Mango Rava Rice

Ingredients
Rice rava 2 cups
Water 4 cups
Mango 1(medium size)
Turmeric little
Green chillies 4
Seasoning
oil -tbscurry leaves 
Mustard seeds 1 tbs
Channa dal - 2tbs
urad dal - 1tbs
Cumin seeds 1/2 tbs

Method

Great the raw mango

In a vessel put little oil and some curry leaves.

Pour 4 cups of water in vessel and salt and turmeric to taste.
Boil the  water in high flame.
Reduce the flame  and pour 2 cups of Rice rava.mix well.cover the vessel with lid.Stir it occasionally.
cook the rava until rava became soft and well cooked, mix well and remove from heat.OR can also put the vessel in cooker cook till 3-4 whistles. 
Keep aside to get cool.
Once it gets cool down with hand  mix it  until no lumps in rava
In a small Kadai heat oil  add red chillies  add mustard and wait to splutter
add channa dal and urad dal and fry for 30secs add curry leavesadd chillies fry it well.

now add to cooked rice  rava, along with grated mango mix well.

Garnish with coriander leaves.

Serve hot.

Potato Curry

Ingredients
Potato 3 big
Carrot 1 big
Salt to taste
Red Chili powder to taste
Seasoning
oil -6 tsp
curry leaves 

Mustard seeds 1 tspchanna dal - 1tsp
urad dal - 1tsp

Method
Peel the potato and Carrot ,cut into pieces.
Heat oil in kadai
add mustard seeds and wait to splutter Then add curry leaves, Channa dal and urad dal and fry for 30secs.
Then add carrot, Potato Pieces Fry it for few seconds.
Add salt,Red chili powder according to your taste and fry until the vegetables gets soft and cooked well.
Remove from fire , Garnish with coriander leaves.
Serve with hot rice.

Rice Flour Roti

Ingredients
Rice flour 1cup
Moong dal 3tsp
Onions 1 big
Green chillies 5
Cumin seeds 1tsp
Curry leaves
Salt to taste
Oil
Water

Method
Cut the onions in to small and paste the green chillies.
Soak the moong dal for .20 mins
In a bowl, mix together rice flour, soaked moong dal, cumin seeds, green chillies paste,Curry leaves and salt into smooth dough using the hot water.
Heat flat pan on medium heat.
When pan gets hot, place the dough on the pan.
Press the dough and spread it with help of wet fingers and water into thick roti
Pour a tsp of oil on top of the roti.and cover the pan.
Cook until the bottom side turns golden brown.
Turn on the other side cook until turns gold brown.
Uncover, turn again and cook for a while. When both sides turn golden brown, remove from heat.
Serve the hot roti with tomato pickle.

Undrallu

Ingredients:

Rice Ravva 1 1/2 cups
Chana Dal 1/2 cup
Salt to taste
Oil 2tsp
Water 4 cups

Method

Place a cooking vesselon the stove with oil, water and salt. Bring the water to boil.
Reduce the heat to a medium heat, pour the rice ravva and chana dal slowly into the boiling water and keep stirring. Stir till all the water is absorbed by the rice ravva. keep it aside.
Once it comes to room temperature,With wet hands make small balls
Take the idli steaming stand to steam these ravva balls.
Serve the undrallu with ginger or lemon chutney of your choice.

Happy Vinayaka Chavithi

Rockmelon Juice

Ingredients:
2 cups ripe Rockmelon, peeled and de-seeded
2 cups low fat cold milk
honey as per taste OR Sugar as per taste

Method
Blend the Rockmelon for 20-30 seconds.
Add the milk and honey and blend for few secs. Serve chilled with ice cubes.

Puffed Rice Upma

Ingredients
2 cups of puffed rice
1 big onion finely chopped
curry leaves - 2 strings
oil - 2tblsp
channa dal - 1tsp
urad dal - 1tsp
mustard seeds - 1tsp
Dry red chillies 2
green chillies - 4 - slit long
Lemon to taste

Method
soak puffed rice in 4 cups of water for 1min and remove.
heat oil in kadai
add mustard and wait to splutter
add curry leaves
add channa dal and urad dal and fry for 30secs
add chillies, onion and fry for 3 mins until onion turns golden
add the puffed rice, salt then keep the lid fry for until becomes soft
Turn off the heat and then add lemon juice according to your taste.

Chamadumpa pulusu

Ingredients
Chamadumapalu ¼ kg
Tamarind small lemon size
Oil 2tbs
Onions 2 medium size
Chilis 4
Jaggery
Salt
Chilli powder
Coriander leaves
Seasoning
½ tsp mustard seeds
½ tsp Cumin seeds
2 Red chilies
Curry leaves

Method
Boil the chamadumpalu and peel them.
Heat oil and add mustard seeds, cuminseeds. When mustard starts popping, add curry leaves, asafoetida and onions. Fry till onions turn brownish.
Now add green chillis, Boiled chamadumpalu, salt, chilli powder, jaggery, and tamarind paste mix well. Pour in 1/2 cup water, cover and cook till become medium thick (add more water if required).
Turn off heat and garnish with fresh coriander leaves. Serve hot with white rice.