Murukulu (Janthikalu)

Kanth has been asking me to prepare murukulu since a long time...So i took my mom's recipe and prepared them. Here is the recipe


INGREDIENTS:

Rice flour 2 cups

Daliya (Putnalu) 1/2 cup

vaamu (Ajman seeds) 2 tbsp

seasame seeds 2 tbs

Ghee 2 tbsp

Red Chilli Powder 2 tbsp

Salt as per needed







PROCEDURE:

1. Make daliya into a fine powder.

2. Mix all the above ingredients and daliya powder using a little water. Make it into a soft dough.

3. Heat the oil in a pan. Put the dough into the muruku maker and press it as round shapes onto a polythin cover. Slowly take it with your palm and drop it into the hot oil. Fry on both sides till they become golden brown in colour.

4. You can always change the discs in the muruku maker to get the desired shapes.

Tindora Curry / Dondakaya Masala curry

Back home in my parents house we never used to make dondakaya curry. After getting married i started making dondakaya fry as a combination with sambar. But my husband always wants me to make dondakaya pulusu. So i took my friends recipe and made it for dinner. It came out absolutely fantastic..here goes the recipe




INGREDIENTS

Tindora 3 lbs
Medium sized Onion 1
Green Chillies 2


MASALA INGREDIENTS

Corriander seeds 2 tbsp
Peanuts 2 tbsp
Poppy seeds 1 1/2 tbsp
Coconut powder 2 tbsp
Sesame seeds 1 1/2 tbsp
Red Chiili powder 1 tbsp
Ginger Garlic psate 1 tbsp
Tamarind juice as per taste
Turmeric 1/4 tbsp

FOR SEASONING

Mustard seeds 1/2 tbsp
Cumin seeds 1/2 tbsp
Curry leaves few
red chillies 2



PREPARATION

1. Chop the ends of tindora, cut them lenght wise for stuffing. Deep fry them in the oil. Keep them aside

2. Roast the corriander seeds till nice aroma comes out. Grind all the masala ingredients together by adding salt onion and green chillies. Grind it into a smooth paste. Taste of the masala should be perfect at this point. It ensures that the over all taste of the curry will be good.

3. Heat oil in a pan, do the seasoning. Add the masala paste. Let it be on simmer till the oil seperates. Add the deep fried Tindora. You can stuff the tindora with masala paste or u can add it just like that. Let it cook for 10 mins. Garnish with Cilantro.

Peanut Chutney

It is the most usual combination with dosa or idli. My mom mostly prepares chutney by using peanuts along with coconut. That tastes good. But today i am preparing pure peanut chutney by using Red chillies. You can also use green Chillies instead of Red Chilli.

INGREDIENTS

Roasted Peanuts 1 cup
Red Chillies 5
Small Onion 1
Tamarind Juice 1 tbsp
Salt
Oil 1 tbsp



PREPARATION

1. Grind the peanuts into a powder.

2. Heat oil in a pan and roast red chillies. Dont burn them. Keep them aside. In the same pan cook onions till they are soft.

3. Add these roasted red chillies, tamarind juice and salt to the peanut powder and grind them alltogether again by adding enough water. When it is done, add onions and grind again. Dont grind the onions into a paste. We should be able to see onion junks in the chutney. Serve with dosa or idli.

Bombay Chutney

My Mom used to make it with Poori. Its very easy and fast to prepare. It goes with dosa , idli, poori and Chapathi too.

INGREDIENTS

Medium sized Onion 1
Green chilli 3
Red chilli 1
Besan Flour 1/4 tbsp
Curry leaves
Cilantro
Mustard Seeds 1/4 tbsp
Turmeric 1/4 tbsp
Salt
Oil 3 tbsp



PREPARATION

1. Heat oil in a pan and add mustard seeds, when they splutters add Cumin seeds then add chillies, curry leaves, onions. Cook till the onions are soft.

2. Mix besan flour with some water and turmeric. Add this mixture to the pan. Let it boil for sometime on low flame. Add water and salt as needed. The over all chutney should be a little watery. Garnish with Cilantro.

Spinach Dal (Palakura Pappu)

People from Rayalaseema cook dals every other day and we are very fond of them. Spinach dal is one of the most delicious one.



INGREDIENTS

Toor daal 1 cup
Spinach 2 cups(chopped)
Small Onion 1
Small lemon sized Tamarind
Turmeric 1/4 tbsp
Red Chilli Powder 1 tbsp
Garlic 1 pod
Water 2 Cups

SEASONING INGREDIENTS

Oil 2tbsp
Mustard Seeds 1/2 tbsp
Cumin Seeds 1/2 tbsp
Red Chiilies 2
Garlic Pods 2(Crushed)
Chopped Onions
Curry leaves 4



PREPARATION

1. Pressure cook all the ingredients together until they are well cooked. Add salt and mash well

2. Do the seasoning and add the cooked dal to it. Mix well. Serve with hot rice and ghee.

Dosa (Rice pancakes)

Doasa is a very popular South Indian breakfast. There are many types of dosas. This is a recipe of regular basic dosa. If you want to eat dosa tomorrow, then you have to start the preparation today morning itself. This is my husbands favourite breakfast. He wants it every weekend so that he can enjoy it leisurely. And my favourite is paper dosa. So Here is the recipe

INGREDIENTS

Whole Urad dal(Bengal Gram) 1 cup
Rice 2 1/2 cup
Methi Seeds(Fenugreek seeds) 1 tbsp
Cooked rice 1/2 cup (OPTIONAL)
Salt as per needed

PREPARATION

1. Soak Urad dal, rice and methi seeds together for 6 hrs. You can soak them in the morning and grind in the evening into a paste by adding cooked rice and enough water. Adding cooked rice gives more colour to your dosa. But it is always optional.

2. Take the batter into a big vessel with a lid and let it ferment for over night. The vessel should be big enough because the batter becomes double its quantity after fermentation.

3. In the morning add salt to the batter and mix well. Now the batter is ready to make dosas. Heat the dosa pan. You can use traditional dosa pennam or nonstick pan. Grease some oil to the pan by using the an onion piece. Pour small amount of the batter onto the pan and spread it by making circular motions as shown in the picture.Drizzle some oil onto the edges and surface of the dosa. Let it cook for 2 to 3 minutes. Flip over the dosa to cook on the other side of it. Allow it to cook for 1 more minute. Then the dosa is ready to eat.







In the above pictures you can see dosa with Bombay chutney and peanut chutney. Dosa with Bombay chutney is a famous Rayalaseema combination. You can find the recipes for Bombai chutney and peanut chutney in my other posts.

Vankaya pachadi (Brinjal Chutney)

Hmmm i love chutneys...I can go days together just with hot rice and any chutney. That is my love for them. My Ammamma is a great cook. Any dish turns out delicious in her magical cooking. She used to prepare chutneys as an additional dish for dinner. As my ammamma's house is near our house, she used to send us almost everything she preapares. Those were the golden days of just tasting the food without bothering how to cook and what to cook.

INGREDIENTS

Vankayalu( medium sized) 3
Small Onion 1
Green Chillies 5
Small lemon sized tamarind
Roasted Peanuts 1 tbsp
Coconut Owder 1 tbsp

SEASONING INGREDIENTS

Oil 2tsp
Mustard Seeds 1tbsp
Cumin Seeds 1 tbsp
Urad dal 1/2 tbsp
Red chilli 1
Curry leaves few

PREPARATION

1. Boil the whole vankayalu(without chopping) in water till they are cooked fully.

2. Heat oil in a pan and fry Green chilli. Keep them aside and fry Onions in the same pan.
3. Grind peanuts into a fine powder. Add the cooked brinjal, green chilli, coconut powder, tamarind, salt and grind them together.Dont make it into a paste. At this point add onion and grind again. Pieces of onion should be left in the chutney. Do the seasoning. Serve with hot rice.