Simple Rasam

Ingredients

• tomatoe (option)             small 
•  drum stick                   1cut in to pieces (option)
•  Tamarind                     lemon-sized 
• Turmeric powder          1pinch
•  jaggary                           1tsp
• salt to tast

For Seasoning

•  mustard seeds      1 tsp       
•  cuminseeds          1 tsp        
•  red chilli               1
• asafoetida powder  1pinch
  curry leaves           10 
•  green chillies         2chopped
•  oil tea spoon

procedure

1. Heat the oil. Splutter the mustard seeds add cumin , red chilli, asafoetida powder,green chilli, curry leaves fry for a minute.
2. Add 4 cups of water,tomoto,salt, turmeric powder, jaggary,tamarind and boil for 10 minutes.Switch of the stove. 
3. Serve hot with rice.

Thota koora Pesara Pappu koora

Ingredients:

•  chopped Thotakoora 3to4 Cups
•  moong dal (pesarapappu) 1 cup
•  garlic pods 6
•  green chillies chopped 2to3
• 1 tsp of urad dal
• 1 red chilli
• 1/2 tsp jeera
• 1/2 tsp mustard seeds
• a pinch of hing(optional)
• salt to taste

Procedure

1. Heat oil in a kadai,crackle mustard seeds and jeera,red chilli,urad, garlic and fry until it turns little brown.
2. Add green chillies  and moong dal, fry for 2-3 mins,now add chopped thotakoora and 2 cups of water to it, mix well and cover with a lid..
3. Cook  till the moong dal is cooked.
4. Add salt to the cooked curry and give a good stir to it , cook for 2 mins.
5. Serve hot with Rice,rasam and roti 

Nimkis

Ingredients

• Rice flour 1cup
• Maida   2cups
• Cumin seeds or til seeds 3tsp
• Salt to taste
• Oil for deep frying

Procedure

1. Take rice flour,maida,2spoons heated oil,til seeds and salt in a bowl and mix well. Add sufficient water to make a soft dough(like puri dough), roll into small balls then roll these out to thick circles
2. Heat the oil  and fry until browned.

PUNUKULU

with onion

ingredients:

• Urad Dal(minapa pappu,black gram dal) – 1 cups
• Rice flour – 2cup
• Onions – 2 medium (optional)
• Green chillies – 4(chopped)
• Salt to taste
• Oil  for deep frying

PROCEDURE

1. Soak  urad dal for 1to2 hrs.Grind the soaked dal to a fine paste. Add rice flour,salt  to the batter,add sufficient water to make medium thick batter and mix well..
2. Add chopped onions,green chillies to this batter.Mix well.
3. Heat oil in deep pan.
4. Take a tsp of batter and drop it in the hot oil.
5. Fry until till they turn into golden brown and serve hot with any chutney or tomato sauce.

ALOO (POTATO ) BONDA (alu chap)

For stuffing

• potatoes 3 ( boiled and mashed)
•  medium onion( chopped finely )
•  green chili 1( chopped)
•  cumin seeds 1/2 tsp
•  mustard seeds 1/2tsp
•  cumin powder 1/2tsp
•  coriander powder 1/2tsp
•  turmeric powder 1/4tsp
•  coriander leaves (chopped finely)
• salt to taste

For batter

• gram  flour ( besan) 2 cups
•  rice flour                   1/4  cup
•  carom seeds (ajwain) 1tbsp
•  red chili powder         1tsp   or
• green chili paste          1tsp
• salt to taste
• oil for deep frying       2 cups
• ginger garlic paste       1tsp

procedure

1. Heat 1 tbsp oil in a non stick pan and tempering with mustard seeds and cumin seeds. Now add the grated onion , ginger and chopped green chilli,  let the onion saute
2. Add the mashed potato and all the spices mentioned in stuffing and also salt. Mix well and keep it  on low flame for 5 minutes, add chopped coriander. Keep it aside.
3. Take besan in a bowel add salt,chilli powder, ginger,garlic paste, rice flour mix well and add water to make medium thick paste.
4. Heat the oil in a shallow pan for deep frying. Divide the potato mixture into equal lemon sized balls .
5. Dip each ball in the batter and deep fry till it becomes golden brown. Serve hot with chutney or ketchup.