Ingredients:

• Peas – 1 Cup – Boil and keep it aside
• Onion – 1 Cup – Cut  into small pieces
• Green Chilies – 2 cut into long lengths
• Carrot – 1/2 Cup – Boil and keep it aside
• Ginger-garlic Paste – 1 Table Spoon
• Tomato – 1/2 cup – Cut into small pieces
• Zeera Powder – 1/4 Teaspoon
• Garam Masala – 1/4 Tea Spoon
• Coriander Powder – 1/4 Tea Spoon
• Red Chili Powder – 1/4  Tea Spoon
• Cashews, Poppy Seeds, Cardamom Paste – 1 Table Spoon
• Salt – to Taste
• Oil – as required
• Water – 1 Cup
• Mint – 1o leaves.

Method:

1. Take a heavy bottom pan and put the oil.
2. Put the onion and green chilies and saute till they look transparent.
3. Now put the ginger-garlic paste and fry till the raw smell goes off.
4. Now put the Carrot, peas, mint leaves, zeera powder, Coriander powder, garam masala, red chili powder, salt and mix it well .
5. Put the Cashew Paste and tomato and stir it well and put  1 cup of water and let it cook on low heat until everything come close and should look like  gravy curry. Adjust the salt and garnish it with cilantro.

Tip: It goes well with roties and fried rice.

Ingredients:

• Moong Dal – ¼ Cup
• Cabbage – ½ Cup – Shredded
• Peanuts – 1/8 Cup
• Turmeric – ¼ Teaspoon
• Tadka Seeds – 1 Teaspoon
• Curry Leaves – 1 Stem
• Hing – 1 Pinch
• Oil –  2 Tablespoons
• Salt to taste.
• For Powder(Podi):
  • Dry Roast the following  3
    • Urad Dal – 1 Tablespoon
    • Dry Red Chillies – 3
    • Pepper(Whole) – ¼ Teaspoon
  • Dry Coconut – 1 inch piece
  • Raw Rice – ½ Teaspoon

Method:

1. Wash the moong dal, cabbage and peanuts and put them in a bowl and boil it for 10 minutes. Drain the water and keep it aside.
2. Grind the Roasted things with the rice and dry coconut(see under “ for powder”) to powder and keep it aside.
3. Take a heavy bottom pan and put 2 tablespoons of oil and bring it to heat. Put the tadka seeds, curry leaves and hing  and add the boiled cabbage, moong dal, Peanuts and sauté it for couple of minutes.
4. Add Turmeric and mix it well
5. Sprinkle the ground powder mix and mix it gently , adjust the salt if needed. 

It goes well with hot Roties or  Rice with Sambar/Rasam.

Prep Time : 20 Mins

Servings: 4 (Side Dish)

Ingredients: 

• Bhindi(Okra) – 2 Cups – cut into thin pieces.
• Peanuts – ¼ Cup
• Kobbari Karam(Coconut powder with Chilli powder)  – 1 Teaspoon
• Tadka Seeds – 1 Teaspoon
• Garlic – 1 Clove – smashed
• Curry Leaves – 1 stem
• Turmeric – ¼ Teaspoon
• Salt to taste
• Oil – 4 Tablespoons 

Method:

1. Take a heavy bottom pan and put 4 tablespoons of oil and bring it to heat.
2. Add peanuts and deep fry them and keep them aside.
3. In the same pan, put the tadka seeds, curry leaves and Okra pieces and fry them on medium heat for 10 minutes.
4. Add salt, turmeric and fry this for couple more minutes and add smashed garlic and mix it well.
5. Lower the heat and add Kobbari Karam and mix it well. Now add the fried peanuts and mix them well. 

Tip: This is a great  side dish for White Rice and Sambar combination.

Preparation Time : 45 minutes

Servings – 4

Ingredients:

• Palak – 2 Cups – cut into pieces
• Tofu – 8 ounces – Cut into inch pieces
• Onion – 1 small – cut into inch pieces.
• Green Chillies – 2 Cut into long lengths
• Tomato – 1 Medium cut into small pieces.
• Ginger-garlic paste – 1 Tablespoon
• Clove Powder – ¼ Teaspoon
• Turmeric powder – ¼ Teaspoon
• Red Chillies Powder – 1 Teaspoon
• Salt – ½ Teaspoon
• Oil – 2 tablespoons
• Cilantro – 1 tablespoon – cut into small pieces.
• Coriander Powder – ½ Teaspoon
• Tamarind Paste – 1 Teaspoon(optional)

Method:

1. Take a shallow pan and put ½ teaspoon of oil and add the cut tofu pieces and fry till they turn in golden brown color and keep it aside
2. In a heavy bottom pan, put the remaining oil and heat it now and the onion, green chillies and saute it for couple of minutes.
3. Add the ginger-garlic paste and fry till the raw smell goes off.
4. Add turmeric, chilli powder, clove powder, coriander powder, cut palak and tomato pieces and mix it well.
5. Add ¼ cup of water. Cover the pan with lid and let it cook for 10 minutes.
6. Add the fried Tofu pieces and cilantro and cook it for 5 minutes and take it off from the heat.

Ingredients: 

• Beetroot –  2 Medium sized – cut into thin pieces.
• Curry Leaves – 1 stem
• Turmeric – ¼ Teaspoon
• Salt to taste
• Oil – 2 Tablespoons
• For Mixing Powder:
  • Peanuts – ¼ cup – dry roast
  • Putnala Pappu – 1 Tablespoon
  • Dry Coconut – 1 inch piece
  • Dry Red Chillies – 4
  • Garlic – 1 clove
  • Amchur Powder – ¼ teaspoon 

Method:

1. First we will prepare the mixing powder for this fry. Put all the ingredients from ‘for mixing powder’ in a food processor and grind it to powder form and keep it aside.
2. Take a heavy bottom pan and put 1 tablespoon of oil and bring it to heat.
3. Add curry leaves and put cut or shred beetroot and saute it for couple of minutes.
4. Add ¼ teaspoon of salt and 1/8 cup of water and cover it with lid and let it cook for 5 minutes and take the lid off and let all the water evaporate.
5. Add one tablespoon of oil and sprinkle the mixing powder and mix it well and take it off from the heat. 

Tip: Serve this with hot Roties or also can be used as a  great  side dish for White Rice and Sambar combination.

Ingredients:

• Bajra(Pearl millet) – 1/3 Cup
• Moongdal – 1/4 Cup
• Zeera(Cumin Seeds) – 1/2 Teaspoon
• Hing – 1/4 Teaspoon
• Ghee – 2 Tablespoons
• Salt – to taste
• Curry Leaves – 1 stem

Method:

1. Take a pressure cooker and put washed Bajra, Moongdal, 1/4 teaspoon of zeera and 1.5 cups of water and let it cook for 5 whistles.
2. Once the pressure is off, take the cooker lid out.
3. Take a small pan and put 2 tablespoons of ghee and bring it to heat and put the remaining zeera, hing and curry leaves and let them crackle and put this in the cooked Khichidi.
4. Your delicious Bajre ki Khichidi is ready to indulge.
5. Serve it hot  with any gravy curry.

Also can be served warm or cold with home made curd.

Ingredients:

• Potato(Aloo) – 1 big – dice it into small pieces
• Chanadal – 1/4 cup – soak for 2 hours
• Onion – 1 small – cut into big piece.
• Green Chillies – 6
• Coconut 0 2 inch pieces
• Tadka Seeds – 1 Teaspoon
• Turmeric – 1/4 Teaspoon
• Coriander seeds – 1/4 teaspoon
• Salt to taste
• Oil as required
• Curry leaves – 10

Method:

1. Take a heavy bottom pan and put 1 teaspoon oil and bring it to heat and  add tadka seed, curry leaves. Once they crackle, put the cut potato pieces, salt, turmeric and 2 tablespoons of water and cover it with lid and let it cook on medium heat.
2. In a mixer put chanadal, coconut,  coriander, chillies and onion and grind it coarsely.
3. Once the potato is tender, put the ground paste and 2 tablespoons of oil and fry till the chanadal turns golden brown color and then adjust the salt.
4. Serve it with rice, rasam or roties. 

రవ్వ కిచిడీ

Ingredients:

• Rice Ravva – 1 Cup
• Moong Ravva – 1/4 Cup
• Onion – 1 medium – diced into small pieces.
• Green chillies – 6 – diced into small pieces.
• Curry leaves – 1 stem
• Tadka Seeds – 1 Teaspoon
• Chanadal – 1 teaspoon
• Peanuts – 1 tablespoon
• Salt to taste
• Oil – 2 tablespoons
• Hot water – 2 1/2 Cups

Method:

1. Heat the water
2. Take a heavy bottom pan and pit the 2 tablespoons of oil and let it heat , put the Tadka Seeds, Chanadal, Curry Leaves and Peanuts and let them Crackle.
3. Now put the Onion, green Chillies and saute this for couple of minutes.
4. Add Moong Ravva, Rice Ravva, salt and fry this for 5 minutes on medium heat.
5. Add hot water slowly and put the lid on and cook this until all the water is gone(evaporated)
6. Take the lid off and mix it very well. At this point it should look like Upma.

Serve it hot

You also enjoy this with home made curd.

Ingredients:

• Gobi – 2 Cups of Florets
• Chana Dal – 1/2 Cup
• Onion – 1 medium diced into small pieces.
• Green Chilies – 2 Cut into long lengths
• Ginger Garlic Paste – 1 Teaspoon
• Red Chili Powder – 1/2 Teaspoon
• Coconut Powder – 1 tablespoon
• Clove Powder – 1/4  Table Spoon
• Turmeric Powder – 1/4 Teaspoon
• Salt to taste
• Oil – 3 Tablespoons
• Cilantro leaves – Handful.

Method:

1. Wash the chanadal and put it aside.
2. Take a pan and put 3 table spoons of oil and get it to heat and then add Onion, green chilies and saute them for couple of minutes.
3. Add the ginger-garlic Paste and fry this till the raw smell goes off.
4. Add coconut, clove powder, turmeric, salt and red chile powder and mix it well.
5. Put the Gobi and chanadal and mix everything well and then put 1 cup of water and put the lid on and cook it until the most of the water evaporates and curry comes close.
6. Garnish it with Cilantro

This goes well with Roties or Rice.

Ingredients:

• Purple Baigan (Brinjal – వంకాయలు) – 5
• Onion – 1 Medium – Cut into Chunks
• Tomato – 1 Big – Cut into chunks
• Ginger-garlic Paste – 1 Teaspoon
• Coconut – 2 inch piece.
• Clove Powder – 1/4 Teaspoon
• Tamarind – 2 Inch Piece
• Turmeric Powder – 1/4 Teaspoon
• Red Chillies Powder – 1/2 Teaspoon
• Salt – to taste
• Oil – 2 Table Spoons

Method:

1. In a food processor put the Onion, Tamarind, Coconut, Ginger-garlic paste, clove powder and Tomato and grind it to a paste and keep it aside.
2. In a small pan put 1 cup of water and salt and bring it to a boil.
3. Mean while take the green skin from the brinjal stems and cut long slits and drop these in boiling water and let it boil for 5 minutes.
4. Take a medium size pan and put 2 tablespoons of oil and bring it to the heat and put the ground paste and fry till the oil separates from the paste.
5. Add salt, turmeric and red chillies powder and now put the boiled brinjals and cook them on medium heat till it looks like thick gravy curry.

Serve it with hot white Rice.