Gongura chutney / Gongura Pachhadi

Ingredients

1. Gongura-1bunch
2. Groundnut seeds - 100gm
3. Green chillies -4 or 5
4. Onion-1

Method of preparation:

• Boil gongura leaves with little water.
• Fry the ground nut seeds.
• Fry the green chillies separately.
• Now, made the paste of boiled gongura leaves, fried ground nut seeds, fried green chillies and onion.
• Simple, Very tasty gongura chutney or pacchadi is ready to eat with rice or chapathi.
• Gongura leaves are commonly available in andhra and karnataka states of India.

Tomato Chutney (Tomato Karam)

Ingredients
Tomatoes - 4
Onion-1
Red Chillies-5
Salt-2 tablespoons

Method of preparation

1. Prepare the paste of tomatoes, onion,red chillies, salt in the mixer grinder.
2. Put a kadai on stove and pour little oil into it.
3. Add some mustard seeds, cumin seeds, red chillies.
4. After frying, add the paste and boil until oil floats on top.

This can be taken with dosa, gunta ponganalu, uttappam,Onion dosa

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Bhis bhel bath-simple, easy and tasty breakfast or dinner item

Ingredients
Rice- Half cup
Toor dal (Pigeon pea) - Half cup
Onions-1
Tomatoes - small size 2
Tamarind- small lemon size
Carrot- large size 1
Beans -5 to 6
Green Peas
Potato -1
Coriander leaves
preparation of masala powder
Fry the following ingredients without oil and do paste
Bengal gram - 1 table spoon
Urad dhal- 1 table spoon
Fenugreek seeds- 1tea spoon
Coriander seeds- 1 table spoon
Cumin seeds - 1 tea spoon
Cinnamon - 2 small pieces
Cloves - 4 to 5
Black pepper - 6 to 7
Red chillies - 8-9

masala powder

Preparation

1. Soak the rice and toor dal in 3 or 3.5 cups of water.
2. Cut the vegetables into small size.
3. Cut the onion and tomatoes into small size.
4. Mean while, soak tamarind in a small cup of water separately.
5. Keep the cut vegetables, onion and tomato in a pressure cooker along with the soaked rice and toor dal with 3 or 3.5 cups of water.
6. Switch on the stove and go for 3 whistles.  Then turn off the stove.
7. Put a kadai on stove and pour 3 table spoons of oil.
8. after oil get heated, add mustard seeds, cumin seeds, curry leaves, red chillies and also add powder.  fry the powder for 4 to 5 minutes in oil.
9. add tamarind water to kadai and let it boil.
10. then remove the lid of pressure cooker and tamarind paste to cooked rice and toor dal and mix it properly.
11. keep it for 7 to 8 minutes.  Turn off the stove.
12. serve with the papad or boondi.

Now it become a delicious, spicy and healthy breakfast or dinner.
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Ridge Gourd Curry-South Indian Variety

Ingredients
Ridge gourd-1/4th Kg
Onion-1
Red chillies
Red chilli powder - 2 table spoons
Turmeric-1 tea spoon
Salt- to taste
Curry leaves
Mustard seeds- 1 tea spoon
Cumin seeds - 1 tea spoon
Oil - 2 table spoons
To make paste
Coriander seeds-1 table spoon
Coconut grate- 100gm
Coriander leaves
Garlic - 10 cloves
Cardamom- medium sized1
Cloves-3
Preparation

1. Keep a  pressure cooker on stove and add oil.
2. after oil get heated, add mustard seeds, cumin seeds, red chillies, curry leaves and onion and fry them.
3. Mean while, cut the ridge gourd into pieces.
4. after onions turn golden brown colour, add ridge gourd pieces, salt, turmeric powder and mix it and leave it for 7 min. on low flame.
5. Add red chilli powder and allow it for 5 min.
6. prepare the paste of ingredients listed above in the mixer grinder.
7. then add that paste and mix it properly and keep for 2 whistles
8. then turn off the stove.
9. serve the hot and healthy ridge gourd curry with chapathis or rotis or phulka.

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Tomato Rasam

Ingredients
Tomatoes-4
Tamarind- small lemon size
Turmeric powder- 1 tea spoon
Red chilli powder- 2 table spoons (depending up on taste)
Salt- to taste
rasam powder- 1 table spoon
Preparation

1. boil the tomatoes and tamarind together in a vessel on stove.
2. smash the boiled tomatoes and tamarind and add water according to requirement.
3. Add turmeric powder, red chilli powder, salt, Rasam powder and let it boil for 10-15 min. on medium flame.
4. mean while, put another kadai on stove and add two table spoons of oil. Add mustard seeds, cumin seeds, red chilli, curry leaves.
5. finally add that mix to tamota rasam and add coriander leaves and turn off the stove.
6. serve with hot rice.

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Kesaribath- simple and easy

Ingredients
Bombay rava-1 cup
sugar-3/4th cup 
1 Cup water 
3 Cups of water
cashew nut
dry grapes
ghee
Preparation

• Put a kadai on the stove and add two table spoons of ghee and then fry the rava in it.
• keep the fried rava aside and again add two table spoons of ghee and fry the cashew nut and dry grapes. keep aside
• Keep kadai on stove and add three cups of water &1cup of milk and let it to boiled.
• then add rava slowly by continuously stirring on low flame.
• Turn off the stove.
• Finally, add sugar, fried cashew nut and dry grapes, mix it and keep the lid.
  

Gunta ponganalu/paniaram: easier and healthier fried batter puffs

Ingredients:
chopped corainder leaves
chopped chillies
chopped onions
salt - to taste
baking soda- little
To prepare batter:
Rice- 1 cup
Urad dhal - 1/4 cup
Fenugreek seeds-1 table spoon
Bengal gram - 2 table spoons
Cooked rice / Rice flakes-1/4 cup
Preparation:

• Soak the rice, urad dhal, fenugreek seeds for 6-8 hours.
• before making paste with mixer grinder, add cooked rice or rice flakes.
• that paste has to get fermented for 6-8 hours.
• keep a ponganalu pan on stove.
• after pan get heated, add oil in all sockets.
• Mean while, add chopped onions, green chillies, coriander leaves, salt and baking soda to batter and mix well.
• after oil get heated, pour the batter mix into all sockets and keep the lid.
• After 5-6 minutes, remove the lid and turn the ponganulu on to other side. remove after they turn to golden yellow colour.

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