Menthi majjiga

Ingredients:

MENTHI MAJJIGA

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:

1. Beat the curds and water together softly without lumps or blend it in a mixer for about 30 seconds.
2. Add turmeric, salt to the beaten curds and mix well.
3. Heat oil in a pan, add mentulu,jeera, mustard seeds, chana dal,urad daldried red chillies,chopped onions green chillies, curry leaves and fry for about a minute on low flame then switch off.
4. Add this tadka to the beaten curds, mix and garnish with chopped coriander leaves.
5. Serve with rice .

arati puvu kura

Ingredients:

1 big banana flower

1 tsp turmeric powder

asafetida 1 pinch (inguva/hing)

2 tbsp oil

salt to taste

For Seasoning:

2 tsp mustard seeds

3 redchillies

1 tsp chana dal

1 tsp urad dal

curry leaves

Method:

Clean the banana flower well. First remove the outer leaves, then from each flowerette remove the hard stamen and hard covering at the base. Now take banana flower , curd and turmeric powder and ground it soft, squeeze the ground paste and let curd to seperate from mixture . Heat oil in a pan and add popu, curry leaves and asofoetida for 2 minutes, then add banana flower, add salt and mix well. Cover and allow it to cook for few minutes. serve hot with ghee.

panasa pottu kura

Ingredients:

Young jack fruit tin
Turmeric - 1/2tsp
little salt

For Seasoning"

oil - 3tbsp
Mustard seeds - 1tsp
Sesame seeds - 1tsp
Chana dhal - 2tsp
Urad dhal - 1 tsp
Red chillies - 5no. (split)
Green chillies - 5no. (slit)
Ginger - 1inch (chopped finely)
Curry leaves - 2sprigs
Asafoetida (hing) - a pinch

Method:

Remove young jack fruit from the tin discarding water, keep the fruit in the blender and blend it until chopped finely. keep this in pressure cooker bowl, to that add little handful of water, turmeric and salt, pressure cook for 1 whistle. Remove excess water when it is cooked. keep aside. Take mustard seeds in pestle and pound it in to powder, to that add lemon juice, cover and keep aside.Heat a deep non-stick kadhai, add oil and heat it up,add popu in the order given . Add now the cooked jackfruit and fry until water is evaporated or less, switch off the flame and add salt to taste , now add the mustard seed paste and mix well.

Kanda Bachali

Ingredients :

Yam - 1/2 kilo
bachali - 3 cups
Tamarind juice - 2 table spoons
Mustard 2 tea spoons
Dry Red Chillies 2
Hing 1/4 tea spoon
Salt As per taste

For Seasoning:

Chana dal 1 tsp
Urad dal 1 tsp
Oil 3 tsp
Green Chillies 3
Curry Leaves 10
1/2 cupGinger small piece


Method:
Peel the yam, dice it and boil for 15 minutes.
Cut the spinach finely and wash.
Cut green chillies and ginger finely and keep aside.
Grind the mustard, hing, dry chillies salt and turmeric into a fine paste.
In a heavy bottomed kadhai heat the oil. Add the chana dal and urad dal and fry till browned. Add the green chillies, curry leaves, ginger, and the spinach. Fry for 10 minutes.
Add the boiled yam and tamarind juice. Leave for 10 minutes on low flame. After removing fom fire add the mustard paste .

Sorakaya pappu

Sorakaya pappu

Ingredients:

kandi pappu: 1cup
sorakaya: small piece
tomotos: 3
tamarind paste: 2 tsp
green chillies: 3
salt to taste
turmaric powder: 1/4 tsp
red chilli powder: 1 1/2 tsp


For Seasoning:

1 tsp oil
1/2 tsp mustard seeds
1/4 tsp cumin seeds
1/4 tsp urud dal:
1/2tsp chann dal
curry leaves

Method:

Take dal in a cooker , add choped chillies, sorakaya, tomotos and tamarind paste now add water cook up to three whistles and stop mash dall and add salt, chilli powder,and turmeric Heat oil in a cooking bowl. Add chana dal, urud dal, cumin seeds, mustard seeds. Wait to splutter. Add red chillies, few curry leaves . Add dal and mix well serve hot with rice and ghee.

Menthikura pappu

menthikura pappu

Ingredients:

1 bunch menthikura
1 cup of Toor dal
1 medium sized onion
tomato - chopped
4-5 green chillies - finely chopped
Small lime sized tamarind
1/4 tsp of turmeric
Salt to taste

For Seasoning :

1 tsp oil or ghee
1 tsp mustard seeds
1 tsp cumin
1 tsp urad dal
Few curry leaves
dry red chillies 3

Method:

Take toor dal, menthikura, tomato, green chillies, tamarind and turmeric - add one glass of water and pressure cook them till 3 whistles. When the valve pressure is all released, remove the lid, add half teaspoon of salt and mash the dal add popu bring to boil and serve hot with ghee.

Bachali kura pappu

Bachali kura pappu:

Ingredients:

Toor dal: 1 cup
bachalikura : 1 bunch
Green Chilies: 4-5
Tamarind: small marble sized
Turmeric: 1/4 tsp
Salt: To taste

For seasoning:

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

Method:

Wash and drain the toor dal. •Wash and cut the bachalikura •Take toor dal, bachalikura, green chilies, tamarind in a pressure cooker and cook until the dal reaches fall apart stage.Usually takes about 10 to 15 minutes in a pressure cooker. remove the lid and add mash the dal . •Add salt, tamarind and turmeric to the mashed dal and let it cook till it reaches the required consistency. •Then do the seasoning with Mustard Seeds, Cumin, Urad dal, chana dal Curry leaves, Red chilies.

Thotakura mavidikaya pappu

thotakura mavidikaya pappu

Ingredients:

thotakura - 1 bunch
Toor dal - 1 cup
mango - 1
Tomato chopped
turmeric -1 tsp
Green chillies - 3
Salt to taste

For Seasoning:

1/2 tsp Mustard
1/2 tsp cumin seeds
1/2 tsp Fenugreek seeds
2 tsp red dryChillies
Asafoetida - 1 tsp
Curry leaves - 5
Garlic - 1 clove –

Method:

Pressure cook toor dal, turmeric, tomato, mango.thotakura and 1 tsp of fenugreek seeds. Keep aside. When it is safe to open the pressure cooker, remove the lid and place on stove top with medium heat keep stirring. Meanwhile heat 1 tbsp of ghee or oil and add mustard seeds, cumin seeds, asafoetida, chopped garlic. Then add curry leaves, red chillies and fenugreek seeds. When the mustard seeds are done remove and add it to the dal above.

Chukkakura Pappu

Chukkakura Pappu:

Ingredients:


1 small cup kandi pappu
2 cups finely chopped chukka koora
1 onion
1 tomato
big pinch turmeric pwd
2-3 green chilli's
salt to taste
2 cups water
tamarind pulp 3 tsp

For seasoning :

1 tsp mustard seeds
1/2 tsp cumin seeds
3-4 garlic cloves
crushed 2 dry red chillis
10-12 fresh curry leaves
2 tsps oil

Method :

In a pressure cooker, place dal, chukka kura leaves, onions, tomatoes, green chillis ,tamarind pulp .Add 2 cups of water and pressure cook upto 2 whistles. If cooking over stove top, cook till the dal is almost cooked. Heat oil in a heavy bottomed vessel, add mustards seeds and as they jump around, add cumin seeds, garlic, red chillis and curry leaves and stir fry for a few seconds. Add this to the pressure cooked dal and mix well serve hot with rice and ghee.

beerakaya pappu

Beerakaya pappu

Ingredients:

Toor dal - 2 cups
beerakaya(ridge guard) -2
6 to 10 green chilli s
salt to taste
1 tablespoon of tamarind extract
1/4 tsp of turmeric

For Seasoning:

1 tsp mustard seeds
1 tsp urad dal
minced garlic
bunch of curry leaves
asefotoda

Method:

Take toor dal, beerakaya,tamarind and turmeric in a pressure cooker. Add about two cups of water. Pressure-cook them til 3 whistles or until they turn soft. Wait until it’s safe to open the lid, then add salt to this cooked mix and bring it to a boil. In a steel vessel, heat one teaspoon of peanut oil with popu ingredients and mix it with cooking dal,Serve hot with rice and ghee.

chinta chiguru pappu

Ingredients :

Toor Dal - 1 cup

Tamrind leaves (fresh or dried ones)

Jeera - 1 tsp

turmeric powder

tamrind pulp - 1tbsp,

Salt

For Seasoning:

garlic - 3,

Onion cut into small pieces,

Karvepaaku ( karipatta),

jeera 1 tsp

mustard సీడ్స్ 1 tsp

Method:

Take toor dal, wash it and keep aside. Clean the tamrind leaves also, if you have dried one just try to remove the small sticks . Now take the dal in a cooker, add water, turmeric powder

, 1 tsp of oil ,1 tsp of jeera, and the tamrind leaves and pressure cook for 3 whistles, and switch off the stove. But when I am having time, I usually cook the dal outside in a vessel and not in a cooker, it differs... taste wise.... After the cooker is cooled down, mash the dal adding tamrind and salt using a big spoon for. Now ఫర్ బోయిల్ on the seasoning, take 2-3 tbsp of oil, add jeera, mustard seeds, karipatta, mashed garlic cloves and chopped onions about 2 tbsp, fry well add this mixture to dal

mavidikaya pappu

Ingredients:

Mango's - 3 (cut into medium sized pieces)

Kandipappu (Toor Dal) - 1 cup త

Tamarind - 1/4 lemon size ball

Salt acc to taste

Red chilli powder - 1tsp

Green chillis -౪

For Seasoning:

3 Oil - 2tbsp

Hing a pinch

Mustard seeds - 1tsp

Jeera - 1tsp

Red chilli's - 2

Curry leaves - 1 sprig

Garlic - 4

METHOD: -

Clean the dal add the cut mango pieces( i even added the stone of the mango as we like it so it depends if u want to put it or no) , salt , red chilli powder , gren chilis , tamarind and water and pressure cook for 3 whistles on high and for 10 min in sim. -Heat oil , add hing , mustard seeds , jeera , red chillis and garlic and fry till garlic turns lite brown. Now add the curry leaves and add to the cooked dal and serve with hot rice and ghee

palakura pappu

Ingredients:

One bunch of Spinach, washed and cut or tiered into big pieces
One cup of Kandi Pappu
One tomato one onion , cut into pieces
One tsp of chilli powder
3-4 Indian variety green chillies
1/2 tsp of turmeric (pasupu)
lime size tamarind (Chinta pandu)
One glass of water

For popu or tadka:
1 tsp of peanut oil or ghee
1 tsp of cumin,
1tsp mustard seeds,
minced garlic,
1 tsp of chana dal,
1 tsp of urad dal
curry leaves and
dried red chilli pieces

Method:

After pressure-cooking all of the above ingredients, add 1 tsp of salt and with a whisk or a wood masher make a paste of spinach dal. In a saucepan, add one tsp of oil or ghee and lightly fry the minced garlic, urad dal, chana dal, cumin and mustard seeds, red chilli and curry leaves. This is called “Popu.mix well and add it to the pressure cooked dal serve hot with ghee.

Tomato pappu

Ingredients:

500 gm Tomatoes (chopped)

1 cup Toor daal

1 tsp Turmeric powder

1 tsp Red Chilli Powder

4 Green Chillies (slit into half & seeded)

Salt to taste

Tempering:

2 tsp oil

3/4 tsp Mustard seeds

1 tsp Cumin seeds

8 flakes Garlic (crushed)

4 whole Red Chillies

12 Curry Leaves

Method:

Put daal in a pan, add tomatoes, turmeric, red chilli powder and green chillies. Bring to a boil, To prepare the tempering, heat ghee in frying pan, add mustard and cumin seeds, stir on medium heat until they begin to pop, add garlic and stir -fry until golden brown. Then add red chillies and curry leaves, stir until the chillies becomes bright red, and pour over the simmering daaland salt to it .serve hot with rice and ghee.

pavbhaji

PAV-BHAJI

INGREDIENTS:

Potatoes

Carrot

cauliflower

greenpeas

Capsicum(optional)

1 Big Tomato

1 Big Onion

1 tsp Paprika

1 tsp Red Chili Powder

1 tsp Garam Masala Powder

1.5 Tsp Ginger-Garlic Paste

1.5 tsp Pav Bhaji Masala

1 tsp Tomato Paste(tinned)

1tsp Sugar

3 Green Chilies

1 Sweet Onion - Chopped into small pieces

1 Lemon sliced

Salt as per taste

Butter

PavBuns

METHOD:

Pressure cook all all the veggies(carrot+potato+capsicum+mutter+beans) except cauliflower with enough salt . Mash them nicely and keep it aside. Now Microwave nicely chopped cauliflower for just 2 mins and keep it aside. In a heavy bottomed pan had little butter/oil(Tip: For pav bhaji try and use butter instead of oil for extra taste) and add the sliced onions + sugar and saute it until transparent. To this add Ginger-Garlic paste and chopped green chilies along with the masala powders and saute it for another 2 mins. Now add nicley chopped tomatoes and the tomato paste( Tip: always use about a Tbsp of tinned tomato paste as it gives a wonderful and natural color to the bhaji) and saute it for another 2 mins. Add in all the mashed veggies along with half cooked cauliflower and enough water for 7 to 8 mins with stirring and mashing of the veggies here and there.Have them hot with some fresh chopped onions and lemon juice along with nicely roasted Pav Buns .

dosakaya pappu

Ingredients:

Toor dal (or Masoor dal) - 1 cup

Dosakaya (cucumber) – 1 cup
Tomato – 1 small

Green chilies – 3

Red chili powder – 1tsp

Turmeric – 1/8 tsp

Tamarind- lemon size
salt to taste

For tempering:

Mustard seeds – ½ tsp
chana dal - 1/2 tsp

Cumin seeds – ½ tsp
Asafetida – pinch

Curry leaves – 4

Red chilies – 2

Method:

Put the first 6 ingredients in a pressure cooker with 1tsp of oil. Cook till done Heat 1tsp oil, add mustard seeds, cumin seeds, chana dal and wait till they pop, then add red chilies, curry leaves, asafetida. Add the tempering and salt to the cooked dal ,add tamarind pulp,salt to taste and cook on low flame for about 10minutes.