Baingan Barta

Ingredients

• Brinjal - 1 large
• Tomato - 2 small or 1 large
• Coriander leaves - 1/4 cup chopped
• Chilli powder - 1/4 tsp
• Curd - 2 tbsp
• Garam masala powder - 1/4 tsp
• Turmeric powder - 1/4 tsp
• Salt - to taste

For garnishing

• Mustard - 1/4 tsp
• Jeera - 1/4 tsp
• Urad dhal - 1/2 tsp
• Curry leaves - 1 stalk
• Hing - a pinch
• Ghee - 1 tbsp

Method

1. Heat the brinjal on medium flame on a roti grill. Keep turning it so the heat is evenly spread on the vegetable. Heat till it becomes soft and the skin becomes dark brown.  
2. Place brinjal aside and let it cool.
3. Once cooled, peel the skin of the brinjal and mash well.
4. Chop tomatoes into fine pieces and place aside. 
5. Heat kadai and add ghee. Splutter mustard, jeera and add all other items for garnishing into the kadai.
6. Add garam masala, turmeric powder, salt, chilli powder.
7. Immediately, add finely chopped tomato and saute for few minutes till tomato becomes soft.
8. Add cooked and mashed brinjal into the kadai and mix well.
9. Garnish with chopped coriander leaves.
10. Optional: Add curd to the mixture and mix well.

Podi Dosa

Ingredients (for Dosa batter):

• Urad Dhal - 1 cup
• Rice - 3 cups
• Fenugreek - 1 tsp
• Salt - to taste

Ingredients (for Dosa powder):

• Roasted split gram - 1 cup
• Dry coconut - 1/2 cup
• Chilli powder - 1 tsp
• Salt - 1 tsp (to taste)
• Jeera - 1 tsp
• Hing - 1/8 tsp

Method (for Dosa batter):

1. Wash and soak urad dhal and methi in a vessel with sufficient water. 
2. Wash and soak rice in a separate vessel. 
3. Soak for atleast 6-8 hours.
4. Grind urad dhal/methi and keep aside.
5. Grind rice. 
6. Add salt and ground urad/methi paste to the ground rice and grind once again.

Method (for Dosa powder):

1. Add all ingredients for dosa powder into grinder and grind into fine powder.

Method (for Dosa):

1. Make dosa with the batter on a heated tava.
2. Once you turn the dosa, smear ghee/butter on the dosa surface and add 1 tbsp of the dosa powder.
3. Fold the dosa and serve hot with ghee/butter.

Parupu Dosa (Mixed lentils dosa)

Ingredients:

• Channa dal - 1/4 cup
• Moong dal - 1/4 cup
• Rice - 1/4 cup
• Urad dal - 1/4 cup
• Toor dal - 1/2 cup
• Coconut - 1/2 cup
• Red chilli - 2
• Hing - 1/4 tsp
• Salt - to taste

Recipe:

1. Soak channa dal, moong dal, rice, urad dal and toor dal together overnight.
2. Grind the soaked dals and rice with coconut, red chilli, hing and salt with sufficient amount of water (such that it grinds to a thick batter).
3. Make dosas with ghee/butter and serve hot with dash of butter on top.

Didhir Dosa (Instant Dosa)

Ingredients:

• 1 cup urad flour

• 2 cups rice flour

• 1/2 tablespoon fenugreek powder

• Salt to taste

Method:

1. Mix all the three ingredients together with water such that it forms a thick batter.
2. Mix well and grind it in a mixer for a minute or so.
3. Keep this batter aside for one hour.
4. Add salt and mix the batter.
5. Depending on the thickness of batter, you can add little water.
6. Make yummy dosas and serve them hot with sambhar or chutney or pickle or podi + ghee or all.

Raw Banana Curry

Ingredients:

• Raw banana - 2
• Garam Masala (optional) - less than 1/4 tsp
• Red chilli powder - less than 1/4 tsp
• Dry coconut - 1 tsp

For garnishing:

• Channa Dhal - 1/2 tsp
• Jeera - 1/4 tsp
• Mustard - 1/4 tsp
• Curry Leaves - 6-7
• Oil - 2 tsp

Procedure:

1. Cut the raw bananas into small cubes and put into a container with water (such that the pieces are just immersed in it) wih salt and turmeric.
2. Cook in medium flame till it becomes soft.
3. Drain the water.
4. Place a pan on the stove and add oil and all other items for garnishing.
5. Add cooked banana pieces.
6. Add garam masala, chilli powder, dry coconut and salt to taste.
7. Keep mixing in low flame for about 5 minutes.

Dalia Pappu Sunnu Undalu

Ingredients:

• Puttanaalu pappu (Dhalia dal) - 3 cups
• Raw cane sugar - 1 and 1/2 cups
• Cashew nuts - 1/4 cup
• Fresh ghee - 1 cup

Procedure:

1. Roast puttanaalu pappu in medium heat. Keep mixing continuously. Do this for 5-10 minutes until you get the roasted smell.
2. Dry roast cashew and crush them to smaller pieces using pestle and mortar (do not grind into powder).
3. Dry grind roasted puttanaalu pappu until it become fine powder. 
4. Dry grind the sugar into fine powder.
5. Mix the following well: the ground roasted pappu, sugar, small pieces of cashew.
6. Warm the ghee so that it turns liquid (do not boil it; warm it till you can touch it safely).
7. Put the liquid ghee in the mixture and keep mixing all the ingredients using a spoon or a spatula.
8. Then mix the entire mixture with your hand such that all the ingredients are evenly mixed.
9. Then roll the mixture into little balls.

Delicious Dhalia Dal Sunnu Undalu are ready. Try stopping yourself from eating after 1 sunnu unda.

Sabu Dana Khichdi

Ingredients:
Sabu dana - 2 cups
Peanuts - 1 cup
Coriander leaves - 1 cup finely chopped
Capsicum - 1 big
Potato - 2 medium sized
Ginger - 1 tsp finely chopped
Ghee - 2 tsp
Salt - to taste

For seasoning:
Oil - 2 tsp
Chilli - 2
Mustard seeds - 1/2 tsp
Jeera - 1/2 tsp
Curry Leaves - 1 stalk

Method:

1. Soak sabu dana for 4 hours.
2. Dry roast peanuts, remove skin and coarse grind into chunky pieces. Place aside.
3. Chop potato into thin tiny slices and finely chop coriander and capsicum.
4. Drain the water from sabu dana and place aside.
5. Place a kadai on the stove and add all ingredients for seasonings
6. Add finely chopped ginger.
7. Add finely chopped potato and some salt and close lid for few minutes.
8. Add capsicum and again leave for few mins in kadai with closed lid. 
9. Now add sabu dana and remaining salt, mix well and allow to cook on a low flame. Keep mixing periodically. 
10. Add finely chopped coriander leaves to the mixture and serve hot.