COCONUT CHUTNEY

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INGREDIENTS

Oil – 1tbsp

Peanuts – 1 tbsp

Green chillies – 10 to 12

Chana dal – 1 1/2 tbsp

Urad dal – 1 tsp

Coriander seeds – 1/2 tsp

Cumin seeds – 1/2 tsp

Roasted chana dal – 1 1/2 tbsp

Broken red chillies – 3 pieces

Curry leaves – few

Garlic – 3 mashed

Freshly grated coconut – 1/2 cup

Yogurt – 1 /2 cup to 1 cup

Salt to taste

TALIMPU

Oil – 1 tsp

Mustard seeds – 1/2 tsp

Broken red chillies – 2 pieces

Curry leaves – few

METHOD

1. Heat oil in a pan. Fry peanuts for 2 minutes. Add green chillies and fry for 3 minutes. Then, add chana dal, urad dal, cumin seeds, coriander seeds and broken red chillies .
2. Fry on low flame till they become light golden colour. Add roasted chana dal and fry for 2 more minutes. Add mashed garlic and curry leaves mix well. Switch off the flame and cool it.
3. Put all the fried ingredients in a grinder jar. Add salt and grind it to a coarse powder.
4. Then add freshly grated coconut and curd and grind it to a paste. Lastly add coriander leaves and grind one more time.
5. Empty it into a bowl. Heat oil in a small kadai and add mustard seeds. Let them splutter. Add red chillies and curry leaves. Fry for a second and pour it over chutney.
6. Mix well. Serve with dosa. Adjust spice level according to your taste.

SENAGAPINDI CHUTNEY

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INGREDIENTS

Senaga pindi [besan] – 4 tbsp

Butter milk – 2 cups

Lemon juice – 1/2 tsp

Finely chopped coriander leaves – 1 tbsp

Salt to taste

Turmeric powder – a pinch

TALIMPU

Oil – 2 tbsp

Mustard seeds- 1/2 tsp

Cumin seeds – 1/2 tsp

Mashed garlic – 4 cloves

Broken red chillies- 4 pieces

Curry leaves – few

METHOD

1. Heat oil in a kadai. Add mustard seeds and let them splutter. Add all the remaning ingredients one by one and fry for a minute. Add senaga pindi.
2. Mix well. Fry on low flame till the raw smell fades. Add turmeric powder and red chilli powder.
3. Mix well. Add butter milk and keep strring continuously, until the mixture combines well and thickens slightly.
4. Add salt, lemon juice and finely chopped coriander leaves.
5. Goes well with idli.

SUGGESTIONS

Instead of senaga pindi you can use kandi podi.

ATUKULA MIXTURE

INGREDIENTS

Atukulu – 1 cup

Pea nuts – 1/4 cup

Cashew nuts – 1/4 cup

Red chilli powder – 1tbsp

Curry leaves – 2 springs

Salt to taste

Oil for deep frying

METHOD

1. Heat some oil in a deep kadai.
2. When the oil is hot enough, add atukulu in small batches .
3. As and when they are puffed, remove the atukulu using a slotted spoon and transfer them to a colander.
4. Repeat steps 2 and 3 depending on your required quantity.
5. Add salt and red chilli powder to the fried atukulu and mix well.
6. Fry some cashew nuts, peanuts and curry leaves separately in the same oil.
7. Add the fried cashew nuts, peanuts and curry leaves to the atukulu.
8. Mix everything until it is well coated with the spices.
9. Store the mixture in a glass jar or air tight container.
10. The mixture stays good for about 10 to 15 days.

KARIVEPAKU RICE

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INGREDIENTS

Raw rice – 1 cup

Curry leaves – 1/2 cup

Freshly grated coconut – 1/2 cup

Peanuts – 2 tbsp roasted and skinned

Cumin seeds – 1 tsp

Garlic clove – 1 optional

Green chillies – 4

Lemon juice – 1 1/2 tsp

TALIMPU

Ghee – 1bsp

Oil – 1 tbsp

Mustard seeds- 1 tsp

Urad dal -1 1/2 tsp

Cashew nuts – 8 cut into pieces

METHOD

1. Cook rice with 2 1/2 cups of water. Cool it and keep it aside.
2. Grind grated coconut, curry leaves, green chillies, cumin seeds and ground nuts to a fine paste.
3. Heat oil and ghee in a kadai. Add mustard seeds. Let them crackle. Add urad dal and cashew nuts.
4. Fry for a minute. Add karivepaku paste and fry till water evaporates.
5. Add salt and mix well. Then add cooked and cooled rice. Mix well.
6. Cook on low flame till the mixture coats well. Lastly, add lemon juice and mix well.
7. Serve with ullipaya perugu pachadi. Adjust seasonings.

EGG SNACK

INGREDIENTS

Boiled eggs – 4

Finely chopped onions – 1 medium size

Finely chopped tomatoes – 2 tbsp [remove seeds and chop it]

Finely chopped coriander for garnishing

Salt to taste

Red chilli powder- 1tsp

METHOD

1. Boil eggs, peel it and keep it aside.
2. Just before serving, cut eggs in half.
3. Arrange in a plate. Sprinkle finely chopped onions and tomatoes.
4. Lastly sprinkle salt, red chilli powder and finely chopped coriander leaves.
5. Serve as accompaniment.

GODUMA DOSA

INGREDIENTS

Whole wheat [godumalu] – 1 cup

Urad dal – 1/2 cup

Raw rice – 1 tbsp

Fenugreek seeds – 1 tsp

Salt to taste

Ghee and oil for frying

Finely chopped onions – 1 medium size

Finely chopped ginger – 1 to 2 tbsp

Finely chopped green chillies- 1 to 2 tbsp

Finely chopped fresh coriander leaves

METHOD

1. Wash godumalu, urad dal, rice and fenugreek seeds well. Soak in water for 6 to 8 hours.
2. Drain and grind to make a smooth batter using 1 to 1 1/2 cups of water. Add salt and mix well.
3. Set aside to ferment for 5 hours. Just before making dosas, add little water if necessary.
4. Heat dosa tawa. Pour a ladle of batter into the centre of tawa. Spread quickly using the ladle.
5. Sprinkle onions, green chillies, ginger and coriander leaves. Drizzle oil and ghee.
6. Cook on high flame for 30 to 40 seconds, then cook on medium flame to low flame.
7. Once the base becomes golden colour or crisp. Take the dosa out onto a plate.
8. No need to cook another side. Serve with chutney.

CARROT PALAK RICE

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INGREDIENTS

Rice – 1 cup

Chopped palak – 1 cup

Grated carrot- 1/2 cup

Onions – 1 sliced

Garlic cloves – 5 finely chopped

Black pepper corns – 3 to 4

Cloves – 3 to 4

Cinnamon – 1 inch

Cumin seeds – 1/2 tsp

Ghee – 1 1/2 tbsp

Salt to taste

METHOD

1. Cook rice with 2 1/2 cups of water and cool it. Keep it aside.
2. Wash finely chopped palak and boil it . Strain and squeeze water. Keep it aside.
3. Heat ghee in a kadai and add cumin seeds. When cumin seeds start to crackle, add black pepper corns, cloves and cinnamon.
4. Fry for few seconds. Add finely chopped garlic and sliced onions. Saute it for 2 minutes.
5. Add the grated carrot, salt and strained palak. Fry till the raw smell goes away.
6. Add cooled rice and mix well. Check out the seasonings. Cook on low flame till the rice absorbs the masala.
7. Garnish with finely chopped coriander leaves. If u want it to be more spicy, add green chillies.

SOYA GRANULES AND TOTAKURA RICE

INGREDIENTS

Basmathi rice- 1 cup washed and soaked for 1 hour

Finely chopped totakura- 1 1/2 cups

Soya granules- 1 cup

Ginger garlic paste – 1tbsp

Pulav masala – 1/2 tsp

Ghee – 1tbsp

Oil – 1 tbsp

Onions – 2 finely chopped

Green chillies – 2 slited

Water – 1 1/2 cups

Salt to taste

METHOD

1. Washed and soak basmathi rice for 1 hour.
2. Boil soya granules in water for 5 to 8 minutes. Strain and wash in cold water.
3. Squeeze off the excess water and set aside. Wash totakura well and strain it. Boil totakura in water for 5 to 6 minutes on high flame.
4. Strain and squeeze off the excess water and set aside. Add oil and ghee in a kadai. Add finely chopped onions and green chillies.
5. Add salt and cook on low flame till onions turns light pink. Then, add ginger and garlic paste and fry for 5 minutes on medium flame.
6. Add soya granules and mix well. Fry for 3 to 4 minutes. Then add squeezed totakura and mix well.
7. Cook on medium flame for 4 minutes. Add salt and pulav masala. Mix well.
8. Add water and bring it to boil. Add strained basmathi rice. Check out seasonings.
9. Cook on low flame till the rice is done. Goes well with raita and any masala curries.

MAGAYA RICE

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INGREDIENTS

Rice – 1 cup cooked with 2 1/2 cups of water and cool it.

Magaya pachadi – 4 to 5 tbsp (according to your taste)

Ghee – 3 tbsp

TALIMPU

Oil – 1tsp

Mustard seeds – 1/2 tsp

Cumin seeds – 1/2 seeds

Curry leaves – few

METHOD

1. Take a bowl. Mix rice, ghee and magaya pickle. Adjust seasoning.
2. Heat oil in a pan. Add mustard seeds and let them splutter. Add cumin seeds and curry leaves and fry for 10 seconds and pour it over the magaya rice.
3. Adjust pickle according to your taste.

KAKARAKAYA FRY

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INGREDIENTS

Kakarakaya 1/2 kg

Turmeric powder – 1/4 tsp

Red chilli powder- 1 1/2 tsp

Salt to taste

TALIMPU

Oil – 3 to 4 tbsp

Cumin seeds – 1/2 tsp

Broken red chilli pieces – 6

Mashed garlic cloves – 4

Curry leaves – few

METHOD

1. Peel the bitter gourds. Nip the ends.
2. Cut into thin round slices and remove the seeds and pith.
3. Heat oil in a wide pan and add all the talimpu ingredients one by one and let them fry for 30 seconds.
4. Add bitter gourd pieces, turmeric and salt. Mix well.
5. Cook on medium flame until bitter gourd pieces are roasted well.
6. Keep stirring in between to prevent browning.
7. Lastly add red chilli powder and fry for one more minute.
8. To make the bitter gourd pieces crisp while cooking, use a bit more oil.
9. Serve with rice and ghee.