DONDAKAYA ALASANDALA KURA (Ivy Gourds and cow peas curry)

DONDAKAYA ALASANDALA KURA
    

 Ingredients:

 250 gms /1/4 kg Dondakayalu/Ivy Gourds Sliced

 250 gms /1/4 kg Alasandalu(cow peas )

 1/2 tsp mustard seeds

 1/2 tsp cumin seeds

 10-12 curry leaves

 2 large onion, finely sliced

 2 large tomatoes, finely sliced

 11/2 tsp ginger garlic paste

 2 tsp red chilli pwder 

 2 tsp coriander pwder

 1/4 cup grinded fresh coconut

 1 tsp garam masala

 salt to taste

 1 1/2 – 2 tbsps oil

DIRECTIONS:- 1:First take the alasandalu (cow peas ) soake overnight and boil it with salt and enough water. The alasandalu should be cooked but not mashy. 

2:Put the oil in the pan and once heated add whole red chillies and mustard seeds. when the seeds crackle add cumin seeds ,then add the onions and little salt  when the onions are slightly cooked add the turmeric powder add the curry leaves. Then add the tomatoes, red chillie powder, coriander powder  ginger garlic paste mix it and add the dondakayalu to it. add some water and salt to it.
Cover the pan and let it cook till the tomatoes and dondakayalu are cookes for  15 mins.

3:Then  add the cooked alasandalu with its water.add coconut paste and garam masala. let it cook for another 10 to 15 mins till everything is cooked and mixed well. The curry should not be too thin or too thick but of saucy consistency.
When cooked garnish it with corianderleaves. 

Serve it hot with rice or chapathies

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Rasam-pepper Rasam-pepper Soup.

Rasam is a special type of "soup" prepared regularly in South India mostly from Lentils.
There are several varities of rasam. Rasam is highly nutritious ;
It can be had as a soup or can be eaten along with Rice
.Ingredients:
 water--3Cups
tamarind--small lemon size
tomato --1 medium size
Salt to taste
Oil for seasoning
mustard seeds--1 tsp
fenugreek seeds--1 tsp
red chillies--2
hing --a Pinch
fresh coriander leaves--1 small bunch 
Curry leaves--1strand
turmeric powder--1 tsp

For Rasam Powder:
Black peppar--1 tsp
Cumin seeds--1 1/2 tsp
garlic--2flakes
Method:
Grind rasam powder with all the ingredients.take a bowl pour water,tamarind,tomato,salt,turmeric,coriander little,curry leves little,smach all the ingredients in water with hand , Take a sauce pan,heat oil for 2 mins. Put muster seeds,cumin seeds hing, red chilis,curryleaves in oil.Fry till mustard splutters then add smached ingredients water to it..add 2 tsp rasam powder to it.now keep the flame in high,when the rasam is about to boil off the flame,sprinkle rest of the curry&coriander leaves&close it with lid.
serve hot with steamed rice,or can be taken as a starter soup.

Tip:do not strain the smached ingredients water,use the whole content.

Millet rice. Korra annam

 

Ingredients:
millet (korralu, foxtail millet)--1 cup
water--2 cups
salt  to taste
Method:
Take millets,water &salt in a bowl Cover the bowl with a lid and cook it,
If this is your first time, take some time&follow the cooking process of the grains,after 5-7mins you can see water boiling,thn simmer the flame &cook till all the water evaporates and the millets are soft& supple like cooked rice now,turnoff the flame.  
Serve hot with,peanutchutney&ghee or any other gravys & dhals as per your choice.

Tomato Dhal-Tomato Pappu.

Ingredients
Toor dal (split red gram) – 1 1/2 cup
Onion--1 big size [cut big pcs]
Tomato – 2 Big
Green chillis – 10 nos
Oil 1 tsp
Cumin seeds – 1 tsp
Mustard seeds – 1 tsp
Turmeric – a pinch
Curry leaves 5-6
Dry red chilly-1
Taste maker powder – 1/2 tsp
Ghee/Butter – 1 spoon
Salt to taste
Method:
1.Wash toor dal and put it in a pressure cooker. Add 1 1/2 cup water,turmeric powder,Onion, tomato       pieces and green chillis. Cook until 2 whistles
2. Heat 1 tsp oil & ghee in a vessel
3. Add mustard ,cumin seeds and Dry red chilly and let it splutter add curry leaves,Taste maker powder
4. Add cooked toor daal in it,add salt.
 Serve hot with white rice, chapati , roti [jonna rotta]/korra annam.

add ghee to hot rice or korra annam mix with this pappu & enjoy.

Uttapam-SouthIndian Pancake.

Always some extra  idli and dosa batter is left over & becomes sore.
There are many delicious ways this leftover batter can be made. One among my favorites is the uthappam.It is a filling meal and you can have it at anytime of the day. It is good for breakfast or dinner. It can also be eaten as evening snack. Doesn’t matter when. It is good to eat any time and for any meal....you can double the quantity & quality of dosa by adding those extra ingredients,my recipe is a quick uttapam,there are somany other ways & ingredients for an authentic one.
Ingredients:
Sour leftover Dosa batter - 2 Cups
Onion - 1 Finely chopped
Coriander Leave - a small bunch finely chopped
Green Chilli - 2-3 finely chopped.
Oil - 2 tbsp

Method
Mix all the ingredients with the batter. Heat a non stick shallow pan or cast iron skillet.

Once it is hot(put heat on medium - sprinkle water if the water sizzles then it is ready). Pour a big ladle of the batter onto the skillet and spread a Little to make a thick pancake. Pour 1 tsp of the oil alongside the edge of the uthappam and a drop of oil on the top.Cook until the bottom is golden brown, carefully turn it up side down.
cook for another 3 -4 minutes, until the batter is cooked and you get a nice golden brown on top . Remove from heat and serve with chutney ,pappulupodi with oil(refer andhra specials for recipe) or pickle. You can also sprinkle the pappulapodi  to the uttappam, This would make it spicy and can be eaten on its own.

Enjoy the sour tase of the batter with a dash of half cooked crunchy onions bits with chille adding spice touch to it,small pieces of the uttappam just melts in your mouth leaving behind refreshing feel of coriender &makes you ask for one more..........

Tip: 1.You can keep the dosa batter in the fridge for a week and use it when you want

stir the batter every time you pour the batter.