Red Pumpkin Sambar

Ingredients:

• 250 gms Red pumpkin,washed and cut into 1" cubes with skin
• 1/2 cup Toor dal
• 8-10 small Onions(peeled) or 1 big Onion(diced)
• 2 medium Tomatoes,roughly chopped
• 1/4 cup grated fresh Coconut
• a gooseberry sized Tamarind
• 1/2 tsp grated Jaggery
• Salt to taste

To roast and grind:

• 1 tbsp Coriander seeds
• 5-6 Red chillies
• 2 tsp Bengal gram dal(Chana dal)
• 1/4 tsp Fenugreek seeds
• 1/2 tsp Oil

To temper:

• 1 tsp Ghee/Oil
• 1/2 tsp Mustard seeds
• a sprig of Curry leaves
• a pinch of Asafoetida

Method:

1. Pressure cook toor dal with turmeric for 3 whistles until the dal is soft.
2. Pressure cook pumpkin cubes ,peeled or diced onions,chopped tomatoes with salt in tamarind water and cook it until the pumpkin pieces are soft.
3. Heat 1/2 tsp of oil and add chana dal and roast until it is red in color and remove it and keep aside.In the same pan add coriander seeds,fenugreek seeds and red chillies one by one and roast them until red.Let them come to the room temperature and powder it.
4. Add grated coconut to it and grind to a smooth paste.
5. In a big vessel,let the cooked vegetable mixture come to a rolling boil.Add cooked toor dal and ground masala to it and add enough water and salt and gated jaggery to it and let it boil for 7-8 mins until the raw smell of the ground masala goes away.
6. Taste sambar at this stage and adjust according to your taste buds.
7. In a small pan heat ghee and crackle mustard seeds and add curry leaves and hing and fry for 30seconds and add this tadka to the boiling sambar and give a quick mix and switch off.
8. Serve it hot with Idli/dosa/Rice.

Peanut tadka

Ingredients:

• 1 cup Peanuts/Groundnuts
• 3 tbsp finely chopped raw Mango
• 2-3 tbsp grated fresh Coconut
• 1/2 tsp Green chilli paste
• A sprig of Curry leaves
• 1 tsp Urad dal
• 1/2 tsp Mustard seeds
• a pinch of Asafoetida
• 1-2 tsp Oil
• Salt to taste

Method:

1. Soak groundnuts in water for 1-2hrs and pressure cook them with salt for 1 whistle until they are soft.Drain them and keep aside
2. Heat oil in a kadai and crackle mustard seeds and add urad dal and fry until they turn brown.
3. Add curry leaves,green chilli paste and hing and fry for few seconds.
4. Add drained groundnuts,salt and fry for a minute.
5. Add grated coconut and finely chopped raw mango it to and mix well.Remove it from stove.
6. Serve it with a meal or as an evening snack.

Kakarakaya Ullikaram(Bitter Gourd)

Ingredients:

• 4-5 long Bittergourds
• 3 large Onions,diced roughly
• 1/2 tsp thick Tamarind extract
• 1 tsp Red chilli powder
• a sprig of Curry leaves
• 1/2 tsp Mustard seeds
• Salt to taste
• 3-4 tbsp Oil

To boil Bittergourds:

• 1 tbsp Tamarind pulp
• 1/2 tsp Turmeric powder
• 1 tsp grated Jaggery
• Salt to taste

Method:

1. Wash and cut bitter gourds into 2 " length pieces and make a slit on one side lengthwise and remove the tough seeds using a knife.
2. In a big pot bring water to a boil with added tbsp tamarind pulp,turmeric powder,salt and grated jaggery.Add cut bitter gourds and boil for 4-5 minutes until they are tender and firm to touch.Drain them and let them cool aside.This process helps in removing the bitterness from bitter gourd leaving a slight tangy taste to the bittergourd skin.
3. Pulse diced onions with salt,tamarind extract and red chilli powder in a whipper mode for 5 seconds a couple of times.The resultant mixture should be very chunky with onion bits here and there.This is an important step,so don't mess up here..we want a chunky mixture not the paste.
4. Heat 1 tbsp oil in a kadai and crackle mustard seeds and add curry leaves and fry for 30 seconds.Add the pulsed onion mixture and fry well until the mixture is completely dry and cooked,it takes approximately 8-10 mins.Fry the mixture on medium flame and stir it in between and take care not to burn the mixture.Cool the mixture.
5. Meanwhile in another wide and deep bottomed kadai heat 1 tbsp oil and add cooked and drained bitter gourds and fry for a couple of minutes.Cover it with a deep plate and pour half cup of water over it and cook the bitter gourds over medium flame for 7-8 minutes until they are cooked.Cool them.You can alternatively deep fry the bitter gourds for 2-3 minutes.
6. Stuff the fried onion mixture in the fried bitter gourds and keep them aside.
7. Heat 1 tbsp oil in the same kadai(in which bitter gourds are fried) and place the bitter gourds carefully and fry over medium - high flame for 3-4 mins until the edges turn crisp and charred.
8. Serve them hot with hot rice.

Drumstick masala

Ingredients:

• 3 long Drumsticks(slightly thick and tender ones)
• 2 medium Onions,sliced
• 2 large Tomatoes
• 3-4 tbsp grated coconut
• 3-4 Garlic pods
• 2 tsp Coriander seeds
• 1 tsp Tamarind pulp
• Pinch turmeric
• 4-5 Red chillies
• 1/2" Cinnamon
• Salt to taste
• 2 tbsp Oil
• 1/2 tsp Ghee/Oil
• 1/2 tsp Mustard seeds
• A sprig of Curry leaves

Method:

1. Dry roast coriander seeds and red chillies separately and keep them aside.In the same pan roast cinnamon,grated coconut and keep aside.Let the mixture cool.
2. Grind all the roasted ingredients to a fine powder and add garlic and tomatoes to it and grind to a very fine paste.
3. Clean and cut drumsticks to 2" long pieces.
4. Heat 2 tbsp oil in a kadai and add cut drumstick pieces and fry them well for 3-4 mins.
5. Add sliced onions,turmeric at this stage and fry them again for 2 mins.Reduce the flame and cover the kadai with a deep plate and pour some water over it and let the drumstick cook over a steam for 7-8 mins.
6. Add the ground paste to the cooked drumsticks and fry well for a couple of minutes and add tamarind pulp and enough water to get a gravy consistency,add enough salt and cover it and cook for 5-6 mins until the gravy is cooked and the oil starts floating over the gravy.
7. Meanwhile in a small tadka pan heat ghee/oil and crackle mustard seeds and add curry leaves and fry for 30 seconds and pour this tempering over the drumstick gravy.
8. Serve it hot with hot rice.

Sorakaya senagapappu(Bottle gourd with chana dal)

Ingredients:

• 1 medium Bottle gourd(roughly 2  cups chopped)
• 1/2 cup Chana dal
• 2 medium Onions,chopped
• 2 Tomatoes,finely chopped
• 2-3 Green chillies,slit
• 1 tsp Ginger-Garlic paste
• 3/4 tsp Red chilli powder
• 1 tsp Coriander powder
• 1/2 tsp Turmeric powder
• 1/4 tsp Garam masala(optional)
• A sprig of Curry leaves
• 1/2 tsp Mustard seeds
• a pinch of Asafoetida
• 1 tbsp Oil
• Salt to taste

Method:

1. Soak chana dal for 1 hr.Drain and keep aside.
2. Heat oil in a small pressure cooker or thick kadai and crackle mustard seeds.
3. Add hing,slit green chillies and curry leaves and fry for 30-40 secs.
4. Add chopped onions and fry until they are translucent.
5. Add chopped bottle gourd pieces and fry for 2-3 mins.Add chopped tomatoes and soaked chana dal and again saute for a minute.
6. Add coriander powder,red chilli powder,garam masala,turmeric powder and salt fry for a minute.
7. Add 1 cup of water and pressure cook for 1-2 whistles.If you are using kadai cover it and cook for 8-10 mins until bottle gourd is cooked.Chana dal should be firm to touch but it should be cooked.
8. Once the pressure is down(if using cooker) cook on high flame for a minute or two and switch off the flame.
9. Serve it hot with Rice/Roti.

Mango Munjula payasam

Ingredients:

• 500 ml Whole Milk
• 7-8 Tadgolas(Munjulu)
• 1 ripen Mango,finely chopped
• 10-12 Almonds,soaked for 1 hr
• 5-6 tbsp Sugar
• Few strands of saffron(for garnish)

Method:

1. Soak almonds in water for an hour or two and peel off the skin.Grind it to a paste using some milk.
2. Boil milk and simmer it for a while to become thick until the milk reduces to half the volume for approx 15 mins.
3. Add ground almond paste and sugar to it and stir continuously and boil on low flame for 2-3 mins.Check for the sweetness,if required add extra tbsp of sugar to it.Cool it until it comes to room temperature.
4. Peel off the skin of munjulu and mango.Cut into small pieces and keep them aside.
5. Mix the chopped munjulu,mango with cooled milk mixture and refrigerate for 2-3 hrs before serving.
6. Garnish with saffron and serve it chilled.

Spicy Puffed Rice(Karam Murmaralu)

Ingredients:

• 5-6 cups Murmaralu/Puffed rice
• 1/3 cup Groundnuts
• 1/3 cup Fried gram(Dalia)
• 4-5 Green chillies,cut into lengthy and thin pieces
• 1/2 tsp Turmeric powder
• 1/4 cup Curry leaves
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• 2-3 tbsp Oil
• Salt to taste
• Lemon juice  6 tsp
• Grated carrot 1/2 cup
• Cilantro chopped 1/4 cup
• Onions finely chopped  1/4 cup
• Tomato   1/4 cup

Method:

1. Clean the murmur and keep them aside.Use fresh and crisp murmur for the recipe.
2. Dry roast ground nuts and remove the skin and keep them aside.
3. Clean and dry the curry leaves on a kitchen napkin.
4. Heat oil in a big kadai and crackle mustard seeds and cumin seeds.
5. Add slit green chillies and fry until they are crisp.
6. Add fried gram,roasted ground nuts,curry leaves and fry well for a couple of minutes.
7. Now add turmeric powder,Salt  in to it and mix well.Immediately switch off the flame.
8. Add murmur and mix well until the masala coats the murmur.
9. Now switch on the flame again and roast the murmur for 2-3 minutes on low flame.This will make murmur more crispy. Now switch off and  finally sprinkle lemon juice,carrot,tomato,cilantro,onions and mix well.

Stuffed bread rolls

Ingredients:

• Bread – 20 slices
• Potato (medium size) – 4 (boiled and mashed)
• Peas – 1/2 cup (boiled) (optional)
• Onion (medium size) – 1 (finely chopped)
• Green chillies -4 (finely chopped)
• Garlic – 3 cloves (finely chopped)
• Ginger – 1 tbsp (grated)
• Turmeric powder -1/4 tsp
• Red chilli powder – 1 tsp
• Coriander powder – 1/2 tsp
• Pepper powder (freshly ground) – 1/4 tsp
• Garam masala powder – 1/2 tsp
• Salt – to taste
• Chopped coriander leaves – 2 tbsp
• Oil – for frying
• Bread crumbs – 1/4 cup (optional)
• Water – to wet the bread slices

Method:

1. Heat oil in a pan and add the green chillies followed by ginger, garlic and chopped onions.
2. Fry till they become translucent and add turmeric powder, red chilli powder, coriander powder and pepper powder.
3. Fry for 2 minutes and then add the mashed potatoes, garam masala powder and salt.
4. Mix well and add the boiled peas.
5. Then add the chopped coriander leaves.
6. Now the stuffing is ready.
7. Let it cool and in the meantime, take the bread slices and cut the edges.
8. Take a bread slice in the hand sprinkle some water on both the sides and press them in the palm so that the extra water is removed.
9. Take 2 tsp of the stuffing and keep it in the middle of the bread.
10. Roll the bread and seal it at the ends.
11. Dip the rolls in bread crumbs and deep fry them till golden brown.
12. Serve hot with ketchup.

Aloo Bonda

Ingredients:

• Potato – 2 medium size
• Onion – 1/2 (small size)(finely chopped)
• Green Chilly – 1(chopped)
• Red Chilli Powder – 1 tsp (according to spice level)
• Coriander Powder – 1/2 tsp
• Turmeric Powder – 1/4 tsp
• Coriander – 1 tbsp (chopped)
• Salt – to taste
• Gram flour – 1/3 cup
• Rice flour – 2 tbsp
• Oil – for frying

Method:

1. Boil the Potato and smash it.
2. Mix onion, green chilly, 1/2 tsp red chilli powder, coriander powder, tumeric powder, coriander and salt
3. Make smooth round shaped balls.
4. Now for the batter, add gram flour, rice flour, 1/2 tsp red chilli powder, little salt and water.
5. The batter should be of medium thickness consistency so that it can be coated over the potato balls.
6. Heat oil in a pan in the medium flame.
7. Dip the potato balls and fry them till they become golden brown.
8. Serve hot with coconut chutney or tomato ketchup.

Crispy Rice balls

Ingredients:

•     Boiled rice 1 cup
•     Onion 1
•     Green chillies 4-5
•     Red chilli powder 1 tsp
•     Rice flour             2 ts
•     Cumin powder 1 tsp
•     Bread slices      3 to 4
•     Cooking oil for frying
•     Salt to taste

Method:

1. Mix all the ingredients in cooked rice except cooking oil.
2. Mashed properly and prepare a smooth mixture.
3. Make small balls of equal size.
4. Heat oil in a cooking pan.
5. Deep fry till golden brown.
6. Crispy rice balls are ready.
7. Serve hot with chilli sauce and ketchup.

Dondakaya ullikaram(Tindora)

Ingredients:

• 20-25 Tindora//Dondakaya
• 3 large Onions,diced roughly
• 1/2 tsp thick Tamarind extract
• 1 tsp Red chilli powder
• a sprig of Curry leaves
• 1/2 tsp Mustard seeds
• Salt to taste
• 3-4 tbsp Oil

Method:

1. Wash the tindora and make a slit on one side lengthwise and microwave at high with 1/4 cup of water for 3-4 mins.
2. Pulse diced onions with salt,tamarind extract and red chilli powder in a whipper mode for 5 seconds a couple of times.The resultant mixture should be very chunky with onion bits here and there.This is an important step.we want a chunky mixture not the paste.
3. Heat 1 tbsp oil in a kadai and crackle mustard seeds and add curry leaves and fry for 30 seconds.Add the pulsed onion mixture and fry well until the mixture is completely dry and cooked,it takes approximately 8-10 mins.Fry the mixture on medium flame and stir it in between and take care not to burn the mixture.Cool the mixture.
4. Meanwhile in another wide and deep bottomed kadai heat 1 tbsp oil and add cooked and drained tindora and fry for a couple of minutes.Cover it with a deep plate and pour half cup of water over it and cook the tindora over medium flame for 7-8 minutes until they are cooked.Cool them.You can alternatively deep fry the tindora for 2-3 minutes.
5. Stuff the fried onion mixture in the fried tindora and keep them aside.
6. Heat 1 tbsp oil in the same kadai(in which tindora are fried) and place the tindora carefully and fry over medium - high flame for 3-4 mins until the edges turn crisp and charred.
7. Serve them hot with hot steamed rice.

Chekkalu

Ingredients:

• 1 cup fresh Rice flour(soak rice for 24hrs drain water and powder it)
• 1/4 cup Chana dal(or moong dal or both)
• 2 tbsp Sesame seeds
• 3-4 Green chillies
• 3/4" Ginger
• 2 tbsp finely chopped Curry leaves
• 1/2 tsp Red chilli powder
• 1 tbsp Butter,softened at room temperature
• Salt to taste
• Oil,to deep fry

Method:

1. Soak chana dal for 2-3hrs.Drain well.You can use moong dal or a mix of both for this,they add nice taste to chekkalu.
2. Grind green chillies and ginger to a coarse paste in mixer.
3. In a big bowl mix rice flour with salt.
4. Add ground ginger-green chilli mixture,sesame seeds,torn curry leaves,soaked and drained chana dal,red chilli powder and butter and mix well thoroughly.
5. Just sprinkle few drops of water (1/4 cup approx) and knead into a dough.Do not add more water,use little amount amount of water just to combine to a dough.Knead well.If you take a small ball and try to flatten on ur palm it should crack at the ends which indicates right consistency.
6. Take a plastic sheet and smear oil over it.
7. Mean while heat oil in a kadai over medium heat to its smoking point.
8. Take a very tiny gooseberry sized ball and flatten it using your palms to a disc,on the greased sheet.Repeat the process and make 6-7 for a batch.Prick them using a fork which ensures that they don't puff up in oil.
9. Drop them carefully from sides of the kadai taking care that they don't get fold while dropping into oil and fry them and turn them to the other side and fry until golden brown in color.Always fry in medium hot oil otherwise low heat will result in very hard chekkalu and high heat will result in soft chekkalu.It is always better to taste in between to check whether you are getting the right crispiness or not.
10. Drain them on kitchen napkins to remove excess oil.When you fry them they would have light golden color which turns out deep dark brown in color after they become cool and they also become more crunchy afterwards.
11. Cool them and store them in air tight container.
12. Serve as a evening snack.

Egg plant stir fry with curry powder

Ingredients:

• 4-5 Eggplants/Brinjals
• 2-3 tbsp Curry powder/Kurala Podi(can see in the labels of powders)
• 1/2 tsp Red chilli powder
• 1/4 tsp Turmeric powder
• 1/2 tsp Mustard seeds
• a sprig of Curry leaves
• Salt to taste
• 2 tbsp Oil

Method:

1. Wash and cut brinjals into small cubes and soak in water for 10-15 mins.This will remove the bitterness from eggplants.
2. Heat oil in a kadai/pan and crackle mustard seeds and add curry leaves and fry for 10 seconds.
3. Squeeze the eggplant cubes and add to it and fry for a minute.
4. Add turmeric powder and cover it with lid and cook for 2-3mins over low-medium flame.
5. Remove the lid and increase the flame and stir fry for 5-6 mins until the brinjal pieces are cooked.
6. Add salt,red chilli powder and kurala podi/curry powder and mix well and fry for 1-2 mins and switch off the stove.
7. Serve it with hot rice and sambar/rasam with fryums.

Dahi poha

Ingredients:

• 1 cup thin variety Poha(flattened rice)/Avalakki
• 1 1/2 cups fresh thick creamy Curd
• 2 tbsp grated fresh Coconut
• 1/2" Ginger,finely chopped
• 3-4 Green chillies,slit
• 1-2 Red chillies
• 2 tbsp chopped Coriander
• 5-6 Cashew nuts,broken
• A sprig of Curry leaves
• 1 tbsp Chana dal
• 1 tsp Urad dal
• 1/2 tsp Mustard seeds
• Salt to taste
• 2 tsp Oil

Method:

1. Clean and wash poha and remove all the water and let it sit for 7-8 mins.As we are using thin poha it does not need much water to get soaked.If you are using thick poha add some water while soaking it.
2. Beat curd nicely with salt and add to the soaked poha and mix gently,otherwise it would become mushy.If you need more curd to mix it feel free to add acccording to your wish.Keep this aside again for 10-12 mins.
3. Heat oil in a small kadai and crackle mustard seeds.
4. Add chana dal,urad dal and fry until they turn slight red in color.
5. Add slit green chillies and fry until you see blisters forming on them.
6. Add red chillies,curry leaves,cashew nuts and raisins(if using) and fry for a minute.Switch off the flame and let it cool.
7. Add coriander,grated fresh coconut and fried tempering mixture to the soaked poha and mix well until everything is mixed.
8. Chill it for some time and serve it.

Carrot and coconut stir fry

Ingredients:

• 250gms carrots,finely chopped
• 1/3 cup grated fresh Coconut
• 3-4 Green chillies
• 2 whole Red chillies
• 1 tbsp Chana dal
• 1 tsp Urad dal
• 1/2 tsp Cumin seeds
• 1/2 tsp Mustard seeds
• 8-10 Curry leaves
• a pinch of Asafoetida
• salt to taste
• 2 tsp Oil

Method:

1. Steam carrot with few pinches of salt either in pressure cooker(without whistle) or steamer for 8-10 mins.You can even microwave them on HIGH for 4-5 mins.Strain them and keep aside.
2. Heat a spoon of oil in a pan/kadai and crackle mustard seeds and cumin seeds.
3. Add asafoetida,chana dal,urad dal,red chillies and curry leaves and fry for a minute.
4. Grind grated coconut with green chillies and salt to a coarse masala.It should not become a paste,it should be like just roughly coarse ground masala.
5. Add cooked and strained carrot and stir fry for 2 mins.
6. Now add ground coconut-green chili masala and fry for another minute or two.
7. Serve it with rice,dal/rasam/sambar and papad.

Beans and coconut stir fry

Ingredients:

• 250gms French beans,finely chopped
• 1/3 cup grated fresh Coconut
• 3-4 Green chillies
• 2 whole Red chillies
• 1 tbsp Chana dal
• 1 tsp Urad dal
• 1/2 tsp Cumin seeds
• 1/2 tsp Mustard seeds
• 8-10 Curry leaves
• a pinch of Asafoetida
• salt to taste
• 2 tsp Oil

Method:

1. Steam chopped beans with few pinches of salt either in pressure cooker(without whistle) or steamer for 8-10 mins.You can even microwave them on HIGH for 4-5 mins.Strain them and keep aside.
2. Heat a spoon of oil in a pan/kadai and crackle mustard seeds and cumin seeds.
3. Add asafoetida,chana dal,urad dal,red chillies and curry leaves and fry for a minute.
4. Grind grated coconut with green chillies and salt to a coarse masala.It should not become a paste,it should be like just roughly coarse ground masala.
5. Add cooked and strained beans and stir fry for 2 mins.
6. Now add ground coconut-green chili masala and fry for another minute or two.
7. Serve it with rice,dal/rasam/sambar and papad.

Carrot fry

Ingredients:

• 2-3 big Carrot,finely chopped
• 1 onion,finely chopped
• 2 tsp Kurala podi(can see in powders label)
• 1/2 tsp Red chilli powder
• 2 whole Red chillies
• 1 tbsp Chana dal
• 1 tsp Urad dal
• 1/2 tsp Cumin seeds
• 1/2 tsp Mustard seeds
• 8-10 Curry leaves
• juice of 1/2 lemon(optional)
• salt to taste
• 2 tsp Oil

Method:

1. Steam chopped carrots with few pinches of salt either in pressure cooker(without whistle) or steamer for 8-10 mins.You can even microwave them on HIGH for 4-5 mins.Strain them and keep aside.
2. Heat a spoon of oil in a pan/kadai and crackle mustard seeds and cumin seeds.
3. Add asafoetida,chana dal,urad dal,red chillies and curry leaves and fry for a minute.
4. Add finely chopped onions and fry well until they turn translucent.
5. Add steamed chopped carrots and stir fry for 2 mins.
6. Now add kurala podi,red chili powder and salt and fry for another minute or two
7. Switch off the flame and add lemon juice and give a stir.

Dibba Roti

Ingredients:

• 2 1/2 cups Idli rava
• 1 cup Urad dal
• 3/4 tsp Fenugreek seeds
• Salt to taste
• Oil,for cooking

Method:

1. Soak urad dal and fenugreek seeds in water for 2-3 hrs.
2. Soak idli rawa in water separately for 2 hrs.
3. Drain the water from urad dal and fenugreek mixture and squeeze out extra water from idli rava and keep them separately.
4. Gring urad dal and fenugreek seeds mixture to a very fine and smooth mixture in wet grinder or mixie.Add little water in between for easy grinding.
5. Remove the urad dal batter in a big vessel and then add squeezed idli rava and add salt to the urad dal batter and mix well with your hands.
6. Keep it aside for little fermentation for 6-7 hrs or over night.For making dibba rotti the fermentation need not to be done completely.
7. Heat the kadai and pour the oil(4-5 tbsp) from the sides of the kadai so that the oil coats all the walls of the kadai.
8. Now add 2-3 ladles of batter in the kadai,take care not to exceed 1 1/2 " thickness in the center.Cover it with lid and let it get roast on low flame for at least 8-10 mins.
9. Once you see red color in the edges increase the flame for 1-2 mins and gently slide it and turn to the other side.You can slide it in the same kadai and fry on the other side or if you want a evenly roasted top you can slide it on the hot and oiled tawa(used for dosas) and fry for 1-2 mins.
10. Cut into wedges and serve it.
11. Serve it hot in wedges with coconut chutney

Hara Bara Kabab

Ingredients:

• Spinach 1/2 bunch
• Green peas,shelled and boiled and mashed 3/4 cup
• Potatoes,boiled ,peeled and grated 3 medium
• Green chillies,chopped 3
• Ginger,chopped 2 inch piece
• Fresh coriander leaves,chopped 2 tablespoons
• Cumin seeds 1 teaspoon
• Salt to taste
• Cornflour/ corn starch 2 tablespoons
• Oil  shallow fry

Method:

1. Blanch spinach leaves in two cups of boiling salted water for five minutes. Drain, refresh in cold water and squeeze out excess water. Finely chop. Mix spinach, peas and potatoes. Add green chillies, ginger, coriander leaves, cumin powder and salt to taste. Add cornflour for binding. Divide the mixture into equal portions. Shape each portion into a ball and then press it between your palms to give it a flat tikki shape.
2. Now a take flat tawa and shallow fry them.
3. Serve hot with ketchup

Malai Kofta

Ingredients:
For the koftas:

• 2 cups peeled and diced boiled potatoes
• 1 cup mixed vegetables (carrots, beans, peas, sweet corn) boiled
• 1 cup paneer cubes
• 2 tbsps of thickened/ heavy/ double cream
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp red chilli powder
• 1/2 cup chopped nuts (almonds, walnuts and cashewnuts)
• Salt to taste
• Oil to fry the koftas
• 1/2 cup Maida

For the sauce:

• 3 tbsps  Oil
• 2 large onions quartered
• 2 tomatoes quartered
• 2 tbsps garlic paste
• 1 tbsp ginger paste
• 2 tsps coriander powder
• 1 tbsp cumin powder
• 1/2 tsp red chilli powder
• 1 tsp poppy seeds lightly roasted and ground into a powder
• 3 tbsps nuts (cashews and almonds) ground into a thick paste
• Salt to taste
• 2 tsps garam masala

Preparation:

1. Mash the potatoes, mixed vegetables, paneer and cream together. Add the kofta spices to this mash and mix well. The resulting dough should be firm. If not add some more boiled potato. Season with salt.
2. Make this dough into balls and put 1/2 a tsp of the nuts in the center of each ball. Roll into perfect rounds.
3. Heat the oil kept aside to fry the koftas, on a medium flame. Now take maida and make a thick batter and then dip the dough balls in a maida mix and then deep fry these rounds till pale golden in colour.
4. Drain on paper towels and keep aside.
5. For the gravy, first heat the 3 tbsps of oil in a deep pan and fry the onions till light brown.
6. Grind into a paste along with the tomatoes, onions, ginger, garlic, coriander, cumin and red chilli powders.
7. Put this paste back into the pan and fry till the oil begins to separate from the masala.
8. Add the poppy seeds powder and nut paste and fry for another 2-3 minutes.
9. Add 1 cup of warm water (the sauce for this dish is meant to be thick so do not add too much water) to this masala to form a sauce/gravy. Mix well. Season with salt.
10. Bring the sauce/gravy to a boil and then reduce the fire to a simmer.
11. Gently add the kofas to this sauce/gravy and cook uncovered for 2-3 minutes.
12. Turn off the fire and sprinkle the garam masala all over the top of the dish. Cover immediately and allow to sit for 5 minutes.
13. Serve hot.

Dosakaya chutney(Yellow Cucumber)

Ingredients:

• 1 cup finely chopped Dosakaaya(Andhra's yellow cucumber),peeled and deseeded.
• 5-6 green chillies
• 1 tsp tamarind pulp
• Pinch turmeric powder
• salt to taste

For Tadka:

• 1 tsp mustard seeds
• 2 red chillies
• 1/2 chana dal
• 1/2 tsp split urad dal
• 5-6 curry leaves
• a pinch of hing
• 1 tsp oil/ghee

Method:

1. Grind fried green chillies,salt,tamarind pulp,turmeric to a coarse mixture.
2. Now add finely chopped cucumber and grind it in whipper mode slightly(do not run much,just run once.It should be chunky).
3. Heat ghee/oil in a Tadka pan crackle mustard seeds,add red chillies,urad dal,chana dal,curry leaves,hing and fry it and pour this tadka to the prepared pacchadi and mix well.
4. Serve it with hot rice and ghee.

Birakaya pottu(Thokku) chutney(Ridge gourd peel)

Ingredients:

• 2 large tender ridge gourd
• 5-6 dry red chillies
• 2 tsp urad dal
• 1 tsp chana dal
• 1 tsp Cummin seeds
• 2 tsp tamarind pulp
• 2 tsp oil
• salt to taste

For Tadka:

• 1 tsp ghee/oil
• 1/2 tsp mustard seeds
• a pinch of hing
• 1 red chili, broken
• 3-4 garlic pods
• 7-8 curry leaves

Method:

1. Peel the outer skin of ridge gourds and use the chopped ridge gourd pieces for other preparations like making dal,kootu,pacchadi etc.Check the taste of it as sometimes the ridge gourd can be bitter too,if it is bitter its better to discard it and use another one.
2. Heat a tsp of oil in a pan and add ridge gourd peels and fry until they are tender and keep it aside until it cools.
3. Heat again a tsp of oil in the same pan and add chana dal,urad dal,jeera and fry until turn slight red in color.
4. Add red chillies and fry again and add tamarind pulp at the end and switch off the flame.
5. Grind the fried dal's,red chillies along with tamarind pulp and salt to a slight coarse powder.
6. Now add the fried ridge gourd peels and blend in whipper mode to a coarse paste.Do not grind it to a fine paste.
7. Heat ghee in a small pan and crackle mustard seeds and add garlic pods,broken red chili,curry leaves and hing and fry well and add to the ground paste.
8. Serve it with hot rice,ghee and papad.

Onion-Tomato Chutney

Ingredients:

• 2 large juicy tomatoes,chopped
• 1 large onion,chopped
• 2 tsp urad dal
• 1 tsp chana dal
• 4-5 red chillies
• 1/2 tsp tamarind pulp
• salt to taste
• 2 tsp oil

For tadka:

• 1 tsp ghee
• 1/2 tsp mustard seeds
• 1 tsp urad dal
• A sprig of curry leaves
• A pinch of hing

Method:

1. Heat a tsp of oil and roast red chillies,chana dal and urad dal separately until brown and keep them aside.
2. Heat another tsp of oil in the same pan and fry onions until translucent and then add chopped tomatoes and fry until they are pulpy.Add a pinch of turmeric to it and tamarind and let it cook for few mins.Cool the mixture completely.
3. Grind the roasted dals,red chillies with salt to a fine powder and then add cooled onion-tomato mixture and grind to a slightly chunky paste.
4. Heat ghee in the same pan and crackle mustard seeds and add urad dal and curry leaves and fry until brown.Add a pinch of hing and pour this tadka over the chutney and give a nice stir.
5. Serve it with Idli/Dosa/Rice.

Mullangi leaves chutney(Radish green leaves)

Ingredients:

• 1 bunch tender Radish greens,finely chopped
• 5-6 Green chillies,slit
• 3-4 Garlic pods
• A small amla sized Tamarind
• 1 tsp Cumin seeds
• 1/2 tsp Mustard
• 2 tsp Urad dal
• 1 tsp Chana dal
• 1 tsp Sesame seeds
• 2 tbsp Oil
• Salt to taste

For tadka:

• 1/2 tsp Mustard seeds
• 1/2 tsp Urad dal
• a sprig of Curry leaves
• 2 Red chillies,broken
• A pinch of Hing
• 2 tbsp Oil

Method:

1. Heat 2 tsp oil in a kadai and add mustard seeds and slightly crackle them.Add jeera,urad dal and chana dal and fry until they turn slight brown in color.
2. Add slit green chillies,garlic pods and sesame seeds and fry well.Slightly cool the mixture.
3. Meanwhile in another kadai heat 1 tbsp oil and add radish greens and close it with lid(with some water) and steam cook it over low-medium flame.It takes 12-15 mins to cook completely and they get wilt.
4. Add tamarind and salt to the greens and cook again for 3-4 mins.Slightly cool the mixture.
5. Grind the roasted spices to a coarse powder first and then add sauteed greens and grind in whipper mode until you get a coarse paste.Do not add water while grinding it.
6. In a kadai heat 2 tbsp oil and crackle mustard seeds and add urad dal,red chillies and curry leaves to it and a fry.Add ground chutney to it and fry well over low flame until the chutney leaves the edges and does not stick to the pan.
7. Serve it with hot rice and ghee.

Mamidikaya-Kobbari chutney(Raw mango-coconut)

Ingredients:

• 1 cup grated fresh coconut or 1 1/4 cup Coconut pieces
• 1/3 cup finely chopped raw Mango(use the sour variety)
• 2-3 Green chillies,slit
• Salt to taste

To temper:

• 2 tsp Oil
• 1/2 tsp Mustard seeds
• 1 tsp Urad dal(split black gram)
• a sprig of Curry leaves
• a pinch of Asafoetida

Method:

1. Grind grated raw mango with fried green chillies and salt to a coarse mixture in whipper mode.
2. Add grated coconut and pulse it in whipper mode a couple of times to get a coarse mixture.Try not to add water,if needed add very few drops as the mixture should be very coarse.
3. Heat oil in a small pan and crackle mustard seeds and add urad dal and fry until it is slight red in color.
4. Add curry leaves and asafoetida and fry for 30 seconds and add this tempering to the ground chutney and mix well.
5. Serve it with hot steamed rice.Mix the pacchadi with hot rice and ghee.

Coconut chutney with red chillies

Ingredients:

• 1 cup fresh Coconut pieces
• 1 tbsp Urad dal
• 5-6 Red chillies
• A big marble sized tamarind
• 1/2 tsp Oil
• Salt to taste

To temper:

• 1-2 tbsp Oil
• 1/2 tsp Mustard seeds
• 1/2 tsp Urad dal
• 8-10 Curry leaves
• A pinch of Asafoetida  
• 3-4 crushed garlic pods(optional)

Method:

1. Heat 1/2 tsp oil in a kadai and add urad dal and fry until it is red in color.Add red chillies and fry until they are red.Cool them.
2. Grind urad dal,red chillies with salt to a coarse powder.
3. Add coconut pieces and tamarind and add little water to a very coarse paste.Do not add more water,add just 1-2 tbsps of water.
4. Meanwhile heat 2tbsp oil in the same kadai and crackle mustard seeds.Add urad dal and fry until red.Add asafoetida,crushed garlic pods and curry leaves and fry for half a minute.Pour this on to the pacchadi.
5. Serve it with hot rice and ghee,it tastes best when mixed in hot rice with lots of ghee and fryums on the side.

Gongura talimpu(Hemp)

Ingredients:

• 1 big bunch(5-6 cups) Hemp leaves(Gongura)
• 1 big Onion,chopped thin
• 12-15 small Garlic pods
• 3-4 Red chillies
• 1 tsp Red chili powder
• 2 tsp Urad dal
• 1 tbsp Chana dal
• 1/2 tsp Mustard seeds
• Salt to taste
• 3-4 tbsp Oil

Method:

1. Remove the leaves from the stems carefully and wash them properly for 3-4 times.Drain them until all the water drains away.Spread them on a big towel and dry it in shade for at least 4-5 hrs.
2. Dry them until the water is completely dried and the leaves becomes soft and also take care that they should not become crisp.In summers it will take less time.
3. Heat oil in kadai and crackle mustard seeds.Add chana dal and urad dal and fry until they turn red in color.
4. Add broken red chillies followed by garlic and fry well.
5. Add onions and fry until the garlic and onions start turning brown on the edges.They should not become crisp but they should have that brown edges.
6. Add the hemp leaves(gongura) and fry,the leaves starts wilting and it reduces in volume.Fry it for 12-15 mins until the leaves are fried.The leaves should be cooked but soft and not crisp. (OR)
7. Here you can remove the onion mixture and keep them aside and add gongura leaves to the kadai and fry them until they are 3/4th done.Add the removed onion mixture and fry again until it is completely done.This process would make sure that you do not over fry the dals,onions and gongura leaves.
8. Now add salt and red chilli powder and fry for another 2 mins.
9. Cool it and store it in a clean box in refrigerator.This stays good for 15 days.
10. Serve it with hot rice,ghee and chopped onions.

Dum aloo with Chutney

Ingredients:

• 10-12 baby potatoes or 3 big potatoes,cut into 4 pieces

For chutney:

• 1 cup fresh coriander
• 1/2 small raw mango or 1/2 tsp amchur powder
• 1/2 cup mint
• 4 green chillies
• 1/2 tsp salt
• 1/2 tsp sugar

For gravy:

• 4 tbsp oil
• 2 onions,ground to paste
• 2 tsp ginger paste
• 2 tsp garlic paste
• 1 tsp cumin seeds
• 1/2 tsp red chilli powder
• 1 cup yogurt beaten,mix with 1 1/2 cups of water
• 2 tbsp cashewnuts
• 1 tomato,finely chopped
• 1/2 tsp garam masala
• salt to taste

Method:

1. Wash potatoes and pressure cook for 1 whistle and peel them.Shallow fry them in a spoon of oil until brown by turning them over in between.
2. Grind the ingredients mentioned under the section chutney to a smooth paste.
3. Ground cashew nuts to a smooth paste using little water.
4. Beat yogurt properly and mix with the ground cashew nut paste and keep it aside.
5. Heat oil in a kadai,add onion paste and fry until the oil leaves the masala.
6. Add jeera and stir fry for a minute.
7. Add ground chutney and red chilli powder and stir for a minute.
8. Remove the kadai from fire and keep it aside for a minute.Add yogurt-cashew nut mixture and stir it and keep it back on the flame.Stir continuously and cook over a low flame till it comes to boil.Do not cover kadai while cooking this.
9. Now add the fried potatoes and salt.Simmer uncovered for 5 mins until oil leaves the masala and gravy thickens.
10. Add finely chopped tomatoes and garam masala and stir well and bring to a boil.
11. Serve it hot with Roti/Naan.

Baby potato biryani

Ingredients:

• 1 cup Basmati rice
• 200 gms(15-16) baby potatoes
• 2 big onions,thinly sliced
• 1/4 cup fresh curds
• 3/4 cup tomato juice,freshly extracted from 2-3 tomatoes
• 1 cup water
• 1/4 tsp garam masala powder
• 1/2 bunch fresh coriander leaves
• 1 tbsp chopped coriander leaves for garnish
• salt to taste
• 1 tsp ghee
• oil to deep fry

To roast and grind:

• 1 tsp coriander seeds
• 4 red chillies
• 2 tbsp grated dry coconut
• 2 green chillies
• 1" ginger,chopped
• 1/2 tsp oil

Method:

1. Wash basmati rice and soak in water for 10 mins.
2. Cook basmati rice with 1 cup water and 3/4 cup of freshly made tomato juice in cooker for 2 whistles or on stove top until the water is drained.
3. Fluff up the rice with fork and spread on a plate and cool the rice completely.Add a tsp of ghee and mix slightly.
4. Grind washed coriander leaves to a fine paste.Beat the curd properly and add the ground paste to it and mix well.
5. Heat 1/2 tsp oil and add coriander seeds,red chillies and fry until they change their color and add grated coconut and fry slightly.Cool these ingredients and grind along with green chillies and chopped ginger to a fine paste.
6. Pressure cook baby potatoes for 1 whistle and simmer it for 4-5 mins or pressure cook for 2 whistles.
7. After the pressure goes down remove them and let them cool.Peel off the skins and pierce each potato with fork in 2-3 places.This helps in potato not to burst while frying.
8. Heat oil in a deep heavy kadai and deep fry them over medium flame until they are golden brown in color.Drain them on a kitchen towel and keep them aside.
9. Also deep fry thinly sliced onions until they are crisp and golden brown in color.Remove them and drain off excess oil in a kitchen towel and keep them aside.
10. Take 2 tbsp of oil from the pan and pour into another wide kadai and add ground masala paste and fry well until the raw smell goes away.
11. Add baby potatoes and half of the fried onions to it and mix well until the masala coats all the potatoes.
12. Reduce the flame and add curd(mixed with coriander leaves paste) and also add cooled cooked rice and salt and cover it and cook over low flame for 5-6 mins giving a dum to the rice which enhances its taste by absorbing all the flavors.
13. Remove the lid and mix everything properly.Add remaining fried onions and garam masala powder and mix well and switch off the flame.
14. Garnish with chopped coriander and serve it hot with mixed vegetable raitha.

Mint aloo

Ingredients:

• 18-20 baby potatoes
• 3 tbsp mint,finely chopped
• 2 tbsp coriander,finely chopped
• 1 tsp mint paste
• 1 tsp dried mint powder
• 1 1/2 tsp ginger paste
• 1/2 tbsp green chilli paste
• salt to taste

Dry masalas needed:

• 2 tsp coriander powder
• 3/4 tsp red chilLi powder
• 1/2 tsp amchur powder
• 1/4 tsp chaat masala
• 1/4 tsp garam masala

For tadka:

• 1/2 tsp cumin seeds
• a pinch of hing
• 2 tbsp oil

Method:

1. Pressure cook baby potatoes for 1 whistle and simmer for 5 mins and switch off the flame.After the pressure drops,drain and cool the potatoes and peel the skins off.
2. Heat oil in a pan and add hing and crackle cumin seeds.
3. Add ginger paste,green chilli paste and mint paste and fry well.
4. Add cooked potatoes and mix well.
5. Add coriander powder,red chilli powder,amchur powder,mint powder,chaat masala and garam masala and fry well for 5 mins stirring it occasionally.
6. Add finely chopped mint,coriander leaves and salt to taste and mix and cook for a minute.
7. Serve it hot as a side dish with roti/pulav or as an appetizer.

Veg biryani masala paste

Ingredients:

• Ginger     2'inch
• Garlic      5pods
• Green chillies     6
• Mint leaves        1/2 bunch
• Cardamom        2
• Coriander leaves  1/2 bunch
• Cloves                 5
• Coriander seeds   2tsp
• Turmeric powder  1tsp
• StarAnise              2
• Cinnamon stick      1 long stick
• Black pepper         2tsp
• Caraway seeds      1/2tsp
• Oil                         1tsp

Method:

1. All together  grind in to fine paste with out water.If so add very few drops of water and grind it to fine paste.
2. Can store in a fridge for 1month and use when ever needed.

Bisi Bele Bath Powder

Ingredients:

• 2tsp Channadal
• 1tsp Urad dal
• 2no Cinnamon stick (small pieces)
• 3nos Cloves
• 1/2tsp Fennel seeds
• 1/2tsp Poppy seeds
• 1no Cardamom
• 2tbsp Coriander seeds
• 5nos Dry red chillies
• Few curry leaves
• 1/4tsp Fenugreek seeds
• 3tbsp Dessicated coconut
• 1tsp hing

Method:

1. Pan fry each ingredient separately with out oil and let it cool
2. Then gring it to a fine powder.
3. Store it in a air tight glass jar.

Masala idly fries

Ingredients:

• 5-6 Idlis,cut into 1/2" wide strips or button idlis
• 2 tbsp Idly podi 
• 1/4 tsp turmeric powder
• 1 tbsp oil
• 1/2 lemon(optional)
• salt to taste

For Tadka:

• 1 tbsp oil
• 1 tsp mustard seeds
• 1/2 tsp jeera
• 1 tsp urad dal
• 1/2 tsp chana dal
• 1 big onion,roughly chopped
• 2 green chillies,finely chopped
• 1 garlic pod,pressed(adds a very nice flavor)
• 1 spig curry leaves
• a pinch of hing

Method:

1. Cut the cooled idlis(use left over idlis) into lengthy strips and keep them aside.In order to fry them you can use of any of these following methods according to your preference.
2. Deep fry the idly wedges or button idly in oil until light golden brown in color.
3. Shallow fry them ie., heat a tbsp of oil in a wide bottomed pan and place the idly wedges separately and roast on both sides until crisp and golden.
4. Heat a tbsp of  oil in a wide wok/pan and crackle mustard seeds and cumin seeds.
5. Add pressed garlic pod,chopped green chillies and hing and fry until light brown.Add chopped onions and fry until they are translucent and slightly crisp.
6. Add curry leaves and fry until they are really crisp or if you find the oil is less,do this in a separate pan and add the crispy fried curry leaves to the onion mixture.
7. Add the roasted/fried idly wedges and add idly chilli powder ,salt and turmeric powder and stir fry them on medium to high flame until all the idly wedges are coated nicely with the masala and powder's,let it roast for few more mins.
8. If you want you can squeeze a lemon wedge over it before serving,it is optional to add lemon juice.
9. Serve it piping hot and it does not require any other accompaniment as it tastes really good on its own.

Kakarakaaya podi(Bitter gourd powder)

Ingredients:

• 1/2 kg Bittergourd
• 4 big Onions,very finely chopped
• 1 heaped cup grated dry coconut
• 3 tbps curds
• 15 red chillies,hot one's
• a gooseberry sized tamarind
• 1/2 cup regular oil approximately
• salt to taste

Method:

1. Peel the bittergourds and chop them in to small pieces.Add salt and curds to it and mix well and leave it aside for 1 hr.Now squeeze the water completely from the bitter gourd and keep it aside.This step is mandatory in order to ease the process of frying the bittergourd and storing the powder,it will also remove 60-70% of the bitterness.If you still want to remove more bitterness wash the squeezed bitter gourd and squeeze the water again.Take care that no water should be present in the squeezed bitter gourd,repeat the process twice if needed.
2. Tear the tamarind into small pieces and slightly dry roast the red chillies and tamarind for few seconds.This step is however optional if your red chillies are softer and tamarind is slightly damp.
3. Now grind the red chillies,tamarind,dry coconut with salt to a slight coarse powder.
4. In a thick bottomed kadai heat oil(1/2 cup approximately) add chopped bitter gourd and fry on a very low flame until it is slight golden in color(75-80% done),it approximately takes 15-20 mins.This step is very important and it is to be on very low flame and let them place aside after they are fried.
5. Now add the very finely chopped onions to the oil and fry on a very low flame until the onions are deep golden in color.It takes for around 15 mins again.
6. Add the ground spice mixture to the fried bitter gourd and mixie it in to fine powder and then add the fried onions well and keep stirring on low flame for 3-4 mins and remove it from the stove.
7. Cool the powder completely and store it in air tight container.
8. Serve it with hot rice and a dollop of ghee or sesame oil.

Maharastrian curry masala

Ingredients:

• 1/4 kg onions,finely sliced
• 200 gms red chillies(spicy variety)
• 50 gms garlic pods,neatly separated and skin slightly removed
• 150 gms grated dry coconut
• 1 tbsp coriander seeds
• 2 tsp cumin seeds
• 1 tsp sesame seeds
• 1 tsp poppy seeds
• 15-18 cloves
• 4" cinnamom stick
• 10 bay leaves
• 4-5 dagad phool/black stone flower
• 8-10 black cardamom
• 5-6 star anise
• 5-6 mace
• 1/2 tsp saunf
• 1/2 tsp shahjeera 
• 1/2 tsp turmeric powder
• 1/4 tsp nutmeg powder
• Oil to deep fry onions

Method:

1. Thinly slice the onions and deep fry in oil until golden brown and crisp.Leave them aside to cool.
2. Dry roast grated coconut until deep dark brown in color and keep it aside.
3. Dry roast red chillies until they are crisp and dark brown in color.
4. Dry roast the ingredients until dark brown in color.Do this process on a medium flame and do for each ingredient separately as the frying time of each and every ingredient differs.Slightly warm the nutmeg powder and turmeric powder.
5. After all the masalas are cooled down grind the roasted garam masala first and then add fried red chillies and grind to a powder.Now add roasted grated dry coconut,garlic pods and deep fried onions and grind to a slightly coarse powder.
6. Store this in a air-tight container and use it when required.

Idly Karam podi

Ingredients:

• 2/3 rd cup Coriander seeds
• 3 tbsp Chana dal
• 3 tbsp Urad dal
• 1 tsp Cumin seeds
• 10-15 Red chillies
• 5-6 Garlic pods(with skin)
• 1 small lemon sized Tamarind
• Salt to taste(approx 1 tbsp)
• 2 tsp Oil

Method:

1. Heat 1/2 tsp oil in a thick bottomed kadai and fry chana dal until it is red in color and remove it and keep it aside.
2. Again heat 1/2 tsp oil and add urad dal and fry until it is red in color and remove it and keep it aside.
3. Again heat 1/2 tsp oil and add coriander seeds and fry until they turn slightly brown and remove it and keep it aside.
4. Heat 1/4 tsp oil and add cumin seeds and red chillies and fry until crisp and remove it and keep it aside.
5. While the kadai(pan) is hot add tamarind and fry for half a minute and keep it aside.
6. Once everything comes to room temperature grind fried chana dal,urad dal,red chillies,cumin seeds and coriander seeds to a coarse powder.
7. Add salt and tamarind to it and grind again to a coarse powder.
8. Add whole garlic pods(with skin) and run it in whipper mode now or run it just for 30 secs in the regular mode.The powder should be coarse not very fine.
9. Once it cools remove it and keep it in a air tight container.
10. This stays fresh for long,approx 2 months.
11. Serve this powder with Idli/Dosa.While serving it make a well in 1tbsp powder in the plate and pour 1/2 tsp ghee in it and mix well.

Kurala podi(multi-purpose spice powder for curries)

Ingredients:

• 1/2 cup grated dry coconut
• 1/2 cup Coriander seeds
• 1/3 cup Groundnuts
• 1/4 cup Chana dal
• 1/4 cup Sesame seeds
• 12 Red chillies
• 1 tsp Fenugreek seeds
• 1 tbsp Cumin seeds
• a gooseberry sized tamarind
• 2 tsp Salt (salt to taste)
• 2 tsp Oil

Method:

1. Heat 1/2 tsp oil and add groundnuts and fry until they are roasted.Peel the skin or you can even skin,its your wish.
2. Heat 1/4 tsp oil and add chana dal and roast until they are red in color and keep them aside.
3. Heat 1/4 tsp oil and add coriander seeds and roast until they are red in color and keep them aside.
4. Heat 1/4 tsp oil and add sesame seeds and roast until they pop up and keep them aside.
5. Heat 1/2 tsp oil and add methi seeds,cumin seeds and red chillies and roast until they are red in color and keep them aside.
6. Heat 1/4 tsp oil and add grated dry coconut and roast for half a minute until it is warm.Add tamarind to it and slightly warm it up.
7. Cool all the ingredients and let them come to room temperature.
8. Grind chana dal,methi seeds,coriander seeds,sesame seeds,cumin seeds,red chillies with salt to a powder.
9. Add roasted groundnuts,grated coconut and tamarind and grind again to a coarse powder.
10. Store the powder in an air-tight container.This stays good for 1-2 months.
11. Sprinkle 2-3 tbsp curry powder on any cooked vegetable like brinjal,tindora and ladies finger curries.You can even stuff those vegetables with the curry powder and shallow fry in oil.

kobbari karam(coconut powder)

Ingredients:

• 2 cups grated dry Coconut
• 5-6 Red chillies(based on the spiciness)
• 4-5 Garlic pods
• Salt to taste

Method:

1. Dry roast red chillies for a minute until they are warm and crisp.You can even fry them in 1/2 tsp oil.Cool them.
2. Grind red chillies with salt to a powder and then add grated coconut and garlic pods and run again to a coarse powder.Do not run for long time,we need a coarse powder not fine powder.
3. Store it in air tight container.
4. Serve it with hot rice and ghee.
5. You can even serve it with idli/dosa or you can even sprinkle this on vegetable stir fries like ladies finger,brinjal,potato,tindora etc.

Nalla minumula idli podi(black urad dal powder)

Ingredients:

• 1/2 cup whole Black Urad(Minumulu)
• 1/2 cup Chana dal
• 2 tbsp white Sesame seeds
• 8 Red chillies
• Salt to taste
• 2 tsp Oil

Method:

1. Heat 1 tsp oil and roast whole urad until it is roasted and crisp over medium flame.It takes roughly 5-7 mins.Remove it and keep it aside.
2. Heat another tsp oil in the same kadai and roast chana dal until red and crisp.Remove and keep it aside.
3. In the same kadai add red chillies until crisp and changes its color.Remove and let them cool
4. Add sesame seeds to the same kadai and let them pop.It takes hardly a minute or two.Remove them on the plate.
5. Once the ingredients are cooled down grind everything with salt(to taste) in the mixer to a coarse powder.
6. Spread the mixture on a plate and once it is cooled pour into the air tight container and store it for a couple of months.
7. Serve it with idli/dosa/upma.Mix the powder with a liberal quantity of ghee or sesame oil while serving.

Karevepaku karam(curry leaves powder)

Ingredients:

• 3-4 cups Curry leaves
• 1 levelled cup Coriander seeds
• 1/4 cup Urad dal
• 2 tbsp Chana dal
• 2 tbsp Cumin seeds
• 12-14 Red chillies
• 7-8 Garlic Pods
• 1 big amla sized Tamarind
• Salt to taste
• 2 tbsp Oil
• 2 tbsp Ghee

Method:

1. Clean and wash curry leaves and remove extra water and spread it on a dry cloth to let the leaves dry completely with out any water.Leave it for 2-3 hrs.
2. Heat 1/2 tsp oil in a thick bottomed kadai and fry chana dal until aroma comes and remove it and keep it aside.Do not burn them but fry upto the maximum red color you can get without burning,this is the key to get good black color for the powder.Follow the same for all the dals and spices.
3. Again heat 1/2 tsp oil and add urad dal and fry until it is red in color and remove it and keep it aside.
4. Again heat 1/2 tsp oil and add coriander seeds and fry until they turn slightly brown and remove it and keep it aside.
5. Heat 1/4 tsp oil and add cumin seeds and red chillies and fry until crisp and remove it and keep it aside.
6. Heat 1/4 tsp oil and add dried curry leaves and fry until they are crisp and remove it and keep it aside.Switch off the flame.
7. While the kadai(pan) is hot add tamarind and fry for half a minute and keep it aside.
8. Once everything comes to room temperature grind fried chana dal,urad dal,red chillies,cumin seeds and coriander seeds to a coarse powder.
9. Add fried curry leaves,salt and tamarind to it and grind again to a coarse powder.
10. Add whole garlic pods(with skin) and run it just for 30 secs in the regular mode.The powder should be coarse not very fine.
11. Heat ghee in the same pan and add the ground powder and fry for 1-2 mins until all the ghee is incorporated in to the powder.This gives a wonderful aroma and taste to Nalla karam podi.
12. Once it cools remove it and keep it in a air tight container.
13. This stays fresh for long,approx 2 months.
14. Serve this powder with Idli/Dosa and also can be served with plain white rice.You can add ghee to the powder and mix if required while serving.

Modhakalu

Ingredients:
For the outer cover(dough):

• 1 cup Rice flour(use freshly made)
• 1 handful Maida
• 2 cups Water
• a pinch of Salt
• 1 tsp Oil

For coconut filling:

• 1 cup grated Coconut
• 1 cup grated Jaggery
• 1/2 tsp Elaichi powder

For sesame filling:

• 1/2 cup white Sesame seeds
• 1/2 cup grated Jaggery

For groundnut filling:

• 1/2 cup roasted and skinned Groundnuts
• 1/2 cup grated jaggery

Method: 
Making coconut stuffing:

1. In a kadai mix grated coconut and jaggery and cook it on a low-medium flame until the jaggery melts and coats the coconut and form a thick dry and sticky lumpy mixture.It takes 10-12 minutes and keep stirring it occasionally.
2. Add cardamom powder to it and mix well and let the mixture cool completely and store it in air tight container.
3. You can make it on the previous day itself and store at room temperature which eases the process on the festival day.

Making sesame stuffing:

1. Dry roast sesame seeds overmedium flame for 3-4 mins until they smell nice.
2. Grind sesame seeds to a powder in the mixie and add grated jaggery to it and run it again to get a uniform mixture.
3. Store it in air tight container.Make this on the previous day itself to ease up the process on the festival day.

Making groundnut stuffing:

1. Grind roasted and skinned groundnuts to a powder in the mixie and add grated jaggery to it and run it again to get a uniform mixture.
2. Store it in air tight container.Make this on the previous day itself to ease up the process on the festival day.

Making dough:

1. Boil 2 cups of water and add salt and oil to it and let it bubble properly.
2. Add rice flour and maida to it and do not mix it and reduce the flame for 10 mins.Let it cook over the steam either by covering the vessel only half the portion with a lid or cook without lid.
3. Now remove half glass of water from the sides and mix the flours into the remaining water vigorously until it is properly mixed.While making this process if you feel the dough is hard keep adding the water which is removed aside.The water quantity depends on the flour quality and hence it is always better to remove some water and add it if required.
4. Cover it with lid and let it come to the room temperature but still warm.
5. Now grease your hands well and knead the dough in small portion until you get a smooth and lump free dough,this helps in making smooth and crack free modhakalu.

Making modhakalu:

1. Grease your hands and divide the dough into small amla sized balls.
2. Cut a polythene sheet into two equal squares or rounds and wash and dry them and grease one of the sides.
3. Place them on one each side of a poori press and place a rice flour ball in the center and press in the poori presser.Do not make it very thin or very thick,it should be of the thickness as shown in the pic.You can even make like a cup with hands,but this process needs so much of practice or you can even use modak mold to shape it,but the method I mentioned is the most easiest and less time consuming process.
4. Now pick it up with the cover and keep a tbsp of your desired stuffings which are made and press it(press along with the cover)to make a semi circular shape.Remove the ready kudumu and place it in a greased plate which fits in the cooker/steamer.You can even twist the edges to give a design or you can leave it as it is.
5. Repeat the process and make all the modhakalu with all the different three stuffings and place them in three different plates and steam them in cooker/steamer with out whistle for 8-10 mins.The outer cover would be bit shiny and light colored.Keep them covered.
6. Serve them hot/warm with some ghee over it.

Tomato pickel

Ingredients:

• 1 Cup Red Chilli powder
• 200 gms Tamarind

To dry in Sun:

• 1 kg Good Ripen Tomatoes
• 1 cup levelled Salt
• 1 tsp turmeric powder

To grind:

• 1 cup Mustard seeds
• 5 tsp Methi seeds

For Tadka:

• 2 tbsp Mustard seeds
• 8-10 broken red chillies
• 1 tsp asafoedita
• 250 ml Sesame Oil

Method:

1. Wash the tomatoes and then wipe it and pat dry for some time. Chop the tomatoes into eight pieces, mix it with salt and cover the vessel with clinge wrap and keep it for two days continuously(atleast for one day).
2. Squeeze the water from the Tomato pieces completely.Soak tamarind in the water that would have come out from the tomatoes. Keep the tamarind mixture and Tomato pieces under sunlight for two days until it dries completely.
3. On the second day grind tomato pieces with the tamarind mixture(the one kept in sun) to a coarse mixture. (Use the whipper mode in the mixie)
4. Slightly roast methi seeds and cool the seeds.Grind Mustard seeds(raw) and Methi seeds to a smooth powder.
5. Mix the ground tomato mixture with the ground methi-mustard powder,red chilli powder.Taste the mixture at this point and adjust salt according to taste.
6. Heat oil,crackle mustard seeds,add broken red chillies and hing and fry for a minute.Cool the oil completely and mix in the tomato mixture and store it in Air-tight containers/Glass jars.
7. Serve the Tomato pickle with hot rice.

Green Chilli pickel

Ingredients:

• 1/2 Kg big Green chillies
• 1 Cup Mustard powder(raw)
• 100 gms Fennel seeds(Saunf)
• 3 tsp Fenugreek seeds(Methi)
• 1 tsp Turmeric powder
• 2 tbsp Amchur powder
• 1 Cup regular salt
• 5-6 tsp of vinegar
• Mustard Oil as required

Method:

1. Wash the green chillies neatly and pat dry them completely.Make a slit in the centre lengthwise to all the green chillies.
2. Dry roast saunf and methi separately until slight aroma starts.Do not over roast it.Cool them and grind it to a fine powder.
3. In a wide bottomed vessel mix mustard powder,turmeric,amchur,salt to the above mixture and mix everything well until all the masala's are evenly incorporated.
4. Now add mustard oil to the above mixture by mixing it constantly until the complete mixture is properly wet(do no add more oil now).
5. Stuff the mixture into the slit green chillies and keep aside.Mix the remaining mixture into the green chillies and add mustard oil slightly more than the level of green chillies and keep it in air-tight containers or the traditional glass/porcelain jars.
6. Add vinegar to it and mix properly.
7. Keep the jars(covered with lid) in sun for 2-3 days.
8. Serve it with Roti's/Paratha's and Biriyani's as a accompaniment along with raitha.

Aam Ka Achaar(north indian style mango pickel)

Ingredients:

• 4 cups Raw mango pieces(pickle variety)
• 1 cup Mustard powder (powder of approximately 3/4 cup mustard seeds)
• 1/2 cup yellow Mustard crushed
• 1 cup Salt
• 100gms fennel seeds(saunf)
• 3 tbsp Methi seeds
• 1 tbsp Kalonji seeds
• 1 tsp Turmeric powder
• 300-350 ml Mustard oil approximately

Method:
Cleaning the mangoes:

1. Wash and wipe the mangoes with a dry cloth.You really need to have sharp thick knife to cut into 1" thick mango wedges with the inner shell.
2. If the inner shell is in tact this will increase the shelf life of pickle.Take a sharp knife and scrub the inner shell to remove a thin white layer over it.This is another important step you should keep in mind otherwise the pickle gets spoil.
3. Now take a dry cloth and wipe the pieces from all the sides ensuring that they are cleaned well.
4. Spread them over a dry cloth while you are preparing the spices for the pickle.

For making pickle:

1. Keep ready the sterilized and sun dried jars ready before you start pickling.
2. Grind soamph and methi seeds in whipper mode until coarse powder.Do not run it for long time just run it for 2-3 times until you get coarse powder.
3. Now take a big bowl and mix the saunf-methi powder,mustard powder,salt,yellow mustard tukda,kalonji seeds and turmeric powder until everything is mixed well.
4. Now take another wide small bowl and take 1 cup of mixed powders and add sufficient oil until the mixture is wet completely and mix with hands.
5. Take some 10-12 mango pieces at a time and apply the mixture all over the mango pieces with your hands.Using your hands for this step is better than mixing it up with ladle.
6. Put the masala coated mango pieces in the sterilized jar and repeat the process of coating the mango pieces in small portions and fill the jar up to 1/4 th and add 1/4 cup oil to it all over.You can even sprinkle some mixed pickle masala over this if you feel that your mango pieces are not well coated.
7. Repeat the procedure coating the mangoes with the spice-oil mixed mixture and then layering in the jar with oil in between until you fill the jar.
8. Pour 1/4 cup oil over it and cover it with lid and keep it aside for 3 days.
9. On day-1 check it some oil might have started floating over the pickle.Do not panic if the oil does not float on day-1,if not on day-1 you will see oil floating on day-2.
10. Mix with a clean and dry ladle all over and repeat the same process on day-3.
11. Now taste the masala mixture in the pickle,it should be perfect and slightly salty as the pickle has to be yet marinated for atleast one week before its usage.But if you feel the salt is less add a tsp or 2tsps of salt to it and mix well.
12. On the day-3 if you see the oil is floating on the pickle up to an 1/2" height then it is perfect.Otherwise add extra mustard oil over the top until the oil floats on top.
13. Store it in air-tight tupper ware container or glass bottles.This way your pickle stores for long with freshness in it and even the mango pieces do not get soft.
14. Serve it with hot hot parathas and raitha.

Pesara Avakaya(moong dal)

Ingredients:

• 2- 2 1/2 cups Mango pieces of 2 medium mangoes (pickle variety)
• 1/2 cup Moong dal
• 1/2 cup Red chilli powder
• 1/2 cup (minus 2 tbsp) Salt(use salt less than 1/2 cup)
• 1/2 cup Sesame oil

Method:
Cleaning the mangoes:

1. Wash and wipe the mangoes with a dry cloth.You really need to have sharp thick knife to cut into 1" thick mango wedges with the inner shell.
2. If the inner shell is in tact this will increase the shelf life of pickle.Take a sharp knife and scrub the inner shell to remove a thin white layer over it.This is another important step you should keep in mind otherwise the pickle gets spoilt.
3. Now take a dry cloth and wipe the pieces from all the sides ensuring that they are cleaned and dried well.
4. Spread them over a dry cloth while you are preparing the spices for the pickle.

For making pickle:

1. Keep ready the sterilized and sun dried jars ready before you start pickling.
2. Dry roast moong dal until slight golden in color and cool it.Grind moong dal to a fine powder.
3. Now take a big bowl and mix the moong dal powder,red chilli powder and salt until everything is mixed well.
4. Add the mango pieces to it and mix well and apply the mixture all over the mango pieces with your hands.Using your hands for this step is better than mixing it up with ladle.
5. Add 1/4 cup oil to the spice coated mango pieces and mix well.
6. Put the masala coated mango pieces and all the remaining masala in the sterilized jar add 1/4 cup oil over it and cover it with lid and keep it aside for 2-3 days.
7. On day-1 check it some oil might have started floating over the pickle.Now taste the masala mixture in the pickle,it should be perfect and slightly salty as the pickle has to be yet marinated for a day or two before its usage.But if you feel the salt is less add a tsp or 2tsps of salt to it and mix well.
8. Mix with a clean and dry ladle all over and repeat the same process on day-3.
9. On the day-3 if you see the oil is floating on the pickle up to an 1/2" height then it is perfect.Otherwise add extra sesame oil over the top until the oil floats on top.
10. Store it in a clean air-tight tupperware container or glass bottle.This way your pickle stores for long with freshness in it and even the mango pieces do not get soft.
11. Serve it with hot rice and ghee.

Palli Avakaya(ground nut)

Ingredients:

• 2 1/2 cups Mango pieces(pickle variety)
• 1/2 cup Groundnuts
• 1/2 cup Red chilli powder
• 1/2 cup (minus 1 tbsp) Salt(use salt less than 1/2 cup)
• 1/2 cup Sesame oil

Method:
Cleaning the mangoes:

1. Wash and wipe the mangoes with a dry cloth.You really need to have sharp thick knife to cut into 1" thick mango wedges with the inner shell.
2. If the inner shell is in tact this will increase the shelf life of pickle.Take a sharp knife and scrub the inner shell to remove a thin white layer over it.This is another important step you should keep in mind otherwise the pickle gets spoil.
3. Now take a dry cloth and wipe the pieces from all the sides ensuring that they are cleaned and dried well.
4. Spread them over a dry cloth while you are preparing the spices for the pickle.

For making pickle:

1. Keep ready the sterilized and sun dried jars ready before you start pickling.
2. Dry roast ground nuts until slight golden in color and cool it.Remove the skin and grind groundnuts to a fine powder.
3. Now take a big bowl and mix the groundnut powder,red chilli powder and salt until everything is mixed well.
4. Add the mango pieces to it and mix well and apply the mixture all over the mango pieces with your hands.Using your hands for this step is better than mixing it up with ladle.
5. Add 1/4 cup oil to the spice coated mango pieces and mix well.
6. Put the masala coated mango pieces and all the remaining masala in the sterilized jar add 1/4 cup oil over it and cover it with lid and keep it aside for 2-3 days.
7. On day-1 check it some oil might have started floating over the pickle.Now taste the masala mixture in the pickle,it should be perfect and slightly salty as the pickle has to be yet marinated for a day or two before its usage.But if you feel the salt is less add a tsp or 2tsps of salt to it and mix well.
8. Mix with a clean and dry ladle all over and repeat the same process on day-3.
9. On the day-3 if you see the oil is floating on the pickle up to an 1/2" height then it is perfect.Otherwise add extra sesame oil over the top until the oil floats on top.
10. Store it in a clean air-tight tupperware container or glass bottle.This way your pickle stores for long with freshness in it and even the mango pieces do not get soft.
11. Serve it with hot rice and ghee.