karam dosa

Ingredients:
1 cup of Urad dal
3 cups of rice
1 cup of boiled rice
1 tbs feenugreek (menthulu)
3 onions
7 red chillies
3 nitty grits(tella payallu)
1 tbs lemon juice or tamarind
Salt for taste
Ghee or oil

Method:
For Erra Karam:
3 onions
7 red chillies
3 nitty grits(tella payallu)
1 tbs lemon juice or 1 tbs of tamarind(soak)
salt for taste
      Make all ingredients thick paste (no need of water to be added) , this is called Erra Karam

Preparing the Dosa batter:

1. Soak the rice, Urad dal and the menthulu separately.
2. Grind the Urad dal, rice & menthulu to a fluffy smooth better. Let it ferment overnight.
3. To make perfect Dosa, the Dosa tava should be rubbed with oil with a cut onion, the first one or two dosa may not be turn out good (use oil liberally to first and second dosa to avoid sticking to tava).
4. Add water ,salt , soda to dosa batter, and make it dosa batter consistency. take a ladle full of dosa batter and make dosa, sprinkling oil around dosa so it can come out easily. We added methi seeds in dosa batter, it gives good brown color.... after it cook well no need to cook other side.
5. Now spread this Karam when the dosa is cooking, pour 1 tbs of ghee to the dosa.
6. Now the Karam Dosa is ready to eat.
7. Serve Karam dosa with peanut (ground nut) chutney.

seema vankaya pappu

Ingredients:
1 seema vankaya (bangalur vankaya) chopped
1 tomato chopped
3 green chillies chopped
1 onion chopped
1 cup tur dal(kandi pappu) wash
1/4 turmeric
1 tbs kothimeera wash & chopped
5-8 curry leaves
salt for tast

popu:
1 tbs oil
1 red chilli, broken in to pieces
1 tbs mustard seeds
1/2 cumin seeds
1/2 urdal
1 tbs chanadal
1/4  tbs asafoetida
curry leaves

Method:

1. Wash tur dal and add chopped seemavankaya, tomatos, onions, green chillies and 3 cups of water, cook for 3-5 whistles.
2. The tur dal get soft texture and again place in a low flame. mash with dal masher (pappuguthi).
3. Now prepare popu to this dal in this we can all ingredients of popu, curry leaves,turmeric, asafoetida.
4. Add this seasoning to the boiling dal, add salt & Kothimeera.
5. Serve with rice/Chapathi.

Menthi kura pappu

Ingredients:

1 cup tur dal (Kandi Pappu)

4 fresh bunches of menthi kura,wash & chopped
1 tomato finely chopped
1 medium size onion chopped finely
Lemon size tamarind (soak in cup of water and extract juice)
2-3 green chilies, slit
10-12 fresh curry leaves
salt for taste
1/4 tbs chilliepowder
1/4 turmeric

Popu:

½ tsp mustard seeds

½ tsp jeera

1 tsp Channa dal

½tsp Urad dal

1 red chilli , broken into pieces

few curry leaves

¼ tsp of asafoetida (inguva)

1 tsp oil

Method:

1. Make the tur dal(kandipappu) wash, tomato & greenchillies and cook ina pressure cooker till kandi pappu get sot.
2. take a pan add oil and all popu ingredients, after it started spluttering add onions fry for 1 min.
3. now add turmeric, redchilliepower, tamarindjuice, salt, lastly menthi leaves, and add 2 cups of water
4. cook it in low flame and cover it with a lid for 20 min
5. lastly add tur dal to the pan and cook for 5 min.
6. serve it with roti / rice with ghee and with papad.

Bombay chutney with vegitables (senaga pindi kura)

        Ingredients:
1/4 cup besan(senaga pindi))
1 small carrot chopped
7 beans chopped
2 medium size aloo chopped
1 tomato chopped
1 onion chopped
2-3 green chilies, slit
1 small bunch  chopped coriander 
10-12 fresh curry leaves
salt for taste
1/4 tbs chillipowder
1/4 turmericpowder

Popu:
½ tsp mustard seeds

½ tsp jeera

1 tsp Channa dal

tsp Urad dal

1 red chilli , broken into pieces

10 -12curry leaves

1 tsp oil

Method:

1. Take a pan heat 1 tbs of oil, add popu ingredients once it starts spluttering add green chillis, onions, tomatos, curry leaves.
2. Let it fry for 2 min, now add carrot, beans,aloo and fry for 2 min.
3. Then add chilliepowder, turmericpowder, salt for taste and 3 cups of water .
4. Cook on slow to medium flame and cover it with a lid  for a few mins untill the vegetables get cook.
5. Mean while mix besan with 1½ cup of water and mix without lumps.
6. Once the vegetables are cooked add besan and bring it to a boil and let it cook for 5 min.
7. The mixture will starts thickening, if needed add some water till u get the consistency of your choice, the mixture comes to boil switch off the stove & garnish with coriander leaves.              
8. Serve with roti/poori.

Thotakura pappu

Ingredients:
1 Cup tur dal /Kandi pappu
2 Cups thotakura(Washed) & chopped
1 Onion chopped
2 tomatos

2-3 Green chillies(Slit length wise)

lemon size tamarind (soak in water for atleast 5 min) 

¼ Tsp turmeric powder

Salt to taste

Popu:

1 tsp of aavalu(mustard seeds)

½ tsp cumin seeds(Jeera)

1 Red chilli

1 tsp senaga pappu (Channa dal)

½ tsp mina pappu (Urad dal)

¼ tsp of asafoetida /hing

10-12 fresh curry leaves

2 tsp oil

Method:

1. Wash  thotakura leaves thoroughly 2 times and chop finely, now wash tur dal(kandi pappu) and add chopped thotakura leaves in a vessal and cook in a pressur cooker till soft.
2. cut onions ,green chillies, tomatos in to small pieces.extract juice of tamarind from water.
3. Heat oil in a pan and add all poppu ingredients,and let it be tempering for few sec.
4. Add chopped green chillies,onions,tomatos ,turmeric powder,salt & tamarind juice and cup of water to cook.
5. place a lid untill it cook soft.
6. Now add dal & thotakura to pan and cook for 5 min.
7. serve the thotakura pappu with hot rice & rotis.