STUFFED BRINJAL CURRY

.

Ingredients:

1/4 kg purple brinjals, wash, make + quarters with stalk intact

small lemon sized tamarind, extract pulp

1 1/2 tbsps oil

1/4 tbsp grated jaggery (optional)

For stuffing:

1 tbsp dhania pwd

1 1/4 tbsp roasted peanuts

1 1/2 tbsps roasted til/nuvvulu

1/4 tsp methi pwd

1/2 tsp jeera pwd

1 tsp ginger garlic paste

1 large onion, chopped

1/4 tsp garam masala (elaichi, cinnamon, cardamom)

1 1/4 tsp red chilli pwd

salt to taste

For poppu/tadka/seasoning:

1/2 tsp mustard seeds

3 crushed garlic cloves

a sprig of curry leaves

1 Make a paste with all the stuffing ingredients. Make a + slit in each brinjal, place stuffing as shown in the image above and keep aside
.2 Add oil in a vessel, add mustard seeds and let them splutter. Add crushed garlic and curry leaves and toss them for a few seconds till the flavors come out. Place the stuffed brinjals in the oil and cook on medium high flame for 2 mts. Now, cover with lid and let them cook on medium low flame for 15 mts. Keep checking in between and stir fry to ensure the brinjals don’t burn or stick to the pan
.3 Add the tamarind extract along with two cups of water and jaggery. Bring to a boil and reduce flame. Place lid and cook over low flame for 15-18 mts. Remove lid and cook for another few mts if it appears still watery. Let the brinjals cook till you achieve a thick gravy consistency. Turn off heat
.4 Serve with rice or rotis.

DRUMSTICKS CURRY (Mulakkaya curry)

INGREDIENTS :

Drum Sticks:3
Onion:1/4kg
Tomato:1/4kg
Green chillies:6
Salt:according to taste.
Chilli powder:according to taste.

Oil: 2tsp

Turmeric – pinch

Curry leaves -2 strings

DIRECTION TO PREPARE :

1.Chop the drumsticks into finger sized bits,onions,tomato.

2.Heat the oil in a pan.
3.Once its heated add the green chillies and curry leaves once the mustard seeds pop.

4.Now add onions, turmeric and fry till they are light brown . Now add the drumstick pieces and cook for about 3 mins
5.Now add the tomatoes, salt,chilli powder and cook for 3 mins.

6.Now add water,cook for 5-15mins on a low flame with lid on stirring occassionally.
7.U can garnish with coriander leaves if you want and serve it.

ALOO-GOBI CURRY

Ingredients
cauliflower-1 Tomato - 2
Potato - 1
Onion - 1 big
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Red Chilli powder - 1 tsp
Amchur powder - 1/4 tsp
Turmeric powder - 1/2 tsp
GingerGarlic paste - 2 tsp
Frozen Peas - 1/2 cup

DIRECTION TO PREPARE :

1) Take a microwave safe bowl and wash cauliflower florets. Add very little water to the bowl. Place a plate or lid covering the bowl and microwave for about 4-5 minutes.

2) After the cauliflower is steamed, add salt to the same and mix well.

3) Peel the potato and dice into bite sized cubes. Add diced potato, salt and little water to a microwave safe bowl and microwave for about 2-3 minutes.

4) Take a pan and add oil to the same. Add Jeera and turmeric to the pan.

5) Add dice onion to the pan and fry until onions become transluscent. Add ginger garlic paste and fry until raw smell disappears.

6) Add diced tomatos to the pan and put the lid on. Let the gravy cook until you see oil seperating from the gravy.

7) Add all the masala powders, peas and salt to the Gravy. Put the lid back and let the curry cook for 2 mins.

8) Add potato cubes to the pan and continue to cook for 5 mins.

9) Take the steamed cauliflower florets and add it to the curry. Gently mix the gravy and florets. Make sure the florets donot get mushy. Cook the curry for a while until the florets are cooked and get a good coating of the gravy. Garnish with Cilantro.

NOTE : This curry tastes great with chapati or paratha.

SOYS-CHUNKS VEGETABLE PULAO

Ingredients:

1) 3 cups basmati rice – washed and soaked in water for 15 mts
2) 1 cup dried soya chunks – washed and boiled in water till soft
3) 2-3 tbsp ghee
4) 1 tsp shah jeera
5) 2 bay leaves
6) 2 big onions finely sliced
7) 1 tbsp grated ginger
8) 3-4 green chillies slit length wise
9) 1 cup chopped mixed vegetables like beans, green peas, carrots or potatoes
10) ½ tsp turmeric powder
11) salt to taste
12) 3-4 tbsps of fresh mint leaves (pudina)
13) 3 cups of freshly extracted coconut milk
14) 2 ½ cups water
15) 2-3 tbsps lemon juice
16) fresh coriander leaves for garnish
17 )3-4 bread slices (cubed and lightly fried in ghee) – optional
18 )8-10 cashewnuts (lightly roasted in ghee till golden brown)
For Masala Powder (lightly dry roast in a pan and grind to a fine pwd)
2 green cardamoms
4 cloves
2” cinnamom stick
3-4 pepper corns
1/4 tsp fennel seeds (optional)
1 tsp coriander seeds
1/2 tsp cumin seeds
1-2 dry red chillis
DIRECTION TO PREPARE :

11  Heat ghee in a heavy bottomed vessel. Add shah jeera and bay leaves and stir for a few seconds till the jeera splutters. Add the sliced onions, grated ginger and green chillis. Saute the onions till they turn pink.
2 Add the mixed vegetables and on medium heat, let them cook. Add salt and keep covered for 4-5 mts.
3 Add turmeric pwd, masala pwd and combine well. Stir fry for a minute.
4 Add the cooked soya chunks and keep covered for 2 mts. Add the mint leaves and combine.
5 Add the coconut milk, let it come to a boil, reduce heat and add the water. Bring to a boil again.
6 Add the drained basmati rice and mix well. Add salt, if required, at this stage. Reduce heat to medium and let it cook covered with lid.
7 Finally, once the rice and vegetables are cooked, add the lemon juice, fried bread cubes, fried cashewnuts and garnish with fresh coriander leaves.
8 Serve with raita, mixed vegetable curry or chicken curry.

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.

BREAD ROLLS

INGREDIENTS :
Bread slices :8
Potatoes :3 (boiled)
Green chillies : 3 ( chopped )
Ginger : 1 small piece.
Garlic : 1 tsp( paste )
Coriander,mint leaves : 1 tsp ( chopped )
Salt to taste
Oil : sufficient to fry.
DIRECTION TO PREPARE :
Mix all the ingredients except oil and bread.
Soak bread slices in water for a minute.
Take each soaked slice and add 1 tsp of mixed mixture and make it into rolls.
Heat oil in the heavy bottomed pan and add the rolled slices.
Fry till it becomes golden brown colour.

MANGO PANNA

INGREDIENTS :
Raw mango : 1
Mint leaves : 1 cup
Black salt : 1/2 tsp
DIRECTION TO PREPARE :
Boil the raw mango,then peel it and make it into paste.
Blend the mint leaves with the help of mixer.
Now take a glass and add 2 tsp of mango paste,1 tsp of mint paste and black salt.
Mix it well.
Garnish with mint leaves.
Now the mango panna is ready.

WATER MELON SORBET

Watermelon pieces : 2 cups
Condensed milk  : 1/2 cup
Milk maid : 1 cup
Glucose powder : 3 tsp
 DIRECTION TO PREPARE;
Remove the seeds of water melon and add condensed milk,milk maid, and glucose powder.
Blend them with the help of mixer.
Then take this juice into the ice tray.
Keep it in deep freeze.
After that the watermelon cubes can be taken into cups.
Now you can serve the cool watermelon sorbet.

PINEAPPLE CANDY

Pine apple :1
Sugar : 3 cups
DIRECTION TOPREPARE ;
Firstly peel the pineapple and cut into the round pieces.
In a bottemed pan add sugar and make it into stringy.
Then dip the pineapple pieces in the paste.
Cut them into pieces and kept them in freezer.
Next day it will be sweet
Then pineapple candy is ready.
serve it cool.

BESAN KOFTHA

INGREDIENTS :
Bengal gram : 2 cups. (Senaga pappu)
Green chillies : 6
Cumin seeds :3 tsp
Asafoetida :a small pinch. (inguva)
Salt to taste.
Curry leaves : 2 strings
Coconut : 2 tsp ( chopped )
Oil : sufficient to deeply fry.
DIRECTION TO PREPARE :
Allow to soak bengal gram before night.
Then next day blend it in a mixer.
To this paste add curry leaves,green chillies,grated coconut,cumin seeds,salt and asafoetida.
Mix it hardly.
Then make the paste into round balls and cook them in a pressure cooker for 15 minutes.
Then fry them on a pan deeply.
You can also garnish with corriander leave
Serve with tamato or chilly sauce.

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SOYA MANCHURIA

INGREDIENTS :
Soya chunks : 1 cup.
Corn flour :2 tsp.
Wheat flour :4 tsp.
Salt to taste.
Black pepper powder : 2 tsp.
Green chillie :1/4 cup ( chopped ).
Soya sauce :2 tsp
Ginger : a small piece (grated)
Azinameto : a small pinch.
Oil sufficient to fry.
DIRECTION TO PREPARE :
Soak the soya chunks in boiled water for 15 minutes,then remove from water and keep it in another bowl.
Mix wheat flour,corn flour,black pepper powder with the help of water.
Heat the oil in the heavy bottomed pan.
Then take the soya chunks one by one and dipped into the mixed paste.
Allow it to fry in oil till it becomes light brown colour.
Now take another pan and heat 1 tsp of oil,then add ginger,green chillies to fry.
After 2 minutes add soya sauce,azinameto,salt and 2 tbs of water to it.
To this,add fried soya chunks.

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ATUKULA VADALU

INGREDIENTS :

Poha( atukulu) : 1 cup.

Corn flour :1/4 cup.

Rice flour,besan powder :1/2 cup (each).

Potato,carrot,onion 1 (each) .

Ground nut :  2 tsp.

Green chillies :4

Cumin seeds :1 tsp.

Curry leaves :4 strings.

Salt to taste.

Oil : sufficient to fry

DIRECTION TO PREPARE :

Firstly fry ground nuts and keep it a side.

chope carrot,onion,chillies,potato and keep it aside.

Heat oil in the pan and add poha,cumin seeds,ground nuts, curry leaves,chopped chillies,onions,potatoes and carrot.

Fry till it becomes light brown colour at low flame,also add salt to it.

Put off the stove and cool it.

Then add rice,besan,corn flour and mix well with the help of water.

Make it into flat pieces.

Heat oil in the heavy bottomed pan and fry the flat pieces till it becomes brown colour.

Then u can serve hotly!!!!!!!!!

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ICE CREAM FRUIT PUNCH

INGREDIENTS;
Orange juice : 1/2 cup
Pine apple juice : 1/2 cup
Pomeegranate seeds juice : 1/4 cup
Venilla  ice cream : 1 cup
Strawberries : 4
DIRECTION TO PREPARE
Take a bowl and add orange, pine apple, and pomegranate seeds juice.
Mix it well. Now take a juice glass and add one spoon of venilla  ice cream.
Then add the mixed juice.
finally garnish with strawberries.

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COCONUT BEANS CURRY

INGREDIENTS ;
Beans : 1/4 kg
Coconut : 1 cup (grated)
Onion : 1
Green chilli : 2
Ginger garlic paste : 1 tsp
Curry leaves : 2 strings
Corriander leaves : 1 cup
Chilli Powder : 2 tsp
Turmeric powder :1/4 tsp
Salt to taste
Oil : 3 tsp
Water : 1 cup
DIRECTION TO PREPARE:
Chope onions, beans into small pieces.
Heat oil in the pan and add green chilli, chopped onion and fry till it becomes light brown colour.
Then add beans, salt, chilli powder, turmeric powder and mix it well.
Then add water and cook it for 10 minutes.
To this add ginger garlic paste and grated cononut.
Fry it at low flame. Garnish with corriander leaves and curry leaves.
Note : This will be more taste with parathas or chapathi.

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ALOO PAKODI

INGREDIENTS:
Bengal gram: 1 cup
Potatoes : 1/4 kg
Onions : 6 chopped
Corriander seeds : 2 tsp
Green chillies : 10
Ginger : 1 small piece
Curry leaves : 2 strings
Chilli powder : 1 tsp
Baking powder : 1/2 tsp
Garlic : 6 pieces
Salt to taste.
DIRECTION TO PREPARE :
Allow to soak bengal gram ( senaga pappu) and a fist of rice for 5 hours.
Boil potatoes and peel to make it paste.
Wash the soaked bengal gram and add ginger, garlic, corriander seeds.
 Blend it into paste with the help of mixer not so soft (hardly)
To this paste add chopped onions, green chillies, curry leaves, baking soda, chilli powder, salt and potato paste. Mix it well. Make the paste into small round balls.
Heat oil  in the pan and fry the small round balls till it becomes light brown colour.
Then you can serve hotly.
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PALAK BESAN FRY

INGREDIENTS;
Palak : 2 cups (Cut into small Pieces)
Besan flour : 1/2 cup
Onion : 1 (chopped)
Oil : 1 tsp
Curry leaves : 2 strings
Chillies : 3
Red chillies : 2
Garlic : 3 pieces (grated)
Cumin, mustard seeds : 1/2 tsp.
Turmeric a small pinch
Salt to taste.
DIRECTION TO PREPARE :
Heat oil in a pan and add cumin, mustard seeds. Also add green, red chillies and fry for 1 minute.
Then add curry leaves, turmeric powder, onions one by one and fry it till turns light brown colour.
Add garlic and palak leaves. Mix it well and add salt.
Cover the pan with a lid and cook it for 10 minutes.
Then mix besan powder and cook for more 10 minutes.

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FRUIT CUSTARD

INGREDIENTS
Milk: 1 ltr
Sugar : 200 gms
Custard powder : 100 gms
Apple : 1
Banana : 2
Pine Apple : 1 cup pieces
Strawberries, black grapes, green grapes : each of 1 cup
Kismiss : 1 cup
Sponge cake : 3 pieces
Cherries : 4
DIRECTION TO PREPARE:
Cut the apple , banana, pine apple into pieces.
Take a flat bottomed dish and add sugar, milk at a low flame and boiled it.
Take a half cup of hot milk and add custard powder. Mix it well.
Cool it and add chopped fruit pieces, strawberries, grapes, cherries and cake pieces.
Mix it well. Keep it in freezer for 3 to 4 hours.
Then you can serve.

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FINGER CHIPS

INGREDIENTS :
Potatoes: 2 (big)
Chilli Powder:1/2 tsp
Black pepper(miriyalu): 1/2tsp
Salt to taste
Oil: sufficient to fry.
DIRECTION TO PREPARE:
Peel the potatoes and cut into straight long pieces.
For this mix salt chill powder and keep it a side.
Heat oil in the pan, add potato pieces and fry it till it becomes light brown colour.
Garnish with black pepper powder and serve it.

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PANEER BUTTER MASALA

INGREDIENTS :

Paneer :100 gms (cut into pieces)

Butter : 1 tsp

chilli powder :1 tsp

salt to taste

turmeric powder :a small pinch

onion :2 ( pureed )

coriander leaves : 1/4 cup

curry leaves :2 strings

oil :50 gms

cashew nuts :50 gms(powdered)

tomatoes :100 gms (pureed)

garam masala powder :1 tsp

butter : 2 tbs

ginger-garlic paste :1 1/2 tsp

DIRECTION TO PREPARE :

Cut paneer into pieces and fry.

Heat butter in heavy bottomed dish and add onions puree and fry it till becomes light brown colour.

Add ginger garlic paste to the mixture and fry it for some time.

Then add the chilli powder,coriander leaves,cashew paste,tomato puree,turmeric powder,garam masala powder,salt and fry it for some time.

Add the soaked paneer pieces,little water and allow it to cook til the gravy becomes semi-solid.

paneer butter masala is ready!!!

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TOMATO SOUP

INGREDIENTS  :
Tomatoes :1/4 kg
Corn flour :1 tsp
Butter :1 tsp
Mint leaves
Black pepper powder :small pinch
Salt to taste
DIRECTION TO PREPARE :
Boil the tomatoes in water for 10 min.
Then immediately transfer them into cold water.
Peel the skin and cut them into small pieces.
Now take a pan with water and boil it,then and add chopped tomatoes.
Add mint,pepper and salt to the boiling mixture.boil for about 5 to 6 min.
Cool and blend the tomatoes with the help of a mixer.
Sieve the blended mixture to discard the seeds.
Garnish with butter and serve hotly!!!!!!!

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GODHUMA LADDU

INGRGEDIENTS :
Wheat flour :3 cups
Sugar :2 cups
Elaichi :1 tsp (powdered)
Ghee :3/4 cups

DIRECTIONS TO PREPARE :
Make a fine powder of sugar in a mixer,you can also add the elaichi seeds in the blender and powdered it along the sugar.
In a heavy bottomed pan add 2 tsp of ghee and roast the wheat flour on low flame till it vary slightly brown  colour.
The whole roasting takes about 30 min or more.
Add the 1 cup of melted ghee to the roasted flour and mix thoroughly with a spoon.
Once the flour is warm enough to handle add the powdered sugar and elaichi powder to the flour mixture.
This mixing has to be done with hand.
Mix such that there are no lumps formed by the ghee and sugar is evenly mixed.
Immeadiately when mixture is still warm,taking till mixture at a time, form laddus using your palms.

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KAJU BURFI

INGREDIENTS :
Cashew :2 cups.
Sugar :1 1/2 cup.
Water : 3/4 cup.
about 20 strings of saffron(kumkumapuvvu)  (optional ).

DIRECTION TO PREPARE :
Grind the cashewnuts into powder.
On very low heat in a heavy bottom pan roast the cashew nut powder for about 4 minutes.
In a pan boil the sugar and water together cook till  untill it becomes sticky syrup (it should not become stringy).
Next add the saffron to the syrup  and mix it well.
Add the cashew powder to the syrup and mixx it well.
Make sure that there are no lumps.
To check the right consistency take the little mix in spoon.
You should be able to roll this into soft ball.
Next spread the mix quick to the greased plate,spread before the mix cools off..
Allow burfi to cool and then cut them in the shape as you like.!!!!!!!!!

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CAPSICUM PANEER CURRY

INGREDIENTS :
Capsicum :1 cup ( pieces)
Paneer :1/2 cup ( pieces )
Onion :1 ( cut into pieces )
Turmeric :1/4 tsp
Salt to taste
Chilli powder :1 tsp
Masala powder 1/2 tsp
Coriander powder(dhaniyalu) :1 tsp
Cumin seeds(jeelakara) :1 tsp
Ginger-garlic paste :1 tsp
Oil: 2 tsp
DIRECTION TO PREPARE :
Chope the onions.cube the paneer.slice the capsicums.
Heat oil in the pan and add cumin seeds.
When it splutters then add the grated onions till it turns to golden brown colour.
Add ginger-garlic paste and fry it for some time.
Add the sliced capsicum and fry for 2 minutes.
Add the pured tamatoes and salt. cook it well.
Lastly add the pioneer pieces and let it cook in the masala.
Garnish with corinader leaves

This is a favourite dish at all parties..!!!!!!!!
Note :This is very taste with Parathas.

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CHICKEN CUBE KEBABS

INGREDIENTS :


Chicken breast :500 gms
garlic clove :1 piece
white pepper :1/4 tsp
oil :2 tsp
lemon juice :3 tsp
capsicums :2
tomatoes :2
salt to taste
DIRECTION TO PRREPARE :
cut the chicken breast into half inch cubes.
Grind the garlic clove and white pepper to a paste.
Add the garlic paste, oil,lemonjuice and salt to the chicken.
Mix well and marinate for 45 minutes.
Slice the tomatoes and capsicum.
Thread the chicken  cubes intermittently with slice of tomato and capsicum onto the skewers and barbeque till done.
Barbequing brings out the exquisite flavour of tomatoes and capsicum.
Baste and turn untill a delicate brown colour is attained.
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