Mor Keerai

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Ingredients

A bunch of amaranth leaves cleaned well

2 tsp oil

1 tsp mustard seeds

1 tsp bengalgram dal

1 tsp blackgram dal

1 red chilli cut into 2-3 pcs

Paste of 1 green chilli and 3 tbsp grated coconut

Salt to taste

2 cups thin buttermilk

Bit of asafoetida

2 tsp rice flour

Cook the greens with little water till half done. Now add the thin yogurt and cook well till soft. Add salt, masala paste and asafoetida. Make a paste of rice flour and stir it into the cooked greens. When it gets thick enough, temper with mustard seeds, bengalgram dal, red chilli and blackgram dal.

Serve with hot rice and ghee.

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Custard powder cake (with wheat flour)

Recipe source : Harini of Tamalapaku

Ingredients

1 cup wheat flour
1/2 cup all purpose flour
3/4 cup sugar (powdered)
4 tbsp oil
4 tbsp butter
2 tsp baking powder
1/4 tsp baking soda
1 cup milk
1 tsp vanilla essence
1/2 cup custard powder (vanilla flavour)

Warm the milk and add the sugar. Mix well till it melts. Add the custard powder slowly and mix well without any lumps. Add the butter and beat well. Add the vanilla essence to the mixture.

Sieve the flours together along with the baking powder and baking soda. Now add the liquid mixture to the dry mixture and mix until there are no lumps.

Preheat oven at 170 degrees and bake the mixture for 40 -45 minutes. Insert a toothpick to see if it comes out well and is cooked.

Cool and serve.

Kutchi Dabeli

Ingredients

Pav / burger buns

2 tsp oil

2 big boiled and mashed potatoes

2 tsp dabeli masala powder

Bit of asafoetida

Sweet chutney

Salt to taste

Finely chopped onions

Finely chopped coriander leaves

Plain sev

Pomegranate seeds

Few roasted and crushed peanuts

Heat oil and add mashed potatoes. Add dabeli masala powder, asafoetida, salt, roasted peanuts and mix well. Add a bit of water to let it mix well. Finally add about 2 tsp sweet chutney and mix well.

To serve, toast the buns on both sides with little butter. Spread some potato mixture on one side of the bun and garnish with sweet chutney, onions, coriander leaves, sev and pomegranate seeds. Serve immediately.

Ragi rava pongal

Ingredients

2/3 cup ragi rava

1/3 cup green gram dal (moong dal)

2 1/2 cups water

Salt to taste

1 tsp cumin seeds

1 tsp pepper crushed coarsely

2 tsp ghee

1/4 tsp ginger paste

Few curry leaves

Few cashews

Dry roast the ragi rava slightly. Pressure cook with moong dal, salt and water. Heat ghee and add cumin seeds, crushed pepper and curry leaves. When the cumin seeds splutter, add cashews and roast till golden brown. Add ginger paste and mix well with the cooked pongal.

Serve hot with spicy chutney and sambar.