Colorful Bell peppers with coconut masala

Ingredients:

Bell peppers - 3 ( cut into 1-2 " squares)
Finely chopped onions - 1 cup
Hot green chillies - 2 ( finely diced)
Grated fresh or frozen coconut - 3/4 cup

For seasoning:

Oil -2Tbsp
Chana dal - 1 tsp
Urad dal- 1 tsp
Mustard seeds- 1/2 tsp
Cumin seeds - 1/2 tsp
Dry red peppers - 1-2
Curry leaves - few
Turmeric - 1/4 tsp
Red pepper powder - 1/4 - 1/2 tsp (optional)
Salt - 1/2 tsp or to taste

Method :

Heat oil in a pan, add seasoning ingredients up to red peppers and fry until dal turns brown and mustard seeds splatters. Add curry leaves and add chopped onions, hot green mirchi pieces, turmeric and salt, reduce the heat and fry slowly until onions are clear. Add turmeric and coconut, fry some more time. If  spice is not enough add 1/4 tsp red pepper powder, fry altogether and set aside.

In a same pan heat oil place all the bell pepper pieces fry them little and place the lid and reduce the heat and cook until they become little soft ( 5-6 minutes).  Add onion, coconut mix which was set aside, mix we'll and cook altogether for 5 more minutes in medium high heat. Taste the salt. If needed add little more. Serve hot with Rice or Roti.

Mamidikaya ( Green mango) Pulihora

Ingredients:

Grated green mango - 1 cup
Cooked rice - 4 cups

Seasoning:
Oil - 2-3 Tbsp
Dry red peppers -2-3
Chana dal - 2 Tbsp
Urad dal - 1Tbsp
Mustard seeds- 1 Tbsp
Hing - 1/4 tsp
Turmeric - 1/4 tsp
Sliced green peppers -2-3
Curry leaves - few
Salt - 3/4 tsp or to taste

Method :.

Heat oil in a pan, add chana dal, urad dal, red peppers, and mustard seeds, when they splatter add green chillies, curry leaves and hing. Add grated mango and fry for 5-8 minutes and add turmeric.
Turn off the heat add cooked rice and salt, mix well until all the mango seasoning and rice mixes evenly. Serve this dish as brunch or side dish with lunch or dinner.

Kamala vadina's kakara kaya pappu(Bittergourd Dal)

Ingredients:
Kakarakayalu  - 4 ( diced)
Toor dal-  1 cup
Methi seeds -1 Tbsp
Red pepper powder - 1 tsp
Tamarind pulp - 1 tsp
Salt - 3/4 tsp or to taste

For seasoning:
Oil- 1 Tbsp
Dry red peppers - 2-3
Urad dal - 1 tsp
Mustard seeds -  1 tsp
Hing - little

Method:
Combine toor dal, kakara kaya pieces, methi seeds in a large pot add water and cook until dal cooks completely. Add more water occasionally if needed. Once dal cooks completely,  add tamarind pulp and pepper powder and salt, cook for another, 10-15 minutes. In small seasoning pot, add oil, fry whole dry peppers,urad dal, mustard seeds, curry leaves and hing. Add this seasoning to dal. Serve this dal with hot rice or roti.

Rose Flowers (w/o Egg)

Ingredients:

All Purpose flour - 200 gr.
Sugar Powder-150 gr.
Rice flour -50 gr.
Nutmeg - 1/4 tsp
Softened butter- 1Tbsp
Coconut milk- enough for making batter
Cardamom Powder-1/4 tsp
Oil - for deep frying
Rose flower mold

Method:

In a mixing bowl, place sugar, butter, cardamom powder and coconut milk mix very well and add slowly flour little at a time to make smooth batter batter. Make sure there won't be any lumps.
Heat oil for deep frying in a deep pan, dip the flower mold in a hot oil, when it is still hot dip the mold half way in the batter, place the mold in hot oil. Using fork slowly detach the flower shaped half fried batter from the mold, fry until they turn golden brown in color. Make all the rose flowers with the batter in same manner and serve as dessert.

Mullangi (Radish) Kurma

Ingredients:

Boiled Radish slices-21/2 cups
Diced onions-1 cup
Diced tomatoes-1/2 cup
Chopped Green chillies-1 tsp
Sesame seeds-1 Tbsp
Coriander seeds - 1 Tbsp
Poppy (Khus khus) seeds-1 tsp
Grated Coconut-1/4 cup
Cloves-3-4
Cinnamon stick - Little
Red Pepper Powder-1/4 tsp
Cardamom powder-little
Cumin Seeds- 1/2 tsp
Turmeric -little
Chopped Cilantro-1 Tbsp
Curry leaves- few
Oil- 2-3 Tbsp

Method:

Dry roast Poppy seeds, coriander seeds, sesame seeds, cloves, cinnamon add coconut and grind and make a gravy and set aside.
Heat oil in a pan, add cumin seeds, diced onions, green chillies, turmeric and curry leaves fry until onions are clear and add diced tomatoes cook for 2-3 minutes, add radish slices, and salt mix well, cover and cook for 2 minutes. Add the gravy paste and red pepper powder mix well  and cook for some more time and add chopped cilantro at the end and serve hot with Roti or Rice.

Note:

Bell pepper, Potato, Squash, Sweet potato also can be cooked in the same manner.

Haritha's Chema Gadda (Arbi or Taro root) Pulusu

Ingredients:

Boiled and cubed chema dumpa- 11/2-cup
Diced onions -1/2 cup
Roasted onion paste-1 Tbsp
Roasted coriander powder-1 Tbsp
Roasted Methi seed (fenugreek) powder-1/2 tsp
Roasted sesame seed powder - 1 Tbsp
Cumin powder-1/4 tsp
Red pepper powder - 1/2 tsp
Tamarind juice - 1 cup
Sugar - 1/2 tsp
Turmeric-1/4 tsp
Mustard seeds- 1 tsp
Cumin seeds=1/4  tsp
Dry red peppers-2
Curry Leaves- few
Salt- 3/4 tsp or to taste
Oil -1-2 Tbsp

Method:

Heat oil in a pan fry mustard seeds, cumin seeds,red peppers, when they splatter add curry leaves and diced onions fry until onions turn light brown and add onion paste also fry little. Add turmeric and boiled chema dumpa cubes, fry all together for 2-3 minutes, add tamarind juice and water, boil together for few minutes. When they are boiling add, salt, red pepper powder, coriander powder, cumin powder sesame powder and little sugar and boil all together for few more minutes. serve hot with rice.

Bread Malai

Ingredients:

Bread slices-6 (Cut into cubes)
Cashews -10
Raisins-2 Tbsp
Slivered Almonds-1 Tsp
Sugar-1/2 cup
Unsweetened Kova-3 Tbsp
cardamom powder-1/4 tsp
Milk-1/2 cup
Ghee (Clarified butter)- 2Tbsp

Method:

Fry cashews, almonds, raisins in 1 Tbsp of ghee, remove and set aside. Place bread cubes in the same pan, fry until nice aroma comes. Add hot milk, and sugar to the fried bread cubes cook for 5 minutes and add kova, mix well and cook until everything comes together. Add cardamom powder, remaining ghee and garnish with all the nuts and raisins and serve as dessert.