These recipes were submitted by Kansas University graduate student Sirisha Kodeboyina.

Nimma Pulihora-Seasoned Yellow Rice with Lemon

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2 cups white rice

4 tablespoons lemon juice (see note)

salt, to taste

6 tablespoons vegetable oil

1/2 teaspoon black mustard seeds (Mustard seeds, Aavalu)

15 curry leaves

1/4 cup raw peanuts

4 medium green chilis

1/2 teaspoon turmeric (Haldi Powder)

3 1/2 cups water

In a large bowl, add water and rice. Cook until well done. Set aside.

Meanwhile, in a large skillet, heat cooking oil on low heat. Add black mustard, peanuts, and turmeric and fry until peanuts start to split. Then, add chopped green chilies, curry leaves and salt. After 3 minutes, remove from heat and add the lemon juice and stir. To this, add cooked rice and mix thoroughly. Makes 4 servings.

Note: You can adjust the amount of lemon juice according to your taste.

Aloo Bonda

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2 cups mashed potatoes

1 cup gram flour

1/2 cup chopped onions

1 chopped green chili

1 teaspoon red chili powder

1/4 teaspoon turmeric powder

Vegetable oil as required

Salt to taste

Mix mashed potatoes, chopped onions, chopped green chili, 1/4 teaspoon chili powder and salt. Make small balls of it.

Mix gram flour, red chili powder, turmeric powder and salt. Add enough water to make a thick batter.

Heat oil in a deep frying pan There should be enough oil so that all the balls dip well. Reduce heat. Coat each ball with enough batter and then deep fry until light brown. Serve hot with tamarind chutney or green chutney.

Pav Bhaji

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8 pavs (squarish soft buns about 4 x 5 inches in size) butter to shallow fry.

For Bhaji:

1 capsicum chopped fine

2 onions chopped fine

2 tomatoes chopped fine

2 1/2 cups chopped mixed vegetables (french beans, carrots, cauliflower, bottle gourds, etc.)

1/2 cup shelled peas

2 tablespoons butter

2 teaspoons pavbhaji masala

1 1/2 teaspoons chili powder

1/4 teaspoon turmeric powder

1/2 teaspoon sugar

salt to taste

1 cup water (in which vegetables were boiled)

1/2 teaspoon each ginger grated, garlic crushed

juice of half a lemon.

To Garnish:

1 tablespoon coriander chopped

1 onion chopped

small pieces of lemon

Pressure cook mixed vegetables and peas until well done. Mash them coarsely after draining. Heat butter in a pan. Add ginger-garlic, capsicum, onion, tomatoes. Fry for 2 to 3 minutes until very soft. Add pavbhaji masala, chili powder, turmeric, salt, sugar and fry another 2 to 3 minutes. Bring to boil. Simmer until gravy is thick, stirring and mashing pieces with masala, in between. Add lemon juice, stir. Garnish with chopped coriander and a block of butter.

Slit pavs horizontally leaving one edge attached. Apply butter (as desired) and roast open on a griddle until hot and soft with the surface crisp on both sides.

Serve hot with bhaji, a piece of lemon and chopped onion. Makes 4 servings.