Mysore Pesarattu Dosa Recipe

Todays recipe is Mysore Pesarattu dosa. I tasted this dosa dring my stay in hyderabad ...

Now whats pesarattu ?

Pesarattu(Telugu: పెసరట్టు), is a crepe-like bread unique to Telugu cuisine that is similar to dosa. It is made with batter of green gram (moong dal), but unlike a dosa, it does not contain urad dal. 

Pesarattu is eaten both in breakfast and as snack that popular in Andhra Pradesh state in India. It is typically served with ginger or tamarind chutney.Green chillies, ginger and onions are used in different variants of this snack.

A variety of pesarattu served with upma is known as MLA pesarattu, which came to be known after it was popular in MLA quarters restaurants in Hyderabad.

 Upma pesarattu is a favourite in coastal Andhra region especially the Guntur, Krishna, East Godavari and West Godavari districts.

Paired with the tiffin sambar, coriander chutney ,white coconut idli chutney and ginger chutney ( Andhra allam pachadi ) it was quite a different treat! 

I thought of giving it a twist by adding red chilli garlic mysore chutney which is smeared while making Mysore Masala dosa and a new dimension was added to the regular pesarattu..

I made the Pesarattu dosa with green moong dal but you can even use whole green moong beans

Pesarattu taste yum even without upma too as we have onion, green chili and cumin seeds sprinkled so you can skip upma filling

Ingredients

To Grind

2 Cups - Hara Moong Dal/Green Gram

1/4 Cup - Rice

3 to 4- Green Chili

1 tsp - Chopped Ginger

2 garlic cloves 

1 small bunch coriander leaves

1 tsp - Cumin Seeds

To Taste - Salt/Namak

Filling for pesarattu 

2 Medium - Onions

4 - Green Chillies

2 tsp - Cumin Seeds

To Cook – Oil/Ghee

Red chilli chutney

1/4 cup - chanadal

 4 to 5 nos - Red chili
 4-5 garlic flakes
1 tsp tamarind
1 tablespoon – coconut/ 3 madras sambhar onion/ 1 medium onion
Salt to taste

Serving 

tiffin sambar, coriander chutney ,white coconut idli chutney and ginger chutney,rava upma

Method:

 1. soak the moong beans and rice overnight(or atleast 5 hours) in enough water. next morning drain water rinse it few times and Grind together with rest of the ingredients and some salt + water to make batter of pouring consistency

2. Meanwhile roast cumin seeds slightly , finely chop onion and green chilies, mix together crushed cumin, chopped onion and green chili.keep aside.

3.Heat oil in a pan or kadai, add roasted gram (chana dal), dry red chili and roast in medium flame until it becomes light brown, add chopped onion, garlic and saute for another 1-2 mins, off flame and allow to cool.Grind roasted ingredients with salt, tamarind with little water to make thick chutney. (add 1 tbsp water at a time, not to make chutney watery).

4. Heat a tawa and spread one ladle-full of batter into a dosa.Spread it thinner for a crisper version, . Drizzle with some oil and let it cook covered on medium heat for 2 minutes .

When dosa is about to done, spread red chutney and put spread the minced onions,chilli cumin mixture on top .drizzle oil or ghee over edges, cook for 1 minutes in high to medium flame. Remove cover and check if pesarattu is cooked if not cover and cook again for 30 secs to a minute.

5. Apply ghee or oil on top and cook for 30 seconds to a minute to make pesarattu more crispy.

6.Serve hot with sambar, coriander chutney ,white coconut idli chutney and ginger chutney ( Andhra allam pachadi)

Tips

1. You can even use potato masala (palya) filling instead of onion green chilli mixture to make Mysore Masala Pesarattu

2.The dosa can be made with whole moong beans or spilt moong lentils which are also known as green gram in English.For a more nutritious pesarattu, use moong dal sprouts instead of the whole beans

3.You can add rice flour instead of raw rice but grinding the rice along with the dal gives a coarse texture to the pesarattu which I personally love  

Gutti Vankaya Kura | Andhra Style Stuffed Brinjal Masala Curry

You know my love for Andhra and Hyderabad recipes,so you will find a plenty of them as I had a chance to stay in Hyderabad for 2 years.


I have posted HYDERABADI BAGHARA BAINGAN recipe earlier












Todays recipe is andhra style stuffed brinjals Gravy which literally means Gutti Vankaya Kura.





Gutti Vankaya kura is an authentic Andhra Recipe made with small purple tender brinjal's stuffed and cooked with some spices.


it is a semi solid curry.Gutti Vankaya Kura or Stuffed Eggplant/Brinjal curry is Andhra traditional special. An easy Indian food recipe that can be made with tender brinjals.


This curry goes well with rice,chapati or even with biryani .Yes in Tamil Nadu ,biryani is served with eggplant curry




IngredientsTender purple brinjals/vangi - 10
oil - 1 tbsp.
salt - to taste.


For Stuffing Pearl onions-10 / small onion 1
Garlic - 2-3 cloves
Tamarind - small piece



To Dry Roast
Chanadal - 1 tsp.
urad dal - 1 tsp.
Toor dal - 1 tsp.
cumin seeds - 1 tsp.
Coriander seeds - 1 tbsp.
Red chillies – 8.
Fenugreek - 1/8 tsp
curry leaves - 1 sprig
pinch hing
turmeric - 1/4 tsp


Method :1.First slit the brinjal in the center,and put salt water.In a pan heat oil and fry the brinjal for 30sec and remove.


2.Dry Roast everything mentioned in dry Roast column in a medium flame, till dals turns golden brown colour, then remove it from kadai and keep it aside.







3.In same kadai add onions, garlic and tamarind saute till onions turns golden brown colour.


Then Grind everything into a thick paste, with little water and needed salt.








4 Now brinjals & stuffing is ready. Stuffing Requires Patience.Gently fill the brinjal's with stuffing.Take care it should not break.





5 Add oil to kadai, when oil is hot, Gently place the brinjals, and keep the flame to medium low.
Cook it covered and saute now and then,till brinjals are soft.it takes (nearly 15- 18 minutes to cook brinjals.).When brinjals are soft add remaining stuffing masala and add half cup of water.adjust salt.





6.Saute now and then, till raw smell of stuffing goes and it becomes a thick gravy.






Tips:1.use shiny and tender brinjals for this recipe


2. Dont add more methi seeds as your dish might turn bitter


3. can add 1 tsp each of peanuts,sesame seeds (til) while dry roasting

Idli ka Meetha Recipe

Idli ka meetha is another delicious sweet dish that can be cooked using leftover idlies.

Leftover idlies can also be used to make either idli manchurian or masala idli fry .The recipe is easy to make if you have sugarsyrup & idlies ready. It is somewhat similar to gulabjamun where jamuns are replaced by idlies or hyderbadi sweet Double ka meetha where bread is replaced by idlies

Try this and surprise your guests, friends, loved ones and get appreciations for sure. No one would guess that the sweet is prepared with just idli

So try this simple yet delectable and tasty sweet when you find some leftover idlis lying around. 

One important word of caution :See that the idli pieces do not turn very brown as this will destroy the taste of the sweet)



Ingredients

Leftover Idli - 4 
Sugar - 1/2 cup
Water – 1/2 cup
Cardamom powder – 1 tbsp
kesar strands – 6-7

Method:
Chop idlis into small cubes  of about half inch.

2.Heat oil in a non stick kadhai/pan for deep frying the idli pieces. Wait until the oil turns hot. 
Meanwhile prepare sugar syrup. Add 1/2 cup water in a pan.Once it boils add sugar and stir well. Then add the cardamom powder and stir. Boil on low flame until the syrup turns slightly thick. (No need for string consistencies)  

Then remove from flame and add saffron strands

3.Once the oil gets hot, (not smoking hot) gently slide in the idli pieces and fry until golden brown on a medium flame. (As the idlis are already cooked you just have to make it crisp by frying so do not fry on low flame, as it will drink too much oil).remember not to make idlies too nuch brown or else taste of dish will get spoiled .

4.Remove the fried pieces from oil and place on a tissue paper to remove excess oil. 

5.  put the fried crispy idli pieces into the medium hot sugar syrup and set aside for few minutes. Remove from syrup and serve garnished with dryfruits chopped!! 

Tips -

• You can soak the fried idli pieces in sugar syrup until it absorbs the syrup well, then serve along with the syrup like we do for gulab jamuns
• you can either serve this chilled or warm.
• you can just soak the fried idlies for a few 2 minutes and serve crisp without the syrup. 

Kaleji masala hyderabadi style | Liver Masala

Kaleji masala is quite a popular dish in dhabas and restaurants especially to have with drinks. A mixture of spices and liver together combined and nicely coated to make a nice dry dish.
Liver especially the Goat’s liver is considered to be a good source of Vitamin A and a good remedy for night blindness but for those with cholesterol should reduce liver consumption as its high in cholesterol. As liver is bitter in flavor soak the liver pieces in milk for 30 mins to remove the bitterness.

While cooking the liver you need to be careful that it should not be over cooked  or else it turns hard
Slow cooking and Sauteing / bhunofying gives the dishes a real good taste which is missing in the pressure cooked food. The liver gets cooked in its own juices and the ingredients are added one by one while sauteing. 

I have even posted maharashtrian style  kaleji fry recipe which you can check out here

Ingredients

Goat kaleji / liver 400 gms 
1 tbsp ginger garlic paste
1  tbsp lime juice
Onion 2 sliced finely 
Tomato 1 small 
Yogurt 4-5 tbsps 
Green chillies 2-3 (you can add more if you like ) 
Ginger  1 tbsp grated 
Garlic 1 tbsp crushed 
Black pepper corns 1 tsp 
Bay leaves  1-2 
Cinnamon stick  1 piece 
Black cardamom  1 
Cloves  4-5
Coriander leaves  handful 
Mint leaves  few 
Turmeric powder 1/2 tsp 
Coriander powder  1 tsp
Red chilli powder  1/4 tsp (or more ) 
hyderabadi Garam masala powder 1 tsp 
Kasoori methi 1 tsp 
Desi ghee  1/4 cup (you can use oil if you like )
Salt to taste 

Garnishing. 
Coriander leaves ,Slit green chillies and ginger juliennes ...



Method: 
1. Wash the liver and cut into cubes. Marinate it with ginger garlic paste and lemon juice
2. In a pan heat the ghee and add the whole spices mentioned - pepper corns, cloves, black cardamom, cinnamon stick and bay leaves. 
3. after 3 minutes when spices arre fragrant ,add the sliced onions, and saute until light brown. 
4. Add the ginger, garlic and green chillies and reduce the flame.
5. Now add the liver cubes and keep frying on a low flame without covering the pan. 
6. Add the spice powders except garam masala, which you will add at the end. 
7.  Now add the tomato pieces and continue cooking and stirring on low flame until you see the tomatoes are well blended.
8. Now add the whisked yogurt and mint leaves and coriander leaves. Mix well and cook until the yogurt is absorbed and the ghee / oil starts separating. 9. Now is the time to add the salt, kasoori methi  and garam masala powder. Stir well and let it cook for a minute.   liver is ready to be served.
9.Garnish with coriander leaves ,ginger juliennes and slit green chillies. -

Baghara Karela |hyderabadi style karela masala

Todays recipe is baghara karela .Baghara means tempered & karela is bittergourd.I have made this fantastic karela dish on the same lines as we do for baghara baingan

Hyderabadi bagara baingan or Hyderabadi style tempered eggplants, yummy delicacy from the city of Nizam’s (hyderabad) is the best eggplant dish I have ever tasted .‘Baghar’ means Tadka or tempering and ‘Baingan’ is of course eggplants in Urdu and loosely translated Baghare Baingan means ‘Tempered Eggplants’. The technique of tempering which is well known in Indian cooking is nothing but flavouring the oil with aromatic spices and herbs which tranforms the dish into an aromatic one.

I first tasted ‘Baghare Baingan’ at my friends place in Hyderabad after we shifted to hyderabad due to my husbands transfer. I feel Baghare Baingan is one their best and finest delicacies. My friend told me that no function like marriages are complete without serving Baghare Baingan in their lunch or dinner menu. It said to be one of the main dishes served in Nawaabi Darbar (royal court) as it uses rich ingredients fit for kings and queens palettes.This is a lovely and delicious brinjal side dish, a hallmark and peculiar to the state of Hyderabad, usually seen being served at Daawat – weddings, parties and large gatherings. It is generally had as a side dish along with Biryanis or some people even enjoy it along with a Roti/Paratha.rich.Its a combo of  Nizami cuisine (which is largely influenced by Awadhi cuisine) with flavour of Andhra cuisine blending into a hallmark dish of the region.

The procedure to prepare Mirchi Ka Salan or Tamatar ka Salan is also almost the same as this curry with the only difference being that in Mirchi ka Salan, green chillies are used; in tomato curry, tomatoes are used.The eggplants are cooked twice, once they are shallow fried and then later simmered in a fragrant sweet and spicy sauce of sauteed onions and roasted spices. The tamarind imparts a tangy kick to the sauce consisting of roasted nutty and buttery peanuts, poppy seeds and coconut, a range of aromatic spices and caramelized onions.

The recipe may sound little laborious and time consuming but it’s worth trying.

Ingredients:

Karela/bittergourd/karli- medium 3

Gravy:

  Oil

  Onions – 2 large, sliced slightly thick into semi circular rings

 Ginger garlic paste – 2 tsp

 Salt – 1 tbsp

 Red Chilli Powder – 2 tsp

 Turmeric/ Haldi – 1/4 tsp

 Cilantro/ Kothimbir – 2 tbsp, finely chopped

 Thick tamarind pulp – 4 tbsp

  Masala paste:

 Khus Khus/Poppy seeds – 1 tbsp

 Til/Sesame Seeds – 1/2 cup

 Peanuts/Groundnuts/shengdana /mungphali – 1/2 cup

 Dry Desicated Coconut – 3/4 cup

 Coriander seeds/Dhania – 1 tsp

 Cumin seeds/ Zeera – 1 1/2 tsp

 Baghaar/tempering:

 Cumin seeds/ Zeera – 1 tsp

 Curry leaves/ Kariyapaak – 2 sprigs

 Mustard seeds/ Rai – 1/2 tsp

 Fenugreek seeds/ Methi dana – 1/8 tsp

 `

Method:

1. Wash the karela scrape the outer skin& slice them thinly.now apply turmeric & salt and mix well & keep it for atleast an hour this step is to reduce bitterness of karela.after an hour wash them under running water & drain water completely

2.Before frying drain karela to remove water. Deep fry the karela slices in hot oil  for about 10-15 minutes until they are browned and well cooked.  keep aside.

 2. Heat a tava / skillet at medium high heat and once it is hot, dry roast the desiccated coconut, sesame seeds, khus khus, peanuts, coriander seeds and cumin seeds, all one by one separately for just 2-3 minutes until they are a few shades darker and remove them into separate bowls. Do not burn the spices. Once cool, rub off the skins of the peanuts. Grind them all separately in a spice grinder to a fine powder or a smooth paste without adding any water and keep aside.

 3. Heat a tava/ skillet at medium high heat add the sliced onions. Let the onions sweat and keep stirring them until they are just starting to brown up. Once the onions are soft and lightly browned in color, remove them to a platter and keep aside. Once the dry roasted onions are cool, puree them in a grinder until smooth. Keep aside. 

 4. Heat 1/4 cup oil in a heavy non-stick pan at medium heat and as soon as it is warm, add the ingredients  ‘for baghaar’ – cumin seeds, mustard seeds, curry leaves, and fenugreek seeds.

5.Once spices splutter,add the pureed roasted onion paste and immediately cover the pan with a lid for a minute. Lower the heat to medium low and mix well. This is done for the mixture to absorb all the flavour from the baghaar(tempering). Uncover, lower the heat and add ginger garlic paste and fry for 3-4 minutes.

6. Add the desiccated coconut paste, sesame seed paste, khus-khus paste and peanut paste and stir fry it for 2-5 minutes or until you see that the mixture comes together and starts leaving oil. Add the red chilli powder, salt and turmeric. Mix well and keep stir frying it for a further 2 minutes on medium low heat.

 7.Once the raw smell of the peanuts, ginger-garlic paste and coconut is no longer coming, add the dry roasted coriander and cumin seed powder and chopped cilantro and mix well. Pour in 3 1/2 cups warm water and the tamarind pulp. Mix well. Add the fried karela slices and stir.

8.Cover the lid and let cook on simmer for 5-10 minutes while stirring frequently, until the oil has all separated in the masala gravy. Remove from heat and serve the curry along with yakhni Pulao or chapati or Naan.

Qubani ka meetha | Kubani Ka meeta |Hyderabadi dessert

I am sure if you have visited Hyderabad than you must have definitely tasted this popular Hyderabadi  speciality dessert named Qubani Ka Meetha

Qubani ka meetha خوبانی کا میٹھا is an Indian dessert made from dried apricots originating from Hyderabad, India. It is 

a common feature at Hyderabadi weddings.Khubani ka Meetha is a very popular dessert of Hyderabadi cuisine.

Khubani is Urdu word for apricot. It’s a simple yet most delicious and rich flavored dessert I had tasted. 



Apricots are good source of vitamins, irons, fibre and more healthy nutrients. khubani means jardalu in marathi

Preparation of the dish involves boiling apricots with syrup until they assume the consistency of a thick soup or compote. The dessert is topped with blanched almonds or apricot kernels, and is traditionally garnished with malai (extra thick cream, ideally from buffalo milk), but also with custard or ice cream.

I have followed my favourite chef sanjay thummas recipe for making this delicious dessert & to my surprise the recipe was not thatc omplicated

I first had this sweet dish in Hyderabad itself. Most of the restaurants in Hyderabad serve this delicacy

Ingredients:


Water   1 Cup
sugar    as needed
Apricots  20Numbers





Method:

1.wash apricots and Soak apricots in water for over night.



2 Remove the apricots the next day and keep the water aside.deseed the apricots..Break the seeds will find nuts ( almonds) keep it a side



3.Now take a pan add apricots and water let it boil for 15 min by closing with a lid.Keep stirring add water if mixture becomes dry

4.After 15 min remove the lid mash apricots with masher or spoon then add sugar as per taste then nuts let it cook for another 5-8 min.



5.After 10 min transfer it in a bowl.add the almond like nuts from khubani.

6 let it cool down.garnish with almond like nuts . can serve with ice cream or custard,fresh cream.

Chicken korma| Hyderabadi mughlai murgh spicy korma recipe

I had tasted chicken korma when I used to stay in Hyderabad .Last week prepared this delicious Mughlai chicken korma which was awesome.I refered chef shaheens recipe

Chicken korma recipe is a muglai speciality. Chicken korma curry has pieces of boneless chicken cooked with almond/cashewnut sauce and spices and garnished with roasted almonds.




Chicken korma is a gravy prepared with onion, ginger & garlic, kashewnuts & hot spices makes it delicious. It can be eaten with chapati or tandoori roti. Try this mughlai dish.



Earlier I had tried Hyderabadi White chicken korma which was equally delicious.




Ingredients for chicken korma

Chicken - 250 grams(i have used boneless)
Onion - 2 medium fine paste.
Ginger & garlic paste -5 tea sp.
Red chilli powder- 3 tea sp.
Coriander powder- tsp.
Turmeric powder-1/4 tsp.
Hyderabadi garam masala  -2 tea sp.
Salt to taste.
Curd-1 cup sour.
Oil - 1/4 Cup as required
Coconut powder-1 tea sp.
Cashew nut/almonds 8-10.
Popy seeds(khaskhas).............1 tsp.
Orange food colour- pinch (optional)
Coriander to garnish.

whole garam masala
Bay leaf 1
cinnamon 1 inch
Mace 3-4 stands
Green cardamom 2
Cloves 5
Black pepper 5 
large cardamom 1



Method-

1) Wash chicken thoroughly ,drain water ,now add curd, colour add little bit of salt, ginger & garlic paste keep for 2-3 hours.



2) Make a fine paste of cashewnut coconut and khaskhas after soaking.



3) Put oil 2-3 tea sp heat it add bay leaf, cinnamon, cardamom, cloves, green cardamom & black pepper fry it add 1 tsp of red chilli powder also.

4. Fry marinated chicken into this oil. Let it cook in its juices and curd till it becomes dry.

5) Put 2 large spoon of oil heat it fry onion paste till light pink or golden. It will take 3-4 min.

6) Now add turmeric powder coriander powder and fry well add remaining  red chilli powder add salt add water and now add rest of the curd.



7) Now add chicken pieces to it and mix it with masala, now put the cashewnut paste and add water to your requirement.add garam masala 



8) Serve with naan or tandoori.




Tips :

1.Can use kashmiri chilli powder instead of food colour