Thotakoora/ Keera Fry

Thotakoora /Kera Fry

Prep & Cooking: 30 mts
Serves: 3-4
Cuisine: Andhra

Ingredients:
4 big bunches fresh Totakura/Keera/amaranth leaves (picked, use tender stalks) chopped 1onion, finely chopped (optional)
big pinch turmeric pwd
salt to taste
2-3 tsps oil

Make a coarse paste:
2 tbsp coriander leaves
2 green chillis
1 tbsp coconut (optional)
For popu/tadka/seasoning:
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp split gram dal
1 dry red chillis de-seeded
1 sprig curry leaves
pinch of asafoetida/hing

1 Boil the chopped amaranth leaves in just enough water (half a cup of water, approx) for 8-10 mts. Drain the left over water and use it to prepare chapati dough.

2 Heat oil, add the mustard seeds and once they splutter, add the cumin seeds, split gram dal, red chillis, curry leaves and saute for half a minute. Add asafoetida and stir for 2-3 seconds.

3 Add the onions and saute till transparent. Add salt and turmeric pwd and saute further for a minute. Add the ground paste and stir fry for 5-6 mts.

4 Add the boiled amaranth leaves and saute for 12-15 mts (without lid) or till done. Serve hot with rice.

Note:
Another option is to soak 1 tbsp yellow moong dal for a few mts and drain and grind it along with green chillis and coriander leaves.

Banana chips

Ingredients:
2 raw green plantains(Banana), firm and unripe
oil for deep-frying
salt to taste
chilli pwd to taste OR 1-2 dry red chillis de-seeded (optional)
1 Peel the plantains, cut into thin slices. You can even cut each slice into quarters (optional). Alternately, you could use a chip grater/mandolin and slice the plantain directly into the hot oil. I wouldn’t recommend the second method for beginners.

2 Heat oil in a heavy bottomed vessel. To test if oil is hot enough for deep frying plantain slices, drop a slice into the oil, if the oil bubbles around it with a sizzling noise, the oil is ready.

3 Into the hot oil, drop the sliced plantain quarters (depending on the size of vessel used for deep frying, drop just enough plantain slices such that the vessel isn’t overcrowded) into the hot oil. On medium flame, deep fry.

4 Use a slotted stainless steel ladle to stir the chips gently. When they reach golden brown color, remove them onto a paper towel to absorb any excess oil. Repeat with the remaining batch of plantain slices.

5 Season with salt and chilli pwd. Store them in an air tight container when cool. They can be stored for a few days.

Onion Chutney

Ulli Pachadi Recipe
Prep & Cooking: 12-15 mts
Serves 3-4 persons
Cuisine: Andhra

Ingredients:
2 large onions
2-3 dry red chillis, de-seed
1/2 tsp cumin seeds
1 tbsp split black urad dal (minappa pappu)
salt to taste
1/2 tbsp tamarind extract
1/2 tsp jaggery (optional)
2 tsps oil
For seasoning/poppu/tadka:
1 tsp mustard seeds
few fresh curry leaves
1/2 tsp oil
1 Heat one tsp oil in a pan, add cumin seeds, dry red chillis and stir fry for a few seconds. Add urad dal and let it turn light red. Remove from pan and cool.

2 In the same pan, add another tsp oil, add the sliced onions and saute for approx 4-5 mts. Turn off heat and cool.

3 First grind the urad dal, cumin seeds and red chillis till coarse. Add the sauted onions, salt, tamarind and jaggery and grind to make a paste. You can add 2-3 tbsps water for a thinner consistency.

4 Heat oil in pan for seasoning. Add the mustard seeds and let them splutter. Add the curry leaves and turn off heat. Pour over the chutney and serve with idli or dosa.

Kothimira Perugu Pachadi - Coriander Curd Chutney

Kothimira Perugu Pachadi Recipe
Preparation: 10-12 mts
Serves 3-4 persons
Cuisine: Andhra
Ingredients:
2 cups packed fresh coriander leaves
3/4 cup grated fresh coconut
1-2 green chillis
1 1/2 cups thick curd (adjust according to consistency required)
salt to taste
For seasoning/poppu/tadka:
1/2 tsp mustard seeds
pinch of hing/asafoetida (optional)
8-10 fresh curry leaves
1/2 tsp split black gram (minappa pappu)
1/2 tsp chana dal (optional)
1 dry red chilli, de-seed and tear (optional)
1/2 tsp oil
1 Grind fresh coriander leaves, grated coconut, green chillis and salt to a fine paste without adding any water.

2 Transfer the ground paste onto a serving dish and combine with beaten curd.

3 Heat oil in a pan, add mustard seeds and let them pop, add the split gram dal, chana dal and let it turn red. Add the curry leaves, red chillis and asafoetida and toss for a few seconds. Turn off heat and pour over the coriander-curd mixture. Combine.

4 Serve with white rice or rotis.

Tomato Perugu Pachadi - Tomato Curd Chutney

Ingredients:
2 large red ripe tomatoes, chopped
1 finely chopped onion (optional)
1 chopped green chilli
1 1/4 cups curd
1 tbsp coriander leaves
pinch of turmeric pwd
salt to taste
1 tsp oil
For seasoning/poppu/tadka:
1/2 tsp mustard seeds
pinch of cumin seeds (optional)
pinch of hing/asafoetida (optional)
8-10 fresh curry leaves
1/2 tsp split black gram (minappa pappu)
1-2 dry red chillis, de-seed and tear (optional)
1/2 tsp oil
1 Heat oil in a pan. Add mustard seeds and let them pop, add the split gram dal and let it turn red. Add the curry leaves, red chillis and asafoetida and toss for a few seconds.

2 Add the chopped onions and green chillis and fry till transparent. Add turmeric pwd and salt.

3 Add the chopped tomatoes and cook for 6-8 mts or till they turn soft but not mushy. Turn off heat and cool.

4 Beat the curd till smooth. Combine the cooked tomato mixture with the beaten curd and garnish with fresh coriander leaves. Serve with white rice or rotis.

Tomato Curry

Ingredients:
1/2 kg fresh tomatoes, finely chopped
2 large onions, finely chopped
1/2 tsp mustard seeds
10-12 fresh curry leaves
10-12 garlic cloves, slightly crushed
pinch of turmeric pwd
1 tsp red chilli pwd (adjust)
1/2 tsp coriander pwd
salt to taste
1 tbsp grated jaggery
2 tbsp coriander leaves
1 tbsp oil

1 Heat oil in a vessel. Add the mustard seeds and let them pop. Add the crushed garlic and curry leaves and toss them for 8-10 seconds.
2 Add the onions and fry till translucent. Add the chilli pwd, turmeric pwd, coriander pwd and salt. Combine well.
3 Add the chopped tomatoes and cook on medium heat uncovered for 4-5 mts. Reduce heat and cook covered for another 5 mts.
4 Add a glass of water, jaggery, adjust salt and cook covered till you get the desired gravy consistency.
5 Garnish with fresh coriander leaves and serve with hot chapatis, rice, pongal, khichidi or dosas.

Munaga Kaaya Tomato Kura - Drumstick Tomato Curry

Ingredients:
2 drumsticks, remove skin, cut into 2″ pieces, roast in a tsp of oil for 3-4 mts
1 large onion, finely chopped
2 tomatoes, finely chopped, heirloom work best!
10-12 fresh curry leaves
3-4 garlic cloves, slightly crushed
pinch of turmeric pwd
1 tsp red chilli pwd (adjust)
salt to taste
1/2 tsp grated jaggery (optional)
1 tbsp coriander leaves
1/2 tbsp oil

1 Heat oil in a vessel. Add the crushed garlic and curry leaves and toss them for 8-10 seconds.

2 Add the onions and fry till translucent. Add the chilli pwd, turmeric pwd and salt. Combine well.

3 Add the chopped tomatoes and cook on medium heat uncovered for 4-5 mts. Reduce heat, add the roasted drumsticks and cook covered for another 5 mts.

4 Add a glass of water, jaggery, adjust salt and cook covered till you get the desired gravy consistency.

5 Garnish with fresh coriander leaves and serve with hot chapatis or rice.