Kiwi fruit Chat

As we bid goodbye to 2011, here is a Chatpati welcome to 2012. Kiwifruit chat is a chat recipe, ideal for an evening with friends, fun and fizz.

Ingredients:

Kiwifruit 1
Onion 1
Sev 1 cup
Chopped coriander 1 cup

For the Puri

All purpose flour (Maida) 1 cup
Cumin seeds (Jeera/jeelakarra) 2 tsp
Refined cooking oil 1 cup
Salt to taste

For the Chutney

Coriander (Kothimeera) 1 bunch
Mint leaves (Pudina) ½ bunch
Green chillies 2
Ginger 1 tsp
Sugar 1 tsp
Red chilli powder 1 tsp
Mango powder (Amchur) 1 tsp
Dates 2
Tamarind paste 1 tsp
Chat masala 4 tsp
Salt to taste

Method:

Puris:

Mix to dough the flour, salt and cumin seeds. Bail small portions of the dough into small circles or puris and deep fry in pre-heated oil until crisp. Remove onto a tissue to drain off excess oil. Note that these puris need not be puffed but require being crisp.

Chutney:

Dry roast the mint leaves. Blend to a fine paste the coriander, roasted mint leaves, green chillies, ginger, sugar, dates, Mango powder, chat masala, red chilli powder, tamarind paste/tamarind and a pinch of salt. The chutney makes a great sandwich spread too.

Kiwifruit chat:

Peel and cut the kiwifruit into slices. Finely chop the onion and coriander.

Place the puri on the serving plate. Top up with a kiwi fruit slice, chutney, sprinkle salt (if required), and garnish with chopped onions, coriander and sev.

Serve tangy and spicy, kiwifruit chat and see them getting over and being asked for. A real chatpati way to enjoy the last day of the year. Hope the New Year has loads of beautiful moments waiting to become memorable for all of us.

Chilli Coconut Bath

The large green chillies, specially the Turkish variety found here in Dubai are really spicy and yummy. Of course, the Indian one too has its distinct flavor.

Preparation time: 20-25 mins

Serves: 2



Ingredients:

Raw rice (any variety) 1 cup
Large green chillies (Mirchibajji chillies/Bajji mirapakayalu) 2
Cooked/frozen green peas (batani) 1 cup
Grated fresh coconut (pachi kobbari) 3/4th cup
Roasted gram (Bhooni chana dal/putnala pappu) 1/4th cup
Tamarind 1 blob
Red chillies 2
Refined cooking oil 1 tbsp
Cumin seeds (jeera/jeelakarra) 1 tsp
Black gram (Uraddal/uddipappu) 1 tsp
Pinch of turmeric (haldi/pasupu)
Salt to taste
Chopped coriander to garnish

Method:

Chop the chillies into circles.

Soak the tamarind in a quarter cup of water for around 15 mins. Alternatively, tamarind paste can be used.

Pressure-cook/cook the rice.

Blend to a fine paste, the fresh coconut, roasted gram, soaked tamarind, red chillies and a pinch of salt.

In a pan/kadai (bandli/mookudu), heat oil and add cumin seeds, black gram and a pinch of turmeric. To this, add the chopped chillies and green peas and sauté for a few mins until the chillies and green peas turn soft and feel cooked.

Add the above coconut paste, salt to taste and cook for around 2 mins.

Remove and add to hot cooked rice and mix well.

Garnish with coriander (optional) and serve.

Chilli coconut bath is spicy. Being a flavored rice recipe, it tastes great with any of the dals or gravy curries. We however dipped it in carrot kootu and relished the completely new taste.

Orange peel gojju/kamalam pottu gojju

Oranges are an all time favorite, how about cooking the peels? Orange peels are known to be rich in Vitamin C and calcium and orange gojju is in fact an age-old recipe from Karnataka, one that Rathna mummy (our maternal grand mom) made for us on our Bengaluru visits.

Preparation time: 20-25 mins

Serves: 2

Ingredients:

Peels of 4 oranges (kalam pandu pottu)
Sesame seeds (til/yellu/nuvvulu) 2 tsp
Coriander seeds (dhania seeds/dhaniya beeja/dhaniyalu) 2 tsp
Cumin seeds (jeera/jeerige/jeelakarra) 2 tsp
Dry coconut (vonkobbri/endukobbari) 2-3 pieces/small cubes
Red chillies 4
Mustard seeds (rai/sasve/aavalu) 2 tsp
Black gram (Uraddal/uddinbele/uddipappu) 1 tsp
Groundnuts 1 tsp
Curry leaves 4-5
Tamarind (imli/chintapandu) 1 blob
Jaggery (gud/bella/bellam) equal to the tamarind
Refined cooking oil 2 tsp
Pinch of turmeric (haldi/pasupu)
Pinch of asafoetida (hing/ingu/inguva)
Salt to taste

Method:

Soak tamarind in a quarter cup of water for around 10-15 mins .

Wash the orange peels. Scrape out the white fibers that stick to the inner white peel. The white portion of the inner peel can be left, as it is rich in fiber content. Finely chop the orange peels.

Apply a drop or two of oil onto a pan. Dry roast the sesame seeds, coriander seeds, a tsp each of mustard seeds and cumin seeds, 2 red chilies and dry coconut pieces. Set aside to cool.

Add the above roasted spices, pinch of salt, soaked tamarind (or tamarind paste as available), and jaggery in proportion to the tamarind used and grind to a fine paste. Add a little water if required.

Heat oil in a pan/kadai (bandli/mookudu) and add a tsp of mustard seeds, cumin seeds, black gram, peanuts, 2 red chillies, curry leaves and a pinch each of asafoetida and turmeric.

Add the chopped orange peels, salt to taste and sauté until cooked. This takes around 2 mins. (Remember that the paste already has a pinch of salt and add salt accordingly).

Add the spice-tamarind-jaggery paste and cook for around 2-5 mins until the gojju thickens and the orange peels are evenly spiced and cooked.

Sour, tangy, spicy and sweet, Orange peel gojju is a great rice supplement and an Indian bread supplement too. Surprise your guests at this New Year’s bash with this innovative sweet chutney/curry.

Parwal Tomato curry

Parwal, also called as potol or pointed gourd is a regular North Indian vegetable. Used mostly in the Eastern states of Bihar, Bengal and Orissa, the influence is there on North east Andhra too and parwal is regularly cooked in Vishakapatnam and surrounding areas.

Preparation time: 25-30 mins

Serves: 2

Ingredients:

Pointed gourd (parwal) ½ kilo
Tomatoes 2
Refined cooking oil 2 tbsp
Mustard seeds (rai/aavalu) 1 tsp
Cumin seeds (jeera/jeelakarra) 1 tsp
Black gram (uraddal/uddipappu) 1 tsp
Red chilli flakes 2 tsp
Curry leaves 4-5
Red chilli powder 1 tsp
Coriander powder (dhania powder) 1 tsp
Cumin powder (jeera powder) 1 tsp
Salt to taste

Method:

Wash and cut the parwal into small cubes. Chop the tomatoes.

Heat oil. Add the mustard seeds and as they pop add the cumin seeds, black gram, red chilli flakes, curry leaves.

To the seasoning add the chopped tomatoes and cook until soft. This should take around 3-5 mins on medium heat.

Add the parwal and stir for 2 mins.

Add the red chilli powder, coriander powder, cumin powder and salt to taste. Mix well. Add water enough to boil and cook for around 10 mins until the parwal feel soft and done.

Parwal tomato curry can be served as a semi-gravy or dry curry. Being a North Indian regular, it tastes best with any Indian bread and flavored rice.

Santa in Snow

Its Christmas and the time to celebrate, what better way to than having Santa home with all his yummy gifts?

Preparation time: 15-20mins

Serves: 4

Ingredients:

Sago seeds (Sabu daana/Saggubiyyam) 1 cup (100 gms)
Red Apple 1
Milk (paalu) 500 ml
Sugar ½ cup
Vanilla essence 2 tsp

Method:

Soak the sago seeds for around 1 to 1 and ½ hours.

Boil the milk until it turns to around half its quantity.

As the milk is boiling, cut one-half of the apple (unpeeled) and chop the bottom, making it possible for the apple to stand. For the other half, peel and chop finely. (Note that the apple turns brown too soon, so cut just before it is to be added).

Add sugar and boil the milk for around 2-3 mins. Add the soaked sago seeds, chopped apples as well as the unpeeled half and cook until creamy and semi-thick. It shouldn’t be too liquid or too solid in consistency. Add vanilla essence and stir well.

Into the serving bowl, pour the sago-apple-milk mix. Place the unpeeled apple in the centre, standing upright. This is our Santa in milky snow, and the hidden apples are of course the gifts! (Note that the apple in the centre will not turn brown because it is already cooked). Cool and serve or serve as is.

Santa in Snow is a Christmas dessert, one that will add sweetness and visual splendor to the Christmas menu. So Welcome the Sweet Santa with his ‘fruitful’ gifts and enjoy a merry Christmas. A Merry Christmas to all of you.

Dosakaya mukkala pachadi

Dosakayalu or the yellow cucumbers are another of the veggies regularly used in telugu homes. Mukkala pachadi is a traditional way of savoring this veggie.

Serves: 2

Preparation time: 15-20 mins

Ingredients:

Yellow cucumbers (Dosakaya) 1 (1/2 kilo)
Green chillies 5
Red chillies 5
Curry leaves 4-5
Coriander 2 strands
Tamarind (Chintapandu) 1 blob (25 gms)
Mustard seeds (Aavalu) 2 tsp
Cumin seeds (Jeera/Jeera) 2 tsp
Black gram (Uraddal/Uddipappu) 2 tsp
Bengal gram (Senaga bedalu) 1 tsp
Refined cooking oil 2 tbsp
Pinch of turmeric (Haldi/Pasupu)
Pinch of asafoetida (Hing/Inguva)

Salt to taste

Method:

Wash and peel the dosakaya. Chop finely and set aside.

Soak 25 gms tamarind in a quarter cup of water for around 10 mins.

In pan/kadai (Bandli/mookudu), heat a tbsp of oil and add mustard seeds, cumin seeds, black gram, green chillies and red chillies and turmeric. Add the soaked tamarind, salt and this seasoning to the blender and grind to a fine paste. Set aside to cool.

Add the ground paste to the dosakaya pieces and mix well.

In the same pan prepare the seasoning: heat oil and add mustard seeds, Bengal gram, black gram, cumin seeds, chopped coriander and asafoetida.

Season the dosakaya pieces with this tempering.

Dosakaya mukkala pachadi or yellow cucumbers' pickle is done. It makes a great combo with hot rice and is had regularly with dosas.

Dondakaya vepudu/Tindora fry

Dondakaya vepudu needs no introduction especially if the reader is Telugu. A popular, regular and favorite of most Telugus, here is a quick recipe:

Preparation time: 15-20 mins

Serves: 2

Ingredients:
Indian gourd (tindora/dondakaya) 1/4th kilo
Refined cooking oil 1 cup
Cumin seeds ½ tsp
Curry leaves 4-5
A handful of cashews (kaju)
A handful of fresh coconut pieces (kobbari mukkalu)
Red chilli powder to taste
Salt to taste

Method:

Wash, wipe and cut the tindora vertically. Cut the coconut into small pieces.

Heat the oil and deep-fry the tindora in this pre-heated oil. Remove onto a tissue to drain off excess oil.

Spice the tindoras with salt and red chilli powder as to taste. Mix well.

Heat 2 tsp of oil in a pan and add cumin seeds and chilli flakes (optional). Add curry leaves, cashews and the coconut cubes and sauté for 2 mins.

Garnish the tindoras with the above seasoning.

Crispy and spicy, Dondakaaya vepudu or tindora fry is a great combo with ghee topped rice. Mix a cup of sambar rice and have the dondakaya fry with it, you really will not think of chips again.

Menthi Majjiga/Fenugreek yoghurt

With Christmas and New Year round the corner, it is party and holiday time. Time to celebrate with delicious treats and yummy feasts. It is also the time when most of us suffer with an upset stomach and fall sick. Menthi majjiga is the medicine. While fenugreek is a popular digestive, curds act as a coolant to the otherwise burning poor stomach.

Thank you Vasantha Aunty (Neeharika’s mom in law) for the superb solution.


To see how menthi majjiga is made, please click here.

Preparation time: 10 mins

Serves: 2

Ingredients:

Yoghurt (Curds/Majjiga/Majjige) 1 cup
Onion 1
Green chilly 1
Chopped coriander 1 tbsp
Curry leaves 4-5
Refined cooking oil 1 tsp
Red chilly 1
Mustard seeds (Rai/Aavalu) ½ tsp
Fenugreek seeds (Methi seeds/Menthulu) ½ tsp
Carom seeds (Ajwain/Vaamu) ½ tsp
Pinch of turmeric (Haldi/Pasupu)
Pinch of Asafoetida (Hing/Inguva)
Salt to taste

Method:

Beat thick curds to buttermilk consistency. It should feel creamy and milky. Add salt and turmeric and set aside for around 5-8 mins.

Finely chop the onion, coriander, curry leaves and green chilly.

Heat oil in a pan. Add the onions and fry until golden brown.

Heat oil in the pan, add mustard seeds and as they pop, add the red chilly, fenugreek seeds, carom seeds and a pinch of asafoetida.

Add to the beaten curds, the fried onion, and chopped coriander, curry leaves, green chillies (not if serving to children) and the seasoning and beat well.

Menthi majjiga can be served refrigerated or as is. Serve with light khichdi or any flavored rice as a raitha or with plain rice mixed with any south Indian dal or just sip it through. Enjoy the parties and menthi majjiga too.

Vankaya Tomato Gojju/ Brinjal Tomato Gojju

Vankaya tomato gojju or Brinjal tomato gojju is another of the popular Karnataka recipes.


Preparation time: 20-25 mins

Serves: 2

Ingredients:

Brinjals (Baingan/vankaya) (long/small/round/large-any variety) 1/4th kilo
Tomatoes 2
Onion 1
Green chillies 2
Curry leaves 4-5
Jaggery 2 tbsp
Tamarind (Imli/Chintapandu) 1 blob
Refined cooking oil 1 tbsp
Mustard seeds (Rai/Aavalu) 1 tsp
Cumin (Jeera/Jeelakarra) 1 tsp
Black gram (Uraddal/Uddipappu) 1 tsp
Rasam powder 1 tbsp
Pinch of asafoetida (Hing/Inguva)
Salt to taste

Method:

Wash and cut the brinjals into small pieces. Chop the tomatoes and onions. Slit the green chillies.

Soak the tamarind and jaggery in equal proportions in 1/4th cup of water for around 15 mins. (Use tamarind or tamarind paste as available, but both require being soaked)

In a cooking pot/vessel, add the brinjals and around half a cup of water and boil for around 10 mins until soft. Mash the brinjal to seem a pulpy mix.

Heat oil in a pan/kadai (Bandli/mookudu) and add mustard seeds. As they splutter, add the cumin seeds, green chillies, black gram and a pinch of asafoetida. Add the chopped onion and sauté until transparent.

Add the tomatoes and cook until soft. This will take around 5 mins.

Add the mashed brinjal, rasam powder and stir well. Cook for a few mins.

Add the tamarind and jaggery juice, salt to taste, curry leaves and stir cook. Cook until the gojju thickens, for around 5-8 mins.

Brinjal tomato gojju apart from being a visual delight is a great rice and Indian bread compliment. An ideal one for the lunch box as it is both filling and light on the tummy.

Carrot pappu/Carrot Dal

Carrots are the well known ‘healthy’ veggies and dal just make the recipe nutritious. A quick one.

Preparation time: 25-30 mins

Serves: 2

Ingredients:
Carrot 1
Pigeon peas (Toordal/Kandipappu) 1 cup (100 gms)
Green chillies 2
Ginger 1/4th inch
Curry leaves 4-5
Refined cooking oil 1 tbsp
Mustard seeds (Rai/Aavalu) 1 tsp
Cumin Seeds (Jeera/Jeelakarra) 1 tsp
Black gram (Uraddal/Uddipappu) 1 tsp
Redchilli powder 1 tsp
Cumin powder 1 tsp
Salt to taste
Chopped coriander to garnish

Method:

Pressure-cook the pigeon peas to 3 whistles or boil until soft.

Grate the carrot and chop the coriander and ginger. Slit the green chillies.

Heat oil in a kadai/pan (Bandli/mookudu). Add mustard seeds and as they splutter, add the cumin seeds, black gram, green chillies, ginger, curry leaves and a pinch of turmeric. (Add a few peanuts for those who like a crackle while eating.)

Sauté the seasoning and add the grated carrot. Saute for a min or two and add around half a cup of water. Leave the carrot to boil for around 5 mins.

To this add the cooked pigeon peas, chopped coriander, salt to taste, red chilli powder and cumin powder (only when the dal is a compliment to Indian bread).

Add a little water if required (to ensure it isn’t burnt) and cook for around 5-8 mins.

Carrot pappu or Carrot dal is done. And as mentioned it makes a great Indian bread and rice compliment. The color itself makes the dal enticing and a hot favorite of many.

Thrillingtreats in “News”

A pleasant surprise this Sunday morning… As we surfed through e papers, this is what we found:

Thrillingtreats is indeed in news.

Thank you to the team at namasthetelagana.

Moong and Chana Dal Kosambari

Kosambari is a South Indian salad popular in Karnataka. It is a popular preparation during festivals.

Preparation time: 15 – 20 mins

Serves: 2

Ingredients:

Green gram (Moong Dal/Pesara Pappu) 1/2 cup
Bengal gram (Chana Dal/Senagabedalu) 1/2 cup
Cucumber 1
Grated raw mango 2 tsps
Green Chillies 2
Chopped coriander 1 tsp
Salt to taste
Fresh and grated coconut for garnish

Method:

Wash and soak the Bengal gram and green gram separately for around 15 mins.

Finely chop the cucumber, coriander and green chillies. Grate a little bit of raw mango.

Drain and add to a bowl the soaked bengal gram, green gram, cucumber, coriander, green chillies, grated mango and mix well.

Add salt to taste, mix well and garnish with freshly grated coconut just before serving.

Kosambari is a must inclusion in all South Indian menus, makes a great protein rich salad otherwise.

Bachali pappu/Malabar spinach dal

Malabar spinach referred to as basale soppu in Kannada and Bachali kura/aaku in telugu is one of the popularly used green leafy vegetables in South India. Rich in Vitamin A, C, calcium, iron and protein, it is obviously good for health.

Bachalikura aaku pappu or Malabar spinach dal is another of the popular Andhra recipes.

Preparation time: 25-30 mins

Serves: 2




Ingredients:

Bunch of Malabar spinach (bachalikura/basale soppu) 1
Pigeon peas (toordal/kandipappu) 1 cup
Onion 1
Green chillies 2
Red chillies 2
Tamarind/tamarind paste (chintapandu) ½ blob/1 tsp
Refined cooking oil 1 tbsp
Mustard seeds (rai/aavalu) 1 tsp
Cumin seeds (jeera/jeelakarra) 2 tsp
Black gram (uraddal/uddipappu) 1 tsp
Curry leaves 4-5
Ginger (allam) 1/4th inch
Red chilli powder 1 tsp
Pinch of asafoetida (hing/inguva)
Pinch of turmeric (haldi/pasupu)
Chopped coriander 2 tsp
Salt to taste

Method:

Wash and finely chop the Malabar spinach and onions. Slit the green chillies and chop the coriander and ginger.

Pressure-cook the pigeon peas, Malabar spinach, tamarind/tamarind paste as available, green chillies, a tsp of cumin seeds and a pinch of turmeric together. Cook to 3 whistles. Set aside.

Heat oil in a pan/kadai (Bandli/mookudu). Add mustard seeds and as they pop, add cumin seeds, red chillies, curry leaves, black gram and a pinch of asafoetida. Add chopped onion, ginger, and sauté until brown.

To this seasoning, add the cooked Malabar spinach-pigeon pea mix, salt to taste, a spoon of red chilli powder, chopped coriander and mix. Add a little water if required and boil for a few mins.

Spicy and tangy, bachalikura pappu or Malabar spinach dal is done. Serve with hot ghee topped rice and papads. Being a nutritious leafy dal, it makes a great Indian bread combo too.

Mango Mayonnaise Dip

Dips are always an additional work while serving starters or snacks. Mango mayonnaise dip though, is an instant option and will take the guests by surprise.

Preparation time: 5-10 mins

Ingredients:

Canned/Bottled mango juice 1/4th cup
Mayonnaise 2 tbsp
Pinch of salt
Pinch of pepper

Method:

Blend the bright yellow mango juice, mayonnaise (or even the eggless mayonnaise) and a pinch each of salt and pepper. Blend to a saucy texture.

Pour into a small serving cups/bowls and serve immediately. Mango mayonnaise dip turns sour within an hour, so it is always better to make instant and small quantities and serve soon. Since the ingredients are easily available, it doesn’t take much time/effort too.

Mango mayonnaise dip is a great dip to have with nachos/crisps/papads or even the palak tikkis. Like all other dips, the kids are sure to have more of this than the actual snack it is served with.

Palak Tikki

December and the chill is just getting chiller! What better than hot evening snacks for this season.

Preparation time: 40-45min

Serves: 4





Ingredients:

Bunch of Spinach (Palak/palakura) 1
Potatoes (Aloo) 2
Onion 1
Green chillies 2
Coriander 1 bunch
Cumin powder (jeera powder) 1tsp
Garam masala 1 tsp
Chopped ginger 1tsp
Chat masala 1 tsp
Split chickpeas (Bhooni chana dal/putnala pappu) 1 tbsp
Refined cooking oil 1 cup
Salt to taste

Method:

Wash, boil and mash the potatoes. Finely chop the spinach, onion, green chillies, ginger and coriander.

Powder the split chickpeas. The powder should be slightly coarse. Alternatively, Gram flour can also be used. However, chickpeas add crispiness.

Mix the mashed potatoes, spinach, onion, green chillies and coriander. Add the cumin powder, ginger, garam masala, chat masala, split chick peas powder and salt to taste. Mix to a thick dough.

Grease your palm or use a plastic wrap. Take lumps of the dough and pat into tikkis or flat disc shaped cakes.

Shallow fry on a pan/tawa with a few drops of oil until the cakes turn brown on both sides. Keep turning them carefully though.

Serve hot with any of the chutneys, sauce and hot ginger tea. What better way to celebrate a chilly winter evening.

Aratikaya upma curry/raw banana upma curry

Aratikaya upma curry is another daily curry made in Telugu homes.

Preparation time: 20 – 25 mins

Serves: 2

Ingredients:

Raw bananas (aratikaya) 4

Ginger (allam) 50 g (1/4th inch)

Green chillies 6
Refined cooking oil 1 tbsp
Black gram (urad dal/uddipappu) 1 tsp
Cumin seeds (jeera/jeelakarra) 1 tsp
Mustard seeds (rai/avalu) 1 tsp
Red chillies 4
Curry leaves 4 – 5
Pinch of asafoetida (hing/inguva)
Salt to taste

Method:

Clean and peel bananas. Chop into small pieces and boil. Alternatively pressure cook to 1 whistle. Set aside.

Blend to a fine paste the green chillies and ginger.

In a kadai/pan (Bandli/mookudu), heat oil and add red chillies and mustard seeds.

As the mustard seeds pop add black gram, cumin seeds, curry leaves and a pinch of asafoetida.

To the seasoning add the boiled banana, ginger chilly paste, salt to taste and mix well to evenly spice the curry. Cook for around 5 mins.

Aratikaya upma curry or raw banana upma curry is basically a rice supplement but makes a great combo with rotis and pooris too.

Semiya upma

Semiya or sevvayan as it is known in India is a popular Asian ingredient and semiya upma is an equally popular Indian recipe. A favorite of kids and the grey haired.

Preparation time: 20-25 min

Serves: 2

Ingredients:

Sevvayan/Semiya ½ kilo
Ghee 1tsp
Refined cooking oil 1 tbsp
Mustard seeds (rai/aavalu) 1 tsp
Black gram (Uraddal/uddipappu) 1 tsp
Green/red chillies 2
Chopped coriander 2 tsp
Curry leaves 4-5
Ginger 1/4th inch
Onion 1
Tomato 2
Green peas 1 cup
Salt to taste
Fresh and grated coconut and fresh lemon juice for garnish.

Method:

In a drop or two of ghee dry roast the semiya until golden brown and set aside. Nowadays, roasted semiya is also available in the market.

Heat a tbsp oil, add mustard seeds and as they pop, add black gram, the slit green/red chillies, chopped coriander, curry leaves, ginger, finely chopped onion and sauté until the onion turn light brown.

Add the chopped tomatoes and boiled/frozen green peas and sauté.

For 1 cup of semiya roasted, add 1½ cups of water to the vegetables and leave to cook.

Once the water reaches boiling point and the veggies feel soft and cooked, add the roasted semiya, salt to taste and keep stirring until thick and dry.

Garnish with fresh coconut and sprinkle lemon juice before serving. Serve hot with the hot coconut chilli chutney mentioned below. The combination will just seem great, with a bland semiya upma and hot coconut chutney to trickle the tongue.

Kobbari mirapa pachadi/Coconut chilli chutney

A very spicy chutney, kobbari mirapa chutney is a cook’s favorite - Easy and quick to make.

Preparation time: 10-15 mins

Serves: 2

Ingredients:

Coconuts (Pachi Kobbari kayalu) 2

Red chillies 10

Green chillies 10

Tamaraind (imli/chintapandu) 25 gms

Refined cooking oil 2 tsp

Mustard seeds (rai/aavalu) 1 tsp

Cumin seeds (jeera/jeelakarra) 2 tsp

Black gram (uraddal/uddipappu) 2tsp

Curry leaves 4 - 5

Pinch of turmeric (haldi/pasupu)

Pinch of asafoetida (hing/inguva)

Salt to taste

Method:

Soak the tamarind in a quarter cup of water.

Grate the coconuts.

In a drop of oil, dry roast the red and green chillies for around 2 to 5 mins. Set aside to cool.

Add to the blender/mixie jar the red and green chillies and blend to a fine paste.

Add the fresh and grated coconut, soaked tamarind and grind again. Add water if required.

Finally add turmeric and salt to taste and blend to a fine paste.

Heat oil in a pan and add 2 red chillies, mustard seeds and as they pop, add the cumin seeds, black gram, curry leaves and a pinch of asafoetida.

Season the chutney with the above tempering and serve with any south Indian snacks. The chutney makes a great combo with bland breakfast recipes like upma and idli. However, this extra chilli hot chutney is not advisable for kids.

Kakarakaya kura/Karela curry

Kakarakaya or Karela is a veggie that is very good for health, and this recipe is specifically good for diabetics.

Preparation time: 25-30 mins

Serves: 2





Ingredients:

Bitter gourd (karelas/kakarakaya) 2
Tamarind/tamarind paste 2 tsp
Refined cooking oil 1 tbsp
Black gram (uddipappu/urad dal) 2 tsp
Mustard seeds (Rai/aavalu) 1 tsp
Cumin seeds (Jeera/jeelakarra) 2 tsp
Red chillies 4
Curry leaves 4-5
Red chilli powder 2 tsp
Pinch of turmeric
Pinch of asafoetida
Salt to taste

Method:

Wash and cut the bitter gourd into small pieces. Pressure cook to 3 whistles.

Alternatively, boil for around 20 mins until soft.

Soak the tamarind in quarter of a cup of water for around 10 mins and grind to a paste.

Drain the bitter gourd of all the water. Press hard to completely drain out all the juice. (This juice can be taken as is and is good for health).

Heat oil in a pan. Add the black gram, red chillies, mustard seeds, curry leaves, cumin seeds and a pinch of asafoetida and turmeric.

To the seasoning add the bitter gourds, tamarind paste, salt to taste and red chilli powder. Sauté for 2 mins.

Bitter gourd curry is a great rice and Indian bread supplement.

Gummadikaya teepappu/Sweet Pumpkin dal

Gummadikaya or yellow pumpkin is a regular at home. With cut pieces being available in the market, this is one of those ‘every other day dal’ at home.

Preparation time: 20-30 mins

Serves: 4

Ingredients:

Pumpkin (Gummadikaya) ½ kilo
Pigeon peas (Toordal/kandipappu) 1 cup Refined cooking oil 1 tbsp
Mustard seeds (Rai/aavalu) 1 tsp
Cumin seeds (Jeera/jeelakarra) 1 tsp
Black gram (Urad dal/uddipappu) 1 tsp
Curry leaves 4-5
Green chillies 4
Sugar 2 tsp
Pinch of Red chilli powder
Pinch of Asafoetida
Pinch of turmeric
Salt to taste
Fresh coriander to garnish

Method:
Peel, de-seed and cut the pumpkin into cubes. Slit the green chillies.

Pressure-cook the pigeon peas, pumpkin, green chillies, and sugar with a pinch of turmeric to 3 whistles.

In a pan/kadai (bandl/mookudu), heat oil. Add mustard seeds and as they pop, add cumin, black gram, curry leaves and a pinch of asafoetida.

To the seasoning, add the cooked pumpkin and pigeon pea mix and sauté. Add water if required ensuring the dal isn’t burnt.

Spice the dal with salt to taste, red chilli powder and a tsp of sugar (if required). Cook to one boil.

Garnish with fresh and chopped coriander and grated fresh coconut (if a Kannadiga) and serve with hot rice and papads.

Cabbage Curry

Happy birthday Manoj. God bless you with a great and joyful year.

Cabbage curry or cabbage palya/kura/poriyal is a simple recipe, a regular in most south Indian homes.

Preparation time: 20-30 mins

Serves: 2

Ingredients:

Cabbage ½ kilo
Green chillies 2
Mustard seeds (Rai/Aavalu) 1 tsp
Cumin seeds (Jeera/Jeelakarra) 1 tsp
Black gram (Uraddal/Uddipappu) 1 tsp
Curry leaves 4-5
Ginger (Allam) 1/4th inch
Refined cooking oil 2 tsp
Salt to taste
Fresh and chopped coriander
Fresh and grated coconut

Method:

Wash and chop the cabbage finely. Finely chop the green chillies and ginger.

Heat oil in a pan/kadai (Bandli/mookudu). Add mustard seeds and as they pop add cumin seeds, black gram, curry leaves, green chillies and ginger.

As the tempering is done, add the cabbage and sauté. Add water until the cabbage is immersed, cover and cook until soft. This should take around 8-10 mins with all the water evaporating.

Remove and garnish with fresh and chopped coriander and grated coconut.

Serve with any of the Indian breads or rice.

Cucumber senagalu kosambri/Cucumber chickpeas salad

Cucumbers seem to be our most favorite salad veggie. Here is another simple south Indian way of cucumber salad with the chickpeas adding nutritious value.

Preparation time: 20-25 mins

Serves: 2

Ingredients:

Cucumbers 2
Black chickpeas (Kaala channa/Senagalu) 1 cup
Green chillies 2
Refined cooking oil 2 tsp
Mustard seeds (Rai/Aavalu) 1 tsp
Cumin seeds (Jeera/Jeelakarra) 2 tsp
Black gram (Urad dal/Uddipappu) 2 tsp
Curry leaves 4-5
Pinch of asafoetida (hing/inguva)
Salt to taste
Fresh and chopped coriander to garnish
Fresh and grated coconut to garnish

Method:

Wash and soak the chickpeas overnight to sprout. Pressure-cook the chickpeas up to 3 whistles. Alternatively, chickpea sprouts that available in markets can also be used.

Wash, peel and cut the cucumber into small cubes. Finely chop the green chillies.

In a pan/ kadai, Heat oil, add mustard seeds and as they pop add the green chillies, cumin seeds, black gram, curry leaves and a pinch of asafoetida.

Mix together cooked chickpeas and cucumber. Add the above seasoning and mix well. Garnish with fresh and chopped coriander and fresh and grated coconut.

Add salt to taste just before serving else, the cucumbers will drain out of their water content.

Cucumber senagalu kosambri can be served refrigerated or hot. Either way the salad tastes great. It is an ideal inclusion into all kinds of menus-festivals, get-togethers or just an evening supper with soup, salad and bread.

Nuvvula pachadi/Sesame chutney

This chutney is another special Andhra recipe. With all the ingredients available on most kitchen racks, this is one of those quick and possible to make ‘instantly available- fresh chutneys’.

Preparation time: 10-15 mins

Serves: 2


Ingredients:

Sesame seeds (Nuvvulu/Til) 100 gms
Cumin seeds (Jeelakarra/Jeera) 2 tsp
Red chillies (Endu mirchi) 12
Black gram (Uddipappu/Urad dal) 1 tsp
Mustard seeds (Aavalu/Rai) 1 tsp
Tamarind (Chintapandu/Imli) 25 gms
Pinch of Jaggery (Bellam/Gud)
Pinch of Asafoetida (Hing/inguva)
Salt to taste

Method:

The white sesame seeds are used to make this chutney. Dry roast the sesame seeds and set aside to cool.

Dry roast a tsp of cumin seeds and around 10 chillies and set aside to cool.

Soak the tamarind in 1/4th cup of water for around 10-15 mins. Alternatively, tamarind paste can also be used.

Add all the above ingredients to the blender. Add a pinch of jaggery and salt to taste , water as required and blend to a fine paste.

Heat oil in a pan/kadai, add 2 red chillies and mustard seeds and as they splutter, add a tsp of cumin seeds, black gram and pinch of asafoetida.

Season the chutney with this tempering.

The chutney is a great combo with any of the south Indian snacks-dosas, vadas and idli. A blend of sour, spice and sweet tastes, it is a great phulka supplement too. Have it with groundnut oil topped rice for the authentic Andhra taste.

Aavabettina Kandagadda/Yam in mustard curry

Yam in English, Kandagadda in Telugu, suvarna gadde in Kannada and Suran in Hindi is a popular root vegetable. A traditional Andhra recipe.

Preparation time: 30-45 mins

Serves: 4

Ingredients:

Yam (kandagadda) 1 kilo
Green chillies 15
Refined cooking oil 4 tsp
Black gram (urad dal/uddipappu) 1 tsp
Mustard seeds (rai/aavalu) 4 tsp (50 gms)
Cumin seeds (jeera/jeelakarra) 1 tsp
Curry leaves 4-5
Red Chillies 2
Salt to taste

Method:

Grease the knife, peeler and your palms with oil before chopping the yam (Else you end up with itching and rashes).

Peel, chop and boil the yam until soft for around 20 mins. If using a pressure cooker, cook up to 3 whistles.

Soak the mustard seeds for around 15 mins. Slit the green chillies. Grind to a fine paste the mustard seeds and green chillies.

Drain the water from the boiled yam and set aside.

Heat oil in a pan/kadai (Bandli/mookudu). Add a few mustard seeds and as they pop, add the cumin seeds, red chillies and black gram. Add the boiled yam and mix. Add curry leaves and heat for around 5 mins.

Set aside to cool. Once the yam is at room temperature, add the green chilli-mustard paste, salt to taste and mix.

Aavabetinna Kandagadda is a great rice supplement. Enjoy with ghee topped hot rice.

Batata buns

Batata or potatoes are a desi favorite ingredient used in evening snacks. Batata buns are spicy and yummy is the feedback we got.

On a personal note, we wish Daddy a very happy birthday.

Preparation time: 20-30 mins

Serves: 4


Ingredients:

Buns/Sandwich bread 6
Potatoes (Aloo) 2
Onion 1
Tomato 1
Chopped coriander 5 tsp
Baked beans 1 cup
Cumin seeds (Jeera) 2 tsp
Cumin powder (Jeera powder) 1tsp
Red chilli powder 1 tsp
Chat masala 2 tsp
Green chilli paste 1 tsp
Refined cooking oil/butter 2 tsp
Lemon juice 1 tsp
Salt to taste

Method:

Wash and boil the potatoes until soft. Alternatively pressure cook up to 2 whistles. Set aside to cool and peel. Mash the potato.

Finely chop the onion, tomato and coriander.

Heat the butter/oil on a pan. Add cumin seeds and as they splutter, add the green chilli paste (or 2 finely chopped green chillies) part of the onions and sauté until the onions are soft and golden.

Add the mashed potato, tomato, a bit of the coriander and mix.

Add the baked beans, salt to taste, cumin powder, red chilli powder and chat masala. Mix well to evenly spice the filling.

Mix together the remaining chopped onion and coriander. Add a pinch of salt, limejuice, and mix well.

Now stuff the filling in between the bun/sandwich bread and garnish with the onion coriander mixture and toast. Another way is to toast and then garnish with the onion mixture.

Either way, serve the batata buns hot with pudina chutney, masala tea and chips. A real desi way to enjoy a weekend winter evening. Beware: the enticing aroma of the filling will pull your husband to put a hand in cooking, so take care of you kitchen.

Tomato and potato soup

A popular recipe, simple and healthy, tomato and potato soup needs no special introduction. We felt it will make an ideal post-Diwali evening menu, especially after the heavy Diwali feasts.

Preparation time: 30-35 mins

Serves: 2

Ingredients:

Tomatoes 5
Potato (Aloo) 1
Onion 1
Fresh and chopped coriander 1 bunch
Pepper 2 tsp
Coriander powder 2 tsp
Oregano ½ tsp
Basil ½ tsp
Thyme ½ tsp
Salt to taste

Method:

Wash and peel the potato and onion. A medium sized potato and a small onion will do. Dice the tomatoes.

Boil the potato, onion and tomatoes together for around 10-15 mins until soft. Alternatively, the vegetables can also be pressure- cooked up to 3 whistles. Set aside to cool.

Once at room temperature, drain the veggies and add just the vegetables and a little of the drained water (if required only) to the blender jar and blend thick.

Pour into a cooking pot/vessel the blended mix, add coriander powder, oregano, basil, thyme, pepper powder/crushed pepper and salt to taste. Add fresh and chopped coriander and boil on medium heat for a few minutes. Add the remaining drained water, if you want your soup very thin.

Garnish with fresh cream and serve with toasted bread/sandwiches or just any salad.

Light on the tummy and good for digestion, tomato and potato soup is quick to make like any of the readymade soups that the market stores but much more nutritious, healthier, and creamier.

Jalebi

A very Happy Deepavali to all our blog readers and fellow bloggers. Hope the diyas light up your life with happiness and success.

On a personal note, we wish Neeharika and Manoj, a bright and beautiful first Deepavali.

Diwali is the most popular Indian festival and Jalebi is the most popular Indian sweet. The perfect sweet for the auspicious occasion.

Ingredients:

All purpose flour (Maida)
Sugar
Refined cooking oil
Cardamom
Kesar food colour

Method:

Mix flour (maida) with water to a batter (of pakora batter consistency) and set aside to ferment for a day (around 20 hrs).

When the batter ferments, there is a tangy smell that comes from it indicating that the batter is properly fermented.

Add a little more flour to the batter to thicken it (a vada batter consistency). The batter should be able to flow freely yet slightly thick. Add kesar food colour while mixing.

To 1 cup water add 2 cups sugar and keep stirring on medium heat to make the sugar syrup. Add cardamoms for flavor.

Take a thick white cloth, make a hole in the center, add the batter and wrap it like a goody-bag. A ketchup bottle is another option.

Hold the bag and pour the batter over pre-heated oil in concentric circles and fry until crisp and golden in colour. Ensure they don't get brown.

Remove and dip in the sugar syrup and serve hot with rabdi or fresh cream.

Jalebi is one of the most popular Indian dessert. Crisp and light with the right dosage of sweetness they are an instant hit with every desi at heart.

Enjoy a dhamakedar Diwali with family, friends, diyas, sweets and of course fireworks.

Kobbari Annam/Kaayituppada anna/Coconut rice

Kobbari annam is probably the simplest rice item ever. A regular inclusion in the rather long festival menus.

Preparation time: 10-15 mins

Serves: 2

Ingredients:

Cooked rice 1 cup
Fresh and grated coconut (Pachi kobbari) 3/4th cup
Ghee 1½ tbsp
Mustard seeds 1 tsp
Cumin seeds (Jeera/Jeelakarra) 1 tsp
Black gram (Uddipappu/Urad dal) 1 tsp
Powdered pepper (Miryalu) 1 tsp
Groundnuts 1 tsp
Red/Green chillies 2
Curry leaves 4-5
Chopped coriander 1 tsp
Pinch of turmeric (haldi)
Salt to taste

Method:
Heat the ghee in a pan. Add mustard seeds and as they pop add cumin seeds, red/green chillies, black gram, groundnuts, curry leaves, coriander, pinch of turmeric and crushed/powdered pepper.

When the seasoning is done remove from heat and add the fresh and grated coconut. Sauté once for around a minute (Do not fry the coconut for long. It’ll be burnt).

Add this coconut mixture and salt to taste to the cooked hot rice and mix well.

Serve coconut rice or kobbari annam with yummy chutneys. A great one to include in your Diwali menu.