Alasandalu /Black eyed peas- 1 cup Finely chopped Onions - 1 Chopped Green chillies - 4 Ginger garlic paste - 1 tsp Curry leaves- few Mustard seeds - 1/4 tsp Finely chopped Tomato - 1 Red chili powder - 1 tsp Coriander powder - 3 tsp Coriander leaves for garnish Oil- 1 tbs
Method:
1) If you have dried alasandalu soak them for about 6 hours in water and pressure cook them for up to 3 wishtles. 2) If using fresh alasandalu just pressure cook them for 2 whistles. 3) When they are cooked remove all the pressure and keep aside. 4)Heat oil in a pan and add mustard seeds and curry leaves. 5) Once the mustard seeds pop add chopped Onions and green chillies and fry them till golden brown or Onions are transparent.Add salt and mix well. 6) Add Ginger garlic paste and mix well till the raw smell is gone. 7) Add Tomato pieces and mix well. 8) Add water, coriander powder, red chili powder and mix well. 9) Once the tomatoes are well cooked add cooked alasandalu and mix well. 10) Close the lid and cook for 10 minutes and garnish with Coriander leaves. 11) Serve hot with Dosa or Roti.
Beerakayalu/Ridge gourd (Peel the skin and cut into small pieces)- 2 Mustard seeds - 1/4 tsp Cumin seeds - 1/2 tsp Curry leaves- few Finely chopped Onions - 1 Finely chopped Tomotoes - 1 Finely chopped Green chillies - 2 Turmeric powder - 1/4 tsp Red chilli powder - 1 tsp Coriander powder - 2 tsp Salt to taste Coriander leaves for garnish Oil - 2 tsp
Method:
1) On a hot pan add oil, mustard seeds, cumin seeds and fry well. 2) Add green chillies,curry leaves and onions and fry well. 3) Add salt ,turmeric powder and mix well. 4) Add chopped beerakai to the pan and cook for 10 -15 min.
5) Add coriander powder, red chilli powder and saute it for few minutes. 6) Add finely chopped tomotoes to the pan and cook it for about 5 to 7 minutes. 7) Garnish with Coriander leaves and serve hot with Roti or Chapathi.
1) Peel the skin of bitter gourd lightly and cut into small pieces by removing seeds. 2) Heat oil in a pan and add mustard seeds, once they splutter add curry leaves, urad dal, channa dal, dry red chillies, cumin seeds , garlic cloves and fry well. 3) Make sure they are not burnt. 3) Add finely chopped Bitter gourd and fry well for 5 to 7 minutes on medium flame. 4) Add Jaggery and mix well. 5) Fry it on low flame for about 7 minutes and serve hot as a side dish with Rice or Roti.
Chopped Raw mango with skin - 1 cup Chopped Garlic cloves - 3 Salt to taste Red chilli powder - 1 tsp Water if required Mustard seeds- 1/4 tsp Curry leaves - few Cumin seeds - 1/4 tsp Hing/Inguva - a pinch Oil - 2 tsp
Method:
1) In a blender add chopped mango pieces,garlic cloves,salt and red chilli powder and grind it in tester mode. 2) Do not make it into fine paste.If required add 2 tsp of water and grind it. 3) Heat oil in a pan and add mustard seeds, once they start to splutter add curry leaves and cumin seeds to the pan and fry well. 4) Add Hing and the grinded paste to the pan and mix well. 5) Serve with Rice.
Toor Dal/ Kandi Pappu -1 cup Sal to taste Turmeric powder -1/4 tsp Curry leaves - few Urad dal - 1 tsp Channa dal - 1 tsp Dry Red chillies - 4 Dhaniyalu/Coriander seeds - few Mustard seeds - 1/4 tsp Garlic cloves - 2 Water - 3 cups Oil - 1 tbs
Method:
1) Wash Toor dal thoroughly and set aside. 2) In a pressure cooker add washed toor dal,salt, water and turmeric powder and cook it on low flame with the whistle (weight on ) up to 5 whistles. 3) Remove all the pressure and open the lid of the pressure cooker. 4) Mash dal lightly with a dal masher. 5) Heat oil in a pan and add Mustard seeds and once they pop add curry leaves, Coriander seeds,urad dal, channa dal, garlic, Dry red chillies and fry well till golden brown. 6) Add this tempering to the cooked dal and mix well. 7) Serve hot with Rice.
Vadapappu is a dish made as prasadam on Sri RamaNavami Festival. For Naivedyam just soak Pesara pappu in water for 5 hrs and drain the waterand serve to god. For our taste we follow the below procedure.
Ingredients:
Pesara Pappu -1/2 cup Finely chopped Green chillies - 2 Mustard seeds - 1/4 tsp Salt to taste Grated Coconut - 1 tbs Hing/ Inguva - a pinch Finely chopped Coriander leaves - few Oil - 2 tsp
Method:
1) Soak Pesara Pappu for 5 to 6 hours and drain all water. 2) Heat oil in a pan and add mustard seeds, Once they splutter add finely chopped Green chillies, and fry well. 3) Add salt and hing and mix well. 4) Add Grated Coconut and mix well and set it aside to cool. 5) Once cooled add soaked pesarapappu and mix well. 6) Finally garnish with Coriander leaves.
Jaggery - 1 cup Pepper powder - 1/4 tsp Eliachi - 2 Water - 2 cups
Method:
1) Grate Jaggery finely and keep aside. 2) In a bowl add jaggery and water and let all the jaggery dissolve. 3) Add pepper powder and eliachi to the bowl and mix well. 4) Filter the liquid into a glass to remove any lumps or waste from the jaggery. 5) This is served as prasadam on the day of Srirama Navami.
Urad Dal - 1 cup Water Salt - a pinch Channa dal - 1 cup Jaggery - 1 cup Elaichi - 4 Oil for deep fry
Method:
1) Soak Urad dal for about 5 hrs and drain all excess water. 2) In a blender grind the Urad dal and a pinch of salt to make a thick batter like Dosa and set aside. 3) In a pressure cooker add the channa dal, water and cook it for about 5 whistels and drain excess water and set aside. 4) Mash the Cooked channa dal with a lenthil masher to fine paste. 5) If you cant make fine paste with lenthil masher you can grind it and make a fine paste. 6) Grate Jaggery so that it does not have lumps. 7) Heat a pan and add grated Jaggery and mashed Channa dal and mix well. 8) Add Elaichi at this point and mix well to form a thick paste and set aside to cool. 9) Once cooled make small balls out of the paste. 10) Heat oil in a deep bottom pan and dip the balls into the batter and drop them carefully into the oil. 11) Fry them till golden brown and place them on tissue to drain excess oil. 12) Serve hot as a sweet dish.
Chopped Banana- 2 Chopped Apple - 1 Sliced Grapes - few Curd - 1 1/2 cup Milk - 1/2 cup Sugar - 4 tsp
Method:
1) In a bowl add curd, milk and sugar and mix well till all the sugar dissolves. 2) Add chopped fruits and mix well 3) Keep in Refrigerator for 20 minutes and serve cold.
Tip: Can add Honey instead of Sugar. Can add custard too.
Beerakayalu/Ridge gourd (Peel the skin and cut into small pieces)- 2 Mustard seeds - 1/4 tsp Cumin seeds - 1/2 tsp Curry leaves- few Finely chopped Onions - 1 Finely chopped Green chillies - 2 Whole dry red chillies - 3 Turmeric powder - 1/4 tsp Coriander powder - 2 tsp Channa dal - 1 tsp Urad Dal - 1 tsp Salt to taste Milk - 1 cup Coriander leaves for garnish
Method:
1)On a hot pan add oil, mustard seeds, cumin seeds,red chillies,channadal,uraddal and fry well. 2) Add green chillies,curry leaves and onions and fry well. 3) Add salt ,turmeric powder and then add coriander powder and saute it for few minutes. 4) Add chopped beerakai to the pan and cook for 10 -15 min. 5) Add milk to the pan and cook it for about 5 to 7 minutes. 6) Garnish with Coriander leaves and serve hot with Roti or Chapathi.
Finely chopped beetroot - 1 cup Mustard seeds - 1/2 tsp Cumin seeds - 1 /4 tsp Curry leaves - few Urad dal - 1 tsp Channa dal - 1 tsp Oil - 1 tbs Salt to taste Chopped Green chillies - 4 Finely chopped Onions - 1 Water -1 /4 cup
Method:
1) Heat oil in a deep pan and add Mustard seeds,Curry leaves,cumin seeds, urad dal and channa dal and fry well . 2) Add Chopped green chillies and Onions and saute them till transparent. 3) Add salt and mix well. 4) Add finely chopped beetroot and mix well. 5) Add water to the pan and let it cook on low flame for 10 to 15 minutes with the lid closed until the beetroot becomes soft. 6) Open the lid and cook it till all the water drains. 7) Garnish with chickpeas powder and serve hot with roti or rice.
Finely chopped Raw Mango with Skin - 1 cup Jaggery - 1 tbs Tamarind juice - 1/2 cup (If thick add water) Red chili powder- 1/2 tsp or Minced Green chillies - 1 Salt - a pinch Neam flowers or Karela - few pieces
Method:
1) Soak Fresh Tamarind in water and sqeeze it with hand to make pulp. 2) Add water if the pulp is too thick. 3) Add Jaggery and mix well so that there are no lumps. 4) Add salt, green chillies, Neam flowers, Mango pieces and mix well and Ugadi pachadi is ready. 5) For Variations you can add Banana also into the Pachadi.
Note: This below dish requires lots of patience and the end results will be amazing.
Ingredients:
Green chillies - 10 (prefer the ones that are not hot). Curd - 1 cup Salt - 2 tsp Turmeric powder - 1 tsp Oil for deep fry
Method:
1) In a wide deep bowl add curd, salt, turmeric powder and mix well. 2) Chop the green chillies vertically and do not remove seeds. 3) Add the green chillies into the pan of curd and mix well. 4) Let the chillies soak overnight and remove them and dry them in sun. 5) Again in the evening soak the dried chillies into the curd for overnight. 6) In the morning sundry them. 7) Repeat this procedure for 3 days and then sundry them till they are dried completely. 8) Heat oil in a pan and drop the dried chillies and just fry them for 1/2 min till its golden brown on both sides. 9) Place them on tissue to drain excess oil. 10) Serve them with Lemon rice, as a side dish ad also goes well with curd rice.
Maggi Noodles - small (1 packet) Finely chopped Onions - 1 Finely chopped green chillies - 2 Finely chopped Carrot- 1 /2 cup Finely chopped Bell pepper/ Capsicum - 1/2 cup Chopped Tomatoes - 1 Mustard seeds - 1/4 tsp Turmeric powder - 1/4 tsp Cilantro for garnish Salt to taste Curry leaves - few Oil - 3 tsp Water as required
Method:
1) Heat oil in a pan and add Mustard seeds and curry leaves. 2) Once the mustard seeds pop add finely chopped Onions and salt and saute them till Onions are transparent. 3) Add chopped Carrot and the Capsicum and fry well. 4) Add chopped Tmoatoes and mix well. 5) Add turmeric powder and fry them for 3 more minutes. 6) Add 2 cups of water and add the maggi masala given in the packet to the pan and mix well. 7) Now add the Noodles and if required add more water and let it boil on low flame for about 5 to 7 minutes. 8) Cook untill all the water evaporates from the pan. 9) Garnish with Cilantro and serve hot.
