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