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Aratikaya Podi Koora - Roasted Raw Banana Curry - Andhra Telugu Recipes - Indian Vegetarian Food

andhra recipies

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#1 Finesse

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Posted 25 September 2013 - 08:29 PM

hqdefault.jpgAratikaya Podi Koora - Roasted Raw Banana Curry - Andhra Telugu Recipes - Indian Vegetarian Food
 
Ingredients:
 
Raw Bananas – 3 (600gms)
Bengal Gram – 2tsps
Black Gram – 2tsps
Mustard Seeds – 1tsp
Cumin Seeds – 1tsp
Green Chilies – 4
Ginger – Small Piece
Curry Leaves – Few
Turmeric Powder – 1/4tsp
Salt – To Taste
Lemon Juice – 1Tbsp
Oil – 3Tbsps
 
Preparation:
 
Roasting can be done on a charcoal fire or on a direct flame of a gas stove. They can be roasted in oven or in a microwave oven too. Here let us see few methods of roasting raw bananas.
 
Method1: Roasting On Direct Flame:
 
Wash bananas and smear oil all over the bananas. Smear oil on all bananas and place them on direct flame of the gas stove. Roast the bananas turning at intervals till they turn black and appear soft to touch. This way roast all the bananas and keep them aside to cool. Remove the charred peel of the bananas and mash them with finger tips. Then mash the bananas with a masher to a fine texture. Now the bananas are ready to make the curry.
 
Method 2: Roasting In Microwave Oven:
 
Wash raw bananas and prick them at several places with a sharp knife. Prick all the bananas so that when they are cooked in microwave oven steam will escape through these slits and they will not burst in the oven. Take a paper napkin and place a banana and wrap it. Similarly wrap all the bananas in paper napkins. Now arrange the wrapped bananas in the oven as shown. Cook the bananas on high power for 4 minutes. Turn the sides of the bananas and cook again on high power for 2 minutes. Once cooked, the bananas will be soft to touch. Then take them out from oven and remove the paper napkins. Cut the end portions of the bananas and peel the skins. Be careful while doing this as there will be lot of steam and it may burn your skin. Take a spoon and scrape the white portion left on the skins of bananas. Now mash the bananas well with a masher.
 
Wash green chilies and ginger and make a coarse paste in a mixer grinder.
 
Method 3:
 
Heat a pan and add oil to it. When oil is hot add bengal gram and black gram. Fry till the seeds start changing color. Then add mustard seeds and cumin seeds. Fry till the seeds splutter. Then add the ginger-chili paste and curry leaves. Fry the mixture well and add turmeric powder. Mix well and add mashed bananas. Mix again and add salt. After adding salt, mix again and cook for one or two minutes stirring. During this process if you observe any big pieces of banana mash them with the ladle. Once everything is mixed well switch off the flame and add lemon juice. Mix well and transfer the curry to a serving bowl. Serve hot with plain rice. This curry goes well as an accompaniment with curd rice too.
 
Points to Remember:
 
Select big variety bananas with more flesh. After peeling the cooked bananas, there should be enough flesh.
 
Add ginger, green chili, lemon juice and salt according to taste.
 
For those who are not calorie conscious, use a bit of more oil to give the bananas a crispy touch and extra flavor.
 
Pricking the bananas is very important while cooking in a microwave oven. The steam will escape through the slits and the bananas will not burst in the oven.
 
Roasting the bananas on charcoal fire gives a special flavor to the bananas. 
 
Using a microwave oven is a less messy job and quick version of cooking the bananas. But take care not to overcook the bananas—the texture of mashed bananas should be dry and not mushy. Cook them till they are just cooked.
 
While peeling the cooked bananas take care—lot of steam is trapped inside the bananas and it will burn the skin.
 
Serve hot with plain rice or as a side dish with curd rice.

 


Edited by finesse, 25 September 2013 - 08:41 PM.


#2 Shaji PappaN

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Posted 25 September 2013 - 08:33 PM

E sadhanathinte oru potam koode benarnnu :think:




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#3 Finesse

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Posted 25 September 2013 - 08:38 PM

Nokkatte tto Indu...



#4 Finesse

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Posted 25 September 2013 - 10:03 PM

IMG_0266.jpgChekkara Pongali - Festival Sweet - Andhra Telugu Recipes - Indian Vegetarian Food
 
Ingredients:
 
Raw Rice – 60gms
Green Gram – 30gms
Sugar – 60gms
Ghee – 60gms
Milk – 200ml
Water – 100ml
Cashew Nuts – 1tbsp
Raisins – 1tbsp
Sliced Almonds – 2tbsps
Edible Camphor – Small Piece
Cardamoms – 2
Extra Milk – 200ml
Extra Water – 50ml
 
Preparation:
 
In a mortar & pestle powder the cardamoms along with edible camphor. Store this powder in a closed state to retain the sweet smell. Heat a pan and add ghee to it. When ghee is hot add the raisins and fry. Raisins swell in hot ghee. Drain the raisins from ghee when they are golden in color. Add cashew nuts to the same ghee and fry till they turn golden in color. Remove the fried cashew nuts from ghee and add the sliced almonds to fry. Remove the almond pieces when they are light brown in color.
 
Method:
 
Take rice in a bowl and add water to it. Wash the rice and drain the water. Keep this washed rice aside. Heat a non stick pan and add green gram to it. Fry the green gram stirring all the while on low flame. After some time observe the green gram changing color lightly leaving a nice aroma around the place. Then add the washed rice and mix well. Add water followed by milk to the green gram and rice mix. Mix well and cover the pan partially. Cook the rice and dal, on low flame, in the milk mixture. After some time observe that all the liquid is absorbed by the rice mixture. Test the doneness by pressing a grain of dal and a grain of rice between fingers. Observe that the rice mixture will be three-fourths cooked. Now add the extra milk and mix well. Cover the pan partially and cook the pongali. Once again when all the liquid is absorbed, test again for doneness. By now the rice mixture will be cooked 95%. Now add the extra water to the pongali. Also add the sugar to the pongali and mix well. After adding sugar, it melts and water oozes. Cook the pongali covering the pan partially for 2 to 3 minutes. Now remove the lid and pour in ghee. After mixing well add the cardamom and camphor powder. Mix this well and enjoy the nice aroma of the spice powder. Add half of the fried nuts and half of fried raisins and mix well. Now that the pongali is ready, transfer it to a serving bowl. Garnish the chakkera pongali with the remaining nuts and raisins. Serve hot and enjoy this dish with all your family members.
 
Points to Observe:
 
Adding milk gives the dish a nice taste (KAMMADANAMU). However,the chakkera pongali served in temples is made without adding milk. Especially during summer season, the chakkera pongali made with milk gets spoilt fast and becomes unfit for consumption. The green gram also hastens the process.
 
Use only edible camphor for this dish which gives an enhanced taste along with the cardamom powder.
 
As the pongali is cooked in milk, the texture of the rice and green gram will be grainy.  You would not get the usual texture of cooked rice. Don't look for that texture. Check the rice is cooked sufficiently for consumption.
 
Always serve this chakkera pongali hot for better taste.
 
It's a Baby Food too (Remove nuts depending upon the age of the Baby)


#5 Finesse

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Posted 25 September 2013 - 10:05 PM

3 in 1 Batter for Idly (Idli), Dosa & Uttappam
 
In a busy life where do we get time to make different batters for different recipes? This batter is a great time saver to make three different tiffins using the same batter (of-course with a nominal compromise on perfection). The trade off is worth instead of getting it from the market where it is either prepared in unhygienic conditions or chemicals & preservatives are added. 
 
The recipe for 3 in 1 batter is a follows
 
Ingredients:
 
Black Gram – 1/4Cup (50gms)
 
Parboiled Rice – 1 1/2Cups (375gms)
 
Salt – 1 1/2tsps
 
Water – To Grind Into Batter (400ml) 
 
Extra Water - As per requirement added to get spreadable consistency
 
 
(Online Conversion utility to convert Gms to Cups & Temperatures etc)
 
If you want to see the regular recipes of Idli, Dosa & Utappam click on these links
 
 
Preparations:
 
Wash black gram and add sufficient water to soak. Similarly wash the parboiled rice well and add sufficient water to soak. Soak the black gram and parboiled rice for 8 hours. Here I have used a wet grinder to grind the batter. To grind the batter even blender works fine. Add some water to the wet grinder bowl & switch on the machine. Add the soaked dal and add some water and grind. When the dal is crushed, add the soaked rice little by little. Add sufficient water to grind the mixture well. Also add in the salt while grinding the batter. In between scrape the sides of the wet grinder bowl to clean the grinding mixture sticking. When dal and rice are ground to a smooth texture, transfer the batter to a bowl. Place the bowl in a plate so that after fermentation if the batter spills over it would fall into the plate. Ferment the batter for 8 hours or overnight.
 
Method:
 
After 8 hours of fermenting the batter, take a ladle and mix it well. If the batter is too thick, add some water, little by little and mix well to get spreadable consistency batter. Remember if the batter is too thick, idlis would be dense and solid and wouldn’t be tasty and also it would be difficult to spread while making dosas. So add water little by little to get the right consistency.
 
Idlis:
 
Add water to the steamer or idli patra and heat it. Wash the idli plates under running water tap to coat a layer of water on the plate. Using a ladle take some batter and fill the idli plate with sufficient batter and carefully place the plate in steamer. Cover the steamer and cook on high flame till pressure is fully developed in the steamer. Then lower the flame and cook for 7 minutes. With a wet finger touch the prepared idli and observe. If batter sticks to the finger steam for few more minutes and if it doesn’t stick it indicates that idlis are done. Remove the plate from the steamer and wait for 5 minutes. wet a flat spoon and take out the idlis and serve them hot with any chutney or powder of your choice.
 
Dosas:
 
Heat a flat griddle and add few drops of oil. Crumple a paper napkin and spread the oil with it on the flat griddle. Lower the flame. Take a ladleful of batter and pour it in the centre of the griddle. With the back of the ladle spread the batter in circular motion to spread evenly on the griddle. Then increase the flame and add oil. Take a flat ladle and spread the oil evenly to all parts of the dosa by rubbing it on the dosa gently. Fry the dosa till crisp. When the underside of the dosa is fried well, observe some light brown spots on the top of the dosa. Then with the help of the flat ladle remove the dosa from the griddle and fold it and serve hot with ginger chutney or idli podi with some ghee. Observe that these dosas are too thin and crisp and remain crisp for a longer time as we have used parboiled rice in the batter.
 
Utappam:
 
To the batter add some ginger green chili paste and mix well. Spread some batter thickly on the hot griddle. Sprinkle some chopped onions, chopped tomatoes, chopped coriander leaves and some crushed black pepper. Spread oil all around the utappam and also on the utappam. Cover the utappam with a lid and cook on low flame for few minutes till the underside is golden in color. Remove the lid and flip the utappam carefully and fry till crisp. Turn and transfer the prepared utappam into a serving plate and serve hot with any chutney or powder of your choice.
 
Points To Remember:
 
Soak black gram and rice for minimum 8 hours to get better quality of batter.
 
Use sufficient water to be able to grind the dal and rice so that the batter would not turn runny---later one can add water to get the right consistency.
 
While making idlis, dosas and utappams add water to the batter to get right consistency. Remember if the batter is too thick, idlis would be dense and solid and wouldn’t be tasty and also it would be difficult to spread while making dosas. So add water little by little to get the right consistency.
 
Ferment the batter for 8 hours or overnight or till the batter rises sufficiently so that when used the batter should not be dense and heavy but should be light.
 
Heat the griddle properly before making dosas and utappams.
 
Use a crumpled paper napkin or a cut onion to smear the oil while seasoning the griddle.
 
After adding batter on the griddle spread it evenly---do this process a bit faster or else the batter forms a lump and sticks to the ladle and makes a mess. 
 
While making dosas oil should be added properly to fry the dosa or else one would not get crispy dosas---add approximately 3 teaspoons of oil for each dosa.
 
As a variation add the chopped onions, chopped tomatoes, crushed black pepper and chopped coriander leaves to the batter and mix well and make utappams. However if the chopped ingredients are spread on the utappam and fried then the look would be colorful. 
 
Observe that the idlis prepared with this batter would be soft but not spongy as made with idli ravva. So do not expect the same taste and texture as that of idlis made with idli ravva.


#6 Finesse

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Posted 25 September 2013 - 10:08 PM

mango-smoothie.jpgMango Banana Smoothie
 
Ingredients:
 
Mango Pulp – 125gms (1/2Cup)
Banana (Peeled & Sliced) – 1(80gms)
Powdered Sugar – To Taste – 2Tbsps
Curd – 150gms (1/2Cup)
Milk – 115gms (1/2Cup)
Ice Cubes – 2 or 3
 
Method:
 
Into a blender add banana pieces, mango pulp, curd, milk and ice cubes and blend till smooth. Taste the mixture and add required quantity of powdered sugar and blend. Pour into serving glasses and serve immediately.
 
Points To Notice:
 
If mango pulp is sweeter, reduce the amount of powdered sugar. We use powdered sugar instead of regular sugar as it mixes fast.
 
If ice cubes are not used, chill the fruits, curd and milk thoroughly before blending.


#7 Finesse

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Posted 25 September 2013 - 10:11 PM

DSC_0159.JPG
 
Onion Ginger Chutney
 
Ingredients:
 
Ginger – 10gms
Tamarind – 20gms
Grated Jaggery – 30gms (2Tbsps)
Red Chilies – 20
Onion – 1 (110gms)
Fenugreek Seeds – 1/8tsp
Black Gram – 1 1/2tsps
Mustard Seeds – 3/4tsp
Asafoetida – 1/8tsp
Salt – To Taste (1 1/8tsps)
Oil – 3Tbsps (For Making Chutney)
Oil – 1Tbsp (For Frying Onion)
 
Preparation:
 
Take a bowl of water and add ginger and wash well rubbing between fingers. Wipe the washed ginger with a dry cloth. Cut the ginger into small pieces.
 
Peel onion and cut it into small pieces.
 
Remove stalks of red chilies and break them into small pieces.
 
Take tamarind into a microwave safe bowl and add 50ml water. If time permits allow tamarind to soak till it softens. If time does not permit place this tamarind bowl in microwave oven and cook on high power for 40 seconds or till water starts to boil. Cool the cooked tamarind.
 
Method:
 
Place a tea strainer in a bowl and keep it nearby as we need to transfer the fried seasoning into it.
 
Heat a pan and add 1Tbsp oil and heat it. When oil is hot add onion pieces and fry on medium heat stirring continuously. When onions turn translucent and soft switch off the flame and transfer them into a plate to cool.
 
In the same pan add 3Tbsps oil and heat it. When oil is hot add fenugreek seeds followed by black gram. Fry the ingredients stirring on low flame till they start changing color. Then add mustard seeds and fry stirring till mustard seeds splutter. Then switch off flame and add asafetida and red chili pieces and mix well. As the pan and oil is sufficiently hot, even we switch off the flame that heat would be sufficient for the red chili pieces to get fried crisply without getting burnt. Transfer the fried seasoning into the tea strainer in the bowl so that oil gets separated from the fried ingredients.
 
Take a mixie jar and add fried seasoning, ginger pieces, grated jiggery, salt, fried onions and softened tamarind (without water). Cover the mixie jar with a lid and grind the ingredients. After a while, remove lid and mix with a spoon and add tamarind water and grind to a smooth texture. If required add additional water little by little and grind to get a smooth textured chutney. When the chutney is ground to the required consistency add the oil separated from the fried seasoning. Using a PULSE button run the mixer grinder to incorporate the oil in the chutney. Now transfer the prepared chutney into a bowl.
 
While making dosa spread this chutney on the dosa evenly while frying it and place some potato curry in the centre of dosa and fold it and serve as Mysore Masala Dosa.
 
As onions, ginger, tamarind and red chilies are always available in any kitchen, it is easy and quick to make this chutney as and when required.
 
Use this chutney as an accompaniment with Idli, Dosa, Utappam, Pesarattu, Ravva Dosa etc or with Curd Rice.
 
Points To Observe:
 
While frying onion pieces, fry till they turn translucent---and from this stage fry for few more minutes and they turn soft. Do not fry the onion pieces till they change color---we just need to remove the raw smell of onions by frying them to the required stage. 
 
Onions give a sweet smell to the chutney.
 
All the spices added are to taste so adjust according to your taste.
 
Adjust the amount of jiggery also depending upon the sweetness of fried onions.
 
One should be able to feel the flavor of salt, chilies, sweet and sour tastes equally when we taste the chutney—so adjust spices accordingly.
 
Serve with tiffins or with curd rice.


#8 Finesse

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Posted 25 September 2013 - 10:13 PM

Recipe-5533-Dal-Nawabi-24759.jpg?maxheig
 
Nawabi Dal (Lentils)
 
Ingredients:
 
Pigeon Peas (Toor Dal) – 1/4Cup
Bengal Gram (Chana Dal) – 1/8Cup
Black Gram (Urad Dal) – 1Tbsp
Ghee – 1 1/2Tbsps
Red Chilies – 2
Green Chilies – 2 (Teekha Variety)
Cumin Seeds – 1tsp
Garlic Cloves – 2
Asafoetida – 1/8tsp
Red Chili Powder – 1/4tsp
Turmeric Powder – 1/8tsp
Salt – To Taste – (1/2tsp to 3/4tsp)
Cream (Malai) – 2Tbsps
Chopped Coriander – 2Tbsps
Lemon Juice – Juice Of Half Lemon (Indian Lemon size)
Water – As Per Requirement (Around 1 3/4Cups)
 
Preparations:
 
Wash the three dals and add 3/4cup water. Place the dal bowl in pressure cooker and cook on high heat. After the first whistle cook dal on low heat for 10 minutes and switch off the flame. Allow the pressure cooker to cool down and then take out the dal bowl. Mash the dal and keep it aside.
 
Wash green chilies and cut each chili into 8 long pieces. Break each red chili into 2 pieces and keep them aside. Grate garlic using small holed grater and keep it aside.
 
Method:
 
Heat a pan and add ghee. When ghee is hot add cumin seeds and allow them to splutter. Add red chili pieces and green chili pieces and fry till green chilies are slightly crisp. Then add asafetida and grated garlic and fry. Fry the seasoning till garlic starts changing color. Now add the cooked and mashed dal and mix well. Add red chili powder, turmeric powder and required amount of water and mix. Add salt and mix and check the seasonings. Cook covered on medium flame till it becomes slightly thick. Add cream and mix well. Again cook covered for 2 minutes. Mix and check the consistency. Add water accordingly, if required. Add half of coriander leaves and mix. If water is added allow the mixture till it reaches a boil. Then switch off the flame and add lemon juice and mix well. Transfer the prepared dal into a serving bowl and garnish with remaining chopped coriander leaves. Serve hot with hot plain rice or jeera rice along with a roasted papad if desired.
 
Points To Remember:
 
Cooking dals in pressure cooker gives a nice texture as we need to cook dals till fully soft. If time permits one can even soak the dals for 20 to 30 minutes for fast cooking. After cooking dal in pressure cooker, do not put the pressure cooker under tap water to cool it down, instead allow the pressure cooker to cool down on its own as it acts as a standing time.
 
To spice up the dal do not increase the amount of red chili powder as it would change the color of the dal, instead increase red chilies and slit green chilies to spice up the dal to maintain the color.
 
Adding cream to the dal gives a smooth texture and a pleasant taste (KAMMANAINA RUCHI).
 
Amount of ghee added for seasoning is also more but as the name suggests it is a nawabi dal and it requires that much quantity.
 
This dal tastes good with jeera rice---as accompaniments, it can be served with a roasted papad and some pickle. However this dal tastes good as it is ---so serve with jeera rice or plain rice---but serve the dal piping hot---then only it tastes good. Also remember that the consistency of the dal should be slightly watery. On cooling, the dal thickens so serve it piping hot to enjoy.
 
At times we would like to host our family members with exotic food for weekends yet we do not feel like making it too spicy and elaborate---in such cases this Nawabi Dal recipe with Jeera Rice is the perfect choice.


#9 Finesse

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Posted 25 September 2013 - 10:17 PM

tomato-khata-610x300.jpg
 
Tomato Khatta - Odisha Sweet & Sour Recipe
 
Ingredients:
 
Tomatoes – 500gms
Fenugreek Seeds – 5
Fennel Seeds – 1/8tsp
Nigella Seeds – A Pinch
Cumin Seeds – 1/8tsp
Bay Leaves – 4
Red Chilies – 2
Cumin Seeds – 1/2tsp
Mustard Seeds – 3/4tsp
Cinnamon – 1”Stick
Cloves – 6
Cardamoms – 4
Sugar – 3Tbsps
Grated Jaggery – 25gms
Tamarind – 10gms
Ginger – Small Piece
Salt – To Taste
Oil – 7tsps
Dates – 4 nos (optional)
 
Preparation:
 
Wash and cut tomatoes into medium sized pieces. Heat a pan and fry cinnamon, cloves and cardamoms on low flame till crisp. Powder the spices and cover the powder to retain the aroma.
 
Take tamarind into a microwave safe bowl and add 30ml water. Place this bowl in microwave oven and cook on high power for 20 seconds or till the water reaches to a boil. Cool the cooked tamarind.
 
Break red chilies into pieces. Fry cumin seeds and red chili pieces till crisp and powder them. Cover this cumin-chili powder to retain the aroma.
 
Powder the mustard seeds and keep it separately. Wash, peel and grate the ginger.
 
Method:
 
Heat a pan and add oil to it. When oil is hot add fenugreek seeds and fry till the seeds start changing color. Then add cumin seeds, nigella seeds, fennel seeds and bay leaves. Fry the seasoning till the seeds splutter. Add grated ginger and tomato pieces & mix well. Add deseeded and cut pieces of dates (optional). Add salt and turmeric powder and mix once again. Cook covered on low flame till tomatoes are soft. Remove the lid and mix once. Extract tamarind pulp and add this to the tomato mixture. Mix and add sugar, grated jaggery, mustard powder, roasted cumin-chili powder, spice powder and mix well. Cook for a minute and transfer the TOMATO KHATTA to a serving bowl.
 
Points to Notice:
 
Cut tomatoes into medium sized pieces—so that we can see and feel the tomato pieces once the dish is prepared. If tomatoes are chopped finely they become mushy.
 
The powders we prepared for this recipe needs to be freshly ground to give a nice aroma to the dish. Roasting the spices makes it easier to powder them. However do not roast the mustard seeds. This easy Oriya dish can be prepared in a jiffy too. Usually this dish is served with sweet pulao (KANIKA BHATH), roti, chapatti, parathas etc..


#10 Finesse

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Posted 25 September 2013 - 10:21 PM

pootarekulu-21.jpg
 
Pootarekulu - Rice Foil Andhra Sweet - Putharekulu - Telugu Sweets - Indian Mithai - Vegetarian Food
 
Method :
 
Rice Grinding:
 
Unpolished Rice – 250gms
 
Take rice into a bowl and add water. Wash the rice well to clear off dust and dirt by rubbing between fingers. If required change water and wash two to three times. Then add fresh water to the washed rice and soak it for two hours. Usually in villages they wash rice and grind it in wet grinder for one hour after adding water. But to avoid pressure on my wet grinder and to minimize the grinding time I am soaking the rice for two hours. I have used a table top model wet grinder to grind the rice. Fix stones in the grinder bowl and add soaked rice. Add some water and start grinding. In my case it required 300ml water to grind the rice---but do not add all the water at once. While grinding, observe that the rice grains sticks to the sides of the bowl. Take a flat spatula and push the grains sticking to the sides of the bowl. Cover the grinder bowl as the batter splashes and makes the place around messy. Grind till the batter is soft to touch without any grains. It took 30 minutes to grind the rice in my case. Transfer the batter into a bowl and divide it into two portions. While making pootarekulu we are going to add more water to this batter. in case the batter becomes thin while adding water (as we are still learning and are not experts) we can add some thick batter from the other portion to maintain consistency.
 
Making Of Pootarekulu:
 
Take a single burner stove (with big burner). Place the seasoned pootarekula kunda (as discussed in my other movie clip) on the gas stove in inverted position and fix it with wires. Switch on the flame and heat the pot till the temperature on the pot is between 110oC and 120oC. Take 50ml oil. Dip the cloth in oil and smear the pot with the oiled cloth. Into a wide mouthed deep plate (See the Movie) add one portion of the batter. To this batter add 125ml water and mix well. To get the right consistency, for 300gms of the prepared batter I have added 125ml of water. Observe this consistency and remember it mentally. While making pootarekulu the batter thickens — then through adding water in between, maintain the consistency level at which you started.
 
Take a new double layered cloth to coat batter on the pot for making pootarekulu. Dip the cloth in a bowl of water and rub between fingers to remove starch. Squeeze well the cloth to remove water.  Reduce the flame and sprinkle few drops of oil on the pot and smear the pot with oiled cloth. (As the cloth is having lot of oil we are just sprinkling few drops of oil --- if using new cloth it is advisable to dip the cloth in oil and smear the pot with the oiled cloth)
 
Check the consistency of the batter. if the batter is thin we do not get pootarekulu. If the batter is thick we get pootarekulu but they would be difficult to make folds (Chuttalu). Coat batter on the cloth by dipping it in batter in the manner shown. Holding with both hands lift the cloth and drain off excess batter dripping from the cloth. Take the cloth to the back of the pot and start applying coat on the pot. In one stretch pull the cloth fast on the pot and observe a thin layer of batter is coated on the hot pot. Now increase the flame and allow the batter to form a sheet on the pot. When the sheet is formed, with dry fingers gently shake in the centre and carefully slide the sheet to one side and remove it from the pot. Place this sheet in a plate or in my case I have used a winnowing basket. Now make another pootareku. First lower the flame, sprinkle oil and smear oil on the pot with oiled cloth. Dip and coat batter on the cloth. Form a thin coat on the hot pot with the batter coated cloth. Increase the flame and wait for the sheet to form on the pot. Carefully slide the sheet to one side and place it on the first sheet as shown. Repeat this process and make pootarekulu. 
 
After some time observe that the batter sticking on the sides of the plate gets dried up. With wet fingers clean the sides of the plate. Add the dried batter into the plate and mix well. When using small quantity of batter (Batter made with 250gms of rice) batter thickens fast. Hence add water to the batter and maintain consistency as mentioned above. Like this make pootarekulu till all the batter is used up. Make a pile of sheets in the winnowing basket. Once mastered the art of making pootarekulu it is wise to make batter with 1/2Kg to one Kg rice and make sheets. Pootarekulu would remain fresh for long period when stored in cardboard boxes away from moisture. However they start smelling oily after 15 to 20 days. Having mastered the art of making pootarekulu, make in reasonable batches and consume within one month. Store the pootarekulu in cardboard boxes to retain the crispness. Cover the box and store in a dry place.
 
Making Of Pootarekula Chuttalu:
 
Never try to make chuttalu as soon as you make pootarekulu as they will crumble into pieces. If you make pootarekulu today then make pootarekula chuttalu tomorrow. Then only one can easily make chuttalu with the pootarekulu.
 
Melt ghee in a microwave oven or on gas stove. Take sugar into a dry mixie jar and grind to a fine powder. Place a small holed sieve into a bowl and add the powdered sugar. Sift the powdered sugar to get fine powder without any grains. The powdered sugar should melt in your mouth so it is necessary to sift the ground sugar to obtain fine powdered sugar. Dip a soft cloth in water and squeeze out all the water. To make one chutta we need to take two pootarekulu. Take one pootareku and wet it with the wet cloth to soften it. Wherever we find the pootareku crisp there press with wet cloth so that it softens and will be easy to fold. Do not wet the pootareku for long as it will break easily. Similarly slightly soften the other pootareku also. Place the two softened sheets one above the other. Sprinkle and spread sufficient ghee to coat the surface of the pootareku. Take some powdered sugar into a tea strainer. Sprinkle powdered suagr with tea strainer on the ghee spread pootareku. Sprinkling with tea strainer ensures that the entire sheet is evenly coated with powdered sugar. It also requires less powdered sugar when sprinkled with tea strainer rather than sprinkling with fingers or using a spoon. Now fold the pootareku as shown and spread ghee on the folded portion. Now sprinkle powdered sugar evenly on the fold with tea strainer. Powdered sugar sticks to the ghee and firmly stays in place. Now start folding from one side---as the sheet is softened it will fold without breaking or crumbling into pieces. Fold it half way through and stop. Now start folding from the other side. Place the first fold above the second fold and make the chutta. This crispy and tasty pootarekula chutta is ready to eat now. Place any vessel, plate or a glass (for pressure) above this chutta to flatten it. Pootarekulu would stay crisp for long period without getting spoiled when stored away from moisture in cardboard boxes whereas pootarekula chuttalu would not stay for more than 6 days.  Make chuttalu as per requirement as and when desired. 
 
Points to Remember:
 
Make pootarkulu using the pot specially made—never try on the ordinary water pot 
 
Season the pot before making pootarekulu.
 
Use only unpolished rice or parboiled rice to make pootarekulu. 
 
( For the above see my movie clip on Pootarekula technicalities)
 
Grind the rice to a fine texture to get good pootarekulu. If using parboiled rice it requires more water. It also requires more water while making pootarekulu unlike the unpolished rice batter. The pootarekulu made with parboiled rice batter would be thinner than the pootarekulu made with unpolished rice.
 
It is advisable to have some thick batter while making pootarekulu. After adding water to the batter it if becomes thin then we need some thick batter to maintain the consistency. So till one gets practice in making pootarekulu it is better to divide the batter into two portions and start making pootarekulu.
 
Batter kept aside for long time gets fermented. We do not get pootarekulu when made with fermented batter. So start making pootarekulu as soon as batter is prepared. So while learning to make pootarekulu it is advisable to use small quantity of batter say batter made with 250gms of rice. Once practiced making pootarekulu then it is advisable to make pootarekulu with batter made with 500gms to 1 Kg of rice.
 
We start making pootarekulu when the pots temperature is around 120oC. As we progress the temperature rises to 140oC to 160oC. Beyond 160oC the rekulu would get burnt and we need to give a small pause for 5 minutes for the pot to cool down. In traditional method of heating it is relatively easy to stop the overheating of the pot. As we are working on a gas stove we need to allow the pot to cool in-between.
 
Remember to lower the flame of the gas stove before applying layer of batter on the pot and to increase the flame once applied. Batter forms lumpy when applied on high flame. Similarly we would not get crisp pootareku if the flame is too low. So increase the flame as soon as batter is applied on the pot to make it crisp. The ideal temperatures are between 140 to 160 where you get the best lot.
 
Remember to choose a place where there would not be breeze while making pootarekulu. Even light breeze shifts the flame on the gas stove to one side and pot gets unevenly heated. 
 
 
While coating batter on the pot pull the cloth at one stretch to form an even layer. Batter coated slowly forms lumps on the layer.
 
Keep cleaning the dried batter which sticks to the sides of the wide plate with wet fingers. Always remember to maintain the consistency of the batter. if batter is thin we do not get pootarekulu. If batter is thick we do get pootarekulu but would be difficult to make chuttalu. So reach to the proper consistency by adding water slowly and maintaining that consistency throughout the making of pootarekulu
 
Its preferable to use heavy oil like groundnut oil to coat the pot instead of light oils like sunflower or saffola etc. You may choose to apply ghee (clarified butter) too after gaining expertise. 
 
Store the pootarekulu away from moisture in cardboard boxes and they will stay crisp for a long period. But chuttalu will not stay for more than six days. As we add powdered sugar they will not be crisp for long and hence gets spoiled. So make 25 to 30 pootarekulu and consume within a month by making chuttalu as and when required.
 
This sweet is high on calories and while making you are in the proximity of heat surfaces for long time.


#11 Finesse

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Posted 25 September 2013 - 11:03 PM

IMG_4838-1.jpg
 
Dondakaya Ullikaram - Ivy Gourd in Onion Masala
 
Ingredients:
 
Ivy Gourds – 500gms
Onions – 4(240gms)
Cumin Seeds – 2tsps
Red Chilies – 5
Turmeric Powder – 1/4tsp
Salt – To Taste (1 1/2tsps)
Oil – 4Tbsps
To Cook Ivy Gourds:
 
Salt – 1/2tsp
Oil – 1 1/2tsps
 
Preparation:
 
Take Ivy gourds into a bowl and add water. Wash well the Ivy gourds rubbing between fingers. Take one Ivy gourd and cut the end portions. Vertically cut the Ivy gourd till three-fourths its length. Take care not to cut till the end. Turn the Ivy gourd upside-down and cut vertically three fourths its length—take care to cut in the opposite direction to the previous cut. Observe that Ivy gourd is cut into two parts without getting separated. In this similar way cut the end portions of all Ivy gourds and make slits as mentioned above.
 
Peel onions and chop them into small pieces.
 
Remove stalks of red chilies and break them into small pieces.
 
Method:
 
Take a microwave safe bowl and add the slit Ivy gourds. Sprinkle 1/2tsp salt and pour 1 1/2tsps oil on the Ivy gourds. Toss and coat the Ivy gourds with oil and salt. place this bowl in microwave oven and cover it partially. Cook the Ivy gourds on high power for 5 minutes. Allow 5 minutes standing time before removing the bowl from oven.
 
Meanwhile let us prepare Ullikaram (onion spice mixture).
 
Heat a pan and add cumin seeds and red chili pieces. Fry stirring on low flame for 1 1/2Minutes or till cumin splutters. Take the roasted cumin and red chili pieces into a dry mixie jar and add turmeric powder and salt. Grind the spices coarsely and transfer it into a plate. In the same mixie jar add onion pieces and grind coarsely. Add the roasted cumin-chili powder and mix well. Ullikaram(onion spice mixture) is ready.
 
After removing the bowl from microwave oven observe that Ivy gourds are softened. Also observe that water oozed out of the vegetable—do not throw away this water.
 
To make this curry use a flat pan. Here I have used a cast iron flat pan to make this curry. Heat the pan and add oil to it. When oil is hot add softened Ivy gourds along with the water oozed. Mix well to coat oil on all the Ivy gourds. Spread the Ivy gourds evenly in the pan—try to arrange them in a way so that each Ivy gourd touches the pan. Cover the pan and cook on medium flame for 6 minutes stirring after every 2 minutes. After 6 minutes remove lid and stir once. By this time Ivy gourds are cooked and slightly fried. Add the Ullikaram (onion spice mixture) and mix well. Take care that each Ivy gourd is coated with onion spice mixture. Cook uncovered stirring in between till moisture evaporates from the curry. Fry the Ivy gourds stirring in between till onion mixture turns golden brown in color and the curry looks dried and fried. Transfer to a serving bowl and serve with hot rice.
 
Onions naturally have a sweet flavor. The sweet flavor of onions mixed with roasted cumin gives a special flavor to the dish.
 
Points to Remember:
 
Select tender Ivy gourds to make this curry for the given time specifications. More mature Ivy gourds would take longer time to get cooked. The cooking timings given in this recipe works when using tender Ivy gourds. If using mature gourds use your discretion while cooking.
 
This curry may also be made by using thinly sliced Ivy gourds—but the whole gourds give a nice look to the dish.
 
Roasting the cumin seeds releases the aroma and flavor.
 
When cooked adding salt and oil in microwave oven the Ivy gourds get softened but not get cooked fully. Salt helps in releasing water from the vegetable and oil helps in not letting the vegetable become soft.
 
One can even stuff the onion spice mixture in each Ivy gourd before adding to the pan. As the onion mixture is wet it will come out easily from the gourds anyhow, so I have not stuffed the gourds with onion spice mixture but have directly added in the pan.
 
 Use a flat pan to cook & fry the Ivy gourds. A flat pan helps in frying each gourd separately. Using cast iron pan will ensure that the gourds are evenly fried without getting burnt at the bottom of the pan. Cast iron pan absorbs oil and works as a non stick pan. 
 
Stirring the curry is very important to evenly fry the gourds without burning them at the bottom of the pan.
 
This recipe requires more oil (4Tbsps + 1 1/2tsps) to get the taste of the dish. Using less oil may alter the taste accordingly.
 
The combination of the sweet onion flavor and the roasted cumin flavor with the spice of red chilies ensures one to have more servings.


#12 Finesse

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Posted 25 September 2013 - 11:05 PM

6800980199_df8d2c24bb_z.jpg
 
Aloo Kaddu Torkari (Potato Pumpkin Curry) - East Indian Preparation
 
Ingredients:
 
Bengal Gram – 1 Cup (50ml Cup)
Potatoes – 200gms
Bottle Gourd – 100gms
Pumpkin – 100gms
Onions – 1Small & 1Medium Sized
Red Chillies – 4
Cardamom – 1
Cinnamon – Small Piece
Poppy Seeds – 3tsps
Garlic – 1 Clove
Ginger – Small Piece
Onion – 1 Medium Sized For Paste
Turmeric Powder – 1/4tsp
Bay Leaves – 2
Fenugreek Seeds – 2 Seeds
Mustard Seeds – 1/2tsp
Cumin Seeds – 1/2tsp
Nigella Seeds – 1/2tsp
Fennel Seeds – 1/2tsp
Salt to Taste
VepuduKaram for Garnishing
Oil – 8tsps
 
Preparation:
 
Take bengal gram in a bowl and wash it. Cook the bengal gram by adding some water to it. Do not overcook the gram. In this recipe we do not peel the vegetables. So wash the vegetables thoroughly. Wash and slice the potatoes, bottle gourd and pumpkin. Take the cut vegetables in a microwave safe bowl and add some water. Place this bowl in a microwave oven and cook on high power for 5 minutes. Stir once the vegetables and again microwave on 30% power for 10 minutes. After giving 5 minutes standing time remove the vegetables from the oven. Peel the onions and cut them into thin slices.
 
Paste:
 
Peel one medium sized onion and cut it into slices. Break red chillies into pieces and keep them aside. Peel the garlic. Wash & clean the ginger piece. Take the sliced onions, red chilli pieces, peeled garlic and ginger in a mixie jar and add turmeric powder, cardamom, cinnamon, poppy seeds, fresh seeds of bottle gourd and pumpkin and add some water. Grind the ingredients to a fine and smooth paste. Take the paste into a bowl and keep it aside.
 
Method:
 
Take all the seasoning ingredients in a plate and keep it near. Heat a pan and add oil to it. When oil is hot add the seasoning ingredients and fry well. Then add the sliced onions and fry them till they look transparent. Add the ground paste and fry well for nearly 1 or 2 minutes. Add the cooked vegetables and mix well. Add some water and mix well. Now add salt and boiled bengal gram and mix well. Add water if required and cook covered on low flame for 7 minutes. Remove the bay leaves from the curry and transfer it to a serving bowl. Sprinkle vepudukaram on the curry and serve hot with rotis or parathas.
 
Points to Notice:
 
In this curry we are not removing the peels of the vegetables. The vegetables cut along with the skin tastes good in this dish. If you do not like to keep the skins, peel them and grind them along with the other ingredients to make the paste. For all vegetables the vitamins lie just beneath the skin. So it is better to use the vegetables (as far as possible) without removing the skin. Or else use it innovatively & consume to enjoy the benefits of good health. So it is better to wash the vegetables 
 
thoroughly before using them in the curry.
 
While cooking bengal gram take care not to overcook them.
 
Prepare the curry atleast 4 hours before serving to get better taste.


#13 Finesse

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Posted 26 September 2013 - 01:08 AM

bendiguru.jpg

 

Bendakaya Iguru Koora - Okra Curry
 
Ingredients:
 
Okra – 500gms
To Make Curry Spicy, Use Green Chilies Or Red Chilies Or Red Chili Flakes
 
Green Chilies – 5 (Slit Them)  [     Or
Red Chilies – 2 (Break them into pieces)      Or
Red Chili Flakes – 1tsp ]
Black Gram – 2tsps
Mustard Seeds – 1tsp
Cumin Seeds – 1tsp
Curry Leaves – Few
Oil – 4tsps
 
 
Preparation:
 
Wash okra well and spread them on a dry cloth to dry. Keep them aside for few minutes or wipe dry. At times we get overgrown okra among the lot. To identify the overgrown okra, take the okra and bend the tail end with thumb—if the okra doesn’t break easily then that is the overgrown okra. Try to cut the overgrown okra and it will make a scratchy sound. Hold the overgrown okra piece between fingers and it will be hard to touch. Even one piece of overgrown okra in the curry will spoil the taste of the entire curry. Discard all overgrown okras and cut only the tender ones. Tender okras have pointed tail ends. Take the okra and bend the pointed tail end with thumb and it breaks easily if the okra is tender. Remove the top portion of the okra and cut into even sized pieces. Similarly cut all the tender okras into even sized pieces and take them into a bowl.
 
Method:
 
Heat a pan and add oil to it. When oil is hot add black gram and fry stirring. When the seeds start changing color add mustard seeds and fry till they start crackling. Then add cumin seeds and fry till seeds crackle fully. Now add green chilies (or red chili pieces or red chili flakes) and fry. Then add curry leaves and mix well. To the fried seasoning add the okra pieces and mix well. Add turmeric powder and salt and mix well. Take care while adding salt as the quantity of the vegetable reduces on cooking.  Now cook covered on low flame for one minute. After one minute, remove lid and gently mix the vegetable. Again cook covered on low flame for a minute. Repeat the process of cooking covered for one minute and stirring afterwards till the vegetable is cooked. As okras have a sticky substance, cooking covered for long time will make the curry sticky. So it is necessary to stir the vegetable after every one minute of cooking. After some time the sticky substance vanishes and the pieces look dry. By that time the vegetable will be cooked. Transfer the curry to a serving bowl and serve hot with hot plain rice or roti.
 
Points to Notice:
 
Select tender okras and discard the overgrown ones. . Even one piece of overgrown okra in the curry will spoil the taste of the entire curry. Discard all overgrown okras and cut only the tender ones.
 
For spice use green chilies or red chilies or red chili flakes according to taste. Every vegetable has its own taste—do not reduce that flavor by adding more spices.
 
Many people feel that they should wipe okras but not wash them. I wash the okras and spread them on a dry cloth and after few minutes the vegetable is dried and will be ready to cut to pieces.
 
 
 
Fry the seasoning by adding black gram first and fry till it starts changing color. Then add mustard seeds and fry till they start crackilng. Then add cumin seeds and fry till they crackle—by this time the mustard seeds are fully crackled and the black gram changes to light brown color. This is the proper way of seasoning the curry—all the ingredients are fully fried giving the taste.
 
 
Cover the pan to cook the vegetable. Stir fry after every minute to reduce the stickiness of okras.
 
Serve hot with rice or rori, chapati, paratha etc.
 
Care !!!
 
Remove the Chillies / Red Chillies while eating. They provide the required hotness indirectly. These need to be removed while eating.


#14 SooryappaN

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Posted 30 September 2013 - 12:02 PM

finnu ... sangathi kollamalloooooo ...thanks




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#15 Vavachii

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Posted 28 November 2013 - 11:40 AM

ethrayaa vayikkaan :thottu:




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