అరటి పెసల కూర: Arati Pesalu Kura: Plantain with Mung bean

Serving for 2 persons

INGREDIENTS:

Raw Banana .........1 big
Little oil..................
Green Gram dal.......1/4 cup
Red Chilly........................2
Black Gram dal..................1 tsp.
Mustard.............................1 tsp
Cumin seeds.......................1 tsp.
salt for taste

Method:

1.Peel Banana and cut into small pieces.
2.Soak Green gram dal in little water.
3.Keep sauce pan on heat, put oil.
4. When it is hot, add chilly pieces, black gram dal, mustard, cumin seeds.
5.The seeds start fluttering, add the cut banana.
6.Put salt, turmeric,and sprinkle little water then close the lid.
7.When the veg. is soft, add the soaked dal.
8.Keep it for some time to cook and put off the stove.
9. Now the banana kura is ready to eat.

.It is tasty when eaten hot and with hot rice adding ghee.

సేమ్య పాయసం/Semiya Payasam/ Vermicelli Dessert

Recipe:

1/2 liter milk
1/2 cup Semiya / Vermicelli
1/2 cup Sugar (adjust as per taste)
2 tablespoon of ghee, melted
10 cashews
10 golden raisins
2 cardamom pods, seeds powdered


Heat ghee in a wide Vessel and roast raisins first, and then cashews to pale gold color. Remove them in to a plate.In the same vessel, add and Roast the semiya for one to two minutes. This is to remove the raw smell of semiya , however this is optional. Take the roasted semiya to a plate and keep aside. In the same vessel, add the milk and stir in sugar. Bring the milk to a rolling boil. Reduce the heat and add the semiya, cashews, golden raisins and cardamom powder. Simmer on slow heat for ten minutes. Serve warm or cold, and enjoy.

MUDIPESALA PACHADI/WHOLE GREEN GRAM CHUTNEY

INGREDIENTS:

Green gram whole..............1 cup (rice cooker measure)
Red chillies...........................3 to 5 (if there are very hot or as per taste)
Salt .........................................to taste.
Cumin seeds.........................11/2 tsps

METHOD:

1. Clean Raw greengram dal with water.
2.Grind all above ingredients to make coarse paste.
3.is is ready to eat.

This is very very easy to make and very tasty and crispy, goes with rice
very well.

క్యాబేజీ ఆవ కు- Cabbage Ava Kura- Cabbage with Mustard

INGREDIENTS:

Cabbage...............1 Lb(1/2kg)
Oil........................1 tbl sp.
Chenna dal...........2 tsp.
Black gram dal.....2 tsp.
Cumin seeds.........1 tsp.
Mustard seeds.......3 tsp.
Curry leaves...........few.
Green chilly............3 no.
Salt..........................for taste.
Turmeric.................1/4 tsp.
Red chilly.................1 or 2

Method:

1.Chop cabbage in to small size.
2.Soak 2 spoons of mustard seeds for 15 mts. and then make paste of it.
3.Keep sauce pan on the stove. put oil, when it is hot add red chilly pieces.
4. Add chenna dal, black gram dal, cumin seeds, 1 tsp mustard seeds.
5.When it flutters add curry leaves and cut cabbage.
6. Put salt, turmeric,green chilly, mix well.
7.Do not close lid.
8.Keep stirring in between, when it is cooked, add the mustard paste to the curry. mix it again.
9. The cabbage curry is ready to mix it with rice or to eat it with rotis.

This serves for 2 people.

ఉల్లిపాయ సమోసా: Ullipaya Samosa- Onion Samosa

Ingredients:

Maida (all purpose flour).........1 cup (rice cooker cup)
Atta (Wheat Flour)...........1 cup
oil......................................2 tsp
Water..................................enough.
Salt......................................2 pinches.
Oil .......................................for deep frying
Plain flour............................2 tsps with water to make a paste for sealing

For Stuffing:

Onions....................................1 big
Flat rice (atukulu)...................same quantity of onion pieces
Green Chillies..........................5 no.
Cilantro.....................................1/2 bunch
Chilly Powder............................1 tsp
Chat Masala................................2 tsp.
Cumin Powder...............................1 tsp

Method:

1.Add both the flours together in a bowl, with salt and oil mix with fingers. Do not use the palm now. Mix it with fingers making like crumbs. then add water little by little making it into a soft and fine dough. keep it for 1/2 an hr.
2.Cut onion into small pieces.and measure
3.Add same quantity of flat rice to onions.
4.Now add salt, chilly powder, cut green chilly and cilantro, cumin powder, chat masala.
5.mix all these together.
6. Now the filling is ready.
7. Take lemon size ball from the dough, roll it in to thin roti(like rumali roti)heat this roti on a pan, on one side only. and keep it on a plate not heated side.now roti is ready to prepare samosas.
8.Cut this pre-heated roti, into broad strips, apply the prepared plain flour paste to all sides.fold it in a triangle shape, fill it with the filling.now seal the samosa using the paste.make all the dough in the same form.
9.Keep the oil on stove and heat it.
10.Put these samosas in oil, in a medium heat.do not over heat.
11.Take them out soon, put rest of the samosas.take them out soon.
12.Now again put all the samosas in the oil fry second time till they are light brown.
13.These samosas are ready and crisp to consume.

Variation:
you can use potato curry also for filling.
It makes 25 samosas.

Pappu chekkalu/Rice patties

INGREDIENTS:



Rice flour.........1 cup
Butter.............1/4 cube (2tsps)
Green chillies.....3to4
Ginger.............!/2 inch length
Salt to taste
Moong or chna dal...1 tbsp (soaked)
Oil for deep fry
Water...............enough to make dough.

METHOD:

1.Grind chilly and ginger in to fine paste.
2.Add salt,butter,soaked dal and the paste to the flour.
3.Mix all together with fingers like crumbs.
4.Now take water and add little by little to the mixer and make dough.
5.On grease sheet, take big marble size dough flatten it with 3 fingers.
6.Heat oil in pan and put patties(chekkalu) and fry them till golden brown.
7.Cool it and store them in air tight container.
8.Approximately 12 to 15.
It is very crispy and tasty snack item to serve with tea.

Capsicum pachadi/greenbell pepper chutney

INGREDIENTS:

Capsicum..........2 big
Green chillies....5 to 6
Salt to taste
Garlic............2 cloves
Oil...............1tbs
Tamarind..........small marble size

SEASONING:

Mustard seeds.....1tsp
Urad dall.........1tbsp
fenugreek.........1/4 tsp(powder)

METHOD:

1.Clean and cut capsicum in small pieces.
2.Heat oil in a pan and add capsicum, green chillies and fry until soft keep it for cool.
3.Heat oil in another pan and add seasoning fry them and let it cool.
4.Soak tamarind and keep side.
5.Grind capsicum , tamarind chilies,garlic and salt in blender coarsely.
6.Add seasoning mix well and serve.

This goes with rice.