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Contents Disk 470 - India Recipes

How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).


MYSORE PAK
NOODLE SALAD
ONION PAKODIES
PANASA POTTU PLAIN KOORA
PANASA POTTU WITH GREEN LENTILS
PEAS PULAO
PEPPER RICE
PERUGU PACHCHADI
POTATO CURRY WITH MINT LEAVES
POTATO FRY WITH ONIONS
POTATO WITH FRESH FENUGREEK LEAVES
QUBAANI KA MEETHAA
QUICK PAATOLI
QUICK POTATO RICE
RANGEELA UTTAPPAM
RAW BANANA WITH SPICES
RAW TOMATO PAPPU
SAAMBAR POWDER
SESAME SEED RICE
SESAME SEEDS POWDER
SHEER KORMA
SPICY OKRA LADY FINGERS
SPICY PEANUTS
SPINACH WITH PANEER
SPINACH WITH TOMATOES
STUFFED DONDAKAAYA
STUFFED LADY FINGER
SWEET DOSA
SWEET n SOUR CLUSTER BEAN CURRY
SWEET n SOUR SWEET POTATO
SWEET POTATO HALWA
SWEET PULUSUL1
SWEET PULUSULU
TAMARIND RICE
THOKKU PACHCHADI
TOMATO JAM
TOMATO ONION CURRY
TOMATO PAPPU
TOMATO WITH YOGURT
TOMATOBATH
TYMOL VAAM AJWAIN POWDER
VEGETABLE KOORMA
VERMICELLI BHEL MASALA
VERMICELLI CHAKKARA PONGAL
VERMICELLI HALWA
VERMICELLI KHEER
VERMICELLI LADDU
VERMICELLI LIME BHATH
VERMICELLI PAKODA
VERMICELLI PULIHORA
VERMICELLI TOMATO BHATH
VERMICELLI UPMA
VERMICELLI VADA
YAM CURRY
YAM WITH BACHCHALI
YELLOW LENTIL POWDER
YELLOW LENTIL WITH RAW MANGO




MYSORE PAK
Though it sounds like it is of Karnataka origin, Mysore pak / Mysore pakam is equally popular with Andhras. The main ingredients are `senaga pindi' (Bengal gram flour), sugar and `neyyi' (clarified butter). Don't start it unless you have plenty of `neyyi' at hand.

¼ kg Bengal gram flour
¼ kg sugar
2 cups of 'neyyi' (clarified butter)

Roast the Bengal gram flour lightly in one tablespoon of clarified butter (optional). Melt sugar in a thick-bottomed broad-based vessel by adding ¼ cup water. Heat neyyi (clarified butter) on the other burner. Keep a flat plate with rim smeared with neyyi ready. When sugar syrup comes to boiling point reduce the flame to the minimum and add 1/3 cup of melted neyyi and Bengal gram flour to it, stirring it all the time. Keep stirring and add a tablespoon of neyyi at a time whenever the contents stick to the bottom till all the neyyi is over. When the frothy and bubbling contents leave the sides of the pan pour it out on to the plate and spread the contents evenly by tilting the plate. Do not press. When hot cut into pieces of required size with knife. Remove when cool and store in an airtight container. They last for two to three weeks.

NOODLE SALAD

200 grams noodles
4 eggs (boiled)
3 large tomatoes cut into squares
1 small onion cut small / minced
3 tsp mayonnaise
1/2 tsp pepper
1/4 tsp salt
pinch of sugar
1/4 tsp lemon juice
1 tsp finely chopped green coriander
for mayonnaise :

Yolk of 3 eggs
1 tsp of husk free mustard (soak mustard in boiling water, remove and dry and crush them and blow the husk)
1 tsp sugar
1/2 tsp salt
1 tbsp vinegar (white)
1/2 tsp pepper powder
8 tbsp cooking oil

Blend all together and refrigerate. Lasts for 15 days if refrigerated.
Boil noodles with a little salt and serve it mixed well with the remaining ingredients.

ONION PAKODIES
(Ullipaya Pakodeelu)

1 cup of Bengal gram flour / senaga pindi
2 green chilies chopped fine
2 large onions chopped
½ tsp red chili powder
a pinch of baking powder
salt to taste
oil to fry

Mix the ingredients with just enough water. Heat oil in a thick bottom pan and when the oil is hot take a handful of the dough and drop small lumps of it in the oil and fry till golden brown. They make excellent afternoon snack.

Similarly you can make tasty pakodies using finely chopped amaranth (thotakoora) in place of onions.

200 g Bambino Vermicelli
200 g potato
50 g carrot
50 g beans
50 g onions
1 bunch coriander leaves
1 bunch mint leaves
1/2 tsp pepper powder
6 to 8 green chilies
100 g bread powder (bread crumbs)
salt to taste
Sufficient oil to deep fry

Boil water, (For 1 cup of Bambino Vermicelli, add 3 cups of water) add Bambino Vermicelli, 1 tsp oil, 1 tsp salt. After vermicelli is cooked, remove from flame, strain and run cold water through it. Keep aside. Boil potatoes and other finely chopped vegetables. Mash boiled potatoes and mix with finely chopped boiled vegetables, onions, coriander leaves, mint leaves, pepper powder, salt, green chilies. Finally add boiled Bambino and mix well. Shape into cutlets and roll them in bread crumbs, deep fry till golden brown and serve with sauce.

PANASA POTTU PLAIN KOORA

250 grams 'panasa pottu'
½ tsp turmeric powder
salt to taste
1 cup water

Seasoning
1 tbsp black gram
1 tbsp Bengal gram
1 tsp mustard seeds
extract from a small lime size tamarind
1 red chili broken into bits
1 tbsp oil
2 twigs of curry leaves

Boil the water in a pan and add 'panasa pottu' mixed with turmeric powder to it along with salt. When done remove from the flame and drain out the water. Heat oil in a pan and add the seasoning ingredients. When the mustard seeds stop spluttering add the cooked vegetable to it. Add tamarind extract, mix well and allow it to cook for 5 minutes and remove from the flame. Serve with hot rice and clarified butter.

PANASA POTTU WITH GREEN LENTILS

250 grams 'panasa pottu'
½ tsp turmeric powder
½ cup green gram
salt to taste

Seasoning
1 tsp black gram
1 tsp mustard seeds
½ tsp cumin seeds
2 red chilies broken into bits
1 tbsp oil
2 twigs of curry leaves

Cook panasa pottu and green gram separately till done. Heat oil in a pan and add the seasoning ingredients. When the mustard seeds stop spluttering add the cooked vegetable and pappu to it. Mix well and allow it to cook for 5 minutes and remove. It tastes great with hot rice and clarified butter.

PEAS PULAO

1 cup rice washed and soaked in water for 15 minutes
1 cup fresh shelled green peas
2 tbsp oil
salt to taste
Spices
3 cloves
3 cardamoms
1 bay leaf
1 inch cinnamon stick
1/2 tsp shah jeera
Make into paste the following ingredients
1 onion chopped
2 green chilies a small piece of ginger
a sprig of each fresh coriander and mint leaves

Heat oil in a wok or pressure pan. Add spices and the paste to it. Sauté for 2-3 minutes. Add green peas and salt. Pour two cups of water (double the measure of rice) and bring it to a boil. Drain excess water from the soaked rice and add to the boiling water. Cook for a while and reduce the flame. Cover with a lid and allow to simmer till done. Serve hot with perugu pachchadi / yogurt chutney.

PEPPER RICE
(Miryalu annam)

1 cup washed and cooked rice
1 tsp. roasted black pepper
1 tsp. roasted black gram
1/2 tsp. roasted coriander seeds
1/2 tsp. roasted cumin seeds
1/4 tsp. roasted fenugreek seeds
1 roasted dry red chili
1/4 tsp. turmeric powder
1/2 tsp. mustard seeds
a pinch of asafetida
few curry leaves
a small lemon-sized tamarind, soaked in water
1 tbsp. oil
salt to taste
fried peanuts /cashew nuts (optional)

Grind all the roasted ingredients to fine powder. Heat oil in a wok and add mustard seeds, a pinch of asafetida and curry leaves. Squeeze the juice of tamarind and pour it in the seasoning. Add salt and let the tamarind juice boil for a while. Now add the powdered ingredients, stir well and cook till the consistency becomes thick and oil starts leaving on the sides of the wok. Remove from the stove and mix it with rice spread in a broad-based vessel. Serve hot with curd or saboodana fryums.

PERUGU PACHCHADI / YOGURT CHUTNEY

Finely chop onions and tomatoes (one each). Mix with one cup of beaten yogurt. Add salt to taste. Garnish with fresh coriander leaves

POTATO CURRY WITH MINT LEAVES
(pudeena-bangaaladumpa koora)

4-5 potatoes
½ lemon
¼ tsp turmeric powder
salt to taste

For the green paste
1 cup mint leaves
½ cup coriander leaves
4-5 green chilies
1" ginger piece
2-3 tbsp grated dry coconut
Seasoning

½ tsp mustard seeds
2 tbsp cooking oil
1 twig of curry leaves

Boil, peel and dice potatoes. Make a paste (not too fine) of the ingredients listed for the paste, using just enough water. Heat oil in a pan and add mustard seeds. When mustard seeds stop spluttering, add the green paste and sauté. Add curry leaves, salt and turmeric powder. Allow it to cook on a low flame for 1 minute. Add the boiled potatoes and mix. If required sprinkle some water over the curry. Cover the wok and cook on a low flame till done. Switch off the flame and add lemon juice. Tastes good with poori or chapati.

Variations
Add 3-4 garlic flakes to the paste.
Add 2 each, cloves, cardamoms, 1' cinnamon sticks and ½ teaspoon of shahi-jeera to the seasoning.

POTATO FRY WITH ONIONS

3-4 potatoes
2-3 onions
3 tbsp cooking oil
1 tsp chili powder
salt to taste

Peel potatoes and cut them into ½ inch pieces. Chop onions into 1 inch pieces. Heat oil in a pan and add the potato pieces and mix well. Cover the wok and allow it to cook stirring in between. Add onions after about 5 minutes and fry. Do not cover the wok. When done add salt, chili powder and mix well. Serve hot with rice, chapathi or dosa.

Variations

Can be prepared without onions.
Cut two brinjals and add along with potatoes. It tastes good too.
Add ½ teaspoon cumin powder.
Tip
Those who want to use less oil may boil potatoes, peel, dice and then fry them in ½ table spoon of oil and rest of the procedure remains same. It is equally tasty.

POTATO WITH FRESH FENUGREEK LEAVES

1/2 kg potatoes
1 cup finely chopped menthi koora
2 tbsp cooking oil
3/4 tsp red chili powder or as per taste
1/2 tsp jeera powder or whole jeera
1/4 tsp turmeric powder
salt to taste

Boil potatoes, peel and dice them. Pick, wash and drain the menthi koora. Heat oil in a pan with thick bottom or a wok and add menthi koora, chili powder, jeera, salt and turmeric powder in that order. Mix well and allow it to cook for five minutes on a low flame. Add diced potatoes, mixing lightly and carefully (so as not to mash the potato pieces) for two or three minutes.

The dish is very easy to make and goes well with both rice and chapaties. It makes an excellent stuffing for `parathas'. Follow the same procedure as above. As stuffing for parathas, the potatoes must be mashed well.

For the outer cover, mix 250 gm whole wheat flour into soft dough by adding a pinch of salt and enough water. Keep it covered for one or two hours and knead it gently. Make it into balls of medium size lime. Roll each ball into circular sheets of approximately 2" diameter. Place two or three spoons of the stuffing on it and close the ends and roll out into circular rotis.

QUBAANI KA MEETHAA

An immensely popular Hyderabadi sweet dish, specially favored during the Ramzan festive season.

250 gm apricots (qubaani)
1/2 liter milk
125 gm sugar
edible food color - red (optional)
1 tbsp clarified butter

Soak apricots in just enough warm water for 6-7 hours or overnight. Using a knife separate fruit and nut. Keep the nuts aside. Using the same water blend the fruit pulp into a coarse paste. Pour this paste in a thick bottomed pan, add milk and cook on a medium flame till it thickens. Keep stirring the mix. Add sugar and reduce the flame, and keep stirring. Cook for 10 more minutes till it thickens and switch off the flame. Add color if using. Crackle the nuts and carefully remove all the seeds. Soak them in hot water for a while and peel the skin. Split them and add these to the sweet. Finally add clarified butter and stir well.
Serve scoops of it with fresh cream / vanilla ice-cream / plain custard.

QUICK PAATOLI

1 cup gram flour
2 onions
2 red chilies
1/2 tsp. red chili powder
1/4 tsp. turmeric powder
1/2 tsp. mustard seeds
1/2 tsp. Black gram
2 tbsp. oil
a pinch of asafetida
a few curry leaves
salt to taste

Cut onions into small pieces. Dry roast gram flour, till the raw odor of the flour is gone (for 1 minute). Add red chili powder, turmeric powder and salt to the roasted gram flour and mix well. Keep it aside. In a pan heat oil, add mustard seeds and black gram. Once the seeds splutter, add broken red chilies and asafetida. Now add cut onion and curry leaves. Cook till onions turn golden brown. Add the gram flour mixture to the onions and mix well. Reduce the flame. Sprinkle little water (2 to 3 tbsp) over the curry and allow it to cook for 3 to 4 minutes, with the pan covered. After it is done, mix well to mash any lumps. Tastes great with hot rice with a dash of clarified butter.

Variations:
1. Onions can be combined with just germinated fenugreek leaves.
2. Spring onions.
3. Dosa kaaya (yellow colored- cucumber)

QUICK POTATO RICE
(aaloo baath)

3 cups washed and cooked rice
2 large potatoes (peeled and cut into 1" pieces)
2 tbsp oil
1 tbsp clarified butter
½ shahi-jeera
1 bay leaf
1 lemon
salt to taste

For the paste

2-3 green chilies
1" ginger
a small bunch of mint
a small bunch of coriander leaves

For the powder

1 tsp coriander seeds
½ tsp cumin
1" cinnamon
½ tsp shahi-jeera
2 each cloves and cardamoms
1 tbsp grated dry coconut powder

Parboil potato pieces and drain. Make a fine powder of the ingredients mentioned for the powder. Make a fine paste of the ingredients mentioned for the paste. Heat oil in a pan and fry the potato pieces till golden brown. To the same oil add bay leaf and shahi-jeera. Immediately add the paste and powder. Sauté for a while and add salt and clarified butter. Switch off the flame and add juice of one lemon. Spread rice in a broad-based vessel and add the potato mix. If required heat the rice in a wok before serving.

RANGEELA UTTAPPAM

2 cup maida
1 cup rice flour
½ cup gram flour
2 teaspoon cumin seeds
2 cup raw tomato juice
1 cup grated carrots
1 cup grated beetroot
3 sliced onions
2 thinly chopped green chilies /green hot peppers
a bunch of chopped coriander leaves
salt to taste
oil for shallow frying

Mix all the above ingredients well to make a thick consistency. Heat a pan and smear it with oil. Take a big ladle full of batter and spread it evenly on the pan in a circular movement. Put oil around the uttappam and allow it to become crisp and golden brown. Turn it over and put some more oil. Remove the crisp colorful uttapam and serve with coconut chutney or tomato ketchup.

RAW BANANA WITH SPICES

4 big raw bananas
3 tbsp tamarind pulp
1/2 tsp chili powder
1 tsp mustard powder
A pinch of cumin and fenugreek powders each
A sprig of curry leaves and enough of chopped coriander leaves
Salt to taste
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 red chilies
1tsp Bengal gram
1 tsp black gram
1 medium sized onion (cut into small pieces)
3 tbsp oil

Peel and cut the vegetable into 1" cubes. Steam cook them. Allow it to cool and mash it. Add all the above mentioned powders and tamarind pulp along with curry leaves and coriander. Heat oil in a pan and add the seasoning ingredients starting from mustard seeds to black gram. Allow it to splutter. Now add onion pieces and fry till golden brown. Add the mashed banana to it. Cook on a slow flame for five minutes. It tastes great when eaten after two hours of preparation. Raw banana is good to cure ulcers.


RAW TOMATO PAPPU

1 cup yellow lentil
3-4 raw tomatoes
4 green chilies
1 tbsp tamarind extract
1/2 tsp turmeric powder
1 tsp oil
salt to taste

for seasoning

1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp black gram
a pinch of asafetida
a sprig curry leaves

Wash and pressure cook yellow lentil. Cut tomatoes and green chilies. Heat 1 teaspoon oil in a pan and add cut tomatoes and chili pieces. Sprinkle little water if required. Cook for a while. Add cooked lentil, thick tamarind extract, salt and turmeric powder and cook until done. Season and serve hot with rice.

SAAMBAR POWDER
(saambaru poDi)

1 cup yellow lentil
½ cup Bengal gram
1 ½ cups coriander seeds
¼ cup fenugreek seeds
¼ cup pepper
1 tsp mustard seeds
1 tbsp rice
4-5 cups dry red chilies
1 tsp asafetida
¼ cup turmeric pieces
1 cup grated dry coconut (optional)

Method 1
Dry roast all the ingredients separately, except coconut. Dry coconut should be roasted very lightly on a low flame. Cool and make into a fine powder. Store in an air tight container.

Method 2 -using chili and turmeric powders
Dry roast all the ingredients separately. Cool and make into a fine powder. Measure the powder with a cup. With the same cup take half chili powder for 1 cup of powder. Take 1/8 cup of turmeric powder. In a wok fry chili and turmeric powder on a low flame. Mix both the powders together. Store in an air tight container.
Variations: 5-6 1" cinnamon pieces and few pepper corns can be added while roasting.

SESAME SEED RICE

2 cups washed and cooked rice
salt to taste

For the powder
3 tbsp sesame seeds
4 red chilies
a pinch asafetida

Seasoning
2 tbsp oil
½ tsp mustard seeds
1 tsp split black gram
1 tsp Bengal gram
few curry leaves

Roast sesame seeds. Add red chilies towards the end. Switch off the flame and add asafetida. Allow it to cool and powder it. Heat oil in a wok, add mustard seeds. When they begin to crackle add black gram and Bengal gram. Fry till golden brown and add curry leaves. Spread rice in a broad-based vessel and add the seasoning, salt and sesame powder. Mix well and serve with paapads and perugu pachchadi.

SESAME SEEDS POWDER
(NOO PODI / NUVVULA PODI)

1 cup white sesame seeds
10 red chilies broken into bits or 1 tsp red chili powder
1 tsp cumin seeds
salt to taste
Method
Roast one cup of sesame seeds in a frying pan. These seeds crackle while frying and the moment it stops it is an indication that they are roasted. Remove from flame and add the red chili pieces along with cumin seeds and mix. Allow them to cool and powder in a dry grinder. The powder can be mixed with rice and half spoon clarified butter or cooking oil. This powder can also be used to add spice to plain curries made with bottle gourd, ribbed gourd, snake gourd, beans, ladies fingers and cabbage. Tips Do not add salt while grinding. Do not grind for too long. Grind it in spurts of one second at a time and three or four times only. Since these seeds contain oil, too much grinding will make it lumpy and salt contains moisture and if added while grinding will yield similar result. Make the powder in small quantities as it loses its freshness and flavor fast.

SHEER KORMA

100 gm thin Vermicelli
1500 ml milk
250 gm sugar
50 gm cashew nuts chopped
50 gm almonds (soaked and chopped)
50 gm dates chopped
50 gm raisins
50 gm melon and water melon seeds
6 cardamom powdered
4 tsp ghee /clarified butter
250 ml water

Fry the nuts in 2 tsp of clarified butter. Make a sugar syrup (of string consistency). Fry the vermicelli in the remaining clarified butter until golden brown.
Boil the milk until it is thickened to half the quantity. Add the fried vermicelli to the milk and cook. Do not allow lumps to form. Add sugar syrup and cook for a while until it comes to a homogeneous consistency. Sprinkle cardamom powder. Garnish with fried nuts. Serve hot or refrigerated.

SPICY OKRA LADY FINGERS
(Deccani style)

1/2 kg okra / lady's fingers tender and 2-3" long
2 medium sized onions
½'' ginger
2 tbsp each peanuts, sesame seeds and dry coconut (grated or desiccated)
1 tbsp coriander seeds
1 tsp cumin seeds
4-5 red chilies
2 tbsp tamarind extract
1 tsp chili powder
½ tsp turmeric powder
4 tbsp oil
salt to taste

Wash, wipe and slit okra. Heat two tablespoons of oil in a thick and wide pan and sauté the vegetable. In the mean time roast peanuts and sesame seeds. Switch off the flame and fry the coconut powder in the hot pan. Using just enough oil roast coriander, cumin and red chilies. Pricked to a fork or knife, roast onions on a low flame with the skin. Allow the roasted onions to cool and peel the skin. Blend all the roasted ingredients along with chili and turmeric powder. Once all the ingredients are powdered finely, add the peeled onions, ginger and ¼ cup of water and blend again till it becomes a fine thick paste. Transfer the sautéed vegetable to another container leaving oil behind (if any). In the same pan heat two tablespoons of oil and add the paste and tamarind extract. Add water if necessary. Add salt and cook till the raw smell of the tamarind is gone. Add the vegetable and cook on a low flame till the oil leaves the sides, stirring them regularly and carefully. Serve hot with rice, rotis or pooris, garnished with fresh coriander.
Variations
Garam masala (ready-to-use powder) or a combination of 4 each, cloves, cardamom and 1/2 '' cinnamon sticks can be put along with the ground gravy. Garlic may be added along with ginger.
Tip
If left over with extra gravy, refrigerate and use it next day with fried brinjal / eggplant or dondakaaya (kovai).

SPICY PEANUTS
(masala verusanagapappu)

½ cup of Bengal gram flour
1 ½ peanuts
2 tsp chili powder
salt to taste (considering peanuts also)
1 cup oil to fry
For the garnish
Finely powdered ¼ tsp black salt and ¼ tsp citric acid

Add salt, chili powder to the gram flour and mix in a wide plate. With just enough water prepare the batter of a thick consistency. Add peanuts to the batter and mix. Heat oil in a thick bottom pan. When the oil is hot take a handful of the nuts coated with the dough and drop in small quantities. If they lump together in the oil, separate the lumps using a ladle. Continue to fry on a medium flame till crisp. Once all the peanuts are fried sprinkle the garnish and store in an air tight container. They make excellent tea-time snack.
Tip Taste and if required sprinkle some more salt and chili powder over the fried nuts.

SPINACH WITH PANEER

4 or 5 bunches of spinach / 'palakoora' (4 or 5 cups when chopped)
200 grams paneer (cottage cheese)
salt to taste

For Masala
2 medium size onions (chopped fine)
2 green chilies - slit
a small piece of ginger
1 tsp cumin seeds
¼ tsp turmeric powder
1 tbsp coriander seeds
¼ tsp chili powder

Seasoning
¼ tsp mustard seeds
½ red chili broken into bits
2 tbsp of oil

Wash palakoora, drain the water completely and chop it finely. Boil it for two minutes in a pan and allow it to cool. Meanwhile grind the masala ingredients into a paste. Take the boiled palakoora (save the water) and blend in a liquidizer (blender). Heat 1 tbsp oil in a pan and deep fry paneer cubes and remove. In the same pan add the remaining oil and fry the ground masala till oil leaves sides. Then add palakoora, the water and the fried paneer cubes. Cook for five minutes and remove. Goes well with rice as well as roti. Spinach can be cooked in combination with lentils.

SPINACH WITH TOMATOES
(PALAKOORA TOMATO)

4 or 5 bunches of spinach / 'palakoora' (4 or 5 cups when chopped)
3 medium size onions (chopped fine)
1 green chili - slit
2 tbsp sesame roasted and powdered
2 or 3 tomatoes - chopped
¼ tsp turmeric powder
2 tbsp grated coconut (optional)
salt to taste

Seasoning
1 tbsp split black gram
½ tsp mustard seeds
1 red chili broken into bits
½ tsp chili powder
2 tbsps of oil

Wash palakoora, drain the water completely and chop it finely. Heat oil in a pan and add black gram, mustard and red chili. When mustard stops crackling, add chopped onion and green chili pieces. When onions are slightly brown, put the chopped vegetable, salt and turmeric powder. Mix well and allow it to cook on low fire for about 10 minutes, mixing it in between. Add tomatoes and the chili powder and mix well. When done add the sesame powder. Remove when the water is completely absorbed. Goes well with rice as well as roti. For change, try without sesame powder. It tastes good too.

STUFFED DONDAKAAYA
(kovai)

250 gm dondakaaya
2 tbsp oil
For the stuffing

1 tsp oil
1 tbsp cumin roasted and powdered
1 tsp chili powder
½ turmeric powder
a pinch of asafetida (optional)
salt to taste

Wash and cut dondakaaya into a criss-cross till half the length. Mix all the ingredients of the stuffing using 1 teaspoon of oil. Stuff this mix into the cut dondakaaya. This curry has to be prepared in two batches. Heat 1 tablespoon oil in a wok and place half of the stuffed dondakaaya in it. Gently turn over the vegetable in between. Cover the pan and cook till done. Remove the cover and fry for one more minute to remove moisture, if any. Repeat the process with the remaining vegetable. Serve hot with rice.

Variations
Add 2 table spoons of gram flour to the stuffing.
Use idli powder for the stuffing.
Use 2 tablespoons of sesame seed powder + salt + 1 tea spoon chili powder and 1 tea
spoon tamarind extract.

STUFFED LADY FINGER / OKRA

500 gm lady finger
3 tsp oil or clarified butter
4-5 tsp gram flour
2 tsp cumin powder
1 tsp chili powder
1/2 tsp coriander powder
1 tsp garlic paste (optional)

Wash and wipe lady finger. Slit the vegetable length wise and remove excess seeds if any. Dry roast gram flour in a pan, add salt, cumin, chili and coriander powders. If using garlic paste add to it. Fill this mixture into all the slit lady fingers. Heat oil in a heavy bottomed wok. Fry the stuffed lady fingers / okra till soft without cover. Any excess gram flour mixture can be sprinkled on the cooking vegetable. Garnish with coconut powder.
This preparation can be made in a jiffy. It tastes great and is good for diabetics.
Tip: choose small okras of about 3" - 4"

SWEET DOSA

1 cup rice flour
½ cup wheat flour
½ cup grated jaggery / 'bellam' (raw cane sugar, grated) or use granulated sugar
½ coconut grated
6 cardamoms
3 cm cinnamon stick

Sift the two flours together and add the grated coconut to it. Boil a cup of water in a pan and melt jaggery in it. Powder together cardamoms and cinnamon and add it to the mix along with the jaggery water. Mix it into dropping consistency by using more water if necessary. Make dosas using minimum oil or clarified butter. They come out soft and fluffy and kids love to eat them.

SWEET n SOUR CLUSTER BEAN CURRY
(gOruchikkuDukaaya pulusu koora)

250 gm cluster beans
1 tbsp each roasted and powdered
sesame seeds and groundnuts
2 tbsp tamarind extract
2 tbsp powdered jaggery (confectioner’s sugar)
1 tsp chili powder
½ turmeric powder
2 sprigs curry leaves
salt to taste
Seasoning

1 tbsp oil
½ mustard seeds
2 red chilies broken into bits
a pinch of asafetida (optional)

String the beans from both ends, wash and cut into small pieces. Pressure cook the vegetable. Heat oil in a wok and add mustard seeds. Once the mustard seeds stop crackling add red chilies and asafetida (if using). Add cooked beans, curry leaves, salt, turmeric powder and tamarind extract. Cover the wok and cook on a low flame for 3-4 minutes. Add chili, sesame, groundnut powders and jaggery. Mix well and switch off the flame. Serve hot with rice or chapati.

SWEET n SOUR SWEET POTATO
(chilagaDadumpa koora)

3-4 sweet potatoes
1 tbsp each roasted and powdered sesame seeds and groundnuts
2 tbsp tamarind extract
2 tbsp powdered jaggery (confectioner’s sugar)
1 tsp chili powder
½ turmeric powder
2 sprigs curry leaves
salt to taste
Seasoning
1 tbsp oil
½ mustard seeds
1 tsp Bengal gram
1 tsp split black gram
½ fenugreek seeds
2 red chilies broken into bits
a pinch asafetida

Wash, peel and cut sweet potato into round slices. Heat oil in a wok and add seasoning ingredients. Once the mustard seeds stop crackling add red chilies and asafetida. Add sweet potato pieces, curry leaves, salt and turmeric powder. Cover the wok and cook for 3-4 minutes. Add tamarind extract and cook for 3-4 more minutes. Add chili, sesame, groundnut powders and jaggery. Mix well. Cover the wok and cook on a low flame till done . Serve hot with rice or chapati.

SWEET POTATO HALWA

1/4 kg sweet potatoes
1/2 cup jaggery or sugar
1 cup milk
1 tbsp clarified butter

Wash and boil sweet potatoes. Peel the skin and cut into slices. Heat clarified butter in a pan and fry sweet potato slices for a while. Add milk and jaggery. Stir well. Cook on a low flame till the contents become thick. Serve hot or chilled.

SWEET PULUSULU
(AANAPAKAI PULUSU)

3 cups of aanapakai pieces cut to 2" size
1 vankayi (brinjal) cut long
2 `munaga kayalu (drum sticks) cut 3" long
2 or 3 benda kayalu (lady fingers / okra) cut into half
1 cup thota koora (amaranth) chopped
2 tomatoes slit
5 pachchi mirapa kayalu (green chilies)
bellam (jaggery) one big lime size (adjust to taste) (raw cane sugar)
chintha pandu (tamarind) one big lime size
salt to taste
¼ tsp `pasupu' (turmeric powder)
Seasoning
1 tbsp oil
½ tsp `menthulu'(fenugreek) seeds
½ tsp `aavaalu' (mustard)
1 `endu mirchi' (red chili) broken into bits
a pinch of `inguva' (asafotida)

Heat oil in a thick bottomed pan and add the seasoning ingredients except coriander leaves. When mustard seeds stop spluttering, put the chopped amaranth and other vegetables, turmeric powder and salt. Use all or some of the vegetables, depending on the availability and liking. Mix well and allow it to cook covered on low flame for two minutes. Then add a cup of water, mix and cook till soft. Add diluted tamarind juice (3 cups) and jaggery. Allow it to cook for ten to fifteen minutes. For consistency mix one tsp Bengal gram flour/rice flour in a tbsp of water and add towards the end. Bring it to a boil and remove from flame.
Variation
It can be made using only amaranth.

TAMARIND RICE
(Pulihora)
Andhra being the country's rice bowl, rice is the staple diet for the people of the state. Pulihora/Tamarind rice /Lemon rice is a typical Andhra dish for any festival and Sankranti in particular. Sankranti is a 3 day festival which is celebrated all over Andhra with great fervor. The menu for the second day very often is Pulihora and bobbatlu - One is hot and spicy and the other sweet and luscious. So we will start with them. Try them out.

1 cup fine long grain rice
1/4 cup Bengal gram
30 gm or 1 medium lemon size tamarind / Juice from two lemons
4 twigs of curry leaves
4 tablespoons oil
2 tablespoons black gram
1/2 teaspoon mustard
2 red chilies broken into half
2 green chilies, slit
1/4 teaspoon turmeric powder
4 tablespoons sesame seeds roasted and powdered
salt to taste
Optional
1 tablespoon cashew / groundnuts (peanuts)
small piece of ginger cut fine
a pinch of asafetida

Wash rice and Bengal gram together and cook adding enough water. Make sure not to overcook. Soak tamarind in enough water and squeeze out half a cup pulp. While rice is getting cooked rest of the ingredients can be got ready. Boil the tamarind juice till it becomes semi-thick. Pour the cooked rice into a big bowl, add turmeric powder, two tablespoons oil, salt, tamarind pulp and two twigs of curry leaves to the piping hot rice.
Put medium size saucepan / wok on low flame. Add oil to the pan. When heated add black gram, mustard, cashew nuts / groundnuts (peanuts). When golden add red chilies, ginger, curry leaves, green chilies, asafetida. Remove from flame and add it to the rice. Mix thoroughly adding sesame powder and leave it covered for an hour to allow the rice to absorb the ingredients.
Variations
Replace tamarind with either lemon or mango. Rest of the ingredients and methods are the same. If you are using lemon take out the seeds from the juice and add salt to it.
Raw (green) mango can also be used in place of tamarind / lemon juice. Peel the skin and grate the raw mango. Sesame can be optional in either of the two cases. Tamarind and chilies can be varied to taste. Grated coconut can be added, but Pulihora doesn't last long, which otherwise is tastier the next day.

THOKKU PACHCHADI

25 medium size raw mangoes
1/2 kg salt
1 tsp turmeric powder
3/4 cup fenugreek seeds
1 cup mustard seeds
1/2 kg chili powder
1/2 kg husked sesame seed oil
1/2 tsp asafetida

Wash and dry the mangoes. Peel the skin and cut them into small pieces.
Mix them thoroughly with salt and turmeric powder and leave them overnight in a jar.
The next morning squeeze out the pieces from the juice and dry them (both juice and the pieces) in the sun for 3 to 4 hours.

Grind the dried mango pieces (not too fine) in a blender adding the juice. Roast fenugreek and mustard separately and powder them. Heat oil in a pan, add asafetida and allow it to cool. When the oil is slightly warm add chili powder and mix well.
Then add the remaining powders and ground mango pieces and mix thoroughly.
Cool and store in a ceramic jar or a bottle. This can be stored for more than a year.

TOMATO JAM

1 kg ripe and fleshy tomatoes
350 gm sugar (approax)
1/2 tsp citric acid
a pinch of sodium benzoate (preservative)

Wash, wipe and cut tomatoes into big pieces. Add 1/2 cup water to the tomatoes and cook till soft (either in a pressure cooker or a vessel). Blend the cooked tomatoes. Pass the puree through a strainer to separate the skin and seeds. Measure the puree. For one measure of puree take 3/4 measure of sugar. Mix both and cook the mixture in a thick pan, first on high flame and then medium, stirring continuously, till the mixture becomes thick and transparent. Add citric acid towards the end. Allow it to cool and add the preservative. Store in an airtight container.

TOMATO ONION CURRY
serves - 4

3 medium sized tomatoes
4 onions
3 -4 green chilies chopped
1/2 tsp chili powder
1/4 tsp turmeric powder
1/4 tsp garam masala (optional)
1/2 tsp each mustard seeds, cumin and black gram
1 tbsp oil
salt to taste

Cut tomatoes and onions into small pieces. Heat oil in a pan and prepare the seasoning. Add cut onions and and fry till golden brown. Add tomatoes, green chilie, turmeric powder and salt. To make a gravy curry, add a cup of water. Cover and cook till done. Sprinkle garam masala and chili powder towards the end and switch off the flame. Serve hot with rice or chapati.
Variation
Mix 1 tablespoon of Bengal gram flour towards the end.

TOMATO PAPPU

1 cup yellow lentil /green gram
8 tomatoes (250 gm) cut into pieces
tamarind small lime size (optional)
3 or 4 green chilies
salt to taste
Seasoning
1 tbsp oil
½ tsp fenugreek seeds
½ tsp mustard seeds
1 red chili broken into bits
a pinch of asafetida - (optional)
2 sprigs of curry leaves and a bunch of coriander leaves
¼ tsp turmeric powder

Pressure-cook lentil with green chilies. Heat oil in a broad and thick bottomed pan, add the seasoning ingredients in the order given. When mustard seeds stop spluttering, add tomato pieces, turmeric powder and salt and allow it to cook till soft. Add the diluted tamarind juice (3 cups). Allow it to boil in low flame. After about 10 minutes, mash cooked lentil and add to it. Bring it to boiling point, add coriander leaves and remove from flame. It goes well with rice as well as chapaties.
Note
While using coriander, break it into bits with hand and add at the end.

TOMATO WITH YOGURT

3-4 tomatoes
2 cups thick yogurt
salt to taste

For seasoning

1 tbsp oil
1/2 tsp each mustard seeds, cumin and black gram
2 red chilies broken into bits
a sprig curry leaves

Chop tomatoes finely. Heat oil in a pan prepare the seasoning. Add cut tomatoes and salt. Cook till done. Add beaten yogurt (chilled) to the cooked tomatoes just before serving. Goes well with all rice preparations or chapati.

TOMATO BHATH

1 cup rice
4 ripe tomatoes
2 onions chopped lengthwise
1/2 tsp shahi-jeera
1 bay leaf
4 cloves
4 cardamoms
4 pieces of 1" cinnamon sticks
1/4 tsp crushed ginger
2 tbsp oil
salt to taste

Wash and drain the rice. Parboil tomatoes. Peel and puree the boiled tomatoes. Heat oil in a cooker. Add shahi-jeera and all the spices. Later add chopped onions and fry till golden brown. Add tomato puree and cook for 5 minutes. To this add drained rice and fry for two minutes and then add water and salt. Cover the cooker and switch off the flame after two whistles. Serve hot with poatato chips and perugu pachchadi.

TYMOL VAAM AJWAIN POWDER

One might remember a grandmother's advice to start a meal with `Vaam podi' or `Sonti podi' with rice and clarified butter. There is a lot of merit in this well experienced advice. Made with traditional ingredients of medicinal value such as Sonti (Dry Ginger), Vaam (Tymol) and curry leaves, these powders work as appetizer especially for children and convalescents.

50 gms vaam (ajwain / tymol)
2 tbsp split black gram
2 dry chilies broken into bits
1 tsp clarified butter
1 tsp salt

Roast split black gram to medium brown using clarified butter, adding vaam and chilies half way through (over a medium flame). Allow them to cool and powder in a dry blender. Add salt. This can be eaten with hot rice and clarified butter. Tips Roasting over a high flame will rob vaam of its medicinal value. Tymol is known to counter stomach disorders and acts as a de-worming agent.

VEGETABLE KOORMA

3 medium size potatoes
1 cup peas
3 carrots
1 beetroot
2 drumsticks
beans
coconut
green chilies
poppy seeds
salt to taste
tomatoes
yogurt
1 tsp garam masala
1 small bunch of green coriander

Cut the vegetables into small pieces. In a thick pan or wok bring 1/2 cup of water to boil and add the vegetables to it and let it cook till done. Grind to paste coconut, green chilies, poppy seeds and salt and add to the cooked vegetables. Add tomatoes, curd and 1 tsp garam masala and allow it to cook for another few minutes and turn down the flame. Garnish with coriander and serve. This absolutely oil free dish goes well with roti as well as rice.

VERMICELLI BHEL MASALA

200 g Bambino Vermicelli
50 g groundnuts
150 g onions
5 nos. green chilies
50 g roasted Bengal gram dal (Putana)
1 bunch coriander leaves
1/4 tsp red chili powder
2 limes
1 bunch curry leaves
25 ml oil
salt to taste

Boil water, (For 1 cup of Bambino Vermicelli, add 3 cups water) add Bambino Vermicelli, 1 tsp oil, 1 tsp salt. After vermicelli is cooked, remove from flame, strain and run cold water through it. Keep aside. Cut finely onions, green chilies, coriander leaves. Heat oil, add groundnuts, green chilies, curry leaves and fry well. Mix with onions, chili powder, coriander leaves and salt. Finally, mix boiled Bambino Vermicelli and sprinkle lime juice and coriander leaves. Serve with sev (optional)

VERMICELLI CHAKKARA PONGAL

200 g Bambino Vermicelli
100 g green gram dal
100 g jaggery / 400 g sugar
100 g ghee / vanaspathi
5 to 6 elaichi
25 g dry fruits
pinch of pacha karpuram.

Fry Bambino Vermicelli in little ghee and keep it aside. Fry green gram dal in ghee / vanaspathi. Then boil and keep aside. Boil water ( for 1 cup vermicelli, 2 cups water). Add vermicelli. After vermicelli is cooked add jaggery / sugar, boiled green gram dal and cook for 3-4 minutes. Remove from flame. Add elaichi powder, dry fruits, pacha

VERMICELLI HALWA

200 g Bambino Vermicelli
300 g sugar
500 ml milk
50 g dry Coconut powder
75 g vanaspati/ ghee
10 g cashew nuts
10 g raisins
6 cardamom pods
Pinch of color

Fry Bambino in ghee or vanaspati till golden brown and set aside. Boil milk in a vessel, add Bambino Vermicelli and cook on a low flame till milk is absorbed. Add sugar, color, elaichi powder and coconut powder. Stir for 3 to 5 minutes. Decorate with kaju and kismis. For Pieces : Apply a little ghee or vanaspati in a flat plate and set Halwa. Cut into different shapes after half an hour.

VERMICELLI KHEER / PAYASAM

200 g Bambino Vermicelli
50 g ghee / vanaspathi
6 elaichi
150 g sugar
1 liter milk
25 g dry fruits
few threads of saffron

Fry Bambino Vermicelli in ghee till golden brown. Add boiled milk and cook on a low flame till done. Add sugar and elaichi powder. Serve sprinkled with dry fruits.

VERMICELLI LADDU

200 g Bambino Vermicelli
300 g sugar
6 elaichi
25 g desiccated coconut powder
50 g vanaspathi
25 g dry fruits
a pinch of color

Boil water ( for 1 cup Bambino Vermicelli, add 3 cups water). Add Bambino Vermicelli, 1 tsp oil. After vermicelli is cooked remove from flame, strain and run cold water through it. Keep aside. Fry dry fruits and keep it aside. Prepare sugar syrup by heating very little water till you get thick sticky type syrup. Add cooked Bambino Vermicelli, cardamom powder, color, fried dry fruits and mix it and take it off the flame. Once this gets cool, make laddus by sprinkling the desiccated coconut powder. Bambino laddu is ready to serve.

VERMICELLI LIME BHATH

200 g Bambino Vermicelli
2 Limes
4-5 Green chilies
1 Bunch curry leaves
2-3 Red chilies
50 g Groundnuts
1 tsp Jeera
1 tsp Mustard seeds
1 1/2 tsp Turmeric powder
pinch of asafetida
50 ml oil
palt to taste

Boil water. (For 1 cup Bambino Vermicelli, add 3 cups water). Add Bambino Vermicelli, 1 tsp salt, 1 tsp oil. After vermicelli is cooked, remove from flame, strain and run cold water through it. Keep aside. Heat the oil and add the red chilies, groundnuts, jeera, mustard seeds, Bengal gram dal, urad dal, green chilies, curry leaves, turmeric powder, asafetida, salt and fry well. Remove form flame and add to boiled bambino Vermicelli, squeeze lime and mix well.

VERMICELLI PAKODA

200 g Bambino Vermicelli
500 ml Oil
50 g Onions
5-6 Green chilies
1/2 tsp Coriander powder
1/2 tsp Red chili powder
1 tsp Ginger garlic paste
2 tsp Jeera
50 gm besan
1 Bunch curry leaves
1 Bunch mint leaves
1 Bunch coriander leaves
salt to taste

Boil water ( for 1 cup Bambino Vermicelli add 3 cups water). Add Bambino Vermicelli, 1 tsp oil, 1 tsp salt. After vermicelli is cooked remove from flame, strain and run cold water through it. Keep aside. Cut onions, finely chop coriander leaves and mint leaves. Mix onions, green chilies, mint leaves, coriander leaves, coriander powder, red chilli powder, ginger garlic paste, jeera, curry leaves and salt. Mix well and add the boiled Bambino Vermicelli and besan to prepare dough for the pakodas. Fry in oil and serve hot with tomato sauce.

VERMICELLI PULIHORA

200 gm Bambino Vermicelli
40 gm Tamarind
50 ml oil
1 bunch curry leaves
6 green chilies
50 gm Groundnuts
1 tsp Jeera
1 tsp Mustard
2 tsp Bangal gram dal
2 tsp Urad dal
1/2 tsp Turmeric powder
2 Red chilies
Salt to taste
Pinch of asafetida

Boil water (for 1 cup Bambino Vermicelli, add 3 cups water). Add Bambino Vermicelli, 1 tsp oil, 1 tsp salt. After vermicelli is cooked , remove from flame, strain and run cold water through it. Keep aside. Soak tamarind in 150 ml water. Heat oil and add groundnuts, red chilies, Bengal gram dal, mustard, jeera and fry well. add green chilies, curry leaves, turmeric powder, asafetida and fry well. Add tamarind pulp and salt. After it is well cooked, add cooked vermicelli, mix well and serve.

VERMICELLI TOMATO BHATH

200 g Bambino Vermicelli
200 g tomatoes
75 g onions
50 g groundnuts
6 green chilies
1 bunch curry leaves
2 tsp jeera
2 tsp mustard seeds
2 tsp Bengal gram dal
2 tsp urad dal
1/2 tsp turmeric powder
75 ml oil
1 piece ginger
3 red chilies
1 tsp coriander powder
1 bunch coriander leaves
salt to taste.

Boil water ( For 1 cup Bambino Vermicelli, add 3 cups water). Add Bambino vermicelli, 1 tsp salt, 1 tsp oil. After vermicelli is cooked, remove from flame, strain and run cold water through it. Keep aside. Chop onions, green chilies, coriander leaves and cut tomatoes into small pieces. Heat oil in a vessel and add red chilies, groundnuts, jeera, mustard seeds, Bengal gram dal , urad dal, onions and green chilies. When onions are brown add tomatoes, ginger, curry leaves, coriander powder, turmeric powder, salt and mix well. After the tomatoes are cooked add boiled vermicelli, coriander leaves, mix well and serve hot.

VERMICELLI UPMA

200 g Bambino Vermicelli
50 g onions
50 g groundnuts
75 ml oil
4 to 5 green chilies
4 red chilies
1 piece ginger
1 tsp jeera
2 tsp mustard seeds
2 tsp Bengal gram dal
2 tsp urad dal
1 bunch curry leaves
1 no lime (optional)
salt to taste

Fry Bambino Vermicelli in half the quantity of oil. Keep aside. Heat other half of the oil and add groundnuts, red chilies, Bengal gram dal, urad dal, jeera and mustard. After the groundnuts are roasted, add onions, green chilies and curry leaves. Mix well. After the onions are fried add 400 ml water. Once the water starts boiling add salt and fried Bambino Vermicelli and cook till vermicelli is done. Squeeze lime, mix well and serve.

VERMICELLI VADA

200 g Bambino Vermicelli
200 g potato
20 g groundnut powder
20 g dry coconut powder
6 to 8 green chilies
1 bunch coriander leaves
1 bunch mint leaves
1/2 bunch curry leaves
1/2 tsp coriander powder
1" ginger piece
1/2 tsp turmeric powder
salt to taste
sufficient oil to deep fry

Boil water, (For 1 cup Bambino Vermicelli, add 3 cups water) add Bambino Vermicelli, 1 tsp oil, 1 tsp salt. After Vermicelli is cooked remove form flame, strain and run cold water through it. Keep aside. Boil potatoes , mash and keep aside. Chop green chillies, coriander leaves, mint leaves, curry leaves and mix well with mashed potatoes. Add turmeric powder, coconut powder, groundnut powder and salt. Finally add Bambino Vermicelli and mix well. Shape them into round vadas and deep fry till golden brown. Serve hot with coconut chutney.

YAM CURRY

250 gm yam / kanda
salt to taste
1 tsp grated jaggery (granulated sugar will be fine)
small lime size tamarind (soak and extract juice)
¼ tsp turmeric powder

1 tbsp black gram
½ tsp mustard seeds
2 red chilies broken into bits
1 twig of curry leaves
1 tbsp oil

Peel, wash and chop yam into medium size pieces and cook adding 1/2 cup water, salt and turmeric powder. Remove when done. Heat oil in a pan and add the seasoning ingredients. When golden brown, add the cooked vegetable, jaggery and the tamarind extract. Mash well and allow it to cook till the water evaporates. Serve with hot rice.

YAM WITH BACHCHALI
(KANDA-BACHCHALI)

Yam cooked in combination with 'bachchali' is a great favorite in Andhra and invariably finds place in the menu on special occasions and public dinners. There are two types of this recipe - with ginger and green chilies and the other with ground mustard ("aava pettina koora"). Both are delicious.

250 gm yam / kanda
2 cups chopped bachchali
¼ tsp turmeric powder
2 tbsp lime juice or extract from tamarind of small lemon size
2 green chilies - slit
1 inch piece of ginger- finely chopped
¼ tsp turmeric powder
salt to taste
Seasoning

1 tsp black gram
½ tsp mustard seeds
2 red chilies broken into bits
2 twigs of curry leaves
1 tbsp oil

Peel the skin of yam, wash it and cut into small pieces. Wash 'bachchali' and chop it. Pressure cook them together with the rest of the ingredients barring lemon juice / tamarind extract. Heat oil in a pan add black gram and mustard seeds. When mustard seeds stop crackling, add chili pieces, curry leaves and the cooked stuff. Mix well and mash the yam pieces with the ladle. Remove from flame and add lime juice. (If using tamarind add it along with the cooked vegetable.) Goes well with rice and clarified butter.

With ground mustard
(Aava pettina koora
Barring green chilies and ginger, ingredients are same and method is similar. Grind to paste 1 table spoon mustard, a pinch of turmeric and 3 red chilies into fine paste, using a few drops of water, and add a few drops of cooking oil to it. Allow it to marinate for 5 minutes to the vegetable after removing it from the stove and mix well.

YELLOW LENTIL POWDER
(KANDI PODI)

Telugus have an array of powders that can be mixed with rice and 'Kandi Podi', alias 'gun powder' as it is popularly known, tops the list. These powders come in handy when there is no curry or other accompaniments that go with rice or when one is too lazy to get into the rigmarole of cooking. These easily last for a month or even more if preserved in tightly sealed bottles. But mind you, these powders being dry, require liberal use (a minimum of two spoons) of clarified butter or oil when mixed with rice.
Ingredients

250 grams of yellow lentil
1 tsp cumin seeds
salt to taste
Seasoning

10 to 12 red chilies broken into bits
2 tbsp of split black gram
1 tsp of cumin seed
1 tsp cooking oil

Roast the yellow lentil to medium brown and set aside to cool. Heat oil in a pan and fry the split black gram and add red chilies. Take the pan off the flame and add one tsp of cumin seeds to it. When it cools down make a coarse powder of it and set aside. In the same jar grind the roasted yellow lentil to a fine powder adding one tsp cumin seeds. Mix both the powders by hand thoroughly adding salt as required. Stored in a clean air tight bottle, it can last up to a month. Mix it with rice and clarified butter or cooking oil, it tastes excellent and since it is a purely gram preparation it provides the body the much needed proteins.

Similarly other powders can be made with split green gram, split black gram and Bengal gram by following the above procedure.

Mixed gram powders can be made by using a combination of these grams. Take two measures of any one of the grams and one measure of the remaining grams and follow the same procedure. Try them out, they make great eating.

YELLOW LENTIL WITH RAW MANGO
(maamiDikaaya pappu)

Sent 10/15/03

1 medium size raw sour mango
1 cup yellow lentils / green lentils
1 tsp chili powder
¼ tsp turmeric powder
salt to taste

For seasoning

2 tsp of cooking oil
½ tsp fenugreek seeds
½ tsp mustard seeds
2 red chilies broken into bits
a pinch of asafetida
2 twigs of curry leaves

Pressure cook lentils. Wash, peel and cut mango into small pieces. In a wok heat ½ teaspoon of oil and add mango pieces. Cover and cook till soft. Mash the cooked lentils and add to the mango pieces. Add salt, chili powder, turmeric powder and curry leaves. Add water if required. Allow it to boil for a while. Some make it thick and some dilute it slightly. Suit your taste. Season. Serve with hot rice and clarified butter.

Variations

½ teaspoon roasted and powdered fenugreek can be used in place of fenugreek seeds. This powder should be added along with salt. This pappu can be prepared adding any leafy vegetable. Add the chopped greens to the mango pieces and cook. If using mango preserve, mash the preserve and cook it along with the greens. When prepared along with greens, chili powder can be replaced with 1 tablespoon of green chili paste.
Tip
1 tablespoon of mango preserve can be used in place of fresh mango. This can be added to the cooked lentils and the rest of the procedure is same.
Yellow lentils can be slightly roasted and pressure cooked.






 

 

 

 

 

 

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