MUTTON FRY

INGREDIENTS  :
Mutton             :500gms
onion                :1
tomato               :1
green chillies     :4

coriander powder  :1/2 tsp
red chilli powder   :1 tsp
garam masala         :1/2 tsp
salt                         :as needed
turmeric powder    :1/4 tsp
ginger garlic paste  :1 tsp
oil                            :3 tsp
METHOD  :
Wash mutton and add 1/4 ginger garlic paste,a pinch of turmeric powder,a pinch of salt and pressure cook the mutton by adding 1 cup of water until 7 whistles or the mutton is well cooked and drain the stock from the mutton and keep a side.
Heat  oil in a pan,add chopped green chillies,onion and fry them for 5 min.
Now add remaining ginger garlic paste,turmeric powder and fry for 2 min.Add chopped tomato to the pan let it cook for 5min.
Add coriander powder,red chilli powder,salt and add the cooked mutton pieces and mix well altogether and let it cook  for 10 min on medium flame.
Add garam masala,salt if needed and mix well and let it fry for 5 min and add fresh coriander leaves and turn off the heat.
Serve hot with rice.

MOKKAJONNA BURELU(SWEET CORN FRITTERS)

INGREDIENTS  :
Corn kernels          :3 cup
sugar                      :1 cup
cardamom              :3
oil                           :to deep fry

METHOD  :
Grind the corn kernels,sugar to a thick paste if needed add a little water and keep the batter a side.(if the batter is too watery keep it in the fridge for some time).
Make small lemon size balls from the batter and  pat them into small circles on a aluminium foil or on a wet cloth.
Heat oil in a pan and drop them in it and fry them till golden brown color on both sides and repeat the process for the remaining.
Mokkajonna burelu are ready.

EASY HOME MADE CAKE

INGREDIENTS  :

All purpose flour    :1 and 1/2 cup
eggs                         :3
unsalted butter         :1 stick
sugar                        :1 cup
baking powder         :1 tsp

METHOD  :
Preheat oven to 350 degrees.
In a bowl add sugar,eggs,butter and mix all together well.
Take flour and add it to the eggs batter slowly and mix well altogether without any lumps.
Take a baking pan and coat  some oil or butter and take some all purpose flour and coat it above butter in the pan.
Spread the batter in the pan evenly and bake the cake in the oven for 20 to 25 min.
Cake is ready.

SPINACH TOMATO CURRY(PALAK TOMATO CURRY)

INGREDIENTS  :
Spinach,palak     :3 cups
tomatoes              :3
onion                    :1
green chillies        :2
garlic                    :2
cumin                    :1/2 tsp
mustard seeds        :1/4 tsp
chilli powder          :1/2 tsp
turmeric powder     :1/4 tsp
salt                           :as needed
oil                            :2 tsp

METHOD  :
Heat oil in a pan,add cumin,mustard seeds when they splatter add green chillies,chopped onion and fry for 2 min.
Add chopped spinach,turmeric,salt and cook it for 5 min.
Now add chopped tomatoes to the pan and let it cook for 5 to 10 min by covering with a lid.
Add red chilli powder,salt,crushed garlic and let it cook for 5 min. on a medium flame and turn off the heat.
Serve hot with rice or roti.

DAL WITH PICKLED MANGO PIECES(MAMIDIKAYA ORUGULA PAPPU)

INGREDIENTS  :
Toor dal                :1 cup
dry red chillies      :3
garlic                     :2
pickled mango pieces  :hand full
cumin                          :1/4 tsp
mustard seeds              :1/2 tsp
hing                             :a pinch
curry leaves                 :a few
oil                                :3 tsp
salt                               :as needed
red chilli powder         :1 tsp
onion                            :1

METHOD  :
Boil water in a bowl and  soak  pickled mango pieces to the water and keep a side for 30 min.
Pressure cook dal with enough water and keep a side.
Heat oil in a pan,add cumin,mustard seeds,dry red chillies,curry leaves,hing,chopped onion and fry for 2 min.
Drain the mango pieces,mash them and add it to the pan and cook it for 5 min.
Add this tadka,red chilli powder,salt  to the dal and mix all together and cook for 5 min. on medium heat and turn off the heat.
Serve hot with rice.

CHOCOLATE CUPCAKE WITH LINDT TRUFFELS

INGREDIENTS  :
Pillsbury  chocolate fudge box   : 1
egg whites                                  :3
water                                           :3/4 cup
canola oil                                    :1/2 cup
baking cups                                 :12
lindt  chocolates                          :12

METHOD  :

Take a bowl,add cake mix,water,oil,egg whites and whisk all together until moistened.
Heat oven to 350 degrees.Take a muffin pan with  baking cups and fill the baking cups with 1/3 chocolate batter.
Put one lindt chocolate in the middle of the each baking cup.Add the remaining batter in each baking cup and keep them in the oven for 30 min.
After 30 min chocolate cup cakes are ready.

SPINACH CHUTNEY(PALAKURA PACHADI)

INGREDIENTS  :
Spinach           :3 cups
onion               :1
red chillies       :6
chana dal          :1 tsp
urad dal             :1 tsp
cumin                :1/2 tsp
mustard seeds    :1/2 tsp
oil                       :2 tsp
tamarind paste    :2 tsp
salt                      :as needed

METHOD  :

Wash spinach, chop it and keep a side.
Heat oil in a pan,add cumin,dry red chillies,chana dal,urad dal and fry for 2 min.Add chopped spinach to the pan and cook it  for 10 min on medium heat and keep it a side.
Add tamarind paste,salt to the spinach and grind it into a fine paste and keep it a side.
Heat oil in a pan,add cumin,mustard seeds,2 dry red chillies,chopped onion and fry for 2 min.
Add this tadka to the spinach chutney and mix well all together.
Serve with rice.

SEASONED BUTTER MILK(Majjiga charu)

INGREDIENTS    :
Butter milk           :2 cups
cumin           :1/2 tsp
mustard seeds   :1/2 tsp
turmeric powder   :a pinch
salt                        :as needed
dry red chillies      :2
green chillies         :2
onion                      :1(finely chopped)
urad dal                  :1 tsp
curry leaves            :a few
oil                            :1 tsp
garlic                       :2

METHOD :

Take butter milk in a bowl.Add chopped onion,salt to the butter milk and mix well.
Heat oil in a pan,add cumin,mustard seeds,dry red chillies,green chillies,urad dal,turmeric powder,curry leaves,crushed garlic,hing and turn off the heat.
Add this seasoning to the butter milk and mix well all together and adjust salt according to the taste.
Serve with rice.
            

LEMON RICE

INGREDIENTS  :
rice                 : 2 cups
lemon             :3
cumin             :1 tsp
mustard seeds   :1 tsp
curry leaves      :a few
chana dal          :1 tsp
urad dal            :1 tsp
peanuts             :a few
green chillies    :3
dry red chillies        :3
salt                    :as needed
turmeric powder   :1/4 tsp
hing                       :a pinch
oil                          :2 tsp

METHOD  :
Cook the rice and keep it a side.
Heat oil in a pan,add cumin,mustard seeds,slit green chillies,red chillies,chana dal,peanuts,urad dal,curry leaves,hing and turmeric powder and turn off the heat.
Add this tadka to the rice and add salt,lemon juice and mix it well all together(adjust salt according to your taste).
Lemon rice is ready to serve.

TENDER TAMARIND LEAVES DAL (CHINTA CHIGURU PAPPU)

INGREDIENTS    :
Toor dal            :1 cup
tender tamarind leaves          :1 cup
dry red chillies                             :3
cumin                                     :1/2 tsp
mustard seeds                         :1/2 tsp                                            
curry leaves                            :a few
onion                                       :1
red chilli powder                     :1/2 tsp
crushed     garlic                      :2
green chillies                           :2
oil                                            :3 tsp
salt                                           :as needed


METHOD  :


Cook dal in a pressure cooker and keep it a side.
Heat oil in a pan,add cumin,mustard seeds,red chillies,green chillies,curry leaves,chopped onion,salt and fry for2 min.
Add tender tamarind leaves to the pan and let it cook for 5 min.(if needed add some water).
Add this tadka to the dal and add red chilli powder,salt according to your taste.
Serve hot with rice.

RAW RASAM (PACHI PULUSU)

INGREDIENTS         :
Tamarind pulp           :2 tsp
salt                             :as needed
sugar                          :a pinch
green chillies              :2
onion                           :1(finely chopped)                            
cumin                           :1/2 tsp
mustard seeds               :1/2 tsp
dry red chillies              :2
curry leaves                   :a few
oil                                  :2 tsp

METHOD    :

Take 3 cups water in a bowl,add tamarind pulp,salt,green chillies,chopped onions and mix well and keep a side.
Heat oil in a pan,add cumin,mustard seeds,dry red chillies,curry leaves and add this tadka,sugar to the tamarind mixture.
Squeeze the red chillies and mash them (grind red chillies and add them to the mixture).
Keep it a side for 20 min and serve with dal.

VERMICELLI UPMA (SEMIYA UPMA)

INGREDIENTS    :
Semiya /Vermicelli             :1 cup
onion                 :1
green peas         :a few
carrot                 :1 (Finely chopped)
green chillies     :2
ginger                 :small
cumin                 :1/2 tsp
mustard seeds     :1/2 tsp
chana dal             :1/2 tsp
tomato                 :1 
oil                        :2 tsp
salt                       :as needed

METHOD          :

Dry roast  the vermicelli in a pan for 3 min until golden brown and keep it a side.
Heat oil in a pan,add cumin,mustard seeds,green chillies,ginger,chana dal ,chopped onion and fry for 3 min.
Add green peas,carrots,chopped tomatoes,salt and let it cook for 5 min. and add water to it and bring it to boil.
Add roasted vermicelli to the pan and let it cook by stirring it continuously until the water is absorbed and turn off the heat.
Garnish with coriander leaves and serve hot.

TOMATO CAPSICUM RICE

INGREDIENTS  :
Capsicum            :2
rice                      :2 cups
tomatoes              :1 or 2
onion                    :1
green chillies        :2
ginger garlic paste   :1/2 tsp
cumin                       :1/2 tsp
turmeric powder       :1/4 tsp                                                                          
cloves                        :2
cardamom                  :2
cinnamon                   :1
bay leaves                  :1
curry leaves                :a few
coriander leaves          :a few
oil                                :3 tsp
salt                               :to taste

METHOD         :

Cook rice and keep it a side.

Heat oil in a pan,add cumin,green chillies,cloves,cardamom,cinnamon,bay leaves,chopped onion and fry 3 min on low heat until they turn golden brown color.
Add turmeric powder,curry leaves,chopped tomatoes,capsicum,salt and let it cook for 5 to 10 min by covering with a lid on medium heat until they are softened.
Add rice to the pan and adjust the salt according to your taste and mix well.
Garnish with fresh coriander leaves and serve hot.

GULAB JAMUN WITH THE MIX

INGREDIENTS :
Gulab jamun mix         :1 cup
milk                              :1/4 cup                                                       

cardamom powder        :1/4 tsp
sugar                              :1 cup
water                              :1 cup
oil                                   :deep frying

METHOD  :
Take gulab jamun mix in a bowl and add milk to it and knead it gently into a smooth dough and keep a side.
Apply oil on both palms then shape  the dough into small balls.
Heat oil in a pan,deep fry the small balls made from the dough on a medium heat until they turn golden brown color on both sides.
Remove from the oil and keep a side.
In a heavy bottomed pan add sugar and water  boil them until it forms a sugar syrup (slightly thick syrup). Turn off  the heat and add cardamom powder to it.
Add the fried gulab jamun to the sugar syrup and keep a side ( so that they absorb the sugar syrup).
Serve hot or cold.

TOMATO RICE

INGREDIENTS  :
rice                          :2 cups
onion                       :1
tomatoes                  :1 1/2
green chillies           :2
ginger garlic paste   :1/2 tsp
green peas               :a few
cumin                       :1/2 tsp                                                                                 
turmeric powder       :1/4 tsp

coriander powder      :1/2 tsp
red chilli powder        :1/4 tsp
salt                              :as needed
oil                                :2 tsp
black pepper                :1/4 tsp
curry leaves                 :a few
coriander leaves           :a few

METHOD  :
Heat  oil in a pressure cooker,add cumin,green chillies,curry leaves,chopped onion and fry them for 2 min.
Add ginger garlic paste,chopped tomatoes,turmeric powder,coriander powder,salt,chilli powder,green peas and fry for 5  min.
Add rice and enough water,black pepper,coriander leaves  and adjust the salt according to the taste.Pressure cook it  on a medium heat until 3 or 4 whistles and turn off the heat.
Serve hot.