MUNG BEANS CURRY (PESALU CURRY)

Preparation time : 30 mins

Ingredients :

2 cups, Pesalu (mung beans)

1 onion,

1 tomato,

3 tablespoons dhaniyalu, (coriander seeds)

6 red chillies

1 tsp jeera

salt to taste

Preparation method :

1.Soak mung beans in water for 12 hours and pressure it for 3 whistles.

2. Fry all the ingredients (except mung beans )in 2 tsp of oil,let them cool down and grind like a fine paste.

3. Take one tsp oil in a thick bottomed pan and put ginger garlic paste,

4.. Put the prepared paste, saute for one min and then add pesalu and add salt, chilli powder, to taste and 1tsp garam masala.

5. Simmer on low heat for 10 mins... and serve with rice or roti.

MAMIDIKAYA PACHADI (MANGO CHUTNEY)

Preparation time: 20 min

Ingredients :

1 cup mango pieces
Small lemon sized tamarind
Turmeric powder
2 tsp channa dal
2 tsp urad dal
1 tsp mustard seeds
1 tsp jeera
curryleaves
hing
6 red chillies
2 tsp oil
salt to taste

Preparation method :

1. Heat a pan add two spoons of oil , fry chana dal, urad dal, jeera, mustard seeds, tamarind, red chillies -, curry leaves and hing till golden brown color.

2. Cool it down and and grind it to a coarse powder. Now add mango pieces, salt, turmeric powder and coarsely grind. .

3. Adjust the salt according to ur taste, if u want u can add 2 sp of lemon juice .

MENTHI VANKAYA (BRINJAL WITH METHISEEDS POWDER)

Preparation time: 20 min

Ingredients:

6 purple brinjals

tamarind pulp

oil

salt to taste

For meethiseeds powder:

2 tsp meethiseeds

1 tsp coriander seeds

1 tsp jeera

1 tsp urad dal

1 tsp channa dal

4 red chillies

Dry roast all the ingredients and grind like a coarse powder.

Preparation method:

1. Heat pan, add oil, brinjal slices, tamarind juice and salt

2. cook them till they become soft, add meethiseeds powder to this, before switching off the stove.

Tip: You can use this powder for vegetables like raw banana (aratikaya), bottle gourd (sorakaya).

This powder will last for more days. Keep and store it in air tight container.

Serve hot with Roti or Rice

DHURUM (OR) WRAP

Preparation time: 5 min

Ingredients:

1 tortilla or wrap sheet

chopped onion

chopped tomato

mayyonaise

tomato ketchup

corn

lettuce

grated carrot

Preparation method:

1. Heat a pan warm up tortilla on two sides

2. Put all the above ingredients and wrap like a pocket as shown above

This is a quick snack and ideal for breakfast

RAVVA DOSA

Preparation time:30 min


Ingredients:

1 cup sooji (bombay ravva)

1 cup rice flour

1/2 cup maida (all purpose flour)

1 green chilli

1/2 inch ginger

2 tsp jeera

curry leaves

1 tsp pepper powder

salt to taste

water

oil

Preparation method:

1.Mix all the flours with water,like thin batter,add finely chopped green chillis,chopped ginger,jeera,chopped curry leaves, pepper powder and salt


2. Heat the tawa and spread the batter evenly around the pan, not like dosa or utampam. put oil on the dosa circumference. Roast on both the sides.

Serve hot with ginger chutney or any pickle

KOTHMEERA PACHADI(CILANTHRO CHUTNEY)

Preparation time:20 min

Ingredients:

1 Bunch cilanthro leaves

4 tsp channa dal

4 red chillies

3 tsp seseme seeds

coconut powder

tamarind juice

salt to taste

Preparation method:

1. Heat a pan add red chillies, seaseme seeds, coconut powder, channa dal, fry well and keep it aside.

2. In the same pan add cilantro leaves and fry well.

3. In a blender, grind the above ingredients (without cilantro) to a fine powder

4. Now add cilantro leaves, tamarind juice, salt and grind them to a fine paste, add sufficient water while grinding.

This can be served in dosa, idli or rice/chapati

PONGALI

Preparation time: 30 min

Ingredients:

1 cup raw rice

1/2 cup pesarapappu(white moong dal)

2 tsp ghee

2 tsp oil

3 tsp pepper powder

1 green chilli

1/2 inch ginger

curryleaves

jeera powder

salt

Preparation method:

1. Boil rice and moong dal in a pressure cooker with 1:3 water, for 4 whistles.

2. Heat a pan, add ghee and oil, add green chillies, chopped ginger, curry leaves and fry well.

3. Now add cooked rice and dal with some water and boil for some more time.

4. Add pepper powder, jeera powder, salt and mix well.

5. Cook for some more time,and switch off the stove.

GINGER CHUTNEY (ALLAM CHUTNEY)

Preparation time: 20 min

Ingredients:

1/2 inch ginger

3 tsp urad dal

3 tsp channa dal

4 red chillies

tamarind juice

4 tsp jaggery

salt to taste

Preparation method:

1. Heat a pan add urad dal, channa dal, red chillies and fry well.

2. Grind dals, red chillis and ginger pieces into fine powder and add tamarind juice, salt, jaggery, and grind them into fine paste.

Note: If you dont like sweet chutney, no need to add jaggery.

This can be served with dosa, idli or chapati