Ariselu

Ingredients:

• Rice - 1kg
• Jaggery - 3/4 kg
• Elachi - 1tsp
• Sesame seeds - 1/4 cup
• Ghee - 1/4 cup
• Oil for frying

Method:

• Soak the rice for 1 day and remove the water completely.
• Wash the rice with fresh water and drain , spread on a clean cloth in a shady area. Allow it to dry..It should be partially wet
• Then make a fine powder of it in a blender (sieve if necessary) and set aside. since the rice flour should not be dry,press it together and cover with cloth
• Add greated jaggery and 1 cup of water in a vessel and stir to dissolve
• Boil it till it gets ball consistency (unda pakam) (check the consistency by pouring a drop of syrup in a cup of water. The syrup should not melt in water and when touched by finger it should roll into a ball. It should not be hard. This is the right consistency)
• Remove the syrup from fire and add elachi powder and ghee.
• Add little by little riceflour and stir well. Make sure that no lumps are formed and till u get a chappathi dough like consistency .
• Allow the dough to cool amd make big lemon size balls with the dough.
• Roll the each ball in sesame seeds. Apply oil to your hand and to the suface of a polythene sheet or banana leaf and press the ball into a flat disc
• Deep fry the disc into golden colour.
• Place it between two flat ladles and press to remove oil as much as possible and place on paper towels to absorb the extra oil
• Now Ariselu are ready to eat.
• Can be stored in a dry container more than 15 days

Note:

Keep the rice flour extra so that some jaggery will take more

Sour Murukku ( Pulla Jantikalu )

Ingredients:

• Rice flour - 2 cups
• Sour curd - 1 cup
• Sesame seeds - 1tbsp
• Chilli powder - 1tsp
• Cumin seeds - 1tsp
• Butter - 2 tbsp
• Salt to taste
• Oil for frying

Method:

• Take rice flour, sesame seeds, cumin seeds, red chilli powder, salt into a bowl and mix together. Pour melted butter and mix well
• Add little by little curd to rice flour mixture and make a soft puri dough ( sprinkle little water if required )
• Add oil into a pan and when oil is heated, with the help of a murukku mould press murukku in oil. Fry until they are golden brown in colour
• Drain them in a paper towel to remove excess oil, let them cool.
• store in air-tight container

Chegodilu

Ingredients:

• Rice flour - 1 cup
• Moong dal - 1/4 cup
• Water - 1 cup
• Cumin seeds - 1/2 tbsp
• Red chilli powder - 1tsp
• Ghee or oil - 1tbsp
• Salt to taste
• Oil for frying

Method:

• Soak moong dal in water for an hour.
• Boil 1 cup of water in a deep bottom pan and add the moong dal after draining.
• Add the salt and ghee and bring to a boil.
• Allow to simmer and add red chilli powder, cumin seeds and rice flour by stirring it and turn off heat.
• Cover the pan with lid and knead the dough after it cools.
• Take small balls of dough and roll them like rope and form them into small rings by bringing the two ends together
• Fry them in hot oil until they turn light brown in colour

Coriander Chutney (kothimeera pachadi)

Ingredients:

• Coriander leaves - 6 small bunches (only leaves and young stems)
• Tamarind - small lemon size
• Grated Jaggery - 2tbsp
• Water - 1/2 cup
• Salt to taste
• Red chillies - 2 or 3
• Urad dal - 2 tsp
• Mustard seeds - 1tsp
• Methi seeds - 1/2 tsp
• Turmeric - 1/4 tsp
• Hing - pinch
• Oil -2 tbsp

Method:

• Add 1/2 cup of water to tamarind and heat it in microwave oven until tamarind become soft, Let it cool
• Heat oil in a pan and fry dal urad dal, mustard seeds, fenugreek seeds, hing and red chillies
• When the mustard seeds splutter remove from heat and strain the oil
• Heat the strained oil in a pan and fry coriander leaves for 5 min in low flame, allow it to cool
• Now grind the urad dal , mustard seeds , methi seeds, hing ,red chillies to powder.
• Add salt , jaggery, coriander leaves and tamarind paste and grind into a smooth paste by adding little
• serve with idli , dosa and vada
  

Potato Murukku

Ingredients:

• Rice flour - 2 cups
• Mashed potato-1 cup (Boil and peel the skin)
• Cumin seeds-1 tsp
• Ginger paste - 1/2 tbsp
• Red chilli powder - 1 tsp
• Turmeric powder - a pinch
• Ghee -1 tbsp (melted)
• Salt to taste
• Oil for deep fry

Method:

• Take rice flour, mashed potato, cumin seeds, red chilli powder, turmeric, ginger paste, salt into a bowl and mix together. Pour melted butter and mix well
• Add water little at a time and make like puri dough (make right consistency to pass through the murukku presser)
• Add oil into a pan and when oil is heated, with the help of a murukku mould press murukku in oil.
• Fry them on a medium flame until they are golden brown in colour on both sides
• Drain them in a paper towel to remove excess oil, let them cool
• Store them in an air tight container

Sunni Undalu

Sunni Undalu with Jaggery:

Ingredients:

• Black gram dal with husk - 1/2 cup
• Black gram dal (without husk) - 1/2 cup
• Grated jaggery - 3/4 cup
• Ghee (melted) - 1/4 -1/2 cup

Method:

• Dry roast both dals seperately on a medium flame till deep golden brown and till you get a nice aroma and allow to cool
• Mix both dals, blend them to a fine powder and keep aside
• Mix together black gram powder and grated jaggery. Slowly add melted ghee and keep mixing with hand, till the mix holds together and shape them into round balls (The ghee should be just enough to hold the powders together)

Sunni undalu with sugar:

Ingredients:

• Black gram dal (without husk) - 1 cup
• Raw rice - 2 tbsp
• Sugar - 1/2 cup ( according to your taste u can change the quantity)
• Ghee (melted) - less than 1/4 cup

Method:

• Dry roast raw rice till brown in color and remove from heat
• Now dry roast black gram dal on a medium flame till deep golden brown and till you get a nice aroma, allow to cool
• Blend raw rice and black gram dal to fine powder. Blend the sugar and make a powder
• Now mix together black gram dal and sugar powder. Slowly add melted ghee and keep mixing with hand, till the mix holds together and shape them round

Senaga Pappu Pachhadi

Ingredients:

• Senaga pappu (Bengal gram dal) - 1/2 cup
• Grated coconut - 1/2 cup
• Tamarind - small piece
• Red chillies - 2-3
• Oil - 1 tsp
• Salt to taste

For seasoning

• Urad dal - 1 tsp
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1/4 tsp
• Red chillies - 1
• Turmeric - 1/4 tsp
• Hing - pinch
• Oil - 1 tbsp
• Curry leaves - few

Method:

• Fry red chillies, senaga pappu in 1tsp oil till you get good aroma. Allow to cool.
• Grind red chillies, senaga pappu, grated coconut, tamarind and salt.
• Add little water and grind to chutney consistency
• Heat a tbsp of oil, add urad dal, mustard seeds, cumin seeds, dry red chillies, tumeric, curry leaves, hing and fry for few seconds
• Pour the seasoning on the top of the chutney and mix well
• Serve with Idli, Dosa and Upma

Peanut Powder Laddu

Ingredients:

• Roasted bengal gram dal - 1/2 cup
• Peanuts - 1/2 cup
• Dry grated coconut - 1/4 cup
• Grated jaggery - 1 cup
• Elachi powder - 1/4 tsp
• Ghee - 1/4 to 1/2 cup

Method:

• Heat a pan and dry roast the peanuts and remove the skin
• Grind roasted bengal gram dal and roasted peanuts into a fine powder
• Add jaggery, dry coconut, elachi and mix well
• Melt the ghee, add little by little ghee to the mixture till you get a consistency where you can mould them in the form of laddu

Soya Wheat Halwa

Ingredients:

• Soya flour - 1/2 cup
• Wheat flour - 1/2 cup
• Sugar - 1 1/2 cup
• Ghee - 1 cup
• Water - 2 cups
• Cashews - 10 (fried in ghee)
• Raisins - 5 (fried in ghee)
• Food color (yellow) - pinch
• Elachi powder - 1/4 tsp

Method:

• Heat a large wide pan on medium flame. Add 1/2 cup of ghee and fry wheat flour, soya flour until they turn light brown in colour
• Add sugar, water, food color and stir constantly
• When the halwa is bubbly, add remaining ghee and stir
• Add elachi powder, fried cashwes and raisins
• When halwa consistency is achieved it leaves from the pan
• Serve the halwa hot or cold (refrigerate)

Mixed Dal Vada

Ingredients:

• Mixed beans - 3/4 cup (combination of Moong dal, Chana dal, Moth dal, Black eye peas, Urad dal or any beans of your choice)
• Soya beans - 1/4 cup
• Chopped onion - 1 medium
• Green chillies - 3 -4
• Ginger -1"
• Garlic - 1 pod
• Cumin seeds - 1 tsp
• Curry leaves - few
• Coriander leaves - few
• Salt to taste
• Oil for frying

Method:

• Soak all the dals for 6-8 hours. Add green chillies, ginger, garlic, salt to mixed dal and grind into a course paste
• Add cumin seeds, chopped onion, curry leaves, coriander leaves and mix well
• Heat the oil in a pan. Once the oil is hot take a lemon size of the mixture in your left palm, press into round and make a hole in middle of the vada. Drop them gently into hot oil
• Deep fry them till they are golden brown on both sides
• Serve hot with ketchup

Puffed rice Mixture (Maramaralu mixture)

Ingredients:

• Puffed rice (Maramaralu) - 8 cups
• Chopped onion - 1 cup
• Chopped tomato - 1 cup
• Roasted Bengal gram dal - 2 tbsp
• Roasted peanuts - 2 tbsp
• Dry peas - 3tbsp
• Grated carrot - 1/4 cup
• Turmeric - pinch
• Green chilli - 2 chopped
• Red chilli powder - 1 tsp
• Lemon juice - 5 tbsp
• Chopped coriander leaves - few
• Salt to taste

Method:

• Soak dry peas over night and cook them by adding little salt and keep aside
• Take puffed rice into a big bowl, add cooked peas and all the above ingredients (according to your taste u can change quantity of lemon juice and chillies)
• Once gently knead this mixture with hand. Careful, don't do this too much

Tip: You may also add chilli bajji pieces for additional taste

Dahi Vada

Ingredients:

• Urad dal - 1 cup
• Curd - 4 cups
• Water - 1/2 cup
• Green chillies - 2-3
• Ginger piece - small
• Salt to taste
• Oil for frying

For seasoning:

• Mustard seeds - 1/2 tsp
• Cumin seeds - 1/4 tsp
• Red chillies - 2
• Tumeric - pinch
• Oil - 1 tsp
• Curry leaves - few
• Salt to taste

For garnishing:

• Grated carrot - 1/4 cup
• Chat masala - 1 tsp
• Coriander leaves - few

Method:

• Wash and soak dal for 4 hours, drain the water and grind dal, green chilli, ginger and salt to smooth paste by adding little water
• Heat the oil, now take big lemon size ball batter flatten on plastic sheet and make a hole in the middle of the batter.
• Drop the vada into a hot oil and fry till golden color, immidetly Drop the hot vadas in a bowl of water and leave for about 2-3 minutes
• Take each vada out from water, squeeze the water out and set aside
• Beat the curd with water till it is smooth, add salt and season it
• Arrange the squeezed vadas in a deep dish. Pour the curd on the vadas such that all the vadas are covered well by the curd
• At the time of serving, take 2-3 vadas and place them in a serving plate and sprinkle some grated carrot, chat masala and garnish with coriander leaves

Kandi Podi

Ingredients:

• Toor dal - 2 cups
• Bengal gram dal - 1 cup
• Moong dal - 1 cup
• Urad dal - 1 cup
• Cumin seeds - 2 tsp
• Asafetida powder - 1 tsp
• Red chillies - 10
• Salt to taste

Method:

• Fry each dal in a pan separately without oil until they turn brown with good aroma and keep aside
• In the same pan, fry red chillies until they become crisp and add cumin seeds at the end
• Mix fried dals, red chillies, cumin seeds and Asafetida. Grind them into powder ( but not very fine) and add salt.
• Eat it with hot rice / idli and ghee

Tip:

If you like garlic, add 7 to 10 garlic pods (no need to fry) towards the end while grinding the dal mixture.

Ribbon Pakoda

Ingredients:

Rice flour - 3 cups

Gram flour - 1 cup

Cumin seeds - 1tsp

Ghee - 5 tsp

Red chilli powder - 2 tsp

Salt to taste

Oil for frying

Water

Method:

• Take rice flour, gram flour, cumin seeds, ghee, red chilli powder and salt into a bowl and mix well
• Add little by little water and make as puri consistency dough, take small quanity dough in a murukku presser
• Heat oil and press the murukku into the oil. Deep fry till murukku turn into golden brown color
• Drain and cool on paper towel
• Store in air-tight container

Veg Dragon

Ingredients:

• Chopped cabbage - 2 cups
• Chopped carrots - 1 cup
• Chopped beans - 1 cup
• Chopped onion - 1/2 cup
• Chopped spring onions - 1/4 cup
• Corn flour - 6 tbsp
• Maida( All purpose flour) - 8 tbsp
• Chopped garlic - 3 tsp
• Tomato sauce - 2 tbsp
• Fried Cashew - 2 tbsp
• Tasting salt (ajinomoto) - 1/2 tsp
• Sugar - 1 tsp
• Chilli powder - 1 tsp
• Lemon juice - 3 tsp
• Ghee -1 tsp
• Salt to taste
• Oil for frying
• Water - 6 cups

Method:

• Boil water in a vessel and add cabbage, carrot and beans to cook them
• When vegetables are half cooked, drain the water
• Add corn flour, maida to these half cooked vegetables and mix well
• Heat oil, add the vegetables and fry until they are crispy
• Heat ghee in a pan. Add garlic, onions and fry for about 5 mins
• Now add Tomato sauce, fried Cashew, Tasting salt (ajinomoto), Sugar, Chilli powder, Salt and fried vegetables. Mix well and fry for 2 mins.
• Remove contents from heat and add Lemon juice, Garnish with chopped spring onions.

Kudumulu Fry

Ingredients:

For Kudumulu:

• Rice flour - 1 cup
• Water - 1 cup
• Salt to taste

For seasoning:

• Mustard seeds - 1 tsp
• Cumin seeds - 1/2 tsp
• Turmeric - 1/4 tsp
• Chopped onions - 1 cup
• Grated coconut - 1/2 cup
• Moong dal - 1/2 cup
• Ginger garlic paste - 1 tsp
• Green chillies - 2
• Oil - 1 tbsp
• Curry leaves - few
• Salt to taste
• Coriander leaves - few
• Chopped spring onions - 1/4 cup

Method:

• Soak moong dal for 2 hours, drain the water and keep aside
• Boil 1 cup of water in a vessel, add salt and rice flour. Stir well with out any lumps. Remove from heat when rice flour cools make small size balls
• Steam the rice flour balls like idly, remove and keep aside
• Heat a pan and add oil, mustard seeds, cumin seeds, turmeric, onions, green chillies and fry
• Now add ginger garlic paste, moong dal, coconut and fry for 3 minutes on medium heat
• Add rice balls, salt. Cover with lid and cook for 3 minutes
• Garnish with coriander leaves, spring onions and serve hot

3 in 1 Bonda

Ingredients:

• Idli batter - 1 cup
• Gram flour - 2 tbsp
• Maida - 2 tbsp
• Chopped onions - 1/4 cup
• Jeera - 1/2 tsp
• Fennel seeds - less than 1/4 tsp
• Turmeric - pinch
• Baking soda - pinch
• Chopped green chillies - 2
• Coriander leaves - few
• Curry leaves - few
• Salt to taste
• Oil - deep frying

Method:

• In a bowl add all the above ingredients (except oil) and mix thoroughly into a thick batter (if required u can add little water)
• Heat oil. When the oil is hot, drop small lemon size balls and fry until golden brown color.
• Serve hot with coconut chutney or ketchup

Dal Moth

Ingredients:

• Masoor dal (grey color) - 1 cup


• Sev (Sanna Karapusa) - 3 1/2 cups


• Cashews - 10


• Red chilli powder - 1tbsp (according to your taste)


• Chat masala - 1/4 to 1/2 tsp


• Salt to taste


• Oil for frying

Method:

• Wash and soak dal overnight. Drain the water and spread it on a cloth in the shade for an hour to dry the dal


• Heat oil, fry cashews and keep aside.


• Take small quantity of Masoor Dal at a time into a steel strainer and dip into hot oil.


• Fry dal till it becomes light and crisp but not red (you must be far from the heat as dal may splutter some times).


• Remove dal and pour on paper towel. Finish all the remaining dal in same procedure.


• Imediately add salt, red chilli powder, chat masala, cashews and sev mix well


• Cool it and store in an air tight container

Tip:

Add all the ingredients when dal is hot, otherwise masala will not coat well to mixture

Sanna Karapusa (Sev)

Ingredients:

• Gram flour - 1 cup
• Rice flour - 1/4 cup
• Chilli powder - 1 tsp
• Ghee - 1 tbsp (melted)
• Baking soda - pinch
• Food color (yellow) - pinch
• Salt to taste
• Oil for frying

Method:

• Sieve the rice flour, baking soda and gram flours
• Mix rice flour, gram flour, baking soda, salt, chilli powder, food color and ghee
• Add the required amount of water to make a thick and lump dough
• Take a squeezing mould and fix the plate for sev and apply little amount of oil to the mould and add handful of the mixture into the mould
• Heat oil in a pan, start squeezing in a circular mode till the mixture gets over
• Turn the sev to the other side with a ladle, when the sev turns golden in colour, remove from oil and allow it to drain on a paper towel
• Store in an air tight container

Tip:

• Apply 1 tsp oil to palms then the dough will not stick to your hand

Peanut Murukku

Ingredients:

• Rice flour - 2 cups
• Peanuts - 1/2 cup
• Sesame seeds - 1 tsp
• Jeera - 1/2 tsp
• Ghee - 4 tsp
• Red chilli powder - 1 tsp (according to taste)
• Salt to taste
• Oil for frying

Method:

• In a pan, roast the peanuts, cool and remove the skin
• Grind the peanuts with little water and make a smooth paste
• Take rice flour, peanut paste, sesame seeds, jeera, red chilli powder, salt into a bowl and mix together. Pour melted butter and mix well
• Add water little at a time and make like puri dough (make right consistency to pass through the murukku presser)
• Add oil into a pan and when oil is heated, with the help of a murukku mould press murukku in oil. Fry until they are golden brown in colour
• Drain them in a paper towel to remove excess oil, let them cool.

Sweet Vada

Ingredients:

• Urad dal - 1 cup
• Salt to taste
• Oil for frying

For syrup:

• Grated jaggery - 1 1/2 cups
• Water - 2 cups
• Elachi powder - 1/4 tsp

Method:

• Wash and soak urad dal for about 4 hours. Drain the water and grind it into paste using little water, add salt and mix well
• Heat water, add jaggery and let it melt and form a syrup which is sticky to touch. Add elachi powder and remove from heat
• Heat oil, when oil is heated wet your hands with water, take a lemon sized ball of batter and flatten it on a plastic sheet. Make a hole in the centre and drop them into hot oil
• Fry it on both sides on medium heat to golden brown color
• Immediately dip these fried vadas into the warm syrup till they absorb the syrup. Let them sit in this syrup till the next batch of vadas are deep-fried. Remove them onto a serving plate and drop the next batch of vadas into the syrup.

Ven Pongal

Ingredients:

• Rice - 1 cup
• Moong dal - 3/4 cup
• Jeera - 1 tsp
• Pepper coarsely ground- 1/2 tbsp
• Ginger pieces - 1 tsp
• Green chillies - 2-3 split
• Turmeric - pinch
• Asafetida - 1/4 tsp
• Curry leaves - few
• Cashews - 10
• Ghee - 3 tbsp
• Oil - 2 tbsp
• Water - 6 cups
• Salt to taste

Method:

• In a pan add oil, when oil is heated add jeera, pepper, chillies, ginger pieces, asafetida,tumeric and curry leaves
• Add dal and rice mixture, fry for 2 minutes. Add salt and water, mix them well
• Transfer the rice mixture into vessel and pressure cook until mushy
• Heat ghee in a pan and brown the cashews, add this to cooked rice and dal mixture and stir well. Ven pongal is ready to serve.

Tomato Pulihora

Ingredients:

• Rice - 1 cup
• Tomato - 2
• Lemon juice - 1tbsp
• Salt to taste

For seasoning:

• Channa dal - 1 tbsp
• Urad dal - 1/2 tbsp
• Mustard seeds - 1/2 tbsp
• Red chillies - 3
• Turmeric - 1/4 tsp
• Curry leaves - few
• Hing- 2 pinch
• Coriander leaves - few
• Sesame oil - 2tbsp

For powder:

• Coriander seeds - 1tbsp
• Sesame seeds - 1 tbsp
• Channa dal - 1tbsp
• Urad dal - 1tbsp
• Pepper - 1/2 tsp
• Cumin - 1/2 tsp

Method:

• Dry roast coriander seeds, sesame seeds, channa dal, urad dal, pepper and cumin
• When it is cool, grind them into powder
• Cook the rice by adding 2 cups of water
• Take oil and add channa dal, urad dal, red chillies and mustard seeds. When mustard seeds pop, add turmeric, hing and fry for few min
• Add curry leaves, coriander leaves and chopped tomato and fry for few min
• When the tomatos are cooked and become thick, add salt and the powder. Cook for 1 min
• Add the tomato mix and lemon juice to rice and mix well

Rice Sago Payasam

Ingredients:

• Milk - 6 cups
• Rice - 1 cup
• Sago (Saggu Biyyam) - 1 cup
• Grated coconut -1/2 cup
• Badam, Pista, Cashews, Rasins - 1/4 cup
• Honey -1 tbsp
• Sugar - 1 cup
• Ghee - 1/4 cup
• Jaggery - lemon size
• Elachi powder - 1/4 tsp
• Saffron - pinch
• Edible camphor - pinch

Method:

• Wash the rice and drain water
• In a vessel add rice, milk and cook on medium heat
• When rice is half cooked add sago and cook. Stir occasionally, when rice and sago are fully cooked add sugar, jaggery and mix well
• Now add elachi powder, saffron, edible camphor and mix
• Take ghee in a pan add nuts, raisin, grated coconut and fry for few minutes. Add these to the rice mixture
• Finally add honey and mix well

Mango Pudding

Ingredients:

• Mango pulp - 1 can (30 oz)
• Cool whip (whipped topping) - 8 oz
• Sugar - 1/2 cup
• Gelatin - 0.6 oz (peach flavored)
• Water - 2 cups

Method:

• Mix together the mango pulp and Cool whip in a large bowl
• Boil water and dissolve the gelatin and sugar in it
• When it is cool, pour the dissolved gelatin mixture over the mango pulp and mix well (in a blender for 1 min)
• Pour the mixture in a bowl and refrigerate for at least 5 hours, Cut into desired size and serve chilled

Junnu

Ingredients:

• Sweetened condensed milk - 1 can
• Evaporated milk - 1 can
• Eggs - 3
• Pepper powder - 1 tsp
• Elachi powder - 1/4 tsp
• Ghee - 1 tsp

Method:

• Beat eggs and then add condenced milk, evaporated milk, pepper powder and elachi powder and blend
• In a bowl spread ghee and pour above mixture
• Place the bowl in a pressure cooker and cook up to 4 -5 whistles
• Cool for sometime in the refrigerator, cut and serve

Pala Kova

Ingredients:

• Milk - 6 cups
• Sugar - 1/4 cup
• Elachi - pinch
• Ghee - 2 tbsp

Method:

• In a big thick bottom pan boil milk on medium heat for about 1 hour, stirring continuously so that the milk doesn't stick to the vessel.
• Slowly the milk reduces in volume and becomes thick and light brown in color. Continuously stir until its thick.
• Add sugar when the kova looks completely dry and solid like a dough. Mix it well for 2 to 3 minutes and add elachi powder. Remove from heat and let it cool.
• Grease your palm with ghee and press kova into small balls and flatten them a little or make desired shapes.

Sweet Dosa

Ingredients:

• Wheat flour - 2 cups
• Jaggery - 1 1/4 cup
• Warm water - 3 cups
• Baking soda - pinch
• Oil

Method:

• In a bowl add Jaggery and warm water, mix well to dissolve the jaggery
• Add wheat flour little by little and mix it with hand to remove any lumps that may form. Repeat the process until you finish entire wheat Flour. Add Baking soda and mix.
• Heat tawa, mix the batter once and pour ladleful of batteron tawa and spread it
• Add 1 tsp oil around the edges of the dosa and cook few seconds or until brown underneath. Turn it over and cook for 1 minute.
• Serve hot with ginger chutney

Mirchi Bajji

Ingredients:

• Besan - 1 1/2 cup
• Rice flour - 1/4 cup
• Baking soda - pinch
• Chilli powder - 1/4 tsp
• Salt to taste
• Water - as required
• Green chillies - 10

For filling

• Peanuts - 4 tbsp
• Sesame seeds - 2 tbsp
• Coconut powder - 2 tbsp
• Coriander seeds - 1 tbsp
• Ajwain - 2 tsp
• Cumin seeds - 1/2 tsp
• Tamarind juice - 3 tbsp
• Salt to taste

For garnishing

• Chopped onion - 1 medium
• Lemon juice
• Chat masala

Method:

• Fry peanuts, sesame seeds, coriander seeds, cumin seeds seperately and keep aside
• When it cools add ajwain, coconut powder and grind them all into a powder
• Add tamarind pulp, salt to it and filling is ready
• Wash and dry green chillies Make a vertical slit in the middle of chilli, remove the seeds and stuff the chillies with the filling you prepared above and set them aside
• Mix besan, rice flour, baking soda, red chilli powder and salt in a bowl and add water slowly to make a medium thick batter
• Heat oil, once the oil is heated dip the chilli one at a time in the batter so that all the sides of the chilli are well coated with the batter and gently drop the chilli in the oil and deep fry until golden. Remove and let it cool
• Slit veticaly the prepared bajji and garnish with chopped onions and sprinkle lemon juice and chat masala
• Serve with ketchup

Tamarind Rice (Pulihora)

Ingredients:

• Sona Masoori Rice - 1 cup
• Tamarind - lemon size
• Salt to taste

For seasoning

• Channa dal - 1 tbsp
• Urad dal - 1 tbsp
• Mustard Seeds - 1/2 tbsp
• Turmeric - 1/2 tsp
• Hing - 2 pinches
• Peanuts - 2 tbsp
• Cashews - 1 tbsp
• Chopped ginger - 1 tsp
• Green chillies - 2
• Red chillies - 3
• Curry leaves - few
• Sesame oil - 2 or 3 tbsp

Method:

• Soak tamarind in hot water for 15 min, squeeze out the juice
• Cook the rice by adding 2 cups of water
• Take oil in a pan and when it is hot add peanuts, channa dal, urad dal, mustard seeds, cashews and red chillies. When mustard seeds pop up, add turmeric, hing, green chillies, ginger pieces and curry leaves and fry for a while
• Add tamarind juice and salt, Let it boil on medium heat, mix well and cook till it becomes thick and leave the edges of the pan. Remove it from stove (It looks like tamarind paste)
• Add this tamarind paste to rice and mix well

Tip: If it is not sour enough for you, add lemon juice to taste

Ravva Idli

Ingredients:

• Suji Ravva – 1 cup
• Curd – 1 cup
• Cooking soda - ½ tsp
• Ghee- 3 tsp
• Cashew nuts - 10
• Grated carrot - for garnish
• Salt to taste

For seasoning:

• Mustard – 1/2 tsp
• Urad dal – 1 tsp
• Bengal gram – 1 tsp
• Asafetida powder- 1/4 tsp
• Turmeric powder - a pinch
• Chopped green chillies- 2
• Chopped ginger - small piece
• Curry leaves- few
• Coriander leaves - few
• Oil - 1 tbsp

Method:

• Take 1 tsp ghee in a pan and fry ravva till its raw smell goes, Remove it and cool
• When it is cool, add curd (well beaten), salt, soda and mix well
• The mixture should be like thick idli batter. If batter is so thick add little bit of water
• Pour oil into a pan and when it is hot add mustard seeds, Bengal gram, urad dal, turmeric powder, asafetida and fry for a few seconds. When mustard seeds pop, add the chopped green chilli, ginger and curry leaves and fry for few seconds
• Add this and coriander leaves to the ravva mixture, Mix well
• Grease idli plate with ghee. Put little carrot gratings, cashew nuts and pour idli batter over this. Make idlies and steam for15 to 20 minutes Make sure the water boils well before keeping the idli stand in the idli cooker
• Serve hot with chutney and sambar

Rice Roti

Ingredients:

• Rice flour - 1 cup
• Grated bottle gourd - 1/2 cup
• Grated carrot - 1/4 cup
• Chopped onion - 1/2 cup
• Peanuts - 1/4 cup
• Sesame seeds - 1 tbsp
• Jeera - 1 tsp
• Coriander leaves - few
• Curry leaves - few
• Green chillies - 4 chopped
• Turmeric - 1/4 tsp
• Ginger - 1 tsp chopped
• Warm water - if required
• Oil - for roasting
• Salt to taste

Method:

• Fry peanuts in a frying pan, cool and grind into powder and keep aside
• Mix peanut powder and all the ingredients (except oil and water) in a bowl and knead well to make soft dough. Add little water if required
• Take butter paper and apply 1 tsp oil on it and spread it with your hand
• Take a big sized ball of the dough and pat it on the paper with hand like roti. Spread little oil on top of it
• Then carefully place the prepared roti on the tawa, cook both sides until it is done

Kashmiri Pulav

Ingredients:

• Basmati Rice - 1 cup
• Coconut milk - 1/2 cup
• Water - 1 cup
• Mixed vegetables - 1/2 cup (carrot, beans, peas)
• Cloves - 4
• Cardamons - 4
• Cinnamon - 1/2 "
• Bay leaf - 1
• Chopped fruits - 1 cup (Apple,raisin,Pineapple,candied cherries,apricot)
• Mixed nuts - 1/4 cup ( Almonds,cashews)
• Ghee - 1 tbsp
• Saffron - pinch
• Salt to taste
• Oil - 2 tbsp
• Coriander leaves
  

Method:

• In a pan take little ghee and fry cashews, raisin, almonds seperately and keep aside
• Now in the same pan take oil and add clove, cinnamon, cardamon, bay leaves. Fry for 1 min
• Add vegetables and fry till they are half cooked and add rice. Fry for 1 min
• Now add coconut milk,water, salt. Cover the lid and cook
• When the rice cooks 3/4, add fruits, cashews, almonds, raisin and saffron
• Now close the lid and cook completely
• Garnish with coriander leaves

Panasa Thonalu

Ingredients:

• Maida - 1 cup
• Ghee - 2 tsp
• Warm water - as required

for syrup

• Sugar - 1 cup
• Water - 1/2 cup
• Elachi powder - 1/4 tsp

Method:

• Mix maida, ghee and add water little by little to make a soft dough (like roti)
• Knead the dough for a few minutes and cover the dough with wet kitchen towel and let it sit for a half hour
• Meanwhile boil sugar with water in a thick bottomed vessel and make a syrup with one string consistency, remove from heat, keep aside and add elachi powder
• Take a small lemon size ball and roll it flat like roti using rolling pin
• Cut center part of the roti into straight lines using a knife. Make sure you do not cut the border (see picture below)
• Now roll the roti into a bundle along the straight lines and slightly press the ends
• Heat the oil in a frying pan and fry above bundle until light brown in colour.
• Immediately dip them into the sugar syrup and take out in 1-2 minutes
• Let them dry and store in an air tight container. This will be good for 15 days

Star Biscuits

Ingredients:

• Maida - 1 cup
• Besan - 1 cup
• Bombay rava (suji) - 1 cup
• Sugar - 1 cup
• Baking Power - 1 tsp
• Ghee - 3/4 cup

Method:

• Mix maida, besan, suji, sugar and baking powder
• Now add ghee and make a dough
• Make it into small biscuits using cookie cutter
• Taka a tray and apply little ghee at the bottom
• Transfer the biscuits into the tray and keep it in oven at 450 degrees for 20 - 25 minutes or until light brown

Murukku

Ingredients:

• Rice flour - 4 cups
• Urad flour - 1 cup ( Fry 1 cup of urad dal on empty tawa till red, Cool and powder it )
• Jeera - 1 tbsp
• Sesame seeds - 1 tbsp
• Red chilli powder - 2 tsp
• Butter - 3 tbsp
• Salt to taste
• Warm water as required
• Oil for frying

Method:

• Sieve Rice flour and urad flour together
• Add Jeera, Red chilli powder, Sesame seeds and salt, mix well
• Melt the butter & add it to the dry ingredients
• Take a small portion, Mix with water like chapathi dough
• Put some of this dough in the Murukku maker and make small size Murukku on a plastic sheet Deep fry these Murukkus till golden brown
• Cool and store in air tight containers

Note: 1) You can use store buy urad dal flour also but the taste will be different. 2) The murukku maker can be coated with oil on the inside for easy pressing

Egg Puff

Ingredients:

• Pastry sheet - 1
• Egg - 4
• Onion - 1 medium
• Jeera - 1/2 tsp
• Garam masala - 1/2 tsp
• Dhania powder - 1/4 tsp
• Red chilli powder - 1tsp
• Turmeric - pinch
• Oil - 1 tsp
• Salt to taste

Method:

• Boil 3 eggs with water for about 10 mins, remove the shells and cut them into half and keep aside
• Take oil in a pan and jeera add chopped onion and fry them on medium low heat until they start turning light brown
• Add garam masala, dhania powder, red chilli powder, turmeric and salt to taste and stir well
• Now take the pastry sheet and cut into 6 pieces
• Place a spoonful of onion masala in the middle and then an halved egg
• Fold the two edges of the strip, so that it encloses the egg
• Separate egg white from 1 egg and beat it little
• Dip a tissue in egg white and apply on puff
• Preheat the oven to 350 degree and bake them 15 - 20 min or until done
• Serve hot

Beet Root Halwa

Ingredients:

• Grated beet root - 3 1/2 cups
• Milk - 2 cups
• Sugar - 1/2 cup
• Ghee - 1/8 cup
• Cashews - 5
• Raisins - 8
• Elachi powder - 1/8 tsp

Method:

• Heat 1 tbsp ghee in a pan and fry cashews and raisins separetly and keep aside
• In the same pan take remaining ghee and add grated beet root and fry for 10 minutes
• Add milk to beet root and cook on medium heat for about 30 minute or until all the milk is absorbed. Stir occasionaly
• Now add sugar and stir continuosly till all the sugar is absorbed. Add elachi powder and mix well
• Garnish with chopped cashews and raisins

Curry Leaves Powder

Ingredients:

• Curry leaves - 3 cups
• Channa dal - 1/2 cup
• Urad dal - 1/2 cup
• Dhania - 1/2 cup
• Jeera - 1 tbsp
• Red chillies - 6 or 8
• Tamarind - small lemon size
• Oil - 2 tbsp
• Salt to taste

Method:

• Heat 2 tbsp oil in a pan and fry Channa dal and Urad dal separately until they turn golden brown and keep aside
• In the same pan add dhania, jeera and fry until nice aroma comes. Add tamarind and fry for 1 minute
• Fry red chillies and curry leaves separately until they become dry and crispy
• Allow the ingredients to cool and grind to powder. Add salt
• Serve with rice or idli

7 Cup Sweet

Ingredients:

• Besan - 1 cup
• Milk (boiled) - 1 cup
• Ghee - 1 cup
• Dry coconut - 1 cup grated
• Badam powder - 1/2 cup
• Sugar - 2 1/2 cups
• Elachi powder - 1/4 tsp

Method:

• Soak badam in warm water for about 2 hours and remove the skin
• Dry badam fully and grind into powder
• Heat a pan and fry besan on low heat for about 5 minutes till the raw smell disappears and keep a side
• Fry coconut in the same pan for 1/2 min on low flame
• Mix all the ingredients (Besan, Milk, Ghee, Dry coconut powder, Sugar, Badam powder and elachi powder) together and then pour it into a pan on medium heat
• Keep stirring it continuously till it leaves the sides of the pan and then pour onto a greased tray
• When it cools, cut into small pieces and serve

Ridge gourd chutney

Ingredients:

• Beerakaya (Ridge gourd) – 2
• Onion - 1 medium
• Tamarind paste – 1 tsp
• Green chillies -3
• Urad dal –1 tsp
• Mustard seeds – 1/2 tsp
• Methi seeds – 1/4 tsp
• Oil - 1 tsp
• Salt to taste

For seasoning:

• Urad dal - 1 tsp
• Mustard seeds - 1/2 tsp
• Red chilli - 1
• Turmeric - pinch
• Hing - pinch
• Oil - 1 tsp

Method:

• Heat oil in a pan and add urad dal, mustard seeds and methi seeds. When mustard seeds spluter add green chillies and onion to fry for 2 minutes
• Cut beerakaya into small pieces, add to onion, salt and cook until it becomes soft
• Now grind cooked Beerakaya mixture along with tamarind
• Heat 1 tsp of oil in a pan and add urad dal, mustard seeds, red chilli, turmeric and hing
• Add seasoning to pachadi and mix thoroughly
• Serve the chutney with idli, dosa or rice

Dry Fruit Ladoo

Ingredients:

• Pitted dates - 1 1/2 cup
• Chopped nuts - 1 cup (Badam, Cashew, Pista, Walnut, Pecan)
• Elachi powder - 1/4 tsp
• Ghee - 1 1/2 tbsp
• Poppy seeds - 1 tsp
• Dry coconut powder - 2 tbsp

Method:

• Chop dates into small pieces and keep aside
• Heat 1/2 tbsp of ghee in a pan and add poppy seeds, fry for 1 minute and keep aside
• In the same pan add chopped nuts and fry till nuts turn into golden colour and remove from heat
• Heat 1 tbsp of ghee in a pan on low flame, add chopped dates and mix well
• After 10-15 minutes, dates start melting slowly
• Once the dates mixture starts to come together, add the chopped nuts and elachi powder mix well and remove from heat
• When the mixture is still warm grease your hands with ghee and make small balls
• Roll these balls in dry coconut powder

Peanut Tomato chutney

Ingredients:

• Peanuts - 1 cup
• Tomato - 3 medium
• Jeera - 1tsp
• Green chillies - 3
• Tamarind - 1tsp thick paste
• Coriander leaves

For seasoning:

• Urad dal - 1 tsp
• Mustard seeds - 1 tsp
• Jeera - 1/2 tsp
• Chopped onion - 1/2 cup
• Red chillies - 2
• Turmeric - 1/4 tsp
• Hing - pinch
• Salt to taste
• Oil - 4 tsp

Method:

• Heat a pan and roast peanuts on medium heat till they turn light brown
• Allow to cool completely and then rub the skin off, keep aside
• Heat 1tsp of oil in a pan add 1tsp jeera, tomato pieces, green chillies and salt
• Once they become soft remove from fire and allow to cool
• Grind peanuts, tomato paste, tamarind paste and salt by adding a little water to make smooth paste
• Take the chutney into a bowl
• In a pan heat oil and add urad dal, mustard seeds, jeera, red chillies, turmeric and hing
• When the mustard seeds pop add chopped onion and fry for 3 - 4 minutes
• Pour this seasoning on top of the chutney and mix
• Garnish with coriander leaves

Mango Kulfi

Ingredients:

• Milk - 4 cups


• Mango pulp - 1 cup


• Condensed milk - 1/2 cup


• Sugar - less than 1/2 cup


• Badam, Pista, Cashews powder - 1/4 cup


• Elachi - 1/2 tsp


• Saffron - pinch

Method:

• Take 4 cups of milk into a thick bottom vessel and boil on medium heat.


• Keep stirring so that it does not spill over. When it tends to come out of the vessel, simmer the stove and keep stirring til the milk condenses into half the quantity.


• Now add 1/2 cup condensed milk and stir for about 5 minutes.


• Add Sugar and stir together till the contents condense into about 2 to 2 1/4 cups.


• Add Badam, Pista, Cashew and Elachi powder, saffron 2 minutes before removing the veseel from heat.


• Let the contents cool and then add Mango pulp.


• Pour this mixture into kulfi moulds and keep in deep fridge for about 6-8 hours.


• Dip the mould in hot water for few seconds to take out the Kulfi. Mango Kulfi is ready!

Coconut Laddu

Ingredients:

• Fresh Shredded coconut - 3 cups
• Grated jaggery - 2 cups
• Elachi powder - 1/4 tsp
• Ghee - 1 tbsp

Method:

• Mix fresh grated coconut and grated jaggery in a heavy bottom pan. Cook in medium heat by continuously stirring for 15 minutes.
• Now add 1/4 tsp cardamom powder and continue stirring for few more minutes.
• At one stage you will notice golden brown colour and the mix will not stick to the vessel.
• Add 1 tbsp ghee and switch off the stove and allow it to cool down a bit for 10 minutes.
• When the mixture is still warm grease your palm with ghee to make Laddus.
• Now make small lemon size balls as shown.

Potato Omelet

Ingredients:

• Potato - 2 medium
• Eggs - 4
• Jeera - 1 tsp
• Chopped green chilli - 2
• Ginger garlic paste - 1 tsp
• Pepper powder - 1/4 tsp
• Mint leaves - 1 tbsp ( optional )
• Coriander leaves - 2 tbsp
• Salt to taste
• Oil - 4 tsp

Method:

• Boil potatos, peel the skin, mash and keep aside
• Take a bowl, break the eggs and beat well
• Add mashed potato paste, ginger garlic paste, pepper powder, mint leaves, jeera, coriander leaves, chillies and salt
• Mix all the above mixture very well
• Heat 1 tsp oil in a non stick pan and add the egg mixture. Cook over low heat till mixture is firm. Flip it and fry the other side.
• Remove from the heat and serve hot

Ginger Chutney ( Allam Pachadi )

Ingredients:

• Chopped ginger - 1/4 cup or 50 g
• Tamarind - big lemon size
• Grated jaggery - 2 tbsp
• Red chillies - 6
• Channa dal - 4 tsp
• Urad dal - 4 tsp
• Mustard seeds - 4 tsp
• Methi seeds - 2 tsp
• Hing - pinch
• Oil - 2 tbsp
• Salt to taste

Method:

• Add 1/4 cup of water to tamarind and heat it in microwave oven until tamarind become soft, Let it cool
• Heat oil in a pan and fry channa dal, urad dal, mustard seeds, fenugreek seeds, hing and red chillies
• When the mustard seeds splutter add ginger pieces and fry for 2 minutes in low flame
• Allow it to cool, add salt and jaggery and grind
• Now add tamarind paste and grind into a smooth paste by adding little water
• Chutney is ready to serve

Andhra Pesarattu Upma

Ingredients:

For upma:

• Sooji - 1 cup
• Chopped Onions - 1/2 cup
• Water - 2 1/2 cups
• Urad dal - 1 tbsp
• Chana dal - 1 tbsp
• Mustard seeds - 1/2 tbsp
• Cumin seeds - 1 tsp
• Cashews - 10
• Green chilli - 3 or 5
• Chopped ginger - 1 tbsp
• Curry leaves - few
• Ghee - 1 tbsp
• Oil - 1 tbsp
• Salt to taste

Method:

• Take little oil into a pan and add channa dal, urad dal, mustard seeds, cumin seeds, cashwes and fry
• Add chopped onions, chopped ginger, green chillies and curry leaves , Fry them till onions turn brown
• Add water, salt and bring them to boil
• Turn the flame to low, slowly pour sooji while stirring boiling water with another hand to avoid lumps
• Turn the flame off and cover with a lid for 5 minutes. Finally, add ghee.

For pesarattu:

• Whole moong dal - 1 cup
• Rice flour - 1/4 cup
• Green chilli - 2 or 3
• Ginger - 1" piece
• Onion - 1 finely chopped
• Carrot - 1 grated (optional)
• Cumin seeds - 1 tbsp
• Salt to taste
• Ghee or oil

Method:

• Soak moong dal over night and drain the water
• Add green chilli, ginger piece, rice flour, salt and grind into smooth paste adding little water
• Add cumin seeds to the batter
• Heat a griddle and pour a spoonful of batter in the center of the pan and make a pesarattu
• Sprinkle some chopped onions and grated carrot on pesarattu
• Add one teaspoon of oil at the edges of the pesarattu. Let it cook on medium flame.
• When it turns brown underneath flip it over and add a tsp of oil on the sides. Flip it over again and add a big spoonful of upma in the center of the pesarattu.
• Remove from griddle and your upma pesarattu is ready
• Serve with ginger pickle

Bread Bonda

Ingredients:

• Bread - 12 slices
• Potatoes - 3
• Chopped onion - 1 cup
• Ginger garlic paste - 1 tsp
• Peas - 1/4 cup
• Jeera - 1/4 tsp
• Mustard seeds - 1/2 tsp
• Turmeric powder - pinch
• Red chilli powder - 1 tsp
• Green chillies - 2 or 3
• Garam masala - 1/2 tsp
• Lemon juice - 1 tsp
• Coriander leaves - 2tbsp
• Curry leaves
• Oil for frying
• Salt to taste

Method:

• Boil potatoes, peel and mash them and keep aside
• Take 1 tbsp of oil in a hot pan. Now add mustard seeds, jeera and curry leaves and fry it.
• When mustard starts to splutter add ginger garlic paste and green chillies. Fry for 1 min and add chopped onions. Fry till onions turn golden brown
• Add mashed potatos, green peas mix well and fry
• Now add turmeric powder, garam masala, red chilli powder, salt and mix well
• Take the pan out from fire and add lemon juice, corainder leaves and mix well. Cool the curry amd make small balls and keep aside
• Cut the edges of each bread slice and discard. Make bread slice wet with water
• Put one small curry ball in the wet bread and wrap it nicely
• In the mean time take oil in a pan for deep frying. when oil is heated drop bread balls into the oil one at a time
• Now fry bread bonda in oil until it becomes crisp and turn golden brown
• Serve hot with ketchup