Methi Pappu / Methi Dal

Step1:

• Pressure cook 1C Toor Dal, 1/4 tsp turmeric powder and 1 tsp oil.
• after 3 whistles turn off the heat and let it cool for 10 min

[note: turmeric and oil helps to cook the Dal softer and faster]

Step2:
In a Bandi:

• Add oil + 1 tsp Urad Dal + once it slightly starts to brown
• add 1tsp Mustard seeds + 1 tsp Jeera seeds + once they splutter
• add 4 Crushed Garlic + 4 red chillies + 10-12 curry leaves + 1 min
• add 1 Onion diced + 6 Green chillies slit length wise + 5 min + 3/4 tsp turmeric + 2 min
• add 1m Tomato + Methi (only leaves) 16 oz + cook until tomatoes and Methi soften

Step3:

• Now add the Dal back into the Bandi + 1tsp Tamarind paste water + 2 tsp Salt
• then cook on slow-med heat for 8-10 min to let the flavors mix with Dal.

Mathi Pappu - all in:

when time is limited, i do this recipe where i add all the ingredients and pressure cook, then i add the poppu/ Tadka:

Pressure cook:
1C Toor Dal
1C Methi leaves
1 Tomato diced
1 tsp turmeric
1 tsp tamarind paste
3/4 tsp gin gar paste
1 stem curry leaves
6 g.chillies slit length wise
few drops oil

Pressure cook the above for 3 whistles on low-med heat. then wait for 10 min for it to cool down.

In another vessel add the poppu:
Heat Oil on 3.5 Heat, once the oil is heated add
3/4 tsp Mina Pappu (once it starts to turn medium brown)
3/4 tsp mustard seeds
1 tsp Jeera tsp
2 tbs Garlic pieces Chopped
4 Red chillies

Then add the poppu in the Dal, add Salt (1.5 tsp) and heat the Dal at low heat for another 10 min for the flavors to mix in.

Mamidikaya Pappu

I did a mix between 2 recipes -
http://thotasandhrarecipes.blogspot.com/2006/05/mamidikaya-pappu.html

http://www.sailusfood.com/2009/05/04/mamidikaya-pappu-mango-dal/


Recipe:

Step1:
Pressure cook 1C toor dal, 1 pinch turmeric and 1 tsp oil.
turmeric and oil helps to cook the dal fast and soft
after 3 whistles turn off the heat and let it cool for 10 min

Step2:
In a Bandi:
add oil + 1tsp Mustard seeds + 1 tsp Jeera seeds + 4 crushed garlic cloves + 4 red chillies + 10-12 curry leaves + 6 Green chillies slit length wise + 2 min + 1 Onion diced + 5 min + 3/4 tsp turmeric + 1/2 tsp ginger paste + 2 min + 1C Mango chopped small

Step3:
once the mango starts to get soft then add the Dal and then Salt 2 tsp
then cook on slow-med for 8-10 min

Mamidikaya dal: (short way)
another try. this came out good.

Step1:
Cooker add 1C Toor Dal + 2.5C water + 1tsp Ghee + 1C Diced Mango + 1/4 tsp Turmeric + 1/2 tsp Ginger Garlic paste + 4 Green chillies slit + 1/4 Onion freely chopped - 3 whistles/ 7-8 min after that wait for 5 min for it to cool then remove the pressure by opening the whistle, then open the lid

Step 2:
Tadka/ Popu - Oil + 1/2 tsp ghee + 1 tsp Urad Dal after it turns slightly brown + 1 tsp Mustard + lil over 1 tsp Jeera seeds + once they splutter add 2 red chillies broken into half + 4 Crushed garlic cloves + 1 stem curry leaves and immediately add them to the Dal

Step3:
Add salt about 2 tsp and cook for another 2-3 min. turn off the heat and serve it hot with rice.

Dondakaya Vepudu (nimi)

Ingredients:

6C Dondakaya sliced
1.5C onion diced
2 tbs Chana Dal
2 tbs Urad Dal
2 tsp Mustard seeds
2 stem Curry leaves
3 Red chillies
2 tsp Turmeric
1/2 tsp chilli powder
3.5 tsp salt

Steps:

• Wash and dry the dondakaya. Then slice them and keep them aside. Next Dice the onion.
  
• Take a wide Pan with oil, and heat it at #4.
  
• Once the Oil is heated add the Chana Dal when it slightly starts to change color then add Urad Dal, after 2 min add the mustard seeds and let them splutter.
• Once the Dals start to turn slight brown, then add the red chillies and turmeric, after 2 min add the Onion and the curry leaves.
• After the Onions start to become translucent, then add the dondakaya and salt. Cover and cook for about 20-25 min stirring occasionally at 5 min intervals. If it gets too dry add just a little bit of water (abt 2-4 ounces) in each interval.
  
• Once the pieces become tender then remove the cover, add chilli powder, check the salt and add more if needed and saute them for 10 more minutes so that they become crispy. Saute them at 3 min interval at #4 heat.
  

sauted rice & veggies

1 c rice cooked in 3 C water

pan + 1tbs oil + 2 green chillies slit length+ 1/2 stem curry leaves +
1/4 onion cut long and half + once transparent or 10 min + 1/4 tsp turmeric + 1/2 tsp gin gar paste+ 5 min + 2 tomato medium chopped + once the tomatoes ooze out the juices i.e 5 min+ 1/2C chopped red and yellow pepper + 1 tsp salt + saute another 5 min + add rice and mix + garnish with cilantro

Other veggies to try: corn, capsicum, green peppers, potatoes, cauliflower, jalapenos,brinjal

Tomato Rasam

prep time: 20 min
Cook time: 15 min

Ingredients:

2 Tomatoes chopped ( if you want a soup then finely chop)
1 Red chilli
1/4 tsp Pepper powder
1/4 tsp Mustard seeds
1/4 tsp Cumin seeds
1 stem curry leaves
2 tbs cilantro chopped
3/4 tsp salt
1 tsp oil

Steps:
1. Heat oil after 2 min add mustard and cumin seeds once they start to splutter add red chilli powder.
2. After 2 min then add tomatoes then after 2 min add the curry leaves and cilantro.
3. Once the tomatoes are half cooked then add 3 cups water. then add salt and pepper.
4. Once the rasam starts to boil (usually takes about 10 min) turn off the heat.

wait for 5 min and then serve it hot with rice. or enjoy as is like a soup.

Other varieties to try:

http://cooks-hideout.blogspot.com/2007/07/tomato-rasam.html -- authors husbands tomato rasam

Vankaya Koora

So i tried this recipe from here. It reminded me of the home made brinjal curry i used to have back at home. this is a keeper. glad i tried it.


Ingredients:

• 10-15 Brinjals (small ones cut into small cubes)
• 1 large Onion (chopped)
• 1 tsp ginger garlic paste [or 3-4 garlic cloves]
  
• 3/4 tsp fenugreek seeds
• 3/4 tsp cumin seeds
• 1tsp white Dal (mina pappu)
  
• 1 stem curry leaves
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 2 tsp red chilli powder
• 1.5 tsp salt
• 1 tbs oil
• Cilantro to garnish
  

Steps:

• Cut the brinjals and add them in a bowl of water with 1 tsp salt for 1/2 hour, this will clear impurities from the brinjal
• heat oil, add cumin seeds, Mina pappu and Fenugreek seeds
  
• Once the crackle then add Onion saute for 2-3 minutes and add ginger garlic paste and curry leaves.
• Once the onions start to turn slightly brown then add coriander powder, turmeric powder, red chili powder and salt, saute for 2 min
• Now add the brinjal pieces, it too dry then add 1/2 C water and cook for 10 min with lid on. (be careful to see that the brinjal is not over cooked and shape is lost)
  
• after 10 min depending on the dryness add another 1/2C of water so that its semi gravy.
• mix for few more minutes with lid off. Garnish with cilantro.
  

Note: i only had 8 medium sized brinjals, but i added the same above portions except for chilli powder i added 1 tsp instead. next time i will try with 10-15 brinjals. The fenugreek felt a little tart so i will try to use only 1/2 tsp next time for 8 brinjals if more then i will keep it as is.

Bhindi Masala (bendakaya Tomato)

I came up with this recipe by trial and error. and like it.



Steps:

• Heat oil then add 1tsp chenaga pappu + 1 min + 3/4 tsp minapappu + 1/2 tsp aavalu + 1/2 tsp Jeera seeds, once chenaga and mina pappu start to turn light brown, then add 2 red chillies cut into half and then add 1 Onion ( sliced long length about 1.5 inch)
  
• After 2 minutes add Curry leaves (1 full stem) then saute the onions until they become opaque. then add 1/2 tsp turmeric. after 5 minutes add 1 tsp anardhana powder and 1/2 tsp dhania powder.
• Once the onions start to turn light brown then add the Bhindi (1 lb) saute for 2 minutes then add 1 tsp salt and cook for 20 minutes open for 10 min and lid closed for 10 min ( or once the slime reduces) and mix in regular intervals.
  
• Once the bhindi is almost cooked then add 2 tomatoes chopped, some more salt is needed and cook for another 10 min, lid closed. mix regular intervals.
• Once done, garnish with cilantro.

TIPS:

• I used fresh bhindi and chopped then thin 1/8" so that the tomato juice will be well absorbed.
• If you wash it then dry them before chopping.
• Once the slimy gooey thing goes off then you can add tomatoes. only a little of the gooey substance may come out.