Chepala Pulusu/Fish Fry
Friday, June 21, 2013
Tuesday, September 6, 2011
Lentil Soup or Ulava Charu or Lentil Rasam
To make rasam powder
1 tsp cumin seeds
1 tsp coriander seeds
1/2 tsp black pepper
1 tsp urad daal
1 tsp chana daal
2 red dry chillies
Dry roast all ingredients for rasam powder and grind into powder using coffee blender. Keep aside.
1 cup lentils (ulavalu/horse gram)
6 cups water (more if necessary)
1 1/2 tsp salt
1 1/2 tsp tamarind paste
1/4 tsp turmeric
Seasoning:
1 tsp mustard seeds
4 or 5 curry leaves
1/2 tsp cumin seeds
2 tbsp oil
1 tsp urad daal
2 dry red chillies
3 cloves garlic (crushed)
Boil lentils in water with turmeric until lentils are cooked. Add more water if necessary. Let cool. Blend lentils into paste using a spatula or if you are using a blender make sure paste does not become too fine. Fry all seasoning ingredients except garlic in oil until mustard cracks. Add garlic after mustard cracks. Add the seasoning mix to lentil paste. Mix well. Add salt, tamarind paste and 1 tbsp rasam powder and mix thoroughly and let this liquid boil. Turn it off after boiling point.
1 tsp cumin seeds
1 tsp coriander seeds
1/2 tsp black pepper
1 tsp urad daal
1 tsp chana daal
2 red dry chillies
Dry roast all ingredients for rasam powder and grind into powder using coffee blender. Keep aside.
1 cup lentils (ulavalu/horse gram)
6 cups water (more if necessary)
1 1/2 tsp salt
1 1/2 tsp tamarind paste
1/4 tsp turmeric
Seasoning:
1 tsp mustard seeds
4 or 5 curry leaves
1/2 tsp cumin seeds
2 tbsp oil
1 tsp urad daal
2 dry red chillies
3 cloves garlic (crushed)
Boil lentils in water with turmeric until lentils are cooked. Add more water if necessary. Let cool. Blend lentils into paste using a spatula or if you are using a blender make sure paste does not become too fine. Fry all seasoning ingredients except garlic in oil until mustard cracks. Add garlic after mustard cracks. Add the seasoning mix to lentil paste. Mix well. Add salt, tamarind paste and 1 tbsp rasam powder and mix thoroughly and let this liquid boil. Turn it off after boiling point.
Garam Masala Powder
6 Coriander seeds
10 cardamoms
2 tsps whole black peppers
3 tsps cumin seed
3 or 4 one " sticks of cinnamon
14 cloves
Grind all ingredients to smooth powder.
10 cardamoms
2 tsps whole black peppers
3 tsps cumin seed
3 or 4 one " sticks of cinnamon
14 cloves
Grind all ingredients to smooth powder.
Samosa
For Stuffing:
4 potatoes
1 cup peas
2 big onions
1 green chilly
1/2 tsp salt
1 tsp amchoor powder (mango powder)
1 pinch turmeric
1 " ginger
1/2 tsp garam masala powder (check for recipe in powders category)
Oil for frying
Seasoning:
1 tsp mustard
1 tsp urad daal
For samosa wraps:
You could buy ready made samosa wraps in Indian grocery stores but you could also make home made wrappers.
2 Cups all purpose flour
1 pinch salt
3/4 cup water
Mix above ingredients to make thick dough like you make for poori. Keep aside for 1 hr.
Cook potatoes in water, peel skin off and smash them. In a pan add oil and seasoning ingredients. When mustard cracks add onions and chillies. When onions turn brown add peas and rest of the ingredients. Mix well. Add smashed potatoes. Stir well and keep aside.
Make small ball out of all purpose flour mixture. Using a rolling pin press the ball to make circle with a dimes width. Cut the circle to half. Put a spoon full of stuffing in the center of half circle. Fold wrap to make a triangle shape and close the edges pressing hard. You could use wet hands for closing the edges. Like this repeat procedure to make as many samosa's as you make with the dough. Deep fry one at a time in oil until golden brown.
4 potatoes
1 cup peas
2 big onions
1 green chilly
1/2 tsp salt
1 tsp amchoor powder (mango powder)
1 pinch turmeric
1 " ginger
1/2 tsp garam masala powder (check for recipe in powders category)
Oil for frying
Seasoning:
1 tsp mustard
1 tsp urad daal
For samosa wraps:
You could buy ready made samosa wraps in Indian grocery stores but you could also make home made wrappers.
2 Cups all purpose flour
1 pinch salt
3/4 cup water
Mix above ingredients to make thick dough like you make for poori. Keep aside for 1 hr.
Cook potatoes in water, peel skin off and smash them. In a pan add oil and seasoning ingredients. When mustard cracks add onions and chillies. When onions turn brown add peas and rest of the ingredients. Mix well. Add smashed potatoes. Stir well and keep aside.
Make small ball out of all purpose flour mixture. Using a rolling pin press the ball to make circle with a dimes width. Cut the circle to half. Put a spoon full of stuffing in the center of half circle. Fold wrap to make a triangle shape and close the edges pressing hard. You could use wet hands for closing the edges. Like this repeat procedure to make as many samosa's as you make with the dough. Deep fry one at a time in oil until golden brown.
Ribbon Muruku
1 Cup gram flour (besan)
2 cup rice flour
1/2 stick butter
1 tsp cumin powder
1 " ginger
4 green chillies
1 1/2 tsp salt
1 1/2 cup water
Blend ginger and green chillies with water and squeeze out juice. Repeat this procedure until squeeze all the juice and then throw out pulp. Mix cumin powder salt and flours and knead with butter. Add ginger and chilli juice and water. Make dough. Prepare chakkli and press with slit to shape ribbon muruku. Fill with dough and press into hot oil skillet until golden brown. Drain and remove. Cool and store in air tight container.
2 cup rice flour
1/2 stick butter
1 tsp cumin powder
1 " ginger
4 green chillies
1 1/2 tsp salt
1 1/2 cup water
Blend ginger and green chillies with water and squeeze out juice. Repeat this procedure until squeeze all the juice and then throw out pulp. Mix cumin powder salt and flours and knead with butter. Add ginger and chilli juice and water. Make dough. Prepare chakkli and press with slit to shape ribbon muruku. Fill with dough and press into hot oil skillet until golden brown. Drain and remove. Cool and store in air tight container.
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