Mamidikaya pappu / Raw mango dal

Ingredients:

Toor dal (kandi pappu) : 1 cup
Raw mango pieces : 2 big cups
Red chili powder : 1 tsp (adjust to ur taste)
onion : 1/2 cup chopped into big pieces
turmeric : pinch

For tempering:

mustard seeds : 1/2 tsp
cumin : 1/2 tsp
garlic cloves : 3
dry red chillies : 2 or 3
curry leaves : few
turmeric : pinch
salt : 1tsp or to taste

Wash and place the dal in a pressure cooker. Now add the mango pieces and red chili powder along with cut onions. Add some water and a pinch of turmeric and cook till the dal becomes soft and mushy.It takes about 3 whistles in the pressure cooker. Let it cool down and then remove the lid and mash it with the masher. Add the salt and adjust it to ur taste.

Now take a small pan and heat some oil and when it becomes hot add the mustard seeds and let them splutter, now add the cumin and garlic cut into small pieces and red chillies and curry leaves along with little turmeric and pour it over the dal . Mix well and serve either with roti or rice. Tastes heavenly when served with ghee, papad and pickle.

Bachali koora pappu / malabar spinach dal

Ingredients:

Toor dal (kandi pappu) : 1 cup
Bachali koora / malabar spinach leaves : 2 big cups
tamarind : small lemon size
green chillies : 10 (adjust to ur spice level) cut into pieces
onion : 1/2 cup chopped into big pieces
turmeric : pinch

For tempering:

mustard seeds : 1/2 tsp
cumin : 1/2 tsp
garlic cloves : 3
dry red chillies : 2 or 3
curry leaves : few
turmeric : pinch
salt : 1tsp or to taste

Wash and place the dal in a pressure cooker. Now add the leaves and cut green chillies along with tamarind and cut onions. Add some water and a pinch of turmeric and cook till the dal becomes soft and mushy.It takes about 3 whistles in the pressure cooker. Let it cool down and then remove the lid and mash it with the masher. Add the salt and adjust it to ur taste.

Now take a small pan and heat some oil and when it becomes hot add the mustard seeds and let them splutter, now add the cumin and garlic cut into small pieces and red chillies and curry leaves along with little turmeric and pour it over the dal . Mix well and serve either with roti or rice.

Tomato bath

Ingredients :

Sooji : 1 cup

water : 1.5 cups

tomatoes : 1 cup chopped

onions : 1/4 cup chopped finely

oil : 1 tbsp

mustard seeds : 1/2 tsp

cumin seeds: 1/2 tsp

chana dal : 1 tsp

urad dal : 1/2 tsp

curry leaves : few

coriander leaves : few

peanuts : 2 tsp

dry red chilies : 4

turmeric : 1/8 tsp

red chili powder : 1/2 tsp

salt : to taste

First dry roast the sooji and keep aside. Now heat the oil in the pan and when hot add in the mustard seeds and allow them to crackle. Now add in the chana dal, urad dal, cumin seeds, curry leaves, peanuts, coriander leaves, dry red chilies and turmeric. Add the onions and cook till they become golden brown in color. Now add the tomatoes and cook till they become soft. Add in the red chili powder and salt. Add water. Bring it to a boil and add in the sooji. Keep mixing while adding the sooji in order to avoid lumps being formed. Close the pan with a lid and cook on low flame for about 5 minutes. Switch off the stove. Serve hot with any pickle and a slice of lime.

Chikkudu kaya koora / Broad bean curry

Ingredients :

Chikkudu kaya / broad beans : 1 lb
onions : 1/2 cup chopped finely
red chili powder : 1 tsp
coriander powder : 1/2 tsp
salt : to taste
oil : 1 tbsp
mustard seeds: 1/2 tsp
cumin seeds: 1/2 tsp
chana dal : 1 tsp
urad dal : 1 tsp
ginger garlic paste : 1/2 tsp
sesame seeds powder : 2 tsp
curry leaves : few
turmeric : 1/4 tsp
coriander leaves : few for garnishing

First pressure cook the broad beans in the pressure cooker for about one whistle after cutting them into bite size pieces. Drain the water and keep aside. In a big pan add in the oil. Add the mustard seeds and allow them to crackle. Add in the chana dal, urad dal, cumin, curry leaves and turmeric in the same order. Now add in the onions and cook till the onions become light brown in color. Add the ginger garlic paste and cook till the raw flavour goes away. Add the red chili powder, salt and sesame seed powder. Mix well. Now add the broad beans and fry for some time. Lastly add in the coriander powder and switch off the stove. Garnish with coriander leaves and serve hot either with rice or rotis.

Ponganalu / Gunta punugulu

Ingredients :

Urad dal : 1 cup

raw rice : 2 cups

salt : to taste

First wast the rice and dal and soak in water for about 6 hours. Grind it into a fine paste and add the salt. Now allow it to ferment for about 8 hours in a warm place. Next heat the ponganala pennam / mould. When hot pour the batter into the holes and keep it covered for a while. Then invert them and let it cook for some more time. Remove onto plates and serve hot with peanut chutney.

Note : Some of them like to add the chopped onions, green chilies and coriander leaves to the batter and then make these so that they can be eaten without the chutney.

Pappu charu / Toor dal rasam

Ingredients :

Toor dal : 1 cup

green chillies : 3 or 4 depending on hotness

tamarind : small lime size

dry red chillies : 4

mustard seeds : 1/2 tsp

cumin seeds : 1/2 tsp

garlic : 2 or 3 pods

turmeric : 1/8 tsp

jaggery : 1/8 cup powdered

curry leaves : few

salt : as per taste

oil : 1 tbsp

First wash and boil the toor dal in a pressure cooker along with the garlic pods and 1/4 tsp cumin seeds. Then mash the dal into a fine paste and add water to make it into pouring consistency. Soak the tamarind in water for about 15 min and squeeze out the pulp and keep aside. In a pan heat the oil and when hot add in the mustard seeds and allow them to splutter. Next add in the dry red chillies, cumin, curry leaves ,turmeric and green chillies. Next add the tamarind extract and bring it to boil. Now add the toor dal, salt and jaggery and bring it to a nice boil over slow flame. Serve hot with plain rice.

Kakara kaya / Bitter gourd fry

Ingredients :

Kakarakaya / Bitter gourd : 2 lb

oil : for deep frying

red chili powder : 1 tsp

coriander powder : 1/2 tsp

putnalu / dalia powder : 3 tsp

sugar : 1 tsp

salt : as per taste

First wash and peel the bitter gourd. Now slice them into thin slices as u do for salads. Remove any bigger seeds in between. Deep fry these slices in oil until golden brown in color and immediately sprinkle all the other ingredients giving a nice mix so that all the ingredients are coated onto the fried slices. Continue with the remaining slices if any. Serve with rice or as a side dish.

Note : U cannot use the remaining oil for any other purpose as it tastes bitter. So discard the remaining oil.

potato jamoon

Ingredients :

potatoes : 2 or 3 big

maida : 1/2 cup

sugar : 2 cups

cardamom powder : a pinch

edible camphor : a pinch

saffron : a pinch

oil : for deep frying

First boil the potatoes and mash them into fine paste. Now make the sugar syrup by adding little water to the sugar and boiling it till u get one string consistency. Add in the cardamom, edible camphor and saffron to it and switch off the stove. Add the maida and make a dough similar to the poori dough. Now make small balls out of the dough and deep fry them in medium hot oil. Immediately put them in the sugar syrup and remove them after they increase in volume. The potato jamoons are ready to be served.

Oats dosa

Ingredients :

Oats : 2 cups

upma ravva : 1/2 cup

rice flour : 2 tbsp

salt : to taste

Soak all the above ingredients with water for about 30 minutes. Next make the batter to a pouring consistency. Heat a nonstick tava and pour this batter as u pour a dosa. Sprinkle some oil onto the sides. When cooked on this side flip onto the other side and cook well. Serve with any chutney of ur choice. Is a nice healthy breakfast and snack.

U can also add some green chillies, coriander leaves and onions for a different taste.

Biyyam pindi Vadiyalu / Rice flour Sun dried fritters

Ingredients :

Rice flour : 1 cup

salt : to taste

cumin seeds : 1 tsp

water : as per required

First boil around 2.5 cups of water. Then add in the salt. Now slowly add in the rice flour and keep mixing in order to avoid lumps. Now the batter comes closer indicating that it is cooked well. Add in the cumin seeds and let it cool for about 10 to 15 minutes. Now take a cookie presser and fill in with this mixture. Press it onto a table cloth and sun dry till they are dried fully. It might take a couple of days for this. Then store it in zip lock bags and use it for one year.

For eating heat oil in a pan and deep fry these sun dried strings. They turn out white and crispy. Can be had as an evening snack or along with rice and mudda pappu or with any dal.

Menthu koora pappu / Methi dal

Ingredients:

Toor dal (kandi pappu) : 1 cup

menthu koora / methi leaves : 2 big cups

tamarind : small lemon size

green chillies : 10 (adjust to ur spice level) cut into pieces

onion : 1/2 cup chopped into big pieces

turmeric : pinch

For tempering:

mustard seeds : 1/2 tsp

cumin : 1/2 tsp

garlic cloves : 3

dry red chillies : 2 or 3

curry leaves : few

turmeric : pinch

salt : 1tsp or to taste

Wash and place the dal in a pressure cooker. Now add the methi leaves and cut green chillies along with tamarind and cut onions. Add some water and a pinch of turmeric and cook till the dal becomes soft and mushy.It takes about 3 whistles in the pressure cooker. Let it cool down and then remove the lid and mash it with the masher. Add the salt and adjust it to ur taste.

Now take a small pan and heat some oil and when it becomes hot add the mustard seeds and let them splutter, now add the cumin and garlic cut into small pieces and red chillies and curry leaves along with little turmeric and pour it over the dal . Mix well and serve either with roti or rice.

Utappam

Ingredients:

Urad dal : 1 cup

idli ravva : 2 cups

salt : to taste

onions: 1/4 cup

green chilles : 2 no cut into small pieces

coriander leaves : 1/2 cup chopped finely

curry leaves : 1 string chopped finely

coriander powder : 1/2 tsp

cumin seeds : 1/2 tsp

First wash and soak the urad dal for about 4 hours. Next grind it into a smooth batter along with water. Mix in the salt and idli ravva. Let it ferment for about 8 hours. After fermentation add in the onions, coriander leaves, green chillies, coriander powder, curry leaves and cumin seeds. Heat a nonstick tava and when hot pour the batter onto it and shape it into a round shape with the spoon. Sprinkle oil onto its sides. When the sides start turning a little brown flip onto the other side. Let it cook on this side also. Now the utappam is ready to be served. Serve hot either with peanut chutney or ginger pickle.

Bakshala charu / chana dal rasam

Ingredients :

Chana dal : 1 cup

tamarind : 1/2 inch piece

oil : 1 tsp

mustard seeds : 1 /2 tsp

cumin seeds : 1/2 tsp

red chillies : 2

red chilli powder : 1/4 tsp

turmeric : a pinch

sugar / jaggery : 1 tsp powdered

salt : as per taste

First pressure cook the chana dal with 2 cups water for about one whistle in a pressure cooker. Separate the chana dal and the water. Use the dal for any other curry. Now in a pan heat the oil and add the mustard seeds. Allow them to crackle. Now add in the cumin seeds, red chillies curry leaves and turmeric. Add the water and tamarind and bring it to a boil. Add the chilli powder, sugar and salt. After 5 minutes switch off the stove. Serve with rice. Tastes heavenly.

Note : u can also add the onions in the tempering if u wish but the taste differs. It is nice without the onions only.

Shenagapappu menthu koora/chana dal methi curry

Ingredients :

Shenaga pappu /Chana dal : 1 cup

methi leaves : 2 cups chopped finely

onion : 1/2 cup chopped finely

dry red chillies : 2 no

mustard seeds : 1/4 tsp

cumin seeds : 1/4 tsp

red chilli powder : 1/2 tsp

fresh grated coconut : 1 tbsp

curry leaves : few

turmeric : a pinch

coriander powder : 1/4 tsp

oil : 1 tbsp

salt : as per taste

First wash and pressure cook the chana dal in a pressure cooker for one whistle. Now separate the water from the dal. Do not throw away the water as it can be used to make rasam.

In a pan heat the oil and when hot add in the mustard seeds. When they crackle add the cumin seeds, curry leaves, red chillies and onions. Now add the turmeric and cook till the onions become soft and light brown in color. Now add the methi leaves and cook till the leaves become soft. Then add the chana dal, red chilli powder and salt. Cook till u find that all the ingredients are cooked well and lastly add in the grated coconut and the coriander powder. Keep mixing for about one min and then switch off the stove. Serve hot either with rice or chapatis.

Tomato chutney

Ingredients :

Tomatoes : 2 cups chopped into big pieces

green chillies : 5 or 6 chopped finely (increase if u want more spice)

oil : 1 tsp

garlic cloves : 2

cumin seeds :

salt : as per taste

for tempering :

oil : 1 tbsp

mustard seeds : 1 tsp

cumin seeds : 1/4 tsp

chana dal : 1 tbsp

turmeric : 1/8 tsp

dry red chillies : 2 broken into pieces

curry leaves : few

First heat 1 tsp oil in a wide pan. When hot add the chopped green chillies. Cook till the chillies turn a little crisp. Now add the chopped tomatoes and cook till the tomatoes are cooked well. Add salt and let it cool. Afterwards grind it into a paste along with one clove and little cumin. Remove into a bowl. Now in a small pan heat 1 tbsp oil and add the mustard seeds. Allow them to crackle and add in the chana dal, urad dal, dry red chillies, cumin and curry leaves in the same order. Lastly add in the turmeric and switch off the stove. Pour this over the chutney. Mix well and serve either with rice or rotis.

Bread n sago bites

Ingredients :

bread slices : 6

potato : 1 cup boiled and grated

saboodana : 1/2 cup soaked in water

oil : 2 tbsp

mustard seeds : 1/4 tsp

cumin seeds : 1/4 tsp

turmeric : 1/8 tsp

ginger : 1 tsp grated

onions : 1/2 cup chopped finely

green chillies : 2 chopped finely

red chilli powder : 1/2 tsp

Imli / tamarind chutney : 2 tbsp

salt : as per taste

corriander leaves : 1/4 cup chopped finely

Cut the bread slices into ur desired shape. Apply some oil on to the slices and roast them on a tava till they turn light golden brown in color on both sides. Now in a pan heat the remaining 1 tbsp oil and add the mustard seeds. Allow them to pop. Now add the cumin, turmeric, corriander, green chillies, grated ginger and onions. Keep mixing. When the onions turn light brown in color add the red chilli powder, imli chutney and salt.Stir for 2 minutes. Now add the potatoes and saboodana and mix well. Cook for about 3 or 4 minutes until the saboodana gets cooked well. Switch off the flame. Now spread this mixture onto the bread pieces and serve garnished with a dot of tomato ketchup and corriander leaves. Should be eaten while they are still hot.

Kabuli chana curry

Ingredients :

Kabuli chana / white big chick peas : 3/4 cup

Tomato : 1 cup chopped finely

Onion : 1/2 cup chopped finely

oil : 1 tbsp

mustard seeds : 1 tsp

cumin seeds : 1/2 tsp

turmeric : 1/8 tsp

ginger garlic paste : 1/2 tsp

curry leaves : few

red chilli powder : 1/2 tsp

corriander powder : 1/4 tsp

salt : as per taste

Soak the chana in water for atleast 6 hours. Then pressure cook the chana in a pressure cooker for up to 2 whistles adding a little salt. Drain and keep aside. Now in a nonstick pan heat the oil. Add the mustard seeds and allow them to pop. Next add in the cumin, turmeric and curry leaves. Now add in the onions after giving a nice mix. When the onions turn translucent add in the ginger garlic paste. Keep mixing in order to avoid burning. Next add the drained chana and cook for 2 minutes. Then add the tomatoes and cook well. When the tomatoes are almost cooked add in the red chilli powder, salt and corriander powder. If u want the gravy to be watery u can add some water otherwise make it thick. Switch off the stove. Serve garnished with corriander leaves and a pinch of lime. Goes well with chapatis and nans.

Chamagadda chips / Taro root chips

Ingredients :

Chamagadda / taro root : 1 lb

oil : for deep frying

red chilli powder : per taste

salt : as per taste

corriander powder : 1/2 tsp

First peel the roots wash and cut into thin slices as u do for potato chips. Next heat oil in a pan. Drop the cut pieces into the hot oil and deep fry till they turn dark brown in color and r crispy. Remove them into a bowl and immediately sprinkle the red chilli powder, salt and corriander powder. Serve in the evenings with a cup of tea. Can be stored in an air tight container for one month.

Pani poori

Ingredients :

pooris : 12 no
kabuli chana : 1/2 cup boiled
onion : 1/2 cup chopped very finely
potato : 1/2 cup boiled and chopped finely
curd : 1/2 cup
green chutney : 1/2 cup
tamarind chutney : 1 cup
paani : 1 cup

First arrange the pooris in a pale and make a hole in the center with ur finger. Place the potato, chana curd, green chutney, tamarind chutney and onions into the hole. Now dip this into the pani and eat immediately.

Note : Paani can be made by mixing the store brought pani poori masala powder with the water. U can also add a little amount of salt n chat masala to the boiled potatoes.

Green / Hari chutney

Ingredients :

Corriander leaves : 2 cups chopped

mint : 1/4 cup (optional)

green chilli : 1 chopped finely

lime juice : 1/4 cup

rock salt : a pinch

salt : to taste

Grind all the above ingredients with water to make a smooth paste. U can add one tsp of dry coconut powder also while grinding to make it a thicker paste. Use it as recipe calls for green chutney. Can use for all types of chats.

Tamarind chutney / sweet n sour chutney

Ingredients :

Tamarind pulp : 2 cups

dates syrup : 1/2 cup

jaggery : 3/4 cup

cumin powder : 1 tsp

fennel seeds powder : 1 tsp

red chilli powder : 1/2 tsp

salt : to taste

oil : 1 tbsp

First heat oil in a pan. Add the cumin powder, fennel seeds powder, red chilli powder and salt and keep mixing so that it does not get burnt. Immediately add the tamarind pulp, dates syrup and jaggery along with 2 cups water and keep boiling. Remove from flame if u find that the syrup gets thicker. Store in an air tight bottle in the refridgerator. Use for recipes calling for sweet n sour chutney.

Pooris for pani poori

Ingredients :

Sooji fine : 1 cup

maida : 1.5 tsp

oil : for deep frying

First mix the sooji and maida with water to make a soft dough similar to the chapati dough. Now place it in a wet cloth for about one hour. After that roll out into small pooris of 2 inch diameter and deep fry in medium hot oil till they turn light golden brown in color. Remove on to a paper towel and store in an air tight container. Use it as required.

Ragada pattise

Ingredients :

For the pattise :

Aloo/Potatoes : 2 big
green chillies : 2 no
corriander leaves : 1/2 cup chopped finely
red chilli powder : 1/4 tsp
turmeric : 1/4 tsp
chat masala : 1 tsp
amchoor powder : 1/4 tsp
black salt : 1/8 tsp
bread crumbs : 1 cup
salt : to taste
oil : for shallow frying

For the ragada :

white peas : 1 cup (dry)

Tomatoes : 1 cup chopped into big pieces

onions : 1 cup chopped finely

turmeric : 1/4 tsp

ginger garlic paste : 1/2 tsp

mustard seeds : 1/4 tsp

cumin : 1/4 tsp

oil : 1 tbsp

red chilli powder : 1/2 tsp

chat masala : 1 tsp

salt : to taste

For garnishing :

Onions : 1 cup chopped very finely

corriander leaves : 1 cup chopped finely

Sev / plain bhujiya : 1 cup

green chutney : 1 cup

tamarind chutney : 1 cup

curd ( mix with little salt ) : 1 cup

Making pattise:

First boil the potaoes and peel the skin. Grate the boiled potatoes and keep aside. Cut the green chillies into very small pieces. Add them to the grated potato mixture. Add in the red chilli powder, chat masala, amchoor powder, black salt,turmeric, corriander leaves and bread crumbs. Mix well and adjust the salt. Now heat a tava and pour some oil on it. Take the potato mixture and make a small lime sized ball and flatten it on ur palms and place it on the tava. Cook on both sides till u get a nice golden brown color. Remove on to a plate and continue with the remaining mixture.

Making ragada :

Soak ragada for 6 hours, wash n keep aside. In a pressure cooker heat one tbsp oil and when hot add the mustard seeds and allow them to pop. Now add the cumin and onions. When the onions turn translucent add in the turmeric and gingergarlic paste. Keep mixing . Once the onions turn brown in color add in the tomatoes and cook till they become soft. Add the red chilli powder, chat masala and salt. Now add the soaked peas and mix once. Pour enough water for the peas to get cooked and cover it with the lid. Place the whistle and cook for 2 whistles. Switch off the stove and allow it to cool before removing the lid. After removing the lid mash the peas a little with a masher. See that u do not mash it like a paste becoz u should be able to see some peas intact.

To arrange :

First place the pattise in a serving plate and pour curd over them. Next pour in the green chutney and tamarind chutney. Now pour the ragada over it and sprinkle some onions. Next put some sev and corriander leaves too and serve immediately with a dash of lime.

Baked cabbage pieces

Ingredients :

Cabbage : 3 cups finely chopped into long thin slices

besan flour : 1 cup

red chilli powder : 1 tsp

dry coconut powder : 1/4 cup

seasme seeds : 1 tbsp

oil : 1/2 cup

baking soda : 1/8 tsp

corriander leaves : 1/2 cup chopped finely

salt : to taste

Mix all the above ingredients except corriander leaves and seasme seeds with little amount of water. It should appear like the cabbage is fully coated with the besan. Now grease a baking tray with oil. Now sprinkle the corriander leaves and seasme seeds and then put in the batter. Preheat the oven to 350 degrees Farehinheat and keep the tray inside for about 60 minutes or more till u get a nice golden brown color on the top. A toothpick should come out clean if pricked into the mixture. Remove and cool it. Cut into desired shapes and serve with tomato ketchup.

Note : u can also reheat in a microwave before serving if u like.

Dahi puri

Ingredients :

Sooji fine : 1 cup

maida : 1.5 tbsp

onions : 1 cup chopped finely

tomatoes : 1 cup deseeded and chopped finely

corriander leaves : 1 cup chopped finely

potato : 1 cup boiled and chopped small

chat masala : 2 tsp

quick tamarind chutney : 1 cup

green chutney : 1/2 cup

curd : 1 cup ( mix little salt and make to a pouring consistency)

salt : to taste

oil : for deep frying

To make puris :

Mix the sooji with the maida and knead well to form a soft dough. Keep it covered in a wet cloth for about an hour. Again knead it properly and roll out thin puris of 2" dia. Now prick them with a fork so that they do not puff up and deep fry in medium hot oil. Remove them after they turn light golden brown in color onto a paper towel to absorb the excess oil. Keep aside.

To make quick tamarind chutney :

Soak tamarind in hot water for about 15 minutes and squeeze out the pulp. To this add some sugar, salt, red chilli powder,roasted cumin powder and fennel seed powder according to ur taste. Mix well and keep aside.

To make green chutney :

Grind some corriander along with one green chilli and salt. Add water so that u will have a pouring consistency and remove into a bowl.

Mix 1 tsp of chat masala and little salt with the boiled potato cubes so that the potato cubes are coated with chat masala. Now in a plate arrange the puris and pour curd over it. Next pour the green chutney and quick tamarind chutney. Now place some potatoes, onions and tomatoes over the puris. Next add some sev / plain bhujiya and corriander leaves on top. Finally sprinkle some chat masala again and little salt. Serve immediately . Excellent steet side chat.

Usirikaya pappu / Indian gooseberry / Amla dal

Ingredients:

Toor dal (kandi pappu) : 1 cup
tomatoes : 1 cup chopped into big pieces
onion : 1/2 cup chopped into big pieces
amla / indian gooseberry / usirikaya : 10 no
red chilli powder : 1 tsp
turmeric : pinch

For tempering:

chana dal : 1 tsp
urad dal : 1tsp
mustard seeds : 1/2 tsp
cumin : 1/2 tsp
garlic cloves : 3
dry red chillies : 2 or 3
curry leaves : few
turmeric : pinch
salt : 1tsp

Wash and place the dal in a pressure cooker. Now add the tomatoes, amla along with red chilli powder and cut onions. Add some water and a pinch of turmeric and cook till the dal becomes soft and mushy.It takes about 3 whistles in the pressure cooker. Let it cool down and then remove the lid and mash it with the masher. Add the salt and adjust it to ur taste.

Now take a small pan and heat some oil and when it becomes hot add the mustard seeds and let them splutter, now add the chana dal, urad dal, cumin, garlic cut into small pieces, red chillies and curry leaves along with little turmeric and pour it over the dal . Mix well and serve either with roti or rice.

Egg puffs

Ingredients :

pepperidge farm puff pastry sheets : 1/2 pak

eggs : 4 no

chat masala : 1 tsp

pepper powder : 1 tsp

amchoor powder : 1 tsp

red chilli powder : 1 tsp

salt : to taste

Thaw the puff pastry sheets. In the mean while boil the eggs and remove the skin and keep aside. Now cut the puff pastry sheets into 8 equal parts and place side by side. Cut the egg longitudinally into two equal halfs.Place them with the yellow part upwards. Now sprinkle chat masala, pepperpowder, amchoor powder, red chilli powder and salt on the egg. Now place this on the pasty sheet with the yellow side downwards and twist the opposite diagonals so that the egg is intact. Repeat the same for all other eggs. Now place them on a baking try and keep in the refridgerator for about 15 minutes. In the meanwhile preheat the oven to 400 degrees Fareinheat. Now place the baking try and bake the puffs for about 18 to 20 minutes till u get a nice golden brown color on the top. Serve hot with ketchup.

Mealmaker/soya chunks curry

Ingredients :

Mealmaker / soya chunks : 2 cups dry
onion : 1 cup chopped finely
tomatoes : 2 cups chopped finely
oil : 1 tbsp
chana dal : 1 tsp
urad dal : 1 tsp
mustard seeds : 1 tsp
cumin : 1/2 tsp
turmeric ; 1/4 tsp
curry leaves : few
ginger garlic paste : 1 tsp
dry coconut powder : 2 tbsp
poppy seed powder : 1 tbsp
corriander powder : 1 tsp
corriander leaves : few for garnish

First soak the soya nuggets in warm water for 15 minutes and sqeeze out the water and keep aside. Now in a pan heat the oil. Add in the mustard seeds and allow them to pop. Add in the chana dal, urad dal , cumin and turmeric in the same order. Now add the curry leaves, onions and turmeric and keep mixing. Once the onions turn translucent add the ginger garlic paste and cook till the onions turn brown in color. Now add the tomatoes and cook till they become soft. At this point add the red chilli powder, salt, dry coconut powder and poppy seeds powder. Mix and add the soya chunks. Add little water if u find that the gravy is too thick. Now cook for 5 more minutes till all the juices are absorbed by the soya nuggets and add in the corriander powder. Switch off the flame and serve garnished with corriander leaves. Goes well either with rice or rotis.

Aloo tikki

Ingredients :

Aloo/Potatoes : 2 big

green chillies : 2 no

corriander leaves : 1/2 cup chopped finely

red chilli powder : 1/4 tsp

turmeric : 1/4 tsp

chat masala : 1 tsp

amchoor powder : 1/4 tsp

black salt : 1/8 tsp

bread crumbs : 1 cup

salt : to taste

oil : for shallow frying

First boil the potaoes and peel the skin. Grate the boiled potatoes and keep aside. Cut the green chillies into very small pieces. Add them to the grated potato mixture. Add in the red chilli powder, chat masala, amchoor powder, black salt,turmeric, corriander leaves and bread crumbs. Mix well and adjust the salt. Now heat a tava and pour some oil on it. Take the potato mixture and make a small lime sized ball and flatten it on ur palms and place it on the tava. Cook on both sides till u get a nice golden brown color. Remove on to a plate and continue with the remaining mixture. Serve hot with tomato sauce or tamarind and green chutney.

Kobbari laddu / Coconut sweet

Ingredients :

grated coconut : 2 cups

sugar : 1.5 cup

cardamom powder : a pinch

nuts and rasins : few (optional)

Ghee or clarified butter : 2 tbsp

First heat a pan and put in the wet grated coconut. Cook for about 5 minutes. Now pour in the sugar and keep mixing so that the coconut gets cooked up well. Add the ghee and cardamom powder along with nuts and rasins. Mix up properly and let it cool. Now make lime size balls and enjoy them for up to a week.

Note : U can also use jaggery instead of sugar for a different variation.

Bendakaya koora / okra fry

Ingredients:

Bhendi / okra : 1 lb
onion : 1 cup chopped finely
ginger garlic paste : 1 /2 tsp
Mustard seeds : 1 tsp
cumin seeds : 1 tsp
chana dal : 1 tsp
urad dal : 1/2 tsp
turmeric : 1/4 tsp
curry leaves : few
red chilli powder : 1 tsp

salt : as per taste
oil : 1 tbsp
roasted corriander powder : 1 tsp

Wash and pat dry the bhendi so that no water is present on them. Cut into half inch pieces and keep aside. Now heat oil in a pan and add in the mustard seeds and allow them to crackle. Now add in the chana dal, urad dal, cumin, curry leaves and turmeric. Mix once and add the onions. After they turn translucent add in the ginger garlic paste. Fry till the onions turn brown in color and add in the cut bhendi. Mix once and allow to cook on slow flame until they are tender. Do not keep mixing often as the bhendi will break. Add salt and red chilli powder when u find that the bhendis are cooked. Lastly add the corriander powder and switch off the flame. Serve hot either with rice or rotis.

Cauliflower fry

Ingredients :

Cauliflower : 1 no cut into small floretts

onion : 1 cup chopped finely

red chilli powder : 1 tsp

salt : as per taste

curry leaves : few

corriander leaves : 1/4 cup choped finely

corriander powder : 1 tsp

ginger garlic paste : 1 tsp

oil : 1 tbsp

chana dal : 1 tsp

urad dal : 1 tsp

mustard seeds : 1 tsp

cumin seeds : 1 tsp

turmeric : 1/4 tsp

lime/lemon juice : 1 tbsp

Heat oil in a pan and add the mustard seeds allow them to pop. Add the chana dal, urad dal, cumin seeds ans turmeric. Mix well and add in the onions. When they turn translucent add the ginger garlic paste and cook till the onions turn brown in color. Now add the cauliflower floretts , low the flame and keep mixing to avoid burning at the bottom. Add the salt, lime juice and red chilli powder and cook till the cauliflower is well cooked. Lastly add the corriander powder and switch off the flame. Garnish with corriander leaves and serve hot along with rice or rotis.

Masala papad

Ingredients :

Pepper papad or any plain papad : 4 no

tomatoes : 1/4 cup chopped finely without seeds

onions : 1/4 cup chopped finely

corriander leaves : 1/4 cup chopped finely

chat masala powder : as per ur taste

red chilli owder : as per taste(optional)

salt: as per taste

Roast the papads in the microwave and place them in a plate. Sprinkle the tomatoes, onions, corriander leaves and chat masala. Sprinkle the salt and pepper powder if it is a plain papad. Adjust the sice level with the red chilli powder and serve immediately as a tea time snack. Easy 5 min snack !!

Guddu koora / Egg curry

Ingredients :

Eggs: 4 no

onion : 1 cup chopped finely

tomato : 2 cups chopped finely

corriander leaves : 1/4 cup chopped finely

oil : 1tbsp

chana dal : 1 tsp

urad dal : 1 tsp

mustard seeds : 1/2 tsp

cumin : 1/2 tsp

turmeric : 1/4 tsp

curry leaves : few

ginger garlic paste : 1 tsp

corriander powder : 1 tsp

red chilli powder : 1 tsp

dry coconut powder : 1 tsp (optional)

salt : to taste

Heat oil in a pan. Add the mustard seeds and allow them to pop. Now add in the chana dal, urad dal, cumin, turmeric and curry leaves. Give a nice mix. Add in the onions and cook till they turn translucent. Now add the ginger garlic paste and cook till the onions turn brown in color. Add the tomatoes and cook till they are cooked well. Add the red chilli powder and salt. Give a nice mix and pour in the egg liquid. Don't mix right away. Wait for one minute and then mix so that the egg will not become into very tiny pieces and u will be left with big pieces. Now cook for some time till u feel that the egg is cooked well. Lastly add in the corriander powder ( and coconut powder optional) and switch off the stove. Serve garnished with corriander leaves. Goes well with rice and rotis.

Green apple pachadi / pickle

Ingredients :

Green apple : 1

oil : 2 tbsp

mustard seeds : 1 tsp

cumin seeds : 1 tsp

turmeric : 1/4 tsp

mustard powder : 1 tsp

roasted fenugreek powder : 1

dry red chilli powder : 1 1/4 tsp

salt : to taste

Wash and cut the apple into small pieces. Remove the seed part. Mix in the red chilli powder, mustard powder and fenugreek powder along with salt and keep aside. Now heat the oil in a small pan and add the mustard seeds and allow them to crackle. Add the cumin seeds and turmeric and switch off the stove. Let it cool. Then add it to the apple mixture and mix well. Serve with rice and mudda pappu. Can last for up to a week if kept in the fridge.

Ginger garlic paste

Ingredients :

Ginger : 200 gms

garlic pods : 100 gms (approx)

Wash and peel the ginger. Pat dry. Cut into very small pieces and keep aside. Remove the skin of the garlic and cut into small pieces. Now put both of them in a mixer and blend well until u get a smooth paste. Store in a air tight container in the refridgerator. Will keep fresh for more then a month.

Apple juice

Ingredients :

Red apples : 3

sweetened condensed milk : 1 can

ice cubes : few

Grind the apples and extract only the juice straining it through a strainer. Now blend the condensed milk, ice cubes and apple juice with a hand blender until u get a nice froth and pour into glass and serve.

Borugula upma / Puffed rice upma

Ingredients :

Borugulu / puffed rice : 3 cups

onion : 1/2 cup sliced thinly

green chillies : 1 chopped finely

dry red chilli : 2

peanuts : 2 tbsp

chana dal : 1 tsp

urad dal : 1 tsp

mustard seeds : 1 tsp

cumin : 1 tsp

turmeric : 1/4 tsp

salt : as per taste

curry leaves : few

corrianader leaves : few (for garnish)

lime juice : 1/2 tsp (optional)

peanut powder / dhalia/putana powder : 1 tsp (optional)

oil : 1 tbsp

First take water in a big bowl and soak the puffed rice for a minute and drain off the excess water while squeezing a little. Do not soak for more time as the puffed rice becomes mushy like paste. Keep aside. In a wide pan heat the oil and add the mustard seeds. When they crackle, add in the chana dal, urad dal, cumin, peanuts, curry leaves,green chillies, red chillies and turmeric. Mix once. Now add in the onions and fry till they are slightly brown in color. Add the salt and mix well. Now add the drained puffed rice and keep mixing. At this time u can add the dalia powder / putana powder / peanut powder if u like. But it is purely optional. Remove from the stove after the puffed rice gets heated up say after 2 or 3 minutes. Serve hot garnished with corriander leaves and sprinkling some lime juice.

Mango juice

Ingredients :

Ripe mangoes : 2

honey / sugar : as per ur taste

cold water : 1 cup

ice cubes : few

sliced almonds : few ( for garnish)

Wash and peel the skin of the mangoes. Remove the pulp either by squeezing or with the help of a juicer. Now add in the sugar and water. Increase the water if u find that the pulp is very thick and is of not drinking consistency. Blend either with a blender or mixer. Pour into glasses filled with crushed ice at the bottom. Serve garnished with sliced almonds.

Bhendakaya koora / okra curry

Ingredients:

Bhendi / okra : 1 lb

onion : 1 cup chopped finely

ginger garlic paste : 1 /2 tsp

Mustard seeds : 1 tsp

cumin seeds : 1 tsp

chana dal : 1 tsp

urad dal : 1/2 tsp

turmeric : 1/4 tsp

curry leaves : few

green chillies : 3 chopped finely( increase if u want more hotness)

salt : as per taste

oil : 1 tbsp

roasted corriander powder : 1 tsp

corriander leaves : few chopped finely

Wash and pat dry the bhendi so that no water is present on them. Cut into half inch pieces and keep aside. Now heat oil in a pan and add in the mustard seeds and allow them to crackle. Now add in the chana dal, urad dal, cumin, curry leaves, green chillies and turmeric. Mix once and add the onions. After they turn translucent add in the ginger garlic paste. Fry till the onions turn brown in color and add in the cut bhendi. Mix once and allow to cook on slow flame until they are tender. Do not keep mixing often as the bhendi will break. Add salt when u find that the bhendis are cooked. Lastly add the corriander powder, corriander leaves and switch off the flame. Serve hot either with rice or rotis.

Aloo batani koorma / potato peas curry

Ingredients :

Potatoes / aloo : 2 cups chopped

onion : 1/2 cup chopped finely

tomatoes : 2 cups chopped finely

green peas : 1/2 cup(frozen or soaked and cooked)

corriander seeds : 2 tsp

poppy seeds / gasagasalu : 2 tsp

cardamom : 2 pods

cloves : 4

cinamom stick : 1 inch stick

ginger garlic paste : 1 tsp

mustard seeds : 1 tsp

cumin : 1 tsp

curry leaves ; few

corriander leaves : 1/2 cup chopped finely

dry coconut powder : 2 tsp

red chilli powder : 1 tsp

turmeric : 1/4 tsp

Oil : 2 tbsp

salt : to taste

Grind corriander seeds, cloves, cardamom, cinamom and poppy seeds into a fine powder and keep aside. Heat oil in a thick bottomed nonstick pan. Add in the mustard seeds and allow them to splutter. Add the cumin seeds, curry leaves, turmeric and onions. When the onions turn translucent add in the ginger garlic paste. fry for a minute. Add in the ground mixture and fry for another minute. Add the potatoes and keep mixing in order to avoid burning. Once u find that the potatoes are cooked add in the tomatoes and green peas. After the tomatoes are cooked add in the red chilli powder, coconut powder and salt. Cook for some more time till the oil oozes out.Switch off the stove. Garnish with corriander leaves and serve hot with rice or rotis.

Bobbatlu / puran poli / sweet bread

Ingredients :

Chana dal : 1 cup

Jaggery : 1 cup powdered

cardamom : 2 pods powdered finely

Saffron : a pinch

edible camphor : a small pinch

maida / sooji fine / wheat flour : 1 cup

oil : 1/2 cup

Pressure cook the chana dal and drain off the excess water. Do not throw away as u can use it to make rasam/soup if u wish. Now sprad the dal on paper towels inorder to remove the excess water. After some time grind it into a fine paste without adding water. Keep aside.

In a bowl mix the sooji/maida/wheat flour with water to make a smooth dough like a chapati dough and smear it with oil and keep covered for about 30 minutes.

In the meanwhile put a thick nonstick pan on the stove and add in the jaggery without adding water. Keep stirring until the whole jaggery is dissolved. Now add the ground chana dal paste and keep mixing so that no lumps are formed. Add in the cardamom, camphor and saffron also. Cook until the raw smell goes off and cool for sometime. Make small balls of this mixture and keep aside.

Now make small chapati with the flour with ur fingers spreading it on a polythene sheet or plastic cover. U can use the oil for spreading. Now put the sweet ball in between and cover from the sides. Again press down with ur fingers to make round shape like a chapati. Heat a tava and fry this chapati on both sides until brown spots appear on both sides. Add oil to the chapati while frying. Repeat the same with the other balls. Remove and serve along with ghee.

Masala vankaya / stuffed egg plant curry

Ingredients :

baby eggpants : 6 no
onions : 1/2 cup chopped finely
ginger garlic paste : 1 tsp
dry coconut : 3 inch piece

poppy seeds / Gasagasalu : 1/4 cup
red chilli powder : 1 tsp
salt : to taste
tamarind : lime size
turmeric : a big pinch
mustard seeds : 1/2 tsp
cumin : 1/2 tsp
curry leaves : few
corriander seeds : 1 tbsp
cinamom stick : 1 inch piece
cloves : 3
cardamom : 1
corriander leaves : few for garnishing
Oil : for deep frying

Dry roast the corriander seeds. Now grind the corriander seeds along with cinamom, cloves and cardamom and keep aside. In the same jar grind the dry coconutand poppy seeds/gasagasalu to a coarse paste adding little water. Keep aside. Soak the tamarind in hot water and squeeze out the liquid.

Heat enough oil in a pan for deep frying the eggplants. Cut the egg plants from the bottom holding the green part on the top so that the slices are intact in the shape if a plus sign and put them in cold water with little amount of salt so as to avoid darkening. Now place the eggplants in hot oil and fry for some time until they are cooked 75 %. Take them out onto a plate.

Take another pan and pour 2 tsp oil and heat it. Add in the mustard seeds and allow them to crackle. Add in the cumin, turmeric and onions. Keep mixing to avoid burning. Once the onions turn translucent add the ginger garlic paste. keep mixing add the ground corriander mixture. Now add the tamarind liquid and the ground paste and cook till the raw smell goes off. Add the red chilli powder and salt. Drop in the egg plants. Pour some water also at this time. Cook till the egg plants absorb all the flavours of the mixture for about 15 minutes on slow flame. At this point the oil should start oozing out otherwise cook for some more time. Switch off the stove and serve hot garnished with corriander. Goes well with pooris, chapatis, plain rice or pulav.

Murrukku / Jantikalu

Ingredients :

Rice flour / biyyam pindi : 2 cups

putnala pindi / dhalia powder : 1/2 cup

ajwain seeds / vaama : 1 tsp

seasme seeds/ nuvvulu : 2 tsp

red chilli powder : 1/2 tsp

turmeric : a big pinch

butter / dalda / ghee : 2 tbsp

garlic paste : 1 tsp

water : for mixing

salt : to taste

Oil : for deep frying

In a bowl put in the rice flour, dhalia powder, ajwain, seasme seeds, turmeric, red chilli powder, garlic paste and salt. Mix well adding the butter so that all the grains of flour are coated with the butter. Keep aside. Heat a pan with oil for deep frying. Take another bowl and put some flour mixture and knead it with water so as it will form a soft dough. Put it into the murrukku maker / mould and press into the hot oil. Fry till u get a nice golden brown color on both sides. Repeat with the other portion of the flour. Serve as a snack or a side dish.

Mixing is done in batches so as to avoid the soggy nature of the ones as time goes while doing the snack. So if u do in batches u get nice crispy ones even at the end.

Mysorepak

Ingredients :

besan : 1.5 cup
sugar : 2 cups
ghee : 2 cups
water : 1/2 cup

Prepare a one string sugar syrup with water and sugar in a thick bottomed non stick pan. In another vessel heat the ghee and keep it hot on a slow flame. Next pour the besan into the sugar syrup and keep mixing so that no lumps are formed. Keep adding the hot ghee and mixing continuosly until the mixture is cooked well and the ghee starts seperating and bubbles start forming.Immediately spread out on a greased plate and spread out some sugar on top and then cut into cubes. If u still keep it on the stove for some more time it becomes hard. Serve when cooled.

Note : one string sugar syrup is when u can form a small ball with ur fingers when u put the syrup in cold water.

Masala vada

Ingredients :

Urad dal : 1 cup
onions : 1 cup chopped finely
corriander leaves : 1/2 cup chopped finely
cumin seeds : 1 tsp
turmeric : 1/4 tsp
ginger garlic paste : 1 tsp
green chilli : 2 or more depending on ur taste
salt : to taste
oil : for deep frying

Wash and soak the uadr dal for about 5 or 6 hours. Grind it into a thick paste along with green chillies. If it is loose it will absorb more oil. Take out into a bowl and mix in the ginger garlic paste, onions and corriander leaves. Add in the cumin seeds turmeric and salt. Mix well. Now heat enough oil in a pan for frying. Once hot, gently make a small round patty with the batteron the palm and also make a small hole in the center and drop into the hot oil. Fry on both sides till u get a nice golden brown color. Remove and drain the excess oil on a paper napkin. Serve hot either with coconut chutney or tomato ketchup.

Cauliflower manchuria

Ingredients :

Cauliflower : 1/2

Oil : for deep frying

onions : 1/2 cup chopped finely

spring onions : 4

ginger : 1 inch piece

garlic : 4 cloves

mustard seeds : 1/2 tsp

cumin : 1 tsp

chana dal : 1 tbsp

urad dal : 1 tsp

turmeric : 1/4 tsp

red food color : a pinch

ginger garlic paste : 1/2 tsp

red chilli powder : 1/2 tsp

corriander leaves : 1/2 cup chopped finely

soya sauce : 1 tbsp

tomato sauce : 1 tbsp

hot and sweet sauce : 1 tbsp

curry leaves : few

corn flour : 2 tbsp

rice flour : 2 tbsp

besan : 1 tbsp

salt : as per taste

Cut the cauliflower into big floretts and wash them. Put them in hot boiling water for one minute and drain them. Keep aside. In another bowl mix in the besan, corn flour, rice flour, 1/2 tsp cumin, ginger garlic paste, chilli powder, red food color and some salt( add less because the soya sauce has salt). Now pour water into this mixture and make a thick batter to coat the floretts. Place a frying pan on the stove and fill it with the oil and heat it. Dip each florett individually and drop in the hot oil. When they are cooked remove and place them on a paper towel. Repeat with the other floretts.

Once done put another wide mouthed pan on the stove and pour one tsp oil and heat. Now add in the mustard seeds,chana dal, urad dal, remaining cumin, curry leaves, garlic, ginger and turmeric in the same order and fry for a minute. Now add in the onions and fry until they attain a brown color. Add the soya sauce, tomato sauce and hot and sweet sauce. Then add in the floretts and keep mixing so that they are coated with the sauces. Add in the chopped corriander leaves and chopped spring onions. Switch off the stove. Serve hot garnished with onions and corriander leaves.

Vankaya koora / Brinjal / Eggplant fry

Ingredients :

Poduvu Vankaya /long brinjal / eggplant : 1/2 kg (approx 1 lb)

Oil : 1 tbsp

chana dal : 2 tsp

urad dal : 1 tsp

mustard seeds : 1 tsp

cumin : 1 tsp

turmeric : 1/4 tsp

ginger-garlic paste : 1/2 tsp

onion : 1 cup chopped very small

curry leaves : few

corriander leaves : few

corriander powder : 1 tsp

green chillies : 5 or 6 chopped finely(reduce if u cant bear the hottness)

salt : to taste

Wash and cut the brinjals into long one inch strips. Put them in salt water to avoid discoloration. heat oil in a wide pan and add the mustard seeds. Allow them to crackle. Add in the chana dal, urad dal, cumin, curry leaves, turmeric, green chillies and fry for a minute. Now add the finely chopped onions and when they become translucent add in the ginger garlic paste and fry till the onions attain a brown color. Add the brinjal pieces and cook till they are tender. Add in salt and keep mixing in between. Also add the corriander powder and switch off the stove. Serve hot garnished with corriander leaves along with rice or chapatis.

Dosakaya pappu / Yellow cucumber dal

Ingredients :

Dosakaya / round yellow cucumber : 1

onion chopped into big chunks : 1/2 cup

toor dal / kandi pappu : 1 cup

red chilli powder : 1 tsp

turmeric : 1/4 tsp

tamarind : key lime size (optional)

salt : to taste

for tempering :

Oil : 1 tbsp

mustard seeds : 1 tsp

cumin seeds : 1 tsp

dry red chillies : 4

turmeric : 1/4 tsp

curry leaves : few

First wash and peel the cucumber. See the taste. It should not be bitter. Cut into big pieces . (Remove the seeds if u do not like. But if u remove u should compulsorily add the tamariind.). Keep aside. Now wash the toor dal and put in a pressure cooker. Put in the cucumber pieces and onions. Now add the red chilli powder, tamarind and turmeric. Pour in sufficient water for the dal to get cooked. Keep on the stove for three whistles. Cool down and mash the dal adding salt as per ur taste.

Now heat oil in a small pan and when hot add in the mustard seeds and allow them to crack. Add the cumin, turmeric and broken red chillies. add in the curry leaves aslo and switch off the stove. Pour this over the dal and give it a nice mix. Dal is ready to be served with rice or chapati.

Dosa avakaya / cucumber pickle

Ingredients :

Dosakaya / Round yellow cucumber : 1

red chilli powder : 2 tsp

methi /fenugreek seeds : 1/4 tsp

mustard seeds : 1.5 tsp

salt : 3/4 tsp

for tempering :

oil : 1 tbsp

cumin ceeds ; 1/2 tsp

mustard seeds : 1/2 tsp

dry red chilli : 1

turmeric : 1/4 tsp

Peel and deseed the cucumber and cut it into small pieces. Now if u find that more water content is there in the vegetable dry it on a paper napkin in a single layer for some time. Now dry roast the fenugreek seeds and grind into a fine powder along with mustard seeds. When u find the pieces to be without water transfer into a bowl. Add in the red chilli powder, salt and mustard-cumin powder and mix well so that all the pieces are covered with the spices.

Now heat oil in a small pan and afetr it gets heated up put in the mustard seeds and allow them to crackle. Add in the cumin seeds, dry red chilli and turmeric. Switch off the stove. Pour it over the pieces after it gets cooled. Give a gentle mix and serve after one hour so that all the spices get into the pieces. Goes well with pappu/dal and upma.