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.