Cluster Beans Fry (Goru Chikkudukaya Fry)

Ingredients:
Goru Chikkudukaya (Cluster Beans) - 250gms chopped
Onion - 1 chopped lengthwise
Green chillies - 2 chopped
Karvepaaku (Curry Leaves) - 1 stem
Garlic - 2 flakes
mustard seeds - 1/2 tsp
Cumins seeds - 1/2 tsp
Red Chilli Powder - 1tbsp
Salt to taste
Turmeric powder - 1/2tsp
Oil - 3tbsp
Coriander leaves - 2tbsp finely chopped
dry coconut powder-1/2 cup
peanuts-hand full(roasted and pealed)

To Grind:
1.grind both peanuts and cocount powder. keep the powder a side.
Preparation:
1.Boil cluster beans/goruchikkudukaya for 5 minutes or until they are 3/4th cooked (Cooking time varies depending upon the tenderness of the beans).
2.Drain water and keep it aside.
3.Now heat oil in a pan. Add cumin and mustard seeds and allow it to splutter.
4.Add green chillies, onions, coriander leaves, curry leaves and fry 5minutes.
5.Now add boiled cluster beans, salt  and fry for 10minutes.
6.Add Red chilli powder and fry for another 10minutes.then and the grind powder and fry for 2min.
7.Garnish it with coriander leaves and serve hot with rice.

Idly

Ingredients:

 Idly Rice- 3 1/2 cups

Urad Dal- 1 cup

saggu beyyam-1/2 cup

fenugreeck seeds-6-7(add to rice)

Salt as per taste

Oil as required

soda-1/4 tbsp

Preparation:

1.Wash and Soak urad dal, saggu beyyam  and rice separately for for 3-4 hours.

2. Grind rice(add saggu beyyam) and dal separately,adding required quantity of water. Mix rice, dal 3. The batter should not be more watery. Keep it overnight to ferment. 

4.To make idlies add salt and soda to the batter, mix well then add oil to the idly moulds then pour the batter into the idly moulds  and cook for 10-15 minutes.

5.Allow it to become cool then remove the idlies from moulds

vegetable upma

Ingredients:
Roasted rava / sooji-1 cup
water-2 1/2 cup
oil / ghee-1 tbsp
mustard seeds-1/4 tbsp
curry leaves-3
tomato
small onion-1
cup grated carrot-1/2 cup
 green beans-5-6(chopped)
 green piece-1/2 cup(cooked)
salt to taste
chana dal-1/4 tbsp

Preparation:
1.Heat oil or ghee.
2.Add the mustard seeds, curry leaves and  chana dal
3.When it crackles , add the onions. Cook a few mins.
4.Add the carrots, green beans , tomato, green piece  and salt. Cover and cook till the vegetables are soft.
5.Pour in the water. Season with salt and bring the water to a boil.
6.Reduce heat and pour in the rava SLOWLY, stirring continuously with a whisk or spoon to avoid any     lumps.
7.Simmer a few mins till rava is cooked.

Sambar

Ingredients:
Toor dal-1 cup
turmeric powder-1/4 tbls
tamrind-lemon size
chili powder
onion-1
tomato-1
drumstick-1(cut into 2'' size)
curry leaves-6-7
musterd seeds-1/2 tbls
urad dal-1/2 tbls
dried chilli-1
ghee-1/2 tbls
oil
Preparation:
1.cook the dal(add turmeric piowder)  in a pressure cooker for 2-3 vizzles and smash it.
2. take a bowl add oil, onions, drumstick fry for a while and add tomato, when it is done add the dal, chili powder, salt, keep the lid add cook until the drumsticks are done.
3.Add tamrind juice and cook for 2-3 min.
4.now take a pan add oil, musterd seeds, urad dal, dried red chili, hing, curry leaves, add this thadaka to the sambar
5. finally add ghee and coriander leaves

Gongura Mutton

Ingredients:
Mutton-1/2 kg
Gongura-2 kattalu
chillies-6-7
chilli powder-according to your taste
turmeric powder-1/2 tbls
salt
musterd seeds-1/2 tbs
urad dal-1/2 tbls
onion-1 medium
ginger,garlic paste-1tbls
Preparation:
1.In a pressure cooker add mutton,chilli powder,turmeric powder,ginger,garlic paste,salt and water, cover the lid and cook upto 4-5 vizzles.
2.take bowl and add gongura leaves,onion(sliced),water, let it cook for 10min or it becomes soft, then smash it until it becomes paste.
3.take a bowl add oil and add musturd seeds, urad dal, then add mutton and gongura paste, let it cook for 10min.
4.garnish with coriander leaves.

Akukura Pappu

Ingredients:

Toor dal - 100 grms
Menthi leaves  - 1 Katta
Green chillies - 6 or 7
Tomato - 1
Tamarind - 1 inch little one
Dry red chillies - 2
Garlic - 2-3 flakes
mustard seeds - 1/2 tbl spoon
Jeera - 1/2 tbl spoon
Onion - 1
hing - 1 pinch
Preparation:
1.Wash daal and green leaves twice neatly.
2.Add green leaves, tomato, green chillies, half of the onion, and one glass of water to daal.
3.Put in pressure cooker for 3 vizzles.
4.After the pressure has come down, add salt, smash the daal, add tamarind juice and keep aside.
5.Now for seasoning take one tea spoon of oil in kadai and heat.
6.Add hing, mustard seeds, jeera , dry red chillies, garlic, and onion. Fry till golden brown color.
Add the smashed daal to this seasoning.

Poori

Ingredients:
2 cups wholewheat flour, and All purpose flour also(1 1/2-wheat flour and 1/2 All purpose flour)
Water to make dough
Salt to taste
Oil for deep frying
Milk-1/2 cup
Preparation:
1.Take  flour in a large mixing bowl . Make a well in the center. Add salt ,milk.
2.Now add a little water at a time and start to mix the flour to form a dough.
3.We need the dough to be medium-soft so, go slow with the water - add it only as need
4.Add 2 tbsps of oil and mix the dough once again.
5.Cover the dough and keep it aside for 1/2-1 hr.
6.now make a lemon size bolls then take rolling board and roll each ball into a 5mm thickness
7.Heat the oil  in a thick-bottomed flat pan on a medium flame. Deep fry the Pooris one at a time, pressing very gently on each side with a  spoon. This will help the Poori to puff up! Fry one the first side till golden then turn over and fry the same way on the other side. Drain on paper towels and serve hot.