Pesara punugulu

Ingredients:

• Green gram (Moong Dal)   1 cup
• Green chillies           6
• Cumin seeds              1 tsp
• Ginger                   small piece
• Curry leaves             Finely chopped
• Cilantro                 Finely chopped
• Pepper crushed           1tsp
• Oil for frying
• Salt to taste

Preparation:

1. Soak moong dal for 3 to 4 hours. Once soaked, clean dal by removing little skin of the dal. Do not wash the skin of moong dal completely as it contains nutrients.
2. Chop ginger into pieces, grind the dal and ginger to make a fine paste.
3. Now add salt, finely chopped chillies,cilantro,curryleaves,cumin to the above and mix them well.
4. Preheat the oil for frying in a frying pan.
5. Now drop small ball size dough to the oil and fry them on medium heat. Maintain a proper heat not too high or too low while frying punugulu.
6. Fry punugulu till they are golden brown in colour and drain the oil and serve them hot as an evening snack.

Bobbatlu

Ingredients:
For dough:

• All purpose flour (Maida) 3 cups
• Salt                      1/4 tsp
• Oil                       1/4 cup
• Ghee                      4 tsp

Method:

1. In a mixing bowl add Allpurpose flour,salt mix well, now slowly add oil and ghee and rub well 
2. Now add enough water to make a soft and sticky dough, knead well for a 5 min. then leave this a side for 2-3 hours(this is very importent for this dough you have to knead the dough very well and leave it for 2-3 hours this makes the dough soft and bobbatu will be very soft if you don't do this you may get hard bobbatu) 

Ingedients for filling:

• Chana dal                         2cups
• Jaggary                             3 cups
• Cardamom powder           1 tsp
• Ghee for frying

Method:

1. Soak dal for 1/2 hour then start cooking in a sauce pan and cook till dal became soft and well cooked.
2. In the same time grate jaggary take it in to a pan add 1 tab sp water and cook till one boil switch off the flame and let it cool and strain it in to the dal.
3. Now again start cooking the dal and jaggery mixture, take a aloo masher or a spoon and mash the dal well when it is cooking only and cook till dal and jaggery mixture become like a ball and the dal should be completely mashed,
4. Now add cardamom powder now remove from the heat and leave a side to cool.
5. After dal and jaggay mixture became cool divide in to equal balls.
6. Heat a fry pan or tawa and apply some oil or ghee keep the heat in low flame.
7. For making these Bobbatlu banana leaf is the best choice.
8. Take a banana leaf or a plastic sheet and aply some oil on it
9. (what ever you like).
10. Now take a small portion of the dough and spread it on the banana leaf in to a circle and place the dal and jaggery ball in the middle of the dough circle.
11. And cover it with the dough from all sides.Apply little oil to your fingers and start pressing the ball in to a circle .
12. Slowly spread it out If your dough is well soked and dal mixture is well mashed and soft not too dry then you can spread it out easily.Spread with your fingers only.
13. Once you finished spreading the Bobbatu then lift the banana leaf with bobbatu and place it on the hot tawa up side down means banana leaf should be on the top and bobbatu is on the tawa and just lift and remove the banana leaf from the bobbatu.
14. sprinkle ghee around the sides and cook both sides till nice golden color.
15. Remove from the tawa and let it cool before storing.

Brinjal Fry

Ingredients:

• Brinjal(Small ones) - 6
• Onion - 1/2
• Garam masala powder -1 tsp
• Dhaniy apowder -1tsp
• Jeera powder -1 tsp
• Chili powder - 1/2 to 1 tsp
• Mustard seeds and Urad dal - 1/2 tsp
• Curry leaves
• Turmeric powder - pinch
• Salt - to taste
• Oil - 5 to 6 tsp
• Cilantro

Method:

1. Thinly slice Brinjals and Onion.
2. Heat Oil in a pan, add Mustard seeds and Urad dal,turmeric powder. Once the seeds starts spluttering add Curry leavs and Onion, fry till the Onion are transparent.
3. Add Brinjals and fry till they are half cooked. Then add Masala powder,dhaniya powder,Jeera powder and Salt,chilli powder. Fry till the Brinjals are completed cooked.
4. Garnish with chopped cilantro.

Brinjal sesame powder curry

Ingredients:

• Brinjals                   1/4kg
• Onion                     4 tbsp
• Sesame powder      5tsps
• Salt                       as required
• Red chillies             3
• Chilli powder           1tsp
• Chana dal              1 tbsp
• Urad dal                 1 tbsp
• Cumin seeds          1 tsp
• Mustard seeds        1 tsp
• Curry leaves           1 stalk
• Turmeric powder     pinch
• Cilantro chopped
• Spring onions

Method:

1. In a pan heat 2 tbsp of oil .Add mustard and cumin seeds,turmeric powder.
2. When they splutter add the chana dal,urad dal,red chilli and curry leaves.
3. When they done add chopped onion.After 5 min add brinjal(cut into small pieces).
4. Cover and cook.Add salt,chilli powder.Cover and cook until it is well cooked.
5. Now add the sesame seed powder.Mix well.
6. Garnish with cilantro and chopped spring onions and some sesame seeds.

Brinjal Gravy with Eggs

Ingredients:

• Eggs – 4 – boiled and deshelled
• Brinjals – 1/2kg
• Onion – 1 – finely chopped
• Curry leaves – 1 sprig
• Tamarind pulp – 1/2 cup
• Mustard seeds – ½ tsp
• Fenugreek seeds – ¼ tsp
• Red chili powder – 2 tsp
• Coriander powder – 2 tsp
• Turmeric powder – a pinch
• Salt – as per taste
• Oil – 4 tsp
• Water – 2 cups
• cilantro chopped

Method:

1. Heat oil in a kadai when the oil is heated, add mustard and fenugreek seeds, when it crackles add chopped onion and fry until they turn golden brown,
2. Now add brinjals along with salt, red chili powder, turmeric powder, coriander powder and curry leaf, mix everything well and saute it for 2 mins.
3. Now add the boiled eggs and tamarind pulp to the brinjal gravy and cover the kadai with a lid and cook for 5mints.
4. Add 2 cups of water and cook the gravy till the brinjals are cooked and cook the whole gravy for 5 mins, till the gravy comes together.
5. Finally garnish wih cilantro chopped.

brinjal tomato coriander leaves chutney

Ingredients:

• Brinjal            1/4 kg
• Tomatos         3
• Green chillies  8 to 9 
• Tamarind paste 1 tsp
• Cumin seeds   1/2 tsp
• Garlic flakes    5 pcs
• Turmeric powder 1/4 tsp
• Salt            to tatse
• Oil              2 tsp
• Coriander leaves    1bunch
• For tempering:
• Oil           2 tsp
• Red chillies  1
• Mustard seeds  1/4 tsp
• Cumin seeds 1/4 tsp
• Urud dal       1/2tsp
• Channa dal  1/2 tsp
• Curry leaves 

Method:

1. Cut brinjal into thin round pieces.
2. Heat oil and add brinjal pieces,little salt and turmeric. 
3. Fry brinjal pieces for 15 mts with low flame and keep aside.
4. Fry tomatos with little oil for 15 mts with low flame and keep aside.
5. Heat a little oil in a pan add green chillies without choping and fry for 2 mts
6. Grind fried chillies,cumin seeds, garlic flakes, tamarind and salt.
7. Add brinjals and tomoto and cilantro use whipper for mixing the content.
8. Tempering: heat oil in a pan add red chilli,mustard seeds, cumin seeds and let them splutter and add chana dal, urad dal and curry leaves and remove from fire
9. add brinjal tomato paste and mix well.
10. Spicy spicy chutney is ready to serve with white rice and ghee.

Egg plant with aloo

Ingredients:

• 2 tbsp oil
• 1/2 tsp cumin seeds (jeera)
• 1 chopped potato
• 1 cup brinjal (baingan / eggplant) cubes
• 1/2 cup finely chopped onions
• 3 tsp chopped garlic 
• 2 tsp chopped ginger
• 3 green chillies 
• 1 tsp red chili powder
• 1/4 tsp turmeric powder 
• 1 tsp coriander-cumin seeds (dhania-jeera) powder
• salt to taste
• cilantro chopped 

Method:

1. Heat the oil in a pan and add the cumin seeds.
2. When the seeds crackle, add garlic, ginger and whole green chilli slices and saute for 1 minute.
3. Add the onions and saute till light brown.
4. Add the turmeric powder, mix well and add the red chili powder and coriander-cumin seeds powder and mix well.
5. Add the potato pieces and saute for few minutes.
6. Add brinjal pieces and saute for few minutes.
7. Add 1 cup of water gradually, mix well and cover and cook on a slow flame till the potatoes and brinjal are cooked.
8. Serve hot garnish with cilantro chopped.