Tomato Rice

Process:
In a pan add some oil n butter ,add cinnammon,2 cloves,2 cardommoms,mustard seeds,jeera,urad dal,channa dal,saute well also add cashew halves,curry leaves,hing .Now add chopped onion,long cut green chillies,g &g paste turmeric,chopped tomato(3 ripe tomato for 1-2 cups rice)add salt,red chilly powder,garam masala allow it to cook well till all the water is absorbed.To this well cooked tomato paste add cooked rice n coriander leaves.

Tomato Pachadi

Process:
In a kadai heat nice amt of oil,add chopped tomato cook until all the water evaporates,add green chillies,mint leaves,g & g paste salt turmeric
Gring roasted sesame seeds,methi ,little peanuts (optional),jeera also add the thickly cooked tomato mixture and grind to fine paste.

Rasam

Kakarakaya Pulusu

Mutton Curry

Star Chicken

Process:
Marinate boneless chicken with salt,red chilli powder,turmeric,g&g paste,garam masala,lemon juice,chopped green chillie,chopped coriander.After marinating for some time like 15 to 20 minutes add besan,corn flour,one egg and mix well to coat all pieces.Deep fry in the oil.

Mixed veg Idli

Process:
Grind soaked 1 cup of urad dal,1 cup of channa dal,1 cup of moong dal with green chillies n jeera.To this paste add 1 cup of soaked idli rava n mix.Stir some chopped onion,carrot,peas,potato,coriander leaves n salt.
Steam this mixture in idli molds and cook for 10 -12 minutes.

Badam Burfi

Process:
Soak 1 cup of badam for atleast 5- 6 hrs.Peel the skin later.Grind badam and same quantity 1 cup sugar with enough milk to make paste like consistency.In a pan heat 2-3 tbs ghee add the paste to it.Stir continously til 10 minutes ,til it becomes dough like.Add cardomom powder.
After turning off the heat continue stirring without stopping.In a plate coated with ghee, spread the badam dough paste.Allow it to cool for at least 1 hr and cut into desired shapes.

Besan ladoo

Process:

Melt 1/2 cup(one stick) of butter in a thick bottom pan.Add 1 1/2 cup gram flour 4 tbsps rava and roast it while stirring continously for approximately 25 min on very medium low heat.Switch off the heat and keep mixing .Once it is little cooled down,but still warm add 3/4 cup sugar ,cradomom powder,chopped badam nuts and mix well and make balls out it.

Masala poori

Chakkara Pongal

Ingredients:
1 cup rice
1/2 cup moong daal
4 cups water
1 1/2 cup sugar
2 cups milk
raisins,cashews
Cardamom powder
Ghee

Process:
Roast moongdal with ghee for 4-5 minutes.Wash rice and mix this dal and water and pressure cook for 3 whistles.With a potato smasher mush the cooked rice and add sugar and milk cook it on low flame till nice aroma commes.In a pan heat some ghee ,roast cashews raisins and add this to the rice.Atlast add cardamom powder .

Majjiga Pulusu

Process:
Pressure cook chopped onions,greeen chillies,tomatos,bendi,anapakaya,squash,g & g paste.Meanwhile in a kadai heat yogurt diluted with besan than add cooked veggies and salt turmeric,red chilli powder.For seasoning take some oil add garlic,jeera,methi seeds,mustard,dry red chillies,curry leaves and add this seasoning mix to the yogurt .Atlast garnish with chopped coriander.

Mixed Daal Dosa

Ingredeints:
3cups Rice
1 cup moong daal
1 cup toor daal
1 cup channa daal
1 cup urad daal
1/4 cup poha
2 tbs methi seeds

Process:
Soak rice and daals together atleast for 8 hours and grind to fine batter.On a hot tava pour in spoonful of batter and spread round like dosa.Use oil and than turn it over.Than spread finely chopped onions,green chillies & grated carrot.Use ghee instead .Serve along with coocnut chutney.

Chamagadda Mutton Curry

Process:
In a pressure cooker heat some oil ,fry chopped onions,than mint leaves,than g & g paste turmeric add washed meat and suate till the raw smell goes away.Need to fry the meat till nicely the oil is released.Add pieces of washed chamagadda & mix them.Now add salt, red chillie powder,dhania powder,garam masala and dry coconut powder.Add some chopped coriander and water cover it cook it till four whistles.Garnish with lemon juice and coriander.

Chudwa

Process:
In a pan take some oil add grondnuts, dalia(channa dal),dry red chillies,curry leaves,small chopped green chillis,turmeric(adding good portion of it gives nice color to the mixture),now add thin poha to it with salt and mix well.Whole cooking should be done on low flame.Stir continously till nice crispyness is coated to the poha.At last add little sugar and mix

For variations can even add boondi with poha or any leftover cornflake mixtures.

Carrot Halwa

Cooking process:

In a wide pan warm some ghee and fry grated carrot till it changes color n nice aroma comes.It takes 15-20 minutes continously stirring.Add the milk and cook till it is absorbed.Now add sugar and cardomom ,coook for some more time till it reduces it quantity to half.Granish with ghee roasted nuts.

Ginger garlic paste

Ingredients:
Equal quantities of finely chopped ginger and garlic
1 tsp Salt
1 tspTurmeric
2-3 tsp Oil

Green onion Shrimp

Palakura Pappu