Pesaru pindi Laddu (moong dal powder laddu)

This is my favorite laddoo. These laddoos are generally made at Batukamma festival (a 9 day festival which comes before Dussehra navratri).

My mom got pesarupindi from India. It is generally made in the mills or Ghirni places. We roast a little moong dal and then take it to Ghirni place outside to make it good and smooth powder.

I think you can even make the powder in normal grinder also. So here goes the recipe:

Ingredients:
Pesaru pindi (Moong dal powder) - 1 cup
Grinded sugar (or confectioner's sugar) - 1 cup
Ghee - to make laddoos


Method of Preparation:
Mix the moong dal powder, sugar in a bowl.

Heat the ghee and add it to the above powder.

Make laddoos by taking the mixed kind of solid powder in hands and pressing softly to make it to balls shape.

Your mouth watering and tasty laddoos are ready.

Palakura pappu/Palak Dal

Ingredients
Toor Dal (or any dal you like)
Palakura (Palak)
Green chillies
Red chillies
Onion (Optional)
Garlic (Optional)
Tomato (Optional)
Tamarind paste (1-2 spoons, depending on how sour you like)
Coriander powder (Dhania powder)
Salt to taste



Method of Preparation
1. Cook Toor dal or any dal you like.

2. Take a vessel, Add 2-3 tea spoons of oil to it (just enough to fry onions). Add mustard seeds, and let them splutter. Add Jeera, green chillies, red chillies and garlic to it. let garlic fry a little bit (it changes color, but dont burn it by frying it until it gets black).

3. Add Asafoetida a pinch to above. Now add onions and after they are fried a little add Tomato and tamarind paste to it.

4. Add Salt, turmeric, palak to above. mix it. After two minutes add cooked dal and mix it.


5. Heat it for another 2-3 minutes and then remove it. Your dal is ready. You can garnish with Coriander on top. For nice smell and taste you can also add curry leaves while doing tadka.




Our Dinner plate last night: Palakura pappu (Palak Dal), Capsicum curry with Besan, Black pepper soup (Miriyala Charu) and Rice.




Palak Dal is ready to be served now. you can garnish with coriander leaves and serve with Roti or Rice.

Note:
1. For those who have stones in Kidneys or who have been treated before for stones in kidneys, avoid the combination of Spinach and tomato. While making this dal do not add tomatos.

2. For those who do not eat garlic can avoid using garlic in the above recipe.

3. Either you can add tamarind directly while doing tadka or you can use the tamarind juice 1 spoon instead.

Kakarakaya with Onion Besan base

Ingredients
Kakarakaya (Bitter melon) - Scraped little bit and Chopped into big chunks
Onions
Besan
Oil for deep fry as well as for tadka
Jeera (Cumin seeds)
Tamarind paste
Red chilli powder
Salt to taste

Method of preparation
1. Take a vessel for deep/shallow fry. Add oil to it. Let it heat and then fry bitter melon's until they turn their color to golden brown. Take them out on a plate with paper towel so that extra oil is absorbed.

2. Fry onions with a spoon of oil and grind them to a paste. To this paste add besan salt, red chilli powder and a little tamarind paste. Mix them all to make it a nice thick paste.

3. Add a teaspoon or two of oil and after it is heated, add Jeera to it. Now add the onion besan paste to it. Add enough water/Tamarind paste. Adjust salt and chilli levels according to your taste.

4. Add bitter melon to above. Cover and cook them until you feel that bitter melon has got taste of the paste. (should take appr. from 2- 10 minutes of time, depending on your stove and taste).

5. Garnish with coriander and mix it. Serve hot wit rice.

Sandwich with Ginger Tea

I was hungry in the afternoon and was looking for something tasty and healthy. Found bread, so though of making some sandwich with garma garam ginger tea. Here is how I prepared.

Sandwich Preparation
Ingredients
Bread
Onions
Tomatoes
Cucumber
Capsicum
Cilantro
Oil - 1 tea spoon
Salt to taste
Black pepper

You can use the sandwich maker or if you don't have one then you can use Tawa to heat the sandwich until it is toasted correctly to your taste.







Method of Preparation
1. Take small pan and add oil to it. after it is heated, add the chopped vegetables. for a minute or two until they are partly done.

2. Add salt and black pepper powder to it. Your stuffing is ready.



3. Put the stuffing on one bread piece and then place another bread piece on top of it. Now place the sandwich in sandwich maker and close the cover.



4. Your healthy, tasty and quick sandwich is ready to eat. Have it with tomato or green chutney along with Ginger Tea.



Ginger Tea


Add little water in a small bowl and add tea powder to it. (for 1 cup I generally add 1/2 tea spoon tea powder). Add sugar depending on your taste. I add Ginger grated at this point. once it comes to boil, I add milk to it to make it enough for all drinking people. Filter it and serve hot.

Muddakura

I love the taste of this simple yet tasty, quick and easy to do item. This can be considered as dal or as a curry. Best combination for this is rice and pachi charu/chintapandu charu.Try it and let me know;



Ingredients
Chana Dal, Toor Dal - 1:1 ratio
Moong dal - just a pistful of it(optional)
Palak/Thotakura (Amaranth leaves)/Chaama kura(Taro leaves) - Chopped
Turmeric
Green chillies
Red chillies
Salt to taste
Besan/Senagapindi
Tamarind juice
Oil
mustard seeds
Cumin seeds (Jeera)
Asafoetida
Urad dal
Curry leaves
Coriander leaves

Method of preparation
1. Cook all the three dals until they are just done but not totally mushy or total soft. For example: if you are using pressure cooker, and in general you need 3 whistles for dal to be cooked then for this item, try switching off stove at 2 whistles.

2. Take a kadai and heat oil in it. Add mustard seeds and let them splutter.

3. Add cumin seeds, green chillies, red chillies, curry leaves asafoetida and at last add the green leafy vegetable you picked (Palak/ amaranth/taro leaves chopped).

4. Wait for two minutes or until the leaf is cooked and then add the cooked dals to it along with turmeric and salt.

5. Add tamarind juice extract (just enough to have a little bit of sour taste, lot of it will make the curry taste sour)

6. Wait for a minute and then add besan to it. The curry will become a little thick at this point. Turn off the stove.

7. Add tadka to the top of it, by heating oil and adding mustard seeds, cumin seeds, asafoetida, red chillies, curry leaves, urad dal.

Ullipaya/ Onion Jhulka

Onion lovers will love this recipe. As it is fast to make and tasty to eat. This is dru curry and can be accompanied with any liquid item along with rice or with roti.

Ingredients
Onions
Chick-pea flour (Senagapindi, Besan)
Red Chilli powder
Green chillies (optional)
Salt to taste

For tadka:
Oil
Mustard seeds
Cumin seeds

Method of preparation
1. Do tadka by taking a kadai or pan and adding oil to it. Add mustard seeds after oil is heated and let them splutter. After they are done, then add cumin seeds. Add green chillies (optional).

2. Now add onions and let them turn golden brown.

3. Add Red chilli powder and Salt at this point and mix it.

4. Lastly add chick pea flour as needed until the wetness of the onions is gone and mix.

5. Garnish with coriander and serve.