Pulusu Atukulu

Ingredients:

250 gms thick Rice flakes (poha)
150 gms onion - cut

4 gms red chilli
2 gms methi
4 gms jeera
3 gms while til
10 gms dry coconut

20 gms tamarind
18 gms jaggery
18 gms salt

60 gms oil
1/2 tsp mustard
1/4 tsp jeera
1/2 tsp channa dal
1/2 tsp urad dal
20 gms groundnuts
3 strands curry leaves

2 pinch turmeric powder
10 gms fresh grated coconut

Method:

Soak together tamarind, jaggery and salt.

Coarsely powder rice flakes in a mixer, sieve to remove the fine powder. Weigh 250 gms. Wash this twice and use a strainer to remove excess water. Squeeze tamarind pulp to this along with salt and jaggery. Mix well and keep aside.

Fry without oil red chilli, jeera, methi and lastly add til and switch off. Powder all these along with dry coconut.

Heat oil, add one by one mustard, jeera, channa dal, urad dal, ground nuts and curry leaves. Add onion and fry till done.

When the onion is tender, add the prepared powder, fresh coconut, little turmeric powder, mix well and add the rice flakes and heat it. Serve hot.

Khus Khus Payasam

Ingredients:

35 gms Khus khus
70 gms fresh grated Coconut
20 gms Cashew
200 gms Jaggery
2 pinch cardamom powder
300-400 ml Milk

Method:

Powder khus khus in a mixer. Add cashew and powder again. Add grated coconut, little water and make a paste. Mix this with 250 ml water and boil till good smell comes (15-20 minutes), on a low flame.

Add jaggery and boil till it melts. Switch off, add cardamom powder. When it is cool, add milk to the required consistency.

Serve cold. Goes well with Otthu Shavige.

Ash Gourd Halwa

Ingredients:

500 gms Ash gourd - grated
(weigh after squeezing the water)
80 gms Ghee
500 ml milk
200 gms Khoya
220 gms Sugar

10 gms ghee
10 gms cashew
10 gms raisins

Method:

Cut ash gourd into small pieces (3"X3") with the skin, remove the seeds and grate it. Take this in a muslin cloth and squeeze out all the water from it. Weigh it, and then steam the grated ash gourd. (Or spread on a microwavable plate and micro for 2+2 minutes)

Divide into 2 portions. For one portion, add half the ghee and in a thick pan fry on a low flame, till the colour changes and the strands separate. Do the same for the second portion also.

Boil milk till it reduces to half.

Take the prepared gourd in the same pan, add thickened milk, sugar and mix well till it is dissolved. Add khoya and fry for some more time.

Heat 10 gms ghee, add pieces of cashew and fry till golden. Switch off and add raisins. Mix everything and serve hot.

Ragi Roti

Ingredients:

300 gms Ragi flour
125 gms Rice flour
40 gms Wheat flour
500 gms Onion
30 gms Oil
15 gms Coriander - chop finely
120 gms Carrot - grate
140 gms Cucumber - grate
100 gms cooked rice - mash
25-28 gms green chilli paste
8-10 gms salt

Method:

Mix all the flours together, add oil, green chilli paste, salt and mix again. Add finely chopped onion, coriander and grated carrot and cucumber and finally mashed rice and mix well.

Boil little water, add little at a time, mix and prepare a dough. Apply oil and spread the dough on a banana leaf or teflon sheet and transfer it to the hot tawa. Roast on both sides. Serve with chutney, or curd.

Makes around 12 or more rotis.

Note: Keep a bowl on the digital scale and add all the ingredients one by one.

Multi-Grain Roti

Ingredients:

150 gms Chiroti Rava
125 gms Rice flour
80 gms Wheat flour

700 ml water
15 gms oil
10 gms Salt

Method:

Mix all the flours together in a bowl.

Boil water, salt and oil in a thick vessel. When the water starts boiling, switch off, pour the flour and stir continuosly, without forming lumps. Switch on the stove again and on a low medium flame cook the dough till it thickens, for about 2-3 minutes.

Let it cool for sometime, and when it is still warm, knead well. About 18-20 rotis can be made. Use rice flour to roll them. Fry both sides on a tawa, apply ghee on one side and serve hot with any veg gravy or dal.

Sappe Rotti

Ingredients:

400 gms Rice flour

800 ml water
10 gms channa dal
10 gms jaggery
10 gms oil
5 gms jeera
20 gms fresh grated coconut

Method:

In a thick vessel boil together - water, channa dal, jaggery, oil, jeera and fresh coconut. When it starts boiling pour rice flour in a heap, in the centre.

On a low medium flame, cover a lid half way and boil for 5 minutes. Switch off and mix well with a wooden ladle. Keep the lid and keep aside for 10 minutes.

Knead to a smooth dough. Add water if necessary, while kneading. Divide into 12 portions.

Before making each roti, knead the dough again, and on a banana leaf or a teflon sheet, apply oil and roll it as thin as possible. Use your fingers to make it round and uniform. Transfer directly on to the tawa, apply oil on both sides and fry till done.

Serve hot with any veg gravy, or dal.

Note: While rolling the rotis, the rolling pin has to be made wet now and then. Otherwise the roti will stick to it.

Moong Dal Payasam

Ingredients:

270 gms Moong dal
15 gms Khus Khus
2-3 gms Rice flour
20 gms Cashew
40 gms Fresh grated coconut
170 gms Jaggery
150 gms Sugar
300 ml Milk
1/4 tsp Cardamom powder

2 tbsp ghee
20 gms cashew
20 gms raisins

Method:

Fry moong dal in a thick pan, on a low flame, till it changes colour slightly. Boil 1.2 lts of water and when it starts boiling add moong dal and boil on a medium flame, till they are cooked.

Powder khus khus in a mixer, add rice flour, cashew, fresh coconut and a little water and grind it to a paste.

When moong dal is cooked, add the ground paste, and boil till it is cooked completely. Lastly add jaggery and sugar and cook till they melt. Switch off. Cool and add milk, and cardamom powder.

Heat ghee, add cashew bits and fry till golden, switch off, add raisins, mix to the prepared payasam.

Grapes Gojju

With variations:

Ingredients:

160 gms green seedless grapes - clean and cut into halves

24 gms cashewnuts
4 gms red chilli
5 gms jeera

4 gms salt
8 gms sugar (if the grapes are sour, add more sugar)

15 gms refined oil
1/8 tsp mustard
1/8 tsp jeera

Method:

Heat oil, add mustard, jeera and grapes. Fry till done.

Fry cashewnuts, red chillies and jeera without oil and powder in a mixer, add water and make a paste. When the grapes are cooked, add the paste, a little water, salt and sugar. Boil till done.

Goes well with Idli, Dosa, Muruku or Curd rice.

Yield: 1 cup.

Variation: Replace grapes with finely chopped pine apple and prepare pine apple gojju.

Puliogare Gojju

Ingredients:

120 gms Tamarind - soak
250 gms Jaggery
75 gms Salt
45 gms Rasam Powder

6 tbsp oil
1 tsp mustard
1/2 tsp jeera
2 tbsp Channa Dal
2 tbsp urad dal
1/2 cup groundnuts
2 red chillies - break into pieces
4 strings curry leaves
1 large pinch hing

4 tbsp white til - fry and powder in a mixer.

Method:

Churn the soaked tamarind in a mixer and pass through a sieve to extract a thick tamarind paste.

Heat oil, add mustard, jeera. Add channa dal and urad dal and mix for 30 seconds. Add groundnuts and fry till the dals turn golden, add red chilli bits, curry leaves, hing.

Add tamarind paste and cook till it thickens a little and add jaggery and salt. Boil till they melt and it thickens again. Add rasam powder and give it one boil, switch off. Lastly add powdered til, mix well. Store in an air tight container in the fridge.

How to proceed:

Cook rice and spread in a bowl for it to cool completely. Heat 2 tbsp oil add seasonings and if you need extra groundnuts, this is the time to add. Lastly add the prepared puliyogare gojju according to your taste, mix and pour on the rice. After it is cooled, mix well.

Note: You need not add groundnuts while preparing gojju. They can be added later when you prepare the seasoning to mix the rice.

Mirappodi (Palya podi)

Ingredients:

110 gms Dry coconut
25 gms Guntur chilli
15 gms Byadigi chilli
20 gms crystal salt
6 gms pepper
15 gms garlic

Method:

In a mixer add both the red chillies, salt and pepper and powder it. Then add grated dry coconut and garlic pods and powder coarsely.

Heat a pan, add the powder and fry it for 2 minutes. Switch off and leave it in the pan till completely cool.

Transfer to an air tight jar and refrigerate. Can be stored upto one month.

How to proceed:

Saute vegetables like potato, bhendi, brinjal, capsicum etc., in little oil. Switch off and sprinkle the prepared powder according to your taste.

The vegetables can be prepared separately or in combinations. Onion can also be added.

If using vegetables like carrot and beans, they have to be steamed first, and then fry in little oil till the moisture evaporates and add the palya podi.

Rava Roti

Ingredients:

250 gms Chiroti Rava (1 1/4 cup)
450 ml Water (1 1/2 cup)
6 gms Salt (1/2 tsp)
8 gms oil (1 1/2 tsp)

Method:

In a thick vessel, boil water, salt and oil together. When the water starts boiling, switch off and pour chiroti rava while stirring continuously. Switch on and cook on a low flame for 2-3 minutes or till the dough tightens.

Let it cool for 5 minutes. Wet your hand and knead the dough while it is still warm. Divide into 10-12 portions, roll out as thin as possible using rice flour.

Cover with a wet muslin cloth. Heat tawa, fry roti on both sides, apply ghee on one side , fold and serve immediately. Tastes good with any veg gravy or dal.

Toor Dal Pithukupappu

Ingredients:

100 gms Toor dal
150 gms onion

4 gms daniya (2 tsp)
2 gms jeera (1/2 tsp)
2 gms pepper (15 nos.)
1 gm mustard (1/4 tsp)
2 gms methi (1/4 tsp)
6 gms guntur red chilli (7-8 nos.)

12 gms Tamarind - soak
12 gms Salt
12 gms Jaggery

15 gms khus khus
10 gms raw onion
20 gms fresh grated coconut

Method:

Pressure cook, toor dal and onion with a pinch of turmeric, till one whistle only. The dal should be just done and should not be over cooked.

Keep a small microwavable container on your digital scale and add one by one - daniya, jeera, pepper, mustard, methi, red chilli and microwave all these together for 1 minute.
Or fry without oil in a pan, on a low flame.

Powder in a mixer all the masalas along with khus khus without adding water. Now add 10 gms onion, coconut and little water and make a paste.

Add the masala paste to the cooked dal, add salt, jaggery and sqeeze tamarind juice. Add water if necessary and boil.

For the seasoning: Heat 1 tbsp of oil, add 1/2 tsp mustard, 1/4 tsp jeera and 15 no. of peeled garlic cloves. When the garlic is done, add little hing and curry leaves. Pour on the prepared dal and serve hot with Rava Roti.

Serves 4.

Poori

Ingredients:

150 gms Wheat flour
75 gms Chiroti Rava
10 gms Rice flour
7 gms Oil
4 gms Sugar
5 gms Salt
25 gms Curd

Water - as required
Oil for frying

Method:

Keep a bowl on your digital scale and note the weight of the bowl. To this add all the above ingredients one by one. Mix well and lastly add little water to make a hard dough. Knead well. Divide into small balls, roll them using a rolling pin, and fry in hot oil.

Peas Masala

Ingredients:

400 gms Potato
250 gms Shelled Peas
500 gms Tomato

6 gms Chilli powder
17 gms Salt
28 gms Jaggery

2 gms cinnamon (3" pc)
2 gms cloves (8 Nos.)
1 tbsp Ghee

Method:

Pressure cook potatoes, peel and mash coarsely.

Boil peas separately. Cook till tender.

Make puree of 500 gms tomatoes.

Powder cinnamon and cloves.

Heat ghee, add cinnamom and clove powder, and pour tomato puree. Cook for a while.

Add potato and peas, chillipowder, salt and jaggery and add water to adjust consistency. Boil for 5 minutes.

Serve hot with Poori or Chapathi.

Mango Pickle

Ingredients:

4 kg Raw Mango
1 Pack Bedekar Pickle Mix
200 gms Red chilli powder
950 gms Salt
75 gms Mustard - powder in a mixer
15 gms Turmeric powder
1/4 tsp Hing

Method: Cut raw mangoes into desired size or about 1" squares and weigh 4 kgs.

Mix together - red chilli powder, bedekar pickle mix, salt, mustard powder, turmeric powder and hing. Reserve 1 cup of this mixture aside. Spread a layer in a glass bottle or a ceramic jar.

Mix the rest of the mixture to the mango pieces and fill the jar. And finally sprinkle the reserved mixture on top.

Do not put a lid. Tie a muslin cloth and leave it for 3 days. After 3 days mix everything well and it is ready to use after one more week.

Bisi Bele Bhath

Ingredients:

175 gms Toor dal - wash and soak for 1/2 an hour
250 gms Rice - wash
200 gms Carrot - cut into 1" pcs
200 gms Beans - cut into 1" pcs
150 gms onion - cut
250 gms shelled Peas

35 gms Tamarind - soak
35-40 gms Sambar Masala
30-35 gms salt
40 gms Jaggery

For the seasoning:

2 tbsp ghee
2 tbsp refined oil
1 tsp mustard
1/2 tsp jeera
1 tbsp channa dal
1 tbsp urad dal
2 tbsp cashewnuts - break into halves
4 strings curry leaves
200 gms Tomatoes

Method: In a thick copper bottom vessel, take 2.5 litres of water, add 1 tsp oil and 1 large pinch of turmeric and boil. When the water starts boiling, add the soaked dal, and boil for 10 minutes.

Now add carrot, beans, onion and peas and boil till the dal splits on sides. Add the rice and cook till the rice is done.

Mix sambar masala with little water to make it a paste, without lumps forming, and add. Squeeze tamarind juice, add salt and jaggery. Boil till everything mixes and dissolves. Add water to adjust consistency, if required.

Heat oil, ghee - add one by one mustard, jeera, channa dal, urad dal, cashew bits and fry till golden, curry leaves and lastly add chopped tomatoes and cook till tender. Pour this on the prepared bisi bele bhath and mix. Serve hot.

Variation: Cook rice separately and cool. Pressure cook dal with carrot, beans, onion. Boil peas separately. Mix everything along with masala, salt, jaggery and tamarind paste in a thick copper bottom vessel, add water to adjust consistency and boil. Lastly add seasoning.

Green chilli paste

Ingredients:

100 gms green chilli
50 gms salt
20 gms curry leaves

Method:

Take all the ingredients in a mixer. Make a paste without adding water and store in a small plastic or glass jar in a refrigerator. This can be stored for 2 weeks or more. I use a lot of green chilli paste in everyday cooking.

Onion Roti

Ingredients:

250 gms Rice flour
20 gms fried gram powder
300 gms Onions - finely chopped
100 gms grated cucumber (or cooked mashed rice)
20 gms oil
18 gms green chilli paste
5 gms salt
10 gms coriander - finely chopped
optional - finely chopped spring onion

Mix all the ingredients, add curds to prepare a hard dough.

Method:

Apply oil to a cold tawa, take the dough and spread it thinly on the tawa and roast on the stove, adding little oil. It can be roasted one side or both sides. (You need a minimum of 3 tawas to follow this method - because they have to cool)

Alternatively apply oil and spread the dough on a banana leaf or teflon sheet and transfer it to the hot tawa. Roast on both sides. ( because the rotis are little thick in this method.) Serve with chutney, or curd.

Sweet Avalakki (Poha)

Ingredients:

150 gms Thick Rice flakes (Avalakki)
15 gms Khus Khus
75 gms fresh grated Coconut
250 gms Jaggery - grated
80 gms ghee
25 gms Cashew nuts - break into pieces
20 gms raisins
1/2 tsp cardamom powder

Method:

Wash and soak rice flakes in water for 10 minutes. Drain the water and keep aside, for 1 hour.

Powder khus khus in a small jar of a mixer and now add fresh grated coconut, water and grind it to a smooth paste.

Heat 20 gms of ghee, add cashew and fry till golden. Switch off and add the raisins.

In a thick pan add the ground coconut, khus khus along with 50 ml of water and boil till good smell comes. Now add grated jaggery and let it melt. Boil for 2-3 minutes, add the remaining 60 gms ghee, mix well and add soaked rice flakes. (Before adding, if the rice flakes are hard, you can sprinkle a little water on them). Heat it for a couple of minutes. Switch off. Lastly add, cashew, raisins and cardamom powder. Serve.

Nippat

Ingredients:

700 gms Rice flour (4 cups)
45 gms Urad dal flour (1/16 cup)
300 gms Groundnuts (1 1/2 cups)
150 gms Fried gram (1 cup)
80 gms Dry grated coconut (1/2 dry coconut)
35 gms Guntur chilli
25 gms Salt
20 gms Dalda Vanaspati (CRISCO can be used in U.S.)
20 gms Curry leaves
10 gms Coriander leaves

Method:

Fry urad dal in a pan till slightly golden, cool, and powder smoothly in a mixer and sieve.

Fry groundnuts in a pan for 3-4 minutes (or spread on a plate and microwave for 1 minute, mix and again microwave for 1 more minute). Let it cool for 5 minutes. Remove skin. Prepare a coarse powder in a mixer.

Fried gram - powder coarsely in a mixer.

Dry grated coconut - powder coarsely in a mixer along with 1 tbsp of rice flour.

Guntur chilli & salt - together powder in a mixer.

Curry leaves & coriander - chop finely

Dalda - In a big basin, take dalda and smoothen it with your fingers - add 1 tbsp of rice flour and smoothen again.

To this add the rest of the rice flour and mix without lumps. Now add all the other ingredients and mix well.

Divide into 6 portions. Mix water to 1 portion at a time, and prepare a hard dough. Divide into small lemon size balls (approx. 25-30 gms each) flatten in between 2 plastic sheets, using a chapati/poori press. Or press with fingers, 3"-3 1/2" diameter. Fry in hot oil.

Makes about 70-75 nippats.

Rava Burfi

Ingredients:

400 gms sugar (2 measuring cups)
150 gms Chiroti Rava (1 measuring cup)
175 gms ghee (1 measuring cup)
200 gms milk (1 measuring cup)

2 drops any food colour
2 drops vanilla essence
1/4 tsp ghee to grease the tray

Method:

Mix sugar and chiroti rava in a thick copper bottom vessel. To this add ghee and milk. Keep it on a stove on medium flame. Stir continuously. When it starts boiling, simmer and continue to stir. After 10 minutes add 2 drops of food colour and 2 drops of vanilla essence. Continue to stir for 2-5 minutes more.

If it starts changing colour slightly, and the bubbles remain continuously, it is done. When the burfi consistency is reached, pour in a 8" X 10" greased tray. Tap the tray to settle it evenly.

Cool for 5 minutes. Cut into squares. Let it cool completely. Transfer to an air tight container.

Stuffed Brinjal

Ingredients:

250 gms small round green Brinjal
200 gms small round onions

20 gms groundnuts
8 gms tamarind - soak
7 gms Rasam powder
5 gms Red chilli powder
8 gms salt
12 gms jaggery
20 gms fresh grated coconut
5 gms coriander
3 gms curry leaves
4 gms ginger
2 gms garlic
1 pinch turmeric

For the seasoning :
3 Tbsp Oil
1/2 tsp mustard
1/4 tsp jeera
2 strings curry leaves
1 pinch hing

Method:

Peel the skin of the onions and keep aside. Cut the stem of the brinjal, and from the opposite side slit brinjal into 4, without cutting into pieces. Soak in salted water.

Grind together groundnuts, tamarind, rasam powder, red chilli powder, salt, jaggery, coconut, coriander leaves, curry leaves, ginger, garlic and a little turmeric powder, with sufficient water.

Stuff this mixture into the slit brinjal - a little in each brinjal. Reserve the rest of it.

Heat oil in a pressure pan, add the mustard, jeera, curry leaves and hing. Now add the peeled onions, and fry on a low flame for 5 minutes, with a lid. Keep stirring every 2 minutes.

Now arrange the stuffed brinjals on top of the onions, and pour the reserved masala paste over them. If the paste is thick, add water to make it into a pouring consistency and then pour over the brinjals. Keep the lid and pressure cook till 1 whistle.

Let it cool. Remove the lid, mix and transfer to a serving bowl.

Variation: Cut the onions and the brinjal lengthwise. Heat oil, add mustard, jeera, curry leaves and hing. Add the cut brinjal and onion and fry on a low flame, till they are cooked. Now add the ground masala and fry till done.

Palak Dal

Ingredients:

300 gms Palak - clean, wash and cut
130 gms Onion - chop
100 gms Toor dal
10 gms green chilli - slit in the centre and cut finely
250 ml water
1 pinch turmeric

30-35 gms grated raw mango
10 gms salt.

For the seasoning:
1 tbsp oil
1/2 tsp mustard
1/2 tsp jeera
8 pods garlic
2 strings curry leaves
1 pinch hing

Method:

Pressure cook dal, palak, onion, green chilli, turmeric and water. When the pressure is released, mash dal, add grated raw mango, salt and boil. No need to add water. Heat oil, add all seasonings and pour this on top.

Sambar for Idli

Ingredients:

80 gms toor dal
150 gms onion - chop
one pinch haldi

250 gms tomato - chop
30 gms fresh grated coconut
20 gms sambar masala

15 gms tamarind - soak
15 gms salt
20 gms jaggery
100 gms tomato - chop

For the seasoning
2 tsp oil
1/2 tsp mustard
1/2 tsp jeera
2 strings curry leaves
one pinch hing
2 pinches garam masala
1 tbsp finely chopped coriander leaves

1) Pressure cook dal and onion with little turmeric powder. When the pressure is released, mash dal.

2) Grind together tomato, coconut and sambar masala powder with little water in a mixer, to a fine paste.

3) Add the above paste to the dal, add tamarind pulp, salt, jaggery, cut tomatoes and add water to adjust consistency and boil till tomato is cooked. Transfer to a serving bowl.

4) Heat oil add seasoning. Add this to the serving bowl and garnish with garam masala and chopped coriander.

Variation: Vegetables like carrot, beans, potatoes, and peas can be added in small quantities, if desired, to the pressure cooker.

Gojjavalakki

Ingredients:

1 Kg. Thick Avalakki (Poha/Rice flakes) (powder coarsely)

60 gms Byadigi Chilli
65 gms Salt
70 gms Tamarind - cut into small bits
65 gms Dry coconut - grated

175 gms Jaggery - weigh the ball and grate finely

45 gms Rasam powder

50 gms Black Til - fry and powder coarsely

Fry together and powder:
12 gms daniya,
8 gms jeera,
5 gms each pepper, methi, mustard

For the seasoning:
200 gms Refined oil
12 gms Mustard
20 gms Fresh curry leaves
125 gms Groundnuts
A little Hing
A little turmeric powder

Method:

Powder avalakki coarsely in a mixer, sieve and remove fine powder. Keep this tari aside.

Put tamarind, salt, chillies and dry coconut into the mixer and powder it. Now mix this powder to the avalakki. Along with this mix finely grated jaggery, rasam powder, black til powder, prepared masala powder, to the avalakki and mix very well.

Heat oil in a pan, add mustard. When it splutters add hing, curry leaves and groundnuts. When the groundnuts are done add the turmeric powder and the prepared avalakki. Mix well on a low flame for about 3 minutes. Put off the flame. Cool well before storing it in an air tight container.

How to use:

Take 1 cup of gojjavalakki ready mix in a bowl, add 3/4 cup of boiling water to it. Put a lid and let it stand for 10 minutes. Mix and microwave for 1 minute and serve hot.


This recipe is contributed by Mamatha and Chandrakala.

Thothapuri Gojju

Ingredients:

1/2 kg Thothapuri - cut into big squares with the skin
10 gms Rasam powder
10 gms Red chilli powder
25 gms Salt
3 tsp white roasted til - powdered
30 - 40 gms Jaggery - depending on the sweetness of the thothapuri
2 tbsp Oil
1/2 tsp mustard
1/4 tsp jeera
4 strings curry leaves
one pinch hing

Method:

Heat oil, add mustard, jeera, curry leaves and hing. Add thothapuri pieces and add water till they are immersed completely. Boil till it is cooked, add jaggery, salt and when it melts add red chilli powder and rasam powder. Lastly add roasted til powder and turn off the flame. When completely cool, store in an air tight container in the fridge. Can be stored in the fridge for one week.


This recipe is contributed by Smt. Yellamma.

Pineapple Jam

Ingredients:

1 kg Grated Pineapple

1 kg Sugar

5-8 gms Citric Acid

1 large pinch sodium benzoate

2-3 drops yellow colour

Method:

Cut 2-3 pineapples into thick round slices. Remove skin for each slice. Grate it and discard the
hard portion in the centre. Weigh the grated pineapple and add sugar according to the weight of
the pineapple. Boil in a heavy bottomed vessel on high flame till it reaches boiling point, keep
stirring. When it reaches boiling point reduce flame and boil it for about 30 minutes. Now add
citric acid. (Decide the quantity of citric acid, depending on the sweetness of the pineapple.) Boil
5-10 minutes after adding citric acid. Dip a wooden ladle and cool it. When completely cool,
check if it has reached spreading consistency. Keep checking till you reach the required
consistency, switch off, add a pinch of sodium benzoate and 2-3 drops of yellow food colour. Mix
well and transfer to sterilized glass bottles immediately. Place the bottles on a wooden board
while you pour jam into them. Otherwise the bottle may break. Place the lid after the jam is
completely cool. The jam is ready for consumption after 24 hours, since the preservatives are used.

Mango Jam

Ingredients:
Mango Pulp 1 kg
Sugar 1 kg
Citric acid 10 gms
Mango essence 2-3 drops
Mango Colour 2-3 drops
Sodium Benzoate - 1 pinch

Method: Peel and cut the mangoes into big chunks. Weigh the mango pieces and prepare a puree in a mixie. Pass through a sieve to remove any fibre. Take the pulp in a thick copper bottom vessel, add sugar and bring to boil on a high flame. Keep stirring. Reduce flame and cook for 30 minutes. Now add the citric acid and cook for 5-10 minutes. Dip a wooden ladle and cool for 2 minutes. Check if it has reached the spreading consistency, then the jam is ready. Or cook for few more minutes. Check again, till it reaches the required consistency. (It will be pouring consistency, but when cooled it will set.) Switch off. Add sodium benzoate, colour and essence.

Keep sterilized glass bottles on a wooden board, and pour the hot jam into them and leave it there till it is completely cool. Place the lid. The jam is ready for consumption after 24 hours, since preservatives are used.

Daniya Powder

Ingredients:
100 gms Coriander seeds (daniya) - fry without oil
15 gms Channa dal - fry without oil
15 gms Urad dal - fry without oil
100 gms Dry coconut - grated
20 gms Tamarind - cut into small bits
40 gms Jaggery
20 gms Salt
32 gms Guntur chilli - fry with 1 tsp oil
2 tbsp Oil
1/4 tsp mustard
4 strings curry leaves
A pinch of hing

Method:
Mix daniya, coconut, dals, tamarind, jaggery, salt and red chilli together and powder in a mixer. Heat oil, add mustard, curry leaves, hing and the prepared powder. Fry on a low flame for 2-3 minutes in a thick pan and switch off. Leave it in the pan till completely cool. Store in an air tight container. Serve with hot rice and a little ghee.

Curry Leaves Powder

Ingredients:
200 gms Curry leaves - wash and spread on a cloth till completely dry
200 gms Dry coconut - grated
45 gms Tamarind - cut into small pieces
90 gms Jaggery
35 gms Salt
75 gms Guntur Red Chilli
35 gms Channa dal
35 gms Urad dal
2 tbsp Oil
1/2 tsp Mustard
1/4 tsp Jeera

Method:
Fry curry leaves in a thick pan with little oil, on a low flame, till crisp.
Fry channa dal and urad dal together with little oil till golden brown.
Fry red chilli separately with little oil till crisp. Let them cool.
Mix all the other ingredients and powder in a mixer.
Heat 1 tbsp oil in a thick pan, add mustard, jeera and the prepared powder and mix on a low flame for 2 minutes. Swith off. Leave it in the pan till it reaches room temperature. Store in an air tight container.

Coriander Thokku

Ingredients:
1 Bunch Coriander
150 gms Jaggery
40 gms Salt
50 gms Tamarind - soak
50 gms Green chilli
15 gms Guntur chilli
50 ml Oil
1/2 tsp Mustard
3 strings Curry leaves
A pinch of hing

Method:
Clean coriander leaves, and grind it along with jaggery, salt, soaked tamarind, green chilli and red chilli to a smooth paste. Heat oil in a thick pan, add mustard, curry leaves, hing and lastly add the ground paste. Cover with a splatter screen, keep stirring every 2-3 minutes. Fry on a low flame till oil is separated. Cool and store in an air tight container, in the fridge.

Raw Mango Chutney

Ingredients:
165 gms Raw mango - grated
70 gms Dry coconut - grated
15 gms Red chillies guntur
32 gms Salt
90 gms Jaggery
2 tbsp oil
1/2 tsp mustard
1/2 tsp jeera
2 strings curry leaves

Method:
Peel and grate raw mango. In a mixer take grated coconut, red chilli, salt, and jaggery - powder without adding water. Now add grated mango, a little water and grind again. Heat oil in a thick pan, add mustard, jeera, curry leaves and the ground chutney. Fry on a low flame till done. Serve with rice or dosa.

If the raw mango is too tangy, add 10-20 gms more jaggery.

This recipe is contributed by Smt. Yellamma.

Bitter Gourd Powder

Ingredients:
1/4 Kg. Bitter Gourd
30 gms. Dry coconut - grated
12 gms. Crystal salt
10 gms. Tamarind (cut into small pieces)
10 gms. Chilli powder
10 gms. Jaggery
1/4 tsp powdered salt
2 pinches turmeric powder
3 tsp oil
1/4 tsp mustard
2 strings curry leaves - chop finely

Method:
Peel the bitter gourd lightly, cut into halves, remove seeds, grate and add 1/4 tsp powdered salt and 2 pinches of turmeric powder, keep aside for half an hour. Squeeze the bitter gourd to remove the water content. In a thick pan, heat 2 tsp of oil, add the bitter gourd and fry on a low flame, till crisp. Keep aside.
In a mixer add the other ingredients - dry grated coconut, salt, tamarind pieces, chilli powder, jaggery and powder it.
In the same pan, heat 1 tsp oil, add mustard, curry leaves, the prepared masala, fried bitter gourd, mix well and switch off immediately. Leave it in the pan till it is completely cooled. Store in an air tight container. Serve with rice.

Sambar Powder (for idli)

Ingredients:
80 gms Guntur chilli
50 gms Channa dal
50 gms Urad dal
30 gms Coriander seeds
15 gms Jeera
10 gms Methi
10 gms Cinnamon
10 gms Maraat Moggu
10 gms Pepper
5 gms Mustard
20 No. Cloves
8 No. Cardamom

Method:
Fry all the ingredients together in a thick pan on a low flame, till the dals turn golden brown and the chillies are crisp. Cool and powder in a mixie. Sieve and store in an air tight container.

This masala is used to make sambar for Idlis, Bisi bele bhath, Vangi bhath, and Rava Vangi Bhath. The recipes for these will be published soon.

Rasam Powder

Ingredients:
1 kg Guntur Chilli
1 kg Daniya (coriander seeds)
150 gms Curry leaves
150 gms Jeera
35 gms Mustard
120 gms Pepper
170 gms Methi seeds
25 gms Cinnamon
25 gms Maratha Moggu
3-4 No.s Dry turmeric
1/4 tsp asafoetida

Method:
* Divide chilli into small portions and fry in a thick pan, with little oil, on a low flame, till they are crisp.
* Mix coriander seeds with fresh curry leaves and divide into small portions, fry in a thick pan, on a low flame till the curry leaves are dry.
* Fry jeera, mustard, methi in a thick pan on a low flame.
* Fry pepper, cinnamon, maratha moggu and asafoetida with little ghee, one after the other.
* Break turmeric into small pieces.
* Cool and mix all the ingredients and make a smooth powder, in a mixie (or in a flour mill). Sieve and store in an airtight container. Can be stored and used for 1 year.

Chutney Pudi

Ingredients:
250 gms Fried gram
85 gms Grated dry coconut
20 gms Tamarind (cut into tiny pieces)
25 gms Red chilli powder
25 gms Jaggery
25 gms Crystal salt
5 strings curry leaves
2-3 pinches of hing

For the seasoning:
4 tbsp Oil
1/2 tsp Mustard
3 strings of curry leaves
2 pinches of hing

Method:
Mix all the ingredients together and powder in a mixie, in 2 or 3 batches. Mix well. Heat oil in a thick pan, add mustard, curry leaves, hing and add the prepared chutney pudi and fry on a very low flame for 5-6 minutes or till it is warm. Switch off and leave it in the pan till it is completely cooled. Store in an air tight container.

This recipe is contributed by Smt. Yellamma.

Onion Chutney

Ingredients:
500 gms onion - cut lengthwise
30 gms crystal salt
70 gms jaggery
30 gms tamarind - soak
25 gms red chilli
40 gms fried gram
30 gms dry coconut - grated

For the seasoning:
6 tbsp oil
1 tsp mustard
1/2 tsp jeera
6 strings curry leaves
A pinch of asafoetida


Method:
Soak tamarind, salt and jaggery together.
Powder dry coconut, fried gram and red chilli in a mixie without adding water. To this add the soaked tamarind, salt, and jaggery and make it into a smooth paste. Lastly add onion and grind coarsely (whip).

Heat oil in a pan, add mustard, jeera, curry leaves, hing. Add the onion chutney and fry on a low flame for 30 minutes or till the onion is cooked. Cool and store in an air tight container. Can be stored in the refrigerator for 15 to 20 days. Tastes good with dosa.

This recipe is contributed by Smt. Indravathi.