Curd Rice / Daddojanam

Ingredients:

• Raw Rice - 1 Cup
• Curd/Plain Yogurt - 1 Cup
• Milk - 1/2 Cup
• Coriander  - 3 Springs
• Curry Leaves - 2 Strands
• Green Chillies - 4 No's
• Ginger - 1Tsp
• Salt - 1 Tsp or to Taste
• Asafoetida - 1/4 Tsp
• Oil - 3 Tbsps
• Mustard - 1 Tsp
• Cumin - 1/2 Tsp
• Urad Dal - 1 Tsp

Preparations:

1. Wash the rice thrice and pressure cook with 3 cups of water for 5 whistles in medium flame. Once done, mash the rice well and mix milk.Add more water if needed.
2. Let it cool down.Add the curd and mix well.
3. Add finely chopped green chillies, ginger, salt and mix well.
4. Heat a pan and add oil to it. Add mustrad, cumin,urad dal and fry well. Add chopped curry leaves and asafoetida. Add this to the rice mixture and mix well.
5. Garnish with finely chopped coriander leaves.

Note:

• Instead of milk, you can ad hot water too,but milk gives richness to the curd rice.
• You can also add the grated ingredients like carrot, cucumber and mango, but are optional.Sometimes instead of veggies, some people will add fruits like Grapes, pomegranate and apple.

Sambar

Ingredients:

• Toor Dal - 1/2 cup 
• Tamarind - 1 Tbsp (Gooseberry Size)
• Ladies finger - 12 No's
• Onion - 1 Medium (Small Shallots or Regular)
• Tomato - 1 Medium
• Green chillies - 4 No's
• Sambar powder - 1 1/2tsps (Home made or MTR Powder)
• Turmeric - 1/4 Tsp 
• Salt - 1 1/2 Tsps or To Taste 
• Jaggery - 1 Tsp
• Water - As Required
• Oil - 3 Tsp
• Mustard - 1 Tsp
• Methi Seeds - 1/2 tsp
• Jeera - 1 Tsp
• Asafoetida (Hing) - 1/4 Tsp
• Curry leaves - 1 Spring
• Coriander - 2 Springs

Preparations:

1. Soak tamarind in hot water.Pressure cook 1/2 cup dal with 1 1/4 cups of water for 4 whistles. 
2. Clean and pat dry ladies finger with a clean kitchen towel. Cut into 1 inch pieces. 
3. Cube onion, tomato and slit green chillies.
4. Heat a pan and add oil for tempering. Add Mustard, after it splutters, add Methi seeds followed by Jeera. Add asafoetida and then curry leaves. Add onion, fry till transparent and then add green chilli.
5. Add tomatoes and fry for a minute. Add cut ladies finger and fry in a medium flame stirring 
6. occasionally to avoid burning.
7. Mean while, extract tamarind juice and add to it.Add water and bring it to boil. 
8. Add turmeric, sambar powder, asafoetida,jaggery and salt. Boil until the ladies finger gets cooked. 
9. Roughly mash the cooked dal with a ladle.Add dal to the boiling sambar and boil for 5 minutes or until the required consistency arrives. 
10. Garnish with fresh curry leaves and coriander leaves.

Note: 

You can also add any other vegetables like Carrot, Bottlegaurd, Brinjal, Drumsticks,Green Peas, Beans  etc...

Peanut Chutney

Ingredients:

• Peanuts/Groundnuts - 1 Cup
• Chana Dal - 1 Tbps
• Urad Dal - 1 Tbsp
• Green Chillies - 4 to 5 No's
• Ginger - Small Piece (Optional)
• Salt - As Needed
• Water - As Required
• Mustard Seeds - 1/2 Tsp
• Cumin Seeds - 1/2 Tsp
• Hing - 1/4 Tsp
• Curry Leaves - Few
• Oil - 2 Tsps

Preparations:

1. Dry roast peanuts in low flame to ensure even roasting. Once its is crisp, transfer to a plate for cooling and roast channa and urad dal. Cool everything. Remove the skin of the peanuts completely.
2. Place in the mixer and grind with green chillies, ginger (if desired), salt and water. Grind smoothly.
3. Heat oil for tempering in a small pan. Add mustard seeds , jeera and allow them to splutter. Add Hing and curry leaves and turn off the heat. Pour the tempering over the chutney and mix well.
4. Serve this hotel style coconut chutney along side with idli or dosa.

Rasam Powder

Ingredients:

• Toor Dal - 2 Tbsps
• Coriander Seeds - 1 1/2 Tsp
• Mustard Seeds - 1 Tsp
• Cumin Seeds - 1 1/2 Tsp
• Methi Seeds - 1/2 Tsp
• Black Pepper - 1 Tbsp
• Dried Red Chillies - 4 to 5 No's
• Turmeric Powder - 1/4 Tsp

Preparations:

1. Dry roast all the ingredients well in a medium low flame, till golden brown.
2. Allow this to cool and grind in a mixer into a fine powder.
3. Store in a air tight container.

Sambar Powder

Ingredients:

• Toor Dal/Kandi Pappu - 1 1/4 Tbsps
• Chana Dal/Senaga Pappu - 3/4 Tbsp
• Urad Dal/Minappapu - 3/4 Tbsp
• Dry Red chillies - 4 to 5 No's
• Pepper/Miriyalu - 1 Tsp
• Coriander Seeds/Dhaniyalu - 2 1/2 Tbsps
• Mustard Seeds/Aavalu - 1/4 Tsp
• Fenugreek Seeds/Menthulu - 1/4 Tsp
• Cumin Seeds/Jeera - 1/2 Tsp
• Turmeric pwd - 1/4 Tsp

Preparations:

1. Dry roast all the ingredients well in a medium low flame, till golden brown.
2. Allow this to cool and grind in a mixer into a fine powder.
3. Store in a air tight container.

Majjiga Pulusu

Ingredients:

• Sour Curd – 1 cup
• Tomato – 1 Medium
• Carrot - 2 No's
• Lady's Finger - 10
• Bottle Gourd – 1/2 Small
• Spinach - 1 Cup
• Water  - As Required

For Paste:

• Coconut Pieces – 1 Cup
• Chana Dal – 2Tbsps
• Coriander Seeds – 1 1/2tsps
• Cumin Seeds – 3/4tsp
• Black Pepper – 1/4tsp
• Ginger -  Small Piece
• Green Chilies – 6

For Seasoning:

• Salt  - 1 tsp or to Taste
• Turmeric Powder – 1/4tsp
• Methi Seeds – 1/8tsp
• Mustard Seeds – 1tsp
• Cumin Seeds – 1tsp
• Asafoetida/Hing – 1/8tsp
• Red Chilies – 2 No's
• Curry Leaves – Few
• Oil – 4 Tbsps
• Coriander - Few Springs

Preparations:

1. Wash and soak Chana Dal in water for 1/2 hr.
2. Churn the sour curd and keep it aside. Add water while churning if the curd is too thick.
3. In a heavy bottomed vessel, Chop and add Bottlegaurd, Lady's Finger, Carrot,Tomato and Spinach. Add water and bring to a boil, reduce heat and let the vegetables get cooked.
4. Once vegetables are cooked, add the Churned Curd, salt and Turmeric and bring to a boil. Reduce heat and let it simmer for 8-10 minutes.
5. Take a mixie jar and add coriander seeds, cumin seeds, black pepper, coconut pieces,soaked Chana dal,green chillies and ginger.Add sufficient water and make a smooth paste.
6. Add the ground paste to the Curd mixture and mix well. Let it cook for another 7 to 8 minutes.
7. Heat a pan and add Oil to it.Add the mustard seeds and let them splutter. Add the cumin seeds, Methi seeds, Red chillies and fry for a few seconds till they turn brown.Add Hing and curry leaves and immediately add to the curd mixture.
8. Simmer for a minute or two and turn off heat. Garnish with fresh coriander leaves and keep covered for 10 mts before serving.
9. Serve hot with rice.

Mukkala Pulusu

Ingredients:

• Mixed vegetables - 4 Cups 
• Tomatoes - 1 Medium
• Green chillies - 3 to 4 No's (Slit Length Wise)
• Water - 2 Litres or As required
• Tamarind - 1 Big Lemon Sized
• Jaggery - 1 1/2 tsp
• Salt - 1 tsp or To Taste
• Turmeric - 1/8 tsp

For Paste:

• Red chillies - 2 No's
• Cumin seeds - 3/4 tsp
• Coriander seeds - 1 1/2 tsps
• Chana dal- 2 tsps
• Methi seeds - 1/8 tsp
• Black Pepper - 1/2 tsp
• Coconut pieces - 1/2 cup

For Seasoning:

• Oil - 5 tsps
• Mustard Seeds - 1/2 tsp
• Cumin Seeds - 1/2 tsp
• Methi Seeds - 1/8 tsp
• Red Chillies - 4 to 5 No's
• Curry Leaves - Few
• Coriander Leaves - Few Springs
• Asafoetida/Hing - 1/4 tsp

Preparations:

1. Wash Chana Dal and soak it.
2. Soak tamarind in hot water for 15 mins and extract its juice and keep aside.
3. In a heavy bottomed vessel, Chop and add the mixed vegetables, (like Pumpkin, Bottlegaurd, Drumsticks, Lady's Finger, Brinjal, Sweet Potato etc...) tomatoes, green chillies and Turmeric powder. Add water and bring to a boil, reduce heat and let the vegetables get cooked.
4. Once vegetables are cooked, add the tamarind extract, salt and Jaggery and bring to a boil. Reduce heat and let it simmer for 8-10 minutes, till the rawness of the tamarind disappears.
5. Take a mixie jar and add coriander seeds, cumin seeds, black pepper, red chillie pieces, coconut pieces, and soaked Chana dal.Add sufficient water and make a smooth paste.
6. Add the ground paste to the vegetable mixture and mix well. Let it cook for another 7 to 8 minutes.
7. Heat a pan and add Oil to it.Add the mustard seeds and let them splutter. Add the cumin seeds, Methi seeds, Red chillies and fry for a few seconds till they turn brown.Add Hing and curry leaves and immediately add to the vegetable mixture.
8. Simmer for a minute or two and turn off heat. Garnish with fresh coriander leaves and keep covered for 10 mts before serving.
9. Serve with hot steamed rice and Vadiyaalu and Appadam.

Note:

We can also paste the peels of Vegetables like Pumpkin, Bottlegaurd etc and add to the dish as the vitamins of vegetables lies beneath the skin.

Pappu Pulusu

Ingredients:

Toor Dal/Kandi Pappu - 1 Cup
Mixed vegetables - 2 Cups 
Small Sambar Onions (or Shallots) - 8 to 10 No's or 1 Small Regular Onion
Tomatoes - 1 Medium
Green chillies - 3 to 4 No's (Slit Length Wise)
Turmeric - 1/4 tsp
Water - 3 Cups or As required
Tamarind - 1 Big Lemon Sized
Jaggery - 1/2 tsp
Salt - 1 tsp or To Taste
Oil - 5 tsps
Mustard Seeds - 1 tsp
Cumin Seeds - 3/4 tsp
Methi Seeds - 3/4 tsp
Red Chillies - 4 to 5 No's
Asafoetida/Hing - 1/4 tsp
Curry Leaves - Few
Coriander Leaves - Few Springs

Preparations:

1. Pressure cook 1 cup of Toor Dal with 2 cups of water.
2. Soak tamarind in hot water for 15 mins and extract its juice and keep aside.
3. In a heavy bottomed vessel, add the chopped mixed vegetables, (like Lady's Finger, Carrot, Drumsticks, Brinjal,Sweet Potato etc...) sliced onions,tomatoes, green chillies and Turmeric powder. Bring to a boil, reduce heat and let the vegetables get cooked.
4. Once vegetables are cooked, add the cooked and mashed dal,water, tamarind extract, salt and Jaggery and bring to a boil. Reduce heat and let it simmer for 8-10 minutes, till the rawness of the tamarind disappears.
5. Heat a pan and add Oil to it.Add the mustard seeds and let them splutter. Add the cumin seeds, Methi seeds, Red chillies and fry for a few seconds till they turn brown. Add Hing and curry leaves and immediately add to the dal-vegetable mixture.
6. Simmer for a minute or two and turn off heat. Garnish with fresh coriander leaves and keep covered for 10 mts before serving.
7. Serve with hot steamed rice and Vadiyaalu and Appadam.

Charu / Rasam

Ingredients:

• Tomato - 1 Small
• Tamarind - Small Gooseberry Size
• Rasam Powder - 1 1/2 tsp (Home Made/MTR Rasam Powder)
• Sugar - 1/4 tsp
• Turmeric Powder - 1/8 tsp
• Salt - 1/2 tsp or To Taste
• Curry Leaves - Few
• Coriander Leaves - Few Springs
• Mustard Seeds - 1 tsp
• Cumin Seeds - 1 tsp
• Methi Seeds - 1/8 tsp
• Asafoetida - 1/8 tsp
• Red Chillies - 2 No's
• Oil - 4 tsps
• Water - As Required

Preparations:

1. Soak tamarind in hot water for 15 mins and extract its juice and keep aside.
2. Heat a pan and add oil to it. Add Mustard and Cumin seeds and fry till they splutter.
3. Add Methi seeds and fry till they change color.Add Asafoetida, Curry Leaves and Red chilles and mix well.
4. Add roughly chopped Tomatoes and cook till they are soft.
5. Add the tamarind extract,turmeric and water.
6. Bring to boil and add the rasam powder, salt and sugar.Mix well and just bring to boil,makes it frothy.No Need to boil for long time as it will not be tasty.
7. Garnish with Chopped coriander leaves.

Beans Dal (With Toor Dal)

Ingredients:

• Beans - 1 Cup Finely Chopped
• Toor Dal/Kandi Pappu- 1Cup
• Urad Dal - 2 tsps
• Chana Dal - 1/2 tsp
• Mustard Seeds - 1 tsp
• Cumin Seeds - 1 tsp
• Turmeric Powder - 1/8 tsp
• Red Chillie Powder - 1/2 tsp
• Salt to Taste
• Red Chillies - 3 to 4 No's
• Asafoetida/Hing - 1/8 tsp
• Curry Leaves - 1 Strand
• Oil - 4 tsps

Preparations :

1. Take Toor dal in a bowl and wash it. Add 2 cups of water and place this bowl in a pressure cooker and cook for 3 whistles. Remove the dal bowl from the cooker after it cools down. 
2. Finely Chop the Beans and wash them.
3. Heat a pan and add oil to it. When oil is hot add urad dal,chana dal,mustard seeds and cumin seeds and fry till they splutter. Add red chilles,curry leaves and asafoetida and mix well. 
4. Add chopped Beans to this seasoning and cook till they are soft.
5. Add the cooked dal, salt, and turmeric to the Beans. 
6. Mix well and add water and red chillie powder if required. Cover and cook on medium flame for 5 minutes. 
7. Serve hot with plain rice.

Gulab Jamun

Ingredients:

• Gulab Jamun MTR Mix - 1 Packet
• Oil - For Deep Frying
• Sugar - 2 1/2 Cups
• Water - 3 Cups
• Elaichi/Cardamom - 6 No's
• Saffron (Optional) - Few Strands
• Ghee - 2 Tbsps

Preparations:

1. Sieve the MTR Gulab Jamun mix to remove all the lumps.
   
2. Lightly blend Jamoon Mix with water (in 1:1/4 proportion) to make dough of smooth consistency.Slowly add water according to the instructions on the pack(add carefully as less is needed) and make a smooth dough without any cracks. No need to knead hard, just gather with your hands so that it forms a smooth dough without lumps. 
   
3. Keep it aside for 5 mins and make small equal sized balls.The balls should be smooth outside, but do not roll so tightly applying pressure. Just roll softly but until smooth.
4. Meanwhile prepare the sugar syrup (according to the instructions on the pack) with water, sugar, powdered elaichi and saffron. Bring to boil and stir until the sugar dissolves completely and syrup becomes slightly sticky. Do not boil too much, boil for 8 to 10 mintues in a medium flame. Keep it aside.
   
5. Bring the oil hot, not smoking hot, but hot enough to fry the jamuns. Keep in a medium flame and fry the rolled jamuns.Keep rolling the jamuns gently with the use of the ladle inside the oil so that it gets evenly cooked and fried to deep golden brown in colour. Fry only few at a time, don't dump the Jamuns so many in oil.
   
6. Drain the Jamuns in a kitchen towel to cool off a little and immediately add them to hot Sugar syrup. Let all the Gulab Jamuns get soaked well in the syrup for at least 3 hrs and enjoy the soaked, syrup drunken Jamuns! 
   
7. Serve them Hot or Cold. If preferred, you can top it with vanilla ice cream and enjoy.

Note:

• If you have cracks in the dough or balls when you are making, sprinkle more water and make a smooth dough. Apply ghee to your hands if it's sticky,while making balls. 
• Make sure you drain the Jamuns well in kitchen tissue before droping them in the hot Sugar Syrup.
• If oil is too hot, then Jamuns gets brunt and won't get cooked from inside. So make sure you cook in low or medium flame maximum.
• If oil is not hot enough, the Jamuns will get cracked and suck more oil and they will not be cooked from inside and will not absorb Sugar Syrup.
• To test the right hotness of oil take a small piece of dough and put it into the oil. The dough first sits at the bottom of the pan and then slowly rises to the top—that is the right temperature at which we have to fry the Jamuns. If the dough rises fast from the bottom of the pan, it indicates the oil is overheated. You need to switch off the stove and wait for a while.
• Keep turning the jamun while frying to ensure even browning. But be gentle.
• Sometimes oil will get low in heat while you fry jamun, so make sure to keep the flame more in between when needed.
• The Jamun may look too dark when you take out from oil but it gets the gorgeous red colour as it gets soaked in syrup.
• Keep the sugar syrup warm till you finish frying all the Jamuns.Heat the sugar syrup again before dropping the gulab jamuns, if it has become cold. 

Menthi Majjiga

Ingredients:

• Curd - 7 to 8 Tbsps
• Ajwain/Carom Seeds - 1 tsp
• Methi Seeds/Methi Powder - 1/8 tsp
• Mustard Seeds - 1 tsp
• Green Chilies – 3 No's
• Curry Leaves – Few
• Red Chilies – 1 No
• Asafoetida/Hing - 1/8 tsp
• Turmeric Powder - 1/4 tsp
• Salt - 1/2 tsp or To Taste
• Oil - 5 Tsps
• Coriander - Few Springs
• Water - As Required

Preparation:

1. Take curd in a bowl and churn it to make buttermilk. Add water accordingly and make thick buttermilk.
2. Add Salt and Turmeric powder and mix well.Add finely chopped green chillies to it and keep it aside.
3. Heat a pan and add oil to it. When the oil is hot add Mustard seeds and Ajwain seeds and fry till they splutter.
4. Then add Methi sedds or Methi powder and fry till the seeds start changing color. 
5. Add curry leaves, Hing and red chillies. Fry all well. 
6. Now add this seasoning to the prepared buttermilk and mix well. 
7. Garnish with finely chopped coriander leaves and serve with plain rice and plain dal.

Beans-Carrot Senagapappu Curry

Ingredients:

• Green Beans - 1 Cup Finely Chopped
• Carrots - 2 No's Medium
• Grated Coconut - 3 to 4 Tbsps
• Chana Dal / Sanaga Pappu - 1/2 Cup Soaked for 1/2 hr
• Green Chilles - 2
• Salt - 1 Tsp
• Chana Dal - 1 Tsp
• Urad Dal - 1 Tsp
• Mustard Seeds - 1/2 Tsp
• Cumin Seeds - 1/2 Tsp
• Dry Red Chillies - 2
• Curry Leaves - 1 Strand
• Turmeric - 1/4 Tsp
• Hing - 1/4 Tsp
• Oil - 5 Tsps
• Water - As Required

Preparations:

1. Heat oil in a cooking vessel, add the mustard seeds and let them splutter, followed by the urad dal, chana dal and cumin seeds, let the dal and cumin change color. Add the green chillies,curry leaves, and dry red chillis, and stir fry for a few seconds.Add turmeric and hing and fry well.
2. Add soaked and drained chana dal to the above seasoning and add water to it and cook the dal till it turns soft and tender.
3. Add green beans, peeled and cut carrots and cook till they are completely cooked, for about 15min, adding water if required.
4. Add salt and grated coconut and mix well.Serve hot with Rice.

Carrot Senagapappu Curry

Ingredients:

• Carrots - 3 No's Medium
• Grated Coconut - 3 to 4 Tbsps
• Chana Dal / Sanaga Pappu - 1/2 Cup Soaked for 1/2 hr
• Green Chilles - 2
• Salt - 1 Tsp
• Chana Dal - 1 Tsp
• Urad Dal - 1 Tsp
• Mustard Seeds - 1/2 Tsp
• Cumin Seeds - 1/2 Tsp
• Dry Red Chillies - 2
• Curry Leaves - 1 Strand
• Turmeric - 1/4 Tsp
• Hing - 1/4 Tsp
• Oil - 5 Tsps
• Water - As Required

Preparations:

1. Heat oil in a cooking vessel, add the mustard seeds and let them splutter, followed by the urad dal,chana dal and cumin seeds, let the dal and cumin change color. Add the green chillies,curry leaves, and dry red chillis, and stir fry for a few seconds.Add turmeric and hing and fry well.
2. Add soaked and drained chana dal to the above seasoning and add water to it and cook the dal till it turns soft and tender.
3. Add peeled and cut Carrots and cook till they are completely cooked, for about 15min, adding water if required.
4. Add salt and grated coconut and mix well.Serve hot with Rice.

Beans Sanagapappu Curry

Ingredients:

• Green Beans - 1 Cup Finely Chopped
• Grated Coconut - 3 to 4 Tbsps
• Chana Dal / Sanaga Pappu - 1/2 Cup Soaked for 1/2 hr
• Green Chilles - 2
• Salt - 1 Tsp
• Chana Dal - 1 Tsp
• Urad Dal - 1 Tsp
• Mustard Seeds - 1/2 Tsp
• Cumin Seeds - 1/2 Tsp
• Dry Red Chillies - 2
• Curry Leaves - 1 Strand
• Turmeric - 1/4 Tsp
• Hing - 1/4 Tsp
• Oil - 5 Tsps
• Water - As Required

Preparations:

1. Heat oil in a cooking vessel, add the mustard seeds and let them splutter, followed by the urad dal,chana dal and cumin seeds, let the dal and cumin change color. Add the green chillies,curry leaves, and dry red chillis, and stir fry for a few seconds.Add turmeric and hing and fry well.
2. Add soaked and drained chana dal to the above seasoning and add water to it and cook the dal till it turns soft and tender.
3. Add green beans and cook till they are completely cooked, for about 15min, adding water if required.
4. Add salt and grated coconut and mix well. Serve hot with Rice.

Cabbage Pappu (With Pesara Pappu)

Ingredients:

• Cabbage - 3 Cups Shredded
• Pesarapappu/Moong Dal - 1 Cup
• Turmeric - 1/4 Tsp
• Salt - 1 Tsp
• Green Chillies - 3 No's
• Mustard Seeds - 1/2 Tsp
• Cumin Seeds - 1/2 Tsp
• Urad Dal - 1 Tsp
• Red Chillies - 3 No's
• Curry Leaves - 1 Strand
• Hing - 1/4 Tsp
• Oil - 4 Tsps

Preparations:

1. Take a heavy bottomed vessel, wash Moong Dal and add 2 cups of water and cook till it is 3/4th done.
2. Add shredded Cabbage to dal and cook on a medium flame for another 15-20 minutes.Add water at this stage, if required.
3. Add Turmeric, Salt and Green Chillies and mix well.
4. Take Oil in a pan and Mustard and Cumin seeds and let them Pop.Add Urad Dal and fry till it turns red.Add Hing,Curry leaves and Red Chillies and stir fry for few seconds.
5. Add the above tempering to the Simmering dal and mix well.
6. Turn off heat and serve hot with Rice.

Anapakaya Pappu (With Pesara Pappu)

Ingredients:

• Anapakaya/Bottle Gourd - 1 No's Medium
• Pesarapappu/Moong Dal - 1 Cup
• Turmeric - 1/4 Tsp
• Salt - 1 Tsp
• Green Chillies - 3 No's
• Mustard Seeds - 1/2 Tsp
• Cumin Seeds - 1/2 Tsp
• Urad Dal - 1 Tsp
• Red Chillies - 3 No's
• Curry Leaves - 1 Strand
• Hing - 1/4 Tsp
• Oil - 4 Tsps

Preparations:

1. Take a heavy bottomed vessel, wash Moong Dal and add 2 cups of water and cook till it is 3/4th done.
2. Add peeled and cut Bottle Gourd peices to dal and cook on a medium flame for another 15-20 minutes.Add water at this stage, if required.
3. Add Turmeric, Salt and Green Chillies and mix well.
4. Take Oil in a pan and Mustard and Cumin seeds and let them Pop.Add Urad Dal and fry till it turns red.Add Hing,Curry leaves and Red Chillies and stir fry for few seconds.
5. Add the above tempering to the Simmering dal and mix well.
6. Turn off heat and serve hot with Rice.

Beerakaya Pappu (With Pesara Pappu)

Ingredients:

• Beerakaya/Ridge Gourd - 2 No's Medium
• Pesarapappu/Moong Dal - 1 Cup
• Turmeric - 1/4 Tsp
• Salt - 1 Tsp
• Green Chillies - 3 No's
• Mustard Seeds - 1/2 Tsp
• Cumin Seeds - 1/2 Tsp
• Urad Dal - 1 Tsp
• Red Chillies - 3 No's
• Curry Leaves - 1 Strand
• Hing - 1/4 Tsp
• Oil - 4 Tsps

Preparations:

1. Take a heavy bottomed vessel, wash Moong Dal and add 2 cups of water and cook till it is 3/4th done.
2. Add peeled and cut Ridge Gourd peices to dal and cook on a medium flame for another 15-20 minutes.Add water at this stage, if required.
3. Add Turmeric, Salt and Green Chillies and mix well.
4. Take Oil in a pan and Mustard and Cumin seeds and let them Pop.Add Urad Dal and fry till it turns red.Add Hing,Curry leaves and Red Chillies and stir fry for few seconds.
5. Add the above tempering to the Simmering dal and mix well.
6. Turn off heat and serve hot with Rice.

Aloo, Onion Curry

Ingredients:

• Potatoes - 2 Medium
• Onion - 1 Medium
• Mustard - 1/2 Tsp
• Cumin - 1/2 Tsp
• Chana Dal - 1/4 Tsp
• Urad Dal - 3/4 Tsp
• Hing - 1/4 Tsp
• Turmeric - 1/4 Tsp
• Green Chillies - 5 
• Ginger - 1/4" Piece
• Salt - 3/4 Tsp
• Oil - 5 Tsps
• Curry Leaves - 1 Strand
• Coriander - 3 to 4 Springs

Preparation:

1. Wash the Potatoes,boil them in a Microwave, peel and cut into cubes.
2. Peel the Onion and cut into thin slices.
3. Heat a pan and add Oil to it.When the oil is hot add Chana dal, Urad dal and fry till it reaches golden brown color. Then add mustard and cumin seeds and fry them well. 
4. Now add Hing, curry leaves, finely chopped green chillies, ginger and fry them well. 
5. Add thinly sliced onions and fry till they are transparent. Now add the turmeric powder, salt and mix well. 
6. Finally add the potatoes and mix well till the curry is uniformly coated with the turmeric color. 
7. Garnish with finely chopped coriander leaves and serve hot.

Pesarattu - Upma

Ingredients:

• Whole Green Gram / Pesalu – 1 Cup
• Raw Rice – 1/2Cup
• Green Chillies – 10 to 12
• Ginger – 1/4” Piece
• Cumin Seeds – 1 Tbsp
• Onion - 1 Medium 
• Oil for Frying
• Upma for Filling

Preparation :

1. Wash and soak Whole green gram dal and raw rice in a bowl for 4 to 6 hours. 
2. Drain the water and add green chillies, ginger, cumin seeds and salt.
3. Grind the mixture to a smooth paste in a mixie by adding water if required, to get the right consistency.
4. Mix it well and keep it aside for fermenting.
5. Peel the onions and chop them finely into small pieces.
6. Heat the griddle to medium heat and grease it with little oil.Take a ladle full of batter 
7. and pour it in the centre of the griddle
8. and spread the batter evenly on the griddle with the base of the ladle in circular motion into a thin round layer.
9. Drizzle 1 tsp of oil around the edges of Pesarattu.
10. Top the Pesarattu with chopped onions and cook until it turns brown.
11. Flip the pesarattu over the other side and let it brown on medium heat for half a minute.
12. Flip it over again and add a big spoonful of Upma in the center of the pesarattu and fold
13. over the sides and cover the Pesarattu.
14. when done, serve hot with ginger chutney or coconut chutney or coriander chutney. 
15. The tasty Pesarattu-Upma or MLA-Pesarattu is ready to serve hot.

 Note:

1. You can also have it with only Onion topping as Onion Pesarattu.
2. Do not forget to ferment the batter for at least 5 to 6 hours for better results. 
3. Place this bowl in a big plate so that after fermenting if the batter overflows it falls into the plate which can be mixed back into the batter.

Carrot Halwa

Ingredients:

• Carrots – 4 Pink Variety
• Milk – 2 Cups or 1/2 Lit
• Sugar – 1/2 Cup
• Ghee – 3 Tsps
• Cardamoms – 5
• Cashew Nut Pieces – 10
• Raisins – 7

Preparation:

1. Wash  and Peel the carrots. Using a box grater with medium holed grater, grate the carrots.
2. Heat a heavy bottomed pan and add ghee. When ghee is melted add the cashew nut pieces and fry stirring on low flame till they turn to golden color. Remove them from ghee and fry raisins in the remaining ghee. Fry raisins till they swell up. Remove the raisins from ghee and add the grated carrots and fry in the ghee till dry.
3. Add Milk and cook the grated Carrots in the Milk in a medium flame with constant stirring. Cook till moisture evaporates and the Milk is reduced and the consistency is thick.In between, scrape the sides of the pan to remove the thickened milk adhering to the pan.
4. When the halwa is thick, add sugar and mix well. When sugar is melted the consistency of the halwa becomes thin. So cook stirring, till the halwa is thick. When the halwa is cooked to desired consistency, switch off the flame.
5. Remove the skin of Cardamoms and powder them using Mortar and Pestle.
6. Add cardamom powder, fried cashew nut pieces and fried raisins to the Halwa. Mix well and serve hot.

Note:

Use the pink variety carrots which are sweeter and tastier to make this halwa.

Minapa Sunnundalu

Ingredients:

• Urad Dal/Black Gram Lentil (without husk) - 1 Cup
• Raw Rice - 1 tbsp
• Granulated Sugar - 1 Cup
• Ghee/Clarified Butter - 1/2 Cup

Preparation:

1. Take a pan Dry roast Urad dal till golden brown color, and till you get nice aroma, which could take at least 15-20 minutes. Keep stirring the dal while dry roasting, otherwise it burns.
2. Then add rice and roast for 3min.Remove and allow it to cool.
3. Take both raw rice and black gram and put them in a mixie to make a fine powder and keep aside.
4. Blend the sugar to a fine powder and keep aside.
5. Heat ghee till it melts. Do not over heat and Keep aside.
6. Now mix together black gram powder and powdered sugar in a wide bowl. Slowly add hot ghee and keep mixing with hand, till the mix holds together.
7. Shape into round balls of the size of a big lime. The ghee should be just enough to hold the powders together and not drip while making balls.
8. Store the sunnundalu in an air tight container. They will Stay fresh for at least 2 weeks.

Poha Chivda

Ingredients:

• Thin Poha - 3 cups
• Ghee - 6 tbsps
• Mustard Seeds  - 1 tsp
• Curry Leaves - 1 Strand
• Roasted Chana Dal (Daliya) - 3 tbsp
• Raw Peanuts - 3 tbsp
• Tumeric Powder - 1/4 tsp
• Hing - 1/4 tsp
• Salt - 1 tsp
• Red Chilli Powder - 3/4 tsp

Preparation :

1. Roast Poha, Peanuts and Daliya in a non-stick pan with 3 tbsps of Ghee, stirring occasionally till the Poha is crisp (approx. 3 to 4 minutes).
2. Heat 3 tbsps of Ghee in a non-stick pan. Add mustard seeds, curry leaves and fry them.
3. When the seeds crackle, add Hing,Turmeric Powder,Salt,Red Chilli Powder and mix well.Simmer the stove before adding red chilli powder, mix well and switch off the stove immediately to avoid burning.
4. Add roasted Poha, Peanuts and Daliya  and mix well.
5. Cool and store in an air-tight container.

Bhel Puri

Ingredients:

• Murmura/Puffed rice - 2 cups
• Plain Sev - 1/2 cup
• Green chutney - 2 tsp
• Sweet chutney - 1 tblsp
• Onion - 1  small
• Tomato - 1  small 
• Coriander Leaves - 5 to 6 springs
• Potato - 1 small boiled
• Raw Mango - 2 tsps
• Lemon juice - 2 tsps
• Salt - 1/4 tsp
• Chaat masala - 1/2 tsp
• Red Chilli Powder - 1/4 tsp
• Pomegranate - 3 tsps (Optional)
• Roasted Peanuts - 2 tsps (Optional)
• Papdi - 6-8 , broken roughly (Optional)

Preparation:

1. Finely chop the onions, deseed the tomato and chop them into small pieces.
2. Chop the raw mangoes finely and the boiled potatoes into cubes and chop the coriander leaves finely.
3. In a wide bowl add puffed rice, and add chopped onions, tomatoes,raw mango,peanuts and potatoes.
4. Add Sweet chutney, Green chutney,red chilli powder, chaat masala, little salt and mix well.
5. Now add crushed papdis. Add plain sev and pomegranate.Lastly add Lemon juice.
6. Mix well and serve immediately.While serving garnish with plain sev and finely chopped coriander leaves.

Note: Always make it just before serving else it will become soggy.

Gongura Pachadi

Ingredients:

• Gongura - 1 Bunch
• Green Chillies - 10 No's
• Oil - 15 tsps
• Turmeric - 1/4 tsp
• Mustard Seeds - 1 1/2 tsps
• Hing - 1/2 tsp
• Methi Powder - 1/2 tsp
• Salt - 1 1/2 tsps
• Red Chilli Powder - 2 tsps
• Onion - 1 Small (Chopped Finely)

Preparation:

1. Pluck the leaves of Gongura from the stems. Wash, clean and and keep it aside. On a clean cloth or tissue paper, spread these leaves to dry. 
2. Take 2 tsps of oil in a deep pan and heat it. When oil is hot add the dried Gongura leaves, Green Chillies and fry them in the oil till they change color from Green to Brown or Black.
3. Let it cool and add the fried Gongura, Green Chillies, Turmeric and Salt to a mixer grinder and grind it to a smooth paste by adding water if required.
4. Take 8 tsps of oil in a pan and heat it.When Oil is hot add Mustard Seeds and fry till they splutter.
5. Add Hing and Methi Powder and fry well.
6. Simmer it and add Red Chilli Powder and mix well. As soon as u add Red Chilli Powder, switch off the stove as it gets burnt easily.
7. Finally, add the seasoning to the ground Gongura mixture and mix well.
8. Take 5 tsps of oil in a pan and heat it.Add finely chopped Onions and fry till they are translucent.
9. Add fried Onions to Gongura mixture and mix well.
10. Transfer this to a serving bowl.

Kandi Podi

Ingredients:

• Toor Dal - 1 Cup
• Chana Dal - 1/2 Cup
• Moong Dal - 1/4 Cup
• Urad Dal - 1/4 Cup
• Cumin Seeds (Jeera) - 2 tsps
• Red Chillies - 10 to  12 No's
• Salt - 2 tsps

Preparation:

1. Heat a heavy bottomed pan and add Jeera, Red Chillies, Toor Dal, Chana Dal, Moong Dal, Urad Dal and dry roast them stirring on a low flame, till they release a nice aroma.
2. It takes 8 to 10 minutes to dry roast the ingredients.Let it cool for sometime.
3. To a mixie jar add the cool mixture and salt and grind the ingredients to a fine powder.
4. Serve Kandi Podi with Hot Rice and Ghee.

Kothimeera Pachadi

Ingredients:

• Coriander - 1 Bunch
• Turmeric Powder - 1/4 tsp
• Salt - 1 tsp
• Green Chillies - 6 No's
• Jaggery - 10 gms
• Tamarind - Small Gooseberry Size
• Mustard Seeds - 1 tsp
• Cumin Seeds (Jeera) - 1/2 tsp
• Methi Powder - 1/2 tsp
• Red Chilli Powder - 1 1/2 tsps
• Hing - 1/2 tsp
• Oil - 4 to 5 tsps
• Water - As Required

Preparation: 

1. Add washed and cleaned Coriander, Chopped Green Chillies, Turmeric, Salt, Jaggery and Tamarind to a mixer and grind to a paste adding water if required.
2. Heat a pan and add oil to it. Add Mustard Seeds and Jeera and fry till the seeds start changing color.
3. Add Hing and Methi Powder and fry well.
4. Simmer it and add Red Chilli Powder and mix well. As soon as u add Red Chilli Powder, switch off the stove as it gets burnt easily.
5. Finally, add the seasoning to the ground Coriander mixture and mix well.
6. Transfer this to a serving bowl.
7. This goes well with Idli, Dosa etc.

Tomato Pachadi

Ingredients:

• Tomatoes - 6 No's
• Turmeric Powder - 1/4 tsp
• Tamarind - Medium Gooseberry Size
• Salt - 1 1/2 tsp
• Red Chilli Powder - 2tsps
• Methi Powder - 1/2 tsp
• Mustard Seeds - 1 tsp
• Hing - 1/4 tsp
• Oil - 8 tsps

Preparation: 

1. Wash, Clean, Cut the Tomatoes.
2. Heat a non-stick  pan and add 1 tsp of oil to it. Add Cut Tomatoes, Turemric, Tamarind and Salt and cook well.
3. Cook Covered till Tomatoes are soft and juice oozes out from it.
4. Let it cool and take the cooked ingredients to a mixie jar and grind to a smooth paste.
5. Heat a pan and add oil to it. Add Mustard Seeds and fry till the seeds start changing color.
6. Add Hing and Methi Powder and fry well.
7. Simmer it and add Red Chilli Powder and mix well. As soon as u add Red Chilli Powder, switch off the stove as it gets burnt easily.
8. Finally, add the seasoning to the ground Tomato mixture and mix well.
9. This goes well with Idli, Dosa, Utappam and Hot Rice.

Dosakaya Mukkala Pachadi

Ingredients:

• Dosakaya - 1 Medium
• Turmeric Powder - 1/4 tsp
• Tamarind - Small Gooseberry Size
• Salt - 1 tsp
• Coriander - 10 Springs
• Green Chillies - 6 to 8 No's
• Red Chillies - 6 No's
• Urad Dal - 1 1/2 tsp
• Methi Seeds - 1/4 tsp
• Mustard Seeds - 1 tsp
• Cumin Seeds (Jeera) - 1/2 tsp
• Chana Dal - 1/2 tsp
• Hing - 1/4 tsp
• Oil - 6 tsps

Preparation: 

1. Wash, Clean, Peel and Cut Dosakaya. Discard the seeds.Taste the Dosakaya for bitterness before proceding further. If the bitterness is in the flesh, choose another Dosakaya.Chop the Dosakaya into fine pieces.
2. Heat a pan and add oil to it. Add Urad Dal, Chana Dal, Mustard Seeds, Jeera and lastly Methi seeds and fry till the seeds start changing color.
3. Add Red chillies, Hing and fry well.
4. Add 3 tsps of Cut Dosakaya pieces, Coriander,Green Chillies,Salt, Turmeric,Tamarind and finally add the seasoning to the mixie jar and grind them to a coarse paste.
5. Add the ground mixture to the remaining chopped Dosakaya pieces amd mix well.
6. Transfer this to a serving bowl.

Allam Pachadi

Ingredients:

• Ginger - 10 gms
• Turmeric Powder - 1/4 tsp
• Salt - 1 tsp
• Green Chillies - 8 to 10 No's
• Jaggery - 40 gms
• Tamarind - Big Gooseberry Size
• Mustard Seeds - 1 tsp
• Cumin Seeds (Jeera) - 1/2 tsp
• Methi Powder - 1/2 tsp
• Red Chilli Powder - 1 1/2 tsps
• Hing - 1/2 tsp
• Oil - 4 to 5 tsps
• Water - As Required

Preparation : 

1. Add peeled and cut Ginger Pieces, Chopped Green Chillies, Turmeric, Salt, Jaggery and Tamarind to a mixer and grind to a paste adding required water.
2. Heat a pan and add oil to it. Add Mustard Seeds and Jeera and fry till the seeds start changing color.
3. Add Hing and Methi Powder and fry well.
4. Simmer it and add Red Chilli Powder and mix well. As soon as u add Red Chilli Powder, switch off the stove as it gets burnt easily.
5. Finally, add the seasoning to the ground Ginger mixture and mix well.
6. Transfer this to a serving bowl.
7. This goes well with Idli, Dosa, Pesarattu etc.

Cabbage Curry with Onion

Ingredients:

• Cabbage - 1/2 Slice
• Onion - 1 Medium
• Green Chilies - 5
• Ginger - Small Piece
• Curry Leaves - 1 Strand
• Salt  - To Taste
• Turmeric Powder - 1/4 tsp
• Chana Dal - 2 tsps
• Urad Dal - 1 1/2 tsps
• Mustard Seeds - 3/4 tsp
• Cumin Seeds - 3/4 tsp
• Hing - 1/4 tsp
• Oil - 5 tsps

Preparation:

1. Heat a pan and add oil to it. 
2. When oil is hot add Chana Dal, Urad Dal and fry well. Fry till the seeds change color. Then add mustard seeds and cumin seeds and fry till the seeds splutter. 
3. Add the Hing, chopped curry leaves and finely chopped green chillies and ginger (or coarsely ground chilli-ginger paste) and fry well.
4. Add finely chopped onions and fry till they become translucent.
5.  Add turmeric powder and mix once. 
6. Add the finely chopped cabbage to the pan and mix. Cook till it becomes soft.
7. Add salt, mix and cook for few seconds.
8. Transfer this curry to a serving bowl. Serve with hot rice.

 Note: Use very little water while cooking the cabbage as the cabbage itself holds lot of water. Sprinkle just few drops while cooking. If required you can add few more drops and cook the cabbage.

Cabbage Curry with Coconut

Ingredients:

• Cabbage - 1/2 Slice
• Coconut  - 6 tsps Grated
• Green Chilies - 5
• Ginger - Small Piece
• Curry Leaves - 1 Strand
• Salt  - To Taste
• Turmeric Powder - 1/4 tsp
• Chana Dal - 2 tsps
• Urad Dal - 1 1/2 tsps
• Mustard Seeds - 3/4 tsp
• Cumin Seeds - 3/4 tsp
• Hing - 1/4 tsp
• Oil - 5 tsps

Preparation:

1. Heat a pan and add oil to it. 
2. When oil is hot add Chana Dal, Urad Dal and fry well. Fry till the seeds change color. Then add mustard seeds and cumin seeds and fry till the seeds splutter. 
3. Add the Hing, chopped curry leaves and add finely chopped green chillies and ginger (or coarsely ground chilli-ginger paste) and fry well.
4. Add turmeric powder and mix once. 
5. Add the finely chopped cabbage to the pan and mix. Cook till it becomes soft.
6. Add salt, mix and cook for few seconds. Then add grated coconut and mix well. 
7. Transfer this curry to a serving bowl. Serve with hot rice.

Note: Use very little water while cooking the cabbage as the cabbage itself holds lot of water. Sprinkle just few drops while cooking. If required you can add few more drops and cook the cabbage.