Kitchen-Kollections

Rawa Dosa

Ingredients

1 cup rawa
1/2 cup rice flour
A pinch soda bicarb
1 cup buttermilk
1 cup chopped coriander
3 chopped green chillies
Salt to taste

Method

Blend all the ingredients in a blender.  The batter should be of thin consistency. Add salt and soda bicarb and keep it aside for 15 minutes. Now take a griddle or a tava. Take a spoonful of the batter and spread it around. Apply some oil to the sides and keep turning it over till both the sides are gloden brown. Serve hot with coconut chutney or sambhar!

Ingredients

2 cups round slices of bittergourd
1 cup chopped onion
3 chopped green chillies
A pinch of Turmeric powder
1 tsp Gram flour or besan
2 tbs Lemon juice

Method

Cut the bittergourd into thin round slices. Place all of them on a plate and sprinkle salt and turmeric and mix well. Keep it like that for at least 15 minutes. Now take a ziplock bag or any bag and put all these pieces into it and squeeze the juice out of the pieces. Sprinkle some oil on the pieces and microwave it for 10 minutes on high (stirring in between).

Take a pan and add popu (urad dal, mustard seeds, jeera and senagapappu, red chillis, curry leaves) Add chopped onion and green chillies and fry them till onions turn transulcent. Now add the bittergourd pieces and cook for 15 minutes stirring in between. Add 1 tbsp of besan or gram flour and mix well so that it absorbs all the oil. The reason why I add besan is it soaks the bitter taste and gives a crunchy look. This curry goes well with chapatis!

Wheat bran upma

I am sure all south indians are all familiar with semolina or rava upma. But there is another variety of upma too…goduma rava upma or wheat bran upma. Its highly nutritious and really tasty.

Here is the recipe :-

Cooking time 20-25 min

Ingredients

1 cup wheat bran
1 cup diced Onion
2 diced green chillies
Curry leaves – 4 to 5
1 potato cut into pieces
1 cup boiled peas
1 cup diced carrot
2 cups water

Popu or Tadka

1 teaspoon sanagapappu
1 teaspoon minapappu
1 teaspoon  mustard seeds
1 teaspoon  jeera
2 or 3 red chilli
half a teaspoon of ginger garlic paste
salt to taste

Method

Pour some vegetable oil in a pan. Add mustard seeds and let it splutter. Add sanagapappu, minapapappu, jeera and red chillies. Stir well. Add onion, green chilies, curry leaves and ginger garlic paste and keep stirring until onions are transparent and soft. Add potato, peas and salt and let it cook for a while. Add 2 cups water and let it boil. Now slowly add the wheat bran and mix well. Put a lid on the pan and let it cook for 10 min stirring in between. After it is cooked, garnish it with coriander leaves and savour it!

Ingredients

2 pound tindora or dondakaya (preferably boiled)
Curry leaves
Popu or tadka
Popula powder
Peanuts – half a cup
Red chilli powder – half tsp
Salt to taste

Method

Pour two tablespoon of oil in a deep pan and add popu ( chana dal, urad dal, jeera, mustard seeds – half tsp) Add curry leaves, peanuts and fry for a while. Add the sliced dondakaya pieces and mix it well so that oil is covered on all pieces. Add salt and red chilli powder. Do not cover it with lid and keep frying it for at least 15 minutes. In the end add popula powder and again fry for a while. It tastes very well with hot chapatis.

Dondakai Curry or Tindora curry

Ingredients

2 Pounds Dondakai
2 tsp Popula karam
2 tbsp Oil

Method

• Chop dondakai in long thin slices.
• Add 2 tbsp oil in a pan. Once the oil is hot enough add all the chopped dondakai. Keep mixing and stirring the curry pieces. After the pieces begin to soften add salt to taste. Do not cover with a lid if you like a fried taste 
• After about 20-25 minutes the pieces would soften and now you can add chilli powder and popula karam.
• Add chopped coriander leaves and curryleaves.  Mix and leave it on for a while.
• This can be served with rice or chapattis.

Popula Karam 
 

Ingredients

1/2 tsp vegetable oil
1 tbsp urad dal
1tbsp chana dal
1/4 tbsp mustard seeds
1/4 tbsp jeera seeds
6-8 menthulu
tamarind -size of half a lemon
3 tbsp groundnuts
4 pinches HIng (Asefotida)
10 Red chillies

Method

• Take a medium depth pan and add  1/2 tsp of vegetable oil.  Roast urad dal, chana dal, mustard seeds, jeera seeds , menthulu, hing, tamarind, and red chillies. Roast this mixture till the seeds start to turn light brown.
• While this is going on, take another pan and dry roast the peanuts [make sure that they are roasted well and are dry and are not too oily.
• Once both the above steps are complete keep them aside to cool.  Grind them into coarsee powder.
• Store the powder in airtight container.  This powder can be used for most fried version of almost all vegetables. Mostly I use it for potato , dondakai, bhindi, egg plant , cauliflower….

Carrot Coconut curry is another curry which is quite easy to make and very nutritious. This is one of the typical andhra recipe..you will find this curry being served in marriages..its quite common there in india. So here is the recipe.

Ingredients

2 cups grated carrot

1 cup grated coconut

2 green chillies

salt to taste

Popu or tadka

1 tspn urad dal

1 tsp chana dal

1 tsp mustard seeds

1 tsp jeera

2 or 3 red chillies

a bunch of curry leaves

Coriandar leaves for garnishing

Method

Pour 1 tbsp of vegetable oil in a pan. Heat should be on medium. Add the tadka ingredients and keep stirring. Add green chillies and carrot and saute well. Add salt to taste. Put a lid on the pan so that it is properly cooked. After almost 10 to 15 min, add the grated coconut and mix it well. Again put the lid and let it cook. It takes approximately 20 to 25 min to make this curry. In the end, add coriandar leaves on top. Serve hot with chapati aur rice.