Tomato Pachadi

Ingredients:

Tomato – 5

Red chili - 6

Jeera – ½ tsp

Tamarind – small piece

Salt

Oil – 3 tbs

Seasoning:

Garlic pods - 2

Mustard – ¼ tsp

Urad dal - ¼ tsp

Red chili - 1

Curry leaves – 5

Oil – 1 tbs

Preparation:

1. Heat oil in a kadai; add jeera and let it splutter.
2. Then add diced tomato pieces, red chilies and tamarind.  Saute for 5 to 7 min.
3. Turn off the flame and let the mixture cool.
4. Grind the mixture along with salt.

Seasoning:

1. Heat oil in a separate pan and add chopped garlic pods. Fry for a minute.
2. Add mustard, urad dal, red chili and curry leaves.
3. Stir fry and pour this seasoning over chutney.

Beerakaya(Ridge gourd) Pachadi

Ingredients:

Beerakaya/ Ridge gourd – 1 big

Green chilies – 5

Garlic pods – 3

Tomato – 1 big

Jeera/Cumin – ½ tsp

Tamarind – small piece

Turmeric - pinch

Salt

Oil

Seasoning:

Onion - 1 medium diced

Mustard – ¼ tsp

Urad dal - ¼ tsp

Red chili - 1

Curry leaves – 5

Oil

Preparation:

1. Peel the ridge gourd and chop into pieces.
2. Heat oil in a kadai; add jeera, garlic pods and green chilies and sauté for 2 min.
3. Then add ridge gourd pieces and turmeric and fry for a minute.
4. Now add diced tomato.  Sauté till the tomatoes become mushy.
5. Add tamarind and turn off the flame. Let the mixture cool down.
6. Grind the mixture with tamarind and salt.

Seasoning:

1. Heat oil in a sauce pan; add mustard, urad dal and red chili and fry for a min.
2. Add onions and curry leaves and sauté till onions become translucent.
3. Add this seasoning over chutney and serve with hot rice.

Lemon Idli

Ingredients:

Idli - 3 – 4, crumbled

Green chilies – 2

Mustard seeds – ¼ tsp

Jeera – ¼ tsp

Bengal gram dal – ½ tsp

Turmeric – pinch

Lemon juice – 3 tsp

Curry leaves – 5

Asafetida - pinch

Oil as required

Salt as per taste

Preparation:

1. Heat oil in a pan.
2. Add asafetida, mustard and jeera.
3. When the mustard seed splutters; add bengal gram, green chilies and curry leaves. Sauté for a min.
4. Add turmeric, salt and lemon juice. Mix well.
5. Remove the pan from the flame. Add crumbled idlis and mix well.
   

Sorakaya (Bottle Gourd) vadalu

Ingredients:

Grated Sorakaya (Bottle gourd) – 1 cup

Rice flour – 3 tbs

Sesame seeds – 1 tbs

Jeera – ½ tbs

Grated green chili (or finely chopped) - 3

Salt

Oil

Preparation:

1. Take a bowl and add grated bottle gourd, salt and keep aside for 3 min. Now squeeze water from the mixture.
2. To this mixture; add rice flour, green chili, sesame seeds, jeera, salt, one table spoon of oil and mix well.
3. Take enough quantity of this mixture and flatten it to a round shape and deep fry in oil till it turns golden brown in color.
   

Crackers

Ingredients:

Wheat flour – 1 cup

Raagi powder – ¼ cup

Gram flour (besan) – ¼ cup

Green chili paste – 1 tbs

Sesame seeds – 1 tbs

Cumin – 1 tbs

Chili powder – 1 tbs

Finely chopped Mint leaves – ½ bunches

Finely chopped coriander leaves – ½ bunches

Turmeric – ½ tbs

Ghee – ¼ cup

Oil to deep fry

Salt

Method:

1. Mix all the ingredients together except oil.  Add water and make firm dough.
2. Divide the dough into small pieces and roll out into circles.
3. Cut the rolled-out dough into desired shapes and deep fry in oil till they become brown in color.
   

Chilakadadumpa Halwa (Sweet potato halwa)

Ingredients:

Sweet potato – ¼ kg

Sugar - 3 tbs

Ghee – 2 tbs

Green cardamom powder - pinch

Milk – ½ cup

Roasted dry fruits – 2 tbs

Preparation:

1. Boil sweet potato and remove the outer layer. Now take a bowl and mash the sweet potato.
2. Heat kadai and melt ghee. Add sweet potato and saute for 2 min.
3. Now add sugar and milk and keep stirring for 3 min or till it becomes consistent.
4. Now add cardamom powder and turn off the flame.
5. Garnish with dry fruits and serve.
   

Raagi Dosa

Ingredients:

Raagi powder – 1 cup

Dosa batter – ½ cup

Green chili paste – 1 tbs

Jeera – ½ tbs

Salt – pinch

Cooking soda – pinch

Preparation:

1. Take a bowl; add dosa batter, raagi powder, green chili paste, jeera, salt, soda and little water and mix well.
2. Spread dosa batter on pan and apply some oil. Flip dosa and roast well.
3. Serve with coconut chutney.