Majjiga Charu Pakodi

Description:

Majjiga Charu pakodi is Andhra special. It is also called as Majjiga pulusu. This can be served with steamed white rice. Soaked Pakodi in majjiga charu will taste yummy.

Ingredients:

Yogurt: 500 ml
Gram flour: ¼ kg
Onions: ¼ Kg
Green Chilies: 8
Potato: 1 (Big)
Carrot: 1 (Big)
Tomato: 2
Curry Leaves: 10 leaves
Salt: As required
Oil: 250 ml
Mustard: 1 spoon
Jeera: 1 spoon
Red Chiles: 2

Method of Preparation:

1. Mix 3 table spoon of Gram flour in little water and mix it without lumps.
2. Take remaining gram flour in a bowl and mix with Onions(cut 2 Onions), green chilies(4), Salt, Chili powder along with little water and mix until it becomes soft dough (It should not be sticky).
3. Heat enough oil in Pan. Put the small amout of batter in the oil and fry till it turns golden brown color as pakodi.
4. Cut remaining Onions, green chilies, Tamota and keep aside.
5. Cut Potato and carrot into medium pieces.
6. Pressure cook Potato, Onions, Tamota, Green Chilies and Carrots for one whistles.
7. Make buttermilk from curd (add enough water).
8. Add Gram flour water into buttermilk, Chili powder, Turmeric, Salt and mix it well.
9. Add cooked items (Potato, Carrot, Onion, Tamotos and Green Chilies Pieces) and mix it well.
10. Place the Bowl with buttermilk on the stove and boil it for 10 minutes.
11. Then add Pakodi’s into boiled content and boil for little time.
12. Heat oil (3 tablespoons) in tava, add Red Chilies, Curry Leaves, Jeera, Mustard and fry it.
13. Add above Talimpu to it.
14. Mix well and check salt for taste.
15. Ready…to EAT.

Tomato Rasam

Description:

Tomato Rasam can be prepared in different styles. This is one of the variety which can be prepared without rasam powder. This includes the taste of spicy, sour and sweetness in combination. Tomato Rasam can be served with steam white rice or Idly. Tomato Rasam and chicken curry is one of the best combinations.

Ingredients:

Onions : 1 (Big size)
Green Chilies: 3
Oil : 4 table spoons
Tomatoes : 3
Tamarind : 1 Lemon size
Garlic : 3 cloves
Ginger : Little
Jeera : 1½ spoon
Pepper : ½ spoon
Coriander Seeds: 2 spoons (Dhaniyalu)
Salt : As required
Turmeric : Little
Chili Powder : Pinch
Mustard : 1 Spoon
Curry Leaves : 5-10 leaves
Sugar : 1 spoon
Coriander Leaves : As Required.

Method of Preparation:

1. Cut Onions and Green Chilies into slices and keep aside.
2. In a vessel, heat Oil (3 table spoons) and add Onions, Tomato, Green Chilies and Tamarind.
3. Cover with lid and cook for some time.
4. Meanwhile grind Garlic, Ginger, Jeera (1 spoon), Pepper and Coriander Seeds in mixer.
5. Once tomatoes are cooked, smash the content and add 3 glasses of water to it.
6. Add Salt, Turmeric, Chili Powder and above grinded powder. Boil it for some more time.
7. In another vessel prepare Tamilpu (Heat Oil (1 table spoon) and add Mustard, Jeera, Curry Leaves).
8. Add Talimpu to boiled Rasam.
9. When boiling add sugar and boil for little amount of time.
10. And check salt for taste.
11. Garnish with Coriander leaves.
12. Ready…to EAT.