Idli/Dosa Batter

Ingredients:
4 Cups - Idli Rice or Ponni Bolied Rice
2 Cups - Whole Urad Dal
2 Tea Spoons - Salt (or as per taste)
Water

Procedure:

1. Wash Idli rice and Soak the rice for 8 hours or over night.
2. 2 hours before grinding, wash Urad dal and soak it. Cover it with a lid.
3. Drain urad dal water in a bowl and grind urad dal first. Use urad dal water during grinding.
4. If grinding using a wet grinder, we usually grind urad dal for 30-45 mins. This makes urad dal batter very soft, light and fluffy, thus when making idles they come out spongier.
5. Take out the urad dal batter and later grind Idli rice for 20 minutes in a wet grinder. Add water as required.
6. Make sure you do not add more water, as the idlis will come out flat.
7. Take out the rice batter and mix it along with urad dal. Add salt and mix well with your hand.
8. Cover the batter and store it in a warm place preferably.
9. The fermentation process usually takes 8-10 hrs or more depending on the outside temperature.
10. After 8 hours, the batter will rise atleast half of the original batter quantity. If the batter did not rise,  do not mix the batter instead let it be for few more hours. Batter should rise inorder to get soft idlis.
11. Once the batter is ready, mix the batter well. Idli/dosa batter is ready to use.
12. For making idlis the batter should be little thick, but when dipped with a ladle and poured it should flow smoothly. If the batter is too thick and doesn't flow smoothly add little water and mix well.
13. For making dosas the batter should be thin, we usually take some batter separately and mix little extra water and make dosas with this batter and we make idlis with the remaining batter.

Gunta Ponganalu

Ingredients:
6 Cups - Dosa Batter
1 - Big Onion chopped
6 - Green Chilles chopped
1 Cup - Coriander leaves
1/4th Cup - Chana Dal
Oil






Procedure:
1. Soak ChanaDal for 30 minutes.
2. Add all the ingredients to the Dosa batter and mix well.

3. Heat the Gunta Ponganalu pan and add few drops of oil in each slot.

4. Put the Stove on medium heat.
5. Use a spoon and pour a spoonful of batter into the Gunta ponganalu pan, fill 3/4th of the slot with batter, this way they have room when they expand over the heat.

6. Cover the pan with a lid. After few minutes, try to move the ponganalu and if they move easily which means they are fried on one side, turn them upside down in the pan and wait for few more minutes and take them out of the pan.
7. Gunta Ponganalu are ready to serve.
8. This can be served  with Putnalu or Coconut Chutney or Tomato Ketchup.

Masala Muruku

Ingredients:
2 Cups - Rice Flour
1 Cup - Besan
2 teaspoons - Jeera
1 teaspoon - Ginger Garlic Paste
2 tablespoons - Butter
Chilli Powder/Green Chillies

Hing

Salt to taste
Oil
Water

Procedure:
1. Heat oil for deep frying.
2. Apply butter to Muruku Instrument.
3. Mix all the ingredients along with 2 teaspoons of hot oil.
4. Add water and mix the dough a bit softer than Chapathi dough.

5. Once the oil is heated, put it on Medium heat. To test if the oil is heated, drop a small piece of dough into the oil and if the dough comes onto the top with some bubbles then the oil is ready for frying.
6. Add dough to Muruku instrument and press the dough into the oil.

7. Fry till they are Golden brown.

Vegetable Soup

Ingredients:
1/2 Cup - Beans cut into small pieces
1/2 Cup - Carrot cut into small cubes
1/2 Cup - Sweet Corn
1/2 Cup - Capsicum [Optional] small pieces
4 Cups - Water
2 tea spoons - Corn Flour powder
Salt to taste
Pepper Powder

Procedure:

• Boil the water in a vessel and add vegetables to it.
• Once the vegetables are cooked, add salt.
• Add 1/2 - 1 Cup of water if the water evaporates.
• Take a small cup with some water and mix the corn flour powder and make it into a paste.
• When the water begins to bubble add this corn flour paste.
• Stir continuously.
• Add pepper powder at the end and server hot.

Bread Bonda

Ingredients :
For Aloo Bhaji:

2 - Boiled Potatoes
1/2 cup - Green Peas
1 - small Carrots
1 - Onion chopped
1/4 tablespoon - Red Chili Powder
1/4 tablespoon - Garam Masala
1/4 tablespoon - Ginger Garlic Paste
1/2 tablespoon - Green Chili paste
1/4 tablespoon - Paavbhaji Masala
1/4 tablespoon - Amchur powder
1/4 tablespoon - Coriander powder
4 - Curry leaves (optional)
3 table spoons - Oil
Coriander leaves (optional)
Salt - to taste
Turmeric Powder

For Bread Bonda:

Bread Slices - Edges must be removed
Water
Oil for Deep frying

Procedure:

For Aloo Bhaji:

• Take a Pan add oil and heat it.
• Add onion pieces and saute them. Add Ginger garlic paste and Green chili paste and fry them.
• Add carrots and peas. Fry till carrots are cooked.
• Now add turmeric powder, salt and all other masala powders and mix well.
• Add mashed potatoes and mix well.
• Add coriander leaves on the top and gently mix again. Aloo bhaji is ready.
• Allow this mixture to cool. Make small round balls and keep it aside.

For Bread Bonda:

• Heat oil in a pan. 
• Take a slice of bread and dip it in water for few seconds to soften. Take the bread out of the water and gently press the bread so the excess water comes out. 
• Put Aloo bjahi ball in the bread and cover it nicely.
• Now fry bread bonda in oil until it becomes golden brown.
• You can serve this with tomato ketchup or tamarind chutney.

Doodh Peda - Microwave Approach

Ingredients
2 cups - Instant Dry Milk (Milk Powder - rice cooker cups)
1 can - 14oz - Sweetened Condensed Milk
1 stick 4oz - Unsalted Butter
Elaichi Powder

Decoration:
Almonds or cashews or pistachios or raisins
Paper cookie cups (smallest size)

Procedure: 

• In a deep microwave safe dish, melt the butter.
• Add Milk Powder, condensed milk and mix well.
• Cook in the microwave for 3 minutes, stir well after every minute. Put elaichi powder after 2 minutess of heating. 
• After 3 minutes of heating, mix well again and leave aside for the mixture to cool down enough to handle. Do not allow it to cool down for a long time, as it will get hard.
• Once the mixture cools down, grease your hands and make balls.
• Gently press the balls and flatten them to shape (round and flat).
• After the pedas are prepared, put some coarsely powdered pistachios in the cookie cups and then put the pedas on top, at the end top it with sliced pieces of almonds (or other nuts or raisins).

Note: 

• Use gloves to hold the glass dish.
• Make sure to use a deep glass dish, as the mixture will splutter inside a bit.
• You can also add a bit of saffron while mixing all ingredients beforehand, this will make it a bit darker / orange color peda's.

Unde Huli / Undyacha Sambar

Ingredients:

For Dal Rounds/Balls:

1/2 Cup - Chana Dal

1/2 Cup - Toor Dal

6 - Red Chillies

2 Stems - Karvepak

Hing

1/4th cup - Fresh shredded Coconut (add more per your taste)

Salt
Water

For Masala:

2 teaspoons - Dhaniya

1 teaspoon - Jeera

6 - Redchillies (adjust per your taste)

2 teaspoon - Oil
Hing

Fresh coconut

Other Ingredients:

Lemon size - Tamarind

Lemon size - Jaggery/Gul [Optional]

Salt

For Tadka:

1 - Red Chilli

1 Stem - Karvepk

Mustard Seeds

Procedure:

For Dal Rounds:

1. Soak chana dal, toor dal and red chillies for 2 hour (Preferably over night).
2. Drain the water (you can use this water while making Sambar).
3. With very little water grind chana dal, toor dal and chillies coarsely.
4. Mix other ingredients mentioned in 'Dal Rounds' section and make small balls.
5. Steam them in a idli cooker or any vessel. 

 

For Masala:

1. Except coconut, fry rest of the ingredients mentioned in 'Masala section' in oil.
2. Grind the above fried ingredients along with coconut and keep it aside.

For Sambar:

1. Bring Tamarind juice to boil.
2. Drop steam cooked Dal balls in boiled tamarind juice.
3. Add the above prepared masala, salt, Gul [optional], water and boil it.
4. Add tadka with the ingredients mentioned in 'Tadka section' at the end.
5. Undyacha Sambar is ready to serve with rice.

Pudina Pulao

Ingredients:
3/4th Cup - Pudina
1 Cup - Kottimeera
6 - Green Chillies
2 Cups - Basmati Rice
1 - Chopped Onion
1/2 teaspoon - Ginger Garlic Paste
2 tablespoon - Ghee/oil
1/2 teaspoon - Jeera
2 inch - Cinnamon Stick
4 - Lavang/Cloves
2 - Bay Leaves
1/2 cup - Green Peas (boiled and ready to use green peas)
2 teaspoon - Lemon Juice

Salt

Procedure:

1. Cook rice separately.
2. Grind Pudina, Kottimeera, Green Chillies and keep the paste aside.
3. Heat ghee/oil in a pan and add jeera, cinnamon stick, lavang and bay leaves.
4. Add ginger garlic paste and later add onions and saute them.
5. Add the above pudina, kottimeera, chilli paste and mix well.
6. When the oil separates, add the green peas and mix again.
7. Take the cooked rice in a vessel, add the above prepared mixture, salt, lemon juice and mix them.
8. Pudina Rice is ready to serve. You can server this with Raita.

Goddu Pitla

Ingredients:

For Goddu Pitla:
Tamarind
Salt
Vegetables
  -Yam (Suran/Kanda Gadda)
  - Gawar Beans (Mattikayalu) - 1/2 cup
  - Karli (Bitter Guard) - 1 karli cut in 1/4th inch size
Note: We can either use all the above vegetables for this dish or use single vegetable in more quantity.

For Masala:
Chanadal - 2 tsp
Uraddal - 1 1/2 tsp
Whole Black Pepper - 1tsp
Red Chillies - 6
Karvepak - 5-6 stems
Oil

For Tadka/Poopu:
Oil
Mustard Seeds
Karvepak
Hing
turmeric

Procedure:

Masala Preparation:

1. Heat oil in a pan.
2. Add all the masala ingredients except karvepak and fry them till they turn golden brown.
3. Take them out in a plate and put the karvepak in the pan and fry it for few seconds.
4. Grind all the masala ingredients.
5. Add water for grinding if required.

Goddu Pitla Preparation:

1. Pressure cook or boil the vegetables (Yam or Gawar beans). 
2. Optional: Deep fry karli in oil and keep it aside.
3. Take a vessel and add few tea spoons of oil for tadka.
4. Add mustard seeds, once they start spluttering add hing, karvepak and turmeric.
5. Add tamarind water to tadka.
6. Once tamarind water starts to boil: add above prepared Masala, vegetables and salt. Mix well
7. Let it boil well.
8. Goddu Pitla is now ready to serve.
9. It goes well with plain cooked toor dal (utta pappu), ghee and rice or could be served with plain rice and sesame oil (Idayam oil).

This recipe is almost same as Pitla, except that Dal is not added in this dish.

Kadhi - Majjiga Pulusu

Ingredients:
3 cups - Curd
1 cup - water
Turmeric
Vegetables - White Pumpkin or Bhendi or Tomato
Salt

For Kadhi Masala:
1 tablespoon - Dhaniya
1 tablespoon - Jeera
1/4th cup - Fresh Grated Coconut
8 count - Green Chillies
2 teaspoon - Grated Ginger
1/4th cup - Chana Dal [Soaked for 30 minutes]

For Tadka/Popu:
Oil
Mustard Seeds
Karvepak
Red Chillies - 2

Procedure:
1. Kadhi could be make with any of the above vegetables listed. If making kadhi with:

• White pumpkin: Cut pumpkin in big chunks and boil the pumpkin pieces separately.
• Bhendi: Cut bhendi iFry the cut bhendi in oil separately.
• Tomato: Fry the cut tomatos in oil separately. 

2. Grind all the above ingredients mentioned in the Kadhi Masala section.

3. Mix/Beat water and curd in a cooking vessel, add the Kadhi Masala paste, boil/fried vegetables, turmeric and salt.

4. Bring it to a boil and simmer, on a slow fire cook for about 15 minutes. Stir occasionally.

5. Switch off the stove and add tadka with tadka ingredients mentioned above.

6. Kadhi is now ready to serve.