Ingredients: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12.

Tomato 2 Steamed Plain Rice 2 1/4 Cups Onion 1 Ginger Garlic Paste 1/2 tsp Green Chiles 2 Daliya / Roasted Gram 1 Tbsp Coriander Seeds 1 Tbsp Cloves 2 Cinnamon 1 inch Stick Red Chili Powder 1/2 tsp Cilantro few Sprigs Salt to Taste

Tempering: 1. 2. 3. 4. 5. 6. Mustard Seeds 1/4 tsp Cumin Seeds 1/4 tsp Urad Dal 1/4 tsp Asafoetida a Big Pinch Curry Leaves 5 Oil 2 tsps

Method of preparation: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. Wash and roughly chop the tomatoes. Grind the chopped tomatoes into paste. Peel and finely chop the onion. Wash, remove stems and slice the green chiles. Wash and finely chop the cilantro leaves. Grind roasted gram into fine powder. Grind coriander seeds, cloves, cinnamon into fine powder using a spice blender. Heat oil in a pan, add all talimpu ingredients in order. When mustard seeds start spluttering, add ginger garlic paste. Fry for couple of seconds, stir in chopped onion. Fry till onion is light golden brown, add green chiles and the ground spice powder. Fry briefly, stir in pureed tomato, red chili powder and salt. Boil till tomato puree cooks and thickens. Stir in ground daliya powder, salt and steamed rice. Stir carefully and cook covered on low for around 5 minutes. Stir in cilantro and remove from heat. Serve spicy tomato rice with your choice of raita. Notes: Make sure rice is not overcooked.

Cauliflower dal

Ingredients:

1. 2. 3. 4. 5. 6. 7. 8.

Toor Dal 1 Cup Cauliflower 2 Cups Packed Tomato 1 Large Green Chiles 2 Turmeric Powder 1/4 tsp Red Chile Powder 1/2 tsp Cilantro few Sprigs Salt to taste

Tempering:

1. 2. 3. 4. 5.

Mustard Seeds 1/4 tsp Cumin Seeds 1/4 tsp Urad Dal 1/4 tsp Curry Leaves 5 Oil 2 Tsps

Method of preparation:

1. 2. 3. 4. 5. 6. 7. 8.

Wash and break cauliflower into small florets. Slice the cauliflower florets vertically. Wash and finely chop the tomato. Wash, remove stems and slice the green chiles. Wash toor dal under water and pressure cook the dal in 2 cups of water for 3 whistles. Remove the cooked dal in a sauce pot. Heat oil in a pan, add all talimpu ingredients in order. When mustard seeds start spluttering, add cauliflower florets and fry till they turn golden brown around the edges. 9. Then add turmeric powder, red chile powder and salt. 10. Add the cauliflower mixture, chopped tomato, green chiles into sauce pot along with dal. 11. Boil the dal for 5 10 minutes or until tomato turns soft. 12. Stir in cilantro and serve cauliflower dal with steamed rice and dollop of ghee. Notes: Make sure cauliflower is cooked well before removing from heat. Suggestions: If the cauliflower is not cooked properly, put it back on heat and cook covered on low flame till done. If cauliflower is not tender, you can also steam it or boil it in quarter cup of water before adding to the tempering.

Bottle Gourd Spinach Dal - Anapakaya Palakura Pappu For bottle gourd spinach dal, bottle gourd is chopped up and is cooked in tempered oil along with green chiles and spinach. Finally cooked toor dal added to the bottle gourd and lemon juice is mixed in for sourness. Serve bottle gourd spinach dal with steamed rice and a dollop of ghee. Makes: around 3 Servings of Bottle Gourd Spinach Dal. Ingredients:

1. 2. 3. 4. 5. 6. 7.

Bottle Gourd 1/2 of Small One Toor Dal 1 Cup Spinach 1 Cup Packed Lemon Juice 1 Tbsp Green Chiles 3 4 Turmeric Powder 1/4 tsp Salt to taste

For Talimpu:

1. 2. 3. 4. 5. 6. 7.

Mustard Seeds 1/4 tsp Cumin Seeds 1/4 tsp Urad Dal 1/4 tsp Broken Dried Red Chiles 3 4 Asafoetida a Big Pinch Curry Leaves 5 Oil 2 tsps

Method of preparation:

1. 2. 3.

Peel, wash, remove ends and chop the bottle gourd (around 1 1/2 Cups). Remove stems, wash and slice the green chiles. Wash and finely chop the spinach leaves.

4.

Refresh toor dal with water and pressure cook in 2 cups of fresh water for 3 whistles or until its soft but not mushy. 5. Heat oil in a wok, add all talimpu ingredients in order. 6. When mustard seeds start spluttering, add green chiles, bottle gourd and salt. 7. Add quarter cup of water and cook covered on low flame till bottle gourd turns soft. 8. Uncover and stir in spinach leaves and fry for a minute to let spinach wilt. 9. Finally add the cooked toor dal, turmeric powder and salt. 10. Add another quarter cup of water if necessary and cook for around 5 minutes to let the flavors develop. 11. Stir in lemon juice and serve bottle gourd spinach dal with steamed rice and a dollop of ghee. Notes: Make sure bottle gourd is cooked well. Suggestions: If the bottle gourd is not cooked properly, put it back on heat and cook covered on low flame till done. If bottle gourd is not tender, you can also steam it or boil it in quarter cup of water before adding to the tempering.

Raw Tamarind Ricejuice - Chintapandu Pulihora For raw tamarind rice, tamarind is not cooked with other spices. Tamarind is soaked in warm water and the thick juice is extracted. It is then mixed with steamed rice along with fried spices and dals. Serve raw tamarind rice with yogurt. Makes: 3 Cups of Tamarind Rice. Ingredients:

1. 2. 3. 4. 5. 6.

Steamed Rice 3 Cups Green chillies 3-5 Tamarind 1 1/2 inch sized ball Turmeric powder 1/2 tsp Raw Peanuts 3 tbsps Salt to taste

Tempering(Talimpu):

1. 2. 3. 4. 5. 6. 7. 8.

Chana dal 1/2 tsp Urad dal 1/2 tsp Mustard seeds 1/2 tsp Cumin seeds 1/2 tsp Broken red chillies 5 Curry leaves 10 Asafoetida a Big Pinch Sesame Oil 2 Tbsps

Method of preparation:

1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11.

Soak tamarind in few tablespoons of warm water for 15 minutes and extract all the thick pulp discarding any veins. Wash, remove stems and slice the green chiles. Heat oil in a pan, add peanuts and roast them until light golden brown. Remove the peanuts onto a bowl, add all other talimpu ingredients in order in the same pan with remaining oil. When chana dal turns light brown, add sliced green chillies. Fry for a minute and add turmeric powder and remove from heat. In a mixing bowl, add steamed rice, freshly squeezed tamarind extract, fried peanuts and salt. Mix everything thoroughly with a wide spatula. Taste and adjust seasonings if necessary. Leave the tamarind rice covered for couple of hours if possible. Serve raw tamarind rice with half a cup of plain yogurt.

Notes: Make sure to adjust tamarind extract according to the sourness of the tamarind. Suggestions: If tamarind rice is not sour enough, add more of the tamarind mixture to the steamed rice. Variations: You can also add chopped ginger with the spices. Cooked black chickpeas are also added to the tamarind mixture at times. Also check out Ava Pettina Andhra Pulihora.

Cabbage with Fenugreek Leaves - Cabbage Menthikura Fresh whole spices are added to hot oil to release their flavor. Cabbage is shredded and cooked in flavored oil along with fenugreek leaves and carrot. Serve cabbage with fenugreek leaves over plain steamed rice and dollop of ghee or with roti or chapati. Makes: around 4 Servings of Cabbage with Fenugreek Leaves. Ingredients:

1. 2. 3. 4. 5. 6. 7.

Cabbage 1/2 of Small Head Fenugreek Leaves / Methi 2 Cups Packed Carrot 1 Small Green Chiles 2 3 Curry Leaves 4 Lemon Juice 1 Tbsp Salt to taste

Tempering:

1. 2. 3. 4. 5.

Mustard Seeds 1/4 tsp Cumin Seeds 1/4 tsp Urad Dal 1/4 tsp Curry Leaves 5 Oil 2 tsps

Method of preparation:

1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11.

Remove outer leaves, wash and shred the cabbage. Discard the hard part in the middle of the cabbage while shredding. Peel, remove ends and thickly slice the carrot. Remove stems, wash and slice the green chiles. Heat oil in a pan, add all other talimpu ingredients in order. When mustard seeds start spluttering, add fenugreek leaves and green chiles. Fry briefly, stir in shredded cabbage and sliced carrots. Fry for couple of minutes or medium high flame till cabbage softens are start to brown around the edges. Make sure to stir the cabbage continuously to avoid burning. When cabbage is soft while holding a very light crunch, remove from heat. Stir in lemon juice and serve cabbage with fenugreek leaves over plain steamed rice and dollop of ghee or with roti or chapati.

Notes: Make sure cabbage is cooked right. Suggestions: Adjust the fenugreek leaves according to taste. Variations: You can also add other vegetables like green peas, potato, fresh peas etc..