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.