Traditional Lunch

Wash cleanly red rice and place it in the cooker with sufficient amount of water.

Bring it to 2 whistles, take off flame, after 20 minutes again cook in low flame until one whistle.

Take off flame and allow it to warm.

Serve in lunch time

Nei payasam

Cook white rice in pressure cooker and keep aside.

Take a thick bottomed pan, heat ghee, fry cashews until golden brown, add grated coconut and fry slightly.

Add cooked rice and Jaggery syrup.

Mix well and cook in low flame till the Jaggery syrup blends with the rice.

Now add raisins, salt a pinch, cardamom powder, japhal powder.

Mix well, the payasam will get will get thick and saucy in consistency, turn off flame and keep aside till serve.

For chitranna... In a large kadai heat oil, add mustard seeds, Red chilli, Channa dal, urad dal, asafoetida.

Let it splutter, add curry leaves and groundnut, fry slightly.

Add green chilli, turmeric powder, saute a minute.

Now add tomatoes and cooked rice. 16. Mix well and add Salt to taste.

Now add coriander leaves, lemon juice, mix well making sure rice doesn't break and take off flame and keep aside until serve.

Palyam... Heat water, add chopped veggies including mango.

Bring it to cook untill water evaporates completely.

Add salt, chilli powder, coconut gratings, jaggery syrup, mix everything well and keep aside until serve.

For chutney... Grind coconut, banana stem, salt, mustard seeds with some water.

Grind until smooth.

Remove into a bowl, add sufficient curd and mix well, if essential add seasoning of mustard seeds and red chilli with a tsp of coconut oil and keep aside until serve.

For poori and sweet samosa... In a bowl mix together wheat flour, rava, salt, water, ghee and cooking oil together.

Make a smooth and stiff dough.

Mix Jaggery syrup and coconut gratings, keep aside in a bowl.

Take dough and devide into gooseberry sized balls.

Take the balls one by one and press in roti maker.

Heat oil in a kadai, fry sufficient poori one by one in hot oil.

To the remaining poori add coconut stuffing, seal the poori like samosa, keep ready.

Fry in same hot oil until golden brown, remove on kitchen towel and serve in hot.

For cabbage sambar.... Cook cabbage and raw mango peeled in 2 cup hot water.

Add salt and cook until smooth.

Grind smoothly coconut gratings by adding sufficient water, sambar powder, tamarind, chopped tomato.

Transfer ground paste into cooked cabbage. 36. Add some water, let it boil finely.

Heat a pan, add oil, mustard seeds, red chilli and let it splutter.

Add seasoning into sambar, add curry leaves, take off flame and serve.

For mango rasam... Cook chopped small mango or appe mango malnadu special until smooth.

Add salt and if essential add green chilli, take off flame, allow it to cool.

Blend smoothly, transfer into a cooking pan

Bring it to boil finely by adding some water.

Heat oil in a pan, add mustard seeds and red chilli if essential, let it splutter, add into rasam and keep aside until serve.

Serve all traditional items with pickle, curd and buttermilk.