RAITA

Sorry!!!!!The image will be uploaded in afew days......

INGREDIENTS:

Yogurt-------------------------1/2 cup of standard measuring cup thick

Carrot-------------------------1/8 cup of standard measuring cup grated

Red Onions-------------------1/2 cup of standard measuring cup chopped

Cucumber---------------------1/4 cup of sandard measuring cupsliced thinly

Tomatoes---------------------1/2 cup chopped

Coriander,Parsley leaves----for garnishing

Salt----------------------------to taste

Water-------------------------as required

Punjabi garam masala-------1/2 tsp


DIRECTIONS:

1.Chop Onions,Grate carrot,Slice cucumber and place them in a bowl.

2.Add chopped coriander,parseley leaves.

3.Add thinly chopped tomatoes also to it.

4.Now add yogurt and mix well.

5.Add enough water depending on your choice.

6.Add Salt,Garam masala and serve with any variety of biryani/pulao.

MIRYALU/PEPPER CHARU/RASAM

INGREDIENTS:

Tamarind--------------------key lime size
Pepper powder--------------1tsp
Red chillies------------------3
Cumin,mustard seeds-------1/2 tsp
Garlic pods-------------------3 medium ones
salt----------------------------to taste
Curry leaves------------------few
Oil-----------------------------2tsp
DIRECTIONS:
1.Heat oil in a pan .

2.Add cumin,mustard seeds once the oil is hot.

3.Add redchillies and pepper powder.

4.Add chopped garlic and fry for few minutes.

5.Be sure to keep the heat on low.make tamarind extarct.

6.Add curry leaves and immediately add tamarind extract.

7.Add 2-1/2 cups of water and salt.

8.Let it come to boil.Add 1/2 tsp sugar/jaggery or anything else depending on your taste.

9.Add turmeric and turn off.

10.Serve hot with plain rice.

PAV BHAAJI

SERVES:4 -5 PEOPLE

INGREDIENTS:

Pav ---------------------1 packet(contains 16 slices)

Tomatoes------------- 2 big ones

Onions-----------------2 big ones(1 chopped &1 sliced)

Carrots----------------1 big one

Potato-----------------2 large ones

Beans------------------12-18 chopped

Peas--------------------1/2 cup of standard measuring cup

Cloves,Cinnamon-----6 sticks each

Coriander seeds--------1-1/2 tbp

Green chillies-----------5

Red chilli powder--------1 tsp

Peppercorn--------------1/2 tsp

Cumin seeds-------------2 tbp

Ginger garlic paste-------1 tbp

Lemon Juice-------------1 tbp

Pav bhaji masala---------1 tsp

DIRECTIONS:

For Making Bhaji:

1.Clean and peel the skin of carrot,potato,onions sliced and chop them to medium sized pieces.

2.Boil water in a presuure cooker and add carrots,potatoes,peas,beans,cauliflower,big tomatoes.

3.Turn off when it comes to 3 whistles and dont let pressure go out.

4.Now heat oil in a pan and add coriander seeds,peppercor,green chillies,cloves,cinnamon, 1tbp cumin seeds and fry till seeds start turning light brown.

5.Grind them to a fine powder and add boiled&cooled tomatoes to them.

6.Grind the tomatoes along with the powder and make smooth puree adding little water.

7.Now after letting them to coool down drain out the water from boiled vegetables and mash them.You should be able to leave small lumps of potatoes.Donot make like a paste.

8..Heat oil in a wide vessel and add cumin seeds,onions and fry till they turn golden brown.

9.Add ginger garlic paste,mashed vegetables and fry for few minutes.

10Now add the tomato puree and let it come to boil.

11.You may add water to get required consistency.

12.Now add the pav bhaji masala,enough salt ,chilli powder.Add depending on your taste.

13.Turn off and pour lemon juice and mix well.

14.Transfer to small serving balls with coriander and chopped onions on the top.

15.Can add either butter or ghee for nice flavor.

For Making Pav:

1.Cut the pav into half along vertical direction making 12 pieces from 1 packet of 6.

2.Heat a wide pan and melt either butter or ghee.

3.Place the slices on the pan and see that all the sides are properly cooked.

4.Transfer to serving plate.

5.Have fun with Pav and Bhaji together.

WHEAT/GODHUMA HALWA

SERVES: 5 people

INGREDIENTS:

Wheat flour---------1/4 cup of standard measuring cup

Sugar----------------1/4 cup of standard measuring cup or less

Milk-----------------1/2 to 3/4 th cup of standard measuring cup

Cardommon--------3

Cashews------------10

Ghee----------------2 tbp(unmelted)


DIRECTIONS:

1.Take 1/2 tsp of ghee in a wide pan.

2.Fry the broken cashews in ghee when it comes to melt.

3.After they turn to light golden brown transfer them to a small bowl.

4.Now add the remaining 1-1/2 tsp of ghee and melt it.

5.Measure wheat flour and fry in the ghee.

6.Fry till u get nice smell and turn off.

7.Boil the milk in a pan and cardommon.and add sugar and let it come to full boil

8.Now add the flour to milk and mix well so that no lumps are formed and it becomes like a smooth paste.

9.Turn off and gaarnish with fried cashews.

TOMATO RICE/BATH

SERVES: 4-5 people

INGREDIENTS:

Sona Masuri/Basmathi Rice-----------1-1/2 cup of standard measuring cup

Tomatoes Medium Size----------------4

Onion sliced-----------------------------1 big one

Bay leaves-------------------------------4

Cashew,Almonds-----------------------6-8 chopped

Cumin seeds----------------------------1 tbp

Cloves,Cinnmon,Cardommon---------6 each

Red chillies------------------------------4

Red chilli powder-----------------------1tbp

Garlic Cloves sliced --------------------3

Garam Masala--------------------------2 tsp

Coriander powder----------------------1 tbp

Pulav Masala---------------------------1 Tbsp

Salt-------------------------------------as per tastes

Coriander Leaves--------------------- for garnishing


DIRECTIONS:

1.Clean and Soak rice in water for 1 hr minimum.

2.Chop onions,tomatoes and keep them aside.

3.Heat oil in a pan and add cumin seeds,cashew,almonds,bayleaves,cloves, cinnamon, cardommon.

4.Fry till the cashews start to turn light brown.

5.Add redchiilies and onions.


6.Fry till they turn transperent and add garam masala powder,chilli powder,pulao masala,coriander powder,1/2 tsp tumeric

7.Fry till nice smell comes out.

8.Take chopped tomatoes in another pan and fry till they turn soft.

9.Now transfer soft tomatoes,Onion mixture to drained raw rice.

10Add enough salt and mix well.


11.Add 2-1/2cups of water and let it cook.

12.Serve hot with corinder garnished,lemon squeezed on it.

SPAGETTI WITH TOMATO PASTE

SERVES:2 People

INGREDIENTS:

Italian Pasta sausage-------1/2 cup or as much as you need

Onion-----------------------1

Garlic-----------------------2 pods

Oil--------------------------3 tbp

Spaghetti pasta------------1/3 of a packet

Vegetables -----------------2cups (all carrots,bellpeppers,cabbage,zuchini,broccoli)

Salt--------------------------to taste

Pepper----------------------1/4tsp

DIRECTIONS:

1..Boil water in bowl and add 1/2 tsp of oil.

2.Break the spagetti sticks to half and place them in boiling water.

3.Cook them depending on the time mentioned on the packet.

4.chop all the vegetables seperately and see if all them combinedly comes to 2 cups.

5.You can add more vegetables if u wish or no vegetables at all.

6.Heat oil in a wide pan and add garlic,chopped onions.

7.Fry till they turn transperent and add vegetables.

8.Fry them till they are cooked.

9.Add some salt,pepper and turn off.

10.Add the cooked spagetti to the cooked vegeabled and mix well.

11.Transfer to a plate and pour home made tomato paste/puree(Grind 1 boiled tomatoes,4 green chillies,mint leaves,inch ginger,salt,vinegar)as much as u want depending on your taste.

12.Serve hot with cheese sprinkled over the top if required

CHAAMAGADDA/TARO/ARBI PULUSU

INGREDIENTS:

Taro root/Arbi/Chamagadda ------------10-12 medium sized

Onions-------------------------------------1 big one

Red chilli Dry------------------------------4

Green chillies------------------------------5

Tomato-------------------------------------2 big and ripe

Tamarind----------------------------------lemon size

Mustard seeds-----------------------------1/2 tsp

Cumin seeds-------------------------------1 tsp

Methi Powder-----------------------------1/4 tsp

Hing/Aesfoetida--------------------------pinch

Green chillis------------------------------4-5 slit

Turmeric ----------------------------------1/2 tsp

Ginger garlic paste------------------------2 tsp

Coriander powder ------------------------1 tbp

sugar/jaggery-----------------------------2 tsp

Coriander leaves--------------------------to garnish

Oil------------------------------------------3 tbp

DIRECTIONS:

1.Clean and peel the skin of Arbi and cut them into medium size peices .

2.Place them in salted water to avoid changing color.

3.Clean and extract 1-1/2 cups of tamarind juice from tamarind and keep it aside.

4.Place the arbi pieces in a pressure cooker just half filled with water.

5.Turn off for 1 whistle.Dont take off the pressure.Its very important to boil them or else they will be hard enough.Or else you can either boil them for 8-10 minutes in hot boiling water.

6.Test whether its soft enough or not.When u cut it with a knife u should feel soft not like cutting raw potato.

7.Heat oil in pan and add red chilli, mustard seeds,Cumin seeds and onions .

8..Fry till they turn transperent then add little hing, green chillis, tomatoes, ginger garlic paste,red chilli powder.

9.After 7-8 mins add tamarind extract and some pressure-cooked water to it ( add little first and taste to add as much as u like )

10.Add coriander powder and enough salt,sugar.Cover and cook for 8-10minutes.taste it and see whether everythings correct.

11.When it comes to boil add Arbi pieces and see if gravy is enough for the pieces.

12.Boil it for 10-15 mins the pieces will make the gravy thick.

13Eating it after 30 minutes makes it taste better with rice.

MAKHANI/BUTTER CHICKEN CURRY

INGREDIENTS:

Chicken –------------------- 2 Lbs boned, and cubed

Yogurt------------------- -- -5 tbp

Tandoori masala –----------- 1 tbp(u can get in any store)

Garam masala powder --–-- 1 tbp

Lime juice –----------------- 2 tbp

Tomatoes-------------------2 boiled,pureed

Cinnamon--------------------4-5 sticks

Green chillies-----------------3-4 slit

Cummin powder ----------– 1 tsp

Butter –-------------------- 2 tbp

Oil--------------------------2 tbp

Onions –-------------------- 2, sliced

Ginger,Garlic paste----------2 tbp

Mustard seeds----------------1/2 tsp

Chilli powder –-------------- 1 tsp

Coriander powder –--------- 1 tsp

Turmeric powder – ---------1/2 tsp

Cashew nuts –--------------- 10

Almonds –------------------- 5

Coconut Cream –------------- 2 tbp

Coriander leaves –----------- 2 tbp chopped


DIRECTIONS:

1.Clean the chicken and keep it aside.

2.Take a deep wide bowl for marinating.Mix enough salt,1/4th tsp of turmeric,1/2 tsp of chilli powder,1 tbp og ginger garlic paste,2 tbp lime jiuce,1/2 tbp garam masala,1/2 tbp coriander powder and all yogurt till u get asmooth paste.

3.Drop the chicken pieces in the marinade and mix well to see that the pieces are well covered in spices.

4.Cover and place in refrigerator for 2-3 hrs and keep it out 1 hr before u start to cook.

5.Heat oil ,butter in a wide pan and add mustard seeds,cinnamon sticks,5 cashew chopped,onions,remaining 5almonds and 5 cashew paste,green chillies.

6.Fry till the onions turn translucent and the add 1 tbp of ginger garlic paste tomato puree,1/2 tsp red chilli,1/2 tbp coriander powder,1/2 tbp garam masala powder,tandoori masala,1/4 tsp turmeric powder,cumin powder.

7.Let it fry for few mins.

8.Now add the marinade chicken to paste and mix well with 2 cups of water.

9.Taste the gravy and see if salt/spices to be added.

10.After 10 mins add coconut cream to it and cook with the lid closed for 10 more mins or more till the pieces become tender and gravy starts to thicken.

11.Turn off and garnish with coriander leaves.

12.Serve hot with roti/rice

INSTANT PUNUGULU

These can be made in minutes without any kind of Idli/Dosa Batter. All u need is mix up all the ingredients and wait for min of 30mins and then either deep-fry in oil or shallow fry in Gunta Ponganala pan.I have tried both versions but would be posting the shallowfried punugulu picture.

SERVES:3-5 people

INGREDIENTS:

All purpose flour------------1/4 cup of standard measuring cup

Rice flour--------------------1/2 cup of standard measuring cup

Yogurt sour------------------1/2 to 3/4th cup of standard measuring cup

Salt---------------------------to taste

Cumin seeds-----------------1 tsp

Onions-----------------------1/2 cup of standard measuring cup chopped

Corinader leaves------------4 tbp chopped

Green chillies---------------8-9

Baking soda-----------------1/2 tsp

Oil--------------------------- for Deep-frying

DIRECTIONS:

1.Mix rice flour,all purpose flour,salt,baking soda properly.

2.Add chopped onions,green chillies,cumin seeds,Coriander leaves.

3.Mix well and add enough of yogurt and mix well with hands.

4.Add the yogurt slowly spoon by spoon now till consistency is thick enough like idli/vada batter and let it stand for 30 mins.

5..Now either deep fry in oil by dropping small balls. See these remains together like a ball.If not so add some flou and fry till they turn light brown.

6.Other way is to use Gunta ponganala/Paniyaram Pan.Drop small amount into the grooves and fry till both sides are done.serve hot with coconut chutney or ketchup

ALOO MATTAR

INGREDIENTS:

Potato---------------------------3 medium ones

Tomato-------------------------3 big ones

Peas-----------------------------1/4 cup of standard measuring cup

Onion---------------------------1 big one chopped finely

Green chillies-------------------3 depending on their spice level

Ginger---------------------------1" chopped finely

Garlic----------------------------3 pods chopped and crushed

Dry Red chillies-----------------3

Red Chilli Powder---------------1-1/2 tsp adjust

Curry leaves---------------------few

Coriander powder---------------1 tbp

Turmeric------------------------1/4 tsp

Cumin seeds--------------------1 tsp

Mustard seeds------------------1/2 tsp

Cumin powder------------------1/2 tsp

Cloves---------------------------2-3 powdered

Salt------------------------------to taste

Oil--------------------------------3 tbp

DIRECTIONS:

1.Clean,Peel and cut the potatoes and microwave in some water for 5-7 mins high.

2.Heat oil in a wide vessel and add cumin seeds,mustard seeds,dry red chillies, chopped onions, ginger, garlic, green chillies.and very little salt. Fry till onions turn translucent.

3.Now add turmeric,coriander powder,cloves powder,red chilli powder,cumin powder and fry for a minute.

4.Add the chopped tomatoes and stir fry till it gets mushy.Now add the microwaved potatoes,fresh peas and combine and cook covered on low heat for 3-4 minutes.

5.Stir once in a while and add salt and enough water to cover the potatoes and cook till the done and desired consistency.

6.Turn off heat. Garnish with chopped coriander leaves.Serve hot with rotis/chapatis/steamed white rice.

STUFFED BRINJAL/VANKAYA POORNAM CURRY

INGREDIENTS:

Violet Brinjals--------------10-12 fresh& small

Peanuts--------------------1/8 cup of standard measuring cup

Sesame seeds--------------1/4 cup of standard measuring cup

Tamarind------------------key lime size

Cashew nuts---------------8-10

Onion----------------------1 medium one chopped

Red chillies-----------------7-8

Coriander seeds-----------1 tbp

Mustard seeds-------------1/4 tsp

Cumin seeds---------------1/2 tsp

Cloves----------------------3

Cinnamon stick------------1 small one

Cardommon---------------1

Turmeric powder-----------1/4 tsp

Coconut powder------------2 tsp

Ginger garlic paste----------1 tsp

Methi seeds----------------few

Salt-------------------------to taste

Water-----------------------as required

Oil-------------------------as required

Sugar/Jaggery------------1/2 Tsp

DIRECTIONS:

1.Dry roast sesame seeds,peanuts,cashewnuts,coriander seeds,methi seeds seperately one by one.Donot try to roast them combinely.

2.Let them cool down and then transfer to blender.

3.Now seperately roast cloves,cardammon,cinnamon,redchillies,dry coconut powder together.

4.After cooling transfer them too to blender and make fine powder.

5.In 3 tbp of oil fry curry leaves,green chillies,chopped onions and fry till done.Transfer to the above ground powder after cooling and blend again together.Clean and extract thick tamarind juice.

6.Take about half the powder and mix with little tamarind juice and some water.See that the paste doesnot become watery.It should be thick enough.

7.Add enough salt to it and taste.It should be exactly little tangy,little sweet,little spicy.

8.Place a small amount of paste in each of the slit brinjals(slit them in perpendicular directions)

9.In a pan heat 2 tbp of oil and shallow-fry the stuffed brinjals till 3/4 th done and set aside.

10.Heat 1tbp of oil in a wide vessel and fry mustard,cumin seeds,onions,ginger-garlic paste for few mins.

11.Now add the other half of peanut-onion paste and let it boil with some water,salt,turmeric,remaining tamarind extract for 5-6 mins.

12.When done taste and add the spices accordingly and add the fried brinjals and mix well..owder,remaining tamarind juice,curd,turmeric and enough salt.

14.If neede add somewater and let it boil for 15 mins or so till they become tender.

14.Garnish with coriander leaves and serve hot with roti or rice.

Sending this to State special event

MANGO UPSIDE DOWN CAKE

INGREDIENTS:

Ripe mangoes sliced-------------1cups of standard measuring cup

All purpose flour-----------------3/4 cup of standard measuring cup

Lemon juice--------------------- 1tbp.

Butter----------------------------1/4 cup

Sugar-----------------------------1/2 cup of standard measuring cup or less

Vanila extract--------------------2 tsp

Salt-------------------------------1/4 tsp

Egg-------------------------------1

Milk------------------------------1/4 cup of standard measuring cup

Baking powder------------------2 tsp

DIRECTIONS:

1.Clean and peel the skin of mango.

2.Slice them into small chunks and Pour lemon juice over it.

3.Now allow it to stand for atleast 15 minutes.

4. Melt 1 tbp of butter in small pan .

5. Add 3tbsp of sugar and cover with the layer of mango slices.

6.Turn the flame to medium low.

7.Now take baking powder,salt,all purpose flour in a wide bowl and mix well.

8.Melt the remaining butter and add sugar,vanila extract,egg,milk and beat well.

9.Mix the wet ingredients with dry ingredints and make a smooth batter.

10.Take a wide baking plate and smear butter on the bottom of the plate.

11. Pour the batter first followed by the mango mixture on the top.

12.Place in preheated oven and bake 50 to 60 minutes at 375 degrees F.

13.Check with a knife or fork if its done.

14. When the cake is done, turn it out upside-down and serve while still warm.

15 Serve with whipped cream .

SET DOSA

INGREDIENTS:

Raw rice---------------------1 cups of standard measuring cup

Poha/atkulu-----------------1/2 cup of standard measuring cup

Channa dal------------------2tbp

Methi seeds-----------------1/2 tsp

Urad dal---------------------1/2 cup of standard measuring cup

Baking soda-----------------1/4 tsp

Water-----------------------as required

Salt--------------------------as required


DIRECTIONS:

1.Wash and soak rice , methi seeds,urad dal,channa dal,poha in warm water for 8 hours.

2.If u wish to make dosa its better to make batter the day before..So soak them for min 8 hrs and let it ferment overnight .

3.Grind soaked rice along with poha ,urad dal,channa dal,methi seeds to a very smooth thick batter.Donot add more water.

4.Add salt and baking soda. Donot mix batter with spoon.Use hands.It is very imp for making batter ferment.

5.Keep it for fermentation for about 8-12 hrs. ie overnight.

6.The batter will come up nicely if it is fermented well. Dont refrigerate.Keep in a warm place for fermenting.

7..The thickness of the batter should be such as when poured onto a heated griddle it should automatically set itself into a nice thick circle.

8.Cook both sides on medium flame.

9..Serve hot with chutney.

PLAIN DOSA

INGREDIENTS:

Raw Rice------------------------1 cups of standard measuring cup

Cooked Rice--------------------1/4 cup of standard measuring cup


Urad Dal------------------------1/2 cup of standard measuring cup



Methi/Fenugreek seeds-------1/2tsp

Baking Soda--------------------1/8tsp


Salt -----------------------------to taste

Water---------------------------required


DIRECTIONS:

1.Clean and wash rice,dal seperately.

2.Soak raw rice,urad dal,methi seeds together in warm water for a min of 6 hours.

3.Grind the soaked rice and urad dal,cooked rice along with methi seeds to a fine thick paste using the same soaked water.Make sure the batter is not thin.So use water accordingly.

4.Mix the paste properly and transfer to a large bowl and let it ferment overnight .

5.Make sure that the batter is not too thick nor too thin.Donot add any water after grinding. In the morning the batter is correct enough.Add salt,baking soda and enough water to make a consistency batter just before making dosas.

6.Heat Non sticky pan and pour the batter.

7.Spread them round and pour 1/2 tsp oil.

8.Fry on both sides till they turn light brown on high flame.




9.Serve with chutney.