Ragi Roti Ingredients: Ragi flour salt water process: boil water and when its boiled add salt to it . Now add the flour and turn off the heat. Now when its cooled , knead the dough and on a sheet apply oil and make the roti by pressing with hand. When u are done fry them on tawa. Serve them with any curry or just plain curd will also be yummy.
Alasandula vadala/black eyed peas fritters: --------------------------------------------------- 1 cup soaked black eye peas 4-5 green chillies or based on your spice level 1 inch of ginger 1 thinly chopped onion, coriander, mint salt as per taste oil for deep frying Soak black eye peas for about 4-5 hrs and grind adding all the items except onion to smooth paste without adding water(like medu vada). Then add onions, coriander and mint and make vadas and deep fry them in oil. As we are health cautious these days, we can bake these vadas at 220c/428F temperature of oven. you can just spray oil on vada batter before baking. There will not be much difference in taste though. tip: if you add more water than required just mix 2 tb spoon rice flour to get the consistency. Enjoy warm vadas
mukkala pulusu 3 cups assorted vegetables (firm ones used for sambar – onions, drumsticks, taro root, yellow and white pumpkin, ladies fingers, sweet potato, bottle gourd, carrot, dondakaya, etc) 2 firm ripe tomatoes (chopped in 4) A big pinch of turmeric 1 tbsp chilli powder 1 tsp each of mustard seeds and cumin seeds A fistful of tamarind, soaked in water and juice extracted Salt to taste 2 tbsp oil 2-3 green chillies 1 tbsp rice flour A few curry leaves pinch hing Peel, wash and chop the vegetables (as for sambar) Heat oil in a pan, splutter the mustard & jeera. add hing, curry leaves, green chillies and stir for a few seconds. Add the chopped washed vegetables and stir fry till well coated in the oil. Fry for a few minutes till the onions become pink, add the turmeric and stir fry another minute or so. Add the tomatoes and 1½ glasses of water, salt to taste and simmer till the vegetables are cooked. Ensure they aren’t overcooked or underdone. Now add the tamarind juice and simmer till well blended. Check for seasoning and alter if required. Add about a cup or so of water and bring to the boil. Dissolve the rice flour in a few tsps of water and add it to the pulusu stirring continuously to make sure it doesn’t lump, continue to cook for a minute or so stirring frequently. Turn off the flame and let it stand for at least 15 minutes before serving with steamed rice and papad.
[FONT=&] VENKAYA CHIKKUDIKAYA KORA[/FONT] [FONT=&] Ingredients: Brinjals (small eggplants-green or purple) – 10, chopped Indian broad beans – 2 cups, chopped Green chilies – 6, mashed roughly Ginger – 1” piece, mashed roughly Red chilies – 2 Curry leaves - 4 Cumin seeds – ½ tsp Mustard seeds – ½ tsp Salt – to taste chana dal - 1 tsp urad dal 1 tsp turmeric - 1/2 tsp Method:[/FONT] [FONT=&]Heat 1tbsp of oil in a pan on medium-low flame, add cumin and mustard seeds, chana & urad dals ,red chilies and curry leaves. Fry till the seeds splutter.[/FONT] [FONT=&]Add green chilies and ginger, fry for 1 minute.[/FONT] [FONT=&]Add chopped brinjal and broad beans & turmeric, mix well, cook covered until the veggies are tender for about 10-12 minutes.[/FONT] [FONT=&]Season with salt, cook for another 2 minutes. Serve with rice.[/FONT]
ALLAM PACHCHADI: Ingredients: 1. Ginger - 1cup (cleaned, dried and cut into pieces, no need to peel the skin as skin has medicinal values) 2. Dry Red chillies - 4-5 (according to your spice level) 3. Tamarind - small lemon size 4. Musturd seeds - 1/2 small tsp 5. Fenugreek seeds - 1/4 small tsp 6. Salt 7. Jaggery / sugar - 1 tbsp 8. Oil for seasoning 9. Seasoning Items (chana dal, urad dal, mustard seeds, jeera and curry leaves) Preparation: 1. Dry roast red chillies, mustard seeds and fenugreek seeds and grind in the mixie. 2. Add Ginger pieces, tamarind, salt, jaggery/sugar to the above and grind into a fine paste. 3. Take a pan add oil for seasoning, when oil is hot add seasoning items and mix into the chutney. This chutney is good with idly and dosa. * No need to add Asofoetida / hing or garlic to this chutney as these items takes away natural aroma of ginger.
This chutney will stay for 1 year, but only thing is don't add any water. Also you can keep it in a air tight container without seasoning it, you can season it in small quantities whenever you feel like eating.
Thanks kcb for the recipe..i also do the same way and keep it in the fridge..Didnt try using beyod 6 months though...Kids love it
Val beans/ Pithiki pappu pulusu ---------------------------------------- 1 cup soaked Val beans 2 tb spoons Dhaniya 1 tb jeera 2-3 tb spoon dry coconut powder 2 tb spoon soaked poppy seeds 1/4 cup of peanuts 4-5 Red chillies or based on spice level goose berry size tamarind pulp. Method: ---------- - Soak Val beans for about 3-4 hrs - Dry roast all ingredients except poppy seeds and tamarind. Make into a smooth paste by adding sufficient water. - Add a 1 tea spoon of oil in pressure pan, then add little mustard seeds, jeera and add the the val beans and fry for a minute, then add the above masala paste, add 1/2 water and close the cooker lid and cook for 2 whistles or 20 mins on medium flame. - Yummy curry ready to have with rice/roti/dosa This is Rayalaseema sankranti special dish. We get Anapakayalu which looks like Chikkudu kayalu, we removed the seeds inside the skin and soaks them over night, morning remove the skin and make this curry, but here we dont get fresh anapakayalu so, we buy Val beans(dry) in grocery store and njoi this curry. for your reference how Anapakayalu looks: Img courtesy google...
