Andhra Pesarattu (Moong Dal Dosa, Green Bean Pancake)

Ingredients:

2 cups Whole Green Moong Dal ( Whole Green Beans)
2 tblsp Rice Flour
1" fresh Ginger (peeled)
2-3 Green Chillies
1- 1 1/2 cup Water to grind
Salt for taste 

For Garnish
1 medium Onion (finely chopped)
1" Ginger (finely chopped)
2-3 Green Chilies (finely chopped)
2 tblsp Cumin Seeds
2-3 tblsp Oil

Method:

• Soak moong dal (green lentils) overnight (at least 8-10 hrs)
• Wash and grind dal (Lentil) along with ginger and green chillies into smooth batter (not too thick/thin). Shift the batter into bowl and add rice flour and salt.
• Keep the frying pan or non stick pan on medium heat and grease it with little oil.
• Pour a ladle of batter on it and spread it into a thin round layer like a pan cake and drizzle little oil around the edges of Pesarattu.
• Sprinkle small quantity of chopped onions, cumin seeds and green chilies on the Pesarattu.
• Cook until the edges become brown. Then flip the Pesarattu over and sprinkle little oil over the edges.
• Cook it for a minute, keeping a watch that it does not get charred.
• Remove from the pan, and your Pesarattu is ready for eating.
• Serve it hot with coconut or ginger chutney.

Upma-Pesarattu is a very common breakfast dish in Andhra Pradesh (India) and among Telugu people.  For this dosa you do not ferment the batter. If your not making dosas immediately refrigerate the batter

Kashmiri Dum Aloo

Preparation Time : 15-20 minutes
 Cooking Time : 15-20 minutes
Servings : 4


INGREDIENTS

Potatoes, peeled 18-20 small
Oil for deep-frying
Kashmiri red chillies, ground 5-6
Yogurt 2 cups
Green cardamom powder 1/2 teaspoon
Dry ginger powder (soonth) 1 teaspoon
Fennel seed (saunf) powder 2 tablespoons
Mustard oil 1/4 cup
Clove powder a generous pinch
Salt to taste
Roasted cumin powder 1/2 teaspoon
Garam masala powder 1/2 teaspoon

METHOD

1. Prick the potatoes all over with the help of a fork. Keep in salted water for fifteen minutes. Drain and wipe dry. Heat sufficient oil in a kadai and deep-fry the potatoes on medium heat till golden brown. Drain on absorbent paper and set aside. 
2. Whisk the yogurt with Kashmiri red chilli paste, green cardamom powder, dry ginger powder and fennel powder. 
3. Heat the mustard oil in a pan. Add the clove powder and asafoetida. Add half a cup of water and salt to taste and bring the mixture to a boil. 
4. Stir in the yogurt mixture and bring the mixtuer to a boil. 
5. Add the fried potatoes and cook till the potatoes absorb the gravy and the oil surfaces. Serve hot, garnished with roasted cumin powder and garam masala powder. 

Schezwan Vegetable Curry

Ingredients:

1 onion
1 carrot

8-10 french beans
4-5 babycorns
1 very small cucumber
1 green capsicum

Sauce Ingredients:

2 dry red chillis, de-seed and tear into pieces
1/4 tsp red chilli powder
large pinch of clove powder
8 crushed garlic flakes
1 1/2 tsps light soya sauce
2 tbsps vinegar
1 tbsp brown sugar
1 tbsp tomato ketchup
2 tbsps tomato puree
1 tbsp cornflour
1 1/4 cups water
salt to taste
pepper to season
2 cups vegetable stock or water
2 tbsps olive oil
2 tbsps finely chopped spring onion greens

Method:

• Cut onions, carrots into small round pieces, french beans into thin long strips, cut baby corns and capsicum into small pieces.
• Heat oil in a large wok and once the oil is piping hot, add the onion and cook till soft.
• Add carrots, beans and babycorn and cook for 3 mins. Add cucumber and capsicum and saute for 30 secs.
• Add the prepared sauce mixture and bring to a boil. Combine well and cook for 2 mins on low flame till the sauce thickens slightly and vegetables turn crisp tender.
• Turn off heat and garnish with spring onion.