Thepla-e'-Egg-Sweetcorn rolls

Ingredients:
For thepla
Wheat flour:1 cup
Besan:1/2 cup
cornflour:1tbsp
Ajwain powder:1tsp
Haldi:1/4 tsp
Redchillipowder:1tsp
Kasuri methi:2 tsp
Salt to taste
Oil:1tsp
Dhaniya powder/Garam masala:1tsp

For covering thepla with egg:
Eggs:2
Onion:1 finely chopped
Chillipowder:1/4tsp
Salt to taste
Pepper powder:1/4tsp

For stuffing:
Sweet corn:1 cup
Butter:1/4tsp
Salt to taste
Pepper:1/2 tsp
chillipowder:1/4tsp

Procedure:
Knead the dough for thepla by mixing all ingredients and adding little water at a time to make a soft dough and keep aside
Mix eggs, onion, chillipowder, salt and pepper and keep aside
Cook Sweetcorn using dash of butter, salt, pepper and chillipowder and keep aside
Divide the dough into small round balls and rollout to round theplas
Heat tava and cook the thepla on one side. turn over and spread the egg mixture on the cooked side
When the other side is cooked turn over and cook the egg side
Turn over and place the sweet corn in center and roll the theplas. close the edges and one corner with little egg mixtureand let it cook.
Take away and prepare the remaing theplas in similar way.

Yummy Thepla-e'-Egg-Sweetcorn rolls are ready to be served. Can be had with Curd(pinch of salt and chillipowder) or nimbu achar or tomato sauce.

Kandula Masala curry(Red Toor Dal Whole)

Kandulu:1 cup(washed and soaked overnight)
Onion:1 finely chopped
Tomato:2 cut into pieces
Turmeric powder: pinch
Greenchillies:2
Ginger garlic paste:1/2tsp
Coriander:1/2 bunch
Curry leaves:5-6
Garam masala:1/2 tsp(make powder of dhaniya, cloves, ilaichi,biryani leaves, patta)
Salt to taste
Oil 1 tsp
Chillipowder: 1/2 tsp

Procedure:

• Heat oil in pressure cooker
• Add Onions and fry till golden brown
• Add Green chillies,ginger garlic paste and turmeric powder and fry for 1 min
• Add curry leaves and fry for a min
• Add tomatoes and fry till 2-4 min
• Add Kandulu(Toor dal) and fry for 2 min
• Add 2-3 cups of water(depends on the gravy consistency you want)
• Add rest of ingredients except garam masala and coriander and close the cooker lid
• PRessure cook for 7-8 whistles.
• Once pressure is released open the lid add Garam masala and coriander and cook on low flame for 2-3 mins

Kandulu garam masala curry is ready to be served. Tastes best with Roti, Naan, poori.

Sravana masam pooja and lalitha parayanam.

 

Yesterday being the last Friday of shravana masam, we have done Lalitha Parayanam and Vadibiyyam for Sammakka and Saralamma.

 

Naivedyams offered:

Paramannam,

Bobbatlu

Poornalu

Pulihora

Daddojanam

Sanagalu

Vada

Poori

Rava Kesari

 

Aloo Khorma

Ingredients:

Potato: 2big boiled and cut into cubes
Green chillies: 2-3 slit and cut
Onion:2 medium(1 chopped and 1 for paste)
Curd: 1cup
Red chillipowder:1 tsp
Salt to taste
Garam masala: 1/2tsp
Oil: 1tsp
Tadka seeds:1tsp
Curry leaves:7-8
Coriander:1/2 bunch chopped

Procedure:

• In mixie make a paste of curd, onion and chillies,little water and keep aside.
• Heat oil in a pan
• add Tadka seeds and curry leaves fry till tadka is golden
• Add onion and fry till golden brown
• Add Potato and fry for 1-2 mins
• Add curd and cook for 1-2 mins on low-medium flame
• Add salt, chilli powder and cook on low flame till oil starts releasing and gravy turns nice orange color
• Add garam masala and cook for 1-2 mins
• Add coriander and Dishout

Aloo Khorma is ready to be served. Tastes Yummy with Poori/Chapathi.

Saboodan vada

Ingredients:
Saggubiyyam/Sabuddan:1 cup(soaked for atleast 1-2 hours and drained)

Onion 1 chopped (Optional wont use when cooking during fasting)

Besan:1/2 cup

Rice flour:1 tbsp

Green chillies:1-2(Chopped)

Coriander: chopped tsp

Dhaniya powder:1/2tsp

Chilli powder:1/2 tsp

Salt to taste

Oil:For Deep frying

Procedure:

• In a bowl take Sabuddan and add The rest of ingredients
• Mix well to make a batter moist enough to make vadas(Add little water if required)
• Heat oil in kadai
• Make small vadas and deep fry them in the oil 

Yummy Sabudan vadas ready to be served.

Sabudan kichdi

Ingredients:
Saggubiyyam/Sabuddan:1 cup(soaked for atleast 1-2 hours and drained)
Onion 1 chopped (Optional wont use when cooking during fasting)
Green chillies:2-3
Ground nuts:Roasted and split
Oil:1tsp
Turmeric: a pinch
Tadka seeds(Talimpu ginjalu):1tsp(Jeera/Jilakarra/Cumin+Mustard/Rai/Avalu+Chana dal+Urad dal)
curry leaves:8-10
Salt to taste
Coriander for garnish
For powder:
Groundnut/Roasted chana dal:1tbsp
Red chillies:2-3
Tamarind: 1 small piece(1 inch)
Dry Coconut powder(Optional):1tsp
Make a powder of all these ingredients

Procedure:
Heat oil in a pan
Add Tadka seeds and let them splutter
Add onions+Green chillies and fry till golden brown
Add ground nuts
Add curry leaves and fry for few seconds
Add turmeric
Add Sabuddan(The sabuddan should be little dry and seperate by this time after it is drained)
Fry for 1-2 mins
Add salt and Powder prepared above and mix well and fry for 1-2 mins.
Garnish with coriander leaves

Sabudan kichdi

Yummy Sabudan kichdi is ready to be served. can avoid onion during fasting. Healthy and nutritious food.

Maida Murkulu

Ingredients
Maida:1 cup
Salt to taste
Sesame seeds(til/Nuvvulu):1tbsp
Chillipowder:1tsp
Oil for deep frying

Procedure:

• Tie the Maida in a muslin cloth and Place on the top plate of idli stand.
• Steam for approx 45 mins-1 hour
• Maida must have lost all the gluten by now.
• Add Sesame seeds(Til/Nuvvulu), Salt to taste and chilli powder and Knead the dough by adding luke warm water to make soft atta.
• Make star murukku rounds and deep fry in oil to make crispy murukulu

Yummy crispy evening tea time snack is ready. Can be stored in air tight container upto 15 days.

Parval Aloo Pepper Fry

Ingredients:
Parval:1/4 kg(Chopped)
Aloo(Potato):1 medium(chopped)
Onion:1 medium(Chopped)
Green chillies:2-3 slit and sliced
Pepper powder:1/2 tsp
Oil: 1tsp
Salt to taste
Curry leaves:8-10
Tadka(Urad dal+Chana dal+Cumin seeds(jeera)+Mustard seeds) seeds: 1 tsp
Ginger garlic paste:1/2 tsp

Procedure:

• Heat oil in a pan
• Add tadka seeds and let them splutter
• Add onions and fry till goldn brown
• Add Green chillies, curry leaves and ginger garlic paste and fry for 1-2 mins
• Add the Parval and fry till 1/2 cooked
• Add aloo at this time
• Fry till both Parval and aloo are cooked.
• Add Salt and Pepper powder and cook for 2-3 mins

Parval aloo Pepper fry is ready. You can have it with Rice/Chapathi/Phulka/Naan.

Khichdi Recipe

Ingredients:
Rice: 1 cup
Moong dal:1/2 cup
Chana dal : 1/2 cup(optional)
Onion:1 chopped
Ginger garlic paste: 1tsp
Green chillies:1-2
Pudina+Coriander: 1 tbsp.
Whole garam masala:1 elaichi+1/2 inch piece of dalchini+1/4 tsp of shajeera+1 clove
Salt to taste.
Oil: 1tsp

Procedure:

• Wash the Rice+Moondal and keep aside. If you wish to use chana dal(soak atleast for 3 hours or overnight and use)
• Heat oil in pressure cooker/Handi/Nonstick vessel
• Add whole garam masala and fry for a min
• Add onions and fry till golden brown
• Add the green chillies and ginger garlic paste and fry for 2 mins
• Add pudina and Coriander and fry for a min
• Add 2.5 cups of water(For 1 cup of rice + 1/2 cup of moong dal if you add chana dal also add another 1/2 cup of water)
• Add salt to taste and let it boil.
• When water starts boiling.
• Add the rice+Moong dal.
• Cook till all the water is absorbed and rice is done.

Kichdi is ready to be served. Can be served with Pudina chutney or Sambhar or Peanut chutney or Plain curd(Believe me it tastes good even with plain curd)

 

Pongal(hot) Recipe

Ingredients:
Moong Dal:1/2 cup
Rice:1/2 cup
Khaju pieces 1 tsp
Whole pepper: 1 tsp
Pepper powder: 1tsp
Green chillies: 3-4 slit
Ghee+Oil:1tsp
Salt to taste.

Procedure:

• Wash the rice+Moong dal and keep aside
• Heat ghee+Oil in pressure cooker
• Add Whole pepper, Green chillies and khaju and fry for 2 mins
• Add Pepper powder and fry for few seconds
• Add the rice+moongdal after straining the water
• Stir for 2-3 mins
• Now add 3-4 cups of water(Depending on how soft/loose you want the pongal to be)
• Add salt
• Close the pressure cooker and pressure cook for 3 whistles
• After the pressure is released open the lid and dish out. Add little ghee(about 1/2 or 1/4 tsp) and mix well. Garnish with fried green chillies and Fried khaju if you wish.

Yummy pongal is ready to be served. Can have it as is or with any pickle.

cabbage khorma

Cabbage: 1 cup chopped
aloo:boiled and mashed 1 small/medium(Optional)
Onion:1
Tomato:1-2 small
Curd:1 cup
Salt to taste
Pepper: 1/4 tsp
Chillipowder:1tsp
Green chilli:1 finely chopped
Turmeric:1/4tsp
Garam masala:1/2 tsp
Coriander:finely chopped:1tsp
Corn flour: 1tsp
Sugar:1/4 tsp
Oil:1tsp
Procedure:

• Heat oil in a pan
• Add onions(1/2 chopped remaining 1/2 will be used for gravy) and green chilli and fry till golden brown
• Add cabbage and fry till cooked
• Add boiled and mashed aloo and blend them well and cook for 4-5 mins
• Add salt(only for the cabbage will add separately for gravy), Pepper powder, 1/2 tsp chilli powder.
• Mix well and cook for 4-5 mins
• Make a paste of remaining onion and tomato.
• Add curd, salt, remaining chillipowder, turmeric and cornflour and 1/2 cup water and blend in the mixer.
• Add this gravy paste to the cabbage mixture and cook till oil starts releasing and thickens.
• Add sugar(Balances the flavors and gives rich color to the curry) garam masala, coriander and cook for 1-2 minutes and then remove from flame.

Cabbage khorma is ready to be served. Tastes good with Roti/Naan/Paratha/Khulcha

Pani poori or golgappa or gupchup

For Water:
For 1 litre water
50gms black salt
30 gms jeera dry roasted
30 gms black pepper
5-10gms lemon salt(nimmuppu)
Make a powder of all these and mix in water
Greenchillies:3-4
Coriander leaves:10gm
Pudina leaves:10gm

Make a paste of all ingredients and mix in water
Add salt to taste and  your pani is ready.


For poori:
1 cup sooji
2 cup maida
1 tsp dalda/hot oil
salt:1/4tsp
Knead a hard dough using above ingredients by adding little water
Once ready keep aside for 30 mins
now roll into round chapathi's and cut it into small pooris using a lid/mould of required size
Heat oil in a pan and deep fry the pooris


For stuffing
Green peas(Dry):1 cup soaked overnight
Salt to taste
chillipowder 1/2tsp
chat masala 1/4tsp
dhaniya powder 1/2 tsp
coriander leaves:1tsp
Onion 1 finely chopped
Carrot grated:1cup


Procedure:
Pressure cook the soaked peas for 1-2 whistles
mash it with spatula lightly
In a pan add the above mashed peas
Add salt, chillipowder, little pani prepared above
All masalas and cook for 3-4 minutes
Stuffing for pani puri is ready


Take poori, make a small hole stuff with peas mixture, onion, carrot and dip in the water and have it


Yummy pani poori is ready to be served.

Mixed Veg Curry 2

Carrot: 1 cup finely chopped
Potato:1 cup Diced into small pieces
Spring onions:1 cup
French Beans:1 cup(Finely chopped)
Any other veggies like peas/cauliflower etc.
Coriander: 1tbsp
Pudina:1tbsp
Kuskus(Gasalu):1tbsp
Badam:8-10
Tomato:1 big
Onion:1 big
Garam masala:1tsp
Dhaniya powder:1tsp
Salt to taste
Chillipowder:1tsp
Greenchillies:2 slit and chopped
Oil:1 tsp
Turmeric:1/4 tsp
Ginger garlic paste:1/2 tsp

Procedure:

• Heat oil in a pan
• Add spring onions Saute them for a min
• Add ginger garlic paste
• Add carrot, beans and saute them for 2-3 mins
• Add potato and saute them for a min
• Close the lid and let it cook till vegetables are cooked and soft
• Dry roast kus kus
• Make a paste of badam and kuskus
• Make a paste of onion+Tomato
• Once veggies are cooked
• Add onion tomato paste
• Let it cook for 2-3 mins
• Add kuskus badam paste add 1 cup water
• Add Turmeric and mix well
• and cook on slow flame till oil starts releasing
• Add salt and chillipowder cook for 1-2 mins
• Add garam masala and dhaniya powder and cook for 1-2 mins

Mixed Veg curry is ready to be served. Tastes good with Roti/Naan/Khulcha/Fried rice/Biryani's

Chinta Chiguru royyalu(dry/Fresh)

Ingredients
Chinta chiguru(tender tamarind leaves):1cup
Vatti royyalu(dry prawns):1 tbsp(can use fresh also)
Onion:1 big finely chopped
Green chillies:3-4 slit
Oil:1tsp
Salt to taste
Chilli powder:1/2 tsp

Procedure:

• Heat oil in a pan
• Fry the vatti royyalu/Fresh prawns and take it aside once cooked.
• Add onions and green chillies
• Fry till light brown
• Add the fried vatti royyalu/Fresh Prawns.
• Fry for 2 mins
• Add chinta chiguru and fry till lightly cooked
• Add chilli powder and salt to taste
• cook for 2-3 mins

Chinta chiguru vatti royyalu is ready to be served.

Ulli(Onion) charu

Ingredients

Tamarind Pulp extracted:1 cup(from lemon size tamarind)
Besan/Wheat flour: 1 tbsp
Onions: 1 big chopped
Green chillies:3-4 slit
Oil 1 tsp
Jeera+Mustardseeds+uraddal+chanadal-1ts[
Salt to taste
Chillipowder:1tsp
Curry leaves:8-10
coriander leaves: 1 bunch

Procedure:

• Heat oil in a pan
• Add tadka seeds
• Add curry leaves
• Add onion and Green chillies
• Fry till soft and light pink
• Add tamarind pulp
• Add about 1 cup water
• Let it simmer for atleast 5 mins
• Add salt to the mixture
• Mix water in the Besan/wheat make a thin paste
• Add the mixture to boiling tamarind water
• simmer for 5 mins
• Add chillipowder
• Add dhaniya leaves.
• (Add garam masala/Dhaniya powder if desired)
• Simmer for another 2-3 mins

Onion Charu is ready to be served.

Kattu charu

Kattu charu

Ingredients:

Dal boiled water: 2 cups(While preparing any dal like tomato/ palak etc add extra water and using a ladle carefully take out only water).
Onion: 1 finely chopped
Salt to taste
Oil 1 tsp
Jeera+Mustard+uraddal+chanadal-1tsp
curry leaves:8-10

Procedure:
Add salt to the dal water
Heat oil in a pan
Add tadka seeds
Add Onions
Add curry leaves
Saute a little and add to the dal water

Kattu charu is ready to be served.
This is really good for small kids who eat soft and loose rice. Highly nutritious.

Lauki Saboodan Kheer(Bottle gourd Saboodan Kheer)

Ingredients

Saboodan:1 cup
Lauki/bottle gourd/sorakaya:1 cup grated
Khoya:1/2 cup
Ghee: 1tbsp
Dry fruits: khaju,badam,pista,kishmish
Sugar: as per taste
Milk: 1.5 cup
Procedure:

• Heat little ghee and fry the dry fruits and keep aside
• In the same ghee(if required add a little more)fry the saboodan and add water cook and keep aside
• Frying the saboodan in ghee ensures that they are not sticky
• Heat remaining ghee and fry the grated lauki till golden brown
• Add the khoya and fry till golden
• Add cooked saboodan, sugar and milk
• Cook for 3-4 mins till mixture comes together
• Garnish with dry fruits

Lauki saboodan kheer is ready to be served.

Saboodan can be skipped if not available or not interested.

Mutton Fry

Ingredients:
1/4 kg mutton
1 big Onion(chopped)
Chillipowder:1tsp
Salt to taste
Garam masala:1 tsp
Gingergarlic paste:1tsp
Pudina+coriander leaves: 1 tbsp
Haldi:1/4 tsp
Oil:1tsp


Procedure:

• Clean the mutton and marinate with 1/2 tsp gingergarlic paste 1/2tsp chillipowder and pinch of haldi.
• Pressure cook for just 1 whistle(so that mutton cooks easily)
• Heat oil in a pan
• Add chopped onions and fry till pinkish and cooked
• Add the pre cooked mutton and cook till the mutton is cooked
• Add salt and chilli powder
• Cook for 3-4 mins
• Add garam masala and cook for 1-2 mins

Your mutton Fry is ready to be served

Gongura Mutton curry

Ingredients:
1/4 kg mutton 
1 cup gongura (leaves seperated and cleaned)
1 big Onion(chopped)
Chillipowder:1tsp
Salt to taste
Garam masala:1 tsp
Gingergarlic paste:1tsp
Pudina+coriander leaves: 1 tbsp
Haldi:1/4 tsp
Oil:1tsp


Procedure:

• Clean the mutton and marinate with 1/2 tsp gingergarlic paste 1/2tsp chillipowder and pinch of haldi.

• Pressure cook for just 1 whistle(so that mutton cooks easily)

• Heat 1/2 tsp oil in a pan and add gonguraleaves and cook till soft

• Remove and keep aside

• Add remaining oil to pan

• Add chopped onions and fry till pinkish and cooked

• Add the pre cooked mutton and cook till the mutton is cooked

• Add salt and chilli powder

• Cook for 3-4 mins

• Add cooked gongura to this

• Cook for 2-3 mins

• Add garam masala and cook for 1-2 mins

Your gongura mutton is ready to be served

Soya Paratha

Ingredients:

1 cup Nutella Soya Granules

1 tsp chillipowder

1 tsp dhaniya powder

1 medium onion chopped

1 green chilli chopped

salt to taste

1 tsp oil

Wheat flour:1 cup

ghee: 1tsp

salt a pinch

Procedure:

•     knead the dough by adding 1 tsp ghee a pinch of salt. cover with a muslin cloth and keep aside
•     Heat oil in a pan and add onions, Green chillies and cook till golden brown.
•     Soak Nutella Soya Granules in water. Squeeze water and add to onions.
•     Fry a little bit for 1 -2 mins.
•     Add salt, chilli powder and mix well and cook for 2 mins.       
•     add dhaniya powder and cook for 1 min
•     take the mixture to a plate and cool
•     Make small balls of the mixture and keep aside
•     make small dough balls
•     take each ball flatten a bit stuff with Nutella mix ball and roll into paratha. Heat tava and cook the parathas

Paratha is ready to be served. Can be served with dahi and achar or any other gravy curry.

Double ka meetha

Ingredients:
Bread slices: 6(atleast 1-2 days old just leave it in open so that they become crisp.
Oil+Ghee: for shallow fry
Sugar:1 cup
Khoya: 1cup(optional)
Elaichi powder:1 tsp
Dry fruits:Kaju,kishmish,badam,pista fried in ghee 1 tbsp

• Cut the bread slices in sandwich shape(if using khoya) or small cubes(if not using khoya) and shallow fry in hot oil+ghee
• Once golden brown remove and keep aside
• Add 1-2 tsp of sugar to khoya and fry till sugar melts and khoya releases beautiful aroma and thickens
• Let it cool(optional)
• Add water to sugar and make syrup of 1 thread consistency. Add elaichi powder
• Take 2 fried bread slices stuff make a sandwich with khoya stuffing and dip in sugar syrup. Take out and garnish with dry fruits and serve.(if using khoya)
• Add the fried bread slices to sugar syrup and garnish with dry fruits

Double ka meetha is ready to be served

chicken 65

Ingredients:
Chicken boneless diced: 1/4kg
Egg:1
Salt to taste
Food color:red
Chilli powder:1.5tsp
Ginger Garlic Paste:1tsp
Dhaniya Powder:1tsp
Pepper Powder:    1/4 tsp
jeera  Powder:    1/2 tsp
Corn Flour:2 tsp
Lemon Juice:    1 tbsp
Oil - for deep frying
12 Curry Leaves
6 halved Green Chilies
1 big onion slices to season
Curd:1tbsp(optional)
Lemon - 1/2 wedge just to season

Procedure:

• In a bowl take chicken pieces
• Marinate with egg, salt, food color, ginger garlic paste, dhaniya powder, pepper powder, jeera powder, corn flour and lemon juice
• Keep aside for 30 mins
• Heat oil in a kadai and deep fry the chicken till chicken is nicely cooked and crisp
• In another pan heat 1 tsp oil
• Add curry leaves and Green chillies and fry till crisp
• add the curd to the oil and dash of water(may be 1 tsp) Add pinch of salt--This step is optional if you dont want to use curd skip it.
• Mix well and add chicken pieces.
• fry till curd is absorbed fully by the chicken and all water is evaporated(optinal skip if curd not used)

Chicken 65 is ready to be served.

Neer Pasham

Ingredients:
Chapathi:2-3(Left Over from previous night or morning should be little dry)
Jaggery:1 cup
Water:1 cup
Elaichi powder: 1/4 tsp
Ghee:1tsp
Khaju pieces:1 tsp
Coconut pieces(Fresh):1 tbsp(Optional)

Procedure:

• Make fine pieces of Chapathi(almost like powder but not exactly) and keep aside
• Fry the khaju in ghee and keep aside
• Take a pan/Vessel and add Jaggery and water
• Melt the Jaggery and make light syrup
• Add the chapathi pieces and let it cook till syrup is absorbed almost completely
• Add elaichi powder, khaju and left over ghee
• Mix well and let it cool

Neer pasham is ready to be served

besan laddoo

Besan/Chana flour: 1cup
Ghee: 1tbsp
Dry fruits: kaju,pist,kishmish pieces:1tbsp
Sugar/Jaggery powder:1/2 cup or to taste

Procedure:

• Fry the dry fruits in ghee and keep aside
• In the remaining ghee fry the besan till golden brown and releasing nice aroma
• Add the dry fruits to the mixture
• Add the sugar/jaggery powder and make ladoos.If required add little milk to bring together to make ladoos.

Yummy besan ladoo is ready to be served

Masala dondakaya

Ingredients:

Dondakaya-1/4 kg

Sesame Seeds\til\Nuvvulu-1tbsp

Onions Medium Sized- 3-4

Cloves\Lavanga-1-2

Dalchini Chakka\Patta-1/2 inch piece

Shajeera-1tsp

Jeera-1tsp

Dhaniya-1tsp

red chillies-1-2

Kothimira\Coriander-1bunch

Pudina-1/2 bunch

Oil-2tsp

Salt to taste

Chilli powder-1 tsp

Green chillies-2-3

Tamarind: 1 small lemon sized

Turmeric: 1/4 tsp

Procedure:

•     slit the dondakaya in center as a plus so that the masala can be stuffed.
•     Put the pan on the stove and dry roast the  masalas-Jeera,Dhaniya, cloves,shajeera, dalchini,red chillies till they release their aromas and keep aside.
•     Now dry roast the sesame seeds till golden brown and keep aside.
•     Now put 1tsp of oil in the pan and frythe onions, green chillies, coriander and pudina till the onions turn golden brown  and let it cool.
•     Grind the dry masalas and sesame seeds till fine powder then addd the onions, green chillies, coriander, pudina, Tamarind, Turmeric, chilli powder and salt and grind to fine paste.
•     Put the pan on the stove and 1 tsp of oil. Fry the dondakya in the oil till they are cooked.
•     Now add the masala paste and mix thoroughly(If the masala looks too thick add a little water).
•     Lower the flame and cook till the masala releases the oil.

Masala dondakya is ready to serve.

Serving Instructions: Tastes better with hot rice.

Fish Fry

Fish pieces:8-10
Pepper:1tsp
Red Chilli powder:1tsp
lemon juice of 1 lemon
Methipowder:1/4 tsp
Jeera powder:1/2 tsp
Dhaniya powder:1tsp
Oil:1tsp
Ginger garlic paste:1tbsp
Salt to taste

Procedure

• In a bowl take Fish pieces(washed and cleaned)
• Add all ingredients except Oil and marinate for atleast 30mins
• Heat oil in a pan  and slowly fry the fish pieces till fish is cooked on both sides

Fish fry is ready to be served.

Vankaya Pachadi

Ingredients:
Green Brinjal(Large)/Egg plant:1
1.5 tbsp. Tamarind paste
1/2 tsp mustard seeds
3/4 tsp cumin seeds
10 curry leaves
1/2 tsp urad dal
1 large onion chopped
3 green chillies slit length wise
1 tsp chopped ginger
chopped coriander for garnish
salt to taste

1 tbsp oil

Procedure:

• Apply oil to Brinjal and place it on burner. Keep turning the brinjal so that skin is uniformly blackened. Keep turning till brinjal softens and cooked
• Remove the brinjal from fire when done and wash with water.
• Peel the skin of the brinjal and mash it
• Add tamarind paste and salt mix well and keep aside
• Heat 1 tbsp oil in a pan.
• Add mustard seeds and let them splutter
• Now add cumin seeds and black gram dal fry till brown
• Add curry leaves and fry for a few seconds
• Add the chopped onions, ginger and green chillies and fry till transparent. Don't brown it.
• Add mashed egg plant mixture. Mix well.
• Let it cook for 3-4 mins
• Turn off heat and garnish with copped coriander and Egg plant pachadi or vankaya pachadi is ready to be served.

Tastes yummy with hot plain rice.

Raw mango pulihora instant

Ingredients:
Grated Raw Mango:1 cup
Boiled Rice: 1 cup
Groundnuts:1 tsp
Oil: tsp
Mustard seeds, UradDal, chana dal and Jeera:1tsp
Curry leaves:5-6
dry Red chilli:2
Turmeric: 1/4 tsp
Salt to taste

Procedure:
Mix Raw Mango and salt to Rice
Heat oil in a pan.
Fry Groundnut till golden brown
Add Mustard seeds, urad dal, chana dal and Jeera
Add Red Chilli and fry till golden brown
Add Turmeric
Add Curry leaves and fry till crisp

Add this tadka to the Rice mixture and mix well.
Raw Mango pulihora is ready to be served.

Raw Mango Pulihora Paste

Ingredients
Raw Mango Grated:2 cups
Oil: 1tsp
Salt to taste
Ground nut:1 tsp
Tadka seeds:1 tsp
Curry leaves:5-6
Turmeric:1/4 tsp

Procedure
1. Heat oil in a pan
2. Add Tadka seeds, Curry leaves and turmeric. Fry till golden brown
3. Add Raw Mango and salt
4. Fry till Raw MAngo is cooked

Cool and store in fridge. Can mix with boiled Rice any time Raw mango pulihora is required.
Can be stored upto 20 days in Fridge.

Oats Dosa

Oats: 1 cup(Powdered)
Suji:1 cup
Onion:1 large(chopped)
Green chilli:2(chopped)
salt to taste
Butter milk: 1cup(sour)

Procedure:

• Make a batter  of Oats powder, suji using Butter milk mix well to ensure no lumps are formed
• Add salt, onion, Green chilli and keep aside for atleast 1 hour
• Heat Pan and make dosas and roast on both sides
• You can add butter/ghee and sprinkle gunpowder to make more tasty dosas.

Healthy and yummy oats dosa is ready to be served. Can be had with Groundnut or Tomato chutney

Tomato Garlic chutney

Ingredients:
Tomatoes: 1cup(chopped)
Coriander:1/4 cup
Garlic cloves: 5-6
Mint leaves:1/4 cup
Green chillies:2
Sesame seeds(Nuvvulu):1 tbsp
Dhaniya:1 tsp
Salt to taste

Procedure:

• Dry roast Sesame seeds and dhaniya and keep aside
• Heat pan and add tomatoes and cook tomatoes(Without oil) for 2-3 mins
• Add Coriander, Garlic cloves, Green chillies and mint leaves and cook till tomatoes are done
• Powder the Sesame seeds and dhaniya
• To that powder add the cooked tomatoes and grind to fine paste
• Add salt to taste

Tomato chutney is ready. Tastes good with Idly, dosa.
Healthy since no oil is being used and also sesame instead of ground nut

Karivepaku vellulli karam

Karivepaku(Curry leaves):1 cup
Garlic cloves(do not remove skin):10-12
Red chillies(dry)-5-6
Dhaniya:1tbsp
Jeera:1 tbsp
Moong dal+Chana dal:1tbsp
Salt to taste
Oil 1 tsp
Tamarind: 1 small gooseberry size

Procedure:

• Dry roast dhaniya, jeera, moong dal and chana dal and keep aside
• Heat oil in a pan add curry leaves, Garlic cloves and Red chillies and fry
• Remove from heat and cool
• Powder by adding all the ingredients together(Roasted, fried, salt and Tamarind)

Karivepaku vellulli karam is ready. Tastes good with idly, dosa and also rice(with ghee).

Delhi Mughlai Kulcha

Ingredients

Maida:2.5 cups

Ghee 1 tbsp

curd 1tbsp

Cooking Soda: 1tbsp

Salt: 1/2 tsp

Procedure

• Mix all ingredients in to soft dough by adding little water if required.
• Keep aside for 1 hour
• Roll out to kulcha and Roast on hot Pan.

Kulcha is Ready. Can be had with any curry you like

Seekh Kebab

Ingredients:

Chicken(Boneless):250 gms

Ginger garlic paste:1 tsp

1 pinch Jeera powder

1 tsp Dhania(whole)

1 tsp Jeera(whole)

salt to taste

Red Chilli powder-1/2 tsp

oil 1 tsp

1/2 lemon juice

Green chilli 1

Coriander small amount

Procedure

• Grind all ingredients to paste
• Keep the past in Fridge for 1/2 hour
• Make kebabs and shallow fry

Can be had with tomato sauce

chicken Nuggets

Ingredients
Chicken:250 gms
Pudina 1tbsp
Coriander: 1tbsp
Green chilli:2-4
Venegar:1 tsp
Tomato sauce: 1tsp
Soya sauce:1 tsp
Ginger Garlic Paste: 1tbsp
Egg:1
Oil for Deep frying
Corn flour: 2tbsp
Maida 2tbsp

Procedure:

•  Make a paste of chicken, pudina, coriander, green chilli, vinegar, tomato sauce, soya sauce, ginger garlic paste
• Mix cornflour and maida well
• Beat the egg and keep aside
• Take chicken paste make a patty
• Dip the patty in Egg ad then in cornflour and maida powder
• Heat oil in a pan
• Deep fry the patties till golden brown.

These can be used as burger patties or had directly. Can freeze the unfried patties upto 1 week.

Chicken Patty

Ingredients

Chicken:250 gms

Pudina 1tbsp

Coriander: 1tbsp

Green chilli:2-4

Venegar:1 tsp

Tomato sauce: 1tsp

Soya sauce:1 tsp

Ginger Garlic Paste: 1tbsp

Egg:1

Oil for Deep frying

Corn flour: 2tbsp

Maida 2tbsp

Procedure:

• Make a paste of chicken, pudina, coriander, green chilli, vinegar, tomato sauce, soya sauce, ginger garlic paste
• Mix cornflour and maida well
• Beat the egg and keep aside
• Take chicken paste make a patty
• Dip the patty in Egg ad then in cornflour and maida powder
• Heat oil in a pan
• Deep fry the patties till golden brown.

These can be used as burger patties or had directly. Can freeze the unfried patties upto 1 week.

Dhaka Chicken

Ingredients:

Chicken: 250 gms

Corn flour:3tbsp

Vinegar:1tbsp

Tomato sauce: 1tbsp

Ginger garlic paste: 1tbsp

salt to taste

Egg:1

Red chilly powder to taste

sesame seeds(Nuvvulu or til):2 tbsp.

Oil: 2tbsp

Procedure

• Marinate the chicken with all the above ingredients
• Keep aside for atleast 15 mins
• Heat oil in a pan
• Shallow fry the chicken pieces till dark golden brown.

Dhaka chicken is Ready

Corn Flakes mixture

Raw Corn Flakes:1cup
Puffed Rice:1 cup
Ground nuts:1/4 cup
Salt to taste
Chilli powder:1tsp
Sabudana(small):1tsp
Aloo thin finger chips(2mm thickness) dried: 1/2 cup (you get them in market)
Boondi:1 cup
 Oil for deep frying.

Procedure

• Heat oil in a kadai
• Deep fry ground nuts
• Deep fry Raw corn flakes till crisp and light
• Deep fry sabudana 
• Deep fry aloo thin finger chips
• Take a bowl add the fried ingredients and Rest of the ingredients and mix thoroughly.

Corn flakes mixture is ready to be served.

Puffed Rice mixture

Ingredients:
Puffed Rice: 1 cup
Salt to taste
Chilli powder:1/2 tsp
Turmeric:pinch
Groundnut:1/4 cup
Oil for tadka:1 tsp
Tadka seeds:1tsp
Curry leaves:5-6
Red chilli 1-2
Boondi:1cup(optional)

Procedure
In a bowl take puffed Rice add salt, chilli powder
Heat oil in a pan
Fry groundnut take away and put it in puffed Rice
Add tadka seeds, Red chilli and curry leaves
Give tadka to puffed Rice
Mix well and Puffed Rice mixture is ready
If you like add boondi to it

Can be stored in air tight container upto 15 days

Chicken dum biryani

Ingredients:
Chicken 1/2 kg
Basmathi Rice:1/2 kg
Ginger Garlic paste:1tbsp
Green chillies-2-3
Green Masala(Pudina, Coriander paste):2 tbsp.
2 lemon
1/2 cup milk
1/2 cup curd
1 tbsp. red chilli powder
1/2 spoon Garam Masala(Dalchini, lavang(2),black pepper(2-3),elaichi-1,dhania(1/2tsp),japarthi flower(small pinch) -- make powder of all these)
1 tsp elaichi powder
salt to taste
3-4 onions
1 cup oil
Pista, Badam, kaju: 1tbsp

Procedure:

• Soak the Basmathi atleast for 30 to 45 mins before cooking.(For longer and flavorful rice)
• Mix water in Red chilli powder and make a paste
• Make a paste of kaju,badam and pista with milk
• Make a paste of Green chilli, curd, elaichi
• Marinate chicken with Red chilli powder paste, ginger garlic paste, green chilli paste, kaju,badam and pista paste, Garam masala.
• Cut onions and mix 1 spoon milk and deep fry them till brown and crisp(Milk will give crispiness and color to onions)
• crush fried onions(few) and mix in chicken
• Boil Rice by putting elaichi and salt till rice is 60% cooked.
• Mix 1/2 lemons juice in chicken
• Pour 1/2 cup warm oil on chicken
• Add salt to chicken and keep aside for 1 hour(better to keep in fridge for atleast 1/2 hour)
• Strain the rice, Wash under running water(to prevent further cooking) and strain and let it cool and dry.
• In a bowl put chicken as a bottom layer
• Spread rice as a layer over the chicken
• Put some coriander, fried onion, pudina, slit green chilli and hot oil over rice
• To give smokey flavor Put a foil on Rice and place a burnt coal, pour little oil and close the lid of rice bowl
• Remove coal and seal the rice bowl with atta paste or foil tightly and place a weight on lid
• cook for around 30-45 mins on slow flame(Vapour starts escaping heavily from the bowl and aroma starts releasing when done)

Yummy Restaurant style chicken biryani is ready to be served.

Flattened Rice Mixture

Ingredients
Flattened Rice(thin):1 cup(Sanna atukulu)
Ground nuts:1 tsp
Salt to taste
Tadka seeds:1 tsp
Oil: 1tsp
Curry leaves:5-6

Procedure

• Dry roast Flattened Rice and keep aside
• Add salt, chilli powder
• Fry groundnuts in oil and add them to the above
• In the same oil prepare tadka with tadka seeds and curry leaves
• Add to the above flattened Rice mixture
• Mix thoroughly your mixture is ready to be served.

Low calorie snack is ready to eat.

namak peda

Ingredients
Maida: 1cup
Ajwain:1 tsp
Jeera:1tsp
Oil for deep frying
Salt to taste

Procedure

• Take maida in a bowl add Ajwain, jeera, salt and 1 tsp hot oil and knead a soft dough adding water.
• Make small balls of maida and roll out each into thin chapathi using dry flour.
• cut the chapathi into diamond shape pieces.
• Heat oil in a kadai and deep fry the pieces till light to medium golden brown.
• Cool them  they will be crispy and store in air tight container.

Nammak peda snack is ready. Will be there upto 20-25 days.
Can be taken plain or along with tea.

Maida Biscuits

Ingredients:
Maida: 1cup
Sugar powder: 1/2 cup(or based on taste)
dalda:1 tbsp
Oil for deep frying

Procedure

• Take maida in a bowl
• Melt dalda and add to maida
• Knead the dough by adding water.
• Make small balls and roll out to 2mm thickness rotis
• Cut them in to small required shapes(i usually do it diamond shape for convenience and ease)
• Deep fry in oil till golden brown
• Cool and store in air tight container

Maida biscuits are ready to be served.

gavvalu(jaggery)

Ingredients:
For gavvalu
Maida: 1cup
Dalda: 1tsp hot
Oil for deep frying
For Jaggery syrup
1 cup Jaggery
1 cup water

Procedure:

• Take maida in a bowl. add hot dalda and knead a soft dough by adding water.
• cover with muslin cloth and keep aside.
• Take Jaggery in a bowl and add water to it and make syrup(light thick 1string)
• Heat oil for deep frying
• Make small balls from maida and roll out gavva on gavva plate.
• (If you dont have one any clean surface which has similar lines would do)
• Fry the made gavvas till golden brown.
• Add them to Jaggery syrup. let them be there for few seconds.
• Remove and let them dry
• Once dry store in air tight container.

Can be stored upto 15-20 days.

Gavvalu(sugar)

Ingredients:
For gavvalu
Maida: 1cup
Dalda: 1tsp hot
Oil for deep frying
For Sugar syrup
1 cup sugar
1 cup water

Procedure:

• Take maida in a bowl. add hot dalda and knead a soft dough by adding water.
• cover with muslin cloth and keep aside.
• Take sugar in a bowl and add water to it and make sugar syrup(light thick)
• Heat oil for deep frying
• Make small balls from maida and roll out gavva on gavva plate.
• (If you dont have one any clean surface which has similar lines would do)
• Fry the made gavvas till golden brown.
• Add them to sugar syrup. let them be there for few seconds.
• Remove and let them dry
• Once dry store in air tight container.

Can be stored upto 15-20 days.

Palak Rice

Ingredients:
Palak 1 cup
Salt to taste
Dhaniya powder
Onion 1 chopped
green Chilli paste: 1tsp
Turmeric powder
Ginger garlic paste:1/2 tsp
Oil: 1tsp
Garam masala whole 1 tsp

Procedure:

• Blanch the palak and make a puree with little salt
• Heat oil in a pan.
• Add whole garam masala and fry
• Add the onions, ginger garlic paste, pinch of turmeric powder and chilli paste fry till golden brown.
• Add the palak puree and cook till oil starts releasing
• Add Rice and mix thoroughly.

Palak rice is ready to be served.

besan ghud ghujiya

Ingredients:

For stuffing:

Besan/Chana flour: 1cup
Coconut(dry): Grated 1cup(optional)
Dry Fruits: broken pieces 1/2 cup
shironji seeds:1tsp
Ghud/Jaggery:1 cup
Elaichi(cardamom) powder: 1tsp

For dough:
Maida: 1cup
Suji:1 tsp
Hot oil:1 tsp

Oil for deep frying

Procedure:

•     Knead the dough: To the maida add suji, hot oil(for crispy outer) and using water make a soft dough of poori consistency.
•     cover with muslin cloth and keep aside.
•     roast the Besan(dry or in 1 tsp ghee)
•     after cooling a bit add the grated coconut, Jaggery, dryfruits and elaichi and mix well.
•     Heat oil for deep frying
•     Make a poori of the dough.
•     Place the stuffing in the center of poori.
•     Fold the poori to one side
•     Close the edges with very little moisture so that edges do not open up while frying.
•     Fry the ghujiya in oil till golden brown.

Cool and store in air tight container. Ghujiya is ready to be served.

Fish pulusu

Ingredients:
Tamarind pulp: 1cup
Fish: 1 cleaned and sliced
Dhaniya powder: 2 tsp
Methi powder: 1/2 tsp
Rai powder(Ava podi): 1tsp
Turmeric: 1/4 tsp
Chilli powder: 2tsp
Salt to taste
Coconut powder: 1tsp(optional)
Ginger garlic paste:2tsp
Onion: 1 chopped
Green chilli:1 slit
Lemon juice:1 lemon

Procedure

• clean the fish and take in a bowl
• Add 1 tsp ginger garlic paste, 1tsp chilli powder, 1tsp dhaniya powder,1/2 tsp Rai powder 1/4 tsp methi powder
• Add lemon juice and salt mix well and marinate for 1/2 hour
• Heat oil in a pan
• Add onions, greenchili remaining ginger garlic paste,turmeric and fry till golden brown
• Add fish pieces and fry till 60% cooked
• Add Tamarind pulp and let it boil
• While it is boiling add salt, chilli powder and boil till oil starts releasing
• add the remaining powders and boil for 3-4 mins
• Switch off the stove and dishout

Fish pulusu is ready to be served.

Egg Pulusu

Ingredients:
Eggs: based on your requirement
Tamarind: 1 Lemon sized soak in water
Salt to taste
Green chillies:1-2 slit and cut to 1 inch pieces
onion:1 chopped
Turmeric:1/4 tsp
ginger garlic paste: 1tsp
Red chilli powder: 1 tsp
dhaniya powder:1 tsp
Jaggery: 1/2 tsp cube(optional)

Procedure:

• Boil the eggs and remove the shell and keep aside
• Fry the eggs a little and keep aside.
• Heat oil in a pan
• Add onions and green chillies to oil.
• Add ginger garlic paste and fry till golden brown
• Add eggs and fry for some time(this gives a little harder texture and taste to eggs)
• Add the Tamarind pulp and let it boil
• Add salt, chilli powder and let it boil till oil starts forming on top
• Add Jaggery(to break sourness)(optional)
• Add dhaniya powder and let it boil for 2-3 mins

Egg pulusu is ready to be served. Tastes good with plain boiled rice.

Coconut Suji Ghujiya(Garja/Kajjikaya)

Ingredients:
For stuffing:
Suji/Bombay Rava: 1cup
Coconut(dry): Grated 1cup
Sugar:1 cup
Elaichi(cardamom) powder: 1tsp
For dough:
Maida: 1cup
Suji:1 tsp
Hot oil:1 tsp

Oil for deep frying

Procedure:

• Knead the dough: To the maida add suji, hot oil and using water make a soft dough of poori consistency.
• cover with muslin cloth and keep aside.
• roast the suji(dry or in 1 tsp ghee)
• after cooling a bit add the grated coconut, sugar and elaichi and mix well.
• Heat oil for deep frying
• Make a poori of the dough. 
• Place the stuffing in the center of poori. 
• Fold the poori to one side
• Close the edges with very little moisture so that edges do not open up while frying.
• Fry the ghujiya in oil till golden brown.

Cool and store in air tight container. Ghujiya is ready to be served.

Chocolate dipped cake

Ingredients:
Cooking Chocolate: 1 cup
Cake: sponge cake 1 slice vanilla flavor

Procedure:

• Melt the chocolate in double boiler method
• Cut the cake into small pieces and stick to a tooth pick to make a lollipop
• Dip the cake piece into the molten chocolate

Chocolate dipped cake is ready to be served

kit kat or wafer chocolate

Cooking chocolate: 1cup Milk flavor
Wafers chocoloate flavor or plain: 2-3

Procedure:

• Melt the cooking  chocolate in double boiler method
• Put the chocolate in 1 cup. Heat water in a bowl put the chocolate cup in boiling water ensure that water does not enter the chocolate bowl and mix till chocolate melts.
• Cut the wafers as per your required shape and size
• Take the molten chocolate and dip the wafers completely with the molten chocolate
•  Let the chocolate set. Can put it in refrigerator till chocolate sets and your kit kat or wafer chocolate is ready to be served.

Custard fruit Salad

Ingredients:
Custard Powder: 1 tbsp
Milk:1/2 litre
Fresh Fruits: all varieties cut : 1-2 cups
Sugar: 1/2 cup

Procedure:

• Take 1/2 cup cold milk and mix custard powder in it and keep aside. Ensure it is mixed thoroughly
• Heat remaining milk in a pan add 1/2 cup water. Mix sugar and when the sugar is mixed well and milk is boiling add the custard mixture and mix well 
• When milk starts thikening switch off the stove and mix well and let the mixture cool
• Once the mixture is cool add all the cut fruits and refrigerate

Serve the fruit salad cold as a dessert. Sugar and thickness can be adjusted as per taste.
If you like you can even add dry fruits as per your taste.

cabbage pakodi

Ingredients:
Cabbage: finely chopped 1 cup
Cornflour: 1tbsp
Besan/Chana flour: 1tbsp
Green chillies: finely chopped:1
Onions: finely chopped:1
Salt: to taste
Red chilli powder:1/4 tsp
Pepper:1/4 tsp
Oil for deep frying

Procedure:

• Take cabbage in a bowl
• Add all other ingredients
• Mix well if required add a little water but not required as cabbage and onion generates water themselves
• Heat oil in the pan
• Make small pakodis and fry till crisp and golden brown

Serve with Tomato Ketchup when hot

Aloo Bread Tikki

Ingredients:

Potato: 1 large boiled and mashed
Bread: 2
Salt: to taste
Onions: Finely chopped 1/4
Green chillies: finely chopped 1
Coriander: 1 tsp finely chopped
Pepper: 1/4 tsp
Oil for shallow fry 1tbsp
milk: 1/4 cup 
Bread crumbs
Cornflour:1 tsp
Procedure:

• Take the mashed potato in a bowl
• Remove the edges of bread slices soak in milk squeeze the excess milk and add to potato mash
• Add all other ingredients and mix well
• Make tikkis in required shape. Dip in the bread crumbs.
• Heat oil in a pan
• Shallow fry the tikkis on both sides

Aloo Bread tikkis are ready to be served. This tikkis can be had with sauce directly or can be used For aloo chat.

Methi Chaman

Ingredients:
Onion: 1 medium sized finely sliced
Palak/Spinach: 1 big size bunch
Methi leaves: 1 big size bunch
Salt to taste
Butter 1 tbsp
Garam masala: 1tsp
Red chilli powder: 1/2 tsp
Kaju badam powder: 1tsp
Paneer: 1 cup grated/mashed

Procedure:

• Blanch the palak and make a paste. Blanching means boil the water and add the cut palak leaves to the boiling water and cover with lid for 2 mins. Remove the palak and make a paste adding little salt.
• Heat butter in a pan on medium flame.
• Add onions to the hot butter and fry till golden brown
• Add the methi leaves(take only the leaves from the bunch) and fry till methi leaves are cooked
• Add the Palak paste and cook till butter starts releasing
• Add the grated paneer and kaju badam powder mix well. cook for 3-4 mins
• Add salt, Red chilli powder and Garam masala. Cook for 2 mins

Methi chaman is ready to be served. Goes well with Naan/Kulcha

Paneer Kulcha

Ingredients:
Maida(Refined Flour):1 cup
Curd: 1 tbsp
Soda bicarbonate/yeast:1 pinch
Sugar:1/2 tsp
Salt:1/4 tsp
Stuffing:
Paneer: 1 cup grated
Black pepper powder:1 tsp
Salt to taste
Red chilli powder:14 tsp
Butter
Procedure:

• Melt sugar, SodaBicarbonate/Yeast and salt in hot water
• Add curd to maida and Knead the dough with the above water
• Cover the dough with wet cloth and rest for atleast 1/2 hour to 1 hour
• For stuffing mix the black pepper powder, salt and Red chillipowder in grated paneer
• Make small balls of the dough stuff with paneer mixture and roll in to a kulcha 2mm thickness
• Heat tava and roast the kulcha with butter

Kulcha is ready to be served. Tastes better with Paneer Butter Masala/Palak paneer/ Methi chaman

kakarakaya pulusu

Ingredients:

Kakarakaya/Bitter gourd:1/4 kg cut to 1/2 inch pieces (Soak in Tamarind and salt water for 4-5 hours to remove bitterness if required)
Tamarind: medium Lemon size
Turmeric: 1/4 tsp
Ginger garlic paste: 1/2 tsp
Salt to taste
Onion chopped: 1 medium
Green chillies:2-3 slit and chopped
Red chilli powder:1 tsp
Oil: 1 tsp
Methi powder:1/4 tsp
Dhaniya powder:1 tsp
Ava podi:1/4 tsp
Jeera powder:1/2 tsp
Curry leaves: 7-8
Coriander: 1/2 bunch chopped roughly bigger

Procedure:

• Heat oil in a pan and add onions and green chillies and fry till golden brown
• Add kakarakaya pieces and fry till golden brown and cooked. Add curry leaves, turmeric and ginger garlic paste fry a little.
• Add tamarind water and let it boil till for 5-6  minutes
• Add salt, Red chilli powder and boil for 3-4 minutes
• Add the rest of powders and let it boil for 2-3 minutes
• Add the coriander and remove from flame

Kakarakaya pulusu is ready to be served tastes best with hot boiled rice.

Cauliflower Paratha

Ingredients:

1 cup cauliflower pellets
1 tsp chana flour/besan
1 tsp chillipowder
1 tsp dhaniya powder
1 medium onion chopped
1 green chilli chopped
salt to taste
1 tsp oil
Wheat flour:1 cup
ghee: 1tsp
salt a pinch

Procedure:

• knead the dough by adding 1 tsp ghee a pinch of salt. cover with a muslin cloth and keep aside
• Pressure cook the cauliflower pellets by adding little oil, onions, chillies, chillipowder and salt
• take the cooked cauliflower pellets and mash them
• add little oil to pan and add the mashed cauliflower paste
• add besan and fry till besan is cooked and cauliflower mixture comes together to a nice dry mix
• add dhaniya powder and take the mixture to a plate and cool
• Make small balls of the mixture and keep aside
• make small dough balls 
• take each ball flatten a bit stuff with cauliflower mix ball and roll into paratha. Heat tava and cook the parathas

Paratha is ready to be served. Can be served with dahi and achar or any other gravy curry.

Methi Tepla

Ingredients:
Besan/Chanaga pindi: 1cup
Atta/Goduma pindi:1 cup
Oil: 2 tsp (1 for dough and 1 for cooking the teplas)
Fresh Methi: 1 bunch finely chopped

Kasuri Methi:1 tsp
Salt: to taste
Chillipowder:1/2 tsp
Turmeric: pinch

Procedure:


Mix all ingredients to make the dough adding little water and 1 tsp oil
Cover with muslin cloth and keep aside for 1/2 hour
Roll into thin rotis and cook on hot tava by applying light oil on both sides
Methi tepla is ready to be served.

Til Tepla

Ingredients:
Besan/Chanaga pindi: 1cup
Atta/Goduma pindi:1 cup
Oil: 2 tsp (1 for dough and 1 for cooking the  teplas)
Til/Sesame/Nuvvulu): 1 tbsp
Salt: to taste
Chillipowder:1/2 tsp
Turmeric: pinch

Procedure:

• Mix all ingredients to make the dough adding little water and 1 tsp oil
• Cover with muslin cloth and keep aside for 1/2 hour
• Roll into thin rotis and cook on hot tava by applying light oil on both sides

Til tepla is ready to be served.