MAVIDIKAYA (MANGO) PAPPU(DAL)

A cold winter night...piping hot rice with ghee and mavidikaya pappu...yummy...we just start drooling thinking about this...got sum yummy mangoes from the store and made this delicious pappu which is a favourite dish for a warm winter dinner for us...so here goes this recipe...very simple and easy to make...

INGREDIENTS:

Mango's - 3 (cut into medium sized pieces)

Kandipappu (Toor Dal) - 1 and 1/2 cup

Tamarind - 1/4 lemon size ball

Salt acc to taste

Red chilli powder - 1tsp

Green chillis - 3

Oil - 2tbsp

Hing a pinch

Mustard seeds - 1tsp

Jeera - 1tsp

Red chilli's - 2

Curry leaves - 1 sprig

Garlic - 1 crushed

Water - 3 and 1/2 cups

METHOD:

-Clean the dal add the cut mango pieces( i even added the stone of the mango as we like it so it depends if u want to put it or no) , salt , red chilli powder , gren chilis , tamarind and water and pressure cook for 3 whistles on high and for 10 min in sim.

-Heat oil , add hing , mustard seeds , jeera , red chillis and garlic and fry till garlic turns lite brown. Now add the curry leaves and add to the cooked dal and serve with hot rice and ghee.

UPPU PONGAL

INGREDIENTS:

Rice - 1cup

Pesarapappu(moong dal) - 1 cup

Ghee - 2tbsp

Senagapappu (chana dal) - 1 tbsp

Hing - a pinch

Mustard Seeds - 1tbsp

Jeera - 1tsp

Ginger - 1" piece

Red chillis - 2

Peppercorns - 8-9

Salt as required

Curry Leaves - 1 sprig

METHOD:

-Cook the rice and pesarapappu and required salt together in a pressure cooker. You must add a little extra water so tht the mixture dosent become too dry for for the above measurement u can add 2 and 1/2 cups of water.When done keep aside.

-Heat the ghee ( this gives taste to the dish so put tadka with ghee only) , add the senagapappu and let fry for 1 min , now add hing ,mustard seeds , jeera, chopped ginger , red chillie , peppercorns , and curry leaves and fry for 2 min.

-Add the tadka to the rice and pesarapappu mixture and serve

POORI AND ALU CURRY

INGREDIENTS:

Alu - 2 boiled and roughly mashed
Onion - 1 medium chopped
Green chillies - 2 slit
oil - 2tbsp
Mustard seeds - 1tsp
jeera - 1tsp
Ginger Garlic paste - 1 and 1/2 tbsp
Besan- 2 tsp
Water - 1 cup
Curry leaves - 1 sprig

METHOD:

-Heat oil , add the jeera , mustard and curry leaves and fry.
-Add the onions and fry for 3-4 min , now add the green chillies, salt and turmeric powder and fry for 2 min.
-Add the ginger garlic paste and fry , the raw smell of ginger galic paste should not go away because tht smell gives a distinct flavor to this curry.
-Now add the mashed alu and fry for 5 min.
-Mix the besan in 1 cup water and no lumps should be there. Add this to the alu and cook till the besan smell goes off.
-Now serve with poori or chapati.

INGREDIENTS AND METHOD FOR POORI:

INGREDIENTS:
Wheat flour - 2 cups

Salt - as required

Water - as required

METHOD:

-Mix the wheat flour and salt.

-Keep mixing in little by little water till the dough is thick like chapati dough.
-Set it aside for 1/2 hr.
-Make poori's and deep fry in oil till golden.

TOMATO RASAM

Rasam is one dish tht we tend to enjoy a lot during winters...so here is the recipe for tomato rasam given to me by my dear preeti...this is her mom's recipe...she makes this awsome rasam for us...

INGREDIENTS:

Tomato - 2 finely chopped

Tamarind juice - 2cups

Dhania powder - 2tbsp

Salt - as required

Turmeric - a pinch

Jeera - 1tsp

Mustard Seeds - 1tbsp

Oil - 2tbsp

Coriander leaves - 1/4th cup

METHOD:

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

-Now add the tomato and cook till the tomatoes turn into mushy paste , add salt and turmeric powder and cook for another 5 min.

-Now add the dhania powder and cok for another 5min.

-Add the tamarind juice and boil for another 20 min and add the chopped coriander and serve hot with rice.

CABBAGE FRY

INGREDIENTS:

Cabbage - 1" long shreds 3cups

Mustard Seeds - 2tsp

Jeera - 1tsp

Curry leaves - 2 sprigs

Green Chillis - 3 slit

Oil - 2 tbsp

Salt to taste

Haldi - a pinch

Red Chilli powder - 1tsp

Dry Coconut Powder - 3tbsp

METHOD:

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

-Add the cabbage and fry till the cabbage is cooked.

-Now add the salt , haldi , red chilli powder, green chilies and cook for 2 min.

-Add the coconut powder and cook for a further 2 min and serve.

PEAS AND TOMATO CURRY

INGREDIENTS:

Peas - 1 cup

Tomato - 1 medium finely chopped

Onion - 1 small finely chopped

Onion Paste - 2tbsp

Ginger Garlic paste - 1tbsp

Garam Masala - 1tsp

Red Chilli Powder-1tsp

Haldi - 1/4 tsp

Salt as required

Mustard seeds - 1tsp

Jeera - 1tsp

Curry Leaves - 2 sprigs

Coriander leaves - 1/4th cup

Oil -2tbsp

METHOD:

-Heat oil , once hot add the mustard seeds, jeera and curry leaves and fry for 1 min.

-Now add the onions and fry for 2 min. Add the onion paste , ginger garlic paste , garam masala , red chilli powder, haldi and salt and fry for 5 min.

-Add the tomatoes and fry till the tomatoes become mushy.

-Add the peas fry for 2 min and add enuf water and cook till done.

-Add chopped coriander and mix well and serve with rice or roti.

PRAWNS PULUSU

INGREDIENTS:

Prawns :500gms
Onion Paste - 3tbsp
Ginger Garlic Paste-2tbsp
Garam Masala - 1 tbsp
Red Chilli Powder-1 and 1/2 tbsp
Green Chillis - 3
Jeera - 1tsp
Tamarind Paste - 2tbsp
Oil-2tbsp
Salt as required

METHOD:

-Heat Oil , once hot add the jeera and curry leaves and fry for 1 min.
-Now add the onion paste , ginger garlic paste , salt, haldi, red chilli powder , garam masala and slit green chillis and fry till raw smell goes off.
-Now add the prawns and fry for 5 min.
-Add the tamarind paste and cook for 15 min .
-Serve with dosa.

CHICKEN GOLD COIN

INGREDIENTS:

Chicken mince - 1/4 kg

Egg - 1

Bread - 1 loaf

Onion - 1medium finely chopped

Green Chillis - 3-4 finely chopped

Salt as required

Haldi - 1/4tsp

Red Chilli Powder - 1tbsp

Garam Masala Powder - 1tbsp

Chat Masala - 1tsp

Oil - for frying

METHOD:

-Mix all the ingredients except bread , egg , chat masala and oil.

-Leave the mixture for 1 hr and let it marinate.

-Take a small round cap and cut the bread loaves into circles.

-Beat the egg well , take 1 bread circle apply little egg mixture on the bread and take a small ball of chicken mix and carefully set it on the bread.

-Repeat till the chicken mix is over.

-Heat oil for deep frying , once hot add the bread and chicken coins few at a time and dep fry tll golden and serve as a starter with ketchup.

CHICKEN PULUSU

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

INGREDIENTS:

Chicken-1/2kg

Onion-1 medium finely chopped

Tomato-1 medium finely chopped

Mint leaves - 6

Ginger Garlic paste - 1 and half tbsp

Salt - as required

Haldi - 1/4 tsp

Red chilli Powder - 1tbsp

Jeera - 1tsp

Mustard - 1tsp

Grated Coconut - 2tbsp

Oil-2tbsp

METHOD:

-In a vessel take chicken and add salt, red chilli powder, dhania powder and eought water to drown the chicken and boil for 15 min.

-After 15 min add the ginger garlic paste and boil for another 10min and switch off.

-Heat oil in another big vessel , once hot add the jeera ,mustard and curry leaves and fry.

-Now add the onions and tomatoes and fry for 10 min.

-Add the roughly chopped mint leaves and for for 1 min and add the whole chicken mixture and cook for 5 min.

-Add the grated coconut and cook till the required consistancy is reached and serve with chicken biryani.

VANKAYA (BAINGAN) PACHADI

INGREDIENTS:

Vankaya(baingan) - 1 big
Onion- 1 medium chopped
green chillis - 4-5 chopped
milk-50ml
tamarind extract- 5tbsp
mustard seeds - 1tsp
jeera-1tsp
oil- 2tbsp

METHOD:

-Pre heat oven for 10 min at high and then cook the vankaya for 20 to 30 min till the whole vegetable shrivles.
-Cool the vankaya.
-Once cool remove the skin and mash it well.
-To this add milk , tamarind extract, salt and haldi and mix well.
-Heat oil add the mustard and jeera and fry for 2 min.
-Now add the onions and green chillis and fry for 1 min.
-Add the vankaya mixture and cook for 5 min and serve with rice.