Reddypuram Recipes

1. In one pot, boil 1 onion, 1 tomato, and some carrots drumsticks, and whatnot together 2. In another pot, make pappu with 1/2 cup moong dahl and 1/2 cup toor dahl 3. Make a small bowl of chinthapandu water  4. Add cooked pappu, chinthapandu water, and sambhar podhi, salt to the boiling pot of veggies 5. Add coriander leaves 6. Cumin, coriander, chilis, curry leaves, mustard seeds, asofoetida, in oil. Once crackling, add to sambhar

 Majjiga charu .. Ingredients: Yogurt - 1 container (750gms?) Salt as needed Indian Seasoning stuff 1. Whisk the yogurt with water to majjiga charu consistency and add salt, little bit of chilli powder and cumin powder as needed. 2. Seasoning…..heat 2 table spoons of oil, add 1 tsp urad dhal, brown it, 1/2 tsp mustard seeds, let it splatter, add curry leaves, 1/4 tsp turmeric powder and then turn off the stove. Mix the seasoning with yogurt stuff.. Optional: green chilies, red onion and cilantro in the seasoning 

 Ingredients: pork - 1kg or 2 lbs garlic ginger paste - 4 tbs coriander power - 4-6 tbs cumin power - 1 tbs chili powder - 2 tbs fenugreek seeds - 1 tsp turmeric powder - 1/2 tsp salt - 2 tbs cinnamon powder - 1/2 tsp cardamom - 10  elachi 6 curry leaves - 10 oil - 2 cups Day 1: 1. Dry fry pork pieces with the following spices (no need to put oil. All the water should be completely evaporated)     - 2 lbs or 1 kg pork     - 1 tsp salt     - 1/2 tsp turmeric     - 1 tbs garlic ginger paste  2. Prepare Masala powder. Dry roast any seeds and make everything into a powder      - coriander powder - 4 tbsp     - cumin powder - 1 tbsp     - red chilli powder - 1 tbs     - salt - 2 tbs or as needed     - fenugreek (1/2 tsp)     - cinnamon powder - 1/2 tsp     - cardamom - 10      - elachi - 6  Day 2: Deep fry cooked pork in 2 cups of oil, until th...

Pullihara Annam  1 cup raw rice 1/2 big lemon juice salt as needed (1/2 tsp) Cook rice, add juice and salt. Then add thiragamatha:  Thiragamatha:  oil - 2,3 tablespoons Dry chillies - 2 Urad dhal (minappappu) - 1 tblspn mustard seeds (1/2 tsp) peanuts (1/4 cup) curry leaves asofoetida - pinch 1 pinch of turmeric  Sincerely, Pavana 

 1. In a pan with oil, bring 0.5 tsp mustard seeds, 0.5 tsp cumin seeds, and *some* coriander seeds to a crackle.  2. Once crackling, add one medium sized chopped yellow onion, 0.5 tsp crushed red pepper, 4-5 cloves of minced garlic, 10 curry leaves, and 0.5 tsp of salt.  3. Once the onions are well fried, add 3 diced roma tomatoes.  4. Once the roma tomatoes are halfway cooked, add 0.5 tsp of ground coriander and 0.25 tsp of ground cumin. Stir.  5. Add one bag of baby spinach. Add 0.5 tsp of salt, and stir. Cook on low heat until the spinach is well cooked and all water has come out of the leaves.  Pooja's Version 1. Heat oil and butter in pan with half tsp mustard seeds, coriander seeds, and cumin seeds each, and a bunch of dried curry leaves 2. After some crackles add 2 small onions and 1 big spoon of garlic ginger paste 3. Add a lot of salt and let onions soften 4. Add spinach. Keep adding spinach until you don't feel like adding it anymore  5. Add...

Beerakaya Pachadi Recipe: Beerakaya - 1 medium  to large size Tomatoes- 3 or 4  Chinthapandu - 3,4 pieces  Crushed Red chilli as needed Tumeric - pinch Garlic gloves- 7 or 8 Cilantro - handful Oil - 3, 4 tablespoons Cumin seeds - 1/2 tsp Coriander seeds - 1/4 tsp Saseme seeds - 2 tsp Procedure: Fry cumin and coriander seeds in the oil Add beerakaya pieces, curry leaves (optional) and fry them until half cooked Add tomatoes, salt, chinthapandu, tumeric, red chelli, sesame and cook them together on low heat ( to grinder consistency) Turn off the stove, add citantro and garlic pieces (while it is hot) Grind everything into pachadi (should be little crunchy)