Saturday, December 29, 2007

SWEETS


BANANA HALWA

Ingredients

  • Bananas - 4
  • Sugar - 1 cup
  • Ghee - 1 tbsp
  • cardamons - 4

Method

  1. Peel and mash the bananas.
  2. Pour ghee into a nonstick pan, add the mashed bananas and roast for 10 min.
  3. Add the sugar and roast for another 10 min.
  4. Add the crushed cardamons.
  5. Take off the pan from stove and transfer the halwa into the greased plate.
  6. Spread and cut into squares or diamond shapes.


CARROT HALWA

Ingredients

  • Carrots - 1 lb
  • Ghee - 1/2 cup
  • Milk - 2 cups
  • Sugar - 1 cup
  • Almonds - 1/2 cup (sliced lengthwise)
  • Cardamons - 3

Method

  1. Scrape, wash and grate the carrots.
  2. Take a nonstick vessel and pour ghee into it. When hot enough toss in the grated carrots and fry.
  3. Fry till it attains the transparent red color.
  4. Add the milk and cook till all the milk is absorbed.
  5. Add the sugar and cook.
  6. Now add the almonds and crushed cardamon powder.
  7. Stir continuously till halwa is dry.
  8. Transfer into a greased plate and cut into desired shapes.


TOMATO HALWA

Ingredients

    >
  • Tomato pulp - 1 cup
  • Sugar - 1 cup
  • Ghee - 1/2 cup
  • Few cashewnuts and pista
  • Cardamons - 3

Method

  1. Put a pan on the stove and pour the tomato pulp and stir and cook until it comes to thick consistency.
  2. Add sugar and ghee little by little.
  3. Cook until the misture leaves the sides of the pan (ghee starts to separate).
  4. Add the crushed cardamons and fried cashews and pistas.
  5. Remove from stove and transfer into greased plate. After cooled, cut into desired shapes.


SEMIYA PAYASAM

Ingredients

  • Semiya - 1 cup
  • Sugar - 1 1/2 cups
  • Ghee - 1 tbsp
  • Milk - 3 cups
  • Dry fruits - few
  • cardamons - few

Method

  1. Put a vessel on the stove and heat the ghee.
  2. Fry the dried fruits, keep aside and in the remaining ghee fry the semiya.
  3. Bring the milk to boil and add the semiya, cook until soft. (If the semiya is thick cook the semiya in water before adding to the milk. This will prevent it from absorbing lot of milk and becoming hard when added to milk.)
  4. Now add the sugar (increase or decrease acording to your taste).
  5. Stirring continuously cook for 5 more min. Then add the fried dry fruits and crushed cardamons.


Sabudana payasam

Ingredients

  • Milk - 6 cups
  • Sabudana (saggubiyyam) - 2 cups
  • Sugar - 2 cups
  • Cardamons - 5
  • Cashews and raisins - few
  • Ghee - 2 tbsp

Method

  1. Boil the milk in a vessel.
  2. Add sabudana and 1 tbsp of ghee, cook until soft.
  3. After cooked add sugar and cook for few more minutes.
  4. Fry Cashews and raisins in remaining ghee and add this to the payasam.
  5. Also add crushed cardamons.

Greengram payasam

Ingredients

  • Green gram dal - 1 cup
  • Water - 4 cups
  • Sugar - 1 cup
  • Milk - 3 to 4 cups
  • Ghee - 2 to 3 tbsp
  • Few cashewnuts and raisins
    • H4
  • Cardamons - 3

Method

  1. Fry the greengram dal in a thick vessel on a low heat without changing the color of the dal.
  2. Bring to boil 4 cups of water, add the dal and cook until soft.
  3. Make a syrup of sugar adding little water.
  4. Pour this into cooked dal and stir until dal is mixed well.
  5. Pour the milk slowly and gradually into this stirring continuously so that it does not curdle. (Use the milk according to the way you like your payasam that is thick or thin).
  6. Remove from stove and add the fried cashews and raisins. Also add the cardamon powder.
  7. Go on stirring atleast 3 to 4 min after you add dried fruits so that the payasam does not curdle.
  8. This can be served warm or cold.


Rice flakes payasam

Ingredients

  • Rice flakes - 1 cup
  • Milk - 5 cups
  • Broken raw rice - 1/2 cup
  • Condensed milk - 1/2 tin
  • Sugar - 1/2 cup
  • Ghee - 1 tbsp
  • Cardamon powder - 1/2 tsp

Method

  1. Fry the rice flakes crisp in little ghee.
  2. Take 2 cups of milk and bring it to boil, add the raw rice and cook until rice is soft.
  3. Add the remaining milk, condensed milk and sugar.
  4. Stirring continuously cook till it becomes thick. Add the cardamon powder.
  5. Sprinkle the rice flakes just before serving.
Note
If you don't want to use condensed milk, omit it and increase the sugar quantity. Increase the simmering time as to get the thick consistency.


Rice pongal

Ingredients

  • Rice - 1 cup
  • Milk - 3 cups
  • Jaggery - 2 cups
  • Ghee - 1/2 cup
  • Cashews & raisins - few
  • cardamon - 4
  • coconut - grated coconut or fried small coconut pieces

Method

  1. Put a pan on stove and heat the ghee. Fry the dry fruits and coconut pieces.
  2. Cook the rice with milk either in the pressure cooker or seperately in a vessel.
  3. Add jaggery to the cooked rice and simmer for some more time.
  4. Add the dry fruits, coconut pieces(grated coconut) and crushed cardamons.
  5. Add the remaining ghee.


Coconut milk burfi

Ingredients

  • Milk powder - 1 cup
  • Grated coconut - 2 cups
  • Sugar - 1/2 cup
  • Water - 1/2 cup
  • Milk - a liitle to add color
  • Food color - a pinch
  • Vanilla essence(optional) - 1/2 tsp

Method

  1. Put a nonstick pan on stove and add the grated coconut, sugar and water.
  2. Cook this till it becomes sticky and one thread consistency.
  3. Add the color mixed with milk. Also add vanilla essence.
  4. Stir & cook for some time.
  5. Add the milk powder, stir properly.
  6. Transfer this to a greased plate, spread and cut into shapes before it becomes hard.


Mysore pak

Ingredients

  • Besan (senagapindi) - 1 cup
  • Sugar - 2 cups
  • Ghee 1 to 2 cups
  • Water - 1 cup

Method

  1. Roast the besan in little ghee till raw smell goes away.
  2. In a thick vessel add the sugar and water.Stirring continuously make a syrup of two-thread consistency.
  3. Add the besan little by little stirring all the time.
  4. Add one cup of ghee slowly.Add the remaining ghee 2 spoons at a time every 2 min.
  5. Stir continuously cook till the mixture leaves the sides of the pan and also mixture starts turning red at the bottom of the pan.
  6. Transfer this to a greased plate and cut into desired shapes before it becomes very hard.


Sunnundalu

Ingredients

  • Split urud dal - 2 cups
  • Rice - 1/4 cup
  • Sugar - 1 1/2 cups
  • Ghee - 1 cup approximately

Method

  1. Dry roast the urud dal till nice aroma comes out, powder it and keep aside.
  2. Dry roast the rice and powder it.
  3. Powder the sugar.
  4. Mix all these powders and make laddus adding sufficient ghee.

chekkara pongali

Ingredients

  • Split greengram - 1 cup
  • Rice - 2 cups
  • Sugar - 2 1/2 cups
  • Ghee - 1 cup approximately
  • Coconut - few fried coconut pieces or grated coconut
  • Cashews and raisins - few

Method

  1. Pressure cook the dal and rice adding 6 cups of water.
  2. Make a syrup oa sugar adding little water.
  3. Add this syrup to the cooked dal and rice mixture. Add atleast 3/4 cup of ghee.
  4. Add the fried cashews, raisins and grated coconut or fried coconut pieces.
  5. Add crushed cardamon powder.


Palathalikalu

Ingredients

  • Milk - 1/2 liter (about 5 to 6 cups)
  • Rice flour - 1 cup
  • Jaggery - 200 gms (about 2 cups grated)
  • Coconut - 1/4 cup grated or coconut pieces fried in ghee
  • Cashews - few
  • Ghee - 3 tbsp
  • cardamons - 4
  1. Put a small vessel on the stove, add 1 1/2 cups of water. After water starts boiling, add rice flour and stir properly, take it out of stove immediately.
  2. After this dough is little hard and cool knead it with little oil applied to your hands.
  3. Take a small quantity of dough in your palms, start elongating into a long string in a medium size thicknes.
  4. Break this into 1 inch pieces. Proceed with rest of the dough.
  5. Take a big vessel and boil the milk. Add the prepared riceflour pieces and cook.
  6. After they are cooked ( it takes about 20 to 30 min) it it off the stove and add the crushed jaggery (or make syrup with jaggery adding little water and then add) .
  7. Add grated coconut, crushed cardamons and cashews fried in ghee.
NOTE:
This states very good when eaten warm, can be served cold too.

Poornalu

Ingredients

  • Channa dal - 3 cups
  • Rice - 1 1/2 cups
  • Urad dal - 1 cup
  • Jaggery - 250 gms (about 2 to 3 cups grated jaggery)
  • Cardamons - 5
  • Coconut - 1/4 cup grated or few coconut pieces fried in ghee
  • Cashews - few
  • Oil - for deep frying

Method

For batter:
  1. Soak rice and urad dal for about 6 hours.
  2. Grind this into smooth and thick batter, add little salt and keep it aside.
For poornam:
  1. Wash the channa dal, add double quantity of water and cook until soft.
  2. Remove any excess water and mash it nicely (or can be mashed in blender).
  3. Add jaggery to this dal and cook until it becomes little hard.
  4. Add fried cashews, grated coconut and crushed cardamons to this.
  5. Make a medium size balls from this mixture.
  6. Dip this in above batter and fry them in hot oil until brown.
  7. Serve hot.

Semiya kesari

Ingredients

  • Vermicelli - 1 cup
  • Sugar - 2 cups
  • Water - 2 cups
  • Ghee - for frying
  • Grated coconut - as desired
  • Dry fruits - few
  • Cardamons - few
  • Pinch of orange color

Method

  1. Put a pan on stove and add few spoons of ghee. Fry the dry fruits and keep aside.
  2. In the remaining ghee fry the vermicelli until light golden color.
  3. Bring water to boil and add the food color. Add the fried vermicelli and cook until soft.
  4. Now add the sugar(reduce it if you don't like too sweet) and grated coconut.
  5. Finally add the dry fruits and crushed cardamons.

Rava kesari

Ingredients

  • Rava - 1 cup
  • Ghee - 1/2 to 3/4 cup
  • Water - 2 cups
  • Sugar - 1 to 1 1/2 cup
  • Cashews ,raisins - few
  • Cardamons - 3
  • Pinch of orange food color(or saffron)

Method

  1. Put a pan on stove and add few spoons of ghee. Fry the dry fruits and keep them aside.
  2. Now in the remaining ghee fry the rava until light brown and raw smell goes away.
  3. Bring water to boil in a vessel and add the color. Add the fried rava slowly and gradually stirring all the time so that no lumps are formed.
  4. Add the sugar and ghee , cook for 5 minutes.
  5. Add the fried dry fruits and crushed cardamons.
  6. Pour into a greased plate and cut into shapes if desired.

Semiya ponjali

Ingredients

  • Vermicelli - 2 cups
  • Green gram dal - 1 cup
  • Sugar - 3 cups (reduce if you like less sweet)
  • Ghee - 1/2 cup
  • cardamons - 4
  • Cashews and raisins - few

Method>

  1. Fry semiya in little ghee and keep it aside.
  2. Fry greengram dal in little ghee add sufficient water, cook and keep it aside.
  3. Boil 4 cups of water, add semiya amd cook.
  4. Add sugar, cooked greengram dal, remaining ghee and cook 5 min on medium heat.
  5. Take it off the stove and add crushed cardamons, cashews & raisins fried in ghee.
  6. Serve warm.


Rava laddu

Ingredients

  • Rava - 3 cups
  • Sugar - 3 cups
  • Ghee - 1 cup
  • Cashews and raisins - few
  • Cardamons - 6

Method

  1. Roast the rava in little ghee and keep it aside (you can slightly grind it ).
  2. Powder the sugar
  3. Fry cashews and raisins in little ghee.
  4. Mix all these in a bowl. Also add crushed elachi powder and remaining ghee.
  5. Make laddus from this mixture of your desired size.
  6. In case ghee is not sufficient, sprinkle little warm milk and make the laddus.

Boondi laddu

Ingredients

  • Besan - 2 cups
  • Sugar - 2 1/2 cups
  • Ghee/vanaspathi - for frying
  • Cashews and raisins - few
  • Cardamons - 6
  • Yellow food color - a pinch

Method

  1. Prepare batter with besan and about 1 cup of water. This should be without any lumps. See for consistency of batter and add little more water if required.
  2. Make 1 1/2 thread consistency syrup with sugar adding 2 cups of water.
  3. Add powdered cardamons, food color and stir.
  4. Heat ghee in a pan/khadai. To make boondi you need big flat laddle with medium sized holes (kind of strainer with round holes).
  5. Take a spoonful of batter put it on the spoon with holes and start rubbing it with the other spoon into the hot ghee. These will fall like drops, fry them till brown and take them and put it in the prepared syrup.
  6. Repeat the same process until you finish up all the batter, mixing well boondi's in the syrup once in a while.
  7. Add cashews and raisins, mix well.
  8. Take handful of mixture and form laddus when still warm, as laddu doesn't hold up well if the mixture cools down.
  9. Store in a clean container.
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CHUTNEYS & POWDERS

Coconut chutney

Ingredients

  • Coconut - 1/2
  • Red chillies - 10 to 15
  • Salt - as required
  • Tamarind - small lemonsized ball
  • Oil - 2 tsp
  • Seasoning - 1 tsp of chenna dal, urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves

Method

  1. Grate the coconut or cut into small pieces.
  2. In a small pan fry the red chillies.
  3. Grind the coconut, red chillies, salt and tamarind adding minimum water required.
  4. Heat oil in a pan and add chenna dal, urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves.
  5. After mustard seeds starts to splutter, add this to the grounded coconut chutney.

Coconut tomato chutney

Ingredients

  • Coconut - 1/2
  • Tomato - 2 medium
  • Red chillies - 12 to 15
  • Salt - as required
  • Tamarind - small lemonsized ball
  • Oil - 2 tsp
  • Seasoning - 1 tsp of chenna dal, urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves

Method

  1. Grate the coconut or cut into small pieces.
  2. In a small pan fry the red chillies in little oil. Take the red chillies aside and fry the tomato for 5 minutes or until soft.
  3. Grind the coconut, tomato, red chillies, salt and tamarind.
  4. Heat oil in a pan and add chenna dal, urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves.
  5. After mustard seeds starts to splutter, add this to the grounded coconut chutney.

Coconut peanut chutney

Ingredients

  • Coconut - 1/2
  • Peanuts - 2 cups
  • Red chillies - 8
  • Salt - as required
  • Tamarind - 1 tsp paste
  • Oil - 1 tsp
  • Seasoning - 1 tsp of chenna dal, urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves

Method

  1. Grate the coconut or cut into small pieces.
  2. In a small pan fry the peanuts on medium heat until raw smell goes away. Add the red chillies and fry for 2 more minutes.
  3. Grind the coconut, peanut, red chillies, salt and tamarind.
  4. Heat oil in a pan and add chenna dal, urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves.
  5. After mustard seeds starts to splutter, add this to the grounded coconut chutney.
Note:
Increase or decrease peanuts according to your taste. You can also substitute red chillies with green chillies.

Tomato chutney

Ingredients

  • Tomatoes - 4 medium
  • Green chilies - 15 to 20
  • Salt - according to your taste
  • Coriander leaves - few
  • Oil - 1 tsp
  • Seasoning - 1 tsp of chenna dal, urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves

Method

  1. Heat oil in a pan, add chillies, tomatoes and cook until soft. Also add the coriander leaves.
  2. Grind everything together with salt.
  3. Heat oil in a pan and add chenna dal, urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves.
  4. After mustard seeds starts to splutter, add this to the grounded coconut chutney.
Note:
Add 1/2 tsp of mustard powder and 1/4 tsp of methiseeds powder if you like the taste.

Brinjal chutney

Ingredients

  • Brinjals - 4 medium
  • Green chillies - 9 to 12
  • Salt - as required
  • Tamarind - small piece or 2 tsp paste
  • Oil - 2 tbsp
  • Seasoning - 1 tsp of chenna dal, urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves

Method

  1. Cut brinjal into pieces. Make a slit in the chillies ( to prevent bursting).
  2. Heat 1 tbsp of oil, add chillies, brinjal and cook on medium heat until brinjals or soft.
  3. After they are cool, grind adding tamarind and salt.
  4. Heat oil in a pan and add chenna dal, urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves.
  5. After mustard seeds starts to splutter, add this to the grounded brinjal chutney.
Note:
Add 1/2 tsp of mustard powder and 1/4 tsp of methiseeds powder if you like the taste. You can substitute red chillies with green chillies.

Ribbedgourd (Beerakaya) chutney

Ingredients

  • Beerakaya - 2 medium
  • Red chillies - 12 to 15
  • Tamarind - small piece
  • Salt - according to your taste
  • Oil - 2 tbsp
  • Seasoning - 1 tsp of chenna dal, urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves

Method

  1. Peel the skin of beerakaya and cut them into pieces.
  2. Heat oil in a pan, add red chillies and fry for 2 minutes.
  3. Keep the chillies aside and fry beerakaya until soft in the same oil.
  4. Grind beerakaya, red chillies, salt and tamarind.
  5. Heat oil in a pan and add chenna dal, urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves.
  6. After mustard seeds starts to splutter, add this to the grounded beerakaya chutney.

Snakegourd curds chutney

Ingredients

  • Snakegourd - 1 small
  • Green chillies - 10 to 15
  • Curds - 1 cup
  • Turmeric - a pinch
  • Salt - according to your taste
  • Oil - 2 tbsp
  • Seasoning - 1 tsp of chenna dal, urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves

Method

  1. Wash the snakegourd and cut into pieces.
  2. Heat little oil and fry green chillies for a minute and add snakegourd pieces and cook until soft, about 15 minutes.
  3. Grind this together with little salt.
  4. Add little salt to the curds and pour it into ground snakegourd.
  5. Heat remaining oil in a pan and add chenna dal, urad dal, jeera, mustard seeds, red chillies, pinch of hing, turmeric and curry leaves.
  6. After mustard seeds starts to splutter, add this to the grounded snakegourd chutney.

Tindora (Dondakaya)chutney

Ingredients

  • Tindora - 1/2 lb (about 2 cups cut tindora)
  • Green chillies - about 15
  • Tamarind - a small piece
  • Salt - as required
  • Oil - 2 tbsp
  • Seasoning - 1 tsp of chenna dal, urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves

Method

  1. Heat oil in a pan, fry green chillies and take it aside.
  2. In the same pan add tindora and fry until soft.
  3. Grind together with tamarind, salt.
  4. Heat oil in a pan and add chenna dal, urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves.
  5. After mustard seeds starts to splutter, add this to the grounded tindora chutney.

Cucumber chutney

Ingredients

Coming soon

Raw mangochutney

Ingredients

  • Raw mangochutney - 2 small
  • Red chillies - 15
  • Cumin seeds (jeelakarra) - 2 tsp
  • Salt - as required
  • Oil - 2 tbsp
  • Seasoning - 1 tsp of urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves

Method

  1. Peel the mango, wash and cut into small pieces.
  2. Fry red chillies in little oil, add jeera and take it away from stove.
  3. Grind red chillies, jeera smoothly, then add mango pieces, salt and grind.
  4. Heat oil in a pan and add urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves.
  5. After mustard seeds starts to splutter, add this to the grounded mango chutney.

Gongura

Ingredients

  • Gongura - 2 bunches
  • Red chillies - about 15
  • Garlic (optional) - 6 flakes
  • Salt - as required

Method

  1. Pluck the leaves from bunches. Wash gongura and wipe it with clean towel.
  2. Heat oil in the pan, fry red chillies, add a pinch of asafetida and mustard seeds.
  3. When the seeds starts spluttering, add gongura and garlic flakes.
  4. Add salt and cook for about 10 to 15 minutes (until the it becomes kind of lumpy).
  5. Grind this smoothly and serve with hot rice and ghee.

Coriander chutney

Ingredients

  • Coriander - 1 bunch
  • Green chillies - 15
  • Tomato - 1
  • Tamarind - a small piece
  • Salt - as required
  • Oil - 2 tbsp
  • Seasoning - 1 tsp of chenna dal, urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves
  1. Heat oil in a pan, fry green chillies and take it aside.
  2. In the same pan add coriander leaves, tomato and fry until soft.
  3. Grind together with tamarind, salt.
  4. Heat oil in a pan and add chenna dal, urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves.
  5. After mustard seeds starts to splutter, add this to the grounded coriander chutney.

Coconut powder

Ingredients

  • Grated dry coconut - 3 cups
  • Red chillies - 1/2 cup (increase if you like spice)
  • Chenna dal - 1/4 cup
  • Urad dal - 1/4 cup
  • Salt - as required
  • Tamarind - a small lemon sized piece

Method

  1. Fry red chillies, urad dal and chenna dal one by one in little oil until raw smell goes away.
  2. Fry coconut for a minute or two.
  3. After everything cools down, powder together with salt.
  4. Store in clean air-tight container.

Seseme seeds powder

Ingredients

  • Sesame seeds - 2 cups
  • Red chillies - 1/2 cup
  • Dry grated coconut - 1/2 cup
  • Garlic - 8 flakes
  • Tamarind - small lemon sized ball
  • Salt - as required

Method

  1. Fry sesame seeds in little oil on medium heat until light brown. Cover the pan with lid while doing so, as they splutter and spill all over the place.
  2. Fry red chillies and in the end add dry grated coconut and fry for another minute.
  3. When all the items cools down, powder them together.
  4. Add garlic, tamarind, salt and powder again until everything is mixed well.
  5. Store in air-tight containers.

Coriander powder

Ingredients

  • Coriander seeds - 2 cups
  • Red chillies - 3/4 cup
  • Tamarind - a small lemon sized ball
  • Garlic - 8 flakes
  • Salt - as required

Method

  1. Fry red chillies and coriander seeds in little oil until light brown.
  2. When it cools down powder red chillies and coriander seeds.
  3. Now add garlic flakes, tamarind, salt and grind until everything is mixed well.

Toordal powder (kandi podi)

Ingredients

  • Toor dal - 2 cups
  • Cumin seeds (jeelakarra) - 2 tsp
  • Red chillies - 15
  • Garlic (optional) - 8 flakes
  • Salt - as required

Method

  1. Fry toordal in little oil till light brown.
  2. Fry red chillies in little oil and in the end add jeera and take it off the stove.
  3. After cool, powder adding garlic flakes and salt.
  4. Store in air-tight containers.

Roasted bengalgram powder

Ingredients

  • Roasted gengalgram (putnalu) - 1 cup
  • Red chillies - 12
  • Garlic - 8 flakes
  • Salt - as required

Method

  1. Fry red chillies in little oil and then add gramdal, fry for minute or so till it becomes just warm.
  2. After it cools down, powder red chillies and gramdal finely.
  3. Add garlic flakes, salt and powder again until everything is mixed well.
  4. Store in airtight container.
Note:
Add 1/4 cup of dry grated coconut for variation.

Peanuts powder

Ingredients

  • Peanuts - 2 cups
  • Red chillies - 1/2 cup
  • Dry grated coconut - 1/2 cup
  • Garlic - 8 flakes
  • Tamarind - small lemon sized ball
  • Salt - as required

Method

  1. Fry peanuts in little oil on medium heat until the raw smell goes away.
  2. Fry red chillies and in the end add dry grated coconut and fry for another minute.
  3. When all the items cools down, powder them together.
  4. Add garlic, tamarind, salt and powder again until everything is mixed well.
  5. This powder need not be too smooth, it can be little coarse.
  6. Store in air-tight containers.

Sambaar powder

Ingredients

  • Channa dal - 1/4 cup
  • Urad dal - 1/2 cup
  • Coriander seeds - 1/4 cup
  • Sesame seeds - 2 to 3 tsp
  • Red chillies - 12 to 15
  • Fenugreek seeds - 1 tsp
  • Jeera - 2 tsp
  • Asofoetida( inguva) - 1 tsp
  • Salt - to taste
  • Curry leaves - few
  • Oil - 2 tbsp

Method

  1. Heat oil in a pan.
  2. Roast all the ingredients one by one.
  3. Mix together and powder finely.
  4. Store in air-tight container.

Rasam powder

Ingredients

  • Coriander seeds - 1/2 cup
  • Urad dal - 1/4 cup
  • Red chillies - 12
  • Jeera - 4 tsp
  • Pepper corns - 10 to 15
  • Hing (inguva) - 1 tsp
  • Salt - as required

Method

  1. Roast coriander seeds, urad dal, red chillies in little oil one by one.
  2. When cool, powder together adding jeera, pepper corns hing and salt.
  3. Store in air-tight container.

Curryleaves powder

Ingredients

  • Chenna dal - 1/4 cup
  • Urad dal - 1/4 cup
  • Red chillies - about 20
  • Garlic - 6 flakes
  • Tamarind - small lemon sized
  • Salt - according to taste
  • Curry leaves - about 2 cups

Method

  1. Wash the leaves and wipe with a clean towel. Dry them on a towel completely.
  2. Dry roast them in a pan and powder it when cooled.
  3. Roast the chenna dal abd urad dal separetely. Fry red chillies in little oil.
  4. Powder everything together finely adding tamarind, salt and finally curry leaves powder.
  5. Store in clean air-tight jar.
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RICE VARIETIES

TAMARIND RICE

Ingredients

  • Rice - 3 cups
  • Tamarind - 1 cup(about 100 gms)
  • Turmeric - 2 tsp
  • Salt - as required
  • Oil - 1/2 cup
  • Chenna dal - 1/4 cup
  • Peanuts (optional) - 1/4 cup
  • Mustard seeds - 2 tbsp
  • Jeera - 1 tsp
  • Hing - 1 tsp
  • Curry leaves - few ( as you like)
  • Red chillies - about 15
  • Green chillies - 7

Method

  1. Soak tamarind and extract thick juice (pulp) out of it.
  2. Cook rice and keep it aside.
  3. In a pan, pour the tamarind extract add salt, turmeric and cook until it is thick. (this takes about hour also depending the consistency of the extract)
  4. Take rice into big vessel when warm, add salt and little oil. Mix well.
  5. Now add the cooked tamarind extract little at a time into the rice and mix well.
  6. See for the taste and add more tamarind/salt.
  7. Heat remaining oil in a pan, add chenna dal, green chillies, urad dal, peanuts, red chillies, curry leaves, mustard, jeera and hing.
  8. When everything starts turning brown and mustard starts to splutter add this to the above prepared tamarind rice.
Note:
Add tamarind as required only. Cooked tamarind extract can be kept in the refrigerator for atleast 2 to 3 weeks.Instead of tamarind take tamarind paste, add little water and boil which takes less time and easy.

LEMON RICE

Ingredients

  • Rice - 2 cups
  • Lemons - 2 to 4 big ones depending on juice in them
  • Salt - as required
  • Turmeric - 1 tsp
  • Oil - 1/2 cup
  • Chenna dal - 2 tbsp
  • Urad dal - 1 tbsp
  • Red chillies - about 10
  • Green chillies - 5 to 7
  • Mustard seeds - 2 tbsp
  • Jeera - 1 tsp
  • Curry leaves - few
  • Peanuts (optional) - 2 tbsp

Method

  1. Cook rice and keep it aside.
  2. When rice is warm (not too hot) add little oil, turmeric, salt and mix well.
  3. Squeeze the juice from lemons, add to the rice and mix again.
  4. See the taste for sourness and saltiness, add more if required.
  5. Heat remaining oil in a pan, add chenna dal, green chillies, urad dal, peanuts, red chillies, curry leaves, mustard and jeera.
  6. When everything starts turning brown and mustard starts to splutter add this to the above prepared lemon rice.
Note:
You can also add turmeric while cooking the rice.

CURD RICE

Ingredients

  • Rice - 2 cups
  • Curds or thick butter milk - 2 to 3 cups
  • Milk - 1/2 cup
  • Salt - as required
  • Green chillies - 4 to 6
  • Ginger (optional) - small piece
  • Seasoning - 1 tsp of chenna dal, urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves
  • Oil - 2 tsp

Method

  1. Cook the rice and keep it aside to cool down.
  2. Chop green chillies and ginger to small pieces.
  3. When the rice is cool enough, add the curds and mix well.
  4. Add salt to the rice.
  5. Add milk and mix. (this will prevent from curd rice becoming sour and hard if you are eating it after few hours)
  6. Heat oil in a pan, add chenna dal, urad dal, red chillies, green chillies, mustard, jeera, hing, curry leaves and in the end ginger pieces.
  7. After mustard starts to splutter, add this to the prepared curds rice.

FRIED RICE

Ingredients

  • Rice - 2 cups
  • Onions (optional) - 1
  • Ginger - a small piece
  • Garlic - 3 flakes
  • Cloves - 8 to 13
  • Cinnamon - 2 small pieces
  • Cardamon - 5
  • Butter/ghee - 3 tbsp

Method

  1. Wash and soak rice for 15 minutes. Drain water completely and keep it aside.
  2. Slice onions and grate ginger &garlic finely.
  3. Heat butter in a vessel, add cloves, cinnamon, cardamon and saute for a minute.
  4. Add ginger &garlic and saute for a minute. Add onions (optional), fry till light brown.
  5. Add rice and fry for a while until it is light brown. Be careful not be burn it.
  6. Now pour 3 to 3 1/2 cups of water along with some salt and cook until done.
  7. Serve warm with gravy vegetables.

VEGETABLE FRIED RICE

Ingredients

  • Rice - 2 cups
  • Onions - 1 big
  • Vegetables (Beans/Carrots/Peas) - 2 cups
  • Green chillies - 8
  • Ginger - a small piece
  • Garlic -4 flakes
  • Cloves - 6
  • Cinnamon - 1 small piece
  • Cardamon - 4
  • Butter/ghee - 3 tbsp

Method

  1. Wash ans soak rice for 15 minutes. Drain water completely and keep it aside.
  2. Slice onions and grate ginger &garlic finely.
  3. Heat butter in a vessel, add cloves, cinnamon, cardamon and saute for a minute.
  4. Add ginger &garlic and saute for a minute. Add onions and fry till light brown.
  5. Add washed and cut vegetables and fry for about 10 minutes, until little tender.
  6. Add rice and fry for a while until it is light brown. Be careful not be burn it.
  7. Now pour 3 to 3 1/2 cups of water along with some salt and cook until done.
  8. Serve warm with gravy vegetables.
Note:
Frozen mixed vegetables can be used, which takes less time.

TOMATO RICE

Ingredients

  • Rice - 2 cups
  • Tomatoes - 5 to 6 medium sized
  • Onion - 2 medium
  • Green chillies - 6 to 8
  • Chilli powder - 1 tsp (adjust according to your taste)
  • Turmeric - 1/2 tsp
  • Ginger - a small piece
  • Garlic - 4 flakes
  • Cloves - 4
  • Cinnamon - a small piece
  • Cardamon - 3
  • Oil/butter/ghee - 3 tbsp

Method

  1. Wash and soak rice for 15 minutes. Drain and keep it aside.
  2. Chop tomatoes into pieces.
  3. Slice the onions and make a slit in green chillies.
  4. Chop, grate or crush ginger and garlic.
  5. Heat oil/butter in a vessel, add cloves, cinnamon, cardamon and saute for a minute.
  6. Add ginger&garlic saute for a minute and add green chillies and also onions.
  7. Fry onions till light brown, then add tomato pieces.
  8. Add salt, chilli powder and turmeric.
  9. After tomatoes are cooked for 3 to 4 minutes, add rice and stir.
  10. Pour 3 to 3 1/2 cups of water and cook until rice is done.

PULAV

Ingredients

Coming soon

HYDERABAD BIRIYANI

Ingredients

  • Rice - 2 cups
  • Mixed Vegetables - 3 cups
  • Onions - 2
  • Oil - 3 tbsp
  • Curds - 1 1/2 to 2 cups
  • Ginger-garlic paste - 2 tsp
  • Salt - as required
  • Coriander leaves & mint leaves - few (about 1 tbsp each)
  • Lemon - 1 small
For Paste:
  • Onions - 2 medium
  • Green chillies - 10
  • Ginger - a small piece
  • Cashewnuts - 2 tbsp
    • li>Cloves - 6
  • Cinnamon - a small piece
  • Cardamon - 3
  • Coriander leaves - few ( 2 tbsp)
Fry everything in little oil and grind.

Method

  1. Wash and soak rice for 15 minutes. Drain and keep it aside.
  2. Slice the onions into thin slices.
  3. Wash and cut the vegetables (carrots, peas, potatoes, cauliflower etc) into small cubes.
  4. Heat oil in a vessel, add ginger-garlic paste and onions, fry till light brown.
  5. Add cut vegetables and fry until tender.
  6. Now add ground masala and fry until raw smell goes.
  7. Add beaten curds, water along with required amount of salt and let it come to boil.
  8. Add rice and cook on medium to low heat until done.
  9. Add chopped coriander leaves and mint leaves, sprinkle a lemon and serve warm.

PEAS RICE

Ingredients

  • Rice - 2 cups
  • Peas - 1 cup
  • Onion - 1
  • Green chillies - 6
  • Coriander leaves - few
  • Cloves - 4
  • Cinnamon - a small piece
  • Cardamon - 3
  • Coriander powder - 1 tsp
  • Jeera powder - 1/2 tsp
  • Ghee/butter/oil - 1/4 cup

Method

  1. Soak the rice for about half an hour. Drain water and keep it aside.
  2. Slice the onion into thin slices.
  3. Grind green chillies, coriander leaves, cloves, cinnamon, cardamon, coriander powder and jeera powder.
  4. Heat butter in a vessel, add onions and fry for until light brown.
  5. Now add ground masala and fry for 2 more minutes.
  6. Add peas and saute for a minute.
  7. Add 3 cups of water and bring to boil. Add salt according to your taste.
  8. Now add the rice and cook until done.
  9. Serve warm with any gravies or raitha.

JEERA RICE

Ingredients

  • Rice - 2 cups
  • Onion (optional) - 1
  • Jeera - 3 to 4 tsp
  • Cloves - 6
  • Cinnamon - 2 small pieces
  • Cardamon - 3
  • Coriander powder - 1 tsp
  • Jeera powder - 1/2 tsp
  • Ghee/butter/oil - 2 to 3 tbsp

Method

  1. Soak rice for about 30 minutes. Drain and keep aside.
  2. Heat ghee in a vessel, add cloves, cinnamon, elachi and saute for a minute.
  3. Add jeera and saute for another minute.
  4. If adding onions, add and fry for until light borwn.
  5. Put coriander and jeera powder and fry for 2 minutes.
  6. Add rice and saute until all masalas coats rice.
  7. Pour 3 cups of water along with required amount of salt and bring it to boil.
  8. On medium heat allow the rice to cook until done.
  9. Serve warm with any gravy vegetable.

POTATO RICE

Ingredients

  • Rice - 2 cups
  • Potatoes - 3 medium sized
  • Onions - 1
  • Ginger - a small piece
  • Garlic - 4 flakes
  • Green chillies - 6
  • Garam masala powder - 2 tsp or curry powder - 2 tbsp
  • Oil - 2 tbsp

Method

  1. Soak rice for 10 minutes, drain and keep it aside.
  2. Slice onions into thin slices.
  3. Wash, peel and cut potatoes into small cubes.
  4. Grind ginger, garlic and green chillies.
  5. Heat oil in a big vessel, add grounded paste and saute for a minute.
  6. Add onions and fry till light brown. Also add masala powder or any curry powder and fry for a minute.
  7. Now add potato pieces, fry for 2 minutes.
  8. Pour 3 cups of water along with salt and bring to boil.
  9. Add rice, cook on medium heat until done.
  10. Serve warm.

MINT RICE

Ingredients

  • Rice - 2 cups
  • Onions - 2 small
  • Mint - 1 bunch
  • Green chillies - about 6
  • Ginger - a small piece
  • Garlic - 5 flakes
  • Salt - as required
  • Oil - 3 tbsp
  • Cloves - 5
  • Cardamon - 4
  • Cinnamon - 2 small pieces

Method

  1. Wash and soak rice for 15 minutes, drain and keep aside.
  2. Cut onions into thin slices.
  3. Make a paste of mint, green chillies, ginger and garlic.
  4. Heat oil or butter in a vessel, add cloves, cardamon, cinnamon and saute for a minute.
  5. Add the grounded paste and saute until raw smell goes away.
  6. Now add onions and fry until light brown.
  7. Pour 3 to 3 1/2 cups of water and bring to boil.
  8. Add the rice and cook on medium heat until done.
  9. Serve warm with any gravies or raithas.
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DAAL & OTHER VARIETIES

Sambaar

Ingredients

  • Toor dal (kandi pappu) - 2 cups
  • Tamarind - big lemon sized piece or 2 spoons of paste
  • Onions - 1 big
  • Tomato 1 medium
  • Salt - as required
  • Chilli powder - 1/2 spoon
  • Turmeric (pasupu) - 1/2 tsp
  • Sambaar powder - 1 1/2 to 2 tsp
  • Coriander leaves - few
  • Seasoning - 1tsp of mustard seeds, 1/2 tsp of jeera, pinch of hing, few curry leaves

Method

  1. Put dal in pressure cooker, add double quantity of water and cook until 3 whistles.
  2. If using tamarind piece, soak in some water then take juice of it.
  3. Take a big vessel add some oil (3 spoons), after heated add onion pieces fry for some time, add turmeric and add the tamarind juice (or tamarind paste in to the onions then pour 1 or 1 1/2 cups of water).
  4. After tamarind water starts to boil add chilli powder, sambaar powder, salt and allow it boil for some more time.
  5. Now add cooked dal ( mashed with back of a spoon) mix properly into tamarind water and allow it to boil for some time . Add chopped tomatoes and coriander leaves if desired. Taste for salt and spiceness and add little if required . Reduce heat and boil for some time and switch of the stove.
  6. Add coriander leaves according to your taste.
  7. Put small fry pan on stove and add 2 spoons of oil. After heated add red chilli pieces, inguva, curry leaves, mustard seeds, jeera and switch off the stove. Add this to the sambaar.

Chaaru

Ingredients

  • Tomato - 1 (or use 1/2 tsp of tamarind paste).
  • Salt - as required
  • Rasam powder(chaaru podi) - 1/2 to 1 spoon
  • Green chillies - 1 or 2 (optional)
  • Pepper powder - pinch (optional)
  • Coriander leaves - few
  • Seasoning - 1 tsp of urad dal, mustard seeds, 1/2 tsp of jeera, pinch of hing and few curry leaves

Method

  1. Put a vessel on the stove and add 1 spoon of oil and add the chopped tomato pieces (and green chillies if desired).
  2. Fry for some time until tomato pieces become soft and like a paste.
  3. Pour 2 cups of water add salt , rasam powder, pepper powder & coriander leaves and boil for 5 min.
  4. Reduce the heat & let it boil for 10 more minutes.
  5. Put a fry pan on stove add 2 spoons of oil, after heated add urad dal fry for a min and add red chilli piece, inguva, curry leaves ,mustard seeds, jeera and switch of the stove. Add this to the rasam.

Aakukoora (leafyveggy) pappu

Ingredients

  • Toor daal - 2 cups
  • LeafyVegetable - 1 to 1 1/2 cups of spinach, or methi or any other leafy veggi
  • Salt - as required
  • Chilli powder - 1/2 to 1 tsp
  • Turmeric powder - pinch
  • Tamarind paste - 1 tsp
  • Seasoning - 1 tsp mustard seeds, 1/2 tsp of jeera, pinch of hing,few curry leaves and red chilli pieces

Method

  1. Put dal in pressure cooker, wash and add double the quantity of water.
  2. Wash the cut leafyvegetable and add to the washed dal.
  3. Add turmeric, chilli powder close the lid, put the whistle and cook for 3 to 4 whistles.
  4. Remove the whistle after pressure is gone open the lid and mash it with back of the spoon.
  5. Add salt and tamarind paste (taste and add more salt if required).
  6. Put a fry pan on the stove add 2 to 3 spoons of oil. After heated add red chilli pieces, inguva, curry leaves, aavalu, jeera and switch of the stove.
  7. Add this to the dal.

Pappu (Vegetable mixed)

Ingredients

  • Toor daal - 2 cups
  • Vegetables - 1 to 1 1/2 tomato, or 1 cucumber, or 1 small squash or any other vegetable
  • Salt - as required
  • Chilli powder - 1/2 to 1 tsp
  • Chilles - 3 to 4
  • Turmeric powder - pinch
  • Tamarind paste - 1 tsp
  • Coriander leaves - few
  • Seasoning - 1 tsp mustard seeds, 1/2 tsp of jeera, pinch of hing,few curry leaves and red chilli pieces

Method

  1. Put dal in pressure cooker wash and add double the quantity of water.
  2. Wash the vegetable , cut into pieces and add to the washed dal.
  3. Add turmeric, chilli powder, green chillies close the lid, put the whistle and cook for 3 to 4 whistles.
  4. Remove the whistle after pressure is gone open the lid and mash it with back of the spoon.
  5. Add salt and tamarind paste (taste and add more salt if required).
  6. Put a fry pan on the stove add 2 to 3 spoons of oil. After heated add red chilli pieces, inguva, curry leaves, aavalu, jeera and switch of the stove.
  7. Add this to the dal.

Vankaya Pachi pulusu

Ingredients

  • Bhaigan (vankaya) - 1 lb (about 6 to 7)
  • Green chillies - about 8 (decrease or increase according to taste)
  • Salt - as required
  • Tamarind - medium lemon sized ball
  • Coriander leaves - few
  • Oil - 2 tbsp
  • Seasoning - 1 tsp mustard seeds, 1/2 tsp of jeera, pinch of hing, few curry leaves and red chilli pieces

Method

  1. Soak tamarind in water for some time and extract juice (pulusu) from it and keep it aside.
  2. Wash and cut the bhaigan into pieces. Also slit the green chillies.
  3. Heat 1 1/2 tbsp of oil in a pan, add bhaigan, green chillies and cook covered until soft.
  4. When cool, grind to a paste.
  5. Chop onions into small pieces.
  6. Add tamarind extract to the grounded bhaigan. Add chopped onions, salt and mix well.
  7. Heat remaining oil in a pan and add the seasoning, when mustard starts to splutter add to the above pulusu.

Majjiga pulusu

Ingredients

  • Curds - 2 cups (buttermilk about 4 cups)
  • Onion - 1
  • Green chillies - 4
  • Turmeric - a pinch
  • Salt - as required
  • Oil - 2 tsp
  • Seasoning - 1 tsp mustard seeds, 1/2 tsp of jeera, pinch of hing, few curry leaves and red chilli pieces

Method

  1. Churn the curds and add 2 cups of water. Add the required amount of salt.
  2. Chop onions and green chillies into small pieces and add to the buttermilk.
  3. Heat oil in a small pan and add red chillies, mustard seeds, jeera, a pinch of hing, curry leaves and a pinch of turmeric.
  4. Add this to the buttermilk.

Pulusu

Ingredients

  • Tamarind - 2 big lemon sized balls
  • Onions - 2
  • Vegetable (optional) - about 1 cup of bottlegourd or yellow cucumber or brinjal or cobination of these three.
  • Green chillies - 6
  • Chilli powder - 1 tsp (adjust according to taste)
  • Salt - as required
  • Turmeric - 1/2 tsp
  • Coriander leaves - few
  • Oil - 2 tbsp
  • Seasoning - 1 tsp of urad dal, mustard seeds, 1/2 tsp of jeera, pinch of hing and few curry leaves

Method

  1. Soak tamarind for some time and extract the juice from it (about 5 cups juice).
  2. Slice the onions, it can be thick. Slit the green chillies.
  3. If using any vegetable, cut it into little big pieces.
  4. Heat oil in a vessel, add onions, green chillies and fry until light brown. Add turmeric and saute for one more minute.
  5. If adding any vegetable add now and fry for 5 minutes.
  6. Add tamarind extract, some water and allow it to come to boil.
  7. Add chilli powder and salt.
  8. Reduce heat allow it to simmer for 20 to 30 minutes.
  9. Heat oil in a small pan and add seasoning and when mustard seeds starts to splutter add this to the pulusu. Add chopped coriander leaves.
  10. Serve this warm with rice.(along with plain dal)
Note:
Keep the tamarind extract aside and add according to your taste. If snakegourd is added this is called sorakaya pulusu and same way for other vegetables. If all vegetables are used this is usually called mukkala pulusu.

Pulusu(With pindi)

Note:
Procedure for this is same as above pulusu except for little variation , but complete procedure is given for convenience.

Ingredients

  • Tamarind - 2 big lemon sized balls
  • Onions - 2
  • Rice flour - 1/2 cup
  • Green chillies - 6
  • Chilli powder - 1 tsp (adjust according to taste)
  • Salt - as required
  • Turmeric - 1/2 tsp
  • Coriander leaves - few
  • Oil - 2 tbsp
  • Seasoning - 1 tsp of urad dal, mustard seeds, 1/2 tsp of jeera, pinch of hing and few curry leaves

Method

  1. Soak tamarind for some time and extract the juice from it (about 5 cups juice).
  2. Slice the onions, it can be thick. Slit the green chillies.
  3. Heat oil in a vessel, add onions, green chillies and fry until light brown. Add turmeric and saute for one more minute.
  4. Add tamarind extract, some water and allow it to come to boil.
  5. Add chilli powder and salt.
  6. Reduce heat allow it to simmer for 20 to 30 minutes.
  7. Make a paste of riceflour adding some water.
  8. Add this to the pulusu and simmer for 5 more minutes.
  9. Heat oil in a small pan and add seasoning and when mustard seeds starts to splutter add this to the pulusu. Add coriander leaves.
  10. Serve this warm with rice.
Note:
You can add any vegetable to this in the same way as pulusu.
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curries

Vankaya/Bhaiganfry

Ingredients


  • Brinjals - 6 small
  • Onions - 1 big
  • Seasoning - 1 tsp of chenna dal, urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves
  • Turmeric - 1/2 tsp
  • Salt - as required
  • Chilli powder - 1 tsp (adjust according to taste)
  • Oil - 3 tbsp
  • Curry powder - 3 tbsp

Method

  1. Cut brinjals into thin slices lengthwise .
  2. Chop onions into small pieces.
  3. Take a pan, heat the oil and add chenna dal, urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves.
  4. After mustard seeds starts to splutter, add onion and fry until light brown.
  5. Add the cut bhaigan pieces and fry for 5 minutes.
  6. Now add turmeric and salt. Fry for another 10 minutes on medium heat.
  7. After it's almost done add chilli powder and curry powder.
  8. Fry for another 2 minutes and switch off the stove.

Potato Gravy (for puri)

Note:
For this dish pressure pan is very fast and convenient, though can be cooked in a open vessel.

Ingredients

  • Potatoes - 3
  • Onions - 2
  • Green chillies - 6
  • Chilli powder - 1/2 tsp
  • Salt - as required
  • Turmeric - a pinch
  • Oil 3 tsp
  • Besan - 1/4 cup

Method

  1. Wash, peel and cut pototoes into small pieces.
  2. Chop onions and green chillies into small pieces.
  3. Heat oil in pressure pan, add onions, green chillies and fry until onions are light brown.
  4. Add potato pieces and saute for 2 minutes.
  5. Add turmeric, salt and chilli powder.
  6. Add about 2 cups of water, close the lid and cook for 3 to 4 whistles.
  7. Pour some water in besan and make as a paste.
  8. Open the pressure pan lid, add the paste and mix well.(this should be warm enough, otherwise there would be raw smell of besan)
  9. This goes very well with puri and chapathi.

Dondakaya/Tindora fry

Ingredients


  • Tindora - 1/2 lb
  • Onions - 1 big
  • Seasoning - 1 tsp of urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves
  • Turmeric - 1/2 tsp
  • Salt - as required
  • Chilli powder - 1 tsp (adjust according to taste)
  • Oil - 3 tbsp

Method

  1. Cut tindora into thin slices or cut it lengthwise and cut into pieces (semicircles).
  2. Chop onions into small pieces.
  3. Take a pan, heat the oil and add urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves.
  4. Add the cut tindora pieces and fry for 5 minutes.
  5. Now add turmeric and salt. Fry for another 10 to 15 minutes on medium heat.
  6. After it's almost done (about 3/4 fried) add the choped onion pieces and fry for another 5 to 8 minutes.
  7. Now add the chilli powder, mix well and take it off the stove.

Vankaya tomato/Bhaigan tomato

Ingredients

  • Brinjals - 5 small
  • Onions - 1 big
  • Tomatoes - 2 small
  • Seasoning - 1 tsp of chenna dal, urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves
  • Turmeric - 1/2 tsp
  • Salt - as required
  • Chilli powder - 1 tsp (adjust according to taste)
  • Oil - 3 tbsp

Method

  1. Wash and cut brinjals into thin slices lengthwise .
  2. Cut tomatoes into small pieces
  3. Chop onions into small pieces.
  4. Take a pan, heat the oil and add chenna dal, urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves.
  5. After mustard seeds starts to splutter, add onion and fry until light brown.
  6. Add the cut bhaigan pieces and fry for 5 minutes.
  7. Now add turmeric and salt.Saute for a minute.
  8. Add tomato pieces and cook until brinjal is soft and tender.
  9. After it's almost done add chilli powder .
  10. Cook for another 2 minutes and switch off the stove.


Beerakaya paluposi koora/Ribbedgourd

Ingredients

  • Beerakaya(Ribbedgourd) - 2 small (about 3 cups of pieces)
  • Milk - 1 cup (approximately)
  • Oinion - 1 medium
  • Turmeric - 1/2 tsp
  • Chilli powder - 1 tsp
  • Salt - as required
  • Seasoning - 1 tsp of chenna dal, urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves
  • Oil - 2 tbsp

Method

  1. Peel, wash and cut beerakaya into small pieces.
  2. Also cut onions into small pieces.
  3. Heat oil in a pan and add chenna dal, urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves.
  4. After mustard seeds starts to splutter, add onion and fry until light brown.
  5. Add beerakaya pieces and cook for about 5 minutes and then add salt & turmeric.
  6. Cook for another 10 minutes and add a cup of milk.
  7. Add chilli powder and cook slowly for another 10 minutes or until it becomes thick.


Potato fry

Ingredients

  • Potato - 3 big potatoes
  • Onion - 1 medium sized
  • Salt - as required
  • Chilli powder -1 tsp
  • Turmeric - pinch
  • Oil - 2 to 3 tbsp
  • Seasoning - 1 tsp of chenna dal urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves

Method

  1. Peel the potatoes and wash them.
  2. Cut the potatoes into small pieces and put them in a vessel with water ( this prevents potatoes into turning brown).
  3. Put a non-stick pan on the stove and add oil. After heated add channa dal,urad dal , red chilli pieces, curry leaves, mustard seeds, jeera and a pinch of hing.
  4. When mustard starts to splutter add onions fry until light brown..
  5. Add the potato pieces and fry for 5 minutes. Add salt, turmeric and fry on medium heat until they are cooked and fried.
  6. After potato is fried add chilli powder and just fry for a minute and switch off the stove.


Bendakaya/Okra fry

Ingredients

  • Okra - 1/2 lb
  • Onions - 1 big
  • Seasoning - 1 tsp of urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves
  • Turmeric - 1/2 tsp
  • Salt - as required
  • Chilli powder - 1 tsp (adjust according to taste)
  • Oil - 3 tbsp

Method

  1. Cut Okra/ladiesfinger into thin slices horizontally.
  2. Chop onions into small pieces.
  3. Take a pan, heat the oil and add urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves.
  4. Add the cut okra pieces and fry for 5 minutes.
  5. Now add turmeric and salt. Fry for another 10 to 15 minutes on medium heat.
  6. After it's almost done (about 3/4 fried) add the choped onion pieces and fry for another 5 to 8 minutes.
  7. Now add the chilli powder, mix well and take it off the stove.


Beans fry

Ingredients

  • Beans - 1/2 lb
  • Onion - 1 medium sized
  • Salt - as required
  • Chilli powder -1 tsp
  • Turmeric - pinch
  • Oil - 2 to 3 tbsp
  • Curry powder - 3 tbsp
  • Seasoning - 1 tsp of chenna dal urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves

Method

  1. Wash beans and cut them into small pieces.
  2. Chop onions into small pieces.
  3. Put a non-stick pan on the stove and add oil. After heated add channa dal,urad dal , red chilli pieces, curry leaves, mustard seeds, jeera and a pinch of hing.
  4. When mustard starts to splutter add onions fry until light brown..
  5. Add the cut beans and fry for 10 minutes. Add salt, turmeric and fry on medium heat until they are cooked and fried.
  6. After beans are fried add chilli powder and just fry for a minute, sprinkle curry powder and switch off the stove.
Note:
Try the same recipe with frozen french cut beans, reduces the cutting time and looks very good.


Goruchikkudu senagapappu/Guvar fry

Ingredients

  • Guvar beans/goruchikkudu - 1/2 lb
  • Chenna dal - 1 cup
  • Onions - 1
  • Grated coconut - 1/2 cup
  • Salt - as required
  • Chilli powder - 1 tsp (adjust according to your taste)
  • Turmeric - a pinch
  • Oil - 2 tbsp
  • Seasoning - 1 tsp of mustard seeds ,pinch of hing, 1/2 tsp of jeera, few red chilli pieces and curry leaves

Method

  1. Soak chenna dal for a hour, and cook them adding water until soft.
  2. Cut guvar beans, wash them and cook in water until half done.
  3. You can also put both of them in separate vessels and cook in pressure cooker, but be careful not to overcook them.
  4. Chop onion into small pieces.
  5. Heat oil in a pan, add mustard seeds, red chillies, curry leaves, hing, and jeera.
  6. When mustard starts to splutter, add onions and fry until light brown.
  7. Add salt and turmeric.
  8. Drain all the water from guvar beans and add to the onions. Fry for about 10 minutes until it looks fried.
  9. Now add chenna dal to this and fry for another 5 to 8 minutes.
  10. Add chilli powder and stir.
  11. Add grated coconut and fry for 2 more minutes.


Vankaya masala (Bhagarabhaigan)

Ingredients

  • Brinjals - 8 small
  • Onions - 1 medium
  • Green chillies - 4
  • Oil - 5 tbsp
For paste:
  • Onion chopped - 1 cup
  • Groundnuts - 1/4 cup
  • Sesame seeds (optional) - 2 tsp
  • Coconut grated - 1/4 cup
  • Coriander powder - 1 tsp
  • Cumin powder - 1/2 tsp
  • Chilli powder - 1 tsp
  • Cloves - 4
  • Cinnamon - small piece
  • Tomato - 1
  • Tamarind water
  • Salt - as required

Method

  1. Dry roast peanuts/groundnuts until raw smell is gone, add sesame seeds and coconut in the same pan and fry for 1 to 2 minutes and take away from heat. Keep a lid handy as sesame seeds splitter all around.
  2. Grind all the items under For paste:
  3. Slit the brinjals into four , not fully (keeping the stem intact).
  4. Heat oil in a pan, add green chillies, onions and fry until light brown.
  5. Add brinjals, stir for some time. Pour the ground paste, salt and little water.See the taste and add chilli powder or salt according to taste.
  6. Cover and cook until brinjal are cooked and gravy is thick, stirring once in a while.
  7. Serve hot with fried rice, chapatti or plain rice.


Potato Kurma

Ingredients

Coming soon


Carrot fry

Ingredients

  • Carrots - 3 cups of pieces or grated
  • Onions - 1 medium
  • Grated coconut - 1 cup
  • Seasoning - 1 tsp of chenna dal urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves
  • Turmeric - 1/2 tsp
  • Salt - as required
  • Chilli powder - 1 tsp (adjust according to taste)
  • Oil - 3 tbsp

Method

  1. Wash carrots and cut them into small pieces or grate them.
  2. Chop onions into small pieces.
  3. Heat oil in a pan and add chenna dal, urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves.
  4. After mustard seeds starts to splutter, add onion and fry until light brown.
  5. Add carrot and fry for some time. Add salt, turmeric and fry for another 10 minutes.
  6. When carrots look fried and cooked, add chilli powder and 1 cup of grated coconut.
  7. Fry for another 5 minutes and switch off the stove.


Capsicum gravy

Ingredients

  • Capsicum - 2 medium
  • Onions - 2 medium
  • Peanuts or sesame seeds - 1/4 cup
  • Coriander seeds - 1/4 cup
  • Ginger - small piece
  • Garlic - 4 flakes
  • Garam masala - 1/2 tsp
  • Salt - as required
  • Turmeric - a pinch
  • Chilli powder - 1 1/2 tsp (adjust according to your taste)
  • Oil - 2 tbsp

Method

  1. Wash and cut capsicum into slices, lengthwise.
  2. Chop onion into pieces.
  3. Heat a small pan, dry roast coriander seeds and peanuts(or sesame seeds).
  4. Add half of the onion pieces and fry until raw smell goes.
  5. When cool enough, grind coriander seeds, peanuts(or sesame seeds), onions, ginger, garlic and garam masala.
  6. Heat oil in a pan, add remaining onions and fry until light brown.
  7. Add capsicum pieces and saute for 2 to 3 minutes.
  8. Add salt, turmeric, chilli powder and mix.
  9. Add grounded paste, about 1/2 cup of water and cook until capsicum is soft and gravy thickness.


Sorakaya paluposi(Bottlegourd)

Ingredients

  • Sorakaya - 1 small (about 3 cups of pieces)
  • Milk - 1/2 cup (approximately)
  • Oinion - 1 medium
  • Turmeric - 1/2 tsp
  • Chilli powder - 1 tsp
  • Salt - as required
  • Seasoning - 1 tsp of chenna dal, urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves
  • Oil - 2 tbsp

Method

  1. Cut sorakaya into small pieces.
  2. Also cut onions into small pieces.
  3. Heat oil in a pan and add chenna dal, urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves.
  4. After mustard seeds starts to splutter, add onion and fry until light brown.
  5. Add sorakaya pieces and cook for about 5 minutes and then add salt & turmeric.
  6. Cook for another 5 minutes and add milk.
  7. Add chilli powder and cook slowly for another 10 to 15 minutes or until it becomes thick.


Capsicum fry

Ingredients

  • Capsicum - 2 big or 4 medium
  • Onions - 1 big
  • Seasoning - 1 tsp of urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves
  • Turmeric - 1/2 tsp
  • Salt - as required
  • Chilli powder - 1 tsp (adjust according to taste)
  • Oil - 3 tbsp

Method

  1. Cut capsicum into small pieces (or cut them lengthwise, but takes more time to fry them.
  2. Chop onions into small pieces.
  3. Take a pan, heat the oil and add urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves.
  4. After mustard seeds starts to splutter, add onion and fry until light brown.
  5. Now add capsicum and fry for 10 minutes.
  6. Add salt, turmeric and fry for another 10 minutes or until done.
  7. Don't cover the pan with lid if you want capsicum to be dry fried, if you do so it gives some water to the capsicum.
  8. Now add chilli powder and sprinkle with some curry powder.
  9. After a minute take it away from the stove.


Sorakaya fry

Ingredients

  • Sorakaya - 1 small (about 4 cups of pieces)
  • Oinion - 1 medium
  • Turmeric - 1/2 tsp
  • Chilli powder - 1 tsp
  • Salt - as required
  • Garam masala - 1/2 tsp
  • Seasoning - 1 tsp of chenna dal, urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves
  • Oil - 2 tbsp

Method

  1. Cut sorakaya into small pieces.
  2. Also cut onions into small pieces.
  3. Heat oil in a pan and add chenna dal, urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves.
  4. After mustard seeds starts to splutter, add onion and fry until light brown.
  5. Add sorakaya pieces and cook for about 5 minutes and then add salt & turmeric.
  6. Cook for another 10 to 15 minutes, after done add chilli powder and garam masala powder.
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SNACKS & SAVOURIES

VADA

Ingredients

  • Urad dal - 4 cups
  • Onion - 3
  • Green chillies - 10 to 12
  • Ginger - small piece
  • Curry leaves - few
  • Salt - as required
  • Oil - for deep frying

Method

  1. Soak urad dal for 6 hours.
  2. Grind into smooth batter with ginger adding minimum water required.
  3. You can also add greenchillies and onion while grinding or cut into small pieces and add to the batter. Also add curry leaves and salt to the batter.
  4. Heat oil in a pan.
  5. Take a small piece of batter and flatten it with your palms on a plastic sheet (and put a small hole in the middle if you like).
  6. Drop this into oil and fry till golden brown.
  7. Serve hot with coconut chutney or ginger chutney.

MASALA VADA

Ingredients

  • Chenna dal - 4 cups
  • Greenchillies - 10 to 12
  • Ginger - small piece
  • Garlic - 3 cloves
  • Cloves and elachi - about 3 to 4
  • Onions - 2 (medium)
  • Coriander leaves - few
  • Curry leaves - few
  • Salt - as required

Method

  1. Soak chenna dal for 3 to 4 hours.
  2. Grind it coarsely with greenchillies,ginger, garlic, cloves, elachi and salt.
  3. Chop onions into small pieces, also chop coriander leaves and curry leaves.
  4. Add this to the ground chenna dal.
  5. Heat oil in a pan.
  6. Take a small amount(size of lime) of batter and flatten it with your palms on a plastic sheet .
  7. Drop this into oil and fry till golden brown.
  8. Serve hot with ketchup, coconut chutney or ginger chutney.

DAHI VADA

Ingredients

  • Urad dal - 2 cups
  • Curds - 4 cups
  • Milk - 1 cups( as needed)
  • Green chillies - 5
  • Seasoning - a pinch of turmeric 1 tsp of urad dal, musstard seeds and 1/2 tsp of jeera, few red chilli pieces and curry leaves
  • Salt - as required
  • Oil - for deep frying
  1. Soak urad dal for 6 hours.
  2. Grind into smooth batter with ginger adding minimum water required.
  3. Take a small pan, heat the oil and add urad dal, jeera, mustard seeds, red chillies, greenchillies and little turmeric.
  4. Churn the curds (or make the curds smooth mixing with a spoon) and add the sesoning to this. Also add salt, according to your taste.
  5. Heat oil in a pan.
  6. Take a small piece of batter and flatten it with your palms on a plastic sheet (and put a small hole in the middle if you like).
  7. Drop this into oil and fry till golden brown.
  8. Take this and dip in the milk to which little salt is added. (some prefer dipping in water).
  9. Now take it from the milk and add it to the sesoned curds.
  10. Allow it to soak for atleast 2 hours and serve.

ONION PAKODA

Ingredients

  • Onions - 6
  • Chilli powder - 1 tsp
  • Green chillies - 4
  • Besan - 2 cups
  • Rice flour - 1/2 cup
  • Baking soda - a pinch
  • Salt - as required
  • Oil - for frying
  1. Cut the onions into thin slices.
  2. Add salt and rub nicely into the onions.
  3. Now add the besan, chilli powder, greenchilli paste and mix.
  4. Add min water possible (adding salt to the onions in the beginning gives some water in the onions).
  5. Take 1 tbsp of the mix and drop in hot oil. Fry till brown.
  6. Serve hot with ketchup or any chutney.

MIRCHI BAJJI

Ingredients

  • Mirchi (big & long) - 15
  • Besan - 2 1/2 cups
  • Rice flour - 1/2 cup
  • Ajwain(vaamu) - 3 tsp
  • Tamarind - 1/2 cup
  • Coconut - 1/2 cup
  • sesame seeds(optional) - 1/2 cup

Method

For batter:
Make batter with besan, riceflour, salt adding water. it should not be too thick or thin, it should be of the consistency such that mirchi will be nicely coated.
  1. Slit the mirchi lengthwise and take away the seeds as many as possible. Place them in bowl of hot water for 5 minutes, this will reduce little spiceness of the mirchis.
  2. Grind vaamu, tamarind, coconut, and sesame seeds if you like with 1/2 cup of besan.
  3. Stuff the mirchi with the paste and dip in the batter .
  4. Fry them in hot oil until brown.
  5. Serve them hot with definetely with water or coke.

BAJJIS

Ingredients

  • Besan - 2 cups
  • Rice flour - 1/2 cup
  • Baking soda - a pinch
  • Chilli powder - 1 tsp (adjust to taste)
  • Salt - as required
  • Vegetable(potatoes/brinjal/plaintain) - 2 cups (cut)
  • Oil - for frying

Method

  1. Mix besan and rice flour with water adding chilli powder, salt, baking soda. It should'nt be too thick or thin, vegetable slice should be well coated.
  2. Cut the vegetable into slices.
  3. Dip the slice in batter and fry in hot oil until brown.
  4. Serve hot with ketchup, ginger chutney or any chutney.

BREAD BAJJI

Ingredients

  • Bread - 10
  • Besan - 3 cups
  • Rice flour - 1 cup
  • Baking soda - a pinch
  • Chilli powder - 2 tsp (adjust to taste)
  • Salt - as required
  • Oil - for frying

Method

  1. Cut the bread diagonally. Take the crust away if you prefer so.
  2. Mix besan and rice flour with water adding chilli powder, salt, baking soda. It should'nt be too thick or thin, bread slice should be well coated.
  3. Dip the slice in batter and fry in hot oil until brown.
  4. Serve hot with ketchup, ginger chutney or any chutney.

BREAD BONDA

Ingredients

For curry:
  • Potatoes - 6
  • Onions - 2
  • Green chillies - 6
  • Chilli powder - 1/2 tsp (adjust according to taste)
  • Turmeric - a pinch
  • Ginger - small piece (1/2 inch)
  • Coriander leaves - few
  • Salt - as required
For outer crust:
  • Bread - About 20 slices
  • Water - to dip bread
  • Oil - for frying

Method

Curry:
  1. Boil the potatoes and peel them. Cut into small pieces or mash them.
  2. Put a non-stick pan on the stove and add oil. After heated add channa dal,urad dal , red chilli piece, curry leaves, mustard seeds & jeera.
  3. When mustard starts to splutter add onions fry for 2-3 min then add turmeric, salt and chilli powder.
  4. Add mashed potatoes and fry for 5 minutes. Also add coriander leaves.
Making bondas:
  1. Heat oil in a pan.
  2. Dip the bread in water and take it away immediately.
  3. Place the bread in your palms and squeeze away the water.
  4. Make a small lemon sized ball from the curry and put it in middle of the bread and close it with the edges. See that bread is nicely sealed around aloo so that it doesn't come out while frying.
  5. Drop them in hot oil and fry until brown.
  6. Serve hot.

ALOO BONDA

Ingredients

For curry:
  • Potatoes - 6
  • Onions - 2
  • Green chillies - 6
  • Chilli powder - 1/2 tsp (adjust according to taste)
  • Turmeric - a pinch
  • Ginger - small piece (1/2 inch)
  • Coriander leaves - few
  • Salt - as required
For batter:
  • Besan - 2 cups
  • Rice flour - 1/4 cup
  • chilli powder - 1 tsp (adjust according to taste)
  • Salt - as required
  • Baking powder - a pinch

Method

For batter:
Make batter with besan, riceflour, salt, chilli powder, and baking powder adding water.
Curry:
  1. Boil the potatoes and peel them. Cut into small pieces or mash them.
  2. Put a non-stick pan on the stove and add oil. After heated add channa dal,urad dal , red chilli piece, curry leaves, mustard seeds & jeera.
  3. When mustard starts to splutter add onions fry for 2-3 min then add turmeric, salt and chilli powder.
  4. Add mashed potatoes and fry for 5 minutes. Also add coriander leaves.
Making bondas:
  1. Heat oil in a pan.
  2. Make a small lemon sized ball from the curry and dip in the batter prepared above. Drop them in hot oil and fry until brown.
  3. Serve hot.

MYSORE BAJJI

Ingredients

  • Maida - 1 cup
  • Rice flour - 1 cup
  • Sour thick curds - about 3 cups
  • Onions - 2 medium
  • Green chillies - 6
  • Salt - as required
  • Coconut pieces (optional) - few small pieces
  • Coriander leaves (optional) - few
  • Oil - for deep frying

Method

  1. Mix maida, rice flour and curds into thick batter(dropping consistency) without any lumps. If necessary add more curds or some water.
  2. Allow it to stand for 3 to 4 hours.
  3. Chop onions and green chillies into small pieces and add to the batter.
  4. Also add the salt. Add coconut pieces and chopped coriander leaves if desired.
  5. Heat oil in a pan
  6. Take a little quantity of batter with hand ( or in a spoon) and slowly drop into hot oil.
  7. Fry until brown and serve hot with chutney.

PUNUGULU

Ingredients

  • Rice - 2 cups
  • Urad dal - 1 cup
  • Onions - 2 medium
  • Green chillies - 4
  • Salt - as required
  • Oil - for deep frying

Method

  1. Soak rice and urad dal for 6 hours and grind it to a smooth thick batter.
  2. Add salt allow it to ferment for about 6 hours.
  3. Chop onions and green chillies finely. Add this to the batter.
  4. Heat oil in a pan.
  5. Take a tablespoon of batter and drop it into the hot oil.
  6. Fry until brown and serve hot with any chutney.
Note:
You can also just grind the urad dal and mix with same quantity of riceflour.
If you use your hands to take the batter and drop in the oil, they would be of better shape.

PESARA PUNUGULU

Ingredients

  • Greengram dal(pesalu) - 3 cups
  • Onions - 2
  • Ginger - small piece
  • Green chillies - about 10
  • Salt - as required
  • Oil - for frying

Method

  1. Soak greengram dal for 3 hours.
  2. Grind it with green chillies, ginger and salt (thick batter like vada).
  3. Chop onions and add to this.
  4. Heat oil in a pan.
  5. Take a spoonful of batter and drop into hot oil.
  6. Fry until brown and serve hot.
HI

VEGETABLE PUFF

Ingredients

  • Pastry sheet - 1 sheet(pepperidge farm is good)
  • Potatoes - 4
  • Onions - 1
  • Green chillies - 4
  • Chilli powder - 1/2 tsp (adjust according to taste)
  • Turmeric - a pinch
  • Coriander powder - 1 tsp
  • Coriander leaves - few
  • Salt - as required
  • Oil - 1 tbsp

Method

  1. Take the pastry sheet from freezer and thaw for 30 minutes.
  2. Boil the potatoes and peel them. Cut into small pieces or mash them.
  3. Put a non-stick pan on the stove and add oil. After heated add channa dal,urad dal , red chilli piece, curry leaves, mustard seeds & jeera.
  4. When mustard starts to splutter add onions fry for 2-3 min then add turmeric, salt , coriander powder and chilli powder.
  5. Add mashed potatoes and fry for 10 minutes. Also add coriander leaves.
  6. Slowly unfold the sheet and cut into 9 square pieces. Roll each piece with rolling pin to make it little thinner.
  7. Put about 2 tablespoons of potato curry in each of them, close the three sides applying little water over the edges.
  8. Preheat oven to 350 degree Fahrenheit. Place the prepared puffs on a baking tray and bake for 25 to 30 minutes.(adjust according to your oven)
  9. Serve warm with ketchup.

EGG PUFF

Ingredients

  • Pastry sheet - 1 sheet(pepperidge farm is good)
  • Eggs - 5
  • Salt - as required
  • Pepper - according to taste
  • Chilli powder - according to taste
  • Oil - 1 tbsp

Method

  1. Take the pastry sheet from freezer and thaw for 30 minutes.
  2. Boil the eggs and take the shell. Cut each egg vertically(lengthwise)into two halves.
  3. Put a non-stick pan on the stove and add oil. After heated add egg halves, fry for a minute then add salt, pepper, chilli powder according to your taste.
  4. Slowly unfold the sheet and cut into 9 square pieces. Roll each piece with rolling pin to make it little thinner.
  5. Put egg half in each of them, bring four corners into middle and close them with help of little water.
  6. Preheat oven to 350 degree Fahrenheit. Place the prepared puffs on a baking tray and bake for 25 to 30 minutes.(adjust according to your oven)
  7. Serve warm with ketchup.
Note:
There is no need to seal all the three edges completely as in vegetable puffs because egg doesn't come out as curry does.
If you like big egg puffs, cut the sheet into 6 pieces and use three eggs to get 6 egg puffs.
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BREAKFAST

Idli

Ingredients

  • Urad dal - 1 cup
  • Idli rava - 2 cups
  • Salt - as required

Method

  1. Soak the urad dal with sufficient water for 6 hours.
  2. Just few minutes before grinding the dal, soak rava in sufficient water.
  3. Grind the dal into soft batter.
  4. Remove the excess water from rava and add to the batter. (Take a handful of rava into palms, squeeze excess water and then add to the batter.)
  5. Add the salt and mix properly.
  6. Keep it aside overnight to allow it to ferment.
  7. Take big vessel(or idli cooker) add two cups of water and put it on stove.
  8. Fill the idli moulds with batter and put in the vessel.
  9. Cook for 10 to 12 min and switch off the stove.
  10. After cool take them from the moulds and serve them with peanut chutney or coconut chutney.

Dosa

Ingredients

  • Urad dal - 1 cup
  • Rice - 3 cups
  • Methi seeds - 1 tbsp

Method

  1. Soak urad dal and rice (add also the methi seeds) with sufficient water for 6 hours.
  2. Grind this into smooth batter adding sufficient water.
  3. Add the salt and allow the batter to ferment for atleast 8 hours or overnight.
  4. Heat the tava (or nonstick pan), take a big spoonful of batter and put in the center of the pan, spread evenly until you get the required size of dosa.
  5. Add a spoon of oil and once it starts turning brown flip it onto the otherside.
  6. After a min take it out of pan and serve hot with coconut chutney or peanut chutney.

Coconut dosa

Ingredients

  • Urad dal - 1 cup
  • Rice - 2 cups
  • Grated coconut or coconut pieces - 1 cup

Method

  1. Soak urad dal and rice with sufficient water for 6 hours.
  2. Grind this into smooth batter with coconut adding sufficient water.
  3. Add the salt and allow the batter to ferment for atleast 6 hours.
  4. Heat the tava (or nonstick pan), take a big spoonful of batter and put in the center of the pan, spread evenly until you get the required size of dosa.
  5. Add a spoon of oil and once it starts turning brown flip it onto the otherside.
  6. After a min take it out of pan and serve hot with coconut chutney or peanut chutney.

Tomato dosa

Ingredients

  • Urad dal - 1 cup
  • Rice - 2 cups
  • Tomato - 2 (big)
  • Red chillies/green chillies - 3 to 4
  • Coriander leaves

Method

  1. Soak urad dal and rice with sufficient water for 6 hours.
  2. Fry the chillies in little oil and add the cut tomato pieces and fry for 5 min.
  3. Grind this into smooth batter with tomato, chillies and coriander leaves adding sufficient water.
  4. Add the salt and allow the batter to ferment for atleast 6 hours.
  5. Heat the tava (or nonstick pan), take a big spoonful of batter and put in the center of the pan, spread evenly until you get the required size of dosa.
  6. Add a spoon of oil and once it starts turning brown flip it onto the otherside.
  7. After a min take it out of pan and serve hot with coconut chutney or peanut chutney.

Upma

Ingredients

  • Rava - 1 cup
  • Oil - 2 tbsp
  • Green chillies - 3 to 4
  • Seasoning - 1 tsp of toor dal, urad dal, mustard seeds 1/2 tsp of jeera, 2 to3 pieces of red chillies and few curry leaves
  • Water - 2 cups
  • Salt as required

Method

  1. Fry rava in little ghee or oil until it turns light golden color or the raw smell goes away.
  2. Heat the oil in a pan add the seasoning and green chillies.
  3. Fry for a min and add 2 cups of water with salt according to your taste.
  4. Once the water starts boiling add the rava slowly stirring all the time.
  5. Cover the pan and cook on slow heat for about 5 min.
  6. Serve hot with peanut chutney or spicy pickles.
NOTE:
Add 1/2 cup of tomato pieces or peas (or both) for variation.

Vermicelli upma

Ingredients

  • Semiya - 1 cup
  • Oil - 2 tbsp
  • Green chillies - 3 to 4
  • Seasoning - 1 tsp of toor dal, urad dal, mustard seeds 1/2 tsp of jeera, 2 to3 pieces of red chillies and few curry leaves
  • Water - 1 1/2 cups
  • Salt as required

Method

  1. Heat the oil in a pan add the seasoning and green chillies.
  2. Add semiya fry until it turns light golden color .
  3. Add 1 1/2 cups of water with salt according to your taste.
  4. Cover the pan and cook on medium heat for about 10 min.
  5. Serve hot with peanut chutney or spicy pickles.

Puri

Ingredients

  • Wheat flour - 2 cups
  • Ghee - 1tbsp
  • salt to taste
  • Milk - 1 tbsp
  • water to knead dough
  • oil to deep fry

Method

  1. Make soft pliable dough using all ingredients.
  2. Make some rounds about a small lime size.
  3. Roll them with the rolling pin about 4'' in diameter.
  4. Then fry in hot oil, till light brown.
  5. Turn once and fry other side.
  6. Drain and serve hot with spicy vegetables curries (like potato curry).

pongal

Ingredients

  • Moong dal(pesarapappu) - 1 cup
  • Rice - 2 cups
  • Pepper corns - 10 to 15
  • Green chillies - about 10
  • Ghee - 3 tbsp
  • Water - 6 to 7 cups
  • Salt as required

Method

  1. Wash rice and dal , drain the water completely and keep it aside.
  2. Heat ghee in a pan, add the chillies and pepper corns.
  3. Fry for a min and add the dal and rice.
  4. Fry for 5 min and add water and salt, cook until soft.
  5. Serve hot with sambhar or peanut chutney.

Instant dosa

Ingredients

  • Maida - 1 cup
  • Besan (senaga pindi) - 1 cup
  • Sour curds - 1 to 2 cups
  • Water
  • Chilli powder and salt according to taste

Method

  1. Mix all the ingredients without any lumps (dosa consistency).
  2. Heat the tava (or nonstick pan), take a big spoonful of batter and put in the center of the pan, spread evenly until you get the required size of dosa.
  3. Add a spoon of oil and once it starts turning brown flip it onto the otherside.
  4. After a min take it out of pan and serve hot with coconut chutney or peanut chutney.
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