Groundnut chutney is a very tasty accompaniment that can be served with idli or dosa. It was during last winter that I first made it, and since then , it has become a routine.
Usually, roasted groundnuts are grinded with green chillies and salt along with a little tamarind pulp. But, I have made a slight variation here. The consistency was dense, adding a little coconut was appropriate and a dash of ginger gave more taste to it..
Ingredients:
Roasted groundnuts 1/2 cup
coconut 1tsp
green chilly 2
curry leaves a few
ginger 1/2 inch
tamarind pulp 1tsp
salt to taste
water very little
oil 1/2tsp
groundnut chutney
Method :
Take oil in a kadai, roast the green chillies. curry leaves and ginger. Grind all ingredients together with a little water. Serve with idli or dosa. Seasoning may be added.
Roasted murmura is a light and dry snack ideal to store at home. It is liked by children as well as adults.
Roasted murmura and rice flakes are commonly found in most homes of South India. They are ideal as a light snack with tea in the evenings and stay good for a long time.
Murmura is commonly called as puffed rice in English. Other names of murmura are mandalu , churmuri, mandakki, mamra, kurmura, mudi
Growing up, we always had it at home. Now, I too prepare either one of them to have as a light snack when children are hungry. Advantages of having roasted murmura at home
easy to binge
liked by adults and kids
good to have a few snacks ready on the shelf
it is low in calorie
light on stomach
Roasted Murmura Recipe:
Ingredients :
1/2 kg murmura
1 bowl peanuts
1/2 bowl split dalia
1/2 teaspoon cumin
1 teaspoon cumin powder
salt to taste
1 tablespoon oil
1 teaspoon chilli powder
1/4 teaspoon turmeric powder
a pinch of asafoetida
a few curry leaves
Method :
Take a kadai, add oil and make the seasoning. Add cumin, asafoetida, turmeric powder and then put in groundnuts. Allow to cook them for two minutes, then add split dalia. Add curry leaves and cumin powder. After a few seconds, add chilli powder and salt, mix well and switch of the gas. Add the murmura and mix well. Heat it for sometime. This make it crisper. When cool, store in an airtight container.
Take a tip:
Murmura should be crisp.
Adjust the quantity of chilli powder.
Roast the peanuts for a few seconds, they should be crunchy.
Adding curry leaves gives a good taste to it.
Do not skip adding asafoetida.
About the event:
This is an old post which I have redone with better pictures and text. Sending this to Foodies_Redoing Old Post39, a fortnightly event where we work on an old post that we wish. With time, our writing and photography has improved a bit, so giving a better look to the old blog posts.
Evergreendishesdev
Roasted Murmura
Roasted murmura is a handy snack to store at home. When kids are hungry, a ready to eat snack.
Take oil in a kadai, heat it, add cumin, asafoetida and turmeric powder. As it splutters, put the groundnuts and let it cook for sometime.
Then add split dalia. Put cumin powder and curry leaves. Put salt, chilli powder and give a stir. Remove from heat.
Mix the murmura in it. Now, heat it on a low flame for sometime to give crispiness.
When cool, store in an air tight container.
Notes
Adjust the quantity if chilli powder.
Roast the peanuts for a few seconds, they should be crunchy.
Adding curry leaves gives a good taste to it.
Do not skip adding asafoetida.
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roasted murmura.
If you ever make any of these recipes, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
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I have earlier mentioned that I am trying various kind of dishes with brown rice. This Brown rice pongal is awesome and it’s become a quick meal for me to make at night. Here, as the lentil and rice are cooked together, the taste of the brown rice is much less and hence more tastier. (more…)
Ompudi or besan sev is a popular snack which is cherished by all. It is ideal to store in the jar as a dry snack. It is commonly made during festivities in South India.
Over the years, I have realised few things about this recipe. This is the easiest one to make of all the dry snacks. It requires lesser efforts and the ingredients are easily available anytime at home. Moreover, it does not absorb much oil. It pairs well with south indian dishes such as poha and upma.
Ingredients :
Measurement used: 1cup =250ml
gram flour 2 cups
rice flour 2tbsp
ajwain powder 2tsp
salt to taste
chilli powder 2tsp
turmeric powder 1/4 tsp
asafoetida a pinch
water for kneading
oil for frying
Equipments :
kadai, ladle, serving plate, chakli press with medium hole nozzle, absorbent paper, air tight container
Method :
Take the flour in a wide bowl. Add chilli powder,salt, turmeric powder,asafoetida , chilli powder and mix well. Heat the oil in a kadai. As it heats, put two table spoon of oil to this and knead it with adequate quantity of water to a stiff dough.
Grease some oil to the press. The nozzles can be changed, use the one with medium size hole for this recipe.
Take a ball of the dough, put it into it and slowly press it into the oil in circular.
Deep fry by spreading some oil over it . After sometime, turn it to other side.
Once it is brown in colour, remove it on an absorbent paper.
When cool, store in an air tight container.
besan sev /ompudi
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Besan Sev / Ompudi
This was one of the first few recipes that I had published and now I have redone it with better pictures. Sending this to Foodies_Redoing Old Post 9, a Facebook group which I am part of, we redo one post every fortnight.
If you have liked this post, do leave a comment and share it further. You can even pin it on Pinterest for further reference.
If you ever try making this, do take a picture and share it with me by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook.
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Cauloflower Stir Fry is an easy to make, tasty side dish from North Indian cuisine.
Cauliflower, popularly known as gobi, can be used in a wide range of dishes. It is extensively used in curries, stirfry and starters. It is one of the veggies liked by kids today.
This vegetable needs to be cleaned properly as it is the home to many tiny worms. Keep the florets immersed in hot water to which salt and turmeric is added.
Various kind of dishes can be made using cauliflower. Cauliflower stir fry is easy to prepare and tasty. It goes well with chapatis and phulkas. The other cauliflower dishes posted are : Gobi Manchurian is one of the preferred snacks at home.
cauliflower stir fry
Cauliflower Stir Fry Recipe
Ingredients:
1 small cauliflower
2 onion
1/2 bunch coriander
1 inch ginger
2 green chilly
1/2 tsp cumin
1/4 tsp turmeric powder
2 tsp oil
salt to taste
Pre- requisites :
Take small florets of cauliflower and boil till tender with a pinch of salt and turmeric powder.
Chop onion finely.
Grind coriander, ginger and green chilly to a paste.
Method:
Take a pan and add the oil. Add cumin, after a second, add the onions and turmeric powder to it. Saute for a while.
Add the ground paste and salt to it. Mix well.
Drain the water and add the florets. Mix well.
Let the flavours blend together.
Cauliflower stir fry is ready to serve.
Serve with chapati or phulka.
Cauliflower Stir Fry
5 from 2 votes
Cauliflower Stir Fry is an easy to make, tasty side dish. It pairs well with chapathi or phulka.
Take small florets of cauliflower and boil till tender with a pinch of salt and turmeric powder.
Chop onion finely.
Grind coriander, ginger and green chilly to a paste.
Method:
Take a pan and add the oil. Add cumin, after a second, add the onions and turmeric powder to it. Saute for a while.
Add the ground paste and salt to it. Mix well.
Drain the water and add the florets. Mix well.
Let the flavours blend together.
Cauliflower stir fry is ready to serve.
Serve with chapati or phulka.
About the event:
Sending this to Foodies_Redoing Old Post 80, a fortnightly event. I have made this stir fry since I have put it here. I like to make this simple stir fry with chapathi. Now, I have put better pictures here, the recipe remains the same.
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cauliflower stir fry
If you ever make this stir fry, take a picture and share with @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates and an e-book for free!
It’s been sometime I have written rice recipe, today sharing with you all a popular and easy to make one -pot meal, tomato rice. Rice and vegetables are tossed in tomato puree blended with spices and cooked to make an easy meal some days.
Before I proceed to the recipe, I would like to share some news with you all. I have been working on two e-books. The recipes are exclusively selected and shall soon be available to buy. One is the book of Indian breads and the other is of our favourite dals.
Tomato rice
The ingredients that you need are :
Rice 2 cup
Tomato 5
beans 1cup
carrot 1cup
peas 1/2 cup
onion 2
ginger 2 inch
garlic 4 cloves
chilli powder 1tsp
water 4 cups
salt to taste
oil 2tbsp
Method :
Let’s get cooking in easy steps:
Chopping of vegetables
Extracting of tomato puree
Cooking of tomato rice
1 Chopping of vegetables : Cut vegetables diagonally. You can see in the picture. Soak rice in water for fifteen minutes.
2 Extracting of tomato puree: Follow the method. Add ginger and cloves of garlic while grinding.
3 Cooking of tomato rice : I am making it a one pot meal, using a pressure cooker is the easiest option. Take oil in the pan, heat it and add onions. Saute for a while. Add the veggies and continue to saute. After a minute, add the rice and saute slowly. Then add the tomato pulp and chilli powder. Mix evenly. All this is done slowly. Later, add water and salt and close the lid. Let it cook to one whistle. Tomato rice is ready to serve. Onion in curds salads (Raita) tastes good with it.
Take a note : You can make it in the rice cooker too. Saute the veggies and rice in a kadai, later put it in the rice cooker and keep.
tomato riceTomato rice
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With kids at home, it is usual to have many dry snacks such as chakli and kodbole on the shelves. These are loved by children.The fast and mechanical life has brought a stand still to some of the routine work made by older generation.Very often, we buy from stores , but it is always good if we can make it at home. Nothing is more healthier !
Andhra rasam is popular for its exotic taste, the blend of pure spices with garlic makes all the difference. It is a comfort food with a few papad and pickle.
Among the various kind of rasam I prepare, this is the favourite of my son. Well, frankly, I do not know, how long he shall relish it, for all things should change. Here, the whole spices are ground with garlic and used as the basic rasam powder. Tamarind pulp is boiled and later, the cooked dal is mixed to it with adequate amount of water. This post is part of blog hop team Culinary Hoppers with the theme “Regional Cuisine”. My earlier post is here.
andhra rasam
Ingredients :
Tomato 1
Tuvar dal 1 small cup
oil 1 tsp
mustard seeds 1/2 tsp
turmeric powder 1/2 tsp
asafoetida a pinch
curry leaves a few
tamarind a small ball
coriander seeds 2 tsp
pepper 1 tsp
garlic 6 cloves
red chilli 2
salt to taste
water
Method :
Pre requisites :
Chop the tomato to small pieces.
Extract the pulp of tamarind.
Dry grind coriander seeds, pepper and garlic in the mixer.
Cook the tuvar dal in pressure with adequate amount of water.
Take a tip :
If you want more spicy, grind one red chilly along with the spices.
To make it gluten free , avoid using asafoetida.
Preparation :
Take a small pan and add oil to it. Make the seasoning and add the tomato pieces to it along with salt and some water. Let cook. Add tamarind pulp to it. Let boil. Then,add the pounded mixture to it. Let the smell of the spices infuse into it. Mash the cooked dal well with the ladle. Put it into the boiling mixture. Add water to the required consistency. Let boil on a slow flame. Andhra rasam is ready to serve. Ideal with hot rice.
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andhra rasam
Evergreendishesdev
Andhra Rasam
Andhra rasam is another variety of rasam made with a few spices and garlic. It is tasty and can be easily prepared.
Dry grind coriander seeds, pepper and garlic in the mixer.
Cook the tuvar dal in pressure with adequate amount of water.
Preparation :
Take a small pan and add oil to it. Make the seasoning and add the tomato pieces to it along with salt and some water. Let cook. Add tamarind pulp to it. Let boil. Then,add the pounded mixture to it. Let the smell of the spices infuse into it. Mash the cooked dal well with the ladle. Put it into the boiling mixture. Add water to the required consistency. Let boil on a slow flame. Andhra rasam is ready to serve. Ideal with hot rice.
Subscribe to get a book of handy hints and recipes in your inbox. Do share this recipe if you have liked it. Your comments are much appreciated. If you ever make this recipe, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further.
Andhra Pappu / Palak pappu is tasty and healthy. It makes a good accompaniment with any meal. Serve it with hot steamed rice along with a pickle and a few appalams, you will have a delicious meal.
I am happy and excited to introduce a new cuisine in my blog. When the theme of our blog hop was decided as ” Regional cuisine ” I was excited to try new dishes. After much contemplating with myself, I settled on the Telugu cuisine. It is a spicy, tangy and hot in taste.
The Telugu region can be divided into three parts as the Coastal Andhra, Telangana and Rayal Seema. Though the food is of the same kind, there is still a variation within these states. This cuisine is also found in neighbouring states as Hyderabad Karnataka and part of Tamilnadu. One part consumes millet while the other regions are contented with rice. They are lovers of hot and spicy food as pickles and chutneys. Tomato picle and avakai are their speciality.They are known to use the guntur kind of chilly.
Among the breakfast dishes, they prepare idli, dosa , pesarittu, dibb roti, minapattu and upma of rice and semolina.
Today, I am presenting to you “Andhra Pappu ” which is dal cooked with green vegetables. It is tasty and makes an ideal accompaniment with rice or jowar roti. The method involved in cooking this is different from our counterpart. Without much ado, let me take you to the recipe.
ANDHRA PAPPU / PALAK PAPPU RECIPE
Ingredients:
1 cup tuvar dal Measurement used :1 cup = 125 grams
1 cluster spinach (any other green leaf may be used)
2 green chilly
1 tomato
5 cloves garlic
1 teaspoon turmeric powder
1 tablespoon oil
1/2 teaspoon mustard seeds
1/4 teaspoon asafoetida
lemon sized ball of tamarind
salt to taste
Pre- requisites :
Remove the stalk of the green leaf and chop it finely. Wash it by soaking it in water for sometime.
Soak the tamarind in water for half an hour. Then, extract the pulp from it.
Cooking in easy steps :
Cooking of dal along with green leaf and other ingredients mentioned later
Making the seasoning.
Again pressure cook.
1 Wash the dal and put it in a wide bowl. Add the chopped green leaf, tomato pieces, slit green chilly, garlic cloves and turmeric powder with adequate amount of water. Cook it in a pressure pan.
2 Take oil in a wok. Add mustard seeds, as it splutters, add asafoetida and turmeric powder. To this , add the cooked dal. Let cook for sometime. Now, put salt and tamarind pulp. Allow to boil for five minutes.
3 The cooked dal is again put in the pressure pan and allowed to cook for one whistle. Let the pressure release itself. Check the consistency and boil if needed.
4 Andhra pappu is ready to serve.
Andhra pappu
Evergreendishesdev
Andhra Pappu / Palak Pappu
Andhra Pappu is tasty and healthy. It makes a good accompaniment with hot steamed rice.
Remove the stalk of the green leaf and chop it finely. Wash it by soaking it in water for sometime.
Soak the tamarind in water for half an hour. Then, extract the pulp from it.
Cooking in easy steps :
Cooking of dal along with green leaf and other ingredients mentioned later
Making the seasoning.
Again pressure cook.
1 Wash the dal and put it in a wide bowl. Add the chopped green leaf, tomato pieces, slit green chilly, garlic cloves and turmeric powder with adequate amount of water. Cook it in a pressure pan.
2 Take oil in a wok. Add mustard seeds, as it splutters, add asafoetida and turmeric powder. To this , add the cooked dal. Let cook for sometime. Now, put salt and tamarind pulp. Allow to boil for five minutes.
3 The cooked dal is again put in the pressure pan and allowed to cook for one whistle.
If you ever make this Rawa Kesari / Sheera recipe, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be happy to see your creation and share them further. Subscribe to get all updates and book of handyhints for free.
Pin Andhra Pappu to lunch board for later reference:
Chats have always been close to our heart. They are tasty, spicy sweet and sour, chatpat ,much enjoyed by one and all. It is simply out of the world. A favourite of teenagers, now with corn kernels this “corn chat” is simple and easy to make. Moreover, it is nutritious, filled with veggies. (more…)
