Dondakaya Curry

Process:
In a pan heat oil,heat and add red chilles,mustard seeds,jeera ,crushed garlic,hing ,curry leaves,roast it after that
add chopped onions,turmeric,cut dondakaya pieces, than add chopped tomatoes,cook nicely ,
than add red chilly powder salt, garam masala,cook till oil releases can add dry coconut powder and add enough water and cook till the sauce gets thick not too watery or too dry.
Garnish with coriander leaves.

Munnakaya Pappu

Process:
Presure cook 1 cup of washed toor daal wit enough water adding chopped onins,slit green chillies,chopped tomato,washed drumsticks,turmeric,red cilly powder,add also little soaked tamarind pulp(if tomatos are not sour enough).
Cook for 2-3 wistles.
In a pan take oil heat it and add mustard seeds,jeera,red chillies,g & g paste,methi leaves and to this seasoning add the cooked daal with salt and cook for 3-5 min on medium.Garnis with coriander leaves.

Murukulu

Process:
Take 2 cups of rice flour,1 cup of besan,1 tsp seasame seeds, crushed ajwain seeds,salt red chillie powder,melted butter .Mix all and knead into dough by adding little by little warm water.
Take the dough into muruku press and release into hot oil.Fry on medium heat till both sides gets fried.

Beerakaya Tomato Pachadi

Process:
Chop 1-2 long beerakaya with skin & add some turmeric & salt and keep aside.
Chop 3-4 big tomatoes add turmeric & salt and keep aside.
In a kadai heat some oil add 3 tsp urad daal,1/4 tsp methi seeds,1 1/2 tsp mustard seeds,hing,4-5 green chilles, dry red chillies.In the same pan add chopped beerakaya & cook till done & remove.In the pan add chopped tomatoes & fry till done.Grind the beerakaya 7 tomato into paste with coriander.
While grinding add little soaked tamarind .
Check for salt and serve with hot rice.

Chole/Channa masala

Process:
Soak Channa for overnight.Pressure cook the channa till it gets nice soft(if pressed with fingers it should be mashed easily).In a pan heat oil add whole garam masala,jeera chopped onions add salt to get moisture evaporated.After it gets fried add turmeric g & g paste green chillies.Now after saute for little time add chopped tomatoes or can add enough tomato puree.Saute well ,add channa masala powder(shan masala) red chilly powder little add enough water from cooked channa.Cook till nice gravy consistency comes.Than add channa, chopped coriander,cook for a while check for salt, and in the last add lemon juice.

Tomato soup

Process:
In a wide pan add enough butter melt it than add jeera, chopped garlic saute well.Now add big pieces of onions,green chillies,carrots,peas(any other vegetable like celery, beens,capsicum)
Add tomato puree or can add chopped 2-3 tomatoes.Cook well add salt,pepper ,basil,(optional--maggi vegetable soup cube)cook well adding nice amt of water.

After it is little cool blend the mixture in the blender.At this point can add red food color.
After blending filter the juice from the grinded stuff.

In a pan prepare brown roux-----it goes like this add butter than 2 tbs of maida roast it than add slowly small amt of filtered soup by continously stirring,than add the entire soup.

Check for salt and pepper.add little sugar too.boil it for 9-10 minutes than at lastbefore 2 minutes of switching off the heat add heavy whipping cream

Poha Upma

Process:
Take poha in a bowl add enough water to soak it for 2-3 minutes than drain the poha from water and keep aside.Can do this immediately after the seasoning is ready or can do it earlier and keep it aside.
In a pan heat oil ,than add mustard seeds,urad dal,channa dal,peanuts ,roast them,curry leaves,hing,turmeric chopped onions,chopped green chillies,suate nicely add salt ,than add the drained poha mix it thoroughly .Than top it with lemon squeeze.
garnish with good amt of coriander leaves.

Dondakaya Masala

Process:

Dry roast (or use little oil) cashew,peanuts,poppy seeds,grated coconut,grind it to paste after adding little fried onions,cardomom,cloves,cinnamom and soaked tamarind 2 count like that.

In a pan take gud qty oil add mustard seeds,jeera,chopped nice amt of onions, green chillies,fry than add g&g paste,mathi leaves turmeric.Than add tomato puree and add salt,red chillie pow,cumin pow,coriander pow.

Meanwhile in other pan fry the pre cut dondakaya pieces in little oil in batches and after frying can keep adding to the onion in the pan,also add the ground masala paste.Mix it n cook.Add enough water for the desired gravy consistency and than add tamarind pulp.Cook covered for 10-12 min till oil is released from sides of the dish.
Garnish with chopped coriander leaves and garam masala.

Semiya Payasam

Process:

In a pan dry roast semiya till brown.I microwaved 1 cup of semiya for 1 minute,mixing it in the middle ,because not to get burnt.

Heat 3 cups of milk.

In the pan add semiya and milk and let it get cooked for 10-15 min stirring.Once the noodles get soft can add 1 cup of sugar and let it cook again till it is absorbed.Than add little cardomom powder and 1 cup of heavy cream.

Garnish with cashews and raisins which are lightly roasted in ghee.

Gongura Pachadi

Mutton with spinach

Vada

Process:

Soak 1 cup of channa dal & 1 cup of urad dal together for 3-4 hrs.Grind them into paste without adding water.To that add chopped onion,green chillies,currry leaves,salt n pich of soda.

Deep fry in oil on medium heat.

Chicken Biryani

Rava Idli

Process:

In a pan take oil heat it add urad dal, channa dal mustard seeds,cashews,grated ginger,chopped onion,green chillies,grated carrot.To this add 2 cups of rava,roast it for 3-4 mintues continously stirring add some salt Off the heat and to this add 3 cups of curds

little baking soda

can add water ,but not to make too watery it should be hard like idli batter

put it in the greased idli moulds n steam for 10 -12 minutes.

Mamidikaya Pulihora

Mamidikaya Pappu

Process:

In a pressure cooker take some oil heat it ,add mustard seeds,jeera after they popadd dry red chillies,curry lvs,chopped onions,green chillies after it get light brown ,add g&g paste turmeric.Cook stirring and now add diced raw mango pieces.Let it cooked for some time like 1-2 minutes.Now add washed 1 cup of toor dal and now add salt red chillie powder chopped coriander.cook stirring ,to that add sufficient water and cover it cook for 3 whistles.

Ugadi Sweet_Padi

Process:
Pressure cook 1 cup of cracked wheat with handfull of rice and channa dal.Add little barley too.Cook for 3-4 whistles.Once cooked add melted jaggery and mix,later add boiled milk also can add sugar for more sweetness.Cook on low to medium heat stirring in between.At last heat ghee roast cashew n raisins till golden brown ,than add to the wheat mixture.

Bendakaya Pulusu

Process:

Heat oil add mustard seeds.methi seeds ,later add chopped onions,green chillies,g& g paste,turmeric.To this add cut bendekaya pieces,cover it cook til soft .Add chopped tomato cover n cook till it gets soft.Now add salt,red chilly powder,coriander powder,cumin powder.After cooking for some time add tamarind pulp and little brown sugar.Cook covered till the oil is released well and add chopped coriander ,garam masala .

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.