Onion Pulusu

Ingredients:

1. Pearl onions -15
2. Oil - 2tsp
3. Green chillies - 3
4. Chopped coriander leaves - 2tsp
5. Tamarind juice - 3tsp
6. Chilli powder - 1tsp
7. Jaggery - about 2 tsp
8. Besan - 2tsp
9. Salt to taste

For seasoning(popu/tadka):

1. Mustard seeds - 1tsp
2. Cumin seeds - 1tsp
3. Menthulu - 1tsp
4. Curry leaves - few

Method:

• Peel the onions and wash them.
• Heat oil in cooking pan and add seasoning ingredients along with chilli powder.
• When the mustard starts splutter, add onions and fry till golden brown.
• Pour tamarind juice and water.Add salt,jaggery,green chillies simultaneously and cook till the onions are soft.
• When the onions are fully cooked add little besan to thicken the pulusu.
• Cook for another 10 minutes and garnish with coriander leaves.

Spinach Bhaji

Ingredients

1 bunch of Spinach
1 small Onion
4 table spoons Oil
Salt to taste
1 table spoon Tomato paste

Method:

1. Chop the spinach and clean it.
2. Chop the onion and add it to the spinach. Pour in the oil add the paste and the salt put it on heat for fifteen minutes occasionally stirring it. Cook until the oil separates.
3. Serve with Rice or Rotis.

Palak Omlet

Ingredients

1 cup finely chopped Palak
1/2 cup finely chopped Onions
3/4 cup Gramflour
1/4 cup Wheatflour
Curd (little)
Water
Salt to taste
Green Chilli-3 nos:
Curry Leaves
Oil

Method:

1. Add finely chopped palak, chopped onions, gramflour, wheatflour, green chillies, curd, salt and water in a bowl. Add curry leaves to the above dough. After mixing it should be in somewhat liquid dough (almost similiar to dosa dough).
2. Take a tawa/ non-stick and pour some oil. Let the tawa heat. Now spread the dough as you do for dosas/ uttappams.
3. Cook both the sides of the omlet and your palak omlet is ready to serve. You can have this with sauce and chuttnies.

Aloo Tamatar Recipe

Ingredients

Six medium potatoes
Two medium, ripe tomatoes
Half inch ginger
One medium onion
Jeera
Haldi
Garam masala
Salt to taste
Two green chillies
Four tablespoons cooking oil

Method

Peel the potatoes, cut them in four pieces each and soak them in water. . Slice the onion thin and mince/grate ginger. Cut tomatoes in six pieces each. Heat oil in a cooker on medium high and add jeera, onion, ginger, tomatoes, haldi, green chillies and garam masala. Stir everything till this "masala" sweats. the potatoes, mix them well with the masala. Add one cup water and close the lid of the cooker. Remove it from heat after two whistles. Open the cooker after fifteen minutes.
Aloo Makai Tikki |

Tomato Sabji

Ingredients

Tomatoes 1/2 Kg
Onion 1 medium size
Oil 2 to 3 table spoon
Mustard seeds 1 tsp
Jeera 1 tsp
Curry leaves 1 sprig
Fresh cream 1 to 2 table spoon
Green Chillies 1 or 2 vertically slit
Ginger 1 tsp finely chopped
Garlic 1 tsp finely chopped
Chilli powder 2 to 3 tsp according to taste
Ground nuts 2 to 3 table spoon (roasted and coarsely pounded)
Kasuri Methi 1 tsp
Salt to taste
Coriander leaves finely chopped for garnish

Method :

1. Heat oil in a pan and add mustard seeds. As it splutters add jeera, chopped ginger, chopped garlic, slit chillies and the curry leaves.
2. Then add the onions. As they turn pink add the finely chopped tomatoes, salt and the chilli powder. When half done add the cream and cook till done.
3. Add the kasuri methi and the powdered ground nuts and a tea spoon of jaggery or sugar. Simmer for 2 to 3 minutes.
4. Garnish with coriander leaves.
5. Serve hot with Rotis or Bread.

Tomato Gojju

Ingredients

Tomatoes : 5 (preferably ripe)
Rasam Powder : 2 tsp
Jaggery : 2 -3 tsp
Tamarind : Lemon sized
Salt as per taste
Rice flour for thickening
Oil : 2 tsp
Mustard seeds : 1 tsp
Asafoetida : a pinch

Method :

1. Cut the tomatoes into small pieces.
2. Heat oil, add mustard seeds and let it splutter. Then add asafoetida and tomatoes.
3. Fry for a minute. Add 2 cups water, salt, jaggery, rasam powder and let it boil.
4. Add thin tamarind extract and allow the gravy to boil for 5-10 minutes.
5. Mix rice four in little water and add to get a thicker gravy.