Buttermilk

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Buttermilk is a dairy product.After churning the curds or yogurt we get buttermilk.There are many variations to buttermilk in the way they are made.Each region brings their own way of   buttermilk variety.In India,because the climate is mostly warm and in summer it's hot, we try to have buttermilk to cool down.It gives such a relief and feels so good and energetic once having buttermilk especially when coming in from the hot sun.Even here we drink buttermilk after dinner to make us feel lighter.Here I'm going to show you a very simple buttermilk procedure.In my next shows,I will show you different variations.
                                 

Ingredients
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! Curd          2 cups
! Salt          to taste
! Water         6 cups

Method
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• Take curds in a bowl and churn it well with a whisk.If you don't have a whisk you can use a spoon.Beat curd with the spoon till it gets to smooth consistency.Make sure there isn't any chunks of curd.Make it to a soft and smooth consistency.
• Add salt to it and mix well.Now add water.Adjust water level according to the consistency you want.If you want thick buttermilk then you can reduce water measurement otherwise just follow accordingly.
• Stir well till all the curds gets dissolved.
• Serve Buttermilk mixed with White Rice and a banana.Goes very well.Lovely combo.                            

Egg Fry

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Egg is a good source of protein.In the Food Guide Pyramid eggs fall under meats category.There are many different ways of cooking eggs.They can be scrambled,fried,hard-boiled,soft-boiled.They have other nutrients too.
My mom used to give us boiled eggs every morning to make us feel strong and healthy along with milk.Now I give my kids boiled eggs every now and then.We make many varieties of egg dishes from rice items to gravy items to fried items.Let it be any form eggs always tastes yummy.My little one, if she sees boiled eggs she will not wait till it's served.She pulls me till she gets it.And she says "hmmnnnn.... yummy".We use Organic Eggs.
                           



Ingredients
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! Eggs               4
! Red Chillies       8
! Coriander Leaves   few sprigs
! Salt               to taste
! Red Chilli Powder  2 tsps.
! Turmeric Powder    1 tsp.
! Cumin Powder       1 tsp.


            


Method
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• Boil the eggs for 15 mins. on high heat.Turn off the heat and let it cool down.Once it cools down then take out the shell of all the eggs.Clean under running water and take out immediately.Make small slits on all the sides of eggs and keep aside.
• Now heat oil in the pan and add red chillies,salt,turmeric powder,red chilli powder and stir for few secs.
• Now add in boiled eggs and stir well.Add in cumin powder and stir well till all the spices get blended very well with the eggs.Let the eggs turn nice golden in color.
• Chop coriander leaves and mix well with the eggs.Let it fry for another min. and turn off the heat.
• Serve Egg Fry as an accompaniment with Sambhar and White Rice.

Dappalam

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Pumpkin is a gourd like squash.They are very versatile in their uses for cooking.Andhra people love to have pumpkin stew.It tastes yummy and delicious.It's one of the most famous and favorite stew in Andhra Pradesh.
My mom makes really yummy Dappalam.In Telugu Pumpkin Stew is called "Gummadikaya Dappalam".I always loved my mom's cooking.When she came to visit us,I learnt from her how to make Dappalam.No one can beat mom's cooking.Though I learnt how to make different vareities of food ,I think there will definitely be a slight change in taste and texture.Anyways I continue to strive hard to make the best out of anything I learn and atleast get to the nearest point of what elders make.Dappalam is a combination of sweetness,salty,spicy,tangy flavors.So it's considered as a rich food with all the flavors combined.
                                                           

Ingredients
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! Pumpkin            1/2
! Onions             2
! Green Chillies     8
! Tamarind           Size of a lemon
! Jaggery            1/2 cup
! Curry Leaves       10
! Red Chillies       8
! Uppu/Namak/Salt    to taste
! Turmeric Powder    1/2 tsp.
! Red Chilli Powder  2 tsp.
! Urad Dal           1 tsp.
! Mustard Seeds      1/4 tsp.
! Cumin Seeds        1/2 tsp.
! Fenugreek Seeds    1/4 tsp.
! Rice Flour         1/2 tsp.


Method
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• Wash Pumpkin and cut the pumkin into bite size cubes.Chop onions and slit green chillies length wise.
• Put all these in a pressure cooker and add turmeric powder,red chilli powder and little water.Add very little water as the pumpkin tends to become soggy if there's too much water.Cover the lid.
• In the meanwhile soak tamarind with water in a bowl.When the cooker blows one whistle,turn the heat off and let it cool down.
• Once cooled down open the lid and turn the heat on to medium flame.Stir once, add in tamarind juice and jaggery.Stir in between for 2 mins.
• Take rice flour in a small bowl and mix little water so as to not form any lumps.Pour this mix slowly and keep stirring.Rice flour makes the stew to thick consistency.Stir for a min. and add salt as per taste.Mix well and let it simmer for 2 mins. and turn off the heat.
• For seasoning, heat oil in a seasoning pan and add urad dal,mustard seeds,cumin seeds,red chillies,asofoetida,fenugreek seeds and atlast add curry leaves.Wait till the mustard seeds start to splutter and the urad dal change to golden brown in color.Season the Pumpkin Stew and it's ready.
• Always Dappalam goes very well with Mudda Pappu(plain tuvar dal).
• Serve Dappalam with White Rice and Mudda Pappu.

          

Coconut Flavored Cabbage Curry

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Cabbage is a green leafy vegetable.Cabbage is used usually in a variety of dishes for it's naturally spicy flavor.It is an excellent source of Vitamin C.There are many varieties of cabbage based on shapes and colors.We make many variety of cabbage dishes and this recipe is one of the simplest form to cook.

Ingredients
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Cabbage          1/2
Oil              1 tbsp.
Mustard Seeds    1 tsp.
Cumin Seeds      1 tsp.
Urad Dal         1 tbsp.
Chana Dal        1 tbsp.
Red Chillies     4
Salt             to taste
Turmeric Powder  1/4 tsp.
Grated Coconut   2 tbsps.
Coriander Leaves 2 tbsps.
Green Chillies   2
Asofoetida       1/2 tsp.
Curry Leaves     8
Ginger Grated    1 tsp.


Method
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• Cut the cabbage into half and chop into fine pieces.Wash and rinse the cabbage pieces in running water and keep aside.Grate the giner to 1 tsp. and slit green chillies lengthwise.Grate fresh coconut and chop coriander leaves.
• Heat oil in a pan and add chana dal and urad dal.Let the dal's turn golden in color.At this point add mustard seeds,cumin seeds,curry leaves,asofoetida,red chillies.
• Once the mustard seeds splatter add grated ginger,slit green chillies and turmeric powder.Sautee well.
• Now toss in chopped cabbage and mix well. (Do not cover with lid and do not add water as the cabbage by itself tends to ooze out water.)
• Stir in between.After 15 mins. cabbage becomes soft and shrunk it's volume.
• At this time add salt and stir.
• Sprinkle grated coconut and mix till all the flavors are combined well.
• Garnish with coriander leaves and turn off the heat.
• Serve Coconut Cabbage Curry as a side dish with White Rice.          

To listen in English please click on the following video
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Beerakaya Koora

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Ridge Gourd is a vegetable with a good source of carbohydrates,vitamin A & C and minerals.Ridge Gourd is a tropical plant,believed to be originated in India.My family loves any dish made with Ridge Gourd.Especially Beerakaya Paalu posina koora(Ridge Gourd with Milk Curry) is all our favorite dish.But today I'm going to show you all simple curry.I will come up with other dishes in my next shows.Enjoy the delicacy of Ridge Gourd.

Ingredients
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! Ridge Gourds      4
! Oil               2 tbsps.
! Mustard Seeds     1 tsp.
! Cumin Seeds       1 tsp.
! Chana Dal         2 tsps.
! Urad Dal          2 tsps.
! Red Chillies      4 no.
! Curry Leaves      8
! Salt              to taste
! Red Chilli Powder 1 tbsp.
! Turmeric Powder   2 tsp.

Method
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• Wash and clean the Ridge Gourds.Cut both ends and peel the thin strips of skin round the Ridge Gourd.Discard those thin strips.
• Now peel the skin of Ridge Gourd neatly and place the skin in a container and store it in fridge.You can use that skin for chutneys later.
• Cut the Ridge Gourd into small pieces and keep aside.While cutting each Ridge Gourd make sure to taste a small piece to check if it's not bitter.
• Now heat the oil in a pan and add chana dal,urad dal.Let them turn golden brown in color.Then add mustard seeds,cumin seeds.Let them splutter.Add in red chillies,curry leaves.
• Now add Ridge Gourd in the pan and stir once well and cover with the lid.Stir in between to avoid burning.Need not add any water while covering the lid as the Ridge Gourd tends to leave enough water from itself.Let all the water evaporate and the Ridge Gourd becomes soft.
• Take out the lid and add salt,turmeric powder and red chilli powder and mix well.After 2 mins. stir once and turn off the heat.
• Serve Ridge Gourd Curry with White Rice.

Tomato Pappu

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The tomato is a herbaceous.They contain lycopene,one of the most powerful natural antioxidants.Though tomato is a subset of fruit,because of nutritious value it's
categorized as a vegetable.The lentil is of a legume family.A variety of lentils exists with different colors.Lentils contain high levels of proteins and are one of the best sources of iron.It's an important part of vegetarian diet.
In Andhra,we all are Pappu lovers.We make numerous varieties of Lentils.So many vegetables are individually combined to make the delicious Dal.My mom makes Dals every single day from our childhood.We would take Spinach Dal with rice most of the times to school and college and other varieties of Dals too.Mom always says green leafy vegetable is good ,so even now every day she buys leafy vegetable and makes Dal.My younger one is a fan of Dal and to say even my sister-in-law is a Dal lover.My in-laws would say that if  anyday they didn't cook Dal ,she would go to their neighbours house and get Dal from their house and eat.My younger daughter asks me Dal everyday.If her grandparents ask her what you ate today ,she answer's Pappu Aam(Dal Rice),even though she had something else.It's fun.
                                                    

Ingredients
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! Tomatoes                    2
! Tuvar Dal                   3/4 Cup
! Red Chilli Powder           2 tsps.
! Turmeric Powder             1 tsp.
! Oil                         1 tbsp.
! Mustard Seeds               1 tsp.
! Cumin Seeds                 1 tsp.
! Urad Dal                    2 tsps.
! Red Chillies                4
! Curry Leaves                few
! Asofoetida                  1/2 tsp.
! Salt                        as per taste 
! Fenugreek Seeds             4 seeds
Method
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• Wash and rinse tuvar dal and pour enough water(little above the lentils).Now wash tomatoes thoroughly and cut them into small bite size pieces.
• Mix them with tuvar dal and add turmeric powder and red chilli powder.Cover with a lid and put it in the pressure cooker.
• When the steam starts from the cooker put on the weight and let 4 whistles to blow.Turn off the heat and let all the steam come out and cool down.
• Now open the pressure cooker and take out the vessel.Slowly take out the tomatoes into another bowl.With a masher(pappu gutthi) lightly press the cooked dal to smooth consistency and also mash tomatoes too till pulpy.
• Now for seasoning,Heat little oil in a pan and add urad dal.Let it turn slight golden color then add mustard seeds,cumin seeds,fenugreek seeds.Let the mustard seeds splatter.Add red chillies,asofoetida and curry leaves.
• Add mashed tomato pulp and Stir.Then add mashed cooked dal to it and give a stir.
• In the end season with salt and give a good stir.Let it come to a boil and turn off the heat.
• Serve Tomato dal with White Rice.

To listen in Telugu please click on the following video
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Andhra to America

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