Beans parupu Usili

Ingredients:


Beans: 2 cups (finely chopped)
Toor dhal, channa dhal, moon dhal: 1 cup (measured in equal portions)
Green chllies: 3 - 4 (chopped)
Ginger: 1 tea spoon (chopped)
Red chillies: 3 - 4
Asoefetida: 1 tinge

Method:


Step1: Soak the three dhals in water for half an hour
Step2: Grind (until it forms a coarse mixture) with asoefetida, salt, green chillies, red chillies, ginger.
Step3: Steam cook for 10 minutes in cooker.
Step4: Boil cabbage/ beans (of your choice) with salt. Filter all the water.
Step5: Crumble/ separate the dhal with your fingers.
Step6: Heat oil (2 tea spoons) and fry the crumbled dhal for 5-7 minutes.
Step7: Mix with beans and add tempering in the end with mustard seeds, urad dhal, cumin seeds.

Yummy beans parupu usili is ready :)

Masala Dosa

Ingredients:

Dosa batter: 2 cups

Potato: 4-5 (Boiled and chopped into cubes)

Onion: 2-3 (cut lengthwise)

Frozen peas: 1 cup

Green chillies: 4-5 (finely chopped)

Ginger: 1 tea spoon (finely chopped)

Mustard seeds: 1 tea spoon

Channa dhal: 1 tea spoon

Urad dhal: 1 tea spoon

Red chillies: 4-5

Turmeric powder: 1/2 teaspoon

Method:

For the masala:

Step1: Heat oil. Add mustard seeds, urad dhal, channa dhal, green chillies, red chillies, ginger, turmeric powder.

Step2: Once the mustard starts to crackle, add onions and fry until it turns transparent. 

Step3: Add frozen peas and close the lid for 5 minutes.

Step 4: Add potatoes and sprinkle little water.

Step5: Mash few potatoes with ladle and let the rest of the potato as it is.

For the dosa:

Step1: Heat the griddle up to 300 F. Fill the ladle up to 3/4 level with dosa batter. 

Step2: Gently pour the batter on to the center of the pan till the ladle is empty. 

Step3: Now start spreading the batter in circular motion to form a pancake of roughly 8 inches diameter.

Step4: Drizzle oil over the surface of dosa and around its edges.

Step5: Flip the dosa to the other side and wait for 2 minutes (this step is optional).

Masala dosa is ready :)

Coconut Rice/ Thengai sadam

Ingredients:


Rice: 1 cup (boiled)
Coconut: 1/2 cup
Mustard seeds: 1 teaspoon
Cumin seeds: 1 teaspoon
Urad dhal: 1 teaspoon
Channa dhal: 1 teaspoon
Red chillies: 2-3
Green chillies: 2-3 (Chopped)
Ginger: 1 teaspoon (chopped)

Method:

Step1: Heat oil and add mustard seeds. Once they crackle, add cumin seeds, urad dhal, channa dhal, red chillies, green chillies, ginger and saute well.
Step2: Add finely shredded coconut and fry until it turns golden brown.

Coconut rice is ready :)

Methi Mattar Malai

Ingredients:


Methi leaves: 1 pack (washed and finely chopped)
Green pea: 1 cup (frozen)
Onion: 1 (finely chopped)
Tomato: 2 (finely chopped)
Green chillies: 2-3 (chopped)
Ginger: 1 tea spoon (grated)
Garlic: 1 clove (chopped)
Cumin seeds: 1 tea spoon
Turmeric powder: 1/2 tea spoon
Chilli powder: 1/2 tea spoon
Corriander powder: 11/2 table spoon
Garam masala: 1 tea spoon
Milk: 1 cup
Salt to taste

Method:
Step1: Soak methi leaves in salt for at least one hour before cooking.
Step2: Heat oil and add cumin seeds. When it starts to spluttering, add green chillies, ginger, garlic, turmeric, chilli powder, onion and fry well.
Step3: Once the onion sturns transparent, add tomatoes and saute together. Now add corriander seeds, garam masala.
Step4: Once the tomatoes are cooked well, add peas and close the lid for 5-6 minutes.
Step5: Add methi and 1 cup of milk and boil well for 5 minutes.

Methi mutter malai is ready :)

Onion Pakoda

Ingredients:

Onion: 1 large (finely chopped)
Besan flour: 1/2 cup
Cumin seeds: 1 tea spoon
Green chillies: 1 tea spoon (finely chopped)
Ginger: 1 tea spoon (finely grated)
Turmeric powder: 1/2 tea spoon
Chilli powder: 1/2 tea spoon
Salt to taste and oil to fry
Water: 3-4 spoons
Method:
Step1: Mix onion, besan flour, green chillies, ginger, turmeric powder, chilli powder, salt and little water and mix well
Step2: Deep fry in oil.

Hot pakodas goes well with tea on a rainy Sunday evening :)

Cilantro/Corriander leaves chutney

Ingredients:


Cilantro leaves/corriander leaves: 1 cup (washed and stem removed)
Red chillies: 3-4
Pepper cons: 5-6
Urad dhaal: 3 table spoon
Channa dhaal: 3 table spoon
Asafoetida: 1 tinge
Tamarind: a small piece

For seasoning:
Mustard seeds: 1/2 teaspoon
Cumin seeds: 1/2 tea spoon
Urad dhal: 1/2 tea spoon
Curry leaves: 4-5

Method
Step1: Heat oil and fry urad dhal, channa dhal, pepper cons, red chillies until the channa dhal turns golden
 brown.
Step2: Allow them to cool down and grind along with corriander leaves. Add little water while grinding.
Step3: Do seasoning with mustard seeds, curry leaves, urad dhal, cumin seeds.

Goes well with rice, toasted bread, chapathis.

Mango Cake

Ingredients:

Mango pulp: 1.5 cup
All purpose flour: 1 cup
Granulated Sugar: 1/2 cup
Cardamom powder: 1 tea spoon
Baking powder: 1 spoon
Baking soda: 1 spoon
Melted Butter: 1/2 cup
Vanilla essence: 1 tea spoon

Method:

Step1: Mix all purpose flour, granulated sugar, cardamom powder, baking powder, baking soda and melted butter, vanilla essence.
Step2: Add mango pulp and slowly mix all ingredients together.
Step3: Grease the baking pan and pour the mixture on it. Preheat the oven at 350 F
Step4:  Bake the cake for 30 minutes at 350 F.