MIRCHI BAJJI

MIRCHI BAJJI

INGREDIENTS

Mirchi - 10 - 15 nos
Besan - 3 cups
Cooking soda - 1/4 tsp
Oil - for deep frying
Salt - 2 tbsp
Roasted chana - 1/2 cup
Tamarind puree- 1 tsp
Ajwain - 1 tsp
Redchillipowder - 1 tbsp
Green chillies - 5 nos

PREPARATION

Wash chillies and cut the center of it along the length inorder to be able to stuff the roasted chana paste.Grind the roasted chana adding 1/2 tsp of ajwain or vamu and 1/2 tsp of salt and greenchillies . Then add tamarind puree and make a fine paste by grinding again.
Set this paste aside and prepare dough semi solid state by adding besan , cooking soda ,11/2 tbsp of salt , redchilli powder and 1/2 tsp of vamu or ajwain . Check for consistency of the dough . You should be able to dip the mirchi in it and leave it in oil.Heat oil parallely , stuff the mirchi's with the roasted chana dal paste .

Once the oil is hot , dip the mirchi in the besan dough and leave it carefully in the hot oil. The flame should be on medium. Be away from the oil . Fry the mirchis to golden brown and repeat the process to be done with all the mirchis .

Serve with tomato chutney or sliced onions.

CAPSICUM CURRY

CAPSICUM CURRY


INGREDIENTS

Capsicum - 4 nos
Onions - 2 nos
Oil - 2 tbsp
Salt - 11/2 tbsp
Redchillipowder - 1 1/2 tbsp
Turmeric - a pinch of it
Garlic pods - 2 nos
Garam Masala - 1 tbsp


PREPARATION

Cut capsicum into medium sized pieces and onions also of the same size.


Heat oil and fry garlic pods to golden brown. Then add onion pieces and fry to golden brown .Then add the capsicum pieces and add salt , turmeric , chillipowder and mix well.Cook till the capsicum pieces become tender and then add garam masala and mix well. Cook for 5 min put off the flame .

Serve hot with rice or Chapathi or Poori it tastes really good.

ALOO PARATHA

ALOO PARATHA
INGREDIENTS

Wheat flour - 2 cups
Besan - 1 /2 cup
Aloo - 4 nos
Onions - 2 nos
Ginger - 1 piece
Green chillies - 4- 5 nos
Cumin - 1 tbsp
GaramMasala - 1 tbsp
Turmeric - 1/2 tsp
Redchillipowder - 2 tbsp
Salt - 2 tbsp
Oil - 4 tbsp

PREPARATION


Peel off potatoes and cut them into medium sized pieces . Chop onions and greenchillies and microwave cook them for 10 min.
Once cooked smash them well and add garam masala , turmeric, salt and powdered cumin and chopped ginger .


Then mix the wheat flour , besan to the smashed potato mix and prepare a dough of it. Make small balls and roll them into rotis.
Now heat a pan and fry on both sides applying oil on both sides.

Once the paratha becomes red remove from flame. Repeat the process and finish off the dough completely. Serve with boondi raitha .

BOONDI RAITHA

BOONDI RAITHA
INGREDIENTS

Boondi - 2 cups
Curds - 4 -5 cups
Salt - 1 tsp
Honey - 2 tbsp
Redchillipowder - 1 tsp
Oil - 1 tbsp
Mustard - 1 tbsp
Urad dal - 1 tbsp
Chanadal - 1 tbsp
Cumin - 1 tbsp
Redchillies - 4 nos
Curry leaves - 5 nos


PREPARATION


Beat curds adding water and add boondi to it .

Also add salt , redchilli powder and leave it to become soft for half an hour.Then put tadka and mix well. Add honey and mix for a while . Serve chilled or normally with Aloo paratha .

POTLAKAYA PERUGUPACCHADI / SNAKE GOURD CURD CHUTNEY

POTLAKAYA PERUGUPACCHADI


INGREDIENTS

Snake Gourd - 1 no
Curds - 2 cups
Salt - 2 tsp
Mustard - 1 tsp
Urad dal - 1 tsp
Cumin - 1 tsp
Chanadal - 1tsp
Redchillies -3-4 nos
Curry leaves - 5 - 6 nos
Coconut powder - 1 cup
Oil - 1 tbsp
Turmeric - a pinch of it

PREPARATION
Wash and cut snake gourd into circular pieces of medium consistency .Microwave cook for 6 min. Parallely beat the curds fine adding water and 1 tsp salt.



Heat oiland put tadka and add the cooked snake gourd pieces squeezing water out. Add a pinch of turmeric and 1 tsp of salt and mix well. Now add coconut powder and mix the curry well. Allow it to cool completely.Then transfer into the beaten thinned curds and mix well.
Serve with hot rice or chapathi ...

DONDAKAI CURRY

DONDAKAI CURRY



INGREDIENTS


Dondakai - 20 nos
Dry grated Coconut powder - 1 cup
Garlic pods - 4 nos
Cumin - 1 tbsp
Salt - 2 tbsp
Redchillipowder - 1 tbsp
Oil - 3 tbsp


PREPARATION

Wash dondakai and microwave cook for about 10 min.

Heat oil in a pan and fry cumin and 2 chopped garlic pods to golden. Add the dondakai and 1 tbsp salt and fry them to golden brown.

Add redchillipowder , 1tbsp salt and 1 garlic pod as a whole to the dry grated coconut powder and grind it once in a grinder. Add the powder to the dondakai and mix well. Cook for 5 min on low flame and remove from the flame.


Serve with hot rice.

VANGI BATH

VANGI BATH

INGREDIENTS

Brinjal - 5 nos
Rice - 4 cups
GreenChillies - 6 - 8 nos
VangibathMasala - 100 gms
Salt - 2 tbsp
Cashews - 2 tbsp
Mustard - 1 tbsp
Chanadal - 1 tbsp
Oil - 4 tbsp
Turmeric - a pinch of it
Tamarind puree - 1 tsp

PREPARATION

Wash and cut brinjal length wise into slices. Heat oil and add mustard seeds once they sizzle , add cashews, chana dal and greenchillies fry to golden red and set aside.

Fry the brinjal slices to golden red in the remaining oil. Now add salt , turmeric and rice to it. Mix well and add the tadka and vangibathmasala mix well.Add tamarind juice (add 1/2 cup of water to the tamarind puree ).Cook for 10 min.

Remove from flame and serve hot with curd raitha....

MASALA PUFFED RICE

MASALA PUFFED RICE



INGREDIENTS

Puffed rice - 1 pack
Roasted chana dal - 1/2 cup
Ground nuts - 1/2 cup
Ginger garlic paste - 1 tbsp
Oil - 3 -4 tbsp
Redchillipowder - 1 tbsp
Salt - 1 tbsp
Turmeric - a pinch of it



PREPARATION

Heat the puffed rice to make it crispy . And in a pan heat oil and fry roasted chana dal and ground nuts to red and add ginger garlic paste , redchilli powder, salt and turmeric .Mix well and add it to the puffed rice. Mix well and heat on low flame for 5 min.
Put off flame and serve hot with chopped onions and a little lime juice on it . Surely you would find it very tasty ...

BRINJAL CURRY

BRINJAL CURRY




INGREDIENTS

Brinjal - 3 -4nos long one
Green chillies - 10 nos
Coriander - 1/2 bunch
Ginger - 1 big piece
Oil - 2 tbsp
Urad dal - 1 tbsp
Chanadal - 1 tbsp
Mustard - 1 tbsp
Cumin - 1 tbsp
Redchillies - 3 nos
Curry leaves - 10 nos
Turmeric - pinch of it
Salt - 11/2 tbsp



PREPARATION

Wash and cut brinjal into finger length pieces and leave them in water . Heat oil in a pan and put tadka for curry . ie , add mustard and cumin once they sizzle add urad dal , chana dal and fry till golden and ad redchillies and curry leaves. Now add the brinjal pieces and add turmeric and mix well.

Place a lid and allow them to soften. Now cut the ginger into small pieces and add salt and coriander and grind into paste. Add the paste to the brinjal pieces once they are cooked fine and cook for 5 min.


Remove from flame and serve hot with rice .

VANKAI PULUSU PACHADI / BRINJAL CHUTNEY

VANKAI PULUSU PACCHADI / BRINJAL CHUTNEY


INGREDIENTS

Big brinjal - 1 no
Tamarind puree - 1 tsp
Salt - 2 tsp
Onions - 1 no
Green chillies - 3 nos
Jaggery - 1 small cube
Oil for tadka
Water - 2 cups
Redchillies - 3 nos
Corinader - 1/4 bunch chopped

Preparation

Wash the brinjal , apply oil to it and heat it directly on the stove turning it on all sides. See that the whole brinjal is exposed to the flame and it is cooked by the heat. Set it aside to cool.


Parallely , chop the onion and greenchillies into fine pieces . Heat oil , put tadka. For tadka heat oil , add mustard seeds once they sizzle , add fenugreek seeds and cumin. Allow them to fry to red and add redchillies, green chillies and onions and fry to golden. Now dilute the tamarind puree adding water and add it to the onions . Mix well add turmeric , salt and powdered jaggery.

Bring it to boil, simmer the flame . Now peel off the brinjal and smash it properly .

Add it to the pulusu , and mix well . Cook for about 10 min and add coriander .

Serve with hot rice and kandi pacchadi ...

KANDI PACCHADI / TOOR DAL CHUTNEY

TOOR DAL CHUTNEY


INGREDIENTS

Toor dal - 1 cup
Cumin - 1 tsp
Red Chillies - 10 nos
Salt - 1 tsp
Turmeric - a pinch
Garlic pods - 2 - 3 nos
Water - 11/2 cups

PREPARATION

Heat a pan and roast toor dal along with cumin , redchillies and garlic pods. Then add salt and turmeric . Allow it to cool . Now grind it into fine powder and then add water and make it into a fine paste.


Serve with hot rice . Actually its a combination with Vankai pulusu pacchadi ...
It tastes very good too.

GONGURA PAPPU / DAL

GONGURA PAPPU
INGREDIENTS

Gongura - 2 bunches
Chana dal - 4 cups
Salt - 2 tsp
Reachillipowder - 2 tsp
Oil - 1 tbsp
Mustard seeds - 1 tsp
Cumin - 1 tsp
Urad dal - 1 tbsp
Redchillies- 3 - 4nos
Garlic pods - 3 nos
Water - 4 - 5 cups
Turmeric - a pinch of it
Curry leaves - 5 nos

PREPARATION

Remove the leaves from gongura bunches and wash them well and leave in a strainer to strain water away . Wash chana dal and then add gongura to it and pressure cook for 3 whistles. Dalshould be half cooked . Heat oil in pan and put
tadka or popu .. then add sliced garlic pods .Add salt , turmeric ,redchilli powder and curry leaves to the cooked dal . Transfer the dal into the tadka and cook for about 5 min mixing well.






Serve with hot rice ... tastes really good...

STUFFED TOMATO CURRY

STUFFED TOMATO CURRY


INGREDIENTS

Tomatoes - 9 nos
Potatoes - 2 nos
Peas - 1cup
Onions - 2 nos
Oil - 2 tbsp
Gingergarlic paste - 1 tbsp
Curry leaves - 4-5 nos
Cumin - 1 tsp
Salt - 2 tbsp
RedChilli powder - 2 tbsp
Turmeric - pinch of it
Amchur / dry mango powder - 1 tsp
Garam masala - 1 tsp

PREPARATION

Microwave cook onions, potatoes, and peas for 10 min. Cut one end of the tomatoes and squeeze out the center of the tomato in order that you can fill in the tomato.Heat oil and fry ginger garlic paste to golden brown. Add cooked and mashed potatoes , onions and peas and mix well. Add curry leaves ,1 tsp garam masala,1 tsp salt , turmeric, 1 tsp amchur powder and 1 tsp redchilli powder . Mix well and put off the flame.





Now fill in the tomatoes with this curry. Microwave cook for about 5-6 min. Check that the tomatoes do not become too soft and if required stop when you feel they are cooked. The microwaves may vary in their intensity.
Now heat oil in a pan and add cumin and once it sizzles add redchilli powder , salt and add the cooked tomatoes slowly to the oil. Mix slowly and cook for 5 min.




Put off the flame and serve hot with rice ...

PUDINA CHUTNEY

PUDINA CHUTNEY


INGREDIENTS

Mint - 2 bunches
Chana dal - 1 tbsp
Urad dal - 1 tbsp
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/2 tsp
Garlic pods - 3 nos
Green chillies - 2 nos
Red Chillies - 10 nos
Oil - 3 tbsp
Tamarind puree -1/2 tsp

PREPARATION

Remove the pudina leaves from the twigs and wash them well and leave in a strainer to drain water away.Heat oil in a pan and make popu ready for the chutney .
Popu or Tadka
In 1 tbsp hot oil , put mustard seeds and once they sizzle add fenugreek seeds and fry to golden brown , then add urad dal , chana dal fry till golden red and add redchillies , green chillies and garlic pods . Remove off flame and allow them to cool completely.


Now in the same pan heat the remaining oil and fry the pudina till the leaves turn their colour to a darker green colour.
Put off flame and allow it to cool completely.
Now grind the tadka or popu into fine powder add salt , and then add fried pudina leaves along with tamarind puree. Grind well into a fine paste.

Ready to serve with hot rice or as a side dish to any other main dish.

RADDISH PULUSU

RADDISH PULUSU
INGREDIENTS

Radish - 3 nos
Tamarind puree - 2 tsp
Green Chillies - 2 nos
Redchillies - 3 - 4 nos
Salt - 2 tsp
Redchilly powder - 1 tsp
Garlic pods - 3 nos
Oil - 1 tbsp
Water - 4 cups
Turmeric - a pinch of it
Corn powder - 1 tbsp

PREPARATION

Cut raddish in circular shape and pressure cook for 2 whistles. Heat oil in a pan and put tadka . Then add the cooked raddish and cook for a while. Now add the tamarind puree to the water and add the water to the raddish . Add salt , turmeric , redchilly powder and cook for 5 min. Take 1/2 cup of water and add corn powder to it and mix well . Transfer the mix into the pulusu and bring to boil. Mix well and cook for 5 min.





Heat oil in a pan and add chopped garlic pods and add t0 the pulusu . Now it is ready to be served with hot rice .

BHENDI CURRY

BHENDI CURRY
INGREDIENTS

Bhendi - 1/2 kg
Onions - 2 nos
Ginger garlic paste - 1 tbsp
Salt - 1 tbsp
RedChilli powder - 1/2 tbsp
Curry leaves - 3 - 4 nos
Oil - 1 tbsp

PREPARATION

Microwave cook bhendi for about 15 min . Heat oil in a pan and fry ginger garlic paste to golden red.Add curry leaves. Fry onions also to golden red . Then add bhendi to the onions and fry for 10 min till golden red. Add salt , redchillipowder and simmer cook for 5 min.




Serve hot with rice or chapathi ...

BOTTLE GOURD DAL / SORAKAYA PAPPU

SORAKAYA PAPPU

INGREDIENTS

Tuvar dal - 3 cups
Sorakaya pieces - 11/2 cups
Salt - 11/2 tsp
Red chilli powder - 1 tsp
Green Chillies - 2 - 3 nos
Curry leaves - 10 nos
Oil - for tadka - 1 tbsp
Water - 4cups
Asfoetida - 1/4 tsp

PREPARATION

Pressure cook dal along with the sorakaya pieces with 4 cups of water. Then heat pan and put tadka and add curry leaves , asfoetida to it along with green chillies and redchillies. Transfer cooked dal and mix well . Add turmeric , salt , red chillipowder, mix well.





Serve hot with rice or chapathi ..

CORN MUFFINS

CORN MUFFINS


INGREDIENTS

Cornmuffin mix - 1 pack
Milk - 1/3 cup of the mix
Muffinmould - 1
Little butter for greasing the mould

PREPARATION

Preheat oven for about 10 min at 450 degrees. Parallely mix corn muffin mix with 1/3 cup of milk and mix well . Grease the muffin mould with butter .Transfer the mix into the moulds with a spatula equally . Do not adjust with spatula and fill only half of the mould.




Bake for 25 min and Muffins are ready to serve ....

GOBI MANCHURIAN

GOBI MANCHURIAN



INGREDIENTS

Gobi flower - 1 no
Corn Flour - 1 cup
Besan - 11/2 cup
Onions- 3 nos
Green Chillies - 4 nos
Ginger - 1 piece
Garlic - 3 pods
Oil - 1 tbsp
Oil for deep frying
Vinegar - 1 cup
Tomato Ketchup - 3 cups
Salt - 2 tsp
Red Chilli powder - 1 2 tbsp
Food Colour - Red - 1/4 tsp
PREPARATION

Cut gobi into florets with the stem needs to be little long . Heat them with water and 1/2 tsp of salt for 10 min . Check that the florest are half cooked. Parallely make dough of the corn and besan flour adding limited water along with salt and red chilli powder . The dough basically to adhere to the florets needs to be thick enough. Heat oil and then dip the florets in the dough and make gobi
bajji's out of the florets and the dough and fry them to red.Set them aside .




Heat oil in a pan and fry onions , garlic slices and ginger slices along with green chillies and add , vinegar and tomato ketchup add 1 tsp of salt too.
Cook well and transfer all the gobi bajji's into this and allow to cook mixing well . The bajji's absorb vinegar and ketchup . Cook for 10 min and remove from flame .





Serve hot ..

KHATTA PONGAL

KHATTA PONGAL / PONGALI

My dad and me loved it so much that when ever we went to Tirupathi we used to search for this recipe and definitely eat before we returned . That was the liking for it . Its a real good tasty recipe.


INGREDIENTS

Moong dal - 11/2 cups
Rice - 2 1/2 cups
Redchillies - 2- 3 nos
Pepper - 10 - 15 nos
Salt - 2 tbsp
Coconut powder - 2 tbsp
Green chillies - 4 - 5 nos
Ghee - 3 tbsp
Water - 7 cups
Cumin - 1 tbsp
Ginger - a small piece chopped


PREPARATION

Heat ghee in a pan and fry cumin seeds once the ghee is hot. After they sizzle , add pepper , red chillies , green chillies ,ginger pieces , curry leaves fry for a while. Then add washed and drained dal and rice and fry for about 5 min, then add salt and coconut powder , mix well. Now transfer the contents into a cooker adding water and cook for 3 whistles.







Remove from stove and serve hot with sambar or any chutney .

BHENDI FRY

BHENDI FRY


INGREDIENTS

Bhendi / Ladies finger - 300gms
Salt - 1 tsp
Redchilli powder - 1 tsp
Besan - 1 tbsp
Cumin - 1 tsp
Oil - 2 tbsp

PREPARATION

Microwave cook bhendi for about 10 min. Heat oil in a pan and add cumin seeds
to it. Once they splutter , add cooked bhendi and fry . Fry till the bhendi become red and add salt , besan , red chilli powder and mix well .






Once fried , serve hot with rice. Saves lot of time and is tasty too !!

KAKARAKAYA PULUSU KURA

KAKARAKAYA PULUSU KURA


INGREDIENTS

Kakarakaya - 4- 5 nos
Onions - 2 nos
Oil - 1 tbsp
Urad dal - 1 tsp
Chana dal - 1 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Curry leaves - 10 nos
Salt - 1 tsp
Red Chilli powder - 1 tsp
Turmeric - 1/4 tsp
Tamarind puree - 2 tsp
Jaggery - 2 pieces

PREPARATION

Cut kakarakaya into circular shape and chop onions . Microwave cook kakarakaya for 10 mins. Put tadka in oil and fry onions to golden red. Then add the cooked kakarakaya and mix well . Add salt , turmeric , redchilli powder , and add tamarind puree to water and add it to the kakarakaya. Mix well and cook for 10 min. Add jaggery and mix well.






Serve with hot rice.

BUDIDAGUMMADIKAYA BAJJI

BUDIDAGUMMADI OR ASH GOURD BAJJI


INGREDIENTS

Urad dal - 2 cups
Ash gourd - 250 gms
Salt - 1tsp
Red Chilli powder - 1 tsp
Cumin seeds - 1 tsp
Turmeric - 1/4 tsp
Oil - deep frying

PREPARATION

Soak urad dal for 8 hrs and grind it into fine batter . Parallely , heat oil and in the mean while cut the ash gourd and add the batter , salt , turmeric , red chilli powder ,cumin seeds and mix well . Now make small bajji's of the batter and deep fry them in the oil simmering the flame to medium.Fry them to golden brown .






Once you are done serve with rice and sambar combo or with chutney . They are really tasty .

CAPSICUM MASALA

CAPSICUM MASALA



INGREDIENTS

Capsicum - 6 nos
Onions - 1 no
Poppy seeds - 1/2 cup
Sesame seeds - 1/2 cup
Coconut powder - 1 cup
Garam Masala - 1 tbsp
Garlic pods - 4 -5 nos
Red Chillies - 10 nos
Cumin - 1 tsp
Ginger - same quantity as garlic
Salt - 2 tsp
Food colour - Red
Oil - 2 tbsp

PREPARATION

Wash and cut capsicum lengthwise to the center and microwave cook for 10 min. Parallely , heat a pan and roast sesame seeds , poppy seeds
, cumin ,with red chillies . Now take 1/2 tbsp of oil and fry onions and ginger garlic pieces. Now allow it to cool completely .





Heat oil in a pan and fry the capsicum . Parallely grind the stuff which we kept for cooling adding into fine powder then add water and make a fine paste out of it and add to the capsicum . Cook for about 10 min and serve with pulav or chapathi or poori..

PEAS PULAV

PEAS PULAV
INGREDIENTS

Bay leaves - 3 nos
Peas - 1 cup
Basmathi Rice - 4 cups
Javithri - 3 and make them into pieces
Cinnamon sticls - 3 pieces
Cardamom - 10 nos
Cloves - 10 nos
Ginger garlic paste - 2 tbsp
Pudina / Mint leaves - 1/2 cup
Salt - 3 tbsp
Oil - 3 -4 tbsp
Water - 6 cups

PREPARATION

Wash and soak basmathi rice for half an hour before cooking . Heat oil in a pan andadd bay leaves and then fry all the spices and then fry mint for about 5 min. Add ginger garlic paste and fry till golden brown . Add peas and allo
w them to become soft .. cook for 5 min.





Now add rice and salt to the peas fry for a while. Add water mix well . Transfer the contents and cook in a rice cooker for about 45 min. Serve hot with Bagara Baingan or Capsicum masala...

PUTNA CHUTNEY OR ROASTED CHANA CHUTNEY

PUTNA CHUTNEY OR ROASTED CHANA CHUTNEY

This chutney we used to make it a dish to Idli or Dosa . A very common day to day made chutney and most sought after too....


INGREDIENTS

Putna dal - 2 cups
Tamarind puree - 1/2 tsp
Coconut powder - 2 -3 cups
Green chillies - 3 nos
Oil - for tadka
Curry leaves - 10 nos
Coriander bunch -1/2 bunch
Salt - 1/2 tsp
Water - about 1 cup
Garlic pods - 2 nos

PREPARATION

Grind putna with salt and garlic pods once it becomes a fine powder , add cocnut powder and grind for a min.Then add water and tamarind puree along with chopped coriander and grind once again and transfer it into a container.



For tadka :
Heat oil in a pan and add mustard seeds once they sizzle add cumin seeds , urad dal and fry to red and then add red chillies and curry leaves and transfer on to the chutney ..
Serve with Dosa or Idli . You can make it more soft if you want or leave it in semi soft form ...

PESARA PACCHADI / MOONG DAL CHUTNEY

PESARA PACCHADI

INGREDIENTS


Pesara pappu - 150 gms
Urad dal - 1 tbsp
Chana dal - 1 tbsp
Red chillies - 10 - 15 nos
Mango pieces - 2 - 3 nos
Mustard seeds - 1 tsp
Fenugreek seeds - 1/1 tsp
Turmeric - a pinch of it
Oil - 1/2 tbsp
Asfoetida - 1/2 tsp

PREPARATION

Soak moong dal for 2 hrs in hot water . Prepare tadka or popu ... Heat oil in a pan and add mustard seeds to it . Once they sizzle , add fenugreek seeds and let them fry to golden red. Then add urad dal and chana dal fry them to red and add red chillies and fry them too to red . Then add asfoetida to it and leave it to cool down completely ...



Once the tadka cools down , grind it into soft powder and add dal and mango slices to it along with salt and grind it to soft fine paste adding water little by little.



The chutney is now ready to be served with hot rice it tastes really good...

SOJJAPPALU

SOJJAPPALU

INGREDIENTS

Bombay Rawa - 250 gms
Sugar - 500 gms
Ghee - 2 tbsp
Cardamom powder - 2 tsp
Maida - 500 gms
Oil - 4 tbsp
Salt - 1 tsp

Water - 1/2 l
PREPARATION


Heat ghee and fry rawa adding 1tsp ofcardamom powder . Once fried to golden brown , transfer the contents into another pan . Now take about 500ml of water and heat in a pan and once it boils , add sugar and 1tsp of cardamom powder .



Once the sugar melts completely , bring it to boil and add rawa to it mixing well in order that no lumps form in the kesari. Once the grains are cooked , leave it on put out flame for 5 min , kesari becomes hard . Allow it to cool and make small balls out of the kesari .





Take maida and make a dough adding salt and water little by little. Make a hard dough and make a small ball of it . Take little oil and apply to the ball and roll it into a small poori and place the kesari ball in the center. Fold the poori's edges to the center on to the ball blend it well into a ball.



Make a poori out of the ball and on a hot pan , shappow fry it applying little oil on the poori . Reverse and heat it the same way applying little oil on the top of it.Fry till it becomes golden brown .



Ready to serve hot .It is tasty , gives taste of sweet with a little touch of salt too....

ALOO CURRY SPECIALLY FOR DOSA

ALOO CURRY
INGREDIENTS

Aloo - 4 nos
Onions - 2 nos
Green chillies - 3 nos
Curry Leaves - 10 nos
Coriander - 1/4 bunch chopped
Oil - for popu or tadka

PREPARATION

Peel off and cut potatoes and onions into small pieces and microwave cook them along with green chillies for about 10 min . They need to become soft enough .



Heat oil in a pan and put mustard seeds and once they sizzle add zeera to it along with urad dal and chana dal .. Once they are fried well ,add the mashed onions and potatoes along with green chillies and fry for a 5 min add turmeric and salt and coriander mix well and put off the flame .



Aloo curry is now ready to be served.

PLAIN DOSA

Dosa is another staple breakfast in the south India .

DOSA / PLAIN DOSA
INGREDIENTS

Urad Dal - 2 cups
Rice - 4 cups
Ratio = 1 :2 (1 cup of dal , 2 cups of rice )
Salt - 3/4 tbsp
Oil - 2 tbsp

PREPARATION

Soak urad dal and rice together or separately as desired over night and grind them into a very fine paste adding water little by little . It should be ground to a consistency that you should be able to mix water the next day before you start making dosas. If you tend to pour more water the dosa will get stuck on the pan and come close so watch for the grinding consistency .



Mix the batter well and leave it to set over night .When you are ready to make dosa add salt to the batter and mix well . Now take little batter and add water to it mix it well . Parallely heat the Dosa pan and put the batter on it once it is hot . Make a fine circle to form a dosa .



Take 1/2 tsp of oil and put it drop by drop along the edges of the dosa after few minutes the dosa automatically leaves the pan and its easy for u to remove it from pan. Turn it on the other side and heat for a while. Dosa is now ready to be served with aloo curry or any chutney ...If you want the dosa to be crispy leave it on the pan for a min or two and it will become crispy .
Always keep the pan on a medium flame once the pan is hot . Other wise the dosa gets burnt ..

VADA

VADA

One of the staple breakfast of south India taken along with Idli and Sambar.


INGREDIENTS

Urad dal - 3 cups
Ginger - 1 piece
Green Chillies - 3 nos
Oil - for deep frying
Salt - 1 tsp


PREPARATION

Soak urad dal over night for about 8 hrs before preparation . Grind it into a fine paste should be hard so grind adding water little by little. Then add salt and chopped green chillies and ginger pieces . Parallely heat oil in apan for deep frying .


Make small ball of the batter wetting your hand with water and in another wet palm place the ball and press it round and make a hole in the center in the form of a vada and put it in the hot oil along the corners . Carefully leave the vada in oil slowly and be away from the pan .In order to avoid oil spilling on you.



Let them fry till golden brown repeat the process and serve the hot vada with sambar and onion chutney ...

ONION CHUTNEY / ULLIPAYI PACCHADI

ONION CHUTNEY

My favourite again ..It s very tasty ...

INGREDIENTS

Onions - 4 nos
Urad dal - 1 tsp
Chana dal - 1tsp
Mustard seeds - 2 tsp
Fenugreek seeds - 2tsp
Cumin seeds - 2 tsp
Garlic pods - 3 nos
Red Chillies - 10 nos
Salt - 1/2 tbsp
Tamarind puree - 1/2 tbsp
Oil - 2 tbsp

PREPARATION

Cut onions into medium sized pieces and heat oil in a pan and prepare popu for the pacchadi .
Put mustard seeds in the hot oil once they sizzle add fenugreek seeds and once they turn red , add urad dal and chana dal and fry till golden brown . Add red chillies and garlic pods and fry them to golden red and set aside to cool down completely.



Once the tadka cools down grind into powder and add the tamarind puree and salt to it and also the cooled onions . Grind to a fine paste . It goes well with rice, dosa , chapathi ...

BAGARA BAINGAN

BAGARA BAINGAN
INGREDIENTS

Sesame seeds - 3 tbsp
Coconut powder - 4 tbsp
Coriander powder - 1 tbsp
Poppy seeds - 3 tbsp
Ginger garlic pieces - 1 tbsp
Onions - 2 nos
Redchillipowder - 1 tbsp
Salt - 1 tbsp
Tamarind puree - 1/2 tbsp
Cumin seeds - 1tbsp
Cloves - 2 nos
Cinnamon sticks - 2 nos
Ground nut - 2 tbsp
Oil - 2 tbsp

PREPARATION

Heat 1 tbsp of oil in a pan and fry poppy seeds , cumin seeds , cloves, cinnamon sticks, sesame seeds , ground nuts , and coconut powder . Once they are fried to red add salt , redchilli powder,
and ginger and garlic pieces or pods and leave it to cool putting off the flame.

Chop onions into fine pieces and wash and cut brinjals along lengthwise in the center . Heat 1tbsp of oil and fry onions till they become golden brown and parallely microwave cook brinjals for 10 min.Then add the cooked brinjals to the onions and cook for 5 mins with a lid.



Once the masala cools grind it into a fine paste adding 1/2 tbsp of tamarind puree to it . Add the masala gravy to the brinjals and cook for 5 mins . Bagara Baingan is now ready to serve ...

CHANA MASALA

CHANA MASALA

INGREDIENTS

Whole Chana - 3 cups
Onions - 2 nos
Tomatoes - 6 nos
Garam Masala - 1 tbsp
Chana Masala - 1 tbsp
Coriander - 1/4 bunch
Turmeric - 1/4 tsp
Cardamom powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Amchur powder - 1 tbsp
Cloves - 3 nos
Cinnamon sticks - 2 nos
Gingergarlic paste - 1 tsp
Bay leaves - 2 nos


PREPARATION

Cook Chana in a cooker and strain away extra water . Grind onions into fine paste . Grind tomatoes into fine paste ...



Heat oil in a pan and add ginger garlic paste and fry till golden brown . Then add bay leaves cloves and cinnamon sticks onion puree and fry till it is cooked and then add tomato puree . Cook till it becomes a thick paste and add amchur powder , turmeric powder ,cardamom powder , garam masala , and chana masala and mix well and then add cooked chana to it along with coriander..



Mix all the ingredients and cook well for about 5 minutes . Chana masala is now ready to be served ...

COCONUT RICE / KOBBARI ANNAM

Kobbari Annam


INGREDIENTS

Basmathi Rice - 3 cups
Coconut grated - 1 cup
Ghee - 2 cups
Urad dal - 1 tbsp
Chana dal - 1 tbsp
Mustard seeds - 1 tsp
Jeera - 1bsp
GreenChillies - 4 - 5 nos
RedChillies - 3 nos
Salt - 1 tbsp
Curry Leaves - 1/2 bunch
Water - 5 cups
Cashew nuts - 10 nos

PREPARATION

Cook rice in a rice cooker addding 5 cups of water . Parallely heat ghee in a pan and put tadka . ie,.. in hot ghee put mustard seeds and once they pop up add jeera , urad dal , and chana dal fry till they become red and add red chillies fry for a while and add green chillies and curry leaves ..and set aside...
Add grated coconut to the rice and salt and add this tadka .



Mix well and serve with chana masala .......