Challa Chakralu

Ingredients
Fine Rice flour 2cups
Sour curd 1 cup
Sal to taste
red chili powder to taste
Unsalted butter 5 to 6 tsp
Sesame seeds 3 to 4 tsp
Oil enough for frying

Method
In a mixing bowl add all ingredient except oil and then mix well using hands to make into firm batter.
Heat oil in deep curved Kadai
Take a small amount of batter into chakralu press,once oil heated press chakralu in oil  using chakralu press on medium heat.
Fry chakralu on both side till get golden color.
Repeat the same method for remaining batter.

Batani Masala (Peas Chat)

Ingredients

Green peas 2 cups

Tomatoes 2

Carrot 1 big

Coriander leaves

Salt to taste

Red chili powder to taste

Chat masala  Powder 1/2 tsp

Lemon to taste

Method

Soak the green peas for 7 to 8 hours.Boil the green peas with little salt and keep aside.

In a kadai pour 1 cup of water let it bring to boil stage.

Then add  chopped tomatoes and cook well.

when tomatoes becomes soft then add boiled green peas, little salt , red chili powder and then cover the lid ,cook for 5 to6 mins by stirring occasionally.
Then add chat masala powder an turn off the heat.
Chop the carrot and onions.
Now in a cup mix the Batani masala along with chopped carrot , onions, coriander leaves , and sprinkle some lemon juice and have it like a snack .

Aloo Mutter

Ingredients
Aloo 5
Mutter 1 cup
Tomato 2 large
Ginger & Garlic paste 1 tsp
Turmeric powder
Cumin powder 1tsp
Coriander powder 2 tsp
Sal to taste
red chili  powder to taste
Cumin seeds 1 tsp
Oil 2 tsp
Coriander leaves

Method
Make tomato puree using blender and keep aside.
Heat oil in a pan cooker and then add cumin seeds.
Add ginger garlic paste.
Then add tomato puree, cumin powder, coriander powder, turmeric powder and let it cook for 5 mins by stirring occasionally.
Now add peeled and cubed potatoes and mutter in toPan.
Add 2 cups of water , salt and red chili powder.
Mix well and cover the pan then cook it for till it gets 3 whistles.
Once steam gone from the cooker then add garam masala and cook it for 3 to 4 mins by stirring occasionally.
Garnish with coriander leaves and serve with chappati or Rice.

Sanaga pappu Payasam

Ingredients
Bengal gram 1cup
Milk 3cups
Grated Jaggery  1cup
Water 1 cup
Cashews 1 tsp
Grated dry coconut 4 tsp
Ghee  2tsp

 Method
Wash the dal and presser cook dal with enough water and keep aside.
In a vessel boil milk and water together.
Once it boiled then add cooked dal and let it boil by stirring continuously.
Then add grated  jaggery powder and combine well.
Once the jaggery completely dissolved then off the heat.
Heat ghee in a small kadai then fry cashew nuts and grated dry coconut.
Pour this into payasam and serve it.