Rajma curry

Description

Rajma cooked with onions and tomatoes with chilli powder and salt. Delicious and easy to prepare.

Ingredients

Rajma (Red Beans) - 2 cups soaked over night

Onions - 1 finely chopped

Tomatoes - 1

Turmeric - 1 tablespoon

Chilli powder

Salt

Coriander

Oil

Methods/steps

Soak rajma in water for one night. Add two tablespoons of salt to the rajma while soaking.

Cook rajma in a pressure cooker under medium flame. Wait till you get 2 whistles.

Prepare puree with tomatoes by blending the tomatoes in a blender.

Take a bowl and add sufficient oil.

Fry the onions till they turn pinkish in color.

Now add the prepared puree, turmeric and salt. Cook under medium flame for 5 mts.

Now add the boiled Rajma and chilli powder. Mix well and simmer the curry for 10 mts.

Garnish with Coriander and serve Rajma Curry with rice or chapthis.

Tamarind Rice

Description

Rice mixed with Tamarind paste, salt and turmeric. Easy to prepare and is mainly made for festivals.

Ingredients

Rice - 1 cup

Tamarind - 2 lemon sized balls

Turmeric - 1 tablespoon

Fried Ground nuts - 2 -3 tablespoons

Salt

Oil

For Seasonings

Mustard seeds - 1 teaspoon

Chana dal - 1 tablespoon

Zeera - 1 tablespoon

Red chillies - 4

Methods/steps

Cook rice by adding 2 cups of water.

Cool the rice. Add turmeric and salt and mix thoroughly. Keep aside.

Soak tamarind in hot water for 5 mts. Squeeze juice out of tamarind.

Take a bowl. Add the tamarind juice and boil it till the juice turns thick.

Take a seperate pan. Add and heat sufficient oil.

Splutter mustard seeds. Add chana dal and fry them. Add zeera and red chillies and fry for 1 mt.

Now add these to the rice and the boiled tamarind juice.

Mix well and add fried ground nuts.

Tasty Tamarind rice is ready...

Masala Vadala Pulusu

Description

Delicious curry made with Chana dal Vadas. Prepared with tamarind paste and vadas are dipped in this curry. Tasty pulusu and is famous Andhra recipe.

Ingredients

Masala Vadalu - 10

Onions - 1 1/2 finely chopped

Tomatoes - 1 finely chopped

Tamarind - 2 lemon sized balls

Turmeric - 1 tablespoon

Chilli powder

Salt

Fenugreek seeds - few

Curry leaves - 3 - 4

Oil

Methods/steps

Soak tamarind in hot water for 5 mts. Make a thick paste and keep aside.

Add and heat sufficient oil. Add fenugreek seeds and curry leaves.

Fry chopped onions till they turn golden brown.

Add tomatoes and turmeric and fry for 5 mts.

Add the tamarind juice and cook till the oil oozes out.

Add chilli powder and salt and cook for 10 mts by covering the lid.

Turn off the stove. Add masala vada's to the curry and serve hot.

Thotakura (Amaranth) Pappu

Description

This Pappu is made with Thotakura (Amaranth). Traditional Andhra style made with Thotakura.

Ingredients

At a glance

Cuisine

Indian (India)

Cooking Method

Vegetarian

Difficulty

Moderate

Serves

4

Amaranth leaves (Thotakura) - 1 bunch

Toor dal - 1 cup

Onions - 1 finely chopped

Tomatoes - 1 finely chopped

Green chillies - 6 - 8 slit into half

Tamarind - 1 small piece

Turmeric - 1 tablespoon

Mustard seeds - 1 tablespoon

Chana dal - 1 tablespoon

Zeera - 1 tablespoon

Oil

Methods/steps

eperate leaves from the stems. Chop into small pieces and keep aside.

Take leaves, tomatoes, green chillies, tamarind, turmeric and toor dal in a pressure cooker. Add 1 cup of water. Boil in the cooker till you get 4 - 5 whistles.

Once cooked mash the dal and keep aside.

Take a pan and add sufficient oil.

Splutter mustard seeds. Fry chana dal till they turn brown. Now add zeera.

Fry the chopped onions.

Once fried take a spoon of dal and mix with the onions.

Mix the whole mixture with the dal. Add sufficient salt and serve thotakura pappu hot.

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