Andhra Style Idli Podi(Spicy Version)

INGREDIENTS: Yields around 200 to 250grams of podi

1. Coriander Seeds - 1/2 cup
2. Black Gram Dhal - 2.5 Tablespoons 
3. Bengal Gram Dhal - 1 tablespoon
4. Cumin Seeds - 1.5 teaspoon
5. Dry red chillies - 5 or 6 or more according to your spiciness.
6. Garlic pods - 4 to 5
7. Curry Leaves - 1/2 cup 
8. Tamarind - 1/2 lemon sized ball.
9. Asafoetida cube - 1/2 inch
10. Oil - To fry these.
11. Salt - To taste.

METHOD:

1. Add  a small drop of oil and roast all ingredients separately. Grind them together and store them in airtight container ! 
2. You can have this along with hot white rice or as a side dish for idlies/dosa/curd rice.

Panakam/Panagam - Jaggery based energy drink

INGREDIENTS:

1. Water - 1 litre
2. Jaggery - 125 grams
3. Cardomom powder - 1/2 teaspoon
4. Dry Ginger (Sukku) powder - 1/2 teaspoon
5. Lemon/Lime juice - 1/2 teaspoon

METHOD:

1. Powder the jaggery /Take a bowl add all the ingredients. and mix well.
2. You can taste and add more jaggery if needed.
3. Finally filter and Serve ! 

NOTE: Jaggery is very rich in iron and is not fattening. All the ingredients are known for its medicinal properties and this provides a great shot of energy.Can be given to all ages. It is time to go back to our ancestors recipes:) to save our health:)

Coconut - Coriander leaves Chutney

INGREDIENTS: Serves 3 to 4

1. Coconut - 1/2 coconut shredded
2. Salt - To taste
3. Mustard seeds,urad dhal - for seasoning
4. Oil - 1 teaspoon for seasoning.
5. Coriander leaves - handful 
6. Pottu kadalai/Fried gram - 1 tablespoon
7. Green chillies - 2 medium sized(increase if you want spicy version)
8. Ginger - 1 inch piece peeled.
9. Tamarind(Optional) - peanut sized piece.

METHOD:

1. Grind the coconut,salt,coriander leaves,fried gram,green chillies,ginger,tamarind together using water.
2. Take a pan, add the oil ,and allow the mustard seeds to splutter and then add the urad dhal.Add this to the ground chutney and serve.
3. This goes best with any upma/dosa/idli varieties.

Lemon Rice

INGREDIENTS: Serves 3 to 4

1. Lemon - 1 
2. Peanuts - handful for seasoning.
3. Oil - 3 to 4 spoons for seasoning.
4. Mustard seeds - 1 teaspoon for seasoning.
5. Urad dhal - 2 teaspoons for seasoning.
6. Chana dhal - 2 teaspoons for seasoning.
7. Curry leaves -  for seasoning
8. Coriander leaves - for seasoning
9. Asafoetida powder  - 1/4 teaspoon
10. Turmeric powder - 1/4 teaspoon
11. Rice - 250 grams
12. Salt - As per taste

METHOD:

1. Wash the rice, and add 2.5 times of water(625ml) and cook in pressure cooker. Allow the rice to cool after cooking.
2. Take a pan, add the oil and add the items in the following order. Allow the mustard seeds to splutter.Add the peanuts,urad dhal,channa dhal,asafoetida powder,turmeric powder and curry leaves.
3. Remove from flame and add this to the cooked rice.Squeeze lemon and add salt to taste.Mix well and add the coriander leaves. Taste and add more salt or lemon if needed.

Kothamalli(Coriander) Rice with Mix Veg Raitha

INGREDIENTS:(Serves 3 to 4 )

1. Coriander leaves - 1 big bunch
2. Salt - to taste
3. Mustard seeds,cashews,urad dhal,bengal gram dhal - each one spoon for seasoning.
4. Cloves - 2 or 3 pieces
5. Cardomom - 1 piece
6. Ghee or Oil - 3 teaspoons
7. Onion - finely cut - 2 big sized
8. Ginger - 1 inch piece
9. Coconut - 1/4  of a coconut shredded
10. Green chillies - 4 or 5 big pieces
11. Rice - 250grams
12. Potato - 2 medium sized(Optional)

METHOD:

1. Wash the rice ,add 2.5 times of water(750ml) of water and cook in pressure cooker or rice cooker.Keep aside.
2. Remove the leaves from the bunch.Take the chillies,ginger,coconut and grind along with coriander leaves .You can add water when grinding if needed.
3. Take a deep bottomed vessel, add oil or ghee. Once its hot, add the mustard seeds and allow it to splutter. Add cashews,urad dhal,bengal gram,cardomom,cloves and the onions.
4. Once the onions get fried, add the potatoes and allow it to mix for 5 minutes.
5. Add the finely ground paste now.Allow this mixture to get cooked well for the raw smell to go.Add salt and check for it .
6. Once the raw smell leaves the mixture,add the cooked rice ,mix well and serve.

Kandathippili Rasam

INGREDIENTS: Serves 3 to 4

1. Tamarind - gooseberry sized ball
2. Curry leaves - for seasoning
3. Mustard seeds - for seasoning.
4. Red chillies - for seasoning
5. Jeera seeds - 1 teaspoon
6. Turmeric powder - 1/4 teaspoon
7. Asafoetida powder or cube - 1/4 teaspoon powder / small cube.
8. Salt  - As per taste.
9. Garlic - 5 to 6 pods finely cut(Optional)

TO DRY ROAST AND GRIND: You can store this for up to 3 months.

1. Kandanthippili - 2 pieces each of about 1 inch
2. Toor dhal - 2 tablespoons
3. Coriander seeds(Dhaniya) - 2 tablespoons
4. Jeera seeds - 3 teaspoons
5. Whole black pepper - 2 teaspoons
6. Red chillies - 2 or 3 pieces.

METHOD:

1.  Extract the tamarind water . Add salt, asafoetida cube or powder,garlic pods finely cut,turmeric powder and keep in the stove.
2. Dry roast the ingredients and grind to powder and keep in airtight container.
3. Take a pan to season the items given for seasoning. Add 2 teaspoons ghee, and allow the mustard seeds to splutter. Once they splutter, add the red chillies,curry leaves,jeera seeds and keep aside.
4. After the mixture gets boiled add the powder. This mixture can take 1 tablespoon of powder.Taste it and add more powder if needed. Switch off the stove and add the seasoning which is ready.

NOTE: Kandanthippili and garlic are very good for gas,bloating.Also taking this during cold will help a lot.

Green Peas Masala / Mutter Masala

INGREDIENTS: Serves 3 to 4

1. Green Peas - 500grams 
2. Onion -  2 big sized 
3. Curd - 1/2 table spoon
4. Jeera /cumin seeds - 2 teaspoons
5. Ginger - 1 inch piece
6. Garlic - 5 to 6 pods peeled.
7. Coconut shredded - 1 table spoon 
8. Cardomom - 1 piece
9. Cinnamon stick - 1 inch piece
10. Cloves - 2 pieces For seasoning.
11. Bay leaves - 2 leaves medium sized for seasoning.
12. Oil/Butter - For seasoning
13. Turmeric powder - 1/2 teaspoon
14. Rock salt/Salt - as per taste.
15. Cashews - 5 or 6 pieces
16. Dhaniya/Coriander Seeds - 1 teaspoon
17. Coriander leaves - for seasoning.
18. Garam masala - 1/2 teaspoon
19. Kasuri methi - 1/2 teaspoon

METHOD:

1. Make a paste out of 1 onion, cumin seeds,Ginger,garlic,coconut,cinnamon,cashews,dhaniya and keep aside.
2. Take a deep bottomed vessel ,add 4 to 5 teaspoons of oil or butter and add the cardomom,bayleaves,cloves .Cut the other onion finely.Add the onions and fry well.
3. Add the green peas now and add the salt,turmeric powder and little water if needed .Allow this to get cooked well.
4. Once the peas is half cooked add the ground paste and curd. You can add little water if needed at this stage. 
5. After the raw smell of the paste leaves , add kasuri methi ,garam masala powder and switch off the stove.
6. Cut the coriander leaves and garnish and Serve.

NOTE: If you do not have dhaniya you can add few coriander leaves to the items to grind.

Jeera Aloo(Potato with Cumin Seeds)

INGREDIENTS:(Serves 3 to4 )

1. Potatoes - 5 medium sized(Cut them in cubes)
2. Onions - 2 Finely cut
3. Jeera seeds - 3 to 4 teaspoons
4. Salt - to taste
5. Coriander leaves,curry leaves - for seasoning
6. Red chilli powder - 1/2 teaspoon(Increase if you want it spicy)
7. Garam masala - 1 teaspoon(I used Everest Sabji Masala)
8. Turmeric powder -1/4 teaspoon
9. Oil - For seasoning
10. Mustard seeds - For seasoning
11. Kasuri methi - 1 teaspoon

METHOD:

1. Take a heavy bottomed pan and add oil.
2. Allow the mustard seeds to splutter and add the jeera seeds and curry leaves.
3. Add the onions and after 2 minutes add the cut potatoes.
4. Add the turmeric powder,salt,chilli powder and sprinkly little water and close the lid.
5. Keep the flame low and stir occasionally.
6. Once the mixture gets cooked well add the garam masala and coriander leaves and Serve!

NOTE: You can skip the onions and garam masala if you want to eat this during fasting or festival days.Adding fresh methi leaves makes this Aloo methi :)

Peas & Aloo Pulao(Pulav)

INGREDIENTS: Serves 3 to 4

1. Basmati Rice - 250g
2. Green Peas(Fresh or Frozen) - 1 cup
3. Aloo/Potato - 2 medium sized 
4. Saunf(Fennel Seeds)/Sombu - 1 teaspoon
5. Jeera seeds - 1 teaspoon
6. Biriyani Leaf - 1
7. Clove-2 pieces
8. Cinnamon - 1 inch piece
9. Elachi - 1 piece
10. White Pepper powder - 1 teaspoon
11. Lemon - 1 
12. Salt - to taste
13. Oil - 3 to 4 teaspoons 
14. Coriander leaves - for tempering.
15. Onion - 2 medium sized

METHOD:

1. Soak the basmati rice for more than 15 minutes.
2. Take a deep bottomed vessel and add the oil.
3. Add the items in step 4,5,6,7,8,9.
4. Add onion and after 2 minutes of frying, add peas and potato.Add the salt required,white pepper powder.
5. After 5 minutes we are ready to add the rice.Drain the rice and add to the vessel.The ratio of rice:water is 1:2.We have taken 250grams of rice, so 500ml of water should be fine.
6. Measure the water and add to the vessel.Add the lemon juice and mix well.
7. Now cover the vessel with a lid and keep the flame in low or medium.
8. After 15 minutes you can check and mix once.Then close the lid.
9. Keep in low flame now if it was medium earlier.After 15 minutes you can see the rice is ready when the lid is open.Cut the coriander leaves finely and add to the rice and Serve hot with Raitha.

NOTE: You can skip potato if needed. Adding more vegetables like carrot/Beans/Broccoli/Cauliflower makes it vegetable pulav.

Vegetable or Kalyana Gotsu/Gothsu/Kothsu(Side dish for Idly/Dosa/Pongal)

INGREDIENTS:(Serves 4 to 5)

1. Mix Vegetables - Carrot,Potato,Peas,sweet potato - Any 2 or 3 veggies - 2 cups
2. Onions - 2 big sized finely cut
3. Mustard seeds,Urad dhal,Curry leaves,Bengal gram dhal,Oil,asafoetida powder(1/4 teaspoon) or cube(1 small cube) - For seasoning
4. Moong Dhal - 1.5 cups
5. Tamarind - 1 gooseberry sized ball
6. Bengal Gram dhal - 1/2 cup 
7. Dhaniya/Coriander Seeds - 1/2 cup
8. Salt - To Taste
9. Sambhar powder - 2 teaspoons
10. Turmeric powder - 1/4 teaspoon

METHOD:

1. Pressure cook the dhal and mash it and keep aside.
2. Take a deep bottomed vessel. Add 4 to 5 teaspoons of Oil and allow the mustard seeds to splutter.
3. Add the items in step 3 for seasoning.Add the onions and once they are half fried add the mix vegetables.
4. Fry for 5 to 10 mins and add 2 cups of water. Add salt,sambhar powder,turmeric powder and allow the mixture to cook well.
5. Dry roast the bengal gram dhal and Coriander seeds and grind well in mixie.
6. Once the vegetables get cooked well add the mashed moong dhal and add the powder made in step 5.
7. Add little water and keep stirring until you get the desired consistency and Serve!
8. This kothsu tastes best when gingelly oil is added to it.Add it on your plate and Enjoy!

Capsicum Raitha(Kodaimilagai Patchadi)

INGREDIENTS: Serves 2 to 3.

1. Green Capsicum - 1 big finely chopped
2. Mustard seeds, Urad dhal,Coriander leaves,asafoetida powder - For seasoning
3. Oil - 2 teaspoons
4. Salt - to Taste
5. Curd - about 200ml

METHOD:

1. Take a frying pan, add the oil and allow the mustard seeds to splutter.
2. Add the urad dhal,coriander leaves,asafoetida powder.Add the finely chopped capsicum and add rock salt or fine salt.
3. Once the capsicum is fried well,remove from flame.
4. Add curd and little water and mix well until you get the capsicum patchadi consistency and serve.

Bisibela bath - No onion(Marathi Style)

INGREDIENTS: Serves 3 to 4

1. Rice - 2 cups(around 250ml)
2. Toor Dhal - 1 cup
3. Peanuts - 1/2 cup
4. Mix Veg - carrot or beans or peas or potato or chow chow or sweet potato.(any of them can be added in single or in mix) - 1 cup
5. Chickpeas(Optional) - 1/4 cup
6. Tamarind - small gooseberry size
7. Curry leaves,mustard seeds,turmeric powder - for seasoning.
8. Gingelly oil - for seasoning
9. Salt - to taste
10. Small Onions - 15 to 20 peeled and chopped
11. Cloves - 3 pieces to season 
12. Elachi powder(1/4 teaspoon) or Whole elachi - 2 

TO DRY ROAST AND GRIND: 

1. Coconut shredded - 1 tablespoon 
2. Coriander seeds/dhaniya - 1 table spoon 
3. Chana dhal/bengal gram -  1 table spoon
4. Fenugreek/methi seeds/vendayam  - 1 teaspoon
5. Asafoetida cube - 1 small cube (To be roasted with a drop of oil)
6. Seasame seeds/ Ellu - 1 teaspoon
7. Red chillies (Dry) - 8 to 10. 
8. Marati moggu - take 2 inch pieces

METHOD:

1. Boil the peanuts and the veggies together and keep aside.
2. Extract the tamarind water from the tamarind.
3. Put the rice and dhal(after soaking together for 15 minutes or so) together in a pressure cooker and allow 5 to 6 whistles.Add additional cup of water to make the mixture get mashed in the cooker.For 3 cups(2 cups rice and 1 cup dhal) add 6 to 7 cups of water.
4. Dry roast the ingredients given in the section above and grind well.You can use water to grind if needed.
5. Take a pan for seasoning. Add 6 to 7 spoons of gingelly oil and allow the mustard seeds to splutter.Add the cloves and elachi .Add curry leaves and 1 teaspoon of turmeric powder and few peanuts (optional) and keep this aside.In the same pan roast the small onions and add this to the tamarind water.
6. Once the rice and dhal has been cooked, add the tamarind water,salt needed and stir well. After 5 minutes,add the boiled veggies with peanuts and stir well. After stirring well add the ground paste and mix well.Add water if needed in this stage as the rice will get thicken soon. Keep the flame in low.
7. After the raw smell goes ,add the seasoning prepared in step 5 and bisibela bath is ready to serve.

NOTE: When switching off the stove the rice should be in semi solid state so that it thickens after some time.

Pepper & Jeera Aval Upma(Poha)

INGREDIENTS:(Serves 2)

1. Aval - Thick or thin variety - around 400g
2. Peanuts - handful
3. Mustard seeds,coriander leaves,urad dhal,bengal gram dhal,Asafoetida powder,Green or Red chillies - For seasoning
4. Jeera seeds - 3 teaspoons
5. Pepper powder - 1 teaspoon
6. Salt - To taste
7. Onion finely cut - 2 medium sized
8. Oil - 2 teaspoons

METHOD:

1. Take a heavy bottomed vessel and add cooking oil.Add the mustard seeds and allow them to splutter.Add the other items in step 3 for seasoning.
2. Add the jeera seeds,peanuts,cut onions and salt to taste.
3. Once the onions are fried you can add the soaked aval to the onions.
4. In case of thin aval, 2 to 3 mins is enough. Take a separate vessel, and sprinkle a cup of water and leave for 2 minutes.You can do this after the onions are fried well.
5. In case of thick variety you can soak the aval in water and leave it for 10 to 15 minutes.You can check by pressing a piece of aval. 
6. After adding the aval,switch off the stove ,add the pepper powder ,mix well and serve.