Tamarind Rice

INGREDIENTS:

1. Tamarind -200 gms
2. Green Chillies - 15
3. Red Chillies - 4
4. Jaggery - 1/4 th cup (Grated)
5. Salt to taste
6. Channa dal - 2 tbsp
7. Mustard seeds - 1 tbsp
8. Cumin seeds - 1/2 tbsp
9. Turmeric powder - 1/4th tbsp
10. Peanuts - 2 tbsp
11. Cashew nuts - 2 tbsp
12. Hing - pinch
13. Oil - 6 tbsp
14. Rice - 2 cups

PROCEDURE:

Tamarind Paste:
Take the green chillies,wash them and wipe out water using cloth and make a slit on them from top to bottom in the middle by using knife and keep them aside. 
Take tamarind and soak it with enough water in a pan and boil it till water gets bubbles.Allow it to cool.Then take a mixer jar and add the boiled tamarind and make it into juice.
Now take a deep pan, add oil and heat it.When it is hot enough add mustard seeds,cumin seeds,turmeric powder,channa dal and hing and fry them till mustard seeds starts spluttering.
Then to it add red chillies and slit green chillies and fry them until red chillies turn dark brown in colour.
Now add the tamarind juice, jaggery and salt (3 tbsp)to it,mix them all and close the pan partially with lid by placing spoon in the pan.
Cook it for atleast 30 min by stirring occasionally until the tamarind juice becomes thick paste.

Tamarind Rice:
Wash the rice and cook it by adding 3-4 drops of oil in the water.Keep it aside and allow it to cool.
Take a small frying pan add oil and heat it,then add peanuts and cashew nuts and fry them until they turn golden brown and keep it aside.
Now take the cooked rice, mix it well and add enough tamarind paste, salt, fried cashew nuts and peanuts and mix them well.(Check for salt, if it is not enough add some salt).

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Vegetable Noodles / Maggi Noodles / Spicy Noodles

INGREDIENTS:

1. Maggi noodles (Atta Noodles) -170 grams pack (2-serves)
2. Onion - 1 Large
3. Baby Carrot - 4 
4. Green Chilli - 4 to 5
5. Capsicum (Optional) - 1/4
6. Green chilli Sauce - 1 tbsp
7. Soy Sauce  - 1/2 tbsp
8. Salt to taste
9. Oil - 2 tbsp

PROCEDURE:

1. Chop all the vegetables into small pieces and keep a side. Break the noodle cake into 4 pieces and keep a side. Now take water in pan and add 1tbsp salt and 5 to 6 drops oil. 

2. Bring the water to boil. When the water reaches its boiling point add the noodles to it. Cook them for exactly 4 minutes by stirring occasionally.

3. After they get cooked drain the hot water and keep it under running cold water and again add 5 to 6 drops of oil to them and mix well. Later drain that cold water and keep noodles a side.

4. Take 2 tbsps oil in a non-stick pan and heat it. When the oil is hot enough add chopped green chillies  and fry for 1 min. Then add chopped onions and salt and cook for another 3-4 mins. Salt helps to cook onions faster.

5. Now and add chopped carrots, capsicum and little salt. Salt helps to cook vegetables faster. Cover and cook them for 3-4 mins until they are cooked nicely.

6. Then turn on the stove on medium heat and take the boiled noodles. Then add green chilli sauce and soy sauce to the boiled noodles and mix them well. Then add the boiled vegetables to it and mix them all nicely.

7. Turn off the heat and now add the masala packets one by one that come with maggi noodles and mix them all nicely.

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Paanakam

INGREDIENTS:

1. Jaggery(Bellam) -    1/4 th cup
2. Black Pepper Powder  -1/4 th tbsp
3. Water - 1 cup
4. Cardamom - 1 seed

PROCEDURE: 

Cut jaggery into small pieces and add it to water.
Then add black pepper powder and crushed cardamom seeds to it.
Mix all the ingredients well until jaggery dissolves in water.

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Appalu

INGREDIENTS:

1. Wheat Flour - 1 cup
2. Rice Flour - 1/4th cup
3. Jaggery - 1/2 cup (grated)
4. Water - 3/4th cup
5. Ghee - 1 tbsp
6. Oil for frying

PROCEDURE:

In a bowl take wheat flour and rice flour, mix them well and keep aside.
In a pan take water and grated jaggery and bring it to boil.
To that add 1 spoon ghee and mix well then turn off the stove and take it off.
Now slowly add the mixture of wheat and rice flour to the boiled jaggery water by mixing it with the spoon.Mix it properly without any clumps and allow it to cool.
After the dough gets cool, make small balls and put them in between your hands and press gently like vada. (Wet your hand with little oil to get appalu without sticking).
Take oil in a frying pan and heat it, when it is hot enough add them and fry until they turn into golden brown color.

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Coconut Chutney / Kobbari Pachadi / Senagapappu Kobbari Pachadi

INGREDIENTS:

1. Coconut fresh/frozen -1 cup shredded
2. Dalia Split (Roasted Bengal gram) - 1 cup
3. Green Chilli - 10
4. Tamarind - 3 inch layer
5. Salt to taste
6. Seasoning seeds (Mustard seeds, Cumin seeds, Urid dal)
7. Curry leaves - 3

PROCEDURE:

1. Take green chillies and wash them with water. Now take a pan and add green chillies and water. Water just enough to immerse all the chillies. Boil the green chillies for about 7-8 mins until they change their color little. Then turn off the stove and add tamarind to that mixture of hot water and green chillies. 

2. Now take mixer jar and add dalia split, shredded coconut, salt and boiled chillies along with tamarind and boiled water. Make the whole mixture into fine paste by adding some more water if required to get desired consistency.

3. In a small pan, heat the oil and when the oil is hot enough add the mustard seeds, cumin seeds, urad dal and curry leaves. Fry them until urad dal turns golden brown. Then add it to the chutney and mix well. Serve the chutney with dosa.

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Semiya Payasam

INGREDIENTS:

1. Semiya (vermicelli) - 1 cup
2. Sugar - 1 Cup
3. Milk - 3 cups
4. Ghee - 2 tbsp
5. Cashew nuts - 1 tbsp
6. Raisins - 1 tbsp
7. Elachi seeds - 1

PROCEDURE:

Take 1 tbsp ghee in a frying pan and fry semiya / Vermicelli until they turn light golden brown and keep them a side.

Now take milk in the pan and heat till it reaches boiling point, then add the fried semiya to the milk and cook them for 5 minutes. (semiya should break easily when you press it with your hands).

Then add the sugar and elachi seeds to it and mix it until sugar melts then turn off the stove.

Add ghee in a small pan and fry cashews and raisins until cashews turn golden brown.( If you dont want to fry you can add them raw). Then add them to the cooked payasam and stir once.

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Annam Paravaanam / Pongali

INGREDIENTS:

1. Rice - 1 Cup
2. Jaggery - 1 Cup (Mashed)
3. Cashew nuts - 1tbsp
4. Raisins - 1 tbsp
5. Elachi / Cardamom - 2 seeds
6. Milk - 6 to 7 cups (Based on your desired consistency)
7. Caustic soda -pinch(very very little qty)
8. Ghee - 1 tbsp
9. Water - 2 cups

PROCEDURE:

1. Wash the rice with water and keep it aside. Also mash the jaggery with some weight and keep it a side. 

2. Now take milk and water in a pan and bring them to boil. When milk reaches its boiling point reduce the heat to medium and add the rice to the boiling milk. After adding the rice to milk add caustic soda to it. Caustic soda prevents milk to curdle. Cook the rice by stirring occasionally. When the rice is half cooked, check and add some water or milk if required. Make sure rice has enough milk to cook. 

3. When rice is cooked well add crushed cardamom, cashew nuts and raisins to it and mix nicely. Then add mashed jaggery and mix them nicely. Let it cook for 2-3 more mins till all the jaggery melts completely. Turn off the heat and add 1 tbsp ghee to it and mix well.

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