JONNA DOSA(BAJRA)

INGREDIENTS

Jonnalu – 1 cup

Chana dal – 1/2 cup

Split moong dal with skin – 1/2 cup

Fenugreek seeds – 1 tsp

Salt to taste

Water to grind

Ghee and oil for roasting dosa

Finely chopped onion – 1 medium size

METHOD

• Wash and soak jonnalu, chana dal, moong dal and fenugreek seeds for 6 hours.
• After 6 hours, rinse them well and grind it to a paste using little water.
• Transfer to a bowl and add salt. Mix well.
• Adjust the consistency of batter using water. Batter should be like dosa batter.
• Heat a pan until hot. Once pan is hot enough , pour a ladle full batter in the center of the pan.
• Spread it to a thin round layer with the base of the ladle. Next, add finely chopped onions and teaspoon of ghee and oil on the edges and all over.
• Cook on medium to low flame. When it is roasted well, you get a thin crispy dosa.
• Usually it doesn’t need cooking on the other side if you make it thin.
• If the batter is moist, it needs to be cooked on the other side as well.
• Serve dosa with coconut chutney .

HEALTHY YOGURT DIP

INGREDIENTS

Hung curd – 1/2 cup

Peeled garlic cloves – 2 to 3 ( mashed into paste )

Red chilli powder – 1 tsp

Olive oil – 1 tsp

Salt to taste

Vegetable sticks for serving (cucumber and carrots)

METHOD

1. Take a bowl. Add hung curd and mix well.
2. Add mashed garlic , salt and red chilli powder.
3. Add olive oil and mix well . Check out the seasonings.
4. Serve cold with vegetable sticks. Before serving, sprinkle red chilli powder and drizzle olive oil.
5. Goes well with chips, nachos and pakodas.

SUGGESTIONS

For hung curd – put yogurt in a sieve strainer or muslin cloth. Set over a bowl for 8 to 10 hours.

You will notice that the water has collected below and the yogurt is now thick and creamy.

Once curd is ready, then refrigerate and use it within 4 to 5 days.

*Greek Yogurt can be used as an alternative*

SOYA GRANULES AVAKAYA

INGREDIENTS

Soya granules – 1 cup

Oil – 1/2 cup

Roasted coriander powder – 4 tbsp

Red chilli powder – 5 tbsp (Adjust according to your spice level)

Salt – 2 to 3 tbsp

Clove powder-1/4 tsp

TALIMPU

Oil – 3/4 cup

Mashed garlic cloves -15

Cumin seeds – 1tsp

Broken red chillies -1/4 cup

Curry leaves – 1/2 cup

Lemon juice – 4tbsp

Method

• Boil soya granules in hot water for 5 minutes and strain it. Wash it well. Squeeze and keep it aside.
• Heat oil in a kadai, add squeezed soya granules and fry on medium flame for 5 to 6 minutes.Switch off the flame and cool it.
• Add salt, coriander powder, red chilli powder and clove powder. Mix well and keep it aside.
• Heat oil in a large kadai and add cumin seeds and crushed garlic. Fry for 1 to 2 minutes.
• Add red chilli and curry leaves. Fry on high flame till the garlic turns into golden brown.
• Switch off the flame and add lemon juice. Mix well and cool it.
• Add the talimpu to soya masala and mix well. Check out the seasonings.
• Serve hot with hot rice.

INSTANT MASALA RICE

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INGREDIENTS

Rice – 1 cup (sona masoori rice)

Ghee – 3 to 4 tbsp

Water – 2 1/2 cups

Salt to taste

Finely chopped mint leaves- 1 tbsp

Finely chopped coriander leaves – 1 tbsp

Ginger garlic paste – 1 tbsp

Grind it to a paste

Freshly grated coconut – 3/4 cup

Coriander seeds – 2 tbsp

Cloves – 18

Cardamon – 3

Cinnamon – 1 inch

METHOD

1. Wash and soak rice for 1 hour. Heat ghee in a kadai and add the grinded masala paste.
2. Fry on low flame till the water in the masala paste evaporates .
3. Then, add ginger garlic paste and fry till the raw smell fades.
4. Add finely chopped mint and coriander leaves.
5. Add water and salt and bring it to a boil.
6. Add the previously soaked rice without water and mix well.
7. Cover and cook on low flame till the rice is cooked.
8. Switch off the flame and keep it aside for 5 to 8 minutes and serve.

SUGGESTIONS

1. Serve with chicken curry or any other masala curries.
2. You can adjust water according to your type of rice used.
3. Adjust salt according to your taste.

CHICKEN FRY MASALA

INGREDIENTS

Coriander seeds – 1cup

Cloves – 1 tbsp

Cinnamon – 1/8 cup

Cardamon – 1/2 tsp

Poppy seeds – 3 tbsp

Cumin seeds- 3 tbsp

METHOD

1. Dry roast all the ingredients for 4 to 5 minutes.
2. Cool it and grind it to a powder.
3. Store in airtight container.
4. Can be used in chicken/mutton fry.

MANGO ALLAM PACHADI

INGREDIENTS

Raw mango pieces – 2 cups

Ginger pieces – 1 cup

Grated jaggery – 3 cups

Red chilli powder – 3/4 cup

Oil – 1 1/2 tbsp

Salt to taste

TALIMPU [ optional ]

Oil – 1 tsp

Cumin seeds – 1/2 tsp

Mustard seeds = 1/2 tsp

Curry leaves – few

METHOD

1. Peel mangoes and cut into cubes. Keep it aside.
2. Wash and clean the ginger. Cut the ginger into pieces and keep it aside.
3. Grate the jaggery and keep it aside.
4. Heat oil in a pan . Fry chopped ginger for 2 minutes. Switch off the flame and cool it.
5. Take a grinder jar and add mango pieces, grated jaggery, salt and fried ginger.
6. Grind it to a paste. Then add red chilli powder and grind for one more time. Transfer it to a bowl.
7. Check out salt . For talimpu, heat oil in a pan and add mustard seeds.
8. Let them splutter and add all the remaning ingredients and fry for a few seconds and pour it over the grinded pachadi.
9. Mix well. Can be served with vada, idli, dosa, pesarattu. You can serve pachadi without the talimpu also.

* This recipe was given to me by my sister valli.

KARIVEPAKU MIRIYALU KARAM

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INGREDIENTS

Chana dal – 1/2 cup

Urad dal – 1/2 cup

Black pepper- 1 1/2tbsp

Cumin seeds – 2 tsp

Garlic – 1/4 cup cloves with skin

Fresh curry leaves – 3 cups loosely packed

Oil – 1 1/2 tsp

Salt to taste

Lemon juice – 1tbsp

Ripe green chillies/ dry red chillies – 12 to 15 slit (adjust according to your spice level)

Asafoetida – 1/2 tsp

METHOD

1. Heat 1/2 oil in a pan and add ripe green chillies and fry on low flame for 4 to 5 minutes. Keep it aside.
2. In the same pan, add 1 tsp of oil. Roast chana dal and urad dal until they turn golden.
3. Then, add black pepper and roast for another 2 to 3 minutes on low flame.
4. Add curry leaves and fry on low flame for 4 to 5 minutes.Switch off the flame and add asafoetida and cumin seeds.
5. Cool it and transfer it to a mixer jar. Add salt and grind it to a coarse powder.
6. Lastly, add fried green chillies and garlic and grind again.
7. Transfer it to a bowl. Add lemon juice and mix well. Check out the seasonings.
8. Transfer it to a glass jar. Serve with hot rice and ghee.

TELAGAPINDI TEEPI KOORA

INGREDIENTS

Telagapindi – 1cup

Onions – 2 medium size cut into small chunks

Green chillies – 4 slit

Salt to taste

Turmeric powder – 1/4 tsp

Jaggery – 1/4 cup

Water- 1 1/2 cup

Milk – 1/2 cup

Chopped onions – 1/4 cup for serving

*Grind it to a powder

Coriander seeds – 1 1/2 tbsp

Cumin seeds – 1 tsp

Dry red chilli pieces – 1/3 cup [ adjust according to your taste ]

TALIMPU

Oil – 1/4 cup

Peeled garlic – 1/4 cup [ adjust according to your taste]

Cumin seeds- 1/2 tsp

Curry leaves – few

*This recipe was handed down to me by my mother in law.

METHOD

1. In a mixie jar, grind coriander seeds and cumin seeds into a powder. Then add red chillies and grind it to a coarse powder and keep it aside.
2. Heat oil in a pan and add peeled garlic. Fry on low flame till the garlic becomes light brown in colour.
3. Then, add cumin seeds and all the remaining ingredients and fry for few seconds.
4. Then, add chopped onions and green chillies. Mix well. Add salt and turmeric powder.
5. Fry for 3 to 4 minutes and add masala powder. Cover and cook on low flame till onions are transparent.
6. Then, add telagapindi powder and fry on low flame for 3 minutes.
7. Add milk, water and mix well . Cover and cook till the water evaporates.
8. Fry on low flame for 2 to 3 minutes. Then add jaggery powder.
9. Cover and cook on low flame till the jaggery absorbs into the curry.
10. Mix in intervals. Cook another 3 to 4 minutes on low flame .
11. Switch off the flame and serve with raw onion pieces.

MENTHI KOORA PAPPU

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INGREDIENTS

Pesara pappu [ moong dal ] – 1/2cup

Medium size onion – 1 [cut into chunks]

Green chillies – 3 slit

Turmeric powder – 1/4 tsp

Salt to taste

Water – 1 1/2 cup

Finely chopped fenugreek leaves – 3/4 cup to 1 cup [ loosely packed and washed]

TALIMPU

Ghee – 1tsp

Oil – 1tsp

Mustard seeds – 1/2 tsp

Cumin seeds – 1/4 tsp

Fenugreek seeds – 1/4 tsp

Garlic – 3 cloves mashed

Dry red chillies – 4 pieces

Curry leaves – few

Method

1. Wash moong dal and cook with chopped onions, green chillies and water.
2. Cook on low flame till the dal is 3/ 4 cooked . [dont mix]
3. Then, spread washed fenugreek leaves and cover and cook on low flame for 5 minutes. [dont mix the dal]
4. Open lid. Add salt and turmeric powder and mix well.
5. Heat ghee and oil in a pan. Add mustard seeds and let them splutter.
6. Add all the remaining ingredients one by one and fry for few seconds.
7. Pour the cooked dal over the talimpu and mix well.At this stage, if the dal is too thick,add water and mix well.
8. Cook for 1 to 2 minutes and switch off the flame.Goes well with rice and roti.

KOBBARI MAMIDIKAYA PACHADI

INGREDIENTS

Grated coconut- 1cup

Grated raw mango (sour mango) *- 3/4 cup to 1cup

Finely chopped coriander leaves – 1/2 cup

Green chillies – 8 [ adjust to your spice level ]

Salt – 1 1/2 tsp

TALIMPU

Oil- 1tbsp

Mustard seeds – 1/2 tsp

Chana dal – 1/2 tsp

Urad dal – 1/2 tsp

Mashed garlic – 4 cloves

Dry red chilli pieces – 5 pieces

Turmeric powder – 1/4 tsp

Curry leaves – few

METHOD

1. Peel mango and grate it. Squeeze the grated mango with hand to extract water and keep it aside. You can use this water in rasam.
2. In a mortar and pestle, mash green chillies and coriander leaves to a coarse paste.
3. Take a bowl. Add freshly grated coconut,salt, grated mango and the previously made green chilli coriander paste.
4. Mix well and keep it aside. Heat oil in a pan and add mustard seeds and let them splutter.
5. Add all the remaning ingredients one by one. Fry for few seconds and pour it over the coconut mix.
6. Mix well and adjust seasonings.
7. *If mango is too tangy, reduce grated mango.