Ingredients:
1) Brinjal:: 1/2 kg.
2) Peanuts : 100g/1 cup.
3) Til seeds: 20 grms/3 tsp.
4) Red Gram Dal (Kandipappu): 2 tbsp.
5) Green Gram Dal (Pesarapappu): 2 tbsp.
6) Yellow Gram Dal (Senagapappu): 2 tbsp.
7) Black Gram Dal (Minappapu): 2 tbsp.
8) Red chillies: 2.
9) Coriander Seeds (Dhaniyalu).
10) Chilli powder: 1 tbsp.
11) Tamarid (Chintapandu Rasam): 1/2 cup.
12) Jaggery (Belam): 1 tbsp.
13) Curry Leaves (Karivepaaku): 2 remmalu.
14) Green Chillies (Pachimirapakayalu): 2.
15) Coriander leaves (Kothimera) for Garnish.
16) Cumin seeds (Jeelakarra): 1 tsp.
17) Mustard seeds (Aavalu): 1tsp.
18) Asafoetida: a dash.
19) Salt: to taste.
Procedure:
Masala: Roast items from 2 to 9 separately, cool them and grind together. This masala can be stored for 2-3 months and used when needed.
Cut brinjals to pieces of 2 inches length. cut each piece length wise crisscross.
In a saucepan add 3 tbsp oil. fry Mustard, Cumin seeds and add Hing.
Add slited chillies, curry leaves. Add Brinjal pieces.
Let the brinjals cook till a bit soft
Add the Masala, Tamarid, Jaggery, Salt. Cook till brinjals are done.
Add chilli powder and cook for 2 mins.
Garnish with coriander leaves and Serve hot with Rice and Ghee.
Sunday 10 October 2010
Saturday 9 October 2010
Mooli Paratha
Mooli Paratha:
Ingredients
1) Wheat flour 2 cups.
2) Mooli (Radish) - 2 cups grated.
3) Salt - 2 tsp
4) Green chilli - 2
5) Red chilli powder - 1 tsp
6) Chopped curry leaves - 1tbsp
7) Oil - 2 tbsp for mooli and for frying parathas
8) Cumin seeds - 1/2 tsp
9) Mustard seeds - 1/2 tsp
Procedure - Mooli
1) Take 2 tbsp oil in a saucepan.
2) Heat oil, put Cumin, Mustard seeds and let them crackle.
3) Put finely cut green chilli, curry leaves.
4) Put grated mooli.
5) Fry on medium flame for 5 min.
6) Put 1tsp salt, 1 tsp red chilli powder and cook for 2 min.
7) Keep this aside and allow it to cool.
Procedure - Paratha
1) Take two cups of wheat flour (whole meal flour is good for health)
2) Add 1tsp salt and make dough with warm water.
3) Dough should be soft. Keep it aside for 10 min with a lid covering it.
4) Take small dough and make small balls, equal in size.
5) Make thin chapathi equal in size, even in number.
6) Once every two chapathis are made, put some mooli curry in one of them, spread it, cover with another chapathi and press at the edges softly so that it'll stick. Then knead slowly and keep aside.
7) Once all are made, take pan with high flame and make roti.
8) Use butter for better taste instead of oil, while making chapathis.
Ingredients
1) Wheat flour 2 cups.
2) Mooli (Radish) - 2 cups grated.
3) Salt - 2 tsp
4) Green chilli - 2
5) Red chilli powder - 1 tsp
6) Chopped curry leaves - 1tbsp
7) Oil - 2 tbsp for mooli and for frying parathas
8) Cumin seeds - 1/2 tsp
9) Mustard seeds - 1/2 tsp
Procedure - Mooli
1) Take 2 tbsp oil in a saucepan.
2) Heat oil, put Cumin, Mustard seeds and let them crackle.
3) Put finely cut green chilli, curry leaves.
4) Put grated mooli.
5) Fry on medium flame for 5 min.
6) Put 1tsp salt, 1 tsp red chilli powder and cook for 2 min.
7) Keep this aside and allow it to cool.
Procedure - Paratha
1) Take two cups of wheat flour (whole meal flour is good for health)
2) Add 1tsp salt and make dough with warm water.
3) Dough should be soft. Keep it aside for 10 min with a lid covering it.
4) Take small dough and make small balls, equal in size.
5) Make thin chapathi equal in size, even in number.
6) Once every two chapathis are made, put some mooli curry in one of them, spread it, cover with another chapathi and press at the edges softly so that it'll stick. Then knead slowly and keep aside.
7) Once all are made, take pan with high flame and make roti.
8) Use butter for better taste instead of oil, while making chapathis.
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