IDLY KARAM PODI (SPICY POWDER FOR IDLY)

INGREDIENTS:

1 cup urad dal

1/2 cup chanadal

8 redchillies

salt


1. Fry all the ingredients till they become golden brown,(dry roast) .let them cool down to room temprature.

2.Grind them into a coarse powder, add salt according to ur tast

COCONUT CHUTNEY (KOBBARI PACCHADI)

INGREDIENTS :

One small cup coconut pieces

3 tbsp urad daal

1 tbsp jeera

4 to 5 dry red chillies

4 tbsp tamarind juice

jaggery powder (according to our taste)

salt to taste

oil

Preparation Method:

1. Heat oil in a pan and fry red chillies, urad dal and jeera

2. After they are cooled to room temparature, grind them into fine powder

3. Now add coconut pieces, salt, jaggery, tamarind juice and grind them to fine paste

Serve with rice and ghee

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