Inguva kharam pettina Vankaaya / Egg plant with Asafoetida

INGREDIENTS:

Brinjal / egg plant long ones.....2

Red Chilly Powder.....................3 t sp.

Asafoetida....................................3 t sp.

Salt................................................2 t sp.

Oil for shallow frying.

Water............................................2 t sp.

METHOD:

1.Take all three-red chilly powder, salt, asafoetida mix together,with water and 1 t sp of oil. Make a paste of it, but not very thick.

2.Cut Brinjal into 3'' long pieces. Then cut each piece in length wise, but not fully cutting and separating them apart. Also cut it in another direction of the length. Again not cutting at the bottom of the piece. It makes a spaces in between both the cuts.

3.Now in all the pieces fill with this paste generously and after filling, tie with a thread. so that they are secured when dropped in oil.Keep them aside.

4.Depending upon the size of your sauce pan, heat oil and few at a time fry the masala filled brinjal pieces. It is better few at a time.

5.This does not take much time to fry, also consumes less oil.

6.Serves 4 persons.

Ravva Dosa / Samolina Pan Cake

INGREDIENTS:

Ravva / Sujji / Semolina............1 cup.

Rice Flour.....................................1/2 cup.

Plain Flour / Maida.....................2 tbl sp.

Onion..............................................1

Green Chilly...................................4 or 5

Water...............................................4 cups.

Cilantro.

Salt.

Oil.

METHOD:

1.Mix ravva/semolina, plain flour and rice flour together with water. Keep aside for 1/2 hr.

2.Cut Onion into small pieces. Also cut green chilly and cilantro. Mix all tree together.

3.Now after the batter is soaked 20 minutes to 1/2 hr, add salt, mix well.

4.Keep frying pan on flame, heat it and smear with 2 t sp of oil. The pan must be oily and hot to get the dosas to be prepared easily.

5.Mix the batter well, and let the semolina settle at the bottom. Taking only from the top liquid form of the batter, using the ladle start pouring from out wards to in wards, making into form a round dosa. Do not spread it as we do for other dosas, where we pour batter in the center and spread it out wards.

6.Now sprinkle few of cut onion,chilly, cilantro on dasa. Let it cook and become little brown and crispy. You can check it lifting it from sides. Do not turn. Take out from fire into a plate.

7.As you are making these dosas, the liquid starts finishing. So, then you must add more water as per requirement and mix well. Now again taking the top liquid only prepare dosas again. If needed add little salt too.

8.Eat it hot with any chutney you like. They are simple to make. and no advanced preparation required.

9.This batter makes 10 to 12 dosas. Some times more, depending on the size you make.

కొబ్బరి పచ్చడి: Kobbari Pacchadi- Coconut chutney

INGREDIENTS:

Fresh Coconut grated..............1 cup.

Red Chilly.....................................25 to 30.(depending the quality)

Split Bengal Gram.......................3 tbl.sp.

Cumin Seeds..................................2t sp.

Mustard...........................................2 t sp.

Green Chilly.....................................3 or 4 for flavour.

Tamarind..........................................big lemon size.

Jaggery...............................................optional.

Coriander seeds................................if desired only.

Turmeric...........................................1/2 t sp.

Salt for Taste.

Oil........................................................2 t sp.

Curry leaves........................................optional.

Asafoetida.

METHOD:

1.Take fresh coconut, grate it. or use the shredded coconut available in stores.

2.Heat oil, put split bengal gram, all seeds of cumin, mustard, coriander. Fry them light, then add red chilly. Roast few more minutes. Add green chilly, curry leaves, put off the heat. add asafoetida, turmeric. Let it cool.

3.Soak tamarind in enough water, just to become soft.

4.In a mixer grinder, put all those dry roasted ingredients, powder it. Now add coconut, jaggery grind again with salt. Do it, till it becomes soft. If needed add water. you can use the same water in which tamarind is soaked. When it is nice and fine take out into a bowl.

5.Eat it putting ghee in hot rice. This is a must in our families twice a month.

6.Instead of tamarind the raw mango can be used. That too tastes well, in a different way.

గవ్వలు: Gavvalu- Sweet fried flour nuggets

INGREDIENTS:

Plain flour......................1cup.

Sugar................................1 t sp.

Jaggery.............................1/2 cup.

Semolina...........................1 tbl sp.

Oil.......................................deep frying.

METHOD:

1.Take myda(plain flour). Seive for no lumps. Add 1 t sp of sugar, and semolina. Mix nicely with hand ans with water make a fine dough.It should not be very tight or too soft. Make sure it is good. keep aside.

2.Take a fork or if available use the small board which is meant for the purpose of making gavvalu. Taking a marble size of dough press it on your three fingers with your thumb finger.

Take the fork in your left hand, on its back side press this and role it. It takes a shape of 'Gavva',Shell shape is formed. with few groves on its back side and a hole sort of a thing in the front. Prepare all in the same way. Keep them on a dry cloth.

3.Take jaggery, put little water, keep it on stove. After it melts slowly stir it. when it comes to boil, keep checking it. The syrup must not be over cooked. To get a correct consistency follow the test.

The syrup testing is, take a little in the ladle, drop into a bowl of some water. If the syrup is not spreading in the water,and you can take with fingers try to make a ball, it should be firm. It is called (ball consistency) 'unda paakam'.Keep the flame on low.Maintain the syrup consistency.

4.Keep oil in a pan , heat it. when it is medium hot, slowly drop these prepared(shells) gavvalu few at a time in to the oil. Remove them before they become dark in colour.Drop them in to the syrup. Stir it nicely, so that the syrup will go into the groves too. And take from the syrup, spread them in a plate to dry.

5.As and when you are frying, put them in the syrup, and take out, if the syrup start getting thicker, add little water and warm again to keep the consistency in same way, till all finished. 

6.These are good nick knacks for children to eat as much. They are not harmful like Candys. 

రసం/ చారు: Tomato Rasam/Charu- Tomato-Tamarind soup

INGREDIENTS:

1.Tomato.......................1 big

2.Tamarind....................lemon size.

3.Coriander powder......2 t sp.

4.Black pepper powder.....2 t sp.

5.Red Chilly powder...........3 t sp.

6.Jaggery...............................big lemon size.

7.Fenugreek powder............2 t sp.

8.Curry leaves

9.Turmeric.

10Salt.

11.Ghee....................................2 t sp.

12.Mustard seeds....................2 t sp.

13.Asafoetida ...........................1 t sp.

METHOD:

1.Cook tomato in hot water. when it becomes soft, peel off the skin. keep it aside to cool.

2.Soak the tamarind, take out the pulp.

3.Take a vessel put 2 cups of water, add the tamarind pulp, salt, turmeric and with curry leaves cook for some time.

4.Take the peeled tomato, put it in the mixi grind it to a pulp. Take out.

5.After the tamarind juice boiled nicely getting the flavour of it add , this tomato pulp to it.

6.Add all powders and jaggery to the rasam. Boil it again.

7.Take a small pan put ghee, when it is hot add mustard (hing) asafoetida

టమేట దోస/ ఉతప్పం: Tomato dosa/utappam- Tomato crepe

INGREDIENTS:

1.Rice flour.....................1 and 1/2 cup.

2.Tomato.........................1 big size.

3.Ginger...........................1" piece.

4.Green Chilly..................5 to 6. depending the pungency.

5.Garlic Cloves.................3 or 4

6.Cumin seeds..................1 t sp.

7.Salt for taste

8.Cilantro.

METHOD:

1.Cut tomato, ginger, chilly, garlic into pieces.

2.Put all above items, salt and rice flour in to a mixer. with little water grind it into soft batter. 

3.If required add some more water. Remove any small pieces left with help of a sieve. The batter must be fine. Keep this batter for 15 mts aside. Add cut cilantro to the batter.

4.Take dosa pan heat well. Taking one full ladle of batter put it on the pan, spread it evenly.Put oil around the dosa. Let it cook on medium flame. Turn it cook the other side.

5.Eat it  hot with coconut chutney.

6.Can make green dosas using spinach, mint or carrots instead of tomato.

BANGALA DUMPA MASALA KURA / SPICY POTATO SABJI

INGREDIENTS:


Potato....................2
Onions...................2
Red Chilly...............5 to 6
Cumin Seeds...........2 t sp.
Garlic Cloves...........3
Dry Mango powder...1 t sp.
Oil...........................4 to 5 tbl sp.
Salt for taste
Turmeric..................1/2t sp.


METHOD:

1.Peel Potato and cut into small cubes. Half boil them and keep aside.
2.Cut Onions, roast them in 2 t sp. of oil till they look transparent. let it cool.
3.Along with chilly, cumin, dry mango powder (amchur) the onions must be put in the mixi and ground to a paste.
4.In a pan take oil, fry half cooked potato pieces few at a time. keep them aside. If oil is not a health concern then, one can deep fry them. Dependes on once choice.
5.In a wider pan again put oil, add this onion paste and fry it nicely with out getting burnt. Add salt, turmeric.
6.Add fried potatoes to the masala. Mix it well to cover the masala to all the pieces.
7.Now the hot alu masala curry is ready to taste with hot rice.
8.It serves 4 to 5 persons.

టమోట పెరుగుపచ్చడి: Tamata perugu pacchadi- Tomato in yogurt gravy

INGREDIENTS:

1.Tomatoes..................2

2.Yogurt...........................1 and 1/2 cup.

3.Red Chilly..................2

4.Green Chilly..................3

5.Mustard.........................1 t sp.

6.Cumin seeds...................1 t sp.

7.Asafoetida.......................1/4 t sp.

8.Sugar................................1 t sp.

9.Oil.....................................2 t sp.

10.Curry leaves, Cilantro

METHOD:

1.Cut tomato into pieces. and, Cook till it becomes soft. If it is more watery let it cook some more to evaporate the water. Take it out, cool it. 

2.Take yogurt in a bowl, can use it as it is, or beat it nicely to smoothness.

3.Keep the pan on heat put oil, when it is hot add seasoning items, when they flutter add to the yogurt. mix well.

4.Now add the cooled, cooked tomato with yogurt. Add suger. Mix well enough, that tomato blends with curd.

5.Cut and add cilantro to the chutney.

6.This is goes well with rice as well as with roti.

Kobbari Podi / Coconut powder

INGREDIENTS:

1.Dry Coconut.................(2 halves) cut into pieces or 1 cup grated.

2.Red Chilly........................25 or 30

3.Coriander Seeds..............3 tbl sp.

4.Split Bengal Gram...........3 tbl sp.

5.Cumin ................................1 tbl sp.

6.Asafoetida..........................1 t sp.

7.Salt.

METHOD:

1.Cut or grate coconut in small pieces or powder. If available can buy the ready dry coconut powder.

2.Roast this, with out getting burnt.

3.Roast red chilly also. and do the same with coriander, split Bengal gram, cumin.

4.All together get it cool and along with salt and Asafoetida, grained it.

5.Take out from the grinder mix well and store it in Jar. Since coconut is used it may not stay for long. That should be taken care off.

6.It is delicious eating with rice adding ghee. Another use is to add to the veg. It will give taste as well, some texture to the curry. 

అల్లం చింతపండు ఊరగాయ- Allam chintapandu uragaya- Ginger Tamarind Chutney/Pickle

INGREDIENTS:

1.Tamarind....................2 cups.

2.Ginger..........................1 cup.

3.Jaggery..........................2 cups.

4.Red Chilly cut................2 cups

5.Oil...................................1 cups.

6.Mustard seeds...............2 tbl.sp.

7.Red Chilly........................4 to 5 for seasoning.

8.Fenugreek seeds..............2 to 3 t sp.

9.Garlic...............................15 to 20 cloves.

10.Asefoetida.........................2 t sp.

11.Salt....................................3/4 cup. (or per taste.)

12.Water.................................1/2 cup

METHOD:

1.Take out the veins of Tamarind and clean well.

2.Remove the skin of ginger, cut in to small pieces.

3.Shred the jaggery.

4.if chilly are very long cut them in to two.

5.Now, roast the ginger pieces to take out water content from this. keep aside.

6.Boil water well for few minutes. Soak tamarind in it. 

7.Dry roast red chilly for few minutes.

8.Now take all these four items and grind them to a paste.

9.The garlic is separated into cloves and remove the skin. If desired cut into small other wise can use it as it is.

10.Roast fenugreek/methi until the fragrance comes. Make powder of it.

10.Keep a pan on heat, put oil. Cut 5 chilly into two, put in the oil. Add mustard seeds. When they flutter, add garlic. put off fire add asafoetida / hing.

11.Cool the seasoning, then add to the ginger tamarind paste. Also add fenugreek powder. then mix well.

12.This is a pickle, which can stay for long. Tasty with rice, roti, dosa, idli.

PS: Mostly this pickle is done measuring by weight.

Who ever can do this way, should take equal weight of tamarind, chilly, jaggery. and 1/2 of that one item is ginger.

Variation:
Try out another ginger chutney recipe very similar to this one. 

నువ్వుల పొడి: Nuvvula podi- Sesame seeds powder

INGREDIENTS:

Sesame seeds.....................1/2 cup

Peanuts /ground nuts...............1/4 cup

Dry Red Chillies............................6 to 8.

Salt........................................as per taste.

Cumin Seeds........................1 tsp.

METHOD:

1.Roast ground nuts, sesame seeds separately.

2.Also roast Chilly and cumin.

3.All these together make powder with salt.

4.Store it.

5.This is tasty eating with rice and ghee. When no mood to cook just make rice, have with it.

6.Since sesame has calcium, it is good to adopt in our food. olden days sesame oil was used for cooking. With new medical studies we left many things, what all our ancestors were using.

పులుసు పొడి: Pulusu Podi- Powder for Andhra Soup-stew

Preparation time: Half an hour. 

Ingredients:

8 to 10 Dry Red Chillies

3 Tbsp Split Bengal Gram

1 Tsp Split Pigeon Peas

1 Tsp Rice

2 Tsp Fenugreek Seeds

2 Tbsp Coriander Seeds

Few Black Pepper corns

2 Tbsp Dry Coconut Powder
1 Tsp Cumin Seeds

1 small stick Cinnamon

Few Curry Leaves

Method: 

1. Dry roast all the above ingredients, one after the other.

2. Powder it in the mixer.

3. Add little salt and store it.

4. This powder can be used to prepare pulusu or pappu pulusu.  

నువ్వు చిమ్మిలి: Nuvvu chimmili/Nuvvundalu- Sesame & Jaggery sweet balls

INGREDIENTS:

1.White Till / sesame seeds..........1cup.

2.Jaggery.....................................1/2 cup.

3.Ghee..........................................2 t sp.

METHOD:

1.This is a very simple item. very good for health. It is given to girls when they reach puberty, which is usually celebrated with a lot of fanfare.This regulates the flow of the blood at that time. It is done by pounding together Till and jaggery, in a grinding stone. Since we do not have the stones any more, it has to be done carefully, in mixi 

2.Clean the seeds. and dry heat them (till / sesame) in a pan. Make as coarse powder in the mixer. Just one round of it. Do not over do.

3.Shred jaggery in to small scrapings.

4.Now mix these two together nicely, with the help of ghee (to grease the palm) make balls.

5.This is the original chimmili laddu. It has medicinal value. If desired, can add cashew nut pieces for more taste. Its optional.

6.Approximately makes 8 to 10 in lemon size balls.