Steamed Rice Rotti.

Leftover rice or steamed plain rice is kneaded into soft dough along with rice flour. Onion, cilantro and spices are also added to the leftover rice mixture and spread it on a flat pan into somewhat thin rotti. Cook the leftover rice rotti till it turns golden brown and serve it with any pickle of your choice.
Makes: around 2 Steamed Rice Rotti.

Ingredients:

• Leftover Rice or Steamed Rice 2 Cups
• Rice Flour 4 – 6 Tbsps
• Onion 1
• Green Chiles 1 – 2
• Cilantro a Handful of Leaves
• Salt to Taste
• Lemon Juice 1 Tbsp

Method of preparation:

Peel and finely chop the onion.
Wash and finely chop the cilantro leaves.
Remove stems, wash and finely chop the green chiles.

Warm up the rice for a minute if necessary.
In a mixing bowl, add leftover rice, rice flour and salt.
Knead the mixture well into a soft dough.
Add a few splashes of water if necessary to wet the rice flour.
Add the chopped onion, green chiles, cilantro leaves and lemon juice to the dough and knead again.
Divide the dough into two portions.

Heat a flat pan on medium heat.
Place one portion of the rice mixture on the pan and spread it with wet finger into somewhat thin rotti.
Pour around quarter teaspoon of oil around the spread rice rotti.
Cook till the bottom turns golden brown and turn on other side.
Cook again for couple of minutes and remove from heat.
Repeat the same with remaining portion of the rice mixture.
Serve steamed rice rotti with any pickle of your choice.
Notes: Make sure to knead the leftover rice mixture well.

Source : Talimpu

Cabbage with Collard Greens.

Cabbage and collard greens are shredded and fried in oil along with spices. They are then seasoned with garam masala. Serve cabbage with collard green with steamed rice or wrapped in roti.
Makes: around 4 Servings of Cabbage with Collard Greens.

Ingredients:

• Cabbage 1 Small
• Collard Greens 1 Bunch
• Green Chiles 2 – 3
• Garam Masala a big Pinch
• Turmeric Powder a Pinch
• Lemon Juice 1 Tbsp
• Salt to Taste

Talimpu:

• Mustard Seeds 1/4 tsp
• Cumin Seeds 1/4 tsp
• Urad Dal 1/4 tsp
• Oil 2 tsps

Method of preparation:

Remove outer leaves, wash and finely shred the cabbage (2 Cups).
Wash, remove hard stems and shred collard greens into thin strips (2 Cups).
Remove stems, wash and slice the green chiles.

Heat a tsp of oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles.
Stir in collard greens and half a cup of water.
Cook covered on medium flame till collard green turn soft and change color a bit.

In another pan, heat another tsp of oil.
Add shredded cabbage and fry on high flame till cabbage turns brown around the edges and turns little soft.
Add the cabbage to the first pan with collard greens.
Stir in turmeric powder, garam masala powder and salt.
Mix well and heat for a minute to remove any excess moisture.
Remove from heat, stir in lemon juice and serve cabbage with collard green with steamed rice or wrapped in roti.
Notes: Make sure collard greens is cooked well.

Source: Talimpu

Allam Pachadi.

Ginger is peeled and chopped up. It is then ground into paste along with green chiles, tamarind and jaggery. This chutney is condensed with huge flavors. So use sparingly. Serve tasty ginger chutney with idly, dosa, utappam, etc…
Makes: around 1/2 Cup of Tasty Ginger Chutney.

Ingredients:

• Ginger 6 – 8 inch Piece
• Green Chiles 2 – 3
• Jaggery 2 – 3 inch Block
• Tamarind 5 inch Piece
• Salt to taste
• Oil 1 tsp

Method of preparation:

Soak tamarind in little bit of hot water for sometime.
Peel, wash and roughly chop ginger.
Remove stems, wash and slice the green chiles.
Mash jaggery to make it easier for grinder to grind.

Heat oil in a pan on medium heat, add green chiles.
Fry for couple of seconds, add ginger, fry briefly and remove from heat.

Cool the mixture for couple of minutes and grind it along with jaggery, tamarind and salt.
When the mixture becomes thick paste, remove the ginger chutney onto a bowl.
Serve ginger chutney with idli, dosa, utappam, roti etc..
Notes: Make sure not to over fry the ginger.

Source: Talimpu

Menthikura Idli.

Fenugreek leaves are cleaned, washed and wilted in oil seasoned with whole spices. The mixture is then mixed with idli batter and poured into idli moulds. The idli is then steamed till done. Serve fenugreek leaves idli with spicy idli powder or with sambar or with coconut chutney.
Makes: around 4 Fenugreek Leaves Idli.

Ingredients:

• Idli Batter 1 Cup
• Fenugreek Leaves 1/4 Cup Packed
• Green Chile 1
• Salt to taste

Talimpu:

• Mustard Seeds 1/4 tsp
• Cumin Seeds 1/4 tsp
• Oil 1 tsp

Method of preparation:

Separate fenugreek leaves and thoroughly wash them.
Remove stems, wash and finely chop green chiles.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, fenugreek leaves and salt.
Fry till fenugreek leaves wilt and remove from heat.

In a bowl, add the idli batter, above fenugreek mixture and salt (if necessary).
Mix thoroughly and keep aside.

Grease idli moulds with few drops of ghee.
Spread few tablespoons of batter in each idli mould.
Place the idli stand in steamer.
Steam the idli for around 8 minutes.
Leave the idli outside for a minute or two to cool down.
Carefully remove the idli from idli mould with help of a spoon.
Serve fenugreek leaves idli with spicy idli powder or with sambar or with coconut chutney.
Notes: Make sure idli is steamed well before removing from heat.

Source: Talimpu

Chama Dumpala Putnala Pappu Vepudu.

Arbi / Taro Root is pressure cooked as a whole till soft which aids in easy removal of its skin. Cooked Arbi is then chopped up and fried in little oil along with spices. Roasted Gram / Dalia is finely ground and added to the fried taro root along with spice powders. Serve taro root fry with dalia powder over plain steamed rice and dollop of ghee.
Makes: around 3 Servings of Taro Root with Dalia Powder.

Ingredients:

• Taro Root 4 Medium
• Roasted Gram / Dalia 5 Tbsps
• Red Chili Powder 1/2 tsp
• Turmeric Powder a Pinch
• Salt to taste

Talimpu:

• Mustard Seeds 1/4 tsp
• Cumin Seeds 1/4 tsp
• Urad Dal 1/4 tsp
• Curry Leaves 5
• Oil 2 tsps

Method of preparation:

Wash arbi under water and halve them if they are too big.
Pressure cook arbi in enough water for 3 whistles.
Alternatively, steam the arbi or cook them in boiling water till soft.
Strain the arbi and once they are warm enough to handle, remove the skin and chop them into big chunks.
Grind roasted gram into fine powder along with red chile powder and salt using a spice blender.

Heat oil in a nonstick pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped taro root/arbi and fry them till they are golden brown around the edges.
Then stir in ground dalia powder and salt (if necessary).
Cook on low flame for a minute or two and remove from heat.
Serve taro root fry with dalia powder over plain steamed rice and dollop of ghee.
Notes: Make sure arbi is cooked right. Overcooking makes them mushy and unusable.

Source: Talimpu

Minty Green Tea.

If using green tea leaves, they are added to hot water to release their flavor. Mint leaves are also added to hot water along with sweetener. Serve fresh minty green tea hot or cold.
Makes: 1 Cup of Minty Green Tea.

Ingredients:

• Dried Green Tea Leaves 1 Tbsp
• Fresh Mint Leaves 5 – 6
• Honey to Taste

Method of preparation:

Wash mint leaves under fresh water.
Tear mint leaves if they are very big.

Bring to boil around a big cup of water.
When water comes to boil, remove from heat.
Place mint leaves in serving cup.
Add green tea leaves in a strainer.
Place the strainer on top of serving cup.
Pour the hot water over the tea leaves and press the leaves a little to release its flavor.
Add honey to taste and stir well.
Serve minty green tea hot or cold.
Notes: Make sure to adjust mint leaves according to taste.

Source: Talimpu

Instant Cabbage Dosa.

Cabbage is roughly chopped and ground into paste along with green chiles. The ground cabbage is then mixed with rice flour and spices and made into a batter. The cabbage dosa batter is then poured onto a hot flat pan and cooked till done. Serve instant cabbage dosa instantly as it is or with coconut chutney.
Makes: around 4 Instant Cabbage Dosas.

Ingredients:

• Cabbage 1/4 of Small Head
• Rice Flour 1/2 Cup
• Green Chiles 1 – 2
• Cumin Seeds 1/4 tsp
• Salt to Taste
• Curry Leaves 5
• Oil 2 tsps

Method of preparation:

Remove outer leaves, wash and roughly chop cabbage.
Remove stems, wash and slice the green chiles.
Grind cabbage and green chiles into paste adding little water if required.

In a mixing bowl, mix together rice flour, cabbage green chile mixture, cumin seeds, curry leaves and salt.
Pour around a cup of water and make it into somewhat thin batter.

Heat a pan on medium heat.
When pan gets hot, pour a ladle full of cabbage dosa batter in circular motion.
Don’t disturb the batter once it hits the pan.
Simmer for a minute, drizzle few drops of oil around the edges of dosa.
When dosa turns golden brown, turn the dosa on other side.
Fry the dosa on medium high heat for a minute.
Remove the cabbage dosa on to a plate.
Repeat the same with remaining batter.
Serve instant cabbage dosa instantly as it is or with coconut chutney.
Notes: Make sure dosa is cooked well before removing from heat.

Source: Talimpu

Cauliflower Rasam.

Cauliflower is grated up and boiled in water along with moong dal. Oil is tempered with spices and added to the rasam as a final step. Serve cauliflower rasam with steamed rice and dollop of ghee.
Makes: around 2 Cups of Cauliflower Rasam.

Ingredients:

• Cauliflower 1/4 of Small Head
• Moong Dal 1/4 Cup
• Green Chiles 1 – 2
• Ginger 1 inch Piece
• Turmeric Powder 1/8 Pinch
• Salt to taste

Talimpu:

• Mustard Seeds 1/4 tsp
• Cumin Seeds 1/4 tsp
• Urad Dal 1/4 tsp
• Broken Dried Red Chiles 3 – 4
• Asafoetida a Big Pinch
• Curry Leaves 5
• Oil 1 tsp

Method of preparation:

Remove outer leaves, wash the cauliflower and grate the cauliflower.
Remove stems, wash and slice the green chiles.
Peel, wash and finely chop the ginger.

Bring to boil a cup of water, add washed moong dal and turmeric powder.
Boil till moong dal becomes just transparent.
Add around a cup of water, green chiles, ginger, cauliflower, curry leaves and salt to the pot.
Boil for around 10 minutes or until cauliflower is cooked.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to above rasam.
Boil the rasam for another minute and remove from heat.
Serve cauliflower rasam with steamed rice and dollop of ghee.
Notes: Make sure moong dal is cooked well before adding cauliflower to the pot.

Source: Talimpu

Boondi is prepared with besan/gram flour. The batter made with besan is passed through a perforated spatula before hitting the oil. It forms small balls. The deep fried boondi is then coated with sugar syrup for sugar boondi.
Makes: around 2 Cups of Sugar Boondi.

Ingredients:

• Besan/ Senagapindi 1 Cup
• Water 3/4 Cup
• Sugar 1 Cup
• Currants a Handful

Method of preparation:

In a mixing bowl, mix besan and water together into smooth batter without any lumps.

Heat oil in a wok on medium high heat.
Use a perforated big spatula to shield the oil.
Pour the batter onto the perforated big spatula to fill it up.

Make sure to very slightly tap the perforated spoon to let the batter fall through the holes and into the oil.
Stop when the wok is filled with boondi.
Let the boondi fry and turn a light golden in color.
With help of a skimmer, remove the fried boondi onto absorbent paper before they turn brown.
Repeat the process until all the besan batter is finished.

Prepare the sugar syrup by heating sugar and around half cup of water on medium high flame.
Let the sugar completely melt in the water and turn into syrup.
The syrup is done when its thick and forms a thin thread when pressed between fingers.
Remove the sugar syrup from heat, add cardamom powder.
You can also test the syrup by taking a tbsp of it into a bowl and seeing how it turns out when it cools down.
Drop all the boondi into the syrup along with currants and let it the sugar syrup coat all the boondi.
Mix thoroughly and the boondi helps cools down the syrup completely and syrup starts to turn white.
Store sugar boondi in a tight jar and serve when necessary.
Notes: Make sure not to over fry the boondi.

Source: Talimpu

Spring Vegetable Dosa.

Vegetables like carrot, cabbage, bell pepper are finely chopped and seasoned with salt. Dosa batter is prepared with urad dal and rice flour. The batter is made into somewhat thin dosa and layered with chutney and then with prepared spring vegetables mix. Once the dosa is cooked and is in light golden in color, it is removed from heat and served with any chutney.
Makes: around 10 Spring Vegetable Dosa.

Ingredients:

• Urad Dal 1/2 Cup
• Rice Flour 1 Cup
• Green Chiles 1
• Salt to taste
• Oil as required

For One Serving:

• Ginger Chutney 1 Tbsp
• Cabbage (grated) 2 Tbsps
• Green Bell Pepper 1 Tbsp
• Carrot (grated) 1 Tbsp
• Onion (chopped) 1 Tbsp

Method of preparation:

Remove stem, wash and finely chop green chile.
Peel and finely chop the onion.

Soak urad dal in water for around 3 hours.
Refresh the urad dal in fresh water and grind it into fine paste adding enough water.
Remove the urad dal onto a mixing bowl, add rice flour and salt.
Mix everything thoroughly and keep covered in a dark place for 6 – 8 hours.
In a mixing bowl, mix together all the vegetables and season the mixture with salt.

Heat a flat pan on medium – high heat.
Pour a ladle full of fermented dosa batter and spread with back of the ladle in circular motion into thin dosa.
After a few seconds, layer the dosa with a Tbsp of ginger chutney.
Layer the dosa with few tablespoons of the prepared spring vegetables mixture.
Pour around quarter tsp of oil around the dosa and fry till it turns golden brown in color.
Carefully remove the dosa from heat.
Repeat the same with remaining batter.
Also, store any leftover dosa batter covered in a refrigerator for couple more days.
Serve spring vegetable dosa with any chutney of your choice.
Notes: Make sure the dosa is made thin else cook on other side

Source: Talimpu

Bangaladumpa Idlilu.

For potato stuffed idli, potato is boiled, peeled and mashed. Mashed potato is then seasoned with spices and herbs. The potato mixture is then made into discs and stuffed in idli batter. Idli is steamed and potato stuffed idli is served with sambar or with any chutney of your choice.
Makes: 4 Potato Stuffed Idli.

Ingredients:

• Idli Batter 3/4 Cup
• Potato 1 Large
• Green Chiles 1
• Turmeric Powder a big Pinch
• Cilantro few Sprigs
• Salt to taste

Talimpu:

• Mustard Seeds 1/8 tsp
• Cumin Seeds 1/8 tsp
• Coriander Seeds a Big Pinch
• Oil 2 tsps

Method of preparation:

Remove stem, wash and finely chop the green chile.
Lightly crush the coriander seeds.
Wash and finely chop the cilantro.

Wash and halve the potatoes.
Boil few cups of water in a sauce pot.
Add salt and potatoes.
Boil till potatoes are soft.
Cool the potatoes to room temperature and peel them.
Mash the potatoes with salt and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add mashed potatoes, turmeric powder and cilantro.
Stir well and remove from heat.
Once the potato stuffing is warm enough to handle.
Take a big spoonful of mixture and form into thick disc.
Repeat the same with remaining portions.

Grease idli moulds with few drops of ghee.
Spread a tbsp of batter in each idli mould.
Layer each mould with potato disc.
Layer few more tablespoons of idli batter on the potato disc to cover it.
Place the idli stand in steamer.
Steam the idli for around 8 minutes.
Leave the idli outside for a minute or two to cool down.
Carefully remove the idli from idli mould with help of a spoon.
Serve potato stuffed idli with sambar or with coconut chutney.
Notes: Make sure idli is steamed well before removing from heat.

Source: Talimpu

Cauliflower Dal.

Cauliflower is broken into small florets. Cauliflower is fried in oil flavored with whole spices. It is then cooked along with cooked toor dal along with tomato. Serve cauliflower dal with steamed rice and dollop of ghee.
Makes: around 4 Servings of Cauliflower Dal.

Ingredients:

• Toor Dal 1 Cup
• Cauliflower 2 Cups Packed
• Tomato 1 Large
• Green Chiles 2
• Turmeric Powder 1/4 tsp
• Red Chile Powder 1/2 tsp
• Cilantro few Sprigs
• Salt to taste

Talimpu:

• Mustard Seeds 1/4 tsp
• Cumin Seeds 1/4 tsp
• Urad Dal 1/4 tsp
• Curry Leaves 5
• Oil 2 Tsps

Method of preparation:

Wash and break cauliflower into small florets.
Slice the cauliflower florets vertically.
Wash and finely chop the tomato.
Wash, remove stems and slice the green chiles.

Wash toor dal under water and pressure cook the dal in 2 cups of water for 3 whistles.
Remove the cooked dal in a sauce pot.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add cauliflower florets and fry till they turn golden brown around the edges.
Then add turmeric powder, red chile powder and salt.
Add the cauliflower mixture, chopped tomato, green chiles into sauce pot along with dal.
Boil the dal for 5 – 10 minutes or until tomato turns soft.
Stir in cilantro and serve cauliflower dal with steamed rice and dollop of ghee.
Notes: Make sure cauliflower is cooked well before removing from heat.

Source: Talimpu

Bendakaya Ullipaya Masala.

Fresh wet masala is made with roasted spices and onion. Fresh lady’s finger is added to the flavored oil along with masala paste. It is then cooked till bhendi turns soft and onion loses its raw flavor. Serve lady’s finger onion masala with steamed rice or with dal rice and papad.
Makes: around 4 Servings of Lady’s Finger Onion Masala.

Ingredients:

• Lady’s Finger 15 – 20 app.
• Onion 1 Large
• Tamarind 3 inch Piece
• Red Chile Powder 1/2 tsp
• Turmeric Powder a Pinch
• Curry Leaves 5
• Salt to taste

Masala:

• Mustard Seeds 1 tsp
• Cumin Seeds 1 tsp
• Urad Dal 1 tsp
• Fenugreek Seeds a Pinch
• Coriander Seeds 1 Tbsp
• Oil 1 tsp

Talimpu:

• Mustard Seeds 1/4 tsp
• Cumin Seeds 1/4 tsp
• Urad Dal 1/4 tsp
• Curry Leaves 5
• Oil 1 Tbsp

Method of preparation:

Wash the lady’s finger and pat them dry.
Make a slit in each lady’s finger making sure the ends are intact.
Peel and dice the onion.
Soak tamarind in few tablespoons of water for sometime.

Heat a tsp of oil in a pan, add all masala ingredients in order.
When mustard seeds start spluttering or the spices are aromatic, remove from heat.
Cool the mixture to room temperature and grind it into fine powder using a good grinder.
Add the diced onion, sufficient water and salt to the grinder and grind again into paste.

Heat a tsp of oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add lady’s finger and fry briefly.
Stir in ground masala paste and curry leaves.
Fry for couple of minutes, add tamarind extract and half a cup water.
Cook covered on low flame for about 10 or until lady’s finger are soft.
Stir in red chile powder, turmeric powder and season with salt if necessary.
Remove from heat and serve lady’s finger onion masala with steamed rice and dal.
Notes: Make sure lady’s finger is cooked well before removing the pot from heat.

Source: Talimpu

Tomato Rasam.

Masoor dal / red lentils are boiled in water. Tomato is crushed and added to the dal along with spices and tamarind. The tomato rasam is boiled for good 10 minutes and tempered with spices. This is fast, simple version of delicious tomato rasam.
Makes: around 4 Servings of Delicious Tomato Rasam.

Ingredients:

• Tomato 1 Medium
• Masoor Dal 1/8 Cup
• Coriander Seeds 1 Tbsp
• Tamarind 1 1/2 inch Piece
• Garlic 1 Clove
• Turmeric Powder a big Pinch
• Cilantro few Sprigs
• Curry Leaves 2
• Salt to Taste

Talimpu:

• Mustard Seeds 1/4 tsp
• Cumin Seeds 1/4 tsp
• Urad Dal 1/4 tsp
• Oil 2 tsps

Method of preparation:

Crush the tomato with few pinches of salt into small pieces using a pestle.
Alternatively, use fingers to crush the tomato into small pieces.
Coarsely crush the coriander seeds with help of a pestle.
Peel and crush the garlic clove.
Wash, clean and roughly chop the cilantro leaves.

Bring to boil 2 cups of water, add washed masoor dal / red lentils and turmeric powder.
Boil till masoor dal turns translucent but orange.
Then stir in around one cup of water, crushed tomato, garlic and boil till tomato turns little soft.
Add tamarind, crushed coriander seeds, curry leaves and salt.
Simmer for around 5 mintues or until the rasam thickens a bit.

Heat oil in a pan, add all talimpu ingredients in order.
When mustards seeds start spluttering and urad dal changes color, remove from heat.
Add the tempering to the tomato rasam and give the rasam a boil.
Remove rasam from heat, stir in cilantro and cover.
Serve delicious tomato rasam with steamed rice or as a soup.
Notes: Make sure dal is cooked well.

Source: Talimpu

Cabbage Rasam.

Cabbage is shredded and boiled in water along with moong dal. Rasam powder is used to flavor the rasam. Finally the cabbage rasam is tempered with whole spices.
Makes: around 4 Servings of Cabbage Rasam.

Ingredients:

• Cabbage 1 Cup Shredded
• Moong Dal 2 Tbsps
• Rasam Powder 1/2 tsp
• Tamarind 1 inch Piece
• Turmeric Powder a Pinch
• Salt to taste

Talimpu:

• Mustard Seeds 1/4 tsp
• Cumin Seeds 1/4 tsp
• Urad Dal 1/4 tsp
• Curry Leaves 5
• Oil 1 tsp

Method of preparation:

Remove outer leaves, wash and shred the cabbage.
Bring to boil 2 cups of water in a sauce pot.
Add moong dal and cabbage.
Boil till moong dal becomes transparent, stir in tamarind extract, rasam powder, turmeric powder and salt.
Boil for 5 more minutes and remove from heat.

Heat oil in a pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to the rasam pot.
Serve cabbage rasam with steamed rice and dollop of ghee.
Notes: Make sure moong dal is cooked well.

Source: Talimpu

Chama Dumpala Pallila Vepudu.

Arbi / Taro Root is pressure cooked as a whole till soft which aids in easy removal of its skin. It is then chopped up and fried in little oil along with spices. Roasted peanuts are coarsely ground and added to the fried taro root along with spice powders. Serve taro root fry with peanuts over plain steamed rice and dollop of ghee.
Makes: around 3 Servings of Taro Root Fry with Peanuts.

Ingredients:

Taro Root 4 Medium
Roasted Peanuts 4 Tbsps
Red Chili Powder 1/2 tsp
Turmeric Powder a Pinch
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash arbi under water and halve them if they are too big.
Pressure cook arbi in enough water for 3 whistles.
Alternatively, steam the arbi or cook them in boiling water till soft.

Strain the arbi and once they are warm enough to handle, remove the skin and chop them into big chunks.
Grind roasted peanuts into coarse powder using a spice blender.

Heat oil in a nonstick pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped taro root/arbi and fry them till they are golden brown around the edges.
Then stir in ground peanuts powder, red chili powder, turmeric powder and salt.
Cook on low flame for a minute or two and remove from heat.
Serve taro root fry with peanuts over plain steamed rice and dollop of ghee.
Notes: Make sure arbi is cooked right. Overcooking makes them mushy and unusable.

Source: Talimpu

Palakura Tomato Chutney.

Fresh spinach is chopped and fried in oil along with spices. Tomato is also cooked along with spinach. They are then ground into smooth paste along and mixed with seasonings. The spinach tomato chutney can be served with steamed rice or with idly, dosa etc…
Makes: around 4 Servings of Spinach Tomato Chutney.

Ingredients:

• Spinach 3 Cups Packed
• Tomato 1 Large
• Tamarind 1 inch Piece
• Turmeric Powder a big Pinch
• Green Chiles 2 – 3
• Salt to taste

Talimpu:

• Mustard Seeds 1/4 tsp
• Cumin Seeds 1/4 tsp
• Urad Dal 1/4 tsp
• Asafoetida a Big Pinch
• Curry Leaves 5
• Oil 2 tsps

Method of preparation:

Wash, chop off hard stems and roughly chop spinach leaves.
Wash and roughly chop the tomato.
Remove stems, wash and roughly chop green chiles.
Soak tamarind in few tablespoons of warm water for couple of minutes.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds stop spluttering, remove a tsp of the tempering along with curry leaves onto bowl.
Then add chopped green chiles and tomato.
Cook till tomato softens a bit, stir in chopped spinach, soaked tamarind, turmeric powder and salt.
Cook till spinach wilts completely.
Cool the cooked ingredients to room temperature and grind it into smooth paste using a blender.
Garnish with reserved tempering and serve spinach tomato chutney with idly, dosa etc…
Notes: Make sure to cook the spinach well.

Source: Talimpu

Cauliflower Gulla Senaga Podem.

Cauliflower is broken into small florets. They are then cooked in oil along with spices. Roasted gram is ground into powder and added to the cauliflower to finish it off. Serve cauliflower with roasted gram powder over steamed rice or wrapped in roti.
Makes: around 3 Servings of Cauliflower with Roasted Gram Powder.

Ingredients:

• Cauliflower 1/2 of Small Head
• Roasted Gram / Dalia 2 Tbsps
• Red Chili Powder 1/2 tsp
• Salt to taste

Talimpu:

• Mustard Seeds 1/4 tsp
• Cumin Seeds 1/4 tsp
• Urad Dal 1/4 tsp
• Broken Dried Red Chiles 3 – 4
• Asafoetida a Big Pinch
• Curry Leaves 5
• Oil 2 tsps

Method of preparation:

Cut off the leaves and hard stem, wash and break cauliflower into small florets.
Chop the florets into two or three sections and keep aside.
Grind roasted gram into fine powder along with salt using a spice blender.

Heat oil in a pan, add all other talimpu ingredients in order.
When mustard seeds start spluttering, add cauliflower florets.
Cook covered on low flame till cauliflower is little soft.
Uncover, fry till the edges of the cauliflower florets turn brown.
Remove from heat, stir in ground dalia powder and red chili powder.
Adjust the seasoning if necessary.
Serve cauliflower with roasted gram powder over steamed rice or wrapped in roti.
Notes: Make sure not to over cook the cauliflower.

Source: Talimpu

Vankaya Tomato Pappu.

Oil is tempered with South Indian style spices. Indian eggplants / brinjals are chopped up and cooked in tempered oil along with tomato and tamarind. Then the cooked masoor dal is added to the eggplants and boiled for few minutes before serving eggplant tomato dal with steamed rice or with roti or chapati.
Makes: around 3 Servings of Eggplant Tomato Dal.

Ingredients:

• Red Lentils Split / Masoor Dal 1 Cup
• Baby Eggplants 3
• Tomato 1 Large
• Green Chiles 3 – 4
• Tamarind 1 inch Piece
• Turmeric Powder a big pinch
• Red Chile Powder 1/4 tsp
• Salt to taste

Talimpu:

• Mustard Seeds 1/4 tsp
• Cumin Seeds 1/4 tsp
• Urad Dal 1/4 tsp
• Broken Dried Red Chiles 3 – 4
• Garlic 1 Clove
• Curry Leaves 5
• Oil 2 tsps

Method of preparation:

Wash masoor dal under fresh water to remove any dirt.
Boil masoor dal in 2 cups of water and turmeric powder for around 15 – 20 minutes or until masoor dal is cooked and is transparent.

Remove stems, wash and chop the eggplant into small chunks.
Remove stems, wash and slice the green chiles.
Wash and finely chop the tomato.
Peel and slice the garlic.
Soak tamarind in quarter cup of water and extract all the juice.

Heat oil in a small pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, chopped eggplant, red chile powder and salt.
Fry briefly and stir in chopped tomato and tamarind extract.
Cook till tomato and eggplant is soft.
Then stir in cooked masoor dal and adjust the salt if necessary.
Cook on low flame for around 5 minutes to let all the flavors develop.
Serve eggplant tomato dal with steamed rice and a crispy papad or with roti.
Notes: Make sure to add salt once the eggplant is added to the tempering.

Source: Talimpu

Punjabi Tinda Gravy Curry.

Fresh wet masala is made with roasted spices and onion. Punjabi tinda are chopped up and cooked with freshly ground masala till very soft. Finally whisked yogurt is stirred in to get the creamy consistency. Serve punjabi tinda gravy curry with steamed rice or roti etc.
Makes: around 3 Servings of Punjabi Tinda Gravy Curry.

Ingredients:

• Punjabi Tinda 2
• Onion 1
• Tomato 1
• Yogurt 1 Tbsp
• Red Chile Powder 1/4 tsp
• Turmeric Powder 1/4 tsp
• Green Chiles 1
• Salt to taste

Masala:

• Mustard Seeds 1/2 tsp
• Cumin Seeds 1/2 tsp
• Urad Dal 1/2 tsp
• Whole Dried Red Chiles 3 – 4
• Coriander Seeds 1/2 Tbsp
• Oil 1 tsp

Talimpu:

• Mustard Seeds 1/4 tsp
• Cumin Seeds 1/4 tsp
• Urad Dal 1/4 tsp
• Curry Leaves 5
• Oil 1 tsp

Method of preparation:

Wash, remove ends and chop the punjabi tinda.
Peel and dice the onion.
Remove stems, wash and slice the green chiles.
Whisk the yogurt and keep aside.

Heat a tsp of oil in a pan, add all masala ingredients in order.
When mustard seeds start spluttering and the mixture is aromatic, add diced onion and salt.
Fry till onion turns golden brown and remove from heat.
Cool the mixture to room temperature and grind it into smooth paste with little water.

Heat a tsp of oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped punjabi tinda, green chile, tomato, turmeric powder and salt.
Cook covered on low flame for around 5 minutes for tinda to soften.
Stir in ground masala paste and quarter cup water.

Cook covered again on low flame for good 10 -15 minutes or until tinda is soft and kind of transparent.
Uncover, stir in red chile powder, whisked yogurt and season with salt if necessary.
Remove from heat and serve punjabi tinda gravy curry with steamed rice or roti etc.
Notes: Make sure Punjabi tinda are cooked well before removing from heat.

Source: Talimpu