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.

Chutney Powder

Preperation time:30minutes

Ingredients:

1.Tuar dal -1 cup
2.Chana dal -1 cup
3.Urad dal -1 cup
4.Red chilli -4
5.Sugar (optional) -2 tsp
6.Tamarind- 1 small lemon size
7.Salt to taste.
8.oil

preparation Method:

1.Roast Tuar dal, Chana dal, Urad dal together in a pan ,and tamarind seperatly.
2.Roast red chilli with little oil.
3.Grind the roasted items to make powder.
4.Take a pan and heat 4 tbsp of oil and mix it with powder, add salt and sugar to it.

This chutney powder can be stored for a month. This will be very tasty to eat with idli, dose and rice by adding ghee to it.

Besan Puri

Ingredients:

1.Besan(chana flour or gram flour)-1cup

2.Wheat flour-1cup

3.Chilli powder-2tsp

4.Salt to taste

5.Gingergarlic paste-1tsp

6.Oil

Preperation method:

1.Take a bowl and mix all ingredients well with 2 tsp of oil only.

2.Add the water and bind the mixture into soft dough.

3.Take a 1/2 small lemon size dough and rollout poori and deep fry it .

This besan poori is very delisious taste by serving it with Mango juice or sabhudana payasam.