Talimpu

Coconut Stuffed Eggplant

Raji — Tue, 10 Nov 2009 17:02:10 +0000

Chintapandu Kobbaru Koru Tho Gutti Vankaya. Indian Baby Eggplants are often stuffed with spices or dals. Grated coconut is ground into smooth thick paste with tamarind, onion, green chiles and other spices. Eggplants are stuffed with this spicy and sour coconut paste. Oil is tempered with few spices and stuffed eggplants are cooked covered in little [...]

Chana Masala

Raji — Mon, 09 Nov 2009 17:30:49 +0000

Channa Masala. Chana Masala is a very popular North Indian dish especially in Punjab, Gujarat and Rajasthan. Chickpeas / garbanzos are made into light gravy curry with dominating sour taste combined with a hint of heat. Chickpeas are soaked overnight and cooked along with a tea bag for the dark color the black tea imparts on [...]

Tempered Black Chickpeas

Raji — Sat, 07 Nov 2009 17:00:49 +0000

Desi Senagala Talimpu. In South India, tempered chickpeas is most common in temples which is offered as prasadam. Black chickpeas / kala chana are soaked in water overnight and left for sprouting. Once chickpeas sprout, they are pressure cooked till soft. Oil is tempered with few spices and cooked sprouted chickpeas are lightly fried in the [...]

Matki Kachori

Raji — Fri, 06 Nov 2009 17:19:37 +0000

Moth Beans Kachori. Kachori is a North Indian savory snack which is a small deep fried bread filled with cooked dal mixture. Kachori is most famous in states like Uttar Pradesh, Rajasthan etc. Though the stuffing varies for each kachori, the method is always the same. Here, moth beans are used as a stuffing to kachori. [...]

Kidney Beans and Rice

Raji — Thu, 05 Nov 2009 18:16:42 +0000

Rajma Chawal. Rajma chawal is a very popular Punjabi dish made from red kidney beans and served with steamed rice. Kidney beans are soaked for 6 – 8 hours and pressure cooked till soft. Tomato onion gravy is prepared with a couple of spices and cooked rajma beans are simmered in the tomato onion gravy sauce [...]