KALAGAYAPULUSU OR MUKKALAPULUSU

Ingredients

Bottle gourd                  1big cup (pieces)
Bhendi  (Ladies finger)  10 ( cut into  pieces)
Pumpkin                       1big cup pieces
Brinjal medium size        ( cut into  pieces)               
Drumsticks                   2 fresh sticks

Small onions                 4to5

Green chillies               3( cut into  pieces)

Tamarind pulp (Thick)  One cup

Rice powder                2 tbs

Jaggery or sugar to taste

Salt to taste

Turmeric                      a Pinch

Veg.  oil -                    1 Tsp
Whole red chillies         4
Mustard seeds              1 tsp

Cumin                           1 tsp

Preparation

1. Clean and chop all the vegetables into big pieces, slit green chilies.
2. Heat oil in a thick bottom vessel and tempering with mustard cumin,red chilli and green chilli . Now add tamarind pulp,salt , turmeric,  jaggery.  Add veg. Pieces and cook them on medium heat.  Cook till the vegetables are become soft. Add sufficient water to cook vegetables
3. Mix rice powder  in half cup  cold water ,add it the cooked vegetables, mixwell  and  cook for 2 minutes,   remove from heat.
4.  Your delicious Kalagayapulusu is ready to eat.
5. Serve with rice or Hot pongal.

Hot Pongal

Ingredients

•  rice                                                 2 cups
•  Green gram  dal (pesara pappu)   1 cup  
•  black peppercorns                     5
• Salt to taste

for seasoning:

•  cumin                       1tsp 
• curry leaves
• oil/ghee                            2tsp
• ginger finely chopped 1tbsp
•  cashew nuts                    5                 
• mustard seeds                1tsp
• urad dal                             1tbsp

Preparation 

1. Wash rice and moong dal add  peppercorns,  cumin, ginger pieces, salt, 9 cups water.(1:3 ratio) and cook them in a pressure cooker. (3whistles)  and keep it aside.
2. In a heavy bottom pan heat oil/ghee and fry the cashew nuts and add urad dhal,mustard seeds ,cumin seeds red chilly pieces in order and stir for 2 minutes, add it to the rice mixture .
3. Mix well and serve with sambar or chutney of your choice.
   
   
   
   
   ( for thamilanadu pongal add water 1:4 otherwise 1:3 )

Sweet Pongal Recipe

Ingrediants

• Rice                                       2 cup
• Green gram dal                1 cup
•  coconut pieces(small) 1 cup 
•  sugar                                   1 ½ (one and half) 
• Water                                   7 cups
•  Ghee                                   4 tbsp                                       
• Cashewnuts                     10
• Raisins                                10
• 5  Cardamoms (powdered)

Preparation

1. Rost   dal in a thick bottom cooking vessel, till its colour change into little brown. keep it aside.
2.  Take ghee in the same vessel , fry cashew nuts , raisins and coconut pieces one after one.
3.  wash rice.
4. Take water in pressure cooker, add washed rice dal and coconut pieces and cook for 3 whistes.
5. Remove the lid. Add sugar and mix well.
6. Keep it on the stove again, cook till the excess water in the  pongal evoparates. Add cardamoms powder,cashew nuts and raisins. Mix well

Store the coconut in deep freezer for longer life.

Idli & oothappam

Ingradients:

• Split black lentil (minapa pappu, urad dal)  1 cup
• Boiled Rice rava (  idli rava )                     2 cups or
• Coarse Ground Rice
• Salt to taste

Preperation:

1. Soak Urad dal (Black gram dal) in a bowl for 2 hours minimum.
2. Wash 2 to 3 times and soak Idli rava in a bowl separately
   
3. Grind the Black gram dal   to a fine paste in a  grinder.
4. Remove the paste in a  vessel. 
5. Now squeeze and mix idli ravva into urad dal paste. Add salt and mix well.
   
6. Leave the paste for  ferment overnight.
7. In the morning, put the idli batter into the wet  molds of an idli tray or "tree" for steaming. The perforated molds allow the idlis to be cooked evenly. 
8. The tree holds the trays above the level of boiling water in a vessel (,maximum 3 cups of water) and the vessel is covered until the idlies are done (about 10to15 minutes, depending on size). 
9. Remove idlis  after 10 minutes.
10. Serve with chutney or sambar along with idli powder.

       The idli batter can be used both for ootappam and dibba rotti before  fermentation of the batter.



 ootappam

. 

SPONGE DOSA(atukulu attulu)

Ingredients:

• Atukulu (flattened rice) 1cup
• Rice 2 cups
• Curd 1cup (sour)
• Green Chilies3
• Salt to taste
• oil 1/4 cup
• Menthulu 1spoon

Preparation:

1. Soak rice, flatten rice and menthulu in curd for at least 2 hours add water if required to soak.
2. Grind all the ingrednets in to thick fine paste( add little water while grinding).
3. Leave the batter  for 10 to 12 hours to ferment. 
4. Heat a flat griddle and rub some oil on it. Pour some batter on it with a ladle don't spread it..
5. Lid it with cover for 2 minuets. 
6. Do not Cook it on the other side.Check that all the moisture is evaporated. Remove it from griddle.The soft  sponge dosa is ready to serve.   
7. Serve with Chutney or Idli  powder.

Kottimera Perugu Pacchadi (Coriander Chutney with curd)

Ingredients:

• Coriander 1 bunch
• Thick Curd 1 cup
• Green chillies 3
• Salt to taste

Preparation:

1. Peal and wash coriander leaves. 
2. Now grind them, with curd, green chillies and salt.
3. Pour it into a bowl and tempering with mustard,cumin, red chili,green chili and curry leaves. 
4. The Chutney is ready to serve and is good with Idly, dosa and also with rice.

Alu,Mutter Sabji

Alu (potatoes) Mutter Sabji

 Ingredients:

• Potatoes   3 nos. (medium size)
• Mutter 1cup
• Onion 3 medium size chopped into pieces
• Tomato  1    ( medium size)
• Green chilli - 4
• salt

Preparation 

cut potatoes into small pieces. cook mutter and potato pieces in a pressure cooker for three  whistles. Remove from cooker. Heat Oil in a pan and saute chopped onion and tomato pieces ,Green chilli , add boiled potatoes  and peas. Spread salt and add  a pinch of turmeric.Mix well. cook for 5minutes in low flame.  Serve with rice or any break fast.

Thimmanam

Ingredients:

 

• 1 Cup  rice
• 1 cup sugar
• 1 cup grated coconut
• 5 cups milk
• Cardamom   3
• Cashew nut

Preparation:

1.   Soak rice for 2 hours in water.
2.  After 2 hours drain  the water and grind the rice in to a smooth paste with sufficient water . 
3.  Add grated coconut and cardamoms while grinding the rice half way.
4.  Heat milk in a thick bottom vessel, add sugar in it.
5.  Mix the rice and coconut paste slowly  when the milk coming to boil. 
6. Now stir  continuously on low flame till the past come to thick. 
7. Decorate the Thimmanam with fried  Cashew and Kismis. 
8. Thimmanam is ready to eat. 
9. It will be very delicious in taste. 

RAVVADOSA

Ingredients

• bombay ravva   1 cup
• rice flour           2 cups
• maida               1 cup
• jeera                1 spoon
• green chillies    4 (chopped finely)
• ginger                (chopped finely)
• salt to taste

Procedure

1. Take  bombay ravva ,rice flour, maida, jeera, chopped green chillies,choped ginger pieces and salt in a bowel   and mix  well with water without forming lumps. Make the dosa batter in such a way that it should be medium watery.
2. keep this mixture aside for minimum 10minuts.
3. Heat  a non stick pan . Spread 1spoon oil on it.
4.  Now pour the batter on the pan and make round. Reverse it after it becomes red . 
5.  Remove it from pan. Now ur ravva dosa is  ready to eat .Serve with chatni.