Khatti Dal -- How to make Khatti Dal -- Khatti Dal Recipe

Khatti dal is another typical dish of Hyderabad cuisine. It has a sour taste, but very delicious. It is made with toor dal or split pigeon pea. Best accompaniment for rice or roti. It can be made in a jiffy. 
Preparation Time: 5 mins
Cooking Time: 10 mins
Recipe Category: Side Dish
Recipe Cuisine: Hyderabad
Serves: 4 people

Ingredients:

• Tomatoes - 6 Large
• Toor Dal - 1 cup
• Onions - 1 Large
• Tamarind Juice - 1/2 cup
• Green Chillies - 2 or 3
• Salt - to taste
• Turmeric Powder - 1 tsp
• Red Chilli Powder - 1 tbsp
• Coriander Powder - 1/2 tsp
• Oil - 2 tbsp
• Mustard Seeds - 1 tsp
• Cumin Seeds - 1 tsp
• Red Chillie - 1
• Curry Leaves - 5 to 7
• Coriander Leaves - fist ful

Procedure:

1. Chop onions, slit green chillies.
2. Pressure cook tomatoes and toor dal in a pressure cooker for three whistles. 
   
3. Once cooled, mash it with a ladle or buttermilk churner. Add turmeric powder. 
   
4. Add salt and red chilli powder. Mix well and cook it.
   
5. Add tamarind juice and coriander powder. Let it boil for 5 mins.
   
6. In another kadai, heat oil and add mustard seeds, cumin seeds and red chillies.
7. Once they splutter add curry leaves and coriander leaves. 
8. Add onions and green chillies. Fry them till they turn into brown color.
9. Add this to the above cooked dal. 
   
10. Serve khatti dal with hot piping rice. 
    

Upma Bonda -- Upma Bonda Recipe

Upma bonda is a very easy and simple dish. It can be made with leftover upma or can be prepared with fresh upma also. This is not a new dish, but made very rarely. 
Preparation Time: 20 mins
Cooking Time: 10 mins
Recipe Category: snacks
Recipe Cuisine: Andhra
Serves: 4 people

Ingredients:

• Upma - 1 and 1/2 cup
• Chick pea Flour - 1 cup
• Rice Flour - 3 tbsp
• Salt - to taste
• Red Chilli Powder - 1 tsp
• Turmeric Powder - 1 tsp
• Cooking Soda - 1 tsp
• Oil - for frying

Procedure:

1. Take leftover upma or it can prepared fresh also, make small balls of it.
2. In a bowl mix chick pea flour and rice flour.
3. Add salt, turmeric powder and chilli powder to it.
4. Add water and make smooth batter of it. 
5. The batter should be like that of dosa batter, neither too thin nor too thick.
6. Heat oil for frying in a kadai.
7. Dip each upma ball in the batter and drop it in the hot oil.
8. Fry it in a low flame and till they turn into light golden brown shade.
9. Serve hot upma bonda as evening tea time snacks.
   

Mirchi Ka Salan -- How to make Mirchi Ka Salan -- Mirchi Ka Salan Recipe

Mirchi ka salan is another popular and typical Hyderabad dish. It is accompanied with Hyderabad Biryani, Bagara Rice and Jeera Rice also. It is prepared mostly in wedding and special occasions. Green chillies cooked along with peanuts, sesame seeds and coconut gravy. We get special chillies for this in this season. They are mildly spicy or sometimes no spicy at all. 
Preparation Time: 10 mins
Cooking Time: 30 mins
Recipe Category: Side dish
Recipe Cuisine: Hyderabad Cuisine.
Serves: 4 people

Ingredients:

• Green Chillies - 8 Big and Fat 
• Peanuts - 1 tbsp
• Sesame Seeds - 1 tbsp
• Grated Coconut - 1 tbsp
• Ginger Garlic Paste - 1 tbsp
• Curd - 1 cup
• Onion - 1 Large
• Salt - to taste
• Red Chilli Powder - 1 tbsp
• Coriander Powder - 1 tbsp
• Turmeric Powder - 1 tsp
• Oil - 4 tbsp
• Tamarind Juice - 1/2 cup
• Jaggery - 2" long
• Mustard Seeds - 1 tsp
• Cumin Seeds - 1 tsp 
• Red Chilli - 1
• Fenugreek Seeds - 1/4 tsp

Procedure:

1. Slit green chillies, without removing the crowns. 
2. Chop onions. 
3. Dry roast sesame seeds, peanuts and coconut. Roast them separately and in the same order as I gave. 
4. Blend them in the blender jar and make smooth paste of it.  This is called salan paste
   
5. Heat oil in a kadai, fry green chillies for 2 to 3 minutes or till they become soft. Keep them aside.
6. Again heat oil in the same kadai, add mustard sees, cumin seeds, fenugreek seeds and red chilli. 
7. When they start spluttering add onions and fry them till they become translucent. 
8. Add ginger garlic paste to it and fry it till the rawness of it goes off.
   
9. Add turmeric powder, salt, red chilli powder and coriander powder. Mix well.
   
10. Let oil oozes out, add above grounded salan paste to it. Again mix well. Add water to it.
    
11. Add curd and mix well. Add green chillies and mix well and allow this to cook for 15 minutes in low flame.
    
12. Once it starts boiling tamarind juice and jaggery. Allow this to cook for another 10 minutes.
13. Serve mirchi ka salan with bagara rice or any flavorful rice. 
    

Dal Tadka -- How to make Dal Tadka -- Dal Tadka Recipe

Dal Tadka, is very popular Punjabi recipe, yellow lentils cooked with onions and tomatoes and seasoned with tadka. Normally we have it in restaurants, but this time I tried it at home. Everyone liked it very much. A very simple and easy dish to prepare in a jiffy. 

Preparation Time: 10 mins

Cooking Time: 20 mins

Recipe Category: Side Dish

Recipe Cuisine: Punjabi

Serves: 4 people

Ingredients: 

• Toor Dal/Pigeon Pea - 1 Cup
• Onions - 2 Small
• Tomatoes - 2 Small 
• Ginger Garlic Paste - 1 tbsp
• Coriander Leaves - 1 tbsp
• Salt - to taste
• Red Chilli Powder - 1 tbsp
• Coriander Powder - 1 tbsp
• Turmeric Powder - 1 tsp
• Ghee - 2 tbsp
• Cumin Seeds - 1 tsp
• Red Chillies - 1

Procedure:

1. Chop onions and tomatoes. 
2. Discard coriander leaves from stem and chop them also.
3. Pressure cook dal for three whistles and mash it and keep it aside.
4. Heat oil in a thick bottomed vessel, add ginger garlic paste. Fry it.
5. Add onions and saute till they turn translucent.
6. Add tomatoes to it and saute for a while. 
   
7. Add turmeric powder, red chilli powder, coriander powder. 
   
8. Add salt and mashed dal, and add it to. Allow it to cook for a while.
   
9. Heat ghee in another kadai, add cumin seeds and red chillies.
10. When they start spluttering add it to the cooked dal. 
11. Season it with lot of coriander leaves. 
    
12. Serve Dal Tadka with jeera rice or roti. 
    

Onion Parata -- How to make Onion Parata -- Onion Parata Recipe

Onion Parata is a very simple and tasty Punjabi Cuisine. These can be served as breakfast, lunch or even as dinner. Paratas made with onions and added masalas. 
Preparation Time: 15 mins
Cooking time: 5 mins
Recipe Category: Main Course, Roti, 
Recipe Cuisine: Punjabi
Makes: 6 parata

Ingredients: 

• Whole Wheat Flour - 2 cups
• Onions - 3 medium
• Green Chillies - 2
• Garam Masala - 2 tsp
• Salt - to taste
• Aamchur Powder - 2 tsp
• Red Chilli Powder - 2 tsp
• Cumin Seeds Powder - 2 tsp
• Coriander Leaves - 1/2 cup

Procedure:

1. Grate onions and add salt to it. Allow it to rest for 10 mins.
2. Chop green chillies and corinader leaves. 
3. Squeeze it and keep the water separately. This water can be used to make the dough.  
   
4. In a large bowl, take whole wheat flour, add the above onion water and knead the dough.
   
5. Knead to make a smooth dough. 
   
6. In another plate, add grated onions add red chilli powder.
7. Add garam masala and cumin seeds powder to it.
8. Add aamchur powder and chopped green chillies to it.
   
9. Add corinader leaves and Mix it well. Make equal portions of it. 
   
10. Take a medium sized ball of the dough and using rolling pin roll it to make a small disc. 
11. Put one portion of onion masala in the center.
    
12. Bring the edges to the center and combine. Press gently to downwards.
13. Sprinkle some dry flour and roll gently to 6 to 7" inches parata. 
    
14. Heat the roti pan, slowly drop this rolled parata on it.
15. Cook it till the brown spots appear and add a little butter or oil.
    
16. Cook on both sides till the parata cooks completely.
    
17. Serve it with curd and tomato sauce or with any pickle.
    
     

Rawa Dosa -- Semolina Dosa -- How to make Rawa Dosa Recipe

Dosa made with suji, semolina or bombay rawa is very easy and instant breakfast recipe. It is the most favorite Sunday breakfast. We need not do any prior preparation for this dosa. The best way to make it more crispier is keep the tawa very hot and do not let it cool. The best accompaniment for this dosa is aloo curry, coconut chutney and any pickle. It is served like that in most of hotels in and around Andhra Pradesh. In some place it is served with sambar also, but my preference is always with aloo curry.
Preparation Time: 15 mins
Cooking Time: 10 mins
Recipe Category: Breakfast
Recipe Cuisine: Andhra
Seres: 4 people

Ingredients:

• Bombay Rawa/Suji/Semolina - 1/2 cup
• Maida/All Pupose flour - 1/2 cup
• Rice Flour - 1/2 cup
• Salt - to taste
• Green Chillies - 2
• Cumin Seeds - 1 tbsp
• Water - 2 cups or more

Procedure:

1. In a big and deep bowl, mix semolina, all purpose flour and rice flour.
2. Chop green chillies. Add cumin seeds and salt. 
   
3. Add them to the above flours. 
4. Pour enough water to make batter.
   
5. The batter should be thin and pouring. While adding water mix it well, so that there won't be any lumps formed in the batter.
6. Mix it upside down to check its consistency. To check the consistency, once the batter settles down water comes up and all flours settles down in the bottom of the vessel.  
   
7. Heat griddle, sprinkle some water to check its heat. 
8. Pour rawa dosa batter with the help of tumbler on it in circular form. 
9. This is how we can get lot of holes on the dosa. Add little oil.
10. Cook for two minutes or till it turns into brown color. 
    
11. Flip it and cook again for two more minutes. 
12. To get more crispier dosa cook it for one more minute. Remove from flame and serve it.
13. Repeat the same with the rest of the batter. 
14. Serve rawa dosa with coconut chutney, aloo curry and any pickle.
    

Methi Pakoda Recipe -- How to make Methi Pakoda Recipe -- Fenugreek Leaves Dumplings

Pakoda or Pakora is all time favorite Indian Snack item. They will be served in every small gathering. They are the best munching snack. The main ingredient in them is besan or chickpea flour, added with some greens, onions and chillies. A little bit of rice flour may be added to it to get more crispier. 

Kids and elder love them alike, I do not see not even a single person who do not love them, but for health reason some may take less number of them. 

Preparation Time: 10 mins

Cooking Time: 10 mins

Recipe Category: Snacks

Recipe Cuisine: Indian

Serves: 4 people

Ingredients:

• Methi/Fenugreek Leaves - 1 cup
• Onion - 1 Large
• Coriander Leaves - 1/4 cup
• Green Chillies - 1
• Besan/Chickpeas Flour - 2 Cups
• Rice Flour - 1 tbsp
• Salt - to taste
• Red Chillie Powder - 1 tsp
• Aamchur Powder - 1/2 tbsp
• Coriander Powder - 1 tsp
• Oil - for frying

Procedure:

1. Discard the leaves from the stems and chop them finely. Wash them under running water.
2. Chop onions, green chillies. 
3. Chop coriander leaves and wash them also under running water. 
4. In a wide bowl, add all the ingredients except oil. Mix them well. 
   
5. Fenugreek leaves have bitter taste, those who do not like the taste can add more aamchur powder.
6. We in my house love the original taste of it, bitterness so I added little of aamchur powder. 
7. While adding the greens squeeze out the excess water and then add.
8. Add water if necessary and make dough out of it.
   
9. Heat oil in a kadai, drop small portion of dumplings in it. 
10. Fry them in low flame. Otherwise they may burn outside and inside do not cook. 
    
11. Once they turn into light brown shade drop them onto a paper napkin to drain out excess oil.
    
12. Serve hot methi pakoda with nice fflavorful tea in the evening.