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.