Oats Idli

Ingredients:

Oats - 1 cup

Sooji Rava / Cracked wheat rava - 1/2 cup

Grated carrot - 1/2 cup

Chopped green chillies - 3 tbsp

Chopped cashews - 2 tbsp

Mustard seeds - 1/2 tbsp

Cumin seeds - 1/2 tbsp

Chopped coriander leaves - 3 tbsp

Salt - as per taste

Baking soda - pinch

Oil - 1-2 tbsp

Water - sufficient

Procedure:

1. Take a kadai, add oats and dry roast them under medium flame until they turn to light brown. Cool them and blend to get fine powder.
2. Take a pan, heat oil, add mustard seeds, cumin seeds, chopped cashews, green chillies and fry them. 
3. Add grated carrot and fry for 2 minutes. Then add powdered oats, sooji rava and stir well. 
4. Add chopped coriander leaves, salt and mix well. Finally add sufficient water until it reaches right consistency (similar to idly batter).
5. Now grease idli plates with oil, add batter in the moulds and steam cook for 10-15 minutes or until done. Serve hot with your favorite chutney.

TIP: Here I used Sooji / Semolina. It can be substituted with cracked wheat rava. 

Beerakaya Chekku Vadalu (Ridge gourd Kebab)

Most of us peel off the outer layer of ridge gourd while preparing chutney or gravy. But ridge gourd peel is rich in fiber. Here is an interesting dish prepared from the peel of ridge gourd to retain the nutrient value of the vegetable.

Ingredients:

Beerakaya Chekku (Outer layer of ridge gourd) - 1 cup

Chana dal - 1/3 cup (soaked at least for 30 min)

Potato (large) - 1 (boiled & mashed)

Green chillies - 3-4 finely chopped

Onion (large) - 1 finely chopped

All purpose flour (maida) - 1 tbsp

Corn flour - 1-2 tbsp

Ginger garlic paste - 1/2 tbsp

Garam masala - 1/4 tbsp

Black pepper - 1/4 tbsp

Salt - as per taste

Curry leaves - 1 leaf let

Coriander leaves (finely chopped) - 2 tbsp

Oil - sufficient

Procedure:

1. Transfer ridge gourd peel in to a blending bowl and grind it in to fine paste (add very little water if required).
2. Similarly blend soaked chana dal in to fine paste (sprinkle some water if required).
3. Now transfer both the blended mixtures in to a mixing bowl, add mashed potato, chopped green chillies, onion, ginger garlic paste, garam masala, black pepper, curry leaves, chopped coriander, salt, maida, corn flour and mix well to form a thick batter.
4. Take a kadai, heat oil and wait until it attains right  temperature.
5. Take a small portion of batter and press it in to wide disc. Add one by one in to oil and fry them until they turn to golden brown or shallow fry with little oil. Serve hot with sauce or green chutney.

Vegetable Paneer Dosa (Dosa with vegetable and cottage cheese stuffing)

Ingredients:

Dosa Batter - as required (you can refer to Masala Dosa for preparing batter for dosa)

Chopped onion - 1/2 cup

Chopped carrot - 1/3 cup

Chopped tomato - 1/4 cup

Chopped coriander leaves - 1/4 cup

Grated paneer - 1/3 cup

Chopped green chillies - 2-3 tbsp

Salt - as per taste

Garam Masala - 1 tbsp

Oil - sufficient

Procedure:

1. Take a mixing bowl, add chopped onion, carrot, tomato, green chillies, coriander leaves, salt and mix well.
2. Take a flat pan, spread half tbsp of oil all over and heat it. Now add required batter in the middle of pan and spread it all over the pan evenly. 
3. Add sufficient vegetable mixture on the dosa followed by grated paneer. Now gently apply pressure on vegetable and paneer mixture so that they adhere tightly to the batter. 
4. Finally sprinkle some garam masala all over and add little oil or ghee on the vegetable mixture.
5. Roast it under medium flame for 2-3 minutes and turn it gently with the help of a flat ladle and serve hot with any chutney.

TIP: Dosa should be roasted only one side under medium flame for better taste.

Vankaya Bataani Koora (Brinjal Green Peas Curry)

Ingredients:

Brinjals (preferably white brinjals) - 250gm

Green peas - 1/3 cup

Onions (medium) - 2

Green chillies - 2

Coriander powder - 1/4 tbsp

Cumin powder - 1/4 tbsp

Red chilly powder - 1/2 tbsp

Chopped ginger - 1 tbsp

Turmeric - pinch

Salt - as per taste

Oil - 2 tbsp

Chopped coriander - 2 tbsp

Procedure:

1. Wash, clean and chop brinjals in to one inch pieces and place them in water until used.
2. Similarly wash and chop onions and green chillies finely and set aside.
3. Take a kadai, heat oil, add chopped green chillies, ginger, onions and saute until they are transparent.
4. Add chopped brinjals and cook under medium flame with occasional stirring until they turn brown (sprinkle some water if required).
5. After some time, once the brinjal chunks turn soft, add green peas and cook for few more minutes.
6. Sprinkle turmeric, coriander powder,cumin powder, red chilly powder and mix well.
7. Finally adjust salt and garnish with finely chopped coriander leaves and serve hot.

Stuffed Methi Parata (Stuffed Fenugreek leaves Parata)

Ingredients:

Wheat flour - 2 cups

Methi leaves - 1 bunch

Red chilly powder - 1/2 tbsp

Garam masala - pinch

Salt - as per taste

Oil - 2 tbsp

Procedure:

1. Take a wide mixing bowl, add wheat flour, salt, oil and mix well to form a soft and smooth dough. Keep it aside by covering with a damp cloth for at least 30 minutes.
2. Meanwhile pluck all the methi leaves, wash thoroughly and add in to pan with oil.
3. Stir them for 1-2 minutes until they shrink well. Then add salt, red chilly powder, garam masala and mix well. Keep it aside until it cools.
4. Now take a small portion of dough, flatten it using a rolling pin.
5. Place the stuffing in between the flattened dough and draw it from all sides to make a stuffed ball.
6. Flatten it again gently by applying little pressure. Finally roast the stuffed rotis with or without oil by flipping it to both sides. Serve hot with your favorite gravy.

Aloo Bajji (Potato Bajji)

Ingredients:

Potatoes - 2

Besan flour (Senaga pindi) - 1 cup

Rice flour - 2-3 tbsp

Red chilly powder - 1 tbsp

Cumin seeds - 1/2 tbsp

Baking soda - pinch

Salt - as per taste

Water - sufficient

Procedure:

1. Wash, clean, peel and chop potatoes in to thin slices and place all those in water until used.
2. Take a wide mixing bowl, add besan flour, rice flour, red chilly powder, salt, baking soda and mix well.
3. Add required water and prepare batter with required consistency (do not add too much water and make the batter loose).
4. Take a kadai, heat oil until it is sufficiently hot.
5. Remove potato slices from water and dip each one in batter and drop one by one in oil.
6. Drain all the bajjis from oil with slotted spoon and transfer them in to a plate with tissue paper.
7. Garnish them with finely chopped onions, coriander leaves, chat masala, lemon juice and serve hot.

Mushroom Masala

Ingredients:

Mushroom - 200 gm

Onions - 2

Green chillies - 2

Ginger garlic paste - 1/2 tbsp

Coriander powder - 1/2 tbsp

Cumin powder - 1/2 tbsp

Red chilly powder - 1/2 tbsp

Garlic pods - 3
Mustard seeds - 1/2 tbsp

Cumin seeds - 1/2 tbsp

Black pepper - 1/2 tbsp

Salt - as per taste

Chopped coriander leaves - 2 tbsp

Oil - 2-3 tbsp

Procedure:

1. Wash, clean and chop mushrooms in to medium pieces and set aside.
2. Take a kadai, heat oil, add mustard seeds, chopped green chillies, onion and saute them until they are transparent.
3. Add ginger garlic paste and fry for 1 minute. 
4. Now add chopped mushrooms and saute them for few minutes with closed lid (add little water if required).
5. Sprinkle coriander powder, cumin powder, red chilly powder and mix well. Cook until the mushroom pieces turn soft.
6. Blend garlic pods, cumin seeds and black pepper together to form a coarse paste.
7. Take another pan, heat oil, add ground masala paste and fry it for 1-2 minutes. 
8. Add this to mushroom gravy, adjust salt and garnish with finely chopped coriander leaves.   

Egg Biryani

Ingredients:

Rice - 1 cup

Boiled eggs - 2
Egg yolk - of one egg

Chopped tomato (large) - 1 cup

Large Onion (sliced length wise) - 1

Green chillies -2

Cardamom - 4

Cloves - 4-5

Star Anise - 1

Bay leaf - 1

Cinnamon - half inch

Ginger garlic paste - 1 tbsp

Coriander powder - 1/2 tbsp

Cumin powder - 1/2 tbsp

Garam Masala - 1/2 tbsp

Red chilly powder - 1/2 tbsp

Turmeric - pinch

Yogurt - 2 tbsp

Cashews - 2 tbsp

Salt - as per taste
Corn flour - 1/4 tbsp

Coriander leaves - 2 tbsp

Mint leaves - few

Ghee - 1 tbsp

Oil - 1 tbsp

Water - 1 1/2 cup

Procedure:

1. Take a kadai, heat ghee, add crushed cardamom pods, cloves, star anise, cinnamon and bay leaf and fry them for 1 minute.
2. Add cashews, green chillies and fry them for one more minute.
3. Add chopped onions and saute them. Transfer chopped tomato, mint leaves and cook for few minutes.
4. Then add coriander powder, cumin powder, garam masala, red chilly powder, yogurt and mix well.
5. Add washed rice, water and adjust salt. Continue cooking until the rice is done.
6. Meanwhile take a small bowl, add turmeric, red chilly powder, garam masala, egg yolk, corn flour and mix thoroughly. Cut eggs in to halves and marinate them in the prepared masala mixture for few minutes. Fry them under low flame until they turn to golden brown.
7. Finally garnish the prepared rice with chopped coriander leaves and fried eggs. 

Bobbatlu (Puran Poli)

Ingredients:

All purpose flour (Maida) - 1 1/4 cup

Bengal gram (Senagapappu) - 1 cup (soak it in water for at least 1 hour)

Jaggery (Bellam) - 1 cup

Salt - pinch

Elachi powder - 1/2 tbsp

Oil - 3 tbsp

Water - 2 cups

Procedure:

1. Wash and cook bengal gram with water in a pressure cooker. Wait until the steam escape, open the lid and mash it to form a coarse mixture.
2. In a mixing bowl, add maida, salt, oil, little water and mix well until a soft dough is prepared. Cover it with a cloth and set aside for at least 30 minutes.
3. Take a wide cooking vessel, add mashed dal, jaggery and cook together until the jaggery melt completely and the mixture thickens to attain right consistency for making balls. 
4. Add elachi powder and switch off the flame. Wait until the mixture reaches to room temperature.
5. Now take a small portion of dough on a greased plastic sheet and flatten it to form a thin disc. Place bengal gram mixture in the centre and bring the edges together to seal it.
6. Now once again gently flatten the stuffed balls on a greased plastic sheet until thin discs are formed.
7. Take a flat pan and heat it. Place the prepared puran poli and fry it on both sides with oil or ghee.

TIP: Adjust the sweetness of bengal gram stuffing according to your taste.

Aloo Pudina Rice (Potato Mint Rice)

Ingredients:

Rice - 1 cup

Mint (Pudina) - 1 bunch 

Boiled Potato - 1

Onion (medium) - 2

Green peas - 1/4 cup

Green chillies - 3

Cumin seeds - 1/2 tbsp

Bay leaf - 1

Coriander leaves - hand full

Salt - as per taste

Garam masala - 1/4 tbsp

Oil - 2 tbsp

Procedure:

1. Cook rice with pinch of salt and keep aside.
2. Peel outer layer of potato and chop in to one inch pieces. 
3. Wash, clean and chop mint leaves and saute them until they completely shrink.
4. Now blend mint leaves along with green chillies, coriander leaves and salt (add little water if required).
5. Take a pan, heat oil, add cumin seeds and let them splutter. Add bay leaf and fry for 1 minute.
6. Add finely chopped onions and saute them until they are transparent. Now add blended mint paste and stir well. Then add boiled potatoes, green peas and cook until the gravy thickens.
7. Sprinkle garam masala all over the gravy and mix well. Finally add cooked rice and mix well. Saute it under very low flame for 2 minutes with closed lid and switch off the flame.

TIP: You can skip adding potato to prepare plain mint rice.

Broccoli Stir Fry

Ingredients:

Broccoli (medium) - 1

Onion (medium) - 1

Cumin seeds - 1/2 tbsp

Crushed garlic pods - 4

Green chillies - 2

Black pepper - 1/4 tbsp

Salt - as per taste

Oil - 1-2 tbsp

Procedure:

1. Wash, clean and chop broccoli in to medium sized florets.
2. Take a wide cooking vessel and add water. When water is boiling, add broccoli florets and cook for just 2-3 minutes.
3. Transfer the boiled florets in to a colander and drain all the excess water.
4. Take a kadai, heat oil and add cumin seeds, crushed garlic pods, green chillies and stir well for 1 minute.
5. Add chopped onion and saute for 2 minutes or until they slightly alter their color.
6. Now add boiled broccoli florets in to pan and continue cooking for few minutes with occasional stirring.
7. Finally adjust salt and sprinkle some pepper and mix well. Serves as a great side dish with rice or roti.

TIP: Do not over cook the broccoli florets. They should not lose their crispness after boiling. 

Tomato Rice

Ingredients:

Rice - 1 cup

Tomatoes (medium) - 2

Onion (large) - 1

Green chillies - 2-3

Chopped garlic - 1 tbsp

Mustard seeds - 1/2 tbsp

Cumin seeds - 1/2 tbsp

Red chilly powder - 1/2 tbsp

Garam Masala - 1/4 tbsp

Salt - as per taste

Chopped coriander - 2 tbsp

Chopped spring onions - 2 tbsp

Oil - 2 tbsp

Procedure:

1. Cook rice with pinch of salt and set aside.
2. Take a kadai, heat oil, add mustard seeds, cumin seeds, chopped garlic, green chillies and fry them.
3. Now add chopped onion and saute them with closed lid for 1-2 minutes until they are transperant.
4. Add chopped tomato, sprinkle some salt and saute them with occasional stirring  until the juices come out.
5. Add red chilli powder, garam masala and mix well. Continue cooking until thick gravy is formed.
6. Finally add chopped coriander, chopped spring onions, cooked rice and mix well.
7. Close the lid and saute under very low flame for 1-2 minutes and switch off the flame. Serve hot with raita.

Mixed Vegetable Kichadi

Ingredients:

Rice - 1 cup

Split moong dal - 1/3 cup

Chopped onion (medium) - 1

Potato cubes - 1/4 cup

Carrot cubes - 1/4 cup

Chopped tomato - 1/4 cup

Chopped beans - 1/4 cup

Chopped capsicum - 1/4 cup

Chopped ridge gourd - 1/4 cup

Chopped brinjals - 1/4 cup

Chopped spinach - 1/2 cup

Green peas - 1/4 cup

Green chillies - 4

Crushed garlic pods - 3-4

Chopped garlic - 1 tbsp

Chopped mint - hand full

Chopped coriander leaves - hand full

Cashews - 7-8

Salt - as per taste

Water - 2 1/2 cups

Procedure:

1. Wash, clean, chop all the vegetables and set aside.
2. Now add the ingredients one after other in to pressure cooker.
3. Add water, salt and close the lid.
4. Wait for 2 whistles and switch off the flame.
5. Let it cool for few minutes and mix all the contents. Serve hot with your favorite raita.

TIP: You may add other vegetables and green leaves according to your availability and taste in this dish.

Beetroot Pachadi (Beetroot Chutney)

Ingredients:
Beet root - 200 gm
Chana dal - 1-2 tbsp
Urad dal - 1 tbsp
Cumin seeds - 1/2 tbsp
Coriander seeds - 1 tbsp
Red chillies - 4
Salt - as per taste
Oil - 1 tbsp

For seasoning:
Mustard seeds - 1/2 tbsp
Cumin seeds - 1/2 tbsp
Urad dal - 1/2 tbsp
Curry leaves - 2 tbsp
Oil - 1 tbsp

Procedure:

1. Wash, clean and peel the outer layer of beetroot. Chop in to small cubes and set aside.
2. Now heat a kadai, add chana dal, urad dal, cumin seeds, coriander seeds, red chillies and fry them. Let them cool and blend to get fine fine powder.
3. In the same pan, heat oil, add chopped beetroot and saute them with closed lid under medium flame until they turn soft.
4. After sometime, switch off the flame and cool the contents.
5. Now add salt and blend all the ingredients with ground powder mixture to get a coarse paste.
6. Finally season the chutney with urad dal, mustard seeds, cumin seeds and curry leaves. Serve with hot steamed rice and a drop of ghee.

Traditional Sugar Cookies

Ingredients:

All purpose flour (Maida) - 1 cup

Sugar - 1/3 cup

Butter - 1/4 cup

Cooking oil - 5 tbsp

Salt - pinch

Elachi powder - 1/2 tbsp

Baking soda - pinch

Procedure:

1. Preheat oven to 375 degree F.
2. Take a large mixing bowl, beat butter and oil together until a smooth mixture is formed.
3. Add sugar, baking soda, salt and elachi powder and beat until well combined. 
4. Add maida and mix well until smooth dough is obtained.
5. Take a small portion of dough and roll it until the desired thickness is obtained.
6. Shape it using cookie cutters and place them on cookie sheet with at least 1/2 inch gap between  each of them.
7. Bake them for 8-10 minutes or until they slightly change their color. 
8. Do not remove the cookies immediately, switch off the oven and let them cool for few minutes inside and serve.

TIP: Adjust the sugar level in cookies according to your taste. Do not place the cookies side by side without leaving gap while baking. During baking cookies expand in size. So it is important to maintain a minimum gap between each.

Mango Rice (Mamidikaya Pulihora)

Ingredients:

Cooked Rice - 1 cup

Grated raw mango - 1/4 cup 

Green chillies - 4

Red chillies - 2-3

Bengal gram - 1 tbsp

Urad dal - 1 tbsp

Ground nuts - 3-4 tbsp

Mustard seeds - 1/2 tbsp

Cumin seeds - 1/2 tbsp

Turmeric - 1/4 tbsp

Curry leaves - 2 tbsp

Procedure:

1. Wash, clean and peel off the outer layer of mango. Now grate the mango finely and set aside.
2. Take a kadai, heat oil, add mustard seeds, cumin seeds and let them splutter.
3. Add bengal gram, urad dal, ground nuts, chopped green chillies, red chillies, curry leaves, turmeric and mix well.
4. Once all the contents in the pan slightly alter their color, add finely grated mango, salt and mix well. Fry the grated raw mango mixture for 2-3 minutes.
5. Now add cooked rice and mix well so that all the grains are coated with mango mixture and seasoning.

TIP: Adjust sourness of the dish according to your taste by increasing or decreasing the grated raw mango mixture.

Matar Paneer / Matar Tofu

Ingredients:

Paneer / Tofu - 200 gm

Green peas - 1/3 cup
Yogurt - 1/4 cup

Tomato (large) - 1

Ginger garlic paste - 1/2 tbsp

Coriander powder - 1 tbsp

Cumin powder - 1/2 tbsp

Red chilly powder - 1 tbsp

Garam masala - 1/2 tbsp

Turmeric - pinch

Salt - as per taste

Chopped coriander leaves - to garnish

Oil - required

To blend:
Onion (medium) - 2
Cinnamon - half inch
Cloves - 3
Big cardamom - 1
Pepper corns - 1/4 tbsp
Red chilly powder - 1/2 tbsp

Procedure:

1. Chop paneer/tofu in to cubes and fry them in oil until they slightly alter their color.
2. Now chop onion, tomato and set aside.
3. Heat oil, add cinnamon, cloves, big cardamom, pepper corns and fry them until nice aroma comes out.
4. Add chopped onion and saute them until they are tender. Switch off the flame and cool the contents. Blend them to get a smooth paste along with red chilly powder and salt.
5. In the same pan, heat oil and add ginger garlic paste. Fry it until the raw smell disappears.
6. Add ground onion paste, chopped tomatoes, salt and saute them with closed lid for few minutes.
7. Once the chopped tomatoes turn mushy, add required water and stir well. Sprinkle coriander powder, cumin powder, turmeric, red chilly powder and mix well.
8. Now add green peas, garam masala and cook for few minutes. Then transfer smoothly beaten yogurt to the gravy and stir well.
9. After some time, add fried paneer or tofu cubes in to matar gravy and cook under low flame with closed lid for few more minutes.
10. Finally adjust salt and garnish with finely chopped coriander leaves. Serve hot with roti or rice.