Cauliflower Kurma 

Ingredients

1 Cauliflower
2 Carrot ( chopped )
1 Potato ( chopped )
1 Onion
1 Tomato
2 Green Chilli
5 Cashewnuts
1 spoon Poppy seeds/KhusKhus
1/2 spoon Turmeric powder
1 spoon Masala powder
1 spoon Ginger - Garlic paste
1 spoon Jeera
2 Clove
1/4 inch Cinnamon stick
Salt
Oil

Method:
Peel the skin of potato and cut into pieces.
Cook in a pressure cooker carrot, potato on a medium flame for 1 whistle and keep it aside.
Take a vessel, heat 2 spoons of oil on a low flame.
Add jeera, ginger - garlic paste, clove, cinnamon stick, chopped onion, green  chillies and cauliflower florets. Saute for 2 minutes and add cooked carrot, potato, masala powder and turmeric powder.
Make a paste of cashewnuts, khus khus  in a mixer jar.
Add paste into the vessel and stir well.
Add salt and 1/4 cup water, cook for 10 minutes on a medium flame.
Cauliflower Kurma  is ready to serve with poori or chapati or roti. 

Puffed Rice Upma

Puffed Rice Upma 

Ingredients:
4 cups Puffed Rice
1 Onion chopped
2 Green Chillies chopped
Curry Leaves chopped
Coriander Leaves chopped
1 spoon Mustard seeds
1 spoon Turmeric Powder
1 spoon Urad dal split
1 spoon Peanuts
1 spoon Lemon Juice
3 spoons Oil
Salt

Method:
Heat oil in a pan on a medium flame, add mustard seeds, urad dal, peanuts and saute well.
Now add onion, chillies, curry leaves, turmeric powder and salt and cook for 2 - 3 minutes.
Soak puffed rice in water, squeeze puffed rice and mix it to the mixture.
Lastly add lemon juice and garnish it with coriander leaves.
Puffed Rice Upma is ready to serve.

Tips:
You can even add grated coconut while serving.

Masala Chaas

Masala Buttermilk/ Chaas

Ingredients 
2 cups  Curd
2 cloves Garlic
1 inch size Ginger
1 Green Chilli
2 spoons Coriander leaves
5 Curry leaves
Salt

Method:
Take a small mixer jar, add garlic, ginger, chilli, coriander leaves and curry leaves.
Blend and make a paste of it.
Now put curd in a bowl and churn it.
Add salt and 1/2 cup water to the buttermilk. Now add paste to it and mix well. Masala buttermilk is ready to serve.

Lobia Sambar

Lobia Sambar ( Black - eyed beans)
Halasandekalu Sambar

Ingredients :

1 Cup Toor dal
1/2 Cup Lobia
1 Tomato
2 cloves Garlic
1/2 inch Ginger
4 Curry leaves
2 spoons Tamarind extract
1/2 Onion ( chopped)
3 spoons Coconut ( grated)
1 spoon Mustard seeds
1 spoon Jeera
1 spoon Turmeric powder
2 spoons Sambar powder
2 spoons Red Chilli powder
1/2 inch Cinnamon
Pinch of Asafoetide
1/2 spoon Jaggery
Salt

Method :
Cook Toor dal and tomato in a pressure cooker for 3 whistles on a medium flame.
Cook lobia separately in a pressure cooker for 1 whistle.
Heat 2 spoons of oil in a vessel on low flame. Add mustard seeds, jeera, ginger and garlic paste, onion, asafoetide, curry leaves, turmeric powder and chilli powder and fry.
In a mixer jar, blend coconut , cinnamon and cooked tomato and make fine paste of it.
Mix toor dal, lobia, sambar powder, paste into the vessel.
Lastly add jaggery, tamarind extract and salt. Mix well and cook for 10 mins.
Sambar is ready to serve with rice, idli or dosa.Lobia Sambar

Mixed Vegetable Sabzi

Mixed Vegetable Sagu/ Sabzi

Ingredients :
1 cup Beans chopped
2 Carrot chopped
1/2 cup Peas
1 Potato chopped
1 Capsicum chopped
1 Onion chopped
1 Tomato
2 Green Chilli chopped
1 - 2 spoon Coconut grated (optional)
Coriander leaves
1/2 spoon Turmeric powder
1 spoon Masala powder
1/2 spoon Ginger - Garlic paste
1 spoon Roasted Chana Dal powder
1/4 spoon Mustard seeds
Salt
Oil

Method:
Peel the skin of potato and cut into small pieces.
Cook in a pressure cooker beans, carrot, potato on a medium flame for 1 whistle and keep it aside.
Take a vessel, heat 2 spoons of oil on a low flame.
Add mustard, ginger - garlic paste, chopped onion, and chillies. Saute untill it turns golden brown and add capsicum, cooked beans, carrot, peas, potato, masala powder and turmeric powder.
Make a paste of coconut, roasted chana dal and tomato in a mixer jar.
Add paste into the vessel and stir well.
Add salt and coriander leaves, cook for 10 mins on a medium flame.
Mixed vegetable sagu is ready to serve with poori or chapathi.

Ragi Thalipet

Ragi Thalipeth/ Roti 
Finger Millet

Ingredients :
2 cups Ragi Flour
1 Onion chopped
2 Green Chillies chopped
8 Groundnuts (optional)
1 spoon Jeera
Curry leaves
Coriander leaves
1/2 cup Coconut (grated)
Salt
Oil

Method :
Boil 2 cups of water on a medium flame. Add ragi flour when water starts boiling, mix it and keep it aside.
Now add all the ingredients, chopped onion, chillies, curry leaves, coriander leaves, jeera, coconut, coarsely ground groundnuts and salt.
Add little water while mixing, make  dough and keep it aside for 10 - 15 mins.
Now make rotis on plastic sheet/ banana leaf, cook rotis on medium flame on roti tawa. Add 1 spoon oil while cooking and cook both the sides for 2 minutes.
Ragi talipeth is ready to serve with chutney.

Tips:
You can add grated carrot or chopped dill leaves to the dough.

Millet Dosa

Millets Dosa ( Foxtail Millet/Navane) 

Ingredients :
1 cup Foxtail Millet Flour
2 cups Dosa Rice
1/4 cup Red Raw Rice (optional)
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 and red raw 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.
Mix foxtail millet flour to dosa batter.
Dosa batter is ready and it has to be fermented for 8 hours.
After dosa batter is fermented add salt,  it is ready to prepare dosa.
Heat dosa tawa, pour dosa batter and cook both sides with 1/2 spoon oil.
Serve dosa with chutney or potato sabzi.

Note:
Red raw rice is optional, I have used as it is healthy and gives good taste.
You can grind foxtail millet, if you don't get millet flour.