Shrimp/Prawns Fried Rice Recipe

Ingredients:-
  • Shrimp/Prawns - 250garms
  • Rice - 2cups
  • Green chilies - 5
  • Ginger-garlic paste-1tsp
  • Onion - Oil - 2tsps
  • Salt to Taste
  • Turmeric powder - pinch
  • Corinder leaves
Whole Garam Masala
  •  1/4 stick Cinnamo
  • 4 number clove(lavanga
  • 2 number Cardamom(elachi)
  • Bay leaf
Directions Of  Shrimp/Prawns Fried Rice Recipe:-
  1. Cook Rice Separately .
  2. Clean Shrimp.
  3. Heat oil add whole garam masala, chopped onion, sliced green chilies, ginger-garlic paste ,add pinch of turmeric.
  4. Now add shrimp fry well. add salt.
  5. Now add rice mix well. Garnish with Corinder leaves.
  6. Yummy Shrimp/prawns Fried rice ready to serve. Enjoy....

Chamagada Mutton Pulusu (Taro Root meat stew) Recipe

Ingredients:-
  • Chamagada - 5 (taro root)
  • Lamb/Goat Meat - 1/2 kg
  • Tamarind Pulp/juice - 2 cups Or Tamarind - lemon size
  • Coriander Powder - 1tsp
  • Garma-masla Powder - 1 tsp
  • Red Chili Powder - 1tsp
  • Salt To taste
  • Pinch Of Turmeric
  • Medium Onion Chopped - 1
  • Coriander leaves chopped
Directions Of Chamagada Mutton Pulusu (Taro Root  meat stew) Recipe :-

  1. Peel and Cut Chamagada , take a bowl add cut chamagada and water.( stickiness of chamagada will be remove)
  2. Clean meat (lamb or Goat)
  3. Take tamarid take out pulp or juice of it in bowl.
  4. Now take a wok add oil when it oil is hot add chopped onion, ginger - garlic paste ,pinch of turmeric, add mutton(meat) cook till meat is tender.(time 45mins)
  5. Add Chamagada , add red chili pdr, salt,add tamarind juice to it boil the stew/puluse.
  6. Add Coriander powder and garma masala mix well with spatula. when oil floats on the pulusu ,garnish with coriander leaves, Chamagada pulusu is ready to serve.
  7. Serve with roti, Rice.
Tip:- If your cooking a Pressure cooker. then you can  add meat and chamagada(Taro root)    togather for  2-3whistles then add other ingredients.

Banana Flower Vada Recipe



Ingredients:-
•Chana dal - 1/2 cup
•Banana flower - 1½ cups (finely chopped)
•Curry leaves - 2 sprigs
•Chili powder - 1/2 tspn
•Cumin seeds - 1/2 tspn
•Saunf - 1/2 tspn
•Salt - to taste
•Oil - to deep fry
Banana Flower Vada  Recipe:-

1.Soak Chana dal for 2 hours. After that grind them with Cumin seeds, Saunf, Chili powder and Salt into a coarse paste. Don’t add any water while grinding.
2.Mix chopped Banana flower and Curry leaves to the ground paste.

3.Heat enough oil in a pan. Once the Oil is hot enough, take a small amount of the mix, shape them into round vada and drop them gently into hot oil.
4.Deep fry them till they are golden brown on both sides by turning once in a while. Then remove from heat and drain them on paper towels.

Banana flower Cutlet Recipe



Ingredients:

•Banana flower- 1/2
•Onion- 1
•Coriander leaves- 2 sprigs
•Curry leaves- few
•Ginger Garlic paste- 1 tsp
•Gram flour (kadala mavu) - 8 spoons
•Corn flour- 3 spoons
•Chilli powder- 1 tsp
•Gram masala powder-1/2 tsp
•Turmeric powder- 1/4 tsp
•Bread crumbs- 4 plain bread (crumbled)
•Oil and Salt- as required



Direction Of Banana flower Cutlet Recipe:-

1. Clean and chop Banana flower. Chop Onion, Coriander leaves and Curry leaves. Keep all this aside.

2. Mix the chopped items,Ginger garlic paste, Gram flour, Corn flour, Chili powder, Gram masala, Turmeric and required Water in a bowl. Make the batter thick enough to make cutlets.

3. Equally divide this mix in to small ball size. Press each ball and flatten them between your palms. Now these cutlets are ready to fry.

4. Heat a wide pan. Keep the stove in the medium heat. Pour 1 spoon of Oil and place a cutlet. Fry till each side turns into brown color. Fry both the sides. Serve with ketchup.

Moolangi/Mooli/Radish Pappu Charu ( Radish Dal Soup) Recipe

Ingredients:-
  • Toor Dal ( Pappu) - 1cup
  • Onion Chopped - 1number
  • Green Chili - 4 number
  • Moolangi  - 1number
  • Tamarind - small lime size
  • Curry Leaves - 1 stick
  • Coriander leaves as needed
  • Ginger- Garlic Paste - 1tsp
Seasoning:-

  • Coriander seeds- 1 tsp
  • Cumin seeds- 1tsp
  • Red Chili dry - 4number
  • Oil - 2tsp
  • Red chili Powder - 1 tsp
  • Turmeric Powder - 1/2tsp
  • Salt To Taste
Directions of Moolangi/Mooli/Radish Pappu Charu ( Radish Dal Soup) Recipe:-


  1. Take Pressure Cooker clean Toor Dal  add 3cups of water cook for 3 whistles. 
  2. Boil Sliced Moolangi for 5mins. Drain out water.
  3. Now Take a Wok add oil when is heated add Coriander , Cumin, Red chili's when they are splitering Add Chopped onions, Ginger- Garlic Paste, green chilies.
  4. Now add Slice Mooli/Moolangi/Radish let cook for sometime 2-3mins. 
  5. Add Red chili powder, Turmeric Powder, salt, Now take Tamarind juice/Pulp of 2cups. add to the mixer. 
  6. Boil it for 5mins , can smell the aroma.
  7. Now take cooked dal and add to the soup. garnish Coriander leaves and curry leaves .
  8. Boil for 2-3 mins and Your Moolang Pappu charu is ready to serve with Rice.

Mooli Roti/Moolangi Roti/Radish Bread Recipe









Ingredients:-
• Mooli/moolangi/Radish - 1
• Green Chillies - 5
• Wheat Flour or All purpose Flour - 3cups
• Salt to taste
• Ghee/oil

Directions Of Mooli Roti/Moolangi Roti/Radish Bread Recipe :-
1. Grate Radish/mooli/moolangi .
2. Chop Green chilli
3. Take a Mixing Bowl add Flour, add mooli, green chillies, salt.
4. Mix well (mooli extract water) make smooth dough
5. Keep aside for 15mins.
6. Roll the dough make roti
7. Heat pan add 1tsp ghee place roti on pan and fry both side till golden brown.
8. Mooli Roti is ready to serve.
9. Serve with curd or favourite chutney.

Note: - If you feel dough is very hard add little water, don’t add too much water.





Brinjal Potato Curry/VankayaAlooGada curry (egg plant and potato Curry)Recipe


Ingredients:-

  • Vankaya - 4
  • Potatoes - 3
  • Onion Chopped - 1
  • Ginger-garlic paste- 1tbsp
  • Oil - 2tbsp
  • Red chili powder - 2tsp
  • Turmeric powder - 1tsp
  • Salt to Taste
  • Curry leaves - 6
  • Coriander leaves chopped as needed
Directions Of  Brinjal Potato Curry/VankayaAlooGada curry (egg plant and potato Curry)Recipe:-
  1. Clean Brinjal and cut.
  2. Clean potaotes peel and cut into cubes
  3. Heat oil add chopped Onions and Ginger-garlic paste fry till onions are transprent.
  4. Add turmeric powder then add potatoes, cook till they are tender.
  5. Add brinjal cook for 5mins close the lid. when brinjal is cooked. add Red chili powder , Salt.
  6. Add Curry leaves and coriander leaves. cook for 5mins.
  7. Serve with rice or roti .
Tip :- when you cut brinjal they become back when you keep them open .
        To avoid it ,Cut Brinjal should be place in water and add pinch of salt, they wont change color.

Veg Omlette Recipe




Ingredients:-

  • Egg - 2
  • mix vegetable - 1cup(peas,cube carrots,beans, corn)
  • Pepper powder -1/2 tsp
  • Salt to taste
  • oil-2tsps
Direction Of  Veg Omlette Recipe :-
  1. Take a bowl crack eggs , add mix vegetable ,pepper powder,salt .
  2. Whisk well, heat oil in pan add the mixer.
  3. Fry two sides and Serve with roasted bread and butter.

Vankaya Tomata /BrinjalTomato(Egg Plant) Curry Recipe

     

Ingredients :-

  • Brinjal/Egg plant/Vankaya Chopped - 3
  • Tomato Chopped  - 2
  • Onion Chopped - 1
  • Gingr-garlic paste- 1tsp
  • Oil - 2tbsp
  • Red chili powder - 2tsp
  • Salt to taste
  • Turmeric powder - 1tsp
Direction Of  Vankaya Tomata /BrinjalTomato Curry(Egg Plant) Recipe:-
  1. Heat Oil add Chopped Onion,ginger-garlic paste fry well it onions are tender.
  2. Add turmeric powder, add chopped tomatoes when tomatoes are soft , add chopped brinjal.
  3. Cook for 10mins then add red chili powder, salt. cook for 10 more mins. 
  4. Vankaya Tomata /BrinjalTomato(Egg Plant) Curry is ready to serve.

Omlette pulusu / Omlette cube Stew




Ingredients:-

  • Eggs - 4
  • Tamarind - lime size
  • Red chili powder - 1tbsp
  • Turmeric powder - 1tsp
  • Coriander powder - 1tsp
  • Roasted Cumin and Fenugreek powder - 1tsp
  • Salt to taste
  • Onion - 1
  • Ginger-garlic paste - 1tbsp
  • Garma Masala powder - 1tsp
  • Oil - 3tbsps
For egg mixer
  •  Basen flour - 1tbsp
  •  Red chili powder- 1tsp
  • Salt to taste
  • Ginger-garlic paste -1tsp
  • Garam masala powder - 1tsp
Directions Of  Omlette pulusu / Omlette cube Stew:-
  1. Soak Tamarind take out pulp/juice as needed.
  2. In Bowl crack eggs , add red chili powder,salt,ginger-garlic paste,garam masala.
  3. In bowl take some water mix basen well. then add basen mixer in egg mixer.
  4. Whisk eggs well, keep it aside. Make paste of onion.
  5. Heat oil ,add onion paste , ginger-garlic paste stir it well till it is golden brown
  6. Add turmeric powder,red chili powder, salt,Garam masala powder ,and stir with saptula then add tamarind juice mix well let it boil on medium heat.
  7. Take a pan heat oil make omlette take it a plate cur into small cubes.
  8. When stew is boiling add Roasted Cumin and Fenugreek powder , Coriander powder add omlette cubes.
  9. Cook for 5mins and Garnish  with Coriander leaves.
  10. Delicious Omlette pulusu / Omlette cube Stew Ready to serve with Rice or roti or Naan.
Tip:- when you feel tamarind juice is less then add water as needed.

Bagara Saymeya (Masala Vermicelli) Recipe

Ingredients :-
  • Saymeya(Vermicelli) - 2cups
  • Turmeric powder - 1tsp
  •  Onion Chopped - 1
  • Ginger-garlic Paste - 1tsp
  • Coriander Leaves - 1/2 bunch
  • Mint leaves - 10
  • Green chilies - 5
  • oil - 3tbsps
  • Salt to taste
Whole Garama masala
  • 1/4 stick Cinnamon
  • 4 number clove(lavanga)
  • 2 number Cardamom(elachi)
  • 1 bay leave
  • 1tsp shahijeera(Flavoured indian cumin)  
Directions Of Bagara Saymeya(Masala Vermicelli) Recipe:-
  1. Heat oil add above ingredients under whole garama masala on Medium heat.  
  2. Now add green chilies,chopped onions , corinader leaves , mint leaves,turmeric powder fry well.  
  3. Now add 4cups of water let boil water. add salt. Fry saymeya in oil for 2mins.
  4. Add Saymeya (vermicelli) let cook for 10-15mins  
  5. Saymeya Bagara(Masala Vermicelli ) is ready to serve.
  6. Serving for 4

Saymeya(Vermicelli) uppma Recipe

Ingredients:-
  • 2cup Vermicelli
  • 2 cups Water
  • 4 number Green Chilies
  • 1 meduim Chopped Onion
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 tsp Urad dal
  • 1 tbsp Oil
  • 5 number Curry Leaves
  • Coriander leaves chopped
 
Direction Of Saymeya(Vermicelli) uppma Recipe:-
 
  1. Take a Wok heat oil add cumin seeds , mustard seeds, Urad dal,Gr chilies, chopped onions,salt fry with spatula. in simmer flame/heat.
  2. Add 4cups water let it boil . When water is boiling add Vermicelli(opitional- fry Vermicelli in pan before adding) mix well without any lumps.
  3. keep simmer for 2-3mins and Saymeya (Vermicelli) uppam ready to serve .

Methi keema curry (ground goat/lamb curry) Recipe

Ingredients:-
  • Keema(grounded meat) - 250grams
  • Chopped Onion - 1
  • Ginger-garlic paste - 1tbsp
  • Methi (fresh or dry) - 1 bunch - 1tbsp(dry)
  • Turmeric powder - 1tsp
  • Red chili powder - 1tbsp
  • Salt to taste
  • Garama masala - 1tsp
  • Oil - 3tbsps
Direction Of  Methi keema curry (ground goat/lamb curry) Recipe:-
  1. Clean Keema
  2. Heat oil add chopped onion, ginger-garlic paste when oil turn transperent .
  3. Add methi then turmeric powder. fry well.
  4. Add keema cook till 15mins, then add red chili powder, salt ,garma masala.
  5. cook well for 15mins.
  6. Serve  Methi keema curry hot with roti or naan or rice.... enjoy...

kulcha Indian bread Recipes

Ingrdients:-
  • 1 heaped tsp dry yeast (I used mauripan)
  • 250 ml warm water/milk (50-50)
  • 2 tsp sugar
  • 1 tsp lime/lemon juice (optional)
  • 1/2 cup natural yoghurt or dahi (don’t know what’s dahi, but I’m sure you can easily find yoghurt at the supermarket)
  • 2 tbsp ghee or vegetable oil
  • 600 g plain white flour/maida
  • 1/2 tsp baking powder
  • 1 tsp salt

 Direction Of  kulcha Indian bread Recipes:-
 
1.Place warm water/milk in a bowl. Sprinkle yeast and sugar over water. Leave for 10 – 15 minutes, until frothy. Add lime juice.

2.In another big bowl, sift flour, baking powder and salt.

3.Make a well in the center and pour in yoghurt and oil. Add in the yeast mixture.

4.Mix well and knead to form a dough. Using you hand, knead the dough for 10 – 15 minutes.

5.Then, leave the dough to proof for 2 – 4 hours.

6.Roll out to 6 – 8 inches and 3 – 4 mm thick. ( It’s a little bit tedious to roll cos the dough keeps coming back. You’ll have to sprinkle your board well with flour).

7.Grill on one side till you get brown spots on the roti, then flip to cook on the other side.
 
8. Serve with Chicken curry or vegetable curry.

Flavored Rice/Bagara Rice Recipe

Ingredients :-
  • Rice - 2cups
  • Onion Chopped - 1
  • Coriander Leaves - 1/2 bunch
  • Mint leaves - 10
  • Green chilies - 5
  • oil - 3tbsps
  • Salt to taste
Whole Garama masala
  1. 1/4 stick Cinnamon
  2. 4 number clove(lavanga)
  3. 2 number Cardamom(elachi)
  4. 1 bay leave
  5. 1tsp shahijeera(Flavoured indian cumin)
Directions Of Flavored Rice/Bagara Rice Recipe:-
  • Soak rice in water for 15mins
  • Heat oil add above ingredients under whole garama masala on Medium heat.
  • Now add green chilies,chopped onions , corinader leaves , mint leaves fry well.
  • Now add 4cups of water let boil water. add salt.
  • Add soaked rice(remove water from rice) let cook for 10-15mins till water reduces.
  • Flavored rice/Bagara rice is ready to serve.

Cucumber Raita recipe

Ingredients:-

Curd - 5cups
Water as needed
Salt to taste
pinch of sugar
Cucumber- 1cup

Direction Of Cucumber Raita Recipe:-

Take bowl add curd , salt,pinch sugar whip will now add water 3cups. now whisk well.Add grated cucumber mix well. Cucumber Raita is ready.

Bondi Raita Recipe

Ingredients:-


Curd - 5cups
Water as needed
Salt to taste
pinch of sugar
Bondi - 1cup

Direction Of Bondi Raita Recipe:-


Take bowl add curd , salt,pinch sugar whip will now add water 3cups. now whisk well.
Add Bondi before serving.

Mixed Veg Raita Recipe

Ingredients:-




  • Curd - 5cups

  • Water as needed

  • Salt to taste

  • pinch of sugar

Vegetables


  1. Onion Chopped

  2. Tomatoes Chopped

  3. Green chilies chopped

  4. Coriander leaves chopped

Direction Of Mixed Veg Raita Recipe:-


Take bowl add curd , salt,pinch sugar whip will now add water 3cups. now whisk well.

Add all vegeables above and mix well. mixed veg raita is ready to serve.



Green Mutton(lamb/goat meat) Curry Recipe

Ingredients:-

  • Mutton - 500garms
  • Black Pepper - 25garms
  • Green chilies - 10
  • Mint leaves - 1bunch
  • Coriander - 1bunch
  • Salt to Taste
  • Ginger-Garlic Paste - 2tbsp
  • Red chili Powder - 1tsp
  • Turmeric powder - 1tsp
  • Garma Masala powder - 1tbsp
  • Oil - 5tbsp
  • lime or lemon juice 5tbsp

Direction Of Green Mutton(lamb/goat meat) Curry Recipe:-

Green Masala:-

Fry Black pepper ,Take mixer jar add fired pepper,Green chilies , Mint leaves , coriander leaves , ginger-garlic paste,salt. make paste keep aside.

Marination:-

Clean mutton and add turmeric powder, green masala spread it well marinate for 30mins.

Cooking:-

Take a cooking vessel add heat oil , add onion chopped fry till it is transparent. now add ginger-garlic paste add turmeric powder, add marinated mutton. cook till mutton is tender add garam Masala, sprinkle lime juice. or cook in pressure cooker for 3 whistles. Garnish with sliced onions and lime.

Green Mutton curry Ready to serve.

Fish Tikka or Chepala Tikka Recipe


Ingredients:-


Fish- 1 lb (any fish of your choice)
Medium Onions- 3
Ginger- 1 inch piece
Garlic- 6 cloves
Garam masala- 1/2 tsp
Roasted Cumin powder- 1 tsp
Bread Crumbs- 3 tablespoons
Eggs- 2
Salt to taste
Oil- 5 tablespoons.


Direction Of Fish or Chepala Tikka Recipe:-



  • Mince the onion, ginger and garlic together. Steam the fish.

  • Remove the skin & the bones and Mash them. Add the onion-ginger-garlic mixture, breadcrumbs, garam masala, well-beaten eggs, salt and cumin powder to the fish.

  • Mix well to make a homogeneous mixture. Make lemons sized balls out of the mixture and flatten them into thick patties.

  • Heat 2 tbs of oil in a shallow frying pan and fry few at a time until both sides become golden brown (turn it once).

  • Repeat this until all the patties are fried (Pour some oil every time you replace them). Serve hot.

TomatoMooga Dal Curry (tomata pesara pappu) Recipe

Ingredients:-



Mooga Dal -1/3 cup

Tomatoes chopped - 3

Onion chopped - 1

Red chili powder - 1tsp

Salt to Taste

Turmeric powder - pinch

Garma masala - 1tsp

Oil for cooking - 2tbsp





Direction Of TomatoMooga Dal Curry (tomato pesara pappu) Recipe:-

Soak Mooga dal in water for 15mins.
Take a wok heat oil , add Onion chopped , ginger-garlic paste , tumeric pdr. when oion is transparent , add chopped tomatoes cook for 5mins , when tomates halfway cooked add mooga dal (remove water). Cook for 5mins .
Then add red chili pdr, salt and garma masala. cook for few mins and your tomatoMooga dal curry is ready serve with rice or roti .

Fish Briyani Recipe (Hyderabadi)

Ingredients:-

• 2 Cups basmati rice
• 1 Cup tomato puree (preferably fresh)
• 1 Cup coconut milk
• 2 Cups of water
• 1 tsp Chili powder
• 1 tsp Garam masala(optional)
• 10-12 pieces of thorn less fish
• 1 Inch ginger
• 8 Flakes garlic
• 1 Cup yogurt
• 4-5 Green chilies
• 1 Bunch coriander leaves
• 1/2 tsp Turmeric
• 2 Onions sliced
• 2 tsp Oil
• Salt to taste


Direction Of Fish Biryani Recipe:-


For Marination:
Grind ginger, garlic, green chilies, turmeric, and salt into a fine paste.
And marinate the fish with it.
Sprinkle with coriander leaves and keep aside for at least 30 min

Rice Preparation

In a pan put 1 tsp oil and fry the rice for 2-3 min.
Then add the tomato puree, coconut milk and 1-1/2 cups of water.
salt, chili powder, garam masala and mix it very well.
Cover the pan with a lid.
Partially cook the rice (80%) on a slow flame.

Fish Preparation

In a pan put 1 tsp oil and sauté the onions to golden color.
Add marinated fish to it put some water and cover with the lid for 5-6 min
Do not to break the fish pieces when stirring.

Final preparation

Take a baking dish, layer the rice then arrange the fish with its gravy and then again layer of rice.
Add the milk so that the rice doesn't dry.
Cover with aluminum foil and keep it in the preheated oven for 7 min.
Fish Biryani is ready.

Cabbage Rice Recipe

Ingredients:-


• 1-1/2 cup Basmati Rice
• 1 Whole Cabbage
• 1 cup Green Peas (soaked)
• 2 Medium-Sized Onions (sliced)
• 1 Tomato (chopped)
• 2 Green Chilies (chopped)
• 2-3 pods Garlic (chopped)
• 1 inch Ginger (chopped)
• 1 tsp Cumin Seeds
• 2 tbsp Coriander Powder
• 1/2 tsp Turmeric Powder
• 1 tsp Red Chili Powder
• 5-6 twigs Coriander Leaves
• 2 tbsp Oil • Salt to taste

Directions Of Cabbage Rice Recipe:-


Wash the rice and cook it such that all the grains remain separate.

Place the cooked in a plate to cool.

Put chopped cabbage, a pinch of salt and turmeric powder in a vessel.

Keep it on medium flame and let the cabbage be cooked.

Cook the peas in a pressure cooker. Remove from the fire after 1 whistle.

Heat the oil in a frying pan. Add cumin seeds and allow spluttering.

Add chopped chilies, ginger, garlic, tomato and onion slices into it.

Stir till onions turn light golden in color.

Now add cooked cabbage, peas, coriander powder, turmeric powder and red chili powder to the above.

Once the cabbage is slightly tender, add the cooked rice and a pinch of salt to the above. Stir the mixture thoroughly.

Add some water and cover the vessel with a lid until the water dries completely.

Remove rice from the heat.

Garnish Cabbage Rice with chopped coriander leaves. Serve hot.

Carrot Rice Recipe

Ingredients:-

  • 1 Cup basmati rice, cooked
  • 1 Cup fresh carrot, grated
  • 1 Onion
  • 2 Green chilies
  • 1/2 Cup boiled peas
  • 1 tbsp Urad daal
  • 1 tsp Mustard seeds
  • Salt to taste
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Red chili powder
  • 4 tsp Lemon juice
  • Coriander leaves, for garnish
  • Oil, for cooking

Direction Of Carrot Rice Recipe:-

  1. Heat one tbsp oil in a shallow pan and add mustard seeds.
  2. When they splutter, add urad daal and cashew nuts.
  3. When the cashew nuts are brown, add chopped onion and green chilies.
  4. Fry till the onions are golden.
  5. Add turmeric, salt and red chili powder. Fry for a minute.
  6. Mix in the grated carrots and sprinkle little water.
  7. Keep the pan covered, on a low flame, till the carrots are done.
  8. Add boiled peas. Mix in the rice.
  9. Add lemon juice.
  10. Garnish with finely cut coriander leaves.
  11. Carrot Rice is ready.

Vada Appallu /Chekalu Indian snacks Recipe



Ingredients:-


  • Rice Flour - 250garms
  • Chana Dal - 1/4 cup


  • Green chili - 5


  • Salt to taste


  • Ginger- garlic paste - 1tbsp


  • Sesame - 1/4 cup


  • Oil for deep fry


Direction Of Vada Appallu/Chekalu Recipe:-




  1. Soak Chana Dal for 20mins then add to the mixer.Take a Bowl add all above ingredients , mix well .


  2. Now slowly add water make a little hard dough.


  3. Now heat oil for deep frying. take a plastic cover place on flat surface, now take a piece of dough place it on plastic cover with little hand to your hand,make a small roti with hand pressing evenly on dough. make small hole in middle of roti.



  4. Now slowly remove vada appa from cover and leave slowly in the hot oil. fry till its golden brown.take out from oil and place on a tissue paper so that excess oil will be out.



  5. Store the in air tight containers and can be stored for 2-3 weeks.
    Crisp Vada Appallu/Chekalu are ready to serve. good snack for kids.

Boiled Egg Pulusu /stew




Ingredients:-


Boiled Eggs - 6
Tamarind - lime size
Red chili Powder - 1tbsp
Turmeric Powder - 1tsp
Garam Masala - 2tsp
Salt to Taste
Onion chopped - 1
Ginger-garlic paste -1tbsp
Oil - 2tbsp
Coriander leave for garnishing




Directions Of Boiled Egg Pulusu /stew:-


  1. Boil Eggs and remove shell. keep a side, Soak tamarind and take out juice.


  2. Now heat oil in a wok add chopped onions,ginger-garlic paste,add turmeric powder fry well.


  3. Add red chili powder , salt , now add tamarind juice and add 2cups of water. let it boil make little thick stew , now add boiled eggs , add garma masala, boiled for 5mins garinish with coriander leaves.


  4. And Boiled Egg Pulusu /stew is ready to serve.

Namak Peda Recipe

Ingredients:-

  • Maida or All Purpose Flour - 250garms
  • Salt - 1/2tsp
  • Vanaspati or Dalda - 1/2cup
  • Water as needed
  • Oil to deep fry
Direction Of Namak Peda Recipe:-

  1. Take a bowl add Maida or All Purpose Flour ,salt , Heat Dalda/vanaspati then add to the flour. mix well, Now add water slowly make a liitle hard dough.
  2. Heat Oil for deep frying.
  3. On a flat surface make a roti or puri (size of the puri or roti should Little big than usual).
  4. Now take a knife cut the puri 4 strips diagonally again same way from other direction.
  5. Now take pedas and deep fry on a normal heat.
  6. As they are golden brown take out from oil and place on a tissue paper so that excess oil will be out. store them in air tight containers and can be stored for 2-3 weeks.
  7. Crisp Namak Ped is ready to serve. good snack for kids.

SHIRKHURMA /SHEER KORMA- Roasted Thin vermisile Kheer Recipe

Ingredients

Roasted ThinVermicelli(SHEER KORMA ) -1cup
Milk-1 litre
Sugar-1 cup
Cashews - 5
Almonds Sliced - 5
Raisins - 5
Ghee-2 tsp
Cardamom powder-1tsp

Direction Of SHIRKHURMA/SHEER KORMA - Roasted Thin vermiceli Kheer Recipe:-

1)Heat ghee in a pan,add vermicelli to it ,fry it till it is light brown in colour.
2)Boil milk and stir it continuously for some time,add semiya to it,reduce the flame and cook it for atleast 10minute.
3)Add sugar to it and mix it well,add crushed cardamom and remove it from fire.
4)Heat ghee in a pan,add cashews and raisins to it and fry until golden brown in colour.
5)Garnish it with fried sliced almonds cashews and raisins. SHIRKHURMA is ready to be served.

Semiya Payasam - Vermicelli Kheer Recipe

Ingredients

  • Vermicelli-1cup
  • Milk-1 litre
  • Sugar-1 cup
  • Cashews - 5
  • Almonds Sliced - 5
  • Raisins - 5
  • Ghee-2 tsp
  • Cardamom powder-1tsp
Direction Of Semiya Payasam - Vermicelli Kheer Recipe:-

1)Heat ghee in a pan,add vermicelli to it ,fry it till it is light brown in colour.
2)Boil milk and stir it continuously for some time,add semiya to it,reduce the flame and cook it for atleast 10minute.
3)Add sugar to it and mix it well,add crushed cardamom and remove it from fire.
4)Heat ghee in a pan,add cashews and raisins to it and fry until golden brown in colour.
5)Garnish it with fried sliced almonds cashews and raisins.
Semiya payasam is ready to be served.

Sooji Ka Halwa Recipe

Ingredients:-
  • Sooji - 1cup
  • Sugar - 1cup
  • Ghee - 2tbsp
  • Water - 2cups
  • Cardamom powder - 1tsp
  • Cashew nuts - 5
  • Almond sliced - 5
  • Saffron or orange or lemon Color - 1drop
Directions Of Sooji Ka Halwa Recipe:-
  1. Heat Ghee in a wok add , cashews nuts , almonds sliced, sooji fry till golden brown.
  2. Add water mix well with spatula when is boiling add sugar ad mix well .
  3. Add saffron mix well keep it on heat for 2mins. Take in a plate flatten the Halwa and garnish with cashew nuts. Sooji Ka Halwa is ready to eat.

Rice Kheer Recipe

Ingredients
  • 1/4th cup Long grain Rice (washed and drained)
  • 4-5 cups Milk
  • 2-3 Cardamom Seeds (crushed)
  • 2 tbsp. Almonds (blanched silvered)
  • A pinch of Saffron Threads, soaked in a little hot milk
  • 1 tbsp Pistachio Nuts (skinned & chopped)
  • 1 tbsp Raisins (optional)
  • 2-3tbsp Sugar
Directions Of Rice Kheer Recipe:-

  • Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up.
  • Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes.
  • Add the sugar and stir until completely dissolved.
  • Remove from heat and serve either warm or chilled.

Pulla Pappu Recipe( Soar Dal)

Pulla pappu is very taste pappu/dal and very easy to make.


Ingredients:-


  • Toor Dal - 1cup
  • Tamarind - lime size
  • Onion chopped - 1
  • Red chili powder - 1tsp
  • Turmeric powder - pinch
  • Ginger-garlic - 1tsp
  • water as needed

Thadaka or seasoning

  • oil - 1tsp
  • cumin seeds - 1tsp
  • mustard seeds - 1tsp
  • Dry red chilies - 2
  • Coriander chopped

Directions Of Pulla Pappu Recipe( Soar Dal):-

Take Pressure cooker add Dal , 3cups of water, above all ingredients. and keep it on heat for 3 whistle. when is done

Take a pan add oil when oil is hot add all ingredients listed under Thadaka or seasoning. add Thadaka to Pulla pappu (soar dal) mix well.

Pulla Pappu is ready to serve with rice.

Kesar Kaju Burfi Recipe

Ingredients

500 gm Kaju (cashew nuts)
300 gm Sugar
1/2 tsp Kesar (saffron)
1/4 tsp Orange Color
2 Chandi Warak

Directions of Kesar Kaju Burfi:-
  • Soak the cashew nuts in water for 3 hours.
  • Drain the water from cashew nuts and grind them finely.
  • In a pan, mix sugar and cashew nuts, and roast on low heat, stirring constantly.
  • Add saffron and orange color to the pan and roast them, till the mixture gets cooked properly.
  • Remove the pan from flame.
  • On the rolling board, place butter paper and pour the mixture on it.
  • Now place another butter paper on top, sandwiching the mixture in-between the two papers.
  • Flatten the mixture with the help of a rolling pin, moved over the butter paper.
  • Remove the butter paper from top and place silver warak on top of the barfi.
    Cut the burfi pieces in diamond shape and serve.

Peda Recipe

Ingredients

  • 1/2 kg. Soft white khoya
  • 2 1/2 cups (approx.300gms) sugar powdered
  • 1/2 tsp. cardamom powder
  • 1 tsp. cardamom seeds semi crushed
  • 1 tbsp. slivered or crushed pistachios

Direction Of Peda Recipe:-

  1. Grate khoya with a steel (not iron) grater.Add powdered sugar and mix well.
    Put mixture in a large heavy or nonstick pan. Heat first on high for few minutes.The on slow till done.
  2. Make sure to stir continuously, while on heat. When mixture thick and gooey, add cardamom.
  3. Mix well, and take off fire. Allow to cool, gently turning occasionall Use cookie moulds, or shape pedas with palms into patty rounds.
  4. Mix pistachios and cardamom seeds and press a bit on top of each.
    If using moulds, first sprinkle some at bottom. Take some mixture and press into mould.
  5. When set well, invert and carefully, unmould.

Tip :- Given above is the basic recipe. Any color (yellow, orange, green, cochineal), essence (pineapple, orange, pista, chocolate), topping (almonds, walnuts, cashews), can be added to the recipe. You can also add any of following for varied flavors: cashew powder 1/2 cup, cocoa 2 tbsp (then increase sugar by 1/2 cup), walnuts powdered 1/2 cup, etc.Ingredients

Badam Phirni Recipe

On the occasion of Diwali, no Indian family can do without sweet dishes. Most of the families prefer making things that are liked by every body. Though the list of those universally liked Indian dishes is exhaustive, one sweet dish that we are going to tell you here is the ‘Badam Phirni’. Mostly made of almond, rice flour and milk, the Badam Phirni is scrumptious and fulfilling. People who love kheers and payasam will surely like dish. Easy and quick to make, this recipe is an excellent dessert option. Check out the recipe given below.Badam PhirniIngredients


Ingredients:-
  • 12 nos. Almonds
  • 4 tablespoons Rice flour
  • 21/2 cups Milk
  • 5 tablespoons Sugar
  • 8 strands Saffron or color
  • 1 teaspoon Cardamom powder

Direction Of Badam Phirni Recipe:-

  1. Blanch and grind the almonds to a fine paste with 1/2 cup milk. Mix together the ground almond paste and rice flour and keep aside.
  2. Bring the milk to a boil. Add the sugar and stir till the sugar dissolves. Keep aside a tablespoon of hot milk and dissolve the saffron in it. Add the almond-rice mixture into the boiling milk along with the saffron.
  3. Stir continuously for a few mintues till the milk thickens and attains a custard-like consistency. Sprinkle in the cardamom powder. Take off fire and cool to room temperature.
  4. Pour into individual bowls, garnish with almonds and pistachios and refrigerate

Plain Bajji/Pakoda Recipe

INGREDIENTS:-

Basen / chana flour - 2cups
red chili pdr -1tsp
salt to taste
coriander leaves chopped
onion chopped - 1
baking powder - 1/2 tsp
Oil for deep frying
water as needed

DIRECTION OF PLAIN BAJJI/PAKODA RECIPE:-

  1. Take Bowl add all ingredients above mix well. now slowly add water make soft batter ( not so thick nor thin) .
  2. Now heat oil , when oil really hot , take batter in a spoon put small amount in oil like that make 10 bajji's and fry them till golden brown. and take out place on tissue to remove excess oil. and serve hot with ketchup.

TOMATO CHARU (TOMATO SOUP) RECIPE


INGREDINTS:-
  • Tomatoes - 3
  • Tamarind - Lime size
Seasoning
  • Mustard seeds - 1tsp
  • Cumin seeds - 1tsp
  • Red chili's dry - 2
  • Ginger+garlic paste - 1tsp
  • Garlic cloves - 4
  • Salt To Taste
  • Turmeric Pdr - pinch
  • Red chili pdr -1tsp
  • Coriander Leaves - 3/4 bunch
  • Curry leaves - 5
  • Oil - 1tbsp

DIRECTION OF TOMATO CHARU (TOMATO SOUP) RECIPE:-

  1. Take a tomatoes and tamarind add 3cups of water and boil till tomatoes and tamarind are soft so that you can smash with your hand when it is normal temperature.
  2. Now when The tomatoes and tamarind cool smash take out or strain out water/soup ,and remove the pulp.
  3. Take a vessel heat oil add all the seasoning above when they cracks add tomato and tamarind soup into the vessel and boil well for 10mins. and your tomato charu is ready to serve.

Salacharu (buttermilk soup) recipe

Ingredients:-

Curd/Yogurt - 1cup
Water as needed
Salt

  • Seasoning
    ----------
    Oil - 2tsp
    mustard seeds - 1tsp
    Cumin seeds -1tsp
    Red chili dry - 2
    turmeric pdr - pinch

Directions Of Salacharu (buttermilk soup) recipe:-

Take a bowl add curd whisk well now add water as needed ( make buttermilk) , add salt.
now a pan heat oil add seasoning ingredients as above. as they cracks add to the butter milk.
Mix well your Salacharu is ready to serve it very easy to make.

French Roast desi style Recipe


Ingredients:- serving - 2

  • Bread - 4 slices
  • Eggs - 3
  • red chili pdr- 1tsp
  • Salt to Taste
  • ginger-garlic paste - 1tsp
  • water - 2tsp
  • oil - 4tsp
Directions Of French Roast Desi style Recipe:-

Take bowl Crack eggs , whisk well add all the above ingredients whisk well .
Now heat a pan add 1 tsp oil spread it well. now take a slice of bread dip in egg batter totally , slowly take out without breaking the slice and place it on pan fry well on medium flame or heat. make other same way and serve it with chili sauce.

Garjallu or Kajjikayalu Recipe

Ingredients :-

Maida (all purpose flour) - 250 garms
Salt Pinch

For Stuffing:
------------
Sugar - 2cups
Sooji (uppma rava) -2cups
Cardamom Powder - 2-3 tbsp
Coconut Grated - 1 cup
Almonds - 10
cashew -10
Raisin - 10
oil - tbsp
Ghee - 2tbsp


Directions Of Garjallu or Kajjikayalu Recipe:-

  1. Take a bowl add maida , pinch of salt, oil and by slowly adding water make a smooth dough(not too soft) . keep aside by covering it wet thin cloth for 30mins.
  2. For Stuffing(dry) :- Take a pan add ghee fry sooji and grated coconut on low flame or heat till light brown. when it is ready keep aside to get normal temperature, whenGrated coconut rava or sooji is in normal temperture add sugar,cardamom powder, sliced almond,cashew and raisin. mix well. Now stuffing is ready.
  3. Now take small piece douge roll it on your plam and make a ball shape, on a flat surface make round shape like roti , now take a tbsp of sooji mixer place on middle of roti , take a some water on your figure and spread boarders of circle on the roti and fload the roti(semi circle) press firmly with your figures so that the stuff doesn't come when we are deep frying. now take a knife and cut the outline of the roti (semi circle). remove extra dough layer and keep aside.
  4. (Or) sealing it tightly. Then press the ends and twist the edges.Like this make ample amount garjallu . place on a plate cover with wet thin cloth. so the they wont dry and garjallu well ready to fry it well easy .
  5. Now deep frying garjallu when oil is hot slowly leave garja in oil. fry on a medium flame or heat. fry till they are golden brown.
  6. As they are golden brown take out from oil and place on a tissue paper so that excess oil will be out. And Serve as dessert. Cool and store them in air tight containers and can be stored for 2-3 weeks. Traditional Garjallu or Kajjikayalu are ready.
Note:- It garja making process is very slow and we need Patience.

Strawberry milkshake

Ingredients:

1. Strawberry – 1 cup
2. Milk – 2 cups
3. Strawberry ice-cream – 1 cup (optional)
4. Sugar - 5 tsp or to taste
5. Crushed ice - ½ cup

Direction Of Strawberry milkshake Recipe:-

Wash and cut the fruits into small pieces.Blend the strawberry pieces, sugar and little amount of milk in a blender until smooth consistency.Then add the remaining milk, crushed ice in a blender and once again blend well.Transfer into glasses and serve chilled with a scoop of strawberry ice-cream.

Cabbage Chana Dal Curry Recipe

Ingredients:-

  • Cabbage chopped - 250 grams
  • Onion Chopped - 1
  • Ginger+garlic Paste - 1tbsp
  • Channa Dal - 1/2 cup
  • Red chili Powder - 1tbsp
  • Turmeric Powder - pitch
  • Oil - 2tbsp
  • Salt To Taste
  • Curry Leaves - 6
  • Coriander leaves - 1/4 bunch

Directions Of Cabbage Channa Dal Curry Recipe:-

  1. Cut cabbage clean with water, and drain water cabbage.
  2. Soak Channa Dal in water for 15mins .
  3. Take a Wok add oil when oil hot , add onions and ginger+garlic paste, turmeric pdr. fry it still onions are tender, now add soaked Channa dal(remove water from Channa dal) when the channa dal is halfway cooked add cabbage. cover with lid keep a medium heat or flame.
  4. After 5 mins remove lid and as cabbage is leaving and became tender , mix well and add red chili powder and salt cook for 15-20 mins and serve with roti, chapathi or rice. its well be yummy in your tummy.

chapathi jum Roll recipe

Ingredients:-

Chapathi (indian bread) - 1
Jum as needed for spreading.

Directions Of chapathi jum Roll recipe:-

Take Chapati place on flt surface and spread your favorite jam and role the inside direction.
Press smoothly , now cut the roll and serve as a snack kids like to eat.

Vegetable Sandwich Recipe

Ingredients:-

Bread slices - 2
Green chilies - 4
mint leaves - 1/2 bunch
coriander leaves - 1/2 bunch
tomato - 2 slices
Cucumber - 4 slices
Onions - 1 slice(optional)
Ketchup - 1 tbsp
salted butter for spreading
----------------------------
green chili Sauce preparation:-

Take mixer jar add Green chilies,mint leaves ,coriander leaves and pitch of salt blend the ingredients and make paste.your green chili sauce is ready.

Direction Of Vegetable Sandwich Recipe:-

  1. Take Bread slice cut 4 side to remove brown part of bread.
  2. Now spread butter on one side of each slice, and same way spread green chili sauce .
  3. Take one bread slice , place tomato slices , cucumber slices and onion slice evenly, now cover another slice on them. press smoothly .
  4. Now cut diagonaly and serve with ketchup.

Tip:- take wheat bread it is healthy .

Ginger Tea Recipe

Ingredients:-

  1. Water - 1cup
  2. Tea Powder - 1tsp
  3. Sugar - 2 tbsp
  4. Ginger - small piece
  5. Milk - 4cups
Direction of Ginger Tea Recipe:-

  1. Take Tea vessel add water and milk. keep with on stove , in medium heat so milk is started boiling ,add tea powder, sugar, Ginger(smash ginger ) .
  2. Boil tea, as you see and smell the nice tea color and aroma. your Ginger Tea is ready to serve .(serving for 2).

Masala Tea Recipe

Enjoy Hot Masala tea on a rainy day take one sip at a time and relax.

Ingredients:-

  • Water - 1cup
  • Tea Powder - 1tsp
  • Sugar - 2 tbsp
  • Masala -

Cloves - 4

Cinnamon - 3/4 stick

Cardamom - 2

Ginger - small piece

  • Milk - 4cups



Direction of Masala Tea Recipe:-

  1. Take Tea vessel add water and milk. keep with on stove , in medium heat so milk is started boiling ,add tea powder, sugar, masalas as in ingredients above.
  2. Boil them well , as you see and smell the nice tea color and aroma. your Masala Tea is ready to serve .(serving for 2).





Pineapple Juice Recipe

Ingredients:-



Pineapple - 4Slices

Sugar - 1/2 cup

Chat masala - 1tsp

Salt - pinch

Ice cubes/crushed -10



Directions Of Pineapple Juice Recipe:-



Take a blender/juicer mixer /mixer add (cut pineaplle slices into small pieces) Pineapple slice , ice cubes , sugar , chat masala , pitch of salt.
Blend in high speed till ice is Crushed then take a bowl and stainer pour the juice in the stainer and stain juice leaving the pulp in stainer.
Take Extracted Pineapple juice Ready serve it in a glass. (serving for 2)

Black Grape Juice Recipe


Ingredients:-

Grapes(black/red) - 1 bunch
Sugar - 1/2 cup
Chat masala - 1tsp
Salt - pinch
Ice cubes -10

Directions Of Black Grape Juice Recipe:-



  • Take Grapes Clean them with water well, drain water from grapes.

  • Take a blender/juicer mixer /mixer add Grapes , ice cubes , sugar , chat masala , pitch of salt.

  • Blend in high speed till ice is Crushed then take a bowl and stainer pour the juice in the stainer and stain juice leaving the pulp in stainer.

  • Take Extracted Black grape juice Ready serve it in a glass. (serving for 2)

Aloo Bajji (Potato Nuggest) Recipe

Ingredients:-

Potato - 1number(sliced)
Besan(Split peas flour/All purpose flour)-2cups
Red chili powder - 1tsp
Salt To Taste
Ginger-garlic Paste - 1tbsp
water as needed
baking powder _1tsp
Oil for deep frying

Directions of Aloo Bajji (Potato Nuggest)Recipe :-

Take a Bowl add Besan(Split peas flour/All purpose flour) ,add red chili powder,salt , baking powder, ginger+garlic paste mix well by slowing adding water the consistency of batter should be not so thick neither thin .
Now take potato slice it a slicer. Take oil for deep frying in wok heat the oil, keep heat in high, now dip each slice in the batter and Leave slowly and fry in hot oil.
Fry till the bajji turn into golden brown colour.Drain the excess of oil. Serve hot with ketchup or any chutney.

Egg Sandwich

Ingredients:-

  • Egg - 1
  • Slice Bread - 2
  • Mayonnaise - 1tsp
  • Butter to spread on
  • Lettuce or tomato slices -2
  • Oil - 1/2 tsp

Directions Of Egg Sandwich:-

Roast the bread Slice.Heat pan add oil, crack egg make omette ,Take bread slices(toast bread) spread butter one side of each slices , now one slice place egg omette , tomato slice or lettuce leaves ,spread mayonnaise closed with another slice and egg sandwich is ready serve.

Tip:- if you doesnot have toaster, you can fry on pan till bread is golden brown.

Paachi Minrapkaya Palak Pappu (green chili spinach Dal)Recipe


Ingredients:-



  • 1/4 cup Clarified Butter/oil

  • 1 tsp Cumin seeds

  • 1tsp Mustard seeds

  • 2 number Curry Leaves

  • 1 tsp ginger-Garlic Paste

  • 8 number Garlic (crushed)flakes

  • 4 number Green Chillies (slit into half & seeded)

  • 90 grams Onions (finely chopped

  • to taste Salt

  • 1 bunch palak/ spinach(chopped)

  • 1 cup Toor dal

  • 1 tsp Turmeric powder

  • 4 number whole Red Chillies

  • 4cups water

  • 2tbsp Green chili paste

  • 4 number green chillies

  • Tamarind Juice/Pulp - 1cup

Directions of (Green chili Spinach Dal) Paachi MinrapkayaPalak Pappu Recipe:-


  1. Put Dal in a cooker add water,ginger- garlic paste, onion , chopped palak, turmeric, Green chili paste, onions ,Tamarind Juice/Pulp and green chillies. cook Dal for 3 whistles

  2. To prepare the tempering, heat ghee in frying pan, add mustard and cumin seeds, stir on medium heat until they begin to pop, add garlic and stir -fry until golden brown.
    Then add red chillies and curry leaves, stir until the chillies becomes bright red, and pour over the Dal.

Karam Pappu Charu ( Spicy Dal Soup) Recipe


Ingredients:-


  • Toor Dal ( Pappu) - 1cup
  • Onion Chopped - 1number
  • Green Chili - 4 number
  • Tomatoes - 1number
  • Tamarind - small lime size
  • Curry Leaves - 1 stick
  • Coriander leaves as needed
  • Ginger- Garlic Paste - 1tsp

Seasoning:

  • Coriander seeds- 1 tsp
  • Cumin seeds- 1tsp
  • Red Chili dry - 4number
  • Oil - 2tsp
  • Red chili Powder - 1 tsp
  • Turmeric Powder - 1/2tsp
  • Salt To Taste

Directions of Karam Pappu Charu ( Spicy Dal Soup) Recipe:-

  1. Take Pressure Cooker clean Toor Dal add 3cups of water cook for 3 whistles.
  2. Now Take a Wok add oil when is heated add Coriander , cumin, Red chili's when they are splitering Add Chopped onions, Ginger- Garlic Paste, green chilies . now Cut Tomato into 4 pieces add them let cook for sometime 2-3mins.
  3. Add Red chili powder, Turmeric Powder, salt, Now take Tamarind juice/Pulp of 2cups. add to the mixer.
  4. Boil it for 5mins , can smell the aroma.
  5. Now take cooked dal and add to the soup. garnish Coriander leaves and curry leaves .
  6. Boil for 2-3 mins and Your Karam Pappu charu is ready to serve with Rice.

Plain Pappu Charu Recipe

Ingredients:-


  • Toor Dal ( Pappu) - 1cup
  • Onion Chopped - 1number
  • Tamarind - small lime size
  • Curry Leaves - 1 stick
  • Coriander leaves as needed

    Seasoning:
  • mustard seeds- 1 tsp
  • Cumin seeds- 1tsp
  • Oil - 2tsp
  • Turmeric Powder - 1/2tsp
  • Salt To Taste

Directions of Plain Pappu Charu ( Dal Soup) Recipe:-

  1. Take Pressure Cooker clean Toor Dal add 3cups of water cook for 3 whistles.
  2. Now Take a Wok add oil when is heated add Coriander , cumin, Red chili's , Add Chopped onions, Ginger- Garlic Paste, green chilies .
  3. Add Turmeric Powder, salt, Now take Tamarind juice/Pulp of 2cups. add to the mixer.
    Boil it for 5mins ,you can smell the aroma.
  4. Now take cooked dal and add to the soup. garnish Coriander leaves and curry leaves .
    Boil for 2-3 mins and Your Plain Pappu charu is ready to serve with Rice.

Kaker kaya Pulusu (Bitter Gourd stew) Recipe


















Ingredients:-

  • Bitter Gourd- 4 (Kaker kaya)
  • Tamarind Pulp/juice - 2 cups Or Tamarind - lemon size
  • Coriander and methi Roasted Powder - 1tsp
  • Garma-masla Powder - 1 tsp
  • Red Chili Powder - 1tsp
  • Salt To taste
  • Pinch Of Turmeric
  • Medium Onion Chopped - 1
  • Coriander leaves chopped
  • Small Cube Jaggery



Directions Of Kaker kaya Pulusu (Bitter Gourd stew) Recipe :-


  1. Peel of roughly,remove seeds and Cut Bitter Gourd, take a bowl add cut Bitter Gourd and water add pitch of salt.( Boil for 10 mins so that it can leave bitterness squeeze water from gourd)
  2. Now take a wok add oil when it oil is hot add chopped onion, ginger - garlic paste ,pinch of turmeric, add bitter gourd fry it well when bitter gourd is cooked , add red chili pdr, salt,add tamarind juice to it boil the stew/puluse.
  3. Add Roasted Coriander and meith seeds powder , cub Jaggery and garma masala mix well with spatula. when oil floats on the pulusu ,garnish with coriander leaves, Bitter Gourd or Kaker kaya pulusu is ready to serve.
  4. Serve with roti, Rice.

SpringOnion Prawns/ Shrimp Curry Recipe

Ingredients:-

  • Spring Onion Chopped - 5 Bunch's
  • Shrimp/Prawns (small) - 250 garms
  • Ginger-Garlic Paste - 1tbsp
  • Red Chili Powder - 1 tbsp
  • Turmeric Powder - 1 tsp
  • Salt To Taste
  • Oil - 2-3 Tbsp

Direction Of Spring Onion Prawns/ Shrimp Curry Recipe:-
  1. Take a wok add Oil , when oil is Heated add Chopped Spring Onions and Ginger-Garlic paste fry well.
  2. Now add turmeric powder, stir with spatula , now add cleaned shrimp.
  3. Mix both shrimp and spring onion close lid and cook for 2mins.
  4. When spring Onion shrimp is half way cooked add red chili powder, salt mix well.
  5. Cook it for other 5mins , when oil come out Your SpringOnionShrimp Curry is ready to serve.
    Serve it with rice, roti or any bread.

Palak Shrimp Curry(palak prawns Curry/Spinach Shrimp Curry) Recipe


Ingredients:-

Spinach / Palak chopped - 1-2 Bunch/ 1 Pack
Shrimp/Prawns (small) - 250 garms
Onions Chopped - 1 number
Ginger-Garlic Paste - 1tbsp
Red Chili Powder - 1 tbsp
Turmeric Powder - 1 tsp
Salt To Taste
Oil - 2-3 Tbsp

Direction Of Palak Shrimp Curry(palak prawns Curry/Spinach Shrimp Curry) Recipe:-



  1. Take a wok add Oil , when oil is Heated add Chopped Onions and Ginger-Garlic paste fry it till golden brown .

  2. Now add turmeric powder, stir with spatula , now add Cleaned , chopped Palak/ Spinach cook it for 2-3mins when spinach release water add cleaned shrimp.

  3. Mix both shrimp and spinach well, close lid and cook for 5Mins.

  4. When spinach shrimp is half way cooked add red chili powder, salt mix well.

  5. Cook it for other 5mins , when oil come out Your Palak Shrimp Curry is ready to serve.

  6. Serve it with rice, roti or any bread.

Banana Shake Recipe


Ingredients:


• 1 Ripe Banana (peeled and sliced)

• 1-1/2 glass Cold Milk

• 3 scoops Vanilla Ice-Cream

• 5 Almonds (crushed)

• 5 Cashew nuts(crushed)

• Sugar as per taste


Directions Banana Shake:


• Blend the milk, banana, ice-cream and sugar in a mixie until smooth.
• Pour into glasses and garnish with almonds and cashews.
• Banana Shake is ready to serve.

Apple Milk Shake Recipe


Apple Milk Shake is a healthy beverage, good way to cool off in summers. good for kids ,they love it.

Ingredients:


• 1/4 kg Apples (peeled and deseed)

• 10 tsp Sugar

• 2 cups Milk

• 1 cup Water



Directions Apple Milk Shake:


•Cut the peeled apples into small pieces.
•Now, beat in a mixer.
•Pour water, milk and sugar and beat well.
•Whip it for three minutes and serve

Meatballs(kheema muttey,kheena ball or koft) Recipe











Ingredients:-


  • ground meat 1/2 kg(kheema)
  • Red Chili Powder 2 tbsp
  • Turmeric powder 1 tsp
  • Garam Masala Powder 1 tbsp
  • Salt to Taste
  • Ginger-Garlic paste 1 tbsp
  • split pea powder 2tbsp
  • 4-5 tbsp Oil to deep fry

For Sauce or Garvey:


  • Onions Chopped 1number
  • Split pea powder 2 tsp
  • Red chili powder 1 tsp
  • turmeric powder 1tsp
  • Ginger-garlic paste 1tsp
  • Salt to Taste
  • water as needed
  • Oil 2tbsp

Direction Of meatballs(kheema muttey,kheena ball or koft) Recipe:



  1. Take grounded lamb/goat meat wash it well drain wall water from meat.


  2. Now add red chili powder,turmeric pdr, ginger-garlic paste, garam masala powder,salt to taste now grind in grinder or mixer. take in a bowl add split pea pdr mix well.


  3. Now make small ball (lime size).


  4. Take Wok add oil for deep frying, add meat balls and deep fry till they become golden brown. Take out meat balls when they ready keep a side.


  5. Now take a wok add 2 tbsp oil add chopped onions , ginger-garlic paste,turmeric pdr fry it well and add 1 glass of water add split pea powder mix well so that they wont form lumps when powder is mixed well as red chili pdr, salt to taste , garma masala pdr.


  6. Cook well till is boiling , now add meat balls. cook it for 10mins.


  7. Meatballs curry is ready to serve with Rice, Chapati or Roti, Naan etc..









Chilli Chicken


Ingrendients:-

1000 grams chicken
1 tbsp garam masala
2 tbsp garlic- ginger paste
200 grams green chilli
200 ml oil
300 grams onions
3 tbsp red chilli powder
2 tbsp turmeric powder


Direction of Chilli Chicken:-
  1. First Clean the chicken and cut it into 10-12 small pieces.
    Add Mastered oil(100 ml),red chilli powder, turmeric powder to the chicken pieces and mix it well upto 5-10 mins.

  2. Heat 100 ml oil in a large thick bottomed non stick pan.

  3. Add the onion, and fry the onions till they are golden brown.

  4. Then add the garlic paste & garlic paste & fry for another 3 minutes.

  5. At this point we can add half cup water so as to make the onions more pulpy. Now add the chicken pieces.

  6. Fry it for approximately 15-20 minutes untill chicken boiled 70%.

  7. Add a large cup of water. Stir once in a while.

  8. After approximately 10 minutes add Green Chilli & Garam Masala.

  9. Now boil it for another 10 mins & turn off the heat.

  10. Now add the elaichi & stir it once and transfer the chicken into a serving bowl.

Shrimp And Tomato curry(prawns curry)


Ingredients:-



  • 250 garms shrimp

  • 1 chopped Onions

  • 2 tomatoes chopped

  • 1 tbsp Red chili powder

  • 1 tsp turmeric powder

  • Salt to taste

  • Garam masala Powder

  • Coriander leaves chopped

  • 2 tbsp Oil

  • 1 tbsp Ginger -garlic paste

Directions:-( Shrimp and tomato curry or prawns curry)



  1. Take a Wok or Pa add oil when oil is heated, add Onion , ginger-garlic paste.

  2. Now ad turmeric pdr cook for a while add chopped tomatoes when tomatoes are half way cook add shrimp(wash well before adding).

  3. add salt and red chili powder. cook well for 15mins.

  4. add garam masala powder and garnish with chopped coriander.

  5. Serve hot with rice and roti.

Ganapathi payasam or Bellam Pasham( jaggery wheat noodle sweet) Ganesh chaturthi Special

Bellam Pasham is favorite food of ganapathi , bellam pasham is special cooked on ganesh chaturthi and pasham is Telagana word.

Ganapathi Vundralu (ganesh Chaturthi special)



" vundralu are the favorite food of ganapathi, so they are special cooked on ganesh chaturthi"





Chintakaya Chutney (Raw Tamarind Chutney) Recipe Ganesh chaturthi special

"Chintakaya chutney is mainly prepared on ganesh chaturthi in Telangana. it is very simple and esy to make."

Ingredients:-

  • Raw Tamarind( pachi chintakaya) - 250garms
  • Green Chilies - 5-8 number

For Seasoning /Thadka

  • Cumin seeds - 1tsp
  • mustered Seeds -1 tsp
  • Red chilies - 4 numbers
  • oil - 1 tsp

Preparation Of Chintakaya Chutney (Raw Tamarind Chutney) Recipe Ganesh chaturthi special:-

  1. Take raw tamarind chop them. chop green chilies .
  2. Grind them in grinder/mixwer make paste take in bowl , if you need to add water, add some.
  3. Now take a pan add oil , as oil is hot add cumin, mustard and red chilies.
  4. Take the seasoning mix well in paste.
  5. Chintakaya Chutney is ready to serve.

Palak mealmaker Curry Recipe(spinach)

Ingredients:-


  • Palak (spinach)chopped - 1 bunch
  • Mealmaker granules - 1 cup
  • Onion medium chopped - 1
  • Red chili powder - 1tsp
  • turmeric powder - pinch
  • Salt to taste
  • Oil - 1tbsp





Preparation Of Palak mealmaker Curry Recipe(spinach soya Curry):

  1. Take mealmaker granules in bowl add some water and heat 1min in microwave or boil for few mins. take squeeze out water from mealmaker keep aside.
  2. Take a Wok add oil, when oil is hot add chopped onions, ginger-garlic paste, pinch of turmeric fry it well in simmer flame/ heat.
  3. Now , add to mealmaker stir with spatula well, add cleaned and chopped palak (spinach) cook in simmer heat/ flame , when half the way cooked add red chili pdr, salt. cook it for 15mins.
  4. And Palak mealmaker curry it ready to serve . serve with roti, rice.

Shahi Paneer (Cottage CheeseCurry) Recipe

Ingredients:-

  • 250garms- Paneer(cottage Cheese)
  • 1 medium Tomato Chopped
  • 1 medium Onion Chopped
  • 1 tsp Ginger Garlic paste
  • 1 tbsp Coconut Powder
  • 1 tbsp Poppy Seeds (Gasa Gasalu) Or a Handful Cashew nuts
  • 1 cup milk cream/whipped cream
  • 1 tsp Red chili Powder
  • 1 tsp Turmeric powder
  • Salt to Taste
  • 1 tsp Garma Masala

  • Whole Garam Masala
- 1 Cardamom
- 4 cloves
- Shahi jeera( cumin)
- 1/2 Cinnamon
-1 Bay leaf


Preparation Of Shahi Paneer (Cottage Cheese Curry) Recipe:-

  1. Take Paneer Cut into small cubes. take pan fry them in oil till they golden brown. take them in bowl.
  2. Now Take a Wok Add oil, add Onion chopped fry them till they turn golden brown add chopped tomatoes cook well , grind tomatoes and onions make paste.
  3. Fry Poppy seeds or cashew nuts and coconut powder , when your frying you get aroma/ smell . off heat/flame grind into paste
  4. Now take Wok add oil when oil is hot a whole garma masala as in ingredients, add ginger-garlic paste. add turmeric powder and add Fired paneer stir with spatula , now add tomato paste, add some water if it very thick ,cook it well .
  5. Then add Poppy seeds or cashew nuts and coconut paste , add red chili powder, salt, garam masala powder. cook to 5- 10 mins. when oil floats on curry , Yummy shahi Paneer is ready to serve.
  6. Serve with Nani, Roti,Rice,Puri....etc

Chana Masala Curry

Ingredients:-


  • 200garms - Kaduli Chana

  • 2 medium tomatoes Chopped

  • 1 medium Onion Chopped

  • 1 tbsp Garlic Ginger

  • 1 tsp - Chata Powder

  • 1 tsp - Amchur powder

  • 1 tsp - Red Chili Powder

  • 1 tsp - Garma Masala Powder

  • Pinch Of Turmeric

  • Salt To Taste

  • 2 tbsp Oil



Preparations Of Chana Masala Curry Recipe:-




  1. Cook Chana In Pressure Cooker for 2 whistles, remove water from chana

  2. Now Take Wok add 1 tbsp Oil when is hot add chopped onion fry them till they turn golden brown, then add tomotoes chopped cook well , grind both tomatoes and onion make paste.

  3. Now in wok add oil, ginger-garlic paste ,pinch of tumeric powder, add the tomato paste mix with spatula, add cooked chana,red chili powder,salt , and add garma masala, amchur powder, chata powder.

  4. Mix well, cook till oil floats on the chana masala curry ,cook for 5mins. and Your yummy Chana Masala Curry is read to serve.

  5. Serve with Puri,Roti,Batura and rice too...


Note:- You Can find " Batura recipe" in indian breads category.

Gajar Ka Halwa(Carrot Sweet/Hlawa) Recipe

Ingredients :-
  • 300g carrots
  • 400ml skimmed milk / normal milk
  • 50g (5 tablespoon) sugar
  • 2 chopped almonds
  • 1/4-tablespoon cardamom powder
  • 100 garms Kala kand /Khoya(optional)


Preparation Of Carrot Halwa(Gajar ka Halwa) Recipe:-

  1. Take the carrots and wash them properly.
  2. After having washed the carrots, scrap them first before grating.
  3. Take an open pan and put milk and carrots in it. Now cook at slow flame for about 40 minutes, till the milk dries up and the carrots are well cooked.
  4. Add on sugar to it and stir well. Cook for a while, till the mixture dries up. Add Kalakand/Khoya.
  5. Garnish it with almonds and cardamom powder and your yummy dish is ready to be served.

Sooji Halwa

Ingredients:-

1 cup Sooji (semolina)
1 cup Sugar
2.5 cup water
2 teaspoon Ghee
1 tablespoon lowfat butter (heart foundation recommended) or canola oil
Almonds (grated)/Raisins
2-3 Cardamom, coarsely powdered
Saffron Color(orange) (optional)

Preparation Of Sooji Halwa Recipe:-

  1. In a skillet (kadahi) take ghee and sooji and fry for 5 minutes. Add oil/butter and cook for 20 minutes on medium heat, till the sooji turns light brown.
  2. With the skillet on the stove, add cardamom powder and raisins, grated almonds, then add water slowly, stirring with a spoon immediately Add Sugar, add color Stir well ,Garnish with a few grated almond pieces.
  3. Serve sooji halwa warm.


Note: This sooji halwa recipe uses only 2 tsp ghee and use butter or oil. This saves a lot of calories from saturated fat in ghee. Don't be surprised for the use of oil. No body can notice any difference in the taste. Just try it. We have used it several times and all have relished our sooji halwa made according to this recipe.

Chamagada Pulusu (Taro Root stew) Recipe



Ingredients:-




  • Chamagada - 4 (taro root)
  • Tamarind Pulp/juice - 2 cups Or Tamarind - lemon size
  • Coriander Powder - 1tsp
  • Garma-masla Powder - 1 tsp
  • Red Chili Powder - 1tsp
  • Salt To taste
  • Pinch Of Turmeric
  • Medium Onion Chopped - 1
  • Coriander leaves chopped


Directions Of Chamagada Pulusu (Taro Root stew) Recipe :-




  1. Peel and Cut Chamagada , take a bowl add cut chamagada and water.( stickiness of chamagada will be remove)

  2. Take tamarid take out pulp or juice of it in bowl.


  3. Now take a wok add oil when it oil is hot add chopped onion, ginger - garlic paste ,pinch of turmeric, add Chamagada fry it well when chamagada is cooked , add red chili pdr, salt,add tamarind juice to it boil the stew/puluse.


  4. Add Coriander powder and garma masala mix well with spatula. when oil floats on the pulusu ,garnish with coriander leaves, Chamagada pulusu is ready to serve.


  5. Serve with roti, Rice.








Aloo Chana Dal Curry

Ingredients:-

  • 3 Number Potato Chopped
  • 1 Medium Onion Chopped
  • 1 tsp Ginger-Garlic paste
  • 1/2 Cup Chana Dal
  • 1 tsp Red Chili Powder
  • Pinch of Turmeric
  • Salt to taste
  • 1/2 tsp Garam Masla
  • 1 tbsp Oil
  • Coriander leaves Chopped

Direction Of Aloo Chana Dal Curry:-
  1. Boild Chana Dal keep a side.
  2. Take Wok add Oil , when is hot add Chopped Onion ,add ginger-garlic paste.
  3. Add pinch of turmeric stir with spatula,now add Peeled and chopped Potato(aloo) cook aloo till they are tender, Now add Chana dal , add red chili pdr, Salt and garam masala. mix well with spatula , in simmer heat/flame.
  4. Now garnish with coriander leaves. serve with puri, roti.

Boiled Chana ( Chanagalu) on Krishna Ashatami


Ingredients:-


  • 250 garms Chana
  • Water as need
  • Salt
For Tadhaka - Seasoning:-

  • Oil - 1 tsp
  • Red chilies - 4
  • Mustard seeds-1tsp
  • Cumin seeds-1 tsp
  • Curry leaves - 4-6

Directions Of Boiled Chana ( Chanagalu) on Krishna Ashatami:-
  1. Take Pressure cooker Add Chana and Need water to boil. keep in normal flame.cook for 2 whtisles. when Channa cooked remove water.
  2. Now take a wok ,add oil heat it add Mustar seeds, cumin seeds, red chilies, curry leaves fry them,add Boild Channa to Thadhka.
  3. Serve Boil Chana hot .


Wheat Rava Uppma

Ingredients:-


1 cup wheat Rava(sooji)
2 cups Water
4 number Green Chilies
1 meduim Chopped Onion
1 tsp Mustard seeds
1 tsp Cumin seeds
1 tsp Urad dal
1 tbsp Oil

1 tbsp Raw peanuts
5 number Curry Leaves
Coriander leaves chopped


Direction Of Wheat Rava Uppma Recipe:-

Take a Wok heat oil add cumin seeds , mustard seeds, Urad dal,Gr chilies, chopped onions,Raw peanuts,salt fry with spatula. in simmer flame/heat.


Add 2 cups water let it boil . When water is boiling add Rava(sooji)(opitional- fry wheat rava in pan befor adding) mix well without any lumps.


keep simmer for 2-3mins and wheat rava uppam ready to serve .

Rava uppma

Ingredients:-
  • 1 cup Rava(sooji)
  • 2 cups Water
  • 4 number Green Chilies
  • 1 meduim Chopped Onion
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 tsp Urad dal
  • 1 tbsp Oil
  • 5 number Curry Leaves
  • Coriander leaves chopped
Direction Of Rava Uppma Recipe:-

Take a Wok heat oil add cumin seeds , mustard seeds, Urad dal,Gr chilies, chopped onions,salt fry with spatula. in simmer flame/heat.
Add 2 cups water let it boil . When water is boiling add Rava(sooji)(opitional- fry rava in pan befor adding) mix well without any lumps.
keep simmer for 2-3mins and rava uppam ready to serve .

For Rich Rava uppma:-
Add Ghee , Peanuts, Cashew nuts.

Payalala(murmuralu) Uppam(Puffed Rice Flakes) Recipe

Ingredients:-

  • 350 garms Puffed Rice(Payalalu/Murmuralu)
  • 4 number Green Chilies
  • 1 meduim Chopped Onion
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 tsp Urad dal
  • Pinch of Turmeric powder
  • 5 number Curry Leaves
  • Coriander leaves chopped
  • 1 tsp Chick peas Powder(putnala Pappu)
  • 6 cups water

Direction Of Payalala Uppam Recipe:-


  1. Take a Wok heat oil add cumin seeds , mustard seeds, Urad dal,Gr chilies, chopped onions, turmeric pdr,Curry leaves ,salt fry with spatula. in simmer flame/heat.

  2. Take a Bowl add water , add Puffed rice flakes (payalala) soak for 2 mins , squeeze water totally and add to mixer in wok. mix with spatula so that all ingredients mix well with Payalalu.sprinkle Chick peas powder, garinsh with coriander leaves.

  3. keep simmer for 2-3mins and Payalala uppam ready to serve .

Instant Wheat dosa Recipe

Ingredients:-
  • Wheat flour 2 cups
  • Salt to taste
  • Water 5 cups
  • Cumin seeds 1 tsp

Direction of Wheat flour Dosa recipe:-

  1. Take wheat flour in a bowl , add water mix well without any lumps.
  2. Add salt , cumin seeds. mix the batter well , the consistency should be not so thick nor so thin ,it should be like our regular dosa.
  3. Now the batter is ready. Take a frying pan keep simmer flame/heat the put 2 tbsp of batter make dosa. Serve it hot with any chutney.

Tip:- You can check the consistency while mixing batter by turn the spatula back ,see the batter should coat on the spatula.