Hyderabadi Style Tinda

 

Thiruvathirai kali

Wash & dry required quantity of raw rice. Then fry it till it turns slightly

 Pudina Chutney

Heat oil.  Add 1 tsp channa dal and 1 1/2 tsp urad dal.  Then add 10 small onions or 1 large onion, 4 small cloves garlic, a small piece of ginger, 3 green chillies, small piece of tamarind.  Saute well, then add 1 1/2 cups pudina leaves.  Saute for 2 mins, then add 4 tbsps of coconut.  Add salt and grind.  Temper with mustard and urad dal.  

Curry leaf chutney

Ingredients 

1 bunch curry leaves

10 small onions or 1 big onion

4 red chillies

Salt

2 tsp Tamarind

Mustard seeds and urad dal, 1/2 tsp each

Grind curry leaves with salt, red chillies and tamarind with a little water.  Slice the onion into small rounds.  Heat oil.  Add mustard, urad dal.  Then add onion.  Then paste, heat for a little bit.

Corn Pulav

Ingredients 

1/2 cup cooked rice

3/4 cup corn

1 small bayleaf

1 small cinnamon

2 cloves

1 large onion, sliced

1 1/2 tsp ginger garlic paste

1 green chilli, sliced

1/2 tsp garam masala

1/2 tsp coriander powder

Salt to taste

1/2 tbsp ghee

1/2 tbsp oil

Coriander leaves

Heat ghee & oil.  Saute from bayleaf to coriander powder.  Then add onions, then the corn.  Then add rice and mix.  Can also add 1/2 a chopped tomato and chopped capsicum with the onion.

 Vinku's recipes

Simple More kuzhambu (no coconut)

Method 1: Heat oil.  Add mustard, cumin seeds, methi seeds, hing, grated ginger, slit green chilli, curry leaves and chopped coriander.  Then add turmeric powder.  Once it cools, add buttermilk/yogurt+water and salt.  For this, accompaniment has to be usli.

Method 2 (for two people):  Soak 1 tsp each of channa dal and toor dal for 30 mins.  Grind with 1/2 tsp each of coriander and cumin seeds, ginger and green chilli.  Heat oil.  Mustard, cumin, methi seeds, hing, turmeric pwdr, curry leaves, chopped coriander.  Add turmeric powder, add the paste and saute in oil for a couple of mins.  Then, add water and salt and boil for 2-3 minutes.  Turn off the heat and add yogurt.

Masala oats

Precook steel cut oats.  Heat oil, burst mustard, urad dal, hing, frozen mixed veggies (optional:can add copped onions).  Once they cook, add 1/2 chopped tomato.  Then, add turmeric powder, cooked oats and 1/4 tsp tamarind paste, 1 1/2 tsps vangi bath pwdr.  Cook for a few minutes.  Garnish with grated coconut and chopped coriander leaves.

Rava dosa

Equal quantities of wheat flour, rava and rice flour.  Can use cream of wheat for rava.

Week 26 - Stuffed Baingan

Ingredients

6-8 small baingan, split crosswise

1/4 cup peanuts

2 tsp sesame seeds

3-4 dry red chillies

1 tsp cumin seeds

1 tsp coriander seeds

Can add 1 tsp flax seeds if you have

Dry roast the above.  Grind to a fine powder.  To the powder add:

Turmeric powder

2 tsp tamarind paste

2 tbsp finely minced onion

Salt

Mix everything well.

Stuff the baingan with above paste.  You can cook it in a skillet or pressure cooker or instant pot.  Pop some mustard seeds in oil, add a little chopped onion and fry.  Then add the baingan, any leftover stuffing and 1/2 cup water.  In instant pot, pressure cook on low pressure for 4 mins and then quick release. 

 Week 25 - Dal dhokli

Ingredients (4-6 servings)

Dal

2 cups toor dal
1 tsp salt
4-5 pieces kokum
1 tbsp grated jaggery
1/4 tsp turmeric powder
1/2 tsp red chilli powder
10 curry leaves
3-4 cloves
1/4 cup coriander leaves with stems

Dhokli

2 cups atta

1 tbsp oil

1/2 tsp red chilli powder

1/4 tsp hing

1/4 tsp turmeric powder

1/4 tsp ajwain

1/2 tsp salt

Tempering

1 tsp ghee

1tsp mustard seeds

2-3 dried round, red chillies

1/4 tsp methi seeds

1/4 tsp hing

Method

Soak dal for about an hour.  Pressure cook with salt and 10 cups of water.  The dal should not be too thick, whisk until smooth.  Keep on low heat.

Sift flour onto a large plate and make a well in the center.  Pour oil into well and mix into flour.  Add remaining ingredients for dhokli and knead into a firm dough with 1/2 cup water.

Roll out into thin rotis.  Cut into diamond shapes and gently immerse them in the dal.

Temper the dal.

Add kokum, jaggery, spice powders and curry leaves to dal and stir.  Lastly, add cloves and coriander leaves.

Week 24 - Chilled cucumber, cauliflower and ginger soup 

Week 23 - Sesame noodles

Ingredients

1 pound noodles (frozen or fresh)

2 tbsps sesame oil plus a splash

3 1/2 tbsps soy sauce

2 tbsps Chinese rice vinegar

2 tbsps Chinese sesame paste

1 tbsp smooth peanut butter

1 tbsp sugar

1 tbsp finely grated ginger

2 tsps minced garlic

2 tsps chili-garlic paste, chili crisp or chili oil or to taste

Half a cucumber, peeled, seeded and cut into 1/8 inch by 1/8 inch by 2 inch sticks

1/4 cup chopped roasted peanuts

Preparation

Cook noodles in boiling water until barely tender. Drain, rinse with cold water and toss with a splash of sesame oil.

In a medium bowl, whisk the remaining 2 tbsps of sesame oil, soy sauce, rice vinegar, sesame paste, peanut butter, sugar, ginger, garlic and chili-garlic paste.

Toss noodles with the sauce.  Garnish with cucumber and peanuts.

 Week 22 - Cocoa muffins

 Week 21 - Kadala curry

Recipe from Venkatesh Bhat

Note:  Do not add mace and nutmeg - too many spices

 Chithi's Beet pickle

Chop beets finely.  

Heat sesame oil, add some methi seeds.  Remove them when toasted.

Add curry leaves, chilli, sambar and turmeric powders.  Then add beets and salt.  Let the beets cook well.  

Turn off heat and add vinegar/chilli vinegar.