BREAKFAST THALI

Bottle guard paratha/Sorakaya paratha
Thota kura pappu
Chole curry

1.INGREDIENTS FOR BOTTLE GUARD PARATHA/SORAKAYA PARATHA:

1. Wheat flour-1 1/2 cup
2. Chick pea flour-1 1/2 tbs
3. Green chilis finely chopped-1 tbs
4. Grated bottle guard (peal skin and just grate the outer harder part-3 tbs
5. Grated carrot-1 tbs
6. Cumin-1/2 ts
7. Roasted sesame seeds-2 tbs
8.  Ginger garlic paste-1/2 ts
9. Salt-to taste
10. Finely chopped coriander leaves-2 ts
11. Ghee-2 ts
12. Oil

METHOD:

• Mix all the ingredients in a bowl mix with hands properly now add required amount of water and make soft dough close lid and set a side for 30 minutes
• Roll the whole dough apply some oil and sprinkle some flour roll like a mat and cut into small dough portions and press you can see the dough like a disc
• Roll each disc into paratha and fry both sides on tawa with little oil
• repeat the same process for remaining discs
• Soft and layered parathas are ready to serve

2.AMARANTHUS DAL/THOTAKURA PAPPU INGREDIENTS:

1. Tuvar dal-1 and 1/2 cup
2. Chopped amaranthus leaves-4 cups
3. Chopped onions-1/4th cup
4. Finely chopped green chilis-1 tbs
5. Tamarind flakes-1 tbs
6. Red chili powder-1/4th ts
7. Salt-to taste
8. Ghee-1 tbs
9. Dry chilis- chopped-4
10. Curry leaves-1 tbs
11. Cumin mustard-1 ts

ANDHRA RUCHULU-BREAKFAST THALI

METHOD:

• Pressure cook dal ,leaves,chilis,onion,turmeric,tamarind and some water close lid and cook for till done cool and open lid
• Heat ghee in a pan add cumin mustard curry leaves fry well add  dry chilis curry leaves and immediately add to the dal mix and serve

3.QUICK CHOLE CURRY:

INGREDIENTS:

1. Garbanzo beans can-1
2. Chopped onion-1/2 cup
3. chopped Roma tomatoes-1/2 cup
4. Ginger garlic paste-1/4th ts
5. Chole masala powder-1/2 ts
6. Sabji masala-1/8th ts
7. Red chili powder-1/8th ts
8. Chopped cilantro-2 tbs
9. Tamarind paste-1 tbs
10. Salt-to taste
11. Oil-2 tbs
12. Cumin mustard-1ts
13. Curry leaves-3 chopped

METHOD:

• Open the can wash beans and strain
• Heat oil in a pan add cumin and mustard let them splutter
• Add curry leaves onions and ginger garlic paste
• Fry till onion turns pink
• Add tomatoes  tamarind paste and cook till soft
• Finally add masalas,beans cilantro and serve hot