Lemon Pickle

Ingredients:

Diced  Lemons- 7cups

Salt - 3/4 cup
Red chili powder-3/4cup (not extra hot)
Roasted methi powder- 2-3Tbsp
Turmeric-1Tbs
Oil- 1 1/4 cup
Mustard seeds- 1Tbs
Hing (Asafoetida)-1tsp

Method:
In a large bowl cut each lemon into 8-10 pieces depending on the size of lemon, and squeeze the juice lightly, add salt and turmeric, mix well, cover it and set aside for 3days. Mix the pieces in between every day.
Fourth day lemon pieces will look little wilted. Add chili powder, methi powder and mix well. Once all the spices incorporate well, prepare the seasoning.
Heat oil in a pot, add mustard seeds, when they splatter add the hing and let it cool and add to the pickle. Mix well and transfer to the clean bottle. Make sure to cover the pickle top with oil. Allow 2-3 days out side at room temperature to absorb all the flavors, later store in refrigerator.

Kadambam Pulusu

 

Ingredients:

Diced onions-1/2 cup
Diced Carrot -1/2 cup
Diced White Radish- 1/2 cup
Diced eggplant-1/2 cup
Diced pumpkin- 1/2 cup
Diced sorakaya ( bottle gourd)-1/2 cup
Diced sweet potato-1/2 cup
Diced Tomato —1/2 cup
Drumstick pieces-1/2 cup
Ginger garlic paste-1Tbs
Cilantro -1/2 cup
Salt-1 1/2 tsp or to taste
Tamarind pulp- 2Tbs
Roasted Coriander powder-2 Tbs
Roasted fenugreek powder -1Tbs
Roasted cumin powder-1 Tbs
Roasted sesame powder- 2Tbs
Water -3 quarters
Green chilies- 4
Red chili powder-1/2 tsp
Turmeric-1/2 tsp
Sugar-1Tbs


For Seasoning:
Oil- 2Tbs
Chana dal-1Tbs
Urad dal-1Tbs
Mustard seeds- 1 tsp
Cumin seeds-1tsp
Hing -1/2tsp
Curry leaves-few

Preparation:
Heat oil in a 5 quart pot. Add all the Seasoning ingredients, fry until mustard seeds splatter and dals turn to golden brown. Add diced onions, ginger garlic paste and fry little and add all the diced vegetables, green chilies and sauté few minutes on medium heat. Add red chili powder,turmeric, coriander, cumin and fenugreek powders, salt and sauté for few minutes. Reduce the heat, cover and cook for 5 minutes. Add water, tamarind pulp, sesame powder and sugar. Mix well and cook for 15- 20 minutes, add cilantro and cook couple of more minutes and serve hot with Rice or Roti.

Eggplant with vellulli (Garlic) Karam.

 

Ingredients :

Eggplants - 10
Salt - 1tsp or to taste

For Karam:
Dry coconut - 1/2cup
Dry mirchi ( preferably Byadgi chili for less heat)-5-6
Garlic cloves- 6-7
Cumin seeds- 1tsp

Make course powder with above ingredients. If you are using regular dry chilies reduce the count to half.

For Seasoning:
Oil-3Tbs
Chana dal- 1 Tbs
Urad dal -1/2Tbs
Mustard seeds-1 tsp
Cumin seeds-1/2 tsp
Curry leaves- few

Preparation:
Heat oil in a pan fry all the seasonal ingredients, add diced eggplants and salt, fry on medium heat until eggplants cooked, while stirring occasionally.  Make sure not to become eggplants pieces mushy. Once they finish cooking add above vellulli karam, mix well and cook for 2 more minutes and serve hot with Rice.

Tindora ( Dondakaya), Cashew Curry

Ingredients For curry Powder:

Chana dal -1 cup

Urad dal -1/2 cup

Dry coriander seeds – 1/2 cup

Dry Red Peppers- 6-7

Fenugreek Seeds (Methi seeds)-  1tsp (Roast until dark brown)

Grated Dry Coconut-2 Tbsp.

Dry roast all above ingredients, each one separately with few drops of oil, let them cool down. Grind them into course powder all together and set aside.

Note: This curry  powder can be stored for 1 month.

 
Ingredients for Curry---

Tindora pieces (Cut length wise)-  2 lbs

Diced Onions- 1cup

Roased Cashews- ½  cup

Turmeric- ½ tsp 

Oil - enough

Salt—to taste
Chana dal- 1Tbs 
For Seasoning---

Urad dal – 1Tbs

Mustard seeds- 1tsp

Cumin seeds- 1tsp

Dry red pepper - 2

Curry Leaves- few

Preparation:

Heat oil in a pan add all the seasoning ingredients, fry until mustard seeds splatter, add diced onions and fry until clarifies, add the tindora pieces and salt mix well.  Place the lid and cook until tindora gets little soften. Remove the lid and increase the heat, add cashews and fry 5 more minutes. When curry is ready add 3Tbs of curry powder and mix well, check the salt and adjust, fry couple of minutes more and serve hot with Rice or Roti.

 

 

 

Mixed dal Makhani

Ingredients:
Toor dal- 2Tbs
Whole mung beans- 2Tbs
Whole black urad-2Tbs
Chana dal- 2Tbs
Lentils -2Tbs
Pinto beans- 2Tbs
Black eyed peas - 2Tbs
Soaked kidney beans - 2Tbs
Red chori beans -2Tbs
Horse gram-2Tbs
Diced Roma tomatoes- 2 cups
Cumin seeds- 1Tbs
Diced onions-2 cups
Finely chopped garlic- 2Tbs
Finely chopped ginger- 2 Tbs
Coriander powder - 1Tbs
Garam masala powder- 1Tbs
Turmeric- 1tsp
Ghee- 3Tbs
Chili powder - 1tsp
Sliced green chilies-2
Salt- 1.5 tsp or to taste
Chopped cilantro- 1/2 cup

Method:
Combine all the varieties of beans wash well add 3 cups of water and set aside. In a pressure cooker or instant pot heat half the ghee add cumin seeds, ginger and garlic pieces sauté little, add chopped onions and sauté until onions are clarified. Add turmeric, chili powder, coriander powder, sliced green chilies and mix well and add chopped tomatoes. Sauté until oil comes out. At this time cooker can be covered with a loose lid. Then add all the beans with water, add salt and pressure cook until 3 whistles, or set to beans and pressure cook in instant pot. Once pressure goes away remove the lid, mix well add little water if needed, or if there is too much water keep it open the pot and cook until some water is evaporate.At the end add garam masala powder, chopped cilantro, remaining ghee, and taste the salt, cook for 2-3 minutes. Serve hot with Roti or Rice.

Bombay style Tomato Rice

Ingredients:
Basmati Rice-2 cups
Diced bell pepper-1/4 cup
Diced tomatoes- 3/4 cup
Thinly sliced onions- 1/2 cup
Green peas-1/4 cup
Paneer pieces-1/2 cup
Coconut milk- 1/2 cup
Ginger garlic paste-1Tbs
Diced green chilies-2 or 3
Ketchup- 2Tbs
Pav bhaji masala- 2tsp
Bay leaves -2
Turmeric-/4 tsp
Whole black peppers -1tsp
Cumin seeds-1tsp
Salt-1 tsp or to taste
Chopped Cilantro- 1/2 cup
Oil- 2 Tbs
Water -31/2 cups
Method:
Soak the rice for 1/2 hour. Heat the pot and boil the water.
Heat oil in the different pot,  add cumin seeds, bay leaf, and black peppers, fry little and add onions and sauté for 2 minutes. Add ginger garlic paste and fry until nice aroma comes and add turmeric, green chilies, bell pepper, peas and tomatoes, sauté little and cover the pan and cook for a minute or two. Remove the lid and add the ketchup, paneer pieces, coconut milk and pavbhaji masala and mix well altogether and add soaked rice without any water. Now add the boiling water, salt and mix well and cover the pot and cook in medium low heat.  When rice is done add the chopped cilantro and mix well and serve hot with raita.

Dalia (Cracked wheat) Pongal

Ingredients:
Cracked wheat - 1 cup
Moong dal - 1/2 cup
Ghee. -2 Tbs
Cumin seeds- 11/4 tsp
Finely chopped Ginger -1tsp
Chopped green chilies - 11/2 tsp
Coursely crushed black pepper- 1Tbs
Curry leaves- few
Cashew nuts - 1/4 cup
Finely chopped beans and carrots-1/3 cup each
Salt- 3/4 tsp or to taste
Method:
Soak the cracked wheat and moong dal separately for 1/2 hour, remove the water and set aside.
Heat the ghee in a pan, add cumin seeds,crushed black pepper, ginger and green chili pieces and fry for minute, add curry leaves and cashews and fry until cashews turns to little brown. Add carrots and beans also fry little and add soaked cracked wheat and moong dal without any water fry for 2 minutes. Add 21/2 cups of water and salt mix well and cook until most of the water evaporates on medium heat. Reduce the heat to low, cover the pan and cook until completely done.
Serve hot with ginger chutney or onion pulusu.