MAJJIGA PULUSU

INGREDIENTS

Curd – 6 cups [room temperature]

Water – 1 1/2 to 2 cups

Besan – 2 tbsp

Turmeric powder – 1/2 tsp

Finely chopped coriander leaves – 1/4 cup

Pressure cook the below ingredients for 2 whistles Allow the pressure to go out and cool it. Keep it aside.

Drum stick pieces – 20

Bottled gourd pieces – 25 pieces large pieces [ remove pith]

Onion – 2 large cut into 4 pieces

Green chillies – 4 slit

Tomatoes – 2 cut into 4 pieces

water – 1cup

Turmeric powder – 1/2 tsp

Wash and soak the below ingredients for 2 hours and grind it to a paste

Green chillies – 2

Cumin seeds – 1/2 tsp

Moong dal – 3 tsp

Coriander seeds – 4 tsp

Dry red chillies – 2

Rice – 2 tsp

Moong dal – 3tsp

Fenugreek seeds – 1/4 tsp

TALIMPU

Oil – 2 tbsp

Mustard seeds – 1/4 tsp

Cumin seeds – 1/4 tsp

Fenugreek seeds – 1/4 tsp

Garlic – 6 cloves mashed

Dry red chillies – 12 pieces

Asafoetida – 1/2 tsp

Curry leaves – generous amount

METHOD

  1. Take a small bowl. Mix besan with 2 to 3 tbsp of water. Mix well and keep it aside.
  2. Take a large cooking pan, add curd and whisk well. Add water, 1/2 tsp of turmeric powder, grinded masala paste and besan mixture.
  3. Whisk well and prepare smooth butter milk. Then add cooled pressure cooked pieces and mix well.
  4. Cook the butter milk mixture on high flame. Make sure to stir continuously.
  5. When the butter milk starts boiling, add chopped coriander leaves. Cook for another 3 to 4 minutes till the raw smell of the masala fades away.
  6. Switch off the flame, add salt and mix well. Keep it aside. Dont cover.
  7. Heat oil in a pan, add mustard seeds and let them splutter. Add all the remaning ingredients one by one and fry for few seconds. Pour it over the boiled majjiga.
  8. Immediately cover with plate for 10 seconds. Open the lid and mix well. Check out the seasonings.
  9. Serve with podi pappu and rice.
SUGGESTIONS

When majjiga pulusu is hot, don’t cover it with lid.

You can add vegetables like pumpkin, okra and carrots.

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.

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.

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.

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.