Poha (Atukula Upma).

Poha is a very tasty snack item and can be made within 5 minutes.

Ingredients:
Beaten Rice (Atukulu)                   : 2cups.
Onion                                           : 1.
Potato                                          : 1.
Green Peas                                  : 3/4th cup.
Groundnuts                                   : 3/4th cup.
Chana Dal                                     : 1/2spoon.
Urad Dal                                       : 1/2spoon.
Jeera (Cumin Seeds)                      : 1/2spoon.
Mustard Seeds                               : 1/2spoon.
Turmeric                                      : a pinch.
Green Chillies                               : 3.
Salt                                               : 1/2spoon.
Oil                                                 : 1spoon.
Ghee                                              : 1/2spoon.
Water                                             : 1/2cup.

Preparation:
Chop the Onion, Potato & Green Chillies into small pieces. Heat a kadhai with a spoon of Oil in it. When the Oil gets heated, add Chana Dal, Urad Dal, Jeera & Mustard Seeds and fry them till they turns into light golden color. Now add the Groundnuts, Green Chillies and roast them for 2 minutes. When the Groundnuts gets roasted, add the chopped Onion & Potato pieces, Turmeric, Green Peas, Salt & Ghee and cook them for 5 minutes by covering with a lid. Take a bowl and soak Beaten Rice with a half cup of Water & pinch of Salt for 2 minutes. After 2 minutes squeeze all the Water out. When the Onion & Potato pieces got cooked, add this Beaten Rice into it and mix properly. Cook for another 3 minutes by covering with a lid. After 3 minutes, turn off the stove and shift it into a serving bowl. Now Poha is ready to serve and eat.

Note: You can also use Flattened Rice. But Beaten Rice will be more tastier than Flattened Rice for preparing Poha.

Coriander Chutney (Kottimera kaaram).

Coriander Chutney is generally taken with Rice/ Dosa/ Attu/ Chappathi.


Ingredients:
Coriander                                     : 1 Bunch.
Tamarind Pulp                              : 1spoon.
Jaggery (Optional)                         : Small Cube size.
Red Chillies                                    : 2.
Green Chillies                                 : 2.
Salt                                                 : 1/2spoon.
Turmeric                                          : a pinch.
Chana Dal                                        : 1spoon.
Urad Dal                                           : 1spoon.
Jeera (Cumin Seeds)                           : 1spoon.
Mustard Seeds                                    : 1spoon.
Hing (Asfoetida)                                  : a pinch.
Oil                                                       : 1/2spoon.

Preparation:
Wash the Coriander and keep aside to dry. Now heat a pan with half spoon of Oil. When the Oil gets heated, add the Chana Dal, Urad Dal, Jeera & Mustard Seeds and roast them. Roast them until they turn into light golden color. Now add the Red Chillies & Hing and fry them for 1 minute. Grind this tadka mixture,keep a little quantity of tadka aside to mix afterwards (Chana Dal,Urad Dal, Jeera, Mustard seeds,Hing & Red Chillies) along with the Green Chillies into a fine powder. Now add the Coriander, Tamarind Pulp, Turmeric, Jaggery & Salt and again grind them into a chutney. Remove this Chutney and shift into a bowl and mix the remaining tadka to it. The Coriander Chutney is ready to serve and eat.

Note: You can even replace Tamarind Pulp with Lemon juice. You can avoid Jaggery in order to reduce its sweetness. 

Always use whipper button to grind chutneys 

Upma-Pesarattu.

Upma-Pesarattu is a famous South-Indian tiffin item. It is an excellent combination of Upma & Pesara attu.

Ingredients:
 For Pesara attu:
Whole Green Gram (Pesarlu)               : 1glass.
Rice Flour                                            : 1/2glass.
Green Chillies                                       : 4.
Ginger                                                   : 1 cube sized.
Salt                                                        : 1spoon.
Cumin Seeds (Jeera)                              : 1spoon.
Oil                                                         : Used for preparing attu.

For Upma:
Sooji Rava                                             : 1/2glass.
Water                                                     : 1glass.
Green Chillies                                          : 2.
Ginger                                                     : Small cube size.
Onion                                                      : Half.
Salt                                                          : 1/2spoon.
Chana Dal                                                : 1/2spoon.
Urad Dal                                                  : 1/2spoon.
Jeera(Cumin Seeds)                                  : 1/2spoon.
Mustard Seeds                                          : 1/2spoon.
Oil                                                             : 1spoon.
Ghee                                                          : 1/2spoon.


Preparation:
For Pesara attu:
Soak  the Whole Green Gram with sufficient water for 8 hours. After 8 hours strain out the water. Blend Green Chillies, Ginger & soaked Whole Green Gram until it becomes fine paste. Now add Rice flour, Salt & Cumin Seeds and again grind it by adding sufficient water to get a fine batter. Remove this batter from the blender and shift into a mixing bowl. Heat a pan at a medium flame. When the pan gets heated, take one scoop of batter and rotate it evenly round to get a thin attu with the help of that scoop. Pour one spoon of Oil evenly on the middle and its edges. When the attu gets roasted on one side, turn its other side and wait for 2 minutes. Now remove this attu from the pan into a serving plate. Repeat this method until the batter gets completed.

For Upma:
Chop the Green Chillies & Ginger. Cut the Onion into vertical slices. Now heat a kadhai with one spoon of Oil in it. When the Oil gets heated, add Chana Dal, Urad Dal, Cumin Seeds & Mustard Seeds and roast them until they turns light golden color. When they start turning into light golden color, add chopped Green Chillies, Ginger & Onion and cook them for 2 minutes by covering with a lid. Now pour Water into the kadhai and add Salt & half spoon of Ghee, and again cook for 5 minutes by covering with a lid at a medium flame. When the Water gets boiled, by stirring add the Sooji Rava and cook it for 2 minutes. Turn off the stove and remove from the kadhai and shift into a serving plate.

This is a perfect combination of an South-Indian dish.

Note: By stirring, add Sooji Rava into the boiling water, so that no lumps can be formed.

Moong Dal Chutney (Pesara Pachadi).

Moong Dal Chutney will be more tasty when it is taken  along  with Hot Rice & Ghee.

Ingredients:
Moong Dal                                : 1cup.
Red Chillies                               : 4.
Jeera (Cumin Seeds)                  : 1spoon.
Salt                                            : 1/2spoon.
Hing (Asfoetida)                         : a pinch.
Water                                         : required quantity for grinding

Preparation:
Soak Moong Dal with a sufficient water for 2 hours. Strain the water out. Add, Red Chillies, Cumin seeds in a blender and blend them. When the Red Chillies gets crushed, now add soaked Moong Dal, Hing & Salt and blend it for 2 minutes. By adding Water blend it into a fine paste. Remove this Chutney into a serving bowl and serve it. The tasty- tasty Moong Dal Chutney is ready to eat along with Hot Rice & Ghee.

Note: Add only  the required quantity of Water into the Chutney to get a fine paste.

Sabudana Halwa.

Sabudana Halwa is a mouth-watering sweet recipe which is very tasty & yummy.

Ingredients:
Sabudana (Saggu biyyam)              : 1cup.
Jaggery                                          : 1cup.
Ghee                                              : 1/2cup.
Water                                             : 1/2cup.
Cashewnuts & Almonds pieces        : 1/2cup.
Elaichi Powder                                 : 1/2spoon.

Preparation:
Soak the Sabudana with sufficient water for 4 hours. When the Sabudana gets soaked,squeeze all the water. Blend the soaked Sabudana into a fine paste by adding a little water. Heat a kadhai, pour 1/2 cup of Water in it. When the Water gets boiled, add Jaggery and stir it at a medium flame for 10 minutes. Check the consistency of the Jaggery syrup. It starts becoming a little thick now. Then add the Sabudana paste by stirring it . Stir it frequently so that no lumps are formed. Add Ghee and stir it until it becomes thick and leaves the kadhai. Now take another pan and heat it by adding one spoon of Ghee. When the Ghee gets heated, add the Cashewnuts & Almonds pieces and roast them until they turns into golden color. Now add these Roasted pieces & Elaichi Powder into the Halwa mixture and mix very well. Turn off the stove. Take a plate, rub it with half spoon of Ghee evenly and load the Halwa mixture onto it. When the Halwa getss cooled, cut it into pieces. A very very tasty & yummy Sabudana Halwa is ready to serve and eat.

Note: If the Sabudana is not getting a fine paste after blending, then strain out the Sabudana paste. You will get a fine paste without any Sabudana lumps in it and use it for Halwa.

Palak-Aloo Curry.

Palak-Aloo recipe can be taken with Rice/Chappathi/ Paratha.

Ingredients:
Palak (Spinach)                                       : a bunch.
Potatoes                                                  : 2.
Onion                                                      : 1.
Tomato                                                    : 2.
Green Chillies                                           : 4.
Salt                                                           : 1/2spoon.
Oil                                                            : 2spoons.
Coriander Powder                                    : 2spoons.
Garam Masala                                      : 1/2spoon.
Ginger-Garlic Paste                               : 1/2spoon.
Jeera (Cumin Seeds)                              : 1spoon.
Mustard Seeds                                       : 1spoon.
Hing (Asafoetida)                                   : a pinch.
Turmeric                                                : a pinch.
Cashewnut Paste/ Cream Paste              : 2spoons (Optional)

Preparation:
Peel the skin of Potatoes and cook them with sufficient water in a pressure cooker. Wait for two whistles. Now strain out the water and cut the Potatoes into cube-sized pieces. Finely chop the Onion & Tomatoes into very small pieces. Boil the Spinach & Green Chillies with sufficient water in a kadhai at a medium flame for 5 minutes. Don't cover the kadhai. Now strain out the water  and keep it aside to get cooled. Now take another kadhai, add Oil and heat it at a medium flame. When the Oil gets heated, add the boiled Potato pieces and fry them for 5 minutes. When the Pieces turns into golden color, remove them and keep aside. In that Kadhai, now add Cumin Seeds, Mustard Seeds, Hing & Ginger-Garlic Paste. Fry them. Now add chopped Onion and fry them until they turns light golden color. At this stage, add chopped Tomatoes and cook them for 10 minutes until they becomes soft and smooth. Blend the boiled Spinach & Green Chillies into a fine paste. When the Tomatoes gets fully cooked, add this Spinach paste into the kadhai and stir it. Now add Coriander Powder, Turmeric, Garam Masala Powder & Salt and cook it for another 5 minutes without lid. At last stage, add fried Potato pieces into the mixture paste and mix them. If you want, add Cashewnut Paste/ Cream Paste before turning off the stove.Now the Palak-Aloo Curry is ready to serve hot and eat.

Note: Do not cover the Kadhai , while boiling & cooking the Spinach. By covering, it looses its green color.

Dosaavakaaya (Madras Cucumber Pickle).

Dosakaaya which means Cucumber in English can be used to prepare a spicy Pickle.

Ingredients:
Cucumber                                                    : 1.
Mustard Powder (Aava pindi)                      : 1/2cup.
Red Chilly Powder                                       : 1/2cup.
Salt (Iodized)                                                : 3/4th cup.                                                            
Turmeric                                                       : a pinch.
Sesame Oil (Nuvvula Nune)                                                  : 2spoons.


Preparation:
Chop the Cucumber into small pieces with its skin. Take a mixing bowl, add Mustard powder, Red Chilly Powder, Salt & Turmeric and mix them. Now add these chopped Cucumber pieces into it and mix very well. When they are fully mixed, pour two spoons of Sesame Oil and once again mix them. Leave it for two hours. After two hours you can see the Oil gets oozes out from the Cucumber pieces. Now store this pickle in a air tight Glass bottle.

Note: Here we are not adding too much Oil because in some places the Cucumber will have water in it. Don't take the ripened Cucumber, which can spoil your pickle.