Phali Chutney - Peanut Chutney

Ingredients:
1/2 Cup - Peanuts
2 Table Spoons - Putnalu [Roasted Chana Dal]
2 Tea Spoons- Dry Coconut
6 - Green Chillies, Cut into halves
Grape Size - Tamarind OR [ 1/2 Cup - Sour Curd]
Salt
Turmeric

Tadka:
Oil
Mustard seeds
Urad Dal
Hing
Red Chilli
Karvepak

Procedure:

1. Soak tamarind and remove the seeds.
2. Dry fry the peanuts and keep them aside.
3. Heat some oil and add green chilles, take them out of the oil after a minute and grind along with rest of the ingredients mentioned in list.
4. Add tadka at the end.

Note: To make it simple - while preparing tadka, add the green chillies in the tadka. Then separate the green chillies from tadka and grind them along with peanuts. This way you dont have to heat the oil twice.

Allam Pachadi - Ginger Chutney

Ingredients
1/4th Cup - Ginger
4 - Green Chillies
4 - Red Chillies
1/4th Tea Spoon - Methi Powder
Lemon Size - Tamarind
1/2 Tea Spoon - Jaggery, Grated/Powder [Adjust as per your taste]
Salt
Turmeric

Tadka:
Oil
Mustard Seeds
Urad Dal
Hing
Red chilli
Karvepak

Procedure

1. Soak tamarind in water for some time, remove all the seeds.
2. Grind all the above ingredients. Add water if required.
3. Add tadka at the end.
4. This chutney goes well with Idli, Dosa, Upma etc.

Pesarattu - Green Moong Dal Dosa

Ingredients:
2 Cups - Pesalu/Green Moong Dal
2 Tea Spoons - Rice OR RiceFlour
8 - Green Chillies
1 Inch - Ginder
1 Tea Spoon - Jeera
1 - Onion, Chopped [Optional]
Handful Of CorrianderLeaves / Kottimeera, Chopped [Optional]
Salt

Procedure:
1. Soak Moong dal in water for 10 hrs or over night.
2. If using rice for this recipe instead of rice flour, soak the rice along with moong dal.
3. Drain the water and grind the moong along with green chilles, ginger, salt, rice/rice flour. Add water to get dosa consistancy.
4. Take the batter into a bowl and add jeera and mix the batter.

5. Batter is ready to prepare moong dal dosas.

6. Optional: Once the dosa is made, before taking dosa out of the pan you can add chopped onions, kottimeera and few chopped green chillies and fold the dosa into half and serve.

7. Dosa can be served with Ginger Chutney, Green Chutney or Onion Chutney.

Donger - UradDal and Curd Chutney

Ingredients:
1 Cup - Urad Dal Powder
1/2 Tea Spoon - Chilli Powder
2 - Green chillies, finely chopped
1 Cup - Sour Dahi
1 - Lemon [Optional]
Salt [Adjust as per your taste]
Pinch of Hing

For Tadka:
1/2 Tea Spoon - Urad Dal
1/4th Tea Spoon - Mustard Seeds
5 - Curry Leaves - Cut small
1 - Red Chilli
Hing Powder
Oil

Procedure:

1. Take a bowl and mix Urad Dal powder, chilli powder, green chillies, salt, Hing and sour dahi. 
2. The consistency of this mixture should be similar to Idli batter. Adjust dahi accordingly.
3. If sourness of the mixture is not enough, add some lemon until the desired sourness is reached.
4. Add tadka at the end.

Serving Suggestions:

1. Similar to chutneys, this could be mixed with plain rice with ghee. Or
2. Could also be served as side dish for curd rice, bhaji's etc.

Appadala Pindi / UradDal Powder - Dry

Ingredients:
6 Table Spoons - UradDal Powder
2 Tea Spoons - Chilli Powder [Adjust per your taste]
1 1/2 Tea Spoon - Salt [Adjust per your taste]
1/2 Tea Spoon - Hing
Lemon Juice [Adjust per your taste]

Procedure:
Mix all the above dry ingredients. That is all, UradDal powder is ready to use.

Serving Suggestion:
Mix some UradDal powder in rice (Similar to how KandiPodi/BatachaPud or any other food powder is served with rice). Add some Lemon juice, oil/ghee and mix the rice. Serve Hot.

Baked Vegetable Cutlet

Ingredients
1 - Carrot  - finely chopped
1 - Green Capsicum -Medium Size Capsicum diced
2 Handful - Spinach leaves - finely chopped
2 - Boiled Potato - peeled and mashed
4 - Green Chillies - finely chopped
1/4th Cup - Green Peas
1/2 Tea Spoon - Garam Masala
1/2 Tea Spoon - Coriander powder
1/2 Tea Spoon - Kasoori Methi
1 Tea Spoon - Chaat Masala
1/2 Tea Spoon - Red Chilli powder (Or As per your taste)
2 Table Spoons - Corn Flour/Rice Flour
1 Cup - Thick Poha
1 TableSpoon - Oil
Salt As per your taste

Procedure:
  1. Preheat the oven at 430 degree Fahrenheit.
  2. Boil the potatoes, peel the skin and mash them. Keep the mash potatoes aside.
  3. Heat oil in a pan and add diced carrot and stir them until cooked.
  4. Add green pepper, green peas in cooked carrot and mix them.Add little water if required.
  5. After veggies are cooked, mash them.
  6. Now add mashed potatoes, chopped spinach and green chillies.
  7. Add Garam Masala, Coriander Powder, Chat Masala, Kasoori Methi, Chilli Powder, Corn Flour/Rice    
      Flour and mix them well.

Cooked and Seasoned Veggie Patty Dough

  8. Now take small quantities of the dough and make equal size patties.
  9. Dry fry or microwave poha for a minute until poha becomes crunchy. Roughly crush this Poha.
  10. Now roll each patty in to crushed poha and place them on a baking tray. You can also use Pizza Stone
        or a cup cake tray if you don't have a flat backing tray.
  11. Bake the patties in the oven for 20 minutes
  12. After 20 minutes, turn the patties over and again bake them for 20 more minutes.
  13. Serve the Veggie Cutlets hot with mint or tamarind chutney or tomato ketchup.

Veggie Patties Baked in a Cup Cake tray

Veggie Patties Baked on Pizza Stone