Fashion jewelry 03

Any pcs. 10$. minimum order 10 for International friends. Try once plz..

Delivary within a week time 

Packing jewelry box.,

Copper, 1 Grm Gold available.

Kundan jewelry

A simple chain of kundan Cost only 10$ for two 

Minimum 10 pcs. order for international orders.

Plz encourage

Fashion Jewelry

Hai
I started creating fashion jewelry. If interested plz add to cart.

RAGI LADDU

ingrediants ;-

RAgipowder 2 cups
ghee 1 cup
sugar powder 1/2 cup
cashew nuts few
ilachi 1 spoon
kismis few

Preaparation ...

Heat a pan pour 1 cup ghee, after few seconds pour ragipowder, mix well fry till brown ,for five minutes, sprinkle ilachi powder ,mix well ,off the stove take the mixture into another bowl. add powdered sugar,mix well. add cashew, kismis,make it into laddus. healthy ragi laddus ready... good for health ....

Sita Bhog

The name is special hence, on this Diwali Day this special dish. It is known that this sweet is a favorite dish to Goddess Sita.
Ingredients:
Kova 1 Cup
White Wheat Flour 1 1/2 cup
Ghee 1 1/2 Cup
Sugar 1 1/2 Cup
Badam sliced 5
Elaichi required qty
Safron pint

Method
Step I
Make kova : Boil milk in pan till it become thick. Stir continuously to avoid hard boiling at the bottom. do not add sugar to it. keep it a side.
Step II
Take a bowl. Take some water and sugar in it and keep it on a low flame. It will become sugar syrup. The syrup should not be thick. To test dip you two fingers in the syrup the thread like formation should be between your fingers. Keep it a side.
Step III
Take wheet four fine grained. add 2 tbs ghee in it. Add milk kova to it slowly while adding make small ball and drop in water The ball should not drown., Till that state mix the kova and flour as dough.{like batter for pooris}. Keep Ghee on a very low flame, heat it. Take Boondi Frying Chatram. Keep it on the Ghee pan and place the batter in the chartram . You will get rice size Boondi in to the Ghee. Just fry it as it is smooth and white remove them from ghee and drop in to the SugarSyrup. Add Safron powder, elaichi poder and mix. Make the mixture into laddus.

It look like rice laddus, But if you keep in your mouth, they will simply vanish with great taste. Of course making needs some care but the family tasting it will wipe your sweat.

Diwali Greetings

Vankaya Pulusu Pachchadi

Vankaya Pulusu Pachchadi

Ingrediants:

       Large size vankayalu[Brinjals]            3

       Tamarind juice                                           5 tbs

        onions [finely chopped]                          3 nos

        Popu[ black gram+ chenadal+aavalu[musterd seed]+jeera

Method:

The most simple dish to make and most traditional chutney/curry in andhra.

Apply oil to the raw brinjals, keep them on low flame till the brinjals boil inside and burn outside. Then peal out the burnt skin and keep aside. Take 1 tbs of oil in a pan and fry the popu[Talimpu], add tarind juice, chopped onion, and the brinjal paste to it.. The chutney or curry is ready.. 

HAPPY DASARA

Vijaya Dasami

May bring all happiness and flavour to all my beloved readers.

May heavens choisest blessing be showered on them and their families.

Shakti or Durga will bring you with Her all happiness in your families.

Nivedam or Prasadam for Durga Mata is primarily Chakra Pongali and Pulihora

I am again starting with Andhra Special from today  to bring the happiness on to  your table.

Offcourse all of you know making traditional Pulihora.

here I would like to suggest some tips for that.

         After compleating pulihora priparation finally add 2 tbs of mustered seed powder mixed in 1 tbs of oil. Gives a spicy hot taste and will be super at night. [If prepared in the morn].

         Warn:  Do not add more if so the dish will be cutta.

         If you want your pulihora to be tasted as it is in Temples, add black sesam powder along with some jaggary and tamarind.

         Heat 3 tbs of oil and add asofoitida pinch and mix the oil in pulihora will be tantalizing.

The Story of Ganesh

Ganesh Chaturthi

Ganesh Chaturthi is celebrated to mark the birth anniversary of Lord Ganesh, son of Lord Shankar and Goddess Parvati. This festival is celebrated for 10 days in Maharashtra state and throughout India. This festival comes on the 4th day of Bhadarva Shukla-paksh of Hindu calender.

Devotees of Ganesh bring the idol of Ganesh to their houses on this day with chants of 'GANPATI BAPPA MORYA'. and worship the Idol of Lord Ganesh. People do puja, of the idol twice a day - morning and evening till the idol is in their home. Maharashtrians make sweets called 'Modak' and offer them to Ganesh.

The Ganesh idols are kept for either one and a half, five, seven or ten days and then the 'Ganesh Visarjan' is performed, whereby the idols are immersed in sea waters.

Freedom fighter Lokmanya Tilak started the custom of 'Sarvajanik Ganeshotsav' (public festival) in Maharashtra, during the Indian Independence fight against the British. The aim behind this was to bring the people close to each other. From then on, this festival is celebrated in almost every lane, housing society and area in Maharashtra and thus making Ganesh Chaturthi a public festival. Huge 'pandaals' or stages are set up and decorated beautifully and people worship the idol of Lord Ganesh together.

MORE ON LORD GANESHA

THE MEANING OF GANAPATI:

Ganesha is a son of lord Shiva and Parvati. When Shiva was coming back from his "Samadhi", he didn't know that Ganesha was his son. Ganesha didn't let lord Shiva in the house because mother Parvati was bathing. Lord Shiva got mad and cut his head off and went in to the house. When Parvati saw the bloody 'Trishul' she got scared and asked him what happened. Lord Shiva said that he had cut a little boy's head off because he wouldn't let him in to his own house. Parvati cried and told Shiva that Ganesha was his son. Shiva felt bad for what he did, and threw his "Trishul." The "Trishul" returned with a head of a baby elephant. Lord Shiva put the head on Ganesha's body and gave him life. Lord Shiva also gave him a 'Vardaan' that, every time something good is supposed to happen, then people will take your name before mine.

WHY THE ELEPHANT HEAD

Why did Shiva decided to put elephant's head instead of his own head lying on the ground? The big ears, nose, small eyes, big belly and head are the signs of a "Mahapurush." The big head symbolizes lots of knowledge. Big ears symbolizes the ability to hear well and that listening makes you a better person. Small eyes symbolizes the ability to see the future and the reality instead of the fake outside. Big nose (trunk) symbolizes the ability to smell good and the bad in the person from far away. The big belly symbolizes the ability to digest everything good or bad from the people..

WHAT ABOUT THE MOUSE?

Mouse is considered to be his vehicle for transportation. The mouse is chosen for his speed. Because mouse runs around all the time it needs a heavy person like Ganesha to sit on it. This symbolizes your thoughts and hopes. Thoughts and hopes run around in any direction and you need to control them.

Happy Vinayaka Chaturdhi

Vinayaka Pooja Vidhanam

Om..Gna.namtwa Ganapathigum Havamahe

Kavimkaveena Upamastravastakam

JyesTa Rajam Brahmanam BrahmaNaSpatha

ANaswanwantho DhadiKhirasagaram.

Maha GanpathiE Namaha

To download the entire vratha katha and pooja vidhanam

http://www.telugucomedyclub.com/vinayaka-chavithi-vratha-kalpam-downloads

or

www.teluguone.com

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HAPPY KRISHNASHATAMI ..

... KRISHNAM VANDE JAGDGURUM...

SHRIKHAND (Treditional sweet or Nivadyam )

Ingrediants..

cream 250 grams
curd 2 spoons
sugar 4 or 5 spoons
ilachi powder 1 spoon
dry fruits 3 spoons such as ,walnut , pista, cashewkismis )
add few strands of saffron soake in 1 spoon pof milk

Preparation ..

coarsely powder or crush the dry fruits, Add the sour cream and curd in a bowl and beat well for about 10 minutes, to make a smooth paste,and there are no lumps, Stir in the sugar ata time and beat throughly so that the sugar blends evenly, For each spoon stirred for about 5 minutes . when all the sugar is blended in , add the ilachi powder and crushed dry fruits mix well to lend all the flavours again beat 5 minutes, cool in the refrigerator for about 2 hours so the shrikhand settled serve chilled ..garnish crushed dry fruits...

PATOLI (VERY VERY TASTY DISH)

Ingredients:


Chanadal or Moong dal or half , half 1Cup

Chopped Onions 1 cup

Oil 1/2 cup

Urad dal 1tsp

Ginger pieces 1tsp

Green Mirch 3

Garlicflakes 10

Red Mirch 2

Curry leaves

Coriander leaves chopped 1tbsp

Mustard seeds- 1/2tsp

Jeera 1tsp

Salt to taste



Preparation Patoli....


Soak dal in water for one hour Add salt, Green Mirch, Garlic, Ginger, Jeera and Red mirch and grind together with soaked dal Heat 2 tbsp. oil and add onion pieces, Urad dal, Mustard seeds and curry leaves Fry to turn brown and aromatic Then add dal paste and mix thoroughly and cover with a lid and leave on low flame Mix every 3 minutes When dal paste will be cooked and will not come on your finger, remove the lid Add oil and fry until Patoli turns to golden brown and separate like fried curry Garnish with Coriander leaves and off the flame. It's very very tasty...Try it ..
.

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HAPPY VARALAKSHMI VRATAM ..

PAKAM CHALIMIDI

Ingrediants ..

Rice – full of glass
Sugar or jaggery – 1 glass
Coconut pieces – 1 cup
White gingil – 4 table spoons
Pure ghee – 1/10 glass
Elachi Powder – Tablespoon

Method:

Soak the rice in water for two hours . Drain the water and grind finely. Sieve to get very fine rice flour Fry gingil without ghee until turns to light brown with nice aroma . Fry coconut pieces with a little ghee until they will turn to light brown color . Add a little water to sugar and make very thick syrup Test for syrup: Take a little syrup with spoon and drop in water. If you can make ball out of that from water, that is called thick syrup (Mudarapakam) Off the stow and add the wet rice flour little by little while mixing thoroughly to avoid lumps Then add the remained ghee, coconut pieces, fried gingil and Elachi powder. . Mix thoroughly and cover with lid. . When it will be cool down, make balls Store in a dry container for one month also

DONDAKAYA FRY

Ingredients:

dondakayalu: 1/2 kg
salt: 1 tsp
turmaric powder: 1/4 tsp
grated coconut 1 cup

for popu:
oil: 2 tbsp
mustard seeds: 1/4 tsp
cumin seeds 1/4 tsp
urud dal: 1/2tsp
chana dal: 1/2 tsp
red chillies: 1
crushed garlic flakes: 5
curry leaves for taste: few

Method..

Heat oil in a thick bottom pan. Add mustard seeds, chana dal, urud dal, cumin seeds, red chillies, crushed garlic flakes and few curry leaves.and add chopped dondakay pieces , mix well , add turmaric sprinkle little amount water ,cover the lid, fry for 30 mts with low flame and stir ocassionally.check for softening. Add salt and add grated coconut , stir well , remove from flame . tasty dondakaya fry serve with rice .

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POLI ROTTI ( URAD DAL PAN CAKE)

Ingrediants , Urad dal 1/4k.g
Rice Ravva 1/2 k.g
oil 100 m.l
salt to taste

Preparation ...

Before night soak Urad dal for 2 hours , and grind it to a smooth paste , . Rins Rice Ravva in adequate water 2 times , drain the water out completely. squeeje the Rice Ravva , add it to grinded urad dal paste add salt to paste ,keep aside . next day take a pan and pour oil ,and pour the prepared mixture into the pan , cover with lid, keep it on a low flame.( if possible keep some burning coal over the lid , .) after 2o minutes check the position by inducing riverce side of the ladder if still greesy , wait for some more time after that riverse it , wait for 15 minutes , remove from the flame , cut into pieces , serve with coconut chutny, or tomato chutny , or seesame ( nuvvulu chutny) chutny , or " honey " The versatile taste of Andhra .. Try ones... You will never forget ...


DIBBA ROTTI

This is Also same above Ingrediants , same preparation , Before night soak Urad dal for 2 hours , and grind it to a smooth paste , . Rins Rice Ravva in adequate water 2 times , drain the water out completely. squeeje the Rice Ravva , add it to grinded urad dal paste add salt to paste ,keep aside . next day add jeera 1 spoon , green chilli and ginger paste ,to urad dal mixture, mix well , as usual , take a pan and pour oil ,and pour the prepared mixture into the pan , cover with lid, keep it on a low flame.( if possible keep some burning coal over the lid , .) after 2 minutes check the position by inducing riverce side of the ladder if still greesy , wait for some more time after that riverse it , wait for 15 minutes , remove from the flame , cut into pieces , serve with coconut chutny, or tomato chutny .

MINT LEMON JUICE

This juiceis very ..very ..tasty ...& Healthy .. Easy ... Try your self ...
Ingrediants ...

Pudeena bunches (fresh mint leaves) 2 bunches (LEAVES ONLY)
sugar as required
lemon 3 lemon juice
ginger pieces few
salt 1/4 spoon

Making of Mint Lemon Juice ...

take wide mixy jar , put pudeena leaves (chopped) ,add sugar (approximately 8 spoons ) ,add salt and ginger pieces, add lemon juice , pour 2 glasses of cool water or ice cubes , grind well , pour juice glasses , it 's not necessary to filter. greeny , healthy chilled mint lemon juice ,serve it..Wov.....very tasty ....YUM...YUM...mint flavour ..

BREAD PIJJA ( VUTAPPAM )

This Taste like Pizza ... very very delicious, this is suitable breakfast time, and evening time ...school going chelidren ,tiffin boxeses .. this is most suitable,. try your self...

Ingrediants ...

bread slices 4 slices
tomatos 2 riped little bit hard tomatoes(chopped)
onions big size 2 (chopped)
green chilli 3 ( finely cut small pieces)
salt to taste ( approximately 1/4 spoon)
suji (godhuma ravva) 8 spoons
thick curd 6 or 7 spoons

Making of Bread Pijja ....

First, take a bowl , put chopped tomatoes,add chopped onions, green chillis, salt ,keep aside ,next, soak suji (godhuma ravva ) in a cup of water for five minutes , after that drain the water add soaked suji to the tomatoes bowl, add curd, mix well keep it, take a bread slice , apply the mixture with spoon gently over the slice ,get ready required number of slices, take a pan on a low flame , apply 2 spoons butter or ghee ,place the slice over the pan as mixture touch the pan (up side down) Roast for 5 minutes and turn to the other side , roast it 3 minutes serve hot ..hot..

LOHA MAANDUURAM(Bendi Beera Bachali mixed curry)

This is very Treditional Recipe in whole Andhra ,rich Iron and protin’s in this dish. Very healthy , and at the same time very tasty with rice ..Try your self …

Ingredients .

Bachali koora 2 bunches

Ladies finger 8

Ridge gourd ¼ k.g

Sesame seeds 1 cup

Rice flour ½ cup

Sugar 6 spoons

Greenchilli 3

For seasoning ..

Mustered seeds 1 spoon

Jeera ½ spoon

Blackgram dal 1 spoon

Dry red chilli 3

Salt to taste

Oil 2 spoons

Curry leaves few

Method …

First take a mixy jar pour raw sesame seeds ,grind powder, after that add rice flour and sugar green chilli add little amount of water again grind well .that mixture keep aside .next,.. Cut the bachali koora ( chinese spinach) into small pieces, .Boil it along with Ridig gourd pieces and ladies finger 1 inch pieces..When they all cook well ,add the Seesame ground paste Cover and cook along with the paste for 10 min. In a pan heat1 tsp of oil.Add the mustard seeds .When they splutter add the remaining items for the tampering.When it all done add it to the curry.mix well remove from flame .. serve with hot rice.

BOONDI RAITHA

BOONDI RAITHA

Ingrediants

Plian Boondhi 1 cup
fresh curds 2 cups
milk 1 cup
Salt to taste
cumin seed powder ½ spoon
sugar (powdered) 2 spoons
red chilli powder 1 spoon.

black salt ¼ spoon
mustard seeds ½ spoon
chopped coriander few
METHOD..
Boil 4 cups water.When it is boiling add boondhi Let it stand for 2-3 minutes,Take the boondhi in a water drain it,and then run cold water for a while,to cool the boondhi.Let it drain completely. Beat the curds and milk together till smooth. Add all other ingredients,mix well, then add boondhi.Mix well, keep it in a refrigirator for 1 hour. Serve chilled. Tasty boondi raitha is ready ..

BISIBELI BAATH

This is very speial dish, tasts good ..

Ingrediants …

Rice 1 glass
Tuar dal ½ glass

Tamarind paste 1/ cup
Carrot ¼ cup
beans 6

Potatoes 2
Drum sticks 1

Prepare Sambar powder...

1cup Dhania
½ cup Chana dal
cup Udat dal
4 Mirchi(dried)
1 tbsp Coconut(dried)
1 tsp Menthi
1 tsp Dalchini
2 tsp cloves
2 tsp Elaichi

Fry all these ingridients and make the sambar powder to mix in the cooked rice.

Process
Cook rice and dal with five glasses of water,salt,turmeric and . Add tamarind paste and cook for some more time, then add sambar powder.After adding sambar powder.Heat oil in a pan, add mustard seeds and asofitida(L.G. hing)with curry leaves and add it to the rice. Serve Hot With papad or chips. vegetables

PALAK SOUP

Ingrediants ..

Palak Bunches (spinach) 6
blackpepper 1 spoon
mida 50 grams
butter 50 grams
milk 1/2 lt
salt to taste
onions 2

Preparation ...

First wash well palak leaves , chopped palak, heat 1 glass of water in a bowl , add chopped palak , add blackpepper ,onions ,boil 5 minutes , next ground the mixture , keep aside .now prepare white sas , take a bowl , pour mida and butter heat low flame fry 2 minutes , remove from flame add light heat milk, mix well , this is called white sas . add palakground paste, mix well add salt add pepper again heat one second .. tasty and healthy palak soup is ready ...

PEAS IN TOMATO CURRY

Ingrediants ..

Peas 1/2 k.g ( If dry green peas are used , soak in water for before a day )
pepper powder 1/2 spoon
oil 3 spoons
salt to taste

grind together ..

tomatoes 4 giger 1 inch piece green chillis 3 coriander leaves 1 bunch

Making of dish ..

Heat oi in a pan , fry the ground paste in a mediam flame till oil is seperated from it . add water , peas and salt ,cover the lid and cook in a medium flame, till the peas become tender ,Remove from flame when the gravy becomes thick and serve hot with rice or roti..

ALOO PAROTA

Parotas are very healthy food , and easily digestable...

Ingredients:


3 Potatos
2 Green chillis
2 onions
1spoon cumin seeds
Salt to taste
Chapathi dough very very smooth
Making of aloo prota...


Boil the potatos sMash them,Chop the onions and green chillis,.mix mashed aos,onions,chillis,salt and cumin seeds.take hand full chapathi dough kned it to small puri...stuff it potato mixture.close it tight and roll it out flat till chapathi forms not very thin...heat tava and fry parata till golden brown on both side....serve hot with curd or podina chutney with ghee on top of parata....

RAW BANANA 65

Ingrediants

Raw Banana 2
basan (senaga pindi) 50 grams
mida 50 grams
corn flour 50 grams
red chilli powder 1 spoon
ginger garlic paste 1 spoon
green chilli 4
coriander leaves 1 bunch
curd 1 cup
dhania powder 3 spoons
salt to taste
lemon 1
oil 1 cup(for frying)


Preparation

heat oil in a pan In the mean time Raw banana cut into cubes, take a bowl add basan ,mida ,
corn flour,add 1/2 spoon salt red chilli powder 1/2 spoon add Raw banan cubes pour into littlie
amount of water , mix well ,pour them into pan , fry for 10 minutes ,remove the flame,keep aside,take another pan ,add 3 spoons of oil ,
add ginger garlic paste ,green chillis, coriander leaves ,fry well ., add 1 of fresh curd,add required salt and red chilli powdersalt ,take small bowl add red powder
pour water mix well andpour into pan fry for 1or 2 minutes after that add already fried Raw banana cubes . mix well fry for 5 minutes ,sprinkle dhania powder 1/2 spoon and sprinkle lemon juice . mix well garnish with coriander . serve hot rice .

tomato rasam

Ingredients:

Tomato 2 - 3
Tamarind lemin size
Rasam Powder 1 tbsp
Turmeric Powder pinch
Cilantro few leaves
Salt to taste
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Broken Red Chiles 3
Curry Leaves few
Asafoetida pinch
Oil 1 tbsp

preparation:

Wash and finely chop tomato.Soak tamarind in water for few minutes and extract all the thick pulp.Heat oil in a sauce pan, add all talimpu ingredients in order.When mustard seeds stop spluttering, add 6 - 8 cups of water, tamarind extract, chopped tomato, rasam powder, turmeric powder and salt.Boil for 5 - 10 minutes and garnish with cilantro leaves.Serve hot with steamed rice.

SWEET DOSA

SWEET DOSE

Ingredients:-

Rice flour (biyyam pindi) - 1 cup

Wheet flour - ½ cup

Gajjary - ½ cup

Grated coconut - 1 cup

Cardamom - 6

Dalchina chekka - little bit

Preparation :-

Take a small bowl pour 1 cup water 5 minutes boil, after boiled add ½ cup jaggary ,wait desolve Gajjary remove from flame keep aside, next take a deep bowl , add rice flour and wheat flour, and ilachi powder,dalchina powder,mix well then pour jaggary syrup again mix well , pour water mix well , keep aside, heat a flat pan, pour dalda or ghee or oil 1 spoon, of above wheat flour batter on pan in swirling motion starting from the rim and ending at center without touching the ladle to pan , fill in the gaps , reduce heat to medium ,when dose turns light brown on one side , turn on another side for few more seconds , repeat the procedure for more dosas .serve in hot . not necessary side chutney , .o.k..

BEERAKAYA PAPPU KOORA

GREEN GRAM DAL WITH BEERAKAYA (pappu koora )


Ingrediants

beerakayalu mediam size 5
green gram dal 1 cup

hing pinch
red chilli 5
turmeric 1/4 spoon
musteredseeds 1/2 spoon
black gram dal 1 spoon
jeera 1/2 spoon

preparation

First beerakayalu wash well next cut inti pieces,keep aside, heat 2 small spoons oil in a pan , add bengal gram dal , jeera, mustered seed ,hing fry well , add beerakaya 1/2 inch pieces, add green gram dal , sprinkle turmeric, and add salt , add required water ,cover the lid, wait 15 to 20 minutes remove the lid mix well add curry leaves , 1 minute cover the lid ,after that remove from flame , serve with hot rice , and chapati also . this is easiest and tasty curry. good for health .

RED CHILLI WITH CORIANDER (CHUTNY)

Ingrediants

coriander 1 bunch
Red Chiles 8
Tamarind small lemon size
Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Salt to taste
Oil 1 tsp
Mustard Seeds 1/2 tsp
Asafoetida pinch
Oil 1/2 tsp

preparation:

Soak tamarind in water for few minutes and extract all the pulp.Clean, wash, cut off the stems and roughly chop cilantro leaves

Heat oil in a pan, add urad dal, cumin seeds and mustard seeds.When mustard seeds start spluttering, add red chiles and remove from heat.
Once cooled to room temperature, grind the above talimpu, tamarind pulp, cilantro and salt together into smooth paste adding little water if needed.
Remove onto a chutney bowl.Heat oil in a pan, add mustard seeds and asafoetida.When mustard seeds start spluttering, add to above chutney bowl.
Serve with idly, dosa, rice…

DELICIOUS RASAM

GINGER RASAM

Ingredients:

Ginger 1 inch piece
Green Chilli 2
Tamarind lime size
Fenugreek Seeds pinch
Urad Dal 1 tsp
Mustard Seeds 1 tsp
Cumin Seeds 1/2 tsp
Asafoetida pinch
Curry Leaves few
Turmeric Powder pinch
Salt to taste
Ghee 1 tsp

preparation:

Peel, wash and mash ginger.Remove stem, wash and slice green chilli.Heat ghee in a deep vessel, add fenugreek seeds, urad dal, mustard and cumin seeds.
When dal changes color, add green chilli, asafoetida and curry leaves.Then add 5 cups of water, tamarind, tumeric powder and salt.Bring to boil and add mashed ginger.
Close the lid and simmer for a minute.Serve hot with rice.

MAJJIGA PULUSU[MoreKolumbu Andhrastyle]

Ingredients :-

bachhalikoora - 2 bunches

ButterMilk(Majjiga)- 3 Cups

green chillis - 4

lady finger (benda kaya) - 6

mentulu - 1 spoon

jeera - ½ spoon

mustered seeds - ½ spoon

hing - ¼ spoon

turmeric powder - 1 spoon

Bengal gram powder(senagapindi) - 5 spoons

Salt - to taste

Curry leaves (or) coriander leaves - few

Preparation :-

First ,wash well bachhalikura ,and bendies (lady fingers),cit 1 inch pieces lady fingers,and choppe bachhalikoora, take a bowl , pour water in a bowl, add chopped bachhalikoora, and cut bendies, sprinkle turmeric powder, half cover the lid, wait 10 minutes, take majjiga , stir well , sprinkle turmeric and salt , and take a small cup , add senaga pindi, add little water to mix well , pour into majjiga bowl, mix well, take anther small pan pour 2 spoons oil, add mentulu , fry well, and add jeera, hing mustered seeds, curry leaves fry well , then pour into majjiga bowl, mix well , after 5 minutes remove from fire , serve with dhal rice and normal rice , this item super combination with any dhal rice and upma . o.k..

ALOO - 65

Ingredients :-

Potatoes - 6
Onions - 4
Green chillis - 3
Aji-no-moto - ½ spoon
Curd - 1 1/2 cups
Salt - to taste
Red chilly powder - ¾ spoon
Oil - for deep frying
Bengal gram flour - 2 spoons
Baking powder ¼ spoon
Garam masal powder ¼ spoon

Preparation :-

Cook potatoes in cooker till one whistle, peel outer skin and dice into big cubes, sprinkle little salt , baking powder and Bengal gram flour to that, deep fry in hot oil till light brown , keep aside, tie curds in a clean muslin cloth and hang it till water drains from that, remove that curd cheese from the cloth and whip it with spoon till it becomes soft, cut onions into 1 inch long pieces , slit green chilies into two, lengthwise, heat two spoons of oil and fry chilies,onions along with aji-no-moto, when it turns golden brown add whipped curds to that, sprinkle salt, chilly powder and garam masala powder, fry in medium flame stirring constantly till oil is separated, add fried potatoes with little water if necessary, boil for few minutes and serve hot, o.k..

PANEER MAKKANWALA

Ingredients :-

Paneer cubes - as required
Butter - 3 spoons
Oil - for paneer deep frying

Grind together:-

Onions - 3
Ginger - 1 inch piece
Garlic - 6 flkes
Red chilies - 2
Tomatoes - 4 or 5
Coriander leaves - ½ bunch
Curry leaves - few
Grated coconut - 1 ½ spoons
Poppy seeds - 2 spoons
Cinnamon - 1 inch piece
Cardamoms - 2
Dhania powder - 2 spoons
Salt - to taste

Preparation :-

Take paneer cut into cubes, and deep fry in oil, grind masala without adding water, heat half of the butter and one spoon of oil, add the ground masala and fry well till ghee separates from it, add fried paneer cubes and 1 spoon of butter with little water reduce the flame, cover the lid , and keep for a few minutes, stir carefully in between , remove from fire and serve garnished with coriander leaves, finely cut onions, and lime pieces can be served as accompaniments. O.k..

KOFTA CURRY

Ingredients :- ( for making koftas)

Cauliflower - 1 medium size
Ginger - 1 spoon
Garam masal a powder ½ spoon
Milk ½ cup
Corn flour 2 spoons
Green chilies 2
Bread crumbs 4 spoons
Paneer 4 ounces
Thymol seeds (ajwain ) ½ spoon (optional)
Ghee for frying
Salt to taste

Preparation :- ( to prepare kofta )

Cut cauliflower into big flowerettes, wash well and soak in salted water for half an hour, wash again and steam in pressure cooker with cut ginger, without adding any water, allow to cool and mash it . mix bread crumbs , garam masala powder finelycut chilies and salt to that, make small balls with a small piece of paneer inside Ajwin can be added to the mashed cauliflower mix corn flour in milk to from paste . dip these balls in it and coat with bread crumbs and deep fry till golden brown.

Ingredients :- ( for the gravy )

Onions - 3 big
Ginger 1 inch piece
Garlic 6 flakes
Tomatoes 4 medium size
Curds ½ cup
Bay leaf 1
Cinnamon 1 inch piece
Red chilly powder 1 spoon
Dhania powder 1 spoon
Garam masala 1 spoon
Salt to taste
Ghee for frying.

Preparation :-

Cut onions long thin pieces, grind ginger, garolic to paste, heat ghee in a pan , add cinnamon and bay leaf then put onions and fry till litebrown, mix ginger garlic paste, and fry for 2 more minutes, added dhania powder, and chilly powder, garam masala and ½ cup of beaten curds, fry till ghee separates from it, blanch tomatoes in hot water , peel the skin and chop finely , add cut tomatoes,and ontinue to fry till the gravy , becomes pulpy, pour enough water , salt and boil for 5 to 8 minutes when gravy is thick remove from fire, keep the fried koftas separately, while serving arrange koftas in serving dish. Pour hot gravy on top, sprinkle cut coriander leaves and dot with fresh cream.

KHOYA MUTTER

Ingredients :-

Green peas - ½ k.g
Unsweetened khoya - ¼ k.g
Cardamomas 4
Fresh curd - ¾ cup
Dhania powder 2 spoons
Chilly powder - 1 spoon
Garam masala powder ½ spoon
Coriander leaves - 1 small bunch
Cumin seeds ½ spoon
Saffron - little
Ghee - for frying
Salt - to taste
Khoya or koa means when milk is heated stirring constantly it becomes thick which is called as milk koa .or khoya.

Preparation :-
Shell green peas and cook till soft, whip khoya and curds till it is mixed, heat ghee in a frying pan add cumin seeds , khoya and curds. Fry in reduced flame till ghee separates add coriander powder, salt and chilly powder , fry for a minute and then add cooked peas, along with little water , cook in medium flame until gravy turns thick. Mix powdered cardamom, saffron and garam masala. Garnish with coriander leaves.

CHOLE

A CHAT ITEM FOR ALL YOUR NEEDS.. It is highly accomplished with pury or chapathi

Ingredients
Kabuli Chena 1 Cup
Onions 4 big
Tomatoes 3 big
Ginger small piece
Tamarind lemon size
Garlic 8 flacks
Jaggary 1 tbs.
Salt To taste
Oil 3 spoons
Geen Chilies 2
Cardomon 3
Cloves 3
Cut Coriander leaves to garnish
Preparation:
Soak Chena for 8 hours wash well and cook for 20 min. Grind onions,cardamom cloves ginger.. Remove skin from the tomatoes and grind them separately. Heet oil or ghee in a pan add cumin seeds after few seconds add masala paste to it and fry till the ghee separates from it. Add tomoto paste to it and keep sturring for some time and till the moisture is completely absorbed ad salt and chilly powder along with green chilly. Add tamarind extract, jaggary and boiled chenna with that water. Cook until the gravy is thick enough to serve.
Garnish with coriander leaves. And serve hot …. Tangy Chole ready for taste.

BREAD BONDA

Ingredients
For curry:
Potatoes - 6
Onions - 2
Green chillies - 6
Chilli powder - 1/2 tsp (adjust according to taste)
Turmeric - a pinch
Ginger - small piece (1/2 inch)
Coriander leaves - few
Salt - as required
For outer
Bread - About 20 slices Water - to dip bread Oil - for frying
Preparation
Take a slice dipped in water and place in your palm. Keep the curry made like a ball in the wet slice in your palm. Close compleately the curry ball. Fry till the ball becomes Golden Brown. Serve Bonda with coconut chutney or ginger chutney

Crumbled Paneer Matar Sabzi

Ingredients:
crumbled paneer 1 cup
fresh green peas 1/2 cup
tomato, chopped 1
low fat milk 1/2 cup
garam masala 1/4 tsp
coriander pwd (optional)
kasoori methi (dried fenugreek leaves) 1/4 tsp
salt and pepper to taste
oil 1 tsp
chopped fresh corainder for garnish 1 1/2 tbsps
Heat oil in a vessel, add the chopped tomatoes and peas and cook on low heat till soft, approx 3-4 mts. Add salt and combine.Add crumbled paneer and stir well to combine and cook for 2-3 mts. Add pepper, coriander pwd, garam masala and kasoori methi and combine and cook further for another minute. Add the milk and go on stirring constantly till the subzi reaches a semi-wet consistency. This could take approx 7-8 mts. Finally garnish with fresh coriander leaves and serve hot with rotis

VADA

Ingredients
Black Gram dal - 4 cups
Onion - 3
Green chillies - 10 to 12
Ginger - small piece
Curry leaves - few
Salt - as required
Oil - for deep frying
Method
Soak Black Gram for 6 hours. Grind into smooth batter with ginger adding minimum water required. You can also add greenchillies and onion while grinding or cut into small pieces and add to the batter. Also add curry leaves and salt to the batter. Heat oil in a pan. Take a small piece of batter and flatten it with your palms on a plastic sheet. Drop this into oil and fry till golden brown. Serve hot with coconut chutney or ginger chutney.

MASALA VADA

Ingredients
Chenna dal - 4 cups
Greenchillies - 10 to 12
Ginger - small piece
Garlic - 3
Cloves 3
Onions - 2 (medium)
Coriander leaves - few
Curry leaves - few
Salt - as required
Preparation
Soak chenna dal for 3 to 4 hoursGrind it coarsely with greenchillies,ginger, garlic, cloves, and salt.Chop onions into small pieces, also chop coriander leaves and curry leaves.
Add this to the ground chenna dal. Heat oil in a pan. Take a small amount(size of lime) of batter and flatten it with your palms on a plastic sheet .Drop this into oil and fry till golden brown.Serve hot with ketchup, coconut chutney or ginger chutney.

SEMIYA PAYASAM

Kheer with semiya[Vermiceli]. The most liked sweet for kids. It is help full for cooling the body temperature also. In summer holidays payasam will give kids a special feel.

Ingredients

Semiya - 1 cup

Sugar - 1 1/2 cups

Ghee - 1 tbsp

Milk - 3 cups

Cashew nuts – 10

Kissmis{ dry grapes}

cardamons - few

Preparation

Put a vessel on the stove and heat the ghee. Fry the cashew and dry grapes, keep aside and in the remaining ghee fry the semiya. Bring the milk to boil and add the semiya, cook until soft. Now add the sugar according to taste. Stirring continuously cook for 5 more min. Then add the fried cashew and dry grapes and powdered cardamons.

Rava ladu

A low cost yet most liked sweet in Andhra by each and every kid. Wheat is help full for energy as well as substantive food item.

Ingredients

Rava - 3 cups

Sugar - 3 cups

Ghee - 1 cup

Cashews - few

Cardamons - 6

Preparation

Roast the rava in little ghee and keep it aside, Powder the sugar Fry cashews in ghee. Mix all in a bowl. Add crushed cardamom powder and remaining ghee. Make ladus. If not possible to make ladus sprinkle little warm milk.