Medu Vada Sambar

Ingredients:

Urad Dal - 1 cup
Green chilies, finely chopped - 2
Curry leaves, finely chopped - 5
Ginger, grated - 1/2 tsp
Salt to taste
Oil for deep frying

Method:
1) Wash and soak Urad Dal in the water for 4 to 5 hours. Drain all the water. Grind to fine paste. Do not add water while grinding. (If you need water to make batter just add 2 -3 spoons of water don't add more water)
2) Transfer the batter into a deep bowl. Beat this mixture with hand-mixer or egg beater or hands for 2 minutes. This will incorporate air and make the batter light. Then add green chilies, ginger, curry leaves and salt to taste. Mix well.
3) keep ready a bowl of water, before starting the frying process. 
4) Dip your hand in the water bowl. Pick and hold lemon size batter on four fingers, poke in the center with your thumb. immediately drop carefully into hot oil. Use your thumb to push the batter ahead from your fingers
5) Heat Oil for frying. Turn the heat to medium high.
6) Deep fry vadas into hot oil till color turns to golden brown. Serve Hot vadas with Sambar and Chutney.

Veg tikka masala

Ingredients 

Peas - 1/4 cup
Carrot - 1/4 cup 
onion - 1 (chopped)
Tomato puree - 3 tomatos puree
Ginger garlic paste - 1 tsp
potato- 1/4 cup
Green peppers - 1/4 cup
Red chilly powder - 1/4 tsp
coriander powder - 1/2 tsp
chat masala- 1/4 tsp
Tandoori masala - 1/4 tsp
Garam masala - 1/4 tsp
yogurt - 1/4 cup
lemon juice - 1/2tsp
Butter or oil - 1 tbsp 
coriander leaves -chopped 
salt - To taste

Method:

1. Heat butter/oil in a pan add onions , ginger garlic paste fry for a min and add salt . 
2. Add coriander powder , red chilli , garam masala , chat masala , tandori masala and add potatos mix well and little water cook for 5-10 mins low flame .
3. After potato half cooked add Carrot , peas , green peppers and cook for 10 mins . 
4. In bowl add yogurt and beat well , after veggies boiled add yogurt and tomato puree and cook for 15 mins 
5. Finaly add coriander leaves . 
6. Take into serving bowl and add clarified butter butter

Serve hot with roti, steamed rice 

Idli karam podi / Gun powder for idli

Ingredients:

Bengal gram - 1 cup 
Black gram dal - 1 cup 
jeera - 1/4 cup 
Pepper - 1 tsp
Coriander seeds - 1/2 cup 
Red chillies - 10
Curry leaves - 25 
Garlic cloves - 4
Tamarind - lemon size piece
Salt to taste

Method: 

1. Dry roast all the ingredients in a pan on low flame for 15- 20mins. Roast till the dals release their flavor and turn golden. Remove and cool.
2. Place the cooled dals and spices along with salt in a blender and grind to make a coarse powder
3. Store in an air tight container and serve with dosas and idlis with a helping of ghee or oil.

MURI MIX OR PIDATHA KINDA PAPPU

Ingredients:

Maramaralu -2cups
Onion chopped - 1
Tomato chopped - 1
Fried groundnut - Half cup
Green chillies-finely chopped
Coriander leaves - finely chopped
Red chilli powder-1/4 tsp
Salt-to taste
Lime juice-1/4 tsp
Chatmasala powder-1/2 tsp

Method:

Mix all the ingredients well and lastly sprinkle lime juice and mix well.Do not add water,coz it becomes too sticky.The water content in tomatoes are enough for it..
Garnish with coriander leaves

Eggless Banana Bread

Ingredients 
over-ripe medium (1 1/3 cups) bananas, mashed - 3
All-purpose flour - 1 1/2 cups
Butter, melted - 1/2 cup
sugar powder - 3/4 cup
milk - 1/2 cup
Baking soda - 1 teaspoon
vanilla essence - 1 teaspoon
Walnuts chopped - 1/4 cup


Method 
1. Preheat oven to 350ºF/180ºC.
2. In a mixing bowl, combine mashed bananas with butter.
3. Add in milk, vanilla, and mix.
4. Add in sugar, baking soda, salt, and mix.
5. Add flour last and mix until just combined.
6. Pour mixture into a greased and floured bread loaf pan. Place chopped walnuts on it
7. Bake for 1 hour or until a wooden pick comes out clean.
8. Allow to cool before removing from pan.

Drumsticks potato gravy curry

Ingredients

Drumsticks: 10

Potatoes: 1

Onions: 1 (medium)

poppy seeds: 1tsp

Sesame seeds : 1 tsp

Tomatoes: 1

Dhania powder - 1 tbsp

Red chilli powder - 2 tbsp

cumin powder - 1tbsp

curry leaves - 5

cumin seeds - 1/4 tsp

mustard seeds - 1/4 tsp

coriander leaves - For garnish

Salt to taste

Oil - 5 tbsp

Method:

1. Add oil to a pan , after oil got heated add mustard seeds and cumin seeds fry for 2 mins and add curry leaves

2. Add slice the onions and fry till onion cooks. Cut the drumsticks into finger sized pieces.

3. Add drum sticks and potatoes . Then add salt , cumin powder, red chilli powder , dhania powder and mix well covered with lid . Cook on medium flame for 15 mins

4. After drumsticks are cooked and well coated with masalas add tomatoes and cook for 5 mins

5. Grind poppy seeds and sesame seeds as fine powder and mix with water a

6. Add the above paste to curry and cook for 20 mins lo low flame

7. Serve garnished with coriander leaves.

Semiya Kesari

Ingredients:

semiya  or vermicelli - 2 cup
sugar  - 2 cups
water - 4 to 6 cups
ghee or clarified butter - 2 tablespoons
elaichi or cardamom powder - 1/2 teaspoon
cashew nut - 1/2 cup
Raisns - 1/2 cup

Directions:

1. Roast 2 cups of semiya or vermicelli in 1 tablespoon of ghee or clarified butter until the semiya turns red
2. Once the semiya is nice and red, add 4 cups of water. Cook until the water evaporates. At this point, check and see if the semiya is well cooked. Depending on the type of semiya, you may need some more water. If the semiya doesn’t feel tender, add some more water and cook.
3. Once the semiya is cooked, add 2 cups of sugar. The sugar will dissolve right away.
4. Cook and bring it to a boil. Simmer for 2-3 minutes but don’t let it dry up too much. Taste to see if you need some more sugar. The sweetness will also depend on the nature of the semiya. Turn off the flame.
5. While the semiya is cooking, roast 1/2 cup of cashew nuts and raisens in 1 tablespoon of ghee. Roast until the cashews and raisen are golden brown.
6. Once you turn off the flame in step 4 above, add 1/2 teaspoon of elaichi or cardamom powder and the roasted cashews. Stir well.

Semiya Kesari is ready to serve. Serve it nice and hot in a cup.

Pesara pindi vuppindi (or) moong rice rava upma

Ingredients :

Moong dal (1 cup) and rice (1 cup) (Grind together  ) rava-  1 cup
Water : 2 cups
Green chili : 3
Red chili : 2
Salt : to taste
Ginger : 1'' piece
For seasoning :
Mustard seeds : 1/4 tsp
Cumin seeds : 1/4 tsp
Urad dal : 1/4 tsp
Curry leaves : few springs 

Method :
1.Take a pan, heat it.
2.Add 5 to 6 tbsp of oil.
3.Add mustard seeds, cumin seeds, urad dal, curry leaves and saute for few minutes.
4.Add crushed ginger, split green chili and red chili, saute them for a while.
5.Add water and salt.
6.Check for seasoning.
7.Mix the rava.
8.Keep it in medium flame and mix it real good.

Your vuppindi is ready.

Aloo Paratha

Ingredients

Wheat flour/Atta: 1 cup
Water: 1/4 cup (more or less)
Oil - 2tsp
Salt to taste

Filling

Medium sized Potatoes (boiled & mashed): 2-3
Green chillies (finely cut): 2-3
Cilantro leaves (chopped): handful
Chat masala - 1 tsp
Amchur - 1 tsp
Jeera/Cumin powder: 1 teaspoon
Salt to taste

Method

1. In a mixing bowl add  water , oil into the wheat flour with  some salt  and knead into a soft dough. Make medium sized balls and keep aside.

2. Boil the potatoes until soft. Peel the skin and mash the potatoes until smooth making it lump free. Add in the chat masala, cilantro , green chillies, amchur and cumin powder. Mix well. Check for the salt. Make small balls of these and keep aside. \\

3. Now flatten   the dough balls slightly in your palms making a little cup. Place one ball of the filling and close it from all ends. Press it in some wheat flour  and roll it out into circles with a rolling pin. 

4.Heat tava/ pan and fry these rolled parathas until cooked on both sides. Make sure to drizzle oil or ghee while making these.

5. Serve hot with pickle and a bowl of yogurt.

Chamadumpala Pulusu / Arbi (Taro Root) gravy

Ingredients:

Taro root - 250gms
onion - 1
Tomato - 1
Green chillies - 4
Ginger garlic paste - 1/4tsp 
Cumin seeds - 1/4tsp
Turmeric powder - 1/4tsp 
Red chillipowder - 1/2tsp 
Coriander powder - 1/2 tsp
Tamarind extract - 2tsp 
curry leaves -10
pinch jaggery
salt
oil

Method:

1.Boil,peel and chop the taro root.
2.Chop onion,tomato and slit the green chillies.
3.Heat oil in a pan add cuminseeds,curry leaves .After they got fried add onions , green chillies and fry them well.
4.Now add gingergarlic paste and fry for few seconds,mix in taro root,chopped tomato,salt,turmeric powder and fry them in the oil for few secs.
5.Add 1 cup water,cover and cook for 7 min.
6.When tomato is completely cooked, add red chilli powder,corianderpowder ,tamarind extract and jaggery,mix well cover and cook for another 5 min.
Check for the seasoning,when the gravy thickens turn off the flame,
Serve this hot pulusu with plain rice.

Butter Biscuit

Ingredients:
All purpose flour / Maida – 1 cup
Unsalted Butter – 1/2 cup or 3/4 cup
Vanilla essence – a small pinch
Sugar – 3/4 cup
Cashews - For garnish


Method:

1. Beat butter well and add powdered sugar 
2. Add all purpose flour and vanilla essence  knead well and make smooth dough. Do not add any water.
3. Divide the dough into small balls.
4. Place the dough balls on an ungreased cookie sheet about inch apart. Garnish with cashews
5. Bake the cookies in a pre heated oven at 350 degrees for about 8 minutes or until cookies are lightly golden brown. They are done when a tooth pick inserted comes out clean firm and the edges are just beginning to brown.
6. Remove the cookies from the oven and cool on the baking sheet for about 1 minute, then transfer to a wire rack to cool completely.

Beetroot moong dal curry

Ingredients

Beetroot - 3
Green Chillies chopped - 3
Moong Dal / Pesara Pappu - 1/4 cup 
Red chilli powder - 1 tsp
Salt to taste

For Seasoning:

1/2 tsp Channa dal
1/2 tsp Mustard Seeds
1/2 tsp Urad Dal
1 Red Chilli crocked
Curry leaves
2 sp Oil

Method :

1.Wash and cut beetroot into small pieces.
2.Cook on stove or pressure cooker for 2 whistle. When it is done remove from fire and drine.
3.Soak moong dal in water for 20 mins
4.Heat oil in a pan add seasoning ingredients and fry for 2mins.
5.Next add curry leaves, green chillies and stir.
6.Then add cooked beetroot pieces, salt & stir well.
7.Fry for couple of mins then add moong dal & stir.
8.Add red chilli powder .Stir 2 to 3mins and turn off the heat & transfer into a serving bowl.
Beetroot pesara pappu kura is ready to serve.
Serve with hot white rice.

Avocado chutney

Ingredients

Red Chillies - 4 to 5 or more depending on hotness ,i used combination of dried and fresh ones
Channa dal - 1tbsp
Urad dhal - 1 tablespoon
Mustard seeds - 1/2 teaspoon
Oil - 1 tablespoon
avacado  1 ripe one ,cut into half,remove the seed and chop it to small pieces.
Tomatoes - 1
Turmeric - pinch
Tamarind - 2 tsp
Salt - To taste

Direction

1.Heat 1/2 tsp oil in a wok, add Mustard seeds ,Urad dal, channa dal,Green chillies  and red chillies. Fry till brown .
2.Add chopped tomatoes and salt and cook till tomatoes soft and turn off flame
3.when its cooled  grind it to smooth paste .Now add the avacado and Tamarind into mixer once.
4.Transfer this into a bowl.

Seasoning : 

1.Heat 1/2 tsp oil ,add  1/2 tsp mustard seeds, 1/2 tsp channa dal and urad dal ,when mustard seeds starts to splutter ,add Curry leaves and pour this on the chutney. mix well.

Spicy mango pickle

Ingredients

Chilli powder - 2 tbsp ( according to your spice level)
Cumin Seeds - 1/2 tbsp
Mango - 1 (Finely chopped)
Salt - according to taste
Seasoning 
Channa dal - 1/2 tbsp
Urad dal - 1/2 tbsp
Cumin Seeds - 1/2 tbsp
Mustard seeds - 1/2 tbsp
Curry Leaves - a few leaves
Oil - 2 tbsp 

Method:

1.Grind all the Ingredients as roughly.Mix them well.
2.Serve into bowl and add seasoning

That's it! Spicy mango pickle is ready to serve 

Bottle gourd dal

Ingredients:-

Toor dal -1 cup
bottle gourd cubed -1 
Onion - 1 (chopped)
Tomato - 1 (chopped)
Green chilies - 2
Tamarind little
Red chilly powder- 1/2tbsp
Turmeric powder - 1/4tsp
Garlic - 2 cloves
Salt as per taste

Seasoning:-

channa dal - few
Udad dal - few
Zeera - few
Mustard Seeds - few
Hing a pinch
Curry leaves- few
Oil 1 tbsp

Method : 

1.Pressure cook all the ingredients except salt with 2 cups of water and cook till 3 whistles.
2.Season the dal with the above seasoning and add salt.

Mix well and serve hot with steamed rice or roti.

Beerakaya Tomato Pachadi

Ingredients :

Ridge Gourd : 1
Tomato : 1 big sized
Mustard Seeds : 1 tsp
Chana Dal : 1 tsp
Urad Dal : 1 tsp
Cumin Seeds : 1 tsp
Green Chillies : 4 
Oil : 2 tsp
Turmeric Powder : 1/4 tsp
Tamarind - 2 tbsp
Oil : 1 tsp
Salt to taste

For Seasoning :

Chana Dal : 1 tsp
Urad Dal : 1 tsp
Cumin Seeds : 1 tsp
Mustard Seeds : 1/2 tsp
Oil : 1 tsp
Few Curry Leaves

Method :

1.Wash and chop the ridge gourd into small pieces without removing skin and keep aside. Wash and cut the tomato into pieces and set aside. 
2.Heat one teaspoon of oil in a frying pan. Add and fry the mustard seeds, chana dal, urad dal and cumin seeds to light brown color. Now add the green chillies and switch off the flame.
3. Add chopped ridge gourd, chopped tomato, turmeric and little water. Mix well, cover with a lid. Let it cook completely. 
4. Add the ridge gourd mixture ,Tamarind and salt to it and grind it into a smooth or coarse paste. Remove the ridge gourd onto a bowl.
5. Heat one teaspoon of oil in a pan for seasoning. Add the mustard seeds and let them splutter. When the seeds stop popping, add the channa dal, urad dal, cumin seeds and fry till brown add curry leaves . Fry for few seconds and switch off the flame. Add this popu to the chutney and mix well. Serve with steamed rice or dosa.

Mysore Bonda

Ingredients 

Maida (All purpose flour) : 2 cups
Rice flour : 2 tbsp
Sour thick curd : 3 cups
Salt: salt to taste
Onion - 1 (Finely chopped)
Green chilli :  Few Small pieces
Baking soda : A pinch
Oil :  Oil to deep fry

Method:

1.Mix maida flour, Rice flour, Salt and curd to make thick batter with out any lumps. Keep it aside for half hour. Add green chilli, onions and baking soda. Mix well.
2.Heat oil in a deep bottom vessel, take small quantity with hand or spoon and slowly drop in to hot oil. Fry until golden brown.
Serve hot with chutny.
You can have it for breakfast or evening snack.

Channa masala

Ingredients

Channa Dal – 1Cup
Green Chilli slit – 3
Tomato – 2
Onion chopped -1
Coriander Leaves - 2 springs
Curry leaves - 5
Dried red chillis - 2
Turmneric - pinch
Ginger garlic paste - 1 tbsp
Coriander powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Oil - 2tbsp
Salt to taste
Mustard seeds -1/2 tbsp
Urad dal - 1/2 tbsp

Method:


1. Boil channa dal in pressure cooker for just 2 whistles. It will be perfectly cooked soft and won't be mashy.
2. Heat oil in a vessel and crackle mustard seeds, curry leaves and urad dal.Sizzle the dried red chillies for few seconds and add in onions, and green chillies.Add a pinch of turmeric and ginger garlic paste,salt and saute them until soft.
3. When the onions get soft add tomatos and cook till cooked .Add coriander powder, red chilli powder 
4. Add channa dal and little more salt.cook them for 10 minutes until the masala gets coated to it well..Sprinkle coriander leaves and serve hot with roti!

Idly

Ingredients

1.Urad dal and rice ravva (cream of rice, rice suji) in a ratio of 1:2
2.Pinch of baking powder

Utensils

Blender/wet grinder
Idly stand with idly plates 
Cooker or Idly stand

Method:

1.Soak urad dal and rice ravva in just enough water overnight or for at least 4 to 6 hours in seperate bowls
2.Drain the water and keep the drained water aside.
3.Grind the dal into silky smooth batter. To get the medium tight consistency, add the drained water kept aside, as needed to the batter,while grinding. Remove the batter in a vessel.
4.Drain the water from rice ravva and mix thoroughly without any lumps. And add baking powder to it
5.Keep it covered, for overnight fermentation (at least 6hours) in a warm place. By morning, the batter will be doubled in volume. Stir in salt a. Consistency of batter must be medium not too tight or too watery. Add water if necessary.
6.Grease the idle holder or pan well and fill each of them with 3/4th full of batter.
7.Steam cook idlis on medium flame for about 15 minutes or until done.
8.Use a spoon to remove the idlis.
Serve them with sambar or chutney.

Cocunut chutney

Ingredients

Coconut - 1 cup, freshly grated
Roasted chickpeas - 1/4 cup (putnala pappu)
Green Chilies - 2-3 
Jeera - 1/2 tsp
Salt to taste
Tempering/Poppu/Tadka:
Channa dal - 1/2 tsp
Mustard seeds - 1/2 tsp
Curry leaves - a sprig
Oil - 1 tsp

Method:

1.Grind fresh coconut, roasted chickpeas, green chilies, jeera and salt to a smooth paste adding very little water. Remove onto a serving bowl.
2.Heat oil for tempering in a small pan. Add mustard seeds and allow to splutter. Add channa dal, curry leaves and turn off heat. Pour the tempering over the chutney.
Serve this  coconut chutney along side idli or dosa.

Cabbage Paratha

Ingredients:

 

1.              Atta/Wheat Flour – 4 cups

2.             Cabbage – 1/4^th finely grated or 2 small cups

3.             Besan/Gram flour/Chickpea flour – 2 Tsp

4.             Green Chilli – 1 large/2 small - finely chopped or Red chilli powder

5.              Ginger – 1 tsp – very finely chopped

6.             Ajwain – ½ Tsp

7.              Jeera – ½ Tsp

8.             Garam Masala – ½ Tsp

9.             Dhanya powder/coriander powder – ½ tsp

10.         Curry leaves – 6/7 finely chopped

11.           Corriander leaves – 1Tbsp finely chopped

12.          Turmeric – pinch

13.          Salt – To taste

14.          Oil – 2/3 Tsps

15.          Milk – Cold/Warm – 1 small cup

16.          Water – 1 small glass

17.          Butter /ghee – for toast purpose

 

Preparation Method:

1.   Take a Wide bowl, mix well all the above ingredients (1 to 15) except  butter and then sprinkle water little by little to make a stiff,non sticky, dough, knead it well with your palm & fingers.

2.   Ensure to add very little water otherwise the dough becomes very loose & could not be rolled into balls.

3.   Keep the dough aside for 10-15 minutes by covering it with a cloth or paper Napkin

4.   Now make some round balls out of the dough in medium size (not too small or not too big size)

5.   Roll out into thick parathas by dusting it with flour (atta), parathas should be in thick size, unlike rotis/pulkas.

6.   Toast the parathas one by one in heated Tawa & drizzle some ghee/butter/oil as per your taste in all around the parathas and cook, flip again & repeat the same thing.

 

Note: Spinach can also be added along with Cabbage & you will find different color J

Serve hot hot Cabbage parathas with any kind of Raita or even tastes great with curd and pickle J