Chole

Ingredients
White channa 1cup
Onion 1 big
Tomato 2 big
Green chillies 3 to 4
Ginger small piece
Garlic 3 to 4 cloves
Tamarind small lemon size
Jaggery 1 tsp
Cumin seeds  1 tsp
Salt to taste
Chili powder to taste
Oil 2 tsp
Coriander powder 1 tsp

Method
soak channa for 7 to 8 hours. wash well and cook it in presser cooker with enough water and little salt.
Grind onion, ginger, garlic.and keep it aside.
Boil the tomato in hot water ,remove skin and grind it.
Heat oil in a kadai then add cumin seeds, then fry onion paste, green chillies till oil separates from it.
then add tomato puree and keep stirring constantly.
Now add salt , chilli powder, coriander powder, Tamarind extract, jaggery and boiled channa along with water.
Cook till the gravy is thick enough.
Remove from fire and serve with chappati or puis.

Vermicelli and corn upma

Ingredients
Vermicelli 1 cup
 corn 1 cup
Carrot and potato pieces 1 cup
water 1 cup
Green chillies 2
Salt to taste
lemon juice
Seasoning
Oil 2 tsp
 Dry red chillies 1

Mustard seeds 1/4 tsp
Urad dal 1/4 tsp
Channa dal 1/2 tsp
Cumin seeds 1/2 tsp
Curry leaves

Method
Heat oil in a Kadai add dry red chilies, Mustard seeds once it starts splutter add urad dal channa dal, cumin seeds, and then fry leaves fry for a while.
Then add green chillies, carrot,Potatoes, corn fry for 2 to 3 mins.
Now add salt and 1 cup of water to it. Let the water  and brings to boil.
Then add vermicelli and mix well.
Cover the lid and cook till vermicelli becomes soft and cooked well.
Sprinkle some lemon juice over and serve.

Carrot Chutney

Ingredients
Carrot 2 medium size
Oil 1 tsp
Dry red chillies 2
Channa dal 1/2 tsp
Urad dal 1/4 tsp
Coriander seeds 1/2 tsp
Cumin seeds 1/4 tsp
Lemon to taste
Salt to taste
Seasoning
Oil 1 tsp
Mustard seeds 1/4 tsp
Channa dal 1/2 tsp
Urad dal 1/4 tsp
Cumin seeds 1/4 tsp
Curry leaves
asafoetida a pinch

Method
Fry dry red chillies, channa dal, urad dal, coriander seeds, cumin seeds with little oil and keep aside.
In a same kadai  fry carrot pieces.
In a mixer grind all fried ingredients with little water along with salt.
Then add the lemon juice according to your taste.
In Kadai heat oil and then mustard seeds once it splutter add channa dal, urad dal, cumin seeds, curry leaves and asafoetida
Pour this into the chutney and combine well.
Serve this chutney with hot ghee rice.

Cabbage in tomato paste

Ingredients
Cabbage 1/4 k.g
Moong dal 2 tsp
Tomato 2
Green chillies 3
Coriander powder 1/2 tsp
Cumin powder 1/4 tsp
Turmeric powder a pinch
Salt to taste
Coriander leaves
Seasoning
Oil 2 tsp
Dry red chillies 1
Mustard seeds1/4 tsp
Urad dal 1/4 tsp
Cumin seeds 1/2 tsp
Curry leaves

Method
Chop the cabbage.
Boil the cabbage , Moong dal together with water.
Make tomato paste in mixer.
In kadai heat oil add dry red chilies, mustard seeds once it starts splutters then add urad dal, cumin seeds,curry leaves.
Then add tomato paste coriander powder, cumin powder, turmeric powder.Fry for 5 mins.
Then add boiled cabbage and mix well.
Add salt to taste and cover the lid ,cook until cabbage becomes soft.
Garnish with coriander leaves and serve with hot rice or chappati.

Brinjal stir fry

Ingredients
Brinjal 1/4 k.g
Tamarind to taste
Oil 4 tsp
Salt to taste
Turmeric Powder a pinch
coriander leaves
Grind together
Oil little
Dry red chillies 2
Channa dal 1/2 tsp
Coriander seeds 1/2 tsp
Cumin seeds 1/2 tsp

Method
Heat  little oil in small kadai , add dry red chillies, channa dal, coriander seeds, cumin seeds and then fry well.
Grind these fried ingredients along with tamarind and salt. and keep it aside.
Cut the brinjal into length wise .
Now heat oil in pan and add Brinjals  pieces and turmeric.
Cover the lid and let it cook until brinjal pieces becomes soft by stirring occasionally.
Then add the grinned powder and stir well.
Garnish with coriander leaves and serve with hot ghee rice.

Sweet Pappu chekka ( Sweet with Dalia)

Ingredients
Chutney pappu 1 cup
Cardamom powder little
Sugar 1 cup
Grated dry coconut 5 to 6 tsp
Ghee 3 to 4 tsp
Water little

Method
Grind dal to fine powder using mixer and keep it aside.
Apply ghee to flat plate and keep aside.
Heat the vessel add sugar and little water and then bring to boil.
Mix the dal powder and coconut well by using hands.
Once the sugar water brings boil then immediately add dal powder and stir continuously.
Immediately pour  dal mixture to the flat plate and let it cool to room temperature.

Then cut them into square pieces.

Mint Chutney (Pudina Pachadi)

Mint and Green chillies from my Garden

Ingredients
Pudina 1 bunch
Salt to taste
Seasoning
Oil 2 to 3 tsp
Dry red chillies 2
Mustard seeds 1/4 tsp
Cumin seeds 1/2 tsp
Curry leaves
Grind together
Dry red chillies 2
Urad dal 1/4 tsp
Channa dal 1/2 tsp
Coriander seeds 1/2 tsp
Cumin seeds 1/4 tsp
Tamarind little

Method
Separate the pudina leaves from the bunch and wash well.
Fry the Pudina leaves with little oil and keep it aside.
Fry all grinder ingredients with little oil and grind it.
Now add pudina leaves and salt to it and grind together until to get  smooth consistency.
Heat oil fry seasoning then add dry red chillies and Mustard seeds once it starts splutter then add cumin seeds and curry leaves.
Mix with Pudina paste and mix well

Serve the Pudina chutney with hot ghee rice.

Sago vada

Ingredients
Sago 1 cup
Pea nut powder 1cup
Potato 2
Green chillies 3 to 4
Corn flour 1 tsp
Ginger 1/2 inch piece
Lemon juice 2 tsp
Salt to taste
Oil enough to fry

Method
wash and soak the sago for 2 hours
Then dry the sago.
Pressure cook potatoes.peel and mash well.
cut the ginger and chillies into small pieces.
In a bowl add all ingredients and then mix well.
Shape into cutlets and then fry well for both sides.
Serve hot with green chutney or tomato sauce.

Coconut Rice

Ingredients
Rice 2 cups
Grated Coconut  1 cup
Carrots 2
Green chillies 3 to 4
Salt to taste
Coriander leaves
Seasoning
Oil 3 to 4 tbs
Mustard seeds 1/4 tsp
Urad  dal 1/4 tsp
Channa dal 1/2 tsp
Cumin seeds 1/2 tsp
Curry leaves

Method
Peel carrot skin and make into medium size pieces.
Cook rice and carrots together in rice cooker.(put few drops of ghee while cooking the rice.)
Once cook the rice then keep it aside to cool.
Heat oil in a small kadai add dry red chillies, mustard seeds. once it splutter add urad dal, Channa dal, cumin seeds , curry leaves and green chillies.
Once it fry well then add into the cooked rice along with grated coconut and mix very well.
Garnish with coriander leaves.
Note- you can even add peas along with carrots.

Beasn Chutney

Ingredients
Besan flour 3tsp
Tomatoes 3 to 4
Green chillies 4 to 5
Lemon
Salt to taste
Coriander leaves
Turmeric powder a pinch
Seasoning
Oil 2 to 3 tsp
Mustard seeds 1/4 tsp
Urad dal 1/4 tsp
Cumin seeds 1/2 tsp
Curry leaves

Method
Heat Oil in a kadai  then add mustard seeds.
Once  they  splutter then add urad dal, cumin seeds, curry leaves.
Then add chopped tomato fry for a while.
Then add 2 cups of water , salt, turmeric powder.Cover the lid and let bring to boil.
Combine besan flour with little water to make semi liquid paste.
Then add the besan paste in to kadai.
Stir well and cover the lid.
Let it cook for 5 to 7 mins by stirring occasionally.
Add little lemon juice and Garnish with coriander leaves.
Serve this chutney with steamed Idllies.

Beans Curry

Ingredients
Beans 1/4 kg
Onions 1
Sesame seeds 3tbs
Coconut 4 to 5 tbs
Salt to taste
Red chili powder
Seasoning
Oil 2 tbs
Mustard seeds 1/4 tbs
Cumin seeds 1/2 tbs
Urad dal 1/2 tbs
Curry leaves

Method 
Cut beans into small pieces
Chop onions
Fry sesame seeds and make coarse powder in mixer.
In a Kadai heat oil add mustard seeds once it splutter add urad dal , cumin seeds and curry leaves.
Then add onions , fry till turn into light brown.
Add beans and stir well.
let it cook for 5 mins by covering the lid.
Then add sesame powder, salt , red chili powder and coconut.
Cook till beans become soft by stirring occasionally.
Serve with hot rice.

Dondakaya curry (Tindora Curry)

Ingredients
Dondakayalu (Tindora) 300 gms
Tomato 3
Salt to taste
Red chili powder
Oil 3 to 4 tsp
Cumin seeds

Coriander leaves

Method
Cut the Tindora into length wise.
Then steam and keep it aside.
In a blender make tomato puree and keep aside.
Heat oil  in a kadai add cumin seeds then tomato puree once it cook well add Tindora cover the lid cook for a while by stirring occasionally.
Then add salt and red chili powder,let it cook until Tindora  becomes soft.
Serve with hot ghee Rice.

Sorakaya apachulu (Bottle ground Roti)

Ingredients
Bottle ground 1/4 kg
Rice flour 3/4 cup
Moong dal  3 tsp
Green Chillies 3 to 4
Cumin seeds 1 tsp
Salt to taste
Oil

Method
Soak washed Moong Dal for 20 mins and keep it aside.
peel and great the sorakaya and keep it aside.
In a mixing bowl add sorakaya, moong dal, green chili paste, rice flour, salt, cumin seeds and mix well like smooth dough.
Now heat pan and flat the dough using fingers.
Add little oil and cover the lid.Turn it when it gets light brown and roast the other side also.

Biyam rawa upma (Rice Rawa Upma with Mong Dal)

Ingredients

Rice Rawa 2 cups

Moong dal 1/4 cup

Water 4 1/2 cups

Green chillies 3 to 4

Salt to taste

Seasoning

Oil 3 to 4 tsp

Mustard seeds 1/4 tsp

Urad dal 1/4 tsp

Channa dal 1/2 tsp

Cumin seeds 1/2 tsp

Curry leaves

Rice Rawa

Wash and soak rice for 1 /2 hour. Drain the wate and dry it by spreading over cloth. Once it dry well then Make it coarsely in mixer.

Method

Heat oil in cooking vessel.

Add Mustard seeds once it starts splutter add urad dal, channa dal, cumin seeds , and curry leaves.

Pour water and salt. cover the lid .

When it starts boiling add rice rawa , Moong dal and stir constantly in low flame.

When it becomes thick , put the vessel into presser cooker and cook exactly for  7mins.

Serve hot with lemon and pudumu(Channa dal Powder) or any pickle.

Challa Pindi (Rice flour in Yogurt)

Ingredients
Rice flour 1 cup
Curd or Yogurt 1 cup
Onion 1
Chillies 4 to 5
Seasoning
Mustard seeds 1/4 tsp
Channa dal 1/2 tsp
Urad dal 1/2 tsp
Cumin seeds 1/4 tsps
Oil 4 to 5  tsp
Curry leave

Method
Cut onions into medium size pieces.
Cut chillies in to pieces.
In a mixing bowl add rice flour, yogurt, onions, chillies, salt, curry leaves along with little water to make smooth like Dosa batter.
In a Kadai heat oil add mustard seeds once it splutter add urad dal, Channa dal , cumin seeds and then curry leaves.
Then pour rice flour mixing into kadai and combine well.
Close the lid and stir Continously.
Cook until Rice flour become thick without sticking to the kadai.
Serve hot.

Raw Banana Stir Fry (Plantain Stir Fry)

Ingredients
Raw banana 1
Salt to taste
Red chili powder to taste
Subji powder to taste
Coriander leaves
Turmeric powder a pinch
Seasoning
Oil 3 to 4 tsp
mustard seeds 1/2 tsp
Urad dal 1/2 tsp
Cumin seeds 1/2 tsp
Curry leaves

Method
Peel  the skin of Raw banana and cut in to  round slices.
Heat the oil in Kadai add mustard seeds once it splutter add urad dal, cumin seeds curry leaves.
Then add Banana slices, turmeric powder and stir thoroughly.
Then add salt , red chili powder, subji powder and cook covered for until banana becomes soft.
Garnish with coriander leaves and serve with hot Ghee rice or rasam rice.

Potatoes in tomato paste

It’s a simple side dish without oil

Ingredients

Potatoes 2 big

Tomato 1

Salt to taste

Red chilli powder to taste

Turmeric powder a pinch

Coriander leaves

Method

Pressure cook potatoes.

Peel and make into pieces.

In a Kadai pour ½ cup of water and let it boil for 5 to 7 mins.

Then add chopped tomato pieces and cook well.

Add salt, red chilli powder, turmeric powder.

Now add the boiled potato pieces and cover the lid.

Let it cook for 7 to 10 mins.

Garnish with coriander leaves and serve with hot chapathi

Mango and Coconut chutney

Ingredients
Mango 1 medium size
Coconut 1/4 shell
Red chili powder 1 1/2 to 2 tbs
Salt 1 1 /2 tbs
Seasoning
Dry red chillies 2
Mustard seed 1/2 tbs
Urad dal 1/4 tbs
Channa dal 1 /4 tbs
Cumin seeds 1/2 tbs
Curry leaves
asafoetida a pinch
Oil 2 to 3 tbs

Method
Put  Mango, coconut pieces, chili powder, salt in a mixie.Grind coarsely.
Heat oil in a small kadai add dry red chillies, mustard seeds one it splutter add urad dal, chaana dal, cumin seeds, curry leaves and asafoetida.
Pour on top of chutney and mix well.
Serve with hot ghee rice along with Pappu (Dal).


.

Happy Diwali

Happy Diwali

Andhra Plate: Cabbage fry

Andhra Plate: Cabbage fry

Cabbage fry

Ingredients
Cabbage 1/4 kg
Oil 3 tsp
Turmeric pinch
Salt to taste
Curry leaves
Coriander leaves
Grind together
Red chillies 2 to 3
Coriander seeds 1 tsp
Cumin seeds 1tsp
Coconut 1/4 shell
Tamarind 1/2 lemon size
Seasoning
Mustard seeds 1/4 tsp
Urad dal 1/4 tsp
Asafoetida a pinch

Method

In a small kadai with little oil fry dry red chillies, coriander seeds, cumin seeds and then grind along with tamarind, coconut to make it powder.

Grate the cabbage in to length wise.
Heat oil in Kadai add mustard seeds once it splutter add urad dal, pinch asafoetida and curry leaves
Now add cabbage , turmeric powder  and fry till cabbage cook well and soft.
Then add the grinded powder ,salt and fry it for 5 to 7 mins.
Garnish with coriander leaves and serve with hot rice.

Coriander Rice

Ingredients
Chopped Coriander 1/2 cup
Basmathi rice  1 cup
Garam masala powder 3 tbs
Sal to taste
Oil 4 tbs
Channa Dal 4 tbs
Cashew nuts 1 tbs

Method
Cook the washed basmathi rice  and keep it aside.
In a bowl  add both chopped coriander leaves and rice by layers and close the lid for 10 mins.
Heat oil in a small kadai fry channa dal.
After 10 mins add salt ,garam masala powder, fried channa dal and mix it well.
Garnish cashews and serve with raitha or choice of any curry.

Raw Banana curry (Plantain Curry)

Raw banana and Tamarind Juice

Ingredients

Raw Banana 1 medium

Jaggery  powder 3 to 4 tsp

Tamarind Juice 4tbs

Salt to taste

Red Chili Powder to taste

Turmeric powder pinch

Rice flour 2tsp

Oil 4 tbs

Coriander leaves

Seasoning

Dry red chillies 2

Mustard seeds 1/2 tsp

Urad dal  1/4 tsp

Cumin seeds 1/2 tsp

 Asafetida pinch

Curry leave

Method

Boil the Raw banana with little salt.

Peel the skin and make medium size pieces, keep it aside.

In kadai heat oil add dry red chillies , mustard seeds once it splutter add urad dal, Cumin seeds , curry leaves and then asafetida.

Now add the Boiled banana Pieces, Turmeric powder . Fry for 2 to 3 mins.

In a bowel take tamarind juice add chili powder, salt, Jaggery powder,Rice flour mix it all with some water.

Add water to the banana, let it boil for 7 to 10 mins.

Once it comes into medium thick then turn off heat.

Garnish with coriander leaves and serve with hot ghee rice.

Mysore Bonda

Ingredients
Maida 1 cup
Curd 1 cup
Green chillies 7
Ginger 1 inch piece
Cumin seeds 1/2 tbs
Oil for deep fry
 Salt to taste
Soda pinch

Method
Chop green chillies and ginger  to fine pieces.
In a bowel mix all other ingredients to make thick dough.
Beat dough throughly with hands.
Make small balls using wet hands and put in hot oil.
Deep fry till golden brown and serve with chutney.

`

Cauliflower and cashew

Ingredients
Cauliflower 1/4 k.g
Tomato 1
Cashews 12 to 15
Cumin seeds
Turmeric powder pinch
 salt to taste
Chili powder to taste
Oil
Coriander leaves

Method
Separate cauliflower into small flowerettes. soak in salted water for 10 minutes.
In grind the cashews to make powder.
In a kadai heat oil and add Cumin seeds.
Add cauliflower pieces and sauté them for a while.
Add chopped tomato pieces and turmeric powder  then cover the lid .
After 3 to 5 mins open the lid, add salt, chili powder.
Fry well for 5 to 7 mins.
Now add cashew powder and water, stir well, and cover the lid.
Stir occasionally Cook until cauliflower becomes soft and well cooked.

Garnish with coriander leaves and serve with hot rice or chappaties.

Palak

Ingredients
Palak 2 bunches(spinach)
Onion 1
Tomato 1
Green chillies 3
Salt to taste
Seasoning
Oil 4 tbs
Mustard seeds 1/2 tbs
Channa dal 3/4 tbs
Urad dal 3/4 tbs
Cumin seeds 1/2 tbs
Curry leaves

Method
Chop the washed Palk and keep aside.
Chop onions,Cut tomato into pieces.
In a Kadai heat oil, add mustard seeds  starts when it splutter add Channa dal urad dal ,Cumin seeds and curry leaves.
Then add Onions ,fry till onions turns into light brown.Add green chillies.
Add palak ,for for 2 to 3 mins and then add tomato pieces.
Cover the kadai , Sauté the palak occasionally and cook till palak becomes soft.
Turn it off and serve the Palak with hot ghee rice.

Cauliflower Cutlets

Ingredients
Cauliflower 1/4 k.g
Bread 4 slices
Bengal gram Dal 1/2 cup
Onions 3/4 cup(chopped)
Bengal gram flour 2 tbs
Cumin seeds 1 tbs
Poppy seeds 1 tbs
Red chillies 3
Coriander leaves (chopped)
Salt to taste
Oil for frying

Method
Cook Bengal gram Dal and keep aside
Wash and cut cauliflower into big  flowerer and then steam it.
Fry poppy seeds and cumin-seeds with little oil.Then grind  along with red chillies.
Then add cooked Dal and cauliflower grind coarsely.
Fry onions in oil,once it turns brown add grounded paste, fry till all the moisture observes.
Dip bread slices in water and squeeze well and combine cauliflower paste.
Add Bengal gram flour, coriander leaves ,salt and mix well.
Then shape into oval and deep fry it.
Serve with tomato sauce.

Veg Macaroni (Indian Style)

Ingredients
Macaroni 1 cup
Onions 2
Tomato 2
Carrot ,Potato pieces 1/2 cup
Broccoli 3/4 cup
Ginger garlic paste 1 tsp
Salt to taste
Chili Powder to taste
Coriander powder 1 tsp

Lemon juice (optional)

Method
Cook macaroni In water.Once it cooked well drain the water  and keep it aside.
 Heat oil in pan. add onion, ginger garlic, pate. Fry  until onion is transparent.
Add all the vegetables and let it cook until all vegetables cooked.
Add chopped tomato, salt, Coriander powder, red chilli powder,  Cook for 4-5 minutes on medium-low heat.
Add cooked macaroni  and mix well. Cook for another 2 minutes on high heat and stir occasionally. 
Sprinkle some lemon juice and serve.

Sprouts & Pomegranate Salad

In a Mixing bowel  take 1 cup of sprouts , 1 cup of Pomegranate seeds.
Before serving, combine salt ,pepper pwd,Little sugar and lemon juice and combine well.

Broccoli and Carrot

Ingredients

Broccoli

Carrot

Salt to taste

Pepper powder(optional)

Method

Steam broccoli and carrot.

Once it cooks well take it out and  add some salt to it.

Sorakaya Magiga (Bottle ground In Buttermilk)

Ingredients
Sorakaya 1/4 kg
Butter milk  3cups
Tomato 1
Green chillies 3
Chopped ginger 1 tsp
Channa powder
Turmeric powder
Salt to taste
Coriander leaves
To make powder
Channa dal 1 tsp
Cumin seeds 1/2 tsp
Coriander seed 1 tsp
Seasoning
Oil
Dry red chillies 1
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Curry leaves

Method

Boil peeled peices of sorakaya and keep aside.
With little oil fry the powdered ingredients ,make powder in grinder.
Take a cooking vessel add butter milk, boiled sorakaya,Tomato,ginger,green chili pieces,salt turmeric powder, grinded  powder,Channa paste.
Let it boil for 12 to 15 mins and turn off heat.
In small kadai heat oil and add dry red chillies,Mustard seeds once it splutter add cumin seeds and curry leaves.
Add this to sorakaya mixer and garnish with coriander leaves.
Serve with hot rice.

Spinach and lemon

Ingredients

Spinach(chopped) 1 1/2 cup

Toor dal 3/4 cup

Lemon juice 4 to 5 tsp(as per taste)

Green chillies 4

Turmeric Powder pich

Cooking soda Pinch

Salt to taste

Seasoning

Mustard seeds 1/2 tsp

Cumin seeds 1 tsp

Oil 3 tsp

Method

Presser cook the washed toordal and keep aside.

Chop spinach,Paste the green chillies in Mixer.

Take kadai  heat oil,once oil heated add Mustard seeds,when it starts pooping add Jerra and fry.

Add greenchili paste and fry 2 sec.

Now add chopped spinach and pinch of soda(AddingSoda makes doesn't change the color of spinach)

Fry well till all spinach come together.

Add cooked toor dal, turmeric powder,salt and cook well.

once it cook well then turn off the heat and add lemon .

Serve with hot ghee rice .

Ridge ground in peanut sauce

Ingredients
Ridge ground 1
Tomato 1
Green chillies 3
Peanuts 1/4 cup
Salt to taste
Tumeric powder
Seasoning 
Oil 2 tsp
Dry red chillies 1
Mustard seeds 1/2 tsp
Urad dal 1/4 tsp
Cumin seeds 1 /2 tsp
Curry leaves
Coriander leaves

Method
With little oil fry the peanuts, make powder in mixer and keep aside
Peel Ridge ground skin and make medium size chunks.
Chop the tomatoes.
In a kadai heat oil ,add mustard seeds when it popup add all other seasoning ingredients.fry it.
add ridge ground ,fry for 4 mins.
 then add turmeric powder,tomatoes,salt and cover the kadai , fry till ridge ground becomes soft and well cooked.Stir it ocationally.
Now add the peanut paste,stir well,let it cook for another 5 mins
Take off from kadai,Garnish with coriander leaves.
Serve with hot ghee rice.

Tomato Balls

Ingredients
Tomato 2
Onion 1
Rice flour 1/2 cup
Jerra 1 tsp
Salt to taste
Red chili  powder to taste
Oil enough  to fry

Method
Chop the tomato and onions
In a bowl mash chopped tomato,then add onions,riceflour,jerra,salt and chili powder.
Mix well and make smooth dough.
Make round size balls and deep fry in hot oil till crisp.
Serve hot with green chutney.

Potato Cutlets

Ingredients
Potato 1/4 Kg
Bread 6 slices
Chopped green chillies 1 1/2tsp
Chopped Coriander and Mint Leaves 2tsp
Garam masala powder 1/2tsp
Dhania powder 1tsp
Tumeric powder 1/4 tsp
Rice flour 3tsp
Amchur powder 1/2tsp
Salt to taste
Oil enough to fry.

Method
Pressure cook Potatoes.Peel and mash thoroughly when it is still warm.
Soak bread slices one by one in water and lift out immediately.
Squeeze  moisture and add to mashed potatoes with all other ingredients.
Make balls and shape into rounds.
Deep fry in hot oil till crisp and brown.
Serve hot with sauce or green chutney.

Sorakaya Curry (Bottle ground curry)

Ingredients
Sorakaya 1/4 k.g(Bottle ground)
Onions 1
Tomato 1
Tamarind juice 4 to 5 tsp
Jaggery  small piece

Rice flour 2 tsp
Green chillies 3
Seasoning

oil -3tbs

Dry red chillies 2

curry leaves 
Mustard seeds 1/2 tbs
urad dal - 1tsp

cumin seeds 1/2 tbs

Method

peel sorakaya .In Pan cooker take pieces of sorakaya,onions,tomato in to medium size pieces.Green chillies.
Pour little water in to cooker and let cook for 3 weights.
Once presser gone from cooker,place cooker on heat add salt,tamarind juice,jaggery, turmeric powder let it boil for a while.To make thickness into the curry add rice flour ,let cook till curry come medium thick.
Garnish with coriander leaves and serve with hot rice along with plain dhal.

Coconut Rasam

Ingredients
Coconut Half shell
Tomato 2
Rasam powder 1 tsp (optional)
Salt to taste
Red Chili Powder to taste

Seasoning
oil -3tbs
curry leaves 
Mustard seeds 1/2 tbs
Coconut Milk
remove the coconut shell,make pieces.
Grind the coconut along with some water.
Over  a large bowl place a cloth,pour the grinned coconut liquid.
Lift the cloth,pull the edges together and squeeze out the coconut milk.

Keep it aside.

Method
Heat Oil in pan add mustard seeds and wait to splutter,Then add curry leaves.
Add Tomato pieces Saute  till they soft.
Add diluted  coconut milk cook for 3min,stirring it occasionally.
Add rasam powder, salt and red chili powder.
Cook till the rasam boil well.
Add coriander leaves.Serve with rice.

Carrot Halwa

Ingredients
Carrot 3 big
sugar 1 cup (increase or decrease as per your taste)
Milk 3cups
ghee 3 tsp
cashew nuts
Cardamom powder 1/4 tea spn

Method
Peel the carrot skin and great it.
In a  pan heat the ghee , add greated carrot and fry till raw smell goes.
Add the milk ,cover the pan and cook for 3 Whistles. 
In a small kadai heat  ghee, fry the cashew nuts and keep it aside.
Make cinnamon powder, keep  aside.
After presser gone from the pan cooker remove the lid  add sugar, cook till the halwa becomes thick
add cashew nuts and Cardamom powder .
Garnish with cashew nuts and serve.

Capsicum Curry

Ingredients
Capsicum 2 (big)
Tomato 1 (big)
Onion  1
Channa Flour 3 tsp
Salt to taste

Red chili powder to taste
Coriander leaves
Seasoning
oil -3tbs
Dry red chillies 2
curry leaves 
Mustard seeds 1/2 tbs
urad dal - 1tsp
cumin seeds 1/2 tbs

Method
Chop the onions
Cut the capsicum and tomato in to medium size pieces.
Heat oil in kadai add dry red chillies.
add mustard seeds and wait to splutter Then add urad Dal, cumin seeds and curry leaves fry for 30secs.
Add chopped onions ,fry onions turn to lite brown.
Add Capsicum pieces ,fry to couple of seconds.
Add Tomato pieces , turmeric powder stir well and fry for 3 minutes.
Add salt ,chili powder to taste and fry till capsicum turn soft and well cooked.
Don't add any water,let it cook with own moisture from vegetables.
when capsicum turns soft sprinkle Channa powder mix well. Fry till Channa powder cooks well. this take approximate 1 to 2 mins.
Garnish with coriander leaves and serve with hot rice.

Mango Rava Rice

Ingredients
Rice rava 2 cups
Water 4 cups
Mango 1(medium size)
Turmeric little
Green chillies 4
Seasoning
oil -tbscurry leaves 
Mustard seeds 1 tbs
Channa dal - 2tbs
urad dal - 1tbs
Cumin seeds 1/2 tbs

Method

Great the raw mango

In a vessel put little oil and some curry leaves.

Pour 4 cups of water in vessel and salt and turmeric to taste.
Boil the  water in high flame.
Reduce the flame  and pour 2 cups of Rice rava.mix well.cover the vessel with lid.Stir it occasionally.
cook the rava until rava became soft and well cooked, mix well and remove from heat.OR can also put the vessel in cooker cook till 3-4 whistles. 
Keep aside to get cool.
Once it gets cool down with hand  mix it  until no lumps in rava
In a small Kadai heat oil  add red chillies  add mustard and wait to splutter
add channa dal and urad dal and fry for 30secs add curry leavesadd chillies fry it well.

now add to cooked rice  rava, along with grated mango mix well.

Garnish with coriander leaves.

Serve hot.