Bottle gourd dal

Andhra people loves dal. We eat dal almost everyday or toggle between dal /sambar and rasam.

Andhra dals are different from north indian dals that we use mostly toor dal and make multiple variations with different vegetables and green leaves.

My mom used to prepare yummy dals daily and we got so used to it , it has become our comfort food.

Tomato Dosa

Tomato pappu ( dal with tomato)

Pumpkin poori

This recipe I heard from my maid. I was kneading dough for paratha and she bombarded me with so many recipes which Ive never heard before. I was too anxious to try these next day I prepared pumpkin poori. The poori has slight tinge of sweetness from pumpkin and soft. I prepared mini pooris so that you can grab and eat them. 

I gave this as snack to my son and he loved it.

beerakaya pala koora (Ridge gourd curry with milk)

There are thousands of vegetarian dishes out there it still amazes me to find new ones everyday. Ive learnt too many dishes from my mother and sisters now my mother-in-law has been another cooking guru of me. She made amazing dishes when they came to visit us which were completely different from what my mom used to make. So ive started writing down all her recipes and trying it out one by one.This dish has captured my appetite too well that ive made it numerous times after her visit. Never I imaged that a dish with ridge gourd can be soo interesting and ive always cooked only dal with this vegetable.

Aloo ginger chilli curry

Ingredients:

aloo - 4
green chillies- 3 (based on spiciness)
ginger- small piece.
salt
turmeric powder
mustard seeds
cumin seeds
channa dal

Procedure:

aloo ni cooker lo udakabettali.
challaraka peel chesi pakkana petukovali

pachi mirchi and allam ni mixie cheyali.

banali lo oil vesi tiragamatha lo aavalu, jeelakarra and senagabedalu veyali.
chitapataladaka allam pachi mirchi paste vesi kasepu veyinchali pachi vasana poyevaraku.

tarvatha boiled aloo ni pieces ga cut chesi induko veyali.

salt and pasupu vesi baga kalapali.
5 mins medium flame lo fry cheyali.

idi rice and roti ki baguntundi

Aloo parantha ( potato stuffed flatbread)

Ingredients:

Potatoes - 3
wheat flour - 2 cups
water - 1/2 cup
salt - 2 tspn
chilli powder - 1 tspn
coriander leaves - 1/4th cup

Procedure:

boil potatoes. Peel the potato skin and mash it well. finely chop coriander leaves and add them to the potato mash. add salt 1tspn, chilli powder and mix well till it forms a paste.

in a bowl add wheat flour and salt 1 tspn . make a well in the center and add water. make a dough out of it. The dough shudnt be too soft. add more water if required.

There are two ways of making parantha.

Method 1:

Take a big ball of dough and press around to form a bowl. put the potato mash in it and close it around. put this in dry flour and make parantha/circles out of it using rolling pin. The amount of mash to be stuffed depends on the size of the dough ball. This method is sometimes tricky as the stuffing comes out while rolling and if more amount is put inside difficult to roll. It also leads to inconsistency of stuff across the flat bread.
But if once got to know the technique of it this would be easy. This is the most used method.

Method 2:
An easy way

Take a big ball of dough and make two balls out of it. roll both the balls to get circles. place one circle on a plate and spread the mash evenly across the chapati.place another chapati/circle on it and close the edges by pressing them.
This is the easiest method to make aloo parantha but it takes more time to prepare.

Once the parantha is prepared put it on a griddle and cook it on both sides.
you can spread butter/ghee on the parantha for increased flavour.