Strawberry Smoothie

Ingredients:

strawberries- 7
Icecream - 1 scoop
Sugar or honey - 1/2 tbsp
Milk - 1/4 cup
Cashew nuts for Garnish

Method:

1. Take a blender, add strawberries,icecream, sugar, milk.
2. Blend until smooth

Serve into glass and garnish with cashew nuts....

Urad dal vada

Ingredients

Urad dal - 1 cup
Salt- 1 tbsp or to taste
Oil - For deepfry

Preparation
Wash and Soak urad dal/Black gram seeds for 3 to 4 hours or overnight.

Method 

1. Drain all the water from soaked urad dal and grind it along with salt. It is better to use wet grinder for grinding which helps to obtain soft and fluffy batter. Use very less water to make batter.
2. Take out the batter in a wide bowl and start beating it with hand for 5 minutes. It will make batter more light.Check if the batter is ready by dropping a small ball of batter in to bowl of water. If the batter floats then it is ready to use. If it sinks then you have to beat it with hand for a minute more. This step is important if you are using mixer for grinding.
3.Heat oil in a frying pan. Wetting your hand with water, take a small ball sized batter, make a hole in the middle with your thumb and drop it in to hot oil.
4. Fry these vadas until they turn brown in medium flame. Turn over and fry until another side gets golden brown.
5. Keep these fried uddina vada/medu vadas on kitchen tissue paper and repeat the process for remaining batter.

Medu vada/uddina vada is ready to be served with chutney and sambar. 

Note : If you want to add onions and ginger you can add to batter. 

Vegetable Biryani

Ingredients:

Basmati rice – 1 cup
Chopped onions – 1 cup
Cashew nuts - 1 tbsp
Vegetables – 2 cups (carrot, beans, peas,sweet corn, potato)
Green chilly – 2 (slit)
Ginger garlic paste – 1 tbsp
Biryani masala – 3 tbsp
Curd - 1/2 cup
Cinnamon – 1″
Cardamom – 2
Cloves – 2
Small bay leaves – 2
Finely chopped coriander leaves (cilantro) and mint leaves - 1/4 cup
Oil – 1 tbsp
Ghee or clarified butter – 2 tbsp
Salt to taste

Method 

1. Cut vegetables to 1″ in length.
2. Soak basmati rice for 20 minutes.
3. Heat oil in a pan and add cinnamon,broken cardamoms and cloves. Fry for a minute and add chopped onions and fry till it becomes golden brown.
4. Add ginger garlic paste and fry for a couple of minutes.
5. Add green chillies. After two minutes add the vegetables and stir well.
6. Now add salt, mix curd in one bowl with biryani masala and add to vegetables.
7. Cook until the raw smell of the spices are gone for about 5 to 6 minutes.
8. In between, heat ghee in another pan and add the cashew nuts and bay leaves.
9. Drain rice and add it to the pan. Stir gently without breaking the rice for a minute. Turn off the stove.
10.Add mint leaves and cilantro to the vegetables and spice mixture. Add some water if required.
11.A thick gravy is obtained. Add rice to this gravy and mix well.
12.Remove from heat and transfer it to an electric cooker or pressure cooker. Add 1 1/2 cups of water.
13.If you are using a pressure cooker, cook the rice for one whistle and then remove from heat.
14.If you are using an electric cooker as soon as the light turns to warm or the the rice is cooked, transfer the contents to a hot pack or a serving tray to avoid burning rice at the bottom.

Serve hot with Raitha

Pesarattu

Ingredients for Pesarattu

Whole green gram - 1 cup
Rice - 1/4 cup 
Green chillies - 3
Ginger - 1/2 inch 
Oil - 1 tsp
Cumin seeds - 1/4 tsp
salt to taste
Soak whole green gram n rice with sufficient water for 5 hrs or overnight

After 5 hours wash it throughly n make a fine paste along with chillies ,ginger and cumin seeds with the required amount of water needed to make smooth paste(smooth like dosa batter) in blender then add salt.

Ingredients for topping

Chopped onions - 1 cup 
Split moong dal - 1/4 cup 
Finely chopped Cashew nuts - 3 tbsp

Keep moong dal soaked in 1 cup water for 30 min,then discard the water n keep it aside , Chop the onions and keep aside. Keep all the toppings ready in separate bowls to sprinkle on the pesarattu.

Method:

1. Heat a tawa and pour one handfull batter and spread it with circular motion like dosa,it should be not too thick nor too thin .

2. Top it with a sprinkle of chopped onions ,cashew nuts ,little soaked moong dal.

3. Add few drops of oil and let it cook for a min then flip it n again add few drops of oil. Remove when both sides are properly cooked and looks slightly crispy.

Serve with chutney or Upma .

Banana smoothie

Ingredients:

Banana - 1
Icecream - 1 scoop
Sugar or honey - 1/2 tbsp
Milk - 1/4 cup
Cashew nuts for Garnish

Method:

1. Take a blender, add banana, icecream, sugar, milk.
2. Blend until smooth

Serve into glass and garnish with cashew nuts....

Pappu Biyyam / Chana dal Rice / Dal Garlic Rice

Ingredients:

Rice - 1 cup 
Chana dal - 1/4 cup
Garlic pods,remove the skin - 3/4cup
Green chillies,slit - 3
Salt to taste
Water as needed

Seasoning :

Urad dal -1tsp
Chana dal -1tsp
Cumin seeds -1tsp
Dry chilli -1
Mustard seeds -1tsp
oil

Method:

1. Soak rice and chana dal for half an hour.
2. In a oan  heat oil 
3. Add seasoning and green chillies and fry well.
4. Add chana dal  and water . Cook on medium heat till dal half cooked
5. Add garlic pods fry for a couple of minutes.
6. Add 2 cups of water and boil 
7. Once the water starts boiling add soaked and drained rice, add salt and close the lid and cook on medium flame .let it cook until the water is evaporated.
8. Serve hot with chutney

Tomato Drumstick curry

Ingredients

 Drumsticks – 3, cut into 3 inch pieces
 Tomato – 3, cut into 2 inch pieces
 Onion – 1, finely chopped
 Turmeric powder - 1/4 tsp
 Green chilies – 2, split into halves
 Dry chillies - 2
 Cumin seeds – 1/4 teaspoon
 Mustard seeds – 1/4 teaspoon
 Curry leaves – 10
 Salt – To taste
 Oil – 2 tbsp
 Red chili powder – 1/4 tbsp
 Coriander powder - 1/4 tbsp
 Chopped Coriander – 1 tbsp

Method:

1. Heat oil in a pan, add the cumin seeds, mustard seeds and let them splutter. Add the curry leaves, turmeric,dry chillies , onions, tomatoes and green chilies. Let them cook until the tomatoes are soft (7-8 minutes) under medium heat.
2. Add the drumsticks, salt , coriander powder and red chili powder. Cook for 20 minutes under medium heat with lid closed. Add the coriander and trun off the heat.
Serve hot with white rice.

Challa undallu / Crunchy rice flour balls

Ingredients:

Rice Flour - 3-4 cups
Sour Butter Milk - 1 cup 
Salt to taste
Green chilli paste - 2 tbsp
Oil(for frying)
Carom Seeds/Ajwain/vammu - 1/2 tsp

Method:

1. Take a deep pan and add sour butter milk to it and boil it completely.
2. Switch of the flame and add the rice flour to butter milk slowly by mixing it with a spatula to the consistency of chapati flour. Add salt ,ajwain and  green chilli paste as required to the rice flour or the butter milk before mixing.
3. Now make about 1 inch balls of the rice flour by applying oil to the hands in regular intervals so that the flour won't stick to your hands. 
4. Take a pan used for deep frying and add oil to it. Once the oil is heated, start adding few balls at a time and wait until they turn into golden brown color. 
5. Make sure the balls won't stick to each other in the pan .

Vangi Bhath / Brinjal Rice

Ingredients:

Long brinjal, cut into large pieces – 1

Onion – 1

Capsicum / Green Peppers – Half

Rice (cooked) - 1 1/2 Cup

Oil - 5 tsp

Urad dal - 1 tsp

Channa dal  - 1 tsp

Cumin seeds - 1/2 tsp

Cashews – ½ tsp

Red chillies - 2

Green chillies - 3

Turmeric powder - 1/2 tsp

MTR Vangi bath masala powder – 4 tbsp

Mustard seeds - 1/2 tsp

Curry leaves – 6

Corriander leaves for Garnish

Salt to taste

Method:

1.    Take a small pan and heat oil 
2.    Fry Cashews, peanuts, channa dal, cumin seeds, green chillis, red chillis, urad dal, curry leaves . stir it till is done. Keep it aside 
3.    In same pan add onion , brinjal  and salt at a time with out lid. So both will cook correctly . Cook on medium flame for 15 mins or till it cooks.
4.    Add capsicum to pan and cook for 10 mins .Don,t overcook Capsicum , it should be crunchy. Add turmeric powder to it . Add seasoning which we kept aside  and cook for 5 mins
5.     Add Vangi baath masala mix with the cooked rice .
6.     Delicious Vangi Baath is ready to serve and garnish with corriander leaves .

Carrot Tomato Rasam

Ingredients

Carrots peeled - 2
Tomato - 1
Water - 3 cups
Tamarind or 1 tsp Tamarind pulp
Turmeric pinch
Rasam powder - 1 tsp
salt to taste
Coriander leaves for garnishing

For seasoning

Oil - 1 tbsp
Mustard seeds - 1 tsp
Cumin seeds(Jeera) - 1 tsp
Curry leaves - 5- 6

Method:

1. In a boiling water, add tomatoes, carrot and let it cook until soft.
2.Once it cooked completely transfer into a mixer, make a smooth sauce of tomato and carrot.
3. Add this smooth sauce to a pan. Add turmeric, tamarind paste, rasam powder . Adjust the taste as needed, add sugar .let it cook for a boil.
4. Once the rasam started to boil. Turn off the heat and garnish with chopped coriander leaves and close the lid to let all the aromas stay in accord.
5. Heat oil in a pan. When the oil is heated, add mustard seeds, when they splutter, add cumin, curry leaves and cook on medium flame for 2 mins.

Serve it with steam rice, mudda pappu  and papad on the side.

Peanut Chutney

Ingredients:

Roasted and peeled peanuts - 1 cup
Green chilli - 3
Dry red chilli - 2
small lemon sized tamarind (soaked in warm water for 10 mts)
Jeera - 1/4 tsp
salt to taste
3/4 cup water

For poppu/tadka/seasoning:

Channa dal - 1/2 tsp
Mustard seeds - 1/2 Tsp
Split black gram dal - 1/2 Tsp
Curry leaves - 4-5
oil - 1/2 tsp

Method:

1. Grind the roasted peanuts, tamarind, jeera ,green chilli, dry red chilli along with salt and half a cup of water.
2. Heat oil in a pan for seasoning. Once hot, add the channa dall, mustard seeds and once they splutter, add the split gram dal and let it turn golden brown. Add the curry leaves and turn off heat.
3. Take chutney into serving bowl and serve with idlis or dosas. 
                                         
                                            

Besan Bread Toast

Ingredients:

Bread: 4 Slices
Oil : 2 tbsp
Green Chilli Paste: 1/2 tsp
Grated Carrot - 1 
Spring onions - 1/4 cup
Tomato - 1
Onion - 1
Carom Seeds/Ajwain/Vamu - 1/4 tsp
Salt : To taste
Water : 1/2 cup
Bengal Gram Flour/Chickpea Flour / Besan - 1/2 cup

Method:

1. Take a mixing bowl, add besan, chopped onions, grated carrot, chopped spring onions, chopped tomato, vamu, green chilli, salt
2. Mix with water as a thick batter. 
3. Take a pan and toast bread on one side. 
4. Apply the batter to toasted side of the bread. 
5. Apply oil to pan and place the bread with batter applied side so that it will cook the batter.
6. Cover with lid and cook on low flame for about 6-7 mins or till the batter is fully cooked.
7. Flip the bread slice and toast on the other side for a min.
8. Take into serving plate and enjoy with tomato ketchup.

Semiya Pulihora

Ingredients:

Semiya : 1 cups
Oil : 2 tbsp
Green Chillies : 4 to 5
Curry Leaves : a few
Chana Dal : 2 tbsp
Urad Dal : 1 tsp
Mustard Seeds : 1 tsp
Jeera : 1 tsp
Peanuts : 2 tbsps
Cashew : 2 tbsps
turmeric powder : 1/4 tsp
Salt : as required
Juice of 1 lemon or as desired
water : 4 cups 

Method:

1. Boil water in a vessel along with one tbsp of oil  and salt.
2. Add semiya to the boiling water and take off the stove when it starts boiling again.
3. Strain the semiya in a strainer and immediately run some cool water over it to avoid stickiness.
4. In a pan, heat 1 tbsp oil and fry mustard seeds, jeera, urad dal, channa dal, Green chillies, cashews, peanuts, Turmeric and curry leaves. 
5. Add semiya and saute for few minutes. Add salt as required. 
6. Switch off the stove and add lemon juice.  
7. Take into serving bowl

Asparagus Fry

Ingredients:

Asparagus – 1 lb
oil - 3tsp
Cumin Seeds - 1/4 tsp
Curry leaves - 4
Coriander powder - 1/4 tsp
Red chilli powder - 1/4 tsp
Karapodi - 1/4 tsp (Optional)
Senaga pappu/Putnala pappu  powder- 1/4 tsp (Optional)
Salt to taste


Method:

1. Wash the Asparagus and cut hard ends.Chop into small size
2. In pan, heat oil on medium heat.
3. Once hot add Cumins seeds and curry leaves.
4. Add Asparagus, Salt mix well and place lid over the pan and cook for 15 mins on medium heat
5. After asparagus cooked, add chilli powder and coriander powder and mix well and cook without lid for 5 mins until the moisture has evaporated.
6. Finally add Senaga pappu powder and karapodi as per your taste.
7. Take it to serving bowl.

Palakura pappu/Spinach dal/

Ingredients:

Cooked toor daal / kandi pappu - 1 cup
Small onion, chopped - 1
Green chillies, chopped - 4
Spinach - 1 cup
garlic cloves, smashed or chopped - 2
channa daal - 1/4 tsp
Urad daal - 1/4 tsp
Jeera - 1/4 tsp
Mustard seeds - 1/4 tsp
pinch of hing or asfoetida ot inguva
Turmeric powder - 1/4 tsp
Tamrind - Small pinch
Chilli powder - 1/2 tsp
Curry leaves - 5-6
Oil - 1 tbsp
salt to taste

Method:

1. In a pressure cooker, place a cup of toor dal, turmeric pwd,chopped onion,green chillis,garlic,spinach ,tamarind, 2 1/2 cups of water and pressure cook upto 3 whistles. After dal cooked add salt to mash dal, you can add more water if you want a watery consistency. Cook on slow to medium flame for 4-5 mts. Turn off heat.
2. In a small pot, heat oil, add channa daal, urad daal, Add mustard seeds and jeera and let them splutter. Add curry leaves and hing
3. Add the daal to this mix and mix well. Remove from heat .
Serve hot with rice, roti or chapathi. Enjoy!!!

                                                        

Challa Attu / Sponge Dosa

Ingredients:-

Rice -1 cup (any rice )
Poha-1/4 cup
Fenugreek Seeds / Methi-1 tsp
Sour Yogurt/ Butter milk-2 cups
Chopped onions -1
Chopped green chillis - 2
Salt to taste
Oil-for spray
Cooking Soda-1/2 tsp

Method:-

1. Wash and soak the rice,Soak the poha and methi seeds together in yogurt.It should soak atleast 6hrs.
2. Grind them into batter without adding much water.
3. The batter should be comparatively thicker then the usual dosa batter.Add Cooking soda to it.
4. Keep it for 12 hours or overnight for fermentation.
5. Heat tawa in medium heat,pour a batter.Do not spread,just let the batter spread on its own naturally. Spread chopped onions and green chillis on it.Pour a oil  drops along the edges of the dosa.
6. Cover it with lid on medium heat.Then when the upper side gets cooked ,flip  it to the other side and cook.
7. The dosa will rise up to half an inch of thickness in the pan,yet soft and spongy.Take out of the tawa.

Note: Dosa should form small holes ,then only it is in perfect 
Now serve it hot with chutney.

Chicken Fry

Ingredients:

Chicken- 2 pounds
oil - 3 tbsp 
Ginger garlic - 2 tbsp
Red chilli powder - 1/2 tsp
Corriander powder - 1/4 tsp
Garam masala - 1/4 tsp
Mustard seeds - 1/4 tsp
Curry leaves – few leaves
Garlic - 2 cloves
salt to taste

Method

1.Cook chicken in a pan by adding Ginger garlic paste , till it is cooked . Water in chicken should be evaporated 
2.Heat oil in another pan, add cumin seeds, crushed garlic ,curry leaves and add cooked chicken to it .
3.Fry till the chicken is golden brown and add red chilli powder, corriander powder, garam masala , salt and fry for 5-10 mins in low flame and take it off to a serving bowl. 

Samosa

Ingredients:

Maida (all-purpose flour)- 1 Cup
oil - 2 tbsp 
ajwain -1/4 tbsp
Water - To make dough
salt to taste
oil for deep frying

For the filling:

Boiled potatoes - 3
Onion -1 chopped
Red chilli pwd - 1 tsp 
Coriander pwd - 1/2 tsp
Chat masala - 1/2 tsp
Cumin seeds - 1/4 tsp
salt to taste

Method :

1.Mix the maida with salt, oil, ajwain, combine. Now slowly add enough water to make a dough, not too soft. Divide the dough and shape into balls. Keep aside covered with moist cloth for 1 hr.
2 Meanwhile, heat a vessel, add oil, add cumin seeds and allow to brown. Add the onion ,spice powders and a tbsp of water and saute for a few secs. Add the crumbled potato and cook over medium flame for a few minutes, approx 3-4 mts. Turn off heat.
3 Now that the stuffing is ready, prepare the outer layer for the samosas.
4 Prepare each ball as puri. Take a knife and divide the puri into two by cutting through the center.
5 Now take a semi-circle piece of the puri, and make a fold in the shape of a triangle . Seal along the fold. Now place stuffing inside between this cone . Wet your finger and run it along the edges of the dough with water and seal to enclose the stuffing.
6 Press the ends firmly so that the filling does not come out during the deep frying process. Prepare with the rest of the dough in the same manner.
7 Heat enough oil in a wide vessel to deep fry the samosas. Heat the oil till hot . Reduce flame to low medium and drop samosas into the oil .slowly and deep fry them till golden brown, turning them carefully to the other side so that it cooks on all sides. Deep fry on low to medium heat 
8 Remove onto absorbent paper

Cauliflower Pickle

Ingredients :

Cauliflower - 2 cups

Mix of Red Chilli Powder , Mustard seeds powder , Salt - 1 cup 

Lemon Juice - 1 cup ( As per your taste)

Oil - 1 Cup

Procedure :

1.Separate cauliflower into small flowers then wash it and make it dry without water.It must be dry while preparing pickle.

2.Take glass bowl then add cauliflower,red chilli powder,mustard seeds powder,salt,oil and mix it.We have to keep  aside for 1 day 

3.Next day we can lemon juice to it . 

4.From 4th day onwards we can use it 

Bread pizza

In
Ingredients

Bread Slices (Wheat or milk bread)
Pizza sauce
Vegetables for pizza topping ( I have taken capsicum , tomatoes, onion )
Mozerella cheese
Salt to taste
oil - 1 tsp

Method:

1.Toast bread slices till slightly crisp. To toast the bread slices use a bread toaster or use a pan and toast on stove top.
2.Heat pan and add oil to it. And add capsicum , onion and salt to it . Just fry for 4-5 mins .Then add tomatoes . Turn of the stove
3.To a toasted bread slice add some pizza sauce and spread evenly. Above the sauce, spread the pizza topping on the bread slice. And spread grated cheese all over to bread slice. Ensure that the topping is fully covered with grated cheese.
4.Pre-heat oven to 350 F for 10 minutes. Transfer the prepared bread slice on to a high stand grill tray. Place the grill tray in oven and grill for 7 minutes or till cheese melts. Once the cheese is melted bread pizza will be ready to serve. transfer to a serving plate and cut with a pizza cutter.

Garnish with red chilli flakes and enjoy Bread pizza

Brinjal tomato curry

Ingredients

Tomatoes - 2
Brinjal - 4
Onion - 1 medium chopped
Turmneric powder - 1/4 tsp
Chilli powder - 1tbsp
Corriander powder - 1tsp
Salt to taste
Oil 4 sps
Cumin seeds - 1/4 tsp
Mustard seeds - 1/4 tsp
Chana dal - 1/4 tsp
Curry leaves - 4
Urad dal - 1/4 tsp
corriander for garnish

Method:

1. Cut tomatoes and brinjal into small cubes.
2. Heat oil in pan and  Mustard seeds and wait till they splutter, cumin seeds ,chana dal, urad dal , curry leaves . Stir till dal fry.
3. Add chopped onions add salt . Now add Turmeric powder ,chilli powder and corriander powder.
4. Add brinjal pieces and saute for few mits.
5. Now add tomato pieces .
6. Add little water and cook till brinjal and tomatoes r well cooked.
Garnish with corriander leaves and serve with rice, roti, naan etc.........

Mango Kulfi

Ingredients 

Milk - 500 ml
Sweetened condensed milk - 2 tbsp
Mango pulp - 1 cup
Powdered sugar - 2 to 4 tablespoons (Adjust sugar as per your taste)
Chopped almonds, Cashews - 1/4 cup

Method:

1. Take the milk in a heavy bottomed pan and boil on low heat till it is reduced to 250 ml.
2. After milk boil , add condensed milk and sugar . Simmer for 5 minutes. Take off the heat.
3. Cool completely, add mango pulp and chopped almonds and cashews to it.
4. Pour into moulds and freeze till set and firm.


To serve, place mould in hot water and wipe the mould with it for a few seconds. Then you can open the mould


       

Dosakaya Pachadi (Cucumber Chutney)

Ingredients

Dosakaya/Yellow Cucumber – 1 Medium sized finely chopped
Minapappu/Udad Dal/Black Gram - 1 tbsp
Tamarind Pulp – 1 tsp
Green chillis – 5
Garlic - 2
Jeera - 1/2 tsp
Avalu/Rai/Mustard Seeds – 1/2 tsp
Curry Leaves – 4 or 5
Oil - 2 tsp
Salt to Taste
Coriander  leaves

Method: 

1. Peel the dosakaya and cut into finely chopped and remove seeds 
2. Add salt to finely chopped cucumber and mix well and set aside
3. Grind the green chillis, gralic, jeera, tamarind, coriander leaves . Add the ground mix to the dosakaya mix.
4. Heat 1 tsp of oil.
5. Add mustard seeds and wait till they splutter. And add curry leaves
6. Add to the doskaya pachadi.
Mix well.
Let it marinate for about 1 hour.
Serve with hot rice or with curd rice as a side dish.

Ridge Gourd Peel Chutney / Beerakaya Thokku Pachadi Recipe

Ingredients:

Skin of 1 large ridge gourds, wash and peel the skin (prepare another dish with the peeled ridge gourd)
Green chillis - 2
Red chilli -3
Split gram dal/minappa pappu - 1 tbsp 
Cumin seeds - 1 tsp 
very small lemon sized tamarind
oil - 2 tsps 

For seasoning/poppu/tadka:

Mustard seeds - 1/2 tsp
Hing
Chana dal -1/2tsp
Urad dal -1/2tsp
few fresh curry leaves
oil - 1/2 tsp 

Method:

1.  Heat a tsp of oil in a cooking vessel, add split gram dal, cumin seeds,red chilli and stir fry for a few seconds till the dal turns red. Remove and keep aside.
2.  In the same vessel, add green chilli and the ridge gourd peels (chop them into small pieces) and fry on medium heat for 4-5 mts. Add the tamarind to it and leave aside to cool.
3.  Once cool, grind the dal,ridge gourd, cumin, green chillis,red chilli, tamarind , salt,  till coarsely ground .
4.  Heat half a tsp of oil in a pan, add seasoning stir fry for a few seconds.
5.  Pour the seasoning over the ground pachadi and serve with hot rice.

Sooji Halwa/Bombay rava halwa

Ingredients:

Sooji/upma rava  - 1 cup 
Sugar - 1 cups  (adjust to suit your taste)
Water - 3 1/2 cups
Melted ghee/clarified butter- 4 tbsps 
Cashew nuts, Raisins - 12-15 
Cardamon powder - 1/4 tsp


Method 

1. Heat a heavy-bottomed vessel, add 2 tbsps of melted ghee, add cashew nuts and raisins and toast them till golden brown. Remove them and keep aside.
2. In the same ghee, add sooji/semolina and fry till brown . You have to constantly stir it or else it will burn. 
3. Add water and cook on slow flame stirring constantly. It will come together like a thick . cook on slow flame.Add sugar , Cardamon powder mix well.
4. Add roasted nuts and raisins and mix. Cook on low flame for another mt. Add 2 tbsps of warm ghee and mix. Turn off flame, remove onto a serving bowl.
5. Garnish with the remaining nuts and raisins and serve warm.

Putnala pappu (Roasted Bengal Gram ) Chutney:

Ingredients 

Putnala Pappu-1 cup
Green Chillies - 7 
Salt to taste
Jeera - 1/2 Tbsp

SEASONING:
Oil 2 spoons
Mustard seeds half spoon
Jeera half spoon
Curry leaves

Method: 
1.Mix Putnala pappu,Green chillies,jeera, salt in to a paste by adding water.

Garnish with the Seasoning.
Serve with Idlis or Dosas,Pesarattu etc Tiffins.

                                   

Onion Rava dosa

Ingredients 

Rice flour - 1 cup
Rava - 1/2 cup
Maida/ all pupose flour - 1/2 cup
Jeera/cumin seeds - 1 1/2 tsp
Green chilli -1 very finely chopped
Onion -1 finely chopped
Water - 2  3/4 cup
Oil for making dosas
Salt as needed

Method

1. Mix rava , maida, Rice flour with water with no lumps leave it for 15 minutes.

2. Chop onions and green chillies very finely.

3. In a bowl, mix together green chillies , onions and salt needed to rava batter. 

4. First heat a non stick tawa .  

5. When the tawa is heated well,Remember for every dosa, you have to mix the batter well, so that the rava will not settle at the bottom. You cannot spread the rava dosa batter like normal dosa.

6. After mixing it, take a small cup of batter and pour on tawa . pour the batter from the edges towards the center.

7. Let the dosa get cooked. Rava dosa will take longer time to get cooked than normal dosa, so do not be in a hurry to flip over the dosa. Drizzle a tsp of oil around the dosa.

8. Let the dosa get cooked evenly on all sides.(You can adjust or move the tawa if needed)

9. Wait until the bottom turns nice golden brown and the corners start lifting up slightly.

10. Once the bottom turns golden brown, flip over to the other side. Drizzle another 1/2 tsp of oil around the dosa. Let the other side also get cooked.

crispy rava dosa 

Once cooked, remove from flame and serve hot with  chutney.

Chamadumpa vepudu/Arbi Fry

Ingredients:

Chamadumpalu/arbi : 1/4 kg
Oil : 1/2 cup (you can adjust the quantity as you wish)
Salt , chilli powder, Corriander powder, dry peanut powder: To taste
Curry leaves - 3

Method: 

1. Wash the arbi well to remove any mud .
2. Drain off the excess water.
3. Place the arbi in pressure cooker and add enough water to immerse all the pieces.
4. Place the cooker on stove for 3 whsites and cook till done.  Once the cooker cools to room temperature, drain out the excess water from the arbi and keep the pieces aside.
5. Peel the skin off the arbi. It does come off easily.
6. Now chop the arbi into bite sized pieces and keep aside.
7. Heat the oil in a non stick kadhai.
8. When the oil warms up, add all the pieces to the kadhai.
9. Do not stir or move the pieces for about 5 minutes. Allow to cook on medium flame. Stirring at this point may mash up the pieces.
10.When you feel that the pieces at the bottom have fried a bit, gently stir around it.
11.Keep repeating the process till all the pieces have browned well.
12.Now add the salt and mix well.
13.Add all spices to it (If you like any other spices also you can add) and Curry leaves .Mix again.

Serve hot with rice.

Nimmakaya Pappu / Lemon Dal

Ingredients:

Cooked toor daal / kandi pappu - 1 cup
Small onion, chopped - 1
Green chillies, chopped - 4
Enough lemon juice to suit your taste
garlic cloves, smashed or chopped - 2
Urad daal - 1/4 tsp a
Jeera - 1/4 tsp 
Mustard seeds - 1/4 tsp
pinch of hing or asfoetida ot inguva
Turmeric powder - 1/4 tsp 
Chilli powder - 1/2 tsp 
Curry leaves - 5-6 
Oil - 1 tbsp 
salt to taste
Coriander leaves, chopped - 1 tbsp 

Method:

1. In a pressure cooker, place a cup of toor dal, turmeric pwd,chopped onion,green chillis,garlic, 2 1/2 cups of water and pressure cook upto 3 whistles. After dal cooked add salt to mash dal, you can add more water if you want a watery consistency. Cook on slow to medium flame for 4-5 mts. Turn off heat.
2. In a small pot, heat oil, add urad daal, Add mustard seeds and jeera and let them splutter. Add curry leaves and hing
3. Add the daal to this mix and mix well. Remove from heat and add the lemon juice. Add coriander leaves to garnish. 
Serve hot with rice, roti or chapathi. Enjoy!!!

Mango Rice Recipe (Mamidikaya pulihora )

Ingredients 

Cooked Rice - 2 cup

Grated mango -1 cup

Turmeric powder - 1/4 tsp

Salt as needed

For the seasoning 

Oil - 2 tsp 

Mustard seeds -1 tsp

Bengal gram/channa dal -2 tsp

Urad dal -1 1/2 tsp

Cashew nuts - 1/4 cup

Green chillies -2 slit

Peanuts -1/4 cup 

Curry leaves - few

Method

1.Cook rice in such a way that each grain remains separate. Spread it on a plate to cool.

2.Wash, peel and grate raw mangoes.

3.Fry peanuts and cashews separately and keep it aside. 

4.Heat oil in a pan, add mustard seeds, when it splutters, add bengal gram, urad dal, green chillies

5.When dal turns golden brown, add peanuts,cashews, turmeric powder, salt needed and curry leaves.

6.Add grated mangoes and mix well to combine with the spices. Cook for just 2-3 seconds and switch off the flame. 

7.Add cooked rice and mix gently using a fork taking care not to break the rice. Check for salt, add if required.

Enjoy mango rice 

Capsicum Potato curry

Ingredients

Potatoes - 2 cubed
Capsicum - 1 cubed
Onion - 1 finely chopped
Green chillies - 2 
Turmeric powder - 1/2 Tsp
Ginger garlic paste - 1 Tsp
Coriander powder - 1 1/2 Tsp
Chilly powder - 1/2 Tsp
Cumin/jeera powder - 1/4 Tsp
Milk - 2 Tsp
Water - 1 1/2 cups
Mustard seeds, Cumin seeds - 1/2 tsp

Curry leaves - 4

oil - 1 1/2 Tbsp
Salt - To taste
Coriander leaves - For Garnishing

Method:

1.Heat oil in a kadai or pan.Add mustard seeds, let them pop, add the cumin seeds and add curry leaves
2.Add onions saute till it turns light brown . 
3.Add ginger garlic paste , green chillies and fry for a minute.
4.Add all the spice powders ,potates ,salt and water  .Mix well and cook covered till they are 3/4th done.
5.Add capsicum and green peas. Stir and cool covered.
6.Open the lid and add Milk and mix well , simmer for 2 minutes . 
7.Finally add coriander leaves and put off the stove. 

Serve hot with Rice and rotis