Sponge Dosa

 The Ingredients

• 1 cup Sooji fine
• 1 cup Curd
• 1 tbsp soaked Poha
• salt as needed
• 1 tsp sugar
• 1 tsp soda or eno
• 1/4 cup water

The Recipe

• Wash poha couple times until it is soft
• Add Curd, salt, sugar, water slowly. Rest for 10 mins
• Gring everything together
• Add Eno and 1 spoon water to activate it. You could also add soda.
• Make dosas...no oil needed. Do not flip. You will get meshy texture

 

Green chillies chutney

 Grind green chillies, tamarind, a spoon of jeera, salt, garlic cloves , very little jaggery. Grind kacha pacha.

Then add chopped onions and grind again in a chunky consistency 

Beauty Tips

 1. Boil 2 tbsp Flax seeds and 2 tbsp Rice in 250 ml water for 15-20 mins on a low flame. Let it cool and then squeeze the juice with muslin cloth. Add 3 tsp of aloevera gel. Massage it on face and body. Keep for atleast 30 mins. Youthful skin with no blemishes.

Protein Laddu for Hair/Skin/Overall Health

 All You Need:

• 1 Cup Pumpkin Seeds (Olic and linolic acid)
• 1 Cup Sunflower Seeds (Great source if Iron)
• 1 Cup Chia Seeds (Essential Amino Acids to prevent hair thinning)
• 1 Cup Lotus Seeds (High in Protein, Magnesium, to strengthen hair)
• 1 Cup Sesame Seeds (High in Fibre and antioxidants)
• 1 Cup Almonds (Anti-aging Powerhouse)
• 2 Cups Dates (Rich in Iron..helps circulation and hair growth)

The Recipe:

• Roast each ingredient separately where possible. Do not roast Dates and Almonds
• After they cool down, grind all ingredients except dates
• In the end, add dates and grind
• Make laddoos with the mixture
• If you are unable to form balls, add 1-2 tbsp of ghee in the mixture and try again

Note: 

• I do not use Flax Seeds as I do not like its smell. But if you can tolerate it, you could add it as well. They are very good for circulation. 
• Limit eating to 1 laddu a day. Its a powerhouse of nutrition and is great for your hair, skin and overall health

Peddatta Kobbarikay Pachadi

 All You Need

• Coconut grated
• Chinthapandu pulusu
• Bellam
• Popu - Menthulu, avalu, Urad, Inguva, Red Chillies, Green Chillies, karepaku

The Recipe

• Heat oil and add popu items
• Mix popu in kobbarikay and grind quickly
• Then add Chinthapandu, bellam and grind quickly

Peddatta Vankay Curry

 All You Need:

• Fresh Brinjals
• Red Chilli Powder
• Salt
• Jeera

The Recipe:

• Mix Karam, Jeera and Salt
• Slit Vankay into 4 pieces and put the powder inside
• Heat oil and add brinjals. Let it cook sprinkling some water
• In the end add chintapandu pulusu and karepaku

ChakraPongali (Peddatta Recipe)

 All You Need:

• 1 Glass Pesara Pappu + Few Spoons extra
• 1 Glass Rice
• Ghee
• 2 Glasses Sugar
• Cashews, Raisins

The Recipe:

• Roast Pesara Pappu
• Boil Pesara pappu and Rice together
• Add 2 glasses Sugar and roast in ghee completely
• Keep adding ghee in between...manchi pakam ravali...vidi vidiga ravali

Puli Bajji (Peddatta Recipe)

 All You Need:

• Brinjals fresh
• Green Chillies
• Karepaku
• Chinthapandu pulusu
• Popu - Avalu, Red Chillies, Inguva, Menthulu, Karepaku

The Recipe:

• Smear a big brinjal with oil and burn on fire evenly on all sides or put it in oven
• Remove peel by occasionally dipping your hand in cold water
• Mash the brinjal with your hand adding salt, green chillies, karepaku and chinthapandu pulusu. Boil for 1-2 minutes
• Add the Popu.

Thiyya Bajji (Peddatta Recipe)

 All You Need

• Brinjals fresh
• Green Chillies
• Popu - Avalu, Red Chillies, Urad Dal, Karepaku, Haldi 

The Recipe

• Smear a big brinjal with oil and burn on fire evenly on all sides or put it in oven
• Remove peel by occasionally dipping your hand in cold water
• Mash the brinjal with your hand adding salt and green chillies. Keep aside
• Add the Popu. You never cook the brinjal on the stove

Turkish Flat Bread

 All You Need:

• 4 cups flour
• 150 ml (5 fl oz) Warm milk
• 150 ml (5 fl oz) Warm Water
• 1 tsp Salt
• 2 tbsp dry yeast
• 3 tbsp Olive oil
• Chopped Parsley and Chilli Flakes for garnish

The Recipe:

• Whisk flour with salt and yeast. Add warm water and milk and knead just until liquids absorb.
• Add olive oil and knead until smooth dough forms (around 10 minutes).
• Cover with vegetable oil and set aside in warm place for 1 hour or until doubled in size.
• When the dough is done rising, make it into 6 balls
• Roll out each flatbread and place on a pan preheated on medium-high heat.
• Cook for 5-6 minutes (2.5-3 minutes on each side).
• When you flip each flatbread it should fluff up to make a pocket in the middle.
• Brush each hot flatbread with oil, then top with parsley and chili flakes.