Rasmalai

Ingredients:

• Paneer Prepared by using 1 Liter milk
• 1 liter full cream/ whole milk
• 1 tbsp cardamom powder
• 4 cups water
• 1 cup sugar
• 1/2 cup thinly sliced almonds or pistachios

Preparation:

• Knead  Paneer with palm  till it becomes very smooth.
• Make into  smalle size balls and slightly flatten  in the center.
• And boil a them for 5 min in boiling water.
• In another Pan boil 1 litre of full cream milk with the 1 cup of sugar, till water evaporates and milk becomes 80% thick.
• Turn off the flame add cardamom powder and mix well.
• Then squeeze water from Boiled Paneer balls gently and add to the milk syrup,
• Sprikle with Almonds or Pistachios and Refrigerate it  for an hour then Serve.

          Serve Cool Cool!!! Rasmali.

Beerakaya Pachadi(Ridge Gourd Chutney)

Ingredients:

• 1 Cup Peeled & chopped Beerakaya
• 1/2 Tbsp Mustard Seeds
• 1tbsp Cumin Seeds
• 1 tbsp Chana Dal
• 1 tbsp Urad Dal
• 1/2 Cup Peanuts
• 1/2 tbsp Coriander seeds
• 2 cloves Garlic
• 5-6 Green Chillies
• Pinch Of Turmeric Powder
• small piece Tamarind (Soaked in water)
• 3 Tbsp Cooking Oil
• Salt to Taste
• Water

Preparation Process: 

• Add little oil in pan on medium flame then fry peanuts then shift into blender.
• Fry Chana dal, urad dal coriander seeds, few cumin seeds,Garlic and gren chillies till they splatters then shift into blender.
• Add little Oil and fry the Beerakaya till it oozes the raw flavour or light brown then keep it aside till it colls down.
• Then Blend all the ingredients by adding salt and little water like a fine paste.
• Then add fried Beerakaya and blend.(not  afine paste)
• Finally seson it with  urad dal, chana dal Cumin seeds,mustard seeds and Turmeric Powder.

         Serve with HOT HOT!!! Rice or Roit,Puri

Chole Masala ( Chana Masala Or Chick Peas Masala)

Ingredients:

• 1 1/2 cups chick peas(Chole)
• 3/4 cup chopped onion
• 1 Big chopped tomato
• 1 tbsp ginger&garlic paste
• 1 Cardamom
• 1 Stick Cinnamon
• 2-3 Cloves
• 2 Green Chillies
• 1/2 tbsp Chilli powder
• 1/2 tbsp Cumin seeds
• 1 tbsp Chana Masala
• 1/2 tbsp Black salt(Or Lemon Juice at the end)
• 2 tbsp Oil
• 1/4 Cup Corianderleaves
• Salt
• Water

Preparation Process: 

• Soak chick peas in water overnight and cook them.
• Heat oil in a pan on medium flame add Cinnamon,cloves,cardamom,cumin seeds.
• Once they Splatters add Ginger garlic paste after it cooked add onion,green Chilli&tomato.
• Cook till tomato fully cooked then add chillipowder,salt  and little water.
• Then add Chic Peas & black salt then mix and cook till it get consistency then turn off the flame.
• Finally Garnish with Coriander Leaves, Onion Slices and lemon Pieces.

         Serve Hot Hot!!!with Puri,Naan&Roti.

 

Rice flour Upma (Vuppudipindi)

Ingredients:

• 2 Cups Rice flour
• 2 Cups Water
• 1 tbsp Urad dal
• Few Peanuts
• 1 tbsp Cumin seeds
• 1/2 tbsp Mustard seeds
• 2 Redchillies
• 2 Green chillies
• 1/2 cup chopped spring onions
• 1/4 Cup chopped onions
• 1/4 cup chopped potatoes
• Few Curry leaves
• 4 tbsp Cooking oil
• Salt to taste

Preparation process:

• Take a thick bottom pan & Heat Oil on medium flame.
• Add peanuts, uradDal,cumin seeds,mustard seeds,curry leaves,red chillies&green chillies for seasoning.
• Add spring onions,chopped onions and potatoes saute it for 3min.
• Add water and salt then boil water.
• after water boiling reduce the flame and add rice flour slowly and mix evenly.
• cook till it is not sticky.(approxamtely 5-10 min)

        Serve Hot Hot!!! with pickle and milk or curd.(More tasty with warm milk)

Note:Add carrot and peas if ur intrested.

Eggplant Kurma( Vankaya Kurma / Brinjal Kurma)

Ingredients: 

• 6-8 Medium size Eggplants/Brinjals/Vankayalu(Slit each brinjals into 4parts lengthwise partially)
• 1 Cup chopped Onions
• 1 table spoon Ginger garlic paste
• 3 Red Chill
• 1 Table Spoon Red Chilli Powder
• 1/4 Table Spoon Turmeric Powder
• 1/4 Cup Chopped Coriander Leaves
• 4 Table spoons cooking Oil
• ¼ Cup peanuts
• Cashewnuts-8
• 1 stick Cinnamon
• 3 cloves
• 1 tbsp Cumin Seeds
• 1 tbsp Mustatrd seeds
• Water
• Salt to taste

Preparation:

• Heat a pan on medium flame roast the peanuts, Red chillies and Shift them to a blender.
• Again add 1/2 tbsp oil and fry onions till brown then and tomatoes saute it for 2-3 min then shift it to blender.
• Add cloves,cinnamon stick cashews add water and make a fine paste.
• Then on medium flame add oil to the pan add cumin seeds,mustard seeds, ginger&garlic paste and fry till it looses the raw flavour.
• Add turmeric powder,Red chilli powder salt.
• Add Eggplants & fry till they are little soft.
• Then add paste to it,if needed add little water to cook till the brinjal's soak all ingredients and gives a nice flavour then turnoff the flame.
• Add coriander leave to garnish.

          Serve it with Roti,Puri,Parata&Rice

Ginger Chutney (Allam Chutney)

Ingredients : 

• 1/2lb Ginger
• 1/4lb Red Chilli Powder
• 1/2lb Tarmarind
• 1/2lb Jaggery or Sugar
• Salt - to taste
• 1/2 cuo cooking Oil

Preparation Process :

• Wash Ginger peel and cut into pieces and blend it like a fine paste & keep it aside.
• Soak tamarind in hot water and make a thick juice.
• Heat oil in a Pan on medium flame.
• Add ginger paste and fry till it oozes the raw flavour.
• After it oozes the raw flavour add tamarind juice and stir and cook till all the water evaporates.
• Reduce the flame and add redchili powder,salt and Jaggery and cook for another 5min.

Serve HOT HOT!!! with Idly,Dosa,pesarattu.

Mango Rice(Mamidikaya Pulihora)

Ingredients:

• 2 cups of cooked Basmati rice
• 1/2 cup grated sour mango
• 2 tbsps Cooking oil
• 1 tbsp mustard seeds
• 1tbsp cumin seeds
• 1/2 tbsp chana dal
• 1/2 tbsp urad dal
• 1/4 cup peanuts
• 1 tbsp turmeric powder
• 2 green chillies slit length wise
• 2 Red chillies.
• 3-4 curry leaves
• 2tbsp roated sesame seeds powder
• Salt to taste

Preparation:

• Heat the oil in a pan and add chanadal,urad dal,peanuts fry till they are light brown.
• Then add cumin seeds,mustard seeds once it statrs splatters
• Add curry leaves,green chillies,red chillies & fry them.
• Add turmeric powder and turn off the flame.
• Add rice,grated sour manago and salt to taste and mix thoroughly.
• Finally add roasted sesame seeds powder and mix will.

          Serve with appadum or chips

Puff Pastry (Vegetable Puff)

Ingredients:

• Ready to use pastry rolls (Pepperidge farms)
• 1 Cup Very small chopped potatoes
• 1/4 cup peas
• 1/4 cup carrot chopped
• 1/4 Cup chopped Beans
• 1/2 Cup Paneer( cut like cubes)
• 1 tbsp Lemon juice
• 1/2 tbsp Garam Masala
• 1 green chilli chopped
• 1/4 cup spring onion
• 1/4 cup chopped onions
• 1/2 tbsp cumin seeds
• 1/2 tbsp ginger&garlic paste
• pinch of turmeric powder
• 1/4 cup coriander leaves
• 1 tbsp red chillies
• 2 tbsp cooking oil
• salt to taste
• water
• 2 tbsp milk or ghee

Preparation Process:

• Boil water in a pan on medium flame.
• once water is boilig add carrot,beans,potatoes and boil the vegetables till they are soft.
• Drain the water and keep it aside.
• Add oil to a frying pan on medium flame.
• Add cumin seeds once it starts splatters add green chilly,onions,spring onions,turmeric powderand ginger& garlic paste.
• Add boiled vegetables,green peas,paneer add garam masala,redchilli powderand salt.
• Mix well and cook for 5-8 min.
• Finally turn off the flame add the chopped coriander & lemon juice and mix well.
• cool down the stuff before use
• Take the puff pastry rolls out from refregirator befor an hour.
• Take each roll on a flat surface and roll once with a rolling pin then add stuff in to it.
• Finally before folding brush up edges with milk or ghee and fold it into the middle or in your desired shape.
• make all the sheets with same procedure and place them in a pan without pairing each other.
• Cook them in a preheated oven at 450F for 15-18 min or till all became brown.

       Serve HOT HOT!!! with tomato Ketchup.

            

Mango Pickle

Ingredients: 

• 1 Raw Big sour mango
• 2 tbsp Ginger& garlic paste
• 2 tbsp red chilli powder
• 2 tbsp Salt
• 1 tbsp cumin seeds
• 1/2 tbsp Mustard seeds
• 1/2 tbsp Fenugreek seeds(Methi)
• 1/8 tbsp Turmeric powder
• 1/8 Fenugreek Powder
• 1/10 tbsp cumin powder
• 2tbsp Cooking oil

Preparation Process:

• Cut the Mango like small cubes and keep them aside
• Heat oil in a pan on medium flame for seasoning.
• Once oil is heat add fenugreek seeds fry till they are light brown,then add cumin seeds, mustard seeds.
• When it starts splattering add Ginger&garlic paste fry till oozes the raw flavour  then turn off the flame.
• Add Redchilli powder,Salt,Fenugreek powder,Cumin Powder&Turmeric powder.
• Mix well then add the cut mango pieces and mix again.
• once it gets cool down then store in a air tight container or bottle.

          pickle is ready to Serve with Hot Rice & Ghee

 

Note: The taste will be more good if you taste it next day. 

 

Pudina Pulao (Mint Rice)

Ingredients: 

• 2 Cups Cooked rice(should not be sticky)
• 1/2 Cup Mint/pudina - 1 big bunch
• 1 Large chopped Onion
• 3-4 green chillis(it depends on how spicy you like because mint it selfs is bit spicy)
• 1/2 tbsp ginger garlic paste
• 1/2 tbsp cumin seeds
• 1/2 tbsp Mustard seeds
• 1 tbsp Urad dal
• Few cashews slit into 2 pieces
• 1-2 tbsp Butter or Desi Ghee
• 1/4 Cup chopped coriander leaves
• Salt to taste
• 1 tbsp Oil for seasoning

Preparation Process: 

• Blend(Grind)mint and green chillis using very little water then Keep it aside.
• Heat Butter,oil in a large pan for seasoning.
• Fry The cashews and keep them aside.
• Add urad dalwhen it turns light brown add cumin seeds,mustard seeds when they start splatters,
• Add chopped onions, fry onions on medium flame for a min then add gingergarlic paste and fry till the onion oozes the oil.
• Then add mint paste fry till it looses the raw flavor.
• Add rice and salt and mix evenly.
• Garnish with fried Cashews and Coriander Leaves.
• Serve HOT HOT!!! with raitha.  

Sabudana Vada (Sago)

Ingredients

• 1 cup Sabudana (Sago)
• 3 Medium size Potatoes boiled & mashed
• 1tbsp Green chilli paste
• 1/4 tbsp Ginger paste
• 1tbsp Groundnut powder
• 1/2 tbsp Lemon juice
• 1 tsp Cumin seeds
• 1/4 cup Coriander leaves
• Few curry leaves
• Few Mint Leaves
• Salt to taste
• Cooking Oil for Deep fry
• water

 Preparation Process: 

• Soak Sago(sabudana) with good enough water for 2-3 hrs.
• Drain excess water as much as possible.
• Add Sabudana(Sago),mashed potato,coriander,curry leaves,Mint leaves,Cumin seeds,ginger paste,greenchillipaste, groundnut powder,salt & lemon juice.
• Mix well then Make small size balls & flatten slightly with hands.
• Heat Oil on Medium heat & fry the vada's till they are golden brown.
• Serve HOT HOT!!! with ketchup.

Shahi Paneer

Ingredients:  

• 1/2 lb Paneer(Cut into small cubes)
• 2 Medium onions chopped
• 1 chopped tomatoes
• 1 inch Ginger
• 3-4 Pieces Garlic
• 2 Green chillies
• 1 tbsp Red chilli powder
• Pinch of Turmeric Powder
• 1 tbsp Garam Masala Powder
• 3-4 tbsp cream
• Milk 1/2 cup
• 1/2 cup chopped coriander leaves
• Cooking oil
• Salt to taste  

Preparation Process:

• Heat oil in a pan.
• Fry paneer on medium heat until each side light brown,Be very careful as it splatters.
• Keep the paneer pieces aside.
• Grind onion, tomatoes,ginger, garlic, green chilli in a blender and make a fine paste.
• Fry the mixture in the remaining oil until oil starts separating.
• Add salt, red chilli powder,turmeric powder,garam masala then Saute it for 2-3min 
• Add milk to make the gravy and Bring the gravy to boil.
• Reduce the heat and cook until the gravy becomes thick.
• Add Kasturimethi powder to the gravy,This adds a flavour to the dish. 
• Finally add paneer pieces and cream. cook for 5 min on low flame.
• Garnish With Coriander Leaves. 

        Serve HOT HOT !!! with Butter naan, naan Tandoori Roti

     

Wheat Flour Halwa ( Godumapindi Halwa)

Godumapindi Halwa is also known as Satyanarayana swamy Prasadam because this used to be prepare on the ocation of Satyanarayana swamy Puja.

Ingredients: 

• 2 Cups Wheat Flour
• 1 1/2 Cups Desi Ghee
• 3 Cups milk
• 2 Cups sugar
• Almonds ,Cashewnuts & dry grapes
• Cardamom powder to taste

 

Procedure:

 

• Add desi ghee in a thick bottom pan and heat it for couple of mins on medium flame,before adding the whet flour fry all the dry fruits.
• Then add wheat flour into the ghee and stir it till the flour turns to dark golden brown then add cardamom powder.
• Then reduce the flame asa much as low and then add milk little little and mix consistenltly. 
• Finally add sugar and mix then cook for about 2-3 min on medium flame then turn off the flame.
• Garnish the sweet with Almond,cashews and  Dry grapes.

      

 

Carrot Rice

Ingredients :   

• 1 Cup cooked Basmati Rice(Left over Rice)     
• 1 Cup Gratted  carrot
• ½ Cup Green Peas
• 1 Onion chopped lengthwise
• 2 Green Chillis chopped
• 1 Bay Leaf
• 1 Tbsp Oil                      
• 2 tbsp Butter                      
• 1/2 Cup Coriander Leaves
• ½ Tbsp Garam Masala
• Pinch of Tumeric Powder
• Salt to Taste

  Preparation Process: 

• Heat a pan on medium flame add butter & oil, add bay leaf,Onion & fry,add green chillies and  turmeric powder.
• Add grated carrot till it oozes the raw flavour then add green peas cook them for 2-3 min.
• Add Rice, Salt and Garam Masala then mix and cook for 5 min.
• Finally Garnish with Coriander Leaves.

         Serve HOT HOT!!!with Raitha

Mysore Bajji (Mysore Bonda)

Ingredients:

• 2 Cups maida (All purpose Flour)
• 2 Green chilies (finely chopped very small)
• ½ Cup onion ( finely chopped very small)
• Sour curd ( to make the batter)
• ¼ tbsp baking powder
• 1 tbsp Cumin Seeds
• ½ Cup Chopped coriander leaves (optional) 
• Few chopped curry leaves
• Salt to taste
• Oil to deep fry

Preparation Process:

• In a mixing bowl take maida add salt, baking powder, cumin seeds chopped green chillies, chopped onions, coriander & curry leaves.
• Adding sour curd make batter consistency with not too thick nor too thin.
• Keep it aside For an hour for
• Take  oil in a frying pan on medium high flame.
• Once the oil hot then drop the batter like small  balls in the oil and deep fry them till they are in golden brown

Serve HOT HOT!!! With Peanut Chutney, Green Chutney or coconut chutney.

Note: Add 2 tbsp of sooji( Upma Ravva ) to get crispy.
         If Curd is not sour prepare the batter before 2-3 hours.

Raitha

Ingredients: 

•       2 cups plain whole-milk yogurt
•       1 small cucumber chopped very small (Or grate)
•       1/4 cup Gratted carrot
•       1 small tamoto chopped very small
•       1 spoon mint leaves paste ( or Crush)
•       1/2 cup chopped coriander
•       pinch of pepper powder
•       salt to taste
•       water

Preparation Process:

• Add Salt and 2tbsp water then beat the yogurt in a mixing bowl .
• Add grated carrot,cucumber,tamotoes,coriander leaves.
• Then add mint paste or crushed mint leaves.
• Finally add pepper,salt and mix well.
• Refrigerate it before serve. 

Garnish with fresh Coriander leaves then serve with HOT HOT!!!Biryani,Fried Rice and any rice items..
It will be goood with Roti as well.

                  

Majjiga Pulusu ( Butter Milk Pulusu)

Ingredients:

• 2 Cups Butter Milk (Not too thick nor too thin)
• Few Spinach leaves (Chopp like little big)
• 3 Green chillies
• 1 Piece ginger (Crushed)
• 2 tbsp Gram flour
• ½ tbsp cumin seeds
• ½ tbsp mustard seeds
• ¼ tbsp Turmeric powder
• Few coriander leaves
• salt to taste
• 2tbsp cooking oil
• Few curry leaves
• Water

Preparation Process:

• Heat the pan on medium flame, add oil for seasoning.
• Add Cumin seeds, mustard seeds, green chillies,add punch of turmeric and then add Crushed garlic piece.
• Add spinach then pour the butter milk little little and mix well, cook it on medium flame.
• Take the Gram flour make a fine thin paste by adding water.
• Add paste to butter milk slowly and continuously mix
• Add salt then cook till the spinach cooked well on medium flame then turn off the flame.
• Finally garnish with Coriander Leaves.

Serve HOT HOT !!! with Rice Or Dosa&Roti.

                       

Pav Bhaji

Ingredients: 

• 15  Pav Bread lightly toasted in butter
• 1 capsicum, chopped
• 1 large carrot, cubed
• 2 potatoes, cubed
• 2 tomatoes, finely chopped
• 1 cup cauliflower florets
• 8-10 Beans, string and chop
• 1/4 cup green peas
• 2 onions, finely chopped
• 2 green chillies, slit length wise
• 1 tbsp ginger&garlic paste
• 1/4 tbsp turmeric powder
• 1/2 tbsp red chilli powder
• 1 1/2 tbsps Pav Bhaji Masala
• 1 tbsp lemon juice
• ½ stick low fat un salted butter
• 1 1/2 tbsps oil
• 1/2 Cup finely chopped fresh coriander leaves for garnish
• salt to taste
• Water

Preparation Process:

• Boil Potatoes, cauliflower, peas, beans and carrot along with 1 cup of water in pressure cooker, till they became soft.
• Drain water and keep aside.
• Mash all the cooked vegetables using a masher.
• Heat oil and little butter in a Thick bottom Pan, add the green chillies and onions, saute for 3-4 min.
• Add ginger&garlic paste and saute for another 3 min. Add capsicum and saute for 3 mins
• Add chilli powder, turmeric powder, pav bhaji masala, salt.
• mix well then add the tomatoes and cook until they became soft.
• Then add the mashed vegetables on medium high for a min.
• Then simmer the flame mix and cook for another 15 mns.
• Turn off the flame and add butter and lemon juice then mix well.
• Garnish with fresh coriander leaves.

 Serve HOT HOT!!! with lightly toasted pav and very small chopped onions,small piece of lemon & on top add bit butter.

Coriander Chutney(Green Chutney)

Ingredients:

• 1 Bunch of coriander, large stems removed
• 1/4 tbsp Coriander seeds
• 1/2 tbsp Urad dal
• 1/2 tbsp cumin seeds
• 1/2 tbsp mustard seeds
• pinch of turmeric powder
• 2 spoons sesame seeds(Or FewPeanuts)
• 2-3 Garlic pieces
• 2 Green chillies
• 2-3 Tbsp Cooking oil
• Water
• salt to taste

Preparation Process:

• Take 1 tbsp oil in pan on medium flame,add sesame seed still they start spluttering.
• Then add coriander seeds, few cumin seeds,green chillies.
• After green chiliies splutter take them into blender then add garlic pieces to it.
• Again in the pan add 2-3 drops oil then add fresh and cleaned coriander leaves and fry till they looses their raw favour, then take it into the blender.
• Blend it like a fine paste by adding very little salt and water.
• Finally Season it with in your desired way.
Serve it with HOT HOT !!! Rice or Roti & Dosa by adding Raw chopped onions.

Note: To use Peanuts also use the same procedure but it will get different flavour.

Coconut Rice(cobbari Pulihora)

Ingredients:

• 2 cups of cooked Basmati rice
• 2 tbsps Cooking oil
• 1 tbsp mustard seeds
• 1tbsp cumin seeds
• 1/2 tbsp chana dal
• 1/2 tbsp urad dal
• 1/2 cup peanuts (roasted and unsalted)
• 1/4 cup Green Peas (Optional)
• 1 tsp turmeric powder
• 2 green chillies slit length wise (Or Redchilli powder)
• 3-4 curry leaves
• 1/2 cup Dry coconut powder
• Salt to taste

Preparation:

• Heat the oil in a pan and add the chanadal, urad dal,peanuts fry till they are in light brown.
• Then add cumin seeds,mustard seeds,curry leaves,green chillies,Green peas and. Fry till the spluttering stops
• Add the turmeric powder and turn off the flame.
• Add rice,coconut powder and salt to taste and mix thoroughly.

          Serve with Poppadums.

Note: Use Red chilli Powder instead of Green chillies to get a different flavour.

Bhel Poha (Puff Rice)

Ingredients:  

• 4 Cups Bhel (Puff Rice)
• 3 Green chillies
• 1Cup ChoppedOnion (small sizes)
• 1 tbsp Mustard seeds
• 1 tbsp Cumin seeds
• 1/2 tbsp Turmeric powder
• 1/2 roasted chana dal powder
• Salt to taste
• Few curry leaves
• 2-3 tbsp Oil
• water 

Preparation process: 

• Wash bhel (rice puffs) and drain the water.
• Heat Oil on medium flame add mustard, cumin seeds,turmeric powder, curry   leaves,green chillies and chopped onions.
• Add Salt and fry till the onions are in brown color.
• Then add bhel and mix well by adding little little water till they are hot.
• Finally add Roasted chana dal powder, mix and then turnoff the flame.     

          Serve When it is HOT HOT!!! only

  

Bitter Gourd Fry (Karela / Kakarakaya Fry)

      Ingredients:　

3 Bitter gourds (finely chopp like circles)

1/2 tbsp Red chilli powder

1/2 tbsp Urad dal

1/2 tbsp Mustard seeds

1/2 tbsp Cumin seeds

Turmeric Powder - pinch

1 tbsp Gingergarlic paste

2 tbsp Lemon juice

Few Curry leaves

Oil to deep fry

Salt - to tast 

    Preparation process:
 

Add salt and pinch of turmeric to the chopped bittergourd ansd let it be for an hour.

Then squeeze the bitter juice, wash with the water and again squeeze the whole water.

Heat oil in a frying pan.

Add washed bitter gourd and fry till they are gloden brown.

Take add 1/2 tbsp oil for seasoning then add Urad dal, mustard seeds, cumin    seeds,curry leaves,gingergarlic paste.

Add fried bittergourd to it then add red chilli powder, salt then turnoff the flame.

Finally add lemon juice,mix well & Serve with Rice..  

Note: When we add salt and turmeric before wash then it looses its bitterness maximum.
          Bitter gourd fry prepared in this process doesn't have the bitterness.