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

Ground Nut Chutney

Ingredients

Roasted Groundnuts (skinned or de skinned) - 1 handful

Fried gram (Chutney senipappu) - 1 tsp

Tamarind - 1 inch

Dry chillies - 2

Salt - per taste

Hing - 1/4 tsp

Sugar - 1 pinch

Salt - per taste

Water - as needed

Onion - 1/2 small size

Tempering

Oil - 1 tsp

Mustard seeds - 1/2 tsp

Curry leaves - 4-5 leaves

Method

Grind all the ingredients together adding water little by little. Temper and add for a tasty chutney. Goes well with dosa, idly, pongal and ragi sangati

Cuisine - Main course south Indian

Serves - 2

Tips

Keep the consistency a little liquid, if it is too thick the taste of the ground nut will be dominating. Onion is optional and grind it coarsely for a good taste.