Aratikaya(Raw Banana) Fry

Ingredients:
 Raw banana:2
Shredded coconut
Onoin:1
Mustard seeds
Jeera
Crushed Ginger
Garlic
green chillies

Procedure:

1. First cut each banana into 3 pieces and boil them.
2. Heat oil in a kadai and add mustard seeds,jeera,garlic.
3. Then add ginger and green chillies paste and fry for a min.
4. Now add onoins and fry them.
5. Add boiled banana pieces and fry then on low flame.
6. Add shredded coconut,salt and fry for 10mins.
7. Serve hot with rice.

Beans Fry

Ingredients:
Beans:250gms
Carrot:3 small
Mustard seeds
Urad dal
Jeera
Garlic
Dry red chillies
Curry leaves

Procedure:

1. First cut the beans and boil them in a pressurecooker.
2. Heat oil in a kadai add dry red chillies,jeera.mustard seeds,uraddal and curry leaves.
3. Add carrot and fry till raw smell goesoff.
4. Then add boiled beans ,salt,chilli powder and fry for 10-15 mins.
5. Serve hot with rice.

Vegetable fried rice

Ingredients:
Capsicum-1big
Carrot-2
Spring onions
Garlic
Green chillies-4
Shredded cabbage
Soy sauce
White veniger
Egg-1(optional)
Biryani rice
water

Procedure:

1. Heat oil in a kadai and add cut garlic and green chillies.
2. Now add carrot pieces and fry for a minute.
3. Add capsicum and shredded cabbage and fry for 5 mins.
4. Now add egg and scramble it.
5. Add soy sauce and veniger.
6. Add rice and stir for 2 mins.
7. Now pour water and let the rice cook completely.
8. Finally garnish it with spring onions and serve hot.

Basic sponge cake

Ingredients:
All purpose flour(Maida):1cup
Powdered sugar:1cup
Baking powder:1tbsp
Butter:1/2 cup
Vanilla eseense:1tsp
Eggs:2

Procedure:

1. First beat eggs in a seperate bowl for 2mins.
2. Sieve maida and baking powder in a bowl.
3. In a bowl beat butter, sugar,vanilla essense.
4. Now add the eggs mixture into this and keep beating.
5. Add maida and baking powder mixture to the above content and continue beating for 15-20mins.
6. Apply Butter to a 8*8 cake pan and pour the mixture into this.
7. Preheat oven to 350 and bake cake at same temperature for 25-30mins or till completely baked.

Sorakaya kura(Bottleguard curry)

Ingredients:
Sorakaya:1 big
onoins
Ginger-garlic paste
Chilli powder
Curry powder
Mustard seeds
Jeera
Chana dal
Coriander leaves
Milk

Procedure:

1. Cut vegetables and onoins into small pieces and put them aside.
2. Heat oil in a kadai ,add mustard seeds,jeera.chana dal.
3. Add onoins and fry them.
4. Add ginger-garlic paste and fry on a lowflame till raw smell goesoff completely.
5. Now add curry powder and cut vegetable pieces and fry for 5mins with lid on.
6. Now pour some water and let it cook for sometime.
7. Once all the water evaporates completely add little milk and coriander leaves and stir for 2mins.
8. Serve hot with rice or roti.

Tomato rasam

Ingredients:
Tomatoes:4-5
onion:small
Green chillies
Ginger-garlic paste
Mustard seeds
Coriander powder
Curry leaves
Coriander leaves
Asfoedita
Jeera
Salt

Procedure:

1. Heat oil in a kadai and add mustard seeds,jeera,curryleaves.
2. Now add onoins and green chillies.
3. Add tomaotes and fry till raw smell goes off completely.
4. Add ginger-garlic paste,corinader powder,asfoedita.
5. Add 2 cups of water and salt and let it boil for 15mins on high flame.
6. Finally add chopped coriander leaves and serve it hot with rice.
   

Tofu Tomato curry

Ingredients:
Tofu(Extra firm)
Diced Tomatoes(canned Italian style)
Onions
Green chillies
coriander leaves
salt

Procedure:

1. Heat oil in a kadai and add mustard seeds,jeera,chanadal,greenchillies.
2. Add onoins and fry till goldenbrown.
3. Now add diced tomatoes and fry for 5mins with lid on.
4. Now addsalt and water for gravy and mix it well.
5. Add tofu just 10mins before as it is very soft.
6. Finally add coriander leaves and serve with roti's.
   

Brinjal masala curry(Vankaya masala kura)

Ingredients:
Brinjal(vankayalu):5-6
Onion:1big
Mirchi:3
salt

For masala:
Jeera
Grated Coconut
Turmeric
Poppy seeds
Coriander seeds
Dry red chillies

Procedure:

1. First grind all the masala into fine paste.
2. Heat oil in a kadai and add mustard seeds,jeera,chanadal and fry for a minute.
3. Add green chillies,onioins and fry till golden brown.
4. Now add masala paste and salt.
5. Add cut vegetable pieces and fry for 2mins with lid on.
6. Pour little water and let it boil till vegetables are well cooked.
7. Finally add coriander leaves and serve hot with rice.

Mirchi Bajji

Ingredients:
Mirchi
Besan flour
Rice flour
Baking powder
Ajwain(Vaamu)
Chilli powder
Crushed Ginger juice
salt
water

For Stuffing:
sesame powder
coriander powder
tamarind(cherry size)
Jeera powder
Fenugreek seeds
Chaat masala

Procedure:

1. For 1 cup besan flour mix 2tbsp of rice flour and 2tsp of baking powder.
2. Add ajwain,salt ,chillipowder,Crushed ginger juice .
3. Mix all the ingredients in water without any lumps and keep this mixture aside.
4. Reduce the spice kick of chillies by removing the white vein with seeds.
5. Grind all the stuffing ingredients.
6. Take a little bit stiffing with tip of a knife and insert it into slit mirchi.
7. Now dip this mirchi in the mixture and fry in oil till golden brown.
8. Serve it hot with onions ans hot&sweet chilli sauce.
   

Goruchikkudukaya vepudu(Guvar fry)

Ingredients:
Goruchikkudukayalu(Guvar)
Tomatoes(optinal)
Mustardseeds
chanadal
Jeera
Green chillies
salt
chilli powder

Procedure:

1. First cut the vegetable into small pieces.
2. Heat oil in a kadai,add mustard seeds,Chanadal and green chillies.
3. Now add tomatoes and vegetable pieces and fry them till guvar cooks completely.
4. Finally add Crushed jeera and coriander leaves and serve it with rice.
   

Sorakaya Tomato curry(BottleguardTomato curry)

Ingredients:
Sorakaya:1mediunsize
Onion:1big
Tomatoes:2
Ginger-garlic paste
Coriander leaves
Green chillies
salt
Mustard seeds
Chanadal
Jeera
Chillipowder(optional)

Procedure:

1. Heat oil in a kadai, add mustard seeds,chanadal,jeera.
2. Add greenchillies,onions and fry them.
3. Add pinch of pasupu ,ginger-garlic paste and fry for 2mins.
   
4. Now add tomato pieces and cut vegetable pieces and fry for 5mins.
5. Add little water,salt,chillipowder and keep the lid so that vegetable pieces cooks well.
6. Finally add coriander leaves and serve hot with rice or roti's.
   

Daniyala charu

Ingredients:
Daniyala Powder(Coriander powder):1spoon
Ginger-garlic paste
Curry leaves
water
pasupu
salt
chillipowder

For popu:
Dry red chillies
Chana dal
Mustard seeds
Jeera
Asafoedita

Procedure:

1. First boil water with pasupu and curryleaves for 20mins.
2. Once water starts boiling add ginger-garlic paste,coriander powder.
3. Now heat oil in a pan and add all popu ingredients.
4. Once its done mix it in the water content.
5. Now add salt and chillipowder and let it boil for 15mins.
6. Finally add chopped coriander leaves(optional) and serve it with rice.
   

Prawn Biryani(Royyala Palav)

Ingredients:
Prawns(Royyalu):1/2kg(small)
Basamati rice:11/2cups
Onion:1(small)
Greenchillies:4
Gingergarlic paste
coconut milk
Coriander powder
cloves:4
Cinamon:2
Shajeera
Jajikaya
Biryani aaku
Podina(Mint)
Coriander leaves
Curry leaves

Procedure:

1. Wash prawns thoroughly , add littlebit pasupu and keep them aside.
2. Boil coconut milk by adding curryleaves and pasupu for 5mins.
3. Heat oil in a cooker add all the spices.
4. Add onoins,greenchilles and fry them.
5. Add gingergarlic paste,coriander powder and fry for a min.
6. Now add prawns and roast them for 5-10mins.
7. Add the rice ,stir for 2mins on lowflame .
8. Pour the boiled coconut milk ,corianderleaves,salt, water(if required) ,let it cook completely.
9. You can serve this with any gravy curry.
   

Chintapandu Pulihora(Tamarind rice)

Ingredients:
whiteRice:1cup
carrot:1
GreenChillies:4
Tamarind:lemon size
Groundnuts:Handfull

For popu:
Dry redChillies
Garlic
Mustardseeds
Chanadal
Jeera
Asafoedita
Curryleaves

Procedure:

1. First cook rice and cool it.
2. Soak tamarind in hot water or you can microwave it for 2mins.
3. Once rice is cold add little turmeric, salt and mix it completely.
4. Heat oil in a kadai and add dry redchillies,garlic,mustard seeds,chanadal,jeera,curryleaves,asafoedita.
5. Now add greenchillies, groundnuts and roast them.
6. Squeeze tamarind completely and add the juice.
7. Keep stirring the mixture till the oil floats .
8. Now mix the rice in this mixture and serve.
   

Alu Masala curry(Bangaladumpa mudda kura)

Ingredients:
Alu(Bangaladumpalu):4(Big)
Onioin:1(Big)

For Masala:
Dry RedChillies:6or7
cloves:3
Cinnamon:5
Ginger:small piece
Garlic:6
poppy seeds
somp
Milk

Procedure:

1. Grind all ingredientd for masala.
2. Heat oil in a kadai, add mustardseeds,jeera,chillies.
3. Add onioins and fry them till golden brown.
4. Add grinded masala paste and fry till raw smell goesoff completely.
5. Now add alu pieces and fry for 2mins.
6. Pour a cup of milk and let it boil for 2mins.
7. Finally garnish with coriander leaves and serve with puri's,chapati's and rice.

Semiya upma(Vermicelli)

Ingredients:
Semiya(Vermicelli):1cup
Onion;1(small)
Carrot:1
Frenchbeans:3
Greenchillies:2or3
crushedGinger:smallpiece
water:11/2 cup
salt to taste

Procedure:
1.Roast semiya till golden brown and put aside.
2.Heat oil in a kadai,add mustardseeds,chanadal,jeera ,curryleaves and fry for a min.
3.Add green chillies,crushedginger.
4.Now add onions,carrot,beans and fry them.
5.Add water and salt ,let the water boil for 2mins.
6.Now add roasted semiya and keep stirring in low flame.
7.Once semiya is cooked and all the water gets evaporated ass little ghee for good taste.

Goduma attu/dosa

Bored of eating chapati??????? Try this recepie.it's easy and tasty!!!!!!

Ingredients:
Wheatflour/godimapindi:1cup
Rice flour:1/4cup
Jeera
chilli powder
salt

Procedure:
1. In a large bowl mix wheat flour,rice flour,jeera,chilli powder and salt.
2.Add lukewarm water and mix well without any lumps.
Now you can prepare dosa and eat it with some pickle.

Beetroot curry

Ingredients:
Beetroots:3or4(small)
Onions:1
GingerGarlic paste
corainder powder
turmeric powder
salt

Procedure:
1.Cut beetroot into small pieces and boil them for 3 whistles in cooker
2.pour oil in a kadai,once hot add mustard seeds,jeera,dry redchillies ,chanadal
3.Add onions and fry them till golden brown.
4.Add little turmeric and gingergarlic paste.
5.Fry this till the raw smell goesoff and add corinanderpowder.
6.Now add the boiled beetroot pieces,salt,chillipowder and fry for 15mins
7.serve hot with roti's.

Kalakand sweet

Ingredients:
Ricotta Cheese
Milk powder
Sugar

Prcedure:
This is a very easy recepie.
1.Mix all the ingredients in 1:1:1 ratio.
2.Keep stiring for atleast 20mins on a lowflame.
3.once the mixture gets thick swithoff the stove.
4.Apply little oil or ghee on a plate & pour the mixture on the plate.
5.Once its cool cut it into pieces.

Beerakaya roti pachadi(Ridgeguard pickle)

Ingredients:
Beerakayalu(RidgeGuard):2(Big)
Tomatoes:2(Optional)
Carrot:1(optional)
Tamarind:cherrysize
Jeera,Garlic,Salt

Procedure:
1.First cut the vegetables into small pieces.
2.Put some oil in the cooker & add mirchi by just cutting them into 2 halves.
3.After frying them add all vegetables & salt.Then put the lid for 3 whistles.
4.once the water evaporates completely add jeera ,garlic & Tamarind and fry for a minute.
5.Now swithoff stove and let this cool for 2 mins.
6.After that grind the whole mixture.Serve with rice.

Beerakaya Kura(RidgeGuard curry)

Ingredients:
Beerakayalu:3-4(Medium)
Onion:1(big)
Green Chillies:2
salt,pasupu

Procedure:
1.First cut onions & vegetables into small pieces.
2.Now put kadai on the stove add oil & once oil is hot add mustardcseeds,dry redchillies,crushed garlic,jeera,chanadal & tuvardal.
3.Fry all these for a minute and add onions & fry till golden brown.
4.Now add little pasupu & the cut vegetable pieces & put the lid.
5.If fresh vegetables no need to add water or else add little water.
6.let the curry boil for sometime till the water goes off completely & pieces become soft.
7.Then add little rawmilk if needed.
8.Lastly add chopped coriander leaves.