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.