Pesarattu

Ingredients:
1cup whole green gram
1/4 cup dosa rice
1/2 inch ginger
1green chilli
2tsp chopped coriander leaves
2 onions (finely chopped)
salt
oil

• Wash and soak green gram and rice for 7 hrs.
• Grind them into fine paste along with ginger, green chilli and coriander leaves and allow them to ferment for 8 hrs or over night.

• Add salt and mix well.
• Heat pan,pour one ladle full of batter and spread it in a circle,sprinlke  a little of finely chopped onions all around the dosa.
• Also add 1tsp of oil along the edges of the dosa and turn the flame to high.

• When it starts browning,reduce the flame and flip the dosa and cook for few seconds.
• Remove and repeat the same with the remaining batter.
• Serve it with any chutney or pickle of ur choice.

Note:The pan should be hot before making each dosa.
Tips:We can add chopped ginger along with onions to sprinkle on dosa.

Mullakada Bangaladumpa koora

Ingredients:
1 big Drumstick
2 medium potatoes
2 tomatoes
2 onions
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1 sprig curry leaves
1/2 tsp red chilli powder
1/4 tsp turmeric powder
salt
oil

• Chop the drumstick in 1-1 1/2 inch pieces,peel the skin off slightly.
• Peel the skin off potatoes and chop them in chunks.
• Heat oil in a pan add the mustard seeds,cumin seeds,curry leaves and fry them.
• Now add chopped onions and fry them,next add potato chunks,drumstick pieces,chopped tomato peices,salt and turmeric powder mix well and cook for 5 min with cover on.
• When the tomatoes are soft add 1 cup water and cook for another 10 min with cover on until drumstick pieces are soft.
• Now add red chilli powder and cook until gravy thickens.
• Turn off the flame and serve it with plain rice.

Tips:We can  add cucumber also ,while adding cucumber there is no need of tomatoes.

Tiffins Chutney

All time chutney for any type of tiffin item -  idli or dosa or upma.

Ingredients:
1/4 cup ground nuts
1/2 cup fried gram
5 green chillies
4 garlic cloves(peel the skin)
1/4 tsp tamarind juice
salt
Tempering:
1/4 tsp mustard seeds
1/4 tsp cumin seeds
5 curry leaves
oil

• Dry roast the ground nuts,cool them and peel the skin off.
• Fry the green chillies in little oil.
• Now grind all the ingredients peanuts,garlic,greenchillies,tamarind juice,fried gram,salt by adding water little by little into a fine paste of  medium consistency.
• Heat 1/2 tsp oil in a pan and add the ingredients under tempering.Pour this tempering into chutney mix well and serve.

Masoor Dal Curry

Ingredients:
1 cup masoor dal
4-5 green chillies
1/2tsp ghee
1/4 tsp turmeric powder
2tsp chopped coriander leaves
salt
Tempering:
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 sprig curry leaves
oil

• Heat ghee in a deep bottomed pan/pressure cooker fry the washed masoor dal for few seconds.Add salt,turmeric powder mix well,add enough water close the lid/pressure cook until soft.
• Mash the cooked dal slightly and add miced green chillies and chopped coriander leaves and cook for another minute.
• Take another pan,heat oil add the ingredients under tempering and fry them.
• Pour this tempering into cooking dal,cook for a sec and turn off the flame.
• Serve this with plain rice,ghee and a pickle on the side.

Cabbage Potato Curry

Ingredients:
250g cabbage
2 medium potatoes
1 onion
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1 sprig curry leaves
salt
oil

• Boil,peel and mash the potatoes.
• chop the cabbage very finely and boil it until soft.
• Heat oil in a pan, add mustard seeds,cumin seeds and curry leaves.
• Now add chopped onion and fry them.Add mashed potato,boiled cabbage,salt,turmeric powder mix well and fry for few seconds.
• Add red chilli powder cover and cook for another 3 min while stirring in between.
• Turn off the flame and serve it with plain rice or chapathi.