TELAGAPINDI TEEPI KOORA

INGREDIENTS

Telagapindi – 1cup

Onions – 2 medium size cut into small chunks

Green chillies – 4 slit

Salt to taste

Turmeric powder – 1/4 tsp

Jaggery – 1/4 cup

Water- 1 1/2 cup

Milk – 1/2 cup

Chopped onions – 1/4 cup for serving

*Grind it to a powder

Coriander seeds – 1 1/2 tbsp

Cumin seeds – 1 tsp

Dry red chilli pieces – 1/3 cup [ adjust according to your taste ]

TALIMPU

Oil – 1/4 cup

Peeled garlic – 1/4 cup [ adjust according to your taste]

Cumin seeds- 1/2 tsp

Curry leaves – few

*This recipe was handed down to me by my mother in law.

METHOD

1. In a mixie jar, grind coriander seeds and cumin seeds into a powder. Then add red chillies and grind it to a coarse powder and keep it aside.
2. Heat oil in a pan and add peeled garlic. Fry on low flame till the garlic becomes light brown in colour.
3. Then, add cumin seeds and all the remaining ingredients and fry for few seconds.
4. Then, add chopped onions and green chillies. Mix well. Add salt and turmeric powder.
5. Fry for 3 to 4 minutes and add masala powder. Cover and cook on low flame till onions are transparent.
6. Then, add telagapindi powder and fry on low flame for 3 minutes.
7. Add milk, water and mix well . Cover and cook till the water evaporates.
8. Fry on low flame for 2 to 3 minutes. Then add jaggery powder.
9. Cover and cook on low flame till the jaggery absorbs into the curry.
10. Mix in intervals. Cook another 3 to 4 minutes on low flame .
11. Switch off the flame and serve with raw onion pieces.

BANGALADUMPA PALU POSI KOORA [ POTATO CURRY ]

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INGREDIENTS

Finely chopped onions – 1cup

Potatoes – 1 1/2 cup [ peeled and washed and cut into small cubes]

Turmeric powder – 1/4 tsp

Salt – 1tsp

Clove powder – a big pinch

Green chillies – 3 slit

Milk – 3/4 cup

TALIMPU

Oil- 1/4 cup

Cumin seeds – 1/2 tsp

Garlic mashed – 4 cloves

Dry red chillies – 4 pieces

Curry leaves – few

METHOD

1. Peel the potatoes and cut into cubes. Wash and keep them immersed in water until used.
2. Heat oil. Add all the talimpu ingredients one by one. Fry for few seconds and add finely chopped onions.
3. Mix well and add potato pieces , salt and turmeric powder.
4. Mix well and keep covered. Cook on low flame till the potatoes are cooked.
5. Mix in intervals. Add clove powder and mix well . Check out seasonings.
6. Add milk and stir well. Cook on high flame for 1 to 2 minutes.
7. Switch off the fame. Goes well with chapathi.
8. The consistency of the curry should be semi liquid. If case, the curry becomes too thick, you can add milk.

SOYA GRANULES PULAV IN ELECTRIC RICE COOKER

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INGREDIENTS

For the curry

Soya granules – 1cup

Finely sliced onion -1

Ghee – 1tbsp

Oil – 1tbsp

Chopped mint leaves – 1/3 cup

Chopped coriander leaves – 1/3 cup

Ginger garlic paste – 1tbsp

Turmeric powder – 1/2 tsp

Red chilli powder – 1tbsp

Pulav masala – 1 tsp

Salt- 1/2 tbsp

Coriander powder – 1 tsp

Cumin powder – 1/2 tsp

Curd – 1cup

*For rice

Basmathi rice – 2cups

Water – 2 1/2 cups

Salt -1 tsp

Star anise – 1

Cloves – 4

Cinnamon – 1inch piece

Cardamom – 2

Shahjeera – 1tsp

Finely chopped mint leaves – 1tbsp

Finely chopped coriander leaves – 1tbsp

Green chillies -4 slit

Ghee – 1tbsp

*For garnishing

Fried onions – 2 tbsp

Safforn – 1/4 tsp [ soak in 3 tbsp of milk ]

Ghee – 1tsp

METHOD

1. Cook soya granules in boiling water for 5 to 6 minutes. Once done, drain it.
2. Wash with cold water for 2 times and squeeze it. Keep it aside.
3. Heat oil and ghee in a pan and add finely sliced onions.
4. Add salt and fry on medium flame till the onions become golden colour.
5. Add ginger garlic paste and fry for 2 minutes. Add turmeric powder, coriander powder, cumin powder, red chilli powder and pulav masala.
6. Mix well and add mint and coriander leaves. Fry on medium flame for 2 minutes and add soya granules.
7. Mix well and cook on medium flame for about 4 minutes.
8. Add curd and mix well. Cook on medium flame till the water in the curry reduces to 3/4 .
9. Meanwhile wash and soak basmathi rice for 15 minutes and strain it.
10. In a electric rice cooker, add strained basmathi rice, salt and water.
11. Mix well. At this stage, taste the water. It should be salty.
12. Then, add all the remaning ingredients and mix well. Switch on the rice cooker.
13. Strain the saffron from milk and keep it aside.
14. When rice is 3/4th done, add strained saffron milk. Spread fried onions and 1 tsp of ghee on top of the rice.
15. Spread the previously made curry evenly on the top of the rice. Close the lid and cook till the cooking mode switches to keep warm mode.
16. Switch off the rice cooker. Allow to rest for 10 minutes.
17. Use a fork to fluff the rice and transfer to a bowl and serve with raita.

PESARA KATTU

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INGREDIENTS

Moong dal – 1cup[ pressure cook with 3 cups of water]

Onions – 2 cut into 2 pieces

Green chillies – 4 slit

Tomatoes – 4 cut into 4 pieces

Bottle gourd pieces – 15 pieces [ optional]

Salt – 1 tbsp

Turmeric powder – 1/2 tsp

Red chilli powder – 1/2 tsp

Finely chopped ginger – 1 1/2 tsp

Lemon juice – 4tbsp

Water – 4 1/2 cups

TALIMPU

Ghee – 2 tbsp

Oil – 1 tbsp

Mustard seeds – 1/2 tsp

Cumin seeds – 1/2 tsp

Fenugreek seeds – 1/2 tsp

Garlic – 8 cloves mashed

Dry red chilli pieces – 8

Curry leaves – few

METHOD

1. Wash and boil moong dal with 3 cups of water. Cook on high flame for 1 whistle.
2. Reduce flame to low and cook for 7 to 8 minutes and switch off the flame.
3. Allow the pressure to release and blend it to a paste. Add onions ,green chillies, bottle gourd pieces, tomatoes ,salt , mashed ginger, turmeric powder and red chilli powder.
4. Add 3 cups of water and pressure cook on high flame till you get 1 whistle.
5. Reduce the flame to low and cook for 5 to 7 minutes and switch off the flame.
6. Allow the pressure to release. Heat oil and ghee in a kadai.
7. Add mustard seeds and let them splutter and add all the remaning ingredients one by one.
8. Fry for few seconds and pour the boiled dal mixture over the talimpu.
9. Cover with lid for 5 seconds. Remove the lid and add 1 cup to 1 1/2 cups of water and lemon juice.
10. Bring to boil on medium flame for 6 to 7 minutes and switch off the flame.

POTATO CURRY WITH CINNAMON POWDER

INGREDIENTS

Potato pieces- 2 cups [ peeled and cut into chunks]

Onion paste – 1 cup [check out my previous posts]

Green chillies – 5 slit

Cinnamon powder – 1/2tsp

Clove powder – 1/4 tsp

Red chilli powder -1tsp

Turmeric powder – 1/2 tsp

Salt – 2tsp

Milk – 1/2cup

Talimpu

Oil – 1/2 cup

Cumin seeds – 1/2 tsp

Garlic – 4 mashed

Dry red chilli pieces- 5

Curry leaves – few

This recipe was handed over to me by my mother-in-law

METHOD

1. Heat oil in a pressure cooker and add peeled and washed potatoes. Fry on low flame for 5 minutes.
2. Then add all the talimpu ingredients one by one. Fry for 2 minutes. Add onion paste.
3. Add turmeric powder, salt and green chillies. Fry on low flame for 7 to 8 minutes.
4. Mix in intervals. Add red chilli powder, cinnamon powder and clove powder and mix well.
5. Fry for 5 minutes and add 1 1/2 cups of water. Pressure cook on high flame till 1 whistle.
6. Reduce flame to low and cook for 3 minutes. Switch off the flame .
7. Allow pressure to release. Open lid and add 1/2 cup of milk.
8. Mix well and cook on high flame till the gravy becomes little thick.
9. Check out the seasonings. serve with dosa and chapathi.
10. When serving curry you can add raw onions on top of the curry.

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.

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.

ARITIKAYA PALU POSI KOORA [ NO ONION NO GARLIC]

 

This curry can be made during kartika masam as it has no onions and garlic.

INGREDIENTS

Aritikaya- 2 ( raw bananas )

Green chillies – 2

Turmeric powder – 1/3 tsp

Milk – 2 cups

Salt to taste

TALIMPU

Oil – 3 tbsp

Cumin seeds – 1/2 tsp

Broken red chillies – 6

Curry leaves – few

METHOD

1. Trim the ends of the raw banana and peel the skin. Cut into cubes and add to a bowl filled with water. If you don’t immerse the pieces immediately in water , it will start to blacken soon.
2. Heat oil in a wide pan over medium heat. Add cumin seeds, red chillies and curry leaves. Fry for few seconds .
3. Add green chillies,  aritikaya pieces, salt and turmeric powder and mix well.
4. Close the lid and cook on low flame for 2 to 3 minutes. Open the lid, mix throughly and close the lid.  Let it cook for another 3 to 4 minutes on low flame till the aritikaya pieces are well cooked and soft
5. Stir to ensure they don’t burn or stick to the pan.
6. Add milk. Mix well. Cook on high flame for 1 to 2 minutes. Switch off the flame, curry should be semi liquid.

JEERA RICE

INGREDIENTS

Basmathi rice – 1 cup

Cumin seeds (jeera) – 1/4 tsp

Shajeera – 1/2 tsp

Cloves – 6

Cinnamon – 1 inch piece

Cardamom – 3

Bay leaf – 1

Oil – 1tbsp

Ghee – 1tbsp

Ginger garlic paste – 1 1/2 tsp

Water – 2 cups

Salt to taste 

METHOD

• Rinse rice with water. Add water and soak for 15 minutes. Drain it compleately in a colander.
• Heat ghee and oil in a pot. Saute bay leaf, cloves, cinnamon and cardamom until they begin to sizzle.
• Add cumin seeds and shajeera on a low flame until they get roasted well. Add ginger garlic paste and fry until raw smell goes away.
• Transfer drained rice to the pot and roast for 1 to 2 minutes. This helps to bring out the aroma.
• Pour 2 cups of water and add salt. Stir well and taste the water. It must be slightly salty.
• Bring water to a boil and cook on medium heat until the water is absorbed. Switch off the flame.
• After 5 to 6 minutes, open the lid and mix it slowly. Serve with any curry.

SUGGESTIONS

• Do not over mix the rice.