Angaya Podi

Ingredients :

• Curry leaves - 1 cup
• Black pepper - 1/4 tsp
• Cumin seeds - 2 tsp
• Dried sundakkai vathal - 20
• or manathakkali vathal- 1 tbsp
• Asafoetida - a pinch
• Veppampoo [ dried neem flower ] - 1 tbsp
• Dry ginger [ sukku ] - 1/2 inch piece
• Fresh ghee or Gingelly oil - 2 tbsp

Method :

Wash the curry leaves, put it and dry roast in a heavy bottom pan. Stir continuously till it becomes crisp.  Then keep aside. Then dry roast pepper till it splutters. Keep aside. Dry roast each ingredients separately. Dry roast sundakkai till it becomes black but it should not be burnt. Add a pinch of asafoetida and little salt. Then grind every thing to a smooth powder .

How to use :

In  cooked rice, put 1 or 2 tsp of this powder. Heat a tsp of ghee or gingelly oil and pour over this powder. Mix well and eat.

This is a powder which cures indigestion and stomach upsets. This controls diarrhoea.

P.S :  Its good for health especially for ladies after delivery.

Oats Green Moong Dal Kichidi

Ingredients :

• Oats - 2 cups
• Green moong dal - 2 cups [ soaked in hot water for 1 hour ]
• Onion - 1 big [ finely chopped ]
• Green chillies - 2 [ finely chopped ]
• Ginger - 1/2 inch piece [ finely chopped ]
• Garlic flakes - 2 [ finely chopped ]
• Tomato - 1 big [ chopped ]
• Salt - as required
• Turmeric - 1/2 tsp
• Curry leaves - little
• Fresh coriander leaves - little

For seasoning :

• Cumin seeds -1 tsp
• Asafoetida - 1/2 tsp
• Ghee - 2 tbsp
• Dry red chilli - 1 [ broken]
• Cinnamon - small piece
• Clove- 2
• Bay leaf - 1

Method :

First boil the moong in the cooker. Wait for atleast 8 whistle to come. After the pressure leaves, open the cooker and put the moong into a vessel. Then keep the vessel in the gas. Mean time, wash the oats 5 to 6 times in water [ This prevents the same from being sticky ]. Squeeze the otas and put it in the vessel along with tomatoes which is on the gas. Allow to boil for 5 minutes in low flame.

Take one small kadai and add ghee to that. When it becomes hot, add cinnamon, clove, bay leaf and cumin seeds. When it pops, add red dry chilli, chopped onion, ginger garlic pieces. Fry till it changes into brown in color. Add this to the kichidi. Add salt and mix well. Allow to boil for 3 minutes more. Before removing from the gas, add asafoetida and curry leaves. Mix well. Garnish with chopped coriander leaves. Serve with papad and curd. Add 1 tsp fresh ghee on the top of kichidi. Enjoy your oats kichidi.

Kathamba Rasam

Ingredients :

• Curry leaves - 1 hand full
• Mint leaves - 1 hand full
• Coriander leaves - 1 hand full
• Dry red chillies - 7 to 8 [ fried in oil ]
• Rasam powder - 1/2 tsp
• Asafoetida - 1/4 tsp
• Red tomatoes - 3 [ chopped ]
• Boiled thuar dal - 1/2 cup [ mashed ]
• Salt -  as required
• Turmeric - 1/2 tsp
• Black pepper and cumin seeds powder - 1/2 tsp [ mix ]
• Tamarind paste - 1/4 tsp [ optional because we are adding more tomatoes ]

For seasoning :

• Ghee - 11/2 tsp
• Mustard seeds - 1 tsp
• Cumin seeds - 1/2 tsp

Method :

First take one vessel. Add some water, put all the  three  leaves, salt, turmeric, rasam powder, asafoetida, fried red chillies, and chopped tomatoes. Keep the vessel on the gas. Allow to boil for  10 minutes in the low flame. When the raw smell goes add the mashed dal along with required water. Add pepper cumin seeds powder. Wait for 5 minutes. When the  rasam boiled  and raised up. Remove from the gas and add the seasoning which prepared from the ghee. Serve with hot steamed rice and roasted curry along with papad. You can have this like a soup. Enjoy the rainy season.

Seviyan Vermicelli Pakkodi [ Monsoon Special ]

Ingredients :

• Vermicelli [ Semiya ] - 1 packet
• Onion - 2 [ peeled and sliced finely ]
• Potato - 1 big [ boiled and mashed ]
• Green chillies - 2 [ finely chopped ]
• Ginger - 1/2 inch piece [ peeled and finely chopped ]
• Fennel seeds _ 1/2 tsp
• Besan - 1 cup
• Rice flour - 1 tbsp
• Mint leaves - little [ chopped ]
• Fresh coriander leaves - little [ chopped ]
• Salt - as required 
• Turmeric powder - 1/2 tsp
• Red chilli powder - 1 1/2 tsp
• Oil - enough for frying

Method :

First take one kadai, add little oil and fry the seviyan till it becomes crisp. Then add some water and boil it, till the seviyan becomes soft. Then drain the water, wash it in the warm water [ This prevents from getting over cooked ] and keep aside. Cut the onions into fine slices, chop the green chillies and ginger. Take one big potato, boil, peel, mash it and keep aside. Then take one big bowl, add boiled vermicelli, mashed potato, sliced onion, green chilli, ginger, besan, rice flour, salt, turmeric, fennel seeds, red chilli powder, chopped mint, coriander and 1 table spoon of hot oil. Mix well without adding water. Meantime, keep enough oil in the kadai. When the oil becomes hot, make small small pakodas from the mixture and put it in the oil. When it changes into golden color and becomes crisp, remove from the oil. Serve with green chutney or tomato ketchup. Enjoy your rainy season with hot pakodas.

Rawa White Dokla [ Gujarathi Dish ]

Ingredients :

• Rawa [ suji ] - 2 cup
• Fresh thick curd - 2 cup
• Salt - as required
• Lemon salt or lemon eno - 1 tsp
• Water - 2 cups
• Ginger - 1/2 inch piece [ finely chopped ]
• Green chillies - 2 [ slit ]
• Curry leaves - little
• Fresh coriander leaves - little
• Oil - 2 to 3 tsp
• Sugar - 11/2 tsp

For seasoning :

• Mustard seeds - 1 tsp
• Curry leaves - little
• Asafoetida - a pinch
• Green chilli - 2 [ slit ]

Method :

Take one big bowl. Add rawa, curd, salt, chopped ginger, lemon salt and water, mix well and keep aside for 25 minutes. Mean time take 1 glass of  water and keep on the gas. When its start boiling add salt, sugar, and chopped coriander leaves. Then keep one fry pan add 2 tsp of oil to that, when the oil  becomes hot, add mustard seeds. When the seeds pop, add asafoetida, green chillies [ slit ] and curry leaves and pour to the water and set aside. After 25 minutes the batter becomes fluffy. Keep the pressure cooker on the gas, when the water becomes hot apply little ghee on the vessel and pour the mixture up to 3/4 level. Close  the cooker and allow to boil for 20 minutes. [ like idli ] Remove from the gas. Wait for 2 seconds. Then tilt the vessel on the plate and cut the dokla on squre pieces. While serving arrange the dklas on the plate and sprinkle the water to the doklas which we prepared and kept before. Have with green chutney.

Mango Delight Ice Cream

Ingredients :

• Whole milk [ thick ] - 1/2 litre
• Condensed milk - 1 small tin
• Powdered sugar  - As per taste
• Fresh cream - 1 cup
• Mango pulp - 1 cup
• Mango pieces -2 tbsp

Method :

Take a blender or mixer and put all the above ingredients except mango pieces and stir for 5-10 minutes. [ Run the mixer ]. Then take one air tight plastic container, pour the mixture and garnish with mango pieces. Close the container and keep in freezer for 4-5 hours.

Enjoy your Mango Delight Ice Cream.

Barva Baingan [ Brinjal ] Hyderabadi Style

Ingredients :

• Small brinjals - 1/4 kg. [ slit into four without removing stem ]
• Onion - 2 [ roughly sliced ]
• Salt - as required
• Turmeric powder - 1/2 tsp
• Red chilli powder - 1 1/2 tsp
• Tamarind paste - 1/2 tsp
• Jaggery - 1 tsp
• Oil - as required
• Ginger garlic paste - 1/2 tsp
• Onion seeds - 1/2 tsp
• Curry leaves - little

Dry roast :

• Onion - 2 [ chopped ]
• Coriander seeds - 1/2 tsp
• Poppy seeds - 1/2 tsp
• White seasame seeds - 1/2 tsp
• Peanuts - 1 tbsp [ peeled ]
• Methi seeds - 1/4 tsp
• Cumin seeds - 1/2 tsp
• Dry coconut [ sukka copra ] grated - 2 tbsp

Dry roast each separately and grind together to a smooth paste.


Method :

First fry the brinjals in hot oil till its color changes. Then remove from the oil and keep aside. In the same oil, add onion seeds, wait for a second and add curry leaves. Then add all the dry masalas one by one. Mix well. When the oil leaves aside, add ground masalas along with fried brinjals. Add tamarind paste, ginger garlic paste, jaggery and 1/2 cup of water. Mix well and close with lid. Allow to boil for 10 minutes more in low flame. When the subji gets completely cooked, remove from the gas. Serve with hot roti and steamed rice.