Rasam Powder

Ingredients
1 tbsp toor dal
5-6 dry red chillies
1/2 tbsp cumin seeds
1 tbsp coriander seeds
1 tsp peppercorns
1 tsp dry curry leaves
Ghee(clarified butter) for roasting

Procedure

Roast each of the above till they turn aromatic.
Powder to a fine powder using a coffee grinder and
use as required.
This will keep well for months in a airtight
container.
You can make a larger quantity of this by
using the above ingredients in the same ratio.

Vaangi Baath

Ingredients
1 long purple brinjal(eggplant), cut into large pieces
1 1/2 cup raw rice, washed and cooked such that the
grains of rice remain seperate
5 red chillies
6 peppercorns
1/2 tsp turmeric
4 tbsp ghee(clarified butter)
4 cloves
Salt to taste
1 tsp urad dal
1" cinammon
1 1/2 tsp coriander seeds
1/2 tsp cumin seeds
2 green chillies
1 tsp channa dal
1/2 tsp mustard seeds
1 tsp oil for frying the masala
1/2 cup sour buttermilk or 2 tsp lemon juice

Procedure

Fry in the 1 tsp oil 4 out of 5 red chillies, turmeric,cloves,
cinammon, cumin, coriander and peppercorns.
Powder them using a coffee grinder and set aside.
Heat the ghee in a pan and add the mustard seeds, red chilli,
green chillies, urad dal and channa dal.
When the seasoning is almost done, add the brinjal pieces
and fry till the brinjal is done.
Now add the buttermilk and mix well.
Add the powdered masala and mix.
Add salt to taste.
Bring to a boil and remove.
Mix this with the cooked rice and heat through.
Serve hot.

Dhokla

Ingredients

Gram flour 200gms.
Curd (yogurt) 1 cup
Chopped green chili 1 tbsp.
Turmeric powder 1/2 tsp.
Mustard seeds 1 tsp.
Chopped ginger 1 tbsp.
Soda bi-carb 1 tsp.
Chopped green coriander 1 tbsp.
Fresh grated coconut ½ cup
Lemon 1 no.
Oil 2 tbsp.
Salt As per taste

Procedure
 
1.Take gram flour in a bowl. Add beaten Yogurt and warm water. Whisk
well to remove all lumps. The mixture should have a thick consistency. Add
salt and cover it and leave it to ferment for 3-4 hours.
2. Make a paste of ginger and green chilies.
3. Add this paste to the fermented mixture. Add turmeric powder and
correct seasoning.
4. Keep the steamer ready on the flame.
5. Grease a dhokla mold or a shallow cake tin with a little oil. In a small
bowl take one teaspoon of soda bi-carb, 1 teaspoon oil and juice of 1
lemon. Mix well and add this to the Gram flour mixture.
6. Pour the batter into the greased mold and steam for 10-12 minutes.
7. Cool for sometime. Cut into squares and arrange in a serving
platter/bowl.
8. Heat oil in a small pan. Add mustard seeds. When the seeds begin to
crackle, remove and pour over the dhoklas.
9. Serve garnished with chopped green coriander leaves and grated
coconut.

Pepper(Milagu) Rasam

Ingredients
1 small tomato, chopped into small cubes
1 1/2 tsp peppercorns
1 tsp cumin seeds
1 tsp mustard seeds
1 sprig curry leaves
2 tsp thick tamarind juice
1/2 tsp sugar or jaggery water
1 tsp chopped coriander leaves
A pinch of hing(asoefetida)
Salt to taste
2 tsp ghee(clarified butter)
6 cups of water

Procedure
Powder the peppercorns in a peppermill or coffee
grinder to get a very coarse powder.
Mix together the water, tomato, pepper,salt
sugar(jaggery) and tamarind juice.
Bring it to a boil on a low flame.
Season with mustard, hing, curry leaves and cumin
in ghee.
Garnish with chopped coriander.
Eat when hot with plain rice.

Majjige Huli/ majjiga pulusu

Ingredients
5 cups buttermilk
1/2 lb. green beans
7-8 green chillies
1 cup fresh coconut, shredded
1 tsp mustard seeds
1/2 tsp cumin seeds
1 sprig curry leaves
2 tsp oil for seasoning

Procedure
Cut the beans into 1 inch long pieces.
Boil in a little water till done.
Drain and set aside.
Blend together the coconut and green chillies.
Add this paste to the buttermilk and mix well.
Add the beans and salt to taste.
Dilute with some water if needed.
Bring to a boil on a low flame.
Season with mustard, cumin and curry leaves.
Other vegetables like eggplant, cucumber
etc can also be used for this preparation.

Pudina Paratha

Ingredients

Whole meal flour 250 gms.
Mint leaves 1 cup
Oil 3 tbsp.
Salt As per taste

Procedure
1. Sieve flour.
2. Dry mint leaves on a hot griddle and then powder

3. Mix flour, salt and mint powder, add water to make a semi hard dough.
4. Knead well, cover and keep aside for 10 minutes.
5. Divide into 8 equal portions,
6. Roll out each portion with a rolling pin to approximately six inch diameter.
7. Cook rolled portion (paratha) on a Tawa (griddle plate), on moderate heat for 3 minutes. Turn it and smear half a table
spoon of oil on paratha. Repeat the same on the other side.
8. Cook on low heat till golden brown. Serve hot with Dal Pakhtooni or curry
of your choice.