MOONGDAL RASAM

INGREDIENTS

1. Moong dal -1 cup
2. onion choeed-3 tbs
3. cilantro chopped-2 tbs
4. lemon juice-2 teaspoons
5. chopped green chilis-3
6. oil-2 ts
7. cumin and mustard-1 ts
8. curry leaves- few
9. drychilis-2
10. sun dried chilis-2
11. garlic chopped -2 ts
12. Salt-to taste
13. turmeric-1/8th ts

METHOD:

andhra ruchulu

1. Boil moongdal,turmeric,onion with some water in a pressure cooker till it gets soft
2. heat oil in a pan add seeds,curry leaves,garlic and all chili's,fry till done to golden brown
3. Transfer to dal mixture and bring to boil
4. Finally add lemon juice,cilantro and salt
5. Serve with white rice

DRUMSTICK SAMBAR

INGREDIENTS:

• Boiled drumsticks-1 cup
• Finely chopped
• Cooked tuvar dal-2 cups
• Badshah madras sambar masala-3 ts
• Tamarind paste-1 tbs
• Red chili powder
• Salt-to taste
• hing-pinch
• Turmeric-1/8th spoon
• Oil-3ts
• Dry chilis-2
• Cumin mustard-1/2ts
• Curry leaves-4

METHOD:

• Pressure cook tuvardal and set a side
• Heat oil in a pan and make seasoning
• Now add ginger garlic paste,turmeric,hing,green chilis
• Fy well and add drumsticks along with its water added during boiling(it gives extra flavour)
• Add sambarpowder,dhaniya powder,jageery,red chili powder and salt
• Now add tuvar dal and tamarind paste,add water if necessary
• Now add cilantro and serve with steamed rice
• My mom will serve this sambar along with jowari roti

GINGER TOMATO SOUP

INGREDIENTS:
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1. Tomato paste -1 small tin
2. minced ginger-2ts
3. minced garlic-1/2ts
4. chopped mint-2ts
5. chopped coriander-2ts
6. roasted dhaniya powder-1/2 ts
7. pepper powder-1/4ts
8. salt-to taste

for seasoning:
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1. mustard and cumin-1/2 ts
2. carom seeds/vamu/ajwain-1/8th ts
3. dry chili's-2
4. curry leaves-2
5. hing-pinch
6. oil-1 tbs

METHOD:

1. heat oil in a pan add all ingredients one after the other to make seasoning,
2. Now add curry leaves,garlic and ginger.saute till they change to light brown
3. now add tomato paste and some water,to make it soup consistency
4. now add the leaves,powders and salt
5. Enjoy

MAMIDIKAYA CHARU(RAW MANGO RASAM)

INGREDIENTS:
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1. Raw mango-1
2. Methi jeera powder-1/4th teaspoon
3. Salt-to taste
4. coriander-2 teaspoons
5. dhaniya powder-1 teaspoon
6. ginger garlic paste-1 teaspoon
7. slitted green chilis-2 to 3
8. oil-2 teaspoons
9. cumin and mustard-1 teaspoon
10. methi seeds-6

METHOD:

1. peal the skin of raw and sour mango and cu into pieces


2. Boil it by adding some salt and water,cook till s mashy consistency


3. Heat oil in a pan and add cumin,mustard ,slitted green chili's,curry leaves and ginger garlic paste


4. now add the mango paste and water as needed


5. add roasted fenugreek jeera powder,salt,turmeric,sugar ,cilantro and dhaniya powder


6. bring to boil and enjoy with rice

TAMARIND PUTTUKADALAI RASAM(CHINTAPANDU PAPPULA PODI CHARU)

INGREDIENTS:
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1. Tamarind paste-3 teaspoons
2. puttukadalai powder-2 teaspoons
3. Ginger garlic paste-1/4Th teaspoon
4. dry chilis2
5. Sugar-1 teaspoon
6. salt-to taste
7. Turmeric-pinch
8. oil-1 teaspoon
9. curry leaves-few
10. Cilantro-1 spoon
11. Cumin ,mustard-1 teaspoon
12. C hopped onion-2 teaspoons

METHOD:

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1. Heat oil in a pan and make seasoning


2. add ginger garlic paste and fry well


3. Now add 2 teaspoons of tamarind paste and water (check sour ness and adjust water level)


4. Add dhaniya powder,sugar,salt,and turmeric


5. Dilute puttukadalai powder and add to this boiling soup


6. Finally add chopped onion and cilantro ,enjoy with steamed rice

PAPPU CHARU (TELANGANA SPECIAL)

INGREDIENTS:
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1. Medium size tomatoes-3
2. Cooked turdal-1/2 cup
3. Tamarind paste-1 full teaspoon

Garlc pods-2

1. Oil-3 teaspoons
2. Cumn-1/2 teaspoon
3. Mustard-1 teaspoon
4. dry red chilis-2
5. Ginger garlic paste-1/2 teaspoon
6. Pepper powder-1/2 teaspoon
7. Sambar masala-1 teaspoon
8. Salt-to taste
9. Turmerc-1/4th teaspoon
10. Paprika-1/8Th teaspoon

METHOD:

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1. Boil tomatoes with 3 cups of water
2. Pick the tomatoes from water and grind along with tamarind to fine paste.
3. And add this to the stalk water
4. Now grind turdal along with garlic pods and sambar powder
5. Now heat oil in a pan add cumin,mustard and dry chilies,hing,ginger paste ,black pepper powder and curry leaves
6. Add tomato liquid and boil for 5 minutes now add dal paste
7. Add some more water and salt
8. Boil for few minutes and add cilantro
9. Serve with steamed rice

TOMATO RASAM

INGREDIENTS:
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1. Big roma tomatoes:3
2. Thick tamarind paste-1 teaspoon
3. Turmeric-1/8Th teaspoon
4. Ginger garlic paste-1 teaspoon
5. Masala powder-1 teaspoon
6. Dhaniya powder-1/2 teaspoon
7. Salt-to taste
8. Oil-1 teaspoon
9. Hing-pinch
10. Oil-2 teaspoons
11. Cumin and mustatd-1 teaspoon
12. Curry leaves-10

METHOD:
>>>>>>>

1. Boil tomatoes in water and grind to a fine paste,use stalk water to dilute tomato paste and mix the liquid well
2. Heat oil in a pan and make seasoning,add hing and curry leaves,now add ginger garlic paste
3. N ow add tomato liquid ,tamarind ,salt and masala powders along with turmeric
4. Once it comes to boiling point add cilantro and turn off the flame
5. Add little chili powder to get good colour
6. Delicious rasam is ready to serve with rice
   

VELLULLI SAMBAR (GARLIC SAMBAR)

INGREDIENTS:
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1. moong dal-1/2 cup
2. tamarind paste-3 to 4 teaspoons
3. Chopped green chilis-1 table spoon
4. Chopped garlic-2 table spoons
5. salt-to taste
6. Turmeric-1/2 teaspoon
7. Cilantro-1 table spoon
8. Sun dried chilis-6 to 8
9. Oil-2 teaspoons
10. Cumin-1/2 teaspoon
11. Mustard-1/2 teaspoon
12. Curry leaves-10

METHOD:
>>>>>>>>

1. Pressure cook moong dal with some water until good paste
2. Add the tamarind paste and turmeric with some water to the dal mixture , mix well.
3. heat oil in a pan make seasoning,add both chili's,curry leaves and garlic,fry till light garlic turns light brown
4. add this mixture to dal,and cook until done,garnish with cilantro and enjoy with steamed rice.
5. if you don't have sun dried chili's add dry red chili's.

GATTE KI KADI(PINDI MUDHALA PULUSU)

this recipe is more than 100years old,my mom learned it from her grnadmaa,then i learned it from my mom,in our life we taste hundredes of food varieties but always our tastebuds like to eat the authentic traditional recipes cooked over years and passing over the generations.There are many traditional recipes and some are more popular and got their own regional specialites.
Pindi muddala pulusu means spicy balls with tamarind gravy which is a combination of sweet and sour.The following is the description of the recipe.

INGREDIENTS:
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FOR BALLS:
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1. Gram flour,besan,chenagapindi-1/2 cup
2. Cumin seeds/jeera-1/4 Th teaspoon
3. Salt totaste
4. Dhaniya powder-1/4Th teaspoon
5. green chili paste-1 teaspoon
6. Water-to knead dough
7. Ginger garlic paste-1/2 teaspoon

FOR GRAVY:
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1. Cooked turdal-1 cup
2. Tamarind taste-1 tablespoon
3. Rice flour mixed with water-1 table spoon
4. Onion-2 tablespoons
5. Jaggery-small piece
6. Oil-1 table spoon
7. Mustard seeds-1/2 teaspoon
8. Curry leaves-10
9. Cilantro-for garnishing
10. Salt-to taste

METHOD:
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1. First mix all the ingredients shown for making the balls ,make dough and make tiny marble sized balls.
2. Heat oil in a pan,add mustard and curry leaves,when it splutters add the balls ,green chili's and the onions.
3. When onions turn light brown colour add some water and close the lid,then after some time the balls are cooked well and becomes double in size
4. Add tur dal tamarind paste,rice flour liquid and boil well
5. Add jaggery and salt,cook until done
6. garnish with cilantro and serve with rice or jowari roti

PACHI PULUSU WITH PEANUT POWDER

Pachi pulusu means un cooked tamarind juice combined with some ingredients to make a simple and tasty rasam,this is much older recipe right from grandmas recipes.Its a combination of sweet and sour.Pachi pulusu is made different types in different areas,added with sesam seed powder,peanut powder,and also some times made with raw mango.Its a very taste recipe which goes well with hot rice.

INGREDIENTS:
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Add ingredients according to your taste

1. tamarind juice thick-2 table spoons
2. Red chili powder-1/4 th teaspoon
3. Sugar-2 teaspoons
4. Salt -to taste
5. turmeric-1/8 th teaspoon
6. Roasted peanut powder-1 table spoon
7. Oil for seasoning
8. Cumin and mustard-1 teaspoon
9. Curry leaves-8

METHOD:
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1. Add water to tamarind juice.
2. Grind peanut powder,sugar,redchili powder,turmeric and salt,to a fine paste.
3. So that every thing get mixed well.
4. Add this paste to tamarind water.
5. Make seasoning and add to the pulusu.
6. Enjoy with hot rice.