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.

aloo roti

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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.

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.

CORN ON THE COB

INGREDIENTS

Sweet corn cobs – 3

FOR SPREAD

Finely chopped coriander leaves – 1 tbsp

Roasted cumin seeds powder- 3/4 tsp

Lemon juice- 1 tsp

Melted butter – 2 to 3 tbsp

Mashed garlic cloves – 2 optional

Salt to taste

Red chilli powder – 1 tsp

METHOD

1. Clean the cobs and trim the stems. Take small bowl and mix all the ingredients for the spread.
2. Mix well and keep it aside. Roast the cobs over charcoal or an electric barbeque or on gas stove till they are cooked.
3. Brush the flavored butter on the cobs.
4. Serve hot.

MONACO BISCUIT SNACK

INGREDIENTS

Monaco biscuit packet – 1

FOR THE FIRST TOPPING

Finely chopped onions – 2 tbsp

Finely chopped capsicum – 2 tbsp

Finely chopped tomatoes – 1 1/2 tsp [without seeds]

Finely chopped coriander leaves – 1/2 tsp

Chat masala – 3/4 tsp

Black pepper powder – 1/2 tsp

Salt to taste

Tomato ketchup for spreading

For the second topping

Britannia cheese spread cream cheese – 2 to 3 tbsp

Finely chopped coriander leaves – 1/2 tsp

Finely chopped onions – 1 tsp

Hot garlic sauce- 1 tsp

Finely chopped coriander leaves for garnishing

METHOD

For the frist topping

1. Take a bowl and add all the ingredients. Mix well and keep it aside. Check out the seasonings.
2. Just before serving, place monaco biscuits on a serving plate. Spread tomato ketchup evenly on monaco biscuit .
3. Top with 1 to 1 1/2 tsp of topping and add some ketchup on it . Serve immediately.

SECOND TOPPING

1. Take a bowl. Mix cheese spread, chopped coriander leaves, chopped onions and hot garlic sauce.
2. Top the biscuits with the prepared mix. Garnish with coriander leaves. Serve immediately.

NOTE

These toppings can be enjoyed on any biscuit of your choice.

METHI RICE

INGREDIENTS 

Basmathi rice  – 1 cup

Cloves – 3

Cardamom – 3

Cinnamon – 1 inch piece

Star anise – 1

Garlic cloves – 8

Ginger garlic paste – 1 tsp

Finely chopped methi leaves – 1/2 cup

Finely chopped mint leaves – 1/4 cup

Finely chopped coriander leaves  – 1/4 cup

Salt to taste

Oil – 1 tbsp

Ghee – 1 1/2 tbsp

Water – 2  1/2 cups

METHOD

• Wash basmati rice and soak in water for 20 minutes. Drain and keep it aside.
• Wash all the finely chopped leafy vegetables and keep it aside.
• Heat oil and 1 tbsp of ghee in a pan. Add garlic cloves, cinnamon, cardamom and star anise.
• Fry for 1 to 2 minutes, add ginger garlic paste. Fry till the raw smell fades away.
• Add 2 1/2 cups of water and salt. Let it boil. Add finely chopped methi leaves, mint leaves and coriander leaves. Mix well and let it boil again.
• Add drained basmati rice. Mix well. Cook on medium flame. Make sure the rice is fully cooked.  Once cooked, keep it covered for 5-6 minutes.
• Lastly, add the remaining ghee. Mix throughly and serve hot with any type of gravy curries.

SUGGESTIONS

Adjust the water quantity according to your wish.

 

GREEN CHUTNEY

INGREDIENTS

Coriander leaves  – 1 cup

Fresh mint leaves – 1/2 cup

Green chillies – 2

Black salt – to taste

Sugar – 1/4 tsp

Lemon juice – 1tbsp

Peanuts – 1/2 tbsp rosated and skinless

Oil for grinding

Method

• Combine all the ingredients in a mixer and blend to a smooth paste using oil .
• Refrigerate and use as required.

SUGGESTIONS

Adjust the amount of oil based on the consistency you are looking for.

The chutney can be used with snacks like sandwiches, and chats.

COCONUT CHUTNEY

INGRIDENTS

Oil – 1/2 tsp

Green chillies – 5 cut into two pieces

Coriander seeds – 1/2 tsp

Chana dal – 1 1/2 tsp

Urad dal – 1/2 tsp

Cumin seeds – 1/2 tsp

Roasted chana dal – 1 1/2 tsp

Fresh grated coconut – 2 to 3 tbsp

Curd – 4 to 5 tbsp for grinding

Coriander leaves –  1 tsp

TALIMPU

Mustard seeds – 1/3 tsp

Cumin seeds – 1/3 tsp

Broken red chillies – 3 pieces

Curry leaves – few

METHOD

• Heat oil in a pan. Add green chillies and fry for a minute. Add coriander seeds, chana dal, urad dal and cumin seeds.
• Fry on low flame till they become light golden in colour. Lastly add crushed garlic, roasted chana dal and curry leaves. Mix well and swicth off the flame.
• Put all the fried ingredients in a grinder jar. Add salt and grind it to a coarse powder.
• Then add freshly grated coconut and curd and grind it to a paste. Lastly add coriander leaves and grind for one more time.
• Empty it into a bowl.
• For talimpu, heat oil in a pan and add mustard seeds and cumin seeds.
• When they start to splutter, add red chillies and curry leaves. When curry leaves turn crisp, switch off the flame and pour it on the already grinded chutney. Mix well.

SUGGESTIONS

You can adjust coconut and curd according to your taste.

CURD RICE

INGREDIENTS

Cooked rice – 1cup

Curd – 1 1/2 cup

Milk – 1/4 cup

Salt to taste

TALIMPU

Oil – 1tsp

Chana dal – 1 tsp

Urad dal – 1/2 tsp

Cumin seeds – 1/4 tsp

Mustard seeds – 1tsp

Dried red chilli – 8

Curry leaves – few

Finely chopped ginger – 1 tsp

Finely  chopped green chillies – 1/2 tsp

Black pepper corn – 6

Asafoetida – 1/4 tsp

Pomegranate arils – 1 to 2 tbsp optional

METHOD

• With a masher, mash the cooked rice and keep it aside. Add curd and milk to the rice. Mix well and break lumps if any.
• You can either use a spoon or your hands while breaking the lumps.
• Heat oil in a pan, add chana dal and urad dal, fry for few seconds.
• Add mustard seeds, cumin seeds and black pepper corns. Once the mustard seeds start to crackle, add finely chopped ginger and green chillies .
• Fry for a few seconds and add broken red chillies and curry leaves. When the curry leaves turn crisp, add asafoetida and turn off the stove.
• Pour the talimpu over the curd rice and mix well. Add coriander leaves and salt to the curd rice, mix well. Serve cold.

SUGGESTIONS

The rice has to be more soft than what we cook on a daily basis.

Serve curd rice topped with few coriander leaves and pomogranate arils.

You can skip the fruit.