Aloo Kurma

Ingredients:

• 4 potatoes boiled,peeled and cubed
• 2 green chillies
• 1 large onion
• red chilly powder(adjust)
• coriander powder
• poppy seeds(ghasghasalu) 1tsp
• tomato 1
• coconut grated 3tsp
• cloves 3
• cinnamon 1inch stick
• bayleaf 2 (optional)
• ginger garlic paste 2tsp
• coriander leaves 2tsp
• turmeric powder 1/4tsp

       Procedure: 

•  Make coconut and poopyseeds as a  paste by adding little water.    
• Heat oil in a vessel, add the chopped onions, green chillis,cloves,cinnamon,bayleaf,ginger garlic paste and saute for 4-5 mts or till the onions turn transparent.
•  Add tomato, chilli pwd, turmeric pwd, coriander pwd and salt. Combine well and fry for 2minutes.
• Now add coconut-poppy seeds paste and combine. Cook for 2-3 mts.
•  Add mashed potatoes, glass of water and adjust salt and  cook for 5min by closing lid.
•  Garnish with fresh coriander leaves and serve with hot rotis, or any ricedishes.

Pappu chekkalu

Ingredients :

Rice Flour -- 2 cups

Channa daal -- 1/2 cup ( Soaked for 30minutes)

Salt -- to taste

redchilly powder-- 2tsp

zeera-- 1tsp

Coriander -- a bunch,chopped

Oil -- to deep fry

Method :

1. In a bowl add 1cup of water and let it boil for few minutes.

2.Now add salt,red chilly powder,chanadal,chopped coriander and finally add rice -flour and mix it.

3. Cool this mixture and make equal parts of the dough into small balls and on a polythene paper, spread them with the fingers into a small circle.

4. Heat oil in a pan and fry all these small circles 3 or 4 at a time.
5.Cool the fried pappuchekkalu and then store them in an airtight container.

Sojja pulihora

Rice Ravva 1cup
water 2cups
turmeric powder 1/2tsp
tamarind paste 4tsp
greenchillies 4
redchillies 2
groundnuts 3tsp
curry leaves 3tsp
mustard seeds 1tsp
cuminseeds 1tsp
chana dal 2tsp
urad dal 1tsp
oil 5tsp
salt to taste

Procedure:
1.Take a vessel add two cups of water and let it boil for 2minutes,while boiling add 1tsp of oil,turmeric powder and salt to it.
2.Now add riceravva  to boiling water,cover with a lid and cook for 10-15 minutes and stir occasionally.
3.Heat a pan with 3tsp of oil,add mustard seeds,cumin seeds,uraddal,chana dal,redchillies,greenchillies one by one and fry them.
4.Add groundnuts,curryleafs and fry for 2minutes.
5.Now add tamarind paste,salt to the fried dals and fry for 5minutes.
6.Cool this tamarind mixture and mix with cooked rice ravva.
Serve with curd

Bhindi masala

Ingredients:
bhindi or lady finger 500gms
onion 1 large
tomato 1
amchurpowder 1/2tsp
redchilly powder 1 tsp
turmeric powder 1/4tsp
cumin powder 1tsp
coriander powder 1tsp
garam masala powder 1tsp
curd 2tsp
green chilly 2
ginger garlic paste 1tsp
coriander leaves 1/2bunch
salt to taste

Procedure:
Cut the bhindi one inch lenght wise and keep aside.
1.Heat a pan with 2 tsp of oil,add cumin seeds,chopped onion and fry for a minute.
2.Now add greenchillies,gingergarlic paste,salt and fry till onion changes colour.
3.Take one bowl, mix all masala powders with curd and keep aside.
4.Now add chopped tomato to the pan and fry for 2mintues.
5.Add the curd mix to the pan and mix it properly.
6.Now add the bhindi to the masala paste and fry for 10mintues.
7.Finally check the salt and add chopped corianderleaves.
Serve with Roti or Rice.

Ravva Laddu

Ingredients:
1.Ravva 1 cup
2.Shredded coconut 1/2cup
3.sugar 3/4cup
4.ghee 4 tsp
5.cashew nuts and raisins 3tsp
6.cardamom powder 1/2 tsp
Procedure:
Heat a tblsn of ghee in a pan.
Stir fry Cashews and raisins till golden brown and take into a bowl.
In the same pan add remaining  ghee.
Add sooji into the pan,cardamom powder and stir fry it till it turns to just golden brown. Dont over fry Sooji.
Transfer the sooji into another bowl.
Add shredded coconut and stir fry for 2 minutes. Dont over fry coconut too. Fry till the Rawness goes off.
Add the fried coconut,sugar,nuts to the fried sooji.
Mix all of them  with hand  and add few drops of warm milk or water and then immediatley make laddoos.

Make them dry for few minutes  and store it in air tight container.

Choclate Muffins

Ingredients:

All purpose flour 250gms

baking powder 1 1/2tsp
eggs 2

cocoa powder 1tsp

choclate chips 3tsp

Sugar 1cup

Melted butter 1/2cup

water 1/4cup

Procedure:

      1. Mix the flour,cocoa powder into large mixing bowl,then add powdered sugar,eggs,water
           and choclatechips.

      2.Mix it well with whisk untill it is creamy.Do not overbeat.

      3.Put spoonfull mixture into 12large paper cups.

      4. Place these cups in preheated oven at 200degrees for 15-20 minutes.

Dates Laddo

Ingredients:
Dates seedless 10
marie biscuit powder 4tsp
cashew broken 3tsp
Almonds chopped 3tsp
honey 2tsp
ghee 1tsp
Procedure:
1.Chop the dates into very small pieces.
2.Heat pan with ghee,fry chopped dates and cashew nuts.
3.Now take a bowl and mix dates,cashewnuts,almonds,marie biscuit powder.
4.Add honey to bind the mixture
5.Now apply some ghee to hands and make like balls(laddus).

Black forest cake

                                     Black forest pastry  is my favourite cake.I have tried this for my husbands birthday.I referred this recipe from kavya's blog.Really came out very nice.

Ingridents:

Choclate Cake

Eggs:6 no

All Purpose Flour:1 cup

Chocolate powder:1/2 cup

Powdered Sugar:1.5 cup

Baking Powder:1/2 spn

Butter:2 tbsp

Procedure:

1.First and foremost thing to make sponge cake is to separate the egg white n yellow parts.

2.Now whisk the white using the electric whisk or hand whisk till it turns into a smooth foam.

3.Beat the yolks for 5 mins and now add the powdered sugar,butter and baking powder and mix well.

4.Take a bowl and add all purpose flour,chocolate powder and mix till they mix up well.

5.Now add the egg yolk mixture and all purpose flour mixture to the whisked egg whites and mix them all.(Dont mix them for long time as this causes the mixture to loose aeration which makes the cakes hard)

6.Heat the oven at 375 degrees for 10 mins.

7.Grease a non stick baking tray and place a parchment paper and then pour the cake mixture in to this and let it settle down.

8.Now put this baking tray into the heated oven and bake it for 20 to 25 mins.

9.Pierce a tooth pick or fork in the middle of the cake and see if the tooth pick comes out without sticking,if it happens then u can knowthat the cake is done.

10.When done remove it from oven and let it cool down for 15 to 20mins and then toss it on to a plate and remove the parchment paper.

11.Hot n freshly baked chocolate sponge cake it ready.

Ingridents:

Icing n Decoration
Whipping Cream:350 ml

Powdered sugar:3/4 cup

Cherries:8-10 no

Ghirardelli 60% cacao(chocolate):4 pieces

Sugar Water:1/2 cup(mix 10 spns of sugar in 1/2 cup of water)

Procedure:

1.Take whipping cream into a bowl add half quantity of powdered sugar and whip it using a whisk.

2.When half done add the ramaining powdered sugar and whip it into a good consistency icing.

3.Remove the edges of cake,make it into 2 halves(vertically)

4.Now sprinkle the sugar water on both the halves this makes the cake remain juicy.

5.Grate the 4 pieces of Ghirardelli choclate into think flakes.

6.Spread the icing on one half and sprinkle the grated chocoalte flakes on top.

7.Now place the second layer and cover the entire cake with icing.make sure that the cake is completely n evenly covered on all sides.

8.Once the icing is done put the grated chocolate falkes to all the sides of cake and on top too.

9.I made this for my choice.Sprinkled the chocolate flakes all over the top and sides and decorated with cream,cherries.

Put the finished cake in fridge for two hours and then enjoy the taste of freshly home made Black Forest Cake .

Palak Dosa

                                                    Ingredients:

IdlyRice 2 cups
poha 1/2cup
palak 1cup
zeera 1 tsp
coriander seeds 1tsp
green chillies 3
salt to taste



Procedure:
1.Soak rice and poha in water for about 4-5 hours.
2.Grind rice,poha,salt,greenchillies,zeera,coriander seeds to make like dosa batter.
3.Chop the palak and mix with dosa batter.
4.Now heat a pan and take batter full of spatula and spread it like plain dosa.
5.When it turns to golden brown,turn it to otherside.

6.Serve hot with any chutney.

Palak Rice

Ingredients:
Basmatirice 1 cup
palak chopped 2 cups
ginger garlic greenchilly paste 3tsp
onion 1

biriyani masala 2tsp
pepper 1/4tsp
cloves 4
bayleaf 2
cuminseeds 1/2tsp
salt to taste

Procedure:
1.Boil rice with 2cups of water.Add 1tsp of ghee,bayleaf,1/2tsp of biriyani masala to the rice while boiling.
2.Take another vessel and boil palak for 3-5minutes and make into paste using blender.
3.Heat a pan with 1tsp of ghee,add cuminseeds,pepper,cloves,ginger garlic chilly paste,chopped onion,salt and fry for 5min till onions cooked.
4.Add palak paste,biriyanimasala to this pan and boil for three more minutes.
5.Cool this mixture and add to the boiled rice and mix it properly.
6.Serve with onion raita.

Baby Corn Manchuria

Ingredients:

Baby corn 10
Corn flour 2tsp
gingergarlic paste 2 tsp
redchilly powder 1tsp
coriander powder 1/2tsp
cumin powder 1/2tsp
onion 1
chopped ginger and garlic 4tsp
greenchillies 3
hot and chilly sauce 1tsp
tomato sauce 1tsp
ajinamoto 1/4tsp
soya sauce 1tsp
salt to taste
oil for deepfry

Procedure:
1.Cut the babycorn lengthwise and half boil them.
2.Drain water in babycorn and add cornflour,gingergalicpaste,1/2tsp redchilly powder,corianderpowder,cumin powder,salt and mariante them.
3.Now heat a pan,add oil to deep fry the babycorn pieces,fry till it turns golden brown colour.
4.Now heat another pan with 2 tsp of oil,add chopped greenchillies,ginger,garlic,chopped onions and fry them for 5min.
5.Now add the babycorn pieces,ajinamoto,chillypowder,chilly sauce,tomato sauce,soya sauce,salt and fry for 5more minutes.
6.Serve hot as a starter.

Tomato curd chutney

Ingredients:
Tomatoes 4
curd 1 cup
small onion 1
green chillies 4
tumeric powder 1/4tsp
uraddal 1/4tsp
mustardseeds 1/2tsp
jeera 1/2tsp
salt to taste

Procedure:
1.Pressure cook the tomatoes for 3 whistles,peel the outerskin and mashthem.
2.Heat a pan with one 1tsp of oil and add jeera,mustard seeds,urad dal and greenchillies and fry for a minute.
3.Cool the tomato paste and add curd,turmericpowder,chopped onions,tadka to it.
4.Serve with rice.

Note:Dont add the curd to tomato paste when it is hot.

Ginger Chutney(Allam pachadi)

Ingredients:

Ginger 100gms
tamarind 100gms
jaggery 100gms
coriander powder 1 tsp
jeera powder 1 tsp
salt to taste
methi seeds 1 tsp
redchillies 6

Procedure:
1.Soak tamarind in hot water and make thick pulp.
2.Cut ginger into small pieces.
3.Heat a pan and fry methi seeds,redchillies for 2minutes.
4.Grind the ginger,jaggery,salt,redchillies,coriander and cumin powders,salt,methiseeds by adding tamarind pulp to it.
5.Transfer to an airtight jar to store upto one week.

Sweet Corn Soup

Ingredients:
2 carrots
50 gms beans
1 corn
Sugar 1 tsp
salt to taste
corn flour 2 tsp
milk 4 tsp
ajinamoto 1/4 tsp
Pepper powder 1tsp

Procedure:
1.Cut the carrot,beans into small pieces.
2.Take big vessel,add 4 glasses of water and boil it.
3.Now add carrot,beans,1/2 of the corn kernels.
4.Now take remaining corn kernels and blend it for 1/2 minute.Make sure that corn is not mashed fully.
5.Once corn,carrot,beans are boiled,add blended corn,salt,sugar,ajinamoto and cook for 5minutes.
6.Take cornflour into a bowl add milk and mix it properly,make sure no lumps are formed.
7.Add this cornflourmilk to boiled vegies.
8.Finally add pepper and serve it hot.

Carrot Beans poriyal

Ingredients:
Carrot 4
Beans 200gms
Coconut grated 4 tsp
Green chillies 4
Salt to taste

Procedure:
1.Cut carrot and beans into small pieces.
2.Heat pan,add one tsp of oil,add zeera,mustard seeds and fry for a minute.
3.Now add carrot,beans to the pan,add salt and cook for about 10minutes untill carrot,beans become soft.
4.Add grated coconut,green chillies paste to it and for 2minutes.
5.Serve with rice.

Very healthy and easy recipe.

Capsicum Aloo Stuff Curry

Ingredients:
Small size capsicum 6
Aloo 3
Green peas 2 tsp
Onion 1
Green chillies 4
chopped ginger and garlic 2 tsp
Red chilly powder 1/2 tsp
garam masala 1/2 tsp
salt to taste

Procedure:
1.Boil aloo and greenpeas in pressure cooker for 3 whistles.
2.Mash boiled potatoes,green peas and keep aside.
3.Heat pan,add one tsp of oil,add green chillies,ginger,garlic,chopped onions and fry for 3minutes.
4.Now add mashed potatoes,greenpeas,red chilly powder,garam masala,salt to it.
5.Fry for 5 minutes and cool this mixture.
6.Cut the capsicum from top in a circular way so that we can stuff aloo mixture into it.Put the aloo stuff in all capsicums.
7.Heat pan with 1 tsp of oil,add 3 capsicums at a time and fry all sides till it turns golden brown.
8.Serve hot with rice.

Pumpkin Halwa

Ingredients:
milk 1 liter
pumkin 600gms or 3 cups grated pumpkin
Almonds 1/2 cup
sugar 1 cup
elaichi powder 1/2 tsp

Preparation:
1.In a heavy bottom vessel,boil milk in medium flame,stir in middle and boil till it become 1/4 of original quantity .It takes for about 1 hour.
2.Add sugar to milk and boil for 5minutes.
3.Now take another pan and add 3 tsp of ghee,fry grated pumpkin till raw smell evaporates.it takes about 20 minutes.
4.Soak almonds 2 hours before,peel skin and grind it to make fine powder.
5.Add almond powder,elaichi powder,milk to pumpkin mixture and fry for about 15minutes.
6.Put this halwa in fridge and serve it cool.

Gobi Parata

Ingredients:
Gobi grated 1/2 cup
Wheat flour 2 cups
garam masala powder 1/2 tsp
coriander powder 1/2 tsp
cumin powder 1/2 tsp
tumeric powder 1/4 tsp
Ginger garlic green chilly paste 4 tsp
salt to taste

Procedure:
1.Add salt to grated gobi and keep it a side for 30minutes.
2.Now Squeeze water from gobi and add gingergarlic green chilly paste,masala powders to it.
3.Now knead wheat flour and divide into equal size balls.Take each ball and make roti, add 1 spoon full of stuffing,fold it and again make roti.
4.Heat tawa and fry like aloo parata with one tsp of oil.
5.Serve with sauce or pickle.

Sambar

Ingredients:
Drumstick 1
small onion 10
ginger chopped 2 tsp
green chillies 4 or 5
Sambar masala 4 tsp
tomato 1
toor dal 1/2 cup
tamarind lemon size
hing 1/2 tsp
Mustard seeds,jeera,urad dal,red chillies for tampering
coriander leaves 2 tsp



Procedure:

1.Cook toor dal for 3 whistles.
2.Heat pan add one tsp of oil and add mustard seeds,jeera,urad dal,redchillies,green chillies,onion,ginger,garlic and fry for 5 to 6 minutes.
3.Take vessel add tamarind extracted water and add tomato,drumstick,fried ingredients to that water and boil for few minutes.
3.Now add toordal,sambar powder,hing,salt,turmeric and boil for 15minutes.
4.Finally add chopped coriander and serve hot with idly or rice.

Chakkera banalu

Easy and tasty snack
Ingredients:
1cup wheat flour
1/2 cup milk
1/2 cup sugar
Oil for deep fry

Procedure:
1.Mix sugar in milk and make it to dissolve,add this milk to wheat flour make a dough like chapati dough.
2.Now make like chapatis with this dough.
3.Cut each chapati into small squares with knife.
4.Heat oil and deep fry this small squares.
5.Store in air tight container.

Vangi bath

Ingredients:
Basmati rice 1 cup
Egg plant 1 big
MTR vangi bath powder 3 tsp
Jeera,mustard seeds,urad dal for tampering
cashew 10
ground nuts 2 tsp
green chillies 5
redchillies 3
Lemon juice 1 tsp
Onion 1
Ginger chopped 1 tsp
1tsp jaggery

Procedure:
1.Cook rice with 2 cups of water,add 1/2 tsp of ghee and salt to rice.
2.Heat kadai,add 2 tsp of ghee.
3.Now add jeera,mustardseeds,urad dal,redchillies,greenchillies,ginger,onion and fry till onion turns colour.
4.Now add chopped brinjal pieces,jaggery and close the lid for 5minutes and fry till brinjal cooks.
5.Now add vangi bath powder,salt to it.
6.Take this mixture out and fry cashew,ground nuts in kadai.
6.Now cool this mixture,add lemon juice and this mixture to rice.
7.Serve hot with thick curd.

Atukulu(poha) dosa

Ingredients:

Poha 1/2 cup
Rice 1 cups
urad dal 1/4 cup
methi seeds 1 tsp
salt to taste
green chillies 7
Grated carrot 3 tsp
Sour Buttermilk 3 cups

Procedure:
1.Soak atukulu,rice,urad dal in buttermilk for about 4 to 5 hours.
2.Grind atukulu mixture with greenchillies and salt together.
3.Leave this batter for whole night like dosa batter.
4.Now heat a nonstick pan and spread this batter in pan,add one tsp of oil around dosa and garnish with carrot,coriander or onions.
5.Close the pan with a lid for 1 min and turn dosa,keep it for one more minute in pan and take it out.
6.Serve hot with ginger or cocconut or peanut chutney.

Onion Samosa

Ingredients:
Pastry sheets
onions 3
redchilly powder 1 tsp
coriander powder 1 tsp
garam masala 1/2 tsp
turmeric 1/4 tsp
salt to taste
maida 1 tsp
oil for deepfry

Procedure:
1.Heat pan with 1tsp of oil and add onions.
2.Fry till onions become soft and add all masala powders.
3.Thaw pastry sheets, fold the sheet horizantal wise and make like a cone and add 1 tsp of onion mixture.
4.Add water to 1 tsp maida.Cover the ends of cone with maidamix and deep fry in oil.
5.Fry in slow flame untill it turns golden brown.
6.Serve hot with tomato sauce.

kanda pachadi

Ingredients:

Kanda grated 1/2 cup
urad dal 1 tsp
tamarind juice 2 tsp
jaggery 1 tsp
red chillies 4
jeera 1 tsp
oil 1/2 tsp
salt to taste

Procedure:
1.Heat pan with one tsp of oil,add zeera,urad dal,redchillies and fry for a minute.
2.Add grated kanda to pan and fry for 2 minutes to avoid raw smell.
3.Now cool the mixture and grind with remaining ingrdients.
4.Serve with hot rice.

moongdal parata

Ingredients:

moongdal 1 cup
wheat flour 2 cups
chopped greenchillies 2 tsp
chopped ginger 2 tsp
garam masala powder 1/2tsp
turmeric powder 1/4 tsp
coriander powder 1 tsp
gram flour 2 tsp
salt to taste

Procedure:

1.For the dough, knead the wheat flour with the required amount of water. Use warm water or 4tsp milk for soft paratas.
2.Wash and cook moong dal in about 1.5 cups of water in a pressure cooker for about 2 whistles or till the dal is cooked but separate (not mushy).
3.Heat the oil in a non-stick pan. Add the mustard seeds,chopped green chillies and ginger fry for a minute.
4.Now,add the moong dal and sauté for a couple of minutes till slightly dry.
5.Mix in the gram flour, spice powders, salt to taste. Ensure no lumps of the powders are left and mix the masala well.
6.Continue to roast covered with stirring at regular intervals . If the mixture sticks to the bottom of the vessel, sprinkle 1-2 tablespoons of water.
7.Turn off the heat when done and make it to cool for 10min.
8.When cooled, crumble the masala like a chutney powder. This filling is ready – it can be stored refrigerated and made into parathas whenever you want.












9.To make parathas, divide the dough into balls and Place a spoonful of the moong filling.
10.Bring the edges together to completely cover the filling and make paratas.
11.Heat a tava , Roast the paratha on medium heat till done on both the sides with one tsp of oil.

Make all parathas this way.
Serve with curd or pickle.

Calories in fruits,vegetables and indian food

watermelon 100gms 17
1 onion 50
aloo chat 150gms 150
aloo paratha 290
american chopsey 1bowl 373
apple 59
atukulu upma 250gms 400
banana 110
basundi 150gms 390
beetroot 43
bhatura 235
bhindi 150gms 120
blackforest cake 318
blue grapes 100gms 58
boiled chana dal 150gms 111
boiled egg 85
boiled moongdal150gms 104
boiled noodles 1bowl 145
boiled turdal 150gms 100
bourbon biscuit 63
bread 1 slice 38gms 95
bread butter 1 slice 91
bread jam 86
bread upma 150gms 176
brinjal 150gms 103
brown bread butter slice 66
butter 1tsp 33
buttermilk 100
cantaloupe 1cup 60
cashew 6 to 8 (15gms) 50
chana dal masala 150gms 290
chickpeas 200gms 728
coconut rice 1plate 368
coconut water 1 glass 48
cocunut chutney 4tbsp 200
coffee 1cup 98
cold coffee 1 big glass 210
coconut water 200ml 100
cooked moongda 150gmsl 150
cooked turdal 150gms 150
cooldrink 150
cornflakes 1cup 80
cucumber 1 stuck 13
curd 150ml 90
curd rice 1 plate 190
dahi wada 1 plate 300
dal makhani 150gms 200
dates 100gms 280
drum stick 150gms 213
egg burji 150gms 195
ghee 1tsp 100
malai kofta 140gms 450
ground nuts 1tbsp (15gms) 80
idly 60
kadhi pakoda 150gms 150
khoa 100gms 420
kichidi 1plate 135
kulcha 107
lemon 57
lemon rice 185
lettuce 100gms 21
lichee 61
maggie 400
mango 74
marie biscuit 28
masala dosa 283
medu vada 130
milk 1 cup 100
mix veg raita small cup 60
oil 1tsp 120
omlette 130
omlette sandwich 1plate 290
onion pakoda 1 32
onions 45
orange 48
orange cream biscuit 50
orange ice stick 20
orange juice 250ml 160
palak paneer 150gms 284
pineapple 1 slice 44
puri 112
ravva dosa 200
basmati cooked rice 200gms 205
parata 250
strawberries 1 4
upma 150gms 166
uttapam onion 80gms 235
veg biriyani 250gms 400
veg kurma 300
wafers 3 170
yogurt 100gms 70
chapati 40
papaya 1cup 32
sonamasori 250gms raw rice 800
coconut 1 tsp (15gms) 54
pistachio 30 88
carrot rice 200gms 150
poha upma 150gms 200
yard long beans 100gms 47
karela 1cup 25
moong sprouts 100gms 90
brocoli cooked 300gms 90
sweet corn 150gms 130
1 cherry 4
1cup chinese fried rice 320
pasta 100gms cooked 150
pasta 100gms raw 368
alu gobi masala 250gms 250

Dal Makhani

Ingredients:
Rajma 1/2 cup
Whole urad dal 1 cup
butter 3 tsp
onion 1
ginger garlic paste 3 tsp
greenchillies 4 or 5
curd 2 tsp
tomato 1
cumin powder 1 tsp
turmeric 1/4 tsp
corainder powder 1 tsp
red chilly powder 1 tsp
kitchen king masala powder 1 tsp

Procedure:
1.Soak Rajma and whole urad for 8 to 10 hours(overnight).
2.Pressure cook the dals for 3 to 4 whistles.
3.Now heat kadai with 3 tsp butter and add onion paste,ginger garlic paste,chopped greenchillies and fry till onions turn brown colour.
4.Now add chopped tomatoes,masala powders,curd and cook for 5 min by closing lid.
5.Finally add the cooked dals in gravy including water,it contains lots of proteins.
6.Serve with roti or puris.

Carrot Parata

Ingridents:

For The Carrot Stuffing:
Grated Carrot:1.5 cups
Onion:1 medium(finely chopped)
Salt to Taste
Green chillies 3 or 4
Chilli Powder:1 tsp
Cumin Powder:1 spn
Corainder Powder:1 spn
Ginger Garlic Paste:1.5 spns
Oil:2-3 spns
For Paratha Dough:
Wheat Flour:2 cups
Salt:Acc to Taste
Milk:1 cup(may vary)
Oil:3 spn











Procedure:
For Making the Dough:
1.Take wheat flour in a bowl,add half of the oil ,salt and make a soft dough by adding milk.
2.Knead the dough well and add the remaining oil on top and keep it covered for 30 mins.
For Making Carrot Stuffing:

1.Take a pan,add oil and when hot add the chopped onions and fry till the onions become brown.When done add the ginger garlic paste,greenchillies and fry till the raw flavor ie removed.
2.Now add the salt,chilli powder, cumin and coriander powder,mix well and
fry for a minute.
3.Add the grated carrot and fry till the raw flavor of the carrot is removed and carrot becomes smooth.
4.Remove from flame when the carrot mixture is cooked well.Let it cool down for easy handling while making parathas.
5.When the mixture is cooled,knead the paratha dough once again.
2.Now make small parata and put the carrot stuffing and pull in the edges of the parata and make sure that you cover all the sides of the stuffing and be careful that the stuffing will not come out,seal it properly.
5.Put a tawa on flame and when hot, fry the parathas using oil/ghee.
6.Serve them hot with any pickle or thick curds or sauce.

Methi Parata

Ingredients:

Methi leaves 1 bunch
wheat flour 2 cups
cumin powder 1 tsp
ginger garlic greenchilly paste 3 tsp
red chilly powder 1 tsp
turmeric 1/4 tsp
salt to taste
oil 2 tsp

Procedure:

1.Make dough with flour,methi leaves,cumin powder,ginger garlic greenchilly paste,red chilly powder,turmeric,salt,oil and keep it aside for 30min.
2.Now take equal size balls and make paratas.
3.Pre-heat the griddle (tawa). Turn it and spread little oil or butter and shallow fry over low heat. Turn it again and spread butter/oil on the other side. Cook both sides till golden brown.
4.Serve methi ka paratha with butter.

Chole Batura

For Chole curry
Chole 1cup
onion 1
tomato 1
ginger garlic paste 2 tsp
green chillies 3or4

chole masalapowder 4 tsp
coriander powder 1 tsp
red chilly powder 1 tsp
cumin powder 1tsp
curd 3 tsp
Procedure:
1.Soak chana in water for about 5to 6 hours.
2.Pressure cook the chana for 3 whistles.
3.Grind the onion,greenchillies to make paste.
4.Now heat a pan with 2 tsp of oil,add onion paste,ginger garlic paste and fry till onion turns brown colour.
5.Add the tomato puree,masala spices,salt,curd and cook for 5 minutes.
6.Now grind some cooked chana to make paste.
7.Add this chana paste to onion gravy and add 1/2 cup of water to it.
8.Finally add cooked chana and boil for 5min,garnish with corainder leaves.
9.Serve with roti or poori or batura.

For Batura
Maida 1cup
ghee 1tsp
salt to taste
sugar 1tsp
curd 2tsp
godhum ravva 2tsp
oil for deepfry
Procedure:
1.Mix all the above ingredients with little water like chapati dough and roll it in a wet cloth for 4to5 hours.
2.Now divide the dough into equal parts and make like puris. (Use little ghee for dusting)
3.Now heat a pan and add oil to fry batura.
3.Serve batura with chole curry.

chocolate kalakand

Ingredients:
Milk 1 liter
chocolate powder 2 to 3 tsp
Cashew nuts and almonds 1/4 cup
Ghee 1/4 cup
Sugar 3/4 cup

Procedure:
1.Take a big vessel add milk and boil till it becomes thick(It takes more than one hour.)and dont forget to stir in middle.
2.When it becomes thick,add sugar,choclate powder and stir continously to avoid lumps.
3.Now cut the dryfruits and fry for 2minutes.
4.Now take one plate and greese with one tsp of ghee.
5.Add the Kova mix to the plate and cut into pieces when it is hot and decorate with fried nuts.
6.Finally put into fridge for 4 to 5 hours and serve it cool.

paneer capsicum curry

Ingredients:

150 gms paneer
1 capsicum
cashew nuts 1/4cup
milk 1/2 cup
cinnamon 1/2 inch
cloves 3 or 4

ginger garlic greenchilly paste 2 tsp
onion big 1
tomato 1
saunf 1 tsp
red chilly powder 1 tsp
turmeric 1/4tsp
cumin powder 1 tsp
coriander powder 1 tsp
ghee or butter 1 tsp

Procedure:
1.Soak cashew nuts in milk for about one hour.
2.fry onion,saunf,cinnamon,clove till brown and grind it to make paste.
3.Now heat a pan with ghee,fry capsicum and keep separately.
4.Fry paneer till golden brown and put in hot water for 20min to soften paneer.
5.Now heat kadai and add onion paste,ginger garlic paste,tomato puree,masala powders,water and boil for 5minutes.
6.Grind the cashew nut paste and add to the onion gravy.
7.Finally add capsicum and paneer to the gravy.

Now paneer capsicum is ready to eat.......

Fried Rice

2 cups Rice
3 tbsp Oil
100 gms Beans Finely Chopped
3 tsps mutter
2 Carrot Finely Chopped
1 Capsicum(red or green)
1 Onion Sliced
100 gms Cabbage Finely Chopped
2 Spring Onions Finely Chopped
2-3 Green Chilies cut lenghtwise
1 tsp Ginger Chopped Finely
1 tsp Garlic Finely Chopped
2 tbsp Soya Sauce
1/2tsp Ajinamoto
Salt & pepper to taste

How to make chinese fried rice:
Pick, wash and soak the rice in enough water for 10-15 minutes and drain.
Boil water, add rice and little salt.
Cook uncovered on low heat till rice is tender.
Take care not to overcook the rice. Each grain of rice should be separate.
When rice is done, drain and add soom cold water and drain again using a large seive and set aside.
Heat oil in a kadhai / large pan and stir fry all the chopped vegetables.
Cook for 3-4 minutes.
Take care that vegetables are not overdone, they should be crisp.
Mix salt,ajinamoto,pepper and soya sauce to it.
Add the cooked rice and mix well.
Cook the chinese fried rice for 2-3 minutes and serve hot.

Bisibelebath

Ingredients

Raw Rice- 2 cups
Thoor dal- 1 cup
Turmeric powder- ¼ tsp
Asafoetida- ¼ tsp
Peas- ½ cup
Onions 1
Tomatoes-2 cut finely
Carrot -1 chopped into small pieces
Beans- 10 chopped finely
Potatoes-1 chopped into small pieces
capsicum-1
Green chillies- 3
Sambar powder- 1 tsp(optional.
Tamarind – 1 small lemon sized.
Salt to taste
Ghee- 5 tsp
Coriander leaves- 3 tsp chopped

To roast and grind

Channa dal- 2 tsp
Thoor Dal – 1 tsp
Urad dal- 1 tsp
Coriander seeds- 3 tsp
Jeera- 1 ½ tsp
Pepper- ½ tsp
Fenugreek seeds- ½ tsp
Saunf/Aniseeds- ½ tsp
Curry leaves- a few
Red chillies- 3( the one I have is very spicy so I add little) or acc to taste
Cinnamon- 2 one inch pieces
Cloves- 5
Coconut- 3 to 4 tsp

Heat 1 tsp of oil in a pan and add all the spices except coconut and fry for 2 minutes. Then add coconut finally and fry for a minute. Cool it and grind it to a fine paste by adding water.

For seasoning

Oil- 3 tsp
Mustard seeds- ½ tps
Broken urad dal- ¼ tsp
Fenugreek seeds- ¼ tsp
Curry leaves- a few

Method

Pressure cook the dal with turmeric powder and asafetida and set aside. Soak the tamarind in water and squeeze the juice.
In a cooker or big vessel, add 10 cups of water(1:5 ratio) . when it boils add the rice and the vegetables. When the rice is ¾ th cooked. Add the dal and salt.mix properly and add the ground paste , tamarind juice, sambarpowder and ghee. Partly Cover and cook for a few minutes in reduced flame.Heat oil in another pan and add the seasonings one by one.Fry the onions and capsicum separately. Now add this to the rice. Garnish with coriander leaves. Serve hot with papads and ghee on top.

Malai Kofta curry

Ingredients:
For koftas:

Paneer 100gms
potatoes 2
carrot 2
peas 1/4 cup
sweet corn 1/4 cup(optional)
beans 50gms
corn starch 2 tsps
raisins and cashews 4 tsps
greenchillies 3
oil for frying

For Gravy

Milk 1/2 cup
cashew nuts 1/4 cup
poppy seeds 2 tsps
onion 2
tomato 1
ginger garlic paste 3 tsp
coriander powder 1tsp
cumin powder 1 tsp
red chilly powder 1 tsp
kitchen king masala 1tsp

Procedure:
To make koftas
1.Boil potatoes,peas,carrot,beans,sweetcorn in a pressure cooker.
2.Mash the boiled vegetables except potatoes.
3.Squeeze the water from mashed vegetables using cloth.
4.Grate the paneer.
5.Take a bowl and mix grated paneer,potatoes,mashed vegetables,chopped greenchillies,raisins and broken cashews.
6.Now make the balls and dip in corn starch powder and deep fry in oil.

For Gravy
1.Soak cashew and poppy seeds in milk for 1 hour.
2.Heat oil in a pan,add chopped onion,greenchillies,ginger garlic paste and fry for few minutes.
3.Now add tomato,masala powders and fry for 2minutes.
4.Cool the mixture and grind it to make paste.
5.Now again grind the soaked cashew and poppy seeds to make thick paste.
6.Again heat the pan and add onion paste,1/2 cup water and boil for 5minutes.
7.Now add the cashew nut paste.It makes gravy thicker.
8.Finally add the koftas before serving.

Carrot Rice

Ingredients:
3 Carrots
1 tomato
1 onion
3 tsp mutter
bay leaf 2
green chillies 4 or 5
Ginger and garlic paste 2 tsps
cashew nuts 2 tsps
groundnuts 2 tsps
coriander powder 1 tsp
cumin powder 1 tsp
red chilly powder 1 tsp
turmeric 1/2tsp
garam masala 1 tsp
ghee 3 tsps

Procedure
1.Wash the rice and cook the rice with one tsp of ghee and 2 cups of water.
2.Heat pan with 2 tsp of ghee add onion,bayleaf,green chillies,ginger garlic paste and add salt to it.
3.When onion turns brown,add cashew and ground nuts and fry for a minute.
4.Add tomato,grated carrot,mutter,masala powders and close lid for 10 minutes and stir occasionally.
5.Cool the mixture and add to rice.
6.Serve hot with curd raita

Pesara Ravva upma

Pesara Ravva Upma

Making pesara biyyam ravva : Grind 1cup broken pesalu,2cups rice

Ingredients
1 cup Pesara biyyam ravva
2 cups water
3 green chillies
2 red chillies
1tsp uraddal
1 tsp zeera
1 tsp mustardseeds
2tsp curryleaves
ginger chopped 1tsp
salt to taste

Preparation
1.Take one bowl add 2 cups of water and boil for 2minutes.
2.Take the pan with 2 tsp oil,fry the seasonings zeera,mustard seeds,urad dal,red chillies,greenchilles,ginger,curryleaf and add them to water bowl.
3.After boilingwater, add pesara nuka ,salt and stir for a while.
4.put the vessel in a cooker
5.Boil the upma with steam(with out whistle) for 15minutes.

Drumstick rasam

Drumstick rasam
Ingredients:2 drumsticks
1 tsp rice flour
2 tsp sesame seeds
2 green chillies
salt
curry leaves
zeera 1tsp
1 red chillie
1 tsp mustard seeds


Process:Cut the drumstick into length wise pieces.
Boil drumstick pieces in a vessel with 3 glasses of water.
Grind sesame seeds,greenchillies,salt,riceflour with some 1/2 cup of water and make it paste.
Add seasonings into boiled drumsticks and add the paste.
Mix the paste properly to avoid lumps.
switch off the gas after 5min.
Serve hot with rice

Gujji vankaya curry--bagara baigan--eggplant masala

Ingredients:
500 gms small size brinjal
2 onions
3 tsp sesameseeds(nuvulu pappu)
1/4cup peanuts
1/4cup fresh or dry coconut
3 tsps chana dal(senagapappu)
3 tsps urad dal(menapappu)
3tsp jeera
3tsp coriander seeds
5 redchillies
ginger 1inch piece
1 tsp jaggery
3 tsp tamarind pulp
1/4tsp turmeric powder
Salt to taste
 Process:
1)Cut the brinjals as shown in picture and put a pinch of salt inside each brinjal.

2)Fry above dals each one separately(sesame,chanaginger ldal,urad dal,coriander seeds,jeera,groundnuts,coconuts) with 2tsp of oil.
3)Chop the onions,red chillies,ginger and fry them separately in 2tsp of oil.
4)Grind all the fried items,tamarind,jaggery,turmeric,salt and make a thick paste with some water.
5)Take a pan,add 5tsp of oil, put the brinjals in oil and fry them in a lowflame till brinjal becomes tender.
6)Stuff some paste into fried brinjals and keep remaining paste aside.
7)Heat a pan and add the remaining paste with little water and boil the gravy for 2min.
8)Add the stuffed brinjals to the gravy and cook for 5minutes
9)serve it hot with rice or roti.

masala vadalu

Chick peas 1 cup soaked in water overnight
onions 3
ginger and green chilly paste 3 tsp
coriander 1 bunch
salt to taste
oil for deep fry

Preparation:
1.Grind the soaked chickpeas with little water to make paste.
2.Add the chopped onion,chopped coriander,green chilly paste and salt.
3.Take a pan and add oil for deep frying.
4.Now take the ground paste and make vadas with hand and deep fry in oil till golden brown colour.
5.Serve hot with sauce.

Indian Style Pasta

Pasta 1 cup
Pesto sauce 1tsp
tomato puree 3tsp
capsicum 1
onion 1
tomato 1
green chillies 3 or 4
red chilly powder 1tsp
sambar powder 2 tsp

Preparation:
1.Take a vessel with water and bring it to boil.
2.After boiling,add 1tsp of oil and pasta and bring to boil for 10min.
3.Take a pan with 2tsp of oil and add green chilly,onion,capsicum and fry them in low flame.
4.Then add tomato,pesto sauce,tomato puree,salt,redchilly powder,sambar powder and cook for 5min.
5.Finally add the cooked pasta to this curry and serve hot.

cabbage parata

Cabbage grated 1cup
salt to taste
green chillies and ginger paste 2 tsp
coriander powder 1 tsp
cumin powder 1tsp
red chilly powder 1/2tsp
wheat flour 2 cups
boiled potatoes 2
ajwain 1 tsp

Preparation:
1.Grate the cabbage and mix with salt and keep aside for 30min.
2.Mix the wheat flour with water and 2 tsp of oil to make parata dough.
3.squeeze the grated cabbage and mix greenchillies and ginger paste,boiled potatoes,cumin powder,coriander powder and red chilly powder.
4.Now make the parata and stuff with cabbage mix like aloo parata and heat on tawa with butter or ghee.
5.serve hot with sauce or curd or pickle.

brocolli parata

Brocolli grated 1cup
salt to taste
green chillies and ginger paste 2 tsp
coriander powder 1 tsp
cumin powder 1tsp
red chilly powder 1/2tsp
wheat flour 2 cups

Preparation:
1.Grate the brocolli and mix with salt and keep aside for 30min.
2.Mix the wheat flour with water and 2 tsp of oil to make parata dough.
3.squeeze the grated brocolli and mix greenchillies and ginger paste,cumin powder,coriander powder and red chilly powder.
4.Now make the parata and stuff with brocolli mix like aloo parata and heat on tawa with butter or ghee.
5.serve hot with sauce or curd or pickle.

Tomato Stuff curry

Ingredients :
5 Tomatoes
1 Onion
To make Powder
Ground nuts 3tsps
Sesame seeds 2 tsps
Coriander seeds 1tsp
Zeera 1tsp
chana dal 1tsp
urad dal 1 tsp
red chillies 2

Procedure:

1.Heat a pan and roast the above ingredients with out oil for 5minutes
2.Cool the fried dals and grind it with 1/2 cup of water,salt to make paste.
3.Now Cut the tomatoes in middle and make a hole to stuff the paste.
4.Heat a pan with 2tsp oil,add onions and fry them.Add 3tsp of grounded paste and cook for 5minutes.
5.Now add the stuffed tomatoes in the gravy and cook for 15minutes by stirring ocassionally.
6.Serve Hot with Rice or Rotis

Note:
We can also do capsicum stuff curry with above grounded paste

Greenmoong masalacurry

Ingredients:
Moong 1cup
butter 2 tsps
1 Onion
2 Tomatoes
Ginger Garlic Paste 2 tsps
Green chillies 3
Red Chilly powder 1/2 tsp
coriander powder 1/2tsp
cumin powder 1/2tsp
turmeric powder 1/4tsp
salt to taste
curd 2 tsps


Procedure:
1.Soak moong(pesalu) whole night for about 8 hours.
2.Pressure cook the dals for 3 whistles.
3.Heat the pan with 1tsp of oil and add onion,greenchilly,ginger garlic paste.
4.Now add the chopped tomatoes and stir continously for 5minutes.
5.Add curd,masala powders,cooked dal,salt and 1/2 cup of water.
6.Finally add the butter and serve with rotis.

potals stuff curry

Ingredients:
potals 6
gramflour 2tsps
corianderpowder 1tsp
redchilly powder 1tsp
onion chopped 1 cup
salt to taste
oil 1tsp

Procedure:
1.Wash the potals and dry them with a paper towel.
2.Remove the rough skin with knife and cut the edges.
3.slit them vertically and horizontally like a plus sign without breaking them into halves.
4.Mix the above ingredients and stuff this powder into the potals.
5.Now heat a pan with 2 tsps oil and fry this potals , stir the potals ocassionally.
6.Potals changes the colour slowly and finally add 1tsp of above mixed powder.
7.Serve With Rice or roti.

Tomato Rasam

Ingredients:
4-5 tomatoes
zeera 1tsp
pepper 1tsp
coriander seeds 1tsp
urad dal 1 tsp
Red chilly 3
salt to taste
tamarind 1 inch
coriander leaves 1/2 bunch

Procedure:
1.Boil tomatoes and grind the tomatoes to make tomato puree.
2.Take a pan and fry the spices for 3min and grind it to make powder.
3.Heat a vessel and pour tomato puree,tamarind paste,one cup of water and salt.
4.Add the ground powder to the boiling rasam.
5.For seasoning fry mustard seeds,zeera,methi seeds,1 red chilly,urad dal.
6.Finally add the seasonings,coriander leaves to rasam.
7.Serve Rasam with rice and papads.

POLI BOORELU

INGREDIENTS:
1 cup moongdal
1/2cup uraddal
1cup rice
1cup sugar
4tsps coconut
1cup water
Elachi powder 1/2 tsp
Procedure:
1.Soak moongdal for 30to 45min and soak rice,urad dal for 4to 5 hrs.
2.Now grind the moongdal as a smooth paste.
3.Grind the urad dal and rice like dosa mix as a topu and keep aside.
3.cook the moongdal paste in steam(like idly ) for 15minutes.
4.Take the moongdal pindi from cooker and grind it for 1min to make like pindi so that no lumps are formed.
5.Take a pan and fry coconut till light brown and it to moongdal mix.
6.Now heat a vessel add water and sugar to make sugar syrup like tega pakam.
7.Then add the moongdal plus coconut mix,elachi powder to sugar syrup and mix well
8.Now make the balls and dip it in uraddal mix as a topu and deep fry it in oil.
9.Serve boorilu with ghee.