KOBBARI MAMIDIKAYA PACHADI

INGREDIENTS

Grated coconut- 1cup

Grated raw mango (sour mango) *- 3/4 cup to 1cup

Finely chopped coriander leaves – 1/2 cup

Green chillies – 8 [ adjust to your spice level ]

Salt – 1 1/2 tsp

TALIMPU

Oil- 1tbsp

Mustard seeds – 1/2 tsp

Chana dal – 1/2 tsp

Urad dal – 1/2 tsp

Mashed garlic – 4 cloves

Dry red chilli pieces – 5 pieces

Turmeric powder – 1/4 tsp

Curry leaves – few

METHOD

  1. Peel mango and grate it. Squeeze the grated mango with hand to extract water and keep it aside. You can use this water in rasam.
  2. In a mortar and pestle, mash green chillies and coriander leaves to a coarse paste.
  3. Take a bowl. Add freshly grated coconut,salt, grated mango and the previously made green chilli coriander paste.
  4. Mix well and keep it aside. Heat oil in a pan and add mustard seeds and let them splutter.
  5. Add all the remaning ingredients one by one. Fry for few seconds and pour it over the coconut mix.
  6. Mix well and adjust seasonings.
  7. *If mango is too tangy, reduce grated mango.

BANGALADUMPA PALU POSI KOORA [ POTATO CURRY ]

INGREDIENTS

Finely chopped onions – 1cup

Potatoes – 1 1/2 cup [ peeled and washed and cut into small cubes]

Turmeric powder – 1/4 tsp

Salt – 1tsp

Clove powder – a big pinch

Green chillies – 3 slit

Milk – 3/4 cup

TALIMPU

Oil- 1/4 cup

Cumin seeds – 1/2 tsp

Garlic mashed – 4 cloves

Dry red chillies – 4 pieces

Curry leaves – few

METHOD

  1. Peel the potatoes and cut into cubes. Wash and keep them immersed in water until used.
  2. Heat oil. Add all the talimpu ingredients one by one. Fry for few seconds and add finely chopped onions.
  3. Mix well and add potato pieces , salt and turmeric powder.
  4. Mix well and keep covered. Cook on low flame till the potatoes are cooked.
  5. Mix in intervals. Add clove powder and mix well . Check out seasonings.
  6. Add milk and stir well. Cook on high flame for 1 to 2 minutes.
  7. Switch off the fame. Goes well with chapathi.
  8. The consistency of the curry should be semi liquid. If case, the curry becomes too thick, you can add milk.

INSTANT GREEN CHILLI PICKLE

INGREDIENTS

Green chillies – 1cup [ cut into 1 inch pieces ]

Finely chopped ginger – 1tbsp

Fresh lemon juice – 1/2 cup

Salt – 1/8 ts

Oil – 1/2 cup+ 2 tbsp

Mashed garlic – 10 to 12 cloves

Pickle powder masala – 1/2 cup [check out my previous posts ]

METHOD

  1. Rinse and dry the green chillies well. Remove heads and chop the green chillies to 1 inch pieces.
  2. Marinate green chillies with salt , finely chopped ginger and lemon juice for 5 to 6 hours.
  3. After 6 hours, mix well and add pickle powder, oil and mashed garlic.
  4. Mix well and check out seasonings. You can keep chilli pickle in room temperature for 2 days and then in fridge.
  5. Goes well with rice and roti.

MYSORE RASAM

INGREDIENTS

Kandi pappu [toor dal] – 1/2 cup

Tomatoes – 3 medium size cut into 4 pieces

Water – 4 cups

Tamarind juice – 1/3 cup

Salt – 1 1/2 tbsp

Turmeric powder – 1/2 tsp

Finely chopped coriander leaves – 2 tbsp

Curry leaves – few

*for masala powder

Coriander seeds – 2 tbsp

Black pepper corns – 2 tbsp

Chana dal – 2tbsp

Cumin seeds – 1 tbsp

Garlic – 6 to 8 cloves

Dry red chillies – 4 [adjust according to your spice level]

*For talimpu

Ghee – 1tsp

Oil – 1tsp

Finely chopped onion – 1 small size

Mustard seeds – 1 tsp

Cumin seeds – 1tsp

Fenugreek seeds – 1/2 tsp

Garlic – 4 cloves mashed

Dry red chillies – 4

Curry leaves – few

Asafoetida – 1/4 tsp

METHOD

  1. Wash kandi pappu and pressure cook with tomatoes and 2 cups of water till soft.
  2. Allow the pressure to release naturally and blend it to a fine paste.
  3. Add 2 cups of water, turmeric powder, few curry leaves, salt and tamarind water.
  4. Bring it to a boil. Meanwhile in a grinder jar, add chana dal, black peppercorns, cumin seeds and coriander seeds.Grind to a powder.
  5. Then, add garlic and red chillies. Grind it to a coarse powder.
  6. Dilute the powder with water and pour it over the boiling dal.
  7. Bring it to boil on medium flame till the raw smell of the masala fades away.[6 to 7 minutes ]
  8. Add finely chopped coriander leaves and check out the seasoning.
  9. For talimpu, heat ghee and oil in a pan. Add finely chopped onions.
  10. Fry for a minute. Then, add all the remaning ingredients one by one.
  11. Fry for a minute and then add asafoetida and fry for 5 seconds. Add this talimpu to the prepared rasam.
  12. Boil for 5 more minutes on medium flame and switch off the flame.
  13. Serve hot with rice and papad.

SOYA GRANULES PULAV IN ELECTRIC RICE COOKER

INGREDIENTS

For the curry

Soya granules – 1cup

Finely sliced onion -1

Ghee – 1tbsp

Oil – 1tbsp

Chopped mint leaves – 1/3 cup

Chopped coriander leaves – 1/3 cup

Ginger garlic paste – 1tbsp

Turmeric powder – 1/2 tsp

Red chilli powder – 1tbsp

Pulav masala – 1 tsp

Salt- 1/2 tbsp

Coriander powder – 1 tsp

Cumin powder – 1/2 tsp

Curd – 1cup

*For rice

Basmathi rice – 2cups

Water – 2 1/2 cups

Salt -1 tsp

Star anise – 1

Cloves – 4

Cinnamon – 1inch piece

Cardamom – 2

Shahjeera – 1tsp

Finely chopped mint leaves – 1tbsp

Finely chopped coriander leaves – 1tbsp

Green chillies -4 slit

Ghee – 1tbsp

*For garnishing

Fried onions – 2 tbsp

Safforn – 1/4 tsp [ soak in 3 tbsp of milk ]

Ghee – 1tsp

METHOD

  1. Cook soya granules in boiling water for 5 to 6 minutes. Once done, drain it.
  2. Wash with cold water for 2 times and squeeze it. Keep it aside.
  3. Heat oil and ghee in a pan and add finely sliced onions.
  4. Add salt and fry on medium flame till the onions become golden colour.
  5. Add ginger garlic paste and fry for 2 minutes. Add turmeric powder, coriander powder, cumin powder, red chilli powder and pulav masala.
  6. Mix well and add mint and coriander leaves. Fry on medium flame for 2 minutes and add soya granules.
  7. Mix well and cook on medium flame for about 4 minutes.
  8. Add curd and mix well. Cook on medium flame till the water in the curry reduces to 3/4 .
  9. Meanwhile wash and soak basmathi rice for 15 minutes and strain it.
  10. In a electric rice cooker, add strained basmathi rice, salt and water.
  11. Mix well. At this stage, taste the water. It should be salty.
  12. Then, add all the remaning ingredients and mix well. Switch on the rice cooker.
  13. Strain the saffron from milk and keep it aside.
  14. When rice is 3/4th done, add strained saffron milk. Spread fried onions and 1 tsp of ghee on top of the rice.
  15. Spread the previously made curry evenly on the top of the rice. Close the lid and cook till the cooking mode switches to keep warm mode.
  16. Switch off the rice cooker. Allow to rest for 10 minutes.
  17. Use a fork to fluff the rice and transfer to a bowl and serve with raita.

INSTANT PICKLE POWDER

INGREDIENTS

Red chilli powder – 1cup

Mustard seeds powder – 3/4 cup [ Grind 1/2 cup mustard seeds to a powder]

Salt – 1/2 cup

Cumin seeds powder – 2 tbsp

Fenugreek seeds powder – 1 1/2 tbsp

Cumin seeds – 2 tbsp

Fenugreek seeds – 1 1/2 tbsp

METHOD

  1. Take a bowl and mix all the ingredients well.
  2. Store in airtight container.
  3. This mixture can be used to make green chilli pickle, cauliflower pickle and Carrot pickle.
  4. You can store up to 2 to 3 weeks.