RASAM / PAPPU RASAM / DAL RASAM

INGREDIENTS

1 cup toovar dal

1 medium size onion chopped

1 medium size tomato chopped

½ tea spoon turmeric powder

1 tea spoon mustard seeds

½ table spoon black pepper

½ table spoon jeera

8-10 garlic pods

1 sprig curry leaves

1 sprig coriander leav

3-4 dry red chilli

A small lemon size tamarind

2 table spoon oil.

A pinch of asafoetida

Salt to taste.

 

METHOD

1. Take a pressure cooker, put toovar dal, turmeric powder , few drops of oil and 3 cups water. Close the lid and cook it for 4 whistles. Allow it to cool

2. place a tamarind in a bowl, add some amount of wate,r keep aside for 15 minutes and filter the tamarind juice and keep aside.

3.Take a blender, put black pepper, jeera, coriander leaves and garlic, blend in a coarse.

4. remove the lid , mash the dal by using masher or mixer.

5. Now add blended  ingredients to the dal.

6. Heat  in  oil in a pan, add mustard seeds, when they start to splutter, add red chilli, asafoetida and curry leaves fry for few seconds. Now add onion and tomato , fry for few minutes until onion becomes transparent.

7. Put  dal mixture to it. Now add salt and tamarind  juice and cook for few more minutes .when it boils for 3-5 minutes, turn off the stove.

8. serve it with steamed rice.

Note : Stir before serving, so that the dal water mix well. This rasam is meant not to be clear. So mix well before you serve.

SCRAMBLED EGG WITH SPRING ONION / EGG BHURJI

INGREDIENTS

 

 

 

2 eggs

1 medium size onion chopped

2 table spoon chopped spring onion

2-3 green chillies chopped

1 tea spoon pepper powder

A pinch turmeric powder ( optional)

2 table spoon oil

Salt to taste

METHOD

1. Heat oil in a pan , when it is hot , add green chillies , fry for few seconds, now add chopped onion and spring onion , turmeric powder, pepper powder and salt , fry for few minutes until the spring onion become tender.

2. Now break the eggs and mix it slowly, cook it until the eggs are done and get the scrambled texture.

3. serve it with chapathi  or sambar rice or rasam rice as side dish

RICE UPMA / RICE BATH

INGREDIENTS

 1 cup rice

1 teaspoon mustard seeds

A pinch of asafoetida

6-8 curry leaves

1 tomato chopped

1 teaspoon split Bengal gram

1/2 cup finely chopped onion

3-5 green chilli cut into length wise

1 table spoon ginger garlic paste

2 table spoon oil

1/2 tea spoon jeera

1 teaspoon skinless split Black gram

salt to taste

METHOD

 1.   Heat the oil in a pressure cooker, add the mustard seeds, when they begin to splutter, add the asafoetida, curry leaves, jeera, split bengal and black gram. Sauté till the split Bengal and black gram turn lightly browned. Add ginger garlic paste and fry for few seconds.

2.  Add onions and fry till golden brown and now add green chillies and tomato,  fry well. Now add 2 cups of water and salt to it  and mix well. When the water started to boil, add rice and close the cooker and cook it for 2-3 whistles.

3. serve hot with chutney

 

FISH CURRY / FISH PULUSU / FISH SARU

INGREDIENTS

4-5  fish pieces

1 table spoon chilli powder

½ tea spoon turmeric powder

6-8  garlic cloves

1’ fresh ginger piece

1 table spoon coriander powder

1 lemon size tamarind

2 sprig fresh coriander leaves

1 sprig curry leaves

1 tea spoon mustard seeds

2 onion sliced

2-3 table spoon oil

Salt to taste.

 

METHOD

1.soak tamarind in water for atleast 15-20 minutes and extract juice from it.

2. Grind  onion, garlic, ginger,tomato, coriander leaves, chilli powder and coriander powder  in to a smooth paste.

3. Heat oil in a kadai, add mustard seeds, when they start to splutter, add curry leaves and ground masala, fry for few minutes. Now add 2 cups of water, tamarind juice  and salt, cook covered in a low flame for 10-15 minutes. Now add fish pieces and cook covered in a low flame for few minutes until fish cooked inside.

 

4. serve it with steamed rice

 

 

 

SEMIYA PAYASAM [ VERMICELLI KHEER]

   INGREDIENTS

1 Cup semiya or vermicelli

1 cup sugar

2 cup milk

2 table spoon ghee

10-15 cashew nuts

10-15 raisins

2-3 elachi

2 cups water

METHOD

1.      In a pan, add one spoon ghee, roast vermicelli in medium flamewith constant stirring. The vermicelli should turn golden color. Bring water to boil in a large bowl, add vermicelli . cook for 6-8 minutes until vermicelli becomes soft.

2.      Add sugar and stir well. Powder the elachi and add to it. The cooked vermicelli turns transparent at this stage. Boil  for 2-4 minutes.

3.      Now add milk and bring to boil. Boil for a minute and switch off the stove. In a pan , add ghee,  fry the cashews into golden yellow colour. Fry the raisins in the ghee until it fluffs up. Add these fried cashews and raisins to payasam along with ghee, Stir well.

4.      Serve hot or cold.

NOTE: you can increase the quantity of milk depending upon the consistency you require.

PLANTAIN FRY / BALEKAI PALYA

INGREDIENTS

1 raw banana

1 medium sized onion chopped

½ table spoon chilli powder

A pinch turmeric powder

1 sprig of curry leaves

1 tea spoon mustard seeds

½ tea spoon jeera

Salt to taste

1 table spoon oil

METHOD

 1. Take of only the fibre from outer cover of raw banana and cut banana in a round shape.

2. Heat oil in a kadai, add mustard seeds when they start to splutter, add jeera, curry leaves and onion. Fry for few seconds until the onion turns transparent. Now add cut banana pieces, fry for few seconds and add chilli powder, turmeric powder and salt. Cook covered in a low flame until the banana becomes soft.

3. Serve as a side dish for sambar rice or rasam rice

RADISH RAITA / MULLANGI RAITA

1 cup grated radish

1 cup yogurt

½ teaspoon mustard seeds

6-8 curry leaves

2 green chilli chopped finely

1 sprig fresh coriander leaves

1 table spoon oil

1 teaspoon split Bengal gram

A pinch of asafoetida

Salt to taste

METHOD

1.      Heat the oil in a pan. Add mustard seeds and split Bengal gram. Once it splutters, add  curry leaves, asatoefida and chopped green chillies. Fry this for less than a minute.

      2. Pour this mixture to the curd and mix well. Add salt to taste. Mix the grated radish and coriander leaves to the curd just before serving.

PUDINA CHUTNEY [ MINT CHUTNEY]

INGREDIENTS

1 cup fresh mint leaves

2 table spoon urdu dal

1 table spoon grated coconut

2 sprig fresh coriander leaves

4-5 green chillies

A small piece of tamarind

2 table spoon oil

Salt to taste

1 sprig of curry leaves

½ tea spoon mustard seeds

 

METHOD

1. Heat  1 table spoon oil in a pan, fry urdu dal for 1 minute , add mint leaves, tamarind, coconut, green chillies,  garlic and coriander leaves and fry for 4- 5 minutes. keep aside and let it cool.

2. Grind fried ingredients and salt to form a smooth paste. Season with mustard seeds and curry leaves.

3. serve it as a side dish for chapathi or dosa or sambar rice

BELL PEPPER FRY

INGREDIENTS

1 cup green bell pepper cut into square shape

1 cup red bell pepper cut into square shape

1 cup yellow bell pepper cut into square shape 

2 medium size onion cut into square shape

1 sprig of curry leaves

1 tea spoon mustard seeds

Salt to taste

A pinch asatoefida

3 table spoon oil

FOR MASALA POWDER

1 table spoon Bengal gram

1 table spoon split green gram

1 table spoon urdu dal

¼ table spoon poppy seeds

5-6 dry red chillies

2-3 cloves

1” cinnamon stick

METHOD

1.       Heat  1 tea spoon of oil and lightly fry the masala powder ingredients. Cool and grind to a coarse powder.                

2.      Heat the remaining oil and add the mustard seeds, curry leaves and asafoetida. Fry for few seconds. Add the onions and sauté till they turn pink. Now add bell peppers and salt fry for 5-8 minutes in a oil until the bell peppers turns soft. Now add 2-3 table spoon ground masala powder and mix well. Fry for few minutes and turn off heat.

3.      Serve hot with chapathi.

BEANS AND RADISH SAMBAR

INGREDIENTS

1 cup toovar dal

1 cup radish cut into circle shape

1 cup beans cut into 2” length

1 onion cut into slice

2-3 table spoon sambar powder

1 table spoon chopped fresh coriander leaves

¼ tea spoon turmeric powder

Salt to taste

FOR GRINDING

½ cup grated coconut

A small lemon size tamarind

1-2  tomato

 FOR TEMPERING

1 sprig of curry leaves

2-3 red chillies

¼ tea spoon asafoetida

2 table spoon cooking oil

½ tea spoon mustard seeds

 

1/2 tea spoon jeera

METHOD

1. Cook the dal with radish, beans, onion, turmeric and 2-3 drops of oil  with 3 cups of water for 2-3 whistles and keep aside.

2. Grind grated coconut, tomato and tamarind into a smooth paste.

3. Boil cooked dal and vegetables in a heavy bottomed pan. Add salt and sambar powder and cook for 6-8 minutes. Now add ground paste and 2 cups water and cook for few minutes until tha sambar reaches the desired consistency. Add chopped coriander leaves. Switch off the stove.

4. Heat a table spoon of oil in a small kadai, add mustard seeds, when it starts to splutter, add jeera, dry red chillies, curry leaves and asatoefida, fry for few seconds and pour over the sambar.

5. Serve hot with steamed rice or idlies

PLAIN RICE FLOUR BREAD ( AKKI ROTI)

INGREDIENTS

2 cup rice flour

Salt to taste

 

2 table spoon oil

METHOD

1. Heat a 2 cups water in a pan, add salt and set to boil. Now add rice flour and mix and turn off heat. Now cover the dough and keep aside for 10-15 minutes, so that it becomes soft.

2. Take the dough in a big bowl and knead thoroughly till the consistency of dough is similar to chapathi.

3.Place a tava on the gas to heat, take big lemon sized dough and shape it into   ball. Expand it by keeping it on a thick plastic sheet by pressing with your hand by applying few drops oil. Carefully pick up roti  and place on the heated tava. cook the roti on the medium flame until brown spots appear on it. Turn over and cook other side also. Take out the cooked roti on a plate.

4. serve hot with peas and potato sagu or vegetable sagu

[NOTE : FOR SAGU REFER VEGETABLE SAGU]

HALU OBBATTU OR POORI IN COCONUT SWEET SAUCE

INGREDIENTS

FOR SWEET COCONUT SAUCE OR KAYI HALU

1 cup grated copra  or coconut

½ cup jiggery

1 table spoon raw rice

2 table spoon poppy seeds

3-4 cardamom

FOR POORI

1 Cup wheat flour

1 tea spoon oil

A pinch salt

Oil for deep fry

METHOD

1. Take  wheat flour in a wide bowl, add oil and salt to it and mix it with finger tips. Add water and knead it into a  stiff dough which should be similar to poori dough. Keep aside

2. In a pan dry roast poppy seeds and raw rice separately till they become fragrant and start popping.

3. Grind roasted poppy seeds, raw  rice , copra and cardamom to a smooth paste. Combine the mixture with water and bring it to boil for 5- 10 minutes. Now add jaggery  and boil for few minutes until the mixture is combined and fragrant.

4. Take a  gooseberry sized poori dough and roll it into a very thin roti. Heat oil in a kadai, and deep fry the poori on medium flame until they are crisp on both sides.

5. Put the deep fried poories in coconut sweet sauce or kayi halu.

6. Serve hot or cold.