This is a traditional Andhra pickle which goes well with Rice, Roti, Bread or Poori. I like it best with curd rice. The addition of whole garlic cloves and whole Chickpeas is the highlight of this pickle. I love the crunch that they impart to the Pickle.
1kg Rajapuri or Ladva mangoes(raw)
250 gms Chilly powder
250 gms Salt
250 gms Mustard powder
250 gms Garlic peeled
100 gms Methi/Fenugreek seeds
100 gms Chana/Chickpeas
Marble sized piece of Hing/Asafoetida
5 tbsps Haldi/Turmeric powder
1litre Til /Sesame oil
Wash, wipe and chop the raw mangoes into bite sized pieces. Heat the oil to smoking point and cool thoroughly. Powder the hing and drop it into a tsp of warm oil so that it gives out its aroma. Allow to cool. Wipe the chana thoroughly. Mix the salt, chilly powder, hing, turmeric, Methi, garlic, chana and mustard powder together. Drop in the oil and the raw mango pieces and mix well. Store in bottles. There should be half an inch of oil standing above the Pickle. This pickle takes two months to mature before it can be consumed.
This is one of my mom in law’s signature dishes. She was so adept at making it, that I used to marvel at her dexterity. It does take constant stirring for around twenty minutes on a gentle flame, but the end result is totally worth it!
1 cup Rava/Semolina
1 cup Milk
1 cup ghee/clarified butter
2 cups Sugar
1 tsp Cardamom powder
Heat a pan and dry roast the Rava till it is a golden yellow and keep it aside.
Grease a thali with ghee and keep it ready.
Add sugar, milk and ghee to the roasted rava and keep stirring continuously for 20-25 mnts on a gentle flame till it starts leaving the sides of the vessel and you can see the ghee separating. Add the Cardamom powder, mix well and pour into the greased plate. Cut into desired shape after ten minutes.
These Banana fritters are made throughout India with a little variation. Mullik, Pitha, Bora or Gulgule are the names depending on the region where they come from. Easy and quick to make they make an excellent tea time snack.
2 ripe elaichi bananas
2 tbsps jaggery syrup
1 tbsp grated coconut
A pinch of salt
1/2 tsp Cardamom powder
Rice flour enough to bind them
Ghee to fry the fritters.
Puree the bananas with the grated coconut . Add the jaggery syrup, Cardamom powder and the salt. Mix thoroughly. Add the rice flour little by little to form a pliable dough. Roll them into desired shape. Heat ghee in a pan. Gently slide in four of the fritters at a time and deep fry to a rich golden brown.
This traditional South Indian recipe calls for a mixture of vegetables. The vegetables used vary, depending upon the preference of the family. This is a dish which is not seasoned, but the liberal use of fresh curry leaves and a drizzle of a generous amount of coconut oil makes it supremely divine!
100 gms of each of the following vegetables
Small variety of Brinjal
15 green chillies
A pinch of jeera/Cumin seeds
1 coconut grated
1/4 tsp Haldi/turmeric powder
1 glass slightly sour buttermilk
10 sprigs of curry leaves
5 tbsps coconut oil
Deskin the vegetables and chop the Ashgourd, pumpkin, carrot and raw Banana into bite sized pieces. Chop the farm yard beans an inch long, the drumsticks into two inch sized pieces and the Brinjal into half. Cook the Ashgourd, Carrot, Peas and Farmyard beans together in two glasses of water. When they are three fourth done add the Brinjal, Raw banana and Drumstick. Add salt and when they are almost cooked add the pumpkin. Grind the grated coconut, green chillies and jeera to a smooth paste with the buttermilk. Drop the paste into the cooked vegetables along with the haldi and the curry leaves. Add enough water to make it into a semi solid preparation. Boil well. Drizzle with coconut oil and allow to stand for half an hour for the flavours to infuse before serving.
This is a traditional Saaru which is served in all the temples in Dakshin Kannada. The freshly roasted spices ground together with the roasted coconut lend the unique flavour to this Saaru. Garnished with coriander leaves and seasoned in oil or ghee as per preference.
4 tbsp Coconut grated
3 tbsp Coriander seeds
10 pepper corns
1.5 tsp Jeera/cumin seeds
1/4 tsp Methi/Fenugreek seeds
1/8 tsp Haldi/turmeric powder
A kidney bean size piece of Hing /asafoetida powdered
12 Byadgi chillies
Lemon size ball jaggery
1 tbsp tamarind paste
5 tomatoes boiled & puréed
3 sprigs curry leaves .
2 tsps mustard
Mixture of 1tbsp ghee and 3tbsps of coconut oil for seasoning though in temples they use only coconut oil.
A small bunch of Coriander leaves.
Dry roast the coriander seeds, Methi, pepper and jeera separately till they give out their aroma. Roast the coconut to a golden brown. Add haldi to the hot roasted coconut & mix thoroughly. Roast the chillies with a little oil. Grind the coconut and the roasted ingredients to a paste with a little water. Set aside. Boil the puréed tomatoes in 5 large glasses of water with the tamarind paste, jaggery & salt. Add the ground masala, half of the chopped Corriander leaves, a few curry leaves and boil thoroughly. Heat the ghee and oil mixture . Add the mustard and after it crackles add the powdered Hing and curry leaves . Drop it into the boiling saaru. Give one boil and switch off. Garnish with the remaining coriander leaves.
Rasam is one of the most versatile of Indian dishes. One can serve it as an appetizer, over rice, to soothe a sore throat, or as a digestive. Fragrant with the aromatic spices that are used, the tanginess of tomatoes and tamarind and the flavour of coriander leaves, it is simply irresistible!
50 gms Toor dal/ Split Pigeon peas
1 tsp tamarind paste
2 heaped tsps Rasam powder
1 tbsp ghee/clarified butter
1 tsp mustard
3 sprigs curry leaves
A small piece of jaggery (optional)
Pressure cook the toor dal. Churn it well. Chop the tomatoes and boil them in 750ml of water. Once cooked, add the Rasam powder, salt, tamarind paste and the churned dal to the tomatoes. Boil well. Heat the ghee in a pan. Add the mustard seeds. After they splutter drop in the curry leaves. Toss and tip the seasoning into the boiling Rasam. Garnish with coriander leaves. Keep aside for about 15 minutes for the flavours to infuse. Serve with a tsp of ghee.
Recipe to the Rasam powder can be found under the catagory – spice powders of this website.
This aromatic Rasam powder will leave one drooling. I was really touched when Viji Athreye my friend shared her mother’s traditional recipe of this authentic Rasam powder. The whole house is filled with the aroma of freshly roasted spices. Thankyou Viji for the share.
1.5 tbsps pepper corns
3 tbsps Jeera /cumin seeds
1.5 tbsps mustard
1.5 tbsps methi /Fenugreek seeds
1tsp urad dal / black gram dal
1 tsp toor dal/ split Pigeon peas
1 tsp Chana dal/Bengal Gram dal
A medium sized bunch of curry leaves
A small piece of Hing/asafoetida
Other ingredients :
(Not to be roasted)
50gms chilly powder
125 gms Coriander powder
1 tbsp Haldi/turmeric powder
Dry roast the first set of ingredients mentioned above separately, till it gives its aroma and powder them fine. Mix this powder with the second set of ingredients mentioned. Store in an air tight container and use as and when required.
Crispy Poha is not to be confused with Chevda made from Poha. This is served with grated coconut and some like it with a drizzle of asafoetida. This is normally served as a tea time snack or eaten on the days one fasts.
500 gms Patla poha/thin variety of flattened rice
5 tbsps oil
1 tbsp mustard
3 tbsps coriander seeds
10 green chillies chopped fine
2 dry red chillies broken into bits
10 sprigs curry leaves
A kidney bean size of hing/asafoetida powdered
1/4 tsp Haldi /turmeric powder
Heat oil in a pan. Add the mustard. After it splutters add the coriander seeds. Once they turn a golden brown add the chopped green chillies, broken red chilly bits and the curry leaves. Finally add the powdered hing. Toss. Tip in the Poha, salt and turmeric powder. Mix thoroughly and keep roasting on a very gentle flame till the poha turns crisp. Allow to cool thoroughly before storing. Serve garnished with grated coconut.