THE AVALPALLI KITCHEN | A seat at the table

C ON T E N T S F OR E WOR D

7

I N T R OD UC T I ON PA LYA M

21

PULUSU

57

MAMSAALU

9

97

ANNAM

125

THEEPU

143

AC K N OWL E D G E M E N T S RECIPE NAMES

162

160

The Avalpalli home

The 100 year old rain tree in the compound

F OR E WOR D Ammamma – the only person I could think of to feed my son Abhimanyu his first taste of solids.

Ammamma’s delicious and wholesome cooking has been an integral part of our family for decades – juicy meats cooked delicately in aromatic masalas, cherry-picked seasonal vegetables with their natural freshness and flavours, and surprisingly few ingredients combined simply and elegantly.

Her cooking has inspired not only family but also a whole retinue of helpers-turned-cooks, who have become masters of flavour, from modest beginnings in her kitchen. Shankara, one of her early proteges, has perfected the famous “Shankara’s biriyani”, cooked over wood fires that give it a uniquely earthy flavour.

Every festival season, the Avalpalli kitchen overflows with lovingly prepared “specials”, made by Ammamma’s trustworthy babel mouth Papamma and her host of helpers. Often the family, amidst lively banter, joins in the assembly line production of steamed kadubus and rolled obattus, creating an unforgettable sensory experience.

At the same time, to focus on just Ammamma’s cooking is to miss out on her impressive persona – a large red bindi adorning her striking face, impeccable sarees, matching jewelry, and thick hair neatly tucked in a bun. She reminds me of a diva from yesteryear, and I find myself pausing to admire her glinting emeralds through the steam from freshly brewing baelacharu.

This book is our family’s humble tribute to Ammamma’s cooking and the love she poured into every dish. We hope it captures the magic of her cooking that created unforgettable memories for us.

Through these recipes, we hope that you will find that there is always a seat at her table.

OCHI

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I N T R OD UC T I ON Mummy We all know Mummy to be a great cook. Many of us have craved her simpler cooking, like the flavourful baela charu, while others have relished her indulgent mutton chops. We all tend to assume that she was born to cook. Surprisingly however, her culinary journey started much into her adult life and this is her story...

As a child growing up in Thambalapalli and Madanapalli in a large joint family there was never a need to know cooking. The ladies of the house were mostly supervisors who would only direct the many cooks.

Before her impending marriage, Shyamalavva would repeatedly ask Mummy to learn to cook. Her audacious reply was that if she was ever required to cook in her new home - there would be a tiffin carrier sent to the hotel! When she eventually came to Bangalore from Madanapalli, a young bride, all of 19 years there was no reason for the carrier to be sent to the hotel. Her mother in law - Sharad Avva ensured that the kitchen in Avalpalli, her new home, was well taken care of.

Clockwise from top-left: Growing up in Thambalapalli; Thambalpalli home; On her wedding day; The elegant young lady!

Sharadavva was not a gourmet chef, but was resourceful in her cooking. She would throw in whatever she could get off the fields that surrounded the house - fresh avarekai, kasi soppu, pumpkin leaves, gourds growing along the verandas and would produce wholesome and delicious meals. Her speciality however was in the excellent palaharams she made. She would settle on the floor with huge brass thalis and a team of helpers to measure and sieve, knead and fry the tastiest of murukus, kodimedalus, nippatus, obbattus, kajjikais and many more. The production was accompanied by a lot of news exchange and censuring much to the amusement of all those who assisted her.

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She started widening her repertoire by being attentive to recipes being discussed or seeking out ways to make new dishes and carefully committing them to memory Mummy’s first urge to cook came in the early years of her marriage, when she discovered that she was expecting. Her sudden yearning for food from her childhood home resulted in her using her imagination to reproduce the tangy Pullagura from the Madanapalli kitchen. It was a tentative attempt and would remain so till all three of us were born and ready to start our schooling in the city. She had to move from Avalpalli to the city centre to her own home and kitchen. With assistance from Premakka, who was helping with looking after all of us, she set up her home. Together they started experimenting and as Mummy had never cooked before, there was a lot of trial and error. However the kitchen had to be productive as there were many mouths to feed and a stream of visitors always there for meals.

Slowly, with all the cooking the compliments started coming in. Uncles and aunts from Madanapalli and family members who dropped by for a meal would offer words of praise or go for a second helping. All this encouraged and inspired mummy to learn more and get better . She started widening her repertoire by being attentive to recipes being discussed or seeking out ways to make new dishes and carefully committing them to memory. Her close advisors were Grant Road Avva and Pinni who were always forthcoming and available just up the road. Aunty Avva and Jayakamavva the legendary Malleshwaram culinary experts were also her early mentors.

Her first disaster which left her sleepless for many nights was a biryani made for daddy’s friends. It was meant to be a potluck at a sunday get together. With enthusiasm Mummy and Premakka ambitiously set out to try their hand at making the biryani. As the dish reached its final assembly and had only to be put for “dum” there was an interruption. Special visitors from Madanapalli had dropped by. Mummy was torn between being the good hostess and attending to her incomplete biryani. She eventually had to serve it with its undercooked rice and still tough meat. As anticipated it did not win many compliments and she was left feeling terribly defeated at her unsuccessful first attempt.

School was just up the road for us and we were privileged and fortunate especially during lunch time. Most of the day scholars had to manage with cold packed lunches which they carried with them. We however looked forward to freshly prepared, piping hot food sent to us at the ring of the lunch bell. We never realised the precise planning that went into its preparation and mixing just so that it would reach us steaming

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Clockwise from top: The Avalpalli brat pack; With nephews; Inauguration of Panchavati exhibition in Delhi by Dr.Sarojini Mahishi, Member of Rajya Sabha ;

hot. Handling the hot rice invariably left Mummy with a scalded hand!

Talking about carriers, Mummy used to send one everyday to the old family hand Narayanappa all the way to HMT factory. Inspite of his constant criticisms and complaints she never failed in sending it to him.

Later, when Namratha came into the family and started working at NIIT, a hot lunch would go out to her office too. It went in an oversized carrier to be shared by all her colleagues! In fact, much to everyone’s amusement, Namu would enquire every evening “Athamma, what are you sending me for lunch tomorrow?”. She was a great admirer of Mummy’s cooking and loved all her traditional dishes like Kasaku pal charu, minam charu, prawns, chops etc. Soon her colleagues also became Mummy’s admirers! They would make requests for various dishes and Mummy would willingly oblige her sweet daughter in law.

Living in a joint family, Daddy and Bojjappa always kept an open house. Anyone could drop by at any time and be assured of food and a place to stay. There was ample bedding neatly stacked in a pile which would be laid out after sumptuous meals. As we grew into our teens we all had healthy adolescent appetites and would always be foraging for food. We would land up with a number of equally hungry friends at all odd hours and food would be made available. In the evenings we would make sandwiches with the leftovers from lunch and mummy would end up cooking all over again for the night to replenish what had been polished off.

Food played an important role here in the JSR family. It was not only a source of nourishment but was a daily demonstration of love and care.

A cousin’s favourite quip was that even if one was not a “thindi pothu”, just living in 16 RR (one of our homes on Richmond Road) made you one! You had to grab your share of food quickly as it was always flying off the table fast! Food played an important role here in the JSR family. It was not only a source of nourishment but was a daily demonstration of love and care. On special occasions and on Sundays, Daddy and Bojjappa would set out to the market to pick the best cuts of mutton and the freshest of seer fish and prawn for the family meals.

Food permeated our lives. It was an essential ingredient in all family get togethers, functions and ceremonies. During the 5 day test matches it vied with the game to hold its position of primary importance. Once the scurrying around for precious passes and tickets was done, menu planning for the packed lunches took precedence. Bojjappa would conjure up different requests for the many days and discussions would go on endlessly. Participating and encouraging him with equal energy and enthusiasm would be Mummy, the chief executor. What a treat the test matches were with the actual game being only a small part of the whole 5 day picnic!

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Clockwise from top-left: Feeding a full house; A young grandmother; Her beloved daughter in law - Namratha; With Sharadavva

The same scenario would unfold for the exciting Panchavati exhibitions. Panchavati was one of Bangalore’s first boutiques. It started off after a conversation between Mummy and her sisters in law on Ugadi day at Avalpalli when they all decided to turn entrepreneurs. The store was a hit from day one and held periodic exhibitions at larger venues to sell jumbo stocks. All family members would chip in as salespersons. Here again came the food planning and potlucks galore with mummy contributing to it with sheer glee.

Outstation trips in the old days in ambassadors and fiats were always unpredictable. There would invariably be long delays with tyre punctures, fan belt cuts, radiator leaks and many more. Journeys were therefore planned with picnic breakfasts and lunches in readiness for any eventuality. Mummy’s tasty upumas, chithra annams, puliyogares and perugannams with egg masalas and chutneys would be served under the shade of a highway tree making the journeys more endurable and fun.

Towards the early 90’s, The Tamarind Tree opened up a whole new era and outlet for Mummy’s culinary skills. While the continental food was handled by Vasantha aunty, Mummy had an opportunity to exhibit her skills in andhra cuisine. Starting with the training of cooks, to catering for a large number of people and cooking for celebrities, she handled it all with ease. Telugu super star Chiranjeevi on one of his shooting assignments at The Tamarind Tree was treated to mummy’s lady’s finger and onion pulusu.

He personally sought her out to praise her and shouted out to his wife Surekha, “Rekha learn this dish from Amma garu”.

Mummy, inspite of having evolved over the years into an excellent cook, has herself been a very fussy and prejudiced eater. She makes her dislikes very obvious and has always been extremely intolerant of certain foods and dishes. On her world tour with daddy to Europe and USA in 1995 she was exposed to a variety of cuisines. Much to our stunned surprise Daddy returned from the trip with a newly acquired taste for pizza! Mummy however stubbornly returned with her old dislikes (especially for cheeses and sauces) fully reinforced and intact.

Telugu super star Chiranjeevi on one of his shooting assignments at Tamarind Tree was treated to mummys lady’s finger and onion pullusu. He personally sought her out to praise her and shouted out to his wife Surekha, “Rekha learn this dish from Amma garu”.

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It’s not just the production of perfect dishes which makes Mummy a good cook, it’s the passion that she brings to everything related to food.

It’s not just the production of perfect dishes which makes Mummy a good cook, it’s the passion that she brings to everything related to food. While marketing she can expertly pick out the firmest and most well rounded of onions or potatoes from a pile of many. She is an expert in gauging the mortality and freshness of vegetables. Any outing in the car is an opportunity for Mummy to do a quick scan of fruits and vegetables being sold on the roadside. From the comfort of the back seat she can spot the vendor who has the tenderest of beans or the ripest of tomatoes and then one will hear the screeching of brakes. Nagraj in his eagerness to please, stops the car in the middle of honking traffic to get out and buy these vegetables.

These perfect vegetables are then carefully sorted, peeled and cut with her own knife. With the precision of a surgeon she sits at the dining table in the mornings cutting the vegetables into identical cubes or wedges which she believes is essential to producing a fine dish.

Throughout Mummy’s culinary journey Daddy has been a quiet supporter and admirer. He’s a man of very few words and Mummy has to wait anxiously for him to reach out for a second helping to know that he has appreciated the dish. This to her is the ultimate compliment.

Over the years Mummy has set such high standards in cooking and taste that none of us has been able to match it. On this special occasion of her 80th birthday we have tried to capture some of the family favourites in this cookbook. With this we hope to preserve these delicacies for ourselves and for the generations to come. Her table continues to draw us, her children, grandchildren, nieces and nephews all eagerly seeking out her tasty dishes. Dishes which are rich not only in flavour but in happy memories of shared meals and her love and warmth.

To Mummy, the most special person in our life.

Vinatha, Vijitha and Venkatram

15

Palyam

There is nothing more tasty and nutritious than a dish made by Avva. Since I was a kid, I used to see her chopping vegetables and cooking in the kitchen and it has always amazed me. I have not seen a more enthusiastic person with food. From growing her own vegetables to the tempting aromas from her kitchen, her passion for food and feeding the family is never ending! Every house in the family has a dish from her kitchen on the dining table.

Even if I am away from home, she always finds a way to feed me - with her podis and kodbeles. We are all very thankful to have a grandmother who spreads her love by feeding us.

SAIDEV

I love avva’s food!! I love everything she makes even if it’s not my favourite dish. I think of it when I am at school in Rishi Valley. I think avva is the best cook in the family especially with vegetarian food. My favourites are Gummadikaya, Kandagadda and rasam bhuvva.

SAAKETH

Pal yam A palyam usually has three simple but magical elements to make it complete - sautĂŠed vegetables, a tempering, and a garnish. Also included in this category are fried and dry masala recipes made with vegetables as the main ingredient.

B EET ROOT VEPUDU WI T H PAPPULPUDI BEET ROOT F RY 1/4 kg 1 tbsp 1/4 tsp Salt

Beetroot (boiled in pressure cooker, skinned and quartered. Take each quarter and thinly slice like for banana chips) Oil Turmeric To taste

PAPPUL PUDI M IXT URE 1 tbsp 1 tbsp 1 tsp 1/4 tsp Salt 5-6

Fried channa dal Dry coconut, grated Pepper corns Chilli powder To taste Garlic pods, smashed

M ET HOD

Make pappulpudi mixture by grinding fried channa dal, dry coconut, pepper, chilli powder and salt to taste.

Add smashed garlic and grind in bursts till it roughly integrates with the powder.

Heat oil in a kadai. Add beetroot, turmeric and salt and cook on a slow fire stirring occasionally till well fried. Sprinkle with pappulpudi mixture and stir well before removing from fire.

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GUMMADKAI PALYAM S EAS ON ED AN D S T IR F RIED PU M PKIN 1 small

Orange pumpkin, skinned and cut into 1� cubes

T EM PERING 1 tbsp Oil 1/2 tsp Mustard 1/4 tsp Jeera 1 tsp Urad dal 2 Dried red chillies 4-5 Curry leaves 4-5 Green chillies, minced 2 medium Onions, diced small 1/2 tsp Dhania powder 1/4 tsp Turmeric Salt To taste 1 tbsp Jaggery (or as per taste) 2 tbsp Grated fresh coconut

M ET HOD

Heat oil in a kadai. Season with mustard, jeera and urad dal. When urad dal turns brown add dried red chillies, curry leaves, green chillies and onions. Fry till onions turn transparent Add pumpkin pieces. Sprinkle dhania powder, turmeric, salt and cover and cook till pumpkin is half done. Add jaggery and open cook till pumpkin is fully done, and has a soft but firm consistency (not mushy). Add in the fresh coconut and mix. Garnish with coriander.

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KAKARKAI GOJ J U

BIT T ER GOU RD IN TAM ARIN D GRAV Y 1/2 kg 1 tbsp

Bitter gourd (lightly scraped and chopped into small cubes ) Oil

M ASAL A

T EM PERING

11/2 tbsp 1 tsp 1 tbsp 11/2 tbsp 1 ball

1/3 cup 1/2 tsp 1/4 tsp 3-4 2-3 1/2 tsp 6 5-6 pods 2 large

2 tbsp 1/4 tsp Salt

Dhania (whole seeds) Jeera Sesame (Til) Dry coconut Tamarind (big lime-sized), soaked in hot water and juice extracted Jaggery Turmeric To taste

Oil Mustard Jeera Curry leaves Dry red chillies Urad dal Green Chillies, chopped fine Garlic, peeled and sliced fine Onions, chopped

M ET HOD

Dry roast the dhania seeds, jeera and sesame one after the other in a kadai. Remove from flame and add dry coconut and stir it in. Grind the above ingredients coarsely to make the masala. Add the masala to the tamarind extract along with jaggery and turmeric.

Prepare bitter gourd by adding 1tsp salt and 1/4 tsp turmeric and keeping aside for 10 mins. Squeeze bitter gourd to remove excess water. Wash in water and squeeze dry again. Shallow fry bitter gourd in oil and lightly brown it. Add it to the tamarind extract.

In a kadai heat oil and temper with mustard, jeera, curry leaves, dry red chillies and urad dal. Add green chillies, garlic and onions and fry till onions become soft. Add the tamarind extract mixture and cook till the texture thickens and oil floats to the top. Garnish with coriander.

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DOUB LE B EANS M UDDA KO OR A D OU BLE BEAN S M ASALA 1 cup 1 cup 1 cup 1/3 cup 2 small 2 1 2 big 4-5 3 2 tsp 11/2 tsp 1/4 tsp

Double beans Peas Carrot and potato evenly chopped into small cubes Oil Cinnamon pieces Cloves Cardamom Onions, finely chopped Curry leaves Tomatoes, finely chopped Ginger - garlic paste Chilli powder Turmeric

M ET HOD

Heat oil in a pressure pan. Add the cinnamon, cloves, cardamom, onions and curry leaves and fry till the onions are lightly browned. Add the tomatoes and fry till they turn soft. Add in the ginger - garlic paste and fry.

Sprinkle chilli powder, turmeric and add salt to taste. Add all the vegetables and pressure cook with 1/2 cup of water. On cooling open the lid and fry until water evaporates and gravy thickens. Garnish with coriander.

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M INCHUDKAI

POTAT O AN D RID GE GOU RD M ASALA 3 tbsp 1/4 kg 1/4 kg

Oil Potatoes (medium size) cut into vertical wedges with the skin Ridge gourd (scraped and cut into 1 1/2� lengths)*

M ASAL A 1/3 cup 11/2 tbsp 2tsp 11/2 tsp 1/4 tsp 1 tsp 6-7 pods 1 large

Dry coconut Fried channa dal Dhania powder Chilli powder Turmeric Pepper corns Garlic Onion, chopped

M ET HOD

Coarsely grind the dry coconut, channa dal, dhania powder, chilli powder, turmeric and pepper with salt.

Add the chopped onion and garlic and run the mixer in short bursts till you get a rough paste.

Heat oil in a kadai, and add the potatoes and ridge gourd. Stir and cover till the vegetables are cooked and turn brown. Remove excess oil.

Add the ground masala to the vegetables and mix thoroughly. Slow fry till the masala gets cooked and the vegetables brown further. *Can substitute the ridge gourd with capsicum or brinjal.

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GUDDU ERRA MASALA EGG AN D GARLIC F RY 6

Eggs (boiled and halved)

M ASAL A 1/3 cup 11/2 tsp 1/4 tsp Salt 4 tbsp 3-4

Peeled garlic, smashed (or 2 whole) Chilli powder Turmeric To taste Oil Curry leaves

M ET HOD

Grind the smashed garlic, chilli powder, turmeric and salt to a smooth paste (with a little water).

Heat oil in a kadai. Add curry leaves. Add the ground masala and fry well till it changes colour. Spread the masala along the sides of the pan.

On a low flame place the halved eggs facing downwards . Cook for a while stirring gently and turning over.

When you notice oil floating on the surface, turn off the stove. Garnish with coriander.

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M OT T IKAI KARAM C LU S T ER BEAN S WIT H C OC ON U T 1/2 kg 6 1/2 cup 1/2 cup

Cluster beans (string beans from both sides and break into 1� pieces) Red ripe chillies (lightly fried in a dash of oil) Grated fresh coconut Rose onions

T EM PERING : 1 tbsp 1/2 tsp 1/4 tsp 1/2 tsp 4-5 1tsp

Oil Mustard Jeera Urad dal Curry leaves Ghee or butter

M ET HOD

Boil 3 cups water with 1/2 tsp salt and 1/4 tsp turmeric. Par boil cluster beans for 3 to 4 minutes (this method helps to retain colour). Drain the beans using a sieved plate Smash the boiled beans, fried red ripe chillies, coconut and rose onions in a grinding stone (alternatively, you may smash small quantities of the ingredients, a little at a time in short bursts, in a mixer. Be careful not to over grind) Heat oil in a kadai and add mustard, jeera, urad dal and curry leaves. When the urad dal is lightly browned add the smashed ingredients. Add salt to taste.

Fry on a low flame, stirring constantly until you see a change in colour. Add ghee or butter and remove from fire. Garnish with coriander.

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B EERKAI & GUDDU PALYAM RID GED GOU RD AN D EGG SAU T E 6 1/2 kg

Eggs Ridge gourd (Scrape the ridges and dice the rest into small cubes)

T EM PERING 3 tbsp Oil 1 tsp Mustard seeds 4-5 Green chillies (slit along the length and cut into small pieces) 3 medium Onions, diced fine 3-4 Curry leaves 1/2 tsp Ginger garlic paste 1/4 tsp Turmeric

M ET HOD

In a kadai heat oil and temper with mustard, green chillies and diced onions. When onions turn transparent add ginger garlic paste and fry. Add ridge gourd, turmeric and salt to taste.

Allow ridge gourd to cook well in its water and let the water evaporate. When done add eggs one at a time stirring continuously to mix with the ridge gourd. Garnish with coriander. *Same preparation can be made with chopped tender beans, cluster beans or capsicum instead of the ridge gourd.

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VANKAYA NIM PUDUKAI S T U F F ED BABY BRINJAL 1/4 kg

Brinjals (small, round and purple)

M ASAL A 1 tbsp 2 tsp 1 small 1/2 tsp 1 tsp 1 tsp 1/4 tsp 1 tbsp 3 sprigs 1 tsp Salt

Groundnuts (roasted and skinned) Til (roasted) Onion , chopped Ginger - garlic paste Dhania powder Chilli powder Turmeric Dry coconut, grated Coriander Tamarind water extract To taste

T EM PERING 1/3 cup 1/2 small 4-5

Oil Onion , diced Curry leaves

M ET HOD

Grind all the masala ingredients to make a smooth paste. Slash brinjals into quarters from the base and stuff with the masala (Don’t completely cut).

Heat oil in a kadai and add onions and curry leaves and fry till onions brown. Add the stuffed brinjals and about 1 tbsp of water and stir. Cover and cook on a slow fire stirring occasionally till the brinjal stalks become tender. Remove lid and open fry till excess water dries up. Garnish with coriander.

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KANDA GADDA FRY F RIED YAM S LIC ES 1/2 kg

Yam (Peeled and cut into 1/4� thick slices)

M ASAL A 1 medium Onion, chopped 8-10 pods Garlic, peeled 1 tsp Dhania powder 3/4 tsp Chilli powder 1/2 tsp Peppercorns 1 tsp Dry coconut 1/4 tsp Turmeric 1/4 tsp Tamarind extract Salt To taste ½ cup Breadcrumbs

M ET HOD

Boil yam slices with turmeric and salt till they are firm and cooked (Be careful not to overcook). Drain the cooked slices well.

Make the masala by grinding the above ingredients to a smooth paste. Spread masala evenly on both sides of the yam slices. Coat each slice with breadcrumbs on both sides In a pan shallow fry the slices a few at a time till golden brown crusts are formed.

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MAM MADKAI BAJ J I POLYM ANGO IN A SWEET SAUC E

2 Poly mangoes (cut into 1� pieces and the seeds retained) 1 cup Rose onions 5-6 Green chillies cut in the middle into two 1/2 tsp Dhania powder 1/4 tsp Turmeric 3 - 4 sprigs Coriander (broken into pieces) Salt To taste 2 cups Jaggery

T EM PERING 2 tbsp 1 tsp 1/2 tsp 1/2 tsp 2 1/2 cup

Oil Mustard Jeera Hing powder Dried red chillies Rose onions

M ET HOD

In a vessel, cover and cook the mango, the mango seeds, rose onions, green chillies, dhania powder and turmeric with at least 3 to 4 cups of water. Cook till the mango pieces and the skin become soft. Add jaggery and cook until it dissolves (check for sweetness and adjust accordingly.)

In a kadai, heat oil and temper mustard, jeera, hing, red chillies and rose onions. When onions become soft add the tempering to the boiled mango. Garnish with chopped coriander.

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ULLAGADDA PAPPULPUDI VEP UDU F RIED POTAT O T OS S ED IN S PIC ED LEN T IL M IXT URE

1/2 kg 3 tbsp 1/4 tsp Salt

Potatoes (boiled, skinned and diced into small even pieces.

Potato should be firm and not over cooked) Oil Turmeric To taste

PAPPUL PUDI M IXT URE 2 tbsp 2 tbsp 2 tsp 3/4 tsp 10 pods

Fried Channa dal Dry coconut, grated Pepper corns Chilli powder Whole garlic, smashed

M ET HOD

Prepare pappulpudi by grinding fried channa dal, dry coconut, pepper, chilli powder and salt to taste. Add smashed garlic and grind in bursts until it roughly integrates with the powder.

Heat oil in a kadai and add potato, salt and turmeric. Stir and spread the pieces out evenly in the kadai.

Keep frying on a slow fire. Gently scrape the sides of the vessel and continue to flip sides until the pieces turn brown and form crusts. Add extra oil if necessary.

When evenly browned and crusted, sprinkle Pappulpudi mixture and stir well before removing from fire. * Yam, Chama gadda (Colocasia), boiled eggs can also be prepared similarly.

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T OMAT O PACHIDI T OM AT O RELIS H 1kg

Tomatoes (diced)

SEASONING 4-5 tbsp 2 small 1 tsp 1/2 tsp 1/2 tsp 10 pods 3 medium 4-5 3 handfuls 11/2 tbsp 1/4 tsp 2 tbsp

Oil Cinnamon pieces Mustard Jeera Urad dal Garlic, peeled and sliced (into circles) Onions, diced Curry leaves Methi leaves (chopped ) Sambar powder Turmeric Jaggery (broken into small pieces)

M ET HOD

Heat oil in a kadai. Season with cinnamon, mustard, jeera and urad dal. When urad dal browns add garlic, onions, curry leaves and methi leaves. Fry till onions are browned lightly.

Add tomatoes and salt and stir. Add sambar powder and turmeric. Cover and cook till tomatoes become soft. Remove lid and fry well till all the water evaporates. Add jaggery and continue frying till jaggery melts.

Garnish with coriander. *Can be stored in the fridge for upto 10 days. *Is a good accompaniment for dosa, chapati, bread and rice with ghee or curd rice!

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ULLAGADDA M ENT HAKU GOJ J U POTAT O AN D M ET HI C U RRY 1/2 kg

Potato (medium size, washed and cut with the skin into chunks)

M ASAL A 2 medium Onions, chopped 2 tbsp Dhania powder 1 /2 tsp Chilli powder 3/4 cup Dry coconut, grated 1/4 tsp Turmeric 1 tsp Tamarind juice

T EM PERING 1 cup Oil 2 small Cinnamon pieces 6 Cardamom 2 medium Onions, sliced 2 cups Methi leaves

M ET HOD

Grind the onions, dhania powder, chilli powder, dry coconut, turmeric and tamarind juice into a smooth paste.

Heat oil in a kadai and temper cinnamon and cardamom. Add the sliced onions and methi leaves and fry till the onions brown. Add potatoes and fry in the oil and cover with a lid for some time.

Remove the lid and add the ground masala paste and salt. Add 1 cup water and cook on a slow fire till the potatoes are done and the oil floats to the top. Garnish with coriander.

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ANNAPAGINJALU USLI C OW BEAN SAU T E WIT H C OC ON U T 1 kg

Cow beans, preferably tender ones (peeled to give 3 cups of beans)

T EM PERING 2 tbsp Oil 1 tbsp Mustard seeds 8-10 Green chillies, finely chopped 5-6 Curry leaves 1 large Lime 1/2 cup Fresh coconut, grated Handful Coriander, chopped

M ET HOD

Heat oil in a pressure pan and temper with mustard seeds, green chillies and curry leaves.

Add 1 cup water with salt to taste. Bring to boil and then add cow beans (this retains the colour of the beans). Pressure cook till beans are soft and well cooked.

Add juice of lime, grated coconut and chopped coriander and stir. Make sure some water remains and be careful not to make it too dry before switching off. *Peas can be prepared the same way. Remember that they need less time and less water to cook.

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Pulusu

The foodies of the generation will do proper justice in paying homage to ammamma’s tasty creations. I have a couple of food related flashbacks when I think of Ammamma.

Belacharu with rice has got to be at the top of most lists and it certainly is for me. Not just the dish but the way Ammamma mixes it. It’s that loving touch all the way from inception to ingestion that makes the difference. The other memory is more one to do with the process - being a part of the production line during the Ganesha habba. The way Ammamma would empower us with all our little tasks for making “ kudumus “ and yet have already prepared back ups, knowing that we would mess something up….

KUSHAL

Pu l us u Pulusus are rich curried broths with a tamarind base to which vegetables, lentils or greens are added. Also included in this category are curries, gojjus and rasams, which are normally served as the second course accompaniment with piping hot rice in a typical Andhra meal.

PIT HIKPAPPU

S KIN N ED C OW BEAN S C U RRY 1 kg

Shelled Cow beans (soaked overnight and skinned the following day)

M ASAL A 2 medium 2 tbsp 1 small 10-12 ½�

2 tbsp 1 tbsp 1/4 tsp 3 to 4 sprigs

Onions Dried coconut, grated Cinnamon pieces Garlic pods, peeled Ginger Dhania powder Chilli powder Turmeric Coriander

T EM PERING 3 tbsp Oil 2 small Cinnamon pieces 5 Cloves 1 medium Onion, sliced 5-6 Curry leaves

M ET HOD

Wash and drain beans in a sieved plate. Grind the masala ingredients into a smooth paste Heat oil in a vessel and temper cinnamon, cloves, sliced onion and curry leaves. When onions are lightly browned add the drained beans and salt. Saute for a few minutes till the water given out by the beans evaporates.

Add ground masala and fry for a few minutes. Add water and cover and cook on a slow fire till the beans are well done and soft to touch. Garnish with coriander and a tablespoon of ghee or a dollop of butter.

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B ESAN OM ELET T E PULUSU BESAN OM ELET T E C U RRY M ASAL A 1/4 tsp Oil 1 medium Onion, cut in small chunks 6 Green chillies 1/2�

Ginger 10 pods Garlic 1 tbsp Dhania powder 2 tbsp Dried coconut 4-5 Cashew nuts 1/4 tsp Turmeric 1 cup Sour curd

T EM PERING 1 tbsp 1 small 2 4 -5 1 small

Oil Cinnamon piece Cloves Curry leaves Onion, sliced

M ET HOD

To make masala fry onion and green chillies in 1/4 tsp oil. Add remaining masala ingredients and grind to a smooth paste.

In a vessel heat oil for seasoning and add the cinnamon, cloves, curry leaves and onions. When onions are browned add masala and fry to remove the raw smell. Add sour curd, water, salt and boil.

Keep aside and prepare for making besan omelettes.

Continued...

61

Continued...

BESAN OM EL ET T ES 2 cups 1 tbsp 1 big 2 1/2 tsp 1 tbsp

Besan Oil Onion, finely chopped Green chillies, finely chopped Ginger garlic paste Coriander, finely chopped

M ET HOD

In a small kadai heat oil and add onions and green chillies and fry till onions turn transparent. Add ginger garlic paste and fry.

Mix water to the besan to get a thick pouring consistency. Fold in the fried onions, green chillies, ginger garlic and coriander into the besan mixture. Add salt to taste Grease a dosa frying pan and pour the besan batter like a dosa. Add little oil along the edges and flip over when browned. Flip back and fold into thirds like an omelette and cut into quarters. Continue making omelettes with the remaining batter. When complete, boil the pulusu and gently slide the omlette pieces into it and turn off the flame. Allow the omelets to soak up the gravy. * The besan batter can also be poured into greased thatte idly plates and steamed. When done cut into squares and add to the boiling gravy.

63

BAELA CHARU

LEN T IL BROT H IN F U S ED WIT H T OM AT O AN D TAMA RI ND 1 cup Tur dal 2 medium Tomatoes 1/4 tsp Turmeric 1/4 tsp Oil 1 medium Tomato, chopped 1 ball Tamarind, lime-sized , extracted 3 tbsp Jaggery 3 tbsp Sambar powder 1/4 tsp Turmeric 1 tsp Oil Salt To taste

T EM PERING 2 tbsp 1 tsp 1/2 tsp 2-3 5-6 2 pinches 5-6

Oil Mustard Jeera Dried red chillies Curry leaves Hing Garlic pods, smashed

M ET HOD

Pressure cook tur dal, tomatoes, turmeric and oil till soft. Smash ingredients to a smooth paste using a pestle or blunt side of a ladle.

In a vessel take about 6 cups of water. Add chopped tomato, tamarind extract, jaggery, sambar powder, turmeric, oil and salt. Crush and squeeze all ingredients in the liquid by hand.

Boil liquid till the tomato becomes soft. Add the pressure cooked ingredients and adjust water to required consistency and boil.

In a kadai heat oil and temper mustard, jeera, dried chillies, curry leaves, hing and smashed garlic When garlic browns add the tempering to the boiling liquid and cook for 2 to 3 mins. Garnish with coriander.

65

M ENT HAAKU PULLAGURA Y ELLOW LEN T ILS WIT H M ET HI

1 cup Tur dal 1 tsp Oil 1 big Onion, cut into chunks 5-6 Green chillies, slit lengthwise 2-3 handfuls Methi leaves and tender stalks (each handful chopped into 3 or 4 parts) 2 medium Tomatoes, quartered 1/4 tsp Dhania powder 1/2 tsp Turmeric 1/2 lime size Tamarind, soaked and water extracted

T EM PERING 2 tsp 1 tsp 1/2 tsp 6-7 1 small 4-5

Oil Mustard Jeera Garlic pods with skin, smashed Onion, diced Curry leaves

M ET HOD

In a pressure cooker heat oil and add onions and chillies and fry lightly. Add methi leaves and washed dal and stir. Add tomatoes, dhania powder, turmeric and 2 to 3 cups of water. Pressure cook till the dal is very soft. Add the tamarind extract and open cook for 3 to 4 mins.

Strain dal in a colander and retain the excess water extract to make pullagura neelu (recipe in the next page).

Add salt to the dal and soften the contents with a wooden masher (guthi).

Heat oil in a kadai and temper mustard and jeera. Add smashed garlic and wait for it to brown. Add onions and curry leaves and lightly brown. Stir in the tempering with the dal. Garnish with coriander

67

PULLAGURA NEELU Y ELLOW LEN T IL AN D M ET HI S T OC K

2-3 cups Excess water extract from Menthaaku pullagura preparation (previous recipe)

T EM PERING 1 /2 tsp 1/4 tsp 1/4 tsp 2 5-6 4-5

Ghee Mustard Jeera Dry red chillies Garlic pods with skin Curry leaves

M ET HOD

In a vessel take the pullagura extract .

Heat oil in a kadai and temper mustard, jeera, red chillies, garlic and curry leaves. Let the garlic brown. Add the tempering to the water extract. Check salt to taste and boil once. Garnish with coriander.

69

CHINNA YERRAGADLA GOJ J U ROS E ON ION S IN TANGY SAUC E 1 cup 8-10 1 ball 3 tbsp 1/2 tsp 2 tsp 1/2 tsp 2 tsp 1 tbsp 6 1/4 tsp Salt

Rose onions, halved and quartered into small chunks Garlic pods, sliced Tamarind (lime sized ball), extracted Jaggery Methi seeds Dhania seeds Jeera Tur dal Dry coconut Dry red chillies Turmeric o taste

T EM PERING 4 tbsp 1/2 tsp 1/4 tsp 2 4-5

Oil Mustard Jeera Dried red chillies Curry leaves

M ET HOD

Dry roast methi seeds, dhania seeds and jeera separately, and keep aside. Roast tur dal till brown and stir in dried coconut and remove. Add a few drops of oil and fry the dry chillies. Cool all the above ingredients and coarsely powder in mixer (to the texture of rava).

Make the tamarind extract watery and add jaggery to it. Add the powdered ingredients, turmeric and salt.

In a kadai, heat oil and temper mustard, jeera, dry red chillies and curry leaves. Add onions and garlic and fry till onions turn transparent. To this add the tamarind extract mixture. Cook until all the ingredients are blended and some oil floats to the top. Garnish with coriander.

71

ANNAPAGINJALU PULUSU C OW BEAN C U RRY 1 kg

Annapaginjalu, shelled cow beans (approx 3 cups)

M ASAL A

T EM PERING

2 tbsp Whole dhania seeds 1 tsp Jeera 1/4 tsp Methi seeds 6-8 Ripe, red chillies 1 small Onion, chopped 1/3 cup Dried coconut 1 ball Tamarind (small lemon-sized) 1/4 tsp Turmeric 3-4 Curry leaves Few sprigs Coriander

1 tbsp Oil 1/2 tsp Mustard 1/4 tsp Jeera 4-5 Curry leaves 2 Dried red chillies 4-5 Garlic pods with skin, smashed 1/2 medium Onion, thinly sliced 1 ball Tamarind (small lemon sized) extracted

M ET HOD

Dry roast the dhania seeds, jeera and methi seeds. Fry the ripe red chillies and onion lightly in 1/4 tsp oil. Grind the above along with the coconut, tamarind, turmeric, curry leaves and coriander into a smooth paste.

Pressure cook the annapaginjalu along with the masala paste and salt till soft and well done.

In a small kadai heat oil and temper with mustard, jeera, curry leaves, dried red chillies, garlic and chopped onions. Stir in the tempering into the gravy. Add tamarind extract and cook for another 3 to 4 mins or to get the required consistency. Garnish with chopped coriander

73

KANDI GINJALU M INAM CHARU WHOLE RED GRAM IN GREEN C U RRY

1/2 kg Kandhi ginjalu (Fresh whole red gram) , peeled (about 1 1/2 cups ) 1 bunch Greens (Chakothram soppu or tender pumpkin leaves) 1 large Onion cut into chunks 6-8 Green chillies 10 pods Garlic

M ASAL A 3/4 cup 1/2 tsp

Grated fresh coconut Dhania powder

T EM PERING 1 tbsp 1 tsp 1/2 tsp 4-5 2 1/2 small

Oil Mustard Jeera Curry leaves Dried red chillies Onion, chopped.

M ET HOD

Boil the greens, onion, green chillies and garlic with very little water and drain. Grind the grated coconut and dhania powder. Add the cooked greens to the masala and grind to a smooth texture.

Boil the fresh gram with water and salt. When done, add the ground greens and continue to cook.

Heat oil in a kadai and temper mustard, jeera, curry leaves, dry red chillies and onion.

When onions are lightly browned add to the above greens curry.

75

M USHROOM PULUSU M U S HROOM C U RRY 1 packet Mushrooms (200 gms)

M ASAL A 1 big 1 tbsp 1 tsp 1/4 tsp 1 tbsp 1 tbsp

Onion, roasted Dhania powder Chilli powder Turmeric Dry coconut Sour curd

T EM PERING 2 tbsp 11/2 tsp 1 small 4-5

Oil Mustard Onion, sliced Curry leaves

M ET HOD

Wash and cut mushrooms into halves or quarters according to size. Grind masala ingredients into a smooth paste.

In a vessel, heat oil and temper mustard, onions and curry leaves. When onions brown, add mushrooms and fry till they let out water. Add sour curd, masala, water and salt and cook until mushrooms are done.

Garnish with chopped coriander

77

NIM MA RASAM

LEN T IL BROT H IN F U S ED WIT H LEMON 1/2 cup 1/2 tsp 1/4 tsp 3 cups 5-6 sprigs 2 small 2 tsp Salt

Tur dal Oil Turmeric Water Coriander, chopped Limes, juice extracted Rasam powder To taste

T EM PERING 1 tsp 1/2 tsp 1/4 tsp 4 4-5 8-10

Oil Mustard Jeera Dry red chillies, broken into pieces Curry leaves Garlic pods with skin, smashed

M ET HOD

Pressure cook tur dal with oil, turmeric and 3 cups of water till very soft. (Can strain dal and grind until smooth in a mixer, or mash with a wooden masher and return to water).

Add coriander, juice of limes, rasam powder and salt to the water Heat oil in kadai and temper mustard, jeera, dried red chillies and curry leaves. Add garlic and when browned add the tempering to the dal water and bring it to a boil just once.

79

ONCHINC HAARU

AM ARAN T H AN D GREEN GRAM BROT H PALYAM 1 cup Whole green gram, dry roasted 2 bunches Greens, leaves and tender stalks separated and chopped (Dhantu or Chill Koora) 3 cups Water

T EM PERING 11/2 tbsp Oil 1 tsp Mustard 1/4 tsp Jeera 3-4 Dry red chillies, broken into pieces 10 - 15 Garlic pods, peeled and smashed 1 big Onion, diced 2 tbsp Fresh grated coconut (optional)

M ET HOD

Cook roasted green gram in pressure cooker with 3 cups water. Keep aside 1 tbsp of boiled gram for making into masala. Add greens to the same water, cover and cook till done. Drain the boiled green gram and greens and retain extract for making the pulusu.

In a kadai, heat oil and temper with mustard, jeera, dry red chillies and garlic. Let garlic brown and add onions. After onions have browned add the boiled green gram and greens and stir. Optionally, stir in the fresh coconut and sautĂŠ for a minute before adding the green gram.

Continued...

81

...Continued

PULUSU M ASAL A 1 big 10-12 1 1/2 tbsp 1 pinch 2 tbsp 2-3 sprigs 1/4 tsp 1 ball 1 tbsp

Onion, quartered and dry roasted Garlic pods Sambar powder Jeera Fresh grated coconut, Coriander Turmeric Tamarind pulp (small lime sized) Boiled green gram (kept aside from above preparation)

T EM PERING 2 tsp 1/2 tsp 1/4 tsp 4-5 1 small

Oil Mustard Jeera Curry leaves Onion, diced

M ET HOD

Grind the above masala ingredients to make a smooth paste. Add masala to the extracted water In a kadai, heat oil and temper mustard, jeera, curry leaves and onion. When onions brown add the masala water and bring to one boil. Garnish with coriander.

83

OT T I RASAM

S PIC ED TAM ARIN D BROT H 1 lemon sized Tamarind, juice extracted 3 cups Water 1/4 tsp Turmeric 5-6 sprigs Coriander, chopped Salt To taste

F RESH R ASAM POW DER 2 tsp 1½ tsp 4

}

}

Pepper Roughly ground Jeera Garlic pods, smashed

mix together

T EM PERING 1 tsp 1/2 tsp 1/4 tsp 2-3 4-5 1/2 tsp

Ghee Mustard Jeera Dried red chillies Curry leaves Jaggery(optional)

M ET HOD

Add water to the tamarind extract and salt, turmeric powder and chopped coriander. Keep aside. Heat ghee in a kadai and temper mustard, jeera, dried red chillies and curry leaves. Add fresh rasam powder and fry the mixture for a bit. To this add tamarind extract water and jaggery. Let it come to a boil (till froth collects on the side). Be careful not to over boil as this can create a bitter taste in the rasam.

85

PAAL CHARU

BLAC K C HIC KPEAS AN D S NAKE GOU RD C U RRY 2 tbsp Black channa, dry roasted 2 small or Snake gourd, cut into 1/2� pieces 250gms

M ASAL A 1/4 tsp Urad dal 1/2 tsp Peppercorns 1 small Onion chopped into chunks 11/2 tbsp Dried Coconut 6-8 Garlic pods, peeled 1/4 tsp Chilli powder 1/2 cup Milk

T EM PERING 1 tsp 1/4 tsp 1 pinch 3-4

Oil Mustard Jeera Curry leaves

M ET HOD

Pressure cook the roasted channa. After it’s done, add snake gourd and cover and cook in the same water till it is tender.

In a pan dry roast urad dal and peppercorns one after the other. Add a little oil and roast the onions.

Grind the roasted mix with dried coconut, garlic and chilli powder to a smooth paste Add this to the boiled channa and snake gourd and cook until it thickens.

In a kadai heat oil and temper mustard, jeera, curry leaves and add to the curry. Add 1/2 cup milk before removing from fire.

87

M OLLAK KAT T INA CHARU S PROU T ED GREEN GRAM C U RRY 2 cups

Sprouted green gram, horse gram, whole red gram

M ASAL A 1 big 3-4 11/2 tbsp 11/2 tsp 1/4 tsp 11/2 tbsp 2-3 sprigs

Onion, cut into chunks and roasted Garlic pods peeled Dhania powder Chilli powder Turmeric Dried coconut Coriander

T EM PERING 1 tbsp 2 small 2-3 1 small 4-5

Oil Cinnamon pieces Cloves Onion, sliced Curry leaves

M ET HOD

Boil water with salt and then add sprouts (this retains colour of the sprouts). Cover and cook on slow fire until done. Keep aside 2 tsp of the boiled sprouts to grind with masala Grind the masala ingredients and the 2 tsp of boiled sprouts to a smooth paste. Mix the masala with boiled sprouts and cook until the raw smell goes away.

In a kadai, heat oil and temper cinnamon, cloves, onions and curry leaves. When onions have browned, add seasoning to the gravy and bring to one boil. Garnish with coriander .

89

VEGETAB LE KORMA AS S ORT ED V EGETABLE C U RRY 1 cup Peas 1/2 cup Double beans 1 big Carrot (diced evenly into small cubes) 2 medium Potatoes (diced evenly into small cubes)

M ASAL A 6-7 Green chillies 2 medium Onions cut into chunks 11/2 tbsp Dried coconut 3-4 Cashewnuts ž�

Ginger 10 Garlic pods, peeled 11/2 tbsp Dhania powder 1/4 tsp Turmeric 1/2 cup Curd

T EM PERING 1 tbsp Oil 2 small Cinnamon pieces 4 Cloves 1 medium Onion, sliced 4-5 Curry leaves

M ET HOD

Prepare the masala by frying chillies and onions in 1/4 tsp oil one after the other. Let them cool.

Grind with the above masala ingredients into a smooth paste.

Heat oil in a vessel and temper cinnamon, cloves, onions and curry leaves. When onions are browned, add the masala paste and fry well. Stir in the vegetables and curds. Add water and salt and cook till vegetables are well done. Garnish with coriander

91

Mamsaalu

I’m told I was a problem child who earned the nickname “kachi” Adi! Getting food in and out of me was a newsworthy task among my family! Understandably, when the opportunity presented itself I was often handed over to my Ammamma with a great sigh of relief! Thus, my earliest memories of my Ammamma are of sitting next to her captivated by stories narrated in Telugu of clever Krishna and brave Arjuna. All the while I was only being tricked into opening my mouth wide to swallow her perfectly rolled, bite sized balls of rice soaked in neyyi with little chunks of scrambled egg - “Kakamma’s guddus”! Kakamma was probably the first Telugu word that I learned and I credit Ammamma and these meal time sessions for my slightly better than basic grasp of the language! While kakamma and her guddus will always hold a special place in my heart I have since graduated to loving her exquisitely “kalpified” slurpy rasam and baela char annam!

ADI

M ams aal u Sumptuous non-vegetarian fare, tweaked and refined over time to become favourites emerging from the Avalpalli Kitchen. Heavily influenced by Andhra and Kannadiga styles, these hearty meat dishes can transform any meal into a truly memorable one.

MADANAPALLI KHAI MA KHEEM A F RY 1/2 kg

Mutton kheema

M ASAL A

T EM PERING

8 1/2�

1 small 12 -15 1/2 tsp Salt 1 cup 1/3 cup 1/2 tsp

1 tbsp Oil 3 small Cinnamon pieces 4 Cloves 2 Cardamom 2 tbsp Cashew (broken into small pieces) 1 medium Onion diced 3-4 Curry leaves

Green chillies Ginger chopped into pieces Cinnamon piece Garlic pods peeled Turmeric To taste Peas par-boiled Dried coconut Dhania powder

M ET HOD

Wash the mutton mince and drain. Pressure cook along with green chillies, ginger, one small piece of cinnamon, garlic, turmeric and salt (to taste), without adding any water.

Grind the dried coconut and dhania powder together. Mix it with the boiled Kheema. Coarsely grind this in a mixer.

Heat oil in a big kadai and temper with cinnamon, cloves and cardamom. Add the cashew pieces and brown them. Add onion and curry leaves and fry till onions turn brown Mix in the par- boiled peas. Add the ground kheema and cook on a low flame until it becomes dry and brown (use extra oil if required). Garnish with coriander.

99

KHAIMA UNTALA PULUSU KHEEM A BALL C U RRY 1/2 kg

Mutton kheema

M ASAL A KHEEMA BALLS

1/2� piece Ginger 6-8 Garlic pods 1 tbsp Fried channa dal 1 tbsp Dried coconut 1/4 tsp Turmeric Salt To taste 1 tsp Oil 2 medium Onions diced finely 3-4 sprigs Coriander chopped 1 Egg GRAVY

2 medium Onions cut into chunks and fried in little oil 6-8 Green chillies 2 tsp Ginger garlic paste 1/2 cup Dried coconut or (1 cup coconut milk) 4-5 Cashews 2 tbsp Dhania powder 1/4 tsp Turmeric 3-4 sprigs Coriander Continued...

101

...Continued

T EM PERING 1 tbsp 2 pieces 4 2 1 medium 1 handful 2 medium 1/3 cup

Oil Cinnamon Cloves Cardamom Onion sliced Methi leaves separated Potatoes, skinned and cut into chunks Curd

M ET HOD KHEEMA BALLS

Grind the masala ingredients for the kheema balls into a smooth, thick paste. Mix with raw drained mince.

Grind the same in small portions in the mixer into a rough consistency.

In a kadai heat oil, add chopped onions and brown lightly. Add it to the mince along with chopped coriander. Break an egg in the mixture and mix well.

Form small lime-sized balls with the mince and place on greased bottom of pressure cooker. Cover and cook till water is released and the balls become firm. Add 1/2 cup water and pressure cook till done GRAVY

Grind all the masala ingredients for the gravy into a smooth paste.

In a vessel heat oil and temper cinnamon, cloves and cardamom. Add onions and methi leaves and brown the onions. To this add the masala and fry well till the colour becomes darker.

Add potatoes, curds, water and salt and cook till done. Add the kheema balls and cook until gravy becomes thicker. Garnish with coriander.

103

ROYULU KOORA PRAWN S WIT H F LAT BEAN S

1/2 kg Prawn, washed and de-veined 100 gms Chikadkai (flat beans) broken into 1� pieces 4 tbsp Oil 2 big Onions, diced 4 medium Tomatoes, diced 11/2 tsp Ginger garlic paste 4 Garlic pods with skin, smashed 11/2 tsp Chilli powder 1/4 tsp Turmeric 4-5 Curry leaves Salt To taste

M ET HOD

Heat oil in a big kadai and add the smashed garlic and brown lightly. Add curry leaves and diced onions and cook till soft and transparent. Add tomatoes and cover and cook till soft. Stir in ginger garlic paste.

Add chilli powder, turmeric and salt and keep stirring.

Drain water well from washed prawns and add it to the tomato gravy. Cover and cook till prawns let out water and shrink in size. Now add chikadkai and cover and cook. When chikadkai is done (add descriptor) open lid and fry until water evaporates and oil floats to the top. Garnish with chopped coriander *Chikadkai can be substituted with ridge gourd or capsicum

105

KHAI MA VADA KHEEM A C U T LET S

1/2 kg Mutton Kheema, washed and drained well 2 tbsp Channa dal 1/2�

Cinnamon 6-8 Green chillies 1/2�

Ginger 10-12 Garlic pods 2 tbsp Dried coconut 1/4 tsp Turmeric Salt To taste 11/2 tbsp Oil 2 medium Onions, chopped 1 tbsp Cashewnuts, cut into small pieces Handful Coriander, chopped 2 Eggs

M ET HOD

Cook kheema with channa dal, cinnamon, green chillies, ginger, garlic, dried coconut and turmeric in a pressure cooker. Open lid and let water evaporate completely. Grind ingredients coarsely and keep aside Heat oil in a kadai. Add chopped cashew & fry until brown. Remove. In the same pan, add onions and fry till transparent. Add friend cashew and onions along with coriander and eggs to the kheema and mix evenly.

Shape into small vada size patties. Shallow fry in a flat tawa.

107

PANDI MAMASAM VEPUDU PORK F RY 1 kg

Pork (boneless with half fat and cut evenly into 1/2� pieces)

M ASAL A 1 tbsp 1/3 cup 2 tbsp 1 tsp 1/2 tsp 5-6 Salt

Pepper corns Garlic pods peeled Dhania powder Chilli powder Turmeric Curry leaves To taste

M ET HOD

Grind pepper corns and garlic into a smooth paste (add little water if necessary).

In a pressure cooker, add washed pork and the pepper garlic mixture, and the remaining masala.

Pressure cook without any water till meat is well done and oil from the fat floats to the top.

Transfer contents into a kadai, and add more curry leaves. Continue frying until water evaporates and the colour of the meat changes to a dark brown.

109

KODI ONCHINC HARU

C HIC KEN AN D BLAC K C HIC KPEA C U RRY 1/2 kg 1 cup

Chicken (preferably “nati” chicken) cut into small 1’’ pieces Black Channa (soaked overnight)

M ASAL A

T EM PERING

2 medium Onions, dry roasted 1/3 cup Dried coconut, grated 1/3 cup Garlic peeled 3 tbsp Dhania powder 2 tbsp Chilli powder 1/4 tsp Turmeric 4 sprigs Coriander

ONCHINCHARU

M ET HOD

1 tbsp Oil 2 small Cinnamon pieces 1medium Onion, sliced 4-5 Curry leaves KODI AND CHANNA

2 tbsp Oil 2 medium Onions, diced 5-6 Garlic pods, peeled and smashed 4-5 Curry leaves 1 tbsp Poppy seeds/Khus-Khus (dry roasted ) 1/2 tsp Chilli powder

Pressure cook channa till soft. Open pressure cooker and add the cut pieces of chicken. Grind to a smooth paste all the ingredients for Onchincharu masala and mix with the chicken and channa. Add salt to taste and water as needed to get enough stock. Cover and cook till the chicken is done. Drain the ingredients and collect the stock In a kadai, heat oil and temper cinnamon, sliced onions and curry leaves and fry till the onions are lightly browned. Add the stock and check for salt and thickness of gravy and adjust accordingly.

Boil for a minute and turn off the flame.

In another kadai, prepare to season the drained chicken and channa. Heat oil and add the smashed garlic and brown. Add curry leaves and onions and fry until browned. Then add the chicken and channa, and stir.

Powder the poppy seeds and chilli powder in a mixer. Sprinkle on the chicken and channa. Stir and switch off the flame.

111

CHAAPA VEPUDU S HALLOW F RIED F IS H 1/2 kg

Medium sized Seer fish slices washed with 1/2 tsp turmeric and 1/2 tsp salt

M ASAL A 1 medium Onion, cut into chunks 6-7 pods Garlic pods peeled 2 Green chillies 1 tsp Pepper corns 1 tsp Jeera 1 ball Tamarind (lime size ball), washed 2 tsp Chilli powder 1/4 tsp Turmeric 3-4 Curry leaves 2-3 sprigs Coriander Salt To taste 2 tsp Oil

M ET HOD

Grind all the above ingredients listed under ‘masala’ to a smooth paste along with 2 tsp of oil. Apply this paste to both sides of the fish slices and marinate for at least an hour.

On a flat pan evenly spread 2 tsp of oil. When hot, gently place 2 - 3 slices of fish. Cover with a lid and cook on a low flame for 3 - 4 minutes till browned. Remove the lid, gently flip slices and brown the other side.

Add more oil if necessary. Continue frying the remaining pieces in the same manner, a few slices at a time.

113

KODI PULUSU C HIC KEN C U RRY 1 kg

Chicken, cut into curry pieces

M ASAL A

T EM PERING

2 medium 2 medium 3 tbsp 1 ½�

2 whole 6 2 tbsp 1/4 tsp 1 tbsp

2 tbsp 2 small 6 2 5-6 1 medium 1 cup Salt

Onions, cut into chunks Tomatoes Dhania powder Ginger Garlic, peeled Cashewnuts Dried coconut Turmeric Chilli powder

Oil Cinnamon pieces Cloves Cardamom Curry leaves Onion, sliced Sour curd To taste

M ET HOD

Prepare for masala by frying onions in a little oil. Grind into a smooth paste along with the remaining masala ingredients.

Heat oil in a kadai and season with cinnamon, cloves, cardamom and curry leaves. Add sliced onions and brown them. Add masala and fry well stirring constantly. To this, add the chicken and let it fry in the masala for a few minutes, and then add the curd. Mix well, add 4 cups of water and let it cook till chicken is done and oil floats to the surface. Garnish with coriander

115

M UT T ON CHOPS

M U T T ON AN D M ET HI M ASALA 1/2 kg

Mutton chops

M ASALA 1 big 8 1� piece 2 tbsp 11/2 tsp 2 tbsp 1/4 tsp 1 handful 1 handful Salt

Onion cut into chunks Green chillies Ginger Garlic pods peeled Pepper corns Dhania powder Turmeric Pudina leaves separated Coriander To taste

T EM PERING 4 tbsp Oil 2 small Cinnamon pieces 4 Cloves 2 Cardamom 1 medium Onion sliced 1 handful Pudina leaves separated

M ET HOD

Grind all the masala ingredients together to a smooth paste. Marinate chops with masala for at least 1 hour. Pressure cook marinated chops till done.

Heat oil in a kadai and temper with cinnamon, cloves and cardamom. Add the onions and pudina together and let onions brown. Add the chops and fry till the gravy thickens and oil floats to the top.

117

KOVVU KOORA M U T T ON DRY M ASALA 1/2 kg

Mutton (boneless and with fat, cut into small pieces)

M ASALA 2 whole Garlic bulbs, peeled 1 tbsp Chilli powder 1/4 tsp Turmeric powder Salt To taste 1/2 tsp Ground pepper

M ET HOD

Smash garlic in a pestle and grind in the mixer along with chilli powder, turmeric and salt.

Add the masala to the washed meat and mix. Cook the meat without extra water in a pressure cooker till done (for one whistle only).

Empty meat into a kadai, and fry well till water from its own juices evaporates and it becomes dry Add little butter or ghee to fry if necessary. Sprinkle with ground pepper and fry for another 2 mins.

119

Annam

Every time I know I’m going to Avva’s house for a meal I get excited. Just thinking about the Bela Charu gets my mouth watering. On most occasions, I skip breakfast when I know I’m going to Avalpalli for lunch. However it isn’t just the Bela Charu, I love the way Avva mixes the rice with a tad of ghee, and then pours a generous amount of Bela Charu. Till date I always expect her to mix my rasam rice, and she never disappoints. The meal always ends with me complaining that I have eaten too much and her telling me to come over more often.

KUNAL

Annam The Annams are the base around which menus for any occasion are planned. From the tangy mango rice, to the smoky, rich and indulgent Shankara’s Pulao, each of the annams is a clear winner in its own right.

MAAMADKAI ANNAM M ANGO RIC E 1 big 2 cups 1 cup

Poly mango , skinned and grated (about 1 1/2 cups) Rice, cooked with 1 tsp ghee and 1 tsp salt and spread out on platter to cool Peas, boiled (boil water with salt and then add peas to retain colour)

M ASALA 12-15 1“ 1 gm 1/3 cup

Green chillies (fried in 1/4 tsp oil and removed before they burst) Ginger, cut into small pieces Hing Fresh coconut, grated

T EM PERING 3-4 tbsp Oil 2 tsp Mustard 2 tsp Urad dal 1/2 cup Cashew, split in halves 1/4 tsp Turmeric 3-4 Dried red chillies 4-5 Curry leaves 1 cup Coriander, chopped Salt To taste

M ET HOD

In a mixer, in short bursts, coarsely grind green chillies, ginger, hing and coconut. Mix this with the grated mango.

Heat oil in a kadai and temper mustard. Add urad dal and cashew and brown. Add dried red chillies, curry leaves and turmeric. Stir in the peas and grated mango mixture and fry for about 2 mins. Add chopped coriander and salt to taste. Allow the above to cool and mix evenly with the rice.

127

BAT TANI ANNAM PEAS PU LAO 3 cups 1 full 2 cups

Basmati rice Coconut, grated and milk extracted (or 1 tetra pack coconut milk) Peas

T EM PERING 1 cup Oil 3 small Cinnamon pieces 6 Cloves 4 Cardamom 6 Green chillies, slit 2 large Onions, sliced 1 Handful Pudina leaves, chopped 1 Handful Methi leaves, chopped 1 Handful Dill, chopped 1 Handful Coriander, chopped 1 1/2 tbsp Ginger garlic paste Salt To taste

M ET HOD

In a kadai heat oil and temper cinnamon, cloves, cardamom. Add chillies and onions along with the pudina, methi, dill and coriander. When onions brown add ginger garlic paste and peas and fry for sometime Wash rice, drain the water and add to the kadai and stir. Measure out 6 cups of liquid (coconut milk and water if required) and add to kadai. Add salt to taste Transfer to a rice cooker and cook. * This can also be prepared in a pressure cooker.

129

SHANKARA’S M UT T ON PUL AO 1 kg 1 kg 1 cup 2 tbsp 2 1/2 tbsp Salt

Mutton (biryani cut) Basmati rice Sour curd Ginger garlic paste Chilli powder To taste

M ASALA WITH ONION

2 medium Onions, cut into chunks 8-9 Green chillies 4-5 sprigs Coriander WITH COCONUT

1/2 cup 10

Fresh coconut, grated Cashews

S EAS ON ING 11/2 cup Oil 4-5 Cinnamon pieces 10-12 Cloves 4 Cardamom 1 bunch Pudina, leaves and tender stalks separated 1 bunch Coriander 4 medium Onions, sliced 11/2 tbsp Ginger-garlic paste 2 Limes 1 tbsp Oil 2 pinches Red food colour Continued...

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...Continued

M ET HOD

Wash meat and marinate with sour curd, ginger garlic paste, chilli powder and salt for at least 2 hours. Separately grind the masalas (onion and coconut) into a smooth paste.

In a vessel heat oil. Season with cinnamon, cloves and cardamom. Add pudina, coriander and onions and brown onions well (keep some aside for garnishing). Add ginger garlic paste and fry Add the marinated meat and onion masala and cook for 10 mins till oil floats.

Collect 1 tbsp of oil and add red colour to it and keep aside. Add the coconut masala and cook on slow flame stirring occasionally. Meanwhile start preparing the rice RICE

In a vessel take a measure of water, 5 times more than the rice. Add 2 to 3 tsp salt. When water is boiling add the washed rice and cook. Check grains to see if half cooked (should feel a little hardness at the core when pressed between the fingers). Line a colander with a fine wet muslin cloth and drain the rice through the colander. Lift the cloth to drain more and prevent rice from getting sticky.

Check to see if the meat is cooked (should not be over cooked as it will cook further in the dum).

Remove half a portion of meat to start layering the vessel. Layer with half portion of rice. Sprinkle juice if 1 lime. Layer with remaining meat, followed by a layer of rice. Sprinkle juice of the other lime.

Dab the surface with the oil mixed with colour, and scatter the fried onions. Put dum.

DUM

Wrap the lid of the vessel with a wet cloth and tightly cover the vessel with it. Place a weight (like a heavy mortar) on the lid to seal firmly. Place the vessel on a hot tawa and reduce flame and slow cook for 1 hour.

Before serving, spoon deep portions of the layered rice and meat and gently blend and serve.

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T OMAT O PULAO

T OM AT O PU LAO WIT H D OU BLE BEAN S 3 cups 1 full 6 large

Basmati rice Coconut, grated and milk extracted (or 1 tetra pack coconut milk) Tomatoes, chopped

T EM PERING 1 cup Oil 3 small Cinnamon pieces 6 Cloves 4 Cardamom 1 handful Pudina leaves 6 Green chillies, slit 2 large Onions, sliced 11/2 tbsp Ginger-garlic paste 2 cups Double beans Salt To taste

M ET HOD

In a kadai heat oil and temper cinnamon, cloves, cardamom, pudina, green chillies and onions. When onions brown add ginger garlic paste and double beans and fry for sometime. Add tomatoes and cook until half done.

Wash rice, drain the water and add to the kadai and stir. Measure out 6 cups of liquid (coconut milk and water) and add to kadai. If tomatoes are very juicy, adjust the quantity of liquid accordingly. Add salt to taste. Transfer to a rice cooker and cook. * This can also be prepared in a pressure cooker

135

YELIKKAI ANNAM BIG LEMON (C IT RON ) RIC E M ASALA 2 cups 4 big 1/2 cup 1/3 cup 1 tsp 1 cup Salt

Yellikai juice (extracted from ripe Yelikkai fruit/ citron fruit) Onions, cut into chunks and fried in a bit oil Sambar powder Jeera Turmeric Dried coconut To taste

T EM PERING 1 cup 2 tbsp 2 tbsp 1 tbsp 5-6 4-5 4 big 1 tbsp

Oil Mustard Jeera Urad dal Dry red chillies Curry leaves Onions, sliced into thick slices Jaggery

M ET HOD

Grind all the masala ingredients into a paste (not too fine).

Heat oil in a kadai and temper mustard, jeera and urad dal. When browned add red chillies, curry leaves and onions and stir till they turn transparent. Add masala and stir. Add the Yellakai juice and cover and cook stirring occasionally. Mix in the jaggery.

Continue cooking till the gojju becomes darker and oil floats to the top. Mix gojju with cold white rice, preferably rice from the previous day. Add ghee while mixing and lightly warm rice in the kadai before serving

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Theepu

Lalithavva’s fudge to me, is one that ranks the same or above normal store bought chocolates. The consistency of the fudge is always perfect, hard on the outside but soft and chewy on the inside. When you place is it in your mouth, it melts instantly. Thinking about it itself makes me drool. Every time we see Lalithavva, Kunal and I request her to make chocolate, no matter how busy she is, she always makes time to prepare the chocolate and send it home for us! Once she even spent a whole afternoon trying to teach us how to make it, but every time we’ve tried it’s never lived up to the real thing.

KEERTHANA

T heepu From the humble coconut burfi, to the expertly crafted, ghee-soaked Obbattu, these desserts have been perfected through the years and have a character that is uniquely Avalpalli.

CHOC OLAT E FUDGE 1 tin 1/2 cup 1/3 cup 100 gms

Condensed milk Sugar Cocoa powder Butter (unsalted)

M ET HOD

Powder sugar and cocoa together in a mixer. In a non-stick vessel melt butter, add in condensed milk and keep stirring on low flame till it integrates with the butter.

Add the powdered sugar and cocoa. Increase flame and keep stirring till the mixture thickens and starts bubbling at the periphery (A wooden spatula scraped along the bottom of the vessel should part the batter for a while indicating that it has reached the right consistency).

Switch off flame but continue stirring for at least 10 mins till the batter starts cooling.

Transfer contents to a flat surface smeared with ghee. Grease a rolling pin also with ghee and smoothen out the mixture to desired thickness. Cut while still warm into squares or diamonds Cool fully and separate pieces. Store in an airtight container

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COC ONUT BURFI C OC ON U T S QUARES 1 medium 11/2 cups 1/2 cup 1-2 tbsp 1/2 tsp

Freshly grated coconut (approximately 2 cups) Sugar Milk Ghee Rose essence (optional)

M ET HOD

In a saucepan, Melt sugar in milk, on medium heat. Add the ghee and grated coconut. Keep stirring till the mixture thickens. Flavour with rose essence.

Smear the surface of a flat plate with ghee. Transfer contents onto plate and flatten to the required thickness and smoothen edges. When half cooled cut into squares *1/3 cup khova or 1/3 cup sooji can be added to the melted sugar for a richer burfi

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JAM OON

F RIED M ILK DU M PLING IN SY RU P 1/4 kg Khova 1/2 cup Maida, sieved with a very small pinch of cooking soda 1 cup Oil 1/4 kg Sugar 3 cups Water 4 -5 pieces Saffron

M ET HOD

Melt sugar in water by heating. Switch off as it starts to bubble. Add the saffron, cover and keep warm Knead the khova with maida till very soft (knead longer for softer jamoons). Make smoothly rounded (medium) marble size balls (25 in number).Roll out each ball on the flat surface of a plate using the base of your palm. They should be the length and thickness of the ring finger Heat oil in a kadai on a high flame. Reduce heat to sim and slowly immerse 3 to 4 jamoons into the oil. Fry until evenly browned.

Strain with a sieved spoon and immediately drop into the sugar syrup. Continue until all jamoons are fried and immersed in syrup.

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OB BAT T U

PANC AKES S T U F F ED WIT H JAGGERY AN D C OC ONUT STUFFING 1/2 kg Tur dal 1 cup Channa dal 2 balls Jaggery (or measure the equivalent in cup volume to the tur dal and channa dal 2 full Coconuts, grated (fresh) 15 Cardamoms (de seeded) DOUGH 3 cups Chiroti rava (fine sooji) 1 cup Maida 1 pinch Saffron powder 1 tsp Oil 1/4 tsp Turmeric 2 Banana leaves for preparation METHOD In a platter combine the chiroti rava and maida with a pinch of saffron powder and water knead into a loose ball (not as tight as chapatti dough). Gather to the centre and cover with an inverted bowl and set aside for at least 2 hrs.

Pressure cook both the dals with 1 tsp of oil and 1/4 tsp turmeric. The dals should be soft when pressed between the fingers. Drain and keep water aside (for making the Obattu Charu) Smash jaggery and melt it with 3/4 cup water. Strain with a fine metal strainer to remove impurities.

Return to fire on a high flame and keep stirring to reach the right consistency (drop 1/2 tsp of jaggery into a small bowl of water. Gather into a ball, drop back into water and listen for metallic sound indicating the right consistency).

To this add the coconut, cardamom and cooked dals. Mix well and switch off the flame. When cooled grind Continued...

151

...Continued in the mixer into a smooth paste (should be able to form balls. If too soft reduce the water content by stirring in a kadai). Form big lemon-sized balls and line along plate.

Add the rava and maida dough in small portions into the mixer with 1 tbsp oil each time and grind till soft.

Collect in a vessel and pour 1 cup oil to prevent it from drying up. Cover vessel with a lid.

Make a ball with the rava (big gooseberry size).Place it on an oiled surface of a 12 x 12 inch banana leaf.

Spread it with fingers to make a circle. Place a jaggery ball in the centre and gather the edges up to cover and seal the ball.

Place a thin transparent plastic sheet over the ball (cut out from a suitable thick plastic cover). Press down and evenly spread the ball between the 2 surfaces to a thin flat circle.

Peel off the plastic sheet.

Prepare a hot flat tawa and brush oil. Reduce to a medium flame. Gently invert the obattu on the tawa and peel off the banana leaf to re-use. Dab 1/4 tsp oil along the edges and cook till browned.

Gently flip over and brown the other side. Fold at the centre and remove on to butter paper to cool When cooled, stack neatly in a container.

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SUGUNT ULU

F RIED DU M PLINGS WIT H S T U F F ING STUFFING 1/2 kg Tur dal 1 cup Channa dal 2 balls Jaggery (or measure the equivalent in cup volume to the tur dal and channa dal 2 full Coconuts, grated (fresh) 15 Cardamoms (de seeded) BATTER 1 cup Rice 1 cup Urad dal METHOD Soak rice and urad dal for 2 to 3 hours only. Pressure cook both the dals with 1 tsp of oil and 1/4 tsp turmeric. The dals should be soft when pressed between the fingers. Drain and keep water aside (for making the Obattu Charu) Smash jaggery and melt it with 3/4 cup water. Strain with a fine metal strainer to remove impurities.

Return to fire on a high flame and keep stirring to reach the right consistency (drop 1/2 tsp of jaggery into a small bowl of water. Gather into a ball and drop back into water and listen for metallic sound indicating the right consistency).

To this add the coconut, cardamom and cooked dals. Mix well and switch off the flame.

When cooled grind in the mixer into a smooth paste (should be able to form balls. If too soft reduce the water content by stirring in a kadai). Form big lemon sized balls and line along plate.

Grind the soaked rice and urad dal with little or no water into a thick batter (like idli batter). Heat oil in a kadai. Dip the balls into the batter and deep fry till brown and crisp. Drain on paper and serve hot with ghee.

155

Keeping an open house - the family elders

The well nourished generations from the Avalpalli Kitchen

…As the morning sunlight streams through her kitchen windows, the smell of tangy tomatoes and savoury spices bubbling away in the pan fill the room with steamy goodness…

Tasked with writing about one of my favourite dishes of Ammammas took me down a wonderful memory lane of such beautiful smells and sounds and of course – tastes! Picking one dish was not only hard but unfair to the vast number of mouth-watering delicacies that she has been conjuring up for so many years. From her simple but tasty rasam (critics choice for best comfort food when ‘hand mixed’ with rice and dollops of ghee, accompanied by her superior ‘golden potato fry’…ahhhh - I digress) to the more complex and layered tastes of her vegetable kormas and pulao rice dishes; it wasn’t easy to pick one. I thought hard and as I closed my eyes and imagined being transported back into that sunlit kitchen again, one taste filled my mouth and seemed to stand out in my memory. The sour-sweet deliciousness that is Tomato Gojju!

Tomato gojju is the perfect blend of sweet, sour and spice. The onions and toasted dal in it seem to lift its flavours and give the dish an added subtle crunch. Scoop some gojju onto a plate and eat it with hot rice, chapathis, dosa or even spread it on a warm piece of toast - such is its versatility. It may not be the queen of dishes but it sure does tease all the taste buds and leaves one content and happy. Such was my affection for this dish that it frequently made the long trans-atlantic journey with me, so that I could open it in a far away land and feel right at home.

Growing up so close to Ammamma’s house, we had this wonderful opportunity to have multiple food choices. She often sent us a little tiffin carrier with different dishes to add to the meal that was already prepared at home. Ochi and myself would eagerly look forward to devour these sumptuous treats. We were quite spoiled that way. Food was plentiful in her home and everyone found something they loved to eat.

I was all of 22 getting ready to come to America. I had absolutely no experience in cooking. Mum always thought I was too slow and didn’t bother training me. I still remember getting a two week crash course with Ammamma, just before I left. This is when I learnt how to flavour food, learnt in which order to add the ingredients and how long to cook them. She also gave me short-cut recipes, like her famous one pot dal, now a staple in my household! Thank you Ammamma for giving me the gift of cooking - a gift that keeps on giving!

Although now, my visits to her kitchen are few and brief…it doesn’t take me long to be transported back. …It’s grown dark now and we walk back home through the back door - stomachs full and content - passing the kitchen garden and listening to all the night sounds. As I glance back at that little magical kitchen, lights shining out into the dark night I see a glimpse of my lovely Ammamma in the window…

KAVYA

AC K N OWL E D G M E N T S Mummy, for patiently quantifying into cups and measures all the recipes which to her are just approximations arrived at over years of experience and expertise.

Viji, for spearheading the project and painstakingly cooking through the recipes, despite being a non-cook.

Aparna, for her enthusiasm and assistance in executing and testing out the recipes.

Ochi, for transforming all the notes and innumerable pictures, shot by her, into this beautiful compilation.

Akhila, for her help with her sharp editing skills with the photos and text.

Venku and Vinatha for mentoring in the vision and production of the cookbook.

Nithya for her carton load of quaint dishes and salvers to enhance the pictures.

Papamma, for enthusiastically assisting in cooking and for inputs on recipes.

With the cooks that she has inspired and trained.

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Standing from left to right - Linga, Shankara, Amara, Ravi | Sitting from left to right - Premakka, Malamma, Papamma

NIM MA R ASAM

LEN T IL B ROT H IN F U S ED W IT H LEMON | 79

ONCHINC HA ARU

RECIPE NAMES

AM AR AN T H AN D G R EEN G R AM B ROT H | 8 1

O T T I R ASAM

S P IC ED TAM AR IN D B ROT H | 8 5

PAAL CHARU

B LAC K C HIC KP EAS AN D S NAKE G OU R D C U R RY | 8 7

M OL L AK KAT T INA CHARU VE GE TABL E KOR MA

PALYAM B E E TROOT VEPUDU WI TH PAP P UL P UDI G UMMADK AI PALYAM KAKARK AI GOJJU

SEASON ED AN D STI R F R IED PUM PKIN | 2 5

BI TTER G OUR D I N TAMAR I ND GRAVY | 2 7

DOUBLE BEANS M UDDA KO OR A M IN CHUDK AI

BEET RO OT FRY | 2 3

D OUBL E BEANS M ASALA | 2 9

POTATO AN D R I D G E G OUR D CAPS ICUM M ASALA | 31

G UDDU ERRA MASAL A M O TTIK AI K ARAM

EG G AN D GAR L IC F RY | 33

CLUSTER BEAN S WI TH COC ONUT | 35

B E E RK AI & GUDDU PALYAM VE N K AYA NIMPUDUK AI

R I D G ED G OUR D AND EGG SAUT E | 37

STUF F ED BABY BR I NJAL | 39

K ANDA GADDA FRY

F R I ED YAM SL ICES | 41

MAMMADK AI BAJJ I

POLYMANG O I N A SWEET SAUCE | 4 3

UL L AGADDA PAPP UL P UDI VEP UDU TOMATO PACHIDI

F R I ED POTATO TO S S ED IN S PICY LENT IL M IXT URE | 4 5

TOMATO R EL I SH | 47

UL L AGADDA MENTHAK U G OJ J U AN NAPAGINJALU US L I

P OTATO AN D M ET H I CURRY | 4 9

COW BEAN SAUTE WI TH | 5 1

BAELA CHARU

MAMSAALU MADANAPALLI KHAI MA ROYULU KO OR A

BESAN OMEL ETTE CURRY | 6 1

LEN TI L BROTH I N F USED WI TH TOM ATO AND TAM ARIND | 6 5

P UL LAGURA NEEL LU

Y EL LOW L EN TI L S WIT H M ET H I | 6 7

Y EL LOW L EN TI L AN D MET H I S TO CK | 6 9

CH INNA YERRAGADL A G OJ J U AN NAPAGINJALU P ULUS U M US HROOM PULUS U

ROSE ON ION S IN TANGY SAUCE | 7 1

COW BEAN CUR RY | 7 3

KANDI GINJALU M I NAMCHARU

KHEEM A BALL C U R RY | 10 1

P R AW N S W IT H F LAT B EAN S | 10 5

KHAI MA VADAI

KHEEM A C U T LET S | 10 7

PANDI MAMASAM VE P UDU KODI ONCHINC HARU CHAAPA VE P UDU KODI PULUSU

P OR K F RY | 10 9

C HIC KEN AN D B LAC K C HIC KP EA C U R RY | 111

S HALLOW F R IED F IS H | 113

C HIC KEN C U R RY | 115

M UT T ON C HOP S KOVVU KO OR A

M U T TON AN D M ET HI M ASALA | 117 M U T TON DRY M ASALA | 119

ANNAM MAAMADKAI ANNAM BAT TANI ANNAM

M ANG O R IC E | 12 7

P EAS P U LAO | 12 9

TOM ATO P U LAO W IT H D OU B LE B EAN S | 135

YE L IKKAI ANNAM

S K I N N ED COW BEAN S CUR RY | 5 9

M E NTHAAK U PULL AG UR A

KHEEM A F RY | 99

KHAIMA UNTAL A P ULUSU

T OMAT O P UL AO

B E SAN OMELETTE P ULUS U

AS S ORT ED V EG ETAB LE C U R RY | 91

SHANKAR A’S M UT T ON P UL AO | 131

PULUSU P IT HIK PAPPU

S P ROU T ED G R EEN G R AM C U R RY | 89

WHOL E R ED GRAM IN GREEN CURRY | 7 5

B IG LEMON (C IT RON ) R IC E | 137

T HEEPU CHO C OL AT E FUDGE | 145 CO C ONUT BUR FI JAM O ON

C OC ON U T S QUAR ES | 147

F R IED M ILK DU M P LING IN SYRU P | 149

OBBAT T U SUGUNT ULU

PANC AKES S T U F F ED W IT H JAG G ERY AN D C OC ON U T | 15 1 F R IED DU M P LING S W IT H S T U F F ING | 15 5

MUSHROOM CUR RY | 7 7

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Lalitha, Mummy, Pedamma, Ammamma, Avva, Jeji; the most special person in our lives...