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.

Egg Puffs

Ingredients:
Puff Pastry sheets(pepperidge farm)
Boiled Eggs cut into half - 5
Chilli powder
Aluminium foil
Salt to taste

Prepartion:
1. Thaw the pastry sheets following the instructions on the box.
2. Cut the pastry sheet lengthwise into 3.
3. Take a piece of sheet and keep 1/2 egg slice in first half of the sheet and add a little salt and chilli powder to it and cover it with other half.
4. Seal the edges using water.
5. Place an aluminium foil on a baking tray and keep the pastry in the baking tray
6. Preheat the oven to 400C and then place the baking tray in oven and wait for 15-20 min. or until the puffs turn golden brown.
7. serve with tomato ketchup.