Chintakaya Pachadi

Ingredients

Chintakaya(Raw Tamarind) - 1 cup

Turmeric - 1 tsp

Red chillies - 20-25

Aavalu (Mustard seeds) - 1.5 tsp

Menthulu(Fenugreek seeds) - 1/2 tsp

Urad dal( split) - 2.5 tsp

Asafoetida- 1/2 tsp

Oil - 4-5 tbsp

Salt - as per requirement

Method 

1. Cut the ends, remove any strings found attached and chop the tender raw tamarind into small pieces.
2. Grind these pieces to a coarse paste in a mixie jar.
3. Add turmeric and salt to this paste.
4. Heat 1 tbsp of oil. Add urad dal, mustard and fenugreek seeds. Once these seeds turn light brown, add chopped red chillies.
5. Keep aside to cool down.
6. Grind the seeds and chillies. Then add the coarse tamarind paste and grind well to blend them together.
7. Heat the remaining oil and add asafoetida.
8. Cool it and add to the ground chutney.
9. Serve with hot rice and raw onion piece.

Notes - 

This stays well only for a week or so. 

Do not reduce the quantity of red chillies as they are required to reduce the sourness of the raw tamarind.

Poha dosa or Atukula Dosa

Ingredients -

Idli rice or raw rice - 1 cup
Urad dal - 1/4 cup
Methi seeds - 1/4 tsp
Poha or beaten rice - 1/2 cup
Curd - 1/2 cup
Salt - as per requirement

Method

1. Wash rice, urad dal with water.
2. Add a little water to curd and beat well.
3. Take these in a vessel. Add methis seeds, poha and buttermilk.
4. Adjust water level such that the rice and dal have enough water to soak well.
5. Keep aside for 4-5 hours.
6. Drain the liquid and keep aside.
7. Add the rice-dal mix to the mixie. Grind to a smooth batter using the reserved liquid.
8. Add salt and let the batter ferment  overnight.
9. Next day morning, heat a tawa and make thick dosas similar to uthappams. 
10. Cover with a lid and cook on one side only.
11. Serve hot with any chutney.

Notes

When the batter is poured on the tawa, there will be formation of many holes in the dosa. This is an indication that the batter has fermented well. If there are no holes or very few of them, then a pinch of baking soda can be added to the batter. Beat the batter and make dosas.

Garlic Cheese Bread

Ingredients

Bread - 3 slices
Butter - 5 tbsp
Garlic - 4-5 pieces
Mozarella Cheese( grated) - as per requirement
Dried herbs/ oregano / chilli flakes
Salt

Method

1. Slice bread pieces into two breadthwise
2. Grate garlic and add to softened butter. Add a pinch of salt and mix well.
3. Apply butter to one side of the bread slice.
4. Arrange the grated cheese on the buttered slice as per requirement.
5. Sprinkle oregano or chilli flakes on top.
6. Arrange the bread slices on a baking tray.
7. Bake in a preheated oven at 200 degrees Centigrade for 5-10 minutes. 

Note 

The baking time varies so it is better to keep a close watch while baking. The cheese has to melt and have slight brown patches.

Instant lemon pickle

Ingredients

Mustard
Fenugreek
Oil
Red chillies
Asafoetida
Lemon juice

Method

1. Fry mustard and fenugreek in very little oil.
2. Keep aside to cool.
3. In the same kadai, fry red chillies till they turn almost black in colour
4. Keep aside to cool.
5. Powder the seeds and chillies.
6. Heat a tsp of oil and add tadka with asafoetida.
7. Mix this with the powders and add sufficient quantity of lemon juice.

Notes
- stays well for almost a month

Rice paniyaram

Ingredients

Raw rice - 1 cup
Leftover Cooked rice - ( approx from 1/2 cup raw rice)
Curd - as requiired
Salt
Onion -1
Green chilli- 1
Curry leaves - few
Coriander leaves - small bunch

Method

1. If there is any leftover cooked rice, try to estimate the quantity of raw rice that would produce the amount you have.
2. Take more than that quantity of raw rice and soak for 2 hours in water.
3. Grind it to a paste and add cooked rice and salt to it. Grind again adding to a smooth paste. Use curd instead of water for grinding.
4. Add sufficient amount of curd so that it is slightly thicker than dosa consistency.
5. Allow it to ferment overnight.
6. Next day, add chopped onions, chillies, curry leaves, coriander and mix well.
7. Make paniyaram using paniyaram pan.
8. Serve hot with chutney.

Notes

- if batter is thin, add rice flour.

- If it is too thick, add curd or water.

- same batter can be used to make steamed dosa( cook on one side and covered)

Anjaneya swamy vada

Ingredients

Urad dal - 1/2 cup
Black pepper - 1 tsp
Jeera - 1/2 tsp
Salt
Oil - 1 tsp + for deep frying

Method

1. Soak urad dal in water for 15-20 min
2. Drain water and grind to a coarse paste with pepper, jeera and salt.
3. Add a spoon of water if it is difficult to grind.
4. Add a tsp of hot oil and mix well.
5. Take a plastic sheet or a plantain leaf, wet it and make small and thin vadas.
6. Deep fry in hot oil till light golden colour.
7. Can be stored for a few days in an airtight container.

Undrallu

Undrallu 

Ingredients-

• Rice rava - 1 cup (rice cup- for 14 medium sized balls)
• Jeera - 2 tsp approx
• Channa dal -3 tsp approx
• Salt - as per requirement
• Oil - 1-2 tsp( optional)

Method -

1.  Boil some water in a kadai.
2. Add channa dal and cook on a low flame till it becomes soft.
3. Add jeera,oil and salt
4. Add 2 cups of water for 1 cup of rava.
5. Boil the water. When it comes to a rolling boil, lower the flame and add rice rava little by little.
6. Keep stirring. Once all the rava has been added, cover and cook on a low flame.
7. Keep aside to cool.
8. Once it is lukewarm, make small balls or laddoos.
9. Arrange on a greased or wet idli plate and steam cook like we do for idlis.
10. Check with a wet hand, if it is not sticky then it means that they are ready.
11. Serve with allam pachadi( ginger chutney)

Saggubiyyam vadiyalu(Sago papad)

Ingredients
        Sago- 1 cup ( small steel dabara)
        Water - 6 cups
         Green chillies - 1 big one
         Jeera - 1.5 tsp
         Lemon juice - little (optional)
         Salt - as per requirement

Method

1. Soak sago in little water for 10-15 minutes.
2. Drain the water and add 6 cups of water.
3. Pressure cook it for 3-4 whistles.
4. Keep it aside to cool. Once it cools down, check the consistency. If it is thick, add a little hot(wait for mixture to cool again) or warm water( can be used immediately) and mix well. 
5. Add green chilli, jeera and salt paste. Add a few drops of lemon juice( this gives the vadiyalu that white colour)
6. Spread this as small round vadiyalu on a cloth or a plastic sheet. Let it dry in hot sun for a day. 
7. In the evening, separate them from the sheet and keep them upside down( raw side up ) in hot sun for another day to dry completely. 
8. Keep in airtight container.

Pesarapappu payasam or paasiparuppu payasam

Ingredients

Yellow Moong dal- 1 cup

Jaggery - 1.5 cups

Milk - 1.5 cups

Cardamom powder- 1/2 tsp

Cashews - 8-10

Ghee - 2 tsp

Method

1. Fry cashews in ghee and keep aside.
2. Fry moong dal in the same kadai till light golden colour
3. Cool it slightly and add enough water and cook the dal till it is soft( not mushy) using either a pressure cooker or in the same kadai.
4. Mash the dal lightly and add powdered jaggery. Cook till jaggery melts.
5. Add milk and cook again for some more time.
6. Add fried cashews and serve hot.

 Notes 

           The recipe I followed had different measurements which didn't work well for me. These measurements were fine so feel free to adjust these according to your taste. 

Idli cutlet.

Today being Shivaratri, my husband decided to fast. I forgot about this and I went ahead and made steaming hot idlis for breakfast. So when he said he wasn't going to have breakfast imagine my horror!!! 

Now I had about 6 idlis leftover with me. I had to somehow make my kid eat it. Idlis for breakfast and snacks- NO WAY:( Now Google came to my rescue and I found this recipe, though a slightly different version. Made this straightaway and my son liked it a lot thinking that it was a regular cutlet.   As it was a festival day I avoided adding onions. 

Ingredients

Idlis - 3

Potato - 1 

Carrot - 1

Peas - a handful

Coriander leaves 

Pav baji masala - 2 tsp

Coriander powder- 1 tsp

Chilli powder- 1/2 tsp

Salt - as per requirement 

Oil- as per requirement 

Method 

1. Boil potatoes, carrot and peas till soft and keep aside to cool when done.
2. Mash idlis and the vegetables together.
3. Add all the powders and mix well.
4. Add coriander leaves and mix again.
5. Make small patties from this and keep aside.
6. Patties can either be deep fried or shallow fried as per our taste and convenience.
7. Serve with ketchup.

Notes

•  Can also add onions, ginger- garlic paste.

Rava idli

Ingredients
Rava - 1.5 cups
Curd -1.5 cups - 2 tsp
Carrot - 1
Beans - 2-3
Peas - 2 tbsp
Oil- 1 tbsp
Mustard - 1 tsp
Cashew - 6-7( broken into small pieces)
Curry leaves - few
Green chillies - 1
Salt - as per requirement
Lemon - few drops
Baking soda - 1/2 tsp

Method

1. Chop carrot and beans into very fine pieces. 
2. Boil the vegetables along with peas, little salt and water in a pan till soft. Keep aside.
3. Heat oil in a pan and add mustard. When it splutters, add curry leaves and then cashews.
4. When cashewnuts turn brown, add rava and fry till there is no raw smell.(colour of rava should not change)
5.  Keep 1 tsp of curd aside and take rest of the curd in a bowl. Add the boiled vegetables. Mix well.
6. Add the roasted rava and mix well again. Check if the batter is of dropping consistency. If not, add little water and mix well again.
7. Keep the idli cooker and the plates ready.
8. To the reserved curd add baking soda and mix well.
9. Add the baking soda mixture to the rava batter and beat well. The batter will turn frothy.
10. Keep aside for 5-10minutes.
11. Pour the batter in the idli plates.
12. Steam for 10 minutes or till done.

Bread halwa

Ingredients
Bread slices - 3
Sugar - 1/2 cup
Milk - 1.5 cups
Ghee - 4 tbsp

Method

1. Cut bread slices into small pieces.
2. Fry the pieces in ghee till they turn crisp.
3. Add milk and cook for some time.
4. Add sugar and cook till ghee separates from the mixture.
5. Add dry fruits of your choice.

Garlic bread

Ingredients 

Bread slices - 4

Salted Butter - 25 g 

Garlic - 2 tsp

Italian seasoning - 2 tbsp

Chilli flakes - 2 tbsp

Method

1. Heat butter in a kadai. 
2. Add finely sliced garlic pieces to the melted butter. Switch off the stove.
3. Spread the melted butter on one side of the bread slice.
4. Sprinkle the seasoning and chilli flakes on it.
5. Preheat oven to 200 C for 10 minutes.
6. Bake the slices for 5 minutes or till brown.

Kakarakaya kobbari kura

Ingredients

Kakarakaya - 1/4 kg
Buttermilk - 1 cup
Onion-1
Turmeric -1/4 tsp
Dry coconut powder- 2 tbsp
Besan - 1 tbsp
Chilli powder - 1 tsp
Salt- as per requirement
Oil- 1 tbsp

Method

1. Chop kakarakaya into medium round pieces and soak in a bowl containing buttermilk and turmeric.
2. After 15 min, remove the pieces from the liquid and either squeeze the pieces or leave them out on a towel to dry out.
3. Heat oil in a pan. Add the pieces and fry till they turn slightly brown in colour.
4. Add finely chopped onions and fry till onions are cooked well.
5. Add coconut powder, chilli powder, salt and besan. Mix well till the powder coats the pieces well.

Peanut balls/ Peanut chikki

ingredients

Peanuts - 3 cups
Jaggery - 2 cups
Water - for syrup
Ghee - for greasing

Mehod

1. Grease a plate with ghee and keep it aside.
2. Fry peanuts on a low flame in a thick bottomed pan.
3. Keep stirring to ensure that all the nuts are evenly fried.
4. Keep it aside and let it cool down.
5. Lightly crush with a small bowl so that the husk is separated from the peanuts.
6. Remove the husk and keep the dehusked, crushed peanuts aside.
7. Take a thick vessel and add jaggery to it. Keep a small bowl with water to check for consistency of syrup.
8. Add very little water and cook the syrup till we get a hard ball consistency. ( add 2-3 drops of syrup to water, roll it with your fingers. It should form a ball which when dropped back in water should make a sound)
9. Add the peanuts and stir well. Be quick while doing this. Once it is mixed evenly, spread it on the greased plate. For peanut chikki, proceed to next step and for peanut balls, once the mixture is warm, make balls out of it.
10. Level it well with the back of a spoon. Allow it to cool. 
11. Once it is warm, cut into pieces. Don't try to separate the pieces. Once it comes to room temperature, then pieces can be separated and stored in an airtight container.