MAMIDIKAYA PAPPU - MANGO DAL

 Mango dal (మామిడికాయ ప పప్పు ) mixed with hot rice and hot ghee brings back memories of my childhood, this was a very favorite dal of mine. I love the tanginess of this. It is very nicely balanced combination of tanginess of mango and spicy taste.

Nutrition:

This dal has good protein content and high amounts of vitamin Vitamins- A,C and B6 from mango. This is a healthy low fat recipe. Very good choice for people with high cholesterol and/or diabetes.

Ingredients:

1 cup toor dal (కంది పప్పు)

1 big mango cut into medium pieces
1 cup water
4 Green Chillies cut into 1/4 inch pieces
curry leaves
mustard seeds
Cumin seeds
3 Red Chillies
1tsp red chilly powder
Hing
1/4 cup of coriander cut into pieces
Salt
1tbsp oil

Procedure:

1. Pressure cook toor dal for 5 wistles
2. Heat oil in a pan, add mustard seeds, when they start to spurt, add cumin seeds, red chillies and hing
3. Add curry leaves and chillies
4. Add Mango pieces, salt, turmeric and a cup of water. Let it boil for about 15 minutes on medium flame.
5. Mash the mango pieces and add redchilly powder and cooked toor dal, mix and let it cook for about 10
    minutes on low flame
6. Add coriander leaves and serve hot with hot ghee and hot rice or hot chapati

POTATO, ONION, TOMATO AND SPINACH CURRY - BANGALA DUMPA WITH PALAKURA

This was my favorite curry for breakfast with hot chapatis. Very healthy and tasty recipe for kids. This goes well with Dosas too. This is low Fat recipe with good iron and vitamin C content. Potatoes (బంగాళా దుంప ) are a good source of carbohydrates and energy for active kids. Spinach(పాలకూర ) is a very good source of Iron. 

Ingredients:

1 potato cut into medium pieces
1 big onion cut into small pieces
1 big tomato cut into small pieces
1 cup of spinach cut into small pieces
2 tbsp besan
1 cup water
3 green chillies cut into 1/4 inch pieces
curry leaves
mustard seeds
Cumin seeds
Hing
1/4 cup of coriander cut into pieces
Salt
1tsp oil

Procedure:

1. Heat oil in pan, add mustard seeds, when they start to spurt, add cumin seeds and hing
2. Add curry leaves and chillies. Then add onion pieces, fry for a minute and add potato pieces, tomato pieces, spinach and salt.
3. Add water and let it cook for about 10 min. Add besan to 1/4 cup of waterand stir well and add to the pan, when potatoes are fully cooked.
4. Cover and cook for about 2 minutes. Add coriader and remove from flame.

5. Serve hot with chapati or dosa

SPROUTS WITH VEGETABLES - SPROUTS SUBJI

Sprouts (మొలకలు) with vegetables is another healthy recipe. This goes well with both chapatis and dosa. It is a good combination of proteins from sprouts and a variety of vitamins from vegetables. Sprouting also increases the amount of vitamin C. This is a low fat recipe good for people looking for low cholesterol recipes. This is also good for diabetics when taken with chapatis.

Ingredients:

3/4 cup of moong (పెసలు) and red chori sprouts

1 small onion cut into small pieces                                    
1 medium tomato cut into pieces
1/2 cup of cauliflower pieces
1 carrot cut into pieces
3 green chillies cut into 1/4 inch pieces
curry leaves
mustard seeds
Cumin seeds
Hing
1/4 cup of coriander cut into pieces
Salt
Water
1tsp oil

Preparation:

1. Heat oil in pan, add mustard seeds, when they start to spurt, add cumin seeds and hing
2. Add curry leaves and chillies. Then add onion pieces, fry for a minute and add sprouts cover and cook for 2 minutes with salt.
3. Add carrot pices, cauliflower pieces and tomato. Add a 1/4 cup of water, cover and cook until the vegetables are cooked.
4. Add coriander, let it stand for a minute.
5. Serve hot with chapati or dosa.

CARROT PACHADI - CARROT SALAD

Carrot patchadi is a dish, I learnt from my Mother-In-Law after marriage. It is a very healthy and refreshing salad. Carrots are high in vitamin A and lemon juice has vitamin C.

                                                                 

                                             

Ingredients

4 medium carrots

1 bunch of spring onions                            

1/4 cup of sprouts (మొలకలు)

2 small green chillies
1 tsp chopped coriander
1tbsp grated coconut
1tsp lemon juice
salt
1 red chilly
1 tsp oil
mustard seeds
Jeera
Hing
5 curry leaves

Procedure:

1. Peel and grate carrots. chop the spring onions, geen chillies finely
2. heat oil in a pan on low heat.Add mustard seeds, when they start spluttering add jeera, hing, red chilly and curry leaves.

3. Mix all ingredients
4. keep it refrigerated till serving.
5. Serve with hot chapatis.

variation:  you can mix grated muli and/or spinach leaves, grated radish , coarsely ground roasted peanuts.

SPICY BUTTER MILK - MENTHI MAJJIGA

             
Ingredients:

2cups Curds                                                    
2 cups water
1 inch ginger piece
2 chillies
a pinch of dry ginger powder (సొంటి పొడి)
2 tsp oil
1 tsp mustard seeds
1 tsp jeera
1 tsp fenugreek seeds
1 red chilly
curry leaves
a pinch of hing
salt
Turmeric
1 tbsp Chopped coriander leaves

Preparation:
1. make butter milk (మజ్జిగ ) by grinding together ginger, green chillies, curds, water and dry ginger powder
2. heat oil in a vessel add mustard seeds, when they start spluttering, add jeera,fenugreek seeds, red chilly, hing and curry leaves.
3. Add the butter milk you prepared in the mixie.
4. add turmeric powder, salt and chopped coriander leaves

CHOLE

Ingredients:

100gms channa
1tbsp MTR channa masala powder                                                              
1 big onion chopped finely
1 big tomato chopped finely                                                  
Coriander chopped finely                                                      
2 tbsp lemon juice
1 tbsp Oil
1/2 tsp jeera

Method:

1. Soak channa overnight
2. Pressure cook soaked channa with enough water and salt
3. add oil to the pan on medium flame
4. add jeera, onion to the oil
5. when onion is lightly cooked, add tomato pieces
6. when tomato is well cooked mash it lightly
7. add cooked channa along with any water
8. Add some more water if needed
9. Add MTR channa masala powder, salt and turmeric and lemon juice
10.let it cook for about 5 min. sprinkel chopped coriander

BEERAKAYA PACHADI - RIDGE GOURD (TURAI) CHUTNEY

Pachadi is a typical Andhra dish, usually made by grinding/blending cooked vegetables, tamarind and seasonings together.

Ingredients:

2 long beerakaya                                              
2 tbsp oil
2 tsp urad dal(Minapa pappu)
1 tsp mustard seeds
1/2 tsp fenugreek seeds(menthi)
1tsp jeera
a pinch of hing
8 red chillies
Turmeric
Salt
3/4 tbsp tamarind paste

Preparation:

1. Take 2 long beerakayalu ()- lightly grate them removing only the ridges. Then wash thoroughly and grate in to a plate. Keep the gratings. Cut beerakai in to small pieces
2. Add 2 table spoons of oil to the pan, which is on medium flame.
3. To the hot oil add urad dal, mustard seeds. when urad dal turns red and mustard starts to splutter add- menthi seeds, jeera, hing and 8 red chillies.
4. Add beerakaya gratings and pieces to the seasoning along with salt and turmeric.
5. Let it cook for about 10 min on medium flame then add tamarind paste.
6. Cook it for 5 more minutes, when beerakaya is well cooked. Turn the stove off
7. Once it cools down, Grind it coarsely.