Carrot Laddu

Ingredients:

• Carrots - 1/4 Kg
• Bombay Rava - 1/4 Kg
• Cashewnuts - 25 gm
• Badams - 25 gm
• Pista Nuts - 25 gm
• Coconut - 1
• Ghee - 4 Table spoons
• Sugar - 1/4 Kg - If required more based on your taste

Procedure:

• First of all wash and peel off carrots. Now grate them.
• In the same way, grate one full coconut.
• Heat pan and fry cashewnuts, badams and pista nuts without oil. Now grind them well into fine powder.
• Heat another pan with 4 table spoons of ghee and slightly fry bombay rava.
• Now take a bowl. Add grated carrot, grated coconut, slightly fried bombay rava, finely grounded nut powder and sugar. Mix all the ingredients well. Now make laddus with the mixture.

* Serve them once they get dried for sometime.
* Easy to prepare and very good and healthy snack for children.

Pepper Rice

Ingredients:

• Boiled rice (pressure cook the rice) - 2 cups
• Oil - 2 to 3 Tea spoons
• Ghee - 2 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
• Curry Leaves - 2 stems
• Red dry chillies - 2 
• Green chillies - 2
• Pepper Powder - 3 Tea spoons
• Garlic - 4 pieces pounded
• Salt - To taste
• Coriander - For garnishing

Procedure:

• Heat oil and ghee in a pan. Add mustard, urud dal, Channa dal, jeera seeds and peanuts. Fry them till the mustard pops down.
• Now add red dry chillies, green chillies, pounded garlic, Onions, curry leaves. Fry them till the onions become transparent.
• Now add salt and pepper powder to the mixture. Fry them for 2 seconds.
• Now add 2 cups of boiled rice and mix the total ingredients well on a low flame.
• Finally garnish with chopped coriander and serve it hot.

* Very easy to prepare.
* No side dish required.
* Will be little spicy, since we are adding pepper powder.

Lemon Rice

Ingredients:

• Boiled rice (pressure cook the rice) - 2 cups
• Oil - 2 to 3 Tea spoons
• Lemon - 1 - Big
• Turmeric Powder - 1/2 Tea spoon
• 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
• Curry Leaves - 2 stems
• Red dry chillies - 2 
• Green chillies - 2
• Salt - To taste
• Coriander - For garnishing
• Methi Powder - 1/4 Tea spoon
• Inguva - A pinch
• Multigrain Powder - 3 Tea 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:

• Take boiled rice in a bowl and mix with the juice of one lemon and put it aside.
• Now heat oil in a pan. Add mustard, urud dal, channa dal, jeera seeds and peanuts. Fry them till the mustard pops down.
• Now add red dry chillies, green chillies, curry leaves, methi powder, inguva and turmeric powder. Fry them for a while and now add the rice (which has been mixed with lemon juice already). 
• Now add salt and mutigrain powder and mix all the ingredients on a low flame.
• Finally garnish with coriander and serve.

* Side dish is optional.
* Tastes good with groundnut chutney and potato fry.

Multi Flour Chapathi

Ingredients:

• Wheat Flour - 3 Table spoons
• Maida Flour - 2 Table spoons
• Rice Flour - 2 Table spoons
• Ragi Flour - 2 Table spoons
• Oats Flour - 1 Table spoon - Grind oats into fine powder
• Roasted Peanut powder - 2 Table spoons
• Salt - To taste
• Chilli Powder - To taste
• Onions - 2 - Large - Finely Chopped
• Green Chillies - 4 to 5 - Finely chopped - Capsicum can be used instead of chillies
• Curry leaves - 1 stem - (Optional)
• Oil - 2 to 3 tea spoons - Used while making dough

Procedure:

• Mix all the flours, Roasted peanut powder, Chopped onions, Chopped green chillies, chilli powder and curry leaves with water, salt and 3 tea spoons of oil.
• Make it soft and smooth like a chapathi dough.
• Leave the dough aside for 15 to 25 minutes.
• Heat a pan, now prepare the entire dough into chapathis and fry them pouring little oil on both sides.
• Serve hot with ginger chutney or tomato chutney or pudina chutney, based on your choice.
• Tastes good with tomato ketchup as well.

* Very healthy breakfast as well as snack.
* We can take this for dinner occasionally, instead of having normal chapathi.
* Children will like it and can be sent in their lunch boxes.

Wheat Rava Payasam

Ingredients:

• Wheat Rava - 1 cup  (We can readily get it in super markets)
• Milk - 2 cups
• Water - 1 1/2 cup
• Sugar - 1 cup (if required more or less than 1 cup based on your taste)
• Elachi Powder - As required
• Dry grapes - As required
• Cashewnuts - As required
• Badams - As required
• Pistachio nuts - As required (Optional)
• Ghee - 3 Table spoons

Procedure:

• Heat 2 table spoons of ghee in a pan and fry 1 cup of wheat rava, till the color changes to light brown.
• Heat a vessel on the other side, pour milk and water (for 1 cup of wheat rava, we are taking 2 cups of milk and 1 1/2 cup of water) and boil them.
• After 1 boil, add wheat rava which has been already fried by continuously stirring with out any lumps. Leave the mixture to boil till rava turns soft. If required, little water can be added in the middle of the process.
• Once Rava gets boiled, add sugar ( for 1 cup of rava - 1 cup of sugar can be added,) and stir the mixture till the sugar gets dissolved.
• Now switch off the stove. Add the remaining 1 table spoon of ghee before switching off the stove.
• Now fry the dry fruits in little ghee and garnish them finally.

* This will taste good when served hot.
* Wheat rava is very healthy compared to processed bombay rava. Wheat Rava will reduce the cholesterol levels in the body.
* Regular usage of Bombay rava is not recommended. Occasionally its ok. Slowly make a habit of using wheat rava for making upma, kesari etc.,,

Borugula Upma

Ingredients:

• Borugulu - 4 cups
• 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:

• Soak 4 cups of "Borugulu" in little water for 2 minutes, so that they become soft.
• Meanwhile heat 3 to 4 tea spoons of 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 the soaked ones (Borugulu - squeeze them a little so that excess water will come out) 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

* Easy to prepare and very healthy.
* Low fat breakfast and no side dish required.
* Can also be served as a snack.
* Same procedure for "Atukula Upma".

Beans - Moong Dhal Curry

Ingredients:

• Beans - 1/4 Kg
• Moong Dhal - 1 cup
• Oil - 2 to 3 Tea spoons
• Mustard (ఆవాలు) - 1/2 tea spoon
• Urud Dal (ఉదిపప్పు) - 1/2 tea spoon
• Jeera Seeds (జీలకర్ర) - 1/2 tea spoon
• Green Chillies - 3 to 4 Chopped
• Onions - 1 - Large - Finely chopped
• Tomatoes - 1 - Large - Finely chopped
• Curry Leaves - 1 stem
• Turmeric - 1/4 Tea spoon
• Dhaniya Powder - 1/4 Tea spoon
• Salt - To taste

Procedure:

• Take a cup of moong dhal and fry it in a pan with 1 tea spoon of oil till the color changes a little.
• Later moong dhal should be boiled by adding required water (Dhal should be covered by the water).
• Now heat pan with 2 to 3 tea spoons of oil, add mustard, urud dal, jeera seeds and fry them till the mustard pops down.
• Now add chopped onions, chopped green chillies, curry leaves and saute them for a while.
• Later add chopped tomatoes with turmeric powder, dhaniya powder and fry them.
• Now add chopped beans to this mixture and fry the whole for 5 minutes.
• Now add required water and salt (pieces should be covered by the water) and boil the whole mixture with beans till the pieces turn soft.
• Once beans gets boiled, the moong dhal we made already boiled also should be added to it. Later on fry the entire mixture till the water gets absorbed and serve it with rice or chapathi.

Vegetable - Ragi Semia Upma

Ingredients:

• Anil Ragi Semia -  1 Pack
• Cabbage           -  1/4 cup finely chopped
• Onions              -  1 no.s finely chopped
• Carrot              -   1 no.s finely grated
• Beans               -   4 to 6 finely chopped
• Peas                 -   1/4 cup boiled
• Capsicum         -   1/4 cup finely chopped
• Green Chillies   -    2 to 3 Chopped
• Curry leaves     -    1 stem
• Oil                   -    3 to 4 tea spoons
• Salt                  -    To Taste
• 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

* Vegetables can be added based on your taste. (Just like Mushroom, Gobi etc)

Procedure:     

• Heat oil and add mustard, urud dal, channa dal and jeera seeds. 
• Leave them till the mustard pop down. Later on add onions, green chillies, curry leaves and all the vegetables mentioned. 
• Fry them well, till they become soft  and then add Ragi semia. 
• Fry it for a while along with the vegetable mixture. 
• Now add water till the Ragi Semia mixture covered by water (No specific measure for the water to be added). 
• Now Add required salt and stir the entire mixture. 
• Cover the pan with a lid and leave it for 10 to 15 minutes till the water gets evaporated and the semia should turn soft. 
• Switch off the stove and garnish with corriander and chillies.

* Quick breakfast item and healthy as well. Preferably for working women and Bachelors.
* Pickle or chutney is optional

Potato Golden Fry

Ingredients:

• Raw Potatoes - Big - 5 No.s
• Chilli Powder - Based on taste
• Turmeric - 1/4 Tea spoon
• Salt - Based on taste
• Oil - 3 to 4 tea spoons
• Curry Leaves - 1 stem 
• Garlic   - 3 pieces pounded

Procedure:

• Chop the potatoes into small pieces and soak them in salt water, so that the pieces won't stick to the pan while frying.
• Later on drain the water, add chilli powder, salt and turmeric to the pieces and mix them well.
• Heat oil in a non-stick pan, add curry leaves and now add the potato mixture.
• Fry the potato pieces in low flame till they turn soft and later on little crispy.
• Finally add pounded garlic and switch off the stove

* Once you are done, don't close the pan with a lid. Pieces will turn soft.
* Great combination with sambar, Tomato Dhal and Rasam

Methi - Thur Dhal Fry

Ingredients:

• Thur Dal (కంది పప్పు) - 1/2 cup
• Methi Leaves (మెంతి ఆకు) - 1 cup
• Red Dry chillies - 2 to 3 No.s
• Oil - 2 to 3 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
• Onions - 1 No.s finely chopped
• Curry leaves - 1 stem
• Garlic - 1 to 3 pieces pounded
• Turmeric - 1/4 tea spoon
• Chilli powder - 1/2 tea spoon
• Dhaniya powder - 1/2 tea spoon
• Salt - Based on taste
• Coriander - As desired

Procedure:

• First of all soak Thur Dhal in water for 20 minutes and drain the water.
• Boil it in pressure cooker for 3 to 4 whistles.
• Now heat oil in pan and add mustard, urud dal, channa dal and jeera seeds. Wait till the mustard seeds pop down.
• Now add red dry chillies, onions, curry leaves, pounded garlic, turmeric and fry them well.
• Later add methi leaves and fry ithem along with the mixture. Don't add water. Leave the mixture to fry for 10 to 15 minutes.
• Later on add chilli powder, dhaniya powder, salt and boiled thur dhal and fry them for 5 to 7 minutes.
• Finally garnish with corriander and serve it.

* Great combination with chapathi and rice.
* Very healthy

Dhondakaya - Pappulapodi Vepudu

Ingredients:

• Dhondakayalu - 1/2 kg
• Oil - 3 to 4 Tea spoons
• Curry leaves - 2 stems
• Jeera Seeds (జీలకర్ర) - 1/2 tea spoon
• Garlic - 5 pieces pounded
• Multigrain Powder - 3 to 4 Tea spoons
• Turmeric - 1/4 Tea spoon
• Salt - Based on taste
• Chilli powder - 1 tea spoon
• Dhaniya Powder - 1 tea spoon

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

Procedure:

• First of all finely chop the vegetable (Chop them as wheels as shown in the picture)
• Heat oil in a non-stick pan and add jeera seeds, finely chopped vegetable wheels, curry leaves,pounded garlic, salt and turmeric.
• Fry the vegetable in low flame till the pieces turn soft and later on little crispy.
• Now add chilli powder, dhaniya powder, multigrain powder and fry them altogether for a while and switch off the stove.

* Once you are done, don't close the pan with a lid. Pieces will turn soft.
* Tastes good with plain rice, great combination with sambar and rasam.
* Healthy recipe, since we are adding multigrain powder and we are not deep frying the vegetable.
* Use only non-stick pans for frying. So that it will consume less oil.

Chicken Kabab

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 - 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
• Ajinomotto - 1/2 tea spoon
• Salt - To taste

Procedure for Marination:

• Take washed chicken in a bowl.
• Add 1/4 tea spoons of turmeric powder, chilli powder, dhaniya powder, garam masala 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 kabab:

• 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 sliced onions, cloves, chakka, 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, 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, Ajinomotto and 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 fry the chicken till it roasts completely. Masala should stick on to the pieces, as shown in the picture. The outer portion of the pieces will turn crispy.
• Serve it hot. Great combination with Tomato Dhal, Rasam and also this item serves as a side dish for fried rice etc.,, based on your choice.

* 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.

Chicken Gravy

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 (cinnamon) - 1 to 2 pieces
• Cloves - 5 to 6
• Onions - 2 - Big -Chopped
• Tomatoes - 2 - Medium - Finely chopped
• Green chillies - 2 - Make a slit in the middle
• Garlic - 7 to 9 pieces
• Ginger - a 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
• Ajinomotto - 2 pinches
• Salt - To taste

Procedure for Marination:

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

Procedure for making chicken Gravy:

• After one hour, just heat 1 tea spoon of oil in a pan and add few curry leaves and later add the marinated chicken and fry it for 2 minutes.
• Later on add water and allow chicken to boil. (Normally it will take 15 to 20 minutes to boil).
• Meanwhile, prepare masala. 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 few chopped onions,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, Ajinomotto and 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 some more water if needed.
• 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.

* Quantity of coriander powder should be double the quantity of chilli powder. Garam Masala should be half of the quantity of chilli powder. Dont use excess turmeric powder. Follow these measures while marinating as well as while preparing gravy.
* 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.

Whole wheat Bread Upma

Ingredients:

• Whole wheat bread slices - 10 to 15
• Oil - 3 to 4 tea spoons
• Mustard (ఆవాలు) - 1/2 tea spoon
• Urud Dal (ఉదిపప్పు) - 1/2 tea spoon
• Jeera Seeds (జీలకర్ర) - 1/2 tea spoon
• Onions - 2 - Large - Finely chopped
• Cury Leaves - 2 stems
• Tomatoes - 2 - Finely chopped
• Green chillies - 2 to 3
• Capsicum - Finely chopped
• Garam Masala Powder - 1/2 Tea spoon
• Turmeric - 1/2 Tea spoon
• Chilli Powder - 1/2 Tea spoon
• Dhaniya Powder - 1/2 Tea spoon
• Ajinomotto - 2 pinches
• Salt - To taste
• Lemon juice - few drops

Procedure:

• Firstly, make the bread slices into small pieces and put them aside.
• Meanwhile heat 3 to 4 tea spoons of oil in a pan, add mustard, urud dal, jeera seeds and fry them till the mustard pops down.
• Now add chopped onions, curry leaves, green chillies, finely chopped capsicum and saute them.
• Once done, add chopped tomatoes, turmeric powder, Chilli powder, Dhaniya powder, Garam Masala powder, Ajinomotto, and fry them well. (people who like to have egg, they can beat 3 eggs and add them at this point along with the mixture and later add the bread pieces and salt as required and fry them well till the pieces turn little crispy. People who don't like to have egg, simply continue with the next step.)
• Now add bread pieces and salt as required and fry them well till the pieces turn little crispy and mashy.
• Switch off the stove and add few drops of lemon juice.

* Quick breakfast item. Can be prepared with in minutes.
* Can also be served as a snack.
* Very healthy if prepared using Whole wheat brown bread.

Raddish n Cabbage Chutney

Ingredients:

• Raddish - small - 2 No.s
• Cabbage - Half - Finely chopped
• Onion - Big - 1
• Garlic - 5 Pieces
• Ginger - A small piece
• Curry Leaves - 2 stems
• Green chillis - 3
• Red dried chillis - 3
• Tomato - Big - 1
• Dhaniya seeds - Half tea spoon
• Corriander - Based on ur choice
• Tamarind - Lemon size
• Oil - required to fry the chopped vegetables n for seasoning the chutney - Max 4 tea spoons
• Jeera seeds - half tea sppon
• Mustard seeds - required for seasoning
• Urud Dal - 2 tea spoons
• Methi powder - a pinch
• Inguva - a pinch

Procedure:

• First of all boil the tamarind in little water and keep it aside.
• Switch on the stove and heat 2 tea spoons of oil in the pan. Just fry off chopped radish pieces along with ginger. Fry it for 5 min and keep it aside.
• Put an other pan, heat 2 tea spoons of oil. Put jeera seeds, dry chillies, green chillis,garlic, dhaniya seeds,urud dal,1 stem of curry leaves and chopped onions and fry for some time.
• Later add chopped tomatoes n corriander leaves and fry for some more time. Finally switch off the stove.
• Extract the tamarind juice by mashing it.
• Put all the fried ingredients along with required salt (max 1 1/2 tea spoon) and tamarind juice and grind well.

Seasoning the Chutney:

• Put a pan and heat 2 tea spoons of oil. 
• Add mustard seeds, little urud dal, jeera seeds,curry leaves,methi powder,inguva and chopped cabbage. 
• Fry them till the cabbage turns crispy and now add the grounded chutney. 
• Fry the chutney along with those ingredients for 5 to 10 min. 
• Take care that no water should be there.
• We can preserve this for 3 to 4 days.

* This chutney can be preserved for 1 week when refrigerated.

Paneer Jilebi

Ingredients:

• Paneer -           50 gm
• Maida Flour -  1 1/2 Table Spoon
• Salt -                A pinch
• Sugar Syrup - Prepare with 1 glass of water and half glass of sugar

Procedure:

• Grate the paneer and mix with maida and a pinch of salt. 
• Mix all the ingredients well and make it like a Poori dough (Should not add water). 
• Leave the mixture aside for half an hour. 
• Meanwhile prepare sugar syrup. 
• Later take a little amount of dough and prepare like jilebis. Just wind like a tortoise coil. 10 to 12 jilebis can be prepared with the whole dough. 
• Heat oil and deep fry these jilebis and put them into sugar syrup. 
• Serve them after an hour.

* Tastes better when chilled.

Gobi Pakoda

Ingredients:

• Cauliflower -   1 (small size)
• Maida Flour - 1 1/2 Table Spoon (Add little more if needed) - Required to marinate the pieces
• Corn Flour -    1 Table Spoon (Add little more if needed) - Required to marinate the pieces
• Chilli Powder -Based on your taste (Minimum of 2 tea spoons)
• Salt -                 As required (Minimum of half tea spoon) 
• Kesar color -    1/4 tea spoon 
• Curry Leaves - For garnishing

  Procedure:

• Cut the cauliflower into small pieces and wash them off with salt water. 
• Then mix maida, cornflour, chilli powder, salt and Kesar color with these pieces and marinate well, so that the flour should stick on to the pieces. 
• Leave the mixture aside for 15 minutes. 
• Heat oil for deep fry. 
• once the oil get heated up, fry these pieces into golden brown color and take them into a bowl with tissue papers. 
• Garnish with curry leaves, if required with onion wheels and capsicum.

*Tastes better if served hot with Tomato Ketchup