Rava Kesari

Ingredients:
1 Cup - Soji Coarse Rava
1 Cup - Sugar
2 1/2 Cups - Milk
4 TableSpoons - Butter / Ghee
2 Pinches - Cardamom Powder/Elaichi Powder
1/2 Cup (All together) - Kismiss, Cashew Nuts Pieces and Almonds Pieces [Optional]

Procedure:
1. Take a wide pan and heat butter/ghee.
2. Add kismiss and nuts to the butter and fry them on low flame.
3. Once kismiss puffs up and the nuts start to turn light brown, add Sooji Ravi and fry it until the rava turns light brown. All this has to be done on low-medium flame and has to be sauted continuously.
4. Add milk and let the milk boil. Keep mixing in-between, so it doesn't stick to the bottom of the pan.
5. When the milk starts to boil, add sugar, cardamom powder and keep stirring. Adding sugar will dilute the dish, but keep stirring until 80% of the liquid is evaporated.
6. At this point check if the sooji is cooked, if not add more milk and cook.
7. Switch off the stove and close the pan with a lid.
8. Serve this sweet after 10 minutes.

Note: You can substitute milk with water, but the dish would taste better when made with Milk.

Coconut and Cilantro Chutney

Ingredients:
1/2 Cup - Raw Shredded Coconut
1 Bunch - Cilantro
5 - Green Chillies
1 TeaSpoon  - Lemon Juice
2 Pinches - Turmeric Powder
Salt to taste

Tadka:
Oil
Mustard Seeds
Hing
Curry Leaves
1 - Red chilli

Procedure:
1. All the ingredients cilantro, green chillies, coconut, turmeric and salt into a jar and grind them. Add little water during grinding.

2. Take this chutney into a bowl and mix lemon juice.

3. Add tadka at the end.

4. This chutney can be served with Idli, Dosa or Chapati. 

Sesame and Cucumber Chutney / Nuvvulu Dosakaya Pachadi

Ingredients:
1 - Medium Size Yellow Cucumber/ Dosakaya, Cut into small pieces
1 - Garlic Clove
2 Table Spoons - Sesame Seeds
5 - Green Chillies
Salt to taste
2 Pinches - Turmeric
1/2 TeaSpoon - Thick Tamarind Paste
Cilantro for Garnishing

Tadka:
2 TableSpoons - Oil
Mustard Seeds
Cumin
ChanaDal
Urad Dal
1 - Red Chilli
3 - Garlic Cloves, Cut into Small pieces

Procedure:
1. Add salt and Turmeric to cucumber pieces, mix them well and keep it aside.
2. Take a pan and dry fry sesame seeds.
3. Take some oil and fry the green chillies until a white layer is formed on the top of them.
4. Grind Green Chillies, garlic, sesame seeds and tamarind. Add little water if required for grinding.
5. Add this paste into cucumber pieces and mix well.
6. Prepare tadka and add it to the chutney.
7. This chutney can be served with white Rice.

Menthi Pulusu for Pongal / Methiyacha Sambar for Kichidi

Ingredients:
2 - Tomatoes, Cut into Small Pieces
2 - Onion, Cut into Small Pieces
1 Table Spoon - Thick Tamarind Pulp
2 Table Spoons - Jaggary
1 Cup - Water
Salt to taste
1 Tea Spoon - Rice Flour
Turmeric

Tadka:
2 Table Spoons - Oil

1 Table Spoon - Methi Seeds
Mustard Seeds
6 - Green Chillies

4 - Red Chillies

Curry Leaves

Note: You can also use hing during tempering/tadka instead of using onions in this dish.

Procedure:
1. Heat oil in a pan and prepare tadka.
2. Add Onion to pan and saute for few minutes.
3. Add tomato pieces, turmeric and coven the pan with a lid.
3. Once tomato is cooked, add tamarind pulp and water and let the mixture boil.
4. Add Salt, jaggary and mix well. Mix rice flour in some water and add it to the above boiling mixture and let it boil well.
5. Serve this dish along with Kichidi/Pongal.

Capsicum Onion Pakodi

Ingredients:
2 - Medium Size Capsicum, Cut into thin long pieces
2 - Medium Onions, Cut into thin long pieces
3 - Green Chillies, Cut into thin long pieces
2 Stems - Curry Leaves
1 Tea Spoon - Ginger Garlic Paste
1/2 Tea Spoon - Chat Masala
1/2 Tea Spoon - Aamchur / Mango Powder [Optional]
1 Tea Spoon - Salt (Or Adjust to your taste)
1 Tea Spoon - Red Chilli Powder
1 cup - Besan (Gram Flour / Senaga Pindi)

Oil for Deep Frying. 

Procedure:
1. Mix all the ingredients, except Besan and keep the mixture aside for 45 minutes.
2. This mixture will release water after 45 minutes.

3. Heat oil for deep frying.
4. After 45 minutes, sprinkle some besan on top of the above prepared mixture and mix well. Repeat this process until all the besan is mixed.

4. Drop some mixture into the oil to check if the oil is ready for deep frying. If the oil bubbles up right away it means oil is ready.
5. Take some pakodi mixture into your hand and while loosening the mixture using your fingers drop the mixture into the oil and fry it until it turns golden brown.
6. Enjoy Hot Capsicum Onion Pakodi.

Note: The water released by the onion mixture should be good to mix besan, no extra water is required. Use water only if necessary and that too Sprinkle little water and mix the besan - do not add water directly.

Raagi - Idli and Dosa

Raagi Idli/Dosa Batter

Ingredients:
2 Cups - Idli Rice
1 Cup - Urad Dal
1 1/4th Cup - Raagi Flour
2 Tea Spoons - Salt

Procedure:
1. Soak Idli Rice for 4 hours and Urad Dal for 2 hours.
2. Similar to regular Idli batter grind urad dal and rice.
3. Grind Urad dal first along with water until it gets soft, spongy texture. Remove this into a vessel.
4. Then Grind rice and mix it along with urad dal batter, raagi flour and salt. Make sure there are no lumps in the batter.
5. Keep this batter aside for 8 hours for the batter to ferment.
6. The batter is ready to prepare Idli or Dosa. If required add water to the batter to get right consistency to prepare idli or dosa's.
7. Serve Raagi Idli or Dosa with Sambar or Ginger Chutney.

Raagi Muruku

Ingredients:
1 Cup - Raagi Flour
1/2 Cup - Rice Flour
1/4th Cup - Besan
1 TeaSpoon - Red Chilli Powder
1/4 th TeaSpoon - Hing
1 TeaSpoon -White Sesame Seeds
1 Tea Spoon - Salt [Or Adjust to your taste]
Water
Oil for deep Frying

Procedure:
1. Heat oil in a vessel.
2. Take a bowl and mix all the dry ingredients.

3. Add water little by little and mix the dough until you get soft pliable dough.

4. Test the oil heat by dropping small ball of dough into the oil, if it starts to sizzle this indicates the oil is ready for deep frying. Put the stove on Low - Medium heat.
5. Take some dough and put it in Muruku Press and press it into the oil in circular motion.
6. Fry it for few minutes and when the muruku starts to harden on the top side turn it gently and fry on the other side for couple of minutes.

Note:
Since the color of Muruku is dark, inorder to remove the muruku from oil at the right time - Fry the muruku till the sizzling sound of the oil is reduced.

Mirchi Ka Salan

Ingredients:
5 - Long Chillies
1/2 TeaSpoon - ShahJeera
1 - BayLeaf
3- Cardamon
3- Lavang
1 inch - Cinnamon Stick
1/2 TeaSpoon - Ginger
1/2 TeaSpoon - Garlic
1 - Onions, Finely Chopped
1/8th Tea Spoon - Turmeric
1/2 TeaSpoon - Garam Masala
1/2 Cup - Curd
1 TeaSpoon - Kasouri Methi
2 Pinches - Jaggery
1 TeaSpoon - Amchur
2 TableSpoon - Oil
1 TableSpoon - Butter
Cilantro for Garnishing

Masala:
1 TeaSpoon - Oil
4 TeaSpoon - Dhaniya
1 TeaSpoon - Jeera
1/2 TeaSpoon - Methi
2 TeaSpoon - Peanuts
2 TeaSpoon - Sesame Seeds
1 1/2 TeaSpoon - Dry Coconut Shredded
1 TeaSpoon - 6 - RedChillies

Procedure:

Masala Procedure:
1. Add oil to a pan and fry red chillies. Take out the red chillies and fry rest of the masala ingredients.
2. Grind them.

Salan Preparation:
1. Heat Oil and butter in a pan and fry the chillies.
2. Take out the chillies and add shahjeera.
3. After the shahjeera starts to sputter, add bayleaf, Cardomon, cinnamon stick, lavang and saute for couple of minutes.
4. Add ginger garlic paste, after couple of minutes add onions.
5. Let the onions sweat and add turmeric, above prepared masala powder, garam masala powder, Kasouri Methi, curd, above fired chillis, salt, amchur, jaggery and let it boil. Add little water to get the desired consistency.
6. When the oil starts to separate, switch off the stove.

7. Garnish with Cilantro and serve hot.
8. Mirchi Ka Salan goes well with Biriyani or Roti's.

Goddu Sambar - For Idli

Ingredients:
2 - Medium Size Onions
3 - Tomatoes
1 TableSpoon - Dry Shredded Coconut
6 - Cloves of Garlic
1/8th TeaSpoon - Turmeric
3 Table Spoons - Sambar Powder
1/2 TeaSpoon -Red Chilli Powder
Salt
1/2 TeaSpoon - Thick Tamarind Paste [or adjust based on Tomato sourness]
1/4th TeaSpoon - Sugar / Jaggery
Cilantro for Garnishing

Tadka:
2 TableSpoons - Oil
Mustard Seeds
1 - Red Chilli
Curry Leaves

Procedure:
1. Grind onions, tomatoes, shredded coconut, garlic, turmeric, salt, sambar powder, Chilli powder and tamarind.
2. Heat oil in a pan and prepare tadka.
3. Add sugar and the above ground mixture to the pan. Add water to get thin Sambar consistency. Bring it to a boil.
4. Garnish with chopped cilantro.
5. Serve hot with Idli's.

Mooli Roti

Ingredients:
1 Cup - Wheat Flour
1/2 Cup - Mooli, Grated
2 - Green Chillies, Chopped
Some Cilantro, Chopped
1/2 Cup - Curd
1 Tea Spoon - Cumin Seeds
1/4 Cup - Onion, Chopped
Salt To Taste
Water


Procedure:
1. Mix all the ingredients and add little water if necessary.
2. Mix the dough hard and keep it aside for 15 minutes. Mooli releases some water and the dough becomes soft eventually.

3. Make chapaties, serve hot with Curd or Chutney.

Methi Roti

Ingredients:
1 Cup - Wheat Flour
1/2 Cup - Methi Leaves, Chopped
2 - Green Chillies, Chopped
Some Cilantro, Chopped
1 Tea Spoon - Cumin Seeds
1/2 Cup - Curd
Salt To Taste
Water

Procedure:
1. Mix all the ingredients and add little water if necessary.
2. Mix the dough hard and keep it aside for 15 minutes. Methi releases some water and the dough becomes soft eventually.
3. Make chapaties, serve hot with Curd or Chutney.

Methkut

Ingredients:
1/2 Cup - Urad Dal
1/2 Cup - Chana Dal
1/2 Cup - Toor Dal
1/2 Cup - Moong Dal
1 TeaSpoon - Jeera
1/4th TeaSpoon - Methi Seeds
2 Table Spoons - Whole Black pepper
5 - Red Chillies
1/2 TeaSpoon - Turmeric
1 TeaSpoons - Sunthi or dry ginger powder
1 TeaSpoon - Oil
Salt To your taste
1/2 TeaSpoon - Hing

Procedure:

• Dry fry all the 4 dal's in a pan. Fry till golden color and take them out of the pan.
• Now dry Fry jeera, methi seeds and black pepper. Take them out of the pan.
• Add oil to the pan and fry Red Chillies.
• Grind all these ingredients, along with turmeric, ginger powder, salt and hing.

Serving Suggestions:
1. You can add Methkut to thick poha and mix it with sesame oil and serve.
2. Add Methkut to rice and mix it with ghee, lemon and serve hot.
3. Could be served with plain rice and sesame oil.
4. Methkut could be mixed with Curd Rice and add tadka at the end (tadka is optional: Mohra, uraddal, karvepak and kottimeera)

Potato Sooji Snack - For Kids

Ingredients:
8 - Baby Potatoes OR 1 - Big Potato
1/4th TeaSpoon - Sugar
1/2 TeaSpoon - Chilli Flakes or Chilli Powder
1/2 TeaSpoon - Turmeric
1 TableSpoon - Semolina(sooji)
1 1/2 TableSpoon - Ghee
1 1/2 TableSpoon - garlic, Finely Chopped
2-3 - Green Chillies, Finely Chopped
1/2 Tea Spoon - Amchur Powder
Salt To Taste

Procedure:
1. Steam the potatoes till they're tender. Cool and peel them. If you are using big potatoes cut them into bite size pieces.
2. Take a bowl and mix salt, sugar, chilli flakes, turmeric powder and semolina. Coat the potatoes well with this mixture.

3. Heat ghee in a pan and saute the green chillies and garlic. Add the potatoes and cook on low heat for 6-8 minutes. Keep tossing and Switch off the stove when the potatoes have browned and semolina is crisp. Add amchur powder and mix.
4. Sprinkle some chat powder and Serve hot.

Magai Pickle - Mango Pickle

Ingredients:
1 - Big Size Raw Sour Mango
1 Cup - Red Chilli Powder
1/2 Cup - Salt
1 Table Spoon - Methi Seeds
1/8th Tea Spoon - Turmeric

Tadka:
3/4th Cup - Sesame Oil
1 - Tea Spoon - Hing
1 Tea Spoon - Mustard Seeds
2 - Red Chillies

Procedure:
1. Peel the mango skin and cut the mango into long pieces.
2. Add salt and turmeric to mango pieces, mix and tightly pack this mixture in a jar/container. Keep it aside for 3 Days.
3. The above mixture releases water. Squeeze the mango pieces to remove all the water. Store this water.
4. Now keep the mango pieces in Sun for 6 hours, so the water is evaporated. Turn the mango pieces in between - after 3 hours. Don't let the mango become too dry.
Note: Dry the mango pieces just enough that the dried mango pieces will not break when they are bent.
5. Keep this aside for an hour so it cools down.
6. Heat oil and prepare tadka with mustard seeds, hing and red chillies. Let this tadka cool down.
7. Mix Chilli powder, methi powder, above water from mango, mango pieces and Tadka.
8. Mix well, make sure there are no lumps.
9. Keep this pickle aside for 1 day.
10. This pickle goes well with White rice and ghee.

Koru Pachadi - Grated Mango Pickle

Ingredients:
1 Cup - Grated Raw Mango (Peel the mango and Grate)
1 Cup - Red Chilli Powder
1/2 Cup - Salt
1 Table Spoon - Methi Seeds
1/8th Tea Spoon - Turmeric

Tadka:
3/4th Cup - Sesame Oil
1 - Tea Spoon - Hing
1 Tea Spoon - Mustard Seeds
2 - Red Chillies

Procedure:
1. Dry fry methi seeds until they turn red and grind them.
2. Add salt and turmeric to grated mango and keep it aside for 1-2 Hours.
3. The above mixture releases water. Squeeze the grated mango to remove all the water. Store this water.
4. Now keep this grated mango in Sun for 2 hours, so the water is evaporated. Don't let the grated mango become too dry.
5. Keep this aside for an hour so it cools down.
6. Heat oil and prepare tadka with mustard seeds, hing and red chillies. Let this tadka cool down.
7. Mix Chilli powder, methi powder, above water squeezed from mango, grated mango and Tadka.
8. Mix well, make sure there are no lumps.
9. Keep this pickle aside for 1 day.
10. This pickle goes well with White rice and ghee.

Velluli Aavakaaya -Garlic Mango Pickle

Ingredients:
1 - Big Size Raw Sour Mango
4 - Big Size Garlic, Cut each garlic into 4 pieces
1/2 Cup - Mustard Powder
1/2 Cup - Red Chilli Powder
1/4th Cup - Salt [Or add salt to your taste]
1/2 Cup Sesame Oil
1/8th Tea Spoon - Turmeric
1 Tea Spoon - Hing
1 Tea Spoon - Methi Seeds

Procedure:
1. Cut mango into 1 inch pieces.
2. Mix all the ingredients in a bowl except mango pieces and oil. Make sure there are no lumps.
3. Add oil to the above mixture and mix well.
4. Add Mango pieces and mix again.
5. Keep the pickle aside for 10 days, so garlic gets soaked in oil and lose its raw flavor.
6. Mix well before serving this pickle. You can serve this with White rice and sesame oil.

Noopappu Aavakaaya

Ingredients:
1 - Big Size Raw Mango
1/2 Cup - Sesame Seeds
1/2 Cup - Chilli Powder
1/4th Cup - Salt [Or adjust to your taste]
1 Tea Spoon - Methi Seeds
1/2 Tea Spoon - Hing
1/2 Cup - Sesame Oil
1/8th Tea Spoon - Turmeric

Procedure:

1. Dry fry Sesame seeds and grind them.

2. Cut mango into 1 inch pieces. 

3. In a bowl mix Sesame Powder, Salt, Chilli Powder , turmeric, methi seeds, hing and mix well and make sure there are no lumps.

4. Add oil to the above mixture and mix well.

5. Add mango pieces to the mixture and mix again.

6. Keep this pickle aside for 1-2 days, for the flavors to blend. 

7. Mix well before serving this pickle. You can serve this with White rice and ghee. 

Senagala Aavakaaya - Chana Mango Pickle

Ingredients:
1 - Big Size Raw Sour Mango
3 Table Spoons - Senagalu / Chana
1/2 Cup - Mustard Powder
1/2 Cup - Red Chilli Powder
1/4th Cup - Salt
1/2 Cup Sesame Oil
1/8th Tea Spoon - Turmeric
1 Tea Spoon - Hing
1 Tea Spoon - Methi Seeds

Procedure:
1. Cut mango into 1 inch pieces.
2. Mix all the ingredients in a bowl except mango pieces and oil. Make sure there are no lumps.
3. Add oil to the above mixture and mix well.
4. Add Mango pieces and mix again.
5. Keep the pickle aside for 10-15 days, for chana to get soaked in oil and for the flavors blend well.
6. Mix well before serving this pickle. You can serve this with White rice and sesame oil.

Note: Chana will absorb oil, therefore check and add more oil if required.

Vegetable Biriyani

Ingredients:
2 Cups - Basmathi Rice
1- Carrot, Cut into Cubes
1 - Capsicum, Cut Length wise
1/2 Cup - Beans, Cut into 1 Inch Pieces
1- Onion, Cut Length wise
1 - Potato, Cut Length wise
1 Cup - CauliFlower Florets
1/4th Cup - Peas, Optional
1/4th Cup - Corn, Optional
1 TableSpoon - Ginger Garlic Paste

6 - GreenChillies

1 Cup - Mint Leaves
1 Cup - Corriander Leaves

1/2 Cup - Curd

2 TeaSpoons - Lemon Juice, Or adjust to your taste

2 - BayLeaves

1 Inch - Cinnamon Stick

4 - Cardomon, Whole

4 - Cloves

1 - Biriyani Flower, Optional

1 TeaSpoon - ShahJeera

Salt to taste

3 TableSpoons - Ghee / Oil

Procedure:
1. Grind GreenChillies, Mint and Corriander leaves and keep it aside.
2. Heat ghee/oil in a wide pan and add ShahJeera, bay Leaves, Cinnamon Stick, Cardomon, Cloves and Biriyani flower.

3. Once shahjeera seeds start to sputter, add ginger-garlic paste and fry it until you can smell the flavor. Then add onions and saute them for a minute.
4. Add potatoes first and cook them for 3-4 minutes. Later add rest of the vegetables and saute them for couple of minutes.
Note: The vegetables need not be cooked completely in this step as they will be cooked later.

5. Add curd and mint paste prepared above to the pan and mix well.
6. After 5 minutes add washed rice and water just enough to cover the rice in the vessel. This way each grain of the cooked rice will be separate.

7. Add Lemon Juice, salt and mix well. Cover the pan with a lid.
8. Simmer the stove and check on it after 15 minutes. The rice should be ready by then.
Note: If you feel, the rice is not cooked enough and the water is less, sprinkle some water, mix the rice and cover it with a lid and cook for some more time.
9. Vegetable Biriyani is ready to be served with Raita or Masala curry.

Dosakaaya Pappu / Yellow Cucumber Dal

Ingredients:
1 - Medium Size Yellow Cucumber, Peel and Cut into 1/2-inch pieces
1/2 Cup - Toor Dal
1 Table Spoons - Lemon Juice
Salt as per your taste
1/8th Tea Spoon - Turmeric

Masala:
4- Green Chillies
1 Table Spoon - Fresh Grated Coconut
1/2 Tea Spoon - Jeera
1/8th Tea Spoon - Methi Seeds
1/8th Spoon - Hing
1 Tea Spoon - Coriander Seeds

Tadka:
1 Table Spoon - Oil
Mustard Seeds
Urad Dal
1 Pinch - Hing
1 - Red Chilli
10 - Curry Leaves

Procedure:
1. Cook toor dal, mash it and keep it aside.

2. Grind all the ingredients mentioned in masala section along with some water.
3. Prepare tadka and add dosakaya pieces and cover the pan with a lid.
4. After dosakaya pieces become soft, add the above prepared paste and some water. Mix well.
5. When it starts to boil add salt, turmeric and cooked toor dal. Mix well
6. Cook it for 2-4 minutes. Switch off the stove and add lemon juice.
7. Garnish with cilantro.
8. You can serve this with plain rice or Chapaties.

Note: You can also use 1 TeaSpoon of tamarind instead of Lemon juice. If using tamarind, add it after step 3.

Dhokla

Ingredients:
1 Cup - Rice
1/2 Cup - Chana Dal
1/4th Cup - Urad Dal
1 Cup - Sour Curd
6 - Green Chillies
1 Table Spoon - Grated Ginger
Salt as per your taste
1/8th Tea Spoon - Turmeric
1/4th Tea Spoon - Eno Salt

Garnishing:
Cilantro
Fresh Grated Coconut

Tadka:
1 Table Spoon - Oil
Mustard Seeds
1/4th tea Spoon - Hing
10 - Curry Leaves
4 - Green Chillies, Slit Vertically

Procedure:
1. Soak rice, chanadal and urad dal for 8 hours.
2. Grind them along with sour curd, green chillies, ginger, salt and turmeric. Add water during grinding to get dropping consistency. Let the batter ferment for 8 hours.
3. Add eno salt to the batter and mix gently.
4. Grease the dhokla plates and pour the batter into the dhokla plate upto 1 inch.

I have used Cake Pan to prepare dhokla's

5. Steam the dholka batter for 10 - 15 minutes, until it is cooked. You can either use a pressure cooker or cook the dhoklas in a pan, shown below. If using pan to cook dhokla's, make sure the cover the pan with a lid.

6. Let the dhokla cool down and cut them into 1-inch squares.

7. Prepare tadka in a pan and add the above dhokla pieces to it and saute them for couple of minutes.
8. Garnish with cilantro and fresh grated coconut.
9. Serve the dhokla with Green Chutney.

Dondakaaya Gutti Koora / Tindora Bhaji

Ingredients:
20 - Tindora
1 Table Spoon - Red Chilli Powder
1 Tea Spoon - Jeera OR 1/2 Tea Spoon - Vaamu/Oma
Salt as per your taste
2 Pinches - Turmeric
2 Table Spoons - Oil
1/4th Tea Spoon - Hing

Procedure:
1. Slit tindora vertically and pressure cook them for 2 whistles.
2. Heat oil in pan and add the above tindora pieces and fry them.
3. After tindora pieces are fried, add chilli powder, jeera/vaamu, salt, turmeric, hing and mix well.
4. You can serve this bhaji with plain rice and ghee.

BeeraChekku PesaraPappu Koora / Ridge Gourd Peel and Moong Dal Bhaji

Ingredients:
1 Cup - Ridge Gourd Peel, Finely Chopped
1/3 Cup - Moong Dal, Soak it for 30 minutes
1 Table Spoon - Shredded Fresh Coconut
Salt as per your taste
1/8th Tea Spoon - Turmeric
1 Cup - Water

Tadka:
1 Table Spoon - Oil
Mustard Seeds
Urad Dal
1/2 Table Spoon - Hing
1 - Red Chilli
10 - Curry Leaves, Chopped
4 - Green Chillies, Slit

Procedure:
1. Heat oil in a pan and prepare tadka.
2. Add moong dal and ridge gourd peel to the above pan and mix well.
3. Add salt, turmeric, water and mix well. Cover the pan with a lid and keep the stove in medium flame.
4. Keep stirring in between.
5. When all the water evaporates, add coconut and mix well.
6. You can serve this with rice or chapaties.

Capsicum Rice

Ingredients:
4 - Capsicum, Cut into 1-inch pieces
4 Table Spoons - Oil / Butter
1 Cup - Rice
2 Cups - Water
Turmeric
Salt as per your taste
2 Table Spoons - Lemon
Cilantro for garnishing

Masala:
1 Tea Spoon - Mustard Seeds
1 Tea Spoon - Jeera
2 Tea Spoons - Dhaniya
1/2 Cup - Peanuts
3 Table Spoons - Sesame Seeds
6 to 8 - Red Chillies
20 - Curry Leaves

Procedure:
1. Soak rice for 30 minutes.
2. Dry fry all the ingredients mentioned in masala section and grind them.
3. Heat oil in a pan and add capsicum pieces.
4. When capsicum pieces become soft, add the above ground mixture, salt, turmeric and mix well.
5. Remove water from the rice and add the rice to the above pan.
6. Fry the rice for few minutes.
7. Boil the water and add the water to the above pan and mix well.
8. When the water starts to bubble, cover the pan with a lid and put the stove in low flame.
9. After 5-10 minutes the rice will be cooked. Switch of the stove and add lemon juice and garnish with cilantro.
10. Serve Capsicum rice along with raita.

Kakarakaaya senaga pindi gutti koora / Bitter Gourd and Besan Stuffed Bhaji

Ingredients:
4 - Medium Size Bitter Gourd
8 Table Spoons - Oil

Stuffing:
4 Table Spoons - Besan
1 Table Spoon - Red Chilli Powder
Salt as per your taste
1/8th Tea Spoon - Turmeric
1 Tea Spoon - Jeera
1/2 Tea Spoon - Hing


Procedure:
1. Cut Bitter Gourd into 2 inch pieces and slit them vertically as shown in the picture below.

2. Mix all the ingredients mentioned in stuffing section and stuff the mixture in bitter gourd.

3. Heat oil in a pan and place bitter gourd pieces in the pan. Sprinkle some water and cover the pan with a lid. Put the stove in medium to low flame.
4. Mix in between and when the bitter gourd pieces become soft, remove the lid and fry them.
5. Add extra oil if required.
6. You can serve the bhaji with plain rice and ghee.

Gongura Pachadi / Sorrel Leaves Chutney

Ingredients:
1/2 Kg - Gongura Leaves
8 - Green Chillies
2 Table Spoons - Menthi Kharam
2 Table Spoons - Oil
4 - Garlic
Salt as per your taste
1/8th Tea Spoon - Turmeric

Tadka:
2 Table Spoons - Sesame Oil
Mustard Seeds
Urad Dal
4 - Grated Garlic

Procedure:
1. Heat oil in a pan and add gongura and green chillies.

2. After few minutes when they become soft, switch off the stove and cool it.
3. Grind the above along with salt, turmeric, menthi kharam, garlic.
4. Take the chutney into a bowl and add tadka.
5. You can serve this chutney with plain rice along with onion.

Note:
If Gongura leaves are not sour enough, add little tamarind pulp to the chutney.

Dosakaya Senagapindi pachadi / Yellow Cucumber and Besan chutney

Ingredients:
1 Cup - Dosakaya, Remove seeds and Cut into small pieces
1 Cup - Sour Curd OR
1 Table Spoon - Thick Tamarind Pulp
Note: If using tamarind pulp instead of sour curd, mix tamarind pulp in 1 cup of water.
3 Table Spoons - Besan
4 - Green Chillies, chopped
1 Tea Spoon - Rd Chilli Powder
1/2 Tea Spoon - Hing
1/8th tea Spoon - Turmeric
15 - Curry Leaves, Cut into pieces
Salt as per your taste

Tadka:
1 Table Spoon -Oil
Mustard Seeds
Urad Dal
2 Pinches - Hing
1 - Red Chilli

Procedure:
1. Take sour curd or tamarind water into a bowl and mix besan, chilli powder, salt, turmeric, hing, green chillies, curry leaves. Using hard mix all the ingredients well and make sure there are no besan lumps.

2. Add dosakaya pieces and mix well.
3. Add tadka at the end.
4. This can be served with plain rice.

Note:
If the chutney turns out too thin, add extra besan and mix well.

Dosakaaya Gulla Bajji / Yellow Cucumber Chutney

Ingredients:
1 - Medium Size Dosakaya, Cut into 2 inch pieces
6 - Green Chillies
1 Table Spoons - Thick Tamarind Pulp
Cilantro
Salt as per your taste
1/8 Tea Spoon - Turmeric

Tadka:
1 Table Spoon - Oil
10 - 15 - Methi Seeds
Mustard Seeds
Urad Dal
1 - Red Chilli
1/4th Tea Spoon - Hing

10 - Curry Leaves


Procedure:
1. Take some water in a pan and add dosakaya pieces and cook until they become soft.

2. Grind 1/2 of the above dosakaya pieces, green chillies, salt, turmeric, tamarind and cilantro.
3. Take the chutney into a bowl.
4. Gently smash remaining dosakaya pieces and mix them with the chutney.
5. Add tadka at the end.
6. Dosakaya chutney can be served with plain rice or Chapaties.