Bonda

Ingredients:

rice - 3 cups.
split black gram (minapappu) (urad dal) - 1 cup.
salt - as per taste.

fenugreek seeds (menthulu) - 1 tbsp.
(fenugreek seeds give golden brown color to dosa).

boiled rice - 1 tbsp.
(it gives good taste and smoothness).

oil - as per require.

Process to make Bonda :

• Soak rice,split black gram,fenugreek seeds,boiled rice for 5 hours.
• After 5 hours clean them.
• Now grind them to a thick batter by adding little water.don't add too much water in starting.
• Leave it overnight for fermentation.
• Now add required salt to the batter.
• Heat oil in deep pan.Drop medium size dumplings in oil.
• Fry them until they turns into golden brown color. 
• Now serve it with chuntney.

Keema Paratha

Ingredients :

Wheat flour (goduma pindi) - 2 cups.
Salt - as per taste.
Oil - 4 tbsp.
Water - as  u required.

For Filling :

Keema - 1 cup.
Oil - 3 tbsps.
Chopped Onions - 3 tbsps.
Salt - as per taste.
Turmaric - 1/4 tbsp.
Chopped green chilli - 2 tbsp.
Chopped tomato - 3 tbsps.
Coriander powder (daniyala podi) - 1 tbsp.
Red chilli powder - 1 tbsp.
Cumin powder - 1/2 tbsp.
Chopped coriander leaves - 3 tbsps.

Process to make Paratha dough:

• Take 2 cups of wheat flour in bowl.
• Add required salt to it.
• Add oil to it. If u don't want to add oil u can add milk or curd.It gives smooth parathas.
• Now make a fine smooth dough by adding water .cover it with lid.
• Put dough aside for 30 mins.

Process to make Keema stuffing :

• Now heat oil in pan add onions,salt.
• After The onions turns to glolden brown color add turmaric,green chilli,tomatos.
• Cook them well until tomatos are mashed.
• Now add keema ,corinader powder,red chilli powder,cumin powder.
• Cook them well.Finally add coriander leaves.
• keep this aside.Make dumplings.

Process to make Keema Paratha :

• Now take a ball of dough.If the dough is sticky spinkle some flour on it.
• Spread dough  with fingers in round shape.Make paratha middle part some thick.
• Put one dumpling in the middle of paratha.
• Close the corners carefully.Now make the paratha with roller.
• Put it on heat pan cook it well until both sides turn to golden brown color.
• Spread 1tbsp of ghee on paratha.
• Keema paratha is ready to serve.

Palak Vada (or) Spinach Vada

Ingredients :

Split blackgram (minnapappu) (urad dal) - 2 cups.
Salt - as per taste.
Finely chopped spinach (palacura) - 1/2 cup.
Chopped green chilli (sannaga tharigina pachimirchi) - 3.
Finely chopped Onion - 1.
Curry leaves (karivepaku) - 6.
Chopped ginger (sannaga tharigina allam) - 2 tbsp.
Chana dal (senaga bedalu) (bengal gram) - 2 tbsps.(soak chana dal for 15 mins)

Process to make Palak vada :

• Soak Urad dal for 4-5 hours.
• Wash soked urad dal 2-3 times.
• Grind them coarsely in a blender or grinder.
• Now put it in fridze about 1 hour.It gives crispy vada.
• Now add salt,spinach,chopped green chilli,chopped onion,Curry leaves,chopped ginger,chana dal.mix it well.
• Sprinkle some water on u r left palm.Take a ball size batter on u r left palm.spread it in a circle shape with u r right fingers.
• Heat oil in a deep pan fry it until it turns to golden brown color.
• Palak  Vada is ready to serve.

Thota cura Vada

Ingredients :

Split blackgram (minnapappu) (urad dal) - 2 cups.
Salt - as per taste.
Finely chopped thota cura - 1/2 cup.
Chopped green chilli (sannaga tharigina pachimirchi) - 3.
Finely chopped Onion - 1.
Curry leaves (karivepaku) - 6.
Chopped ginger (sannaga tharigina allam) - 2 tbsp.
Chana dal (senaga bedalu) (bengal gram) - 2 tbsps.(soak chana dal for 15 mins)

Process to make Thota vada :

• Soak Urad dal for 4-5 hours.
• Wash soked urad dal 2-3 times.
• Grind them coarsely in a blender or grinder.
• Now put it in fridze about 1 hour.It gives crispy vada.
• Now add salt,thota cura,chopped green chilli,chopped onion,Curry leaves,chopped ginger,chana dal.mix it well.
• Sprinkle some water on u r left palm.Take a ball size batter on u r left palm.spread it in a circle shape with u r right fingers.
• Heat oil in a deep pan fry it until it turns to golden brown color.
• Thota cura Vada is ready to serve.

Medu Vada

Ingredients :

Split blackgram (minnapappu) (urad dal) - 2 cups.
Salt - as per taste.
Chopped green chilli (sannaga tharigina pachimirchi) - 3.
Finely chopped Onion - 1.
Curry leaves (karivepaku) - 6.
Chopped ginger (sannaga tharigina allam) - 2 tbsp.
Chana dal (senaga bedalu) (bengal gram) - 2 tbsps.(soak chana dal for 15 mins)

Process to make vada :

• Soak Urad dal for 4-5 hours.
• Wash soked urad dal 2-3 times.
• Grind them coarsely in a blender or grinder.
• Now put it in fridze about 1 hour.It gives crispy vada.
• Now add salt,chopped green chilli,chopped onion,Curry leaves,chopped ginger,chana dal.mix it well.
• Sprinkle some water on u r left palm.Take a ball size batter on u r left palm.spread it in a circle shape with u r right fingers.
• Heat oil in a deep pan fry it until it turns to golden brown color.
• Vada is ready to serve.

Sabudana (saggubiyyam) (sago) Vada

Ingredients :

Sabudana (saggubiyyam) (sago) - 1 cup.
Rice flour (biyyam pindi) - 1/4 cup.
Potato (aloo) - 1.
Chopped green chilli (pachimira) - 1 tbsp.
Chopped ginger - 1 tbsp.
Chopped coriander leaves (kothimeera) - 2 tbsp.
Chopped curry leaves (karivepaku) - 2 tbsp.
Red chilli powder - 1/2 tbsp.
Chopped onion - 1/2 cup.
Salt - as per tatse.
Chat masala - 1/2 tbsp.

Process to make Sabudana Vada :

• Soak Sabudana for 3 hours.
• Squeeze out water from sabudana.
• Take sabudana ina bowl mix grated potato,green chilli,coriander,curry leaves,red chilli powder,onions,salt,chat masala.
• Mix them well.
• Take a ball of sabudana mix press it like vada.
• Heat oil in a deep pan put vada in oil.
• Remove it from oil when it turns into golden brown color.

Masala Vada

Ingredients :

Chana dal (bengal gram) (senaga bedalu) - 2 cups.
Red chillies - 3.
Cinnamon sticks (chekka) - 4.
Chopped onions - 1 cup.
Chopped Coriander leaves (kothimeera) - 2 tbsps.
Chopped green chilli - 2 tbsps.
Chopped curry leaves (karivepaku) - 2 tbsps.
Cumin seeds (zeelakarra ) - 1 tbsp.
Vammu (ajmain) - 1 tbsp.

Process to make Masala Vada :

• Soak chana dal for 2-3 hours.
• Grind soked chana dal with out water.
• Grind red chilli,cinnamon sticks.
• Mix redchilli,cinnamon powder,onions,coriander,curry leaves,green chilli,cumin seeds,vammu,salt in chanadal batter.
• Take a ball of batter press it like vada.
• Heat oil in a deep pan put dumplings in oil.
• Fry it well.
• Masala vada is ready.

Chana dal Vada

Ingredients :

Chana dal (senaga bedalu) - 2 cups.
Salt - as per taste.
Chopped green chilli (sannaga tharigina pachimirchi) - 3.
Finely chopped Onion - 1.
Curry leaves (karivepaku) - 6.
Chopped ginger (sannaga tharigina allam) - 2 tbsp.
Chopped coriander leaves (kothimeera) - 2 tbsp.

Process to make vada :

• Soak Chana dal for 4-5 hours.
• Wash soked Chana dal 2-3 times.
• Grind them coarsely in a blender or grinder.
• Now put it in fridze about 1 hour.It gives crispy vada.
• Now add salt,chopped green chilli,chopped onion,Curry leaves,chopped ginger,coriander leaves.mix it well.
• Sprinkle some water on u r left palm.Take a ball size batter on u r left palm.spread it in a circle shape with u r right fingers.
• Heat oil in a deep pan fry it until it turns to golden brown color.
• Chana dal Vada is ready to serve.

Moong Dal Vada

Ingredients :

Moong dal (pesara pappu) (yellow gram) - 2 cups.
Salt - as per taste.
Chopped green chilli (sannaga tharigina pachimirchi) - 3.
Finely chopped Onion - 1.
Curry leaves (karivepaku) - 6.
Chopped ginger (sannaga tharigina allam) - 2 tbsp.
Chana dal (senaga bedalu) (bengal gram) - 2 tbsps.(soak chana dal for 15 mins)
Chopped Coriander leaves (kothimeera) - 2 tbsps.
Baking powder - 1/4 tbsp.

Process to make Moong dal vada :

• Soak moong dal for 2-3 hours.
• Wash soked moong dal 2-3 times.
• Grind them coarsely in a blender or grinder.
• Now add salt,chopped green chilli,chopped onion,Curry leaves,chopped ginger,chana dal,coriander,baking powder.mix it well.
• Sprinkle some water on u r left palm.Take a ball size batter on u r left palm.spread it in a circle shape with u r right fingers.
• Heat oil in a deep pan fry it until it turns to golden brown color.
• Moong dal Vada is ready to serve.

Dahi Vada (or) Perugu Vada

Ingredients :

Split blackgram (minnapappu) (urad dal) - 1 cups.

Salt - as per taste.

For dahi :

Curd (yogurt) (perugu) - 1 kg.

Chopped green chilli (sannaga tharigina pachimirchi) - 2 tbsps.

Chopped ginger (sannaga tharigina allam) - 1 tbsp.

Cumin seeds (zeelakarra) - 1 tbsp.

Salt - as per taste.

Process to make vada :

• Soak Urad dal for 4-5 hours.
• Wash soked urad dal 2-3 times.
• Grind them coarsely in a blender or grinder.Add requied salt.
• Now put it in fridze about 1 hour.It gives crispy vada.
• Sprinkle some water on u r left palm.Take a ball size batter on u r left palm.spread it in a circle shape with u r right fingers.
• Heat oil in a deep pan fry it until it turns to golden brown color.

For Dahi : 

• Blend curd with little water until it is smooth.
• Put it in refrigerator for 1/2 hour.
• Now add Cumin seeds,green chilli,ginger,salt.mix it well.
• Now take vada dip it in water once.
• Put them in dahi.
• Garnish it with coriander.
• Dahi vada is ready to serve.

Mixed Vegtable Paratha

Ingredients :

Wheat flour (goduma pindi) - 2 cups.
Salt - as per taste.
Oil - 4 tbsp.
Water - as  u required.

For Filling :

Boiled potato - 1.
Chopped Carrot - 1/2 tbsp.
Chopped onion - 1/2 tbsp.
Chopped Gobhi - 1/2 tbsp.
Chopped green chilli - 1/2 tbsp.
Red chilli powder - 1/4 tbsp.
Cumin powder - a pinch.
Coriander powder - a pinch.
Vammu (ajmain) - little bit.
Chat masala - a pinch.
Chopped Coriander leaves - 1/2 tbsp.
Salt - as per taste.
Oil - 1 tbsp.

Process to make Paratha dough:

• Take 2 cups of wheat flour in bowl.
• Add required salt to it.
• Add oil to it. If u don't want to add oil u can add milk or curd.It gives smooth parathas.
• Now make a fine smooth dough by adding water .cover it with lid.
• Put dough aside for 30 mins.

Process to make Mixed Vegtable stuffing :

• Now heat oil in pan add onion,carrot,gobhi,green chilli,red chilli powder,cumin powder,coriander powder,chat masala,vammu,corinader leaves,grated boiled potato,salt.
• Fry them.
• keep this aside.Make dumplings.

Process to make Mixed Vegtable Paratha :

• Now take a ball of dough.If the dough is sticky spinkle some flour on it.
• Spread dough  with fingers in round shape.Make paratha middle part some thick.
• Put one dumpling in the middle of paratha.
• Close the corners carefully.Now make the paratha with roller.
• Put it on heat pan cook it well until both sides turn to golden brown color.
• Spread 1tbsp of ghee on paratha.

Matar(Mutter)(green peas) Paratha

Ingredients :

Wheat flour (goduma pindi) - 2 cups.
Salt - as per taste.
Oil - 4 tbsp.
Water - as  u required.

For Filling :

Green peas (matar)(mutter) - 1 cup.
(Boil green peas and mash them.)
Cumin powder (zeelakarra podi) - 1/2 tbsp.
Cumin seeds - 1/2 tbsp.
Coriander powder (daniyala podi) - 1/2 tbsp.
Red chilli powder - 1/2 tbsp.
Chopped greenchilli (sannaga tharigina pachi mirchi) - 1/2 tbsp.
Vammu (ajmain) - 1/2 tbsp.
Chopped gingergarlic - 1/2 tbsp.
Chat masala - a pinch.
Oil - 1tbsp.
Salt - as per taste.

Process to make Paratha dough:

• Take 2 cups of wheat flour in bowl.
• Add required salt to it.
• Add oil to it. If u don't want to add oil u can add milk or curd.It gives smooth parathas.
• Now make a fine smooth dough by adding water .cover it with lid.
• Put dough aside for 30 mins.

Process to make Matar stuffing :

• Now heat oil in pan add gingergarlic,mashed green peas,coriander powder,cumin seeds,Cumin powder(zeera powder),green chilli,vammu,chat masala,salt,red chilli powder.
• Fry them well.
• keep this aside.let it be cool

Process to make Matar Paratha :

• Now take a ball of dough.If the dough is sticky spinkle some flour on it.
• Spread dough  with fingers in round shape.Make paratha middle part some thick.
• Put matar dumpling in the middle of paratha.
• Close the corners carefully.Now make the paratha with roller.
• Put it on heat pan cook it well until both sides turn to golden brown color.
• Spread 1tbsp of ghee on paratha.

Egg Paratha

Ingredients :

Wheat flour (goduma pindi) - 2 cups.
Eggs (ande)(kodi gudlu) - 3.
Vammu (ajmain) - 1/2 tbsp.
Chopped green chilli - 1 tbsp.
Chopped Coriander Leaves - 1 tbsp.
Salt - as per taste.
Oil - 2 tbsps.
Ghee - 2 tbsps.

Process to make Egg Paratha :

• Take a bowl add wheat flour,1 egg,vammu,green chilli,coriander leaves,salt,oil.Mix it well.
• Make dough by adding water.
• Keep it aside for 30 mins.
• Now beat two more eggs in another bowl.Mix it well with spoon.
• Take a ball of dough roll it into circle shape using roller.
• Put it on hot pan now spread egg evenly on the surface of paratha.
• Now fold the Paratha in a triangle shape.
• Turn paratha to another side.
• Cook paratha until it turns into golden brown color.Add ghee on the top of paratha. 

Lachha Paratha (multilayerd paratha)

Ingredients :

Wheat flour (goduma pindi) - 1cup.
All purpose flour (maida) - 1cup.
Salt - as per taste.
Oil - 1/4 cup.

Process to make Lachha Paratha :

• Mix wheat flour and all purpose flour,salt,3 tbsps of oil in a bowl.
• Make a dough by adding water .
• Keep it aside for 30mins by covering lid.
• Now take a ball of dough and roll it into a circle shape using roller.
• Brush oil(or)ghee evenly over the entire surface.
• Now sprinkle flour over the entire surface.
• Now fold it as shown in the image.
•  
• Again roll it into circle shape using roller.
• Now cook it on a hot pan until boths sides turns into golden brown color.
• Lachha paratha is ready to serve.

Oats paratha

Ingredients :

Wheat flour (goduma pindi) - 2 cups.
Salt - as per taste.
Oil - 4 tbsp.
Water - as  u required.

For Filling :

Oats - 1 cup.
Cumin powder (zeelakarra podi) - 1/2 tbsp.
Cumin seeds - 1/2 tbsp.
Coriander powder (daniyala podi) - 1/2 tbsp.
Red chilli powder - 1/2 tbsp.
Chopped greenchilli (sannaga tharigina pachi mirchi) - 1/2 tbsp.
Vammu (ajmain) - 1/2 tbsp.
Chopped gingergarlic - 1/2 tbsp.
Chat masala - a pinch.
Oil - 1tbsp.
Salt - as per taste.

Process to make Paratha dough:

• Take 2 cups of wheat flour in bowl.
• Add required salt to it.
• Add oil to it. If u don't want to add oil u can add milk or curd.It gives smooth parathas.
• Now make a fine smooth dough by adding water .cover it with lid.
• Put dough aside for 30 mins.

Process to make Oats stuffing :

• Now heat oil in pan add gingergarlic,oats,coriander powder,cumin seeds,Cumin powder(zeera powder),green chilli,vammu,chat masala,salt,red chilli powder.
• Add little bit water to this to make dumplings.
• keep this aside.

Process to make Oats Paratha :

• Now take a ball of dough.If the dough is sticky spinkle some flour on it.
• Spread dough  with fingers in round shape.Make paratha middle part some thick.
• Put one Oats dumpling in the middle of paratha.
• Close the corners carefully.Now make the paratha with roller.
• Put it on heat pan cook it well until both sides turn to golden brown color.
• Spread 1tbsp of ghee on paratha.

Paneer Paratha

Ingredients :

Wheat flour (goduma pindi) - 2 cups.
Salt - as per taste.
Oil - 4 tbsp.
Water - as  u required.

For Filling :

Grated panner - 1cup.
Chopped onion - 2 tbsps.
Chopped coriander leaves (kothimeera) - 1 tbsp.
Grated ginger - 1tbsp.
Chopped green chilli - 1tbsp.
Salt - as per taste.
Red chilli powder - 1/4 tbsp.
Chat masala - 1/4 tbsp.
Vammu (ajmain) - 1/4 tbsp.


Process to make Paratha dough:

• Take 2 cups of wheat flour in bowl.
• Add required salt to it.
• Add oil to it. If u don't want to add oil u can add milk or curd.It gives smooth parathas.
• Now make a fine smooth dough by adding water .cover it with lid.
• Put dough aside for 30 mins.

Process to make Paneer stuffing :

• Mix paneer,onion,coriander leaves,ginger,green chilli,redchilli powder,vammu,amchur in bowl.
• keep this aside.

Process to make Paneer Paratha :

• Now take a ball of dough.If the dough is sticky spinkle some flour on it.
• Spread dough  with fingers in round shape.Make paratha middle part some thick.
• Put 1tbsp of paneer stuffing in the middle of paratha.
• Close the corners carefully.Now make the paratha with roller.
• Put it on heat pan cook it well until both sides turn to golden brown color.
• Spread 1tbsp of ghee on paratha.

Carrot Paratha

Ingredients :

Wheat flour (goduma pindi) - 2 cups.
Salt - as per taste.
Oil - 4 tbsp.
Water - as  u required.

For Filling :

Grated carrot - 1cup.
Chopped Onion  - 1 tbsp.
Cumin powder (zeelakarra podi) - 1/2 tbsp.
Cumin seeds - 1/2 tbsp.
Coriander powder (daniyala podi) - 1/2 tbsp.
Red chilli powder - 1/2 tbsp.
Chopped greenchilli (sannaga tharigina pachi mirchi) - 1/2 tbsp.
Vammu (ajmain) - 1/2 tbsp.
Chopped gingergarlic - 1/2 tbsp.
Chat masala - a pinch.
Oil - 1tbsp.
Salt - as per taste.

Process to make Paratha dough:

• Take 2 cups of wheat flour in bowl.
• Add required salt to it.
• Add oil to it. If u don't want to add oil u can add milk or curd.It gives smooth parathas.
• Now make a fine smooth dough by adding water .cover it with lid.
• Put dough aside for 30 mins.

Process to make Carrot Curry for stuffing :

• Now heat oil in pan add gingergarlic,Chopped carrot,onion,coriander powder,cumin seeds,Cumin powder(zeera powder),green chilli,vammu,chat masala,salt,red chilli powder.
• Fry them well until the curry get dry.
• keep this aside.let it be cool

Process to make Carrot Paratha :

• Now take a ball of dough.If the dough is sticky spinkle some flour on it.
• Spread dough  with fingers in round shape.Make paratha middle part some thick.
• Put 1tbsp of carrot curry in the middle of paratha.
• Close the corners carefully.Now make the paratha with roller.
• Put it on heat pan cook it well until both sides turn to golden brown color.
• Spread 1tbsp of ghee on paratha.

Cabbage Paratha

Ingredients :

Wheat flour (goduma pindi) - 2 cups.
Salt - as per taste.
Oil - 4 tbsp.
Water - as  u required.

For Filling :

Chopped Cabbage - 1cup.
Cumin powder (zeelakarra podi) - 1/2 tbsp.
Cumin seeds - 1/2 tbsp.
Coriander powder (daniyala podi) - 1/2 tbsp.
Red chilli powder - 1/2 tbsp.
Chopped greenchilli (sannaga tharigina pachi mirchi) - 1/2 tbsp.
Vammu (ajmain) - 1/2 tbsp.
Chopped gingergarlic - 1/2 tbsp.
Chat masala - a pinch.
Oil - 1tbsp.
Salt - as per taste.

Process to make Paratha dough:

• Take 2 cups of wheat flour in bowl.
• Add required salt to it.
• Add oil to it. If u don't want to add oil u can add milk or curd.It gives smooth parathas.
• Now make a fine smooth dough by adding water .cover it with lid.
• Put dough aside for 30 mins.

Process to make Cabbage Curry for stuffing :

• Now heat oil in pan add gingergarlic,Chopped cabbage,coriander powder,cumin seeds,Cumin powder(zeera powder),green chilli,vammu,chat masala,salt,red chilli powder.
• Fry them well until the curry get dry.
• keep this aside.let it be cool

Process to make Cabbage Paratha :

• Now take a ball of dough.If the dough is sticky spinkle some flour on it.
• Spread dough  with fingers in round shape.Make paratha middle part some thick.
• Put 1tbsp of Cabbage curry in the middle of paratha.
• Close the corners carefully.Now make the paratha with roller.
• Put it on heat pan cook it well until both sides turn to golden brown color.
• Spread 1tbsp of ghee on paratha.

Palak paratha (or) Spinach paratha

Ingredients :

Wheat flour (goduma pindi) - 2 cups.
Salt - as per taste.
Oil - 4 tbsp.
Water - as  u required.

For Filling :

Chopped Spinach (palakura) - 1cup.
Cumin powder (zeelakarra podi) - 1/2 tbsp.
Cumin seeds - 1/2 tbsp.
Coriander powder (daniyala podi) - 1/2 tbsp.
Red chilli powder - 1/2 tbsp.
Chopped greenchilli (sannaga tharigina pachi mirchi) - 1/2 tbsp.
Vammu (ajmain) - 1/2 tbsp.
Chopped gingergarlic - 1/2 tbsp.
Chat masala - a pinch.
Oil - 1tbsp.
Salt - as per taste.

Process to make Paratha dough:

• Take 2 cups of wheat flour in bowl.
• Add required salt to it.
• Add oil to it. If u don't want to add oil u can add milk or curd.It gives smooth parathas.
• Now make a fine smooth dough by adding water .cover it with lid.
• Put dough aside for 30 mins.

Process to make Palak Curry for stuffing :

• Now heat oil in pan add gingergarlic,Chopped spinach,coriander powder,cumin seeds,Cumin powder(zeera powder),green chilli,vammu,chat masala,salt,red chilli powder.
• Fry them well until the curry get dry.
• keep this aside.let it be cool

Process to make Palak Paratha :

• Now take a ball of dough.If the dough is sticky spinkle some flour on it.
• Spread dough  with fingers in round shape.Make paratha middle part some thick.
• Put 1tbsp of Palak curry in the middle of paratha.
• Close the corners carefully.Now make the paratha with roller.
• Put it on heat pan cook it well until both sides turn to golden brown color.
• Spread 1tbsp of ghee on paratha.

Gobhi paratha

Ingredients :

Wheat flour (goduma pindi) - 2 cups.
Salt - as per taste.
Oil - 4 tbsp.
Water - as  u required.

For Filling :

Grated gobhi (cauliflower) - 1cup
(take flower part.don't take stems)
Turmaric (pasupu) - a pinch.
Red chilli powder - 1/2 tbsp.
Vammu (ajwain) - 1/2 tbsp.
Amchur powder (pachimamidikaya powder) -1/2 tbsp.
Coriander powder (daniyala podi) - 1/2 tbsp.
Coriander leaves (kothimeera) - 1/2 tbsp.
Chopped gingergarlic - 1/2 tbsp.
Salt - as per taste.

Process :

• Take 2 cups of wheat flour in bowl.
• Add required salt to it.
• Add oil to it. If u don't want to add oil u can add milk or curd.It gives smooth parathas.
• Now make a fine smooth dough by adding water .cover it with lid.
• Put dough aside for 30 mins.

Process to make Gobhi Curry for stuffing :

• Now heat oil in pan add coriander powder,gingergarlic,gobhi,turmaric,red chilli powder,salt.
• Fry them well.add coriander leaves.
• keep this aside.let it be cool

Process to make Gobhi Paratha :

• Now take a ball of dough.If the dough is sticky spinkle some flour on it.
• Spread dough  with fingers in round shape.Make paratha middle part some thick.
• Put 1tbsp of Gobhi curry in the middle of paratha.
• Close the corners carefully.Now make the paratha with roller.
• Put it on heat pan cook it well until both sides turn to golden brown color.
• Spread 1tbsp of ghee on paratha.

Mooli Paratha (or) Mullangi paratha

Ingredients :

Wheat flour (goduma pindi) - 2 cups.
Salt - as per taste.
Oil - 4 tbsp.
Water - as  u required.

For Filling :

Chopped mooli (mullangi) (radish) - 1 cup.
Cumin powder (zeelakarra podi) - 1/4 tbsp.
Amchur powder (pachi mamidikaya powder) - 1/4 tbsp.
Red chilli powder - 1/4 tbsp.
Chopped green chilli (tharigina pachimirapakaylu) - 1/ 2 tbsp.
Chopped coriander leaves (kothimeera) - 1/2 tbsp.

Process :

• Take 2 cups of wheat flour in bowl.
• Add required salt to it.
• Add oil to it. If u don't want to add oil u can add milk or curd.It gives smooth parathas.
• Now make a fine smooth dough by adding water .cover it with lid.
• Put dough aside for 30 mins.

Process to make Mooli Curry for stuffing :

• Now heat oil in pan add chopped mooli,salt,cumin powder,amchur powder,red chilli powder,green chilli,coriander leaves.Cook it well until the curry becomes dry.
• keep this aside.let it be cool

Process to make Mooli Paratha :

• Now take a ball of dough.If the dough is sticky spinkle some flour on it.
• Spread dough  with fingers in round shape.Make paratha middle part some thick.
• Put 1tbsp of mooli curry in the middle of paratha.
• Close the corners carefully.Now make the paratha with roller.
• Put it on heat pan cook it well until both sides turn to golden brown color.
• Spread 1tbsp of ghee on paratha.

Menthi Paratha

Menthi paratha means we use menthi leaves(fenugreek leaves) to make parathas.It is very healthy for sugar patients.

Ingredients :

Wheat flour (goduma pindi) - 2 cups.
Salt - as per taste.
Oil - 4 tbsp.
Water - as  u required.

For Filling :

Chopped menthi leaves (fenugreek leaves) - 1 cup.
Cumin powder (zeelakarra podi) - 1/2 tbsp.
Coriander powder (daniyala podi) - 1/2 tbsp.
Chopped greenchilli (sannaga tharigina pachi mirchi) - 1/2 tbsp.
Salt - as per taste.
Oil - 1 tbsp.
Ginger&garlic paste (or) chopped gingergarlic - 1tbsp.
Cumin seeds (zeelakarra) - 1/2 tbsp.
Chopped onion - 1 tbsp.
Pepper powder (miriyala podi) - 1/2 tbsp
Amchur powder (pachi mamidi kaya podi) - 1/2 tbsp.

Process :

• Take 2 cups of wheat flour in bowl.
• Add required salt to it.
• Add oil to it. If u don't want to add oil u can add milk or curd.It gives smooth parathas.
• Now make a fine smooth dough by adding water .cover it with lid.
• Put dough aside for 30 mins.

Process to make Menthi Curry for stuffing :

• Now heat oil in pan add cumin seeds,greenchilli,onion,salt,gingergarlic paste,chopped menthi leaves,cumin powder,pepper powder,amchur powder.Fry them well.
• keep this aside.let it be cool

Process to make Menthi Paratha :

• Now take a ball of dough.If the dough is sticky spinkle some flour on it.
• Spread dough  with fingers in round shape.Make paratha middle part some thick.
• Put 1tbsp of menthi curry in the middle of paratha.
• Close the corners carefully.Now make the paratha with roller.
• Put it on heat pan cook it well until both sides turn to golden brown color.
• Spread 1tbsp of ghee on paratha.

Aloo Paratha

Ingredients :

Wheat flour (goduma pindi) - 2 cups.
Salt - as per taste.
Oil - 4 tbsp.
Water - as  u required.

For Filling :

Medium size boiled potato - 2.
Cumin powder (zeelakarra podi) - 1/2 tbsp.
Coriander powder (daniyala podi) - 1/2 tbsp.
Red chilli powder - 1/2 tbsp.
Chopped greenchilli (sannaga tharigina pachi mirchi) - 1/2 tbsp.
Chopped coriander leaves (kottimeera) - 1/2 tbsp.
Chat masala - a pinch.
Salt - as per taste.

For Temparing :

Oil - 1 tbsp.
Ginger&garlic paste (or) chopped gingergarlic - 1tbsp.
Cumin seeds (zeelakarra) - 1/2 tbsp.
Chopped onion - 1 tbsp.

Process :

• Take 2 cups of wheat flour in bowl.
• Add required salt to it.
• Add oil to it. If u don't want to add oil u can add milk or curd.It gives smooth parathas.
• Now make a fine smooth dough by adding water .cover it with lid.
• Put dough aside for 30 mins.

Process to make Aloo Curry for stuffing :

• Now heat oil in pan add gingergarlic paste,coriander powder,cumin seeds,onions,Cumin powder(zeera powder),green chilli,chat masala,salt,red chilli powder.
• Fry them well.
• Now add grated boiled potato.cook it well.keep this aside.let it be cool

Process to make Aloo Paratha :

• Now take a ball of dough.If the dough is sticky spinkle some flour on it.
• Spread dough  with fingers in round shape.Make paratha middle part some thick.
• Put 1tbsp of aloo curry in the middle of paratha.
• Close the corners carefully.Now make the paratha with roller.
• Put it on heat pan cook it well until both sides turn to golden brown color.
• Spread 1tbsp of ghee on paratha.

Chinthakaya Pachadi(Raw Tamarind pickle)

Ingredients :

Pachi Chinthakayalu (Raw Tamarind) -  1 kg.
Salt - 1/6 kg.
Turmaric (pasupu) - 2 tbsp.

Process :

• Wash chinthakayalu well.
• Dry them well in open air.
• Now grind chinthakayalu,salt,turmaric.
• Now raw chinthakaya pachadi is ready.
• Store it in a jar.
• Now it is ready to make chutneys.

Pachimirapakayala pachadi(Green chilli chutney)

Ingredients :

Green chillis - 5.
Chinthakaya pachadi - 3 tbsps.

For temper :

Mustad seeds - 1/2 tbsp.
Cumin seeds - 1/2 tbsp.
Curry leaves - 5.
Chana dal (senaga bedalu) -1 tbsp.


process :

• Grind greenchilli,chinthakaya pachadi to a fine paste by adding water.
• Heat oil in pan add mustad,cumin,curry leaves,chana dal.
• Fry them well.
• Now add greenchilli,chinthakayapachadi paste fry it well by keep mixing.
• Now chinthakaya pachadi with green chilli is ready.

SagguBiyyam poori(sabudana poori)

Ingredients :

Wheat flour (goduma pindi) - 1 cup.

All purpose flour (maida pindi) - 1 cup.

Green Peas (battanilu) - 1/2 cup.

Sabudana (saggubiyyam) - 1/2 cup.

Chopped Green chilli (pachimirchi) - 1 tbsp.

Salt - as per taste.

Redchilli powder (karam) - 1 tbsp.

Hing (inguva) - a pinch.

Coriander powder (daniyala podi) - 1 tbsp.

Oil - for deep fry.

Process :

• Soak saggubiyyam for 1 hour.
• Boil green peas in water and make a paste.
• Take a bowl mix wheat flor,all purpose flour,salt,1 tbsp oil.Make chapathi dough.keep aside for 1/2 hour by covering with lid.
• Heat oil in a pan add hing,greenchilli,coriander powder,1/2 tbsp salt,greenpeas paste,saggubiyyam    fry them for 2 mins.
• Now take small balls of chapathi dough.Make small poori put the sabudana mix in it.close it well.
• Now make poori with chapathi roller.
• Deep fry the poori.

TomatoOnion chutney for dosa,idli,vada

Ingredients :

Medium size tomatos - 2.
Medium size onions - 2.
Green chilli - 4.
Gingergarlic paste - 1 tbsp.
Salt - as per taste.

For Temper :

Oil - 2 tbsps.
Mustad seeds - 1/2 tbsp.
Cumin seeds - 1/2 tbsp.
Curry leaves - 5.
Crushed Garlic pieces - 4.
Chana dal  (senaga bedalu) - 1/2 tbsp.
Black gram (minnapappu) - 1/2 tbsp.
Coriander leaves - 6.

Process :

• Heat 2 tbsps of oil in a pan.
• Cut Tomatos and onions into medium size pieces.
• Add tomato,onion,green chilli.
• Fry them well on medium flame until tomatos are fully mashed.
• Keep it aside.
• Now grind the mashed tomatos,onion,green chilli with required salt by adding little water.
• Take another pan heat oil add mustad,cumin,curry leaves,chana dal,black gram,gingergarlic paste,crushed garlic.
• Mix this temparing with chutney.finally garnish with coriander leaves.
• Finally add 1tbsp ghee for good taste.

Onion Uthappam

Ingredients:

rice - 3 cups.
split black gram (minapappu) (urad dal) - 1 cup.
salt - as per taste.

fenugreek seeds (menthulu) - 1 tbsp.
(fenugreek seeds give golden brown color to dosa).

boiled rice - 1 tbsp.
(it gives good taste and smoothness).

oil - as per require.
Finely chopped onions - 3 tbsps.
finely chopped green chilli - 2 tbsp.
finely chopped coriander leaves - 1 tbsp.

Process to make Onion Uthappam:

• Soak rice,split black gram,fenugreek seeds,boiled rice for 5 hours.
• After 5 hours clean them.
• Now grind them to a thin batter by adding little water.don't add too much water in starting.
• Leave it overnight for fermentation.
• Now heat a dosa nonstick pan(if ordinary pan rub it with onion it works like non-stick).
• Add salt to batter and spread it on the whole pan.
• Now sprinkle onions,coriander leaves,green chilli.
• Add 1tbsp oil all over the corners.Cook it on slow flame.Turn uthappam to another side when it turns to gloden brown color.
• Remove it from pan. 
• Now serve it with chuntney.

Vegtable Uthappam

Ingredients:

rice - 3 cups.
split black gram (minapappu) (urad dal) - 1 cup.
salt - as per taste.

fenugreek seeds (menthulu) - 1 tbsp.
(fenugreek seeds give golden brown color to dosa).

boiled rice - 1 tbsp.
(it gives good taste and smoothness).

oil - as per require.
Cumin seeds - 1/2 tbsp.
Finely chopped greenchilli - 3 tbsps.
Finely chopped ginger - 2 tbsp.
Finely chopped onions - 2 tbsps.
Finely chopped coriander leaves - 2 tbsps.
Finely chopped cabbage - 1 tbsp.
Finely chopped carrot - 1 tbsp.

Process to make vegtable uthappam:

• Soak rice,split black gram,fenugreek seeds,boiled rice for 5 hours.
• After 5 hours clean them.
• Now grind them to a thin batter by adding little water.don't add too much water in starting.
• Leave it overnight for fermentation
• Mix all vegtables,cumin sedds,greenchilli,ginger in batter.
• Now heat a dosa nonstick pan(if ordinary pan rub it with onion it works like non-stick).
• Add salt to batter and spread it on the whole pan.
• Add 1tbsp oil all over the corners.After  1/2 min turn it on other side. 
• Now serve it with chuntney.

Uthappam

Ingredients:

rice - 3 cups.
split black gram (minapappu) (urad dal) - 1 cup.
salt - as per taste.

fenugreek seeds (menthulu) - 1 tbsp.
(fenugreek seeds give golden brown color to dosa).

boiled rice - 1 tbsp.
(it gives good taste and smoothness).

oil - as per require.


Process to make Uthappam:

• Soak rice,split black gram,fenugreek seeds,boiled rice for 5 hours.
• After 5 hours clean them.
• Now grind them to a thin batter by adding little water.don't add too much water in starting.
• Leave it overnight for fermentation.
• Now heat a dosa nonstick pan(if ordinary pan rub it with onion it works like non-stick).
• Add salt to batter and spread batter thick on the whole pan.
• Add 1tbsp oil all over the corners.Cook it on slow flame.
• Turn it another side.. 
• Now serve it with chuntney.

Tomato Rice

Ingredients :

Rice - 2 cups.
Medium size tomatos - 2.

For Temper :

Oil or ghee - 3 tbsps.
Cumin seeds (zeelakarra) - 1/2 tbsp
Cinnamon - 1 inch stick.
Clove - 1.
Cardmom - 1.
Hing (inguva) - a pinch.
Ginger&garlic paste - 1 tbsp.
Split green chilli (pachi mirapakayalu niluvuga gatu pettinavi) - 3.
Red chilli - 2.
Chana dal (senagabedalu) - 1 tbsp.
Peanuts (verusenaga pappu) - 2 tbsp.
Black gram (minapappu) - 1 tbsp.
Cashew nuts (jeedipappu) - 1 tbsp.
Curry leaves (karivepaku) - 5.
Chopped onions - 1/2 cup.
Chopped Tomatos - 1 cup.
Red chilli powder - 1/2 tbsp.
Salt - as per taste.
Garam masala - 1/2 tbsp.
coriander leaves (kothimeera) - 1/2 cup.

Process :

• Boil rice in a cooker with 4 cups of water.
• Take boiled rice in a bowl let it be cool.
• Heat oil in pan add cumin seeds,cardmom,cinnamon,clove,hing,green chilli,red chilli,chana dal,peanuts,black gram,cashew nuts,curry leaves,gizer,,chopped onions,tomatos.
• Now add red chilli powder,required salt,garam masala.
• Cook it on medium flame until the tomatos are mashed.
• Now mix boiled rice.
• Garnish with coriander leaves.
• Tomato rice  is ready to serve.

Mango Rice (Pachimamidi kaya rice)

Ingredients :

Rice - 2 cups.
Salt - as per taste.
Chopped mango - 1/2 cup.

For Temper :

Oil - 3 tbsps.
Mustad seeds (avalu) - 1/2 tbsp.
Cumin seeds (zeelakarra) - 1/2 tbsp
Hing (inguva) - a pinch.
Split green chilli (pachi mirapakayalu niluvuga gatu pettinavi) - 3.
Red chilli - 2.
Curry leaves - 5.
Chana dal (senagabedalu) - 1 tbsp.
Peanuts (verusenaga pappu) - 2 tbsp.
Black gram (minapappu) - 1 tbsp.
Cashew nuts (jeedipappu) - 1 tbsp.
Turmaric (pasupu) - 1/2 tbsp.

Process :

• Boil rice in a cooker with 4 cups of water with required salt.
• Take boiled rice in a bowl let it be cool.
• Grind chopped mango to a fine paste.
• Heat oil in pan add mustard seeds,cumin seeds,hing,green chilli,red chilli,curry leaves,chana dal,peanuts,black gram,cashew nuts,turmaric.Now add Mango paste fry it well about 10 mins.
• Mix this mango paste with boiled rice.
• Mango rice is ready to serve.

Mint Rice (Pudina Rice)

Ingredients :

Rice - 2 cups.
Salt - as per taste.
Mint leaves - 1 cup.

For Temper :

Oil - 3 tbsps.
Mustad seeds (avalu) - 1/2 tbsp.
Cumin seeds (zeelakarra) - 1/2 tbsp
Cinnamon - 1 inch stick.
Clove - 1.
Cardmom - 1.
Hing (inguva) - a pinch.
Split green chilli (pachi mirapakayalu niluvuga gatu pettinavi) - 3.
Red chilli - 2.
Chana dal (senagabedalu) - 1 tbsp.
Peanuts (verusenaga pappu) - 2 tbsp.
Black gram (minapappu) - 1 tbsp.
Cashew nuts (jeedipappu) - 1 tbsp.

Process :

• Boil rice in a cooker with 4 cups of water with required salt.
• Take boiled rice in a bowl let it be cool.
• Grind mint leaves to a fine paste.
• Heat oil in pan add mustard seeds,cumin seeds,cardmom,cinnamon,clove,hing,green chilli,red chilli,chana dal,peanuts,black gram,cashew nuts.Now add Mint leaves paste fry it well about 10 mins.
• Mix this mint leaves paste with boiled rice.
• Mint rice is ready to serve.

Coconut Rice (Kobbari annam)

Ingredients :

Rice - 2 cups.
Salt - as per taste.
Fresh coconut paste - 3/4 cup.

For Temper :

Oil - 3 tbsps.
Mustad seeds (avalu) - 1/2 tbsp.
Cumin seeds (zeelakarra) - 1/2 tbsp.
Cinnamon - 1 inch stick.
clove - 1.
cardamom - 1.
Pepper corns - 2 .
Hing (inguva) - a pinch.
Ginger& garlic pste - 1 tbsp.
Split green chilli (pachi mirapakayalu niluvuga gatu pettinavi) - 3.
Red chilli - 2.
Curry leaves - 7.
Chana dal (senagabedalu) - 1 tbsp.
Peanuts (verusenaga pappu) - 2 tbsp.
Black gram (minapappu) - 1 tbsp.
Cashew nuts (jeedipappu) - 1 tbsp.

Process :

• Boil rice in a cooker with 4 cups of water with required salt.
• Take boiled rice in a bowl let it be cool.
• Heat oil in pan add mustard seeds,cumin seeds,cinnamom,clove,cardmom,ginger&garlic paste,hing,green chilli,red chilli,curry leaves,chana dal,peanuts,black gram,cashew nuts.
• Now mix coconut paste fry it on slow flame for 5 mins.
• Mix this with boiled rice.
• Coconut rice is ready to serve.

Tamarind rice (chinthapandu pulihora)

Ingredients :

Rice - 2 cups.
Salt - as per taste.
Tamarind juice (chinthapandu rasam) - 1/2 cup.
(Tamarind ni stove mida koncham water vesi chikkati paste vachevaraku boil cheyali.adi cool ayyaka waste rakunda only jiuce vachela terupattukovali)

For Temper :

Oil - 3 tbsps.
Mustad seeds (avalu) - 1/2 tbsp.
Cumin seeds (zeelakarra) - 1/2 tbsp.
Hing (inguva) - a pinch.
Split green chilli (pachi mirapakayalu niluvuga gatu pettinavi) - 3.
Red chilli - 2.
Curry leaves - 7.
Chana dal (senagabedalu) - 1 tbsp.
Peanuts (verusenaga pappu) - 2 tbsp.
Black gram (minapappu) - 1 tbsp.
Cashew nuts (jeedipappu) - 1 tbsp.
Turmaric (pasupu) - 1/2 tbsp.

Process :

• Boil rice in a cooker with 4 cups of water with required salt.
• Take boiled rice in a bowl let it be cool.
• Now add tamarind juice mix it well.
• Heat oil in pan add mustard seeds,cumin seeds,hing,green chilli,red chilli,curry leaves,chana dal,peanuts,black gram,cashew nuts.finally add turmaric turn off flame.
• Mix this tempering with boiled rice.
• Tamarind rice is ready to serve.

Lemon Rice (pulihora with lemon)

Ingredients :

Rice - 2 cups.
Salt - as per taste.
Medium size lemon  - 1.
Sugar - 1/4 tbsp.

For Temper :

Oil - 3 tbsps.
Mustad seeds (avalu) - 1/2 tbsp.
Cumin seeds (zeelakarra) - 1/2 tbsp.
Hing (inguva) - a pinch.
Split green chilli (pachi mirapakayalu niluvuga gatu pettinavi) - 3.
Red chilli - 2.
Curry leaves - 7.
Chana dal (senagabedalu) - 1 tbsp.
Peanuts (verusenaga pappu) - 2 tbsp.
Black gram (minapappu) - 1 tbsp.
Cashew nuts (jeedipappu) - 1 tbsp.
Turmaric (pasupu) - 1/2 tbsp.

Process :

• Boil rice in a cooker with 4 cups of water with required salt.
• Take boiled rice in a bowl let it be cool.
• Now add sugar and lemon juice mix it well.
• Heat oil in pan add mustard seeds,cumin seeds,hing,green chilli,red chilli,curry leaves,chana dal,peanuts,black gram,cashew nuts.finally add turmaric turn off flame.
• Mix this tempering with boiled rice.
• Lemon rice is ready to serve.

Daddojanam (Curd Rice)

Ingredients :

Boiled rice - 2 cups.
Chopped green chilli - 2.
Chopped onion - 4 tbsp.
Chopped ginger - 1/2 tbsp.
Fresh Curd (yogurt) - 1 1/2 cup.

For Temper :

Mustard seeds - 1/2 tbsp.
Cumin seeds - 1/2 tbsp.
Chana dal (senaga bedalu) - 1tbsp.
Pea nuts (verusenaga pappu) - 1 tbsp.
cashew nuts (jeedipappu)- 1 tbsp.
Crushed garlic - 2.
Red chilli - 1.
Curry leaves - 6.
Hing (inguva) - a pinch.
Chopped onion - 4 tbsps.
Coriander leaves - 6.
Salt - as per taste.
Oil - for tempering.

Process :

• In bowl mix curd,green chilli,onion,ginger with rice.Add required salt. 
• Heat oil in pan add mustard seeds,cumin seeds,chana dal,peanuts,cashew nuts,garlic,red chilli,curry leaves,hing,onions.fry them.
• Mix it with curd rice.Finally add coriander leaves.

Aloo kurma for chapathi,poori

Ingredients : 
Potatos (aloo) - 4.(cut into medium size pieces)
Chopped Onion - 1.
Chopped Tomato - 2.
Green chilli - 2.
Red chilli - 2.
Curry leaves - 5.
Mustad seeds (avalu) - 1 tbsp.
Cumin seeds (zeelakarra) - 1tbsp.
Hing (inguva) - a pinch.
Turmaric (pasupu) - a pinch.
Ginger&garlic paste - 1 tbsp.
Salt - as per taste.
Chopped coriander leaves - 1/2 cup.
Oil - for temper.
Garam masala - 1 tbsp.

To Grind :
Fresh coconut pate - 3 tbsps.
Cashew nuts - 8.(soak cashew nuts about 20 mins).
Poppy seeds (gasagasalu) - 1/2 tbsp.

Process :

• Grind fresh coconut paste,cashew nuts,poppy seeds to a fine paste by adding little water.put it aside.
• Heat oil in pan add mustad seeds,cumin seeds,hung,turmaric,ginger&garlic paste,split green chilli,red chilli,curry leaves,onions.
• Now add potatos,tomatos,salt.Mix it well.Add some water.Let it cook.
• Add coconut paste to it.add garam masala.
• Cook it for 5 mins.
• Finally add coriander leaves.
• This is good combination with poori,chapathi.

Poori

Ingredients :

Wheat flour (goduma pindi) - 2 cups.
Salt - as per taste.
Warm water - 1 cup.
Oil - for deep fry.

Process :

• Make smooth dough.
• Put aside for 30mins by covering with lid.
• Take a dough ball.
• Dip the ball in flour and make roti with roller.
• Heat oil in a deep pan for deep fry.
• Fry poori in oil press down poori into oil with spoon.turn it to another side.
• Take away poori from oil when it turns to light brown.
• Serve it with aloo kurma. 

Chapathi

Ingredients :

Wheat flour (goduma pindi) - 2 cups.
Salt - as per taste.
Oil - 4 tbsp.
Water - as  u required.

Process :

• Take 2 cups of wheat flour in bowl.
• Add required salt to it.
• Add oil to it. If u don't want to add oil u can add milk or curd.It gives smooth chapathies.
• Now make a fine smooth dough by adding water .cover it with lid.
• Put dough aside for 30 mins.
• Now take dough balls.If the dough is sticky spinkle some flour on it.
• Make chapathies with chapathi roller.
• Put chapthi  on heat pan after 30 sec some air bubbles form on chapathi now turn chapathi spread 1tbsp of oil.Now chapathi is turn into light brown color.
• Romove chapathi from pan.
• Serve chapathi with aloo curma.

Sambar

Ingredients :

Toor dal (kandi pappu) - 1 cup.
Water - 2 1/2 cup.
Oil - 4 tbsps.
Mustard seeds (avalu) - 1 tbsp.
Cumin seeds (zeelakarra) - 1 tbsp.
fenugreek seeds - 4.
Crushed garlic (velluli) - 5.
Ginger paste - 1tbsp.
Curry leaves - 6.
Turmaric - a pinch.
Hing - a pinch.
Red chilli - 2.
Split green chilli - 2.
Big size onion - 1. (cut into medium size pieces)
Medium size tomatos - 2. (cut into medium size pices)
Drum stick pieces (munagakadalu) - 5.
Bringal pieces (vankaya) - 4.
Carrot pieces - 4.
Radish pieces (mullangi) - 4.
Ladies finger pieces - 4.
Tamarind - lemon size. (soak tamarind in warm water)
Fresh coconut paste - 2 tbsp.
Red chilli powder - 3 tbsps.
Salt - as per taste.
Sambar powder - 1 1/2 tbsp.
Fresh coriander leaves - 1/2 cup.

Process :

• Wash toor dal and cook it in presser cooker.
• Mash the cooked toor dal well and put it aside.
• Heat oil in a deep pan add mustard seeds,cumin seeds,fenugreek seeds.
• Now add curry leaves,garlic,ginger,red chilli,green chilli fry them well.
• Add onion,tomato,all vegtables,apinch of turmeric,salt,red chilli powder,coconut paste.Mix it well.
• Now add tamarind paste.add some more water to it.cook it on medium flame until vegtables are well cooked.
• Now add toor dal mix it well .Bring it to boil for 15mins.Now mix sambar powder in 3tbsps of water add to sambar.
• Bring it to boil for 5mins.
• Finally add coriander leaves. 

Coconut Chutney

Ingredients :

Grated coconut (pachi kobbari) - 1 cup.
Green chilli - 4.
Tamarind paste - 1 tbsp.
Chopped Ginger - 1 tbsp.
Salt - as per taste.

For Temper (popu) :

Mustard seeds (avalu) - 1/2 tbsp.
Cumin seeds (zeelakarra) - 1/2 tbsp.
Crushed garlic (velluli) - 3.
Red chilli - 1.
Curry leaves - 5.
Chana dal (senaga bedalu) - 1 tbsp.
Urad dal (minnapappu) - 1tbsp.
Oil - 3 tbsps.

Process :

• Grind coconut,green chilli,tamarind,ginger to a fine paste by adding water.Add required salt.
• Put it aside.
• Heat oil in pan add mustard seeds,cumin seeds,garlic,red chilli,curry leaves,chana dal,urad dal.fry them well.
• Now add temper to coconut paste.Mix it well.
• Coconut chutney is ready.

Pogali with Pesara Pappu

Ingredients :

Rice - 2 cups.
Yellow moong dal (pesara pappu) - 1 cup.
Pepper corns (miriyalu) - 2 tbsps.
Water - 7 cups.

For Temper :

Mustard seeda (avalu) - 1 tbsp.
Cumin seeds (zeelakarra) - 1 tbsp.
Crushed garlic (velluli)- 3.
Ginger  paste (allam) - 2 tbsp.
curry leaves - 10.
Red chilli - 2.
Salt - as per taste.
Hing - a pinch.
Oil - 4 tbsps.
Ghee (butter) - 2 tbsps.

Process :

• Presser cook rice,moong dal,pepper corn with 7 cups of water.
• Heat oil in a pan add Mustard seeds after split add cumin seeds,garlic,ginger paste,curry leaves,red chilli,hing.Fry them.
• Now add cooked rice with moong dal add required salt.Mix it well.
• Let it be cook for 5 mins .Now add ghee and mix it well.
• If u want add cashew nuts also.
• Serve it with cocnut chutney.

Upma

Ingredients :

Sooji (Upma rava) (semolina) - 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 sooji slowly.Keep mixing with spoon otherwise it forms like lumps.
• Cook it until the upma rava become little thick.Finally add butter and mix it well.
• Now upma is ready.
• Serve it with coconut chutney or sambar. 

Rava Idli

Ingredients :

Sooji - 1 cup.
Curd - 1/2 cup.
Chopped carrot- - 4 tbsp.
Chopped ginger - 1tbsp.
Hing - a pinch.
Chopped cashew nuts - 2 tbsp.
Chopped coriander leaves - 2 tbsp.
Baking soda - a pinch.
Salt - as per taste.

 For Tempering :

Mustad seeds - 1 tbsp.
Cumin seeds - 1 tbsp.
Soaked chana dal -  1tbsp.
Oil - 2tbsp.

Process : 

• Mix sooji and curd in a bowl.
• Add some more water if u require.Add salt and baking powder to this batter.
• Now heat oil in a pan add mustad,cumin,chana dal.
• Add chopped carrot,ginger,cashew nuts,coriander leaves.fry them.
• Add this temparing to batter and mix it well.
• Now make idli.
• Now Rava idli is ready.

Rava Dosa

Ingredients :

Semolina (sooji) - 1cup.
Rice flour - 1 cup.
All purpose flour (maida) - 1/2 cup.
Salt - as per taste.
Cumin seeds - 1/2 tbsp.
Chopped green chilli - 2 tbsp.
Chopped ginger - 2 tbsp.
Pepper powder - a pinch.
Asafoetida (hing)  - a pinch.
Chopped onion - 2 tbsp.

Process :

• Mix semolina,rice flour,all purpose flour,salt,cumin,green chilli,ginger,pepper,hing in bowl.
• Now add water to it make the batter like butter milk.
• Now heat dosa pan spinkle some onion pieces on it.
• Now spread batter on pan or sprinkle batter with hand on pan.
• Let it cook on medium flame.Add oil to it.
• Remove dosa from pan after it getting golden brown color.

Idli

Ingredients :

idli ravva - 2 1/2 cup.
split black gram(minnapappu)(urad dal) - 1 cup.
salt - as per taste.
baking pwd - a pinch.

process :

• Soak black gram for 4 hours.
• Now soak idli ravva for 5 hours.Clean it.
• Grind black gram to a thick paste.
• Take it away from grinder add idli ravva.
• Put it it aside overnight for fermenting.
• Now add salt to the batter.
• Take idli vessel pour 1 glass of water on the bottom.
• Fill idli holder with batter.cover it with lid.
• Steam idlis on medium flame about 10 to 15 mins until done.
• Remove idlis from idli holder.
• Serve idli with sambar or peanut chutney or coconut chutney.

Chutney For Dosa, Idly, Vada

Ingredients :

roasted peanuts (verusenaga pappu) - 5 tbsps.
bengal gram (thine senagapappu) - 5tbsps.
grated coconut - 5tbsps.
ginger - small piece.
green chilli - 3.
tamarind paste - 1 or 11/2 tbsp.
salt - as per taste.

 For temparing :

mustard seeds - 1/2 tbsp.
cumin seeds - 1/2 tbsp.
garlic - 2 pieces.
bengal gram (senaga bedalu) - 1 tbsp.
black gram (minnapappu) - 1tbsp.
curry leaves - 4.
asafoetida - a pinch.
oil - for temparing.

process :

• Grind peanuts,bengal gram,ginger,tamarind paste,cocomut,green chilli to a fine paste.Add salt as per taste.
• If  u want more spicy add red chilli pwd.
• Now heat oil in pan add mustard seeds,cumin seeds,garlic,bengal gram,black gram,curry leaves,asafoetida.
• Let it be cool.
• Now add temparing to chutney.
• This good combination with dosa,idly,vada.

Tomato Chutney

Ingredients:

medium size tomatos - 5.
greenchillies - 5.
red chilli - 4.
grated ginger (allam) & garlic  - 2 tbsp.
coriander seeds (daniyalu) - 3 tbsp.
cumin seeds (zeera) - 1 tbsp.
fenugreek seeds (menthulu) - 1/2 tbsp.
curry leaves - 5.
tamarind - small lemon size.
coconut powder - 2 tbsp.
hing - a pinch.
oil - as per require.
salt - as per taste.

for temparing :

cumin seeds - 1/2 tbsp.
mustard seeds - 1/2 tbsp.
split black gram (minapappu) - 1/2 tbsp.
bengal gram (chana dal) (senaga bedalu) - 1/2 tbsp.
curry leaves - 5.
coriander leaves - 6.
asafoetida (hing) - a pinch.

process :

• Heat 2 tbsp oil in a vessel.
• Add red chilli,mustard seeds,cumin seeds,ginger&garlic,green chilli,tamarind,curry leaves,hing,tomato pieces,salt.Add coconut powder cover it with a lid.
• Cook them in medium flame until the tomatos become juicy.
• Put them aside.Grind them.
• Take another pan heat oil add cumin,mustard seeds,black gram,bengal gram,curry leaves,hing.
• Mix it with chutney.Add coriander leaves also. 

Plain Dosa

Ingredients:

rice - 3 cups.
split black gram (minapappu) (urad dal) - 1 cup.
salt - as per taste.

fenugreek seeds (menthulu) - 1 tbsp.
(fenugreek seeds give golden brown color to dosa).

boiled rice - 1 tbsp.
(it gives good taste and smoothness).

oil - as per require.

Process to make plain dosa:

• Soak rice,split black gram,fenugreek seeds,boiled rice for 5 hours.
• After 5 hours clean them.
• Now grind them to a thin batter by adding little water.don't add too much water in starting.
• Leave it overnight for fermentation.
• Now heat a dosa nonstick pan(if ordinary pan rub it with onion it works like non-stick).
• Add salt to batter and spread it on the whole pan.
• Add 1tbsp oil all over the corners.After  1/2 min turn it on other side. 
• Now serve it with chuntney.