VARIPINDI PAKODI

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INGREDIENTS

Varipindi [ rice flour ] – 2 cups

Curd – 1 1/2 cup for mixing rice flour [sour curd]

Onion – 4 medium size cut into cubes

Green chillies – 8

Finely chopped ginger – 2 tbsp

Finely chopped curry leaved – few

Salt to taste

Cooking soda – a big pinch

Oil for deep frying

METHOD

1. Mash ginger and green chillies in a mortar and pestle to a coarse paste.
2. Take a bowl. Add rice flour, onions, curry leaves, salt, cooking soda, ginger and green chilli paste.
3. Mix well. Gradually, add curd and mix well and keep it aside.
4. If the mixture is too dry, add 1 to 2 tbsp of curd.
5. Heat oil in a pan. When the oil is hot enough regulate flame to medium.
6. Take a small amount of dough and make small pakodi with your fingers and slide them gently in the oil.
7. Fry them on medium flame till they are golden brown. Be patient and use medium heat. Otherwise, the pakodis will fry on the outside and remain raw on the inside.
8. Fry them till they become crisp and golden.
9. Using slotted spoon remove pakodi from the oil and place them on a kitchen napkin to remove excess oil.
10. Continue to make more pakodis in batches with the rest of the dough.
11. Serve hot with chinthakaya pachadi.

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.

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.

CAULIFLOWER FRY

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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.

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.

GINGER KASHAYAM FOR COLD[IMMUNITY BOOSTER]

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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.

GODUMA DOSA

INGREDIENTS

Whole wheat [godumalu] – 1 cup

Urad dal – 1/2 cup

Raw rice – 1 tbsp

Fenugreek seeds – 1 tsp

Salt to taste

Ghee and oil for frying

Finely chopped onions – 1 medium size

Finely chopped ginger – 1 to 2 tbsp

Finely chopped green chillies- 1 to 2 tbsp

Finely chopped fresh coriander leaves

METHOD

1. Wash godumalu, urad dal, rice and fenugreek seeds well. Soak in water for 6 to 8 hours.
2. Drain and grind to make a smooth batter using 1 to 1 1/2 cups of water. Add salt and mix well.
3. Set aside to ferment for 5 hours. Just before making dosas, add little water if necessary.
4. Heat dosa tawa. Pour a ladle of batter into the centre of tawa. Spread quickly using the ladle.
5. Sprinkle onions, green chillies, ginger and coriander leaves. Drizzle oil and ghee.
6. Cook on high flame for 30 to 40 seconds, then cook on medium flame to low flame.
7. Once the base becomes golden colour or crisp. Take the dosa out onto a plate.
8. No need to cook another side. Serve with chutney.

RICE RAVA UPMA

INGREDIENTS

Rice rawa – 1/2 cup

Moong dal – 1tbsp (pesara pappu)

Cumin seeds – 1/3 tsp

Mustard seeds – 1/3 tsp

Finely sliced onion – 1 small size

Green chillies – 3 to 4 slitted

Finely chopped ginger – 1 tbsp

Curry leaves – few

Oil – 2 1/2 tbsp

Water – 1 cup

An easy, delicious and authentic traditional south indian breakfast recipe.

METHOD

1. Heat oil in a pan, add moong dal and fry for 1 minute. Add cumin seeds, mustard seeds and stir them for a few seconds.
2. Add finely chopped ginger, green chillies, sliced onions and curry leaves.
3. Cook on a medium flame until the onions become transparent. Add rice rava and salt. Mix well.
4. Pour water and mix well. Check out the salt and bring it to a boil. Now reduce heat, cook on low flame until rava is cooked well.
5. If you think the rice rava needs to be cooked some more, add 1 to 2 tbsp of water. Cover and cook on low flame for 2 to 3 minutes.
6. Once this water is absorbed and the rava is cooked, turn off the flame. Keep covered for 2 to 3 minutes. Serve hot.
7. Adding a tea spoon of ghee while boiling water enhances the flavour but it is optional.

SUGGESTIONS

You can add carrots and peasants well

DADDOJANAM

INGREDIENTS

Rice – 1/2 cup

Water – 2 1/2 cups

Curd – 2 cups

Green chillies – 3 cut into 1/2 inch pieces

Finely chopped ginger – 1 tsp crushed

Salt to taste

Oil – 1 1/2 tbsp

Mustard seeds – 1/4 tsp

Cumin seeds – 1/4 tsp

Turmeric powder – 1/4 tsp

Broken red chillies – 6 pieces

Curry leaves few

Finely chopped coriander leaves – 1tbsp

METHOD

• Wash rice and cook with 2 1/2 cups of water . Lightly mash it with a potato masher. Bring rice to room temperature.
• Mix cooked rice with curd and salt. Add finely chopped coriander leaves. Mix throughly and keep it aside.
• Heat oil in a pan, add mustard seeds. Let them crackle for a few seconds and then add cumin seeds. Let it fry for 5 seconds.
• Add crushed ginger and green chillies. Fry for 10 seconds. Add turmeric powder, broken red chillies and curry leaves.
• Fry till curry leaves turns crisp. Turn off the flame. Add the talimpu ingredients to the prepared curd rice mixture and mix well.

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.