Masala Dosa

Ingredients

2 cups rice-preferably parboiled

1/2 cup split and husked Black Gram (Dhuli Urad)

1/2 tsp fenugreek seeds

2 tsp salt

Oil to smear the pan for cooking the dosas

For the Masala for Dosas:
500 gm (3 cups) potatoes-boiled, peeled and cubed

1 1/2 cups onions-sliced not very thin

2 green chillies-chopped coarsely (optional)

2 Tbsp oil

1 tsp mustard seeds

6-7 curry leaves or 1/2 tsp dried curry leaves

2 tsp salt

1/4 tsp powdered turmeric

1/2 cup water

Method

Wash and soak the rice in one container and the dal and fenugreek seeds together in another container for 5-6 hours or over night, depending on the weather.

Grind dal mixture together to a very smooth consistency. Next grind the rice smooth too and mix the two batters.

Add salt and enough water to make into a dropping consistency. Leave to ferment over-night or more depending on the weather, till a little spongy.

If thickened too much, add a little water to thin a bit. Heat tawa, and brush oil over it. When really hot, splash a little water over it, and immediately pour batter onto it, spreading it thin, with a circular motion.

This will have to be very swift and will need a bit of practice.

After spreading the batter, lower the heat and dribble a little oil around the edges so that it seeps under thedosa.

When edges start browning a bit, pass a flat spoon under it to ease the dosa off the pan. Put desired filling in the center, and fold the two edges over.

Serve accompanied with sambhar and chutney.

Ingredients

2 cups rice-preferably parboiled

1/2 cup split and husked Black Gram (Dhuli Urad)

1/2 tsp fenugreek seeds

2 tsp salt

Oil to smear the pan for cooking the dosas

For the Masala for Dosas:
500 gm (3 cups) potatoes-boiled, peeled and cubed

1 1/2 cups onions-sliced not very thin

2 green chillies-chopped coarsely (optional)

2 Tbsp oil

1 tsp mustard seeds

6-7 curry leaves or 1/2 tsp dried curry leaves

2 tsp salt

1/4 tsp powdered turmeric

1/2 cup water

Method

Ingredients

2 cups rice-preferably parboiled

1/2 cup split and husked Black Gram (Dhuli Urad)

1/2 tsp fenugreek seeds

2 tsp salt

Oil to smear the pan for cooking the dosas

For the Masala for Dosas:
500 gm (3 cups) potatoes-boiled, peeled and cubed

1 1/2 cups onions-sliced not very thin

2 green chillies-chopped coarsely (optional)

2 Tbsp oil

1 tsp mustard seeds

6-7 curry leaves or 1/2 tsp dried curry leaves

2 tsp salt

1/4 tsp powdered turmeric

1/2 cup water

Method

For the Masala Filling:

Heat the oil in a heavy based pan and add the mustard seeds, then onions, curry leaves and green chillies, and saute over high heat till the onions are a little transparent.

Add the salt and the turmeric and mix well, before adding the potatoes.

Turn the potatoes around till well mixed, and add the water, and let it simmer, for 2-3 minutes.

Onion Pakora

Ingredients

Onion –4(big)(cut length wise)
Besan Flour-2cups
Maida-2 tbsp
Jeera-1tsp
Asafoetida-1/4tsp
Chilli Powder-1tsp
Turmeric Powder-3 pinch
Baking Soda-2pinch
Butter-3tbsp
Coriander leaves-1/4 cup
Salt to Taste

Methods

Cut onion thin lengthwise.
Add salt to it. Keep aside for 5 - 10 minutes.
Add Jeera, Besan atta, Rice flour, Red Chilli powder and chopped coriander leaves to onion - salt mixture.
Mix nicely. If required use little water (Onion mixed with salt leaves water). Don't make the batter too dilute.
In kadai heat oil.
Put one spoon full of batter in to oil. Fry until brown in color.
Serve with Chutney/Tomato Ketchup.

Plain Rotis

Ingredients needed
Whole Wheat flour -1 cup
Salt – a pinch
Oil – 1 tsp
Little wheat flour or rice flour for dusting
Board and rolling pin
Tawa/skillet
Ghee ( optional)
For 1 cup of flour you will get 6 rotis.

Method

Step 1
Take 1 cup of flour, add a pinch of salt and a tsp of oil. Then mix ½ cup of warm water gradually little by little and knead it into a dough. You may need a little more or less water depending on the flour you are using.
Step 2
Knead it into a soft dough as shown in the picture.
The dough should not be sticky. Grease your hands with a little oil for kneading if required.
Step 3
Make 6 equal sized balls. Have some wheat flour for dusting.
Step 4
Roll out into round shapes using little wheat flour for dusting. With practice you can easily do this.
Step 5
Heat the tawa and place the rolled out dough on it. Let it cook for a few minutes. You will see small bubbles forming.
Step 6
Flip it over to the other side and cook, turning and pressing it with a small towel/napkin.It will puff.
Remove from the tawa , apply a little ghee (optional) and serve with any side dish of your choice.

Samosa

Ingredients;

For Cover:
1 cup all purpose flour (Maida)
Water to Knead dough
2tbsp oil
Little salt
1/4th tsp. Ajwain (optional)
For Stuffing:
3-4 Potatoes (boiled, peeled & mashed)
1/2 cup Green Peas (boiled)
1-2 Green Chilies (finely chopped)
1/2tsp Ginger (crushed)
1tbsp coriander finely chopped
Few chopped Cashews (optional)
Few Raisins (optional)
1/2tsp Garam masala
Salt to taste
Red chili powder to taste
1/2 tsp. Dry Mango powder( Amchur) (optional)

How to make samosa:

For Cover:

Mix all the ingredients (salt, oil, ajwain) except water.
Add a little water at a time.
Pat and knead well for several times into a soft pliable dough.
Cover it with moist Muslin cloth and keep aside for 15 minutes.

For Stuffing :

In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
Add green peas, cashews and raisins and mix well.
Add coriander and keep aside.

To Proceed :

Make small rolls of dough and roll it into a 4"-5" diameter circle.
Cut it into two parts like semi-circle.
Now take one semi circle and fold it like a cone. Use water while doing so.
Place a spoon of filling in the cone and seal the third side using a drop of water.
Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
Serve samosa hot with hari chutney, tamarind chutney.

Chole Masala

Ingredients

Chana - 3/4 cup
Big Onion - 1 small sized chopped finely
Red Chilli Powder - 1.5 tsp
Coriander powder - 3/4 tsp
Garam masala (or) Chana Masala powder - 1 tsp
Coriander leaves - just to garnish
Lemon juice - from half a lemon
Water - 2.5 cups in total
Salt - to taste

To saute and grind:

Oil - 2 tsp
Tomatoes - 3 medium sized chopped roughly
Big Onion - 1 medium sized chopped roughly
Ginger - 1 inch piece
Garlic - 6 cloves
Fennel Seeds - 1 tsp
Pepper - 1/2 tsp

To temper:

Oil - 1.5 tbsp
Cinnamon - 1/2 inch piece
Cloves - 2
Bayleaf - 1/2

Method:

Soak chana overnight or atleast for 8 hours.Pressure cook chana with enough water(say 1.5 cups) for 5 whistles or until soft,Set aside.In a pan heat oil - add onion, tomato, ginger, garlic and saute till mushy and raw smell of tomatoes leaves. Allow it to cool, then add fennel seeds and pepper corns along with this in a mixer

Grind it to a fine paste.Set aside. In a pressure cooker heat oil - add the items under 'to temper' then add onions and fry till golden brown.Then add the tomato onion paste.

Add the spice powders, mix well.Once the raw smell of masalas leave add chana along with the cooked water to this mixture and pressure cook for 1 whistle in medium flame.Add required salt.

Once done, open and add more water if the gravy is too thick - I added remaining 1 cup water and allowed it to boil in sim for 5mins.Once oil seperates and desired consistency is reached, Garnish with coriander leaves,lemon juice and switch off.

Serve hot with bhatura / rotis!

Preparation of Ulava Charu

Ingredients

Horse gram-250 gm [ulavalu]
Green chillies-1
Red chilli-1
Onions-2
Cumin seed-1tbs
Pepper-1 tsp
Garlic - 2 bulbs
Ginger-1/2 inch
Coriander seed-1 tbs
Tamarind Extract (diluted)-1/4 cup
Mustard seeds-1 tsp
Curry leaves- 1 spring
Coriander leaves-1 spring
Salt to taste
Oil and Water as needed

Preparation

Soak Horse gram over night and pressure cook till soft
Drain the water and keep it aside for later use (Water's color will be in chocolate color)
Chop the onion
Dry roast Red chili, Cumin seed, pepper, Coriander seed and grind to fine paste.
Smash ginger and garlic.
Smash half of the cooked horse gram.
In a pan heat oil and put mustard seed.
Put curry leaves, Onion, smashed Ginger and Garlic, Green chili.
Add smashed horse gram and mix well.
Pour tamarind extract add salt.
Add sufficient water and make sure the gravy is not too thick.
Put remaining horse gram.
Sprinkle finely chopped coriander leaves over the gravy.
Remove from flame.
Serve with Chapatti or steamed rice.

Kandi Pappu-Cobari Pachadi (Tur Dal Coconut Chutney)

Ingredients:-

Tur dal 1 cup

Coconut half (fresh)

Red chillies 6

Zeera 1/2 tsp

Tamarind little

Salt as per taste

For seasoning:-

Red chillies 2

Curry leaves few

Rai few

Udat dal few

Oil 1 tbsp

Method:-

Heat oil, add red chillies and zeera roast and keep aside

In the same oil roast tur dal utill it changes colour and you get nice aroma

Grind tur dal,zeera and red chillies.

Then add tur dal,tamarind and little water.Make a fine paste.

Season the chutney with the rai,udat,curry leaves and red chillies

Toor Dal Rasam – Kandi Pappu Rasam Recipe

Rasam Powder Preparation:
Ingredients For Rasam Powder:
- Coriander Seeds – 2 Table Spoons
- Jeera – 1 Table Spoon
- Fenugreek Seeds – 1/2 Table Spoon
- Peppercorn – 1/2 Table Spoon
- Curry Leaves – 20
- Badige Chilli – 3
Procedure For Rasam Powder:
- Take a tawa, heat tawa on low flame.
- Fry all ingredients separately one by one and keep aside.
- Once cooled, Grind them together and make powder.
- Store this powder in a air tight container.
- This can last up to 4 months.
- You can use in little quantities to prepare any type of rasam that require rasam powder.
Tood Dal Rasam Preparation:

Ingredients:
- Toor Dal – 1/2 Cup
- Diced Tomato – 1 Big Size
- Turmeric Powder – 1/2 Tea Spoon
- Pealed Garlic – 5
- Urad Dal – 1/2 Tea Spoon
- Jeera – 1/2 Tea Spoon
- Mustard Seeds – 1/2 Tea Spoon
- Tamarind Paste – – 1/2 Tea Spoon (Soaked and then filtered)
- Curry Leaves – 10
- Chopped Coriander Leaves – 1 Tea Spoon
- Water – 3 Cups
- Rasam Powder – 1/2 Tea Spoon (Prepared above)
- Salt To Taste
- Oil – 1 Tea Spoon
Procedure:
- Wash Toor Dal thoroughly and boil toor dal and turmeric powder in 1 cup of water using pressure cooker.
- Once cooled, grind to form soft paste.
- Take a kadai, heat oil in low flame. Then add urad dal, jeera, mustard seeds, pealed garlic (crush gently it before dropping into the oil) and curry leaves.
- Take a kadai, heat oil in low flame. Then add urad dal, jeera, mustard seeds, pealed garlic (crush gently it before dropping into the oil) and curry leaves.
- Take a kadai, heat oil in low flame. Then add urad dal, jeera, mustard seeds, pealed garlic (crush gently it before dropping i
to the oil) and curry leaves.

Kandi Pachadi (Toor Dal Chutney)

This is a great tasting Andhra delicacy made with the protein-rich Kandi pappu (Toor Dal, Pigeon Peas). This is so easy to make with a few ingredients. Here is my version of this yummy pachadi.

Ingredients:

1 cup Kandi Pappu (Pigeon Peas, Toor Dal)
5 or 6 dry Red Chilies
1 tsp Tamarind Pulp
½ tsp Cumin Seeds
Salt

Preparation:

Heat a pan and dry roast toor dal + red chilies + cumin seeds. Keep aside to cool.

When it becomes cold grind into a fine (a little coarse is ok) paste by adding tamarind pulp and salt. Add little water as needed.

Enjoy this yummy pachadi with steaming hot rice and a dollop of ghee. Yummy!!

Gongura pappu

Preparation time – 5 mins
Cooking time – 20 mins
Ingredients :

Sorrel leaves (Gongura) (chopped fine)- 1 cup
Yellow Pigeon Peas (Kandi Pappu) – 1/2 Cup
Split Skinless Bengal Gram Dal (Senaga pappu)- 1/4 Cup
Oil – 4 Tbsp
Dry Red Chilli – 2 to 3
Green chillies (coarsely ground) – to taste
Mustard Seeds – 1 tsp
Curry Leaves – 1 Sprig
Cumin Seeds – 1 tsp
Turmeric Powder – 1/4 tsp
Garlic (chopped) – 3 big pods
Cilantro (finely chopped) – 1 Tbsp
Coriander Powder – 1 tsp
Onion (finely chopped) – 1/2 cup
Salt – to taste
Water – 2 cups (divided)

Procedure:

Wash both the dals and discard the water, add in the sorrel leaves, 1 1/2 cups of water and pressure cook till the dal is soft. (For me it took 6 whistles). If the Gongura is tender you can just fry it seperately instead of pressure cooking it.
Start preparing the tadka for the dal while pressure cooking time. Heat oil in a pan and add mustard seeds, allow to pop. Then add in cumin seeds, dry red chilli whole, curry leves, green chillies paste,garlic, and fry till garlic slightly changes its color.
Add in onions and fry till they are soft.Add the cooked dal and gongura mixture. Mash it slightly (Dal should be smooth)
Add coriander powder, turmeric powder, salt, half cup of water and bring this mixture to a boil.
Finally add in cilantro and serve it with Jonna Rotti (Jowar ki Roti) or any other Indian breads. You can also have it with rice.

Gongura prawns curry

Ingredients

For curry

Oil – 3tbsp
Cloves – 2
Green cardamom – 2
Cinnamon stick – 1(1inch)
Onion – 1
Chilli powder -2tsp
Ginger & garlic paste – 11/2tbsp
Water – 1cup
Turmeric powder – 1/2tsp
Prawns – 200gms
Garam masala – a pinch

Gongura – 200gms
Green chillies – 5
Ginger & garlic paste – 1tsp
Turmeric powder – 1/2tsp
Tomato – 1(chopped)

Oil – 3tsp
Mustard seeds
Dry chillies – 2
Curry leaves -15
Onion (small) – 1(sliced or chopped)
Garlic cloves – 2(crushed, sliced, optional)

Method

First chop all the vegetables roughly and keep it aside.
Take a vessel and add oil when it gets hot add whole spices and onion , fry till it is light brown and the onion becomes soft as seen in the picture Add ginger and garlic paste stir for 30 seconds and add all the ingredients and stir it well for 30 sec then add water and cook by closing the for few minutes, till it becomes like a gravy consistency and starts leaving oil.
When it is cooked according to your consistency, add raw prawns and cook for 5 to 8 min and switch it off , as we have to cook more with gongura leaves also.
Add salt as per tatse.

Take a cooker or any vessel, add all the ingredients for cooking gongura and cook it for few minutes. We are cooking it like any curry by putting few spices in it.
No need to add water, as it leaves water, and onion and tomatoes are also added.
Cook until the tomatoes, green chillies are cooked and you can see that the quantity of leaves is reduced to very littlelike one cup or more only
Now take any big spoon or the wooden masher which I use for mashing dal, mash the cooked leaves with other ingredients well to form a smooth paste, it should not be like paste type how we grind chutneys. Just tomatoes and green chillies should be well mixed with the gongura leaves.
Add salt as per taste.

curries

Now pour the gongura mixture into the prawns curry and mix well, cook for 5minutes on high flame and 10 minutes on simmer.
Can add water if the curry becomes too thick. You can cook according to your taste and consistency you want.
When the prawns curry and gongura are blended well, do the tadka and add to it and mix well.

Add oil to a preheated vessel, when it gets warm add mustard seeds, when it sputters add dry chillies onion curry leaves and garlic sliced or crushed and stir well.
Cook till the onions are soft and roasted well, till it gives light brown colour.
When it is cooked pour this tadka into the prawns and gongura mixture and mix well, check the seasoning(salt) well and cook it for 5min on simmer, by closing the lid.
It will absorb all the flavour of tadka.
See to that prawns are not over cooked.
Serve this dish with plain rice with few drops of ghee or with roti or any pulav dish.

Andhra famous "Gongura Pachhadi"

There are 2 varieties of this gongura, one is white stem gongura and the other is red gongura. Earlier vrariety (White gongura) has a little bitter taste than the latter (red variety). Both of them tastes extremely good. We can even combine both the varieties while cooking. My mom makes an excellent gongura pachadi with red chilies and when eaten with red onion hum!!! Delicious. Here is the recipe.

Ingredients-

big bunch of fresh gongura / red sorrel (wash and separate leaves from the stalks and leave them out to dry)
10 whole dry red chilies
1/2 tsp methi / fenugreek seeds
1 tbsp minapppapu (black gram / urad dal)
1 tbsp senaga pappu (bengal gram / channa dal)
11/2 tbsp coriander seeds
5 garlic cloves
2 tbsps oil
salt to taste

Tempering

4 tbsp oil (pickle made with red chilies needs more oil than green chilies)
1 tsp mustard seeds
½ tsp cumin
2 garlic cloves
2 whole dry red chillies
1 stalk of curry leaves
Directions-
1. Heat 2 tbsps of oil in a heavy bottom vessel. Add the leaves and sauté them until soft. Remove and let it cool.
2. In the same vessel add 1 tbsp oil and add methi seeds and fry till light brown. Add coriander seeds, urad dal(black gram), channa dal (bengal gram lentil) and dry red chilies and fry stirring constantly till light brown. Remove them into a bowl and let them cool.
3. In a grinder, add methi, coriander seeds, urad dal, channa dal, dry red chilies, cumin, garlic, salt and grind them. Add the fried gongura leaves and grind very coarsely.
4. Heat 4 tbsps of oil in a pan and add mustard seeds, when they splutter, add the whole dry red chilies, crushed garlic, cumin, curry leaves and fry until garlic is slightly brown. Remove the tempering from fire; Let it cool before adding it to the ground gongura pachadi. (When storing any pickles for more than few days, always let the tempering cool to room temperature before adding it to the ground paste, since adding hot oil to the ground paste releases some more moisture and spoils the pachadi)
5. Add the tempering to the ground paste along with the oil.

Masala Brinjal Curry

INGREDIENT

1 - Large black Brinjal

1 - Small onion, minced

1/2 inch piece ginger, minced

3 - Green chillies

Handful of Coriander leaves

1/4 tsp - Turmeric powder

1 tsp - Coriander powder

Salt and chilli powder to taste

2 tbsps - Ground Coconut

50 gms - Tomatoes, peeled and pureed

METHOD

Grill the brinjal over an open flame till the skin turns black and the brinjal turns soft.
Peel and mash to a smooth paste.
Put the rest of the ingredients in a pan and cook till the mixture turns thick.
Put in the brinjal mix well and serve hot.

Gutti Vankaya Kura [Stuffed Brinjal Curry]

1/2kg Brinjals
3/4cup Raw peanuts
1/4cup Roasted channa dal/Pottukadalai
2tbsp Dessicated coconut powder
1tsp Cumin
1tsp Coriander seeds
5nos Red chillies
1/2tsp Tamarind paste
Salt
Oil

Dont remove the steam of the brinjals, slice them lengthwise by keep the steam intact.

Heat a spoon of oil, fry the cumin seeds, coriander seeds, red chillies to golden brown.

Remove and keep aside. In the same pan, dry roast the peanuts, roasted channa dal, dessicated coconut one by one until they turns slightly brown when a nice aroma comes from.

Grind the roasted peanuts, channadal, dessicated coconut, cumin seeds, coriander seeds, red chillies, salt, tamarind paste as smooth paste using some water.

Now stuff the brinjals with this grounded paste.

Heat oil in a pan, place the stuffed brinjals, add enough salt and cook in medium flame for 10minutes.

Put the flame in simmer and cook them for few minutes, until the brinjals turns soft.

Now add the leftover masala paste, a cup of water, cook everything well in medium flame with lid closed.

Once the oil starts to separate from the masala, put off the stove.

Serve warm with rice, rotis or with pulao.

BRINJAL CURRY

Ingredients :

Tender violet small brinjal - 1 / 2 k. g. [ even sized ]
Big onions - 1 / 4 k. g. [slice length wise ]
Tamarind paste - 2 tsp
Salt - as required
Turmeric powder - 1 / 2 sp
Dhaniya jeera powder - 2 sp
Red chilli powder - 2 to 3 sp
Sugar - 1 / 2 sp
Ghee - 1 / 2 sp
Oil - 3 to 4 tabl. sps.
Curry leaves - little
Chopped coriander leaves - little

For seasoning :

Cumin seeds - 1 / 2 sp
Dhaniya - 1 / 2 sp
Curry leaves - little

Grind together :

[ fry onion in deep curved pan till it gets roasted well. Strain excess oil and allow to cool. Then add dhaniya, jeera powder, red chilli powder, salt, turmeric, tamarind paste. Grind to a smooth paste. after that mix ghee and keep aside.]

Method :

Select tender even sized brinjal. Cut into four from bottom side [ not near stem ] half way through so that brinjal remains whole.Keep in water till required. After removing from the water, stuff masala inside brinjal. Take a deep curved pan or vessel. Heat oil add seasoning, arrange the bringals in that with the remaining masala on top along with 1 glass of water. Reduce the flame and cook till brinjal becomes soft. Add sugar and mix well. Garnish with chopped coriander leaves. While serving keep brinjal in a plate pour the gravy on top. It goes well with roti and rice. Your tasty kuthi vankaya kura is ready.