Palakoora pappu/Spinach Dal

Ingredients:

1. Toor Dal- 1 cup
2. Spinach - 1 bunch
3. Onion - 1 No's

Seasonings:
1. Green Chili - 2 spoon
 2. Turmeric powder - pinch
3. Oil
4. Garlic flakes - 3 No's
5. Curry leaves     
6. Mustard seeds
7. Salt to taste
8. Hing


Preparation:

Pressure cook Toor dal with Spinach along with 2 cups of water. In a pan add onions and let it fry till translucent and add the seasonings and then cook the dal for few minutes with 1 cup of water. Bring the contents to boil and then turn down the flame. Dal is ready to be eaten with Chapatti, rice, Dosa etc.


Curry Leaves



Palakoora pappu/Spinach dal

Ingredients:

1. Toor Dal- 1 cup
2. Amaranth - 1 bunch

Seasonings:
1. Green Chili - 2 spoon
2. Turmeric powder - pinch
3. Oil
4. Curry leaves
5. Mustard seeds
6. Salt to taste
7. Hing


Preparation:

Pressure cook Toor dal with Amaranth/Totakoora along with 2 cups of water. In a pan add the seasonings and then cook the dal for few minutes with 1 cup of water. Bring the contents to boil and then turn down the flame. Dal is ready to be eaten with Chapatti, rice, Dosa etc.

Totakoora pappu/Amaranth dal

Ingredients:

1. Toor Dal- 1 cup
2. Amaranth - 1 bunch
3. Onion - 1 No's

Seasonings:
1. Green Chili - 2 spoon
2. Garlic flakes - 3 nos's
2. Turmeric powder - pinch
3. Oil
4. Curry leaves
5. Mustard seeds
6. Salt to taste
7. Hing


Preparation:

Pressure cook Toor dal with Amaranth/Totakoora along with 2 cups of water. In a pan add Onion and let it fry till translucent and add the seasonings and then cook the dal for few minutes with 1 cup of water. Bring the contents to boil and then turn down the flame. Dal is ready to be eaten with Chapatti, rice, Dosa etc.

Totakoora pappu/Amaranth dal

Ingredients:

1. Toor Dal- 1 cup
2. Amaranth - 1 bunch

Seasonings:
1. Green Chili - 2 spoon
2. Turmeric powder - pinch
3. Oil
4. Curry leaves
5. Mustard seeds
6. Salt to taste
7. Hing


Preparation:

Pressure cook Toor dal with Amaranth/Totakoora along with 2 cups of water. In a pan add the seasonings and then cook the dal for few minutes with 1 cup of water. Bring the contents to boil and then turn down the flame. Dal is ready to be eaten with Chapatti, rice, Dosa etc.

Tomato Dal

Ingredients:

1. Toor Dal- 1 cup
2. Tomato - 1/2 cup
3. Onion - 1 No's

Seasonings:
1. Green Chili - 2 spoon
2. Turmeric powder - pinch
3. Garlic flakes - 3 no's
4. Oil
5. Curry leaves
6. Mustard seeds
7. Salt to taste
8. Hing


Preparation:

Pressure cook Toor dal with Tomato along with 2 cups of water. In a pan add onion and let it fry till translucent and add the seasonings and then cook the dal for few minutes with 1 cup of water. Bring the contents to boil and then turn down the flame. Dal is ready to be eaten with Chapatti, rice, Dosa etc.

Tomato Dal

Ingredients:

1. Toor Dal- 1 cup
2. Tomato - 1/2 cup

Seasonings:
1. Green Chili - 2 spoon
2. Turmeric powder - pinch
3. Oil
4. Curry leaves
5. Mustard seeds
6. Salt to taste
7. Hing


Preparation:

Pressure cook Toor dal with Tomato along with 2 cups of water. In a pan add the seasonings and then cook the dal for few minutes with 1 cup of water. Bring the contents to boil and then turn down the flame. Dal is ready to be eaten with Chapatti, rice, Dosa etc.

Beerakaya Dal/Ridge Gourd

Ingredients:

1. Toor Dal- 1 cup
2. Beerakaya - 1/2 cup
3. Onion - 1 No's

Seasonings:
1. Green Chili - 2 spoon
2. Turmeric powder - pinch
3. Garlic flakes - 3 no's
4. Oil
5. Curry leaves
6. Mustard seeds
7. Salt to taste
8. Hing


Preparation:

Pressure cook Toor dal with Beerakaya along with 2 cups of water. In a pan add onion and let it fry till translucent and add the seasonings and then cook the dal for few minutes with 1 cup of water. Bring the contents to boil and then turn down the flame. Dal is ready to be eaten with Chapatti, rice, Dosa etc.

Beerakaya Dal

Ingredients:

1. Toor Dal- 1 cup
2. Beerakaya - 1/2 cup

Seasonings:
1. Green Chili - 2 spoon
2. Turmeric powder - pinch
3. Oil
4. Curry leaves
5. Mustard seeds
6. Salt to taste
7. Hing


Preparation:

Pressure cook Toor dal with Beerakaya along with 2 cups of water. In a pan add the seasonings and then cook the dal for few minutes with 1 cup of water. Bring the contents to boil and then turn down the flame. Dal is ready to be eaten with Chapatti, rice, Dosa etc.

Dosakaya pappu/ Dosakaya Dal

Ingredients:

1. Toor Dal- 1 cup
2. Dosakaya - 1 No's
3. Onion - 1 No's

Seasonings:
1. Green Chili - 2 spoon
2. Turmeric powder - pinch
3. Oil
4. Garlic Flakes - 3 flakes
5. Curry leaves
6. Mustard seeds
7. Salt to taste
8. Hing


Preparation:

Pressure cook Toor dal with Dosakaya along with 2 cups of water. In a pan add onions and fry till translucent and add the seasonings and then cook the dal for few minutes with 1 cup of water. Bring the contents to boil and then turn down the flame. Dal is ready to be eaten with Chapatti, rice, Dosa etc.

Dosakaya pappu

Ingredients:

1. Toor Dal- 1 cup
2. Dosakaya - 1/2 cup

Seasonings:
1. Green Chili - 2 spoon
2. Turmeric powder - pinch
3. Oil
4. Curry leaves
5. Mustard seeeds
6. Salt to taste
7. Hing


Preparation:

Pressure cook Toor dal with Dosakaya along with 2 cups of water. In a pan add the seasonings and then cook the dal for few minutes with 1 cup of water. Bring the contents to boil and then turn down the flame. Dal is ready to be eaten with Chapatti, rice, Dosa etc.

Mudda Pappu

Ingredients:

1. Toor Dal- 1 cup

Seasonings:
1. Green Chili - 2 spoon
2. Turmeric powder - pinch
3. Oil
4. Curry leaves
5. Mustard seeds
6. Salt to taste
7. Hing


Preparation:

Pressure cook Toor dal with 2 cups of water. In a pan add the seasonings and then cook the dal for few minutes with 1 cup of water. Bring the contents to boil and then turn down the flame. Dal is ready to be eaten with rice.

Anapakaya Pappu/Bottle gourd dal

Ingredients:

1. Toor Dal- 1 cup
2. Anapakaya - 1/2 piece
3. Onion -1 No's

Seasonings:
1. Green Chili - 2 spoon
2. Garlic flakes - 3 No's
3. Turmeric powder - pinch
4. Oil
5. Curry leaves
6. Mustard seeds
7. Salt to taste
8. Hing


Preparation:

Pressure cook Toor dal with Anapakaya along with 2 cups of water. In a pan add onions and fry till translucent and add the seasonings and then cook the dal for few minutes with 1 cup of water. Bring the contents to boil and then turn down the flame. Dal is ready to be eaten with Chapatti, rice, Dosa etc.

Anapakaya Pappu/Bottle gourd dal

Ingredients:

1. Toor Dal- 1 cup
2. Anapakaya - 1/2 piece
3. Onion -1 No's

Seasonings:
1. Green Chili - 2 spoon
2. Garlic flakes - 3 No's
3. Turmeric powder - pinch
4. Oil
5. Curry leaves
6. Mustard seeds
7. Salt to taste
8. Hing


Preparation:

Pressure cook Toor dal with Anapakaya along with 2 cups of water. In a pan add onions and fry till translucent and add the seasonings and then cook the dal for few minutes with 1 cup of water. Bring the contents to boil and then turn down the flame. Dal is ready to be eaten with Chapatti, rice, Dosa etc.

Mango Dal

Ingredients:

1. Toor Dal- 1 cup
2. Mango - 1/2 cup

Seasonings:
1. Green Chili - 2 spoon
2. Turmeric powder - pinch
3. Oil
4. Curry leaves
5. Mustard seeeds
6. Salt to taste
7. Hing


Preparation:

Pressure cook Toor dal with Mango along with 2 cups of water. In a pan add the seasonings and then cook the dal for few minutes with 1 cup of water. Bring the contents to boil and then turn down the flame. Dal is ready to be eaten with rice.

Timmanam

Ingredients:

1. Milk - 3/4 Liter
2. Water
3. Coconut flakes- 150gms (1/4 cup)
4. Rice -        200gms         (1/2 cup)
5. Sugar - 300 gms (1 cup)
6. Elachi - 50 gms

Preparation of Mixture:

Soak the rice in water for 30 minutes. Add the coconut and make a fine grind.

Preparation:

In a pan (thick bottom) add Milk, water and let it boil. Then add the Mixture along with ground elachi and sugar and stir till the mixture is cook for 15 minutes. Cook them in low flame. Tummy Timmanam is ready.

Raw Papaya Ava curry/ Boppaya Ava koora

Ingredients:

1. Raw Papaya - 1 No
2. Rice - 1/4 cup
3. Mustard seeds - 2 spoons
5. Salt as needed
6. Turmeric powder -  pinch
7. Tamarind juice - 4 spoons 
8. Red Chilies - 2

Seasoning:

Urad dal - 1/2 spoon
Mustard seeds -1/4 spoon
Turmeric powder - pinch
Red chillies - 1 no (make the chillies to 4 pieces)
Salt to taste
Hing - pinch

Ava Preparation:

Grind rice, mustard seeds and red chilies.

Curry Preparation:

1. Cut the papaya into small pieces. 

2. Cook the papaya with salt and turmeric powder and cover it with lid.
3. Later Add the Ava prepared above.
4. Add water and tamarind juice in a watery consistency.
5. Let the curry cook for 5 minutes.
6. Finally, add the seasoning to the cooked curry.

Vankaya Mudda koora/ Brinjal curry

Ingredients:

1. Vankaya/Brinjal - 1 whole 
2. Ginger - 1/2 inch root
3. Green Chilies - 4
4. Salt as needed

Seasoning:

Urad dal - 1/2 spoon
Mustard seeds -1/4 spoon
Turmeric powder - pinch
Red chillies - 1 no (make the chillies to 4 pieces)
Hing - pinch

Pindi Vadiyalu:

Fry Urad dal vadiyalu in a separate oil pan 

Curry Preparation:

1. Cut the brinjal into small pieces. 
2. Make a mixture of green chilies and ginger 
3. In a pan, add oil, urad dal, mustard seeds, turmeric powder, hing oil . 
4. Let the mustard seeds splatter and then add the green chilly and ginger mixture. 
5. Then add the amaranth leaves and let it cook with lid covered for some time.
6. At the end top it with Pindi Vadiyalu for Crunchy taste.

Amaranth Leaves Curry/ Totakoora koora

Ingredients:

1. Totakoora/Amaranth - 1 bunch
2. Ginger - 1/2 inch root
3. Green Chilies - 4
4. Salt as needed

Seasoning:

Urad dal - 1/2 spoon
Mustard seeds -1/4 spoon
Turmeric powder - pinch
Red chillies - 1 no (make the chillies to 4 pieces)
Hing - pinch

Pindi Vadiyalu:

Fry Urad dal vadiyalu in a separate oil pan 

Curry Preparation:

1. Take the leaves and cut them in small pieces. 
2. Make a mixture of green chilies and ginger 
3. In a pan, add oil, urad dal, mustard seeds, turmeric powder, hing oil . 
4. Let the mustard seeds splatter and then add the green chilly and ginger mixture. 
5. Then add the amaranth leaves and let it cook with lid covered for some time.
6. At the end top it with Pindi Vadiyalu for Crunchy taste.

Kakara kaya / Karela Fry/ Bitter gourd fry

Ingredients:

1. Karela - 1/4 kg or 1 frozen pack
2. Jeera powder
3. Red Chili powder
4. Oil


Preparation:

1. Take oil in a pan and add the cut karela  pieces 
2. Put the lid and add few drops of water for initial cooking.
3. Remove the lid and add more oil for making the curry crunchy.
4. Add jeera powder and red chili powder and add more oil for absoption of the suran pieces.
5. Crunchy and tasty fry is ready.

Agakara kaya/ Kantola Fry

Ingredients:

1. Kantola/Agakara kaya - 1/4 kg or 1 frozen pack
2. Jeera powder
3. Red Chili powder
4. Oil


Preparation:

1. Take oil in a pan and add the cut kantola/Agakara  pieces 
2. Put the lid and add few drops of water for initial cooking.
3. Remove the lid and add more oil for making the curry crunchy.
4. Add jeera powder and red chili powder and add more oil for absoption of the suran pieces.
5. Crunchy and tasty fry is ready.

Suran Fry / Kanda Fry

Ingredients:

1. Suran
2. Jeera powder
3. Red Chili powder
4. Oil


Preparation:

1. Take oil in a pan and add the cut the suran/ kanda pieces 2. Put the lid and add few drops of water for initial cooking.
3. Remove the lid and add more oil for making the curry crunchy.
4. Add jeera powder and red chili powder and add more oil for absoption of the suran pieces.
5. Crunchy and tasty suran fry is ready.

Totakoora Aavarasam /Amaranth stem curry

Ingredients:

1. Totakoora/Amaranth - 1 bunch
2. Sesame seeds - 1/2 cup
3. Rice - 1/4 cup
4. Mustard seeds - 2 spoons
5. Salt as needed
6. Turmeric powder -  pinch
7. Tamarind juice - 4 spoons 
8. Red Chilies - 2


Seasoning:

Urad dal - 1/2 spoon
Mustard seeds -1/4 spoon
Turmeric powder - pinch
Red chillies - 1 no (make the chillies to 4 pieces)
Salt to taste
Hing - pinch

Ava Preparation:

Grind the Sesame seeds, rice, mustard seeds and red chilies.

Curry Preparation:

1. Remove the leaves aside and cut the stems in a medium size 
2. We make the curry with the stem.
3. Boil the Amaranth/Totakoora stems in water with salt and turmeric powder.
4. Remove all the water separating the stems
5.Take a pan and add the seasonings.
6. Then add the Cooked Amaranth/Totakoora stems
7. Later Add the Ava prepared above.
8. Add water and tamarind juice in a watery consistancy.
9. Let the curry cook for 5 minutes.

Pulla Attu/ Sour Dosa

Ingredients:

1. Maida (All purpose flour) - 1 cup
2. Rice Flour - 1/4 cup
3. Sour Curd - 1 cup


Preparation:

1. Mix Maida (All purpose flour) and the rice flour with Curd and add necessary water.
2. Let the batter ferment for couple of hours 6 hours.
3. Take the batter and put it on the pan in round shapes.
4. Tasty sour dosa's are ready.

Jack fruit curry

Ingredients:

1. Jack Fruit 

Seasoning:

Urad dal - 1/2 spoon
Mustard seeds -1/4 spoon
Turmeric powder - pinch
Red chilies - 1 no (make the chilies to 4 pieces)
Salt to taste
Hing - pinch

Preparation:

1. Take the Jack fruit and grind them or cut into small pieces.
2. Cook the Jack fruit in water with turmeric powder and salt.
3. Squeeze all the water from the jack fruit making it dry.
4. In a pan add the seasonings (mustard seeds, urad dal, red chilies, hing) and add the squeezed jack fruit. 
5. Let the mixture cook for 5 minutes and turn off the flame.

Seasoning:
Urad dal, mustard seeds, Red Chilies and hing.

ADAI - Dosa

Ingredients:

1. Idli Rice - 2 cups
2. Toor Dal - 1/4 cup
3. Chana Dal - 1/4 cup
4. Urad Dal - 1/4 cup
5. Red Chilies - 4 Nos


Preparation:

Soak all the ingredients for 4 hours and coarse Grind. 
Leave the batter for fermentation for 6-7 hours.
Take a Pan and add the batter and make it round. Turn over the dosa when one side is golden brown.

Veggie Pita Pizza

Ingredients:

Whole Wheat Pita Bread - 1 Nos
Pizza sauce - 2 spoons  cup
Shredded Mozerella Cheese - 4 Spoons
Green Onions - 2 spoons
Tomatoes - 2 spoons
Mushrooms - 2 spoons


Preparation:
1. Take the whole wheat pita bread 
2. Spread the pizza sauce all over the bread
3. Sprinkle the cheese
4. Add the vegetables to the pizza evenly
5. Bake the pizza at for 15 mins at 300 degrees.

Veggie Pita Pocket

Ingredients:

Pita Pockets - 4 Nos
Onions - dicued 1/4 cup
Feta Cheese - 1/4 cup
Tomatoes - 1/4 cup
Cucumbers - 1/4 cup
Yogurt - 1/4 cup
Oregano - 2 spoons
Olive oil 1 tsp
Salt to taste
Pepper 

Preparation:
1. Toast Pita pocket in a conventional oven
2. Mix all the ingredients 
3. Fill the mixture in the individual pita pocket

Almond chutney

Ingredients:

1.Red Chilies - 3 Nos
2.Curry leaves - 6 leaves
3.Oil 2 spoons
4.Mustard seeds
5. Almonds - 1/4 cup
6. Curd - 2 spoons
Salt to taste

Seasonings:
In a pan add 2 spoons of oil and add mustard seeds, curry leaves and red chilies and hing

Preparation:

1. Grind the Almonds with curd, red chilies, curry leaves and with necessary water for consistency.  
2. Serve with Dosa