Gobi Rice

Ingredients 
 
   Basmati rice - 1 cup
   Cauliflower - 1 medium sized
   Onion - 1 big
   Tomato - 3 big and juicy ones
   Peas (fresh /frozen) - handful (optional)
   Ginger - 1 inch piece finely chopped/minced
   Garlic - 3 cloves minced or finely chopped
   Green chilli - 1 finely chopped
   Salt as required
   Turmeric powder - 1/4 tsp
   Chilli powder - 1 tsp
   Coriander powder - 2 tsp
   Biryani masala powder- 3/4 tsp (available ready made)  
   Oil - 2 tbsp
   Cinnamon - 1 inch piece
   Cloves - 2
   Cardamom - 1
  
  
Preperation

Wash and soak basmati rice in water for 20 minutes. Drain the water completely, add 2 cups of hot water and pressure cook for 3 whistles or use the rice cooker for cooking rice.

Finely chop onions, green chilli, ginger and garlic.

Puree the tomatoes in a blender.

Blanch the cauliflower florets. i.e.- Cut the cauliflower into florets and put them in boiling water to which a little salt and a pinch of turmeric powder is added. Let it remain in the water for 5 minutes. Then drain the water completely.

If using fresh peas, par boil it with a little salt and keep it ready. If using frozen peas, just rinse it and use it.

Heat 1 tbsp of oil in a pan and cook the cauliflowers adding half of the chilli powder. Do not overcook, as we want the cauliflower to retain its crunchiness. Keep it aside.

 

Heat oil in a pan and add the ingredients mentioned under seasoning.

Then add finely chopped onions and saute until it turns golden brown.

Then add ginger, garlic, green chilli and saute for a few more minutes.

Then add tomato puree, peas, turmeric powder, salt needed, remaining chilli powder, coriander powder, biryani masala powder and cook until the raw flavor goes and oil separates.

Now add the cooked cauliflowers, cooked rice to the tomato gravy. Mix everything well and simmer for a few more seconds until everything gets blended well.

Garnish with finely chopped coriander leaves and serve with chips or mixed vegetable raita or papads.

Delicious and simple Gobi Rice is ready.

 

Moong Dal Khichdi

Ingredients needed    

   Basmati Rice -  1 cup
   Moong dal-Pasi paruppu - 1/4 cup
   Ginger-garlic paste - 1/2 tsp
   Onion - 1 medium size
   Tomato -1
   Green chilli - 1
   Coriander leaves - handful
   Mint leaves - handful
   Oil - 2 tbsp
   Cloves - 2
   Cinnamon - 1 inch piece


Preperation :- 

Dry roast moong dal until it is slightly hot to touch. (do not brown it).

Soak rice + dal for 20 minutes. Drain the water completely and keep it aside.

Grind tomato, green chilli, coriander and mint leaves to a fine paste. Keep it aside.

Heat oil, add the ingredients mentioned under seasoning. Add chopped onions and saute till onions turn transparent.

Add ginger garlic paste and saute for a few more minutes.

Then add the ground paste and cook for a few minutes. Add the drained rice, 2 cups of boiling water, salt required and pressure cook for 3 whistles.

After the pressure subsides, open it and fluff it with a fork. Serve piping hot with raita or tomato chutney or potato chips or the potato side dish.

Minapa Sunnundalu (Urad Dal Ladoo)

Ingredients

1 cup - Urad Dal

1/2 cup - Sugar

1/4 cup - Ghee

A few - Cardamom powder.

Method 

1. Dry roast urad dal on a medium-low flame until it turns golden brown in colour.
2. Transfer to a plate and allow to cool and grind the dal into a fine powder, add cardamom seeds and keep aside.
3. Also powder sugar finely and mix with powdered dal.
4. Melt ghee and pour this hot ghee on top of the urad dal mixture.
5. Mix well with hand until ghee mixes well with the dal mixture.
6. Do not let the mixture stand for a long time as it tends to dry soon.
7. Take small portions of the mixture and shape into balls.
8. Arrange them on a plate to dry for some time and serve.
9. Recipe courtesy: Trendy Relish

Pappu Chaaru

INGREDIENTS:

1. Medium size tomatoes-3
2. Cooked turdal-1/2 cup
3. Tamarind paste-1 full teaspoon

Garlc pods-2

1. Oil-3 teaspoons
2. Cumn-1/2 teaspoon
3. Mustard-1 teaspoon
4. dry red chilis-2
5. Ginger garlic paste-1/2 teaspoon
6. Pepper powder-1/2 teaspoon
7. Sambar masala-1 teaspoon
8. Salt-to taste
9. Turmerc-1/4th teaspoon
10. Paprika-1/8Th teaspoon

METHOD:

1. Boil tomatoes with 3 cups of water
2. Pick the tomatoes from water and grind along with tamarind to fine paste.
3. And add this to the stalk water
4. Now grind turdal along with garlic pods and sambar powder
5. Now heat oil in a pan add cumin,mustard and dry chilies,hing,ginger paste ,black pepper powder and curry leaves
6. Add tomato liquid and boil for 5 minutes now add dal paste
7. Add some more water and salt
8. Boil for few minutes and add cilantro
9. Serve with steamed rice

Ponganalu

Ingredients :

• Whole black gram (urad dal) – 1 cup
• Brown rice – 2 cups
• Onions, chopped – 1 cup
• Olive oil – 1/2 tbsp
• Green chilies broken into pieces – 4
• Cumin – 1 tbsp
• Chopped coriander/cilantro – 1/4 cup
• Salt to taste

Procedure :

• Soak urad dal and rice for 12 hours (overnight)
• Grind them into a fine paste adding very little water. You need a good blender (ideally a wet grinder is the best) for doing this.
• Scrape the batter into a tight lidded vessel and store in a warm dark place for about 8 hours.
• After 8 hours (by now the batter should be fermented and should rise a bit) add about 1/2 cup of water to adjust the consistency (it should be similar to pancake batter). Add chopped onions, green chilies, cilantro, cumin and salt according to your taste. Keep aside.
• Heat the pongadaalu pan and add 2-3 drops of olive oil in to each of the ‘wells’
• Scoop some batter and cover the pan with a lid. Cook until the top layer is firm (about 5 mins on medium high heat) 
• After they are cooked on one side, the pongadaalu should be reversible easily.
• Reverse and cook for another 30 sec
• Serve hot with peanut chutney

Uppudu Pindi

Ingredients

1. Raw Rice – 1.5 Cups
2. Moong Dal/Pesalu/Husked Green Gram – 1/3 Cup
3. Red Chillies – 3 or 4
4. Til/Sesame Oil – 1 tbsp
5. Mustard seeds – 1/2 tsp
6. Cumin Seeds – 1/2 tsp
7. Udad Dal/Minapa Pappu/Split Black Gram – 1 tsp
8. Water – 4 Cups
9. Curry Leaves – 6 to 8
10. Hing/Inguva/Asafoetida – A generous pinch
11. Salt to Taste

Method

1. Grind rice into a coarse powder.
2. In a heavy bottomed vessel, heat oil over medium flame.
3. Add mustard seeds and wait till they splutter.
4. Add udad dal and fry till it turns light brown.
5. Add the moong dal and fry for 5 mins.
6. Add split red chillies, curry leaves, and asafoetida.
7. Fry for a minute.
8. Add water and salt.
9. Wait till the water boils.
10. Lower the heat so that the water just simmers.
11. Add the ground rice slowly while stirring constantly.
12. Mix well so that there are no lumps.
13. Cook covered over low to medium heat till the rice rava is cooked and the uppu pindi has the consistency of upma.
14. Mix at regular intervals
15. Serve hot with Avakai (Mango Pickle).

Bhakshalu (Bobbatlu)

Ingredients

• Maida - 1 1/2 cups
• Moong dal - 1 cup
• Sugar - 1 cup
• Water as required
• Salt to taste
• Oiland ghee as required
• Cardamom powder - 1/2 tsp

Method

1. In a medium sized bowl, add maida, a tbsp of oil, 1/2 tsp salt and mix. Add enough water to make a very soft dough. Oil the dough well, place lid and set aside while you do the rest of the preparation.
2. Bring 2 liters of water to a boil, add moong dal and cook on medium flame till the dal turns soft yet holds shape. Once the dal is cooked, drain the water (use this strained water to make chapati dough or rasam). Mash the dal with the back of a ladle and set aside.
3. Take a stainless steel bowl, add the fine granulated sugar and the dal. Mix and cook on low flame. The sugar will melt, keep stirring till the dal becomes a thick mass and there is no moisture. This could take a good 15 mts. Add 1/4 tsp salt and cardamom powder and mix well. Turn off flame. Allow to cool. Make small lemon sized balls and set aside.
4. Pinch some dough (same size as the sweet dal balls) and place on a greased banana leaf or a plastic sheet.
5. Flatten it into a disc which is the size of your palm. Place a ball of the sweetened lentil mixture in the centre and draw the edges of the dough from all sides to cover the ball completely.
6. Gently flatten the ball carefully with your fingers to form a 6″ to 8″ diamater flat circular bobattu. Do grease your fingers while flattening.
7. Heat a tava and place the flattened bobbatu on it. Roast on both sides till golden brown spot appear and very light grease with oil. Remove to a plate.
8. Prepare bobbatlu with rest of the dough and allow to come to room temperature.
9. At the time of serving, smear fresh desi ghee on top of each bobbatu and serve. They can be stored in an air tight container upto a week.