HOTCHULHA

Ingredients:

• Munagaaku – 2 Cups
• Toor Dal – 1/4 Cup
• Tadka Seeds – 1 Tea Spoon
• Turmeric Powder – 1/8 Tea Spoon
• Curry Leaves – 10
• Red Chili Powder – 1/4 Tea Spoon
• Garlic – 1 Clove
• Salt to Taste
• Oil

Method:

1. Pick the Steams from the leaves and wash in 2 cups of water. Blanch the leaves, drain and keep them aside
2. In one cup of water, cook the Toor Dal for 10 minutes and drain them and keep them aside.(Toor Dal should look half cooked)
3. In a Saute pan, put couple of table spoons of oil. When Oil is hot, then put tadka seeds and curry leaves, then put the Munagaaku, salt, turmeric and saute it for 5 minutes.
4. Add Tootdal to Pan and mix it well and then fry it for 10 minutes and bring the heat to low and put the red chili powder and stir gently and take it off from the heat.

Tip: This Fry goes very well with Rasam & White rice.

Ingredients:

• Flaked Rice – 1 Cup
• Onion – 1 medium size – Cut into small pieces
• Green Chilies – 2
• Curry Leaves – 10
• Lime – 1/2 Piece
• Tadka Seeds – 1 Tea Spoon
• Tumeric Powder – 1/8 Tea Spoon
• Salt to Taste
• Oil – 5 Table Spoons 

Method:

1. Sprinkle some water over the Rice flakes and toss everything to separate Rice flakes from forming lumps and keep it aside.
2. In a heavy bottom pan, put 5 table spoons of oil. Once the oil is hot, put the tadka Seeds, then onion pieces, Chilies and curry leaves and saute them till the onion looks little brown.
3. Add Salt, turmeric powder and flaked rice to the Pan and mix them very well till the rice look little fried
4. Squeeze the lime juice into the mix and mix it well to spread the juice evenly.

Tip : Serve it Hot.

Ingredients:

• Urad Dal – 1 Cup
• Sona Masuri Rice – 2 Cups
• Paraboiled Rice – 1 Cup
• Flaked Rice – 1/2 Cup
• Fenugreek Seeds – 1/4 Tea Spoon

Method:

1. Soak all the above ingredients in water for 6 hours.
2. Grind it to fine batter.
3. Leave the batter in the Dark place for couple of hours for ferment.
4. Once it is fermented, keep it in fridge.
5. Take out the Batter and Add Salt before making Dosas.

Tip: You can serve it with any chutney or Sambar.

Ingredients:

• Urad Dal – 1 Cup
• Sona Masuri Rice – 2 Cups
• Paraboiled Rice – 1 Cup
• Flaked Rice – 1/2 Cup
• Fenugreek Seeds – 1/4 Tea Spoon

Method:

1. Soak all the above ingredients in water for 6 hours.
2. Grind it to fine batter.
3. Leave the batter in the Dark place for couple of hours for ferment.
4. Once it is fermented, keep it in fridge.
5. Take out the Batter and Add Salt before making Dosas.

Tip: You can serve it with any chutney or Sambar.

Ingredients:

• Home made Curd – 2 Cups
• Cuccumber – 1/2 – Dice into small cubes
• Tomato – 1/4 – Dice into small pieces
• Coriander – Handful – Cut into tiny pieces
• Mint – 4 leaves – cut into tiny pieces
• Salt to Taste

Method:

1. Mix all the ingredients and adjust the salt.

Variation to Raita:

You can add, one or all the following:

1. Onion – Cut into small pieces
2. Green Chilies – Cut into Small pieces
3. Home made  Boondi

Ingredients:

• Cabbage – Shredded – 3 cups
• Moong Dal – 1 Cup
• Green Chillies – 10
• Zeera – 1/4 Tea Spoon
• Amchur Powder – 1/4 Tea Spoon
• Tadka Seeds – 1 Table Spoon
• Curry Leaves – 10
• Salt to taste
• Oil

Method:

1. Boil Cabbage for 5 minutes and keep them aside
2. In a Grinder, put the Moong Dal, Green Chillies and Zeera, then Grind them Coarsely.
3. In a pan put the oil and then put the Tadka with Curry Leaves and then add Boiled Cabbage and let it fry for 5 minutes.
4. Now it s time to add Coarsely ground Moong Dal mix and Salt  to Cabbage and fry it for another 5 to 10 minutes and finally add Amchur and mix it well.

Ingredients:

• Goruchikkudu Kayalu – 1 lb cut into small pieces
• Toor Dal – 1/2 Cup – Soak it for 2 hours
• Chana Dal – 1 /2 Cup – Soak it for 2 hours
• Tadka Seeds – 1 Tea Spoon
• Curry Leaves – 10
• Hing – Pinch
• Turmeric – 1/8 Tea Spoon
• Make Powder of the following three items.
  • Red Chili Flakes – 1 Tea Spoon
  • Coriander Seeds – 1/4 Tea Spoon
  • Amchur – 1/8 Tea Spoon
• Oil
• Salt to Taste.

Method:

1. Boil the Goruchhukudu for 15 minutes, drain and keep it aside
2. Grind the Chana Dal  & toor Dal coarsely.
3. In a heavy bottom pan, put 4 table spoons of Oil once the oil heats, put the tadka seeds, curry leaves and Hing. Add Chana Dal and Toor Dal and fry it for 10 minutes.
4. Put the ChikkuduKayala pieces and Turmeric Powder and fry them for 10 minutes. Once this stuff looks brown, put the chili powder mix and saute it for couple of minutes.(Don’t burn the chili)
5. Fry is done.

Tip: It goes very well with Rasam and white Rice.

Ingredients:

• Gala Apples – Core and 2 Dice into small pieces
• Light Brown Sugar – 3/4 Cup
• Raisins – 1/4 Cup
• Red Chilies Powder – 1/8 Tea Spoon
• Cinnamon Powder – 1/8 Tea Spoon
• Nutmeg – 1 Pinch
• Salt – 2 Pinches
• Water – 3/4 Cup
• All Purpose Flour – 1 Table Spoon

Method:

1. In a sauce pan put all the above ingredients from above except All Purpose Powder and cook it on medium heat for 30 minutes
2. Mash the mixture little bit and now put the all purpose flour and mix it very well.
3. Let it cook until everything comes close.

Tip: Serve this with ice Cream.

Make sure you serve it warm.

Ingredients:

• Ginger pieces – 3 inch cut into small pieces
• Tamarind  Small lemon Size
• Gram Dal – 2 Table Spoons
• Urad Dall – 1 Tea Spoon
• Dry Red Chili – 5
• Green Chilies – 4
• Coriandar Seeds – 2 Table Spoons
• Jaggory – Small lemon Size
• Jeera – 1/4 Tea Spoon
• Fenugreek + Mustard Seeds – 1/8 Tea Spoon each
• Hing – 2 pinches
• Tadka seeds – 1 Tea Spoon
• Curry Leaves – 10
• Oil
• Salt to taste

Method:

1. Soak the tamarind in little water and keep it aside
2. In a pan put some oil,once the oil heats put the Coriander Seeds, Dry Red Chili and Fry them and put them in a Bowl.
3. Now dry roast the Gram dall and Urad Dal.
4. Now on a low heat, dry roast the Jeera, mustard seeds and Fenugreek Seeds one by one.
5. In the same pan, put a one tea spoon oil and fry the green chilies and ginger pieces.
6. Put all the dry things along with salt and grind. Now put the tamarind, little bit of water and Jaggory and Grind well.
7. Put the Tadka with hing and curry leaves.

Tip: It goes very well with Pessarattu.