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