Challa Pulusu with Bottle gourd -Variety 1

Ingredients:

Sorakai or Locky 1/2 medium sized

Curd 2 cups (Rice cooker cups) or 1 glass

Besan or Senaga pindi 2 teaspoons

Mustard seeds 3/4 teaspoon

Menthi seeds 1/2 teaspoon

Red chillies 3

Jeera 1/4 teaspoon

Curry leaves 1 bunch or 8 to 10 leaves

Hing 2 pinches
Red chilli powder 1/2 teaspoon

Tumeric powder 2 pinches

Coriander leaves handful

Ghee or oil 2 teaspoons

Salt as needed

Preparation:

1. Wash the sorakai or locky and peel the outer skin.Cut the locky or sorakai or anapakai into medium sized pieces. 

2. In a bowl add water and the sorakai pieces ,little salt and 1 pinch of tumeric and cook the pieces. You can cook in cooker also. Drain the water and keep the pieces aside.

3. Take the curd in a bowl add 1/2 cup water ,besan or senaga pindi to the butter milk and mix well.

4. Heat a pan add oil or ghee after it is heated turn to medium flame. Add menthi seeds, jeera , red chilli cut into 3 pieces ,mustard seeds ,curry leaves and hing. When mustard seeds  start to spulter ,turn to low flame  add the the butter milk mixture to it.

5. Ensure that it is low flame. After 2 minutes add the sorakai or locky pieces to it. Add turmeric, red chilli powder , salt  and mix well.

6. When it starts to bubble and boil  switch off the stove. Garnish with coriander leaves.

Flakes Dosa

Flakes are a good source of omega 3 fatty acids which are good for brain development in kids and good for heart too.

Ingredients:

Dosa batter 6 cups

(For dosa batter preparation click here

Flakes        2 cups

Oil              For spreading on dosa in a small bowl

Salt as needed

Preparation:

1. Mix dosa batter and flakes well.

I have purchased this at whole foods.

2. Heat a dosa pan when the pan is heated add few drops of oil to it. Spread the batter into a 6 to 7 inch round dosa. Spread the oil on the sides of the dosa.

3.After it is cooked on one side flip it over to the other side and leave for about 45 to 60 seconds on medium flame.

Serve with chutney or podi .

Onion Chutney

Kindle Wireless Reading Device, Wi-Fi, 6" Display, Graphite - Latest Generation

Ingredients:
Onions 2 medium sized
Green chillies  2
Tamarind        1/2 inch piece
Salt as needed


For Garnishing (optional)
Mustard seeds   1 teaspoon
Urad dal              1 teaspoon
Red chillies          2
Oil                        1 teaspoon


Preparation:
1. Cut onions and green chillies into small pieces.
2. In a mixie or blender add onions ,green chillies, salt ,tamarind, little water and make it into a coarse paste. 
3. Heat a pan add oil add mustard seeds ,urad dal and red chillies cut into three pieces when urad dal change the color.
4.Garnish the it on the chutney and mix well.

Alma Pickle

Amla is a good source of vitamin C. In US we dont get fresh amla so I made pickle with frozen  amla.

Ingredients:

Amla or Usirikaya frozen 7 big sized amla

Red chilli powder 3 teaspoons or 1 tablespoon

(adjust accordingly)

Mustard powder 2 teaspoons

Tumeric powder 2 pinches

Mustard seed 1 teaspoon

Oil 2 table spoons 

preferably sesame oil

Hing 2 pinches

Red chillies 2

Salt as needed

Preparation:

1. Add water to a bowl , after water is boiling put amla in boiling water for about 5 minutes. They will become soft .

2. Deseed the amla. Make it into a fine paste in mixie or grinder.

3. Heat a pan add oil to it after 2 teaspoons oil is heated add mustard seeds , slit red chillies into 3 or 4 pieces and hing.

4. When mustard seeds start to pop add the amla paste. When the paste thickness switch off the stove. 

5. Add red chilli powder, mustard powder,tumeric powder and salt to amla paste and mix well.

6. Heat a pan add the remaining oil and after oil is hot add to amla pickle. Refrigirate it.

Brinjal Coriander Chutney - Variety 1

Ingredients:

Brinjals 3 small

Coriander leaves 1/2 bunch

Tamarind 1/2 inch 

Ginger   1/2 inch

Green chillies 2

(adjust acoordingly)

Oil 2 teaspoons

Salt as needed

Preparation:

1. Wash and cut the brinjals into pieces. Heat a pan add oil after oil is heated add the brinjal pieces and  cover the pan. After the brinjal is cooked .Switch off the stove. Add coriander and tamarind. They soften because of heat of brinjal it will be easy while grinding.

2. In a mixie add the brinjal pieces ,ginger, green chillies, tamarind and salt . Add  very little water and make into a soft paste.

Instant Lemon Karam

Ingredients:
Red chilli powder 1 teaspoon
Jeera                     1/2 teaspoon
Oil                          1/2 teaspoon (optional)
Lemon juice          2 teaspoons
Salt as needed


Preparation:
1. In a bowl add red chilli powder ,jeera and salt. Mix well.

2. Add the lemon juice and oil (optional) and mix well.
Serve with dosas,rice or idlies .

Potato Fry

Ingredients:

Potatoes 1 pound

Turmeric powder 1 pinch

Red Chili powder 1 teaspoon

(adjust accordingly)

Oil 2 tablespoons

Salt as needed

Preparation:

1. Cut potatoes  into even sized cube pieces.

2. Heat a pan and add oil after oil is heated turn into medium low flame and add the potato pieces. 

3. After they turn into golden color add salt , turmeric powder and mix well.

4. When they are cooked and crispy add red chilli powder mix well and switch off the stove.