Drumstick mutton

This is a mutton curry with flavour of drumsticks.

It is called as mulakkada mutton.

Serves : 3 to 4

Preparation time : 1 hr 30 mins

Ingredients :

Mutton  : 1/2 kg

Drumsticks : 3 (cut into 2" pieces)

Onions : 3 to 4 medium size

Green chili's : 4

Oil : 6 tbsp

Water : 1/2cup

Salt to taste

For masala :

Cloves : 4

Cardamom : 2

Cinnamon : 2" piece

KhusKhus (or) Poppy seeds : 1 tbsp

Coriander seeds : 1 tbsp

Ginger : 2" piece

Garlic cloves : 2 big

Water : 1/2 cup

For Marination :

Salt : 1 tbsp

Chili powder : 1 tbsp

Paprika : 1 tbsp

Coriander powder : 1tbsp

Cumin powder : 1 tsp

Pepper powder : 1 tsp

Garam masala : 1tsp

Turmeric : 1/4 tsp

Method :

You need medium to small size pieces of mutton.

Wash those cut pieces with water once.

Take them to a bowl and add all ingredients listed for marination one by one and mix them all very well.

Cover it and let it marinate for at least 1/2 hour to one hour.

Mean while make masala paste.

Take a blender add all ingredients listed for masala and blend it to a smooth paste by adding water slowly.

(Don't add entire water at once)

Once the marination is done , Take a pressure cooker add oil to it.

Add finely chopped onions (minced onions) .

Let them turn to translucent.

Then add in slit green chili's , masala paste.

Wait till oil oozes out.

Now add marinated mutton to it.

Fry for 2 mins and add water to it.

Pressure cook it for 3 whistles.

Take off the flame and let pressure go off.

When you open the lid you can see some oil and water in it.

As Mutton cooks it will release oil and water from it.

Now add Drum sticks ,mix it and pressure cook it again for  1 or 2  whistles.

Wait for pressure to go , open lid , mix it once.

Put it on stove again in low flame.

Check for taste.

Cook it till you get your desired consistency.

Add chopped coriander and fried cashew nuts and Mix well.

Serve hot with Rice or Roti :)

Chicken Curry

This is the dish that i learn from my hubby and whenever we make this , he will have it with full satisfaction.

And this is the first non-veg dish i cooked after marriage.(or i can say in my life)

Whenever he gives this to his friends , they will ask how you got this consistency , texture and taste.

He says i learnt this from my mother , and she is a great cook :)

Serves : 3 to 4

Preparation time : 1 hr 30 mins

Ingredients :

Baby chicken : 1

Onions : 3 to 4 medium size

Green chili's : 4

Oil : 6 to 8 tbsp

Water : 1cup

Salt to taste

For masala :

Cloves : 4

Cardamom : 2

Cinnamon : 2" piece

KhusKhus (or) Poppy seeds : 1 tbsp

Coriander seeds : 1 tbsp

Ginger : 2" piece

Garlic cloves : 2 big

Water : 1/2 cup

For Marination :

Salt : 1 tbsp

Chili powder : 1 tbsp

Paprika : 1 tbsp

Coriander powder : 1tbsp

Cumin powder : 1 tsp

Pepper powder : 1 tsp

Garam masala : 1tsp

Turmeric : 1/4 tsp

Yogurt (or) curd : 3 tbsp

Lemon juice : 1 tbsp

Method :

You need medium to small size pieces of chicken.

Wash those cut pieces with water once.

Take them to a bowl and add all ingredients listed for marination one by one and mix them all very well.

Cover it and let it marinate for at least 1/2 hour to one hour.

Mean while make masala paste.

Take a blender add all ingredients listed for masala and blend it to a smooth paste by adding water slowly.

(Don't add entire water at once)

Once the marination is done , Take a pan add oil to it.

Add very very finely chopped onions (minced onions) .

Let them turn to translucent.

Then add in slit green chili's , masala paste.

Wait till oil oozes out.

Now add marinated chicken to it.

Fry till color changes ( 5 mins approx ).

Add 1/4 cup of water , cover and cook till it thickens , Remove lid mix it. ( 10 mins )

Do above step for 4 times.

Cook it uncovered for last time.

Add chopped coriander and fried cashew nuts and Mix well.

Serve hot with Rice or Roti :)

Stuffed bitter gourd curry

Serves : 2
Preparation time : 30 to 45 mins.

Ingredients :
Bitter gourd : 3
Whole Garlic pods : 2
Salt to taste
Chili powder to taste

Method:

Wash bitter gourd thoroughly.
Cut it into 2" pieces ,Scoop out the flush.
Take them in a bowl, add salt to them and let them rest for 1 hr.
After 1 hour press them so that bitter water comes out from them.
Wash them with water again.
Now take a pan add 2 tbsp oil.
Fry them till they are cooked , tender and the color changes. (or you can deep fry them in oil.)
You can use a lid to cover and cook.
Take them off the flame , let them cool.
Mean while, Take garlic and  remove the skin.
Take a pan add tsp of oil, fry garlic till color changes.
Let it cool down.
Grind this garlic with salt and chili powder to a paste ( without adding water )
Stuff this in bitter gourd.
Serve with rice.

Stuffed capsicum curry - 2

Serves : 2
Preparation time : 30 mins

Ingredients: 

Capsicum : 4 (very small size)
Sesame seeds : 4 tbsp
Grated coconut : 4 tbsp 
Green chili's : 3 
Salt to taste

Method :
Wash the capsicum.
Cut open the top and don't throw the stem.
Now Dry roast Sesame seeds and coconut till they are light golden brown in color.
Take it off the stove and let it cool down.
Add sesame seeds, coconut, chili and salt to blender.
Blend them to a fine paste by adding little water.Stuff this in the capsicum and keep the steam back as a lid.
In pan place these capsicums pour 1/2 tsp oil , cover and cook for 5 mins.
Do above step for 4 times (including that one) turning the capsicum to 4 sides.
At last take off the lid and Sprinkle salt.
Serve with Rice.

papdi chaat

This a street food in India.
Good evening time snacks.
For this you need to prepare papdi's first.

Recipe for papdi:

Makes : 40
Preparation time : 30 mins

Ingredients :
All purpose flour (or) maida : 1cup
salt : 1/2 tsp
oil (or) any kind of fat : 1 tbsp
Ajwain seeds (and /or) onion seeds : 1tsp
Water as required.

Method :
mix flour,salt,and oil together.
Add in water slowly.
Make a stiff dough.
(Don't knead to much)
Let the dough rest for 15 mins.
After 15 mins take some portion of dough, flatten it using a rolling pin.
Use some flour to dust for easy rolling.
Cut that into small circles using anything that is circular.
(top of a glass or Cookie cutter)
Now put two or three marks with fork here and there.
If you don't do this it will puff up like puri but you don't want that.
Take them and drop them in oil gently.
Deep fry till you get nice golden brown colour.
Take out , put them on paper towel so that if there is any excess oil it will be absorbed by that.

Now you can make chat with these papdis
For making chat you need

Ingredients :
Onion : 1 finely chopped
tomatoes : 1 finely chopped
cooked chick peas : 1/2 cup
Roasted peanuts : 1/2 cup
chat masala : 1tbsp
chili powder : 1tbsp
sev : 2 tbsp
tamarind chutney : 2 tbsp
green chutney : 2 tbsp
yogurt or curd : 2tbsp
coriander leaves : 2 springs

Method :

Arrange papdi's in a plate.
On top of each papdi add chopped onion , chopped tomato,chick peas, peanuts, tamarind chutney,green chutney,yogurt (or) curd, sev, coriander leaves.
Sprinkle some chat masala and chili powder.
Serve yummy dish as evening time snacks :)

Rice ravva

Rice ravva means broken Rice.
Now a days you can find these packets in shops.
But i am giving you how to prepare this at home.
It is so simple and easy.
Take one cup of rice.
You can take any variety of rice.
Wash it in water for 2 to 3 times.
Drain all the water.
Take a plain cloth, put this rice on that cloth and spread it.
Let it dry in home.
(Not with sun light)
After 1 or 2 days it will become dry.
Then take a blender add this rice to blender and whip it ( just on and off)for 2 times.
Do not grind it, as you want broken rice not rice flour.
Then sieve it , so that if there is any rice flour it will come out.
Take that broken rice and store it in a container.
You can make so many tiffin's with this rice ravva or broken rice :)

Chole chat

Serves : 2
Preparation time : 12hrs + 15mins + 15 mins
(soaking time + cooking time + preparation time)

Ingredients :

Chole (or) chick peas (or)garbanzo beans : 1cup
Onion : 1 1/2 finely chopped
tomatoes : 1 1/2 finely chopped
chole masala : 1 tbsp
chana masala : 1 tbsp
chat masala : 1tbsp
chili powder : 1tbsp
salt to taste
sev : 2 tbsp
tamarind chutney : 2 tbsp
green chutney : 2 tbsp
yogurt or curd : 2tbsp
coriender leaves : 2 springs

Method :
Soak chole over night or minimum of 4 hours.
pressure cook them till tender.
(or) you can use canned chick pea also.
Take a pan, add oil, add in onions, when translucent add tomatoes.
(One onion and tomato for this,save 1/2 of onion and tomato for topping)
Add in masalas, chili powder,salt.
Add water from boiled peas.
Let it boil.
Add peas.
Mash some of chick peas with spatula.
Switch off the stove.
Take a serving bowl.
Put Aloo tikki or crushed Aloo samosa.
(This is optional, if you want to eat chat as it is you can skip aloo tikki or samosa)
Add cooked chole mixture.
On top of it add chopped onion , chopped tomato,tamarind chutney,green chutney,yogurt (or) curd, sev, coriander leaves.
Sprinkle some chat masala .
Finally squeeze little lemon juice and serve hot.

Egg fried rice

Preparation time : 20 mins
Serves : 2

Ingredients :

Rice : 1 1/2 cup
eggs : 4
Finely chopped Vegetables onion,carrot,beans and peas (1 cup altogether)
Green chillies : 3
Jeera : 1tsp
ginger garlic paste : 1tbsp
cashew nuts : 10
Spices
cardamom : 2
cinnamon stick : 2" piece
cloves : 3
Bay leaf : 1
salt to taste

Method:

Soak rice for half an hour.
Take cooker add 2tsp of oil.
Add jeera,spices, cashew nuts, chopped green chillies and ginger garlic paste.
Add in vegetables saute a little bit.
Beat eggs into it and let them cook a little bit.
Add rice and fry it for 2 seconds.
Add water , salt.
Check for seasoning.
Pressure cook it for 2 whistles.
Serve with raita.

Puri

When i first prepared puri's they dint come out good.
My hubby and me together kneaded the flour for 15 mins to get the dough texture.
This is all because elders told us that, Puri dough should be very tight, otherwise it will absorb oil.
So we added very very less water than needed and made a very tight dough and when we prepared puri's, all edges are broken and they are shapeless.
After experimenting 2 times we came to know that , we need to add enough water to make a stiff dough. :) :)

Ingredients :

Wheat flour : 1cup
salt : 1tsp
water as required

Method :

Mix flour and salt.
Add in water slowly and mix the flour.(Don't add too much water)
The dough should be tight (From which you can make a round shaped puri, without cracking the edges)
Make lemon size balls out of the dough.
Flatten them using rolling pin , and aging don't flat them too thin or too thick.
Put these in oil to deep fry.
After you place them in oil press them down with spatula so they will puff up.
Serve with curry .

Tomato Rasam

Serves : 2
Preparation time : 10 mins

Ingredients :

Ripe tomatoes : 2
Tamarind pulp : 2 tbsp or if using tamarind lemon size ball(or 4 pieces)
Water : 1 1/2 cup
salt : to taste
coriander powder : 1/2 tsp
cumin powder : 1/2 tsp
Pepper powder : 1/2 tsp
Coriander leaves : 2 springs
Coconut : 2tsp (grated)

For tampering:
Mustard seeds : 1/2 tsp
Urad dal : 1/2 tsp
Jeera : 1/2 tsp
Green chillies : 2
Turmeric : 1/4 tsp
Hing : pinch

Method :
Take a bowl, put tomatoes,tamarind and half of coriander leaves in it.
Squeeze all together.
If you make rasam with squeezed tomatoes , then rasam tastes awesome.
Take a pan add 1tsp oil(don't add much 1tsp will be enough)
Add in the ingredients listed for tampering one by one.
Then add the squeezed mixture, water,salt,coriander powder,cumin powder and pepper powder.
Check for seasoning.
Let it come to boil.
Add coconut ,remaining coriander leaves and switch off the flame.
Serve with rice.

Stuffed capsicum curry - 1

Serves : 2
Preparation time : 3o to 40 mins

Ingredients:

Capsicum : 4 (very small size)
Besan (or) gram flour : 1cup approx
Ajwain seed : 1 tsp
salt to taste
oil : 1 tsp
water : 3tbsp

Method :
Wash the capsicum.
Cut open the top and don't throw the stem.
Now Dry roast flour on slow flame till nice aroma comes and lightly colour changes.
Take it off the stove and let it cool down.
Add in salt, ajwain seeds, oil and water.
(not like a dough and not like powder -- it is in between those two)
Stuff this in the capsicum and keep the steam back as a lid.
In pan place these capsicums pour 1/2 tsp oil , cover and cook for 5 mins.
Do above step for 4 times (including that one) turning the capsicum to 4 sides.
At last take off the lid and Sprinkle salt.
Serve with Rice.

Bengali Brinjal fry

Ingredients:

Brinjal : 1
Red chili powder : 2 tbsp
salt : 2 tbsp
Turmeric : 1 tbsp
Rice flour (or) corn flour : 1 tbsp
Peanut oil (or) sesame oil : 2 tbsp

Method :

Cut Brinjal into round slices of 1/2" thickness.
Take a plate and mix in all dry ingredients very well.
Coat this powder to brinjal spices.
Shallow fry them on tawa.
Serve as a side dish.
Goes well with Dal rice or rasam rice.

Mirchi ka salan

This is a dish from Hyderabad.

Ingredients:

Mild Green Chillies : 6
Onion : 1 (finely chopped or grated)
Peanuts : 2tbsp
Grated Coconut : 2tbsp
Sesame seeds : 1tbsp
Cardamom : 1
Cinnamon stick : 1"
Cloves : 2
Red chili : 1
Cumin seeds : 1/4 tsp
Onion seeds : 1/4 tsp (optional)
crushed Fennel seeds (sonf) : 1/4 tsp (optional)
Mustard seeds : 1/4 tsp
Fenugreek seeds or Methi seeds : pinch
curry leaves : 10
ginger garlic paste : 1 tbsp
Green chili paste : 1 tbsp
coriander powder : 1 tbsp
cumin powder : 1 tsp
Turmeric : pinch
Hing : pinch
Tamarind pulp : 2tbsp
Yogurt or curd : 2tbsp
Salt to taste

Method :

> First you need to dry roast
Peanuts,sesame seeds,coconut,cloves,cardamom,cinnamon,red chilies
Then Grind these into a fine paste and keep it aside.
> Slit Green chillies and fry them in 2 tbsp of oil , till they are soft and cooked.
(Don't forget to slit chillies)
> Now take a pan add 2 tbsp of oil.
Add mustard seeds, cumin seeds, fenugreek seeds, onion seeds,fennel seeds,curry leaves,hing.Saute them and then add onion , green chili paste, ginger garlic paste. Let onions to be brown , then add coriander powder, cumin powder,turmeric powder.
Now add in the paste that is made earlier.
Fry till oil separates.
Then add yogurt(curd),tamarind paste and 1/2 cup of water.
Check for taste and consistency.
Let the mixture come to boil.
Add in the chillies. cook for 5 mins.
Serve with rice or roti.

Variation :
Some people stuff chillies with potato mixture.

Malabar paratha

Makes : 4

Ingredients :

Maida (or) All purpose flour : 1 cup
Water or milk : 1/4 cup approx
Salt : 1 tsp
Sugar : 1 tsp
oil : 1/4 cup

Method :

Take bowl , add maida,salt,sugar and mix it with water or milk.
Make a smooth , stiff dough.
Apply oil to it and cover it with cloth and then keep a lid on it.
Rest for 15 to 30 mins.
Knead the dough again and make into 4 balls.
Apply oil to them.Cover them and Rest for 15 mins.
After 15 mins, apply oil to the surface and roll the dough very thin.
Take that and fold back and forth.
Then Roll into round.Apply oil,cover and rest it for 15 mins.
With that Dough using roller make paratha.
Fry on tawa.
Serve when hot.(It's good when it is hot)
And i don't say that it will take less oil, for making this paratha you need considerable amount of oil at each stage.

Besan sooji dosa (or) chenaga pindi morum attlu

Chenaga pindi morum attlu

Serves : 2
Preparation time : 10 mins

Ingredients :

Besan or Gram flour : 1 cup
Sooji or Semolina : 1 cup
Hing or Asfotida : pinch
Salt to taste
Chili powder to taste

Method :

In a bowl mix all ingredients.
Slowly add water to it and make batter like masala dosa batter consistency.
(Pouring but not too thin)
Pour batter in center of tawa and spread it circularly towards end.
Serve hot with Yogurt or pickle.

Rasgulla

Makes : 12
Preparation time : 1hour approx

Ingredients :

Whole Milk : 4 cups
vinegar (or) lemon juice : 3 to 4 tbsp
Water : 3 cups
Sugar : 1 1/4 cup
cardamom powder : 1/2 tsp
ice cubes : 10

Method :
Take a pan and add milk.
When it started to boiling (bubbles should come) add vinegar or lemon juice till you can see clear water.
Once milk is curdled take it off the stove immediately, add ice cubes.
(To stop the process of curdling)
(If you don't have ice cubes, Strain it and wash it with cold running water)
after 3 mins strain the water , take the paneer and keep it in a cloth and hang it for 1/2 hour.
After 1/2 hour Squeeze out all the water from paneer.
Put it on a work surface and knead it well for 5 mins untill you get a nice and soft dough.

Make 12 small balls out of that dough.
(After you cook them they will double in size)
Now take a cooker add 3 cups of water and 1 1/4 cups of sugar to it.
Add cardamom powder also.
Once it started boiling add in these small paneer balls.
(you don't want any sugar syrup consistency and if you dont put these paneer balls in hot boiling water they will break open)
and pressure cook it for 2 or 3 whistles.
Take it off the stove, when the pressure is gone open it and cool it for 2 hrs.
Then keep in fridge for 2 hours and then serve it.

Kottu paratha

Serves : 2
Preparation time : 15 mins

Ingredients :

Chapati : 4
(You can use any kind of chapati or paratha.
and You can make this with leftover chapatis too.)
Onion : 1
Tomato : 1 1/2
ginger garlic paste : 1tbsp
Green chilli's : 2 very finely chopped
mustard seeds : 1/2 tsp
urad dal : 1tsp
curry leaves : 6
coriander leaves : 2tbsp chopped
Spice powders 1/2 tsp each
you can use any spice powder of your choice
Garam masala , chat masala, chana masala, coriander powder, cumin powder, red chili powder,pepper powder, chicken masala.............
Eggs : 4

Method :

Heat a pan.
add 2 tbsp of oil.
Add mustard seeds, urad dal, curry leaves.
Add onions and let them cook till translucent.
Add green chilli's , and ginger garlic paste.
Saute them and then add tomato.
Cook till they are soft.
Now add spice powders what ever you want.
I added garam masala, little chili pdr , pepper powder and chat masala.
Add in the salt.
Now add the chapati or paratha pieces.
check for seasoning.
Let them cook for 5 mins.
(you want spice level to be a bit high, because after adding eggs it will be reduced)
Now beat eggs into the pan and mix.
Cook the mixture till eggs are nicely cooked.
( If you are a strict vegetarian you can skip eggs )
Now crumble it with a spatula.
Add coriander leaves , mix it.

Serve it hot with Curd or Raita.
You can have it for breakfast, lunch, snacks or ever as dinner.

Spinach dal - 1

Serves : 2
Cooking time : 20 mins

Ingredients :

Spinach : 1bunch
Toor dal : 5 tbsp
water : 2cups

For tampering :
urad dal : 1 tsp
Mustard seeds : 1tsp
Jeera : 1tsp
Curry leaves : 10
Green chili : 2

Method :

Wash dal and pressure cook it with 2 cups of water till mushy.
finely chop spinach and keep aside.
Heat a pan add 1tsp of oil.
Add ingredients listed for tampering.
add spinach leaves and cook till they are soft.
Add mashed dal to it.
Add little water if you want thin consistency.
Then add salt and check for taste.
Let it boil once.

Serve it with Rice or roti

Drumsticks Rasam

This Rasam is one of our favourites.
This is a mild rasam goes well with rice and Toor dal.

Serves : 2
Preparation time : 20 - 30 mins

Ingredients :

Drumsticks : 3 cut into 2" pieces
Sesame seeds : 2 tsp
Coconut : 2 tsp
Green chillies : 2 or 3
Salt to taste
Rice flour : 2 tbsp approx.
Water : 2 cups
For tampering:
mustard seeds : 1/2 tsp
urad dal : 1/2 tsp
Jeera : 1/2 tsp
Garlic : 5-10 cloves

Method :
Cook Drumsticks with salt and water.
Take a pan . Add 1 tsp of oil to it.
Add ingredients listed for tampering one by one.
Add the boiled drum sticks with that water.
Parallelly, Grind Sesame seeds,coconut,green chili and salt with some water to a fine paste.
Add this paste to the pan.
Let the entire thing comes to boil.
Check for taste now.
Mix that rice flour with some water and make a smooth paste (Pouring consistency) of it.
Now add this rice flour mixture to the pan slowly by mixing rasam.
Check for consistency ( not too thick , not too thin)
And boil it for 5 mins.
Serve it with cooked toor dal and white rice (or) just with plain rice.

Traditionally they will make this with the thick supernatant water from overcooked rice ( Called as ganji in Telugu ) instead of water and rice flour combination.

Long beans curry

Serves : 2
Preparation time : 15 mins

Ingredients :

Long beans : 20
Onion : 1 finely chopped
Ginger garlic paste : 1tsp
Chili powder : 1tbsp
Salt to taste
Coriander powder 1/2 tsp
Turmeric : pinch
For tampering :
mustard seeds : 1/2 tsp
Urad dal : 1/2 tsp
Jeera : 1/2 tsp

Method :
Heat pan. Add 1 tsp of oil.
Add ingredients listed for tampering.
Add onions , When they are translucent add ginger garlic paste ,coriander powder and turmeric powder.
Wash and cut the beans finely.

Add these cut beans to pan.
Sprinkle little water, cover and cook for 5 mins.
Takeout lid, add salt and little water.
Cover and cook for 10 mins.
Remove lid add chili powder.
Serve with rice.

Rice Ravva and Moong Dal Upma

Pappu Sojje
This upma is prepared with rice ravva and Split yellow moong dal.
You can see how to prepare Rice ravva here .
Now a days Rice ravva is available in market also.

Serves : 2
Preparation time : 20 mins

Ingredients:

Rice ravva : 1 1/2 cups
Yellow moongdal : 1/2 cup
Water : 3 cups
Grated Coconut : 4 tbsp
For tampering :
urad dal : 1/2 tsp
mustard seeds : 1/2 tsp
jeera : 1/2 tsp
curry leaves : one spring
Hing : 1/4 tsp
Ginger : 1" crushed

Method :

Heat pan, add one tsp of oil to it.
Add ingredients listed in tampering one by one.
Add water , Split yello moong dal,coconut and salt.
Check for seasoning.
Once water comes to boil add Rice ravva and mix.
Mix it till it thickens.
Then reduce the flame to very low and cook for 10 to 15 mins.
Serve it with pickle and curd.

Ravva Dosa

My mother-in-law prepares dosas very well they just melt in your mouth.
I love dosas prepare by her.

Serves : 2
Preparation time : 30 mins + 5 mins

Ingredients:

Rice flour : 1/4 cup (3 tbsp)
Sooji : 1/4 cup (3 tbsp)
Maida : 1 1/2 tbsp
(Actually it is rice flour : sooji : maida = 1 : 1 : 1/2 )
green chilli's : 2
Ginger : 2" piece
Cumin seeds : 1/2 tsp
onion : 1 finely Chopped
salt to taste
water : 2 1/2 cups

Method :

mix rice flour, sooji, maida with water.
Add salt,chopped ginger,chopped green chilli's and cumin seeds to it.
Let it sit for a minimum of 30 mins.
(if you make dosas right after mixing, then they are not that crisp)
Make dosas , put some oil, wait for 2 mins (edges will raise up by themselves)
Sprinkle chopped onion on top ( This is called as vulli ravva in hotels).
Turn around wait for 1 min,turn it around again wait for one more min.

For a dosa to be crisp and nice three things matters ( tawa , batter consistency, soaking)
The tawa should not too hot and cool, heat should be moderate and tawa should be hot.
By experience you will know the batter consistency.
While pouring batter on tawa you can do two things
one is make a round on edge and fill the remaining gap.
two - just sprinkle the batter on tawa, cover entire tawa to form a nice dosa.


Serve it with besan chutney or coconut chutney.

Coconut Pulusu

Serves : 2
Preparation time : 10 mins

Ingredients :

Grated Coconut : 5 to 6 tbsp
Garlic cloves: 6
Tamarind pulp : 1/4 cup
turmeric powder : 1/4 tsp
water : 1 1/2 cup
Rice flour : 2 tbsp

For tampering :
Mustard seeds : 1/2 tsp
urad dal : 1/2 tsp
jeera : 1/2 tsp
Green chili : 2

Method :

Heat pan,add 1 tsp oil, add ingredients listed for tampering.
add Garlic and saute, then add turmeric powder.
Add tamarind puree and water.
then add salt and check for seasoning.
Add grated coconut.Wait for it to boil.
Mix the rice flour with 4 tbsp of water and add it to pan slowly once the water comes to boil.
It is some what thick in consistency.
cook for 2 mins.

Serve it with rice.

Vegitable Upma

Serves : 2
Preparation time : 15 mins

Ingredients :

Sooji : 1 cup
All kinds of vegetables
Carrot,capsicum,Onion,tomato,beans,peas,cauliflower,potato
water 4 cups ( if you want it thick use 2 1/2 cups of water. we like it thin so i used 4 cups of water )
salt to taste
cashew nuts : 10
turmeric : 1/4 tsp
Garam masala : 1/4 tsp
oil : 1 tbsp

For Tampering
mustard seeds 1/2 tsp
urad dal 1/2 tsp
jeera 1/2 tsp
Green chillis 2
curry leaves : one spring
Coriander leaves : 2 tbsp

Method :
Take pan, add oil , when oil is hot add ingredients listed for tampering and cashew nuts.
Add Vegetables , turmeric powder, salt and let them cook for 5 mins.
Add water , garam masala.Check for seasoning.
Let water comes to boil.
Then add Sooji very slowly(other wise it will form lumps if you add all at once)
cook for 2 mins.Switch off flame.
Add coriander leaves.
Cover for 2 mins.
Serve it with coconut chutney.

Tomato Rice

Serves : 2
Preparation time : 20 mins

Ingredients :

Rice : 1 cup
Water : 2 cups
Onion : 1
Tomatoes : 2
ginger garlic paste : 1 tbsp
Green chili's : 2
Whole spices - cardamom(2),cloves(3),cinnamon stick(2"),Bay leaf(1)
Jeera : 1 tbsp
Turmeric powder : 1/2 tsp
Cashew nuts : 10
Salt to taste

Method :

Soak rice for half an hour.
Take cooker add 1 tsp of oil. when hot add jeera then add whole spices,cashew nuts, and green chilli's.
Add onions and saute them, Add ginger garlic paste.
Add tomatoes and salt.
Add rice mix it and check for seasoning.
Add water and pressure cook it for 2 to 3 whistles.
Serve it hot with kachumber.

Besan Chutney

Serves : 2
Preparation time : 10 mins

Ingredients :

Besan : 5 tbsp
Tamarind paste : 2 to 3 tbsp
water : 1/4 cup or less
salt to taste
jaggary : 1/2 tsp
Termaric : pinch
For tampering:
mustard seeds: 1/2 tsp
urad dal : 1/2 tsp
Jeera : 1/2 tsp
Green chili : 1 or 2
Curry leaves : 6

Method :

Take pan , add oil, add the items in tampering one by one ,saute for one min and keep aside.
Fry Besan till nice aroma comes.
Mix it with other ingredients.
Add tampering to it.
Chutney should not be too thick and not too thin.
Check for taste.

This can be Served with any kind of dosa.

Moong bean Pattie

Pesarapindi Billalu

Grind the whole moong beans to get the moong flour.
Moong flour is also smooth as rice flour and other flours.
In India we generally have mills so you can give moong beans to them.
Moong flour is a little bit green in colour.

Serves : 2
Preparation time : 15 mins
Makes : 10

Ingredients :

Moong Flour : 3/4 cups
Rice flour : 1 1/2 cups
Chili powder : 2 tbsp
Salt to taste
water : 3/4 cup or accordingly
Sesame seeds : 3 tbsp

Method :

Mix all the ingredients except sesame seeds and make a thick dough like chapati dough.
Add salt and chili powder a little more -- when you fry the patties they will reduce a little bit.
Take handful dough and make smooth balls.
Roll this balls in Sesame seeds.

Take a Plastic cover and apply 2 drops of oil to it.
put this ball on plastic cover , press it and make a Pattie.
(Not too thin and not too thick)
Deep fry them in oil.
(Put it in oil , when it comes up press it down with spatula, then it will puff like a puri)
If you make the dough using hot water then u will get smooth and crispy billalu.

Serve Yummy dish with Butter or Yogurt.