Dal Veg Leafy Stuffed Dosa With Dosa Batter

Ingredients :

• 11/2 cup Dosa Batter
• 2 sp Soaked Moong Dal
• 2 sp Soaked Chana Dal
• 2 sp Grated Carrot
• 1/4 cup chopped Methi Leaves
• 2 sp chopped Curry Coriander Leaves
• 2 Green Chillies finely chopped
• 1 Onion finely chopped
• 1 sp chopped Ginger
• Salt to taste
• 3 sp Oil

Preparation :

• Mix the dosa batter and other dry ingredients in a mixing bowl.
• Heat oil in a thick kadai and pour the mixed dosa batter.
• Cover with a lid & let it cook on low to medium heat till the crust golden brown.
• When brown on one side turn over on the other side, cook it uncovered on low flame. 
• Cook both sides till it becomes brown color and crisp.
• Then turn off the flame and remove from the kadai.
• Now dal veg leafy dibba roti is ready to serve.
• Serve hot with onion chutney or coconut chutney.  

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Yellow Cucumber Peanut Chutney / Dosakaya Palli Pachadi

Ingredients :

• 1 no Small Dosakaya / Yellow Cucumber
• fistful Peanuts / Groundnuts
• 3 Red Chillies
• 5 Green Chillies
• 2 inches Tamarind Flake
• 1/2 sp Mustard Seeds
• 1 sp Chana Dal
• 1 sp Urad Dal
• 1/4 sp Coriander Seeds
• 1 pinch Turmeric Powder
• 1 pinch Inguva
• Salt to taste
• 2 sp Oil

For Popu :

• 1/2 sp Mustard Seeds
• 1/2 sp Urad Dal
• 1 Red Chilli crocked
• Curry Leaves
• 1 sp Oil

Preparation :

• Peel and cut dosakaya into small pieces, wash and soak tamarind in little water.
• Heat oil in a pan add coriander, mustard seeds, chana dal, urad dal, red chillies & fry.
• Add  inguva, peanuts, green chillies and stir, when done remove from fire & keep aside.
• Grind soaked tamarind, green, red chillies, turmeric powder and salt with enough water.
• Add fried popu, peanuts and grind, lastly add chopped dosakaya and grind slightly.
• Heat oil in a small pan add popu ingredients and fry now add curry leaves and stir.
• Pour this fried popu to ground chutney & mix well, dosakaya palli chutney is ready.
• Serve with hot rice or roties.

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Carrot Beetroot Stir Fry

Ingredients :

• 2 no Carrots
• 1 Beetroot
• 1 Green Chillies chopped
• 1 Onion chopped
• 1/2 sp Ginger Garlic Paste
• 1 pinch Turmeric Powder
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/ 2 sp Chana Dal
• 1/2 sp Urad Dal
• 1 Red Chilli crocked
• Coriander Leaves
• Curry Leaves
• 2 sp Oil

Preparation :

• Wash peel carrots, beetroot and cut into small pieces.
• Add salt, turmeric powder and pressure cook.
• Heat oil in a pan add popu ingredients and fry.
• Add curry leaves, green chillies, ginger garlic paste and stir for 1/2 min.
• Now add cooked carrot, beetroot  pieces and stir well.
• Add red chilli powder and cook for 1 or 2 mins on low heat.
• Turn off the flame and transfer into a serving bowl.
• Carrot beetroot fry is ready, garnish with coriander leaves & serve.

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Poha Sweet Pongal / Atukula Bellam Pongali

Ingredients :

• 1 cup Poha / Beaten Rice
• 1 cup grated Jaggery
• 1 cup Milk
• 1/4 sp Elaichi Powder
• 5  Cashews
• 3  Badam

Preparation :

• Wash and soak poha and keep aside, soak badam, 2 cashews in enough water.
• Grind them into a fine paste with little milk.
• Boil 2 cups of water and add soaked poha & stir.
• Let it cook for 2 or 3 mins on low flame  then add jaggery  and mix well.
• Continue to cook on low heat, now add milk, ground badam paste and mix well.
• Keep stirring often, so that it does n't stick on bottom.
• Add cashew pieces & turn off the heat, poha bellam pongali is ready. 
• Transfer into a serving bowl and garnish with cashews.
• Poha  bellam pongali is ready for naivedyam.

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Sri Krishna Janmashtami Subhakankshalu

"WISHING ALL THE VIEWERS HAPPY JANMASHTAMI"  

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Krishnashtami Recipe Poha Coconut Laddu

Ingredients :

• 11/2 cup Poha / Beaten Rice
• 1 cup grated Dry Coconut
• 1 cup grated Jaggery
• 4 Cardamom / Elaichi
• 3 or 4 sp milk

Preparation :

• Heat a pan add beaten rice and fry for 5mins on low flame and remove from fire.
• Let it cool for some time & grind them into a fine powder.
• Grind grated coconut also into a coarse powder.
• Coconut powder, poha powder, jaggery, elaichi mix and grind again
• Pour the poha mixture into a bowl and add hot milk and mix well.
• Take small portion of the mixture and shape into a ball.
• Poha coconut laddu is ready and offer it as naivedyam to Lord Krishna.

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Vankaya Pappu / Dal With Egg Plant

Ingredients :

• 1 small cup Toor Dal
• 3 no Brinjal / Vankayalu / Egg Plant
• 1 Onion chopped
• 2 Green Chillies chopped
• 1 sp Tamarind Paste
• 1 pinch Turmeric Powder
• 1 sp Red Chilli Powder
• 1 pinch Hing / Inguva
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/4 sp Cumin Seeds
• 1 Red Chilli crocked
• Curry Leaves
• 1 sp Oil

Preparation :

• Wash toor dal, brinjal and cut brinjal into small pieces and keep aside.
• pressure cook toor dal, brinjal pieces along with onion and green chillies.
• Let it cool for some time and remove the lid and mash it.
• Heat oil in a pan add popu ingredients and fry then add curry leaves and stir.
• Add cooked dal mixture, turmeric powder, red chilli powder, inguva and stir.
• Add tamarind paste, salt and mix well and add water if required.
• Let it cook for couple of mins and turn off the flame, vankaya pappu is ready.
• Take it out in a serving dish and serve, serve with hot rice and roties.

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Wheat Rava Semolina Semiya Upma

Ingredients :

• 1/2 cup Wheat Rava
• 1/2 cup Semiya
• 1/2 cup Suji / Semolina
• 1 pinch Turmeric Powder
• 1 Onion chopped
• 2 Green Chillies chopped
• 1 Tomato chopped
• 4 or 5 fried Cashews
• Salt to taste
• 4 cups Water

For Popu :

• 1/2 sp Mustard Seeds
• 1/2 sp Chana Dal
• 1/2 sp Urad Dal
• 1 Red Chilli crocked
• Curry Leaves
• 4 sp Oil

Preparation :

• Heat oil in a pan add popu ingredients and fry.
• When they splutter add green chilli pieces, curry leaves, onion and stir.
• Cook until the onions are translucent then add chopped tomatoes and stir.
• Mix well and cook for 2 minutes till the tomatoes are soft.
• Add water, turmeric Powder, enough salt and bring it to a boil.
• Once the water starts boiling, pour the wheat rava and mix well.
• Let it cook for 3 mins then add suji and semiya and stir well.
• Cover with a lid and lower the heat until all the water is absorbed.
• Turn off the heat and leave it for 2 or 3 mins with cover.
• Wheat rava semiya and suji upma is ready to serve.
• Garnish with fried cashews and serve with pickle or chutney powder.

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Coriander Leaves Chutney / Kothimeera Pachadi

Ingredients :

• 1 Big Bunch Coriander Leaves
• 12 Green Chilles
• 1/2 Lime Size Tamarind
• 1 pinch Turmeric Powder
• 2 sp grated Jaggery (optional )
• Salt to taste

for Popu :

• 1/2 sp Mustard Seeds
• 1/4 sp Urad dal
• 1 Red Chilli crocked
• 2 sp Oil

Preparation :

• Wash Coriander leaves, green chillies and keep them aside.
• Grind soaked tamarind, green chillies, turmeric powder and salt.
• Add chopped coriander leaves and grind into a coarse paste.
• Heat oil in a pan add popu ingredients and fry.
• Now add ground chutney to fried popu and fry for 2mins on low flame.
• Kothimeera chutney is ready to serve for rice and tiffins. 

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Cabbage Chana Dal Curry

Ingredients :

• 2 cups chopped Cabbage
• 4 sp Chana Dal / Senaga Pappu
• fistful Fresh Coconut Pieces
• 4 Green Chillies
• 1 inch Ginger
• 1 pinch Turmeric Powder
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/4 sp Cumin Seeds
• 1/2 sp Urad Dal
• 1 Red Chilli crocked
• Curry Leaves
• 2 sp Oil

Preparation :

• Wash and soak chana dal for 15 to 20 minutes.
• Grind coconut pieces, green chillies, ginger into a coarse powder and keep aside.
• Combine cabbage, chana dal, salt, turmeric powder and pressure cook.
• Or boil till just soft and drain water and keep it aside.
• Heat oil in a pan add popu ingredients and fry.
• Then add curry leaves, cooked cabbage mixture and stir well.
• Next add ground coconut mixture and mix well.
• Let it fry for couple of mins without cover and remove from fire.
• Now cabbage bengal gram curry is ready to serve.

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Daimond Kajalu With Sugar

Ingredients :

• 1 Cup All purpose flour / Maida
• 2 sp Maida for dusting
• 1 Cup Sugar
• 2 sp Oil
• Oil for deep fry

Preparation :

• Mix maida and 2 sp oil, then knead a stiff dough with enough water.
• Cover with a lid and keep aside for an hour.
• Divide the dough into a large lemon sized ball and roll into a chapati.
• Cut the chapati into a small diamonds with a sharp knife.
• Finish the rest of the dough and keep aside.
• Heat oil in a pan and fry the diamonds untill light golden brown.
• Take away from oil and set aside.
• Now heat a cup of water and add sugar in it.
• Make a thick syrup like 'vundapakam' and reduce the flame into low.
• Pour the fried kajalu in it and mix well until they coated with sugar.
• Pour on a wide plate and let it cool for some time.
• Sugar kajalu are ready to eat and store them in an airtight container.

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