INSTANT MASALA RICE

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INGREDIENTS

Rice – 1 cup (sona masoori rice)

Ghee – 3 to 4 tbsp

Water – 2 1/2 cups

Salt to taste

Finely chopped mint leaves- 1 tbsp

Finely chopped coriander leaves – 1 tbsp

Ginger garlic paste – 1 tbsp

Grind it to a paste

Freshly grated coconut – 3/4 cup

Coriander seeds – 2 tbsp

Cloves – 18

Cardamon – 3

Cinnamon – 1 inch

METHOD

1. Wash and soak rice for 1 hour. Heat ghee in a kadai and add the grinded masala paste.
2. Fry on low flame till the water in the masala paste evaporates .
3. Then, add ginger garlic paste and fry till the raw smell fades.
4. Add finely chopped mint and coriander leaves.
5. Add water and salt and bring it to a boil.
6. Add the previously soaked rice without water and mix well.
7. Cover and cook on low flame till the rice is cooked.
8. Switch off the flame and keep it aside for 5 to 8 minutes and serve.

SUGGESTIONS

1. Serve with chicken curry or any other masala curries.
2. You can adjust water according to your type of rice used.
3. Adjust salt according to your taste.

EGG FRY WITH ONION PASTE

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INGREDIENTS

Eggs – 5 boiled and peeled

Onion paste – 1 cup ( https://neelus.blog/2013/06/12/onion-paste-2/ )

Green chillies – 5 cut into pieces

Red chilli powder- 3 to 4 tsp [adjust according to your spice level]

Turmeric powder – 1/2 tsp

Salt to taste

Finely chopped coriander leaves – 1/4 cup

Pulav masala – 1tsp

Warer – 1 to 2 tbsp

TALIMPU [TEMPERING]

Oil – 1/4 cup +2tbsp

Cumin seeds – 1/2 tsp

Garlic – 4 mashed

Dry red chilles – 4

Curry leaves – few

METHOD

1. Lightly slit the eggs and keep it aside. Heat oil in a wide pan add cumin seeds and let them splutter.
2. Add all the remaning ingredients one by one and fry for few seconds.
3. Add onion paste and fry for few seconds and add salt and turmeric powder.
4. Fry on low flame till the raw smell fades out. Then add red chilli powder, pulav masala and green chillies.
5. Fry on low flame for another 2 to 3 minutes. Add boiled eggs and fry for another 3 to 4 minutes.
6. Mix in intervals. Sprinkle 1 tbsp of water and add finely chopped coriander leaves.
7. Mix well and adjust seasoning. Fry for 2 to 3 minutes and switch off the flame.

SENAGA PAPPU KOBBARI

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INGREDIENTS

Senaga pappu [ chana dal ] – 1/2 cup soaked for 3 to 4 hours

Onion – 1 medium size cut into cubes

Green chillies – 3 slit

Turmeric powder – 1/4 tsp

Salt – 1 tsp

Water – 2 cups

Freshly grated coconut- 1cup loosely packed

TALIMPU

Ghee – 1tbsp

Oil – 1tsp

Mustard seeds – 1/2 tsp

Cumin seeds – 1/2 tsp

Garlic – 4 mashed

Dry red chillies – 4

Curry leaves – few

METHOD

1. Cook the dal with 2 cups of water till it turns soft but not mushy. Strain the dal and keep it aside.
2. Heat oil and ghee in a pan and add mustard seeds. Let them splutter.
3. Add all the remaning ingredients one by one. Fry for few seconds and add onions and green chillies.
4. Add turmeric powder and salt. Fry till the onions turns transparent.
5. Add strained dal and fry on medium flame for 5 to 6 minutes.
6. Then add freshly grated coconut and fry for 4 to 5 minutes.
7. Serve with rice and rasam.

CHUKKAKOORA PAPPU

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INGREDIENTS

Moong dal – 1/2 cup [washed]

Chukkakoora – 1 1/2cup [ Finely chopped and washed in salt water]

Onion medium size – 2 cut into 2 pieces

Green chillies – 2 slit

Water- 3 cups

Salt – to taste

Turmeric powder – 1/2 tsp

TALIMPU

Ghee – 2 tsp

Oil – 1 tsp

Mustard seeds – 1tsp

Urad dal – 1tsp

Cumin seeds -1tsp

Mustard seeds – 1/4 tsp

Mashed garlic – 4

Dry red chillies – 4 pieces

Curry leaves – few

Method

1. In a pressure cooker, add moong dal, onions, green chillies, and chukkakoora with 2 cups of water.
2. Pressure cook on high flame till the first whistle comes. Then reduce flame to low and cook for 6 to 7 minutes.
3. Switch off the flame and allow the pressure to release. Open the lid and mix well .
4. Add salt, turmeric powder and 1 cup of water. Mix well and keep it aside.
5. Heat oil and ghee in a pan. Add mustard seeds and let them splutter.
6. Add all the remaning ingredients one by one and fry for few seconds.
7. Pour the cooked dal over talimpu and mix well.
8. Cook for 5 to 6 minutes and switch off the flame.

KARAM PACHADI

INGREDIENTS

Chana dal – 4 tbsp

Urad dal – 1tbsp

Coriander seeds – 1 1/2tbsp

Cumin seeds – 1tsp

Dry red chillies – 1/2 cup to 3/4 cup [adjust according to your level]

Oil – 1tbsp

Garlic – 8 mashed

Curry leaves – few

Salt to taste

Tamarind juice- 1 1/2 tbsp [ semi liquid]

Water for grinding

METHOD

1. Heat oil in a pan and add all the ingredients one by one expect salt ,tamarind paste and water.
2. Fry on low flame till the dal becomes light brown colour.
3. Switch off the flame and cool it.
4. Grind it to a paste with water, salt and tamarind paste.
5. Adjust seasoning.

MAMIDIKAYA TEEPI PACHADI

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INGREDIENTS

Raw mango – 1 cup [Peel and grated]

Red chilli powder – 3 tbsp

Sugar – 5 to 6 tbsp

Fenugreek powder – 1/4 tsp

Cumin powder – 1/4 tsp

Salt to taste

TALIMPU

Oil – 1/2 cup to 3/4 cup

Mustard seeds – 1/4 tsp

Cumin seeds – 1/4 tsp

Dry red chillies – 6 pieces

Garlic – 6 mashed

Curry leaves – few

Asafoetida- 1/4 tsp

METHOD

1. Heat oil in a pan. Add mustard seeds and let them splutter. Add all the remaning ingredients one by one.
2. Fry for few seconds and switch off the flame and keep it aside.
3. Add sugar. Mix well and cool it. After that, add all the remaning ingredients one by one.
4. Mix well. Rest it for 2 hours. Mix well and adjust seasoning.
5. Goes well with idly and dosa.

BACHALI KOORA SENAGA PAPPU

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INGREDIENTS

Chana dal – 1 cup washed and soaked for 1/2 an hour

Finely chopped bachali koora – 4 cups washed and keep it aside.

Medium size onions -2 cut into 2 pieces

Green chillies – 3 slit

Water – 4 cups

Tamarind juice- 4 tbsp semi thick liquid

Jaggery – 3/4 cup to 1 cup according to your taste

Red chilli powder – 2 tsp

Salt – 1 tbsp

Turmeric powder – 1/4 tsp

Talimpu

Ghee – 2tbsp

Oil – 1 tbsp

Mustard seeds – 1/4 tsp

Urad dal – 1/4 tsp

Mustard seeds 1/4 tsp

Cumin seeds – 1/2 tsp

Garlic – 6 mashed

Dry red chillies – 8 pieces

Curry leaves – 1/4 cup

If you want to cook this recipe in karthika masam for puja, you can avoid onions and garlic.

Method

1. Boil senagapappu with 2 cups of water in a pressure cooker on high flame for 1 whistle.
2. Reduce flame to low and cook for 4 minutes and switch off the flame.
3. Allow the pressure to release. Add washed bachali koora, onions, green chillies and 2 cups of water.
4. At this stage, if you want to add kanda [yam] pieces, you can add.
5. Pressure cook on high flame for 1 whistle and reduce flame to low.
6. Cook for 6 to 8 minutes and switch off the flame. Allow the pressure to release.
7. Add tamarind juice, red chilli powder, turmeric powder, salt and jaggery.
8. Mix well and bring it to a boil. Cook on medium flame for 5 minutes.
9. Meanwhile, heat ghee and oil in a pan. Add mustard seeds and let them splutter.
10. Add all the remaning ingredients one by one. Fry for few seconds and add cooked dal over talimpu. Mix well.
11. Adjust seasoning and cook till the water evaporates.
12. Dal should be semi liquid. Serve with hot rice and ghee. Adjust sweetness according to your taste.

SENAGAPAPPU PULUSU

INGREDIENTS

Senagapappu [chana dal]- 1/2 cup (soak for 1/2 an hour and cook with 2 cups of water.)

Onion – 2 medium size cut into 2 pieces

Green chillies – 4 slit

Finely chopped ginger – 1 1/2 tsp [mashed]

Turmeric powder – 1/4 tsp

Red chilli powder – 2 tsp

Jaggery – 1/3 cup [ adjust according to your taste ]

Tamarind juice – 3 to 4 tbsp [semi thick juice]

Water – 2 cups

Salt – 1 1/2 tsp

TALIMPU

Oil – 2tsp

Mustard seeds – 1/4 tsp

Fenugreek seeds – 1/4 tsp

Cumin seeds – 1/2 tsp

Dry red chilli pieces – 4

Garlic – 4 mashed

Curry leaves – few

*This recipe was handed over to me by my Mother-in-Law.

METHOD

1. Boil the soaked senagapappu with 2 cups of water in a pressure cooker for 8 minutes.
2. When the pressure releases mash it to a coarse paste.
3. Add 2 cups of water, onions, green chillies, turmeric powder, red chilli powder, mashed ginger, salt, tamarind juice and jaggery.
4. Mix well and pressure cook for 2 to 3 whistles. Switch off the flame and let the pressure release.
5. 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 add the cooked pulusu over the talimpu.
7. Mix well and bring it to boil. Adjust the seasoning and cook on medium flame for 5 to 6 minutes.

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 .

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.