Raagi sangati / Raagi mudda

Ingredients:


Rice - 1 cup
Raagi flour -1 cup
Salt to taste
Water - 4 cups

Method:


1)Clean the rice thoroughly and soak it for about 15 minutes.
2) In a round bottom pan add rice,salt , water and cook it on low flame by covering the pan with a plate or lid.
3) Cook the ric etill the grains becomes soft and now add Raagi flour to the pan and mix well .
4) Now mash the rice with lenthil masher.
5) In a vessel apply water on all sides and drop the mashed rice into the vessel.
6) Rotate the vessel circularly and a round ball is made.
7) Instead of dipping your hand in water and trying to make round balls by burning your hand this is an easy way of making round balls.
8) Place the ball made into the plate and make small hole at the cente as shown in the picture.
9) Add telavai karam (Check the blog for recipe) and Ghee at the center and mix well.
10) Dip small portions of raagi sangati into the telavai karam and enjoy it.
11)  This can be served as lunch.
12) It can aslo be served with Onions and buttermilk.

Kajjikayalu/Karjikayalu

Ingredients:

Maida/All purpose flour- 2 cups

Ravva/ Sooji - 1 tbs

Salt - a pinch

Water -as required

Oil for deep fry

Stuffing:

Grated dry Coconut - 2 cups

Sugar - 1 cup

Elaichi powder -1/2 tsp

Method:

1) In a bowl mix maida, sooji,salt and water and mix well to make dough.

2) Heat a pan and add grated dry coconut,sugar and elaichi powder and mix well for 5 minutes till the suagr melts.

3) Make small balls out of teh dough and roll them as poori and place thestuffing in half circle of poori.

4) Close the poori in semi circle shape and close all the edges as shown in picture.

5) Water can alos be applied on the edges to close the poori.

6) Follow teh same procedure to make more kajjikayas.

7) Heat oil in a round bottom pan and fry these kajjikayas till they turn golden brown.

Kaajalu/Madatha kaajalu

Ingredients:

Maida/All purpose flour - 1 cup
Ghee - 1/4 cup
Salt a pinch
Sugar - 1 1/2 cup
Elaichi - 2

Water -  1 cup

Channa Flour-/ Besan - 2 tbs
Oil for deep fry

Method:

1) In a bowl add Besan, 2 tsp ghee and 2 tsp sugar and mix well and keep aside.
2) In a bowl mix all purpose flour,ghee and water an dmake soft dough.
3) Cover it and keep it aside for 20 minutes.
4) Make small balls out of the dough and roll them as thin chapathis.
5) Apply the Besan mixture on one side of chapathi and place another chapathi on that.Again appy Besan mixture on top of chapathi and place another chapthi on it.
6) Roll the 3 chapathis that have been placed one above the other and cut the roll into 6 pieces.
7) Now press the rolls again.
8) Heat water and add sugar,elaichi to make sugar syrup.
9) Heat oil in a pan and add the pressed rolls and frey them till golden brown.
10) Put the fried kajas in to the sugar syrup(pakam).
11) Serve them hot or cold as a dessert.

Beeyam Rottelu

Ingredients:

Rice Flour - 2 cups
Finely chopped Onions - 1
Finely chopped green chillies - 4
Salt to taste
Grated Carrot- 1
Curry leaves - few
Finely chopped Coriander leaves- 1/4 cup
Roasted peanuts - 1/2 cup
Water as required
Oil - 1 tsp

Method:

1)In a bowl add rice flour,chopped onions, green chillies, coriander leaves, curry leaves,salt,roasted peanuts,grated carrot, oil , required amount of water and mix well to form dough.
2) Set it aside for about 10 minutes.
3) On a flat plastic paper apply few drops of oil.
4) Make small balls from the dough and patt them with hand by on the plastic paper to make a thin circular disk.
5) Apply oil to the hand  periodically whicle patting the dough if the dough is sticking to the hand.
6) Heat a flat tava or griddle and place the patted dough from the plastic paper to the pan and fry it on both sides till golden brown.
7) Serve hot as breakfast or as a snack.

Chole curry, Channa masala

Ingredients:


Channa- 1 cup
Elaichi - 2
Bay leaves -2
Cinnamon - 1/2 stick
Cloves - 2
Green chillies - 2 
Finely chopped Onions -1 
Finely chopped Tomatoes - 3 
Salt to taste 
Curry leaves - few

Mustard seeds - 1/4 tsp

Cumin seeds - 1/4 tsp
Ginger garlic paste - 1 tsp
Turmeric powder - a pinch
Oil - 1 tsp
Red chilli powder - 1 tsp
Channa masala - 2 tsp
Coriander leaves for garnish
Lime juice - 1 tsp


Method:


1) Soak the channa for 6 hours and pressure cook them till they are well cooked.
2) Take some part of cooked channa and make fine paste of it and set aside.
3) Heat oil in  a pan and add Bay leaves, elaichi, cloves , cinnamon,curry leaves, mustard seeds and cumin seeds.
4) Once the mustard seeds pop add chopped Onions and fry till golden brown.
5) Add salt and mix well. 
6) Add ginger garlic paste to the pan and fry well till the raw smell goes away.
7) Add finely chopped tomatoes and cook them till they are well cooked by closing the lid.
8) Add some water if necessary.
9) Add turmeric powder and mix well.
10) Add red chilli powder and channa masala powder to the pan and mix well.
11) Now add grinded channa paste to the pan , mix well and cook it for another 7 minutes b closing the lid on low flame.
12) Add cooked channa to the pan and mix well and cook it for another 10 minutes.
13) Garnish with Coriander leaves,lime juice and serve hot with Roti, Poori, Chapathi or Naan.


Tip: 


If you do not have Channa masala add Roasted cumin powder, coriander powder and garam masala in that place.

Vegetable Lasanga

Ingredients:

Lasanga Noodles - 4 stripes

Tomato puree -2 cups

Finely chopped Garlic - 4

Finely chopped Onions- 1

Brocolli florets - few

Zucchini - 1 cup

Squash - 1 cup

Salt to taste

Olive oil -1 tbs

Bell pepper -1

Egg Plant - few circular slices

Mozzarella cheese- 1/2 cup

Ricotta cheese- 1/2 cup (optional)

Cheddar cheese- 1/2 cup

Parmesian cheese- 1/2 cup

Parsley leaves chopped - 1/2 cup

Coriander leaves  chopped - 1/2 cup

Spinach chopped - 1/2 cup

Method:

1) Boil the lasanga noodles, drain the water and keep aside.

2) In a pan add olive oil and fry finely chopped garlic and onions for 2 minutes.

3) Add chopped bell pepper to the pan and fry well.

4) Add salt to the pan and mix well.

5) Now add egg plant slices and cook for 5 minutes.

6) Add zucchini, sqaush and brocolli and cook for another 5 minutes.

7) Add coriander leaves,spinach leaves to the pan and mix well.

8) Add the tomato puree to the pan mix well and cook it for 5 to 10 minute siwth the closed lid and switch off the stove.

9) Preheat oven to 350 degrees.

10)Spread 1/2 cup of tomato mixture in the bottom of a 8-inch rectangular baking dish.

11) Arrange the cooked lasanga noodles on top of teh micture.

12) Top the noodles with ricotta cheese or mozarella cheese and cover the top with tomato mixture.

13) repeat the layers ending with lasanga noodles on top.

14) Spread the remaining tomato mixture over  the noodles and sprinkle parmesian , cheddar ,mozarella cheese  and parsley.

15) Cover and bake for 30 minutes and uncover and bake for 20 minutes in the oven.

16) Let it stand for 10 minutes after taking out from oven before serving.

Bombay Chutney

Ingredients:

Besan Flour - 1 cup
Finely chopped green chillies - 4
Finely chopped Onions -1

Salt to taste

Water- as required

Finely chopped potato - 1/2

Coriander leaves - for garnish

Curry leaves - few

Mustard seeds - 1/4 tsp

Oil - 2 tsp

Method:

1) In a bowl add besan and water and mix well so that there are no lumps and set aside.

2) In a round bottomed pan heat oil and add curry leaves,mustard seeds , chopped green chillies and onions and fry well till golden brown.

3) Add salt and mix well.

4) Add chopped potato to the pan and fry well.

5) Add the besan mixture to the pan and stir constantly so that it will not from lumps.

6) Add more water if required.

7) After stirring the mixture starts thickening.

8) Sprinkle the coriander leaves as garnish.

9) Serve hot with poori.

Raagi biscuits

Ingredients:

Raagi Flour -2 cups

Salt - a pinch
Powdered Sugar -1 cup
Melted butter - 1 cup

Baking powder - 1 tsp

Cardomom powder - 1 tsp

Method:

1) Dry Roast raagi flour in a pan for 5 to 10 minutes with out burning it.

2) In a bowl add roasted raagi flour,salt, powdered sugar,butter,baking powder and cardomom powder and mix well to form a dough. 

3) Preheat over to 300F for 10 minutes.

4) Make small balls out of the dough and place them on a baking plate on a sliver foil.

5) Make sure there is space between buiscuits as they become double the size of dough.

6) Bake in a oven for 25 minutes and take them out and set aside to cool.

Fish Fry with Vegetable sides

Ingredients:


Fish fillets - 4
Salt to taste
Pepper - 1/4 tsp
Dried Parsley - 1 tsp
Lime juice - 1 tsp
Fish Masala powder - 1 tsp
Sliced Carrot - 1
Sliced Onions - 1/2
Cherry Tomatoes - 4
Minced Garlic - 2 cloves
Sqaush - 1
Zucchini -1 
Soy Sauce - 1 tsp
Dry Red chillies - 2
Olive oil - 2 tsp


Method:


1) In a bowl place fish fillets and add salt, pepper, fish masala and apply the ingredinets to the fish on both sides and set aside to marinate.
2) Heat oil in a pan and add curry leaves, dry red chillies, garlic and Onions and fry till golden brown.
3) Add salt,beans and carrot to the pan and cook well for 7 minutes.
4) Add squash, zucchini and cherry tomatoes and cook for another 5 minutes.
5) Add soysauce once the vegetables are cooked and mix well for 2 minutes and set aside.
6) Just apply few drops of oil in a pan and place the marinated fish and fry on one side.
7) Sprinkle dried parsley on other side of the fish.
8) Now flip the fish and fry on other side too.
9) Continue the same process for other fillets too.
10) In a plate place the fish on one side nad place the veggies on other side and serve hot.

Stir Fry Prawn Noodles

Ingredients:


Oil - 1 tbs
Finely chopped Onions - 1
Finely chopped green chillies - 3
Minced garlic - 2 cloves
Curry leaves - few
Cherry Tomatoes - 4
Thin noodles
Prawns - 10
Sliced Beans - 1/4 cup
Sliced Carrot - 1/4 cup
Soy Sauce - 1/4 tsp
Sliced squash -1
Sliced zucchini - 1
Salt to taste
Pepper - 1/4 tsp
Lime juice - 1 tsp


Method:


1) Boil the thin noodles and set them aside.
2) Heat oil in a pan and add curry leaves, green chillies, garlic and Onions and fry till golden brown.
3) Add Prawns to the pan and fry well till they are pink.
4) Add salt and pepper and mix well.
5) Add beans and carrot to the pan and cook well for 7 minutes.
6) Add squash, zucchini and cherry tomatoes and cook for another 5 minutes.
7) Add soysauce once the vegetables are cooked and mix well for 2 minutes.
8) Add boiled noodles to tha pan and mix well.
9) Add lime juice to the pan , mix well and serve hot.

Berry Aqua Fresca

Ingredients:

Straw berries - 6
Blue berries - 8
Acia berries - 5
Rasp Berries - 8
Apple - 1
Soda /Carbonated water
Sugar if required
Water -1  cup


Method:
1) In a juicer add strawberries, blue berries, raspberries and acia berries and grind well.
2) Now add chopped apple to the juicer and grind well.
3) In a glass add the grinder mixture to half of teh glass and add carbonated water the other half of glass and mix well.
4) Add sugar if needed and serve cold.

Bruschetta

Ingredients:

French baguette - 1 Whole bread
Chopped Cherry Tomatoes - 1 cup
Fresh Basil leaves - handfull
Olive Oil - 1 tbs
Salt to taste
Pepper -1 /4 tsp
Dried Parsley - 1/4 tsp
Dried oregano -1/4 tsp
Finely chopped Onions - 1/4 cup
Minced Garlic - 2 cloves
Grated cheese - 1/2 cup

Method:

1) In a bowl add all the above Ingredients and set aside for 10 minutes.
2) Slice the baguette on a diagonal about 1/2 inch thick slices.
3) Coat little bit of Olive oil on one side of baguette and place on a cooking sheet, olive oil side down.
4) Preheat oven to 375 degrees and place the pan with the bread on the top rack and bake it for 5 minutes.
5) Now take out the pan from oven and place small portions of the mixture on olive oil coated side of each bread slice.
6) Sprinkle some grated cheese on each slcie.
7) Place the pan in oven again for about 5 to 7 minutes.
8) Remove the pan from oven carefully and place the bread on the plate and serve hot.

Beetroot fried rice

Ingredients:


Basmati Rice - 1 cup
Shredded Beetroot -1 cup
Salt to taste
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Channa dal -1 tsp
Urad dal - 1 tsp
Curry leaves - few
Hing - a pinch 
Finely chopped Onions - 1
Dried red chillies - 2 
Shredded Coconut - 1/2 cup
Oil - 3 tsp
Coriander leaves - for garnish


Method:


1) Cook Basmati rice and spread it to cool.
2) Heat oil in a pan and add curry leaves, mustard seeds, cumin seeds, red chillies, channa dal , urad dal , hing and fry well.
3) Add chopped Onions and fry till they are transparent.
4) Add shredded beet root and cook well by closing the lid for 10 minutes.
5) Add some water if necessary.
6) Add shredded coconut and mix well.
7) Now add Cooked rice slowly and mix well.
8) Adjust the spice by adding red chilli powder if required.
9) Garnish with coriander leaves and serve hot with Raitha.

Quick Bhendi fry

Ingredients:


Chopped Bheendi - 1/2 pound
salt to taste
curry leaves - few
Mustard seeds - few
Chilli powder - 1 /2 tsp
Curd - 1 tsp
Oil  - 3 tsp


Method:


1) Heat oil in a pan and add curry leaves and mustard seeds. 
2) Once the mustard seeds pop add chopped Bhendi and fry well.
3) Add salt and mix well.
4) To remove the stickyness from Bhendi add curd and mix well and fry.
5) Once the bhendi are well fried add chili powder and mix well.
6) Cook for another 3 minutes and serve hot with Roti or Rice.

Black Eyed peas / Alasandala curry

Ingredients:


Alasandalu /Black eyed peas- 1 cup
Finely chopped Onions - 1
Chopped Green chillies - 4
Ginger garlic paste - 1 tsp
Curry leaves- few
Mustard seeds - 1/4 tsp
Finely chopped Tomato - 1
Red chili powder - 1 tsp
Coriander powder - 3 tsp
Coriander leaves for garnish
Oil- 1 tbs


Method:


1) If you have dried alasandalu soak them for about 6 hours in water and pressure cook them for up to 3 wishtles.
2) If using fresh alasandalu just pressure cook them for 2 whistles.
3) When they are cooked remove all the pressure and keep aside.
4)Heat oil in a pan and add mustard seeds and curry leaves.
5) Once the mustard seeds pop add chopped Onions and green chillies and fry them till golden brown or Onions are transparent.Add salt and mix well.
6) Add Ginger garlic paste and mix well till the raw smell is gone.
7) Add Tomato pieces and mix well.
8) Add water, coriander powder, red chili powder and mix well.
9) Once the tomatoes are well cooked add cooked alasandalu and mix well.
10) Close the lid and cook for 10 minutes and garnish with Coriander leaves.
11) Serve hot with Dosa or Roti.

Beerakai curry

Ingredients:


Beerakayalu/Ridge gourd (Peel the skin and cut into small pieces)- 2
Mustard seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Curry leaves- few
Finely chopped Onions - 1
Finely chopped Tomotoes - 1
Finely chopped Green chillies - 2
Turmeric powder - 1/4 tsp
Red chilli powder - 1 tsp
Coriander powder - 2 tsp
Salt to taste
Coriander leaves for garnish
Oil - 2 tsp

Method:


1) On a hot pan add oil, mustard seeds, cumin seeds and fry well.
2) Add green chillies,curry leaves and onions and fry well.
3) Add salt ,turmeric powder and mix well.
4) Add chopped beerakai to the pan and cook for 10 -15 min.

5) Add coriander powder, red chilli powder and saute it for few minutes.
6) Add finely chopped tomotoes  to the pan and cook it for about 5 to 7 minutes.
7) Garnish with Coriander leaves and serve hot with Roti or Chapathi.

Kakarakai Talimpu with chickpea powder

Ingredients:

Finely chopped Bitter gourd/ Kakarakai - 2 (Remove seeds)
Oil - 1 tbs
Garlic cloves - 2
Urad dal - 2 tsp
Chann dal - 2 tsp
Cumin seed s- 1 tsp
Mustard seeds - 1/2 tsp
Curry leaves - few
Dry red chillies - 2
Chik Pea powder - 1 1/2 tsp
Jaggery - 1 tsp

Method:

1) Peel the skin of bitter gourd lightly and cut into small pieces by removing seeds.
2) Heat oil in a pan and add mustard seeds, once they splutter add curry leaves, urad dal, channa dal, dry red chillies, cumin seeds , garlic cloves and fry well.
3) Make sure they are not burnt.
3) Add finely chopped Bitter gourd and fry well for 5 to 7 minutes on medium flame.
4) Add Jaggery and mix well.
5) Fry it on low flame for about 7 minutes and serve hot as a side dish with Rice or Roti.

Mamidikaya chutney / Raw Mango Chutney

Ingredients:

Chopped Raw mango with skin - 1 cup
Chopped Garlic cloves - 3
Salt to taste
Red chilli powder - 1 tsp
Water if required
Mustard seeds- 1/4 tsp
Curry leaves - few
Cumin seeds - 1/4 tsp
Hing/Inguva - a pinch
Oil - 2 tsp

Method:

1) In a blender add chopped mango pieces,garlic cloves,salt and red chilli powder and grind it in tester mode.
2) Do not make it into fine paste.If required add 2 tsp of water and grind it.
3) Heat oil in a pan and add mustard seeds, once they start to splutter add curry leaves and cumin seeds to the pan and fry well.
4) Add Hing and the grinded paste to the pan and mix well.
5) Serve with Rice.

Endu Mirapakai Pappu

Ingredients:

Toor Dal/ Kandi Pappu -1 cup
Sal to taste
Turmeric powder -1/4 tsp
Curry leaves - few
Urad dal - 1 tsp
Channa dal - 1 tsp
Dry Red chillies - 4
Dhaniyalu/Coriander seeds - few
Mustard seeds - 1/4 tsp
Garlic cloves - 2
Water - 3 cups
Oil - 1 tbs

Method:

1) Wash Toor dal thoroughly and set aside.
2) In a pressure cooker add washed toor dal,salt, water and turmeric powder and cook it on low flame with the whistle (weight on ) up to 5 whistles.
3) Remove all the pressure and open the lid of the pressure cooker.
4) Mash dal lightly with a dal masher.
5) Heat oil in a pan and add Mustard seeds and once they pop add curry leaves, Coriander seeds,urad dal, channa dal, garlic, Dry red chillies and fry well till golden brown.
6) Add this tempering to the cooked dal and mix well.
7) Serve hot with Rice.

Vadapappu

Note:

Vadapappu is a dish made as prasadam on Sri RamaNavami Festival.
For Naivedyam just soak Pesara pappu in water for 5 hrs and drain the waterand serve to god.
For our taste we follow the below procedure.

Ingredients:

Pesara Pappu -1/2 cup
Finely chopped Green chillies - 2
Mustard seeds - 1/4 tsp
Salt to taste
Grated Coconut - 1 tbs
Hing/ Inguva - a pinch
Finely chopped Coriander leaves - few
Oil - 2 tsp

Method:

1) Soak Pesara Pappu for 5 to 6 hours and drain all water.
2) Heat oil in a pan and add mustard seeds, Once they splutter add finely chopped Green chillies, and fry well.
3) Add salt and hing and mix well.
4) Add Grated Coconut and mix well and set it aside to cool.
5) Once cooled add soaked pesarapappu and mix well.
6) Finally garnish with Coriander leaves.

Panakam

Ingredients:

Jaggery - 1 cup
Pepper powder - 1/4 tsp
Eliachi - 2
Water - 2 cups

Method:

1) Grate Jaggery finely and keep aside.
2) In a bowl add jaggery and water and let all the jaggery dissolve.
3) Add pepper powder and eliachi to the bowl and mix well.
4) Filter the liquid into a glass to remove any lumps or waste from the jaggery.
5) This is served as prasadam on the day of Srirama Navami.

Boorelu /Poornam Boorelu

Ingredients:

Urad Dal - 1 cup
Water
Salt - a pinch
Channa dal - 1 cup
Jaggery - 1 cup
Elaichi -  4
Oil for deep fry

Method:

1) Soak Urad dal for about 5 hrs and drain all excess water.
2) In a blender grind the Urad dal and a pinch of salt to make a thick batter like Dosa and set aside.
3) In a pressure cooker add the channa dal, water and cook it for about 5 whistels and drain excess water and set aside.
4) Mash the Cooked channa dal with a lenthil masher to fine paste.
5) If you cant make fine paste with lenthil masher you can grind it and make a fine paste.
6) Grate Jaggery so that it does not have lumps.
7) Heat a pan and add grated Jaggery and mashed Channa dal and mix well.
8) Add Elaichi at this point and mix well to form a thick paste and set aside to cool.
9) Once cooled make small balls out of the paste.
10) Heat oil in a deep bottom pan and dip the balls into the batter and drop them carefully into the oil.
11) Fry them till golden brown and place them on tissue to drain excess oil.
12) Serve hot as a sweet dish.

Fruit salad

Ingredients:


Chopped Banana- 2
Chopped Apple - 1 
Sliced Grapes - few
Curd - 1 1/2 cup
Milk - 1/2 cup
Sugar - 4 tsp


Method:


1) In a bowl add curd, milk and sugar and mix well till all the sugar dissolves.
2) Add chopped fruits and mix well
3) Keep in Refrigerator for 20 minutes and serve cold.


Tip: Can add Honey instead of Sugar.
Can add custard too.

Beerakaya Curry with Milk

Ingredients:


Beerakayalu/Ridge gourd (Peel the skin and cut into small pieces)- 2
Mustard seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Curry leaves- few
Finely chopped Onions - 1
Finely chopped Green chillies - 2
Whole dry red chillies - 3
Turmeric powder - 1/4 tsp
Coriander powder - 2 tsp
Channa dal - 1 tsp
Urad Dal - 1 tsp
Salt to taste
Milk - 1 cup
Coriander leaves for garnish


Method:


1)On a hot pan add oil, mustard seeds, cumin seeds,red chillies,channadal,uraddal and fry well.
2) Add green chillies,curry leaves and onions and fry well.
3) Add salt ,turmeric powder and then add coriander powder and saute it for few minutes.
4) Add chopped beerakai to the pan and cook for 10 -15 min.
5) Add milk to the pan and cook it for about 5 to 7 minutes.
6) Garnish with Coriander leaves and serve hot with Roti or Chapathi.

Beet root fry

Ingredients:


Finely chopped beetroot - 1 cup
Mustard seeds - 1/2 tsp
Cumin seeds - 1 /4 tsp
Curry leaves - few
Urad dal - 1 tsp
Channa dal - 1 tsp
Oil - 1 tbs
Salt to taste 
Chopped Green chillies - 4 
Finely chopped Onions - 1 
Water -1 /4 cup


Method:


1) Heat oil in a deep pan and add Mustard seeds,Curry leaves,cumin seeds, urad dal and channa dal and fry well .
2) Add Chopped green chillies and Onions and saute them till transparent.
3) Add salt and mix well.
4) Add finely chopped beetroot and mix well.
5) Add water to the pan and let it cook on low flame for 10 to 15 minutes with the lid closed until the beetroot becomes soft.
6) Open the lid and cook it till all the water drains.
7) Garnish with chickpeas powder and serve hot with roti or rice.

Ugadi Pachadi

Ingredients:

Finely chopped Raw Mango with Skin - 1 cup
Jaggery - 1 tbs
Tamarind juice - 1/2 cup (If thick add water)
Red chili powder- 1/2 tsp or Minced Green chillies - 1
Salt - a pinch
Neam flowers or Karela - few pieces

Method:

1) Soak Fresh Tamarind in water and sqeeze it with hand to make pulp.
2) Add water if the pulp is too thick.
3) Add Jaggery and mix well so that there are no lumps.
4) Add salt, green chillies, Neam flowers, Mango pieces and mix well and Ugadi pachadi is ready.
5) For Variations you can add Banana also into the Pachadi.

Majjiga Mirapakayalu

Note: This below dish requires lots of patience and the end results will be amazing.


Ingredients:


Green chillies - 10 (prefer the ones that are not hot).
Curd - 1 cup
Salt - 2 tsp
Turmeric powder - 1 tsp
Oil for deep fry


Method:


1) In a wide deep bowl add curd, salt, turmeric powder and mix well.
2) Chop the green chillies vertically and do not remove seeds.
3) Add the green chillies into the pan of curd and mix well.
4) Let the chillies soak overnight and remove them and dry them in sun.
5) Again in the evening soak the dried chillies into the curd for overnight.
6) In the morning sundry them.
7) Repeat this procedure for 3 days and then sundry them till they are dried completely.
8) Heat oil in a pan and drop the dried chillies and just fry them for 1/2 min till its golden brown on both sides.
9) Place them on tissue to drain excess oil.
10) Serve them with Lemon rice, as a side dish ad also goes well with curd rice.