Pesarattu/Moong Dal Dosa

Pesarattu is  a typical Andhra dish..Basically it is made with moong dal n rice soaked over night. This dosa doesn't need fermenting of batter. Although there are many versions for making moon dal dosa, popular one is Pesarattu topped with onions, coriander leaves, finely chopped green chili n peanuts served along with Upma n Ginger Chutney..This type of dosa has popular name called MLA Pesarattu. I don't know exactly, why they gave this name. But it tells the importance of Pesarattu in Andhra region..place..
When i was in undergrad, while CBN is C.M. of AP,there was a project to project Pesarattu as a Andhra's identity in culinary filed..

"If Tamil Nadu can bring imageries of soft white idlis to the mind, Kerala fluffy `idiappams' and Karnataka sweet n' sour `bisi bele bath', we thought why not Andhra Pradesh have its own distinct culinary identity," says Mr. Rao. After all, "pesarattu is the Andhra contribution to the varied and stimulating Indian cuisine."

Ingredients:

Moong dal: 3 cups

Rice: 1/2 cup

Ginger: 2 inch piece

Green Chili: 5-6, If green chili is spicy one lower the number..

Salt: To taste

Cilantro: 1/2 cup chopped

Dry Roasted Peanuts: 1/4 cup,, broken pieces

Green Chili: 2, finely chopped

Preparation:

1) Wash and Soak moong dal n rice in plenty of water overnight.

2) In morning, grind it to a smooth batter by adding ginger n green chili's along with little water. Batter should be medium thick. Don't make it watery.. Keep it aside.

3) Now heat a griddle at 400 degrees F. to check whether griddle is hot or not-- sprinkle some water. if it sizzles into bubbles then tawa is ready.

4) Now pour 1 ladle of batter onto hot griddle. In a circular motion, spread the batter, making into a thin circle. The thinner-the better for dosa

5) Sprinkle some oil around 1 tsp starting from edges to center. When the edges are getting brown, with flat spatula reverse it n cook the other side( this will be back of the dosa). Frying dosa takes appx 2 mins on both sides

6)Now again reverse it top n sprinkle cilantro, peanuts n green chili. 

7) Now spread 1 scoop of Upma, on one half of dosa. By using flat spatula, cover the Upma with  the other half. Press it gently n remove on to a plate.

8) Repeat the same procedure for remaining batter.

Serve Hot MLA Pesarattu with Ginger Chutney.

Tips:

* Use cast iron or non stick Griddle

* If making Upma, make it r8 before you start making dosa's. Add 1/2 -1 cup more water than usual. add 1tsp of gee to the Upma n mix well. For 1 cup semolina use 3-4 cups of water. 

This is going to be a part of Cooking Basics Event of Mahima's Kitchen, Jihva- Break fast  guest hosted by Veggie platter of suma started by Indira of Mahanandi, MLLA 21 of Mirch Masala started by well Seasoned Cook,  Kids Delight- Whole some Break fast event by srivalli of spice your lifeand Vegetable Marathon- Beans event  hosted by me..

Read more...

Vegetable marathon Event Announcement and an entry..

Cranberry Chutney

http://konasaniskitchen.blogspot.com/2010/01/cranberry-chutney.html
Cranberry chutney goes to Nithu's Think Beyond the usual-Fruits of Nithu's kitchen

Coming to Event Announcement..


As all you guys know that an event named Vegetable Marathon is going on in my blog.  The current event-Vegetable marathon-Eggplant has completing its journey in vegetable marathon by 11 of this month.. So another vegetable is getting ready for its place to race in marathon..
This vegetable is  low in Saturated Fat and Sodium, and very low in Cholesterol. It is also a good source of Vitamin B6, Pantothenic Acid, Iron, Magnesium, Phosphorus and Potassium, and a very good source of Protein, Vitamin C, Thiamin, Riboflavin, Niacin, Folate, Copper and Manganese. This vegetable  belong to the legume family of the vegetable group. Its none another than Beans...
Beans can be eaten raw, sprouted or cooked, ground into flour, curdled into tofu, fermented into soya sauce, tempi and miso. They are excellent in chilis, soups and salads. Main thing i love about beans is--  ZERO CHOLESTEROL

Types of Beans:

Adzuki Beans

Black Beans

Black eyed Peas

Broad beans-fava Beans

Butter Beans

Calico Beans

Cannellini Beans

Chick Peas- Garbanzo beans

Cranberry Beans

Edamame

Great Northern Beans

Italian Beans

Kidney Beans

Lentils

Lima Beans

Mung Beans

Navy Beans

Pinto Beans

Soy Beans

Split peas

White Beans

Green Beans

I am including types of beans as per of my knowledge. If i am missing any kind of beans, please let me know..

Beans - Bean Calories & Nutritional Information on Varieties of Beans

Calories in Beans Based on 1 Cup of Cooked Beans

Bean Variety	Calories	Protein	Fat	Carbs	Fiber	Calcium	Iron	Potassium
Fava Beans (Broadbeans)	187 cal	12.92 g	0.68 g	33.40 g	9.2 g	61 mg	2.55 mg	456 mg
Lima Beans, canned	176 cal	10.10 g	0.72 g	33.06 g	13 g	70 mg	4.00 mg	706 mg
Mung Beans, canned	15 cal	1.75 g	0.07 g	2.67 g	0.16 g	18 mg	0.54 mg	34 mg
Navy Beans	258 cal	15.8 g	0.10 g	15.8 g	10 g	128 mg	4.5 mg	670 mg
Pinto Beans	235 cal	15.8 g	0.10 g	44 g	7 g	81 mg	4.5 mg	495 mg
Shellie Beans	74 cal	4.31 g	0.47 g	15.17 g	8.3 g	71 mg	2.43 mg	267 mg
Green Beans, Snap	36 cal	2 g	0.24 g	8.40 g	3.6 g	58 mg	2.16 mg	220 mg
Lima Beans	209 cal	11.58 g	0.54 g	40.19 g	9.0 g	54 mg	4.17 mg	969 mg
Adzuki Beans	294 cal	17.30 g	0.23 g	56.97 g	16.8 g	64 mg	4.60 mg	1,224 mg
Black Beans	227 cal	15.24 g	0.93 g	40.78 g	15.0 g	46 mg	3.61 mg	611 mg
Cranberry Beans	241 cal	16.53 g	0.81 g	43.29 g	17.7 g	88 mg	3.70 mg	685 mg
Great Northern Beans	209 cal	14.74 g	0.80 g	37.33 g	12.4 g	120 mg	3.77 mg	692 mg
Kidney Beans - all varieties	225 cal	15.35 g	0.89 g	40.36 g	11.3 g	50 mg	5.20 mg	713 mg
Pink Beans	252 cal	15.31 g	0.83 g	47.17 g	9.0 g	88 mg	3.89 mg	859 mg
Chick Peas (Garbanzo Beans)	269 cal	14.53 g	4.25 g	44.97 g	12.5 g	80 mg	4.74 mg	477 mg

Source: Dietbites.com

Coming  to rules for Participation:
1) Prepare any dish with Beans as main ingredient. It can be either Vegetarian or non-vegetarian.
2) You can send as many recipes as you want.
3) I will accept the old entries, if they are updated and reposted with the logo n link back to Vegetable Marathon-Beans event. 
4) Vegetable Marathon is an interminable event.. So i would like to take help from my fellow  bloggers to host this event. If you would like to host this event starting from MAY 1st . Please send an email to anitakonasani@gmail.com or drop a comment here with your BLOG URL. I will update it regularly. Check here for host line up
5) Pls link your post to the event announcement and please feel free to use logo.. Post's without link back to this event would not be a part of the roundup.
6) Round up will be done after first week of event end date. 

7) With a wide variety of beans to choose, i am extending this event for 2 months, i.e From March 10 th to May 10th
8) Send Your entries to anitakonasani@gmail.com with subject as Veg-Mar-Beans with following details:

Your Name:
Blog's Name:
Blog's URL:
Recipe Name:
Type of Beans:

Link to the Recipe or URL:
Snapshot of the Recipe:

I would appreciate a lot, if you name the picture of the dish by the dish name, and the category it belongs,that you are sending me in email. 

 Recipes from those who do not blog are accepted. Pls do mail them to my email id-- anitakonasani@gmail.com with your recipe details n a picture of the dish.

*** Those who are hosting vegetable marathon, please announce the event 2-3 days before 10 th of every month and they need to publish logo on their blog. 

Read more...

Chole Masala/ Chick peas curry/ Garbanzo beans curry

Its cold outside n hungry stomaches are waiting for some hot food with steaming rice. I started to think what to cook for today's lunch n these chick peas flashed in to my mind, telling how  yummy n at the same time how nutritious they are.. Luckily, i had some boiled chick peas sitting in freezer. I always boil 3-4 cups of chick peas, rajma n black eyed peas individually n store them in freezer for up to 3-4 months.. This saves me lot of time..

Recipe for authentic Indian food, loved by people all over the world..
Source: own
Preparation time:  15 mins
Cooking time20 mins
Serves: 3-4 


Ingredients:
Chick peas 2 cups( Soak them overnight or for at least 7 hrs)  
Onion: 1medium sized, finely chopped
Tomatoes: 2 medium sized, finely chopped
Cumin seeds: 1tsp
Turmeric: 1 tsp
Ginger Garlic paste: 1 tsp
Green chili: 2, chopped
Channa masala powder: 2 tsp,(store bought, here i used badshah)
Red chili  powder: 1/2tsp(to taste)
Salt: 1tsp( to taste)
Oil: 1tbsp(normally, i use olive oil)
Lemon juice: to taste
Cilantro: 1/2 cup, chopped
Bay leaves: 2
Cloves:2
Elachi: 1
Cinnamon stick : 1 ( 2 inch piece)
Water: 4 cups + 2 cups

Cooking:
1) In a pressure cooker,  add chick peas, bay leaves ,cloves, Elachi, cinnamon stick, 1/2 tsp salt and water. Cook them up to 3 whistles n let them cool down. (If u want u can add a tea bag)

      I boiled these chickpeas 11/2 month before and still they are fresh...
2) Meanwhile, in a pan, heat oil n add cumin seeds. when they splutter add onions n green chili. Cook until onions are translucent. Add turmeric n ginger garlic paste n cook for 1min.
3) Now, add tomatoes n cook until they are soft. Mash them with spatula , so that they turned out into paste.( u can add little bit of water from cooked chick peas, to tomatoes)
4) Now, add water from cooked chick peas ,if u have any, or use 2 cups of water, and bring to a boil.
5) Add peas, Cover n cook for 10 mins. Now with spatula, mash some chick peas so that gravy turns out thick.

6) Cover n cook for another 5 mins on medium heat
7) Switch off the stove, garnish with cilantro. If u want u can add cream.
8) Before serving add lemon juice.

Enjoy with rice, chapathi, puri, naan.

Read more...