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.

Mysore pak

Summer holidays is a welcoming holidays in Andhra. In these holidays grand children and children from all the places will arrive at grannies laps. For them Granny will prepare several sweets. Out of which Mysore pak is one.

Ingredients

Besan (senagapindi) - 1 cup

Sugar - 2 cups

Ghee 1 to 2 cups

Water - 1 cup

Preparation

Roast the besan in little ghee till raw smell goes away. In a thick vessel add the sugar and water.Make sugar syrup Add the besan little by little stirring all the time. Add one cup of ghee slowly. Add the remaining ghee slowly .Stir continuously, cook till the mixture leaves the sides of the pan and the ghee separates from the mixture and also mixture starts turning red at the bottom of the pan. Transfer this to a greased plate and cut into desired shapes before it becomes hard.

Sunnundalu

Summer holidays is a welcoming holidays in Andhra. In these holidays grand children and children from all the places will arrive at grannies laps. For them Granny will prepare several sweets. Out of which Sunnundalu is yet another.

Ingredients

Split urud dal {Black Gram Dhal} - 2 cups

Rice - 1/4 cup

Sugar - 1 1/2 cups

Ghee - 1 cup approximately

Preparation

Roast the urud dal till nice aroma comes out, powder{ not finely powdered , just leave before it finely powdered} and keep aside. Roast the rice and powder it. Powder the sugar. Mix all these powders and make small balls by adding sufficient ghee.

Vegitable fry

Aha! Emi ruchi Anara Maimarachi! This is the way the curries with Brinjals will be admired.

Ingrediants :-

Sliced brinjals - ¼ cup

Sliced potatoes - ¼ cup

Drum stick cut into small pieces - ¼ cup

Green pieces - ¼ cup

Salt - to taste

Sugar (or ) jaggery - 1 spoon

Oil 1 ½ spoon

Grind :-

Grated coconut ¼ cup

Re chillis 4

Onions 3

Ginger 1 inch piece

Tamarind small lime size

Garam masala powder ½ spoon

Preparation :-

Heat oil in a pan add all the raw vegetables and fry in a reduce flame for few minutes

Add grind miture , with 1 cup of water, cover with lid, cook till the vegetables are tender, add salt and jaggery or sugar , mix well till it is disloved, when the curry is thick, add garam masala powder,wait 1 minute, to serve add finally coriander leaves , and remove from flame. Serve with hot rice, o.k. try your self.

Poli Poornalu

This is most liked sweet of the ages. It is said that mothers will have love like this sweet.

Ingrediants :-

Green gram - soaked 250 grams

Sugar - 200 grams

Grated coconut - 1 cup

Rice floor - 3 small cups

Black gram - 1 small cup ( for batter to sip)

Cardmom - 4 grams

Oil - deep frying

Preparation :-

Mix rice floor and black gram floor for batter and keep it aside for 2 hours,,soak the green gram dhal for 1 hour,and grind it into a soft paste,with less water , steam the green gram paste in idly moulds,and cook them , remove the dhal idly ,and mix them to make tasty grated coconut,make sugar syrup and add the dhal idly paste, and prepare the

Round balls (poornalu or boorlu)with the miture,deep fry in hot oil .

Coconut peanut chutney

Chutney’s popular in every Andhra Home. Chutney is a substitute for Curry at Dinner, or an addition to breakfast. Oh! With out chutney how can one have the break fast in Andhra?

Ingredients:-

Coconut 1/2

Peanuts 2 cups

Red chillies or green chillis 6

Salt as required

Tamarind 1 tsp paste

Oil 1 tsp

Seasoning :-

chenna dhal 1 spoon

urad dhal 1 spoon

mustard seeds 1 spoon

hing pinch

Jeera ½ spoon

red chilli pieces 2

curry leaves few

Preparation:-

Grate the coconut or cut into small pieces. In a small pan fry the peanuts on medium heat until raw smell goes away. Add the red chillies and fry for 2 more minutes. Grind the coconut, peanut, red chillies, salt and tamarind. Heat oil in a pan and add chenna dal, urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves. Finally mustard seeds ,add this to the grounded coconut chutney. That’s it . tasty coconut and peanuts chutney is ready this is suitable for dosa, and rice.

GARLIC CHUTNEY

Chutney’s popular in every Andhra Home. Chutney is a substitute for Curry at Dinner, or an addition to breakfast. Oh! With out chutney how can one have the break fast in Andhra?

INGREDIENTS:

4 garlic pods
20 red chillies, roasted
2 cups grated coconut
4tsp. ghee
little tamarind
salt to taste

METHOD:

Fry the garlic with little ghee. Do the same with the coconut and then grind it with red chillies and tamarind pulp. Add the garlic and salt. Grind once again to a smooth paste.

Pepper Rasam

In the changing climates kids get cold. Rasam added with pepper will solve the problems of cold and cough among the playing kids in summer.

Ingredients :

Pepper powder 3 or 4 spoons

Toor dal (Cooked) 1 1/2 cups
Jaggery 1sp

Salt to taste.

Mustard seeds 1 tsp

Jeera 1 tsp

Tamarind paste 1 tsp

Preparation :-

Heat a tbsp of oil in a vessel and add mustard and jeera to it. When the mustard seeds start to crackle, add the toor daal and some water. Now make a paste of tamarind, pepper powder and salt with a little hot water. Add it to the toor daal and stir well. Now, add the brown sugar and chopped cilantro and boil well. Add lime juice.

Coconut burfy

A sweet, children in summer like to have when they will return from play. This sweet is most liked by all most all the kids.

Ingredients

Milk powder - 1 cup

Grated coconut - 2 cups

Sugar - 1/2 cup

Water - 1/2 cup

Milk - a liitle to add color

Vanilla essence(optional) - 1/2 tsp

Method

Put a nonstick pan on stove and add the grated coconut, sugar and water. Cook till it becomes sticky and one thread consistency .Add milk. Also add vanilla essence. Stir & cook for few min. Add milk powder, stir properly . Transfer this to plate gently coated with Ghee, spread and cut into shape before it becomes hard.

Chekkara Pongali

A Special item to render to God. A rich food item. Heavy after taken as brunch or lunch, A whole sweet with different flavor.

Ingredients

Split greengram [Pesara pappu] - 1 cup

Rice - 2 cups

Sugar - 2 1/2 cups

Ghee - 1 cup approximately

Coconut - few fried coconut pieces or grated coconut

Cashews and raisins - few

Preparation

Pressure cook the dal and rice adding 6 cups of water. Make syrup of sugar adding little water. Add this syrup, and 3/4 cup of ghee to the cooked dal and rice mixture. Add the fried cashews, raisins and grated coconut or fried coconut pieces. Add crushed cardamon powder.

MANGO LASSI

Best for the summer. Best for every body. Cool, Cool drink in hot summer.

Ingredients:

1 1/2 cups ripe mango cubes

1 cup curd/yogurt

1 tbsp sugar or 2 tbsps honey (adjust according to the sweetness of mango)

1/2 cup water (add more water for a thinner consistency)

1/2 cup crushed ice cubes

Whip the above ingredients in a blender for a little less than a minute. Adjust the consistency of the smoothie according to the variety of mango used. If its a juicy variety, it will yield a thicker smoothie. Add more water and adjust sugar accordingly, for a thinner consistency lassi. Serve chilled.

Mango Milk Shake

Mango milk shake. Prepared with minimum effort, it serves as a lazy summer meal or brunch.. With a strong mango flavor and undertones of cinnamom, its cool, refreshing and low on calories

Ingredients:

2 cups ripe mango cubes

1/2 lt low fat milk

1 1/2 tbsps sugar (upto taste

pinch of cardamom pwd (optional)

1/2 cup crushed ice cubes

1 Blend the mango pulp along with a cup of milk for 15-20 seconds.
2 Add the remaining milk, sugar, cardamom pwd and crushed ice and blend for another 30 seconds and serve chilled.

PALAK TOMATO CURRY

Ingredients :-

Palak 5 bunches

Tomatoes 5

Onions 3

Garlic 6 flakes(smallpieces)

Tamarind juice small cup

Turmeric ¼ spoon

Sugar ½ spoon

Salt to taste

Oil 2 spoons

For seasoning:

Blackgramdal 1 spoon

Mustered seeds 1 spoon

Jeera 1 spoon

Hing ¼ spoon

Red chilly 2

Green chillis 3

Preparation :-

Heat oil in a pan, add the seasoning ,and onions ,add sugar fry for a minute, and add garlic flakes, again fry min, add well wash grated palak, add turmeric, mixed well and pour ½ cup water, cover the pan and cook on low heat for about 5 minutes, add tomatoes, and tamarind juice add salt according to your taste, again cover the pan, wait 5 minutes, finally, sprinkle 1 spoon of basen(senaga pindi) mix well, wait 1 min, after that, serve with rice ., healthy, and tasty palak tomato is ready . . o.k try yourself .

Mixed Upma

A best break fast for every one. It is best for the kids who do not like plain ravva upma. It is best for the health and taste.

Ingredients

• Rava - 1 cup
• Oil - 2 tbsp
• Green chillies - 3 to 4
• Seasoning - 1 tsp of toor dal,
• Urad dal ½ spoon
• Mustard seeds ½ spoon
• Jeera 1 spoon
• red chillies 2
• curry leaves few
• Water - 2 cups
• Salt as required
• Tomatoes 2 or 3 (pieces)
• Green peas few
• Cabbage leaves pieces

Preparation:-

1. Fry rava in little ghee or oil until it turns light golden color or the raw smell goes away.Heat the oil in a pan add the seasoning and green chillies.Fry for a min and add 2 cups of water with salt, according to your taste.add tomatoe pieces, and green peas, cabbage leaves. Cover the lid once the water starts boiling add ravva slowly stirring all the time.Cover the lid, and cook on low flame for about 5 min.Serve hot. O.k...

Corn raita

Ingredients:-

Tender corn cobs 5

Curd 1/4 kg

For frying 2 tbsp. oil pepper powder 1 ½ small tsp.

Grated coconut 1/2 cup

Green coriander for garnishing.

Salt to taste

Preparation:-

Shallow fry the whole corn cobs in oil till golden brown. Remove and immerse in cold water. Separate corn from the cob and keep aside. Beat curds; add salt, pepper, grated coconut and corn. Mix well. Garnish with coriander. Serve cold.

PURI

Breakfast with pure is not liked by all at home but in hotels every body will order for the same. I know not the food item which is mainly high energy giving is not opted at home…

Ingredients:

Wheat flour - 2 cups

Ghee - 2 tbsp

Salt to taste

Milk - 4 tbsp

Water to knead dough

Oil to deep fry

Preparation:-

Take a large bowl, add all above ingredients, and Make soft pliable dough using all ingredients. Make some rounds about a small lime size. Roll them with the rolling pin about 4'' in diameter. Then fry in hot oil, till light brown. Turn once and fry other side. Drain and serve hot with spicy vegetable curries (like potato curry).

BOBBATLU

The traditional Granny’s sweet in Andhra Pradesh. Which is a common sweet item that will occupy an important dish in pongal and festive season. The item is tantalizing and even some people wonder how the taste occurs to simple chenna dal

For Stuffing

1 Cup Bengal gram dal (chana dal)

1 and 1/2 cups sugar /jaggery powdered (adjust according to taste)

8 Cardamoms

1/2 cup maida

1 cup oil

Ghee to fry

Method

Wash dal and cook with just enough water. Dal must be cooked very well. Mix maida, and a pinch of salt adding water. Make hard dough of it and knead it by adding oil (4 tablespoons) slowly till the dough becomes very soft and pliable. Keep it covered for about 2 hours. Take the cooked dal, drain out any extra water and mash it well or put it in a blender and mix it with Sugar / jaggery and a pinch of salt. Heat the mixture on low flame till almost dry. Cool it and add powdered cardamom and make it into 10 or 12 equal sized balls. Knead the maida mixture and divide it into equal number of balls. Take a plastic sheet and put a few drops of oil and spread the maida ball on it with hand, thin at the edges and thick in the middle. Put the sweet ball in the middle and cover it by bringing the edges together. Repeat the procedure for all the balls. Flatten each ball with hand into 6" to 8" diameter flat circular chapati carefully with the help of a few drops of oil and fry it on low flame on tava sprilling ghee.

KEERA{CUCUMBER} CHUTNEY[ SALAD]

The tasty keera chutney as mentioned by my granny is worth to take in summer season. Because the water in the keera makes us cool. The digestive system too will be cool enough to have any thing. In north India consuming Keera in slices is maximum in the name of salad. It is best for health and vigor

Ingrediants:

1. Kheera : chopped to fine grain size.

2. Gingly seed : 1 cup

3. Red chilly : 3 nos.

4. Tamarind. : Juice 5 spoons.

5. Salt : to taste

Method:

Fry Gingly seed and red chilly in a pan till they become golden brown in color. Grind …. Take finely chopped keera in a bowl add powder, salt and tamarind juice. Keep for 3 hours….. The salad or chutney is ready for serve. Is best with rotes or rice.. Try once.. you will lick your fingers. Sure!!

MYSURE BAJJI

Hai , This snake item is light cutta, and smooth ,easy, tastiest food item in evening time ,ingredients are very less , now.. Let us start the dish.

Ingredients :-

Cutta curd - 1 cup

Mida floor - 1 cup

Rice floor - 2 spoons

Salt - to taste

Green chilly - 3 or 4

Fresh coconut grated - 2 spoons

Oil - required deep frying

Vanta soda - pinch

Preparation:-

Take a bowl , pour mida and ad rice floor ,grate green chilly , grated coconut, salt, red chilly powder ½ spoon, and add cutta curd , mix well , heat oil in a pan ,deep fry like bonda , serve hot hot mysure hajji,.

EASY CRAZY MILK KHEER

Ingrediants:-

fresh Milk 1 litre

Sugar 400-500 gms

long grain Rice handful

Method:

Wash the pressure cooker nicely,Pour milk into the pressure cooker, add sugar & washed rice. close the lid & let it cook. After one whistle keep the cooker on low flame for 30 mins. Remove it from the gas & let it cool. Tasty, easy milk kheer is ready to serve . tast it , try yourself.

CHANDRA KANTALU{ Moong dhal Burphy}

An old passionate sweet.of granny’s times. But it is special for even today. Can be preserved for a fortnight. It keeps body cool The moong dal is very much named after cooling the body and upkeeps the digestive system.
Ingredients:
Split yellow moong dal 1 cup split
Sugar 1 1/2 cup
Fresh grated coconut 1/2 cup
Chopped cashew nuts 1/4 cup
Cardamom powder 1 spoon
Salt pinch
Oil required deep frying
Soak moong dal for an hour, drain and grind to a fine paste adding 4 spoons water. You can even grind it without adding any water. Heat a bowl and add the sugar, the ground dhal paste, grated coconut, and mix well. You will find that the sugar melts and the mixture begins to form bubbles while cooking. Cook this mixture on low heat, stirring continuously till it forms into a thick lump. Remove from heat and mix cardamom powder and pinch of salt. Immediately transfer the mixture on to a wet cloth and spread the cooked mixture over it using a flat ladle which has been oiled and gently spread the mixture to form 1/2″ layer and cool. Cut into desired shape and separate the pieces very carefully lest they break and keep aside. Heat oil in a wide pan and deep fry the squares till golden brown. You can deep fry a batch of six to eight depending on the size of the pan Serve warm or cold. Store in an air tight container you can store 4 days

WATER MILON JUICE

Summer is rising up. with its maximum itensity. We are aught to take muchwater inside to prevent from danger of dehydration. Here is one to help for the situation

Ingredients:
chilled watermelon cubed and de-seeded 2 cups
chilled water 1/2 cup
sugar 1 1/2 tbsp
lemon juice 1-2 tbsp
for garnish) mint leaves
Blend the above ingredients for 8-10 secs. If you want a smooth drink, strain. and serve chilled.

PANASA POTTU [Jack fruit]CURRY

The prime seasonal curry with lots of danger to health but so tasty that is irresistible. The curry once you taste, The taste will make you to repeat. But be cautious it is problematic to your digestive system.

Ingredients:

Tender Jack fruit finely chopped 250 grms
Tamarind Juice ½ cup
Turmaric 1 pinch
Mustered seed powder 3 spoon fulls
Black Gram dal 1 spoon
Chena dal 1 spoon
Hing 1 pinch
Salt to taste
Dry Mirchi 3 nos
Preparation: [It is better to use very tender jack fruit] Take chopped jack fruit into a cooker bowl add turmeric to it. After 2 or 3 whistles remove from cooker and drain the excess water. Take a pan add 3 spoon fulls of oil after getting heat fry gently popu{ Black Gram,Chena dal. Mustered seed, and Dry mirchi. Add cooked jack fruit in to it add salt, tamarind juice to it till it comes to dry state. Then add mustered seed powder.Remove from heat. Take a pan, heat 3 spoon full of oil, add hing to it. Now add this oil. Curry ready Try it in the evening it very irresistible…. Try once..

VADA PAPPU

The special and simple offering to Lord Rama Chandra Prabhu is one more thing that is Vada Pappu. It is simple and said to be most liked by all Deities. Sri Rama Navami which will come in the earlier spring turns the season temperatures to high. The elders kept the festivals with a view to up keep the health of common man by means of offerings to Lords. Vada Pappu is one of that kind.

Ingrediants: Green gram dal and Jaggary

Preparation.: Soak dal for 1 hr. add required quatity of jaggaryto your wish. Finish … That is Vada Pappu. Which will keep the temperature I your body constant.

RAMA RASAM

An item regularly prepared for presenting as offering to Lord Sri Rama on the day SRI RAMA NAVAMI. The special juice that is made very particular on this day is felt that it cures the intestinal troubles. Makes one happy with his life. Truly speaking it helps in digestion and the climatic change in the Country.
Ingrediants.

Jaggary : 100 Grms for 1tr of Water

Pepper : finely powdered 2 Tps.

Mint leaves : 10 leaves

Method: Mix Jaggary in water well, add pepper and mint leaves to it. If possible

add Tulasi leaves too for flavor..

CAPSICUM CARROT GRAVY

Capsicum and carrot curry is very delicious , and having rich of vitamins, now , some useful tips to make a gravy tasty .o.k… always use ghee or butter with or instead of oil, which gives a good flavor to the gravy, and another tip, fry the grind masala in reduced flame , so that it retains its color and taste. Next very important tip, add little sugar to the gravy, makes it tasty ,. O.k now let us start .capsicum & carrot gravy ..

Ingredients :-

Carrot - ½ k.g
capsicum (Bangalore mirchi ) - ¼ k.g
Tomatoes medium size - 3
Green chilies - 5
Dry coconut (scraped) - ¼ cup
Ginger - ½ inch piece
Garlic - 6 flakes
Onions - 5
Cardamoms - 2
Cloves - 3
Cinnamon - 1 inch piece
Cashew nuts - 5
Turmeric powder - ¼ spoon
Salt - as required
Oil - 1 spoon
Butter - 2 spoons
Sugar - 1 small spoon

Preparation :-

First wash well carrot and capsicum cut small cubes, carrot boiled in water, till soft, capsicum half boiled, .take mixy jar , add cardmom, cloves, cinnamon, mix well, add onions, garlic, ginger little bit salt, again grind well , remove the paste keep aside . next grind cashew nuts smooth paste, remove it, now heat 2 spoons oil in a pan , add grind onions masala, fry well, add sugar and turmeric again fry till oil separate, add cashew nut paste mix well add boiled carrot , add enough water add salt cover with lid , wait for 5 minutes add half boiled capsicum , cover with lid boil till gravy light thickness .( just 5 minutes) finally add 2 spoons butter ,mix well , wait 2 minutes , remove from flame ..serve along with pure, chapattis, rotes, and dose and rice also. O.k

KATTU PONGALI

This is one of the best and easiest, and tastiest vegetarian food ….
“ KATTU PONGALI “ grand maa’s dish “ traditional south Indian food . when ever I make it , I feel blessed. It is also used for offering to God in temples and shrins.


INGREDIANTS:-

Rice - ½ k.g

Green gram dal - 300 grams

Cashewnuts - 50 grams

Ghee - 200grams

Black pepper powder- 5 grams

Jeera - 5 grams

Salt - as required

Curry leaves - 1 smallbunch.


Preparation:-

First wash rice and green gram dal , add required salt and required water, boiled in a pressure cooker, wait 2 whistles , after cool ,heat in a pan add 100 grams ghee, fry cashew nuts, add jeera, and pepper powder, and curry leaves, add boiled rice +green gramdal ,mix well , add rest of the 100 grams ghee , mix well after 2 minutes remove from flame , serve with coconut chutney . o.k

MANGO PINEAPPLE JUICE

A good soft drink for health and vigure in this summer for one and all.
Ingrediants :-

Mango paste - ½ glass

Pine apple juice - ½ glass

Kive fruit juice - 2 ½ glasses

Ice - small quantity

Soda - 1 glass

Preparation :-

Take a mixer or juicer , add mango paste, pine apple juice ,kivi fruit juice, ice , mix well remove from mixer , before serve in glasses add soda , tast it , o.k.

BANANA MILK SHAKE

Ingredients :-

Banana ‘s - 4

Milk - 1 lt

Sugar - 4 spoons

Vanilla essence - ½ spoon

Cardamom powder - ¼ spoon

Preparation:-

First cut banana small pieces, boiled milk , when ones cooling, now take a mixy jar , add banana pieces, milk, sugar , vanilla essence, or any other flavored essence ( as you like) cardamom powder, mix well , remove mixer , serve with glass . Have it. There is no weakness, and strain, try your self.

SITRAS MACTILE

Ingrediants :-

Orange juice - ½ cup

Pomegranate - ½ cup

Ice - ½ cup

Grape juice - ½ cup

Ginger juice - ½ spoon

Honey - ½ spoon

Preparation :-

Take a mixy jar (juicer) add ice, orange juice , pomegranate juice ,grape juice, ginger juice, and honey , grind well , serve in juice glasses. Tasty sitars Mac tile is ready o.k try your self.

SITRAS MACTILE

Ingrediants :-

Orange juice - ½ cup

Pomegranate - ½ cup

Ice - ½ cup

Grape juice - ½ cup

Ginger juice - ½ spoon

Honey - ½ spoon

Preparation :-

Take a mixy jar (juicer) add ice, orange juice , pomegranate juice ,grape juice, ginger juice, and honey , grind well , serve in juice glasses. Tasty sitars Mac tile is ready o.k try your self.

BUTTER MILK DELITE

Ingrediants :-

Butter milk - 2 glasses

Ginger juice - ½ spoon

Pudina paste (mint paste) - ½ spoon

Salt - ½ spoon

Blacksalt - ½ spoon

Fried jeera - ½ spoon

Soda - pinch

Green food color - 2 drops

Pudina (mint) - 6 leaves

Ice - ½ cup

Preparation :-

Take buttermilk in mixy jar (juicer) , add pudina paste, ginger juice, salt , black salt, fried jeera, ice ½ cup grind well , and serve it , in hot summer, tasty butter milk delight, try your self . o.k.. finally garnish with mint leaves .

COFFEE MACTILE

Ingredients :-

Black coffee - 1 cup

Sugar syrup - ¼ cup

Ice cream - 3 or 4 spoons

Black kola - 1 cup

Ice - small quantity

Preparation :-

Take a mixy jar or juicer add black coffee, sugar syrup , ice, ice cream, mix well , remove from mixer, add cola serve in glasses. O.k..

CARROT GRAVY

Ingrediants :-

Carrot - ½ k.g

Tomatoes - 3

Dry coconut chopped - ½ cup

Green chillies - 5

Garlic - 6 flakes

Poppy seeds - 1 spoon

Onions - ¼ k.g

Cardamoms - 2

Cinnamon - 1 inch piece

Cloves - 2

Turmeric powder - ¼ spoon

Salt - to taste

Oil - 1 spoon

Preparation :-

Grind ginger, garlic , green chilies, dry coconut and poppy seeds ,cut carrot s into small pieces and boiled, heat oil in a pan add the spices ,onions ,and fry, when it done add cut tomatoes and fry for few minutes, add carrot and grind mixture with just enough water ,boil till. Gravy thickness, remove from flame, this is suitable for rote, chapattis, puris,and dosa also. o.k try your self and taste it.

PALAK KOFTA

Ingrediants:-

Palak - 3 bunches

Onions - 3

Potatoes - 4

Bread - 5 slices

Green chillis - 2

Ginger - 1 in ch piece

Chilli powder - ½ spoon

Turmeric powder - ½ spoon

Dry mango powder

(amchure powder) - ½ spoon

Garam masala powder - ½ spoon

Butter - 2 spoons

Salt to taste

Oil - for deep frying

Preparation :-

First boiled potatoes , peel, and smash thoroughly, soak bread in water , squeeze and add to the potatoes, add with finely cut onions, chilies, coriander, leaves, garammasala , salt amchure powder, and small amount of finely chopped palak, mix well , and prepare for small balls, heat oil in a pan, deep fry , keep aside,

Gravy :-

Chopped onions , ginger garlic paste, well wash and finely chop palak, heat 1 spoon of oil in a pan , and fry the palak with 1.2 spoon sugar added, sprinkle water, in few minutes it becomes soft paste, remove from flame, cool and grind to smooth paste, heat butter in a pan. Fry onions, and ginger then the grind palak with milk, salt chilli powder, amchure powder, turmeric , and garammasala, mix well , and boil till it becomes a thick gravy. add kottas just before removing from flame,

MENTI KA SUBJI[ Fenu greek curry]

Ingrediants :-

Soaked mentulu[fenu greek seeds] - 1 small cup

Jeera - 1 spoon

Mustered seed - ½ spoon

Turmeric powder - ¼ spoon

Sugar - 2 spoons

Dhania powder - 2 small spoons

Amchur powder - 1 spoon

Cashewnuts - 6 (chopped small pieces)

Kismis (dry grapes) - 1 spoon (chopeed small pieces)

Dry dates - 1 spoon ( chopped small pieces)

Salt - to taste

Chilli powder - as required (1/2 spoon)

Preparation :-

Before 2 hours soaked mentulu, after that through out soaked water, heat oil 2 spoons in a pan add jeera, mustered seed, soaked mentulu mix ones, again add turmeric, chilli powder, salt , and sugar, mix well , add dhania powder, amchur powder,and cashewnuts, kismis, dry dates, now mix well , fry 5 minuts, add ½ cup water fry until thickness , remove from flame , this is dry curry , this is suitable for chapaties ,pur, roti. O.k try your self.

TOMATO CURD CHUTNY

Ingrediants:-

Tomatoes mediam size - 5

Curd - 1 big cup

Coriander leaves - 1 bunch

Sugar - 3 spoons

Turmeric - pinch

Salt - to taste

For seasoning:-

Mustered seed - 1/2 spoon

Jeera - ½ spoon

Dry red chilli - 2

Green chilli - 3

Hing - ¼ spoon

Preparation :-

Heat 1 spoon oil in a pan , season with mustered seed ,jeera, dry red chilli , and hing fry well , add slit green chilli again fry 1 minute, remove from flame, after cooling add curd add pinch of turmeric powder, mix well, keep aside, now heat 1 spoon of oil in a pan, add cut tomatoes, fry till the tomato skin comes off from it, cover he lid , wait thick paste add sugar mix well after I minute remove from flame, keep aside , after cooling add curd mix well , garnish with finely chopped coriander leaves, now super tasty tomato chutney is ready to serve it, this is suitable with dal-rice combination, and normal rice also, one thing this is super combination with pulihora…Try your self .

NAVARATAN KURMA

Ingrediants :-

Mixed vegetables - 2 cups

(carrot, beans, green peas,

potatoes,cauli flowe

tomatoes - 3

onions - 3

turmeric powder - 1/2spoon

ginger,garlic paste - ½ spoon

chilli powder - 1 spoon

dhania powder - 1 spoon

garam masala powder - 1 ½ spoon

fresh cream - 2 spoons

milk - 1 cup

salt - to taste

ghee - 2 spoons

cashew - 2 spoons piees

kismis - 2 spoon

tinned pine apple pieces - 2 spoons

paneer small cubes - 50 gms

Preparation :-

Paneer small cubes , deep fry and keep aside, grate onions, put tomatoes,in hot water, for few minutes, peel and smash , heat ghee in a pan , fry onions , and ginger garlic paste,fry in low flame till ghee separates from it, add smash tomatoes, dhania powder, turmeric powder, chilli powder, garam masala powder, and salt, add boiled mixed vegetables, and boil for few minutes, when the gravy thickens, add milk, and cream boil for 1 minute, add fried paneer cubes, and dry fruits, before removing from flame, garnish coriander leaves tasty navarattan kurma is ready. Try your self.

TOMATO ,PEPPER SOUP

A nourishing soup for all home maker’s, those who are working for the house all the time , a richly vitaminized soup . try your self.

Ingredients :-

Tomato slices - 2 spoons

Capsicum - 2 spoons

Onion slices - 2 spoons

Garlic - 3 flakes

Pepper - ½ spoon

Preparation :

Heat butter in a pan add capsicum slices , and add tomato slices, add onion slices, cover with lid , wait 5 mts, till tender , add salt , and pepper, mix well , the preparation should be half boiled . remove from flame, after getting cooled grind smooth paste in mixer , heat 1 or 2 cups water in a bowl , ones bubbles come remove from flame pour in bowl ,taste it .

RICE KHEER

Ingrediants :_

Rice - 1cup or 1 glass

Sugar - 1 cup or 1 glass

Milk - 8 cups or 8 glasses

Cashew Nut - 10 pieces

Elaichi Powder ½ spoon

Preparation :-

First wash rice 1 cup or 1 glass, and keep aside, Take one thick bowl , pour milk 8 cups or 8 glasses, boiled, ones bubbles come pour rice without water ,mix well and cover with lid, Cook in Low flame, wait for 30 minutes stir intermittently. When t become light thick pour 1cup or 1 glass of sugar, mix well,after 2 mts remove from flame. Garnish with Cashew and add elaichi powder. Now tasty, and easy rice kheer is ready, taste it,

UGADI PACHHADI

WISH YOU A HAPPY UGADI

INGREDIANTS:

FRESH chopped mango - 1

Fresh neem flower - 3 spoons

Chopped jiggery - 3 spoons

New tamarind juice - 3 spoons

Chopped banana - 3 spoons

Turmeric powder - pinch

Salt - to taste

Green chilly finely chopped - 1

Preparation :

Finely chopped mango in a bowl, add neem flower, and add 3 spoons of jiggery, tamarind juice, add finely chopped green chilly, add small pieces of banana, add turmeric powder and salt mix well , traditional ugadi pachhadi is ready . now taste it. It’s good for health. o.k.

Cabbage Fry

Ingredients:

chopped cabbage 3 cups

very finely chopped 1 onion

turmeric pinch

chilli pwd (adjust) 1 spoon

coriander pwd finely chapped 1 bunch

big pinch cumin pwd 1 large spoon

salt to taste

oil 2 spoons

For seasoning;

cumin seeds ½ spoon

garlic, crushed 3 flakes

curry leaves 2 spoons

Boil cabbage with pinch of turmeric and salt to taste. Drain and keep aside. Heat oil in a cooking vessel, add the cumin seeds and let them turn brown. Add the garlic and curry leaves and sauté for a few seconds. Add the chopped onions and sauté till transparent. Add chilli pwd, cumin pwd and combine well. Add the par-boiled cabbage and combine. Stir fry for a few more mts till the flavors blend and the cabbage retains a bit of crunch. Garnish with coriander leaves. Serve with rice o.k . Try your self.

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,