Vankaya Pulusu - Eggplant in tamarind water

Ingredients:

• Eggplant- 2 medium
• Tamarind- 3-4 pieces
• Water- 1 cup
• Onion- 1 small, chopped
• Green chilies- 2-3 slit and cut
• Salt- 1 tsp or more
• Turmeric powder- 1/4 tsp
• Jaggery- a small piece
• Coriander leaves- a small handful roughly chopped
• Oil- 1 1/2 tbsp
• Mustard seeds- 1/2 tsp
• Cumin seeds 1/4 tsp
• Asafoetida- 1/8 tsp
• Dry red chilies- 2 broken into pieces

Method:

1. Roast the eggplants on heat and let them cool. The skin of the eggplants will turn black and flaky. Press lightly to see if done. if they feel soft on the inside it means the insides are cooked.
2. Meanwhile soak the tamarind in half a cup of water.
3. Peel the charred skin and mash the pulp. 
4.  Heat oil in a small pan and prepare tempering. 
5. Add the mustard seeds, cumin seeds, dry red chilies and asafoetida. 
6. As the mustard splatters, add the green chilies and chopped onion. 
7. Saute for 2 minutes until the onion is translucent. 
8. Now add the mashed eggplant to the tamarind water and place it on heat. Kepp it heat in simmer.
9. Next add salt, turmeric powder, jaggery to it and mix well.
10. Add water, tempering and mix again.
11. Let it come to a boil for about 3-5 minutes.
12. Turnoff the heat and finish with chopped coriander leaves. 
13. Serve with plain dal and rice. 

Jumbled Salad

Please watch the video until I type the recipe.
Thank you for your patience.

Ridge gourd Chutney - Berakaya Pachadi

Ingredients:

• Ridge gourd- 4-5 inch piece (Berakaya)
• Tomato- 1 medium roughly chopped
• Green chilies- 2 slit and cut into pieces
• Garlic cloves- 2 peeled
• Tamarind- 3-4 small pieces, washed
• Salt- 3/4 to 1 tsp
• Turmeric powder- 1/4 tsp
• Water- 1/8 cup
• Oil- 1 tbsp

For Tempering:

• Oil- 1 1/2 tbsp
• Urad dal- 2 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp
• Dry red chilies- 3-4 broken into pieces
• Asafoetida- 1/4 tsp

Method:

1. Wash the ridge gourd and roughly chop it into pieces. The skin need not be peeled.
2. Add oil to a pan and add these pieces along with tomato pieces, green chilies, garlic, water, salt and turmeric powder.
3. Cover with lid and let it cook for 5-7 minutes. Once the water evaporates, let it cool.
4. Simultaneously heat oil in a smaller pan for tempering. Add the urad dal, mustard seeds, cumin seeds, dry red chilies and asafoetida.
5. Turn off the heat as the mustard splatters and let it cool.
6. Grind 70% of the tempering into a coarse powder along with the tamarind pieces.
7. Now to that add the cooked ridge gourd and grind into a paste. 
8. You can either have a coarse paste or a smooth one. I prefer it to be coarse as I like to have a bite of the pieces when I am eating.
9. Mix the remaining tempering an transfer to serving bowl.
10. Serve with rice, dosa or roti. 

Hot Sweetcorn Salad

Ingredients:

• Sweetcorn- 1 cup kernels, boiled
• Carrot- 1 small, cut into julienne
• Onion- 1 small, finely chopped
• Tomato- 1 small, cut into julienne
• Green chilies- 1, finely chopped
• Lemon juice- 1 tsp
• Salt- 3/4 tsp
• Black pepper powder- 1/2 tsp
• Butter- 1 tsp
• Oil- 1/4 tsp
• Coriander leaves- a small handful, finely chopped

Method:

1. Add oil, butter to a non-stick pan and turn on the heat. The reason we add oil is that it prevents the butter from burning. 
2. Now add the carrot and saute for a minute. As the butter begins to sizzle, add the boiled sweetcorn kernels along with the water it was boiled in.
3. Add salt and pepper powder. Saute for 2 minutes. 
4. Turnoff the heat and add the onion, tomato and green chilies.
5.  Now squeeze half a lemon and mix well.
6. Top with finely chopped coriander leaves and serve hot.
7. Or let it cool down, add some mayonnaise or hung curd and serve cold. 

Banana stem in mustard paste

Ingredients:

• Banana stem- 1 (7-9 inches)
• Tamarind- a small handful, soaked in water for half an hour
• Dry red chilies- 2-3 broken and soaked in hot water for half an hour
• Yellow Mustard seeds- 1 tbsp, soaked in hot water for half an hour
• (If using normal ones reduce the quantity to 1 tsp)
• Moong dal- 1/2 cup, soaked in water for half an hour
• Salt- 1 1/4 tsp
• Turmeric powder- 1/4 tsp
• Green chilies- 2-3 slit and cut
• Curry leaves- 5-8
• Water- as required

For Tempering:

• Oil- 2 tbsp
• Urad dal- 1 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp
• Asafoetida- 1/4 tsp

For detailed procedure of cutting and chopping the banana stem, please watch the above video. It can get tricky for a first timer.

Method:

1. Soak the required ingredients before starting the cutting. They will be ready by the time the banana stem is cooked. 
2. Remove the outer covering of the banana stem and cut it into round disks. Then chop into tiny pieces and add to water. Wash once and boil in water for 15-25 minutes. 
3. Add 1 tsp salt while boiling. 
4. Now heat a pan and add oil to it. 
5. Add urad dal, mustard seeds, cumin seeds and asafoetida. As the mustard splatters add, green chilies and curry leaves. 
6. Next add the moong dal and pour in 1/4 cup of water.
7. Cover with lid and let it cook in simmer for 3-5 minutes.
8. Then add the boiled banana stem and mix. Do not cover with lid. Let it cook for another 3-5 minutes.
9. Meanwhile squeeze the tamarind and keep the water ready. 
10. Pour in that water, add slat, turmeric powder and mix well. 
11. Now start to crush the soaked mustard seeds. If using a mixer, just add the soaked red chilies also to it and blend to a rough paste. 
12. If using mortar & pestle crush separately. The soaked red chilies can be roughly chopped and added as well. 
13. Immediately after crushing the mustard seeds add 1/4 tsp of oil to it and mix well. This is to prevent it form turning bitter. 
14. Now add this to the curry and cook for 2-3 minutes in simmer.
15. Turn off the heat and let it sit for 5 minutes.
16. Serve with rice or roti. 

Menthi Majiga - Tempered Buttermilk

Ingredients:

• Buttermilk- 2 cups
• Salt- 1 1/2 tsp
• Turmeric- 1/4 tsp
• Green chilies- 2, chopped
• Coriander leaves- a small handful, chopped
• Curry leaves- 6-8, chopped
• Ginger- 1/2 inch crushed (optional)

For Tempering:

• Oil- 1 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp (Jeera)
• Fenugreek seeds- 1/2 tsp (Methi)
• Dry red chilies- 2 broken
• Carom seeds- 1/2 tsp (Ajwain)
• Asafoetida- 1/4 tsp

Method: 

1. Take two cups of buttermilk. Or prepare it using 1 cup thick yogurt and adding 1 cup water to it. shake well. 
2. To the buttermilk, add salt.
3. Heat oil in a small pan for tempering. Add mustard seeds, cumin seeds, fenugreek seeds, dry red chilies and asafoetida. As the mustard seeds splatter, add carom seeds (Ajwain), chopped green chilies, chopped coriander leaves, crushed ginger. 
4. Turn off the heat after 30 seconds and add turmeric powder.
5. Add this tempering to the buttermilk and mix well. 
6. Let it sit for 20-30 minutes and serve. 
7. It can be served as a summer cooling drink by refrigerating it. 
8. Or serve it with rice like we south indians do. 

Wood apple Chutney- Velaga Pandu

Ingredients:

• Wood apple- 1 ripe (Velaga Pandu) 
• Dry red chilies- 15-18 broken into pieces
•  Mustard seeds- 1 tbsp
• Fenugreek seeds- 1 tbsp (Methi seeds)
• Salt- 1 1/2 tsp
• Jaggery- 1 tbsp
• Oil- 1 1/2 tbsp

For Tempering:

• Oil- 1 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp (Jeera)
• Dry red chilies- 1 broken 
• Asafoetida- 1/4 tsp (Hing)

Method:

1. Break open the wood apple carefully using a pestle. Do not hurt your fingers and make sure kids are no where around. 
2. Check the insides to see if the pulp is good. It will be slightly brown in color. 
3. If there is a whitish covering discard it. It is overripe and has moss growing on it.
4. Use a spoon to scoop out the pulp into another bowl. 
5. Heat oil in a small pan and roast the mustard seeds, methi seeds and dry red chilies for 2 minutes or less. 
6. Let it cool down and grind into fine powder. 
7. Now add the pulp into the jar and grind once. 
8. Mix and add salt, jaggery.
9. Grind again once and mix well. 
10. Do not add water even when it gets tough to grind. the salt and jaggery will release enough moisture to help in grinding. 
11. Grind till you get a paste with tiny bits of seeds remaining. 
12. Prepare tempering by heating oil and add mustard, cumin seeds and dry red chilies to it. As the mustard splatters add asafeotida and turn off the heat. 
13. Mix it nicely into the chutney and transfer to an air tight box. 
14. Serve with rice, dosa, roti or parantha.
15. It will stay good in the refrigerator for up to 10 days. 
16. Remember not to add water. 

Raw Tomato Spring Onion Chutney

Ingredients:

• Tomatoes- 6 (I used yellowish orange ones)
• Spring onion- 3 medium sized
• Green chilies- 3-5  broken into two
• Garlic cloves- 3-4, peeled and roughly chopped
• Corainder leaves- a small handful, washed
• Oil- 2 tbsp
• Salt- 1 tbsp

For Tempering:

• Oil- 1 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp
• Asafoetida- 1/4 tsp
• Dry red chilies- 1 broken (if required)

Method:

1. Roughly chop the tomatoes and spring onions. 
2. Heat oil in a heavy bottom pan and add the chopped tomatoes, spring onion, green chilies, garlic cloves, coriander leaves and salt. 
3. Let it cook till the tomatoes are soft, by stirring occasionally. It will take about 20-30 minutes.
4. Once the mixture is thick turn off the heat and let it cool. 
5. Grind to either a coarse paste or smooth paste, depending on your taste. 
6. Prepare tempering by heating oil in a small pan. Add mustard seeds, cumin seeds, asafoetida and dry red chilies.
7. As the mustard splatters turn off the heat.
8. Add to the ground chutney and mix well.
9. Take into serving dish and serve with rice, roti, idli, dosa, vada. 
10. Store the remaining in an airtight box and keep in the refrigerator. It will stay good for up to 3 days. 

Tips:

1. Add a half a spoon of sugar while cooking for mild sweetness.
2. Add a tiny piece of tamarind for more tangy flavor.

Masala Dosa

Ingredients:

For Dosa Batter:

Please watch the video for detailed instructions.

• Urad dal- 1 cup, soaked for 5-6 hours
• Rice- 1 cup, soaked for 5-6 hours 
• (Both can be soaked together the previous night)
• Salt- 1 1/2 tsp

For Masala Dosa:

• Oil- 1 tsp
• Potato Curry
• Dosa
• Ginger chutney

Method:

1. Grind the soaked urad dal and rice with 1 cup oi water in a wet-grinder for about 10 minutes. 
2. Check in between to see if the batter is smooth enough for your taste. 
3. Once done, add salt and mix well. 
4. Add water to make the batter runny while preparing the dosa. 
5. Store in refrigerator for future use. 
6. We need not let it sit for fermenting because it is prepared in wet-grinder but for those who like, they can leave it outside for an hour and then store in refrigerator. 
7. Take the batter, dilute it by adding water. Mix well.
8. Heat a tawa or pan and spread the batter on the hot tawa. Keep the heat on medium.  
9. Then add drops on oil on the outer edges of the spread. 
10. Cook for 1 minute or so and as the outer edge starts to separate form the pan, gently use a spatula to lift the dosa. 
11. Either flip it over and cook for a minute or take off the heat onto a plate.
12. That depends on how you like your dosa.
13. Now add some water to a small amount of ginger chutney to dilute it.
14. Spread the chutney on the less cooked side of the dosa. 
15. Place a small quantity of the Potato curry in the center and fold the dosa from all sides. 
16. Serve with ginger chutney, Sambar, peanut chutney.

Ginger Chutney - Hotel Style

Ingredients:

• Ginger- 25 gms
• Tamarind- 25 gms
• Dry red chilies- 10-12 broken into pieces
• Garlic cloves- 3-5 big, peeled
• Salt- 1 tbsp
• Jaggery- 4-5 pieces

Soak the tamarind and dry red chilies in hot water separately for 30 minutes. Do not throw away that water.

For Tempering:

• Oil- 1 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp (Jeera)
• Asafoetida- 1/4 tsp

Method:

1. Wash, peel and roughly cut the ginger.
2. Once you have the soaked and softened tamarind and red chilies, you can start the preparation which is very easy.
3. Add the ginger, tamarind and dry red chilies to a mixer jar. Pour some of the tamarind water and grind once. 
4. To this add garlic and salt. Pour little more water and grind again. 
5. Now add jaggery pour more water (of tamarind or red chilies) and grind to a smooth paste. 
6. Add remaining water if you like the chutney runny. 
7. Now heat oil in a small pan for tempering.
8. Add mustard seeds , cumin seeds and asafoetida. As the mustard splatters turn off the heat and add to the chutney. Mix well and serve.
9. This chutney tastes great with idli, dosa, roti, minapa roti or garelu. 

Notes:

1. The water used to soak the red chilies can be added to curries and so can be the remaining tamarind water. 
2. This chutney can be stored in the refrigerator for up to 4 days.