Red Chilli Powder
Homemade red chilli powder is an essential ingredient in Indian kitchen.

Ingredients
100 grams Byadgi Chilli
1 Garlic bulb
2 Curry Leaves sprigs
Salt

Method
Take a pan, roast chillis for 1 minute on a low flame until they turn crisp.
Transfer it to a mixer jar, add garlic cloves, curry leaves and salt.
Grind it to a fine powder.
Red Chilli powder is ready and can be stored for a month.
Note: Byadgi Chilli is used here, we get many types of red chillis.

Shankarapali (spicy)
Snacks Recipe

Ingredients:
1 cup Maida (Refined flour)
1 cup Chiroti Rava/ Fine Sooji
1 spoon Jeera
2- 3 spoons Red Chilli Powder
1/2 spoon Ajwain
Pinch of Asafoetida
Oil
Salt

Method:
Take a bowl, put maida, chiroti rava, jeera, chilli powder,ajwain, asafoetida, salt and 2 spoons of warm oil.
Add little water and mix well and make a dough.
Keep the dough for 20 minutes.
Now take a kadai, heat oil for frying on a medium flame.
Take small portions of dough and make a ball and roll roti size.
Now with a knife first cut vertically and then cut diagonally, you get diamond shape.
Fry the cut pieces both the sides on a medium flame untill it turns golden brown.
Shankarapali is ready  and it can be stored for 2- 3 days.

Dal Palak

Dal Palak

Ingredients
1 cup Moong Dal
1 cup Palak chopped
1 Onion chopped
2 Green Chillis chopped
1 Tomato chopped
1 spoon Mustard seeds
1 spoon Jeera
1 spoon Ginger and Garlic paste
10 Curry Leaves chopped
Coriander leaves chopped
1 spoon Turmeric powder
1 spoon Garam Masala powder
Oil
Salt

Method
In a pressure cooker, cook moong dal for 1 whistle and keep it aside.
Take a pan, heat 2 spoons oil, add mustard seeds, jeera, ginger and garlic paste, onion, green chilli, curry leaves and saute well.
Add palak, cook for 1 minute and mix well.
Now add cooked moong dal, tomato, garam masala powder, turmeric powder, salt and 1/4 cup water.
Cook for 2 minutes on a low flame.
Lastly garnish it with coriander leaves and serve hot with chapati.

Paddu

Paddu

Ingredients :
2 cups Dosa Rice
1/2 cup Urad Dal
1/2 cup Moong Dal
1/2 spoon Methi seeds
1/2 cup Poha ( thin)
Oil
Salt

Method:
Soak dosa rice in a vessel and keep it aside.
Soak urad dal, moong dal and methi seeds in a separate vessel for 7 - 8 hours.
After 7 hours, grind all the ingredients and add poha while grinding.
Paddu batter is ready and it has to be fermented for 8 hours.
After  batter is fermented add salt.
Heat paddu tawa on a medium flame and add 1/2 spoon oil and pour batter into the moulds. Cook both the sides untill it turns golden brown.
Serve hot paddus with chutney.

Tips
You can even add 1/2 cup red raw rice as it is healthy. 

Dal Vada

Dal Vada

Ingredients:
2 cups Chana Dal
1 Onion chopped
2 Green Chillies chopped
1 cup Pudina/ Mint Leaves chopped (optional )
2- 3 Cloves
1 spoon Jeera
1 inch Ginger crushed
1 - 2 cloves Garlic crushed
Curry Leaves
Coriander Leaves
Salt
Oil for frying.

Method:
Soak chana dal for 3 - 4 hours in a bowl.
Grind soaked dal, onion,cloves, jeera, ginger, garlic in a mixer jar coarsely and transfer it to a bowl.
Now add pudina, curry leaves green chilli, coriander leaves and salt and mix well. Do not add water to the mixture.
Heat oil for deep frying and make vadas and fry both sides until it turns golden brown on a medium flame.
Serve dal vada with tea or coffee.

Seven Cup Sweet

Seven Cup Sweet

Ingredients:
2 cups Besan Flour
2 cups Sugar
2 cups Coconut grated
1 cup Ghee
Raisins
Cardamom powder

Method:
Take a thick bottomed pan, roast besan flour and 1 spoon ghee on a low flame for 5 mins.
Now in a pan, make sugar syrup by adding 3/4 water to sugar. Syrup consistency should be one string and cook on low flame.
Once sugar syrup is ready, add coconut and stir continously for 5 mins.
Now add besan flour and stir continously on low flame. While stirring break the lumps and mix well.
Lastly add pinch of cardamom powder, raisins and ghee and mix well on a low flame. Slowly besan flour leaves the surface and it has to be transferred to a greased plate.
Cut into pieces and it is ready to serve.

Tips
Seven cup sweet can be stored for 3- 4 days.
You can add 1 1/2 cup sugar instead of 2 cups and 3/4 cup ghee instead of 1 cup ghee.

Poha/Avalakki Mix /Chivda

Poha/ Avalakki Mix/ Chivda
Evening snacks

Ingredients :
250 gms Thin/ Paper Poha
1/4 cup Roasted Chana Dal
1/4 cup Groundnuts/ Peanuts
10 Dry coconut sliced (optional)
10 Curry leaves
3 Garlic cloves crushed
1/2 spoon Mustard seeds
I/2 spoon Turmeric powder
1 spoon Red Chilli powder
Pinch of Asafoetida
1/4 cup Oil
Salt

Method :
Roast poha in a tawa on a medium flame for 5 minutes and keep it aside.
Now in a vessel heat 1/4 cup oil.
For seasoning add mustard seeds, garlic, groundnuts, roasted chana dal, dry coconut pieces, curry leaves, asafoetide, turmeric, chilli powder and salt on low flame.
Now mix poha well.
It is ready to serve.

Note
Store it in a airtight container.
You can store it for one week.