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.

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.

GREAT COMBINATIONS 1(MONDAY)

TOMATO PAPPU,RICE, GHEE, ALOO FRY, RASAM ,APPADALU, AVAKAYA, PERUGU.


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 dal 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 dal and salt to taste .serve hot with rice and ghee.



ALOO FRY

Ingredients:

potatoes -5
Chilli powder - 1 tsp
sugar - 1/4 tsp
Salt to taste
2 tbsp oil

Method:

Boil potatoes and peel the skin. Dice and keep aside. Heat oil in a non stick pan add diced potatoes fry till they are golden brown and crisp. add sugar,salt and fry for 2 minutes. Now reduce the heat to low, stir in the chilli powder and drizzle little oil (1/2 tsp) and mix well. Turn of the heat and shift into serving bowl.
Serve hot with rice.


RASAM

Ingredients:

1 Tomato
2tsp Tamarind pulp
Curry leaves 4-5
Cilantro 2tsp
salt to taste
turmeric powder
1tsp rasam powder

Tempering:

1 tsp oil
1 tsp mustard seeds
1/2 cumin seeds
pinch of hing
1 red chilles



Method:

Cut the tomatoes and keep it in mocrowave for 3min till they become soft.Add the tamarind
pulp ,water,salt to taste,turmeric powder,curry leaves,cilantr oand Cook them for about
10-15 mins. Meanwhile heat oil in a pan, add mustard seeds and cumin seeds. Let mustard
and cumin seeds splutter, add the dry red pepper and hing . Pour it over rasam.