TASTY PUNUKULU

INGREDIENTS:-

idli batter/idli pindi-2 cups
onions-1
green chillies-2
maida/all purpose flour-3 tsp
curry leaves/karve paku-a few
salt-to taste
oil-for deep fry

PROCESS:-

1.Cut onions,green chillies and curry leaves into small pieces.

3.Heat the oil in pan.Then take the batter in to small rounds and put them in the hot oil.

4.Fry them till they turn light golden brown colour.

5.Take them onto a paper towel to drain out excess oil.

SERVE HOT WITH PEANUT/TOMATO CHUTNEY...TASTES SUPERB.

ALOO BREAD BONDA

INGREDIENTS:-

Aloo-3 (boiled n skin peeled off n mash it )
onions- 1 (cut into small pieces)
green peas-1/2 cup(boiled)
green chillies-2
gingergarlic paste-3/4 th tsp
turmeric pwd-1/4 tsp
chilly pwd-1/2 tsp
garam masala -1 tsp
salt -as per taste
coriander- handful
bread-7 or 8 slices
oil- for deep fry

FOR SEASONING:-
mustard seeds
jeera
curry leaves

PROCESS:-

1.First we should prepare the curry for bondas.For that add oil in a pan ,then add mustard seeds,jeera n curry leaves .
2.Now add onions ,green chillies n fry til golden brown .
3.Den add ginger garlic paste n fry 4 sum time
4.Now add turmeric pwd,chilly n garam masala pwds n saute well
5.den add mashed alu n green peas n fry 4 sum time

6.Atlast add coriander

Now the curry is ready..mix it well n let it cool 4 sum time.Now make small balls with the curry .

Now take the bread n dip it in water or milk n keep the aloo balls in between the bread n make it like bondas(round balls). In between keep the oil on the pan 4 deep frying.

Now when bondas r ready ,deep fry in oil til light golden brown color.It hardly takes only 1 or 2 mins bcoz the bread gets fried very soon.

Now the crispy bread bondas r ready 2 eat.

SERVE WITH TOMATO KETCH UP........

GUVAR/GORCHIKKUDUKAYA/CLUSTER BEANS FRY

INGREDIENTS:-

guvar/cluster beans/gorchikkudukaya-1 lb (cut into small pieces)
red chillies-3 (u can increase according to ur taste)
jeera/cumin seeds-1/2 tsp
garlic cloves/vellulipayalu-4
salt-as per taste
turmeric pwd-1/4 tsp
grated coconut(fresh/frozen)-3 tsp
peanut powder-2 tsp
oil-2 tsp

PROCESS:-

1.Clean and cut guvar and boil it with enough water in a pan with some salt and turmeric pwd for about 20 mins.

2.Take red chillies,cumin and garlic cloves in a mixer/blender and make it into a paste.

3.Keep the paste aside.

4.Heat a pan, add oil and fry the grinded paste for about 2 mins.(Make sure that that it doesn't get burnt).

5.Now add the boiled cluster beans and fry for about 20-25 mins/ till they become soft.

6.Now add enough salt,peanut powder and grated coconut and mix well and switch off the flame and serve

SERVE WITH HOT RICE AND TASTY SAMBHAR BY SIDE.....

POTLAKAYA PERUGU PACHADI

INGREDIENTS:-

potlakaya/snake gourd-1
green chillies-3 to 4
curd-4 to 5 tsp
ginger-1 inch
salt-to taste
turmeric pwd-1/4 tsp

FOR SEASONING:-

mustard seeds/aavalu-3/4 tsp
jeera/cumin seeds-1/2 tsp
menthulu/fenu greek seeds-1/2 tsp
curry leaves- a few
oil-2 or 3 tsp

PROCESS:-

1.Peel off the skin of snake gourd and chop into small pieces.
2.Heat a pan ,add oil and fry green chillies and keep aside. In the same pan,add the oil and do the seasoning.

3.Then add chopped snake gourd pieces ,turmeric pwd and fry till the pieces turn soft and keep aside.

4.Mean while,in a mixer grind green chillies and ginger and keep aside.
5.Now take curd in a bowl and beat it well.

6.To that add grinded ginger-green chillies paste,salt and mix well.

7.Now to that add the fried snake gourd piecesn mix well.

8.Mix it well ,check for salt and then serve.

SERVE IT WITH HOT RICE.TASTES AWESOME...

MASALA VADA

INGREDIENTS:-
chana dal-1 or 2 cups
onion-1(chopped finely)
green chillies-2 (chopped finely)
coriander-1/4 bunch
curry leaves-6or 7
salt-as per taste
turmeric pwd-1/2 tsp
chilly pwd-3/4 tsp
ginger garlic paste-1/2 tsp
garam masala pwd-1/2 tsp
oil-for deep fry

PROCESS:-

1.Soak the chana dal in water for 2 or 3 hrs.
2.Then drain the water n grind in to a coarse paste in a mixer.
3.Cut onions,green chillies n coriander n keep aside.

4.Now take grinded chana dal in a bowl n mix all the ingredients.

5.Now take small amounts of grinded chana dal n make them like small vada on a polythene cover(so that they dont stick) n fry it in oil til golden brown color.

6.Now take them on to a tissue paper to drain out excess oil.

SERVE THEM HOT WITH TOMATO KETCHUP OR WITH GREEN CHUTNEY N KIDS WILL LOVE 2 EAT THESE VADAS....................

TOMATO MASALA UTTAPAM

Its one of the instant breakfast that we can get ready in about 1o mins.Its very easy n tasty recipe too....

INGREDIENTS:-
 Rice flour/Biyyam pindi- 3tsp
maida/all purpose flour-3tsp
senaga pindi or besan-1 tsp
onion-1
Tomato-1
green chillies-2
coriander/cilantro-handful
ginger-1/2 inch piece
jeera-1 tsp
curry leaves powder(karvepaku podi)-1 tsp (optional)
salt
oil

PROCESS:-


1.cut onions ,tomatoes, coriander ,ginger n green chillies into small pieces as shown here.

2. Now add all the above ingredients including riceflour,besan,maida , jeera n salt except oil with enough water to make it into a dosa batter consistency.


3.Now ,heat the pan n spread the mix on the pan like a dosa n put sum oil on the sides..

4. When one side gets roasted,turn on to the other side.n u'l notice that it looks very color ful too..

SERVE IT WITH PEANUT CHUTNEY .TASTES VERY DELICIOUS.

CARROT MUFFINS

INGREDIENTS :-

raisins-1/2 cup
cashews-1/2 cup
warm water-2 cups
all-purpose flour/maida -2 cups
baking powder -1 tsp
salt-3/4 tsp
ground cinnamon/dalchina-1 tsp
eggs -4
vegetable oil
sugar-3/4 cup/as per taste
carrots-3

PROCESS:-

1.First grate the carrots and keep aside.

2.Then beat together eggs,sugar and water.

3.Then to that add all purpose flour and mix it well.Then add ground cinnamon pwd.

4.Now to that add the grated carrots and mix it well.

5.Now add half of the raisins and cashews.

6.Take the muffin pan/cup cake pan and grease the bottom with butter/oil and fill the cup cakes till 3/4 only and not completely.(BECAUSE THEY HAVE THE TENDENCY TO RAISE )And sprinkle the rest of the raisins and cashews on the top.

7.Preheat the oven to 350 F or 180 C for about 10-15 mins.Then place the muffins in the oven and bake them for about 20-30 mins/till the tooth pick inserted in to the muffin comes out clean without anything sticking to it.

8.Let it rest for 10 mins.Then remove muffins from the pan n enjoy!!!!!
U WILL SEE CHILDREN WILL LOVE TO EAT THIS CARROT MUFFINS

ANDHRA SPL CHICKEN CURRY

INGREDIENTS:-

Chicken -2 lbs
onions- 3
tomatoes-1
green chillies-3-4
cloves-3
elachi -2
cinnamon-small stick
cashews-2/3 tsp
curry leaves
ginger garlic paste-1 tsp
oil- 3tsp
coconut (fresh /frozen)- 1 cup
poppy seeds/gasa gasalu-2 tsp
garam masala pwd- 3 tsp
coriander - for garnishing

FOR MARINADE:-

turmeric pwd-1/2 tsp
chilly pwd-2-3 tsp
salt -to taste
ginger garlic paste-1tsp
oil-1 tsp
garam masala- 1tsp

PROCESS:-

1. Cut n clean the chicken properly.Now take a bowl add 1 tsp oil,salt,ginger garlic paste, chilly ,turmeric pwd n garam masala n mix well .To dat add chicken pieces n mix well n set it aside.
2. Cut onions ,tomatoes n green chillies into pieces
3. Make a paste of coconut n poppy seeds with little water n keep aside.

4.Now take a pan ,add oil n den put sum cloves,cardamom,cinnamon n fry for a min.Den add cashews n curry leaves n fry for a sec.Now add ginger garlic paste n fry for a min n den add onions n green chillies n fry till onions turn golden brown.

5.Now add tomatoes n let dem cook for 5 mins.Add salt n turmeric pwd.



6.Now add the marinade n let it cook for 15-20 mins
THE WATER AUTO MATICALLY OSES OUT FROM CHICKEN SO WE NEED NOT ADD MUCH WATER IN CHICKEN CURRY
7.Den add chilly pwd, n sum water n let it cooks til the chicken becomes soft n water evaporates.
8.Atlast add garam masala n coriander n saute for 5mins n switch of the flame .




SERVE WITH HOT RICE /DUM BIRYANI WITH ONIONS

CARROT IDLI

INGREDIENTS:-

Idli batter-1 cup
carrot - 1 cup
salt
peanut chutney

PROCESS:-

1.Take idli batter in a bowl n add enough salt.


2.Grate the carrot n keep aside.

3.Take the idli plate n fill all the rounds n sprikle shreded carrot on that n put it in the idli cooker for about 15- 20 mins.

4.Switch of the flame n rest it in idli cooker for 5 mins.Now th idli is redy to serve.

SERVE HOT WITH PEANUT OR ANY CHUTNEY.

TIP:- TO AVOID STICKING OF IDLI 'S TO THE PLATE ADD 1 DROP OF OIL AT THE BOTTOM N SPREAD IT BEFORE PLACING THE BATTER.