Allu Fry with Sambar powder

Ingredients:

Potato  3 large 
Sambar powder  1 tsp 
Turmeric powder  1/4 tsp 
Salt  As needed 
Oil  1 tsp 

To temper:
Oil 1 tblsp
Mustard` 1 tsp
Urad dal 1 tsp
Curry leaves 1 sprig

Method:

1. Boil potatoes in pressure cook with little water for 3 whistles. Cool down and peel off the skin, again cut bite size pieces.
2.  Heat kadai and temper with items given under ‘to temper’ table and then add potatoes.
3. Add salt, turmeric powder on the cubed potatoes. Sprinkle a tblsp of water and mix well
4. Once the potatoes are fried sprinkle the sambar powder and fry them for some some time
5. Cook in low or medium flame for 10 minutes, with turning carefully every 2-3 minutes. Cook until golden roasted evenly.
6. Serve hot with rasam or sambar as an accompaniment for rice

Chamadumpa Chips

Ingredients:

1/4 kg taro root/arbi/chamadumpa
oil for deep-frying
salt to taste
chilli pwd to taste
1/2 tsp coriander powder

Method:

1. Boil taro roots with enough water till soft. Drain water and cool. Peel the taro roots and slice them slightly thick.
2. Heat oil in a heavy bottomed vessel. To test if oil is hot enough for deep frying chamadumpa aka arbi root slices, drop a slice into the oil, if the oil bubbles around it with a sizzling noise, the oil is ready.
3. Into the hot oil, drop the sliced taro roots (depending on the size of vessel used for deep frying, drop just enough arbi slices such that the vessel isn’t overcrowded). On medium flame, deep fry chamadumpa slices.
4. Use a slotted stainless steel ladle to stir the taro root chips gently. When they reach golden brown color, remove them onto a paper towel to absorb any excess oil. Repeat with the remaining batch of arbi slices.
5. Season chamadumpa slices with salt, chilli pwd, cumin pwd and coriander pwd. Remove onto a serving plate and serve.

 

Cauliflower Pepper Fry

Ingredients:

Cauliflower 1 (MEDIUM SIZE)
Onion 1
Ginger Garlic Paste   1 /2 tsp
Black Pepper    3/4 tsp
Cumin Seeds    1/2 tsp
Salt to taste
Turmeric Powder   a pinch
Oil  1 tbspn

Method:

1. Wash the cauliflower and cut them into small florets.
2. Chop the onions into thin slices. In a pan add oil and add ginger garlic paste.
3. Saute for a while and add the onions and saute till they become translucent.
4. Add the cauliflower florets to this. Using a mortar and pestle, coarsely ground the black pepper and cumin seeds separately.
5. Add this to the cauliflower and add salt and turmeric powder.•Sprinkle little water and cook the florets become soft.
6. Switch off the flame once it is done.
7. Serve hot with rasam rice or sambar rice. Even this will taste yum with Phulkas.

Aava pettina pulihora

Ingredients:

1 cup Rice(Sona masuri or equivalent)
1 big lemon sized Tamarind
3/4 tsp Mustard seeds
Salt to taste
1 tbsp.  Oil

for  tempering:
1 tsp Mustard seeds
3-4 tbsp. Groundnuts
1 tbsp. Chana dal
2 tsp Urad dal
3-4 whole Red chillies
4-5 light colored long Green chillies, slit
1/2 tsp Turmeric powder
a sprig of Curry leaves
a pinch of strong Asafoetida
2 tbsp. Oil

Method: 

1. Wash and soak rice for 10-15 mins and cook it in rice cooker or pressure cooker with 2 cups of water until it is done. Let the rice sit for some time and spread it on a wide plate by smearing a tbsp. of sesame oil which helps in keeping the grains separate.
2. Soak tamarind in water for 15 mins and extract the pulp and keep it aside.
3. Dry roast mustard seeds until they start popping and pound it into a fine powder using a pestle and mortar. You can even grind it in mixer but the pestle and mortar works efficiently here and adds a nice taste.
4. Heat oil in a deep bottomed kadai/pan and crackle mustard seeds.
5. Add ground nuts and fry them until they turn slight red in color and the skin begins to split.Add chana dal, urad dal, red chillies and slit green chillies and fry until the chillies wilt and the dals turn light golden brown in color.
6. Add curry leaves, sesame seeds, asafoetida, turmeric powder and fry half a minute.
7. Add extracted tamarind pulp and  let it cook until it thickens and the oil separates from the edges. It takes 7-8 mins.
8. Switch off the flame and let it cool completely. 
9. Reserve some portion(2-3 tbsp) of the tamarind mixture we prepared now and add cooled and spread rice along with freshly ground fine mustard powder and salt and mix it nicely until everything is neatly incorporated. Now taste the rice and add more tamarind mixture or salt as needed and adjust the rice according to your taste buds. Prepare it slightly sour so that it tastes delicious once it is rested for some time. Rest it for an hour at least.

Sambar Fried Rice

Ingredients:

Boiled rice 2 cup
Butter 2tb
Garlic chopped ½ ts
Onion chopped 1 n
Green chilly chopped 3n
Capsicum chopped (green, yellow) 1 tb
Peanuts crushed 1 tb
Tomatoes chopped 2 n
Coriander chopped 1 b
Salt
Curry leaves 2 sp
Sambhar powder 1 ½ tb
Lime juice 1 tb
Grated coconut 2 tb

Method:

1. Take a bowl add butter, chopped garlic, chopped onion, chopped green chilly, chopped capsicum (green, yellow), crushed peanuts, chopped tomatoes, chopped coriander, grated coconut (optional), salt, curry leaves, sambhar powder, mix it well and transfer into the pan and cook it for a minute and add the boiled rice and toss it and sprinkle lime juice, chopped coriander on top.

Undrallu

Ingredients:

Rice/ Rice Rava (Biyyapu Rava) - 2 cups
Chana Dal - 1/4 cup
Salt - to taste
Jeera - 1/2 tbsp
Ghee - 1 tbsp
Chillies - 2 
Water - 4 cups

Method:

1. Usually we get Rice Rava (Biyyapu Rava) in Indian stores. Orelse, wash the rice and dry it on a cloth. Grind to coarse mixture.
2. Soak the chana dal for atleast 20 minutes.
3. In a pan, take ghee; let the jeera splutter, add chopped chillies, chana dal - Fry these for a minute or two. Then add water & salt. Once it comes to a boil, add Rice Rava by stirring continuously to make sure that there are no lumps.
4. Just like upma, let it cook for a while.
5. Once cool, make lemon size balls out of the mixture and offer as Neivedyam to our dear Lord Vinayaka.

Brown Senaggala Vadalu

Ingredients:

Brown senagalu 1/2 kg (soak for about one night)
Green chillies 4 to 5
Ginger 1 inch piece
Onions 1 or 2
Curry leaves
Oil for deep frying
Salt as per tast

Method:

1. Firstly take the soaked senagalu and put them in a grinder jar and add all the above mentioned ingredients I,e (green chillies, ginger, washed curry leaves and salt) and grind them all. And once grinding is over put the paste in a bowl and add cut onion pieces to it and mix it well.
2. Now take a kadai and put  oil and allow it to heat and when the oil is heated make the paste into small small balls like vadas and put them in oil for frying. 
3. Fry the balls till they turn golden brown, when done take the vadas out and put them on a tissue paper for oil to soak. And later when complete process is done then store them (vadas) in a hot pack/ casserole.
4. That’s it delicious senaga vadas are ready for serving. These vadas can be served hot directly or with hot rice they taste very delicious