#20 : Mukkalapulusu ~ The mixed vegetable stew

If you are craving  Sambar ( the famous south Indian lentil stew ) and you don't have the time to make it , this recipe below makes an awesome substitute . It is easy , full of vegetables , needs very little oil and tastes great . I jotted this recipe from my mom-in-law last year and have made it several times . I am always amazed at how simple this is to make. Mix this up with piping hot rice and the first bite of it is sure to bring a contented smile on your face . 

#19 : Senagalu ~ The healthy Chickpea salad

Last week , I spent a good amount of time trying to plan healthy meals . We mostly ate soups and drank juices . Oh , there was this super easy spinach stir fry that turned up on the table very often . Life felt good , body and mind both energized and happy . Isn't that feeling really important ?  This snack of tempered chickpeas is usually made on festive occasions as prasadam ( offering to god ). It tastes great as a salad , snack or a side. Just squeeze a little lemon before eating and I promise you will enjoy it . Making this a few wonderful memories gushed in -  a little me running around in silk clothes with jasmine flowers in the hair , munching handfuls of this healthy snack :) Love !

#18 : Nimakaya Pachadi ~ The Instant Lime Pickle

Some days you write like you speak . The flow of words and thoughts are all natural . Today is one such day . This " Lime Pickle " reminds me of summer , breeze , mangoes and carefree days. Childhood is such a beautiful part of ones life . I spent most of my young years with my grand parents . I was a brat but they treated me like a princess . I threw huge tantrums to eat food but stories , chocolates and love followed . They were younger then full of energy .... 
Pickles are a integral part of Andhra cuisine. We love hot-spicy food . The most famous of those pickles are the green mango and gongura . Though readily available in stores most take pride in making them from scratch . The flavors of home made pickles are unique. No denial . I have memories of waking up early in summers to assist my grandmother to prepare these .  A time consuming laborious task ! They involve multiple stages to drying in the sun and a array of vivid spices and oils. Although complicated , I would love to learn and document all those recipes some day. But , today is this easy instant Lime Pickle. Hot rice and a bit of ghee with this pickle = mouth watering :) Yet another recipe from my awesome mom-in-law.

• 1 Tbs Red Chilli powder (heaped)
• 1/2 tsp Turmeric powder 
• 1 tsp Salt
• 8 Key Limes (juiced,seeds discarded)

      For Tempering :

• 1 Tbs Oil 
• 1/2 tsp - Mustard seeds
• 2 Dried Red Chillis
• 1/8 tsp Asafoetida
• 1/4 tsp Fenugreek powder

Method:

1. To the lime juice add red chilli powder , turmeric , salt and mix without lumps . The consistency should be that of a thick paste. If too runny add more red chilli powder and salt as required
2. For Tempering - Heat oil , add mustard seeds . Once they begin to splutter add the red chilies , asafoetida and fenugreek powder and fry for a minute. Add this tempering to the lime juice mixture. Mix well . The instant lime pickle is done . Isn't it easy ?
3. Serve with hot rice and some ghee

#17 : Tomato Pappu ~ Tomato Dhal

Another of the Oh ! so favorite comfort foods . Something that I end up making at least once a week if not more . Need I say anything else ?

#16 : Senagapindi Pachadi ~ A chutney made of gram flour

I grew up eating this pachadi as an accompaniment with Idlis and Dosas . My grand dad loved it and so it was made very often . I have warm memories of dunking rava dosas with this pachadi before heading out to play . Having never seen it on the menu of the South Indian breakfast restaurants , I always thought of it as something made only by my grand mom . I dont know of how common this pachadi is with other south Indian households , but my mom-in-law also makes it . I was pleasantly surprised when she made it the last time she was visiting and it re-kindled some old memories .

Ingredients:

• 1 1/2 Cups Besan/Senagapindi/Chickpea flour
• A small lime size ball of Tamarind
• 3 Cups water ( lukewarm )
• Salt to taste

For Tempering :

• 1 tsp Oil 
• 1/2 tsp Mustard seeds
• 1 tsp Urad Dhal
• 1/4 tsp Cumin
• 5-6 Green Chilli ( finely chopped )
• 2 Dried Red Chillis
• 5-6 Curry Leaves
• 1/8 tsp Asafoetida
• 1/8 tsp  Fenugreek powder

Method:

1. Dry roast the Besan/Senagapindi/Chickpea flour for about 10 min on medium- low heat. Keep stirring continuously . Remove from flame when the flour is slightly colored 
2. Soak the tamarind in 3 cups of lukewarm water for 10 mins . Extract the juice . Filter the water and juice together and set aside
3. Wisk together the roasted flour and the tamarind juice extract without any lumps . Add water if needed to adjust the consistency . Add salt as required
4. For tempering - Heat the oil , add the mustard seeds , let them splutter . To it add the urad dhal , cumin seeds , green chillies, red chillies, curry leaves and fry until the urad dhal is slightly brown. Remove from flame and add asafoetida and fenugreek powder. Add this tempering to the ground pachadi 
5. Serve with Idli or Dosa 

#15 : Carrot Halwa ~ Gajar ka halwa

"Carrot Halwa" is a classic Indian dessert . When served warm with a sprinkling of crushed pistachios this halwa ( sweet ) is truly divine . I somehow never found the motivation to learn to make it and so the recipe stayed bookmarked on my laptop for years . 
Last year I took up class in pottery and ceramics at a local arts school . Over the course of six months , I ended up with some glazed clay dessert bowls . I wanted to make something nice to serve in them and then the carrot halwa happened :-) Since then I have made it several times on happy occasions .

Ingredients:

• 4 Cups Grated Carrots
• 3 Cups Milk
• 3/4 Cup Sugar
• 1.5 Tbs Khoya or Freshly made Paneer (grated)
• 1 Tbs Ghee / Butter
• 2 Cardamom pods ( crushed )
• A few chopped Pistachios 

Method:

1. Heat the ghee in a wide pan . Add grated carrots and fry for about 5 mins . To it add the milk and bring to a boil . Simmer and cook until the carrots are tender and milk is reduced to half . Keep stirring from time to time 
2. Add the sugar , crushed cardamom pods and khoya and cook until all milk is absorbed and the carrots come together to a thick mixture 
3. Serve warm with a sprinkling of chopped pistachios

#14 : Maramaralu ~ A puffed rice snack

When I was a kid , cable TV wasn't common . We only had one National channel. Movies were played on Saturday nights and Sunday evenings . Don't movies and snacks go together ? Spicy roasted peanuts were the hot favorite.Eating them my granddad always joked - peanuts are poor man's cahsews ! This snack of puffed rice was yet another sought after option. Quick , easy , healthy and yummy. Even today if you decide to take a late evening stroll by the parks or beaches in the southern India, you will find street side vendors putting together this snack  against dimly lit hurricane lamps. Sometimes I wonder when we can find  joy in simple things, why do we run after the bigger desires .

   Ingredients:

• 4 cups Puffed Rice / Maramaralu
• 1/4 cup Peanuts
• 1/8 cup roasted Channa Dhal / Putnalu
• 1/2 + 1/2 tsp Oil
• 1/2  tsp Red Chilli powder 
• 1/2 tsp Turmeric 
• 1/2 tsp Cumin Powder
• Salt
• 2-3 Green Chillies finely chopped
• 3 tsp Onion finely chopped
• 3 tsp Tomato finely chopped
• 3 tsp Cilantro finely chopped 
• 1/2 lime ( squeezed )

Method:

1. Heat 1/2 tsp oil in a small pan and roast the peanuts on medium heat/ flame . To it add the channa dhal (Putnalu ) and roast for 2-3 min . Add red chilli powder, turmeric , salt,cumin powder and mix well . Turn off the heat and set aside 
2. In another wide pan heat 1/2 tsp oil and roast the puffed rice for 5-7 min on a medium flame . This adds to the crunchiness of the puffed rice 
3. In a large vessel add onions , tomatoes , green chillies ,lime juice and cilantro .To it add the roasted puffed rice and the spicy peanut-channa dhal mixture . Mix well , add salt if needed. Enjoy
4. Oh , I like adding some grated green mango when available . It gives a nice tangy punch :)