3 Easy Recipes for lunch | Grandmother's Handbook | Winter Warmth| Zesty Nimbu

3 Recipes from my Grandmother’s Handbook.
The detailed recipe can be found in my blog below;
https://medium.com/@srirekhapr/3-recipes-from-grandmothers-handbook-433abcad1eaa

White Rice Recipe link: https://youtu.be/bXOm0pIQ6yk

1. Mukkala Pulusu Recipe:

Preparation Time- 10 Min
Cooking Time- 20–25 Min

Ingredients:
1. Bottle Gourd- 1 No- Peeled and cut into small pieces
2. Sweet Potato (Yam)- 1 No- Cut into small pieces (need not be peeled)
3. Green Chillies- 2 No's
4. Tamarind- 1/2 Cup- Soaked in hot water
5. Rice- 3 Tbsp
6. Fenugreek (Methi) Seeds- 1.5 Tsp
7. Red Chillies- 5 No's
8. Asafoetida (Hing)- Pinch
9. Turmeric (Haldi)- 1/2 Tsp
10. Sugar- 2 Tsp
11. Sambhar Powder- 2 Tsp
12. Salt- As required
13. Water- As required
14. Coriander for garnishing

For Tadka;
1. Oil- 1 Tbsp
2. Mustard Seeds- 1 Tsp
3. Red Chillies- 1 No
4. Curry Leaves- Few
5. Asafoetida- Pinch

Recipe:
1. In a vessel, heat some water and put Turmeric. Put the veggies and green chillies for boiling by closing the vessel with a lid.
2. After the sweet potato is cooked, switch off the flame for the time being.
3. In another small vessel, heat some water and tamarind. Let the tamarind rest for a while in the hot water before making it into pulp.
4. In a pan, dry roast Rice, Fenugreek Seeds, Red Chillies, and Asafoetida. After they become golden brown, grind them into a fine powder.
5. After that, put the tamarind pulp in the vegetables and let them boil for sometime.
6. Then add the freshly prepared powder, sambhar powder salt and let the whole thing boil for sometime.
7. Add sugar after this.
8. You will see that the pulusu has thickened because of the presence of Rice in the powder that we prepared. We don't require Toor Dal for this pulusu.
9. Add tadka to the pulusu. For the tadka, heat some oil and put mustard seeds, red chillies, asafoetida and curry leaves.

Mukkala Pulusu is ready.
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2. Tamarind Coconut Chutney:

Preparation Time- 10 Min
Cooking Time- 10 Min

Ingredients:
1. Coconut- 1/2- Cut into small pieces
2. Oil- 1 Tbsp
3. Mustard Seeds- 1 Tsp
4. Chana Dal- 1 Tsp
5. Udad Dal- 1 Tsp
6. Red Chillies- 4–5 No's
7. Turmeric- 1/2 Tsp
8. Asafoetida- Pinch
9. Curry Leaves- Few
10. Tamarind- 1 Tbsp (Pre-soaked in water)
11. Water- As required
12. Salt- As Required
13. Coriander for garnishing

Recipe:
1. Cut the coconut into small pieces. Soak the tamarind in some water.
2. In a pan, heat some oil and put mustard seeds. Let them splutter and then add chana dal, red chillies, udad dal, hing, haldi and curry leaves to it.
3. Grind the red chillies first before adding the wet ingredients. This is because if you put the wet ingredients first, then you can't grind the red chillies properly.
4. After grinding the red chillies, put the tamarind, coconut, salt and water and grind everything together.

The tamarind coconut chutney is ready. Garnish it with the remaining tadka and some coriander.
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3. Simple potato fry.

Prep Time: 10 Min
Cooking Time: 15–20 Min

Ingredients:
1. Medium Sized Potatoes- 4–5 No's
2. Oil for Frying- 2–3 Tbsp
3. Turmeric- 1/2 Tsp
4. Cumin (Jeera) seeds- 1 Tsp
5. Salt- As required
6. Coriander for garnishing

Recipe:
1. Peel and cut the potatoes into small pieces.
2. In a pan, heat some oil and put haldi and cumin seeds.
3. After the oil is heated, fry the potatoes.
4. Once the potatoes become soft, add salt as required.
5. After sometime, add red chilli powder as required and mix them thoroughly. Switch off the flame.

Potato fry is ready.
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Serve these with some rice, toor dal, curd and mango pickle.
Enjoy! :)

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