Spinach Dal / Palakura Pappu

INGREDIENTS:

1. Spinach - 1 LB
2. Toor Dal - 1 cup
3. Onion - 1 Small
4. Green Chilli - 3 
5. Tamarind - 4 inch piece
6. Red chilli powder - 1tbsp
7. Salt - 3/4 tbsp
8. Seasoning Ingredients(Mustard seeds, Cumin seeds, urad dal)
9. Curry leaves
10. Hing - pinch

PROCEDURE:

Take toor dal and wash it 3 times with water. Then take a pressure cooker and add the washed toor dal, 2 1/2 cups of water, chopped spinach, onions, green chillies, tamarind, red chilli powder and salt. 

Pressure cook all the ingredients until 5 whistles. Afterwards transfer the dal into a bowl and mash it well with a masher or spoon. 

Heat 1 tbsp oil in a small pan and add mustard seeds to it. When the mustard seeds splutter add cumin seeds, urad dal, curry leaves and hing and fry them till the urad dal turns golden brown. Now add this tempering to the dal and serve the palakura pappu with hot rice and ghee.

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Rava Dosa/Sooji Rava Dosa

INGREDIENTS:

1. Sooji (Semolina) - 1 cup
2. All Purpose flour (Maida) - 1 cup
3. Rice flour - 1 1/4 cup
4. Green Chillies - 5
5. Cumin Seeds - 1/2 tbsp
6. Salt to taste
7. Carrots (Optional)
8. Coconut (Optional)

PROCEDURE:

Take sooji, maida, rice flour, chopped green chilli, cumin seeds, salt and mix all the ingredients well. Then add water to it and make a very thin liquid (The batter should look like buttermilk) and keep aside for at least 1 hr.

Take a non-stick pan heat it and apply 2 to 3 drops of oil on it and pour the batter on the pan with the spoon and again add 2 to 3 drops of oil on top of dosa (at this time you could add grated carrots and coconut on the top of batter) and cook it on medium heat till the bottom of the dosa turns golden brown in color. ( No need the flip the dosa to other side).

Serve it hot with coconut chutney.

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Junnu / Milk Pudding

INGREDIENTS:

1. Sweetened Condensed milk - 1 can (14oz)
2. Milk - 3 cups
3. Eggs - 2 (Large)
4. Cardamom seeds - 1
5. Black pepper powder - pinch (optional)

PROCEDURE:

Transfer the condensed milk into a big bowl. To it add milk and eggs and mix all the ingredients well with the hand mixer on medium power for 4-5 mins.

Now transfer it into a bowl that fits in your pressure cooker and sprinkle crushed cardamom seeds and black pepper powder.

Take a pressure cooker, add 2 cups of water and place the bowl in it and cook on medium heat until 4 whistles. Cool and refrigerate it and have it when it is cold.

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Daddojanam / Curd Rice

INGREDIENTS:

1. Rice - 1cup
2. Curd - 3 cups
3. Green Chillies - 4
4. Ginger - 2 tbsp (chopped)
5. Carrots (Optional) - 1 big (shredded)
6. Black pepper powder - 1/2 tbsp
7. Channa dal - 1 tbsp
8. Seasoning seeds - (Cumin seeds, Mustard seeds, Urad dal) - 1/4 tbsp each
9. Cilantro
10. Curry leaves - 4
11. Salt to taste

PROCEDURE:

Wash the rice and cook it in a cooker by adding 2 cups of water, 2 to 3 drops of oil and allow it to cool.Take a small frying pan add oil when the oil is hot enough add mustard seeds, cumin seeds, urid dal, channa dal and fry them till mustard seeds splutter.

Then add chopped ginger, chopped green chillies and black pepper powder to it and fry till green chillies get white spots on them.

Mix the above tempering with boiled rice that was kept aside. Then to that rice add curd and little amount of water and mix all the ingredients well. Garnish with chopped cilantro and shredded carrot.

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Pav Bhaji

INGREDIENTS:

1. Potatoes - 2 nos
2. Tomatoes - 2 Large
3. Cauliflower - 1 LB
4. Green capsicum - 1 Large
5. Onion - 1
6. Green chilli - 4 
7. Ginger - 4 inch piece
8. Garlic - 7 cloves
9. Turmeric Powder - pinch
10. PavBhaji Masala - 5 tbsp
11. Dry Mango powder - 3 tbsp
12. Cilantro - 1/2 bunch
13. Salt to taste

PROCEDURE:

Chop potatoes, tomatoes, cauliflower and green capsicum into large cubes. 

Cook them all in a pressure cooker by adding 5 cups of water until 4 whistles. 

Then transfer all the cooked vegetables into one container and the water that is left into another container. Don't throw the vegetable stock, keep it aside for later use.

Now mash all the cooked vegetables well with a masher or put them in mixer just for 1/2 min or use hand mixer. Now chop the onions, ginger and garlic. 

Take chopped onion, ginger, garlic (take ginger and garlic in equal quantities), green chilli, turmeric powder into mixer and make paste of it.

Take a deep non stick pan and add 1/4 cup oil, when the oil is hot enough add the ginger-garlic and onion paste we already prepared and fry for 3-4 mins.

Then add pav bhaji masala and dry mango powder to it, mix well and cook them for another 1 min and then add prepared vegetable paste, vegetable stock and salt (required) and cook them all for 15-20 min until you get desired consistency. 

Bhaji should neither be thick nor thin. Garnish it with chopped cilantro.

Toast pav slices on the pan by applying butter or ghee and serve them hot with bhaji and chopped raw onions.

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Gunta Punugulu

INGREDIENTS:

1. Dosa Mix - 1cup (For making dosa mix - take 1:3 cups of urid dal and rice, soak them for at least 6 hrs and grind into smooth batter using grinder or mixer)
2. Onions - 1 Big
3. Green Chillies - 4
4. Red chilli powder - 1/2 spoon
5. Channa Dal - 2 tbsp (Optional) -Soak in water for 2 hrs
6. Salt to taste
7. Caustic soda - pinch
8. Oil

PROCEDURE:

Add chopped onions,green chillies, red chilli powder, caustic soda, Soaked channa dal and salt to the dosa mix .
Mix all the above ingredients well.Now take the pancake pan and heat it,when it is hot enough grease it with little oil and place the batter in the pan.
Cover it with lid and cook it on medium heat for 4 to 5 mins.
After batter is cooked on the top,carefully turn them to the other side and again cook for 4 to 5 mins without covering.
Then remove them from pan and serve hot with coconut chutney or karam podi.

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