Thothakura Pappu + Green Brinjal Stir-Fry + World Cup Celebration + Apple Tasting

Hooooh …it’s a long title…so is the post. As this is a long post, I directly dig into the recipes…..First one is simple and delectable Amaranth leaves with toovar dal….it is one of simple Andhra recipe, popularly known as ‘thotakura pappu’. Easy to cook, when greens are de-stemmed and chopped already (I always de-stem and chop the greens a day ahead). When nutritious amaranth leaves are cooked with mild tasting toovar dal with aromatic Indian spices, the resultant is extremely delectable.

When I was reading wiki on Amaranth leaves, I came across these beautiful lines,

Aesop's Fables (6th century BC) compares the Rose to the Amaranth to illustrate the difference in fleeting and everlasting beauty.

A Rose and an Amaranth blossomed side by side in a garden,

and the Amaranth said to her neighbour,

"How I envy you your beauty and your sweet scent!

No wonder you are such a universal favourite."

But the Rose replied with a shade of sadness in her voice,

"Ah, my dear friend, I bloom but for a time:

my petals soon wither and fall, and then I die.

But your flowers never fade, even if they are cut;

for they are everlasting."

More can be found here.

THOTHAKURA PAPPU (AMARANTH LEAVES + TOOR DAL)

INGRDIENTS:

• 2 cups tightly packed Amaranth leaves (discard the stems)
• 1 cup Toor dal, washed
• 1 Green chili, slit length wise
• 1 medium sized Onion, sliced
• 2 tbsp thick Tamarind paste
• 1 tbsp Red chili powder
• ¼ tbsp Turmeric powder
• 1 tbsp Sambar powder
• Salt

TEMPERING/TADKA:

• ½ tbsp Mustard seeds
• ½ tbsp Jeera
• 1 dry Red chili
• 2 cloves Garlic, crushed
• 10 Curry leaves
• Oil

PREPERATION:

• Pressure cook by mixing toor dal, chopped amaranth leaves, sliced onions, tamarind paste, red chili powder, turmeric powder and sambar powder until dal is completely cooked.
• In a heavy bottom vessel, add oil and to this add one by one the ingredients mentioned under tempering.
• Once the dal is cooked, mash with a wooden ladle by adding salt. Add above tempering and serve hot with steamed white rice with a dollop of ghee.
• Last but not least add your 'love' to make the dish 'YUMMY'.

This dal is going to participate in MLLA -34 hosted by Desi Soccer Mom, event by Susan of The Well-Seasoned Cook. This dal is aslo going to participate in Cooking with Whole Foods-LB-Toor Dal/Pigeon Peas hosted by Veggie Platter, event by Kiran of SUMAHURA.

GREEN BRINJAL'S STIR FRY

To go with thothakura pappu, i made this green brinjal’s stir fry. Green brinjal’s are commonly found in Bangalore. They cook very fast and taste almost the same as purple ones. A simple stir fry is easy and indulging recipe.

INGREDIENTS:

• 6-7 green Brinjals, discard stem and cut length wise
• 3 cloves Garlic
• 1 ½ tbsp Red chili powder
• ¼ tbsp Turmeric powder
• Salt

TEMPERING/TADKA:

• 1 tbsp Mustard seeds
• 1 tbsp Cumin seeds
• 3-4 cloves Garlic, crushed
• 10 Curry leaves
• Oil

PREPERATION:

• Add oil to a heavy bottom cooking vessel and when oil starts to heat up add one by one ingredient’s listed under tempering. Once curry leaves start to change color, add brinjal pieces along with turmeric powder and salt.
• Sauté on medium heat by mixing gently. Crush garlic with red chili powder and make a coarse mixture.
• When brinjal pieces almost cooked, add this garlic-red chili mixture and combine with brinjal pieces. Cook till brinjal pieces are completely done. Serve with rice and dal.
• Last but not least add your 'love' to make the dish 'YUMMY'.

The above recipe is going to participate in Dish Name starts with G hosted by Akhila of Learning-To-Cook.

WORLD CUP KA JASHAN:

As the celebration of world cup continues…..it’s always makes me proud thinking of being a part of world cup glory….what if, if you are watching the match at home…..cheering from family members, smsing twitting and facebooking gave utmost enthusiasm. Stress was much built and pumped more on social networking sites. An SMS to end the grand celebration of world cup which made rounds and rounds in facebook and twitter sent by Deepa just came seconds after the world cup victory is Anhoni ko honi karde….honi ko anhoni…ek jaga jab jamaa ho teeno…Rajini, Gajini aur Dhoni…J Overall it’s a glorious victory and we are part of it…its like festive night, people celebrated…celebrated and celebrated….I can still feel the goose bumps….and love watching highlights over again and again. When two foodies and that too cricket crazy people live nearby….gives you more than enough reason to celebrate……Here is a glimpse of what we (me and Deepa) call…..”World Cup Ka Jashan”. In the photo below you can see, Roti, Shahi Paneer, Qubooli, Dalcha and Dahi Ki Chutney. A delectable platter to sooth the world cup mood and to pamper your taste buds. Love that indulging Shahi Paneer recipe Deepa. You can check Deepa’s Shahi Paneer recipe here.

APPLE TASTING:

Off late I got invitation from SCS Group to attend an exclusive cooking demo with Washington Apples by Chef Vicky Ratnani. As I could not make it to the event, they sent me these gorgeous juicy looking apples with an informational brochure and recipe booklet demonstrated by Chef Ratnani. Thank you SCS group for apples and information on them. More on this in coming posts.