Challa Pulusu with Bottle gourd -Variety 1

Sunday, August 1, 2010

Sorakai or Locky 1/2 medium sized
Curd 2 cups (Rice cooker cups) or 1 glass
Besan or Senaga pindi 2 teaspoons
Mustard seeds 3/4 teaspoon
Menthi seeds 1/2 teaspoon
Red chillies 3
Jeera 1/4 teaspoon
Curry leaves 1 bunch or 8 to 10 leaves
Hing 2 pinches
Red chilli powder 1/2 teaspoon
Tumeric powder 2 pinches
Coriander leaves handful
Ghee or oil 2 teaspoons
Salt as needed

1. Wash the sorakai or locky and peel the outer skin.Cut the locky or sorakai or anapakai into medium sized pieces. 

2. In a bowl add water and the sorakai pieces ,little salt and 1 pinch of tumeric and cook the pieces. You can cook in cooker also. Drain the water and keep the pieces aside.

3. Take the curd in a bowl add 1/2 cup water ,besan or senaga pindi to the butter milk and mix well.

4. Heat a pan add oil or ghee after it is heated turn to medium flame. Add menthi seeds, jeera , red chilli cut into 3 pieces ,mustard seeds ,curry leaves and hing. When mustard seeds  start to spulter ,turn to low flame  add the the butter milk mixture to it.

5. Ensure that it is low flame. After 2 minutes add the sorakai or locky pieces to it. Add turmeric, red chilli powder , salt  and mix well.

6. When it starts to bubble and boil  switch off the stove. Garnish with coriander leaves.

Flakes Dosa

Flakes are a good source of omega 3 fatty acids which are good for brain development in kids and good for heart too.

Dosa batter 6 cups
(For dosa batter preparation click here
Flakes        2 cups
Oil              For spreading on dosa in a small bowl
Salt as needed

1. Mix dosa batter and flakes well.

I have purchased this at whole foods.

2. Heat a dosa pan when the pan is heated add few drops of oil to it. Spread the batter into a 6 to 7 inch round dosa. Spread the oil on the sides of the dosa.

3.After it is cooked on one side flip it over to the other side and leave for about 45 to 60 seconds on medium flame.

Serve with chutney or podi .

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