Majiga Pulusu

Ingredients:

• Buttermilk- 2 cups (can be slightly sour)
• Green chilies- 3-4 slit  vertically
• Potato- 1 medium (peeled & diced)
• Bottle gourd- around 6 inches long (peeled & cut into half inch pieces)
• Water- 1/2+ 1/8 cup
• Chickpea flour/Besan- 1 1/2 tbsp (senaga pindi)
• Coriander leaves- a small handful, roughly chopped
• Salt- 1 tsp or more
• Turmeric powder- 1/4 tsp

For paste:

• Dry coconut pieces- 1/8 cup
• Ginger- 1 inch
• Garlic- 3-4
• Peppercorns- 10-12
• Chana dal- 1 1/2 tbsp
• Coriander seeds- 1 tbsp

For Tempering:

• Oil- 1 1/2 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp
• Fenugreek seeds- 1/2 tsp (Methi)
• Dry red chilies- 34 broken into two
• Curry leaves- 6-8 leaves
• Asafoetida- 1/4 tsp

Method: 

1. Take the vegetables and parboil in a 1/2 cup of water for about 15 minutes on medium. The veggies have to be firm yet soft.
2. Churn curd to get buttermilk in the meantime. Or prepare of the masala to be added.
3. Take all the ingredients listed in the "for paste" and grind into a smooth paste by adding water gradually. The ingredients are used raw.
4. Once the veggies are cooked, add the paste to the veggies and mix.
5. Reduce the heat to simmer and continue cooking.
6. Take chickpea flour (besan) into a small bowl and add 1/8 cup of water to it.
7. Mix without lumps.
8. Add this mix to the boiling pan and mix again.
9. Now, add the buttermilk gradually. If you are worried about the buttermilk splitting, turn off the heat and turn it on again after adding.
10. Make sure the heat is in simmer though.
11. Now, add salt, turmeric and keep stirring occasionally.
12. Prepare tempering in a small pan. To 1 1/2 tbsp oil add mustard, cumin, fenugreek seeds, dry red chilies, and asafoetida. When the mustard splutters, add split green chilies and curry leaves.
13. Turn off the heat.
14. Add the tempering to the buttermilk mixture and stir well.
15. Let it cook for another 5 minutes on simmer. Turn off the heat.
16. Let it sit for 10 minutes.
17. It's ready to serve with rice, dosa, roti, puri, etc.

Pindi Pulihora

Ingredients: 

• Rice Rawa- 2 cups
• Water- 3-4 cups (depending on the size of the rawa.)
• Tamarind paste- 1/2 cup
• Salt- 1 1/2 tsp or more
• Turmeric powder- 1/2 tsp

For Tempering:

• Oil- 4-6 tbsp
• Peanuts- 2 tbsp
• Cashew- 6-8 broken (Optional)
• Chana dal- 1 1/2 tbsp
• Urad dal- 1 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp (Jeera)
• Dry red chilies- 6-8 broken (or less)
• Green chili slit vertically- 4-5
• Curry leaves- a small handful.

Method: 

Please watch the video for the procedure until I type the written recipe soon. Thank you. 

• The aim is to make sure that the rawa is cooked but not mushy. The amount of water required depends on the rawa. If the rawa has bigger granules, it takes more water.
• Also, let it sit and cool completely before mixing in the tamarind paste. This helps to separate any lumps formed in the rawa. 
• Lemon juice can be used as well. I just happen to like the tamarind version more. 
• Please visit the Link to know how to prepare tamarind paste. It can be prepared plain without tempering and stored for more than 3 months in the refrigerator. 
• The pulihora can be prepared well in advance. That way it'll be crumbly and the longer it sits, the better it tastes. 

Kandi Pachadi / Tuvar Dal Chutney

Ingredients:

• Tuvar Dal/ Kandi Pappu- 1 cup (Pigeon Pea)
• Garlic Cloves- 5-8 peeled
• Dry red chilies- 5-8 broken
• Cumin seeds- 1 tsp (Jeera)
• Tamarind- a small piece (Washed)
• Water- as required (for grinding)

For Tempering:

• Oil- 1 1/2 tbsp
• Mustard seeds- 3/4 tsp
• Cumin seeds- 1/2 tsp (Jeera)
• Asafoetida- 1/4 tsp (Hing)
• Dry red chilies- 1-2 broken 

Method:

Please watch the video for the procedure until I update the written recipe. Thank you.
It is very simple to prepare and stays good for 3-5 days.

Dabbakaya Pulihora

Why not try something new and different for this Sankranthi. :)
Presenting the Dabakaya or Citron Pulihora. It is very much similar to lemon rice and tastes better.
And since the fruit is seasonal, grab it before it vanishes from the markets.

Ingredients:

• Cooked rice- 2 cups
• Salt- 1 1/2 tsp or more
• Turmeric powder- 1/2 tsp
• Citron/Dabbakaya- 1/2 (get one and use one half for Pulihora and the other for Chuntey)

For Tempering:

• Oil- 4-6 tbsp
• Peanuts/Cashews- 2-3 tbsp (as per choice)
• Chana dal- 2 tbsp
• Urad dal- 2 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp (Jeera)
• Dry red chilies- 8-9 broken pieces
• Green chilies- 3-4 slit vertically
• Curry leaves- one stem
• Asafoetida- 1/2 tsp (Hing)

Method:

Please watch the video for the procedure until I update the written recipe. Thank you.

Notes: 

• Do not use the same hand to squeeze the fruit for juice and mixing of rice. The peel has all the bitterness and it will be transferred to the rice making the pulihora bitter. Squeeze the juice first and keep it ready to add to the rice. 
• Let it sit for an hour or so before serving. 

Tamarind Pickle or Chintakaya Pachadi

Ingredients:

• Tamarind: 250 gms (washed, dried and let in sun for a day) (there has to be absolutely no moisture)
• Dry red chili- 80-100 gms
• Mustard seeds- 1 tbsp
• Fenugreek seeds- 1 tbsp (Methi)
• Oil- 1 tbsp
• Garlic cloves- 8-9 peeled

For Tempering:

• Oil- 5 tbsp
• Mustard seeds- 1 tsp
• Asafoetida- 1/2 tsp (Hing) 

Method:

Please watch the video until I update the written recipe. Thank you.
Tamarind has to be deseeded and roughly chopped before preparing the pickle. For the procedure, refer to the video.

Red Chili Pickle

Ingredients:

• Red Chilies- 150 gms Cleaned with a damp cloth and left to dry in the sun for an hour or so. 
• Lemon- 1 big
• Garlic cloves- 4-5 big and peeled (Optional)
• Salt- 1 1/2 tbsp or more
• Mustard seeds- 1/2 tsp
• Fenugreek seeds- 1 1/2 tbsp (Methi)

For Tamarind Chili Recipe:

• Tamarind- 3-5 pieces 
• Washed, patted dry and let in sun for a few minutes. Any presence of dampness will spoil the pickle. 
• Ground red chili paste
• Garlic Cloves- 3 peeled
• Salt- 1/2 tbsp

For Tempering: (Two temperings separately for both the pickles)

• Oil- 3-5 tbsp 
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp (Jeera)
• Asafoetida- 1/2 tsp (Hing)

 Method:

Please watch the video for the detailed procedure. The written recipe will be updated in a few days. Thank you. :)

Cabbage Manchurian

Ingredients:

• Cabbage- 1 medium, chopped
• Spring Onion- 3
• Ginger- 1 inch
• Garlic cloves- 6-8
• Green chilies- 3-4 finely chopped
• Salt- 1 tsp or more
• Red chili powder- 1 tsp or more
• Garam masala- 3/4 tsp
• Onion- 1 big, chopped
• Maida- 3-5 tbsp
• Rice flour- 2-4 tbsp
• Water- 1/2 cup (for boiling cabbage)
• Tomato sauce- 1 tbsp
• Soy sauce- 1 tsp
• Vinegar- 1/2 tsp
• Sugar- 1/2 tsp (optional)
• Coriander leaves- a handful, roghly chopped

Method:

Please watch the video for procedure. I will update teh written recipe in a few days. Thank you for your patience.