Velluli Maramaralu.

Garlicky puffed rice is an instant and spicy snack to munch anytime of the day. Garlic is grated up and mixed with red chili powder and ghee. Puffed rice is tossed in with the prepared garlic chili powder oil along with roasted gram. Immediately serve garlicky puffed rice as a snack.
Makes: 2 Cups of Garlicky Puffed Rice

Ingredients:

Puffed Rice 1 1/2 Cups
Dalia / Roasted Gram 1/2 Cup
Garlic 1 Small Clove
Red Chili Powder 1/4 tsp
Curry Leaves 2
Salt to taste
Ghee 1/2 tsp

Method of preparation:

Warm up the ghee and keep aside.
Toast the curry leaves in a shallow pan until they crisp up and break them into pieces.
Peel and grate the garlic into a mixing bowl.
Add salt, curry leaves and ghee and mix well.
Stir in roasted gram / putnala pappu and puffed rice.
Toss everything well and serve garlicky puffed rice immediately.
Notes: Make sure to add the puffed rice just before serving.

Suggestions: If the mamra becomes soggy, stir in a handful of fresh puffed rice to crisp things up.
Variations: You could also use sesame oil instead of ghee. Add few roasted peanuts if desired.
Other Names: Garlicky Puffed Rice, Lasan Mamra, Velluli Maramaralu.

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Cabbage Vepudu.

Cabbage is chopped up and cooked in tempered oil till soft. A freshly blend of spices is made with cumin seeds and red chiles. Cooked cabbage is seasoned with the spice blend just before removing from heat. Serve spicy cabbage with cumin over steamed rice and dollop of ghee.
Makes: around 2 Servings of Spicy Cabbage with Cumin

Ingredients:

Cabbage 1/2 Small Head
Green Chillies 2
Turmeric Powder a pinch
Cumin Seeds 1 tsps
Whole Red Chillies 3 – 4
Salt to taste
Ghee 1/4 tsp

Talimpu:

Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Broken Red Chillies 2
Curry Leaves 5
Oil 1 tbsp

Method of preparation:

Remove the hard stem, few outer leaves if required and chop the cabbage.
Remove stem, wash and slice green chillies.
Remove stems and break whole red chillies.

Heat a heavy pan on low heat, add ghee and cumin seeds.
Fry the cumin seeds till aromatic or till they change color.
Add the broken red chiles and briefly fry and remove from heat.
Grind the broken red chillies with cumin seeds and salt into fine powder in a spice blender.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add sliced green chillies, chopped cabbage, turmeric powder and salt.
Cook covered on medium flame for couple of minutes for cabbage to soften a bit.
Remove the lid and cook the cabbage till its soft with a crunch to it.
Add the cumin seeds and chilli powder and mix thoroughly.
Remove from heat and serve spicy cabbage with cumin over steamed rice and dollop of ghee.
Notes:Grind cumin seeds and red chili as a fresh blend of spices for maximum flavor.

Suggestions: If the cabbage is not cooked properly, put it back on heat and cook covered till done. Adjust the spice with red chiles or green chiles.
Variations: You can also add a few drops of tamarind extract for sourness.
Other Names: Spicy Cabbage with Cumin, Jeera Karam Cabbage Vepudu.

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