Sarva Pindi

Ingredients :

Rice flour (Biyyam pindi) - 1 cup.

Onion Stalks (ulli kadalu) - 1 tbsp.

Ginger,garlic,greenchilli paste - 1tbsp.

Sesame seeds - 1 tbsp.

Coriander leaves - 1 tbsp.

Salt - to taste.

Process :

• Take a bowl add rice flour,onion stalks,ginger,garlic,greenchilli paste,sesame seeds,coriander,salt.
• Make dough by mixing enough water.
• Now take a pan spread 1 tbsp oil all over the pan.
• Take a hand full for dough make a ball spread all over the pan equally.
• Make small holes all over and add oil on the top of it cover it with lid.cook it in slow flame till it is glolden brown colour.
• Cook it both sides.
• Now sarva pindi is ready to serve. 

Strawberry Smoothi

Ingredients :

Strawberries - 7.

Bananas - 2.

Curd (yogurt) - 1 cup.

Milk - 1 cup.

Ice cubes - 6.

Process :

• Grind Strawberries,bananas,curd,milk in mixy.

• Add ice cubes to Juice.

• Now StrawberrySmoothi is ready to drink.

Smoothi

Ingredients :

Oats - 4 tbsps.

Bananas - 2.

Curd (yogurt) - 1 cup.

Milk - 1 cup.

Lemon juice - 2 tbsps.

Honey - 3 tbsps.

Ice cubes - 6.

Process :

• Grind oats,bananas,curd,milk,lemon juice,honey in mixy.

• Add ice cubes to smoothi.

• Now Smoothi is ready to drink.

Sajja (Millets) Rotte

Ingredients :

Sajja pindi (millets pwd) - 1 cup.

Roasted Peanuts powder(pallila podi) - 2 tbsps.

Chopped Onions - 1 tbsp.

Chopped Green chilli - 1 tbsp.

Chopped Curry Leaves - 1tbsp.

Chopped Coriander - 1 tbsp.

Salt - to taste.

Black Sesame seeds - 1 cup.

Warm water - to make dough.

Process :

• Take Sajja pindi in a bowl.add peanut pwd,onion,green chilli,curry leaves,coriander,required salt.

• Now make a dough by adding warm water.

• Now Take a ball of dough dip it in sesame seeds.

• Make a thin roti.

• Place it carefully on hot pan.Coat the surface of roti with wet cloth.cook it on medium flame both sides.

• Now Sajja rotte is reday.

• Serve it with Guthi vankaya curry.

Korralu(Millets) Payasam

Ingredients :

Korralu - 2 cups.

Milk - 2 cups.

jaggary - 1 1/2 cup.

Cashew nuts - 1 tbsp.

Raisins - 1 tbsp.

Almonds - 1 tbsp.

Cardamom pwd (elachi) - 1/2 tbsp.

Process :

• Fry cashew nuts,raisins,almonds in ghee.Keep it aside.

• Roast korralu(millets)till raw smell goes off.

• Preser cook korralu with 4 cups of water up to 15 whistles.

• Take a deep pan add 2 cups of milk and 2 cups of water.Let it boil.

• Now add jaggary.when jaggary is completly melted add cooked korralu mix it well.Turn off the flame after 5 mins.

• Add raisins,almonds,cashew nuts,cardamom pwd.

• Now korralu payasam is ready to serve.

Ulli pachadi (Onion chutney)

Ingredients :

Onions (ullipayalu) - 3.

Red chilli (or) Ripe redchilli(pandu mirchi) - 4.

Ginger - small piece.

Garlic flakes - 3.

Oil - 1tbsp.

Salt - to taste.

Tamarind paste (Chintha pandu) - 1/2 tbsp.

sugar - 1/2 tbsp.

Mustad seeds - 1/2 tbsp.

Cumin seeds - 1/2 tbsp.

Curry leaves - 10.

Process :

• Cut Onions into some big pieces.
• Heat oil in a pan fry redchilli,onions,ginger.
• Turn off the flame add tamarind,garlic.cover it with lid.
• After getting cool add sugar and salt and grind.
• Now temper this chutney with mustad seeds,cumin seeds,curry leaves.
• Ulli pachadi is ready to serve.

Beerakaya Pachadi

Ingredients :

Beerakaya (Ridge ground) - 1.

Oil - 3 tbsps.

Tomato - 1.

Green chilli - 6.

Tamarind - lemon size.

Salt - to taste.

Garlic flakes - 2.

Coriander leaves - 1/2 cup.

Process :

• clean beerakaya with waterand peel the skin.
• Cut beerakaya,tomato,greenchilli into small pieces.
• Heat oil in pan add beerakaya,tomato,geenchilli.cover it with lid.cook until they become soft on slow flame.
• Turn off the flame.let it be cool and grind all ingredients.
• Finally add coriander and mix well.
• Beerakaya pachadi is reday.
• Now Grind 

Jaggary (Bellam) Dosa

Ingredients :

Jaggary (bellam) - 1/2 cup.

Rice (biyyam)  - 1 cup.

Split Black Gram (minapappu) - 1/2 cup.

Pepper powder - 1/2 tbsp.

Sonti powder (Dry ginger powder) - 1/2 tbsp.

Salt - a littla  bit.

Oil - 1 tbsp.

Process :

• Soak Rice and black gram one day before.

• Grind rice and black gram like dosa batter.

• Now add salt and jaggary.mix well.

• Add pepper powder and sonti powder to this dosa batter.

• Heat dosa pan spread 1 tbsp of batter on the whole pan.

• Grease all the corners and cook on other side also.

• Now sweet jaggary dosa is ready to serve.

Pudeena Pachadi

Ingredients :

Pudeena leaves (mint leaves) - 2 cups.

Tomato - 1.

Pudeena karam - 1 tbsp.

Salt - to taste.

Tamarind - 1/2 tbsp.

Mustad seeds - 1tbsp.

Cumin seeds - 1 tbsp.

Black gram - 1 tbsp.

Hing - a pinch.

Curry leaves - 6.

Oil - 3 tbsps.

For Pudeena karam :

Red chillies - 6.

Coriander seeds - 1 tbsp.

Cumin seeds - 2 tbsps.

Chana dal - 1 tbsp.

Black gram - 1 tbsp.

Fennel seeds - 1/4 tbsp.

garlic flakes - 6.

Pudeena karam :
Fry all these ingredients in 1 tbsp of oil.

Grind these ingredients to a fine powder.

Process :

• Heat 2 tbsps of oil in pan fry pudeena well.
• Now add tomato pieces fry well.Let it be cool.
• Grind pudeena,tomato,tamarind,salt,pudeena karam.
• Now temper this pachadi with mastad,cumin,black gram,hing,curry leaves.
• Pudeena pachadi is ready  to serve.

Dondakaya pachadi

Ingredients :

Dondakayalu (tindoora) - 1/4 kg.

Green chilli - 4.

Garlic flakes - 4.

Cumin seeds (zeera) - 1/2 tbsp.

Tamarind - lemon size.

Oil - 3 tbsps.

Process : 

• clean dondakayalu and chop unto pieces.
• Heat oil in pan add cumin seeds,green chilli,garlic and fry.
• Add dondakaya pieces cook well until they become soft.
• Now grind dosakaya pieces and temparing ingredients along with salt and tamarind psate.If u want add some water.
• Now dondakaya pachadi is ready to serve.

Vankaya Pulusu Pachadi

Ingredients :

Big size Bringal(vankayalu) - 2.

Oil - 3 tbsps.

Red chilli - 4.

Cumin seeds (zeera) - 1 tbsp.

Mustad seeds (avalu) - 1 tbsp.

Hing (inguva) - a pinch.

Onions - 2.

Green chilli - 4.(chopped)

Curry leaves - 10.

Water - 1 1/2 cup.

Tamarind paste - 1 tbsp.

chopped Jaggary - 1/4 cup.

Sugar - 1 tbsp.

Turmaric - 1/2 tbsp.

Red chilli powder - 1/2 tbsp.

Salt - to taste.

Process :

• Grease the brinjal with oil and roast over low flame.to ensure even cooking rotate the brinjal.Remove from flame.let it be cool.Now peel the skin and mash the pulp.
• Heat oil in a pan fry red chilli,cumin seeds,mustad seeds,hing.add chopped onion,green chilli,Curry leaves.Fry them well.
• Now add brinjal pulp,tamarind paste,jaggary,sugar,turmaric,redchilli powder,salt and add water.
• Let it boil for 10 mins.Now the pachadi is become some thick.
• Remove from flame.

Menthi cura Dosakaya curry

Ingredients :

Menthi cura (fenugreek leaves) - 3 bunches.

Onion - 1.

Dosakaya(cucumber) - 1.

Fresh coconut paste - 1/4 cup.

Red chilli powder - 1 tbsp.

Salt - to taste.

Green chilli - 2.

Oil - 2 tbsps.

Mustad seeds,cumin seeds - 1 tbsp.

Turmaric - a pinch.

Process :

• Heat oil in a pan add mustad seeds,cumin seeds,chopped onion and chopped green chilli.fry them well.
• Now add menthi cura.After 5 mins add dosakaya pieces,turmaric,salt.
• Cover it with lid.Let it cook.
• Cook well until water is evoparate.Add coconut paste and red chilli powder.Cook it some time.turn off the stove.
• Menthi cura dosakaya curry is ready.

Dosakaya Chinthakaya Pachadi

Ingredients :

Small dosakaya - 1.

Chinthakayalu - 6.

Green chilli - 3.

Oil- 4 tbsps.

Salt - to taste.

Temparing seeds (Mustad seeds,cumin seeds) - 1tbsp.

Red chilli - 2.

Curry leaves - 5.

Turmaric - a pinch.

Process :

• Grease the dosakaya with oil and roast over low flame.To ensure even cook rotate the dosakaya.
• Now peel the skin remove seeds.mash the pulp.
• Heat 1 tbsp oil fry chinthakayalu for 5 mins.fry them until they become soft.
• Now grind greenchilli,turmaric,dosakaya pulp,chinthakayalu,salt.
• Heat oil fry temparing seeds,red chilli,curry leaves.
• Pour it on dosakaya chutney.
• Now dosakaya chinthakaya pachadi is ready.

Dosakaya Nuvvulapodi Curry

Ingredients :

Dosakaya (Cucumber) - 1 (medium size).

Medium size Onions - 2.

Kothimeera katta (coriander leaves bunch) - 1.

Curry leaves - 10.

Oil - 3 tbsps.

Temparing seeds (thalimpu ginjalu) - 1tbsp.

Turmaric - 1 pinch.

Nuvvula podi (seasame powder) - 2 tbsps.

Red chilli powder - 1/2 tbsp.

Salt - to taste.

Process :

• Chop onions and dosakaya.
• Heat oil in a pan fry temparing seeds.Now add coriander leaves,curry leaves.
• Now add onions,dosakaya,turmaric.cover it with lid.let it cook.sprinkle some water if u want.
• After become dosakaya pieces soft add salt,redchilli powder.mix well.
• Now add nuvvula podi and redchilli powder.cook it some time.Turn off the stove.
• Now dosakaya nuvvulapodi curry is ready.

Stuffed Dosakaya Curry

Ingredients :

Chinna dosakayalu(budamkayalu)(cucumber) - 10.

Nuvvula podi(sesame powder) - 3 tbsps.

Pallila podi (peanut powder) - 5 tbsps.

Ginger garlic paste - 1  tbsp.

Garam masala - 1/4 tbsp.

Salt - as per taste.

Red chilli powder - 2 tbsps.

Turmaric (pasupu) - a pinch.

Onion - 1.

Curry leaves - 10.

Oil - 1/4 cup.

Process :

• Clean dosakaya in water.
• Now cut dosakaya like brinjals in guthivankaya curry.
• Take a bowl mix nuvvula podi(seasame powder),pallila podi(peanuts powder),ginger garlic paste,garam masala,salt,redchilli powder,turmaric,finely chopped onion.
• Mix all these ingredients well.
• Now stuff this mix in dosakaya.
• Heat oil in a pan fry curry leaves,put stuffed dosakayalu carefully.cover it with lid.
• Cook this on slow flame.aftersome time turn dosakayalu to otherside.cook well.  
• Turn off the flame garnish with coriander leaves. 

Beera Kaya Pachadi

Ingredients :

Beerakaya pieces (ridge ground) - 1cup.

Vankayalu (bringal) - 1.

Bendakayalu (ladies finger) - 2.

Green chilli - 7.

Tamarind paste (chinthapandu) - 1 tbsp.

Salt - to taste.

Oil - for fry.

Process :

• Heat 2 tbsps of oil in a pan fry greenchilli.keep it aside.

• Now take 3 tbsps of oil in a pan add Beerakaya pieces,vankaya pieces,bendakaya pieces.

• cook all vegtables.Off the flame let it be cool.

• Now grind greenchilli,cooked vegtables,tamarind paste,salt.

• Don't make it to a fine paste.

• Now beerakya pachadi is ready. 

Mixed Fruit Drink

Ingredients :

Boiled Milk (kachina palu) - 1 cup.

Banana - 1.

Apple - 1.

Sapota (chikko) - 4.

Oranges - 2.

Cashew nuts - 5.

Almonds - 5.

(Soak Cashewnuts and almonds in water for 1 hour)

Honey - 8 tbsps.

Venila essence - 2 drops.

Venila icecream - as u require.

Process :

• Cut banana,sapota,apple into small pieces.Make juice from these fruits.
• Now add milk grind once again.
• Take 3 soaked almonds and 3 soaked cashew nuts make a paste.mix this paste with juice.
• Now add orange juice and honey,venila essence to juice.
• Take 3/4 glass juice put icecream on the top of juice add remaining cashew nut and almond pieces.
• Now Drink is ready.
• It gives more energy.

Oats Sabudana Vada

Ingredients :

Oats - 1 cup.

Sabudana (saggubiyyam) - 1 1/2 cup.

Rice flour (biyyam pindi)  - 1/2 cup.

Potato - 1.

Onion - 1.

Ginger - small piece.

Green chilli - 3.

Butter Milk - as per require.

Oil - for deep fry.

Salt - to taste.

Process :

• Soak oats and sabudana in butter milk for 1 hour.

• Finely chop onion and greenchilli and ginger.

• Boil potato and mash it.

• Now mix oats and sabudana,onion,ginger,greenchilli,potato,rice flour,salt.

• Make the mix like vada batter.

• Now Make small vadas fry them in oil.

• Fry them until they get golden browen color.

• Oats sabudana vada is ready to serve.

Fruit Samosa

Ingredients :

All purpose flour (maida) - 1 cup.

Bananas (aratipandlu) - 4.

Dates (karjuralu) - 1 cup.(remove seeds)

pomegranate seeds (danimma ginjalu) - 1/4 cup.

Lemon juice (nimma rasam) - 3 tbsps.

Salt - a pinch.

Ghee - for taste.

Process :

• Take all purpose flour in a bowl.add warm water and salt.Make dough.
• Mix pomegranate seeds and Chopped dates and bananas.
• Add lemon juice and salt to fruit mix.
• Now make chapathies with roller.Put fruit mix in chapathi close it like samosa.
• Now fry these samosa in heat ghee until it turns to golden brown color.
• Fruit Samosa is ready.

Besan Laddu

Ingredients :

Besan (senaga pindi) - 1 1/2 cup.

Sooji (Upma Ravva) (Bombai Ravva) - 4 tbsps.

Ghee (Melted Butter) - 1/2 cup.

Sugar - 3/4 cup.

Elachi (Cardamom) - 1 tbsp.

Almonds (badam pappu) - 4 tbsps.

Raisins (kismis) (Draksha) - 1 tbsp.


Process :

1.Chop almonds vertically.

2.Take a pan Heat ghee on slow flame.Keep it aside.

3.Take a bowl Drain (jallinchadam) Besan flour. Add sooji and ghee.mix it with hand.

4.Fry this mix on slow flame until it leaves raw smell.

5.Off the stove mix almonds and raisins and sugar.

6.Now take small amount of mix make balls.

7.Besan laddo is ready. 

Mango Drink

Ingredients :

Pachi Mamidi gujju (raw mango pulp) - 1 cup.

Sugar (or) Jaggary - 1 cup.

Saffron (kumkumapuvvu) - 1/4 tbsp.

Elachi (cardamom) - 1/2 tbsp.

Salt - a pinch.

Process :

1.Clean mangos.Now Boil Mangoes in water for 15 mins.

2.Now presser cook these mangoes upto 2 visseles.

3.After getting cool peel it take the pulp.

3.Now grind suagr and pulp.

4.Mix elachi,saffron.put it in fridge.

5.Take 1/4 pulp mix with cold water and serve. 

Strawberry Lassi

Ingredients :

Strawberry pieces - 3 cups.

Sugar - 1 cup.

Elachi (cardamom) - 1/4 tbsp.

Salt - a pinch.

Curd (yogurt) (perugu) - 2 cups.

Ice cubes - 1 cup.

Process :

1.Grind strawberry,sugar,elachi,salt in juicer.

2.Now mix curd and Beat it with spoon.

3.Now atke luice in a glass add ice cubes.

4.Garnish with strawberry piece.

Watermelon Rose Punch

Ingredients :

Water melon pieces (remove seeds) - 2 cups.

Strawberries - 2.

Rose water - 5 tbsps.

Sugar - 2 tbsps.

Lemon juices - 1/2 tbsp.

Cinamon (dalchina chekka) - small piece.

Process : 

1.Grind watermelon,strawberry,sugar,cinamon in mixy.

2.Add rosewater to the juice.

3.Finally add lemon juice and ice cubes.

4.Garnish with min leaves,rosepetals.

Panakam (Jaggary juice)

Ingredients :

Jaggary (bellam) - 1 cup.

Water - 3 cups.

Elachi (cardamom) (yalukalu pwd) - 1 tbsp.

Pepper powder (miriyala pwd) - 1 tbsp.

Salt - a pinch.


Process:

1.Put jaggary in water.Now jaggary melt in water.

2.Now Drain this water with a thin cloth.

3.Now mix pepper powder,elachi,salt.

4.Panakam is ready.

5.If u want add 1 tbsp sontipowder(dry ginger) and 2 tbsps lemon juice also.

Sweet Lassi

Ingredients :

Curd (yogurt) (perugu) - 1 cup.

Sugar (panchadara) - 1 1/2 tbsp.

Rose Water - 1 tbsp.

Cold water - 2 cups.

Mint leaves (pudina) - 4.

Elachi (cardamom) (yalukalu) - a pinch.

Process :

1.Grind curd,sugar,rosewater,elachi,water.

2.Now take lassi in a glass.

3.Garnish with mint leaves.

Jeera Rice

Ingredients :

Rice - 1 cup.

Cumin seeds (jeera)(jeelakarra) - 2 tbsps.

Cashew nuts (jeedipappu) - 2 tbsps.

Chopped greenchilli - 1 tbsp.

Chopped coriander leaves - 1 tbsp.

Bay leafs - 1.

Cinnamon sticks (chekka) - 1.

Cloves (mogga) - 3.

Chopped onion - 1/2 cup.

Salt - to taste.

Oil or ghee - 3 tbsps.

Process : 

• Soak rice for 1/2 hour in water.

• Heat oil in pan fry cashew nuts.keep them aside.

• Heat oil in pan add cumin seeds,greenchilli,coriander leaves,bay leafs,cinnamon,clove,onion.

• Fry till onion turns to golden brown color.

• Now add rice pour 2 cups of water.add required salt.

• Mix it well.cover it with lid.

• Cook until rice is done.

• Jeera rice is ready to serve.

Multigrain chapathi

Ingredients :

Wheat flour (goduma pindi)- 1 cup.

Raagi flour - 1/2 cup.

Oats flour - 1/2 cup.

Soya flour - 1/2 cup.

Warm water - to make dough.

Salt - to taste.

Oil - 1 tbsp.

Process :

• Take a bowl mix wheat flour,raagi flour,oats flour,soya flour,salt.

• Make dough by adding required water.

• If u want smooth chapathies add 1 tbsp oil (or) milk.

• Now make chapathies with this dough.

• Multigrain chapathies is ready.

Multigrain dosa

Ingredients :

Rice flour (biyyam pindi) - 3/4 cup.

Wheat flour (goduma pindi) - 1 cup.

Raagi flour (raagi pindi) - 1 cup.

Sooji(Upmaravva)(semolina) - 3/4 cup.

Cumin seeds (jeera) - 1 tbsp.

chopped Coriander(kothimeera) - 2 tbsps.

Chopped Greenchilli - 2 tbsps.

Chopped ginger - 2 tbsps.

Salt - to taste.

Oil - as u required.

Process :

• Mix all flours .

• Make batter by adding required water.Add required salt.

• Now add all spices to batter.mix well.

• Now make dosa with this batter.

• Multigrain dosa is reday.

• Serve it with peanut chutney or coconut chutney.

Mixed Vegtable Pachadi

Ingredients :

Dondakayalu (tindoora) - 5.

Vankayalu (bringal) - 2.

Bendakayalu (ladies finger) - 2.

Tomato - 1.

Red chillis - 10.

Medium size Onion - 1.

Curry leaves - 5.

Tamarind paste (chinthapandu) - 1 2/2 tbsp.

vellulipayalu (garlic pieces ) - 6.

Chopped Ginger - 1 1/2 tbsp.

Cumin seeds (jeera) - 1 1/2 tbsp.

Salt - to taste.

Oil - for fry.

Process :

• Heat 1 tbsp of oil in a pan fry redchilli.keep it aside.

• Now take 3 tbsps of oil in a pan add dondakaya pieces,vankaya pieces,bendakaya pieces,tomato.

• Half cook all vegtables.Off the flame let it be cool.

• Now grind redchilli,cuminseeds,garlic,ginger,curry leaves,vegtables,onion,salt.

• Don't make it to a fine paste.

• Now dondakaya pachadi is ready. 

Spicy Raagi Rotte

Ingredients :

Raagi pindi (OR) Raagi flour - 2 cups.

Salt - to taste.

Warm water - to make dough.

Oil or ghee - 2 tbsps.

Green chilli - 1.

Chopped ginger - 1 tbsp.

Coriander leaves - 4.

Curry leaves - 3. 

Chopped Onion - 2 tbsps.

Cumin seeds - 1 tbsp.

Process :

• Take a bowl add Raagi pindi,required salt,cumin seeds.mix it well.

• Now grind greenchilli,ginger,curry leaves,corinder leaves,onion to a crunchy paste.not a fine paste.

• Now mix paste to flour make a dough by adding warm water.

• Grease 2 plastic sheets,place dough ball  between plastic sheets.place it in poori presser press it like round roti.

• Place it carefully on hot pan.cook it on slow flame both sides.add ghee to it.

• Now Raagi rotte is reday.

• Serve it with any indian curry.

If u don't have poori presser :

• Take a wet cloth place dough ball on it.coat a plastic sheet with oil.place sheet on the ball.

• Now make rotte with roller.

• After making rotte remove sheet.place rotte carefully on hot pan.

Spicy Jonna rotte

Ingredients :

Jonna pindi (OR) jowar flour - 2 cups.

Salt - to taste.

Warm water - to make dough.

Oil or ghee - 2 tbsps.

Green chilli - 1.

Chopped ginger - 1 tbsp.

Coriander leaves - 4.

Curry leaves - 3. 

Chopped Onion - 2 tbsps.

Cumin seeds - 1 tbsp.

Process :

• Take a bowl add jonna pindi,required salt,cumin seeds.mix it well.

• Now grind greenchilli,ginger,curry leaves,corinder leaves,onion to a crunchy paste.not a fine paste.

• Now mix paste to flour make a dough by adding warm water.

• Grease 2 plastic sheets,place dough ball  between plastic sheets.place it in poori presser press it like round roti.

• Place it carefully on hot pan.cook it on slow flame both sides.add ghee to it.

• Now Jonna rotte is reday.

• Serve it with any indian curry.

If u don't have poori presser :

• Take a wet cloth place dough ball on it.coat a plastic sheet with oil.place sheet on the ball.

• Now make rotte with roller.

• After making rotte remove sheet.place rotte carefully on hot pan.

Raagi Rotte

Ingredients :

Raagi pindi (OR) raagi flour - 2 cups.

Salt - to taste.

Warm water - to make dough.

Oil or ghee - 2 tbsps.

Process :

• Take a bowl add raagi pindi,required salt.mix it well.

• Now make a dough by adding warm water.

• Grease 2 plastic sheets,place dough ball  between plastic sheets.place it in poori presser press it like round roti.

• Place it carefully on hot pan.cook it on slow flame both sides.add ghee to it.

• Now raagi rotte is reday.

• Serve it with any indian curry.

If u don't have poori presser :

• Take a wet cloth place dough ball on it.coat a plastic sheet with oil.place sheet on the ball.

• Now make rotte with roller.

• After making rotte remove sheet.place rotte carefully on hot pan.

Jonna Rotte

Ingredients :

Jonna pindi (OR) jowar flour - 2 cups.

Salt - to taste.

Warm water - to make dough.

Oil or ghee - 2 tbsps.

Process :

• Take a bowl add jonna pindi,required salt.mix it well.

• Now make a dough by adding warm water.

• Grease 2 plastic sheets,place dough ball  between plastic sheets.place it in poori presser press it like round roti.

• Place it carefully on hot pan.cook it on slow flame both sides.add ghee to it.

• Now Jonna rotte is reday.

• Serve it with any indian curry.

If u don't have poori presser :

• Take a wet cloth place dough ball on it.coat a plastic sheet with oil.place sheet on the ball.

• Now make rotte with roller.

• After making rotte remove sheet.place rotte carefully on hot pan.

Goduma ravva Upma (or) Wheat Ravva Upma

Ingredients :

Goduma Ravva (wheat ravva) - 1 cup.

Water - 2 1/2 cups.

Mustard seeds (avalu)- 1/2 tbsp.

Cumin seeds (zeelakarra) - 1/2 tbsp.

Crushed garlic - 2.

Curry leaves (karivepaku) - 6.

Chopped ginger - 1/2 tbsp.

Chopped green chilli - 1 tbsp.

Red chilli - 1.

Chopped onions - 3 tbsp.

Chopped tomatos - 3 tbsp.

Chana dal (senaga bedalu )- 1 tbsp.

Peanuts (verusenaga pappu) - 2 tbsp.

Cashew nuts (zeedi pappu) - 2 tbsp.

Urad dal (minna pappu) - 1/2 tbsp.

Turmaric (pasupu) - a pinch.

Hing (asafoetida) - a pinch.

Oil - 4 tbsp.

Salt - as per taste.

Ghee (butter) - 1 tbsp.

Process :

• Heat oil in pan add mustard seeds,cumin seeds,chana dal,urad dal,peanuts,cashew nuts.Fry them. 

• Now add garlic,ginger,curry leaves,red chilli,green chilli,onions,tomatos,turmeric,hing.

• Cook them until the tomatos well cooked.

• Now add water mix required salt.after boil the water add goduma ravva slowly.Keep mixing with spoon otherwise it forms like lumps.

• Cover it with a lid.cook it for 5-6 mins.

• Cook it until the goduma rava become little thick.Finally add butter and mix it well.

• Now goduma ravva upma is ready.

• Serve it with coconut chutney or sambar or peanut chutney.