Sunnundalu

Ingredients:

1.Urad dal-1cup

2.Sugar-1cup

3.Ghee-1/4 cup

4.Cashew-6

Preperation method:

1.Take a vessel and roast urad dal till it changes to golden brown colour,stir continuously while roasting.

2.Cut cashew into small pieces.

3.Grind the cooled roasted dal to make smooth powder.

4.Grind the sugar also to make powder.

3.Take a vessel and heat the ghee and roast the cashew till it changes to golden brown colour.

6.Mix the dal powder and sugar powder well and add the heated ghee well with cashew.

7.Now make the round balls and the laddus or sunnundaluare ready.

Curd rice

Ingredients:

1.Rice-1 cup
2.Chana dal-1/2tbsp
3.Urad dal-1/2tbsp
4.Cumin seeds-1 tsp
5.Greenchilli-3
6.Coriander-1/4 bunch
7.Ginger-1/2 inch stick
8.Pepper-10(optional)
9.Salt to taste
10.Oil-1tbsp
11.Curd-1cup

Preperationmethod:

1.Cook the rice and keep aside.
2.Chop the chillies and coriander.
3.Take a thick bottom vessel and heat the oil.
4.Fry the cumin seeds,green chilli and dals.
5.Add the ginger and pepper and fry it well.
6.Cooldown the cooked rice in a plate.
7.Mix the rice ,fried one,curd, and salt to taste.

Tamarind rice

Ingredients:


1.Rice-2cup
2.Tamarind-1 lemon size
3.Ground nut-1tbsp
4.Chana dal-1/2tbsp
5.Urad dal-1/2tbsp
6.Green chilli-6.
7.Fenu greek powder-1tsp
8.Curry leaves-2stems
9.Sesame seed powder-1tbsp
10.Oil-2tbsp
11.Sugar-1/2tbsp(optional)
12.Salt to taste
13.Cumin seeds-1tsp
14.Mustard-1/2tsp
15.Turmeric powder-1tsp

Preperation method:

1.Cook the rice and keep aisde.
2.Prepare the tamarind juice approximatly 3/4 cup and keep aside.
3.Take a thick bottom vessel and heat the oil.
4.Fry the cumin seeds,mustard,ground nuts,greenchilli and dals.
5.Add curry leaves and stir once.
6.Add tamarind juice,turmeric powder and leave it to boil.
7.Add salt,sugar, and fenugreeek powder.
8.Live it to cook for 5 min till the juice becomes a little thick and a nice aroma spreads.
9.Remove the vessel from stove and mix the sesame seed powder and mix the cooked tamarind paste well
10.Now mix this tamarind paste with rice well.

Bottle gourd appalu

Ingredients:

1.Bottle gourd-1 cup(Grated)

2.Coriander-1/4 bunch

3.Sesame seeds-1tbsp

4.Moong dal-2 tbsp

5.Green chilli paste-2tsp

6.Rice flour-1cup

7.salt to taste

8.Oil for deep fry
9.Gingergarlic paste-1tsp

Preperation method:

1.Soak moongdal for 1 hr and clean and chop the coriander.

2.Take a wide vessel and mix all the ingredients well to make soft dough (don't add any water).

3.Rub the dough with 2 tsp of oil.

4.Take a thick bottom vessel and heat the oil.

5.Take a 1/2 lemon size dough and make appa on a polythene sheet rubbed with oil.

6.Deep fry the appalu till they changes to golden brown color.

Serve hot or cold.

Tomato pickle

Ingredients:

1.Tomato-1kg

2.Tamarind-125grm

3.Chilli powder-125grm

4.Salt-250grm

5.Garlic-125grm

6.Oil-300grm

7.Cuminseeds-2tsp

8.Fenu greek seeds-2tsp

9.Cumin seeds and mustard-1tbsp

10.Chanadal,Urad dal-1tbsp

Preperation method:

1.Chop the tomato and cook tomato in a vessel without adding any water or oil.Cook this tomato on medium flame till tomato slices turn mushy.

2.Add the tamarind to cooked tomato and let it to be cooldown completely.

3.Grind the cumin seeds and fenugreek seeds and keep aside.

4.Remove the skin of garlic and grind roughly half of it.

5.Add the remaining garlic into cooked tomato and also grinded fenugreek and cumins seeds powder.

6.Add chilli powder and salt to cooked tomato.

7.Now grind the cooked and mixed tomato to make soft paste.

8.Take a vessel and heat the oil,add the roughly grinded garlic,cumin seeds and mustard and dals.Fry it till garlic changes to golden brown colour.

9.Mix this seasoned oil after cooling to tomato paste and stirwell.

This tomato pickle can be stored for 3months and store it in airtight bottle.

Red capsicum chutney

Ingredients:

1.Red capsicum-1

2.Cumin seeds- 1tsp

3.Red chilli-2

4.Tamarind-1/4 lemon size

5.Salt to taste

6.Oil-2 stp

7.Roasted peanuts -1tbsp(optional)

Preperation method:

1.Chop the red capsicum into small pieces.

2.Take a pan and heat the oil.

3.Roast red chilli,cumins eeds and chopped capsicum well.

4.Grind the roasted one,tamarind ,peanuts and salt to make a soft paste.

season the redcapsicum chutney with hing,mustard,urad dal,curryleaves and cuminseeds.

Serve with rice.

Peanut powder

Ingredients:

1.Roasted peanuts-1 00gr

2.Red chilli-3

3.Garlic flakes-3

4.Salt to taste

5.Oil-2 tsp

6.cumin seeds-1tsp

preperation method:

1.Take a pan and heat oil.Fry red chilli,cumin seeds and garlic flakes for 2 min.

2.Grind the peenuts, salt and fried one together to make soft powder.

Serve with or without seasoning .

Serve this powder with ghee for idli or dosa and directly with rice.

Putnala podi

Ingredients:

1.Putnalu-1 cup

2.Red chilli-3(or chilli powder)

3.Garlic flakes-3

4.Salt to taste

5.Dry coconut powder-2tbsp

6.Oil-1tsp

Preperation method:

1.Take a pan and heat oil.

2.Roast all the ingredients,let it to be cool.

3.Grind the fried one to make soft powder.

Serve this powder with idli or dosa with little ghee.

Serve it with rice by mixing with roughly girnded onion.