TOMATO - BEETROOT SOUP (FOR RICE)

My mom is a master in this.....

Really Finger licking.....

You can do this soup with all these 3 vegs... tomato, carrot, beetroot.
combinations or alone...

we generally do this with tomato... but as carrot n beetroot r also gud for health, we just add them :)

So, its up to you to add or avoid.... Even tomato alone will be delicious.... Give it a try.....

This soup is for having with RICE.

Potato fry is a super combination for this......

In childhood, I used to take it in a small cup and used to drink like regular soup.... on a rainy day.... It tastes even more lapplappa.....

INGREDIENTS:

1. Tomatoes - 4

2. Beetroot - 1 small

3. Ulli paste - 2 tbspn (click on the name to see the recipe of ulli)

4. Green chillies - 3

5. Red chilli powder - 1 tspn.

6. Tamarind - 1 big lemon size

7. oil - 2 tbspn

For Tempering:

1. Dry red chillies - 2 

2. Garlic pods - 2

3. Mustard seeds - 1 tspn

4. Cumin seeds - 1 tspn

5. Curry leaves - 4

PROCEDURE:

1. Take a pan, add a tspn of oil, add chopped tomatoes and beetroot.
2. cook it till they lose moisture.
3. let it cool down and then grind it.

4. Now in the same pan, add oil and let it get hot
5. Once its hot, Add all the items mentioned under "For Tempering" above.

6. Now add a pinch of turmeric powder and add ulli paste, green chillies.

7. Fry till the mixture loses oil.

8. Now add the tomato-beetroot paste

9. Mix it well and allow it to cook for 5 minutes.

10. Now add tamaring juice and boil it till OIL floats on the top..

11. Once you c the oil floating, check for the balance of salt and sour . Adjust accordingly.

Serve hot...with rice......

BEST COMBINATIONS:

MUDHA PAPPU
POTATO FRY

KANDHI KATTU

A very easy and fast to cook recipe.... I especially do it at nights when i want to finish cooking fast.

INGREDIENTS:

1. Cooked Kandhi Pappu / Toor Dal - 1/2 cup

2. Ginger Garlic paste - 1 tspn

3. Green chillies - 2 

4. onion - 1

5. Dry red chillies - 2 

6. Cumin seeds -1tspn

7. mustard seeds - 1tspn

8. curry leaves -4

9. coriander leaves / Kothimeera - 1/2 bunch

10. Salt - to taste

11. Garlic pods -2

12. Lime Juice - 1 tbspn.

PROCEDURE:

1.Heat a vessel.

2. Once its hot , add oil.

3.After a minute, add dry red chillies, cumin and mustard seeds.

4. Once they splutter, add onions and ginger-garlic paste.

5. After a minute, add green chillies.

6. Once the onions turn transculent , add cooked and mashed Dal, water and salt.

7. Allow it boil.

8. Check for salt, add chopped coriander leaves/kothimeera , put a lid and boil it for a minute .

9. Put a lid and switch off the stove.

10. Add the lime juice before serving.( do not add lme juice while its its still boiling)

11. Serve hot.

ANAPAKAYA PULUSU (SWEET)

I had this dish in my aunt's home. I'm not a fan of this , but after having it, i just couldnt say no to it..... So i asked her the process and did it the very next day at home. It turned out so well.... My H njoyed it :) and I'm happy ......

INGREDIENTS:

Anapakaya pieces  -  5

Green chillies  -  4

Jaggery / bellam - 2 tbspn

Tamarind - big lemon size.

To Grind:

coconut - 1/2

onion - 1

red chilli powder - 1 tbspn

For Tempering:

Red chillies - 3

mustard seeds/ aavalu - 1 tspn

cumin seeds/ jeela karra - 1 tspn

garlic pods - 2

curry leaves - 4

turmeric powder - a pinch

PROCEDURE:

1. Grind all the ingredients mentioned in "To Grind" into a fine paste. Add very little water, only if u need.

2. Pressure cook bottle gourd pieces for a single whistle. or just boil them till they r tender.

3. Heat oil in a pan. once its hot, Add all the ingredients in "For Tempering" one by one and fry for a sec.

4. Now add the ground paste, salt and fry till the paste looses oil.

5. Now add jaggery/ bellam to it and mix it well.

6. Fry it you get a nice sticky texture to the paste.

7. Now add the boiled bottle gourd pieces, tamarind juice and let it boil.

8. One you see oil floating on the top,check for the balance of salt, sweet and sourness . Add if necessery and allow ot to boil for 2 more mins..

 Then , switch off the stove and serve with rice and DAL.

EGG PULUSU(sweet)

MY H likes this very much.... but he likes it sweet and like it spicy.... :)

So I generally do Sweet pulusu.... If you dont want it to b sweet... then just avoid adding sugar/jaggery.

INGREDIENTS:

1. eggs                   3

2. onions                2 medium(chopped)

3. green chillies     3-4 (make slits)

4. tamarind           lemon sized ball (soak it in less water)

5. SUGAR/ JAGGERY     TO TASTE

5. salt                    to taste

For Tempering:

1. Dry Red chillies                      2

2. Garlic                                       2

3. mustard seeds                          1tspn

4. cumin seeds                             1tspn

5.curry leaves                               5

PROCEDURE:

1. First hard boil the eggs.

2. Peel off the shell and put aside.

3. Take a pan and heat it.

4. add some oil and a pinch of turmeric powder to it.

5.Now fry the eggs for 3 minutes and put aside.

6. In the same pan, add some more oil.

7. Now add the dry red chillies and garlic pods.

8.once they sizzle, add mustard and cumin seeds.

9.once they splutter, add curry leaves and a pinch of turmeric pwdr.

10. Now add the chopped onions and green chillies....

11. Add salt and fry till the onions turn brown.

12. Now squeeze out the tamarind .

13.Onions should not be undercooked...So after they gets fried well, add the tamarind juice.

 14.Add 1/2 cup of water to ir and allow it to boil, putting the lid on the pan.

15.Now make small slits on the eggs and add them to the dish.

16. Now add enough sugar/jaggery.

17. Now check the balance of salt and sourness of the dish and adjust it .

18.Serve hot.... with DAL/MUDHA PAPPU.