Rasam (Hotel Style)

Ingredients :

Tamarind -- half a lemon size
Water -- 4 cups
Salt -- to the taste
Asafoetida (Hing) -- 1/4 tsp
Turmeric -- pinch
Rasam Powder -- 2 tsp
Oil -- 1 tsp
Tomato -- 1/2 chopped
Corriander leaves -- few chopped
Mustard -- 1 tsp
Curry Leaves -- few
Fenugreek seeds (Menthulu) -- 5 nos
Cumin seeds -- 1/2 tsp
Jaggery (optional ) -- pinch
Blackpepper powder -- 1/4 tsp

Method :

1. Heat Oil in a pan and add mustard,fenugreek,cumin,curry leaves.Let them splutter
2. Now add 2 tsp Rasam Powder and fry till it gives nice aroma
3. Add tamarind juice made of 1/2 lemon size tamarind and 4 cups water
4. Add turmeric,Hing/Asafoetida,Salt,Jaggery,corriander leaves ,chopped tomato ,Black-pepper powder
5. Boil for about 20 min
6.Serve hot with any fries

Kaara Kolambu

It is a tasty Tamilnadu recipe.....

Ingredients :

Chopped onion -- 1

Chopped tomato -- 1

Drumstick -- 5 pcs (frozen/cooked)

Red chilli powder -- 3 tsp [can add more..if u like it very spicy]

Corriander powder -- 2 tsp

Tamarind -- lemon size,soaked in water

Salt -- to the taste

Curry leaves -- few

Mustard -- 1 tsp

Cumin -- 1 tsp

Garlic pods -- 3,chopped

Oil-- 4 tsp

Jaggery -- ver small piece (optional)

Black pepper whole -- 6

Asafoetida -- pinch

Method :

1. Heat oil in a pan..add cumin,mustard,curry leaves,whole balck pepper, asafoetida and let it splutter

2. Add chopped onions and let them fry till they turn brown

3. Add garlic and fry for 2 min

4. Add chopped tomatoes ,drumstick and cook for 10 more min

5. Mash the tomatoes with ladle and add 3 tsp of red chilli powder,2 tsp corriander powder, add 1/2 cup of water and cook for 3 min

6. Now add the thick tamarind juice ,salt and cook till oil gets seperated from the juice

7.Finally add jaggery (very little/optional) and cook for 2 min

Very tasty with hot rice..Can use any vegetable as a replacement to Drumstick .

Chama Dumpala pulusu [taro root stew]

Ingredients :

Chama dumpalu (Taro roots) -- 5

Onions -- 1, chopped

Tomato -- 1, chopped

Garlic pods -- 2 chopped

Corriander leaves -- few chopped

Tamarind -- 1/2 lemon size,soak in water and make 3 cups of tamarind juice

Mustard seeds -- 1 tsp

Cumin seeds -- 1 tsp

Fenugreek seeds -- few nos

Curry leaves -- few nos

Dry red chillis -- 2 , tear and de-seed

Asafoetida -- 1/4 tsp

Oil -- 2 tsp

Salt -- to the taste

Turmeric -- a pinch

Chilli powder -- 1/4 tsp

Green chillis -- 2 , sliced

Jagerry -- 1 cube

Method :

1. Pressure cook the taro roots /chama dumpalu for 2 whistles,remove the skin and keep aside

2. In a pan heat oil,add mustard,cumin,fenugreek,asafoetida,curry leaves,red-chilli,green-chillis,garlic pods and fry till they splutter

3. Add onions and fry till they turn brown and then add tomatos and cook for 3 min

4. Add the boiled taro-roots/chama dumpalu and cook for 2 min

5. Add tamarind-juice,1 cube jaggery,salt,chilli-powder,turmeric powder,corriander leaves and cook till u find the stew to be thick

Goes well with hot rice

Majjiga Pulusu

Ingredients :

Curd -- 2 cups

Water -- 3 cups

Bottle Gourd [sorakaya] -- 1/2 peel and cut into cubes

Oakra -- 4 cut into 1 inch pieces

tomatos -- 1 chopped

Corriander seeds -- 3 tsp

Bengal gram/chana dal/senagapappu -- 4 tsp

Cumin seeds -- 2 tsp

Green chillis -- 5

Ginger -- 1 cube

Coconut -- small piece

Turmeric -- pinch

Salt -- to the taste

Corriander leaves -- few

For seasoning :

Cumin seeds -- 1/2 tsp

Mustard seeds -- 1/2 tsp

Curry leaves -- few nos

Ghee -- 1 tsp

Method :

1. Soak corriander seeds,channa daal,ginger,coconut,cumin seeds,green chillis , for about 15 min

and grind into paste and keep aside.

2. Cook bottle gourd, with turmeric and keep aside

3. In a vessel, take 2 cups of curd and 3 cups of water and prepare butter milk

4. Add the ground paste,salt,chopped oakra ,chopped tomato,cooked bottle gourd

5. Now cook for about 30 min on simmer flame

6. Heat ghee in a pan,add the seasoning and add it to the stew,finally add corriander

Goes very well with hot rice

Kandi Kattu

Ingredients :

Toor daal -- 1 cup
Cumin seeds -- 1 tsp
Mustard seeds -- 1 tsp
Curry leaves -- few nos
Dry red chillis -- 2
Green chillis -- 3 , slit
Salt -- to the taste
Corriander leaves -- few chopped
Garlic pods -- crushed
Turmeric -- 1/2 pinch
Water -- 1 cup
Oil -- 1 tsp
Asafoetida -- pinch

Method :

1. Pressure cook toor daal,with green chillis . Remove the lid
2. Add salt, water,turmeric and cook for 10 min
3. Heat oil in a pan and add the seasoning with asafoetida and curry leaves let them splutter and finally add chopped corriander
4. Add seasoning to the stew

Pappu charu (toor daal stew)

Ingredients :

Toor daal -- 1 cup
Tamarind -- lemon size,soak in water
Tomatos -- 1 , finely chopped
Onions -- 1 ,sliced
Green chillis -- 3, slit
Red chilly powder -- 1 tsp
Mustard seeds -- 1 tsp
Cumin seeds -- 1 tsp
Dry red chillis -- 1 ,tear and de-seed
Curry leaves -- few nos
Turmeric -- a pinch
Salt -- to the taste
Asafoetida -- 1/4 tsp
Garlic pods -- 3 crushed
Corriander leaves -- 1/4 bunch chopped
Oil -- 2 tsp
Water 3 cups

Method :

1. Cook toor daal in a pressure cooker,mash it and keep aside
2. In a pan heat oil , add the seasoning mustard,cumin,curry leaves,red chillis,crushed garlic pods , asafoetida and fry for a min till its done
3.Now add the sliced onions,fry till they turn brown,add chopped tomatoes,green chillis and cook for 5 min
4.Add the tamarind juice that is prepared with 3 cups of water and let it boil for 10 min
5.Finally add the mashed toor daal,salt,red chilli powder and cook for 10 more min
6.Add corriander leaves and remove from flame

Goes well with hot rice,fryums

Kakarakaya(bitter gourd) Pulusu

This is a delicious recipe I have learnt from my mother-in-law.Hope u guys like it.

Ingredients :

Bitter Gourd -- 3 , peel and cut into small pieces

Onions -- 2 small , finely chopped

Green chillis -- 4 slit

Garlic pods -- 5 , chopped

Oil -- 5 tsp

Corriander -- 1/4 bunch finely chopped

Red chilli powder -- 2 tsp

Salt -- to the taste

Tamarind -- Lemon size soak in water and get the juice of 3 cups

Jaggery -- 4 small cubes

Asafoetida -- 1/4 tsp

Mustard seeds -- 1 tsp

Cumin seeds -- 1 tsp

Fenugreek seeds -- 1/4 tsp

Turmeric -- a pinch

Curry leaves -- few nos

Dry red chillis -- 2 tear and de-seed

Method :

1.Heat oil in a pan,add the seasoning mustard seeds,cumin seeds,asafoetida ,curry leaves,dry red chillis,garlic pods ,green chillis and let them fry till garlic pods become brown in colour

2.Add the chopped onions and fry till they turn golden brown

3.Add the chopped bittergourd and fry for about 20 min

4.Add jaggery and fry for 5 more min

5.Now add the tamarind juice ,salt,red chilli powder and cook for 20 min

6.Finally add the chopped corriander and remove from flame.

Goes well with hot rice

Aava pettina mukkala pulusu

Ingredients :

Bottle gourd -- 1 small , peel and cut into cubes

Drum stick -- 1 neatly cut into 2 inch pieces

Tamarind -- Lemon size , soak in water

Jaggery -- 1 small cube

Mustard seeds -- 2 tsp for paste, 1/2 tsp for seasoning

Rice -- 2 tsp

Cumin seeds -- 1/2 tsp

Fenugreek seeds -- 1/4 tsp

Oil -- 2 tsp

Green chillis -- 3 slit

Oninons -- 1/2 chopped

Tomato -- 1 small, chopped

Rice flour -- 2 tsp

water -- 3 cups

Salt -- to the taste

Asafoetida -- 1/4 tsp

Dry red chillis -- 2 tear and de-seed

Garlic pods -- 3 finely chopped

Red chilli powder -- 1/2 tsp

Corriander -- small cup ,finely chopped

Curry leaves -- few nos

Method :

1. Before starting , you need to soak 2 tsp mustard seeds and 2 tsp rice in water for 15 min

and grind it into thick paste and add oil 1 tsp into it and keep aside.[by adding oil,it avoids the paste to get bitter]

2.Heat a pan and add 1 tsp oil and add all the seasoning like mustard,cumin,asafoetida,fenugreek,curry leaves ,garlic pods and let them fry

3.now add onions and let them turn brown

4.Finally add bottle gourd cubes,drumstick,tomatoes,jaggery and slight water and let them cook for about 10 min

5.Now add the tamarind juice with the 3 cups of water,salt,corriander,red chilli powder and let it boil for abot 15 min

6.Now take the rice flour in a bowl and add little bit of water and mix into the stew to just thicken and cook for 5 more min.

7. Now remove from the flame and after 5 min add the mustard paste that we prepared previously.

Serve with hot rice and fryums.