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Keera Dosakaya Pappu ~ Cucumber Dal

Keera Dosakaya Pappu ~ Cucumber Dal

Ingredients :Chopped Cucumber / Keera Dosakaya : 1 cup
Toor Dal : ½ cup
Tomato : 1
Onion : 1
Green Chillies : 2 or 3
Whole Red Chillies : 1
Mustard Seeds : ½ tsp
Chana Dal : ½ tsp
Urad Dal : ½ tsp
Garlic : 2 cloves
Curry Leaves : 1 stem
Red Chilli Powder : ¼ teaspoon (Optional)
A pinch of turmeric powder
A pinch of hing
Salt to taste
Oil : 1 tsp
Water : 1 cup

Method :

Put the toor dal, chopped cucumber, chopped tomato, chopped onion and water in a pressure cooker and cook for 3 whistles. Switch off the flame and wait until the pressure go off. Remove the dal mixture from the cooker and add the salt, turmeric powder and red chilli powder and set aside. heat oil in a pan and add the mustard seeds, chana dal, urad dal and garlic cloves and let them splutter. Then add the curry leaves, red chilli and hing and fry for few seconds. Add the dal mixture and cook for another few minutes. Serve with hot steamed rice and dollop of ghee.

Other Names : Keera Dal, Keeradosa Pappu.

Aratikaya (Plantain) Masala Vada

Ingredients :Chopped Plantain / Raw Banana : 1 cup
Split Bengal Gram /Chana Dal : ½ cup
Onion : 1
Green Chillies : 2 or 3
Garlic : 2 cloves
Ginger : 1 inch piece
Salt to taste
Chopped Fresh Coriander Leaves
Oil for deep frying

Method :

Soak the chana dal in water for 4 hours and then drain. Grind the chana dal into a coarse paste along with green chillies, garlic and ginger. Peel and chop the onion into small pieces and set aside. Wash, peel and chop the plantain into pieces and pressure cook for 3 whistles. Mash the boiled plantain and set aside. Then add the chana dal paste, chopped coriander leaves, salt and chopped onion to the mashed plantain. Mix very well. Heat oil in a pan for deep frying. Apply little oil or water on palm. Take lemon size ball of plantain mixture, flatten them a little and deep fry them in hot oil till golden color on both sides evenly. Remove and place them on a tissue paper. Serve hot with tomato ketchup and a cup of Chai.

Ratnapuri Gadda Payasam ~ Sweet Potato Kheer


Ingredients :Grated Sweet Potato : ¾ to 1 cup
Milk : 2 cups
Sugar : ¼ to ½ cup
Ghee : 1 tbsp
Cardamom Powder : 1 tsp
Cashews or Almonds

Method :

Wash, peel and grate the sweet potatoes and set aside. Melt a tablespoon of ghee in a vessel. Add and fry the grated sweet potato for few minutes. Now add the milk and cook for 5 minutes. Add the sugar and cardamom powder and cook for another few minutes. Switch off the flame and garnish with chopped nuts. Serve hot or chilled.

Other Names : Chilagada Dumpala Payasam, Sweet Potato Pudding, Ratalu Ki Kheer, Chikada Dumpa Payash, Shakarkand Paayasam, Genasu Kheer, Madhura Kizhandu Payasam.

Kobbari Annam ~ Coconut Rice

Kobbari Annam ~ Thengai Saadam
Ingredients :Cooked Rice : 2 to 3 cups
Fresh Coconut pieces : 1 cup
Green Chillies : 2 or 3
Whole Red Chillies : 2
Peanuts : 2 tsp
Cashews : 1 tsp
Mustard Seeds : 1 tsp
Chana Dal : 1 tsp
Urad Dal : 1 tsp
Curry Leaves : 1 stem
Oil : 1 tbsp
Salt to taste

Method :

Grind the chopped coconut into a paste and set aside. Heat a tablespoon of oil in a vessel. Add the mustard seeds, chana dal, urad dal and peanuts and fry till they turn into golden color. Now add the cashews, slit green chillies, red chillies and curry leaves and fry for a minute. Add the coconut and fry for few seconds. Now add the cooked rice and salt to it and mix well. Heat for 2 minutes and switch off the flame. Serve hot.

Other Names : Thengai Saadam, Thenga Choru, Thengina Anna, Nariyal Chawal, Kobbari Annamu.

Nuvvula Patti (Chikki) ~ Sesame Seeds Brittle

Ingredients :White Sesame Seeds : ¾ cup
Powdered Jaggery : 1 cup
Ghee : 1 tsp

Method : 

  • Dry roast the sesame seeds till it becomes light golden color and let it cool completely.
  • Grease a plate with ghee and keep it aside.
  • Take the jaggery in a heavy bottomed pan. Heat until the jaggery is melted and smooth.
  • Turn off the flame and add the roasted sesame seeds and mix well quickly.
  • Pour it into a greased plate and draw the lines using greased knife.
  • Allow it to cool and break into pieces.
  • Store in an airtight container.

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Other Names : Nuvvu Pappu Chikki, Sesame Seeds Chikki, Sesame and jaggery Brittle, Til Chikki

Vepudu Senagapappu ~ Deep Fried Chana Dal


Ingredients :Split Bengal Gram (Chana Dal) : One Cup
Oil for deep frying
Red Chilli Powder to taste
Salt to taste

Method :

Soak the chana dal for 6 hours. Drain and dry the chana dal on a clean cloth and set aside. Heat oil in a vessel for deep frying. Deep fry the chana dal in hot oil until they become golden color. Remove and place them on a tissue paper. Sprinkle the salt and red chilli powder and store in a airtight container. Serve as a snack.

Other Names : Karam Senagapappu, Spicy and Crunchy Chana Dal, Fried Split Bengal Gram, Vepina Senagapappu, Fried Kadalai Paruppu, Fried Kadale Bele.

Puffed Rice and Green Peas Upma

Ingredients :Puffed Rice : 2 cups
Onion : 1
Tomato : 1
Fresh Green Peas (Shelled) : 1 ½ tbsp
Green Chillies : 1 or 2
Mustard Seeds : ½ tsp
Chana Dal : ½ tsp
Urad Dal : ½ tsp
Curry Leaves : 1 stem
Fresh Coriander Leaves
Lemon Juice : 2 teaspoon (Optional)
Salt to taste
Oil : 1 tbsp

Method :

Soak the puffed rice in water for 2 minutes and drain it to remove all excess water and set aside. Peel and chop the onion into small pieces and keep it aside. Chop the tomato into pieces and set aside. Heat a tablespoon of in a vessel. Add the mustard seeds, chana dal and urad dal and let them splutter. When they start to splutter, add the curry leaves, chopped green chillies and chopped onion and fry for 2 minutes. Add the chopped tomato, green peas and little water and cover with a lid. Let it cook completely. Now add the soaked puffed rice, salt, coriander leaves and lemon juice. Mix well and turn off the flame. Serve hot.

Other Names : Borugulu Pachi Batani Upma, Puffed Rice and Fresh Peas Upma, Green Peas Buggani

Fried Idly

Ingredients :Leftover idlis : 7
Chat Masala or Red chilli powder : ½ tsp
Oil for deep frying

Method :

Cut the idli into strips and set aside. Heat oil in a vessel for deep frying. Deep fry the idlis in hot oil till they turn light golden color. Remove from the oil and immediately sprinkle the fried idlis with chat masala or red chilli powder. Serve hot with chutney or tomato ketchup.

Other Names : Fried Idli, Idly Fry

Beans Pesarapappu Patoli

Ingredients :Chopped Beans : 1 cup
Moong Dal : ½ cup
Mustard Seeds : ½ tsp
Chana Dal : ½ tsp
Urad Dal : ½ tsp
Green Chillies : 4 or 5
Chopped Ginger : 1 to 2 tsp
Curry Leaves : 1 stem
A pinch of turmeric powder
Oil : 2 tsp
Salt to taste

Method :

Soak the moong dal in hot water for 15 minutes and grind into a coarse paste along with green chillies, ginger and little water. Pressure cook it for 3 whistles. Turn off the flame and wait until the pressure go off. Mash the moong dal mixture and set aside. Break the beans and remove the fiber. Chop them into medium size pieces and pressure cook for 3 whistles. Heat two teaspoons of oil in a vessel and add the mustard seeds, chana dal, urad dal and let them splutter. When the seeds stop popping, add the curry leaves and fry for few seconds. Add the beans, mashed moong dal mixture, salt and turmeric powder. Mix well and fry for two minutes. Switch off the flame and serve with hot steamed rice.

Other Names : Beans Usli, Beans Pesara Patodi, Beans Moong dal Usli

Sonti Tea ~ Tea with Dried Ginger Powder

Ingredients :Tea Powder : 2 tsp
Water : 2 cups
Milk : ½ cup
A big pinch of dried ginger powder
Sugar to taste

Method :

Bring two cups of water to boil, then add the tea powder, milk and sugar. Let it boil on a low flame for 5 minutes. Add the dried ginger powder and boil for few seconds. Switch off the flame. Strain the tea into cups and serve.

Other Names : Sonti Tea, Sukku Tea, Chukku Tea, Dried Ginger Tea.

Kobbari Podi ~ Spiced Fresh Coconut Powder

Ingredients :Fresh Coconut : Half shell
Coriander Seeds : 2 tsp
Chana Dal : 4 tsp
Urad Dal : 1 tsp
Whole Red Chillies : 5
Garlic : 2 or 3 pods
Salt to taste
Oil : 4 tsp

Method :

Grate the coconut and set aside. Heat a teaspoon of oil in a pan and add the coriander seeds, chana dal and urad dal and fry until golden brown color. Finally add the whole red chillies and let it fry for another few seconds. Remove from the flame and allow it to cool. In the same pan, add another tablespoon of oil and grated coconut. Fry until light golden color. When they turn little crisp, remove from the pan and let it cool completely. Grind the roasted spices, salt and garlic to a powder. Add the roasted coconut to the spice powder and blenderise it again. Serve with hot steamed rice, dosa or idli. Store in a airtight container.

Other Names : Kobbari Karam, Pachi Kobbari Podi, Spicy Coconut Powder

Beetroot Pappula Koora ~ Beetroot with Spiced Dalia Powder

Ingredients :Beetroot : 2 medium sized
Spicy Dalia Powder : 1 tbsp
Mustard Seeds : ½ tsp
Chana Dal : ½ tsp
Urad Dal : ½ tsp
Curry Leaves : 1 stem
Red Chilli Powder : ½ to 1 tsp
A big pinch of Turmeric Powder
Salt to taste
Oil : 2 tsp

Method :Wash, peel and chop the beetroot into small pieces and pressure cook for 3 or 4 whistles. Turn off the flame and wait until the pressure go off. Heat two teaspoons of oil in a pan. Add the mustard seeds, chana dal and urad dal and allow them splutter. When the seeds stop popping, add the curry leaves and fry for a minute. Add the beetroot, salt, turmeric powder, red chilli powder and roasted gram powder. Mix well and fry for 2 minutes. Remove from the flame and serve with steamed rice.Other Names : Beetroot Pappula Podi Kura, Beetroot Curry with Spicy Roasted Gram Powder.