Nipattu / Pappu Billalu

Ingredients:

Rice Flour- 1 cup
Maida - 1 tsb
Roasted Channa dal - 1/2 cup
Roasted Peanuts - 1/2 cup
Chilli powder- 2 tsb
Curry leaves - few
Salt to taste
Oil for deep fry
Water as required

Method:

1) Take a bowl and mix Rice flour,Maida,Roasted channdal,Roasted Peanuts(Slightly crushed),Red chilli powder,Salt, Curry leaves, water and mix well as dough.
2) Make small balls out of dough and flatten them till it is thin.
3) Heat oil in a pan and slide the flattened dough into the oil.
4) Fry them on both sides till golden brown and place them on tissue.
5) Can be taken as snack with Tea or Coffee.

Idly

Ingredients:


Idly ravva/Rice ravva - 3 cups 
Urad dal -1 cup 
Salt to taste 
Cooking soda - a pinch
Water as required
Oil - 1tsb


Method:


1) Soak Idly ravva,Urad dal overnight and grind it to make fine paste.
2) Add salt to the batter and mix well.
3) Keep it aside for 9 hours and now the idly batter is ready.
4) Add little water and a pinch of cooking soda to the batter and mix well and see that the batter is not too tight or watery.
5) Apply oil to the Idly plates and fill in the round impression of the idly plate with batter and place the plates on the stand.
6) Pour around 2 glasses of water in a Pressure cooker and let it boil.
7) Place this idly stand in the cooker and cover it tightly and donot cover it with whistel.
8) Cook them on steam for about 15to 20 minutes.
9) The plates are perforated and it allows the idlis to steam cook evenly.
10) Switch off the stove and touch the idlis and they are cooked if nothing sticks to your hand.
11) Run the spoon under each round impressions and separate the idlis from the plate.
12) Serve hot with Sambar and chutney or Chicken curry or idly karam podi.

Bisibelebath

Powder Ingredients:


Dry red chillies - 4 
Fenu Greek seeds - few
Mustard seeds - few
Cinnamon - 2
Cardomon - 3 
Cloves - 3
Cumin seeds - 1 tsb 
Coriander seeds - 1 tsb 
Channa Dal -1 tsb 
Urad  Dal - 1 tsb 
Fresh coconut or Coconut powder - 1/4 cup


Dry roast all the above mentioned ingredients on low flame and grind it to powder and keep aside.
Can also use store bought Bisibelebath powder .


Ingredients:


Cinnamon - 2
Mustard seeds- few
Finely chopped green chillies - 3

Dry Red chillies - 3

Finely chopped Onion - 1 

Curry leaves- few

Hing/Inguva - a pinch 

Salt to taste 

Turmeric powder - 1/4 tsb 

Soaked thur  Dal - 1 cup

Rice - 1 cup 

Finely chopped tomatoes - 1 

Tamarind juice -1 cup 

Coriander leaves for garnish 

Oil - 3 tsb 

Finely chopped Carrots,Bell pepper,Okra - 1/2 cup each 

Cauliflower, Brinjal/Egg plant - 1/2 cup each 

Method:
1) Heat oil in a pan and add Mustard seeds, curry leaves, Cinnamon,Green chillies,Red chillies,Onions, Hing and fry well.
2) Add all chopped vegetables and fry till the raw smell is gone.
3) Add salt and mix well.
4) Add turmeric powder, Soaked dal and rice and mix well.
5) Add enough water and let it boil.
6) When 3/4 th of rice is cooked add tomatoes and salt and mix well.
7) When rice is almost cooked add the above made powder and tamarind juice and mix well.
8) Let it cook on low flame till the rice and thur dal is well cooked.
9)Garnish with Coriander leaves and serve hot with Boondi or Raitha or Pickle.

Rasam

Ingredients:

Thur Dal (Kandi Pappu)- 50g
Water- 950 ml
Turmeric - a pinch
Tomatoes- 2
Tamarind pulp
Salt to taste
Rasam Powder - 3 tsb
Coriander leaves - for garnish


Seasoning:


Oil - 4tsb
Mustard seeds- 1/4 tsb
Dry Red chillies- 4
Curry leaves- a string


Heat oil in another pan and add mustard seeds,curry leaves and dry red chillies and fry well and keep aside.


Method:


1) Soal tamarind in water and mix it with hand to make pulp.
2) Add thurdal, water and turmeric powder to a pressure cooker and cook well .
2) Add chopped tomatoes,salt and tamarind pulp to the cooked thru dal and boil it for 10 minutes.
3) Add 3 tsb of Rasam powder and boil it for 5 more minutes.
4) Add the seasoning to rasam and mix well.
5) Garnish with Coriander leaves and serve hot with Rice.

Pesarattu

Ingredients:

Pesarapappu/Green gram dal -1cup

Green chillies- 5

Onions- Finely chopped

Ginger- small piece

Salt to taste

Method:

1) Soak Green gram dal overnight .
2) Gring Soaked dal,salt, greenchillies and a small piece of Ginger and prepare batter.
3) Heat pan and spread the batter into circular creepe.
4) Sprinkle finely chopped Onions and greenchillies on the creepe and fry it on both sides.
5) Serve hot with any pickle and Upma.

Fish Curry

Ingredients:


Fish-5 Pieces
Methi seeds-1/4th tsb
Dried Coconut-1 Cup
Cumin seeds-1/2 tsb
Mustard seeds-1/2 tsb
Cumin powder-1 tsb
Redchilli powder-1 tsb
Coriander powder-2 tsb
Turmeric powder-a pinch
Curry Leaves-5
Coriander Leves-2 strings
salt-as required
1 cup chopped onions
Ginger garlic paste-1 tsb
Tamarind juice-1/2 cup
Oil- 1/4th cup
Water-1/4th cup


Method:


1) Heat a pan and add methi seeds and Dried coconut and fry them on low flame for 2 minutes
2) Take it aside and grind it into powder
3) Heat oil in the pan and add finely chopped onions and fry them till they turn golden brown.
4) Take them aside and let it cool then make it into paste by adding little water.
5) Heat oil in the pan and add curry leaves,mustard seeds and cumin seeds to it.
6) Add Gingergarlic paste and the onion paste an dfry it fro a minute.
7) Add Salt,Turmeric powder,redchilli powder,cumin powder and Coriander powder to the mixture and mix well.
8) Add Tamarind juice and add the fish pieces to it.
9) Cook it on low flame for 8 to 10 minutes.
10) Garnish with Coriander leaves and garam masala and serve hot.

Garlic Bread

Ingredients:

Bread-4 Slices
Unsalted butter-1 cube
Finely chopped garlic
Finely chopped green chillies



Method:

1) Heat a pan and melt the unsalted butter .
2) Add finely chopped garlic and green chillies to the pan and fry till golden brown.
3) Add salt to taste.
4) Use a brush and apply the mixture to the bread and bake it in oven for about 10 minutes and serve hot.