Almond, Pistachio Laddu

 Ingredients:

Dry roasted whole Almonds-2cups

Pistachios-1/2 cup

Dates-15

Powdered Joggery-3/4cup

Dry roasted coconut-1/2 cup

Roasted sesame seeds-1/8 cup

Cardamoms- 5-6

Ghee-1Tbsp

Method:

Add 1/3 amount of almonds at a time in a blender make a course ground. Same way grind pistachios, dates, cardamoms, coconut and jaggery also. Mix thoroughly everything by adding roasted sesame seeds and ghee. Make small lemon size balls. Can be stored at room temperature for 2 weeks. Yields around 30 Laddus.

Mamidi Allam ( Mango ginger) pickle

  Ingredients:

Peeled and Diced Mango Ginger-300gr.

Joggery or brown sugar- 150 gr.

Tamarind pulp -150 gr.

Chili powder ( not extra hot) 150 gr. 

Roasted fenugreek powder-1.5 tsp.

Sesame oil - 2Tbsp

Garlic cloves - 6

Salt- 2.5-3 Tbsp or to taste.

For seasoning:

Sesame oil - 1cup

Mustard seeds -1.5 tsp

Urad dal - 1.5 tsp

Garlic cloves-5

Hing( Asafoetida) -1/2 tsp.

Dry red chilies - 5

Curry leaves- few

Method: 

First heat 2 Tbsp oil in a pan and add diced mango ginger, sauté for 2-3 minutes and add garlic cloves also add fry little and set aside until cool down and grind little, add tamarind pulp, salt, chili powder fenugreek powder, and jaggery grind altogether into a course paste. Heat the oil for seasoning, add mustard seeds when they started splattering add urad dal, dry red chilies, garlic cloves, hing and curry leaves. After seasoning is ready add the ground paste to that, turn off the heat, mix well and let the pickle cool down to the room temperature. This is the time one should be doing the adjustments with salt and chili powder for their individual taste. Leave it in room temperature for 2-3 days, later transfer to the clean glass bottle and keep in the refrigerator. This pickle can be stored in the refrigerator for 6 months.

Fresh turmeric root pickle

 

Ingredients:

Grated or finely diced turmeric root- 250 gr.

Grated or finely diced ginger - 100 gr.

Salt -3tsp and adjust to the taste later

Red chili powder-2:Tbsp

Mustard powder-1.5Tbsp

Roasted fenugreek powder-1.5 tsp

Mustard oil - 1cup

Hing ( Asafoetida)- 1/2tsp.

Lime Juice- 3/4 cup

Method:

Heat mustard oil in a pot. Turn off the stove and let the oil cool down for a minute. Add all the powdered ingredients one by one. First add fenugreek powder, mustard powder, chili powder, hing and salt, mix well and add the grated turmeric and ginger. Again mix well to incorporate with all the spices. Add the lime juice at the end mix well and store in a clean glass bottle. Leave the prepared pickle 2-3 days in a room temperature.This pickle can be stored in the refrigerator for 3-4 months.

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.