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.

Hyacinth Beans Sabzi/ Avarekalu Palya
Side Dish

Ingredients:
1 cup Hyacinth Beans/ Avarekalu
1/2 spoon Mustard seeds
1/2 inch Ginger crushed
1 Onion chopped
1 Green Chilli chopped
1/4 spoon Turmeric powder
2 spoons Coconut grated
4 Curry Leaves
Coriander Leaves chopped
Salt
Oil

Method:
Cook in a pressure cooker hyacinth Beans for 1 whistle.
Heat 2 spoons oil in a pan  and add mustard seeds, ginger, onion, green chilli and curry leaves on a low flame.
Now add cooked hyacinth beans, turmeric powder, salt, coconut, coriander leaves and mix well and cook for 2 minutes.
Serve hyacinth beans sabzi with rice or chapati.

Drumstick Sambar
Simple and Tasty

Ingredients :
1 cup Toor dal
1 Drumstick
1 Tomato
1/2 Onion
2 cloves Garlic
1 spoon Tamarind extract
Curry leaves
Mustard seeds
Jeera
1/2 spoon jaggery
Asafoetide
Coconut ( grated)
1 spoon Turmeric powder
1 spoon Sambar powder
2 spoons Chilli powder
Salt
Oil

Method :
Cut drumstick into pieces
Cook Toor dal, drumstick and tomato in a pressure cooker on a medium flame for 3 whistles.
After cooking is done, make paste of cooked tomato and coconut in a mixer jar.
For seasoning , heat 2 spoons of oil in a vessel on a low flame.
Add mustard seeds, jeera, garlic, onion, curry leaves and pinch of asafoetida.
Now add cooked dal, drumstick, tomato paste, turmeric powder, sambar powder, chilli powder,  tamarind extract, jaggery,     and salt. Cook for 10 mins on a medium flame and stir well. Sambar is ready to serve with rice.

Beetroot Paratha

Beetroot Paratha

Ingredients
Dough
2 cups Wheat Flour
Salt
Oil

Stuffing
2 Beetroot grated
1/2 inch Ginger crushed
1 spoon Jeera
1/2 spoon Turmeric powder
1 spoon Red Chilli powder
Coriander leaves chopped
Salt

Method:
Take a bowl, mix wheat flour, salt and water.
Knead the dough and add 1 spoon oil while kneading.
Keep it aside for 10 - 15 mins. Dough is ready.
Peel the skin of beetroots and wash and grate .
In a pan, heat 1 spoon oil, add jeera, ginger, beetroot and saute well.
Add  turmeric powder, red chilli powder, coriander leaves and salt to it and mix well and cook for 2 minutes on a low flame.
Now take small portion of dough and make a ball. Roll it into small puri size and fill the beetroot mix into it.
Now roll it gently and cook on roti tawa on a medium flame both sides.
Beetroot parota is ready to serve with ghee or raita.

Note: Stuffing should be dry.