Mooli Paratha - Eat it with just pickles & curds ! Moolis must be grated fresh, the dough kneaded immediately & parathas also prepared before the dough starts getting loose. These parathas are good, even when cold. Grated mooli - 1 cup Wheat flour - 1 cup or more Curds - 1 tbsp (or less) Red chilli powder - 1-2 tsp Salt, haldi, hing Oil - to make parathas Add chilli powder, Salt, haldi, hing to mooli. Add 1 tbsp curd & add atta, first 1 cup. If necessary add more atta to get a just soft dough. Immediately, make balls. Roll into parathas & shallow fry on a tava with little oil.
Mochai Sundal - make with dry white mochai. Mochai is dry field beans, chikkudu in telugu and avare in kannada. Dry mochai - 1 cup Finely chopped ginger - 1 tbsp Finely chopped green chillies - 1 tbsp Besan - ½ cup Lime juice - 2-3 tsp To temper: Oil - 1 tbsp ( + 1 tbsp) Mustard seeds - 1 tsp Red chillies - 3,4 Urad dhal - 2 tsp Hing - ½ tsp Curry leaves - few To garnish: Chopped coriander leaves Wash & soak the mochai with a pinch of soda for 8-10 hrs. Wash again, add enough water to soak, a pinch of salt & pressrise till soft. Cool, open & strain. Mix besan, red chilli powder, haldi with 1 tbsp oil or a little more to get a bread crumb consistency & keep ready. In a kadai, temper as given & minced green chillies & ginger. Add mochai & mix well. After sauting for a few mts, add besan mixtire & keep covered for the same to cook. Open after 5 mts & stir thoroughly. Remove, add lime juice & garnish.
Karamani-Jaggery Sundal - use the red or white variety Karamani is - Cow peas – black eyed red beans or white variety – lobiya Beans - 1 cup Jaggery - 1 cup Freshly grated coconut - ½ cup Cardamom powder - ½ tsp Ghee - 2 tsp Lightly dry roast the beans on a low flame for 5 mts. This is a very delicious sundal. Soak in plenty of water for 4-6 hrs. Wash well & pressure cook till soft. Drain & add jaggery. Mix & cook on a low fire till well blended & the mixture is semi-dry. Add cardamom powder & coconut. Switch off & add ghee for a nice flavour.
Rajma Sundal - a spicy sundal full of protein ! Rajma beans - 1 cup Tamarind paste - 1 tsp Salt Roast in ¼ tsp oil & powder: Red chillies - 3, 4 Dhaniya - 1 tbsp Hing - ½ tsp To temper: Oil - 1 bsp Red chillies - 2, 3 Mustard seeds - 1 tsp Urad dhal - 2 tsp Curry leaves - few Soak rajma with a pinch of soda in plenty of water for 8-10 hrs. Wash & pressurize with ¼ tsp salt, till soft. Drain & smear with the powder, salt & tamarind paste. Stand for 10 mts. Temper as given & add rajma. Saute on a low fire for 5 mts.
Re: wow, that looks great. Dear Lalta, NO. There is just one recipe of Nellai venthaya dosai using black whole urad. Love, Chithra.
Orange Toast – an unusual variation with bread ! Bread slices - 4 Butter - to spread thick Grated ringe of orange - 2 tsp Powdered Sugar - 5,6tsp Fresh orange juice - 5-6 tsp Toast the bread slices. Spread lavishly with butter. Mix grated rind & sugar. Stir in orange juice. Spread uniformly over toast. Heat under the grill till it starts to fizzle. Serve at once.
Hi Chithra I tried your Fried gram chutney it came out good. I make same one but it is dry as I use red chilli powder all the other ingredients are same and I do not temper we can have this with roti or bread adding ghee or curds. I make a snack too with this take a bread slice apply butter and sprinkle chutney powder cut the bread slice in 4 pieces and bake it for 20 minutes it become crispy good to have at tea time. You have such good collection of recipes. Have you published any cooking books if so please let me know.
Dear Aruna, Welcome to this sub-forum. You have fiven a quick recipe as well - thanks !:tongue No cookery book plans - I am more than happy with my "outlet" in I L. !! I cannot handle anything more pleasurably than this instant FBs for my recipes ! Love, Chithra.