PESARA GARELU

required:split moongdal-2 cups,onion-1 big chopped,coriander-1 bunch chopped,ginger-30 g,green chillies-7 or 8,cumin seeds-1&1/2 tsp,salt-according to taste,oil to deep fry
method
wash and soak the moongdal for 5-6 hours or overnight.wash the dal again nicely.take the dal from the water in the vessel and put it in a colander.in this process discard the green part of the dal.green part need not be thrown away completely.grind this dal coarsely in a mixie with green chillies,salt and ginger.add cumin seeds,coriander and onion to this paste.deep fry the vadas.dip the hand in water to shape and drop the vadas easily in oil.

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FLAX SEEDS SPICE POWDER

required:flax seeds-1 cup,uraddal-1 cup,chanadal-1cup,toordal-1 cup,dry red chillies-2 cups,curry leaves-3 sprigs,salt-to taste
method
dry roast flax seeds,uraddal,chanadal,toordal,dry red chillies,curry leaves seperately in a pan until the colour changes.take a mixie jar and grind the dry red chillies coarsely.later add the remaining ingredients and grind coarsely

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MAMIDIKAYA PACHI PULUSU

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required:green mango-1 which turned ripe,onion-1 medium-,jaggery grated-7 or 8 tsp,salt- according to taste,water-3/4 th lt

tempering:oil-1/2 tbsp,mustard seeds-1/2 tsp,cumin seeds-1/2 tsp,dry red chillies-4,curry leaves-1 sprig,turmeric pd-a pinch
method
boil the mango pieces in 1 cup of water.cook until they turn little soft and mash.add the remaining water to this.tip in the onion,jaggery,salt and mix nicely.
prepare the tempering with the above items and add to the above mango mixture.crush the dry red chillies with hand.

SPICY BLACK GRAM DAL POWDER

required:whole black gram dal-1/2 cup,13-big size dry red chillies,crystal salt-1 tsp,garlic cloves with skin-3,curry leaves-2 sprigs
method
dry roast black gram dal until brown in colour.also dry roast red chillies,curry leaves until crisp and light brown in colour seperately.dry roast the salt for few seconds in the same pan.grind dry red chillies coarsely and later add black gram dal,salt,garlic cloves,curry leaves to the same mixer jar and grind coarsely.goes well with rice,idli,dosa.

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BEETROOT PACHADI

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required:methi seeds-1/4 th tsp,coriander seeds-1 tsp,beetroot-1 medium size grated,garlic cloves-5,dry red chillies-12,tamarind paste-1/2 tsp,salt-according to taste,cumin seeds-1 tsp,oil to fry beetroot-2 tsp

for tempering:oil-1 tsp,dry red chilli-1,mustard seeds-1/2 tsp,uraddal-1/2 tsp,chanadal-1/2 tsp,curry leaves-1 sprig

method

dry roast methi seeds,dry red chillies and coriander seeds seperately.fry the beetroot for 2 min.now grind

methi seeds,coriander seeds,dry red chillies,beetroot,garlic cloves,tamarind paste,salt,cumin seeds together.now prepare a tempering with the above items and add to the ground chutney.serve with rice.

KARAPPODI WITH PEANUTS

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required:peanuts with skin-3/4 th cup,cumin seeds-1 tsp,dry red chillies-3,garlic clove-1 with skin,salt-according to taste
method
dry roast cumin seeds,dry red chillies,peanuts seperately.grind dry red chillies first and later add peanuts,cumin seeds,garlic and salt to the same jar.do not grind finely.serve with idli or rice.

MOONGDAL UPMA

required:yellow moongdal-1 cup,water-1/2 cup,oil-1&1/4 tbsp,mustard seeds-1 tsp,uraddal-1tsp,chanadal-1/2 tsp,curry leaves-1 sprig,cashews-few broken,green chillies-5 finely chopped,sugar-1/4 th tsp,coconut grated-4 tsp,salt-1 tsp or according to taste,lemon juice-1/2 lemon
method
soak the moongdal for 2 hours.drain and grind coarsely with water.prepare idli's immediately.leave the bottom plate of the idli stand empty while putting the batter on the idli plates.these idli's are not soft like the regular idli's.it takes about 5-7 minutes for the idli's to be cooked in steam.when the idli's are warm take the idlis and grind with 3 or 4 tsp of oil coarsely in a mixie.
in another vessel heat the oil and tip in mustard seeds,uraddal,chanadal,curry leaves.when the mustards pop,
tip in curry leaves,green chillies and cashews.add the moongdal mixture,grated coconut to the pan when the cashews are fried and mix nicely.immediately add sugar,lemon juice and turn off the stove.keep it covered.

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MOOLI AND COCONUT CHUTNEY

required:oil-2 or 3 tsp,mooli-1small peeled and grated,dry red chillies-5,chanadal-1 tsp,uraddal-1 tsp,tamarind-small piece,coriander seeds-1/4 th tsp,cumin seeds-1/2 tsp,coconut grated-1 tbsp,water-to make a paste,salt-according to taste
method:
fry the dry red chillies in oil and when light brown remove.in the same oil fry chanadal,uraddal,coriander seeds,cumin seeds together.when the dal is brown in colour,add tamarind,mooli.when the raw smell of mooli disappears add the coconut.fry lightly and turn off.grind with salt and water.

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CHICKEN PODIMAS

required:oil-1&1/2 tbsp,mustard seeds-1/2 tsp,saunf-1/2 tsp,dry red chillies-2 broken,green chillies-3 finely chopped,curry leaves-1 sprig,onion-1 big finely chopped,turmeric pd-1/4 th tsp,tomato-1 small finely chopped,chicken-450 g,salt-according to taste,coriander pd-2 &1/2 tsp,red chilli pd-2 tsp,pepper pd-1 tsp,egg-1,coriander-few leaves,garam masala pd

method
1.heat the oil in a non stick pan
2.tip in mustard seeds and when they pop, tip in saunf
3.add dry red chillies,curry leaves
4.when the red chillies are light brown in colour add the onion,
   green chillies,salt,turmeric pd
5.after the onions sweat add the tomatoes and fry for 2 minutes
6.now it's time to add the chicken and fry.
7.tip in red chilli pd,coriander pd,pepper pd and fry till the oil appears on surface
8.add the egg and mix after a minute.
9.add coriander leaves and garam masala pd and mix
10.turn off after the egg is cooked.

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FRIED EGGS

required:eggs-2,salt-3 pinches,pepper pd-4 pinches,oil-to fry
method
boil the eggs and peel.take a pan ,which is deep in the middle and pour oil.heat it.now put the eggs in oil and fry until colour changes on all sides.remove from the pan and immediately sprinkle pepper pd,salt on the eggs.mix nicely.

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BEETROOT POHA

required:oil-1&1/2 tbsp,mustard seeds-1 tsp,chanadal-1/2 tsp,uraddal-1 tsp,curry leaves-1 sprig,dry red chillies-5 or 6 broken,beetroot-1 small grated,poha-2 cups,coriander-few leaves chopped,grated coconut-2 tsp,salt-according to taste
method
heat a non stick pan.pour the oil and when it is hot,tip in mustard seeds,uraddal and chanadal.when the mustards pop tip in the dry red chillies,curry leaves.when the chillies are light brown then add the beetroot.fry on a low flame for 2 minutes.meanwhile wash the poha and soak it in water for a minute and drain.squeeze out the water from the poha and add the poha into the pan and mix nicely on low flame.after 2 minutes add grated coconut, coriander and salt.mix nicely and turn off.

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METHI LEAVES AND CHICKPEA FLOUR BALLS

required:methi leaves-1 handful washed and finely chopped,turmeric pd-2 pinches,onion-1 small grated,cumin seeds-1/4 th tsp,coriander-few leaves,green chillies-2 finely chopped,chick pea flour-4 tbsp,coriander pd-1 tsp,salt-1/4 th tsp,red chilli pd-1/4 th tsp,ginger-1 small piece,garlic cloves-2
oil-to shallow fry the balls
method
make a paste of ginger and garlic.mix methi leaves,turmeric pd,onion,cumin seeds,coriander leaves,green chillies,coriander pd,salt,red chilli pd,ginger&garlic paste.little by little add chick pea flour to the leaves.the dough should not be firm as chapathi dough.make balls by applying oil to hands.shallow fry these balls on a low flame.serve with rice or as a snack.

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PONNANGANNI OR PONNUGANTI PORIYAL

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required:oil-1 tbsp,mustard seeds-1/2 tsp, uraddal-1/2 tsp,chanadal-1/4 th tsp,onion-1 small finely chopped,green chillies-4 or 5 slit,turmeric pd-a pinch,ponnanganni or ponnuganti leaves-2 bunches,coconut-2 tbsp grated,salt-according to taste
method
heat the oil and tip in mustard seeds,uraddal,chanadal.when the mustards pop add the onion,green chillies,salt.fry until the onion turns light brown in colour.next tip in the turmeric pd,ponnanganni leaves and mix nicely.fry on low flame.after a min add the grated coconut and fry till the leaves change colour and are soft.serve with rice

BEETROOT TOMATO RASAM

required:oil-1/2 tbsp,mustard seeds-1 tsp,curry leaves-1 sprig,dry red chillies-1 broken,beetroot-1 chopped in small pieces,tomatoes-4 chopped,water-1&1/2 lt,salt-according to taste,coriander-few leaves,garlic crushed-5 cloves, pepper corns-2 tsp
method
grind pepper corns to make powder.crush the chopped tomatoes with hand and add water to them.
heat oil in a pan and tip in mustard seeds,curry leaves.next add the dry red chilli.after it slightly changes colour tip in the beetroot pieces.fry them for a minute.now add the tomato and water mix.when the water starts boiling then add the crushed garlic,salt and pepper powder.cook further until the tomatoes are cooked.lastly add coriander leaves

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METHI CHAPATHI

required:wheatflour-6 or 7 big handfuls,chickpea flour-1 tbsp,salt-1/2 tsp or according to taste,red chilli pd-3/4 th tsp,methi or fenugreek -1 big bunch,oil-to fry
method
one handful of flour when kneaded becomes 1 big chapathi.wash the methi leaves with the stems.chop them all finely.add wheat flour,red chilli pd,salt,chickpea flour to the greens and knead like puri dough.leave it to rest for 20 min.dust with wheat flour while rolling the chapathi's.later make chapathi's in oil.

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PAPAYA AND DATES MILKSHAKE

required:dates-2 deseeded,papaya-4 or 5 small pieces,chilled milk-250 ml
method
blend all of them together and serve immediately

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MANGO DAL

required;toordal-1cup,water-2&1/2 cups,green mango-1 small,onion-1 small diced,green chillies-2 slit,water-1cup,turmeric pd-1/4 th tsp,red chilli pd-1 tsp,salt-according to taste
for tempering:oil-1&1/2 tbsp,mustard seeds-1 tsp,garlic cloves crushed-2,cumin seeds-1 tsp,curry leaves-2 sprigs
method
soak the dal in water-2&1/2 cups for 20 min in a pressure cooker.cook for 1 whistle on a high flame and turn off the stove.meanwhile in a small vessel cook mango pieces,green chillies,diced onion with 1 cup-water on a low flame until the mango is soft but not mushy.add this to the cooked dal and tip in turmeric pd,red chilli pd,salt.cook for another minute and turn off. pour the tempering into this.
for the tempering,heat the oil and tip in mustard seeds,garlic cloves together.when the garlic cloves are light brown in colour and mustard seeds crackle,tip in cumin seeds and curry leaves.when still hot pour this into the dal.

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METHI MOONGDAL FRY

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required:oil-1 tbsp,mustard seeds-1 tsp,uraddal-1 tsp,chanadal-1/2 tsp,dry red chilli-1 broken,curry leaves-1 sprig,turmeric pd-1/4 th tsp,yellow moongdal-3/4th cup,water-1/2 lt,methi leaves-4 bunches,salt-according to taste,garlic chilli pd-1 tsp

method
boil the moongdal with water for sometime on medium flame.when the dal is soft but not mushy drain.
take a non stick pan and pour oil into it.tip in the mustards,uraddal,chanadal,curry leaves.when the mustards pop and the dal is light brown then add the cooked moongdal,turmeric pd.after a min add the methi leaves 
and fry.fry until the methi leaves change colour and add garlic chilli pd,salt

PESARAKATTU

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required:moongdal-3/4 th cup,water-1/2 lt,salt-according to taste,red chilli pd-1/4 th tsp,turmeric pd-1 pinch,oil-2 tsp,mustard seeds-1/4 th tsp,cumin seeds-1/4 th tsp,curry leaves-1 sprig

method

boil the moongdal with water in an open vessel for sometime until the dal is cooked.it should not turn mushy.

drain the dal and collect the water.this dal can be used to prepare methi mongdal fry.

take a pan and heat up the oil.tip in mustard seeds,cumin seeds,curry leaves.when the mustards pop, pour the collected water into the pan and add turmeric pd,red chilli pd,salt.after one boil turn off the stove.

CAPSICUM WITH CHICKPEA FLOUR

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required:oil-1 tbsp,mustards seeds-1 tsp,uraddal-3/4 th tsp,curry leaves-1 sprig,turmeric pd-1/4 th tsp,capsicums-2 diced,chickpea flour-3/4 th cup,salt-according to taste,garlic chilli pd-1 tsp

method

heat the oil in a non stick pan and tip in the mustards,uraddal,curry leaves.when the mustards pop add the capsicums along with turmeric pd.stir fry for a min and add the chickpea flour.tip in the salt.keep frying until the chickpea flour is golden in colour and add the garlic chilli pd.

CAULIFLOWER AND POTATO FRY

required:cauliflower-1 small-seperated in florets,potatoes-2 diced in small pieces,oil-1 tbsp,onion-1 big- finely chopped,ginger&garlic paste-tsp,curry leaves-1 sprig,salt-according to taste,red chilli pd-3/4 th tsp tsp,garam masala-3/4 th tsp
method
blanch cauliflower and potato in boiling water for 2 min and drain.heat the oil in a non stick pan and fry the onion.when light brown in colour add the ginger&garlic paste and fry for a min.add the curry leaves,salt,red chilli pd.mix nicely and put the cauliflower,potato pieces now.fry further for sometime and lastly add the garam masala.serve with rice

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SOOJI MALAI TOAST

required:sooji-1 tbsp,cream-1tbsp,onion-1 small finely chopped,green chillies-2 finely chopped,coriander-few leaves finely chopped,salt-according to taste,bread slices

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method
mix sooji with cream and keep it aside for 10 minutes.also add onion,green chillies,coriander,salt to this paste.mix everything nicely.apply this paste on the bread slices. 
heat a nonstick tawa and put the bread slices on the tawa with the paste side facing the tawa.later turn to the other side and toast.serve with ketchup