HANUMAN APPALU

Appalu-this is the main neivedyam recipe for Lord Hanuman. This sweet prasadam with crunchy outer layer and soft smooth inside tastes awesome. As a child I remember going to the temple near my house every Tuesday specially for this Prasadam. Some make these with rice flour and some use the wheat flour and some others combine both the flours. I remember the temple poojari’s wife near my house making them with wheat flour, I love the taste and I prefer using wheat flour. The appalu made with the rice flour tastes some what similar to arisalu, the one’s made with wheat flour tastes different but you cannot resist yourself form eating more. Well, the taste of the prasadam at temple is unbeatable, but I tried hard to get the exact taste. 

INGREDIENTS

• Wheat flour                     1 cup
• Rice flour                         2 Tsp
• Grated jaggery                 1 cup
• Water                               1/2 cup
• Elaichi powder                 1 tsp
• Ghee                                2 Tsp
• Oil                                    for deep frying

PROCEDURE
Combine the grated jaggery and water and keep the mixture on a stove. When the jaggery melts and just begins to boil add the ghee, cardamom. Switch off the flame and slowly add the flours. Mix well till you make a smooth soft mixture. The mixture should be tight and not watery. If required add more of the flour. You should be able to make a round ball with the mixture.
Heat oil in a pan for deep frying. Grease your palms with oil/ghee and make a  round ball out of a small amount of mixture. Gently press the round on your palm to make a flat patty. Alternatively you can use a banana leaf or zip lock cover to make the appalu. Gently drop the appalu into the hot oil. Fry them on medium flame to deep brown color. Frying them on medium flame cooks them from inside. When the appalu are done gently press them between two ladles so that excess oil is removed (the same we as we do for arisalu or sojjappalu) and place them on a tissue paper. When the remaining oil is removed serve them.
TIPS

• Rice flour gives the appalu a crunch. Increase the quantity to get extra crunchy layer.
• Removing the extra oil is an important step.
• Do not overcrowd the pan as they tend to stick with one another and break.
• The flour jaggery mixture should not be too hard or too soft. If it is too hard the appalu will be hard and if is too soft they absorb more oil. You should have the right consistency and this is attained only by practice. 
• If you are not able to make soft appalu every time try adding 2 Tsp of grated coconut to the mixture and sure you will get softer appalu.      

METHI DHAL

Methi Dal

Pulses are rich in protein, carbohydrates and fibre. Toor dal, moong dal, urad dal, channa dal, kala chana, kabuli chana are some of the pulses used in Indian cooking. They form an important part in vegetarian cooking. Toor dal is extensively used in everyday cooking, especially  in South India. Combined with different kinds of vegetables toor dal is used to make different dishes.

Toor dal combined with green leafy vegetables form a very good main course with rice. Spinach, methi, Chinese spinach, Amaranths, are most commonly used to make dhal.

I made methi dhal which goes well with rice or roti.

INGREDIENTS

• Methi leaves          1 large bunch or 2 cups finely chopped
• Toor dal                 3/4 cup
• Onion                     1 medium
• Tomato                   1 medium
• Green chilies          1
• Redchillypowder     1 Tsp
• Sugar                      1 Tsp
• Salt                         to taste
• Tamarind  juice      3 Tsp( thick tamarind juice)

FOR TADKA

• Oil                          2 Tsp
• Chana dal               1/2 tsp
• Urad dal                 1/2tsp
• Mustard seeds       1/4 tsp
• Hing                       a pinch
• Garlic                      5-6(finely chopped)
• Curry leaves           5-6

PROCEDURECook the toor dal in a pressure cooker and mash it and set aside. In a pan add the oil and once it is heated add the tadka ingredients. When the dals turn to brown add the finely chopped onions. Fry for a minute and then add the finely chopped tomatoes. Fry for another minute and close the lid and let remain for a minute. When tomatoes and onions become soft add the methi leaves. Add the salt and sugar. Fry the methi till a nice aroma is felt. Although methi is bitter it gives a nice aroma when cooked. Close with the lid and fry intermittently. When the methi is cooked completely , to compensate the bitter taste add the tamarind juice and green chilies. Add half cup of water. When the water boils add the mashed dal. Stir till every thing incorporates well and finally add the chilly powder. See the consistency of the dal and adjust water to your taste.Serve hot with rice or roti.
TIPS

• Raw onion goes well with methi dal and rice, for that reason, with any leafy vegetable dal.
• Sugar is used so that methi does not change color.
• Some people cook every thing together in a pressure cooker, but the above procedure is the best way to bring out the flavors of methi.

AMARANTH STEW/THOTAKURA PULUSU

 
Including the leafy veggies in your daily foods increases the immune capacity. Green leafy veggies are low in calories, low in carbs, high in protein, high in iron, high in dietary fiber, high in calcium. A cupful of greens included in your diet gives all the vitamins and minerals needed for the body. Although it is difficult to eat the leafy veggies every day, right and tastier cooking make you crave for more and more.
To me spinach is the tastiest green leafy veggie. Amaranth aka thotakura stands in the second place. Any thing prepared with this turns to a tasty dish. Whether it is fry or dal or stew every thing is delicious and mouthwatering. The red amaranth is mostly used for making the stew. This tangy and sweet and hot stew made with Amaranth can be had with rice or roti.     
INGREDIENTS

• Amaranth leaves             3 cups finely chopped
• Onion                              1 large finely chopped
• Tomato                            1 large finely chopped
• Green chilies                    3 finely chopped
• Garlic                                4 cloves chopped
• Oil                                     3 Tsp
• Tamarind                          a small lemon size ball  
• Urad and chana dal           1 tsp each
• Mustard seeds                  1/2 tsp
• Jeera                                1/2 tsp
• Turmeric                            a pinch
• Salt                                    to taste
• Sugar                                 1 Tsp
• Red chilly powder              1 tsp

PROCEDURE
In a small bowl soak tamarind in warm water. Extract juice and keep it aside. In a pan heat oil and add the dals , mustard, jeera and the green chilies and garlic. When the dals turn golden brown add the onion and tomato pieces. Sautee them for two minutes and then add the amaranth leaves. Fry for two minutes and  add the salt, sugar, turmeric. Fry for another minute and then add the tamarind juice. Add a cup of water and cook on a slow flame for about 15 minutes. By now you will feel the nice aroma from the stew. Finally add the chilly powder and cook till the required consistency of the stew is reached. Serve hot with plain dal and rice along with ghee.       
TIPS

• The same procedure is used to prepare any other leafy vegetable stew.
• If you like the stew to be more sweet and tangy add more of tamarind and sugar.
• Raw onions go well with this stew.