Undrallu

Ingredients:

Rice/ Rice Rava (Biyyapu Rava) - 2 cups
Chana Dal - 1/4 cup
Salt - to taste
Jeera - 1/2 tbsp
Ghee - 1 tbsp
Chillies - 2 
Water - 4 cups

Method:

1. Usually we get Rice Rava (Biyyapu Rava) in Indian stores. Orelse, wash the rice and dry it on a cloth. Grind to coarse mixture.
2. Soak the chana dal for atleast 20 minutes.
3. In a pan, take ghee; let the jeera splutter, add chopped chillies, chana dal - Fry these for a minute or two. Then add water & salt. Once it comes to a boil, add Rice Rava by stirring continuously to make sure that there are no lumps.
4. Just like upma, let it cook for a while.
5. Once cool, make lemon size balls out of the mixture and offer as Neivedyam to our dear Lord Vinayaka.

Brown Senaggala Vadalu

Ingredients:

Brown senagalu 1/2 kg (soak for about one night)
Green chillies 4 to 5
Ginger 1 inch piece
Onions 1 or 2
Curry leaves
Oil for deep frying
Salt as per tast

Method:

1. Firstly take the soaked senagalu and put them in a grinder jar and add all the above mentioned ingredients I,e (green chillies, ginger, washed curry leaves and salt) and grind them all. And once grinding is over put the paste in a bowl and add cut onion pieces to it and mix it well.
2. Now take a kadai and put  oil and allow it to heat and when the oil is heated make the paste into small small balls like vadas and put them in oil for frying. 
3. Fry the balls till they turn golden brown, when done take the vadas out and put them on a tissue paper for oil to soak. And later when complete process is done then store them (vadas) in a hot pack/ casserole.
4. That’s it delicious senaga vadas are ready for serving. These vadas can be served hot directly or with hot rice they taste very delicious

Gongura Pulihora

Ingredients:

Raw Rice (wash, drain, soak for 30 mins in fresh water , cook using 1 1/2 Cup of water ) – 1 Cup
Sorrel Leaves (stalks removed, washed, dry) – 1 Cup tightly packed
Dry Red Chillies – 3 no
Green Chillies – 5 or to taste
Oil – 2 Tbsp
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Urad Dal – 2tsp
Chanadal – 2 tsp
Asafoetida (hing) – generous pinch
Curry Leaves – 1 sprig
Turmeric Powder – 1/4 tsp
Salt – to taste

Method:

1. In a pan add 1/2 cup of water and sorrel leaves. Cook for 8 mins or until sorrel leaves are wilted and soft.
2. Blend to a smooth paste. 
3. In another pan heat oil, season with mustard seeds, cumin seeds, chanadal, urid dal, asafoetida, powdered methi, dry red chillies,  green chillies, turmeric powder, curry leaves.
4. Fry for 30 secs. Add blended gongura puree and cook for 2 mins. Add salt.
5. Add seasoned gongura paste with the cooked rice and gently mix well until blended.
6. Serve immediately or enjoy it after 30 mins resting time for best tasting Pulihora.

Enjoy with papad.

Medu Vada

Ingredients :

1 bunch Coriander leaves
1 tsp cumin seed Hing
to fry oil
1 cup Onion
1 tsp pepper powder(for taste)
AS PER TASTE SALT
200 grams urad dal

Method:

1. Soak Urad dal for 6 hour or overnight.
2. Blend it into a coarse paste.
3. Take a Frying pan add oil to it let it heat.
4. Take a bowl add blended urad dal,add onion,cumin seeds,pepper,coriander leaves,hing,salt as per taste mix all these ingredients well.
5. Make a donut and deep fry in the oil it turns to golden colour