Gudgo (Kada Chakka) Bajji

Churmure (Poha) Ukkeri

Mango Pickle

Parippu Vada

Bonda Soup

Ingredients:

For Bonda:

• Udad dal - 1 cup
• Grated coconut - 2 tablespoon

For Soup:

• Toor Dal - 1/4 cup
• Moong Dal - 1/4 cup
• Ginger cut in long pieces - 1 tablespoon
• Green Chillies - 2
• Turmeric Powder - 1/4 tablespoon
• Grated Coconut - 1 tablespoon
• Tomato - 1 (small)
• Coriander Leaves - as required
• Cumin Seeds
• Salt, Oil - as needed

Procedure:

• Soak udad dal for 1 hour and grind to make batter for bonda (similar to the batter for vada). Add grated coconut and fry in oil in small size balls.
• Cook all the ingredients for soup except coriander leaves and coconut in pressure cooker. When cooked, add grated coconut and coriander leaves.
• For serving, take 3-4 hot tablespoons of soup in a bowl, and add 2-3 bondas into it.

Jeera Rice

Ingredients

Jeera rice -1 cup

Jeera powder -4 to 5 tsp

green chillies -3(add a small cut in edge)

cashew nuts-7 to 10 nos.

ghee -2 tsp

elichi-2 to 3

corinder leaves-a bunch

Preparation

Cook jeera rice and drain excess water ,keep aside.

In a kadai add ghee,cashew nuts,jeera powder ,elichi powder

green chillies  in one by one.

Add cooked rice and salt .

Garnish with corrinder leaves.

Mix well.

Beetroot Puri

Ingredients:

• Beetroot - 1
• Aatta, salt, oil - as required
  
• Sugar - 1 teaspoon

Procedure:

• Grate or cut beetroot into small pieces and grind in a mixer to extract beetroot juice.
• Mix aatta, salt and make typical dough for Puri by adding beetroot juice instead of normal water. Sugar can also be added to make the puris remain puffed for loner time after frying.
• Devide the dough into small balls, spread and fry like typical puris. Serve with Potato-Onion masala curry or kurma or any other curry as required.