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.