Egg Pulusu

Ingredients
Boiled Eggs -2
Cumin Seeds
Curry Leaves
1 Big Onion finely chopped
1 tsp Ginger Garlic paste
1 Tomato finely chopped
2 Green Chillies slit lengthwise
1 tbsp Dry Cocunut Powder-Optional
Tamarind Pulp - 1 tbsp
Chillie powder to taste
Jeera Powder- 1 tsp
Dhania Powder-1 tsp

Heat 3 tbsp oil in a wok. Splutter Cumin Seeds,Curry Leaves.Add onions,ginger garlic paste,green chillies and saute till golden brown.Add the tomatoes and cook till mushy.Add the tamarind pulp and the powders with a cup of water and cook for 6-7 minutes.Add salt to taste.Finally add the eggs and garnish with Coriander

Rava Idli

Ingredients
1 Cup Sooji
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 tsp Ginger Chooped finely
2 tsp Green Chillies finely Chopped
2 tbsb grated Carrot
6-7 Curry leaves
2 tbs finely chopped Coriander
1 Cup Beaten Curd
Salt to taste

Heat 1 tbsp Oil and splutter cumin seeds,mustard seeds,Green chillies ,Grated ginger.Add the rava and keep mixing till the rava is slightly golden brown.Let the rava cool and add the curd ,Carrot,Salt and little water and set aside for 1-2 hours.

Finally grease the idli plates with ghee and add the rava and steam for 10 minutes.

Neer Dosa

Ingredients
1 Cup Raw Rice soaked for 3-4 hours

Grind the rice with a cup of water and set aside for an hour.Add salt and another cup of water.Batter should be nearly the consistency as water.
I dont use a dosa pan.I use a nonstick pan which is flat bottom and has a rim.Grease the pan with little oil with onion.When its of medium heat pour the batter and tilt the pan such that batter is evenly spread.Cover with a tight lid and cook for 2-3 minutes. When done fold it half and again fold it half.

Egg Roast

Ingredients
1 Boiled Egg halved
Salt to taste
Grounded Black Pepper to taste
2 tsp Oil

Heat Oil in a wok fry the boiled eggs .Add Salt and Pepper to taste

Rasgulla

Kheema Paratha

Ingredients

Chapathi Dough

For the filling
Kheema - 2 Cups
Onions 1 Cup finely chopped
Green Chillies -Finely Chopped
Ginger Garlic Paste - 1tsp
Dhania Powder - 1tsp
Garam Masala - 1/2 tsp
Salt to taste

Prepare the chapathi dough and set aside.Meantime prepare the filling.
Heat 1 tbsp oil in a wok.Add Onions,ginger garlic paste,Green chillies and cook till golden brown.Finally add the kheema and cook till all the water evaporates.Add all the powders and mix well.Finally add half cup water and cook till the kheema is dry.

Grind the filling in a mixer for 5 secs.

For the Paratha
Take a small ball of the dough and make a cup shape with the rim thin.Add the filling into the Cup and seal the cup.Pat the ball with your hands on the ball to make a flat round shaped.
With a rolling pin you can have some final touches.

Heat a tawa and place the paratha and cook till light brown.Add butter or ghee and cook for 2-3 Minutes.

Ugadi Lunch

LemonRice,Potato Fry,Pappu,Palak bhajji,Tomato Rasam

Menthi Pappu /Methi Dal

Ingredients
1/4 Cup Tuvar Dal or Moong Dal
2 Cups Methi Leaves
1 Small Onion sliced
1 Brinjal Sliced optional
3 Green Chillies
1 tsp tamarind Pulp
1 tsp Cumin Seeds
1 tsp Mustard Seeds
3-4 Curry Leaves
3 Garlic Pods

Pressure Cook Dal,Methi leaves,Onions,Chillies,Brinjal upto to 5-6 whistles.Once the pressure settles add the tamarind pulp salt to taste and mash all the ingredients well.

Finally make a tadka of Cumin,Mustard,Curry Leaves,Garlic and add to dal.
Serve with Rice,Rasam and Omlette.

Tomato Rasam/charu

Ingredients
2 Tomatoes
1 tspTamarind Pulp
1 tbsp Peppercorns
1 tsp Cumin Seeds
1 tsp Coriander seeds
3 Garlic Pods Crushed
3-4 Curry Leaves
2 Dried Red Chillies

Dry roast Pepper Corns,Cumin Seeds,Coriander Seeds and grind them to a smooth mixture.Boil tomatoes in 4 cups of water and add the tamarind pulp.
Heat 2 tsp oil and splutter mustard seeds,Cumin seeds,Curry Leaves and red chillies.Add the Grounded powder garlic and saute till the garlic turns light brown.Finally add the tomatoes with water and cook for 5 mins.Add Salt to taste.Finally add fresh Coriander to garnish.

Capsicum Rice

Ingredients
Capsicum -1 cut into small pieces
Cooked Rice- 2 Cups

To be dry Roasted
2 Dried Red Chillies
1 tsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Urad Dal
Small piece of cinamom
Handful of Groundnuts
2-3 Curry Leaves

Dry Roast Ingredients mentioned above by roasting the groundnuts first as they take longer time.Once Cool grind into a coarse powder.
Heat 2 tbsp Oil in a wok splutter Cumin Seeds and add the sliced Capsicums and cook for 2-3 mins.Add Salt,Roasted powder and mix well.Finally add the Cooked rice and mix well.
This recipe is fast to cook.Very easy to make for Lunch Box.You can store the roasted powder and make it instantly.

Dal Makhani

Mushroom Curry

Ingredients
Mushrooms- 200 gms
Onion - Finely chopped
Garlic - 3 pods crushed
Curry Leaves- 3-4
Cumin Seeds - 1/2 tsp
Mustard Seeds - 1/2 tsp
Garam Masala - pinch

Preparation
Heat 1 tbsp Oil in a wok.Splutter Mustard Seeds,Cumin Seeds and Curry Leaves.Add finely chopped Onions and saute till golden Brown and add the Crushed Garlic.Add Chilli Powder and salt to taste. Finally add the Mushrooms and cook for 7-8 mins.Add garam masala and mix well

Ragi Sangati

Vada Pulusu

,
Ingredients

Masala Vada -6
Onion - 1 finely chopped
Ginger Garlic paste - 1 tsp
Tomatoes - 2 small ones
Chillie Powder - 2tsp
Tamarind Concentrate - 1 tbsp
Dhania Powder - 1 tsp
Mustard Seeds - 1tsp
Cumin Seeds - 1 tsp
Curry Leaves - 5

Preparation
Heat 2 tbsp of oil in a wok.Add Mustard Seeds,Cumin Seeds,Curry Leaves.Add the finely chopped onions,ginger garlic paste saute till golden brown.Add the Finely chopped tomatoes and mix well.When the oil seperates from the gravy add the tamarind syrup and water cook on high for 6-7 minutes.Add the masala Vada,dhania powder and cook for 1 minute.

This Dish is tangy.It goes well with Rice or Ragi sangati

Its best to prepare this dish atleast 30 mins prior to serving

Munakaya Sambar

Ingredients
Drumstick - 2 slightly peeled
Tur Dal - 1/2 Cup
Tomato - 1
Onion - small one
Tamarind - Lemon sized soaked in water
Chillie Powder
Sambar powder - 1 tbsp
Jaggery 1/2 tsp - Optional

For seaosoning
Mustard Seeds - 1 tsp
Cumin Seeds - 1tsp
Curry Leaves

• Pressure Cook Toor Dar with a cup of water,pinch of Turmeric upto 5-6 whistles.Pressure Cook tomato,Drumstick for 4-5 minutes.
• Heat oil in a wok and add the seasoning ingredients.
• Add the chopped onions and saute till light pink.Add the tomatoes and Drumstick and cook for 3 minutes.
• Add the Toor Dal and mix well all the ingredients and add 3 cups of water,tamarind pulp,chillie powder,Sambar powder,Jaggery,salt to taste and cook on medium flame for 7-8 minutes.

I made Nimkaya Pulihora,Kakarkaya Fry along with sambar for a healthy lunch on a saturday.

Kakarkaya/Bitter Gourd Fry

Ingredients
Bitter Gourd- 4 small ones
Tamarind Pulp - 1/2 Cup
Turmeric - a Pinch
Garlic - 1
Red Chillies - 4
Onions -1
Jaggery - 1 tsp
Oil -2 tbsp

• Slit the Bitter Gourd and pressure cook for 5 mins with the tamarind Pulp and Turmeric.You can add little water if needed.
• Crush the Garlic,Chillies,Onions into a Coarse paste
  
• Heat oil in a wide bottom pan. Add the Bitter Gourd,chillie Garlic Onion Paste and saute for 2 mins.Add the Jaggery and cook on low flame for around 10 mins.
• Add salt to taste.
  

Kheema Curry

Ingredients
Mutton Kheema - 500 gms
Onions -2 finely Chopped
Ginger Garlic Paste - 1 tbsp
1 Cardamom + 1 Elaichi + 1 Cinamon stick grounded
Dhania Powder - 1 Tsp
Jeera Powder - 1 Tsp
Chilli Powder - Adjust to taste
Tomato-Small one

Preparation

• Heat oil in a Pressure cooker. Add finely chopped onions and saute till they turn Golden Brown then add Ginger Garlic paste and saute.
• Add Kheema and cook on high flame for 3-4 mins.
• Add grounded spices,Chillie Powder,Jeera Powder,Dhania powder and Salt
  
• Add the chopped tomatoes and mix well.
• Add a cup of water and pressure cook upto 3 whistles.
• Once the pressure is off cook till the desired consistency.