Monday, July 9, 2012

Broccoli Parupu Usili

 Same receipe as Kaaramani Parupu usili


Broccoli       - 1 bunch including the stem  (2-3 cups chopped)
Channa dhal - 1/2 cup or
             mixed dhal (channa: toor) soaked
Chili Powder - 1 tsp
Red Chili       - 2
Turmeric        - 1/4 tsp

To Temper

Mustard seeds - 1/2 tsp
Urad Dhal        - 1 tsp
Broken  Chili   - 1
Hing                - 1/2 tsp
Curry Leaves   - few

        Chop the Broccoli into tiny florets. Briefly drop them in boiling water and fish it out. Coarsely grind channa dhal and red chili with little salt. Microwave the ground mixture for 1-2 minutes or steam it in idli cooker. Once it cools down, give few pulses in the mixer to crumble. Add turmeric and salt to the florets and cook till it become tender. Take oil in a pan and temper mustard seeds, urad dhal, hing, broken chili and curry leaves. Add cooked broccoli to the pan and give a nice stir. Finally add the crumbled dhal and chili powder. Toss it well and cook in simmer for few more minutes. Serve hot with rice and sambar.

Sweet Potato Fries


  Sweet Potato also called as Yam in some parts of US does not belong to the Yam family. It’s one of the Top10 Superfoods and high in Potassium (higher content than a Banana), Beta Carotene and Vitamin A.
Sweet Potato is a part of our regular diet. I simply microwave the sweet potato or bake it in the oven. Just for a change, I made it like finger fries that can be eaten with rice or as a snack. 


    Sweet Potato - 2
    Chili powder - 1 tsp
    Coriander powder - 1/4 tsp

    Mustard seeds - 1/2 tsp
    Cumin seeds    - 1/2 tsp
    Curry Leaves   - few
    Broken Chili    - 1

              Peel and cut the sweet potato lengthwise (2"). Briefly boil the potatoes in salted boiling water and drain it. Keep oil in a pan. Add the seasoning ingredients. Once the seeds splutter, add the parboiled potatoes, chili powder, Coriander powder, hing and salt. Toss it gently and cook the potatoes for few minutes.

Thursday, July 5, 2012

Javarisi (Sabudhana) Vathal

The following post is from my archives. Last summer, I made Javarisi vathal in our patio and took it for my mom and sister when we went to INDIA for summer vacation.


Javarisi/Saboodhana - 1 cup
Green chili - 2
Rice Flour - 1 ½ tbs
Lemon Juice - ½ lemon
Hing/Asafedita - ½ tsp
Water - 6 ½ cups
Salt - 1 tbs

        Soak  Javarisi  with enough water overnight. Grind green chili with little salt. Salt keeps the color green , otherwise chili paste becomes dark. Drain out the excess water from Javarisi. Boil water in a pressure cooker without the lid. Once the water boils, add  Javarisi, salt and chili paste. Mix the rice flour in half a cup of water and make a paste. Add the paste and hing to  Javarisi  and let it cook till the koozh becomes thick but pouring consistency. Add lemon juice at the end. Spread a white cloth (veshti) or a clean plastic sheet on your patio. Spoon the Koozh on to the sheet.

Let it dry in sun for a day or two.  Store the dried vathal in an airtight container. Deep fry them in oil and enjoy it with hot rice and vathakulambhu.