PESARATTU WITH SHENGA CHUTNEY

Pesarattu is a breakfast variety from Andhra Pradesh. I tasted authentic onion pesarattu and groundnut chutney when I was in Andhra many many years ago.
It is a very tasty and nutritious breakfast and very easy to prepare too.

PESARATTU

INGREDIENTS

1 cup green gram/whole moong
1/4 cup sooji/semolina/rawa
2tsp rice flour
1 onion
2-3 green chilies
1 tsp jeera/cumin
a pinch of haldi/ turmeric
salt to taste

In the original dish, a few tbsp rice is used but I replaced it with  /semolina to avoid the rice.

METHOD
Soak the moong overnight. In the morning , grind it to a paste along with onion and green chilies.
Mix all the other ingredients and form a batter of dropping consistency.

Heat a tawa and spread  a ladle of the batter on the tawa. (You can sprinkle very finely chopped onions and press with the spatula to get onion pesarattu) Add a tsp of oil on the sides and after some time flip it on the other side.

Cook on medium to slow flame to get crispy pesarattu.
Serve with groundnut chutney.

                                             


  GROUNDNUT CHUTNEY

INGREDIENTS
1 cup roasted groundnuts
3-4 green chilies chopped
1 small onion chopped
2-3 cloves garlic chopped
1/4 tsp jeera/cumin
1 1/2 tsp tamarind paste
salt to taste

METHOD
Remove the skin of the groundnuts after roasting. Mix all the ingredients and grind to a fine paste. Temper with mustard and curry leaves.

PESARATTU WITH SHENGA CHUTNEY

Pesarattu is a breakfast variety from Andhra Pradesh. .Made from whole green gram , it is rich in protein and fibre.
It is a very tasty and nutritious breakfast and very easy to prepare too.

PESARATTU

INGREDIENTS

1 cup green gram/whole moong
1/4 cup sooji/semolina/rawa
2tsp rice flour
1 onion
2-3 green chilies
1 tsp jeera/cumin
a pinch of haldi/ turmeric
salt to taste

In the original dish, a few tbsp rice is used but I replaced it with  /semolina to avoid the rice.

METHOD
Soak the moong/whole greengram overnight. In the morning , grind it to a paste along with onion and green chilies. add a teaspoon of jeera/cumin , apinch of turmeric and salt to taste.
Mix all the other ingredients and form a batter of dropping consistency.

Heat a tawa and spread  a ladle of the batter on the tawa. (You can sprinkle very finely chopped onions and press with the spatula to get onion pesarattu) Add a tsp of oil on the sides and after some time flip it on the other side.

Cook on medium to slow flame to get crispy pesarattu.
Serve with groundnut chutney.

                                             


  GROUNDNUT CHUTNEY

INGREDIENTS
1 cup roasted groundnuts
3-4 green chilies chopped
1 small onion chopped
2-3 cloves garlic chopped
1/4 tsp jeera/cumin
1 1/2 tsp tamarind paste
salt to taste

METHOD
Remove the skin of the groundnuts after roasting. Mix all the ingredients and grind to a fine paste. Temper with mustard and curry leaves.

PESARATTU WITH SHENGA CHUTNEY

Pesarattu is a breakfast variety from Andhra Pradesh. I tasted authentic onion pesarattu and groundnut chutney when I was in Andhra many many years ago.
It is a very tasty and nutritious breakfast and very easy to prepare too.

PESARATTU

INGREDIENTS

1 cup green gram/whole moong
1/4 cup sooji/semolina/rawa
2tsp rice flour
1 onion
2-3 green chilies
1 tsp jeera/cumin
a pinch of haldi/ turmeric
salt to taste

In the original dish, a few tbsp rice is used but I replaced it with  /semolina to avoid the rice.

METHOD
Soak the moong overnight. In the morning , grind it to a paste along with onion and green chilies.
Mix all the other ingredients and form a batter of dropping consistency.

Heat a tawa and spread  a ladle of the batter on the tawa. (You can sprinkle very finely chopped onions and press with the spatula to get onion pesarattu) Add a tsp of oil on the sides and after some time flip it on the other side.

Cook on medium to slow flame to get crispy pesarattu.
Serve with groundnut chutney.

                                             


  GROUNDNUT CHUTNEY

INGREDIENTS
1 cup roasted groundnuts
3-4 green chilies chopped
1 small onion chopped
2-3 cloves garlic chopped
1/4 tsp jeera/cumin
1 1/2 tsp tamarind paste
salt to taste

METHOD
Remove the skin of the groundnuts after roasting. Mix all the ingredients and grind to a fine paste. Temper with mustard and curry leaves.

SWEET PONGAL

WISHING ALL MY READERS A VERY HAPPY PONGAL !!!!

Kolams drawn in front of the house on PONGAL festival.

I would like to share this link which gives a complete description of the festival.
http://www.pongalfestival.org/


 Sweet pongal is a sweet dish prepared on PONGAL festival. 
Pongal is  the harvest festival celebrated in India.

INGREDIENTS

1 cup rice
1 cup green gram dal/moong dal
1 cup fresh grated coconut
2 cups gur/jaggery
1/2 cup ghee
cashewnuts and raisins
cardamom powder

METHOD

• Heat 2 tbsp of ghee and roast the dal to a golden brown colour. 
• Add the rice. Mix well.
  
• 
  
• Add about 5 cups of water and pressure till the rice becomes soft.
  
• Heat 1 sp of ghee and add the dry fruits.
• Add the rice dal mixture, grated coconut , jaggery and ghee.
  
• Keep mixing on a medium flame till it forms a semi solid mass.
  
• Sprinkle cardamom powder and mix well.
• Serve hot.

  

  ENJOY HOT SWEET PONGAL

HESARUBELE PAYASA/ MOONGDAL KHEER

INGREDIENTS
1 cup moong dal(split green gram)
1 tbsp ghee( clarified butter)
1 1/2 cups milk
1 cup water
sugar 8-10 tbsp or as per your requirement
cashew nuts and raisins
cardamom powder for flavour

PREPARATION

• Wash the green gram dal and completely drain out the water.
• Heat ghee in a thick bottomed pan and roast the dal till it turns to a golden brown colour
• Add milk and water and cook the dal till it becomes soft.
• Add sugar and mix well and bring to a boil.
• Add milk if required.
• Fry the cashewnuts and then the raisins in a tsp of ghee and add to the kheer.
• Add cardamom powder and serve.

SEEME BADANE TOVE

Seeme Badanekayi is also known as Chow Chow.  It is known as CHOYOTE SQUASH in English.
I use it frequently for making pallya , tove and majjige huli.
Here I am sharing the recipe for making tovve.
Tovve is a lentil curry  with or without vegetables.
It has no spices and requires a simple tempering.
It is a good side dish for rotis.

INGREDIENTS
1 medium sized chow chow/choyote squash
Peel the skin, remove the seed and then chop into small cubes.
1/4 cup moong dal/green gram dal
2-3 green chilies
1 small tomato
1/2 tsp mustard
1/4 tsp jeera/cumin
1/4 tsp haldi/ turmeric powder
a pinch of hing/asafoetida
a sprig of curry leaves
salt to taste.

METHOD
Heat 2tsp of oil. 

Add mustard, jeera hing, curry leaves and chopped green chilies. 

Add the washed daal and stir for a min. 

Add the chopped vegetable, tomato, haldi and salt. 

Add a cup of water and pressure cook till the lentils/dal become soft. 

The dal should not get overcooked and form a paste!

Garnish with chopped coriander leaves.

Can be served with rice or  rotis.

Other vegetables like ridge gourd, snake gourd  or cucumber can be used in this recipe.
If you are not using a pressure cooker, boil the dal and vegetables separately and then temper them and boil.

KOSAMBRI / SALADS

Kosambri is a part of the menu in a traditional Karnataka meal. These  salads are very nutritious and very easy to make.
ENJOY THESE  VARIOUS TYPES OF KOSAMBRI!!!

                                      CHANA DAL KOSAMBRI / LENTIL SALAD


Soak the chana dal  (split bengal gram)for 3-4 hrs.   Wash well and remove the water completely.
In a tsp of oil temper with mustard, hing(asafoetida), finely chopped green chili(about 1/2 or 1 green chili is enough),  curry leaves. Add salt and mix well. Then add a few spoons of freshly grated coconut and finely chopped coriander leaves. 

This article about chana dal interested me and hence I am sharing it here.

http://www.mendosa.com/chanadal.html

                                      MOONG DAL KOSAMBRI/GREEN GRAM SALAD

Soak moong dal (split green gram) and follow the same procedure as above.

VARIATION :    To this salad you can add grated cucumber or grated carrot also.

CHANA DAL AND MOONG DAL KOSAMBRI

                                   CARROT KOSAMBRI/ CARROT SALAD

Grate carrot and follow the same procedure as above. Add a pinch of sugar for extra taste.

LIME JUICE IS OPTIONAL. YOU CAN ADD IT AS PER YOUR TASTE TO ALL THE SALADS.