Ponnaganti Aaku Pappu

ingredients:
Ponnaganti aaku 2cups
Toordal/Kandi pappu 1cup
Tomato 1
Salt to taste
Green chilli 3-4 Adjust with your spice level
Turmeric powder 1/2tsp
Tamarind 2"pc
 Popu:
Oil 2tsp
Mustard seeds 1/2tsp
Cumin seeds 1/2tsp
Red chilli 1
Hing pinch
Urad dal, Channa dal 1tsp
Onion chopped 1(small onion)
Curry leaves few

Preparaion:
1. Clean and wash Ponnaganti aaku, toor dal, tomato, green chilli.
2. Now Take ponnaganti aaku, toor dal, tomato, green chilli, tamarind with one glass of water in a pressure cooker and cook for 3 whistles.
3. Now wait for 15 minutes, open the pressure cooker lid, add salt and turmeric powder mash cooked dal as a coarse paste.
4. Now heat oil in a vessel, add popu items one by one and fry.
5. Add mashed dal mix well and cook for 2-3 minutes on medium heat and remove from flame.
 Tasty and healthy dal is ready to eat.

 Goes well with Rice, roti and chapathi.

Tindora Fry

ingredients:
Tindora(donda kayalu)1/4kg washed and finely chopped
Onion finely chopped 1/4cup

Green chillies 4

Dry coconut 2"pc(Powder 2tsp)

White Sesame seeds (roasted) 2tsp

Garlic cloves 2

Turmeric powder 1/4tsp

Salt to taste

Mustard, cumin seeds 1/2tsp

Curry leaves 10

Oil 2-3tsp

Preparation:

1. Heat oil in a pan add mustard seeds, cumin seeds let them pop, now add onion and curry leaves fry for 1 minute on medium flame.

2. Now add chopped tindora mix well and fry for 2-3 minutes.

3. Add salt, turmeric powder mix well, cover and cook it on low flame till tindora becomes soft, stir occasionally.

4. Mean while Grind green chilli, roasted sesame seeds, coconut , garlic as a coarse powder and keep aside.

5. Now remove the lid, add green chilli-sesame seeds mixture mix well.

6. Fry for 5-10 minutes on low flame and remove from flame.

Serve hot with rice...

Kakarakaya kobbari vepudu(Bitter gourd fry)

ingredients:
Kakara kayalu/Bitter gourd(cut into 1inch pcs) 1lb
Salt to taste 
Turmeric powder 1/4 tsp
Butter milk 2 cups
Oil 4-5 tbsp
Onion finely chopped 1/2 cup

Garlic-coconut powder:
              Coconut powder 3 tbsp
              Chilli powder 2 1/2 tsp(adjust with your spice level)
                      (you can use fried red chillis 3-4)
              Garlic cloves 4

            Grind these 3 into powder and use as chilli powder.

Preparation:
1. Cook bitter gourd with butter milk and turmeric powder till its become soft.
2. Arrange cooked bitter gourd pc's in a wide plate and leave till they become dry(over night/you can keep in sun light to dry).

3. Now in a pan heat oil, and fry bitter gourd for 4-5 minutes on medium flame or till the edges turn brown in color, add onion mix well and fry for 5 more minutes on medium to high flame.
4. Now add salt mix well and fry till the mixture turns brown in color.
5. Add garlic-coconut powder mix well and fry for 3-4 minutes on medium flame and remove from heat.

Goes well with rice, any dal, sambar....

Masala Coconut Shrimp

ingredients:
Shrimp 1/2 lb(i used frozen)
Salt to taste
Chilli powder 1/2 tsp
Turmeric powder a pinch
Besan powder 2 tsp
Rice flour 1/2 tsp
Onion finely chopped 3tbsp
Ginger-garlic paste 1/2 tsp
Garam masala 1/2 tsp
Coconut powder 2 tbsp
Oil 

Preparation:
1. Take a mixing bowl, mix besan, rice flour, salt, turmeric and chilli powder, now add shrimp, shrimp has some moisture so no need of adding water, if needed then add 1-2 tsp water combine well and keep aside this shrimp mixture for 20 -30 minutes.
2. Heat 2 tbsp oil in a pan, fry shrimp on medium heat(for batch 6-7 shrimps, depend on pan size).
3. Check the shrimp cooked or not, once its done remove from pan, do the same for remaining, do not over fry.
4. Now in the same pan heat 2tsp oil fry onion till they changed color to light brown, add Ginger-garlic paste fry for few seconds or till the mixture leaves oil at sides.
5. Now add fried shrimps mix well and fry on medium flame for 1-2 minutes.
6. Add Coconut powder, Garam masala powder mix well and fry for 2 more minutes remove from heat and transfer it to serving bowl.

Spicy crispy coconut-shrimp is ready to serve...
Goes well with rice...

Moongdal Soup

ingredients:
Onion chopped 1/2cup(medium size onion 1)
Ginger chopped 1/4"pc
Tomato Chopped 1
Ash gourd cut into cubes 1 cup
Moong dal (washed and soaked)3/4 cup
Salt to taste
Red chilli powder 1/4tsp
Water 2cups
Oil 2tsp
Coriander leaves finely chopped 1tsp

Preparation:
1. Heat oil in pressure cooker pan fry onions, ginger for 1 minute.
2. Add chopped tomato and saute for few more minutes.
3. Add ash gourd mix well and fry.
4. Add salt, chilli powder, moong dal with 2cups of water, mix well and pressure cook for 2 whistles.
Wait for 15 minutes, remove lid, let it cool for some time, blend the mixture as a smooth puree.
5. Now Strain the puree by using strainer.
6. Add 1/2 cup water to dal puree, reheat the dal mixture and bring it to boil, remove from heat.

 Sprinkle chopped coriander leaves on top
 Serve hot...

 
Note:
Adjust chilli powder and ginger to your spice level.
you can also use garlic cloves 1 or 2.

Sambar

ingredients:
 Kandi pappu(toor dal) 1cup
 Vegetables:
           Dosai kaya(indian Cucumber) 1
                         Cut into 1" size pcs
           Munaga kaya(Drum stick) 2
                         Cut into 2" size pcs
           Tomato(cut into cubes) 2
           Onion Big(cut into cubes) 1
           Green chilli (slit)2
           Bendakaya(okra) 5
                          Cut into 1" size pcs
Tamarind paste 2tsp
Sambar powder 1tsp
Salt to taste
Red chilli powder 1/2tsp(as per your spice level)
Turmeric powder(pasupu) 1/2tsp
Coriander leaves 2tsp
Oil 2tsp
Popu:
Mustard seeds 1/2tsp
Cumin seeds 1/2tsp
Channa dal, urad dal 1tsp
Curry leaves 10
Hing pinch

Preparation:
1. Wash the toor dal, add 2cups water, pressure cook for 3whistles, wait for 20 minutes remove the lid, mash the dal and keep aside.
2. Heat oil in a vessel, add popu items one by one and fry.
3.Add onion , green chilli fry for 1 minute, now add all vegetebles, salt, turmeric powder and red chilli powder mix well and fry for 2 minutes.
4. Cover and cook the vegetables for 3-4 minutes, keep the stove on low-medium heat, stir occasionally, if needed add some water.
5. once vegetables cooked properly, add tamarind paste, 2-3 cups water, sambar powder mix well.
6. Now add mashed dal mix well check for salt and spicy, bring it to boil, add coriander leaves remove from the stove.

sambar is ready to serve...
Goes well with rice, dosa, idly.

Avocado Parata

ingredients:
whole wheat flour 2cups
Avocado 1
             (Peel avocado and mash the flesh or cut lengthwise and scoop out the flesh) 
Salt to taste
Cumin seeds 1tsp
Oil

Preparation:
1. In a mixing bowl take flour, salt, cumin seeds whisk well. Add mashed avocado, knead to a smooth dough with enough water.
2. Wet your palm with oil and knead the dough for 2 minutes, cover and let it sit for 20minutes.
3. Now divide the dough into small portions, take one dust it with flour flatten it with your palm.
4. Place it on rolling board, flat it by using rolling pin, if needed dust it with flour or with little oil.
5. Put it on hot tawa/skillet, once you observed little bubbles,  flip parata and drizzle little oil fry both sides.
     Repeat the same for remaining dough.
  

    Super soft  Avocado Parata is ready to serve.
 Tastes good with Raita, Chutney  or with any gravy.