Miriyala Rasam

In gradients:

2 tbsps cooked and mashed tur dal/kandi pappu 

1 large tomato, chop into small pieces

1/4 tsp turmeric pwd

tamarind, small lemon size, extract juice in half a cup of water

4-5 curry leaves

salt to taste

3 cups water

For Popu:

1/2 tsp mustard seeds

1/4 tsp cumin seeds

pinch of fenugreek seeds

1/4 tsp asafoetida/hing

1 dry red chilli

few  curry leaves

1-2 tsps  oil     

Dry roast the below in gradients in to coarse powder

1 tbsp Tur dal

2 tbsp Pepper /Miriyalu                                          

1 1/2 tbsp Coriander seeds

pinch of Fenugreek seeds

3/4tbsp cumin seeds

                       

Preperation Method:

Heat a deep vessel, add 4 cups of water, chopped tomatoes, tamarind extract, salt, turmeric pwd, curry leaves and bring to a boil. 

 Add the charu podi we made before and mashed dal and cook for another 5 mts.

Heat oil in a pan, add mustard seeds.cumin seeds,fenugreek seeds and as they splutter, 

add red chili and curry leaves and  fry for a few seconds. Add asafeotida and turn off heat.

Add this to the rasam and combine. Garnish with coriander leaves and serve with white rice.

Cauliflower senagapappu curry(Cauliflower with chanadal)

In gradients:
Senagapappu(chana dal)-1 rice cup
Cauliflower medium size-1
Onions (chopped)-1/2 onion
Green chilli-6
Coriander powder-1 spn
Redchilli powder-1 spn
Turmeric-1/4 spn
Garam masala powder:1 spn(I used Priya Garam masala )
Salt to taste
Oil-3 tsp
Coriander leaves for garnish
Mustard seeds-1/2 spn
Cumin seeds-1/2 spn
Curry leaves-few


Preperation Method:
Pressure cook the dal(only 1 whistle) till it turns soft but not mushy.

Cut the caulifower in to small florets ,wash and keep aside.

Heat pan,add oil.when the oil is hot.add mustard seeds,cumin seeds and let them splutter.add curry leaves ,saute for few sec .now add chopped onions ,green chillies, saute till the onions turn transparent. 

add ginger garlic paste.sauté it for a minute and now add  Cauli flower florets, turmeric powder and salt mix well and place the lid.

Once the cauliflower florets 3/4th cooked, add cooked chanadal dal,chilli powder,garam masala powder and little bit water and cook for 5 minutes.

Garnish with Coriander leaves and serve hot with white rice,chapathi.

Chicken curry

In Gradients:

1 pound Chicken cut them into pieces as per ur wish

1 onion chopped

4 green chillies

1/2 bunch of coriander leaves

salt to taste

1/2 tsp of turmeric

2tsp chilli powder

5 tbsp oil

1cup water

Ginger &garlic paste-1 1/2spoon

For Making Masala powder:

2tbsp poppy seeds

few  cashew-nuts                                                      

coriander seeds:2 tbsp

cumin seeds:1 tbsp

Cinnamon:1 inch stick

cloves:3

cardamom:1

Dried coconut powder-1 tbsp

dry roast all the spices and  powder all the above  ingredients 

Preperation Method:

Wash and cut the chicken into pieces as per ur wish.wash and drain.

In a pan heat oil and add onion and green chillies.when onions turn soft add ginger garlic paste.

Add chicken pieces,salt and turmeric saute them until the water that the chicken leaves evaporates 

and then add chilli powder and masala that we made,add some water.let it cook for 15 minutes.

 Finally add  chopped  coriander leaves  ,cook till the u get the required consistency .

                        Serve hot with White rice/chapathi/Biryani etc

Ulli Pakodi – Crispy Onion Fritters

In gradients:

1 cup besan (gram dal flour)

1/4 cup rice flour

4-5 green chillis, finely chopped

2 large onions, sliced

few sprigs curry leaves

few  chopped Pudina Leaves

few  chopped Coriander leaves

salt to taste

oil for deep frying

Preperation Method:

Combine both the flours with salt, green chillis, curry leaves,pudina leaves and onions. add little bit water and mix well with fingers. 

Heat oil in a deep frying pan. Use your fingers to drop the batter in the oil to form small fritters. Reduce heat to medium and deep fry till they turn golden brown. Use a ladle to keep turning the fritters so that it cooks on all sides.

                 Once they turn golden brown, remove them on to absorbent paper.

                            serve hot as a evening snack with  tea.