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.

Gongura Pulihora

Ingredients :

Rice - 2 cups.
Salt - as per taste.
Gongura leaves (sorrel leaves) - 2 cups.

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.
• Heat oil in pan add gongura leaves fry them until they lose rawness.
• Now grind gogura 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.finally add turmaric turn off flame.
• Mix gogura paste with boiled rice.
• Mix tempating to gongura mix.
• Gorura rice is ready to serve.

Carrot Rice (or) Gazar Rice

Ingredients :

Rice - 2 cups.
Salt - as per taste.
Grated Carrot (gazar) - 1 cup.
Medium size onion - 1.

For Temper :

Oil - 3 tbsps.
Mustad seeds (avalu) - 1/2 tbsp.
Cumin seeds (zeelakarra) - 1/2 tbsp.
Cinnamon (chekka) - 1 inch stick.
clove (mogga) - 1.
cardamom (Yalukalu) - 1.
Pepper corns (miriyalu) - 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,cinnamon,clove,cardmom,ginger&garlic paste,hing,green chilli,red chilli,curry leaves,chana dal,peanuts,black gram,cashew nuts.
• Fry them well.Now add chopped onion.fry them till golden brown color.
• Now add carrot cook well.
• Add boiled rice to carrot mix.cook for 2 mins.Off the flame.
• Garnish with coriander leaves.
• Carrot rice is ready to serve.

Coriander Leaves (or) Kothimeera Rice

Ingredients :

Boiled Rice - 1 cup.
Salt - as per taste.
Coriander Leaves (kothimeera) - 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 :

• Grind coriander 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 coriander leaves paste fry it well about 10 mins.
• Mix this Coriander leaves paste with boiled rice.
• Mint rice 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.

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.

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.