Huli-yere-appa

Here one more recipe that I have learnt from my granny. This was my grandpa’s favorite. Every time I prepare this dish it brings back old memories. On rainy days, my granny would prepare this and serve them piping hot. I remember sitting with grandpa in the veranda of his house and relishing the dish together. How I miss him… and those times!

This savory dish desends from Malenadu. It is a combination of raw banana, rice and spices. Although it is fried dish. The oil it absorbs is minimal. Whatever be the amount of oil it absorbs, I urge you to try this dish atleast once in your kitchen and I’m very sure you’ll fall in love it.
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Ingredients
1 Raw banana (kalyan variety or the one generally used for cooking), peeled and chopped
1 cup Rice (The thicker variety, which is used for dosa), soaked in water for an hour
5-6 Red chillies
A few curry leaves
A big pinch of Hing/Asafoetida
A small ball of tamrind or 1/2 tbsp of tamrind paste
Salt to taste
Oil for frying

Now… Get into action…
In a pan, add the chopped raw banana. Add water sufficient enough for the banana to cook. Place the pan on heat and cook it closed till bananas are soft.
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Grind the soaked rice, banana and the rest of the ingredients into a thick smooth batter. Add minimal water while grinding. Transfer the contents into a bowl.
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Heat oil in a kadai. Once it is heated, turn it low flame. If you are an expert at cooking, drop the batter into the oil to form small round dumplings and skip reading the next few lines. New to the kitchen? Read on. Take a small quantity of the batter with your middle three fingers and drop into the oil by holding it vertically above the oil and pushing it with your thumb.
Fry till it turns crispy and light golden in color or two shades darker than batter. Remove it from the oil and drop it on a colander laden with tissue. The purpose of tissue is solely to absorb the excess oil.
Huli-yere-appa is now ready! Enjoy it!
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This is a perfect monsoon dish! This dish is best enjoyed with cup of tea or coffee and with heavy downpour outside!
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Bataani baath / Peas Rice

Bataani baath is a simple rice dish which can be prepared in a jiffy. This happens to be my daughter’s favorite so I keep preparing it often when peas is available at economical price.

Ingredients
1 cup rice ( I used sona masuri, basmati can be used as well)
1/2 cup peas
1 onion, chopped
1/2 tsp jeera
1 tsp of oil
For grinding
1 green chilli, roughly chopped
2 tbsp mint leaves
2 tbsp grated coconut
1/2 tsp jeera
5-6 peppercorns

What to do with all this!?!
Heat oil in a cooker pan. Once it heats add jeera.

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Once jeera is fried, add the onion.

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Fry till they are pinkish. Now, add the peas. Fry it for a minute.

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Then, add the rice. Make sure you wash it well before adding. Fry the rice for 2 mins.

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Grind chilli, mint leaves, coconut, jeera, peppercorns to form a smooth paste.
Add it to the rice.

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Add 2 cups of water and salt to taste. Pressure cook it. Wait for the cooker to cool.

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Just before serving add a tbsp of ghee and mix the rice. This gives a nice aroma. This step is completely optional.
Enjoy your peas rice with this salad.

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Peas pulao

This is a simple yet tasty dish. Apt for kids and people who love their food less spicy. Another point to be noted, you can prepare it real quick.

Ingredients

1 cup Basmati Rice
1 cup peas
1 green chilli, slit
1/2 tsp grated ginger
2 tbsp mint leaves, chopped
1 green cardamom
2-3 cloves
6-8 peppercorns
2 tsp jeera / cumin seeds
1 inch cinnamon
1 tbsp oil
1 medium onion, chopped ( optional )

What to do with all this?!

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Using a mortar and pestle, make a coarse powder of the spices – cinnamon, cloves, jeera, cardamom and peppercorns.

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Place a pressure cooker on the stove. Once it is heated, add oil. To this add the crushed spices. Fry for a min.
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Now add the green chillies, ginger and mint leaves. Fry till the skin of green chillies turn to a lighter shade of green.
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Add the green peas and fry for a min longer. Then add the washed basmati rice. Fry for a min.
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To this add 2 cups of water and salt to taste. Close the lid and cook it for 2 whistles. Keep it on low flame for 2-3 mins before removing it from heat.
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Once the pressure is out, your Peas pulao is ready! You can eat it as is or with a gravy/curry of your choice. We enjoyed our pulao with Tomato-onion gravy.
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Quick and Simple South Indian Lunch

For me, a yummy lunch is Rasam rice with palya and curd rice with pickle. I’m sure many will nod their heads here. You know what the best part is?!? This lunch can be cooked in 30- 35 mins. Just follow my lead and you will be serving hot and delicious meal in a short time.

I will not make a list of ingredients today, but jump straight into action. Please note the quantities mentioned here will serve 2-3 people.

Here begins the algorithm –

Step 1: Wash 1 and 1/2 cup of Sona Masoori Raw Rice in a vessel that fits inside the pressure cooker. Add 3 cups of water for 1 cup of Rice and pressure cook it for 3  whistles and after that keep it on low flame for about 5 mins. Take it off the flame and let the cool. Right after you keep the pressure cooker on the stove, go to step 2.
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Step 2: Once you keep the rice for cooking, wash 3 tbsp of Toor dal and put it directly into another cooker. You can also use a single cooker for rice and dal. I prefer to cook dal separately for no particular reason. Before closing the lid, add sufficient water and 1/2 tsp of turmeric powder. Pressure cook it on low flame for 2 whistles and take it off the heat. Let it cool.
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Step 3: Wash and peel 4 carrots. Chop them evenly.Take a few curry leaves and chop them as well. Heat a pan. Add about 1 tbsp of oil. To the heated oil, add 1 tsp of  mustard seeds and 1 tsp of Urad dal. Fry till mustard seed crackle. To this add, 2 red chillies, torn. Fry till red chillies swell and then add the curry leaves. Fry for a few seconds and add the chopped carrots. Stir it for a min. Add salt to taste and stir again. To this add sufficient water for carrot to cook. I added about 3/4 cup of water. This quantity may vary. Start with 1/2 cup if required add more at later stage. Close it with a lid and let it cook. It took roughly about 10 mins to cook.

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Step 4: Cut 1 tomato into 4 parts. Grind it along with 1 and 1/2 tsp of rasam powder to get a smooth paste. Do not add water while grinding.
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Step 5: I’m sure the cooker containing dal would have lost the pressure by now. Transfer the dal into another vessel along with the water and smash them lightly. Keep the vessel on medium heat. Bring it to boil. To this add salt according to your taste. Once it boils, add the tomato paste and boil once again. Once it boils, keep it on low flame. Add water for a watery consistency.
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Step 6: Grate about 2 tbsp of coconut. Chop a small bunch of coriander leaves to get about 2 tbsp of it. Keep a few curry leaves handy.
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Step 7: Add half the chopped coriander leaves to the rasam. Also add the curry leaves and boil for 2-3 mins. Take it off heat.
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Step 8: Add the grated coconut and remaining coriander leaves to the carrot palya. Mix them well. Carrot palya is ready.
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Step 9: The seasoning. In a small pan, heat 1 tsp of ghee. To this add 1 tsp of mustard seeds and 1 tsp of jeera (cumin seeds). Once mustard seeds crackle, add a pinch of hing. Take it off heat and add it to the rasam. That sizzling sound and the aroma of spices as the seasoning hits the rasam, is pure bliss! To preserve the aroma, immediately close it with a lid. Rasam is also ready.
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Step 10: By the now, the rice is also done. And the clock will say your time is up! Serve the lunch hot!
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I have it all place on the dinning table and ready to eat! Bon appetit!