Sidedish - Aloo fry

Ingredients:

Aloo-3
onion - 1
mustard seeds - 1 spoon
jeera- half spoon
oil
salt
chilli powder -  1tbsp
turmeric powder - 1tbsp
dhaniya powder- half spoon

Preparation :

Boil the aloo in cooker.keep it aside and heat the pan add oil init and then add mustard seeds,jeera,curry leaves fry it for a min and then add finely chopped onions fry it for 2more min.
And add turmeric powder,chilli powder,salt and dhaniya powder init fry it for a min.then add boiled aloo fry it  for 5 min..mix it well...and switch offf the gas...then garnish with corriender.

Note: Aloo should boil smoothly...

Daal/Pappu Combination - Arbi/chamagadda Fry

Ingredients :

Arbi/chamagadda - 5
turmeric powder
chilli powder
curry leaves
salt
oil

Preparation:

First boil the arbi/chamagadda for 2 whistels in cooker or cook seperately as u like...then Heat the pan with 3 spoons of oil...add the salt in that oil first and curry leaves,turmeric powder,chilli powder one by one..

Now peel the skin of arbi/chamagadda and cut them into pieces(not too small)..add the cutted pieces into pan mix it properly and then fry it for 2to 3 min...then dish is ready to serve...

Note :If u add salt at first then it doesn't stick to the pan...dont prefer this for regularly...bcoz it is not good for health

Healthy Breakfast- Pongal

Ingredients:

Rice- 1 cup
Pesara pappu /moong dal - half cup (fried pappu)
miriyalu/black pepper seeds - 1 tbsp
jerra - 1tbsp
green chilli- 1
curry leaves
ghee
cashew nut

Preparation:

First,Take the pressure cooker for cooking pongal,then clean the rice,and add required amount of water

Add fried moong dal in it and add half more glass water in that same cooker(for dal).

Next add the green chilli and jeera and balck pepper in it and also the salt fot taste...

Keep cooker in gas for 3 whistels then keep it aside.. heat one pan add ghee in it after heating add curry leaves and cashew nuts in it.fry it for 1min .

Open the cooker and add diz ghee with fry cashew nuts and curry leaves.
Mix it well...Now the pongal is ready..(tasty tasty pongal)

lunch special - curry leaves rice

Ingredients:

curry leaves - 1 bunch
corriender - 2 tbspns (finely chopped)
ghee - 1tbsp
oil - 3 tbspn
green chillies - 4
coconut- 4 medium sized pieces
boiled rice- 2 to 3 cups
turmeric powder - half spoon
mustard seeds - half spoon
cashew nuts - 10
jeera- 1/2 tbsp
salt

Preparation:

 First,take the blender for grinding all these..in that blender add coconut pieces,and green chilli first after grinding that add the curry leaves,corriender and salt...grind it well...it should be thick paste...

Heat the pan add ghee and oil as well and add the cashew nuts and mustard seeds,jeera fry it for a min and add the turmeric powder then add paste after one min fry it till the raw smell goes...

After 10 min keep it aside and now take some paste in seperate boul for mixing with rice...finally the curry leaves rice is ready to eat...

Note :  For grinding dont use much water,and this curry is very good for health...
                     Best combination for this rice is smashed aloo fry...

Rainyseason Snacks - Carrot punugulu

Ingredients :

Idly/Dosa batter - 1cup
rice flour - 2to 3 tbsp
maida/wheat flour - 2 tbsp
onion- 1(finely chopped)
green chilli - 3
carrot - 2(grated)
jeera - 1/2 spoon
corn flour - 1tbsp
curd - 1 tbsp
curry leaves
oil
turmeric powder
salt

Preparation:

Take on boul add one cup of batter and 2spoons of rice flour and wheat flour/maida...mix it well 

Next add the finely chopped onions and grated carrot mix it well without getting any bubbles.

And then add curry leaves,turmeric powder,jeera,salt green chilli's one by one mix it well and keep aside...

And now add one spoon of curd and one spoon of corn flour for crispyness.

After half an hour heat the oil for deep fry.After it heats keep same same balls with spoons...

fry it till it turns into brown colour....then the carrot punugulu is ready to eat..

crispy snacks - chegodilu

Ingredients :

Rice flour : 1 cup
sesame seeds - 1spoon
moong dal - 2 tbsp (soak in water before 1hr)
chilly powder - 2 spoons
ghee - 1spoon
salt- for taste
cumin seeds -1tbsp
water

Preparation :

Heat the pan and add 1 glass of water after the water boils just add the chilly powder,2spoons of moong dal and jeera...After 1min add the sesame seeds to the boiled water.

Then add the salt and the rice flour.mix it well and keep aside.after it cool's then mix the dough slowly
.

then use your hand to mix the dough softly.Then take little bit dough and prepare it like rings...Which shape i showed in image.

Then heat tha pan with oil (for deep fry)..till the rings turns in golden brown on both sides...now the snacks are ready to eat...

Finally,chegodilu is ready...enjoy with tea...
Note:while making the rings apply ghee to ur palms...then it may easy to make rings...

Tastyrice - Curd rice

Ingredients :

Boiled rice - 2 cups
curd/yogurt - 1cup
mustard seeds - half spoon
channa dal - 1 spoon
turmeric powder - pinch
carrot - 1(grated)
ginger - 1 small piece
green chilli - 3-5
Inguva - pinch
curry leaves
coriender
red chilli - 1
salt
oil

Preparation:

Heat one spoon of oil in the pan,add mustard seeds,channa dal,green chillies,curry leaves,Inguva,finely chopped ginger piece,turmeric powder,salt one by one add it ..then add the curd..switch off the stove...then add the rice...mix it properly...
finally add the grated carrot to the rice...again mix it well...adjust the salt for taste.

Note: now,garnish with coriender and red chilli...

Variety rice - Beans-Carrot rice

Ingredients :

Beans-1 cup(finely chopped)
carrot-1
chilly powder-2 spoons
turmeric powder-1/4th spoon
garlic-1 piece
urdal/minapappu- 1/2 spoon
boiled rice - 1 and half cup
fried groundnut powder-3tb spoons
oil
salt
coriender

Preparation :

    

Cut the beans and carrot in small pieces and then add sufficient water to it for boil and add salt for taste in that water...then keep it in stove for one wistle...and then off the stove...keep it aside.

Next heat the 2 spoons of oil in pan,after the oil heats add uradal,smashedgarlic in it.fry it for 30sec next add boiled carrot and beans fry it for 5min then add chilly powder and turmeric powder,fry it for 5min.

Finally,add the 3 spoons of groundnut powder for taste...then add the boiled rice mix it well...

now,the beans carrot rice is ready to eat...

Note:groundnut powder makes this rice very tasty.....so add it...and enjoy nicely....

roti/rice curry - Tomato egg curry

Ingredients:

• 4 boiled eggs (kodi guddulu)
• 1 onion chopped
• 1 tomato chopped
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1/4 tsp turmeric powder
• 1/4 tsp mustard seeds
• 1/2 tbsp oil
• salt to taste
• coriander leaves for garnish

 preparation:

         

  Heat a pan with oil and add mustard seeds.Then add chopped onions and fry till they turn into brown. Add chopped tomatoes, salt and fry till the oil seperates.Add chilli powder, coriander powder and turmeric powder and fry for 2min.Add boiled eggs (kodi guddulu) and mix well.Finally adjust salt and garnish with coriander leaves.

• Serve hot your tomato egg curry 

Note :boiled eggs should cut into two halves,(vertically),cook it in low flame...

special dish - carrot rice

Ingredients :

rice - 2 cup
carrot - 1 and half(grated)
ghee - 1 spoon
cashewnuts - 5 to 7
salt - to taste
onion- half(chopped)
red chilli - 2
mustard seeds - 1/4th spoon
garam masala - 2 pinchs
oil - 1 spoon
ground nut powder - 1 sppon (if u need)
curry leaves,coriander

Preparation:

1. Cook the rice in the pressure cooker with require amount of water.
2. Add oil and ghee in the pan and add mustard seeds.  Once it starts spluttering, add Curry leaves, Red Chili and Onion. Fry till they turn golden brown.
3. Add the grated carrot and fry for a min
4. Add the masala powder, salt and lessthan ¼ cup water and cook it till the carrot turns soft.
5. Grind the cashewnut and keep it aside.
6. Add the fried carrot to the 2 cups of cooked rice and mix well.
7. Add required amount of salt, if necessary.
8. Then add the groundnut powder if u need it..(special taste)
9. Garnish with coriander leaves.
10. enjoy with ur family....

Healthy Food - Chapathi

Ingredients:

 • 2 cups Wheat Flour 
• 3 tsp fresh milk 
• 1 tsp Salt ,one spoon oil.
• Water to knead dough

Mix milk salt, wheat flour, one spoon of oil and adequate amount of water to knead smooth dough.  Leave it for an hour, make equal sized balls and roll them with dry flour next heat the griddle. Put the chapathi on it, after its done on one side turn it to other side on the griddle. finally the chapathi is ready to serve. Note: Dough should be smooth,then u can make a smooth chapathi...while rolling the chapathi it should be little bit thick...

Easy dish - Tomato Pappu

Ingredients:

1.  Toor dal / kandhi pappu -1/2 cup
2.  Tomato - 2 finely chopped
3.  Onion - 1 chopped
4.  Green chillies - 5 
5.  Chilli powder - ¼ tsp
6.  Turmeric powder - ¼ tsp
7.  Mustard seeds - ¼ tsp
8.  Methi seeds - 10
9.  Cumin / jeera seeds - ¼ tsp
10. Curry leaves - few
11. Inguva / hing - a pinch
12. Salt - to taste
13. Tamarind - half lemon size or 

14. lemon juice - 1 spoon
   

preparation:

First clean and wash the dal. 

Now take a vessel and heat with toor dal and 3 cups of water. 

Then add chopped onions, tomatoes, green chillies, chilli powder, turmeric powder and tamarind. 

Cook until the dal becomes tender. 

Then switch off the stove.

Now take a separate pan and heat with 1 tsp of oil. 

Add mustard seeds, cumin seeds, curry leaves and asafoetida. 

Fry for few seconds. 

Now add the cooked dal and adjust the salt. 

Note : Now Tomato pappu is ready,serve with hot rice or roti...enjoy the pappu...

Diwali sweet - Ravva laddu

Ingredients:

• Suji rava : 1 cup
• Grated Coconut : 1/4th cup
• Sugar : 1/2 cup
• Ilachi powder : 1/2 t sp
• Kaaju : 10
• Milk(optional)
• Ghee

Procedure:

• In a thick bottom vessel, add 3 tb sp ghee.Fry kaaju, and keep aside.
• In same vessel, add suji rava and fry till rawness is gone.Take rava into a bowl.
• Now add coconut powder,fry for some time.Once it is done, add friedrava,sugar, ilachi powder, kaaju and mix well.
• Add few drops of milk to the mixture to form laddu.
• Take some mixture and give a shape of laddu.

• Note: You can adjust sugar, coconut powder according to your taste.Can be stored for 3-4 days.If milk is not added, you can store it for 10 days.

Diwali special - pappu chekkalu

 Ingridients:

1 cup rice flour

1 cup water

3/4 tsp red chilli pwd (or) green chilli paste

1/4 tsp inguva/hing

1 tsp cumin seeds

1 1/2 tbsps channa dal (soak in water for an hour and drain)

1 tsp ghee or butter (optional)

roughly torn few curry leaves (optional)

oil for deep frying

salt 

Bring a cup of water to boil.Add salt, red chilli pwd,inguva and rice flourand combine.Place lid and turn of heat.Leave aside to cool.

     Once cool,add cumin seeds,channa dal and butter to the rice flour    mixture and combine well.Test the dough for salt before deep-frying.

   Heat a wide heavy bottomed vessel with enough oil for deep frying.

Take a small lemon sized ball of the dough,place on an oiled plastic sheet and using your fingers shape into a 2″ circle.Once the oil is hot,slowly peel the shaped chekkalu off the plastic sheet and slide into the hot oil.Based on the size of vessel and amount of oil,you can deep fry a batch of 3- 4  chekkalu.Don’t crowd the vessel with too many chekkalu.Reduce flame to medium and deep fry the chekkalu to a golden colour.  

 note: cook it in medium flame...then u will get crispy chekkalu...in golden brown colour....now enjoy with ur family....:-)

Andhra Special-Gutti vankaya curry

INGREDIENTS: 
Brinjal 

Tomatoes 

Onion

Ginger garlic paste

Coconut

Turmeric powder

Chili powder

Coriander powder

Aniseed/Sompu

Cinnamon/Patta

Cloves/lavamgam

Coriander for garnish

Oil

Salt 

PROCEDURE:

Stuffing:-

Onion-1

Tomatoes-2

Ginger garlic paste-1 spoon

Dry Coconut -5 small pieces

Turmeric powder- 1 spoon

Chili powder- 2 spoons

Coriander powder- 1spoon

Salt- for taste

Cinnamon

Cloves-4

Aniseeds- 1/4th spoon

First, clean the brinjal's and keep them aside,

prepare masala for stuffing with above ingredients

slit the brinjal's as I have shown 

stuff them with the masala you prepared and keep them aside

Heat the kadhai and add 5 table spoons of oil and add half chopped onion and then fry it next drop stuffed brinjal’s slowly. stir them for a few seconds gently and cover the pan with a lid. keep stirring occasionally and cover it with the lid again. Do this till the brinjal’s turn soft.  remove the lid, add the remaining portion of the masala,salt, water and mix gently so that brinjals do not break.

Finally garnish with coriander and your yummy yummy......... andhra special gutti vankaya curry is ready..

note :- cook it on low flame…….....