Crispy bhindi

Who doesn’t love okra and that too crispy ones, they are a big WOW!

Thank you Kamal Kiran for the initial idea.

Preparation time: 15-20 mins

Serves : 2






Ingredients:

Okra (bhindi/bendakaaya) ¼ kilos
Onion 1
Ginger paste 1 tsp
Refined cooking oil 2 tbsp
Gram flour (besan/senagapindi) 4 tsp
Rice flour (biyyam pindi) 1tsp
Red chilli powder 1tsp
Salt to taste

Method:

Wash and cut the okras into finger length pieces. Finely chop the onion.

In a pan/kadai (Bandli/mookudu) heat oil and add the ginger paste and chopped onions. Fry until the onions turn golden brown.

Add the okra and sauté until cooked and crisp. This will take around 5-8 mins on medium flame.

In a bowl, mix the gram flour and rice flour. Add this powder to the okra and stir.

Add red chilli powder and salt to taste and stir for 2 mins.

Serve hot with Indian bread/ Arabic or just plain hot rice. Crispy bhendi is a great winter option, especially for those who love the okra.

Chintakaya pappu/Tamarind dal

Tamarind dal or leta chintakaya pappu is an Andhra delicacy regularly made during the season of fresh tamarinds or leta chintakayalu as known in Telugu.

Thank you Mrs. Vasantha garu (Neeharika’s mom in law) for this delicacy.

Preparation time: 25-30 mins

Serves: 4

Ingredients:

Fresh and raw tamarind fruit (Leta chintakayalu/ Hunsekaya) 10-15
Pigeon peas (Kandipappu/Toor dal) 1 cup
Green chillies 4
Curry leaves 4-5
Refined cooking oil 1 tbsp
Red chillies 2
Black gram (Uddipappu/ Urad dal) 2 tsp
Mustard seeds (Aavalu/Rai)
Red chilli powder 2 tsp
Pinch of turmeric (Pasupu/Haldi)
Pinch of Asafoetida (Inguva/Hing)
Salt to taste

Method:

Wash and pressure-cook the pigeon peas, green chillies and curry leaves to 2 whistles and set aside to cool. If boiling in the open, boil for around 15 minutes until slightly soft and coarse.

Grind to a coarse paste the raw tamarind fruits, salt and a pinch of turmeric.

Add this blended tamarind paste to the coarsely done pigeon peas mixture. Add red chilli powder (And adjust the salt if required) and leave to boil for around 5 mins until the dal is soft and cooked.

Heat oil for seasoning. Add mustard seeds and as they pop, add red chillies, black gram and a pinch of asafoetida.

Season the dal with the above tempering.

Serve with rice or any Indian bread. Tangy and spicy, chintakaya pappu is indeed a tongue tickler.

Pea’s rice

Pea’s rice is a nutritious flavored rice, one that is spicy. A recipe rich in proteins.

Preparation time: 30-35 mins

Serves: 2



Ingredients:

Raw rice (Chawal/Biyyam) 1 cup (200gms)
Black Chick peas (Kaala channa/Senagalu) ¼th cup (50 gms)
Green peas (batani) ¼th cup
Pomegranate seeds ¼th cup
Onion 1
Green chillies 2
Red chilli 1
Chopped coriander 2 tsp
Refined cooking oil 1 tbsp
Cumin seeds (Jeera/Jeelakarra) 1tsp
Black gram (Uraddal/Uddipappu) 1 tsp
Sambar powder/ Vangibath powder 1 tbsp
Pinch of asafoetida (hing/inguva)
Pinch of turmeric (Haldi/pasupu)
Salt to taste

Fresh and grated coconut to garnish (Optional)

Method:

Wash and soak the black chickpeas overnight. (Black chickpea sprouts are available at most stores. This is also a quick option).

Pressure-cook the black chickpeas to 5 whistles. Pressure-cook rice and green peas to 3 whistles (if using frozen green peas, pressure cooking is not required).

Finely chop onion and coriander, slit the green chillies.

Heat oil in a pan/kadai (Bandli/mookudu). Add cumin seeds, green chillies, red chilli, black gram, a pinch of asafoetida, chopped coriander and a pinch of turmeric.

To the seasoning add chopped onion and fry until transparent.

Add the green peas, black chickpeas and pomegranate seeds. Sauté and cook until the peas turn soft.

Add sambar powder/vangibath powder as available, salt to taste and mix well until all the peas are evenly spiced.

Remove from heat, add the pressure-cooked rice and mix well. Garnish with coconut before serving.

Serve mixed pea rice with the banana stem raitha or any yoghurt-based dish, considering it is a little spicy.

Banana stem Raita/ Arati dindu raita

Dindu is the tender stem or the core of the banana trunk. Highly fibrous, banana stem or arati dindu is good for the kidney, while the yoghurt helps in cooling the system. Call it dindu/doota/ davva in telugu or thandu in tamizh, raitha with this veggie is simple and superb.

Preparation time: 30 -35 mins.

Serves : 4

Ingredients:

Medium sized banana stem (Arati dindu) 1
Yoghurt (Curd/Dahi/Perugu) 1/4th litre
Ghee 2tsp
Green chillies 2
Curry leaves 4-5
Mustard seeds (Rai/aavalu) 1tsp
Cumin seeds (jeera/ jeelakarra) 1tsp
Black gram (Urad dal/ Uddipappu) 1tsp
Red chilli 1
Salt to taste
Pinch of asafoetida (Hing/ inguva)
Coriander and fresh and grated coconut (Kobbari) for garnish

Method:

Chop the banana stem or arati dindu finely, removing the excess fibre. (Tip: cut the stem into circles and chop the circles finely.)

Beat the curds. Add the chopped banana stem and a pinch of salt and marinate for around half an hour.

Blend to a coarse and dry powder: coriander and fresh and grated coconut.

Heat ghee in a pan and add mustard seeds. As they pop add cumin seeds, slit green chillies, black gram curry leaves, a finely chopped red chilli and a pinch of asafoetida. (Option: Add chopped onion and fry until transparent).

After half an hour of marinating, add the above seasoning, the coriander and grated coconut powder and stir well.

Serve with any flavored rice, plain rice or any Indian bread. Arati dindu raitha is a nutritious summer option.

Tomato Onion Gojju

Tomato and onion gojju is a sweet tomato curry that is easiest lunch box recipe.

Preparation time: 10-15 mins

Serves: 2

Ingredients:

Tomatoes 2
Onion (ullipaya) 1
Green chillies 2
Curry leaves 4-5
Chopped coriander 4 tsp
Tamarind (Imli/Chintapandu) ¼th blob
Powdered Jaggery (Gud/Bellam) 4 tsp
Cumin seeds (Jeera/Jeelakarra) 1 tsp
Mustard seeds (Rai/ Aavalu) 1 tsp
Black gram (Urad dal/ Uddipappu) 1 tsp
Sambar powder 1 tsp
Refined cooking oil 1 tbsp
Pinch of asafoetida (hing/inguva)
Pinch of turmeric (Haldi/ pasupu)
Salt to taste

Method:

Soak 1/4th blob of a tamarind in a little water. Finely chop the onion and cut the tomatoes. Slit the green chillies.

Heat oil in a pan/kadai (bandli/mookudu). Add mustard seeds and as they pop, add cumin seeds, curry leaves, black gram and a pinch each of asafoetida and turmeric.

Add the onions and fry until golden brown. Add the tomatoes and cook for around 5 mins until the tomatoes turn soft.

Add the powdered jaggery, sambar powder and green chillies. Add salt to taste and cook until the jaggery dissolves and the gojju thickens.

Add the soaked tamarind pulp or 1/2 tsp tamarind paste as available, coriander and boil for 5 mins.

Serve with rice/Indian bread. An easy, sweet, tangy and spicy, tomato gojju is a perfect lunch box supplement for rice, Indian bread or even just as a sandwich spread. Light on the tummy and keeps one going for the rest of the day.

Carrot kootu

Carrot kootu is a thick lentil and carrot based sambar recipe, one that is high on nutrient content.

Preparation time: 20-30 mins

Serves: 2

Ingredients:

Carrots 2
Pigeon peas (Kandipappu/toordal) 1 cup (100 gms)
Peanuts (Pallilu/Moongfali) ¼ cup (25 gms)
Kootu powder 1 tbsp
Ghee 1 tsp
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Curry leaves 4-5
Pinch of turmeric
Pinch of Asafoetida
Salt to taste
Fresh coconut to garnish

Method:

Wash, peel and cut the carrots into finger long pieces.

Add to the carrots, the pigeon peas, peanuts and a pinch of turmeric. Pressure-cook up to 3 whistles/ boil for 30 mins until the pigeon peas and peanuts are cooked.

In a kadai/ cooking pot/vessel, heat a tsp of ghee. Add mustard seeds and as they pop add cumin seeds, curry leaves and a pinch of asafoetida. Add the cooked carrot mix, water and salt to taste. Stir well.

Add kootu powder and boil for around 5 mins.

Garnish with fresh and grated coconut before serving. Carrot kootu is a rice supplement, Serve with hot rice and ghee.

Mango Rasam/ Mamidikaya pachi pulusu

A popular Andhra recipe, mango rasam is a simple one. Another interesting use of raw mangoes by Telugus, after the regular pickles, dals and rice.

Thank you Mrs. Vasantha garu (Neeharika’s mom in law) for the superb recipe.

Preparation time: 20-25 mins

Serves: 2

Ingredients:

Raw mango (Mamidikaya) 1
Jaggery (Gud/Bellam) 2 tsp
Curry leaves 4-5
Red chilli powder 1 tsp
Ghee 1 tsp
Black gram (Urad dal/uddipappu) 1 tsp
Mustard seeds (Rai/Aavalu) 1 tsp
Cumin seeds (Jeera/Jeelakarra) 1 tsp
Red chillies 2
Pinch of turmeric (Haldi/Pasupu)
Pinch of Asafoetida (Hing/Inguva)
Salt to taste

Method:

Wash and pressure-cook the raw mango up to 3 whistles without peeling it. If not using a pressure cooker boil for around 20 mins in a vessel. Set aside to cool.

Peel out the skin and squeeze the pulp into a vessel/bowl.

To the collected pulp, add around 2 and half cups of water (around 300 ml for one mango). Stir hard/ beat the mixture.

Add salt to taste, jaggery, red chillipowder, curry leaves and turmeric. Mix again and set aside.

Heat ghee in a pan, add mustard seeds and as they pop, add blackgram, red chillies, cumin seeds and asafoetida.

Season the rasam with this seasoning. Serve Tangy Mango rasam with hot rice or as mango soup.

Kakarakaya Gojju/ Karela Sweet curry

Kakarakaya gojju is a mixture of taste-bitter, sweet and tangy. A regular in most Kannada and Rayalaseema households.

Preparation time: 20-25 mins

Serves: 4

Ingredients:

Bittergourd (Karela/Kakarakaya/Hagalkayi) 2

Curry leaves 4-5

Red chillies 4
Refined cooking oil 1 tbsp
Coriander seeds (Dhania/Dhaniyalu) 1 tsp
Sesame seeds (Til/Nuvvulu) 1 tsp
Cumin seeds (Jeera/Jeelakarra) 2 tsp
Mustard seeds (Rai/Aavalu) 1 tsp
Black gram (Urad dal/uddipappu) 1 tsp
Dry coconut/copra (Endu kobbari) 1 tsp
Tamarind (Imli/Chintapandu) 1 blob
Jaggery (Gud/Bellam) equal to tamarind
Pinch Turmeric (Haldi/Pasupu)
Pinch Asafoetida (Hing/Inguva)
Salt to taste



Method:

Wash and cut the bitter gourd into finger length pieces.

Dry roast a tsp each of coriander seeds, cumin seeds and sesame seeds. Add 4 red chillies, dry coconut and sauté once to roast. Set aside to cool.

Grind the roasted seeds, red chillies, tamarind, dry coconut and a pinch of salt. Add water and grind to fine paste.

Heat oil in a pan/kadai (Bandli/mookudu), add mustard seeds and as they pop, add cumin seeds, red chillies, black gram and curry leaves. Add a pinch each of turmeric and asafoetida.

Add the bitter gourd pieces to the seasoning and mix well. Sprinkle water, cover and cook for around 5 mins until the bitter gourd turns soft.

To this cooked bitter gourd, add the tamarind paste, around half a cup of water and jaggery in proportion to the tamarind used to make the paste. Adjust the salt and stir well. Cover and cook until the gojju thickens ala gravy.

Kakarakaya gojju is a rice and Indian bread supplement with twists that the tongue is sure to enjoy.

Andhra Mukkala Pulusu/Andhra sambar

Andhra mukkala pulusu is a popular inclusion in most festival menus, especially when the gathering is large and menu expansive. A Caterer’s delight.

Preparation time: 30-45 mins

Serves: 8

Ingredients:

Drumsticks (Munnakaada) 2
Bottle gourd (Sorakaya) 1
Sweet potatoes (Chilakadadumpa) 2
Yellow pumpkin (Manchi gummadikaya) ½

Green chillies (Pachi mirapakayalu) 2
Curry leaves (Karvepak) 6-10
Jaggery (Bellam) 2 tbsp
Tamarind (Chintapandu) 2 blobs
Red chilli powder (Karam) ½ tsp
Gram flour (Senagapindi/besan) 2 tbsp
Ghee (Neyyi) 1 tbsp
Mustard seeds (Aavalu) 2 tsp
Black gram (Uddi pappu) 2 tsp
Pinch Turmeric (pasupu)
Pinch Asafoetida (Inguva)
Salt to taste
Coriander (kotimeera) to garnish

Method:

Soak the tamarind in a cup of water for around 15-20 mins. If using tamarind paste, this is not necessary.

Cut the drumsticks to finger long pieces and the other veggies to cubes. Slit the chillies and chop the coriander.

In a large pot/vessel, add all the veggies and fill water ensuring all the veggies are submerged/fully covered. Add salt, jaggery, turmeric, green chillies, curry leaves and red chilli powder and leave to boil.

When the veggies feel half-boiled, add the tamarind pulp/tamarind paste/soaked tamarind water and continue to boil.

Add to the gram flour a tsp of water and beat well without any lumps.

When the veggies are fully cooked and soft, add the gram flour mix and stir. Boil for around 5 mins.

Heat ghee in a pan, add mustard seeds and as they pop, add black gram and a pinch of asafoetida. Season the sambar and garnish with chopped coriander.

Andhra mukkala pulusu is conventionally served with hot rice and ghee, relished with fried chillies and papads.

Tomato and kattu chaaru

Tomato and kattu chaaru is a simple rasam recipe, good for digestion and light on the tummy. This is a good recipe for those who do not relish curry leaves and coriander in their rasams but love tomatoes.

Preparation time: 10-15 mins

Serves: 2

Ingredients:

Tomato 1
Pigeon peas stock (Toordal stock/ Kandipappu kattu/Togribele kattu) 2 cups
Coriander seeds (Dhaniya/Dhaniyalu) 1 tsp
Cumin seeds (Jeera/Jeelakarra/Jeerige) 1 tsp

Mustard seeds (Rai/Aavalu/Sasve) 1 tsp

Red Chilly 1
Fresh and grated coconut (kobbari/Hasi kobbri) 1 tsp
Jaggery (Gud/Bellam/Bella) 1 tsp
Ghee 1 tsp
Pinch of asafoetida (Hing/Inguva/Ingu)

Salt to taste

Method:

Kattu is the stock from boiling pigeon peas. So drain out all the water after cooking the pigeon peas. If pressure-cooking the pigeon peas, add a little more water ensuring enough stock is available. Drain the stock and set aside.

Dry roast the coriander seeds, red chilly, and cumin seeds. Leave to cool.

Grind to fine paste: the tomato, roasted coriander seeds and cumin seeds, fresh and grated coconut, jaggery and a pinch of salt.

Add the blended tomato paste to the pigeon pea stock. Adjust the salt and boil on medium to low heat for around 5-10 mins.

Heat ghee in a pan, add the mustard seeds and as they pop add a pinch of asafoetida. Season the rasam with this tempering.

Tomato and kattu chaaru is ready to serve with ghee topped hot rice. It is also a great soup option, a slightly sweet one.