Adai Dosa Recipe

Ingredients:
Raw Rice - 1 cup
Idli Rice - 1 cup
Urad dal - 1/4 cup
Tur dal - 1/4 cup
Chana dal - 1/4 cup
Moong dal - 2 tbsp
Asafoetida - 2 pinches
Green chilli - 4
Fresh Ginger - 2 inches
Big onion, finely chopped
coriander leaves - 1/4 bunch, chopped finely
Salt as per taste

Ghee/oil for frying
Cumin seeds - 2 tbsp

Method:
1. Soak rice and all dal overnight, strain and keep aside
2. In a mixie jar, add green chillies and ginger and grind coarsely
3. Add rice and dal to the mixie jar and grind to a smooth paste. Add enough water to make it to a running consistency just like dosa batter
4. Add asafoetida and enough salt and mix well. You can use this batter immediately. This Batter doesn't need fermenting. You can add a pinch of baking soda if you want. I didn't add it.
5.Heat the dosa tawa, take one laddle full of batter, spread as we do for dosa. Sprinkle cumin seeds and chopped onions on the top. Drizzle little ghee or oil and once it is cooked, turn to the other side and cook till golden brown

 Goes well with pappula podi, Allam chutney or tomato chutney!

Coriander Chutney

Ingredients:
2 bunches Coriander leaves
10-15 Red chillies
1 tbsp Urad dal
1/4 tbsp fenugreek seeds
1/8 tbsp mustard seeds
salt as per taste
1 tbsp oil
2 to 3 tamarind flakes

Method:

1. Separate the coriander leaves from the stalk and wash them and keep aside for 30 min till all the water dries out
2. In a pan, add 1 tbsp oil and when it is hot, add urad dal, fenugreek seeds, mustard seeds, red chilies and fry for 2-3 minutes
3. Wash tamarind and add to the pan and immediately switch-off the stove. Add coriander leaves to the pan when it is still hot and stir and let it cool. This makes the coriander leaves fry just a little bit but not too much
4. Add all the above ingredients to a mix jar, add enough salt and grind coarsely. Take out the contents into a bowl
5. No need to temper this chutney!

This chutney is extremely tasty and very very healthy. Goes well with hot white rice and Ghee!

Dalia(Putnala pappu) green chillies Chutney

Ingredients:
Dalia/putnala pappu - 1/2 cup
Fresh coconut/Dry coconut flakes - 1/4 cup
Green Chilli - 15-20 as per your spice level (no need to fry them)
Tamarind paste - 1/2tbsp
Salt to taste
cumin seeds - 1/2 tbsp


Seasoning:
Oil - 2 tbsp
curry leaves - 5
Red chilli - 1
mustard seeds - 1/4 tbsp
Urad dal - 1/4 tbsp

Preparation:
1. In a mixie jar, add cumin seeds, Dalia, green chillies, tamarind paste, salt, coconut flakes and grind into fine powder. Add enough water and grind for some more time for a smooth paste
3. In a pan, add 1 tbsp oil and when it is hot, add red chilli pieces, mustard seeds, Urad dal and curry leaves and season well. Add this to the chutney

This chutney goes well with Idli, Dosa and Upma

Mutton Gasagasala curry

Ingredients:-
Mutton 500gms
2 onions
1 big Tomato
1/4 bunch coriander
1 spoon coriander powder
2 spoons Ginger garlic paste
Bay leaf 2
Cinnamon 2
Clove 1
Red chilly powder 2 tsp
a pinch of turmeric powder
Salt as per taste
Canola oil 3 tbsp
1 tbsp of gasagasalu/kuskus

For Garam masala powder:-
Cinnamon 1
Clove 4
Big elachi 2
Shah jeera 1 spoon
Nutmeg - small piece
Make a fine powder of the above.

Method:

• Add tbsp ginger-garlic paste, 1 spoon coriander powder, 1/4tbsp salt, a pinch of turmeric, 1/2tbsp garam masala, 2 cups of water to mutton pieces and pressure cook for 5 vigils
•  In another pan, add oil and when it is hot, bay leaves, 1 small cinnamon stick, 2 cloves and fry for 2 min
• Add onion, slit green chillies, curry leaves and fry till onion pieces are translucent
• Add ginger garlic paste and fry till the raw smell vanishes
• Add chopped tomatoes and mix well and cook till tomatoes become soft
• To this, add cooked mutton, add remaining garam masala powder, turmeric, salt , chilli powder, 1/4 cup of water and stir well and cook for another 10min on low flame.
• Grind gasagasalu to a fine powder and add to the curry and cook for 5 more min
• Before you turn off the heat, add chopped coriander leaves to the curry. 

This goes really well with Plain rice, Bagara rice, Roti and naan. By adding gasagasalu, the taste of the curry is improves. gasagasalu also aid in digestion!

Garelu Palakoora Curry

Garelu Recipe is available here:
http://cookingwithmridula.blogspot.com/2011/12/medu-vada.html

Ingredients for Garela curry:
Vadas - 5
  Spinach - 2 cups, wash and chop finely
1 medium size onion - chopped finely
2 medium sized tomotoes - chopped finely
4 green chillies, slit length-wise
chopped coriander leaves - 2 tbsp
5 curry leaves 
1 tbsp Ginger-garlic paste
1 tbsp red chilli powder
1/4 tbsp turmeric
salt as per taste

Method:
1. In a pan add oil and when it is hot, add curry leaves, green chillies and onions and fry till onions are translucent
2. Add turmeric, ginger garlic paste and salt and fry for 2 more min
3. Add tomatoes, spinach and cook till tomatoes are soft. No need to add water as spinach gives away water
4. Now add chilli powder, garelu to the curry and mix well and cook for 10 min on low heat to let garelu absorb the curry flavor. Switch off the heat
 5. Garnish with coriander leaves

This curry tastes goes well with roti and with white rice!

Nethi Beerakaya Pacchadi

Ingredients:
1 medium sized nethi beerakaya
Peanuts - 2 tbsp
cumin seeds - 1 tbsp
15 green chillies or as per your taste
small lemon sized tamarind, soak in little water to make it soft
1/2 bunch coriander
salt as per taste
garlic pods - 4

For seasoning:
1/4 tbsp urad dal
1/4 tbsp mustard seeds
2 red chillies, broken into pieces
curry leaves

Method:

1. In a pan, fry peanuts and cumin seeds without oil and keep aside
2. In a pan, add 1 tbsp oil and add green chillies and fry them till they are lightly burnt. Now add nethi beerakaya pieces and coriander and fry till they are cooked lightly. Let them cool
3. In a mixie jar, add fried peanuts, fried cumin seeds, fried beerakaya mixture, garlic pods, salt and grind coarsely
4. In a pan, add 1 tbsp oil and add mustard seeds, urad dal, red chillies and fry for 2 min and add to the chutney.

This chutney is very tasty and goes well with hot white rice and ghee!

Chettinad Mutton Soup

 

 

 

 

 

This soup is so delicious and is a must-have if you are suffering from severe cold and throat infection. It soothes you immediately!

Ingredients:
Mutton with bones - 1pound
Chicken stock powder/Vegetable Stock Powder - 1 cube/2 tbsp
Coriander leaves - 1/2 cup
Cumin seeds - 1 tbsp
Garlic pods - 5
Lime juice - 2 tbsp
onion - 1 finely chopped
raw rice - 1 tbsp
Red chilli - 3
salt to taste
tomato - 1 finely chopped
whole black pepper - 1 tbsp
water - 4 cups

Method

1.Clean the mutton first and cut in to small pieces (Bone pieces will be good for soup)

2. Cut onion and and tomato in to small pieces

3. Dry heat the raw rice, pepper, cumin seeds and red chilli in Pan and grind everything coarsely in a mixer and add garlic pods finally and grind only once. Do not grind garlic pods in to paste.

4. Heat a deep bottomed pan or pressure cooker and add mutton, onion, tomato, chicken stock powder, salt and 4 glass of water and bring it to boil.

5. Once the mutton pieces get cooked, add the mixture in to the soup and immediately switch off the stove

 6. Add coriander leaves and lime juice and serve.

I promise that you will not give up this soup if you have it once!

Tilapia Masala Fry

Ingredients:
Boneless Tilapia pieces - 6 Medium sized (washed thoroughly)
Corn flour - 1 tbsp
Chilli powder - 1 tbsp
Olive oil - 1 tbsp
Turmeric - 2 pinches
Lemon Juice - 2 tbsp
Salt - as per taste
Ginger Garlic paste - 1/2 tbsp
2 tbsp oil for frying

Method:
1. In a bowl, add fish pieces, corn flour, chilli powder, olive oil, turmeric, salt, ginger garlic paste and mix well till all the fish pieces are properly coated with the masala paste. Now add lemon juice and mix for one more min.
2. Marinate for 20 minutes
3. In a pan, add 2-3 spoons of oil and shallow fry the fish pieces till all sides turn brown and the fish is well-cooked.

This fish can be eaten as a snack or can be used to make salad.Goes well with white rice as well!

Banana Roti

Ingredients:
1 cup Wheat flour/godhuma pindi
1/4 cup Jowar flour/Jonna pindi
2 pinches of salt
1 ripe banana
1/2 tbsp cumin seeds
1/2 tbsp Ajwain seeds
1 tbsp unsalted butter (optional). You can use oil instead

Method:
1. Mash banana into a smooth paste with hand
2. In a bowl add all the above ingredients along with mashed banana paste and mix into a stiff dough by adding enough water. Let it stand for 20 min
3. Make rotis and shallow fry both the sides by adding a couple of drops of oil

Very tasty and soft banana rotis are ready to serve! Goes very well with all kind of curries!

Nellore Style Mushroom Masala curry

Ingredients:
Any kind of Mushrooms - 1 cup (If you have big mushrooms, cut them into 1 inch pieces. If you are using button mushrooms, no need to make into pieces)
Onions pieces - 2 tbsp
Red chilli powder - 1 tbsp
Salt as per taste
A pinch of Turmeric
2 cups of water


For Masala:
1 tbsp uncooked rice grains
1 tbsp dry coconut powder/flakes
2 Garlic pods
1/2 tbsp Dhaniya/Coriander seeds

For Seasoning:
1 tbsp oil
1/4 tbsp mustard seeds
2 Red chillies, cut into 1 inch pieces
5-6 Curry Leaves

Method:
1. In a heavy bottomed pan, add mushroom pieces, onion pieces, red chilli powder, turmeric and salt and mix well. Add 2 cups of water and cook till mushrooms are well-cooked. It approximately takes 10 min
2. In a coffee grinder or small mixie, add all masala ingredients and grind coarsely
3. Add this masala to the curry and cook for 3  more min and switch off the heat
4. In a pan, add 1 tbsp oil and when it is hot, add red chilli flakes, mustard seeds and curry leaves and fry till mustard seeds splutter
5. Add this tempering to the curry and mix well.

This curry is very very yummy and goes well with hot white rice!

Onion Chutney

Ingredients:
2 Medium size onions, peel, wash and cut into 1 inch pieces
1 tbsp urad dal
2 tbsp oil
1/2 tbsp tamarind pulp
1/2 tbsp jaggery
4 Red chillies
Salt as per taste

For tempering:
1/2 tbsp mustard seeds
1/2 tbsp urad dal
6 curry leaves

Method:
1. In a pan add 1tbsp oil and when it is hot,  fry urad dal and red chillies for 2 min, strain and keep aside to cool
2. In the same pan, add onion pieces and fry for 4 min or till they change color, strain and keep aside to cool
3. In Mixie jar, add the above fried red chillies and urad dal, salt, jaggery and grind coarsely
4. Add onion pieces, tamarind paste and grind to a smooth paste
5. In a pan add 1 tbsp oil and when it is hot, add mustard seeds, urad dal, curry leaves and fry till mustard seeds splutter. Add this mixture to chutney

This chutney goes well with Dosa, Vada and Uthappam!

Gongura (Sorrel) Pickle

Ingredients:

Sorrel/Gongura leaves - 2 cups

Red chillies - 15 (as per your spice levels)

urad dal - 2 tbsps

cumin seeds - 1/4 tbsp

coriander seeds - 1/4 tbsp

Mustard seeds - 1/4 tbsp

Red chilli flakes - 1/4 tbsp for tempering

fenugreek seeds - 1/4 tbsp

Garlic pods - 3

Salt to taste

tamarind - 2 tbsp

curry leaves- 5

Tamarind pulp - 1/2 tbsp, if you need extra tangy taste to the chutney

Method:

1. In a pan add oil and when it is hot, add red chillies, urad dal, cumin seeds, fenugreek seeds, coriander seeds and fry for 2min
2. Now remove all the ingredients from oil and let them cool
3. To the oil add sorrel leaves and fry till the water evaporates (Sorrel leaves give out lot of water)
4. In the mixie jar, grind 2 garlic pods and salt coarsely. 
5. Add all the above fried ingredients except sorrel leaves and grind coarsely 
6. Lastly add sorrel leaves and tamarind pulp and grind coarsely
7. Transfer the chutney from the mixie jar into a dish
8. In a pan, pour oil and when it is hot, add mustard seeds, red chilli flakes and  curry leaves and fry them for 1min. Add this to the chutney and mix well
9. Stays fresh for 3 weeks

Not to mention, this chutney tastes heavenly! Goes well with hot white rice, roti, with muddapappu & white rice, with white rice and tomato dal

Red Pumpkin/Gummadikaya pulusu

Ingredients:
Red Pumpkin/Gummadikaya Pieces - 10
Tamarind Pulp - 3 tbsp
Grated Jaggery - 1 tbsp
Red chilli powder - 1 tbsp
A pinch of turmeric
One small onion, cut into small size pieces
Coriander leaves - 1 tbsp

For Seasoning:
1 tbsp mustard seeds
1 tbsp cumin seeds
4 Red chillies, cut into 1 inch pieces
5 curry leaves
1/2 tbsp Asafoetida/Hing
2 tbsp oil
1 tbsp Urad dal

Method:
In a pan, add 2 tbsp oil and when it is hot, add mustard seeds, urad dal, cumin seeds, red chillies and fry till mustard seeds start spluttering
Add curry leaves,Hing and fry for 1 more min
Now add onion pieces, turmeric, salt and fry till onions are translucent
Add pumpkin pieces and 1 cup of water and bring it to boil. Pumpkin pieces become soft within 5 min.
Add red chilli powder, jaggery, tamarind pulp and stir well and cook for 5-7 minutes on medium flame
Garnish with coriander and switch off the heat

Goes well with white rice! It tastes very good if you eat it along with muddapappu (plain Toor Dal)

Urad Murukulu

Ingredients:
 1 1/2 cups rice flour
1/2 cup Urad dal flour
1 tbsp seasame seeds
1 tbsp ajwain seeds
Salt as per taste
1 tbsp chilli powder
2 tbsps buttter
1/2 tbsp Ginger-garlic paste
2 cups Oil for deep frying

Method:
1.In a bowl add rice flour, urad dal flour,sesame seeds,ajwane,salt,chilli powder,melted butter, ginger-garlic paste and mix well.
2. Make into a stiff dough by adding water as needed.
3. In a heavy bottom pan, add oil for deep frying
4. When oil is hot enough, take the murukulu press, add the dough into it and press. The dough will fall like small rounds into the oil. If you move them with spatula immediately, they will break into pieces as you can see in the picture.
5. Fry till light golden brown color and remove from oil and let them cool
6. Store in air-tight container

Nevertheless to say, they taste extremely  tasty and crispy. Stay fresh for a month

Tomato Pickle/tomato Niluva Pacchadi

Ingredients:
Tomatoes - 20, wash and dry and cut into 4 halves
Small lemon sized tamarind
Mustard seeds- 1 tbsp, dry roast and powder
Fenugreek seeds - 1 tbsp, dry roast and powder
Red chilli powder - 3 tbsp
salt as per taste
1 cup oil

For Tempering:
Garlic pods - 10, slice them into long pieces
Curry leaves - 10
Mustard seeds - 1 tbsp
Fenugreek seeds - 1/8 tbsp
Red chillies - 6, cut them into 1 inch pieces
Asafoetida/hing - 1/2 tbsp

Method:

1. In a pan, add 4 tbsp oil and when it is hot, add tomato pieces and cook them till oil separates. Add tamarind and keep aside to cool down. Once it cools down, grind into smooth paste
2. In a dry bowl, add chilli powder, salt, mustard powder, methi powder and mix well
3. Add tomato paste to the bowl and mix well. Adjust salt and chilli powder as needed
4. In a pan, add 1 cup oil and when it is hot, fry red chilli pieces, mustard seeds and methi seeds till mustard seeds splutter. Add curry leaves, asafoetida, garlic and switch off the heat and let it cool down
5. Add the tempering to the pickle and mix well.
6. Keep it Refrigerated and store in air-tight dry container. Use only dry spoons to serve the pickle
7. You can serve it after couple of hours. Tastes very very yummy. Goes well with white rice, Mudda pappu, Idli, Dosa and Upma

Jalapeno Pickle

Ingredients:
Jalapeno - 20, wash, dry them thoroughly and then cut into halves
Peanut powder - 3 tbsp
Mustard seeds - 2 tbsp, dry roast and powder
Fenugreek (Methi) - 1 tbsp, dry roast and powder
oil - 1 cup
Small Lemon  sized tamarind, soak and grind into smooth paste
Salt as per taste
Turmeric - 1/4 tbsp

Method:

1. In a pan, add oil and when it is hot, fry jalapeno pieces till they are light brown on all sides. Strain and keep aside
2. In the same oil, add tamarind paste and fry for 2 min. Add salt and turmeric and fry for a min.Switch off the heat
3. Cool and store in a air-tight jar. Always keep it in the Refrigerator. 
4. Stays fresh for 3 weeks to 1 month!

Podugu Vankaya (Long Eggplant) Pickle

Ingredients:
Long Eggplant - 10
Garlic Pods - 10, peel and cut them into long pieces
Red chilli powder - 2 tbsp
Mustard seeds - 1 tbsp, dry roast and make powder
Fenugreek (methi) seeds - 1/8 tbsp, dry roast and make powder
Salt as per taste
Turmeric - 1/2 tbsp
Lemon juice - 1 tbsp
Vinegar - 1/2 cup

For tempering:
Oil - 1/2 cup
Hing/Asafoetida -  1/2 tbsp
Mustard seeds - 1 tbsp
Cumin seeds - 1/8 tbsp

Method:
 1. Wash the eggplant thoroughly and wipe them dry. Cut into 2 inch long pieces
2.  In a pan, add 1/2cup oil and when it is hot, add eggplant pieces and fry till they are light brown on all sides. Strain and keep aside
3. In the same oil, add Asafoetida, mustard seeds and cumin seeds and fry till mustard seeds splutter. Switch off the heat and set it aside to cool down
4. In a dry bowl, add mustard powder, methi powder, red chilli powder, salt, turmeric,garlic pieces and mix well. Now add eggplant pieces and mix well. Add lemon juice, vinegar and mix. Lastly add the tempering and mix the pickle well.
5. Set it aside for a day and serve next day!
6. Refrigerate for it to stay fresh for longer time!

Yellow Squash Curry

Ingredients:
Yellow Squash - 2, Wash and cut into small pieces. Do not peel the skin
1/4 tbsp Mustard seeds
A pinch of Turmeric
Salt as per taste
2 Red chillies - cut them into 1 inch pieces

Method:
In a  Pan, add 1 tbsp oil and when it is hot, add curry leaves, mustard seeds and red chillies and fry till mustard seeds splutter
Add yellow squash pieces, add turmeric and salt and stir well
Cook till the squash pieces are soft which usually takes 10 min

Simple but very tasty squash curry is ready to serve! Goes well with hot white rice and roti

mokkajonna(corn) Bellam Appalu

Ingredients:1 cup tender corn/mokkajonna
1/2 cup rice flour
1 cup grated jaggery
1 cup water
1/4 tbsp cardamom powder
2 cups of oil for deep frying
2 tbsp of coconut pieces
1/2 tbsp of seasame seeds (optional)

Method:

• Take fresh corn and grind it into a smooth paste
• In a pan, add 1 cup of water and 1 cup of jaggery and let it melt
• Once the jaggery melts into the water, put it on the stove and bring it to just one boil and switch off the stove
• Immediately add corn paste, rice flour, coconut pieces, seasame seeds and cardamom to the jaggery solution and stir well and put a lid on the pan and keep it aside for 5 min till it cools down
• Meanwhile in a deep bottomed vessel, pour oil for deep frying. Once it is hot, make small patties out of the above dough and deep fry them on medium heat

Yummy yummy appalu are now ready to serve :)

Verusenaga pappu Chutney/Peanut chutney

Ingredients:
1 cup peanuts
15 green chillies or as per your spice level
1/4 inch ginger
1/4 tbsp mustard
5 curry leaves
2 red chillies, cut into 1 inch pieces
salt as per taste
1 tbsp tamarind paste

Method:

1. In a pan, dry roast peanuts for 3 minutes till they start to change color. Let them cool
2. In another pan,  add 1 tbsp oil and when it is hot, add green chillies and fry them for 3 minutes and set aside to cool
3. In mixie jar, add 1/4 inch ginger, peanuts, green chillies, salt, tamarind paste, salt, enough water and grind it to smooth paste.Take it into a bowl
4. In a pan, add 1/2tbsp oil and when it is hot, add red chillies, mustard and curry leaves and fry till mustards splutter.Switch off the heat and add this to the chutney.

Yummy peanut chutney is ready to serve! Goes well with Idli and Dosa