PAPPU KATTU - Toordal With A Unique Variation

This dish has a unique taste from all other toordal varities. Very slight change of ingredients give a yummy taste. Here is the recipe:
Ingredients:
1 cup of toordal/kandipappu(telugu)
2 tbsp oil
1 tsp mustard seeds/avvalu
2 dry red chillies
few curry leaves
a pinch of turmeric powder
5 ripped tomatoes(cut as 8 pieces of each)
salt to taste
3 cups of water(approx)

Make a Coarse paste:
1 tbsp cumin seeds/jeera
6 garlic pods
5 green chillies(adjust according to your spice level)

Method:
1. Wash and cook toordal till soft in a pressure cooker and keep aside.

2. Prepare a coarse paste of cumin seeds, garlic pods and green chillies and keep aside.

3. Heat oil in a heavy bottom vessel, add dry red chillies and mustard seeds, let them splutter. Add curry leaves, turmeric powder and above coarse paste, slightly fry for few seconds on a low flame. Then add chopped tomatoes, covered, cook till soft.

4. Add cooked toordal, mix gently, add two cups of water and salt, mix, covered, bring to a boil on medium flame. Adjust salt and turn off the flame.


Note: Consistency level of kattu should be as thick as sambar.

Indian Broad Beans Tomato Curry - Chikkudukaya Tomato

I love these beans very much. In India, this is the season to get these beans. Here is the recipe:


Ingredients:
1/2 kg Indian Broad Beans/chikkudukayalu, tear each into two pieces, par-boil in water and strain
2 tbsp oil
1 tsp jeera(cumin seeds)
1 tsp mustards(awaalu)
1 big onion, finely chopped
few curry leaves
1 tsp turmeric powder
1 tsp ginger garlic paste
4 riped tomatoes, finely chopped
5 green chillies(make them as coarse paste)(adjust according to your spicy level)
salt to taste
few coriander leaves, finely chopped for garnish
Method:
1. Heat oil in a kadai or pan, once hot, add jeera, mustard seeds and let them pop, add curry leaves and finely chopped onions, saute till soft. Add turmeric and ginger garlic paste and saute further a minute on medium flame.

2. Add boiled broad beans, mix, covered, cook for 5 minutes on medium flame. Then add chopped tomatoes, green chillies paste and salt, mix, covered, cook till beans and tomatoes get soft.


3. Finely add finely chopped coriander leaves and turn off the heat. Serve hot with rice or chapathis.

FRENCH TOAST OR BOMBAY TOAST

This is my favorite breakfast item. Its healthy and light food. So, here is the recipe:


Ingredients:
Breadslices : 6
Eggs : 2
Milk : 250ml(approx)
Black Pepper powder : 1tsp
Salt to taste
Cumin seeds(Jeera) : 1tsp
Sugar : 1tbsp

Method:
1. Beat the eggs well in a bowl, add sugar, pepper pdr, salt and jeera. Mix well.

2. Now add half of the milk to above egg mixture, mix well(sugar has to melt). Again add remaining milk and mix very well.

3. Heat a nonstick pan or normal chapathi pan on medium flame. Spread 1tbsp oil.

4. Cut each bread slice into 2 pieces(triangle shape). Dip each slice in above mixture, remove and place it on hot pan. Roast both sides of slice till light golden color on low flame.

5. Serve with tomato ketchup and sliced onions.

GUTTI VANKAYA OR STUFFED BRINJAL CURRY

Hi Friends! here is a very very special andhra dish called "Gutti Vankaya Curry"(Stuffed Brinjal Masala). This dish can make with so many variations. I know 4 variations. This variation is best of them. Very soon, will post the other variations too. This stuffed brinjal is my family's favourite dish. So, here is the recipe:

Ingredients:
Tender Brinjals(baby) : 1/2 kg
Oil to fry
finely chopped coriander leaves

For stuffing:
oil : 1/2tbsp
dry red chillies : 7
chanadal : 2tbsp
uraddal : 2tbsp
Fenugreek(methi) seeds : 1/2 tsp
coriander seeds(dhania) : 1tbsp
Cumin Seeds(Jeera) : 1tbsp
Tamarind : 1 lemon size
garlic cloves : 6
Curry Leaves : few
Hing : a pinch
Turmeric powder : 1/2 tsp
Salt to taste



Method:
1. Wash and cut brinjals from front side like above photo.
2. Now heat oil in a pan, fry brinjals for 30 seconds, remove, drain and keep aside.
3. In another pan, heat 1tbsp oil, roast above stuffing ingredients on slow flame by adding one by one. Let them cool and blend them into a fine powder.
4. Take this powder into a bowl, pour little water to make thick paste like chapati dough.
5. Stuff this masala in all half fried brinjals.
6. In a pan, heat 1 tbsp oil, arrange all stuffed brinjals one by one. Keep this pan on low flame, covered and fry for 15 minutes. Every 4 minutes, slowly move the brinjals to cook evenly on all sides.
7. Now add remaining stuffing masala on stuffed brinjals, add 1/2 cup water and little quantity of salt. Mix slowly, covered, cook more 5 minutes on low flame.
8. Finally add finally chopped coriander leaves and turn off the flame.
9. Serve hot with white rice.

Note: Mix brinjals very slowly and carefully otherwise they may be mashed.

RAVA IDLI

Rava Idli:
Prep Time : 15 minutes
Cooking time : 6 minutes
Serves : 4
Cuisine : Karnataka

Ingredients:
2 cups roasted fine semolina or fine rava
1 1/2 cups curds
salt to taste
2 tbsp finely chopped coriander leaves
2 tbsp finely chopped curry leaves

For tempering:
2 tbsp oil
1 tsp mustards
1 tsp urid dal
1 tsp chanadal
2 finely chopped green chillies

Method:
1. For this rava idli, I used roasted semolina.

2. Heat oil in a kadai, add mustards, chanadal and urid dal, fry for 2 minutes on low heat. Add green chillies, finely chopped coriander leaves and curry leaves and turn off the heat.

3. Add above tempering to roasted semolina, add beaten curd and salt, mix well. Use little water to mix the batter well.

4. Pour the batter in greased idly trays and steam in pressure cooker for 6 minutes (without weight). Remove idlis after 5 minutes.


5. Serve hot with any chutney of your choice.