Pink Cabbage - Pepper Fry

Ingredients:

• Red Cabbage - 1 - Medium - Finely chopped and washed in salt water
• Oil - 3 Tea spoons
• Jeera Seeds - 1/4 Tea spoon
• Onion - 1 - Medium - chopped
• Green chillies - 2 - Sliced
• Curry Leaves - 1 stem
• Ginger - Small piece - Pounded
• Salt - To taste
• Pepper Powder - 1/2 Tea spoon

Procedure:

• Heat oil in pan, add jeera seeds and allow them to splutter.
• Add chopped onions, sliced green chillies, pounded ginger, curry leaves and saute till onion pieces turn transparent.
• Later on add finely chopped pink cabbage, salt as required and allow the whole mixture to cook.
• Finally add pepper powder, combine well and switch off the stove.
• Can be served along with rice/Chapathi

Baby corn - Capsicum Curry

Ingredients:

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Bitter Guard Fry

Recipe details will be updated soon......:-))

Stuffed Mirchi Bajji

Ingredients:

• Green chillies - 7 to 10
• Besan flour (Senagapindi) - 2 cups
• Rice flour (Biyyam pindi) - 1/2 cup
• Baking soda - 1/4 Tea spoon
• Hing - 2 pinches
• Chilli powder - 1/2 tea spoon (based on your taste)
• Salt - To taste
• Oil - for deep frying

Stuffing Ingredients:

• Onions - Finely chopped
• Corriander - Finely chopped
• Lemon juice - As required
• Salt - To taste
• Jeera powder - 1/2 Tea spoon
• Chat Masala - To taste

Procedure:

• Wash the green chillies well, slit them length wise and remove seeds.
• Take a bowl, mix besan flour, rice flour, baking soda, hing, chilli powder, salt and mix with water. Prepare batter with medium consistency.
• Meanwhile heat oil in pan for deep frying. Once the oil gets heated, dip the chillies (one by one) in batter and drop them in oil.
• Deep fry them until golden brown and take them aside into a plate with tissue papers.
• Prepare onion stuffing by adding all the above mentioned stuffing ingredients into a bowl and mixing them well.
• Once the additional oil gets absorbed, make a slit to the bajji, stuff the onion mixture and serve hot.
• Tastes gud with any chutney or pickle.

Double Ka Meetha

Ingredients:

• Bread Slices - About 6 to 7
• Sugar - 3/4 th Cup
• Milk - 3 Cups
• Condensed Milk (Milkmaid) - 2 to 3 Table spoons
• Water - 1 1/4 Cup
• Cardamom powder - 1/2 Tea spoon
• Safron - Few strands
• Toasted nuts (Cashewnuts, pistachios, almonds, etc.,, of your choice) - Fry them in little ghee
• Ghee - Required to toast the bread pieces

Procedure:

• Cut the bread into quarters (could be viewed in the picture)
• Add some ghee to the pan, toast the bread slices. Don't burn them. Toast till they turn golden brown on both the sides. Now arrange them in a deep container and keep aside.
•  Prepare sugar syrup by adding sugar and water. Once the syrup thickens, remove from heat and add cardamom powder.
• Boil the milk in a skillet and once after a boil, add condensed milk, safron strands and stir well.
• Now take the  container in which the bread slices have been arranged.
• First add sugar syrup over them and later on pour the milk mixture on top of sugar syrup.
• Garnish with toasted nuts.
• This can be served warm or chilled, based on your choice.

Cabbage Paratha

Ingredients:

• Wheat Flour - 3 cups
• Shredded Cabbage - 1 1/2 cups
• Ginger - Finely chopped - 1 tea spoon
• Chopped coriander - As desired
• Green chillies - Finely chopped - 1 tea spoon
• Salt - To taste
• Butter - For frying

Procedure:

• Take a bowl, mix salt in little water, add 2 tea spoons of oil and later on add all the ingredients ( wheat flour, shredded cabbage, chopped ginger, chopped coriander and chopped green chillies). Add required water and prepare like chapathi dough.
• Heat a pan, now prepare the entire dough into chapathis and fry them till golden brown by applying little butter on both sides.
• Serve hot with your favorite curry.
• Tastes good with cucumber Raitha.

Paneer Burji

Ingredients:

• Paneer - Scrambled - 200gms
• Capsicum - 1 - Chopped into cubes
• Oil - 2 Table spoons
• Onion - 1 - Finely chopped
• Green Chillies - 2 - Chopped
• Curry leaves - 1 stem
• Turmeric powder - 1/4 Tea spoon
• Garam masala powder - 1/2 Tea spoon
• Salt - To taste
• Coriander - Finely chopped - For garnishing

Procedure:

• Heat oil in pan, add finely chopped onions, green chillies, curry leaves, tumeric powder tand saute till the onion pieces turn transparent.
• Later on add chopped capsicum, garam masala powder, salt and stir fry the mixture till the capsicum gets cooked but still remains crunchy.
• Finally add scrambled paneer, combine the whole ingredients well and allow to cook for 7 to 8 minutes on occasional stirring.
• Garnish with chopped coriander and serve hot with rotis/chapathis.

Arati Dhantu (Banana Stem) vepudu

Ingredients:

•  Arati Dhantu (Banana Stem) - 1’ lenth
• Oil - 2 to 3 Tea spoons
• Mustard Seeds - 1/4 Tea spoon 
• Urud dal - 1/4 Tea spoon 
• Jeera seeds - 1/4 Tea spoon
• Green chillies - 2 - chopped 
• Red chillies - 3
• Onion - 1 - Medium - Finely chopped 
• Curry leaves - 1 stem 
• Salt - To taste
• Turmeric powder - 1/4 Tea spoon
• Fresh grated coconut - As desired (Optional)

Procedure :

• Cut the Banana stem into round slices, remove the fibers and cut into long stripes length wise.
• Put the chopped pieces in salt water in order to avoid discoloration.
• Heat oil in pan, add mustard, urud dal, dry chillies, jeera seeds and wait till mustard pops down.
• Later on add chopped onions, green chillies, curry leaves and saute them, till the onion pieces turn transparent.
• Once done, add banana stem pieces, salt, turmeric and sprinkle hand full of water. Close with a lid.
• Allow them to cook, till the pieces turn soft and the water gets completely absorbed.
• Finally garnish with fresh grated coconut, combine well and switch off the stove.
• Serves as a side dish for sambar, rasam etc.,,

Oats Dosa

Ingredients:

• Oats - 3 cups
•  Raw Rice - 1 cup
• Fenugreek seeds - 1 Tea spoon
• Urud dal - 1 cup
• Salt - To taste

Procedure:

• Soak raw rice and fenugreek seeds overnight.
• The next day morning, soak urud dal and oats (for 3 cups of oats, 2.5 cups of water) separately for an hour.
• After an hour, first of all blend raw rice and fenugreek seeds by adding 3/4th cup of water or more if required. Once done, add urud dal and grind the total mixture well.
• Once completed, pour the batter into a vessel and keep aside.
• Then, take oats which has been already soaked  and grind well until soft. No need to add water again. 
• Finally combine all the three batters together and mix with hand.
• Allow the batter to ferment for 8 hours and later on it should be preserved in refrigerator and can be used whenever we need.
• Once the fermentation is done, the batter is ready to use.Add some salt to the batter, heat a non-stick tawa, put some batter on it and prepare like a dosa. Enjoy with your favorite chutney. 

Note:

• Don't allow to ferment the batter for more than 8 hours. There are chances to spoil. So, preserve the batter in refrigerator after 8 hours without fail.    
• While fermenting the batter in a vessel, make sure that there should be some gap on top of the batter in the vessel. It avoids spilling of batter outside the vessel during fermentation

Crispy chilli baby corn fry

Ingredients:

• Baby corn - 200 Gms
• Maida flour - 1 Table spoon
• Rice flour - 1 Table spoon
• Corn flour - 2 Table spoons
• Lime juice - 2 Tea spoons
• Soya sauce - 1 Tea spoon
• Black pepper powder - 1/4 Tea spoon
• Capsicum - 1 - chopped
• Onions - 2 - Medium - chopped
• Ginger - 1 Tea spoon - Finely chopped
• Garlic - 1 Tea spoon - Finely chopped
• Green chillies - 1 Tea spoon - Finely chopped
• Salt - To taste
• Oil - To deep fry

Procedure:

• Mix maida, corn flour, rice flour, soya sauce, lime juice, salt and baby corn in a bowl and sprinkle little water, so that the ingredients will bind well.
• Heat oil in pan and deep fry the marinated baby corn pieces till golden brown and keep them aside.
• Heat another pan with  2 to 3 tea spoons of oil, add chopped onion, ginger, garlic, chillies and saute them till the onion pieces turn transparent.
• Later add chopped capsicum and stir fry the whole mixture for 2 to 3 minutes.
• Finally add fried baby corn, pepper powder, salt and gently combine the whole mixture, so that the ingredients should mix up well.
• Serve hot as an evening snack. It even tastes good as a side dish for fried rice.

Pesara Attu

Ingredients:

• Pesalu (Green gram) - 2 cups
• Raw rice - 1/2 cup
• Ginger - medium size piece
• Green chillies - 5 to 7
• Jeera seeds - 1 tea spoon
• Inguva - 3 pinches
• Baking soda - 2 pinches
• Salt - As required

Procedure:

• Soak green gram and raw rice over night.
• The next day morning, grind soaked green gram and raw rice along with chopped ginger, chopped chillies, salt and jeera seeds.
• Now, take the grounded batter in a a vessel, add inguva, baking soda and mix well.
• Add water to the batter as per your desired consistency and adjust salt if required.
• Meanwhile take another vessel, mix chopped onions, chopped coriander, jeera powder, pepper powder and little salt and keep aside.
• Heat pan, take a small amount of batter and put like dosa, sprinkle the chopped onion and coriander mixture( which has been already prepared and kept aside), pour oil and  turn it on to the other side.
• once this got fried on both sides, pesara attu is ready to serve with ginger chutney or ground nut chutney or tomato chutney etc.,, based on your choice.

Kadai Paneer

Ingredients:

• Paneer - 2 cups - cut into cubes
• Capsicum - 1 - cubed
• Onion - Large - 1
• Green chillies - 3
• Ginger garlic paste - 1 tea spoon
• Tomatoes - 2 - Pureed (To make tomato puree all u need to do is boil some water and to this boiling water add in the amount of tomatoes u want to puree. Remove the tomatoes from the water and place it on a plate and peel off the skin. Take these peeled tomatoes and put it in a blender and blend it till u find a smooth paste. Please do not add in any water while blending. Now the tomato puree is ready to use.)
• Kasuri Methi - 1 pinch
• Red chilli powder - 1 Tea spoon
• Turmeric Powder - 1/4 Tea spoon
• Jeera Powder - 1/2 Tea spoon
• Dhaniya Powder - 1/2 Tea spoon
• Coriander leaves - To garnish
• Oil - 4 Tea spoons
• Salt - As required

Procedure:

• Grind onion and green chillies into a fine paste, heat oil in a pan and fry this for 2 to 3 minutes.
• Add chilli powder, dhaniya powder, turmeric powder, ginger garlic paste, jeera powder and mix well frying for another minute. If needed, little water can be added.
• Later, add tomato puree to the mixture and fry till the oil comes out of it and should leave the borders of the pan.
• Now add capsicum, kasoori methi with some salt and fry for 3 minutes until the capsicum gets cooked but still crunchy.
• Finally add paneer cubes and gently combine the whole mixture till all the ingredients get mixed well.
• Now simmer for 3 minutes and switch off the stove.
• Garnish with chopped coriander and now kadai paneer is ready to serve with rotis or kulchas or chapatis or hot steamed rice.

Mango - Rava Kesari

Ingredients:

• Bombay Rava - 1 cup
• Water - 3 cups
• Mango pulp - 1 cup
• Sugar - 1/2 cup
• Ghee - 2 Table spoons
• Dry fruits (badam, cashew, raisins, pistachio nuts of your choice)

Procedure:

• Heat 2 table spoons of ghee in a pan.
• Add the dry fruits of your choice and fry them for a while. Once done, take the dry fruits aside leaving the ghee in pan.
• In the same pan, add Bombay rava and fry it for a while till it turns light brown.
• Later on add water and stir the mixture without any lumps and allow rava to cook.
• Finally add sugar, mango pulp and stir the whole mixture for 2 minutes.
• Once you feel the consistency is reached, switch off the stove and garnish with dry fruits.

Chinta Chiguru Pappu

Ingredients:

• Tamarind Leaves - 1 to 1 1/2 cups
• Tomatoes - 2 - Medium
• Onions - 2 - Medium
• Garlic - 3 pieces
• Turmeric Powder - 1/4 Tea spoon
• Green chillies - 6 to 7
• Thur Dhal - 1 cup
• Dhaniya Powder - 1/4 Tea spoon
• Salt - As required
• Red chillies - 2
• Oil - 2 to 3 Tea spoons
• Mustard - 1/4 Tea spoon
• Urud Dal - 1/4 Tea spoon
• Jeera Seeds - 1/4 Tea spoon
• Curry leaves - 1 stem
• Methi powder - 1 pinch
• Inguva - 1 pinch

Procedure:

• Take thur dal in a vessel and soak it for 20 minutes and drain the water.
• Later on take a pressure pan, add thur dhal and water till dhal gets covered by water.
• On top of thur dhal add chopped tomatoes, half onion, turmeric powder, dhaniya powder, garlic pieces, green chillies and pressure cook the whole content for 3 whistles.
• Once done, switch off the stove. Now add tamarind leaves and salt to the content existing in the pressure pan, close the lid and cook for 10 more minutes without placing the whistle on the lid.
• After 10 minutes, switch off the stove, slightly mash the whole content.
• Now heat oil in a pan, add mustard, urud dal, jeera seeds and wait till the mustard pops down.
• Later on add chopped onions ( 1 1/2 onion), curry leaves, dry chillies, methi powder, inguva and saute till the onion pieces become transparent.
• Finally add dhal+tamarind leaves (which has been already mashed) mixture to the fried content, along with required salt and water based on the consistency and allow to cook for 5 minutes with occasional stirring.
• Switch off the stove and serve with hot rice, dosa, idly... based on your choice. 

Beans - Coconut Curry

Ingredients:

• Beans - 1/4 kg - Washed and chopped
• Oil - 2 to 3 Tea spoons
• Mustard - 1/4 Tea spoon
• Urud Dal - 1/4 Tea spoon
• Channa Dal - 1/4 Tea spoon
• Jeera Seeds - 1/4 Tea spoon
• Dry chillies - 2 to 3
• Onions - 1 - Medium - Finely chopped
• Curry Leaves - 1 stem
• Grounded Coconut - Quantity as desired - Minimum of 1/2 cup
• Turmeric Powder - 1/4 Tea spoon
• Dhaniya Powder - 3 pinches
• Salt - As required

Procedure:

• Heat oil in a pan, add channa dal, mustard seeds, urud dal, jeera seeds and wait till the mustard pops down.
• Later on add dry chillies, finely chopped onions, curry leaves and saute them, till the onion pieces turn transparent.
• Later on add chopped beans, turmeric powder, dhaniya powder, salt and stir them for a while.
• Add required water to the mixture, close the lid and allow the content to boil.
• Once the pieces turn soft, add grated coconut and stir the entire mixture for 2 to 3 minutes.
• Finally add salt if required and switch off the stove.
• Serves as a healthy side dish for chapathi, sambar and it can be taken along with plain steamed rice as well.

Sorakaya Podupu Koora

Ingredients:

• Sorakaya (Bottle Gourd) - Big - 1
• Salt - As desired
• Oil - To deep fry the vegetable pieces
• Sompu - 1/4 tea spoon
• Jeera Seeds - 1/4 tea spoon
• Chakka - 1 to 2 pieces
• Cloves - 5 to 6
• Onions - 2 - medium - Sliced
• Tomatoes - 2 - medium - Finely chopped
• Green chillies - 2 - Make a slit in the middle
• Garlic - 5 to 7 pieces
• Ginger - a medium size piece
• Curry leaves - 1 stem
• Coriander - As required 
• Cashew nuts- 6 to 7
• Chilli powder - 2 tea spoons
• Dhaniya powder - 2 1/2 tea spoons
• Turmeric Powder - 1/4 Tea spoon
• Garam Masala Powder - 1 tea spoon

Procedure for piercing the Bottle Gourd:

• The speciality of the dish lies in its making procedure itself. The term "Podupu" means we completely pierce the Bottle Gourd and remove the water from it. Later on the making procedure follows.
• Take 1 big bottle Gourd and pierce it completely and deeply with out any gap with the help of a blunt needle or screw driver. You could see water oozes out of the vegetable through the minute holes which we made with the help of the screw driver. 
• Once this is done, coat the vegetable with salt, so that the water will come out completely. If possible put some weight on it after coating with salt and place it in a plate or vessel. After an hour we could see the water comes out completely. Later on cut the bottle gourd into medium size pieces, squeeze them and now this is ready for making curry. The entire process takes time, so make this ready the day before you cook this dish and refrigerate the chopped and squeezed bottle gourd pieces in an air-tight box.

Procedure for making curry with pierced bottle gourd pieces:

• Heat oil in a pan for deep fry, just squeeze the chopped bottle guard pieces and deep fry them till they turn light brown and put them aside.
• Meanwhile, prepare masala. Take sliced onions, ginger, garlic, cashew nuts, corriander and grind the ingredients well as a fine paste.
• Now heat pan with  5 to 6 tea spoons of oil. Add sompu, jeera seeds, cloves, chakka, finely chopped tomatoes, curry leaves, green chillies and fry them well.
• Later on add the paste which has been grounded already. Add chilli powder, Dhaniya Powder, Turmeric Powder, Garam Masala Powder and stir the mixture till the oil comes out of masala and also the masala should leave the borders of the pan.
• Later on add the bottle gourd pieces which have been already fried and kept aside.
• Care should be taken while adding salt, as we already coat the bottle gourd with salt in the piercing procedure. Add salt based on your taste and allow the pieces to  boil along with masala, till the gravy turns thick.
• Serves as a great combination with hot steamed rice.

Potlakaya Perugu Pachadi

Ingredients:

• Curd - 2 cups (Adjust the consistency by adding water if you feel the curd is too thick)
• Potlakaya (Snake gourd) - 1 -  Medium - Finely chopped
• Oil - 2 to 3 Tea spoons
• Mustard - 1/4 Tea spoon
• Urud Dal - 1/4 Tea spoon
• Jeera Seeds - 1/4 Tea spoon
• Onion - 1 - Large - Finely chopped
• Green chillies - 3 to 4 - chopped
• Curry leaves - 1 stem
• Red chillies - 2
• Ginger - Small piece - Pounded
• Turmeric - 1/2 Tea spoon
• Salt - Based on taste
• Methi powder - A pinch
• Inguva - 2 Pinches
• Coriander - Finely chopped

Procedure:

• Heat oil in pan, add mustard seeds, urud dal, jeera seeds and wait till mustard seeds pops down.
• Later on add finely chopped onions, green chillies, red chillies, curry leaves, pounded ginger and saute till the onion pieces become transparent. 
• Later on add a pinch of methi powder, 2 pinches of inguva, finely chopped snake gourd pieces, turmeric powder, salt and allow the whole content to cook, till the vegetable pieces turn soft.
• Once done switch off the stove and add it to the curd. Adjust salt and garnish with chopped coriander.
• Can be served with steamed rice and roti.

Beerakaya Pottu Vepudu

Procedure:

• If you are planning to cook ridge gourd (Beerakaya) curry today, then once you peel off the skin don't throw it aside. 
• Wash the Peeled off skin thoroughly, take it in a big plate, mix with little salt, chilli powder, turmeric powder and allow to dry under the sun (put it on the terrace) for whole day.
• Later on the cooking procedure follows.
• Heat 4 to 5 Table spoons of oil in a pan. Adjust oil based on the quantity to be fried.
• Fry these dried ridge gourd (beerakaya) peels for 1 minute or less and take them aside.
• A crunchy and variety side dish is ready to have with sambar, rasam, curd etc..,,based on your choice.
• Care should be taken while adding salt.

Fruit Custard

Ingredients:

• Milk - 1 Litre
• Custard Powder (Vanilla Flavor) - 50 Gm 
• Sugar - Based on taste - Minimum of 5 table spoons
• Bananas - 4
• Green Apple - 1
• Apple - 1
• Green seedless Grapes - 1 cup (optional)
• Pineapple - 1 cup (optional)
• Cashew nuts - As desired - chopped
• Pistachio nuts - As desired - chopped
• Raisins - As desired
• Badams - As desired - Chopped
• Tuity fruity - red and green - As desired

* Fruits can be added based on your choice and availability.

Procedure:

• Take 50gms of custard powder, mix it with 1 cup of water and keep it aside.
• Place a thick bottomed vessel on the stove, add 1 litre milk and allow it to boil.
• Once milk reaches to it's boiling point, add custard (which has been already mixed in water and kept aside) and stir the whole mixture without any lumps.
• Finally add sugar, stir the whole mixture well and switch off the stove and allow it to cool for sometime.
• Later on add all the chopped fruits, nuts and tuity fruity to the custard mixture and mix well.
• Refrigerate for 5 to 6 hours and serve.

* If desired, honey can be substituted to sugar.

Soya Granules dry curry

Ingredients:

• Soya Granules (Readily Available)  - 2 to 3 cups
• Oil - 3 to 4 Tea spoons
• Jeera seeds - 1/4 Tea spoon
• Onions - 1 - Finely chopped
• Green chillies - 2 to 3 - chopped
• Curry leaves - 1 stem
• Tomatoes - 1 - Large - finely chopped
• Cloves - 3 to 4
• Chakka - 1 piece
• Ginger - small piece - Pounded
• Garlic - 3 pieces - Finely chopped
• Turmeric powder - 1/4 Tea spoon
• Chilli Powder - 1/2 Tea spoon
• Dhaniya Powder - 1/4 Tea spoon
• Salt - To taste

Procedure:

• Take readily available soya granules in a vessel, add water and boil for 5 minutes and keep it aside. Allow them to soak till we complete the rest of the procedure.
• Heat oil in pan, add cloves, chakka, jeera seeds, finely chopped onions, curry leaves, green chillies and saute them till the onion pieces turn transparent.
• Later on add finely chopped tomatoes, turmeric powder, chilli powder, dhaniya powder and allow them to cook till the tomato pieces turn soft.
• Take  the soya granules which have been already soaked in hot water, squeeze them and add.
• Finally add salt and stir fry the mixture for 5 to 10 minutes.
• Switch off the stove and garnish with coriander.
• Can be served as a side dish and also tastes good with roti.

Munaga Aaku - Senagapappu Koora

Ingredients:

• Channa Dal - 1 cup
• Drumstick Leaves (Munaga Aaku) -  2 cups
• Oil - 2 to 3 Tea spoons
• Urud Dal - 1/2 Tea spoon
• Mustard seeds - 1/2 Tea spoon
• Jeera Seeds - 1/2 Tea spoon
• Red dry chillies - 2 to 3 No.s
• Green chillies - 2 to 3 No.s - chopped
• Onion - 1 - Large - Finely chopped
• Curry leaves - 1 stem
• Tomatoes - 2 - Large - Finely chopped
• Garlic - 3 pieces - Finely chopped
• Chilli Powder - 1/4 Tea spoon
• Turmeric Powder - 1/4 Tea spoon
• Dhaniya Powder - 1/4 Tea spoon
• Inguva - 2 pinches
• Methi powder - A pinch
• Salt - As desired

Procedure:

• First of all soak Channa Dal in water for 20 minutes and drain the water.
• Boil it in pressure cooker for 3 to 4 whistles. Dal should not become too soft.
• Now heat oil in a pan, add mustard seeds, urud dal, jeera seeds and wait till mustard pops down.
• Later on add finely chopped onions, green chillies, red chillies, curry leaves, chopped garlic and saute them till the onion pieces turn transparent.
• Now add methi powder, inguva, tomatoes, turmeric powder, chilli powder, dhaniya powder and allow the mixture to cook till the tomato pieces become soft..
• Once done, add boiled channa dal, salt and little water and stir fry the mixture for 2 to 3 minutes.
• Finally add drumstick leaves and leave the whole content to boil for 5 minutes. Adjust salt and consistency based on your taste
• Over boiling of drumstick leaves brings out sour taste. That is the reason we are adding drumstick leaves in the final step.
• Switch off the stove and serve hot with rotis or steamed rice.

Beet root Halwa

Ingredients:

• Beet root - 2 cups - Grated
• Boiled milk - 1 1/2 cups
• Ghee - 3 Table spoons
• Cashew nuts - For garnishing
• Raisins - For garnishing
• Badams - For garnishing
• Sugar - 1 cup
• Elaichi powder - For flavor

Procedure:

• Heat 1 table spoon of ghee in a pan and fry the dry fruits (cashew nuts, raisins, badams) till light brown.
• Once done take the dry fruits aside leaving the ghee in pan.
• Now add the remaining ghee to the pan and add the grated beet root and fry for 5 to 10 minutes.
• Once the grated beet root turns little soft, pour the milk and stir for 2 to 3 minutes. Leave the mixture till the beetroot gets completely cooked.
• Now add sugar and stir fry the mixture until it leaves the borders of the pan. 
• Once  the mixture reaches the desired consistency, finally add elachi powder and switch off the stove.
• Garnish with dry fruits and serve warm.

Pappu Charu

Ingredients:

• Thur Dal - 1 cup
• Tomatoes - medium - 6 - Finely chopped
• Oil - 3 Tea spoons
• Mustard seeds - 1/4 Tea spoon
• Urud dal - 1/4 Tea spoon
• Jeera Seeds - 1/4 Tea spoon
• Dry chillies - 4 to 5
• Curry leaves - 2 Stems
• Garlic - 5 pieces - Pounded
• Inguva - 2 to 3 pinches
• Methi powder - 2 pinches
• Pepper powder - 1/2 Tea spoon
• Jeera Powder - 1/4 Tea spoon
• Tamarind - small lemon size
• Coriander - Finely chopped
• Salt - As desired

Procedure:

• Soak the tamarind and keep it aside.
• Soak thur dal for 20 minutes. Later on drain the water and pressure cook thur dal for 4 whistles by adding fresh water.
• Heat oil in a pan, add mustard seeds, urud dal, jeera seeds and wait till mustard pops down.
• Later on add dry chillies, curry leaves, pounded garlic, methi powder, inguva, pepper powder, jeera powder and fry for 1 minute.
• Once done, add finely chopped tomatoes and allow the whole mixture to cook on occasional stirring till the tomato pieces turn soft.
• Later on, squeeze the juice from soaked tamarind and add it to the content in the pan.
• Finally add the boiled thur dal along with the water in which dal has been boiled.
• Now add salt and chopped coriander and allow the entire recipe to cook for 5 to 7 minutes.
• Switch off the stove and serve hot with steamed rice.

Tamarind Rice

Ingredients:

• Rice - 1 cup - Cooked (make sure the strands are separate)
• Seedless Tamarind - Big lemon size
• Oil - 4 table spoons
• Mustard seeds - 1/4 Tea spoon
• Channa Dal - 2 Tea spoons
• Dry chillies - 4 to 5
• Methi powder - 2 to 3 pinches
• Inguva - 2 to 3 pinches
• Urud dal - 1 Tea spoon
• Curry leaves - 2 stems
• Pea nuts - 1/2 cup
• Cashew nuts - 1/2 cup (optional)
• Salt - To taste

For making powder : 

• Dry roast the dhaniya seeds, dry chillies and methi seeds separately.
• Grind them separately.
• Once done, mix them and store in a plastic container. Can be used whenever we are making tamarind rice.
• More powder can't be used, since it give bitter taste to the rice.

Procedure:

• Soak tamarind in hot water for 20 to 30 minutes and blend until we get a thick paste.
• Later strain the paste by adding little water and keep it aside.
• Heat 2 table spoons of oil in a pan, add mustard seeds, channa dal, dry chillies and wait till mustard seeds pops down.
• Now add the strained tamarind paste, simmer and stir fry the whole mixture until the raw smell of tamarind goes off.
• Once tamarind paste reaches its consistency and begin to leave the borders of the pan, add methi powder and inguva.
• If this is done, switch off the stove and cool it.
• Meanwhile cool the rice on a plate.
• Once done, add the cooked tamarind paste, salt, methi dhaniya powder (which has already been grounded and kept aside) in pinches and combine well with the rice.
• Adjust powder and salt based on your taste.
• Finally, heat oil in pan, add dry chillies, urud dal, curry leaves and fry them. Take them aside.
• In the same pan, add little more oil, add ground nuts, cashew nuts and roast them.
• Finally mix the tempered lentils to the rice, combine well and serve.

Tomato Rice

Cabbage - Senagapappu Masala

Ingredients:

• Oil - 4 to 5 Tea spoons
• Cabbage - 1/4 Kg - Finely chopped
• Channa Dhal - 1 Cup - Washed and drained
• Sompu - 1/4 tea spoon
• Jeera Seeds - 1/4 tea spoon
• Chakka (Cinnamon sticks) - 1 to 2 pieces
• Cloves - 4 to 5
• Onions - 2 - Chopped
• Tomatoes - 2 - Big - Finely chopped
• Green chillies - 2 - Make a slit in the middle
• Garlic - 7 to 9 pieces
• Ginger - 1 medium size piece ( peel off and chop into small pieces. approx. 11 pieces)
• Curry leaves - 1 stem
• Coriander - As required 
• Cashew nuts- 6 to 7
• Chilli powder - 2 tea spoons
• Dhaniya powder - 2 1/2 tea spoons
• Turmeric Powder - 1/4 Tea spoon
• Garam Masala Powder - 1 tea spoon
• Salt - To taste 

Procedure:

• Boil chopped cabbage with little salt and keep aside. Dont pressure cook.
• Soak channa dal for 20 minutes and drain the water. Now, pressure cook channa dal for 3 to 4 whistles. Dal should not become mushy.
• For masala preparation, take chopped onions, ginger, garlic, cashew nuts, corriander and grind the ingredients well as a fine paste.
• Now heat pan with oil. Add sompu, jeera seeds, cloves and cinnamon sticks (chakka). Once they splutter, add slit green chillies and Curry leaves.
• Later on add the paste which has been ground already. Fry it well for 5 to 7 minutes. Once done, add finely chopped tomatoes, chilli powder, Dhaniya Powder, Turmeric Powder and stir the mixture till the oil comes out of masala and also the masala should leave the borders of the pan.
• Once done, add boiled cabbage and channa dal to the mixture. Add water if required.
• Now add salt and adjust spice according to your taste. Allow the whole curry to boil till the gravy turns thick.
• Finally add garam masala powder, stir well for 2 minutes and switch off the stove. Garnish with chopped coriander. Serve hot with steamed rice.
• Also serves as a good combination with Dosa, Idly, Poori, Chapati.

* I have not used coconut in this dish.
* Instead of using coconut, am using cashew nuts for gravy purpose. If needed coconut milk can be used.

Carrot - Mushroom Fry

Ingredients:

• Carrots - 3 to 4 - Peeled off and grated
• White Mushrooms - 10 to 15 - Washed with salt water and sliced into small pieces
• Oil - 2 to 3 Tea spoons
• Jeera Seeds - 1/4 Tea spoon
• Onions - 1 - Large - Chopped
• Green Chillies - 3 - Chopped
• Curry Leaves - 1 stem
• Chilli Powder - 1 Tea spoon
• Dhaniya Powder - 1/2 Tea spoon
• Turmeric powder - 1/2 Tea spoon
• Salt - To taste

Procedure:

• Heat oil in a pan and add jeera seeds, curry leaves, chopped onions, green chillies and saute them till the onion pieces become transparent.
• Later on add mushroom pieces, grated carrot, salt, turmeric powder, stir them well and close with a lid. Allow them to cook till they become soft. (Approximately for 10 minutes)
• Later on add chilli powder, dhaniya powder and salt if needed.
• Stir fry the entire mixture well without any moisture and switch off the stove and serve hot

* Very easy to prepare and consumes less time.
* Great combination with chapathi. Can also be served as a side dish for sambar, Dal, etc.,,
* Good for health due to the combination of vegetables we are using. Mushroom and carrot always serves as a great combination of vegetables.

Moong Dal - Masoor Kichidi

Ingredients:

• Moong Dal - 1 cup
• Raw rice - 1 cup - Washed
• Oil - 3 Tea spoons
• Ghee - 2 Tea spoons
• Mustard Seeds - 1/4 Tea spoon
• Urud Dal - 1/4 Tea spoon
• Jeera Seeds - 1/4 Tea spoon
• Cloves - 3
• Chakka - As small piece
• Ginger - Small piece - Pounded
• Onions - 2 - Medium - Sliced
• Green chillies - 3 - Sliced
• Curry Leaves - 1 Stem
• Coriander - As required
• Tomatoes - 2 - Medium - Finely chopped
• Turmeric Powder - 1/2 Tea spoon
• Salt - To taste (Minimum of 1 Tea spoon)

Procedure:

• Heat oil and ghee in a pressure cooker bottom or in a vessel to pressure cook. (Based on your choice)
• Add mustard seeds, urud dal, jeera seeds and wait till mustard seeds pops down.
• Now add sliced onions, chillies, pounded ginger, cloves, chakka, curry leaves and saute them, till the onion pieces become transparent.
• Later on add 1 cup of moong dal and fry the mixture till the moong dal turns to light brown.
• Once the color changes, add finely chopped tomatoes, turmeric powder and fry the entire mixture till the tomato pieces turn soft.
• Finally add washed rice, 4 1/2 cups of water, coriander, salt and stir the whole contents well. Now pressure cook for 4 whistles.
• Once done, stir kichidi and serve hot with the pickle of your choice.

Kakarakaya Pulusu

Ingredients:

• Bitter Guard - 1/4 Kg - Washed in salt water, peeled off (due to the nodule kind of structure, we experience bitter taste, so we are peeling off the skin to some extent) and sliced into pieces
• Oil - 3 to 4 Tea spoons
• Mustard Seeds - 1/4 Tea spoon
• Urud dal - 1/4 Tea spoon
• Jeera Seeds - 1/4 Tea spoon
• Onions - 2 - Medium - Finely chopped
• Green chillies - 2 - Sliced
• Garlic - 5 pieces - Pounded
• Tomatoes - 2 - Medium - Finely chopped
• Tamarind - Big Lemon size
• Turmeric powder - 1/2 Tea spoon
• Chilli powder - 1 Tea spoon
• Dhaniya powder - 1/2 Tea spoon
• Salt - To taste
• Methi powder - 1/4 Tea spoon
• Jaggery - 1 small piece

Procedure:

• Soak the tamarind and keep it aside.
• Heat oil in a pan, add mustard seeds, urud dal, jeera seeds and wait till mustard pops down.
• Now add finely chopped onions, green chillies, pounded garlic and saute them till the onion pieces become transparent.
• Later on add sliced bitter guard pieces, methi powder, salt, turmeric and fry them for 5 minutes.
• Now add finely chopped tomatoes and allow the entire mixture to cook, till the bitter guard pieces turn soft.
• Once done, add chilli powder, dhaniya powder and fry the contents for 2 to 3 minutes.
• Finally add squeezed tamarind juice, required water, salt and allow to boil till the curry turns thick.
• Finally add a small piece of jaggery and cook it for 2 more minutes.
• Switch off the stove and serve with hot steamed rice.

Corn Potato Soup

Ingredients:

• Potatoes - 2 - Small
• Sweet Corn - 200 gms
• Onion - 1 - Small - Sliced
• Biryani Leaf - 1
• Melted Butter - 2 to 3 Tea spoons
• Garlic - 4 Pieces
• Salt - To taste
• Pepper Powder - To taste

Procedure:

• Boil the potatoes, peel them off, mash them and keep aside.
• Take sweet corn in a mixie jar and grind into fine paste.
• Now heat butter in a pan, add biryani leaf, onions, garlic and saute them till the onion pieces become transparent.
• Later on add grounded corn paste and stir the whole mixture well.
• Now add required water and stir well for 5 minutes.
• Later on add mashed potato, salt, pepper and stir the whole content. Add water, if u feel the mixture is very thick. Once they got boiled switch off the stove and filter them.
• After filtering, Serve the soup hot preferably with a starter.

Chicken Pepper Fry

Ingredients:

• Chicken - 1/2 kg (washed,marinated and boiled)
• Oil - 5 to 6 Tea spoons
• Sompu - 1/4 tea spoon
• Jeera Seeds - 1/4 tea spoon
• Chakka - 1 to 2 pieces
• Cloves - 3 to 4
• Onions - 2 - medium - Sliced
• Tomatoes - 1 - medium - Finely chopped
• Green chillies - 3 - Make a slit in the middle
• Garlic - 4 to 6 pieces
• Ginger - a medium size piece
• Curry leaves - 1 stem
• Pepper Powder - 3 Tea spoons
• Coriander - As required
• Salt - To taste

Procedure for Marination:

• Take washed chicken in a bowl.
• Add 1/4 tea spoons of turmeric powder, chilli powder, dhaniya powder and 1/2 tea spoon salt, mix them well along with the chicken and leave the mixture aside for 1 hour.

Procedure for making chicken Pepper Fry:

• After one hour, just heat 1 tea spoon of oil in a pan and add few curry leaves and later add this marinated chicken and fry it for 2 minutes.
• Later on add water (chicken should be covered by water) and allow the chicken to boil. (Normally it will take 7 to 13 minutes to boil).
• Meanwhile, prepare masala. Take ginger, garlic, corriander and grind the ingredients well as a fine paste.
• Now heat pan with  5 to 6 tea spoons of oil. Add sompu, jeera seeds, cloves, chakka and fry them for a while.
• Later on add chopped onions, curry leaves, green chillies and saute them till the onion pieces become transparent.
• Now add chopped tomatoes and fry for 2 more minutes and later on add the paste which has been grounded already. stir the mixture till the oil comes out of masala and also the masala should leave the borders of the pan.
• Later add boiled chicken, along with the water in which the chicken has been boiled. Add salt if required.
• Just stir fry the chicken till it roasts well. Finally add pepper powder and fry it for 5 more minutes.
• Switch off the stove and serve hot.

* Easy to prepare
* Great combination with Tomato Dhal, Rasam and also this item serves as a side dish for fried rice etc.,, based on your choice.

Guthi Vankaya Koora

Ingredients:

• Brinjals - 1/4 Kg
• Roasted Peanuts - 90gm
• Dhaniya Seeds - 1 1/2 Table Spoon
• Methi Seeds - 1/4 Tea spoon
• Dry Chillies - 7 to 8
• Jeera Seeds - 1/2 Tea spoon
• Oil - 4 to 5 Tea spoons
• Cloves - 2
• Mustard Seeds - 1/4 Tea spoon
• Urud Dal - 1/4 Tea spoon
• Onions - 2 - Medium - Finely chopped
• Tomatoes - 2 - Medium - Finely chopped
• Curry Leaves - 2 Stems
• Tamarind - Lemon size
• Turmeric Powder - 1/4 Tea spoon
• Salt - To taste

Procedure:

• Cut the brinjals in such a way, to stuff masala into it and soak them in water. Also soak the tamarind in water separately.
• Heat pan and add dry chillies, methi seeds, dhaniya seeds and fry them for 5 minutes.
• Now take a mixie jar, add roasted peanuts, fried dry chillies, dhaniya seeds, methi seeds, salt as required and grind them into fine powder.
• Now stuff the powder as required inside the brinjals and keep the remaining powder aside.
• Now heat oil in a pan, add cloves, jeera seeds, mustard seeds, urud dal and wait till the mustard pops down.
• Now add chopped onions, curry leaves and saute them, till the onion pieces become transparent.
• Now add chopped tomatoes and fry the whole mixture till the tomato pieces become soft.
• Later on add the stuffed brinjals and fry them till the color changes to light brown.
• Now squeeze the tamarind juice and add it to the brinjal mixture. Also add turmeric powder, the remaining powder used for stuffing and salt if required.
• Pour required water to the mixture and mix the whole content well and close the pan with a lid.
• Allow the curry to boil till the brinjal become soft. 
• Switch off the stove and serve with hot steamed rice.

Idli Upma

Ingredients:

• Idlies - 4 to 5
• Oil - 3 to 4 tea spoons
• Mustard (ఆవాలు) - 1/2 tea spoon
• Urud Dal (ఉదిపప్పు) - 1/2 tea spoon
• Channa Dal (సెనగ బేదలు) - 1/2 tea spoon
• Jeera Seeds (జీలకర్ర) - 1/2 tea spoon
• Peanuts - 1 Table spoon Roasted
• Onions - 2 - Large - Finely chopped
• Cury Leaves - 2 stems
• Tomatoes - 2 - Finely chopped
• Red dry chillies - 2 to 3
• Green chillies - 2 to 3
• Multigrain Powder - 2 to 4 Tea spoons
• Turmeric - 1/2 tea spoon
• Lemon Juice - To taste
• Salt - To taste
• Coriander - For garnishing

Method to prepare Multigrain Powder:

• Take all kind of grains (such as kandhi pappu, pesara pappu, udhi pappu, pachi senaga pappu) in equal parts and fry them separately without oil.
• Now fry 1 to 2 tea spoons of jeera seeds, dry chillies (based on taste - minimum of 3), curry leaves (1 to 3 stems), Nuvvulu (1 tea spoon) altogether separately.
• Now grind them altogether and make as fine powder. Salt shouldn't be added so that the powder can be preserved and used for some other dishes.

Procedure:

• Mash idlies first and keep the content aside.
• Heat oil in a pan, add mustard, urud dal, channa dal, jeera seeds and fry them till the mustard pops down.
• Now add chopped onions, curry leaves, peanuts, green chillies, red dry chillis and saute them.
• Later on add chopped tomatoes, turmeric powder and fry them.
• Now add mashed idli to the mixture, add salt, multigrain powder and fry it for 2 to 3 minutes.
• Finally switch off the stove, sprinkle the lemon juice,garnish with coriander and serve hot

* Useful because we are preparing this with the idlis remained in the morning without wasting them.
* Can be served as a good evening snack.

 

Beerakaya Senagapappu Masala

Ingredients:

• Oil - 3 to 4 Tea spoons
• Beerakayalu (Ridge Gourd) - 1/4 Kg - Sliced into small pieces
• Channa Dhal - 1 Cup - Washed and drained
• Sompu - 1/4 tea spoon
• Jeera Seeds - 1/4 tea spoon
• Chakka - 1 to 2 pieces
• Cloves - 4 to 5
• Onions - 2 - medium - Sliced
• Tomatoes - 2 - medium - Finely chopped
• Green chillies - 2 - Make a slit in the middle
• Garlic - 4 to 6 pieces
• Ginger - a medium size piece
• Curry leaves - 1 stem
• Coriander - As required 
• Cashew nuts- 6 to 7
• Chilli powder - 2 tea spoons
• Dhaniya powder - 2 1/2 tea spoons
• Turmeric Powder - 1/4 Tea spoon
• Garam Masala Powder - 1 tea spoon
• Salt - To taste 

Procedure:

• For masala preparation, take sliced onions, ginger, garlic, cashew nuts, corriander and grind the ingredients well as a fine paste.
• Now heat pan with oil. Add sompu, jeera seeds, cloves, chakka, finely chopped tomatoes, curry leaves, green chillies and fry them well.
• Later on add the paste which has been grounded already. Add chilli powder, Dhaniya Powder, Turmeric Powder, Garam Masala Powder and stir the mixture till the oil comes out of masala and also the masala should leave the borders of the pan.
• Now add finely chopped Ridge Gourd pieces and channa Dal to the mixture. Add water if required.
• Now add salt based on your taste and allow the whole curry to boil until the gravy turns thick. We can pressure cook the content instead of normal cooking. It saves time. Pressure cook for 4 whistles.
• Later on switch off the stove and serve hot with hot steamed rice.
• Great combination with Dosa, Idly, Poori, Chapati.

* I have not at all used coconut in this dish.
* Instead of using coconut, I am using cashew nuts. It will be yummy if you are not using coconut for masala curries. Instead of coconut try using cashew nuts for gravy purpose.
* For Idly and Dosa, let the gravy be little watery (side dish purpose)

Mavidikaya Pachadi

Ingredients:

• Raw Mango - 1 - Medium Size
• Turmeric Powder - 1/2 Tea spoon
• Chilli Powder - Based on your taste (Minimum of 2 Tea spoons)
• Salt - To taste
• Oil - 3 to 4 Tea spoons
• Mustard Seeds - 1/4 Tea spoon
• Urud Dal - 1/4 Tea spoon
• Jeera seeds - 1/4 Tea spoon
• Red chillies - 2 to 3
• Inguva - 4 pinches
• Methi powder - 1/4 Tea spoon

Procedure:

• Slice the mango and grate it.
• Take a container, add the grated mango, chilli powder, salt and mix the contents well.
• Heat oil in a pan, add mustard seeds, urud dal, jeera seeds, red chillies and fry them till the mustard pops down.
• Now add methi powder, inguva, turmeric and finally add the grated mango mixture to it. Stir the entire mixture well for 5 to 7 minutes and switch off the stove.
• Great combination with curd rice. Can be served with hot steamed rice.

* Easy to prepare and can be stored for 3 to 4 days.
* Can be stored more than 5 days when refrigerated.

Apple - Musk melon N Pineapple Salad

Ingredients:

• Apple - 1 cup sliced
• Musk melon - 1 cup mashed
• Pineapple - 1 cup sliced
• Sugar - Based on taste
• Dry Fruits - Based on taste

Procedure:

• Take a bowl, add muskmelon pieces and mash them.
• Now add apple pieces, pineapple pieces, dry fruits, sugar and mix them well.
• Keep the content in the refrigerator and serve cool.

* Very healthy.
* Can be served as a snack as well as a mid-day meal.
* Honey can be used instead of sugar for the people who are in diet.

Munakkadala Vepudu

Ingredients:

• Drumsticks - 5 to 6
• Turmeric Powder - 1/4 Tea spoon
• Salt - To taste
• Oil - 2 to 3 Tea spoons
• Mustard - 1/4 Tea spoon
• Urud Dal - 1/4 Tea spoon
• Jeera seeds - 1/4 Tea spoon
• Onion - Meduim - 1 - Finely chopped
• Curry Leaves - 1 stem
• Garlic - 3 pieces - Pounded
• Tomato - Medium - 1 - Finely chopped
• Chilli powder - 1/2 Tea spoon
• Dhaniya Powder - 1/4 Tea spoon
• Ground nut powder - 3 to 4 Tea spoons
• Coriander - To garnish

Method:

• Cut the drumsticks and take the pieces in a vessel. Pour water, so that the pieces should be covered.
• Now add little turmeric, salt as desired and allow the pieces to boil for 15 to 20 minutes (Until they become soft).
• Now heat oil in a pan and add mustard, urud dal, jeera and wait till the mustard pops down.
• Later on add finely chopped onions, curry leaves, pounded garlic and saute them, till the onions become transparent.
• Now add chopped tomatoes, chilli powder, dhaniya powder and allow the whole mixture to fry for sometime (till the tomato pieces become soft).
• Now add the boiled drumstick pieces along with the water in which the pieces have been boiled.
• Add salt if required and stir fry the mixture till it becomes dry.
• Finally add groundnut powder and switch off the stove.
• Garnish with coriander and now the dish is ready to serve.

* Very easy to prepare and serves as a side dish.

Tomato - Egg Curry

Ingredients:

• Eggs - 2 - Boiled
• Oil - 3 to 4 Tea spoons
• Mustard - 1/4 Tea spoon
• Urud Dal - 1/4 Tea spoon
• Jeera Seeds - 1/4 Tea spoon
• Onions - 2 - Big - Finely chopped
• Green chillies - 4 - Finely sliced
• Curry leaves - 1 stem
• Garlic - 4 - Finely Sliced
• Tomatoes - 4 - Big - Finely chopped
• Turmeric Powder - 1/4 Tea spoon
• Chilli Powder - 1 Tea spoon
• Dhaniya Powder - 1/2 Tea spoon
• Methi Powder - 2 Pinches
• Salt - To taste
• Coriander - To garnish

Method:

• Take boiled eggs and make small slits on four sides for each (Because of  slits on four sides, egg will absorb enough salt and spice from the tomato curry and tastes good).
• Now heat oil in a pan, add mustard, urud dal, jeera seeds and wait till the mustard pops down.
• Now add finely chopped onions, green chillies, curry leaves, garlic, methi powder and saute them, till the onion pieces become transparent.
• Later on add  finely chopped tomatoes, turmeric powder, chilli powder, dhaniya powder, salt and fry them all together. Now close the pan with a lid and allow the mixture to boil, until the tomato pieces become soft. Add water if needed.
• Later on add boiled eggs to the mixture and allow the curry to boil for 5 to 10 minutes.
• Garnish with coriander and serve.

* This curry can be served with rice, chapathi, poori and dosa, based on your taste

Moong Dhal - Chow chow Kootu

Ingredients:

• Moong dhal - 1 cup
• Chow chow - 1 - Medium - Sliced
• Turmeric powder - 1/4 Tea spoon
• Salt - To taste
• Oil - 3 to 4 Tea spoons
• Mustard - 1/4 Tea spoon
• Urud Dal - 1/4 Tea spoon
• Jeera Seeds - 1/4 Tea spoon
• Onion - 1 - Medium - Finely sliced
• Green chillies - 4 - Finely chopped
• Red chillies - 2
• Curry Leaves - 1 stem
• Garlic - 4 pieces - sliced
• Tomato - 1 - Big - Finely chopped
• Dhaniya Powder - 1/4 Tea spoon
• Methi powder - 2 pinches
• Inguva - 2 pinches
• Coriander - To garnish
• Multigrain powder - 2 Table spoons

Method to prepare Multigrain Powder:

• Take all kind of grains (such as kandhi pappu, pesara pappu, udhi pappu, pachi senaga pappu) in equal parts and fry them separately without oil.
• Now fry 1 to 2 tea spoons of jeera seeds, dry chillies (based on taste - minimum of 3), curry leaves (1 to 3 stems), Nuvvulu (1 tea spoon) altogether separately.
• Now grind them altogether and make as fine powder. Salt shouldn't be added so that the powder can be preserved.
• Can be used for Bittergaurd fry, potato fry etc. based on your taste

Method:

• Heat a pan without oil and fry moong dal for sometime (minimum of 7 minutes).
• Now take a vessel, add fried moong dal, sliced chow chow, salt, turmeric powder and pour water. Boil them till the moong dal and chow chow turns soft.
• Now heat a pan with oil, add mustard, urud dal, jeera seeds and wait till the mustard pops down.
• Later on add finely chopped onions, curry leaves, green chillies, red chillies, inguva, methi powder and saute them, till the onion pieces turn transparent.
• Now add finely chopped tomatoes, dhaniya powder and fry the whole mixture.
• Finally add the boiled moong dal and chow chow pieces to the mixture, add multigrain powder and allow them to cook for 10 to 15 minutes.
• Now garnish with coriander and serve.

* Very nice dish, because of the combination we are using. Chow chow is good in fibre and also a watery vegetable. Moong Dal is rich in proteins.

* When we consume proteins and fibres as a combination, its very good for health.

* Serves as a good side dish with rice and chapathi.

Jeera Rice

Ingredients:

• Basmathi Rice - 1 1/2 cup
• oil - 3 Tea spoons
• Ghee - 2 Tea spoons
• Jeera seeds - 1 Tea spoon
• Sompu - 1/2 Tea spoon
• Biryani Leaf - 1
• Cloves - 3
• Chakka - 1/2 Piece
• Onions - 1 - Large - chopped
• Green Chillies - 5 to 6 chopped
• Curry Leaves - 1 stem
• Ginger - Medium size piece
• Garlic - 6 Pieces
• Coriander - 1 Fist full chopped
• Ajinomotto - 2 Pinches
• Salt - Based on taste

Procedure:

• Wash  the rice and drain completely.
• Take 1 1/2 cup washed Basmathi rice in a vessel and pour 2 1/2 cups of water. (Measure - For 1 cup of Basmathi rice, add 1 1/2 cup of water). Keep the vessel aside.
• Grind Ginger, garlic and chopped coriander into a fine paste.
• Heat oil and ghee in a pan, add jeera seeds, sompu, biryani leaf, chakka, cloves and fry for a while.
• Now add chopped onions, chillies, curry leaves and saute them, till the onion pieces become transparent.
• Later on add ginger, garlic, coriander paste, which has been grounded already.
• Fry the entire mixture, till the oil comes out of it and the mixture should leave the borders of the pan.
• Add ajinomotto and 1/4 tea spoon salt to the mixture.
• Now pour the entire mixture into the vessel, which contains basmathi rice and water. Add required salt, stir the ingredients well and pressure cook the entire mixture for 4 whistles.
• Later on stir it slightly and serve hot with your favorite curry.

Tomato Pappu

Ingredients:

• Thur Dal (కందిపప్పు) - 1 cup
• Oil - 3 to 4 Tea spoons
• Mustard Seeds - 1/4 Tea spoon
• Urud Dal - 1/4 Tea spoon
• Jeera seeds - 1/4 Tea spoon
• Onions - 2 - Medium -Chopped
• Green chillies - 5 -Chopped
• Curry leaves - 2 stems
• Red chillies - 2
• Garlic - 4 pieces - Chopped
• Inguva - 4 pinches
• Methi powder - 4 pinches
• Tomatoes - 4 - Medium - Finely chopped
• Turmeric Powder - 1/4 Tea spoon
• Chilli Powder - 1/4 Tea spoon
• Dhaniya Powder - 1/4 Tea spoon
• Tamarind - Small lemon size
• Salt - To taste
• Coriander - To garnish

Procedure:

• Take thur dal in a vessel and soak it for 20 minutes and drain the water. Later on add water and pressure cook dhal for 5 whistles. On the other side, soak tamarind.
• Now heat oil in a pan, add mustard, urud dal, jeera seeds and wait till the mustard pops down.
• Later on add chopped onions, red chillies, chopped green chillies, curry leaves and saute them, till the onion pieces become transparent.
• Now add inguva, methi powder and later on add chopped tomatoes.
• Later, add turmeric powder, chilli powder, dhaniya powder and fry the entire mixture well. Tomato pieces should become soft.
• Now squeeze the tamarind juice and add it. Add required salt.
• Finally add slightly mashed thur dhal, add water if required and allow to cook for 10 to 15 minutes.
• Finally garnish with corriander and serve hot with steamed rice.

* before cooking Dhal, such as Thur dhal, channa dhal, moong chal etc.,, allow dhal to soak for 20 minutes, so that the bad elements in them will drain off.

Syamadhumpala Vepudu

Ingredients:

• Syamadhumpalu - 1/2 Kg
• Oil - 4 tea spoons
• Curry Leaves - 2 stems
• Chilli Powder - 2 Tea spoons
• Turmeric Powder - 1/2 Tea spoon
• Dhaniya Powder - 1 Tea spoon
• Garam Masala Powder - 1 Tea spoon
• Salt - As required (Minimum of 1 Tea spoon)
• Garlic - 4 Pieces pounded

Procedure:

• Wash the vegetable (Syamadhumpalu) well. Take them in a vessel, add water and pressure cook for 2 whistles.
• Now peel off the skin and cut them into medium size pieces (as shown in the picture).
• Take the pieces in a vessel, add chilli powder, dhaniya powder, turmeric powder, garam masala powder, salt and mix all the ingredients well.
• Now heat oil in a pan, add the vegetable pieces (which have been mixed and kept aside), curry leaves and stir fry them till the pieces turn little crispy.
• Finally add pounded garlic and serve hot.

* Nice combination with sambar, fried rice, etc.,

Pachi Pulusu

Ingredients:

• Tamarind - Big lemon size
• Oil - 3 to 4 Tea spoons
• Mustard Seeds - 1/2 Tea spoon
• Jeera Seeds - 1/2 Tea spoon
• Urud Dal - 1/2 Tea spoon
• Curry Leaves - 2 Stems
• Onions - 2 - Large - Chopped
• Green chillies - 4 to 5 Chopped
• Methi powder - 4 to 5 Pinches
• Inguva - 4 Pinches
• Garlic - 5 to 7 Pieces chopped
• Coriander - For garnishing
• Salt - As required

Procedure:

• Soak tamarind in little water and keep it aside.
• Heat oil in a pan, add mustard seeds, urud dal, jeera seeds and wait till mustard pops down.
• Later on add chopped onions, chopped green chillies, chopped garlic, curry leaves and saute them, till the onion pieces become transparent.
• Add methi powder, Inguva and fry the entire mixture.
• Now add squeezed tamarind juice and required salt.
• Add water if required and allow it to boil till it turns thick.
• Switch off the stove and garnish with coriander.

* Can be served with hot rice and pongal.

Carrot, Beans & Capsicum Curry

Ingredients:

• Carrot - 200 gms - Chopped
• Beans - 1/4 Kg - Chopped
• Capsicum - 1 - Large - Chopped
• Onions - 1 - Medium - Chopped
• Green chillies - 2 - Chopped
• Curry leaves - 1 stem
• Oil - 3 to 4 Tea spoons
• Mustard seeds - 1/4 Tea spoon
• Urud Dal - 1/4 Tea spoon
• Jeera seeds - 1/4 Tea spoon
• Chilli powder - 1/2 Tea spoon
• Dhaniya powder - 1/4 Tea spoon
• Turmeric powder - 1/4 Tea spoon
• Salt - As required

Procedure:

• Heat oil in a pan, add mustard seeds, urud dal, jeera seeds and wait till mustard pops down.
• Now add chopped onions, chopped green chillies, curry leaves and saute them, till the onion pieces become transparent.
• Later on add chopped carrot, capsicum, beans, and fry them for 5 minutes.
• Add required salt, turmeric powder, chilli powder, dhaniya powder and fry the entire mixture well.
• Now add water, so that the pieces should be covered by water.
• Allow them to boil, till the pieces turn soft.
• Stir fry the mixture, till the curry becomes dry without moisture. (As shown in the picture)

* Can be served with plain rice, as a side dish to chapathi,sambar, rasam etc.,,
* Very healthy dish.

Beerakaya - Tomato Curry

Ingredients:

• Beerakayalu - 1/4 Kg - peeled off and chopped
• Oil - 3 to 4 Tea spoons
• Mustard - 1/4 Tea spoon
• Urud Dal - 1/4 Tea spoon
• Jeera Seeds - 1/4 Tea spoon
• Onions - 1 - medium - Finely chopped
• Green chillies - 1 - Make a slit to it
• Curry leaves - 1 stem
• Garlic - 4 - Finely chopped
• Tomatoes - 1 - Big - Finely chopped
• Turmeric Powder - 1/4 Tea spoon
• Chilli Powder - 1 Tea spoon
• Dhaniya Powder - 1/4 Tea spoon
• Roasted Peanut powder - 2 1/2 Tea spoons
• Salt - To taste
• Coriander - To garnish

Method:

• Heat oil in a pan, add mustard, urud dal, jeera seeds and wait till the mustard pops down.
• Now add finely chopped onions, green chillies, curry leaves, garlic and saute them, till the onion pieces become transparent.
• Later on add  finely chopped tomatoes, turmeric powder, chilli powder, dhaniya powder and fry them all together. Now add chopped vegetable pieces (Beerakaya mukkalu) along with required salt.
• Add little water and close the pan with a lid and allow the mixture to boil, until the vegetable pieces become soft.
• Finally add roasted peanut powder and stir the mixture well.
• Switch off the stove and garnish with coriander. 

* Can be served with hot steamed rice.
* Can also be served as a side dish.

Fruit Chat

Ingredients:

• Apple - Sliced
• Pineapple - Sliced 
• Grapes - As required
• Banana - Sliced
• Cashewnuts - Sliced
• Badams - Sliced
• Pista - Sliced
• Dry grapes - As required
• Dates - Sliced
• Oats - As required (Minimum of 2 tea spoons)
• Corn Flakes - As required (minimum of 2 tea spoons)

Method:

• Take all the ingredients in a bowl and mix them well.
• Various fruits can be used based on your taste and as per the season.
• Serve it instantly, so that the chat will be crunchy.

* Very healthy snack. Can also be taken as a mid-day meal.
* Great snack for children and also to the people who are in diet.

Cauliflower - Capsicum Pepper Fry

Ingredients:

• Cauliflower - 1 - Sliced into small pieces
• Capsicum - 1 - Finely chopped
• Onions - 1 - Large - Finely chopped
• Garlic - 4 Pieces - Finely chopped
• Curry leaves - 1 stem
• Oil - 2 to 3 Tea spoons
• Mustard - 1/2 Tea spoon
• Urud Dal - 1/2 Tea spoon
• Jeera Seeds - 1/2 Tea spoon
• Green Chillies - 2 - Make a slit in the middle
• Salt - To taste
• Dhaniya Powder - 1/4 Tea spoon
• Turmeric Powder - 1/4 Tea spoon
• Pepper Powder - 1 1/2 Tea spoon
• Ajinomotto - 1/2 Tea spoon
• Corriander - Finely chopped to garnish

Method:

• Cut the cauliflower into small pieces and soak them in salt water for 20 minutes.
• Now heat oil in a pan. Add Mustard, Urud dal, Jeera seeds and wait till the mustard pops down.
• Now add finely chopped onions, capsicum pieces, garlic, curry leaves, green chillies and saute them, till the onions turn transparent.
• Later on add Cauliflower pieces, turmeric powder, dhaniya powder, salt, Ajinomotto and fry them well.
• Close the pan with a lid and allow the mixture to fry. No need to add water.
• Once the cauliflower pieces turn soft add pepper powder and garnish with corriander.

* Nice combination with chapathi.
* Easy to prepare and a healthy dish.
* Usage of cauliflower reduces cancer causing agents in our body. So, try to use cauliflower atleast once in a week.