Amaranth leaves are much loved in our home and take the form of stir fry, dal and stews in our daily meals. In recent past, I have used these nutritious greens along with chick pea flour (besan) to prepare fritters. They are easy to make, work great as appetizers for parties and also make for a wonderful tea time snack.

Vadas – light and fluffy on the inside with a crisp exterior, packed with flavor, make for a perfect offering to Goddess Durga. This Navratri special Vada recipe is basically a classic South Indian breakfast fare served with sambar and chutney.

Bachala kura Pappu is a high protein, vegan, heart warming dish loaded with nutritious greens – Malabar spinach or Indian Spinach. These protein-rich, vibrant green, glossy leaves are thick with a spongy texture and when cut they ooze a slimy juice similar to okra. We usually cook them with masoor or tur dal or with yam (kanda bachali) and as mustard powder based stew (ava pettina pulusu).

Tomato Pappu mixed with a dollop of ghee and rice with Mango Avakai is a dearly loved combination and an integral part of everyday Andhra food culture. Simple, earthy, soulful food! Tur dal aka Kandi Pappu with tomato is a winning combination and the addition of fresh coriander brings a perfect touch.

Panchratan translates to ‘five jewels’. Panchratan dal is an exotic amalgam of five lentils that are simmered, in a delicately spiced onion-tomato base, to a creamy consistency. A cold weather, crowd pleasing favorite, works great as a thick soup too other than serving as a rich accompaniment to roti or rice.

This kootu recipe is so perfect for this time of the year. Lightly spiced moong dal and ridge gourd combination is a match made in heaven. Very nurturing to the body and soul. And not to mention, the weather makes it extra delicious.

Away from the monotony, I cooked Awadhi style of Moong dal to go with rotis. I used yellow moong which is lightly dry roasted before cooking till soft. I found the original recipe to be bland to my palate and to spice it up, added spices other than called for in the original recipe.

An easy and enduring soup prepared with yellow moong dal and stalks of amaranth leaves, packed with protein and nutrients. Ground paste of coconut, cumin and coriander seeds, enhances the flavor and aroma of the kootu.

Ugadi, Telugu New Year, is on 16th March, 2010. I have complied few festival recipes that can be prepared for Ugadi, making it convenient for my dear readers. Hope you enjoy preparing the recipes and relish the festive treats with family and friends.

I tried a different approach to prepare spinach and yellow moong dal away from the regular fare. I had a cup of coconut milk, left over, after preparing Poha Payasam which I decided to put to use. And it worked out nicely giving the dal a creamy texture and a rich flavor. A hearty bowl of dal with warm winter flavors.