Jeera Allu (Potato)

Ingredients:
2 large Potatoes – peeled and cubed
4 tablespoon Oil
½ tablespoon cumin seeds
2 Onions (chopped)
5 Green Chilies (chopped)
1 inch Ginger (finely chopped)
2 tbsp chopped Coriander leaves
¼ tsp Turmeric powder

Method:
Heat oil in a pan and crackle cumin seeds.
Add onions and fry till light brown.
Add the rest of the ingredients and stir-fry for 5 minutes.
Add salt and a little water.
Cover and cook them in their own moisture till the potatoes are done.
Best served with puris.

Pachi Pulusu

Pachi Pulusu is a traditional Telangana recipe, and my thathama (Great Grandma) makes this dish with her heart with her magic hands. During summer whenever we go to our native place, my thathama always makes this dish…and as usual I always love her recipe and her.
I tried to replicate her dish and I think I achieved it little bit
Here is the recipe

Recipe Source: My Great Grandma

Pachi Pulusu

Ingredients:
1 Big marble size Tamrind
2 Shallot (chopped)
4 Green Chillies
1 Clove Garlic
4 -5 Curry Leaves
1/2 tsp Cumin seeds
1/2 tsp Mustard seeds
1/2 tsp Turmeric
1 tsp Oil
3 Cups of water
Few strings of coriander Leaves
Salt to taste

Method:
Soak the tamrind ball in water for 20 minutes.Take a pan and roast the green chillies till they loose the little green color. Add them in marble grinder with salt and grind it for few minutes. Now Extract the tamrind juice and discard the pulp. Add the Onions , green chilli paste , coriander leaves to the tamrind juice.
Heat oil and turmeric,mustard seeds,Cumin seeds, Curry leaves and one smashed garlic clove. Now add it to the tamrind juice. Ready to serve.

Allu bonda

Ingredients:
1 tablespoon(s) oil
4 green chillies chopped fine
4 flakes of garlic crushed well
4 large potatoes
½ teaspoon(s) turmeric powder
salt to taste
4 tablespoons chopped coriander leaves
For the batter:
2 cup(s) bengal gram flour (chickpea flour or besan)
1 teaspoon(s) red chilli powder
a pinch of soda bi-carbonate and asafoetida powder
salt to taste
oil to deep fry

Method:
Cook the potatoes in a large pot of water for about 10 minute(s) or till done. Cool, peel and cube them.
Heat the oil in a pan. Add the green chillies and crushed garlic. Fry on medium heat for about 2 minute(s) or just till the raw smell of the garlic is gone. The garlic should remain white in color.
Add the potato cubes, half the turmeric powder and salt to taste. Mix well whilst mashing half of the potatoes with the back of the ladle on medium heat for about 4 minutes. Put off the flame and let cool. Mix in the coriander leaves. Make lemon-sized balls.
To make the batter, mix together the gramflour, red chilli powder, remaining turmeric powder, soda bicarbonate, asafoetida powder and salt to taste with water just enough to make a thick batter. Dip each ball in the batter and deep fry in hot oil in batches on medium flame till light golden brown in color. Remove onto a paper towel.

TIPS:
Potatoes can be pressure cooked to save on time.
Chillies can be increased or decreased as desired.

Healthy Poha

Ingridents:
2 cups poha (flattened rice)
2 tbsps vegetable oil
1 tsp mustard seeds
5-6 curry leaves
2 green chillies slit lengthwise (optional)
1 medium onion chopped fine
1 large/2medium potatoes quartered and sliced very thin
1 cup of frozen mixed vegetables
Pinch of turmeric powder
1/2 lime (juice)
Salt to taste
Chopped coriander to garnish

Method:
Put the poha in a sieve and wash under running water. Transfer to a bowl and fill with enough water to just cover the poha. Keep aside.
Heat the oil in a pan on a medium flame and add the mustard seeds, curry leaves and green chillies. Fry till the spluttering stops and then add the onion. Fry till soft and translucent.
Add the frozen mixed vegetables and potatoes and stirring frequently, cook for 2-3 minutes.
Drain the poha completely to remove all water and add it to the above mix. Add the turmeric powder and stir well to blend all ingredients.
Cook for another minute. Turn off the fire. Pour lime juice over the poha and mix well.
Garnish with chopped coriander and serve while hot.
Poha tastes great with Mint-Coriander Chutney or lime pickel

Sabudana Vada

INGREDIENTS:
4 large potatoes boiled, peeled and mashed
1/2 cup sago
Water
1 large onion chopped very fine
2 green chillies chopped very fine
2″ piece of ginger grated
1/4 cup peanuts roasted and crushed coarsely
1 tsp raw mango powder
1 tsp cumin seeds
Salt to taste
Vegetable/canola/sunflower cooking oil for shallow frying

Method:
Soak the sabudana (sago) in warm water overnight. It will puff up and become translucent.
Mix the sabudana with all the other ingredients and form a paste. Add salt to taste.
Make the paste into equal-sized balls and flatten slightly to form patties.
Heat oil in a wide, flat pan and shallow fry the patties till golden.
Drain on paper towels
serve with tamarind chutney, mint-coriander chutney.