Sundal with Whole moong dal

Ingredients:

1.Whole moong dal-1cup
2.Green chilli-3
3.Mustard and cuminseeds-1/2 tsp
4.Onion-1 mediumsize
5.Curry leaves-6
6.Oil-1tbsp
7.Lime juice-1/2 tbsp
8.Salt to taste
9.Turmeric powder

Preperation method:

1.wash and soak moongdal in water for 8 to 10hrs.
2.Pressure cook the soaked moong and keep aside.
3.Chop the green chilli and onion.
4.Take a pan and heat the oil.Fry the mustard and cumin seeds when they started popup add onion ,green chilli and curry leaves.
5.Add cooked moong after onion fries well and add a pinch of turmeric powder and salt,stir well.
6.Cook this for 4 min and turnoff the stove and add lime juice and mixwell.

Serve this hot or cool.
(We can prepare inthe same way chickpeas,kidney beans(small and whiteone)etc),

Bobbatlu

Ingredients:

1.Maida(all purpose flour)-1.5 cup

2.Chana dal-1cup

3.Sugar-1.5 cup(or jaggary 2cups)

4.Cardamon powder- apinch

5.Oil

Preperation method:

1.Take a bowl and mix maida,2tbsp of oil and a pinch of salt.

2.Add enough water to bowl to make soft dough.

3.Pour 3 tbsp of oil on the dough ( dont mix this oil with dough) and keep aside for 2 hour.

4.Wash and pressurecook the chana dal(dal should not be mashy after cooking).

5.Drain the extra water from cooked dal.

6.Now grind the cooked dal and sugar together.

7.Take a pan and heat 1tbsp of ghee and roast the the grinded dal and also mix cardamom powder .(stir continuously till grinded dal becomes thick).This is called poornam.

8.Prepare small balls with poornam.

9.Now take dough and make ball a little biggerthan poornam ball.

10.Take a polythene sheet and apply oil on it.

11.Place the dough ball on sheet and press it with fingers like small poori and place the poornam ball on it.

12.Now gently cover the poornam ball with dough edges and again make it as a ball and press it like poori.(Make sure that poornam should not come out).

13.Take a wide pan and heat it,and place the bobbatt on it.

14.Fry 2 sides of bobbatu by spreading a little oil on eithersides of bobbattu.

These bobbatlu can be served hot with butter on it or cool with hotmlik.

Bottle gourd halwa

Ingredients:

1.Bottle gourd-1cup(grated)

2.Sugar-1cup

3.Milk-1cup

4.Cashew-10

Preperation method:

1.Take a pan and heat the ghee.

2.Roast the cashew till it changes to golden brown colour and keep aside.

3.In the same ghee roast the grated bottle gourd(before doing this sqeezout the water from grated bottlegourd)stir continuosly.

4.Now add milk to it,when it starts boiling add sugar also.

5.Turn off the heat after sugar disolves completly.

6.Garinsh with cashew and serve.

Coconut chutney

Ingredients:


1.Coconut-1/2
2.Green chilli-3
3.Coriander leaves-1/4 bunch
4.Garlic flakes-2
5.Ginger-1/2 inch
6.Yogurt-1tbsp
7.Salt to tatse
8.Cumin seeds-1tsp


Preperation method:


1.Chop coconut,chilli and corinder leaves.
2.Grind all the ingredients and mix well.
3.Season the grinded chutney with uraddal,mustard,cumin seeds and curry leaves.


Serve this chutney with dosa,idli or with rice.

Ground nut chutney

Ingredients:

1.Ground nut-1/2 cup(roasted)

2.Onion-1 medimsize

3.Coriander leaves-1/4 bunch

4.Green chilli-2

5.Cumin seeds-1tsp

6.Garlic flakes-2

7.Salt to taste

8.Oil

Preperation method.

1.Chop the onion and fry them with a 2 tsp of oil .

2.Grind the all ingredients to make smooth paste by adding little water.

3.Seson it with cumin seeds,mustard,curry leaves and one red chilli with 2 tsp of oil.

Serve this chutney with idli or dosa.

Besan burfi

Ingredients:

1.Besan(gram flour)-1 cup

2.Sugar-1 cup

3.Ghee-1/2 cup

4.Cashew

Preperation method:

1.Take a pan and heat the ghee.
2.Roast the cashew till it changes to golden brown colour and keep aside.
3.In the same ghee roast the besan till it changes to golden brown colour(a nice aroma spreads in the kitchen),While doing this stir constantly.
4.Now sprinkle a little water and add the sugar and mix well.
5.Turn off heat and spread the besanmix in a plate.(apply the ghee to plate before pouring the besanmix).
6.Cut into diamond shapes after it had cooldown.

Set dosa

Ingredients:

1.Rice-2cups
2.Poha-1 cup
3.Yogurt-1 cup
4.Fenu greek seeds-1/2 tsp
5.Salt to taste
6.Oil

Preperation method:

1.Wash and soak the rice and fenugreek seeds for 2 hrs.
2.Wet poha with little water and grind the rice,fenugreek seeds and salt to taste together.
3.Keep the batter aside for 8 to 10 hrs.
4.Add the yogurt to the batter before making dosa.
5.Take a pan and heat it,and pour 1 tsp of oil and spread it.
6.Now pour the spoonful of batter on the pan and donot spread it .(The thickness of the batter should be such as when poured on the pan it should automatically set itself into fine thick circle).
7.Cook the dosa on bothsides on medium flame.

Serve this dosa with coconut chutney.

Paramannam

Ingredients:

1.Rice-1cup

2.Sugar -1 and 1/2cup

3.Milk-3cup

4.Cashew-10

5.Ghee-1/2 tbsp

Preperation method:

1.Wash the rice and cook the rice with 2 cups of milk.

2.Add the sugar to cooked rice,1 cup milk and again cook on medium flame and stir occassionally till sugar disolves.

3.Take another pan and heat the ghee and fry the cashew till it changes to golden brown colour.

4.Garnish the payasam with cashew.

Ginger chutney

Ingredients:

1.Ginger-1/2 cup(chopped)

2.Redchilli-6

3.Cumin seeds-1tsp

4.Menthi/fenugreek seeds-1tsp

5.Tamarind-small lemon size

6.Salt to taste

7.Sugar or jaggery-1tbsp

8.Oil-1tbsp

9.Chana dal-1tbsp

Preperation method:

1.Take a pan and heat the oil.Roast the cumin seeds and menthi seeds.

2.Add red chilli,ginger ,chan dal and tamarind.Roast all these on medium flame.

3.Grind the roasted one by adding little amount of water.

4.You can adjust sugar and salt according to your taste.

5.Season it with cumin seeds,mustard and curry leaves.

Serve this with idli,pesarattu,dosa etc.

Pesarattu

Ingredients:

1.Whole moong dal-2cup

2.Rice-3/4 cup

3.Green chilli-4

4.Ginger-2 inch

5.Salt to taste

Preperation method:

1.Soak the moongdal and rice for 4 to 5 hours.

2.Grind the chilli,ginger and salt and keep aside.

3.Grind the dal and rice by adding water like normal dosa batter.

4.Now add the both consistents and mix well.

5.Take a pan and heat it.Now take a spoonful batter and spread it on the pan like dosa.

6.Turn dosa and pour little oil on dosa and remove it from pan after 1 minute.

Serve this dosa with ginger chutney or any other choice of chutney.

Baby corn curry

Ingredients:

1.Baby corn-125grm

2.Tomato-4

3.Onion-1 medium size

4.Green chilli -3

5.Garam masala-1/2 tsp

6.Ginger garlic paste-1/2 tsp

7.Coriander leaves-few

8.Salt to taste

9.Oil-1tbsp

10.Turmeric powder-1/4 tsp

11.lCashew-25grm

12.Sugar-1tsp(optional)

13.Cumin seeds and mustard-1tsp

Preperation method:

1.Chop the baby corn,onion,tomato and green chilli.

2.Take a vessel and heat the oil.

3.Fry cumin seeds and mustard when they started to pop up add gingergarlic paste and onions.Stir occassionally on mediumflame.

4.Add baby corn and fry all together and stir occassionally.

5.Add chopped tomato and cook for 5 min.

6.Add turmeric powder,garammasala ,sugar and salt to taste.

7.Grind the cashew and add the powder to vessel and cook the curry for 2 min.

8.Garnish the curry with coriander leaves .

Serve hot with chapathi or poori.

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.

Aloo tikki

Ingredients:

1.Boiled and mashed potato-1/2cup
2.Boiled peas-1/2 cup
3.Green chilli paste-1tsp
4.Ginger garlic paste-1 tsp
5.Sesame seeds-2 tsp
6.Gram flour-2 tbsp
7.Dry mango powder-1 tsp(or lemos juice -1stp)
9.Coriander seed powder-1/2 tsp
8.Salt to taste
9.Oil for frying

preperation method:

1.Mix all the ingredients(except oil) well.
2.Take a 1/2 lemonsize mixture,and make a round ball and press it like tikki.
3.Prepare tikkis with remaining mixture like this.
4.Take a thick bottom vessel and heat oil.
5.Deep fry the tikis till it changes to golden browncolour.

serve hotwith tomato ketchup.