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.