MUTTON CURRY

INGREDIENTS  :
Mutton              :1 kg
onion                 :1 big
ginger garlic paste    :1 tsp
red chilli powder       :1 tsp
salt                             :as needed
green chillies              :3
cumin                          :1/2 tsp
turmeric powder          :1/2 tsp
garam masala               :1/2 tsp

METHOD   :

Heat oil in a pressure cooker,add cumin,chopped green chillies,onions and fry them for 3 min.
Add ginger garlic paste,cleaned mutton pieces,turmeric powder and let it cook for 10 min until oil
seperates.
Add salt and 2 cups water and pressure cook it until the mutton is 3/4th cooked.
Add red chilli powder,salt,garam masala and let it cook for 5 to 10 min. on a medium heat until the meat is cooked and you get a desired gravy consistency.
Adjust salt and garnish with coriander leaves.
Serve hot with rice.

EGG FRIED RICE WITH BLACK PEPPER

INGREDIENTS      :
Cooked rice             :2 cups
eggs                         :2                                                                      

black pepper powder   :1 tsp
salt                            :as needed
coriander leaves        :a bunch
oil                              :2 tsp

METHOD  :
 Heat oil  in a pan,break the eggs into it and scramble the eggs add a little salt and pepper to it and let it cook.
Add the cooked rice to the pan and add salt,black pepper and mix well.
Add fresh chopped coriander leaves to the rice and mix all together and adjust the salt according to your taste.
Egg fried rice is ready to serve.

SHRIMP CURRY (PRAWNS CURRY)

INGREDIENTS :
prawns             :1/2 kg (cleaned)
onion                :1
tomato               :1
green chillies      :2 or 3                                                              

ginger garlic paste    :1 tsp
garam masala    :1/2tsp
turmeric powder  :1/2 tsp                                                     
red chilli powder       :1 tsp

salt                              :as needed
coriander powder        : 1/2 tsp
cumin                          :1/2 tsp
coriander leaves          :a few

METHOD  :

Heat oil in a pan,add cumin, chopped onion,green chillies and fry for 2 min.
Now add ginger garlic paste and fry for 2 min and then add chopped tomatoes,salt,coriander powder,red chilli powder and fry for 2 min. on a medium flame.
Add cleaned prawns and fry for 5 min and then add a cup of water and let it cook for 10 min by covering with a lid.
Add garam masala to the curry and let it cook for 5 min and then add fresh coriander leaves and turn off the heat.
Shrimp curry is ready to serve with rice.

FISH PICKLE

INGREDIENTS :
Fish                     :1 kg
red chilli powder   :3 tsp
salt                         :as needed
garlic cloves           :8
oil                            :to deep fry

METHOD  :
 Cut the fish into small pieces (not too small) and keep a side.
Heat oil in a pan,when the oil is heat on a low flame fry the fish pieces in the oil until they turn golden brown color(not to over fry them). Remove them and put  in a bowl. Repeat the process for the remaining fish fillets.
Now add the red chilli powder,salt,crushed garlic to the fried fish pieces and mix well.
Add oil to the fish pickle (can use the fried oil )as needed and mix well all together and keep a side for couple of hours.
Simple fish pickle is ready to serve with rice.

CHICKEN DUM BIIRYANI

INGREDIENTS :
Basmati rice             :3 cups
chicken                     :1/2 kg
cardamom                 :3
bay leaf                     :2
cinnamon                   :2
cloves                         :5
ginger garlic paste      :1 tsp
turmeric powder         :1/2 tsp                  
 red chilli powder          :1 tsp
curd                              :1cup
salt                                :as needed
green chillies                 :3
coriander leaves            :1 bunch
mint leaves                    :1 bunch
onions                            :2 big
kala jeera                       :1 tsp
garam masala                 :1 tsp 
oil                                    :100 ml
cashew nuts                     :10
ghee                                  :3 tsp
cumin                                :1 tsp

METHOD       :
Soak the rice in water for 30 min and keep a side.
Wash the chicken,add salt,ginger garlic paste,garam masala,chilli powder,turmeric powder and curd and marinate.
Take a blender,add coriander leaves,mint leaves,green chillies and grind them to a fine paste.Add this to the marinated chicken and keep a side.
Heat oil in a pan,add finely sliced onions and try them till golden brown  and crispy and keep a side.
Heat oil in the same pan,add cumin,cloves,cardamom,cinnamon,bay leaves add this to the marinated chicken.
Boil water add salt,kala jeera and add the soaked rice to it and let it half cook.
Drain the half cooked rice and keep a side.
Take a heavy bottomed vessel,add oil and when the oil is heat,add the marinated chicken to it and fry for 2 or 3 min on a medium heat.
Add the drained rice as a layer on top of the chicken and spread some coriander leaves,mint leaves on top of the rice.
Add one more layer of the rice and spread some coriander leaves,mint leaves and roasted cashew nuts and some ghee on top of it.
Place the lid and over the lid place a heavy weight and seal the edges with wheat dough.Cook on high flame for 2 min and cook for another 30 min on a medium heat.
Turn off the heat (don't remove the lid for 10 min),  remove the lid and mix all gently.
Serve hot with raita.

COCONUT RICE (KOBBARI ANNAM)

INGREDIENTS :
Cooked rice        :2 cups
grated coconut     :3/4 cup (fresh or frozen)
dry red chillies     :3                                                                      

green chillies        :4
chana dal               :1 tsp
urad dal                 :1 tsp
curry leaves           :a few
hing                       :a pinch
cumin                    :1/2 tsp
mustard seeds        :1/2 tsp
salt                         :as needed
broken cashew nuts  :1/4 cup
oil                              :2 tsp
peanuts                      :10 (optional)
 METHOD :

Heat oil in a pan,add chana dal,urad dal,dry red chillies,cumin,mustard seeds,cashew nuts,green chillies,
hing,curry leaves fry them until they turn brown color.
Add grated coconut and rice to the pan and adjust the salt according to the taste and fry the rice for 2 to 3 min.  and turn off the heat.
Coconut rice is ready to serve.

GUD PAPDI (SUKHDI RECIPE)

INGREDIENTS :
Wheat flour       :250 gm                                                                        
grated jaggery    :500 gm
ghee                    :3 tsp
cashew nuts        :a few

METHOD       :
Heat ghee in a pan,add wheat flour on medium heat.
Mix well and roast until it become pinkish brown.
Add grated jaggery to it,mix well and let it cook till it becomes a thick mixture and turn off the heat.
Grease the plate with ghee and pour the mixture into the plate.
Spread with flat it with a spatula.
Cut into pieces and let it cool.
Decorate with cashew nuts.

CURRY LEAF POWDER(KARIVEPAAKU PODI)

INGREDIENTS :
Curry leaves        :3 cups (picked,washed and dried)
chana dal              :4 tsp
urad dal                 :3 tsp
cumin seeds           :1 tsp
coriander seeds       :1 1/2 tsp
dry red chillies         :7 (approx)
salt                            :as needed
oil                              :2 tsp

METHOD :

Heat oil in a pan,add chana dal,dry red chillies,cumin seeds,coriander seeds,urad dal and toss them continuously (don't burn them) .Remove from the pan and keep a side.
Heat oil in the same pan add dried curry leaves to it and toss them continuously till they are crisp and
roasted.Turn off the heat and cool all the roasted ingredients.
Grind the roasted dals first into a coarse powder.Now add the roasted curry leaves and grind them to a
powder add salt to it and mix well.
Serve with idli,dosa and rice.

GRATED MANGO PICKLE (MANGO TURUMU PACHADI)

INGREDIENTS :
raw mango              :1
red chilli powder     :2 tsp
salt                            :as needed
fenugreek powder     :a pinch
dry red chillies           :3
cumin                         :1/2 tsp
mustard seeds             :1/2 tsp
oil                                :3 tsp (approx)
hing                              :a pinch
curry leaves                  :a few
turmeric powder            :1/4 tsp

METHOD :
Wash mango and wipe with a clean dry cloth.
Peel the skin and grate the mango till the seed and  remove the seed and take this grated mango into a bowl.
Add turmeric powder,red chilli powder,salt,fenugreek powder to the grated mango and mix well all together.
Heat oil in a pan,add cumin,mustard seeds,dry red chillies,curry leaves,hing and turn off the heat.
Add this  tadka to the grated mango and mix well.Grated mango pickle is ready.
Serve with rice.

ONION PAKODI

INGREDIENTS :
Onions               :2
gram flour          :2 cups
green chillies      :3
red chilli powder :1/2 tsp(if needed)
salt                       :as needed
cumin                   :1 tsp
curry leaves          :a few

METHOD :

Chop the onions length wise.Take a bowl add salt to it and then separate onions my mixing with your hand.
 Now add chopped green chillies,cumin,curry leaves,red chilli powder,gram flour to the onions and mix well all together by adding little water to it so it forms a hard batter.
Heat oil in a pan.Use your fingers to drop the batter in the oil to form small fritters.Fry them until  they turn golden brown and keep turning them so that it cooks on all sides.
Remove them from oil and place them on a paper towel so it absorbs all the excess oil.Repeat the process for the remaining until the batter is completed.
Serve pakodi as evening snack.

BANANA BURFI

INGREDIENTS :
Bananas   :2
milk          :1/2 cup
sugar         :1/2 cup
grated coconut   :1/4 cup
chopped walnuts  :1/4 cup
oil                         :1 tsp

METHOD  :
Peel the bananas,mash them and keep a side.
Take a heavy bottomed pan add mashed bananas,milk and let them cook till the milk has dried up.Add
sugar and let it cook until they change to a brown color.
Now add grated coconut, chopped walnuts and let it cook for 2 min.
Grease a plate with oil,remove the mixture from the pan and pour it into the greased plate.
Allow it to cool and cut into diamond shape.
Garnish with the nuts.

CUCUMBER CHUTNEY(Keera dosakaya chutney)

INGREDIENTS :
Cucumber         :1
green chillies     :3
 peanuts      :10
salt                      :as needed
cumin                :1/2 tsp
mustard seeds    :1/2 tsp
dry red chilli      :1
tamarind paste    :1/2 tsp
turmeric powder   :1/4 tsp
hing                       :a pinch
curry leaves          :a few
 garlic                    :1
METHOD :
Peel and chop the cucumber into small pieces.
Add some salt to the pieces and let them drain.(keep like that for 30 min to remove the excess water).
Heat 1 tsp oil in a pan add green chillies,peanuts,crushed garlic and cumin to it and roast them and keep a side.
Grind the roasted peanuts to a fine powder.
Squeeze the excess water from the cucumber and mix the powder,tamarind paste to the pieces.
Heat oil in a pan add cumin,mustard seeds,dry red chilli,curry leaves,turmeric powder,hing and turn off the heat.
Add this tadka to the cucumber chutney.
Serve with rice.

PURNALU(CHANA DAL SWEET)

INGREDIENTS :
urad dal            :1 cup(soaked overnight)                                    

rice                    :2 cup(soaked overnight)
chana dal           :1 cup
jaggery               :1 and half cup
cardamom powder :1/2 tsp
grated coconut        :2 tsp
salt                          :a pinch
oil                            :to deep fry
METHOD :
Grind the urad dal,rice together by adding enough water  to  form a batter with a slightly thicker consistency than a dosa batter.
Add a pinch of salt to this batter and mix well.
Wash and soak the chana dal for 30 min.
Pressure cook the chana dal by adding 3/4 cup of water to it and cook it up to 4 whistles.
If there is excess water after cooking remove the water and add the jaggery (mashed or grated)to it and let it cook for about 5 min by mixing well.
Add cardamom powder,grated coconut to it and mix well and make small ball and keep a side.
Heat oil in a pan.
Now dip each ball in the batter and slowly drop it in the oil and fry it till golden brown color.Repeat the process for the remaining.
Place them on a paper towel to remove the excess oil.

YOGHURT RICE

INGREDIENT :
 Rice               :1 cup
 yoghurt          :3 cup
 salt                  :as needed
ginger               :small piece                                                           
green chillies    :2
curry leaves       :a few
hing                    :a pinch
dry red chillies    :2
urad dal               :1 tsp
cumin                  :1/2 tsp
mustard seeds      :1/2 tsp
coriander leaves   :a few

METHOD :
Cook the rice and let it cool.
Add yoghurt to the rice and mix well.Add finely chopped ginger,green chillies,salt to the yoghurt rice and mix well.
Heat oil in a pan add cumin,mustard seeds,dry red chillies,urad dal,curry leaves and hing and turn off the heat.
Add this tadka to the yoghurt rice and adjust salt according to the taste.
Garnish the yoghurt rice with coriander leaves.
Serve yoghurt rice with pickle.

CHEKKALU WITH SABUDANA(RICE CRACKERS)

INGREDIENTS :
Rice flour      :3 cups
chana dal       :1/2 cup(soak in water for 1 or 2 hours)
sabudana        :1/2 cup(soak in water for 1 or2 hours)(optional)
cumin             :1 tsp
salt                  :as needed
green chillies   :5(ground to paste)(optional)
red chilli powder  :1 tsp
coriander leaves     :a few
METHOD :
Take a bowl add rice flour,cumin,chana dal.sabudana,red chilli powder,salt and coriander leaves  knead it to a dough by adding enough water to it.Keep a side for 15 min.
Make small balls from the dough and keep a side.
Take a zip lock bag (cut on 2 sides and opened it like a book) to flatten the small balls  dough.
Now place the dough in the middle and gently press flat . A roller can be used too(use some oil while pressing the dough so it wont stick to the cover).
Heat oil in a pan,once the oil is hot enough,carefully peel the dough and  slowly drop it  in the oil and fry it till golden brown color.
Transfer onto a paper towel to absorb excess oil.
Rice crackers are ready.

BROAD BEANS CURRY(CHIKKUDUKAYA CURRY)

INGREDIENTS :

Broad beans  :1/2 kg
green chillies  :2
onion               :1
cumin              :1/2 tsp
mustard seeds   :1/2 tsp
turmeric powder  :1/4 tsp
red chilli powder  :1 tsp
salt                         :as needed
garlic cloves           :2
oil                           :3 tsp
coriander leaves      :a few

METHOD :
Heat oil in a pan,add cumin,mustard seeds,green chillies,chopped onion and fry for 2 min. until onions turn golden brown color.
Add chopped broad beans,turmeric powder,salt and let it cook for 10 to 15 min by covering with a lid on a low flame.
Add red chilli powder,salt,crushed garlic to the curry and let it cook for 5 to 10 min. on a low flame and turn off the heat.
Add some chopped coriander leaves to the curry.
Serve hot with rice.

SIMPLE FISH FRY

INGREDIENTS :
Fish fillets        :4
ginger garlic paste  :1 tsp                                                         
red chilli powder    :1 tsp
turmeric powder     :1/4 tsp
salt                          :as needed
coriander powder    :1/2 tsp
garam masala           :1/2 tsp
oil                             :3 tsp
METHOD :
Clean and wash the fish.
Take the fish fillets in a bowl,add ginger garlic paste,turmeric powder,salt,red chilli powder,coriander powder and marinate them all together and keep a side for 2 hours.
Heat oil in a frying pan,add the marinated fish fillets to the pan and fry them for 10 to 15 min. by flipping them in between.
Spread some garam masala on top of each fillet and flip them and repeat the process.
Fry the fish fillets until they turn golden brown color.
Serve hot with rice.

MOONG KA SWEET(CHANDRAKANTHALU)

INGREDIENTS :
Moong dal       :1 cup
sugar                :1 cup
grated coconut  :1 cup
cardamom powder :1 tsp(approx)
oil                          :to deep fry
salt                          :a pinch
cashew nuts           :1/2 cup

METHOD :
Wash the moong dal and soak for 2 hours and grind it into a fine paste by adding enough water to it.
 Take a heavy bottomed pan add sugar,grated coconut,finely chopped cashew nuts,moong dal paste and cook it on low flame until it becomes thick paste(consistency should be like halwa).
Add cardamom powder,pinch of salt to it before turning off the heat.
Make small balls from the paste and press them like vada.
Heat oil in a pan,and fry them in it until they turn golden brown color on a medium heat.Repeat the process for the remaining.

Moong ka sweet is ready to serve.

MASALA DOSA

INGREDIENTS :
Dosa batter      :2 cups
onion                :1
potatoes             :3
green chillies     :2
red chilli powder  :1/2 tsp
salt                        :to taste
turmeric powder    :1/4  tsp
coriander powder    :1/2 tsp                                             

cumin                       :1/2 tsp
INGREDIENTS FOR RED CHUTNEY :
Red chillies    :6
garlic cloves   :4 (approx)
salt                  :as needed
METHOD FOR CHUTNEY :
Soak chillies in 1/2 cup of water and cover with a lid and keep a side for 1 hour so that chillies become soft.
Grind them with garlic and salt to a smooth paste(do not add extra water).
MASALA FOR DOSA :
Boil potatoes and let them cool.
peel them and  cut into small  pieces.
Heat oil in a pan,add cumin seeds,finely chopped green chillies,finely chopped onion and let it fry for 5 min until golden brown color.
Add chopped potatoes,turmeric powder,salt,coriander powder,red chilli powder and fry for 5 to 10 min.
on a low flame and turn off the heat.
Take a pan,spread  dosa with the batter.Take one spoon of  potato curry and keep it in one half of dosa and take one spoon of red chutney and spread it on another half of dosa or in the middle and fold dosa.
Serve hot with chutney.

BITTER GOURD CHUTNEY(KARELA CHUTNEY)

INGREDIENTS :
bitter gourd  :4
red chilli powder :2 tsp
salt                       :as needed
garlic crushed       :4
oil                          :to fry
METHOD :
Wash and cut the karela  into thin circles and let them air dry on a paper towel for  3 hours.
Heat oil in a pan and fry the karela pieces in it until they turn golden brown color and keep a side.
Add red chilli powder,salt,crushed garlic to it and mix all together.
Serve with rice.

GAWAR BEANS CURRY

INGREDIENTS :
Gawar beans :1/2 kg
onion             :1
green chillies  :2
garlic clove     :2
cumin              :1/2 tsp
mustard seeds  :1/4 tsp
red chilli powder :1/2 tsp(approx)
salt                       :to taste
oil                        :3 tsp
milk                     :1/4 cup
turmeric powder  :1/4 tsp
METHOD :
Heat oil in a pan,add cumin,mustard seeds,green chillies,chopped onion and let it fry for 2 min.
Add gawar beans(ends stringed and cut into 1 inch pieces),turmeric powder and salt to it and let it cook for 10 min on a low flame by covering with a lid.
Add milk to it and let the beans to cook in it for 5 min.
Add red chilli powder,crushed garlic,salt to the curry and let it cook for 5 min and turn off the heat.
Serve hot with rice.

POORAN POLI (BOBBATLU)

INGREDIENTS  :
chana dal            :1  cup
jaggery                :1 cup                                                                    

fresh coconut       :1/2 cup(optional)
cardamom            :3
all purpose flour(maida)  :2 cups
salt                                   : a pinch
oil                                     :as needed
METHOD :
Pressure cook the chana dal with enough water (do not over cook the chana dal). Drain the excess water from the cooked chana dal and keep it a side and let it cool.
Transfer the chana dal,grated jaggery,cardamom (shell removed cardamom) to the blender and grind it to a paste.Taste it and if needed add the jaggery to it.
In case if its more soggy ,cook it on stove top on medium heat for 5 to 10 min by stirring it continuously and let  it cool.
Make the purnam balls with it.
Take a bowl add the maida,salt,2 tsp oil and knead the dough like a chapati dough.
Make chapati with it,place the purnam ball in the middle and cover it by bringing the edges together,with your hands flatten the ball starting at the edges gradually pressing it towards the center into a thin flat,circular shape.
Repeat the process for the remaining dough .
Heat the pan add  a tsp oil to it and place the bobbatu to it and cook it until they turn golden brown color on both sides and keep a side.
Bobbatlu are ready to serve.

MUSHROOM GRAVY CURRRY

INGREDIENTS :
Mushrooms           :1 packet
onion                     : 1
tomatoes                :2
red chilli powder   :1 tsp
ginger garlic paste  :1 tsp
garam masala          :1 tsp
coriander powder     :1 tsp
green chillies            :2
cumin                        :1/2 tsp
oil                              :3 tsp
cashew nuts               :1/2 cup
milk                            :1/4 cup(approx)
coriander leaves          :a few
METHOD  :
Cut the mushrooms and keep a side.
Take a bowl add milk to it and soak the cashew nuts in milk for 15 min. grind them into a fine paste and keep it a side.
Take tomatoes and grind them into a puree and keep a side.
Heat oil in a pan, add cumin,green chillies,chopped onion,ginger garlic paste to it and fry them until they turn golden brown color.
Add the tomato puree,cashew nuts paste,red chilli powder,coriander powder,garam masala,salt to it and let it cook for 5 min.
Now add the mushrooms to the curry and let it cook for 10 min until the mushrooms are cooked.
Turn off the heat and add some chopped coriander leaves to it.
Serve hot with rice or roti.
                                                                                         

MADATHA KAJA

INGREDIENTS :
All purpose flour(maida) :3 cups
baking soda                      :a pinch
sugar                                 :1/2 cup
water                                 :3/4 cup
oil                                      :to deep fry
METHOD :
Take a bowl add maida,baking soda,2 tsp oil and knead it to a dough by adding water slowly.Make it like a chapati dough and keep it a side for 15 min.
Take a heavy bottomed pan and add sugar,water to it and make a light sugar syrup by stirring it continuously on a low flame.Turn off the heat and keep the sugar syrup to a side.
Make small ball with the dough and do thin chapatis with it.
Now place 2 chapatis one on each other and spread some oil,flour in between and roll them.

Cut the roll into pieces and press it with a chapati making stick.Repeat the process for the remaining dough.
Heat oil in a pan and fry them until they turn golden brown color and keep a side.
Add the fried kaja into the sugar syrup and keep them a side until they absorb the sugar.
Remove from the syrup and serve.

 

RAW MANGO RICE(MANGO PULIHORA)

INGREDIENTS :
Rice                 :4 cups
water                :6 cups
turmeric powder   :1 tsp
Raw mango           :1                                                 

oil                         :5 tsp
cumin                   :1 tsp
mustard seeds       :1 tsp
chana dal              :1 tsp
hing                      :a pinch
curry leaves          :a few
dry red chillies      :3
green chillies         :3
peanuts                  :a few
 salt                          :as needed
METHOD :
Peel the mango and grate it and keep the pulp a side.


Cook rice in a rice cooker by adding 1 and half cup of water for 1 cup of rice.
When the rice is cooked spread the rice in a wide plate without any lumps and let it cool a bit.
Now when the rice is not so warm add turmeric powder,1 tsp oil(approx) together and mix it with the rice.
Heat oil in a pan add cumin,mustard seeds,dry red chillies,green chillies,peanuts,chana dal,curry leaves,hing,grated raw mango pulp and turn off the heat.
Add this tadka,salt if needed tamarind paste to the rice and mix all together.
Mango pulihora is ready.

PUNUGULU

INGREDIENTS :
dosa batter   :2 cups
onion            :1 small
green chillies :2
cumin             :1/4 tsp
salt                  :to taste
oil                
METHOD :
Take dosa batter in a bowl add finely chopped onion,green chillies,cumin and salt mix all together and keep a side.
Heat punugulu pan and add grease it with oil,when the pan is hot add the batter to it and let it cook for 4 to 5 min by covering with a lid.
You will notice the batter is cooked and turn to golden brown color on top of it,now carefully turn them and cook for another 4 to 5 min by covering with a lid.

Remove them from pan and serve them hot with any chutney.

PALAK PANEER

INGREDIENTS :
spinach(palak)  :3
tomatoes           :2
onion                 :1                                                                 

paneer                :15 cubes
cumin                 :1 tsp
ginger garlic paste  :1 tsp
garam masala          :1/2 tsp
coriander powder    :1 tsp
oil                             :3 tsp
green chillies            :2
red chilli powder      :1/2 tsp
METHOD :
Boil water in a bowl,add chopped spinach in it and let it cook for 5 min.,drain the spinach and keep a side and let it cool.
Take oil in a pan add paneer cubes to it and fry them until golden brown color and keep a side.
Take a blender add the spinach,green chillies to it and grind it to a  paste.
Heat oil in a pan add cumin,finely chopped onion to it and fry until onions turn to golden brown color.
Add chopped tomatoes to the pan,ginger garlic paste,salt,garam masala,coriander powder,red chilli powder and let it cook for 5 min.
Add the blended spinach to the pan and let it cook  for 5 min. until the oil oozes out.
Add paneer to the gravy and let it simmer for few min.
Serve hot with roti.

MIXED BEANS SALAD

INGREDIENTS  :
 Mixed beans       :small packet(frozen)
olive oil                :1 1/2 tsp (approx)                          
 salt                       :to taste
garlic pods            :2
black pepper         :a pinch

METHOD :
Heat oil in a pan,add the mixed beans to it and add some salt to it and cook it on a low lame by covering with a lid by stirring it in between.
Add crushed garlic to it and let it cook for 3 min. and sprinkle some black pepper  and turn off the heat.
Salad is ready to serve.

TOMATO UPMA

INGREDIENTS :
Sooji(semolina)  :1 cup
green chillies       :3
onion                    :1
tomato(big)          :1
cumin                   :1/2 tsp
mustard seeds       :1/2 tsp
turmeric powder    :a pinch
curry leaves           :a few
chana dal               :1 tsp
cashew nuts           :5
ginger                     :small piece
salt                          :as needed
water                       :2 cups
oil                            :4 tsp
METHOD :
Heat oil in a pan,add cumin,mustard seeds,green chillies,curry leaves,chana dal,ginger,turmeric powder and chopped onion fry them until onions turn golden brown color.
Add chopped tomatoes,salt to it and let it cook for 5 min.
Add semolina to it and fry for 1 min.
Add water to it and let it cook for 5 min. and turn off the heat and serve hot.

COCONUT SWEET (KOBBARI BURELU)

INGREDIENTS  :
Rice        :1 kg
jaggery    :750 gm                                                     
cardamom   :6
Raw coconut grated  :1 full
butter           :4 tsp
METHOD :
Soak the rice for 8 hours or overnight,drain the rice and grind it into a fine powder.
Grate jaggery,add a cup of water in a heavy bottomed vessel and melt it on a low flame.Make a syrup by stirring it continuously and add the grated coconut and cardamom powder to it and mix well.
Add the flour slowly as much as  the syrup can take  by stirring it continuously and turn off the heat.
When slightly cool,make medium size balls by smearing a few drops of butter to the palms.
Heat oil in a pan,flatten each ball on a plastic sheet and fry them until they are golden brown.Repeat the process for the remaining dough until it is completed.
Let them cool and store them in a air tight container.

TAMARIND RICE(PULIHORA)

INGREDIENTS :
Rice                 :4 cups
water                :6 cups
turmeric powder   :1 tsp
oil                         :5 tsp
cumin                   :1 tsp
mustard seeds       :1 tsp
chana dal              :1 tsp
hing                      :a pinch
curry leaves          :a few
dry red chillies      :3
green chillies         :3
peanuts                  :a few
tamarind paste       :4 tsp
salt                          :as needed
METHOD :
Cook rice in a rice cooker by adding 1 and half cup of water for 1 cup of rice.
When the rice is cooked spread the rice in a wide plate without any lumps and let it cool a bit.
Now when the rice is not so warm add turmeric powder,1 tsp oil(approx) together and mix it with the rice.
Heat oil in a pan add cumin,mustard seeds,dry red chillies,green chillies,peanuts,chana dal,curry leaves,hing and turn off the heat.
Add this tadka,tamarind paste,salt to the rice and mix all together.

Tamarind rice is ready.

URAD DAL VADA (GARELUA)

INGREDIENTS  :
urad dal  :4 cup
green chillies :4
ginger              : small piece
cumin               :1/2 tsp
coriander leaves  : a few
oil                        :deep fry
salt                       :to taste
 METHOD :
Wash and soak urad dal for at least 8 hours or overnight.
Take a blender add the soaked urad dal to it and grind it to a smooth paste.
While grinding add ginger to it and keep the batter to a side.
Add finely chopped green chillies,cumin,salt,coriander leaves to it and mix all together.
Serve  vadas with a coconut chutney.

BOTTLE GOURD TOMATO CHUTNEY(SORAKAYA TOMATO CHUTNEY)

INGREDIENTS  :
Bottle gourd         :small piece
tomatoes               :2
tamarind paste      :1 tsp
coriander seeds     :1 tsp
almonds                 :4
green chillies         :4
cumin                    :1/2 tsp
garlic                     :3 (approx)
oil                          :3 tsp
salt                         :to taste
dry red chillies       :2
mustard seeds         :1/2 tsp
chana dal                 :1/4 tsp
urad dal                    :1/4 tsp
currry leaves             :a few

METHOD  :
Peel the bottle gourd cut into small pieces and keep a side.
Heat oil in a pan  add coriander seeds,almonds,cumin roast for 1 or 2 min and turn off the heat.
Let them cool and grind them into a powder and keep a side.
In the same pan add some oil and then add green chillies,crushed garlic,chopped bottle gourd and chopped tomatoes and let them cook for 10 to 15 min on a low flame and turn off the heat.
Let them cool and grind them by adding the powder of almonds,coriander seeds, tamarind paste and salt.
Grind it into a paste and keep aside.
Heat oil in a pan add cumin,mustard seeds when they splatter add dry red chillies,chana dal,urad dal,crushed garlic and curry leaves.
Add this tadka to the chutney.
Serve with rice or vada.

DOUBLE KA MEETHA

INGREDIENTS :
bread slices       :4
sugar                  :1 cup
milk                    :1 cup                                                     

water                   :1/2 cup
cardamom powder  :1/2 tsp
cashew nuts             :4
raisins                      :5

METHOD :
Toast the bread in a toaster until it turns brown color and keep a side.
Heat milk in a pan  and keep a side.
Now add the toasted bread slices to the milk soak it for 1 min and remove the bread slices and keep aside.
Take a pan add water,sugar and make a sugar syrup.
Now add the sugar syrup to the bread slices and cardamom powder,roasted cashew nuts,raisins to it  and keep a side.
 Yummy double ka meetha is ready to serve.

RAVA KESARI (SOOJI HALWA)

INGREDIENTS :
sooji         :1/2 cup
sugar        :1 cup
water         :1 cup
cashew nut    :5(approx)
ghee                :2 tsp                                                               

cardamom powder  :1/2 tsp
raisins                     :4
food color :a pinch (optional)
 METHOD :
Heat ghee in a pan roast the cashew nuts,raisins in it until brown color and keep a side.
In the same pan add sooji and roast it for 2 min on a low flame so the aromatic smell begins from sooji.
Try to roast with without any lumps.
Take a bowl add water to it and boil it.
Add this water to the sooji slowly by stirring it continuously so that the sooji  it will not form  into lumps.Let it cook on a low flame by stirring it.
The sooji should be completely cooked and it will soft to touch.
Now add the sugar,cardamom powder  only when sooji is well cooked.
Keep stirring while the sugar melts and comes together into a thick pudding.
Now add the food color(optional) ,roasted cashew nuts to the pudding.
Remove from pan and serve it with garnished cashew nuts,raisins.

GONGURA CHUTNEY(RED SORREL LEAVES CHUTNEY)

INGREDIENTS :
gongura :2 bunches
dry red chillies  :6
onion                 :1
coriander seeds  :1 tsp                                                   

turmeric powder : a pinch
cumin                 :1/2 tsp
garlic                   :4
mustard seeds     :1/2 tsp
oil                        :4 tsp
urad dal                :1/2 tsp
chana dal              :1/2 tsp
hing                      :a pinch

METHOD :
 Heat oil in a pan roast dry red chillies,coriander seeds and blend them into a powder and keep a side.
Heat oil in the same pan add chopped gongura,turmeric powder and let it cook for 10 min on a low flame.
Let it cool,in a blender add gongura,blended powder,cumin and grind them to a paste.
Heat oil in a pan add cumin,mustard seeds,chana  dal,urad dal,1 dry red chilli,crushed garlic pods,hing and turn off the heat.
Add this tadka to the blended gongra chutney and mix all together.
Add finely chopped onion to the chutney and mix it.
Serve with rice.

BEERAKAYA TOMATO CHUTNEY(RIDGE GOURD TOMATO CHUTNEY) )

INGREDIENTS :                                 
 beerakaya   :2
 tomato         :2
tamarind paste  :1 tsp                                     
green chillies    :4
cumin                :1/2 tsp
garlic                :3
roasted peanuts   :10
dry red chillies  :2                                     
mustard seeds    :1/2 tsp
hing                   :a pinch
coriander seeds  :1 tsp
curry leaves       :a few
turmeric powder  :a pinch
salt                      : to taste
chana dal             :1/2 tsp
urad dal               :1/2 tsp
oil                        :2 tsp
METHOD  :
Blend roasted peanuts to a powder and keep a side.
peel beerakaya(ridge gourd) and cut into small pieces.
Heat oil in a pan add green chillies,coriander seeds,chopped ridge gourd,chopped tomatoes,turmeric powder and let it cook for 10 min on low flame.
Let them cool and add it to the blender.
Add tamarind paste,garlic,salt,peanut powder to the blender and grind all together into a thick paste.
Heat oil in a pan add cumin,mustard seeds,red chillies,chana dal,urad dal,curry leaves,hing and turn off the heat.
Add this tadka to the blended ridge gourd.
Ridge gourd tomato chutney is ready.
Serve with rice.

RAW MANGO PICKLE

INGREDIENTS  :
raw mango   :1
chilli powder  :2 tsp
salt                  :to taste
turmeric           :a pinch
methi powder : a pinch 
raw coconut     :small piece
garlic                 :4
dry red chillies  :2
curry leaves      :a few
hing                  :a pinch


 METHOD :

peel the mango and cut into pieces.
Take a blender add the coconut and grind it and keep a side.
Take a blender add mango pieces to it and only half blend it with 2 garlic pods.
Take it into a bowl add chilli powder,salt,methi powder to the blended mango and keep it  a  side.
Heat oil in a pan add cumin,mustard seeds,red chillies,curry leaves,crushed garlic and turn off the heat.
Add mango chutney,blended coconut to the tadka and mix it all together.
Serve with rice.

CARROT HALWA

INGREDIENTS  :
carrots    :3
sugar      :1 cup
ghee       :2 tsp
cashew nuts :5                                                 
raisins        :10
milk           :1 cup
cardamom  :2

METHOD :
 peel the carrots and grate them and keep a side.
Take a heavy bottomed pan heat  ghee in  it  add cashew nuts,raisins to it and roast for 1 min and keep aside.
In the same pan add some ghee if needed and add the grated carrots to it and let it fry for 5 min .
Add milk,sugar to it and let it cook for 10 min by stirring continuously.
Add the crushed cardamom to the halwa and let it cook for 2 min.
Garnish with the roasted cashew nuts,raisins.

MANGO DAL (MAMIDIKAYA PAPPU)

INGREDIENTS  :
Toor dal   :1 small cup
raw mango  :1/2 cup
onion           :1
dry red chillies  :2
salt                :to taste
cumin            :1/2 tsp
mustard         :1/2 tsp
hing               :a pinch
oil                  :3 tsp
garlic  pods         :2 
curry leaves        :a few
 chilli powder  : 1 tsp

METHOD  :
In a pressure cooker add dal,water to it.
Take a small bowl add peeled and chopped mango pieces,onion and place that bowl in a pressure cooker with dal, turn on heat and let it cook upto 5 whistles.
Heat oil in a pan add cumin,mustard seeds,red chillies,curry leaves,garlic,hing and then add the cooked dal,mango and onion to the tadka.
Add chilli powder,salt to it and let it cook for 5  to 10 min and turn off the heat.
Serve hot with rice .

CAULIFLOWER CHUTNEY

INGREDIENTS :
cauliflower     :1/2
cabbage           :1 cup
carrot               :1
oil                    :as needed
salt                   :as needed
red chilli powder  : 3 tsp
garlic                  :4(approx)
methi powder(fenugreek powder) :1 tsp
lemon                   :2 (approx)
turmeric powder   :1/2 tsp

METHOD :

Chop cauliflower into small florets,finely chop cabbage,carrots and add all in a bowl.
Add chilli powder,salt,methi powder,turmeric,oil to the cauliflower and add crushed garlic and mix
all together.
To this add  lemon juice and mix with the chutney.
This chutney tastes good after one day.
Serve with rice.