Sundal with Whole moong dal

Ingredients:

1.Whole moong dal-1cup
2.Green chilli-3
3.Mustard and cuminseeds-1/2 tsp
4.Onion-1 mediumsize
5.Curry leaves-6
6.Oil-1tbsp
7.Lime juice-1/2 tbsp
8.Salt to taste
9.Turmeric powder

Preperation method:

1.wash and soak moongdal in water for 8 to 10hrs.
2.Pressure cook the soaked moong and keep aside.
3.Chop the green chilli and onion.
4.Take a pan and heat the oil.Fry the mustard and cumin seeds when they started popup add onion ,green chilli and curry leaves.
5.Add cooked moong after onion fries well and add a pinch of turmeric powder and salt,stir well.
6.Cook this for 4 min and turnoff the stove and add lime juice and mixwell.

Serve this hot or cool.
(We can prepare inthe same way chickpeas,kidney beans(small and whiteone)etc),

Bobbatlu

Ingredients:

1.Maida(all purpose flour)-1.5 cup

2.Chana dal-1cup

3.Sugar-1.5 cup(or jaggary 2cups)

4.Cardamon powder- apinch

5.Oil

Preperation method:

1.Take a bowl and mix maida,2tbsp of oil and a pinch of salt.

2.Add enough water to bowl to make soft dough.

3.Pour 3 tbsp of oil on the dough ( dont mix this oil with dough) and keep aside for 2 hour.

4.Wash and pressurecook the chana dal(dal should not be mashy after cooking).

5.Drain the extra water from cooked dal.

6.Now grind the cooked dal and sugar together.

7.Take a pan and heat 1tbsp of ghee and roast the the grinded dal and also mix cardamom powder .(stir continuously till grinded dal becomes thick).This is called poornam.

8.Prepare small balls with poornam.

9.Now take dough and make ball a little biggerthan poornam ball.

10.Take a polythene sheet and apply oil on it.

11.Place the dough ball on sheet and press it with fingers like small poori and place the poornam ball on it.

12.Now gently cover the poornam ball with dough edges and again make it as a ball and press it like poori.(Make sure that poornam should not come out).

13.Take a wide pan and heat it,and place the bobbatt on it.

14.Fry 2 sides of bobbatu by spreading a little oil on eithersides of bobbattu.

These bobbatlu can be served hot with butter on it or cool with hotmlik.

Bottle gourd halwa

Ingredients:

1.Bottle gourd-1cup(grated)

2.Sugar-1cup

3.Milk-1cup

4.Cashew-10

Preperation method:

1.Take a pan and heat the ghee.

2.Roast the cashew till it changes to golden brown colour and keep aside.

3.In the same ghee roast the grated bottle gourd(before doing this sqeezout the water from grated bottlegourd)stir continuosly.

4.Now add milk to it,when it starts boiling add sugar also.

5.Turn off the heat after sugar disolves completly.

6.Garinsh with cashew and serve.

Coconut chutney

Ingredients:


1.Coconut-1/2
2.Green chilli-3
3.Coriander leaves-1/4 bunch
4.Garlic flakes-2
5.Ginger-1/2 inch
6.Yogurt-1tbsp
7.Salt to tatse
8.Cumin seeds-1tsp


Preperation method:


1.Chop coconut,chilli and corinder leaves.
2.Grind all the ingredients and mix well.
3.Season the grinded chutney with uraddal,mustard,cumin seeds and curry leaves.


Serve this chutney with dosa,idli or with rice.

Ground nut chutney

Ingredients:

1.Ground nut-1/2 cup(roasted)

2.Onion-1 medimsize

3.Coriander leaves-1/4 bunch

4.Green chilli-2

5.Cumin seeds-1tsp

6.Garlic flakes-2

7.Salt to taste

8.Oil

Preperation method.

1.Chop the onion and fry them with a 2 tsp of oil .

2.Grind the all ingredients to make smooth paste by adding little water.

3.Seson it with cumin seeds,mustard,curry leaves and one red chilli with 2 tsp of oil.

Serve this chutney with idli or dosa.

Besan burfi

Ingredients:

1.Besan(gram flour)-1 cup

2.Sugar-1 cup

3.Ghee-1/2 cup

4.Cashew

Preperation method:

1.Take a pan and heat the ghee.
2.Roast the cashew till it changes to golden brown colour and keep aside.
3.In the same ghee roast the besan till it changes to golden brown colour(a nice aroma spreads in the kitchen),While doing this stir constantly.
4.Now sprinkle a little water and add the sugar and mix well.
5.Turn off heat and spread the besanmix in a plate.(apply the ghee to plate before pouring the besanmix).
6.Cut into diamond shapes after it had cooldown.

Set dosa

Ingredients:

1.Rice-2cups
2.Poha-1 cup
3.Yogurt-1 cup
4.Fenu greek seeds-1/2 tsp
5.Salt to taste
6.Oil

Preperation method:

1.Wash and soak the rice and fenugreek seeds for 2 hrs.
2.Wet poha with little water and grind the rice,fenugreek seeds and salt to taste together.
3.Keep the batter aside for 8 to 10 hrs.
4.Add the yogurt to the batter before making dosa.
5.Take a pan and heat it,and pour 1 tsp of oil and spread it.
6.Now pour the spoonful of batter on the pan and donot spread it .(The thickness of the batter should be such as when poured on the pan it should automatically set itself into fine thick circle).
7.Cook the dosa on bothsides on medium flame.

Serve this dosa with coconut chutney.

Paramannam

Ingredients:

1.Rice-1cup

2.Sugar -1 and 1/2cup

3.Milk-3cup

4.Cashew-10

5.Ghee-1/2 tbsp

Preperation method:

1.Wash the rice and cook the rice with 2 cups of milk.

2.Add the sugar to cooked rice,1 cup milk and again cook on medium flame and stir occassionally till sugar disolves.

3.Take another pan and heat the ghee and fry the cashew till it changes to golden brown colour.

4.Garnish the payasam with cashew.

Ginger chutney

Ingredients:

1.Ginger-1/2 cup(chopped)

2.Redchilli-6

3.Cumin seeds-1tsp

4.Menthi/fenugreek seeds-1tsp

5.Tamarind-small lemon size

6.Salt to taste

7.Sugar or jaggery-1tbsp

8.Oil-1tbsp

9.Chana dal-1tbsp

Preperation method:

1.Take a pan and heat the oil.Roast the cumin seeds and menthi seeds.

2.Add red chilli,ginger ,chan dal and tamarind.Roast all these on medium flame.

3.Grind the roasted one by adding little amount of water.

4.You can adjust sugar and salt according to your taste.

5.Season it with cumin seeds,mustard and curry leaves.

Serve this with idli,pesarattu,dosa etc.

Pesarattu

Ingredients:

1.Whole moong dal-2cup

2.Rice-3/4 cup

3.Green chilli-4

4.Ginger-2 inch

5.Salt to taste

Preperation method:

1.Soak the moongdal and rice for 4 to 5 hours.

2.Grind the chilli,ginger and salt and keep aside.

3.Grind the dal and rice by adding water like normal dosa batter.

4.Now add the both consistents and mix well.

5.Take a pan and heat it.Now take a spoonful batter and spread it on the pan like dosa.

6.Turn dosa and pour little oil on dosa and remove it from pan after 1 minute.

Serve this dosa with ginger chutney or any other choice of chutney.

Baby corn curry

Ingredients:

1.Baby corn-125grm

2.Tomato-4

3.Onion-1 medium size

4.Green chilli -3

5.Garam masala-1/2 tsp

6.Ginger garlic paste-1/2 tsp

7.Coriander leaves-few

8.Salt to taste

9.Oil-1tbsp

10.Turmeric powder-1/4 tsp

11.lCashew-25grm

12.Sugar-1tsp(optional)

13.Cumin seeds and mustard-1tsp

Preperation method:

1.Chop the baby corn,onion,tomato and green chilli.

2.Take a vessel and heat the oil.

3.Fry cumin seeds and mustard when they started to pop up add gingergarlic paste and onions.Stir occassionally on mediumflame.

4.Add baby corn and fry all together and stir occassionally.

5.Add chopped tomato and cook for 5 min.

6.Add turmeric powder,garammasala ,sugar and salt to taste.

7.Grind the cashew and add the powder to vessel and cook the curry for 2 min.

8.Garnish the curry with coriander leaves .

Serve hot with chapathi or poori.

Sunnundalu

Ingredients:

1.Urad dal-1cup

2.Sugar-1cup

3.Ghee-1/4 cup

4.Cashew-6

Preperation method:

1.Take a vessel and roast urad dal till it changes to golden brown colour,stir continuously while roasting.

2.Cut cashew into small pieces.

3.Grind the cooled roasted dal to make smooth powder.

4.Grind the sugar also to make powder.

3.Take a vessel and heat the ghee and roast the cashew till it changes to golden brown colour.

6.Mix the dal powder and sugar powder well and add the heated ghee well with cashew.

7.Now make the round balls and the laddus or sunnundaluare ready.

Curd rice

Ingredients:

1.Rice-1 cup
2.Chana dal-1/2tbsp
3.Urad dal-1/2tbsp
4.Cumin seeds-1 tsp
5.Greenchilli-3
6.Coriander-1/4 bunch
7.Ginger-1/2 inch stick
8.Pepper-10(optional)
9.Salt to taste
10.Oil-1tbsp
11.Curd-1cup

Preperationmethod:

1.Cook the rice and keep aside.
2.Chop the chillies and coriander.
3.Take a thick bottom vessel and heat the oil.
4.Fry the cumin seeds,green chilli and dals.
5.Add the ginger and pepper and fry it well.
6.Cooldown the cooked rice in a plate.
7.Mix the rice ,fried one,curd, and salt to taste.

Tamarind rice

Ingredients:


1.Rice-2cup
2.Tamarind-1 lemon size
3.Ground nut-1tbsp
4.Chana dal-1/2tbsp
5.Urad dal-1/2tbsp
6.Green chilli-6.
7.Fenu greek powder-1tsp
8.Curry leaves-2stems
9.Sesame seed powder-1tbsp
10.Oil-2tbsp
11.Sugar-1/2tbsp(optional)
12.Salt to taste
13.Cumin seeds-1tsp
14.Mustard-1/2tsp
15.Turmeric powder-1tsp

Preperation method:

1.Cook the rice and keep aisde.
2.Prepare the tamarind juice approximatly 3/4 cup and keep aside.
3.Take a thick bottom vessel and heat the oil.
4.Fry the cumin seeds,mustard,ground nuts,greenchilli and dals.
5.Add curry leaves and stir once.
6.Add tamarind juice,turmeric powder and leave it to boil.
7.Add salt,sugar, and fenugreeek powder.
8.Live it to cook for 5 min till the juice becomes a little thick and a nice aroma spreads.
9.Remove the vessel from stove and mix the sesame seed powder and mix the cooked tamarind paste well
10.Now mix this tamarind paste with rice well.

Bottle gourd appalu

Ingredients:

1.Bottle gourd-1 cup(Grated)

2.Coriander-1/4 bunch

3.Sesame seeds-1tbsp

4.Moong dal-2 tbsp

5.Green chilli paste-2tsp

6.Rice flour-1cup

7.salt to taste

8.Oil for deep fry
9.Gingergarlic paste-1tsp

Preperation method:

1.Soak moongdal for 1 hr and clean and chop the coriander.

2.Take a wide vessel and mix all the ingredients well to make soft dough (don't add any water).

3.Rub the dough with 2 tsp of oil.

4.Take a thick bottom vessel and heat the oil.

5.Take a 1/2 lemon size dough and make appa on a polythene sheet rubbed with oil.

6.Deep fry the appalu till they changes to golden brown color.

Serve hot or cold.

Tomato pickle

Ingredients:

1.Tomato-1kg

2.Tamarind-125grm

3.Chilli powder-125grm

4.Salt-250grm

5.Garlic-125grm

6.Oil-300grm

7.Cuminseeds-2tsp

8.Fenu greek seeds-2tsp

9.Cumin seeds and mustard-1tbsp

10.Chanadal,Urad dal-1tbsp

Preperation method:

1.Chop the tomato and cook tomato in a vessel without adding any water or oil.Cook this tomato on medium flame till tomato slices turn mushy.

2.Add the tamarind to cooked tomato and let it to be cooldown completely.

3.Grind the cumin seeds and fenugreek seeds and keep aside.

4.Remove the skin of garlic and grind roughly half of it.

5.Add the remaining garlic into cooked tomato and also grinded fenugreek and cumins seeds powder.

6.Add chilli powder and salt to cooked tomato.

7.Now grind the cooked and mixed tomato to make soft paste.

8.Take a vessel and heat the oil,add the roughly grinded garlic,cumin seeds and mustard and dals.Fry it till garlic changes to golden brown colour.

9.Mix this seasoned oil after cooling to tomato paste and stirwell.

This tomato pickle can be stored for 3months and store it in airtight bottle.

Red capsicum chutney

Ingredients:

1.Red capsicum-1

2.Cumin seeds- 1tsp

3.Red chilli-2

4.Tamarind-1/4 lemon size

5.Salt to taste

6.Oil-2 stp

7.Roasted peanuts -1tbsp(optional)

Preperation method:

1.Chop the red capsicum into small pieces.

2.Take a pan and heat the oil.

3.Roast red chilli,cumins eeds and chopped capsicum well.

4.Grind the roasted one,tamarind ,peanuts and salt to make a soft paste.

season the redcapsicum chutney with hing,mustard,urad dal,curryleaves and cuminseeds.

Serve with rice.

Peanut powder

Ingredients:

1.Roasted peanuts-1 00gr

2.Red chilli-3

3.Garlic flakes-3

4.Salt to taste

5.Oil-2 tsp

6.cumin seeds-1tsp

preperation method:

1.Take a pan and heat oil.Fry red chilli,cumin seeds and garlic flakes for 2 min.

2.Grind the peenuts, salt and fried one together to make soft powder.

Serve with or without seasoning .

Serve this powder with ghee for idli or dosa and directly with rice.

Putnala podi

Ingredients:

1.Putnalu-1 cup

2.Red chilli-3(or chilli powder)

3.Garlic flakes-3

4.Salt to taste

5.Dry coconut powder-2tbsp

6.Oil-1tsp

Preperation method:

1.Take a pan and heat oil.

2.Roast all the ingredients,let it to be cool.

3.Grind the fried one to make soft powder.

Serve this powder with idli or dosa with little ghee.

Serve it with rice by mixing with roughly girnded onion.

Aloo tikki

Ingredients:

1.Boiled and mashed potato-1/2cup
2.Boiled peas-1/2 cup
3.Green chilli paste-1tsp
4.Ginger garlic paste-1 tsp
5.Sesame seeds-2 tsp
6.Gram flour-2 tbsp
7.Dry mango powder-1 tsp(or lemos juice -1stp)
9.Coriander seed powder-1/2 tsp
8.Salt to taste
9.Oil for frying

preperation method:

1.Mix all the ingredients(except oil) well.
2.Take a 1/2 lemonsize mixture,and make a round ball and press it like tikki.
3.Prepare tikkis with remaining mixture like this.
4.Take a thick bottom vessel and heat oil.
5.Deep fry the tikis till it changes to golden browncolour.

serve hotwith tomato ketchup.

Coriander chutney

Ingredients:

1.Coriander leaves-1 bunch
2.Green chilli-2
3.Ground nut- 2tbsp
4.Lemon juice- 1tbsp
5.Salt to taste
6.Oil-1 tbsp
7.Sesame seeds-2tsp

Preperatin method:

1.Clean and wash the coriander leaves.
2.Take a pan and heat the oil.
3.Fry green chilli and ground nuts.Then add sesame seeds and coriander leaves.
4.Fry all together till coriander leaves changes to dark green colour.
5.Grind the fried one by adding salt and lemon juice.
6.Add a little water to make soft paste.
7.Season it with mustard,cumin seeds,urad dal and curry leaves.

Serve it with rice or chapathi etc.

Dondakaya fry

Ingredients:

1.Dondakaya-250grm
2.Onion-1 big size
3.Green chilli-3
4.Ginger-1/2 inch size
5.Garlic cloves-2
6.Oil-1.5tbsp
7.Dry coconut powder-1tbsp
8.Salt to taste
9.Chana dal-2tsp
10.Urad dal-2tsp
11.Mustard and cumin seeds-1/2 tsp
12.Curry leaves-4
13.Corinder leaves-few

Preperation method:

1.Wash and chop dondakaya into small pieces.
2.Chop onion into small pieces.
3.Grind green chilli,coconut,salt,garlic and ginger together and keep aside.
4.Take a thick bottom vessel and heat oil.Fry onion and dondakaya well .
5.Pour the grinded powder into vessel and mix well.Leave it for 2 min.
6.Season the fry with cuminseeds,mustard,dals and leaves mentioned inthe ingredients.

Serve with rice as side dish.

(In the same way you can prepare carrot fry and Boiled potato fry)

Mixed dal dosa

Ingredients:


1.Rice-1 cup
2.Moong dal-1/2 cup
3.Chana dal-1/2 cup
4.Toor dal-1/2 cup
5.Black gram dal-1/2 cup
6.Salt to taste
7.Red chilli-2
8.Cumin seeds-1 tsp
9.Garlic flakes-2


Preperation method:

1.Wash and soak all dals and rice together for 2 to 3 hrs.
2.Grind the redchilli,cumin seeds,garlic and salt together and make fine paste.
3.Grind the soaked dals and rice to make soft dosa batter.
4.Mix both the grinded contents and prepare dosa.


Serve this tasty dosa with groundnut chutney.

Bottle gourd chutney

Ingredients:

1.Bottle gourd-100 grm(approx)

2.Green chilli-2

3.Ground nuts-1 tbsp

4.Garlic flake-1

5.Cumin seeds-1tsp

6.Tamarid juice-1tbsp(thick)

7.Sugar-1tsp

8.Salt to taste

9.Oil-1 tbsp

10.Turmeric powder-a pinch

11.Black gram dal,mustard and cumin seeds-1tsp

12.Curry leaves-4

13.Sesame seeds-2 tsp

Preperation method:

1.Peel off and chop the bottlegourd into very small pices.

2.Take a pan and heat the oil.Roast the chopped bottle gourd pieces in the oil and add turmeric powder.

3.Remove the bottle gourd pices from the pan and keep aside.

4.In the same pan with remaining oil,roast the ground nut ,chilli and sesame seeds.

5.Grind the roasted ground nut,chilli,seame seeds.Add the bottle gourd pices,tamarind juice,sugar and salt and again grind them.The paste should be a little bit rough only.

6.Season the grinded paste with mustard,cumin seeds,black gram dal and curry leaves.

Serve with rice.

Cabbage pakoda

Ingredients:

1.Cabbage- 1cup (chopped very thin)

2.Gram flour-1/2 cup

3.Rice flour-1 tbsp

4.Chilli powder-2 tsp

5.Salt to taste

6.Oil for deep fry

7.Baking soda-a pinch

Preperation method:

1.Take a vessel and mix all the ingrdients well(except oil).Do not add any water.

2.Take a thick vessel and heat the oil.

3.Make balls with the mixture and slowly drop into the oil.

4.Deep fry the balls till they changes into golden brown colour.

Serve hot.

Bottle gourd kofta curry

Ingredients:

For kofta's:

1.Bottle gourd-1/2 cup (peeloff and grated
2.Gram flour-3tbsp
3.Chilli powder-1tsp
4.Garam masala-1/2tsp
5.Salt to taste
6.Oil- for deep fry



For Gravy:

1.Onion-1medium size
2.Tomato-1
3.Ground nut-1/4 cup
4.Garlic flakes-2
5.Sugar-1tsp
6.Chilli powder-1/2 tsp
7.Salt to taste
8.Oil-1tbsp
9.Coriander-few
10.Curry leaves-5
11.Mustard and cumin seeds-1/4 tsp



Preperation method:

1.Squeezout the water from grated bottlegourd.
2.Take a vessel and mix squzeed and grated bottle gourd,gram flour,garam masala,chilli powder and salt well.
3.Make round balls with the mixture by taking approximatly 1tsp into hand.
4.Take a thick bottom vessel and heat the oil.
5.Deep fry the balls till the balls turns to golden brown colour.
6.Keep the fried balls aside.
7.Take a pan and roast the peanuts and remove its skin after cooling.
8.Chop the onion and tomato.
9.Grind the peanuts,chopped tomato and onion and garlic flakes together.Add a little amount of water to make soft paste.
10.Add chilli powder,sugar and salt to grinded paste.
11.Take a vessel and heat 1tbsp of oil,when oil is heated fry mustard ,curry leaves and cumin seeds.
12.Add the grinded paste when mustard starts to popup,and cook it for 4 min.Stir occaionally.
13.Add the fried balls to vessel and cook it for 2 min.

Garnish it with coriander and serve hot with rice or chapathi or poori.

Sev

Ingredients:

1.Gram flour-1/2 cup

2.Salt to taste
3.Turmeric powder-1/2 tsp
4.Oil-for deep fry
5.Ajwain-1/2tsp

Preperation method:

1.Mix gram flour,salt ,turmeric powder and ajwain well in vessel.

2.Make soft dough by gradually adding water to mixture.

3.Rub with 2 tsp of oil over the dough.

4.Take a vessel and heat the oil.

5.apply little bit oil to innerside of the sev maker and fill it with dough.

6.Pressout the sev by sevmaker in the hot oil.

7.Deep fry the sev till it become crispy.

For spciy sev add chilli powder and gingergarlic paste to mixture and remaining is same.

Vegetable pasta

Serves-2

Preperation time:20min

Ingredients:

1.Pasta-100grm

2.Carrot-less than 1/2

3.Potato -1/2

4.Tomato-1 small size

5.Peas-few

6.Onion-1/2 medium size

7.Green chilli-2

8.Curry leaves-5

9.Coriander-few

10.Ginger garlic paste-1/2 tsp

11.Turmeric powder-less than 1/2 tsp

12.Oil-1tbsp

13.Salt to taste

14.Mustard,cumin seeds and black gram dal together-1tsp

Preperation method:

1.Take a vessel and boil 2 cups of water,add pasta to boiling water and cook for 2 min and remove the vessel from stove.

2.Chop the all vegetables mentioned inthe ingredients.

3.Take a vessel and heat the oil,fry mustard and cumin seeds and black gram dal.

4.Add chopped vegetables except tomato.

5.When vegetables fried add tomato,gingergarlic paste,curry leaves and turmeric powder .Cook for 2 min.

6.Drain the water from cooked pasta and add pasta to vessel.

7.Now add salt and stir well and cook for 2 min.

Serve hot .

Besan halwa

Preperation time:25 min

Ingredients:

1.Gram flour or besan-1 cup

2.Sugar-1cup

3.Ghee-3 tbsp

4.Cashew-10

Preperation method:

1.Take a vessel and heat 2 tbsp of ghee and roast the cashew till cashew turns to goldenbrown colour and remove the cashew from vessel and keep aside.

2.Add besan to vessel and stir continuously till besan changes to golden colour and nice aroma spreads in the kitchen.3.Add 1/2 cup water and cook for 2 min,stir continuously.

4.Now add sugar and stir continuously till sugar disolves.

5.Add cashew and 1 more tbsp of ghee to vessel and stir well.

6.Remove the vessel from stove after a minute.

Bombay chutney

Serves-3

Preperation time:15min

Ingredients:

1.Besan(gram flour or chickpea flour)-2 tbsp

2.Onion-1 medium size

3.Tomato-1

4.Green chilli-2

5.Curry leaves-5

6.Coriander-few

7.Cumin seeds-1/4 tsp

8.Mustard-1/4 tsp

9.Oil-1 tbsp

10.Gingergarlic paste-1tsp

11.Turmeric powder-1/4tsp

Preperation method:

1.Take a small bowl and mix besan with 1/2 cup water well.

2.Chop onion ,tomato and green chilli.

3.Take a vessel and heat oil.Fry cumin seeds,mustard then add chopped green chilli,curry leaves and onion.

4.When onion pieces fried then add chopped tomato,gingergarlic paste and turmeric powder.

5.Now add 1/2 cup water and 1/2 cup besan mix to vessel.

6.Add salt and stir well and cook for 5 min.

This besan curry can be served with chapathi,puri or dosa,

Chana vada

Preperation time:30min

Ingredients:

1.Chana dal-1cup

2.Green chilli-4

3.Garlic flakes-3

4.Oniol-1 big size

5.Cumin seeds-2tsp

6.Coriander-few

7.Curry leaves-15

8.Salt to taste

9.Oil for deep fry

Preperation method:

1.Soak chana dal for 2 hours.

2.Grind the soaked and drained chanadal,garlic flakes,cumin seeds and green chilli together.The paste should be little bit rough and there is no need of adding water.

3.Chop onion,curry leaves and coriander.

4.Mix the paste,chopped onion,coriander,curry leaves and salt.

5.Take a vessel and heat the oil. Take a tbsp of paste mixture and make vada in your palm and drop carefully inthe oil.

6.Deep fry the vadas.

Serve hot with any chutney or you can serve by sprinkling chatmasala and lime juice.

Semya upma

Serves-3

Preperation time:25 min

Ingredients:

1.Semya-100gr

2.Onion-1

3.Tomato-1

4.Carrot-1/2 medium size

5.Beans-3

6.Peas-few

7.Curry leaves-6

8.Green chilli-3

9.Oil-1.5 tbsp

10.Salt to taste

11.Turmeric powder-1/2 tsp

12.Mustard and cumin seeds-1 tsp

13.Coriander-few

14.Gingergarlic paste-1tsp

Preperation method:

1.Take a pan and heat 1/2 tbsp of oil and fry semya till it turns to golden brown colour.

2.Chop all the vegetables mentioned in the ingredients.

3.Take a vessel and heat 1 tbsp of oil and fry mustard,cumin seeds.

4.Add all vegetables and fry together.

5.Add gingergarlic paste and turmeric powder to vessel and cook for 2 min.

6.Add 2 times of water that of semya.

7.Add salt now.

8. when water starts to boil add semya and stir occassionally.

8.Remove the vessel from stove when total water is obsorbed and it means the semya cooks well.

Serve hot by garnishing it with coriander.

Chana masala

Serve-3

Preperation time:30 min

Ingredients:

1.White chick peas(kabooli chana)-150gr

2.Tomato-2

3.Onion-1

4.Chilli powder-2tsp

5.Chana masala/garam masala-1 tsp

6.Tamarind juice-2tbsp

7.Salt to taste

8.Mustard and cumin seeds-1tsp

9.Oil -1tbsp

10.Sugar-2 tsp(optional)

11.Gingergarlic paste-1tsp

12.Turmeric powder-1/2 tsp

13.Coriander-few for garnishing

Preperation method:

1.Soak the chick peas for overnight(8hrs).

2.Pressure cook the soaked chana by adding water for 4 whistles.

3.Chop the onion and tomato into very small pieces.

4.Take a vessel and heat oil,fry mustard,cumin seeds.Add chopped onion and fry it.

5.Add tomato and gingergarlic paste.cook for 2 min.

6.Add the cooked and drained chickpeas and mash chana a little bit with spoon.

7.Add tamarind juice ,turmeric powder and cook for 2min.

8.Add chana masala,salt and sugar and cook for 3 min.

9.Garnish the cooked chana masala with coriander.

Serve hot with chapathi or puri.

Muruku

Preperation time:1 hour(approx)

Ingredients:

1.Rice flour-3cup

2.Gram flour-1cup

3.Sesame seeds-2tbsp

4.Oil-for deep fry

5.Chilli powder-1tbsp

6.Salt to taste

Preperation method:

1.Take a bowl and mixwell rice flour,gram flour,sesame seeds,chilli powder and salt.

2.Take another bowl and boil 4 cups of water.Add 1 tbsp of oil to boiling water.

3.Add the mixed flour to boiling water and stir well.Remove the bowl from the stove.

4.Make the soft dough with cooked flour after it becomes cool.

5.Put the dough into muruku maker and make shapes of muruku out of it.

6.Deep fry the muruku in oil till muruku turns to golden brown .

Vermicelli payasam

Ingredients:

1.Vermicelli or semya-1 cup
2.Sugar-1 cup
3.Milk-1.5 cup
4.Ghee-2 tbsp
5.Cashew-15

Preperation method:

1.Take a wide pan and heat 1 tbsp of ghee and roast cashew till it changes to golden brown colour and keep the cashew aside.
2.Add 1more tbsp of ghee to pan,and roast the semya(vermicelli) till it changes to golden brown colour.
3.Take a vessel and heat milk.Add the roasted semya to vessel,leave it to boil and stir occasionally.
4.Add sugar to the boiled semya and stir till sugar disolves.
5.Remove the vessel from stove and garnish it cashew.

(we can add milk again if it is necessary)

Lemon rice

Ingredients:

1.Rice-1 cup
2.Ground nut-1/4 cup
3.Green chilli-4
4.Cumin seeds-2tsp
5.Mustard-2tsp
6.Chana dal-1tbsp
7.Lemon-1 medium size
8.Coriander-few
9.Curry leaves-10
10.Oil-2tbsp
11.Gingergarlic paste-2tsp
12.Turmeric powder-1/2tsp
13.Salt to taste

Preperation method:

1.Wash and pressure cook the rice by adding 2 cups of water to it.pressure cook it for 3 whistles and keep aside.
2.Take a vessel and heat the oil.Fry cumin seeds and mustard.
3.Add chopped green chilli,chana dal and ground nut.Fry these together.
4.Add gingergarlic paste,turmeic powder and salt.Remove the vessel from stove and add lemon juice to it.
5.Add the cooked rice to vessel and mix well.

Serve this lemon rice directly or with any pickle of any choice.

Aloo parata

Ingredients:

For dough:

1.Wheat flour-1cup

2.Oil-4tsp

3.Salt-1tsp

For filling:

1.potato-100grm

2.Green chilli-4(chopped)

3.Coriander-few

4.Lemon juice-2 tsp

5.Salt to taste

6.Oil-1tbsp

7.Cumin seeds-1tsp

8.Turmeric powder-1tsp

Preperation method:

1.Mix wheat flour,salt and 2 tsp of oil well in a bowl.By adding water gradually into flour to make soft dough.Pour another 2 tsp of oil on dough and rub over it.

2.Cover the bowl with a plate and keep a side.

3.Boil the potatos.And remove the skin after it cools,and mash it.

4.Take a pan and heat 1 tbsp of oil.Fry the chopped green chilli,cumin seeds and coriander .Add lemon juice,1 tsp of turmeric powder,salt to taste and smashed potato,fry for 2 min.Mix well.Remove the pan from stove.

5.Make small lemon size balls with potato mix.

6.Take a lemon size dough and roll it out small chapathi and keep 1 potato ball in the middle,and enclose it by folding the chapathi dough around it.

7.Dust in the flour and roll this out in to a parata.

8.Take a widepan and heat it.Place the parata on pan and fry it on medium flame.

9.Turnout the parata and pour 1 tsp of oil/butter on it and spread it over the parata.

10.Again turnout the parata and pour 1tsp of oil/butter on it and spread it over the parata.

Serve this parata with yogart,mint chutney or pickle of any choice.

Vegetable pulav

Serves-2
Preperation time:25min

Ingredients:

1.Rice-1cup

2.Peas-50grms(chopped)

3.Carrot-50grms(chopped)

4.Onion-1 small size(chopped)

5.Potato-50grms(chopped)

6.Cauli flower-50grms(chopped)

7.Cumin seeds-1 tsp

8.Cinnamenon-1 inch stick

9.Clove-2

10.Cardamon-2

11.Bayleaves-2

12.Ghee/oil-2 tbsp

13.Salt to taste

Preperation method:

1.Wash the rice and soak for 10 min with 2 cups of water to it and keep a side .

2.Take a pressure cooker and heat 2 tbsp of ghee/oil.

3.Fry cinnamenon,clove,cardamon,cumin seeds and bay leaves.Add chopped carrots,potatos, onion , cauli flower and peas.Fry all together for 3 min.

4.Add soaked rice to pressure cooker,salt to taste,and pressure cook it for 3 whistles.

Serve this vegpulav with simply yogart raita or bringal or capsicum curries.

Egg plant curry

Serves-5
Preperation time:30min

Ingredients:

1.Egg plant-1(approximately-250grms)

2.Ground nut-1/2 cup

3.Coriander seeds-2 tsp

4.Cumin seeds-2 tsp

5.Onion-medium size

6.Chilli powder-3 tsp

7.Salt to taste

8.Oil

9.Turmeric powder-1/2 tsp

10.Cumin seeds,mustard-1tsp

11.Tamarind juice(with 1/2 lemon size)

12.Gingergarlic paste-2 tsp

13.Coriander-few

14.Curry leaves-5

Preperation method:

1.Wash and chop the eggplant and keep a side.

2.Take a wide pan and roast the groundnut,remove its skin after it becomes cool.

3.Grind groundnut,coriander seeds,cumin seeds and chopped onion.While grinding add a little water to make paste.

4.Take a vessel and heat 2tbsp of oil and fry the chopped eggplant till its skin colourchanges.And remove this from vessel and keep a side it.

5.Add 1 more tbsp of oil to vessel and heat it.Fry the paste till a little oil appears on top.

6.Add 2 tsp of gingergarlic paste,chilli powder,salt to taste and tamarind juice.cook it for 2 min.

7.Add the fried eggplant pieces to the vessel and cook for another5 min.

8.Season the curry with cumin seeds,mustard ,corinder and curry leaves.

This eggplantcurry can be served with plane rice,pulav and chapathi also.

(Here we can use dark small brinjals instead of eggplant also ).

Dal payasam

Ingredients:

1.Moong dal -1cup

2.Sugar-1cup

3.Milk-1.5 cup

4.Ghee-1tbsp

5.Cashew-10

6.Caradamom-1

Preperation method:

1.Take a pan and heat 1 tbsp of ghee then roast cashew till golden brown, remove from pan and keep a side.

2.In the same pan roast the moongdal approxemately 5 min till its colour changes to light brown.

3.Pressure cook the moong dal for 2 whistles.

4.Pour the cooked moongdal in to a vessel,and add milk to it.Cook this for 5 min, stir occasionally,when it starts to boil add sugar also and stir till it disolves .Add cardamom powder .

5.Garnish the payasam with cashew.

Moong Bajji

Ingredients:

1.Moong dal-1cup(Soaked for 2 hrs)

2.Green chilli-3

3.Garlic flakes-2

4.Cumin seeds-2tsp

5.Onion-1medium size

6.Coriander

7.Curry leaves

8.salt to taste

9.Oil(for deep fry)

Preperation method:

1.Grind the soaked and drained moongdal,greenchilli,garlic flakes,cuminseeds and salt to taste.Don't add any water while grinding.

2.Take a dish and add grinded one,chopped onion,coriander,curry leaves.

3.Heat the oil in a vessel,once oil heated take the mixture(about 2 tsp) and drop into the oil.Fry the fritters to a golden brown colour.

4.you can fry 8 to 10 bajji's at a time depending on the size of the vessel.

Serve by sprinkling chat masala and limon juice or simply with tomato ketchup.

Wheat rawa sweet

Ingredients:

1.Wheat rawa-1 cup

2.Sugar-1cup

3.Ghee-4tbsp

4.Cashew-10

5.Raisins-10

Preperation method:

1.Take a pan and heat 1 tbsp of ghee and roast cashew,raisins and keep a side.

2.Take a bowl and heat 2 tbsp of ghee and roast wheat rawa .

3.Add 1 cup of water to bowl and leave the rawa to boil.

4.Add sugar to the boiled rawa,stir continuosly till sugar disolves.

5.Lastly add 1 tbsp of ghee and stir well.

6.Garnish rawa sweet with cashew and raisins.

Carrot halwa

Ingredients:

1.Carrot-1cup(grated)

2.Sugar-1cup

3.Ghee-4

4.Milk-1cup

5.Cashew-10

6.Raisins-10

Preperation method:

1.Wash and peel carrot ,grate it and keep a side.

2.Take a pan and heat 1 tbsp of ghee,fry cashew and raisins and keep a side it.

3.Take a bowl and heat 3 tbsp of ghee and roast the grated carrot on low flame.

4.Pour milk into bowl and boil fried carrot for 5 min.

5.Add sugar to bowl and stir continuously till sugar dissolves.

6.Garnish the carrot halwa with cashew and raisins.

Serve hot or cold.

Coriander rice

Ingredients:

1.Coriander-2 bunches

2.Onion-1 medium size

3.Lemon-1 medium size

4.Cumin seeds-2tsp

5Green chilli-4

6.Oil

7.Cashew-10

8.Salt to taste

9.Rice-1cup

Preperation method:

1.Clean and wash the coriander and keep a side.

2.Wash the rice and pressurecook it for 3 whistles by adding 2 cups of water, keep a side.

3.Grind coriander,green chilli and cumin seeds together.

4.Take a vessel and heat 2 tbsp of oil.Fry the cashew till its colour becomes golden brown,and keep a side.

5.Fry the onion in the same oil ,after onion changes its colour add coriander paste and fry it on low flame till it changes its colour into very dark green.

6.Add salt to taste , rice,lemon juice to coriander paste and mix well.

7.Garnish the rice with cashew.

Serve hot.

Mint Chutney

Preperation time:30min

Ingredients:

1.Mint-2 bunches

2.Grund nut-1/4 cup

3.Corinder seeds-2tsp

4.Sesame seeds-2tsp

5.Tamarind juice or lemon juice

6.Oil

7.Salt to taste

8.Green chilli-3

9.Sugar-3tsp(optional)

Preperation method:

1.Clean and wash the mint leaves and keep a side.

2.Take a vessel and heat 2 tbsp of oil,fry the ground nut,green chilli,coriander seeds,sesame seeds.

3.Add mint leaves to vessel and fry all together till mint leaves changes its colour,add 1 tsp of turmeric powder and let it to be cool.

4.Grind the fried one by adding tamarind juice,sugar and salt to taste.

5.Season it with cuminseeds,mustard and curry leaves.

This Mint chutney can be served with dosa,chapathi and rice.

Pachhi Pulusu

Preparation time:15 min

Ingredients:

1.Tamarind-1 lemon size
2.chilli powder-2tsp
3.Salt to taste
4.Sugar-1 tbsp
5.Sesame seeds-2 tbsp
6.Onion-1 medium size
7.Curry leaves -5
8.Cumin seeds-1/2 tsp
9.Mustard-1/2 tsp
10.Oil-2tsp

Preperation method:

1.prepare thick tamarind juice in a bowl.
2.Roast the sesame seeds and grind it to make soft powder.
3.Add chilli powder,salt,sesame powder and sugar to tamarind juice and mixwell.
4.chop the onion into small pieces and add it to mixture.
5.Heat a 2 tsp of oil in a bowl and fry cumin seeds,mustard and curry leaves,add this to tamarind juice mixture.

This pachhi pulusu can be served with rice.

Veg Manchuria

Serve 5
Preperation time:1hr

Ingredients:

1.Cabbage-1/4 kg
2.Carrot-1/4kg
3.Beans-1/4kg
4.Maida-6tbsp
5.Corn flour-3tbsp
6.Salt to taste
7.Baking soda
8.Ajinamoto
9.Green chilli-3
10.Garlic-3 pods

preperation method:

1.Grate the carrot,cabbage and beans and chop the chilli and garlic into small pieces.
2.Put grated carrot,cabbage,beans,maida,cornflour,salt and a pinch of baking soda in a bowl and mix well.
3.Make small balls with this mix.
4. Heat the for fry in a vessel and deep fry the balls.And keep a side.
5.Take a wide pan and pour 1 tbsp of oil.Heat it and fry green chilli,garlic on a low flame and add a pinch of ajinamtto also to it.
6.Mix a 1 tsp of cornflour with little water well,and pour this liquid and fried balls into pan.
7.Fry it for another 2 min on low flame only.

Garnish this fried one in a plate with onion,lemon pieces.

This delicious Vegmanchuria can be served with tomatoketchup.

Bitter gourd Pulusu

Ingredients:

1.Bitter guard-250grms
2.Tamarind -1 lemon size
3.Moong dal-1tbsp
4.Chana dal-1tbsp
5.Coriander seeds-1tsp
5.Sesame seeds-1tsp
6.cumin seeds,Mustard-1 tsp
7.Garlic-3pods
9.Coriander
10.Curry leaves
11.Sugar-2tbsp
12.Salt to taste
13.Green chilli-4
14.Oil
15.Turmeric powder

Preperation method:

1.Chop the bitter gourd into small pieces and mix it well with 1 tsp of turmeric powder and
2 tsp of salt and keep a side for 1 night.
2.Prepare thick tamarind juice and keep a side.
3.Roast moong dal,chana dal,coriander seeds,sesame seeds with little oil and let it to be
cool.Grind this roaste one and garlic together to make powder(the powder should be a little bit rough not soft).
4.Wash the chopped bittergourd 3 times well.
5.Take a 2 tbsp of oil in a bowl and heat it.Fry the washed ,chopped bitter gourd and green chilli together with 1 tsp of salt for 15 min.Stir the pieces continuously in between.
6.Add the tamarind juice to fried pieces.Live it boil.
7.Add curry leaves and powder to boiling pulusu.
8.Add salt to taste,sugar,coriander to pulusu,live it boil for another 5 min.Stir continuously in between.

This Bitter gourd pulusu can be served with rice or chapathi.
(This pulusu won't be bitter because the bitter gourd pieces are soaked with salt for 1 night).

Colour cucumber chapathi

Ingredients:

1.Colour cucumber(grated one)-2cup
2.Rice flour-1.5 cup
3.Green chilli paste-2 tsp
4.Sesame seeds-2 tbsp
5.Moong dal-.5 cup
6.Gingergarlic paste-1 tbsp
7.Salt to taste
8.Oil
9.Coriander
10.Curry leaves

Preperation method:

1.Peel off and grate the cucucumber without removing seeds and don't sqeezout the water after grating.And chop the coriander and curryleaves.
2.Take a bowl and add all the ingredients with 1 tbsp of oil and mix it well.
3. Make the soft dough with the mixture and don't add the water.The cucumber water is enough if it is not sufficient then add a little bit of water.
4.Take a lemon size of dough and rollout thin chapathi.
5.Take a tawa and heat it,place chapathi on tawa and cook on moderate heat for 3 min.Turn chapathi and pour 1 tsp of oil and spread it and fry on low heat.Turn it and again pour 1 tsp of oil and spread it and cook on low heat.


This chapathi is very very tasty and there is no need of curry or chutney to serve it.

Capsicum Curry

Serves 4

Preperation time: 30minutes.

Ingredients:

1.Capsicum-Medium size 2
2.Tomato-Medium size 1
3.Onion-Small size 1
4.Curry leaves
5.Coriander
6.Turmeric powder-1/2 tsp
7.Cumin seeds
8.Coriander seeds-1 tsp
9.Clove-2
10.Garlic-3 pods
11.Cinnamon-1/2 inch stick
12.Sesame seeds-2 tsp
13.Chilli-3 small(green)
14.Ground nut-1/2 cup
15.Sugar-2 tsp(optional)
16.Grated coconut- 1 tbsp
17.Salt to taste
18.Oil

Preperation method:

1.Chop Capsicum,Onion,Tomato and keep aside.
2.Roast the Ground nut,let it to be cool and remove the skin.
3.Take a pan and heat 1 tbsp of oil.Fry 1 tsp of Cumin seed,mustard and curry leaves.Add the
chopped onion and capsicum and fry it.
4.Meanwhile grind groundnut, 1 tsp of cumin seed,garlic,corianderseeds,sesameseeds,clove,
cinnamon and green chilli.Add little water while grinding to make paste.
5.Add the tomato to fried onion and capsicum.
6.Add paste in to pan,1 tsp of turmeric powder,salt to taste and sugar.
7.Add grated coconut of 1 tbsp and coriander.let to be boil on low flame for 5 min.

You can serve this hot and delicious capsicum curry with rice or chapathi.

Cabbage Charu

Serves 5
Preperation time:40minutes

Ingredients:
Cabbage -100grms
Garlic- 3 pods
Tuar dal-1/2 cup
Tamarind- 1 small lemon size.
Salt to taste.
Coriander
Curry leaves
Turmeric powder-1/2 tsp
Oil
Masala items:
1.Jeera- 1/2 tsp
2Cloves- 2
3.Pepper- 1/2 tsp
4.Coriander seeds- 1/2tsp
5.Sajeera -1/2 tsp
6. Cinnamenon- 1 inch stick
7.Red chilli -3
8.Tuar dal- 2 tbsp
9.Rice- 2 tbsp
10.poppi seeds(Gasalu )- 1 tsp
11.dry coconut- small piece

Preperatiom Method:

1.Chop the cabbage into small pieces and pressure cook it for 2 whistles.
2.Pressure cook the tuar dal.
3.Roast all masala items in a pan with little oil. Grind the masala items to make powder.
4.Prepare the tamarind juice.
5.Take a pan heat 3 tsp of oil and fry 1 tsp of mustard, cumin seed and curry leaves.And add
the tamarind juice to it,add a 1/2 tsp of turmeric powder.
6.Add cooked cabbage and tuar dal to boiling tamarind juice.leave it for 5 min.
and add masala powder and salt to taste.sugar can also be added to it(it is
optional) ,then leave it boil for 10 min on low flame , stir continuously in between.
7.Garnish the charu with coriander leaves .

This cabbage charu can be served with rice or chapathi.

Dosa(pullattu)

Ingredients:

1.Rice - 2 cups
2.Urad dal - 1.5 cup
3.Garlic - 3 pods
4.Green chilli - 3
5.Cumin seeds - 1 tsp
6.Curry leaves
7.Coriander
8.Onion - 1big
9.Chana dal - 1/2 cup.
10.Salt to taste
11.Oil

Preperation method:

1. Soak the rice and urad dal together for 3hrs and grind the soaked one then add 1 tsp of salt and a pinch of baking soda to it. Keep it aside for one night.
2. Soak the chanadal for 1 hr.
3. Chop the onion and curry leaves into small pieces.
4. Grind the chilli, garlic, jeera and salt. Add this paste to dosa batter.
5. Take a pan and fry onion, soaked chanadal with little oil, fry it for 3 min. Add this one to dose batter.
6. Now take a wide flat pan and pour 1 tsp of oil and heat it.Then pour a ladle full of dose batter and spread it. Then pour a spoonful of oil on dosa and spread it while frying. Roast it 2 sides on mild flame.


This dosa will be very tasty if it served with groundnut chutney.