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.

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.

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.

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.

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

Chegodilu / Rice Flour Rings

Ingredients:
1 Cup - Rice Flour
3/4th Cup - Water
1 TableSpoon - Oil
1 Tea Spoon - Red Chilli Powder
1/2 Tea Spoon - Salt (Or adjust to your taste)
1/4th Tea Spoon - Hing
4 Table Spoons - ChanaDal or Moong Dal
1 Tea Spoon - Cumin Seeds
Oil for deep frying

Procedure:
1. Soak ChanaDal/MoongDal for 1 hour.
2. Boil Water in a pan and add soaked chanadal/moongdal and 1 tablespoon of oil.
3. Add red chilli powder, salt, hing and cumin seeds.
4. After 2 minutes, add rice flour and mix well.
5. Switch off the stove and close the pan with a lid.
6. After 10 minutes or once the mixture cools down, mix well again. The consistency should be similar to chapathi dough.

7. Take a thick plastic cover/zip lock and apply oil to the plastic cover and to your hands.
8. Take small amount of the dough and roll them into 3-inch long sticks with your fingers.
9. Attach both ends of the stick to form a circle. Prepare these rice flour rings with rest of the dough.

10. In a wide pan, heat oil for deep frying and fry these rice flour rings in 2-3 batches.
11. Enjoy Chegodilu/Rice Flour rings along with your evening Tea.

Oats Upma

Ingredients:
1 Cup - Oats
1/2 Cup - Grated Radish / Mooli
1 - Onion, Chopped
1/2 Cup - Curd
2 Cups - Hot Water
4 - Green Chillies, Chopped
Salt as per your taste
Cilantro for Garnishing
1 Table Spoon - Lemon Juice, Optional

Tadka:
2 TableSpoons - Oil
Mustard Seeds
Chana Dal
Urad Dal
2 Pinches - Hing
10 - Curry Leaves

Procedure:
1. Heat oil in a pan and add tadka.

2. Add onions and green chillies. Once onions become soft add grated radish.

3. Saute radish for couple of minutes and add curd. Mix well.
4. Add oats, salt and mix again. Cook for 2-3 minutes.
5. Add hot water and cook until water is evaporated.
6. Garnish with cilantro. Oats upma is ready to serve.

Note: Add Lemon Juice if required.

Semiya or Vermicelli Idli

Ingredients:
2 Cups - Semiya
1/4 Cup - Sooji Rava
2 Table Spoons - Cilantro, Chopped
1 Cup - Curd
Water
1 Tea Spoon - Oil

Tadka:
1 Table Spoon - Oil
Mustard Seeds
Chana Dal
Urad Dal
10 - Cashew Nuts, Chopped

3 - Green Chillies, Chopped

1/2 Tea Spoon - Grated Ginger
10 - Curry Leaves, Chopped

Procedure:
1. Heat oil in a pan and fry semiya and sooji rava seperately. Keep it aside.
2. Heat oil for tadka and prepare tadka.
3. Mix this tadka with the semiya and sooji rava. Add salt, cilantro, curd and mix well.

4. Add some water if necessary. Keep it aside for 30 minutes.
5. Make sure the batter is in idli consistenc, add water if required.
6. Greese Idli Pates and prepare idli's. Steam the idli's for 10 - 12 minutes.
7. Serve Semiya Idli's with Coconut Chutney or Podi Chutney.

Jowar Roti / Jonna Rotte

Ingredients:
2 Cups - Jawar Flour
1/2 Cup - Cabbage, Finely Chopped
1 - Carrot, Graeted
1/2 Cup - Spring Onion's, Chopped Or 1 - Onion Chopped
 4-6 - Green Chillies, Finely Chopped
3 TableSpoons - Cilantro, Chopped
1 Tea Spoon - Cuming Seeds
Salt as per your taste
Hot Water

Procedure:
1. Mix all the above ingredients well and using hot water make chapati dough.
Note: As vegetables already have some water in them, less amount water is required to prepare the dough.
2. Keep it aside for 10-15 minutes.

3. On a plastic cover / ZipLock cover spread few drops of oil.
4. Place a chapathi ball on the plastic cover and press the dough flat with your fingers.
5. Roast the Chapathi adding some oil on the circumference of the chapathi.
6. Serve this with Curd or any chutney.

Oats And Wheat Roti

Ingredients:
1 Cup - Wheat Flour
1/2 Cup - Oats Powder
1/4th Cup - Besan / SenagaPindi
1 - Carrot, Grated
1 - Onion, Finely Chopped
3 TableSpoons - Cilantro, Chopped
4 - Green Chillies, Finely Chopped
1 Tea Spoon - Cumin Seeds
3 Pinches - Hing
1 Tea Spoon - Chilli Powder (Adjust to your taste)
Salt as per your taste
Curd

Procedure:
1.  Mix all the ingredients except curd and keep it aside for 15-30 minutes.
Note: As vegetables already have some water in them, less amount water is required to prepare the dough.

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2. After 30 minutes mix all the ingredients again and add little curd until chapati dough consistency is reached.
3. Keep it aside for 15 minutes and Chapati dough is ready.

4. Take some amount of dough in your hand, make it into a ball and lay it on a flat surface.
5. With the help of dry wheat flour, press the chapati ball with your fingers.
6. Roast the Chapathi adding some oil on the circumference of the chapathi.
7. Serve this as is or with any Chutney or Curd.

Sorakaaya Vadalu - Bottle Gourd Vada

Ingredients:
2 Cups - Bottle Gourd Pieces, Cut into fine pieces
3/4th Cup - Rice Flour
4 - Green Chillies, Chopped  [Optional]
1 - Onion, Chopped [Optional]
1 Tea Spoon - Red Chilli Powder [Or adjust per your taste]
1/2 Tea Spoon - Cumin Seeds
Salt
1/8th Tea Spoon - Hing
10 - Curry Leaves, Chopped
Oil for deep frying

Procedure:
1. Heat oil for deep frying.
2. Mix rest of the above ingredients and keep it aside for 10 minutes.
3. After 10 minutes, mix the above ingredients again.
4. Add water little by little and mix the dough as shown below. Dough requires less amount of water.

5. On a plastic cover, take some dough and press it gently with your fingers and drop them into the oil.
6. Put the stove in medium flame and fry them until they turn golden color on both sides.
7. You can serve this as a Snack or can be served with Plain Ghee rice, Sambar, Rasam or Curd Rice.

Palak Rava Idli

Ingredients:
100 grams - Palak
2 Cups - Sooji Rava
5 - Green Chillies [Adjust per your taste]
2 Cups - Sour Curd
10 - Cashew Nuts Pieces [Optional]
10 - Curry Leaves, Chopped
1 Tea Spoon - Jeera
1 TableSpoon - Oil / Ghee
Salt As per your taste
1/8th Tea Spoon -  Eno Salt / Baking Soda
1 Cup - Carrot cubes,  Green Peas, Sweat Corn [Optional]

Makes 20 - 24 Idli's

Procedure:
1. Heat oil in a pan, add jeera.
2. Add cashew nuts and when cashew nuts turn light brown, add curry leaves.
3. Add Sooji Rava and mix well. Keep the stove on a medium flame and stir in between.
4. When sooji rava turns light brown, switch off the stove and let it cool.

5. Grind palak and green chillies along with some water.
6. Add this puree, curd and salt into sooji rava and mix well.
7. Keep this Palak idli batter aside for 20 - 30 minutes.

8. Grease your idli plates and place some carrot cubes, green peas and sweat corn on these plates.

9. After 20 - 30 minutes, add eno salt / baking soda to the palak idli batter and mix well.
10. Pour laddle full of idli batter into the idli pates and steam cook them for 10 minutes.
11. Serve hot idli's with Coconut chutney. OR Kids prefer eating it as is with out chutney, just smear some ghee on the idli's and serve.

Note: As Spinach has some salt in it, taste the batter and add salt accordingly.

Bread Upma

Ingredients
6 Slices - Bread
1 - Big Onion, Chopped
1 Table Spoons - Lemon Juice
2 - Tomatoes, Chopped
Salt as per your taste

Tadka:
Mustard Seeds
Urad Dal
Chana Dal
1 - Red Chillies
3 Table Spoons - Peanuts / CashewNuts
3 - Green Chillies, Chopped
10 - Curry Leaves

Oil - 3 Table Spoons

Procedure:
1. Cut edges of the bread (Optional) and cut the white portion of the bread into 1 inch cubes.

2. Heat oil in a pan and add tadka, add tadka ingredients in the order mentioned in tadka ingredients section.
3. After tadka is done, add onions and salt to it.

4. After onions turn brown, add tomatoes. After the tomatoes soften and the water is evaporated, add bread and sprinkle some water and mix well.
5. After 2 minutes, the bread will be fried.
6. Mix again and add lemon juice and garnish with cilantro.
7. Switch off the stove and cover the pan with a lid.
8. After 2 minutes, mix well and serve bread upma.