Inguva kharam pettina Vankaaya / Egg plant with Asafoetida

INGREDIENTS:

Brinjal / egg plant long ones.....2

Red Chilly Powder.....................3 t sp.

Asafoetida....................................3 t sp.

Salt................................................2 t sp.

Oil for shallow frying.

Water............................................2 t sp.

METHOD:

1.Take all three-red chilly powder, salt, asafoetida mix together,with water and 1 t sp of oil. Make a paste of it, but not very thick.

2.Cut Brinjal into 3'' long pieces. Then cut each piece in length wise, but not fully cutting and separating them apart. Also cut it in another direction of the length. Again not cutting at the bottom of the piece. It makes a spaces in between both the cuts.

3.Now in all the pieces fill with this paste generously and after filling, tie with a thread. so that they are secured when dropped in oil.Keep them aside.

4.Depending upon the size of your sauce pan, heat oil and few at a time fry the masala filled brinjal pieces. It is better few at a time.

5.This does not take much time to fry, also consumes less oil.

6.Serves 4 persons.

Ravva Dosa / Samolina Pan Cake

INGREDIENTS:

Ravva / Sujji / Semolina............1 cup.

Rice Flour.....................................1/2 cup.

Plain Flour / Maida.....................2 tbl sp.

Onion..............................................1

Green Chilly...................................4 or 5

Water...............................................4 cups.

Cilantro.

Salt.

Oil.

METHOD:

1.Mix ravva/semolina, plain flour and rice flour together with water. Keep aside for 1/2 hr.

2.Cut Onion into small pieces. Also cut green chilly and cilantro. Mix all tree together.

3.Now after the batter is soaked 20 minutes to 1/2 hr, add salt, mix well.

4.Keep frying pan on flame, heat it and smear with 2 t sp of oil. The pan must be oily and hot to get the dosas to be prepared easily.

5.Mix the batter well, and let the semolina settle at the bottom. Taking only from the top liquid form of the batter, using the ladle start pouring from out wards to in wards, making into form a round dosa. Do not spread it as we do for other dosas, where we pour batter in the center and spread it out wards.

6.Now sprinkle few of cut onion,chilly, cilantro on dasa. Let it cook and become little brown and crispy. You can check it lifting it from sides. Do not turn. Take out from fire into a plate.

7.As you are making these dosas, the liquid starts finishing. So, then you must add more water as per requirement and mix well. Now again taking the top liquid only prepare dosas again. If needed add little salt too.

8.Eat it hot with any chutney you like. They are simple to make. and no advanced preparation required.

9.This batter makes 10 to 12 dosas. Some times more, depending on the size you make.

మామిడికాయ పచ్చడి/ Mamidikaaya Pachadi/ Mango Chutney

INGREDIENTS:
Mamidi kaya/Raw mango----1 Small
Green chillies---------------4
Red chillies-----------------4 to 6 (as per sourness of mango)
Salt to taste
Fenugreek /menthulu---------1/4 tsp
Avalu/mustard seeds---------1/2 tsp
Oil/Nune----------------1/2 tbs
Turmeric/pasupu---------1/4 tsp
Heeng/inguva/asafoetida----1/2 tsp

METHOD:
1.Heat oil in a small pan and add mustard seeds, when they splutter add
fenugreek,red chillies,and heeng. Let it cool.
2.Clean and cut mango into small pieces.
3 Grind green chilies, red chillies, seasoning and salt together.
4.Make paste add mango pieces, turmeric and grind.(do not make a smooth paste)


It tastes great with Rice.

కొబ్బరి అన్నం/ Kobbari Annam/ Coconut Rice

INGREDIENTS:
Rice---------------------------3 cups(cooked)
Coconut/pachi kobbari----------1 cup (grated)
Green chillies-----------------3 (chop length wise)
Salt to taste.
Bengal gram /sengapappu---1tbs
Split black gram/minapappu---1/2 tbs
Avalu/mustard seeds----------1 tsp
Heeng/asafetida---------------1/4 tsp
Curry leaves-----------------few
Oil----------------1tbs

METHOD:
1. Heat oil in a big pan.
2. Add mustard seeds, when it splutters add dals.
3. Add chillies, curry leaves and finally heeng.
4. Now add grated coconut and fry.
5. Add salt to it and mix well.
6. Add cooked rice to the mixture and mix well.
7. Remove from fire.
8. Serve hot.

దిబ్బ రొట్టె: Dibba Rotte- Black gram pancake

INGREDIENTS:
Black gram/minapappu-----1 cup
Idly rava/cream of rice------2 cups(if grinded in mixer or in wet grinder add 3 cups)
Salt to taste

METHOD:

1. Soak dal in water for about 2 hours.
2. Grind dal by adding water to make smooth batter.(like idly batter)
3. Wash rava and squeeze and add it to the batter.
4. Add salt and mix well.
5. Take a deep pan add oil and heat it.
6. Pour batter of two to three big serving spoons in pan and cover with lid and cook on low flame.
7. Poke with fork and check if it is done
8. When it is done eat with any chutney.
9. On one side it will be brown and crispy and on another side it tastes like idly.

Note: No need to ferment and thickness of the roti is about 2".

దోసకాయ కూర: Dosakaaya Kura- Yellow Cucumber curry

INGREDIENTS:

Medium size dosakaya/cucumber----1
Bengal gram/senagapappu-------1 tbs (soaked in water)
Minapappu/black gram ------------1/2 tbs
Avaalu/mustard seeds----------------1tsp
Red chillies/yendu mirapakayalu-----2
Curry leaves--------------------few
Oil-------------1/2 tbs
Salt to taste

METHOD:

1. Soak bengal gram dal for half an hour.
2.Peel cucumber and taste a piece, discard it if it tastes bitter.
3.Cut into small cubes.
4.Heat oil in a pan add mustard seeds, when it splutter add black gram,
red chillies(cut in to two pieces)and curry leaves.
5.Then add cucumber, bengal gram and little water.
6.Add salt and cover with lid cook in low flame.
7.Stir in between.
8.when it is done eat with rice.

కొబ్బరి పచ్చడి: Kobbari Pacchadi- Coconut chutney

INGREDIENTS:

Fresh Coconut grated..............1 cup.

Red Chilly.....................................25 to 30.(depending the quality)

Split Bengal Gram.......................3 tbl.sp.

Cumin Seeds..................................2t sp.

Mustard...........................................2 t sp.

Green Chilly.....................................3 or 4 for flavour.

Tamarind..........................................big lemon size.

Jaggery...............................................optional.

Coriander seeds................................if desired only.

Turmeric...........................................1/2 t sp.

Salt for Taste.

Oil........................................................2 t sp.

Curry leaves........................................optional.

Asafoetida.

METHOD:

1.Take fresh coconut, grate it. or use the shredded coconut available in stores.

2.Heat oil, put split bengal gram, all seeds of cumin, mustard, coriander. Fry them light, then add red chilly. Roast few more minutes. Add green chilly, curry leaves, put off the heat. add asafoetida, turmeric. Let it cool.

3.Soak tamarind in enough water, just to become soft.

4.In a mixer grinder, put all those dry roasted ingredients, powder it. Now add coconut, jaggery grind again with salt. Do it, till it becomes soft. If needed add water. you can use the same water in which tamarind is soaked. When it is nice and fine take out into a bowl.

5.Eat it putting ghee in hot rice. This is a must in our families twice a month.

6.Instead of tamarind the raw mango can be used. That too tastes well, in a different way.