మణుగుపూలు / Manugupulu/Janthikalu/ Murukulu/ Rice flour snack

Ingredients:
2cups Rice flour
1/2cup Moong dal
2tsp jeera/cumin seeds
4tsp sesame seeds (Optional)
Oil for deep frying
1tsp.Red chilli powder
Salt to taste.
3 tbsp hot oil or butter

Preparation :
1. Pressure cook moong dal.
2. In a wide bowl add rice flour,moong dal paste, chili powder, salt, sesame seeds and cumin seeds mix it well.
3. Add 3tbsp.oil(hot oil) or butter,mix it well, by adding enough water make a dough of roti dough consistency.
4. In a deep frying pan add oil for deep frying, once the oil is hot enough for frying(oil should not be too hot, this makes murukulu get burnt)
5. Now take the mould(can be bought from Indian store) keep enough dough in to it, press it in hot oil, fry them until they are light golden brown in color, fry them in batches and drain on a paper towel.
6. Store them in air tight container.

Variations: Instead of moong dal you can use urad dal or puttnala pappu( Dalia). If you are using putnala pappu then just grind it and mix it in the rice flour, no need to pressure cook.


Learnt this from my mom-in-law (Manjuvani):)

గుత్తి వంకాయ కూర: Gutti Vankaya Kura- Stuffed eggplant

Ingredients
10 small round egg plants/vankayalu
kura podi (refer to our podulu)
1 to 1 1/2 tbsp oil Salt to taste

Thayarucheyatam/preparation
Wash egg plants and remove the stem
Slit them in length wise up to 3/4 height and turn the egg plant upside down (opposite side) and make a slit on the other side too.
Do not cut the brinjal completely into pieces. Just slit the brinjals.
Now put them in salt water.
In a bowl take sufficient amount of kurapodi and add salt as per your taste.
Add little oil to powder and make it litte wet
Stuff the above mixture into eggplants and microwave them for about 8 mins.
Heat oil in a pan, add semi-cooked eggplants fry them by changing sides until the eggplants become brown.

బెండకాయ కూర: Bendakaya kura- Okra curry

Ingredients:
2lbs Okra , Manju
1tbsp oil
1tbsp curd/perugu
salt to taste
chilly powder/karam (adjust as you per your taste) Thiragamatha/thadka/popu
1tbsp senagapappu/chanadal
1/2 tbsp menapapu/urad dal
1/2 tsp Avalu/mustard seeds
6 karivepaku/curry leaves

Thayarucheyatam/preparation
Wash and wipe okra with paper towel or cloth
Cut them into small pices
Heat oil in a pan, add all sesonings and curry leaves
Add okra pieces, then add curd and cover them. Adding curd removes the stickiness from okra.
Cook them on low flame
Do not stir them very frequently as okra might become paste
When half cooked add salt and cook until soft.
Add chilly powder and stir.
Serve it with rice or roti.

My mom used to say that eating Okra will sharpen your brain and also improves math skills.

కాకరకాయ పుల్ల బెల్లం: Kakarakaya pulla bellam- Bitter melon curry with tamarind & jaggery

INGREDIENTS:
6 medium kakarakayalu/Bitter gourd/melon
Big Marble sized tamarind/chinthapandu or puree (1 tbsp)
Salt to taste
1/4 tsp turmeric/pasupu
1tsp chilly powder/mirappodi
1tbsp bellam/jaggery/brown sugar

Thiragamatha/Thadka/seasoning
1tbsp oil
1/2tsp avaalu/Mustard seeds
1tbsp senagapappu/chana dal
1/2 tbsp minapappu/urad dall
6 curry leaves/karivepaku

Thayarucheyatam/Preparation
1. Wash and cut kakarakayalu into round pieces.
2. In a pan add tamarind juice,bitter melon pieces,turmeric and salt.
3. Cover and cook them until the bitter melon pieces are cooked well.
4. Don't smash them. Don't add too much water.
5. Heat oil in a pan add the seasonings, when it is all done add the boiled
bitter melon pieces and fry them for 5 min.
6. Add chilly powder, brown sugar according to your taste.
7. Serve hot with hot rice.

If you like it little sour then you can add 1tsp tamarind puree along with chilly powder and jaggery.

బూడిద గుమ్మడికాయ కూర: Boodida gummadi kaya kura- Winter melon/Ash gourd entree

Ingredients:

2lbs budidha gummadikaya/winter melon
1 tbsp senagapappu/chanadal

Tiragamatha/popu/Thadka
1 tbsp oil
1/2 tsp avalu/mustard seeds
1tsp minapappu/ urad dal
1/4 tsp jeelakarra/jeera/ cumin seeds
1 yendu mirapakaya/red chilly
5 karivepaku/curry leaves

Thayarucheyatam/preparation:
Soak chana dal for half an honor
Wash and peel pumpkin and chop into small cubes.
Heat oil in a pan and add all seasonings
Add pumpkin pieces and chana dal stir and cover with lid
Add salt and cook them until pumpkin becomes soft.
Serve with rice or roti.

This is very good for health. In Ayurveda they call this as amruthaharam.

మినుముల చింతపండు పచ్చడి: Minumula chintapandu pachadi- Black gram & Tamarind Chutney

(Nellore special)

INGREDIENTS:
1/2 cup whole Black gram seeds (sabut urad dal/Minumulu)
1 Tsp Mustard seeds/Avalu
10 Dry Red chillys/yendumirapakayalu (as per taste)
1/2 Tsp fenugreek seeds or powder (Methi/Menthulu)
1/2 Tsp Asafoetida (Hing/inguva)
1 large lemon sized tamarind pulp (tastes good with only freshly made paste)
11/2 tbs oil
Salt to taste
1/2 tsp jaggery (Gud/bellam)
(You may use brown sugar instead of jaggery.)

Thayarucheyatam/Method:
Soak tamarind in warm water for about half an hour.
Roast urad dal with few drops oil until it turns red and set aside to cool.
Heat oil in a small pan: add mustard seeds, fenugeek seeds, red chillys, turn off heat when done, add hing and leave to cool. Grind along with jaggery/sugar and salt.
To the above mixture add tamarind and grind again.
Take half of urad dal, above ground mixture and grind coarsely.
Make sure urad dal is not completely mashed.
Add remaining urad dal and grind just by pressing the wipping button.

Accompaniments:
This chutney is very tasty.
Serve it with hot rice and ghee.
Tastes great with the combination of kandi pachadi and kandi podi.
This pachadi tastes better day by day.

కాయకూరల పచ్చడి: Kaaya kurala pacchadi- Mixed vegetable chutney

( MY MOTHER-IN-LAW SUNDARAMMA'S RECIPE)

INGREDIENTS:
1 beerakaya/Ridge gourd
1 dosakaya/ Yellow cucumber
5 bendakayalu/okra
1 vankaya/egg plant (long)
2 big tamata/tomato
5 pachimirapakayalu/green chillies(adjust as per taste)
Marble size tamarind or 1tsp Amchur
2tbs oil
cilantro/kothimera for garnishing
salt to taste
1/4 tsp turmeric

Popu/Thiragmatha
1tbs urad dal/minapappu
1/2 tsp mustard seeds/avalu
1/2 tsp fenugreek seeds/ menthulu
1/2 tsp hing/inguva

Thayaruchyatam/preparation
1. Soak tamarind. Clean, peel and chop all vegetables into pieces.
2. Heat oil and add chillies and all the chopped vegetables.
3. Saute till they are soft
4. Once cooled, grind tamarind and chillies first, add the rest of the sauted vegetables, salt and grind again to a paste.
5. Heat oil in another pan and add the mustard Seeds and once they splutter, add fenugreek seeds, urad dal and hing, once you get the aroma turn off heat
6. Pour the oil mixture over the paste.

Accompaniments:
It tastes great with hot rice, roti ,dosa and upma .

Warning : Taste the ridge gourd and yellow cucumber as they taste bitter sometimes.

సొరకాయ మజ్జిగ పులుసు: Sorakaaya majjiga pulusu- Bottle gourd yogurt gravy

Ingredients
2 cups bottle gourd(sorakaya/kaddu) diced into pieces
1 cup Yogurt
2 cups water
1 tbsp chana dal/senaga pappu
t tsp cumin seeds/jeera
1 tbsp fresh kobbari/grated coconut
2 chillies
1 inch ginger
1/4 tsp turmeric
cilantro

Tadka/Seasoning/Thiragamatha
1 tsp mustard seeds/aavalu
1 tsp cumin seeds/jeera
pinch of hing/inguva
curry leaves/karivepaku
1 tsp oil

Preparation/ Thayarucheyatam
1. Soak chana dal for 1 hour and grind them along with ginger,grated coconut,green chillies by adding liitle amount of water to make a fine paste.
2. Add 1 cup water and boil the bottle gourd pieces.
3. Mix 1 cup of water to 1 cup of yogurt and beat well.
4. Add the ground paste,turmeric ,boiled bottlegourd pieces to majjiga/buttermilk and mix well.
5. Transfer buttermilk mixture into a deep pan and cook on low flame. Add salt and mix well.
6. Heat 1 tsp of oil in a pan, add mustard seeds,once they splutter add cumin seeds, hing, curry leaves and remove from fire and pour into the majjiga pulusu
7. Garnish with cilantro

Variations: Instead of bottle gourd/sorakaaya you can use pumpkin/gummadikaaya or drumstick/munakkayaa or seema vankaaya.

వంకాయ ముద్ద కూర: Vankaaya mudda kura- Eggplant curry

Preparation time: 10 mins.
Cooking time: 15 mins
(serves 3 people)

Ingredients

1 big onoin/vullipaya
4 vankayalu/eggplants(long)
2 inches ginger/allam
3 green chillies/pachhimirapakayalu
1/4 tsp turmeric/pasupu
salt to taste

Thirgamatha/popu/seasoning
1/2 tsp avalu/mustardseeds
2tbsp senagapappu/chanadal
1tbsp minapappu/uraddal
1 tbsp oil /Manju

Preparation/Thayaruchyu vidhanam
1. Chop the eggplants into small pieces and put them in water.
2. Make a paste of ginger and chilly or chop them into tiny pieces.
3. Heat oil in a pan and add all the tadka ingredients.
4. Add chopped onions and fry till light brown, then add eggplant pieces.
5. Add salt and turmeric. Cover with lid and let it cook for 5 mins.
6. Add ginger-chilly paste and let it cook until eggplant becomes soft.

This curry goes with rice and roti.

Variations: You can add kura podi/cury powder instead of ginger-chilly paste to try a different taste.

వంకాయ పెరుగు పచ్చడి: Vankaya perugu pachadi- Egg plant with yogurt

Preparation time:15mins
serves 2 people

INGREDIENTS:
2 cups yogurt/curd/perugu
1 big eggplant/pedda vankaaya
2 green chillys/pachimirapakayalu
1/2 inch ginger piece/allam mukka
1 tsp oil
some cilantro/kothimera

Thiragamatha/Tadka/seasoning
1tsp uraddal/minapapu
1/2 tsp mustard seeds/avalu
1/4tsp cumin seeds/jeelakarra
pinch hing/inguva
Salt to taste

Preparation:
1. Wash and peel the eggplant
2. Microwave for 5 to 8 mins till it is cooked
3. Grate the ginger,finely chop the green chillies or make paste of ginger chilly
4. Add chilly, ginger, salt to yogurt and mix well.
5. Add eggplant to yogurt mixture and stir well .
6. Heat oil and put all sesonings and add it to the yogurt mixture.
7. Garnish with finely chopped cilantro.

This goes with white rice, roti and parata.

గుత్తి కాకరకాయ: Kurina kakarakaya- Stuffed bitter melon

People who hate bitter melon should try this receipe and am sure they will start loving it.

cooking time: 25 mins
serves: 3 persons

Ingredients:

10 Bitter melon/kakarakayalu
small lemon sized tamarind/chinthapandu(if you are using pulp take 11/2 tsp)
11/2 tbsp senagapindi/chana flour
1tsp red chilly powder
1/4 tsp turmeric/pasupu
2tbsp oil to fry
1/2tsp of Cumin/Jeera powder/jeelakarra podi.
salt to taste

Preparation/thayarucheyatam
1. Wash the bitter melon and slit them from one side along length wise as shown in picture.
2. Cook them in a pan adding one cup of tamarind water(squeeze from tamarind or if you are using pulp then add one cup water and pulp)
3. Add salt and turmeric powder.
4. cook for about 10 minutes.
5. Drain the excess water, and let it cool.
6. To prepare stuffing: add salt, chilly powder and jeera powder to chana flour.
7. Fill the bitter melon with stuffing.
8. Heat pan adding 1tbs of oil,add the stuffed bitter melons.
9. Fry them in a medium/low flame changing the sides.(do not put the stuffing side down)
10.Fry them until color changes to dark brown. serve hot.

Nutritional Values: This is good for diabetes and kills the germs in stomach.

Tastes good with white rice.

బీరకాయ తోక్కు పచ్చడి: Beerakaya Thokku Pacchadi- Ridge-Gourd Skin Chutney

Ridge Gourd is:
Low in Saturated Fat, and Cholesterol
High in Dietary Fiber, Vitamin C, Riboflavin, Zinc, Thiamin, Iron, Magnesium and Manganese.

The nutritional value of gourd makes it suitable for:
Maintaining optimum health
Weight loss

Avoid including gourd in your diet if you're interested in:
Weight gain

Preparation Time: 20 mts
Serves: 4-5 persons
Region: Andhra
Utensils: Wok/Pan, small seasoning Pan, Wooden Laddle, Indian Mixer-Grinder/Coffee Grinder


Ingredients:


Peel the skin of 3 large Ridge Gourds ( use the peeled gourds for a vegetable curry later )

1 tbsp split Gram Dal/Mina Pappu
5-6 dry Red Chillis/Endumerapakayalu, de-seed them and tear them
1 tsp Cumin/Jeelakarra seeds
5-6 Asian Green Chilli Peppers/Pachimerapakayalu
1 small Onion/Ullipaya peeled and sliced
1 pod Garlic/Vellullipaya peeled and crushed
1/4 cup finely chopped Coriander leaves/Kothimeera
2 tsps Til/Gingelly/Seasame Oil/Noona
Juice from small lemon sized Tamarind (soak in warm water for 15 mts)/ 1 tablespoon Tamarind paste/Chintapandu Gujju
Salt to taste/Uppu


For Tiragamutha/Popu/Tadka/Seasoning:

1/2 tsp Mustard Seeds/Avalu
1-2 dry Red Chillis/Endumerapakayalu, de-seed them and tear them
Pinch of Asafoetida/Hing/Inguva
8-10 Curry Leaves/Karivaypaku
1/2 tsp Oil/Noona

Method:

1. Heat a tsp of Oil in a cooking Pan/Wok,
2. Add split Gram Dal, Cumin seeds and Red Chillis and stir fry till the Dal turns red.
3. Remove and keep aside.

4. In the same Pan/Wok, add another 1 tsp of Oil and add the Green Chillis and saute till they are soft and a little translucent.
5. Add the Onion, Garlic and Coriander leaves to this and saute till translucent.
6. Add the Ridge Gourd chopped peels and fry on medium heat for 5-6 mts.
7. Add the Tamarind pulp to it and leave aside to cool.

8. Once cooled, grind the dry masala first ie the Dal/Cumin/Chilli coarsely, add the rest of the sauteed ingredients along with Tamarind and Salt and grind again to a rough paste.

Separately
9. Heat Oil in a pan for seasoning.
10. Once hot, add the Mustard Seeds and once they splutter,
11. Add Asafoetida, once you get the aroma
12. Add the Curry Leaves and turn off heat
13. Pour the Oil mixture over Chutney.

Accompaniments:

1.Works excellently with Adais, Rava Dosas, Appams, Idiyappams,
2.Can be eaten mixed with Rice and Ghee,
3.Spread over Bagel or for Sandwiches
4.Dip for fresh Vegetables or Crackers,
5.Side Dish for Chappatis, Rotis, Parathas, Puris

Modifications:

You can skip the Onion and Garlic if you are Jain or Vaidika/Sattvika!
Instead add a lot of fire roasted or sauteed fresh green Asian chilli peppers/Pachimerapakaayalu
Garnish with freshly cut Kothimeera/Dhaniyapatta/Cilantro instead of Curry Leaves

History:

The fruit section of L. aegyptiaca may be allowed to mature and used as a bath or kitchen sponge after being processed to remove everything but the network of xylem. Marketed as luffa or loofah, the sponge is used like a body scrub. This version is called lifah in Arabic, bholor jaal in Assamese, dhundul in Bengali, ghiya tori or nerua in Hindi. Softly-textured luffa sponges are not derived from the luffa fruit, but are manufactured by folding in several layers of soft mesh-like fabric into a cloud-like shape; commonly used in tandem with shower soaps.

Home Remedy:

Its juice is used as a natural remedy for jaundice. The juice is obtained by pounding the bitter luffa and squeezing it through a cloth. Bitter luffa seeds and dry crusts are also available and can be used for the same purpose.
In China and the Philippines, the Luffa or Patola is eaten as a green vegetable in various dishes.
In Paraguay panels are made out of luffa combined with other vegetable matter and recycled plastic. These can be used to create furniture and construct houses.


Backstory:

What can I say about this Pacchadi except that if you have never had the good fortune to eat it mixed with hot rice and ghee with your fingers you are a pitiable soul! Andhraites eat a lot of gourds, given that most vegetables that the West knows of ie Potato, Tomato, Peppers etc were 'foreign' to India before the Portugese arrived in the 15th century. A variety of gourds are popular and make for ethnic Andhra Cuisine. Many gourds are concocted into something tasty. Especially in the Brahmin families where costly ingredients were eschewed very innovative recipes evolved with simple ingredients. The SKIN that is peeled from a RidgeGourd makes for one of the finest chutneys in the country. The skin is rough and one has to wash the vegetable well before peeling and storing the skin in an airtight ziploc bag.

వేరుసెనగ పచ్చడి/Verusenaga Pacchadi / Groundnut Chutney

Preparation Time: 15 mts
Serves: 3-4 persons
Region: Rayalseema, Telangana
Utensils: Wok/Pan, small seasoning Pan, Wooden Laddle, Indian Mixer-Grinder/Coffee Grinder

Ingredients:

1 cup peeled and roasted Peanuts/Verusenagakayalu
1 small Onion peeled and sliced/Ullipaya
1 pod Garlic peeled and crushed/Vellullipaya
6 dry Red Chillis, de-seeded, broken into pieces/Endumerapakayalu
2 tsps Til/Gingelly/Seasame Oil/Noona
1/2 cup Water/Neellu
Juice from small lemon sized Tamarind (soak in warm water for 15 mts)/ 1 tablespoon Tamarind paste/Chintapandu Gujju
Salt to taste/Uppu


For Tiragamutha/Popu/Tadka/Seasoning:

1/2 tsp Mustard Seeds/Avalu
Pinch of Asafoetida/Hing/Inguva
8-10 Curry Leaves/Karivaypaku
1/2 tsp Oil/Noona

Method:

1. Heat oil in a Pan or Wok,
2. Add the Garlic and dry Red Chillis and stir fry for a few seconds till they are browned.
3. Add the sliced Onions and saute further for 4-5 mts on medium heat till they are translucent.
4. Turn of heat and cool.

5. Grind coarsely the roasted Peanuts, Tamarind pulp, the Onion/Garlic/Chilli mixture along with Salt and half a cup of Water.

Separately
6. Heat Oil in a pan for seasoning.
7. Once hot, add the Mustard Seeds and once they splutter,
8. Add Asafoetida, once you get the aroma
9. Add the Curry Leaves and turn off heat
10. Pour the Oil mixture over Chutney.

Accompaniments:

1.Works excellently with Idlis or Dosas.
2.Can be eaten mixed with Rice and Ghee,
3.Spread over Bagel or Bread like Peanut Butter,
4.Dip for fresh Vegetables or Crackers,
5.Side Dish for Chappati, Roti, Paratha

Modifications:

You can skip the Onion and Garlic if you are Jain or Vaidika/Sattvika!
Instead add freshly grated Kobbari/Coconut to the peanut puree and give a quick run in the mixer
Garnish with freshly cut Kothimeera/Dhaniyapatta/Cilantro instead of Curry Leaves


History:

Peanuts originated in South America, probably in Brazil and Peru. They were grown as far north as Mexico by the time the Spanish began their exploration of the New World. When the explorers returned to Spain, they brought peanuts with them. Later, traders were responsible for spreading peanuts to Africa and Asia.

Home Remedy:

Peanuts are not recommended in Ayurveda. Peanuts are not really nuts; they are legumes. Peanuts are difficult to digest and can make one feel sluggish and lethargic in body and mind. Ayurvedically, it is better to use either cashew or almond butter for sandwiches.


Backstory:

I love this Pacchadi a lot! Its easy to make and is very healthy too. Had a lot of it in Bidar, Karnataka.If you are close to Karnataka or Maharashtra you cannot avoid this chutney as that region is the largest peanut growing region of India. 'Shenga Chutney' is ubiquitous in any Marathi or Kannada home of Bidar/Gulbarga and Marathwada which were under the Nizam but also those parts of Telangana which were under the Nizam got influenced by this cuisine and adapted it.

Curry Powder /కూర పొడి

Ingredients

1 cup chanadal/senagapappu

3/4 cup uraddal/minapappu
1 tbsp dhaniya/dhaniyalu
1/2 cup dry coconut (grated)
15 red chillies

Preparation/thayarucheyatam

Dry roast all the above ingredients except coconut in a pan.
Add coconut just before turning off the heat and stir well and let them cool.
Grind all the ingredients and make coarse powder.

Instead of chilly powder you can use this powder/podi in many curries/kuralu/sabji.
Store this in a container and add it to your curries for nice flavor and taste.

కజ్జికాయలు: Kajjikayalu

Preparation time: 1 hour
Makes around 15 kajjikayalu



Ingredients

2 cups maida/all purpose flour
½ cup sugar / grated jaggery
½ cup sooji / bombay rava ( Or putnala pappu/ roasted chick peas powder Or gasagasalu/khus khus)
1 tsp cardamom/elaichi powder
¼ cup desiccated coconut powder / fresh grated coconut
2 tbsp Ghee
pinch of salt
Oil for frying


Method:

Mix all purpose flour, salt, 1 tbsp ghee and enough water to make smooth and soft dough (not too soft). Cover with a cloth and let it sit for at least 45 min.

Meanwhile, heat a pan, add ½ tbsp of ghee and roast the sooji till it changes color.
Keep aside and now roast coconut in ½ tbsp of ghee till it changes color. Fresh coconut needs more time than dry coconut.
Add it to the roasted sooji.
Add sugar and elaichi powder to this mixture and let it cool. The filling is ready.

Divide the dough into lemon sized balls.
Now, roll each ball into a thin puri ( use flour to roll out).
Spread a tablespoon( or less) of filling mixture in the center, wet the edges of the puri and close the filling with the puri to form a semi circled shape as shown.
Press the ends firmly with finger tips.



Use kajjikaya moulds to shape it into a kajjikaya.
If you don’t have it, use the edges of a fork and press it gently across the semi circled edges to give it a kajjikaya shape as shown (I use this procedure).




Heat enough oil in a pan for frying. Gently take each rolled kajjikaya without disturbing the edges and slide it into the oil. Oil should be hot enough. Try to fry 3-4 once and deep fry till they are golden brown.

Let the kajikayalu cool and then store in an air-tight container. Can be stored up to 2 weeks.


Note: Instead of 2 cups of maida, you can also use 1 cup of atta and 1 cup of maida. If putnla pappu is used instead of sooji, use jaggery instead of sugar.

పచ్చి మిరపకాయ బజ్జి / Mirchi bajji / Stuffed Green Chilli Snacks

Preparation time : 30 mins
Serves (2-3)


Ingredients

10 big green chillies (can be found in Indian stores)
1 big potato
1 cup besan
1/4cup rice flour
2 1/2 tsp lemon juice
1/4 tsp red chilli powder
1 small onion
pinch of baking soda
salt to taste
1/4 tsp turmeric

Method:

1 Take a green chilli, make a slit lengthwise in the middle, keeping the ends intact. With a knife remove the seeds and make space for stuffing.
2 Boil the potato and peel the skin and mash it, add salt, turmeric and 2tsp.lemon juice,1/4 tsp.red chilli powder and mix them together and make the stuffing.
3 In a bowl take besan, rice flour, pinch of baking soda, salt to taste and 1/2cup water(if needed add little more water), mix them all together into thick batter (more like dosa batter).
4 Stuff the chillies with the stuffing and dip them in the batter and drop them in the hot oil and deep fry them until they get little golden color.
5 Make a slit in the bajjis and garnish them with chopped onions mixed with lemon juice and cilantro

కంది పొడి: Kandi podi- Pigeon peas powder

Preparation time : 20 mins

Ingredients

1 cup Toordaal/kandhipappu
1/2 cup chanadal/ pachishenagapappu
1/4 cup uraddal/ menapappu
1/4 cup moongdal/pesarapappu
salt to taste
chilly powder
hing/inguva
cumin seeds/jeelakarra

Preparation
Dry roast all the above dal ingredients.
Grind them adding hing and cumin seeds and make coarse powder.
Add salt, chilly powder and mix well.

This podi tastes great with rice, combination of mango pickle(avakaya) or Raw tamarind chutney (chinthakaaya pachhadi) and ghee.

కొబ్బరి లౌజు/లడ్డు: Kobbari lousu/laddu- Coconut Sweet

Preparation time : 20 mins
Makes 6-8 laddus

Ingredients:

2 Cups Fresh grated Coconut
1.5 cups Jaggery(adjust as per sweet levels)
3 Elachi/cardamom (Optional)

Method:

1 In a thick bottomed pan add grated coconut, jaggery and little water(about 1tsp. of water)
2 Keep on medium flame and keep stirring, until the whole jaggery converts into liquid.
4 Then it comes together to a single mass consistency(should be very sticky)it takes approx.15-20min to get that sticky consistency. Now add elachi powder.
5 Let it cool for a while , then make round balls(laddus) and serve.


This is one simple and delicious sweet.

గుమ్మడికాయ పులుసు: Gummadikaaya pulusu- Pumpkin stew

Preparation time : 25 mins
(Serves 2)

Ingredients
yellow pumpkin(pandu gummadi)
big marble size tamarind
pinch of fenu greek powder
salt to taste
1/4tsp turmeric
1 tbsp jaggery
1/4tsp chilli powder
1 tsp rice flour

popu/thiragamatha
1/2 tsp mustard seeds/ Aavalu
1tsp urad dall/minapappu
pinch Hing/inguva

Preparation

1 Peel, clean, remove the seeds from pumpkin and chop it into medium size cubes.
2 Add 2 cups of water,turmeric, salt, pumpkin cubes and cook for 5 minutes.
3 Now add tamarind puree, jaggery, chilly powder, pinch of fenu greek powder.
4 Cook until pumpkin becomes tender.
5 Mix rice flour with water & add and cook for 2 more minutes
6 Heat oil in a pan and add popu ingredients.
7 Add popu to the stew, garnish with cilantro and serve

This tastes great with rice and muddapappu.

పూరి కూర: Puri with potato curry

Puri(s)
Preparation time: 40 min
Makes around 20-25 puris

Ingredients:

2 cups atta (wholewheat) flour
1 tsp of oil
pinch of salt
warm water
Oil for frying



Method:

Take a wide bowl and mix together atta flour, a tsp oil and pinch of salt.
Slowly pour warm water to make a smooth stiff dough. It should be a slightly firm dough.
Let it sit covered for 5-10 minutes.
Divide dough into small lemon-sized balls and roll them out into circular shapes, slightly thicker than rotis and smaller(in diameter) than rotis.




Meanwhile, heat enough oil for frying the puris.
Slowly slide the rolled out puris into the hot oil and press gently with the spatula in the center of the puri so that it puffs up and turns golden brown.
Flip the puri to cook the other side for 15-20 seconds till it turns golden brown.
Drain the puris ensuring all the oil has been drained along the sides of the cooking vessel.
Remove onto a absorbent kitchen towel. Tastes great when served hot.

Note: If Puris dont puff up it means the oil is either too hot or not hot enough. Sometimes, it can be because of the thickness of the puris rolled. Puris should be thicker.

Puri kura is my all time favorite :)


Potato curry
Preparation time: 30 min
Serves 2




Ingredients:
2 potatoes(medium sized), finely sliced
2 onions(medium sized), finely sliced
1/4 tsp turmeric pwd
1 tbsp besan/senaga pindi/chick pea flour
salt to taste
1 1/2 tbsps oil

For seasoning/popu/tadka:

1/2 tsp mustard seeds
1 tsp minappa pappu/urad dal
1 tsp channa dal/senaga pappu
2-3 green chillis chopped
1″ inch ginger finely minced
5-6 curry leaves(optional)



Method:

Heat oil in a cooking vessel, add mustard seeds and let it splutter. Add urad dal and channa dal and fry till they turn red. Add fresh curry leaves, green chillis and ginger and saute for a few secs.
Add the sliced onions and potatoes and saute on medium heat for a minute.
Add enough water(around 2 cups), salt, turmeric and place the lid and cook till potatoes are cooked. Stir occasionally and add water if needed.
Add besan to 2 tbsp of water without any lumps and add this mixture to the boiled potatoes and mix well. Adjust water according to the consistency you like.
Simmer till the rawness of besan disappears, about 5-6 mins and the curry slightly thickens.
Serve with puris.

Note: You can also add boiled, peeled potatoes to the fried onions after the tadka / talimpu and add little water & follow the rest of the procedure.
It is more tasty if the quantity of onions is more than the potatoes.

Aava pettina aratikaaya kura/ఆవ పెట్టిన అరటి కాయ కూర

Preparation time : 30 mins
(Serves 3)


Ingredients

2 raw plantains (arati kaayalu)
1 1/2 tsp mustard seeds (aavalu)
2-3 green chillies
big marble sized tamarind
1/2 tsp jaggery
1/4 tsp turmeric
salt to taste
For Popu
1 tsp oil
1 tsp mustard seeds
1 tsp urad dal
1 tsp chana dal
4 curry leaves
pinch of hing


Method
1 Peel the plantains and slice them into small cubes
2 Add salt and turmeric, boil the sliced plantain cubes
3 Grind aavalu and green chillies
3 Heat oil in a pan and add the popu ingredients
4 Now add aavalu-green chillies paste, tamarind, 1/2 tsp jaggery and the boiled plantain cubes to the popu
5 stir well and cook for 2 more mins
6 Serve it with rice and Sambhar or dal.


Varaiation : Instead of mustard seeds(aavalu) you can add ginger.

తోట కూర కంది పప్పు- Tota kura kandi pappu- Amaranth greens with split pigeon peas

Preparation time : ౩౦ mins
(Serves 2)



Ingredients
1 bunch of fresh thota kura
1 cup toor dal(kandi pappu)
1 medium sized onion(vullipaaya)
2-3 green chillies
1 big marble sized tamarind(chintapandu)
1/4 tsp turmeric
salt to taste

Popu/Seasoning/thiragamaatha/tadka :

1 tsp of oil
mustard seeds (aavalu)
cumin seeds (jeela karra))
urad dal (minapappu)
Few curry leaves (karivepaaku)
Pinch of hing powder (inguva)

Method

1 Wash and chop the leaves.
2 Cut the chillies, onions in lengthwise.
3 Add 2 cups of water and pressure cook toor dal, leaves,onions and chillies till whistles.
4 After the valve pressure is released add salt,tamarind paste and cook for 2-3 mins.

Popu: Heat oil in a pan, add the remaining popu or tadka ingredients. Saute till the seeds start crackling.
Add popu to the cooked dal, stir well and cover. Tastes great with rice and chapati.


Variations : We can also add tomatoes to this preparation. If you like it little spicy then add red chilly powder as per your taste.

రవ లడ్డు: Rava laddu- Sweet semolina balls

Preparation time : 15 mins
Makes around 10 medium sized laddus.
Ingredients

2 cups Rava/ Sooji
2 cups Sugar/ panchadara
5 Elachi/ Elakkayalu
10 cashews/ jeedipappu
2 tbsp Ghee / Neyyi
4-5 tbsp Milk / paalu
How to prepare / Thayarucheyatam

1. Heat ghee in a pan.
2. Add cashews first and then add sooji fry them till light brown.
3. After frying remove from the fire.
4. Add sugar and elachi powder to rava and mix well.
5. Add warm milk to the mixture and mix well.
6. Now make round balls as per desired size.
7. Keep aside for 10 mins and serve.