GREEN MOONG DHAL PESARATE

Ingredients:
Dry Green moong dhal - 2 glass

Rice - 1glass

Dry red chillies - 25
Asefetida powder - 1 tsp
Ginger - 3 inches
Curry Leaves - 10 strings
Salt
Refined oil
Water

Method / Vidhie:
1. Wash well rice and green moong dhal and soak them in water previous night atleast for min 6-7 hrs

2. Next day drain out the water. Grind the dhal, rice, dry red chillies, asefetida, ginger, required salt & water in mixer.

3. Add the fresh curry leaves to the batter and mix well.

4. If the batter is bit thick add enough water to it in order to pour to make a pancake.

5. Now in a dosa pan add few drops of oil and spread well and heat it.

6. Put 1 to 1 1/2 big spoon of batter and spread the batter in a circular motion.

7. Add 1 spoon of oil to the pan and keep in high flame.

8. Wait till it turns bit brown & turn over so that other side cooks well

9. Serve hot with Tomato Onion chutney (You may c this recipe in CONDIMENT page ) 

WHITE PUMKIN & TOMATO PHULKA (Doodhi aur Tamatar ke Phulke)

Ingredients mentioned below is for making  5-10 Phulkas.

Wet Ingredients:
White Pumpkin - 1 (Semicircular hard piece pumkin-Finely grated)
Tomato - 1 (Red & fully ripe-finely grated)
Curd- 1 tbs
Green Coriander - 3-4 strings (Finely Chopped)
Green Chilly - 1 (If required- Deseed the chilly and dice finely)

Dry Ingredients:
Atta Flour - 3 medium size cups
Amchoor Powder - 1/4 tps (Dry Mango powder)
Salt - As per taste (Add bit low salt than normal for flavour enhancement)
Oil- 1/2 tps
Ghee- 2tbs (for each phulka)

Method / Vidhi:
1. In a bowl take the white pumpkin hard piece grated well after peeling off its skin.
2. Grate the ripe tomoto also on it.
3. Add coriander leaves which were finely chopped & Green chilly to it.
4. Squeeze of the excess water from the vegetables and keep the water aside.

1.On to the squeezed vegetable mixture add Atta flour,Amchoor powder & salt.
2.Mix well & add curd to it.
Caution : do not add water to the mixture as white pumpkin leaves water when left for sometime.
3. Make a tight dough and keep it aside for 5-10 min.
4. If the dough is bit dry add the squeezed vegetable water 1 or 2 tps to it.Add a bit of oil to the mixture.
5. Make small balls of the mixture and flatten each roll using flour to coat on in.
Do not dust too much of flour to roll.
6. Pre heat the tawa and put  the flatten dough on it. Once one side starts showing light brown spots add 2 tps of ghee to it and shallow fry it.
ve hot with any gravy which has a tangy taste.

RICE THEPLAS

Wet Ingredients:
Left over boiled rice - 2 cups
Onion- 1(Finely chopped)
Green chilly - 1 / 2 depends on taste (finely chopped)
Potato - 1 (Boiled & mashed)
Carrot - 1 (Finely grated)
Coconut- 1/4 cup (Do not use desicatted coconut. Use fresh coconut)
Coriander- 4 to 5 strings (Finely chopped)
Curry Leaves - 2 strings

Dry Ingredients:
Ground roasted Jeera powder - 1 tsp
Ground Coriander powder - 1tsp
Red chilly powder - 1/2 tsp
Dry mango powder - 1/4 tsp
Turmeric powder - 1tsp
Gram flour- 2 tbs
Rice flour - 2 tbs
Asefetida - 1/4 tsp
Salt - As per individual taste

Oil to finish

Method/Vidhee :
1. Mix all the Wet ingrdients.
2. To it all the dry ingredients.
3. Mix well to make a thick dough. A tip add few drops of coconut oil for flavour into the mixture.
4. Make small balls.
5. Have a plastic sheet and grease the sheet with oil and flaten each ball to a average thickness. Do not try to make thin.
6. Or Instead you can take a non stick tawa and place the ball on to the tawa and flatten it add some oil to it to cook.
7. Cook both sides and serve hot with the special chutney mentioned below.

GONGURA CHUTNEY-ANDHRA STYLE

 In Andhra Pradesh its one of the favourite spinach which is found in most of the houses.
Its otherwise called as Pullichaikeerai in Tamilnadu. In maharashtra its called as Ambaadi. Its called Pitwaa in hindi.Nalita Saga in oriya, Mestapat in bengali, Pandi in kanada, Sougri in manipuri,Sorrel leaves in english.

I have mentioned how i make the gongura ctuney keeping the andhra style. There are very many styles like with garlic, with small onions etc..

Ingredients:
Gongura leaves - 2 bunch
Green chillies - 4
Red chilly powder -1 tbs
Channa Dal - 10gms
Jeera/Cumin seeds - 1tbs
Fenugreek/Methi seeds - 1/2tsp
Til oil - 150gms
Salt - 1 1/2tbs
Mustard seeds - 1tbs
Asefatida - 1/2 tps
Jaggery - 1 small block

Method/ Vidhiee:
1. Take the gongura bunch. Wash them well. Take the leaves separately from the stem.
2. Peel off the middle strand from each of the leaf. Do not worry if the leaves get torn.
3. Be careful that the minute thorns do not prick which are found in the stem.
4. Dry them till the water dries away or saute them in a dry hot pan.
5. Once the leaves are sauteed cool them then grind them along with green chillies
6. You can also add garlic if you like. But, saute the garlic in til oil cool them and grind with leaves

7. In a pan saute Channa Dal, jeera and methi seeds without adding oil till they turn brown.
8. Cool them and grind the powder.

9. In a pan pour till oil. Heat it well and then add mustard seeds and dry red chillies if needed.
10. Add asefatida and splutter the mustard seeds.
11. Add the gongura leaves and chilly mixture slowly.
12. Add red chilly powder and jaggery a bit. Keep stirring.
13. Add salt to it and stir well.
14. Once the oil starts leaving the mixture sprinkle the powder of Channa Dal.
15. Stir well until the chutney leaves all oil and comes without sticking to pan.
16. Cool it and store in glass container.

Caution: Keep away from light, water and wet spoons.
Tip: If you need you can add tamarind. As such the leaves themselves have the soar taste.