Dosakaya tomato Curry

recipe - here

4 Dosakaya (peeled, deseeded and chopped)
1C onion diced
10 curry leaves
2 Garlic clove crushed
1/2 tsp turmeric
1.5 tsp sea salt
1 tsp Masala Kaaram
cilantro to garnish
1 tsp Channa Dal
1 tsp Mustard seeds
1 tsp Jeera seeds
2 Green chillies slit
3 tomatoes diced

oil + 1 tsp Chana dal , 1 tsp Mustard n 1 tsp jeera seeds after they splutter add 1 stem Curry leaves, garlic and 2 G. chillies slit
1C medium chopped onion after they turn transluent add 4 dosakaya deseeded, 1/2 tsp turmeric and 1.5 tsp sea salt, after dosakaya done then add 1 tsp masala kaaram some 1 C water, tomatoes.
garnish with cilantro

Sorakaya (paalu posina curry)

recipe: here

i tried the sorakaya paalu posina curry. loved it. its the same as i remember when i was a kid.

• 1 medium sized sorakaya/bottle gourd, peeled and cut into cubes
• 1 small-medium onion, diced
  
• 3-4 Indian green chilis/pachi mirapakaylu, sliced fine
  
• 2 cloves garlic, chopped fine
• 1/2 inch piece of ginger, chopped fine
• 1/2 tsp turmeric powder/pasupu/haldi
  
• 1 tsp coriander powder
  
• 2 tsp extra virgin olive oil
• 1 tsp black mustard seeds/aavalu/rai
• 1 tsp cumin seeds/jeelakarra/jeera
• 1 sprig curry leaves, chopped
• 1/3 cup milk
  
• salt, to taste
• cilantro to garnish

Method
---------------

• Put the pressure cooker on medium-high heat, add the oil, add the mustard and the jeera seeds.
  
• After they pop add the curry leaves, green chilis, onion, garlic and ginger and fry until onions are translucent. Add the turmeric powder and stir.
  
• Add the bottle gourd pieces and saute for about 1-2 minutes.
  
• Add little water just to cover the bottle gourd pieces and cover the pressure cooker. Pressure cook for 1-2 whistles. Alternatively, you could cook covered in a regular saute pan until the bottle gourd pieces are soft.
• After the pressure dies down, open the pressure, add the coriander powder and the milk and cook until the milk heats through.
  
• Garnish with the cilantro leaves.

Nimi note:
just did 1 whistle, waited for 15 min for all the pressure to elave but it made it too soft. next time i will do 1 whistle and wont wait for too long before opening the lid.

another recipe to try with dhalia powder
http://www.nandyala.org/mahanandi/archives/2006/01/02/bottle-gourd-curry-sorakaya-kura/

Aloo Tomato Curry

Ingredients:
2 Tbs oil
3/4 tsp Mustard seeds
1 tsp Jeera seeds
3 G.Chillies slit length wise
12 curry leaves (m size)
1 C Onion diced
1C Tomato (4 small)
2C Potato chopped (4 medium size)
1 tsp Ginger Garlic paste
1/2 tsp Turmeric
1/2 tsp Masala Kaaram
1 tsp Dhania Powder (dry roasted)
1.5 tsp Salt
Cilantro to garnish

Step1: In a wok, add 2 Tbs oil, once it starts to heat then add seeds and Jeera seeds. once the jeera starts to splutter add G.Chillies and Curry leaves.

Step2: After a minute add onion, saute for 5 min until onion starts to soften, then add turmeric, and after a min add ginger garlic paste.

Step3: Once onion starts to change color add tomato, saute and then add salt, Dhania powder and Kaaram. Put the lid on and and stir in occassionally until the tomatoes soften and start to get a slightly blended consistency.

Step4: Then add the potato, saute for another 3-4 min with the top open, then add 1.5 C of water, mix and keep the lid closed, stirring in every 3-5 min. Once the potatoes are soft and cooked, then garnish with cilantro.

Methi Pappu / Methi Dal

Step1:

• Pressure cook 1C Toor Dal, 1/4 tsp turmeric powder and 1 tsp oil.
• after 3 whistles turn off the heat and let it cool for 10 min

[note: turmeric and oil helps to cook the Dal softer and faster]

Step2:
In a Bandi:

• Add oil + 1 tsp Urad Dal + once it slightly starts to brown
• add 1tsp Mustard seeds + 1 tsp Jeera seeds + once they splutter
• add 4 Crushed Garlic + 4 red chillies + 10-12 curry leaves + 1 min
• add 1 Onion diced + 6 Green chillies slit length wise + 5 min + 3/4 tsp turmeric + 2 min
• add 1m Tomato + Methi (only leaves) 16 oz + cook until tomatoes and Methi soften

Step3:

• Now add the Dal back into the Bandi + 1tsp Tamarind paste water + 2 tsp Salt
• then cook on slow-med heat for 8-10 min to let the flavors mix with Dal.

Mathi Pappu - all in:

when time is limited, i do this recipe where i add all the ingredients and pressure cook, then i add the poppu/ Tadka:

Pressure cook:
1C Toor Dal
1C Methi leaves
1 Tomato diced
1 tsp turmeric
1 tsp tamarind paste
3/4 tsp gin gar paste
1 stem curry leaves
6 g.chillies slit length wise
few drops oil

Pressure cook the above for 3 whistles on low-med heat. then wait for 10 min for it to cool down.

In another vessel add the poppu:
Heat Oil on 3.5 Heat, once the oil is heated add
3/4 tsp Mina Pappu (once it starts to turn medium brown)
3/4 tsp mustard seeds
1 tsp Jeera tsp
2 tbs Garlic pieces Chopped
4 Red chillies

Then add the poppu in the Dal, add Salt (1.5 tsp) and heat the Dal at low heat for another 10 min for the flavors to mix in.

Mamidikaya Pappu

I did a mix between 2 recipes -
http://thotasandhrarecipes.blogspot.com/2006/05/mamidikaya-pappu.html

http://www.sailusfood.com/2009/05/04/mamidikaya-pappu-mango-dal/


Recipe:

Step1:
Pressure cook 1C toor dal, 1 pinch turmeric and 1 tsp oil.
turmeric and oil helps to cook the dal fast and soft
after 3 whistles turn off the heat and let it cool for 10 min

Step2:
In a Bandi:
add oil + 1tsp Mustard seeds + 1 tsp Jeera seeds + 4 crushed garlic cloves + 4 red chillies + 10-12 curry leaves + 6 Green chillies slit length wise + 2 min + 1 Onion diced + 5 min + 3/4 tsp turmeric + 1/2 tsp ginger paste + 2 min + 1C Mango chopped small

Step3:
once the mango starts to get soft then add the Dal and then Salt 2 tsp
then cook on slow-med for 8-10 min

Mamidikaya dal: (short way)
another try. this came out good.

Step1:
Cooker add 1C Toor Dal + 2.5C water + 1tsp Ghee + 1C Diced Mango + 1/4 tsp Turmeric + 1/2 tsp Ginger Garlic paste + 4 Green chillies slit + 1/4 Onion freely chopped - 3 whistles/ 7-8 min after that wait for 5 min for it to cool then remove the pressure by opening the whistle, then open the lid

Step 2:
Tadka/ Popu - Oil + 1/2 tsp ghee + 1 tsp Urad Dal after it turns slightly brown + 1 tsp Mustard + lil over 1 tsp Jeera seeds + once they splutter add 2 red chillies broken into half + 4 Crushed garlic cloves + 1 stem curry leaves and immediately add them to the Dal

Step3:
Add salt about 2 tsp and cook for another 2-3 min. turn off the heat and serve it hot with rice.

Dondakaya Vepudu (nimi)

Ingredients:

6C Dondakaya sliced
1.5C onion diced
2 tbs Chana Dal
2 tbs Urad Dal
2 tsp Mustard seeds
2 stem Curry leaves
3 Red chillies
2 tsp Turmeric
1/2 tsp chilli powder
3.5 tsp salt

Steps:

• Wash and dry the dondakaya. Then slice them and keep them aside. Next Dice the onion.
  
• Take a wide Pan with oil, and heat it at #4.
  
• Once the Oil is heated add the Chana Dal when it slightly starts to change color then add Urad Dal, after 2 min add the mustard seeds and let them splutter.
• Once the Dals start to turn slight brown, then add the red chillies and turmeric, after 2 min add the Onion and the curry leaves.
• After the Onions start to become translucent, then add the dondakaya and salt. Cover and cook for about 20-25 min stirring occasionally at 5 min intervals. If it gets too dry add just a little bit of water (abt 2-4 ounces) in each interval.
  
• Once the pieces become tender then remove the cover, add chilli powder, check the salt and add more if needed and saute them for 10 more minutes so that they become crispy. Saute them at 3 min interval at #4 heat.
  

sauted rice & veggies

1 c rice cooked in 3 C water

pan + 1tbs oil + 2 green chillies slit length+ 1/2 stem curry leaves +
1/4 onion cut long and half + once transparent or 10 min + 1/4 tsp turmeric + 1/2 tsp gin gar paste+ 5 min + 2 tomato medium chopped + once the tomatoes ooze out the juices i.e 5 min+ 1/2C chopped red and yellow pepper + 1 tsp salt + saute another 5 min + add rice and mix + garnish with cilantro

Other veggies to try: corn, capsicum, green peppers, potatoes, cauliflower, jalapenos,brinjal

Tomato Rasam

prep time: 20 min
Cook time: 15 min

Ingredients:

2 Tomatoes chopped ( if you want a soup then finely chop)
1 Red chilli
1/4 tsp Pepper powder
1/4 tsp Mustard seeds
1/4 tsp Cumin seeds
1 stem curry leaves
2 tbs cilantro chopped
3/4 tsp salt
1 tsp oil

Steps:
1. Heat oil after 2 min add mustard and cumin seeds once they start to splutter add red chilli powder.
2. After 2 min then add tomatoes then after 2 min add the curry leaves and cilantro.
3. Once the tomatoes are half cooked then add 3 cups water. then add salt and pepper.
4. Once the rasam starts to boil (usually takes about 10 min) turn off the heat.

wait for 5 min and then serve it hot with rice. or enjoy as is like a soup.

Other varieties to try:

http://cooks-hideout.blogspot.com/2007/07/tomato-rasam.html -- authors husbands tomato rasam

Vankaya Koora

So i tried this recipe from here. It reminded me of the home made brinjal curry i used to have back at home. this is a keeper. glad i tried it.


Ingredients:

• 10-15 Brinjals (small ones cut into small cubes)
• 1 large Onion (chopped)
• 1 tsp ginger garlic paste [or 3-4 garlic cloves]
  
• 3/4 tsp fenugreek seeds
• 3/4 tsp cumin seeds
• 1tsp white Dal (mina pappu)
  
• 1 stem curry leaves
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 2 tsp red chilli powder
• 1.5 tsp salt
• 1 tbs oil
• Cilantro to garnish
  

Steps:

• Cut the brinjals and add them in a bowl of water with 1 tsp salt for 1/2 hour, this will clear impurities from the brinjal
• heat oil, add cumin seeds, Mina pappu and Fenugreek seeds
  
• Once the crackle then add Onion saute for 2-3 minutes and add ginger garlic paste and curry leaves.
• Once the onions start to turn slightly brown then add coriander powder, turmeric powder, red chili powder and salt, saute for 2 min
• Now add the brinjal pieces, it too dry then add 1/2 C water and cook for 10 min with lid on. (be careful to see that the brinjal is not over cooked and shape is lost)
  
• after 10 min depending on the dryness add another 1/2C of water so that its semi gravy.
• mix for few more minutes with lid off. Garnish with cilantro.
  

Note: i only had 8 medium sized brinjals, but i added the same above portions except for chilli powder i added 1 tsp instead. next time i will try with 10-15 brinjals. The fenugreek felt a little tart so i will try to use only 1/2 tsp next time for 8 brinjals if more then i will keep it as is.

Bhindi Masala (bendakaya Tomato)

I came up with this recipe by trial and error. and like it.



Steps:

• Heat oil then add 1tsp chenaga pappu + 1 min + 3/4 tsp minapappu + 1/2 tsp aavalu + 1/2 tsp Jeera seeds, once chenaga and mina pappu start to turn light brown, then add 2 red chillies cut into half and then add 1 Onion ( sliced long length about 1.5 inch)
  
• After 2 minutes add Curry leaves (1 full stem) then saute the onions until they become opaque. then add 1/2 tsp turmeric. after 5 minutes add 1 tsp anardhana powder and 1/2 tsp dhania powder.
• Once the onions start to turn light brown then add the Bhindi (1 lb) saute for 2 minutes then add 1 tsp salt and cook for 20 minutes open for 10 min and lid closed for 10 min ( or once the slime reduces) and mix in regular intervals.
  
• Once the bhindi is almost cooked then add 2 tomatoes chopped, some more salt is needed and cook for another 10 min, lid closed. mix regular intervals.
• Once done, garnish with cilantro.

TIPS:

• I used fresh bhindi and chopped then thin 1/8" so that the tomato juice will be well absorbed.
• If you wash it then dry them before chopping.
• Once the slimy gooey thing goes off then you can add tomatoes. only a little of the gooey substance may come out.
  

Liver Vepudu (Fry)

i like it

recipe



Liver Fry:

Ingredients:

Chicken Liver 1/2 kilo
Garlic 8 cloves semi crushed
Curry leaves 4-5 twigs
Ground pepper 1 spoon
Chili powder 1/2 spoon
Turmeric powder 1/4 spoon
Salt
Mustard seeds 1/2 spoon
Cumin seeds 1 spoon
Chenna dal 1 spoon
Urad dal 1 spoon
Oil few spoons.

Method:

In a pan heat oil. Add mustard, cumin, chenna, urad, garlic and curry leaves. Let them splutter well. Fry the m till garlic is fragrant.

Now add liver to this. Toss them till they turn opaque.

Then add salt,chili powder, pepper and turmeric to this. Add 1-2 cup of water. Cover and cook for 20 minutes...over medium flame.

Remove the cover and fry well...let all the water evaporate.

Garnish with crisply fried curry leaves.

Serve this as side dish for rasam rice. It can be taken along with plain rice too.


I slightly modified the recipe:

Chicken Liver 1.5 kilo
Onion 2C chopped
Ginger Garlic paste 3 tsp
green chillies 3 (long slit)
Curry leaves 3 stems
Ground pepper 2 tsp
Chili powder 1.5 tsp
Turmeric powder 1 tsp
Salt 2 tsp
Mustard seeds 1 tsp
Cumin seeds 3 tsp
Chenna dal 3tsp
Urad dal 3tsp
Oil few spoons
Cilantro for garnish

oil + channa dal + 1 min till light brown + urad dal + Mustard + Cumin seeds + Curry leaves + Green chillies + 2 min + Onion + 10 min till transparant + Turmeric + 1 min + ginger garlic paste + 5 min onions turn slightly brown + Liver + salt + chilli powder + pepper + mix for 2 min + 1C water + cover with lid cook for 10 minutes + then open lid and cook till water evaporates + garnish with cilantro

Pepper Chicken - Nimi's

I love this pepper chicken. it was an instant hit with my family and friends. again by trial and error i came up with this recipe.

Ingredients:

1 lb Chicken
6 Green Chillies [Long slits, cut in to half]
1 Stem Curry leaves
1C onion [1/2 Big onion]
1/2 tsp Turmeric
1 tsp Pepper Powder
1 tsp Salt
1/4 tsp garam masala
Ginger Garlic Paste
Cilantro to garnish

Steps:

3 tbs oil (in a pan heat for 5 minutes @ 4 heat)
add --- 6 green chillies slit into 2, 1 stem curry leaves [1 min] until the aroma starts to come out.
add --- 1 Onion chopped [1C] [5 min]
add --- 1/2 tsp Turmeric powder [2 min]
add --- 1 tsp salt, 1 tsp pepper powder, 1/2 tsp garam masala [2 min]
add --- 1 tsp ginger garlic paste [2 min] and saute until onions start to turn brown.
add --- 1lb chicken [cut into bite size cubes] [15-20 min] lid closed in between and sauteing occasionally
add --- Cilantro after done cooking and while cooling.


Steps:
1. In a pan, heat oil, and add Green chillies and Curry leaves. once the chillies splutter add the onion.
2. Saute the onion for 5 min and add Turmeric after 2 minutes add the salt and pepper
3. After 2 minutes add the Ginger Garlic Paste and saute for another 5 minutes or until the onions start to brown
4. Now add the chicken. cook for 15-20 minutes sauteing in between until the chicken is cooked.
5. Once you turn the heat of garnish with Cilantro

Indian Egg Fried Rice

I remember how my mom used to make it. I miss it so much. Here's a recipe i came up with, and it tasted good.

Ingredients:
2C cooked Basmati Rice [ with 1/2 tsp of oil]
1/2 C chopped Carrots and
1/2 C chopped beans [if not you can add 1 cup of mixed vegetable]
6 Eggs
1 Tbs heap of ginger garlic paste
1 tsp Pepper
1 tsp salt + more as per taste
4 Green chillies (long slit into half)
1 stem of Curry leaves
1/2 tsp Garam masala
1/2 tsp jeera powder
2 tsp soy sauce

Steps:
1. In a pan1 add some oil, after its heated then add 6 Eggs and start mixing, add 1/2 tsp pepper and 1/2 tsp salt and continue to mix it in regular intervals, once the egg solidifies start chopping with the spatula so they become smaller, add another pinch of salt, pepper and 1/2 tsp jeera powder keep mixing until it slightly turns brown. and keep it aside.

2. In a kadai #2 add 3 tbs oil once its heated add the vegetables and mix for a minute and push the veggies on to the sides so that you have some space in the center where the oil accumulates.

3. Now add Ginger garlic paste, mix for a minute or 2 then add green chillies and curry leaves, mix for a minute or 2

4. Now mix all the vegetables together with the ginger garlic paste and mix for few minutes, add 1 tsp salt and 3/4 tsp pepper mix for few minutes, then add 2 tsp soy sauce and mix it. mix in regular intervals for another 5 minutes or until veggies are soften

5. Now add the eggs from pan1 into the kadai mix for 5 minutes.

6. Now add the cooked basmati rice in small batches and mix it for 5 minutes and the fried rice is ready.


Note:
1. Reduce the sale and pepper by half, if you are eating the rice with another curry.

Spinach fry - Palakura vepudu

Preparation Time: 30-45 min

INGREDIENTS:
Onion - 1 (big) or 2Cups diced
Frozen/ Fresh Spinach - 2*16oz/ 1lb (2 pkts of 16oz)
Oil - 6tbs
Green Chillies - 10 long slit
Red chillies - 4
Curry Leaves - 2 stems
Mustard seeds - 2 tsp
Jeera seeds - 2 tsp
Turmeric powder - a little over 1 tsp
Garlic cloves - 3 fat ones chopped or 2 Tbs
Salt - 3 tsp

STEPS:

1. Heat a kadai on setting 4, add oil, once the oil is heated, add mustard and jeera seeds, once the seeds splutter, add red chillies, curry leaves, Garlic cloves after 1 min add onion and green chillies
   
2. Saute the onions for 5 min then add turmeric
3. Saute for another 5 min then add the spinach [before adding run for few seconds under tap]
4. Then add Salt. If its too dry add little water [1 c apprx] just enough to make the mixture cook, eventually the water will evaporate. Close the lid in this stage
   
5. Cook for another 5-10 min stirring occasionally every 2-3 min. In the last 10 min open the lid and cook so the water is evaporated
   

Variation 2:
oil + red chilli 1 + Urad dal 1/2 ts + Chana dal 1/2 ts + mustard 1/2 ts + jeera 1ts + 2 min + Onion 1/2C + Green chillies 2 + Turmeric + salt
onions to turn brown + Spinach (no lid) + until cooked

yet to try variation 2


Variation 3: [Nimi]

• 3L cooker + 2 Tbs oil + 1tsp Mustard + 1tsp Jeera + 2 red chillies + 1.5 C onion + 1 green chilli slit + 8-10 Curry leaves + 2 Garlic cloves chopped
  
• Saute for 5-8 min + 3/4 tsp turmeric + 5 min + 2 packets of 10 lb frozen chopped spinach + 3 tsp Sea Salt + 1 tsp Dhania powder + cook for 20 min, lid on, heat@ 5-6 [Add water in between if needed]
  
• Once spinach is cooked, turn off the heat.
  

nitis recipe book

TOMATO PAPPU:

Dal - 1C
Green chilli or chilli powder
tomatoes - 2 big ones
Tamarind - little for taste
Turmeric - 1/2 tsp

Cooker - add dal, green chilli, tomatoes, tamarind and tumeric cook for 3 whistles, then add salt
Poppu - oil, mustard, jeera, red chilli 2, onion, garlic 1 or 2 (beat so that it opens), salt
mix popu with the dal.

Tomato Rasam (Samyus recipe):

Tomatoes, Garlic 5-6 crushed
red chilli, mustard seeds, dhania 1/2tsp, jeera, curry leaves
cumin powder, pepper

1. Heat the tomatoes in a vessel, till the skin slightly tends to peel off
2. smash the tomatoes to make it a pulp in the same water, continue boiling, then add cumin powder, pepper powder and salt
3. Poppu - oil, mustard, jeera, dhania, crushed garlic, red chillies and curry leaves.
4. Add poppu to the rasam

MASALA PAPPU

1. Cooker - toor dal, turmeric, tamarind paste - 1 whistle
2. In a vessel, add oil, mustard seeds, jeera, onion chopped 1 big, curry leaves, gin gar paste 1/2 tsp, turmeric, kaaram and garlic pieces 5
3. Mix poppu with the Dal

PALAK PANNER:

paneer, spinach, green chilli 2-3
gin gar paste 1tsp, chekka - 1, lavanga -1, elachi 1,
shajeera, curry leaves

steps:
1. Cut the paneer pieces [if the paneer is not soft boil some water and then add the paneer pieces in it so that they will get soft]
2. kadai - oil, curry leaves, green chillies and tumeric, then add chekka, lavang, elachi and shajeera, 2 min then add gin gar paste and let it fry
3. then add the spinach to the masala and after its cooked, set aside to cool it.
4. now grind the spinach masala to make it a smooth paste
5. fry the paneer pieces in oil and it to the spinach paste.

TOMATO CAPSICUM:

onion, gin gar paste, turmeric, capsicum, tomato, masala kaaram or regular kaaram
paneer - grated or small pieces.

Steps:
1. Kadai - oil, onions, after it turns to light yellow, add gin gar paste and fry for some time.
2. Then add turmeric, 2 min, capsicum, after some time add tomatoes and close the lid
3. once its almost cooked add salt and masala kaaram
4. when its almost done add the grated paneer and close the lid for another 10 min

MUTTER MUSHROOM:

Sliced mushroom - 1C, green peas 1c, green chilli 2, garlic cloves 2, ginger piece 1, onion 1 sliced, tomato 1, chopped cilantro, grated coconut 1/4 c, cinnamon 1

Steps:
1. Grind coconut, chillies, ginger, garlic and cinnamon to a fine paste.
2. kadai - oil, saute sliced onion until it turns golden brown
3. Then add the step1 paste, add tomatoes, peas, mushroom and salt. Cook for few minutes
4. add a cup of water and cook on slow heat
5. once its done garnish with cilantro and serve hot on top of rice.

MUTTER PANEER MASALA:

onions [small pieces and grind it]
gin gar paste, jeedi pappu -6, gasala - 2tbs, dhania powder - 1/2 tsp, peas
tomato - 2 big, paneer, kasuri methi - 1tsp

Steps:
1. grind cashews and gasala
2. saute onions and gin gar paste
3. add in the dhania powder, salt, kaaram and tumeric
4. add the paste (dont fry for long after adding this)
5. add the peas and the tomato pulp cook for few minutes
6. if the panner is too hard, put it in some warm water to get soft
7. add paneer to the gravy
8. once cooked add little kasuri methi powder and leave for couple of minutes

TOMATO PACHADI (mom):

tomato, cilantro, pudina (mint) [opt],
g.chilli 2 m for 1 tomato, onion - 1/4 chopped big pieces,
coconut powder - 1tsp for 2 tomatoes, gin gar paste,
mustard, jeera, sesame seeds, tamarind paste

Steps:
1. fry coconut powder, jeera, sesame seeds - then ground them
2. oil, mustard, jeera, g.chilli, cilantro, pudina the fry for 2 min
3. the add onion, turmeric, gin gar and salt [fry few min]
4. then add tomatoes, add the grinded mixture to the tomatoes
5. add little tamarind paste, let it cool down and grind the whole thing

PAALA VANKAYA

Onion - 1 big ground, jeera powder 1/2 tsp, garlic 1 whole, brinjal (flower shape)
g.chilli -3, cilantro, milk 1c

1. onion, jeera, garlic, kaaram, turmeric, salt - grind
2. kadai - oil, brinjal, grinded paste saute tille sweet smell
3. add g.chilli, cilantro and milk

PACHI PULUSUS [peddi]
rayalaseema style for pulagam

red chilli, garlic 3 pods, karepaku, karam 1tsp, tamarind paste 1tsp, coconut powder 1/2 tsp,
nuvvulu (fried) - 1-2 tsp, bellam 1tbs, onion - 1 cut small pieces,
mustard, jeera, oil

1. Put oil, mustard, jeera, r.chilli, garlic pods and curry leaves [fry them]
2. now add turmeric and kaaram
3. add water as needed for rasam
4. add tamarind paste and salt, then add grounded roasted chana dal, coconut powder and roasted nuvvulu, bellam
5. after finishing on the stove then add the onion pieces


SNACKS:

PALLI CHUTNEY:
(for pulagam)

Palli, Jeera - 1/2tsp, g.chilli [5-6], curry leaves, cilantro,
onions, tamarind paste - 1tsp, salt, water, oil

1. roast palli and then ground it
2. small pan - oil, jeera, g.chilli, curry leaves saute it for few minutes then grind all these with cilantro
3. oil, onions - saute for few minutes and grind it with others of step2, then add palli podi and grind again
4. now add tamarind paste and grind by adding water little by little until the desired consistency is reached.

PALLI CHUTNEY [Lavi Peddi]

Palli [roasted and deskinned]
tamarind paste, g.chilli 3-4
curry leaves, dry coconut powder 2-3 tsp

1. oil, curry leaves and g.chilli fry for few minutes and keep aside
2. grind palli and coconut powder then add curry leaves, g.chilli and tamarind paste
3. then add poppu to the chutney [oil, mustard seeds, jeera, r.chilli and curry leaves]

PALLI PACHADI [Viji style]

1. fry some curry leaves & g.chilli [4-5 small] in oil and keep aside.
2. ground 2 handfulls of roasted deskinned palli then add 1.5tsp dried coconut powder grind again
3. then add curry leaves and g.chilli grind again
4. then add tamarind paste and salt and grind again add water while grinding until the desired consistency is reached.
5. now add poppu [oil, mustard, jeera, curry leaves and r.chilli 3]

PONGAL [peddi style]

Pesara pappu (moong dal) - 1/2 cup
Rice
1 [rice n dal]:3 [water]; i.e 1/2C dal, 1/2C rice -3 cups water
for 1c rice and 1/2c dal then add 4c water
cashews 7-8
onion 1 [long pieces]
curry leaves, ginger [small piece],
pepper corns 7-8
Jeera 1/2 tsp

1. mix rice & dal, wash and drain the water and keep it aside
2. in a pan - add oil, jeera, ginger, cashews and pepper corns
3. when the cashews become light brown add onions and curry leaves
4. once onions become light brown put the rice and dal and fry it for some time.
5. now add water and salt and wait for 2 whistles, can sim it.

BOONDI SNACK:

Boondi - 1c, milk -5 to 6 c, salt,
turmeric, karam, garam masala, mustard, jeera, onion

1. mix boondi with milk, salt, turmeric, karam and garam masala
2. heat some mustard, jeera and onion in some oil.
3. mix the poppu with the boondi mixture

Tastes good with roti.

PUNUGULU:

Curd - 1c, maida, baking soda - pinch, g,chilli, jeera powder, salt, onions - nicely chopped

1. mix curd with enough maida
2. grind g.chilli, salt and jeera powder
3. mix these also with the above and also the chopped onions
4. now fry these in oil

BOILED EGG SNACK [mom]

eggs, curry leaves powder - 1/2,
jeera powder - 1/4, salt 1/4, pepper 1/4
[per egg] w/lil tsp

1. boil some eggs, cut them into small pieces
2. take a pan, put some oil, curry leaves, jeera, pepper and salt
3. now put the eggs and saute it for a few minutes

IDLI PINDI:

Urad dal - 1c,
Idli Rava - 2c
water - as needed while blending

1. wash and soak the urad dal in water for 8 hrs
2. idli rava - soak it in water in a seperate bowl for 8 hrs
3. Grind urad dal to smooth paste, add water as needed
4. mix urad dal and idli rava together, add some salt and grind again

DOSA PINDI:

Urad dal - 1c, rice - 2c,
menthulu - 2 tsp, chana dal - 1tbs,
toor dal - 1 tbs, poha - 5 tbs [atukulu]

1. add all the above ingredients except poha and soak for 6-8 hrs
2. before grinding add poha soaked in water for 2 minutes and grind the whole to make a smooth paste.

UPMA [mom]

1c rava : 2c water
oil, ghee, urad dal, chana dal
cashews, curry leaves, g.chilli 2 small,
onions (slim and long cut) - 1/6th
ginger (small pieces) - 1 inch cube

Kinds of rava that can be used: goduma rava, upma rava, jonna rava

1. first put rava and lil ghee and roast for few minutes, keep it aside
2. Pan - oil, ghee, mustard, urad dal, chana dal, cashews, saute for few minutes, then add curry leaves, g.chilli, saute few minutes then add onion and ginger saute for few minutes
3. then add water
4. once the water starts to boil, put rava slowly and skeep stirring so that no solid chunks are formed.

once done add some lemon juice

/* if water is less then keep adding water slowly and mix it */

SPICY EGG TOAST

Eggs - 4, onion - 1m finely chopped,
g.chilli 2m, cinnamon - 1/2 inch stick, peppercorn -6, gin gar paste - 1/2 tsp,
cloves -2, turmeric powder - 1/2 tsp, salt - 1/2 tsp, milk - 2 tbs [boiled and cold]
cilantro leavs - 2 tsp chopped, ghee/oil - 2 tsp per batch [4 slices]

1. Grind g.chilli, onion, cinnamon, peppercorns, gin gar paste & cloves to a smooth paste
2. mix this to eggs and beat well
3. add turmeric, salt, cilantro and milk to eggs and beat well.
4. dip the bread on both sides and fry on low heat with out covering the lid, until it turns golden brown.

RICE VARIETY :

TOMATO RICE:

Onions - 1 long, G.chilli - 3-4, Tomato - 3m [can grind or small pieces]
chekka - 1, lavanga - 1, Elachi - 1

1. Oil, chekka, lavanga, elachi saute for few minutes, then add onions, g.chilli saute few minutes, add tomato and cook for few more minutes
2. now add this mixture in the cooker along with the rice [1c] and water [3c]

TAMARIND PULIHORA [Mom]:

Tamarind paste, palli [fried], curry leaves, chana dal,
urad dal, red chilli, ginger paste 1/2 tsp,
g.chilli (long cut) - 3, cilantro, onion [long cut],
cashews, jaggery - 1tsp [lil], mustard powder - 1tsp (pachi aavala powder)

1. Mix with cooked rice - lil oil, tumeric, curry leaves, tamarind paste, salt and palli (fried)
2. on stove oil, mustard, chana dal, urad dal, jeera, r.chilli, ginger paste, g.chilli, cilantro, onion, cashews, jaggery saute it well.
3. now put rice in this and mix well
4. after 15min, mix lil pachi aavala powder

JEERA RICE [nitis athamma]:

Garlic - 3pods slightly crushed
g.chilli - 2 long slit,
Jeera - 2tsp (coarsely grounded) [with pestle and mortar (rolu)]

1. Put oil, garlic, after slight brown add g.chilli put jeera and let it fry a little
2. take rice mix it well with some salt
3. now put this rice with the mixture & mix it well.

BHAGARA RICE: [peddi]

Chekka - 2 small, lavanga - 2, elachi 2, bay leaves 2 small,
shajeera - lil, onions - 1 long pieces, g.chilli 3 to 4, pudina (mint) - 1/2 katta,
gin gar paste - 1/2 tsp

1. oil, chekka, lavanga, elachi, shajeera, bay leaves
2. oinions, g.chilli, gin gar paste
3. saute for few minutes then add mint leaves
4. 1c rice, water lil less then 2 add salt to this and cook in the rice cooker.

PULAGAM:

Rice - 1, pesara pappu (moong chilka) - 1/4,
onion m - 1 long, g.chilli 6-7 long, chekka 2,
lavanga 2, elachi 2, garlic pods - 8

1. Oil, chekka, lavanga, elachi, after few minutes add garlic, saute few min add onions, g.chilli, curry leaves
2. now add this in the cooker and add salt.

Mixed Veg biryani (sujji):

Oil, chekka - 1inch, elachi 2, lavanga 3,
jeera, shajeera, onion 1 sliced long, g.chilli 5,
gin gar paste 1/2 tsp, aloo small pieces - 1 (opt)
mixed veg, salt, rice

1. wash rice and keep aside
2. kadai - oil, chekka, lavanga, elachi, few seconds, add jeera and shajeera
3. after 2 minutes, add onion and g.chilli, once onion is little fried add gin gar paste and saute it well
4. add aloo, after 2 min, add mixed beg and saute it well
5. add rice & saute then put water (1:2) (rice:water), and wait for 3 whistles