Grated Carrot Stir Fry - Carrot Koru Koora

 

Grated Carrot Stir Fry is a tasty, yummy, healthy and easy recipe.
I make this very often because we all like this very much. It goes well with Rice and Roti.
I really don't know what is so good about this recipe but both my Mom and MIL liked it. Infact my Mom asks me to make it whenever I visit her.

Ingredients

3 Carrots
2 Onions
2 teaspoon Oil
1 teaspoon Bengal Gram / Channa Dal
1/2 teaspoon Black Gram / Urad Dal
1/4 teaspoon Cumin Seeds / Jeera
1/4 teaspoon Mustard / Sarson
2 tablespoon Peanuts
2 Green Chillies
10 Curry Leaves
1/4 teaspoon Turmeric Powder
1/2 teaspoon Ginger Paste
1 teaspoon Salt
1 teaspoon Coriander Powder

1. Chop Onions lengthwise, peel the skin and grate Carrot. Heat a pan with a teaspoon of Oil. Add Bengal Gram, Black Gram, Cumin Seeds, Mustard, Peanuts, Green Chillies and Curry Leaves to it.

2. When the Dals turn brown, add cut Onion. Saute till transculant. Add Ginger paste, Turmeric Powder, Salt and Coriander powder. Saute for 5 mins.

3. Now add grated carrot  ( You can add one grated carrot at a time) . Mix all these well and saute for 10 mins. Finally add a teaspoon of Oil.

4. Tasty, Yummy Curry .

Onion Tomato Uttappam

 

Want to taste South India's  Pizza ? Here it is . Onion Tomato Uttappam.

It's doesn't taste like pizza, but my kids gave this name to Uttappam because every time I make this at home, I put different topping son it . This time toppings are Onion, Tomato and Corinader. Unlike Dosa which is thin and Crisp, Uttappam is a bit thick and soft and made with Idli Batter.

We can have Uttappam with any chutney (Coconut/ Tomato/ Onion). 

But it also tastes good with any pickle.  I like it with Mango Pickle. 

 Sometimes I am too lazy to make Chutneys . 

Ingredients

Idli Batter / Idli Pindi ( How to make Idli Batter)

Onion

Tomato

Coriander

1. Cut Onion and Coriander to small pieces. Remove the seed part of Tomato and cut it into small pieces.
2. Heat a flat pan. Pan should to hot enough before pouring batter on it. Place your hand above the pan if you are feeling the heat, then pour 1 1/2 laddle full of Idli Batter on it in the middle. Gently, with the back of the laddle make a circle.

3. Now put cut Onion, Tomato, Coriander pieces on Uttappam (as much as you want). Pour 1/2 a teaspoon of Oil around it and on it. Cook it till the bottom turns brown.

4. Then take it out gently with a flat spatula and turn it upside down. Cook again for 1-2 mins.

5. Enjoy South India's pizza .

Cucumber Raita (Cucumber, Yogurt Salad )

 

 

Easy, tasty, refreshing Cucumber Raita is a famous Indian yogurt recipe.  This goes well with Spicy Rice Items like Pulavs, Biryanis.  It reduces the spiciness of the rice items. We can also have this with Naan and Parathas or just as a salad.

 

You can add spices, Red Chilli Powder and Cilantro or chopped Coriander to this. But we just like it like this when having it with Rice Items. Tastes good if it is made with Greek Yogurt. Greek Yogurt is not sour.

 

Try Cucumber Raita with  Vegetable Pulav.

 

 

 

Ingredients  

1 Big Cucumber 

2 Cups Yogurt (Greek Yogurt)

1 teaspoon Salt

 

 

1. Wash and peel Cucumber. Grate it.

2. Add Yogurt and Salt. Mix it well and serve it .

3. If you taste this once, I am sure you feel like having it again.

 

Andhra Mango Dal / Andhra Mavidikaya Pappu

 

 

This Tangy, sweet and sour mango recipe tempts me a lot.  Hot rice with Mango Dal and a spoon of Ghee on it makes a real summer day for me. Photo session for Mango Dal is over. Attack :) Can't wait any more .  

 

This is my first recipe with mango this year as spring has just started in SA. I am mad about mangoes. Mangoes in any form temptes me.

 

 

 

Ingredients

1 Cup Mango Pieces (1 Big Raw Mango / 3 Small Raw Mangoes)

1 Cup Tuar Dal / Split Red Gram 

3 Cups Water

3/4 teaspoon Salt

1/4 teaspoon Turmeric Powder

 

To Temper

1 tablespoon Oil

2 Green Chillies

10 - 12 Curry Leaves

1/2 teaspoon Jeera / Cumin Seeds

1/2 teaspoon Sarson / Mustard Seeds

1 teaspoon Bengal Gram/ Channa Dal

1 teaspoon Black Gram / Urad Dal

 

1. Remove seed/s from Mango. Cut into pieces and keep in water till use. Pressure Cook Tuar Dal with 2 cups of Water for 3 whistles or boil till it becomes soft. Mash it. Keep it aside.

2. Heat a pan with a tablespoon of Oil, add all other items except Green Chillies and Curry leaves. When Cumin Seeds starts to crackle, add Green Chillies and Curry Leaves and fry till Dals turn light brown.

3. Then add Raw Mango pieces, Salt and Turmeric powder . Fry for 5 mintutes or till the pieces becomes soft

4. Pour a cup of Water, let it boil. Now add mashed Tuar Dal to this, mix and boil again for 5 minutes.

 

Undrallu / Uppu Undrallu / Biyyam Ravva Undrallu

 

 

Happy Vinayaka Chavithi / Ganesh Chathurthi. It is said Lord Ganesha is born on this day and is also the day he became the Lord of Vigna Nasaka (Remover of Obstacles).

 

Undrallu are one of the Lord Ganesha's favourite food and is made for Vinayaka Chavithi / Ganesh Chathurthi in Andhra Pradesh.

 

Undrallu/ Uppu Undrallu / Biyyam Ravva Undrallu can be made as a breakfast item too and should be served with Coconut Chutney / Ginger Chutney.

 

 

Ingredients (Makes 12)

1 1/2 cup Rice

2 tablespoon Channa Dal / Bengal Gram Dal

3 cups of Water

3/4 teaspoon Salt

1/4 teaspoon Jeera / Cumin Seeds

1 teaspoon Oil

 

1. Grind Rice in Mixie / Processor using PULSE option. Place the knob in pulse for a sec., off it. Repeat this process until you get small coarse Rice granules (Rice Ravva). Keep it aside.

2. Soak Channa Dal in water for 10 mins. and remove water. Heat a pan, add Oil and Cumin seeds. When the cumins seeds crackle add channa Dal, Fry for 2 mins.

3. Now add Water and Salt. When water starts boiling add Rice Ravva. Mix it properly , there shouldn't  be any lumps. Keep the lid when bubbles starts coming. Keep the lid for 4-5 mins only. Let Rice Ravva cook for few more mins, till water completely evaporates.

4. Cool it and make round balls.

5. Ganesha's favorite Undrallu.