Kaalu Usli/Sprout Salad
Sprouts are known for their nutrition. Almost any variety of whole lentils, beans can be sprouted with moisture and little heat. Here is a very colorful Sprout Usli which is healthy, tasty and extremely simple..
1 cup of mixed sprouts( I have used moong sprouts and channa dal sprouts)
1 serano pepper slit ( or use a regular green chilly)
1tbsp lime juice
1tbsp grated fresh coconut
a pinch of jeera powder
1tsp oil, 1tsp mustard seeds, 1/2tsp urad dal, 1/2 tsp channa dal, a pinch of turmeric
In a pan, prepare the seasoning and when this cools, add the fresh sprouts, coconut, lime juice and jeera powder and toss well till it is well coated. Serve this with other veggies or eat as is..
Sunday, March 22, 2009
Saturday, March 14, 2009
This is another classic recipe from my grandma's kitchen. Whether it is in Karnataka or Andhra, this Tokku is very famous and a great relish for spicy food lovers.
1 cup ripe red chillies ( wash and pat dry)
1tbps oil (preferably seasame if you have or peanut oil)
Dry roast 1tbsp fenugreek seeds and powder
1tbsp dry coconut(optional)
1tsp tamarind concentrate
salt to taste
For seasoning: 1tsp oil, 1tsp mustard seeds, 1/2tsp hing, a pinch of turmeric
In a kadai, heat oil till smoking and roast the chillies till they wilt and begin to charr (Take extra care not to keep your face close to the kadai as sometimes the chillies tend to burst.)
Allow this to cool,
In a mixer grind the chillies , fenugrrek powder, coconut, tamarind and salt without adding any water. Season this well with the mustard, hing and turmeric mixture and store it in airtight clean bottles.
Sunday, March 8, 2009
Churmuri /Churmuri Chat
Whether its Mandakki or Churmuri, dont we all love it..Churmuri is a light snack made with kadlepuri or Murmure..Cart vendors in karnataka sell this with roasted peanuts and other savouries mixed which is absolutely delicious..
To make you need
2 cups Kadlepuri/murmure/borugulu/marmaralu
1/2 cup fresh grated carrot
1/2 cup chopped red onions
1/4 cup chopped cilantro
1/2 cup roasted peanuts
1tsp lime juice
1tbsp oil, a pinch of hing, a sprig of curry leaves, 1/2tsp red chilly flakes or chopped green chillies
2 tsp menthyada hittu (optional)/ dalia powder
In a kadai, prepare the seasoning by heating oil and adding al the ingredients in the seasoning. Now add the grated carrot,roasted peanuts and mix well. Add lime juice and switch off the stove and let it cool. Mix the chopped onion.
To make churmuri: Mix kadlepuri with this masala and serve immediately.
To make churmuri chat: Take 3-4 small puris (Masala puri), add a tsp of the carrot mixture and serve..
Monday, March 2, 2009
Udupi region boasts of differents kinds of Appe, uddina appe, Bella-Bale Appe are served in most udupi homes as a breakfast specialty.
Here is my favourite Uddina Appe also known as Gunta Panganalu in Andhra served with delicious Hunase Thokku/Chintakai Pachadi.
To make Appe you need
1 cup washed Urad dal
1.5 cups washed long grain rice
2 big onions finely chopped
5-6 green chillies finely diced
1cup chopped cilantro (preferably with stalks)
1tbsps fresh grated coconut/coconut pieces (optional)
Soak the dal and rice for 4hrs. Grind the mixture to a very fine paste with little water and add 2tsp salt. The consistency should be that of idli batter. Ferment it overnight or for atleast 6-8 hours in a warm place.
Once it is fermented, mix all the other ingredients. Now apply oil to the Appe pan/ableskewer pan, add a tbsp of batter and cook till it is crisp and golden brown on medium heat. Now flip and cook the other side uncovered till it is crisp.
Serve this hot with chutney of your choice..
Hunase Tokku/Chintakai Pachadi:
1cup raw tamarind pieces with skin
½ cup green chillies
1tsp fenugreek powder
Grind everything together and season with hot oil and mustard seeds with hing…