Quick Microwave Paala kova / Dhoodh Peda

INGREDIENTS:

1. Sweetened Condensed milk - 1 tin

2. Ricotta Cheese

PROCEDURE: (Quick microwave procedure)

Take a microwave safe bowl add in condensed milk and ricotta cheese in equal quantities and mix them well.
Microwave for 2 mins, mix well and microwave for another 1 min and mix well. Continue this process for 8-10 mins.
Add dry fruits to it for more taste and enjoy the kova.

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Quick Mango Mousse(No Gelatin)

INGREDIENTS:
For 2 cups:
1. Mangoes -2 Medium sized / Kesar Mango pulp Tin(1/2 tin)
2. Heavy whipping cream - 1.5 cups
3. Sugar - 2 spoons


PROCEDURE:

Chop the mangoes and take them into blender and blend them till smooth.
If you do not have mangoes available get mango pulp tin (Try to get kesar mango pulp). Transfer the pulp into cooking pan and heat the pulp on medium heat for 5 mins until the pulp gets little hot.
Then turnoff the stove and let the pulp cool down. Once it is cold enough add the whipping cream and sugar to the pulp and mix them all well. (You can add more sugar if you want)
Cover and chill in refrigerator for 10-15 mins and enjoy the delicious mango mousse.

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Charu Podi / Rasam powder (Homemade)

INGREDIENTS:

1. Toor Dal - 1/4th Cup
2. Coriander Seeds - 1/4 th cup
3. Black Pepper Seeds - 1 tbsp
4. Cumin Seeds - 1 tbsp
5. Red chillies - 3


PROCEDURE:

To make half a cup of homemade rasam/charu podi:
Dry roast all the above five ingredients in a pan until they turn little brown in color. Then turn off the stove and let the ingredients cool down a bit.
Now transfer all the ingredients from pan into the mixer jar and grind into a coarse powder.
Store powder in a glass container to keep it fresh for long time.

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Allam Pachadi / Ginger Chutney

INGREDIENTS:

1. Green chillies - 10
2. Ginger chopped - 10 pieces (small cubes)
3. Jaggery
4. Tamarind 
5. Mustard seeds - 1/4 tbsp
6. Cumin seeds - 1/4 tbsp
7. Urad dal -1/2 tbsp
8. Curry leaves - 5 to 6
9. Salt as required

PROCEDURE:

1. Take tamarind, ginger and jaggery in equal quantities. Then take 1/4 th cup of hot water and soak the tamarind in it for couple of minutes until tamarind is soft. 
2. Then take a mixer jar and add green chillies, ginger, jaggery, tamarind and salt and make a paste out of it. (If needed add little bit water)
3. Transfer it into the bowl, add the seasoning and serve it with idli or dosa.

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Majjiga Pulusu / Majjiga Pulusu with besan

INGREDIENTS:

1. Sour curd - 2 cups
2. Besan flour - 3 tbsp
3. Green chilies - 7
4. Cilantro 
5. Mustard seeds - 1/2 tbsp
6. Cumin seeds - 1/4 tbsp
7. Turmeric powder - 1/4 tbsp
8. Urad dal - 1/2 tbsp
9. salt
10. Oil

PROCEDURE:

1. Take a bowl add curd, besan flour,salt and 2 cups of water and whip it.
2. Then take green chilies in a mixer and make a paste of it and keep aside.
3. Now take a non stick vessel add oil and heat it. When oil is hot enough add mustard seeds, cumin seeds, urad dal, tumeric powder and saute them till urad dal turns golden brown color.
4. Then add the curd mixture and cook for 5 - 10 mins by stirring occasionally till the consistency of the mixture is like dosa batter.
5. Then add the green chilli paste and cook for another 2 mins and turn off the heat.
6. Then add chopped cilantro and mix well. Keep it aside and let it cool. Serve with white rice.

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Onion Rice / Ullipaaya Annam

INGREDIENTS:

1. Onions - 1 Large
2. Green chilies - 3 to 4 nos
3. Rice - 2 cups
4. Cilantro 
5. Oil

Seasonings

1. Mustard seeds - 1 tbsp
2. Cumin seeds - 1 tbsp
3. Urad dal - 1/2 tbsp
4. Channa dal - 2 tbsp
5. Red chili - 1 no
6. Turmeric powder - 1/2 tbsp
7. Curry leaves - 7 no
8. Cashew - 2 tbsp

PROCEDURE:

1. Wash rice with water and cook by adding 1/2 tbsp of oil to water. ( 1 cup rice = 2 cups water) and keep it aside for 10 - 15 mins to let it cool.
2. Chop onions into thin slices in length wise. And also chop green chilies into small pieces.
3. Take a non-stick frying pan and add 3 tbsps of oil. When the oil is hot enough add the seasoning and fry them till the cashews turn golden brown color.
4. Then add chopped green chilies and saute a min. Then add chopped onions and little salt. Saute onions for 10 mins till they become transparent and soft.
5. Then add the cooked rice to it and mix them all nicely and turn off the heat. Add chopped cilantro and mix well and serve hot onion rice.

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Sorakaya Sengapappu koora / Anapakaya Sengapappu koora / Sorakaya kura with chana dal

INGREDIENTS:

1. Sorakaya  - 1 lb or 1 medium
2. Channa Dal - 2 tbsp
3. Coconut shredded - 1/4th cup
4. Green chilies - 3 nos
5. Ginger (finely chopped) - 1/4th tbsp
6. Mustard seeds - 1/2 tbsp
7. Cumin seeds - 1/2 tbsp
8. Urad dal - 1/2 tbsp
9. Red chilies - 1 no
10. Curry leaves - 5 to 6
11. Oil - 1 tbsp

PROCEDURE:

1. Take 2 tbsps of channa dal in microwave safe bowl.Add sufficient amount of water and cook them for 2 mins in microwave. If you dont have microwave soak them in hot water for  30mins to 1 hr.
2. Peel sorakaya and wash with water. Then chop into small cubes and transfer them into a deep pan. Add water and soaked channa dal and cook them on above medium heat till they become soft.
3. Then add little bit salt and cook for 2 to 3 more mins. Turn off the stove and drain all the water and keep aside.
4. Take a mixer and add green chilies, ginger and coconut. Grind them keep aside.
5. Now take a pan add oil. When oil is hot enough add mustard seeds, cumin seeds, urad dal, red chili, curry leaves and saute them till the urad dal turns golden brown color.
6. Then add boiled sorakaya and channa dal by squeezing out excess water. Cook them on above medium heat for 2 to 3 mins. Then add the green chilie paste and cook for another 2 mins. 
7. Turn off the stove and garnish with chopped cilantro. Server with hot rice or roti.

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