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.

PesarAvakaaya / MoongDal Mango Pickle

Ingredients:
1 - Medium Size Raw Mango
1/2 Cup - Moong Dal
5 Table Spoons - Red Chilli Powder
3 Table Spoons - Salt [Or adjust per your taste]
1/2 Tea Spoon - Methi Powder
1/8th Tea Spoon - Turmeric

Tadka:
1/3rd Cup - Sesame Oil
Mustard Seeds
1 Tea Spoon - Hing

Procedure:
1. Cut Mango into 1 inch pieces.

2. Dry fry moong dal until it turns light brown. Switch off the stove and let it cool.
3. Grind moong dal into coarse powder.
4. Take the moong dal pwoder into a bowl and add Chilli powder, salt, methi powder, turmeric and mix well.
5. Prepare tadka and keep it aside and let it come to room temperature.
6. Pour tadka into moong dal powder mixture and mix well.
7. Add mango pieces into the above mixture and mix again.

Note:
1. After couple of hours check the pickle, if all the oil is absorbed by moong dal powder and if the pickle becomes dry add extra sesame oil (unheated / raw) and mix well.
2. The pickle has to rest for a day for the flavor to come out.