Spinach Idli

Ingrediants 
Idli Batter - Enough to make idlis for 2 persons
fresh spinach - 1/4 Kg
Onions - 2
Green Chillies - 3
Ginger - 1 inch (Finely Chopped)
Garlic - 3-4 pods (Crushed)
Garam Masala Powder - 1 tsp
Urad dal - 1 tsp
Cumin Seeds - 1 tsp
Cumin Seeds- 1 tsp
Oil - i tablespoon
Turmeric powder - a pinch
Salt - According to taste
Coriander leaves - Finely chopped
Curry leaves - Finely Chopped 

Process 

1. Pour the idlis in the idli trays and steam them. You can also use mini idli trays. Incase they are not available, use the usual trays and cut the idlis into small pieces of eatable size.

2. Heat oil in a pan and add the mustard seeds, urad dal and cumin seeds.

3. Add crushed garlic and ginger. Fry until the raw smell vanishes.

4. Now add the onions and green chillies and fry well.

5. When the onions are cooked, add the spinach and cook well.

6. When the spinach are cooked it comes to a gravy consistency. Add salt, garam masala powder, turmeric powder and stir and cook for 2 minutes on a low flame.

7. Now add the idli pieces and stir well and cook on a very low flame for a minute or two with constant stirring. Take care that the idlis are not broken.

8. Finally add the neatly chopped coriander leaves and curry leaves and stir. Serve hot.

Banana Chapathi

Ingrediants 
2 cupsWheat flour
1 Ripe banana
Milk-as required
1 tbsp Oil/Ghee

Process 
1.Take the flour in a mixing bowl.Mash the banana to a fine paste without peeling and squeeze it out into the flour.Now add in the warm milk as required.Knead it to a soft dough.A tablespoon of oil/ ghee can be added to the dough. Allow it to stand for 15 mins. 2.Heat the girdle/tawa. 3.Pluck out the required quantity of dough to make chapahti.Roll it to puri size while dusting it with flour.Brush it with oil on top,fold to quarter and roll to round shape,the similar way u make chapathis.Fry them and toss them,u may add a drizzle of ghee/oil while u do this. Note-The dough gets very sticky as it has the banana. So,while u add the milk try to add in little quantities as u need while kneading. This can be a great idea for feeding children who don't love to eat bananas directly.Good luck!

SEMYA UTTHAPPAM

Ingrediants 
1/2cup cupSEMYA-
1 cup RICEFLOUR
1 cup CHOPPED ONION
1 cupYOGURT 
SALT-TO TASTE,
2or3 spoons CHOPPED GREEN CHILLIES. 

Process 
MARINATE SEMYA IN YOGURT FOR ONE HOUR AND MIX IN IT RICE FLOUR,CHOPPED ONION,CHOPPED GREEN CHILLIES,SALT,AND ADD WATER IF NEEDED.MAKE LIKE UTTHAPPAM BATTER .IN A DOSA PAN POUR 1 SPOON OIL AND MAKE UTTHAPPAM.

RAVVA BOBBATLU

Ingrediants 
MAIDA-2 CUPS,
SUGAR-1 1/2 CUPS,
GHEE-1/2 CUP,
UPMA RAVVA-1 CUP,
JEEDIPAPPU,KISMIS-SOME(AS U NEED) 

Process 
FRY KISMIS,JEEDIPAPPU IN GHEE AND ADD IN IT RAVVA AND FRY THAT AND ADD 2 CUPS WATER AND COOK UPTO WATER EVAPORATE AND ADD SUGAR IN IT AND COOK FOR 5 MINUTES.(WHEN IT BECOMES THICK BATTER REMOVE FROM STOVE). IN MAIDA ADD WATER AND MAKE LIKE CHAPATHI BATTER.TAKE ONE ROUND BALL OF IT,AND PUT RAVVA BATTER IN IT AND MAKE CHAPATHI AND FRY IT WITH GHEE ON BOTH SIDES IN PAN.

VEGETABLE BONDA

Ingrediants 
vegetables
potato 
beans 
carrot
capsicum
peas
onions
besan flour 1/4 cup
bread slices 1/2 pound
milk 1/2 cup
salt chilli powder

Process 
cut all the vegetables into small pieces boil all the vegetables. fry onions in a karai n add all the vegetables add salt,chilli powder fry for sometime n keep aside in another dish seive besan flour add water,salt, chilli powder 4 taste now heat oil in karai cut the corners of the bread slices dip the bread slices in milk n takeout n sqeeze the milk by gently presing in between your palms now put small amount of vegetable curry in the middle of bread n close the bread by making it like a ball. now dip the vegetable ball in the batter n fry in oil serve hot u can make this dish with just aloo also.

Vakkaya Pachadi

Ingredients:

Vakkaya app. 1/2 cup
Fresh / Frozen Grated Coconut 1 cup
Fresh Green Chiles 4
Salt to taste

Urad dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard seeds 1/2 tsp
Asafoetida a pinch
Curry Leaves 3 – 6
Oil 1 tsp

Method of preparation:

Wash, halve, deseed and roughly chop vakkaya.
Remove stems, wash and chop green chiles.
Coarsely grind grated coconut, chopped vakkaya, green chiles and salt.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, remove from heat and add to above ground chutney.
Mix thoroughly and serve with steamed rice, idly, dosa etc…

Snake Gourd Seeds Chutney

Ingredients:

Snake Gourd 1 thick n long
Yogurt 1 cup
Freshly Scraped Coconut 2 tbsps
Tamarind 1/2 inch sized ball
Green Chiles 2
Asafoetida a pinch
Turmeric Powder a pinch
Cilantro few leaves
Salt to taste
Oil 1 tsp

Method of preparation:

Clean, wash and finely chop cilantro.
Remove stems, wash and roughly chop green chiles.
Wash, slit and remove all the seeds inside snake gourd (abt. a cup).

Heat oil in a pan, add green chiles and snake gourd seeds.
Fry for a minute or two and add asafoetida.
Once cooled to room temperature, grind the fried snake gourd seeds and green chiles with coconut, tamarind, turmeric powder and salt into smooth paste.

In a bowl, mix together yogurt and above ground snake gourd seeds paste.
Garnish with chopped cilantro and serve.

Fire Roasted Lemon Cucumber Chutney

Ingredients:

Lemon Cucumber 1
Green Chiles 3
Tamarind 1/2 inch sized ball
Turmeric Powder a pinch
Salt to taste

Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Broken Red Chiles 2
Asafoetida a big pinch
Curry Leaves 6
Oil 1 tsp

Method of preparation:

Remove stems, wash and finely chop green chiles.
Wash, pat dry and apply oil to the lemon cucumber.
Place the lemon cucumber directly over the flame.
Burn the lemon cucumber on all sides until the inside is cooked.
Remove the burnt skin and discard the seeds if they are too thick.

Lightly mash the peeled lemon cucumber with green chiles, tamarind, turmeric powder and salt.
Remove the mashed lemon cucumber onto a serving bowl.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to cucumber chutney bowl.
Mix thoroughly and serve with steamed rice and a dollop of ghee.

Cranberry Coconut Chutney

Ingredients:

Fresh Cranberries 1/2 cup
Fresh / Frozen Grated Coconut 1 1/2 cup
Fresh Green Chiles 2
Salt to taste

Urad dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard seeds 1/2 tsp
Asafoetida a pinch
Curry Leaves 3 – 6
Oil 1 tsp

Method of preparation:

Wash and roughly chop cranberries.
Remove stems, wash and roughly chop green chiles.
Coarsely grind chopped cranberries, grated coconut, green chiles and salt.
Remove onto serving bowl.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, remove from heat and add to above bowl.
Mix thoroughly and adjust the seasoning if required.
Serve with steamed rice and a dollop of ghee.

Plantain Flower Chutney

Ingredients:

Banana Flower / Plantain Flower 1
Red Gram/ Toor Dal 1/2 cup
Whole dried red chillies 4 – 5
Cumin seeds 1 tsp
Garlic pods 2
Salt to taste
Oil as required

Method of preparation:

Peel more than half of the petals from the plantain flower.
Check this to see how to remove hard stem and hard covering of each flower.
Chop the prepared flowers roughly (around 2 cups).
Apply salt and leave for 10 minutes.
Then refresh under cold water and squeeze off the excess water.
Heat tsp of oil in a pan, add plantain flowers and fry for a minute or two.
Peel and roughly chop garlic pods.

Dry roast red gram on low heat until golden brown.
Heat a tsp of oil in a pan, add broken dried red chillies and roast them until aromatic.

Grind toor dal and red chiles into powder.
Then add plantain flowers, cumin seeds, garlic cloves and salt.
Add sufficient amount of water and blend everything together into tight mixture.
Serve with rice and ghee.

Bottle Gourd Chutney

Ingredients:

Bottle Gourd 5 X 5 inch piece
Tamarind 1 inch sized ball
Green Chiles 2
Garlic 3 cloves
Salt to taste

Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Broken Red Chiles 2
Curry Leaves 5
Oil 1 tbsp

Method of preparation:

Wash and chop bottle gourd into small pieces with its skin intact.
Remove stems, wash and slit green chiles.
Peel the garlic cloves.

Heat a tbsp of oil in a pan, add green chiles, garlic, tamarind, bottle gourd pieces and salt.
Keep it covered until bottle gourd is just cooked.
Cool, grind all the ingredients into paste using a blender and remove onto a bowl.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add this tempering to the bottle gourd chutney bowl.
Mix well and serve with hot steamed rice.

Spicy Mint Chutney

Ingredients:

Mint Leaves 1 1/2 cups packed
Chana Dal 3/4 cup
Urad Dal 1 tbsp
Cumin Seeds 1/2 tsp
Whole Dried Red Chiles 3 – 5
Tamarind 2 inch sized ball
Salt to taste
Oil 1 tsp

Method of preparation:

Clean, wash and roughly chop mint leaves.
Soak tamarind in half a cup of water for sometime and extract all the juice discarding the pulp.

Heat oil in a pan, add chana dal, urad dal, cumin seeds and dried red chiles.
Stir fry until dals are roasted and remove from heat.

In a blender, blend together roasted ingredients, mint leaves, tamarind extract and salt into smooth paste.
Serve spicy mint chutney with idly, dosa or steamed rice.

Pineapple Chutney

Ingredients:

Canned Pineapple Cubes 1 1/2 cups
Jaggery (grated) 2 tbsps
Sugar 1 tbsp
Raisins 1 tsp
Red Chile Powder a pinch
Ginger (grated) a pinch
Oil 1 tsp
Panch Phoran 1/2 tsp
Salt a pinch

Method of preparation:

Heat a sauce pot, add pineapple pieces, jaggery, sugar, raisins, red chile powder, ginger and salt.
Once the jaggery and sugar melt and start to caramalize, add a cup of water.
Cook on low heat until pinapple pieces become soft and mushy.
Add more water if necessary and mash the pinapple pieces with spatula to break them down.

Heat oil in a small pan, add panch phoran and let it crackle.
Pour this tempering over the chutney and mix well.
Pineapple chutney can be stored in refrigerated for couple of weeks.

Fresh Green Chile Chutney

Ingredients:

Green Chiles 1 – 4
Chana Dal 1 1/2 tbsps
Ginger 1/2 inch Piece
Yogurt 1 Cup
Salt to taste
Oil 1 tsp

Method of preparation:

Remove stems, wash and halve the green chiles.
Peel and chop the ginger.

Heat oil in a pan, add chana dal.
When chana dal starts to change color, remove onto a bowl.
Then add chopped green chiles and ginger into the pan.
Fry till green chiles start to brown.

Cool and grind fried green chiles, ginger, chana dal and salt into smooth paste adding enough yogurt.
Mix the ground chilli paste into remaining yogurt.
Serve spicy chilli chutney with idly, dosa, etc…

Ridge Gourd Green Chutney

Ingredients:

Ridge Gourd 6 inch Long
Raw Mango 1/2 of Small One
Freshly Grated Coconut 2 tbsps
Green Chillies 2 – 4
Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Salt to taste
Oil 1 tsp

Method of preparation:

Lightly scrape off the skin, wash, remove ends and chop ridge gourd into small chunks.
Peel and chop raw mango into small chunks discarding the seed.
Remove stems, wash and roughly chop green chillies.

Heat oil in a pan, add urad dal, cumin seeds and mustard seeds.
When mustard seeds start spluttering, add green chiles, ridge gourd chunks and salt.
Sprinkle water and cook covered till ridge gourd turns soft.
Once cooled, coarsely grind the cooked ridge gourd along with grated coconut and chopped mango.
Adjust salt and serve with steamed rice or dosa or idly etc…

Ridge Gourd Red Chutney

Ingredients:

Ridge Gourd 6 inch Long
Tomato 1
Onion 1 small
Tamarind 1 inch sized ball
Whole Dried Red Chillies 2 – 4
Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Salt to taste
Oil 1 tsp

Method of preparation:

Lightly scrape off the skin, wash, remove ends and chop ridge gourd into small chunks.
Remove stems and break whole red chillies into small pieces.
Peel and finely chop the onion.
Wash and finely chop tomato.
Soak tamarind in quarter cup of water for sometime and extract all the thick juice.

Heat oil in a pan, add urad dal, cumin seeds, mustard seeds and teared red chiles.
When mustard seeds start spluttering, add chopped onion and salt.
Once onion starts to turn translucent, add ridge gourd chunks, tomato and tamarind extract.
Cook covered on medium flame till ridge gourd turns soft but not mushy.
Once at room temperature, cooked ingredients are coarsely ground using a food processor.
Adjust salt and serve ridge gourd red chutney with steamed rice or dosa or idly etc…

Benguluru vankaya chutney

Ingredients:

Chayote 1
Urad Dal 3/4 tbsp
Whole Red Chillies 2
Tamarind 1 inch sized ball
Mustard Seeds 1/4 tsp
Curry Leaves 6
Salt to taste
Oil 1 1/2 tsp

Method of preparation:

Wash thoroughly, halve and discard the inner seed of chayote.
Grate or chop chayote into small pieces.
Soak tamarind in few tbsps of water for sometime and extract all the juice.

Heat half a tsp of oil in a pan on medium heat, add urad dal, mustard seeds and broken red chiles.
Fry the ingredients for a minute and remove from heat.
Cool and grind the fried ingredients into fine powder.

Heat half a tsp of oil in a pan, add grated chayote, tamarind extract and salt.
Cook covered on medium flame till chayote softens a bit.
Uncover and cool the cooked chayote to room temperature.

Grind the cooked chayote and ground masala powder into paste.
Remove the ground chayote chutney onto a bowl.

Heat half a tsp of oil in a pan, add a pinch of mustard seeds and curry leaves.
When mustard seeds almost stop sputtering, remove and add this to above chayote chutney.
Serve chayote chutney with steamed rice or with dosa.

Raw Mango Chutney

Ingredients:

Raw Mango 1 large
Jaggery (grated) 2 – 3 tbsps
Dried Red Chiles 1
Panch Phoran 1/2 tsp + a big pinch
Turmeric Powder a big pinch
Salt to taste
Mustard Oil 1 tsp

Method of preparation:

Roast a big pinch of panch phoran till aromatic and grind it into fine powder.
Wash, chop off hard ends, peel and cut the raw mango into half.
Remove seed and chop raw mango into small pieces.

Heat oil in a sauce pot, add 1/2 tsp of panch phoran and the dried red chile.
Once panch phoran starts spluttering, add raw mango pieces, jaggery, turmeric, quarter cup or more of water and salt.
Cook covered till mango pieces turn soft and mushy.
Mash a little if required and season with a pinch of salt if required.
Once cooled to room temperature, mix in roasted panch phoran powder.
Serve amer chutney as a last course to a meal.