Masala Idli

Ingredients:

• Left over idlis-6.(Make 12 pieces in 1 idli.)
• Chopped onion-2.
• Split urad dal-1tsp.
• Turmeric powder-pinch.
• Curry leaves powder-1tsp.
• Red chilli powder-1tsp.
• Garam masala-1/2tsp.
• Dhania powder-1tsp.
• Salt-to taste.
• Putnala podi / Roasted channa dal powder-1tsp.
• Coriander leaves-For garnishing(optional).
• Oil-1tbsp.
• Mustard seeds-1tsp.

Method:

• Heat oil in a pan.Add mustard seeds.Let it splutter.Add split urad dal n saute it for 2 minutes.
• Add the curry leaves powder,turmeric powder and saute it for a minute.
• Add chopped onions.Saute it for 4-5 minutes.
• Add  idlis.Mix it well.Saute it for 3minutes.
• Add salt,red chilli powder,garam masala powder,dhania powder,putnala podi.Mix well.
• Garnish with coriander leaves.
• Serve hot.

                                                             Lemon Rice


Ingredients:

• Rice-1cup.
• Lemon juice-3tbsp.
• Salt-to taste.
• Green mirchi-3.(Sliced lengthwise).
• Curry leaves-Few ( Here i used curry leaves powder. )
• Turmeric powder-1tsp.
• Mustard seeds-1tsp.
• Split urad dal-2tsp.
• Jeera-1tsp.
• Oil-3tbsp.

Method:

• Wash and soak rice for 15minutes.
• Cook it in a pressure cooker.
• Take the cooked rice in a bowl.
• Add salt to it.Keep it aside.
• Heat oil in a pan.Add mustard seeds and jeera.
• Allow it to splutter,then add urad dal.Fry it for   2 minutes.
• Add turmeric powder,curry leaves and green chillies.Fry it for 5 minutes.
• Add this seasoning to the above rice.
• Add lemon juice. mix it well.
• Now it is ready to serve.

                      Snake gourd/Potlakaya Perugu pachadi /Raita


Ingredients:

• Boiled Snake gourd / Potlakaya-1cup.
• Salt-To taste.
• Mustard powder-1tsp.
• Red chilli powder-1tsp.
• Curry leaves-Few.
• Coriander leaves-For garnish(optional).
• Curds-4tbsp.
• Mustard seeds-1/2tsp.
• jeera-1/4tsp.
• Turmeric powder-Pinch.

Method:

• Cut the snakegourd into small cubes.Boil it in a pressure cooker for 3 whistles.Then squeez it and take it in a bowl.
• Add salt,mustard powder,red chilli powder to it.Mix it well.Keep it aside.
• Heat oil in a pan.Add mustard seeds and jeera.
• After it crackles add curry leaves and turmeric powder.
• Add this seasoning to the above prepared snakegourd.
• Add curds when you are ready to serve.
• Garnish with coriander leaves(optional).
• Serve with rice or roti.

                                            Sabudana Paratha Recipe


Ingredients:

• Sabudana / Sago-250gms.
• Cumin seeds-2tsp.
• Green chilli paste-1tsp.
• Coriander leaves-1/2cup.
•  Peanuts-1/2 cup(Roasted and crushed coarsely.) (Optional).
•  Grated raw potatoes-2.
• Salt-to taste.
• Oil-For frying parathas.

Method:

• Wash Sago thoroughly and drain excess water.Soak it for 4-6 hours.
• Add all ingredients to it except oil.Mix well into a paste.
• Take a plastic paper,apply oil on that.
• With moist hands make  a flat dosa shape parathas.
• Heat a tawa / non-stick pan on stove.
• Put 1-2tbsp oil on pan.
• Roast the parathas on heated pan/tawa and keep on medium flame.
• Fry the parathas till they are light brown in colour.
• Put them on tissue paper to absorb extra oil.
• Now the parathas are ready.
• Serve hot with peanut chutney.

Sweet N Spice

Sweet N Spice

                                                 Oats Roti
Ingredients:

• Oats powder-2cups.
• Chopped tomatoes-1cup.
• Chopped onions-1cup.
• Grated Carrots-1cup.
• Chopped green mirchi-3.
• Methi leaves-2tsp.
• Coriander leaves-1/2cup.
• Red chilli powder-1/2tsp.
• Turmeric powder-pinch.
• Garam masala-1/4tsp.
• Salt-To taste.
• Oil-For frying rotis.
• Coriander leaves-Few.

Method:

• Make fine powder of oats in a mixer without adding water.
• Transer it to a bowl.
• To this add chopped tomatoes,chopped onions,grated carrot,chopped green mirchi,methi leaves,coriander leaves,curry leaves,red chilli powder,turmeric powder,garam masala and salt.Do not add oil.
• Add required amount of water and knead the dough.
• Let it sit for 30 minutes.
• Divide the dough into equal portions.Make balls.
• Take a plastic paper.apply oil to that.
• Place the dough and flatten it to required thickness by applying oil to your hand or dipping your hand in water.
• Heat Chapathi tawa on stove.
• Place the roti gently,roast it on both sides by adding little oil.
• Now the rotis are ready to serve.
• Serve hot with tomato chutney/tomato sauce. 

                                             Bhendi/Okra Fry  

Ingredients:

• Okra/Bhendi-250gms.
• Chopped onions-2.
• Mustard seeds-1/2tsp.
• Jeera -1/2tsp.
• Curry leaves-Few.
• Coriander leaves-For garnishing.
• Turmeric powder-pinch.
• Dhania powder-2tsp.
• Til /nuvvulu powder-2tsp.
• Dry coconut powder-2tsp.
• Salt-to taste.
• Ginger n garlic paste-1tsp.
• Red chilli powder-2 tsp.

Method:

• First wash bhendi and wipe with  a clean cloth,Cut them into equal sizes.( 2inch size.)
• Shallow fry bhendi and keep it aside.
• Heat oil in another pan.Add mustard seeds,jeera.Allow it to splutter.
• Add curry leaves,turmeric powder.Fry it for a minute.
• Add chopped onions,ginger n garlic paste.Fry it until onions turns to golden brown.
• Now add fried bhendi.To this add salt,red chilli powder,dhania powder,coconut powder,til powder one after the other and mix well.
• Cook it for 5minutes.Finally garnish with coriander leaves.
• Now the dish is ready to serve hot with rice.