POTATO CURRY WITH CINNAMON POWDER

INGREDIENTS

Potato pieces- 2 cups [ peeled and cut into chunks]

Onion paste – 1 cup [check out my previous posts]

Green chillies – 5 slit

Cinnamon powder – 1/2tsp

Clove powder – 1/4 tsp

Red chilli powder -1tsp

Turmeric powder – 1/2 tsp

Salt – 2tsp

Milk – 1/2cup

Talimpu

Oil – 1/2 cup

Cumin seeds – 1/2 tsp

Garlic – 4 mashed

Dry red chilli pieces- 5

Curry leaves – few

This recipe was handed over to me by my mother-in-law

METHOD

  1. Heat oil in a pressure cooker and add peeled and washed potatoes. Fry on low flame for 5 minutes.
  2. Then add all the talimpu ingredients one by one. Fry for 2 minutes. Add onion paste.
  3. Add turmeric powder, salt and green chillies. Fry on low flame for 7 to 8 minutes.
  4. Mix in intervals. Add red chilli powder, cinnamon powder and clove powder and mix well.
  5. Fry for 5 minutes and add 1 1/2 cups of water. Pressure cook on high flame till 1 whistle.
  6. Reduce flame to low and cook for 3 minutes. Switch off the flame .
  7. Allow pressure to release. Open lid and add 1/2 cup of milk.
  8. Mix well and cook on high flame till the gravy becomes little thick.
  9. Check out the seasonings. serve with dosa and chapathi.
  10. When serving curry you can add raw onions on top of the curry.

MAMIDIKAYA TEEPI PACHADI

INGREDIENTS

Raw mango – 1 cup [Peel and grated]

Red chilli powder – 3 tbsp

Sugar – 5 to 6 tbsp

Fenugreek powder – 1/4 tsp

Cumin powder – 1/4 tsp

Salt to taste

TALIMPU

Oil – 1/2 cup to 3/4 cup

Mustard seeds – 1/4 tsp

Cumin seeds – 1/4 tsp

Dry red chillies – 6 pieces

Garlic – 6 mashed

Curry leaves – few

Asafoetida- 1/4 tsp

METHOD

  1. Heat oil in a pan. Add mustard seeds and let them splutter. Add all the remaning ingredients one by one.
  2. Fry for few seconds and switch off the flame and keep it aside.
  3. Add sugar. Mix well and cool it. After that, add all the remaning ingredients one by one.
  4. Mix well. Rest it for 2 hours. Mix well and adjust seasoning.
  5. Goes well with idly and dosa.

BACHALI KOORA SENAGA PAPPU

INGREDIENTS

Chana dal – 1 cup washed and soaked for 1/2 an hour

Finely chopped bachali koora – 4 cups washed and keep it aside.

Medium size onions -2 cut into 2 pieces

Green chillies – 3 slit

Water – 4 cups

Tamarind juice- 4 tbsp semi thick liquid

Jaggery – 3/4 cup to 1 cup according to your taste

Red chilli powder – 2 tsp

Salt – 1 tbsp

Turmeric powder – 1/4 tsp

Talimpu

Ghee – 2tbsp

Oil – 1 tbsp

Mustard seeds – 1/4 tsp

Urad dal – 1/4 tsp

Mustard seeds 1/4 tsp

Cumin seeds – 1/2 tsp

Garlic – 6 mashed

Dry red chillies – 8 pieces

Curry leaves – 1/4 cup

If you want to cook this recipe in karthika masam for puja, you can avoid onions and garlic.

Method

  1. Boil senagapappu with 2 cups of water in a pressure cooker on high flame for 1 whistle.
  2. Reduce flame to low and cook for 4 minutes and switch off the flame.
  3. Allow the pressure to release. Add washed bachali koora, onions, green chillies and 2 cups of water.
  4. At this stage, if you want to add kanda [yam] pieces, you can add.
  5. Pressure cook on high flame for 1 whistle and reduce flame to low.
  6. Cook for 6 to 8 minutes and switch off the flame. Allow the pressure to release.
  7. Add tamarind juice, red chilli powder, turmeric powder, salt and jaggery.
  8. Mix well and bring it to a boil. Cook on medium flame for 5 minutes.
  9. Meanwhile, heat ghee and oil in a pan. Add mustard seeds and let them splutter.
  10. Add all the remaning ingredients one by one. Fry for few seconds and add cooked dal over talimpu. Mix well.
  11. Adjust seasoning and cook till the water evaporates.
  12. Dal should be semi liquid. Serve with hot rice and ghee. Adjust sweetness according to your taste.

SENAGAPAPPU PULUSU

INGREDIENTS

Senagapappu [chana dal]- 1/2 cup (soak for 1/2 an hour and cook with 2 cups of water.)

Onion – 2 medium size cut into 2 pieces

Green chillies – 4 slit

Finely chopped ginger – 1 1/2 tsp [mashed]

Turmeric powder – 1/4 tsp

Red chilli powder – 2 tsp

Jaggery – 1/3 cup [ adjust according to your taste ]

Tamarind juice – 3 to 4 tbsp [semi thick juice]

Water – 2 cups

Salt – 1 1/2 tsp

TALIMPU

Oil – 2tsp

Mustard seeds – 1/4 tsp

Fenugreek seeds – 1/4 tsp

Cumin seeds – 1/2 tsp

Dry red chilli pieces – 4

Garlic – 4 mashed

Curry leaves – few

*This recipe was handed over to me by my Mother-in-Law.

METHOD

  1. Boil the soaked senagapappu with 2 cups of water in a pressure cooker for 8 minutes.
  2. When the pressure releases mash it to a coarse paste.
  3. Add 2 cups of water, onions, green chillies, turmeric powder, red chilli powder, mashed ginger, salt, tamarind juice and jaggery.
  4. Mix well and pressure cook for 2 to 3 whistles. Switch off the flame and let the pressure release.
  5. Heat oil in a kadai. Add mustard seeds and let them splutter and add all the remaning ingredients one by one.
  6. Fry for few seconds and add the cooked pulusu over the talimpu.
  7. Mix well and bring it to boil. Adjust the seasoning and cook on medium flame for 5 to 6 minutes.

ROASTED CHANA DAL POWDER

INGREDIENTS

Roasted chana dal – 2cups

peanuts – 1 cup

Cumin seeds -1 1/2 tbsp

Garlic – 15 cloves with out skin

Salt – to taste

TALIMPU

Oil -1tbsp

Curry leaves – 1/4 cup

Red chilli powder – 1 tbsp

A cousin of mine has shared this recipe with me.

METHOD

  1. In a wide pan, add peanuts and fry in medium flame for 2 minutes.
  2. Then add roasted chana dal and cumin seeds and fry on low flame for 5 minutes.
  3. Cool it and transfer to mixer jar along with required salt and garlic cloves.
  4. Transfer to a plate and spread it to cool down.
  5. Heat oil in another pan. Add curry leaves and fry for few seconds and switch off the flame.
  6. Add red chilli powder and mix well. Keep it aside and cool it.
  7. Pour the oil masala over the peanut chana dal powder.
  8. Mix well using two hands. Make sure there are no lumps.
  9. Transfer it to a glass jar. You can also spread it on dosa and idly.
  10. You can mix it with water and serve with idly .

MUTTON KEEMA

INGREDIENTS

Mix well the below ingredients and cook in pressure cooker till the mutton is cooked. It takes about 3 to 4 whistles.

Mutton keema- 1kg

Red chilli powder – 3 to 5 tbsp according to your spice level

Turmeric powder – 1/2 tsp

Salt – 2 tsp

Pulav masala – 2 tsp [check out my previous posts]

Clove powder – 1/4 tsp

Ginger garlic paste – 2tbsp

Cashew nuts – 1/4 cup

Oil – 1 tbsp

TALIMPU

Oil – 1/4 cup

Cumin seeds – 1/2 tsp

Mashed garlic cloves – 10

Dry red chillies – 15 pieces

Curry leaves – generous amount

Pulav masala – 1/2 tsp

Finely sliced onions – 4medium size

Green chillies – 4 slit

Turmeric powder – 1/4 tsp

Salt – 1/2 tsp

METHOD

  1. Pressure cook mutton keema with all the ingredients till the mutton is cooked.
  2. Allow the pressure to release. Heat oil in a kadai and add cumin seeds let them splutter.
  3. Add garlic, dry red chilli pieces and curry leaves. Fry for few seconds and add pulav masala. Mix well.
  4. Immediately add finely sliced onions and mix well. Add green chillies, salt and turmeric powder,
  5. Mix well and cover and cook on low flame till onions becomes light brown. Mix in intervals.
  6. Then add cooked keema. Mix well and cook on medium flame till the water in the cooked keema evaporates.
  7. Fry keema for another 3 to 4 minutes. Check out the seasonings.
  8. Serve with rice or roti .