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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