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.

MUDDA PAPPU

Mudda Pappu is the comfort food of Andhras. Pressure cooked tur dal, mashed and salted is served as a first course in the Andhra traditional meal, and is eaten mixed with hot steamed white rice, a dollop of ghee and the famous Andhra avakai (mango pickle). No words can describe the down to earth flavor of the dal and comfort of this delicious combination. Its sure manna from heaven!!
Preparation of ‘mudda pappu’ is very simple. When cooked right, these lentils which are chewy yet tender, are very flavorful and comforting. Traditionally, Indian toddlers and children are fed a nutritious diet of lentil and rice with a dollop of ghee during their growing up years.

Ingredients:
1 cup kandi pappu (toor dal)
salt to taste
approx 1 1/2 cups water (enough water for the dal to immerse)

Method:

1. Roast toor dal lightly in a heavy bottomed vessel on medium heat till light brown, The dal can be pressure cooked even without dry roasting. Its your choice.
2. Add just enough water to the dal till it is immersed. Pressure cook it. Once cooked, add salt to taste and mash it well.
3. Serve with hot steamed rice, clarified butter (ghee) and avakai (mango pickle) or any pickle of you choice. Other than this combination, most Andhra homes, eat mudda pappu normally in combination with a tangy-sweet flavored gravy called “theepi pulusu” or chaaru.

Beetroot Curry

Beetroot is one of the veggies that my parents and brother is not too fond of 'coz of its sweetness. I personally dig it a lot, so had to find a way to make them change their strong opinion. This curry did the trick - my vadinas's recipe.... The tough part was convincing that they will not be disappointed with the dish.....But my vadinas recipe was a magic it worked successfully.... by adding mango to it...it got a marvelous taste.

INGREDIENTS: -

Beetroot - 2 (grated)
Raw mango - 1/2 (grated)
Green chillies - 2-3
Salt - as required
Garlic - 5-6 pods
Mustard seeds - 1 tsp
Jeera - 1 tsp
Oil - 2 tbsp

METHOD: -

1. Heat oil add jeera , mustard seeds and garlic clove and fry
2. Add the slot green chillies.
3. Add the grated betroot and cook for 10- 15 min till it is completly cooked.
4. Now add the salt
5. Add 1/2 grated raw mango and mix well and cook for 2 min
6. Garnish with chillies and serve with roti's and rice.

MAKING OF GINGER GARLIC PASTE

Ingredients:-

Ginger root - 150 grams
Garlic - 150 grams
Turmeric - a pinch

Method:-

1. Scrape the skin from the Ginger root. Wash it and cut it into chunks. Keep it aside. Peel Garlic.
2. Put the ingredients in a blender. Add a little water, just enough to help in the grinding.
3. Store in a clean airtight jar.
4. To increase shelf life of the paste, use a little oil instead of water in step 2.

Idly batter

Ingredients

2 cups Idli Rava
1 cup Urad dal
Salt to taste

Method:

1)  Soak Rava in plain water for 4 hrs.
2)  Soak dal in plain water for 4 hrs.
3)  Make a fine paste of Urad dal & keep aside.
4)  Take a handful of rava & tightly squeeze the water out of it & add it to the urad dal paste.
5)  Continue untill all the rava is done.
6)  Add Salt to it & mix well.
7)  Leave OVERNIGHT in a warm place for fermentation.

Idly

Method:

Steam the  idly batter in Idli stand for 8-10 mins and serve hot with coconut chutney 

EGG BHURJI

Egg Bhurji is one of my favoraite dish.....This is the dish i prepared for first time in cooking at the age of 16 yrs and the curry was burnt and didnt come out well as i cooked it in high flame.....and i first made my brother to taste it......he joined his hands and told "ninu evadu chesukuntado kani..vadi pani anthe".........sounds funny rit.........but now iam expert in this dish..and all my family members loves this dish....
now after a short story...here is the recipe

INGREDIENTS:-

Eggs - 3
Onions - 2 medium sized finely chopped
Oil- 2 tbsp
Green chillies - 1 or 2 coarsly chopped
Salt as required
Turmeric powder- a pinch
Red chilly powder- 1 tsp
Ginger garlic paste - 1 tsp
Garam masala- 1/2 tsp
Mustard seeds-1tbsp
Jeera - 1/2 tsp

METHOD:-

1. Heat oil and add mustard seeds and jeera and let them splutter.
2. Now add the finely chopped onions and green chillies salt and turmeric and fry till onions becomes translucent.
3. Add red chilli powder and garam masala ,ginger garlic paste and fry for another 2-3 min till a nice aroma is released.
4. Add the eggs and keep stirring till the whole onions mixture is coated by the eggs and fry till done