Quick Kova Kajjikaaya

Ingredients:
1. Grated fresh coconut: 1 cup
2. Grated Jaggery: 1/2 cup
3. Cardamom powder: 1 tsp
4. Milk Powder: 1 cup
5. Condensened milk: 1 cup
6. Butter: 1/2 cup

Procedure:
1) Roast grate coconut in a kadai till it turns into light brown.
2) Add jaggery to it and cook till they mix together properly and leave the kadai.
3) Add the cardamom powder and off the stove. Let it cool.
4) In a kadai, melt the butter.
5) Add milk power and mix well.
6) Add condensed milk and stir well till it forms a dough like chapathi dough.
7) When the dough cools. Make small poori like chapathi.
8) Make lemon size balls with the coconut mixture.
9) Put each ball into each poori and close the poori into ball. Use water if needed to close the ball.
10) Serve in cupcake holder.

Dappalam

Ingredients:
1. 

Ponaganti aaku koora

Ingredients:
1. Ponaganti koora (water amaranth): 2 cups
2. Onion: 1 big
3. Minappapu/Urad Dal: 1tsp
4. aavalu: 1/2 tsp
5. jeelakarra: 1/2 tsp
6. curry leaves: 1 bunch
7. green/red chilles: 1
8. Oil: 2 tsp
9. Peanut powder: 2 tsp
10. Sesame powder: 2 tsp.

Procedure:
1) Remove the stems of the leavy vegetable, clean well as it might have some mud. Chop the leaves.
2) In a thick Kadai, heat oil.
3) Add urad da,l when they are light brown add mustard and jeera.
4) When they splutter, add chillies finally add onions.
5) When onions turn translucent add the leaves and cook till they come together.
6) Add peanut and sesame powder and cook till they are mixed properly with the leaves.
7) Serve hot with roti or rice.

Idly Podi

Ingredients:
1. Dried red chillies: 50 gms.
2. Urad dal: 1 cup
3. Coriander seeds: 2 tsp
4. Asfoetida/Inguva: 2 pinch.
5. Salt: to taste

Prodecure:
1) Heat 2 tsp oil in Kadai.
2) First add 2 pinch hing, followed by red chillies.
3) When the red chillies are roasted enough. Take them off into a plate to cool.
4) In the same kadai add urad dal and roast till golden brown.Add to the plate to cool.
5) In the same kadai add coriander seeds and roast till aroma rises. Add to the plate.
6) Add the stuff in plate to a dry grinder along with salt and grind till fine powder.
7) Store in a airtight container. Can be used for around 6 months.

Tamil Style Sambar Podi

Ingredients:
1. Coriander seeds: 100gm
2. Dry red chillies(tiny one): 75 gm
3. Bengal Gram: 2 tbsp
4. Toor Dal: 4 tbsp
5. Black peppercorn: 1 tsp
6. Fenugreek seeds: 1 tsp
7. Jeera(Cumin seeds): 1tsp
8. Mustard Seeds: 1/2 tsp

Procedure:
1) Take 2 tsp oil in a think kadai. Fry red chillies till they are crisp. Keep aside to cool.
2) In the same kadai add bengal gram, toor dal and fry for 3 mins.
3) Add all other ingredients one after another and roast them till nice aroma rises. Off the stove.
4) Finally add the fried red chillies to the kadai.
5) After they cool down, grind in dry grinder.
6) Store it in a airtight container.

Methi Paratha

Ingredients:
1. Methi leaves: 1 bunch
2. Wheat Flour: 4 cups
3. Jeera/Cumin: 1/2 tsp
4. Green Chilles: 1
5. Ginger: 1/2 inch
6. Salt: to taste
7. Oil
8. Ghee

Procedure:
1) Clean the methi leaves and chop finely.
2) Chop ginger and green chilles.
3) Heat 2 tsp oil in kadai and add jeera.
4) When jeera will spattle add green chilles and ginger. Add methi leaves.
5) While the leaves cook add salt and let it cook.
6) Switch off when all the leaves come together and cooked properly.
7) Mix atta with the methi mixture when its cool. Add water if needed.
8) Make small ball of the mixture and roll to rotis.
9) Cook them with ghee on hot tawa.

Dondakaaya koora with ullikaram

Ingredients:
1. Dondakaayalu (Ivy gourd): 1/2 kg
2. Onion: 1 Big
3. Peanuts: 1/4 cup
4. Jeelakarra/ Cumin: 1 tsp
5. Red chilles: 2
6. Chana dal/ Senaga pappu: 2 tsp
7. Turmeric: 1/4 tsp
8. Salt: 1 tsp

Procedure:
1) Roast cumin, red chilles, Chana dal.
2) Chop onion, cut dondakaaya lenght-wise.
3) Grind the roasted items first and add the onions and grind again.
4) Cook dondakaaya in cooker or microwave with salt and turmeric.
5) Heat 3 tsp oil in kadai. Add peanuts and fry till they splitter.
6) Add the cooked dondakaaya and fry till all moisture is lost.
7) Add the ground mixture to the fried.
8) Cook till the strong smell of onion is lost.

Serve hot with rice or roti.

Tomato mint chutney - Tomato pudina chutney

Ingredients
1.Roma tomatoes - 7
2.Mint leaves - 1 small bunch
3.Garlic  - 4-5
4.salt - to taste
5.Green chillies - 4 big size(adjust more or less)
6.Jeera - 1/2tsp
7.Oil - 3tbsp
For Seasoning
1.Oil - 1tsp
2.Urad dal - 1/2tsp
3.Jeera - 1/2tsp
4.Hing - pinch
5.Curry leaves - few
6.Dry red chilli - 1
Procedure:
1.Heat 2 tbsp oil in a deep pan.Add chopped tomatoes and cook for 5-7mts in medium high flame or until the tomatoes gets cooked.Keep this aside.
2.In the same pan add remaining 2tbsp oil and fry green chilli for a minute in medium flame.Keep this aside.Add pudina/mint leaves to the left over oil and fry for 2mts.
3.Blend tomatoes,mint leaves,jeera,garlic and salt.
4.For seasoning heat oil in a small vessel.Add mustard seeds,once it starts spluttering add jeera,red chilli,urad dal and fry till the dal changes color.Finally add hing,and curry leaves and mix well to the chutney.
5.Serve with rice.

Dill Curry / Soyaaaku koora

Ingredients:
1. Dill/Soya leaves: 1 bunch
2. Moong dal/ Pesara pappu: 1/2 cup
3. Onion: 1.
4. aavalu/ mustard seed: 1/2 tsp
5. Jeelakarra/ cumin seeds: 1/2 tsp
6. red chilles/ endu mirapakaalayu: 1
7. Turmeric/ pasulu: 1/4 tsp
8. Salt/ uppu: 1/2 tsp
9. Oil: 1/2 tsp

Procedure:
1) Soak moong dal for 15 mins in warm water.
2) Heat kadai, add oil.
3) Add Mustard, cumin seed. Let them splutter and add chopped onions.
4) Fry onions till translucent. Add the soaked moong dal.
5) Saute for 3 mins and add dill leaves.
6) Add salt and close with lids. mix well in between till all the curry comes near.
7) Add turmeric and cook till its dry.

Serve with hot rice or roti. 

Pav Bhaji Masala Powder

Ingredients:
1. 5 black cardamoms (Yalakulu)
2. 1/4 cup coriander seeds (Dhaniyalu)
3. 1/8 cup cumin seeds (Jeelakarra)
4. 1/8 cup whole black pepper (miriyalu)
5. 1 1/2 tbsp fennel seeds (saunf/sompu)
6. 6 whole red dry chilies
7. 2 inch pieces of cinnamon (Dalchini chakka)
8. 2 tbsp dry mango powder (amchur powder)





Procedure:




1) Dry roast all the ingredients till No7.
2) Let them cool.
3) grind them to a fine powder.
4) finally add the amchur powder and pulse twice till it mixes well.

Store in a airtight jar.