PURI WITH BESAN AND TOMATO KURMA

INGREDIENTS FOR PURI:
>>>>>>>>>>>>>>>>>>>>

1. Wheat flour -2 cups
2. Suji-1 teaspoon
3. Salt-pinch
4. Oil-2 teaspoons
5. Oil-for deep frying

METHOD:Mix all ingredients and make firm dough,keep it a side for 20 minutes by covering a damp cloth

Now divide into portions roll like puris and deep fry in oil

INGREDIENTS FOR BESAN:

1. Chikpeaflour/besan-2 table spoons
2. Chopped onion-3 table spoons
3. Chopped green chili's -2 teaspoons
4. Oil-2 teaspoons
5. Cumin and mustard -1 teaspoon
6. Split urad dal-1/2 teaspoon
7. Turmeric-pinch
8. Curry leaves-10

METHOD:

1. Take a bowl mix besan flour with some water with out lumps
2. Heat oil in a pan and make seasoning,add chilis and fry well
3. Now add onions saute for 3 minutes,then add 1 cup of water and some salt
4. When water reaches boiling point add the diluted besan and cook for 5 minutes or until done

INGREDIENTS FOR QUICK TOMATO KURMA:
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

1. Canned tomato paste-1 cup
2. Chopped onion-1 table spoon
3. Kasuri methi-2 teaspoons
4. Garam masala powder-1 teaspoon
5. Salt-to taste
6. Ginger garlic paste-1/2 teaspoon
7. Oil-3 teaspoons
8. Cumin n mustard-1 teaspoon
9. Turmeric-pinch
10. Dhaniya powder-1/4Th teaspoon

METHOD

1. Heat oil in a pan and make seasoning
2. Add ginger paste followed by kasuri methi
3. Add onion and saute for 3 minutes ,now add tomato paste and masalas
4. Cook for another 5 minutes and serve with puri

TOMATO FRIED RICE

INGREDIENTS:
>>>>>>>>>>>>

1. Rice-3 cups
2. Chopped tomatoes-4
3. Chopped onion-1/2 cup
4. Chopped cilantro-3 table spoons
5. Whole garam masala-1/4Th teaspoon
6. Salt-to taste
7. Turmeric-1/4Th teaspoon
8. Pepper powder-1/4Th teaspoon
9. Dhaniya powder-1/4Th teaspoon
10. Oil-3 table spoons
11. Ginger garlic paste-2 teaspoons

METHOD:

>>>>>>>>

1. Cook rice cool and set a side
2. Heat oil in a pan add masalas,ginger paste onions and green chili's,
3. Saute well and add tomatoes
4. Cook until tomatoes turns soft
5. Add turmeric,dhaniya powder, pepper powder ,salt
6. Add cooled rice and mix well
7. Garnish with cilantro and serve hot with raitha

NIVEDYAM ON 8 TH DAY OF DEVI NAVRATHRI (DURGA DEVI)

SOJJA APPALU
>>>>>>>>>>>>

1. Water- 3 cups
2. Suji-1 cup
3. Jaggery- 2 cups
4. Ghee 2 teaspoons

BATTER

1. Maida-1 cup
2. Rice flour-1/2 cup
3. Salt-pinch
4. Oil for deep frying

METHOD:

1. Boil 3 cups of water in a vessel,to this add suji,jaggery and ghee,cook by continuous stirring
2. After some time it thickens, now take small amount and make tikki shape(round and press flat)
3. Do the remaing suji dough in the same procedure
4. Now make batter with the flours like dosa batter
5. dip the suji tikkis in batter and deep fry in oil

RAJMA SUNDAL:
>>>>>>>>>>>>>

1. Cooked rajma-1 cup
2. Coconut-2 table spoons
3. Chopped chili's-2 teaspoons
4. Oil-1 table spoon
5. Cumin and mustard-1 teaspoon
6. Turmeric-1/2 teaspoon
7. Curry leaves-1 teaspoon

METHOD:

1. Heat oil in a pan and make seasoning ,add chili's and roast well
2. Now add rajma,coconut and fry for some more time

NIVEDYAM ON 7 TH DAY OF DEVI NAVRATHRI (RAJA RAJESHWARI DEVI

INGREDIENTS FOR PAPPU PARUVANNAM(CHENADAL JAGGERY PAYASAM)
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

1. Chena dal-1 cup
2. Suji/semolina/bombay ravva-1/2 cup
3. Jaggery-1 1/2 cup
4. Milk-1/2 cup
5. Ghee-1 tablespoon
6. Dry fruits-2 table spoons

METHOD:

1. Pressure cook chenadal and cook until done
2. Heat ghee in a pan and roast the dry fruits,to this add suji and fry till golden brown
3. Add this mixture to dal along with milk,2 cups of water and jaggery,now put on the flame and cook until payasam thickens

CHILI FRITTERS:
>>>>>>>>>>>>>>

1. Besan/chik peaflour-1 cup
2. Rice flour-1/4 Th cup
3. Salt-to taste
4. Hot oil-1 table spoon
5. Chopped chili's-2 table spoons
6. Cumin-1 teaspoon
7. Oil-for frying
8. Soda-pinch

METHOD:

Mix all the ingredients (Batter should be thick),

take batter and drop like small dumplings in oil and fry till golden brown

NIVEDYAM ON 6 TH DAY OF DEVI NAVRATHRI(SARASWATHI DEVI)

Today I made chikpea sundal and drakshapallu aka sweet grapes(jaggery dumplings) a traditional and very old sweet made as nivedyam for God,these are so simple,tasty and quick making recipes,people who are busy can make this nivedyam during the festival.The recipes are as follows.



INGREDIENTS FOR CHIKPEA SUNDAL:
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

1. Dry chikpeas(black chena)-1 cup
2. Chopped green chillis-1 tablespoon
3. Oil-3 teaspoons
4. Turmeric-1/4Th teaspoon
5. Salt-to taste
6. Cumin and mustard-teaspoon of each

METHOD:

1. Soak peas in water overnight,drain the water and pressurecook
2. Cook until done,strain excess water
3. Heat oil and make seasoning,add chilis,turmeric,salt and cooked peas
4. Fry for 5 minutes and turnoff the flame

INGREDIENTS FOR DRAKSHAPALLU(JAGGERY DUMPLINGS)
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

1. Maida/all purpose flour-1 cup
2. Jaggery-1 cup
3. Baking soda-2 pinches
4. Cardamom powder-1/4Th teaspoon
5. Milk-to mix the batter

METHOD

1. Mix all ingredients in a bowl and make thick batter
2. Heat oil in a pan and add the batter like small fritters,slowly it rises up
3. Deep fry till golden colour
4. And place on paper towel to absorb excess oil

NAIVEDYAM ON 5TH DAY OF DEVI NAVARATHRI

PURNAM KAJJAKAYALU( SWEET GUJIYA ):
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

1. Chena dal-1 cup
2. Powdered jaggery-1 1/2 cup
3. Cardamom powder-1/2 teaspoon
4. Maida / all purpose flour-1 1/2 cup
5. Broken cashews-1 table spoon
6. Ghee/clarified butter-2 teaspoons + 1 table spoon
7. Oil-for deep frying

METHOD:
>>>>>>>>

1. Pressure cook chanadal and cook until done
2. Cool it and then add powdered jaggery,then grind to a fine paste( we call this mixture as purnam)
3. Heat 1 table spoon of ghee and add broken cashews,roast to golden colour and add the chenadal paste ,along with ilachi powder
4. Once the mixture gets thickened turn off flame and set a side
5. Now take a bowl and add maida ,ghee
6. Mix well add water and make a firm dough
7. Now divide dough into various portions(small lemon size
8. Roll the ball like puri,put a spoon of purnam and close like half moon
9. Deep fry in oil
   

NAIVEDYAM ON 4TH DAY OF DEVI NAVARATHRI(LALITHA DEVI)

SWEET GARELU:
>>>>>>>>>>>>>

At our place we call it as burelu and usually we make during festivals especially on Diwali Nomulu,Today amma will be in LALITHA DEVI Avatar.

INGREDIENTS:
>>>>>>>>>>>>

1. Jaggery-2 cups
2. Wheat flour-1 1/2 cup
3. Rice flour-1 1/2 cup
4. Suji/ravva -2 teaspoons diluted in water
5. Water-1 cup
6. Ilaichi/cardamom powder-1/4Th teaspoon(optional)
7. Ghee/unsalted butter/clarified butter-1 tablespoon
8. Poppy seeds/khus khus/gasalu-1 tablespoon
9. Oil-for deep frying

METHOD:
>>>>>>>>

1. boil water in a pan, then add jaggery and ghee start mixing
2. When jaggery gets bubbling add the diluted ravva and the flours,cardamom powder and mix well
3. When the paste becomes non sticky put off the flame and make it warm
4. Now divide the dough into various balls
5. Take each ball and press medium thickness
6. Then deep fry in oil to brown colour
7. Place it on paper towel to absorb excess oil
8. Sprinkle poppy seeds

NAIVEDYAM ON 3RD DAY OF DEVI NAVARATHRI(ANNAPURNADEVI)

Hurray my blog hits double century,This is my 200Th post,and today is 3 rd DEVI NAVRATHRI and we worship Goddess as "ANNAPURNA DEVI" .I made cocont rice and jaggery rice.
INGREDIENTS FOR KOBBARI ANNAM( COCONUT RICE)
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

1. Rice-2 cups
2. Chopped ginger pieces-1 table spoon
3. Thick coconut milk-1 1/2 cup
4. Water-2 cups
5. Fresh grated coconut/copra-3 table spoons
6. Butter-1 table spoon
7. Cumin-1/2 teaspoon
8. Mustard seeds-1/2 teaspoons
9. Split urad dal-1 table spoon
10. Chenadal-1/2 table spoon
11. Peanuts-3 table spoons
12. Dry red chilis-6
13. Curry leaves-10

METHOD:
>>>>>>>>>

1. Cook rice with ginger pieces, cocont milk and water
2. Heat ghee in a pan and make seasonig,now add fresh grated coconut
3. Fry well and add to rice along with salt.

INGREDIENTS FOR JAGGERY RICE(BELLAM PARUVANNAM)
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

1. Rice-1 cup
2. Powdered Jaggery-1 cup
3. Milk-1 cup
4. Butter-1 table spoon
5. Roasted dry fruits-2 table spoons
6. Cardamom powder-1/4Th teaspoon

METHOD:
>>>>>>>>

1. Cook rice with 5 cups of water
2. Add jaggery and milk,cook for 10 minutes on medium- low flame
3. Now add the dry fruits and ilaichi powder

NAIVEDYAM ON 2ND DAY OF DEVINAVARATHRI

Todays Devi avatar is "gayatri devi", I offered lemon rice as naivedyam for Goddess.
INGREDIENTS FOR CHITRANNAM (LEMON RICE):
>>>>>>>>>>>>>

1. Rice-2 cups
2. Oil-1 table spoon
3. Spkit uraddal-1 table spoon
4. Peanuts-3 table spoons
5. Chenadal-1/2 table spoon
6. Cumin-1 teaspoon
7. Mustard-1 teaspoon
8. Curry leaves-10
9. Green chilis-4
10. Turmeric-1/2 teaspoon
11. Salt-to taste
12. Lemon juice-2 to 3 table spoons

METHOD:
>>>>>>>>

1. Cook rice cool and transfer to a mixing bowl
2. Heat oil and make seasoning,add green chili's and fry well
3. Add to the rice along with lemon and salt,
4. mix properly without lumps

NAIVEDYAM FOR FIRST DEVI NAVARATRI

Hi friends wish u all happy navarathri.On the first day I made "kobbera bakshalu"(coconut sweet paratha) and Kattu pongali(hot pongali) for Goddess naivedyam.The recipe as follows

KOBBARI BAKSHALU:
>>>>>>>>>>>>>>>>>
INGREDIENTS:
>>>>>>>>>>>

1. Dry coconut powder-1 1/2 cup
2. Jaggery powder-3/4Th cup
3. Maida or all purpose flour-1/2 cup
4. Wheat flour-1/2 cup
5. Salt-pinch
6. Oil

METHOD:Grind coconut and jaggery to fine powder,wet your hands and press the mixture hardly and smoothly,now divide into small balls

Combine flours,salt with water and make smooth dough,divide into p;ortions

Take each dough,apply little oil and stuff the coconut ball,close all the edges,apply little oil to the stuffed dough and roll like paratha

Fry on hot tawa both sides with little oil

INGREDIENTS FOR KATTUPONGALI :
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

1. Rice-1 cup
2. Moong dal-1/2 cup
3. Water-4 cups
4. Butter-2 teaspoons
5. Cumin-1 teaspoon
6. Mustard-1 teaspoon
7. Crushed pepper-1/2 teaspoon
8. Cashews-1 table spoon
9. Salt-to taste
10. Curry leaves-10

METHOD:

Heat ghee in pressure cooker and make seasoning,now add water salt rice and moong dal,close lid and put the weight

Cook until done

NAVARATHRI AND ITS IMPORTANCE (DURING DUSEHRA)

Dusehra is one of the important festival celebrated throughout the India,The main Idol we worship for Dusehra festival is Lorddess "Durga Devi",always their is a story behind a festival,so briefly the story begins.Once upon a time their was a demon king Bandasura.He was as cruel and violent demon king,he did many bad things like destroying the yagas,stopped pujas in temples and even torched the sura's(gods),so finally every one prayed Lorddess ?Durga Devi to protect themselves from the demon king,and they sacrificed their life's in the fire.So Durgadevi fought with bandasura for 9 days starting from padyami to navami and killed him on the tenth day ,as she won(vijayam) in the war on the 10th day(dasami) it is called as VIJAYA DASAMI OR DUSEHRA.,.Lord sri Krishna did Devi puja when he was in Dwaraka,and other Gods too performed Devi puja and got their property back.In these nine days daily she was in different avatar and names were

Shailaputhri

Brahmacharini

Chandraghanta

Kooshmanda

Scandamatha

Kathyayani

Kalarathri

Maha gauri

Sidhidathri

Shakthi means union of three Goddess Laxmi ,Parvathi and Saraswathi Devi.So in these 9 days Devi will be worshipped in 10 different forms,The First three days they worship Laxmi Devi in 3 forms,second three days Parvathi Devi and The next 3 days Saraswati Devi.Daily make naivedyam and offer for Goddess for the 9 nights.Sundal or Beans prasadam is offered for Goddess.She like Sweets made of Jaggery.

1. Laxmi Devi
2. Gayatri devi
3. Anna purna Devi
4. Lalitha Devi
5. Bala tripura sundari Devi
6. Saraswathi Devi
7. Rajeshwari
8. Durga Devi
9. Mahishasura Mardhini

On the tenth day every one will celebrate Dusehra Festival,do puja to Matha and offer maha naivedyam o Goddess and then offered as prasadam.One more important thing is devotees buy some gold on Dusehra and make puja along with shami leaves(jemmi vruksham leaves).Do Lalitha parayanam and Perform Kunkumarchana to Godess for these 9 days ,Goddess will satisfy and bless all the devotees.I wish you all happy Navarathri and happy Dusehra and may Goddess bless you all.

LACHCHA PARATHA WITH ROASTED CHANADAL POWDER

Lachcha paratha is one of the Famous paratha recipes of Punjab,the name is peculiar because of the method of paratha we make,dough ball is rolled like chapathi and folded like frills,and then rolled like swiss roll,this is further rolled like chapathi, you can see the layers on the paratha even after cooking the paratha,I made with chanadal powder which is very tasty.The recipe as follows
INGREDIENTS FOR THE DOUGH
>>>>>>>>>>>>>>>>>>>>>>>>>

1. Maida/all purpose flour-1 cup
2. Wheat flour-2 cups
3. Oil/butter-1 table spoon
4. Salt-pinch

Add all ingredients together and make stiff dough,keep it a side for 30 minutes

INGREDIENTS FOR CHANADAL POWDER:
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

1. Roasted chanadal powder/ putnalu-1 cup
2. Red chili powder-1/2 teaspoon
3. Cumin-1/4Th teaspoon
4. Salt-to taste
5. Dry grated coconut powder-2 teaspoons
6. Garlic pods-2
7. Oil-2 teaspoons
8. Cumin-1/4th teaspoon
9. Mustard-1/4th teaspoon
10. Curry leaves-10

Grind all ingredients to fine powder, and add seasoning



METHOD TO MAKE PARATHA:
>>>>>>>>>>>>>>>>>>>>>>>>

1. Divide the dough into small balls
2. Take each ball and roll like a circle
3. Sprinkle the powder
4. Apply oil and make frills
5. Now Roll it like Swiss roll / or like a coil
6. Now dip in the flour and again roll like small chapati
7. Heat tawa and place the roti ,once the bubbles form then flip it
8. Don't press too much
9. Apply oil both sides and serve hot
   

GREEN TEA AND ITS USES

BAMBINO DOSA

INGREDIENTS:
>>>>>>>>>>>>

1. Bambino aka semya-1 cup
2. Sour curd/ curd-1 cup
3. Rice flour-1/4th kg
4. Green chili paste-1 table spoon
5. Finely chopped onion-1/2 cup
6. Finely chopped cilantro-2 table spoons
7. Salt-to taste
8. Cumin seeds-2 teaspoons
9. Oil

METHOD:
>>>>>>>>

1. Soak bambino in the curd for 1 hour
2. Now add all the ingredients except oil ,and add water in this semya mixture
3. Batter should be of medium consistency ,neither too thick or too thin but of pouring consistency
4. Heat tawa and grease with oil,pour a ladle full of batter starting form edges and ending in the middle
5. Apply tea spoon of oil and cover with lid
6. After few seconds,open the lid and flip the dosa,repeat the same procedure for remaining batches
7. serve hot with chutney 0r sambar
8. 
   

BEETS PEANUT CURRY

INGREDIENTS:
>>>>>>>>>>>>

1. Boiled beet pieces-2 cups
2. Peanuts-3 table spoons
3. Dry coconut powder-1 table spoon
4. Turmeric-1/4Th spoon
5. Roasted dhaniya cumin powder-2 teaspoons
6. green chili paste 1 1/2 easpoon
7. Ginger garlic paste-2 teaspoons
8. Cilantro-2 table spoons
9. Lemon juice-1 table spoon
10. Salt-to taste
11. Oil-1 table spoon
12. Cumin-1 teaspoon
13. Mustardd-1 teaspoon
14. Split uraddal-1 table spoon
15. Curry leaves-1o

METHOD:
>>>>>>>>

1. Heat oil in a pan and make seasoning,add peanuts and fry well
2. Now add ginger garlic paste and beets ,saute well
3. Add remaining ingredients cook for 5 to 6 minutes,Garnish with cilantro
4. Enjoy with roti or rice
   

ACHARI NAWABI PARATHA

Achari nawabi paratha the name and also the recipe is different,spice lovers would really enjoy this paratha,the speciality of this paratha is after making it we apply spicy chili oil,and sprinkle some mint powder before serving it.

INGREDIENTS:
>>>>>>>>>>>>

1. All purpose flour-2 cups
2. Wheat flour-1 cup
3. Cumin-1 teaspoon
4. Ajwain/vamu/carom seeds-1/2 teaspoon
5. Salt-pinch
6. Oil/butter-2 teaspoons
7. Chili oil-1 1/2 table spoon
8. Dry mint powder-3 table spoons
   

METHOD

1. Mix the flours,seeds , salt and ghee ,then make a stiff dough,cover it with lid.Let the dough rest for 20 minutes
2. Divide the dough into portions,and roll like chapathi,place on tawa and cook both sides
3. Once done place it on a plate,and apply the chili oil all over the roti as per the spice you like
4. Sprinkle mint powder and serve hot
5. Spice lovers enjoy this recipe.
6. Please don't give to children and persons who will not eat spice food
7. 
   

VITAMINS AND MINERALS IN VEGETABLES AND FRUITS

MOST OF THEM THINK NON VEGETARIAN FOOD GIVES MORE BENEFITS TO THE BODY,BUT THE FACT IS VEGETARIAN FOOD MAKES US LIVING MORE HEALTHIER,PROPER UTILIZATION OF FRUITS AND VEGETABLES HELPS TO MAINTAIN GOOD HEALTH.AS A WOMEN WE NO WHAT TO COOK IN THE KITCHEN ,BUT LOT OF US HAS LACK OF KNOWLEDGE OF NUTRITIONAL CONTENT IN THE VEGETABLES AND THE FRUITS,SO HERE AFTER WE WILL TRY TO KNOW AND SHARE WITH OTHERS AND MAKE EVERY ONE HEALTHIER.

NOW A DAYS MOST OF THEM ARE FACING COMMON PROBLEMS LIKE DRYING OF SKIN AND HAIR,PIMPLES,ALLERGIES, AND B.P..... IF WE FACE MORE OF THIS PROBLEMS,THEN CONCENTRATE ON EATING FOOD WHICH HAS "FATTY ACIDS"!IT HELPS IN CELL ACTIVATION, KEEPS NERVOUS SYSTEM HEALTHY, HELPS IN PROPER FUNCTIONING OF THE BRAIN, BALANCES HARMON AL LEVEL ,MAINTAINS SOFTNESS OF THE SKIN, ACTIVATES CELLS IN THE BRAIN, AND ALSO ACTIVATES NEURO TRANS METERS,SO FATTY ACIDS ARE AVAILABLE IN

WALL NUTS, TUNA FISH, PUMPKIN SEEDS,SUNFLOWER SEEDS, OLIVE OIL,SESAME SEEDS,

• VITAMIN B1 - CHICKPEAS ,SOYBEANS
• VITAMIN B2-ALMOND,COTTAGE CHEESE,MUSHROOMS,
• VITAMIN C- BROCCOLI,CABBAGE ,TOMATO , SPINACH ,POTATO ,LIME
• ZINC - EGG YOLK, MILK, OYSTERS ,STRESS,

WHEN THERE IS A PROBLEM OF INCREASE OR DECREASE IN SUGAR LEVELS IN THE BODY,,DUE TO THIS WE FEEL STRESS ,FRUSTRATION ,SWEET EATING SICKNESS,HEAD ACHE,INCREASE IN APPETITE ,HEART BURNS.TO AVOID THIS FOLLOW SOME TIPS LIKE

• ADD WATER TO FRUIT AND VEGETABLE JUICES,
• EAT 5 OR 6 TIMES RATHER TAKING ONE MAJOR MEAL
• TAKE MORE FOOD RELATED TO FIBRE

PROBLEM : OVER EATING ,AN LOSS OF CONTROL ON EATING..EVEN NOT HUNGRY YOU MAY EAT MORE, FEEL FRUSTRATION,.. KIND OF ILL HEATH,LOT OF CASES OF THIS PROBLEM ARE SEEN IN WOMEN.THE MAIN REASON OF THIS IS DUE TO OVER STRAIN ,LONELYNESS ,

REMEDY:STOP EATING IMMEDIATELY PROCESSED FOOD.EAT FRUITS WHICH CONTAIN FIBRE, AND EAT MORE VEGETABLES

VEGGIE HOT DOG (STUFFED HOT DOG BREAD)

INGREDIENTS:
>>>>>>>>>>>>

1. Hot dog breads-6
2. Boiled medium alu -3
3. Pav bhaji masala-1/4Th teaspoon
4. Subji masala powder-1/2 teaspoon
5. Red chili powder-1/2 teaspoon
6. Salt-to taste
7. Kasuri methi poder-1 teaspoon
8. dry mint powder-1 teaspoon
9. Ginger parlic paste-1 teaspoon
10. butter -4 table spoons
11. Lemon juice-3 teaspoons
12. Black salt-1/4Th teaspoon
13. Red food color- pinch(optional)

METHOD:
>>>>>>>>

1. Heat 2 table spoons of butter in a pan,and add ginger garlic paste,kasuri methi,dry mint and all other powders and mix well
2. Now add the alu pieces,mix well and cook for few minutes
3. now sprinkle salt and lime
4. Apply butter on both sides of bread,stuff the curry
5. Heat the stuffed hot bread for 45 seconds in micro wave,butter melts and gives extra flavour
6. Veggie hot dog is ready to serve
   

OMLETTE

INGREDIENTS:
>>>>>>>>>>>>

1. Raw eggs -3
2. Ginger garlic paste-1/4Th teaspoon
3. Turmeric-pinh
4. Salt-2 pinches
5. Garam masala powder-1/2 teaspoon
6. Green chili paste-1/4Th teaspoon
7. Milk-2 table spoons
8. Cilantro-1 table spoon
9. Oil-1 teaspoon

METHOD:
>>>>>>>>

1. Mix all the ingredients in a bowl and beat well
2. Heat tawa and apply oil,spread omlette cook both sides
3. Pluffy omlette is ready to Serve
   

PESARA VADALA MAJJIGA PULUSU(MOONG FRITTERS IN BUTTERMILK)

Usually I make this recipe when their is a left over batter of pesarattu.Just make fritters with the batter and add to the seasoned buttermilk sauce.It tastes awesome and also different recipe.

INGREDIENTS:
>>>>>>>>>>>>

1. pesarattu batter- 1 cup
2. Oil for frying

TO BE GROUNDED TO FINE PASTE

1. Fried green chilies whole cerrano-1 1/2
2. Curd ( choose sour curd for better taste) -1 cup
3. Mustard powder-1/2 teaspoon
4. Roasted cumin fenugreek powder-1/4th teaspoon
5. Salt-to taste
6. Whole garlic pod big-1
7. Roasted chanadal whole-2 teaspoons
8. Dry grated coconut powder-3 spoons
9. Turmeric-1/4Th spoon

INGREDIENTS FOR SEASONING

1. Oil-2 teaspoons
2. Cumin -1/2 teaspoon
3. Mustard-1 teaspoon
4. Curry leaves-10

METHOD:

>>>>>>>>

1. Heat oil and make fritters with the batter and set a side
2. Grind the paste add some water and take in a bowl
3. Make seasoning cool and add to the curd mixture
4. Add the fritters ,enjoy with rice
5. Adjust salt and serve

AWARD

Thank you Sanghi for passing me this precious awards and tags,and thanks for making such good queries

As per the rules I am answering the queries,and would like to replace some queries with my desire answers

• what is your current obsession?

Listening to music

• What you do when you are free?

Painting(nature -flowers,and birds)

• What are you wearing today

Black

• Whats the last thing you bought?

Ear rings and sets

• what do you think about the person who tagged you?

Maintain good Friend ship,very friendly and creative blogger

• Favourite location?

Switzerland and Kerala

• Favorite time

Enjoying the rain and listening to favorite songs,

• Which language do you want to learn?

Tamil

• With whom you would like to spend most

My Mom and Hubby dear

• Favourite outfit in the closet?

Red mirror embroidery on black Saree

• What is your favorite magazine

Maagazines related to Home and interior design ,food and beauty magazines

• What you did with your first salary

I donated half the salary to shiridi sai baba temple hundi , with the remaing money I purchased Dress to hubby dear,and a Saree to my mother-in-law

• Give us 3 stylish tips that always work for you?

Hair leave,Mascara and natural color lipstick,long earrings

• What are your favourite movies?

Narasimha, Magadheera , rajanikanth movies

• Who inspires you?

Parents and hubby

• Favourite food?

I go Crazy of eating manchurian and American chopsey

• My first quote written by me

LIFE-like it For Ever

• Favourite Sweet?

Any sweet made with paneer that too milder in sweetness

• List any 5 places you want to visit in your life time?

Switzerland, 6wonders of world(I covered tajmahal), Kerala, Newzeland , Australia, Mount abu

• What you cook when you have cooking blues(when you feel really lazy to cook something

Lemon rice and burger

• Who do you love most and why?

First my parents,they gave every thing best in my life,and i am thank full to God for presenting me such a caring hubby

• What is your favourite color?

Black,blue and coffee color

• Your most inspiring quote?

I slept and dreamed that Life was beauty,I wake up and thought that life was Duty

• What kind of accessories will be always with you when you go out?

Hand bag,cell phone,and a small note book with a pen

• One thing you hate yourself?

Some times i feel lazy

• MY philosophy of life?

LIFE IS SO SMALL ,ENJOY TILL YOUR LAST BREATH

7 THINGS ABOUT ME THE RULES OF THIS AWARD AS FOLLOWS

1. You must thank the person who has given this award
2. Copy the logo and place it in your blog
3. Link the person who has nominated you for this award
4. Name 7 things about yourself people find interesting
5. Nominate 7 other creative blogger's(it's tough as all are creative on their own)
6. Post 7 links the seven blogs you nominate
7. Leave a comment on which of the blogs to let them know they have been nominated

7 THINGS ABOUT ME*************************

1. I am so jovial with Friends
2. Too sensitive for small things.and some times i behave like a child
3. Like to try new recipes and art works
4. I learned more things from net ,especially like to read all blog recipes,from every blog I learn new things ,and very happy to get blogger friends
5. When ever I am moody ,i listen to songs and visit my loving places near by,immediately i will become normal
6. I got a very good grasping power,so what ever i like i will surely achieve it
7. I like to spend always with my hubby,he is so jovial and make me laugh

PEET POL ROTI(STUFFED JOWAR DOUGH IN WHEAT FLOUR DOUGH)

Now a days every one are concentrating on health,as the age passes lot of individuals are complaining about health problems at early ages,so Doctor's are suggesting to take care of health right form the beginning.In every home most of them are preparing healthy food daily .I am sharing a healthy foor recipe PEET POL ROTI,jowar flour and wheat flour combination .If you dont no to make jowar roti try this recipe,its tasty aswellas healthy recipe

INGREDIENTS FOR STUFFING:
>>>>>>>>>>>>>>>>>>>>>>>>>

1. Jowari flour-1 cup
2. Water-1 cup
3. Salt-pinch

METHOD: Boil water in acontainer add salt and jowar flour,mix well

Let it warm,and switch off the flame,mix well with hands and make small balls,

INGREDIENTS FOR WHEAT DOUGH:

1. Wheat flour -3 cups
2. Salt-pinch
3. water -as require
4. Oil- 2 teaspoons

METHOD:

• Mix all the ingredients and make firm dough
• Divide the dough into balls

METHOD TO MAKE ROTI:

>>>>>>>>>>>>>>>>>>>>

1. Roll chapathi ball into small puri and stuff the jowari ball,close from all sides,roll like chapathi,and fry on tawa both sides to golden brown
2. I usually spread dal over the roti and add a teaspoon of oil,which is so delicious
   

AN AWARD

THANK YOU SANGHI DEAR FOR HONOURING THIS FRIENDSHIP AWARD FOR YOUR SUCCESSFUL 100TH POST,I WANT TO SHARE A PROVERB "FRIENDSHIP WITH ONESELF IS ALL-IMPORTANT BECAUSE WITHOUT IT ONE CANNOT BE FRIENDS WITH ANYONE ELSE IN THE WORLD."I WILL DEFINITELY CHERISH YOUR FRIENDSHIP

BOTTLE GUARD PESARATTU

INGREDIENTS:
>>>>>>>>>>>>

1. Grated bottle guard-1 cup
2. Whole green moong-1 cup
3. Raw rice-1/4Th rice
4. Cerrano green chili's- 4 to 5
5. Ginger- 2 inches
6. Cumin-1 teaspoon
7. Salt-to taste

METHOD:

>>>>>>>>

1. Soak whole moong and rice in water for 5 hours
2. Grind along with ginger,green chili's and cumin
3. Heat tawa and Grease it with a teaspoon of oil
4. Spread a ladle full of batter on a tawa in a circular motion
5. Roast on both sides with oil
6. And serve hot with chutney

SOYACHUNKS TOMATO CURRY

INGREDIENTS:
>>>>>>>>>>>>

1. Boiled soya nuggets-2 cups
2. Medium size tomatoes chopped-3
3. Medium onion chopped-1
4. Chopped green chillies length wise-4 to 6
5. Pepper powder-1/2 teaspoon
6. Subji masala-1 teaspoon
7. Ginger garlic paste-1 1/2 teaspoon
8. Salt-to taste
9. Oil-1 table spoon
10. Cumin and mustard 2 teaspoons

METHOD:

>>>>>>>>

1. Cook soya nuggets in hot boiling water,once it is done squeeze of excess water with hands by pressing hard and set a side
2. Heat oil in a pan and make seasoning add green chili's ,ginger paste and onion
3. Fry onion for few minutes
4. Add tomatoes,masala's,turmeric and salt
5. Mix well and immediately add boiled soya nuggets ,cook until tomatoes oozes liquid out and switch off flame
6. Garnish with cilantro and serve with roti
7. The purpose of adding soya nuggets immediately one tomato oozes juice,the nuggets will absorb the flavours of masala and juice oozed by the tomato and give a delicious taste while chewing

TOMATO RASAM

INGREDIENTS:
>>>>>>>>>>>>

1. Big roma tomatoes:3
2. Thick tamarind paste-1 teaspoon
3. Turmeric-1/8Th teaspoon
4. Ginger garlic paste-1 teaspoon
5. Masala powder-1 teaspoon
6. Dhaniya powder-1/2 teaspoon
7. Salt-to taste
8. Oil-1 teaspoon
9. Hing-pinch
10. Oil-2 teaspoons
11. Cumin and mustatd-1 teaspoon
12. Curry leaves-10

METHOD:
>>>>>>>

1. Boil tomatoes in water and grind to a fine paste,use stalk water to dilute tomato paste and mix the liquid well
2. Heat oil in a pan and make seasoning,add hing and curry leaves,now add ginger garlic paste
3. N ow add tomato liquid ,tamarind ,salt and masala powders along with turmeric
4. Once it comes to boiling point add cilantro and turn off the flame
5. Add little chili powder to get good colour
6. Delicious rasam is ready to serve with rice
   

SIMPLE CABBAGE PORIYAL

INGREDIENTS:
>>>>>>>>>>>>

1. Small cabbage chopped-1
2. Chopped onion- 1/2 cup
3. Turmeric-1/4Th teaspoon
4. Salt-to taste
5. Chopped ginger-1 teaspoon
6. Dry coconut flakes/fresh coconut flakes-1 table spoon
7. Green chili paste- 2 1/2 teaspoons
8. Oil-1 table spoon
9. Mustard-1 teaspoon
10. Curry leaves-10
11. Split urad dal-1 table spoon

INGREDIENTS:
>>>>>>>>>>>>

1. In a bowl mix cabbage,onion,green chili paste,turmeric,ginger and coconut mix well with hands
2. Heat oil in pan and make seasoning and add this mixture,close lid
3. Cook until done
4. Serve with pulka or rice
   

KADDU AND TAPIOCA KHEER(BOTTLEGUARD KHEER)

Kheer literally sweet made of milk, and mostly it's muslim traditional recipe eaten for occassions and it has got more importance.But now a days every one are making this recipe with many variations.Today I made bottle guard kheer in Hindi it is called as (kaddu ka kheer).This is my mom's own recipe and I learned from her.Its so simple with only few ingredients and also very quickly we can make it and impress the family members,I added green food colour to this recipe,tapioca absorbs the color and appears like pearls and theywill float on the kheer.I am sending this recipe for Sanghis on going event FIL-Milk of http://sanghi-tastybites.blogspot.com
The recipe as follows

INGREDIENTS:
>>>>>>>>>>>>

1. Milk-4 1/2 cups
2. Grated bottle guard/doodhi/kaddu/sorakaya-1/2 cup
3. Tapioca/sabudana-1/4th cup
4. Koya/ricotta cheeses-2 table spoons
5. Sugar-3/4Th cup(add as per the sweetness you like)
6. Bread slices-2
7. Cashews-10
8. Almonds-10
9. Cardamom/ilaichi powder-1/4Th teaspoon
10. Unsalted butter-1 table spoon
11. Green food colour-2 pinches

PREPARATIONS:
>>>>>>>>>>>>>

1. Fry bottle guard along with cashews and set a side
2. Pressure cook tapioca and cook until done
3. Discard the brown layer of the bread slices and wet in the milk - 4 table spoons) and mix to a fine paste
4. Ground almonds coarsely and set a side

METHOD:

1. boil the milk and add all ingredients one after other,cook on medium flame
2. Boil until the milk thickens and raw flavour is gone
3. Finally add cardamom powder and boil for 2 minutes
4. Serve chilled or hot(as you like )
   

CAPSICUM KURMA

INGREDIENTS:
>>>>>>>>>>>>

1. Large capsicum-2
2. Onion-1/2
3. Oil-1 table spoon
4. Cumin-1/2 teaspoon
5. Mustard-1/2 teaspoon
6. Curry leaves-5

INGREDIENTS FOR MASALA:

1. Roasted sesame seeds-1 1/2 teaspoon
2. Roasted peanut powder-2 teaspoons
3. dry coconut powder-2 spoons
4. Roasted chana dal powder/putnala podi-2 teaspoons
5. ginger garlic paste-1/2 teaspoon
6. Chopped onion-1 table spoon
7. Red chili powder-1 teaspoon
8. Turmeric-1/4Th teaspoon
9. Salt-to taste

Grind all ingredients to fine paste by adding water

METHOD:
>>>>>>>>

1. Chop capsicum and onion to medium size pieces,discard seeds in capsicum
2. Heat oil in a pan and make seasoning,now add the capsicum and onion chunks,fry Until they get soft
3. now add the masala paste and some water,cook until done
4. Adjust salt and chili powder,garnish with cilantro
5. Enjoy with steamed rice or pulka
   

CHAPATHI PONI

Yet another dish with left overs,I made chat with chapathis.So need not worry if you have extras just make this snack impress your kids and hubby,its so simple ,healthy and tasty.

INGREDIENTS:
>>>>>>>>>>>>

1. Chapathis-2
2. Moong dal-2 table spoons
3. Finely chopped potato-1
4. Finely grated carrot-1 table spoon
5. Cilantro-1 table spoon
6. Garam masala powder-1.2 teaspoon
7. Green chilis-3
8. Oil-1 table spoon
9. Cumin and mustard-1 teaspoon
10. Curry leaves-10
11. Peanuts-1 table spoon
12. Lemon juice-2 teaspoons
13. Mixture for garnishing-optional
14. Mint-1 table spoon

METHOD:
>>>>>>>>

1. Cut chapathi into tiny pieces
2. Soak moong dal in water for 30 minutes
3. Chop chili's length wise
4. Heat oil in a pan and make seasoning,add peanuts, and fry well
5. Now add chili's , ginger garlic paste and onion ,
6. Add potato pieces and carrot and moong fry for 5 minutes
7. Now close lid and cook until potato turns soft
8. Add masala powders, and mix well.Then add chapathi pieces
9. Cook for few more minutes
10. Add lemon juice and mix well,Garnish with cilantro and mint
11. Serve in a plat by adding mixture
12. Chat pata snack item chapathi poni is ready to serve
13. 
    

KURA KARAM (MASALA REDCHILI POWDER FOR CURRIES)

This is my entry for http://delightsofcooking.blogspot.com for the current event " think spice" and also to http://sunitabhuyan.com , I came to know about this blog from sanghi ,


INGREDIENTS:
>>>>>>>>>>>>

1. Dry red chilis-1 kg
2. Whole dhaniya/coriander seeds-1/4Th kg
3. Turmeric-100 grams
4. Mustard seeds-100 grams
5. Cumin seeds/jeera-100 grams
6. Fenugreek seeds/methi seeds-25 grams
7. Garlic pods-100 grams
8. Salt-150 grams

METHOD:
>>>>>>>>

1. Dry roast all ingredients separately and cool it
2. Combine all the ingredients and grind to a fine powder
3. mix salt and store in dry container
   

SORAKAYA NUVVULA KURA(BOTTLE GUARD SESAME SEED CURRY)

I learned this recipe from my mom,its so simple and goes well with steamed rice and roti.Bottle guard is a water content veggie which has more health benefits.Yoga guru's says people who are in diet should drink a glass of raw bottle guard juice early in the morning immediately after brushing.It helps to cut down the fat content in the body.

INGREDIENTS:
>>>>>>>>>>>>

1. Bottle guard pieces(skin pealed)-3 cups
2. Turmeric-1/4Th spoon
3. Roasted sesame seed powder-1 table spoon
4. Roasted dhaniya powder-1 1/2 teaspoon
5. Green chili paste-1 1/2 teaspoon
6. Salt-to taste
7. Oil-1 table spoon
8. Cumin-1/2 teaspoon
9. Mustard-1/2 teaspoon

METHOD:
>>>>>>>>

1. Heat oil in a pan and make seasoning,add bottle guard pieces
2. fry for few minutes and close the lid,moisture in the bottle guard helps to cook the pieces
3. Cook until it gets soft,now add the powders and green chili paste
4. fry for 5 minutes and serve hot with rice

TIP: While making vegetable juice,instead of adding water add the water content veggies like bottle guard,snake guard or cucumber.it gives good taste

RED CHILI PICKLE(TWO VARIATIONS)

I bought fresh red chilis in the Indian grocery store today,with this I made two different varieties of chili pickle,the pickle in the big jar is the tokkudu pachadi and the small one is the pandu mirchi nugula pachadi,both are different and tastes delicious,I am sending this for lakshmi's http://delightsofcooking.blogspot.com for the current event "Think spice" hosted by her , and also to http://sunitabhuyan.com event started by sunita .the recipes are as follows.

INGREDIENTS FOR THOKKUDU PACHADI:
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

1. Red chilis-10
2. Tamarind-Goose berry size
3. Roasted Cumin fenugreek powder-1/4Th spoon
4. Salt-to taste
5. Mustard powder-1/2 teaspoon

METHOD:
>>>>>>>>

1. Grind chilis and salt coarsely and place the mixture in a dry container,put the tamarind in and mix well.
2. Let it rest for 3 days.
3. Next grind it to a paste to this add the powders and store in the air tight container
4. When ever you like to eat the pickle,take some quantity and make seasoning with hing,cumin,mustard and crushed garlic
5. Add a tea spoon of ghee in the steamed rice and mix the pickle
6. It tastes delicious

INGREDIENTS FOR PANDU MIRCHI NUVVULA PACHADI:

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

1. Chili's chopped like rings-5 cups
2. Roasted sesame seed powder-1 cup
3. Mustard seed powder-1/2 cup
4. Salt-1/2 cup
5. Lemon juice-1 or 2 big lemon
6. Turmeric-1 teaspoon
7. Cumin Fenugreek powder-1 teaspoon

SEASONING:

1. Oil-1 cup
2. Cumin-1 table spoon
3. Mustard - 1 table spoon
4. Hing-1/4 Th teaspoon

METHOD:

Mix all the ingredients and place in adry container.

Make seasoning and cool ,now add to the pickle and mix well

Enjoy with rice

Lemon juice gives extra flavour to the pickle

these two pickles have different tastes,both are delicious.

EGG PULUSU(GUDDU PULUSU)

Pulusu means a gravy made of tamarind sauce,its famous all over Andhra pradesh,we make it with vegetables and also with egg,today I am sharing egg pulusu a very famous and mouth watering dish,egg pulusu served with steamed rice is an excellent combinationThe recipe as follows

INGREDIENTS:
>>>>>>>>>>>>

1. Boiled eggs-6
2. Thick tamarind paste-2 teaspoons
3. Chopped onion-1 cup
4. Slitted green chilis-1 spoon
5. oil-2 table spoons
6. Ginger garlic paste-1 teaspoon
7. Cumin-1/2 teaspoon
8. Mustard-1 teaspoon
9. Curry leaves-10
10. Methi fenugreek seeds-10 no
11. Cilantro-2 table spoons
12. Jaggery-1/8Th teaspoon
13. sesame seed powder-1 spoon

TO BE GROUNDED AS MASALA:

1. Whole cloves-5
2. cinnamon stick-2 inches
3. Poppy seeds/gasa gasalu- 1 teaspoon
4. Dry grated coconut powder-1 table spoon
5. Tomatoes-3 medium
6. Garlic pods-3
7. Dhaniya powder-2 teaspoons
8. Red chili powder-2 teaspoons
9. Turmeric-1/4Th teaspoon
10. Salt-to taste

METHOD:
>>>>>>>>

1. Take off the shells of the eggs,make scars with knife
2. Heat oil in a pan,make seasoning and add green chili's and onions
3. Fry till onion turns light golden brown
4. Now add the grounded paste, tamarind and other powders
5. cook for 10 minutes
6. Now add the eggs,cook for 8 more minutes on low flame.Garnish with cilantro and enjoy

SPRING ONION N CHINESE SPINACH PAKORA

With left-over oats idli batter I made this fritters using the veggies like spring onion and chinese spinach(u can use spinach instead of this leaves)It came out really good

INGREDIENTS:
>>>>>>>>>>>>

1. Idli batter-1/2 cup
2. All purpose flour/maida/self raising flour-3 table spoons
3. Besan flour/chik pea flour-2 table spoons
4. Salt-to taste
5. Redd chili powder-1/4th teaspoon
6. chopped chinese spinach-4 table spoons
7. Chopped spring onions-2 table spoons
8. Chopped onion-1 table spoon
9. Whole dhaniya/coriander seeds-1/2 table spoon
10. Garam masala-1/4Th teaspoon
11. Ginger garlic paste-1 teaspoon
12. Cumin-1/4 th teaspoon

METHOD:
>>>>>>>>>

1. Mix all the ingredients in a bowl,add some water if needed
2. Heat oil in a frying pan,add the batter little by little,
3. deep fry on low medium flame till golden brown
4. Delicious fritters are ready to serve
5. Serve hot with tomato ketchup
   

STEAMED CABBAGE ROLLS

INGREDIENTS:
>>>>>>>>>>>

1. Cabbage leaves-10
2. Onion-1/2 cup
3. Chikpea flour-1 cup
4. Dhaniya powder-1 teaspoon
5. Green chilis-2
6. Salt-to taste
7. Cumin-1 teaspoon
8. Turmeric-1/4Th teaspoon

METHOD:
>>>>>>>>

1. Grind onion,jeera,dhaniya powder,salt,chilis,turmeric coarsely
2. Add to chik pea flour,litter water and make thick paste
3. Spread on the cabbage leaves
4. Roll it close with wooden tooth pick
5. Steam the rolls
6. Remove the tooth picks and serve hot,tastes delicious
7. If you want you can roast it with table spoon of oil
   
   

NAAN WRAP( TORTILLA WRAPPED WITH CABBAGE SALAD)

For this recipe i made roomali roti dough which is a tasty and famous roti of North India.But I made some variations to get extra flavour.I wrapped cabbage salad with combination of some veggies.And secret ingredient I used ifor this salad is green chutney .Which added a spicy flavour to the wrap

INGREDIENTS FOR DOUGH:
>>>>>>>>>>>>>>>>>>>>>>

1. Wheat flour-1 cup
2. Maida/all purpose flour-1 cup
3. Garlic ghee/butter-1 teaspoon
4. Cumin-1 teaspoon
5. Garlic ghee/butter-for making rotis

METHOD

>>>>>>>>

Mix all the ingredients and make like chapathi dough,close it and let it rest for 30 minutes.

Roll chapathi lenght to your choice and cook both sides with ghee or butter

INGREDIENTS FOR CABBAGE SALAD:

1. Sredded cabbage-3 1/2 cups
2. Medium sized chopped tomatoes(discard juicy part)-1/2 cup
3. Chopped onion-1/2 cup
4. Green chutney 1 1/2 table spoon
5. Pepper powder-1/8Th teaspoon
6. Salt-to taste

METHOD:Mix all the ingredients just before before wrapping,other wise they release water and makes wrap wet.

INGREDIENTS FOR GREEN CHUTNEY:
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

1. Chopped cilantro-1/2 bunch
2. Lemon juice-1/2 a lemon
3. Salt-little
4. Sugar-1/4Th teaspoon
5. Green chili medium-1

GRind all together to a fine paste

METHOD TO WRAP
>>>>>>>>>>>>>>>>

1. Place the tortilla on a plate,put the salad in the middle,close the adjacent side to 2 inch levels.
2. Now combine the opposite sides,if you look it will resemble envelop
3. This recipe is so healthy,people who like light food can go with this
4. You can skip ghee/butter,only for taste I added it
5. Enjoy the wrap
   

RIDGE GUARD MASALA(BEERAKAYA MASALA KURA)

In my home town we make kura karam(red chili grounded with spices-a tasty and spicy powder).It adds a special flavour to curries and fries,i used this powder for this curry,I will post the recipe of kura karam soon.
INGREDIENTS:
>>>>>>>>>>>>

1. Chopped ridge guard-2 cups
2. Chopped onion-1 1/2 cup
3. Curry masala/kura karam-1 teaspoon
4. Salt-to taste
5. Turmeric-1/4Th teaspoon
6. Red chili powder-1/4Th teaspoon
7. Oil-1 table spoon
8. Cumin-1 teaspoon
10. Split urad dal-1 teaspoon

METHOD:
>>>>>>>>

1. Heat oil in a pan and make seasoning
2. Add onion fry until light brown,add ginger garlic paste and mix well
3. Now add ridge guard pieces,saute well
4. Close lid and cook for few minutes,saute well in between
5. Make sure the pieces are not burnt.
6. Once it becomes soft add all the powders and cook for 4 minutes
7. Garnish cilantro and enjoy with steamed rice

SPICY CUMIN FLAVOURED OATS IDLI WITH SAMBAR AND CHUTNEY

INGREDIENTS FOR MINT

1. Mint-1 small cup
2. Cilantro 1 small cup
3. medium tomato chopped-1
4. Chopped onion-2 table spoons
5. Green chilis-2 to 3
6. Tamarind paste-2 teaspoons
7. Roasted peanut powder-1 table spoon
8. Salt-to taste
9. Whole garlic pods-2
10. Oil-1 table spoon
11. Cumin and mustard-1 teaspoon
12. Hing-pinch
13. Split urad dal-1 teaspoon
14. Dry red chilis-3

METHOD:

1. Heat 1/2 teaspoon of oil in a pan,add chilis roast well,now add onion ,tomato,mint,cilantro,tamarind paste,and some water,Cook until done
2. Blend along with garlic pods,turmeric and peanut powder,add little water to make it smooth .
3. Heat oil in a pan and make seasoning,add it to the chutney.
4. It goes well with rice and also tiffin items

INGREDIENTS FOR OATS IDLI:

>>>>>>>>>>>>>>>>>>>>>>>>

1. Rolled oats-1 cup


2. Parboiled rice-1 cup


3. Urad dal-3/4Th cup


4. Fenugreek seeds-1/4th tea spoon


5. Cumin/jeera-1 teaspoon


6. Green chilis-2 to 3


7. Salt-to taste


8. Soda-1/4Th teaspoon(optional)

METHOD:
>>>>>>>>

1. Soak urad dal,rice,fenugreek seeeds together in water for 6 to 7 1/2 hours


2. Before grinding soak rolled oats in water


3. Now add the rice mixture along with oats,cumin and chilis,grind finely and ferment for 8 hours.


4. Add salt and soda and mix well,adjust the batter consistency,pour the mixture in idli maker and steam it


5. I make idlis in microwavable idli stand it takes just 4 minutes to cook,but should be served hot or else they will become hard

INGREDIENTS TO MAKE SAMBAR:

>>>>>>>>>>>>>>>>>>>>>>>>>>>>

1. Tur dal/kandipappu-3/4Th cup


2. Dondi/tindora/kovakkai-1/4Th cup


3. Chopped tomato medium-1


4. Chopped medium onion-1/2


5. Chopped medium potato-1


6. Drum stick pieces-6


7. Chopped medium size carrot-1


8. Chopped chilis-4 to 6


9. Chopped cilantro-2 table spoons


10. Chopped spring onions/vullikadalu-2 table spoons


11. Salt-to taste


12. MTR sambar masala- 1 1/2 + 1/2 teaspoons


13. Red chili powder-1/2 teaspoon


14. Turmeric-1/4Th teaspoon


15. Jaqggery/bellam-1/2 teaspoon


16. Thick tamarind paste-3 to 4 spoons


17. Oil-1 table spoon


18. Cumin-1/2 teaspoon


19. Mustard-1 teaspoon


20. curry leaves-10


21. Fenugreek seeds- 10


22. Asafoetida/hing- pinch

METHOD:
>>>>>>>>

1. Pressure cook tur dal with water and cook until it gets a nice mash consistency


2. Pressure cook tindora,alu,carrot and drum sticks until they become soft


3. Now heat oil in a vessel and make tempering,now add the chili's, onions and fry well.now add the ginger garlic paste and tomatoes


4. Cook for 5 minutes and add the veggies stir well


5. Add 1/2 teaspoon of sambar masala to the veggies,it helps to coat the masala and gives a good flavour


6. Dilute dal and add to the veggies followed by chili powder,turmeric,salt,jaggery and tamarind paste


7. Add remaining sambar masala and mix well


8. Boil for 10 to 15 minutes


9. Add cilantro , and spring onions

SPRING ONION AND TOFU FRIED RICE

INGREDIENTS:
>>>>>>>>>>>>>

1. Basmati rice-2 cups
2. Spring onions-1 bunch
3. Finely chopped carrots-1 cup
4. Firm tofu-1 block
5. Gobi florets/cauli flower-1 cup
6. Garlic ghee-1 1/2 table spoon
7. Oil-1 table spoon
8. Minced garlic-1 teaspoon
9. Crushed chilis-1/2 table spoon
10. Salt-to taste

METHOD:
>>>>>>>>

1. Cook rice cool and set a side
2. Divide tofu block into two equal halves
3. Take half and crush with hands
4. Take the second half and Chop into cubes,roast with teaspoon of oil and sprinkle the pepper powder
5. Heat ghee and oil in a pan,add minced garlic and fry well
6. Now add the veggies mix well,now add the crushed tofu and fry till light golden brown
7. Now add the Fried tofu cubes and mix well
8. Finally add the rice and mix well
9. Serve hot with raitha
10. 
    

POTLAKAYA AAVA( SNAKE GUARD IN YOGURT SAUCE)

INGREDIENTS:
>>>>>>>>>>>>

1. Boiled snake guard pieces-1 cup
2. Yogurt(prefer sour curd)-1 cup
3. Fried green chilis-2 to 3
4. Mustard powder-1/2 teaspoon
5. Roasted fenugreek and cumin powder-1/4Th teaspoon
6. Garlic pods medium-2
7. Turmeric-1/4Th teaspoon
8. Salt-to taste
9. Cumin-1.2 teaspoon
10. Curry leaves-10
11. Oil-2 spoons

This is also a traditional telangana dish which is very easy as well as tasty recipe.Some people add bottle guard insted of snake guard.A yogurt sauce is prepared and added to cooked snake guard,usually i prefer tender one for this recipe,

METHOD:

>>>>>>>>

1. grind chili's,garlic,powders,turmeric, along with yogurt to a fine paste
2. heat oil in a pan and make tempering,to this add chopped snake guard with some water
3. cook until done,cool this and add to the yogurt
4. enjoy with rice

GONGURA PAPPU AND JONNAROTTE(SORREL LEAF LENTILS AND JOWARI ROTI)

After a small break I am back ,today I made home grown sorrel leaves lentils .the plant grown well and produced good number of leaves.Gongurapappu and jonne rotte a famous dish in telagana which is almost prepared in every home.I learned making jowari roti very recently,today it came out good.I worship Shiridi Sai Baba ,Guru charithra says he likes roti very much,I make roti and brinjal curry and offer as nivedyam to Sai.

INGREDIENTS FOR GONGURA PAPPU:
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

1. Chanadal-1/2 cup
2. Sorrel leaves-3 cups
3. Fenu greek seeds/menthulu-1/8Th teaspoon
4. Whole garlic - 10 number
5. Green chili paste
6. Crushed garlic with cumin-1/4Th teasppon
7. Salt-to taste

METHOD:
>>>>>>>>

• Cook chanadal in pressure cooker ,to this add sorrel leaves,1/4Th cup water, and other ingredients
• Boil well and cook until done
• No seasoning is made for this recipe

INGREDIENTS TO MAKE JOWARI ROTI/JONNA ROTTE:
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

1. Jowari flour-1 cup
2. Water-1 cup
3. Salt-pinch

METHOD:

>>>>>>>>

• boil water and add salt and flour,mix well
• When the mixture is warm press with hands and mix well
• Now divide into portions and roll like chapathis slowly with rolling pin
• Heat tawa and place the roti slowly
• Sprinkle water all over the roti immediately
• Cook both sides and enjoy with gongura pappu

Usually i spread a ladle full of dal over the roti with a teaspoon of oil and serve with fried sun dried chili's.