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Recipes using A P P

Discussion in 'Krishnaammas Kitchen' started by krishnaamma, Dec 9, 2006.

  1. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    All Purpose Powder (app)

    Now I am going to give the recipe of the ALL PURPOSE POWDER.(A P P)

    Ingredients:

    Channa dal 500gm Red Chilli 250gm
    Dania Seeds 500Gms.. Asafoetida Powder 1 spoon
    Method:

    Fry all the ingredients by adding 1/2 spoon oil (any). Fry them continuously till golden brown or till the 'Aroma' comes. Then transfer it to a stainless steel plate and let it cool down and after it reaches the room temperature, put it in a Mixer Grinder and make powder. The powder must be some what coarse . Then put it in a 'air tight' container and place it in the 'deep freezer'. Whenever you want to prepare the below given items you can use this powder and prepare those items easily.

    <table style="border-collapse: collapse;" border="1" cellpadding="0" cellspacing="0" height="17" width="379"> <tbody><tr><td align="center" height="17" width="191">'Araithuvita Sambar' </td> <td align="center" height="17" width="182"> Ready made Puliyodara</td> </tr> <tr> <td align="center" height="17" width="191">'Puli Kootu' (2 ) </td> <td align="center" height="17" width="182">'Podi pota kai' (3)</td> </tr> <tr> <td align="center" height="17" width="191"> Bitter gourd 'pitlai' </td> <td align="center" height="17" width="182"> Brinjal 'yenna'(oil) Sambar.</td> </tr> <tr> <td align="center" height="17" width="182">Tomato Rice.</td> <td align="center" height="17" width="182">Brinjal Rice</td></tr></tbody> </table>
     
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  2. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Araichuvitta sambar

    Ingredients:


    • Thur dal cooked 1 cup (200Gms.) ​
    • Small onions 1cup (pealed) ​
    • Tamarind water 2 cups OR 2 Tbsp. Tamarind Paste ​
    • Tomatoes 2 ​
    • Kari Patha (Karri vepelai) ​
    • Grated Coconut 2 spoons (or fresh coconut 1/2) ​
    • 1/2 tea spoon Sugar optional ​
    • Turmeric Powder 1/2spoon ​
    • Mustard Seeds 1/2 spoon ​
    • Fried and powdered Fenugreek powder ​
    • All purpose powder 2 to 3 sp. ​
    • Oil to fry ​
    • Salt to taste ​



    Note: (Fry the Fenugreek seeds in a dry kadai and fry them till they turn dark brown. Fry them continuously to avoid total charring and becoming black.. Keep aside and after some time
    powder them like flour and keep the powder in a container. Whenever you prepare Sambar you must put this powder 1/2 teaspoon. This will give a good smell to Sambar.)
    1. Pour some oil in a deep pan and make seasoning with mustard seeds. Add small onions and fry well.
    2. Add turmeric powder, tamarind water, cooked dal, tomato pieces, all purpose powder, fenugreek powder, asafetida powder, curry patha, grated coconut and salt in the pan and mix well.
    3. Stir occasionally and let it boil for more than 10 minutes.
    4. Remove from the fire and serve with cooked rice.
    5. Potato curry is the best side dish for this Sambar.
    6. You can also add cooked drum sticks in this sambar.
     
    Last edited by a moderator: Dec 9, 2006
  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Potato Curry


    Wash and cut potatoes in to small pieces.

    (with out pealing the skin.) Pour oil in kadai.

    Add some Mustard seeds and Udath dal and fry them.

    After that add potato pieces in to kadai and fry Add salt and stir them.

    After a minute or two add the A.P.P. and mix them well .

    If the curry is sticking with kadai make the stove simmer and add more oil.

    Let the potatoes fry nicely.

    Stir occasionally.

    Finally sprinkle some Channa flour or rice flour on the curry to get a good finish.

    And the flour will absorb the excess oil and make the curry more crisp.

    You can serve this as side dish for any sambar or rasam.

    Small children can mix this curry with rice and ghee.​
     
    Last edited: Feb 28, 2007
  4. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Puli Kootu

    Actually 'kootu' means: "mixture of something".

    Here we are going to mix vegetables with dal.

    For this kootu we must use Thur dal only .

    Generally in olden days they prepare kootu by cooking dal and the veg.

    separately but I used keep them both in the cooker and by doing this we can save time, gas energy and we can avoide over cooking also.

    I think while cooking you will also feel, what I am saying is correct.

    Now let us prepare the 'pulli kootu' now and I am going to give 2 varities of the pulli kootu.

    First you must know the name of the vegetables from which we usually prepare 'pulli kootu'.

    They are Brinjal, 'chow chow', Small Ash Gourd. You can make pulli kootu by using these veg. separately.

    And the second varitey is called as SANKARANTHI KOOTU and while preparing this we will add many veg.

    in that and usually we will prepare this 'Sankaranthi Kootu' during Pongal time.

    In Sankaranthi Kootu we can add, Brinjal, Chow Chow, Pumpkin, Sweet potato, Potato, Yam, Beans,

    Carrots, Ash Gourd and we can add soaked Whole chenna, Fresh ground nut or Double beans seeds in

    the pulli kootu.
     
    Last edited: Feb 27, 2008
  5. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    BRINJAL OIL SAMBAR Using APP

    Ingredients:​
    • 200 gms baby brinjals​
    • A lemon size tamarind​
    • Curry patha​
    • 4 to 5 sp. All Purpose Powder
    • Asafetida powder​
    • Turmeric powdrer​
    • Oil to fry brinjals​
    • Salt​
    1. By using baby brinjals we can prepare a delicious sambar. Wash remove the tails and make them like a flower by cutting them like " + " and stuff them with salted A.P.P.​
    2. By using less water prepare thick juice from the socked tamarind. ​
    3. Pour oil in a pan and add mustard seeds, turmeric powder in that. ​
    4. Put the stuffed brinjals in the pan slowly. Fry them carefully without damaging the brinjals. ​
    5. Let them fry for 4 - 5 minutes. Then pour the thick tamarind juice in the pan and mix them well. ​
    6. Add asafoetida, fenugreek powder, kari patha and salt in the sambar. ​
    7. Let it boil. Stir the sambar occasionally. Check the brinjals. If they are soft the sambar is ready. ​
    We can use this sambar with rice and even we can use this as a side dish for chapattialso.

    Note : You can also use Puli (Tamarind) Paste in replacent for Tamarind specified in this recipe. Check how to make puli paste
     
    Last edited: May 20, 2008
  6. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Green plantain curry


    We South Indians use 'VAZHAI KAI' more in our cooking.
    For green plantain curry you remove the skin first.
    Cut them in to pieces as per your wish and put them in water.
    Other wise they will turn black like brinjal.
    Then you make curry as potatoes.

    Pour oil in kadai.
    Add some Mustard seeds and Udath dal and fry them.
    After that add green plantain pieces in to kadai and fry Add salt and stir them. After a minute or two add the A.P.P. and mix them well .
    If the curry is sticking with kadai make the stove simmer and add more oil.
    Let the vashai kai fry nicely.
    Stir occasionally.
    Finally sprinkle some Channa flour or rice flour on the curry to get a good finish.
    And the flour will absorb the excess oil and make the curry more crisp.
    You can serve this as side dish for any sambar or rasam.
    Small children can mix this curry with rice and ghee.



    For all the curry you can put curry pathas. They will give a very good aroma to the curry. If you like put a pinch of Asafoetida powder in the curry and this will also give you a good aroma and good for digetation.

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  7. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Brinjal curry



    For Brinjal curry you can use big and small brinjals.

    But if you use small brinjals for this curry it will give you a very good look.

    The method of making is same as potato for big size brinjals.

    Cut them (after cutting put them in the water.

    Other wise they will turn black.) and fry.

    But for small brinjals, first you remove the tail of the brinjal and wash them.

    Now cut the brinjal vertically like " + " but without cutting it into 4 pieces.

    You just open the brinjal by cutting it like ' + ' mark.

    (So that it will opens like a flower.)

    Cut all the brinjals like that and keep them in a tray.

    Now add some salt to the A.P.P. and stuff the brinjals with the powder.

    After 10 - 15 minutes keep the 'kadai', pour some oil in that and add mustard seeds and udad dal.

    After that put the stuffed brinjals carefully in the kadai.

    Fry them carefully.

    Keep the stove in simmer position.

    It will take some time to fry, because we are using full brinjals but after finishing it will give a very good look and taste.

    For this also finally you can sprinkle some Channa flour of rice flour on the curry.
     
    Last edited: May 20, 2008
  8. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    General Puli Kootu

    Ingredients:

    A.P.P-3 to 4 spoon
    Shredder Coconut-3 spoons
    Any one of the told vegetable for puli kootu-250Gms.
    Oil for seasoning
    Kari Patha
    Thur Dal-1/2 cup(100Gms. approx.)
    Tamarind-A small lemon size
    Socked Chenna(or ground nut)-A hand full
    Mustard seeds-1/2 spoon
    Powdered Fenugreek-1/2 spoon
    Turmeric powder-1/2 spoon

    Method:

    Cook dal, chenna or ground nut, and the vegetable which you have chosen, in

    a pressure cooker. Pour oil in the kadai and add mustard seeds first.

    After they burst, add turmeric powder and pour the cooked dal vegetable

    mixture in it. Now extract a tumbler of water from the tamarind and pour that

    in kadai. Add A.P.P, salt, fenugreek powder, kari patha and shredder coconut

    to that. If you want to smash the coconut, put the coconut in the mixer for a

    minute and then put it in the pulli kootu.

    Let us allow the kootu to boil for 4 to 5 minutes. But keep a eye on it and it

    may stick in the bottom of the kadai.So stir it occasionally . Now the pulli

    kootu is ready to serve. You can have this with plain rice and ghee. For side

    dish fry 'papped' in the oil or 'vathal'. Even you can use potato chips as side

    dish to this kootu.
     
    Last edited: Apr 22, 2008
  9. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Sankaranthi Kootu

    A.P.P-3 to 4 spoons
    Shredder Coconut-3 spoons
    Add 7 veg. (as given in the puli kootu list) -250Gms.
    Oil for seasoning
    Kari Patha
    Thur Dal-1/2 cup(100Gms. approx.)
    Tamarind-A small lemon size
    Socked Chenna(or ground nut)-A hand full
    Mustard seeds-1/2 spoon
    Powdered Fenugreek-1/2 spoon
    Turmeric powder-1/2 spoon

    For this kootu we have to cut many vegetables in big pieces.

    As I told you you can use many vegetables for this kootu at a time, and

    generaly we will add 7,9 veg. for this kootu. You have to place all the cut

    vegetables with dal (Thur dal only) in the cooker with tamarind in a separate

    cup with water. All the other ingredients are same as above and the

    preparation is also same as above. The only difference for "Sambar" and

    "Kootu" is, Sambar is very watery and the kootu is some what 'thick'. Some

    times by mistake we may pour more tamarind water or more water in dal the

    kootu may contain more water. To make the kootu thick you do one thing.

    Take a small cup and put 1 or 2 spoons of 'Besan' i.e. Channa flour in it and

    add some water in it and make it as a paste. Make the gas simmer and add the

    paste to the boiling kootu and stir it continuously. The Channa flour will cook

    in the excess water and it will make the kootu thicker. If you delay starring

    Channa flour will turn to 'lumps' and it will spoil the kootu. So be careful

    while pouring the flour mixture in the kootu.

    Remove from fire and serve with hot rice and ghee.

    Note : You can also use Puli (Tamarind) Paste in replacent for Tamarind / Tamarind Water specified in this recipe. To know how to make Puli Paste, click here.
    <HR align=center width="100%" color=white noShade SIZE=1>
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    Last edited: Feb 28, 2007
  10. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Bitter Gourd Pittali.

    This is also almost like pulli kootu.

    But we have to prepare it in a separate way.

    So generally Bitter gourd pittali is a special dish for us.

    After cutting the bitter gourd put some salt in that and mix it with the veg.

    well and keep it aside for 15 to 30 minutes. During this time you make other

    preparations for the kootu. Put a hand full of chenna and ground nut in water.

    Put the kadai and fry the Shredder Coconut in that and fry it till reddish in

    color. Keep aside. Now remove the water from the bitter gourd and Suzie them

    well. Keep the bittergourd, dal, soked ground nut and chenna dal together in

    the cooker. And tamarind in a separate cup with water. After this you can make

    the 'pittali' as same as pulli kootu. After finishing the 'pittali' add the fried

    coconut in it and mix well. That is all. Now the delicious Bitter Gourd Pittali is

    ready.

    You can make 'Raithas' as side dish for this. Added to

    this you can make 'Tomato Rasam' also with this. Generally we prepare 'kootu

    Rasam' or 'kootu thuvail' for a meal.

    Note : You can also use Puli (Tamarind) Paste in replacent for Tamarind / Tamarind Water specified in this recipe. To know how to make Puli Paste, click here.
    <HR align=center width="100%" color=white noShade SIZE=1>
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