Sweet Corn Vada

Ingredients:

Sweetcorn - 1 cup

Besan flour - 2 tbsp

Onion - 1

Green chillies

Ginger

Coriander leaves

Curry leaves

Salt

Oil

Procedure:

1. Grind sweetcorn in to paste and set aside.
2. Now take a bowl, add sweetcorn paste, finely chopped onion, ginger, curry leaves,coriander leaves, salt, besan flour and prepare like batter.
3. Take a large kadai with oil and heat it.
4. When oil is hot, make the batter in to balls and make them in to small vadas.
5. Drop the prepared vadas in to oil one by one and fry them until they turn to golden brown.

Rice flour upma

Ingredients

• Butter milk
• Cumin seeds
• Urad dal
• Curry leaves
• Ginger chopped
• Green chilly chopped
• Mustard seeds
• Red chilly
• Rice flour
• Salt

Method

1. Heat oil in a pan
2. add mustard seeds, let it splutter, then add red chilly, cumin seeds, Urad daal, chopped ginger, chopped green chilly, curry leaves, salt
3. Meanwhile take a bowl add rice flour, butter milk, salt mix it like a dosa batter
4. pour the batter into the pan and mix it well and cook for 5 minutes.
5. Serve this hot.

Methi Paratha

Ingredients

• whole wheat flour/atta
• Fenugreek leaves/methi
• 1 green chili, finely chopped
• Oil
• Water
• salt

Method

1. rinse and wash the methi leaves well, then drain them.
2. chop the leaves finely
3. in a bowl mix the flour and salt
4. add the chopped methi leaves, green chilies, oil and mix
5. pour some water and knead to a smooth dough.
6. make medium sized balls of the dough.
7. roll the dough into rotis.
8. on a tava cook the rotis with some oil or ghee till they are browned and cooked on both sides.
9. these have to cooked like the way we cook parathas on the pan.
10. serve hot with pickle, raitha, dal....

Chinta chiguru pachadi (Chintaku pachadi) or tamarind leaves chutney

Ingredients

1. Green Chilies
2. Methi Seeds
3. Coriander seeds
4. Cumin Seeds
5. Ground nuts
6. Chintaku or tamarind leaves
7. Salt for taste

Ingredients for tempering

1. Mustard Seeds
2. Cumin seeds
3. Hing
4. Dry Red Chilies
5. Curry leaves
6. Oil

Method

• Roast all the ingredients one by one and grind into fine paste.
• Wash and dry the leaves and then dry roast.
• Combine everything in mixer and grind to a fine paste.
• Heat a pan with oil, add all the tempering ingredients and add the ground paste to the hot oil and cook for a minute till the raw smell leaves.

Podi vankaya kura

Ingredients for Stuffing

1. Coriander seeds
2. Channa dal
3. Urad dal
4. Dry red chillis
5. Tamarind
6. Cloves
7. Garlic
8. Dry coconut
9. Salt to taste

For Kura

1. Brinjals, wash, and slit 
2. Oil

Method

• Add oil in a vessel, add all the ingredients mentioned above one by one, roast till they turn red and remove and grind them all together to a coarse dry powder. 
• Stuff this powder in the brinjal and keep aside.
• In the same vessel, add the remaining oil, and place the stuffed brinjals in the oil and cook. 
• Cover the pan with a plate fllled with water so that the brinjals will not be over burnt.
• Twist the brinjals in between different intervals.
• Repeat this process till the brinjals completely gets cooked.

Mango-Banana Milk shake

Ingredients:

Mango - 1 big
Banana - 2 ripe
Apple -1/2
Honey
Sugar
Icecubes
Milk - 250 ml

Method:

Peel mango, banana and cut into small pieces.
place mango banana milk ice cubes honey sugar into blender.
Meanwhile cut the apple into small pieces
Blend until smooth.
Add this apple pieces to milkshake and serve chilled.

Dal Makhani

Ingredients:

• 1 cup black lentils – soak in water for whole night
• 1/2 cup red kidney beans – soak in water for 8 hours and pressure cook along with blank lentils till soft
• 2 tbsp ghee
• 1 tsp cumin seeds
• Onions, finely chopped
• Green chillies, slit lengthwise
• Ginger garlic paste
• Red chilli powder
• Turmeric powder
• salt to taste
• Tomatoes, finely chopped
• Butter
• 2-3 tbsp malai

Method 

Pressure cooker the dals until they become mushy.

Heat ghee in a heavy bottomed vessel.

Add cumin seeds and let them splutter.

Add the chopped onions and green chillis and sauté the onions.

Add ginger garlic paste, turmeric, chilli powder and salt and combine.

 Add the chopped tomatoes and cook for 5-6 mts.

Now add the pressure cooked dals, butter along with a cup of water and cook for sometime.

Add malai and mix well.

Serve with hot rotis

Just Chillies

Ingredients:

• Long green chillies or Jalapeno: 10(slitted in the middle)
• Mustard powder :1/2 tsp
• Fenugreek powder:1/2 tsp
• Turmeric powder:1/2 tsp
• Red chilli powder:1/4 tsp
• Coriander powder:1/4 tsp
• Hing:1/2 tsp
• Salt: to taste
• Oil 
• Lemon juice

Method

1. Slit the green chilles length wise
2. Take some oil in the pan
3. Add all the ingredients one by one and fry till it loses raw smell .
4. Add the green chillies and fry till the skin becomes tender
5. Switch off the flame and add lemon juice
6. Serve with rotis :)

Ulava charu(Horse gram rasam)

Ingredients:

1 cup ulavalu (soaked overnight)
small lemon sized ball of tamarind
2 whole dry red chilies
10 curry leaves
1/2 tsp cumin seeds
1 tsp mustard seeds
2 tbsp oil
Garlic cloves
Tomato - 1 small
Rasam powder

Method:

1. Boil horsegram (ulavalu) and boil till it is well cooked.
2. Strain the liquid grind the cooked dal into paste.
3. Take 1/2 cup of cooked ulavalu and one cup of the strained ulavalu water and grind it to a paste. Keep aside the ulavalu paste.
4. Meanwhile boil tamarind and tomato and squeeze the pulp.Add the ulavalu paste, rasam powder, salt and boil for sometime.
5. Heat 1 tbsp oil in a skillet. Add mustard seeds and let them splutter.
6. Now add cumin seeds,whole red chillis and curry leaves and fry for few seconds and add to boiling rasam.
7. Garnish with coriander leaves.

Bendakaya vepudu (Bhindi fry)

Serves for 2 to 3 people
Ingredients

• Bhindi - 500 gms
• Mustard seeds - 2 tbps
• Red chilles - 3 to 4
• Garlic pods (crushed)
• curry leaves
• Till (fried) - 2 tbsp (optional)
• Oil
• salt
• Ground nut powder (optional)
• Chilli powder

Method:

1. Cut Bhindi into small pieces
2. Heat some oil in pan, add mustard, red chillies, curry leaves.
3. Add bhindi and fry till it loses the raw flavour, then add crushed garlic and fry for 2 minutes.
4. Add salt, groundnut powder, chilli powder, fried till and mix well.
5. Leave for 2 mins and switch off the flame.

Note

Bhindi should retain green color.

VankayaTomato Pachadi

Ingredients

• Brinjals 
• Tomatoes
• Green Chilies
• Red Chilies
• Tamarind
• Fenugreek Seeds
• Urad dal
• Mustard Seeds
• Turmeric Powder
• Hing
• Oil

Method

1. Cut brinjals into small cubes and add them to the salt water.
2. Cut the tomatoes, green chillies into small pieces.
3. Heat a pan and add oil to it.
4. When the oil is hot add the fenugreek seeds and urad dal, mustard seeds and fry  Then add the cut green chilies and red chili pieces and asafoetida.
5. Take this into a plate and fry the tamarind in the pan for a minute.
6. To the remaining oil add the chopped brinjal, add turmeric powder and fry brinjals
7. Take them into a plate and add the cooked tomatoes, fry for few minutes till water evaporates and take this into a plate. 

For Grinding

I have used rolu and rokali (motor and pestle) for making chutney
Take the seasoning ingredients in rolu and crush them with a pestle.
Remove the paste and add brinjal pieces and crush, similarly crush the tomatoes. Mix well with fingers.
Transfer the Pachhadi to a serving bowl.

We can also use mixie.