Bangaladumpa Tamata Kura/ Potato Tomato Curry

 (Bangaladumpa Tamata Kura)
Quick to make n always comes handy when no veges around.

Ingredients:

Potatoes - 3 Large (diced into cubes)

Oil - 3 tbsp

Green chillies - 2 (slit)
Onions - 1 large (sliced n cut twice in the middle)
Curry leaves - 1 sprig (torn)

Turmeric - 1/2 tsp

Chilli Powder - 1/2 tsp

Coriander leaves - handful
Chopped Tomato tin - 1/2 tin (of 480 g)

Water - 1 rice cup
Salt to taste

Proceed:

Heat 3 litre pressure cooker, add oil once hot on medium. add green chilli, curry leaves n chopped onion, fry until light golden color.

Add turmeric stir n then add potato pieces, fry for 3 mins.

Add chilli powder stir n add chopped tomato n fry for 2 mins or until tomatoes r soften.

Add coriander leaves n salt to taste n  stir n add water, bring to boil n cover n pressure cook for 4 whistles, n switch off.  Check for salt, if it is too watery cook for 2 mins n switch off n Serve.

Serve with Chapati.

Potato = Bangaladumpa = Aloo

© 2018 by Rajani Rayudu

Green Beans Curry

Green Beans Curry

(missing few bits of chapati:-) )

Ingredients:

Frozen Green Beans - 1/2 packet (of 750 g pack)

Oil - 3 tbsp

Turmeric - 1/2 tsp

Onion - 2 small (chopped finely)
Curry leaves - few sprigs (torn to pieces)

Ginger garlic paste - 1 tsp

Chilli Powder - 1 n 1/2 tsp
Coriander Powder - 1 n 1/2 tsp
Garam Masala Powder - 1/4 tsp (recipe down below)
Salt to taste

Coriander leaves - handful (chopped finely)

Water - 1 n 1/2 rice cup

Proceed:

Heat oil in a medium nonstick pan on medium heat, add turmeric, with in a few secs add chopped onion n curry leaves, stir n cover n fry for 5 mins. reduce to heat to low n add gg paste stir, then all the spice powders n salt, fry for 3 mins. Add now frozen beans directly stir n cook for 5 mins (if they r whole u can cut with scissors now) add water bring to boil on med high n reduce to simm cover n cook for 15 mins. Switch off once cooked , cover for few mins n serve.

Serve with Chapati.

***Garam masala powder:

1 tbsp Cardamom
1 tsp Shah jeera
1 tsp Cloves
1 tsp Black peppercorns
1 inch Cinnamon
1/4 tsp Nutmeg powder

- grind these with out roasting n keep in airtight container.

© 2018 by Rajani Rayudu

Dum Aloo

Dum Aloo

Ingredients:

Baby Potatoes - 1 kg (peel, prick with knife 4-5 around each potato, wash n pat them dry)
Oil - 5 tbsp

- Heat oil in an iron deep flat pan, on medium heat, lay the potatoes side by side n fry on both sides for 8 mins until golden color. remove to a plate with a slotted spoon.

Oil - 2 tbsp extra

Cumin seeds - 2 popu spoon

Onion - 1 large (chopped finely)

Turmeric - 1/2 tsp
Chilli Powder - 1 tsp
Garam Masala Powder - 1 tsp (***recipe down below)
Coriander Powder - 4 tsp
Kasuri Methi - Handful (rub with hand while adding)

Coriander leaves - handful (chopped)
Salt to taste

Tomato Passata Bottle - 680 g (plain, Italian mashed tomatoes)
Yoghurt - 3/4 th cup

Water - add small amount in bottle to rinse off n add n add little amount in emptied yoghurt cup too to rinse off n add.

Proceed:

In the same oil pan add extra 2 tbsp oil n heat it up on medium, add cumin seeds, once fried add chopped onions n fry until golden color. reduce to medium - low n add the spices along with kasuri methi n fry for few secs. then add chopped coriander n salt mix well. add tomato passata n rinsed water fry for few mins on medium heat. switch off the stove n add yoghurt n rinsed water, mix well n lay the fried potatoes flat bring the heat to medium once comes boil simm for 35 mins by covering (half way through turn the potatoes with tongs). Switch off n keep it covered for few mins only n dish out.

I don't like curries sitting in Iron pans, whole taste will change. Remember when ever you are cooking in Iron pans dish out immediately.

Serve with Jeera Rice, Roti's or Naan n Yoghurt on side.

Tip:

For parties u can add 1/4 th cup cream in the last bring to boil n switch off.

***Garam masala powder:

1 tbsp Cardamom
1 tsp Shah jeera
1 tsp Cloves
1 tsp Black peppercorns
1 inch Cinnamon
1/4 tsp Nutmeg powder

- grind these with out roasting n keep in airtight container.

© 2018 by Rajani Rayudu

Soya Keema Vepudu (Vegetarian)

Soya Keema Vepudu

Ingredients:

Soya granules - 1 rice cup 

-Soak these in kettle boiled water for 15 mins. Rinse well with water, n squeeze the water out n keep aside.

Tomato Paste - 1 tbsp

- keep this in measured jug n add kettle boiled water 3/4 cup, mix well n keep in microwave for 3 mins.

Oil - 3 tbsp

Whole masalas - (1/2 inch cinnamon, 2 cloves, 2 cardamom - pound these coarsely), 1 tsp poppy seeds, 2 bay leaf, bujju puvvu.
Cashews - handful (split)

Onions - 1 medium (chopped finely)
Green chillies - 2 (chopped finely)
Curry leaves - few sprigs (torn to pieces)
Mint leaves - handful (chopped)

Ginger garlic paste - 1 tsp

Turmeric - 1/2 tsp
Chilli powder - 1 tsp
Garam masala powder - 1 tsp (recipe down below)
Coriander powder - 1/2 tsp
Kasuri methi - 2 tsp (everest brand)

Frozen Green Peas - 1 rice cup

Coriander leaves - handful chopped (opt)

Proceed:

Heat oil in a deep flat nonstick pan, once hot on medium heat add whole masalas n cashews, fry.

Add green chilli, mint leaves, onion n fry light golden color.

Add gg paste, mix well on low heat n add spice powders n kasuri methi fry for 3 mins.


Add Soya granules fry for 3 mins by adding salt to taste, then add microwaved tomato juice mix well n cook for 2 mins on medium heat.

Add Peas mix well, reduce heat to simm n cook for 10 mins. Keep mixing in between.  lastly add coriander leaves n cook for 5 mins more.

Serve with Plain Basmati rice or Jeera Rice n Yoghurt on side.

***Garam masala powder:

1 tbsp Cardamom
1 tsp Shah jeera
1 tsp Cloves
1 tsp Black peppercorns
1 inch Cinnamon
1/4 tsp Nutmeg powder

- grind these with out roasting n keep in airtight container.

Tip:

Great for filling inside puff pastry n as Samosa filling too, just remove Bayleaf before stuffing. Add washed Basmati rice n measured liquid n cook it as Pulav.

© 2018 by Rajani Rayudu

Black-eyed Pea Curry / Alasandalu Kura

Black-eyed Pea Curry

store these pulses in your pantry. these r always comes handy when no veges around to cook.

Ingredients:

Black eyed Pea - 1 rice cup (wash n soak in water overnight, discard this water while cooking)
Water - 2 n 1/2 rice cups
Salt - 1/2 tsp

- Pressure cook these all for 4 whistles in small cooker. once done keep aside.

Oil - 3 tbsp

Whole masala - 1 bay leaf,  1/2 inch cinnamon,  2 whole black pepper,  2 cloves,  1/2 tsp cumin seeds

Turmeric - 1/2 tsp

Green chillies - 2 (slit in half)
Onion - 1 medium (chopped finely)

Ginger garlic paste - 1 tsp

Spice powders - 1 tsp chilli powder,  1 tsp chicken masala Powder (recipe down below)

Tomatoes - 2 large + 1 small (chopped)
Curry leaves - few sprigs (torn to pieces)
Kasoori methi - 1 tsp

Water - (use cooked water)

Coriander leaves - handful (chopped finely)

Proceed:

Heat oil in a flat deep pan on medium heat, once hot add whole masala. fry for few secs.

Add turmeric stir n add chopped onion n green chilli. mix well cover n cook for 5 mins.

Add gg paste n keep flame on low n stir, cover n cook for few mins. then add spice powders. stir well. once the raw smell goes away from gg paste (it takes around 4 mins together),

Add chopped tomato,  chopped curry leaves, Kasoori methi, stir n increase heat to medium, cover n cook for 5 mins (keep stirring in between).

Add salt (remember u already added salt while pressure cooking 'peas) n with a slotted spoon add cooked black eyed peas n stir well for 3 mins.

Now add cooked water, mix well bring to boil on high n reduce to simm flame, cover n cook for 10 mins.

Taste for salt now n add chopped coriander leaves mix well, cover n simm for 5 mins. Switch off. discard bay leaves n leave it covered for atleast an hour.

Serve with Chapati or Jeera Rice.

(Black-eyed Peas)

Meaning:

Black-eyed Pea = Alasandalu/ Lobia/ Chawli


Chicken Masala Powder (no need to roast the spices) :-

6 tsp Coriander seeds, 2 tsp Poppyseeds, 10 Cloves, 8 Cardamom, Cinnamon stick 2 inch - grind these in to powder using coffee grinder. Remaining powder keep it closed, in airtight container or use for other recipes which I have used in earlier posts.

© 2018 by Rajani Rayudu

Tomato Saar or Chaaru

Tomato Saar

(left over Tomato Saar will always taste great the next day)

Ingredients:

Chopped Tomato Tin - 2 tins (400 g each tin)
Water - 2 tins 
Turmeric - 1/2 tsp
Sugar - 1 tsp
Salt to taste
Coriander stalks - left if any in freezer
Ghee - 1 tbsp

- Pressure cook these for 4 whistles. Once pressure gone., cool down a bit n grind into paste with stick blender. keep aside.

Grinded paste:

Garlic - 6 cloves
Green chilli - 4
Coriander leaves - handful

- Grind these into paste in a mixie jar n get ready.

Seasoning ingredients:

Sesame oil - 2 tbsp (Indian sesame oil)

Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Red chilli - 4 (split in half)
Curry leaves - few sprigs (torn into pieces)

Proceed:

Heat deep flat sauce pan, add 2 tbsp sesame oil, once hot add 1/2 tsp mustard seeds, 1/2 tsp cumin, pinch of fenugreek seeds,  torn curry leaves, 4 red chillies, once fried add grinded paste, stir, on low heat until nicely fried. then add pureed tomatoes, mix well bring to boil on high n reduce to simm for 10 mins by covering. keep stirring time to time. lastly add coriander leaves n simm again for 5 mins. lastly bring to boil on high n switch off.

Serve with Chikkudukaya Iguru or your favourite dish or Leafy Plain Dal, Ghee, Rice n some Cassava Vege Crisps (barbecue flavour) on side.

Tip:

Avoid few red chillies n replace with few Black peppercorns while doing tadka.

Note:

No need of adding chilli powder. 

© 2018 by Rajani Rayudu

Chikkudukaya Iguru or Val Papdi Curry

Chikkudukaya Iguru 

           Frozen veges r always comes handy. so do store them in freezer for quick version of this curry.

Ingredients:

Chikkudukaya pieces/ Val Papdi frozen pack - 310 g (add this to microwave bowl, no need to wash. Microwave for 5-8 mins, throw the excess water which came)

Oil - 4 tbsp

Turmeric - 1/2 tsp
Curry leaves - few sprigs torn to pieces
Ginger garlic paste - 1 tsp

Onion - 2 large (grind coarsely in mixie jar, n remove excess water by squeezing, read the tips)

Chilli powder - 1 tsp
Salt to taste (add little)

Chicken masala Powder - 1 tsp (refer bottom of the page)

Coriander leaves (chopped) - handful

Proceed:

Heat medium nonstick pan, add oil once hot on low heat add gg paste, cover immediately as it will splatter, then curry leaves n turmeric. once gg paste slightly fried add onion paste stir n cover n cook for 5 mins., stirring in between.

Add chilli powder n salt (reduce salt as beans eat little :-) )

Add cooked chikkudu pieces/ val papdi stir well. cover n simm for 5 mins.

Add chopped coriander leaves n masala powder mix well n simm away for 5 mins. by now beans will be cooked. switch off n keep it covered for few mins.

Serve with Tomato Saar, Rice n Yoghurt on side.


Chicken Masala Powder (no need to roast the spices) :-

6 tsp Coriander seeds, 2 tsp Poppyseeds, 10 Cloves, 8 Cardamom, Cinnamon stick 2 inch - grind these in to powder using coffee grinder. Remaining powder keep it closed, in airtight container or use for other recipes which I have used in earlier posts.

Tip:

When I grind onion into coarse paste I keep it in those round tiffin box, n tilt the dish so the water will come on one side. once u feel all the water came out then throw that water n use.

Note:

No need of adding water while cooking.

This curry tastes just like fish fry.

Meaning:

Chikkudukaya/ Val Papdi/ Indian Broad Bean

© 2018 by Rajani Rayudu

Kakarakaya Bellam Kura

(Kakarakaya Bellam Kura)

Ingredients n Proceed:

Kakarakaya Frozen Packet/ Bittergourd pieces- 4 pack (Ashoka Brand, each pack 310 g)

Turmeric 1 tsp

Salt 1 tsp

Tamarind half a lime size

Water to immerse the pieces

- Boil all these in a deep flat pan for 10-15 mins until pieces changes colour. Keep aside.

Heat a deep flat pan add 4 tbsp Indian Sesame oil, once hot add Mustard seeds - 4 tsp,  Chana Dal - 4 tbsp,  Urad Dal - 4 tsp, Red chillies - 12 no.s (split), Curry leaves - 5 sprigs (torn), Hing, once fried add Turmeric 1 tsp, then add 4 large onion chopped, fry until golden color, now add Chilli powder 1 tsp, Salt to taste, mix n add drained cooked Bittergourd pieces, stir n add tamarind juice (4 lime size tamarind, soak in boiled water n microwave for 2 mins n squeeze the pulp) n Jaggery 8 tbsp, cook until it becomes thick. then add water until pieces r slightly immersed., bring to boil n simm for 5 mins,  add 4 tbsp rice flour, n chopped coriander leaves n cook for 5 mins n switch off.  Keep it covered for 1 hour n serve.

Serve with Plain Rice, Papad for crunch.

Translation:

Kakarakaya = Bitter gourd / Karela

© 2018 by Rajani Rayudu

Ugadi Get-together Menu for 2018!

(Ugadi Pachadi)

(Punugulu n Coconut Dalia Chutney)

(Samosa, Spring Rolls, Punugulu, Garelu n Dalia Chutney)

(Puri, Avadalu, Bobbatlu)

(Tomato Carrot Peanut Salad n Chickpea Salad)

(Capsicum Chutney n Fryums)

(Vege Pulao, Pulihora, Lemon Rice)

(Kakarakaya Bellam Kura n Gutti Vankaya Dry)

(Sambhar, Ulava Rasam

n Dappalam)

(Gulab Jamun)

Ugadi Get-together Menu:

Ugadi Pachadi

Starters:

Punugulu
Garelu
Spring Rolls

Coconut Dalia Chutney

Mains:

Tomato Carrot Peanut Salad
Chickpea salad

Fryums
Poori

Bobbatlu
Avadalu

Gutti Vankaya Dry
Kakarakaya Bellam Kura

Dappalam
Ulava Rasam
Sambhar

Capsicum Chutney

Lemon Rice
Pulihora
Vege Pulao
White Rice


Desserts:

Semiya Payasam
Gulab Jamun

Extras:

Yoghurt
Fruit Juice
Sprite
Coke


© 2018 by Rajani Rayudu

Bombai Chutney

Bombai Chutney/ Senagapindi Chutney

Ingredients:

Besan flour/ Senagapindi/ Chana Flour - 1 rice cup

(mix it up in 1 cup water with out lumps)

Tamarind - 1/2 lime size (add kettle boiled water, microwave for 1 min. take juice once it's cools down)

Oil - 3 tbsp

Seasoning Ingredients - Mustard seeds - 1/2 tsp, Channa dal - 3 tsp, Urad dal - 2 tsp, Hing - 2 pinch, Curry leaves - 2 sprigs, Green Chillies - 5 (slit), Ginger - 1- 2 inch (sliced thinly), Turmeric - 1/2 tsp.

Coriander leaves - handful (chopped)

Onion - 1 large (sliced thinly)

Salt to taste

Water - 3 to 4 cups

Proceed:

Heat oil in a flat pan, do seasoning as usual. Add half the coriander leaves n fry, once fried, add onion fry until light golden color. 

Add Tamarind juice n cook until it becomes thick n no raw smell. 

Add salt to taste n water, bring to boil. Reduce the flame n add besan mixture little by little keep stirring while adding. mix well n cover n simm away for 5 mins or until besan flour is no longer raw smell. 

Garnish with rest of coriander leaves.

Serve with Idli, Dosa n Puri. 

Tip:

add 2 boiled n roughly smashed potato once onions r fried. 

Note:

can omit tamarind juice n can add 2 chopped tomato or 1/2 tin chopped tomato tin, if you are using boiled potato.  It goes well with lime rice too.


© 2017 by Rajani Rayudu

Ugadi Get-together 2017

Menu for Ugadi Gathering for 50 adults + 35 kids

Ugadi Pachadi

Broccoli Pakoda

Masala Vada

Samosa

Capsicum Tomato Chutney

Coconut Coriander Pachadi

Puri

Lime Rice (12 rice cups)

Vege Pulao (8 rice cups)

Curd Rice (10 rice cups)

White Rice (6 rice cups + 6 rice cups)

Rajma Cholay

Paneer Green Gravy

Mirchi Ka Salan

Bagara Baingan

Sambhar

Beans Fry

Aloo Fry
Fryums

 Kalakhand (almonds topping missing in photo)

Carrot Halwa

Eggless cakes (chocolate brownies + chocolate Banana cake)

Hokey Pokey Icecream

Drinks

© 2017 by Rajani Rayudu

Chickpea Pulao (Quick)

Chickpea Pulao

(no need of chopping onions n tomatoes, quick for lunch or for unexpected guests)

Ingredients n Proceed:

Delamaine Chickpeas in curry sauce - 1 tin

Oil - 3 n 1/2 tbsp (or mix with half oil n ghee)

Whole Masalas: 1/2 tsp Aniseeds, 4 Cloves, 4 Cardamom, 1 inch Cinnamon, 2 Bay leaves, 2 Mace, 2 Marati Mogga, 1 Star Anise

Ginger garlic paste - 1 tbsp

Green chillies - 4 (slit)

Dried Mint leaves - 1 tsp

Chopped coriander leaves - handful

Spice powders - 1/4 tsp turmeric, 1 tsp chilli powder, 1 tsp chicken masala powder, 2 tsp salt.

Yoghurt - 3 spatulas

Basmati rice - 3 rice cups (wash well n drain water, just wash before adding to the pot)

Liquids - 3 n 1/2 rice cups water + 1 rice cup coconut milk

Proceed:

Heat 5 litre pressure cooker with oil n ghee, once hot on medium heat add whole masalas. once fried add gg paste, green chillies n mint leaves n coriander leaves, fry. add spice powder mix well. add yoghurt n stir, cook for few mins then add Delamaine chickpeas in curry sauce, mix well n cook away until no gravy left, then add washed n drained basmati rice, stir gently n fry for few secs until no moisture left, then add measured water. mix well gently n cover with pressure cooker lid n cook for 2 whistles. n switch off. rest for 30 mins n fluff with fork. n serve.

Serve with Capsicum Tomato curry or Paneer Tomato Curry n Raita or even with Fried egg.

 (served with Capsicum Tomato Curry)

 (tin that I used)

Note:

Basmati rice : Liquid = 1 cup : 1 n 1/2 cups

© 2017 by Rajani Rayudu

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

Ugadi Get-together 2016 Menu!

Pot luck Menu for Ugadi 2016!

Starters: Ugadi Pachadi, Chakkera Pongal (me), Potato Bajji, Pesara Punugulu, Senaga Pappu Vadalu.

Chutneys: Cabbage Chutney, Coconut Chutney, Vankaya Pachadi.

Mains: Paravannam, Pudina Pulihora, Daddojanam, Dahi Vada, White Rice, Raw Banana Fry, Beans Fry, Batata Song (or Potato Song, gravy), Mudda Pappu, Sorakaya Pulusu, Sambhar.

Accompaniments: Papad's n Rice crackers, Plain yoghurt, Tomato ketchup, Salt, Ghee n Soft Drinks.

Dessert: Gulab Jamun, Vanilla Ice cream.

Enjoy! 

 (Dahi Vada)

 (Godhuma Rava Chakkera Pongal)

(Mysore Bonda)

(Vankaya Pachadi)

(Paramannam)

(Pudina Pulihora)

 (Daddojanam)

(Banana Fry using Green Banana)

(Alu Fry)

(Potato Song)

 (Mudda Pappu)

(Sorakaya Pulusu)

(Sambhar)

(Fryums)

(Gulab Jamun)

Prep Work:

© 2016 by Rajani Rayudu