Kaayi Regi palla pachadi/Raw ber chutney

Author : Pratnee      Blog : Food for art, heart and thought!      Date : 11/19/2012 7:05:00 AM

'Regi pandu is called ber in hindi, elachi hannu in Kannada, ilanthai pazham in Tamil and Indian jujube or Indian plum/dates in English. A seasonal fruit hits the markets around mid October and is available until early march. We have already posted a chutney recipe with the ripe fruits: regi palla pachadi. We now use the semi-ripe fruit referred to as doraga unde regipandu in Telugu. Therefore, for this recipe, we need fruits that are not very raw and not too ripe. They have to be (...)'

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Apple obbattu/Apple puran poli/Apple bobbatu

Author : Pratnee      Blog : Food for art, heart and thought!      Date : 11/12/2012 12:02:00 PM

'We wish you and your family a great and de’light’ful Diwali. Beginning this Diwali, Thrillingtreats is available on Flickr and Youtube too. Puran poli or obbattu, bobattu, hollige is a popular Indian sweet. We have given it an apple touch this Deepavali. Here’s how: To watch how the apple obbattu is made please click here.   Preparation time: 45 mins to 1 hour Ingredients: Apples 2 Bengal gram (Chana dal/Senagabedalu) 1 cup All purpose flour (maida) 11/2 cup Ghee 1 tbsp Refine(...)'

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Coconut Dal/Kobbari pappu

Author : Pratnee      Blog : Food for art, heart and thought!      Date : 11/7/2012 3:35:00 PM

'  Fresh coconut is a favorite of most South Indians. Neeharika in particular can have any number of them. She in fact visits temples only for the half piece of coconut or kobbari chippa as it is called in Telugu. Coconut dal is made more during festivals at home, thanks to the number of coconuts we break for the puja/vrath etc. and then keep wondering what to with so much of coconut. Coconut dal is not just about coconuts but is also very good for digestion and highly nut(...)'

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Pullatlu

Author : Pratnee      Blog : Food for art, heart and thought!      Date : 10/31/2012 3:54:00 PM

'Its Atla tadde or the Telugu version of Karva chauth today. Wonder how many of us really have the opportunity to pray peacefully thanks to Sandy and Nilam. We however just need a reason to celebrate dosas. So, here’s wishing all the girls a great attla taddi. Pullatlu translating to tangy dosas is another of the typically Andhra recipes. Tangy, fluffy and crispy, this is a must try dosai any day. Ingredients: Sour yoghurt/curds (pullati perugu) 1 cup All purpose flour (maida) 1 cu(...)'

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Palli Ulli pachadi/Groundnut and Onion chutney

Author : Pratnee      Blog : Food for art, heart and thought!      Date : 10/29/2012 8:14:00 AM

'Peanuts and onion, the combo itself sounds so crackling. The chutney too is. Ideal for dosas, here’s the recipe: Preparation time: 15-20 mins Serves: 2 Ingredients: Groundnuts (palli/moongphali) 1 cup Onion (ullipaya)1 Green chillies 2 Cumin seeds (jeelakarra/jeera) 1 tsp Chopped coriander ½ cup Refined cooking oil 2 tbsp Black gram 1tsp Mustard seeds 1 tsp Red chillies 2 Curry leaves 4-5 Pinch of asafoetida Salt to taste Method: Roast the peanuts and set aside to cool. Chop the oni(...)'

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Otthu Shaavige payasa/Rice sevai kheer

Author : Pratnee      Blog : Food for art, heart and thought!      Date : 10/24/2012 9:52:00 AM

'A very happy Dussera to all of you. Let this Dussera bring you lots of happiness and prosperity. We have written about ottu shaavige or rice sevai previously. Payasam or kheer is a simple sweet with this sevai and a quick one with a a traditional feel, ideal for a festival and perfect for this Dusshera. Also with eid-Al adha round the corner, shaavige payasa is a superb alternative for sheer kurma. Preparation time: 10-15 mins Ingredients: Rice sevai 1 cupMilk (Paalu) 1 cupSuga(...)'

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Kadalai sundal/Chickpea salad

Author : Pratnee      Blog : Food for art, heart and thought!      Date : 10/22/2012 3:53:00 PM

'The most important days of Dussera are here and the festivities are on in full swing at home as well. With the dolls and friends dropping in to have a look, the days are just more fun. Some yummy sundal completes all the fun. Preparation time: 10-15 mins Serves: 2 Ingredients: Chickpeas (kabuli channa/ senagalu) 1 cup (100 gms) Green chillies 2 Cumin seeds 2 tsp Chopped coriander 1/8th cup Fresh and grated coconut 1/8th cup Fresh and grated mango 1/4th cup Refined cooking oil 1 tbsp(...)'

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Chintapandu pulihara and pulihara pulusu/Andhra Tamarind rice

Author : Pratnee      Blog : Food for art, heart and thought!      Date : 10/20/2012 9:27:00 AM

'With Navratri on, work has just tripled. We already have the Bengaluru version of puliyogre paste and puliyogre posted; this one is the Telugu version. Pulihara is a blessing in disguise especially during the festival season. With the dolls up this time as well, the pulihara paste or pulihara pulusu as it is referred to in Telugu came in as a savior, both on time and work.   Thank you Bamma garu for this solution. Pulihara pulusu/Tamarind rice paste Tamarind (chinta pan(...)'

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Beans sambar/Beans pulusu/Beans huli

Author : Pratnee      Blog : Food for art, heart and thought!      Date : 10/15/2012 8:50:00 AM

'Another of our regular sambar recipes, this one is high on nutrition content. Preparation time: 20-25 mins Serves: 2 Ingredients: French beans 1/4th kilo Pigeon peas (Kandipappu/toor dal) 1 cup Sambar powder 1 tbsp Ghee 1 tbsp Mustard seeds 1tsp Curry leaves 4-5 Sambar chillies 2 Tamarind 1 blob Pinch of asafoetida Salt to taste Method: Wash and cut the French beans, pluck off the fibrous strings on each side and cut to half a finger length pieces. Add around a cup of water, cover(...)'

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Kakarakaya vepudu/Bitter gourd fry/Karela fry

Author : Pratnee      Blog : Food for art, heart and thought!      Date : 10/10/2012 2:33:00 PM

'Bitter gourd is a personal favorite but not really sought for at home. Bitter gourd fry however has changed the scenario. It is the most welcome curry on any day. Preparation time: 10-15 mins Serves: 2 Ingredients: Bitter gourds (karela/kakarakaya) 2 Refined cooking oil 1 cup Red chilli powder to taste Salt to taste Method: Heat oil in a kadai/pan (bandli/mookudu). Wash wipe and chop the bitter gourd into thin circles. The thinner the circles the crisper the fries. Fry the circles(...)'

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Aloo bajji/Potato fritters

Author : Pratnee      Blog : Food for art, heart and thought!      Date : 10/3/2012 6:09:00 AM

'It’s getting cooler and the evenings have really been breezy and pleasant here in Dubai. What better time for some hot and crispy bajjis. And aloo bajjis, well they are universal favorites. Preparation time: 10-15 mins Serves: 2 Ingredients: Potatoes (aloo) 2 Gram flour (besan/senagapindi) 1 cup Cumin powder (jeera powder/jeelakarra podi) 1tsp Red chilli powder/paste 1 tsp Refined cooking oil 1 cup Salt to taste Method: Peel and slice the potatoes into thin circles. Heat oil in a (...)'

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Ratatouille and Pici Pasta

Author : Pratnee      Blog : Food for art, heart and thought!      Date : 9/26/2012 1:02:00 PM

'Thought shifting to Boston would have American influences on a person, but Neeharika seems to be inspired the Italian way. So here’s presenting our latest pasta adventure: Serves: 2 Ingredients: Olive oil ½ cup  Onion diced 1 Bell peppers 2 Egg plants peeled cut in 1/4 inch think sleeves , sweated and cut into 1/2 inch cubes 2 Zucchini 4 Tomatoes 2 Sugar 1 tbsp Chopped rosemary 1tbsp Fresh thyme 1 tbsp Salt to taste Pepper to taste Pici pasta 1 cup Chopped parsley 2 t(...)'

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Aratikaya kura/Raw banana curry

Author : Pratnee      Blog : Food for art, heart and thought!      Date : 9/24/2012 7:16:00 AM

'Another of the daily curries, soft and bland raw banana curry is a yummy yet simple one. Preparation time: 15-20 mins Serves: 2 Ingredients: Raw bananas (aratikaya) 2 Refined cooking oil 1 tbsp Red chillies 2 Mustard seeds (aavalu/rai) 1 tsp Cumin seeds (jeelakarra/jeera) 1 tsp Pinch of turmeric (pasupu/haldi) Pinch of asafoetida (inguva/hing) Salt to taste Fresh and chopped coriander for garnish Fresh and grated coconut for garnish    Method: Wash and peel the r(...)'

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Undrallu and Devudi Undrallu

Author : Pratnee      Blog : Food for art, heart and thought!      Date : 9/18/2012 4:25:00 PM

'A very Happy Ganesh Chaturthi. It is that time of the year when not just at home but every street is decked up to celebrate. And thanks to globalization, Dubai too looks colorful. Undrallu are a special Naivedyam or Prasad made for Ganesh Chtaurthi, and of course list on Ganapati bappa’s favorites. Thank you Radhika Kandala for the recipes. Undrallu Preparation time: 30-45 mins Ingredients: Raw Rice (chawal/biyyam) 1 cup Bengal gram (chanadal/senaga bedalu) 1/4th cup Cumin seeds (...)'

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Cherry gojju

Author : Pratnee      Blog : Food for art, heart and thought!      Date : 9/16/2012 11:28:00 AM

'The Del Monte cherries tin Amma bought had a few leftover and this is what she created. Though the quantity seemed just a cup finally, it sufficed 2 people as a supplement for 2 phulkas or Indian bread and a cup of curd rice. Here is another recipe from mom for the Del Monte recipe carnival being hosted at indiblogger. Preparation time: 10-15 mins Serves: 2 Ingredients: Del Monte red cherries 3/4th tin Del Monte olive oil 2-3 tsps Red chillies 2 Fenugreek seeds (methi seeds/menthulu(...)'

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Tomato pappu/ Tomato dal

Author : Pratnee      Blog : Food for art, heart and thought!      Date : 9/14/2012 4:20:00 AM

'This is a popular, favorite and regarded the best at home. It is what Pavan loves (of course, takes second place in his heart) and is cooked daily at home. So on any day you come home, you will at least find Tomato pappu or dal. Preparation time: 20-25 mins Serves: 2 Ingredients: Pigeon peas (toor dal/ kandipappu) 1 cup Tomatoes 2 Onion 1 Green chillies 2 Ginger 1/4th inch Refined cooking oil 1 tbsp Mustard seeds 1 tsp Cumin seeds 1 tsp Black gram 1 tsp Curry leaves 4-5 Fresh and ch(...)'

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Pineapple Del Monte

Author : Pratnee      Blog : Food for art, heart and thought!      Date : 9/10/2012 9:51:00 AM

'Mom decided to participate in the Del Monte Blogger Recipe Carnival on indiblogger and we provide her with a platform. So here is what mom cooked up with the various Del monte ingredients: Preparation time: 15-20 mins Serves: 4 Ingredients: Del Monte Pineapple tidbits can 1 Del Monte Red Cherries ½ cup Del Monte Corn can ½ cup Del Monte Tomato and Basil pasta sauce 1 cup Del Monte olive oil 5tsp Carom seeds (ajwain) 1 tsp Black cardamom (Bada elaichi) 1 Cinnamon stick (Dal chi(...)'

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Fenugreek Soup

Author : Pratnee      Blog : Food for art, heart and thought!      Date : 9/5/2012 8:57:00 PM

'The rains have been heavy in India while humidity has caught up four-fold here. What better than a hot bowl of soup, one that works as both an appetizer and insulator from upset stomachs, cold and other rain related health issues? Preparation time: 15-20 minutes Serves: 2 Ingredients: Fenugreek leaves (Methi leaves/ Menthinasoppu/menthe kura) 2 bunches Almonds (badam) 5-10 Milk ½ cup Pepper to taste Salt to taste  Method: Soak the almonds for around 10 minutes. Dry and grind to(...)'

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Gobi Parathas

Author : Pratnee      Blog : Food for art, heart and thought!      Date : 8/22/2012 8:24:00 AM

'Varun got engaged to Mrudula and that is the reason for a trip to India and the rather long break. Congratulations to both of them and welcome to the family Mrudula.Gobi parathas need no introduction. Another from the popular Paratha league, this one is made with cauliflower or phool gobi as it is referred to Hindi. Here is the detailed recipe: Preparation time: 30-45 mins Serves: 4 Ingredients: Wheat flour 1 cup (200gms) Cauliflower 1 Refined cooking oil 1 cup Garam masala 1tsp Red(...)'

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Capsicum Chutney

Author : Pratnee      Blog : Food for art, heart and thought!      Date : 8/3/2012 4:21:00 AM

'Andhrites are popular for spicy pickles and chutneys. Anything and everything can be pickled or turned into chutney. One such creation is the capsicum chutney. Another of the quick chutneys, this one is the show stealer whenever included in the menu. Preparation time: 15-20 mins Serves: 2  Ingredients: Large Capsicum 2 Mustard seeds (rai/aavalu) 1 tsp Red chillies (lal mirchi/endu mirchi) 6 Tamarind/tamarind paste 1 tsp Refined cooking oil 1 tbsp Black gram (Uraddal/uddipappu) (...)'

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