Crispy Platain

Aratikaya Vepudu

Ingredients :

Plantains 3

Red Chilly Powder 1/4 tsp

Turmeric Powder 1/4 tsp or less

Salt as per taste

Oil 1/2 tbsp

Preparation :

Boil plantains in 2 cups of water for 5-8 Min's, let it cool then remove water,

peel the skin and chop them in to 1/4 inch size pieces.

Heat oil in a non-stick pan, add plantain pieces, turmeric powder and salt,

mix it well and fry on med-low flame.

Stir it very often to avoid burning, fry till the pieces change its colour to

light brown(approx it takes 15 Min's) .

Now sprinkle the red chilly powder and remove from flame after a min or 2.

Serve it with sambar rice...etc.

It takes approx 20-25 Min's to cook.

Makes roughly 2-3 servings.

Thotakura Vepudu

Amaranth Leaves Fry

Ingredients :

Thotakura (chopped) 4 cups

Onion 1 small

Green Chilly 4

Garlic Pods 5

Urad Dal 2 tsp

Cumin Seeds 1/4 tsp

Mustard Seeds 1/4 tsp

Turmeric Powder 1/4 tsp

Oil 1 tbsp

Salt as per taste

Preparation :

Chop onion and green chilly finely.

Wash thotakura for 4-5 times and keep in a mesh.

Heat oil in a vessel, add urad dal, after changing its colour, add cumin seeds,

mustard seeds.

After spluttering add chopped green chilly, onion, turmeric powder and

stir it well.

Let the onion become tender, now add thotakura, salt to it and mix it well.

Put the lid and cook on med-low flame for 5 Min's, then remove the lid

and let it done for 15 or more Min's till it fries.

Now its ready, serve it with jowar roti, rice roti....etc.

It takes approx 20-25 Min's to prepare.

Makes roughly 2 servings.

Poha Upma

Atukula Upma

Ingredients :

Poha 1 cup

Green Chilly 2 (slit)

Onion chopped 1 tbsp

Curry Leaves 4

Urad Dal 1 tsp

Bengal Gram Dal 2 tsp

Mustard Seeds 1/4 tsp

Cumin seeds 1/4 tsp

Turmeric powder 2 pinches

Salt as per taste

Oil 1 tbsp

Coriander leaves few sprigs

Preparation :

Take poha in a mesh, run cold water through it and keep it a side.

Heat oil in a vessel add urad dal, bengal gram dal, after changing its colour,

add mustard seeds, cumin seeds, after spluttering add green chilly, curry leaves

chopped onion and turmeric powder.

Let it done for 2 Min's.

Now add poha, salt to it and mix it well.

Put lid on it, let it cook for 5-10 Min's on medium flame.

Garnish with coriander leaves and serve with any chutney.

Makes roughly 1-2 servings.

It takes 10-15 Min's to cook.

Sprout's Seasoning

Whole Green Gram, Bengal gram Sprouts Seasoning

Molakettina pesarlu, senigala talimpu

Ingredients :

Whole Green Gram 1/2 cup

Whole Bengal Gram 1/2 cup

Seasoning :

Green Chilly 1 (slit)

Curry Leaves 4

Urad Dal 1/4 tsp

Mustard Seeds few

Cumin seeds few

Onion chopped 1 tbsp

Salt

Oil 1 tsp

Preparation :

Wash and soak whole green gram and bengal gram over night.

Next day drain water and put them in cotton cloth keep it in a glass jar and

the lid must be opened slightly, sprinkle water on it once in a while.

The seeds will swell and begin germinating with in a day or 2.

Sprouts are done now, these can be refrigerated till one week.

Seasoning :

Heat oil in a wok, add urad dal after changing its colour, add mustard seeds,

cumin seeds, after spluttering add curry leaves, slit green chilly and chopped

onion let it turn tender then add sprouts, salt to it and mix it well.

Turn off the flame after a min and serve hot as evening snack.