Tricolor Idli

Ingredients:

• Idli Batter- 1/3 cup (I had the batter ready at home)
• Carrot- 1 big
• Green Chili- 1 big
• Coriander leaves- a handful (washed)
• Salt- 1/8 tsp
• Lemon juice- a quarter of a lemon (10-15 drops)
• Semolina/ Rawa- 2 tbsp (to get a good texture)

(I tried for 4 idlis. Increase the proportions accordingly for the required number of idlis.)

Method:

1. Wash, peel and roughly chop the carrot.
2. Grind the carrot along with 3 tsp of idli batter to get a lump-free batter.
3. If required add another 2-3 tbsp of idli batter. Make sure the color remains orange. The idea is to not use food color. 
4. Take into a separate bowl. Add a pinch of salt and 1 tbsp semolina/rawa. Mix well.
5. Now, wash the mixer jar (or use another one) to prepare the green batter.
6. Add broken green chili, washed coriander leaves, 3 tbsp idli batter and grind into a smooth paste. 
7. Do not add water anywhere. 
8. Now, take the green batter into another bowl and add a pinch of salt and 1 tbsp semolina. Add 1-2 tbsp of idli batter if required. 
9. Squeeze a few drops of lemon juice to balance the flavor of chili. 
10. The batters are ready to use. 
11. Take the idle racks and grease each mold with ghee. 
12. With a spoon carefully add carrot batter at the in one part of the mold. Keeping the batter thick will prevent from mixing of colors.
13. Now, with another spoon add the plain idli batter below the orange one.
14. Then do the same for the coriander batter.
15. See the image beside for idea. 
16. Steam it for 15 minutes like the normal idli.
17. Turn off the heat and let it sit for 2 minutes.
18. After removing the racks from the pan, do not take out the idlis immediately. 
19. Let those sit for another minute.
20. Now carefully with a sharp-edged spatula remove the idlis from the mold.
21. Plate and serve with a chutney of your choice. 

Or try the 

• Ginger Chutney
• Mint Leaves Chutney 
• Raw Tomato Spring Onion Chutney
• Methi Leaves Chutney 
• Mango Coconut Chutney
• Sambar

Jumbled Salad

Please watch the video until I type the recipe.
Thank you for your patience.

Hot Sweetcorn Salad

Ingredients:

• Sweetcorn- 1 cup kernels, boiled
• Carrot- 1 small, cut into julienne
• Onion- 1 small, finely chopped
• Tomato- 1 small, cut into julienne
• Green chilies- 1, finely chopped
• Lemon juice- 1 tsp
• Salt- 3/4 tsp
• Black pepper powder- 1/2 tsp
• Butter- 1 tsp
• Oil- 1/4 tsp
• Coriander leaves- a small handful, finely chopped

Method:

1. Add oil, butter to a non-stick pan and turn on the heat. The reason we add oil is that it prevents the butter from burning. 
2. Now add the carrot and saute for a minute. As the butter begins to sizzle, add the boiled sweetcorn kernels along with the water it was boiled in.
3. Add salt and pepper powder. Saute for 2 minutes. 
4. Turnoff the heat and add the onion, tomato and green chilies.
5.  Now squeeze half a lemon and mix well.
6. Top with finely chopped coriander leaves and serve hot.
7. Or let it cool down, add some mayonnaise or hung curd and serve cold. 

Masala Dosa

Ingredients:

For Dosa Batter:

Please watch the video for detailed instructions.

• Urad dal- 1 cup, soaked for 5-6 hours
• Rice- 1 cup, soaked for 5-6 hours 
• (Both can be soaked together the previous night)
• Salt- 1 1/2 tsp

For Masala Dosa:

• Oil- 1 tsp
• Potato Curry
• Dosa
• Ginger chutney

Method:

1. Grind the soaked urad dal and rice with 1 cup oi water in a wet-grinder for about 10 minutes. 
2. Check in between to see if the batter is smooth enough for your taste. 
3. Once done, add salt and mix well. 
4. Add water to make the batter runny while preparing the dosa. 
5. Store in refrigerator for future use. 
6. We need not let it sit for fermenting because it is prepared in wet-grinder but for those who like, they can leave it outside for an hour and then store in refrigerator. 
7. Take the batter, dilute it by adding water. Mix well.
8. Heat a tawa or pan and spread the batter on the hot tawa. Keep the heat on medium.  
9. Then add drops on oil on the outer edges of the spread. 
10. Cook for 1 minute or so and as the outer edge starts to separate form the pan, gently use a spatula to lift the dosa. 
11. Either flip it over and cook for a minute or take off the heat onto a plate.
12. That depends on how you like your dosa.
13. Now add some water to a small amount of ginger chutney to dilute it.
14. Spread the chutney on the less cooked side of the dosa. 
15. Place a small quantity of the Potato curry in the center and fold the dosa from all sides. 
16. Serve with ginger chutney, Sambar, peanut chutney.

Peanut Salad

Ingredients:

• Boiled peanuts- 1 cup
• Cucumber- 1 medium, finely chopped
• Onion- 1 small, finely chopped
• Tomato- 1 medium, finely chopped
• Green chilies- 1 big, finely chopped
• Coriander leaves- a small handful, roughly chopped
• Salt- 3/4 tsp
• Black pepper powder- 1/2 tsp
• Lemon juice- 1 tsp

Method:

1. I used shell peanuts, but you can use the normal ones as well. Just soak them in water for half an our before boiling. 
2. Just cool the peanuts add the chopped cucumber, onion, tomato, slat, pepper powder and mix well.
3. Squeeze half a lemon and mix again. Now finish with chopped coriander leaves. 
4. Let it sit for 5-10 minutes and enjoy as snack. 

Atukula Mixture - Chidwa

Ingredients:

• Chidwa- 2 cups
• Curry Leaves- a handful
• Peanuts- 1/4 cup
• Roasted Chana dal/ Putnalu- 1/3 cup
• Garlic cloves- 6-8 unpeeled
• Oil- 1/2 cup
• Salt- per taste
• Red Chili Powder- per taste
• Tissue Papers- 20-25

Method: 

1. Keep all ingredients ready and heat oil. 
2. Take a small handful of the chidwa at a time and add to the oil. Fry till turn crisp but do not change color. It will take about a minute.
3. Keep the heat in simmer. 
4. Remove, strain the excess oil and spread on tissue paper. 
5. Continue till the chidwa is all fried. 
6. Next fry the peanuts, putnalu, garlic cloves and curry leaves separately since each has a different cooking time. 
7. Spread on the tissue papers to drain excess oil.
8. Now add all to a big dish and sprinkle salt, red chili powder as per taste.  
9. Toss lightly to incorporate the flavors. 
10. Let it cool for about 15 minutes and store in airtight container.
11. It will stay good for 15 days. 

Notes: 

• You can fry slit green chilies as well to add more flavor. 
• Omit garlic as per choice. 
• I used mota chidwa but you can use the transparent ones. Just fry carefully so as to not burn those. 
• Can also sprinkle some turmeric powder if you like.  

Red Lobia Salad

Ingredients:

• Red Lobia small- 1 cup 
• Cucumber- 1 finely chopped
• Onion- 1 finely chopped
• Tomato- 1 finely chopped
• Coriander leaves- a small handful, chopped
• Salt- to taste
• Ground Black pepper- 1/4 tsp
• Lemon Juice- 1/2 tsp or more 

Method:

1. Soak the red lobia overnight or you can soak those in hot water for an hour with the lid on.
2. Once soaked, boil in cooker for 3 whistles or directly in a dish.
3. It takes 12-15 minutes to boil.
4. Meanwhile wash and chop the cucumber, onion and tomato. You can add julienne of carrot or beetroot as well. 
5. Drain any excess water from the lobia and let those dry for few minutes.
6. Water turns the veggies soggy.
7. Next add the chopped pieces to the lobia and mix once.
8. Now add salt, ground pepper and squeeze a lemon. Mix again to incorporate the flavors. Finally add chopped coriander leaves. 
9. Let it sit for a 5-10 minutes and it is ready to eat.

Garelu (Dussera Prasad)

Ingredients:

• Urad dal- 2 cups
• Salt- 1 1/2 tsp or more
• Cumin seeds- 1/2 tsp
• Water- 1/2 - 3/4 cup
• Oil- 1 cup

Soak urad dal for 2 hrs and wash twice. Drain the water and grind in a wet-grinder till it becomes a coarse paste. Watch the video for detailed instructions. 

Method:

1. Try to immediately prepare the vada once the batter is ready. The batter can be kept in the refrigerator but it may absorb more oil when fried.
2. Add salt immediately to the batter and mix well.
3. This is to prevent the batter from turning bitter.
4. Heat oil in a heavy bottom pan till it starts to smoke.
5. Meanwhile add cumin seeds to the batter and mix well.
6. Keep water in a small bowl to wet hands.
7. Take some batter in the hand and spread it on a plastic sheet. It has to be quarter inch thick and 3 inches round.
8. Now carefully try and invert the shaped batter on to your fingers and gently release it into he hot oil.
9. Be very careful not to throw it in or the oil will splatter.
10. Gently turn the vada around and cook for 2-3 minutes.
11. As the color changes to golden, remove form oil and transfer on to tissues to let it absorb excess oil.
12. Serve after it cools down to room temperature. Can be eaten hot as well.

Uttapam

Ingredients:

• Idli batter- 1/2 cup
• Dosa batter- 2 tbsp (optional)
• Onion- 1 small finely chopped
• Tomato- 1 small finely chopped
• Green chilies- 1-2 finely chopped
• Ginger- 1 inch piece, finely chopped
• Carom seeds- 1/2 tsp (Ajwain)
• Salt- 1/4 tsp
• Red Chilli powder- 1 tsp
• Oil- 2-3 tbsp
• Water- if required

Method:

1. Mix the dosa batter to the idli batter and add the carom seeds, ginger. Add water to make the batter a little runny.
2. Heat a pan/ tawa and pour this batter on to the hot tawa and spread it. AMke sure it is not too thin.
3. Add the chopped onion, tomato and green chilies on top of the spread batter.
4. Lightly tap on the pieces, so that they stick to the batter. 
5. Now add drops of oil around the outer edges of the uttapam. 
6. Let it cook till it can be flipped easily. That will take about 2 minutes.
7. Flip gently and cook on the other side for 1 minute.
8. Transfer to plate and serve hot with Ripe Mango Chutney or Methi leaves Chutney or Mango Coconut Chutney or Sambar.

Notes:

1. These are easy tiffins. Can be served to guests in few minutes. 

Mango Pulihora

Ingredients:

• Leftover rice- 1 cup
• Mango- 1 small
• Salt- 1 1/2 tsp
• Turmeric powder- 1/4 tsp

• For Tempering:

• Oil- 3 tbsp
• Peanuts- 2 tbsp
• Chana dal- 1 1/2 tbsp
• Urad dal- 1 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp
• Asafoetida- 1/4 tsp 
• Dry red chilies- 2-3 broken into pieces
• Green chilies- 2-3 slit and cut
• Curry leaves- 5-7

Method:

1. Wash, peel the mango and grate it. You can also roughly cut it into pieces and grind it.
2. Heat oil in a pan and add peanuts, chana dal, urad dal, mustard seeds, cumin seeds. 
3. Next add dry red chilies and asafoetida. 
4. As the mustard splatters, add green chilies and curry leaves. Now add the grated mango and mix.
5. To this add salt and turmeric powder.
6. Saute for 2 minutes and add the leftover rice. Mix well.
7. Let it heat up for 2-3 minutes. Turn off the heat and serve. 

Notes:

1. This can be prepared in large quantity with freshly cooked rice as well. In that case just add the grated mango to the hot rice and mix it. Let it sit for 5 minutes and add the tempering and mix.
2. Let the pulihora sit for an hour or so before serving and it will taste better.
3. You ca prepare this for lunch boxes and outings or potlucks. 

Black Chana Salad

Ingredients:

• Black Chana- 1 cup (Black chickpeas)
• Cucumber- 1 finely chopped
• Onion- 1 finely chopped
• Tomato- 1 finely chopped
• Coriander leaves- a small handful, chopped
• Salt- to taste
• Ground Black pepper- 1/4 tsp
• Lemon Juice- 1/2 tsp or more 

Method:

1. Soak the black chana overnight or you can soak those in hot water for an hour with the lid on.
2. Once soaked, boil in cooker for 3 whistles or directly in a dish.
3. It takes 12-15 minutes to boil.
4. Meanwhile wash and chop the cucumber, onion and tomato. You can add julienne of carrot or beetroot as well. 
5. Drain any excess water from the chickpeas and let those dry for few minutes.
6. Water turns the veggies soggy.
7. Next add the chopped pieces to the chickpeas and mix once.
8. Now add salt, ground pepper and squeeze a lemon. Mix again to incorporate the flavors. Finally add chopped coriander leaves. 
9. Let it sit for a 5-10 minutes and it is ready to eat.

Minapa roti or Dibba roti

Ingredients:

• Idli batter- 1/2 cup
• Water- 1/8 cup
• Oil- 3-5 tbsp
• Cumin seeds- 1/4 tsp (optional)

Method:

1. Add some water to the idli batter and make it into a semi liquid state.
2. You can add cumin seeds to the batter and mix.
3. Heat oil in a copper bottom pan pour this batter onto the oil. 
4. The oil will automatically spread around the batter.
5. Cover with lid. Keep the heat it simmer and let it cook for about 5-7 minutes. 
6. Check to see if the batter is cooked.
7. The indication is that the edges will have a golden shade and not stick to the pan.
8. Turn off the heat and try to flip it gently. The crust should be golden brown in color.
9. Not switch on the heat again and let it cook on the other side for 3-4 minutes in simmer.
10. Do not cover with lid this time. 
11. Slightly shake the pan. If the roti moves, then it is ready. 
12. Turn off the heat and transfer to a serving plate.
13. Just lightly press on the upper crust of the minapa roti. 
14. If it bounces, it is completely cooked, just like bread.
15. Serve hot with Ripe Mango Chuntey or Mango Coconut Chutney or Methi Leaves Chutney. 

Tips:

1. We do not add salt because the batter already has salt. 
2. You can add finely chopped ginger, green chilies and coriander leaves to make it more interesting. 
3. It tastes best when eaten hot.
4. Try not to use a non-stick pan as it does not give a proper crust which is teh highlight of this dish. 

Murmura Upma - Puffed Rice Upma

Ingredients:

• Murmura- 100-150 gms
• Onion- 2 medium chopped
• Tomato- 2 medium chopped
• Green Chilies- 2 slit and chopped
• Garlic cloves- 3-4 chopped
• Salt- 1 tsp or more
• Turmeric powder- 1/4 tsp
• Curry leaves- 6 leaves
• Water- 1 wide dish filled upto 3/4th
• Lemon juice- of half a lemon

For Tempering:

• Oil- 4-5 tbsp
• Roasted chana dal- 2 tbsp
• Urad dal- 1 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp
• Asafoetida- 1/4 tsp

Method:

1. Once the onion and tomato are chopped and ready, heat oil in a non stick pan.
2. Add the roasted chana dal, urad dal, mustard seeds, cumin seeds and asafoetida.
3. As the mustard splatters, add green chilies, curry leaves and garlic.
4. Now add chopped onion and let it cook till it turns pink.
5. Then add chopped tomato and salt. Cover with lid.
6. Now soak the murmura in the water.
7. As the tomatoes soften, add turmeric powder and mix once.
9. Squeeze the water from murmura gently and add to the cooked mixture.
10. Mix once and the juice of half a lemon.
11. Let it cook for 2-3 minutes and turn off the heat.
12. Let it sit for 5 minutes and serve hot.

Notes:

• This can be had as breakfast, lunch, evening tiffin or dinner. It is easy, tasty and healthy.

Appe in Appe pan (Punukulu) with very less oil

Ingredients:

• Appe pan
• Idli batter or Dosa batter-  1 cup
• Onion- 1 chopped
• Tomato- 1 chopped
• Green chilli- 1 finely chopped
• Ginger- 1 small piece, finely chopped
• Coriander leaves- A small handful, finely chopped
• Salt- a pinch (The batter already has salt)
• Red chili powder- 1/2 tsp
• Carom seeds- 1/4 tsp (Ajwain)
• Water- if required
• Oil- 1/2 tsp

Method:

1. Add the chopped onion, tomato, green chilies, ginger and coriander leaves to the batter and mix.
2. Now add a pinch of salt, red chilli powder and carom seeds. Mix well and let it sit for 10-15 minutes. Add water if the batter is too thick. But do not make it runny.
3. Heat the appe pan and add a drop of oil into each appe hole.
4. Take a tissue and spread the oil over the walls of the appe hole but wiping it.
5. We are now ready. Add a spoonful of batter to each appe hole and cover with lid.
6. Make sure the heat is on simmer.
7. After 4-5 minutes check to see if they are cooked. The top of the batter has to look soft.
8. Turn them over using the stick they give along with the appe pan.
9. Cover with lid again for 3-4 minutes. Turn the pan upside down onto a plate and the appe will fall on to it.
10. Wipe the appe holes with the tissue and add the batter for next round.
11. Serve plain or with Methi chutney or Mango Coconut Chutney or Ripe Mango Chutney.

Tips:

1. If you are in a hurry, start with the appe immediately. The waiting time is not mandatory.
2. You can have these as breakfast or evening snacks.
3. They make healthy and tasty finger food for kids and adults alike.
4. You can also add grated carrot or beetroot to the batter.

Chukkakura Pappu (Khatta Palak Dal) & Carrot Salad

Ingredients:
For Chukkakura Pappu:

• Tur Dal- 1/2 cup or little more (Kandhi pappu)
• Water- 3/4 cup or more
• Chukkakura leaves- 1 to 1 1/2 cup chopped and washed
• Salt- 1 tsp
• Turmeric powder- 1/4 tsp

For Tempering:

• Oil- 1-2 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp
• Dry red chilies 2-3 broken into pieces
• Green chilies- 3-5 split in half vertically
• Garlic cloves- 5-6 peeled
• Asafoetida- 1/4 tsp

For Carrot Salad:

• Carrot- 1-2 peeled and grated
• Onion- 1 small, finely chopped
• Green Chilli- 1 finely chopped
• Salt- 1/2 tsp
• Black Pepper powder- 1/2 tsp
• Lemon Juice- 1/2 to 3-4 tsp or half of a lemon.

Method:
For Chukkakura Pappu:

1. Dry roast tur dal and boil it in a dish with water. Cover with lid to cook the dal faster.
2. Now wash the chopped leaves to remove mud and dirt. Add to the dal and mix well.
3. Cook with closed lid on simmer. It takes around 7-12 minutes to cook. MAke sure there is sufficient water, so that the bottom of the dish does not burn. 
4. Keep mixing it in between.
5. As the leaves change color, add salt, turmeric powder and mix. 
6. Prepare tempering by heating oil in a small pan. To this add mustard seeds, cumin seeds, dry red chilies and asafoetida. Then add garlic cloves and green chilies.
7. Once the mustard splatters, turn off the heat and add this tempering to the dal.
8. Mix well and let it cook for another 3-5 minutes. 
9. The flavors of the tempering should infuse into the dal. 
10. Turn off the heat and it is ready to serve with rice, roti or jowar roti. 

Carrot Salad:

1. This carrot salad is a great combination with the dal. 
2. Just toss together the grated carrot, chopped onion, chopped green chilli and add salt, black pepper powder. 
3. Squeeze half a lemon  and mix well. Let it rest for 5 minutes. Then it is ready to serve with the dal. 

Tips:

1. You can add sliced onion and tomato to the dal. 
2. As the chukkakura leaves and quite tangy unlike the spinach leaves we need not add any tamarind. 
3. But if you prefer your dal very tangy you can add a small piece of tamarind while cooking the dal.
4. The cal can also be prepared in a cooker. You can either cook the dal and leaves separately or together in the cooker for 3 whistles.  
5. Just add final tempering, mix and let it cook for 3 minutes without the lid. 

Undrallu/Kudumullu (Rice rawa Modak)

Ingredients:

• Rice rawa- 1 cup
• Water- 4-5 cups
• Chana dal- 1/8 cup
• Cumin seeds- 3 tbsp
• Salt- 1 tsp (to taste)
• Ghee- 1- 2 tbsp
• Oil- 1-2 tbsp 

Method:

1. Take a heavy bottom pan and add water to it. Keep the heat on medium.
2. Boil the water and ghee or oil and chana dal. Cover with lid.
3. As the dal softens (it takes about 10 minutes), add cumin seeds, salt and cover with lid for 2 minutes.
4. Now simmer and add the rawa slowly stir continuously to avoid formation of lumps.
5. Then cover with lid an let it cook for 3-5 minutes. Keep checking in between to ensure that there is sufficient water for cooking the rawa.
6. As it starts to thicken, mix continuously check to see if it is cooked. Also add ghee and mix well. 
7. To check take a pinch of the mixture between your fingers and mash it. If it gets mashed completely it is done. 
8. Other wise sprinkle some water, mix and simmer of 1 minute.
9. Turn off the heat and cover with lid for 5 minutes. 
10. Now transfer to a big plate and let it cool. 
11. When the heat is bearable, apply oil/ghee on your hands and start roiling the mixture into balls like ladoos.
12. Serve with Mango Coconut Chutney.

Note:

• These can be stored in the refrigerator for the next day if you have many. But do not keep for more than one day as they will start to smell.