karapusa

Ingredients

• 2 cups besan flour(senagapindi)
• 2 cups rice flour
• water as required
• 2 tsp cumin seeds(crushed)
• 2 tsp chilli powder
• salt to taste
• oil for deep frying

Directions to cook

• Take a bowl and mix besan flour and rice flour,add water little by little to make a soft dough,just soft enough that it is pressed through easily with the janthikalu/chakali press.
• Heat the oil in the kadai.Take the janthikalu/chakali press and use the disc with smallest holes.Fill half of the press ith the dough and once the oil is hot,reduse to medium flame and using circular motin,press the jantikalu gottam to make concentric layers of the dough.Make sure the frying has to be done on medium flame to achieve that golden color and crispness.
• When the sev(karapusa) turns a golden color,turn over to the other side and let it also cook to a golden brown.Use a slotted ladle to remove onto an absorbent paper and cool.Repeat the same process till the rest of the dough is done.
• Take cumin seeds powder,chilli powder,salt and mix the three.
• Now mix this powder to the sev well.
• Cool completely before storing in an air tight metallic container.

Note: You can also mix chilli powder,salt and vaamu/ajwain powder(instead of jeera powder) in the dough itself.

Lenthil soup/Mild sambar/Pappu Charu

Ingredients

• 1 cup toor dal(kandipappu)
• 1 no tomato sliced
• 1 no onion sliced
• 3 green chillies
• Big lemon sized tamarind(soak in water to extract the pulp)
• 2 tsp oil
• 1 tsp chilly powder
• 1 tsp turmeric powder
• 1/2 tsp sugar
• salt to taste
• water as required

For Seasoning

• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2 red chillies
• 1 tsp urad dal
• curry leaves
• 3 no garlic cut into small pieces/crush the cloves
• coriander leaves

Directions to Cook

• Cook toor dal with 2 cups of water and mash it smooth.set aside.
• Heat oil in a pan and splutter mustard seeds.
• Add cumin seeds,red chillies,urad dal,curry leaves and garlic,leave till it turns light brown.
• Add onions,green chillies,tomato and saute till they become soft.
• Add salt,chilly powder,turmeric powder and mix it well.
• Add turmeric juice and mashed dal to the above and let it boil for 15-20mins.
• Garnish with coriander leaves and serve hot with rice.
• Eat along with papad/any fried curry.

Note:Add some vegetables like brinjal,okra etc to have a different taste.

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Gobi manchurian

Ingredients

• 1 medium cauliflower
• 4 tsp maida
• 1 tsp corn flour
• 2 tsp ginger garlic paste
• 2 tsp soya sauce
• 3 tsp tomato sauce
• 1 no onion finely chopped
• 2 no green chillies finey choppedoil as required
• salt to taste
• water as required
• coriander leaves

Directions to Cook

• Wash and cut gobi .
• Take a bowl and put maida,corn flour,salt,ginger garlic paste and water to make it a fine paste.
• Dip the gobi florets in the paste and deep fry until golden brown,set aside.
• Heat oil in apan and add onions,green chillies,salt and ginger garlic paste and leave it for 2mins.
• Now add soya sauce and tomato sauce and mix it well.
• Now add gobi and mix it well.
• Garnish with coriander leaves.
• Serve hot directly/with fried rice.

coconut chutney

Ingredients

• 1 full coconut
• 1/4 cup of chana dal and groundnut(mixed)
• 3 green chillies
• small lemon sized tamarind
• salt to taste
• water as required

For the Tempering

• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/2 tsp urad dal
• curry leaves
• 1 red chilly broken into pieces

Method

• Grate the coconut or cut into small pieces.
• Dry roast the groundnuts,chana dal and green chillies/Add little oil and roast these three ingredients till they turn to little brown.
• Allow them to cool and put them into the blender and blend it to a fine powder.
• Add coconut,tamarind and salt with little water and grind it to a fine paste.keep it aside.
• For tempering heat oil in a pan and add mustard seeds,cumin seeds,urad dal,curry leaves and red chilies and stir it well until the mustard seeds cracle.
• Pour the tempering over the cuhtney and mix it well.
• Serve with any breakfast like idli/dosas/upma etc..

Peanut Chutney

Ingredients

• 1 cup plain peanuts/groundnutsin(with or without skin,as preferred)
• 2 green chillies
• 2 red chillies
• curry leaves
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/2 tsp urad dal
• 1 tsp oil
• small lemon sized tamarind
• salt to taste
• water as required

Directions to Prepare

• Dry roast the groundnuts and green chillies in a kadai (stirring frequently) till they give off a gentle cooked aroma.
• Allow to cool completely and then grind the peanuts and chillies to a coarse powder.
• Add tamarind,salt and water to the above powder and make it to a fine paste.
• For seasoning,heat oil in a pan.Once hot,add the mustard seeds and once they splutter,add cumin seeds,red chillies,curry leaves and urad dal and let it turn to golden brown.
• Pour over chutney into this and serve with idlis or dosas.

Beerakaaya,senagapappu(Ridge gourd/turai,chanadal) curry

Ingredients

• 250gms Ridge gourd
• 100gms chana dal
• 1 no tomato
• 1 no onion
• 3 no green chillies
• 2 no red chillies
• 1/4 tsp turmeric powder
• 1 tsp chilli powder
• 1 tsp coriander powder
• 1 tsp ginger garlic paste
• 1 tsp garam masala powder
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• curry leaves
• salt as required
• 3 tsp oil
• kothimeera

Directions to Cook

• First wash and soak chana dal for atleast half an hour.
• Peel and cut Ridge gourd into small pieces of 1".
• Heat oil in a pan and splutter mustard seeds,cuminn seeds,red chillies and curry leaves.
• Add sliced onions,green chillies and fry till they are soft.
• Add tomatoes to it and leave it for 2mins.
• Add salt,turmeric powder,chilli powder,ginger garlic paste and coriander powder and mix it well.
• Drain chana dal to the above and saute it well till the water evaporates.
• Add ridgegourd pieces and mix it well.
• Cover it cook on slow flame for 10mins.
• Add a cup of water and cook till the ridgegourd and chana dal become soft and cooked.
• Add garam masala,mix well and remove fire.
• Add chopped coriander leaves and serve hot.

This curry goes well with rotis/white rice.

Onion Chutney

Ingredients

For Chutney

• 6 no(medium size)onions
• 5 tsp chana dal
  
• 3-4 chillies(increase your quantity as needed)
  
• pinch of tamarind
• 1/2 tsp sugar
• salt to taste

For Tempering

• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp urad dal
• 1-2 red chillies
• 1 tsp oil
• curry leaves
• coriander leaves

Method

• Dry roast the chana dal until it turns to little brown.
• Roast the green chillies also.
  
• (Optional)You can roast the onions in little oil/You can use the raw onions directly.
• Cool the chana dal and put it in a blender and blend it finely.
• Add onions,green chillies,salt,tamarind and sugar to the above mixture and mix it to a fine paste.
• Heat the oil in a pan and splutter the mustard seeds,cumin seeds,urad dal,red chillies and curry leaves.
• Add tempering to the chutney and garnish with coriander leaves.
• Serve with idli/dosa/vada.
  

Brinjal chutney/Eggplant chutney

Ingredients

• 1 no bringal(big one)
• 3 tbsp chana Dal
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp urad Dal
• 2 no red chillies
• 2 no green chillies
• curry leaves
• coriander leaves/cilantro
• pinch of tamarind
• turmeric powder
• 1/2 tbsp sugar
• salt to taste
• 2 tbsp oil

Directions

• Apply oil on all sides of the eggplant.Roast it directly on the flame till the skin is charred.
• Once it cools down,peel the skin and mash the eggplant.
• Take some oil in a kadai and heat it.
• Now roast the chana dal,green chillies and cool it.
• Put the chana dal,green chillies and tamarind to the blender and blend it finely.
• Add eggplant,turmeric powder,sugar and salt to the chana dal powder and blend it to a fine paste.
• Heat the oil in a pan,splutter mustard seeds, cumin seeds,urad dal,curry leaves and red chillies and add it to the chutney.Garnish it with cilantro.
• Serve with rice/idli/dosa.

Aloo Paratha

Ingredients:

To Prepare The Dough

• 4 cups of wheat flour
• Salt
• Water

Directions To Prepare

Mix the dough well and keep it aside for 20mins - 30mins.

For making the Stuffing

Ingredients

• 1/2 kg potatoes
• 4 chillies
• 2 tbsp oil
• 1 tbsp mustard seeds
• 1 tbsp cumin seeds
• 1 tbsp coriander powder
• 1 tbsp chilli powder
• 1/2 tbsp turmeric powder
• 1 tbsp lime juice
• Coriander leaves

Directions To Cook

• Boil the potatoes,peel off the skin and grate the potatoes.
• Grate chillies/cut them into very small pieces.
• Take oil in a pan.
• Add mustard seeds,cumin seeds fry them.
• Add grated potatoes,chillies,coriander powder mix it well and leave it for 5mins - 10mins.
• Cut coriander leaves very thinly.
• Add lime juice,coriander leaves and mix it well.
• Take chapathi dough and make it into medium size dumplings.
• Roll the dough into round size. Ensure that the edges are thin while the middle portion is thick.
• Now take the stuffing and keep it in the middle of the roll and close the edges to making it into a dumpling.
• Roll the dumpling again to spread the stuff evenly.Similar to a thick pizza crust/roti.
• Put the roll/paratha on the pan and cook it
• Add little ghee/butter on both sides of paratha.
• Serve hot with any pickle and curd.

Gobi Aloo kurma

Ingredients:

• 1/4 kg Gobi
• 1/4 kg Aloo
• 1 onion grated
• 1 tomato finely sliced
• 2 green chillies
• 1 red chilli
• 1 tbsp chilli powder
• 1/4 tbsn turmeric powder
• 1 tbsp coriander powder
• 2 tbsp oil
• 1/4 tbsp mustard seeds
• 1/4 tbsp cumin seeds
• curry leaves
• coriander leaves

Directions To Cook:

• Take oil into pan/khadai.
• Add tempering agents like curry leaves,mustard seeds,cumin seeds.
• Add grated onions,green chillies,turmeric powder,chilli powder,coriander powder.
• After it turns brown add tomatoes to it.
• Add cauliflower and leave it for 2mins.
• Add aloo and leave it for another 5mins.
• Add water to it and let it cook till the water is compeletly boiled.
• Add coriander leaves.
• serve with roti/rice.

Mixed vegetable curry

Ingredients

• 1/2 cup Carrot ( cut into medium size)
• 1/2 cup Potatoes(cut into medium size)
• 1/2 cup tomatoes
• 1/2 cup batani
• 1/2 cup clustred beans(cut into medium size)
• 1/2 cup indian broad beans(cut into medium size)
• 1/2 cup cauli flower
• 1 onion chopped
• 2 green chillies
• 1 tbsp ginger garlic paste
• 1 tbsp corriander powder
• 1/4 tbsp chilli powder
• 1/4 tbsp turmeric powder
• curry leaves
• Corriander leaves
• oil
• 1/2 tbsp mustard seeds
• 1/2 tbsp cumin seeds
• Salt to taste
• water

Directions to cook

• Take oil into a pan.
• Add mustard seeds,cumin seeds,curry leaves for tempering.
• Add chopped onions,green chillies,salt,turmeric powder,chilli powder and cook it until the onions turn into brown colour.
• Add tomatoes and leave it for 3mins.
• Add all vegetables to it,cover it and leave it for 5mins.
• Add water and leave until it is cooked well.
• Garnish with corriander.
• Serve with roti/rice.