Tiffin Sambar

 Tiffin Sambar Powder:

Dhaniyalu 1/2 tsp
Jeera 1/2 tsp
Senaga pappu 1 tsp
Minapa pappu 1 tsp
Mentulu few
Rice 1/2 tsp
Dry roast and grind into fine paste

Tiffin Sambar Process:

Take 1/2 cup toor dal

Add onions

Add tomatoes 

Add green chillies 

Pressure cook them 

Once cooled down add garlic and tamarind and grind into fine paste 

Ina pot add oil and tiragamaata, tomatoes, pappu paste, water , Sambar powder , jaggery, salt and let it simmer add kothimira

Beeyapu Rawa Upma

Ingredients : 

• Rice - 1 cup
• Water - 2 cups
• Onions - 1/2 cup 
• Green Chillies - as per taste
• Mustard seeds- 1tspn
• Jeera - 1tspn
• Urad dal - 1tspn
• Chana dal - 1tspn
• Curry leafs - few
• Salt to taste
• Oil 

Procedure :

• Soak the rice for 10mins and let it dry completely on a towel
• Coarse grind the soaked rice and keep it aside
• In a pan add oil and mustard seeds, jeera, urad dal and chana dal when the seeds start to splutter add the curry leaf's
• Add onions and saute till light golden and add 2 cups of water , and salt and bring it to a light boil
• Add the ground Rice flour and cover it with a lid
• keep it on low flame for 5-8 mins and mix in between
• Serve hot with tomato chutney !!!

Stuffed Roasted Poblano Peppers

Ingredients:

• Poblano Peppers- 3 nos
• Sweet corn- 2cups
• Boiled mashed potato- 1nos
• onion- 1nos
• Garam Masala pwdr-2 tspns
• Red chili pwdr-2 tspns
• Turmeric pwdr- 1 tspn
• Cumin seeds- 2 tspns
• Italian seasoned bread crumbs - 1 cup
• Salt to taste
• Olive oil

Procedure:

• Wash and pat dry the poblano peppers and apply a light coat of olive oil

• Keep them under the Broiler in the oven for 8-10mins till you see a nice char and blisters on the peppers (keep checking depends on the size of the peppers and the oven)

• Till the peppers are done take a skillet add oil and cumin seeds.
• Once the seeds turn a little golden in color add the onions and saute till golden brown, add all the spices and saute for a minute or two
• Thaw the corn in microwave for 2-3 minutes and add it to the skillet and saute for few more minutes
• Now add the mashed potato and let it cook for 3-4 minutes, and take it off the flame

• Let the peppers cool down and remove the skin of the peppers
• Slit open the peppers, be careful not to cut them all the way thru
• Remove the seeds from the peppers using a spoon
• Stuff the peppers with the corn mixture and top it with the bread crumbs

• Bake the stuffed peppers under 500(F) for 5-6 minutes

• Stuffed Roasted Poblano Peppers are ready!!!!

Bruchetta

Ingredients:

• French Bread-1 loaf
• Tomatoes- 2 nos
• Cilantro- 1/2 bunch
• Balsamic Vinegar- 2 tbspns
• Salt
• Pepper
• Olive Oil

Procedure:

• Slice the French loaf at an angle
• Toast the slices in a toaster or on a grill until golden brown
• Cut the tomatoes into small cubes
• In a small bowl mix together oilve oil, salt, pepper, balsamic vinegar
• Mix together the tomatoes and the oilve oil mixture
• Add cilantro to the above mixture
• Cover each slice of bread with the tomatoes mixture
• Enjoy the Bruchetta with hot and spicy salsa

Punjabi Chole

Ingredients:

• Kabuli Chana/ Garbanzo Beans
• Onions-2
• Tomatoes-2
• Ginger Garlic paste-1Tspn
• Elaichie/Cardamom-2
• Chakka/Cinamon
• Lavanga/Cloves-3
• Jeera-2Tspns
• Red Chillie Powder
• Turmeric
• Salt
• Garam Masala
• Tea Powder

Procedure:

• Soak the chana over night and boil them in a pressure cooker for 3 whistles and let it simmer for 30 mins on a very low flame--this will make the chana soft and not mushy
• In a pan take some oil add jeera and onions--cut into thin slices not a paste
• once the onions turn gloden brown add ginger garlic paste and let it fry for some time
• Add the tomato peices and fry till the tomato pieces are well cooked..the colore should become deep red
• Add salt,red chillie powder , turmeric and Garam masala
• Now add the boiled Chana along with the water
• in an other pot add a cup of water and 5-6 tspns of tea powder and make a de-caution
• Add this de-caution to the chana and let it simmer for 10-15 mins or till the deep brown color is seen
• Punjabi Chole is ready to eat along with Lacha Paratha!!!!

Laccha Paratha

Ingredients:

• Wheat flour
• Shah Jeera
• Cilantro
• Red Chille Powder
• Salt
• Water
• Oil

Procedure:

• knead the wheat flour into a soft dough, as we do for the chapati's
• Divide the flour into equal parts
• Roll out the dough ball into a small chapati
• sprinkle red chillie powder, salt,ciltantro and jeera
• Fold this Chapati n a fan shape--up and down and then roll this fan into a round again it looks like the pic below

• Let these rolls rest for 15-20 mins
• Roll out these rolls into a chapati shape...roll them only in one direction, without flipping them
• Now roast the lacha paratha on a tava using oil till its done on both sides
• Lacha paratha is ready to eat with Punjabi Chole!!!!

Besibela Baath

Ingredients:

For Powder

• ¾ cup Dhaniya
• 1 cup Chana Dal
• 1 cup Urad Dal
• ¼ tsp Methi Seeds
• ¼ cup shredded Coconut
• 2 tsp Somp
• ½ Stick Cinamon
• 5-6 Cloves
• 4-5 pods cardamom

For Rice

• 1 cup Rice
• 1 cup Toor dal
• Pulp of ½ lemon ball size tamarind
• ½ tsp tuemeric
• ½ tsp Red chilie Powder
• 1 Onion sliced
• 1 Tomato cut into large pieces
• 1-2 Drum sticks
• 1 cup Bottle Guard pieces
• 1 tsp Chana dal
• 1 tsp Mustard seeds
• 1 tsp Jeera
• 1 tsp Urad dal
• 2 tsp Ground nuts
• 2 tsp Cashews
• 3-4 Red chilles
• 7-10 Green chilles
• 2-3 sprigs of curry leaves
• ½ tsp Hing
• Oil for frying
• Salt to taste

Procedure:

• Dry roast all the ingredients for the powder and grind them
• In a rice cooker place the rice and dal together in the of 1:2 for rice to water
• In a large pot take some oil and add Chana Dal, Mustard Seeds, Jeera, Urad Dal, ground nuts, cashews, and red chilies.
• Once the seeds start to splutter add cashews, curry leaves and hing
• Add the sliced onions , tomatoes and other vegetables and let them fry for 3-4 minutes
• Add some water for the vegetables to boil
• Once the vegetables are boiled add the tamarind pulp, salt, turmeric powder, red chilies powder and the Besi Bela Bath Powder, add water if necessary
• Once this mixture comes to a light boil add the cooked rice and dal and mix it well to avoid any lumps
• Let this mixture cook for 10-15 minutes mixing it occasionally and adding water if required
• Besi Bela Bath is ready to eat with crispy papad, vadiyalu and raita!!!

Tip:

• Add Dal to water to the ratio of 1:2 i.e. same as rice to get the correct consistency after cooking
• Keep mixing occasionally by add little water at a time to avoid lumps and burning of rice

Pappu Pongali

Ingredients:

• 1 Cup Rice
• 1 Cup Green Gram (Pesara Pappu)
• 1 tsp Chana Dal
• 1 tsp Mustard seeds
• 1 tsp Jeera
• 1 tsp Urad Dal
• 2 tsp Cashews
• 3-4 Red chilies
• 2-3 sprigs of curry leaves
• Whole Pepper and Pepper powder
• Salt to taste

Procedure:

• Cook the Rice and Green Gram together with 1:2 ratio of rice/dal to water
• In a pan take some oil and add Chana Dal, Mustard Seeds, Jeera, Urad Dal, Whole pepper, ground nuts, cashews, and red chilies.
• Once the seeds start to splutter add cashews, curry leaves
• Once the rice and dal are cooked add the Tadka, pepper powder and salt and mix will
• Add little water if necessary and let it cook for 5 minutes
• Pappu Pongali is ready to eat with Phalli Chutney or Mango pickle!!!!

Tip:

• Add the tadka to the cooked rice and dal mixture when hot do not let it cool down

Kichidi

Ingredients:

• 1 Cup Rice
• ½ Cup Green Gram (Pesara Pappu)
• 1 tsp Jeera
• 3-4 Pods Cardamom
• 1 Onion cut into slices
• ¼ Cup Peas
• 2 tsp Ginger Garlic paste
• ½ bunch Cilantro
• Salt to taste

Procedure:

• In a large pot add oil and Jeera
• Once Jeera start to change color and onions
• Once the onions turn golden brown add the ginger garlic paste and cook it for 1-2 minutes
• Add the peas and cook it for 1-2 minutes and add Cardamom (Elaichie)
• Now add rice and green gram and add water in the ration of 1:2 for Dal and Rice together
• Add salt according to taste and cover it with the lid
• Let this cook for 15-20 minutes and mix it once
• Cook till the rice is done
• Chop the cilantro and sprinkle it on the cooked rice
• Kichidi is ready to eat Phalli Chutney or Mango pickle or Tomato Chutney!!!

Tip:

• Consider the ratio of dal to water as 1:2 while cooking
• Do not over mixture the rice for checking
• Add little oil while cooking