Raw banana curd chatni

Ingredients

1. Raw banana        1
2. Curd                   1 cup
3. Salt to tatse
4. Seasoning

Procedure

• Cut raw banana in to three pieces and cook those(adding sufficient water )until they become soft. 
• Drain the water and peal bananas and smash them lightly. 
• Take curd in a vessel and seasoning with mustarad,cumin, red chili, greenchili and curry leaves. 
• Add salt and meshed raw banana to the curd and mix well. 
• Serve with rice or roti.

Gunta Punugulu

ponganala pan 

Ingredients: 

1. Dosa Batter               :  2 cups
2. Bengal Gram             :  3 spoons soaked in water
3. Green chillis               :  2 finely chopped 
4. Carrot                       :  1 finely chopped 
5. Onion                        :  1 finely chopped 
6. Curry leaves              :  finely chopped 
7. Salt to taste 
8. Oil

 Procedure :

• Take all ingredients in a vessel and mix well.
• Take ponganala pan and apply with  little oil in each pit.
• Pour above batter mixer in each pit.
• Heat in a low flame the ponganala pan with batter mixer till the punugulu turns into light brown. Reverse all the punugulu one by one and cook for another 3 minutes.
• Remove from the pan and serve with sauce or chutney.

Patoli

ingredints

1.  moong dal  or channa dal    1 cup (soaked in water for 2 hours 
2.  big onion chopped              1
3.  green chillis                         2 slit length wise
4.  curry leaves          
5.  mustard seeds                     1/ 2 tsp                 
6.  urad dal                              1 tsp  (minapappu,black gram)
7.  jeera/cumin                         1/2  tsp
8.  ginger                                  1" piece              
9.  turmeric                               1pinch
10.  salt to taste

Procedure

• Grind the soaked channa dal  or moong dal with ginger,1 tsp cumin seeds and salt to a coarse texture adding little water.
• Heat 5 tsp oil in a thick based cooking vessel and seasoning with red chillis, urad dal, mustard, cumin and green chilis..
• Now add  curry leaves  and onions and fry till onion become light brown..
• Now add the dal batter, turmeric and salt , mix well. 
• Fry it for 10-12 minutes. till the paste become dry.
• Now the patoli is ready to serve.  

Wheat flour cake

Ingredients:

• Wheat flour  (Atta)            2 cups
• Grated coconut                 1 cup
• Sugar or Jaggery               1 1/2 cups
• Ghee                                 2 spoons 
• Pista badam

Procedure:

1. Take ghee in a pan and heat wheat flour for 2 or 3  minutes (not to become brown)
2. Remove from pan and keep it aside.
3. Take little water in the same pan and sugar/jaggery, heat until it becomes medium thick syrup.
4. Add grated coconut, wheat flour and mix well.
5. Take a plate and apply with ghee. Pour mixture in the plate. Spread it uniformly and cut into desired shapes. 
6. Garnish with pista badam and allow it to cool.
7. The wheat flour cakes are ready to eat.

Radish curry

Ingredients :

• Radish                      2
• Tamrind   pulp          1/2 cup
• Jaggary                    1\2 vup
• Rice flour                 2 tsp
• Turmeric powder      Little
• Salt to taste

For seasoning :

• Mustard seeds               ½  spoon
• Cumin seeds                  ¼  tsp
• Red chilli                         2
• Curry leaves
• Oil                                  2 tsp

Procedure:

1. Peel, wash and cut radish  into small pieces.
2. Take oil in a thick bottomed cooking vessel and seasoning with mustard seeds, cumin seeds, red chillies, curry leaves.
3. Add tamarind pulp, jaggery, turmeric powder, salt and one cup of water and mix well.
4. Add the radish pieces to the above mixture and cook until the radish pieces becomes soft.
5. Take rice flour in a separate container, mix with water to become a medium paste and add it to the boiled radish and cook for another 3 to 4 min.
6. Serve with hot rice.