COCONUT CHUTNEY

INGREDIENTS

Oil – 1tbsp

Peanuts – 1 tbsp

Green chillies – 10 to 12

Chana dal – 1 1/2 tbsp

Urad dal – 1 tsp

Coriander seeds – 1/2 tsp

Cumin seeds – 1/2 tsp

Roasted chana dal – 1 1/2 tbsp

Broken red chillies – 3 pieces

Curry leaves – few

Garlic – 3 mashed

Freshly grated coconut – 1/2 cup

Yogurt – 1 /2 cup to 1 cup

Salt to taste

TALIMPU

Oil – 1 tsp

Mustard seeds – 1/2 tsp

Broken red chillies – 2 pieces

Curry leaves – few

METHOD

  1. Heat oil in a pan. Fry peanuts for 2 minutes. Add green chillies and fry for 3 minutes. Then, add chana dal, urad dal, cumin seeds, coriander seeds and broken red chillies .
  2. Fry on low flame till they become light golden colour. Add roasted chana dal and fry for 2 more minutes. Add mashed garlic and curry leaves mix well. Switch off the flame and cool it.
  3. Put all the fried ingredients in a grinder jar. Add salt and grind it to a coarse powder.
  4. Then add freshly grated coconut and curd and grind it to a paste. Lastly add coriander leaves and grind one more time.
  5. Empty it into a bowl. Heat oil in a small kadai and add mustard seeds. Let them splutter. Add red chillies and curry leaves. Fry for a second and pour it over chutney.
  6. Mix well. Serve with dosa. Adjust spice level according to your taste.

SENAGAPINDI CHUTNEY

INGREDIENTS

Senaga pindi [besan] – 4 tbsp

Butter milk – 2 cups

Lemon juice – 1/2 tsp

Finely chopped coriander leaves – 1 tbsp

Salt to taste

Turmeric powder – a pinch

TALIMPU

Oil – 2 tbsp

Mustard seeds- 1/2 tsp

Cumin seeds – 1/2 tsp

Mashed garlic – 4 cloves

Broken red chillies- 4 pieces

Curry leaves – few

METHOD

  1. Heat oil in a kadai. Add mustard seeds and let them splutter. Add all the remaning ingredients one by one and fry for a minute. Add senaga pindi.
  2. Mix well. Fry on low flame till the raw smell fades. Add turmeric powder and red chilli powder.
  3. Mix well. Add butter milk and keep strring continuously, until the mixture combines well and thickens slightly.
  4. Add salt, lemon juice and finely chopped coriander leaves.
  5. Goes well with idli.

SUGGESTIONS

Instead of senaga pindi you can use kandi podi.

ATUKULA MIXTURE

INGREDIENTS

Atukulu – 1 cup

Pea nuts – 1/4 cup

Cashew nuts – 1/4 cup

Red chilli powder – 1tbsp

Curry leaves – 2 springs

Salt to taste

Oil for deep frying

METHOD

  1. Heat some oil in a deep kadai.
  2. When the oil is hot enough, add atukulu in small batches .
  3. As and when they are puffed, remove the atukulu using a slotted spoon and transfer them to a colander.
  4. Repeat steps 2 and 3 depending on your required quantity.
  5. Add salt and red chilli powder to the fried atukulu and mix well.
  6. Fry some cashew nuts, peanuts and curry leaves separately in the same oil.
  7. Add the fried cashew nuts, peanuts and curry leaves to the atukulu.
  8. Mix everything until it is well coated with the spices.
  9. Store the mixture in a glass jar or air tight container.
  10. The mixture stays good for about 10 to 15 days.

KARIVEPAKU RICE

INGREDIENTS

Raw rice – 1 cup

Curry leaves – 1/2 cup

Freshly grated coconut – 1/2 cup

Peanuts – 2 tbsp roasted and skinned

Cumin seeds – 1 tsp

Garlic clove – 1 optional

Green chillies – 4

Lemon juice – 1 1/2 tsp

TALIMPU

Ghee – 1bsp

Oil – 1 tbsp

Mustard seeds- 1 tsp

Urad dal -1 1/2 tsp

Cashew nuts – 8 cut into pieces

METHOD

  1. Cook rice with 2 1/2 cups of water. Cool it and keep it aside.
  2. Grind grated coconut, curry leaves, green chillies, cumin seeds and ground nuts to a fine paste.
  3. Heat oil and ghee in a kadai. Add mustard seeds. Let them crackle. Add urad dal and cashew nuts.
  4. Fry for a minute. Add karivepaku paste and fry till water evaporates.
  5. Add salt and mix well. Then add cooked and cooled rice. Mix well.
  6. Cook on low flame till the mixture coats well. Lastly, add lemon juice and mix well.
  7. Serve with ullipaya perugu pachadi. Adjust seasonings.

EGG SNACK

INGREDIENTS

Boiled eggs – 4

Finely chopped onions – 1 medium size

Finely chopped tomatoes – 2 tbsp [remove seeds and chop it]

Finely chopped coriander for garnishing

Salt to taste

Red chilli powder- 1tsp

METHOD

  1. Boil eggs, peel it and keep it aside.
  2. Just before serving, cut eggs in half.
  3. Arrange in a plate. Sprinkle finely chopped onions and tomatoes.
  4. Lastly sprinkle salt, red chilli powder and finely chopped coriander leaves.
  5. Serve as accompaniment.

GODUMA DOSA

INGREDIENTS

Whole wheat [godumalu] – 1 cup

Urad dal – 1/2 cup

Raw rice – 1 tbsp

Fenugreek seeds – 1 tsp

Salt to taste

Ghee and oil for frying

Finely chopped onions – 1 medium size

Finely chopped ginger – 1 to 2 tbsp

Finely chopped green chillies- 1 to 2 tbsp

Finely chopped fresh coriander leaves

METHOD

  1. Wash godumalu, urad dal, rice and fenugreek seeds well. Soak in water for 6 to 8 hours.
  2. Drain and grind to make a smooth batter using 1 to 1 1/2 cups of water. Add salt and mix well.
  3. Set aside to ferment for 5 hours. Just before making dosas, add little water if necessary.
  4. Heat dosa tawa. Pour a ladle of batter into the centre of tawa. Spread quickly using the ladle.
  5. Sprinkle onions, green chillies, ginger and coriander leaves. Drizzle oil and ghee.
  6. Cook on high flame for 30 to 40 seconds, then cook on medium flame to low flame.
  7. Once the base becomes golden colour or crisp. Take the dosa out onto a plate.
  8. No need to cook another side. Serve with chutney.

CARROT PALAK RICE

INGREDIENTS

Rice – 1 cup

Chopped palak – 1 cup

Grated carrot- 1/2 cup

Onions – 1 sliced

Garlic cloves – 5 finely chopped

Black pepper corns – 3 to 4

Cloves – 3 to 4

Cinnamon – 1 inch

Cumin seeds – 1/2 tsp

Ghee – 1 1/2 tbsp

Salt to taste

METHOD

  1. Cook rice with 2 1/2 cups of water and cool it. Keep it aside.
  2. Wash finely chopped palak and boil it . Strain and squeeze water. Keep it aside.
  3. Heat ghee in a kadai and add cumin seeds. When cumin seeds start to crackle, add black pepper corns, cloves and cinnamon.
  4. Fry for few seconds. Add finely chopped garlic and sliced onions. Saute it for 2 minutes.
  5. Add the grated carrot, salt and strained palak. Fry till the raw smell goes away.
  6. Add cooled rice and mix well. Check out the seasonings. Cook on low flame till the rice absorbs the masala.
  7. Garnish with finely chopped coriander leaves. If u want it to be more spicy, add green chillies.

SOYA GRANULES AND TOTAKURA RICE

INGREDIENTS

Basmathi rice- 1 cup washed and soaked for 1 hour

Finely chopped totakura- 1 1/2 cups

Soya granules- 1 cup

Ginger garlic paste – 1tbsp

Pulav masala – 1/2 tsp

Ghee – 1tbsp

Oil – 1 tbsp

Onions – 2 finely chopped

Green chillies – 2 slited

Water – 1 1/2 cups

Salt to taste

METHOD

  1. Washed and soak basmathi rice for 1 hour.
  2. Boil soya granules in water for 5 to 8 minutes. Strain and wash in cold water.
  3. Squeeze off the excess water and set aside. Wash totakura well and strain it. Boil totakura in water for 5 to 6 minutes on high flame.
  4. Strain and squeeze off the excess water and set aside. Add oil and ghee in a kadai. Add finely chopped onions and green chillies.
  5. Add salt and cook on low flame till onions turns light pink. Then, add ginger and garlic paste and fry for 5 minutes on medium flame.
  6. Add soya granules and mix well. Fry for 3 to 4 minutes. Then add squeezed totakura and mix well.
  7. Cook on medium flame for 4 minutes. Add salt and pulav masala. Mix well.
  8. Add water and bring it to boil. Add strained basmathi rice. Check out seasonings.
  9. Cook on low flame till the rice is done. Goes well with raita and any masala curries.

MAGAYA RICE

INGREDIENTS

Rice – 1 cup cooked with 2 1/2 cups of water and cool it.

Magaya pachadi – 4 to 5 tbsp (according to your taste)

Ghee – 3 tbsp

TALIMPU

Oil – 1tsp

Mustard seeds – 1/2 tsp

Cumin seeds – 1/2 seeds

Curry leaves – few

METHOD

  1. Take a bowl. Mix rice, ghee and magaya pickle. Adjust seasoning.
  2. Heat oil in a pan. Add mustard seeds and let them splutter. Add cumin seeds and curry leaves and fry for 10 seconds and pour it over the magaya rice.
  3. Adjust pickle according to your taste.

KAKARAKAYA FRY

INGREDIENTS

Kakarakaya 1/2 kg

Turmeric powder – 1/4 tsp

Red chilli powder- 1 1/2 tsp

Salt to taste

TALIMPU

Oil – 3 to 4 tbsp

Cumin seeds – 1/2 tsp

Broken red chilli pieces – 6

Mashed garlic cloves – 4

Curry leaves – few

METHOD

  1. Peel the bitter gourds. Nip the ends.
  2. Cut into thin round slices and remove the seeds and pith.
  3. Heat oil in a wide pan and add all the talimpu ingredients one by one and let them fry for 30 seconds.
  4. Add bitter gourd pieces, turmeric and salt. Mix well.
  5. Cook on medium flame until bitter gourd pieces are roasted well.
  6. Keep stirring in between to prevent browning.
  7. Lastly add red chilli powder and fry for one more minute.
  8. To make the bitter gourd pieces crisp while cooking, use a bit more oil.
  9. Serve with rice and ghee.

SET DOSA

INGREDIENTS

Rice – 2 cups

Atukulu – 1 cup [ poha]

Urad dal – 1/2 cup

Fenugreek seeds – 1 1/2 tsp

Salt to taste

Oil and ghee – Mix 2 tbsp oil, 2 tbsp ghee and keep it aside

METHOD

  1. Set dosa is known for its softness and sponginess.
  2. Wash and soak rice, urad dal and fenugreek seeds for 5 hours.
  3. Wash and soak atukulu for 1 hour.
  4. Drain off the water from rice and urad dal mixture and atukulu.
  5. Transfer all items to the mixi or wet grinder with 1/4 cup of water.
  6. Grind to a smooth paste using water. Transfer it to a bowl . Add salt and mix well.
  7. Ferment in a warm place for 8 hours. After 8 hours, mix gently and keep it aside.
  8. In case the batter looks too thick, add some more water. Heat an iron tawa and spread some oil lightly.
  9. The tawa has to be medium hot. Pour ladle full of batter and spread out in a circular motion slightly thicker than regular dosa.
  10. Pour 1/2 tsp oil and ghee mixture around the edges. Cover and roast the dosa till it turns golden brown from the bottom and completely cooked from the top.
  11. Serve with coconut chutney and chicken pulusu.

SUGGESTION

If you want ragi set dosa, mix 3 tbsp ragi flour and 2 tbsp of water to 1 cup of batter.

P0TLAKAYA KOBBARI KURA

INGREDIENTS

Potlakaya – 1 medium size [ 2 to 2 1/2 cups]

Finely chopped onions – 2 medium size

Turmeric powder – 1/8 tsp

Salt to taste

Green chillies – 2 slit

TALIMPU

Oil – 2 tbsp

Urad dal – 1 tsp

Mustard seeds – 1/2 tsp

Cumin seeds – 1 tsp

Mashed garlic – 3 cloves

Broken red chillies- 6 pieces

Curry leaves- few

METHOD

  1. Potlakaya (snake gourd) has a natural whitish layer coated over them. This has to be scraped off with a knife first.
  2. Cut the snake gourd to 2 to 3 pieces and cut them vertically. Discard the seeds and the pith or the white pulp.
  3. Cut it into small pieces. Wash and boil in water for 5 to 6 minutes till it softens. Strain in a colander and keep it aside.
  4. Heat oil in a wide pan. Add urad dal and fry for 10 seconds, then add mustard seeds, cumin seeds and mashed garlic. Mix well.
  5. Then add broken red chillies and curry leaves and fry for 10 more seconds. Add onions and green chillies.
  6. Add salt and turmeric powder and mix well. Cook on medium flame till the onions turn soft.
  7. Add boiled snake gourd pieces and cook on high flame for 2 to 3 minutes. Then cook on medium flame for 6 to 7 minutes.
  8. Add freshly grated coconut and fry for another 6 to 7 minutes. Switch off the flame. Serve with rice.

MASALA PEANUTS

INGREDIENTS

Peanuts- 1 cup

Besan flour – 1/2 cup

Rice flour – 1 tbsp

Red chilli powder – 1 tbsp

Cumin seeds – 1 tbsp

Water – 2 to 3 tbsp

Curry leaves – few

METHOD

  1. Rinse peanuts under running water. Drain them in a colander.
  2. Take a bowl and add peanuts. Then, add all the rest of the ingredients. Mix well.
  3. Sprinkle little water and mix well until each peanut is coated well with masala.
  4. Heat oil in a pan. Gently drop the peanuts. Do not add them in lumps.
  5. Do not disturb for a minute, then stir and fry on low to medium flame.
  6. Fry till the foam in the oil disappears completely and peanuts turn golden brown and crisp.
  7. Drain the fried peanuts onto a kitchen paper. In the same oil, fry curry leaves and add it to the fried peanuts.
  8. Cool them completely and store in a air tight jar.

CORN ON THE COB

INGREDIENTS

Sweet corn cobs – 3

FOR SPREAD

Finely chopped coriander leaves – 1 tbsp

Roasted cumin seeds powder- 3/4 tsp

Lemon juice- 1 tsp

Melted butter – 2 to 3 tbsp

Mashed garlic cloves – 2 optional

Salt to taste

Red chilli powder – 1 tsp

METHOD

  1. Clean the cobs and trim the stems. Take small bowl and mix all the ingredients for the spread.
  2. Mix well and keep it aside. Roast the cobs over charcoal or an electric barbeque or on gas stove till they are cooked.
  3. Brush the flavored butter on the cobs.
  4. Serve hot.

PANDUMIRAPA MAMIDIKAYA PACHADI

INGREDIENTS

Pandumirapa paste- 2 cups [for recipe, check out my previous posts]

Raw mango pieces – 1 cup peeled and cut into cubes

TALIMPU

Oil – 1 cup

Mustard seeds – 1/2 tsp

Cumin seeds – 1/2 tsp

Fenugreek seeds – 1/2 tsp

Garlic – 10 cloves mashed

Broken red chillies – 1/3 cup

Curry leaves – 1/3 cup loosely packed

Asafoetida – 1/4 tsp

Finely chopped coriander leaves – 1/2 cup

METHOD

  1. In a bowl, mix peeled mango pieces and pandumirapa paste. Keep it aside.
  2. Heat oil in a pan and add mustard seeds. Let them splutter. Add cumin seeds and fenugreek seeds.
  3. Mix throughly. Add mashed garlic, broken red chilli pieces, curry leaves and asafoetida powder and fry for 15 to 20 seconds.
  4. Lastly, add finely chopped coriander leaves. Mix well and switch off the flame.
  5. Pour it over pandumirapakaya paste and mix well . Check out seasonings.
  6. Goes well with rice, idly and dosa.

CHILAGADA DUMPALA PULUSU

INGREDIENTS

Chilagada dumpalu- 4 medium size

Drum sticks – 8 pieces

Finely chopped onions – 3 cups

Green chillies – 3 slited

Tamarind paste- 2 tbsp

Grated jaggery – 1/3 cup

Salt to taste

Turmeric powder – 1/8 tsp

Red chilli powder- 2 tbsp

Water -2 1/2 cups

TALIMPU

Oil- 1/4 cup

Mustard seeds – 1/4 tsp

Cumin seeds – 1/4 tsp

Fenugreek seeds – 1/8 tsp

Garlic – 4 cloves mashed

Broken red chillies – 5 pieces

Curry leaves – few

METHOD

  1. Wash and peel chilagada dumpalu. Cut dumpalu into big circles and add it into a bowl filled with water.
  2. Heat oil in a pressure cooker. Add mustard seeds, let them splutter. Then add all talimpu ingredients one by one. Fry for 30 seconds. Add finely chopped onions and green chillies.
  3. Mix well and add salt and turmeric powder. Cover and cook on low flame till onions turns into light pink colour.
  4. Add chilakada dumpalu. Mix and cover and cook on low flame for 5 to 6 minutes.
  5. Add red chilli powder. Mix throughly. Add jaggery and tamarind paste.
  6. Cover and cook on low flame till jaggery melts. Add drum stick pieces and water .
  7. Bring it to a boil. At this stage check out salt, sweet and sourness. Close lid and pressure cook on high flame till the first whistle.
  8. Cook on low flame for 2 minutes. Switch off the flame. Allow the pressure to release on its own and then open the cooker. Mix well and serve with mudda pappu and rice.

SLICED EGG FRY

INGREDIENTS

Boiled eggs – 6

Turmeric powder – 1/4 tsp

Finely sliced onions – 1 1/2 cups

Red chilli powder – 2 1/2 tsp

Pulav masala – 1/2 tsp

Water – 1/4 cup

Salt to taste

finely chopped coriander leaves – 1 tbsp

TALIMPU

Oil – 3 to 4 tbsp

Cumin seeds – 1/2 tsp

Crushed garlic – 2 cloves

Broken red chilli pieces – 4

Curry leaves – few

METHOD

  1. Peel boiled eggs. Remove yolks and keep it aside.
  2. Slice the eggs. Heat oil in a pan, add cumin seeds and let them splutter. Add mashed garlic, broken red chillies and curry leaves one by one.
  3. Fry for a few seconds. Add finely chopped onions, mix well. Add salt and turmeric powder. Cover and cook on low flame.
  4. Cook till onions turns into light golden colour. Add red chilli powder and pulav masala. Cook for another 2 minutes.
  5. Add sliced eggs and mix well. Cover and cook for another 2 minutes.
  6. Add water. Cover and cook till water is absorbed . Finally, add finely chopped coriander leaves. Check out seasonings. Mix well.
  7. At this stage if you want to add egg yolk you can add. This is optional. Serve with rice or chapathi.

DONDAKAYA FRY

INGREDIENTS

Dondakayalu – 1/2 kg

Onions – 2 medium size chopped

Green chillies – 3 (slit)

Turmeric powder – 1 /8 tsp

Red chilli powder – 1 1/2 tsp

Salt to taste

TALIMPU

Oil – 4 tbsp

Urad dal – 1 tsp

Cumin seeds – 1 tsp

Broken red chilli pieces – 4

Garlic – 4 pods mashed

Curry leaves – 1 spring

METHOD

  1. Wash dondakayalu and drain them. Let them dry completely.
  2. Chop off the ends and then slice them into circles. Cook dondakayalu in microvave on high power for 15 minutes. This reduces cooking time or else you can directly put in talimpu.
  3. Heat oil in a frying pan and add urad dal. Allow the dal to cook till it turns into light golden brown. Add cumin seeds, broken red chillies, mashed garlic and curry leaves.
  4. Add cooked or uncooked dondakayalu., salt and turmeric powder. Mix well, fry for 5 minutes.
  5. Then add chopped onions and fry on medium flame till the dondakayalu turn into dark brown.
  6. Make sure not to burn the dondakayalu. Lastly, add red chilli powder and fry for another 2 to 3 minutes.
  7. Serve with rice and ghee.

MONACO BISCUIT SNACK

INGREDIENTS

Monaco biscuit packet – 1

FOR THE FIRST TOPPING

Finely chopped onions – 2 tbsp

Finely chopped capsicum – 2 tbsp

Finely chopped tomatoes – 1 1/2 tsp [without seeds]

Finely chopped coriander leaves – 1/2 tsp

Chat masala – 3/4 tsp

Black pepper powder – 1/2 tsp

Salt to taste

Tomato ketchup for spreading

For the second topping

Britannia cheese spread cream cheese – 2 to 3 tbsp

Finely chopped coriander leaves – 1/2 tsp

Finely chopped onions – 1 tsp

Hot garlic sauce- 1 tsp

Finely chopped coriander leaves for garnishing

METHOD

For the frist topping

  1. Take a bowl and add all the ingredients. Mix well and keep it aside. Check out the seasonings.
  2. Just before serving, place monaco biscuits on a serving plate. Spread tomato ketchup evenly on monaco biscuit .
  3. Top with 1 to 1 1/2 tsp of topping and add some ketchup on it . Serve immediately.

SECOND TOPPING

  1. Take a bowl. Mix cheese spread, chopped coriander leaves, chopped onions and hot garlic sauce.
  2. Top the biscuits with the prepared mix. Garnish with coriander leaves. Serve immediately.

NOTE

These toppings can be enjoyed on any biscuit of your choice.

TOMATO COCONUT ROTI PACHADI

INGREDIENTS

Tomatoes – 3 cut into small pieces

Oil – 1 tsp

Turmeric powder- a pinch

Tamarind paste – 3 tsp

Salt to taste

Red chilli powder- 3 tbsp

Garlic – 8 with out skin

Curry leaves – few

Cumin seeds – 1 tsp

Freshly grated coconut – 1/2 cup

TALIMPU

Oil – 2 tsp

Urad dal – 1/2 tsp

Mustard seeds – 1/2 tsp

Cumin seeds – 1/2 tsp

Broken red chillies- 4

Mashed garlic – 3 cloves

Curry leaves – few

Asafoetida – 1/4 tsp

METHOD

  1. Wash and cut tomatoes into small pieces. Heat oil in a pan. Add tomatoes, salt and turmeric powder.
  2. Cook on medium flame for 5 to 6 minutes. Add tamarind paste and mix well. Cook on medium flame till tomatoes becomes mushy.
  3. Take a mortar and pestle. Crush garlic, cumin seeds and curry leaves to a coarse paste. Add cooked tomatoes and crush into a coarse paste. Add freshly grated coconut and red chilli powder. Mix well and mash it to a coarse paste.
  4. At this stage check out salt. If you want it to be more spicy, add more red chilli powder. Mix well and keep it aside.
  5. Heat oil for talimpu. Add mustard seeds. When mustard seeds starts spluttering, add urad dal and cumin seeds.
  6. Fry for few seconds. Add mashed garlic, broken red chillies and curry leaves. Fry for few seconds and add asafoetida. Mix well.
  7. Add tomato coconut mixture to this talimpu. Switch off the flame. Mix well.
  8. Serve with hot rice and ghee.

KATTU PONGAL [ DHANURMASAM PRASADAM]

INGREDIENTS

Rice – 1/2 cup

Moong dal – 1 1/2 tbsp

Water – 2 cup

Asafoetida

Salt – 1/2 tsp

TALIMPU

Cow ghee – 3 tbsp

Cumin seeds – 1/2 seeds

Black pepper – 1/2 tsp coarsely powdered

Dhanur masam is considered the month of bhakthi. Offering of pongal as naivedya is the most sacred offer for Lord Vishnu. Basil is one more thing that is more important and auspicious to offer to god.

METHOD

  1. Heat a pan and add moong dal. Dry roast it till they are slightly golden brown colour.
  2. Cool it . Wash rice and dal twice and drain it .
  3. Heat ghee in a pressure cooker. Add cumin seeds and coarsely grounded black pepper. Fry on low flame till the pepper starts to burst.
  4. Then add asafoetida, curry leaves and fry for 10 seconds.
  5. Add washed moong dal and rice. Mix well. Add salt and 2 cups of water. Pressure cook on high flame till the first whistle .
  6. Then cook on low flame for 6 to 7 minutes. Switch off the flame.
  7. Allow the pressure to release on its own and then open the cooker.
  8. Mix well and offer as naivedyam to god.

PACHI MAGAI

INGREDIENTS

Raw firm sour mangoes – 5 

Red chilli powder – 1/2 cup

Mustard powder – 1 tbsp

Fenugreek powder – 2tbsp

Cumin seeds – 1/2 tsp

Fenugreek seeds – 1/2 tsp

Garlic  – 8 with out skin

Garlic – 8 mashed with skin

Salt -3 tbsp

Oil – 1 1/2 cup

The taste and texture of this pickle when mixed with hot rice, mudda pappu and ghee is just wonderful. Buy medium sized mangoes which are deep green and firm.

METHOD

  1. Wash and wipe the mangoes with a soft dry cotton cloth.
  2. Peel the mangoes and cut into thin long 2 inch strips. Remove the seeds .In this pickle you can use inner shell called tenka in telugu along with mango pieces . 
  3. Spread the mango pieces on a clean plastic sheet and dry it in sun for one complete day.
  4. In the evening, take a wide bowl and add oil, sun dried mango pieces and mix well .
  5. Then add mashed garlic and peeled garlic cloves. Mix well.
  6. Then one by one add all the dry ingredients. Mix well and store in a clean jar.
  7. Keep it aside in a dry place for 3 days. After 3 days if you see the oil floating on the pickle up to 1/2 inch then, it is perfect. If not, add 2 to 3 tbsp of oil.
  8. Mix well. Check out the seasonings. This pickle needs 2 to 3 days to get marinated and ready to use.
  9. This stays good for over an year. Serve it with hot rice,  ghee and dal.

INSTANT USIRIKAYA PICKLE

INGREDIENTS

Usirikaya – 10 cut into pieces

Lemon juice – 4 tbsp

Roasted cumin powder – 1/8 tsp

Red chilli powder – 5 tbsp

Garlic – 15 mashed with skin

Oil – 1/2 cup

Salt to taste

METHOD

  1. Wash and pat dry usirikayas. Cut usirikayas into pieces discarding the seeds.
  2. Take a bowl, add all the ingredients one by one. Add usirikaya pieces to it, mix well.
  3. Check out the seasonings. Serve with hot rice . Goes well with idli, dosa and upma.

SENAGA PAPPU MASALA KOORA

INGREDIENTS

Senega Pappu – 1/2 cup washed and soaked for 6 to 8 hours

Oil – 5 tbsp

Onion paste – 4 to 4 1/2 tbsp [ check out my previous posts]

Turmeric powder- 1/4 tsp

Red chilli powder- 2 1/2 tbsp

Pulav masala – 1/4 tsp (check out my previous posts)

Water – 2 1/2 cups

Salt to taste

TALIMPU

Oil – 5 tbsp

Garlic – 3 cloves

Cumin seeds 1/2 tsp

Broken red chilli pieces- 4 to 5

Curry leaves – few

METHOD

  1. Wash and soak Senega Pappu for 6 to 8 hours. Drain and keep aside.
  2. Heat oil in a pan. Add crushed garlic, cumin seeds, red chilli pieces and curry leaves. Fry for 1 minute.
  3. Add onion paste. Fry for 7 to 8 minutes on low flame. Then, add turmeric powder, red chilli powder. Mix well.
  4. Add drained Senaga Pappu. Mix well and fry for another 5 to 6 minutes .
  5. Add pulav masala , salt and mix well. Add 2 1/2 cups of water. Cover and cook on low flame for 10 minutes till the water evaporates.
  6. Check out the seasonings. If the senaga pappu is not cooked well, add some more water and cook on low flame till it is cooked well. Switch off the flame.

USIRIKAYA KOBBARI PACHADI

This pachadi can be made during kartika masam as it has no garlic.

INGREDIENTS

Usirikayalu – 5 cut into small pieces

Freshly grated coconut -1 cup

Green chillies – 3 to 4

Coriander seeds – 1/2 tsp

Cumin seeds – 1/2 tsp

Oil for frying

Salt to taste

Lemon juice – 1 tbsp

TALIMPU

Oil – 1 1/2 tsp

Mustard seeds – 1/2 tsp

Chana dal – 1/4 tsp

urad dal .- 1/4 tsp

Cumin seeds – 1/2 tsp

Broken red chillies – 6 pieces

Curry leaves – few

Turmeric powder – 1/3 tsp

Asafoetida – 1/3 tsp

METHOD

  1. Wash and pat dry usirikayalu. Chop the usirikayalu into pieces discarding the seeds.
  2. Heat 1 1/2 tsp of oil in a pan. Add green chillies , cumin seeds and coriander seeds.
  3. Fry on medium flame for 2 to 3 minutes till the raw smell goes out. Keep it aside.
  4. In the same pan, heat 1 1/2 tsp of oil. Fry usirikaya pieces on medium flame for 3 to 4 minutes. Fry till the usirikaya pieces turn into light pink colour.
  5. Take a motor & pestle. Crush green chillies , cumin seeds and coriander seeds to a coarse paste.
  6. Then, add salt and fried usirikaya pieces and mash it to a coarse paste. Add freshly grated coconut and lemon juice. Mix well and check out the seasonings.
  7. Heat 1 1/2 tsp oil in a pan and add mustard seeds. When mustard seeds start spluttering, add chana dal, urad dal, cumin seeds and fry for a second. Add red chillies, curry leaves, turmeric powder and asafoetida.Fry for few seconds.
  8. Add usirikaya and coconut mixture prepared earlier. Switch off the flame. Mix well.
  9. Serve with steamed rice and a dollop of ghee.

ARITIKAYA PALU POSI KOORA [ NO ONION NO GARLIC]

 

This curry can be made during kartika masam as it has no onions and garlic.

INGREDIENTS

Aritikaya- 2 ( raw bananas )

Green chillies – 2

Turmeric powder – 1/3 tsp

Milk – 2 cups

Salt to taste

TALIMPU

Oil – 3 tbsp

Cumin seeds – 1/2 tsp

Broken red chillies – 6

Curry leaves – few

METHOD

  1. Trim the ends of the raw banana and peel the skin. Cut into cubes and add to a bowl filled with water. If you don’t immerse the pieces immediately in water , it will start to blacken soon.
  2. Heat oil in a wide pan over medium heat. Add cumin seeds, red chillies and curry leaves. Fry for few seconds .
  3. Add green chillies,  aritikaya pieces, salt and turmeric powder and mix well.
  4. Close the lid and cook on low flame for 2 to 3 minutes. Open the lid, mix throughly and close the lid.  Let it cook for another 3 to 4 minutes on low flame till the aritikaya pieces are well cooked and soft
  5. Stir to ensure they don’t burn or stick to the pan.
  6. Add milk. Mix well. Cook on high flame for 1 to 2 minutes. Switch off the flame, curry should be semi liquid.

PLAIN TOOR DAL [ MUDDA PAPPU ]

INGREDIENTS

Toor dal – 1/2 cup

Water – 1 1/2 cups

Salt to taste

Turmeric powder- a big pinch

method

  1. Wash toor dal 2 times. Pressure cook toor dal with 1 1/2 cups of water.
  2. Cook on high flame till the first whistle comes. Turn the heat low and cook for 5 min.
  3. Turn off the flame and wait for pressure to release.
  4. Open lid add salt, turmeric and mix well with potato masher.
  5. Serve with hot rice and ghee.

USIRIKAYA PACHADI

INGREDIENTS

Grated Usirikaya – 1 cup

Oil – 1 cup for frying usirikaya,

Red chilli powder – 5 tbsp

Fenugreek powder – 1 tsp

Turmeric powder – 1/8 tsp

Mustard powder – 1 tsp

Salt to taste

Lemon juice – 3 tbsp

TALIMPU

Oil – 1/2 cup

Mustard seeds – 1/2 tsp

Fenugreek seeds – 1/4 tsp

Cumin seeds – 1/2 tsp

Mashed garlic – 10

Asafoetida -1/8 tsp

Broken red chillies – 8 pieces

Curry leaves – 2 springs

PROCEDURE

  1. Wash and pat dry usirikayas. Grate them using a carrot grater. Keep aside.
  2. Heat 1/2 cup of oil in a pan and add grated usirikaya. Fry on medium flame till colour changes.
  3. Switch off the flame and add lemon juice. Mix well and keep it aside.
  4. Take a bowl. Mix red chilli powder, turmeric powder, salt, fenugreek powder and mustard powder. Mix well keep it aside.

TALIMPU

  1. Heat oil in a pan. Add mustard seeds. When mustard seeds start to crackle, add cumin seeds, fenugreek seeds. Then add mashed garlic, red chillies , curry leaves and asafoetida.
  2. Fry for 1 to 2 minutes. Switch off the flame.
  3. Mix it with grated usirikaya. Add all the dry masalas to it. Mix well.
  4. Check out the seasonings. Goes well with idli , dosa and rice.

UGADI PACHADI

INGREDIENTS:

Tamarind – 100 grams makes one cup of thick paste

Water – 1 1/4 cup

Jaggery – 2 1/2 cups

Finely chopped sugarcane – 2 tbsp

Finely chopped coconut – 2 tbsp

Finely chopped banana – 1/2 cup

Finely chopped mango – 1 tbsp

Neem leaves – 1/2 tbsp

Salt, red chilli powder, black pepper powder – 1 pinch each

Each home has their own way of preparing ugadi pachadi.

METHOD:

  • Soak the tamarind in 1 1/2 cups of water for 1-2 hours and extract the pulp.
  • Grate the jaggery or you can powder it in a mixer.
  • Separate the neem flowers from the springs. Then gently rub the neem flowers between your two palms to separate the petals and put them in a plate. Use only petals for this process.
  • Keep finely chopped coconut, finely chopped bananas, finely chopped sugarcane and finely chopped peeled mangoes to a side.
  • Take a wide bowl. Add tamarind extract and 2 1/2 cups of grated jaggery. Mix well using your hand till the jaggery melts.
  • Then add the finely chopped ingredients mentioned in step four and mix well.
  • Lastly add neem petals, salt, red chilli powder, black pepper powder. Mix well.
  • Offer ugadi pachadi as naivedyam (offerings to god during the festival of ugadi).

SUGGESTIONS:

Ugadi pachadi should be like a sauce. Do not taste it if you intend to offer it to god. The recipe for ugadi pachadi may vary according to family beliefs and customs. All the ingredients in this pachadi recipe can be adjusted to suite your taste. Ugadhi pachadi goes well with curd rice.

RICE RAVA UPMA

ff373de0-203f-4150-8c3d-c1a5cc7c7433INGREDIENTS

Rice rawa – 1/2 cup

Moong dal – 1tbsp (pesara pappu)

Cumin seeds – 1/3 tsp

Mustard seeds – 1/3 tsp

Finely sliced onion – 1 small size

Green chillies – 3 to 4 slitted

Finely chopped ginger – 1 tbsp

Curry leaves – few

Oil – 2 1/2 tbsp

Water – 1 cup

An easy, delicious and authentic traditional south indian breakfast recipe.

METHOD

  1. Heat oil in a pan, add moong dal and fry for 1 minute. Add cumin seeds, mustard seeds and stir them for a few seconds.
  2. Add finely chopped ginger, green chillies, sliced onions and curry leaves.
  3. Cook on a medium flame until the onions become transparent. Add rice rava and salt. Mix well.
  4. Pour water and mix well. Check out the salt and bring it to a boil. Now reduce heat, cook on low flame until rava is cooked well.
  5. If you think the rice rava needs to be cooked some more, add 1 to 2 tbsp of water. Cover and cook on low flame for 2 to 3 minutes.
  6. Once this water is absorbed and the rava is cooked, turn off the flame. Keep covered for 2 to 3 minutes. Serve hot.
  7. Adding a tea spoon of ghee while boiling water enhances the flavour but it is optional.

SUGGESTIONS

You can add carrots and peasants well

METHI ROTI

IMG_0247

INGRIDENTS

Wheat flour – 2 cups

Methi leaves – 1 cup tightly packed fresh methi leaves

Red chilli powder – 1/2 tsp

Curd – 2 tbsp

Oil – 1 tbsp

Turmeric powder – a pinch

Finely chopped Garlic cloves – 6-7

Finely chopped green chillies -2

Salt to taste

Oil or ghee as required for frying

METHOD

  1. Rinse the methi leaves well. Drain them completely. Chop the methi leaves finely and keep it aside.
  2. Mash green chillies and garlic to a fine paste in a motor pestle. Take a bowl, add methi leaves and green chilli and garlic paste along with rest of the ingredients.
  3. Give it to a good mix. Add water little by little and keep kneading to make the dough soft.
  4. Cover with a damp cloth and rest it for half an hour.
  5. Make medium size balls of the dough. Dust the dough ball with some flour and then start rolling the paratha.
  6. Heat a tawa and place the roti on it .
  7. Wait for few seconds, you will notice few tiny bubbles on the surface. Flip the paratha.
  8. Cook the other side for a few seconds. Then apply oil and flip it again.
  9. Cook it by pressing it very gently using spatula. Cook until it turns brown.
  10. Serve methi paratha hot with pickle and curd.

RAVA APPALU

IMG_5251INGREDIENTS

Bombay rava – 1/2 cup

Grated jaggery – 1  1/2 cup

Water – 1 1/2 cup

Cow ghee – 1/2 tsp

Oil for deep frying

Appalu is the main neivedyam for lord hanuman. It has a crunchy outer layer and soft smooth inside.

METHOD

  • Heat a heavy bottom pan with 1 1/2 cups of water. Add grated jaggery and ghee, boil till the jaggery melts .
  • Add bombay rava slowly and keep stirring. Make sure there are no lumps.
  • Cover and cook for 2 to 3 minutes. Open the lid, mix well and cook on low flame while stirring.
  • Turn off the flame and allow it to cool down. The flour mixture should not be too hard or too soft.
  • You should be able to make a round patty with the mixture. Heat oil in a pan for deep frying.
  • Grease your palms with ghee, make small lemon sized balls and keep it side.
  • Once the oil is heated up, keep it in medium flame and shape the lemon size balls by pressing with palms into round shape patties..
  • Fry in oil till it becomes golden brown in colour. Fry equally on both sides .
  • Once the appalu are done, place them on a tissue paper. Serve as neivedyam.

SUGGESTIONS

Do not over crowd the pan as they tend to stick with each other and break .

PULAGAM (ATTESARU)

fullsizeoutput_1ceINGREDIENTS

Rice – 1/2 cup

Moong dal – 1/4 cup

Water – 2 1/2 cups

Turmeric powder – generous pinch

Salt to taste

Small jaggery pieces – 2

Cow ghee -1 tsp

Pulagam is an Indian traditional dish made with rice and dal. It is also prepared as naivedyam during every festival.

METHOD

  • Wash rice and moong dal together. Put rice and moong dal together in a small pan with 2 1/2 cups of water.
  • Bring it to boil, add salt and turmeric powder. Cook on low flame till the water is completely absorbed and rice is cooked.
  • Switch off the flame and add 1 tsp of ghee. Put jaggery pieces on top of the rice.
  • Serve as naivedyam to god.

 

PARAMANNAM ( RICE PAYASAM )

6BF49927-B224-410C-9280-594B31357414INGREDIENTS

Rice – 1/2 cup

Milk – 6 to 7 cups (cows milk if making naivedyam)

Grated jaggery – 1 cup

Cow ghee – 1tsp (cows ghee if making naivedyam)

Cashewnuts and raisins – optional

Ghee for frying nuts

METHOD

  • Wash rice several times and soak it in enough water for 15 to 20 minutes.
  • Drain and keep it aside. Pour milk to a rinsed heavy bottom pot.
  • Bring it to a boil on a medium flame. To the boiling milk, add drained rice and stir.
  • Stir once every few minutes. Cook the rice till it turns mushy and soft.
  • Adjust the consistency of the payasam by adding more milk. Let the rice and milk bubble up after adding milk.
  • Turn off the stove. Add grated Jaggery and 1 tsp of ghee mix well. Stir well until dissolved.
  • Heat ghee in another pan. Fry cashew nuts till they turn light golden in colour. Add raisins. Stir till they swell and pour this into the rice payasam.
  • Serve rice payasam warm or cold.

CHICKEN FRY WITH MASALA PASTE

fullsizeoutput_1cbINGREDIENTS

Chicken – 1 kg

FOR MASALA PASTE

Small onion – 1

Cloves – 25

Cardamom – 4

Cinnamon – 1 1/2 inch piece

Poppy seeds – 1/2 tbsp

Ginger – 2 inch piece

Garlic – 12 or ginger garlic paste 1 1/2 tbsp

Star anise – 1

Coriander seeds – 1 tbsp

Cumin seeds – 1/2 tsp

Fennel seeds – 1/4 tsp

Cashew nuts – 15

Grind all the above ingredients into a fine paste using little water.

Water – 1/2 cup

Red chilli powder – 4 tbsp

Salt to taste

A generous pinch of turmeric

TALIMPU

Oil – 1/2 cup

Crushed garlic – 8

Cumin seeds -1/2 tsp

Broken red chillies – 10

Curry leaves few

Finely chopped onions – 3

A pinch of salt

Green chillies – 6

Turmeric powder – 1/4 tsp

Finely chopped coriander leaves for garnishing

METHOD

  • Wash the chicken and put it in the pressure cooker. Grind all the masala ingredients to a fine paste using little water.
  • Transfer the masala paste into the chicken. Add salt, red chilli powder, turmeric powder and 1/2 cup of water. Mix well.
  • Pressure cook the chicken for 3 to 4 whistles and turn off the flame. Wait for the pressure to release naturally. Keep it aside.
  • Heat oil in a wide pan. Add all the talimpu ingredients one by one. Fry till the curry leaves turn crisp and aromatic.
  • Add sliced onions, turmeric powder and a pinch of salt. Cover and cook on medium flame till the onions light golden brown.
  • Now add the cooked chicken along with any left over gravy and cook on high flame.
  • Let the water evaporate. Mix well and adjust seasoning. Roast the chicken on medium flame for 5 to 6 minutes.
  • Scrape the sides and bottom of the pan now and then. When the chicken turns light brown in colour, add finely chopped coriander and mix throughly.
  • Fry for another 2 to 3 minutes. Check out the seasonings. Switch off the flame and serve hot.

 

PALALLO UNDRALLU (PALATALIKALU )

IMG_5024INGREDIENTS

FOR RICE FLOUR DOUGH

Rice flour – 1/2 cup

Water – 1 1/2 cup

Grated jaggery – 1/4 cup

TO MAKE PALALLO UNDRALLU

Milk – 2 1/2 cups

Water – 1/2 cup for diluting dough

Grated jaggery – 3/4 cup to 1 cup

METHOD

  • In a pan, put 1 1/2 cups of water bring it to a boil. Add grated jaggery and 1/3 tsp of ghee.
  • Let the jaggery melt into water. Add rice flour and keep stirring until it forms a smooth dough.
  • Swicth off the flame. Keep it covered for 5 minutes. Let it cool. Open the lid and knead the dough until it forms a smooth dough.
  • Take half a portion of dough. Make very small balls with the dough by greasing your hands with some ghee.
  • Keep them aside. Dilute remaning dough with 1/2 cup of water and keep it aside.
  • Take 2 1/2 cups of milk in another pan and bring it to boil.  When the milk starts to boil, add the prepared rice balls slowly.
  • Give it a stir carefully with out crushing the undrallu. Let them cook with milk on low flame for about 10 minutes.
  • After 10 minutes you will notice that the balls are soft and floating on top. Add the diluted flour mix. Mix well.
  • Cook for 1 to 2 minutes and switch off the flame. Wait for a minute and add grated jaggery.
  • Gently mix it well until the jaggery is well combined. Transfer this into a bowl, offer this as naivedyam or prasadam to Lord Ganesha on Ganesh Chaturthi .

METHI RICE

IMG_4973INGREDIENTS 

Basmathi rice  – 1 cup

Cloves – 3

Cardamom – 3

Cinnamon – 1 inch piece

Star anise – 1

Garlic cloves – 8

Ginger garlic paste – 1 tsp

Finely chopped methi leaves – 1/2 cup

Finely chopped mint leaves – 1/4 cup

Finely chopped coriander leaves  – 1/4 cup

Salt to taste

Oil – 1 tbsp

Ghee – 1 1/2 tbsp

Water – 2  1/2 cups

METHOD

  • Wash basmati rice and soak in water for 20 minutes. Drain and keep it aside.
  • Wash all the finely chopped leafy vegetables and keep it aside.
  • Heat oil and 1 tbsp of ghee in a pan. Add garlic cloves, cinnamon, cardamom and star anise.
  • Fry for 1 to 2 minutes, add ginger garlic paste. Fry till the raw smell fades away.
  • Add 2 1/2 cups of water and salt. Let it boil. Add finely chopped methi leaves, mint leaves and coriander leaves. Mix well and let it boil again.
  • Add drained basmati rice. Mix well. Cook on medium flame. Make sure the rice is fully cooked.  Once cooked, keep it covered for 5-6 minutes.
  • Lastly, add the remaining ghee. Mix throughly and serve hot with any type of gravy curries.

SUGGESTIONS

Adjust the water quantity according to your wish.

 

ATUKULA PRASADAM FOR KRISHNASHTAMI

fullsizeoutput_1c1INGREDIENTS

Atukulu (poha) – 1 cup

Grated jaggery – 1/2 cup

Luke warm milk – 1 1/2 tbsp

METHOD

  • Wash the atukulu well and drain for 5 minutes.
  • Powder the jaggery with out lumps.
  • Take a bowl and mix the drained atukulu and jaggery.
  • Sprinkle 1 1/2 tsp of milk and mix well .
  • Remove to a serving bowl. Offer as neivedhyam for krishnashtami.

CHALIMIDI

IMG_4790INGREDIENTS

Rice flour – 1 cup

Grated Jaggery – 1/2 cup

Freshly grated coconut – 1/4 cup

Ghee – 1 tsp

METHOD

  • Grind jaggery in a mixer to a fine paste or powder.
  • Take a bowl, add all the ingredients. Mix well and roll it into a small round shaped ball. Repeat the same with the rest of the mixture.
  • Chalimidi is ready to be offered as naivedhyam to the diety.

SUGGESTIONS

To make home made rice flour, soak 1 cup of rice grains in water over night. Next day, drain water and dry the rice on a cloth for 20 to 30 minutes. Grind the rice to a fine powder. Use whenever required.

DADDOJANAM

IMG_4750INGREDIENTS

Rice – 1/2 cup

Water – 2 1/2 cups

Curd – 2 cups

Green chillies – 3 cut into 1/2 inch pieces

Finely chopped ginger – 1 tsp crushed

Salt to taste

Oil – 1 1/2 tbsp

Mustard seeds – 1/4 tsp

Cumin seeds – 1/4 tsp

Turmeric powder – 1/4 tsp

Broken red chillies – 6 pieces

Curry leaves few

Finely chopped coriander leaves – 1tbsp

METHOD

  • Wash rice and cook with 2 1/2 cups of water . Lightly mash it with a potato masher. Bring rice to room temperature.
  • Mix cooked rice with curd and salt. Add finely chopped coriander leaves. Mix throughly and keep it aside.
  • Heat oil in a pan, add mustard seeds. Let them crackle for a few seconds and then add cumin seeds. Let it fry for 5 seconds.
  • Add crushed ginger and green chillies. Fry for 10 seconds. Add turmeric powder, broken red chillies and curry leaves.
  • Fry till curry leaves turns crisp. Turn off the flame. Add the talimpu ingredients to the prepared curd rice mixture and mix well.

MASALA PONGANALU

IMG_4635INGREDIENTS

Dosa batter – 1 cup

Finely chopped onions – 1 1/2 tbsp

Freshly grated coconut  – 1 tbsp

Red chilli powder – 1/3 tsp

Mustard seeds – 1/4 tsp

Baking soda – a pinch

Asafoetida – 1/4 tsp

Oil for frying

Salt to taste

METHOD

  • Take a bowl, add dosa batter and add all the remaning ingredients except oil. Mix throughly.
  • Heat ponganalu pan and add 3 to 4 drops of oil in each mould of the pan.
  • Once the ponganalu pan is hot, pour the batter into each mould to 2/3  and cover with lid.
  • Add some more oil on the top and close the lid and cook on low-medium heat.
  • When the base turns golden, flip them and cook them until done. Serve with chutney of your choice.

SUGGESTIONS

Cook on low medium heat, if not you will end up having raw batter in the middle .

You can add finely chopped vegetables like carrot, capsicum, cabbage and tomatoes.

PANAKAM ,VADAPAPPU

fullsizeoutput_1b6INGRIDENTS

For panakam

Jaggery – 1/2 cup

Water –  2 cup

Black pepper corn –  3 to 4 crushed (optional)

For vadapappu

Split yellow moong dal – 1/2 cup

METHOD

  • For panakam : Add grated jaggery to 2 cups of water and let it dissolve. Strain the liquid to a serving bowl.
  • Add the crushed black pepper powder and mix. If the panakam is too sweet, add more water.
  • For vadapappu : Wash moong dal and soak for one hour and drain completely.
  • Offer to god as naivedyam or prasadam on any festival.

SUGGESTIONS

For savory vadapappu, add 1 finely chopped green chilli, 1 tbsp freshly grated coconut and salt to taste.

SPICY CORN KERNEL

fullsizeoutput_1b0INGREDIENTS

Corn kernels or sweet corn – 1 cup

Oil – 1tsp

Pulav masala – 1/4 tsp(for recipe check out my previous post )

Red chilli powder – 1/3 tsp

Salt to taste

METHOD

  •  Heat oil in a pan. Add corn kernels and fry on medium flame for 2 minutes .
  • Then add salt and mix well. Fry for another 3 to 4 minutes.
  • Adjust seasoning.

SUGGESTIONS

You can also use sweet corn.

Adjust the quantity of chilli powder and pulav masala as per your taste.

Feel free to experiment with whatever seasonings you may have at hand.

GARLIC MAYONNAISE DIP

 

IMG_4552INGREDIENTS

Mayonnaise – 5 to 6 tbsp

Garlic cloves – 3 to 4 crushed into fine paste

Tobasco sauce – 1 tsp

Lemon juice – 1/2 tsp

A pinch of salt

Red chilli flakes for garnishing

METHOD

  • In a bowl, add mayonnaise, crushed garlic, tobasco sauce, lemon juice and salt. Mix throughly.
  • Cover and refrigerate for at least 30 minutes. Garnish with red chilli flakes just before serving.

SUGGESTIONS

Goes well with chips and nachos.

GREEN CHUTNEY

IMG_4486INGREDIENTS

Coriander leaves  – 1 cup

Fresh mint leaves – 1/2 cup

Green chillies – 2

Black salt – to taste

Sugar – 1/4 tsp

Lemon juice – 1tbsp

Peanuts – 1/2 tbsp rosated and skinless

Oil for grinding

Method

  • Combine all the ingredients in a mixer and blend to a smooth paste using oil .
  • Refrigerate and use as required.

SUGGESTIONS

Adjust the amount of oil based on the consistency you are looking for.

The chutney can be used with snacks like sandwiches, and chats.

COCONUT CHUTNEY

fullsizeoutput_19cINGRIDENTS

Oil – 1/2 tsp

Green chillies – 5 cut into two pieces

Coriander seeds – 1/2 tsp

Chana dal – 1 1/2 tsp

Urad dal – 1/2 tsp

Cumin seeds – 1/2 tsp

Roasted chana dal – 1 1/2 tsp

Fresh grated coconut – 2 to 3 tbsp

Curd – 4 to 5 tbsp for grinding

Coriander leaves –  1 tsp

TALIMPU

Mustard seeds – 1/3 tsp

Cumin seeds – 1/3 tsp

Broken red chillies – 3 pieces

Curry leaves – few

METHOD

  • Heat oil in a pan. Add green chillies and fry for a minute. Add coriander seeds, chana dal, urad dal and cumin seeds.
  • Fry on low flame till they become light golden in colour. Lastly add crushed garlic, roasted chana dal and curry leaves. Mix well and swicth off the flame.
  • Put all the fried ingredients in a grinder jar. Add salt and grind it to a coarse powder.
  • Then add freshly grated coconut and curd and grind it to a paste. Lastly add coriander leaves and grind for one more time.
  • Empty it into a bowl.
  • For talimpu, heat oil in a pan and add mustard seeds and cumin seeds.
  • When they start to splutter, add red chillies and curry leaves. When curry leaves turn crisp, switch off the flame and pour it on the already grinded chutney. Mix well.

SUGGESTIONS

You can adjust coconut and curd according to your taste.

CURD RICE

fullsizeoutput_1a4INGREDIENTS

Cooked rice – 1cup

Curd – 1 1/2 cup

Milk – 1/4 cup

Salt to taste

TALIMPU

Oil – 1tsp

Chana dal – 1 tsp

Urad dal – 1/2 tsp

Cumin seeds – 1/4 tsp

Mustard seeds – 1tsp

Dried red chilli – 8

Curry leaves – few

Finely chopped ginger – 1 tsp

Finely  chopped green chillies – 1/2 tsp

Black pepper corn – 6

Asafoetida – 1/4 tsp

Pomegranate arils – 1 to 2 tbsp optional

METHOD

  • With a masher, mash the cooked rice and keep it aside. Add curd and milk to the rice. Mix well and break lumps if any.
  • You can either use a spoon or your hands while breaking the lumps.
  • Heat oil in a pan, add chana dal and urad dal, fry for few seconds.
  • Add mustard seeds, cumin seeds and black pepper corns. Once the mustard seeds start to crackle, add finely chopped ginger and green chillies .
  • Fry for a few seconds and add broken red chillies and curry leaves. When the curry leaves turn crisp, add asafoetida and turn off the stove.
  • Pour the talimpu over the curd rice and mix well. Add coriander leaves and salt to the curd rice, mix well. Serve cold.

SUGGESTIONS

The rice has to be more soft than what we cook on a daily basis.

Serve curd rice topped with few coriander leaves and pomogranate arils.

You can skip the fruit.

GHEE RICE

IMG_4369INGREDIENTS

Basmathi rice – 1 cup

Water – 2cups

Cloves – 10

Cardamom – 6

Cinnamon – 2 inch piece

Bay leaves – 4

Thinly sliced onions – 1 medium size

Green chillies – 5 (slit)

Ginger garlic paste – 1 tbsp

Salt to taste

Ghee – 2 tbsp

Oil – 1 tsp

METHOD

  • Wash basmathi rice 2 to 3 times in water to remove excess starch. Soak them for 30 minutes.
  • After 30 minutes, drain all the water. Heat ghee and oil in a pan. Add cloves, cinnamon, cardamom and bay leaves and saute for few seconds.
  • Add sliced onions and green chillies and saute till they become transparent.
  • Add ginger garlic paste and saute on medium flame till the raw smell goes away.
  • Add salt and 2 cups of water. Stir well. When the water starts boiling, add drained rice and mix well. Taste the water. It must be slightly salty.
  • Cook on low flame until the water is absorbed. Switch off the flame.
  • After 5 to 6 minutes, open the lid and mix it slowly. Serve hot.

SUGGESTIONS

Ghee rice can be served along with gravy type curries.

SHREDDED CHICKEN FRY

IMG_4374INGREDIENTS

Chicken – 500 gms

Red chilli powder – 4 tsp

Turmeric powder – 1/4 tsp

Ginger garlic paste – 1 tbsp

Onion paste – 1 tbsp

Pulav masala or garam masala – 1/2 tsp (for recipe – check out my previous post)

Water – 1/4 cup

Oil – 4 to 5 tbsp

Garlic pods – 6 crushed

Cumin seeds -1/2 tsp

Broken red chillies – 8

Curry leaves – few

Onion paste – 3 tbsp

Green chillies – 6

Pulav masala – 3/4 tsp

Salt to taste

Turmeric powder – a pinch

Coriander powder – 1/2 tsp

Coriander leaves for garnishing

METHOD

  • Wash the chicken meat and put it in a pressure cooker and add salt, red chilli powder, turmeric powder, ginger garlic paste, onion paste, pulav masala and water.
  • Mix well and cover and cook for 6 to 7 whistles. Let the pressure release naturally. Open the lid and check if the chicken is cooked properly.
  • If there is any water left, cook for another 2 to 3 minutes till the water dries out.
  • Let the chicken pieces cool. Then shred the chicken pieces and remove the bones.
  • Heat oil in a wide pan, add crushed garlic and fry for a second. Then add cumin seeds, broken red chillies and curry leaves. Fry till the cumin seeds turn into a light golden brown colour.
  • Immediately add onion paste, salt and turmeric powder. Mix well.
  • Fry for 1 minute, then add pulav masala and coriander powder. Mix well. Add the shredded chicken and roast well. Scrape the sides and bottom of the pan now and then.
  • Add some more curry leaves. Mix throughly. Once the chicken turns little crispy, add finely chopped coriander leaves. Mix well. Check out the seasoning. Serve hot.

SUGGESTIONS

Dont forget to scrape the sides and bottom of the pan after roasting, the remains will be very flavorful and tasty.

%d bloggers like this: