Alisandalu /Black eyed peas dosa

Ingredients:

• 2 cups Alisandalu/black eyed peas
• 1 cup urad dal
• 1 tsp methi seeds
• 5 tbsp poha
• Salt
• Oil
• Kitchen soda a pinch 

Method:

1. Soak urad dal ,alisandalu and methi for 6 hours.soak poha for 5 mins.grind all soaked ingredients .
   
2. Add salt and kitchen soda. Take the batter into a big vessel with a lid and let it ferment for over evening. The vessel should be big enough because the batter becomes double its quantity after fermentation.
   
3. Now the batter is ready to make dosas. Heat the dosa pan. You can use traditional dosa pennam or nonstick pan. Grease some oil to the pan by using the an onion piece. Pour small amount of the batter onto the pan and spread it by making circular motions as shown in the picture.Drizzle some oil onto the edges and surface of the dosa. Let it cook for 2 to 3 minutes. Flip over the dosa to cook on the other side of it. Allow it to cook for 1 more minute. Then the dosa is ready to eat.
   
4. Serve dosa with peanut chutney.
   

Beerakaya Masala curry

Ingredients:

• 500 grams ridge gourd tender , (skin peeled and cut to small pieces)
• 2 onions medium size , chopped finely
• 1 tomato large, chopped 
• ½ tsp mustard
• ½ tsp cumin
• 2 tbsp Oil

to roast and grind

• ¼ cup coconut grated 
• 1 tbsp cumin
• 1 tbsp saunf
• 2 tbsp coriander seeds
• 4 cardamom
• 4 cloves
• 1 inch cinnamon stick
• 6 cashew nuts
• 2 tbsp peanuts
• 4 red chilies 

Method:

1. Dry roast the ingredients mentioned under “to roast & grind”. Cool them and grind with water to a smooth thick paste and set aside.
   
2. Heat oil in a pan and add mustard, cumin, curry leaves and green chilies. Allow them to splutter.
   
3. Add onions and fry them till they turn golden brown.
   
4. Add tomatoes, turmeric and salt. Fry till the tomatoes turn mushy.
   
5. Add ridge gourd, fry for a min. Cover and cook for 2 to 3 mins.
   
6. Gourd releases moisture, add the ground masala, fry well for two to three minutes and add 1 cup of waterCover and cook till the gourd is soft cooked and tender.Open the lid and cook till you get the desired consistency.
   
7. Serve ridge gourd curry with rice or chapati.
   

Sorakaya curry

Ingredients:

• 2 cups bottle gourd or sorakaya (peeled and chopped)
• ¼ cup channa dal or senaga pappu 
• 1 sprig curry leaves
• ¼ teaspoon mustard
• ¼ teaspoon cumin
• 1 pinch hing or asafoetida (optional)
• 1/8 teaspoon turmeric or haldi
• 1 large onion chopped finely
• 1 large tomatoes chopped finely
• ½ teaspoon red chili powder
• 2 to 4 tablespoon Coconut milk or coconut (optional)
• 2 tablespoon Oil as needed

Method:

• chana dal soak it for at least 30 minutes in warm water. Drain and set aside.Pour oil to a hot pan. When the oil turns hot add mustard, cumin and curry leaves. Allow them to splutter. Then add hing. 
  

  
• Add onions. Fry until the onions turn golden. Then add tomatoes, salt and turmeric. Fry till the tomatoes break down and turn mushy. Then add the bottle gourd and fry for about 3 mins.
  

  
• Add chana dal & red chili powder. Fry for 2 to 3 minutes. Pour about ¼ to ½ half cup water. Cover and simmer till the chana dal is just cooked thoroughly. Do not over cook the dal. 
  

  
• Taste the curry and add more salt if needed. Pour coconut milk or coconut if using. Mix well. If the curry is runny just evaporate the excess moisture by cooking on a slightly higher flame.
  

  

  
  

  
  
•  Serve sorakaya curry with rice or chapati.