PACHI PULUSU

Tamarind	medium big size ball
Water	1 litre
Sesame	2 tbsp
Green chillies	10-15
Red chilly powder	½ tsp
Onions medium small	2 (chopped)
Sugar	2 tsp
Oil	2 tbsp
Tempering seasonings	Urad - 1 tsp Mustards - ¼ tsp Cumin seeds - 1 tsp Garlic - 3 flakes Red chillies - 2 Curry leaves - few Coriander leaves 2 tsp chopped
Coriander leaves/ Cilantro	2 tsp chopped

• Dry roast sesame till light brown in color.
• Heat tbsp oil in a kadai and fry the green chillies. Remove from oil and cool it down.
• Make a fine paste with roasted sesame and green chillies. Keepa aside
• Extra the juice from tamarind with litre water. The the juice should be lite.
• Add red chilly powder, turmeric, salt and sugar and sesame-green chillies paste. Mix well without any lumps.
• Prepare tempering with the remaining oil in the same kadai. Pour on the above prepared tamarind water.
• Add onions and chopped cilantro.
• Serve with rice and chicken fry as side dish

Idli Sambar and Tomato Chuntey

BASIC IDLI BATTER:

Urad dal	1 cup
Idli Rawa	2 cups
Rice flakes	1/8th cup
Salt	to taste
Water

• Wash and soak Urad dal, rice flakes and Idli rawa separately for 4-6hrs.
• In a mixer jar or grinder put washed urad dal, rice flakes and grind into fine paste by adding water till soft and fluffy.
• Wash rava and take hand full of rawa and squeeze as much you can. Combine both rawa and batter and mix well by adding salt to taste.
• Cover and keep the batter in a warm place overnight to let the idli batter ferment.
• Now batter is ready for making idli's.

SAMBAR 

Toor Dal	1/2 cup
Vegetables	Bottle gourd -       8 small pieces Carrot -                1 / 50 g (cut into sticks) Ladyfingers -        4 (cut into 2” size) Tomatoes  -          2 (diced) Shallots / small onions - 4 -6
Tamarind	small size (extract the juice)
Green chillies	4 split
Curry leaves	few
Coriander leaves	hand full
Salt	to taste
Turmeric	1/2 tsp
Jaggery	1 - 2 tbsp

Sambar Powder :

Urad Dal	1 tsp
Channa Dal	1 tsp
Coriander seeds	1 tsp
Fenugreek seeds	1/4 tsp
Red chilies	4 - 6

• Dry roast all the above ingredients.
• Cool it down and blend into fine powder.

Tempering Seasonings :

Urad dal	1 tsp
Mustard’s	½ tsp
Garlic pods	4 (flatten)
Fenugreek seeds	few
Curry leaves	one string
Oil	2 tbsp
Hing	1/4 tsp

• Pressure cook Toor Dal, till dal is cooked.
• Boil vegetables in salt and turmeric water.
• When vegetables are cooked add tamarind juice and boil till raw smell disappears.
• Add smashed dal, enough water to make it medium thick, salt to taste, coriander and few curry leaves. Cover and boil it for 5 minutes.
• Add sambar powder and Jaggery. Boil it for another 3-4 minutes.
• Off the flame and pour hot tempering seasonings.
• Garnish with coriander and 2 tbsp of coconut.
• Serve with Rice, Idli, Dosa, Wada....

TOMATO CHUTNEY 

Tomatoes - 250 gm
Green chillies - 8
Cumin seeds - 1 tsp
Salt - to taste
Tempering : Urad dal - tsp, cumin seeds - 1/2 tsp, red chilly - 2, curry leaves - few. 
Oil - 2 tbsp 

•  Heat tbsp oil. Add cumin seeds and green chillies. Cook for a minute. Add roughly chopped tomatoes and mix well. Cook for 3-5mins and off the flame. 
• Cool it down and grind into paste.
• Transfer to a bowl. Give tempering with remaining oil and pour it on chutney.
• Ready to serve.

 

SAMBAR

Toor Dal	1/2 cup
Vegetables	Bottle gourd -       8 small pieces Carrot -                1 / 50 g (cut into sticks) Ladyfingers -        4 (cut into 2” size) Tomatoes  -          2 (diced) Shallots / small onions - 4 -6
Tamarind	small size (extract the juice)
Green chillies	4 split
Curry leaves	few
Coriander leaves	hand full
Salt	to taste
Turmeric	1/2 tsp
Jaggery	1 - 2 tbsp

Sambar Powder :

Urad Dal	1 tsp
Channa Dal	1 tsp
Coriander seeds	1 tsp
Fenugreek seeds	1/4 tsp
Red chilies	4 - 6

• Dry roast all the above ingredients.
• Cool it down and blend into fine powder.

Tempering Seasonings :

Urad dal	1 tsp
Mustard’s	½ tsp
Garlic pods	4 (flatten)
Fenugreek seeds	few
Curry leaves	one string
Oil	2 tbsp
Hing	1/4 tsp

• Pressure cook Toor Dal, till dal is cooked.
• Boil vegetables in salt and turmeric water.
• When vegetables are cooked add tamarind juice and boil till raw smell disappears.
• Add smashed dal, enough water to make it medium thick, salt to taste, coriander and few curry leaves. Cover and boil it for 5 minutes.
• Add sambar powder and Jaggery. Boil it for another 3-4 minutes.
• Off the flame and pour hot tempering seasonings.
• Garnish with coriander and 2 tbsp of coconut.
• Serve with Rice, Idli, Dosa, Wada....

Rasam or Chaaru

Servings: 3-4 persons

Water	500 ml
Tamarind	to taste
Whole Red chilly	1
Garlic	1 (mashed)
Tomatoes medium sized	1 (diced)
Coriander leaves	pit full
Curry leaves	1 string
Turmeric	1/4tsp
Salt	to taste
Rasam Powder:	Coriander seeds - 2 tsp Cumin seeds - 1 tsp Peppercorns - ¼ tsp (grind into coarse powder)
Sugar	¼ - ½ tsp
Tempering seasonings:	Fenugreek seeds - few Mustard’s - ¼ tsp Red chilly - 1 (break into two) Garlic - 1 or 2 (flatten) Curry leaves - few Oil - 1 - 2 tsp

• In a pot take water and add all ingredients, except rasam powder and tempering ingredients.
• Bring to rolling boil and continue to boil till tamarind and tomatoes are well cooked and boiled in water.
• Add rasam powder and boil it for 2 more minutes. Off the flame.
• Heat oil and fry tempering ingredients and pour on rasam. Cover and allow to sit for 5 minutes.
• Garnish with cilantro and serve with appadam or with Fry dishes.

QUICK AND NUTRITIOUS MEAL

In this meal I prepared PLAIN RICE, BEET ROOT FRY and PALAKURA PESARA PAPU/ PALAK MOONG DAL. Its easy and quick. It takes 30-45mins for preparation.

PALAKURA PAPU/ PALAK MOONG DAL

Moong dal	3/4th cup
Spinach	1 bundle or 2 cups (chopped)
Turmeric	1/4th tsp
Salt to taste
Green chillies	4 split
Mustard's	1/2tsp
Cumin seeds	1/2tsp
Garlic flakes	2 (flatten)
Dry red chill's	2 (break into PCs)
Oil	2tbsp
Lime juice	2-3tbsp
Onions (optional)	1/4th cup (finely chopped)
Curry leaves	few

• Wash moong dal, add 2cups of water and boil till dal is cooked and smooth. While boiling add turmeric and green chillies.
• Heat 2tbsp of oil and fry garlic, Cumin seeds, mustard's, red chilli's and curry leaves.
• Add onions and fry for a while. Add spinach and mix well and fry till spinach is nicely fried.
• Now add cooked dal and salt to taste. Mix well and allow to boil for 5min on medium flame.
• Off the flame. Before serving add lime juice and serve with hot rice or roti.

BEET ROOT FRY

http://paddusrecipehouse.blogspot.com/2010/06/beet-root-fry.html

TOMATO RASAM

Ripen tomatoes (medium sized)	6 (cut into cubes)
Coriander leaves/cilantro	half bunch
Curry leaves	2 strings
Garlic flakes	4 (flatten)
Red chilly powder	1/2tsp
Salt	to taste
Tamarind	less than lemon size
Green chillies	4
Coriander/dhaniya powder	1tbsp
Cumin/jeera powder	1/2tbsp
Water	2 cups

 For Tempering/Tadka:

Ghee	1tbsp
Mustard seeds	1/2 tsp
Fenugreek seeds	1/4tsp
Cumin seeds	1/2tsp
Garlic	2 flakes
Red chilles	2
Curry leaves	few

• In a deep sauce pan add 2cups of  water, tomatoes, coriander leaves, curry leaves, garlic, red chilly powder, tamarind, salt, turmeric and green chillies and boil for at least 10-5 Min's until tomatoes are cooked.

•  Allow it to cool and smash the tomatoes with hand or with lentil/dal masher. Take out the juice as much as possible. Strain the juice and throw out the pulp.

• Again keep the tomato rasam on heat add 1/2cup water and bring to boil. While boiling add coriander and cumin seeds powder and check salt and spicy. Allow to boil for 3-5mins.

• Now in separate pan heat ghee and give tempering/tadka and add to tomato rasam.

• Serve with hot rice along with papads