MY DHABA - VEGETARIANBaghare Baingan recipe (Baingan masala)

Baghare Baingan recipe (also called Baingan masala)

Ingredients: Eggplant – ½ kb, small and roundOnion – 2 small

Coconut (desiccated) – 2 tablespoons, gratedGinger – 1 inch piece

Garlic – 3-4 podsPeanuts – 2 tablespoons

Coriander seeds – 1 tablespoonCumin seeds – 1 teaspoon

Poppy seeds – 1 tablespoonSesame seeds – 1 teaspoon

Red chilli powder – 1 tablespoon or as desired to tasteTurmeric powder – ½ teaspoon

Tamarind extract – 3 tablespoonGreen chilli – 3-4, splited into half length-wise

Salt – 1 tablespoon or as desired to tasteSugar – ½ teaspoon

Cilantro/coriander leaves – a bunch, chopped, for garnishingOil – 3-4 tablespoon

Method: Wash and cut the eggplant into quarters length-wise and fry them in oil till well-browned and soft. Drain and set aside. Roast

peanuts and grated coconut lightly in a hot pan taking care not to burn it. Drain and set aside. Roast coriander, cumin, poppy, and sesame

seeds in the same pan taking care not to burn. Powder all these ingredients finely. Blend onions, garlic, ginger and coconut into a

smooth paste and fry the mixture until browned. Add turmeric and powdered spices and fry a little. Add tamarind juice, green chillies, red chilli powder, salt to taste, and some water. Cook for 2 minutes. Then

add fried eggplant and cook for 3 minutes on a low flame or simmer till

gravy thickens. Take care not to break the eggplants while stirring. Garnish with cilantro/coriander leaves. Serve hot. Enjoy!

Baingan Bhurta or Bharta Baingan Bhurta recipe

Ingredients:Eggplants – ½ kg, large and round

Onion – 2, small, choppedTomato – 1, chopped

Green chillies – 3-4 or as desired, finely choppedSalt – 1 teaspoon, to taste as desired

Oil – 2 table spoon.

Method: Grill eggplants on a direct fire or grill until the skin becomes black in color. Remove skin and mash them well. In a griddle, heat the oil and fry onions for one minute. Add green chilli and tomato and fry

for another 2 minutes. Add mashed eggplants, salt, and mix well. Serve hot. Enjoy!

Baingan Bhurta or Bharta Baingan Bhurta recipe

Ingredients:Eggplants – ½ kg, large and round

Onion – 2, small, choppedTomato – 1, chopped

Green chillies – 3-4 or as desired, finely choppedSalt – 1 teaspoon, to taste as desired

Oil – 2 table spoon.

Method: Grill eggplants on a direct fire or grill until the skin becomes black in color. Remove skin and mash them well. In a griddle, heat the oil and fry onions for one minute. Add green chilli and tomato and fry

for another 2 minutes. Add mashed eggplants, salt, and mix well. Serve hot. Enjoy!

Fried cabbage We have chosen cabbage today to feature it here at My Dhaba.

Cabbage is an excellent vegetable that we have in our store always. It is best eaten raw for its high mineral, salt, and vitamin contents. It also helps the growing kids to build their muscles, valuable for teeth, gum, hair, rheumatism, and bones. We mainly eat cabbage as raw in salads

almost daily. Here is how we make fried cabbage.

Fried cabbage recipe

Ingredients:Cabbage – 3 cups, finely shredded

Onions – 1, medium size, finely choppedMustard seeds – ¼ teaspoonBlack-gram dal – 1 teaspoon

Dried red chillies – 2, small, broken into halvesCurry leaves – 1 sprig

Cashewnuts – 8, fried and broken into tiny bitsCoconut – 2 tablespoons, fresh scrapings

Salt – ½ teaspoonOil – 1 teaspoon

Ghee – 1 teaspoon

Method: Heat a vessel and pour in the oil/ghee mix. When just hot, fry the cashewnuts to a light brown color, remove, and keep aside. To the

same oil/ghee, when it becomes very hot, add in this order: the mustard seeds to splutter, black-gram dal to brown lightly, red chillies, curry leaves, and then the onions. When the onion edges turn brown, add the cabbage and salt. The water clinging to the cabbage when washed is usually enough, but if it is stale, add a good sprinkling of

water also. Cover with a lid, boil till tender over moderate heat, and till no water shows out of it. Stir in the fresh coconut scrapings and the

fried cashewnuts, and remove immediately from heat.

PS Chef notes: Overcooking cabbage will result in losing many useful minerals and nutrient contents, so short-boiling or steaming is the best

cooking practice for cabbage.

Karela poreel aka fried bitter gourd This is the second time we are cooking bitter gourd (botanical name -

Momordica charantia) for you, this time it is karela poreel aka fried bitter gourd. You may want to see our previous bitter gourd recipe - karela curry aka bitter gourd curried sauce. Good news is that bitter

gourd has so many ayurvedic medicinal properties and is very good for the heart and the nervous system. It helps to purify and enrich the

blood, clear the skin of blemishes, boils, pimples, and other skin diseases. Here is the traditional recipe for karela poreel aka fried bitter gourd, our attempt to demystify and convert the bitter bitter gourd to

a delicious side dish.

Karela poreel aka fried bitter gourd

Serves – 4Preparation time – 15 minutes

Ingredients:Bitter gourd – 1 cup, deseeded, cut into small pieces

Onions – 1 cup, finely choppedOil – 1 teaspoon (preferably coconut oil)

Ghee – 1 teaspoonMustard seeds – ¼ teaspoon

Dried red chillies – 2, small, broken into halvesCurry leaves – 1 sprig

Salt – 3/4 teaspoon or adjusted to tasteChilli powder – ½ teaspoon

Turmeric powder – ¼ teaspoonCummin powder – ½ teaspoon

Coconut – 2 tablespoons, preferably fresh scrapingsGarlic – 3 beads, finely sliced

Method: Coarsely grind the coconut with garlic and keep aside. Heat a fry pan and pour in the oil/ghee mix. When it becomes very hot, add in

this order: the mustard seeds to splutter, dried red chillies, curry leaves, and then the onions and bitter gourd pieces together. Saute

well over moderate heat until the onion edges turn brown. Add salt, chilli powder, turmeric powder, and cummin powder. Saute for a

minute. Add the coconut and garlic paste. The water clinging to the bitter gourd pieces when washed is usually enough, but if it is stale at this time, add a good sprinkling of water also. Cover with a lid, cook till tender over moderate heat for 3 minutes. Remove the lid and continue

stirring till no water shows out of it. Fried bitter gourd is very tasty when eaten with rice, chappaties, or pooris. Serve either hot or cold; in

both ways it tastes delicious.

Fried aloo gobi

Fried aloo gobi aka fried potatoes and cauliflower recipe

Ingredients:Cauliflower – 1, medium size, break into flowerettes

Potatoes – 3, large size, scrapped off the skins and cut into cubesOnions – 2, medium size, finely chopped

Garlic – 3 beadsGinger – ½-inch size, ground with garlic to a smooth paste

Red chilli powder – 1/2 teaspoonCoriander powder – 1/2 teaspoon

Black pepper powder – ½ teaspoonCummin seeds powder – 1/4 teaspoon

Fenugreek seeds powder – 1/4 teaspoonTurmeric powder – ¼ teaspoon

Salt – 1-1/4 teaspoonsCloves – 2

Cinnamon – 1 one-inch long stickOil – 1 tablespoon

Ghee – 1 tablespoonCoriander leaves – a bunch, finely chopped

Method: Put the cauliflower and potatoes into a vessel with all the masala powders, salt, ginger-garlic paste, and cut onions. Keep aside 1

tablespoon of finely sliced onions aside. Barely cover with water and boil till the vegetables are tender and there is no water showing out of

them. Remove from the heat and keep aside. Heat a flat-bottomed frying pan and pour in the oil and ghee into it. When the oil becomes smoking hot, put in the cloves and cinnamon stick together, then the remaining onions and saute till the onion edges turn brown here and

there. Now add the cauliflower and potatoes, and fry turning over frequently, over low heat, to a nice appetizing color. Stir in the

coriander leaves a minute before removing from the heat. Serve hot as an excellent side dish with rice, chappaties, or bread. Enjoy!

The other vegetables thay you may fry with the potatoes in the same way are cabbage, peas, french beans, etc.

Keerai (weekend herb) Presenting to you My Dhaba’s weekend herb - the keerai, botanical

name – Amaranthus Gangeticus, Indian version of the spinach but far more nutritious.

It is another leafy wonder considered to be as “the broom of the stomach” and is a wonderful cleaner. It is packed with riboflavin. One cup of cooked keerai contains a very high level of Vitamin A, foliate and thiamine which is the prescribed diet for pregnant and anemic

women. Due to its high oxalic acid content, when used in moderation, it is a very good laxative.

There are many different varieties of keerai, all tasting slightly different – shiru keerai, ponnangenni, mullu keerai, etc. Even the gods eat their keerai! Lord Ranganatha at the great temple of Srirangam is

routinely fed a preparation of keerai and lentils.

Here is the traditional recipe for making keerai poriyal.

Bringing ingredients together...

Keerai poriyal recipe (fried greens)

Serves - 4 Preparation time - 20 minutes

Ingredients:Keerai – 3-4 cups of leaves, washed and cut into tiny shreds

Onions – 2, medium size, finely choppedGarlic – 2-3 pods, chopped length-wise

Oil – 1 teaspoonGhee – 1 teaspoon

Mustard seeds – ½ teaspoonBlack gram dal – 1 teaspoon

Dry red chillies – 2, medium size, medium hot, half brokenSalt – ½ teaspoon, adjust to taste

Bengal gram dal – 2 tablespoons, just sufficiently boiled for its grains to remain separate from one another.

Coconut – 2 tablespoons, scraped

Method: Heat a flat-bottomed vessel and pour in the oil and ghee. When very hot, add in the following order: mustard seeds to splutter, black gram dal to brown lightly, red chillies, then the chopped onions, and the flakes of garlic. Fry till the onions turn limp. Add the salt, sprinkle a little water, and cover with a lid. Cook till the greens are boiled and there is no water left. Just

before removing from the heat, stir in the scraped coconut and boiled dal as garnishing. Serve hot as soon as it is made for a

delicious flavor. Enjoy keerai poriyal.

Reva - this is for your mom. Here is the recipe details for mezhukkupuratti aka upperi - one of the most delicious side dishes which goes very well with rice. We used raw banana at this time. You may use this recipe for making any other upperis - beans, bittergourd, brinjal, carrots, beet roots, snow peas, potatoes, ridge gourds, ladies finger, gherkins, jackfruit seeds, yam, etc., just to name a few. Please do try this out with any of the available vegetables that you may have at your home today.

Mezhukkupuratti aka upperi recipe

Ingredients:Vegetable - 1/4 kg, sliced into small pieces; we used raw bananas today

Green chillies - 2, medium size, medium hot, finely choppedChilli powder - 1/4 teaspoon (optional)Turmeric powder - 1/4 teaspoonSalt - 1/2 teaspoon or adjusted to tasteMustard seeds - 1/4 teaspoonBlack-gram dal - 1/4 teaspoon (optional)Dried red chillies - 1, medium size, medium hot, broken into piecesCurry leaves - 1 sprigOnion - 1, medium size, finely choppedGarlic - 1/4-inch piece, crushed (optional)Oil - 1 teaspoon (we use coconut oil for upperis; it tastes better that way)Ghee - 1 teaspoon (optional)Coconut shreds - 2 tablespoons (optional)

Method: Heat a vessel and pour in the oil/ghee mix. When the oil becomes very hot, add in this order: the mustard seeds to splutter, black-gram dal to brown lightly, red chillies, curry leaves, and then the onions and garlic. When the onion edges turn golden brown here and there, add the vegetable pieces, salt, green chillies, turmeric powder, and chilli powder all together. The water clinging to the vegetable when washed is usually enough, but if it is stale, add a good sprinkling of water also in between. Cover with a lid, boil till tender over moderate heat. Remove the lid and stir-fry till no water shows out of it and the vegetables gets dried up. Stir in the fresh coconut scrapings and remove immediately from heat and serve it hot with rice and the curries. Enjoy!

Soondal

Soondals are made with grams, whole and unhusked grains like bengal-gram, green-gram,

cow-gram, dried beans, or dried peas. Even fresh peas and fresh

mochakai beans can be made into soondals. Those who have already tasted this will know that soondals are very tasty and satisfying. They are also very pleasant and filling as a teatime snack once in a while.

Soondal recipe

IngredientsWhole grams - 1/4 kg, washed and soaked overnight well covered with

water; we used bengal-grams todayTurmeric powder - 1/4 teaspoon

Oil - 1+1 teaspoonsSalt - 1/2 teaspoon

Mustard seeds - 1/4 teaspoonBlack-gram dal - 1/4 teaspoon

Dried red chillies - 2, broken into halvesCurry leaves - a sprig

Onions - 1, medium size, finely choppedGreen chillies - 2, medium size, medium hot, finely chopped

Coconut shreds - 2 tablespoons, freshLemon juice - 1 tablespoon

Method: Put the soaked grams, the water in which it was soaked, turmeric powder, and 1 teaspoon oil into a medium-sized vessel along

with 2 cupfuls of boiling water, cover with a lid, and cook over moderate heat till the grams are boiled and tender. A gram pressed

between the thumb and forefinger should mash to pulp easily. Put the boiled gram in a sieve to allow the water to drip away. Heat a frying pan and pour in one teaspoon of oil. When oil is very hot, put in the mustard seeds to splutter, black-gram dal to brown lightly, dried red chillies to turn crisp, curry leaves, and then onions and green chillies all together. Saute well till the onions turn limp. Add the boiled gram and salt. Saute well turning over frequently for 5 minutes or till no

water turns out of the mixture. Remove from the heat. Add the coconut shreds and lemon juice and mix well. Serve hot.

Aloo gobi curry aka cauliflower and potato curried sauce

We had began the journey through Indian curries few days ago, and it was curry week, day #4 at My Dhaba today. We have cooked aloo gobi curry aka cauliflower and potato curried sauce just for you today. Here

is My Dhaba's recipe for it.

Bringing the ingredients together...

Cauliflower and potato curried sauce recipe

Ingredients:Cauliflower – 1, medium size, break into flowerettes

Potatoes – 3, large size, scrapped off the skins and cut into cubesOnions – 2, large size, finely chopped

Garlic – 3 beads, finely slicedTomato – 1, large size, firm, fully ripe, sliced

Red chilli powder – 1 teaspoonCoriander powder – 1 teaspoonBlack pepper powder – ½ teaspoon

Cummin seeds powder – ½ teaspoonFenugreek seeds powder – ½ teaspoon

Turmeric powder – ¼ teaspoonGaram masala - 1/2 teaspoon

Salt – 1-1/2 teaspoonsCoconut – one quarter piece, ground to a smooth paste with khus-khus

Khus-khus – 1 teaspoonCloves – 2

Cinnamon – 2 one-inch long sticksOil or ghee – 2 tablespoons

Coriander leaves – a bunch, finely choppedTamarind extract – 1 tablespoon

Method: Heat a flat-bottomed vessel and pour in the oil into it. Keep aside 1 tablespoon of onions. When the oil becomes smoking hot, add the remaining onions and garlic in it and saute till the onion edges turn brown here and there. Now add the cauliflower and potatoes, stir once

thoroughly, cover with a lid, and cook over moderate heat for 3 minutes. Add all the spice powders and salt at this time and saute for a

minute. Add 2-3 cupfuls of water to just cover the vegetables, close with a lid, and cook over moderate heat till the vegetables are cooked

and tender. Now add the tamarind extract and cook for another 3 minutes. Add the coconut and khus-khus paste diluted in a cupful of

water. Adjust the thickness of the sauce accordingly while adding

water at this time. Simmer and cook for 2 mintues or until the raw smell of the coconut goes away. Add the tomatoes, simmer for another 10 minutes, and remove from heat. Stir in the coriander leaves. Heat a

small frying pan oand pour in one tablespoon oil. When the oil becomes very hot, put in the cloves, cinnamon, and then the

remaining onions. When the onions turn brown here and there pour a spoonful of sauce over it and return to the sauce immediately. Stir

once thoroughly and cover with a lid. Serve hot with rice or chappaties. Enjoy!

PS Chef note: You may make this curried sauce with the potatoes and any other available vegetables viz., cabbage, peas, brinjals, knol-knol,

radish, etc., instead of cauliflower.

Mixed vegetables sambhar

It was curry week day #3 at My Dhaba today and we prepared this delicious mixed

vegetables sambhar today. We had begun the journey through Indian curries the day before yesterday and hope you would agree with us

that no list of curries would be complete without sambhar as a curry in it. So here is My Dhaba's special mixed vegetables sambhar made just

for you during this curry week.

Mixed vegetables sambhar recipe

Ingredients:Tuwar dal – 1 cup

Vegetables – 3 cups, peeled and cut lengthwise (atleast 2 kinds of vegetables, preferred combinations – french beans and brinjals,

drumsticks and knol-knol, ladies finger and radish, or a mixture of any of these); vegetables used in this sambhar – drumsticks, brinjal,

ladiesfinger, and carrot.Salt – 1-1/2 teaspoons

Red chilli powder – 1 teaspoonCoriander powder – 1 teaspoon

Black pepper powder – ½ teaspoonCummin seeds powder – ½ teaspoon

Fenugreek seeds powder – ½ teaspoonTurmeric powder – ¼ teaspoon

Asafoetida = ¼ teaspoonOnions – 2, medium size, finely chopped

Garlic – 3 beads, finely slicedTomato – 1, small, finely chopped

Tamarind extract – 2 tablespoonsMustard seeds – 1 teaspoon

Curry leaves – 2 sprigsOil – 1+1 teaspoonsGhee – 1 teaspoon

Method: Boil 6 cupfuls of water in a flat-bottomed vessel; put the dal, turmeric powder, and 1 teaspoon of oil into it. Cover the vessel with a lid and cook over moderate heat till the dal turns soft. You may also

pressure-cook it by boiling the cooker to full pressure and then subsimmer it for 5 minutes. Remove from heat, pour the top thin water

into another vessel and mash the residual thick dal to a creamy smooth consistency with a dal churner or you may mash it in a

blender. Pour back the dal water into the mashed dal. Add all the vegetables, salt, red chilli powder, coriander powder, black pepper

powder, cummin seeds powder, fenugreek powder, turmeric powder, asafoetida, onions, and garlic. Adjust the water by adding a little more water if needed. Cook the vegetables covered with a lid over moderate

heat till the vegetables are tender. Once the vegetables are tender, add the tamarind extract and cook for 5 minutes. Now add the

tomatoes and let the sauce simmer over moderate heat till the raw smell of the tamarind disappears and the sauce reaches the desired thickness. Remove from heat and keep aside. Heat a frying pan and pour in the remaining oil and ghee into it. When very hot, add the

mustard seeds to splutter and the curry leaves. Pour a big spoonful of sauce over the fried curry leaves and return it again to the sauce immediately. Stir thoroughly once and cover with a lid. Serve this nutritious sambhar on plain boiled rice, idlis, or dosais, etc. Enjoy!

Ennai kathrikaa kaara kuzhambu aka Brinjal oil sauce

It was curry week day #2 at My Dhaba, and it is time now for posting about ennai kathrikaa kaara kuzhambu aka Brinjal oil sauce. This was

requested by an anonymous guest that happened to be one of our

most favorite brinjal dishes. Here is the recipe for ennai kathrikaa kaara kuzhambu aka Brinjal oil sauce.

Bringing the ingredients together...

Ennai kathrikaa kaara kuzhambu aka Brinjal oil sauce recipe

Ingredients:Brinjals - 2 cupfuls, tender, cut into quarters lengthwise slitting it just

half way to keep them stuck together at the stem endRed chilli powder - 1 teaspoonCoriander powder - 1 teaspoon

Black pepper powder – 1 teaspoonTurmeric powder – 1/4 teaspoon

Garam masala powder - 1/2 teaspoonTamarind extract – 2 tablespoons

Coconut – a quarter, freshly scraped and ground smoothly with khus-khus

Khus-khus – 2 teaspoonsTomatoes – 2, big size, fully ripe, cut into thick slices

Onions – 2, medium size, finely slicedGarlic – 3 beads, finely sliced

Salt – 1 teaspoon or adjusted to tasteOil – 4 tablespoons (gingelly oil preferred, you may use any other

cooking oil)Mustard seeds – ½ teaspoonBlack-gram dal – ½ teaspoon

Curry leaves – 2 sprigsHot water – 2+1 cups

Method: Heat a flat-bottomed vessel and pour in the oil. When the oil becomes very hot, add the mustard seeds to splutter, the black-gram

dal to brown lightly, then curry leaves, and lastly onions and garlic flakes together. When the onions are sauteed to limp, add the sliced

tomatoes. Saute the tomatoes till the oil separates from them and put in the washed wet brinjals. Turn over the brinjals well in the oil for a

minute; cover with a lid and cook till they half-boil in the oil over moderate heat. Add the red chilli powder, coriander powder, black pepper powder, turmeric powder, and salt and saute for a minute. Cover the brinjals to just their level with hot water and cook over

moderate heat. When the brinjals are boiled tender, add the tamarind extract and cook for 5 minutes. When this started boiling, add the coconut paste diluted with a cup of water and simmer further over

moderate-to-low heat till the sauce becomes the required semi-thick consistency. Adjust the thickness of the sauce by adding or lessening

the water at the last stages accordingly. Enjoy ennai kathrikaa kaara kuzhambu aka Brinjal oil sauce, a hot-looking red sauce, with

pappadums, potato subji, or any chutneys of your choice.

We had begun the journey through Indian curries yesterday with moluvu kolumbu aka

black pepper sauce. Read more details about My Dhaba's curry week here. We look forward to your participation. Cheers!

Bengal-gram dal kootu curry We eat our dal (pulses) in a myriad number of ways. It is one of our

mainstay foods at My Dhaba being cooked either as spicy or bland. We use dal in many different forms of sambhar too. They are the

storehouse of proteins to a vegetarian diet or regimen. Did you know that dal is often called as poor man's meat?

Per wiki, there are over 50 different varieties of pulses (dal) in India. We at My Dhaba will be discussing about some of these wonder grains

one after another. Meanwhile, Nupur's award-winning dal chart photograph would be of some help to you to identify some of the

Indian pulses visually.

Hope you are already aware of Meena's first edition of From My Rasoi event. We at My Dhaba really do not know what she might think of this

look-wise bland sauce from us for an event such as this, that too hosted by a spicy girl of Hooked-on-Heat fame :-). I and Adarsh

devoured all our servings in just few minutes as a soup itself prior to our lunch :-) So Meena, here is My Dhaba's special bengal-gram dal

kootu curry for the event.

Bengal-gram dal kootu curry recipeServes - 4

Preparation time - 20 minutes

Ingredients:Bengal-gram dal - 1 cup

Brinjal - 2 cupfuls, fresh, cut into 1/2-inch lengths (to prevent discoloration, cut the brinjals only just before cooking and immerse it

in water immediately)Turmeric powder - 1/4 teaspoon

Onion - 2, medium size, finely chopped

Green chillies - 3-4, medium hot, medium size, slit slightly only at the stalk's end

Garlic - 4 beads, finely slicedGhee+oil mix - 1+1 teaspoons (or more as you like)

Mustard seeds - 1/2 teaspoonDried red chilli - 1, small size, broken into halves

Curry leaves - a sprigTamarind extract - 2 teaspoons

Coconut - 2 tablespoons, fresh, finely scrapedSalt - 1 teaspoon or adjusted to taste

Method: Boil the dal in 3 cupsful of water alongwith the turmeric powder and half portion of the oil/ghee mix. Cook it covered over

moderate heat until it is cooked three-fourths. At this time, add the brinjals, onions, green chillies, garlic beads, and salt. Adjust the

thickness of the sauce to semi-thick or as desired at this stage by adding hot water to it or by pouring off the top liquid. When brinjals are

tender, add the tamarind juice and subsimmer for 15 minutes and remove from heat. Heat a frying pan and pour in the remaining

ghee/oil mix into it. When the oil turns very hot, add mustard seeds to splutter, dried red chilly, and curry leaves. Pour in the cooked brinjal-dal mix into it, stir it once, and remove from heat when the sauce is still liquidy and in semi-thick consistency. Add the coconut scrapings and serve hot with hot plain boiled rice garnishing the dal with a little

melted ghee on top of each serving. Enjoy!

PS chef notes:1. You may also use other vegetables instead of the brinjals such as potatoes, cabbage, french beans, snake gourd, ridge gourd, or any

other vegetables that are available to you in your kitchen.2. The coconut scrapings will make the sauce of a thicker consistency, so ensure to remove the sauce from heat source when it is still liquidy

to get the desired semi-thick consistency.

3. You may also add deep-fried pappadams (uppalam) broken into bite-size pieces and add to the cooked dal sauce in stead of the vegetables.

Make the sauce is slightly thinner at this time as the pappadams will absorb the sauce as they soak.

4. Do not throw away the excess water if any in the dal sauce; this can be used for making paruppu rasam.

Aloo gobi curry aka cauliflower and potato curried sauce

We had began the journey through Indian curries few days ago, and it was curry week, day #4 at My Dhaba today. We have cooked aloo gobi curry aka cauliflower and potato curried sauce just for you today. Here

is My Dhaba's recipe for it.

Bringing the ingredients together...

Cauliflower and potato curried sauce recipe

Ingredients:Cauliflower – 1, medium size, break into flowerettes

Potatoes – 3, large size, scrapped off the skins and cut into cubesOnions – 2, large size, finely chopped

Garlic – 3 beads, finely slicedTomato – 1, large size, firm, fully ripe, sliced

Red chilli powder – 1 teaspoonCoriander powder – 1 teaspoonBlack pepper powder – ½ teaspoon

Cummin seeds powder – ½ teaspoonFenugreek seeds powder – ½ teaspoon

Turmeric powder – ¼ teaspoonGaram masala - 1/2 teaspoon

Salt – 1-1/2 teaspoonsCoconut – one quarter piece, ground to a smooth paste with khus-khus

Khus-khus – 1 teaspoonCloves – 2

Cinnamon – 2 one-inch long sticksOil or ghee – 2 tablespoons

Coriander leaves – a bunch, finely choppedTamarind extract – 1 tablespoon

Method: Heat a flat-bottomed vessel and pour in the oil into it. Keep aside 1 tablespoon of onions. When the oil becomes smoking hot, add the remaining onions and garlic in it and saute till the onion edges turn brown here and there. Now add the cauliflower and potatoes, stir once

thoroughly, cover with a lid, and cook over moderate heat for 3 minutes. Add all the spice powders and salt at this time and saute for a

minute. Add 2-3 cupfuls of water to just cover the vegetables, close with a lid, and cook over moderate heat till the vegetables are cooked

and tender. Now add the tamarind extract and cook for another 3 minutes. Add the coconut and khus-khus paste diluted in a cupful of

water. Adjust the thickness of the sauce accordingly while adding water at this time. Simmer and cook for 2 mintues or until the raw

smell of the coconut goes away. Add the tomatoes, simmer for another 10 minutes, and remove from heat. Stir in the coriander leaves. Heat a

small frying pan oand pour in one tablespoon oil. When the oil becomes very hot, put in the cloves, cinnamon, and then the

remaining onions. When the onions turn brown here and there pour a spoonful of sauce over it and return to the sauce immediately. Stir

once thoroughly and cover with a lid. Serve hot with rice or chappaties. Enjoy!

PS Chef note: You may make this curried sauce with the potatoes and any other available vegetables viz., cabbage, peas, brinjals, knol-knol,

radish, etc., instead of cauliflower.

Dahi baingan Here is one more baingan dish which we make at My Dhaba. It is so

easy to prepare at home and so delicious. Do try it out and let us know how it fared at your kitchen.

Bringing the ingredients together...

Dahi baingan recipeServes – 4

Preparation time – 20 minutes

Ingredients:Brinjal – 4, medium size, cut into ½-inch thick slices

Turmeric powder – ½ teaspoonSalt – ½ + ½ teaspoons

Oil – 2 teaspoons, for fryingOnions – 2, medium size, finely sliced

Cummin seed powder – 2 teaspoons (roasted and powdered)Yogurt – 1 cup, plain

Chilli powder – ¼ teaspoon

Coriander powder – ¼ teaspoonGaram masala powder – ¼ teaspoon

Method: Mix the turmeric powder and ½ teaspoon salt evenly on both sides of the brinjal slices. Marinate it for 15 minutes. Put oil in a frying

pan and fry the brinjal slices over the lowest flame until soft and brown on both sides. Keep these aside. Add the remaining salt, cumin seed

powder, and ½ cup of water to the yogurt making it thinner. Beat well and keep it aside. In a serving dish, arrange the fried brinjal slices and onions in an alternating layer and pour in the yoghurt mix evenly on

top of the dish. Garnish with the spice powders and serve chilled. Enjoy!

Fenugreek seeds curried sauce We had began the journey through Indian curries few days ago, and it was curry week, day #7 at My Dhaba today. There were quite a large

number of tempting requests for veg and non-veg curries. We now ponder about continuing this theme for one more week. Also, we think our ongoing journey through Indian curries would never stop. There are

so many Indian curries yet to be discussed. We will do this once in a while as usual.

We have cooked fenugreek seeds curried sauce just for you today. Here is My Dhaba's recipe for it.

Fenugreek seeds curried sauce

Serves - 4Preparation time - 20 minutes

Ingredients:Fenugreek seeds – 1 tablespoonRed chilli powder – 1 teaspoon

Coriander powder – 1/2 teaspoonBlack pepper powder – ½ teaspoonCummin seeds powder – ½ teaspoonSalt – ¾ teaspoon

Tamarind extract – lime-sized tight ballBengal-gram dal – 1 teaspoonBlack-gram dal – 1 teaspoon

Curry leaves – 2 sprigsButton onions – 10, medium size, whole, skin peeled off (alternatively

you may use onions – 2, cut into quarters)Oil – 1 tablespoon

Ghee – 1 tablespoonJaggery powder – 1 tablespoonMustard seeds – ½ teaspoon

Method: Fry the fenugreek seeds in a dry hot pan over slow heat to a light reddish brown color. Grind to a very coarse powder. Extract

tamarind juice completely with 3 cupfuls of water. To the tamarind juice, add salt, the spice powders, and fenugreek powder. Make the oil

and ghee very hot in a vessel. Add the mustard seeds to splutter, black-gram dal and bengal-gram dal together to brown lightly, the

curry leaves, and lastly the onions. When the onions turn limp, pour the seasoned tamarind juice over them. Let this boil till it thickens.

Now add the jaggery powder. Simmer further till the oil and ghee show on the surface and the sause has a honey-like consistency. Serve hot

and enjoy!

Mor kolumbu aka buttermilk curried sauce On curry week, day #6 today, we would like to bring your kind

attention to Nupur's post on "making curries - 101". It was a sheer coincidence that we both were thinking of Indian curries at the beginning of this week. We at My Dhaba had begun the journey

through Indian curries this week with a theme named "curry week" and Nupur started off with "curry worry - how to get the perfect curry!". In her own words, the idea of this post is to share various techniques to get an Indian curry with the perfect consistency - not too thin and not

too thick. Read more here.

My Dhaba's curry of the day is mor kolumbu or kuzhambu aka buttermilk curried sauce. The other Indian vernacular names for butter

milk are chaas (Hindi/Gujarati), doi (Bengali), moru (Malayalam), majjiga/e (Telugu/Kannada), mor or more (Tamil). Correct us if we are

wrong somewhere on this please.

This is one of the most simplest curry dishes that we cook at My Dhaba; so easy to prepare but the result is so unique. You would really

love it.

Moru curry aka buttermilk curried sauce recipeServes - 4

Preparation time - 20 minutes

Ingredients:Buttermilk – 3 cups, fresh; made out of 1-1/2 cups thick curd/yogurt

Rice – 1 teaspoonTuwar dal – 1 teaspoon

Green chillies – 2, medium size, medium hotGinger – 1/4-inch piece

Coconut – a quarter piece, fresh scrapingsOnion – 1, medium size, chopped

Curry leaves – 1+1 sprigsAsh gourd – 1 cup, peeled and cubed (you may also use bottle gourd,

gherkins, or cucumber)Salt – 3/4 teaspoon or adjusted to taste

Mustard seeds – ½ teaspoonCummin seeds – 1/2 teaspoon

Dried red chilli – 2, broken into halvesFenugreek powder – ¼ teaspoon

Oil – 1 teaspoonGhee – 1 teaspoon

Method: Soak the rice and tuwar dal in a cupful of water for 30 minutes. Keep aside one tablespoon of chopped onions and a sprig of curry leaves. Grind the soaked rice, tuwar dal, green chilles, ginger,

coconut, remaining onions and a sprig of curry leaves all together to a smooth paste and keep it aside. Churn the buttermilk till smooth; add

salt and keep it aside. Heat a vessel and pour in the oil+ghee mix. When it becomes very hot, add the mustard seeds to splutter, cummin

seeds, half-broken red chillies to turn crisp, fenugreek powder, remaining curry leaves, and remaining onions. Stir for a while or till the

onions turn limp. Pour the ground paste, turmeic powder, and white pumpkin along with a cupful of water onto this mixture, stir well, cover it, and cook for 5 minutes. Allow it to cool. Now add the seasoned curd, stir well, and let it bubble up to boil just once and remove immediately from heat. Serve hot or cool; in either ways it tastes delicious. Enjoy!

Ginger mushrooms

Ginger mushrooms recipe

Ingredients:Mushroom - 1/4 kg

Onions - 2, medium size, finely choppedTomatoes - 2, medium size, finely chopped

Ginger - 1-inch piece, boiled and then ground to a fine pasteGarlic - 3 beads, crushed

Black pepper powder - 1 teaspoonVinegar - 1 teaspoon

Turmeric powder - 1/2 teaspoonOil+ghee - 1+1 teaspoons

Salt - 1/2 teaspoon

Method: Mix the mushrooms with vinegar, turmeric powder, salt, and 1 cup of water and cook for 3 minutes or until only semi-cooked. Heat

oil in a frying pan and when very hot put in the garlic and onions. When onions turns brown here and there, add the tomatoes and saute till the oil separates. Add ginger and black pepper powder and saute

for a minute over the moderate heat. Add the cooked mushrooms along with its sauce and cook until the gravy thickens to the desired

consistency. Serve hot. Enjoy!

Green-gram dal curried sauce We eat one dal (pulses) dish almost every day. Here is an earthy dal preparation using green-gram dal and brinjals. You may also choose

any other vegetables that you may have handy, viz., cabbage, french beans, ridge gourd, snake gourd, potatoes, etc., with this recipe.

Green-gram dal curried sauce recipe

Ingredients:Green-gram dal – 2 cups

Vegetable – 2 cups, cut into small pieces (anyone of these – brinjal, cabbage, french beans, ridge gourd, snake gourd, potatoes, etc.); we

used brinjal at this timeOnions – 3, medium size, finely choppedGarlic – 3-4 beads, finely sliced/chopped

Green chillies – 3, medium size, medium hot, slit at the stalk’s end half way

Turmeric powder – 1/4 teaspoonCoconut – 2 tablespoon, fresh scrapings

Tamarind extract – 1 tablespoon (optional – you may omit tamarind if you prefer a bland taste, also you may wish to add finely tomatoes

instead)Oil – 1+1 teaspoonsGhee – 2 teaspoonsSalt – 1 teaspoon

Mustard seeds – ¼ seedsDried red chillies – 2, broken into halves

Curry leaves – a sprig, fresh

Method: Heat a fry pan and pour in 2 teaspoons of ghee. When the ghee is hot, add the green-gram dal and fry it in low heat to a light brown color. Remove the dal from heat and add it to 3 cupsful of

boiling water in a vessel along with the turmeric powder, one teaspoon oil, onion, garlic, and green chillies. Cover and cook over moderate

heat. When the dal is three-fourths boiled, add the vegetables and salt. When the vegebables are tender, add the tamarind extract. Cook for another 10-15 minutes or until the raw taste of tamarind disappears

and the sauce is of required thick consistency. Remove from heat and keep it aside. Heat a frying pan and pour in the remaining one

teaspoon of oil. When the oil is smoking hot, add in the following order, mustard seeds to splutter, dried red chillies, and the curry leaves.

When the curry leaves are fried crisp, pour a spoonful of sauce over it and return it all to the sauce. Remove from the fire and stir in the

coconut scrapings. Serve hot or cold as preferred.

Maseel aka creamed greens sauce Greens are our most favorite vegetables at our home. If we cook them

carefully with interest and not just dutifully, the greens will turn out sooo tasty and everyone at home will eat greens without any

reluctance. Greens are a vital source of essential nutrients, calcium, and vitamins; all of which are health protecting elements of food.

Greens have become our kids favorite too. There are so many different varieties of greens which are available at different times, for short

periods, throughout the year; spinach, amaranth, fenugreek greens, etc., are the most popular ones. You may want to see My Dhaba's other green recipes posted before - keerai (amaranth) poreel and

drumstick leaves fried with eggs. Here is our recipe for the traditional maseel aka creamed greens sauce.

Bringing the ingredients together...

Maseel aka creamed greens sauce recipe

Ingredients:Greens – 3 handfuls of washed and finely chopped greens (Greens of

your choice – spinach, amaranth, or fenugreek greens)

Onions – 2, medium size, finely choppedGreen chillies – 3, medium size, medium hot, slightly slit at the stem

endGarlic – 3 beads, finely sliced

Tomatoes – 2, medium size, finely choppedTamarind extract – 1 tablespoon

Salt – 1/2 teaspoon or adjusted to tasteGhee – ½ teaspoon

Oil – ½ teaspoonMustard seeds – ¼ teaspoonBlack-gram dal – ½ teaspoon

Dried red chillies – 2, medium size, medium hot, broken into halves

Method: Put the onions, garlic, green chillies, tamarind extract, and tomatoes all together in a thick-bottomed vessel. Put the greens over the other ingredients. Add salt. Cover and boil them over moderate

heat until tender. Remove from the heat and allow it to cool. The water clinging to the greens when washed will be enough to cook them tender; only if needed, spinkle few drops of water over the greens

while it is cooking. Mash the greens with a heavy hand (I prefer this way) or with a dal churner. You may also mash the greens in a blender till well mashed. Heat a frying pan and pour in the oil and ghee mixture into it. When very hot, put the mustard seeds to splutter, black-gram dal to brown lightly, and dried red chillies. When the red chilly turns crisp, pour a spoonful of sauce over it and return immediately to the sauce again. Churn lightly to blend into the sauce. Enjoy either hot or

cold with hot rice. You may omit the tamarind extract if you are making the maseel for chappaties or bread.

Mattar Paneer Masala We consume green peas a lot not just because it has got a

supercharged nutritional profile but for its delicious flavor, wonderful texture, and eye-catching color. When we were children we used to hate green peas, but still remember how much care my mom and

sister used to put in to make it more tastier than before :-) Thanks to mom and my sister - we now love this legume and it is a must have at

least twice a week in different forms.

Here is one of our favorite recipes using green peas and home-made paneer - the mattar paneer masala.

Bringing ingredients together...

Mattar Paneer Masala Recipe

Ingredients:Green peas – 1 cup

Sugar – a pinchPaneer – 1 cup, cubed

Oil – 1+1 teaspoonGhee – 1+1 teaspoon

Cinnamon – 1 inch stick, broken into halvesCloves – 3

Cardamom – 2Cummin seeds – 1-1/2 teaspoon, whole

Black peppecorns – 8-10, wholeOnions – 2, medium size, finely sliced

Red chilli powder – ½ teaspoon or to taste

Coriander powder – 1 teaspoonTurmeric powder – ½ teaspoon

Ginger – ½-inch piece, finely chopped and crushedGarlic – 3 cloves, finely chopped and crushed

Green chillies– 3, medicum size, medium hot, sliced into halvesTomatoes – 2, medium size, finely chopped

Yogurt/Curd – 1/2 cupGaram masala powder – 1 teaspoon

Cilantro leaves – chopped for garnishingLemon juice – 1 teaspoon

Salt – 1 teaspoon or adjusted to taste

Method: Boil the green peas with a cupful of water and a pinch of sugar. Cook till tender and keep aside. We love home-made paneer

and prepared it very closely as described by Jenn at Atabela, i.e., heat milk till reduced by 1/4th part, add the lemon juice or yogurt (we use

lemon juice and found it is more tastier that way), to seperate the curd and whey, tie the curd in a muslin cloth, after the curd is out of

moisture, flatten it and cut into paneer cubes. Thanks Jenn for the inspiration. Please see the picture above to see our results.

Heat a pan and pour in the first part of ghee and oil. When smoking hot, deep fry the paneer pieces in oil until light golden color, remove

from heat and keep aside. In the same oil when very hot, add cinnamon, cloves, cardamom, black pepper, cummin seeds, and finally

onions. Saute until the onions are golden brown here and there. Add the coriander powder, red chilli powder, and turmeric powder. Saute

for a minute taking care not to burn the dry masala powders. Remove from fire, allow it cool, and then grind the onion mixuture to a smooth and thick paste. Heat the remaining ghee and oil. Add ginger, garlic, and green chillies. Saute for 2 minutes. Add the ground onion paste

and saute for a minute. Add the tomatoes and saute until the oil separates from it. Add the yogurt, cooked peas, paneer pieces and

salt. Allow it to simmer for 10 minutes. Add the garam masala mixture a minute before removing mattar paneer masala from the heat.

Garnish with coriander leaves, lemon juice, and a dollop of salted butter on top. Serve hot with chappathis, pooris, bread, or plain white

rice. Enjoy mattar paneer masala.

Matar masala aka green peas masala

Matar masala aka green peas masala recipe

Serves - 4Preparation time - 20 minutes

Ingredients:Green peas - 2 cups

Onions - 2, medium size, finely choppedCummin seeds - 1/2 teaspoon

Ginger - 1/2 inch piece, finely chopped and slightly crushedGreen chillies - 2, medium size, medium hot, finely choppedTomatoes - 2, medium size, fully ripe ones, finely chopped

Turmeric powder - 1/4 teaspoonRed chilli powder - 1/2 teaspoon

Garam masala powder - 1/2 teaspoonSalt - 1/2 teaspoon or adjusted to taste

Oil+ghee - 1+1 teaspoons

Method: Heat a fry pan and pour in the oil/ghee mix. Add the cummin seeds to splutter and onions. Saute till the onions turn light brown here

and there. Add ginger and green chillies and saute for a minute. Add tomatoes and saute till the oil separates from it. Add a cupful of water and boil. Add the green peas, salt, turmeric powder, red chilli powder, and garam masala powder and stir it once well. Cook it covered on low heat stirring occasionally until green peas are cooked. Serve it hot with

poori or rotis.

Moluvu kolumbu aka Black pepper sauce We assume that it is going to be a curry week at My Dhaba. We have

already received few recipe requests on curries. Let us begin the curry journey with moluvu kolumbu aka the black pepper sauce.

Black pepper is commonly used in Indian cooking, and it is an established fact that it is a cure for a host of diseases. It is a cure for

cough due to congestion of phlegm, dandruff, chronic diarrhea, blisters on the body, gastric catarrh, rheumatism, nausea, anorexia, piles,

venerial diseases, etc. These peppers, which are like tiny berries, are black because they are dried with the skin on.

Now on the second major ingredient of this dish, the coriander seeds - there are many dishes that are made from all parts of India that goes with either the fresh leaves or the seeds of coriander (dhaniya). The

digestive action of the seed is particularly effective with carbohydrates. Coriander leaf is useful in distaste for food, dyspepsia, and billiousness.

It helps to improve semen.

Finally, moluvu kolumbu is best suitable for those days when we have a vague rheumatic aching in the limbs. Here is the recipe for moluvu

kolumbu. Enjoy!

Moluvu kolumbu recipe

Serves - 4Preparation time - 20 minutes

Ingredients:Black peppercorns – 1 tablespoon

Coriander seeds or powder – 2 tablespoonsRed chilli – 2, medium size, medium hot ones (or use 1 teaspoon

powder)Tumeric powder – ½ teaspoon

Coconut – a quarter, 2-3 inch piece, freshTamarind extract – 3 tablespoons

Salt – 1 teaspoon or adjusted to taste (1-1/2 teaspoons is just fine)Onions – 2, large, finely sliced

Tomato – 1, big, fully ripe, finely choppedGarlic – 4 beads, finely sliced and slightly crushed

Curry leaves – a sprigJaggery – 2-3 tablespoons, powdered

Oil + ghee – 2+2 teaspoons

Method: Grind the blackpeppercorns, coconut, coriander seeds, and red chillies to a smooth paste. Dilute this paste with 2 cupfuls of water, add turmeric powder, tamarind extract, and salt, and mix well. Heat a flat-bottomed vessel and pour in the oil and ghee mix. When very hot, add the onions, garlic, and curry leaves. Saute until the onions are limp and add tomotoes. Saute till the oil separates from the tomatoes. Add

the black pepper batter into it. Boil over moderate heat till the raw smell goes away. It takes approx 12-15 minutes. Add the jaggery

powder and subsimmer over low heat till oil and ghee shows up on the surface or until the sauce is thickish to a honey-like consistency. Serve it hot with plain boiled rice with a teaspoon of pure ghee added to each

individual serving. Suitable accompaniments along with moluvu kolumbu are hard boiled eggs, pappadams, or any other vegetable

subjis.

Rajma curry aka Kidney beans curry

Rajma curry aka Kidney beans curry recipeServes - 4

Preparation time - 25 minutes

Ingredients:

Kidney beans – ¼ kg, soaked overnightOnions – 2, medium size

Garlic – 3 beadsGinger – 1-inch piece

Oil – 1 teaspoonGhee – 1 teaspoon

Tomatoes – 2, medium size, finely chopped (optional)Salt – ½ teaspoon or adjusted to taste

Red chilli powder – 2 teaspoon (Kashmiri chilli powder preferred)Garam masala – 1/2 teaspoon

Coriander powder – ½ teaspoonCummin powder – ½ teaspoon

Coriander leaves – for garnishing

Method: Grind the onions, ginger, and garlic to a fine paste. Heat oil and ghee mix in a flat-bottomed vessel and fry the onion paste till

golden brown. Add the tomatoes and saute till the oil separates. Add the red chilli, garam masala, coriander, cummin powders, and salt. Fry for a minute. Add drained rajma beans and 4 cupfuls of water. Stir well

and bring it to a boil. Cover and simmer over low heat for approximately 25 minutes or till beans are tender and the curry

thickens. Garnish with chopped coriander leaves and serve hot with boiled rice. Enjoy!

If you are using a pressure cooker, bring it to full cooking pressure on hight heat and then subsimmer and cook over low heat for 20 minutes.

Remove from the heat and allow it to cool naturally.

Tuwar dal and tomato sambhar Here is My Dhaba's tuwar dal and tomato sambhar made for you

today. This sauce is very simple and easy to make at home. Here is tuwar dal and mixed vegetables sambhar recipe details which we had

cooked few days ago.

Tuwar dal and tomato sambhar recipeServes - 4

Preparation time - 20 minutes

Ingredients:Tuwar dal – 1 cup

Salt – 1-1/2 teaspoons

Red chilli powder – 1 teaspoonTurmeric powder – ¼ teaspoon

Onions – 2, medium size, finely slicedGarlic – 3 beads, finely sliced

Tomato – 3, medium size, finely slicedGreen chillies - 3, medium size, slit just a little at the stem end

Tamarind extract – 2 tablespoonsMustard seeds – 1 teaspoon

Dried red chillies - 2, medium size, broken into halvesCurry leaves – 2 sprigs

Oil – 1+1 teaspoonsGhee – 1 teaspoon

Method: Boil 6 cupfuls of water in a flat-bottomed vessel; put the dal, turmeric powder, red chilli powder, and 1 teaspoon of oil into it. Cover

the vessel with a lid and cook over moderate heat till the dal turns soft. You may also pressure-cook it by boiling the cooker to full pressure

and then subsimmer it for 5 minutes. Remove from heat, pour the top thin water into another vessel and mash the residual thick dal to a

creamy smooth consistency with a dal churner or you may mash it in a blender. Pour back the dal water into the mashed dal. Add the

tamarind extract and salt to the dal. Adjust the water by adding a little more water if needed and cook for 5 minutes. Heat a frying pan and

pour in the oil and ghee into it. When very hot, add the mustard seeds to splutter, dried red chillies, curry leaves, garlic, green chillies, and

the onions. Saute till the onions turn brown here and there and add the tomatoes. Saute the tomato till its juice does not ooze out and then

pour the mashed dal over it. Cover with a lid to simmer over moderate heat for 5 minutes, then over low heat for 10 minutes and remove from

the heat. It tastes so delicious when served on hot boiled rice with a teaspoon of pure ghee over it. Enjoy!

Rasam recipes

Rasam is a South Indian dish which follows the sambar course and is in turn followed by curd rice. It is eaten mixed with rice or drunk by itself

which makes for a very good appetizer. There are various ways of preparing rasam. Find below few My Dhaba's rasam recipes without

using a ready-made rasam powder. Enjoy!

Paruppu rasam recipe

Ingredients:Tuvar dal – ¼ cup

Masoor dal – ¼ cupWater – 2 cups

Salt – 1 teaspoon, to tasteTomatoes – 3, medium size, dice into small pieces

Tamarind extract – 1 teaspoonChilli powder – ½ teaspoon

Turmeric powder - ½ teaspoonGarlic – 3 cloves, crushed

Cummin seeds – 1 teaspoon, crushedBlack pepper powder – ½ teaspoon

Hing powder – ½ teaspoonMustard seeds – ½ teaspoon

Saunf – ½ teaspoonDry red chilli – 3

Methi seeds – ½ teaspoonOil – one teaspoon

Curry leaves – 8-10 leavesCoriander leaves – a bunch, for garnishing

Method: Cook the dal well in water. Add tomatoes, chilli powder, turmeric powder, and tamarind extract. Add garlic, cummin seeds, and black pepper powder. Simmer for 5 minutes. Add hing powder. Keep it

aside. Heat oil in a fry pan and pop the mustard seeds. Remove the

heat source and add methi seeds, saunf, dry red chilli, and curry leaves. Add this mixture to the rasam. Garnish with coriander leaves

and serve hot.

Onion chutney Here is the recipe of the onion chutney mentioned in the pesarattu

post.

Onion chutney recipe

Ingredients:Onions - 4, medium sized, chopped

Coconut - scrapings of a quarter of a large coconutDried red chillies - 8, small, medium hot

Roasted and puffed bengal gram dal - 1 tablespoonSalt - 1/2 teaspoon or adjusted to taste (we added 3/4 teaspoon)

Ghee - 2 teaspoonMustard seeds - 1/4 teaspoon

Curry leaves - a sprig

Method: Grind the coconut, salt, chillies, and fried bengal gram dal first. Add onions and grind again coarsely without adding water. Make the ghee very hot and add mustard seeds to splutter and curry leaves.

Remove from heat, pour the seasoning on top of the chutney, and mix well. This chutney is excellent for dosais and pesarattu. Enjoy!

Roasted onion chutney

It is breakfast time here. We prepared plain raw rice dosais with roasted onion chutney today. This one is a slight variant of the

previosly posted onion chutney. It would be nice if you would let me know which chutney would you choose.

Roasted onions

Roasted onion chutney recipe

Ingredients:Onions – 1, medium-sizeCoconut – scrapings of a quarter of a large coconutDried red chillies – 5Salt – ¾ teaspoonTamarind extract – 1 tablespoon or adjusted to tasteGhee – 2 teaspoons

Method: Roast the onions in very hot ashes or grilled. Remove the outer burnt skins. Make the ghee very hot and fry the dried red chillies in it till crisp. Combine the roasted onions, fried red chillies, salt, coconut scrapings, and tamarind and grind it to a rough paste. This chutney is excellent with dosais, idlis, vegetable pilav, etc. Enjoy!

Roasted onion chutney

It is breakfast time here. We prepared plain raw rice dosais with roasted onion chutney today. This one is a slight variant of the

previosly posted onion chutney. It would be nice if you would let me know which chutney would you choose.

Roasted onions

Roasted onion chutney recipe

Ingredients:Onions – 1, medium-sizeCoconut – scrapings of a quarter of a large coconutDried red chillies – 5Salt – ¾ teaspoonTamarind extract – 1 tablespoon or adjusted to tasteGhee – 2 teaspoons

Method: Roast the onions in very hot ashes or grilled. Remove the outer burnt skins. Make the ghee very hot and fry the dried red chillies in it till crisp. Combine the roasted onions, fried red chillies, salt, coconut scrapings, and tamarind and grind it to a rough paste. This chutney is excellent with dosais, idlis, vegetable pilav, etc. Enjoy!

Tuwar dal chutney Here is a very bland, quite unusual, and very nutritious tuwar dal

chutney which will fit in well with any hot curries, masala dosais, or spicy idlees.

Tuwar dal chutney recipe

Ingredients:Tuwar dal – 1 cup

Garlic – 5 beads, medium size, peeledSalt – ¼ teaspoon

Method: Fry the dal in a dry frying pan over low heat. When it is very lightly browned, remove from the heat and allow it to cool. Combine it with the garlic and salt and grind to a smooth ball of chutney. Serve it

raw without any seasoning.

Please see the picture of this chutney which we prepared today and used with rawa and vermicelli idlees.

Mint Chutney

Mint Chutney Recipe

Ingredients:Mint leaves – 1 cup, fresh

Coriander leaves – ½ cup, fresh or curry leaves – 10Tamarind extract – 1 teaspoon, without fibres or seeds

Coconut – 2 tablespoons, grated (optional)Green chillies – 4, medium hot

Cummin seeds – 1 teaspoonSalt – ½ teaspoon or to tasteBlack gram dal – 1 teaspoon

Oil – 1 teaspoon

Method: Wash the mint and coriander leaves thoroughly in water. Grind all the ingredients together with a little water to a smooth paste. Let the paste remain in the

blender while you make the oil very hot in a frypan. Fry the black gram dhal in hot oil till lightly browned. Pour

the oil with fried dhal into the paste and continue grinding till the dhal also is mashed Ginger chutney

recipe Ingredients:

Ginger – 3 teaspoon, choppedJaggery – ¼ cup

Mustard seeds – ½ teaspoonOil – 1 teaspoon

Bengal gram dal – 2 tablespoonBlack gram dal – 1 tablespoon

Red chillies – 5Asafoetida – a pinch

Salt – 1 teaspoon or as desired to tasteTamarind extract – 1 teaspoon

Method: Heat the oil and pop mustard seeds. Add Bengal gram dal, black gram dal, red chillies, asafoetida, and fry being careful not to

brown them. Remove from heat source and allow it to lukewarm. Grind the mixture into a powder. Add ginger, jaggery, tamarind extract, salt, and water. Grind again to a thick paste. Ginger chutney is ready, which

is an excellent side dish for pesarattu and upma and blended thoroughly.

Coriander chutney recipe Ingredients:

Coriander leaves – 2 cup, fresh, remove stemCoconut – 1 cup, fresh, grated

Green chillies – 3-4, medium sizeGinger – ½ inch piece

Garlic – 3 clovesOnion – 2 small, chopped

Cummin seeds – ½ teaspoonLemon juice – 1 teaspoon

Sugar – 1 teaspoonSalt – 1 teaspoon or as desired to taste

Method: Grind all the ingredients in a blender into a thick paste. Add a tablespoon of water or as needed. Serve it raw. Coriander chutney is

an excellent side dish as a dip for french fries or pakoras or as a spread for sandwiches, etc.

Argentina's Humita)

Got home with a bagful of sweetcorn freshly cropped from one of my friends farm. What

to do with these sweetcorns?

We have already eaten few as raw. We have plans to dry few sweetcorns and see if that is popping up like popcorns. Also, we want

to cook sweetcorn soup today. Do you have any original recipe for this? Oh yes, finally some would also be used for corn on the cob - boiled and steamed with a little salt or grilled whole basting a little ghee or

butter and kernels bitten off the cob with the teeth.

Edited to add the below:

Marcela was most kind in suggesting me this recipe. In her own words, not an original recipe, but a traditional one... Humita is a typical dish from the northwest region of Argentina.You have to grate the fresh

corn cobs and then squeeze them, with a little bit of boiling water or milk and a knife. You add this to a base sauce made with onion, red bell pepper and oil. And you cook slowly adding milk if necessary.4

cups of corn for 1 onion, circa.

Thank you very much Marcela for letting us know about Humita. To appetise our spicy Indian tastebuds and palate, we thought of adding up our favorite spices and a little chicken instead of milk into Humita

and here is the result - a hodgepodge sweetcorn soup. It was too delicious and we devoured it all in one go.

Bringing the ingredients together...

My Dhaba's hodgepodge sweetcorn soup recipe(Inspired by Argentina's traditional Humita)

Serves - 4Preparation time - 30 minutes

Ingredients:

Sweetcorn kernels - 2 cups, crushed or grated with a little bit of boiling water

Chicken - a quarter of whole chicken or just bones and/or skin or few chicken necks

Onion - 1, medium size, finely chopped Bay leaves - 1

Dried red chilli - 1, broken into halves Black peppercorn powder - 1 teaspoon

Cornstarch - 2 teaspoons, dissolved in a little water Hot water - 3 cups or add more if the soup thickens

Salt - 1/2 teaspoon

Method: Heat the oil in a flat bottomed vessel and saute the onions only until it is limp. Add the black pepper powder and bay leaves to it and saute for a while. Add all other ingredients, subsimmer, and cook

slowly until you get the desired thick consistency. Strain and serve hot. Enjoy!

Homemade tomato jam It is really a delightful exercise making jams, pickles, and sauces at home. When we got home a bumper purchase of big, red, fully ripe,

and firm tomatoes today, the inspiration struck and reminded us that pineapple and tomato jams were got over last week. We could not resist ourselves making our favorite tomato jam today. Here is the

result with recipe details.

Bringing the ingredients together...

Homemade tomato jam recipe

Ingredients:Tomato – ½ kg, fully ripe and firm

Sugar – 2 cupfuls or as desiredLime juice – 3 teaspoons

Orange rind – a small piece, cut into tiny shreds (optional)

Method: Dip the tomatoes and orange rinds completely in boiling water and allow the water to cool enough to handle. Remove the

tomatoes from water, peel off the skins, and mash it to a soft pulp along with orange rind. Mix well the lime juice, tomato pulp, and sugar in a flat-bottomed heavy vessel. Place the vessel over high heat and

stir constantly making the sugar dissolve before allowing it to come to the boil. Boil rapidly further till it reaches the setting point and remove from the heat immediately. Leave aside for 5 minutes to settle. Stir it thoroughly once before putting into clean dry jars or bottles. We can

store this jam in a cool, dark, dry, and airy part of our kitchen or

cupboard; need not refrigerate. We use this jam to have with dosais, chappaties, idlees, and/or bread. Enjoy!

Nimbu ka achaar aka Lime pickle It is almost an year now since we made any pickle at home, so we

decided today to make our lime pickle when we got home with some freshly produced limes from our nearby grocery. The lime pickle will

have a shelf life for more than a year if carefully prepared and stored. Lime pickle not only increases the appetite but aids in digestion.

Bringing the ingredients together...

Lime pickle recipe

Ingredients:Fresh limes - 12, wipe dry and cut each lime into 8 quarters, collect

and retain the juice which drips while cuttingSalt - 1 cup

Dried red chillies - 10, medium size, medium hotFenugreek seeds - 1 teaspoonMustard seeds - 1 teaspoon

Asafoetida - a small pea-sized lumpTurmeric powder - 1/2 teaspoon

Vinegar - 2 tablespoon

Method: Roast the red chillies over low heat till they feel hot to touch, allow it to cool, and gring it to powder. Roast the fenugreek seeds over low heat to a light reddish brown color taking care not to over-roast it.

Over-roasting fenugreek seeds would give the pickle a bitter taste. Roast the asafoetida lightly. Roast the mustard seeds till they feel hot to touch. Grind the fenugreek seeds, mustard seeds, and asafoetida to a fine powder. Mix together all the powders. Clean and dry the pickle

jar/bottle well. Crumple a small piece of asafoetida and sprinkle it over a hot fry pan. Turn the pickle jar upside down and collect all the fumes

of the asafoetida which will help to sterilize the jar so effectively so that the pickles will not spoil. Sprinkle the bottom of the jar with a thin

layer of the masala powder. Scatter a handful of cut limes in a layer over the masala powder. Do this alternatively till all the limes and powder are used up, letting the top most layer be of the masala

powder. Sprinkle the preserved lemon juice and vinegar over the top. Cover the jar with a tight-fitting lid and keep aside in a dry place for 3

days without touching it. On the fourth day, stir its contents thoroughly with the handle end of a wooden ladle and again cover with its lid. Stir

every alternate day for at least 20 to 30 days. To season the pickle faster, keep the bottle underneath the hot sun once in a while just

covered with only a thin muslin cloth. Have patience now... it is getting

seasoned. We will show you the final result in 3 weeks' time.

Garam masala powder recipe Ingredients:

Cummin seeds – 5 teaspoonFennel seeds – 3 teaspoon

Black peppercorns – 3 teaspoonCloves - 15

Cardomom pods – 6, deseededCinnamon sticks – 4 inch piece, made into smaller pieces

Oil – 1 teaspoon

Method: Fry spices in oil on low heat. Do not let them turn brown. When lukewarm, powder it in a blender at high speed to a fine powder.

Store in an air-tight container.Kappa (malabar style)

Kappa (malabar style) recipe

Ingredients:Tapioca (kappa) - 1 kg; cut into small pieces, boiled, and strained

Onions - 2, medium size, finely choppedTurmeric powder - 1/2 teaspoonCoconut - 1 cup; fresh, grated

Salt - 1 teaspoonOil - 1 tablespoon (preferably coconut oil)

Curry leaves - 2 sprigs

Method: Grind the coconut coarsely with turmeric powder and salt and mix with the boiled tapioca. Cook it covered for 2 minutes in low

heat, mash thoroughly, and keep it aside. Heat a flat-bottomed pan on a moderate heat. Pour in the oil. When very hot, add mustard seeds to

splutter, curry leaves, and then onions. Saute till onions are golden brown and mix it thoroughly with the cooked tapioca. Enjoy the kappa

hot or cold with traditional fish curries or onion-chilli chutneys.

Pesarattu aka green gram dal dosai Pesarattu is a mildly spicy pancake which is most common in the

southern states of India, especially in Andhra Pradesh. It looks like a dosai, but taste-wise it is totally a different one and quite nutritious

too. Traditionally, pesarattu is made with a strange combination of upma-onion stuffing. Along with the roasted cake, any of the favorite

coconut chutneys makes it a sumptuous breakfast or an excellent teatime snack or can be devoured at any hour of the day whether hungry or not. Here is how we prepare pesarattu – a plain version

roasted in original desi ghee. We have prepared coconut-onion chutney for today’s pesarattu, which proved to be an excellent combination. To those who have not yet tasted pesarattu, take our word and do try it

out. It is a heavenly Indian dish.

Bringing the ingredients together...

Pesarattu aka green gram dal dosai recipe

Ingredients:Green gram (moong) dal – ½ kg

Green chillies – 8, medium size, medium hotGinger – 1/2-inch piece

Fennel seeds – 1 tablespoonAsafoetida – a pinch, powdered (optional)Onions – 2, medium size, finely chopped

Salt – 1 teaspoon or adjusted to tasteGhee/oil – for roasting

Method: Wash and soak the green gram dal for at least 3 hours. Grind it with ginger, green chillies, salt, and half a cup of water into a coarse

batter which is of medium thick consistency. Add the asafoetida, onions, and fennel seeds to the batter. Heat a dosai pan and when it is

fully heated, pour a big ladleful of batter and spread it into a round shape in the same way you do with a dosai. Spread some ghee or oil

around it, roast it for a while, turn it over, and cook the other side also in the same way. Serve it hot.

Ragi dosai Bringing ingredients together...

Ragi dosai recipe

Ingredients:Ragi flour – 2 cupsCoconut – 1 cup, grated, freshOnions – 3, medium size, finely choppedGreen chillies – 6, medium size, finely choppedCoriander leaves – one bunch, finely choppedSalt – 1 teaspoonSugar – ½ teaspoonWarm water – 2 cups, to make the dosai batterGhee – 2 tablespoonOil – 2 tablespoon

Method: Mix coconut, onions, green chillies, coriander leaves, salt, sugar, and warm water. Add ragi flour and mix it with the ingredients well making the batter to a medium thick consistency similar to that of

dosai batter. Add some more water if needed. Keep aside for 15 minutes. Mix ghee and oil and melt to liquid consistency. Heat the tava over moderate heat. Pour a little oil and ghee mixture to the tava. When very hot, pour a big spoonful of the batter right in the middle of the hot oil and ghee mixture. Spread lightly to a thinner round, if you like it that way. Cover with a lid and cook for approximately 30 seconds. Remove the covering lid. If the dosai looks cooked, or it does not stick to the slic when touched, loosen first the edges all around with the sharp-edged flat dosai slice and turn over the dosai. Do not cover after turning over it. Pour some more ghee and oil around the edges of the dosai on both sides while it cooks. These dosais are very tasty, eaten just as they are or with a little pudina (mint) chutney.

One more closeup of this gorgeous ragi dosai. Isn't it tempting one?

Khara baath aka upma Most of the Northern part of India is experiencing one of the most

damp and chilly days where the weather changes are affecting everyone out there. Intense cold wave conditions continue in the entire northern part of India for a week now. We at My Dhaba wanted to post about some dish today which those affected friends would really enjoy accompanied by a cup of steaming hot special masala tea or coffee. We have chosen wheat suji and vermicelli khara baath aka upma for

our today's post.

Khara baath aka Upma is a well-known breakfast and tea-time preparation in South India. Upma is prepared in myriad number of

ways with quite a few attractive variations. You might have noticed the subtle flavor differences each time you have this dish at restaurants.

Please note that you may use or omit all or any one of the below-mentioned optional ingredients depending on its availability at your

home or as per your taste.

Here are the possible variations we have while cooking khara baath aka upma: (1) making a plain upma with wheat suji by not adding any of the mentioned optional ingredients, (2) adding tomatoes, (3) using vermicelli instead of wheat suji, (4) adding cinnamon and cloves (5)

and lastly by using vermicelli and wheat suji together in equal proportions or in any proportion that you like according to your taste.

Today, we have cooked the above-mentioned fifth variation that is khara baath aka upma by using vermicelli, wheat suji, and all other

opitonal ingredients together.

Bringing the ingredients together...

Khara baath aka upma recipeServes - 4

Preparation time - 20 minutes

Ingredients:Wheat suji - 1-1/2 cups

Vermicelli - 1 cup (optional)Salt - 1-1/2 teaspoons

Cashew nuts - 10Cinnamon - two 1-inch long sticks (optional)

Cloves - 4 (optional)Mustard seeds - 1/2 teaspoon

Black-gram dal - 1 teaspoonDried red chillies - 4, broken into halves

Curry leaves - 1 sprig, freshGreen chillies - 6, small size, medium hot, finely chopped or slit just

half way at the stem end if you prefer to make a bit lesser spicyOnions - 2, big size, finely chopped

Garlic - 3 beads, finely slicedTomatoes - 1, big size, fully ripe, finely chopped (optional)

Oil - 1+1 tablespoonsGhee - 1+1 tablespoons

Lime juice - 1 tablespoon (optional)

Method: Bring 5 cupsful of water to boil and keep aside covered so that it remains hot. Heat a roomy flat-bottomed vessel and pour in the half portion of oil and ghee mix. When this becomes just slightly hot,

fry the cashewnuts to a light brown color, remove it from the ghee, and keep aside. Then fry the vermicelli in the same oil over moderate heat

by lifting and tossing taking care not to burn the vermicelli; it burn easily. Remove the fried vermicelli to a plate and mix it with half

portion of the salt. Now add the remaining oil and ghee. When the oil and ghee becomes very hot, add in the following order: the cinnamon sticks and cloves together, mustard seeds to splutter, black-gram dal to brown, red chillies, curry leaves, onions, green chillies, and garlic

slices all together. Saute well turning over the contents thoroughly till the onions turn limp. Add the tomatoes and saute till the oil separates

from it. Now add the wheat suji mixed with the remaining salt and fry it over moderate heat turning over thoroughly till it becomes very hot to

touch. Add the fried salted vermicelli, stir thoroughly once and then pour the hot water to barely cover both wheat suji and vermicelli. Cover with a lid, cook first over moderate heat and then allow to

simmer over low heat till all the water is absorbed and both wheat suji and vermicelli is cooked. If it still remains of a loose consistency, remove the covering lid and allow the excess water to evaporate

quickly over low heat. Sprinkle 2 or 3 teaspoons of hot water around the sides and surface if water is absorbed before the suji and vermicelli

is cooked. Mix in the fried cashewnuts just before removing from the heat. You may also sprinkle a few drops of fresh lime juice over each individual serving for a refreshing flavor. Serve it steaming hot with any thick chutneys of your choice. Kids love to have this upma with

just a sprinkling of sugar. Enjoy folks, stay warm!

Shahi Khichri or Khichdi Khichri is an Indian dish made from rice, lentils, onion, tomato, and spices. Shahi means 'fit for a royal table'. Shahi khichri, named after Shahjehan - the ruler of the Mughal Empire in India from 1628 until

1658, is a popular dish known to be originally prepared with more than 100 ingredients. Here is how we make Shahi Khichri at My Dhaba.

Bringing the ingredients together...

Shahi Kichri (or Kichdi) recipeServes - 4; preparation time - 20 minutes

Ingredients:Basmati rice – 1 cup

Lenthil of your choice – 1 cup (toor dal, split moong dal, or masoor dal)Green peas – 1 cupOil – 2 tablespoon

Ghee – 1 tablespoon + 1 teaspoon to be added with riceCummin seeds – 1/2 teaspoon (whole)

Bay leaf – 3Cardamom pods – 3 (whole)

Cinnamon stick – 1 inch size, broken into 2 piecesDry red chillies – 2, broken into halves

Fennel seeds – ½ teaspoon (whole)Ginger – 1 inch size, finely chopped and crushed

Garlic – 3 pods, finely chopped and crushedGreen chillies – 3, medium size, medium hot, sliced into half, length-

wiseOnion – 1 large, finely chopped

Tomato – 1 large, finely choppedRed chilli powder – 1 teaspoon

Garam masala powder – 1 teaspoonBlack pepper powder – ½ teaspoon

Saffron – a pinch, added to the warm milkMilk – ½ cup

Salt – 1 teaspoon or adjusted to tasteSugar – 1 teaspoon

Mint leaves – very finely chopped for garnishingCoriander leaves – very finely chopped for garnishing

Water – 4 cups

Method: Wash rice and lentil together and keep aside in a colander to drain out all water. Heat a pressure cooker and pour in the oil and

ghee. When the ghee becomes smoking hot, add the cummin seeds and bay leaf and saute till light brown followed by cinnamon sticks,

cardomom pods, dry red chillies, onions, green chillies, ginger, garlic, and fennel seeds. Saute all till the onions turn limp and light brown here and there. Add in the tomatoes, red chilli powder, and black

pepper powder. Saute for 3-4 minutes over moderate heat taking care not to let the spices stick to the bottom of cooker. Add green peas and

saute for 3-4 minutes. Now add rice, salt, and sugar. Saute for 5 minutes stirring continually till the rice is light brown. Then add the water, milk, ghee, and garam masala, pressure-cook it, and stop the

heat source soon after the first whistle. Keep it under dum in the pressure cooker for 3 minutes and release the pressure. Garnish it with finely chopped mint and coriander leaves and serve it hot with any of your favorite side dish. Mint chutney, onion chutney, tomato chutney or cucumber chutney are digestive adjuncts which are good to have

with Shahi khichri. A little fresh lime juice, squeezed on to a serving of Shahi khichri is refereshing and has a digestive effect. Enjoy Shahi

Khichri!

J U L Y 1 5 , 2 0 0 5

Mooli vadai aka radish vadai We had written about the radish as a weekend herb few weeks ago. Here is the link for more details. We made vadai using white radish

today. Find below the pictures and recipe details.

Bringing the ingredients together ...

Mooli vadai aka radish vadai recipe

Ingredients:Radish – 2 cups, washed, scrubbed, and shredded

Salt – ¾ teaspoonPuffed bengal-gram dal – 1 cup, coarsely grounded

Onions – 2, finely choppedGreen chillies – 2, large size, finely chopped

Coriander leaves – a small bunchCloves – 2, ground to a smooth powder

Cinnamon – 1-inch stick, ground to a smooth powderOil - for deep-frying

Method: Rinse the radish shreds in warm water, and squeeze it out. Knead all the ingredients well to a dough firm enough to pat into

vadais. Sprinkle few drops of water only if needed to bind the mixture together. Form the dough into small round flat circles and deep fry in smoking hot oil to an attractive deep brown color. Serve hot with a

piping hot cup of masala tea. Enjoy!

M A M I D I K A Y A ( R A W M A N G O ) S E M I Y A U P M A

How about a savory breakfast with a tangy twist? Bursting with flavor and fragrant, our morning meal was delightful. With surplus raw mangoes at home, its been an overload of tangy goodness this past week. Mamidikaya (raw mango) Vermicelli Upma is quick and simple to prepare with few ingredients. For more spice increase the quantity of green chilies.

Mamidikaya Semiya Upma Recipe

Prep & Cooking Time: 30 mts

Serves 4-5 persons

Cuisine: South Indian

.

Ingredients:

1 1/2 cups vermicelli, roast in a tsp of ghee for 4-5 mts till golden brown

3-4 slit green chilies

1″ ginger finely chopped

3/4 cup grated raw mango (peeled)

10-12 cashew nuts, break into pieces

1/2 tbsp oil

1/2 tbsp ghee

salt

For seasoning:

1 tsp mustard seeds

1/2 tbsp split black gram

1/2″ cinnamon stick (optional)

12-15 curry leaves

1 Boil 4 cups of water and add the vermicelli along with 1/2 tsp salt and 1 tsp oil. Once the vermicelli is cooked (it should be just soft and not mushy), turn off heat, pour the vermicelli into a colander to drain completely and pour cold water over it and keep aside.2 Heat oil and ghee in a cooking vessel, add the mustard seeds and let them splutter. Add the black gram, cinnamon stick, cashew nuts and curry leaves and saute till the dal and nuts turn slightly red and a nice aroma emanates the kitchen.3 Add the green chilies and ginger and saute for few secs.4 Add the grated raw mango and saute on medium heat for 3-4 mts. Add salt to taste (remember you have already added salt to the boiling vermicelli, so add accordingly).5 Now, add the cooked semiya to the sauteed mango base and mix it lightly and see that no lumps form. Adjust salt.6 Serve hot with chutney or pickle of your choice.

Note:

For variation, garnish with grated coconut.

Prep time: 15 min Cook time: 20 min Yield: Ingredients: vermicelli raw mango

How about a savory breakfast with a tangy twist? Bursting with flavor and fragrant, our morning meal was delightful. With surplus raw mangoes at home, its been an overload of tangy goodness this past week. Mamidikaya (raw mango) Vermicelli Upma is quick and simple to prepare with few ingredients.

M I R I Y A L A C H A R U – A N D H R A P E P P E R F L A V O R E D R A S A M

Miriyala Charu

Rasam or Charu is an essential part of a traditional Andhra bhojanam (meal). Comforting, earthy, warm with health supporting properties, pepper flavored charu is seasoned with asafoetida and garnished with fresh coriander. Works as a perfect antidote for a runny nose.

Miriyala Charu – Pepper Rasam Recipe

Preparation: 15-20 mts

Serves 4-5 persons

Cuisine: South Indian

.

Ingredients:

2 tbsps cooked and mashed tur dal/red gram dal/kandi pappu (optional)

1 large tomato, chop into small pieces

1/4 tsp turmeric pwd

tamarind, small lemon size, extract juice in half a cup of water

1/2 tsp jaggery (optional)

4-5 curry leaves

salt to taste

3 cups water

Roast and grind to a coarse powder:

1 tsp tur dal

2 tsps pepper corn/miriyalu/kali mirch

1 1/2 tsps coriander seeds/dhaniyalu/dhania

pinch of methi/menthulu/fenugreek seeds

3/4 tsp cumin/jeera/jeelakara

For seasoning/poppu/tadka:

1/2 tsp mustard seeds

1/4 tsp asafoetida/hing/inguva

1 dry red chilli, de-seed and tear

few fresh curry leaves

1-2 tsps ghee or oil

1 Heat a deep vessel, add 3 cups of water, chopped tomatoes, tamarind extract, salt, turmeric pwd, few fresh curry leaves and pinch of jaggery and bring to a boil. Continue to boil for 3 mts.2 Add the ground charu podi and mashed dal and cook for another 5 mts.3 Heat oil in a pan, add mustard seeds and as they splutter, add red chili and curry leaves and stir fry for a few seconds. Add asafeotida and turn off heat.4 Add this to the charu and combine. Turn off heat and place lid. Garnish with coriander leaves and serve with white rice and appadams.

Prep time: 5 min Cook time: 15 min Yield: Ingredients: tamarind pepper corns

Rasam or Charu is an essential part of a traditional Andhra bhojanam (meal). Comforting, earthy, warm with health supporting properties, pepper flavored charu is seasoned with ghee and asafoetida, garnished with fresh coriander. Works as a perfect antidote for a runny nose.

Q U I C K B U T T E R C A P S I C U M R I C E

Quick Butter Capsicum Rice

Lately, I have been living off soups and cups of ginger tea as I’m nursing a runny nose and sore throat. Feel a lot better today.

Yesterday we had chicken roast with a quick butter capsicum rice for our mid day meal. The butter flavored rice had lot of crunch due to capsicum and cashew nuts and it hardly needed any other ingredient to enhance its taste. A quick one pot meal that is a total keeper!

Quick Butter Capsicum Rice

Prep & Cooking: 20 mts

Serves 3-4 persons

.

Ingredients:

3 cups of cooked long grained rice (each grain should be separate, add a tsp of melted ghee to the rice and mix)

1 tbsp butter

1/2 tbsp ghee

1 tsp green chili paste

15 fresh curry leaves

I large capsicum/ green bell pepper, finely chopped

salt to taste

pepper pwd to taste

For seasoning/tadka/poppu:

1/2 mustard seeds

1 tsp cumin seeds

1 1/2 tbsps roasted broken cashew nuts

1 tsp black gram dal/minappappu

1” cinnamon stick/dalchini chakka

2 tbsps grated coconut (optional)

1 Heat ghee and butter in a cooking vessel on medium heat.Add mustard seeds and cumin seeds and allow them to splutter. Add the black gram and cinnamon stick and saute till the dal turns light brown. Add curry leaves and green chili paste and saute for a few secs.2 Add the chopped capsicums and fry them for approx 7 minutes. Don’t over cook them, let the capsicums retain their crunchy texture. Add salt and black pepper pwd to taste and mix well.3 Reduce heat and add the cooked rice and broken roasted cashew nuts and mix. Cook for 2 mts.4 Add the grated coconut if using and mix with the rice. Turn off heat.5 Serve hot with any sabji/curry of your choice or with just pickle.

Note:

This rice can be prepared using vegetables like carrots, potatoes, gherkins, egg plants, bitter gourd etc.

Prep time: 5 min Cook time: 12 min Yield: Ingredients: rice capsicum butter

Yesterday we had chicken roast with a quick capsicum rice for our mid day meal. The butter flavored rice had lot of crunch due to capsicum and cashew nuts and it hardly needed any other ingredient to enhance its taste. One pot meal that is a total keeper!

B A C H A L I K U R A P A P P U ~ M A L A B A R S P I N A C H D A L

Bachali Kura Pappu

All of us at home are in a holiday mood. Our harvest festival, Sankranti is around the corner. House cleaning, shopping clothes for family and domestic help(s) and preparation of sweets/savories is in full swing. Its my favorite time of the year!

Bachala kura Pappu is a high protein, vegan, heart warming dish loaded with nutritious greens – Malabar spinach or Indian Spinach. They go by the name Bachali in Andhra, Basale in Kannada, Vaali Bhaji in Konkani, Mayalu in Marathi and Pui Shak in Bengali. These protein-rich, vibrant green, glossy leaves are thick with a spongy texture and when cut they ooze a slimy juice similar to okra. When cooked with dal, the sliminess is not evident though. We usually cook them with masoor or tur dal or with yam (kanda bachali) and as mustard powder based stew (ava pettina pulusu).

Bachala Kura, Malabar Spinach

Bachala Kura Pappu Recipe

Preparation: 20 mts

Serves 3-4 persons

Cuisine: Andhra

.

Ingredients:

1 small cup tur dal/red gram dal/kandi pappu

2 cups chopped and tightly packed bachali kura/malabar spinach

1 onion, chopped

big pinch turmeric pwd

2-3 green chilies, slit lengthwise

1/2 tsp chopped ginger

salt to taste

2 cups water

1 tbsp tamarind paste

For seasoning/poppu/tadka:

1/2 tsp mustard seeds

1 tsp cumin seeds

1 tsp urad dal/minappa pappu/split gram dal (optional)

3-4 garlic cloves, crushed

2 dry red chillis, de-seed and tear

10-12 fresh curry leaves

2-3 tsps oil

1 In a pressure cooker, place dal, bachala kura, onions, green chilies, ginger and turmeric pwd. Add 2 cups of water and pressure cook up to 2 whistles. If cooking over stove top, cook till the dal is almost cooked.2 Heat oil in a heavy bottomed vessel, add mustard seeds and as they jump around, add cumin seeds, urad dal, garlic, red chilies and curry leaves and stir fry for half a minute.3 Add this to the pressure cooked dal along with salt and combine. Add tamarind paste with 1/2 cup of water and cook on slow to medium flame for 7-10 mts without lid or till

you get the consistency of your choice.4 Serve with white rice and a stir fry dish.

Prep time: 10 min Cook time: 30 min Ingredients: malabar spinach tur dal

Bachala kura Pappu is a high protein, vegan, heart warming dish loaded with nutritious greens – Malabar spinach or Indian Spinach. These protein-rich, vibrant green, glossy leaves are thick with a spongy texture and when cut they ooze a slimy juice similar to okra. We usually cook them with masoor or tur dal or with yam (kanda bachali) and as mustard powder based stew (ava pettina pulusu).

T H O T A K U R A M A J I G A P U L U S U ~ A M A R A N T H L E A V E S B U T T E R M I L K S T E W

Thotakura Majiga Pulusu

Visited the Rythu Bazaar (Farmer’s Market) yesterday. It’s a delight visiting the market in the winter season and watch vendors selling vibrant farm fresh winter vegetables like carrots, beetroot, cauliflower, green peas, pumpkin, capsicum to name a few and fresh greens like methi. Picked up loads of fresh methi, amaranth and spinach leaves.

It’s a green(s)-intensive menu this week. Yesterday it was spinach soup and today I prepared an aromatic and flavorful stew featuring amaranth leaves, yogurt, coconut and green chilies. A classic healthy Andhra recipe that is sure to warm the body and soul.

Thotakura Majjiga Pulusu Recipe

Prep: 15 mts Cooking 20 mts

Serves 4-5 persons

Cuisine: Andhra

.

Ingredients:

3 1/2 cups chopped amaranth leaves/thotakura/chauli, packed

1 onion, sliced

1/4 tsp turmeric pwd

2 cups thick curd (slightly sour curd)

1 1/2 cups water

salt to taste

For paste:

4 tbsps grated fresh coconut

3 green chillis

1 tbsp fresh coriander leaves (optional)

For seasoning/poppu/tadka:

1/2 tsp mustard seeds

1/4 tsp methi seeds

1/2 tsp cumin seeds

1/4 tsp hing/asafoetida (optional)

10-12 fresh curry leaves

1-2 dry red chilli, de-seed and tear (optional)

1/2 tbsp oil

1 Add half a cup of water to thotakura (1/2 tsp salt) except the onions and cook till they are half-cooked. Keep aside.2 Make a paste of grated coconut, green chillis and coriander leaves without adding any water.3 Beat the curd well adding water to form a smooth sauce like consistency. Combine the ground paste with the beaten curd and keep aside.4 Heat oil in a pan, add mustard seeds and let them pop, add the cumin seeds, methi seeds and let them turn slightly brown. Add the curry leaves, red chilies and asafoetida, turmeric pwd and toss for a few seconds. Add the onions and saute for 4 mts before adding the half cooked thotakura (along with left over water if any) and combine well.

5 Add the curd-coconut mixture and on low heat, cook stirring continuously, otherwise it might curdle. Adjust the salt and cook till the leaves absorb the flavors and the gravy thickens. Do not boil. Turn off heat. Cover lid and let it sit for a few minutes before serving for the flavors to absorb.6 Serve with white rice.

Prep time: 15 min Cook time: 20 min Yield: Ingredients: amaranth leaves yogurt green chilies coconut

It’s a green(s)-intensive menu this week. Yesterday, it was spinach soup and today I prepared an aromatic and flavorful stew featuring amaranth leaves, yogurt, coconut and green chilies. A classic healthy Andhra recipe that is sure to warm the body and soul.

M I X E D V E G E T A B L E C U R R Y

Each time I cook mixed vegetable curry, I tend to tweak and experiment with spices. Today’s recipe is a result of one such experiment. Am quite satisfied with the end result and hence makes an appearance here. A versatile dish that makes a decent side with rice, rotis as well as dosas.

Mixed Vegetable Curry Recipe

Prep & Cooking: 45-50 mts

Serves 5 persons

Cuisine: Indian

.

Ingredients:

1 large carrot, peeled and cubed

1 large potato, peeled and cubed

10 french beans, chop into 1″ pieces

1/2 cup cauliflower, cut into small florets

1 large onion, finely chopped

1/2 tsp ginger garlic paste

2 tomatoes, blanch, peel and crush

1/4 tsp turmeric pwd

1/2 tsp amchur pwd

1 tsp kitchen king masala

salt to taste

Roast in 2 tsps of oil:

3 dry red chilies

1/2 tbsp coriander seeds

1″ cinnamon stick

1/2 tbsp grated coconut

For seasoning/poppu/tadka:

1/2 tsp cumin seeds

1 tbsp oil

1 Heat oil in a heavy bottomed vessel, add cumin seeds and allow to splutter. Add chopped onions and saute till pink. Add ginger garlic paste and saute for 3 mts.2 Add the carrot, potato, beans and cauliflower and saute on medium flame for 4-5 mts on medium high. Add salt and turmeric pwd and combine. Reduce flame, place lid and cook till the vegetables are half cooked. Add crushed tomatoes and cook further for another 4-5 mts.3 Add 2 cups of water to the vegetables and bring to a boil. Cook with lid for 7-8 mts. Remove lid, add the ground paste and mix well. Add amchur pwd and kitchen king masala pwd and mix. Cook on low-medium flame for 15-20 mts, till the texture is thick and not watery.4 Turn off heat and garnish with fresh coriander leaves. Serve with hot rice, chapatis or dosas.

Prep time: 10 min Cook time: 40 min Yield: Ingredients: carrot beans potato cauliflower tomato onion

Each time I cook mixed vegetable curry, I tend to tweak and experiment with spices. Today’s recipe is a result of one such experiment. Am quite satisfied with the end result and hence makes an appearance here. A versatile dish that makes a decent side with rice, rotis as well as dosas.

G U T T I K A K A R A K A Y A ~ S T U F F E D B I T T E R G O U R D S

Gutti Kakarakaya – Stuffed Bitter gourds

We visited a friends farm recently and came back loaded with farm fresh vegetables. I plucked a few tender bitter gourds off the vine keeping in mind a favorite recipe that calls for slender gourds. The recipe in question is an Andhra classic – Gutti Kakarakaya. Its a simple dish and my favorite go-to recipe for special occasions. The roasting process intensifies the flavor of the stuffing while charring and softening the bitter gourds. The unmistakable bitterness of kakarakaya is balanced with the spiced, tangy-sweet stuffing comprising of onions, garlic, jaggery, tamarind and red chilies.

Gutti Kakarakaya Recipe

Prep & Cooking: 1 hr

Serves: 3-4

Cuisine: Andhra

.

Ingredients:

6-7 tender bitter gourds, make a slit length wise and remove the seeds

small lemon sized tamarind, extract pulp

For stuffing:

1 large onion, sliced

4-5 garlic cloves

1″ cinnamon stick

1 tsp red chilli pwd

1/4 tsp cumin pwd

pinch of roasted methi pwd

1 1/2 tsp coriander pwd

1 tbsp grated jaggery or sugar (adjust)

salt to taste

For poppu/tadka/seasoning:

1 1/4 tbsps oil

1/4 tsp methi seeds

a sprig of curry leaves

1 In a vessel, add 1/4 cup buttermilk, pinch of salt and 1/2 tsp turmeric pwd and combine. Place the partially slit whole bitter gourd in this mixture for 10-15 mts. Remove any trace of liquid off the bitter gourds. Keep aside. [Note: This process helps in removing bitterness of bitter gourd. You can skip the soaking in buttermilk process if you want.]2 Prepare the stuffing by heating a tsp oil in a cooking vessel, add garlic and cinnamon stick and saute for a few seconds. Add the sliced onions and saute till rawness disappears. Approx 4 mts. Keep aside to cool.3 Once cool, make a coarse paste. Remove the paste into bowl, add salt to taste, red chilli pwd, jaggery, coriander pwd, cumin pwd and methi pwd. Combine well and stuff the bitter gourds with this paste.4 Add the remaining oil in a vessel, add curry leaves and toss them for a few seconds. Add the methi seeds and let them turn brown. Place the stuffed bitter gourds in the oil along with any left over stuffing and cook on medium high flame for 2 mts. Now, cover with lid and let them cook on medium low flame for 15 mts. Keep checking in between and stir fry to ensure they don’t burn or stick to the pan.5 Add the tamarind extract along 1/4 cup of water. Reduce flame and place lid and cook over low flame for another 10-12 mts. The water content should reduce. Remove lid and cook over low flame and let the bitter gourds roast well and it appears like a dry saute (mudda kura). It should take about 8-10 mts for them to be well roasted. Turn off heat.6 Serve with rice.

Prep time: 15 min Cook time: 45 min Yield: Ingredients: bitter gourd onion tamarind

Gutti Kakarakaya aka Stuffed Bitter gourd (Karela) is a simple dish and my favorite go-to recipe for special occasions. The roasting process intensifies the flavor of the stuffing while charring and softening the bitter gourds. The unmistakable bitterness of kakarakaya is balanced with the spiced, tangy-sweet stuffing comprising of onions, garlic, jaggery, tamarind and red chilies.

P A P P U T O M A T O – A N D H R A T O M A T O D A L

Tomato Pappu mixed with a dollop of ghee and rice with Mango Avakai is a dearly loved combination and an integral part of everyday Andhra vegetarian food culture. Simple, earthy, soulful food! Tur dal aka Kandi Pappu with tomato is a winning combination and the addition of fresh coriander adds a perfect touch.

Tomato Pappu Recipe

Prep & Cooking: 30 mts

Serves 4-5 persons

Cuisine: Andhra

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Ingredients:

1 cup tur dal (kandi pappu) pressure cook until soft and mash lightly

1 onion finely chopped

2 large tomatoes, finely chopped

3-4 green chillis slit length wise

1″ ginger, finely chopped

1/4 tsp turmeric pwd

For tempering/poppu/tadka:

1 tbsp oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

3-4 dried red chillis (tear into pieces)

5-6 garlic flakes crushed OR 1/4 tsp asafoetida/hing/inguva

10-12 curry leaves

1 Heat oil in a heavy bottomed vessel, add mustard seeds, let them pop, add the cumin seeds, garlic, red chillis, and curry leaves and saute for few secs. Add the chopped onions, green chilies and ginger and sauté till onions turn slightly pink.2 Add the chopped tomatoes and stir fry for 4-5 mts. Add the turmeric pwd and salt and combine.3 Add the cooked and mashed dal to the onion-tomato mixture. Add 1 cup water and cook for another 10 mts on low-medium heat. Garnish with coriander leaves.4 Serve with white rice or hot rotis.

Note:

Alternately, you can separately pressure cook onions, ginger and green chillis with tur dal and follow rest of the procedure.

Prep time: 10 min Cook time: 20 min Yield: Ingredients: tur dal tomato

Tomato Pappu mixed with a dollop of ghee and rice with Mango Avakai is a dearly loved combination and an integral part of everyday Andhra food culture. Simple, earthy, soulful food! Tur dal aka Kandi Pappu with tomato is a winning combination and the addition of fresh coriander brings a perfect touch.

T H O T A K U R A A V A P U L U S U ~ M U S T A R D F L A V O R E D A M A R A N T H L E A V E S S T E W

The flavor combination of today’s recipe is intriguing and enticing. Simple everyday traditional Andhra pulusu (tangy stew) prepared with amaranth greens, tamarind pulp and spices. The addition of a magical ingredient aka mustard powder elevates the flavor profile by leaps and bounds. A must-try for all you Amaranth fans out there.

Thotakura Ava Pulusu Recipe

Prep & Cooking: 30 mts

Serves 4-5 persons

Cuisine: Andhra

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Ingredients:

2 1/2 cups finely chopped thotakura leaves and stalks (tightly packed)

1 big onion finely chopped

4 green chillis slit length wise

1/4 tsp turmeric pwd

small lemon sized tamarind (soak in a cup of warm water and extract)

1-2 tsps jaggery or sugar

1 tsp rice flour

3/4 tsp mustard seeds + 1 red chili, ground to a coarse pwd

salt to taste

For tempering/poppu/tadka:

1 tbsp oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1/4 tsp methi seeds

1 tsp split black gram dal (optional)

1-2 dry red chillis (tear into pieces)

5 garlic flakes crushed or large pinch asafoetida

10-12 curry leaves

1 Heat oil in a heavy bottomed vessel, add mustard seeds, let them pop, add the cumin seeds, methi seeds and let them turn slightly red. Add split gram dal and let it turn red. Add garlic, red chillis, curry leaves, chopped onions and green chillis and sauté till onions turn slightly pink (approx 3-4 mts).2 Add the thotakura leaves and stir fry for 4 mts. Add the turmeric pwd and salt and mix. Cover with lid and cook till the greens cook (approx 7-8 mts).3 Add the tamarind extract and jaggery and mix well. Add 1 1/2 cups of water and cook for another 9-10 mts or till the rawness of tamarind disappears. Sprinkle the rice flour and mix and you will find that the gravy thickens. Cook for a minute, add mustard pwd and mix. Turn off heat.4 Serve with white rice.

Blanching of amaranth leaves Boil 2 cups water in a deep vessel. Add salt, pinch of turmeric pwd and chopped amaranth leaves and cook over medium flame for 5 mts. Strain and use left over water to prepare chapati dough and use the blanched leaves and stalks as called for in the recipe. For the above recipe the leaves were not blanched. If using blanched thotakura, reduce the cooking time before adding water.

Prep time: 10 min Cook time: 30 min Ingredients: amaranth leaves mustard powder tamarind

The flavor combination of today’s recipe is intriguing and enticing. Simple everyday Andhra pulusu (tangy stew) prepared with amaranth greens, tamarind pulp and spices. The addition of a magical ingredient aka mustard powder elevates the flavor profile by leaps and bounds.

D O N D A K A Y A P A P P U L A P O D I ~ I V Y G O U R D W I T H S P I C E D C H I C K P E A P O W D E R

Pappula podi is a versatile spiced powder that enhances the flavor profile of vegetarian dishes lending them a unique taste. Most vegetables on the likes of okra, eggplant, ivy gourd and bitter gourd taste remarkably good when seasoned with Pappula podi. Constituents of this magic potion aka Putnala podi are roasted chick peas, dry coconut and red chili powder.

Dondakaya Pappula Podi Vepudu Recipe

Prep: 45-50 mts

Serves: 4 persons

Cuisine: Andhra

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Ingredients:

250 gms /1/4 kg Dondakayalu/Tendli/Ivy Gourd/Gherkins

1/2 tsp cumin seeds

10-12 curry leaves

1 large onion, finely sliced

1/2 tsp red chilli pwd

pinch of coriander pwd

salt to taste

1 1/2 – 2 tbsps oil

Grind to a fine powder (Pappula Podi)

1 tbsp dry coconut, grated

1-2 garlic cloves (optional)

2 dry red chilies, dry roast for a mt

pinch of cumin seeds, dry roast for a mt

1 1/2 tbsps roasted chickpeas/dalia/putnala pappu

pinch of salt

1 Wash dondakayalu and nip the tip and tail ends. Slice them into thin pieces and keep aside.2 Heat a heavy bottomed cooking vessel, add oil, once hot, reduce to medium flame. Add cumin seeds and curry leaves and fry for a few seconds till the aroma emanates the kitchen.3 Add the dondakaya pieces and saute on medium heat for 3 mts. Add the sliced onions, reduce to low flame, place lid, let it cook, approx 15 minutes. Keep checking in between, sauteing them so that they don’t burn. The sauteed tindora will lose moisture and begin to have a wrinkled appearance. Remove lid at this stage and saute on low for 7-8 mts.4 Add salt and turmeric pwd and mix well. Saute on medium heat for 5-6 minutes, keep sauteing so that it doesn’t burn. Add red chilli pwd and coriander pwd and mix. Cook on low-medium flame for another 12-15 mts, without lid. Add pappula podi and mix well. Turn off heat.5 Serve hot with steamed rice.

Prep time: 15 min Cook time: 40 min Ingredients: ivy gourd onion roasted chickpeas

Pappula podi is a versatile spiced powder that enhances the flavor profile of vegetarian dishes lending them a unique taste. Most vegetables on the likes of okra, eggplant, ivy gourd and bitter gourd taste remarkably good when seasoned with Pappula podi.

T E E P I K A K A R A K A Y A P A C H A D I ~ S W E E T B I T T E R G O U R D P I C K L E

Teepi Kakarakaya Pachadi

Am back after much needed rest. Thank you dear readers for sending kind, heart warming wishes my way.

A much cherished and relished vegetable in our home is bitter gourd. A favorite of mine is today’s bitter gourd pickle with a sweet flavor that happens to be one of Amma’s specialty dishes. What makes it palate pleasing is the addition of jaggery and tamarind combined with a tempering of curry leaves and dals that add for a bit of crunch. Sweet, sour and tangy flavors that are enticing and addictive. Bitter gourd never tasted better.

Farm fresh bitter gourds ~ Peeled, de-seeded and sliced bitter gourd

The bitter gourds you see in the picture above are freshly plucked off the vine. Ensure that you use tender fresh bitter gourd. Discard the hard seeds. Taste and adjust salt and chili powder till it strikes the right balance with the tang and sweet flavors. Keeps well when refrigerated for a few weeks.

Teepi Kakarakaya Pachadi Recipe

Recipe Source & Prep: Amma

Prep & Cooking: 45 mts

Cuisine: Andhra

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Ingredients:

1 kg bitter gourds/kakarakayalu/karela, wash, dry, lightly peel and slice

100 gms tamarind

100 gms jaggery or sugar

2 tbsps red chilli pwd (adjust)

1/2 tsp dry roasted methi pwd

1 tsp mustard pwd

1 tbsp coriander pwd

1 1/4 tbsps salt (adjust)

For tempering/tadka/poppu:

12-15 peeled and crushed garlic cloves

15-20 fresh curry leaves

1 tsp mustard seeds

1/4 tsp methi seeds/fenugreek seeds/menthulu

1/2 tbsp split gram dal (optional)

1 tbsp chana dal (optional)

3-4 dry red chilies, tear and de-seed

7-8 tbsps oil

1 Cut the bitter gourd length wise and slice as shown in the picture above. Deep fry the sliced bitter gourd to a light brown shade. Drain and keep aside.2 In a stainless steel vessel, add the tamarind and enough water till the tamarind is immersed. Bring it to a boil and turn off heat and cool.3 Once cool, pour this into the blender jar along with salt, chili pwd and jaggery syrup or sugar. Grind a smooth paste, remove and keep aside. (this will be of a pouring consistency)4 Heat oil in a heavy bottomed vessel, once hot, reduce flame to medium. Add mustard seeds and as they splutter, add split gram dal, channa dal and methi seeds and allow them to turn red. Add curry leaves and crushed garlic and saute for a half a mt on low flame.5 Immediately add the ground tamarind-jaggery paste and combine. Add coriander pwd, mustard pwd and methi pwd and combine. Let it cook for a mt on low-medium flame.6 Add the deep fried bitter gourd pieces and combine. Cook on low flame for 4-5 mts. Turn off heat.7 Cool and store in an airtight bottle. Refrigerate.

Note:

If using jaggery, add few tbsps of water and allow it dissolve over low flame. Strain it for any particles and follow rest of the recipe.

Sweet Bitter gourd pickle ~ Meetha Karela Achar

Prep time: 30 min Cook time: 15 min Ingredients: bittergourd tamarind jaggery

A much cherished and relished vegetable in our home is bitter gourd. A favorite of mine is today’s bitter gourd pickle with a sweet flavor that happens to be one of Amma’s specialty dishes. What makes it palate pleasing is the addition of jaggery and tamarind combined with a tempering of curry leaves and dals that add for a bit of crunch. Sweet, sour and tangy flavors that are enticing and addictive.

V A N K A Y A G A S A G A S A L A K U R A – E G G P L A N T P O P P Y S E E D S C U R R Y

Vankaya Gasagasala Kura

An exotic Andhra-style rich celebration dish with smooth, warm and rich flavors. No onions or tomatoes go into its making, the main player being poppy seeds which lend the dish its body and a subtle sweet flavor. As you bite into the eggplant, you can savor layers of roasted sweet, tangy and savory flavors. A memorable vegetarian delight that will completely floor you.

Vankaya Gasagasala Kura Recipe

Prep & Cooking: 45-50 mts

Serves: 4-5

Cuisine: Andhra

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Ingredients:

1/4 kg purple brinjals, wash and slice

1 1/2 tbsps oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1 tsp ginger garlic paste

1 tsp red chilli pwd

1 tsp coriander pwd

pinch of roasted methi/fenugreek/menthi pwd

pinch of roasted cumin pwd

3 tbsps khus khus/gasagasalu/poppy seeds, roasted and ground to a paste

1 1/2 tbsps jaggery or sugar (adjust)

very small lemon sized tamarind, extract pulp

salt to taste

1 Add a tbsp of oil in a cooking vessel, add the eggplant slices and roast them till brown on both sides. Remove and keep aside.2 In the same vessel, add the remaining oil. Once hot, add mustard seeds and as they dance around, add the cumin seeds and allow to splutter. Add ginger garlic paste and saute for 2-3 mts.3 Add salt to taste, red chilli pwd, turmeric pwd, coriander pwd, cumin pwd, roasted methi pwd and combine well. Add 1 3/4 cups of water and cook for 3-4 mts, till it comes to a boil. Add the roasted khus khus paste, tamarind extract and jaggery and cook on medium high flame for 3 mts.4 Cover with lid and cook on medium low flame for 5 mts. Keep checking in between and stir fry to ensure it does not stick to the pan. Add the roasted brinjal slices and cook on low to medium flame for 15 mts or till the gravy turns thick. Turn off heat.5 Serve with rice or roti.

Eggplant Poppy Seeds Curry

Prep time: 10 min Cook time: 40 min Yield: Ingredients: eggplant poppy seeds jaggery

An exotic Andhra-style rich celebration dish with smooth, warm and rich flavors. No onions or tomatoes go into its making, the main player being poppy seeds which lend the dish its body and a subtle sweet flavor. As you bite into the eggplant, you can savor layers of roasted sweet, tangy and savory flavors.

C A B B A G E P A K O D I

Cabbage Pakodi

Have you relished cabbage in the form a crispy pakoda? If you haven’t and are fond of cabbage then you should try today’s recipe. To many, cabbage may not be the prettiest or tastiest of vegetables but it more than makes up in flavor in the garb of a besan coated, golden crisp pakodi. Cabbage needs to be sliced into thin strips along with onions before combining in chick pea flour, rice flour, ginger garlic paste, curry leaves and green chillis and deep fried to a golden brown color. Serve warm with a hot cup of tea on a rainy day and you have a snack to provide comfort to your body and soul.

Cabbage Pakodi Recipe

Prep & Cooking Time: 30 mts

Cuisine: Andhra

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Ingredients:

1 1/2 cups besan/gram dal flour/chick pea flour

1/2 cup rice flour

2-3 green chillis, finely chopped

1/4 tsp red chilli pwd

1/2 tsp ginger garlic paste

1 large onion, sliced

2 cups finely sliced cabbage

1 tbsp hot oil

few sprigs curry leaves

salt to taste

oil for deep frying

1 Combine both the flours with salt, ginger garlic paste, red chilli pwd, green chillis, curry leaves, sliced onions and cabbage. Add oil and mix well with fingers.2 Add few tablespoons of water and mix well that it forms a slightly hard batter. Don’t add too much water. The batter should just coat the cabbage strips and onion slices.3 Heat enough oil in a deep frying vessel. Once the oil turns hot, reduce flame to medium. Use your fingers to drop the batter in the oil to form small fritters. Deep fry till they turn golden brown. Use a ladle to keep turning the fritters so that it cooks on all sides.4 Once they turn golden brown, remove them on to absorbent paper. Store in air tight containers and serve as evening snacks over a hot cup of masala chai (spiced tea).

Prep time: 10 min Cook time: 20 min Ingredients: cabbage chick pea flour

Have you tried cabbage in the form a crispy pakoda? If you haven’t and are fond of cabbage then you should try today’s recipe. To many, cabbage may not be the prettiest or tastiest of vegetables but it more than makes up in flavor in the garb of a besan coated, golden crisp pakodi.

P E R U G U T H O T A K U R A ~ A M A R A N T H L E A V E S I N Y O G U R T S A U C E

Perugu Thotakura

If you are fond of greens, especially Amaranth leaves aka Chauli, then I’d like to draw your attention to today’s quick and simple dish that not only adds color, flavor and aroma to your meal but loads of nutrition too. Sauteed greens are combined in a spiced yogurt sauce and garnished with coriander leaves.

You can prepare this recipe with spinach leaves too. Makes for a good side with rice and rotis.

Perugu Thotakura Recipe

Prep & Cooking: 25 mts

Serves 4-5 persons

Cuisine: Andhra

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Ingredients:

3 cups chopped thotakura leaves and stalks, blanched for 5 mts, strained

Combine and keep aside:

1 cup thick yogurt combined with a cup of water

1 tsp green chilli-ginger paste

2 tbsp fresh coconut paste

1/4 tsp turmeric pwd

1 tbsp rice flour or besan/chickpea flour

salt to taste

For tempering/poppu/tadka:

1 tbsp oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1 tsp split black gram dal

1-2 dried red chillis (tear into pieces)

1/4 tsp large pinch asafoetida

10-12 curry leaves

1 Heat oil in a heavy bottomed vessel, add mustard seeds, let them pop, add the cumin seeds and split gram dal and let them slightly red. Add hing, red chillis and curry leaves, and saute for a few secs.2 Add the thotakura and stir fry for 3 mts.3 Add the yogurt mix and combine well. Keep stirring over medium flame till it comes to a boil. Reduce flame and cook for another 3 mts till the gravy thickens.4 Garnish with coriander leaves and serve with white rice.

Blanching of amaranth leaves - Boil 2 cups water in a deep vessel. Add salt, pinch of turmeric pwd and chopped amaranth leaves and cook over medium flame for 5 mts. Strain and use left over water to prepare chapati dough and use the blanched leaves and stalks as called for in the recipe.

Prep time: 10 min Cook time: 15 min Yield: Ingredients: thotakura yogurt amaranth leaves

If you are fond of greens, especially Amaranth leaves aka Chauli, then I’d like to draw your attention to today’s quick and simple dish that not only adds color, flavor and aroma to your meal but loads of nutrition too. Sauteed greens are combined in a spiced yogurt sauce and garnished with coriander leaves.

S I D E G R A V Y F O R B I R Y A N I

Recreating restaurant style food at home is fun but can be frustrating when the same flavor cannot be replicated at home. In most restaurants, while ordering biryani, they serve a gravy to go with it. The gravy that accompanies the biryani differs from restaurant to restaurant. Often at home we try to recreate this subtly spiced gravy at home but with little success. Today’s recipe came close to the restaurant flavor, a vegetarian version with absolutely no meat in it and goes well with vegetable biryani and pulao as well.

Side Gravy for Biryani Recipe

Prep: 10 mts Cooking: 30 mts

Serves 4-5 persons

Cuisine: South Indian

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Ingredients:

3-4 cloves

1 elachi

1″ cinnamon

2 onions, finely chopped or sliced

1 1/2 tsps ginger-green chilli-garlic paste

3-4 small tomatoes, quartered or make a + sign on each, leaving them whole

1 tsp red chilli pwd

1/4 tsp turmeric pwd

1/2 tsp coriander pwd

pinch of cumin pwd

large pinch garam masala pwd

salt to taste

few curry leaves

2-3 tbsps thick coconut milk

1 1/2 tbsps oil

chopped coriander leaves for garnish

Dry roast for 2 mts and grind to a paste:

1 tsp khus khus

3 tbsps grated fresh coconut

2-3 cashew nuts

1 Heat oil in a heavy bottomed vessel, add cloves, cinnamon and cardamom and saute for a few secs. Add onions and fry till transparent. Add ginger-green chilli-garlic paste and saute for 3 mts. Add curry leaves, red chilli pwd, turmeric pwd, coriander pwd, cumin pwd and combine. Add the quartered tomatoes and fry for 4-5 mts.2 Add the ground paste and cook for 5 mts, stirring so that it does not stick to the vessel.3 Add 2 cups of water and salt and bring to a boil. Cook with lid on simmer till the gravy thickens. Add thick coconut milk and combine. Turn off heat. Garnish with chopped coriander leaves. Turn off heat.4 Serve with pulao, biryani, coconut rice or rotis.

Prep time: 10 min Cook time: 30 min Yield: Ingredients: onion tomato

Recreating restaurant style food at home is fun but can be frustrating when the same flavor cannot be replicated at home. In most restaurants, while ordering biryani, they serve a gravy to go with it. The gravy that accompanies the biryani differs from restaurant to restaurant.

P E S A R A P U D I N A P U N U K U L U ~ M O O N G D A L M I N T F R I T T E R S

Pesara Pudina Punukulu

Another great monsoon treat that is savory and perfectly crisp with the minty flavor shining through every bite. Ginger and mint are the key players so if you venture to prepare them on a rain filled day, do use both. Your chai experience will be memorable. My guarantee.

Pesara Pudina Punukulu Recipe

Prep & Cooking: 20-30 mts, soaking: 5-6 hours

Makes approx 35 punukulu

Cuisine: Andhra

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Ingredients:

1 cup pesalu/green moong dal (soaked in water for 5-6 hrs)

1 onion, finely chopped

3-4 green chillis (adjust)

1″ ginger

1 tsp cumin seeds

12-15 mint leaves finely chopped

salt to taste

oil for deep frying

1 Grind the soaked and drained moong dal, green chillis, ginger and salt to a slightly coarse paste. There is no need to add water while grinding. Remove onto a dish and add the chopped onions, mint leaves, cumin seeds and mix well.2 Heat oil in a deep frying vessel. Once its piping hot, reduce flame to medium and drop a little mixture of the batter and fry the fritters to a golden brown color. Deep fry a batch of 8-10 punukulu depending on the size of the vessel.3 Serve hot over a cup of masala chai.

S P R I N G O N I O N P A K O D A

Spring Onion Pakoda

Spring onion Pakoda – A perfect monsoon snack! Its been pouring all day long and my palate has been craving for a deep-fried comforting snack. These pakodas have a soft texture as compared to the crispy ‘gatti pakodi’. Make for a wonderful savory tea time snack or appetizer.

Check out other versions of Pakodas, Ulli Pakodi (Onion Pakoras) and Ullikadala Pakodi (Onion stalk Pakodas).

Spring Onion Pakoda Recipe

Prep & Cooking Time: 25-30 mts

Cuisine: Indian

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Ingredients:

1 1/4 cups besan/gram dal flour/chickpea flour

2-3 tbsps rice flour

1/2 tsp ginger-garlic paste

1/2 tsp red chilli pwd

pinch of cumin pwd

pinch of garam masala pwd

8-10 spring onions whites, finely chopped

spring onion greens, finely chopped

few curry leaves, tear

salt to taste

pinch of baking soda

water as required

oil for deep frying

1 Combine both the flours with salt, soda, spring onion whites and greens, cumin pwd, garam masala pwd, chilli pwd, ginger-garlic paste and curry leaves. Add enough water and mix well that it forms a thick batter, similar to idli batter.2 Heat enough oil for deep frying in a deep frying vessel. It should be piping hot, reduce flame to medium and use your fingers to drop the batter in the oil to form small fritters. Deep fry till they turn golden brown. Use a ladle to keep turning the fritters so that it cooks on all sides.3 Once they turn golden brown, remove them on to absorbent paper. Serve as evening snack over a hot cup of masala chai (spiced tea).

Prep time: 10 min Cook time: 15 min Yield: Ingredients: besan spring onions

Spring onion Pakoda – A perfect monsoon snack! Its been pouring all day long and my palate has been craving for a deep-fried comforting snack. These pakodas have a soft texture as compared to the crispy ‘gatti pakodi’. Make for a wonderful savory tea time snack or appetizer.

D O S A K A Y A P A C H A D I ~ L E M O N C U C U M B E R C H U T N E Y

Dosakaya Pachadi

Lemon Cucumber aka Dosakaya is a cherished vegetable in Andhra cuisine. Pachadi (Chutney), Pappu (Dal) and Avakai (Pickle) are the common preparations. I have blogged a pickle recipe as well as a pappu recipe using Dosakaya. Armed with firm, farm fresh Dosakaya, we prepared a tangy spicy pachadi that makes for a memorable side with rice and a dollop of ghee.

Dosakaya Pachadi Recipe

Preparation: 15-18 mts

Serves 3-4 persons

Cuisine: Andhra

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Ingredients:

1 1/2 cup dosakaya/lemon cucumber, remove the inside seeds and cube

1 tbsp senaga pappu/bengal gram

1 tbsp minappa pappu/urad dal/split gram dal

1 tsp cumin seeds/jeera/jeelakara

1-2 green chillis

2 dry red chillis (increase or decrease to suit your spice level)

4-5 curry leaves

salt to taste

1 1/2 tbsps tamarind paste

1/2 tbsp oil

For tempering/poppu/tadka:

1/2 tsp mustard seeds

3-4 fresh curry leaves

1/2 tsp split black gram/minappa pappu

1/4 tsp hing/asafoetida/inguva

1 tsp oil

1 Heat oil in a pan, add bengal gram and split gram dal and cumin seeds and saute for 4 mts on low-medium heat or till they turn golden brown. Add curry leaves, green chillis and red chillis and fry for another mt. Remove from pan and cool.2 First grind the spices to a coarse powder. Add tamarind paste and blend once more. Add the dosakaya pieces and salt and grind to a coarse paste. The cucumber should not be made into a paste. A stone mortar is recommended to crush them but you can use a blender too.3 Heat oil in a small pan, add the mustard seeds and let them pop. Add the split black gram and let it turn red. Add the curry leaves and hing and toss them for a few seconds till the flavors come out.4 Turn off heat and add the seasoning to the ground dosakaya pachadi and combine. Serve with hot steamed rice and ghee.

Prep time: 5 min Cook time: 5 min Yield: Ingredients: dosakaya lemon cucumber

Lemon Cucumber aka Dosakaya is a cherished vegetable in Andhra cuisine. Pachadi (Chutney), Pappu (Dal) and Avakai (Pickle) are the common preparations. I have blogged a pickle as well as a pappu recipe using Dosakaya. Armed with firm, farm fresh Dosakaya, we prepared a tangy spicy pachadi that makes for a memorable side with rice and a dollop of ghee.

V A A M U A A K U B A J J I ~ A J W A I N P A T T A ( F R E S H C A R O M L E A V E S ) K E P A K O D E

Vaamu Aaku Bajji

Vizag is experiencing pleasant weather conditions with light drizzles and cool breeze. Its hard to resist the temptation of savoring hot off the stove snacks with a cup of masala chai.

Handful of ingredients and a simple recipe come together into an incredibly magical monsoon snack. Placed oil in a kadai for deep frying. Went to the garden, plucked few fresh ajwain leaves aka Vaamu aakulu. Washed the leaves and left to drain. Prepared bajji batter using besan. Dipped the aromatic vaamu aakulu in besan batter and deep fried them to golden brown. While the bajjis were frying, prepared masala chai. Everything came together is less than 15 minutes.

The invigorating flavor and amazing aroma of fresh carom leaves in bajji avatar is hard to resist and you are sure to reach out for more than your fair share of bajjis.

Vaamu Aaku, Ajwain ke Patta, Indian Borage, Spanish Oregano, Carom Leaves

Vaamu Aaku Bajji Recipe

Prep & Cooking Time: 15-20 mts

Cuisine: Andhra

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Ingredients:

18-20 fresh carom leaves/ajwain ke patta/vaamu aakulu

1 cup besan/senaga pindi/chickpea flour

2 tsps rice flour (optional)

1/2 tsp red chilli pwd

pinch of asafoetida/hing/inguva OR 1/4 tsp ginger garlic paste

2 tsps hot oil OR pinch of soda bi carb

salt to taste

oil for deep frying

1 Combine both the flours with salt, soda, hing, chilli pwd and oil. Add little water and mix well that it forms a smooth thick batter. Do not add too much water.2 Heat enough oil in a deep frying vessel. It should be piping hot. Dip each leaf into the besan batter such that it is well coated and place in the hot oil. Reduce heat to medium and deep fry till they turn golden brown. Use a ladle to turn them so that it cooks on both sides.3 Once they turn golden brown, remove them on to absorbent paper. Serve as evening snack over a hot cup of masala chai (spiced tea).

Ajwain Patta ke Pakode

Prep time: 5 min Cook time: 15 min Yield: Ingredients: carom leaves vaamu aaku ajwain patta

Vizag is experiencing pleasant weather conditions with light drizzles and cool breeze. Its hard to resist the temptation of savoring hot off the stove snacks with a cup of hot chai. Handful of ingredients and a simple recipe come together into an incredibly magical

monsoon snack. The invigorating flavor and amazing aroma of fresh carom leaves in bajji avatar is hard to resist and you are sure to reach out for more than your fair share of bajjis.

D O N D A K A Y A K O B B A R I V E P U D U ~ T I N D O R A C O C O N U T S T I R F R Y ( 5 )

Dondakaya Kobbari Vepudu

Today, I’m going to share with you one of my favorite stir fry recipe using Tendli/Indian Gherkins aka Dondakaya as we call in Telugu. Must-have item on special occasions and a stir fry that is bound to convert hard core skeptics. It’s the sort of thing you should make only when you come across fresh, tender, bright green tindora. Tender tindora is turned into a deeply roasted delicious stir fry that is simple yet elegant to serve as part of a special meal.

Dondakaya Kobbari Vepudu Recipe

Prep: 45-50 mts

Serves: 4 persons

Cuisine: Andhra

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Ingredients:

250 gms /1/4 kg Dondakayalu/Tendli/Ivy Gourds

1/2 tsp mustard seeds

1/2 tsp cumin seeds

10-12 curry leaves

1 large onion, finely sliced

1/2 tsp ginger garlic paste

1 tsp red chilli pwd

pinch of coriander pwd

pinch of garam masala pwd

1/4 cup grated fresh coconut

salt to taste

1 1/2 – 2 tbsps oil

1 Wash the tendli and nip the tip and tail ends. Slice them into rounds and keep aside.2 Heat a tbsp of oil in a cooking vessel, add the dondakaya pieces and saute on medium heat for 3 mts. Now reduce to low flame, place lid, let it cook, approx 15 minutes. Keep checking in between, sauteing them so that they don’t burn. The sauteed tindora will lose moisture and begin to have a wrinkled appearance. Remove lid at this stage and saute on low for 4-5 mts.3 While the dondakaya is frying, take another cooking vessel, add 1/2 tbsp oil, add the mustard seeds and let them splutter. Add cumin seeds and curry leaves and fry for a few seconds till the aroma emanates the kitchen.4 Immediately add the sliced onions and combine. Add salt and turmeric pwd and mix well. Saute on medium heat for 5-6 minutes, keep sauteing so that it doesn’t burn. Add ginger garlic paste and saute for 4-5 mts.5 Add red chilli pwd, coriander pwd and garam masala pwd and combine. Add this entire onion masala mixture to the almost cooked dondakaya. Add the grated coconut and combine. Cook on low-medium flame for another 18-20 mts, without lid. Turn off heat.6 Serve hot with steamed rice.

Tindora Nariyal Sabji

Prep time: 5 min Cook time: 45 min Yield: Ingredients: dondakaya tindora

Must-have item on special occasions and a stir fry that is bound to convert hard core skeptics. It’s the sort of thing you should make only when you come across fresh, tender, bright green tindora. Tender Indian gherkins are turned into a deeply roasted delicious stir fry that is simple yet elegant to serve as part of a special meal.

B E E R A K A Y A P E S A R A P A P P U K O O T U ~ R I D G E G O U R D A N D M O O N G D A L

The monsoon has set in and I am enjoying Vizag weather since the past two days. It isn’t pouring yet, just a few showers during the night and one wakes up to pleasant, cool and windy weather. The landscape outside my bedroom window is spectacular. After Nehal left for school (his first day after summer vacation) this morning, I sat outside with a cup of hot tea, reading the newspaper and enjoying the weather. I was also in a mood to bake and prepared a quick basic eggless cake for Nehal.

Such weather also calls for hearty, warming, comforting foods. This kootu recipe is so perfect for this time of the year. Lightly spiced moong dal and ridge gourd combination is a match made in heaven. Very nurturing to the body and soul. And not to mention, the weather makes it extra delicious.

Beerakaya Pesarapappu Kootu Recipe

Prep & Cooking: 30 mts

Serves 4-5 persons

Cuisine: Andhra

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Ingredients:

1 small cup pesarapappu/moong dal, washed

2 cups ridge gourd, peeled and cut into small pieces

1/4 tsp turmeric pwd

salt to taste

Make a paste:

2 tbsps grated coconut

2 green chillis

1 tsp cumin seeds

For seasoning/poppu/tadka:

1/2 tsp mustard seeds

1/2 tsp split black gram dal (urad dal/minapappu)

big pinch asafoetida/inguva/hing

few fresh curry leaves

2 tsps oil or ghee

1 Pressure cook moong dal, ridge gourd pieces with 2 cups of water and turmeric pwd upto two whistles. Turn off heat and cool.2 Add the coconut paste and salt to the cooked dal-ridge gourd mix and combine well. Add a small cup of water at this stage, if required, for a thinner consistency. Cook on medium flame for another 15-20 mts. The texture should be slightly thick and not watery.3 In a pan, add ghee or oil, add mustard seeds and let them pop, add urad dal and let it turn red. Add curry leaves and asafoetida and stir fry for a few seconds.4 Add the tempering to the simmering dal and combine. Turn off heat, place lid and leave covered for few mts.5 Serve with hot rice or rotis.

Prep time: 5 min Cook time: 25 min Yield: Ingredients: moong dal ridge gourd coconut

This kootu recipe is so perfect for this time of the year. Lightly spiced moong dal and ridge gourd combination is a match made in heaven. Very nurturing to the body and soul. And not to mention, the weather makes it extra delicious.

B E E R A K A Y A P E S A R A P A P P U K O O T U ~ R I D G E G O U R D A N D M O O N G D A L

The monsoon has set in and I am enjoying Vizag weather since the past two days. It isn’t pouring yet, just a few showers during the night and one wakes up to pleasant, cool and windy weather. The landscape outside my bedroom window is spectacular. After Nehal left for school (his first day after summer vacation) this morning, I sat outside with a cup of hot tea, reading the newspaper and enjoying the weather. I was also in a mood to bake and prepared a quick basic eggless cake for Nehal.

Such weather also calls for hearty, warming, comforting foods. This kootu recipe is so perfect for this time of the year. Lightly spiced moong dal and ridge gourd combination is a match made in heaven. Very nurturing to the body and soul. And not to mention, the weather makes it extra delicious.

Beerakaya Pesarapappu Kootu Recipe

Prep & Cooking: 30 mts

Serves 4-5 persons

Cuisine: Andhra

.

Ingredients:

1 small cup pesarapappu/moong dal, washed

2 cups ridge gourd, peeled and cut into small pieces

1/4 tsp turmeric pwd

salt to taste

Make a paste:

2 tbsps grated coconut

2 green chillis

1 tsp cumin seeds

For seasoning/poppu/tadka:

1/2 tsp mustard seeds

1/2 tsp split black gram dal (urad dal/minapappu)

big pinch asafoetida/inguva/hing

few fresh curry leaves

2 tsps oil or ghee

1 Pressure cook moong dal, ridge gourd pieces with 2 cups of water and turmeric pwd upto two whistles. Turn off heat and cool.2 Add the coconut paste and salt to the cooked dal-ridge gourd mix and combine well. Add a small cup of water at this stage, if required, for a thinner consistency. Cook on medium flame for another 15-20 mts. The texture should be slightly thick and not watery.3 In a pan, add ghee or oil, add mustard seeds and let them pop, add urad dal and let it turn red. Add curry leaves and asafoetida and stir fry for a few seconds.4 Add the tempering to the simmering dal and combine. Turn off heat, place lid and leave covered for few mts.5 Serve with hot rice or rotis.

Prep time: 5 min Cook time: 25 min Yield: Ingredients: moong dal ridge gourd coconut

This kootu recipe is so perfect for this time of the year. Lightly spiced moong dal and ridge gourd combination is a match made in heaven. Very nurturing to the body and soul. And not to mention, the weather makes it extra delicious.

C O R I A N D E R R O A S T E D D A L C H U T N E Y

Fresh coriander is hard to come by during summer and when available, its exorbitantly priced. My vegetable vendor who supplies fresh vegetables, grown in his small farm, brought 2 bunches of fresh coriander. Delighted, I put my favorite herb to use by way of an easy breezy chutney to go with our morning breakfast, Dosa. Makes for a wonderful side with tiffins like dosas and idlis.

Coriander Roasted Dal Chutney Recipe

Prep & Cooking: 10 mts

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Ingredients:

1 1/4 cups chopped fresh coriander leaves, packed

2 green chillis (slit lengthwise)

2 tbsps roasted channa dal/bhuna chana/dalia

2 tbsps grated coconut

salt to taste

2 tsps oil

1 Heat oil in a vessel, add green chillis and saute for a mt. Remove from vessel and keep aside. In the same vessel add the coriander leaves and saute for 3-4 mts. Remove from heat and cool.2 Grind the roasted chana dal, coriander leaves, green chillis, coconut and salt to a paste, adding little water. Remove onto a serving bowl and serve with tiffins like Dosa or Idli.

Prep time: 2 min Cook time: 4 min Yield: Ingredients: coriander leaves roasted chana dal

Fresh coriander is hard to come by during summer and when available, its exorbitantly priced. My vegetable vendor who supplies fresh vegetables, grown in his small farm, brought 2 bunches of fresh coriander. Delighted, I put my favorite herb to use by way of an easy breezy chutney to go with out morning breakfast, Dosa.

K A K A R A K A Y A V E P U D U ~ B I T T E R G O U R D F R Y ( 2 )

Kakarakaya Vepudu

High on the nutritive quotient, Karela, is a vegetable that is available all year round at our local farmer’s market and a regular at our home. Few takers for this knobbly, humble, bitter tasting vegetable. But the few who chose to go beyond the outward appearance and bitter flavor, were won for life once they savored its true taste, appreciating it health enhancing benefits.

An every day, simple, stir fry using few spices and jaggery to offset the bitter flavor of Kakarakaya. Makes a decent side with rice or rotis.

Kakarakaya Vepudu Recipe

Prep & Cooking: 45 mts

Serves: 3-4

Cuisine: Andhra

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Ingredients:

1/4 kg bitter gourd, peel, slice into rounds

2 medium onions, finely sliced

1/4 tsp turmeric pwd

pinch of saunf/aniseed pwd

1 tsp red chilli pwd

1/2 tsp coriander pwd

pinch cumin pwd

1 1/2 tsps jaggery pwd or grated jaggery

1 1/2 tbsps oil

salt to taste

For seasoning/poppu/tadka:

1/2 tsp mustard seeds

1/2 tsp cumin seeds

3 garlic cloves, crushed OR 1/4 tsp asafoetida

10-12 curry leaves

1 Lightly peel the bitter gourds, nip the ends. Cut each gourd length wise and slice them. Keep aside.2 Heat oil in a vessel, add the mustard seeds and let them pop. Add cumin and allow to brown, add the curry leaves and asafoetida or garlic and stir fry for 10 secs. Add the sliced onions and fry for 5-6 mts till they turn transparent.3 Add the spice powders and jaggery and combine well.4 Add the sliced bitter gourds and salt, saute for a mt. Place lid and cook for 10 mts on low flame. Stir in between. Remove lid and saute on medium heat without lid ensuring they don’t burn or stick to the pan. Keep frying till they well roasted and this could take about 22-25 mts.5 Adjust salt and serve hot with rice.

Prep time: 10 min Cook time: 40 min Yield: Ingredients: bitter gourd

High on the nutritive quotient, Karela, is a vegetable that is available all year round at our local farmer’s market and a regular at our home. Few takers for this knobbly, humble, bitter tasting vegetable. But the few who chose to go beyond the outward appearance and bitter flavor, were won for life once they savored its true taste, appreciating it health enhancing benefits.

K A K A R A K A Y A V E P U D U ~ B I T T E R G O U R D F R Y ( 2 )

Kakarakaya Vepudu

High on the nutritive quotient, Karela, is a vegetable that is available all year round at our local farmer’s market and a regular at our home. Few takers for this knobbly, humble, bitter tasting vegetable. But the few who chose to go beyond the outward appearance and bitter flavor, were won for life once they savored its true taste, appreciating it health enhancing benefits.

An every day, simple, stir fry using few spices and jaggery to offset the bitter flavor of Kakarakaya. Makes a decent side with rice or rotis.

Kakarakaya Vepudu Recipe

Prep & Cooking: 45 mts

Serves: 3-4

Cuisine: Andhra

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Ingredients:

1/4 kg bitter gourd, peel, slice into rounds

2 medium onions, finely sliced

1/4 tsp turmeric pwd

pinch of saunf/aniseed pwd

1 tsp red chilli pwd

1/2 tsp coriander pwd

pinch cumin pwd

1 1/2 tsps jaggery pwd or grated jaggery

1 1/2 tbsps oil

salt to taste

For seasoning/poppu/tadka:

1/2 tsp mustard seeds

1/2 tsp cumin seeds

3 garlic cloves, crushed OR 1/4 tsp asafoetida

10-12 curry leaves

1 Lightly peel the bitter gourds, nip the ends. Cut each gourd length wise and slice them. Keep aside.2 Heat oil in a vessel, add the mustard seeds and let them pop. Add cumin and allow to brown, add the curry leaves and asafoetida or garlic and stir fry for 10 secs. Add the sliced onions and fry for 5-6 mts till they turn transparent.3 Add the spice powders and jaggery and combine well.4 Add the sliced bitter gourds and salt, saute for a mt. Place lid and cook for 10 mts on low flame. Stir in between. Remove lid and saute on medium heat without lid ensuring they don’t burn or stick to the pan. Keep frying till they well roasted and this could take about 22-25 mts.5 Adjust salt and serve hot with rice.

Prep time: 10 min Cook time: 40 min Yield: Ingredients: bitter gourd

High on the nutritive quotient, Karela, is a vegetable that is available all year round at our local farmer’s market and a regular at our home. Few takers for this knobbly, humble, bitter tasting vegetable. But the few who chose to go beyond the outward appearance and bitter flavor, were won for life once they savored its true taste, appreciating it health enhancing benefits.

T H O T A K U R A B A N G A L A D U M P A V E P U D U ~ A M A R A N T H L E A V E S P O T A T O F R Y

Thotakura Bangaladumpa Vepudu

A mild and sweet flavored stir fry using amaranth leaves and potatoes. I have used the leaves and tender stalks of amaranth that were par boiled and sauteed along with boiled potatoes in a paste of coconut, green chillis, ginger and cumin. Makes for a good side with rice or rotis.

Thotakura Bangaladumpa Kura Recipe

Prep & Cooking: 40 mts

Serves: 3-4

Cuisine: Andhra

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Ingredients:

4 big bunches fresh amaranth leaves (picked, use tender stalks) chopped

1 onion, finely chopped (optional)

2 potatoes, boiled, peeled and cubed

big pinch turmeric pwd

salt to taste

1 tbsp oil

Make a coarse paste:

1/2 tsp cumin seeds

1 1/2 tbsps coriander leaves

2 green chillis

1″ ginger

1 tbsp dalia/putnala pappu

1 tbsp coconut

For popu/tadka/seasoning:

1/2 tsp mustard seeds

1 tsp split gram dal

1 dry red chilli, de-seeded

1 sprig curry leaves

pinch of asafoetida/hing

1 Boil the chopped amaranth leaves in just enough water (half a cup of water, approx) for 5-6 mts. Drain the left over water and use it to prepare chapati dough.2 Heat oil, add the mustard seeds and once they splutter, add the split gram dal, red chillis, curry leaves and saute for half a minute. Add asafoetida and stir for 2-3 seconds.3 Add the ground paste and salt and stir fry for 2 mts. Add salt and turmeric pwd and saute further for few secs.4 Add the boiled amaranth leaves and potatoes and cook for 12-14 mts with lid. Stir in between. Turn off heat and garnish with coriander leaves. Serve hot with rice.

Note:

Another variation is to soak a tbsp of yellow moong dal (instead of putnala pappu) for a few mts, drain and grind it along with green chillis, coconut and coriander leaves.

Info on Amaranth greens – very good source of vitamins including vitamin A, vitamin B6, vitamin C, riboflavin, folate, dietary minerals including calcium, iron, magnesium, phosphorus, potassium, zinc, copper and manganese.

Our meal today ~ Phulka, Amaranth leaves Potato and Roasted Brinjal and Tomato Pachadi

Prep time: 20 min Cook time: min Yield: Ingredients: amaranth leaves potato

A mild and sweet flavored stir fry using amaranth leaves and potatoes. I have used the leaves and tender stalks of amaranth that were par boiled and sauteed along with boiled potatoes in a paste of coconut, green chillis, ginger and cumin. Makes for a good side with rice or rotis.

V A N K A Y A M A M I D I P A C H A D I ~ E G G P L A N T - R A W M A N G O C H U T N E Y

Raw mango not only adds a tangy punch to this earthy pachadi but enhances the taste of sauteed brinjals that are blended in roasted cumin, red chillis and garlic and tempered with mustard seeds and aromatic curry leaves.

Vankaya Pachi Mamidikaya Pachadi Recipe

Preparation: 30 mts

Serves 4-5 persons

Cuisine: Andhra

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Ingredients:

1 large brinjal, cubed

3/4 cup raw mango, peeled and grated (if mango is too tangy reduce)

3/4 tsp cumin seeds/jeera/jeelakara

2 green chillis

3-4 dry red chillis (increase or decrease to suit your spice level)

5-6 garlic flakes

4-5 curry leaves

salt to taste

1 tbsp oil

For tempering/poppu/tadka:

1/2 tsp mustard seeds

8-10 fresh curry leaves

1/2 tsp split black gram/minappa pappu

1 tsp chana dal/senaga pappu/bengal gram (optional)

1-2 dry red chillis, de-seed and tear

1 tsp oil

1 Heat oil in a pan, add cumin seeds, garlic, red chillis and green chillis and fry them for 2 mts on low-medium heat. Add curry leaves, fry for another mt. Remove from pan and cool.2 In the same pan, add the cubed brinjals and saute for 15-20 mts till they turn soft. Remove from heat and cool.3 First grind the spices to a coarse paste and then add the grated mango, cooked brinjal and salt and grind to a coarse paste. A stone mortar is recommended to crush them but you can use a blender too.4 Heat oil in a small pan. Add the mustard seeds and let them pop. Add the split black gram and let it brown. Add the curry leaves and dry red chilli and toss them for a few seconds till the flavors come out.5 Turn off heat and add the seasoning to the ground mango-brinjal pachadi and combine.6 Serve with hot steamed rice and ghee.

Prep time: 15 min Cook time: 25 min Yield: Ingredients: eggplant raw mango

Raw mango not only adds a tangy punch to this earthy pachadi but enhances the taste of sauteed brinjals that are blended in roasted cumin, red chillis and garlic and tempered with mustard seeds and aromatic curry leaves.

C A R R O T M A S A L A V A D A

Carrot Masala Vada

Among the myriad varieties of vadas that South Indian cuisine boasts of, Masala Vada, is a visually pleasing and palate comforting item that beautifies the festive platter. To give a twist to the regular Masala Vada, I added carrot for that extra oomph and it did not fail to please our taste buds.

Carrot Masala Recipe

Prep & Cooking: 30 mts, soaking: 2 hrs

Makes approx 30 vadas/fritters

Cuisine: Andhra

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Ingredients:

1 cup chana dal, soak in water 2 hrs, drain

1/2 cup grated carrot

1 large finely chopped onion

3-4 green chillis finely chopped

2″ ginger finely minced

2 cloves garlic

1 tbsp finely chopped coriander leaves

1 tbsp finely chopped mint leaves

8-10 curry leaves, finely chopped

1/4 tsp cumin pwd

pinch of garam masala pwd

salt to taste

oil for deep frying

1 Grind the soaked and drained chana dal (leave aside a fistful of soaked dal), ginger, garlic and green chillis to a coarse paste. Add the remaining chana dal, chopped onions, grated carrot, mint leaves, curry leaves coriander leaves, cumin pwd, garam masala pwd and salt and mix well.2 Take some of this mixture to form a lemon sized ball. Flatten it on your palm to make a patti shape. Prepare patties with the rest of the mixture.3 Heat oil for deep frying in a heavy bottomed vessel. Once its hot, reduce flame to medium and place these patties in the oil and fry them to a golden brown color.4 Serve hot with tomato sauce or any chutney of your choice.

Prep time: 15 min Cook time: 15 min Yield: Ingredients: chana dal carrot

Among the myriad varieties of vadas that South Indian cuisine boasts of, Masala Vada, is a visually pleasing and palate comforting item that beautifies the festive platter.

G U T T I D O N D A K A Y A V E P U D U ~ S T U F F E D T I N D O R A F R Y

Tendli/Ivy gourd lovers will enjoy today’s dish. A perfect stuffing recipe that couldn’t get any better. You will need good quality, tender tindora to prepare this dry saute. Does take some time to roast but is worth the wait as the more tindora roasts, the more its infused with flavor. Classic stuffed vegetable at its best!

Gutti Dondakaya Recipe

Prep & Cooking: 45 mts

Serves: 4-5 persons

Cuisine: Andhra

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Ingredients:

1/4 kg dondakayalu/tindora, chop ends, make a + slit length wise for stuffing

1 large onion, sliced

salt to taste

1 1/2 tbsps oil

coriander leaves for garnish

Seasoning/Poppu/Tadka:

pinch of mustard seeds

pinch of cumin seeds

few curry leaves

Roast:

3 dry red chillis

2 tsps coriander seeds

1/2 tbsp urad dal/split gram dal/minapappu

3-4 tbsps peanuts

1 1/2 tbsps til/nuvvulu/sesame seeds

1 tsp oil

1 Heat oil in a pan, add the red chillis and urad dal and allow the dal to turn red. Remove from pan and keep aside. Add peanuts and roast for 6 mts. Remove and keep aside. Add sesame seeds and coriander seeds and roast for 2 mts. Remove from pan. Cool and grind to a slightly coarse pwd with 1/4 tsp salt. Stuff the nipped dondakayalu with this stuffing and keep aside.2 Heat oil in a vessel, add mustard seeds and let them pop, add the cumin seeds and saute for few secs. Add the curry leaves and saute for a few secs. Add the sliced onions and saute for 4 mts.3 Add the stuffed tendli and the rest of the remaining stuffing. Place lid and cook on low heat. After 4-5 mts, turn the pieces so that they cook all over. Place lid and cook for another 15 mts.4 After 4-5 mts, remove lid, add salt as required and turn the pieces so that they cook all over. Roast without lid till soft, approx another 10-12 mts.5 Turn off heat and serve with hot steamed rice.

Prep time: 15 min Cook time: 45 min Yield: Ingredients: ivy gourd

Tendli/Ivy gourds lovers will enjoy today’s dish. A perfect stuffing recipe that couldn’t get any better. You will need good quality, tender tindora to prepare this dry saute.

P E S A R A P A P P U - T H O T A K U R A K A D A L A K O O T U ~ M O O N G D A L W I T H A M A R A N T H S T A L K S

Moong dal with Amaranth stalks

An easy, hearty and enduring dal, prepared with yellow moong dal and mature stalks of amaranth leaves that is packed with protein and nutrients. Ground paste of fresh coconut, cumin and coriander seeds, enhances the flavor and aroma of the kootu. Let the kootu sit for a while before serving allowing the flavors gel. Makes for a decent side with rice or rotis.

Add few tablespoons of thick coconut milk towards the end of the cooking process for a thick soup.

Pesarapappu Thotakura Kadala Kootu Recipe

Prep & Cooking: 45 mts

Serves 4-5 persons

Cuisine: Andhra

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Ingredients:

1 small cup pesarapappu/moong dal, washed

2 cups amaranth leaves stalks/thotakura kadalu, cut into 1 1/2″ pieces

1/4 tsp turmeric pwd

salt to taste

Make a paste:

2 tbsps grated coconut

2 red chillis

1 tbsp coriander seeds

1 tsp cumin seeds

For seasoning/poppu/tadka:

1/2 tsp mustard seeds

1/2 tsp split black gram dal (urad dal/minapappu)

big pinch asafoetida/inguva/hing

few fresh curry leaves

2 tsps oil or ghee

1 Pressure cook moong dal with half cup of water and turmeric pwd upto one whistle or half cooked. Add the chopped amaranth stalks to the dal along with 1 1/2 cups of water and cook for 18-20 mts on low to medium flame.2 Add the coconut paste and salt to the cooked dal-amaranth stalks mix and combine well. Cook on medium flame for another 12-14 mts. The texture should be slightly thick and not watery.3 In a pan, add ghee or oil, add mustard seeds and let them pop, add urad dal and let it turn red. Add curry leaves and asafoetida and stir fry for a few seconds.4 Add the tempering to the simmering dal and combine. Turn off heat, place lid and leave covered for a few mts.5 Serve with hot rice.

Prep time: 5 min Cook time: 40 min Yield: Ingredients: moong dal amaranth leaves

An easy and enduring soup prepared with yellow moong dal and stalks of amaranth leaves, packed with protein and nutrients. Ground paste of coconut, cumin and coriander seeds, enhances the flavor and aroma of the kootu.

P U D I N A K O B B A R I P A C H A D I ~ M I N T C O C O N U T C H U T N E Y

Mint Coconut Chutney

Summer has made its way into our part of the world and am trying to make optimum use of fresh coriander before it makes an exit from the local farmer’s market. Bought 4 large bunches and prepared green chutney yesterday. I used the left over coriander along with home grown pudina and coconut to make this easy breezy chutney to go with our morning breakfast, Idli. Makes a delightful side with idlis, ponganalu and vadas.

Pudina Kobbari Pachadi Recipe

Prep & Cooking: 15 mts

Cuisine: Andhra

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Ingredients:

1/4 cup pudina/mint leaves

1/4 cup chopped fresh coriander leaves/kothimira/dhania

1 cup fresh grated coconut

2 green chillis (slit lengthwise)

1 tbsp dalia/roasted chana dal/putnala pappu

¼ tsp cumin seeds/jeera/jeelakara (optional)

salt to taste

2 tsps oil

For seasoning/poppu/tadka:

1/2 tsp mustard seeds

1 tsp split gram dal/minapa pappu

pinch of hing/asafoetida/inguva

few curry leaves

1/2 tsp oil

1 Heat 2 tsps oil in a vessel, add cumin seeds, let them splutter. Add the coriander leaves, pudina and green chillis and fry for 3 mts. Remove from heat and cool.2 Grind the sauteed pudina mixture, grated coconut, roasted chana dal and salt to a paste. Add few tbsps water while grinding.3 Heat oil in a pan, add the mustard and let them splutter. Add the split gram dal and allow them to turn red. Add curry leaves and hing and turn off heat. Pour this seasoning over the chutney and serve with any tiffin like idli or dosa.

Idli with Pudina Kobbari Pachadi, Podi and Ginger Pickle

Prep time: 10 min Cook time: 3 min Yield: Ingredients: coconut mint coriander leaves

Summer has made its way into our part of the world and am trying to make optimum use of fresh coriander before they make an exit from the local farmer’s market. Bought 6 large bunches and prepared green chutney yesterday. Today, I used the left over coriander along with home grown pudina and coconut to make this easy breezy chutney to go with our morning breakfast, idli.

E N D U T O M A T O P A C H A D I ~ S U N D R I E D T O M A T O P I C K L E

Sun dried Tomato Pickle

Summer=abundant tomatoes=sun dry=pickle preparation. Many of you dear readers have been very patiently waiting for sun dried Tomato pickle recipe. Amma prepared this tangy red-colored pickle in February but I get to blog it in April since March was the month of chaat. With tomatoes available in abundance and very reasonably priced, we bought 5 kilos of desi vali or heirloom tomatoes (Rs.3 per kg at our farmer’s market) for pickle preparation.

Sun drying the tomatoes is a labor intensive process but is worth the effort keeping in mind the end result is a concentrated, intense flavored ‘red gold’. Amma made two versions of tomato pickle, a garlic flavored one and the other asafoetida based. Both came out stupendously good.

Farm fresh tomatoes ~ Endu Tomato Pachadi

The key is to use juicy, slightly under-ripe farm fresh heirloom tomatoes. Warmly spiced, with a heady, asafoetida flavor, the pickle has sweet and sour tones at the same time, a delight to the taste buds.

Endu Tomato Pachadi Recipe

Recipe Source & Prep: Amma

Sun drying: 3 days Prep & Cooking: 20 mts

Cuisine: Andhra

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Ingredients:

2 kg tomatoes, wash, dry and slice

50 gms tamarind

1/2 tsp turmeric pwd

3 tbsps red chilli pwd (adjust)

1 tsp dry roasted methi pwd

1 tbsp mustard seeds, dry roast till they splutter, cool and make pwd

3 tbsps salt

1/2 tsp hing/asafoetida

6 tbsps oil

1 Slice each tomato into 6 pieces. Add salt and turmeric pwd, combine and place lid. Leave aside overnight.2 Next morning, squeeze out entire liquid from each piece and spread the tomato pieces over a cloth and sun dry. Sun dry the pieces till they are completely dry with no trace of rawness. This usually takes 3-4 days of good sunshine. Every evening, remove the cloth containing the tomato pieces, place indoors and next day again place back the cloth containing the tomato pieces to sun dry.3 Pour the liquid in a very wide (shallow) vessel. Add tamarind and allow to sun dry. This could take at least 4 days of good sunshine. The liquid will thicken. Every evening, remove the tomato liquid and place indoors, place back again the next day morning to sun dry.4 Once the tomatoes and liquid are sun-dried, combine the dried tomatoes pieces with the sun dried liquid and leave overnight, covered.5 Next morning, blend this to a slightly coarse paste. Add red chilli pwd, methi pwd, roasted mustard pwd and combine.6 Heat oil in a vessel. It should not be too hot. Once hot, turn off heat. Add asafoetida and leave for 10 to 15 secs in the oil. Be careful not to burn the hing. Now add this asafoetida infused oil to the tomato mixture and combine.7 Cool and store in an airtight bottle. Refrigerate.

Prep time: min Cook time: 0 min Ingredients: tomato

Many of you dear readers have been very patiently waiting for sun dried Tomato pickle recipe. Amma prepared sun dried tomato pickle in February. With tomatoes available in abundance and very reasonably priced, we bought 5 kilos of desi vali or heirloom variety of tomatoes (Rs.3 per kg) for pickle preparation.

P A L A K U R A V E P U D U ~ S P I N A C H S T I R F R Y ( 2 )

Palakura Vepudu with Potato Beans Stir fry and Pappu Pulusu

A favorite spinach stir fry prepared with just a handful of ingredients to bring out a delicious amalgamation of flavors. A mildly spiced dish with garlicky overtones. Goes well with rotis and rice. Check out another version of Spinach stir fry that I blogged a year ago.

Paalakura Vepudu Recipe

Prep & Cooking: 20-25 mts

Serves: 3-4

Cuisine: Andhra

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Ingredients:

2 big bunches fresh spinach leaves (washed thoroughly and blanched in hot water for 3 mts)

1 onion, finely chopped

pinch turmeric pwd

pinch roasted methi pwd

pinch cumin pwd

1/2 tsp coriander pwd

1/2 tsp ginger garlic paste

1 tsp red chilli pwd

salt to taste

1 1/2 tbsps olive oil

For poppu/tadka/tempering:

1/2 tsp cumin seeds

2 garlic flakes, crushed

5-6 curry leaves

1 Chop the blanched spinach and keep aside.2 Heat olive oil, add the cumin seeds and once they splutter, add the garlic flakes and curry leaves and saute for few secs.3 Add the onions and saute till transparent, approx 4-5 mts. Add the ginger garlic paste and saute for 4 mts. Add salt, turmeric pwd, roasted methi pwd, coriander pwd, cumin pwd and red chilli pwd and combine well.4 Add the chopped spinach leaves and saute for 8-10 mts. Turn off heat. Serve hot with rice.

Note:

Use the left over blanched spinach water to prepare roti dough.

Prep time: min Cook time: min Ingredients:

A favorite spinach stir fry prepared with just a handful of ingredients to bring out a delicious amalgamation of flavors. A mildly spiced dish with garlicky overtones.

B E A N S P A K O D I K U R A ~ F R E N C H B E A N S F R I T T E R S S T I R F R Y

Beans Pakodi Kura

Another of Amma’s speciality dishes. Similar to Crispy Dondakaya (Ivy Gourd/Tindora), that was appreciated by many of you dear readers, but with a slight variation. Makes for a very good side with rice and rasam or sambar. The beans pakodi are delicious on their own, but when tossed in the curry leaves infused seasoning, intensifies the flavor making it addictive. I added a dash of coriander powder towards the end for extra oomph.

Beans Pakodi Kura Recipe

Recipe Source: Amma

Prep: 30 mts

Serves: 4 persons

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Ingredients:

250 gms /1/4 kg French beans, cut into 1/2″ pieces

oil for deep frying

For coating/batter:

1 tbsp corn flour

2 tbsps besan/chick pea flour/sengapindi

1/2 tsp ginger garlic paste

salt to taste

1/4 tsp red chilli pwd

Seasoning/Tadka/Poppu:

2-3 tsps oil

1/2 tsp finely minced ginger

3/4 tsp finely minced garlic

2 green chillis, finely chopped

2 sprigs fresh curry leaves

1 small onion, finely chopped

pinch of red chilli pwd

3/4 tsp coriander pwd

1 Wash french beans, nip the ends. Slice them into 1/2″ pieces.2 Heat oil for deep frying in a heavy bottomed vessel. As the oil is heating, get the coating ready. In a vessel, add chopped french beans, corn flour, besan, salt, ginger garlic paste and chilli pwd. Sprinkle little water and combine well such that french beans are just coated, lightly. Very little water is required.3 Once the oil is hot, reduce heat to medium high flame, slowly drop the batter coated french beans into the oil and deep fry to a golden shade. Remove onto absorbent paper.4 Heat a vessel, drizzle some oil, add ginger and garlic and saute for a half a mt. Add the green chillis and curry leaves and fry for few secs till the aroma emanates the kitchen. Add the chopped onions and saute on high for 3-4 mts. Add chilli pwd and combine well. Add the crispy french beans and stir fry on high for a mt. Add coriander pwd and toss. Serve hot as a snack or a vepudu with rice and rasam/sambar.

B E E R A K A Y A T H O K K U P A C H A D I ~ R I G D E G O U R D S K I N C H U T N E Y

Ridge gourd is one vegetable that I find regularly at my neighbourhood rythu bazaar (farmer’s market). Always buy 1/2 kg on almost every visit since our family relishes it. The peel which is high in fibre is edible and need not be thrown away. Use it to prepare a tangy spiced chutney.

Beerakaya Thokku Pachadi

The texture is slightly coarse and the flavor is something beyond your imagination. Healthy high fibre food at its best. Those first timers tasting this pachadi are sure to be won over and will regret throwing away the peels every time they cooked a ridge gourd dish. Their reaction would be “Wow! A turai peel can yield so much flavor?!” Seriously! Dollop of ghee, rice and beerakaya thokku (peel/skin) pachadi and you are on the road to heaven.

You can look forward to another ridge gourd peel chutney recipe that calls for garlic, in future posts.

Beerakaya Thokku Pachadi Recipe

Prep & Cooking: 20 mts

Serves 4-5 persons

Cuisine: Andhra

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Ingredients:

skin of 2 large ridge gourds, wash and peel the skin (prepare another dish with the peeled ridge gourd)

2 green chillis

1-2 dry red chillis, tear and de-seed

1 tbsp split gram dal/minappa pappu

1 tsp cumin seeds

very small lemon sized tamarind

2 tsps oil

For seasoning/poppu/tadka:

1/2 tsp mustard seeds

1-2 dry red chillis

big pinch asafoetida/inguva/hing

few fresh curry leaves

1/2 tsp oil

1 Heat a tsp of oil in a cooking vessel, add split gram dal, cumin seeds and red chillis and stir fry for a few seconds till the dal turns red. Remove and keep aside.2 In the same vessel, add another tsp of oil and add the green chillis and saute for a mt. Add the ridge gourd peels (chop them into small pieces) and fry on medium heat for 4-5 mts. Add the tamarind to it and leave aside to cool.3 Once cool, grind the dal-cumin-red chillis first till coarsely ground, add the rest of the sauteed ingredients along with tamarind and salt and grind to a slightly coarse paste.4 Heat half a tsp of oil in a pan, add mustard seeds and let them pop, add curry leaves and dry red chillis followed by asafoetida and stir fry for a few seconds.5 Pour the seasoning over the ground pachadi and serve with hot rice.

Ridge gourd peel chutney

Prep time: min Cook time: min Ingredients:

Ridge gourd is one vegetable that I find regularly at my neighbourhood rythu bazaar (farmer’s market). Always buy 1/2 kg on almost every visit since our family relishes it. The peel which is high in fibre is edible and need not be thrown away. Use it to prepare a tangy spiced chutney.

R A S A M

My foray into rasam making wasn’t very impressive during the many trial and error sessions of my early kitchen days. I would try numerous versions to replicate a flavor that I tasted at my Tamilian friend’s home or at a restaurant in Coimbatore or elsewhere during my travels to Tamil Nadu. Each home has its own version of rasam and trying to replicate a particular flavor wasn’t easy. I am yet to master the perfect ‘rasam’. Today’s recipe is the very basic rasam using home made rasam powder. Hope to blog other versions of ‘rasam’ in future posts.

Rasam

With its concoction of spices, tamarind and tur dal, rasam is a cold weather favorite, tastes heavenly as well as warms the body and the taste buds. I always look forward to drinking rasam even though I prepare it almost every other day, well, at least 4 days a week. To me, its the best part of the meal. Yes, you read right. My meal would be incomplete without rasam. Even more so, today, since we had a cold, breezy and rainy morning. The aroma of ghee tempered spices is enticing to say the least and as it sizzles its way into the boiling spiced broth, it gives a totally different flavor dimension to the rasam. Fresh coriander leaves improve and enhance the flavor.

This rasam powder recipe should last a month, if you prepare rasam at least 2-3 times a week. Ensure you use fresh spices since the key to a good rasam is in its fresh spices.

How to make rasam powder

Rasam Powder Recipe

Preparation: 215 mts

Serves 4-5 persons

Cuisine: South Indian

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Ingredients:

little less than 1/4 cup tur dal/red gram dal/kandi pappu

10 dry red chillis

1/4 cup coriander seeds

1 tbsp cumin seeds

1 tsp fenugreek seeds

1 tsp mustard seeds

1 tbsp pepper corns

1/2 tsp asofoetida

few curry leaves

1 Dry roast all the dal till red, remove and keep aside. Next roast coriander seeds for 4 mts and remove. Add the remaining ingredients, except asafoetida and curry leaves and dry roast for 3-4 mts on low to medium flame. Remove and cool. Roast the curry leaves till they wilt and turn crisp, don’t burn it. Remove and cool. Grind all the roasted and cooled ingredients along with asafoetida to a coarse powder. Store in an air tight container.

Rasam Recipe

Preparation: 25-30 mts

Serves 4-5 persons

Cuisine: South Indian

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Ingredients:

1/4 cup tur dal/red gram dal/kandi pappu

1 large tomato, chop into small pieces

big pinch turmeric pwd

2 tsps rasam pwd

tamarind, small lemon size, extract juice in half a cup of water

3/4 tsp jaggery (optional)

few fresh curry leaves

salt to taste

3 cups water

For seasoning/poppu/tadka:

1/2 tsp mustard seeds

pinch of asafoetida/hing/inguva

1 dry red chilli, de-seed and tear

few fresh curry leaves

1-2 tsps ghee

1 In a pressure cooker, place a cup of tur dal, turmeric pwd, pinch of hing and 1 cup of water and pressure cook upto 3 whistles. If cooking over stove top, cook till the dal is soft. Mash dal and keep aside.2 Heat a deep vessel, add 3 cups of water, mashed dal, chopped tomatoes, tamarind extract, salt, turmeric pwd, few fresh curry leaves, pinch of jaggery and rasam pwd and bring to a boil. Continue to boil for 2-3 mts.3 Heat oil in a pan, add mustards seeds and as they splutter, add red chillis and curry leaves and stir fry for a few seconds. Add asafoetida and turn off heat.4 Add this to the rasam and combine. Turn off heat and place lid. Garnish with coriander leaves and serve with white rice and appadams.

Rasam

Prep time: 5 min Cook time: 20 min Yield: Ingredients: tamarind

My foray into rasam making wasn’t very impressive during the many trial and error sessions of my early kitchen days. I would try numerous versions to replicate a flavor that I tasted at my Tamilian friend’s home or at a restaurant in Coimbatore or elsewhere during my travels to Tamil Nadu. Each home has [...]

N I M M A K A Y A C H A R U – L E M O N S O U P

Though this lemony soup lacks in looks, it more than makes up taste-wise. Light, subtle, earthy and flavorful with a whiff of asafoetida. Best to sip as a soup or over white rice.

Nimmakaya Charu ~ Lemon Soup

Simple recipe with few ingredients and hardly any cooking time. I enjoy sipping this comforting soup on a cold rainy day.

Nimmakaya Charu Recipe

Prep & Cooking: 20-25 mts

Serves 4-5

Cuisine: Andhra

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Ingredients:

1/4 cup cooked moong dal, mashed

juice of 2 lemons

4 cups water

1 small onion, finely chopped

1 small tomato, finely chopped (optional)

2-3 green chillis slit

large pinch turmeric pwd

salt to taste

For seasoning/poppu/tadka:

1/2 tbsp oil

pinch of mustard seeds (optional)

pinch of cumin seeds (optional)

pinch of methi seeds

large pinch hing/asafoetida/inguva

1 dry red chilli, tear and de-seed

10-12 curry leaves

1 Combine mashed dal with water, add salt, turmeric pwd and few curry leaves. Bring to a boil.2 While the dal water is boiling, heat oil in a pan, add mustard seeds and as they splutter, add the cumin seeds and methi seeds and once the cumin crackles and methi turns red, add curry leaves and red chilli. Finally add asafoetida.3 Add the onions and green chillis and saute for 2 mts, add the tomatoes and combine.4 Add the dal water to the sauteed onion-tomato mixture and cook for 5 mts. Turn off heat. Let it cool down a bit.5 Add the lemon juice and combine. Adjust salt. Garnish with coriander leaves and serve warm.

Note:

Adjust lemon juice according to your taste. You can also use left over cooked dal water to prepare this recipe.

Prep time: 10 min Cook time: 20 min Yield: Ingredients: lemon moong dal

Though this lemony soup lacks in looks, it more than makes up taste-wise. Light, subtle, earthy and flavorful with a whiff of asafoetida. Best to sip as a soup or over white rice.

G U T T I D O N D A K A Y A ~ S T U F F E D T E N D L I

Gutti Dondakaya ~ Stuffed Kovakkai aka Tindora

It doesn’t take much for me to prepare a stuffed vegetable dish. Send some brinjals or ivy gourds my way and I’ll happily stuff and cook them to feed some hungry folks until they are stuffed.

Dondakaya, Kovakkai, Kundru, Ivy Gourd

Those who like tindora (kovakkai) will enjoy this recipe. Gutti dondakaya is soft on bite while a medley of spices in a tangy sauce deliver a comforting mouth-feel bringing intrigue to the simplicity of ivy gourd. The recipe couldn’t get easier, not to mention delicious and is sure to become a regular in your kitchen.

Gutti Dondakaya Recipe

Prep & Cooking: 45 mts

Serves: 4-5 persons

Cuisine: Andhra

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Ingredients:

1/4 kg dondakayalu/tindora, chop ends, make a + slit length wise for stuffing

2 medium sized onions

1 tsp grated jaggery (adjust)

small lemon sized tamarind (soak in 1/4 cup warm water)

salt to taste

1 1/2 tbsps oil

coriander leaves for garnish

Seasoning/Poppu/Tadka:

1/2 tsp mustard seeds

1/2 tsp cumin seeds

4-5 crushed garlic cloves

few curry leaves

Roast:

4 dry red chillis

1 tsp cumin seeds

1 tbsp urad dal/split gram dal/minapappu

1/2 tsp oil

1 Heat oil in a pan, add the cumin, red chillis and urad dal and toast for 3-4 mts. Make a paste along with onions, add salt. Stuff the nipped dondakayalu with the stuffing and keep aside.2 Heat oil in a vessel, add mustard seeds and let them pop, add the cumin seeds and garlic and saute for a mt. Add the curry leaves and saute for a few secs.3 Add the stuffed tendli and the rest of the remaining stuffing. Place lid and cook on low heat. After 4-5 mts, uncover the lid and turn the pieces so that they cook all over. Cook for another 15 mts.4 Add tamarind extract along with 1/4 cup of water. Let it cook on low heat with lid till the dondakayalu turn soft. Add jaggery and combine.5 After 4-5 mts, uncover the lid and turn the pieces so that they cook all over. Garnish with chopped coriander leaves.6 Turn off heat and serve with hot steamed rice.

Prep time: min Cook time: min Ingredients:

It doesn’t take much for me to prepare a stuffed vegetable dish. Send some brinjals or ivy gourds my way and I’ll happily stuff and cook them to feed some hungry folks until they are stuffed. Those who like tindora (kovakkai) will enjoy this recipe.

V A N K A Y A V E P U D U ~ A U B E R G I N E S T I R F R Y ( 4 )

Quick and simple eggplant stir fry with few ingredients. The addition of ginger-green chilli paste and the presence of spices especially hing (asafoetida) work a subtle magic on the sauteed brinjals, deepening the flavor, making it taste divine.

Come tea-time, I love to spread a layer of this left over stir fry on a slice of brown bread followed by a dash of date-tamarind chutney, cover with another slice of bread, lightly toast. Goes great over a cup of hot chai.

Eggplants (Vankaya, Baingan, Aubergine)

Vankaya Vepudu Recipe

Prep & Cooking: 30 mts

Serves: 3-4

Cuisine: Andhra

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Ingredients:

1/4 kg purple brinjals, wash and cube and place in salted water

1 tsp ginger-green chilli paste

big pinch turmeric pwd

1/2 tsp chilli pwd

1/2 tsp coriander pwd

pinch methi pwd (dry roast and make a fine pwd)

1 1/4 tbsps oil

salt to taste

For poppu/tadka/seasoning:

1/2 tsp mustard seeds

pinch of cumin seeds

pinch of asafoetida

6-7 curry leaves

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Mamidikaya pappu aka Mango dal is Andhra’s treasured classic pappu kura (dal). The recipe featured is a family favorite and its as simple as it can possibly be. Mango and tuvar dal are a magical combination. They are lovely on their own, but together, they are a match made in heaven. The tang of the mangoes bolsters the earthiness of the lentils and the garlic infused spiced seasoning lends a subtle savory flavor. Refreshing and lip-smackingly good!

Mamidikaya Pappu Recipe

Preparation: 25-30 mts

Serves 3-4 persons

Cuisine: Andhra

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Ingredients:

1 small cup tur dal/red gram dal/kandi pappu

1/2 cup peeled and chopped raw mango pieces

1 onion, chopped

big pinch turmeric pwd

2-3 green chillis, slit lengthwise

1/2 tsp chopped ginger

salt to taste

1 1/2 -2 cups water

For seasoning/poppu/tadka:

1/2 tsp mustard seeds

1/2 tsp cumin seeds

3-4 garlic cloves, crushed

2 dry red chillis, de-seed and tear

10-12 fresh curry leaves

2-3 tsps oil

1 In a pressure cooker, place dal, mango pieces, onions, green chillis, ginger and turmeric pwd. Add 1 1/2 to 2 cups of water and pressure cook upto 3 whistles. If cooking over stove top, cook till the dal and mango pieces are almost cooked.2 Heat oil in a heavy bottomed vessel, add mustard seeds and as they splutter, add cumin seeds, garlic, red chillis and curry leaves and stir fry for half a minute.3 Add this to the pressure cooked dal along with salt and combine. Cook on slow to medium flame for 8-10 mts without lid or till you get the consistency of your choice.4 Serve with white rice, a stir fry dish (vepudu) and appadam

hot rice or rotis

N I M M A K A Y A P A P P U ~ L E M O N D A L

Nimmakaya Pappu ~ Lemony Dal

A very special dal with minimal ingredients is Nimmakaya Pappu. Cooked with either tur dal or yellow moong dal, its a winner of a recipe. The lemon lends a tangy taste to the earthiness of the dal and the spice of green chillis balance out the flavors. A classic, down-to-earth comforting Andhra recipe.

Nimmakaya Pappu Recipe

Preparation: 15-20 mts

Serves 4-5 persons

Cuisine: Andhra

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Ingredients:

1 cup tur dal/red gram dal/kandi pappu OR yellow moong dal/pesara pappu

big pinch turmeric pwd

2-3 green chillis, slit lengthwise

juice of a small lemon

salt to taste

3 cups water

For seasoning/poppu/tadka:

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1 dry red chillis, de-seed and tear

few fresh curry leaves

1-2 tsps oil

1 In a pressure cooker, place a cup of tur dal, turmeric pwd, 2 1/2 cups of water and pressure cook upto 3 whistles. If cooking over stove top, cook till the dal is soft. Mash dal, add a cup of water and salt. You can add more water if you want a watery consistency. Cook on slow to medium flame for 4-5 mts. Turn off heat.2 Add lemon juice and combine. Keep aside.3 Heat oil in a pan, add mustards seeds and as they splutter, add cumin seeds, green chillis, red chillis and curry leaves and stir fry for a few seconds. Add asafoetida and turn off heat.4 Add this to the dal and combine. Serve with white rice or rotis.

 

B E N D A K A Y A P U L U S U – O K R A I N T A M A R I N D G R A V Y

Pulusu aka stew is a typical Andhra preparation which is a tamarind based gravy dish that provides a tangy flavor to vegetables, lentils (pappu pulusu), meat (mamsam pulusu) or fish (chepala pulusu). Pulusu originates from the word ‘pulupu’, the tangy flavor of tamarind or lemon. In our parts of Andhra, jaggery or sugar also make an appearance in most pulusu preparations. Bendakaya pulusu is a simple recipe of okra cooked in tamarind sauce where the flavor of okra is brought out well in this tangy gravy dish. The simplicity and flavor of this dish is accentuated by the distinct tamarind tang and subtle aroma of methi seeds and curry leaves.

Bendakaaya Pulusu – Lady’s finger cooked in tamarind gravy

Bendakaya Pulusu Recipe

Preparation: 30 mts

Serves 4-5 persons

Cuisine: Andhra

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Ingredients:

1/4 kg okra/bendakaya, wash, pat dry and cut into 1 1/2″ pieces

2 medium sized onions, finely chopped onions

1 tomato finely chopped

2 green chillis, slit lengthwise

10 curry leaves

1 tsp red chilli pwd (adjust)

1 tsp coriander pwd

1/4 tsp turmeric pwd

1 tsp jaggery, grated (adjust)

small lemon sized tamarind, extract pulp

salt to taste

coriander leaves for garnish (optional)

1 tbsp oil

For poppu/tempering/tadka:

1/2 tsp mustard seeds

big pinch methi seeds/menthulu/fenugreek seeds

few curry leaves

1 Heat oil in a pan. Add mustard seeds and let them pop, add methi and curry leaves toss for a half a minute till the flavors come out and take care not to burn them.2 Add the chopped onions and green chillis and saute for a minute. Add the okra pieces and salt and combine. Cook on medium flame for 12-14 mts or till the onions and okra are lightly browned.3 Add chilli pwd, coriander pwd, turmeric pwd and salt and combine well. Add the

chopped tomatoes and cook further for another 4-5 mts.4 Add the grated jaggery and tamarind pulp along with approx three cups of water. Bring to a boil and reduce flame and cover with lid. Let it cook for 8-10 mts till the gravy thickens slightly. Remember, ‘pulusu’ is a gravy dish and should be of a slightly watery consistency.5 Once cooked, garnish with coriander leaves and serve hot with steamed rice

S O R A K A Y A P A C H A D I – B O T T L E G O U R D C H U T N E Y

Usually this pachadi is prepared because there is left over bottle gourd lying in the refrigerator. Many a time its just a very small portion that is left and there is nothing much that can prepared with it except chutney. Today was one such day when there was just enough sorakaya aka lauki and a perfect way to use it up by way of this unassuming pachadi which features a generous dose of roasted lentils and some tamarind. I like to add fresh coriander to incorporate a slightly herby flavor.

Sorakaya Pachadi

Sorakaya Pachadi Recipe

Prep & Cooking: 25 mts

Serves 4-5 persons

Cuisine: Andhra

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Ingredients:

1 1/2 cups bottle gourd cubes, with skin

1/2 tbsp bengal gram/senaga pappu/chana dal

1/2 tbsp split gram dal/minappa pappu

1/2 tsp cumin seeds

1 tsp coriander seeds (optional)

1 tbsp chopped coriander leaves (optional)

2 dry red chillis, de-seed

3 green chillis, chop each into two

4-5 garlic cloves

1 tsp jaggery or sugar

gooseberry sized tamarind (soaked in 2-3 tbsps warm water)

salt to taste

3 tsps oil

For seasoning/poppu/tadka:

1/4 tsp mustard seeds

1/2 tsp black gram dal

1-2 dry red chillis

few fresh curry leaves

1/2 tsp oil

1 Heat 3 tsps oil in a cooking vessel, add bengal gram, split gram dal, cumin seeds and coriander seeds and stir fry for 3 mts or till the dals turn red. Remove and keep aside.

2 In the same vessel, add garlic, red chillis, green chillis, coriander leaves and curry leaves and fry on medium heat for a mt. Remove and keep aside.3 In the same vessel, add the remaining oil, add the chopped bottle gourd cubes and saute for 12 mts or till the rawness of the vegetable goes and the water evaporates. Remove and cool.4 Once cool, grind the dals first till coarsely ground, add the rest of the sauteed ingredients along with tamarind extract, jaggery and salt and grind to a paste.5 Heat half a tsp of oil in a pan, add mustard seeds and let them pop, add black gram dal and let it turn red, add curry leaves and dry red chillis and stir fry for a few seconds.6 Pour the seasoning over the ground pachadi and serve with hot rice

T H O T A K U R A P U L U S U – T A N G Y A M A R A N T H L E A V E S S T E W

Thotakura Pulusu with rice

I have already blogged three recipes using chauli aka amaranth greens, Thotakura Pappu (dal), Thotakura Pesarapappu (with yellow moong dal and more of a stir fry dish) and Thotakura Vepudu (stir fry). For those who love these greens, here’s a popular dish from our parts, a tangy stew, Thotakura pulusu, made of simple ingredients that is subtly spiced, sweet, tangy.

Thotakura, Amaranth greens, Chauli

Thotakura Pulusu Recipe

Prep & Cooking: 30 mts

Serves 4-5 persons

Cuisine: Andhra

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Ingredients:

2 1/2 cups finely chopped thotakura leaves and stalks (tightly packed)

1 big onion finely chopped

4-5 green chillis slit length wise

1/4 tsp turmeric pwd

lemon sized tamarind (soak in a cup of warm water and extract)

1 tsp jaggery or sugar

1 tsp rice flour (optional)

salt to taste

For tempering/poppu/tadka:

1 tbsp oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1/4 tsp methi seeds

1 tsp split black gram dal

1 tsp channa dal

4-5 dried red chillis (tear into pieces)

5-6 garlic flakes crushed or large pinch asafoetida

10-12 curry leaves

1 Heat oil in a heavy bottomed vessel, add mustard seeds, let them pop, add the cumin seeds, methi seeds and let them turn slightly red. Add split gram dal and channa dal and let them turn red. Now add garlic, red chillis, curry leaves, chopped onions and green chillis and sauté till onions turn slightly pink (approx 3-4 mts).2 Add the thotakura and stir fry for 4 mts. Add the turmeric pwd and salt and combine. Cover with lid and cook till the greens cook (approx 6-7 mts).3 Add the tamarind extract and jaggery and combine well. Add 3 cups of water and cook for another 9-10 mts or till the rawness of tamarind disappears and the gravy thickens. If you find the gravy too watery, sprinkle the rice flour and combine. Cook for a minute and turn off heat.4 Serve with white rice

P A C H I K O T H I M I R A P A C H A D I – R A W C O R I A N D E R C H U T N E Y

Pachi Kothimira Pachadi with Pesarattu

Regular readers of my blog will know that I’m a huge fan of fresh coriander leaves. Pachi kothimira pachadi is a very simple recipe that is easy to make, healthy and flavorful. This authentic pachadi, one of Andhra’s raw food side dishes, makes a excellent pachadi with famed Andhra Pesarattu. This humble pachadi with a tangy-sweet flavor due to the tamarind and jaggery and subtle spice taste of the green chillis, is prepared by grinding raw coriander leaves with tamarind and green chillis.

Garden fresh coriander leaves

Pachi Kothimira Pachadi Recipe

Recipe source: Amma

Preparation: 8-10 mts

Serves 4-5 persons

Cuisine: Andhra

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Ingredients:

2 1/2 cups packed fresh coriander leaves

2-3 green chillies (increase or decrease to suit your spice level)

large gooseberry sized tamarind (soak in 2 tbsps warm water)

1 tsp jaggery or sugar

salt to taste

1 Grind the coriander leaves, tamarind, jaggery, green chillies and salt to a smooth paste. Don’t add any water. Remove onto a bowl.4 Serve with hot pesarattu, dosas or idlis.

N I L A V A A L L A M P A C H A D I – G I N G E R P I C K L E

Amma prepares pickles which are out of the world and today I’m blogging one of her most-relished pickle recipes using ginger. A bright, unique flavored achar, nilava allam pachadi aka ginger pickle is a perfect combination of sweet and spice. During the pickle preparation the gingery aroma that fills the kitchen is intoxicating and makes your taste buds sing.:) Prepared from fresh ginger root, dry red chillis, tamarind and jaggery, this

fiery gingery pickle can spice up your meal be it with rice, rotis, dosas or idlis and works as a digestive aid too. Stays fresh for quite a while if refrigerated.

nilava allam pachadi

Nilava Allam Pachadi Recipe

Recipe Source: Amma

Prep & Cooking: 30 mts

Cuisine: Andhra

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Ingredients:

100 gms ginger root, remove skin, wash, dry and slice

100 gms tamarind

100 gms grated jaggery or sugar

5 Kashmiri red chillis (adjust to suit your spice level)

1 1/2 – 2 tbsps salt

a little over one-fourth cup oil

1 tsp methi/fenugreek seeds/menthulu

2 tsp coriander seeds/dhania/dhanyalu

1 tsp cumin seeds/jeera/jeelakara

For tempering/poppu/tadka:

1 tsp mustard seeds

10 fresh curry leaves

8-10 cloves garlic

2-3 tsps oil

1 Heat oil in a heavy bottomed vessel, add the sliced ginger and fry till light pink, approx 3-4 mts. Remove and cool.2 Meanwhile, add just enough hot water to the tamarind such that its immersed and let it soak such that it softens. Cool.3 In a pan, add one or two tsps oil, add methi seeds and fry till they turn slightly red, add the coriander seeds, cumin seeds and red chillis and fry for 2-3 mts. Cool, make a fine powder and keep aside.4 Once cool, grind the fried ginger slices, softened tamarind, jaggery and salt to a fine paste. Remove onto a dish and add the ground spice pwd.5 Heat 2 tsps oil in a pan, add the mustards seeds and let them crackle. Add the curry leaves and crushed garlic and fry for a few seconds. Add this to the ginger pickle and combine well. Store the pickle in an airtight container and refrigerate

P A L A K U R A P A P P U – S P I N A C H D A L

Palakura pappu, potato-beans stir fry, bottle gourd pachadi with rice ~ Our lunch

Palakura pappu is a delicious heartening dal using spinach greens – a classic Andhra pappu kura. Its full of protein, nutritious and you will enjoy preparing it because its easy, quick and your kitchen will be filled with an aromatic fresh flavor of spinach simmering with tuvar dal that absorbs the seasoning beautifully.

Spinach, palak, palakura

Palakura Pappu Recipe

Preparation: 20 mts

Serves 3-4 persons

Cuisine: Andhra

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Ingredients:

1 small cup tur dal/red gram dal/kandi pappu

2 cups chopped and tightly packed palakura/palak/spinach

1 onion, chopped

big pinch turmeric pwd

2-3 green chillis, slit lengthwise

1/2 tsp chopped ginger

salt to taste

1 1/2 cups water, approx

For seasoning/poppu/tadka:

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1/2 tsp urad dal/minappa pappu/split gram dal (optional)

3-4 garlic cloves, crushed

2 dry red chillis, de-seed and tear

10-12 fresh curry leaves

2-3 tsps oil

1 In a pressure cooker, place dal, palak leaves, onions, green chillis, ginger and turmeric pwd. Add 1 1/2 to 2 cups of water and pressure cook upto 2 whistles. If cooking over stove top, cook till the dal is almost cooked.2 Heat oil in a heavy bottomed vessel, add mustards seeds and as they jump around, add cumin seeds, urad dal, garlic, red chillis and curry leaves and stir fry for half a minute.3 Add this to the pressure cooked dal along with salt and combine. Cook on slow to medium flame for 5-7 mts without lid or till you get the consistency of your choice.4 Serve with white rice and a stir fry dish

V A N K A Y A K A R A M P E T T I K U R A – S T U F F E D B R I N J A L R O A S T

Brinjals rule and more so in Andhra. I’d even go on to say that it makes the summer bearable. I find this purple beauty with a glossy skin to be the most good-looking vegetable around at the rythu bazaar (famer’s market). There is something about this versatile summer vegetable that gets me excited whenever I venture to cook it for the day’s meal.

I woke up this morning craving for a brinjal roast with rice and pappu pulusu. With numerous stuffings to chose from I finally decided on a stir fry recipe which calls for toasted, coarsely ground spices stuffing for the brinjals that are roasted on slow fire till you achieve a succulent yet crisp texture. Small, purple tender brinjals work best for this recipe. Makes a delectable side with rice and pappu pulusu or sambar.

Vankaya Karam Petti Kura Recipe

Prep & Cooking: 45-50 mts

Serves: 3-4

Cuisine: Andhra

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Ingredients:

1/4 kg purple brinjals, wash, make + quarters with stalk intact and apply oil

1 tbsp oil

few curry leaves

For stuffing:

1 1/4 tbsps coriander seeds/dhania/dhanayalu

3 tbsps channa dal/bengal gram/senaga pappu

1 1/2 tbsps urad dal/split gram dal/minappa pappu

2-3 dry red chillis, tear and de-seed

1/2 tsp cumin seeds/jeera/jeelakara

pinch of methi seeds/fenugreek/menthulu (optional)

big pinch asafoetida/hing/inguva

small gooseberry sized tamarind

salt to taste

1 Add 1/2 tsp oil in a cooking vessel, add coriander seeds and stir fry till it turns slightly dark in color. Remove. Similarly, add channa dal and urad dal, roast till them till they turn red and remove. Dry roast dry red chillis, methi seeds and cumin together for 2 mts and remove. Cool the dry roasted ingredients. Add turmeric pwd, salt, tamarind, hing to these roasted ingredients and grind them all together to a coarse pwd. It should not be wet.2 In the same vessel, add the remaining oil, add curry leaves and toss them for a few seconds. Place the stuffed brinjals in the oil and cook on high flame for 4-5 mts. Now, cover with lid and let them cook on medium flame for 10-12 mts. Keep checking in between and stir fry to ensure they don’t burn or stick to the pan.3 Now on low flame nicely roast the brinjals without lid. It should take 35-40 mts for the brinjals to cook inside and be well roasted.4 Serve with rice, pappu pulusu or sambar and papad

S E N A G A P A C H A D I – B E S A N C H U T N E Y

One of those recipes that I make whenever I run out of vegetables or coconut to prepare a chutney to go with a South Indian breakfast like idly or dosa, is besan (chickpea flour) chutney or senagapindi pachadi. Chickpea flour is my trusted stand by when unexpected guests arrive.

A unique recipe with the combined goodness of tamarind and besan (gluten free flour that is high in protein, fibre and low carb). It’s all in the seasoning and roasting of chick pea flour till you achieve that golden brown color and you experience that heady fragrant smell which decides the final flavor of this pacchadi. Eat it with idlis and you have an easy way to fill up on protein and fibre in one light, tasty, vegan breakfast or dinner meal.

Senaga Pachadi Recipe

Preparation: 15-18 mts

Serves 3-4 persons

Cuisine: Andhra

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Ingredients:

1 1/4 cup besan/senaga pindi/chickpea flour

gooseberry sized tamarind (soak in 2 1/2 -3 cups of water, extract juice and discard pulp)

salt to taste

For popu/tadka/seasoning:

1/2 tsp mustard seeds

1 tsp cumin seeds

5-6 garlic cloves (crushed)

2 dry red chillis (de-seed and tear)

10-12 curry leaves

1/2 tbsp oil

1 Heat oil in a kadai, add the mustard seeds and as they begin to pop add cumin seeds, garlic cloves, red chillis and curry leaves and toast them for a half a minute. (Take care not to burn the tempering).2 Add chickpea flour and salt and roast along with the tempering base. On low to medium flame, constantly keep frying the besan till it changes colour (and lovely aroma emanates and the rawness of chickpea flour disappears). This could take some time, approx 8-9 mts. Take care not to burn the senaga pindi. Turn off heat. Remove onto a plate and cool.3 Once cool, add the tamarind extract along with water and combine well. It should be of a slightly runny consistency. Add more water if required. For a more tangy flavor, add more tamarind extract.4 Use your hand to bring them all together and also crush the tempering base as you combine. The flavors of spices come out well as you crush them. Adjust salt.5 Serve with hot idlis or dosas for a complete vegan diet that is also gluten free

S E N A G A P A C H A D I – B E S A N C H U T N E Y

One of those recipes that I make whenever I run out of vegetables or coconut to prepare a chutney to go with a South Indian breakfast like idly or dosa, is besan (chickpea flour) chutney or senagapindi pachadi. Chickpea flour is my trusted stand by when unexpected guests arrive.

A unique recipe with the combined goodness of tamarind and besan (gluten free flour that is high in protein, fibre and low carb). It’s all in the seasoning and roasting of chick pea flour till you achieve that golden brown color and you experience that heady fragrant smell which decides the final flavor of this pacchadi. Eat it with idlis and you have an easy way to fill up on protein and fibre in one light, tasty, vegan breakfast or dinner meal.

Senaga Pachadi Recipe

Preparation: 15-18 mts

Serves 3-4 persons

Cuisine: Andhra

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Ingredients:

1 1/4 cup besan/senaga pindi/chickpea flour

gooseberry sized tamarind (soak in 2 1/2 -3 cups of water, extract juice and discard pulp)

salt to taste

For popu/tadka/seasoning:

1/2 tsp mustard seeds

1 tsp cumin seeds

5-6 garlic cloves (crushed)

2 dry red chillis (de-seed and tear)

10-12 curry leaves

1/2 tbsp oil

1 Heat oil in a kadai, add the mustard seeds and as they begin to pop add cumin seeds, garlic cloves, red chillis and curry leaves and toast them for a half a minute. (Take care not to burn the tempering).2 Add chickpea flour and salt and roast along with the tempering base. On low to medium flame, constantly keep frying the besan till it changes colour (and lovely aroma emanates and the rawness of chickpea flour disappears). This could take some time, approx 8-9 mts. Take care not to burn the senaga pindi. Turn off heat. Remove onto a plate and cool.3 Once cool, add the tamarind extract along with water and combine well. It should be of a slightly runny consistency. Add more water if required. For a more tangy flavor, add more tamarind extract.4 Use your hand to bring them all together and also crush the tempering base as you combine. The flavors of spices come out well as you crush them. Adjust salt.5 Serve with hot idlis or dosas for a complete vegan diet that is also gluten free

P A L A K U R A B O B B A R L U V A D A L U – S P I N A C H B L A C K - E Y E D P E A S F R I T T E R S

I was craving something deep-fried last evening but stopped myself from preparing anything at that moment. So, I soaked some alasandalu (lobia/black-eyed peas/bobbarlu) this morning to make some fritters with our evening tea.

Absolutely crunchy on the outside and soft and chewy in the middle, these fritters have a wonderful mouth-feel and are an anytime treat when you crave for something warm and crispy. Works great as an appetizer, finger food or an evening snack to go with tea. Easy recipe and adaptable to many variations, I added chopped spinach to the coarsely ground lobia for added flavor and we enjoyed these green-speckled, deep-fried indulgence over a cup of masala chai.

Palakura Bobbarlu Vadalu Recipe

Prep & Cooking: 30 mts, soaking: 6-8 hours

Makes approx 30 vadas/fritters

Cuisine: Andhra

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Ingredients:

1 1/4 cup bobbarlu, soaked in water for 6-8 hrs and drained

1 cup chopped spinach/palakura

1 large finely chopped onion

3-4 green chillis finely chopped

2″ ginger finely minced

1 tsp cumin seeds

2 tbsps coriander leaves finely chopped

salt to taste

oil for deep frying

1 Grind the soaked and drained black eyed peas to a coarse paste adding about 1-2 tbsps of water. Add the chopped onions, chopped spinach, green chillis, ginger, coriander leaves, cumin seeds and salt and mix well.2 Take some of this mixture to form a lemon sized ball. Flatten it on your palm to make a patti shape. Prepare patties with the rest of the mixture.3 Heat oil for deep frying. Once its hot, reduce flame to medium and place these patties in the oil and fry them to a golden brown color

P A L A K U R A B O B B A R L U V A D A L U – S P I N A C H B L A C K - E Y E D P E A S F R I T T E R S

I was craving something deep-fried last evening but stopped myself from preparing anything at that moment. So, I soaked some alasandalu (lobia/black-eyed peas/bobbarlu) this morning to make some fritters with our evening tea.

Absolutely crunchy on the outside and soft and chewy in the middle, these fritters have a wonderful mouth-feel and are an anytime treat when you crave for something warm and crispy. Works great as an appetizer, finger food or an evening snack to go with tea. Easy recipe and adaptable to many variations, I added chopped spinach to the coarsely ground lobia for added flavor and we enjoyed these green-speckled, deep-fried indulgence over a cup of masala chai.

Palakura Bobbarlu Vadalu Recipe

Prep & Cooking: 30 mts, soaking: 6-8 hours

Makes approx 30 vadas/fritters

Cuisine: Andhra

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Ingredients:

1 1/4 cup bobbarlu, soaked in water for 6-8 hrs and drained

1 cup chopped spinach/palakura

1 large finely chopped onion

3-4 green chillis finely chopped

2″ ginger finely minced

1 tsp cumin seeds

2 tbsps coriander leaves finely chopped

salt to taste

oil for deep frying

1 Grind the soaked and drained black eyed peas to a coarse paste adding about 1-2 tbsps of water. Add the chopped onions, chopped spinach, green chillis, ginger, coriander leaves, cumin seeds and salt and mix well.2 Take some of this mixture to form a lemon sized ball. Flatten it on your palm to make a patti shape. Prepare patties with the rest of the mixture.3 Heat oil for deep frying. Once its hot, reduce flame to medium and place these patties in the oil and fry them to a golden brown color

C A P S I C U M P A C H A D I

This morning, there was no way I could pass up the capsicums sitting in the refrigerator screaming for attention. I set out to prepare a pachadi in combination with green chillis to mellow down the sweetness of capsicums. Capsicum and green chilli pieces are sauteed in oil, ground to a coarse paste and slow cooked in a tempering spice base along with tamarind to create an amazingly well balanced flavored pachadi – sweet, sour and spicy. Once you devour it with rice and a dash of ghee, its hard to imagine cooking and relishing capsicums in any other way.:)

Capsicum Pachadi Recipe

Prep & Cooking: 30-35 mts

Serves 7-8 persons

Cuisine: Andhra

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Ingredients:

3 big capsicums, washed and cubed

8-10 green chillis, chop into big pieces (adjust)

2-3 tbsps tamarind paste (adjust)

1 large onion, finely sliced

For seasoning/poppu/tadka:

1 tsp mustard seeds

1/2 tsp cumin seeds (optional)

1 tbsp split black gram dal (urad dal/minapappu)

1/2 tbsp channa dal (senaga pappu)- optional

1-2 dry red chillis

big pinch asafoetida/inguva/hing

few fresh curry leaves

1 tbsp oil

1 Heat two tsps oil in a cooking vessel, add green chillis and fry on medium heat for 4-5 mts, stirring it constantly. Remove from pan and cool.2 In the same pan, add the capsicum pieces and stir fry on medium heat for 3 mts. Remove and cool.3 Once cool, grind the sauteed green chillis, capsicum and tamarind paste to a coarse paste. Keep aside.4 Add the remaining oil to the cooking vessel, add mustard seeds and let them pop, add cumin seeds and dals. Let the dals turn red, add curry leaves and dry red chillis. Add the asafoetida and stir fry for a few seconds.5 Add the sliced onions and fry for 4 mts or till they turn transparent. Add the ground capsicum-green chilli paste to the sauteed onions and stir fry for atleast 15-18 mts on low to medium flame.6 Add salt and combine. Ensure that the capsicum-green chilli paste is thoroughly fried in oil. This pachadi stays fresh for a few days if stored in the refrigerator.7 Serve with hot rice and a dollop of ghee

C A P S I C U M P A C H A D I

This morning, there was no way I could pass up the capsicums sitting in the refrigerator screaming for attention. I set out to prepare a pachadi in combination with green chillis to mellow down the sweetness of capsicums. Capsicum and green chilli pieces are sauteed in oil, ground to a coarse paste and slow cooked in a tempering spice base along with tamarind to create an amazingly well balanced flavored pachadi – sweet, sour and spicy. Once you devour it with rice and a dash of ghee, its hard to imagine cooking and relishing capsicums in any other way.:)

Capsicum Pachadi Recipe

Prep & Cooking: 30-35 mts

Serves 7-8 persons

Cuisine: Andhra

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Ingredients:

3 big capsicums, washed and cubed

8-10 green chillis, chop into big pieces (adjust)

2-3 tbsps tamarind paste (adjust)

1 large onion, finely sliced

For seasoning/poppu/tadka:

1 tsp mustard seeds

1/2 tsp cumin seeds (optional)

1 tbsp split black gram dal (urad dal/minapappu)

1/2 tbsp channa dal (senaga pappu)- optional

1-2 dry red chillis

big pinch asafoetida/inguva/hing

few fresh curry leaves

1 tbsp oil

1 Heat two tsps oil in a cooking vessel, add green chillis and fry on medium heat for 4-5 mts, stirring it constantly. Remove from pan and cool.2 In the same pan, add the capsicum pieces and stir fry on medium heat for 3 mts. Remove and cool.3 Once cool, grind the sauteed green chillis, capsicum and tamarind paste to a coarse paste. Keep aside.4 Add the remaining oil to the cooking vessel, add mustard seeds and let them pop, add cumin seeds and dals. Let the dals turn red, add curry leaves and dry red chillis. Add the asafoetida and stir fry for a few seconds.5 Add the sliced onions and fry for 4 mts or till they turn transparent. Add the ground capsicum-green chilli paste to the sauteed onions and stir fry for atleast 15-18 mts on low to medium flame.6 Add salt and combine. Ensure that the capsicum-green chilli paste is thoroughly fried in oil. This pachadi stays fresh for a few days if stored in the refrigerator.7 Serve with hot rice and a dollop of ghee

C H U K K A K O O R A P A P P U – K H A T T A P A L A K D A L

A dal with greens that is a breeze to prepare despite the long list of ingredients is Chukkakura pappu. The tangy flavor of Chukkakora offsets the earthiness of the dal with green chillis providing the spice to balance out the flavors. A classic, down to earth Andhra recipe that is nutritious, full of iron and protein, and a flavor that is irresistible with finger licking goodness. One of my favorite pappu kura!

Chukkakura Pappu Recipe

Preparation: 25 mts

Serves 4-5 persons

Cuisine: Andhra

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Ingredients:

1 small cup tur dal/red gram dal/kandi pappu

1 1/2 – 2 cups finely chopped chukka koora (adjust)

1 onion, chopped

1 tomato, chopped (optional)

big pinch turmeric pwd

2-3 green chillis, slit lengthwise

1/2 tsp chopped ginger

salt to taste

2 cups water

For seasoning/poppu/tadka:

1 tsp mustard seeds

1/2 tsp cumin seeds

3-4 garlic cloves, crushed

2 dry red chillis, de-seed and tear

10-12 fresh curry leaves

2 tsps oil

1 In a pressure cooker, place dal, chukka kura leaves, onions, tomatoes, green chillis, ginger and turmeric pwd. Add 2 cups of water and pressure cook upto 2 whistles. If cooking over stove top, cook till the dal is almost cooked.2 Heat oil in a heavy bottomed vessel, add mustards seeds and as they jump around, add cumin seeds, garlic, red chillis and curry leaves and stir fry for a few seconds.3 Add this to the pressure cooked dal and combine. Cook on slow to medium flame for a few mts till you get the consistency of your choice.4 Serve with white rice

C H U K K A K O O R A P A P P U – K H A T T A P A L A K D A L

A dal with greens that is a breeze to prepare despite the long list of ingredients is Chukkakura pappu. The tangy flavor of Chukkakora offsets the earthiness of the dal with green chillis providing the spice to balance out the flavors. A classic, down to earth Andhra recipe that is nutritious, full of iron and protein, and a flavor that is irresistible with finger licking goodness. One of my favorite pappu kura!

Chukkakura Pappu Recipe

Preparation: 25 mts

Serves 4-5 persons

Cuisine: Andhra

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Ingredients:

1 small cup tur dal/red gram dal/kandi pappu

1 1/2 – 2 cups finely chopped chukka koora (adjust)

1 onion, chopped

1 tomato, chopped (optional)

big pinch turmeric pwd

2-3 green chillis, slit lengthwise

1/2 tsp chopped ginger

salt to taste

2 cups water

For seasoning/poppu/tadka:

1 tsp mustard seeds

1/2 tsp cumin seeds

3-4 garlic cloves, crushed

2 dry red chillis, de-seed and tear

10-12 fresh curry leaves

2 tsps oil

1 In a pressure cooker, place dal, chukka kura leaves, onions, tomatoes, green chillis, ginger and turmeric pwd. Add 2 cups of water and pressure cook upto 2 whistles. If cooking over stove top, cook till the dal is almost cooked.2 Heat oil in a heavy bottomed vessel, add mustards seeds and as they jump around, add cumin seeds, garlic, red chillis and curry leaves and stir fry for a few seconds.3 Add this to the pressure cooked dal and combine. Cook on slow to medium flame for a few mts till you get the consistency of your choice.4 Serve with white rice

T O M A T O P E R U G U P A C H A D I – T O M A T O Y O G U R T C H U T N E Y

Yogurt based chutneys are an integral part of South Indian cuisine and in Andhra we prepare a range of these chutneys using vegetables, either raw or cooked. Prepared from different combination of vegetables and sometimes even fruits, they have good nutritional value, very simple to prepare and flavorful.

A classic chutney in our parts is tomato perugu pachadi where red tomatoes are sauteed in a seasoning of curry leaves, green chillis and mustard seeds before combining with beaten curd. Luscious ripe tart tomatoes, fresh low fat curds and hints of green chillis and coriander leaves define this tart, healthy and delicious chutney. It has a mingling of flavors with the right balance of sweet, sour and spicy notes. Goes good with both rice and chapatis.

Tomato Perugu Pachadi Recipe

Preparation: 15-20 mts

Serves 3-4 persons

Cuisine: Andhra

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Ingredients:

2 large red ripe tomatoes, chopped

1 finely chopped onion (optional)

1 chopped green chilli

1 1/4 cups curd

1 tbsp coriander leaves

pinch of turmeric pwd

salt to taste

1 tsp oil

For seasoning/poppu/tadka:

1/2 tsp mustard seeds

pinch of cumin seeds (optional)

pinch of hing/asafoetida (optional)

8-10 fresh curry leaves

1/2 tsp split black gram (minappa pappu)

1-2 dry red chillis, de-seed and tear (optional)

1/2 tsp oil

1 Heat oil in a pan. Add mustard seeds and let them pop, add the split gram dal and let it turn red. Add the curry leaves, red chillis and asafoetida and toss for a few seconds.2 Add the chopped onions and green chillis and fry till transparent. Add turmeric pwd and salt.3 Add the chopped tomatoes and cook for 6-8 mts or till they turn soft but not mushy. Turn off heat and cool.4 Beat the curd till smooth. Combine the cooked tomato mixture with the beaten curd and garnish with fresh coriander leaves. Serve with white rice or rotis

T O M A T O P E R U G U P A C H A D I – T O M A T O Y O G U R T C H U T N E Y

Yogurt based chutneys are an integral part of South Indian cuisine and in Andhra we prepare a range of these chutneys using vegetables, either raw or cooked. Prepared from different combination of vegetables and sometimes even fruits, they have good nutritional value, very simple to prepare and flavorful.

A classic chutney in our parts is tomato perugu pachadi where red tomatoes are sauteed in a seasoning of curry leaves, green chillis and mustard seeds before combining with beaten curd. Luscious ripe tart tomatoes, fresh low fat curds and hints of green chillis and coriander leaves define this tart, healthy and delicious chutney. It has a mingling of flavors with the right balance of sweet, sour and spicy notes. Goes good with both rice and chapatis.

Tomato Perugu Pachadi Recipe

Preparation: 15-20 mts

Serves 3-4 persons

Cuisine: Andhra

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Ingredients:

2 large red ripe tomatoes, chopped

1 finely chopped onion (optional)

1 chopped green chilli

1 1/4 cups curd

1 tbsp coriander leaves

pinch of turmeric pwd

salt to taste

1 tsp oil

For seasoning/poppu/tadka:

1/2 tsp mustard seeds

pinch of cumin seeds (optional)

pinch of hing/asafoetida (optional)

8-10 fresh curry leaves

1/2 tsp split black gram (minappa pappu)

1-2 dry red chillis, de-seed and tear (optional)

1/2 tsp oil

1 Heat oil in a pan. Add mustard seeds and let them pop, add the split gram dal and let it turn red. Add the curry leaves, red chillis and asafoetida and toss for a few seconds.2 Add the chopped onions and green chillis and fry till transparent. Add turmeric pwd and salt.3 Add the chopped tomatoes and cook for 6-8 mts or till they turn soft but not mushy. Turn off heat and cool.4 Beat the curd till smooth. Combine the cooked tomato mixture with the beaten curd and garnish with fresh coriander leaves. Serve with white rice or rotis

P A C H I M A M I D I K A Y A - K O B B A R I P A C H A D I – R A W M A N G O -C O C O N U T C H U T N E Y

Earlier, I had blogged a pachadi recipe using green mango and fresh coconut, kobbari mamidikaya pachadi. Today, I’m blogging another version of this pachadi, a traditional Andhra summer favorite.

This humble, brown zesty chutney that lacks visual appeal comes from a favorful combination of fresh coconut and raw mango (both from my backyard garden) with a pleasant sweet-tangy flavor, the red chillis and spices providing the necessary kick and freckled with an aromatic seasoning of curry leaves. Magical raw food at its best, pachadi lovers would relish.:)

Its an easy task putting it all together. Just make sure you don’t burn the spices and use a slightly tangy variety of mango like suvarna rekha as the coconut itself is sweet with only red chillis providing the spice. You wouldn’t want a sweet pachadi but a concoction that is sweet, tangy and spicy.

Mamidikaya Kobbari Pachadi Recipe

Preparation: 20 mts

Serves 4-5 persons

Cuisine: Andhra

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Ingredients:

1 cup of freshly grated coconut

3/4 cup raw mango, peeled and grated (if mango is too tangy reduce)

1 1/2 tbsps coriander seeds

3/4 tsp cumin seeds

5 dry red chillis (increase or decrease to suit your spice level)

7-8 garlic flakes

14 -15 curry leaves

salt to taste

1 tsp oil

For tempering/poppu/tadka:

1/2 tsp mustard seeds

8-10 fresh curry leaves

1/2 tsp split black gram (minappa pappu)

1-2 dry red chillis, de-seed and tear

1/2 tsp oil

1 Heat oil in a pan. Add cumin, coriander seeds and red chillis and fry them for 2 mts on medium heat. Add the garlic flakes and curry leaves, fry for another mt. Remove from pan and cool.2 Once cool, grind the spices to a coarse pwd and then add the grated coconut, mango and salt and grind to a coarse paste by adding very little water. A stone mortar is recommended to crush them but you can use a blender too.3 Heat oil in a small pan. Add the mustard seeds and let them pop. Add the split black gram and let it brown. Add the curry leaves and dry red chilli and toss them for a few seconds till the flavors come out.4 Turn off heat and add the seasoning to the ground mango-coconut pachadi and combine.5 Serve with hot steamed rice and ghee.

E R R A K A R A M M A S A L A D O S A

The ever versatile masala dosa in all its variations and myraid fillings is a meal by itself. Erra kaaram masala dosa is basically one of the incarnations of the masala dosa. A popular Andhra tiffin item, this dosa differs from the mysore masala dosa in terms of the filling. Mysore masala dosa is smeared with a red chilli-garlic chutney, served with some white butter and potato masala.

Erra kaaram aka ulli kaaram masala dosa uses a red chutney made from onion, garlic and red chillis (ulli kaaram), spiced roasted chickpeas podi which is liberally sprinkled followed by the potato masala, giving it a distinctive fiery flavor.

Pappulu Podi Recipe

Prep & Cooking: 3 mts

Cuisine: Andhra

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Ingredients:

1/4 cup roasted split chickpeas/dalia/putnala pappu/bhuna chana

1/4 tsp cumin seeds

1 crushed garlic flake (optional)

2 dry red chillis (de-seeded)

1 tsp dry coconut pwd (optional)

salt to taste

1 Grind all the above ingredients to a fine powder and store in an air-tight container.2 Serve with rice and ghee, sprinkle over idlis with a dollop of ghee or sprinkle some of this podi over stir fry dishes like beans/capsicum.

Erra Kaaram Recipe

Prep & Cooking: 6-8 mts

Cuisine: Andhra

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Ingredients:

1 large onion, sliced

3 garlic flakes crushed

1 tsp tamarind paste

4 dry red chillis, de-seeded

1 tsp oil

salt to taste

1 Heat oil in a vessel. Add the onions, red chillis and garlic flakes and saute for 3 mts. Remove and cool.2 Grind the sauteed mixture along with tamarind paste and salt to a fine paste.

Potato Masala Recipe

Prep & Cooking: 15 mts

Cuisine: Andhra

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Ingredients:

2 boiled potatoes

1 onion, finely sliced

2 green chillis, slit length wise

1/4 tsp grated ginger

12-15 curry leaves

1/2 tsp mustard seeds

big pinch turmeric pwd

salt to taste

1 Heat oil in a vessel. Add the mustard seeds and let them pop. Add the curry leaves, green chillis, ginger and onions and saute for 2 mts. Add turmeric pwd.2 Slightly mash the potatoes and add to the onions and saute further for another 2 mts. Add salt and sprinkle 2-3 tbsps of water. Cover and cook on low heat for a minute. Turn off heat.

How to prepare masala dosa batterPour a ladleful of dosa batter in the centre of the hot tava and spread the batter with the back of the ladle to form a thin circle. Drizzle oil along the edges of dosa and let it cook on medium heat for 2-3 mts. Now take a tbsp of the erra kaaram and spread with a spatula all over the open side of the dosa. Next spread a tsp of melted butter all over. Now sprinkle some of the pappulu podi all over the dosa and finally spread potato masala. Don’t flip the dosa. Just fold over and serve hot.

Note:

Potato masala is optional as the dosa tastes great with just erra kaaram and pappulu podi.

Prep time: min Cook time: min Ingredients:

The ever versatile masala dosa in all its variations and myraid fillings is a meal by itself. Erra kaaram masala dosa is basically one of the incarnations of the masala dosa. A popular Andhra tiffin item, this dosa differs from the mysore masala dosa in terms of the filling. Mysore masala dosa is smeared [...]

M I X E D V E G E T A B L E K O O T U

Mixed Vegetable Kootu

The kitchen smelt remarkably delicious with warm aromatic flavors while cooking today’s recipe, mixed vegetable kootu. The reason for the wonderful aroma were the roasted spices and lentils – asafoetida, cinnamon, bengal gram and poppy seeds that were ground to a paste with fresh coconut forming the masala base of the kootu. Makes for a memorable side not only with rice but with dosa and chapati too.

Mixed Vegetable Kootu Recipe

Prep & Cooking: 40 mts

Serves 5 persons

Cuisine: South Indian

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Ingredients:

1 large carrot, peeled and cubed

1 large potato, peeled and cubed

1 large brinjal, cut into pieces

2 tomatoes, finely chopped

1/4 tsp turmeric pwd

salt to taste

Roast in 2 tsps of oil:

3-4 dry red chilies

1 tbsp coriander seeds

1 tbsp senaga pappu/chana dal/bengal gram

2 tsps ghasagasalu/poppy seeds/khus-khus

1″ cinnamon stick

pinch of asafoetida

2 tbsps grated coconut

For seasoning/poppu/tadka:

1/2 tsp mustard seeds

1/2 tsp cumin seeds

few fresh curry leaves

1 tbsp ghee or oil (ghee is preferred for this particular kootu)

1 Heat ghee in a heavy bottomed vessel, add mustard seeds and allow to splutter, add cumin seeds and let them brown. Add curry leaves and saute for few secs.2 Add the carrot, potato and brinjal pieces and saute on medium flame for 3-4 mts. Reduce flame, add salt and turmeric pwd and combine. Place lid and cook till the vegetables are half cooked. Add tomatoes and cook further for another 4-5 mts.3 While the vegetables are cooking, heat oil in a pan, add channa dal, coriander seeds, khus khus, cinnamon stick and red chilies and saute till the dals turn red and a lovely aroma emanates the kitchen. Add the coconut and asafoetida and roast for half a mt. Turn

off heat and cool. Grind this mixture without water till it becomes a powder, add little water and make a smooth paste.4 Add 2 1/2 cups of water to the vegetables and bring to a boil. Cook with lid for 7-8 mts. Remove lid and add the ground paste and combine well. Cook on low-medium flame for 15-20 mts, till the texture is thick and not watery.5 Turn off heat and garnish with fresh coriander leaves. Serve with hot rice, chapatis or dosas

P I N E A P P L E R A S A M

Pineapple Rasam

When I eat rice for lunch, rasam is a must and the meal is never complete without it. And more so during the monsoon as this piping hot comfort soup soothes the soul. There are numerous versions of this simple soup and one of my favorite is an exotic South Indian delicacy, Pineapple Rasam. Refreshing ripe pineapple is put to good use in a spiced rasam to yield well balanced flavors – a tangy, sweet and and spicy rasam.

Pineapple Rasam Recipe

Preparation: 25-30 mts

Serves 4-5 persons

Cuisine: South Indian

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Ingredients:

1/4 cup cooked tur dal/red gram dal/kandi pappu

1 tomato, chopped or pureed

1/4 tsp turmeric pwd

1-2 green chilies, slit

1 1/2 tsps home made rasam powder

1/4 cup pineapple puree

2 pineapple slices, cut into 1″ pieces

1 tsp jaggery or sugar

few fresh curry leaves

salt to taste

3 1/2 cups water

For seasoning/poppu/tadka:

1/2 tsp mustard seeds

1/2 tsp cumin seeds

pinch of asafoetida/hing/inguva

few fresh curry leaves

2 tsps ghee

1 Heat a deep vessel, add 3 1/2 cups of water, mashed dal, chopped tomato, pineapple pieces, salt, turmeric pwd, green chilies, few fresh curry leaves, jaggery and rasam pwd and bring to a boil. Continue to boil for 5 mts, till the pineapple pieces are cooked.2 Add pineapple puree and continue to cook on medium flame for 2-3 mts.3 Heat oil in a pan, add mustard seeds and as they splutter, add cumin seeds and curry leaves and stir fry for a few seconds. Add asafoetida and turn off heat.

4 Add this to the rasam and combine. Turn off heat and place lid. Garnish with coriander leaves and serve with white rice and appadams