Kale Pappu / Kale Dal

Ingredients:
3 Leaves- Kale
1/2 Cup - Toor Dal
4 - green Chillies, Cut into Small Pieces
1 - Onion, Chopped
Cilantro for Garnishing
2 Table Spoons - Thick Tamarind Pulp
Salt as per your taste
1/8th Tea Spoon - Turmeric

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

Procedure:
1. Remove center hard portion of the kale and cut into small pieces.
2. Cook Toor dal and mash it and keep it aside.
3.Heat oil in a pan and prepare tadka.
4. Add onions and once they turn light brown color add chillies, kale and mix well. Cover the pan with a lid.
5. Once Kale becomes soft add tamarind juice, salt, turmeric and mix well. Add water if required.
6. Once the tamarind water boils add cooked toor dal and mix well. Let it boil for another 5 minutes and switch off the stove.
7. Garnish with Cilantro.
8. Kale pappu is ready to serve with Plain rice, ghee or chapaties.

Kootu Podi

Ingredients:
3 Table Spoons - Chana Dal
1 Tea Spoon - Urad Dal
4-5 - Red Chillies
1/4th Tea Spoon - Hing Powder
1 Table Spoon - Whole Black Pepper
1 Table Spoon - Grated Dry Coconut
1 Tea Spoon - Rice
1 Table Spoon - Coriander Seeds / Dhaniya
1/8th Tea Spoon - Methi Seeds
1 Table Spoon - Oil

Note: This powder is used to make Kootu for 1 time.

Procedure:
1. Heat oil in a pan and fry the below ingredients one after the other in following order:
- methi seeds, chana dal, urad dal, chillies, black pepper, coriander seeds, rice, coconut.
2. Add hing at the end and switch off the stove.
3. Grind all the ingredients and Kootu Powder is ready.

Pulusu Podi

Ingredients:

1 Table Spoon - Methi Seeds

10 - Red Chillies

1/4th Cup - Coriander Seeds / Dhaniya

1/8th Cup - Cumin Seeds

1 Tea Spoon - Hing

1/8th Cup - Grated Dry Coconut

Procedure:

1. Dry fry all the ingredients one after the other on a low flame following the order mentioned in ingredients section.

2. The ingredients should turn light brown color.

3. Cool them and grind them into powder.

4. You can add this powder to any leafy vegetable dal.

Karvepak Podi / Curry Leaves Powder

Ingredients:
2 Cups - Fresh Curry Leaves
1/4th Cup - Urad Dal
6-10 - Red Chillies
20 Seeds - Methi Seeds
2 Tea Spoons - Coriander Seeds / Dhaniyalu
1/4th Tea Spoon - Hing
1 Tea Spoon - Salt [Or adjust per your taste]
1/8th Tea Spoon - Turmeric
Small Lemon Size - Dry Tamarind, Make them in to small pieces
1 Table Spoon - Oil

Procedure:
1. Wash the curry leaves and spread them out and dry them for a day.
2. Heat 1/2 Tsb oil in a pan and fry methi seeds until they turn red color.
3. Add urad dal, chillies, dhaniya, hing and fry them until urad dal turns light brown.
4. Add tamarind and switch off the stove. Let them cool down.
5. Heat 1/2 Tsb oil in a pan and add curry leaves and fry until they become dry and break easily when pressed. Fry them on a low flame.
6. Grind all the ingredients along with salt and turmeric.
7. Curry Leaves Powder is ready to serve.
8. You can serve this with plain rice and ghee.

NooPodi / Nuvvula Podi / Sesame Powder

Ingredients:
1/2 Cup - Sesame Seeds
4-5 - Red Chillies
1/2 Tea Spoon - Salt [Adjust per your taste]







Procedure:
1. Dry fry Sesame Seeds and red chillies on a low flame until sesame seeds turn light brown.
2. Grind them along with salt.
3. Sesame Powder is ready to serve.

Serving Suggestions:
1.You can serve this with plain rice and ghee.
2. You can add this powder when you prepare one of the below Poopu Kooralu / Tadka Bhaji's:
  - Bottle Gourd
  - Ridge Gourd
  - Snake Gourd
  - Beans
  - Cluster Beans (Goru Chikkudukaya)

Putnala Podi / Roasted ChanaDal Powder

Ingredients:
1 Cup - Roasted ChanaDal / Putnalu
6 - Red Chillies
1 Table Spoon - Salt [Or as per your taste]
5 - Garlic
1/2 Tea Spoon - Cumin Seeds
1 Tea Spoon - Oil / Ghee [Or less]




Procedure:
1. Heat oil in a pan and keep the stove in low flame.
2. Fry red chillies and switch off the stove and add Cumin seeds. Let this cool down.
3.Grind roasted chana dal, salt, garlic, above red chillies and cumin seeds.
4. Roasted Chana dal Powder is ready to serve.
5. You can serve this with plain rice and ghee.

Mavidikaaya Mukkala Pachadi - Mango Pickle

Ingredients:
1 - Medium Size Mango, Peeled and Cut into small Pieces
4 Table Spoons - Red Chilli Powder
2 Table Spoons - Salt [Or as per your taste]
1/8th Tea Spoon - Turmeric
3/4th to 1 Tea Spoon - Methi Powder
1/2 Tea Spoon - Hing
6 Table Spoons - Sesame Oil
1 Tea Spoon - Mustard Seeds



Procedure:
1. Take a bowl and mix chilli powder, methi powder, turmeric and salt.

2. Heat oil and add mustard seeds and once they start to splutter switch off the stove and add hing.
3. Once the oil becomes warm, pour the oil into the bowl with chilli powder mixture.
4. Add Mango pieces and mix well. Serve this pickle next day.
5. You can server this with plain rice, chapaties etc.

Note: You can keep this pickle refrigerated for it to stay longer. 

Chocolate Rolls

Ingredients:
1 Cup - Sweetened Chocolate Powder
[I used Cadbury Drinking Chocolate Powder]
1 Cup - Marie Biscuit Powder (12-15 biscuits make 1 Cup biscuit powder)
3-4 Table Spoons - Milk
3 Table Spoons - Butter
3 Table Spoons - Sugar

Required:
2 Plastic Covers



Procedure:
1. Mix chocolate powder and biscuit powder well.



2. Add 2 tables spoons of milk first and mix well. Keep adding little milk at a time and mix well. This dough should be similar to chapati dough consistency.

3. Take the 2 plastic covers and grease them with butter on one side.
4. Keep one plastic cover, grease side facing up and place the above chocolate dough on top of it and place another plastic cover on top of it with grease side facing down.

5. Roll the dough 1/8th inch thick and remove the top plastic cover.

6.In a cup mix butter and sugar and spread this on top of the flattened dough.

7. Roll the flattened dough by pushing the bottom plastic cover.



8. Keep this chocolate roll refrigerated for 3 hours.
9. Cut the rolled dough horizontally 1/2 inch thick and serve them.

Note: If making this dish with more quantity, make the dough into portions before flattening it.

Fried Bhaaji's with Menthi Kharam

Brinjal Fry with Menthi Kharam

Ingredients:
1 Table Spoons - Menthi Kharam (Or adjust per your taste)
3-4 Table Spoons - Oil
1/8th Tea Spoon - Hing
1/8th Tea Spoon - Turmeric
Salt as per your taste

Vegetables:
1/2 Kg - Brinjal, Cut into 1-inch Pieces OR
2 - Potatoes, Cut into small Cubes OR
2 - Raw Banana

Note: You can also use the below vegetables:

- Bhendi
- Dondakaya / Dhondli

Procedure:
1. Heat oil in a pan and shallow fry the vegetable of your choice.
2. After the bhaji is thoroughly fried, add salt, hing, turmeric, menthi kharam and mix well.

Potato Fry with Menthi Kharam

3. Fry for couple more minutes and switch off the stove.
4. You can serve this bhaji with plain rice and ghee or as side dish for Sambar or Curd Rice. 

Vankaaya Pulusu Bajji / Grilled EggPlant Tamarind Chutney

Ingredients:
1 - Egg Plant
1 - Onion, Chopped
1 Table Spoon - Menthi Kharam
2 - Green Chillies, Chopped
1/8th Tea Spoon - Turmeric
Salt as per your taste
2 TableSpoons - Thick Tamarind Pulp
6 - Curry Leaves
1/2 Cup - Water
Cilantro for garnishing

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

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, turmeric, tamarind, raw onion, green chillies, curry leaves, menthi kharam, water and mix well. This cuntey should be in semi-solid state.  Garnish with Cilantro.

10. Add tadka at the end.

Rava Laddu

Ingredients:
1 Cup - Sooji Rava
1 Cup - Fresh Shredded Coconut
1 Cup - Sugar Powder
10 - Kismiss
10 - Cashew Nuts, Cut into small pieces
1/2 Tea Spoon - Cardamom Powder
2 Table Spoons - Ghee
Milk for making the laddu

Procedure:
1. Heat the pan and on a medium flame dry fry sooji ravi until it turns light brown.
2. Take the sooji ravi into a bowl.
3. Dry fry shredded coconut until it turns light brown.
4. Mix this coconut into sooji rava and add sugar powder immediately and mix well.
Note: The heat from the coconut melts the sugar and helps in making the laddu's, therefore mix the sugar powder right after the coconut is roasted.
5. Heat ghee in a pan and fry kismiss and cashew nut pieces.
6. Add kissmiss, cashew nut pieces and cardamom powder into the sooji rava and mix well.

Rava Laddu Mixture

7. Sprinkle milk on a portion of this mixture and take that portion and make it into a laddu with your hand.
8. Repeat the same and make laddu's with the remaining mixture.

Note: Pouring all the milk into the mixture at once might cause the mixture to loosen which makes it difficult to make the laddu. Therefore keep sprinkling some milk on a portion of the mixture and make laddus using that portion.

Chow Chow Chutney

Ingredients:
1 - Chow Chow, Peel and cut into small pieces
2 Tea Spoons - Menthi Kharam
2-3 Table Spoons - Thick Tamarind Pulp
2 - Green Chillies, Chopped - Optional
Salt to taste
Turmeric
1 Table Spoon - Oil
Cilantro for garnishing

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

Procedure:
1. Heat oil in a pan and add chow-chow pieces. Cover the pan with a lid and cook until they become soft.

2. First grind tamarind pulp, menthi kharam, salt and turmeric.
3. Then add 1/2 quantity chow-chow pieces and grind them.

We use small Mortar and pestel to make this chutney instead of a blender

4. Take the chutney into a bowl and mix remaining chow-chow pieces and garnish with cilantro.
5. Add tadka at the end.
6. You can serve this with plain rice or chapaties.

Kaakarakaaya Podi Koora / Bitter Gourd Fry Bhaji

Ingredients:
6 - Bitter Gourd, Cut into 1/2-inch Pieces
1 - Big Onion

Salt to taste
Turmeric

10 - Curry Leaves

4-6 TableSpoons - Oil

Masala Powder:
4 Table Spoons - Chana Dal
3 Table Spoons - Dry Shredded Coconut
2 Table Spoons - Dhaniya
6 - Red Chillies
Small Lemon Size - Dry Tamarind

Procedure:
1. Heat oil in a pan and fry bitter gourd pieces thoroughly.
2. In another pan, dry fry chana dal, red chillies, dhaniya and coconut. Switch off the stove and add dry tamarind and saute it. Grind these ingredientes after they cool down.
3. Add this powder along with salt, turmeric and curry leaves to the fried bitter gourd bhaji and saute it for few minutes.
4. Serve this bhaji with plain rice and ghee.

Kakarakaaya UlliKharam Pettina Gutti Koora / Bitter Gourd and Stuffed Onion Bhaji

Ingredients:
6 - Bitter Gourd
6 TableSpoons - Oil

Onion-Chilli Paste:
1 - Big Onion
5 - Red Chillies
1 TableSpoon - Thick Tamarind Pulp
Salt as per your taste
Turmeric

Procedure:
1. Slit Bitter Gourd vertically.
2. Heat oil in a pan and fry bitter gourd thoroughly and keep them aside.
3. Grind all the ingredients mentioned in onion-chilli paste section.
4. Using the same pan and the oil that is left over in the pan after removing the bitter gourd, fry onion-chilli paste until the paste thickens and looses the raw onion smell. Use 1-2 TableSpoons of oil for frying onion-chilli paste if required.

5. After the paste cools down, stuff the bitter gourd with this onion-chilli paste.
6. Serve the bhaji with plain rice and ghee.

Potlakaaya Perugu Pachadi / Snake Gourd and Curd Chutney

Ingredients:
2 Cups - Snake Gourd - Cut into half circles
1/8th Tea Spoon - Turmeric
1 Cup - Curd
Salt as per your taste
Cilantro for garnishing
1 TableSpoon - Oil

Tadka:
1 TeaSpoon - Ghee
Few Methi Seeds
Mustard Seeds
Urad Dal
Cumin Seeds
Hing
1 - Red Chilli
2 - Green Chillies, Chopped
5 - Curry Leaves, Chopped

Procedure:
1. Heat oil in a pan and add snake gourd pieces and salt. Mix well and close the pan with a lid.

2. Cook on a medium flame until snake gourd pieces become soft. Stir in-between.
3. Switch off the stove once the snake gourd pieces become soft. Let them cool down.

4. In a bowl mix curd, turmeric, cilantro and snake gourd pieces.
5. Add tadka at the end.
6. Serve this with rice in-place of regular curd. You can also serve this as a side dish with any chutney. Also goes well with chapaties.

Pulla Majjiga Chakralu / Sour Curd Muruku

Ingredients:
2 Cups - Rice Flour
2 Cups - Sour Curd
2 TableSpoons - Chilli Powder
1-1/2 TableSpoons - Salt (Or adjust to your taste)
1 TableSpoon - Cumin Seeds
2 TableSpoons - Sesame Seeds
1/2 TeaSpoon - Hing Powder
Water
Oil for deep frying

Procedure:
1. Mix all the dry ingredients well and then add curd and mix again.
2. Add enough water and mix the dough similar to Poori dough.

Muruku Dough

3. Using Muruku Maker, press the dough into hot oil and deep fry the muruku until they turn light golden color.

Same muruku dough, preseed with a different muruku design plate

Pesara Pachadi and Vadiyam / MoongDal Chutney

Ingredients:
1 Cup - Moong Dal
8 - Red Chillies
1/2 Tea Spoon - Hing
1/4th TeaSpoon - Turmeric
3 TableSpoons - Lemon Juice
Salt to your taste

Tadka:
1 TableSpoon - Oil
Mustard Seeds
Urad Dal
1/2 Tea Spoon -Hing
10 - Curry Leaves

Procedure:
For Chutney:
1. Soak Moong Dal for 1 hour.
2. Grind moong dal, red chillies, hing, turmeric, salt and lemon juice. Add little water if necessary. Grind them coarsely.
3. Take the chutney into a bowl and add tadka.
4. You can serve this chutney with plain rice and ghee.

For Pesara Vadiyam:
1. Heat pan and add little oil.
2. Take 4-5 TableSpoon's of this chutney and spread it onto the pan (as shown below).

3. Add 1/2 teaspoon of oil on the circumference of the vadiyam.
4. Roast both sides of the vadiyam.
5. You can serve this vadiyam with plain rice and ghee.

Magai Pappu / Mango Pickle Dal

Ingredients:
3 TableSpoons - Magai Pickle
1 Cup - Toor Dal
2 - Green Chillies
1/2 Cup - Water

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

10 - Curry Leaves

Procedure:
1. Cook toor dal separately.
2. In a pan mix magai pickle, green chillies and water and cook them.

3. When magai pickle becomes soft add cooked toor dal and mix well. Cook for 3-5 minutes.
4. Add tadka at the end.
5. You can serve this Dal with white rice and ghee or with chapaties.

Note: Since pickle already has salt, no need to add extra salt to this dish.

Tikkat Meat / KharraPodi / MulagaPodi

Ingredients:
1 Cup - Urad Dal
12 - Red Chillies (Or adjust to your taste)
1/8th Tea Spoon - Methi Seeds
1 TeaSpoon - Hing Powder
1 TeaSpoon - Oil
1 TableSpoon - Salt (Or adjust to your taste)





Procedure:
1. Dry fry urad dal and keep it aside.
2. Heat oil in the pan and fry methi seeds until they turn dark red color and keep them aside.
3. Fry red chillies and add hing powder and switch off the stove.

4. Grind all the ingredients.
5. While Serving: Mix some tikkat meat powder with sesame oil or ghee and serve with idli or dosa.

Note: This powder can be stored in a container for 1 month.

Podi Chutney

Ingredients:
1 Cup - Chana Dal
1 Cup - Dry Coconut Slices
1/8th Tea Spoon - Methi Seeds
10 - Red Chillies
Lemon Size - Dry Tamarind
1/8th TeaSpoon - Turmeric
1 Table Spoon - Salt (Or adjust to your taste)
1/2 Tea Spoon - Oil

Tadka:
1 Tea Spoon - Oil
20 - Dry Curry Leaves
1 Tea Spoon - Mustard Seeds
1 Tea Spoon - Hing Powder

Procedure:
1. Dry fry chana dal until it turns light brown color and keep them aside.
2. Dry fry coconut slices and keep them aside.
3. Dry fry methi seeds until they turn dark red color and keep them aside.
4. Heat oil in a pan and fry red chillies and keep them aside.
5. Switch off the stove and add tamarind to the pan, the heat of the pan should be good enought to slightly fry the tamarind.

6. Grind chana dal, coconut slices, methi seeds, red chillies, salt, turmeric and tamarind.
7. Heat oil in a pan and prepare tadka and add it to the above ground powder and mix well with hand.
8. Serve this with plain rice and ghee. This can also be served with idli or dosa.

Note: This powder can be stored in a container for 1 month.