Erra Karam Masala Dosa
May 11th, 2007The ever versatile masala dosa in all its variations and myraid fillings is a meal by itself. Erra kaaram masala dosa is basically one of the incarnations of the masala dosa. A popular Andhra tiffin item, this dosa differs from the mysore masala dosa in terms of the filling. Mysore masala dosa is smeared with a red chilli-garlic chutney, served with some white butter and potato masala.
Erra kaaram aka ulli kaaram masala dosa uses a red chutney made from onion, garlic and red chillis (ulli kaaram), spiced roasted chickpeas podi which is liberally sprinkled followed by the potato masala, giving it a distinctive fiery flavor.
Pappulu Podi Recipe
Prep & Cooking: 3 mts
Cuisine: Andhra
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1/4 cup roasted split chickpeas/dalia/putnala pappu/bhuna chana
1/4 tsp cumin seeds
1 crushed garlic flake (optional)
2 dry red chillis (de-seeded)
1 tsp dry coconut pwd (optional)
salt to taste
1 Grind all the above ingredients to a fine powder and store in an air-tight container.
2 Serve with rice and ghee, sprinkle over idlis with a dollop of ghee or sprinkle some of this podi over stir fry dishes like beans/capsicum.
Erra Kaaram Recipe
Prep & Cooking: 6-8 mts
Cuisine: Andhra
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1 large onion, sliced
3 garlic flakes crushed
1 tsp tamarind paste
4 dry red chillis, de-seeded
1 tsp oil
salt to taste
1 Heat oil in a vessel. Add the onions, red chillis and garlic flakes and saute for 3 mts. Remove and cool.
2 Grind the sauteed mixture along with tamarind paste and salt to a fine paste.
Potato Masala Recipe
Prep & Cooking: 15 mts
Cuisine: Andhra
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2 boiled potatoes
1 onion, finely sliced
2 green chillis, slit length wise
1/4 tsp grated ginger
12-15 curry leaves
1/2 tsp mustard seeds
big pinch turmeric pwd
salt to taste
1 Heat oil in a vessel. Add the mustard seeds and let them pop. Add the curry leaves, green chillis, ginger and onions and saute for 2 mts. Add turmeric pwd.
2 Slightly mash the potatoes and add to the onions and saute further for another 2 mts. Add salt and sprinkle 2-3 tbsps of water. Cover and cook on low heat for a minute. Turn off heat.
How to prepare masala dosa batter
Pour a ladleful of dosa batter in the centre of the hot tava and spread the batter with the back of the ladle to form a thin circle. Drizzle oil along the edges of dosa and let it cook on medium heat for 2-3 mts. Now take a tbsp of the erra kaaram and spread with a spatula all over the open side of the dosa. Next spread a tsp of melted butter all over. Now sprinkle some of the pappulu podi all over the dosa and finally spread potato masala. Don’t flip the dosa. Just fold over and serve hot.
Note:
Potato masala is optional as the dosa tastes great with just erra kaaram and pappulu podi.
Thotakura Vepudu - Amaranth Leaves Stir-Fry
May 1st, 2007Greens hold a special place in my kitchen, though I have a tough time getting Nehal overcome his aversion to eating greens. What I usually do is camoflauge a greens stir fry dish with some grated cheese and tomato sauce and prepare a sandwich for him.:) Satish and I are fond of most greens and usually prepare them on a daily basis, especially in combination with tur dal (red gram lentil).
This summer the rythu bazaars in Vizag are loaded with fresh amaranth and red sorrel leaves (gongura). Each morning we wake up to the call of the vegetable vendor shouting “aakuralu” (green vegetables), selling fresh greens like coriander leaves, mint, red sorrel, spinach, amaranth and methi leaves.
Today, I’m sharing a simple stir fry of amaranth leaves. Its tastes great with white rice, we had it along with a lentil stew pappu pulusu and perugu (curd).
Thotakura Vepudu Recipe
Prep & Cooking: 30 mts
Serves: 3-4
Cuisine: Andhra
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6 big bunches fresh amaranth leaves (picked, discard thick stalks, use tender stalks)
1 big onion, finely chopped
1/2 tsp mustard seeds
1/2 tsp cumin seeds
4 dry red chillis de-seeded
5-6 garlic flakes, crushed
1 sprig curry leaves
2 green chilies, slit length wise
big pinch turmeric pwd
salt to taste
1/2 tbsp olive oil
1 Boil the amaranth leaves and tender stalks in just enough water (about a cup of water) for 10-12 mts, such that the water is almost absorbed.
2 Heat oil, add the mustard seeds and once they splutter, add the cumin seeds, garlic flakes, red chillis, curry leaves and green chillis and saute for half a minute.
3 Add the onions and saute till transparent. Add salt and turmeric pwd and saute further for a minute.
4 Add the boiled leaves and saute uncovered for 15-20 mts or till done. Serve hot with rice.
Note:
Use any left over water to prepare roti dough.
My entry to JFI-WBB - Green Leafy Vegetables hosted by creator of Jihva, the lovely Indira of Mahanandi.
Rava Idli - Groundnut Pachadi (Peanut Chutney)
April 26th, 2007Although idlis and dosas are the most popular South Indian breakfast items, there are some culinary gems like ravva idli that are nutritious yet filling. I read in a cooking magazine that the birth of ravva idli took place in the kitchen of the famous MTR Restaurant during Second World War when they faced shortage of rice (an essential ingredient to prepare idli). Either the sheer simplicity or ease with which one can prepare, can be eaten at any time of the day, the nutrition it has to offer or its flavor, makes it special.
Unlike idlis, where the batter needs to be fermented and need some preparation work, ravva idlis hardly need any preparation and can be made at the spur of the moment. Cream of wheat, popularly known as semolina/sooji is lightly roasted with a seasoning of mustards seeds, channa dal, green chillis and ginger and brought together with a mixture of curd, coconut and vegetables like carrots or peas. The resultant unfermented batter is a thick consistency unlike idli batter which is light and rises on fermentation. Let the batter sit covered for just under 30 minutes and its ready to be steamed. Vegetables like peas and carrots can be added along with cashewnuts to give more flavor.
This is one breakfast recipe I enjoy preparing time and again as a delicious anytime brunch/lunch/dinner option and also serves as a great lunch-box tiffin or evening snack for Nehal.
Rava Idli Recipe
Prep: 10 mts, sitting time: 30 mts, cooking: 10 mts
Makes: approx 12-14 idlis
Cuisine: Tamil Nadu
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1 cup sooji/cream of wheat/semolina/upma ravva
1/2 tsp mustard seeds
1 tbsp channa dal
1″ grated ginger
3 green chilies, finely chopped
5-6 curry leaves (optional)
big pinch soda (optional)
2 carrots, grated
2 tbsps fresh coriander leaves (optional)
2 tbsps grated fresh coconut
salt to taste
1 cup well beaten thick curd
1/4 cup water
2 tbsps roasted cashewnuts (optional)
1 tbsp ghee or oil
1 Heat ghee, add the mustard seeds and once they splutter, add the chana dal and saute till the dal turns golden brown. Add the green chillis, curry leaves and ginger.
2 Immediately add the ravva and on low to medium heat stir fry the rava constantly for 3 mts. Take off heat and cool.
3 Add grated carrot, coriander leaves, grated coconut, curd, water and salt and mix well. Let this sit for atleast half an hour.
4 Grease idli plates. Place a roasted cashewnut on each of the greased idli plates and pour the rava batter over the cashewnut. Don’t let the batter fill till the brim.
5 Steam the ravva idlis on medium flame for around 10 mts. Turn off heat and let it sit for 5 mts. Remove the rava idlis carefully with a spatula and serve hot with chutney of your choice.
Note:
You can add vegetables of your choice like peas, beans and capsicum. Soda bicarb can be replaced with eno salt.
Verusenaga pachadi or peanut chutney happens to be one of my favorites and a regular at home. Today’s version calls for onion, garlic and dry red chillis to be sauteed before ground with roasted peanuts and tamarind. Goes great with idlis and dosas.
Groundnut Chutney Recipe
Prep: 15 mts
Serves: 3-4 persons
Cuisine: South Indian
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1 cup roasted and peeled peanuts
1 small onion sliced
3 dry red chillis, de-seeded
small lemon sized tamarind (soaked in warm water for 10 mts)
3 garlic flakes, crushed
salt to taste
3/4 cup water
1 tsp oil
For poppu/tadka/seasoning:
1/2 mustard seeds
1/2 split black gram dal
8-10 curry leaves
1/2 tsp oil
1 Heat oil in a vessel, add the garlic and dry red chillis and stir fry for a few seconds. Add the sliced onions and saute further for 2-3 mts on medium heat. Turn of heat and cool.
2 Grind the roasted peanuts, tamarind, sauteed onions and garlic along with salt and half a cup of water.
3 Heat oil in a pan for seasoning. Once hot, add the mustard seeds and once they splutter, add the split gram dal and let it turn golden brown. Add the curry leaves and turn off heat. Pour over chutney and serve with idlis or dosas.
courtesy by...
SAGAR RESTUARANT
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Sagar Restaurant offers an extensive choice We provide 100% halal meat.of traditional Bangladeshi, Pakistani and Indian cuisine together with new mouthwatering recipes, but if you have a preferred dish that isn't on the menu, please don't hesitate to ask the management who will be more than happy to have our chef specially prepare it for you. |
Jamaica, New York 11432
PHONE: 718-298-5696
718-657-2855
718-213-4338(for catering only)
Web Site: www.sagarfood.com
