Banana Roti

Ingredients:
1 cup Wheat flour/godhuma pindi
1/4 cup Jowar flour/Jonna pindi
2 pinches of salt
1 ripe banana
1/2 tbsp cumin seeds
1/2 tbsp Ajwain seeds
1 tbsp unsalted butter (optional). You can use oil instead

Method:
1. Mash banana into a smooth paste with hand
2. In a bowl add all the above ingredients along with mashed banana paste and mix into a stiff dough by adding enough water. Let it stand for 20 min
3. Make rotis and shallow fry both the sides by adding a couple of drops of oil

Very tasty and soft banana rotis are ready to serve! Goes very well with all kind of curries!

Nellore Style Mushroom Masala curry

Ingredients:
Any kind of Mushrooms - 1 cup (If you have big mushrooms, cut them into 1 inch pieces. If you are using button mushrooms, no need to make into pieces)
Onions pieces - 2 tbsp
Red chilli powder - 1 tbsp
Salt as per taste
A pinch of Turmeric
2 cups of water


For Masala:
1 tbsp uncooked rice grains
1 tbsp dry coconut powder/flakes
2 Garlic pods
1/2 tbsp Dhaniya/Coriander seeds

For Seasoning:
1 tbsp oil
1/4 tbsp mustard seeds
2 Red chillies, cut into 1 inch pieces
5-6 Curry Leaves

Method:
1. In a heavy bottomed pan, add mushroom pieces, onion pieces, red chilli powder, turmeric and salt and mix well. Add 2 cups of water and cook till mushrooms are well-cooked. It approximately takes 10 min
2. In a coffee grinder or small mixie, add all masala ingredients and grind coarsely
3. Add this masala to the curry and cook for 3  more min and switch off the heat
4. In a pan, add 1 tbsp oil and when it is hot, add red chilli flakes, mustard seeds and curry leaves and fry till mustard seeds splutter
5. Add this tempering to the curry and mix well.

This curry is very very yummy and goes well with hot white rice!

Onion Chutney

Ingredients:
2 Medium size onions, peel, wash and cut into 1 inch pieces
1 tbsp urad dal
2 tbsp oil
1/2 tbsp tamarind pulp
1/2 tbsp jaggery
4 Red chillies
Salt as per taste

For tempering:
1/2 tbsp mustard seeds
1/2 tbsp urad dal
6 curry leaves

Method:
1. In a pan add 1tbsp oil and when it is hot,  fry urad dal and red chillies for 2 min, strain and keep aside to cool
2. In the same pan, add onion pieces and fry for 4 min or till they change color, strain and keep aside to cool
3. In Mixie jar, add the above fried red chillies and urad dal, salt, jaggery and grind coarsely
4. Add onion pieces, tamarind paste and grind to a smooth paste
5. In a pan add 1 tbsp oil and when it is hot, add mustard seeds, urad dal, curry leaves and fry till mustard seeds splutter. Add this mixture to chutney

This chutney goes well with Dosa, Vada and Uthappam!

Gongura (Sorrel) Pickle

Ingredients:

Sorrel/Gongura leaves - 2 cups

Red chillies - 15 (as per your spice levels)

urad dal - 2 tbsps

cumin seeds - 1/4 tbsp

coriander seeds - 1/4 tbsp

Mustard seeds - 1/4 tbsp

Red chilli flakes - 1/4 tbsp for tempering

fenugreek seeds - 1/4 tbsp

Garlic pods - 3

Salt to taste

tamarind - 2 tbsp

curry leaves- 5

Tamarind pulp - 1/2 tbsp, if you need extra tangy taste to the chutney

Method:

1. In a pan add oil and when it is hot, add red chillies, urad dal, cumin seeds, fenugreek seeds, coriander seeds and fry for 2min
2. Now remove all the ingredients from oil and let them cool
3. To the oil add sorrel leaves and fry till the water evaporates (Sorrel leaves give out lot of water)
4. In the mixie jar, grind 2 garlic pods and salt coarsely. 
5. Add all the above fried ingredients except sorrel leaves and grind coarsely 
6. Lastly add sorrel leaves and tamarind pulp and grind coarsely
7. Transfer the chutney from the mixie jar into a dish
8. In a pan, pour oil and when it is hot, add mustard seeds, red chilli flakes and  curry leaves and fry them for 1min. Add this to the chutney and mix well
9. Stays fresh for 3 weeks

Not to mention, this chutney tastes heavenly! Goes well with hot white rice, roti, with muddapappu & white rice, with white rice and tomato dal

Red Pumpkin/Gummadikaya pulusu

Ingredients:
Red Pumpkin/Gummadikaya Pieces - 10
Tamarind Pulp - 3 tbsp
Grated Jaggery - 1 tbsp
Red chilli powder - 1 tbsp
A pinch of turmeric
One small onion, cut into small size pieces
Coriander leaves - 1 tbsp

For Seasoning:
1 tbsp mustard seeds
1 tbsp cumin seeds
4 Red chillies, cut into 1 inch pieces
5 curry leaves
1/2 tbsp Asafoetida/Hing
2 tbsp oil
1 tbsp Urad dal

Method:
In a pan, add 2 tbsp oil and when it is hot, add mustard seeds, urad dal, cumin seeds, red chillies and fry till mustard seeds start spluttering
Add curry leaves,Hing and fry for 1 more min
Now add onion pieces, turmeric, salt and fry till onions are translucent
Add pumpkin pieces and 1 cup of water and bring it to boil. Pumpkin pieces become soft within 5 min.
Add red chilli powder, jaggery, tamarind pulp and stir well and cook for 5-7 minutes on medium flame
Garnish with coriander and switch off the heat

Goes well with white rice! It tastes very good if you eat it along with muddapappu (plain Toor Dal)

Urad Murukulu

Ingredients:
 1 1/2 cups rice flour
1/2 cup Urad dal flour
1 tbsp seasame seeds
1 tbsp ajwain seeds
Salt as per taste
1 tbsp chilli powder
2 tbsps buttter
1/2 tbsp Ginger-garlic paste
2 cups Oil for deep frying

Method:
1.In a bowl add rice flour, urad dal flour,sesame seeds,ajwane,salt,chilli powder,melted butter, ginger-garlic paste and mix well.
2. Make into a stiff dough by adding water as needed.
3. In a heavy bottom pan, add oil for deep frying
4. When oil is hot enough, take the murukulu press, add the dough into it and press. The dough will fall like small rounds into the oil. If you move them with spatula immediately, they will break into pieces as you can see in the picture.
5. Fry till light golden brown color and remove from oil and let them cool
6. Store in air-tight container

Nevertheless to say, they taste extremely  tasty and crispy. Stay fresh for a month

Tomato Pickle/tomato Niluva Pacchadi

Ingredients:
Tomatoes - 20, wash and dry and cut into 4 halves
Small lemon sized tamarind
Mustard seeds- 1 tbsp, dry roast and powder
Fenugreek seeds - 1 tbsp, dry roast and powder
Red chilli powder - 3 tbsp
salt as per taste
1 cup oil

For Tempering:
Garlic pods - 10, slice them into long pieces
Curry leaves - 10
Mustard seeds - 1 tbsp
Fenugreek seeds - 1/8 tbsp
Red chillies - 6, cut them into 1 inch pieces
Asafoetida/hing - 1/2 tbsp

Method:

1. In a pan, add 4 tbsp oil and when it is hot, add tomato pieces and cook them till oil separates. Add tamarind and keep aside to cool down. Once it cools down, grind into smooth paste
2. In a dry bowl, add chilli powder, salt, mustard powder, methi powder and mix well
3. Add tomato paste to the bowl and mix well. Adjust salt and chilli powder as needed
4. In a pan, add 1 cup oil and when it is hot, fry red chilli pieces, mustard seeds and methi seeds till mustard seeds splutter. Add curry leaves, asafoetida, garlic and switch off the heat and let it cool down
5. Add the tempering to the pickle and mix well.
6. Keep it Refrigerated and store in air-tight dry container. Use only dry spoons to serve the pickle
7. You can serve it after couple of hours. Tastes very very yummy. Goes well with white rice, Mudda pappu, Idli, Dosa and Upma

Jalapeno Pickle

Ingredients:
Jalapeno - 20, wash, dry them thoroughly and then cut into halves
Peanut powder - 3 tbsp
Mustard seeds - 2 tbsp, dry roast and powder
Fenugreek (Methi) - 1 tbsp, dry roast and powder
oil - 1 cup
Small Lemon  sized tamarind, soak and grind into smooth paste
Salt as per taste
Turmeric - 1/4 tbsp

Method:

1. In a pan, add oil and when it is hot, fry jalapeno pieces till they are light brown on all sides. Strain and keep aside
2. In the same oil, add tamarind paste and fry for 2 min. Add salt and turmeric and fry for a min.Switch off the heat
3. Cool and store in a air-tight jar. Always keep it in the Refrigerator. 
4. Stays fresh for 3 weeks to 1 month!

Podugu Vankaya (Long Eggplant) Pickle

Ingredients:
Long Eggplant - 10
Garlic Pods - 10, peel and cut them into long pieces
Red chilli powder - 2 tbsp
Mustard seeds - 1 tbsp, dry roast and make powder
Fenugreek (methi) seeds - 1/8 tbsp, dry roast and make powder
Salt as per taste
Turmeric - 1/2 tbsp
Lemon juice - 1 tbsp
Vinegar - 1/2 cup

For tempering:
Oil - 1/2 cup
Hing/Asafoetida -  1/2 tbsp
Mustard seeds - 1 tbsp
Cumin seeds - 1/8 tbsp

Method:
 1. Wash the eggplant thoroughly and wipe them dry. Cut into 2 inch long pieces
2.  In a pan, add 1/2cup oil and when it is hot, add eggplant pieces and fry till they are light brown on all sides. Strain and keep aside
3. In the same oil, add Asafoetida, mustard seeds and cumin seeds and fry till mustard seeds splutter. Switch off the heat and set it aside to cool down
4. In a dry bowl, add mustard powder, methi powder, red chilli powder, salt, turmeric,garlic pieces and mix well. Now add eggplant pieces and mix well. Add lemon juice, vinegar and mix. Lastly add the tempering and mix the pickle well.
5. Set it aside for a day and serve next day!
6. Refrigerate for it to stay fresh for longer time!

Yellow Squash Curry

Ingredients:
Yellow Squash - 2, Wash and cut into small pieces. Do not peel the skin
1/4 tbsp Mustard seeds
A pinch of Turmeric
Salt as per taste
2 Red chillies - cut them into 1 inch pieces

Method:
In a  Pan, add 1 tbsp oil and when it is hot, add curry leaves, mustard seeds and red chillies and fry till mustard seeds splutter
Add yellow squash pieces, add turmeric and salt and stir well
Cook till the squash pieces are soft which usually takes 10 min

Simple but very tasty squash curry is ready to serve! Goes well with hot white rice and roti

mokkajonna(corn) Bellam Appalu

Ingredients:1 cup tender corn/mokkajonna
1/2 cup rice flour
1 cup grated jaggery
1 cup water
1/4 tbsp cardamom powder
2 cups of oil for deep frying
2 tbsp of coconut pieces
1/2 tbsp of seasame seeds (optional)

Method:

• Take fresh corn and grind it into a smooth paste
• In a pan, add 1 cup of water and 1 cup of jaggery and let it melt
• Once the jaggery melts into the water, put it on the stove and bring it to just one boil and switch off the stove
• Immediately add corn paste, rice flour, coconut pieces, seasame seeds and cardamom to the jaggery solution and stir well and put a lid on the pan and keep it aside for 5 min till it cools down
• Meanwhile in a deep bottomed vessel, pour oil for deep frying. Once it is hot, make small patties out of the above dough and deep fry them on medium heat

Yummy yummy appalu are now ready to serve :)

Verusenaga pappu Chutney/Peanut chutney

Ingredients:
1 cup peanuts
15 green chillies or as per your spice level
1/4 inch ginger
1/4 tbsp mustard
5 curry leaves
2 red chillies, cut into 1 inch pieces
salt as per taste
1 tbsp tamarind paste

Method:

1. In a pan, dry roast peanuts for 3 minutes till they start to change color. Let them cool
2. In another pan,  add 1 tbsp oil and when it is hot, add green chillies and fry them for 3 minutes and set aside to cool
3. In mixie jar, add 1/4 inch ginger, peanuts, green chillies, salt, tamarind paste, salt, enough water and grind it to smooth paste.Take it into a bowl
4. In a pan, add 1/2tbsp oil and when it is hot, add red chillies, mustard and curry leaves and fry till mustards splutter.Switch off the heat and add this to the chutney.

Yummy peanut chutney is ready to serve! Goes well with Idli and Dosa

Oats Idli

Ingredients:
1 cup oats
1 cup Yogurt/Curds/perugu

1/2 cup Semolina or upma Rawa or Bombay Rava
1 cup butter milk
1/4 cup grated carrot
5 green chillies, chopped into small pieces
5 curry leaves
1 tbsp bengal gram
1 tbsp cashew nuts
1/4 tbsp mustard seeds
Salt as per taste
A pinch of asafoetida
1 tbsp Ghee
1/4 tbsp eno salt or baking soda

Method:

• In a pan, dry roast oats for about 4 min, cool and put them into a mixie jar and grind into fine powder
• In another pan, add 1 tbsp Ghee and when it is hot, add asafoetida, mustard seeds, curry leaves, bengal gram, cashew nuts and fry till mustard seeds splutter
• Add chopped green chilli and carrot and mix well and cook for 3 minutes
• Add semolina to the pan, mix well and fry for 2 more min and switch off the heat
• In a bowl, add oats powder, baking soda,all the above fried ingredients, enough salt, yogurt and butter milk and mix into a idli-like batter. You can add water if you need to.
• In Idli plates, pour this batter and steam cook in Idli cooker for 13 min

Very Yummy and healthy Oats Idlis are now ready to Serve!

Goes well with chutneys or without chutney..enjoy! :)

Mustard Greens/Sarson Fry

Ingredients:
Mustard Greens - 1 bunch, chop finely, wash and strain
Green chillies - 5, slit them length-wise
Salt as per taste

Method:
In a pan, add 1 tbsp of oil and when it is hot, add green chillies and fry for 2min
Add mustard greens, enough salt and fry till all the water evaporates and the leaves are soft

Goes well with Rice and roti

Bottle Gourd Milk Curry

Ingredients:
Bottle Gourd/Sorakaya - 1, peel, wash and cut into 1 inch cubes
5 curry leaves
2 Red chillies, cut them into 1 inch pieces
1/4 tbsp mustard seeds
1/4 cup of milk
salt as per taste

Method:
In a bowl, add bottle gourd pieces and enough water and boil/microwave for 10min or till the pieces are soft but not mushy. Strain and keep aside
In a pan, add 1 tbsp oil and when it is hot, add mustard seeds, red chilli flakes, curry leaves and fry till mustard seeds splutter
Add boiled bottle gourd pieces and mix well and cook for 2min
Now change the flame to high, and add little milk to the curry and stir well and cook till the milk evaporates. Add some more milk and stir well and cook till the milk evaporates. Continue this process till all the milk is done. This helps the bottle gourd pieces absorb the flavour of milk
Add enough salt and stir well and switch off the fire. Note to add salt only at the end or it curdles the milk

Goes well with Roti but also can be eaten with white rice

Sorakaya/Bottle Gourd Chutney

Ingredients:
Bottle Gourd - 1, cut into small 1 inch cubes along with the skin
1/4 tbsp fenugreek seeds
1/4 tbsp coriander seeds
5 Red chillies
10 Green chillies
small lemon sized tamarind, soak in litter water
Garlic pods - 2
Salt as per taste
1/4 tbsp mustard seeds
1 tbsp urad dal
1 tbsp bengal gram
A pinch of Asafoetida

Method:
In a pan, add 2 tbsp of oil and when it is hot, add  asafoetida, fenugreek seeds, coriander seeds, urad dal, bengal gram and fry till urad dal is golden brown. Strain and keep aside
In the same pan, add green chillies and red chillies to the same oil and fry till they are fried well. Strain and keep aside
In the same pan, now add garlic pods, bottle gourd pieces and fry till the bottle gourd pieces are soft. Switch off the stove and let it cool
In a mixie jar, add all the fried ingredients from above and enough salt and grind to a smooth paste
In another pan, add 1 tbsp of oil and when it is hot, add red chilli flakes, mustard seeds and curry leaves and fry well. Add this tampering to the chutney

Very yummy chutney is ready to serve! Goes very well with white rice, Idli, Dosa, Pesarattu and Chapathi

Vinayaka Chavithi Special - Undrallu

Ingredients:
Rice flour - 2 cup
Jaggery - 1 cup
Cardamom powder - 1 tbsp
Fresh Coconut pieces - 3 tbsp


Method:
In an bowl add rice flour, jaggery, cardomom powder, fresh coconut pieces and mix well with enough water into a stiff dough. Watch out while adding water as jaggery tends to make the dough soft.
Make into small thin patties as shown in the picture
In the Idli plates, place the patties and steam cook for 10min

Yummy Undrallu are ready to offer to Lord Ganesha!!

Vinayaka Chavithi Special: Pottu Minapappu Vadalu

Ingredients:
1 cup pottu minapappu /Urad dal with skin
1/2 cup urad dal without skin
1 small onion, finely chopped
1 tp cumin seeds
1/4 spoon black pepper
1/4 bunch coriander leaves, finely chopped
 salt as per taste
4-6 green chilli finely chopped
1/4 inch ginger

Method:

1. Soak both the variety of Urad dal for 2 hours and wash really well
2. Blend it into a course paste along with ginger
3. Take a Frying pan add oil and let it heat.
4. Take a bowl, add blended urad dal,onion pieces,cumin seeds,pepper,corainder leaves,green chillies,salt as per taste mix all these ingredients well.
5. Make a donut and deep fry in the oil until it turns to golden color

This is usually offered as Naivedhyam to Ganesha onVinayaka Chavithi :-)

Eggplant Capsicum Soup/Vankaya Pulusu

Ingredients:
Long Eggplant- cut them 2 inch pieces
1 capsicum - cut into 2 inch pieces
1 small onion - cut into small pieces
2 tbsp tamarind juice/2 tbsp raw tamarind paste
1 tbsp Red chilli powder
1/4 tbsp turmeric
Salt as per taste
1/2 tbsp jaggery
1/4 tbsp mustard
5 curry leaves
2 cups of water

Method:

1. In a pan, add oil and when it is hot, add mustard seeds and let them splutter
2. Now add curry leaves, Eggplant pieces, Capsicum pieces, onion pieces, turmeric and salt and stir well and let it cook for 5 min
3. Add red chilli powder to the curry and stir well. Add two cups of water, tamarind juice and let it cook till Eggplant pieces are well cooked
4. Add jaggery and cook for 2min.The curry is ready to serve.

This pulusu tastes great and goes well with white rice

Poori Aloo koora

Ingredients for Poori
1 cup wheat flour
1 cup oil for frying
Salt as per taste
1/2 tbsp Vamu or Ajwain or Tymol seeds

 Method for Poori:
In a bowl, add wheat flour, vamu, salt, a tbsp of oil and mix well. Now add enough water to make it into a stiff dough. Knead well so that there are no lumps and set aside for 30min
Press each of the balls into a thin circle using rolling pin. Sprinkle little wheat flour as dusting if you feel that the dough is sticking onto the surface.
In a Kadai or deep bottomed pan, add oil and once it is hot, deep fry the dough patties to golden brown color. Yummy Poori is now ready

Ingredients for Aloo curry:
2 big potatoes, cut them into big chunks and boil them till soft. In microwave, it usually takes 12min. Peel the skin and keep the pieces aside
1 small onion, cut length-wise
4 green chillies, slit length-wise
4 curry leaves
1/4 tbsp mustard seeds
2 Red chillies, cut them into small pieces
1 tbsp corn flour
grated ginger - 1/2 tbsp

Method for Curry:
In a pan, add oil and when it is hot, add red chilli pieces, mustard seeds and curry leaves and fry till mustard seeds splutter
Add Onions and grated ginger,green chillies, enough turmeric, salt and fry till the onions are translucent
Add potato pieces and mix well and cook for 2 more min
Add a small cup of water (or as per the consistency you would need) and bring it to boil.
Add add corn flour and mix well and cook for 2 more min and switch off the stove

Poori and Aloo curry is ready to be served!! A great breakfast and an excellent evening snack! :)