RiceFlour Pesalu pappu snack yummy to taste

Ingredients

1. Rice flour  1cup
2. Onion 1small
3. Green chilies  4-5
4. Moong dal (soaked moond dal) [Pesalu pappu] 2tsp
5. Cumin seeds  1tsp
6. Asafoetida/inguva  1/4tsp
7. Salt
8. Water
9. Oil for deep frying

Preparation:

1. Take a mixing bowl add rice flour,salt,finely chopped onion,green chiles,cumin seeds,inguva,soaked moong dal.
2.  Add warm water and make a dough.check for salt before deep frying.
3. Heat a heavy bottom vessel with enough oil for deep frying.Take a small lemon sized ball of the dough and press it like roti,but in small size.
4.  Once the oil is hot,drop the small size rotis into oil.Reduce flame to medium and fry to light brown colour.
5.  When they change to brown colour.Drain the oil and place them on paper.

Corn Flakes Snacks @ evenings

Ingridents:


1.Corn flakes 2 cups
2.Peanuts 1 cup
3.Roasted Chick Peas/ Putnala pappu 1/4 cup
4.Curry leaves 
5.Green chilies as per ur requirement
6.Salt to taste
7.Chilly powder 2 tsp
8.Oil

Preparation:

1. Heat oil in a pan.
2. Insert a deep slotted/holes ladle into the hot oil. 
3. Add few cornflakes to the oil in the slotted ladle.
4. When the cornflakes are fully done, remove the slotted ladle from the oil, spread the fried cornflakes on a paper towel & let the oil drain
5. Continue to do the same until all the flakes are done.
6. Fry Peanuts and Curry leaves.
7. Cut chillies into two lengthwise and fry them.
8. Now, take a big bowl, place all the fried items, add salt, chilly powder and mix well.

Poha or atukula starter snacks evening to eat;yummy

Ingridents:
Poha -4 cups
Peanut-1/4 cup
Cashews-1/4 cup
Raisins-1/4 cup
Roasted gram(Pottu kadala(i))-1/4 cup
Curry Leaves-1 sprig
Red chili powder-1/2 tsp
Turmeric powder-1/4 tsp
Sugar-1/2 tbsp
Dry Red Chili-1 no(halved)
Salt to taste
Oil-3 tsp

Method of preparation:
1. Heat 1 tsp oil in a wok. Fry the peanuts till the color of skin changes slightly. It should be crunchy too. Drain and set aside.
2. Heat remaining oil and fry the cashews, raisins and set aside. Then fry the roasted gram and keep aside.
3. Now fry the curry leaves and the dry chili in remaining oil.Add more oil if needed.
4. Now add the red chili powder, turmeric powder and rice krispes in the warm wok(heat turned off) and give it a good stir(there should not be oil in it,oil traces are fine).
5.  Add this and all other drained ingredients into a medium sized vessel.
6. Give it a good stir and then add the sugar and salt to it.
7. Put a lid to the vessel and give it a good shake, so that all the ingredients mix well. Cool and store in air tight vessel.
8. Serve as a snack with tea/juice.

Delicious Aloo poori mouth watering dish

Ingridents:
1.Wheat flour/atta-1 cup
2.salt to taste
3.water to knead
4.Oil to knead-1 tsp
5.Potato-1 no(boiled,mashed)
6.Cilantro/coriander-2 tsp
7.Ginger paste-1/2 tsp
8.Salt to taste
9.Black pepper powder-1 tsp
10.Chaat masala-1 tsp

Method Of Preparation:
1. Knead the wheat flour to a soft dough using water.Then knead it with oil.Keep aside for 15 min in a air tight box/close it with a damp cloth.
2. In another bowl,add all the stuffing ingredients and mix well.
3. Now take the flour and roll them to small balls.Same way roll the potato mixture to smaller balls as shown.
4. Take a dough ball,make a small round of it,keep the potato ball and cover it.
5. Now using a rolling pin,roll it to small rounds like poori.Dust it with flour if needed.
6. Heat oil in a wok and fry the pooris till golden.
7. Serve with any dish of your choice.

Hayagreeva payasam

Today i came to know from my friend about hayagreeva payasam which is a special delicious sweet usually offered in temples and festivals.It is very easy dish.

 Ingridents:

1. Chanadal- 1 cup 
2. Jaggery- 1- 3 cups accordingly how much sweet you need
3. Milk- 4 Tbsp
4. Grated Coconut- 3 Tbsp
5. Ghee- 5  tsp
6. Cardamom powder- 1 tsp
7. Cashew and raisins- 3-6 Tbsp 

Procedure:

1. Fry Chanadal for couple of minutes and then add little less than 2 cups of water and pressure cook it for one whistle.
2. After a whistle, simmer it for two minutes and then turn off the heat. After cooking the chanadal should still hold its shape. But if you want it soft, then go ahead and cook it for two whistles.
3. Once the pressure is gone, again start heating the mixture and add jaggery and let it melt completely. 
4. Once it comes to a boil, add the milk and grated coconut and mix well. 
5. Continue heating it until the mixture almost turns dry. Then turn off the heat. 
6. Now add 2 tsp of ghee and cardamom powder. Mix well. Garnish it with cashews and raisins (fried in ghee). Hayagreeva sweet is ready to taste.

Cashew nuts/jedipappu curry recepie

Ingredients:
1.250 g (8 oz) raw Cashews
2.3 Cups thin Coconut milk (or water)
3.1 medium Onion, sliced
4.2 fresh green Chilies, sliced
5.2 cloves Garlic, crushed
6.5 cm Cinnamon stick
7.8 Curry leaves
8.3 tbs olive oil
9.1/4 tsp ground turmeric
10.1 tbs Curry powder
11.½ tsp ground cumin
12.1 Cup thick Coconut milk or fresh milk
13.2 pieces Goraka (Optional)

Procedure:
1. Place the cashews in a bowl, add boiling water, close with lid and soak for about 4 hours or overnight.
2. Drain the water from cashews and add salt, turmeric, raw curry powder, goraka and mix well until cashews are well coated.
3. Heat the oil in a medium saucepan then add onions, green chilies, crushed garlic, cinnamon and fry until onions are soft and golden brown.
4. Add the cashews and keep stirring until well coated with oil and onions.
5. Add thin coconut milk or water, close with lid and cook on slow heat until cashews are soft and cooked.
6. Add the thick coconut milk (or fresh milk) and bring to a boil on slow heat.
Turn off heat. Adjust salt to taste.

Brinjal/vankayalu cashew recepie curry

Ingridents:
1.Brinjal/vankayalu : half Kg
2.Cashew/jeedipappu : 1/4 cup
3.Tomatoes : 2
4.Oil : 2 tspn
5.Salt
6.Turmeric
7.chillipowder
8.garlic-depends upon the taste
9.red dry michi - 5
10.mustard seeds - 1tspn
11.curry leaves - few
12.chana dal - 1 tspn
13.urad dal - 1 tspn
14.jeera - 1 tspn

Procedure :

1.Cut brinjal into required size pieces and put them in cold salt water to avoid them from getting bitter and dark
2.Now turn on stove ,put kadai,heat oil, add the seasoning ingredients
3.Add brinjal pieces and pinch of turmeric and allow them to get cooked
4.Now add salt,chillipowder and allow it to get cooked
5.Now make a small space in between cooking brinjal pieces and put the chopped tomatoes
6.Close the lid and allow them to cook for some time
7.Cook till the tomatoes are soft enough and then mash tomatoes and stir
8. add cashew at this point ( dont fry cashews before adding coz,they will turn hard)
9. cook for some time and then at end garnish with cilantro.

Besan Paare

Ingredients:

1.1 cup all purpose flour (plain flour, maida)
2.1 cup gram flour (basen)
3. 2 tablespoons fine semolina flour (fine sooji)
4. 4 tablespoons oil
5. 1 1/4 spoon salt, adjust to taste
6.1 teaspoon red chili flakes
7. 1/4 teaspoon carom seeds (ajwain)
8. Pinch of asafetida (hing)
9. 1/2 cup water or add as needed
10.Oil to fry

Method:

1. Mix flour, sooji, basen, salt, carom seeds, asafetida, chili flakes, and oil, together.
2. Add water as needed to make firm but smooth dough. Cover with damp cloth and set aside at least for ten minutes.
3. Knead the dough for another minute and divide into four equal parts.
4. Take each part of the dough and make a flat ball shape.
5. Roll them thin into about 9-inch circles. Prick them with a fork all over the rolled dough, so the paares do not puff when frying.
6. Cut each of the rolled dough into about half inch wide and 3 inch long pieces. Note: you can cut them in your desire shape.
7. Heat the oil in a frying pan on medium heat.
8. The frying pan should have at least 1inch of oil. To check if the oil is ready, just put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
9. Make sure to place just enough paares so you can turn them over easily when frying. Fry the paares until both sides are light golden-brown.
10. After basen paares come to room temperature they should become crisp.

Adai Dosa

Ingredients:

1.Rice : 400gms (200 gms Raw and 200gms Boiled)
2.Dal : 100gms
3.Urdu Dal : 100gms
4.Channa Dal : 100gms
5.Moong Dal : 100gms
6.Garlic : 4
7.Coconut : 4tsp
8.Red Chillies : 16
9.Tsp Sombu : 1
10.Jeera : 2tsp
11.A Pinch of Asafetida power
12.Small onion : Cut into small pieces
13.Add Salt to Taste
14.Curry Leaves
15.Coriander Leaves.

Method:
1. Soak all ingredients Chana Dal, Urad Dal, Moong Dal and Toor Dal in water for 3 hours.
2. Grind all the ingredients (include the soaked Dals) into a rough paste and add Jeera and Asafetida powder.
3. Add salt and lukewarm water to form a pouring consistency.
4. Add Onions(Cut), Curry Leaves and Coriander Leaves to the batter.
5. Allow it to ferment for 2 hours. Now you can prepare as like Dosai.
6. Adai goes well with Coconut Chutney and Avial.

Carrot Chutney

Ingredients:
1.Carrots – 4 to 5
2.Coconut – 1 cup
3.Green chilies – 3 or 4
4.Red Chilly – 2
5.Cumin Seeds – 2 tsp
6.Garlic – 4 Flakes
7.Mustard Seeds – 1 tsp
8.Sesame Seeds – 1 tsp
9.Urdu Dal – 1 tsp
10.Curry leaves – 1 String
11.Coriander Leaves
12.Oil – 2 tsp
13.Salt – to taste

Method:

1. Heat the pan fry sesame seeds and cumin seeds separately without oil into fine powder.
2. Next heat the pan add some oil fry separately mustard seeds, urdu dal, red chilly, green chilly, garlic, curry leaves, coriander leaves and carrot fry for golden brown colours.
3. Now grind all of them.
4. Then add sesame and cumin powder grind them to make the paste.
5. Carrot Chutney is Ready

Serve along with Dosa and Idly

Spinach pokora

Ingredients:

1.1 bunch chopped spinach
2.Few curry leaves
3.1 tsp red chilli powder
4.2 Green chillies
5.1 cup Besan
6.Salt as required
7.Oil for frying

Method:

1. Chop spinach and curry leaves.
2. Add salt, chillies, red chilli powder, spinach and curry leaves to besan.
3. Add water to make a thick paste.
4. Heat oil in a deep frying pan.
5. Take 1 tbsp of the mix and deep fry until golden brown.
Serve hot with ketchup or any chutney.

Hara Chana Masala

Ingredients:
1.1.4 kg Hara Chana
2.50ml oil
3.4gm ginger and green chilly, chopped
4.1gm asafoetida
5.10gm cloves
6.10gm bay leaf
7.10gm salt
8.3gm sugar(optional)
9.Lemon juice
10.5gm garam masala powder
Garnishes:
5 gm chopped coriander

Preparation:
1.Heat oil, add cumin, cloves, bay leaf, chopped ginger, green chilli, and saute for 2 minutes.
2.Add hara channa and cook until done.
3.Add lemon juice, chopped coriander and garam masala powder.
4.Garnish the hara chana masala with chopped corriander and serve hot.

Sukhi Chana Daal

Ingredients:
1.1 cup - Chana dal
2.1 Onions, chopped
3.Salt To taste
4.1 - Turmeric Powder
5.Handful - Pinch Corainder leaves
6.2 - Cinnamon sticks
7.2 - Cloves
8.1 - Bayleafs
9.1/4 tsp - Cumin seeds
10.1 tsp - Lemon Juice
11.1 tbsp - Ghee.

Preparation:
1.Clean, wash and soak chana dal for one hour.
2.Pressure cook the dal with 3 cups of water. Keep aside.
3.Heat ghee in a pan, add cloves, cinnamon stick, bayleafs, cumin seeds and fry until they pop up.
4.Add onions and fry till brown. Add salt and turmeric powder. Mix well.
5.Add dal and let it boil for few minutes.
6.Garnish with corainder leaves. When the dal will be cool, add lemon juice and stir well.
7.Serve sukhi chana daal hot with rice or paratha.

Rajma

Ingredients:

1.Rajma- 1 cup
2.Onion-1 cup
3.Tomato-1 cup
4.Green chilli-1 cup
5.Garlic-4-5 cup
6.Ginger-an inch
7.Red chilli powder-1 tsp.
8.Turmeric Powder-1/2 tsp.
9.Coriander powder-1 tsp.
10.Garam Masala Powder-1 tsp.
11.Vegetable oil-3 tbsp.
12.Salt to taste
13.Coriander leaves-for garnishing

Method:

1.Soak rajma in water overnight.
2.Pressure cook rajma until tender.
3.Cut onion, tomato and green chilli. Grind it in mixie along with ginger and garlic and make paste.
4.Heat oil in a pan. Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
5.Add red chilli powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes.
6.Add water enough to make thick gravy. Bring the gravy to boil.
7.Add cooked rajma (along with the water in which it was cooked). Stir well and cook over medium heat for 5-7 minutes.
8.Garnish with chopped green coriander leaves and serve hot.

Akki Roti

Ingredients:
1.Rice Flour-2 cups.
2.Carrots-2 Grated.
3.Onions-1 finely chopped.
4.Green Chillies-5-6 chopped
5.Cilantro-2 tbsp finely chopped.
6.Salt and Water.
7.Oil.

Method:
1.Mix all the ingredients and leave for a few minutes aside.
2.Take a medium sized ball of dough and make them as roti shape and transfer it on a heated pan.
3.Put some oil around the roti on the pan and make it turn more crispy or you can cover the roti with a lid to make it soft.
4.It taste very good when it is hot.Try it with chutney.

Peshwari Naan

Ingredients

1.1 egg, lightly beaten
2.2 tablespoons oil or ghee
3.3/4 cup (185ml) plain yogurt
4.500g (4 cups) plain flour
5.2 teaspoons (7g) instant yeast
6.1/2 teaspoon baking powder
7.1/2 teaspoon salt
8.3/4 cup (250ml) warmed milk
9.1/4 cup (60ml) warmed milk, extra
10.2 tablespoons toasted pistachios, finely chopped
11.2 tablespoons toasted almonds, finely chopped
12.3 tablespoons raisins, chopped
13.3 tablespoons dessicated coconut
14.50g butter, melted

Method

1.In a medium bowl combine egg, oil and yogurt.
2.Sift flour into a large bowl; add yeast, baking powder and salt. Make a well in the center and pour in yogurt mixture and 1 cup of warmed milk, mix to form a stiff dough (if the dough seems to dry add extra milk).
3.Turn dough out onto floured surface and knead for 5 minutes or until smooth and elastic. Place in a greased large bowl, cover and leave in a warm place for 2 hours or until doubled in size.
4.Preheat grill to highest setting.
5.Divide dough into 10 portions, roll out 2 portions at time to 1/2 cm thick circles, place 1 tablespoon of filling over half of each circle, leave 2cm around the edge, brush with water and fold in half to enclose filling, pinch edges to seal. 6.Carefully roll out filled naans to 1/2 cm thick, stretch one end of the dough to form a tear shape.
7.Place onto a hot greased baking tray and grill for 1-2 minutes on each side until there are nice brown spots over the surface. While these are cooking prepare 2 more naans, repeat process until all the dough is used.
8.To serve brush with melted butter and serve along side your favorite curry.

poori

Ingredients:

1.Wheat Flour: 1/2 Cup
2.All Purpose Flour : 1/2 Cup
3.Salt:To Taste
4.Oil:2 Tbsp + Oil for Deep Frying.
5.Warm water:To knead the dough

Method :
1.Mix Flour,oil & salt, by hand or in food processor.
2.Knead well by adding water to make a hard dough.
3.Cover it with a wet cloth. Heat oil for Deep Frying.
4.Divide the roll into lime sized balls. With the help of rolling pin .. roll each to disc/circular shape.
5.Deep fry poori's in hot oil for a minute.. turn side & fry till puffed & golden in color.

Chapathi

Ingredients:
1.1 cup of Wheat flour (can use wholemeal flour)
2.1/2 tsp salt
3.1 tsp ghee (optional)
4.65 ml of warm water or milk.

Method:

1.Prepare dough by mixing together ½ cup of water or milk with 1 tsp salt, 1 tsp ghee and just enough wheat flour.
2.Knead well.
3.Keep aside for about 45 mins.
4.Take some dough and make small balls - size half of tennis balls.
5.Dust with wheat flour.
6.Roll into chapatis on a rolling board.
7.Ready the chapati tawa and keep on flame.
8.Roast both sides of chapati on the tawa moderately.
9.Ready to serve.
10.Add ghee on top of chapati if needed.

Chilli Paneer

Ingredients:

1. 3 tbsp vegetable oil
2. 225g paneer, cut into 2cm cubes
3. 2 finger green Chillies, chopped
4. 1 garlic clove, crushed
5. 1 tsp white or demerara sugar
6. 1/4 tsp ground black pepper
7. 1 tbsp Malt vinegar
8. 1 tbsp dark Soy sauce
9. 1 tbsp tomato ketchup
10. 1 tbsp hot chilli sauce
11. pinch Salt
12. 1 medium onion, finely sliced into rings.

Method:
1. Heat the oil in a frying pan and lightly fry the paneer cubes for 5 minutes until golden.
2. Remove with a slotted spoon. Drain on kitchen paper and set aside.
3. In the same frying pan you used to fry the cheese, gently fry the chillies, garlic, sugar, black pepper, vinegar, tomato ketchup, soy and chilli sauces with 2 tablespoons boiling water for a couple of minutes over a low heat.
4. Return the paneer to the frying pan and mix well, smothering the paneer cubes with the sauce.

Vegetable Jalfrezi

Ingredients:
1. 1 cup fresh beans, diagonally sliced
2. 1 cup potatoes, cut in fingers and & fried
3. 1 cup carrots, julienne
4. 1 green capsicum, julienne
5. 1 medium tomato, julienne
6. 1/2 cup shelled peas
7. 2 onions, julienne
8. 3 tbsp oil
9. 15-20 curry leaves
10.1 tsp cumin seeds
11.1 tsp mustard seeds
12.1/2 tsp fenugreek seeds
13.4 tomatoes, blanched & pureed
14.4 tsp tomato ketchup
15.3 tsp ginger paste
16.2 tsp red chilli powder
17.2 tsp coriander powder
18.1 tsp amchur powder
19.1/2 tsp turmeric powder
20.salt to taste
21.2 tbsp fresh coriander, chopped.

Method:

1. Mix all the vegetables except potatoes and tomato until tender and crisp. Drain.
2. Mix together ingredients for gravy.
3. Heat oil and add ingredients for tempering.
4. Add onions and sautee until golden brown.
5. Add gravy and cook for 2 minutes.
6. Add vegetables, tomatoes and fried potatoes. Cook for 5 minutes.
7. Garnish with coriander.