Ugadi Pachadi & Greetings

As you savor Ugadi Pachadi...
Here's wishing that your New Year is filled with all the rich flavours of life.

Happy Ugadi

Ingredients:

• 1/2 cup of tamarind juice
• 1 tbsp of Jaggery
• 1/2 cup Raw Mango, cut into fine pieces along with skin
• 1/4 tsp Chilli powder or 1 green chilli
• Few Neem Flowers (Vepa Puvvu)
• 1/4 tsp salt

Method:

• Mix all the ingredients.Ugadi Pachadi is ready :-)

Gobhi Chole

Ingredients:

• 2 Cups Chick peas, boiled
• 2 Cups Cauliflower, cut into florets & boiled
• 1 Oinion, chopped
• 1" Ginger, grated
• 3 Green chillies, chopped
• 4 Cloves garlic, minced
• 2 Tomatoes, chopped
• 1/2 tsp Chilli powder
• 1/4 tsp Cumin powder
• 1/2 tsp Coriander powder
• 1/4 tsp Amchur powder
• 1 1/2 tbsp Chole Masala
• 1 tbsp oil
• Chopped Cilantro to garnish

Method:

• Heat oil in a pan and add onions and saute till they become soft.
• Add ginger, garlic, green chillies and saute for a couple of minutes.
• Add salt, chilli powder, cumin powder,coriander powder,amchur, chole masala and mix well.Cook for a minute and add tomatoes.
• Continue cooking till tomatoes are completely cooked and oil starts to separate.
• Add the boiled chick peas and cauliflower and mix well.
• Cook till the gravy thickens.
• Remove and sprinkle amchur and chopped cilantro and serve hot.

Jackfruit seeds & Amaranthus leaves Subzi

Totakura ,Panasa Ginjala Kura.
Ingredients:

• 1 bunch Amaranthus leaves/totakura , chopped
• 1 cup Jack fruit seeds/panasa ginjalu, chopped
• 6-8 green chillies, chopped
• 2" piece Ginger, grated
• 1 onion, chopped (optional)
• Salt to taste
• 1 tbsp oil
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• 1 tsp Urad dal
• A large pinch of Hing
• few curry leaves

Method:

• Heat oil in a pan and add mustard seeds, when they start crackling add urad dal, cumin seeds and hing.
• When dal changes color,add ginger, green chillies,curry leaves jack fruit seeds.
• Fry till the seeds are half cooked add the amaranthus leaves, salt and mix well.
• Cover and cook on medium heat till leaves wilt.
• Remove and serve hot.

Aloo Fry

Ingredients:

• 4 Potatoes
• 1 tbsp oil
• 2 red chillies
• 4 green chillies, chopped
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1/4 tsp turmeric powder
• A large pinch of hing
• 1 tsp cumin powder
• 1/2 tsp coriander powder

Method:

• Wash and Cut potatoes lengthwise.
• Heat oil in a pan and add the mustard seeds,cumin seeds, red chillies and wait till it crackles.
• Add green chillies and fry for a couple of minutes .Add potatoes and fry till they r crisp.
• Add turmeric powder, cumin powder,coriander powder, salt and mix well.
• Serve hot with rice or roti.

Sarson Ka Saag

Ingredients:

• 5 Cups Mustard greens (Sarson), chopped
• 2 Cups Spinach (palak)
• 2 Onions, chopped
• 2" piece ginger, chopped
• 6-8 cloves garlic, chopped
• 6 green chillies, chopped
• Salt to taste
• 2 tbsp Maize flour (cornmeal)
• 4 tbsp fresh cream
• 1 tbsp butter

Method:

• Heat butter in a pan and add onions and saute till light brown.
• Add ginger, garlic, green chillies and saute for a couple of minutes.
• Add mustard leaves, spinach , salt and cook on medium heat for 10 mts.
• Add cornmeal mixed in water and continue cooking till the greens are soft.
• Cool this mixture and blend it to a coarse paste.
• Transfer this paste to the pan and cook for 5-10 minutes and add some fresh cream.
• Remove and Serve hot.

Bhindi do Pyaza

Ingredients:

• 1 lb Bhindi, sliced
• 2 Onions, thinly sliced
• 2 tsp Cumin seeds
• 1/4 tsp Turmeric powder
• 1" Ginger, grated
• 3 Green chillies, chopped
• 1 tsp Garam masala
  
• 1/2 cup Yogurt, beaten
• 2 tbsp Oil
• Salt to taste
• 1 tsp Kalonji/nigella seeds (optional)

Method:

• Heat the oil in a pan and add the cumin seeds, when they start to crackle add the onions, turmeric powder, ginger paste and green chillies and fry till the onions are tender.
• Add the bhindi and fry on medium heat till the bhindi is tender.
• Add garam masala, salt and mix well.
  
• Add the beaten yogurt and cook till the curds dry.
• Remove and serve hot.

Menthi Mukkala Pachadi

Ingredients:

• 2 Raw Mangoes
• 2 tsp red chilli powder
• 1/2 tbsp methi seeds
• 1/2 tsp Hing
• 1 tsp Mustard seeds
• Salt to taste
• 3 tbsp oil

Method:

• Cut the mango into small pieces with the skin and keep aside.
• Dry roast methi seeds and powder them.
• Mix together methi powder, salt, red chilli powder and mango pieces.
• Heat oil in a pan and add mustard seeds , when they start spluttering add hing and remove.
• Cool the oil completely and add to the mango pieces and mix well.
• Enjoy with hot rice.

Vegetable Kichidi

Ingredients:

• 1 cup rice
• 1/2 cup yellow moon dal, split
• 1/2 cup peas
• 1/2 cup beans, chopped
• 1/4 cup carrots,chopped
• 1/4 cup cauliflower, chopped
  
• 1 small tomato, chopped
• 5-6 cloves
• 3 bay leaves
• 1/2 tsp cumin seeds
• 1 tsp ginger, grated
• 1/4 tsp turmeric powder
• salt to taste
• 5-6 green chillies
• 1 tsp ghee
• 1" piece cinnamon
• few curry leaves
• chopped cilantro

Method:

• Wash rice and moon dal, add water in 1:2 ratio and keep aside.
• Heat ghee in a pan and add cinnamon,cloves, bay leaf and fry till they splutter, add green chillies,ginger, cumin seeds and fry for a minute.
• Add the chopped vegetables , turmeric powder, salt and mix well.
• Fry for a couple of minutes and pour this in the rice and moong dal and pressure cook for 2 whistles.
• Remove, garnish with chopped cilantro and serve hot with curd or papad.

Tomato Chutney

Ingredients:

• 8 Tomatoes
• 4 green chillies
• 4 red chillies
• 1 tsp mustard seeds
• 1 tsp urad dal
• 1 tsp methi seeds
• 1 tsp hing
• 1/4 tsp turmeric powder
• Salt to taste
• 1 tbsp oil
• chopped cilantro
• 2 tbsp tamarind paste

Method:

• Heat oil in a pan and add methi seeds and fry till brown, add hing, green chillies,red chillies and tomatoes.
• Cook on medium heat till tomatoes are reduced and all water evaporates it roughly takes about 15-20 mts
• Add salt, turmeric powder,tamarind paste, chopped cilantro, and mix well.
• Remove and let it cool completely.Grind this mixture and season with mustard seeds, urad dal and hing.
• Enjoy this with idly, dosa or just plain rice.

Atukula Upma /Rice Flakes Upma

Ingredients:

• 1 Cup poha / rice flakes (thick)
• 1 potato, cubed
• 1 onion, sliced
• 4 green chillies
• 1 tbsp peanuts (optional)
• 1 tsp mustard seeds
• A large pinch of turmeric
• A pinch of hing
• 1 tsp cumin seeds
• 1 tsp Channa dal
• 1 tsp urad dal
• few curry leaves
• chopped cilantro
• 1 tbsp lemon juice (optional)

Method:

• Rinse poha and leave it to drain.
• Heat oil in a pan and add mustard seeds, cumin seeds, channa dal, urad dal and fry till dal turns golden brown.
• Add the green chillies, curry leaves and fry for a minute.
• Add onions, potatoes and fry till they become soft.
• Add turmeric powder, salt and drained poha and mix well.
• Remove and add lemon juice and give it a quick mix.
• Garnish with chopped cilantro and serve hot.

Peas Pulav

Ingredients:

• 1 cup Basmati rice
• 1 cup Green Peas (soaked overnight) or fresh peas
• 1 onion, sliced
• 1 tsp ginger, chopped
• 1 tsp garlic, chopped
• 5 green chillies, slit
• Salt to taste
• 1 bay leaf
• 3-4 cloves
• 1" cinnamon stick
• 2 tbsp oil

Method:

• Soak rice for half an hour drain and keep aside.
• Heat oil in a pan and add cloves, bay leaf, cinnamon stick and fry for a minute.
• Add onions and fry till they become soft, now add ginger, garlic, green chillies and fry till done.
• Add the peas to this along with salt and mix well.Add 1 cup of water and allow it to boil.
• Add the rice, mix gently , cover and cook till rice is cooked.
• Remove , mix gently & garnish with cilantro and serve hot with raita.

Chilli Paneer

• 250 gms paneer, cubed
• 4 tbsp corn flour
• 1/4 tsp chilli powder
  
• 1 Onion, chopped
• 1 tsp ginger, chopped
• 1 tsp garlic, minced
• 2 capsicum, cubed
• salt to taste
• 8 green chillies, slit
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp garam masala powder
  
• 1 tbsp soya sauce
• 2 tbsp Vinegar
• Oil to deep fry (paneer cubes)
  
• Chopped cilantro
  

Method:

• Mix corn flour, chilli powder, lil salt and make a batter.
• Mix paneer cubes in this batter.
  
• Heat oil in pan and fry paneer till golden brown and keep aside.
• In the same pan add ginger, garlic, chillies and fry for a minute.
• Add onions and fry till onions change color.
• Add the coriander powder, cumin powder, garam masala and mix well.
  
• Add the capsicum, salt and fry till capsicum is done.
• Add soya sauce, vinegar and fried paneer.
• Mix well and garnish with spring onions and chopped coriander leaves and serve hot.

Vulava Charu / Horse Gram Rasam

I have been watching the "Ayurveda Jeevana Vidhanam" which is being aired on Zee Telugu for quite some time now, the Ayurveda Guru in that shows us many remedies which we can perform using simple ingredients from our kitchen shelf.
According to this Guru, one can shed excess weight or burn excess fat by having horse gram soup.
I have never tasted this rasam before, and heard a lot about this and wanted to give it a try.
I must tell you, this rasam is excellent to taste.

Ingredients:

• 1 Cup Horse gram/vulavalu
• 1 Tomato, chopped
• 1/2 Onion, finely chopped
• 1 tsp Tamarind paste
• A pinch of Turmeric powder
• A pinch of Hing
• Salt to taste
• 1 Clove garlic, minced
• 1 tsp Cumin seeds
• 1 tsp oil
• 4-5 Green chillies, chopped
• Few Curry leaves
• 3 Cups water.

Method:

• Soak vulavalu over night in water and pressure cook with 3 cups water for 7-8 Whistles.
• Mash, sieve them and discard the pulp keeping aside the water.
• Heat oil in a pan and add cumin seeds, when they start spluttering add garlic, hing, chillies , curry leaves.
• Add the chopped onions and fry till they become soft.Add the tomatoes and cook till tomatoes are completely mashed.
• Add the horse gram water , salt, turmeric powder, tamarind paste and mix well.
• Bring to a boil and simmer for a couple of minutes.
• Garnish with chopped cilantro and Serve hot.

Kadi Pakoda

Ingredients:

For Pakoda:

• 1/2 cup Besan
• 1/4 cup onions, sliced
• 1 green chilli, finely chopped
• 1/2 tsp ginger, minced
• Pinch of turmeric powder
• 1/2 tsp Ajwain seeds
• Salt to taste
• Oil for frying

For Kadi:

• 2 cups Yogurt
• A large pinch of turmeric powder
• 2 cups water
• Salt to taste
• 2 tbsp Besan
• 4 green chillies
• 1" ginger
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 3 cloves garlic

For Seasoning:

• 1/2 tsp Mustard seeds
• A large pinch of hing
• 1/2 tsp cumin seeds
• 1 tsp oil
• few curry leaves
• Chopped cilantro to garnish

Method:

Pakoda:

• Mix besan, onions,chillies,ginger, ajwain, salt in a bowl.
• Add enough water to make thick batter.
• Take some batter in hand and put random shape pakodas in hot oil and deep fry until they turn brown.
• Remove and keep aside.

Kadi:

• Take the yogurt and water in a bowl, mix it well and make buttermilk of thick consistency.
• Grind together chillies, ginger, garlic,coriander seeds, cumin seeds and mix it with the butter milk.
• Add salt, besan and mix well.
• Heat oil in a pan and add mustard seeds, when they start to crackle add cumin seeds, hing and curry leaves.
• Pour the butter milk into the tadka and bring to a boil.
• Finally add the fried pakodas to the kadi and cook for a couple of minutes.
• Garnish with chopped cilantro and serve hot.

Jeera Rice

Ingredients:

• 1 Cup Basmati rice, cooked
• 2 tsp Cumin seeds
• 1 Bay leaf
• 1" Cinnamon stick
• 5 cloves
• 4 green chillies
• 1 Green Cardamom
• Salt to taste
• 3 tbsp broken cashews
• 2 tbsp oil

Method:

• Heat oil in a pan and add bay leaf, cardamom, cloves, cinnamon stick and fry for a minute.
• Add green chillies, cumin seeds, broken cashew and fry till cashews turn golden brown.
• Add the rice, salt and mix well.
• Serve hot.

Lobia & Potato Biryani

Ingredients:

• 2 Cups basmati rice
• 1&1/2 Cups Lobia beans, soaked over night and boiled
• 1 large potato , cubed
• 1 onion, sliced
• Salt to taste
• 5 green chillies
• 4 cloves garlic, minced
• 1" ginger piece, minced
• few mint leaves
• 1/2 cup curd
• 1 tbsp biryani masala
• 3 Cloves
• 1" Cinnamon stick
• 1 bay leaf
• 1 black Cardamom
• 1/4 tsp Shahi jeera
• 2 tbsp oil

Method:

• Soak basmati rice for half an hour and cook in boiling water for 5-7 minutes.Drain and keep aside.
• Heat oil in a pan and add shahi jeera, cloves, Cinnamon, bay leaf , cardamom.
• When they start leaving the aroma add the sliced onion, green chillies, ginger, garlic and mix.
• When onions turn brown add the potatoes, lil salt and mix well.
• Fry till potatoes are soft.Add the biryani masala, mint leaves, salt and mix well.
• Add the curd and cover for 5 minutes.Add the boiled lobia and mix.
• Layer the rice and lobia mixture and sprinkle garam masala, mint leaves, coriander leaves.
• Cover it tightly and keep on very low heat for 15mts.
• Serve hot with raita.

My Entry for 'Ravishing Rice' event hosted by Nags & Meeta.

Aloo Palak - No Oil Cooking

Ingredients:

• 3 Potatoes, peeled and cubed
• 2 packets Spinach
• 5 green chillies
• 4 cloves garlic
• 1" piece Ginger
• Salt to taste
• 1/2 tsp Cumin seeds

Method:

• Put spinach in boiling water for 5-7 minutes and remove.
• Microwave the potatoes and keep aside.
• Puree the spinach along with the green chillies, garlic and ginger to a smooth paste.
• Heat a pan and add cumin seeds to it and when they start crackling add the spinach paste and cook on medium flame.
• Add salt and boiled potatoes and mix well.Continue cooking for 5 minutes and remove.
• Serve hot.
• Do not cover with lid while cooking to retain the green color.

Thai Fried Rice

Ingredients:

• 1 Cup rice (cooked)
• 1 Onion ,sliced
• 1 each red, yellow and green bell peppers, sliced
• 1 tbsp Olive oil
• 4 Cloves garlic, minced
• 5 leaves Basil
• 5 green chillies, chopped
• 1 medium tomato, chopped
  
• 2 tbsp lemon grass, chopped
• 3 tbsp Soya Sauce
• Salt to taste
• 1/4 block firm tofu, cubed

Method:

• Heat oil in a pan and fry tofu till brown and crisp and remove.
• In the same pan and add onions and fry till onions are soft.
• Add the garlic, green chillies,basil and lemon grass and fry for a minute.
• Add the corn,tomatoes and fry till they r done, finally add the peppers and fry for 4-5 minutes.
• Add salt, soya sauce,fried tofu and mix well.Add rice and mix well.
• Remove and Serve hot.

My Entry for 'Ravishing Rice' event hosted by Nags & Meeta.

Veg Corn Soup

Ingredients:

• 1 cup Corn kernels
• 1 Carrot, grated
• 2 tbsp Cabbage, chopped
• 2 tbsp Beans, chopped
• 1 green chilli, finely chopped
• 3/4 tbsp Soya sauce
• 1 tsp Pepper powder
• Salt to taste
• 1 tbsp Spring onion, chopped
• 4 tbsp Corn flour
• 1/2 tsp sugar
• 1/2 tsp Butter
• 3-4 Cups water

Method:

• Heat butter in a pan and fry all the vegetables for 3-4 minutes.
• Add enough water, salt, sugar, soya sauce and cook on medium heat for 6-8 minutes.
• Mix corn flour with 1/4 cup of cold water and pour it into the soup.
• Cook gently till you get the soup consistency.
• Bring to a boil and add pepper powder.
• Serve hot.

Samosa

I have learnt making samosa from a friend of mine while we were in NJ.She makes excellent North Indian dishes and sweets.

Ingredients:

For cover:

• 1 cup Maida
• 2 tbsp oil
• Salt to taste
• 1/4 tsp Caraway seeds (ajwain)
• Oil to deep fry

For Stuffing:

• 1 tbsp oil
• 4-5 potatoes, boiled and mashed
• 1/2 cup green peas
• 1 tsp cumin seeds
• 4-5 green chillies, finely chopped
• 1/2" ginger, grated
• 4 cloves garlic, finely chopped
• 1 tbsp coriander powder
• 1/2 tsp garam masala
• 1/2 tsp red chilli powder
• 1/4 tsp turmeric powder
• Salt to taste
• 2 tbsp lime juice (fresh)

Method:

• Mix caraway seeds, maida and oil.
• Pat and Knead well several times into a soft dough adding little by little water.
• Cover with a moist cloth and keep aside for 15-20 mts.

For Stuffing:

• Heat oil in a pan and add cumin seeds,ginger, garlic, green chillies and fry for a minute.
• Add turmeric powder, coriander powder and garam masala and mix well.
• Immediately add the boiled potatoes and green peas , salt and mix well.
• Add the lime juice and mix.

For samosa:

• Roll out the dought like you do it for roti but in an oval shape.
• Cut the rolled dough in the middle.
• Apply lil water on edges with hand and fold it like a cone.
• Place the potato filling inside the cone and seal the open end.Apply some water while closing.
• Make the rest of the samosas in similar way.
• Fry the samosa on medium heat till brown.
• Remove and place them on the kitchen tissue.
• Serve hot with green chutney, or tamarind chutney.
• I love them with fried chillies. :-)

Daddojanam / Curd Rice

Ingredients:

• 1 Cup rice
• 1 Cup Milk
• 1 Cup Yogurt
• Salt to taste
• Chopped cilantro

For Seasoning:

• 1 tsp oil
• A large pinch of Asafoetida powder
• 1/2 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 1 tsp Urad dal
• 1/2" ginger, finely chopped
• 4 green chillies, chopped
• Few Curry leaves

Method:

• Pressure cook 1 cup rice with 1 cup of milk and 1 1/2 cup water.
• Add salt to the rice and mix well.
• Heat oil in a pan and add mustard seeds, when they begin to crackle add urad dal,cumin seeds, ginger, chillies
• and fry till dal turns golden brown.
• Add asafoetida, curry leaves and add this seasoning to the rice.
• Add yogurt and some milk if required and mix well.
• Garnish with chopped cilantro.
• You can add pomegranate seeds, small grapes also.

Upma Pesarattu

Pesarattu-Upma is by default a favourite among the Andhra people

Ingredients for Upma

• 1 cup Sooji
• 2 cups Water
• Salt to taste

For Seasoning:

• 1 Tomato chopped (optional)
• 1/2 tsp Mustard seeds
• 1 tsp Urad dal
• 1 tsp Channa dal
• 1/2 tsp Cumin seeds
• 5-6 Green chillies, chopped
• 1" Ginger, finely chopped
• Few Curry leaves
• 1 tbsp oil
• 2 tsp Ghee

Method:

• Heat oil in a pan and add mustard seeds.When they start to crackle add urad dal,channa dal, cumin seeds and fry till dals change color.
• Add ginger, green chillies, curry leaves and fry for a minute.
• Add the chopped tomatoes and fry for a minute.
• Add the water,salt and bring to a boil.
• Simmer and add ravva slowly and stir continuously while adding ravva.
• Cover and cook for 2-3mts.Open and add the ghee and mix well.
• Serve hot with Pesarattu.

Ingredients for Pesarattu:

• 1 cup Whole Moong dal (green moong)
• 1/4 cup rice
• 1" piece ginger
• 4-5 green chillies
• 1 tsp Cumin seeds
• 1 onion, finely chopped
• Salt to taste

Method:

• Wash and soak moong dal and rice overnight or at least for 6 hrs.
• Grind together with ginger and green chillies to a fine batter adding some water.
• Add salt, cumin seeds and mix well.
• Heat tava on medium heat, when tava is hot pour some batter on it and spread it thin like dosa.
• Grease the corners with some oil and add chopped onions on the pesarattu.
• Once the edges have cooked and pesarattu changes color light brown, flip to the other side and press down with flat spatula to press down the sprinkled ingredients to stick to the pesarattu.
• Flip back and take off the pan to a plate. Cook rest of the batter in the same manner.
• Serve hot with Dalia chutney and upma.

Instant Masala Rice

My Sister in Law (husband's sis) used to make this for my husband and brother in law while they were in school/college, when they were just not in a mood to eat the regular rice, subzi and dal after school.


Ingredients:

• 2 Cups Rice (cooked or left over)
• 1 Tomato, finely chopped
• 1 large onion, sliced
• 4-5 Green chillies, slit
• 1 tsp ginger garlic paste
• 4 Cloves
• 1 inch Cinnamon stick
• 1 bay leaf
• Salt to taste
• 2 tsp oil
• Chopped Cilantro to garnish

Method:

• Heat oil in a pan and add cloves, bay leaf, cinnamon stick, green chillies,onion and fry till onions turn brown.
• Add in the ginger garlic paste and fry for a minute.
• Add the chopped tomatoes,salt and fry till tomatoes are completely mashed,usually takes 3-4 minutes
• Finally add the rice ans mix well.
• Garnish with chopped cilantro and serve hot with raita.

Avarekai Sambar

I used to stay with my maternal uncle in Bangalore while i was doing my internship for MCA.My aunt used to make a variety of Maharashtrian and South Indian dishes , and one of her best is Avarekai sambar, yummmmmmmy. This being a seasonal lentil we (my uncle has two lovely daughters, younger one was a sweetheart) enjoyed the avarekai sambar only during the season, but here in US i got them in the frozen section.Avarekai is available in Indian stores under the name of Surti Papdi Lilva.

This is my entry for Susan's My Legume Love Affair and Ashwini's Lentils Mela.

Thank you Sia, i got to know about these two contests while going through your Kolhapuri Missal.

Ingredients:

• 2 Cups Avarekai (boiled)
• 1/2 cup grated coconut
• 1 Large Onion, roughly chopped
• 2 medium tomatoes, roughly chopped
• Salt to taste
• 1/2 tsp chilli powder
• 2 Tbsp Sambar powder
• 1 tsp oil

For the seasoning:

• 3 tsp oil
• 1/2 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• A large pinch of Hing
• Few Curry leaves
• Chopped cilantro to garnish

Method:

• Heat oil in a pan and fry the onions till they change color, cool and grind to a smooth paste along with grated coconut and tomatoes.
• Transfer this in to a bowl and add some water to get desired consistency.
• Bring to a boil and simmer, add salt, sambar powder and chilli powder and mix well.
• Add the boiled Avarekai and cook on medium flame for 6-8 minutes
• For the seasoning, heat oil in a pan and add mustard seeds, when they start crackling add the cumin seeds, hing and curry leaves and pour it over the sambar.
• Garnish with chopped cilantro and Serve hot with rice.