MAGAYA CHUTNEY

IMG_4274INGREDIENTS

Magaya pickle – 3 tbsp

Curd – 3 tbsp

Finely chopped onions – 2 tbsp

Finely chopped coriander – 2 tbsp

Finely chopped green chillies – 1

Salt – a pinch

METHOD

  • Put all the ingredients into a blender. Blend to a coarse paste.
  • Do not grind into a smooth paste.
  • Goes well with bonda and bajji.

SUGGESTIONS

You can also use chintakaya pachadi or avakaya instead of magaya.

PAPPULUSU

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Pappulusu is a simple stew made with toor dal. It is a staple in andhra homes and can be considered a spice less version of sambhar.

INGREDIENTS

Toor dal (kandipappu) – 1 cup (pressure cooked and mashed)

Tomato – 3 (medium size, cut into quarters)

Onions – 1 (large size, cut into quarters)

Green chillies – 5 (slit length wise)

Ginger – 1 inch piece (crushed)

Red chilli powder – 1 1/2 tsp

Tamarind – lemon sized ball (extract juice)

Salt to taste

Butter – 1tsp

Bottle gourd – 8 to 10 pieces peeled and cut into big size pieces

Curry leaves – few

Coriander leaves – 2 tbsp

TALIMPU

Ghee – 1 tsp

Oil – 1 1/2 tsp

Mustard seeds – 1/3 tsp

Cumin seeds – 1/4 tsp

Fenugreek seeds – 1/3 tsp

Garlic – 7 to 8 crushed

Broken red chillies – 5 to 6

Curry leaves – few

Sambhar powder – 1/4 tsp (optional) – check out my previous post

METHOD

  • In a pressure cooker, add mashed dal. Add all the remaning ingredients expect butter. Add 3 cups of water and bring to boil. Then add butter.
  • Check out the seasonings. Close the lid, cook on high flame for up to 2 whistles.
  • Reduce flame and cook for 4 to 5 minutes. Switch off the flame. Allow the pressure cooker to cool down on its own. Open the lid and mix thoroughly.
  • Check out the pappulusu. If pappulusu is thick add more water.
  • Talimpu:  Pre heat oil and ghee in a pan. Add garlic and fry for few seconds. Add mustard seeds and fry for few seconds.
  • Then add cumin seeds, fenugreek seeds. Let it fry  for a few seconds. Add red chillies and sambhar powder. Fry for 1 to 2 seconds.
  • Immediately, add curry leaves. Pour the boiled dal mixture into the talimpu and cover it for few seconds.
  • Remove the cover,  add finely chopped coriander leaves. Simmer for 4 to 5 minutes and turn off the heat.
  • Keep covered until served. Serve hot with hot steamed rice with vadiyalu or appadam.

PAV BHAJI RICE

IMG_4192INGREDIENTS

Basmathi rice – 1 1/2 cup

Water – 3 cups

Oil – 2 to 3 drops

Salt as required for cooking rice

FOR PREPARING RICE

Oil – 1 1/2  tbsp

Ghee – 1/2 tsp

Cumin seeds – 1 tsp

Ginger garlic paste – 1 1/2 tsp

Tomato puree – 1/2 cup

Finely chopped tomato – 1 large size

Frozen peas 1/4 cup boiled for 3 minutes

Finely chopped capsicum – 1/4 cup

Red chilli paste – 2 1/2 tsp

Pav baji masala – 2 1/2 tsp

Turmeric powder – 1/4 tsp

Lemon juice – 2 tsp

Finely chopped coriander – 2 to 3 tbsp

Salt to taste

METHOD

  • Wash and soak rice for 30 minutes. Cook with 3 cups of water, oil and salt.
  • Dont cook the rice too much. It will spoil the texture of the pulao. Transfer the rice to a wide plate, cool it completely.
  • Heat ghee/oil in a pan, add cumin seeds and saute till they begin to crackle. Add onions, fry them until they turn translucent.
  • Add ginger garlic paste, turmeric powder and salt, fry till a nice aroma emanates your kitchen.
  • Next, add tomato puree. Mix and cook on high heat for 2 to 3 minutes or till the mixture thickens.
  • Add chopped tomatoes, mix and cook for 2 minutes. Add capsicum and green peas, mix and cook for 2 minutes.
  • Add red chilli paste and pav baji masala, stir and cook on medium heat for 2 to 3 minutes.
  • Add rice and mix gently. Add lemon juice and finely chopped coriander leaves. Mix well.
  • Serve hot with yogurt. Adjust seasonings according to your taste.

MURMURA BHEL

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A quick snack of puffed rice sold around parks, play grounds and road side.

INGREDIENTS

Murmura – 1cup

Chopped onions – 2 1/2 tbsp

Finely chopped tomatoes – 1 small size (without seeds)

Finely chopped green chillies – 1

Roasted peanuts1 tsp (optional)

Karam boondhi – 1tbsp (optional)

Finely chopped coriander – 1 tbsp

Lemon juice – 1 tsp

Red chilli powder – 1/2 tsp

Mustard oil – 1/4 tsp(optional)

METHOD

  • Mix all the ingredients together in a bowl. Serve immediately in individual cones before the mixture becomes soggy.
  • Garnish bhel with chopped coriander leaves and chopped onions.
  • The salt and spice powders can be adjusted as per your taste.

KUDUMULU (VINAYAKA CHAVITHI PRASADAM )

IMG_4110INGREDIENTS

Rice rava – 1 cup

Chana dal2 tbsp (senaga pappu)

Grated fresh coconut3 tbsp

Water – 2 cups

Salt to taste

METHOD

  • Wash and soak chana dal in water for 30 minutes. Take a pan and add water. Add chana dal and bring it to a boil.
  • Boil for 2-3 minutes. Add freshly grated coconut and salt. Mix well. 
  • Reduce the heat, add rava slowly into the boiling water, mixing well with another hand to prevent lumps.
  • Cover the pan with a lid until the water evaporates completely. Make sure it doesn’t burn. Swicth off the flame.
  • Leave it covered for about 15 minutes. Transfer this to a wide plate and cool.
  • After 15 minutes, wet ur hands and make small balls. Sprinkle some water if rava is too hard.
  • Use an idli steaming stand or any perforted plate to steam these rice balls. Place rice balls on the plate.
  • Place the stand in a pressure cooker with little water to steam. Cover the pressure cooker and steam for 6-8 minutes. (Whistle not required)

SUGGESTIONS

Adjust water according to the rice rava you are using. If you have any doubt, add an extra  half cup of water.

JEERA RICE

IMG_4116INGREDIENTS

Basmathi rice – 1 cup

Cumin seeds (jeera) – 1/4 tsp

Shajeera – 1/2 tsp

Cloves – 6

Cinnamon – 1 inch piece

Cardamom – 3

Bay leaf – 1

Oil – 1tbsp

Ghee – 1tbsp

Ginger garlic paste – 1 1/2 tsp

Water 2 cups

Salt to taste 

METHOD

  • Rinse rice with water. Add water and soak for 15 minutes. Drain it compleately in a colander.
  • Heat ghee and oil in a pot. Saute bay leaf, cloves, cinnamon and cardamom until they begin to sizzle.
  • Add cumin seeds and shajeera on a low flame until they get roasted well. Add ginger garlic paste and fry until raw smell goes away.
  • Transfer drained rice to the pot and roast for 1 to 2 minutes. This helps to bring out the aroma.
  • Pour 2 cups of water and add salt. Stir well and taste the water. It must be slightly salty.
  • Bring water to a boil and cook on medium heat until the water is absorbed. Switch off the flame.
  • After 5 to 6 minutes, open the lid and mix it slowly. Serve with any curry.

SUGGESTIONS

  • Do not over mix the rice.