Coconut Chutney-Kobbari Pachchadi-Different taste

I have learned this variety of coconut chutney from my cousin. A very simple and tasty accompaniment for dosa and idli. We make it differently so it really tastes different. 
Preparation Time: 10 mins
Cooking Time: 
Recipe Category: Side Dish
Recipe Cuisine: Andhra
Serves: 4 people

Ingredients:

• Coconut (grated) - 1 tbsp
• Bengal Gram -  1/2 cup
• Green Chillies - 5 or 6 or according to the taste
• Tomato - 1 Large
• Oil - 1 tbsp
• Mustard Seeds - 1tsp
• Cumin Seeds - 1 tsp
• Black gram  - 1 tsp
• Red Chillies - 1 split
• Curry Leaves - 5 to 7
• Coriander Leaves - fistful
• Asafoetida - 1 tsp
• Salt - to taste

Procedure:

1. Heat oil in a kadai. 
2. Add Bengal gram and fry till it turns light brown. Keep it aside.
3. Again heat oil in the same kadai and add tomato and green chillies. And fry them till the tomatoes soften.
4. Allow these to cool down.  
5. In a mixer grinder add grated coconut, salt, fried bengal gram, tomatoes and green chillies. 
6. Grind them to a coarse paste by adding water.
7. Heat oil in another pan, add mustard seeds, cumin seeds, black gram and red chillies.
8. When they crackle add curry leaves and coriander leaves to it. 
9. Add this seasoning to the chutney.
10. Serve this coconut chutney with Dosa, Idly or even with Pongal. 

Muvvankaya Pulusu -- Soup Curry with Brinjal

Muvvankaya pulusu is kind of recipe which can be consumed as both curry and pulusu. This is not the regular gutti vankaya kura but a different one. This takes very less time to prepare. Whenever making any recipe with whole brinjals, take two or three for each member. Today I took two each and we are six, so I took 12 brinjals.
Preparation Time: 10 mins
Cooking Time: 20 mins
Recipe Category: Curry, Side Dish
Recipe Cuisine: Andhra
Serves: 6 people

Ingredients:

• Brinjals/Egg Plant/Baingan - 12 (small rounded)
• Onion - 4 Large
• Coriander Seeds - 1 tbsp
• Red Chillies - 8 to 10
• Tamarind Juice - 1 cup
• Salt - to taste
• Turmerice Powder - 1 tsp
• Oil - 3 tbsp

Procedure:

1. Slit the brinjals into 4 parts keeping the stem side intact and slitting them from back side.
2. Grind onion, coriander seeds and red chillies into a fine paste. Add salt and turmeric powder to this masala.
3. Stuff this masala into the above brinjals. 
4. Heat oil in a pan, add the stuffed brinjals, fry them for a while.Now add tamarind juice and left over onion masala to it. 
5. Allow this to boil till the brinjals cooked. Serve it with rice or roti.

Dabbakaya Pachadi/Pickle with Indian grapefruit

Indian grapefruit or Dabbakaya is a seasonal fruit. It comes generally in September and October months. It belongs to the citrus class. It looks like a lemon in a very big size. It has sour taste like any other citrus fruit. The skin will be in bright yellow colour and is very rough and thick. 

We normally make rice with this fruit and pickle. This pickle can be stored for one month. It can be consumed with hot rice.

Ingredients:

Dabbakayalu/Indian grapefruit - 2 
Salt - to taste
Red Chillie Powder - 4 tbsp or according to our taste
Jaggery - 2 tbsp
Fenugreek Powder - 1 tsp
Oil - 3 tbsp
Mustard Seeds - 1 tsp
Black Gram - 1 tsp
Asafoetida - 1 tsp
Turmeric Powder - 1 tsp

Procedure:

Cut dabbakayalu to make them small pieces. Do not remove the skin. 

Add salt, turmeric powder and a little water and pressure cook for two to three whistles. 
Heat oil in a deep frying pan. Add mustard seeds, black gram and asafoetida. Once they start crackling add fenugreek powder, red chilli powder, jaggery. Add the above cooked dabbakaya mukkalu to it. Allow this to boil for three to four minutes. Or till the consistency of the pickle becomes thick. That's all tasty, spicy and tangy dabbakaya pachchadi ready to serve. Allow this to cool and keep it in a air tight jar. Serve it with hot rice and desi ghee.  

Atukula Upma -- Poha -- Upma with Flattened Rice

Poha or Flattened rice or Atukula upma is very easy and tummy full breakfast. One of my most favourite breakfast, but I make it very rarely as my hubby prefer to eat dosa or idli for breakfast, instead of eat any rice substitute.
Preparation Time: 10 mins
Cooking Time: 10 mins
Recipe Category: Breakfast
Recipe Cuisine: Maharashtra
Serves: 5 people

Ingredients:

• Poha/Atukulu - 2 cups
• Onions -1 Large
• Aloo/Potato - 1 Medium
• Green Chillies - 3 
• Ginger -3" Long
• Salt - to taste
• Turmeric Powder - 1 tsp
• Curry Leaves - 5 to 7
• Coriander Leaves -  fist full
• Oil - 2 tbsp
• Mustard Seeds - 2 tsp
• Cumin Seeds - 2 tsp
• Black Gram - 2 tsp
• Bengal Gram - 2 tsp
• Red Chillies - 2 
• Lemon Juice - of 2 or 3 large lemons

Procedure:

1. Chop onions and potato.
2. Chop green chillies and ginger. Squeeze the juice of 2 or 3 lemons. 
   
3. Heat oil in a pan add mustard seeds, cumin seeds, black gram, bengal gram. 
4. When they start crackling add green chillies and ginger. Add chopped onions and potato. Saute it for a while. 
   
5. Add salt and Turmeric powder. Fry them till the onions and potatoes turn soft and cook.
6. Meanwhile soak atukulu/poha in water for 5 minutes. Drain and squeeze excess water. Add this to the above onion tadka. Mix well.
   
7. Switch off the flame and add lemon juice.
8. Serve hot atukula upma or poha with curd or any chutney. 
   

Pappu Chekkalu

This is a good tea time snack. We need rice flour to make this recipe. We can follow two methods to make this recipe. The simple one is use store bought rice flour or can use flour which is done in the flour mill. The other one may be tough and take a little more time but tastes good. 

Now I am presenting the second type of process of making chekkalu, but the first one is also the same way.

Ingredients:

Rice/Rice Flour - 1 cup

Bengal Gram - 1tbsp

Salt - to taste

Red Chilli Powder - 1 tsp

Curry Leaves - fistful

Oil - for deep frying 

Procedure:

For Rice Flour:

Soak the rice for 8 hours. Drain the water and dry rice in the room temperature.

Grind it to a fine powder. If grinding at home, sieve and grind it repeatedly to get the finest possible powder.

If giving it in the flour mill no need to sieve, but dry the flour for a while.

Process to make Chekkalu:

Soak Bengal gram for about half an hour. Drain the water and add this to the rice flour. Add salt, red chilli powder and chopped curry leaves. Mix well.

Use deep frying pan to make chekkalu. 

Heat oil and pour one ladle full of oil in flour. Mix it well.

Add enough water to make dough. 

For pressing them we can use milk packet or plastic sheet or even oil packet will do. Empty the contents in the packet. Cut it in the center and open it. Use this for making chekkalu. It is better if we get banana leaf. 

Apply a little bit oil on it and put one small gooseberry sized dough and press it with the help of fingers. Make them into a small 2" thin discs. Make them as thin as possible.

Heat oil in a deep frying pan till smoking point. Reduce the flame to medium level. 

Drop three or four discs into the oil at once and fry them slowly. 

Be careful while frying them, fry them only in the medium flame otherwise they will burn. 

When they turn into golden brown colour. Take them out from the oil using slotted ladle. Drop them on the oil absorbent paper and allow them to cool. 

Once cooled store them in the air tight container. 

Pongal --Kattu Pongal -- How to make Pongal

Pongal or kattu pongal is a special South Indian kichidi. This is prepared in marriages for breakfast. If is very delicious and my most favourite dish. Serve this with little spicy coconut chutney and ginger chutney. Preparing this dish is very easy but also a little difficult to get proper consistency. Once we get proper consistency, making of  it will become a minute job.
Preparation Time: 5 mins
Cooking Time: 15 - 20 mins
Recipe Category: Breakfast
Recipe Cuisine: Andhra
Serves: 4 people

Ingredients:

• Rice - 1 cup
• Moong dal - 1/4 cup
• Water - 4 cups or can add more accordingly 
• Salt - to taste
• Black Pepper Seeds - 1/2 tbsp
• Green Chillies - 1 
• Ginger - 1" 
• Cumin Seeds - 1 tsp
• Curry Leaves - 4 or 5
• Ghee - 4 tbsp
• Oil - 4 tbsp

Procedure:

1. Chop green chillies and ginger. 
2. Heat 2 tbsp oil and 2 tbsp ghee in a pressure pan.
3. Add moong dal and rice to it and fry for 2 minutes.
4. Add black pepper seeds, green chillies and ginger. Fry it for half-a-minute. 
5. Add cumin seeds and pour water. Add salt to it. 
6. Cover it and pressure cook for 4 whistles. Allow it to cool. 
7. Once the pressure releases open it and mix rice and dal very well. 
8. Again put it on the stove.
9. Allow it to boil, add remaining ghee and temper with curry leaves.
10. Serve hot piping pongal with coconut chutney. 

Vellulli Charu -- Garlic Rasam - another variety

This is the best season for hot and spicy rasam, as the weather outside is very chill. This is another variety of garlic rasam. The recipe is suggested by my MIL.

Preparation Time: 10 mins

Cooking Time: 15 mins

Recipe Category: Rasam

Recipe Cuisine: Andhra

Serves: 5 people

Ingredients:

For Rasam Powder:

• Coriander Seeds - 1 tsp
• Black Pepper Seeds - 1/4 tsp
• Red Chillies - 2
• Cumin Seeds - 1/2 tsp
• Bengal Gram - 1 tsp

Procedure:

1. Heat 1 tsp oil in a pan. 
2. Fry all the above ingredients till they turn light brown colour. 
3. Grind them to make a fine powder.

For Rasam:

• Tamarind Pulp - 1 cup
• Salt  - to taste
• Turmeric Powder - 1 tsp
• Garlic Cloves - 10
• Oil - 1 tbsp
• Mustard Seeds - 1 tsp
• Cumin Seeds - 1 tsp
• Red Chillies - 1
• Curry Leaves - 5 or 8
• Coriander Leaves - fistful

Procedure:

1. Heat oil in a kadai. Add mustard seeds, cumin seeds and red chillies. 
2. When they start crackle add tamarind pulp. 
3. Add garlic cloves, fry them for a while. 
4. Add salt, turmeric powder. 
5. Allow this to boil for three minutes. 
6. Add the above made powder. 
7. Add curry leaves, coriander leaves and allow it to boil for five minutes more. 
8. Hot and spicy garlic rasam is ready. 
9. Serve hot garlic rasam with rice.

Mooli Parata/Parata with Radish

One of the best way to use radish is making paratas. 

Ingredients:

For Stuffing:

Mooli/Radish - 2 

Salt - to taste

Red Chilli Powder - 1/2 tbsp

Garam Masala Powder - 1/2 tbsp

Turmeric Powder - 1 tsp

Procedure For Curry:

Grate mooli/radish. Add little salt to it and keep it aside. After half-an-hour squeeze the water and drain it. 
Heat oil in a pan add radish, salt, turmeric powder, red chilli powder and garam masala powder. 
Cook till it is done. It should become like dry curry. Switch off the stove. Let it cool. Make 5 equal portions of it and keep it aside.

For Paratas:

Wheat Flour - 1 cup

Salt - to taste

Water - as per requirement

Procedure for Paratas:

Add salt to the whole wheat flour. Add water and make dough. 
Knead it for 10 minutes. Allow it to rest for at least for 20 minutes. 

Procedure of Making Paratas:

Make the dough into four equal portions. 
Take one ball of dough into the hands and shape it into a small bowl. 

Stuff mooli curry into it and cover with the dough. Roll the parata using rolling pin. 
Do not use pressure to roll it. Roll it lightly.
Heat tawa. Cook on the tawa both sides until golden brown spots appear.
Apply oil. Serve it with  tomato pickle or curd.

Aloo Spring Onion Curry

This is a variety curry made by my elder brother. We do not know how to use spring onion before that except making chutney. This curry is a good accompaniment for rotis. Making this curry is very easy.

Ingredients:

Aloo - 2 Large
Spring Onion -  1/4 kg
Tomato - 2 Large
Salt - to taste
Red Chilli Powder - 2 tsp
Garam Masala Powder - 1 tsp
Oil - 1 tbsp
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Red Chillies - 2 Small

Procedure:

Pressure cook aloo. Cut them into cubes.
Cut spring onions and tomatoes. 
Heat oil in a pan add mustard seeds, cumin seeds and red chillies. When they crackle add spring onions and tomatoes. Fry them till they become soft. Add salt, garam masala powder and red chilli powder. Add little water. Once the tomatoes and spring onions becomes soft and cooked add potatoes to it. Mix well. We can mash the potatoes instead of keeping them in cube shaped. I normally mash them add them to the curry.

Dal Fry

This is a Punjabi recipe. I have learned this from one of my Punjabi friend. It is very easy to make and goes well with rotis. We need very less ingredients.

Ingredients:

Toor Dal - 1 Cup

Onion - 1 Large

Tomato - 1 Large

Ginger - 1 tbsp

Garlic - 1 tbsp

Cumin Seeds - 1 tsp

Coriander Powder - 1 tbsp

Red Chilli Powder - 1 tbsp

Amchur Powder - 1 tbsp

Garam Masala Powder - 1 tbsp

Salt - to taste

Curry Leaves - 5 to 7

Coriander Leaves - 5 to 7

Oil - 1 tbsp
Asafoetida - 1 pinch

Procedure:

Pressure cook dal for three whistles. Mash it well so that no grains will left over.

Chop onions, Tomatoes, ginger and garlic. 

Heat oil in a pan add cumin seeds, allow them to crackle. Add ginger and garlic. Add onion and tomatoes. Fry them till they turn into soft and translucent. 
Add salt, turmeric powder, coriander powder, red chilli powder, amchur powder and garam masala powder. 
Cook them till tomatoes and onions becomes very soft. Add the mashed dal.  Cook the dal stirring it occasionally and in the low flame. Cook for 5 minutes and turn off the stove. Garnish with curry leaves and coriander leaves. Serve it with rotis.

Coconut Chutney-another variant

This is another variant of coconut chutney. This is good accompaniment for dosa and idli. 

Ingredients:

• Coconut - 1 cup
• Green Chillies - 10 to 15
• Ginger - 1 tbsp
• Black Gram - 1 tbsp
• Bengal Gram - 1 tbsp
• Oil - 2 tbsp
• Salt - to taste
• Curd - 1/2 cup
• Mustard Seeds - 1/2 tbsp
• Cumin Seeds - 1/2 tbsp
• Curry Leaves - 5 to 7
• Red Chillies - 1

Procedure:

1. Chop or grate coconut.
2. Heat oil in a pan Add 1/2 tbsp of black gram and bengal gram. 
3. Fry them till they turn brown colour.
4. Add coconut, ginger, green chillies to it. Fry them till the coconut softens.
5. Allow this to cool. 
6. In a mixer grinder add salt and curd and above fried ingredients. 
7. Grind them to make smooth and fine paste. 
8. Heat oil in a pan, add remaining 1/2 tbsp of black gram and bengal gram. 
9. Fry them till they turn brown, add mustard seeds, cumin seeds, asafoetida and curry leaves. 
10. Once mustard seeds and cumin seeds splutter add it to the chutney. 
11. Serve coconut chutney with dosa or idli. 

Kakarakaya Pindimiriyam/Pindimiriyam with Bitter Gourd

Pindimiriyam is a kind of soup made with a special masala. Normally  pindimiriyam  with any other vegetable like snake gourd, raw banana and potato follow the same way, but making with bitter gourd is a little bit different. The masala is same as in other pindimiriyam recipe but before adding bitter gourd we need to fry it and then add.

Ingredients:

Red Gram/Toor Dal/Kandi Pappu - 1 cup

Bitter Gourd - 2

Tamarind Pulp - 1/2 cup

Salt - to taste

Turmeric Powder - 1 tsp

Pindimiriyam Masala - 1 cup

For Tadka:

Ghee - 1 tbsp
Mustard Seeds - 1/2 tbsp
Cumin Seeds - 1/2 tbsp
Red Chillies - 2
Curry Leaves - 5 to 7

Pindimiriyam Masala:

Coriander seeds-3tbsp
Black gram-2tbsp
Bengal gram-2tbsp
Black pepper seeds-2tbsp
Red chillies-3 or 4
Dry Coconut-3tbsp
Asafoetida-a pinch
Oil-1/2tsp

Procedure for masala:

Heat oil in a kadai. Add all the spices and roast all of them except dry coconut. Roast them till they turn brown. Keep them a side. Roast dry coconut separately till it also turns brown.Make a fine paste of it. 

Procedure:

Cut bitter gourd into rounds and medium sized.
Heat oil in a pan and fry them till they turn into brown colour. These bitter gourd will have bitter taste. 
To lessen the bitterness add 1 laddle full of buttermilk or curd. 
Add salt and turmeric powder and allow this to cook for a while. This will soften them. Fry them till become crisp. 
Pressure cook toor dal/red gram.
Take a thick bottomed vessel, pour tamarind pulp, add salt and turmeric powder. Allow this to boil for a while. Add the grounded pindimiriyam masala. 
Allow it to boil for 3 to 5 more minutes. 
Add boiled toor dal/red gram/kandi pappu to it and allow this to boil.
Lastly add fried bitter gourd and allow it to boil. 
Allow this to boil it to the optimum but do not burn and mix with the laddle in between.
Boil it n the low flame only. 
Heat ghee in a pan. Add ingredients under 'for tadka'. When they crackle add it to the boiling pindimiriyam. 
Hot and fumy pindimiriyam is ready to serve. Serve it with rice and papad. 

Nuvvula Pachchadi/Til Chutney/Chutney with Sesame Seeds

This chutney is made with sesame seeds. They are very good for health. Making of this chutney is also very easy. Some people make it by roasting sesame seeds, but in my in-laws house they make it without roasting them. 

Ingredients:

Sesame Seeds - 1/2 Cup

Green Chillies - 6 or 8

Salt - to taste

Tamarind - 2 strings

Garlic cloves - 10 to 15

For Tadka:

Oil - 1 tbsp

Mustard Seeds - 1 tsp

Cumin Seeds - 1 tsp

Bengal Gram - 1tsp

Red Chillies - 1 

Curry Leaves - 5 to 8

Asafoetida - a pinch

Procedure:

Grind sesame seeds, green chillies, tamarind, garlic cloves and salt together. Grind them to a fine paste by required amount of  water. 

Heat oil in a pan add the ingredients under 'for tadka'. 

When the mustard seeds start spluttering add this tadka to the above chutney. 

So Simple to make this chutney. Serve it with rice or idly or dosa. 

Ava Perugu Chutney/Rai Chutney with Curd

Chutney with avalu or rai or mustard seeds is the also one of the best combination for dosa or idli. But this chutney will be a little pungent taste and smell. One should be able to bear with that then only we can enjoy this recipe. Making it is very easy. 

Ingredients:

Avalu/Mustard Seeds - 1 tbsp

Green Chilli - 1 or 2 depending on their savor

Salt - to taste

Curd - 1 cup

For Tadka:

Cumin Seeds - 1/4 tsp

Black Gram - 1/4 tsp

Curry Leaves - 5 or 6

Asafoetida - a pinch

Oil - 1/2 tbsp

Procedure:

Grind mustard seeds, green chilli and salt into a fine paste. Add required amount of water while grinding. 

Heat oil in a pan. Add cumin seeds, Black gram, asafoetida and curry leaves. Allow them to crackle. 

Add curd to the chutney. Add the above tadka also to the chutney and mix well. Serve it with dosa or idli. 

Kandi Kattu/Soup with Red Lentil

Thanks to Lakshmi attagaru (Lakshmi Aunty). She is my MIL. She taught me this recipe. It is very easy to make and really tasty. 

Ingredients:

Red Lentils/ Toor Dal/Kandi Pappu - 1/2 cup
Red Chillies - 5 or 6
Salt - to taste
Ghee - 1 tsp
Oil - 1/2 tbsp
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Curry Leaves - fist full or even more than that

Procedure:

Heat ghee in a pan. Fry toor dal and red chillies. Fry them till the dal turns into light brown colour. Do not burn. 
Allow it to cool and add 1/2tsp of cumin seeds and grind it to a coarse paste. Add necessary water to it. This will make chutney. It's consistency should be as thin as dosa batter. 
In a thick bottomed vessel boil two cups of water. At the time of boiling level add the above chutney to it and remove it from the stove.
Heat oil in a pan add mustard seeds and cumin seeds, once they start crackling add them to the above kattu. 
Now add fresh curry leaves to it. Serve with rice. 

Panasa Pottu Kura/Jack Fruit Curry

The young Jack fruit is famous in coastal regions of Andhra Pradesh. It is also considered as a special and must in auspicious occasions. The shredded young jack fruit is available in super markets which we can use it directly.It is known as jack fruit husk. The husk is stored with turmeric powder, salt and oil.  Normally we get 500 grms packed jack fruit. This curry serves 10 to 15 people.

Ingredients:

Shredded Jack Fruit - 500 gms
Salt - to taste
Oil - 2 tbsp
Ground Nuts - 1 tbsp
Mustard Seeds - 1 tbsp
Cumin Seeds - 1 tbsp
Bengal Gram - 1 tbsp
Black Gram - 1 tbsp
Red Chillies - 1
Green Chillies - 2
Tamarind juice - 3 tbsp
Curry leaves - 5 or 6
Asafoetida Powder - a pinch
Rai Powder - 1/2 tbsp
Red Chilli - 1
Green Chilli - 1

Procedure:

Wash thoroughly. Wash it three to four times or put this under running water.
Pressure cook for three or four whistles. When the cooker gets cooled, take the jack fruit out and drain the excess water. Squeeze out the remaining water and keep it aside.

Chop green chillies.
Heat oil in pan. Add ground nuts. When they turn into light brown colour add bengal gram, black gram. When they start crackle add mustard seeds, cumin seeds and red chillies to it. Fry them. Add asafoetida powder.
Add chopped green chillies, curry leaves.
Add tamarind juice, salt and turmeric powder. Allow this to boil till the tamarind juice thickens.
Now add squeezed jack fruit to it. Mix well. 
Meanwhile, grind the rai powder, green chillies and red chilli into a smooth paste. 
Once the moisture in the curry goes off add the above paste to the curry. Allow it to cook for 3 to 5 minutes.

Methi Paratha/Paratha with Fenugreek leaves

Fenugreek is good for health, mainly for diabetic patience. Fenugreek leaves can be used in dal and curries. Making methi paratha is very easy. Just mix all the ingredients and make parathas. 

Ingredients:

Methi Leaves - 2 cups
Whole Wheat Flour - 2 cups
Salt - to taste
Red Chilli Powder - 1 tsp

Procedure:

Discar the methi leaves, chop them and wash them thoroughly. 
Add them to the whole wheat flour, add salt and red chilli powder.
Mix it well and make dough. Knead the dough well. 
Keep it covered for 15 to 20 minutes.
Roll the parathas using rolling pin. 
Heat tawa and cook on it both sides until the golden brown spots appear. Apply oil.
Serve hot with tomato sauce or curd.

Flax Seeds Powder/Aviseginjalu Podi

Flax seeds contains all sorts of healthy qualities. They are rich in Omega-3 fatty acids, lot of fibers. I have learned this recipe from my neighbouring aunty. This is the first time I made it and the taste is really good. Flax seeds are of two types, one is yellow and another one is brownish colour. We normally get brownish one only.  They look like this.

Ingredients:

Flax Seeds/Avise ginjalu - 100 grms

Red Chillies - 6 or 8

Salt - to taste

Garlic Cloves - 6 to 8

Procedure:

Dry roast flax seeds/avise ginjalu. It is very easy, just heat the pan and put the flax seeds in it. they will crackle immediately. Once they stop crackling keep them aside. 

Dry roast red chillies separately. 

Allow them to cool. Add salt and grind it to make fine powder. Add garlic cloves and again ground it.Do not remove the skin of garlic. 

That's all Flax Seeds Powder is ready to use. Serve it with hot rice. 

Dosakaya Pulusu/Yellow Cucumber Soup

This is a very old recipe in my house. I have made a small changes in it and prepared it. 

Ingredients:

Toor Dal/Red Lentils - 1/2 cup

Dosakaya/Yellow Cucumber - 1 medium sized

Onions - 1 large

Garlic - 5 or 6 cloves

Tamarind Pulp - 1/2 cup

Salt - to taste

Red chilli Powder - 1 or 2 tsp

Jaggery - 1 tbsp

Turmeric Powder - 1 pinch

For Tadka:

Oil - 1 tbsp

Mustard Seeds - 1 tsp

Cumin Seeds - 1 tsp

Red Chillies - 1

Asafoetida - 1 pinch

Curry Leaves - 5 or 6

Coriander Leaves - 5 or 6

Procedure:

Pressure cook the dal for three whistles. Mash the dal and keep it aside.

Peel the skin of yellow cucumber, remove the flesh inside it. Cut it into cubes. 

Chop onions. remove the skin of garlic also.

Heat oil in a pressure cooker, add all the ingredients under 'For Tadka'. 
Add onions, garlic and yellow cucumber pieces also. No need to fry them. Add turmeric powder, salt and tamarind pulp. Pressure cook them for two whistles. 
Once it gets cooled add cooked dal and jaggery. Allow it to boil for 5 minutes. 

Cabbage Paratha

Cabbage is a good source of beta-carotene, vitamin C and Fiber. Using cabbage in parathas is the best way to make kids eat this vegetable. 

Ingredients:

For Curry:

Cabbage - 1 cup

Salt - to taste

Red Chilli Powder - 1 tsp

Garam Masala Powder - 1 tsp

Green Chillies - 2

Cumin Seeds - 1 tsp

Procedure:

Chop or grate cabbage. Chop green chillies. 

Heat oil in a pan. Add cumin seeds. When they start splutter add cabbage, green chillies to it. Add salt, red chilli powder and garam masala powder.

Cook this for 5 minutes or till the smell of cabbage goes off. The curry should become dry. 

Switch off the stove. Let it cool. Make 5 equal portions of it and keep it aside.

Ingredients:

For Parathas:

Whole Wheat Flour - 1 cup

Salt - to taste

Water - as per requirement

Procedure:

Add salt to the whole wheat flour. Add water and make dough. 

Knead the dough for 10 minutes. 

Allow the dough to rest for at least 20 minutes. 

Procedure of Making Parathas:

Make the dough into four equal portions. 

Take one ball of dough into the hands and shape it into a small bowl. 

Stuff cabbage curry into it and cover with the dough. 

Roll one paratha using rolling pin. Do not use pressure to roll it. Roll it lightly. 

Heat tawa. Cook on the tawa both sides until the golden brown spots appear.

Apply oil.

Serve it with the tomato sauce or curd.

Aloo Bonda/Potato Bonda

Aloo/Potato is all time favourite for every one. Any recipe with aloo is always a hot cake. No need to market it. It will go automatically. Aloo bonda or Potato bonda is one among them.
Making it is also very easy. It will be there always during festive season. 

Ingredients:

For Curry:

Potatoes/Aloo -  250 gms
Onions - 2 Large
Green Chillies -  2 
Salt - to taste
Red chillie Powder -  1 tsp

For Tadka:

Oil -  2 tbsp
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp

For Bonda:

Besan/ Bengal Gram Flour - as per requirement
Salt - to taste
Red Chillie Powder -  1 tsp
Cooking Soda - a pinch
Oil - for frying bondas

Procedure:

For Curry:

Boil potatoes. 
Easily we can pressure cook them with or without skin.
Chop onions and green chillies.
Heat oil in a pan. Add mustard seeds and cumin seeds, when they start crackle add onions and green chillies. Fry them till the onions becomes soft. Do not add water.
Add salt, turmeric powder, red chilli powder. Mix well.
Mash potatoes (if cooked with skin remove skin).
Add them to the above curry. Mix well. 
Potato curry is ready. 
Allow it to cool.
Once the curry is cool enough to handle make balls of it.

For Bonda:

Heat oil in a deep frying pan. For frying bondas. 
Add water to the besan/ bengal gram flour. It should be as thick as dosa batter. Add salt and red chilli powder to it. 
Dip the potato curry balls into it. Take them along with the batter and drop them in the oil. 
Fry them till they turn into brown colour. Serve with tomato sauce.