GREAT COMBINATIONS 2 (TUESDAY)

SAMBAR, RICE, GHEE, GUTTI VANKAYA KURA ,POTLAKAYA PERUGU PACHADI KANDI PODI ,APPADALU, POORI, GULAB JAAM

SAMBAR:

Ingredients:

1 cup Toor Dal
1 tsp Turmeric Powder
1 cup tamarind pulp
1 onion
1 tomato
1 drumsticks
1/4 bottle guard
1 carrot
1 radish
sugar(optional)
2 tsp sambar powder
salt to taste

Tempering:

Mustard Seeds: 1 tsp
Cumin: 1tsp
Urad adal: 1tsp
Channa dal: 1tsp
Curry leaves: 5-6
Red chilies (dry): 2-3


Method:

Pressure cook dal and vegetables seperately.
take a pan add all the seasoning let them splutter
now add tamarind pulp,water,curryleaves,cilantro,
salt to taste,turmeric,sambar powder and let it
boil for 10min now add cooked vegetables to it.
cover sambar with lid by adding grated coconut.
Serve hot with chopped coriander,rice papad and ghee.


Gutti Vankaya Kura

INGREDIENTS:

10-12 small brinjals
2 onions finely sliced
6 flakes garlic
2 tbsp tamarind paste
1 tsp red chilli pwd
1/3 tsp turmeric pwd
1 tsp coriander seeds
1/2 tsp cumin seeds
1 tsp chana dal
2 tsp urad dal
4 red chillies
2 tbsps oil
1 tsp mustard seeds
2 tsp grated coconut
12 curry leaves
salt to taste
1 tbsp chopped coriander leaves(garnish)

Wash and dry the small brinjals. Keep the stalks.

Prepare the stuffing first.

Heat 1/2 tbsp oil in a pan and add 1 tsp coriander seeds
1/2 tsp cumin seeds,1 tsp chana dal,2 tsp urad dal,4 red chillies
1 tsp mustard seeds,2tsp grated dry coconut fry tilllightly brown.
Grind to a paste adding little tamarind water,red chillie and salt .

Method:

Now take each brinjal and cut into four sections lengthwise
without cutting off the crown.now stuff the ground paste without
breaking the brinjals.Stuff all the brinjals in this manner.
Keep aside the remaining paste.

Heat 1 1/2 tbsp oil in a cooking pan.Now slowly place each of the
stuffed brinjals in the pan and add the remaining paste on top.On a low flame
turn brinjals carefully,cxover lid for about 5-8 min .Do check in between
to stir the brinjals without breaking them.fry till they are soft.
The brinjals are three fourth cooked .Garnish with chopped coriander leaves.


POTLAKAYA PERUGU PACHADI Ingredients:

INGREDIENTS:

chopped boiled potlakaya: 1 bowl
curd: 1 cup
green chillies: 6 nos
ginger: 1 inch
turmaric powder: 1/4 tsp
salt
coriander leaves

Tempering:

oil: 2 tsp
red chilli: 1
mustard seeds: 1/4 tsp
cumin seeds 1/4 tsp
urud dal: 1/2tsp
channa dal: 1/2 tsp
curry leaves

Method:

Take potlakaya and keep aside.
grind to paste- green chillies and ginger and keep aside
take curd in a bowl add salt, turmeric, green chilli ginger
paste to it .heat oil in a pan add red chilli, mustard seeds,
cumin seeds and let them splutter and add chana dal, urad dal
and curry leaves and cooked potlakaya fry for 2min add this to curd
garnish with coriander leaves.



KANDI PODI

INGREDIENTS:

1 CUP ToordaL
2 tsp Cumin Seeds
1 pinch of hing
8Red chillies
salt to taste

METHOD:

Dry roast the toordal,cumin seeds and red chillies.
Grind them to a fine powder adding salt and hing.
Serve with rice.


POORI:

INGREDIENTS:

2 cups Indian whole wheat flour
1/2 Tablespoon vegetable oil
salt to taste

METHOD:

Mix the above ingredients slowly by adding 3/4 cup warm water,
just enough to form a firm dough, and knead till smooth.
Cover, let it rest at least 1/2 hour, and knead again
If resting more than 1 hour, punch and knead dough again before rolling out.
Divide into small balls about golf-ball size, and roll out into 6" rounds
on an oiled board. Heat vegetable oil in a wok or saucepan. Add a little salt
to the oil to keep it from smoking. Fry the puri one at a time, holding them
under the oil on the first side until they puff. Turn and fry till light brown.



GULAB JAMUN:

READ INSTRUCTIONS ON PACKET and follow.