Pudina Pulihora

Pudina Pulihora

This recipe is Submitted by my dear friend Swapna garu. She hails from Hanumakonda, Warangal. You can see the touch ups she included by using Mango Utta. Thank you andi for your wonderful recipe. looking forward for recipes from u in the future.

Use all the fresh Ingredients if possible like, fresh home grown mint which is plucked in the same day to retain it's fresh flavour. Mango n lime juice is added for extra taste.

Ingredients n Proceed:

Ponni or Sona Masoori Rice - 2 cups 
Water - 4 cups

- Cook the rice n cool down to room temperature.

Pudina Paste:

Mint Leaves - 1 bunch
Green chillies - 2

Green Mango pieces -  Handful (read tips) or Mango Utta - 3 tbsp (optional)

- In a  nonstick pan add 1 spoon Oil, once heated add mint leaves n green chillies. fry for 3-4 mins on medium flame. turn off n let it cool down, then grind to a smooth paste by using mango pieces or Mango utta. u can add little water if required while grinding.

Final step: 
Doing Seasoning:

Mustard seeds - 1 tsp
Cumin Seeds - 1 tsp
Peanuts or Cashews - handful (as per your wish)
Curry leaves - 1 sprig (torn to pieces)
Salt to taste

Lime - 2-3 (depends on the level of sourness u required)

Butter - 50 g (melted in microwave)

In the same pan add 2 spoons oil, once hot add Mustard seeds, Cumin seeds, Curry leaves (torn), add Peanuts or Cashews at this stage if required, once fried add grinded pudina paste fry for a min n Switch off.  add rice n salt to taste, mix well n add lime juice to taste.

For the final touch up melt 50 g butter in microwave add it to seasoned pudina rice mix well n serve.

Tip:

Mango Utta

U can use home made Mango Utta (grated mango n salt which is preserved) or else use frozen mango for convenience.

U can use leftover rice.

Note:

While adding grinded pudina paste to the seasoning, fry until thick.

The quantities she used for party is more. like  15 cups of uncooked rice, 10 lemons, 2 big plastic bowls of mint leaves, 300 g butter, 300 g Mango Utta...............

© 2016 by Rajani Rayudu

Godhuma Rava Chakkera Pongali

Godhuma Rava Chakkera Pongali

Ingredients n Proceed:

*Godhuma Rava - 1 kg or 4 cups
*Split Mung Dal - 1/2 kg or 2 cups
*Water - 3 litres or 12 cups

First in Nonstick pan add 2 tsp ghee n add rava n roast lightly n keep aside.

Roast Mung dal too n keep aside.

Cook these with water in 10 litre pressure cooker for 3 whistles. Mix well once it's done from top to bottom.

*Ghee - 1/2 kg or 2 cups

*Cashews - 3 handful
*Sultanas - 1 n 1/2 handful
*Dried Coconut pieces - 1 cup

*Cardamom powder - 3 tsp

*Jaggery - 1 kg or 4 cups
*Sugar - 1/2 kg or 2 cups
*Water - 2 cups

Finally:

First fry Cashews n Sultanas in Ghee in a broad deep pan, keep aside, fry Coconut pieces too n keep aside.

In a another deep nonstick pan add water, jaggery, sugar, cardamom powder n very tiny bit pacha karpuram (smash with your finger tips, while adding) once melted add it to cooked wheat n add rest of the ghee. mix n add fried nuts n cook for 5 mins on simm heat n Switch off.

Meaning:

Godhuma Rava = Lapsi Coasrse = Cracked Wheat.
Pacha Karpuram = Edible Camphor

Tip:

To get brown texture keep small katori of sugar aside n melt away n add lastly to give brown tan.

If taking for a Party take extra 1/2 cup of ghee n layer it on top. This way it won't dry easily.

Note:

Strain the jaggery syrup if it is bad quality one. In that case add cardamom powder to cooked lapsi n pour syrup on top.

© 2016 by Rajani Rayudu

Courgette Senaga Pappu Kura or Courgette Chana Dal Curry

Courgette Senaga Pappu Kura

Ingredients n prep work:

Chana dal - 1 rice cup (wash well)
Water - 2 rice cup
Salt - 1 tsp

Cook these altogether in pressure cooker for 2 whistles. By the time it cooks proceed for chopping veggies.

Onion - 1 (chopped)
Courgettes - 8 (sliced n cut in half)

Oil - 5 tbsp

Mustard seeds - 1/2 tsp*
Cumin seeds - 1/2 tsp*
Red chillies - 3 (broken)*
Garlic - 5 (smashed lightly)*
Green chillies - 4 (slit)*
Curry leaves - 1-2 sprig (torn)*
Hing - pinch*
Turmeric - 1/2 tsp*

Chilli powder - 1 tsp (or 1/2 tsp as per your taste)
Masala Powder - 1 tsp (refer kodi kura)
Salt to taste (remember we already added salt while cooking chana dal)
Coriander leaves - handful (chopped)

Proceed:

Heat Oil  in a deep flat nonstick pan, do seasoning*, once done add chopped onions, mix well n cook on medium - low until golden color. add courgette pieces mix well, cover n cook for 10 mins. add chilli powder, masala powder n salt to taste n cover for 1 min. mix well n add chana dal with out water along with chopped coriander mix well n cover n cook for 5 mins. Switch off.

Serve with Rice, Ghee n Yoghurt. Goes well with Roti too.

Tip:

U can use cooked dal water for making roti dough.

Meaning:

Senaga Pappu = Chana Dal

© 2016 by Rajani Rayudu