Tamarind (Chinthapandu) Rasam

Ingredients:
Red chillies: 4
Tamarind pulp: 1tsp
Pepper cloves: 7
Salt : 2 tsp
Oil: 2 tsp
turmeric powder : pinch
Mustard seeds: 1/2 tsp
Jeera: 1/2 tsp
Dhaniya Powder: 1 tsp
Curry leaves: 2 leaves
Corriander leaves


Method:

-Heat oil , add the mustard seeds , Red chillies, jeera and curry leaves and fry for 2 min.

-Now add the tamarind juice and add salt and turmeric powder, dhaniya powder.

-Boil for another 20 min and add the chopped coriander and serve hot with rice

Tomato Rasam

INGREDIENTS:

Tomato - 4 (Boil and make the puree of it)

Salt - as required

Jeera - 1tsp

Mustard Seeds - 1tbsp

Oil - 2tbsp

Coriander leaves - 1/4th cup

Curry leaves = 2 stems

METHOD:

-Heat oil , add the mustard seeds , jeera and curry leaves and fry for 2 min.

-Now add the tomato puree and , add salt and turmeric powder and cook for another 5 min.

-Now add the some water to it and let it boil for 10-15 mins.

-Add the chopped coriander and serve hot with rice.

Rasam (Chennai Style)

Ingredients:

200g tomatoes
tamarind - lemon sized soaked in hot water
20g garlic
4 glasses of any dal stock
4 green chilies
1 bunch of cilantro and curry leaves
1/4 tsp turmeric
Salt to taste

For rasam powder:

20g coriander seeds
10g pepper corns
5g cumin seeds
2 red chilies

Method:

1.  Mix the tamarind water with crushed tomatoes and garlic, dal stock, green chilies, turmeric, salt and mix well. Keep aside.
2. Roast the ingredients of rasam powder without any oil and blend to a fine powder. 
3. Add this powder to the above tamarind water and mix well.
4. Also add curry leaves, cilantro leaves and boil on heat until bubbles form in the mixture.
5. Remove from heat and serve with steamed rice.

Majiga Charu

Majjiga charu is on of my favorites from the child hood, its very simple and easy to make. no need to cook only you have to give talimpu (tadka,seasoning ). And here iam with my favorite recipe....




Ingredients:

Butter milk (sour) – 2 cups
Onion --- 1 medium chopped very finely
Green chilies --- 2 chopped very finely
Salt to taste
Turmeric powder – 1/2 tea sp
Red chili powder – 1/4 tea sp
Chopped coriander leaves --- 1 tab sp
Oil --- 1 tea sp
Mustard seeds --- 1/2 tea sp
Urad dal – 1 tea sp
Cumin seeds --- 1/2 tea sp
Dry red chili – 1 broken
Curry leaves – 5-6 leaves


METHOD:---
1) Add chopped onion and green chilies and turmeric powder, red chili powder, chopped coriander leaves, salt to taste to butter milk.
2) Now heat oil in a pan add mustard seeds and let them popup then add urad dal, broken dry red chili, cumin seeds and curry leaves and fry for a while and then add this to butter milk mixture and mix well.
3) Serve with rice and any side dish like potato fry or okra (bendakaya) fry or ivy gourd(dondakaya) fry
Enjoy your food..

Pesara Pappu Kattu

Ingredients:

1 cup split moong dal(pesara pappu) cooked in a pot with 3 cups of water
1 medium size onion
1 tsp cumin seeds
1 tsp jeera seeds
2 green chilli slit length wise
2 dry red chillis deseed and tear into pieces
1 tsp grated ginger
10 curry leaves
1/4 tsp turmeric (pasupu,haldi)
big pinch asafoetida (hing)
salt to taste
ghee
1 tbsp lemon juice


METHOD:
cook the moong dal in a cooker with 3 cups of water along with red chillis,green chillis,curry leaves,ginger and onion till 3 whisiles.
Now smash the dal and add the asafoetida and turmeric to the cooked dal along with the excess boiled dal water.Add salt.
Let the dal simmer for 8-10 mts.Turn off heat.
Heat 1 tbsp ghee in a vessel.Add the cumin seeds,jeera and let them sizzle and brown and add to the boiled dal.
Just before serving add a dash of lime and serve hot with steamed rice or rotis or have it as a soup.(If you wish to have it as a hot soup add an extra cup of water)

Mutton Pulusu

This recipe is from my Mother.She makes this wonderful pulusu along with chicken biryani which is the best dish to be eaten along with biryani.

INGREDIENTS:

Mutton-1/2kg

Onion-2 medium

Tomato-1 medium finely chopped

Green Chilies - 6

Cashew nuts- 5

Khus Khus (poppy seeds) - 1.5tsp

Ginger Garlic paste - 1 and half tbsp

Salt - as required

Haldi - 1/4 tsp

Red chilli Powder - 1tbsp

Jeera - 1tsp

Mustard - 1tsp

Oil-2tbsp

METHOD:

-Grind the onions and green Chillies
-Grind the Cashew nuts and poppy seedy to a fine paste.
-Heat oil in another big vessel , once hot add the jeera ,mustard and curry leaves and fry.
-Now add the onions and ginger garlic paste,Haldi,Red Chilli Powder and fry for 5 min.
-Add the cashew and poopy seeds paste and after 3min add tomatoes and saute it.
-Add the whole mutton and pressure cook it till 5 whisiles.
-Add the grated corriander and cook till the required consistancy is reached and serve with chicken biryani.

Pachi Pulusu

INGREDIENTS:

Tamarind - 1/2 lemon sized
Jaggery - 1/2 lemon size piece
Onion - 1 small onion finely chopped
Brinjal(big) - 1
Red Chillis - 2
Jeera - 1tsp
Green Chilli-2
Coriander leaves - a fist full
Oil-2tbsp
Mustard seeds - 1tsp
Jeera - 1tsp
Curry Leaves- 1 sprig
Water - 3 cups
Turmeric powder - 1/4th tsp
Salt acc to taste

METHOD:

1. Soak the tamarind in the water and squeeze out the pulp.
2. Strain the water and add the jaggery and let the jaggery dissolve.
3. Take a morter and pestel and pound the red chillis and jeera to a coarse powder.
4. Heat the vankaya on the stove and after it is fried remove the peel and mix the pulp to the tamarind water.
5. Add the onion and and mix well. Now add the finely chopped coriander leaves , mix well and keep aside.
6. Once the jaggery has melted add the onion mixture and salt and mix well.
7. Heat oil once hot add the mustard seeds , jeera and fry , now add curry leaves and turmeric powder and immediately add to the pulusu.
8. Serve with rice.

Sambar

sambar is universal dish in south india ....itsmy families all time favorite dish which is almost served daily as side dish in dinner with the hot rice or in chapathis or in hot steamed idlies.....
my mother is a specialist in preparing this sambar
I advice everyone to taste this atleast once, I can bet you will love it.

Ingredients: -

tur dal (red gram,kandi pappu) - 1 cup
chopped carrots into 1” pieces - 1/4 cup
green chillis - 3
baby onions whole - 4-5
tomato cut into 4 pieces - 2
chopped coriander leaves - 2 tbsp
curry leaves - 10
thick tamarind paste - 1 tsp
water - 4-5 cups
salt to taste
asafoetida(hing,inguva) - 1/4 tsp
METHOD:-

1. Soak the dal for 15 minutes and drain. Add 2 cups of water and pressure cook it and once it is cooked cool it and grind it or smash it thoroughly.
2. Now cool all the vegetables in 2 cups of water for about 7- 8 minutes after the pressure is reached.
3. Once its cooked add dal paste, tamarind paste turmeric pwd, green chillis, curry leaves, coriander leaves and salt and let it cook for 12-15 minutes on medium heat.
4. Heat 1 tbsp oil in a pan. Add mustard seeds and let them splutter. Add 2 whole red chillis and 1/4 tsp asafoetida and remove from fire and add to the boiling sambar. Stir for 2-3 minutes. Remove from fire and serve with hot rice or idlies