Dosakaya Mudda Pulusu / Yellow Cucumber Pulusu

                                   

Ingredients :

• 1 Yellow Cucumber / Dosakaya
• 2 Green Chillies chopped
• 1 Onion chopped
• 1 Tomato chopped
• 1 pinch Turmeric Powder
• 1/2 sp Red Chilli Powder
• 1 inch Tamarind Flake
• 1 sp Sambar Powder
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/2 sp Cumin Seeds
• 1 Red Chilli crocked
• Curry Leaves
• 2 sp Oil

Preparation :

• Wash, peel and cut dosakaya into small pieces.
• Cook dosakaya mukkalu along with onion, green chilli, tomato & tamarind pulp.
• When it done mash the cooked dosakaya mixture.
• Heat oil in a pan add popu ingredients and fry.
• Add curry leaves, mashed dosakaya mixture and stir well.
• Add salt, red chilli, turmeric, sambar powder and mix well.
• Cook for 5mins, remove from flame & transfer into a serving bowl.
• Dosakaya Mudda pulusu is ready to serve.
• Serve with rice or roties.

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Bitter Gourd Sweet & Sour Curry / Kakarakaya Pulusu-Bellam Kura

                                   

Ingredients :

• 1/4kg Kakarakayalu
• 2 Green Chillies chopped Lengthwise
• 1 pinch Turmeric Powder
• 1 sp Red Chilli Powder
• 2 sp Tamarind Pulp
• 2 sp Grated Jaggery
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/2 sp Chana Dal
• 1/2 sp Urad Dal
• 1 Red Chilli Crocked
• 1 pinch Hing
• Curry Leaves
• 3 sp Oil

Method :

• Wash and cut kakarakayalu into thin round pieces.
• Cook with salt and turmeric powder & strain them.
• Heat oil in a pan add popu ingredients and fry for 2mins.
• Then add curry leaves, green chillies & fry for 30 sec.
• Next add tamarind pulp, jaggery and cook, until the raw smell goes.
• Add cooked bitter gourd pieces, red chilli powder and stir well.
• Cook for additional 3 to 4 minutes & remove from flame.
• Kakarakaya pulusu bellam koora is ready to serve.
• Serve with hot white rice.

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Soaked Moong Dal Chutney With Raw Mango / Mamidikaya-Vada Pappu Pachadi

                                   

Ingredients :

• 1 Cup Moong Dal
• 1/4 Cup Raw Mango Pieces
• 1 pinch Turmeric Powder
• 4 Red Chillies
• 1 pinch Hing
• Salt to taste

For Popu :

• 1/2 sp Mustrd Seeds
• 1/4 sp Cumin Seeds
• 1 Red Chilli Crocked
• Curry Leaves
• 1 sp Oil

Preparation :

• Wash and soak moong dal along with red chillies for 20 or 25 mins.
• Grind soaked red chillies, salt, mango pieces, turmeric powder.
• Next add soaked moong dal and grind coarsely & remove from the jar.
• Heat oil in a pan add popu and fry, then add to ground chutney & stir.
• Vada pappu pachadi is ready to serve. Serve with hot rice.

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Mango Poha / Atukulu With Pachi Mamidikaya

                                         

Ingredients :

• 1 Cup Thick Poha / Beaten Rice
• 1/4 Cup Grated Raw Mango
• 2 Green Chillies chopped lengthwise
• 1/4 sp Turmeric Powder
• 1 pinch Hing
• Fistful Peanuts
• Salt to Taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/4 sp Cumin Seeds
• 1 Red Chilli Crocked
• Curry Leaves
• 2 sp Oil

Preparation :

• Wash poha and drain well, sprinkle little water & keep aside for 10mins.
• Heat oil in a pan add mustard, cumin seeds, red chilli for fry.
• Once done add peanuts & fry next add green chillies & curry leaves.
• Add turmeric powder, grated mango, salt and stir well fry for 1min.
• Next add soaked poha and stir well, cook on low fire for couple of mins. 
• Mix well and transfer into a serving bowl.
• Now pachi mamidikaya atukula pulihora is ready to serve. 

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Madras Bachali Aaku Pappu With Raw Mango

                                       

Ingredients :

• 1 cup Toor Dal
• 2 bunches Madras Bachali Aaku
• 1/2 cup Raw Mango Pieces
• 2 Green Chillies chopped
• 1 big Onion chopped
• 1 Tomato chopped
• 4 crushed Garlic Flakes
• 1 pinch Turmeric Powder
• 1 sp Red Chilli Powder
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/2 sp Cumin Seeds
• 1 Red Chilli Crocked
• Curry Leaves
• 2 sp Oil

Preparation :

• Pressure cook dal, onion, green chilli, tomato, mango pieces & chopped bachalaku.
• Let the cooker cool remove the lid & mash it.
• Heat oil in a fry pan add mustard, cumin seeds & red chilli fry for 1min 
• When they splutter add crushed garlic, curry leaves and dal mix & stir well.
• Add red chilli, turmeric powder, salt and stir well.
• Let it cook for 5 mins on low flame, then turn off  the heat & transfer into a serving bowl.
• Madras bachali aaku pappu with raw mango is ready to serve
• Serve with white rice or roties.    

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Coconut-Onion Chutney / Pachi Kobbari-Ullipaya Pachadi

                               

Ingredients :

• 1 cup grated Fresh Coconut
• 1 big Onion chopped
• 2" inches Tamarind Flake
• 1 pinch Turmeric Powder
• 4 dry Red Chillies
• 2 Green Chillies
• 1/2 sp Codiander Seeds
• 1/2 sp Mustard Seeds
• 1/2 sp Urad Dal
• 1/4 sp Menthlu
• 1 pinch Inguva
• Salt to taste
• 3 sp Oil

Preparation :

• Heat oil in pan add popu, red chillies and fry.
• When  done remove from the flame and let it cool.
• Grind the fried popu, tamarind, salt, turmeric powder and green chillies.
• Add little water, next add grated coconut and grind.
• Lastly add onion pieces and grind slightly.
• Remove from the jar and transfer into a serving bowl.
• Coconut-onion pachadi is ready to serve.
• Serve with hot rice or chapati.

  

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Chapati Rice / Leftover Rice & Leftover Chapati

                                              

Ingredients :

• 1 cup Cooked Rice
• 2 Chapatis
• 3 Green Chillies
• handful Fried Peanuts
• Salt to taste
• 1/2 sp Cumin Seeds
• 1/2 sp Mustard Seeds
• 1 sp Lemon Juice
• Curry Leaves
• 2 sp Oil

Method :

• Take 2 chapatis and tear into small pieces & keep aside.
• Heat oil in a pan add popu ingredients and fry for 1min.
• And add green chillies, curry leaves, onions and stir.
• When it done add peanuts, chapati pieces and stir well for 1 or 2mins.
• Next add cooked rice, salt and mix well.
• Then turn off the flame and add lemon juice & stir well.
• Chapati rice is ready & transfer into a serving bowl.
• Serve it morning breakfast or evening snack.

 

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Sweet Potato Stew / Chilagadadumpa Mudda Pulusu

                                   

Ingredients :

• 2 nos Sweet Potatoes
• 1/2 Lime Size Tamarind
• 2 Green Chillies chopped
• 1 Onion chopped
• 1 Tomato chopped
• 1 pinch Turmeric Powder
• 1/2 sp Red Chilli Powder
• 1 pinch Inguva
• 2 sp grated Jaggery
• Salt

For Seasoning :

• 1/2 sp Mustard Seeds
• 1/4 sp Cumin Seeds
• 1/4 sp Methi Seeds
• 1 Red Chilli crocked
• Curry leaves
• Coriander leaves
• 2 sp Oil

Preparation :

• Clean and soak tamarind in water and keep aside.
• Wash, peel sweet potato and cut into small pieces.
• Heat oil in a khadai add popu ingredients and fry.
• Add curry leaves, green chilli, onion pieces and fry for a while.
• Next add tomato pieces and stir, till the onions turn translucent. 
• Now add  turmeric powder, sweet potato pieces & stir well.
• Sprinkle little water and cook on low flame until the pieces are soft.  
• Add tamarind juice, salt, red chilli powder, jaggery, let it boil for few mins.
• When it thicken, remove from flame & transfer into serving bowl.
• Garnish with coriander leaves. Chilagadadumpa mudda pulusu is ready to serve.
• Serve with steemed white rice along with pappu & papad.

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Roti With Ragi Flour

                                       

Ingredients :

• 1 cup Ragi Flour
• 1 Onion Finely chopped
• 2 Green Chillies chopped
• Chopped Coriander Leaves
• 1 cup Water
• enough Salt
• 2 sp Oil

Method :

• Heat oil in a pan add onion, green chilli pieces and fry for a while.
• Add chopped coriander leaves and fry for 1 min on low flame.
• Cook for additional 2 mins and add water & salt.
• Once the water starts boiling, pour ragi flour & mix well, then turn off the flame.
• Let it cool for some time, then mix well & make a dough.
• Leave the dough for some time to make it soft & divide the dough into small balls. 
• Apply little oil on a flastic paper and put the ball on it & make a roti with hand.
• Heat a griddle, when it hot cook roti on both sides, pressing gently.
• When it cooked lightly spread oil / ghee the first side only
• Remove from the flame & serve. Serve with curd or chutney.

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Maida Boondi Laddu

                                             

Ingredients :  

• 1 cup Maida / All Purpose Flour
• 1 cup Sugar
• 1/2 cup Water
• 1 pinch Pacha karpooram
• 1/2 sp Elaichi powder
• few Raisins
• Oil for deep fry

Method :

• In a bowl add all purpose flour mix with water like dosa batter without lumps.
• Heat oil in a wide pan and pour the batter over a laddle with small round holes.
• Tap it gently with a spoon, so that small balls of dough fall into the oil.
• Don't fry them crispy, take them out when they are soft and keep it side.
• Let it cool for some time, after cool grind fried boondi slightly, only for few secs.
• Boil sugar and water in a heavy bottomed pan and make syrup like 'undapakam'.
• Add pacha karpooram, elaichi powder & ground boondi to the syrup & mix well. 
• Let it cool for some time, then make round balls or laddoos with raisins.
• Maida boondi laddus are ready to eat. Allow them to dry.
• Store them in an airtight container.

                    

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Kanda Gadda / Elephant Yam Curry With Ginger Green Chilli

                                    

Ingredients :

• 1 small piece Kanda Gadda / Yam
• 1 pinch Turmeric Powder
• 3 Green Chillies
• 2" Ginger Piece
• 2 sp Lemon Juice
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/2 sp Chana Dal
• 1/2 sp Urad Dal
• 1 Red Chilli Crocked
• Curry Leaves
• 3 sp Oil

Method :

• Grind green chillies & ginger into a coarse paste & keep it aside.
• Wash, peel kanda gadda and cut into small pieces.
• Cook them along with salt, turmeric powder & strain.
• Heat oil in a pan add popu ingredients and fry for 2mins.
• Add curry leaves and cooked kanda gadda mukkalu & stir.
• Add ground ginger, green chillies paste and mix well.
• Cover and cook on low flame for couple of mins.
• Turn off the flame and add lemon juice and stir well.
• Transfer into a serving bowl. Serve with white rice.

                      

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Water Amarnath Leaves / Ponnaganti Aaku Podi Kura

                                 

Ingredients :

• 2 bunches Ponnaganti Aaku
• 1 pinch Turmeric Powder
• 1 sp Roasted Bengal Gram / Putnala Pappu
• 1 sp grated Dry Coconut
• 1 sp Red Chilli Powder
• 6 Garlic Cloves
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/2 sp Cumin Seeds
• 1 Red Chilli Crocked
• Curry Leaves
• 2 sp Oil

Method :

• Clean and pluck ponnaganti aaku from the stems and wash throughly.
• Chop them into small pieces & keep aside.
• Grind putnala pappu, coconut, red chilli powder and 2 garlic into a coarse powder.
• Heat oil in a pan add popu ingredients and fry for 2mins.
• Add garlic,curry leaves, chopped ponnaganti aaku and stir well.
• Sprinkle little water & add salt, turmeric powder & mix well.
• Cover and cook until the ponnaganti leaves are soft.
• Once the leaves are soft add ground powder and stir well.
• Cook on low flame for 5mins with lid.
• After 5mins remove from the flame & transfer into a serving bowl.
• Ponnaganti aaku podi kura is ready to serve.

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Aloo Poha / Beaten Rice With Potato

Ingredients :

• 1 cup Beaten Rice / Thick Poha
• 2 Green Chillies chopped Length Wise
• 1 Potato chopped small Pieces
• 1 Onion chopped
• 1 pinch Turmeric Powder
• 1 sp Lemon Juice
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/4 sp Cumin Seeds
• 1 Red Chilli Crocked
• chopped Coriander Leaves
• Curry Leaves

Preparation :

• Wash, peel and chop aloo into small pieces and keep aside.
• Boil them with water on a stove or in a microwave for about 4 or 5mins
• Wash poha and drain well & keep aside for 10mins.
• Heat oil in a pan add mustard, cumin seeds, red chilli for fry.
• Once done add green chillies, curry leaves and onion.
• Cook till the onions are soft, now add potato pieces, turmeric powder, salt & stir well.
• Next add soaked poha and mix well and saute for 4 or 5mins on low flame.
• Remove from flame and add lemon juice, chopped coriander & mix well.
• Transfer into a serving bowl. Potato poha is ready to serve. Serve hot.

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Pachi Mamidikaya Pulihora / Raw Mango Rice

Ingredients :

• 1 cup Cooked Rice
• 1/2 cup Grated Raw Mango
• 2 Green Chillies chopped length wise
• 1/4 sp Turmeric Powder
• 1 pinch Hing
• fistful Peanuts
• Salt to Taste

For Popu :

• 1 sp Mustard Seeds
• 1 sp Chana Dal
• 1 sp Urad Dal
• 2 Red Chillies Crocked
• Curry Leaves
• 3 sp Oil

Preparation :

• Heat oil in a pan add popu ingredients and fry for 2mins.
• Add peanuts and fry, next add green chillies & curry leaves.
• Add turmeric powder, grated mango, salt and stir well fry for 1min.
• Turn off the flame and add this mango-peanut mixture with cooked rice. 
• Mix well and transfer into a serving bowl.
• Now pachi mamidikaya pulihora is ready to serve.  

  

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Raw Banana Curry With Ginger & Green Chillies

Ingredients :

• 1 nos Raw Banana
• 1 pinch Turmeric Powder
• 3 Green Chillies
• 2" Ginger Piece
• 2 sp Lemon Juice
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/2 sp Chana Dal
• 1/2 sp Urad Dal
• 1 Red Chilli Crocked
• Curry Leaves

Method :

• Grind green chillies & ginger into a coarse paste & keep it aside.
• Wash, peel aratikaya and cut into small pieces.
• Cook them along with salt, turmeric powder & strain.
• Heat oil in a pan add popu ingredients and fry for 2mins.
• Add curry leaves and cooked aratikaya mukkalu & stir.
• Add ground ginger, green chillies paste and mix well.
• Cover and cook on low flame for couple of mins.
• Turn off the flame and add lemon juice and stir well.
• Transfer into a serving bowl and serve.
• Serve with white rice and roties.

                                   

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Spinach Dal / Palakura Pappu

 Ingredients :

• 1 small cup Toor Dal / Kandi Pappu
• 2 cups chopped Palakura / Spinach
• 2 Green Chillies Slit length wise
• 1 Onion chopped
• 1 pinch Turmeric Powder
• 1 sp Red Chilli Powder
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/4 sp Cumin Seeds
• 1 Red Chilli Crocked
• Curry Leaves
• 2 sp Oil

Method :

• Clean, wash & chop palakura into small pieces.
• Pressure cook toor dal, palakura, onion, green chille pieces.
• Let the cooker cool, remove the lid & mash the dal mix.
• Heat oil in a fry pan add mustard, cumin seeds & red chilli fry for 1 min.
• When they fry add curry leaves, dal mix & stir well.
• Add red chilli, turmeric powder, salt and mix well.
• Let it cook for 5mins on low flame.
• Turn off heat & transfer into a serving bowl.
• Palakura pappu is ready to eat.
• Serve with white rice or roties.

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Bengal Gram Purnalu / Senaga Pappu Purnalu

   

Ingredients :

• 1 cup Bengal Gram  / Chana Dal
• 11/4 cup grated Jaggery
• 1 pinch Elachi powder
• Oil for deep fry
• 1 sp Ghee
• 1/2 cup Urad Dal
• 1/2 cup Rice
• 1 pinch Salt

Preparation :

• Rice and urad dal soak in water and make paste like dosa batter, add salt & keep it aside.
• Wash & cook chana dal until 3/4 done, turn off the flame & drain, let it cool for some time.
• When it cool grind the cooked bengal gram, grated jaggery into a coarse powder.
• Add elaichi powder, 1sp ghee mix well and prepare small lemon size balls.
• Heat a pan enough oil for deep fry.
• Dip the balls in the batter and fry them in oil light golden brown colour.
• Take them on a paper towel to drain excess oil.
• Pachi senaga pappu purnalu are ready to eat.

  

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Beaten Rice With Yogurt and Onion / Curd Poha With Onion

Ingredients :

• 1 cup Thick Poha / Puffed Rice
• 1 cup Curd / Yogurt
• 1/4 cup Milk
• 2 Green Chillies chopped
• 1 Onion chopped
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/2 sp Chana Dal
• 1/2 sp Urad Dal
• 1 Red Chilli Crocked
• Coriander Leaves chopped
• few Curry Leaves
• 2 sp Oil

Preparation :

• Wash poha and drain, sprinkle little water & keep aside for 10 mins.
• After 10 mins add curd, milk, salt and mix well.
• Heat oil in a pan add mustard, chana dal, urad dal & red chilli for fry.
• Once done add green chillies, chopped onion, curry leaves and fry.
• When it cool add this popu to curd poha bath and mix well.
• Add chopped coriander leaves & transfer into a serving bowl.
• Dahi poha is ready to serve.

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Sri Rama Navami Subhakankshalu

HAPPY SRI RAMA NAVAMI TO ALL MY VIEWERS

To day we prepare Panakam, Vadapappu. On this day Panakam (Sweet drink prepared with jaggery), Vadapappu (soaked moong dal with  grated coconut, grated raw mango, salt, chopped green chillies) is offered as Naivedyam for Lord Rama. 

                                           Lord Sri Rama's Naivedyam 

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