CHEESY POTATO QASEDILLA

INGREDIENTS:

1. Store bought tortillas-1 pack or regular home made maida chapathi-6
2. Alu curry for stuffing-2 cups
3. Mexican grated cheese or any of your favourite cheese
4. Grated carrot-1cup
5. Chopped onion-1 cup
6. Chopped cabbage-1 cup

METHOD:

1. Place a tortilla on that spread 2 table spoons of alu curry and sprinkle the grated cheese,grated carrot,chopped cabbage and chopped onion
2. Now cover this with another tortilla
3. And now place this on the qasedilla maker and fry until it turns crisp
4. Now cut into triangles and serve hot

METHOD2-USING TAWA

1. If you are not having QASEDILLA MAKER you can use TAWA
2. Heat tawa on put the qasedilla tortillas spread potato curry and sprinkle grated cheese  ,chopped onion,chopped cabbage and grated carrotand cover with another tortilla and cook until cheese melts and it turns crisp
3. Now cut into triangles and serve hot with ketchup

ALU BONDA (TELANGANA SPECIAL)

INGREDIENTS:

1. Alu curry-1 cup

BATTER

1. Besan flour-1/2 cup
2. Rice flour-1/4th cup
3. Salt-to taste
4. Red chili powder-1/2 ts
5. Cumin-1/2 ts

METHOD:

1. Combine all ingredients with some water
2. Mix to make nice batter of medium consistency
3. Now make alu into balls
4. Dip each ball in batter and slowly drop in the hot oil
5. And fry till golden brown
6. Serve got

SABUDANA VADA(TAPIOCA VADA) TELANGANA SPECIAL

INGREDIENTS:

1. Sabudana or tapioca pearls-1 cup
2. Curd 3/4th cup
3. Rice flour-just to bind the vada
4. Green chili paste-1 ts
5. Chopped onion-1/2 cup
6. Chopped cilantro/coriander leaves-3 tbs
7. Cumin-1 ts
8. Salt-to taste
9. Oil-for deep frying
   
    
10. 
    

PREPARATIONS:

• Soak tapioca in curd for 2 to 3 hours until they turn soft and set a side

METHOD:

1. Combine all ingredients in a bowl
2. take little dough press like a disc/vada shape and then deep fry
3. serve hot with ketchup

SPICY PANEER TOMATO FRIED RICE

INGREDIENTS:

1. Tomatoes-2
2. Rice- 3 cups 
3. Onion chopped length wise-4tbs
4. Green chilis slitted-4
5. Paneer cubed-1/2 cup
6. Cloves/lavang-4
7. Cinnamon/dalchini-1 inch
8. Dry chilis-4
9. Ginger chopped-1 tbs
10. Mint powder-1/2 ts
11. Salt-to taste
12. Lemon juice-2 ts
13. Oil-3 tbs

PREPARATIONS:

1. cook rice cool and separate into grains
2. Heat1 tbs of oil add ginger dry chilis spices tomatoes and cook til soft then blend into fine paste

METHOD:

1. Heat remaining oil and add onion chilis and paneer cook till paneer turns light brown now add salt and tomato paste and Cook for 5 minutes
2. Finally add rice lemon juice and mix
3. Sprinkle mint powder mix and serve hot with raitha

BADAM-ANJEER BURFEY

This is a simple ,tasty and quick making sweet recipe, this recipe makes many pieces so take a small measuring cup


INGREDIENTS:

1. Almonds/Badam-1 cup
2. Dry figs/Anjeer-6
3. Dry coconut powder-3 tbs
4. Sugar-1 cup
5. Ghee-3 tbs
6. Poppy seeds/ghus ghus-1 ts

METHOD:

1. Soak almond and figs for 1 hour in warm water,strain and blend to fine paste add little water to make fine paste
2. Now heat 1 tbs ghee in a non stick pan add sugar,coconut mix well and stir continuously until the mixture thickens and leaves the edges,now add the remaining ghee and mix
3. Now apply little ghee to a serving tray spread the dough evenly to a think layer
4. Sprinkle poppy seeds cut into diamonds and refrigerate for an hour(this helps to make the sweet hard)
5. Badam anjeer burfey is ready to serve

TOMATO ONION PACHADI(GOES WELL WITH BREAKFAST ITEMS AND RICE)

Hi friends I am back with my recipe posts nearly after an year,very happy to see you all again. The recipe of tomato onion pachadi as follows

1. Tomatoes chopped-3cups
2. Finely chopped onion-1/2 cup
3. Chopped cilantro-3 tbs
4. Green chili's chopped -2 spoons
5. Garlic pods-2
6. Cumin-1ts
7. Salt-to taste
8. Turmeric-1/8th ts
9. Curry leaves-4
10. Oil-2 ts

METHOD:

1. Heat oil in a pan add cumin,curry leaves ,green chili's and onion
2. Fry for a minute and add all the ingredients
3. Cook until it turns soft
4. Now cool the mixture and transfer to blender
5. Now add  powders and then blend to fine paste
6. Serve with  idly ,dosa or white rice