BOTTLEGOURD AND DRUMSTICK PULUSU

required:bottlegourd-3/4 kg diced into medium sized cubes,red chilli pd-1 tsp,salt-according to taste,drumsticks-2 cut into 2" pieces,tamarind paste-2 tsp,grated jaggery-4 tsp,water-2 cups,cooked plain toordal-1 tbsp,tomato-1 big diced
for tempering:oil-1/2 tbsp,mustard seeds-1 tsp,cumin seeds-1 tsp,curry leaves- 2 sprigs
method
put the bottlegourd in a pressure cooker along with red chilli pd,salt,drumsticks,water,toordal,tomato and cook for a whistle.open and add tamarind paste,grated jaggery and cook for little while.prepare the tempering and add to this

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UGADI PACHADI

required:green raw mango-1 medium,black pepper pd-1/2 tsp,tamarind paste-4 tsp,bananas-4,neem petals-4 tsp,grated jaggery-2 cups,water-2 cups
method
peel and cut the mango into small pieces while discarding the seed inside.soak the grated jaggery in water and strain.mash the bananas in a vessel.add pepper pd,tamarind paste,jaggery water,mango pieces,neem flower petals into the same vessel and mix well.

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NIMMAKARAM OR INSTANT LEMON PICKLE

required:cumin seeds-2 tsp,salt-3 tsp,red chilli pd-5 heaped spoons,garlic cloves[big]-12,lemon juice-8 medium size,turmeric pd-2 pinches.onion chopped finely-1/2 big
tempering:dry red chilli broken-1,mustards-1/2 tsp,curry leaves-1 sprig,uraddal-1 tsp,oil-2 tbsp.
method
nicely wash and wipe the lemons dry.squeeze the lemon juice and keep.grind cumin seeds,salt,red chilli pd,garlic cloves,turmeric pd in a mixer.add lime juice to this and grind again.add onions to this mixture.prepare the tempering and add to this

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MYSORE PAK

required:water-1cup,granuled sugar-2,besan or chickpea flour-1cup,ghee-1&1/2 cups or clarified butter
method
dry roast the chickpea flour for 2 min a pan and remove to a plate.apply ghee to another  plate and keep it ready. take a thick bottommed pan or a pressure pan and heat the water along with sugar until bubbles form.mix with a ladle and keep lifting the ladle to check the water flow. wait until the water drips drop by drop and then tip in the roasted flour little by little and mix continuously. also keep the vessel containing ghee on the other burner and heat it on low flame.start pouring this ghee into the mysore pak mixture little by little while mixing vigorously on medium flame so that the flour doesn't burn.the whole process takes about 10 min after adding the chickpea flour to the pan.now pour this mixture directly onto the greased plate and do not spread with the ladle.immediately cut into pieces with a greased knife.if this mixture appears soft then wait for sometime before cutting.

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CAULIFLOWER PICKLE

required:red chilli pd-6 heaped tsp,salt-4 heaped tsp,lemons-8 medium size,garlic bulbs-2,cauliflower-1 big head,turmeric pd-1/2  tsp,mustard seeds-1 tsp,methi seeds-2 tsp,
for tempering:dry red chillies-2,mustard seeds-2 tsp,uraddal-2 tsp,chanadal-3 tsp,curry leaves-3 sprigs,garlic crushed,oil-1/4 th kg
method
peel the garlic and crush them coarsely.dry roast the methi seeds until nice aroma comes and put them in a coffee grinder along with the mustard seeds to make a smooth pd.wash the florets after tearing them into even sized pieces and leave them overnight to dry in a colander.next day put them in a clean vessel and make sure that the florets are not wet. dab the bottom pieces with a tissue if necessary.add red chilli pd,salt,three fourths of crushed garlic,turmeric pd,ground pd to the florets.pour the lemon juice also and mix well.prepare the tempering and pour into the pickle when warm.
for the tempering, heat the oil in a small pan and add dry red chillies,mustards .when the mustards start to pop, tip in uraddal,chanadal,curry leaves,remaining garlic and turn off when the dal turns golden.wait until warm to add to the pickle.

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