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.