MEDU VADA

Preparation Time: 30 minutes

Ingredients:

2 cups urad daal
1 tbsp rice
1 big onion
1 green chilly
1/2 tsp pepper powder
salt
oil

Preparation Method

1. Soak urad daal and rice for 3 hours

2. Drain the water and keep for another 2 hours

3. Then grind the daal into smooth batter along with salt (with little water only)

4. Test: The batter should not dissolve in water, when a small ball is dropped as shown below

5. Add finely chopped onions and green chillies, pepper powder

6. Take a polythene cover, apply few drops of water on it and put small dough and make a shape like vada

7. Fry till golden brown

Server hot with chutney or sambar

Tip: For crispy texture, keep the vada batter in refregirator for 2 hours , before frying

AATA FLOUR DOSA (GODUMA PINDI DOSA)

Preparation time: 15 minutes

Ingredients:

1 cup aata flour

1 cup rice flour

red chilli powder

cumin seeds

salt to taste

oil

Preparation Method:

1. Take a large bowl and mix all the above ingredients (except oil)

2. Then add water to make like ravva dosa batter

3. Heat a pan and spread the dosa batter in the shape, as shown in the picutre.

4. roast on both the sides with few drops of oil

Serve hot with chutney or pickle

ALOO GOBI MASALA

Preparation Time: 30 minutes

Ingredients:

3 big potatoes

1 cauliflower

1 big onion

2 tomatoes

1 green chilly

1 tsp corriander powder

1 tsp chilli powder

1 tsp garam masala (all spices mix)

1 tsp jeera powder

1 tsp dhania powder

1 tsp kasoori methi

salt to taste

oil

Preparation method :

1.Take a pan add oil, fry onions and green chillies till they become brown. Now add diced potatoes and cauliflower

2. Add salt and cover with lid, after few minutes, add chopped tomatoes and cook till they become soft

3. Take a small bowl, add dhania powder, jeera powder, garam masala powder, red chilli powder, kasoori methi mix well and add 50 ml water.

4. Add this masala mix to the curry and fry for some more time, and switch off the stove.

Serve hot with rice or roti

CHEKKALU (RICE FLOUR CRACKERS)

Preparation time: 30 minutes

Ingredients:

1 cup rice flour

2 tbsp unsalted butter

4 tbsp red chilli powder

2 tbsp chana daal

2 tbsp moong daal

salt to taste

oil for frying

Preparation method:

1. Soak channa daal and moong daal for 30 minutes

2. Take a big bowl, add rice flour, melt the butter and add to this

3. Add chilli powder, salt, soaked daals and water and make into hard dough

4. Make the dough into small balls and press them like pappad

5. Heat oil in a large pan and fry them till golden brown

This is a nice evening snack

TINDORA MASALA (DONDAKAYA MASALA) CURRY

Preparation time: 30 minutes

Ingredients:

1/2 KG tindora (dondakaya)

2 big onions

1 tsp chilly powder

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp urad daal

5 tbsp tamarind pulp

1 tbsp jaggery powder

salt to taste

oil

Preparation method:

1. Grind onions, red chilli powder and salt to a fine paste.

2. Cook tindora in a pressure cooker for 3 whistles, let them cool down, drain the water and keep aside

3. Heat oil in a pan and add mustard seeds, cumin seeds, urad daal, fry them.

4. To this add onion paste and fry till the raw smell dissapears.

5. Then add tamarind pulp and jaggery.

6. Then add boiled tindora and mix well. Till the onion paste is well coated to the tindora.

Server hot with chapati or rice

MURI UPMA (PUFFED RICE UPMA)

Preparation time: 7 minutes

Ingredients:

3 cup mureelu (puffed rice, marmaraalu)

1 big onion

1 green chilly

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp urad daal

1 tsp garam masala

salt to taste

oil

corriander leaves

Preparation method:

1. Heat oil in a pan and add mustard seeds, cumin seeds, urad daal, green chilly and chopped onions, fry them till they become translucent

2. Take water in a bowl, dip the mureelu for 1 sec and immediately add in the above pan

3. Add salt and garam masala and stir well, untill the ingredients are mixed

4. garnish with chopped corriander

SPINACH CURRY (SPINACH WITH MINAPA VADIYALU)

Preparation time: 30 minutes

Ingredients:

1 cup chopped spinach
5 tbsp rice
1 green chilly
2 tbsp seaseme seeds
1 tsp mustard seeds
1 tsp urad daal
1 red chilly
few minapa vadiyalu (urad daal fryums)
salt to taste
oil

Preparation method:

1. Soak raw rice in water for 1/2 hour

2. Boil chopped spinach in a microwave untill it is soft

3. Take a blender and grind green chilly and seaseme seeds and then add soaked rice and grind to a fine paste

4. Heat a pan, add oil, mustard seeds, urad dal, red chilly and fry well

5. Add the fine paste to this and stir for one minute

6. Then add the cooked spinach and sufficient water, stir continuously so that it will not stick to the pan. Switch off the stove when the curry is well cooked.

7. Take another small pan and shallow fry minapa vadiyalu and then add to the above curry.

Serve hot with rice and ghee

RASAM POWDER

Preparation time : 10 min

Ingredients :

2 tsp toor dal
1tsp coriander seeds
1 tsp jeera
4 red chillis
5 pepper corns
salt to taste

1. Dry roast all the ingredients,let them cool dowm to room temprature.

2. Grind them like a fine powder.

This powder can be store for oneweek.

MASALA VADA

Preparation time : 30 min

Ingredients :

1 cup yellow gram (chana) dal

1/2 cup onion finely chopped

1/2 cup coriander finely chopped

1/2 cup dill leaves finely chopped

3-4 green chillies finely chopped

1/2 tsp. cumin seeds

oil o deep fryMethod

Preparation method :

1.Wash and soak dal for 6 hours.Keep 2 tbsp. dal aside, grind the rest,coarsely.

2. Mix all other ingredients, including whole dal.Add 2-3 tbsp. hot oil to the mixture.

3. Heat oil, make pattie shaped rounds with moist palm.Let carefully into the hot oil.

4.Fry first one side then the other till golden brown.Serve hot with minutketchup.

CHEGODI (SOFT CHEGODIS)

Preparation Time: 50 minutes

Ingredients:

250 grms rice flour
250 ml water
1 tbsp maida
1 tbsp red chilli powder
1 tbsp seaseme seeds
oil for frying

salt to taste

Preparation method:

1. Heat the water in a large pan and when it is boiling and add maida and mix well

2. Add the rice flour, red chilli powder, salt, seaseme seeds and then immediately switch off the stove

3. Mix well with wooden laddle (as shown below, the dough should be soft like chapati flour). Keep aside and let it cool down to room temparature.

4. apply little oil onto hand and make a small ball of the dough. and make a shape like chegodi's (circles, as shown below).

5. Heat oil in a large pan. Fry the rings untill they are light brown. Do not deep fry them. They should be soft.

Put them on tissue paper so that excess oil on chegodi is removed.

Finally they look as follows:

They should be consumed afresh, on the same day. They will not stay for more than one day.

TOMATO RICE (SIMPLE

Preparation time : 20 min

Ingredients :

2 big tomatoes

2 onions

100 grams peas

1 cup cooked rice

1/2 inch cinnamon

4 elachi

3 cloves

2 green chillies

2 tsp garam masala powder

1 tsp turmeric powder

salt to taste

Preparation method :

1. Heat a pan with 2 tsp of oil,add cloves,cinnamon.elachi and finely chopped onions and green chillis, fry well till the onions become translucent.

2. Add tomato pieces,green peas,cook till they become soft.

3. Add turmeric powder,salt,garam masala and mix well.

4.Now add cooked rice and mix well.

KADAI PANEER

MY 50 TH POST

Preparation time: 30 min

Ingredients :

250 gms Cottage Cheese (Paneer)

3 Capsicum

4 Onion

4 Tomato

1 " long piece Ginger

Red Chili Powder

2 Bay Leaf

4 Cloves

1 piece CinnamonLittle

Clarified Butter (Ghee)

Preparation method :

1.:Cut cottage cheese, capsicum in long pieces.

2. Grind onion, tomato, ginger, salt, red chili powder .

3.Mince cloves and cinnamom.

4.Heat clarified butter in a pan. Add bay leaf, cloves, cinnamon. Then add onion, tomato, ginger paste. Continue cooking it on medium flame till ghee/oil begins to separate.

5. Add paneer and capsicum pieces. Cook on low flame. When the capsicum are done put off the flame.

6. switch off the stove , and serve hot. Serve with nan or paranthas..

POORNAM BURELU

Preparation time: 2 hours

Ingredients:

Chana Dal - 1/2 cup
Sugar - 1/2 cup sugar
Elaichi(cardamom) powder - 2 tsps

for the batter

Rice -1/4 cup Urad dal (Minapappu) - 1/2 cupsugar


Preparation method:

1. Wash and soak rice and urad dal in water for about 2 hrs.

2. Soak chana dal for about half an hour. Pressure cook dal in 1 cup of water till 4-5 whistles. Set Aside.


3. Grind rice and urad dal to smooth paste adding sufficient water. It should be ground to thick dosa batter , set aside for 4 hours.

4. Heat a kadhai, add cooked dal, sugar, elaichi powder and on medium heat keep stirring till the dal turns thick enough to make a ball.

5.Stirring continuously helps dal not to stick to the pan.

6. Allow the paste to cool. Grease your hands with oil or ghee and roll the paste to lemon size balls

7.. Add sugar to the fermented batter.. Adding sugar gives a mild
sweet taste when compared to adding salt.

8.heat oil in a deep pan. Reduce the heat to medium.

8. Dip each ball into the batter, so that it evenly gets coated. Drop them gently into oil and fry them till golden brown.

RAVVA LADDO

Preparation time 30 min

Ingredients :

1 cup - rava / semolina
1 cup - sugar
25 g - ghee
25 g - grated fresh coconut
25 ml - milk
10 cashew nuts


Preparation method :

1 . Heat 2 tsp of ghee in a kadai. Once the ghee is hot enough, simmer the flame and roast cashew nuts and raisins.

2.Once the raisins balloon up, remove. Then roast the grated coconut. Remove once done.

3.Keep all these aside. Add the remaining ghee and roast the Rava till its well roasted and aroma starts coming out.

4.In a bowl, take all the roasted Rava, Nuts, Coconut Then add the sugar. Mix well.

5. Then slowly add the warm milk into the bowl. Check if you are able to gather as balls. When you find that milk added is enough to get you laddos

6.Then immediately make balls or laddos

MURUKULU

Preparation time :30 min

Ingredients:

2 cups rice flour

2 cups putnala podi(chutney dal powder)

1 cup ajwain seeds

1 tspseasme seeds :

2 tsp red chilli powder

2 tsp ghee

salt to taste

Preparation method :

1.In a bowl add rice flour, dhalia powder, ajwain, seasme seeds, red chilli powder, and salt.

2. Mix well with water like poori dough.

3. Heat a pan with oil for deep frying.

4. Put the dough into murrukku maker and press into the hot oil.

5.Fry till yhey become golden brown color .


thank u swapna thotam for this nice recipe.

CAPSICUM DAL

Preparation time: 20 min

Ingredients:

1 capsicum

1 tomato

1 onion

1 cup toor dal

mustard seeds

cumin seeds

urad dal

hing

red chilly powder

coriander powder

jeera powder

turmeric powder

tamarind juice

salt to taste

Preparation method :

1.1.In pressure cooker boil the dal for 2 whistles.In a vessel soak tamarind and salt for 10 mins and take juice out of it.

2.Wash and chop the capsicum.In a kadai pour the oil when it gets hot add the asafoetida,mustard seeds

3.when the mustard seeds platters add urad,and jeera when urad turns brown add the onion when it turns transparent add the capsicum and tomato,fry it until tomato gets soft.

3.Now add the boiled dal to it and add turmeric powder cover it with lid.When capsicum get cooked add the coriander powder ,chilly powder and tamarind juice.

4.Allow it to boil for 5 mins.Then garnish it with coriander leaves.

CUCUMBER CHUTNEY

Preparation time : 25 min

Ingredients:

1 small cucumber

1 tsp urad dal

1 tsp mustard seeds

lemon size tamarind

red chillis

1 tsp turmeric powder

salt


Preparation method :

1. Heat a pan with 2 tsp of oil, add mustard seeds, urad dal, red chillis and tamarind fry well,let them cool and keep it aside.

2. Chop cucumber into small pieces,add salt and turmeric and mix well,keep it aside for 15 mins.

3. After 15 min , water oozes out from cucumber pieces, squeeze the water from cucumber pieces.

4. Now divide the cucumber pieces into 2 halves.

4. Now grind the mustard seeds, urad dal, red chillis and tamarind ,then add the half of the cucumber pieces and grind them coarsly with salt.

5. Then mix the grinded paste into the remaining cucumber pieces.

PEAS PULAV

Preparation time: 25 min

Ingredients:

1/2 cup frozen peas

1 cup cooked rice

1/2 inch cinnamon stick

3 cloves

5 tsp jeera

2 greenchillies

curryleaves

pepper powder

salt to taste.




Preparation method:



1. Heat a pan add oil, add jeera , cinnamon, cloves, green chillies,curryleaves and fry well.

2. Add frozen peas fry well till they become soft.

3. Now add cooked rice and salt mix well till the rice is covered with jeera and peas.

4. Add pepper powder according to ur taste.

5 serve hot with any gravy curry.

Tip:If u have fresh peas, u can cook with white rice.