Palak-Chana Vada.

Palak-Chana Vada is a variety snack item and can be easily prepared.

Ingredients:
Palak chopped(Spinach)                      : 1cup.
Chana/Chana Dal                                 : 1cup.
Rice flour                                             : 1/2cup.
Baking Soda                                        : a pinch.
Ginger paste                                         : 1spoon.
Onion (Chopped)                                 : 1/2cup.
Green chillies/Red chilly powder            : 1spoon.
Salt                                                       : 1spoon.
Oil                                                         : for deep frying.
Jeera(Cumin Seeds)                              : 1spoon.
Azhwain(Vaamu)                                   : 1/2spoon.
Corn flour                                              : 1spoon.
Curry leaves(Kadipatta)                         : 1/2cup.

Preparation:
Soak the Chana in water for 8 hours and drain out the water. Now blend the Chana into a rough paste. Cut the Palak into small pieces. Now take a bowl, add the Chana paste, Palak pieces, Rice flour, Onion pieces, Corn flour, Jeera, Azhwain,Curry leaves, Red Chilly powder, Baking soda & Salt. Mix them properly. Now heat a pan with the required amount of Oil used for deep frying. When the Oil gets heated, make a small balls from the dough mixture. Take a polythene cover, put the ball on the cover and slightly press with your fingers and after that put them into the pan for deep frying. Stir the Vada upside down and remove into a plate. Continue the process until the dough completes. Now the hot & spicy Palak-Chana Vada is ready to serve and eat.

Note: By adding Salt, the dough gets smooth & silky. Be careful start frying immediately after adding Salt. Add Besan(Gram flour) in that case.

Apple Jam (Home-made).

Apple Jam can be prepared without preservatives & colours at home.

Ingredients:
Apples                                          : 3.
Sugar                                            : 1&1/2 cup.
Ghee                                             : 1spoon.

Preparation:
Peel out the skin on the Apples and cut the Apples into cube-size pieces. Now bake the Apple pieces in Microwave for 4 minutes. Now heat a pan at medium flame and add a spoon of Ghee. Blend the baked Apple pieces until they becomes soft & smooth in a blender. Now add the Apples smoothie into the pan and stir it. Now add Sugar and mix it thoroughly. Cook it for 5 minutes until the Sugar gets melted and the mixture gets a little bit thick. Now the homemade Apple Jam is ready to apply on bread/chappathi.


Note: Keep this Jam in refrigerator.

Semiyaa-Veg Pulihora.

Semiyaa-Veg Pulihora is a different kind of pulihora , kids love to eat.

Ingredients:
Semiyaa                                           : 1cup.
Carrots(Chopped)                            : 1/2cup.
Beans(Chopped)                              : 1/2cup.
Potatoes(Chopped)                          : 1/2cup.
Peas                                                 : 3/4th cup.
Groundnuts                                       : 3/4th cup.
Tamarind Pulp                                  : 1/2cup.
Green Chillies                                   : 5.
Turmeric                                           : 1/2spoon.
Salt                                                   : 1spoon.
Chana Dal                                     : 1/2spoon.
Urad Dal                                       : 1/2spoon.
Jeera(Cumin Seeds)                       : 1/2spoon.
Mustard Seeds                               : 1/2spoon.
Hing(Asfoetida)                              : 3/4th spoon.
Oil                                                  : 1&1/2spoon.
Red-Chillies                                    : 1.


Preparation:
Cut the Green Chillies into four halves each. Cook the Semiyaa with sufficent water & half spoon of Oil in a pan at a medium flame. When the Semiyaa gets cooked, then strain out the water with the help of a strainer and immediately pour some cold water on the cooked Semiyaa. Now take a pan and heat with a spoon of Oil. When the Oil gets heated,fry the Green Chillies for a minute and remove the Green Chillies from the pan and mix them into Tamarind Pulp. Now in that pan, add Chana dal, Urad dal, Jeera, Mustard seeds & Red Chillies. When the tadka turns into light brown colour, add Hing,Turmeric & Ground nuts and fry them for 2 minutes. Now add all the Chopped Vegetables and cook for 5 minutes by covering the pan. When vegetables gets cooked, add cooked Semiyaa, Tamarind Pulp & Salt and mix them properly. Now the delicious Semiyaa-Veg Pulihora is ready to serve and eat.

Note: After cooking Semiyaa, drain out the water and immediately pour some cold water and strain it.Cook the fried Green Chillies with Tamarind Pulp for 5 minutes, it will reduces the spicy in it.

Chana Roti.

Chana Roti is a simple and spicy snack item.

Ingredients:
Chana (Chick-Peas)                        : 1cup.
Rice flour                                         : 1cup.

Carom seeds(vaamu)                        : 1/2 tablespoon.
Red-Chilly Powder                          : 1 spoon.(approx)
Salt                                                  : 1/2spoon (approx)
Oil                                             

Preparation:
Soak Chana in water for overnight. Next day morning,  Drain the water out. Now take a bowl, add Rice flour, soaked Chana, carom seeds, Red-Chilly powder & Salt. Mix them with adding Water. The dough should not be too hard and too smooth. Now heat a pan/kadhai on the stove at medium flame. When the pan/kadhai gets heated, place a small portion of dough on the pan and press it with hand slightly, to form, a shape of roti(sprinkle a little water to spread even). Now spread Oil evenly on the roti and cover the pan with a lid. Cook it for 2 minutes on a low flame. Now turn other side byand cook it for another 2 minutes. Remove the roti into a plate when it turns into golden brown colour. Now the Chana Roti is ready to serve and eat.

Note: Cook the roti on low flame flame.

Rajma Dal(Kidney-Beans Dal).

Rajma Dal                        : 1/2cup.
Toor Dal(Kandi Pappu)    : 3/4cup.
Carrots                             : 2.
Onion                               : 1/2.
Tomatoes                         : 1.
Coriander                         : 2stems.
Red-Chilly Powder           : 1/2spoon.
Salt                                   : 1spoon.
Oil                                    : 1spoon.
Green Chillies                    : 2.
Chana Dal                         : 1/2spoon.
Urad Dal                           : 1/2spoon.
Mustard Seeds                  : 1/2spoon.
Jeera(Cumin Seeds)             : 1/2spoon.
Hing(Asafoetida)                  : a pinch.
Turmeric                              : a pinch.

Preparation:
Soak Rajma(Kidney Beans) in water for 6 hours. Cut Carrots, Tomatoes, Onions & Coriander into small pieces. Cook the Toor Dal , Rajma , Turmeric,a pinch of Salt & Green Chillies with adding required water in a pressure cooker. Wait for 3 whistles. Now take a pan and heat at a medium flame on the stove. Now add Oil. When the Oil gets heated, add Chana dal, Urad dal, Mustard seeds & Jeera . When the tadka turns into light-brown colour, add Hing & Onion pieces and fry for a while. Now add Carrot & Tomato pieces and cook for 5 minutes by covering the pan with a lid. When the pieces gets cooked, add the cooked Dal & Rajma. By stirring add Red-Chilly powder, Salt & Coriander. Now Rajma Dal is ready to serve and eat.

Note: Soak Rajma in hot water to get quickly soaked.

Lemon-Rice.

Lemon-Rice is also known as Pulihora or Chitra-Annam in South-India. Kids usually love it.

Ingredients:
Rice                                    : 1/2glass.
Lemon                                : 1.
Turmeric                             : 1/2spoon.
Salt                                     : 1spoon(approximately)
Green-Chillies                     : 4.
Red-Chillies                        : 2.
Oil                                      : 1&1/2spoon.
Chana Dal                           : 1spoon.
Urad Dal                             : 1spoon.
Mustard Seeds                        : 1spoon.
Jeera(Cumin Seeds)                 : 1spoon.
Hing(Asfoetida)                       : a pinch.
Ground nuts                             : 3/4cup.

Preparation:
Wash the Rice and cook with appropriate water in a pressure cooker. Wait for 3 whistles. Remove the Rice into a bowl. Cut the Green Chillies into two halves. Now heat a pan at a medium flame and add Oil. When the Oil gets heated, add Chana dal, Urad dal, Mustard seeds , Jeera & Red-Chillies. When they turn into light-brown colour, add Groundnuts and roast for a while. Now add Green Chillies & Hing. Now pour this tadka on the Rice in a bowl. Mix very well. Now add Lemon juice & Salt  and mix properly. The Lemon- Rice is ready to serve and heat.

Note: Don't pour the Lemon juice & Salt on the very hot Rice, let the Rice be warm.

Mixed-Veg Curry.

Mixed-Veg Curry is very rich in  Proteins,Carbohydrates,Vitamins & Fiber. It can taken with Rice/Chappathi/Paratha.

Ingredients:
Cauliflower                           : 3/4th of flower.
Cabbage(Chopped)              : 1/2cup.
Carrots                                 : 1.
Tomatoes                              : 2.
Capsicum(Chopped)             : 1/2cup.
Beans (Chopped)                  : 1/2cup.
Spring Onions                        : 2.
Peas                                      : 1/2cup.
Ginger-Garlic paste                : 1/2spoon.
Red-Chilly Powder                     : 1/2spoon.
Salt                                             : 1/2spoon.
Turmeric                                     : a pinch.
Coriander(Chopped)                   : 1spoon.
Onion (Chopped)                        : 1/2.
Oil                                               : 1spoon.
Mustard Seeds                             : 1/2spoon.
Jeera(Cumin Seeds)                      : 1/2spoon.
Garam-Masala Powder                 : 1/2spoon.


Preparation:
Cut all the vegetables into small pieces. Take a pan, add Oil and heat at a medium flame. When the Oil gets heated, add Mustard seeds & Jeera and fry it. Now add chopped Onions and roast them until they turns light-brown colour. Now add all the chopped vegetables and cook them for 10 minutes by covering the pan with a lid. When the vegetables gets cooked, add Turmeric, Red-Chilly powder, Salt & Garam-Masala. Cook for another 5 minutes. Now add chopped Coriander at last. And the Mixed-Veg Curry is ready to serve and eat.

Note: Keep the Cauliflower pieces in warm Water, the worms/bacteria will dead.

Carrot-Mooli Paratha.

Carrot-Mooli Paratha contains Proteins, Carbohydrates & Vitamins.

Ingredients:
Wheat flour                             : 1&1/2glasses.
Carrots(Grated)                      : 1/2cup.
Raddish(Grated)                     : 1/2cup.
Coriander(Chopped)              : 3/4cup.
Azhwain(Vaamu)                    : 1/2spoon.
Red-Chilly Powder                 : 1/2spoon.
Salt                                         : 1/2spoon.
Ghee                                       : 1spoon.
Jeera(Cumin Seeds)                : 1spoon.
Water                              : 1/2glass(approximately).

Preparation:
Take one and half glasses of Wheat flour in a bowl. Add grated Carrots, grated Raddish, Azhwain, chopped Coriander, Red-Chilly powder, Salt, Jeera & Ghee. Now mix all these ingredients by adding required Water for the preparation of dough. Heat the pan at a medium flame,make small round balls from the dough. Now dip the balls in the flour and press them with rolling pin. Don't press too hard. When the pan gets heated, fry both sides of the Parathas by adding a spoon of Ghee.

Note: Squeeze the water from Raddish before adding to the Wheat flour. Don't press too hard with rolling pin as we often do for Chappathis.

Beerakaaya Podikura (Ridge Gourd Curry).

Beerakaaya Podikura is a curry that can be taken with Rice/Chappathi or even with Rasam.

Ingredients:
Ridge Gourd(Beerakaaya)                 : 1.
Toor Dal(Kandi Pappu)                     : 1/2glass.
Red-Chilly Powder                            : 1/2spoon.
Salt                                                    : 1/2spoon.
Turmeric                                            : a pinch.
Oil                                                     : 1&1/2spoons.
Red-Chillies                                       : 1.
Water                                                : 1/2glass.
Chana Dal                                    : 1/2spoon.
Urad Dal                                      : 1/2spoon.
Mustard Seeds                             : 1/2spoon.
Jeera(Cumin Seeds)                      : 1/2spoon.

Preparation:
Cut the Ridge-Gourd into pieces(cubes). Roast the Toor Dal in a pan at medium flame. When the Dal turns into light-reddish, remove and shift into pressure cooker with adding half glass of Water & Turmeric. Wait for 2 whistles. Now remove from the cooker and drain out the Water from the boiled Dal. Heat the pan with one and half of Oil in it at a medium flame. When the Oil gets heated, add Chana dal, Urad dal, Mustard seeds,Red-Chillies & Jeera. When the tadka turns into brown colour, add the Ridge-Gourd pieces and cover the pan with a lid. Cook for 5 minutes until the pieces turns a little soft. Now add the boiled Dal, Red-Chilly powder & Salt. Cook and fry for another 5 minutes. Now the curry is ready to serve and eat.

Note: To get the Dal cooked quickly and unsticky, add Turmeric and a two drops of Oil in the pressure cooker. The drained Dal water can be used to prepare Rasam.

Mixed-Raita.

Mixed- Raita can be taken with Rice or Chappathi or Paratha or Biryaani.

Ingredients:
Curd                                       : 1&1/2cups.
Carrot(Grated)                        : 1/2cup.
Raddish(Grated)                      : 1/2cup.
Tomato pieces                         : 1/2cup.
Green Chillies                          : 2.
Ginger                                     : small cube.
Azhwain(Vaamu)                     : 1/2spoon.
Oil                                           : 1/2spoon.
Chana Dal                               : 1/2spoon.
Urad Dal                                 : 1/2spoon.
Mustard Seeds                            : 1/2spoon.
Jeera(Cumin Seeds)                     : 1/2spoon.
Hing                                            : a pinch.
Turmeric                                      : a pinch.
Salt                                              : 1/2spoon.
Coriander(Chopped)                    : 1spoon.
Preparation:
Squeeze the water from grated Raddish. Blend the Green Chillies & Ginger in a blender. Beat the Curd until it becomes smoothie. Now bake the grated Carrot, grated Raddish & Tomato pieces in Microwave oven at 20 seconds. Now add this baked mixture into the Curd. Add the Green Chillies paste, Azhwain, Salt & Coriander into the Curd. To give tadka to the Curd,heat pan at a medium flame, add Oil. When the Oil gets heated,add Chana dal, Urad dal, Mustard seeds & Jeera. When the tadka turns brown colour, add Hing and switch off the stove. Pour this tadka into the Curd. And the Mixed-Raita is ready to serve and eat.

Note: Squeeze the water from the grated Raddish otherwise the Curd gets spoiled,

Poornam-Bhuralu.

Poornam-Bhuralu is a very famous South-Indian sweet recipe usually made in Festivals.


Ingredients:
Chana Dal                                  : 1&1/2cup.
Jaggery                                       : 1&1/2cup.
Elaichi powder                            : 1spoon
Urad Dal                                     : 2cups.
Rice                                            : 1/2cup.
Salt                                             : 1/2spoon.
Baking Soda                                : a pinch.
Cashew nuts                                : 4 ( make them into small pieces).
Oil                                               : according to the frying.


Preparation:
Soak the Urad dal & Rice with Water at late night. Soak the Chana dal with Water in another separate bowl.  On next day morning, blend the soaked Urad dal & Rice into a fine paste (just like dosa paste). Remove the Urad paste into a bowl. Add Baking Soda & a spoon of cool Oil into the Urad paste and leave it for 4 hours. Now cook the soaked Chana dal with a little bit of Water in a pressure cooker. Wait for 3 whistles. After the boiled Chana dal gets cooled, blend the Chana dal, Jaggery & Elaichi powder into a thick paste. Now remove this sweet stuff paste from the blender and add Cashew nuts pieces to it. Now make a small rounded balls with these sweet paste.  Now heat a pan by pouring the sufficient Oil required for frying at a medium flame. Add Salt to the Urad dal paste. When the Oil gets heated, dip the stuffed sweet balls into the Urad dal paste and then put it into the Oil. Now fry them until they turns into brown colour. Now the Poornam-Bhuralu are ready to serve and eat.


Note: If the Chana dal paste becomes very soft and are not coming to make round ball, then fry that paste on a pan at a medium flame,until the paste becomes thick.

Baingan-Masala.

Baingan-Masala is a curry that can be taken with Rice or Chappati.

Ingredients:
Brinjal (small size)                         : 6.
Groundnuts                                   : 1/2glass.
Chutney Dal                                  : 3/4glass.
Red-Chillies                                   : 2.
Salt                                                : 1/2spoon.
Turmeric                                        : a pinch.
Jeera (Cumin Seeds)                      : 1/2spoon.
Onion                                             : 1.
Peas (Mutter)                                 : 1/2glass.
Oil                                             : 3tablespoons.
Water                                        : 1glass.
Tomatoes                                  : 1.
Coriander                                  : 2stems.

Preparation:
Chop the Onion, Tomato & Coriander into small pieces. Cut the Brinjal into four-halves with removing its head. Take a pan,at a medium flame roast the Groundnuts until they changes its colour. Now remove the roasted Groundnuts from the pan and wait until it gets cooled. Add Oil into the pan at a medium flame. When the Oil gets heated,add the Brinjals into it. By covering the pan with a lid, cook it for 10 minutes. Now blend the Groundnuts,Chutney dal,Red-Chillies & Jeera into a fine powder. Add Onion pieces & half glass of Water into the blender and make a fine paste. After 10 minutes, the Brinjals in the pan starts changing its colour and turns into soft. Now add Tomato pieces & Peas into the Brinjals and cook it for 2 minutes. Now add that Masala paste(blended) ,Salt & Turmeric.You can also add half glass of Water and cover it with a lid. Cook it for another 5 minutes. Before switching off the stove,add the finely chopped Coriander. Baingan-Masala is ready to serve and eat.

Note: Cook the Baingan-Masala recipe at a medium flame with patience.

Chana-Chaat.

Chana-Chaat is a spicy snack item.

Ingredients:
Chick peas(Black Chana)                     : 1cup.
Red Chilly Powder                               : 1/2spoon.
Salt                                                      : 1/2spoon.
Turmeric                                              : a pinch.
Onion                                                  : 1/2.
Coriander                                            : 2stems.
Oil                                                       : 1&1/2spoon.
Lemon Juice                                        : 1spoon.
Chana Dal                                           : 1/2spoon.
Urad Dal                                             : 1/2spoon.
Mustard Seeds                                    : 1/2spoon.
Jeera(Cumin Seeds)                             : 1/2spoon.
Hing(Asfoetida)                                    : a pinch.
Chaat Masala                                       : 1/2spoon.

Preparation:
Soak the Chana(Chick-Peas) in Water for 8hours.Cut Onion into very small pieces. Now boil the Chana in a pressure cooker by pouring the water required. Add a pinch of Salt & Turmeric to it and wait for 4 whistles. Now drain out the Water. Heat a pan at a medium flame on the stove with one and half spoon of Oil. When the Oil gets heated,add Chana dal,Urad dal,Mustard seeds & Jeera into it. When the tadka turns a little brown colour add a pinch of Hing to it. Now, add the Onion pieces and roast them until they turn into light-brown colour. After that,add the boiled Chana into the tadka. Cook for 5minutes by covering the pan with a lid. Now add Red-Chilly powder, Salt & Chaat Masala. Cut the Coriander into small pieces and add. Before switching off the stove,add a spoon of Lemon juice and mix very well. Now very hot & spicy Chana-Chaat is ready to serve & eat.

Note: Add Turmeric & Salt in the cooker, the Chana gets quickly cooked.                               

Chudwa.

Chudwa is a namkeen recipe.

Ingredients:
Thin Poha                                : 4cups.
Groundnuts                              : 3/4cup.
Chutney Dal                             : 3/4cup.
Green Chillies                           : 2.
Oil                                           : 3tablespoons.
Sugar                                       : a pinch.
Red Chilly Powder                   : 1/2spoon.
Salt                                          : 1spoon.
Turmeric                                  : 1/2spoon.
Hing(Asfoetida)                        : a pinch.
Chana Dal                                : 1/2spoon.
Urad Dal                                        : 1/2spoon.
Mustard Seeds                               : 1/2 spoon.
Jeera(Cumin Seeds)                       : 1/2spoon.

Preparation:
Fry the thin Poha in a pan at a low flame without Oil, until they get crispy. When the Poha gets crispy, remove from the pan. Now in that pan,add Oil. When the Oil gets heated, add Chana dal, Urad dal, Mustard seeds & Jeera into it. When the tadka gets into light brown colour,add Hing into it. Then, add Ground nuts and fry them. After the groundnuts get roasted,add Chutney Dal & Green Chillies.Now add Turmeric,Hing,Red Chilly Powder & Salt into it and stir it. At last, add  the roasted Poha and stir it for a while.After stirring,immediately remove the mixture from the pan. Now the Chudwa is ready to serve and eat.

Note: Before planning to prepare Chudwa, keep the Poha at the Sunlight for 10minutes in order to get crispy nature.

Dry-Fruits Laddoo.

Dry-Fruits Laddoo is a very easy & simple recipe to prepare.

Ingredients:
Akrots (Walnuts)            : 1cup.
Pistachchios                    : 1cup.
Cashew nuts                   : 1/2 cup.
Almonds                          : 1 cup.
Ghee                              : 5 tablespoons.
 Sugar              :  2cups.
Water                             :  one & half cup.
Elaichi Powder                :  a pinch.
Milk(optional)                               : 1spoon.
Preparation:
First of all,Roast all the dry fruits separately  and  blend all the Dry-Fruits(Akrots, Pistachchios, Almonds & Cashew nuts) in a blender, until they become into a powder.  Now take a pan, add two cups of Sugar into it. Heat the pan at a medium flame on the stove. Pour one & half cups of water into the Sugar to make a syrup.  Wait until the syrup gets a little thick. Now by stirring properly add the Dry-Fruits powder into the Sugar syrup. Add, five  tablespoons of Ghee, a pinch of elaichi powder, one spoon of Milk into the mixture.  Stir regularly, until the mixture gets thick and leaves the pan. Now remove the mixture from the pan & start making Laddoos, before it gets cooled.  Now the laddoos are ready to serve and eat.

Note: Add the Dry-Fruits powder by stirring the syrup regularly, so that the lumps cannot be formed.

Pongal

Pongal is a very famous South Indian sweet dish usually made at the time of  Sankranthi Festival.

Ingredients:
Rice                                      : 1cup.
Jaggery                                 : 1/2cup (according to your taste).
Moong dal                            : 3/4cup.
Dry Coconut pieces              : 3/4cup.
Elaichi Powder                      : pinch.
Milk                                      : 1 tablespoon.
Cashew nuts                          : 5.
Groundnuts                            3/4 cup
Kismis                                   : 6.
Ghee                                     : 3 tablespoons.
 Water                           : 1/2 glass.
Preparation:
Firstly, wash the rice properly with water. Now take a pan,pour a tablespoon of ghee into it, and fry the Dry Coconut pieces & Cashewnuts until they become light brown colour and now fry Kismis too. Now fry Groundnuts in the same pan  and remove  after they get roasted,add the moong dal into the same pan and fry a little. Now take out the Moong dal from the pan. Take a pressure cooker, place the Washed Rice,Moong dal, Milk and Water into it. Put the whistle on the cooker. Wait for three whistles.  Now again, take a pan, pour a tablespoon of Ghee into it. Add the boiled rice, Jaggery, roasted Cashewnuts and Kiss miss into the pan, stir it for 5minutes until the jaggery gets melted. Before turning off the stove,add a pinch of Elaichi powder into it. Now the Pongal is ready to serve and eat.

Note: Pour one  spoon of ghee in the cooker, so that the rice won't get sticky to the cooker.                

Besan Laddoo

Besan laddoo is a mouth-watering sweet recipe. It can be prepared within 15minutes.

INGREDIENTS:

Besan (Bengal gram flour)     : 2cups.

Powdered Sugar                 : 2cups.

Ghee (melted)                     : 1/2 cup.

Elaichi                                 : 4.

Cashew nuts                        : 5nuts make into small pieces.

Preparation
First of all, fry the cashew nut pieces with two tablespoon of ghee. After frying them to a light brown colour, take out of the pan and keep aside.  Now in that pan, fry the 2cups of flour at a medium flame by adding ghee into it. It should be stirred and  roasted until it changes into light golden-red colour. Now after changing its colour,turn off the stove and remove it from the pan.  Place it into a bowl. Now add elaichi  powder, roasted cahsew nuts and powdered sugar into it before getting cool. To make laddoos, rub a little portion of ghee to your hands. Very tasty and yammy besan laddoo is ready to serve and eat.

Note: The flour has to be stirred regularly at a medium flame.