Imli chutney

Imli ( Meethi) chutney

Ingredients

Tamarind extract - 1/2 cup

Jaggery - 3/4 cup

Red chilli powder- 1 tsp

Turmeric- 1/2 tsp

Jeera powder - 1 tsp

Dania - 1/4 tsp

Dania powder - 1/2 tsp

Amchur powder - 1/2 tsp

Oil - 1 tsp

Jeera - 1/2 tsp

Sugar - 1 tsp

Black salt - 1 tsp

Salt - as required 

Method

1. Soak tamarind in hot water and extract the pulp.
2. Heat oil. Add jeera.
3. Add the extract. Bring it to a boil.
4. Add rest of the ingredients except dania.
5. Boil it till we get a gloss and sauce like consistency.
6. Cool it and add dania.

Allam pachadi ( ginger chutney )

Allam pachadi

Ingredients

Ginger - 1/2 inch piece
Tamarind- small ball
Jaggery - 5 tbsp
Turmeric - 1/4 tsp
Red chillies- 5
Bengal gram dal - 2 tbsp
Urad dal - 1 tbsp
Mustard - 1 tsp
Oil - 2 tbsp
Salt - as required

Method 

1. Heat oil. Add red chillies, bengal gram dal, urad dal and mustard.
2. Add chopped ginger pieces after mustard crackles. 
3. Add turmeric, salt and switch off the stove. Let it cool.
4. Grind the seasoning and add tamarind extract along with soaked tamarind pieces.
5. Add jaggery and then grind to a paste.

Notes

• Serve with rice, dosa or idli.
• Ginger is used only for flavour. Donot increase quantity of ginger.

Gongura Pulusu Kura

Gongura Pulusu Kura

Ingredients

Gongura leaves - big bunch
Turmeric- 1/4 tsp
Red chilli powder- 2 tsp
Green chillies- 3
Bengal gram dal or senagapappu- 2 tbsp
Onions - 1 big ( sliced into medium pieces)
Salt - to taste
Oil- 3 tsp
Mustard - 1 tsp
Urad dal split - 1 tsp
Curry leaves- few

Method

1. Wash the bunch well, pluck the leaves alone and dry it on a cloth for some time. 
2. Take the leaves in a dish and add the rest of the ingredients.
3. Pressure cook it for 2 to 3 whistles on a medium flame. 
4. Heat oil and add mustard, urad dal and broken red chilli piece and curry leaves. Add it to the cooked leaves.
5. Add salt to taste and mix well.

Notes

          Can serve it with plain toor dal and rice

Bottle gourd sweet curry

Bottle Gourd Sweet Curry

Ingredients

Bottle gourd or sorakaya - 2 cups ( chopped)

Oil- 2 tsp 

Red chillies- 2

Urad dal split- 1 tsp

Mustard- 1 tsp

Jeera - 1/2 tsp 

Turmeric- 1/4 tsp 

Curry leaves - few

Salt - to taste 

Sugar - 2 tsp

Method

1. Heat oil in a kadai. Add mustard, urad dal, jeera, broken red chillies and then curry leaves.
2. Add chopped bottle gourd pieces, salt and turmeric. Cover with a lid and cook.
3. Keep stirring and when it becomes soft, add sugar. 
4. Cook for 2 more minutes and switch off the stove.

Instant Idli with semiya

Instant Idli

Ingredients

Curd - 1 cup
Semiya -1/2 cup
Rava -1/2 cup
Green chillies - 1 or 2
Ginger- 1/2 inch piece
Oil - 2 tsp
Mustard -1/2 tsp
Jeera - 1/2 tsp
Channa dal- 1/2 tsp
Urad dal split-1/2 tsp
Cashews-3
Baking soda - a pinch
Curry leaves-few
Coriander leaves
Salt-to taste

Method

1. Soak rava and semiya in curd for 2 hours.
2. Heat oil in a small kadai. Add mustard, jeera, cashews, ginger, bengal gram, urad dal, curry leaves and green chillies and fry till done.
3. Add this to the curd mixture along with salt and baking soda.
4. Use this to make idlis.

Notes

• To reduce consumption of oil, the idli plates can be washed with water (so that it gets wet) for making idlis instead of greasing with oil.
• The mixture after adding the seasonings can be kept aside to rest for another hour or can be used immediately.
• Grated carrot can also be added to the batter.

Peanut Masala

Peanut Masala

Ingredients 

Peanuts - 1 cup
Grated carrot - 1/2 cup
Onions - 1(finely chopped)
Coriander - for garnish
Lemon juice from 1 juice
Salt - to taste

Method

1. Soak peanuts in water for 1/2 hour
2. Pressure cook peanuts for 2 whistles on a medium flame
3. When it has cooled down, add all the ingredients.
4. Mix well and serve.

Notes

• Can directly cook on gas flame also
• Tomatoes, cucumber can also be added

Mukkala Pulusu using powder

Mukkala Pulusu

Ingredients

Diced vegetables -onions,tomatoes,drumstick, ladiesfinger, brinjal, pumpkin, sweet potato, bottle gourd( any combination of a few of these or just any one of these can be used)

Green chillis - 2

Tamarind - small ball

Jaggery - 3 tbsp

Coriander - to garnish

Salt - to taste

Seasonings -mustard, red chillis, curry leaves

Oil -2 tsp

For pulusu powder

Oil - 2 tsp

Bengal gram - 2 tbsp

Dania - 2.5 tbsp

Menthulu - 1/2 tsp

Red chillies - 4

Raw rice - 1 tbsp

Method

1. Heat oil for powder in a separate pan and add all the ingredients mentioned for powder. 
2. Cool and then powder in a mixie.
3. Heat a little oil. Add mustard, red chillies and curry leaves.
4. Add the diced vegetables and green chillies. Fry for a minute and then add tamarind paste and a glass of water. 
5. Add salt and jaggery. Cover and cook till the vegetables are soft.
6. Add the powder from step 2 and boil for some time.
7. Check for consistency and adjust powder accordingly.

Notes

• This powder can also be used for making plantain curry.