Cabbage Tomato Pappu / Andhra Cabbage Dal Recipe / Andhra Cabbage Tomato Pappu / Simple Cabbage Dal

Cabbage Dal

Ingredients pressure cooked till soft
Thur/Toor dal / Pigeon pea - 1/3 cup
( slightly dry roasted till light brown,this step is optional)
Chopped cabbage - 2 cups
Chopped tomato - 2 small
Chopped green chillies -4
Chopped onion a handful
Turmeric powder - 1/2 tsp
( Pour water and pressure cook till soft.Mash it well and keep it aside)
Other ingredients
Salt to taste
Diluted tamarind juice - 1/4 cup
Tempering
Oil - 3 tsp
Mustard - 1 tsp
Channa dal,urad dal,jeera - each - 1/2 tsp
Red chillies -2
Curry leaves few
Hing a generous pinch
Crushed garlic - 4
Method
Pour tamarind juice add salt to the cooked cabbage dal mixture give a boil.
Heat oil in a pan and temper it with above ingredients,pour the tempering into the cooked dal cabbage mixture.
Mix and best served with rice or roti.

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Dosakaya Pulao / Dosakaya Rice / Yellow Cucumber Pulao - Rice Recipes / lunch Box Recipes

Dosakaya Pulao

Ingredients for grinding to a smooth paste

Mint leaves-a hand full

Coriander leaves-a hand full

Ginger & Garlic paste-1tsp

Green chillies-3

Salt to taste

Turmeric powder-1/4tsp

Other ingredients

Basmati rice-2 cups

Chopped Dosakaya-2 cups

Onion chopped-1/2

Tomato chopped-1/2

Tempering

Oil-3tsp

Ghee-1tsp

Cinnamon-1/4''

Cloves-3

Cardamom-2

Bay leaf-1

Jeera-1/4tsp

Shajeera-1/4tsp

Method

Heat oil & ghee in a pan temper it with above ingredients.
Fry the onions till light brown now add the ground paste,tomato & dosakaya fry it till oil separates the pan.
Add rice & water cover and ,cook till done.
Serve it hot with any raita.

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Menthe Tambuli / Methi Tambli / Fenugreek Seeds Tambali / Vendhaya Raita / Methi Raita - Udupi Recipes

Methi Tambli

Ingredients fried and ground to a fine paste
Methi / Fenugreek - 3/4 tsp
Jeera - 1/2 tsp
Byadagi red chillies - 1
Grated coconut - 1& 1/2 tbsp
Oil a drop
( Heat a drop of oil fry methi,jeera and red chillies till light brown.Cool the mixture add coconut and grind to a smooth paste)
Tempering
Oil- 3 tsp
Mustard - 1 tsp
Urad dal - 1/2 tsp
Red chillies -1
Curry leaves few
Other ingredients
Thick sour curd - 1 cup
Salt to taste
Method
Beat the thick curd and add salt,now add the ground paste mix it well.
Heat oil in a pan and temper it with above ingredients.
Pour this tempering into the curd mixture and mix.
Serve it with steamed hot rice.
Note:
Add very little water while grinding.
You can add green chillies instead of red chillies for grinding.
Try to use sour curd for this recipe to reduce the bitterness of methi.

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Spicy Baby Potato Roast / Small Potato Roast / Small Potato Fry / Urulai Kizhangu Roast

Spicy Baby Potato Roast

Ingredients for marination
Boiled baby potatoes -18
(remove the skin)
Salt to taste
Red chilly powder - 3/4 tsp to 1 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Besan/Chick pea flour - 1 tsp
Rice flour - 1/4 tsp
Garam masala - 1/4 tsp
Crushed fennel seeds - 1/2 tsp
Water very little
( Take a bowl and all the above ingredients ,sprinkle very little water and mix.Make sure all the potatoes are well coated.Rest it for 10 minutes).
Other ingredients
Sliced onion - a handful
Curry leaves few
Lime juice or amchur powder - 1 tsp
Oil - 3 tbsp
( add more if needed)
Method
Heat oil in a pan add the onions and curry leaves saute for a minute.
Now add the marinated potatoes and in low flame roast it till crisp on all sides.
Switch off the stove and add the lemon juice or amchur powder,mix well.
Best served with sambar rice,rasam rice or curd rice.

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Methi Mathri Recipe / Crispy Methi Mathri Recipe / Fenugreek Crackers / Fenugreek Flavored Mathri / Indian Snack

Methi Mathri

Ingredients
All purpose flour / Maida - 1 cup
Ghee - 2 tbsp
Salt - 1/2 tsp or to taste
Turmeric powder - 1/4 tsp
Crushed black pepper - 1/2 tsp
Ajwain - 1/2 tsp
Chopped fresh methi leaves - less than 1/4 cup
Oil to deep fry
Method
Take a bowl add all the above mentioned ingredients mix it well.
Pour water little by little to form a tight dough.Cover and rest it for 15 minutes.
Roll the dough into a semi thick sheet use any shape cutter and cut them.
I have used a flower shaped cookie cutter.
Heat oil in a pan and deep fry in batches till light brown and crisp on both sides.
Remove it on a kitchen paper,cool and store it in an air tight container.
Note:
a) Fresh methi leaves always has a slight bitter taste,if you want to avoid then use dry kastoori methi.
b) Deep fry in medium low flame.
c) Prick the mathri with a fork once before you deep fry.

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