Simple Egg Pulao Preparation

This recipe is very easy, simple and quick preparing one.Ingredients are so simple and optional also.You can remove some ingredients like carrot ,peas,mint leaves,curry leaves,.if you reduce preparation of the time  of making the recipe.    Vegetarian people can prepare this recipe with out adding egg.The taste is same with out egg.

Ingredients 

rice	1 cup
oil	2 spoons
ghee	1 spoon
onion	1
tomato	1
green peas	2 spoons
carrot	1
ginger garlic paste	1/4 spoon
mint leaves	few
curry leaves	few
coriander leaves	few
salt	to taste
garam masala	1 spoon
poppy seeds	3 spoons
cashew nuts	10
eggs	3

Preparation

Wash rice with water  and drain the water completely then add  1 1/2 cup of water and cook the rice(pressure cooker or stove).
Take a cooking vessel and add water and eggs and boil them.After that remove the shells of eggs.
Wash onion,tomato,carrot and peas and cut onions and carrot into small pieces.
Take a blender and add tomato and make tomato paste.
Make ginger garlic paste.
Make garam masala powder.
Wash mint leaves,curry leaves and coriander leaves.Keep them aside.
Take a mixie jar and add poppy seeds and make a fine powder then add cashew nuts and make a powder then add  little bit of water and make a fine paste.

Method

1.Take a big cooking vessel or thick bottom vessel and put on the flame.
2.When vessel is heated add oil.
3.When oil is heated add ghee.
4.After melting the ghee add finely chopped onion pieces and fry till they become light golden colour.
5.Then add ginger garlic paste and fry for 20 seconds.
6.Add finely chopped carrot and green peas and cook for 2 minutes.
7.Add mint leaves and tomato paste and cook for 5 minutes.
8.Add some salt and green chilli sauce and cashew nut paste and 1/4 cup of water and cook till water is completely evoparated and oil is coming from the tomato paste.
9.Then add rice(cooked rice) and mix all well and taste the pulao if salt is enough or not.If not add some more salt and add finely chopped coriander and put off the flame.
10.Very simple and tasty pulao is ready to eat...Enjoy!....

Keep in the  mind

Adding  mint leaves,green peas and carrot is optional.If you feel some more time to add these ingredients then leave them.
Add only finely chopped onions and tomato paste.
For the  spiciness we  add chilli sauce.You can add green chilli pieces  or red chilli  sauce also.

Tindura(Dondakaya)Coconut fry

  This fry is well known one in south india especially in andhra many people prepare this fry  with the combination of sambar and pappu charu or any dal varities.In my mother used to prepare this fry in saturdays with the combination of  sambar. Adding  grated coconut can increase the taste of the fry. We can prepare tindura chutney,tindura plain fry also....

Ingredients

ivy gourd	1/4 kg
onion	1
green chillies	4
grated coconut	1/2 cup
oil	2 spoons
mustard seeds	1/4 spoon
cumin seeds	1/4 spoon
dry chillies	2
urad dal	1/4 spoon
chana dal	1/4 spoon
curry leaves	few
turmeric	1/4 spoon
salt	to taste
red chilli powder	1/2 spoon
garlic cloves	5

 Preparation

Wash ivy gourd or tindura or dondakayalu in the water and soak for 20 minutes in salt adding water to remove gummyness of tindura skin.
After that cut tindura your wishing shape(round or finely chopped or long splitted pieces).
Wash onion,green chillies and curry leaves and cut onions and green chillies into small pieces.
Wash the curry leaves and keep aside.
Grate the coconut and keep aside.

Remove upper layer of the garlic cloves.

Method

1.Take a kadai or thickned bottom vessel and put on the flame.
2.After heating the kadai or vessel add  oil.
3.When oil is heated add mustard seeds and fry till they started to splutter.
4.Add cumin seeds and dry chillies and fry for 1 minute.
5.Add garlic cloves and fry for 1 minute.
6.Add urad dal and chana dal and fry till dals become to light golden colour.
7.Add curry leaves.
8.After that add finely chopped onion and green chilli pieces. and fry till they become to golden colour.
9.Then add tindura pieces and put the lid and fry for 5 to 10 minutes in low or medium flame.
10.Add turmeric,salt and stir well and put the lid and keep to fry till tindura pieces become tender.
11.When tindura fried well then add red chilli powder and stir well and fry for  1  minute.
12.Then add grated coconut and keep to fry for another 1 minute.
13.Taste the fry if salt is enough or not.If not add some more salt and stir well and put off the flame.
14.Tindura or dondakaya fry is ready to eat with steam rice or sambar rice.....Enjoy!...

Keep in the mind

Use fresh coconut.Fresh coconut gives good taste than frozen one.
You can fry tindura separately after that  add it to seasonings and fried onions.
For deep fry use kitchen napkins for remove excess of oil from tindura pieces.
Add red chilli powder after completely fring of the tindura pieces.because if we add red chili power before frying of the tindura pieces then red chilli powder gives the good colour to the fry even tindura pieces not fried well.

Plantain Curd chutney

This is rarely preparing chutney but it is traditional one.In  some religious people like to prepare plantain curd chutney(aritikaya perugu pachchadi) in festival seasons and fasting days and they like to eat this one just like to eat chicken dishes.Eating with  rice is best combination.Adding 2 drops ghee in hot rice, there is no explanation to say about this taste of chutney.No need to  any curry ..Just steam rice,plantain chutney and ghee....enough.Lunch is finished....

Ingredients

plantain(raw aritikaya)	1
tomato	1
green chillies	5
dry chillies	3
garlic cloves	5
tamarind	2 flakes
salt	to taste
cumin seeds	1/4 spoon
oil	3 spoon
mustard seeds	1/4 spoon
urad dal	1/4 spoon
curry leaves	few
curd	1/2 cup

Preparation

Wash the plantain and cut into 3 pieces with layer and keep in the cooking vessel and add 2 cups of water and cook  till plantain pieces become tender.Then drain the water and remove the layer of  plantain pieces and mash them(coarsely).Keep aside.
Take cream curd and beat well.
Wash curry leaves,green chillies and tomato. and keep the curry leaves aside and cut the  tomato into pieces.
Split the  green chillies into 2 pieces.
remove upper layer of the garlic cloves.

Method

1.Take a kadai and put on the flame.
2.Add 2 spoons oil when kadai is heated.
3.Add green chillies when oil is heated.
4.After frying the green chillies remove from the oil.Keep aside.
5.Add dry  chillies and fry for 2  minutes.Keep aside.
6.Then add tomato  pieces and fry till they become tender.Remove the tomato pieces.
7.Then add coarsely mashed plantain pieces and put off the flame.
8.The kadai heat is enough for frying plantain pieces.
9.Then take a mixie jar and add fried green chillies,dry chillies,garlic cloves,cumin seeds,tomato pieces and salt and make a paste.
10.Take a pan add 1 spoon oil.
11.When oil is heated add mustard seeds and fry till they started to splutter.
12.Then add urad dal and fry till they become to light golden colour.
13.Then add curry leaves and put off the flame.
14.Take a mixing bowl and add green chilli and tomato paste,plantain paste and finely beated curd and mix all well.
15.Then taste the chutney if salt is enough or not.if not add  some more salt and mix well.
16.Add seasoning and mix all well.
17.Raw plantain curd chutney is ready to eat with steam rice.Enjoy....

Keep in the mind

Adding coriander is option.If you like add finely chopped coriander pieces also.
Add fresh creamy curd.Sour curd can change the taste of the  chutney.

Kobbari Thalimpu Annam(White Coconut Rice)

This is one of the  very easy and quick preparing recipe.In festival days especially in Devi Navarathrulu we prepare it as prasadam.This Kobbari annam(coconut rice)is white in colour and  ghee smell tempts us  to eat eagerly.Adding cashew nuts and dals are increases the tasty of the recipe.So that fry  correctly till they  become to golden colour.

Ingredients

rice	1 cup
grated coconut	1/2 cup
ghee	5 spoons
mustard seeds	1/4 spoon
cumin seeds	1/4 spoon
urad dal	1/4 spoon
chana dal	1/2 spoon
cashew nuts	1/4 cup
curry leaves	few
green chillies	5
salt	to taste

 Preparation

Take a fresh coconut and grate it .Do not use frozen coconut.
Wash the rice 2 times and drain the water and add 2 cups of water and cook in the pressure cooker and cooking vessel till rice become soft(not so soft).
Keep to cool.
Wash curry leaves and keep aside.

Method

1.Take a cooking vesssel or kadai.Put on the flame.
2.When kadai is heated add ghee.
3.When ghee is melted add mustard seeds.fry till they started to splutter.
4.Then add cumin seeds,urad dal and chana dal and fry till dals become to light golden colour.
5.Add cashew nuts and fry till it become to light golden colour.
6.Add chopped green chilli pieces and curry leaves.
7.Then add grated coconut and put off the flame.
8.The vessel heat is enough to fry the grated coconut.If you fry on the flame, the grated coconut colour may be changed(not remains in white colour).
9.Then add cooked rice  and salt and mix all well.
10. Take care when mixing the rice and grated coconut that should be mixed well.
11.Taste the salt. If salt is not enough add some more salt and mix all well.
12.This rice is very tasty and easy to prepare as prasadams also.This is one of the  parasadams in Navaratri Naivedyalu.....

Keep in the mind

We can add ginger pieces at the time of seasonings.Adding ginger is optional.
Add coriander leaves also.Finely chopped coriander leaves add at the end of the recipe.
Do not fry grated coconut and cooked rice that may be change the colour of the recipe.Add rice only after put off the flame.

Green Potato Recipe

Potato is a wonderful vegetable either we can  like to  eat with rice or roti.We can prepare many dishes with using this vegetable.This is children  favourite vegetable also.Adding green leaves like mint,curry and coriander leaves gives green colour to the recipe.Iam not adding any masala.But no compromise in the taste of the curry equal to masala recipes. Of course we can prepare this recipe not only for meals  or roti but also make this one for snacks like samosa curry and alu dosa. 

Ingredients

potatoes	1/4 kg
onion	1
green chillies	5
garlic	5 cloves
ginger	1 inch piece
mint leaves	1 cup
curry leaves	few
coriader leaves	1/2 cup
oil	2 spoons
mustard seeds	1/4 spoon
cumin seeds	1/4 spoon
chana dal	1/2 spoon
turmeric	1/4 spoon
salt	to taste

Preparation

Wash potatoes with water then cut into 2 pieces and put them in pressure cooker or cooking vessel and add 2 cups of water and cook for 3 whistles or boil potatoes till they  become  tender.
When the boil potatoes become to room temperature then peel the layer and cut the potatoes into medium size pieces or mash them.
Wash mint leaves,curry leaves and coriander leaves  and cut  coriander leaves into small pieces.
Wash onion,green chillies,ginger with water.
Cut onions into small pieces.
Peel the ginger and clean once again and cut into small pieces.
Cut green chillies into pieces.
Remove  layer of garlic cloves.
Take a mixie jar add ginger pieces,garlic cloves and green chilli pieces and make a fine paste.

Method

1.Take a kadai and put on the flame.
2.When kadai heated add  oil .
3.When oil is heated add mustard seeds and fry till they splutter.
4.Then add cumin seeds and chana dal and fry till dal become golden colour.
5.Add curry leaves and add chopped onions and fry till they become golden colour.
6.Add green chilli paste and fry till remove the raw smell.
7.Then add mint leaves and fry for 3 minutes.
8.Add potato pieces ,turmeric and salt and saute well.
9.Fry for 5 to 8 minutes in low flame.
10.Taste the curry if salt is enough or not.If not add some more salt and saute well.
11.Finally add  finely chopped coriander leaves and saute well and put off the flame.
12.Green potato fry is ready to eat with chapathi or steam rice.
Enjoy......

Keep in the mind

Do not add red chilli powder.It can change the colour of curry.Only add green chilli paste.
Adding mint leaves,curry leaves,coriander leaves and green chilli paste makes the curry to green colour.

Amaranthus Tomato recipe

This recipe is normal one .Making this curry with tender amaranthus leaves is best for good taste.Adding tomatoes gives little bit sourness to the curry.Some people feels that eating amaranthus(thotakura ) is equal to eating grass.They do not like to eat plain amaranthus that type of  persons may like to  eat this recipe because of adding tomatoes and   more garlic cloves.

Ingredients

amaranthus leaves	2 cups
tomato	2
onion	1
green chillies	3
oil	1 spoon
mustard seeds	1/4 spoon
cumin seeds	1/4 spoon
chanda dal	1/2 spoon
curry leaves	few
turmeric	pinch
salt	to taste
red chiili powder	1/2 spoon
dry chillies	2
garlic cloves	5

 Preparation

Wash amaranthus with water and soak in salt added water for 20 minutes.
Then cut amaranthus into small pieces.
Take a cooking vessel and add amaranthus leaves pieces and 2 cups of water,1/4 spoon of salt and cook till amaranthus become tender.
Wash tomatoes,onion and green chillies and cut into small pieces.
Remove layer of garlic cloves.

Method

1.Take a cooking vessel or kadai.Put it on the flame.
2.When kadai is heated add oil.
3.When oil is heated  then add mustard seeds.When mustard seeds started to splutter then add dry chilli pieces and cumin seeds and fry for 1 minute.
4.Add chana dal and fry till dal become golden colour.
5.Then add garlic cloves and fry for 1 minute.
6.Add curry leaves.Immediately add finely chopped onion and green chilli pieces.
7.fry for 4 to 5 minutes in low or medium flame.
8.Add tomatoes.saute it.
9.Take a mixing bowl and add boiled amaranthus pieces,salt,turmeric,and red chilli power and mix all well.
10.Add this in to the curry when tomtoes are semi cooked.
11.Stir well.and fry for 5 minutes.
12.Taste the curry if salt is enough or not.
13.If not add some more salt and saute the curry and put off the flame.
14.Amaranthus tomato fry is ready to eat with steam rice....Enjoy..

Keep in the mind

Take special care to when you wash green leaf vegetables.Compulsory soak in crystal salt added water for 15 to 20 minutes.
Adding tomatoes are option.
Be careful when frying garlic cloves.they may be splutter and jumped up from the oil if not remove the layer properly or  not crushed correctly.

Green Ginger Garelu

Garelu(vada) recipe is our traditional one and every one like to prepare this one in festivals and some special occasions.Very healthy  and protein food  for children if we use black gram dal instead of  urad dal.Taste also nice.In olden days only onions and green chillies used to add  in the garelu batter.In green ginger garelu I added mint leaves,coriander leaves,curry leaves that gives green colour to the  garelu.....

Ingredients

urad dal(black gram dal)	1/4 kg
moong dal	50 grs
oil	for deep fry
mint leaves	1 cup
coriander leaves	1 cup
curry leaves	few
ginger	25 grs
green chillies	5
onion	1
salt	to taste

 Preparation

Wash urad dal with water 2 or 3 times then soak for 3 hours.
Wash moong dal and soak for 1 hour.
Take a blender and add soaked urad dal and moong dal,some salt and 4 spoons of water and make a coarse paste.Do not add more water that make batter thin.Thin batter can absorb excess of oil and difficult to do vada shape.
Wash coriander leaves ,mint leaves,curry leaves and cut them into small pieces.
Clean the ginger and peel it and once again wash with water.Then cut into pieces.
Wash green chillies and cut into pieces.Add ginger and green chilli pieces into mixie jar and make a coarse paste.
Wash onion and cut into small pieces.
Take a big mixing bowl.Add urad dal batter,finely chopped onion,mint leaves,coriander leaves,curry leaves and ginger green chilli paste and mix all well.Then taste the batter if salt is enough or not.If not add more salt  and mix well.

Method

1.Take a kadai and put on the flame.
2.When kadai is heated add oil for deep fry.
3.Take a polythin sheet or milk cover.
4.Take a small portion of the batter and make a ball and put on the cover and pat with fingers and make vada(gari) shape and make a hole in the middle of the vada.
4.When oil is heated place this vada in to the oil and fry till it become light golden colour.
5.Then turn into another side and fry that side also.After that remove the vada from the oil.
6.Place this vada on paper napkin for absorb excess of oil.
7.Green ginger vada is ready to eat...Enjoy to eat with coconut chutney or tomato chutney or ginger chutney....

Keep in the mind

Adding onions are option.For prasadams some people do not like to add onions.So with out onions we can prapare this vada also.
Adding mint leaves gives aroma and nice taste  to the vada.
We can add ginger and green chilli pieces with out making a paste.

Andhra Pappu Chekkalu

This is traditional snack item  in adhra and  in olden days people used to prepare this snack item with the combination of  sweets like boondi  laddu,sunnundalu,ravva laddu,......This  is easy snack but should have  idea about dough and frying the chakkalu.Do not make dough thin and do not fry till dark colour appears. When you eating this chakkalu, fried chana dal crushed between our teeth and gives yummy taste.Traditional food is always nice...

  

 Ingredients

rice flour	1/2 kg
salt	1 spoon
cumin seeds	1/4 spoon
ginger	1 inch  piece
green chillies	4
chana dal	75 grs
butter	75 grs
oil	1/2 kg for deep fry

 Preparation

Wash the rice and soak for 12 hours.After that drain the water completely and add in the mixie jar and make a fine powder.This is rice flour.Flour should be fine powder and should not have any lumps.
Wash chana dal and soak for 2 hours.Then drain the water and keep it aside.
Wash green chillies and ginger and Peel the ginger and cut into small pieces.
Take a mixie jar and add green chilli pieces,ginger and salt and make coarse paste.
Take a big  mixing bowl and add rice flour (with out lumps),ginger, green chilli paste,cumin seeds,soaked chana dal and butter and mix well.
Take a vessel and add 2 cups of water and heat it.When water is heated put off the flame.Then add this hot water little by little in to rice flour mixture and make a dough.Do not add total water.Taste the dough.If salt is not enough add some more salt and mix the dough very well.
Take a small portion of the dough make it as flat shape(  wishing shape).Do all like this remaining dough.

Method

1.Take a thick bottom kadai and put on the flame.
2.When kadai is heated add oil for deep fry.Put the flame in high.
3.When oil is heated put the flame on low or medium.
4.Then place flat shape chakkalu in to oil and fry till they become brown colour.
5.When one side become brown colour then turn into other side and fry that side also till brown colour appear.
6.After that remove this chakkalu from the oil and place them on  paper napkins for absorb excess of oil.
7.Fry all chakkalu like this.Keep to cool them.
8.When they become to room temperature, store  in air tight container.

Keep in the mind

Making dough is important.Do not add more water.Adding little by little you may understand the consistency of the dough and make the dough perfectly.Thin dough can absorb excess of oil.
Adding butter is optional.If you feel high calorie then add 3 to 5 spoons of hot oil and mix the mixture.
Some people like to add curry leaves when making the dough.Adding curry leaves is optional.Of course it's gives nice taste to the chakkalu.

Potato Mint Milk Gravy Recipe

Many people favourite vegetable is potato.Either north or south all of them like to eat potatoes with rice or roti.We can prepare many varities with potatoes.Potato is the main vegatble in vegetable pulao,Manchurian  dishes..It is also children favourite one to eat as chips and fries.This cream milk potato gravy curry is looks like kurma and taste also resembles like that.But preparation is very easy and simple not like kurma.Only few ingredients are enough to prepare this recipe.

Ingredients

potato	1/4 kg
onion	1
green chillies	4
ginger garlic paste	1/2 spoon
mint leaves	few(1/4 cup)
oil	1 spoon
turmeric	1/4 spoon
salt	to taste
red chilli powder	1/2 spoon
coriander leaves	few
cream milk	1 cup

Preparation

Wash potatoes with plenty of water.After that peel them and once again clean with water.Then cut into medium size pieces.And put these pieces in salt added water till use in cooking.
Wash onion and green chillies.After that cut the onion into small pieces.
Split the green chillies into two pieces.
Wash mint leaves and coriander leaves separately and keep them aside.
Make ginger garlic paste.

Method

1.Take a cooking vessel and put on the flame.
2.When vessel is heated add oil.
3.When oil is heated add finely chopped onions and splited green chilli pieces.fry till  they become to golden colour.
4.Then add ginger garlic paste.fry for 1 minute for removing raw smell.
5.After that add mint  leaves and fry for 2 to 3 minutes in low flame.
6.Drain the water from potato pieces and add these pieces into  cooking vessel.
7.Add turmeric,salt and red chilli power and saute well.Keep to cook  till 1/2 of potatoes are cooked.
8.Then add cream and  raw milk and mix the curry well.
9.Taste the  curry if salt and spicy is enough or not.
10.If not enough add some more salt and red chilli powder and stir the curry well and keep to cook till potato pieces are cooked well.
11.Finally add  finely chopped coriander leaves and put off the flame.
12.cream milk potato curry is ready to eat with roti or rice.Enjoy ......

Keep in the mind

Add cream and unboiled milk.If not having , add low fat milk also.But cream milk gives nice taste to the curry at the same time gives high calories to the body.
Adding mint leaves gives nice aroma to the curry.Do not forget to add mint leaves.If not, add dried mint leave powder also.

Garlic Beans Masala Fry

 Broad beans vegetable is famous in india especially in andhra.It is use to make many  variety recipes like tomato beans gravy curry,potato beans fry,cauliflower beans, and adding in mixed veggie curries and vegetble pulao also.It is packed of full nutrients and fiber content that very useful to increase our health and removes constipation.Beans seeds have full of protein that very essential one for  growing children.Do like this spicy curry  to eat all memebers of family even beans hater also.... 

Ingredients

beans	1/4 kg
onion	1
green chillies	4
oil	1 spoon
mustard seeds	1/4 spoon
dry chillies	2
cumin seeds	2 spoons
chana dal	1/2 spoon
urad dal	1/2 spoon
curry leaves	few
garlic cloves	15
turmeric	1/4  spoon
salt	to taste
red chilli powder	1/2 spoon
grated coconut	3 spoons

Preparation

Wash Indian broad beans with water and remove the  thin fiber along both sides of beans.And cut the beans into 2 small pieces.If bean is small in size do not need to cut into 2 pieces.
After that take a cooking vessel and add beans and 2 cups of water and 1/2 spoon salt and keep boiling till beans become tender.
After that drain the water and keep them aside.
Remove upper layer of  garlic(optional).
Take mixie jar add garlic cloves,red chilli powder,1 spoon of cumin seeds,1/4 spoon of salt and make a fine mixture.
Wash onions and green chillies and cut them into small pieces.

Method

1.Take a thick bottom vessel or kadai and put on the flame.
2.When vessel is heated add oil.
3.When oil is heated add mustard seeds.
4.When they started splutter then add cumin seeds and dry chillies and fry for 1 minute.
5.Then add urad dal(splitted urad dal) and chana dal.fry till  dals become golden colour.
6.Add  curry leaves.
7.After that add finely chopped onion and green chillies.
8.Fry till they become to light golden colour.
9.Then add boiled broad beans.
10.Add turmeric,some more salt and saute and fry for 5 minutes.
11.Then add garlic  and red chilli powder mixture and mix well.
12.After 5 minutes taste the fry if salt is enough or not.
13.If not add some more salt.
14.Finally add grated coconut and fry for 2 minutes then  put off the  flame.
15.Indian broad beans fry is ready to eat with steam rice.enjoy.....

Keep in the mind

Adding ginger garlic paste is optional.It gives the routine flavour to every recipe.
Adding crushed or mashed mixture of garlic and red chilli powder and cumin seeds gives different taste and aroma to the curry.
Adding grated coconut is optional.If coconut is not available at the time of preparation no need to worry.You can prepare with out grated coconut there is no change of taste of fry.
Do not for get to add salt at the time of boiling beans.

Sweet Puri Preparation

This is very easy and quick preparing sweet and not expensive one also.We can prepare this sweet as prasadam for god Sai baba and goddess Katyayani Devi.We can make  this sweet in different shapes like diamond shape,round biscuits shape and ball shape also.Adding dry fruit pieces and elachi increase the taste of the sweet.If you like ,you can fry this puris in ghee also(instead of  oil).

Ingredients

 

wheat flour	1 cup
rice flour	2 spoons
sugar powder	3/4 cup
ghee	2 spoons
oil	for deep fry

Preparation

Take a mixie jar and add sugar and make a fine powder.
Take a mixing bowl and add wheat flour and rice flour.And add sugar powder and mix all well.Then add melted ghee and mix well.Then add water little by little and make chapati dough.Keep it aside for 15 minutes.
If you like elachi flavour you can add elachi powder(1/4 spoon) also.
Take small portion of dough and make a ball then do chapati shape with chapati roller. Remaining dough also do like this.and make puris.

Method

Take a kadai and put on the flame.
2.Add oil for deep fry.
3.When oil is heated place the puries in the oil and fry till they get brown colour then turn the puries another side .
4.That side also fry till they get brown colour.
5.Place the Fried puries on the kitchen towels(paper napkins).
6.This is very easy and simple sweet to prepare with in daily kitchen glossary  items.

Keep in the mind

Adding elachi is optional.
We can add dry fruit pieces also. when mixing the flours then add dry fruit pieces.
Some people can make this sweet with jaggery instead of sugar.That is also very tasty.

Methi flavour Mixed Vegetable Recipe

This recipe is very good in taste and like to eat with roti or rice ...feel in different and rich in taste.Adding more vegetables  gives essential nutrient to the body.Adding cashew nuts and fresh cream gives rich taste and texture to the dish and children also like to eat this recipe.Adding kasuri methi gives methi flavour that gives restaurant style like methi chaman dish flavour.... This is one of the best recipe to prepare for any  occasions and definitely enjoy to  eat with steam rice or roti or paratas.... 

Ingredients

carrot	1
potato	1
beans	10
green peas	1/2 cup
sweet corn	1/4 cup
onion	1
cauliflower florets	1 cup
oil	2 spoons
kasuri methi powder	1 spoon
green chillies	4
ginger garlic paste	1/2 spoon
tomato puree	1 cup
cashew nut paste	2 spoons
turmeric	1/4 spoon
salt	to taste
red chilli powder	1 spoon
fresh cream	1 spoon
coriander leaves	few

 Preparation

Wash all vegetables and put them in salt adding water for 20 minutes.
Peel the carrot and potato.
After that cut vegetables into medium size pieces.
Take a cooking vessel and add all vegetable pieces and 2 cups of water and  1/2 spoon of salt and cook till veggies become tender.
Drain the water and keep veggies aside.
Wash coriander leaves and cut into small pieces.Keep them aside.
Soak cashew nuts for 15 mintues then boil for 5 mintues.
After that add in mixie jar and make a paste.
Roast the kasuri methi for 5 minutes in low flame and make a fine powder.
If you do not have ready  made tomato puree then take 5 tomatoes and boil them after that put in the blender and make a paste.This is  home made  tomato puree.

Method

1.Take a thick bottom vessel or kadai.
2.Put on the flame and after vessel is heated add oil.
3.When oil is heated add finely chopped onion and green chillies.fry till onions become golden colour.
4.Then add ginger garlic paste.fry for 1 minute.
5.Add tomato puree and cook for 5 minutes.
6.Add turmeric,salt,red chilli powder and cashew nut paste and mix all well.and cook for 5 minutes.
6.Add boiled vegetable pieces and kasuri methi powder and saute well and add 1 cup of water and cook for 5 to 10 minutes in low flame.
7.Taste the curry if salt is enough or not.If not add  some more salt and mix well.
8.Finally add fresh cream and coriander leaves and mix the curry and put off the flame.
9.This is very delicious recipe and enjoy to eat with rice or chapati....

Keep in the  mind

Kasuri methi powder available in the super markets.
Making  Tomato puree at home is very easy. cut  tomatoes  and  make a paste and cook for some time to remove raw smell.This is one method.
But best method is first boil  the tomatoes for 5 to 10 minutes then  make them fine paste.(remove the  upper layer of the tomatoes).
Use fresh cream to add in the recipe.After adding the cream put off the flame.Do not keep to cook longer time after adding the cream.

Ridge gourd tur dal recipe Andhra style

We know many dal varities like tomato dal, spinach dal, Thotakura papapu etc.This ridge gourd tur dal recipe is good in taste like other dal varities.We can add moong dal instead of tur dal if you like.That one also nice taste and gives relief from if we feel boring to add tur dal for dal preparations and adding moong dal also good for health.

Ingredients

ridge gourd	1/4 kg
tur dal	150grs
tamarind	3 flakes
turmeric	1/4 spoon
salt	to taste
red chilli powder	1/2 spoon
tomato	1
onion	1
green chillies	2
oil	1/2 spoon
ghee	1/2 spoon
mustard seeds	1/2 spoon
garlic cloves	5
cumin seeds	1/4 spoon
curry leaves	few
dry chillies	2
coriander leaves	few

Preparation

Wash tur dal with water and soak for 30 minutes.
Wash ridge gourds  with water.And peel them and once again wash with water and cut into small pieces.Before cutting the ridge gourd taste it if it is bitter or not.
Wash onion,green chillies and tomato and keep them in salt adding water for 15 to 20  minutes.
Then cut onions ,green chillies and  tomato into small pieces.
Wash coriander leaves and curry leaves and cut coriander leaves into small pieces and keep them aside.
Remove the layer of the garlic and mash them with chapati roller pin.

Method

1.Take a pressure cooker and add soaked tur dal and 2 cups of water and cook for 3 to 4 whistles.
2.Take a cooking vessel and add ridge gourd pieces,onion pieces,green chillie pieces,tomato pieces,turmeric ,salt,red chilli powder,tamarind flakes and 3 cups of water and cook till veggies become tender.
3.Remove the cooker lid when pressure is completely removed. 
4.Mash the dal and add this to cooking veggies and mix all well.and cook for 10 to 15 minutes.
5.Taste the dal if salt and  sour is enough or not.If not add more salt and lemon juice(1 spoon) if need.
6.Take a pan and put on the flame.
7.After heating the pan add oil.
8.When oil is heated add ghee.
9.When ghee is melted add mustard seeds.
10.When mustard seeds started to crackle add dry chillies and cumin seeds.
11.Fry for 1 minute and add crushed garlic cloves and fry for 1 minute.
12.Finally add curry leaves and coriander leaves and put off the flame.
13.Add this to ridge gourd dal and mix all well.
14.This curry is good combination for rice or chapati.

Keep in the mind

Do not forget to taste  every ridge gourd before cutting it because some ridge gourd has bitter taste.It will spoil the taste of the curry and curry also become bitter.
Adding coriander leaves is optional.
We can add moong dal  instead of tur dal also.
Easy method is also available.Use pressure cooker.Add all ingredients except salt and tamarind and cook for 4 to 5 whistles.
After pressure completely remove from cooker,open it and add salt and tamarind flakes and cook for 10 minutes and if need add 1 cup of water also.finally add seasonings.

Dasara Navaratrulu Naivedyalu Alankaralu

దుర్గమ్మ అవతారములు - ప్రసాదాలు 

1.Swarna Kavacha Durga devi(స్వర్ణ కవచ దుర్గా దేవి )              1/10/2016    
      
 Prasadams:  Ravva kesari, Chalimidi, vadapappu,Payasam

Saree colour: Goddess Durgamma wear Gold colour saree 

2.Bala Tripura Sundari( బాల త్రిపుర సుందరి )              2/10/2016        
   
Prasadams: Senagalu,Sweet boondy, Payasam

Saree colour: Light pink colour 

3.Gayatri Devi(గాయత్రీ దేవి)                              3/10/2016  
       
Prasadams:   Lemon rice,Ravva kesari

Saree colour: Orange colour

4.Annapurna Devi(అన్న పూర్ణ దేవి)                         4/10/2016    
      
  Prasadams:  Garelu,Pongal

Saree colour: Sandal wood colour

5.Katyayani Devi(కాత్యాని దేవి)                               5/10/2016   

Prasadams: Sweet puris(rice flour and jaggery)
  
Saree colour: Blue colour

6.Lalitha Tripura Sundari Devi(లలిత త్రిపుర సుందరి దేవి)     6/10/2016     

 Prasadams: Pulihora,Pesara boorelu,  Sweet pongal,curd rice 
    
Saree colour:Pure Gold  colour
                     
7.MahaLakshmi Devi(మహా లక్ష్మి  దేవి)                        7/10/2016     

Prasadams:   Kheer(Sheerannam),

Saree colour: Pink colour

8.Saraswathi Devi(సరస్వతి దేవి )                           8/10/2016  

Prasadams:   Chakkera pongal,wheat  payasam,Atukulu Bellam, Sanaga pappu,Coconut,

Saree colour:White colour

9.Durga Devi(దుర్గ దేవి) (దుర్గాష్టమి )              9/10/2016  

Prasadams: Garelu,Lemon rice     

Saree colour:Red colour


10. Mahishasura Mardani(మహిషాసుర మర్దని )               10/10/2016                      

Prasadams: Pulihora,Panakam,Curd rice

Saree colour: Brown and red colour hand loom sari

11.Raja Rajeswari Devi(రాజరాజేశ్వరి దేవి)                   11/10/2016  

 Prasadams: ladoo,Burelu,Pulihora

Saree colour: Green colour