Beetroot Fry (Beetroot Vepudu)

Ingredients:

Beet root - 2 (chopped)

Chana dal - 1 tbl spoon

Mustard seeds - 1 tbl spoon

Red chillies - 3

Tumeric Powder - pinch

Salt - to taste

Curry leaves - handful

Oil - 2 tbl spoons

Procedure:

1. Take pan and heat it in low flame. Now add oil, mustard seeds, chana dal, red chillies, curry leaves and saute it 

2. Then add chopped beetroot pieces mix it and fry well

3. Add turmeric powder, salt. Close lid and fry it until beetroot cooks

Ground Nut Chutney (Verusanaga Chutney)

Ingredients:

Ground Nuts - 1 cup (250ml)

Cumin Seeds - 1/2 tbl spoon

Garlic Cloves - 3

Green Chillies - 8

Salt - to taste

Tarmarind -1/2 (lemon size soak in water)

Water - 1/2 cup (125 ml)

:

For Seasoning:

Oil - 1 tbl spoon

Mustard Seeds - 1/2 tbl spoon

Chana Dal - 1 tbl spoon

Red Chillies - 2

Curry Leaves - handful

Procedure:

1. Take pan and heat in medium flame. Add ground nuts and fry it. Then add cumin seeds, garlic cloves fry it. Now add green chillies and fry it. Once ground nuts fried remove from flame and let ground nuts cool

2. Grind cumin seeds, garlic cloves, green chilles, fried groundnuts and grind. Now add salt, tarmarind with water and add 1/2 cup water and grind it (If you need still more water you can add). Take ground nut chutney into bowl

3. Now heat pan add 1/2 tbl spoon oil and add mustard seeds, chana dal, red chillies, curry leaves and fry it well and add in grinded ground nut chutney

5. Serve ground nut chuttney with idly or dosa

Spinach Stir Fry (Palak Fry) (Palakura Fry)

Ingredients:

Spinach (Palak) - 1/2 kg

Mustard Seeds - 1/4 tsp

Cumin Seeds - 1/4 tsp

Chana Dal - 1 tsp

Urad - 1 tsp

Onion - 1 tbl spoon (chopped)

Red Chillies - 2

Green Chillies - 2 

Garlic Cloves  -  5 (chopped)

Curry Leaves  - 5 

Turmeric Powder - pinch

Salt - to taste

Procedure:

1. Take a pan heat it  in medium flame. Add oil, mustard seeds, cumin seeds, chana dal, red chillies, garlic, green chillies, curry leaves and fry it

2. Now add spinach, turmeric powder mix it then close with lid and cook in low flame

3. Add salt and mix it and fry for 3 to 5 mins without lid

Potato Fry ( (Bangaaladumpa Vepudu#Aloo Fry)

Ingredients:

Potatoes - 1/ 2 kg (slices)

Jeera - 1 1/2 tbl spoon

Red chilli powder - 1/2 tbl spoon

Turmeric powder - pinch 

Salt - to taste

Red chillies - 3

Curry leaves - handful

Kasoori methi - 1 1/ 2 tbl spoon

Oil - 2 tbl spoons

Procedure:

1. Heat the pan in medium flame add oil, mustard seeds, red chillies, curry leaves fry it

2. Then add turmeric powder, potato slices and fry it

3. After 5 mins add salt and mix it then close with lid and let it fry

4. Once potatoes slices cooked and fried then add red chilli powder and mix well

5. Now add kasoori methi and mix it then remove from flame 

Coconut Chutney (Kobbari Pachhadi) (Spicy)

 

Ingredients:

For Chutney:

Coconut - 1 (chopped pieces)

Red chillies - 10

Garlic cloves - 5

Jeera - 1 1/2 tbl spoon

Salt - to taste

Tarmarind - (1/2 lemon size) (soak in water)

For Seasoning:

Oil - 1/2 tbl spoon

Mustard seeds - 1 tsp

Red chillies - 3 (broken into pieces)

Chana dal - 2  tsp

Curry leaves - handful

Procedure:

1. In Mixie add garlic,  jeera, red chillies and grind into powder

2. Then add coconut pieces and grind it

3. Finally add tamarind, salt and grind into paste by adding little water (don’t add too much water)

4. Take coconut chutney (kobbari pachhadi) into a bowl

5. Heat the pan and add oil then add chana dal, mustard seeds, curry leaves, red chillies and fry it

6. Then add this in spicy coconut chutney (kobbari pachhadi) mix well and serve with hot cooked rice and have it

Dal with meal maker (soy chunks) (pappu meal maker)

Ingredients:

Toor Dal - 1 cup (250 gms)

Mealmaker (Soy chunks) - 20

Tomatos (Medium Size) - 6 (Chopped)

Onion (medium) - 1 (chopped)

Green chillies - 6 (slices)

Tamarind - lemon size

Turmeric Powder - pinch

Red chilli powder - 1/2 tbl spoon

Salt - to taste

Water - 2 cups

For Seasoning:

Oil or Ghee - 1 tbl spoon

Mustard Seeds - 1 tbl spoon

Red Chillies - 5

Curry Leaves - 8

Garlic Cloves - 6

Procedure : 

1. Take bowl add toor dal and wash it. Now add tomato pieces, tamarind , onion pieces,  green chillies and water. Pressure cook upto 3 whistles.

2. Take bowl add water and boil water for sometime. It must be warm. Remove from flame and then add salt - 1/4 tbl spoon and mix it. Now add meal maker in that and mix it. It must become little soft. Then squeeze meal maker with hand and wash it in separate water.

3. Now take pan add 1 tbl spoon oil and heat it and add meal maker in oil and fry it until it change into light brown colour and remove it.

4. Take dal from pressure cooker and keep on stove add fried meal maker, turmeric powder, red chilli powder, salt and mix it. Cook for 10 to 15 minutes.

5. For seasoning add oil or ghee in pan and heat it. Then add garlic cloves, mustard seeds, red chillies, curry leaves and fry it and add in dal mix it. Serve it with hot rice.

Rice Cracker (Chekkalu, Pappu Chekkalu)

 Ingredients:

Rice Flour  - 2 cups (500 gms)

Chana Dal - 4 tbl spoons (soak for 30 mins)

Ajwain - 1/2 tbl spoon

Butter - 2 tbl spoons

Salt - to taste

Curry leaves  - handful finely chopped

Water - 1/2 cup or as required (boiled water)

Procedure:

1. Take bowl and add rice flour, salt, ajwain, butter, curry leaves, chana dal and mix it

2. Boil water and add water then mix to smooth dough

3. Take small ball of dough and apply oil on plastic cover and flatten with your hands. Repeat the same for rest of the dough

4. Heat oil and fry them. Fry them till light golden colour and remove and place them on tissue paper

5. Cool down and store them in air tight container

Boondhi Laddoo (Besan flour laddoo)

Ingredients:

For Boondhi:

Besan flour (Gram flour) - 2 cups (500 gms)

Baking soda - 1/2 tbl spoon

Cardamom - 6

Ghee - 2 tbl spoons

Cashew nuts - 1/4 cup

Dry grapes - 1/4 cup

A fine holed utensil

Oil - for deep frying boondhi

For Syrup:

Sugar - 2 cups (500 gms)

Water - 1 cup (250 ml)

Procedure:

For Syrup:

1. Put sugar and water in a vessel and boil until sugar dissolves

2. Boil for 5 minutes till bubbles forms on top

3. Add cardamom powder and mix and keep aside

For Boondhi:

1. Mix gram flour, baking soda with water as dosa batter

2. Heat oil in a heavy frying pan

3. Hold  utensil on top of that oil pan with one hand and with other hand pour some batter all over the holes. Tap gently till all batter has fallen into hot oil

4. Stir with another strainer and remove when light golden colour. Keep aside. Repeat for remaining batter. Now mix boondhi in syrup

5. Take pan add ghee in that and heat it. Now add cashew nuts, dry grapes and fry them. Then add that with ghee in boondhi mix. Cover and keep for 5 minutes

6. Now make them laddoos. Cool and keep open to dry, before storing in containers

Coconut Jaggery Laddoo (Kobbari Laddoo or bellam kobbari undalu)

Ingredients:

Grated Coconut - 2 cups (500 gms)

Jaggery  - 1 cup (250 gms)

Water - 1/4 cup

Procedure:

1. Take one large vessel and add jaggery and add water and let it come thick consistency in medium flame 

2.  To check jaggery consistency take a small bowl of water and drop small ball size of jaggery in water if it not melts then jaggery consistency is perfect

3. Now you can add grated coconut and mix it. Then keep in medium flame and cook for 10 to 15 mins  or until completely absorbs the mixture 

4. Cool down and shape them into balls. Then store them in air tight container