Paan Mukhwas (Pan masala)

All You Need

• Betel Leaves (10-12)
• Saunf 3 tbsp
• Meethi Saunf (white one) 3 tbsp
• Dhana dal 3 tbsp
• Colorful sweet balls 3 tbsp
• Golden balls 3 tbsp
• Meethi supari 3 tbsp
• Tuti Fruti 3 tbsp
• Mishri 1 tbsp
• Gulkand 1/4 cup or as required
• Elachi powder 1/4 tsp
• Menthol (very very very little 1/8 tsp)
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The Recipe

1. Wash and dry betel leaves and cut into small pieces

2. Mix all the ingredients with your hand squeezing them well and pack into individual packets

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Cholay Bhatura (Chana Bhatura)

 Bhature Dough

• 1 cup maida
• 1 cup sooji
• 2 tbsp Dahi (curd/yoghurt)
• 2 tbsp oil
• salt
• pinch of sugar
• Eno or Soda

Bhatura Recipe

• Mix all ingredients and let the dough rest overnight or use Eno for quick fermentation. This makes roughly 4 Bhature
• Roll the bhature into pooris and fry them

Cholay Recipe

• Soak Cholay (Chickpeas) overnight. 
• Boil soaked chickpeas along with 2 black cardamoms,2 green elachi, tea water (chai patti ki pani), bay leaf. Keep aside
• Now heat oil and add green chillies, ginger, onion. Fry for a minute
• Add the dry powders - Kasuri methi, dhaniya powder, aamchur, kashmiri red chilli, Degi mirch,chole masala. Add a splash of water so the powders do not burn
• Add the cooked cholay (remove bay leaf and cardamom), adjust water and let it simmer
• Serve hot with pickled onions

Andhra Style Vankay Vepudu

 All You Need

• Brinjals (sliced vertically)
• Onion
• Popu/tadka - chana dal, urad dal, avalu, jeera
• Peanuts
• Garlic (Optional)
• Curry leaves
• Powder - Methi seeds, Dhaniya seeds, jeera, Sesame seeds, tamarind, dry coconut powder, red chilli powder,salt

The Recipe

• Slice brinjals vertically and put it in water
• Heat oil and add tadka - chana dal, urad dal, avalu
• Add small onion pieces. Let it fry for a minute
• Add brinjals, karepaku, turmeric,salt. Close lid and let it cook. Keep mixing in between and let it cook well
• Meanwhile, roast peanuts and keep aside
• Roast Methi seeds, Dhaniya seeds, jeera. In the end add sesame seeds, tamarind, dry coconut and roast for a few mins more. Once it cools down, make a mixture adding some red chilli powder and salt
• After the above gets grinded, add peanuts and garlic (optional) and blend coarsely
• Add the above powder to the cooked brinjal

Tomato Pachadi (nilava pachadi)

1. Wash and pat dry 2 lbs ripe tomatoes
2. Cut them into pieces and mix salt and turmeric and leave overnight
3. Next day morning, squeeze the water out of the tomatoes and keep aside. Do not discard the water.
4. Place the tomatoes in wide bowls on newspapers (as shown in pic)
5. Put sufficient raw tamarind in the tomato water from step 3
6. Place everything out in the sun for drying for 2 consecutive days
7. Dry roast Methi seeds and Mustard seeds separately. Do not overroast Mustard seeds.
8. After they cool down, grind into a fine powder
9. Grind the dried tomatoes (do not make a fine paste, leave some chunks it will be nice)
10. Mix Red chilli powder (3 Mangoes brand is the best), Methi mustard powder, adjust salt
11. Also add a spoon of mustard oil
12. Add tadka -> Heat lots of peanut or sesame oil and add mustard seeds, Hing, Red chillies

NOTE: You need 2-3 consecutive days of sunlight for this pachadi

Gulgula Bhajiya

The Recipe

• Grate jaggery, add some water and melt it
• In a bowl, add some wheat flour and lots of dry coconut powder and saunf. Mix well
• Then add the jaggery water and mix till it forms a batter (bajji batter like consistency)
• Add some soda and keep aside for 10 minutes
• Fry them in hot oil (just like you fry bajjis)
• Yummy Gulgules ready!

Challa Merapakay Karam Podi (Ooru merapakay)

The Recipe

• Fry some challa merapakay and let them cool
• Dry roast putnalu lightly and keep aside
• Dry roast dry coconut powder (1/2 of the putnalu) and keep aside
• Dry roast garlic lightly (optional)
• Dry roast jeera lightly
• After everything cools, grind the merapakay+coconut+Putnalu+salt+jeera+garlic(optional)

Peanut (Palli) Karam Podi

 All You Need

• Peanuts 
• Tamarind
• Dry Coconut
• Garlic cloves (Optional)
• Hing
• Kashmiri Red Chilli powder
• Salt
• Putnalu (roasted gram dal)

The Recipe

• Roast peanuts and let them cool
• Roast some tamarind (very less) and keep aside
• Roast some dry coconut lightly and keep aside
• Grind the peanuts, tamarind, garlic clove (optional), Hing, Kashmiri red chilli powder, salt, dry coconut and pulse grind
• Then add 2 tbsp putnalu and pulse grind again
• The texture should be coarse

Instant Potato Dosa

The Recipe

• Peel 2 small potatoes and cut into small pieces
• Grind them along with green chillies and salt
• Add 1/2 cup Sooji and gradually add water (upto 2.5 cups) and keep grinding. you will get a fine paste at the end.
• Now add 1/2 cup rice flour, water, cilantro, chopped onions, Red chilli flakes, jeera, chopped cilantro. Adjust salt.
• Make it into a Rava dosa batter (watery)
• Spread just like rava dosa on a tava

Green Tomato Chutney (Pachadi)

 All You Need

• Tomatillos or green tomatoes
• Sesame seeds (lots)
• Dhaniya seeds
• Jeera
• Urad Dal
• Chana dal
• Cilantro
• Mint
• Tadka -> Avalu, karepaku, inguva

The Recipe

• Heat a spoon of oil and add sesame seeds, dhaniya seeds, jeera, urad dal, chana dal, green tomatoes, cilantro, mint(if available)
• Close lid and cook on medium flame
• Grind once it cools down
• Add tadka

Instant Wheat Dosa

 The Recipe

• Take 1 cup wheat flour, 2 tbsp rice flour, 2 tbsp rava, 2-3 soaked red chilli , 1-2 garlic pods, 1/2 cup curd. Grind with 1 cup water to make it a fine dosa batter consistency.
• You can add 1/4 tsp baking soda if needed, it comes out even better. You can also skip and make dosa.
• Use a cast iron tawa , heat well and make crispy dosa and sprinkle podi on the dosa