Chocolate Cake

Ingredients:
All purpose flour (Maida) - 1 cup
Sugar (white) - 1/2 cup
Sugar (brown) - 1/2 cup
Eggs - 2
Cocoa powder - 1/2 cup
Milk - 1/2 cup
Butter - 1/4 tbsp
Vegetable Oil - 3tbsp
Baking powder - 1 tbsp
Instant coffee powder - 1tbsp
Honey - 2 tbsp
Salt - pinch
Vanilla essence - 1 tbsp
Dried cherries - 10
Raisins - 10
Cashews - 10
Almonds - 6

Procedure:
1.   Preheat the oven to 300 degree F. 
2.   Take a mixing bowl, add butter,oil,  sugar, separately beated egg mixture, vanilla essence and stir it to get a smooth mixture.
5.    Add milk, honey, maida, baking powder, cocoa powder, salt and beat the mixture to form a smooth batter.
6.   Now add raisins, nuts in to the prepared batter and mix well.
7.   Add the whole mixture in to butter coated cake bowl or muffin tin and bake it at 300 degree F for 25 min.
8.    Once the inserted tooth-pick comes out clean, the cakes are done.

Vankaya Bangaladumpa Vepudu (Eggplant Potato Fry)

Ingredients:

Brinjals / Eggplants - 250 gm

Potato (medium) - 2

Onion (medium) - 2

Mustard seeds - 1/2 tbsp

Cumin seeds - 1/2 tbsp
Urad dal - 1/2 tbsp

Garlic pods - 4

Ginger - one inch piece

Red chilly powder - 1 tbsp

Coriander powder - 1 tbsp

Cumin powder - 1 tbsp

Garam Masala - 1/2 tbsp

Curry Leaves - 1 leaflet

Salt - as per taste

Oil - 2 tbsp

Procedure:

1. Wash, clean and chop brinjals and potatoes in to half inch pieces. Similarly chop onions length wise and set aside.
2. Take a pan, heat oil, add mustard seeds, cumin seeds, crushed garlic pods, finely chopped ginger and fry them for 1 min.
3. Add chopped onions and saute until they turn transparent.
4. Now add chopped potatoes, salt, turmeric and cook until they turn little soft (not too soft).
5. Add brinjal pieces and cook them with covered lid for 1 min.
6. Now remove the lid and cook until the brinjal pieces turn soft.
7. Add red chilly powder, coriander powder, cumin powder, garam masala, salt and mix well. Serve hot with rice.

Kodiguddu Koora (Egg Curry)

Ingredients:

Eggs - 2

Onions (medium) - 3

Green chillies - 2

Red chilly powder - 1 tbsp

Coriander-Cumin powder - 1/2 tbsp

Garam masala - 1/4 tbsp

Turmeric - pinch

Salt - as per taste

Curry leaves - 4-5

Coriander leaves - 2 tbsp

Oil - 2 tbsp

Procedure:

1. Boil eggs, remove their shells, pierce them slightly with fork on all sides. Fry them in oil with pinch of turmeric until they turn to golden brown.
2. Take another pan, add oil and heat it. Add chopped green chillies, curry leaves and stir them.
3. Now add finely chopped onions and saute them until they start changing color.
4. Add turmeric, red chilly powder, coriander-cumin powder, garam masala, salt and mix well.
5. Add little water, mix well and cook for another 2 min under low flame until gravy texture is obtained.
6. Finally add fried eggs, stir well and garnish with finely chopped coriander leaves.

Majjiga Charu (Buttermilk Rasam)

Ingredients:

Curd - 1 cup

Water - 1/2 cup

Onion (large) - 1

Green chillies - 6-8

Fenugreek seeds - 1/8 tbsp

Mustard seeds - 1/2 tbsp

Cumin seeds - 1/2 tbsp

Curry Leaves - 1 leaflet

Coriander leaves - 4-5 tbsp

Turmeric - 1/4 tbsp

Salt - as per taste

Oil - 1-2 tbsp

Procedure:

1. Churn curd with water and prepare buttermilk.
2. Wash, clean,  finely chop green chillies, onions and set aside.
3. Take a small pan, add oil and heat it.
4. Add fenugreek seeds, green chillies, mustard seeds, cumin seeds, curry leaves, turmeric and mix well.
5. Now add this seasoning, finely chopped onions, salt in to butter milk and mix well.
6. Finally garnish with finely chopped coriander leaves and serve with plain dal.

Godhuma Nooka Upma (Cracked Wheat Upma)

Ingredients:
Godhuma Nooka (Cracked wheat) - 1 cup
Onion (medium) - 1
Carrot (large) - 1
Green Chillies - 3
Ginger - half-inch piece
Bengal gram - 1 tbsp
Urad dal - 1 tbsp
Mustard seeds - 1/2 tbsp
Cumin seeds - 1/2 tbsp
Curry leaves - 1 leaflet
Coriander leaves - 2-3 tbsp
Salt - as per taste
Water - 2 cups
Oil - 1 tbsp

Procedure:

1. Wash, clean and chop onion, carrot and green chillies and set aside.
2. Take a pressure cooker, add oil and heat it.
3. Now add bengal gram, urad dal, mustard seeds, cumin seeds, green chillies, chopped ginger, curry leaves and stir well.
4. Add chopped onions and saute for 1 min, add chopped carrots and mix well.
5. Add water, salt and mix well.
6. When water is boiling, add godhuma nooka and stir well.
7. Close the lid and wait for one whistle.
8. Then switch off the flame, let it be cooled and  open the lid.
9. Add chopped coriander and mix well.

TIP: Whenever, this upma is prepared in pressure cooker, switch off the flame immediately after one whistle (otherwise the upma will be over cooked and becomes sticky).

Vankaya Palu Posina Koora (Brinjal Curry with Milk)

Ingredients:

Vankaayalu (Brinjals/Eggplants) - 250gm

Onions (medium size) - 2

Green chillies - 2

Garlic pods - 3

Ginger - half-inch piece

Coriander leaves - 2-3 tbsp

Curry leaves - 4-5 leaves

Milk - 1/4 cup

Salt - as per taste

Oil - 2 tbsp

Procedure:

1. Wash, clean and chop brinjals in to half-inch pieces and finely chop green chillies and onions.
2. Take a pan, heat oil and add crushed garlic pods, green chillies, curry leaves and stir for 1 min.
3. Now add chopped onions, ginger paste and saute until the onions turn transparent.
4. Add some water and when water is boiling add chopped brinjals and boil them until they turn soft by closing the lid.
5. When brinjal pieces are almost cooked, add milk little by little with continuous stirring until the milk is completely incorporated in to the curry.
6. Add salt, mix well and finally garnish with finely chopped coriander.

TIP: Do not add all the milk at the same time (milk may crumble). Be sure that you do not cook for more time after adding milk (add milk only when the recipe is almost done).

Strawberry Jam

Ingredients:

Strawberries - 500 gm

Sugar - 1 1/2 cup

Lemon (medium) -1

Lemon zest - 1/2 tbsp

Procedure:

1. Strawberries are hulled and chopped in to pieces.
2. Take a wide pan, add sugar, lemon juice and lemon zest (grated outer layer of lemon) together and cook under the low flame till the sugar dissolves.
3. Once the sugar is dissolved, add strawberry pieces and cook them for 10-15 min until the juices are oozed out from strawberries.
4. Continue to cook under low flame, until the strawberry mixture turns thick and jelly when touched.
5. Once the right consistency is attained, switch-off the flame and transfer in to airtight sterile jar and refrigerate immediately.

TIP: Glass jars are preferred to store the jam. Before transferring the contents in to jar, be sure that the container is sterile. Boil the jar and lid in hot water or heat it in oven at 250 degree F for 10 min.  

Pesara Punukulu (Greengram Fritters)

Ingredients:
Pesalu (Green grams) - 1 cup
Onion (medium) - 1
Green chillies - 3
Ginger - one inch piece
Cumin seeds - 1 tbsp
Curry leaves - one leaflet
Salt - as per taste
Oil - sufficient

Procedure:

1. Soak pesalu (green grams) overnight or at least 2-3 hours before you use.
2. Finely chop onion and keep aside.
3. Grind green grams with green chillies and ginger, until smooth batter is obtained.
4. Now add salt, cumin seeds, chopped curry leaves and mix well.
5. Take a large frying pan, add oil and heat it.
6. Now add the batter little by little as small fritters and deep fry them under low flame.
7. Drain the fritters when they turn to golden brown and enjoy with your favorite chutney.  

TIP: You can use Moong dal in place of green grams to prepare this fritters. Green gram fritters will be more crispy than moong dal fritters.

Vegetable Pasta

Ingredients:

Pasta (Angel hair) - 100g

Cabbage - 1/3 cup

Carrot (medium) - 1

Potato (medium) - 1

Yellow capsicum - 1/4 cup

Red capsicum - 1/4 cup

Green peas - 1/4 cup

Green onions (Spring onions) - hand full

Garam masala - 1/2 tbsp

Ground black pepper - 1/2 tbsp

Soya sauce - 1 tbsp

Chilli sauce - 1/2 tbsp

Tomato sauce - 1 tbsp

Salt - as per taste

Oil - 2 tbsp

Procedure:

1. Wash, clean and chop all vegetables and set aside.
2. Take a vessel with plenty of water and add half tablespoon of oil.
3. When water is boiling, add pasta and boil for 3-4 min. Then immediately switch off the flame, separate the pasta from water and place under running water for 1 min (to prevent over cooking).
4. Take a pan, add oil and heat it.
5. Add chopped potatoes followed by cabbage, carrots, capsicum and green peas.
6. Add soya sauce, chilly sauce, tomato sauce and stir well.
7. Now add pepper, garam masala, salt and mix well.
8. Finally add chopped green onions, boiled pasta and mix well. 

TIP: Do not cook pasta for long time, over cooking may turn pasta sticky and too much tender. Similarly do not over cook vegetables. The crunchiness of the vegetables should be retained to improve the taste of the dish. Toss the pasta in saucy vegetables using fork, so that they will be coated evenly and the texture will not be disturbed.

Kakarakaya Karam (Bitter gourd fry)

Ingredients:

Kakarakayalu (Bitter gourds) - 2

Onion (large) - 1

Grated coconut - 2 tbsp

Garlic pods - 2

Red chilly powder - 1 tbsp

Turmeric - 1/2 tbsp

Cumin seeds - 1/2 tbsp

Curry leaves - 1 leaflet

Grated jaggery/Sugar - 1 tbsp

Salt - as per taste

Oil - 2 tbsp

Procedure:

1. Wash, clean and peel the surface of bitter gourds and chop in to thin rings.
2. Grind garlic pods with red chilly powder, grated coconut and salt in to coarse paste.
3. Take a pan, add oil and heat it.
4. Add cumin seeds, bitter gourd rings, turmeric, salt and saute it under low flame for 10 min.
5. When bitter gourd rings start changing color add finely chopped onions and saute them again for 10-15 min.
6. Now add coarse garlic-coconut paste and stir well.
7. Add jaggery, cook it for another 5-10 min and switch off the flame.
8. Serve hot with white rice and enjoy the taste.

Pesarattu Koora (Moongdal Dosa Curry)

Ingredients:
Pesarattu (thick) - 1

Onions (medium) -2

Green chillies - 3

Coriander-cumin powder - 1 tbsp

Turmeric - pinch

Salt - as per taste

Milk - 1/4 cup

Water - 1/3 cup

Curry leaves - 1 leaflet

Oil - 2 tbsp

Procedure:

1. Take one thick pesarattu and cut in to half inch pieces.
2. Wash, clean and finely chop onions and green chillies.
3. Take a pan, heat oil, add green chillies, curry leaves, chopped onions and saute them for few minutes.
4. Add turmeric, coriander-cumin powder and mix well with water.
5. When water is boiling, add pesarattu pieces and cook them for 1 minute by closing the lid.
6. Now add milk little by little with slow stirring, until all the milk is completely incorporated in to the curry.
7. Add  salt and mix well. Serve hot with rice.

TIP: Do not cook for long time, after adding milk. Similarly do not cut pesarattu  in to very small pieces, so that while cooking, they become very soft and lose their texture. Be careful while adding salt, as pesarattu may already have some salt in it. 

Pesarattu (Moongdal dosa)

Ingredients:

Moongdal - 1 cup

Green chillies - 4

Ginger - one inch piece

Onion (large) - 1

Cumin seeds - 2-3 tbsp

Salt - as required

Oil - 1 tbsp for each dosa

Procedure:

1. Soak moongdal at least 2-3 hours before using.
2. Finely chop onion, coriander and set aside.
3. Grind moongdal in to fine batter with green chillies and ginger.
4. Collect the batter in to bowl, add salt, cumin seeds and mix well.
5. Now take a pan and heat it. Add 1 tbsp oil and roast the dosa.
6. Add finely chopped onion,  coriander and press sensitively on the upper side, so that they adhere well and do not come out even you turn the dosa to other side.
7. Serve hot with chutney or upma.

TIP: Unlike grinding green chillies and ginger with moong dal, you can add as finely chopped pieces on dosa with onions and coriander. Dosa can be roasted even with ghee, so that a great flavor can be achieved.

Vegetable Pulao

Ingredients:

Basmati Rice - 1 cup

Potato (large) - 1

Carrot (large) - 1

Onions (large) - 1 or shallots can be used

Green peas - 1/4 cup

Green chillies - 2

Bay leaf - one

Cloves - 5

Cardamom - 2

Cinnamon - half inch piece

Anise - small piece

Ginger garlic paste - 1/2 tbsp

Garam masala - 1/2 tbsp

Cashew nuts - 10

Ghee - 1 tbsp

Lemon (small) - 1

Salt - as per taste

Coriander leaves - hand full
Mint leaves - hand full
Yogurt - 2 tbsp

Water - 2 cups

Oil - 2 tbsp

Procedure:

1. Wash, clean and chop potatoes and carrots in to one inch pieces and set aside.
2. Take a pressure cooker, add oil, ghee and heat it.
3. Now add cashew nuts, all spices, green chillies, mint leaves and roast them for 1 minute.
4. Add finely chopped onions, ginger garlic paste and saute it.
5. Add chopped vegetables, green peas, garam masala, yogurt and stir well.
6. Then add water, salt and mix well. When water is boiling, add washed rice and close the lid.
7. After first whistle, turn to low flame and cook for another 10 min.
8. Switch-off the flame, add lemon juice and finally garnish with finely chopped coriander leaves. 

TIP: If you want pulao to be colorful, sprinkle some saffron water at the end. 

Kaara Boondi Koora

Ingredients:

Kaara Boondi - 1/2 cup

Onion(medium) - 2

Green chillies - 1 or 2

Ginger garlic paste - 1/2 tbsp

Coriander-cumin powder - 1/2 tbsp

Red chilly powder - 1/2 tbsp

Turmeric - 1/4 tbsp

Salt - as per taste

Water - 1/4 cup

Oil - 2 tbsp

Procedure:

1. Wash, clean and chop onions finely.
2. Take a pan, add oil and heat it.
3. Add green chillies, curry leaves and stir them for 1 min.
4. Add chopped onions and saute them until they are transparent.
5. Now add turmeric, ginger-garlic paste, coriander powder, red chilly powder, salt, mix well and add water.
6. When water is boiling, add kaara boondi and mix slowly & carefully under low flame.
7. After one minute, switch off the flame and close the lid for 2-3 minutes.

TIP:  Add little water, and do not cook for long time after adding kaara boondi (by long term cooking the kaara boondi will become too soft and turns as paste, so the entire taste of the recipe will be altered). Be careful while adding the salt because the kaara boondi which you are using for the recipe, may already have salt in it. 

Tomato Pappu (Tomato Dal)

Ingredients:

Tur dal (Kandipappu) - 1/2 cup

Tomatoes (medium) - 2-3

Onion (small) - 1

Tamarind - goose berry sized

Green chillies - 2

Red chilly powder - 1/2 tbsp

Turmeric - 1/4 tbsp

Salt - as per taste

Mustard seeds - 1 sp

Cumin seeds - 1 sp

Red chillies - 1-2

Garlic cloves - 1-2

Curry leaves - 1-2 leaflets

Oil - 1-2 tbsp

Water - 1 1/4 cup

Procedure:

1. Tur dal is taken and washed thoroughly for 2-3 times.Wash tomatoes, and chop them into one-inch pieces.

2. Cut green chillies length wise and onion in to 4-5 large pieces. 

3. Take dal and chopped tomatoes in to pressure cooker, add water, green chillies, onion pieces, tamarind, turmeric, red chilly powder and close the lid.

4. Wait until the first whistle comes,then turn to low flame  cook for 10 more minutes and switch off the flame.

5. Wait for 10-15 minutes, open the lid, add salt and mix well.

6. Take a medium sized pan, heat oil and add garlic flakes, mustard seeds, cumin seeds, red chilly flakes, curry leaves. Fry them for 1-2 minutes and mix in the dal mixture.

TIP:  1 tbsp of butter can be used along with oil during seasoning the dal, so that great flavor will be attained to the dish.

Kodiguddu Porutu (Egg Fry/ Egg Burji)

Ingredients:

Eggs - 2

Onion (large) - 1

Green chillies - 2

Red chilly powder - 1/2 tbsp

Coriander and Cumin powder - 1/2 tbsp

Turmeric - pinch

Salt - as per taste

Curry leaves - 4-5 leaves

Oil - 2 tbsp

Procedure:

1. Wash, clean and finely chop onions and green chillies.
2. Take a skillet, add oil and heat it.
3. Add curry leaves, chopped green chillies, onion and saute them until they are transparent.
4. Add turmeric, red chilly powder, coriander-cumin powder, salt and stir well.
5. Now crumble the eggs directly in to the skillet at low flame and stir continuously until the egg mixture forms as small lumps.
6. Cook them for 2 -3 min and serve hot.

Fruit Cake

Ingredients:
All purpose flour (Maida) - 1/4 cup
Sugar - 1/4 cup
Honey - 3 tbsp
Instant coffee powder - 1 tbsp
Cardamom - 1
Cloves - 2
Anise - half inch piece
Cinnamon - half inch piece
Baking powder - 1/2 tbsp
Salt - pinch
Almonds - 10
Cashews - 10
Walnuts - 10
Dry dates - 3
Kismis - 10
Currants - 10
Dried apricots - 4
Dried plums - 4
Dried cranberries - 10
Dried black berries - 10
Dried blue berries - 10
Dried cherries - 10
Eggs - 1
Milk -1/4 cup
Butter - 2 tbsp
Brandy/Rum - 15-20 ml

Procedure:

1. Chopped dry fruits, raisins and other dried fruits are macerated overnight in brandy/rum.
2. Take all the spices (cardamom, cloves, anise, cinnamon), grind them in to fine powder and set aside.
3. Preheat the oven to 250 degree F. 
4. Take a mixing bowl, add butter, sugar, egg and mix it to get a smooth mixture.
5. Add milk,honey, maida, baking powder, instant coffee powder, 1/4 tbsp mixed spice powder, salt and beat the mixture to form a smooth batter.
6. Now add the macerated fruit bits in to the prepared batter and mix well.
7. Add the whole mixture in to butter coated cake bowl and bake it at 250 degree F for 1 hour.
8. Once the inserted tooth-pick comes out clean, the cake is done.

TIP: Brandy/Rum can be substituted with orange juice. It can also be prepared directly without macerating overnight.

Sweetcorn Vada

Ingredients:

Sweetcorn - 1 cup

Corn flour - 2 tbsp

Besan flour - 1 tbsp

Onion(medium) - 1

Potato(medium) - 1

Green peas - 1/4 cup

Green chillies - 5

Ginger - one inch piece

Cumin seeds - 1 tbsp

Black pepper - 1/4 tbsp

Coriander leaves - 3 tbsp

Curry leaves - 1 leaflet

Salt - as per taste

Oil - sufficient

Procedure:

1. Grind sweetcorn with green chillies in to paste and set aside.
2. Boil potato, green peas and mash them.
3. Now take a mixing bowl, add sweetcorn paste, mashed potato & green peas, finely chopped onion, ginger, curry leaves,coriander leaves, black pepper, cumin seeds, salt, corn flour, and besan flour to prepare batter with sufficient consistency.
4. Take a large kadai with oil and heat it.
5. When oil is hot, make the batter in to small balls and press them in to small vadas.
6. Drop the prepared vadas in to oil one by one and fry them until they turn to golden brown.

TIP: Do not mash green peas in to fine paste. If the batter is too loose, add little more besan flour. Fry all the vadas in medium flame only (If fried under high flame, they change the color immediately, but the mixture inside the vada stays raw). 

Bread Omlette

Ingredients:

Egg - 1

Bread slices - 2

Red chilly powder - 1/4 tbsp

Black pepper - 1/2 tbsp

Salt - as per taste

Oil - 1 tbsp

Procedure:

1. Take a bowl, add 1/2 tbsp oil, red chilly powder, salt and mix well.
2. Crack an egg in to the bowl, beat it thoroughly by mixing all the ingredients.
3. Heat a pan with oil, add the egg mixture and spread it.
4. Sprinkle black pepper and let it be roasted for one minute. 
5. Now place the bread slices on the upper side.
6. Once the lower side is roasted, turn the omelette and roast for a minute and serve hot.

TIP: Before adding chilly powder and salt to the egg mixture add oil and mix them (so that chilly powder does not form as lumps and mixing will be done evenly).

Cabbage Koora (Cabbage Curry)

 

Ingredients:

Cabbage - half

Ginger, finely chopped - 1/2 tbsp

Bengal gram - 1 tbsp

Black gram - 1 tbsp

Mustard seeds - 1/2 tbsp

Cumin seeds - 1/2 tbsp

Green chillies - 2-3

Red chilly - 2

Curry leaves - 1 leaflet

Turmeric - pinch

Salt - as per taste

Lemon - half

Oil - 2 tbsp

Procedure:

1. Wash and finely chop cabbage.
2. Take a large cooking vessel and add water with a pinch of turmeric. Add chopped cabbage and boil for 10-15 min. Drain off the water and set the half boiled cabbage aside (Do not over cook the cabbage).
3. Take a pan, heat oil and add bengal gram, black gram, mustard seeds, cumin seeds, green chillies, red chillies, chopped ginger, curry leaves. Stir them for 1 min.
4. Now add half boiled cabbage and salt to the seasoning and saute them for few minutes under low flame by closing the lid.
5. Switch-off the flame, add lemon juice and mix well.

TIP: If pressure cooker is used to boil cabbage, then switch-off the flame immediately after one whistle (or else the cabbage will be over-cooked and looses its texture).

Tomato koora (Tomato curry)

Ingredients:
Tomatoes(big) - 2

Onions (large) - 2

Green chillies - 2-3

Fenugreek seeds - 1/4 tbsp

Cumin seeds - 1/4 tbsp

Turmeric - pinch

Red chilly powder -1 tbsp

Coriander - 2 tbsp

Salt - as per taste

Oil - 2 tbsp

Procedure:

1. Wash, clean and chop tomatoes in to one inch pieces and set aside.
2. Take a pan, heat oil, add fenugreek seeds, cumin seeds, greenchillies and stir them for 1min.
3. Add finely chopped onions and saute until they turn to golden brown.
4. Add turmeric, salt, redchilly powder and mix well.
5. Then add chopped tomatoes and cook it by closing the lid for 10-15 min with occassional stirring.
6. Add little amount of water based on requirement (add water only if it is necessary because tomatoes naturally oozes lot of water from them).
7. Finally garnish the gravy with finely chopped coriander.

Vadiyaala Koora

Ingredients:

Budidha Gummadi Vadiyaalu - 1/2 cup

Onions (large) - 2

Green chillies - 2

Curry leaves - 1 leaflet

Milk - 1/4 cup

Water - 1/4 cup

Turmeric - pinch

Salt - as per taste

Oil - 2 tbsp

Procedure:

1. Take a large pan, heat oil and deep fry all vadiyaalu and set aside.
2. Take another skillet, add 2 tbsp of oil. When oil is hot, add green chillies, curry leaves and stir well.
3. Now add finely chopped onions and saute until they change to golden brown.
4. Add 1/4 cup of water. When water is boiling, add turmeric, deep fried vadiyalu and saute for 1 min. 
5. Then add milk little by little with slow stirring ( hard stirring may crumble vadiyalu).
6. Add salt, mix well and cook it under very low flame for 2-3 min by covering the lid.
7. Finally serve hot with rice. Try this at your home. Sure your friends and family members will appreciate you. Trust me.... 

TIP: Do not add too much water to saute vadiyalu, because they become very soft and finally the recipe turns as paste. Add milk only by reducing the flame or milk may crumble and be sure that you do not cook for long time after adding milk. 

Biyyam rava Upma/Uppudupindi (Cracked Rice Upma)

Ingredients:
Biyyam rava - 1 cup
Mustard seeds - 1/2 tbsp
Cumin seeds - 1/2 cup
Bengal gram - 1 tbsp
Black gram - 1/2 tbsp
Green chillies - 2-3
Red chillies - 2
Tamarind juice/Lemon juice - 3-4 tbsp
Curry leaves - 1 leaflet
Turmeric - pinch
Salt - as per taste
Water - 2 cups
Oil - 2 tbsp

Procedure:

1. Take a pan, heat oil, add bengal gram, black gram, green chillies, mustard seeds, cumin seeds, red chillies, turmeric, curry leaves and stir well.
2. Add water, salt and mix well.
3. When water is boiling, add ravva little by little with continuous stirring (to prevent lumps).
4. Add tamarind juice or lemon juice and mix well.

Thotakoora Perugupachadi (Amaranthus with yogurt sausage)

Ingredients:

Amaranthus leaves- 1 bunch

Yogurt (Curd) - 1/2 cup

Green chillies - 2-3

Red chillies - 2

Fenugreek seeds - 1/4 tbsp

Mustard seeds - 1/2 tbsp

Cumin seeds - 1/2 tbsp

Curry leaves - 1 leaflet

Turmeric - pinch

Salt - as per taste

Water - little

Oil - 1 tbsp

Procedure:

1. Wash,  clean and chop amaranthus leaves and add in to a pressure cooker with very little water.
2. Wait for 3 whistles and open the lid after 10-15 min.
3. Mash finely the boiled amaranthus and set aside.
4. Take a small pan, add fenugreek seeds, mustard seeds, cumin seeds, green chillies, red chillies, curry leaves, turmeric and stir them for 1 min. 
5. Now switch off the flame and add salt & curd to it.
6. Finally add the mashed amaranthus mixture to the seasoned yogurt and mix well.

TIP: Add very little water while boiling amaranthus leaves ( because they naturally have lot of water content). 

Vegetable Manchurian

Ingredients:

Cabbage (finely grated) - 1/2 cup

Carrot (finely grated) - 1/2 cup

Potato (finely grated) - 1/4 cup

Capsicum, very finely chopped - 1/4 cup

Corn flour - 2 tbsp

All purpose flour (Maida) - 1tbsp

Green chillies - 2

Ginger- Garlic paste - 1/2 tbsp

For sausage:
Onion, finely chopped - 1

Garlic cloves, finely chopped - 2-3 tbsp
Ginger, finely chopped - 1 tbsp
Green chillies, finely chopped - 1 tbsp

Ground black pepper - 1/4 tbsp

Soya sauce - 2 tbsp

Red Chilly sauce - 1 tbsp

Sweet & Sour sauce - 1/2 tbsp

Green onions (Spring onions) - 1/4 cup

Coriander leaves - 2 tbsp

Salt - as per taste

Sugar - 1/2 tsp

Oil - 1 tbsp

Procedure:

1. Take a mixing bowl, add finely grated cabbage, carrot, potato, ginger-garlic paste, chopped green chillies, salt, corn flour and maida to form a dough by sprinkling little water.
2. Make small balls out of dough and keep aside.
3. Take a large frying pan with oil and heat it. When the oil is sufficiently hot, add the balls and let them fry until they turn to golden brown. Drain them in to a plate with paper towel and set aside.
4. Take another pan, heat oil and add finely chopped garlic, ginger, green chillies, onion and stir them for 2 min. 
5. Now add soya sauce, chilly sauce, sweet & sour sauce and mix well.
6. Take a small bowl, add 1/4 tbsp maida and mix with water to get a smooth mixture without any lumps. Add this mixture to the sausage (for saucy consistency). 
7. Add black pepper, sugar, salt and stir well.
8. Finally garnish with spring onions and finely chopped coriander. Serve hot and enjoy. 

TIP: Dough should be tight( more water makes the dough loose). The entire process of frying the vegetable balls is to be done in low flame and do not over crowd the vessel by adding all veg balls at the same time.