Kichdi

Ingredients:

1.5 cup White Rice(Basmathi rice preferred)

5 tsp Yellow Lentils / Toor dal /Togari bele

4 tsp split Green Gram seeds / Moong dal / Hesaru bele

3 tsp Bengal Gram seeds / Kadle bele

3 tsp soaked or fresh Ground nuts / Pea nuts

3 tsp soaked or fresh Chana / Kabul Kadle

4 tsp soaked or fresh or frozen Green Peas / Batani

1/2 medium sized Onion

2 Garlic flakes

3-4 Green Chillies

5-6 Curry leaves

1/3 bunch of Fenugreek leaves / Methi leaves / Menthe Soppu

7-8 Mint leaves / Pudina soppu

8-10 Coriander leaves

1/4 bunch of Spinach leaves / Palak soppu

1/4 bunch of Amaranth leaves / Harive soppu

3-4 flakes of Cauliflower / Gobi

1 Tomato

12-15 Beans

1/2 Ridge Gourd

1/2 Snake Gourd

4-5 Long beans

1/2 Cucumber

1 medium sized Carot

1-2 tsp Ghee

4 - 5 cups Water (For Pressure Cooker:4 cups & for Rice Cooker: 5 cups)

Salt to taste

Recipe:

Wash rice in water for about 2-3 times, drain the water and keep it aside.

Soak all the lentils in water for about 30-45 mins. Wash them properly and keep them aside.

Chop coriander leaves, amaranth leaves, spinach, mint leaves into small pieces as shown in the picture below.

Chop fenugreek leaves into small pieces. Chop green chillies, onion into medium pieces. Remove the outer cover of garlic and mash.

Chop all other vegetables as shown in the picture below.

Put 1-2 tsp ghee in a pan, add mashed garlic and fry them for about 1-2 mins until they turn light golden in color. Add chopped green chillies, onion, curry leaves and fry them for about 2-3 mins. Add chopped fenugreek leaves and fry them for about 2-3 mins.

In rice cooker or pressure cooker add rice, lentils, chopped vegetables, fried fenugreek & onion, salt, water, mix them well and cook.(In pressure cooker 2-3 whistles)

It goes well with any kind of Raithas/Mosaru gojju. Above mentioned ingredients will serve 4-5 plates of Kichdi.

Southekayi Akki Rotti

Ingredients:

4.5 - 5 cups Rice flour/ Akki hudi

1.5 medium sized Cucumber

4-5 Green Chillies

1 large Onion

3-4 tsp grated Coconut

15-20 Coriander leaves

Ghee/Oil

Salt to taste

Banana leaves / Aluminium foil / Wax paper

Recipe:

Peel the cucumber, grate it and keep it aside. (Remove the seeds if cucumber is ripened.)

Chop coriander leaves, green chilly and onion into small pieces.

Put all the chopped ingredients, rice flour, grated cucumber, grated coconut, salt in a vessel and mix them well by adding sufficient amount of water. Don't make the dough too thin.

Take one aluminium foil, put 1 tsp of oil and spread it over the foil. Take handful of dough and pat it over the foil evenly as shown in the picture below.

Heat the Tava(Iron Tava preferred) put the rotti upside down as shown in the picture below. Cook it for a minute by covering the lid.

Remove the aluminium foil and put 1 tsp ghee/oil over the rotti.

Cook other side of the rotti for about 1-2 min in medium/low flame.

Serve hot along with any Chutney or Curry / Subji. The above mentioned ingredients will serve 20-25 Rottis.

Curry Leaf Chutney

Ingredients:

1 cup grated Coconut

25-30 Curry leaves

Grape sized Tamarind

2 Green Chillies

Salt to taste

1/2 tsp Mustard seeds

1/2 tsp Black Gram seeds

Pinch of Asafetida powder

2-3 tsp Oil

Recipe:

Put grated coconut, green chillies, tamarind, curry leaves and salt in a mixer. Add enough water and grind it. (If it is frozen coconut, add hot water while grinding.) 

Put oil, mustard seeds and black gram seeds in a pan. Once it starts spluttering, add pinch of asafetida  powder. Add ground curry leaf chutney and fry them in medium flame for about 4-5 mins until it gives nice aroma.

Transfer this to a bowl and serve. It goes well with rice and dosas.

Avarekalu Mixture

Ingredients:
2 cups Flat Bean Seeds / Avarekalu
1/2 - 3/4 tsp Chilly powder
Pinch of Asafetida powder
Pinch of Turmeric powder
1/2 tsp Mustard seeds
Salt to taste
5-6 Curry leaves
1 tsp Cashew nut pieces
2 tsp Groundnut / Peanuts
7-8 small pieces of Dry Coconut / Kobbari
Oil
Recipe:

Separate the seeds from fresh flat beans.

Soak flat bean seeds in water for about 4-5 hrs. Press each soaked seed and remove the outer layer. Put them in a tissue paper to remove the water content.

Keep oil in a thick bottomed vessel and heat it. Put flat bean seeds in oil and fry them until they turn golden in color.

Take them from the oil and put them in a tissue paper to absorb the oil content.

Put curry leaves in a microwave for few seconds and mash it into small pieces.

Put mustard seeds, peanuts, cashew nut pieces, dry coconut pieces, 2-3 tsp oil in a pan and fry them in medium flame. Once they turn golden in color, add curry leaves, chilly powder, turmeric powder, asafetida powder and fry them for about 5-10 seconds.

Add fried flat bean seeds, salt and mix them well. Once they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea.

Onion Rice Wheat Dosa

Ingredients:

2/3 cup Whole Wheat Grain / Godhi

1.5 cups of White Rice

3-4 Green Chillies

1/2 inch sized Ginger

10-15 Curry Leaves

1 large Onion

12-15 strands of Coriander leaves

Salt to taste

Oil/Ghee

Recipe:

Soak whole wheat grains, white rice together in a vessel for about 2-3 hrs. Wash these soaked ingredients 2-3 times.

Chop onion, coriander leaves into small pieces as shown in the picture below.

Grind soaked ingredients, curry leaves, green chillies, ginger into smooth paste by adding sufficient amount of water. Add sufficient amount of water, salt and mix well. (Consistency of the batter should be like that of milk.) Add finely chopped onion, coriander leaves and mix them well.

Heat the Tava(Iron Tava preferred). Stir the batter, take a spoonful of batter and splash it over the tava as shown in the picture below. Add 1 tsp of oil/ghee on top of dosa, cover it in a lid and cook it for a minute in medium flame.

Roast other side of the dosa as well for about 2-3 mins in medium flame. 

Serve hot along with any chutney or sambar. The ingredients mentioned above will serve 12-15 Onion Rice Wheat Dosas.

Litchi Milkshake

Ingredients:

7-8 Litchis

1.5 cups cold Milk

Sugar(1 cup)

Recipe:

Remove the outer skin of litchis, cut them into two pieces and remove the seeds as shown in the picture below. 

Put litchis, sugar in a mixer/blender and grind them to smooth paste. Add cold milk and grind them together for few seconds. Pour the ground mixture to a juice glass and serve.

Avarekalu Enne Rotti

Ingredients:

2 cups Rice flour/ Akki hudi

1 cup Flat Bean seeds / Avarekalu

6-7 Green Chillies

1/2 medium sized Onion

4-5 Coriander leaves

10-15 Curry leaves

Pinch of Asafetida powder

1-1.25 cups Curd

Salt to taste

Oil

Recipe:

Put flat bean seeds in a pressure cooker container and cook them by adding little amount of salt and water. (2-3 whistles)

Chop coriander leaves, green chillies, curry leaves and onion into small pieces as shown in the picture below. 

Add all these chopped ingredients, cooked flat bean seeds, salt, asafetida powder, rice flour in a vessel and mix them well. Add curd and mix. Add sufficient amount water and mix them well. Don't make the dough too thin.

Take one thick plastic sheet, put 1 tsp of oil and spread it over the sheet. Take little amount of dough and pat it over the sheet to a medium thin round. Make one small hole in the middle as shown in the picture below.

Keep oil in a thick bottomed vessel and heat it. Take each enne rotti and slowly drop it into oil. Fry both the sides of enne rotti for about 1 min.

Serve hot along with salted butter or any curry. The above mentioned ingredients will serve 15-18 Avarekalu Enne Rottis.

Hagalakayi Majjige Huli / Bitter Gourd Coconut Buttermilk Gravy

Ingredients:
1 large Bitter Gourd / Hagalakayi
Grape sized Tamarind
7 - 8 Green Chillies
Pinch of Turmeric powder
1/4 tsp Chilly powder
Lemon sized Jaggary
1 - 1.5 cup grated Coconut
1/2 cup fresh Buttermilk / Yogurt /Curd
Salt to taste
1/2 tsp Mustard Seeds
1 Red Chilly
1 tsp Oil

Recipe:
Cut bitter gourd into medium thin round pieces and remove the seeds as shown in the picture below. Cut 5 green chillies into two pieces as shown in the picture below.

Put tamarind in a bowl and add little amount of water. Squeeze it and keep it aside.
Put only bitter gourd pieces in a vessel containing salted water for about 1 hr. Squeeze all the bitter gourd pieces and put them in a vessel. Add chopped green chillies, turmeric powder, chilly powder, salt, tamarind water, jaggary, little amount of water and bring them to boil. Cook them in medium/low flame for about 30 mins until almost all the water content gets evaporated.

Grind grated coconut and two green chillies into smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding.) Add this ground coconut to the vessel containing cooked bitter gourd and mix them well. Add buttermilk to the same vessel, mix them well and bring them to boil. (If it is yogurt/curd put it in a mixer for few seconds before adding it to majjige huli.)
Add mustard seeds, red chilly and oil in a pan. Once it starts spluttering, add it to majjige huli. It goes well with rice.

Badanekayi Sihi Gojju / Brinjal Gojju(Sweet Version)

Ingredients:
1 large American Eggplant or 2 medium sized Eggplant(Gulla) /  Brinjal / Badanekayi
2 - 3 Green Chillies
Grape sized Tamarind
Large lemon sized Jaggary
Salt to taste
1/2 tsp Mustard Seeds
Pinch of Asafoetida powder
5 - 6 Curry leaves
2 tsp Oil

Recipe:
Apply 1 tsp oil over the eggplant. Prick the eggplant with a fork/knife, so it won't burst in the oven. Put one aluminium foil over the oven tray and place the oil applied eggplant in a tray as shown in the picture below. Cook this eggplant in the oven for about 30-45 mins in 500-600 degree F. (You can also use gas flame / hot charcoal for cooking this eggplant)

Put tamarind in a bowl and add little amount of water. Squeeze it and keep it aside. Grate the jaggary and keep it aside.

Remove the outer skin of eggplant and chop it into small pieces as shown in the picture below.

Put this chopped eggplant, tamarind water, grated jaggary, salt in a vessel. Mash green chillies, add required amount of water and mix them well.
Put mustard seeds and oil in a pan. Once it starts spluttering, add asafoetida powder and keep it for few seconds. Add curry leaves and then add it to Gojju. Mix well before serving. It goes well with rice.

Ribbon Pakoda

Ingredients:

3 cups White Rice (Sona Masuri preferred)

1.5 cups Bengal gram flour / Besan / Kadle hudi

15-20 Red Chillies

15-20 Curry leaves

1/2 medium sized Onion

1/2 tsp Ajwain seeds / Oma

1/2 tsp Cumin seeds / Jeera

Pinch of Asafetida powder

2-3 tsp Butter / 4-5 tsp hot Oil

Salt to taste

Oil

Recipe:

Soak rice in water for about 3-4 hrs. Wash soaked rice and keep it aside.

Grind washed rice, red chillies, curry leaves and onion into smooth thick paste by adding sufficient amount of water.

Put bengal gram flour, salt, chilly powder, asafetida, ajwain seeds, cumin seeds and 4-5 tsp hot oil in a vessel and mix well. Add ground rice into the same vessel and mix them well. Don't make the dough too thin.

For making ribbon pakoda use chakkuli maker machine with the disc having two flat holes as shown in the picture below.

Keep oil in a thick bottomed vessel and heat it. Fill the chakkuli maker with this dough and press the ribbon pakoda directly to the vessel containing hot oil.

Fry until it turns golden in color. Once they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea.