Sugar Snap Peas Curry

Ingredients:
Sugar Snap Peas - 4 cups
Onion - 1
Tomato - 2
Green chillies - 4
Curry leaves - 5
Red chillies - 2
Urad Dal - 1 tsp
Chana Dal - 1 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Chilli powder - 2 tsp
Salt
Oil
water - 2 cups

Preparation:
1. Cut sugar snap peas and onions.
2. Heat oil and add Red chillies, Urad dal, Chana Dal, mustard seeds, cumin seeds and let the mustard seeds splitter.
3. Add onions, green chillies and curry leaves and fry till onions are transculent.
4. Add sugar snap peas and cook for a few minutes.
5. Add tomatoes, salt, chilli powder and water and cook till the peas are done.
6. Garnish with coriander and serve hot with roti.

Sambar

Ingredients:
Toor Dal/Kandipappu - 1 cup
Onion - 1
Drum sticks - 4
Green chilli - 4
Carrot - 1
Tomato - 1
Tamarind juice
Red chillies - 2
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Red chilli powder - 2 tsp
Garlic cloves - 2
Turmeric
Salt
Water
Curry leaves - 3-4
Coriander - finely chopped

Preparation:
1. Pressure cook toor dal for 2-3 whistles. Then take it out from the cooker and mash it to a paste.
2. cut onions, green chilli, carrot and tomato.
3. Take the tamarind and make juice from it by adding water.
4. In a pressure pan take some oil, add green chilli and onions.
5. After the onions are cooked add turmeric, carrots and drumsticks. Finally add tomato and let them fry for few minutes until the raw smell goes off.
6. Then add the required amount of water and let it boil for some time.
7. Add salt and red chilli powder along with mashed dal and let it cook for some more time.
8. Add tamarind juice and boil it till you get the desired consistency.
9. Heat oil in another pan and add red chillies, mustard seeds, cumin seeds, curry leaves and garlic cloves and add it to the sambar.
10. Finally garnish with coriander leaves.

Peanut Chutney

Ingredients:
Peanuts - 1 cup
Green chillies - 10
Tamarind
Salt
Garlic - a small piece
oil
red chillies - 2
mustard seeds - 1/4 tsp
cumin seeds - 1/4 tsp
curry leaves - 3-4
Coriander leaves

Preparation:
1. Roast peanuts and green chillies in a skillet. Let them dry.
2. Take a mixer add the peanuts, green chillies, tamarind, garlic clove, salt and water and blend it into a smooth paste.
3. Heat oil in a pan and add red chillies, mustard seeds, cumin seeds and curry leaves.
4. Mix it with the paste and garnish it with finely chopped coriander leaves
5. This goes good with idli or dosa.

Mirchi Bajji

Ingredients:
Bajji Mirchi - 15
Sesame seeds - 2 tbsp
Coriander seeds - 1 tsp
Cumin seeds - 1/2 tsp
Coconut powder - 2 tsp
Tamarind juice - 2 tbsp
Ajwain powder - 2 tsp
Salt
Senagapindi/Gram Flour - 3 cups
Rice Flour - 1 cup
Baking powder - a pinch
Oil for fying

Preparation:
1. Dry roast sesame seeds, coriander seeds and grind them to a smooth powder along with cumin seeds, ajwain powder, salt. Remove from the jar and add tamarind juice and mix well.
2. Wash and dry green chillies, and make a slit length wise in the middle with a knife.
3. Remove the seeds from the chillies.
4. Stuff the chillies with the masala.
5. For the batter mix gram flour, rice flour, salt and baking powder with water.
6. The batter should be thick.
7. Heat oil in a pan, dip the chilli in the batter and fry in the oil until it is light golden in color.
8. Remove it. Let it cool. Then cut each bajji in half and fry each piece in oil until they are golden in color.

Gummadikaya (Pumpkin) Curry

Ingredients:
Gummadikaya (Pumpkin) - 1 small
Tomato - 1
Onion - 1
Green chillies - 3
Urad Dal - 1 tsp
Mustard Seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Red chillies - 2
Jaggery - 1 tsp (grated)
Red chilli powder - 1 tsp
Turmeric
Coriander powder - 1/2 tsp
Curry leaves
Oil
Salt
Coriander leaves

Preparation:
1. Peel and chop the pumpkin into small cubes.
2. Heat oil in a pan. Add the urad dal, mustard seeds, cumin seeds, red chillies and curry leaves and fry till the mustard seeds splutter.
3. Add the chopped onions and green chillies and fry till onions are transparent.
4. Add the turmeric, pumpkin cubes and let it cook covered on low heat.
5. Add tomato, salt, chilli powder, coriander powder and jaggery.
6. Cover and cook them till pumpkin is soft and cooked. If required add 1/2 cup water.
7. Finally garnish with coriander leaves and serve hot with rice or roti.

Dosakaya (Cucumber) Dal

Ingredients:
Toor Dal - 1 cup
Cucumber - 1
Onion - 1
Red Chilli - 1
Green chilli - 2
Tamarind juice
Mustard seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Turmeric
Curry leaves
Garlic cloves - 2
Salt
Water - 2 cups
Coriander leaves - chopped

Preparation:
1. Peel the outer skin and remove the seeds of the cucumber. Cut into cubes.
2. Pressure cook Toor dal, cucumber slices, onions and green chillies for 2-3 whistles.
3. Once the dal is cooked, add the tamarind juice, turmeric, salt and chilli powder.
4. Heat oil in another pan and add red chilli, mustard seeds, cumin seeds, garlic cloves and curry leaves.
5. Mix them with the dal and cook it on a low flame.
6. Garnish with coriander leaves and serve hot with rice.

Beetroot Curry

Ingredients:
Beetroot - 5 (small)
Onion- 1
Red Chillies - 2
Chana Dal - 1 tsp
Urad Dal - 1 tsp
Cumin seeds - 1/4 tsp
Mustard Seeds - 1/4 tsp
Green chillies - 4
Curry leaves
Turmeric
Chilli powder - 1 tsp
Salt - to taste

Preparation:
1. Peel the outer skin and cut the beetroot into small pieces.
2. Cut onion and green chillies.
3. Take oil in a pan and add red chilli, chana dal, urad dal, mustard seeds, cumin seeds.
4. When mustard seeds start to crackle add green chilli, curry leaves, onions and turmeric and fry till the onions are tender.
5. Add beetroot pieces and cook covered till tender.
6. Add salt and chilli powder and cook covered on medium heat stirring occasionally.
7. Finally garnish with coriander leaves and serve hot with rice or chapathi

Idli

Ingredients:
Urad Dal - 1 cup
Idli Rava - 3 cups
Salt

Preparation:
1. Soak Urad Dal and Idli Rava separately in water for 4-5 hrs.
2. Grind Urad Dal to a smooth batter.
3. Remove the batter from the grinder and then mix the idli rava after removing the water completely from idly rava.
4. Let the batter ferment overnight.
5. Next morning add water and salt to the batter.
6. Grease the idli plates with oil/ghee and then fill them with batter.
7. Fill a pressure cooker/or any idli vessel with water and place the idli plates in the pressure cooker.
8. Let them cook for 10 min.
9. Remove them from the cooker and serve hot with your favorite chutney.

Fish Fry / Chepala Vepudu

Ingredients:
Fish fillets - 5
Turmeric - 1/2 tsp
Red Chilli powder - 1 tsp
Ginger garlic paste - 1 tbsp
Coriander powder - 1 tsp
Cumin powder - 1/4 tsp
Garam masala - 1/2 tsp
salt
Onion (chopped) - 2 tbsp
oil
Coriander

Preparation:
1. Clean fish.
2. For the marinade make a paste of the following: onions, turmeric, red chilli powder, ginger garlic paste, coriander powder, cumin powder, garam masala and salt.
3. Apply the marinade to all the fish fillets and keep aside for 20 minutes.
4. Heat oil add the marinated fish fillets and cook them on slow fire for 7-8 minutes. 5. Flip over and let them cook on the other side for 4-5 minutes.
6. Garnish with coriander and serve hot with rice.

Beerakaya (Ridge Gourd) Koora

Ingredients:
Beerakaya - 2 (peel the outer ridges)
Onion- 1
Red Chillies - 2
Chana Dal - 1 tsp
Urad Dal - 1 tsp
Cumin seeds - 1/4 tsp
Mustard Seeds - 1/4 tsp
Green chillies - 4
Curry leaves
Turmeric
Chilli powder - 1 tsp
Salt - to taste

Preparation:
1. Cut ridge gourd and onion into pieces.
2. Take oil in a pan and add red chilli, chana dal, urad dal, mustard seeds, cumin seeds.
3. When mustard seeds start to crackle add green chilli, curry leaves, onions and turmeric and fry till the onions are tender.
4. Add ridge gourd pieces and cook covered till tender.
5. Add salt and chilli powder and cook covered on medium heat stirring occasionally.
6. Finally garnish with coriander leaves and serve hot with rice or chapathi

Palak (Spinach) Paratha

Ingredients:
Spinach - finely chopped
Wheat flour - 2 cups
Chilli powder
Salt
Lukewarm water
Oil

Preparation:
1. Make a soft dough with all the ingredients and let it sit for atleast 30 mins.
2. Make small balls with the dough and roll each ball on a lightly floured surface into thin circle.
3. When the pan is hot, place the paratha.
4. Cook it for 30 seconds and then flip and cook the other side by applying a few drops of oil and again flip it.
5. Serve hot.