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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