Raw Mango Rice (Mamidikaya Pulihora)

Ingredients:

1) Rice = 1 Cup.
2) Mango (Grated) = 1  1/2 Cup (Adjust according to sourness of Mango).
3) Ground nuts = 2 Tbl Spoons.
4) Green Chillies (Pachhi Mirapakaya) = 5-6 Pieces.(Cut into length wise)
5) Cashew nuts (Optional ) = 3-4 P ieces.
6) Water = 2 Cups.
7) Turmeric Powder (Pasupu) = 1/4 Tbl Sppon.
8) Inguva = 1/4 Tea Spoon
9) Salt  = Acc to taste.

Popu:

1) Oil = 2 Tbl Spoon.
2) Mustard Seeds (Aavalu) = 1/4 Spoon.
3) Cumin Seeds (Jeela karra) = 1/4 Spoon.
4) Red Chillies (Endu Mirapakayalu) = 1- 2 Pieces.
5) Curry Leaves (Karivepaaku) = 1 - Spring.
6) Bengal Gram (Pachhi Senagapapu) = 2 Tbl Spoon.


Method:

1) Peel skin of mangoes and grate them.
2) Cook rice in Pressure Cooker for about 4 whistles (Add 1 Tbl spoon of Oil before cooking rice so that rice will not stick to each other) once rice is cooked, spread in a wide plate and keep aside for sometime.
3) Take a small pan add 2 Tbl spoons of oil to fry Ground nuts, Green Chillies, Bengal Gram after frying lastly sprinkle some turmeric powder. Add this fried mixture to the rice prepared earlier.
4) Prepare Popu with items given above add raw mango in the same pan and fry for 2 min ( to avoid rawness of mango ) and then switch off the stove and keep aside, after it becomes cool, mix this paste with rice prepared earlier and add salt to it.

Mango rice will be yummy when you select mangoes which are sour in taste and this is a seasonal dish

Grated Carrot Curry (Carrot Thurumu Senagapappu Kura)

Ingredients:
   
1) Carrots = 4 Pieces
2) Onions (Vullipayalu) = 1 Piece
3) Green Chillies (Pachhi Mirapakayalu) = 5 Pieces
4) Bengal Gram (Pachhi Senagapappu) = 2 Tbl Spoon
5) Turmeric Powder (Pasupu) = 1 Pinch
6) Salt = Acc to Taste
7) Coriander Leaves = 1 Tbl  Spoon(Optional)


Popu:

1) Oil = 2 Tbl Spoons
2) Mustard Seeds (Avallu) = 1/4 Spoon
3) Cumin Seeds (Jeelakara) = 1/4 Spoon
4) Urad dal (Minapappu) = 1/4 Spoon
5) Inguva = 1Pinch




Method:

1) Peel carrots and clean once or twice with water.
2) Grate Carrots with Grater.
3) Cut Onions, and Green Chillies.
4) Take small pan add 2 Tbl spoons of Oil after heating it add Popu items (mentioned above) then add chopped Onions, Green Chillies and place lid on pan and cook for few minutes add grated Carrot, Turmeric Powder, Bengal Gram and sprinkle some water and put the lid on pan.
5) Cook for few minutes till Carrot & Bengal Gram becomes soft, finally garnish Coriander leaves

Serve with hot plain Rice OR Chapati

Podi Dosa

Ingredients:


Please follow the links provided
1) Roasted gram powder
2) Dosa batter


Method:

1) Heat tawa take one ladle full of batter and spread across tawa in round shape.
2) Then sprinkle roasted gram powder add some oil and roast until the edges  turns golden colour and then roll it

Serve with Coconut chutney or Senagapindi Chutney

Tomato Rasam

Ingredients:

1) Tomatoes = 4 Large.
2) Pepper = 4- 5 Seeds
3) Cumin Seeds (Jeelakara) = 1/4 Tea Spoon.
4) Dhaniya = 1/2 Tbl Spoon.
5) Garlic = 4-5 Flakes.
6) Coriander Leaves (Kottimera) = Hand full.
7) Toor dal (Kandhipappu) = 1/2 Tbl Spoon.
8) Water = 2 1/2 Cups
9) Green Chillies (Pachi Mirapakayalu) = 2-3 Pieces (Cut into length wise)
10) Turmeric Powder = 1/4 Spoon
11) Salt = Acc to Taste

Popu:

1) Oil = 1/2 tbl Spoon.
2) Mustard seeds = 1/4 Spoon.
3) Cumin Seeds (Jeelakara) = 1/4 tea Spoon.
4) Urad dal = 1/4 Tea Spoon.
5) Red Chillies = (Endu Mirapakayalu) = 1 Piece.
6) Curry Leaves (Karivepaaku) = 1 Spring.
7) Inguva = 1Pinch.


Method:

1) Take a small pan add Pepper, Dhaniya, Toor Dal, Cumin Seeds and fry them for a minute without oil and keep them aside.
2) Once they become cool grind all the above items to powder.
3) Then grind Tomatoes (No need to fine paste them, just grind them once or twice for less than a minute).
4) Then take a small vessel add Tomato Juice, Water, Powder (prepared in step 2), Green Chillies,
Garlic, Turmeric Powder, Salt, Coriander Leaves and boil for about 8-10 min.
5) Garnish with Popu

Serve hot along with White Rice, Papad, or Vadiyalu or with any other crispies.

Tomato Kura

Ingredients:

1) Tomatoes = 1/2 Kg (Cut into length wise)
2) Onions (Vullipayalu) = 2-3 (Cut into length wise )
3) Water = 1/4 Cup
4) Oil = 1 Tbl Spoon.
5) Dhaniya Powder = 1/4 Spoon.
6) Jeela karra Powder = 1/4 Spoon.
7) Turmeric Powder = (Pasupu) =1/4 Spoon.
8) Chilly Powder = (Karamu) =1/2 Tbl Spoon
9) Salt = Acc to tast.
10) Bengal Gram (Pachi senagapappu) = 1Tbl Spoon

Popu:

1) Mustard Seeds (Avalu) = 1/4 Spoon.
2) Cumin Seeds (Jeelakara) = 1/4 Spoon.
3) Urad dal (Minapappu) = 1/4 Spoon.
4) Red Chillies (Endumirapakayalu) = 1 Piece.
6) Curry Leaves (Karivepaaku) = 1Spring

Method:

1) Take small pan add 1 Tbl spoon of oil after heating it, add mustard seeds when they start spluttering add Seasoning / Popu items as given above, season them till they turn to golden color.
2) In the same pan add Onions, Salt and place lid on pan and cook until Onions turn to golden color and you can observe that Onions becomes soft.
3) Then add Tomatoes, Turmeric Powder, Bengal Gram, Chilly Powder, Jeela Karra Powder and Dhaniya Powder add little salt and water, cook until the water evaporates (as this is a wet curry, don't cook until enitre water evaporates).
4) Finally garnish with coriander leaves.

Serve with Hot Plain Rice or Chapathi

Atukulu Dosa (Poha Dosa)

Ingredients:

1) Poha (Atukulu) = 1Cup.
2) Sour Butter Milk (Pullati Majjiga) = 1 1/2 Cup.
3) Fenugreek Seeds (Menthulu) = 1/4 Tbl Spoon.
4) Rice = 2  Cups.
5) Urad dal (Minapappu Gullu) = 1/2 Cup.
6) Coconut Milk = 3 Tbl Spoons .
7) Salt = Acc to taste.
8) Cooking Soda = less than 1/4 of a Tea Spoon.
9) Oil = 2 Tbl Spoons.

For Filling Dosa

1) Onions = ( Vullipayalu) = 1 Piece (Cut into small pieces).
2) Carrot = 1 Piece (Grated)
3) Green Chillies (Pachhi Mirapakayalu) = 2 Pieces (Cut into small pieces)
4) Cumin Seeds (Jeela karra / Jeera) = 1/4 Spoon.
5) Curry Leaves (Karivepaaku) = 1 Spring.
6) Coriander Leaves (Kottimera) = 1 Tbl Spoon(Optional).
7) Ginger (Allamu) = 1 Tbl Spoon.

 Method:

1) Soak Rice, Urad dal and Fenugreek seeds for about 7hrs.
2) Soak Poha in sour butter milk for about 7 hrs.
3) Grind Urad dal and Poha separately by adding little water
4) Grind wet coconut by adding little water
5) Then take Urad dal and Poha batter in a vessel add some salt and leave over night.
6) Next day morning add little cooking soda to the batter.
7) Mean while Grate carrot, cut Onions, Green Chillies, Ginger into small pieces and then add Cumin seeds and Curry Leaves (As shown in the fig)

8) Then heat tawa and pour a ladle full of dosa batter and spread across tawa to get circle shape, add oil across dosa, fill dosa with all the above items given in the figure, and put the lid on it and cook for about 2 min.
9) Let Dosa edges turn to little brown colour ( an indication that dosa is ready)

10) Serve with Ground nut Chutney and Ridge gourd chutney

Ground nut Chutney

Ingredients:

1) Ground nuts = 1/2 Cup.
2) Tamarind (Chinta Pandu) = Small Piece.
3) Red Chillies (Yandu Mirapakayalu) = 5-6 Pieces.
4) Salt = Acc to taste.

Popu:

1) Oil = 1/2 Tbl Spoon
2) Mustard Seeds (Avalu) = 1/4 Spoon.
3) Cumin Seeds (Avallu) = 1/4 Spoon.
4) Urad dal (Minapappu) = 1/4 Spoon.
5) Red chillies (Yandu mirapakayalu) = 1 Piece.
6) Curry Leavs (Karivepaaku) = 1 Spring.

Method:

1) Take a small Pan to fry Ground nuts and Red Chillies without oil.
2) Spread Red Chillies and GroundNuts in a plate after frying and leave them for some time to bring them to normal temperature and remove husk from ground nuts.
3) Grind Ground nuts, Red Chillies, Tamarind and salt add little water to get fine paste.
4) Garnish this Ground Nut Paste with Popu.

GroundNut / Pallilu Chutney

Ingredients:

1) Ground nuts = 1/2 Cup.
2) Tamarind (Chinta Pandu) = Small Piece.
3) Red Chillies (Endu Mirapakayalu) = 5-6 Pieces.
4) Salt = Acc to taste.

Popu Items:

1) Oil = 1/2 Tbl Spoon
2) Mustard Seeds (Avalu) = 1/4 Spoon.
3) Cumin Seeds (Jeela Karra) = 1/4 Spoon.
4) Urad dal (Minapappu) = 1/4 Spoon.
5) Red chillies (Endu Mirapakayalu) = 1 Piece.
6) Curry Leaves (Karivepaaku) = 1 Spring.

Method:

1) Take a small Pan to fry Ground nuts and Red Chillies without oil.
2) Spread Red Chillies and GroundNuts in a plate after frying and leave them for some time to bring them to normal temperature and remove husk from ground nuts.
3) Grind Ground nuts, Red Chillies, Tamarind and salt add little water to get fine paste.
4) Garnish this Ground Nut Paste with Popu.

Chitti Garelu / Vada (Urad dal)

Ingredients:

1) Urad  dal (Minapappu Gullu) = 1Cup.
2) Cumin Seeds (Jeelakara) = 1/4 tea spoon.
3) Onions (Vullipayalu) = 1Piece.
4) Ginger (Allamu) = 1/2 Tbl Spoon.
5) Curry Leaves (Karivepaaku) = 1 Spring.
7) Green Chillies (Pachi Mirapakayalu) = 2-3 Pieces (Cut into small pieces).
8) Oil = For fry.
9) Salt = Acc to tate.
10) Thick Polythene Sheet or Cover

Method:

1) Soak Urad dal in water for about 6hrs, drain out water completely after soaking.
2) Then wash Urad dal once or twice, drain the water and grind to fine paste.(Preferably wet grinder, to get good & soft batter)
3) Remove batter from grinder to a vessel by adding all the above items except oil.
4) Take a Pan add oil for deep fry and heat it.
5) Take a cover and apply little Oil or Water to avoid stickiness .
7) Take batter approximately of Lemon size and press gently to flatten the batter (in circular shape as shown below) and then make a hole at the center.
8) Drop gently into Pan with hot oil.
9) Fry on both sides till they turn to golden color.
10) Spread them on a tissue paper to remove excess oil.
11) Serve with Coconut Chutney and any home made pickle.

 

Serve them hot for wonderful taste

Onion Dosa

Ingredients:


1) Urad Dal (Minapappu Gullu) = 1 Cup.
2) Raw Rice (Pacchi Biyyam) = 3 Cups.
3) Bengal Gram (Pacchi Senagapappu) = 1Tbl Spoon.
4) Poha (Atukulu) = 2 Tbl Spoons.
5) Fenugreek Seeds (Menthulu) = 1/2 Tbl Spoon.
6) Salt = Acc to taste.

Method:

1) Soak all the above items for about 7hrs.
2) Then wash once or twice, drain the water and grind to fine paste.(Preferably wet grinder, to get good & soft batter)
3) Sprinkle some water and salt grind for about 50min.
4) The batter should be nice and fluffy.
5) Take the batter in a vessel and ferment over night. (Add a bit of salt and let the batter ferment for couple of hours.)
Note: The batter will rise. That is the indication that the batter is ready..
6) Now the Dosa batter is ready


For Filling Dosa:

1) Onions (Vullipayalu) = 1piece(Cut into small pieces)
2) Green Chillies (Pachimirapakayallu) = 2 Pieces(Cut into small pieces)
3) Ginger (Allamu) = Small Pieces
4) Cumin Seeds (Jeelakara)

Method:

1) Heat tawa take one ladle full of batter and spread batter across tawa in round shape.
2) Then add Onions, Green Chillies, Cumin Seeds, Ginger add 1/2 tbl spoon of oil and roast until the
edges becomes brown colour

Serve Onion Dosa with coconut chutney and allam pachadi
   

This batter can be used to prepare Gunta Punugulu and Chinna Punugulu

Gunta Punugulu

Ingredients:

1) Dosa batter = 1 Cup.
2) Onions = (Vullipayalu) = 1 Piece.
3) Turmeric Powder (Pasupu) = 1/4 Tea Spoon.
4) Cumin Seeds (Jeelakara) = 1/4 Spoon .
5) Green Chillies (Pachimirapakayallu)
6) Curry Leaves (Karivepaaku) = 1 Spring.
7) Coriander Leaves (Kottimera) =1 Tbl Spoon (Optional)
8) Salt = Acc to taste.
9) Oil = 1 Tbl Spoon.

Method:

1) Add all the above items except oil in the bowl then mix well (as shown in the fig)

2) Then add  little bit of oil in each and every hole add 1 table spoon of batter in each hole and cover the lid
and cook for about 5 min and then turn upside down again cook for about 5 min in a medium to low flame, once they turn to golden colour, and pull them out of the pan.

3) Spread them on a tissue paper to remove excess oil

4) Serve Gunta Punugulu / Paniyarakkal with Coconut chutney and Allam Pachadi

 

Chinna Punnugulu

Ingredients:

1) Dosa batter = 1Cup.
2) Baking Soda = 1 Pinch.
3) Cumin Seeds ( Jeelakara) = 1/4 Spoon.
4) Onions ( Vullipayalu) = 1 Piece (Cut into small piece)

Method:

1) Take a dosa batter in the bowl
2) If needed add some water then add baking soda
3) Mix well with the spoon.
4) Take a pan add some oil for deep fry and heat it.
5) Dip the batter with the help of your fingers or spoon to form like small round balls.
6) Deep fry them until they turn to gold color

 Serve Chinna Punugulu with coconut chutney and allampachadi and Onions

If dosa batter is ready, preparing Chinna Punugulu is very simple and easy.