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.