Bobbarla cutlet

Ingredients

Bobbarlu/ alasandalu/ black eyed peas - 1 cup
Onion - 1
Green chilli - 1
Ginger - 1/4 inch piece
Coriander leaves- small bunch
Cooked rice - handful
Salt
Oil

Method

1. Soak the peas for 5-6 hours.
2. Grind them with chilli, ginger, rice and salt.
3. Add onion pieces and coriander leaves to the paste.
4. Make small, thin cutlets and shallow fry on a tawa till golden brown on both sides.

Paneer rice

Ingredients

Paneer cubes - 1 cup
Onion - 1
Tomatoes -2
Green chilli -1
Bay leaf -1
Masala powder( cinnamon, cloves, star anise and cardamom) - 1 tsp
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Cooked rice( leftover rice)
Salt
Corianser powder - 1/4 tsp
Cumin powder - 1/4 tsp
Oil - 2 tbsp
Amchur - 1/4 tsp
Coriander leaves

Method

1. Heat oil. Fry paneer cubes and keep aside or put in a bowl of warm water.
2. In the same oil, add bay leafand green chilli. Add onions and fry till translucent.
3. Add tomatoes and fry till soft.
4. Add the powders and fry for some more time.
5. Add the paneer pieces along with the water.
6. Cook for some time without the lid.
7. Add the cooked rice and spread on top evenly. Close the pan with a lid and cook till moisture evaporates. Garnish with coriander leaves.

Senagala vadalu

Grind soaked chickpeas, soaked urad Dal, green chillies, ginger, jeera, onion, Curry leaves, coriander leaves and salt.
Make small vadas and deep fry in hot oil.

Pesarapappu payasam

Method

Heat ghee in a pan. Add pesarapappu( 1 cup) and fry till golden brown. ( Ghee quantity should be such that there is extra ghee even after adding the Dal)
Add 2 cups water and cook the Dal till it turns soft.
Add jaggery(little more than 1 cup)  and cook till jaggery melts.
Add milk and cook for some more time.
Add cashews, kismis and elaichi powder.