Radish / Moolangi Sambar

Ingredients:
Toor Dal - 1/2cup
Chopped Radish / Moolangi - 1cup
Chopped Onion - 2tbs
Chopped tomato - 1tbs
Sambar Powder - 1tsp
Red Chili Powder - 1/2tsp
Turmaric Powder - 1/4tsp
Tamarind Paste - 1tsp
Coconut - 2tsp
water - 3 cup
Chopped coriander - 1tsp

Seasoning:
Mustard seeds - 1 tsp
Jerra - 1tsp
Red chillies - 2
curry leaves - 6
Asafoetida - 1/4 pinch
Oil - 1tsp

Method:Wash and pressure cook toor dal.
Prepare seasoning with mustard seeds, jeera, red chilies, curry leaves, Asifotida and add onion, when it gets soft add Radish / Moolangi, salt, sambar powder, Red Chili Powder, Turmaric Powder, water and cook until radish / moolangi gets soft now add Tomato, tamarind paste and cooked dal. Add water if required.
Garnish with Chopped coriander and coconut.

Serve hot with Rice / Chapathi.

Sorekai / Sorakaya / Bottle gourd Chutney

Ingredietns:
Chopped Bottle gourd : 1 cup

Green chillies: 2

Garlic: 1
Peanut : 2tbs

Tamarind Paste - 1tsp

Oil: 1tsp

Seasoning:

Mustard seeds:1/2 tsp

Jeera: 1/2 tsp

Curry leaves: 6

Red Chillies: 2

Oil: 2 tbs

Method:

Heat oil in a pan fry chopped Bottle gourd(with skin) and green chillies, garlic, peanut until it become tender. let it cool for few min.
Grind all fried ingredients with tamarind paste and salt without adding water.

In a pan Prepare seasoning adding mustard seeds, jeera to oil, let it splutter,

add curry leaves and red chillies.

Garnish chutney with seasoning..

Split Green Moong Dal

Ingredients:
Split Green Moong Dal - 1cup
Turmeric Powder -1/4tsp
Garlic - 6
Lemon Juice - 2tbs
Chopped coriander - 1tbs
Salt to taste

Seasoning:
Mustard seeds -1/2 tsp

Jeera -1/2 tsp

Curry leaves - 6
Red Chili - 3
Oil: 2 tb

Method:
Dry Fry Split Green Moong Dal for few min.
Pressure cook Dal with 2 cup water. Let it cool

Prepare seasoning, when mustard seed stops spluttering add chopped garlic, when garlic turns slight brown add Dal, turmeric powder and salt and lemon juice. let it boil for few min.

Garnish with chopped coriander.

Serve hot with Rice.

Masala Upma

Ingredients:
Upma Rava - 1 cup
Onion - 1 small

Finely Chopped ginger - 1tsp

Chopped Green beans - 1/4 cup
Chopped Carrot - 1/4 cup
Green peas - 4tbs
Red Chili Powder - 1/2tsp(Optional)
Sambar Powder - 1/2tsp
Turmeric Powder - 1/4tsp
Tamarind Paste - 1tsp
Chopped Tomato - 2tbs
Ghee - 1tsp
Oil - 1tsp
Salt - according to taste
Chopped coriander - 2tbs
Grated coconut - 2tbs

Seasoning:
Mustard seeds - 1 tsp
Jerra - 1tsp
Urad Dal - 1tsp
Chana Dal - 1tsp
curry leaves - 6
Peanut - 1tbs
Oil - 2tbs

Method:
Roast Upma Rava with or without 1tsp oil until light brown.
Prepare seasoning in a pan when mustard seed stops spluttering add chopped onion, ginger when onion becomes soft add Green beans, carrot, peas fry vegetables for few min then add 2.5 cup water, when water starts boiling add Upma rava, Salt, cook it on medium flame for 5 to 8 min, now add sambar powder, tomato, turmeric powder, chili powder and mix well and close the lid leave it on low flame for 2 to 3 min.

Garnish with coriander and coconut, ghee and serve hot.

Hase Huli / Pachhi Pulusu

Ingredients:
Tamarind Paste - 2tsp
Jagary Powder - 1tsp
Red Chili Powder - 1/2tsp
Roasted Til Powder - 1tsp
Roasted Peanut Powder - 1tsp
Sambar Powder - 1/4tsp
Chopped Onion - 2tsp
Salt to taste
Chopped Coriander - 1tbs
Water - cup

Seasoning:

Mustard seeds:1/2 tsp

Jeera: 1/2 tsp

Curry leaves: 6
Oil: 1tbs
Method:Prepare seasoning and keep it aside.
Mix all the ingredients to water and garnish with seasoning.

Huggi / Moong Dal Khichidi

Ingredients:
Rice - 1 cup
Moong Dal - 3/4cup
Butter - 1tsp(Optional)
Cinnamon - 1/2'
Clove - 1
Daniya - 1/2tsp
Jeera - 1/2tsp
Red Chili - 2
Coconut Powder - 2tsp
Chopped Coriander - 2tbs
Water -6 -7 cup

Seasoning:

Mustard seeds:1/2 tsp

Jeera: 1/2 tsp

Curry leaves: 6
Oil: 1tbs

Method:
Wash Rice and Moong dal.
Pressure cook rice and moong dal adding 4 cups of water.
powder Cinnamon, Clove, Daniya, Jeera, Red Chili, Coconut Powder

Prepare seasoning add ground powder and fry for 1/2 min and keep a one of cup water ready in another hand and add it immediately not allowing the powder to burn then add cooked Rice and moong dal, butter and boil it on low flame for 4 to 8 min.
Garnish with coriander

Serve hot with Hase Huli or coconut chutney.

Hase Huli / Chinthapandu Pulusu:
Tamarind Paste - 2tsp
Jagary Powder - 1tsp
Red Chili Powder - 1/2tsp
Roasted Til Powder - 1tsp
Roasted Peanut Powder - 1tsp
Sambar Powder - 1/4tsp
Chopped Onion - 2tsp
Salt to taste
Chopped Coriander - 1tbs
Water - cup

Seasoning:

Mustard seeds:1/2 tsp

Jeera: 1/2 tsp

Curry leaves: 6
Oil: 1tbs

Method:Prepare seasoning and keep it aside.
Mix all the ingredients to water and garnish with seasoning.

Masoor Dal Khichidi

Ingredients:
Sona Mossori Rice / Basmathi Rice - 1cup
Masoor Dal - 1 cup
Garlic - 1
Grated Coconut - 2tsp
Jeera - 1/2tsp
Chopped Coriander - 2tbs
Turmeric Powder - 1/4tsp
Salt to taste
Ghee - 1tbs(Optional)

Seasoning:
Oil - 1tbs
Jeera/ Cumin - 1tsp
Sha Jeera - 1/4tsp
Cinnamon - 1'
Clove - 2
Bay Leaves - 2
Red chili - 2

Method:
Wash and soak rice and masoor dal for 15 min.
Powder coriander leaves, coconut, jeera, garlic and keep it aside.
In a pan heat oil add jeera, shajeera, cinnamon, clove, bay leaves, red chili pieces. When jeera starts spluttering add 5 cups water, add soaked rice and masoor dal to boiling water and add salt, turmeric powder now close the lid and cook until rice gets soft keep mixing when ever required(the consistency of Masoor Dal Khichidi is like Pongal).
now add ground powder and cook for 2 to 3 min. Add little water if required.
Garnish with Ghee and serve hot with sweet lemon pickle / regular lemon pickle.

Moolangi / Radish Majjige Saaru/ Pulusu

Ingredients:
Moolangi / Radish Pieces - 1cup
Green Chili -2
Garlic - 2
Curd / Yogurt - 1 cup
Jeera -1/2tsp
Mustard seeds - 1 pinch
Fresh grated Coconut - 1tbs
Roasted Chana - 1tsp
Curry leaves - 4
Chopped Coriander leaves - 2tbs

Seasoning:

Mustard seeds:1/2 tsp
Cumin / Jeera: 1/2 tsp

Curry leaves: 6

Ghee - 1tsp

Method:
Prepare seasoning with ghee, mustard seeds, jeera, curry leaves.

Press Moolangi / Radish using chapathi roller / any heavy stone. Apply Salt and keep it aside for 5 to 10 min.

Burn green chili and garlic directly on flame(for light smokey flavor) then grind chili, garlic, Jeera, Curry leaves, Mustard seeds, Fresh grated Coconut, Roasted Chana with few spoon water then add curd / yogurt and grind it again. Add Salt if required.

Garnish with coriander and seasoning.

Serve with Brown / White Rice / Jowar mudde / Sangati.

Ridge guard / Heerekai / Beerkai skin chutney

Serving: 4

Ingredients:

Ridge guard skin: 1 cup

Green chillies: 2

Garlic: 1

Roasted peanut powder: 2tbs

Lemon Juice - 2tsp

Oil: 1tsp

Seasoning:

Mustard seeds:1/2 tsp

Jeera: 1/2 tsp

Curry leaves: 6

Red Chillies: 2

Oil: 2 tbs

Method:

Heat oil in a pan fry cut Ridge guard skin and green chillies, garlic until it become tender. let it cool for few min.

Powder peanut, Grind Ridge guard skin and green chillies, garlic without adding water then add peanut powder and lemon juice.

In a pan Prepare seasoning adding mustard seeds, jeera to oil, let it splutter,

add curry leaves and red chillies.

Garnish chutney with seasoning..

18 Beans Curry

Serving -3

Ingredients:
Mixed Beans (All Beans and Dal)- 1 cup
Onion - 1/2
Tomato -1/2
Sambar Powder -1tsp
Turmeric Powder - 1/4tsp
Daniya - 1tsp
Ginger - 1'
Garlic - 3
Tamarind Paste - 2tbs
Red Chili Powder - 1/2tsp
Fresh Coconut - 2tbs
Poppy Seeds - 1/2tsp
Oil - 1tbs
Chopped Coriander - 2tbs
Finely chopped Onion - 4tbs

Seasoning:

Mustard seeds:1/2 tsp
Cumin / Jeera: 1/2 tsp

Curry leaves: 6
Asifotida - 1 pinch

Oil - 1tbp

Method:Soak Beans for 5 to 6 hours.
Pressure cook Mixed Beans
Grind ginger, garlic, coconut, sambar powder, poppy seeds, turmeric powder, tamarind, red chili powder using little water.
Prepare seasoning add chopped onion, when onion gets soft add ground masala and fry for few min. now add cooked Beans with vegetables, chopped tomato, salt and water as required. Boil for few min.
Garnish with Coriander and Finely Chopped Onion.
Serve hot with Chapathi / Kulcha.

Idli Sambar

Serving -3

Ingredients:
Toor Dal - 1/2 cup
Moong Dal - 1tbs
Onion - 1
Tomato -1
Chopped Green Beans - 1/2 cup
Chopped Carrot - 1/2 cup
Chopped Potato - 1/2 cup
Sambar Powder -1tsp
Turmeric Powder - 1/4tsp
Daniya - 1tsp
Ginger - 1'
Garlic - 3
Tamarind Paste - 2tbs
Red Chili Powder - 1/2tsp
Fresh Coconut - 2tbs
Oil - 1tbs
Chopped Coriander - 2tbs

Seasoning:

Mustard seeds:1/2 tsp
Cumin / Jeera: 1/2 tsp

Curry leaves: 6
Asifotida - 1 pinch

Oil - 1tbp

Method:
Pressure cook toor dal, moong dal, green beans, carrot, potato together.
Shallow fry daniya, 1/2 onion, ginger, garlic with little oil separately.
Grind daniya, onion, ginger, garlic, with coconut, sambar powder, turmeric powder, tamarind, red chili powder using little water.
Prepare seasoning add chopped onion, when onion gets soft add ground masala and fry for few min. now add cooked dal with vegetables, chopped tomato, salt and water as required. Boil for few min.
Garnish with Coriander
Serve hot with Idli

Paneer Manchurian

Serving -3

Ingredients:

Paneer - 1lb

Rice Flour - 3tbs

Corn Flour - 3tbs

All Purpose Flour / Maida -3tbs

Ginger Garlic Paste - 1/4tsp

Daniya Jeera Powder - 1/2tsp

Red Chili Powder -1tsp

Baking Soda - 1 pinch

Chopped Onion - 1cup

Spring Onion - 4tbs

Chopped Garlic -2tbs

Capsicum - 1

Green chili - 3

Jeera - 1/2tsp

Soy Sauce - few drops

Tomato Ketchup -4tbs

Chopped Coriander - 2tbs

Salt to taste

Oil for deep fry

Method:

Cut paneer into small cubes.

Mix rice flour, maida, corn flour, ginger garlic paste, daniya jeera powder, red chili powder, salt and soda with water. Soak paneer in the batter for few min.

Heat up oil in a pan for deep fry.

Drop Paneer in hot oil one by one using a spoon. Deep fry until golden brown.

Place paneer on paper towel.

In a wide pan heat a tbs oil add jeera, garlic, onion, salt and fry for few min now add chopped green chili, capsicum, spring onion and fry until capsicum gets slight tender now add tomato ketchup and fry for few min. now add paneer, soy sauce and mix well.

Garnish with Chopped coriander.

Kesaribath / Rava Kesari / Sira

Ingredients:

Sooji Rava - 1 cup
Cashew nut - 2tbs
Raisin - 1tbs
Almond slice - 1tbs (optional)
Milk - 1cup

Water - 1cup
Sugar - 3/4 cup / Artificial sweetener - 1/4cup
Saffron - few string(optional)
Ghee - 4tbs

Method:

Shallow fry Cashew nut, Raisin, Almond, Raisin with ghee separately and keep it aside.

Fry Rava with little ghee for few min then add 1 cup water and milk and cook for 5 to 10 min, Once rava becomes soft add sugar and mix well for few min.
Garnish with nuts and saffron.

Fresh Coyote squash / Bottle gourd Majjige Saaru / Pulsu

Ingredients:
Chopped Coyote squash / Bottle guard - 1cup
Green Chili -2
Garlic - 2
Curd / Yogurt - 1 cup
Jeera -1/2tsp
Mustard seeds - 1 pinch
Fresh grated Coconut - 1tbs
Roasted Chana - 1tsp
Curry leaves - 4
Chopped Coriander leaves - 2tbs

Seasoning:

Mustard seeds:1/2 tsp
Cumin / Jeera: 1/2 tsp

Curry leaves: 6

Ghee - 1tsp

Method:
Prepare seasoning with ghee, mustard seeds, jeera, curry leaves. When mustard seeds starts spluttering add chopped Coyote squash / Bottle guard and 1 cup water, salt and cook until Coyote squash / Bottle guard gets soft, turn off the flame and let it cool.

Burn green chili and garlic directly on flame(for light smokey flavor) then grind chili, garlic, Jeera, Curry leaves, Mustard seeds, Fresh grated Coconut, Roasted Chana with few spoon water then add curd / yogurt and grind it again. Add Salt if required.

Garnish with coriander.

Serve with Brown / White Rice.

Coyote squash is known as seemebadnekai / seemvankai.

Bottole gourd is also known as sorekai / sorakaya.

Mehti Potato Curry

Ingredients:
Potato - 1 lb
Chopped Methi Leaves - 1cup
Roasted Peanut - 2tsp
Daniya Jeera Powder- 1/2tsp

Garlic - 6

Turmeric Powder - 1/4tsp
Red chilies - 4

Chopped coriander - 1tbs

Seasoning:

Mustard seeds:1/2 tsp
Cumin / Jeera: 1/2 tsp

Curry leaves: 6

Red Chillies: 2

Oil: 2 tbs

Method:

Prepare seasoning then add garlic after a min add Potato and methi leaves and fry for few min, and then add half cup water then cook for few min until Potato gets tender.

Powder peanuts, daniya jeera powder, red chili powder, turmeric powder,
Add ground Powder to cooked Potato curry and cook for few min.

Garnish with chopped coriander.

Serve hot with Chapathi / Rice

Menthak Mirumu / Methi Fry

Ingredients:
Methi Leaves - 2 bunch
Finely Chopped Onion - 1/2cup
Garlic - 6

Turmeric Powder - 1/4tsp
Red chilies - 1/2 tsp
Daniya powder - 1/2tsp
Coconut Powder - 1tbs
Jagary - 1tsp

Salt to taste

Seasoning:Mustard Seeds - 1tsp

Cumin / Jeera - 1 tsp

Curry leaves - 6
Asifotida according to taste

Oil: 2 tbs

Method:

Chop Methi leaves.
Powder coconut, daniya powder, red chili powder, jagary and salt.

In a pan heat oil add mustard seeds, jeera, curry leaves, Asifotida When mustard seeds stops spluttering add garlic, onion and Chopped methi leaves after few min and keep frying for 5 to 6 min and add ground powder and fry until methi leaves gets tender. close the lid if required, it might take around 5 to 10 min.

Serve hot with Chapathi / Rice

Potato Methi Fry / Curry

Ingredients:
Potato - 1lb
Chopped Onion - 1/2cup
Chopped Tomato - 1/2 cup
Garlic - 6
Methi Leaves - 1cup

Turmeric Powder - 1/4tsp
Red chilies Powder - 1/2 tsp
Daniya Jeera powder - 1/2tsp
Curds / Yogurt - 2tbs

Chopped coriander - 1tbs
Salt to taste

Seasoning:Mustard Seeds - 1tsp

Cumin / Jeera - 1 tsp

Curry leaves: 6
Asifotida according to taste

Oil: 2 tbs

Method:

Chop all the vegetables.

In a pan heat oil add mustard seeds, jeera, curry leaves, Asifotida When mustard seeds stops spluttering add garlic, onion and Potato after few min and keep frying for 5 to 6 min and add methi leaves and cook until Potato gets tender. close the lid if required, it might take around 5 to 10 min. now add Finely chopped tomato and salt, cook until it becomes tender and add daniya jeera powder, turmeric powder, red chili powder, curds and mix well.

Garnish with chopped coriander.

Serve hot with Chapathi

Bendekai / Bendakaya / Okra Curry

Ingredients:
Okra - 2lb
Chopped Onion - 1/2cup
Chopped Tomato - 1/2 cup
Garlic - 6

Turmeric Powder - 1/4tsp
Red chilies - 1/2 tsp
Daniya Jeera powder - 1/2tsp

Chopped coriander - 1tbs
Salt to taste

Seasoning:

Cumin / Jeera - 2 tsp

Curry leaves: 6
Asifotida according to taste

Oil: 2 tbs

Method:

Chop all the vegetables.

In a pan heat oil add jeera, curry leaves, Asifotida When Jeera stops spluttering add garlic, onion and Bendekai / Okra after few min and keep frying for 5 to 6 min and add 1 cup water and cook until Bendekai / Okra gets tender. close the lid if required, it might take around 5 to 10 min. now add tomato and salt, cook until it becomes tender and add daniya jeera powder, turmeric powder, red chili powder and mix well.

Garnish with chopped coriander.

Serve hot with Chapathi / Poori

Bendi / Okra Fry

Ingredients:
Okra - 2lb
Chopped Onion - 1/2cup
Chopped Tomato - 1/2 cup
Garlic - 6

Turmeric Powder - 1/4tsp
Red chilies - 1/2 tsp
Daniya Jeera powder - 1/2tsp

Chopped coriander - 1tbs
Salt to taste

Seasoning:Mustard seeds - 1tsp

Cumin / Jeera - 1 tsp

Curry leaves: 6
Asifotida according to taste

Oil: 2 tbs

Method:

Chop all the vegetables into length wise.

In a pan heat oil add mustard seeds, jeera, curry leaves, Asifotida When mustard seeds stops spluttering add garlic, onion, okra and keep frying until they become tender close the lid if required, it might take around 15 to 20 min. now add tomato and salt, cook until it becomes tender and add daniya jeera powder, turmeric powder, red chili powder and mix well.

Garnish with chopped coriander.

Serve hot with Chapathi / Poori

Cracked wheat halwa / sweet

Ingredients:
Cracked Wheat -1cup
Milk - 2cups
Jagary - 3/4cup / Artificial sweetener - 1/4cup
Cashew nuts - 3tbs
Ghee - 2tbs

Method:
Wash cracked wheat in water and soak in 1 cup milk for 1hour.
Fry soaked cracked wheat with ghee for 10 to 15min then add 1 cup milk and 1/2 cup water and cook until cracked wheat gets soft. (Add more milk /water if required) Now add jagary and keep mixing until ghee separates then add cashew nuts(shallow fried cashew nuts with little ghee).

Postpartum Note: Cracked wheat halwa stimulates nursing.

Oatmeal Payasa

Ingredients:

Oatmeal - 1/2 cup
Cashew nut - 2tbs
Raisin - 1tbs
Almond slice - 1tbs (optional)
Milk - 1cup
Sugar - 1/2 cup / Artificial sweetener - 2tbs
Saffron - few string(optional)
Ghee - 1tbs

Method:

Shallow fry Cashew nut, Raisin, Almond, Raisin with ghee separately and keep it aside.
Fry Oatmeal with little ghee for few min then add milk and cook for 5 to 10 min, Once Shavige / Semiya becomes soft add more milk if required and sugar boil for few min.
Garnish with nuts and saffron.

Green Beans Saagu for Poori

Ingredients:
Green Beans - 2 cup
Chopped Tomato - 1/2 cup
Salt to taste

Masala:
Coriander seeds - 1tsp
Cumin- 1/4tsp
Clove - 2
Cinnamon - 1/2'
Chopped Coriender / Cilantro - 1 and 1/2 cup
Tomato - 1/2
Roasted Peanut - 1tsp
Poppy seeds - 1/2tsp
turmeric powder - 1/4tsp
green chili - 2 (optional)
Garlic - 6
Ginger - 1' cube
Coconut - 2tsp

Seasoning:

Mustard Seeds - 1/2tsp
Cumin / Jeera - 1/2 tsp

Chopped Onion - 1/2
Bay Leaves - 4
Oil: 2 tbs

Method:


Grind all Masala ingredients without / with little water and keep it aside.

Prepare seasoning with all seasoning ingredient except onion, once they turn slight brown add onion, when onion gets soft add Green Beans and cook until Green Beans gets soft now add ground masala and tomato and cook for few min.

Serve hot with Puri / Chapathi.

Sprouted Moong And Potato Curry

Ingredients:

Sprouted Moong - 1 cup

Potato - 1

Chopped Tomato - 1/2

Roasted Peanut - 2tsp

Coconut - 2tsp

Jeera Powder -1/2 tsp
Curry Masala - 1/2tsp
Garlic - 1

Turmeric Powder - 1/4tsp
Red chilies - 4

Chopped coriander - 1tbs
Jagary - 1tsp

Seasoning:

Mustard seeds:1/2 tsp
Cumin / Jeera: 1/2 tsp

Curry leaves: 6

Red Chillies: 2

Oil: 2 tbs

Method:

Prepare seasoning then add Sprouted Moong and half cup water then Peeled and Chopped Potato and cook for few min until Sprouted Moong gets tender.

Powder Coconut, Curry Masala, Jeera, garlic, turmeric powder, red chilies, jagary.
Add ground Powder and tomato to the Sprouted Moong and Potato curry and cook for few min.

Garnish with chopped coriander.

Serve hot with Chapathi / Rice

Spicy Butternut squash slice

Ingredients:
Butternut squash - 1/2
Rice Flour - 2tbs
Daniya Jeera Powder - 1/3tsp
Red Chili Powder - 1/2tsp
Oil -2tbs
Salt to taste

Method:

Cut Butternut squash into slices. Soak Butternut squash slice in salt water for 5 min.

In a plate mix rice flour, daniya jeera powder, chili powder and very little salt.

Dip each slice in the flour mix and toast / shallow fry using skillet, sprinkle 2 to 3 drops oil on each slice.

(If required close the skillet with a lid) cook until some brown specs appear on each Butternut squash slice.

Serve hot with Rice.

Note: Potato, Bitter gourd, brinjol / Egg plant, Green /Raw Banana, Pumpkin can also be used to make these slices.

Gestational Diabetes: Use only Bitter gourd and Brinjol slice during Gestational Diabetes

Hung Curd Bread Triangles

Ingredients:
Wheat Bread Slice - 10
Ginger - 1/2'
Green Chili - 2
Jeera /Cumin - 1/4tsp
Curry Leaves - 6 leaves
Coriander Leaves - 4sticks
Mint Leaves - 2sticks
Hung Curd / Sour Cream - 3tbs
Salt to taste

Seasoning:

Mustard seeds:1/2 tsp
Cumin / Jeera - 1/2 tsp

Curry leaves: 6
Red Chili pieces - 8
Asifotida
Oil: 2 tbs

Method:
Grind all the ingredients except wheat bread.
For each bread slice take out the sides and on 5 slices spread the ground sour cream and close the slice with the remaining slices. (Like a sandwich in between sour cream) Take a sandwich slice and cut into 2 triangles and again into 2 more triangles,(each sandwich into 4 triangles) repeat this to all the slices and let it set for few seconds mean while prepare seasoning in a wide pan. When mustard seeds starts spluttering arrange all the triangles in the pan and toast on both the side until you see some brown specs on each side.

Serve Hot

For Gestational Diabetes(for US residents): Multigrain Oroweat bread has very less carbs

Thondekai / Dhondakai / Tindora Pickle

Ingredients:
Finely Chopped Thondekai / Dhondakai / Tindora - 1/2cup
Turmeric Powder - 1/4tsp
Red Chili Powder - 1/2tsp
Roasted Mustard Seed Powder - 1/4tsp
Roasted Methi Seed Powder - 1/4tsp
Lemon Juice - 2tsp
Salt to taste

Seasoning:

Mustard seeds:1/2 tsp
Cumin / Jeera - 1/2 tsp

Curry leaves: 6
Asifotida
Oil: 1 tbs

Method:
Prepare seasoning and keep it aside.
Add all the ingredients to seasoning and mix well.
Serve with Rice.
This Thondekai / Dhondakai / Tindora Pickle can be stored for a week.

Sweet Lemon Pickle

Ingredients:
Lemon - 50 small size
Salt - 1/2 kg
Turmeric - 5tsp
Sugar - 2kg
Lemon Juice - 10 lemon
Red Chili Powder -1cup

Method:
Chop lemon and add salt, turmaric and store in a air tight glass jar for 3 to 4 weeks.
After Lemon gets tender add sugar and lemon juice, red chili powder and keep the jar in sun for 2 to 3 days or until sugar melts.

Note: Chop each lemon into 8 or more pieces.

Lemon Green Chili Pickle

Ingredients:
Chopped Lemon - 4cup
Salt - 1/2cup
Turmeric - 2tsp
Slit Green Chili - 20
Methi seed - 1tsp
Mustard Seed -2tsp
Jeera - 1/2tsp
Asifotida - 2pinch

Seasoning:

Mustard seeds:1/2 tsp
Cumin / Jeera - 1/2 tsp

Curry leaves: 6
Asifotida
Oil: 4tbs

Method:
Dry Roast Methi seeds, mustard seeds, jeera and make powder. Mix all the ingredients to lemon except seasoning ingredients and store in a air tight glass jar for 3 to 4 weeks.
Add Seasoning just before using.

Note: Chop each lemon into 8 or more pieces.

Curry Leaves Powder

Dry Curry Leaves -1 cup
Grated dry coconut - 1/2 cup
red chillies - 1/2 cup
Jagary - 1tsp
Tamarind - 1'
Oil - 2tsp
Salt to taste

Method:
Fry Curry Leaves and red chilies with little oil and coconut dry fry for few min (until it becomes little brown)
Add all ingredients and make powder.

Curry Leaves Powder is very tasty with Rice /Talipattu.

Note: wash Curry Leaves then dry in sun for one or two days....

Shankarpole

Ingredients:
Milk - 1cup
Sugar - 1cup
Ghee - 1/4 cup
Oil - 1/4cup
Maida /All Purpose Flour - 2 cup (approximate)

Method:
Mix milk, sugar, ghee, oil and heat it when it starts boiling keep adding maida / all purpose flour until the dough gets tight and stiff dough.(chapathi dough consistency)
Divide the dough into small equal portions. Roll into balls. Roll the balls in dry all purpose /maida flour and roll out into medium thick chapathi.
Cut chapathi into diamond shape using shankarpale cutter / knife.
Now heat oil in a pan when its hot enough to deep fry. Drop Shankarpale one by one slowly using your hand and fry until it becomes golder brown.

Rice Karshev / Karapusa

Ingredients:
Chana Dal Flour/ Besan - 1cup
Rice Flour - 2cup
Ajwain Powder- 1/2tsp
Red Chili Powder - 1tsp
Hot Oil - 2tsp
Salt to taste
Oil to deep fry

Method:
Mix all the ingredients except oil for deep fry into a tight and stiff dough.
You need a Muruku mold to make this, There are different attachments comes with a murukku /Chakkali maker (just like the food processor attachment). I use small circles attachment to make this Rice Karshev / Karapusa.
Now take a small amount of dough and put it in the maker and close the maker.
Now heat oil in a pan when its hot enough to deep fry press the Rice Karshev / Karapusa directly in the oil.
Deep fry until it becomes golden brown and remove from heat.
Let it cool for few minutes and store it in a air tight container.

Corn Meal Parata

Ingredients:
Corn Meal - 1 cup
Boiled and mashed Potato - 1
Salt to taste
Chopped Palak/Methi Leaves - 1/2 cup
Milk - 1/2cup
Oil - 2 tbsps
Ghee as required

Method:
1. Take Corn meal in a bowl, add mashed potato, Chopped Palak/Methi Leaves, salt, and sufficient milk and knead into a dough. Cover and set aside for fifteen minutes.
2. Divide the dough into eight equal portions. Roll into balls. Roll the balls in dry all purpose /maida flour and roll out into medium thick paranthas.
3. Heat a tawa and place a parantha on it. Cook on medium heat for two minutes. Turn and apply ghee on the cooked side. Turn again and apply some more ghee on the other side too. Cook till both sides turn a golden brown.
4. Serve hot with onion chutney.

White Chakkali

Ingredients:
Urad Dal - 1cup
Rice Flour - 1cup(aprox)
Jeera - 1/2tsp
Til - 1tsp
butter - 1tbs
Salt to taste
Oil to deep fry

Method:
Pressure cook Urad Dal and let it cool.
when Urad Dal gets cool grind in mixer and add rice flour and knead it into a tight and stiff dough now add melted butter, jeera, til and mix well.
You need a Muruku mold to make this, There are different attachments comes with a murukku /Chakkalimaker (just like the food processor attachment). I use single star attachment to make this murukku / Chakkali but three star can also be used to make a different shape.
Now take a small amount of dough and put it in the maker and close the maker.
Take an aluminum foil or Ziploc bags with some oil brushed on it, Start pressing the mould and slowly rotate the maker into a circle shape till you form a medium sized spirals.

Now heat oil in a pan when its hot enough to deep fry it add the murukku/ Chakkali one by one( just lift the murukku /Chakkali gently from the foil by using your hand and slowly drop it in the oil.
Deep fry until it becomes golden brown and remove from heat.
Let it cool for few minutes and store it in a air tight container.