Bean based recipe

Masal Mochai:

Now that mochai season is starting, try this dish.

Delicious is the only word for this mildly spicy vegetable.

Mochai paruppu (fresh ) - 1 cup

Besan - ½ cup

Chopped small onions - ½ cup

Oil - ½ cup

Chopped garlic - 1 tbsp

Chopped green chillies & ginger - 2 tbsp

Red chilli powder - 1 tsp

Mustard seeds - 1 tsp

Saunf - 1 tsp (or little less )

Salt, haldi, curry leaves, chopped coriander leaves

Boil the mochai paruppu with little salt & drain.

Heat ¼ cup oil, temper mustard seeds, saunf &then add onions, garlic, green

chillies,&ginger fry well.

Mix besan, salt, haldi , chilli powder & ¼ cup oil to a bread crumb consistency.

Add this mixture & the boiled mochai to the fried ingredients..

Lower the flame, cover & cook for 5 mts.

Besan will get cooked in oil.

Open, mix thoroughly all the contents.

Add chopped curry leaves &coriander leaves.

The same dish tastes excellant with potatoes as well.

This dry dish goes very well with any rice.

Nadroo Yakhni (Lotus Stem in a White Curry)

Source

Ingredients: 500 gm lotus stem
500 gm yoghurt
100 gm ghee
25 gm dry ginger powder
25 gm green cardamom powder
50 gm fennel powder
02 gm bayleaves
05 gm asafoetida
salt to taste



Method: Cut the lotus stem into 1/2 inch pieces.

Whip the yoghurt.

Boil 1 litre of water and cook lotus stems for 10 minutes. Add all the ingredients and cook briskly for another 15 minutes stirring constantly until the lotus root is tender and the gravy is creamy.

Serve as an accompaniment with rice.

Pasta Fritters

Source

Pasta Fritters Ingredients:

Left over pasta: 500gm

Ginger-garlic, crushed:1 big tbsp

Boiled potatoes: 2

Green chillies, chopped: 2 tbsp

Corriander leaves: 1 bunch

Grated cheese: 1 cup

Corn flour: 1 tbsp

Refined flour: 1 tbsp

Tomato sauce: 2 tbsp

Soya sauce: 1/2 tbsp

Vinegar: 1/2 tbsp

Ajinomoto: a pinch

Salt to taste

Method: Mash the pasta mix together with all the ingredients, rest it for a while and deep fry them (like onion pakoras) in medium hot oil. Drain them on a kitchen towel, garnish it with coriander leaves and serve piping hot with chilli garlic sauce.

Tip: While making fritters, if the mixture sticks to your while making hand apply a little oil to your hand before putting the batter in the oil.

Aakooralu charu (Green leaves soup)

Source

Aakooralu charu (Green leaves soup)

Serving for four to five people

Ingredients

Boiled tuar dal: 50gms

Onion, finely chopped: 1

Tomato, finely chopped: 1

Thoroughly washed and cut assorted green leaves

Each one bunch of any variety -five to six variety Pala koora (Palak) , Ponaganti kura, Thota kura, Koya kura, Bachchala kura, Menthi kura, Gangabayala kura, Chukka kura or any available green leaves. Avoid green leaves like Gongura, Erra thotakura, Soyi kura, etc. which may change the taste and colour.

Turmeric powder: 1/2 tsp

Asafoetida powder: little (to sprinkle on the top)

Salt to taste

For seasoning: 1tsp ghee, cumin seeds, red chillies and curry leaves

To grind

Grated coconut: 4 tbsp

Poppy seeds: 1 tbsp

Cumin: 1 tsp

Green chillies: 1or 2

Method

Take thick-bottomed kadai or cooker. Mash the boiled tuar dal into paste add 800 ml. water and bring it to boil. Add chopped onion, tomato, turmeric and asafoetida powder.

When onion and tomato becomes tender, add green leaves. Add ground paste and salt after green leaves are cooked and well mixed. Boil the charu for fifteen minutes in low flame and season it with ghee, cumin, red chillies and curry l eaves.

This charu is rich in fibre, highly nutritious, cool on our stomach, very good for patients, children and for all. It goes well with rice comprising side dish of spicy pickle/papad/any spicy vegetable curry. It can also be consumed as soup.