After that elaborate thali today I am hear with a simple lunch thali with some every day recipes. These are my Favorite recipes too which I make very often. The main thing in this thali I used very less oil so In my view this is a low fat thali. Since I like to have rice for my lunch I placed rice bowl in this thali . You can change rice and place roti or boiled broken wheat that will be much better. But carbohydrates also require to your body, that is totally your choice.We need 60 to 70 gms fat in our every day meal and that depends up on your cholesterol level. In Indian familys we use oil in tadkas(talimpu) every day hardly we have deep fried snacks once or twice in a month. In my every day cooking I make two curries with 2 tabsp of oil. I mix groundnut,sunflower and seasame oil in bottle and use this for thadkas. Some times I use olive oil also, for deep frys I use sunflower oil.
Any way In this thali My first curry is Totakura Pulusu for this I used 1 tab sp of mixed oil for tadka(talimpu). Second recipe is Munakkaya Kura (drumstick curry), in this curry usually I make a paste with cashewnuts and coconut. But for this thali i made a paste with onion, mellon and poppy seeds paste to season this paste with a tab sp of olive oil. till now the oil I used in my cooking for today is 20 ml. Then the next curry is Aritikaya nuvvu podi kura (green plantain and seasame seed powder curry) for this 1/2 tab sp of mixed oil, because I boiled the plantain first with skin then peeled and cut in to cubes. So when you boil and stir fri the vegetable that won't take much oil to cook the vegetable.For this oil helps to coat the spice powder on vegetable well. The next one is Rasam normally we use a tea sp oil to give tadka(talimpu) for rasam. So totally I use 40 ml oil for this recipes (including pickle oil). Because of this I said this is a low fat thali Hope you all agree with me. So let's check what is there in this thali we have
Totakura pulusu (amaranth Leaves tangy curry)
Munakaya masala kura( drumstick Masala curry)
Aritikaya Nuvupodi kura (Green Plantain seasame seed powder curry)
Rasam
Perugu (curd)
Rice
Pappula podi
Tomato Pickle
And here is the recipe for Totakura Pulusu...
INGREDIENTS:-----
Totakura (amaranth leaves) -- 2 cups finely chopped
Tomato ---- 4 medium finely chopped
Onion ---- 1 medium finely chopped
Green chillies --- 2 cut in to two
Salt to taste
Turmeric --- 1/4 tea sp
Red chilli powder ---- 1/2 tea sp or according to your taste.
Tamarind --- 1 inch piece
Oil ---- 1 tab sp
Mustard seeds -- 1/2 tea sp
Split urad dal --- 1 tea sp
Cumin seeds -- 1/2 tea sp
Garlic cloves --- 4 crushed
Curry leaves a few
1. Take all chopped vegetables in a pan and add salt to taste,Tamarind piece, turmeric powder, red chilli powder and sprinkle 1/4 cup water, cook in a very low flame till vegetables are cooked and all the water is avoparated.
2. To check if the Amaranth leaves are cooked or not take out a spoon of curry let it cool for a minute and mash the leaves with you hand if the leaves are mashed then it is cooked.
3. Now remove from heat and mash the cooked vegetables with a potato masher (pappugutti) to mix every thing well and this gives a smooth texture to the curry.
Dont over mash just mash it till every thing bleds well.
4. Now heat oil in a othe pan add mustard seeds let them popup then add crushed garlic, urad dal, cumin seeds, curry leaves one by on and fry till golden and add this seasoning to mashed Amaranth leaves mixture, mix well.
Serve with rice or roti.
This is my second Thali for Blogging Marathon 16 th edition in the theme of Indian thali and lets check the Marathon page.
And this is my entry for Srivallis Thali Mela
Any way In this thali My first curry is Totakura Pulusu for this I used 1 tab sp of mixed oil for tadka(talimpu). Second recipe is Munakkaya Kura (drumstick curry), in this curry usually I make a paste with cashewnuts and coconut. But for this thali i made a paste with onion, mellon and poppy seeds paste to season this paste with a tab sp of olive oil. till now the oil I used in my cooking for today is 20 ml. Then the next curry is Aritikaya nuvvu podi kura (green plantain and seasame seed powder curry) for this 1/2 tab sp of mixed oil, because I boiled the plantain first with skin then peeled and cut in to cubes. So when you boil and stir fri the vegetable that won't take much oil to cook the vegetable.For this oil helps to coat the spice powder on vegetable well. The next one is Rasam normally we use a tea sp oil to give tadka(talimpu) for rasam. So totally I use 40 ml oil for this recipes (including pickle oil). Because of this I said this is a low fat thali Hope you all agree with me. So let's check what is there in this thali we have Totakura pulusu (amaranth Leaves tangy curry)
Munakaya masala kura( drumstick Masala curry)
Aritikaya Nuvupodi kura (Green Plantain seasame seed powder curry)Rasam
Perugu (curd)
Rice
Pappula podi
Tomato Pickle
And here is the recipe for Totakura Pulusu...
INGREDIENTS:-----Totakura (amaranth leaves) -- 2 cups finely chopped
Tomato ---- 4 medium finely chopped
Onion ---- 1 medium finely chopped
Green chillies --- 2 cut in to two
Salt to taste
Turmeric --- 1/4 tea sp
Red chilli powder ---- 1/2 tea sp or according to your taste.
Tamarind --- 1 inch piece
Oil ---- 1 tab sp
Mustard seeds -- 1/2 tea sp
Split urad dal --- 1 tea sp
Cumin seeds -- 1/2 tea sp
Garlic cloves --- 4 crushed
Curry leaves a few
1. Take all chopped vegetables in a pan and add salt to taste,Tamarind piece, turmeric powder, red chilli powder and sprinkle 1/4 cup water, cook in a very low flame till vegetables are cooked and all the water is avoparated.
2. To check if the Amaranth leaves are cooked or not take out a spoon of curry let it cool for a minute and mash the leaves with you hand if the leaves are mashed then it is cooked.
3. Now remove from heat and mash the cooked vegetables with a potato masher (pappugutti) to mix every thing well and this gives a smooth texture to the curry.
Dont over mash just mash it till every thing bleds well.
4. Now heat oil in a othe pan add mustard seeds let them popup then add crushed garlic, urad dal, cumin seeds, curry leaves one by on and fry till golden and add this seasoning to mashed Amaranth leaves mixture, mix well.
Serve with rice or roti.
This is my second Thali for Blogging Marathon 16 th edition in the theme of Indian thali and lets check the Marathon page.
And this is my entry for Srivallis Thali Mela
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