BADUSHA

INGREDIENTS:

All purpose flour (maida) - 1 cup

Baking soda - 1/4 tsp

Curd - 1/2 cup

Ghee - 1/4 cup

Oil - for deep fry

Sugar - 1 1/2 cup

Water - 1/2 cup

Cardamom powder - 1 tsp

PREPARATION:

1. Seive maida in a bowl, add soda and ghee. Mix it well.


2. Then add curd/yogurt and make it into a smooth dough.(Do not put water, u should make it with curd). Covered it with a wet cloth for half an hour.


3. Meanwhile prepare sugar syrup.Put sugar into a vessel, add water, keep stirring till sugar disolves.


4. Keep the syrup on the fire till it is two string consistency, then add cardamom powder and keep it aside.


5. Make lemon size round balls with the above dough and press with your thumb on the ball. Do the same till all the dough is over.


6. Heat oil in a pan and fry 4-5 of the badushas at the same time on low flame till goldren brown on both sides.


7. Remove from the oil when it is done and drop into warm sugar syrup.Let them soak 5 min and take them out.


8. Badushas are ready.

SORAKAYA ROTELU

INGREDIENTS:

Bottle gourd(sorakaya) - 1 medium

Carrot - 1

Rice flour - 1/2 cup/as required

Channa dal - 2 spoons

Moong dal - 2 spoons

Green chillis - 3

Salt - to taste

Oil - as required

PREPARATION:

1. Soak moong dal and channa dal in water.


2. peel the bottle gourd and cut both the ends.


3. Grate this using grater and take that to a mixing bowl. Grate carrot also and add to it.


4. Add soaked moong dal, channa dal, chopped chilli to the grated mixture of carrot and bottle gourd.


5. Add rice flour and salt in it and mix well.


6. Heat skillet for some time in medium flame.


7. In mean time take some dough and do a medium size ball and put that in a silver foil and press with hand till become small thin round roti.


8. When skillet is hot put the roti on a skillet and pour 1 tsp of oil around and cover with a lid.


9. After some time remove the lid and turn it, let it cook for some time.


10. Take that from skillet and serve with any chutney or any pickle.

GULAB JAMUN

INGREDIENTS:

MTR Gulab Jamun mix - 1 (100 gms) - you can get this from any indian store

Milk - as required

Sugar - 2 cups

Water - 1 1/2 cup

Cardamom powder - 1 tsp

Oil/ghee - for deep frying

PREPARATION:

1. Add enough milk to the gulab jamun mix and knead into a soft smooth dough. Use fresh milk. Keep it aside for 15 min.


2. For sugar syrup, boil sugar and water until you have 1 thread consistency(when a drop of syrup is stretched between your forefinger and thumb, you get a single wire).


3. Add cardamom powder to syrup.


4. Make small balls with above mixture by rolling about a teaspoon of dough between your greased palms. Size depends on your choice. Do remember that they double in size when soaked in syrup.


5. Heat oil in pan (low medium heat). Fry 4 or 5 at a time, until they are dark brown.


6. Take out jamuns from oil and remove excess oil.


7. Immediately put them in warm sugar syrup


8. Soak the jamuns in hot syrup for 30 min.


9. Garnish with sliced almonds and serve as a dessert.

VEGTABLE FRIED RICE

INGREDIENTS:

Rice - 1 cup

Water - 2 cups

Oil - 3 tbsp

Cloves - 2

Cashew nuts - 4 or 5

Cinnamon - 1 small piece

Cardamom - 2

Green chilli - 2

Curry leaves - 1 string

Ginger garlic paste - 1tsp

Onion - 1 chopped

Potato - 1 chopped

Carrot - 1 chopped

Peas - 1/4 cup

Coriander leaves - for garnishing

Salt - to taste

PREPARATION:

1. Heat oil in a pan and add cashew nuts, cloves, cinnamon, cardamom, green chilli, curry leaves, and fry.


2. Then add ginger garlic paste and saute it.


3. Add onions and fry till light brown.


4. Add potato, carrot and peas, saute it. Then add salt.


5. Add water and bring it to boil.


6. When water boils, add rice to it and mix well.


7. Transfer above mixture to electric rice cooker and let it cook OR you can transfer above mixture into steel vessel and put it in the pressure cooker for 3 or 4 whistles.


8. Let it cool down and transfer to serving tray.


9. Garnish with coriander leaves.
10. Serve with raitha and salad.

PAV BHAJI

INGREDIENTS:

Potatoes - 3

Frozen peas - 1 cup

Carrot - 2

Cauliflower - 1/2 cup

Onions - 2 chopped

Tomatoes - 2 chopped

Green chilli's - 2

Ginger garlic paste - 1 tbsp

Turmeric powder - 1/4 tsp

Red chilli powder - 1/2 tsp

Pav bhaji masala - 3 tbsp

Water - to boil the veggies

Salt - to taste

Lemon - 1

PREPARATION:

1. Peel and cut potatoes and carrot.


2. Boil the potatoes, carrot, peas and cauliflower in a pressure cooker.


3. Drain the water and mash the boiled veggies and keep it aside.


4. Heat butter in a pan and add onions and green chillis. Fry till onions are light brown.


5. Then add ginger garlic paste, fry for a min and add tomatoes.


6. Fry till its cooked and oil starts separating.


7. Add turmeric, pav bhaji masala, red chilli powder and salt.


8. Then add all the mashed veggies and mix well.


9. Add the strained/left over water (little) and keep mashing the veggies.


10. Continue adding water little by little and cook till you get the required thickness.


11. Taste it and adjust the masala and salt.


12. Turn off the stove and serve hot with pav.


13. Slit the pav into two, fry with butter till light brown.


14. Garnish with coriander leaves and onion. Squeeze little lemon juice on bhaji.

PURNAM BOORELU

INGREDIENTS:

Channa dal (senagapappu) - 1 cup
Jaggery - 3/4 cup crushed
Sugar - 1/4 cup
Urad flour - 1 cup
Rice flour - 1 cup
Cardamom powder - 1 tsp
Fresh grated coconut - 1/4 cup (optional)
Salt - pinch
Oil - for deep frying

PREPARATION:

1. Pressure cook channa dal using enough water to cover the dal.
2. Drain any left over water from the dal after its cooked.
3. Mash dal, add jaggery and sugar to it and cook it again stirring continuosly till it becomes thick paste.
4. Add cardamom powder, fresh grated coconut and mix well.
5. Turn off the stove and let it cool. Make them into small lemon sized balls. Keep them aside.
6. Take a bowl and add urad flour, rice flour and pinch of salt. Mix with water and make a thick batter.
7. Heat oil in a pan, dip each ball in batter and let it coat evenly and place in the oil. Deep fry until golden brown.
8. Three to four balls can be fried at a time.
9. Take out boorelu and place them on a paper towel.
10. Let it cool and store in an air tight container.
11. Serve warm.
12. To the remaining urad flour and rice flour mix, add salt, green chilli paste and onions.Mix well.
13. Make medium small balls and deep fry in oil till golden brown.
14. Take out and place them on a paper towel.
15. Serve hot with any chutney.

PERUGU CHAKRALU

INGREDIENTS:

Rice flour - 2 cups

Sour curd - 1 cup or more

Red chilli powder -4 tbsp

Salt - to taste

Butter - 2 tbsp

Oil - for deep frying

PREPARATION:

1. Take curd and make smooth paste without any lumps with hand.


2. Put rice flour into a bowl add red chilli powder, salt and curd. Mix by adding heated butter and make a smooth dough.


3. Heat oil in a pan, fill the muruku maker with dough and press the dough in the heated oil in a circular from a muruku.


4. Fry them on medium heat till goldren brown. Remove the muruku from heat and keep it on a paper towel.


5. Repeat same procedure with remaining batter.


6. Let it cool and store it in air tight container.

BESAN BURFI

INGREDIENTS:

Besan - 1/2 cup

Milk powder - 3/4 cup

Sugar - 3/4 cup

Ghee - 1/2 cup

Water - 1/2 cup

Cardamom powder - 1 tsp

Cashew nuts - 4 or 5

PREPARATION:

1. Take a heavy bottom pan, heat the 1/2 cup of ghee and add besan to it. Keep stirring constantly till the raw smell goes away.


2. Now add milk powder to it and stir till there are no lumps.


3. Take another pan and make sugar syrup by combining water and sugar over low flame.


4. Drop the fried besan mixture in the prepared sugar syrup and stir it.


5. Keep stirring over low flame constantly untill it leaves the sides and forms a big lump.


6. Then add cardamom powder and chopped nuts, stir properly.


7. Turn off the stove and spread the mixture on a greased tray.


8. When firm cut into diamond shaped pieces and serve.

KARAPUSA

INGREDIENTS:

Besan (gram flour) - 1 cup

Rice flour - 1 cup

Red chilli powder - 3 tsp

Salt - as per your taste

Ajwain - 1 tsp

Oil - 2 tbsp

Oil - for deep frying

PREPARATION:

1. Mix gram flour, rice flour, red chilli powder, ajwain, salt and few spoonfuls of hot oil.


2. Mix all ingredients with water into the consistency that will allow the dough to pass through the muruku maker.


3. Heat oil in a pan and fill the muruku maker with dough and squeeze the dough into the hot oil.


4. Reduce the heat little and fry till goldren brown.


5. Remove from oil, and place them on a paper towel.


6. Repeat the process till all the dough is finished.


7. Let it cool down all karapusa and transfer into your storage container.

DAHI VADA

INGREDIENTS:

Fresh curd - 3 cups
Urad dal - 1 cup
Cumin seeds - 2 tsp
Mustard seeds - 1 tsp
Green chillis - 2
Red chillis - 2
Curry leaves - 1 string

Turmeric powder - a pinch
Sweet tamarind chutney - 4 tsp
Oil - For deep frying
Salt - to taste
Garam masala - 1/2 tsp

PREPARATION:

Soak urad dal in water for 4 hours.

Grind it with very less quantity of water.It should be hard and thick batter.

Take out the batter in a container, add salt and mix.

Heat oil in pan, wet your palms and take small amount of batter in ball shape with your right hand, put it in your left palm and flatten it lightly. Make a hole in the center like a donut.

Deep fry this in medium hot oil untill light brown and crisp.

Drop the hot vadas in a cold water bowl and leave for about 1 - 2 min.

Take each vada out from water, squeeze and set aside.

Now take another pan and add mustard seeds, cumin seeds, green chillis, red chillis, curry leaves, and fry. Add a pinch of turmeric and mix.

Take a big bowl and pour curd and add above mixture, put little salt and mix well.

Then add vadas to it and sprinkle with garam masala.

Dahi vada is ready to serve with sweet tamarind chutney.

ALOO GOBI FRY

INGREDIENTS:

Potatoes - 2 large (cut into small pieces)

Cauliflower - 1 medium (cut into small pieces)

Oil - 2 tbsp

Cumin seeds - 1 tsp

Green chillis - 2

Red chillis - 2

Asafoetida - a pinch

Turmeric powder - 1/4 tsp

Ginger garlic paste - 2 tsp

Onion - 1 (finely chopped)

Tomatoes - 2 (chopped)

Coriander powder - 1 tsp

Garam masala - 1 tsp

Red chilli powder - to taste

Salt - as per your taste

Coriander leaves - for garnishing

PREPARATION:

1. Heat oil in a pan and add cumin seeds, red chillis, green chillis asafoetida and fry.


2. When they splutter, add turmeric powder, ginger garlic paste and saute it.Then add onions and fry till light brown.


3. Add tomatoes and coriander powder, red chilli powder, garam masala, and salt.Mix well.


4. Add potatoes and mix well. Cover it and cook for about 2 - 3 min.Then add Cauliflower, Cover and cook untill potatoes and cauliflowers are well cooked.(but not mushy)


5. Garnish with chopped coriander leaves.


6. Serve with chapathi, roti, paratha and rice and dal.

POHA UPMA (ATUKULU UPMA)

INGREDIENTS:

Poha (flattened rice) - 2 cups

Onion - 1 (chopped)

Peanuts - 2 tbsp

Channa dal - 1 tbsp

Urad dal - 1 tbsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Green chilli's - 3

Red chilli's - 2

Curry leaves - 1 string

Turmeric - 1/4 tsp

Lime juice - 1 tbsp

Coriander leaves - for garnishing

Oil - 2 tbsp

Salt - to taste

PREPARATION:

1. Heat oil in pan and add peanuts and fry 1 min, then add channa dal, urad dal, mustard seeds, cumin seeds, green chilli's, red chilli's, curry leaves and fry.
2. When dal turns light brown add chopped onions and turmeric.


3. Wash poha in water and squeeze. keep it aside.


4. When onions turns light brown add the poha.


5. Add salt and lime juice to taste and mix well.


6. Let it fry 5 min and turn off the stove.


7. Garnish with cilantro and serve.

CHOLE CURRY

INGREDIENTS:

Chole (dry chick peas) - 1 cup

Onion - 1

Tomatoes - 3

Ginger garlic paste - 1/2 tsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Green chillis - 2

Curry leaves - 1 string

Coriander powder - 1/4 tsp

Red chilli powder - 1 tsp

Chole masala - 1 tsp

Salt - to taste

Oil - 2 tbsp

Coriander leaves - for garnishing

PREPARATION:

1. Pressure cook the chick peas until soft and keep it aside.


2. Heat a pan and pour oil in it and add mustard seeds, cumin seeds, green chillis, curry leaves, and fry, then add ginger garlic paste and onions. fry till onions become soft.


3. Now add tomatoes and let it cook untill soft.


4. Then add salt, red chilli powder, chole masala, coriander powder and mix.


5. Then add cooked chick peas and put 1 cup of water.


6. Close the lid and cook for about ten min until most of the water is absorbed and curry looks little thick.


7. Finally add coriander leaves and turn off the stove.

MURUKULU

INGREDIENTS:

Rice flour - 2 cups

Urad flour - 1/2 cup

Besan - 1/2 cup

Butter - 1/2 cup

Red chilli powder - 2 tsp(as per your taste)

Sesame seeds - 1 tsp

Salt - to taste

Oil - for frying

Water - 1 1/2 cup (as required)

PREPARATION:

1. Mix rice flour, urad flour, besan flour, sesame seeds, red chilli powder, salt in a big bowl.


2. Heat the butter and add it into the mixture.


3. Now add water slowly into the mixture and knead it to make soft dough.


4. Place some dough in muruku maker and pipe out the patterns, forming circle, on a greased plate.


5. Heat oil in a pan , and fry murukus carefully in the oil, without touching each other.


6. Fry till they turn light brown colour.


7. Remove the murukus and keep on a paper towel to remove excess oil.


8. Allow them to cool and store in a dry container.

ARISELU

INGREDIENTS:

Rice - 3 cups

Jaggery - 1 cup

Water - 3/4 cup

Oil - for frying

Sesame seeds - 2 tbsp (optional)

PREPARATION:

1. Wash the rice and soak it over night in the water.


2. Drain the water and put the rice on a cotton cloth, Allow it to dry for 15 min.(rice should be little wet)


3. Make a fine powder of it in a blender.


4. Sieve it, if necessary and keep it aside. Flour needs to be little wet.


5. Heat a pan and put grated jaggery and add 1 cup of water and let it melt.


6. Keep it in low flame till it becomes thick syrup.(When you take a bit and put it in water,you should be able to make a ball of it.This is when the paakam is ready)


7. Add rice flour to it slowly and stir well.


8. Turn off the stove and make sure there are no lumps.


9. When slightly cool make a big lime size balls of it and press each ball into a thin, round, like a poori shape on a plastic sheet.


10. Heat oil in a thick bottom pan and fry each one in oil on low flame till dark brown and remove.


11. Once done remove them from oil and place them on a tissue to remove the excess oil.


12. Repeat the procedure till the dough is over.


13. Allow them to cool and store them in a dry container.


14. Ariselu is ready.

URAD DAL VADA (GARELU)

INGREDIENTS:

Urad dal - 2 cups

Salt - to taste

Onion -1 (chopped)

Green chillis - 3 (chopped)

Curry leaves - 3

Oil - for deep frying

PREPARATION:

1. Soak urad dal in water for 4 hours.


2. Grind it with very less quantity of water.It should be a hard and thick batter.


3. Take out batter in a container and add salt, onions, green chillis, curry leaves and mix.


4. Heat oil in a pan, wet your palms and take small amount of batter in ball shape with your right hand, put it in your left palm and flatten it lightly. Make a hole in the center like a donut.


5. Deep fry this in medium hot oil until goldren brown and crisp.


6. Serve hot vadas with sambar and coconut chutney.

CABBAGE CURRY

INGREDIENTS:

Cabbage - 3 cups

Peas - 1/2 cup

Onion - 1 (chopped)

Green chillis - 3

Turmeric powder - 1/4 tsp

Salt - to taste

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Curry leaves - 4

Oil - 1 tbsp

Coriander leaves - for garnishing

PREPARATION:

1. Heat oil in a pan and add mustard seeds, cumin seeds, green chillis, curry leaves and fry.


2. When mustard splutter add onion and fry till light brown.


3. Then add peas, cabbage, salt and turmeric powder. Sprinkle a little water.


4. Cover the pan and steam cook it until it is as soft as you like it.


5. Garnish with coriander leaves and serve hot with chapathi or rice.

TOMATO RASAM

INGREDIENTS:

Toor dal - 4 tbsp

Tomatoes - 4(chopped)

Onion - 1 (chopped)

Water - 3 cups

Tamarind paste - 1 tbsp

Oil - 2 tbsp

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Green chillis - 2

Red chillis - 2

Curry leaves - 1string

Garlic - 2 cloves( chopped)

Turmeric powder - 1/4 tsp

Coriander powder - 1tsp

Red chilli powder - 1/2 tsp

Sambar powder - 1/2 tsp

Asafoetida - a pinch

Coriander leaves - for garnishing

Salt - to taste

PREPARATION:

1. Wash and pressure cook the dal and keep it aside.
2. Heat oil in pan and add mustard seeds, cumin seeds, green chillis, red chillis, curry leaves, asafoetida and fry.
3. When mustard splutter add onion and garlic, fry till light brown.
4. Then add tomatoes, salt, turmeric, coriander powder, red chilli powder, sambar powder and pour 1 cup of water in it.
5. Let it cook 5 - 6 min, add cooked dal, tamarind paste and 2 cups of water. Bring it to boil.
6. Garnish with coriander leaves and serve hot.

RICE KHEER (PARAVANAM)

INGREDIENTS:

Rice - 1/2 cup

Milk - 6 cups

Jaggery - 3/4 cup

Sugar - 2 tbsp

Cashew nuts - 1 tbsp

Raisins - 1 tsp

Cardamom powder - 1/4 tsp

PREPARATION:

1. Take milk in a pot and bring it to boil.Reduce the flame.


2. Wash the rice and add into the boiling milk.


3. When rice is half cooked, add little water if required.


4. When rice is cooked well, add jaggery, sugar and mix well.


5. Let it cook for a while and stir continuously.


6. Add cardamom powder and turn off the stove.


7. Now take another pan, pour little ghee. Add cashew nuts, fry for 1 min and add raisins. Fry till golden brown.


8. Garnish with these nuts and serve hot or chilled.

TAMARIND RICE (PULIHORA)

INGREDIENTS:

Rice - 1 cup

Tamarind paste - 1/2 cup

Turmeric powder - 1/4 tsp

Curry leaves - 2 strings

Peanuts - 2 tbsp

Cashew nuts - 1 tbsp

Urad dal - 2 tsp

Channa dal - 1 tsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Green chillis - 3

Red chillis - 2

Asafoetida - a pinch

Oil - 4 tbsp

Salt - to taste

PREPARATION:

1. Soak tamarind in water and extract thick juice out of it.


2. Cook rice, and add salt, a little oil and mix it well and keep it aside.


3. Heat a pan, pour the tamarind extract, and add salt, turmeric powder in it, and cook until it become thick paste.


4. Add the cooked tamarind extract into the rice and mix well.


5. Heat oil in a pan, then add cashew nuts, peanuts, and fry for a while.


6. Then add urad dal, channa dal, cumin seeds, mustard, green chillis, red chillis, curry leaves, asafoetida, and fry till all these ingredients turn brown.


7. Then add these mix into the above prepared rice and mix very nicely and gently.


8. Tamarind rice is ready.
   

URAD DAL DOSA

INGREDIENTS:

Urad dal - 1 cup

Long grain rice - 2 cups

Fenugreek seeds -1/2 tsp

Salt 2 tsp

Oil - as required

PREPARATION:

1. Soak urad dal, rice, and fenugreek seeds together overnight.


2. Grind these ingredients together to a very smooth consistency using enough water.


3. Then leave to rise for 6 -7 hours or over night.


4. Check consistency of the batter, and if needed, add some water to make into a smooth pouring consistency.


5. Heat pan or griddle with little oil.


6. Pour the batter into the pan, Spread in circular motion to make thin dosa.


7. Lower the heat and put a little oil around the edges.


8. Let it cook for 1 min, then turn it into other side and allow it to cook for a few seconds


9. Serve hot dosa with coconut chutney and sambar.

URAD DAL LADOO (SUNNUNDALU)

INGREDIENTS:

Urad dal - 2 cups

Sugar - 1 cup

Ghee - 1/2 cup

PREPARATION:

1. In a heavy bottom pan, roast urad dal on low medium flame, by string continuously.


2. The dal should slowly turn to light brown colour.


3. Remove from heat and let it cool.


4. Grind the roasted urad dal into a fine powder.


5. Take out that powder and put it into a big bowl.


6. Grind the sugar into a fine powder and mix with urad dal powder and keep it aside.


7. Heat the ghee and pour it into that mixture and make small balls.


8. Urad dal ladoos are ready.

CAPSICUM FRY

INGREDIENTS:

Capsicum - 3

Onion - 1

Urad dal - 1/2 tsp

Cumin seeds (jeera) - 1/2 tsp

Mustard seeds - 1/2 tsp

Red chilli powder - 1 tsp

Salt - to taste

Turmeric - a pinch

Coriander powder - 1/2 tsp

Oil - 4 tbsp

Curry leaves - 1 string

PREPARATION:

1. Chop the capsicum and onion into small pieces.


2. Heat oil in a pan and add urad dal, cumin seeds, mustard seeds, and curry leaves.


3. When mustard splutter add onion and fry till it turn light brown.


4. Then add capsicum and fry about 10 min.


5. Add turmeric powder, salt, chilli powder and coriander powder and mix well.


6. Let it cook till capsicum is well cooked.


7. Sprinkle garam masala and coconut powder, then turn off the stove.


8. Serve capsicum fry with rice or chapathi.

WHEAT RAVA UPMA

INGREDIENTS:

Wheat rava (cracked wheat) - 1 cup

Water - 2 cups

Onion - 1 (chopped)

Green chillis - 2

Urad dal - 1/2 tsp

Channa dal -1/2 tsp

Cumin seeds(jeera) - 1/2 tsp

Mustard seeds - 1/2 tsp

Curry leaves - 1 string

Turmeric powder - a pinch

Oil or ghee - 1 tbsp

Potato - 1 small

Tomato - 1 (optional)

Salt - to taste

PREPARATION:

1. Heat oil in a pan and add channa dal, urad dal, cumin seeds, mustard seeds, green chillis, and curry leaves and fry.


2. When mustard spluter add onions and saute it, and then add potato and tomato and mix well.


3. Now add turmeric powder, salt and mix, then pour water in it and let it boil.


4. When water comes to boil add wheat rava and pressure cook for about 3 wissels.


5. Serve hot upma with chutney or any pickle.

PUNUGULU

INGREDIENTS:

Maida (All purpose flour) - 1 cup

Rice flour - 1/2 cup

Curd - 1 cup

Green chilli paste - 2tsp (as per your taste)

Baking soda - a pinch

Salt - to taste

Onion - 1(chopped)

PREPARATION:

1. Mix the maida, rice flour and salt with curd to make a thick paste and keep it aside for 1 hr.
2. Now add green chillis paste and chopped onions and mix well.
3. Heat oil in a pan and make small balls with that paste and put it into oil and deep fry till goldren brown.
4. Remove and place them on a paper towel.
5. Serve hot punugulu with coriander chutney or ginger garlic pickle.

SPINACH FRY (PALAKURA)

INGREDIENTS:

Spinach - 1 bunch

Green chillis - 3

Red chillis - 2

Onion - 1

Turmeric powder - 1/4 tsp

Chilli powder - 1/2 tsp

Garlic - 3 flakes

Oil - 1 tbsp

Salt - to taste

Urad dal 1 tsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

PREPARATION:

1. Heat oil in a pan, add urad dal, cumin seeds, mustard, red chilli, green chilli, and garlic flakes.


2. When mustard spluter, add chopped onions, turmeric and salt.


3. When onions turn goldren brown, add chopped spinach and mix well.


4. Let it cook till spinach become soft.


5. If spinach is soft, add chilli powder and turn off the stove.


6. Serve with rice, or chapathi, roti.

CHIKKUDU KAYA FRY (INDIAN BROAD BEANS)

INGREDIENTS:

Cikkudukayalu (indian broad beans) - 1 lb (500 gm)

Onion - 1

Crushed garlic - 1 tbsp

Curry leaves - 1 string

Oil - 3 tbsp

Turmeric powder - 1/4 tsp

Chilli powder - 1 tsp

Salt - to taste

PREPARATION:

1. Break the tips of the beans and peel the string length wise, and cut the beans into 1" length with your fingers.


2. Wash the beans and keep it aside.


3. Heat oil in a pan and add curry leaves, onions and saute it.


4. Add crushed garlic and saute for a minute.


5. Add Beans and fry.


6. Reduce the flame to medium heat and fry for about 10-15 min.(stir occasionally)


7. When beans get cooked, add chilli powder, turmeric powder and stir well.


8. Serve it with rice or rotis.

METHI (FENUGREEK) DAL

INGREDIENTS:

Toor dal - 1 cup

Methi leaves - 2 cups or (frozen methi - 2 cubes)

Onion - 1 (chopped)

Tomato - 1 (chopped)

Turmeric powder - 1/4 tsp

Chilli powder - 1/2 tsp

Urad dal - 1/2 tsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Garlic flakes - 4 or 5

Salt - to taste

Oil - 1 tbsp

PREPARATION:

1. Boil dal with salt, turmeric, tomato, and add enough water. Pressure cook, till soft and almost mushy.
2. Wash methi leaves and chop them.
3. Chop onions and green chillis.
4. Heat oil in a pan and add urad dal, mustard seeds, cumin seeds, red chillis and garlic flakes.
5. When the mustard splutter, add onion and tomato and saute it.
6. Then add methi leaves and cover it, and cook about 5 min.
7. When methi leaves are cooked,add dal, and mix well.
8. Then add turmeric powder, chilli powder, salt, and mix.
9. Serve dal with hot rice and ghee, or chapathi.

KARELA FRY

INGREDIENTS:

Karela ( Bitter gourd or kakarakaya) - 4

Onion - 1

Green chillis - 3 (finely chopped)

Ginger garlic paste - 1 tsp

Turmeric powder - 1/4 tsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Red chilli powder - 1/2 tsp

Coriander powder - 1/2 tsp

Garam masala - 1/4 tsp

Salt - to taste

Oil - 3 tbsp

PREPARATION:

1. Wash karela and cut into thin slices.


2. Wash and rub two table spoon salt all over the karelas and set aside for 2 hours.


3. Squeeze out karela and keep it aside.


4. Heat oil in a pan and add mustard seeds, cumin seeds, and green chillis.


5. Fry 1 min and add onions till it become goldren brown.


6. Add ginger garlic paste and fry,then add sliced karela and saute it.


7. Add salt and cover it for some time.


8. When it cooked, add red chilli powder and fry 2-3 min.


9. Sprinkle garam masala on top and turn off the stove.


10. Serve hot with chapathi or rice.

PESARATTU, UPMA

HOW TO MAKE PESARATTU:

INGREDIENTS:

Whole moong dal - 2 cups

Raw rice - 1/2 cup

Green chillis - 3

Ginger - small piece

Salt - as required

Cumin seeds - 1 tsp

Onion - 2

Oil - as required

PREPARATION:

1. Soak the moong dal and rice for 3 -4 hours.


2. Wash and grind moong dal, rice with green chillis, ginger and salt into a smooth paste.


3. Heat a pan , add a spoon of oil.Once the pan is hot, pour a spoonful of batter.


4. It has to be spread evenly as dosas. Sprinkle onions and jeera on top.


5. Pour 1/2 tsp of oil on top of dosa and let the pesarattu become golden and crispy.


6. After 2-3 min, turn it on other side.


7. Add a little oil if needed,remove after 1-2 min.


8. Serve hot pesarattu with coconut chutnuy and upma.

HOW TO MAKE UPMA:

INGREDIENTS:

Semolina (sooji,rava) - 1 cup

Onion - 1(chopped)

Ghee - 2 tbsp

Water - 3 cups

Urad dal - 1 tsp

Cumin seeds - 1 tsp

Mustard seeds - 1 tsp

Channa dal - 1 tsp

Cashew nuts - 5

Green chillis - 3(chopped)

Curry leaves - 1 string

Ginger - 1/2 tsp(chopped)

Salt - to taste

PREPARATION:

1. Roast rava in a dry skillet on low flame for about 5 min.Take it out.
2. Heat ghee in the same skillet and add channa dal, cashew nuts, cumin seeds,urad dal, mustard seeds,and fry.
3. Now add chopped green chillis, ginger,onions, and cook again for 3 min.
4. Now add salt, water, and bring to boil.
5. When the water starts boiling, add the rava slowly and stir well and cover it.Turn off the stove.
6. Upma is ready. serve hot.