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.