ALOO PARATHA

Ingredients
Whole wheat flour (atta)-2 cups
Potato, boiled-2 medium
Pomegranate seeds (anardana)-1 teaspoon
Red chilli powder -1 teaspoon
Green chilli, chopped-1
Salt -to taste
Butter-4 tablespoons

Method:
Sieve flour with half a teaspoon of salt. Mix with three-fourth cup of water gradually and knead to make a smooth dough. Cover with a damp cloth and keep aside for fifteen minutes.Grate the potatoes. Grind pomegranate seeds to a coarse powder. Mix potatoes, pomegranate seeds, red chilli powder, green chilli and salt.Divide it into four equal portionsDivide dough into eight equal portions and make pedas. Cover with a wet cloth and keep aside for five minutes. Take a lemon size dough and flatten it by pressing. Place potato mixture on it and again make it like a lemon. Seal the edges completely so that potato stuffing does not come out.Flatten these,sprinkle a little flour and roll them with a rolling pin to approximately six-inch diameter. This is now called a parantha. Heat a tawa, place parantha on it and cook on moderate heat for three minutes. Turn it and pour half a tablespoon of oil or butter, spread it on parantha and shallow fry over low heat. Turn it and again pour half a tablespoon of oil or butter on other side. Cook on low heat till golden brown.Serve hot with fresh yogurt or mango pickle.

ADAI

Ingrediants:
rice -4 cups
Split black gram skinless (dhuli urad dal)-1 cup
Split Bengal gram (chana dal)-1/2 cup
Split pigeon pea (toor dal/arhar dal)-1/2 cup
Green chilli-4
Fresh coriander leaves
Salt
Oil

Method:
Mix the rice and the dals. Wash and soak it in water for 5-6 hours.Drain and grind to a fine batter.Mix the chopped green chillies, chopped coriander and salt to the batter and keep asideHeat a griddle, grease it with oil. Pour a spoonful of batter in the middle of the griddle and spread evenly.Pour 1 teaspoon of oil along the edges and cook till crisp. Serve hot,with any chutney

Poha Upma(Atukula upma)

Ingredients
Brown pressed rice(Atukulu) -3 cups
Oil -2 tablespoons
Mustard seeds-1 teaspoon
Curry leaves -10-12
Onion , chopped-1 medium
Green chillies, seeded and slit-2
Potato, boiledand 1/2 inch cubes-1 medium
Roasted peanuts-3 tablespoons
Turmeric powder-1/4 teaspoon
Salt to taste
Green peas, boiled-1/4 cup
Lemon juice -1 tablespoon
Fresh coriander leaves-3 tablespoons

Method:
Soak brown poha in water for fifteen to twenty minutes. Drain.Heat oil in a pan. Add mustard seeds, curry leaves, onion and green chillies and sauté for two minutes.Add potato cubes and stir. Add roasted peanuts and turmeric powder and mix.Add soaked brown poha and salt and stir to mix. Cook for two-three minutes. Add green peas and lemon juice and mix again.Garnish with coriander leaves, toss and serve hot.