ChannaPapu Kobbari(channa Dal with coconut)

Tuesday, April 26, 2011







Ingredients

ChannaDal  :  1cup
Coconut Grated : 1/4cup
Green chilies :  1no
Salt  :  to tatse

Tadka / Talimpu


Oil / ghee             :  1tbsp
Mustard seeds      :  1tsp
Cumin Seeds        :  1tsp
Urad Dal : 1tsp2   : finely chopped
dried red chilli       :  2no
Onion(small)        :  1no
curry leaves  
garlic cloves(minced)  :  3no

Procedure : 



  • Soak the dal in water for about 15 minutes.
  • Add little salt and half of the turmeric powder to it and boil on medium heat for about 15 minutes or till the lentils are soft but not mussy.
  • In a separate pan heat the oil. When oil is hot enough add  ingredients in this order. First add mustard and cumin seeds,  garlic and dried red chilies, urad dal and curry leaves and  toast.add the chopped onion and fry till light brown 
  • Then add the grated coconut and fry for couple of mins. Now add the cooked channa Dal and cook for a min and turn off heat.

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Jeera Rice







Ingredients : 


 Basmati rice                  :  1 cup
Jeera (cumin seeds)        :  2 tsp 
Cashewnuts (optional)     :  
2 tbsp 
Green Chilies(chopped )  :  2no
Butter/Oil                       :  1tbsp
Salt                               :  to tase








Procedure : 

  • Wash the rice and soak in water for half an hour.
  • Heat Butter/Oil in a  rice cooker , add jeera and cashewnuts. Fry until brown. 
  • Add the rice , salt, water and stir. Cook until the rice is done.
  • Serve jeera rice hot with Mango Dal or any spicy curry.

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Mango Dal(Pappu Mamidikaya)







Ingredients :


Green mango          : 1
Onion (small)          :  1no
Toor Dal                :  1cup
Chilli powder          : 1tsp
Turmeric powder    : 1tsp
salt                         : to taste

Tadka / Talimpu: 

Oil / ghee             :  1tbsp
Mustard seeds      :  1tsp
Cumin Seeds        :  1tsp
Urad Dal : 1tsp2   : finely chopped
dried red chilli       :  2no
curry leaves  
garlic cloves(minced)  :  3no








Procedure : 


  • Wash green mango,then cut it into small cubes.
  • Take toordal, mango, onion, chilli powder and turmeric in a pressure cooker. Add one and half cups of water. Close the lid and pressure cook until 3 whistles. Turn off the heat and wait for the pressure to go off.
  • The contents usually are cooked soft by now, add salt and with a wood masher or whisker, mash the dal, until all the toordal turns into fine mush.
  • In a pan , heat oil/ghee, once hot add  ingredients in this order. First add mustard and cumin seeds,  garlic and dried red chilies. Then urad dal and curry leaves and  toast.
  • Remove the mashed mango dal from pressure cooker and add it to the popu . Stir to mix and cover the vessel with a lid so that the dal could absorb the flavors of popu. Turn off heat.
  • Serve Hot with Jeera rice/ white rice .

Read more...

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