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.