CAULIFLOWER FRY

• 

INGREDIENTS

Cauliflower floretts – 2 cups

Onions – 1 cut into cubes

Green chillies – 3 slited

Turmeric powder – 1/4 tsp

Butter – 1tbsp

Red chilli powder – 2 tsp

Salt to taste

Finely chopped ginger – 1 1/2tsp

Water 1 1/2 cup

TALIMPU

Oil – 1tbsp

Cumin seeds – 1/2 tsp

Mashed garlic – 4 cloves

Dry red chilli pieces – 4

Curry leaves – few

Pulav masala – 1/2 tsp [ check out my previous posts ]

This recipe was passed onto me by my sister.

METHOD

1. Take a kadai, add cauliflower floretts , onions, green chillies, turmeric powder, finely chopped ginger, red chilli powder, butter, salt and water.
2. Cover and cook on low flame till the water evaporates and the cauliflower is cooked.
3. Switch off the flame and keep it aside. Heat oil in another pan, add cumin seeds and let them splutter. Add all the remaning ingredients one by one.
4. Fry for few seconds and add 1/2 tsp of pulav masala. Then add cooked cauliflower , mix well.
5. Cook on low flame till the cauliflower is well fried and turns into lightly brown in colour. Switch off the flame.
6. Check out seasonings. Goes well with rice.

CORIANDER POWDER

INGREDIENTS

Coriander seeds – 1cup

Dry red chillies pieces – 1 cup to 1 1/2 cup [ adjust according to your spice level ]

Garlic cloves – 10 mashed

Cumin seeds – 2 tbsp

Urad dal – 2 tbsp

Mustard seeds – 1/2 tsp

Tamarind – small lemon size

Curry leaves – 1/2 cup loosely packed

Oil – 1 tbsp

This podi mixed with hot rice with generous amount of ghee can be taken before starting your meals. Good for health.

METHOD

1. Heat oil in a wide pan , add broken red chilli pieces. Fry on low flame for one minute.
2. Then add all the remaning ingredients. Stir continuously and fry on low flame till the coriander seeds release their flavour and turn golden.
3. Remove and cool. Place the cooled spice mixture along with salt in a blender and grind to make a coarse powder.
4. Store in air tight container and serve with hot rice or idly with generous amount of ghee.

KODIGUDDU PALU POSI KURA

INGREDIENTS

Kodiguddulu – 5 boiled and peeled

Finely chopped onions- 3 cups

Green chillies – 5 slited

Turmeric powder – 1/8 tsp

Salt to taste

Clove powder – a pinch

Milk – 1/2 cup

TALIMPU

Oil – 1/4 cup

Cumin seeds – 1 tsp

Garlic cloves – 4

Broken red chillies – 4 pieces

Curry leaves – few

METHOD

1. Heat oil in a kadai, add cumin seeds and let them splutter. Add all the remaning ingredients one by one.
2. Fry for few seconds. Add finely chopped onions and green chillies.
3. Then, add salt and turmeric powder. Cover and cook on low flame. Meanwhile heat 1 tbsp of oil in a kadai. Add turmeric powder and eggs.
4. Fry on medium flame till the eggs become brown. Switch off the flame and take out the eggs from the pan and keep it aside.
5. When onions turn into light pink colour, add eggs and clove powder. Mix well. Fry for 2 more minutes.
6. Add milk and mix well. Cook on high flame till the milk evaporates and oil floats on top.
7. Goes well with roti and rice.

TOMATO CURRY

INGREDIENTS

Finely chopped tomatoes – 3 cups

Finely chopped onions – 1 3/4 cups

Green chillies – 4 slited

Turmeric powder – 1/4 tsp

Red chilli powder- 1/2 tsp

Milk – 1/8 cup

Salt – to taste

TALIMPU

Oi l-1/4 cup

Ginger – 1/2 inch piece mashed

Garlic – 4 cloves mashed

Cumin seeds – 1/2 tsp

Broken red chillies – 4 pieces

Curry leaves – few

METHOD

1. Heat oil in a pan, add cumin seeds and fry for few seconds. Then, add mashed ginger and garlic.
2. Fry for a few seconds. Then, add broken red chillies and curry leaves. Fry for few seconds and add finely chopped onions.
3. Add salt and turmeric powder. Cover and cook on low flame till the onions turn light brown in colour. Mix in intervals.
4. Add chopped tomatoes. Cook on high flame for 3 minutes. Mix well and cook on medium to low flame till water gets absorbed. Add red chilli powder and mix well.
5. Lastly , add milk. Cook on high flame for 2 to 3 minutes. Simmer till you see oil floating on the top off the curry.
6. Switch off the flame. Serve with rice. You can also add drumstick pieces when adding tomatoes.

NOOKALU ANNAM

• 

INGREDIENTS

Nookalu – 1 cup

Water -6 cups

Milk – 5 cups

Freshly grated coconut – 1cup

Salt to tast

METHOD

1. Wash nookalu 2 to 3 times. Cook nookalu with 6 cups of water on medium flame.
2. Once water is absorbed, add 5 cups of milk. Cook on medium flame till the nookalu become mushy.
3. Stir once every few minutes. The consistency of nookalu annam should be like thick dosa batter.
4. Lastly, add freshly grated coconut and cook for 5 more minutes. Add salt and mix well.
5. If the nookalu annam is thick, add some more water.
6. Serve hot with butter and avakaya.

GINGER KASHAYAM FOR COLD[IMMUNITY BOOSTER]

• 

INGREDIENTS

Finely chopped ginger – 2 tbsp or 1 inch piece

Lemon juice – 1/2 tsp

Honey – 3 tsp

Water – 1 cup

METHOD

1. Take a grinder jar. Add chopped ginger and 1/4 cup of water. Grind it to a paste.
2. Then add remaining water and grind for one more time. Strain and add lemon juice and honey. Mix well.
3. Drink early morning.

INSTANT DONDAKAYA PICKLE

• 

INGREDIENTS

Finely cut dondakayalu- 1/2 cup

Red chilli powder – 2 1/2 tsp

Salt – 1 tsp

Oil – 1/4 cup [ 2 to 3 tbsp]

Lemon juice – 6 tsp

Mashed garlic – 6 cloves

This recipe was passed onto me by my grandmother.

METHOD

1. Wash dondakayalu and pat dry them. Trim the edges and cut into small bite size pieces.
2. Take a bowl. Add dondakaya pieces and all the remaning ingredients. Mix well and adjust seasoning .
3. Store in refrigerator. The shelf life of this pickle is one week.
4. Goes well with idly and rice.
5. Make sure the dondakayalu are firm.

aloo roti

• 

INGREDIENTS

Maida – 1 cup+ 3 tbsp

Boiled potatoes – 3 peeled and grated [ it should make 1 cup]

Finely chopped coriander leaves – 1/2 cup

Medium sized onion -1 finely chopped

Oil – 1 1/2 tsp

Coriander powder – 1tsp

Red chilli flakes – 1tsp

Salt to taste

Oil and ghee for frying rotis

METHOD

1. Heat 1 1/2 tsp oil in a pan.
2. Now add onions and salt. Let it fry for 2 to 3 minutes.
3. Then add finely chopped coriander leaves and let it fry for 2 minutes. Switch off the flame and keep it aside.
4. Take a bowl and add the following :- grated potato, coriander powder, chilli flakes, previously made onion fry and maida.
5. Knead the dough properly and don’t add water at all.
6. Make medium size balls of the dough, dust the balls with some flour and start rolling the roti.
7. Heat a tawa and place the roti on it. Wait for few seconds and flip the roti as soon as you notice few tiny bubbles on the surface of the roti.
8. Heat the other side of the roti for a few seconds then apply oil and flip it again.
9. Cook it by pressing it very gently using spatula. Cook until it turns golden brown by applying some ghee and oil on both sides.
10. Serve hot with any curries.

PEANUT CHUTNEY

• 

INGREDIENTS

Peanuts – 1/2 cup

Oil – 2 tsp

Medium size onion – 1 chopped into cubes

Garlic – 3 cloves

Cumin seeds – 1 tsp

Dry red chillies – 4 to 6 according to your spice level

Tamarind – small lemon size

TALIMPU

Oil – 1 tsp

Mustard seeds – 1/2 tsp

Broken red chillies – 3 pieces

Curry leaves – few

METHOD

1. Heat 1 tsp of oil. Add peanuts and fry on medium flame till it becomes brown.
2. Cool it and transfer it into a grinder jar. Heat another teaspoon of oil in the same pan. Add onions and garlic.
3. Fry onions for 3 to 4 minutes then, add cumin seeds, tamarind and red chilli.
4. Fry for another 2 to 3 minutes. Switch off the flame.
5. Transfer it to grinder jar and add salt. Grind it with 1/2 to 1 cup of water.
6. For talimpu, heat 1tsp of oil. Add mustard seeds and let them splutter .
7. Add broken red chillies and curry leaves. Fry for some time and pour it over the grinded chutney. Serve with dosa or idli.