Capsicum Dhania

Interesting recipe from Abiruchi

Ingredients:
Capsicum: 1 cup chopped
Peanuts: 1/2 cup
White sesame seeds: 2 tsp
Coriander seeds: 2 tbsp
Green chilies: 2-3
Onion: 1, chopped fine
Mustard seeds: 0.25 tsp
Cumin seeds: 0.25 tsp
Cilantro: to garnish

Method:
Soak peanuts, sesame seeds and coriander seeds in water for 15 minutes
Grind above with chilies to make a paste

To a pan, add oil, mustard, and cumin seeds
Add onions, saute for a minute, then add capsicum and saute for a minute
Add turmeric, salt, saute
Add 1 cup water, cover and cook for 5 minutes
Add paste (peanut, sesame, coriander, chili) and cook for 2 minutes
Garnish with cilantro

Note: Health advantage: soaking reduces need for using oil (different from traditional peanut paste recipes)

Bobbatlu

Wheat flour: 2 cups
Ghee: 2 tbsp (melted)
Salt: pinch

Mix into a soft pliable dough, cover and let sit

Chana dal: 1 cup
Jaggery: 1 cup (slightly lesser is also OK)
Elaichi: 10 pods with skin removed, coarsely ground

Pressure cook chana dal with 2 cups water (4 to 5 whistles on an electric stove)
Cook uncovered till the water is evaporated (if dal is watery, it will be impossible to work with later)
Add jaggery and mix well
Add elaichi and mix till the dal-jaggery mix is firm (should be able to make round balls with this)

Flatten small amount of wheat dough. Grease one side with ghee
Take the same amount of jaggery-dal mix and place in the middle of the flattened dough
Life dough to cover the and seal the jaggery-dal mix inside
Roll out and cook on both sides (can either add ghee while cooking, or cook without ghee and add some just before serving the bobbatlu)

Gavvalu

Recipe from Abiruchi (slightly modified)

Maida: 1.5 cups
Upma Rawa: 0.25 cup
Salt
Ginger-green chili paste: to taste
vaamu: 1 tsp
Hot ghee: 2 tbsp
Water to make into a firm dough

Mix maida, rawa, salt, ginger--chili paste, vaamu, and ghee.
Add enough water to make into a firm dough.
Make gavvalu on a gavva plate or using a new clean comb (suggested by the chef on TV, not me :))
Deep deep fry