Chinta Chiguru Pappu Recipe

Ingredients:
1 cup chinta chiguru (tender tamarind leaves)- remove the leaves from the stalks
1/2 cup split yellow moong dal (pesara pappu) OR tur dal/red gram lentil/kandi pappu
1 small onion finely chopped
4-5 green chillis (slit length-wise) adjust to suit your spice level
pinch of turmeric pwd
salt to taste

Tempering/Seasoning/Poppu/Tadka:
1 tsp oil
3/4 tsp mustard seeds
¾ tsp cumin seeds
5-6 garlic pods or pinch of asafoetida
2-3 dry red chillis ,de-seed and tear into two
10-12 curry leaves

METHOD:
Wash the split yellow moong dal. Add 1 1/2 cups of water, turmeric, onion and green chillis to the washed dal and let it cook till half done, i.e the dal should be half cooked.crush the tender tamarind leaves with your hand and add to the half cooked dal. Cover and cook on low heat till the leaves and dal are fully cooked and soft.oil in a pan. Add mustard seeds and let them splutter, add the cumin seeds, dry red chillis, garlic, curry leaves and fry for a few seconds till you find the flavor of the spices fill your kitchen.this tempering and salt to the cooked dal-tender leaves mixture, combine and cook for a minute. Turn off heat and leave covered for a few minutes before serving.with hot steamed rice, ghee, pickle of choice and papad or vadiyaalu.

ULAVA CHARU

Ingredients:

Black ulavalu - 250 g
Tamarind - lemon size
Green chilies - 3
1 bunch curry leaves
Red chilies - 2
Cumin seeds - 1 tsp
Mustard seeds
2 tbsp oil Salt to taste

Method:

1. Wash ulavalu well and soak in water for 6 hours. Pressure cook them for 30-40 minutes. Separate the water from the seeds and keep aside.
2. Heat oil in a pan, fry red chilies, mustard and cumin seeds, curry leaves for 1 minute and add tamarind water.
3. Then add the boiled water, salt, green chilies and boil for 15-20 minutes.
4. Now blend the boiled ulavalu to a fine paste and add to the tamarind water. Mix well and cook until a thick gravy is formed.
5. Remove from heat and serve with rice.

Gutti Dondakaayi

Ingredients:
1/4 kg fresh tender dondakaayalu (gherkins,tondli,kunthroo)
4 dry whole red chillis
1/2 cup roasted channa dal(dalia,putanalla pappu)
1 tsp cumin seeds
7-8 garlic flakes,peeled
salt
oil for frying
10-12 curry leaves

METHOD:
Clean the gherkins and make a vertical slit on one side length wise..i.e each gherkin should be intact and not cut into two pieces.
Heat oil for deep frying the slit gherkins.Deep fry the gherkins till slightly brown and cooked.Remove on absorbent paper and cool.
In the same oil add curry leaves and fry for one minute.Remove and cool.
Dry roast cumin seeds and red chillis.Cool.Now blend to a fine powder cumin seeds,red chillis,roasted channa dal and garlic.
Stuff this powder in the fried gherkin slits.
Heat 1 tbsp oil in a skillet and add the stuffed gherkins and fry on medium heat for 2 minutes, stirring till well blended.
Remove onto a dish and garnish with fried curry leaves.
Serve with rice.
Here in Andhra we use dondakai a lot in our cooking.You can also use the same method for cooking stuffed brinjals.

capsicum potato fry

Ingredients:
3 capsicums – chopped
2 big potatoes- peeled and cubed
1 tsp cumin seeds (jeelakara, jeera)
10 whole pepper corns
1 cardamom (elaichi, elakayyi)
1” cinnamon stick (dalchini, dalchina chekka)
1 clove (lavanga)
oil & salt to taste
pinch of garam masala (optional)
1/4 tsp black pepper powder
10-15 leaves curry leaves

METHOD:
Heat 2 tbsp oil in a pan. Add cumin seeds and let them splutter. Add the whole spices and curry leaves and fry for a few seconds. Now add the potatoes and salt and let them cook with lid on medium heat till half cooked. Now add the capsicums and cook with lid on medium heat till completely cooked. Add pepper powder and pinch of garam masala and mix well . Turn of heat and serve hot with chappati / rice.

Corn Bhel

Ingredients:
3 tbsps of sev
2 tbsp of crushed roasted peanuts
1 boiled potato diced into small cubes
¼ cup of boiled chick peas (kabuli channa)- optional
small cup of boiled corn kernel
1 small onion chopped finely
1 green chilli finely chopped
1 small tomato de-seeded and chopped finely
2 tbsp chopped fresh coriander leaves
big pinch of chaat masala pwd(optional)
¼ tsp red chilli pwd
½ tbsp lemon juice
salt to taste

METHOD:

Combine all the ingredients and just before serving drizzle with tamarind chutney.The above ingredients would make 2 portions and is a meal by itself.If sev (gram flour based crispy savoury)isn't available,dont worry,as it tastes great even without it.
Tamarind Date Chutney is a brown color,sweet and sour flavored dipping sauce made with tamarind pulp and pureed dates.It is generally used as a stir in with chaats or salads or drizzled over deep fried savoury snacks.

Tamarind Chutney:

Ingredients:
1 cup tamarind pulp
½ cup fresh dates pureed
3/4 cup grated jaggery or brown Sugar
1/2 tsp red chilli pwd
1 tsp cumin pwd
1 tsp saunf pwd (aniseed)
1 tsp salt
1/2 tsp jeera powder
2 cups water

METHOD:
Add the tamarind pulp, chopped dates,grated jaggery and water to a pan and cook on a medium flame stirring once in a while and once the dates and tamarind turn soft turn off heat and allow the mixture to cool.Grind to a smooth paste.
Heat this ground sauce in a vessel on medium flame and cook it for 2-3 minutes.Add the spices and mix well.Bring to a boil and turn off heat.Cool and serve.

Note: This chutney should have more of a sweeter flavour and less sour.So check the taste before turning off the heat and if you find that its more sour,add some more grated jaggery.This sauce can be stored in the refrigerator for a few weeks.

gongura Pachadi

Ingredients:
4 big bunches fresh gongura leaves (red sorrel)
7-8 whole dry red chillis(de-seeded)
1 tsp methi seeds (fenugreek)
7-8 green chillis(less spice ones)
1 tbsp minapppapu (black gram dal)
1 tbsp senaga pappu (bengal gram dal)
1 tbsp coriander seeds
12-15 cloves garlic (peeled and lightly crushed)
4 tbsps oil
salt to taste

Tempering:
3 tbsp oil (yes,its 3 tbsps as its a pickle)
1 tsp mustard seeds
2 whole dry red chillis
10 curry leaves

METHOD:
Eperate the gongura leaves from the stalks and leave them in an open cool and dry place for 2 days so that the leaves wither.After 2 days wash the leaves.Spread over kitchen towel.
Heat 2-3 tbsp oil in a thick bottomed vessel.Add the leaves and fry them till rawness disappears and it becomes soft.Remove and cool.The fried leaves should look like shown in the picture.
In the same vessel add 1 tbsp oil and add methi seeds and fry till light brown and then add coriander seeds,urad dal(black gram),channa dal (bengal gram lentil) and dry red chillis and fry stirring constantly till light brown.Add the slit green chillis and fry for 2 minutes.Remove from fire and cool.
Grind these above ingredients with salt.Now add crushed garlic and the fried gongura leaves and grind very coarsely.It should not be soft.
Now heat 3 tbsps of oil in a pan and add the mustard seeds and let them splutter.Now add the whole dry chillis and curry leaves and fry for 20 seconds.Remove from fire and add to the ground gongura pachadi along with the oil.This pachadi does require a wee bit more oil like most pickles.
This particular pickle can be stored in the refrigerator upto 3-4 weeks and goes well with hot steamed rice and a liberal dose of ghee and sliced raw onions.

Note: Use the red stemmed variety of leaves which is more sour than the white stemmed.If you are using the leaves of the white stemmed variety,you can add approx 1-2 tbsp tamarind extract while grinding the ingredients.

Bangaala dumpa Paalakura

Ingredients:
4 potatoes boiled,peeled and cubed
3 medium onions sliced finely
3 green chillis slit length wise
1 big bunch of spinach leaves (palak,paala kura)tear into big pieces
1 tsp cumin seeds
5 garlic flakes chopped
10 curry leaves
1 tsp red chilli pwd
1 tsp coriander pwd
1/3 tsp cumin pwd
1/4 tsp garam masala pwd
salt
oil

METHOD:
Boil 2 cups of water and add spinch,onions and green chillis.Let it cook for 7-8 minutes.Cool and make a paste of it.
Heat 1 tbsp oil in a cooking dish.Add cumin seeds and let them splutter.
Now add the garlic and curry leaves and fry for 20 seconds.
Now add the spinach paste,chilli pwd,cumin pwd,coriander pwd and salt.Mix well.
Let this cook well till oil seperates.Keep stirring once in a while during the cooking process.
Now add the boiled cubed potatoes and mix well.Add one cup water and cover and cook till you get the desired gravy consistency.Adjust salt.
Add garam masala and garnish with coriander leaves.

Arati Kaaya Masala Vepudu

Ingredients:
2 raw plantains, peeled, sliced into thick rounds
2 tbsp fresh grated coconut
3 medium onion peeled, sliced into thick rounds
2 green chillies slit length wise
1 tsp red chilli pwd
3/4 tsp coriander pwd
1/2 tsp cumin pwd
1/2 tsp fennel seeds pwd(saunf)
1/4 tsp garam masala pwd
1/2 tsp mustard seeds
1/2 tsp cumin seeds
10 curry leaves
2 tbsps oil
salt
1/2 cup water

METHOD:
Take a wide plate and combine all the dry masalas except garam masala and saunf pwd with sliced onions and plaintains.
Heat a cooking vessel and add oil.Add mustard seeds and let them splutter.Now add the cumin seeds and curry leaves.Fry for 10 seconds.
Add slit green chillis and add the plaintains which have been combined with the masalas.Add grated coconut.Combine well.Sprinkle 1/2 cup of water and cover and cook.Let the plaintains cook in the steam.Once in a while stir.Add the garam masala pwd ,saunf pwd and adjust salt towards the end of the cooking.Once the plaintains are cooked till soft remove from heat and serve with hot rice.

Carrot Perugu Pachadi

Ingredients:

3/4 cup grated carrot
1/2 tsp grated fresh ginger root
1 chopped small onion
1 cup fresh plain yogurt
1 chopped green chilli or large pinch fresh ground black pepper
1 tbsp ghee (clarified butter)
1/2 tsp cumin seeds
1/2 tsp mustard seeds
pinch of asafoetida (hing)
10 curry leaves
salt to taste
1 tbsp chopped fresh coriander leaves (cilantro)
1 tbsp grated coconut (optional)

Whip the yogurt until smooth.Keep aside.
Grate carrot.Keep aside.
Heat ghee in a skillet.Add mustard seeds and let them splutter.
Now add cumin seeds,asafoetida,curry leaves.Fry for 10 seconds.
Now add the chopped green chillis,grated ginger and onions.Fry for 2-3 minutes.
Add turmeric powder and grated carrot,coconut and fry for 4-5 minutes.
Stir constantly so that it doesnt burn.
Remove from fire and cool.

10 Minute Chicken Curry

Ingredients:

For the Chicken Curry:
3 tbsp olive oil
1 medium onion, peeled and sliced
400g / 14oz chicken fillets, skinned and chopped
2 cloves garlic, crushed or chopped
1 green chilli, seeded and chopped
¼ tsp salt
¼ tsp turmeric
½ tsp ground cumin
¼ tsp ground coriander
1 tsp tomato puree
¼ tsp garam masala or 1 tsp curry paste
2 tbsp double cream

For the Spicy Salad:
1 tbsp olive oil
¼ tsp ground black pepper
½ green chilli, seeded and very finely chopped (optional)
Pinch of salt (optional)
½ tsp runny honey
1 tbsp balsamic or cider or wine or malt vinegar
1 packet mixed green salad leaves a creamier texture.

Preparation:
Heat the oil in a frying pan, then put in the onion and fry for 1 minute. Add the chicken and continue to fry for 5-6 minutes. Stir in the garlic and chilli and continue to fry, stirring from time to time. While the mixture is browning, make up the salad dressing. Take an empty jar with a lid and put in the olive oil, black pepper, chilli, salt, honey and vinegar. Screw on the lid and shake. Now add the salt, turmeric, cumin and coriander to the chicken mixture.

Stir well and continue to fry. Add the tomato puree and garam masala or curry paste, then fold in the cream. Put the salad leaves into a bowl, shake the dressing again, then pour it over the salad leaves and toss. Serve the chicken beside a pile of salad, or push everything into pitta bread pockets.

Tip: Use ¼ teaspoon of chilli powder instead of the green chillies.

Aloo Pakoras

Ingredients:
Serves 2-4

Vegetable oil, for deep frying

2 medium sized potato, peeled and coarsely grated

1 green chilli, finely chopped

¼ tsp coriander seeds

¼ tsp cumin seeds

50g/2 oz gram (chickpea) flour

¼ - ½ tsp salt

Preparation:

Heat the oil in a deep saucepan or a deep-fat fryer.In a bowl, mix the rest of the ingredients with 2 tbsp of water to make a stiff, thick batter. If it seems too runny, add some more flour.The temperature of the oil is important. To check whether it is hot enough, add a tablespoon from the pan to the pakora mixture. If it sizzles, the oil is ready. Slowly place teaspoon-size drops of the mixture into the oil, 5-6 at a time, depending on the size of the pan. They take about a minute to cook and should turn golden. When they have cooled they will be crunchy. Take them out of the oil and place them on a plate covered with kitchen paper. Taste one before you fry the whole batch, and adjust the seasoning if necessary. Serve hot with a chutney or tomato ketchup.

Indian Omelette

Ingredients:

Serves 2
2 medium eggs
½ onion, peeled and finely chopped
1 green chilli, seeded and finely chopped
1 tbsp fresh coriander, finely chopped
Pinch of salt
Pinch of black pepper
1 tbsp vegetable or sunflower oil
1 fresh tomato, finely chopped, for garnish

Preparation:

Whisk together all of the ingredients except the oil and the tomato in a bowl with a fork. Heat the oil in a frying pan. Carefully pour the omelette mixture into the pan and cook for 30-45 seconds, then flip over the omelette and cook on the other side. Serve scattered with the chopped tomato, and with some bread or toast.

Cucumber salad

Cucumber salad

1 medium telegraph cucumber
2 spring onions
1 medium red onion, finely chopped
2 tablespoons chopped coriander
salad leaves
2 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon light olive oil
1/2 teaspoon chilli flakes

Peel the cucumber. Halve lengthwise and remove the seeds. Cut into chunks about 1cm thick.

Chop the spring onions diagonally into 1cm lengths. Place with the finely chopped red onion and cucumber in a bowl. Whisk together the fish sauce, lime juice, oil and chilli flakes and pour over the vegetables. Toss well to mix.

Line a serving dish with the salad greens then tip on the cucumber salad and sprinkle over the coriander.

Miriyala Annam - Pepper Flavored Rice

Ingredients:
3 cups of cooked white rice (each grain should be separate)
1 1/2 tbsp ghee (clarified butter)
1 tsp cumin seeds
3/4 tsp mustard seeds
1 1/2 tbsp black pepper corns
1 1/2 tbsp seasame seeds
10-12 curry leaves (fresh leaves only)
salt to taste

Method:
Dry roast the black pepper corns, sesame seeds and curry leaves in a pan for a few minutes on medium heat tossing
them around till the flavors come out and you find a nice aroma emanates the kitchen. Once the seasame seeds change color
you can turn off the heat and make a coarse powder.Heat ghee in a pan and add the mustard seeds and let them pop.
Add the cumin seeds and let them brown. Add the cooked rice and combine it with the tempering.
Now add the ground spice pwd and salt and combine the rice with it such that the spices coat the rice well.
The full flavor of the pepper is obtained on freshly ground pepper corns which enhances the taste of the rice giving it a sharper,
more lively flavor than the pre-ground pepper powder and also by adding it towards the end of the cooking process which further enhances its taste.
Serve hot with any gravy curry or plain rasam, appadam (papad) and curds.

Note: Use only fresh pepper corns and not pre-ground black pepper powder as it won’t serve any purpose and you are definitely not going to enjoy the flavor of the rice if you use the store bought pre-ground pepper powder. If you venture into your kitchen to cook up this simple flavorful dish be prepared to use only the freshly ground pepper corns

Spiced Curry Leaves Rice Recipe

Ingredients:
3 cups cooked and cooled white rice (each grain should be seperate)
1 1/4 cups fresh curry leaves
1 tbsp split gram dal
1/2 tbsp bengal gram
8-9 black pepper corns
pinch of turmeric pwd
2 tsps oil
salt to taste
For tempering/poppu/tadka:
1 tsp oil
1 tsp mustard seeds
pinch of asafoetida (optional)

Method:
Heat a tsp of oil in a heavy bottomed vessel and add the dals and toss them till they turn red.
Add the pepper corns and toss for a minute. Turn of heat and cool.
In the same vessel, heat another tsp of oil and add the curry leaves and on low-medium heat,
toss them constantly till they change color and turn crisp. Don’t burn them. This could take about 4-5 mts.
Turn off heat and cool.
Grind the toasted dals and pepper corns to a coarse powder. Add the toasted curry leaves and grind to a coarse pwd.
Remove and keep aside.Heat oil for tempering in the same vessel,
add the mustards seeds and let them splutter. Add the asafoetida and toss for a few seconds. Turn off heat.
Add the cooked rice to the tempering, sprinkle salt and turmeric pwd. Add the ground curry leaves-spices pwd
and combine till well blended. Adjust salt.Serve hot with yogurt (perugu) or pachadi of your choice.

Nutritional value: one of the richest sources of micronutrients, antioxidants, vitamins (carotene, thiamine,
riboflavin, niacin, folic acid & vitamin C), calcium, iron, phosphorus, protein, fat, carbohydrates, energy, soluble & insoluble fiber
Benefits of curry leaves: Used as a traditional medicinal herb in Ayurveda,
as vata-kapha pacifying and mildly stimulating pitta. Curry leaves are pungent and act as an appetizer
and digestive stimulant.Known for its healing properties - strengthen the functions of stomach and kidneys.
Also known to strength hair roots and a home remedy for pre-mature greying of hair.
Helpful resources: How to grow a curry leaf plant and take care of it? (in US-cold weather)
More about this aromatic nutrition-packed herb

Kobbari Annam Recipe

Ingredients:
2 cups raw rice
4 cups coconut milk
salt to taste
1/4 tsp turmeric pwd (optional)
8-9 garlic cloves, finely sliced OR 1 tsp ginger-garlic paste
4-5 slit green chillis
2 onions, finely sliced
1″ cinnamom stick (2 pieces)
2 cloves
2 elachis
1-2 bay leaf
1 tbsp ghee + 1/2 tbsp oil

Method:
Heat ghee and oil in a cooking vessel on medium heat, add the cinnamom stick, cloves, elachi
and bay leaf and fry for a few seconds. Add sliced garlic and fry for half a minute.
Add the green chillis and sliced onions and saute for 4 mts on medium heat.
2 Add turmeric pwd, salt and combine. Add the drained rice and fry it along with onions for a minute.
Add 4 cups of coconut milk and bring to a boil.
3 Reduce heat and place lid and cook till rice is done.
4 Garnish with coriander leaves.

How to extract coconut milk: Grate a coconut, add 2 glasses of hot water and leave aside for 30 mts.
Grind it to a fine paste. Place a muslin or thin cotton cloth on a vessel and pour this mixture onto the muslin cloth.
The strained milk is called ‘first milk’ of coconut. Use your hand to squeeze out the milk from the residue.
Add one more glass of water to the residue and run in the grinder for a mt. Strain on to muslin cloth.
This second extract is called ’second milk’ of coconut.

Kobbari Annam Recipe

Ingredients:
3 potatoes, washed, boiled, peeled and cubed
1 large onion, finely chopped
2 green chillis, slit length wise
2 tomatoes, quartered
10-12 fresh curry leaves
1 tsp ginger-garlic paste
pinch of turmeric pwd
1/2 tsp red chilli pwd (adjust)
1 tsp coriander pwd
salt to taste
1 tbsp coriander leaves
1/2 tbsp oil
Make a paste by adding little water:
2 tbsps grated fresh coconut
1 tbsp poppy seeds/khus-khus/ghasagasalu

Method:
Heat oil in a vessel, add the chopped onions, green chillis and curry leaves and saute for 4-5 mts
or till the onions turn transparent.
Add ginger garlic paste and fry further for another 3 mts. Add the chilli pwd, turmeric pwd,
coriander pwd and salt. Combine well.
Add the quartered tomatoes and boiled and cubed potatoes and cook on medium heat for 6-7 mts.
Reduce heat, add the ground coconut-poppy seeds paste and combine. Cook for 3-4 mts.
Add a glass of water, adjust salt and cook covered till you get the desired gravy consistency.
Garnish with fresh coriander leaves and serve with hot rotis, coconut rice or any flavored rice.

Carrot Kothimira Pachadi Recipe

Ingredients:
2 cups grated carrot
3/4 to 1 cup chopped fresh coriander (adjust)
1 1/2 tbsp split black gram dal (minapa pappu)
1 tbsp bengal gram (senaga pappu)
1 tsp cumin seeds
1/2 tsp mustard seeds
1-2 dry red chillis (adjust to suit your spice level)
4-5 garlic flakes
1-2 green chillies (adjust)
1 tbsp grated jaggery (adjust)
salt to taste
juice of 1/2 lemon (small)
1 tbsp oil
For the tempering/poppu/tadka:
1 tsp oil
1/2 mustard seeds
1/2 tsp split gram dal
8-10 curry leaves

Method:
Heat half a tbsp of oil in a non-stick pan. Add the garlic, cumin, split gram dal, bengal gram,
red chillis and mustard seeds and stir on medium heat till the dals turn slightly red and a nice aroma emanates.
Immediately remove the roasted spices, straining the left over oil and keep aside.
In the same pan, add a tsp of oil if required, add the slit green chilli and grated carrot
and on medium flame saute till the rawness of carrot disappears (approx 3-4 mts). Remove and keep aside.
In the same pan, add another tsp of oil and saute the chopped coriander leaves for a minute.
Remove from heat and cool.Grind the roasted dal mixture first, followed by the sauteed carrot and coriander,
jaggery along with salt, to a coarse paste without adding any water.Heat oil in a pan for the tempering,
add the mustard seeds, let them pop and add the split gram dal and curry leaves and fry till the dal turns red.
Add this seasoning along with lemon juice to the ground pachadi. Serve with hot steamed rice.

Chintachiguru Kobbari Pachadi Recipe

Ingredients:
2 cups tender tamarind leaves
1 cup grated coconut
1-2 green chillis
salt to taste
For seasoning/poppu/tadka:
1/2 tsp mustard seeds
pinch of hing/asafoetida (optional)
8-10 fresh curry leaves
1/2 tsp split black gram (minappa pappu)
1-2 dry red chillis, de-seed and tear (optional)
1/2 tsp oil

Method:
Grind green chillis, tender tamarind leaves, grated coconut and salt.
Sprinkle a tbsp of water only.
Heat oil in a pan. Add mustard seeds and let them pop, add the split gram dal and let it turn red.
Add the curry leaves, red chillis and asafoetida and toss for a few seconds.
Pour this seasoning over the pachadi and combine. Serve with hot steamed rice and ghee.

Ulli Pachadi Recipe

Ingredients:
2 large onions
2-3 dry red chillis, de-seed
1/2 tsp cumin seeds
1 tbsp split black urad dal (minappa pappu)
salt to taste
1/2 tbsp tamarind extract
1/2 tsp jaggery (optional)
2 tsps oil
For seasoning/poppu/tadka:
1 tsp mustard seeds
few fresh curry leaves
1/2 tsp oil

Method:
Heat one tsp oil in a pan, add cumin seeds, dry red chillis and stir fry for a few seconds.
Add urad dal and let it turn light red. Remove from pan and cool.
In the same pan, add another tsp oil, add the sliced onions and saute for approx 4-5 mts.
Turn off heat and cool.
First grind the urad dal, cumin seeds and red chillis till coarse. Add the sauted onions, salt,
tamarind and jaggery and grind to make a paste. You can add 2-3 tbsps water for a thinner consistency.
Heat oil in pan for seasoning. Add the mustard seeds and let them splutter.
Add the curry leave and turn off heat. Pour over the chutney and serve with idli or dosa.