Thavidibillalu (Athama)

Ingredients

Rice nukka - 21/2 allaku
Senibedalu - 2 spoons
Kandipappu - 2 full hands
Coconut - half chippa
Oil - 2 spoons
Salt - 1/2 spoon
Water - 4 cups (this is for 2.5 allaku nukka)

Procedure

Add water, oil and salt in a vessel. Add coconut allow to boil. Grind the pappu and add nukka with it and mix well. Add to the boiling water. Allow it to cook for 5 minutes. Mix well and let it cool down a bit make into patties.

Tips

- Mix the rice nukka and the pappu nukka well
- as it cools down it will absorb the water so dont worry just put this quantity of water.

Rava dosa (Athama)

Ingredients

Rava - 1 cup
Rice flour - 11/2 cup
Maida - 1/2 cup
Oil -2 spoons
Jeera - 1/2 spoon
Curry leaves - 1 string
Hing - 1/2 spoon
Coriander leaves finely chopped
Tadka some mustard seeds and add
Water as necessary depending on consistency

Procedure

Mix all the ingredients and allow to rest for 2 hours. Adjust with water for desired consistency and use. Should do around tava and not in the middle.

Tips

- for more crispness add corn flour

- tava should be hot to get the good dosa

Curd Upma (Athama)

Ingredients

Rice flour - 2 allaku
Water - 2 allaku
Curd - 2 allaku

Thiragabathu

Oil - 10-15 spoons
Mustard seeds - 1 spoon 
Curry leaves - 1 string
Udhipappu - 1 spoon
Senibedalu -1 spoon
Jeera - 1/2 spoon
Hing - 1/2 spoon
Green chilly - 2 nos
Onion -2-4 nos

Procedure

Mix water and curd and keep it ready. Once thirgabathu done and onion is cooked add the water mix. Once starts to boil add rice flour and close half lid and cook for 20 mins. After 20 mins mix well and and close and cook in dum for another 20 mins add oil as required. It is done if the rice flour does not stick to the hand.

Tips

- Oil can be generous
- More the onion better the taste
- This quantity serves 4 

Pachipindi Rota (Athama)

Ingredients 

Rice flour - 1 cup
Water - 1 to 11/2 cup depending on the rice flour
Oil - 2 spoons
Rock salt - 1/2 spoon
Maida - 1/4 allaku

Procedure

Allow water to boil add oil and salt. Once boiling sim it and add rice flour and maida mixture. Keep it open and continue to cook in low flame for 5- 7 minutes. Once done mix it well with a stick into a dough and switch off the flame. Allow it to cool and make into round balls.

Tips 

- 1 allaku gives 6-7 rota
- adding maida ensures the rota doesn't break. can skip the step or add less maida
- mix fast so no lumps are formed and once cool mix it well using your palm to make a dough similar to chapathi

- ensure maida and rice flour are mixed properly before added into the boiling water

- can roll it like a chapathi or use a press

- for a family of 6 (two kids) can put 2.5 allaku rice flour

White Nukka (Athama)

Ingredients

Rice nukka - 1 allaku
Water - 2.5 cup or 3 allaku
Salt - 1 spoon

Thirgabathu

Oil - 10-15 spoons
Mustard seeds - 1 spoon
Senibedalu -1 spoon
Udhi pappu - 1 spoon
Green chilly - 1 
Jeera - 1/2 spoon
Curry leaves - 1 string
Hing - 1/2 spoon

Procedure

Heat a kadai add oil and tadka items. once done add water and once boils add salt. Slowly add nukka mix well and keep it in low. cover it and cook until done, stir in between.

Tips

- oil is very  important
- for 4 people can put 2 allaku

- its done if the upma does not stick to the finger when you touch it

Sooji (Athama)

Ingredients

Rice - 2 allaku
Moong dal - 1/2 allaku or 5 -6 spoons for 1 allaku
Water - 3 cups or 3.5 - 4 allaku
Salt - 11/4 spoon (kallu)

Thiragabathu

Oil - 10 spoons
Mustards - 1 spoon
Jeera - 1/2 spoon
Red chilly - 1 
Senibedalu - 1 spoon
Udhi pappu - 1 spoon
Curry leaves - 1 strand
Hing - 1/2 spoon

Procedure

Heat a kadai and add rice and dry roast until it becomes slightly brown. Take it out and allow to cool. Take a kadai add oil and ingredients under thiragabathu and once cooked add water. Once water boils add moong dal and let it cook for 7-10 mins until it appears to slightly change colour. Add salt and rice and let it boil. Keep the flame in sim and cover. Let it cook until done. Stir occasionally.

Tips

- Serves 4
- If rice is made too brown it consumes more water. normal colour put 3 cups and more brown put 3.5 cups

- rice will not take all the water once u put. its okay just turn sim and keep cooking it will absorp.
- Dont let the moong dal cook too much, just a bit is enough

Pongal Pachipulusu (Athama)

Ingredients

Oil - 2 spoons
Mustard seeds - 1 spoon
Curry leaves - 1 strand
Water - 1 cup
Tamarind paste - 1 spoon
Jaggery - 1 spoon
Salt - 3/4 spoon

To grind

Coconut - 1/4 of hand full
Chutney pappu - 1/2 spoon
Green chilly - 1 no
Coriander - 5-7 strands

Procedure

Heat oil in a kadai. Add mustard seeds once splutters add curry leaves and water. Add tamarind paste, jaggery and salt and allow to boil. Once raw smell goes add the paste and allow to cook for 10 minutes. Adjust consistency by adding water.

Tips 

- serves 4
- boil well to ensure raw smell goes

Pongal

Ingredients

Rice - 1 allaku
Moong dal - 1/2 allaku
Water - 5-6 cups
Salt - 2-4 spoons of table salt
Curry leaves - 1 strand
Ghee - 1 full spoon
Pepper powder - 1/2 spoon
Ginger grated - 1/2 inch

To temper

Ghee - 3 spoons
Jeera - 1/2 spoon
Hing - 1/2 spoon
Cashew - 10 nos
Curry leaves - 1 strand

Procedure

In a pressure cooker add rice, dal and water with some ghee and cook for 5 whistles. Once cool down again keep in sim. Add 1 spoon ghee, salt, curry leaves, pepper and hing and mix well. Once right consistency add grated ginger. On top of grated ginger add the tempered mix. Switch off, close and rest for 10 minutes.

Tips

- Serves 4
- Thickens after switched off

- Adjust the water to change the consistency
- Adding ginger and on top of it tadka helps to reduce the heat of the ginger
- More the ghee better the taste
- Always used table salt don't use kallu uppu

Bombay Chutney (Athama)

Ingredients

To temper

Oil - 2 spoons
Patta - 1 big
Lavangam - 3 peices
Sombu - 1/2 spoon
Curry leaves - 1 strand
Mustard seeds - 1 spoon
Green chilly - 2

Onion - 1 no if big else 2
Carrot/Beans/Cabbage - 1 cup or 2 handful
Tomato - 1 big
Coriander leaves
Besan flour - 4-5 spoons
Sour curd -3 spoon to mix the besan flour
Turmeric - 1/2 spoon
Sugar - one pinch
Salt to taste

Procedure

Pour oil in a kadai, once hot add temper ingredients and once done add onion and cook till translucent. Add veggies and cook for sometime. Add tomato and cook until tomatoes are mushy. Mix besan flour turmeric and curd with some water, ensure no lumps. Add the mixture to the kadai. Add 2 tumblers of water and allow to cook for 15-20 mins. Adjust consistency by adding water. Add coriander and switch off the flame once the besan flour is cooked.

Tips

- Ensure no lumps in besan flour and curd mixture
- add sugar to the veggies to retain colour
- can add one or two garlic pieces for flavour

- serves 4

Rava Kesari (Athama)

Ingredients

Sugar - 1 cup
Rava - 1 cup
Water - 2.5 to 3 cups
Tadka
Ghee - 4 spoons
Nuts - as per preference

Essence for colour - 1 pinch

Procedure

Add ghee and nuts. Once cooked add water and sugar and essence. Let it come to boil. Add rava and keep the flame in sim and cover and cook until done.

Tips

- Let the water come to boil and add rava slowly and stir continuously

Sweet Pongal (Athama)

Ingredients

Rice - 1/2 allaku
Moong Dal - 1 full spoon
Jaggery - 1/2 allaku
Water - 5-6 allaku (same cup that is used to measure rice)
Ghee - 2 -3 spoons Thiragabathu
Nuts - Cashew and Dry grapes for thiragabathu

Procedure

Take a bowl and bring water to boil. Wash and add rice and dal. Keep it in sim and half covered with a plate and allow to cook. When rice can be pressed with hand and it is soft add jaggery and 1 spoon ghee. Allow to melt and let it all come to a semi solid consistency. Finally add tadka of cashew and dry grapes.

Tips

- Ensure water is boiling before rice and dal is added
- Dont cover the bowl fully keep it half covered only with a plate

- Rice should be eating soft not too soft before we add jaggery
 

Tomato Chutney (Athama)

Ingredients

1 big onion
2 tomatoes
1/2 spoon salt
1/2 spoon hing 
1/2 turmeric 
1/2 spoon sugar
1/2 to 3/4 spoon chilly powder

Procedure

Add oil and mustard seeds and curry leaves. Grind onion and add the paste. Once colour changes add all the masala items and saute. Grind tomato and add the paste. Saute until oil separates and it comes together as a muddha.

Tips

- Can substitute some chilly powder with red chilly

- Saute until oil separates and moisture is absorbed

Thavidibillalu (athama)

Ingredients

Rice nukka - 21/2 allaku
Senibedalu - 2 spoons (make nuka)
Kandipappu - 2 handful (make nuka)
Coconut - half chippa
Oil 2 spoons
Salt - 1/2 spoon
Water - 4 cups

Procedure

Pour water, oil and salt in a bowl. Once it boils add coconut and other ingredients. Boil for 5 mins in sim and mix well. Shape into patties.

Tips and Tricks

- Mix the nuka of rice and dal well before pouring it into the boiling water

Udhi vada (athama)

Ingredients

1/2 allaku plus one pidi
pachi rice 1 spoon
1 green chilly
1/2 inch ginger
Kothamali

Procedure

Soak the dal overnight or for 3 hours. Grind with very little water into  a paste. Mix green chilly. grated ginger and finely chopped kothamali and salt. Allow to rest for 10 mins. Then made vada.

Tips

- dough should be ground well with little water.
- should sink and float before adding the masala

Ellachi/Cardomom powder

Ingredients

Take 20 pods of ellachi
White sugar

Procedure

Dry toast ellachi for few seconds until warm. Take the skin out for 10 and add in a mixer with some sugar. Add 10 pieces with skin. Grind into a powder.

Tips
- Ellachi with skin added for ensuring no moisture in the powder

Chaka dosa

Ingredients

Rice nuka - 2 allaku
Kandi pappu - 3/4 of 1/2 allaku to be made into nuka
Senibedalu - 3/4 of 1/2 allaku to be made into nuka
Pesala pappu - 2 full spoons
Sabiyam - 1 full handful
Rock salt - 1 full spoon
Sour curd - to mix everything

Coconut - 1/4 chippa

Thiragabathu

Gingely oil - 6-7 spoons
curry leaves - 1 string
mustard seeds - 5 spoons
hing - 1 spoon
curd molaga - 2 nos

Procedure

Mix all these ingredients with sour curd with salt. Consistency should be semi solid and can add little water. Allow to rest overight. NExt day add coconut and the thiragabathu. Mix well and dough is ready.

Tips
- can add milk or water to adjust consistency in the morning

- serves 4 one time

Pesarat (athama)

Ingredients

1.5 allaku moong dal whole green
1/4 allaku pachi rice
green chilly - 1
ginger -1/2 inch
onion - 1 small or 1/2 big onion
jeera one pinch
curry leaves and coriander - optional
grated carrot and salt before using

Procedure

Soak the dal and rice for 4 hours or overnight. Grind the next day. It doesn't need to be rested overnight. It should be consumed or refrigerated immediately.

Tips
- serves 4

Adai batter

Ingredients

1 allaku idly rice
1 allaku pachi rice
3/4 bengal gram
1/4 moong dal
3/4 thor dal
1/4 udhi pappu

For masala

8 dry red chillies
1 spoon dhaniya
1/2 spoon jeera
1/2 inch ginger
1 spoon rock salt

Optional in the morning add coconut 1/4 to 1/2 chippa and add tadaka of mustard seeds in gingley oil.

Procedure

Soak the masala and rice/dhal ingredients separately for 4 hours. grind and add coconut and mustard seeds. It should not be rested overnight, should be consumed immediately or refrigerated.

Tips

- all rice and pappu together should be 2 allaku

- serves 4

Idly dosa batter (athama)

Ingredients

51/2 allaku idly rice
1/2 allaku pachi pindi
1 allaku udhi pappu
1 handful thick atukul
1 spoon methi
21/2-3 spoons salt

Procedure

Soak udhi pappu for 2-3 hours for 1 allaku udhi pappu can pour 3 allaku water and use this for grinding. Refrigerate it. Soak rice  and other ingredients with rice for 4-5 hours. First grind udhi papu for about 20-30 minutes until fully done. Next grind rice into a small nukka consistency. Allow to rest overnight outside and add salt in the morning.

Tips

- if udhipappu does not grow in quantity while grinding add 1-3 spoons more while soaking
- every 5 minutes pour a little water while grinding udhi pappu.

Attukul Appam

Ingredients

3 allaku pachi rice
3/4 spoon methi seeds
2 spoon udhi pappu
1 allaku thick attukul (optional to soak in a spoon of curd)

Procedure

Soak all for 4 hours. Grind and rest it overnight add salt in the morning and batter should be like appam consistency. To fry only one side.

Tips
- can add soda for softness

Appam - Athama

Ingredients
2 allaku pachi rice
2 allaku idly rice
1/2 allaku udhi pappu
2 spoon methi seeds
2 handfull pidi of cooked rice
1 chippa or 1/2 coconut grind and add to the dough along with salt next day

Procedure

Soak all the ingredients for 4 hours and grind. Allow to rest outside overnight. Next day add coconut and salt and appam is ready.

Tips
- can add coconut milk and not the full coconut
- can add a pinch of soda for softness

Aviri Kudumulu

Ingredients

Nuka - 2.5 allaku
Water - 3 -3.5 cups
Oil - 2 spoons
Senibedalu - 2 spoon
Coconut - 1/2 of a 1/2 chippa 

Salt - 1/2 spoon

Procedure

Add water, oil, senibedalu, coconut and salt. Once boil add nuka and leave for 2 minutes. then mix well and allow to cool. once cool do balls.

Tips

- as it cools it will thicken.

- water depends on the rice flour

Coconut Rice

Ingredients

Ghee - 2 spoon
Oil - 1 spoon

Cashew nut - 2 spoons

Udhipappu - 1 spoon

Ground nuts - 2 spoon

Curry leaves - 1 string

Hing - 1/2 spoon

Red chilly - 1 no

Grated coconut - 1 half

Salt - as required

Cooked

Rice - 1 allaku

Water - 2 allaku

Procedure

Cook rice seperately. Add ghee, oil, add nuts and other let it turn brown add coconut and let it turn slight brown. Put rice and mix.

Tips

- can add avalu and senibedalu to the temper

- can add carrot 

- can add green chilly or red chilly

Semiya Upma

Ingredients

Oil - 6 spoons
Avalu - 1 spoon
Senibedalu - 1/2 spoon
Udhipappu - 1/2 spoon
Curry leaves - 1 strand 
Green chilly - 1-2 nos
Water -2 cups
Semiya -1 cup

Salt - 1/2 spoon

Procedure

Add oil, avalu, pappu, curry leaves, green chilly. Once cooked add water and once boil add semiya. Close the lid and cook until done.

Tips

- For 4 we can put 2 allaku semiya
- can add veggies 
- can add ground nuts 

- semiya is cooked if it doesn't stick to the hand.

Nellika Urpindi

Ingredients

Nellika - 3 big cut into pieces

Coconut - 5-10 pieces

Red chilly -8 -10 nos

Dhaniya - 2 spoons

Nugullu - 1 spoon

Coriander - 2 strings

Jaggery - 2 spoons

Salt - 1 spoon

To temper

Hing - 1/2 spoon

Curry leaves - 1 string

Procedure

Saute nellika and coconut until raw smell goes and turns brown. Allow to cool. Saute other ingredients and allow to cool. Grind everything with a bit fo water. Add tadka

Tips

- for vaikunta ekadasi

Ragi Dosa (Athama)

Ingredients

Ragi - 1 1/2 allaku
Rice flour - 2 allaku

Curd - 2 spoon

Salt - as required

Green Chilly -2 nos

Onion - 1 (optional)

Maida - 3-4 spoons

Procedure

Mix all the above and leave for 30 mins to 1 hour. Once done can do like rava dosa.

Tips

- Add onions finely chopped

- can add curry leaves and coriander leaves

- serves 4 nos

Vegetable Masala - Rekha Atha

Ingredients

Oil - 2 spoon

Jeera - 1 spoon

Ginger garlic paste - 1 spoon

Onion - 1 big

Carrot, beans - 1 cup each

Tomato -1 big

Any other veggie

Procedure

Add oil, then jeera, gg paste, onion. Once brown add veggies once done add tomato. once done add salt, pepper, soya sauce and pinch of garam masala.

Tips

- Add the vegetables in the order of difficult to cook.

- first carrot, baby corn, last capsicum etc

Magigai Pulusu

Ingredients

White pumpkin - 1 cup

Sour curd - 2 ladle

Turmeric - 1 pinch

Salt 

Grind the following

Chutney pappu - 1 spoon

Green chilly - 2 nos

Jeera - 1/2 spoon

Dhaniya - 1/2 spoon

Tadka 
Oil
Mustard seeds

Hing

Curry leaves

Procedure

Boil the pumpkin until soft. Add salt and the grind mixture. Let it cook for sometime. Add sour curd and let it  come to boil. Switch off and add tadka.

Tips

- Can do with yellow pumpkin, ladys finger, sepakalangu

- can add coriander to the grind mixture

Atukulu Upma

Ingredients

Atukulu thick - 2 1/2 cup
Salt 11/2 spoon

Wash it 3 to 4 times and soak for 3-4 hours.

Oil - 4 spoons

Mustard seeds - 1 spoon

Ground nuts - 2 spoons

Senibedalu - 1 spoon

Udhipapu - 1 spoon

Green chilly - 1 

Curry leaves - 1 string

Onion - 3 nos 

Turmeric - 1 spoon

Ground nut podi or gun podi - 1 spoon

Procedure

Add oil and other ingredients once pappu turn brown add onion. Once onion brown add atukulu mix well and close and cook until done. Finally add podi.

Tips 

- can add lemon after done for the tangyness

- can add coriander leaves

- add water just enough to soak all the atukulu

- can make with thin atukulu also, dont needs to soak just wash twice and leave it. can cook as is dont need to soak.

Bellam pulusu

Ingredients

Mango raw - 1 no
Red chilly powder  - 1/2 spoon

Salt - 1/2 spoon

Hing - 1 pinch

Turmeric - 1 pinch

Jaggery - 2 handful 

Tadka 

Oil plus mustard seeds

Procedure

Add all the ingredients and bring to boil. Cook until soft. Once cooked add tadka.

Tips

- Check for sweetness once half cooked

- Important to add red chilly powder

Bombay Chutney

 Ingredients

Oil - 4 spoons

Sombu - 1 spoon

Patta - 1/2 inch

Lavangam - 2 nos

Green chilly - 2 nos

Onion - 2 Big

Tomato - 2 nos 

Carrot - 1 no

Sour curd - 2 spoon

Besam flour - 2 spoon

Coriander - 4 spoons

Turmeric - 1 spoon

Procedure

Mix besan flour with sour curd and make a paste. Add oil, sombu, patta, lavangam, green chilly and onion. Once onion browns add carrot once cooked add tomato. Once cooked add in the sour curd paste add water and coriander. Let it boil for 10 mins and set.

Tips

- can add ginger garlic paste

- can add bay leaf

Rava Idly

 Ingredients

Oil - 5-6 spoons

Mustard - spoon

Curry leaves - 1 string

Onion - 1 big

Green chilly - 1-2 nos 

Carrot - 2 medium sizes

Beans - 8-10 peices

Salt

Rava 

Coriander leaves

Curd

Water

Cooking soda - 1 spoon

Procedure

Add oil add mustard seeds, curry leaves, green chilly and onion. Once brown add carrot and beans. Once cooked add Rava. Once cool down add rava, coriander add curd, salt and cooking soda. Mix and rest for 2-3 mins and steam in the idly cooker.

Tips

- Can add small onion or spring onion instead of onion

- For 1.5 allaku rava can get 20 idly

Pasta - pumpkin sauce

Ingredients

For sauce

Yellow pumpkin - 1 cup (200gms -250 gms)

Carrot - 1 Big 

Tomato - 1 Big

Cashew or Dosapappu - 10-15 

Red chilly - 2 nos

Butter

Veggies of our choice - Onion, capsicum, brocolli, carrot etc

Pasta of our choice - Add water, salt and oil and boil the pasta until done.

Procedure

Add butter saute all ingredients under for the sauce section, then pressure cooker them. Allow to cool and grind to a sauce. In a kadai add butter, add veggies of our choice for pasta, once cooked add sauce and cook for few minutes. Add the pasta and season it with italian seasoning.

Tips

- Can add ginger and garlic

- Can skip tomato

- Can add beetroot instead of pumpkin.

Pesala pappu (thekurra)

 Ingredients
1/2 cup moong dal
1/2 cup thoor dal
Veggies of our choice 1 cup
Turmeric
Salt
Garlic -8-10 pods

Tadka
Oil - 1 spoon
Udhipappu - 1 spoon
Red chilly - 1 spoon

Procedure

Pressure cooker dal and allow to cool. In a kadai saute some garlic in oil, add veggies on our choice. Once cooked mix with dal add salt and turmeric powder. Cook well. Garnish with tadka.

Tips

- Veggies that we can use - sorakai, bottle gaurd, beerakai, chow chow etc

- can add onions with garlic for more flavour

- can add coriander for garnish

Beetroot Urpindi

Ingredients
1 Beetroot
1 Carrot
1 Onion
2 Tomatoes
1 Amla
2 Green chilly
Salt to taste

Udipappu - 1spoon
Senibedalu - 1 spoon
Jeera - 1/2 spoon
Pepper - 1/2 spoon

Procedure

Saute both separately and grind together

Tips
- Can add coriander for flavour

Raw mango rice (Manga sadam)

Ingredients

Pressure cooker (electric)
Rice - 1 allaku
Water - 2 allaku

To temper

Oil - 5-6 spoons

Udhi pappu - 1 spoon

Senibedalu - 1 spoon

Ground nuts - 1 spoon

Curry leaves - 1 string

Coriander leaves - 2 strings

Green chilly paste - 3 chillies

Grated raw mango - 1/2 mango

Procedure

Pressure cooker rice seperately. Add oil add pappu and nuts wait for it slightly brown, add curry leaves, and chilly paste. After a minute add the grated raw mango and salt. Add rice and switch off the flame. 

Tips

- Instead of green chilly paste can put green chilly

- In the green chilly can add corainder and prepare the paste

- same procedure can be followed for lemon rice. instead of raw mango switch off the flame and add lemon and mix rice

Curd Rice

Ingredients

Rice - 1 allaku
Water - 1.5 cups or 2 allaku
Milk - 1.5 cups or 2 allaku
Curd - 4 spoons
Salt (Table) - 1 spoon 

To temper

Oil - 2 spoon

Mustard seeds - 1 spoon

Hing - 1/2 spoon

Curry leaves - 1 string

Green chilly - 1 chopped

Coriander leaves - chopped

Method

Pressure cooker rice with water and milk for 4-5 whistles. Once it cools down add curd and salt and mix. Add to temper ingredients and add water to bring to the right consistency

Tips

- Can add grated carrot or raw mango

- Can add pomegranate 

- Can add tempered dry grapes and cashew to the curd rice

- Do not add curd in the pressure cooker, allow the rice to cool before adding curd