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.

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.

SET DOSA

INGREDIENTS

Rice – 2 cups

Atukulu – 1 cup [ poha]

Urad dal – 1/2 cup

Fenugreek seeds – 1 1/2 tsp

Salt to taste

Oil and ghee – Mix 2 tbsp oil, 2 tbsp ghee and keep it aside

METHOD

1. Set dosa is known for its softness and sponginess.
2. Wash and soak rice, urad dal and fenugreek seeds for 5 hours.
3. Wash and soak atukulu for 1 hour.
4. Drain off the water from rice and urad dal mixture and atukulu.
5. Transfer all items to the mixi or wet grinder with 1/4 cup of water.
6. Grind to a smooth paste using water. Transfer it to a bowl . Add salt and mix well.
7. Ferment in a warm place for 8 hours. After 8 hours, mix gently and keep it aside.
8. In case the batter looks too thick, add some more water. Heat an iron tawa and spread some oil lightly.
9. The tawa has to be medium hot. Pour ladle full of batter and spread out in a circular motion slightly thicker than regular dosa.
10. Pour 1/2 tsp oil and ghee mixture around the edges. Cover and roast the dosa till it turns golden brown from the bottom and completely cooked from the top.
11. Serve with coconut chutney and chicken pulusu.

SUGGESTION

If you want ragi set dosa, mix 3 tbsp ragi flour and 2 tbsp of water to 1 cup of batter.

KATTU PONGAL [ DHANURMASAM PRASADAM]

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INGREDIENTS

Rice – 1/2 cup

Moong dal – 1 1/2 tbsp

Water – 2 cup

Asafoetida

Salt – 1/2 tsp

TALIMPU

Cow ghee – 3 tbsp

Cumin seeds – 1/2 seeds

Black pepper – 1/2 tsp coarsely powdered

Dhanur masam is considered the month of bhakthi. Offering of pongal as naivedya is the most sacred offer for Lord Vishnu. Basil is one more thing that is more important and auspicious to offer to god.

METHOD

1. Heat a pan and add moong dal. Dry roast it till they are slightly golden brown colour.
2. Cool it . Wash rice and dal twice and drain it .
3. Heat ghee in a pressure cooker. Add cumin seeds and coarsely grounded black pepper. Fry on low flame till the pepper starts to burst.
4. Then add asafoetida, curry leaves and fry for 10 seconds.
5. Add washed moong dal and rice. Mix well. Add salt and 2 cups of water. Pressure cook on high flame till the first whistle .
6. Then cook on low flame for 6 to 7 minutes. Switch off the flame.
7. Allow the pressure to release on its own and then open the cooker.
8. Mix well and offer as naivedyam to god.

PULAGAM (ATTESARU)

INGREDIENTS

Rice – 1/2 cup

Moong dal – 1/4 cup

Water – 2 1/2 cups

Turmeric powder – generous pinch

Salt to taste

Small jaggery pieces – 2

Cow ghee -1 tsp

Pulagam is an Indian traditional dish made with rice and dal. It is also prepared as naivedyam during every festival.

METHOD

• Wash rice and moong dal together. Put rice and moong dal together in a small pan with 2 1/2 cups of water.
• Bring it to boil, add salt and turmeric powder. Cook on low flame till the water is completely absorbed and rice is cooked.
• Switch off the flame and add 1 tsp of ghee. Put jaggery pieces on top of the rice.
• Serve as naivedyam to god.

 

PARAMANNAM ( RICE PAYASAM )

INGREDIENTS

Rice – 1/2 cup

Milk – 6 to 7 cups (cows milk if making naivedyam)

Grated jaggery – 1 cup

Cow ghee – 1tsp (cows ghee if making naivedyam)

Cashewnuts and raisins – optional

Ghee for frying nuts

METHOD

• Wash rice several times and soak it in enough water for 15 to 20 minutes.
• Drain and keep it aside. Pour milk to a rinsed heavy bottom pot.
• Bring it to a boil on a medium flame. To the boiling milk, add drained rice and stir.
• Stir once every few minutes. Cook the rice till it turns mushy and soft.
• Adjust the consistency of the payasam by adding more milk. Let the rice and milk bubble up after adding milk.
• Turn off the stove. Add grated Jaggery and 1 tsp of ghee mix well. Stir well until dissolved.
• Heat ghee in another pan. Fry cashew nuts till they turn light golden in colour. Add raisins. Stir till they swell and pour this into the rice payasam.
• Serve rice payasam warm or cold.

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.

CAPSICUM RICE

INGREDIENTS

Basmati rice – 1cup cooked with 1 1/2 cup of water

Sliced onions – 2

Sliced red capsicum – 1/2 cup

Sliced green capsicum – 1/2 cup

Oil – 1tbsp

Ghee – 1tbsp

Bay leaves – 1

Shajeera  – 1/8 tsp

Cloves – 4

Cardamon – 2

Cinnamon – 2

Red chilli powder – 1/4 tsp

Everest kitchen king masala – 1tsp

Salt – 1tsp

Ginger garlic paste – 1tsp

METHOD

1. Cook rice with 1 1/2 cups of water in such a way that the grains are separated. Cool it. keep it aside.
2. Heat oil and ghee in a pan. Fry shahjeera, cloves, cinnamon, cardamon and bay leaves for half a minute.
3. Add finely sliced onions and saute till it turns transparent.
4. Now add the sliced green capsicum, red capsicum and ginger garlic paste.
5. Saute on high flame till the capsicums are slightly cooked and raw smell goes off.
6. Do not over cook as the capsicums should be crispy and not soggy. Add Everest kitchen king masala, red chilli powder and mix well.
7.  Now add cooked rice to the capsicum masala, mix well and serve hot.

SUGGESTIONS

Don’t over cook the capsicums, let the capsicums retain their crunchy texture.

EGG RICE

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INGREDIENTS

Basmati rice -1 cup

Eggs -3

Onions medium size (sliced)- 2

Green chillies (sliced) – 3

Ginger garlic paste -1/2 tsp

Turmeric powder – 1/4 tsp

Pulav masala* -1/2 tsp

Salt to taste

Red chilli powder -1 1/2 tsp

Coriander leaves- 1/3 cup

Mint leaves -1/3 cup

Bay leaves -2

Oil – 4 tsp

Ghee -1 tsp

METHOD

Cook basmati rice with 1tsp of oil and 2 cups of water. Cool it . Keep it aside.

Take cooked rice into a mixing bowl and  add turmeric powder, salt, red chilli powder (1 tsp only) and Pulav masala.

Mix gently using wooden spatula. Keep aside for 15 minutes so the rice could absorb all the flavors.

Take a wide vessel and put it on the flame. Add 3 tbsp oil and ghee. Add bay leaves, onions and green chillies. Fry them until they became soft.

Add ginger garlic paste and fry until the raw smell  is gone. Add salt and the remaining red chilli powder. Mix well.

Pour beaten eggs into the vessel. Do not disturb until the bottom layer of the egg sets slightly.

When it turns like an omelette, fold it to the middle and cut into pieces with spatula. Add marinated rice and keep mixing gently until rice perfectly blends with the egg masala.

Tips-

1. Take care that the grains of the cooked rice do not stick to each other after cooking.
2. Tastes good when served with raita.

 

 

*Pulav Masala

Ingredients

Cloves – 1/2 cup

Cardamon – 1/2 cup

Cinnamon – 1/2 cup

Javithri – 1/3 cup (Japathri)

Nut meg – 1/2 piece ( jajikaya)

Poppy seeds – 1/3 cup ( gasa gasalu)

Maratimogga – 1/4 cup

Method

Put all these ingredients in a plate. Mix well.
Dry the mix in sunlight for one hour and grind into a fine powder.
Store in air tight container .