KADDU KA KHEER

Ingrediants :-

Grated sorakaya - 1 cup

Saggu biyyam - ½ cup

Sweetless khova - ¼ cup

Sugar - as required

Cashenuts - 15

Ilachi powder - 1 spoon

Preparation :-

First pour water in a bowl, boiled saggubiyyam. Till transilent, take another bowl ,pour enough water,boiled grated sorakaya till tender remove from fire keep aside 10 minutes, thenhalf part of grated sorakay grind paste, this paste pour in a saggubiyyam bowl, mix well with in few minutes rest of grated sorakaya pour saggubiyyam bowl. Mix well , pour 1 cup of milk,and add sweetless khova , desired sugar , mix well after few minutes sprinkle ilachipowder, garnish with cashenuts .put in friz, serv e with cool.

GREEN PEAS CURRY

Ingrediants :-

Green peas - 1/2k.g

Onions - 3

Garlic - 6 flakes

Spinach - 2 bunches

Ginger - small piece

Salt - to taste

Green chillies - 6

Tomatoes - 3

Turmeric powder - ½ spoon

Oil - 3 spoons

Coriander - 1 bunch

Preparation :-

First boil green peas and keep a side ,cut tomatoes,and onions,finely, grind ginger garlic,green chillis, and coriendar leaves,heat oil in a pan, fry the onions till brown ,add grinde masala paste,and fry low heat,after 5 minutes, add turmeric salt, boiled peas,chaped tomatoes,pour enough water, cover and cook in mediam heat till everything is tender and soft,, mix ½ spoon garammasalapowder,before removing fire,

SAMBAR

Ingrediants :-

Red gram dhal - 1 cup

Tomatoes - 3

Small onions - peeled 1cup

Tamarind - lime size

Green chillis - 2

Salt - to taste

Oil - 2 spoons

Turmeric powder - ½ spoon

Roast :-

Dhania - 2 spoons

Blackgramdhal - 1 ½ spoon

Bengalgram dhal - 2 spoons

Cumin seeds - 1 spoon

Red chillis - 2

Asofotodia - ¼ spoon

Heat 2 spoon oil and fry the above 9roast)ingredients, until golden color, fry 1 onion ,and 1 tomato separately ,grind everything with ¼ cup of grated coconut and 1 spoon of roasted gram.

Preparation :-

Heat oil in a pan, and fry the small onion for 1 minute, add enough water and boil it till soft, cook red gram dhal in pressure cooker and smash well ,soak tamarind, and extract, mix cooked onions, smashed dhal, tamarind extract, grind paste with enough salt, green chillis, tomatoes, and boil with enough water added to it, when the sambar is thick enough, remove from fire, heat in oil 1spoon, add mustard seeds, pour over sambar, with sprinkle little asafetida powder, garnish with coriander leaves .and curry leaves. O.k serve with rice, idly, or vada,

KAJU MAHARAJ

Ingredients:-

Whole cashewnuts - 1 cup

Ghee or butter - 2 spoons

Onions - 2

Sweetless khova - 1 cup

Cardamoms - 2

Cloves - 2

Cinnamon - 1inch piece

Salt - to taste

Kismis - 1spoon

Sugar - ½ spoon

Grind :-

Dhania - 2spoons

Ginger - little piece

Red chillies - 4

Pealed almonds - 5

Or groundnuts - 10

Preparation :-

Fry cashenuts in ghee until light golden and keep aside, hea ghee and fry khova to light golden brown, and keepaside both are separately in the same ghee add ½ spoon of sugar,when it turns light brown add cloves , cinnamon, and cardimama,continue frying with greated onion till ghee separates,add grind masala,and fry till it smells good, mix well add kismiss , pour into2 cups of water and salt, when it starts boiling add fried khova and cashenuts, cook till gravy thickness , before removing from fire add 2 spoons of ghee and serve with hot roti, pulka, nan , chappathis. O.k .try your self

SWEET CORN KURMA

Ingredients :-

Sweet corn (available in super market) - 1 big cup

Tomato puri( 3 tomatoes grind well ) - 1 cup

Turmeric - ¼ spoon

Sugar - ¼ spoon

4 boiled potatoes and smash kept aside

Light fry and grind powder :-

Dhania - 2 spoons

Dalchina chekka - 1 inch piece

Cloves (lavangas) - 4

Pepper - ¼ spoon

Gingili seeds (white )- 1 spoon

Ground nuts - 2 spoons

Cashewnuts - 5

Grind :-

Onions - 3

Green chillis - 3

Garlic flakes - 5

Ginjer - 1 inch piece

Preparation :-

Heat 2 spoons of oil in a pan , pour tomato puri 1cup, seasonings fry 3 minutes, then add grind oninos paste , add ¼ spoon sugar for taste, continue frying after five minutes mix boiled smash potatoes, to this till the gravy is thick , add 2 cups of water add salt

Add fried masla powder , add sweet corn ,Cover and keep for a few minutes, , till gravy is light thick ,add fresh grated butter mix well , removing from fire . serve with roti, pulka, nan chapattis. Super taste sweet corn kurma is ready . try your self

CABBAGE MASALA

Ingrediants :-

Cabbage - ½ k.g

Onions - 3

Tomatoes - 2

Green peas - 100 grams

Turmeric powder - ¼ spoon

Salt - required

Oil - 2 spoons

Cinanamon - small piece

Cloves - 2

Grind :-

Greated coconut - 2spoons

Garlic - 6flakes

Anised - ¼ spoon

Red chillis - 3

Preparation :-

Cut cabbage ,and onions, tomatoes small pieces, grind the masala and keep aside, heat oil in a pan season with mustered, curry leaves, add onions and fry till golden brown or translucent, mix cut tomatoes and fry few minutes, add raw cabbage and green peas, fry till cabbage becomes tender and then add grind masala turmeric and salt pour enough water and boil till the gravy thickness , remove from fire serve with rice or chapattis.

ALU _CHANNA BHAJI

Ingrediants :-

Alu - ½ k.g

Tamarindjuice - 3spoons

Curds - ½ cup

Oil - 2spoons full

Green chillis - 2

Red chillipowder - ½ spoon

Jeera - 1 spoon

Turmeric powder - 1 spoon

Salt - as required

Garam masala powder - ½ spoon

Preparation :-

Boil alu and peel the skin , mash 1 or 2 potatoes , cu the cubes other potatoes, heat oil in apan add jeera,add green chillis,and turmeric,red chilli powder, and garam masalapowder in the oil, fry for 2 minutes, add curd and mix well add poratoes and tamarind thick juice , fry well till oil separates, finally garnish with coriander leaves. Seve tasty alu sag.

COCONUT WITH CORN

Ingredients:

Corn 5,

Onions –3

Coconut milk 1cup

Oil 3 spoons

Salt to taste

Grind the following:

Garlic – 5 flakes , poppey seeds 2 spoons , dhania 1spoon , green chillies 4, cinnamon 1 inch piece. Cloves 2 .

Method of cooking :-

Boil whole corn in pressure cooker , allow to cool and remove the seeds.heat oil in a pan fry onions, then add masal paste, fry in a low flame, Add corn and then pour coconut milk, with salt and boil 5 minutes. Remove from flame and serve with roti, pulks, chapatti.

GREEN DHAL

Ingrediants:-

Green gram dhal --- ½ cup

Ginger -- ½ spoon

Onion small size ---- 3

Garlic ----- 5flakes

Green chillis ---- 2

Turmeric powder ---- ½ spoon

Salt --- as required

Red chilli powder ---- ½ spoon

Dhinia powder ----- 1 spoon

Curry leaves ----- little

Oil -----

Lemon ---- 1

Preparation :-

Grind ginger garlic and green chillis, cut onions finely, heat oil in a pan fry ginger galic pastefor a minute add onions fry till translucent add salt , chilli poder turmeric poweder ,

Dhania powder and curry leaves fry for a minute , mix with uncooked dhal and enough water, keep in pressure cooker and cook till whistle comes.remove from heat,add tosted jeera and coriander leaves, finally sprinkle lemon juce and serve chappathis, roti, parota,

LADY FINGER FRY

Ingrediants :-

Ladies finger - ½ k.g

Red chilli powder - 1 spoon

Dhania powder - 1 spoon

Salt - as desired

Dry roast - ground nut

Preparation :-

Cut lady finger 1 inch pieces, deep fry in hot oil ( do not cover the lid ) till t they become light brown, add dry roasted groundnut 2 spoons, add dhania powder 1spoon , add chilli powder 1 spoon , add salt required , add 2 spoons Boondi for taste,mixed well after 1minute remove fite and serve with rice crispy lady finger fry is ready.

MENTI BUTTER MILK

Ingrediants :-

Buttermilk - 1cup

Turmeric powder - pinch

Coriander leaves - little

Red chill - 1

Mentulu - 1/4spoon

Asafetida - pinch

Preparation :-

Pour butter milk 1cup in a bowl , add desired salt and pinch of turmeric powder, keep it aside, heat 1spoon oil in a small pan, season wit h mustered seed ½ spoon , add cumin seeds ,and 1 red chilli , add pinch of asafetida , add mentulu ¼ spoon fry 1 minute , remove from fire pour in a buttermilk bowl , mix well ,and serve with dhal rice ,this is good combination of any dhal .

MIXED VEG MINT

Ingredients .:

Carrot , beans potatoes, peas ,these are mixed 3 cups.

Onions 4or 5.cut long slices.

Salt –reqiired, tomatoes- 4 , oil 2 spoons.

Grind following items.

Coconut – I cup greated.

Garlic 6

Green chillies 6

Ginger paste – 1spoon

Coloves – 3

Roasted gram – 1 spoon

Mint leaves 2 or 3 small bunches.

Cinnman – 1 small piece.

Cooking method:-

Wash all vegetables and cook in cooker, slice onions, and tomatoes chop finely,

grind the masala smooth paste, heat oil ina pan , season with jeera, fry onions till

golden brown, add tomatoes and fry till it becomes soft , mix in masal and add

boiled vegables with enough water and boil till gravy becomes thick. Fry mint

leaves in l2spoons of oil, and then grind with other ingredients, which prevents

bittereness of mint leaves. O.k .. mixed mint curry ready.

CASHEWNUT ,TOMATO CURRY

Ingrdiants :-

Tomatoes - ½ k.g

Onions - 4or 5

Cashyenut - 10

Grind :-

Cashwnut ,5or6

Greated coconut - 2 spoons

Poppy seeds - 1 spoon

Red chillis - 3

Greenchillis -- 2

Coriander seeds - 1spoon

Sugar - ½ spoon

Garam masala powder - 1spoon.

Preparation :-

Heat oil in a pan , season with aniseeds ,add few garlic flakes , and cut onions and fry till golden brown. Add cut tomatoes and continue to fry for a few minutes , add the grind masal paste salt , sugar and enough water,add 5or 6 cashew nuts , allow it to boil till the raw flavour is lost, when the gravy is thick enough remove from fire and serve hot roti,nan,pulks . try your self o.k..

TASTY TAMOTO DHAL

Ingrediants :-

Tamotoes - 4

Onions - 3

Garlic - 8 flakes

Green gram dhal - 1 cup

Green chillis - 4

Cumin seeds - little

Oil - 1 spoon

Turmeric - ½ spoon

Garam masala - ½ spoon

Salt - required

Lemon - 1

Preparation:-

Cut onions and tomatoes finely, slit green chillisinto 3, heat ghee or butter 1spoon in a pan season with cumin seeds add onions ,garlic and chillies.fry till onions becomes transulucent, add tomatoes and fry for 2 or 3 minutes, cook dhal separately with enough water then put the fried onion, garlic, and tomatoes, add salt to tast, add turmeric , and garam masala powder cook for few minutes , remove from fire and add cut coriander leaves curry leaves, and lemon juice to it. This is suitable dhal for rice, chapathi, roti.

POTATOES QUICK FRY

Ingrediants:-

Potatoes --- ½ k.g

Red chilli powder --- as required (1 spoon0

Salt -- to taste

Sanaga pindi --- 1spoon

Preparation :-

Heat oil , in a pan add the small pieces of potatoes and fry in a reduced flame for few minutes, till golden brown , add salt,and red chilli powder , finally sprinkle sanagapindi for taste. After I minute remove from fire, Quick potato fry is ready to taste.