GREAT COMBINATIONS 3 (WEDNESDAY)

MUDDA PAPPU, MUKKALA PULUSU, CHIKKUDUKAYA KURA TOMATO PACHADI MENTHI MAJJIGA RAVVA KESARI RICE GHEE VADIYALU


MUDDA PAPPU:

INGREDIENTS:

1 cup kandi/toor dal
1 pinch of turmeric
salt to taste
1 1/2 cups water

METHOD:

Roast kandi pappu lightly till light brown .
The dal can be pressure cooked even without dry roasting. Its your choice.
Add just enough water,turmeric to the dal till it is immersed. Pressure cook it.
Once cooked, add salt to taste and mash it well.serve with lots of ghee and hot rice.


KANDI PODI

Ingredients:

1 cup kandi/toor dal
1 pinch of turmeric
salt to taste
1 1/2 cups water

METHOD:

Roast kandi pappu lightly till light brown .
The dal can be pressure cooked even without dry roasting. Its your choice.
Add just enough water,turmeric to the dal till it is immersed. Pressure cook it.
Once cooked, add salt to taste and mash it well.serve with lots of ghee and hot rice.



MUKKALA PULUSU:

Ingredients:

2cups of cubed vegetables (pumpkin, bottlegourd, drumsticks,onion,tomato, sweet potato)
3-4 green chillis
pinch of turmeric
1cup tamarind pulp
1 1/2 tbsps jaggery or sugar
2 tsp coriander powder
salt to taste
coriander leaves for garnish


For tempering:

1 tsp oil
1/2 tsp mustard seeds
1/4 tsp cumin seeds
1 tsp urad dal
1/4 tsp methi
pinch of hing
1 dry red chilli
10-12 fresh curry leaves

Method:

In a heavy bottomed vessel, add the mixed vegetables,green chillis and turmeric powderand tamarind pulp
water,salt and jaggery and bring to a boil.Let it cook for another 7-8 mts.add 2tsp coriander powder.
Heat oil a separate pan, add the mustard seeds and let them splutter then add
cumin seeds, urad dal, fenugreek, hing, red chillis and fry for half a minute till they turn
brown.Lastly add curry leaves and immediately add to the vegetable mixture. Simmer for a
minute or two and turn off heat. Garnish with fresh coriander and keep covered for 10 mts
before serving.


CHIKKUDUKAYA KURA

Ingredients:

2 cups chikkudukaya pieces
pinch of turmeric pwd
1 tsp red chilli pwd
salt to taste
1 tbsp oil
12 curryleaves
1 tsp curry powder

Tempering:

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


METHOD:

Heat oil in a pan add all the temperings one by one and fresh curry leaves
Add the par-boiled chikkudu mukkalu salt,turmeric powder and mix
well by placing a lid for 5min.fry well till they r done.add red chilli powder and
any curry powder and turn off the flame.

Tomato pachadi

Ingredients

5 Red tomato
3 green chillies
Salt to taste

TEMPERING:

2 tsp Oil
1 tsp Mustard
2 tsp Urad dal
2 tsp chana dal
pinch of hing
4 red chillies

Method

Chop tomatoes into cubes.Heat a pan, add 2 tsp oil add all seasoning one by one
.fry them till brown and keep them aside in same oil add chopped tomatoes, greenchillies ,
salt, turmeric and cook them till soft.grind all the ingredients with temperings and coriander.


MENTHI MAJJIGA

Ingredients:

Plain yoghurt/Curd - 1 cup
Water - 1/2 cup
Medium size onions - 2 (finely chopped)
Turmeric - 1/4 tsp
Salt to taste


For Seasoning:

Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Dried red chillies - 4
chana dal - 1/4 tsp
urad dal - 1/4 tsp
Mentulu - 1 tsp
Green chillies - 4 (finely chopped)
Curry leaves - 2 sprigs
Coriander leaves - a small bunch (finely chopped)


Method:

Beat the curds and water together. Add turmeric and mix well.
Heat oil in a pan, add mentulu ,jeera, mustard seeds, chana dal,urad dal,dried red chillies,chopped onions green chillies, curry leaves and fry for about a minute on low flame then switch off. Add this tadka to the beaten curds, mix and garnish with chopped coriander leaves.

RAVVA KESARI:

Ingredients:

1/2 cup fine semolina
1/2 cup sugar
3 tsp of melted ghee
3 cardamom pods - seeds finely powdered
1 cup of water
2 tsp each of cashew, almonds, pista
pinch of food colour

Method:

In a pan add 2 tsp of ghee fry dry fruits remove them from ghee now add semolina,
just until it leaves raw smell. Remove and keep it aside.In a thick bottomed pan
take water and sugar.Heat them slowly until the sugar melts.Then increase the heat
to bring the mixture to a boil. Wait for sugar syrup to thicken a bit now add food colour
and stir in roasted semolina.Cook the mixture by adding ghee on medium heat, stirring
in-between to prevent sticking, until the mixture reduces by one third.
sprinkle the cardamom powder and Mix for 2 to 3 minutes by adding dryfruits
and then turn off the heat.