Kandha garelu

Ingredients:

• Kandha 1/2 kg (Yam in english)
• Basin (1/2 cup)
• Red chilli powder (1/2 tsp) or to taste
• Green chillis (5 - chopped finely)
• Onion (1 - chopped finely)
• Ginger - Garlic paste (1 tsp)
• Garam masala powder (1/2 tsp)
• Coriandar (2 tsps - finely chopped)
• Tumeric (1/4 tsp)
• Salt to taste
• Oil to try.

Method:

1. Grate Kandha finely by a normal grater.
2. Add 1/2 cup basin so that it can get the consistency to make balls in oval shape
3. Add finely chopped green chillis, Coriander or Onion. Note: Adding more chopped onions will make the dough watery. So add little by little and make sure the consistency is good for making balls.
4. Now add 1/2 tsp Red chilli powder, garam masala powder, tumeric, Ginger-Garlic paste & salt to taste.
5. Mix them well and make into oval/circular shape balls like vadas.
6. Take a kadai, a deep pan and fill it 1/2 with Refined oil.
7. Deep fry the prepared oval shaped stuff.

You can have this by itself directly or mix with hot rice and ghee and enjoy the yummy yummy Kandha garelu.

Variations: You can have it plain without adding ginger-garlic paste or onions or garam masala.

Instead of Kandha, you can green plantain or slit Onions to make Arati garelu or Pakodis.

Mysore Rasam

Ingredients:

Toor dal (1/4 Cup)

Tomatoes slitted twice (3 is good)

Tamarind juice (size of an medium Lemon or egg)

Small piece jaggery (Size of a small lemon)

Coconut (2 to 3 small pieces)

Salt per taste

Seasoning:

Oil (2-3 tsp)

Mustard seeds(1/2 tsp)

Red Chillis (4-6 per taste)

Jeera seeds (1/2 tsp)

Menthulu (1/4 tsp)

Toor dal(2 tsp)

Curry leaves

Hing (1/4 tsp)

Method.

1. Put Toor dal(1/2 Cup) + 1/2 cup water in pressure cooker. Better keep it along with Rice.

2. Take a kadai, heat it and add 2 tsp Oil.

3. Add mustard seeds and let it splatter

4. Now add Red Chillis, Jeera, Menthulu, Hind, Curry Leaves & toor dal.

5. Keep them aside and let it cool off.

6. After cooling add the coconut pieces and grind it into powder.

7. Now in a hollow pan, Add 2 cups water, tamirand paste, Add the plain dal which we took out from Pressure cooker and let it boil for 5 mins

8. Add salt & jaggery as per taste.

9. Add chopped tomato pieces, grinded powder and boil for 5 mins.

10. Garnish with coriander and serve hot with Rice and Potato fry.

Chamadumpala pulusu

Ingredients:

Chamadumpalu 1/4 kg. (Or 10-15 pieces)

Onions slitted (1 cup)

Tomatoes slitted twice (3 is good)

Tamarind juice (size of an medium Lemon or egg)

Sambar powder (2-3 tsp)

Red Chilli powder (1-2 tsp)

Small piece jaggery (Size of a small lemon)

Roasted channadal powder(Putnala pappu 3-4spoons)

Salt per taste

Seasoning:

Oil (2-3 table spoon)

Mustard seeds(1 tsp)

Jeera seeds (1 tsp)

Urad dal (1 tsp)

Channa dal(1 tsp)

Curry leaves

Method:

1. Put Chamadumpalu in pressure cooker. On top of rice which we usually cook. This saves time.

2. In the mean while its getting done.... Heat oil in a pan and do seasoning by adding ingredients under seasoning.

3. Now add slitted onions fry for 2 min.

4. Add pinch of turmeric pwd and 2 tsp sambar powder.

5. Add tamarind juice and let it boil for 6 mins. Stir every 1 min for 5 seconds.

6. Add Chamadumpalu after taking out from cooker and peeling off the skin.

7. Now add salt per taste, Jaggery or sugar, Roasted Channa dal pwd with 1 cup water

8. Simmer for 6 mins.

Garnish with cilantro leaves.

You can actually make the same as base and change vegitables. (The best which goes with Pulusu is Chamadumpalu, Drum stick (Mullakada), Okra (Lady finger), Aanabakaya (Kaddu), Big garlic pods and Non veg versions with Fish, Prawn, Mutton). You can add boiled eggs or a little different version will be Omlet sliced into square shapes.

You can add grated coconut and/or red chilli powder instead of sambar powder.

Garnish with Cilantro and relish..

Andhra Annam Podi

Ingredients:

Chana dal (Dalia) – 1 cup

Ground nets (Phalli) – ¼ cup

Red chilies – 15–20 (as required)

Garlic – 6 – 10 piece (as per size)

Curry leaves - few

Salt - as required

Method:

1. Heat a pan. Don’t use oil to fry.

2. Fry one after another.. First Ground nuts, let it roast for 2 mins..

3. Then add Red chilies, Garlic and Curry leaves till it become golden brown and now add Chana Dal. Fry for 1 mins in high flame

3. Take them in a flat plate and let them Cool

4. Grind all the fried items and add salt per taste.

This goes very well with Hot steamed rice & Ground nut oil.