Pappu Charu/Pappu Pulusu

 

 Ingredients

1.Toor dhal - 1 1/2cup

2.Shallots -30

3.Okra/Ladies finger -6

4.Tomato - 2

5.Yellow cucumber/Dosakaya - 1

6.Carrot - 2

7.Thick Tamarind Juice - 1/4cup

8.Turmeric powder - 1/2tsp

9.Salt- to taste

10.Chilli Powder - 1tsp

For Seasoning

1.Oil- 1tsp

2.Ghee- 1tsp

3.Mustard seeds - 1/4tsp

4.Jeera -1/4tsp

5.Red chilli -1

6.Hing - pinch

7.Curry leaves -few 

Method

1.Pressure cook toor dhal  until it becomes mushy.Let it cool down and grind into smooth paste.

2.Cut the vegetables in length wise and keep separately.

3.Boil vegetables except shallots in  tamarind juice and in 3cups water.Add turmeric powder,salt,chilli powder and cook till the vegetables are half way done.

4.Add toor dhal and  mix well.Adjust salt. Cook for 3-4mts in medium flame.

5.Add shallots and cook till the vegetables gets completely cooked.

6.In the pan heat oil and ghee.Add seasoning in the above mention order under seasoning section and mix well. with pappu charu.

7.Serve hot with rice and some fry item as a side dish.

OUR MEAL BENDAKAYA FRY,GONGURA PACHADI,PAPPU CHARU/PAPPU PULUSU

BhelPuri Chat

Ingredients

1.Puffed rice - 4cups

2.Sev - 1cup

3.Roasted Peanuts - 1/3cup

4.Papdi - 15

5.Onions- 1/4cup(minced)

6.Coriander leaves - for garnishing

7.Tomato - 1(finely chopped )

8.Chilli powder - 1/2tsp

9.Chat Powder - 1/2tsp

10.Salt  - as per your taste

11.Green chutney - 1 1/2tbsp

12.Sweet chutney/Kajur imli chutney - 2tbsp

Method

1.In a deep bowl add 2tbsp sweet chutney,1tbsp green chutney,onions,tomatoes,puffed rice,sev,papdi,chilli powder,salt chat powder peanuts and mix gently till the green chutney and sweet chutney coats very well to the puffed rice.Garnish coriander leaves and some sev on top of it.

SWEET CHUTNEY/KAJUR IMLI CHUTNEY

Ingredients

1.Dates - 12-15

2.Seed less tamarind pulp - small lemon size

3.Jaggery - 3/4cup

4.Coriander powder - 1/2tsp

5.Salt- to taste

6.Jeera powder - 1/2tsp

7.Chilli powder - 3/4tsp

Method

1.Pressure cook dates,tamarind pulp with little water until smooth.

2.Remove the lid once the pressure released.Remove fiber from the tamarind pulp and grind dates,tamarind pulp into smooth paste.If necessary add water while grinding.

3.Transfer this contents into deep bottom vessel.Add 2-3 cups water,jaggery,jeera powder,coriander powder,chilli powder and salt. Let it boil in medium flame till the chutney gets thick.

Papdi For Chats

Ingredients

1.All purpose flour - 2cups
2.Ajwain seeds - 1/2tsp
3.Salt - as per taste
4.Oil - 2tbsp
5.Oil - for deep frying

Method

1.In a bowl add all purpose flour,salt,ajwain seeds,oil and mix well with out any lumps.To this add water and make into smooth dough.Keep this aside for 10-15mts.
2.Heat oil in a deep frying pan.
3.After 10mts knead the dough for 2mts and roll into big chapati.Cut into round shape with cookie cutter and keep this aside.
4.Once the oil is ready to fry,drop these papdi into oil and fry till nice golden brown color.Keep this aside and repeat the same with rest of them.

Green chutney/Hari Chutney

 Ingredients

1.Coriander leaves - 3cups(discard stems)

2.Mint leaves - 1cup

3.Jeera Powder - 1/2tsp

4.Green chillies - 4

5.Sugar - 1tsp

Method

Mix all the above ingredients and grind into smooth consistency.

Back Yard Vegetables

                RIDGE GOURD ON THE CREEPER

                                          CLUSTER BEANS

                     CLUSTER BEANS ON THE PLANT

                  CLUSTER BEANS FROM MY BACK YARD

SNAKE GOURD AND BOTTLE GOURD ON THE CREEPER

                YELLOW CUCUMBER ON THE CREEPER

             SNAKE GOURD AND RIDGE GOURD CREEPER

                                 GREEN CHILLY PLANTS

                                         GREEN CHILLIES

                     YELLOW CUCUMBER AND RIDGE GOURD

                                OKRA/LADIES FINGER

Sev for chats

Ingredients

1.Besan flour - 2cups

2.Rice flour - 1/2cup

3.Salt - to taste

4.Chilli powder - 1/4tsp

5.Oil - for deep frying

6.Oil - 2tbsp

Method

1.In a bowl mix all the flours except oil for deep frying.Add water as needed and make into soft,smooth dough with out any lumps.

2.Heat oil in for deep frying.

3.Place the dough into sev press and carefully press into oil.Fry in the oil till it turns crispy.

Note

I do not have very fine sev plate.I use the one that had very small holes.

Capsicum chutney

Ingredients

1.Green capsicum - 2(cut into pieces)

2.Green chillies - 6

3.Jeera- 1tsp

4.Coriander seeds - 2tsp

5.Salt- to taste

6.Tamarind paste - 1tsp

7.Urad dhal  - 1tbsp

8.Chana dhal - 11/2tbsp

9.Methi seeds - pinch

10.Garlic - minced 1tsp
11. sesame seeds - 1tsp
12.Peanuts - 1tbs[

1.Oil - 1tbsp

 For seasoning

1.Oil - 1/2tsp

2.Urad dhal - 1/4tsp

3.Jeera - 1/4tsp

4.Mustard seeds - 1/4tsp

5.Curry leaves - Few

6.Hing - pinch

Method

1.Heat oil in a wide bottom pan.Saute green chillies in oil on medium flame.Keep this aside.Add the medium size capsicum pieces to the remaining oil and saute for 3-4mts in medium hi flame with out covering lid.Stir in between to avoid any burning.Once the capsicum gets slightly cooked add salt,garlic and transfer into another bowl.Let it cool.

2.In the mean time dry roast chana dhal,urad dhal,jeera,coriander seeds,sesame seeds,peanuts and make into slightly coarse powder.Add the sauteed capsicum pieces mixture and grind till you get desired texture.
3.Heat oil in pan.Add mustard seeds,once it starts dancing add jeers,urad dhal,curry leaves and mix with chutney.

3.Serve with hot rice.

Beans Carrot Fry

Ingredients

1.Parboiled beans - 3cups

2.Carrots - 1cup(peel and chop into small pieces)

3.Turmeric Powder - 1/4tsp

4.Salt- to taste

5.Red chilli powder -1tsp

6.Coriander powder - 1/4tsp

7.Sambar Powder - 1/2tsp

8.Dry Coconut- 1tbsp(grated)

For Seasoning

1.Oil - 3tbsp

2,Mustard seeds - 1/4tsp

3.Jeera - 1/4tsp

4.Channa dhal - 1/2tsp

5.Dry red chilli - 1

6.Curry leaves - 5

Method

1.Heat oil in a pan.Add mustard seeds,once it starts spluttering add channa dhal,jeers,red chilli,and curry leaves.

2.Add par boiled beans,carrot,turmric powder,salt and fry for 3-4mts.

3.Add coriander powder,sambar powder,chilli powder and fry for 3-4mts.

4.Finally sprinkle dry coconut(grated) and fry for a minute and turn off the flame.

5.Serve with rice as a side dish.