Mysore Bonda (Bajji)

Ingredients:

1) Maida = 2Cups.
2) Curd or Butter Milk = 1 Cup
3) Rice Flour = 3 Tbl spoon.
4) Green Chillies (Pachi Mirapakayalu) 2-3 Pieces.
5) Baking soda = 1/4 Tea Spoon.
6) Ginger (Allamu) = 1 Tbl spoon.
7) Oil = Deep Fry
8) Salt = Acc to taste.

Method:

1) Mix all the above items except oil .
2) If needed add some water the batter should not be too thick.
3) Ferment the batter for about 2 hrs
4) Mix batter once again and drop spoon full or with hand into heated Oil pan for deep fry.
5) Fry them to golden colour on a medium flame.
6) Then spread them on a tissue paper to absorb excess oil.
7) Serve Mysore Bajji / Mysore Bonda with Coconut Chutney and Allam Pachadi

Ginger (Allam) Pachadi with Jaggery

Ingredients:

1) Green Chillies (Pachimirapakayalu) = 15- 20 Pieces.
2) Tamarind (Small Lemon size)
(Soak in a hot water for about 30 min)
3) Salt = Acc to taste
4) Ginger (Allamu) = 3 Tbl Spoons
5) Coriander Leaves = 3 Tbl Spoon.
6) Jaggery (Bellamu) = 4 Tbl Spoon

Popu:

1) Oil = 2 tbl Spoons.
2) Mustard Seeds (Aavalu) = 1/4 Spoon.
3) Urad Dal (Minapappu) = 1/4 Spoon.
4) Cumin Seeds (Jeelakara) = 1/4 Spoon.
5) Red Chillies ( Endu Mirapakayalu) = 2 Pieces.
6) Curry Leaves = 1 Spring.
6) Inguva = 1 Pinch

Method:

1) Take a small pan add 1 tbl spoon of oil and heat for 2 min and fry Green Chillies (not deep fry) just to avoid rawness.
2) Grind Green Chillies (fried in above step), Salt, Ginger, Tamarind paste, Jaggery, Coriander Leaves to fine paste if needed add little water.
3) Then add Popu to this paste.

This Yummy Allam Pachhadi (Hot And Sweet) be served with almost any kind of breakfast OR snacks.

Ladies Finger (Bendakaaya) Curry

Ingredients:

1) Ladies Fingers (Bendakaya) = 250gms.                
2) Onions (Vullipayalu) = 1 Piece.
3) Dry Coconut Powder (Endu Kobbari Podi) = 1Tbl Spoon.
4) Dhaniya Powder = 1/4 Spoon.
5) Cumin Seeds ( Jeela kara Powder) = 1/4 Spoon.
6) Coriander Leaves (Optional) = 1 Tbl Spoon.
7) Curd = 1 Tbl Spoon.
8) Salt = Acc to taste.
9) Oil = 2 Tbl spoon.

Popu:

1) Mustard Seeds (Avallu) = 1/4 Spoon.
2) Urad Dal (Minapapu) = 1/4 Spoon.
3) Cumin Seeds (Jeelakara) = 1/4 Spoon.
4) Red Chillies (Yandu mirapakayalu) = 1 Piece.
5) Curry Leaves (Karivepaaku) = 1 Spring.
6) Asafoetida (Inguva) = 1 Pinch.

Method:

1) Take a small vessel add 2 tbl spoons of oil after heating it add popu to it as prepared above.
2) Mean while cut Onions and Ladies Fingers into small pieces.
3) Take same vessel add Onions, Ladies Fingers, Curd add some water and put the lid on it and cook.
4) When it becomes soft add salt, Chilly Powder, Cumin Powder, Dhaniya Powder and again put the lid on it and cook for about 5 min.
5) Finally add Dry Coconut powder and Coriander leaves.

                            

Poori Kura

Ingredients:

1) Potatoes = 2 Pieces (Cut into cubes)
2) Onions  = 4 Pieces (Cut into length wise)
3) Tomatoes = 2Pieces ( Medium size)
4) Carrot = 1 Piece.
5) Green Chillies= 4 -5 Pieces.
6) Water = 1 Cup.
7) Turmeric Powder ( Pasupu) = 1/4 Spoon.
8) Salt = Acc to taste
9) Besan = 1 1/2 Tbl Spoon.
10) Oil= 1 Tbl Spoon.
11) Coriander Leaves.

Popu:

1) Mustard Seeds (Aavalu) = 1/4 Spoon.
2) Cumin Seeds (Jeelakarra) = 1/4 Spoon.
3) Dry Red Chillies (Endu Mirapakayalu) = 1 Piece.
4) Urad Dal (Minapappu) = 1/4 Spoon.
5) Curry Leaves (Karivepaaku) = 1 Spring.

Method:
1) Peel the skin of Carrot, Potatoes, Onions and cut into pieces.
2) Then cut the Tomatoes and Green Chillies.
3) Take a small vessel and 1 Tbl spoon of oil after heating it add mustard seeds when it starts spluttering add Cumin Seeds, Urad Dal, Red Chillies, Currry leaves and fry them to golden color.
4) In the same pan add onions and put the lid on it ( if needed sprinkle the water ) and cook it, then add Potato, Carrot add some water and put the lid on it and cook until they become soft then add tomato and  cook for about 5 min
5) Then add salt, Turmeric powder, Coriander leaves and cook for about 5 min
6) Finally take 1 1/2 Tbl spoon of besan and mix with water make in a liquid form  (SHOULD NOT BE VERY THICK) with out any lumbs.
7) Add besan for the curry and cook for about 5 min then it becomes slightly thick
Note : If you want to cook in pressure cooker mix all the veg (Onions, carrot, potato, tomato.Green Chillies ) and let 3 whistles come, then mix besan solution and cook for 5 minutes.

Broken Rice Tamarind Upma (Biyyam rava chintapandu upma)

Ingredients:

1) Broken Rice (Biyyam rava) = 1 Cup.
2) Bengal Gram (Pachi Senagapappu) = 2 Tbl Spoons.
3) Groundnuts / Cashew Nuts = 2 Tbl Spoon.
4) Tamarind (Chinta Pandu ) = (Big Lemon size) (Soak in a warm water about 30 min)
5) Water = 2 1/2 cups (Tamarind water)
6) Oil = 3 Tbl Spoons.
7) Green Chillies = 5-6 Pieces (Cut into length wise)
8) Onions (Vullipayalu) = 1 Piece (Cut into length wise).
9) Mustard seeds (Aavalu) = 1/4 Spoon.
10) Urad dal (Minapappu) = 1/2 Tbl Spoon.
11) Cumin Seeds ( Jeela kara) = 1/2 Tbl Spoon.
12) Salt = Acc to taste.
13) Red Chillies ( Yandu mirapakayalu) = 2 Pieces.
14) Curry Leaves = 2 Springs.
15) Turmeric powder ( Pasupu) = 1/4 Spoon.
16) Asafoetida ( Inguva) = 1/4 Spoon.
17) Jaggery (Bellam ) = 1  Tbl spoon.

Method:

1) Take a wide vessel add 2 tbl spoons of oil .
2) Add Groundnuts and fry them
3) Then add Mustard seeds and wait them to splutter then add Cumin seeds, Urad dal, Bengal Gram, Curry leaves, Red Chillies fry until they turn to golden colour.
4) Then add Green Chillies, Onions and fry them.
5) Then add tamarind water, Salt, Turmeric Powder and Jaggery boil them once or twice.
6) Then add Cracked Rice and mix well immediately soon after you add, otherwise it may form lumps
7) Cook in the pressure cooker and let 4 whistles come.
8) After 4 whistles cook 5 min on a medium / low flame.
9) Then switch off the stove and keep Pressure Cooker aside.
10) Spread this Upma in a wide plate add 1 Tbl Spoon of Oil and keep aside.

Ridge Gourd Curry (Beerakaya kura)

Ingredients:

1) Ridge Gourd (Beerakaya) = 2 Cups.
2) Onions (Vullipayalu) = 2 Pieces.
3) Chilly Powder (Karamu) = 1/4 Spoon.
4) Sal t= Acc to taste .
5) Oil = 1 Tbl Spoon.
6) Dhaniya powder = 1/4 Spoon.
7) Cumin Seeds (Jeelakara) = 1/4 Spoon.
8)Bengal Gram (Pacchi Senagapappu) =1/4 Cup. (Soak in a cup of  water for 15min)..
9) Coriander Leaves (Kottimera) = 1Tbl Spoon.

Popu:

!) Mustard Seeds (Avallu) = 1/4 Spoon.
2) Cumin Seeds (Jeelakarra) = 1/4 Spoon.
3) Urad dal (Minapappu) = 1/4 Spoon.
4) Red Chillies (Endu Mirapakyalu) = 1Piece.
5) Asafoetida (Inguva) = 1Pinch.
6) Curry Leaves (Karive paaku) = 1 Spring.

Method:

1) Take a small  vessel add 1 Tbl Spoon of oil after heating it add mustard seeds when it starts spluttering add  Cumin seeds, Urad dal, Red Chillies, Curry Leaves, Inguva.
2) Peel the Ridge Gourd and cut into small pieces.
3) Cut the onions into small pieces.
4) Add Ridge Gourd, Onions, Bengal gram and cook until the water absorbs .
5) Then add salt, Chilly Powder, Dhaniya Powder, Cumin Powder and cook for about 2 Min and garnish with coriander leaves.

Easy to prepare, will be good as side dish with rice and with Roti too.

Kandi Kattu

Ingredients:

1) Toor Dal (Kandi pappu) = 1 Cup.
2) Green Chillies (Pachhi Mirapakayalu) = 3-4 Pieces (Cut in length wise)
3) Water = 5-6 Cups.
4) Ginger (Allamu) = 1 Tbl Spoon.
5) Garlic (Velli Vulli) = 3-4 Flakes.
6) Salt = Acc to taste.
7) Turmeric powder (Pasupu) = 1/4 Spoon.
8) Lemon (Big size) = 1

 Popu:
1) Oil = 1 Tbl Spoon.
2) Mustard seeds (Avallu) = 1/4 Spoon.
3) Urad dal (Minapa Pappu) = 1/4 Spoon.
4) Cumin Seeds (Jeela Karra) = 1/4 Spoon.
5) Chilly Powder (Karamu) =1/4 Spoon.
6) Curry leaves(Karivepaaku) = 1 Spring.
7) Coriander Leaves (Kottimera) = 2 Tbl Spoons.

Method:
1) Cook Toor dal by adding water for about 5 whistles.
2) While cooking Toor dal add Green Chillies, Ginger, Garlic and Turmeric Powder and keep them aside.
3) After the cooker pressure is released mash Toor Dal,  if needed add some water then add Salt, Red Chilly Powder, Coriander leaves and boil on a medium flame for about 10 min.
4) Then take a small Pan add some oil  after heating it add Mustard seeds, Urad dal, Cumin Seeds, Red Chillies, Curry leaves and Inguva to prepare Popu/Taalimpu.
5) Garnish Kandi Kattu with Popu/Taalimpu
6) Let it cool then squeeze lemon juice to this Kandi Kattu
                                              (OR)

Instead of lemon juice we can even use tamarind juice, but we need to boil for about 10 minutes after adding tamarind juice to  Kandi kattu

Serve Kandi Kattu with Papad for good taste.

At times if we do not have any vegetables at home we can try this.

Ladies Finger Fry (Bendakaya fry)

Ingredients:

1) Ladies Finger (Bendakayalu) = 250gms.
2) Red Chilli Powder (Karamu) = 1/4 Spoon.
3) Dry Coconut Powder = 2 Tbl Spoon.
4) Ground Nuts = 2 Tbl Spoons.
5) Cumin Seeds (Jeelakara) = 1/4 spoon.
6) Seasame Seeds Powder (Nuvvulu Powder ) = 1/4 Spoon.
7) Salt =  Acc to taste.
8) Oil = For deep fry .
9) Curry Leaves (Karive Paaku) = 1 Spring .
10) Coriander leaves (Kottimera) = 1 Tbl Spoon.

Method:

1) Take a small pan add ground nuts and fry them without oil, peel off the husk and keep them aside .
2) In the same Pan fry Cumin Seeds, Seasame seeds with out oil and keep them aside.
3) Mean while chop the ladies fingers into small round pieces.
4) In the same Pan add oil to deep fry ladies fingers on a medium flame .
5) After deep frying ladies fingers drain the excess oil and keep them aside.
6) Grind 1 Tbl spoon of Ground nuts, Cumin Seeds, Seasame seeds powder and keep them a side.
7) In the same pan add fried ladies fingers, salt, chilly powder, curry leaves, coriander leaves  mix the powder prepared in step 7 and add remaining ground nuts (1 Tbl spoon) and fry for a minute.

Amaranthus Moongdal fry(Thota kura Pesarapappu fry)

Ingredients:

1) Amaranthus (Thotakura ) = 4 Cups.
2) Salt = Acc to taste.
3) Moog Dal (Pesara Pappu) 1/4 Cup (Soak in a cup of water for 10min)..
4) Green Chillies (Pachi Mirapakayalu)= 3-4 Pieces.
5) Garlic= 9-10 Flakes (Velli vulli).
6) Oil = 2 Tbl Spoon.
7) Urad Dal (Minapappu) = 1/4 Spoon.
8) Mustard seeds (Avallu) =1/4 Spoon.
9) Cumin Seeds (Jeelakarra) = 1/4 Spoon.
10) Red Chillies (Endu Mirapakayalu) = 1 Piece.
11) Curry Leaves (Karivepaaku)= 1 Spring.
12) Asafoetida (Inguva) = 1 Pinch.
13) Dry Coconut Powder (Optional) = 1 Pinch.
14) Water = 2 Cups.

Method:

1) Wash Amaranthus leaves and drain water completely and finely chop amaranthus leaves.
2) Cook Amaranthus leaves and Moogdal by adding water and salt in a vessel.
3) If Moong dal becomes little soft then drain water and keep this aside. If there is any excess water left, squeeze and keep aside.
4) Take a small pan and heat 2 Table spoons of oil and fry Garlic, Green chillies then add mustard seeds. When mustard seeds starts spluttering add Urad dal, Cumin Seeds, Red chillies, Curry Leaves and Inguva keep frying them until this turns to golden colour then add squeezed Amaranthus leaves and Moog dal
5) Fry them for a minute

We can add dry coconut powder for good taste while you fry.

Serve with Hot plain rice or Chapathi

Amaranthus Leaves Curry (Thota kura Iguru)

Ingredients:

1) Amaranthus Leaves(Thota kura aakullu)) = 4 Cups.
2) Bengal Gram (Pachi Sengapappu) = 1/4 Cup (Soak in a cup water for about 20min)
3) Tamarind (Chinta Pandu) = Small lemon size (Soak in a cup of water for about 15min)
4) Green Chillies (Pachi Mirapakayalu) = 3-4 Pieces.
5) Turmeric Powder (Pasupu) = 1 Pinch.
6) Salt = Acc to taste.
7) Red Chilly Powder =1/4 Spoon.
8) Onions (Vullipayalu) = 1Piece.
9) Water =1/4 cup.
10) Garlic= 3-4 Flakes.

Popu Items:

1) Oil= 2 Tbl Spoon.
2) Mustard Seeds (Avalu) =1/4 Spoon.
2) Urad dal (Minapappu) =1/4 Spoon.
3) Cumin seeds (Jeela karra) =1/4 Spoon.
4) Red chillies (Yandu mirapakayalu) = 1 Piece.
5) Asafoetida (Inguva) = 1 Pinch.
6) Curry Leaves =1 spring.


Method:

1) Wash Amaranthus leaves once or twice drain out water completely
2) Then chop the leaves finely.
3) Prepare Garnish / Popu with above mentioned items and keep it separately.
4) Add Amaranthus Leaves,Onions,Green Chillies,Bengal Gram add some water and cook them in a vessel until the water absorbs completely.
5) Later add Salt, Tamarind Juice, Red Chilly Powder, Turmeric Powder and cook for about 5 min.

Serve with hot plain rice and Challa Mirapakayalu,Vadiyalu.