Veg Mixture

Ingredients:

• Puffed rice (Borugulu) - 4 to 5 cups
• Onion (Optional) -1 - Finely  chopped
• Carrots - 2 - Peeled off and chopped
• Capsicum - 1 - Finely chopped
• Tomatoes - 2 - Finely chopped
• Cucumber -  Peeled off and finely chopped
• Coriander - Finely chopped
• Sugar - 1/4 Tea spoon
• Salt - As required
• Chat Masala - 2 to 3 pinches
• Chilli powder - 1/4 Tea spoon
• Lemon juice - few drops

Procedure :

• Take a bowl, add finely chopped onion, chopped carrots, finely chopped capsicum, tomatoes,chopped cucumber, coriander, sugar, salt, chat masala, chilli powder, lemon juice and mix them well. Allow to rest the mixture for 5 to 10 minutes.
• After 10 minutes, add puffed rice (Borugulu) to the mixture and combine well.
• Serve immediately, so that the crisp taste of veggies and puffed rice exists.

- Tasty and healthy snack. Serves as a mid-day meal too.

- Cuts down the calories and fills the tummy.

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.