Ingredients:

Mutton – 250 gms

Gongura(green sorrel) leaves – 1 cup

Chopped Onion – 1 cup

Chopped Ginger – 1 tsp

Chopped Garlic – 3 tsp

Jeera – 1 tsp

Red chilli – 3-4

Green Chilli – 2-3

Chilli Powder – 1 tsp

Oil – 4-5 tsp

Salt – to taste

Turmeric – a pinch

Coriander leaves – to garnish

Water – as required

Method:

1. Take pressur pan, add mutton and add sufficient water, salt, turmeric, 1/2 tsp chilli powder and pressure cook and keep it aside.

2. Now take a pan, add little water and cook the gongura leaves and drain the water.

3. Now grind the gongura leaves along with green chilli.

4. Now take a pan, heat oil and add jeera, onion, ginger and saute.

5. Add the grinded gongura leaves and cooked mutton along with little water.

6. Add the required salt and remaining chilli powder and allow it to be come to thick gravy consistency.

7. Take another tawa, add oil, red chilli, garlic and fry and add to the gravy and mix well.

Gongura Mutton Gravy

Garnish with fresh coriander leaves and serve hot with rice or chapati.

Ingredients:

Toor Dhal cooked – 1/2 cup

Lemon – 1 big

Green chilli -1

Curry and coriander leaves – to garnish

Pepper and jeera – 1/2 tsp each

Ginger – a small piece

Salt -to taste

Oil – 1 tsp

Mustard – 1/2 tsp

Method:

1. Take pepper, jeera, green chilli, ginger and curry leaves and keep them grinded slightly.

Ingredients ready to grind..

2. Smash cooked toor dhal adding water and drain the water and take 3 glass of the juice.

3. Add salt and grinded paste to the toor dhal juice extracted.

4. Add a pinch of asafoetida powder and allow it in stove for few mins.

Lemon Rasam in making..

5. When it starts boiling, turn off the stove and add lemon juice.

6. Roast mustard in little oil and garnish along with coriander leaves over the prepared lemon rasam.

Lemon Rasam

Tasty lemon rasam ready to be served. This rasam is rich in vitamin C. And since we add lemon at the end, Vitamin C is not degraded from this dish. This can be had as a soup if having cough or cold.

Ingredients:

Roasted Groundnut – 1 cup

Red Chilli – 4 -5

Tamarind – a 2 inch piece

Garlic – 2

Oil – 1 tsp

Salt – to taste

Mustard – 1/2 tsp

Curry leaves – to garnish

Method:

1. Grind roasted groundnut, chilli, garlic and tamarind along with salt.

2. Heat oil in a tawa, add mustard and curry leaves and garnish over the grinded chutney.

Groundnut Chutney

Note: If you want, you can add coconut scrapings. Coconut has to be grinded along with the grinding ingredients.

This chutney can be served with idli and dosa.

Ingredients:

Poha or Rice flakes or Aval or Avalakki or Atukulu – 1 cup

Prawn chopped – 1/2 cup

Chopped onion – 1/2 cup

Green Chilli – 2 chopped

Salt – to taste

Pepper – 1 tsp

Oil – 3 tsp

Method:

1. Soak the aval or rice flakes in hot water for 2 mins and drain the water.

2. Take a tawa, heat oil and add green chillies and onions.

3. Add chopped prawn and sprinkle salt.

4. Allow them for few mins and add the rice flakes or aval.

5. Add pepper powder and mix well.

Serve after garishing with curry leaves.

Ingredients:

Pav Slices

For making Vada:

Cooked Potato – 4

Cooked Peas – 1/2 cup

Chilli powder – 1 tsp

Coriander powder – 1 tsp

Chaat masala – 1/2 tsp

Turmeric powder – 1/2 tsp

Ginger garlic paste – 1 tsp

Green chillies-2

Oil – to fry

Besan flour – 1/2 kg

Baking Soda – a pinch

Salt – as required

Water – as required

For making Chutney:

Green Chutney: Pudina or mint leaves – 1 cup

Ground nut – 2 tsp

Coriander leaves – 1 cup

Green chilli – 4

Salt – to taste

Red Chutney: Garlic – 1/2 cup

Chilli powder – 1 tsp

Green chilli – 2

Salt – as required

Method:

1.  Grind ginger, garlic paste and green chilies together into a paste.

2.  Add ginger, garlic and green chili paste, to mashed potato.

3. Then take 2 teaspoons oil in a kadai. When oils becomes hot add turmeric powder,chilli powder, coriander powder  and add the mashed potatoes, cooked peas,salt,chat masala and mix gently.

4. Make small balls of mashed potato mixture.

5. Add some salt, turmeric powder and chili powder to the gram flour and make a batter by adding water gradually and keep mixing with a spoon. Remove lumps if any. The batter should not be too watery or too thick.

Note: If lifted by a spatula, it should flow in a ribbon like consistency.

6. Heat some oil in a pan. Now dip each ball in the batter and deep fry all the vadas until golden. Remove on a paper towel and drain. Vadas are ready.

Fried Vada

7. Grind the ingredients of the green chutney and prepare the green chutney.

8. Similarly, grind the ingredients of red chutney and keep it ready.

9. Now take a pav, slice it in middle and (do not break it into two halves) apply green chutney on one side and red chutney on the other. ( The chutney should be applied on the inner side of the pav)

10. Stuff the prepared vada and serve with tomato ketchup.

Bombay Pav Vada