Pesarattu(green moong dal dosa)

Ingredients:
1 cup of green moong dal
1/2 cup of rice
2 green chillies
3 cloves of garlic
1 medium size onion chopped
1/2 tsp of cumin seeds
salt to taste
1/2 cup fresh coriander leaves(optional)
sufficient amount of oil

Procedure:
1)Wash the moong dal and rice together for 2-3 times. Soak it for 6 - 8 hours(or over night) in enough amount of water.
2)Blend soaked ingredients, green chillies, onion, cumin seeds, salt and coriander leaves all together. Add some water to make nice and smooth batter(just like dosa batter).
3)Heat the pan, smear oil with half cut onion. Gently mix the batter and check the seasoning, then pour 2 tbsp of batter on the pan and spread it.
4)Cook it by adding little oil over it and place the lid on top for around  30 sec.

Serve this hot-hot pesarattu with upma and peanut chutney.

 Peanut chutney

Ingredients:
1 cup of peanuts
1/2 tsp of cumin seeds
1/2 tsp of mustard seeds
2 tsp of curry leaves
1 tbsp of coriander leaves
2 cloves of garlic
2 tbsp of oil
2 dry red chillies
3 cm length tamarind
1 cup of water
1/2 tsp of moong dal
3 green chillies
1/2 cup of fresh coconut chopped(optional)
salt to taste

Procedure:
Initially, dry roast the peanuts and wait until they cool down. Peel the skin of peanuts and keep aside.
In a frying pan add 1 tbsp of oil, cumin seeds, coriander seeds, garlic and green chillies, fry them and drain oil from these ingredients.
Then blend fried ingredients, peanuts, tamarind, salt and water together to make a thick pouring consistency batter.
Now in the same pan, add 1 more tbsp of oil and add mustard seeds, moong dal, red chillies and curry leaves then fry them for a while. Add the blended batter to the pan.
You can serve this chutney with Idli, Dosa ,Vada or Upma.

Gobi 65 dry (cauliflower 65)

Ingredients:
1 medium size cauliflower
1/2 cup of all purpose flour(plain flour)
2 tsp of corn flour
1 tbsp of oil
1/3 tsp of coriander powder
1/3 tsp of cumin powder
1/3 tsp of chilli powder
1/2 tsp of garlic & ginger paste
1/2 tsp of light soya sauce
1/2 tsp of chilli sauce
1/4 tsp of baking soda
1/2 tsp of lime juice
100 ml of water
salt to taste
oil for deep frying

Procedure:
        In a medium sized bowl, add all purpose flour, corn flour,coriander powder,cumin powder, chilli powder, garlic & ginger paste, soya sauce, chilli sauce, baking powder, lime juice and salt and mix all the ingredients.
 Add water and mix well with fork or wisk to make nice and thick (poring consistency) batter. Make sure that there are no lumps in the batter. 
You can either dip the florets one by one in the batter and deep fry them or just add drained florets to the batter and mix well and deep fry.
Make sure that the florets are coated nicely with the batter. Deep fry the florets until they are crisp and golden.

Serve them hot as a side dish to enjoy.

Gulab jamun

Ingredients:

2 tbsp of all purpose flour
pinch of baking soda
1 Cup of Milk Powder
2 tsp Sooji (rava or semolina)

2 Cups Sugar

2 cups of water

1tsp of lemon juice

1/3 tsp of cardamom powder 
1 tbsp ghee(clarified butter)
Milk just enough to make the dough(warm)
Oil  for frying
Procedure:

Sugar syrup recipe:

firstly, in a wide pan take 1 cup of sugar to that add 1 cup of water and bring it to boil.

Then simmer for 4 minutes till the sugar syrup turns slightly sticky.

Now add cardamom powder and 1/2tsp of lemon juice (lemon juice stops the crystalization process).

Turn off the flame, Cover and keep it aside.

Gulab jamun recipe:

In a large mixing bowl add milk powder, maida, sooji, baking soda, ghee and 1/2 tsp of lemon juice. crumble them gently.

Slowly add milk little by little and knead well.

Knead to a smooth and soft dough, then make small balls greasing ghee to hands.

Make sure there are no cracks on balls. Else there are chances for gulab jamun to break while frying.

Heat the oil(you can use ghee instead of oil)on low flame and when the oil is moderately hot, fry the jamuns.

Fry the balls on low flame stirring continuously, fry till the balls turns golden brown. Immediately, drop the hot jamuns into hot sugar syrup. Cover the lid and rest for 2 hours. Make sure the flame is turned off. Finally, the jamuns have doubled in size.

Serve them hot or cold over some vanilla ice cream and enjoy.
                              

Good luck.

Chapati(Roti)

Ingredients:
200g of whole wheat flour(chakki atta)
75 ml of water (room temperature)
1 tsp of oil
pinch of salt

Procedure:
1)Sift the flour into a bowl. Add pinch of salt ,1 tsp of oil then mix all the ingredients.
2)Pour in the water little by little and mix to make a dough. Knead the dough for 2-3 minutes until smooth, cover with clingfilm and leave it for 5 - 10 minutes.
3)Divide the dough into 5 to 6 balls, roll out each ball on a floured surface to make a thin roti(chapati).
4)Heat a flat frying pan until hot. then cook each chapati on medium heat for 30 sec then turn the chapati and press down until the chapati puffs up. Apply little bit of oil or butter on top(optional).

 serve these chapatis with any curry and enjoy.

Bendakaya(ladies finger, okra) tomato curry

Ingredients:
500 gms of bendakayalu(ladies finger)
3 tbsp of oil
1 medium sized onion
1/2 tsp of turmeric powder
1 tsp of garlic & ginger paste
2 tsp of curry leaves
3 medium sized tomatoes
1/2 tsp of coriander powder
3/4 tsp of red chilli powder
1/2 cup of fresh coriander leaves
salt to taste

Procedure:
1)Add oil to hot pan and fry onions until golden. then add garlic & ginger paste,turmeric powder and curry leaves fry them for a  minute.
2)Add chopped okra,chilli powder and salt fry them with out placing lid on top(to avoid sticky texture) for 4 to 5 min on medium flame.
3)Then add tomatoes,coriander powder and simmer until tomatoes are done.Adjust seasoning if needed. Finish it by adding fresh coriander leaves
   serve over plain rice or with roti. This dish serves 4 as a side dish.

Palakura pappu(spinach & lentil dal)

Ingredients:
2 tbsp of oil
1 cup of toor dal(lentil)
1/2 of mustard seeds
1/2 tsp of cumin seeds
1/2 tsp of turmeric poader
3 or 4 red chillies
2 tsp of curry leaves
2 or 3 garlic cloves
150 gms of spinach chopped
3/4 tsp of red chilli powder
1/2 cup of tamarind juice
1/2 cup of coriander leaves
2 cup of water
salt to taste

Procedure:
1)First add 1 cup of toor dal with 2 cups of water .To that add pinch of turmeric powder 1tsp of oil, garlic and spinach .Cook it until dal comes to mashi texture .
2)Add oil to the pan then add musterd seeds, cumin seeds, turmeric powder, red chillies and curry leaves. Fry them for a while then add tamarind juice and 1 cup of water.
3)Wait till the mixture comes to boil then add chilli powder, salt and cooked dal .Cook it for 4 to 5 min and finish it by adding coriander .
4)serve hot with plain rice or jeera rice.
     

Chikkudu kaya (Val papdi) curry

Ingredients:
3 tbsp of oil
500gms of chikkudu kaya(val papdi)
1 medium sized onion
1 tsp of garlic&ginger paste
1/2 tsp of turmeric powder
1/2 cup of methi leaves
1 tsp of chilli powder
100 ml of water(1 cup app)
3 medium size tomatoes chopped
1/2 tsp of coriander powder
1/2 tsp of sesame seeds powder
1/2 cup of fresh coreander leaves
salt to taste

Procedure:
         Heat oil in a deep frying pan then add onion, let it cook until onion turns golden .Add methi leaves, garlic&ginger paste and turmeric powder. Fry them for a while then add chikkudu kaya to the mixture and cook it for couple of minutes. Add chilli powder, salt and water then on medium flame by putting lid on cook it until chikkudu kaya is cooked. Add tomatoes, coriander powder, sesame powder and cook for 3 to 4 min. Check the seasoning and finish it by adding coriander leaves.
    serve hot with rice or chapati.

Aloo kurma

Ingredients:
2 tbsp of oil
4 medium sized potatoes 
1/2 tsp of mustard seeds
1/2 tsp of cumin seeds
1 tsp of moong dal
2 tsp of curry leaves
3 or 4 green chillies
1 large onion chopped
1/2 tsp of turmeric powder
1/2 a lemon juice
salt to taste

Procedure:

1)First boil the potatoes remove the skin and chop them into small cubes.
2)In a frying pan add oil when it is hot add mustard seeds, cumin seeds and moong dal .
3)Wait till the mustard and cumin seeds splatters then add green chillies,onions,curry leaves and turmeric powder .
4)When the onions are transparent then add salt and potatoes.
5)Stir until all the ingredients are mixed then add lemon juice.
   serve hot with dosa or chapati.

 Pineapple juice

Ingredients:
1 cup of pineapple cubes
2to3 tsp of sugar
pinch of salt
1 cup of cold water

Procedure:
Add pineapple, water, pinch of salt and sugar (ice cubes optional) blend them all together .Strain the juice after it is blended.
chill and pour into glass to serve.

Anapakaya (bottle gourd) pakodi:


Ingredients:
1 cup of shredded bottle gourd
1/2 tsp of chilli powder
1/2 tsp of salt
pinch of turmeric powder
1/2 tsp of garlic&ginger paste
1 tbsp of curry leaves chopped
1 cup of gram flour
1 tbsp of rice flour
oil for deep frying


procedure:


1)Peel the skin of bottle gourd and shred it. Add all other  ingredients mix well to combine every thing.

2)Heat oil in a deep frying pan.When the oil turns hot reduce the flame to medium.

3)Drop small portions of batter into the oil and fry them until they turn golden.

4)Remove from oil and drain the oil on a kitchen towel.

Serve hot with a cup of tea.

Tomato pappu:
Ingredients: 
 2 tbsp of oil
1/2 tsp of mustard seeds
1/2 tsp of cumin seeds
3 or 4 red chillies
1/2 tsp of turmeric powder 
2 stalks of curry leaves
3 medium sized tomatoes chopped
1 tsp of red chilli powder 
1 tsp of salt
1 cup of lentils (toor dall)


procedure:
        First boil lentils by adding 2 cups of water pinch of turmeric and 1/2tsp of oil. In an other pan add oil .when it is hot add mustard seeds and cumin seeds,wait until they starts splattering .Add red chillies, curry leaves and turmeric powder . Then add tomatoes, chilli powder and salt. Cook tomatoes until they are half done then add boiled lentils .Now reduce the flame and cook for 5 min by plasing the lid on the pan.It can be served with rice or roti.
                  

Besan ladoo

Ingredients:
1 cup of gram flour
1/2 cup of clarified butter(ghee)
1/2 cup of powdered sugar
2tsp of semolina (rava)optional
pistachios chopped 1tsp
almonds chopped 1tsp
1/4 tsp of cardamom powder

Procedure:

 Add ghee to a non stick pan, when it is hot add besan flour and semolina. Stir continuously and make sure it won't stick to the pan.
Fry the mixture on medium to low flame for at least 10 to 15 min. Remove the mixture into an another bowl and wait for 5 min until it cools down. Add sugar, cardamom powder (chopped pista and almond are optional) and make small ladoos.
Garnish ladoos with chopped pistachios by applying little bit of ghee.

These ladoos can be stored for at least for 1 month.

Tomato Rice(Tomato bath)

Ingredients:

1 cup of basmati rice

2 large tomatoes chopped

1 medium onion chopped

2 green chillies 

1/2 tsp of cumin seeds

2 tbsp of oil

curry leaves(2 stalks)

whole garam masala(1 small stick cinnamon ,1 cardamom, 1 clove, 2 bay leaves)

1/2 tsp of chilli powder

salt to taste

2 cups of water

Procedure:

     Add oil in to a hot pan. Fry cumin seeds and whole garam masala till cumin seeds splatters add green chillies onions and curry leaves. Fry them until onions are transparent add chopped tomatoes, chilli powder and salt. Wait until tomatoes are half done then add 2 cups of water to the pan and bring it to boil. Add 1 cup rice(soaked at least for 30 min) to it and cook it for a while. Reduce the flame and cook till rice is done , serve hot and enjoy.

Gaajar Halwa

Ingredients:

Grated Carrot / Gaajar:                      1 cup 

Ghee(Clarified Butter) :                      1/2 cup

Sugar                          :                      1/2 cup

Milk (thickned)            :                      1/2 cup

Cashew                       :                     1 table spoon

Raisins                         :                     1 table spoon

Cardamom(Elachi) Powder:               1/4 tea spoon

Preparation:

Add ghee to a hot pan then roast cashew and raisins till they turn golden brown and keep to a side. Add grated carrot to ghee and fry for 15 - 20 minutes on medium flame. Pour milk in to the pan and cook for 3-5 minutes. Add sugar to the pan and stir continuously. Once cooked, add cardamom powder, raisins and cashews.
Serve hot or cold and enjoy.