ROASTED CHANA DAL POWDER

INGREDIENTS

Roasted chana dal – 2cups

peanuts – 1 cup

Cumin seeds -1 1/2 tbsp

Garlic – 15 cloves with out skin

Salt – to taste

TALIMPU

Oil -1tbsp

Curry leaves – 1/4 cup

Red chilli powder – 1 tbsp

A cousin of mine has shared this recipe with me.

METHOD

1. In a wide pan, add peanuts and fry in medium flame for 2 minutes.
2. Then add roasted chana dal and cumin seeds and fry on low flame for 5 minutes.
3. Cool it and transfer to mixer jar along with required salt and garlic cloves.
4. Transfer to a plate and spread it to cool down.
5. Heat oil in another pan. Add curry leaves and fry for few seconds and switch off the flame.
6. Add red chilli powder and mix well. Keep it aside and cool it.
7. Pour the oil masala over the peanut chana dal powder.
8. Mix well using two hands. Make sure there are no lumps.
9. Transfer it to a glass jar. You can also spread it on dosa and idly.
10. You can mix it with water and serve with idly .

DIBBA ROTTI

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INGREDIENTS

Split urad dal – 1cup [ with skin or with out skin]

Rice rawa – 2 cups

Salt to taste

Small coconut pieces – 1/4 cup optional

Ghee and oil for frying

Water – 1to 2 cups

METHOD

1. Wash and soak urad dal and rice rawa separately for 6 hours. Just before grinding wash again.
2. When washing urad dal, the skin will separate. It’s upto you if you want to retain the skin or not.
3. Grind urad dal with 1 to 11/2 cup of water to a smooth batter like idly batter.
4. Add rice rava to the urad dal batter after squeezing out the water. Add salt and mix well.
5. If you like coconut, you can add small coconut pieces and mix well. Keep it aside for 1 hour.
6. Heat 3 to 4 tsp of oil and ghee in a kadai. When oil is hot, reduce heat to low and add a bowl full of batter.
7. Cook covered on low heat for 5 to 6 minutes. Once it starts leaving the sides of the kadai, flip it over to the other side.
8. Cook for another 5 to 6 minutes without covering the pan. Once done, remove from the pan.
9. Cut into wedges, and serve hot with cheruku panakam.

ANABAKAYA PAPPU [BOTTLE GOURD]

INGREDIENTS

Moong dal – 1/2 cup [pesara pappu]

Onion – 1 medium size cut into cubes

Green chilli – 2 slit

Water – 2 cups+ 1cup

Turmeric powder- 1/4 tsp

Anabakaya mukkalu – 1 cup [peel and remove pith. Cut into small cubes]

Dry red chilli powder – 1/4 tsp

Salt to taste

Talimpu

Oil – 1tbsp

Ghee – 1 tbsp

Mustard seeds – 1/2tsp

Cumin seeds – 1/2 tsp

Fenugreek seeds – 1/4 tsp

Dry red chilli pieces – 4

Mashed garlic – 4

Curry leaves – few

THIS RECIPE WAS PASSED ON TO ME BY MY MOTHER.

METHOD

1. Wash moong dal and keep it aside. Boil moong dal in a kadai with onion cubes, green chillies and 2 cups of water.
2. Cover and boil till the dal is 3/4 done. Then add anabakaya mukkalu.
3. Don’t mix. Keep covered and on low flame till the anabakaya mukkalu are cooked.
4. Remove the lid and add turmeric powder, salt and red chilli powder.
5. Add 1 cup of water and mix well and boil for 2 minutes.
6. Meanwhile, heat ghee and oil in a pan. Add mustard seeds and let them splutter. Then, add all the remaning ingredients one by one.
7. Fry for few seconds and pour the cooked dal over talimpu.
8. Mix well and boil for 2 minutes . Adjust seasonings. Dal should be semi liquid. If dal is too thick, add some more water.

MUTTON KEEMA

INGREDIENTS

Mix well the below ingredients and cook in pressure cooker till the mutton is cooked. It takes about 3 to 4 whistles.

Mutton keema- 1kg

Red chilli powder – 3 to 5 tbsp according to your spice level

Turmeric powder – 1/2 tsp

Salt – 2 tsp

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

Clove powder – 1/4 tsp

Ginger garlic paste – 2tbsp

Cashew nuts – 1/4 cup

Oil – 1 tbsp

TALIMPU

Oil – 1/4 cup

Cumin seeds – 1/2 tsp

Mashed garlic cloves – 10

Dry red chillies – 15 pieces

Curry leaves – generous amount

Pulav masala – 1/2 tsp

Finely sliced onions – 4medium size

Green chillies – 4 slit

Turmeric powder – 1/4 tsp

Salt – 1/2 tsp

METHOD

1. Pressure cook mutton keema with all the ingredients till the mutton is cooked.
2. Allow the pressure to release. Heat oil in a kadai and add cumin seeds let them splutter.
3. Add garlic, dry red chilli pieces and curry leaves. Fry for few seconds and add pulav masala. Mix well.
4. Immediately add finely sliced onions and mix well. Add green chillies, salt and turmeric powder,
5. Mix well and cover and cook on low flame till onions becomes light brown. Mix in intervals.
6. Then add cooked keema. Mix well and cook on medium flame till the water in the cooked keema evaporates.
7. Fry keema for another 3 to 4 minutes. Check out the seasonings.
8. Serve with rice or roti .

TURMERIC MILk

INGREDIENTS

Milk – 1cup

Sugar – 1/2 tsp

Turmeric powder – 1/8 tsp

Black pepper powder – 1/8 tsp

Golden turmeric milk is every grand moms immunity booster recipe. it helps you get better if you have common cold and cough.

METHOD

1. Heat milk in a pan and bring it to a boil.
2. Add sugar, turmeric powder and black pepper powder and boil on low flame for 2 to 3 minutes.
3. Strain the milk and serve hot.
4. It is best to consume turmeric milk when it is warm preferably at bed time.

DAPPALAM

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INGREDIENTS

Gummadi kaya pieces – 20 big chunks

Drum sticks – 20 pieces

Jaggery – 1 cup [adjust according to your taste]

Red chilli powder – 3 tsp

Turmeric powder – 1/2 tsp

Tamarind juice – 3/4 cup

Green chillies – 2 slit

Water – 12 to 13 cups

Salt to taste

Rice flour – 4tbsp

Finely chopped coriander leaves – 1/4 cup

TALIMPU

Oil – 3 tbsp

Mustard seeds – 1/2 tsp

Cumin seeds – 1/2tsp

Fenugreek seeds – 1/2 tsp

Dry red chilli pieces – 15

Mashed garlic cloves – 15 to 20

Curry leaves – generous amount

METHOD

1. Take a large kadai, add all the ingredients expect rice flour and coriander leaves and mix well.
2. Cook on high flame till the gummadi kaya pieces are cooked. At this time, check out seasonings.
3. In a small bowl, mix rice flour with 1/2 cup of water and pour it over the boiling pulusu.
4. Mix well and add coriander leaves and let it boil for 2 minutes.
5. For talimpu, heat oil in a kadai. Add mustard seeds and let them splutter and add all the remaning ingredients one by one .
6. Fry for few seconds and pour it over the pulusu and keep covered for 30 seconds.
7. Open the lid and boil for 3 to 4 minutes and switch of the flame. Serve with rice and mudda pappu.

SUGGESTIONS

If you want cook faster you can put all the ingredients expect rice flour and coriander leaves in a pressurse cooker.

Pressure cook for 2 to 3 whistles on high flame. Remaning procedure is same.

In karthika masam you can avoid garlic for puja purpose.

MAJJIGA PULUSU

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INGREDIENTS

Curd – 6 cups [room temperature]

Water – 1 1/2 to 2 cups

Besan – 2 tbsp

Turmeric powder – 1/2 tsp

Finely chopped coriander leaves – 1/4 cup

Pressure cook the below ingredients for 2 whistles Allow the pressure to go out and cool it. Keep it aside.

Drum stick pieces – 20

Bottled gourd pieces – 25 pieces large pieces [ remove pith]

Onion – 2 large cut into 4 pieces

Green chillies – 4 slit

Tomatoes – 2 cut into 4 pieces

water – 1cup

Turmeric powder – 1/2 tsp

Wash and soak the below ingredients for 2 hours and grind it to a paste

Green chillies – 2

Cumin seeds – 1/2 tsp

Moong dal – 3 tsp

Coriander seeds – 4 tsp

Dry red chillies – 2

Rice – 2 tsp

Moong dal – 3tsp

Fenugreek seeds – 1/4 tsp

TALIMPU

Oil – 2 tbsp

Mustard seeds – 1/4 tsp

Cumin seeds – 1/4 tsp

Fenugreek seeds – 1/4 tsp

Garlic – 6 cloves mashed

Dry red chillies – 12 pieces

Asafoetida – 1/2 tsp

Curry leaves – generous amount

METHOD

1. Take a small bowl. Mix besan with 2 to 3 tbsp of water. Mix well and keep it aside.
2. Take a large cooking pan, add curd and whisk well. Add water, 1/2 tsp of turmeric powder, grinded masala paste and besan mixture.
3. Whisk well and prepare smooth butter milk. Then add cooled pressure cooked pieces and mix well.
4. Cook the butter milk mixture on high flame. Make sure to stir continuously.
5. When the butter milk starts boiling, add chopped coriander leaves. Cook for another 3 to 4 minutes till the raw smell of the masala fades away.
6. Switch off the flame, add salt and mix well. Keep it aside. Dont cover.
7. Heat oil in a pan, add mustard seeds and let them splutter. Add all the remaning ingredients one by one and fry for few seconds. Pour it over the boiled majjiga.
8. Immediately cover with plate for 10 seconds. Open the lid and mix well. Check out the seasonings.
9. Serve with podi pappu and rice.

SUGGESTIONS

When majjiga pulusu is hot, don’t cover it with lid.

You can add vegetables like pumpkin, okra and carrots.

DOSAKAYA PACHADI

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INGREDIENTS

Dosakaya pieces – 1 cup bite size pieces

Idly karam podi – 2 tbsp [check out my previous posts]

Red chilli powder – 1 tbsp

Salt to taste

Lemon juice – 1 1/2 tbsp

Talimpu

Oil – 2 tbsp

Mustard seeds – 1/4 tsp

Cumin seeds – 1/4 tsp

Mashed garlic – 4 cloves

Dry red chilli pieces – 4

Curry leaves – few

METHOD

1. Wash dosakaya well and wipe off with a clean cloth. Allow to dry completely.
2. Peel the skin and deseed the dosakaya . Clean it and cut into bite size pieces.
3. Take a bowl add dosakaya pieces, idly powder, red chilli powder, lemon juice and salt. Mix well and keep it aside.
4. Heat oil in a pan. Add mustard seeds and let them splutter. Add all the remaning ingredients one by one and fry for few seconds and pour it over dosakaya mukkalu.
5. Mix well. Adjust lemon juice and salt. Goes well with idly and dosa.