Crispy Paper Dosa

Ingredients:

Brown rice/white rice : 2 cups
Urad dal : 1/2 cup
Thick poha : 1 cup


Method :

1. Soak brown/white rice, urad dal in water for overnight or at least 6 hours.
2. Soak poha in water for 15 min.
3. Grind them into smooth batter by poha.
4. Ferment it.
5. Take required batter into a bowl and add water to make it thin consistency.
6. Heat dosa pan and pour some batter in the middle for the pan.
7. Start making circles from the center and spared the batter around the batter evenly and quickly.
8. Spray some oil on the upper side and around the dosa. Wait until this side is cooked.
9. Turn the dosa to other side and cook it properly. Fold the dosa into half and serve with chutney.

Peanut Pachipulusu

Ingredients:

Water : 1000 ml/1 lt
tamarind: big lemon size (soak in water and extract pulp)
Onion : 1 small (finely cut)
Cilantro : 1/2 cup cut
Oil : 1.5 tsp
Salt : 1tsp
Mustard seeds: 1 tsp
Cumin seeds : 1tsp
Cumin powder : 1/2 tsp
Pepper powder : 1/2 tsp
Methi powder : 1/3 tsp
Chilli powder - 1 tsp
Dhania powder - 1 tsp
Sugar - a pinch
Peanut powder : 2 spns


Method:

1. Mix the tamarind extract in water well.
2. Add salt, chilli, dhania, sugar, cumin, pepper and methi powder.
3. Heat oil in a pan.
4. Add mustard and cumin seeds. Let it splutter.
5. Add cilantro and onion. Let it cook few min.
6. Add Tamarind water and cook for few min.
7. Add peanut powder. Mix well. Let it cook until nice froth is seen.

Alu Methi

Ingredients:

Potatoes : 8 medium size
Oil : 4 spoons
Mustard seeds : 1 tsp
Cumin seeds : 1 tsp
Urad dal : 1tsp
Chana dal : 1 tsp
Curry leaves : handful
Chilli powder : 1 spn
Salt : to taste
dhania powder : 3/4 spn
turmeric : 1/2 tsp
Cilantro : 1/4 cup finely cut
Onion : 1 small size finely cut
Methi leaves : small bunch


Method :


1. Wash potatoes and dice them. Put it in cold water to get rid of starch and also to avoid them getting oxidized.
2. Heat oil in a pan.
3. Add mustard, cumin seeds. Let it pop.
4. Add chana, urad dal. Let it turn brown.
5. Add curry leaves.
6. Add onion, methi leaves and saute it.
7. Add diced potato and mix well. Cook for few min.
8. Add salt, chilli, dhania powder, turmeric. Mix well.
9. Sprinkle water if required. Close the lid.
10. Just before potatoes are getting cooked well, add cilantro.
11. Mix well. Cook for 2 min. Switch off the stove.

Baingan Kadi

Ingredients:

Indian egg plant : 6 cut length wise
Oil : 2 spn
Mustard seeds : 1 tsp
Fenugreek seeds : 1/2 tsp
Cumin seeds : 1 tsp
Curry leaves : 4 tiwgs
Asafoetida : 1/2 tsp
Salt:  to taste
Yogurt : 2 cups
Rice flour : 1 tbsp
Turmeric powder: 1 tsp
Red chilli powder : 3/4 spn
Coriander powder : 1/2 spn
Ginger-garlic paste : 1 Spn
Clove : 4
Cinnamon : 1/4 inch
Cilantro : 1/2 cup

Method:

1. Make a paste of ginger-garlic, clove, cinnamon.
2. Mix together ginger-garlic mixture, yogurt, rice flour, salt, turmeric, chilli powder, coriander powder and enough water to make the yogurt thin in consistency.
3. Set aside.
4. Heat oil in a pan.
5. Add brinjals and saute it. Add a pinch of salt while sauting. Ensure that brinjal still holds the shape.
6. Take them into bowl.
7. In the same pan, add oil.
8. Add mustard, fenu greek, cumin seeds.
9. Add hing and curry leaves.
10. Add yogurt mixture to the above stuff.
11. Cook till kadi thickens.
12. Add egg plant and bring kadi to boil.
13. Garnish with cilantro. Switch off the stove and take it to a serving bowl.

Tips:

Substitute egg plant with drum stick/bhendi...

Spinach Egg fry

Ingredients:

Spinach: 1 medium bunch(washed n chopped)
Eggs: 3
Onion: 1 medium finely cut
Tomato:1 medium diced
Oil: 2 spn
Green Chillies: 7
Ginger Garlic Paste: 1 spn
Clove: 4
Cinnamon: 1/4 inch
Salt:to Taste
Turmeric Pwd: 1/4 tsp
Cumin seeds: 1/2spn
Mustard seeds : 1 tsp
Curry Leaves: 6 to 7
kasoor methi: 2 spoons


Method:

1. Make a paste of clove, cinnamon, ginger-garlic, salt and green chillies.
2. Heat oil in apan.
3. Add mustard seeds and let it pop.
4. Add cumin seeds and let it splutter.
5. Add curry leaves.
6. Add onions, tomato and ground mixture. Saute it.
7. Add salt, turmeric powder. Mix well.
8. Add chopped spinach leaves.Mix well and let it cook till the spinach is cooked smooth.
9. When the spinach is cooked, break open the eggs in this spinach mixture and then cover it with
a lid..
10. Do not disturb the above mixture. Cook for 3 min with lid open.
11. Now, turn the eggs to the other side and cook well. At this point, break the egg into small pieces with the stick.
12. Crush kasoor methi between palms and add it to the fry. Mix well.
13. Goes well with plain rice/chapathi.

Masala Vada

Ingredients:

Garlic : 1 clove
Ginger : 1/2 inch
Cloves : 4
Cinnamon : 1/4 inch
Green chillies : 7
Salt : 1/2 spn
Chana dal : 1 cup (rice cooker measure)
Moong dal : 1 cup (rice cooker measure)
Onion : medium size finely cut
Cilantro : handful finely cut
Oil : to deep fry


Method:

1. Grind ginger, garlic, clove, cinnamon, chillies and salt into smooth paste without adding water.
2. Soak chana dal, moong dal in water separately at least for 4 hrs.
3. Drain water from moong and chana dal completely.
4. Grind chana dal without adding water into coarse batter.
5. Mix moong dal, onion, cilantro, mixture from (1).
6. Heat oil on the stove to deep fry vada.
7. Take half tbsp of batter. Put it on a polythene cover.
8. Slowly spread the batter thin by using fingers.
9. Take this now into hand and gently put it in the hot oil.
10. Deep fry on both sides until vada turns golden brown.

Uthappam

Ingredients:

Dosa batter : 2 cups

Onion : 1 medium finely cut
Carrot grated : 2
Cilantro: 1/2 cup
Salt : to taste
Red chilli flakes/chilli powder : 1 spoon

Method:

1: Prepare dosa batter. Recipe can be found here. Add water and make the batter thin in consistency.
2. Add grated carrot, salt, red chilli flakes/chilli powder/ onion, cilantro.
3. Mix well.
4. Ferment again. Sour batter works best for uthappam.
5. Heat dosa pan.
6. Pour batter on the pan. Spread very little. Uthappam should be little thick.
7. Spray oil on the batter. Cook for 3 min.
8. Turn the uthappam to other side and cook well.
9. Take it to a plate.

Masala majjiga

Ingredients:

Yogurt : 2 cups
Salt : to taste
broken red chillies :4
Curry leaves : 5 twigs
Mustard seeds : 1 spoon
Cumin seeds : 1 tsp
Urad dal : 1 spoon
Ginger paste : 1 spoon
Oil : 1 spn

Method:

1. Add enough water to yogurt. Make butter milk by mixing well
2.Heat oil in a pan.
3. Add mustard seeds. Let it pop.
4. Add cumin seeds. Let it splutter.
5. Add curry leaves, urad dal, broken chillies, ginger paste. Mix well.
6. Switch off the stove.
7. Add this tempering to the buttermilk.

Vankaya pappu

Ingredients:

Toor dal : 1cup
Cumin seeds : 1 spoon
Methi powder : 1/4 tsp
Tomato : 1 medium size cut
Tamarind extract : 2 spoons
Salt : to taste
green chillies : 7
Turmeric : 1 tsp
Chinese egg plant : 1 large
Onion : 1 small size finely cut

Seasoning :

Oil : 2 spoons
Hing : 1 tsp
Methi seeds : 1 tsp
Mustard seeds : 1 tsp
Broken red chillies : 2
Finely cut cilantro : 1/4 cup
Curry leaves : handful


Method :

1. Wash chinese egg plant well and cut it into large pieces.
2. Heat 1 spoon of oil in a pan. Add cut onion, tomato, green chillies, egg plant and saute this.
3. Wash dal thrice add enough water to it.
4. Let it soak for 30 min. You can avoid this step if you are in hurry.
5. Add fried mixture, cumin seeds, methi powder, tamarind extract,turmeric and salt.
6. Pressure cook for 3 whistles or until dal is well cooked.
7. Heat oil in a pan.
8. Add mustard seeds. Let it pop.
9. Add methi seeds, curry leaves, broken red chillies, hing. Saute it.
10.Add finely cut cilantro.
11.Transfer dal to this pan. Mix well and let it cook for few min.
12.Switch off the stove and transfer to a bowl.

Sorakaya Curry

Ingredients:

Lauki/sorakaaya : 1 small size
Oil : 2 spoons
Onion : 1 small size
ginger & garlic paste: 1 spoon
Green chillies : 4
Cilantro : 1/4 cup
Curry leaves : hand ful
Mustard seeds ; 1 tsp
Cumin seeds : 1 tsp
Urad dal : 1 spoon
Water : 1 cup


Method :

1. Peel lauki and cut into pieces.
2. Heat oil in a pan.
3. Add mustard seeds. Let it pop.
4. Add cumin seeds. Let it splutter.
5. Add curry leaves, urad dal. Let it turn brown.
6. Add green chillies, ginger-garlic paste and onion. Saute it.
7. Add lauki and salt.
8. Mix well.
9. Close the lid and cook till the lauki reduces in size.
10.Add water and let it cook until gravy thickens.
11.Add cilantro.
12.Switch off the stove and let it cool.

Capsicum Fry

Ingredients:

Green capsicum : 3
Onion : 1 medium size finely cut
Mustard seeds : 1 tsp
Cumin seeds : 1 tsp
Urad dal : 1 tsp
Cumin powder : 1 tsp
Chilli powder :  3/4 spoon
Dhania powder : 3/4 spn
Turmeric : 1 tsp
Salt : to taste
Crushed garlic : 3 cloves
Cilantro : to garnish
Oil : 3 spoons

Method:

1. Heat oil in a pan.
2. Add mustard seeds, let it pop.
3. Add cumin seeds, let it splutter.
3. Add urad dal, let it turn brown.
4. Add onion and saute it.
5. Add diced capsicum. Mix well  and saute until it reduces in size.
6. Add jeera powder, dhania, chilli powder, salt and turmeric.
7. Mix well.
8. Close the lid and cook well until done.
9. Add crushed garlic and cilantro 2 min before switching off the flame. Mix well.
10. Switch off the stove and take it to a serving bowl.

Carrot Sambar

Ingredients:

Toor dal :  1/2 cup
Tomato : 1 medium size
Carrots: 1 lb
Tamarind : 1 small lemon size
Cumin powder :1 tsp
Methi powder : 1/2 tsp
Chilli powder : 1.5 spoon
Dhania powder : 1 spoon
Turmeric : 1/2 tsp
Salt : to taste

Tempering:

Oil : 3 spoons
Mustard seeds : 1 spoon
Cumin seeds : 1 spoon
Urad dal: 1 spoon
Methi seeds: 1 tsp
Curry leaves: handful
Onion : 1 medium size finely cut
Red chillies : 3 broken
Tomato : 1 medium size cut
Hing : 1/4 tsp
Cilantro ; handful finely cut

Method:

1. Wash dal well and pressure cook along with tomato until well cooked. While dal is getting cooked, do    the below steps.
2. heat oil in a pan.
3. Add mustard seeds, let it pop.
4. Add cumin seeds, let it splutter.
5. Add urad dal, let it turn brown.
6. Add methi seeds, let it turn brown.
7. Add curry leaves, broken red chillies, hing. Mix well.
8. Add onion, tomato. Saute it.
9. Add carrot (cut length wise/rounds). Mix well. Let it cook for 5 min. By this time, dal should be cooked.
10. Add dal to the above mixture.
11. Add enough water to get the required consistency. Mix well.

12. Add chilli, dhania powder, turmeric, jeera powder, methi powder, tamarind extract, salt and mix well.
13. Now let it cook for at least 20 -25 min in lower flame.
14. Taste it and adjust the spices to taste.
15. Garnish with cilantro. Switch off the stove.

Bendakaya Fry

Ingredients:

Okra : 2 lb

Chilli powder : 3/4 spoon
Dhania powder : 1/2 spoon
Salt : to taste
Turmeric: 1/2 tsp
Cumin powder : 1/2 tsp
Garlic : 3 cloves crushed

Cilantro : handful finely cut

Tempering:

Oil : 2 spoons
Mustard seeds : 1 spoon
Cumin seeds : 1 spoon
Urad dal : 1 spoon
Hing : 1/4 tsp
Onion: 1 medium size finely cut

Method:

1. Cut the ends of okra on both sides. The, cut each okra length wise.
2. Spray some oil/sprinkle water on okra and cook it in microwave until it's half cooked.
3. Heat oil in a pan.
4. Add mustard seeds, let it pop.
5. Add cumin seeds, let it splutter.
6. Add urad dal let it turn brown.
7. Add hing.
8. Add onion and saute it.
9. Add half-cooked okra . Mix well. Let it cook for 3 min.
10. Add chilli, dhania, cumin powder, turmeric, salt. Mix well.
11. Add crushed garlic and cilantro 2 mins before switching off the flame.
12. Switch off the flame and take it to a serving bowl.

Pappu Charu

Ingredients:

Moong dal :  1/2 cup
Tomato : 1 medium size

Tamarind : 1 small lemon size
Cumin powder :1 tsp
Methi powder : 1/2 tsp
Pepper powder : 1/2 tsp
Chilli powder : 1.5 spoon
Dhania powder : 1 spoon
Turmeric : 1/2 tsp
Salt : to taste

Tempering:

Oil : 3 spoons
Mustard seeds : 1 spoon
Cumin seeds : 1 spoon
Urad dal: 1 spoon
Methi seeds: 1 tsp
Curry leaves: handful

Red chillies : 3 broken

Hing : 1/4 tsp
Cilantro ; handful finely cut

Method:

1. Wash dal well and pressure cook along with tomato until well cooked.
2. Crush garlic along with cumin, methi and pepper powder. Keep it aside.
3. heat oil in a pan.
4. Add mustard seeds, let it pop.
5. Add cumin seeds, let it splutter.
6. Add urad dal, let it turn brown.
7. Add methi seeds, let it turn brown.
8. Add curry leaves, broken red chillies, hing and the mix from step 2. Mix well.

9. Add dal to the above mixture.
10. Add enough water to get the required consistency. Mix well.

11. Add chilli, dhania powder, turmeric, tamarind extract, salt and mix well.
12. Now let it cook on lower flame until froth is seen. Do not boil the charu. The taste will be different.
13. Taste it and adjust the spices to taste.
14. Garnish with cilantro. Switch off the stove.