Vangibath

Ingredients:
1. Vangi/Bringal: 1/2 kg.
2. Onions: 3.
3. Capsicum: 2.
U can use any others veggies u want but i prefer only capsicum.
4. Rice: 2 cups.
5. Vangi bath powder: 4 tsp
6. Turmeric: 1 tsp.
7. Curry leaves: 1 bunch
8. Green chillies: 3 slit lengthwise.
9. Salt as per taste.
10. Chilli powder: 1 tsp.

Seasoning:
1. Senaga pappu: 2 tsp
2. Minappapu/Urad dal: 2 tsp.
3. Aavalu/ Mustard Seeds: 1 tsp
4. Jeelakarra/ Cumins seeds: 1 tsp.

Procudure:
1) Cook rice with a little less water than normal rice.
2) Heat oil in one Kadai. Add the seasoning and let the crackle.
3) Add turmeric, curry leaves, green chillies.
4) Add Onions and let them fry till transparent.
5) Add capsicum and brinjal, let them fry till soft.
6) Once veggies are cooked add salt.
7) Add Rice and mix well.
8) Once rice is blend properly add Vangibath powder, chilli powder and mix well.
9) Serve Hot with your favorite chutney or Raita.

Pineapple Kesari Recipe

Ingredients:
1. Pineapple pieces: 1 1/2 cup.
2. Semolina/Ravva: 1 cup.
3. Water: 1 cup.
4. Color: 1 tsp dissolved in 2 tsp milk.
5. Sugar: 1 cup.
6. Dry fruits: fried in ghee as toppings.
7. Ghee: 1/2 cup.
8. Salt: 1 pinch.
9. Cardamom: 3 powdered.

Procedure:
1) Fry ravva till brown in 2 tsp ghee and set it to cool.
2) Boil pineapple in 1 cup of water with a pinch of salt.
3) After pineapple is cooked, add ravva slowly so that lumps are not formed.
4) If needed add water/sugar in between so that its has sufficient wet.
5) Add remaining ghee and mix well.
6) Add the color mixed in milk and fold well.
7) Add cardamom powder and mix well.
8) Do topping with dry fruits and serve hot / cold.

Kothimeera parsley/ (MALLI Leaves) KOTHIMBIR(DHANIYA)

Clean your kidneys... with KOTHIMBIR (DHANIYA)

Years pass by and our kidneys are filtering the blood by removing salt, poison and any unwanted entering our body. With time, the salt accumulates and this needs to undergo cleaning treatments and how are we going to overcome this?

It is very easy, first take a bunch of parsley (MALLI Leaves) KOTHIMBIR(DHANIYA)and wash it clean

Then cut it in small pieces and put it in a pot and pour clean water and boil it for ten minutes and let it cool down and then filter it and pour in a clean bottle and keep it inside refrigerator to cool.

Drink one glass daily and you will notice all salt and other accumulated poison coming out of your kidney by urination also you will be able to notice the difference which you never felt before.

Parsley is known as best cleaning treatment for kidneys and it is natural!

Pesarapappu Masala Vada

Ingredients:
1. Pesarattu left over batter: 2 cups
2. Onions: 1
3. Gram flour/senaga pindi: 1 cup (if the batter is too loose)
4. Cornflour: 1 tbsp
5. salt to taste
6. Ginger: 1" piece finely chopped
7. Red chilli powder: 1tsp (optional) (I add green chillies while grinding the batter for pesarattu)
8. Oil for frying.


Procedure:
1. Add all the above ingredients except the oil into the batter and mix well.
2. Heat the oil in a big kadhai. Take a big table spoon and drop a spoonful of batter in the hot oil. Keep the flame in medium and cook the vadas.This will take some time.
3. Let the vadas cook properly. Keep turning in between.
4. Once the vadas are golden in colour remove from the oil on a paper napkin. See that u take it out on a paper napkin as u dont want the vadas to be full of oil. The paper napkins will take all the excess oil from the wada.
5. Moong dal masala wada is ready to be served.

Serve it hot with tomato ketchup or mint chutney... Enjoy!

Samosa

Ingredients:

For the crust:

1. All-purpose Flour: 1 1/2 cups
2. Salt: 3/4 tsp
3. Ajwain (Carrom Seeds): 1/4 tsp
4. Oil: 2 Tbsp
5. Lemon/Lime Juice: 1 Tbsp
6. Water: 1/4 cup + 2 Tbsp

For the filling:

1. Potatoes: 1 1/2 lbs, boiled, peeled and cubed
2. Salt: to taste
3. Garam Masala: 1/2 tsp
4. Dry Mango Powder: 1/2 tsp
5. Cilantro (Coriander Leaves): 10 sprigs, chopped
6. Ginger/Green Chili: 1 Tbsp, minced
7. Lime/Lemon Juice: to taste
8. Oil: 2 Tbsp
9. Cumin Seeds: 1/2 tsp
10. Mustard Seeds: 1/2 tsp
11. Asafoetida: 1/8 tsp
12. Frozen Green Peas: 1/2 cup

Method:

1) In a bowl, mix All-purpose flour, Salt and Ajwain.
2) Add 2 Tbsp Oil and mix until all the oil is well incorporated into the flour.
3.) Add Lemon/Lime Juice and Water and knead into a smooth firm dough. Wrap in wet cotton cloth and let it rest for 20 minutes.
4) To the boiled, cubed Potatoes, add Salt, Garam Masala, Dry Mango Powder, Cilantro, Ginger/Green Chili, Lemon Juice. Mix well.
5) Heat Oil in a pan on medium heat.
6) Add Cumin Seeds, Mustard Seeds, Asafoetida and Green Peas. Cook for 1-2 minutes until peas are tender.
7) Add Potato mixture and cook for a few minutes until heated through. Keep aside to cool to room temperature.
8) Divide Dough into small portions (slightly bigger than a golf ball).
9) Roll out each portion into a thin round shape.
10) Place this in the Samosa Mould. or cut each roti into two and roll into cone share.
11) Lift one side of the flat edge and brush plain water on it. Lift the opposite side and overlap the two edges to form a cone shape. Press the seams gently to seal.
12) Stuff the Potato mixture into the cone. Brush plain water around the top edge and seal shut.
13) Deep fry until golden.
14) Serve hot with Tamarind Chutney, Mint Chutney or Ketchup.



Tips: 1] After making the roti's, heat them a bit not roasting completely so that while frying they dont open....
2) Let the Samosas dry for 10-15 mins after filling, this is will avoid them open while frying.
3} Don't kneed the dough before rolling...as that might make air bubbles.
4] In Step 11 instead of water, plain flour mixed in water can also be used.

Dosa

Ingredients:
1. Urad dal / minnapappu : 3/4 cup.
2. Rice / biyyam : 2 cups.
3. Toor dal / Kandi pappu : 1 tsp.
4. Chana Dal / Senaga pappu : 1 tsp.
5. Moong Dal / Pesara pappu : 1 tsp.
6. Poha/Atukulu : 1/4 cup.
7. Methi seeds / menthulu : 10.
8. Salt as per taste.

Procedure:
1) Soak all ingredients expect salt for more than 4 hrs.
2) Grind them, adding salt while grinding.
3) Heat the flat pan till very hot.
4) Pour 1/4 cup of batter each time to make the dosa and spread on the pan.
5) Put 1 tsp of oil for each dosa.

Tip: Pan should be very hot before poring the batter.

Nuvvu Chekka

This is a special sweet made for Sankranti.
Ingredients:
1. Sesame seeds: 1 cup
2. Dry coconut: 1 cup
3. Jaggery: 1 cup
4. Green cardamom powder – ¼ tsp
5. Nutmeg powder – ¼ tsp (Optional)
6. Ghee 1tsp.
Method:
1) Roast the sesame seeds until golden brown.
2) Grind the sesame seeds to a coarse powder.
3) Heat the ghee and add jaggery with couple of tbsp of water until you get a thick syrup.
4) Grease a shallow plate to set the cake/chekka in.
5) Mix in the coarsely ground sesame seeds, coconut powder into the syrup. Add cardamom powder and nutmeg powder and mix thoroughly.
6) Spread mixture while hot evenly onto the plate and garnish it with dry coconut. 7) Cut diamond shapes before it cools down completely.
8) Allow it to cool and set and enjoy.