Dosakaya Pachadi / Yellow Cucumber Chutney

Ingredients:
1 - Large Dosakaya, Peel and Cut into 1 inch long pieces
1 TableSpoon - Menthi Kharam
4 - Green Chillies
Salt As per your taste
2 Pinches - Turmeric
Tamarind - Size of a lemon
Cilantro Chopped

Tadka:
1 TableSpoon - Oil
Mustard Seeds
Urad Dal
Hing
1 - Red Chilli
Curry Leaves

Procedure:
1. Remove seeds and soak Tamarind for 10 minutes or until it becomes soft.OR You can add water to the  tamarind and microwave it for 30 seconds and the tamarind will become soft.

2. Grind salt, menthi kharam, tamarind and green chillies.

  Grind:Tamarind, Green Chillies, Menthi Kharam, Salt

3. Add dosakaya pieces to the above mixture and pulse them once or twice. Make sure not to mash the Dosakaya pieces completely.
4. Take this into a bowl and add cilantro. Mix well.
5. Add tadka at the end.
6. You can serve this chutney with Plain rice and ghee.

Capsicum Rice

Ingredients:
4 - Medium Size Capsicum, Cut into 2 inch long Pieces
1 Cup - Batani
2 - Onions, Cut into 2 inch long pieces
2 Cups - Rice
4 TableSpoons - Lemon Juice
1 Inch - Ginger
4 - Garlic
6 - Green Chillies
4 TableSpoons - Oil
Salt as per your taste

Procedure:
1. Cook rice separately.
2. Grind Ginger, garlic and green chilies.
3. Heat oil in a pan and fry onions.
4. Add ginger garlic chilli paste and cook them for couple of minutes.
5. Add batani, capsicum and saute them.
6. Add salt and turmeric.

7. When capsicum is cooked, switch off the stove.
8. Add lemon and cooked rice and mix well.
9. Garnish with Cilantro and serve hot.

Vankaya Bajji - Grilled EggPlant Chutney

Ingredients:
1 - EggPlant
2 - Green Chillies, Chopped
2 Table Spoons - Cilantro, Chopped
Salt As per your taste.

Tadka:
Mustard Seeds
Urad dal
Hing
1 - Red Chilli
Few Curry Leaves

Procedure:
1. Clean the egg plant with water and wipe it dry. Apply few drops of oil to the whole egg plant.
2. Put a grill on the cook top and place the egg plant onto the grill.
3. Put the stove in Medium flame.

Egg Plant - Oil applied and placed on grill

4. When the bottom side of the egg plant starts to get soft and turn black, rotate it - so the other side of the egg plant gets the flame and is cooked.

5. Keep rotating the egg plant until all sides are cooked and the egg plant gets soft.
6.Let the egg plant cool.

7. Once the egg plant cools down, clean the egg plant with water and remove the outer layer.

You can either remove the outer layer or cut the egg plant into half and using a spoon extract the pulp.

8. Using your fingers or with a fork, mash the egg plant.

9. Add salt, green chillies, cilantro and mix well.
10. Add tadka at the end.
11. EggPlant Chutney/Bajji is ready to serve.
12. This goes well with Plain rice and chapaties.

Variations:
- You can also add chopped onions (raw) and lemon to this dish.
- You can add curd to this dish and serve.
- You can also grill tomato, capsicum along with egg plant and add them to this dish.

Gummadikaaya Pachi Vadiyalu - AshGourd Vada

Ingredients:
1 Kg - AshGourd
1/4th Kg - Urad Dal
20 - Medium size Green Chillies
[Or adjust per your taste]
1 TeaSpoon - Hing
Salt As per your taste
2 TableSpoons - Rice Flour
Oil for Deep frying



Procedure:
1. Soak Urad dal for 2 hours.
2. Grind urad dal and green chillies. The batter should be thick and soft.
3. Peel the AshGourd and remove the seeds and soft portions.
4. Cut them into 2 inch long pieces.
5. Add AshGourd pieces into the urad dal batter.
6. Add hing, salt, rice flour.

AshGourd

Batter

7. Mix the batter well.
8. Heat oil for deep frying.
9. Take the batter and press them between your fingers to get vada shape and drop them into the oil
10. Vada's have to be cooked on medium flame, otherwise the inside part will not be cooked properly.
11. Fry them and server hot.

Note:
If the batter comes out thin add another table spoon of rice flour to get the right consistency. 

Serving Suggestions:
- You can serve them directly.
- You can also sprinkle chat powder on them and serve.
- You can also serve these vada's with plain rice and ghee.

Cranberry Chutney

Ingredients
1 and Half Cups - Cranberries
1 Table Spoon - Menthi Kharam
Salt as per your taste
Turmeric

Tadka:
1 TableSpoon - Oil
Mustard Seeds
Urad Dal
Hing
1 - Red Chilli
Karvepak

Procedure:
1. Heat oil in a pan and add the craberries.
2. Cover the pan with a lid.
3. Cook the cranberries until they become soft.
4. Once the cranberries cool down, grind them along with menthi kharam, salt and turmeric.
5. Add tadka at the end.
6. Cranberry Chutney is ready to serve with Plain rice or Chapaties.

Aavapettina gummadikaaya koora - Ash Gourd Mustard Bhaji

Ingredients:
1 Kg - Ash Gourd, peeled and cut into cubes.
2 TableSpoons - Mustard Seeds
2 - Red Chillies
1 TableSpoon - Fresh grated Coconut
1 TableSpoon - Tamarind Paste
2 Pinches - Turmeric
Salt as per you taste
1 TeaSpoon - Oil

Tadka:
Mustard Seeds
Urad Dal
Hing
4-5 - Green Chillies, Slit long
Curry Leaves

Procedure:
1. Soak mustard seeds and red chillies for 30 minutes.
2. Drain water and grind mustard seeds, red chillies, coconut, salt and turmeric. Add little water if necessary.
3. Add 1 teaspoon oil to this mixture and keep it aside.
4. Heat oil in a pan, add mustard seeds, urad dal, hing, green chillies and curry leaves.
5. Keep the stove in medium flame.
6. Add ash gourd cubes, mix well and cover the pan with a lid.
7. Once the ash gourd becomes soft, remove the lid. Add think tamarind paste and mix well.
8. Increase the stove flame and mix until the water in the dish is evaporated.
9. Switch off the stove and let the bhaji come to room temperature.
10. Add the ground mustard paste to the bhaji and mix well.
11. Ash gourd Mustard Bhaji can be served with plain rice and ghee.

Note: Allow this dish to stand by for 3-4 hours for the flavors to blend and for the mustard flavor to infuse itself into the dish and also to mellow down the strong taste of mustard. Usually I prepare this dish first and then start rest of my cooking that way the dish is ready when we are ready for our meals.

Note:
This dish can also be prepared with the following vegetables:
- Cabbage
- Raw Banana (Aratikaaya)
- Bottle Gourd (Sorakaaya)
- Raw Papaya
- Raw JackFruit (Panasa pottu)

Methi Matoda / Patholi

Methi Matoda

Ingredients:
1 Cup - Moong Dal
1 TableSpoon - Ginger, grated
6 - Green Chillies
Salt As per your taste
Turmeric
1 bunch - Methi leaves, chopped

Tadka:
Mustard Seeds
Urad Dal
Hing
1 - Red Chilli
Karvepak
6-8 TableSpoons - Oil

Procedure:
1. Soak Moong dal for 1 hour.
2. Grind soaked moong dal along with ginger, Salt and green chillies.
3. Heat oi in a pan, add mustard seeds, urad dal, hing, karvepak and red chilli.
4. Add chopped methi leaves and turmeric.
5. After methi leaves soften, add the ground moong dal paste and mix well.
6. Put the stove in medium flame.
7. Fry it until moong dal become dry and looks like fried bhaji.

Note:
- Matoda can also be prepared with Banana Flower, beans, cauliflower.
- This dish requires more oil, by using a Non-stick pan you can reduce the amount of oil used for cooking this dish.
- Matoda can also be prepare with Chana dal instead of moong dal OR half chana dal and half moong dal.

Beerachekku Pachadi - Ridge Gourd Peel Chutney

Ingredients:
1 Cup - Ridge Gourd Peel / Beerachekku, chopped
1 TableSpoon - Menthi Kharam
1 Pinch - Turmeric
1 Medium Lemon size - Tamarind
Cilantro
2 Table Spoons - Sesame Seeds, Roasted
Salt As per your taste
1 Tea Spoon - Oil
4 - Green Chillies

Tadka:
1 TableSpoon - Oil
Mustard Seeds
Urad Dal
Hing
1 - Red Chilli
Curry Leaves

Procedure:

1. Remove seeds and soak Tamarind for 10 minutes.

2. Heat oil and add green chillies and ridge gourd peel.
3. Mix it and close the lid. After 3-4 minutes the peel will become soft.

4. Switch off the stove and let it cool down.
5. Grind Menthi Kharam, Salt, Turmeric, sesame seeds and soaked Tamarind.

6. Add green chillies and ridge gourd peel and grind them.
7. Add water while grinding if necessary.
8. Take the chutney in a bowl and add tadka at the end.
9. Garnish with cilantro.
10. Beerachekku Pachadi is ready to serve. It goes well with Plain rice or Chapatis.

Sweat Pumpkin Chutney

Ingredients:
1 Cup - Sweat Pumpkin, Grated
1 TableSpoon - Menthi Kharam
1 Pinch - Turmeric
1 Medium Lemon size - Tamarind
Cilantro
Salt As per your taste

Tadka:
1 TableSpoon - Oil
Mustard Seeds
Urad dal
Hing
1 - Red Chilli
Karvepak

Procedure:
1. Soak tamarind and extract the puree.
2. Using a small mixi jar or small stone grinder: grind salt, turmeric, menthi kharam and tamarind puree.
3. Mix this paste with grated sweat pumpkin and cilantro.
4. Add tadka at the end.

Wheat Dosa

Ingredients:
2 Cups - Wheat Flour
3 TeaSpoons - Rice Flour
Salt As per you taste
1 TeaSpoon - Chilli Powder
2 Pinches - Hing
1 TeaSpoon - Jeera
4 - Gren Chillies, Chopped
Kottimeera/Cilantro
1 - Medium Size Onions, Chopped
1 - Grated Carrot, Optional
1 Cup - Sour Curd
Water

Procedure:

Wheat Dosa Batter

1. Mix all the dry ingredients.
2. Add curd and mix well.

3. Add water and mix well until you get Dosa consistency.
4. At the end add greenchillies, cilantro, carrot and onions.
5. Keep the batter aside for 30 - 60 minutes.
6. Batter is ready to make dosa's.

Note:
- If sour curd is not available, you can use regular curd and add Amchur to get the sour taste.
- Chutney is not required for these dosa's, as they taste good as is.
- Optional: You can server this dosa with green chutney or Idli Kharam Podi.

Chilli Mustard Chutney

Ingredients
1/4th Cup - Mustard Seeds
Salt As per taste
2-3 Pinches - Turmeric
2-3 Pinches - Hing
5 TeaSpoons - Oil
2 - Banana Peppers OR 10 - Tall Green Chillies
Lemon Juice

Procedure:
1. Grind Mustard Seeds, salt and turmeric.
2. Take this mixture into a bowl.
3. Add hing, oil and mix well.
4. Cut the chillies/peppers in 1 inch size and add them to the above mixture.
5. Mix lemon juice,until you get chutney consistency.
6. Keep it refrigerated for 2-3 days before serving the chutney. This way all the flavors blend well.

Serving Suggestions:
- This chutney can be served with rice or chapati.
- This can also be used as bread spread.

Menthi Kharam - Chili Methi Seeds Powder

Ingredients:
250 Grams - Red Chillies
4 TableSpoons (or 1 handful) - Methi Seeds
1/4th Cup (or 2 handful) - Urad Dal
2 TeaSpoons - Hing Powder [OR Solid Hing Pieces]
1 TeaSpoon - Oil

Procedure:
1. Heat oil in a pan.
2. If using solid Hing pieces, fry them in oil first. If using Hing Powder add it after urad dal.
3. Add methi Seeds and fry them until they turn red. Fry the ingredients on low flame.
4. Then add urad dal and fry until they turn light brown and take them aside.
5. Fry red chillies.
6. Grind all the ingredients and store them.

Note:
This powder can be used in fried Bhajis, Dal, Chutneys etc in place of regular chilli powder.

Note: For 1 Time use
If you want to make the Menthi Kharam Powder for one time use, below are the ingredients and quantities:
5 - Red Chillies
1/4th TeaSpoon - Methi Seeds
1 TableSpoon - Urad Dal
1/8th TeaSpoon - Hing
1/2 TeaSpoon - Oil

Aaava Pettina Majjiga

Ingredients
1 Cup - Curd
2 Cups - Water
Salt
Turmeric
Cilantro, Chopped
6 Leaves - Curry Leaves, Chopped
3 - Green Chillies, Finely Chopped

Mustard Paste:
2 TeaSpoons - Musturd Seeds
2 - Red Chillies
2 TeaSpoons - Fresh grated coconut
Pinch of Salt

Tadka:
Ghee
Methi Seeds
Mustard Seeds
Jeera
Hing
1 - Red Chilli

Procedure:
1. Soak Mustard seeds and red chillies in water for 30 minutes.
2. After 30 minutes drain the water and grind them along with fresh grated coconut and pinch of salt.
Note: Adding pinch of salt while grinding will prevent Mustard seeds from getting bitter.
3. Whisk curd and water.
4. Add the above prepared mustard paste along with salt, turmeric, Cilantro, Curry leaves and green chillies and mix well
5. Add Tadka at the end.

Serving Suggestions:
- This can be served with Plain rice.
- This goes well with Matoda/Patholi .
- This can be served with Kandhi Pachadi/Toor Dal Chutney.

Menthi Majjiga

Ingredients
1 Cup - Curd
2 Cups - Water
Salt
Turmeric
Cilantro, Chopped
6 Leaves - Curry Leaves, Chopped
3 - Green Chillies, Finely Chopped

Tadka:
Ghee
1 TableSpoon - Methi Seeds
Mustard Seeds
Jeera
Hing
1/4th TeaSpoon - Oma
1 - Red Chilli

Procedure:
1. Whisk curd and water.
2. Add all the ingredients and mix well.
3. Add Tadka at the end.

Serving Suggestions:
- This can be served with Plain rice.
- This goes well with Matoda/Patholi .
- This can be served with Kandhi Pachadi/Toor Dal Chutney.