Pesarapappu Rawa Pongali - Moong Dal Sooji Pongal

 Ingredients:
 1 cup Sooji/Bombay Rava
1 cup pesarapappu /Moong dal/green gram
1 inch ginger, chopped finely
2 green chillies, slit length-wise
2 red chillies
2 tbsp cashew nuts
1 tbsp black pepper
1/4 tbsp mustard
salt as per taste
2 tbsp ghee
Few curry leaves
1 tbsp oil

Preparation:
In a bowl, add green gram and enough water and boil till dal becomes soft. mash and keep aside

In a pan, add oil and 1 tbsp ghee and when it is hot add black pepper, mustard, red chillies,cashew nuts, green chillies and curry leaves and saute for two minutes

Now add moong dal paste to the pan and mix well and cook for a min.

Now add 3 cups of water to the pan, enough salt and mix well

Cover the pan with lid and let it come to a boil.

Now add Sooji slowly to the pan and keep mixing while adding sooji not to form lumps

 Cook on slow heat for just 2min. Add 1 tbsp ghee to the pan and mix well and switch off the heat. Tasty Pongal is ready to eat

Goes well with mango or any other pickle.

Restaurant style Coconut Chutney

Ingredients:
1 cup fresh coconut pieces
1/4 cup dalia (putnala pappu)
10 green chillies (or as per your spice levels)
1/2 inch ginger
1 garlic pod
Salt as per taste

For seasoning:
1 tbsp oil
1/4 tbsp mustard seeds
1 red chilli
Few curry leaves

Preparation:
In a mixie jar, add coconut pieces, dalia, green chillies, ginger, garlic pod and salt

 Cover with lid and grind coarsely

Add enough water and grind into a smooth paste

In a pan, add oil and when it is hot, add mustard seeds, red chilli and curry leaves and fry till mustard splutter

Add the seasoning to chutney. Very tasty coconut chutney is ready to be served

Tastes very good when fresh. Goes well with Dosa, utappam, upma and hot Idli

Stuffed Onion Paratha

Ingredients:

For Dough:
1 cup whole wheat flour
1/4 tbsp salt
1/4 tbsp ajwain
Butter for frying
1/2 cup warm water

For Stuffing:
1 onion, chopped finely
2 garlic pods
1 tbsp red chilli powder
2 green chillies, finely chopped
1 tbsp fresh finely chopped coriander
1/4 tbsp salt

Method:

In a bowl, add flour, salt and ajwain

Add enough water and knead into a semi-stiff dough

Cover it with a bowl and keep aside for 20min

Grind salt,garlic,red chilli powder together into fine paste and add chopped coriander

In a bowl, add onions, green chillies, garlic paste and mix well

Now divide the dough into equal portions and roll a portion into small circle and add a spoon of stuffing onto it

Bring together all the sides of the dough into center and seal tightly

Roll it into a circle by dusting it with enough flour

Heat a non-stick griddle and cook the paratha using a little butter until golden brown spots appear on both the sides

Repeat with the remaining dough and stuffing to make more parathas. Yummy parathas are ready to be served. Goes well with curds, pickle or dal

Kandhagadda Vepudu - Suran Fry

Ingredients:
Kandhagadda/Suran - 1 cup pieces
Medium size onion- 1/2, chop finely
Curry leaves - 10
Red chillies - 2
Oil - 2 tbsp
Garlic - 1 pod
Grated coconut - 1 tbsp
Fresh coriander - handful, chop finely
Salt as per taste
Red chilli powder - 1 tbsp
Turmeric - 1/2 tbsp


Method:
 In a bowl, add suran pieces and add enough water and cook for just 5 minutes in microwave or on stovetop, strain and keep aside.

In a pan, add oil and when it is hot, add red chillies, onions and curry leaves

Add turmeric and salt and mix well and fry till onion turn translucent

Now add boiled suran pieces and mix well and fry for another 2min

In a blender, add grated coconut and garlic pod and grind coarsely

Add this mixture to the curry

Mix well and fry for another 2 min

Finally add red chilli powder

Mix well and fry for another 5 min. Garnish with fresh coriander.

Yummy yummy suran fry is ready to be served. Goes well with white rice and roti

Mango mukkala pacchadi - Instant Mango pickle

Ingredients:
1 cup mango pieces - pieces should be small around 1/4th inch
3 heaped tbsp red chilli powder
1 heaped tbsp salt
1/2 tbsp turmeric
1 tbsp mustard seeds (powder them)
1/4 tbsp fenugreek seeds (powder them)
3 tbsp oil

Method:
In a glass bowl, add mango pieces

Now add chilli powder, salt, turmeric, mustard powder, fenugreek powder and oil

Mix really well. Now the pickle is ready

You can eat it immediately or eat it after covering it and storing it away for 8 hours. After 8 hours, the pickle settles down as below and tastes more yummy.

 Goes well with hot white rice and ghee, parathas, roti and dosa.