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.