Shwetha's Thindi Thinisu !!!

Ingredients :

1. Gundu badanekayi(Round brinjal)( White / Violet) - 10 small

Ingredients :

1. Kadale puri / puffed rice (Preferably mysore puri)- 150 gms
2. Onion - 1 large sized
3. Putani / Hurigadale / Roasted gram - 2 tsp
4. Grated coconut - 1 cup
5. Green chillies - 4-5
6. Coriender leaves - few
7. Curry leaves - few
8. Salt to taste
9. Water for soaking kadale puri
10. Turmeric - 1/4 tsp
11. Lemon - 1

To temper : 

1. Oil - 2-3 tsp
2. Mustard seeds - 1 tsp
3. Urd dal - 1/2 tsp
4. Channa dal - 1 tsp
5. 1 pinch of asafoetida 

Method : 

1. Grind hurigadale / roasted gram, grated coconut, green chillies, coriander leaves, curry leaves, turmeric into dry powder.
2. Heat oil in a big kadai, add mustard seeds, urd dal,channa dal and asafoetida for tempering.
3. Add finely chopped onions, fry it for a minute and add soaked puffed rice, dry masala powder, salt to taste and mix it well in a low flame for 2 minutes.
4. Now turn off the flame and add 2 tsp of lemon juice to puri usli. Mix well.
5. Hot and tasty puri usli is ready to serve. It also tastes gud with hot and spicy mirchi bajji.

Note : Finely chopped tomatoes can also be added along with onion.(Optional). It can be had as breakfast or snacks also.

 

 

Ingredients :

1. Tomato - 750 gms
2. Mustard seeds powder(Dry roast mustard seeds and grind it into fine powder) - 4 tsp
3. Methi powder(Dry roast methi seeds and grind it into fine powder) - 2 tsp
4. Chilly powder - 6 tsp
5. Asafoetida - 1/4 tsp
6. Salt to taste
7.  Tamarind - small lemon sized

Seasoning:

1. Oil - 10-12 tbsp
2. Mustard seeds -  1/2 tsp

Method :

1. Chop tomatoes into medium sized pieces.
2. Heat 5-6 tbsp of oil in a kadai , add chopped tomatoes ,1/4 tsp salt ,tamarind (small lemon sized) , fry for a minute and cover the kadai with a lid until tomatoes become soft and properly cooked.
3. Turn off the flame, allow the cooked tomatoes and tamarind to cool down completely.
4. Grind tomatoes with tamarind into fine paste without adding water.
5. In a pan, heat 5-6 tbsp of oil, add mustard seeds. When it splutters, add asafoetida, tomato-tamarind paste and fry for 2-3 minutes .Then add salt, chilly powder, mustard seeds powder and methi seeds.
6. Cook until the oil leaves the side of the pan.

Tomato pickle can be stored in air tight container for 4-5 days.Pickle tastes awesome with hot rice, dosa, chapathi and roti.

Ingredients :

1. Mavinakayi Shunti / Mango Ginger - 1 inch long
2. Urd Dal - 3-4 tsp
3. Mustard Seeds - 1 tsp
4. Oil - 4-5 tsp
5. Salt to taste

Method :

1. Wash the mango ginger, peel the skin and chop it into medium sized pieces and dry roast for a minute.
2. Heat 4-5 tsp of oil in a pan , add 1 tsp mustard seeds, once it splutters, add 3-4 tsp urd dal and fry till it turns golden brown.Grind it with mango ginger and salt without adding water.

Mango ginger chutney tastes yummy with hot rice and ghee.

Ingredients :

1. Avrekalu (Field beans) - 1 kg
2. Dania - 2-3 tsp
3. Red chilly (Guntur) - 8-10
4. Grated coconut - 1 cup
5. Salt to taste 
6. Tamarind juice - 2-3 tsp

To temper :

1. Oil - 1 tbsp
2. Mustard seeds - 1/2 tsp
3. Curry leaves - few
4. Pinch of asafoetida

Method :

1. Pressure cook avarekalu with required amount of water.
2. Grind grated coconut, 1/4 cup cooked avarekalu, roasted dania,roasted guntur red chilly with little water into fine paste.
3. Mix the paste with cooked avarekalu, salt and tamarind juice. Adjust the consistency and taste of the gravy.
4. Let the gravy boil for few minutes.Gravy will thicken as it boils. Heat oil for tempering, add mustard seeds,asafoetida and curry leaved.Mix it with the gravy.

There are many ways to prepare avarekalu huli. This is one of the easiest recipe to prepare avarekalu huli. Enjoy avarekalu huli with ragi mudde (ragi balls) or hot rice and ghee.

Method :

1. Cook finely chopped cluster beans( gorikayi ) in a pressure cooker for three whistles.
2. Coarsely grind grated coconut, green chillies, coriender leaves, hurigadale without adding water.
3. In a pan, heat oil, add mustard seeds, when it splutters, add cooked cluster beans, ground powder, salt to taste. Mix well and cook for 2 minutes and turn off the flame.Now add 2-3 tsp of lemon and gorikayi palya is ready to serve.

Gorikayi palya tastes good with hot rice and chapathi.