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.

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.

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.

EGG SNACK

INGREDIENTS

Boiled eggs – 4

Finely chopped onions – 1 medium size

Finely chopped tomatoes – 2 tbsp [remove seeds and chop it]

Finely chopped coriander for garnishing

Salt to taste

Red chilli powder- 1tsp

METHOD

1. Boil eggs, peel it and keep it aside.
2. Just before serving, cut eggs in half.
3. Arrange in a plate. Sprinkle finely chopped onions and tomatoes.
4. Lastly sprinkle salt, red chilli powder and finely chopped coriander leaves.
5. Serve as accompaniment.

TOMATO COCONUT ROTI PACHADI

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INGREDIENTS

Tomatoes – 3 cut into small pieces

Oil – 1 tsp

Turmeric powder- a pinch

Tamarind paste – 3 tsp

Salt to taste

Red chilli powder- 3 tbsp

Garlic – 8 with out skin

Curry leaves – few

Cumin seeds – 1 tsp

Freshly grated coconut – 1/2 cup

TALIMPU

Oil – 2 tsp

Urad dal – 1/2 tsp

Mustard seeds – 1/2 tsp

Cumin seeds – 1/2 tsp

Broken red chillies- 4

Mashed garlic – 3 cloves

Curry leaves – few

Asafoetida – 1/4 tsp

METHOD

1. Wash and cut tomatoes into small pieces. Heat oil in a pan. Add tomatoes, salt and turmeric powder.
2. Cook on medium flame for 5 to 6 minutes. Add tamarind paste and mix well. Cook on medium flame till tomatoes becomes mushy.
3. Take a mortar and pestle. Crush garlic, cumin seeds and curry leaves to a coarse paste. Add cooked tomatoes and crush into a coarse paste. Add freshly grated coconut and red chilli powder. Mix well and mash it to a coarse paste.
4. At this stage check out salt. If you want it to be more spicy, add more red chilli powder. Mix well and keep it aside.
5. Heat oil for talimpu. Add mustard seeds. When mustard seeds starts spluttering, add urad dal and cumin seeds.
6. Fry for few seconds. Add mashed garlic, broken red chillies and curry leaves. Fry for few seconds and add asafoetida. Mix well.
7. Add tomato coconut mixture to this talimpu. Switch off the flame. Mix well.
8. Serve with hot rice and ghee.

PAPPULUSU

Pappulusu is a simple stew made with toor dal. It is a staple in andhra homes and can be considered a spice less version of sambhar.

INGREDIENTS

Toor dal (kandipappu) – 1 cup (pressure cooked and mashed)

Tomato – 3 (medium size, cut into quarters)

Onions – 1 (large size, cut into quarters)

Green chillies – 5 (slit length wise)

Ginger – 1 inch piece (crushed)

Red chilli powder – 1 1/2 tsp

Tamarind – lemon sized ball (extract juice)

Salt to taste

Butter – 1tsp

Bottle gourd – 8 to 10 pieces peeled and cut into big size pieces

Curry leaves – few

Coriander leaves – 2 tbsp

TALIMPU

Ghee – 1 tsp

Oil – 1 1/2 tsp

Mustard seeds – 1/3 tsp

Cumin seeds – 1/4 tsp

Fenugreek seeds – 1/3 tsp

Garlic – 7 to 8 crushed

Broken red chillies – 5 to 6

Curry leaves – few

Sambhar powder – 1/4 tsp (optional) – check out my previous post

METHOD

• In a pressure cooker, add mashed dal. Add all the remaning ingredients expect butter. Add 3 cups of water and bring to boil. Then add butter.
• Check out the seasonings. Close the lid, cook on high flame for up to 2 whistles.
• Reduce flame and cook for 4 to 5 minutes. Switch off the flame. Allow the pressure cooker to cool down on its own. Open the lid and mix thoroughly.
• Check out the pappulusu. If pappulusu is thick add more water.
• Talimpu:  Pre heat oil and ghee in a pan. Add garlic and fry for few seconds. Add mustard seeds and fry for few seconds.
• Then add cumin seeds, fenugreek seeds. Let it fry  for a few seconds. Add red chillies and sambhar powder. Fry for 1 to 2 seconds.
• Immediately, add curry leaves. Pour the boiled dal mixture into the talimpu and cover it for few seconds.
• Remove the cover,  add finely chopped coriander leaves. Simmer for 4 to 5 minutes and turn off the heat.
• Keep covered until served. Serve hot with hot steamed rice with vadiyalu or appadam.

PAV BHAJI RICE

INGREDIENTS

Basmathi rice – 1 1/2 cup

Water – 3 cups

Oil – 2 to 3 drops

Salt as required for cooking rice

FOR PREPARING RICE

Oil – 1 1/2  tbsp

Ghee – 1/2 tsp

Cumin seeds – 1 tsp

Ginger garlic paste – 1 1/2 tsp

Tomato puree – 1/2 cup

Finely chopped tomato – 1 large size

Frozen peas – 1/4 cup boiled for 3 minutes

Finely chopped capsicum – 1/4 cup

Red chilli paste – 2 1/2 tsp

Pav baji masala – 2 1/2 tsp

Turmeric powder – 1/4 tsp

Lemon juice – 2 tsp

Finely chopped coriander – 2 to 3 tbsp

Salt to taste

METHOD

• Wash and soak rice for 30 minutes. Cook with 3 cups of water, oil and salt.
• Dont cook the rice too much. It will spoil the texture of the pulao. Transfer the rice to a wide plate, cool it completely.
• Heat ghee/oil in a pan, add cumin seeds and saute till they begin to crackle. Add onions, fry them until they turn translucent.
• Add ginger garlic paste, turmeric powder and salt, fry till a nice aroma emanates your kitchen.
• Next, add tomato puree. Mix and cook on high heat for 2 to 3 minutes or till the mixture thickens.
• Add chopped tomatoes, mix and cook for 2 minutes. Add capsicum and green peas, mix and cook for 2 minutes.
• Add red chilli paste and pav baji masala, stir and cook on medium heat for 2 to 3 minutes.
• Add rice and mix gently. Add lemon juice and finely chopped coriander leaves. Mix well.
• Serve hot with yogurt. Adjust seasonings according to your taste.

MURMURA BHEL

A quick snack of puffed rice sold around parks, play grounds and road side.

INGREDIENTS

Murmura – 1cup

Chopped onions – 2 1/2 tbsp

Finely chopped tomatoes – 1 small size (without seeds)

Finely chopped green chillies – 1

Roasted peanuts – 1 tsp (optional)

Karam boondhi – 1tbsp (optional)

Finely chopped coriander – 1 tbsp

Lemon juice – 1 tsp

Red chilli powder – 1/2 tsp

Mustard oil – 1/4 tsp(optional)

METHOD

• Mix all the ingredients together in a bowl. Serve immediately in individual cones before the mixture becomes soggy.
• Garnish bhel with chopped coriander leaves and chopped onions.
• The salt and spice powders can be adjusted as per your taste.

RAVA BREAD TOAST

INGREDIENTS

Bread – 6 to 8 pieces

Bombay rava [suji ] – 1/2 cup

Finely chopped tomato – 1/3 cup [ with out seeds ]

Thick curd – 1/2 cup

Fresh cream – 1 tbsp [optional]

Salt to taste

Finely chopped green chillies – 3

Finely chopped garlic – 6 pods

Black pepper powder – 1/4 tsp 

Finely chopped coriander – 2 to 3 tbsp

Oil – for frying

METHOD

• Take a bowl. Except oil, combine all the ingredients well and make a batter. Rest for 10 to 15 minutes or till the rava turns soft.
• Take the bread slices. Spread the rava mixture evenly with a spoon. Heat a frying pan and drizzle oil. Place the bread with filling facing down on the pan.
• Cook for a few minutes on medium flame till the mixture gets light brown.
• Drizzle some oil on top. Then flip the bread and cook the other side as well.
• It should be brown, crispy and toasted. Remember to keep the flame on medium or low to get the perfect crisp bread.
• Remove onto a plate and cut into half. Serve hot.

TOMATO RASAM

This recipe is handed down from my mother in law who is a wonderful cook.

Ingredients

Oil -2 tsp

Garlic cloves-3 (crushed)

Cumin seeds -1/2 tsp

Mustard seeds – 1/4 tsp

Fenugreek seeds -1/4 tsp

Red chillies  -2 broken into pieces

Curry leaves -2 springs

Salt – to taste

Tomatoes -2 medium size (cut into small pieces)

Tamarind – small lemon size

Turmeric powder – 1/3 tsp

Rasam powder* – 1/2 tsp

Water – 3 cups

Coriander leaves – 2 tbsp (finely chopped)

Method

1. Heat a pan with oil. Add crushed garlic and fry for 5 seconds. Add cumin, mustard and fenugreek seeds.
2. When they begin to splutter, add red chillies, curry leaves and fry for a minute.
3. Add finely chopped tomatoes, salt, turmeric and tamarind.
4. Fry the tomatoes for about 2 minutes. Cover and cook on medium flame. Tomatoes should turn mushy and soft.
5. Pour water and bring to a boil.
6. Taste it and adjust salt. Check sourness as well.
7. Add rasam powder. Allow it to boil well for about 5-6 minutes on medium flame.
8. Switch off the stove. Add the coriander  leaves and keep the pan covered.
9. Serve hot with dal and rice.

* Any rasam powder can be used.

I use my own recipe but I would recommend MTR Rasam powder. You can find it in       any super market.