Makhana-Khumb ki subzi ( Lotus seed- mushroom curry)

Ingredients

1 cup Phool makhana/lotus seeds
1 cup button mushrooms
2 large onions sliced
1/2 cup tomato puree
2 green chillies slit lenght wise
1 tsp ginger-garlic paste
2 tbsp cashew paste
1 tsp coriander powder
1 tsp turmeric powder
1 tsp cumin powder
1/2 tsp red chilli powder
1/2 tsp garam masala
1/2 tsp Kalonji (onion seeds)
1/2 tsp fennel seeds
2-3 tbsp oil
salt to taste
fresh chopped coriander for garnish
1 tbsp of fresh cream for garnish

Preparation

Heat a pan and add 1 tsp oil. Fry the makhana on low heat for 2 minutes till it changes colour slightly. Turn off heat and set aside. Heat another pan with 2 tbsp oil. Add fennel seeds and kalonji. When the fennel seeds change colour, add green chillies, ginger-garlic paste and fry for 1 minute. To this add onions and fry till golden. Add tomato puree, cashew paste, salt, all the masala powders except garam masala and cook for 5 minutes till oil is out of the mixture. Now add makhana, mushrooms and 1 cup water and cook till all the flavors blend well. Check to see if the Makhana has become soft form inside. Top it with garam masala and garnish with fresh coriander and fresh cream. Serve with rotis or naan.

Drumstick leaves curry

This is a very delicious and healthy curry which is served with rice!

Ingredients

2 cups drumstick leaves
1/3 cup chana dal
1/2 cup onions (finely chopped)
2-3 green chillies (slit length wise)
2 tsp tamarind pulp (optional)
1/3 cup grated fresh coconut
1/2 tsp mustard seeds
1/2 tsp urad dal
a dash of asafoetida
salt to taste
2 tsp oil

Preparation

Clean the leaves by removing the stems carefully since the stems do not digest very easily. Wash and pressure cook the leaves for one whistle. Wash and cook the chana dal in one cup of water till its soft.
In a pan heat oil and temper with mustard seeds, urad dal, asafoetida and green chillies.
To this add onions and fry till golden. Add drumstick leaves, coconut, chana dal and salt and cook on low heat till all the flavors blend together. You can add tamarind pulp if you want the curry to be little tangy. Cook till the miosture dries up and serve warm with rice!

Allam Pachadi (Ginger Chutney)

Allam Pachadi is a very authentic Andhra recipe. It is a great combination with rice and ghee. It can also be eaten with rotis, idly and dosa. I made this pachadi from the lovely book "Cooking at home with Pedatha". I did some slight variations. I could bring back my grandmother's recipe to life. Thanks to Pedatha:)

Ingredients

1 cup grated ginger
1 big lemon size tamarind
2 tbsp Jaggery
2 tbsp ghee
2 tbsp oil
salt to taste

1st tempering

1 1/2 tbsp split black gram (husked)
3-4 red chillies
handful of curry leaves
1 tsp asafoetida powder
1/2 tsp turmeric powder

2nd tempering

1/2 tsp mustard seeds
1/2 tsp split black gram (husked)

Preparation

In a pan heat ghee and fry the grated ginger for 5 minutes till it is light red in colour. Do not fry too much. There should be some moisture in the ginger. Set aside.
In another pan heat 1 tbsp oil and temper with black gram dal. When it turns golden add mustard. when mustard pops, switch off the flame and add red chillies, asafoetida, turmeric, tamarind and curry leaves. Grind the whole mixture along jaggery, ginger and salt into a coarse paste without adding water.
Heat oil and add 2nd tempering. Garnish the Ground Pachadi with this 2nd tempering. Delicious allam pachadi is ready!