YOGURT - STEW ( MAGGIGA PULUSU )

INGREDIENTS :
Curd ( yogurt ) : 2 cups
Water : 1 cup
Onions : 2 (chopped)
Turmeric powder : 1/4 tsp
Jeera,cumin seeds,mustard seeds : 1/4 tsp (each)
Red chillies : 4
Green chillies : 4
Curry leaves : 2 strings
Corriander leaves : a small bunch
Salt to taste
Oil : 2 tsp
DIRECTION TO PREPARE :
Beat the curd with water together softly.
Add turmeric powder,chopped onions,green chillies to the beaten curd and mix it well.
Heat oil in a pan add jeera,cumin,mustard seeds,diried red chillies,curry leaves and fry for about 1 minute.
Add this to the beaten curd and mix it .
Garnish with chopped corriander leaves and serve with rice

RADISH, PEAS CURRY

INGREDIENTS
Radish : 3( cut into pieces)
Green peas : 1 cup
Tomato, onions : 1 chopped
Green chillies : 2
Turmeric powder : big pinch
Chilli powder : 1tsp
Cumin seeds : 1 tsp
Garam masala : 1 tsp
Curry leaves : 2 strings
Corriander leaves : 1/4 cup
Salt to taste.
Oil : 2tsp
Heat oil in the pan and add cumin seeds,onion and curry leaves.
Fry till it becomes light brown colour.
Then add tomatoes and allow to cook it for 5 minutes.
Now add radish pieces,green peas,turmeric powder and fry it for more 5 minutes.
Also add 1 cup of water for gravy,chilli powder,salt and mix well. Cover it with a lid.
Cook it for 10 minutes.
Then add garam masala and garnish with corriander leaves

BEANS CARROT FRY

INGREDIENTS
Beans : 1 cup (cut into pieces)
Carrot : 1 cup (cut into pieces)
Onion : 1 (chopped)
Cumin, mustard seeds : 1tsp
Turmeric powder : 1/4 tsp
Chilli powder : 1 tsp
Ginger garlic paste : 1 tsp
Dry coconut powder : 1 tsp
Corriander powder : 1tsp
Curry leaves : 2 strings
Oil : 2tsp
Salt to taste.
DIRECTION TO PREPARE:
Heat oil in the pan and add cumin, mustard seeds.
Thereafter add onions and fry till it become light brown colour.
Then add ginger garlic paste, turmeric powder, curry leaves one by one and mix well.
Now add beans and fry it for 5 minutes. Then add carrot, salt, chilli powder, corriander powder and mix well.
Fry it for more 10 minutes.

POTATO SNACK

INGREDIENTS :
Potatoes : 2
Bread slices : 3 (powdered)
Green peas, vermicelli : 1/4 cup each
Onion : 1 chopped
Maida, cornflour : 1 cup (mix)
Green chillies : 3 chopped
Ginger garlic paste : 1/2 tsp
Garam masala, ghee : 1 tsp each.
Corriander leaves : 1/4 cup
Oil : sufficient deep fry.
Salt to taste.
DIRECTION TO PREPARE :
 Boil the potatoes and peel it, also make it as paste.
Take a pan and heat oil on it. To this add chopped onions, green chillies and green peas.
Fry till it becomes light brown colour.
Also add ginger garlic paste, garam masala, salt, potato paste, powdered bread and fry it for 10 minutes at low flame.
After 10 minutes add corriander leaves, ghee and mix well. Allow it to cool and make it into round balls (desired shape)
Now take corn, maida flour, salt into another bowl and make it into paste hardly.
Now dip the round balls into the paste and also in vermicelli.
Heat oil in the heavy bottomed pan for deep fry.
Fry the balls in oil till it becomes light brown colour.

SEMIYA CUTLETT

INGREDIENTS:
Semiya : 3 cups
Maida flour : 1/2 cup
Bread powder : 1 cup
Potatoes : 3
Green peas: 1/4 cup
Carrot : 2
Corriander, mint leaves : 1/2 cup
Chilli powder: 2 tsp
Oil : sufficient to fry
Salt to taste.
DIRECTION TO PREPARE :
Boil potatoes, green peas, carrots and make it into paste. Keep it aside.
Also boil semiya and keep it aside
In boiled semiya add corriander, mint leaves, salt, chilli powder. Mix it well till it becomes smooth.
To this add the firstly prepared potato paste.Now mix the maida flour with water in another bowl.
Now the mixed paste should be made into cutlet shape.
Dip this in the maida paste and then in bread powder.
Fry it in the pan by adding oil both sides.
Now the hot cutletts are ready to serve.

TOMATO EGG CURRY

INGREDIENTS:
Eggs : 3
Tomatoes : 1/4 kg ( cut into small pieces)
Cumin, mustard seeds : 1/2 tsp
Curry leaves : 2 strings
Oil : 2 tsp
Chilli powder : 1 tsp
Salt to taste
Ginger garlic paste : 1 tsp
Sajeera powder : small pinch
Turmeric powder : pinch
Corriander powder: 1/2 tsp
Corriander leaves
DIRECTION TO PREPARE:
Boil eggs and keep it aside.
Heat oil in the pan and add cumin, mustard seeds, onions.
Fry till it becomes light brown colour.
Then add ginger garlic paste, turmeric powder, curry leaves, tomatoes and fry it for 10 minutes.
Also add salt, chilli powder, corriander powder and sajeera powder.
Mix it well. Now add the boiled eggs and mix it. After 2 minutes garnish with corriander leaves.

BENDI - TOMATO CURRY

INGREDIENTS:
Ladies fingers: 1/4 kg
Tomatoes: 2 (chopped)
Potatoes : 2
Chilli powder : 1tsp
salt to taste
Corriander powder : 1/4 tsp
Black gram : 1/4 tsp
Cumin, mustard seeds : 1 tsp
Curry leaves: 2 strings
Coconut powder : 1 tsp
Oil : 2 tsp,  corriander leaves.
Turmeric powder : small pinch
DIRECTION TO PREPARE :
Heat oil in the pan and add mustard, cumin seeds, black gram.
Fry till it become light brown colour, then add chopped onions, potatoes, turmeric powder, curry leaves,
bendi pieces and fry it for ten minutes without covering a lid'
Now add chopped tomatoes and fry it for more 5 minutes.
Finally add salt, chilli powder, coconut powder, corriander powder and fry it for 2 minutes.
Then garnish with corriander leaves.

ALOO BESAN CURRY

INGREDIENTS;
Potatoes : 1/4 kg
Onion :1  ( chopped)
Besan powder :1/4 cup
Cumin seeds : 1 tsp
Black gram : 1 tsp
Ginger garlic paste : 1 tsp
Curry leaves : 2 strings
Turmeric powder : pinch
Chilli powder : 1 tsp
Salt to taste
DIRECTION TO PREPARE :
Firstly peel the potatoes and cut into pieces.Allow to soak in water.
Heat oil in the pan and add cumin seeds and black gram.
Fry till it becomes light brown colour.
Then add onions,currry leaves,ginger-garlic paste and fry it for 2 minutes.
Also add turmeric powder,potatoes and fry it for 5 minutes at low flame.
Now add salt,chilli powder and besan powder.
Fry it for more 5 minutes.
Finally garnish with corriander leaves

KHEERA-CARROT CURD RICE

INGREDIENTS :
Rice : 1cup ( cooked )
Yogurt : 2 cups
Kheera, carrot : 1/4 cup ( each )
Green chilli : 2
Ginger : a small piece
Asafoetida : a pinch
Shonthi powder : 1/4 tsp
Cumin,mustard seeds : 1 tsp
Cury leaves : 2 strings.
Salt to taste.
oil : sufficient
DIRECTION TO PREPARE :
Firstly chope kheera and carrot into small pieces.
Mix rice,yogurt,salt and chopped kheera.
Heat oil in the pan and add cumin,mustard seeds,curry leaves .
Let it fry for 2 minutes.
Then add chopped carrot,green chillies,ginger pieces one by one and fry it.
Now add asafoetida and shonthi powder.
Add this mixture to the curd rice.
Tasty kheera-carrot curd rice is ready.

BADAM PUDDING

INGREDIENTS :
Almond seeds : 2 cups
Condensed milk : 5 cups
Sugar : 1 cup
Cream : 1/2 cup
Corn flour : 3 tsp
Eggs : 1
salt : a pinch
Pista pieces : 1/2 cup
Saffron : 1/2 tsp ( soak in milk )
DIRECTION TO PREPARE :
Blend 1/2 cup of milk and almond seeds with the help of mixer into fine paste.
Take this paste into a jar and add milk,sugar,cream.
Mix it well and kept at low flame.Stirr it continuosly slowly.
Take another jar and mix almond seeds and corn flour.
Now add all the ingredients and badam milk in the jar.
Cook it at low flame for 5 minutes.
Cool it and kept it in freezer.
Before serving you can garnish with pista and saffron.

BLACK PEPPER RICE

INGREDIENTS :
Rice : 3 cups (cooked)
Ghee : 1 1/2 tsp
Cumin seeds : 1 tsp
Mustard seeds ; 1/2 tsp
Black pepper : 1 1/2 tsp
Seasame seeds : 1 1/2 tsp
Curry leaves : 2 strings
Salt to taste
DIRECTION TO PREPARE :
Fry black pepper,seasame seeds,curry leaves for 2 minutes in a pan and keep it aside.
Blend them with the help of a mixer.
Heat ghee in the pan and add mustard,cumin seeds and fry it.
In this add cooked rice,blended powder,salt and cook it for 2 minutes.

BANANA ICE CREAM

INGREDIENTS :
Banana :1
Sugar : 2 tsp
Vanilla ice cream : 1 cup
Pista,kissmiss : 1/4 cup
Almond seeds : 1/4 cup
DIRECTION TO PREPARE :
Soak the almond seeds in water and peel it.
Take the non-stick with water and add sugar.
Let it melt at low flame.
Now cut the banana into 4 long pieces and add it to the melted sugar.
Take another dish with vanilla and pista.
To this add the banana and the melted sugar paste.
Garnish with kissmiss and almond seeds.
You can also add ice cubes and serve it.

SPICY EGG POKODI

INGREDIENTS
Eggs :4
Oil : sufficient to fry
Besan powder : 1 cup
Chilli powder : 1 tsp
Salt to taste
Baking soda : 1/2 tsp
Onions : 1
Tomato :1
Corriander Leaves : 1/4 cup
DIRECTION TO PREPARE ;
Boil the eggs and keep it a side.
Chope the onion, tomato, green chillies and keep it aside.
Take besan powder into a jar mix with 1 tsp of oil, chilli powder, salt, baking soda, and water.
Make it into paste softly.
Cut the boiled eggs into 2pieces and seperate the yellow yolk and also make it into powder.
Add salt and powdered yolk to the chopped onions. Mix it well.
Then add the mixed mixture in the middle of the egg and dip in the besan paste and fry it deeply.
Then cut it into small pieces. Finally garnish with onions, tomatoes, and corriender leaves.

EGG PAKODI

INGREDIENTS ;
Eggs : 8
Oil : sufficient to deep fry.
Besan powder : 2 cups.
Chilli Powder : 1 tsp
Salt to taste
Baking soda : 1/2 tsp
DIRECTION TO PREPARE;
Boil the eggs and keep it a side.
Take besan powder into a jar and mix with 1 tsp of oil, chilli powder, salt, baking soda and water.
Make it into paste softly.
Heat oil in the heavy bottomed pan.
Then dip the boiled eggs into the mixed paste and fry in the oil till it becomes light brown colour.

PALAK VADA

INGREDIENTS:
Wheat flour : 1 cup
Yoghurt : 1cup
Palak : 2 cups (chopped)
Ginger : 1 small piece
Green chillies : 6 (Chopped)
Salt to taste
Oil sufficient to deep fry.
Cumin seeds : 1tsp
DIRECTION TO PREPARE;
Choped the ginger and palak into small pieces.
Then blend the ginger, green chillies, salt, cumin seeds in the mixer.
Now mix the wheat flour with yoghurt and blended paste.
Also add the chopped palak leaves to this paste.
After 10 minutes heat oil in the bottemed pan. then make the mixed paste into designed shape,
fry in the oil till it becomes brown colour.