Phalli Pacchadi ( Groundnut Chutney )

>> Thursday, May 20, 2010


Ingredients:

Groundnuts - 1 cup
Chana dal - 1/4 cup
Tamarind - 1/2" ball
Curry leaves - a handful
Green chili - 2
Red chili (dry) - 1
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Ghee (clarified butter) - 1 tsp
Salt to taste.

Procedure:

  • Soak tamarind in a cup of hot water for 15 minutes. Remove seeds if present.
  • Add 1 tsp oil to a flat bottomed pan on medium heat.
  • Roast groundnuts, chana dal and curry leaves lightly (about 5 minutes).
  • Grind together roasted groundnuts, chana dal, curry leaves, tamarind, green chili, cumin seeds and salt to smooth chutney with little water.
  • Season with mustard seeds, couple of curry leaves and red chili in a spoonful of ghee.

It's ready to be served. Goes well with Idlis.


Tip: You can use 1 cup grated green mango or grated green apple in place of tamarind.

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Pancake Puffs

>> Monday, May 17, 2010


Ingredients:

Pancake Mix - 2 cups
Milk - 1 cup
Carrot - 1 large
Ginger - 1/2" piece
Cranberries - 1/2 cup
Salt - 1/4 tsp

Procedure:
  • Peel and grate carrot and ginger.
  • Mix grated carrot and ginger with rest of the ingredients.



  • Place a gunta pongadalu (pancake puff) skillet on medium to medium high heat.
  • Put a drop of oil in each of the moulds.


  • Pour a spoonful of pancake batter in each of the moulds.


  • Cover and cook for about 3 minutes. The batter will puff up into a round ball.


  • Turn them over and cook uncovered for about 2 more minutes.

They are ready to be served. Goes well with any chutney or spicy dip.



Tip: The carrot in this recipe can be substituted with any other vegetable of your choice, like zucchini, spinach, cilantro etc. Similarly cranberries can be substituted by raisins.

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Akki Rotti

>> Saturday, May 15, 2010


Ingredients:

Rice Flour - 2 cups
Onion ( finely chopped ) - 1 medium
Coconut powder ( optional ) - 1 Tbsp
Chili powder or green chili chopped - 1 tsp
Curry leaves chopped - 2 tsp
Cumin seeds - 1 tsp
Ghee - 1 Tbsp
Salt to taste.

Procedure:

  • Bring 4 cup of water to boil. To this add ghee, cumin seeds and salt.
  • Turn down the heat to simmer and add rice flour slowly while whisking.
  • Once all the rice flour is added, keep stirring until all the water is absorbed and is in a kneading consistency. Turn off the heat.
  • To this add coconut powder, chopped onion, curry leaves and chili. Mix well. Let it cool down a bit.
  • Add 1 tsp oil to a non stick pan.
  • Next place a tennis ball sized dough in the middle of the pan. Using fingers, spread it out evenly into a circle.



  • Place it on medium heat cover and cook for 5 to 8 minutes.


  • Next turn it over and cook uncovered for 3 more minutes. It is ready to be served.

Tip: Use 2 separate pans to make akki rotis. This way while one is cooking, you can get the next one ready. Makes it go faster.

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