Jeedi Pappu (Cashew Nuts) Upma

Ingredients

Preparation Time: 10 minutes

Cooking Time : 10 minutes

Suji/Semolina -  1 Cup
Cashew nuts (broken into quarters)- 1/4 Cup
Mustard seeds- 2 tsp
Green chilies (finely chopped) - 2
Ginger (finely chopped)- 1/4 inch
Salt to taste
Ghee- 4 tbsp
Water- 3 Cups

Preparation

• Heat the kadai and saute the semolina/suji till golden brown and keep aside
• Heat 2 tbsp of ghee in a kadai, add mustard seeds, once the seeds pop, add cashew nuts, chopped green chilies, ginger and saute till the cashew nuts turn red
• Add water and bring it to a boil, now add the salt and stir well
• Once the water starts to boil add the semolina slowly and stir continuously to avoid lumps.
• Simmer the flame and close the lid for 2 minutes
• Now add 2 tbsp of ghee to the contents of the kadai, mix well and close the lid for another 3 minutes.
• Serve hot with any pickle/chutney

Vatana chi missal

Preparation time: 25 minutes

Cooking time: 30 minutes

Ingredients

Vatana (dried  peas) - 2 cups

Onion (finely chopped) - 1 big

Tomato (finely chopped) - 2

Turmeric - 1/2 tsp

Mustard seeds - 1/2 tsp

Ginger-garlic paste - 2 tsp

Green chilli paste- 1/2 tsp

Tamarind paste - 2 tsp

Garam masala - 2tsp

Coriander (finely chopped) - 1/4 cup

Chilli powder - 1 tsp

Chaat masala - 1/2 tsp

Oil- 1 1/2 tbsp

Preparation Method

• Soak 2 cups of dried peas overnight in water.
• Pressure cook peas with very little water, salt & turmeric.
• Heat the oil and put mustard seeds
• Add ginger-garlic,green chili paste chopped onions and saute for 3 mins till the onions become translucent.
• Now add chopped tomatoes, tamarind paste, Garam masala, chilli powder and cook till the tomatoes go tender.
• Add cooked peas and 2 cups water.
• Cook uncovered on a low flame for 10 mins and remove from heat
• Garnish with chopped coriander 

Note: The beauty of the dish is it can be served with Rice, Roti, Pav, or can just be consumed  as it is topped with farsand (Namkeen mixture/chivda)

Green gram fritters

Preparation time: 15 mins

Cooking time: 20 mins

Ingredients

Green gram/Moong/ Pesarlu -  2 cups

Ginger - 2 inch piece

Green chilies - 8 to 10

Medium Onion (finely Chopped) - 1 (optional)

Coriander (finely chopped) - 1/4 cup

Cumin seeds - 1 tsp

Salt to taste

Oil for frying

Preparation

• Soak the green gram over night, grind coarsely and keep aside
• Blend the chilies and ginger in to a smooth paste
• Add the paste to the ground green gram
• Add chopped onions, coriander, cumin seeds and salt. Mix the batter well
• Heat oil in a kadai, drop little scoops of batter in to the oil and fry till golden brown
• Serve it with tomato sauce or green chutney

Gharge:Laal Bhoplyachi Puri (Sweet Pumpkin Puri)

Preparation time: 15 minutes
Cooking time: 20 minutes

Ingredients
Laal Bhopla/Red Pumpkin( peeled and grated) - 2 cups
Jaggery (grated) - 1 cup
Wheat flour - 1/2 cup
Sooji/Semolina - 1/2 cup
Ghee- 2 tsp
Oil to fry

Preparation

• Peel and then grate the Pumpkin and Jaggery. Keep aside. 
• Now in a kadhai/pan combine the grated pumpkin and jaggery and cook together. 
• Once the the mixture comes together and the pumpkin is cooked add 1 tsp of ghee to it. 
• Remove from the heat and then mix in the wheat flour and rawa to the pumpkin mixture till everything comes together like a dough.
•  The dough should not be too tight nor too elastic. 

Note: The wheat flour and sooji have to be in 1:1 ratio. 

• Let the dough cool. Once cooled roll the dough in to 1 inch balls
• Take the inch dough on a plastic sheet(grease the sheet and your palms with ghee) and pat it into a small puri with your hand. 
• Heat the oil and then fry the puri until golden brown. 
• Drain the these on a tissue paper.
• Serve them hot.

Note: Gharge can be consumed hot or can be stored in an air tight container for days at room temperature

Sabudana Khichadi

Preparation time: 10 minutes
Cooking time: 15 mins

Ingredients

Sabudana (sago) - 2 cups
Medium potatoes - 2 (diced)
Green chilies (finely chopped)- 4
Peanut powder - 1/2 cup
(Roast the peanuts, peel the skin and grind the peanuts in to a coarse powder)
Sugar- 1 tsp
Cumin seeds - 2 tsp
Salt to taste
Grated coconut - 1 tbsp (optional)
Coriander leaves for garnish (optional)
Ghee - 2 tbsp

Preparation

• Wash thoroughly and soak sabudana overnight in water ( water and sabudana ratio is 1:2)
• Heat ghee in a nonstick kadai/pan.
• Add cumin seeds, green chilies and diced potato.
• When potatoes turn tender, add sabudana, salt and sugar. Stir well (if using boiled potatoes, sauté them quickly in the ghee before adding the sabudana to it).
• Cook uncovered for sometime and keep mixing to keep sabudana from sticking to the bottom.
• Once the sabudana is cooked, add the peanut powder and mix well
• Khichdi is done when the sabudana no more tastes raw. Remove and garnish with coconut and coriander leaves. Serve hot with yogurt.

Methi Malai Muttar

Preparation Time:  15 minutes
Cooking Time: 15 minutes

Ingredients

Fenugreek (Methi) - 1 bunch (Chopped)
Fresh Cream (Malai)- 1/2 Cup
Fresh Green peas(Muttar) - 1 Cup (boiled)
Onion - 1 large
Green Chillies - 3-4
Ginger - 1/2 inch piece
Cashew Nuts - 2 tbsp
Garam Masala - 2 tsp
Ghee - 3 tbsp
Mustard Seeds - 1 tsp
Cumin seeds - 1 tsp
Asafoetida - 1 pinch

Preparation 

• Immerse the chopped methi in salted hot water for 5 minutes and then wash thoroughly under running water. Strain the excess water and keep the methi aside
• Take the malai in a bowl and beat it until it becomes smooth
• Blend the onions, green chillies, cashew nuts and ginger in to a smooth paste
• Heat ghee in a kadai add mustard and cumin seeds wait until they pop and add a pinch of asafoetida
• Add the onion blend to the kadai and saute for 2 mins , add garam masala and salt and mix well
• Now add peas, methi leaves, malai to the kadai and mix well 
• Cover the kadai and cook on low flame until the gravy thickens.
• Garnish with Chopped cashew nuts
• Serve hot with Roti or Rice

Chavli chi Usal (Black eyed peas masala)

Preparation time : 20 mins
Cooking time 20 mins

Ingredients

Chavli/ black eyed peas(bobbarlu) - 1cup
Medium onion (finely chopped) - 1
Tomato (finely chopped) - 1
Dry coconut (grated) - 1 tbsp
Curry leaves - 4 to 5
Chopped garlic- 1 tsp
Chopped Coriander - 1 tbsp
Goda masala/ kitchen king masala(any masala of your choice) - 1/2 tsp
Turmeric - 1/4 tsp
Asafoetida - 1/4 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Salt to taste
Oil - 2 tbsp

Preparation

• Soak chavli overnight or in warm water for 2-3 hours.
• Pressure cook with 2 cups of water and salt for 2-3 whistles.
•  Grind coconut and garlic, keep aside.
• Heat kadhai with oil. Add mustard and cumin seeds, let them splutter. Add asafoetida and curry leaves. Now add chopped onion and saute for 2-3 min. 
• Add coconut-garlic powder to it. Sauteing continuously, add chopped tomatoes and let cook until gets tender.
•  Now add turmeric and masala. Mix well and then add cooked chavli. 
• Add the water from pressure cooker according to consistency you want. 
• Check for salt. Bring to boil and garnish with chopped coriander.
• Serve hot with chapati, rice.