Sorghum Dosa -- Jonna Dosa -- How to make Jonna Dosa

The most popular dish with jowar is roti, but dosa with it really a new kind of it and very easy to make. I like it very much. Serve it with some spicy chutney. We need to prepare for it a day before. We can also make instant dosa by mixing the required flours but I found it more tasty. Coarsely grounded jowar along with urad dal(black Gram) and rice makes the dosa more crispy.

Preparation Time: 30 mins + fermentation time

Cooking Time: 5 mins for each dosa

Recipe Category: Breakfast

Recipe Cuisine: South Indian

Serves: 6 people

Ingredients:

• Jowar/Sorghum - 1 cup
• Rice - 3/4 cup
• Black Gram - 1/4 cup
• Fenugreek Seeds - 1 tsp
• Salt - to taste

Procedure:

1. Soak jowar and black gram separately for 4 hours. Soak  rice and fenugreek seeds for 4 hours.
2. In a blender, blend jowar to a coarse paste. Keep it aside.
3. In the same blender add rice and fenugreek seeds and combine black gram with it and blend it to a fine paste.
4. Mix all the batters i.e. jowar, rice and black gram. 
5. Add salt to it.
6. Allow it to ferment for eight to ten hours. 
7. Heat dosa pan, pour ladle full of batter and spread it in circular motion. 
8. Add little oil ( I did not put oil) cook for two mins, flip it, again cook for two more mins and serve.
9. Serve jowar dosa with simple onion chutney and spicy peanut chutney.
   

Pindi Vadiyalu -- Biyyam Pindi Vadiyalu -- Fryums with Rice Flour

Crunchy, yummy fryums are every kid's favourite item. They are also part of elaborate lunches and in some households they are part of Sunday special lunches. Pindi vadiyalu or fryums with rice flour are one among them. Summer is the season for every household to make all these sun dry items like saggubiyyam vadiyalu, minappu vadiyalu, tomato vadiyalu and the list goes on. During my childhood days it was a family activity. Some three four families used to make them at once. 
Making pindi vadiyalu is very easy to make, I love them very much. First time when I made them was a little bit scary...but now with full confidence not only making them I can also help and suggest all the tricks involved in it. To make these we need to have muruku maker. 

Ingredients:

• Rice - 2 cups
• Salt - to taste
• Green Chillies - 5 to 7 (according to our taste)
• Saggubiyyam/Sago - 1/2 cup
• Water - 2 cups

Procedure:

1. Soak rice for 8 to 10 hours.
2. Grind it to smooth fine batter. The consistency of the batter should be like that of plain dosa or ladle pouring.
3. Let it ferment for 24 hours.
4. Soak saggubiyyam/sago for 4 hours and cook it till soft.
5. Grind green chillies and salt to a fine paste.
6. In a thick bottomed pan or vessel take water.(for one cup of rice one cup of water is enough)
7. When water starts boiling add green chilli paste and cooked sago. Mix well. 
8. Then add grounded rice batter and mix well. the batter thickens and get the dough's consistency. 
   
9. Allow this to cool to handle. Meanwhile in a muruku maker take desired pattern plate, normally 'single star' is used. 
10. Spread plastic under the sun. Fill the muruku maker with dough and press it.  
11. We can press it in circular motion or in any different ways.
12.  Allow them to dry completely. This may take one to two days. 
    

For frying them:

1. Heat oil in a thick bottomed wok, drop two or three at a time.
2. Fry them till they puff up completely.
   

Raw Mango Murabba -- Raw Mango Jam -- How to make Raw Mango Murabba

Mango murabba or raw mango jam is another variety dish with raw mangoes. Take sour less mangoes to make this dish. The recipe of it I collected from Priya Buran. I made it the way her mother prepares it. A very simple and easy way. I made it and was liked by one and all. Different recipes are also found in the net but I find it very easy and simple method. Serve it with roti, chapati and poori and spread it on bread kids love it.
Preparation Time: 10 mins
Cooking Time: 45 mins
Recipe Category: Sweet Pickle
Recipe Cuisine: Indian, Maharashtra

Ingredients:

• Raw Mango - 2
• Sugar - 2 cups
• Cardamom Powder - 1 tsp

Procedure:

1. Peel the skin and grate mangoes. For one cup of grated mango take one cup of sugar.
2. Add sugar to the grated mango. Mix it well. Let it rest for eight to ten hours or overnight.
3. Next morning or once the given time is over put it on the stove top and cook.
4. Cook it till two threads sugar syrup is formed. Stir it occasionally. 
5. Once desired thickness of sugar syrup is formed remove it from the stove. 
6. Add cardamom powder and mix well. 
7. Let it cool completely, store in an dry and air tight container. This can be stored year long. 
8. Serve it with roti, bread and chapati.
   

Badam Kheer Recipe -- How to make Badam Kheer

Badam kheer is a rich delicacy made with almonds and milk. This is a quick dessert and also high energy drink liked by one and all especially kids. The saffron adds colour and flavour to the dish.
This dish I have learned from my mother in law.
Preparation Time: 10 mins
Cooking Time: 30 mins
Recipe Category: Sweet, Dessert
Recipe Cuisine: Indian
Serves: 6 people

Ingredients:

• Almond/Badam - 1 cup
• Milk - 1 ltr or 4 cups
• Sugar - 1 and 1/2 cup
• Elaichi/Cardamom - 1/2 tsp
• Kesar/Saffron - a pinch

Procedure:

1. Soak almonds in boiling water for four to six hours.
2. Peel the skin of it and make small pieces of one spoonful of badam, keep it a side.
3. Grind remaining badam into a smooth paste.
4. Soak saffron in luke warm milk. 
5. In a thick bottomed wok, boil milk. Boil it to become half, then add ground badam paste to it. Stirring every now and then. 
6. Add sugar, cardamom powder and saffron to it.
7. Let the milk boil till we get the desired consistency. This may take another 10 to 15 minutes.
8. Garnish it with chopped almonds. Cool it completely and keep in the refrigerator. 
9. Serve chilled badam kheer with garnished almond pieces.
   

Chana Masala Recipe -- Chole Curry -- How to make Chana Masala Curry

Chole masala, chana masala or garbanzo beans curry is a typical Punjabi dish. I have picked it from my old cookery collections. My cousin who stayed for a long period in North India learned it from her neighbor. This chole can be consumed with batura a kind of poori made with all purpose flour, but I prefer to have it with roti or chapati. 
Preparation Time: 10 mins and chana soaking time
Cooking Time: 30 mins
Recipe Category: Side Dish, Curry
Recipe Cuisine: Punjabi, North India
Serves: 6 People

Ingredients:

• Garbanzo Beans/Chole/Chana - 2 Cups
• Tea Bag - 1
• Onion - 2 small
• Tomato - 2 Medium
• Ginger Garlic Paste - 2 tbsp
• Salt - to taste
• Turmeric Powder - 1 tsp
• Red Chilli Powder - 1 tsp
• Chana Masala - 1 tsp
• Bay Leaf - 1
• Amchur Powder -1 tsp
• Coriander Powder - 1 tsp
• Cumin Seed Powder - 1 tsp
• Kala Namak - a pinch
• Green Chillies - 2 
• Cinnamon Stick - 3" inches
• Cloves - 3 to 5
• Shah Jeera - 1 tsp

Procedure:

1. Soak chana in water overnight.
2. Add salt and tea bag and pressure cook for 3 to 5 whistles, once cooled remove tea bag. 
3. This will make the chick peas dark coloured. If don't want that color we can skip this step.
4. Drain the water and keep them for further use.
5. Chop onion and tomato. Split green chillies.
6. Make ginger garlic paste. I normally make it before hand and refrigerate to use it whenever necessary. 
7. Heat oil in a wok, add bay leaf, cinnamon stick, cloves and shah jeera. Saute for a while.
8. When they start spluttering add split green chillies and ginger garlic paste. 
9. Stir them and then add onions and tomatoes. Stir them till the onions become translucent and tomatoes become mushy. 
10. Add the drained water, salt, turmeric powder and all the masala or powders given in the list. 
11. Cook it for five minutes. Once it started boiling add cooked chole. Allow this to boil for ten minutes.
12. Serve chana masala curry temper it with chopped onions and lemon with roti, chapati or bhature. 
    

Ragi Dosa Recipe -- Dosa with Finger Millet -- How to make Ragi Dosa

Ragi or Finger Millet is a very healthy grain. It can be consumed in different ways like dosa, Ragi Mudda, Ragi biscuit, Ragi Sankati. Among them ragi mudda and ragi sankati are very famous. Making is also very easy. 
Ragi is filled with lot of calcium, potassium and iron. It is gluten free cereal, so suggested to people in weight reduction program. It has high dietary fibers and contains low fats. It has got all good qualities, so it should be given its due respect in a healthy diet plan. Not daily but at least once in a week. 
Preparation Time: 20 minutes and over night soaking
Cooking Time: 5 minutes for each dosa
Recipe Category: Breakfast
Recipe Cuisine: Andhra
Serves: 5 people

Ingredients:

• Finger Millets/Ragi - 1 cup
• Salt - to taste
• Green Chillies - 2 to 3
• Onion - 1 Large

Procedure:

1. Wash thoroughly ragi in water for three to four times. Soak for eight hours.
2. Again wash it and grind it to a fine paste. It should be like plain dosa batter with little thick consistency. 
3. Grind green chillies into a paste and chop onions. 
4. Add salt, green chillies paste and chopped onions to the above batter.
5. Heat dosa pan and take ladle full of dosa batter and spread it in the circular motion. 
6. Sprinkle oil around dosa, once it is cooked flip it the other side and cook.
7. Serve ragi dosa with ginger chutney.
   

Raw Mango Moong Dal Chutney -- Pesarapappu Mamidikaya Pachadi

Summer is the season for raw mangoes. We get plenty of them, so we will have some recipe with them. Mango moong dal chutney is one among them. A very easy and tasty chutney, can be consumed with rice. Normally it is made in two ways, one is roast moong dal and add all other ingredients and blend it to make chutney, the second one is blending all raw ingredients. I prefer to make in the second way as it is very easy. :P :D 

Preparation Time: 10 mins
Cooking Time: nil
Recipe Category: Chutney
Recipe Cuisine: Andhra
Serves: 5 people

Ingredients:

• Moong Dal - 1 cup
• Raw Mango - 1 small
• Red Chillies - 10 to 15
• Asafoetida - 1 to 2 tsp
• Salt - to taste
• Turmeric Powder - a pinch

Procedure:

1. Peel the skin of raw mango and make small pieces.
2. put all the ingredients in blender and blend it to make a coarse paste.
3. Add necessary water. The chutney is in thick consistency.
4. Serve raw mango moong dal chutney with hot piping rice.
   

Gongura Pulusu -- Soup with Sorrel Leaves -- Gongura Pappu Recipe

Gongura pulusu is made with gongura or sorrel leaves. We need not have any dal to make it. A very tasty and simple dish, can be consumed with rice. Some people prepare it in semi liquid consistency, but at my home we make it in pouring consistency only.
Preparation Time: 10 mins
Cooking Time: 20 mins
Recipe Category: Side dish, Lunch
Recipe Cuisine: Andhra, South Indian
Serves: 6 people

Ingredients:

• Gongura/Sorrel - 1 bunch or 2 cups
• Onion - 1 Large
• Garlic - 10 to 12 pods
• Tamarind Juice - 1/4 cup
• Salt - to taste
• Turmeric Powder - 1 tsp
• Red Chilli Powder - 1 tbsp
• Til Powder - 1 tbsp
• Rice Flour - 1 tbsp

For Tadka:

• Oil - 1 tbsp
• Mustard Seeds - 1 tbsp
• Cumin Seeds - 1 tbsp
• Red Chillies - 1
• Curry Leaves - 5 to 7

Procedure:

1. Discard sorrel leaves from the stems, chop them. Wash it thoroughly.
2. Chop onions and peel garlic.
3. Heat oil in a thick bottomed vessel, add all the ingredients under 'For Tadka'.
4. When they start spluttering add onions and galic. Fry them till the onions turn translucent.
5. Add chopped sorrel leaves to it. Sour sorrel leaves cooks fast.
6. Add thin tamarind juice, salt and turmeric powder to it. 
7. Allow this to boil for a while or till the garlic cooked softly. Add red chilli powder.
8. Mix rice flour in cold water and add it to the pulusu. When it comes to rolling boil add til powder.
9. Mix well, Serve gongura pulusu with hot piping rice. 
   

Aloo Bhujia -- Potato Sev Recipe -- How to make Aloo Bhujia at home

Aloo bhujia,  potato sev is a very simple and easy tea time snack. We can get ready made aloo bhujia from grocery stores, but home made is always healthy and tasty. To make these, we need to have muruku maker. We get different design plates to make different varieties of muruku or sev or janthikalu. To make aloo bhujia we need to have plate with small size holes. 

Ingredients:

• Potato/Aloo - 2 Large
• Bengal Gram Flour/Besan - 2 cups
• Slat - to taste
• Garam Masala - 1 tsp
• Turmeric Powder - 1 tsp
• Oil - for deep frying

Procedure:

1. Pressure cook potatoes for three to four whistles and allow it to cool down. 
2. Peel the skin and grate potatoes in a wide bowl. 
3. Add salt, turmeric powder, garam masala and besan to the above grated potatoes.
4. Mix well and make dough, do not add water. 
5. Rub the dough with little oil and allow it to rest for 15 minutes.
6. Fix the small size hole plat to the muruku maker and grease it.
7. Heat oil in a kadai. Take small portion of the dough, fill it in the muruku maker. 
8. Reduce the flame and Press sev in the hot oil. Cook them in the medium high flame. 
9. It takes very less time to cook, cook them till they turn into yellow shade. Do not over cook.
10. If they turn into golden brown they may taste bitter. 
11. Use perforated ladle to remove them from the oil. Once removed from the oil spread them on the absorbent paper.
12. Repeat the same with the rest of the dough. Once cooled, store them in an airtight container.
    

Tomato Upma -- Tomato Bath Upma Recipe

Upma is one of the South Indian breakfast recipe which can be made without any prior preparation. We use sooji/semolina to make upma, though contains low fat, it is a high carbohydrate food. It is also a low calorie and cholesterol food and rich in fiber. Sooji is ideal for people in weight loss program and diabetic friendly food too. 

Tomato Upma is another version of upma made in Andhra with semolina and lot of tomatoes. Tomatoes are good for heart. 

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Recipe Category: Breakfast

Recipe Cuisine: Andhra, South Indian

Serves: 6 Persons

Ingredients:

• Semolina/Sooji - 1 and 1/2 cup
• Tomatoes - 2 cups
• Onion - 1 small
• Green Chillies - 3
• Ginger - 3" long
• Salt - to taste
• Turmeric Powder - 1 tsp
• Curry Leaves - 5 to 7
• Coriander Leaves - fist ful
• Ghee - 1 tbsp

For Tadka:

• Oil - 2 tbsp
• Mustard Seeds - 1 tsp
• Cumin Seeds - 1 tsp
• Black Gram - 1 tsp
• Bengal Gram - 1 tsp

Procedure:

1. Chop onion, tomatoes, green chillies and ginger.
2. Heat ghee in a kadai, fry semolina for two to three minutes. Keep it aside.
3. In the same kadai heat oil and add all the ingredients under 'For Tadka'. 
4. When they start splutter add curry leaves, coriander leaves, onions, green chillies and ginger to it. Fry them till the onions turn translucent. 
5. Add tomatoes and fry them also till they become soft.  Add salt and turmeric powder to it. 
6. Add three cups of water and allow it to boil. 
7. Once the water start rolling boil slowly add semolina, while stirring continuously.
8. *Be careful while adding sooji as it forms lumps if we do not mix it properly. 
9. Cover it for five minutes and allow it to cook completely. Mix it well. 
10. Serve tomato upma with coconut chutney or onion chutney. I prefer to take it without any chutney.
    

For more breakfast recipes click here.

Gangavalli Kura Pappu -- Dal with Purslane

Purslane or gangavalli kura is one of the super greens that grows during summer. Soft, succulent purslane leafy vegetable is low in calories, rich in omega -3 fatty acids, rich in dietary fibers. It is an excellent source of Vitamin A, C and B. It is also rich source of minerals like iron, calcium and potassium.  It can be cooked alone or combine it with raw mango.

Preparation Time: 10 mins 
Cooking Time: 20 mins 
Recipe Cuisine: Andhra, South India
Recipe Category: Dal
Serves: 6

Ingredients:

• Pigeon Peas/Toor Dal - 1 cup
• Purslane/Gangavalli kura - 2 bunches or 1 and 1/2 cup
• Onion - 1
• Garlic - 5 to 8 pods
• Green Chillies - 1
• Turmeric Powder - 1 tsp
• Salt - to taste
• Red Chilli Powder - 2 tsp
• Tamarind Juice - 1/2 cup

For Tadka:

• Oil - 1 tbsp
• Mustard Seeds - 1 tsp
• Cumin Seeds - 1 tsp
• Red Chilli - 1 
• Curry Leaves - 5 to 8

Procedure:

1. Chop the gangavalli kura. Wash it thoroughly twice as it contains lot of mud on it.
2. Slice onion in length wise. 
3. Cut green chilli. 
4. Peel the skin of garlic pods.  
5. Pressure cook toor dal for three whistles. Without mashing keep it aside. 
6. Heat oil in a thick bottomed vessel, add all ingredients under 'For Tadka'.
7. When start spluttering add garlic, onion and green chilies. Fry for two minutes. 
8. Add the leafy veggie and fry till it becomes mushy. 
9. Add salt and turmeric powder. Mix well. Allow this to cook for two minutes. Add tamarind juice. 
10. Once onions and the vegetable cooked completely, add cooked toor dal and mix it well.
11. Add red chilli powder and mix it well. Allow this to cook for two to three more minutes. 
12. Serve it with hot piping rice roti.
    

Bombay Chutney -- Besan Chutney

A nice and less spicy side dish for roti, poori and dosa is Bombay Chutney or besan chutney. Making it is very easy and takes very less time to cook and preparation and needs very less ingredients. 

Preparation Time: 10 minutes
Cooking Time: 15 minutes 

Recipe Category: Side Dish
Recipe Cuisine: Maharashtra
Serves: 5 People

Ingredients:

• Bengal Gram Flour/Besan - 1 cup
• Onion - 1 small
• Green Chillies - 1
• Curry Leaves - 5 to 7
• Salt - to taste
• Turmeric Powder - 1 tsp
• Oil - 1/2 tbsp
• Mustard Seeds - 1 tsp
• Cumin Seeds - 1 tsp

Procedure:

1. Slice onions in length wise.
2. Slit green chillies.
3. Heat oil in a kadai, add mustard seeds and cumin seeds. 
4. When they start spluttering add onions and green chillies.
5. Add salt, turmeric powder and pour 2 cups of water.
6. Allow this to boil, meanwhile mix bengal gram flour/besan in cold water.
7. Pour the above mixture in onions. Mix well. Switch ff the stove.
8. Serve bombay chutney with dosa, roti and poori. 
9. The chutney should be in pouring consistency, once it cools down completely, it thickens.
   

Green Sorrel Dal -- Chukkakura Pappu -- How to make Chukkakura Pappu

April 09 2015
By Sailaja Angara

Chukkakura is a leafy vegetable, it is cultivated mainly in the states of Andhra Pradesh and Telangana in India. It has sour taste and has its own flavour. This leafy vegetable is available through out the year. It is a no onion no garlic recipe. Serve it with rice along with Curd Chillies. 

Preparation Time: 10 mins 

Cooking Time: 20 mins

Total Time: 30 mins

Recipe Category: Side Dish

Recipe Cuisine: Andhra 

Serves: 4 people

Ingredients:

• 1 and 1/2 cup Split Green Gram 
• 3 cups Green Sorrel/Chukka Kura
• 3 to 5 Green Chillies
• 4 to 5 Curry Leaves
• 1 tsp Turmeric Powder
• 1 tsp Asafoetida
• Salt to taste
• 1 tbsp Oil
• 1 tbsp Mustard Seeds
• 1 tbsp Cumin Seeds
• 1 Red Chilli

Procedure:

1. Pressure cook split green gram for about two to three whistles. Mash it and keep it aside.
2. Chop chukka kura and slit green chillies.
3. Wash thoroughly chukka kura. 
4. In a thick bottom vessel add a spoon of oil, add chukka kura and slit green chillies. Stir well.
   
5. Let the vegetable changes its colour and texture. 
6. No need to add any water till such time, vegetable itself releases some water to cook. 
7. The color and texture of the vegetables completely changed means its cooked fully. 
8. Add salt, turmeric powder and mix well. Allow this to cook for five more minutes.
   
9. Add mashed dal and mix well. 
   
10. Heat oil in a kadai, add mustard seeds, cumin seeds, curry leaves and red chilli. 
11. When they start spluttering add this tempering to the above cooked dal. Mix well.
12. Serve hot chukka kura pappu with rice. 
    

For more Dal recipes click here.
Thank you for visiting my blog. Hope you all like my recipes. Your feedback and comments are really appreciated. Comments with links to external sites will be deleted.

Ulli Vadiyalu -- Sun Dried Onion Fryums -- How to make Ulli Vadiyalu

One more recipe for sun dried item is Ulli Vadiyalu. When we fry them in the oil, they look like onion pakoda. Making them is very easy, trust me really very easy as we can plan three varieties of sundry items at one go...i.e. Minapa Vadiyalu, Gummadikaya Vadiyalu and Ulli Vadiyalu. 
Soak required amount of urad dal, grind it to make a smooth paste....for Minapa Vadiyalu...add salt and place them, for Gummadikaya Vadiyalu...add salt, chilli paste and ash gourd pieces and place them...for Ulli Vadiyalu...add salt, chilli paste and onion pieces and place them for sun dry. 
But we need to plan ahead and have to spend time. 

Ingredients:

Black Gram/Urad Dal - 1 cup
Onion - 2 Large
Green Chilli - 7 to 9
Salt - to taste
Cumin Seeds - 1 tbsp

Procedure:

Soak Urad dal for 8 hours.
Grind it to a fine and smooth paste. The consistency of the batter should be very thick, thicker than that of vada batter. Do not add water. 
Chop onions length wise. 
Make paste of salt, green chillies and cumin seeds.
Add chilli paste, onions to grounded black gram batter. 
Once we add onions and chilli paste, the batter become a little bit loose. 
Mix well. Spread a plastic sheet under the sun. With the help of a spoon place the batter to make ulli vadiyalu. 
Let them dry completely. They will take two to three days to dry completely. 
Once they are dried completely store them in an airtight container. 

Procedure for Frying:

Heat oil in a kadai, drop each vadiyam in the oil. Fry them till they turn brown colour.
Serve Ulli Vadiyalu with any dal or even as an evening snack item also. 

Kulfi Recipe -- How to make simple Kulfi at Home -- Simple Kulfi Recipe

Kulfi is a popular milk dessert in India. It has similarities in appearance and taste with ice cream, but it is more creamier. Due its density, it takes longer time to melt than ice cream. They come in different flavours, regular ones are cream and pistachio(pista), Mango, Cardamom. Traditionally it is made from thickening whole milk, adding dry fruits. We can add flavours of our choice.
We get kulfi moulds in the market. Pour the flavoured and thickened milk into them and freeze them for four to six hours. 
I posted very simple kulfi recipe, it can be made with our choice of flavours also. 

Ingredients:

Whole Milk - 1 ltr
Sugar - 1 and 1/2 cup
Pistachio/Pista - 50 grms
Badam - 50 grms
Elaichi/Cardamom Powder - 1 tsp

Procedure:

Soak pistachio and badam separately in warm water for 10 to 12 hours.
Remove the skin of badam and pista. Grind them to a coarse paste. 
In a wide and thick kadai, boil milk on low flame. Boil till it thickens or for 30 minutes approximately.
If we use whole milk it thickens fast, but we use normal milk it will take longer time to get thicken. 
Once the milk started to a rolling boil, add cardamom powder and sugar. Stir well.
Now add the above pista, badam paste to the milk and allow it to boil for 5 to 10 minutes more. 
Keep stirring once the paste is added, so that no lumps are formed. Allow this to a rolling boil for about three minutes. 
Allow it to cool completely. 
Now pour it in the kulfi moulds and freeze it.
Keep it in freezer to set for four to eight hours. Take it out of freezer just five minutes before serving. Slide kulfi moulds edges with a butter knife and slowly unmould it onto a plate and serve.

Minapa Vadiyalu -- Urad Dal Badi -- How to make Minapa Vadiyalu -- Minapappu Vaidyalu Recipe

Minapa Vadiyalu is another recipe of sun dry items. These are 
made mostly in South India. They can be added in any curry and are good accompaniments with any dal or sambar. We can make them with plain white whole urad or urad dal or even with black skinned urad also. Making them with black skinned urad takes some time, as we have to remove the skin. If interested in having spicy fryums we can add green chilli paste.
I normally prefer to make them plain, no spicy. I make them with whole white urad only. 

Ingredients:

Black Gram/Urad Dal - 250 grms
Salt - to taste
Green Chilli Paste - 2 tbsp (optional)
Cumin Seeds - 1 tbsp

Procedure:

Soak urad dal for 6 to 8 hours.
Grind it to a fine smooth paste. The consistency of the batter should be thick, as thick as we have it for vada batter.
Add water if needed. Do not add more water, if we add more water it will take longer time to dry and also we get de-shaped fryums, and the most important is when fry them they absorb more oil.
Add salt to it. Mix well. 

If want to have them spicy, grind green chillies and add to it.
Place a plastic sheet under the sun. 
Take small portion of batter into the hand and with the help of index finger drop small portion on the sheet. 
So that we can get small vadiyalu, we can drop as small as we want them to be. 

Or if we want them in bigger size use a spoon and place them on the sheet. 
Dry them completely for one or two days depends on the sunshine. Do not left little moisture also otherwise it will spoil the item. 
Once they are dried completely keep them in an air tight container. They can stored for one full year. 
For more Sun dryied recipes click here.

Procedure for Frying them:

Heat little oil in a kadai.
Fry them till they turn into golden brown colour.
Serve minapa vadiyalu as accompaniment with any dal or add them in any curry to get good taste. 

Stuffed Karela -- Karela Stuffing Curry -- How to make Stuffed Karela

Karela -- Kakarakaya -- Bitter Gourd -- Bitter Melon is not liked by many for of its bitterness. But it is very healthy, it controls glucose levels in the blood, It is a good antioxidant and It also improves our digestive system. 
I know two ways to cook this. In the first method, we first pressure cook bitter gourd, without cutting, for one whistle. 
Cool them completely, drain excess water, let them come to room temperature, then slit and stuff the masala and fry them in the oil.
For the second method, we slit them, stuff the masala and heat oil and fry them in the oil. But it takes more oil. You can follow any method which is convenient for them. 
I normally follow the first method. This I have learnt from one of my neighboring aunt. It takes very less oil.

Ingredients:

Small Bitter Gourd/Kakarakaya - 16 no.s
Cumin Seed Powder - 4 to 6 tbsp
Red Chlli Powder - 4 to 6 tbsp
Salt - to taste
Besan - 1 tbsp
Oil - 3 tbsp
Increase or decrease the quantities according to your taste and number of bitter gourd we use.

Procedure:

Mix besan, cumin seed powder, salt and red chilli powder well. Keep a side.
Without cutting the edges, pressure cook the karela for only one whistle. 
When the pressure from the cooker goes off, take them out and rinse with cold water. So that the heat from inside also goes off. 
Allow this also cools completely. Slit them, as we do it for any any stuff curry, with a sharp edged knife. Do this process slowly, as it is already cooked one, it may split, if we press hard.
Stuff the above mixed masala in each karela. 
Heat oil in a kadai, slowly drop each karela in it. Stir occasionally. 
Once all the karela turns into brown color, transfer it into serving plate.
Serve stuffed karela with hot piping rice.

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