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.

IDLY

INGREDIENTS:

Urad dal - 1 cup

Idly rava - 2 cups

Salt - 1 1/2 tbsp

Oil - For greasing the pans

PREPARATION:

TO MAKE THE IDLY BATTER:

1. Wash urad dal and soak in water for 4-6 hours.


2. Wash the idly rava and soak in water for 4-6 hours.


3. Drain the water from urad dal and grind it with 1 cup of water to a smooth paste.


4. Pour urad dal paste into a big pot.


5. Squeeze out the water from the idly rava and add it to the urad dal paste.


6. Add salt as per your taste.


7. Mix the batter with your hands till everything is mixed well.


8. Cover and allow the batter to ferment in a warm place preferably in oven for overnight (or for a few hours).

TO MAKE IDLIS:

1. Once the batter has fermented, it will rise.
2. Mix well and add the water, slowly, till the batter is droping consistency. Check for the salt.
3. Grease the idli plates with ghee or oil.
4. Pour one spoon full of batter into the idly plates.
5. Heat 2 cups of water in a large vessel or preesure cooker and place the filled idly plates and cover with lid.
6. While using pressure cooker for making idlis, the steam hole should not be covered with a whistle/cooker weight. Steam should esape freely.
7. Steam cook idlis on medium flame for about 15 min or until done.
8. After 5 min, take out the stand and spoon out the idlis from the idly plates.
9. Serve with sambar and coconut chutney.

IDLY CHUTNEY

INGREDIENTS:

Putnala pappu(Roasted chik peas) - 1/2 cup

Fresh/Frozen coconut - 1 cup

Green chillis - 4

Oil - 1 tsp

Cumin seeds - 1/2 tsp

Mustard seeds - 1/2 tsp

Urad dal - 1/2 tsp

Red chilli - 1

Curry leaves - 1 string

PREPARATION:

1. Grind putnala pappu, chillis, salt and make a powder.


2. Then add coconut and make a smooth paste adding required amount of water.


3. Heat oil and add mustard seeds, cumin seeds. When they splutter, add urad dal.


4. When dal turns slightly brown, add broken red chillis, curry leaves.


5. Fry for a little while. Pour this seasoning over chutney.


6. Serve the chutney with dosa or idli.

SAMBAR

INGREDIENTS FOR SAMBAR POWDER:

Coriander seeds - 1 tbsp

Mustard seeds - 1/4 tsp

Black pepper - 1/4 tsp

Channa dal - 1 tsp

Urad dal - 1/2 tsp

Cumin seeds - 1 tsp

Red chillis - 3

Asafoetida - a pinch

Fenugreek seeds (menthulu) - 1/4 tsp

Salt - 1 tsp

INGREDIENTS FOR SAMBAR:

Toor dal - 1 cup

Tamarind - a lime sized ball

Onions - 2 chopped

Tomatoes - 2 chopped

Coriander leaves - 1 tbsp chopped

Salt - as per taste

Water - as required

Oil - 2tsp

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Turmeric powder - 1/4 tsp

Green chilli - 2

Curry leaves - 1 string

PREPARATION:

1. Roast the sambar powder ingredients on low flame.Grind it to fine powder.
2. Soak tamarind in warm water for 10 min. Get pulp using 1 cup of water.
3. Pressure cook toor dal in 2 cups of water till it is soft.
4. In a deep pan, heat oil and add mustard seeds, cumin seeds.
5. When they splutter add turmeric powder, curry leaves, green chillis, and fry.
6. Then add chopped onions and fry 5 min, add tomatoes and let it cook for 5 min.
7. Add 1 cup of water and sambar powder. Let it boil.
8. Mash the cooked dal. Add it to the above mixture.
9. Add tamarind pulp, salt and stir.
10. Add more water if needed.
11. Let it boil for about 5 min.
12. Add chopped coriander leaves and turn off the stove.
13. Sambar is ready.
14. Serve hot sambar with idly, dosa, and rice.

MANGO DAL

INGREDIENTS:

Green raw mango - 2 cups(chopped)
Toor dal - 1 cup
Garlic -3 flakes
Green chilli's - 3
Turmeric - pinch
Salt - to taste
Chopped coriander - for garnishing

Urad dal - 1 tsp

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Red chilli's - 3(pieces)

Curry leaves - 1 string

Oil - 2 tsp

PREPARATION:

1. Pressure cook toor dal with turmeric, little oil, salt, 1 red chili by adding enough water. Keep it aside.
2. Take a heavy bottom pan, pour oil in it and add urad dal, mustard seeds, cumin seeds, green chilli's, red chili, curry leaves and fry 1 min.
3. Add the chopped mango and mix well (raw mangoes cooks very fast).
4. Add the cooked dal and stir well.
5. Check for taste and adjust seasonings.
6. Finally garnish with chopped coriander leaves.
7. Serve dal with hot rice and ghee.

DIAMOND CUTS

INGREDIENTS:

All purpose flour/Maida - 2 cups

Salt - 1 tsp

Ajwain - 1 tsp

Ghee - 1 tsp

Red chili powder - 1 tsp

Water - 1/2 cup

Oil - for deep frying

PREPARATION:

1. Mix together maida, salt, chili powder, ajwain, ghee.
2. Knead well to make a soft dough using water.
3. Make balls out off the dough and roll them into very thin and large chapatis.
4. Make cuts, using knife by drawing a number of parallel lines to cut into diamond shaped pieces.
5. Heat oil in a deep kadhai and fry these pieces, till golden brown colour.
6. Let it cool and store in a air tight container.
7. Serve with a hot cup of tea.

MANGO JUICE

INGREDIENTS:

Mango - 1 (large) or Mango pulp - 1 cup
Sugar - 5tbsp
Cold milk - 2 cups

PREPARATION:

1. Put the mango pulp in the blender/mixi and add sugar. Operate the mixer for a minute.


2. Then add cold milk and operate the mixer for an another minute.


3. Juice is ready to serve.

POTATO BAJJI

INGREDIENTS:

Potato - 1 large

Besan - 1/2 cup

Rice flour - 2 tbsp

Red chilli powder - 1 tsp

Baking soda - a pinch

Salt - as per taste

Oil - for deep frying

PREPARATION:

1. Combine together the besan, rice flour, chili powder, salt, and baking soda.
2. Prepare thick batter using water.
3. Peel the potato and cut into thin slices.
4. Dip the potato slice into batter and deep fry in the oil.
5. Serve hot bajjis with sauce or raw onions.

LEMON RICE

INGREDIENTS:

Raw rice - 1 cup

Lemon - 2

Salt - as required

Turmeric powder - 1/2 tsp

Oil - 2 tbsp

Peanuts - 2 tbsp

Urad dal - 1/2 tsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Red chillis - 2

Asafoetida- a pinch

Curry leaves - 1 string

PREPARATION:

1. Cook rice and allow it to cool in a broad vessel.
2. Add turmeric powder and 1 tsp oil on top of rice when it is still hot.
3. Heat oil in a pan ,add peanuts and fry for 10 sec.
4. Add mustard seeds, urad dal, red chili's, and fry for a minute.
5. Now add asafoetida and turn off the stove.
6. Pour this mixture into cooled rice with enough salt.
7. Squeeze lemon juice and mix well.
8. Garnish with curry leaves.

GOBI MANCHURIAN

INGREDIENTS:

Cauliflower - 1/2 medium(cut to bite size florets)
Oil - for deep frying

FOR THE BATTER:

All purpose flour - 5 tbsp
Corn starch - 3 tbsp
Salt - 1/4 tsp
Black pepper - 1/4 tsp
Water - 1/4 cup

FOR THE SAUCE:

Oil - 1 tbsp
Onion - 1 chopped finely
Green chilli's - 4
Garlic - 4 chopped finely
Ketchup - 2 tbsp
Soy sauce - 4 tsp
Red chili sauce - 2 tbsp
White vinegar - 2 tsp
Water - 4 tbsp
Corn starch - 2 tsp

PREPARATION:

To make batter, add all purpose flour, corn starch, salt, black pepper,
and water in a small bowl. Mix until there are no lumps.

Coat cauliflower pieces with batter and deep fry, until cauliflower is medium dark brown colour.

Finish frying all of the cauliflower and keep it aside.

Heat oil in a medium non stick pan.

Add onions, green chilli's and garlic. Cook until onions are light brown.

Add ketchup and red chilli sauce and cook until oil starts to separate from mixture.

Add soya sauce and vinegar. Mix well.

Mix 2 tsp of corn starch with 4 tbsp of water and add it to the above mixtiure.

Cook for 2 min until sauce starts to thicken.

Now add fried cauliflower pieces and mix well.

Add green onions and mix again and serve hot.

RAVA LADDU (Indian sweet)

INGREDIENTS:

Semolina - 1 cup(rava/sooji)

Sugar - 1 cup

Dry cocnut powder - 1/2 cup

Cashew powder - 1/4 cup

Milk - 1/4 cup

Ghee - 3 tsp

Cardamom powder - 1 teaspooon

PREPARATION:

1. Heat the ghee in a pan and fry semolina(sooji) on low flame,till it turns light brown colour.
2. Then add sugar,dry coconut powder, and cashew nut powder and mix well on low heat for few seconds.
3. Then add cardamom powder and mix well.
4. Remove pan from stove and let it cool.
5. Now add warm milk to this rava mixture slowly and check that,if you are able to make round balls out of this mixture.
6. Serve when cool and dry.
7. When they are cooled room temperature, store in air tight container.

SPINACH DAL

INGREDIENTS:

Spinach - 2 bunches
Toor dal - 1 cup
Onion - 1
Green chillis - 2
Tamarind paste - 1 tea spoon
Turmeric - 1/4 tea spoon
Curry leaves - 1 string
Salt - as per taste
Chilli powder - 1 tea spoon
Mustard seeds - 1/4 tea spoon
Cumin seeds - 1/4 tea spoon
Red chillies - 1
Oil -2 tea spoons
Hing - 1 pinch

PREPARATION:

1. Pressure cook toor dal separately with enough water. Keep it aside.
2. Wash the spinach leaves and chop them.
3. Chop onions and green chillis.
4. Soak the tamarind in water for some time and squeeze the pulp.
5. Heat oil in a pan and add mustard seeds, cumin seeds, red chillis, curry leaves, and hing.
6. When the mustard splutter add spinach and onions, cover it.
7. Once the spinach and onions are cooked, add dal, mix well.
8. Then add turmeric powder, chilli powder, tamarind paste, salt, and mix.
9. Cook 2 min and switch off the stove.
10. Serve dal with hot rice and ghee.

POTATO GRAVY CURRY

INGREDIENTS:

Potatoes - 3

Onion - 1

Green chillies - 4

Curry leaves - 1 string

Turmeric powder - 1/2 tsp

Salt - as required

Mustard seeds - 1/2 tsp

Cumin seeds - 1/4 tsp

Urad dal - 1/2 tsp

Besan - 1 tbsp

Cilantro - hand full

PREPARATION:

1. Peel the potatoes and cut into small pieces.
2. Chop onions, green chillis into small pieces. Keep them aside.
3. In a non stick pan heat oil and add mustard seeds.
4. When they spluter, add urad dal, cumin seeds, green chilis, curry leaves and fry for 1 min.
5. Then add onions and fry till the onins become golden brown.
6. Then add potato pieces, salt, and turmeric powder. Add some water and cover it.
7. Let it cook for sometime.
8. When potato is cooked, take 1 tbsp of besan and mix with water, then pour into potato mixture.
9. Mix well and let it cook for 2 min.
10. Switch off the stove and transfer the curry into a serving bowl.
11. Garnish with cilantro.
12. Enjoy this delicious and easy curry with poori, chapathi, and dosas.