Roasted Edamame Seeds

Ingredients

Edamame Seeds * : 1cup Frozen / Fresh pack

Olive Oil : 1 Teaspoon

Salt and Pepper to taste.

(Check Fudtionary for meanings if you have doubt with the words in orange colour.)

Method

Put a pan on stove and add olive oil and once the oil gets hot add the seeds.

Now let the seeds roast till they get nice coat of brown texture and then sprinkle in some salt and pepper and turn of the flame.

Serve it as a snack or pack it in the lunch box for your kids and you can munch some too ;-)

Note : 

Edamame seeds contain good amounts of  protein, fiber, iron.

You can even dry roast the seeds without adding any oil or can replace oil with clarified butter.

If you didn't find edamame seeds in your place, substitute with any kind of beans like soaked kidney beans, soaked peas, soaked black eyed peas.

Coconut Chutney for Rice (Kobbari Pachadi)

                                                        

Ingredients

Coconut Pieces : 1 Cup ( Pieces cut from one coconut)
Split black Gram: 1 Teaspoon
Fenugreek Seeds : 1/8th Teaspoon
GreenChillies: 2
Mustard Seeds: 1/2 Teaspoon
RedChillies: 2
Turmeric: 1/2 Teaspoon
Cumin Seeds : 1/2 Teaspoon
Turmeric : 1/4th Teaspoon
Tamarind : 1 Gooseberry Size 
Jaggery : 1 TeaspoonAsafoetida / Hing : 1/4 Teaspoon
Curry Leaves: 3-4 Leaves
Coriander Leaves/ Cilantro : 1 Stem
Oil: 1 Teaspoon
Salt to Taste

(Check Fudtionary for meanings if you have doubt with the words in orange colour.)

Method

First put a pan on the stove and dry roast the mustard seeds and put them aside and in the same pan put some oil and add split blackgram, mustard seeds, cumin seeds, redchillies and fry them till they turn golden brown and turn of the flame and add the green chillies and the curry leaves at this point.

Now take a blender/mixie jar and put the cut coconut pieces, tamarind, jaggery, roasted mustard seeds, salt, turmeric and green chillies and blend these to a coarse paste and transfer it into a serving bowl.

Now season the coconut chutney with the split blackgram, mustard seeds, cumin seeds, curry leaves, redchillies, and cilantro/coriander leaves.

Note

* Adding dry mustard seeds is an option in this recipe.

* Why we dry roast the mustard seeds separately is for the strong taste and the aroma which we will feel when we eat this chutney, if we fry it along with the other spices we don't get that taste.

* If you don't use tamarind you can substitute it with 1 teaspoon of leamon juice.

Red Sorrel Leaves Dal (Gongoora Pappu)

Ingredients

Red Sorrel Leaves :  1Bunch
Split Red Gram: 1 Cup
Water: 2 Cups
GreenChillies: 2
Oil: 1 Teaspoon
Mustard Seeds: 1/2 Teaspoon
Fenugreek Seeds: 1/4 Teaspoon
RedChillies: 2
Turmeric: 1/2 Teaspoon
Redchillie Powder: 1/2 Teaspoon
Garlic: 4-5 Cloves
Hing: 1/4 Teaspoon
Salt to Taste

(Check Fudtionary for meanings if you have doubt with the words in orange colour.)

Method
Wash the Red Sorrel Leaves thoroughly, now take a vessel and put split redgram and add water to it and also add the cut Red Sorrel Leaves to the split redgram and place in a pressure cooker.*

Put the whistle and wait for 4 to 5 whistles and switch it off, let it cool and remove the whistle.

Now put a pan and add some oil and put mustard seeds, fenugreek seeds, redchillies, Garlic Cloves, asafoetida and when they stop spluttering add the dal to it and add turmeric, salt and redchillie powder.

Serve with rice/chapati/pulka./naan 

* If you don't have pressure cooker you can cook directly on stove.

Idli

Ingredients

Idli Moulds : 2

Idli Batter * : As required

Water : 2 cups

Idli Steamer / Pressure Cooker or any Deep pan with a lid

Clarified Butter / Ghee : 2 teaspoons

Salt to taste

Method

Add salt in the batter and pour the idli batter in the moulds and steam them in a steamer/pressure cooker ( do not put the whistle) or any deep pan with a lid, whatever you use to prepare the idli's make sure you add enough water for steaming in that before placing the moulds.


Now steam it for 12-15 minutes, if the idlis are not done yet, steam little more till they are done.


In a plate, put the idlis by gently removing them from the moulds with a spoon.


Serve the hot idlis with your desired chutney or spice powder or sambar and ghee.(Clarified Butter)


Recipe of Sambar (http://tasteebuds.blogspot.com/2013/09/sambar.html )

Recipe of  Idli Batter (http://tasteebuds.blogspot.com/2016/08/idli-batter-preparation_60.html)
 

Idli Batter Preparation

Ingredients

Split/Whole Blackgram : 2 cups 

Idli Ravva : 4cups

Poha/Flattened Rice:1/2 cup

Water for soaking the Blackgram and Idli Ravva ( Available in any Indian store.)

(Check Fudtionary for meanings if you have doubt with the words in orange colour.)

Method

Wash the split/whole blackgram and add flattened rice to it and soak it overnight.

Take another bowl and add 4 cups of idli ravva(Available in Indian stores with the same name) and add enough water to soak it, you can either soak it overnight or can soak it before grinding the blackgram th next day.

Now the next morning grind the blackgram which is soaked along with flattened rice to a very smooth paste by adding 1 cup of water little by little.

After grinding the paste transfer it into a big deeper bowl and add the idli ravva by squeezing out the water and add to the paste, now mix both of them in such a way that it should turn into a nice and smooth batter without any lumps of  the idli ravva.

Now close it with a lid and leave it at least for 8 hours during the day time and most importantly mix the batter once or twice vigorously so that it ferments very nicely and rises up to almost double the quantity.

At this point you can keep it in the refrigerator for later use or add salt and prepare soft and spongy idlis.

Note:

*If you are using whole black gram, i suggest you to just soak along with the black layer on it as its very healthy and  is one of the richest sources of proteins and Vitamin B. Blackgram is also good for women as it has iron, folic acid, calcium, magnesium, potassium which makes it a healthy pulse.

*I add cracked rice to give idlis nice color and also for extra softness incase for any reason your batter didnt ferment nicely and didnt rise up.

*You can add oats instead of cracked rice or quinoa for more extra health benefits.

Tomato Dal (Tomato Pappu)

Ingredients
Tomatoes:  2
Split Red Gram: 1 Cup
Water: 2 Cups
GreenChillies: 2
Oil: 1 Teaspoon
Mustard Seeds: 1/2 Teaspoon
Fenugreek Seeds: 1/4 Teaspoon
RedChillies: 2
Turmeric: 1/2 Teaspoon
Redchillie Powder: 1/2 Teaspoon
Curry Leaves: 1 Stem of Leaves
Hing: 1/4 Teaspoon
Lemon Juice / Tamarind Juice : 3-4 teaspoons (If required)
Salt to Taste

(Check Fudtionary for meanings if you have doubt with the words in orange colour.)

Method
Wash the tomatoes thoroughly, now take a vessel and put split redgram and add water to it and also add the cut tomatoes to the split redgram and place in a pressure cooker.*

Put the whistle and wait for 4 to 5 whistles and switch it off, let it cool and remove the whistle.

Now put a pan and add some oil and put mustard seeds, fenugreek seeds, redchillies, hing and when they stop sputtering add the dal to it and add turmeric, salt and redchillie powder.

Serve with rice/chapati/pulka./naan

If you don't have pressure cooker you can cook directly on stove.

Note: Whatever you cook in the pressure cooker you should add some little water in the cooker first and then place any bowl/vessel.If you are cooking directly in the pressure cooker itself,then no need to add extra water to the cooker.

Raw Jackfruit Curry (Panasapottu Avapettina Koora)

Ingredients

Finely Chopped Raw Jack Fruit* : 1 cup

Green Chillies : 4-5

Red Chillies : 3

Mustard Seeds : 1/2 teaspoon

Split Bengalgram : 2 teaspoons

Split Blackgram : 2 teaspoons

Tamarind Juice* : 3-4 teaspoons

Jaggery : 1-2 teaspoon

Peanuts : 1 teaspoon

Cumin Seeds : 1/2 teaspoon

Turmeric Powder :1/2 teaspoon 

Aafoetida :  1/4th teaspoon

Curry Leaves : 1teaspoon

Cashewnuts : 1teaspoon

Oil: 4-5 teaspoons

Dry Mustard Seeds Powder* :3-4 teaspoons

Salt to taste

Method 

• Wash the chopped jackfruit with plenty of water, then add 2 cups of water and add the rinsed jack fruit, the turmeric powder and the salt. Close the lid and cook until the jackfruit is tender (if you use a pressure cooker, just wait for 1 whistle and turn it off, turn off the flame and let it cool down).
• Now drain the remaining water and set aside. Heat oil in a pan and add peanuts, cashew nuts, mustard seeds, split bengalgram and blackgram, cumin seeds, chopped green chillies, red chillies, curry leaves and asafoetida and fry until golden brown.
• Now add the tamarind juice and jaggery and cook for 3-4 minutes, then add the cooked jackfruit and mix well and serve hot with white rice.

Note:

• This is a very traditional and very popular curry in Andhra Pradesh.
• The Jackfruit should be raw and cut into small pieces, and the mustard seeds should be ground nicely until you get a nice aroma. Tamarind extract/juice and mustard seed powder should be equal in quantity.
• If you haven't found raw jackfruit, try frozen jackfruit if available, or use finely chopped cabbage instead of raw jackfruit.
• Remember to turn off the flame after adding the mustard powder, as further cooking will make the curry bitter.