Vegetable Quesadilla or Veggie Quesadilla - Variety 1

Ingredients:

4 flour tortillas

Grated Cheese(Cheddar cheese) ¾ cup

Red bell peppers or Red capsicum ½ big sized

Cooked black beans ¼ cup (optional)

Mixed vegetables (Corn, carrot, beans) ½ cup

Oil 1 ½ teaspoon

Salt as needed

Preparation:

Soak black beans in water for 6 hours. Cook the black beans.

1. Cut capsicum or red bell peppers into small pieces. Heat oil in a deep pan or skillet, sauté the red bell peppers , mixed vegetables until they are tender.

2. Heat a flat pan and spread a cooked tortilla on oil on the tortilla add the cheese (I did not have grated cheese , I cut the cheese into small pieces)

3. When the cheese starts to melt add the vegetables ( red capsicum , mixed vegetables).

4. Spread the cooked black beans.

5. Place another tortilla over the vegatbles and press the tortilla with a spatula.

6. Gently flip the quesadilla over to the other side and press the tortilla with a spatula.

7. Cook for 30 sec on the other side.

8. Cut it four quarter circles.

9. Serve with the salsa, sour cream and guacamole.

Dondakaya kobbari kandhi podi kura or Tindora cocunut curry

Ingredients:

Dondakaya/ Ivy Gourd / Tindora 1 pound or ½ kg

Dry coconut powder 1 tablespoon or 3 teaspoons

Roasted toordal powder or kandhi pappu podi 4 teaspoons

Mustard Seeds 1 teaspoon

Chana Dal 1 teaspoon

Urad Dal 1 teaspoon

Jeera ½ teaspoon

Turmeric Powder  2 pinches

Red Chillies 3

Curry Leaves 6 to 8

Red chilli powder 1 teaspoon

(adjust accordingly)

Oil 3 teaspoons or 1 table spoon

Salt as needed

Preparation:

1. Heat a pan and dry roast toor dal in medium low flame for 5 minutes or till it slightly changes the color. Switch off the stove.  Let it cool completely. Blend the roasted toor dal into a coarse powder.

2. Wash and cut the dondakaya into circular pieces and pressure cook or cook in pan until it is cooked.

3. Heat a deep pan or skillet and add oil after oil is heated add mustard seeds, chana dal and urad dal, curry leaves ,hing and red chillies.

4. When mustard seeds start to splutter add the dry coconunt powder and mix well. When powder slightly changes color add the cooked dondakaya or ivy gourd and mix well.

5. Add roasted toor dal powder, salt and tumeric powder, mix well.

6. Cook for about 10 minutes and add red chilli powder mix well and switch off the stove.

Dosa batter bonda or Dosa batter punukulu

This is quick ,fast and very delicious snack. When you have sudden guests this is perfect snack. This was made when I had friends at home. There were 4 kids so I didn't add green chillies.

Ingredients:

Dosa batter 2 cups

Onion very finely cut 1 medium sized

Green chillies 3

Oil for deep frying

Preparation:

1. Mix dosa batter, onions and green chillies.

2. Heat oil in pan and when oil is hot add a spoon full of the batter when it is cooked and changes color gently flip it over to the other side.

3. When they turn golden color remove them and serve with chutney or ketchup.

Beerakaya pappu or Ridge gourd dal

Ingredients:

Toor Dal or Kandhi pappu 1 cup

Ridge gourd 2 medium sized or 1 ½ cup pieces

Turmeric powder 1 pinch

Urad dal 1 teaspoon

Mustard seeds ½ teaspoon

Red Chillies 2

Hing 2 pinches

Garlic 3 cloves (optional)

Onion 1 (optional)

Curry Leaves 6 to 8

Oil 2 teaspoons

Salt as needed

Preparation:

1. Wash and peel the skin of ridge gourd. Don't throw it you can make tasty chutney with ridge gourd skin. Click here for the preparation of chutney. Cut them into small pieces.

2. Heat a deep pan or skillet and dry roast dal. Wash the dal and add the berakaya or  ridge gourd pieces.

3. Cook dal and ridge gourd in the pressure cooker or a pan.

 4. Heat a pan add oil after oil is hot add urad dal, mustard seeds, red chilli, garlic(optional ), curry leaves and hing. (You can addd onion pieces and adfter it turns translucent add the dal)

5. When mustard seeds spulter and dal changes to golden color . Add the dal, tumeric powder, salt and red chilli powder and cook for 5 minutes. If you want dal softer and thinner add water and cook for more time.

Oats Dosa

Ingredients:

Oats 1 cup

Rice flour 1 cup

Sooji ½ cup

Buttermilk 1 cup

Oil 4 teaspoons

Salt as needed

Preparation:

1. Mix oats, rice flour, sooji, salt, water and buttermilk. Mix well.

2. If you want to can grind them. Heat a dosa pan spread into 5 inch circle. Cook for a minute in medium low flame.
 

3. Spread oil around the circumference of dosa and flip over to other side and cook for about a minute.

4. Serve hot with chutney.

6 Cup sweet

Ingredients:

Besan or Senaga pindi 1 cup

Sugar 1 ½ cup

(adjust accordingly)

Grated Coconut or dry coconut powder 1 cup

Milk powder 1 ½ cup

Ghee 1 cup

Elachi powder 1 teaspoon

Preparation:

1. Heat a deep pan or skillet add a teaspoon of ghee. Add besan and mix well in low flame. When the besan turns slightly brown color.

 2. Add the dry coconut powder and mix well.

3. After 2 minutes add ghee and mix well.

4. Add cardamom powder and mix well.

5. After 2 minutes add the sugar and mix well.

6. After 2 minutes add the milk powder and mix well. Stir in between. The mixture becomes thick and comes towards center of the pan. This will take about 10 to 15 minutes.

7. Grease a pan and put the mixture  cut into pieces. Cut them into squares.

Bread Sooji Toast

Ingredients:

Bread 8 slices

Upma rava or Sooji 1

Curd or Yogurt 1 cup

Onion 1 medium sized

Red Chilli Powder ½ teaspoon

Salt as needed

Oil 4 teaspoons

Preparation:

1. Cut onions into pieces. Add sooji, curd / yogurt, little water, onion pieces, red chilli powder and salt. Keep it aside and for 10 minutes.

2. Heat a dosa pan and roast bread slices. When they turn golden color flip them over to the other side.

3. Spread the batter on the bread slices. Add ¼ teaspoon oil along the sides of the bread slices.

4. Gently flip the bread slices. Cook in medium low flame for about 3 minutes. Serve hot with chutney or sauce.