Adige Mane

PESARATTU Pesarattu is a traditional breakfast of Andhra. It is a type of dosa that is preapared using GREEN GRAM (Moong dal). It is very easy to prepare. I learned this recipe from a magazine. Pesarattu is usually served with ginger chutney. I combined it with tomato chutney and it tastes good. Ingredients for Tomato chutney: Tomatoes - 3, Onions - 2, Garlic flakes - 12 to 15, Black gram dal ( ಉದ್ದಿನ ಬೇಳೆ ) - 2 spoons, Dry red chillies (ಬ್ಯಾಡಗಿ ಮೆಣಸು) - 6 to 8, Grated Coconut - 4 spoons, Salt as per taste, Oil - 2 spoons, Mustard seeds - 1 spoon. Preparation Method: Heat oil in a pan and fry black gram dal til golden brown then fry the red chillies. Add garlic and fry. Now add onions and fry little. Add tomatoes and cook them till they are soft. Finally add coconut and fry. Grind all the ingredients and add salt. Seasoning is done by oil mustard seeds spluttered in oil. Ingredients for Pesarattu: Green gram dal - 4 cups, Dosa rice - 2 cups, Green chillies - 3, Ginger - 2

ALU CHITRANNA " Chitranna " is a south indian dish. It is basically rice mixed with tempering of onions, groundnuts, mustard, lemon juice and green chillies. Alu Chitranna is my husband's favourite dish. We both like any dish made from potatoes. Hope u all like this. Ingredients:   Potatoes - 2, Cooked rice - 3 to 4 cups, Groundnuts - 2 spoons, Mustard seeds(ಸಾಸಿವೆ ಕಾಳು) - 1/2 spoon, Sambar powder (of any brand) - 3 spoons, Tamarind juice - 2 spoons, Oil - 5 spoons, Salt as per taste.   Preparation Method: Heat the oil and splutter the mustard seeds. Add groundnuts and fry them till they start losing the skin. Add potato cubes and fry them till they cooked full ( add little salt while cookin the potatoes). Add the tamarind juice, sambar powder and required amount of salt and mix well. Close the lid for a couple of minutes so that the masala blends with the potatoes. Finally add cooked rice and mix properly. Alu Chitranna is ready to be served with curds

CRISPY POTATO KABAB Ingredients: Potatoes - 4, Onions - 2 finely chopped, Bread slices - 6, Finely chopped Coriander and Pudina leaves - 4 spoons, Green Chillies - 4, Garam Masala Powder - 1 spoon, Coriander powder - 1 spoon, Turmeric Powder - 1/2 spoon, Red Chilli Powder - 1 spoon, Rice Flour - 5 spoons, Lemon juice - 2 spoons, Salt to taste, Oil for deep  frying. Preparation Method: Boil the potatoes with salt and water. Peel the skin and mash them. Grind the green chillies slightly and fry them with onions in 2 spoons of oil. Dip the bread slices in water and squeeze the water. Mash the bread. Mix all the ingredients with a apoon of oil to make dough type mixture. Make the kababs by applying oil on hand and deep fry them in oil. Serve the kababs with tomato sauce. Serves: Makes upto 15 kababs of the size shown in the picture above.