Tomato Rice/Tomato Bath

INGREDIENTS :

1.  3-4 Tomato. ..Chopped

2. 1-2 onion. ..slice long and big pieces 

3. Curry leaves

4. 1 star anise

5. 1 tb spoon Dhania /Coriander  powder

6. 2 cups rice (wish and drain water)

7. 4 cups water

8. 1/2 tspoon mustard
9.Salt to taste

To Grind :

1.  Cinnamon 1 inch

2. 3 cloves

3. 3 garlic

4. 1/2 lemon size ginger

5. 1 green chili

6. 1 bunch coriander leaves

Steps :

1.  Heat oil in cooker

2. Add Mustard

3. Add onion and curry leaves. ..fry

4. Add crushed paste...fry till aroma 

5. Add tomatoes. ..stir fry until tomatoes are mushy 

6. Add dhania powder

7. Add water..

8. once water starts to boil then add salt..

9. Add rice

10. Cook for 4 whistles. ..

We can add fresh Methi leaves (fenugreek leaves) with the same recipe for a variation of Menthiya bhath.

Its a wholesome one pot meal for a busy day Lunch to work.

Andhra Majjiga Pulusu

INGREDIENTS :

1.  Vegetables bottle guard ,chow chow,spinach drumstick (others of your choice /taste)

2. 1/2 tomato

3. Fresh Tamarind 1/2 lemon size

4. 1 green chili. .cut half

5. Curry leaves

6. 4 Tbsp yogurt

7. 2 spoon besan flour

8. Turmeric. Pinch
9.Brown chickpeas(soaked overnight and pressure cooked ) 1/2 cup -Optional
10.Salt to taste

TO GRIND:

1. 1 1/2 tb spoon coriander seed

2. 1/2 tb spoon cumin seed

3. Ginger 1/2 lemon size

4. 1Tbsp grated coconut

5. 1 green chili

SEASONING:

1.  1/2 t Spoon cumin seed

2.  1/2 t spoon mustard

3. Methi seed little bit

4. Ajwain/carom seeds little bit

5. Asoefoetida

6. Curry leaves

7. 1 red chili

STEPS:

1.  Boil the vegetables add curry leaves , salt  and green chili for 10 minutes

2. Add tamarind and tomato

3. Beat yogurt add besan and keep it aside

4. Add turmeric and salt

5. Add ground paste

6. Add yogurt

7. Boil for 5 minutes

8. Season the Pulusu and turn off flame.

Enjoy with hot Rice!!!

Maddur Vada

Ingredients : 

 Rice flour : 2 Cups
 Cheroti Rava : 1/2 Cup

 Maida (All Purpose flour) : 1/2 Cup
 Onions : 2 (Medium sized)
 Green chilly : 2 to 3
 Curry leaves :  handful

 Salt : to taste

 Cumin : 1 Tea spoon
 Oil : To Fry 

Steps:

• Chop onions, curry leaves and green chilly into fine pieces. Keep it aside.
• Now keep a pan and dry roast rice flour and maida separately. (2 to 3 minutes each flour).
• Add flours to mixing bowl and let it cool.
• Keep a pan and heat 2 table spoons of oil and pour this oil on the mixed flour.
• Add salt ,cut onion, green chilly, curry leaves and jeera to the flour mixture.
• Mix it well with flour and add required water little by little and prepare thick dough.
• Divide the Maddur Vada dough into small balls and flatten them with polythene cover or with palms

• fry these Maddur Vadas on low flame to get the crispy Texture.
• Take out once they turn golden and serve with coconut chutney

•  

Lemon rasam

Ingredients:
Toor daal stock – 2 cups
Rasam powder – 1 tsp
Turmeric – pinch
chili
Salt
Lemon juice – 1- 2tbsp  as per taste

Seasoning
Ghee – 1tbsp
Mustard -1 tsp
Cumin -1/2 tsp
Curry leaves – 1 stick
Asafoetida – pinch

Steps:

• When stock is not there pressure cook 2 tbsps toor daal and grind it with water to smooth and add enough water  to make it stock consistency
• Add rasam powder,turmeric, salt, green chili to the stock and boil for 5 – 8 min
• Once boiled season it and add lemon juice

Note: Once lemon juice is added do not boil.

Beerakaya pachadi/ Ridge gourd chutney

Ingredients :
Ridge gourd - 1  (cut into small pieces with the skin alternately you can also use just the peel of 2 ridge gourd alone for this recipe )
Turmeric –pinch
Tamarind - 1 (goose berry size)
Oil

To Grind
Urad daal – 2 tbsps
Coriander seeds -1 tbsp
Cumin seeds -1/2 tbsp.
Green chili – 2 slit to half (you can also use dry red chili as well)

Asafoetida  –pinch

Seasoning
Mustard -1 tsp

Asafoetida  –pinch

Curry leaves – 1 stick

oil

Steps:

• Fry all the ingredients under To grind section with 1 tsp oil and grind
• Take pan add 1 tbsps. oil and add the ridge gourd to it, add salt and turmeric
• Fry until ridge gourd is soft and raw smell is gone
• Once cooled add this to the grind powder and add tamarind and enough water to grind to smooth paste
• Once done add the seasoning and mix well
• Enjoy with hot rice .

7-cup Burfi

 Ingredients:

Besan – 1 1/4 cup
semolina – 3/4 cup
coconut- 1 cup
sugar- 2 cups
milk - 1cup
ghee -1 cup
cardamom powder (optional)
Cashews Chopped and fried in ghee for topping (optional)

Steps:

• Grease a plate with ghee
• Fry besan, semolina till aroma separately
• Now Add besan , semolina, sugar and milk and stir so that no lumps are formed
• Add coconut and ½ cup Ghee at this point
• Keep stirring until mixture bubbles
• Now add remaining 1/2 cup ghee and cardamom powder
• Keep stirring until mixture leaves the sides of pan
• Pour the mixture in the plate and cut it to desired shape after 2 minutes
• Spread cashews and press a bit when the mixture is hot
• Once its is completely cooled you can remove the pieces and enjoy

Tava pulav

Ingredients:
Onion – 1 medium sliced
Green chili – 2
Ginger & garlic paste – 1 tbsp
Bay leaf
Cinnamon  - ½ inch
Cloves – 5
Star anise – 2 pods
Cardamom – 2 pieces
Rice – 2 cups cooked
Ghee/oil- 2 tbsps
Salt
MTR Pulav masala – ½ tsp
Veggies : Pre boiled carrots ,peas and beans
Pudina – handful (optional)
Coriander  - handful  for garnish
Lemon juice – 2 tbsp s

Steps:

• Take a wok /tava/broad pan  and heat ghee
• Add bay leaf, cinnamon ,cloves ,star anise ,cardamom and add ginger garlic paste and fry.
• Now add onions and green chili
• Once onion turns golden add the veggies and stir
• Add salt , pulav masala powder
• Add chopped pudina leaves at this stage
• Keep the kid and cover for  min just to make sure all the spices blend together
• Now add cooked rice and mix well
• Add lemon juice and mix .Garnish with coriander leaves .