Atta laddoo/ Godumapindi laddoo

INGREDIENTS:
1. Atta/ Godumapindi- 1 Cup
2. Ghee- 1tbsp
3. Sugar- 1 Cup
4. Milk- 1tbsp

METHOD:
1. Initially fry the atta for few mins and keep it aside.
2. Now add ghee , sugar and little milk to it and mix well.
3. Milk should be very little it is just for the sake of preparing laddoo's .
4. Now grease your hand with  little ghee and take little previously prepared mixture at a time and make it in to balls.
5. Now serve it and enjoy.

Boondi Laddoo

INGREDIENTS:
1. Besan Powder- 1 1/2 Cup
2. Sugar- 1 1/2 Cup
3. Milk
4. Ghee for frying
5. Water
6. Baking Powder- 1tsp
7. Kesar- A pinch
8. Cashews finely chopped- 2tbsps
9. Almonds finely chopped- 2tbsps

METHOD:
1. Initially take sugar in a bowl and fill it with water little more than the level of sugar and cook it .
2. Now heat the ghee in a pan.
3. Meanwhile take the besan powder in a vessel,add baking powder to that and also add milk in such a way that the paste should be thick.Mix properly.
4. Now by taking a vessel with holes prepare boondi and keep it aside and add finely chopped cashews and almonds to it.
5. Now after completion of all boondi add the initially prepared sugar syrup to it and keep it for 10 mins or till the boondi absorbs sugar syrup properly.
6. Now take 3 tbsps of warm milk and add it to the above made boondi with sugar syrup.
7. Now mix everything properly and  grease your hand with ghee and take little boondi at a time and make balls.
8. Now serve the laddoo's and enjoy

Vegetable Kurma

INGREDIENTS:
1. Carrots chopped finely- 1/2Cup
2. Beans chopped finely- 1/2Cup
3. Potatoes chopped finely- 1/2 cup
4. Green Peas- 1/2Cup
5. Onions chopped finely- 1Cup
6. Bay Leaves- 2
7. Cinnamon- 1piece
8. Cardamom- 2
9. Clove- 3  - 5
10. Oil- 1tbsp
11. Salt to taste
12. Red chilly powder- 1tbsp
13. Mustard- 2tsps
14. Cumin seeds- 2tsps
15. Asafoetida- a pinch
16. Cilantro/ Coriander leaves- 1tbsp

INGREDIENTS FOR GRINDING
1. One small Onion Chopped- 1/2 Cup
2. Ginger Garlic green chili paste- 2tbsps
3. Garam masala power- 1tsp
4. Turmeric- 1tsp
5. Poppy seeds/ gasagasalu- 1tsp
6. Coconut- 2tbsps

METHOD:
1. Initially pressure cook all four vegetables (carrots, beans, potatoes, green peas).
2. Grind all the ingredients that are for grinding and keep it aside.
3. Now heat the oil in a pan and add mustard to it after it splutters add cumin seeds and now add bay leaf, cinnamon, cardamom, clove to it and fry for few seconds.
4. Now add chopped onions to it and fry until the onion turns golden brown.
5. Now add the masala paste and cook till the raw spells is gone.
6. Now add the vegetables to it and add salt, chili powder and finally a pinch of asafoetida to it.
7. Garnish with coriander leaves.

8. Now serve hot with appam, chapati, poori, rice etc.

Appam

INGREDIENTS:
1. Raw Rice- 2Cups
2. Grated Coconut- 1Cup
3. Cooked Rice- 2tbsps
4. Yeast- 1tsp
5. Salt to taste
6. Baking powder- 1tsp

METHOD:
1. Initially soak the rice in water for 8hours.
2. Now grind the rice with coconut and by adding cooked rice to it.
3. Now after grinding it add yeast by mixing the yeast in warm water.
4. Finally add salt and baking powder to it and keep it for 8hrs or until it ferments.
5. Now take a round bottomed nonstick or any pan .
6. Add more water to the batter so that if we add to a pan it mount move around.
7. Now heat the pan and add 1 small amount of batter to it straightaway without adding oil or ghee to it and not rotate the pan so that the batter is spread all together and close the lid.
8. Keep it for 1min and if it is cooked properly remove from the pan and serve hot with vegetable kurma or pickle etc.

Veg Burger with Veg Cutlet/ Veg Cutlet

 

INGREDIENTS:
1. Cauliflower chopped- 1 cup
2. Cabbage- 1cup
3. Carrots chopped- 1cup
4. Beans- 1/2 cup
5. Green Peas- 1/2 cup
6. Bread Crumbs- 2cups
7. Sand witch bread- 1Nos
8. Garam Masala- a Pinch
9. Chili Powder- 2 tbsps
10.Salt to taste.
11. Oil for frying cutlets.
12. Potatoes pressure cooked and mashed- 3
13. Maida flour- 2cups

METHOD:

1. First of all heat one tbsp of oil in a pan and add all the vegetables other than mashed potato to it and saute it till all the vegetables are cooked properly.

2. Now add mashed potatoes to that cooked vegetables and saute for 5minutes by adding chili powder, garam masala powder and salt to it and keep it aside.

3. Now take a pan and heat the oil that is sufficient for frying the cutlets.

4. Now take the cooked vegetables and make them in to medium sized balls .

5. Now prepare maida thick paste by adding less amount of water to it.

6. Now take one vegetable ball at a time and dip it in to the maida paste in such a way that ball should be surrounded totally by thick maida paste.

7. Now dip the ball with maida paste in to the bread crumbs  and flatten the ball in to the shape of cutlet and now fry it in the oil till it turns brown.

8. Serve the cutlet hot , also it is a good combination with sandwich by adding a slices of onion and tomato.

Gobi manchurian dry/ Gobi manchurian/ Cauliflower manchurian

INGREDIENTS
1. Cauliflower medium size chopped- 1
2. Maida- 3tbsps
3. Corn flour- 5tbsps
4. Rice flour- 1tbsp
5. Ginger, garlic and green chilly paste- 2tbsps
6. Ginger chopped finely- 2tbsps
7. Garlic cloves chopped
8. Green chilies chopped finely- 2
9. Red chilly powder- 2tbsps
10. Tomato sauce- 1tbsp
11. Soya sauce- 2tsps
12. Chilly sauce- 1tbsp
13. Vinegar- 1tsp
14. Salt to taste
15. Oil
16. Orange food colour(optional)
17. Onions chopped finely- 1

INITIAL PREPARATION
1. Initially soak the chopped cauliflower in water and add a tsp of salt to it and cook for 5mins.
2. Now take a vessel and add maida flour, rice flour, corn flour, ginger garlic chilly paste ,food colour, salt and little water to it and mix thoroughly.
3. Now add chopped cauliflower to it and now fry them in the oil till it turns brown and keep it aside.

METHOD
1. Now heat the oil in a pan and add chopped garlic, chillies and chopped onions and cook till it turns transparent.
2. Now add tomato sauce, chilly sauce, soya sauce, chilly powder, vinegar and salt to it and cook for 5mins.
3. Finally add cooked cauliflower to it and fry it in a high flame for 2mins.
4. Serve hot and it will be very tasty.

Veg Noodles

INGREDENTS
1. Plain noodles- 3 (single packets)
2. Cabbage grated- 2cups
3. Carrots garted- 1cup
4. Green chilies silted- 3
5. Capsicum grated- 1cup(optional)
6. Pepper- 2tbsps
7. Red chilly powder- 2tbsps
8. Spring onions- 2tbsps
9. Salt to taste
10. Oil- 2tbsps

METHOD
1. Initially take 6 cups of water in a vessels heat it till you get bubbles and now add noodles to it cook it by adding a tsp of salt to it and now remove the water from the vessel and add cool water to it and finally remove the noodles from that and keep it seperately.
2. Now heat oil in a pan and add all the veggies and fry till it is cooked.
3. Now add cooked noodles to it and add required amount of salt, pepper and chilli powder to it and fry for 5mins in a high flame.
4. Serve hot and enjoy

Brinjal curry/ Vankaya kura/ Katrika curry

INGREDIENTS
1. Brinjal chopped finely - 6 to 8
2. Tomatoes Chopped finely- 2
3. Onions chopped finely- 2
4. Green chilies- 4
5. Cloves of Garlic chopped finely- 3 to 4(optional)
6. Turmeric- 2tsps
7. Mustard- 1tsp
8. Cumin seeds- 2tsps
9. Red chilli powder- 2tbsps
10. Salt to taste
11. Oil- 2tbsps

METHOD
1. Initially heat oil in a pan and add mustard and after it splutters now add cumin seeds to it.
2. Now add chopped garlic cloves to it after few seconds add chopped onions and green chilies to it and let it cook till onions turn transparent.
3. Now add tomatoes and brinjal to it , let it cook for 10mins once you noticed that everything is cooked well now add some water, salt, tumeric and chilli powder to it and cook it for 10minutes and not turn it off.
4, Now serve hot with rotis or any rice.

NOTE: You can replace Okra/ Bendakaya/ Ladies finger  with brinjal and can prepare the same curry it will be very tasty.

Bread Upma

INGREDIENTS
1. Bread- 5 to 6
2. Onion finely chopped- 1
3. Green chilies silted- 3
4. Turmeric- a pinch
5. Mustard- 1tsp
6. Cumin seeds- 2tsps
7. urad dal- 1 tbsp
8. Chana dal- 1tbsp
9. Asafoetida- a pinch
10. Cilantro/ Kottimeera/ Coriander leaves- 1tbsp
11. Salt- to taste
12. Curd- 1tbsp
13. Oil- 2tbsps
14. Curry leaves- 1tbsp

METHOD
1. Initially soak the chopped bread by removing brown layer from it in curd and remain to few mins.
2. Fry oil in a pan and add mustard to it till it splutters and now add cumin seeds, urad dal and chana dal to it and fry it until it turns brown.
3. Now add chopped onions and chilies to it and fry it till the onions turn transparent.
4. Now add turmeric, salt and asafoetida to it.
5. now add soaked bread and cook for 5mins.
6. Finally garnish with cilantro and serve hot.

Curry leaves chutney/ karivepaku pachadi

INGREDIENTS
1. Curry leaves- 1 cup
2. Red chilles- 2 to 3
3. Urad dal- 1tbsp
4. Chana dal- 1tbsp
5. mustard- 1tsp
6. Cumin seeds- 2tsps
7. Asafoetida- a pinch
8. Jaggery grated- 2tsps
9. Tamarind water- 2tsps
10. Oil- 2tbsps
11. Salt to taste

METHOD
1. Fry little oil in a pan and add mustard seeds to it and after splutters add cumin seeds, urad dal, chana dal, red chilles and fry it till it turns brown.
2. Now take the fried things in to a bowl from the pan.
3. Now add lttle oil to the pan heat it and add curry leaves to that and fry it till the raw smell of the leaves is gone.
4.Now grind all the fried items with out adding curry leaves to that.
5. Now add cuury leaves, salt, jaggery and tamarind water to that paste by adding some water.
6. Finally add asafoetida to it and serve with rotis and any rice.

Majjiga pulusu/ more columbu/ khadi

INGREDIENTS
1. Brinjal/ okra/ Ash gaurd or boodida gummadikaya
2. Chana dal- 3tbsps
3. Green chillies -2 big ones
4. Cilantro/ Coriander leaves- 2tbsps
5. Coconut powder - 2tbsps
6. Ginger paste- 2tbsps
7. Mustard seeds- 1tsp
8. Cumin seeds- 2tsps
9. Buttermilk- 2cup
10. Oil- 2tsps
11. Asafoetida- a pinch

METHOD
 1. Initially soak the chana dal in a cup of water for 20mins.
2. Grind the chana dal by adding green chillies, cilantro,coconut powder and ginger.
3. Fry the oil in the pan and add mustard to it after it splutters add cumin seeds.
4. Now add any vegetable which ever you prefer and cook it well.
5. Now add the paste that u prepared with chana dal.
6. Now add buttermilk to the cooking pan along with all others. and cook it for 5mins as soon as everything turns little thick turn off the nob.
7. Add asafoetida and serve hot with rice.

Pudina baath

INGREDIENTS
1. Pudina/ Mint leaves fresh washed and chopped - 1cup
2. Onions big chopped finely - 1
3. Tomatoes chopped finely- 2
4. Green chilles- 5
5. Garam masala- 1tsp
6. Red chilly powder- 2tsps
7. salt to taste
8. Turmeric powder- 2tsps
9. Mustard- 1tsp
10. Cumin seeds- 2tsps
11. Oil- 2tbsps
12. Rice- 1cup

METHOD
1. Heat the oil in the pan and now place the mustard seeds after it splutters add cumin seeds to it.
2. Now add onions, tomatoes and green chillies let it fry until onions turns transparent.
3. Now add chopped pudina leaves and cook them for 5mins.
4. Now after everything is well cooked add turmeric powder, salt, chilli powder and garam masala powder and cook it for 2mins.
5. Now mix this totally with the cooked rice and serve hot.

Chana dal chutney/ Kandi pachadi

INGREDIENTS
1. Chana dal/ senagabadalu- 1cup
2. Mustard- 1tsp
3. Cumin seeds- 1tbsp
4. tamarind paste- 1tbsp
5. Asafoetida- pinch
6. Red chillies- 4
7. Oil- 2tsps
8. Fenugreek seeds- pinch

METHOD
1. Initially fry the chana dal in little oil untill it turns reddish colour.
2. Now grind the chana dal by adding little cumin seeds, fenugreek seeds, red chillies, tamarind paste by adding some water to it.
3. Now keep the mixture aside and heat some oil in a pan and add mustard to it after it splutters , add cumin seeds.
4. now add this mustard and cumin seeds mixture to the chutney and add asafoetida to that and serve hot with  rice  and chapatis.

Stuffed brinjal/ Guttivankaya

INGREDIENTS
1. Brinjal- 200gms
2. Peanuts roasted- 1cup
3.Onion chopped- 1big
4. Garlic- 2cloves
5. Tamarind water- 1tbsp
6. Red chillies- 4
7. Mustard- 1tsp
8. Cumin seeds- 2tsp
9. Salt  to taste

TO PREPARE PASTE FOR STUFFING THE BRINJAL
Take roasted peanuts, onion chopped, garlic, tamarind water and red chillies and grind them in to a fine paste by adding little water. Now stuff the brinjal with this paste.

METHOD
1. Heat the oil in a pan and put the mustard in to it after it splutters add cumin seeds to it.
2. Now add stuffed brinjal to it and cook untill brinjal is well cooked.
3. Now add salt and finally available peanut paste by adding water to it. cook for 10mins.
4. Serve hot with rotis or any rice.

okra/ bendakaya/ ladies finger chutney or brinjal chutney

INGREDIENTS
1. Ladies finger or brinjal - 200gms
2. Red chillies- 5
3. Mustart- 1tsp
4. Cumin seeds- 2tsps
5. Chana dal- 2tbsps
6. Urad dal- 2tbsps
7. wet Tamarind - 1tbsp
8. Asafoetida- pinch
9. Fenugreek seeds- 1tsp

METHOD
1. Initially heat oil in a pan and add okra in to it and fry untill it gets cooked well and keep it aside.
2. Now heat some oil in a pan put mustard in to that, and after spluttering add cumin seeds, chana dal, urad dal and fenugreek seeds to it fry till it reaches golden brown colour.
3. Now grind all the above fried ingredients by adding tamarind (dont take tamarind water) to it.
4. Now add okra to it and grind for few seconds not for long time.
5. Finally add asafoetida to it and serve with any rice or roti .

Green peas Masala

INGREDIENTS
1. Green peas- 200gms
2. Onions cubed- 2
3. Mint leaves- 5 to 10
4. Red chilli powder- 2tbsps
5. Garam masala powder- pinch
6. Mustard- 1tsp
7. Cumin seeds- 2tsps
8. Turmeric- 1tbsp
9. tomatoes chopped- 2
10. Ginger garlic paste- 2tsps
11. Salt to taste
12. Oil- 2tbsps
13. Grated coconut- 2tbsp
14. Poppy seeds/ khus-khus/ ghasaghasalu- 1tbsp
15. Coriander powder- 2tsps

PREPARATION OF PASTE
Take onions, poppy seeds and grated coconut a add some water to it make it to a fine paste.

METHOD
1. Initially cook the peas in microwave for 5mins by adding water to it.
2. Heat the oil in the pan. Add mustard seeds to it and add cumin seeds and mint leaves to it. Cook for 2mins.
3. now add onion paste to it and cook for 5mins.
4. Add ginger garlic paste to it and keep it for 3mins.
5. Now add turmeric, chilli powder, garam masala powder,coriander powder salt and mix thoroughly.
6.Now add chopped tomatoes and cooked green peas to it and cook it for 10mins by adding some water .
7. Now serve hot with rotis and variety of rice

Aloo kurma recipe

INGREDIENTS
1. Potatoes washed, boiled and peeled and cut in to cubes- 3
2. Onion chopped finely- 1
3. Green chillies silt lengthwise- 3
4. Tomatoes, quartered- 2
5. Curry leaves- 10
6. Ginger garlic paste- 1tbsp
7. Turmeric powder- pinch
8. Red chilli powder- 2tsp
9. Coriander powder- 1tsp
10.Coriander leaves- 1tbsp
11. Salt to taste
12. Oil- 1tbsp

PREPARATION OF PASTE BY ADDING WATER
1. Fresh coconut grated- 2 tbsp
2. poppy seeds/ khus-khus/ gasagasalu- 2tsp

METHOD
1. Heat oil in a pan and add chopped onions,green chillies and curry leaves to it. cook for 4 to 5mins till the onions turn transparent.
2. Now add ginger garlic paste to it and saute for 5mins. Now add turmeric powder, coriander powder, chilli powder and salt to it and mix thoroughly.
3. Add quatered tomatoes and boiled and cubed potatoes to it. cook for 5mins.
4. Now add the coconut and khus-khus paste to it. combine it.
5.  Now add a half cup of water to it and adjust salt and cook until you get desired gravy.
6. Finally add coriander leaves to it. Serve hot with rotis, Coconut rice and any flavoured rice.

Basmati kheer

INGREDIENTS

1. Basmati rice- 1cup
2. Whole milk- 3cups
3. Sugar- 1cup
4. Cashews- 5
5. Raisins- 10
6. Cardamom powder- 1tsp
7. Ghee- 2tbsp

METHOD


1. Initially wash the basmati rice with water and remove the water from it.
2. Now add some milk to the rice and cook it by continuously stirring and adding milk whenever necessary.
3. One the rice is well cooked smash the entire rice and now add some  more milk to it.
4. Now add sugar to it and stir well.
5. Heat ghee in a pan and add cashews and raisins to it  and fry it till it becomes golden brown. Add this to the rice mixture.
6. Now add cardamom powder to it. Add ghee to it and Serve hot.

SWEET PONGAL

INGREDIENTS
1. Raw rice- 1 cup
2. Moong Dal- 1cup
3. Jaggery - 2.5cups
4. Cashews- 10
5. Raisins- 15
6. Cardamom powder- 1tsp

METHOD
1. Pressure cook rice and moong dal.
2. Add  half cup of water to the jaggery and heat it until it melts completely. Now filter it to remove dirt that is present in it and add to the cooked rice. Stir until it is mixed well.
3. Heat ghee in a pan and add cashews and raisins to it. fry till it becomes golden brown and add it to the pongal.
4. Add cardamom powder to it
5. Add ghee to it and serve hot.

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