Junnu

Junnu is an Andhra sweet cheese traditionally made using colostrum milk of cow or buffalo. This milk is known to contain immune cells and many anti bodies. It is very rich in proteins, vitamin A, and sodium chloride, but contains lower amounts of carbohydrates, lipids, and potassium than mature milk. This is a great gift of nature produced by the mammals for their new born.

In present day living, mostly in cities, it is quite difficult to get fresh colostrum milk. But do not get disappointed, there is some good news for people who crave for this desert. Junnu powder is a great alternative for colostrum milk, and can be found in most (renowned) super markets.

Go, try this recipe and pamper your taste buds with this traditional Andhra’s sweet delicacy.

Anapakaya Minapa Vadiyalu Koora ~ Bottle Gourd with Lentil Crisps

I am not sure if you have heard this word ‘minapa vadiyalu’, sun dried crisps made of urad dal. These are available in most Indian stores, and can be cooked together with many vegetarian curries. They make an excellent combination with bottle gourd (anapakaya in Telugu), and eggplants / brinjal. Here is a simple & authentic Andhra preparation, made with bottle gourd, called anapakaya-minapa vadiyala koora (bottle gourd-lentil crisps curry).Try this recipe the next time you have vadiyalu in your pantry.

Pesarattu ~ Moong Dal Dosa

Many of us know that dosas are made in different variants as per tastes and traditions of different South Indian states. Andhra Pradesh is known for its Pesarattu / moong dal dosa, which is a typical breakfast recipe loved by the Telugu people. Pesarattu is usually served in combination with upma in most Andhra restaurants. A sprinkle of some chopped onions, green chillies, ginger, and cumin seeds make pesarattu more exotic.

Unlike dosa, the batter need not be fermented. Just blend the soaked green gram with few spices, and is ready to take the shape of a crepe.

I usually make this with sprouted moong beans, which make it wholesome, protein packed recipe. Pesarattu paired with coconut chutney makes my week end dinner menu quite often.

Pepper Rasam

Pepper rasam is my favorite of all rasam variations. Chaaru(in Telugu) / rasam is a South Indian soup made of tamarind pulp and other spices. Typical Andhra or South Indian meal demands rasam as one of the accompaniments with hot steam rice. Each family and region has their own version of making this, which is not only eaten with rice but also can be had just like a spicy tangy soup. This works well for the sour throat especially in the changing monsoon weather.

No fancy food can beat the combination of aloo stir fry and rasam rice. Just Heavenly J

Rajma Masala (Red Kidney Beans Curry)

Does anyone need an introduction to this authentic Punjabi dish? Rajma masala (red kidney bean curry) served with steamed rice is a rustic combination liked by most of the North Indian families. Though I come from South, I was grown up relishing this exotic dish as my mom was often into cooking North dishes. To taste the best rajma-chawal, one has to go to the dhabas (road side restaurants) on the highways of North India. These legumes substitute a whole meal in itself when combined with steamed rice.

Anapakaya Pappu ~ Bottle Gourd in Lentils

Bottle gourd (anapakaya in Telugu, lauki in Hindi) also called nutritional gourd is a most common & important vegetable in Indian cooking. This contains over 90% of water, hence easy to digest. It is extremely popular for weight loss, especially the juice. Bottle gourd is known for reducing high blood pressure, and treats urinary disorders.

With all such values by virtue of its nature, don’t you think this can be used as part of your daily cooking? There are various delicious recipes one can make with this versatile veggie. A regular curry, dal, kheer / porridge, halwa / fudge are a few to mention. For now, add it to the regular plain dal and make something special for your family.

Scones

I baked these goodies last evening for the first time and they turned out to be the best go with a cup of tea.

Is it bread, a cake, or a biscuit? I am not sure what to call this, but scone is cake like bread which is crispy outside and crumbly inside. These puffy, pale beauties can be made with a few basic ingredients from your kitchen. Just whip all the ingredients in a food processor, and it is ready to go into the oven. Within half-an-hour these are ready to pamper your taste buds.

Tomato Coconut Chutney

If you are bored of regular coconut chutney, this recipe is for you! It is easy & quick to prepare, yet tastes yum!! The tempting red color of the chutney is due to the tomatoes and the red chillies in it. This tomato coconut chutney has contrasting flavors of sweetness from coconut, a mild tartness from tomatoes, and real hot with the red chillies. This goes well with steaming hot idlis and dosas, and many other breakfast recipes as does the coconut chutney.

Vada ~ Savory Lentil Fritters

Vadas are our family’s all time favorite South Indian breakfast/snack. These are deep fried donut shaped dumplings with crisp exteriors and soft interiors. They are best when fried as soon as the batter is made, as they tend to absorb lot of oil if it is left to ferment.

Vadas are made up of urad dal and the recipe is so simple too, but the consistency of the batter and the technique to make vadas is little tricky. Soaked urad dal should be ground to a smooth paste by adding just sufficient water to run the blades of the blender. The batter should neither be thick nor thin. If it is thick, vadas will turn hard and dense where as if it is thin, they absorb lot of oil.  People who know the technique to shape the vada usually do it by hand. Some use banana leaf or plastic paper for shaping. I have learnt making vadas from my mom, who was an expert in making (shaping) just by hand.

We love these babies dunked in sambar (vegetable stew) and coconut chutney by the side. You may try the same way, and I am sure you’ll find this a delicious treat for your taste buds.

Cabbage Pappu - Lentils cooked with Cabbage

Dal is an everyday comfort meal in many Indian homes. This can be cooked in combination with most vegetables and greens, and one such combination is cabbage dal. Dal is a complete meal by itself when had with any carbohydrates (roti/rice), and cabbage added to this makes it even more balanced. This is so simple to cook like any other dal variant, and tastes delicious with roti or rice. Hope this variation comes on to your dinner table soon!!