MINAPA (URAD DAL) GARELU / ULLI GARELU

Ingredients:

• Minapa pappu (Urad dal) - 1 cup
• Onions (Finely chopped) - 2
• Green chillies (Finely chopped) - 2-3
• Ginger (Finely chopped) - 1 tbsp
• Cumin seeds - 1 tbsp
• Curry leaves - 1 string
• Salt - to taste
• Oil - for deep frying  

Method:

• Wash and soak the urad dal (Minapa pappu)  for over night or atleast 5-6 hours.
• Remove all the excess water and blend the urad dal into a course thick paste with using the blender or wet-grinder by adding very little water.
• If the urad paste (batter) is not thick, the garelu (wadas) do not get a perfect shape.
• Take a frying pan add oil & let it heat.
• Take a bowl add blended urad paste (Minapa paste), chopped onions, chopped green chillies, chopped ginger, cumin seeds, curry leaves & salt. Mix all these ingredients well.
• Wet hands, take a small portion of the batter, place in the palm and make a small hole in the mddble of the portion then carefully drop into a hot oil.
• Deep fry on both sides till it turns golden brown.
• Serve hot garelu with any chutney or sambhar.

MIXED VEGITABLE CURRY

Ingredients:

• Mixed vegitables such as brinjal, cauliflower, babycorn, runner beans (goru chikkudu) - 1big cup
• Tomato - 4 (big size)
• Onions (sliced) - 2
• Garlic (finely chopped) - 4 cloves
• Red chilli powder - 1/2 tbsp
• Turmeric powder - 1/4 tsp
• Coriander powder (optional) - 1/2 tsp
• Water - 1 cup
• Salt - to taste

Ingredients for seasoning (Talimpu):

• Oil - 2 tsp
• Mustard seeds - 1 tsp
• Cumin seeds (Jeera, jeelakarra) - 1 tsp
• Red chilli (optional) - 1
• Curry leaves - 1 string

Method:

• Heat the heavy bottemed pan add oil and all seasoning (Talimpu) ingredients.
• When they start spluttering then add chopped garlic & onion slices. Saute them well. And add turmeric powder, chilli powder, coriander powder &salt.
• Now add all the vegetables into the pan, and add tomato pieces also. Bring to the boil.
• Cover and cook for about 3-4 min. Then add 1 cup of water.
• And again cover and cook for about 10-15 min or until the vegetables are soft.
• Once vegetables are cooked, switch off the flame and garnish with coriander.
• Mixed vegetable curry serve with any type of roti, paratha & also serve with plain rice or flavered rice.

COOKED (BOILED) RICE DOSA

Ingredients (for batter):

• Cooked (boiled) rice - 1 cup
• Rice flour - 1/2 cup
• Tomato - 3
• Green chillies - 2
• Salt - to taste

Ingredients (for topping):

• Onions (finely chopped) - 2
• Ginger (finely chopped) - 2 tbsp
• Cumin seeds (jeera) - 1 tbsp

Method:

• In a blender or mixi add cooked rice and make a smooth paste. Add a little bit water only while mashing.
• Make the tomatoes & green chillies mashed in a blender.
• In a large bowl add rice mash, tomato mash, rice flour & salt. Mix it well.
• Add enough water so that it comes as dosa mix (batter). 
• Now heat a non-stick tawa (Pan,griddle) and pour 1 tsp of oil.
• Then pour a ladle full of the batter onto a tawa.
• Now sprinkle the toppings and pour 1 tsp of oil around it.
• Fry on both sides till it turns golden brown.
• Serve dosa with coconut chutney.

RICE GRAIN (VARINOOKA) VUPPINDI

Ingredients:

• Rice grain (Rice suji/varinooka) - 1 cup
• Water - 3 cups
• Sweet corn - 1/4th cup (optional)

Ingredients for Seasoning (Talimpu):

• Mustard seeds (Aavalu) - 1/2 tsp
• Jeera (Jeelakarra) - 1/2 tsp
• Asafoetida (Hing) - 1/4th tsp
• Red chillies -1
• Green chillies - 6 (If you want less spice then reduce the green chillies)
• Curry leaves - 1 string
• chana dal - 1 tbsp
• Moong dal - 3 tbsp
• Grated coconut - 1/4th cup (optional)

Method:

• Mix and wash the chana dal & moong dal and keep it aside.
• Heat the Kadai (PAN) with oil. 
• Add mustard seeds. When they start to crackle then add remaining seasoning ingredients.
• Saute it well. Then add chana dal , moong dal & grated coconut.
• Now add 3 cups of water and close with lid.
• When the water starts to boiling, simmer the heat till the moong dal cooks well.
• Then add rice sooji and keep stirring for 3-4 min.
• Now add sweetcorn and mix it well.
• Close with lid and cook until it turns soft.
• This hot Rice sooji vuppindi serve with curd (or) coconut chutney.

ALOO UTHAPPAM (POTATO UTHAPPAM)

Ingredients (For batter):

• Boiled, peeled & mashed Aloo (potato) - 2 (medium size)
• Rice flour - 1 cup
• Curd - 1 cup
• Green chillies (finely chopped) - 2
• Salt - to taste

Ingredients (for topping):

• Onions (finely chopped) - 2
• Ginger (finely chopped) - 2 tbsp
• Carrot (finely grated) - 1
• Cumin Seeds (jeera) - 1 tbsp

Method:

• In a mixing bowl add mashed aloo (potatoes), rice flour, curd, green chillies, salt. Mix it well.
• Then add enough water and make a thick batter just like idly batter. Keep it aside for 10-15min.
• In another mixing bowl add all topping ingredients. Mix it well.
• Now heat a non-stick tawa (pan, gridle) and pour 1 tsp of oil.
• Then pour a ladle full of the batter onto a tawa (don't spread it).
• Uthappam should be about 1/2 inch thick.
• Now sprinkle the topping mixture and pour 1 tsp of oil around it.
• Fry on both sides till it turns golden brown.
• This uthappam serve with coconut chutney. 
• It is so much tasty, fluffy & delicious. Better you try it. Good luck.

MIRCHI BAJJI

 Ingredients:

• Green chillies (Long size) - 8 (If you want less spice then de-seeded the green chillies)
• Chopped onion - 1 (small)
• Chapped tomato -1 (small)
• Lemon - 1/2 piece

For batter:

• Gram flour (Besan or chick pea flore or senagapindi) - 8 tbsp
• Rice flour - 2 tbsp
• Red chilli powder - 1/2 tbsp (optional)
• Asafoetida (Hing) - 1/4 tsp
• Baking powder - 1/4 tbsp
• Salt - to taste
• Oil - 1 tbsp (optional)

For stuffing:

• Potato (boiled, peeled & mashed) - 2 (medium size)
• Salt - to taste
• Red chilli powder - 1/4 tsp
• Tamarind pulp (thick) - 2 tbsp
• Ajwain (carom seeds or vaamu) - 1 tbsp
• Coriander leaves - 5 strings

Method:

• Wash and slite the green chillies in vertically. Keep it aside.
• In a mixing bowl add gram flour, rice flour, red chilli powder, asafoetida, baking powder, salt & oil. Mix it well.
• Then add water slowly and make a batter like thick dosa batter.
• Take another mixing bowl add mashed potatoes and all other stuffing ingredients. Mix it well.
• Now heat oil for deep fring on medium high.
• Then stuff the green chillies with potato mixture.
• Now dip the stuffed green chillies into the batter and carefully drop into the hot oil.
• Fry them till golden color and remove onto a paper towel.
• Serve the Mirchi bajji with chopped onion, tomato & lemon. Or Serve with ketchup or ant tipe of chutney.

EGG PUDDING (JUNNU/GINNU/POSU)

Ingredients:

• Milk - 1 cup (Whole milk)
• Sugar - To taste
• Eggs - 2
• Elachi powder - 1/2 tsp
• Pepper powder - 1 pinch

Method:

• Beat the eggs thoroughly with sugar.
• Take a bowl & add egg mixture, milk & mix well.
• Now transfer this mixture into a bowl which fits in pressure cooker.
• Sprinkle pepper powder & elachi powder.
• Place this bowl in the cooker with little water & cook on low flame for 15-20 minutes without whistle.
• Let the Junnu/Ginnu/Posu sit for about 4-5 hours before serving.

NOTE: 

• Do not use any low fat milk.
• Use small bowls for steaming the Junnu/Ginnu/Posu. Because this method is little bit watery than the treditional method.