Friday, March 12, 2010

Pesarattu (moong daal crepes)

Pesarattu is popular South Indian/Andhra crepes made using moong bean as the name suggests. This is a delicious protein rich breakfast dish relished with coconut chutney and sauteed onions on the side. It is on menu on most Andhra restaurants and is one ofmy family favorites.

2 cups Pesara pappu (moong daal / pesalu in telugu– with the coat)

Salt to taste
2 Green chillies chopped
Half a square inch grated ginger


Soak pesara pappu in water for about an hour. These can be prepared either with whole daal with the coat or with the pesarapappu directly (pesalu – whole lentil with the coat may take longer about 4-5 hr to soak well). Grind it with green chillies, ginger and salt with as much water to make a smooth batter as for making dosa consistency.

Preheat a skillet to medium heat.

Grease the skillet with a little oil using a spatula.

Now gently pour a laddle full of batter onto the skillet quickly spreading it in circular motion using the bottom of ladle into 6-8 inch diameter circle.

If desired add a little oil around the edges of attu, while it is cooking. When attu starts to rise from the sides (in abt a min) using a flat spatula, flip to the other side and cook. Each side should approximately cook 1-2 min. until the side turns golden brown. Fold the pesarattu into half and remove from skillet

Repeat the same process to make rest of them.

Serve hot with chutney of choice


You can add sautéed thinly sliced onions to the middle of the pesarattu before taking out from the skillet.
You could also sprinkle some dried paprika or chopped herbs of choice.

Mung Beans on Foodista

Reposting the recipe for entry to Jihva - Breakfast hosted by Suma at Veggie Platter and inititated by Indira at Mahanandi

Thursday, February 25, 2010


Here is another shower of awards. Thank you friends for the lovely tokens and your feedback. This is what keeps me on heels.
I would like to thank the following blogger buddies for showering me with the lovely awards. Do checkout their wonderful blogs for exciting recipes and yummy bites if you havent already done so.

Priya from Priyas recipes for this lovely award, on celebration of her 200th post. It must feel really great celebrating the milestone.

Thanks to Aruna from Veggie Paradise for the Smart food blogger Award

Thanks to new friend  Aruna Devi from Aruna's Tasty Bites for showering smart food blogger award and more Tokens OF AppreciationS.

I would like to share these with all my blogger friends with wonderfull posts out there. Please accept these friends.

Friday, February 12, 2010

Warm and Vibrant Carrot Soup on the Snowy Day

With the snow pouring in on us, over and again last few days, warm comforting dishes are on the mind. Here is a quick, easy and healthy carrot soup we enjoyed with my family this week. I otherwise have hard time getting my kids to eat carrots. This soup however worked wonders with creamy carrots incorporating gingery flavor, lemon juice blended in for the tang. Garnish with fresh parsley and a hint of rosemary makes it even more aromatic. Kids verdict - Yummy:-) Try it.. It sure is a delight.

1 lb Carrots cubed
1 cup chopped celery hearts
1 sq inch piece of fresh ginger
1 medium size onion thinly sliced
1 tbsp butter (oil for vegan version)
1 tsp red pepper powder (adjust according to your taste)
1 tsp garlic paste
2 tbsp lemon juice
2 tbsp parsley
1 Tbsp chopped rosemary for garnish
Salt to taste
2 tbsp sour cream (skip for vegan)

Begin by boiling the carrots, celery and ginger together with 4 cups of water in a large pot (or in a cooker for a quick recipe)
When the carrots are tender set aside for a few min. to cool a bit. Remove the veggies into a blender using a slotted spoon with little bit water and save rest of the stock for later. Puree until smooth and set aside.
Heat butter (or oil for a vegan version) in a large pot, add the onions, red pepper powder and garlic paste and sauté until the onion are slightly golden.
Add the puree and mix well. Now add the stock to desired consistency and adjust the salt. Cook on simmer until it thickens a little. Stir in sour cream and mix well (skip for the vegan recipe).
Garnish with chopped parsley, a dollop of sour cream and rosemary to top off.

Your hot bowl of soup is ready to go… Enjoy!

This is my entry to the event Healthy inspirations event -Soups, hosted by Usha at Veg inspirations.
Now award time again-- I would like to thank Kitchen Queen from Khatta Meetha Teekha for sharing this award with me. Thanks so much KQ for this lovely token and sorry for the delay in posting it dear.
I would like to share it with Tina, Animisha, Priya and Malar. Please accept it friends.

Tuesday, January 19, 2010

Aratikaya bhajji - Plantain fritters

This is a South Indian style fried snack that is easy to make and quick to go with a hot cup of tea. Kids and adults will cherish this alike and is one of my family's favorite snack for a cold wintery evening.

2 plantains peeled and sliced thinly into desired shapes

For batter:
1 cup bengal gram flour
2 tbsp rice flour
1/2 tsp baking powder (optional)
1 tsp cumin seeds
1 tsp red pepper powder
chopped curry leaves
salt to taste
water to make smooth batter

oil for deep frying

Mix the ingredients for batter in water into a smooth paste, adjust the salt and chilly as per desired taste.
Heat the oil for deep frying in a deep pan. dip the sliced plantains into batter and slowly drop them into hot oil. Fry until they change color and remove with a slotted spoon draining any excess oil. Let rest on paper towels for any extra oil to absorb. serve hot with ketchup or chutney of choice.

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