Spinach tomato rice

Ingredients	Quantity
Spinach paste	1 bunch
Cherry tomatoes	1 packet
Cooked basmati tice	2 cups
Ginger garlic paste	1 table spoon
Dania cumin powder	½ tea spoon
Red chili powder	1 tea spoon
Whole garam masala	1 table spoon
Biryani masala	2 tea spoons
Chopped green chili	4
Mixed vegetables	1 cup
Coriander leaves	Few
Oil	2 table spoons
Salt	To taste
Chopped onions	1 cup

Preparation method

1. Heat the pan add oil to fry then add whole garam masala fry it for 1 minute and add onions fry it for 2 minutes then add ginger paste, salt ,turmeric, mix it and fry it for 3 more minutes .
2. Then add mixed vegetables mix it and fry it for 5 minutes and add spinach paste fry it well and add cumin powder, red chili powder, biryani masala mix it well all together.
3. Finally add cooked basmati rice, cherry tomatoes mix it and cover the lid 5 minutes. Then .garnish with coriander leaves
4. You can serve it with hot any raitha very tasty yummy.

Aloo peas rice

Ingredients	Quantity
Chopped potato	1 cup
Chopped peas	½ cup
Green chili paste	1 table spoon
Mustard seeds	1 tea spoon
Cumin seeds	1 tea spoon
Curry leaves	Few
Lemon juice	1 table spoon
Salt	To taste
basmati rice	2 cups
Butter	1 table spoon

Preparation method

1. Soak it in basmati rice for 30 minutes.
2. Heat the pan add butter to fry and add mustard seeds, cumin seeds curry leaves fry it for 1 minute.
3. Then tike rice cooker and add basmati rice salt, potato, peas, and add fried seasoning green chili paste mix it all together and add 3 cups of water and mix it well and cook it for 1 whistle very tasty.
4. You can serve it with hot tasty and yummy. 

Bundhi achu

Ingredients	Quantity
Basin  (gram flour)	1 cup
Rice flour	½ cup
Jaggery	1 ¼ cup
Cardamom powder	1 table spoon
Cooking soda	Pinch
Oil	To deep fry

Preparation method

1. Take a wide bowl add all ingredients mix it well and add water prepare bajji batter and keep it aside
2. Heat the pan add oil to fry then take a bundhi chatramu and prepare bundhi fry it for golden color and switch off the flame.
3. Take a wide pan, add jaggery and water mix it and until the jaggery melts completely strain the syrup and heat again until it thicken. Take a cup of water and drop some syrup into it.if the syrup turns to a soft ball then your syrup is ready and then add cardamom powder mix it well and switch off the flame.
4. Then take a wide bowl add fried bundhi and add jaggery syrup mix it continuously. And transfers to ghee applied plate after 5 minutes cut into pieces.

Spinach chaykkalu

Ingredients	Quantity
Rice flour	2 cups
Green chili ginger cumin seeds paste	1 table spoon
Chopped spring onions	1 bunch
Chana dal	¼ cup
Spinach	1 cup
Salt	To taste
Butter	1 table spoon
Oil	To deep fry

Preparation method

1. Take a wide bowl, add rice flour, salt and add all the ingredients mix it well. And keep it aside
2. Heat the pan  add oil to fry  then prepare round shape small Pori then fry it in a  golden color and transfer  into a tissue
3. You can serve it as a snack very tasty. And it is yummy...
4.  

Sprouts cut pongal

Ingredients	Quantity
Sprouts	1 cup
Rice	1 cup
Ghee	2 table spoon
Cumin seeds	1 table spoon
Chopped ginger	1 teaspoon
Green chili	3
Pepper powder	1 tea spoon
Curry leaves	Few
Salt	To taste

Preparation method

1. Soak it in water for rice and sprouts for 1 hour.
2. Heat the pan add ghee then add cumin seeds, ginger, pepper powder, green chili fry it for 1 minute then switch off the flame.
3. Wash the rice and sprouts. For 1 minute. Then mix it in water 6 cups and add fried seasonings, salt mix and cook it for 2 whistles then switch off the flame
4. You can serve it with coconut chutney or sambar very tasty and yummy..

Beet root paulo

Ingredients	Quantity
Chopped beetroot	1 cup
Chopped tomato	1
Chopped onion slices	2
Ginger garlic paste	1 table spoon
Green chili	5
Whole garam masala	1 table spoon
Bay leaves	3
Garam masala powder	1 table spoon
Cooked basmati rice	2 cups
Salt	To taste
Chopped coriander leaves	Few
Butter	1 table spoons
Oil	1 table spoon
Turmeric	Pinch
Red chili powder	¼ tea spoon
Dania powder	1 tea spoon
Green peas	½ cup

Preparation method

1. Heat the pan; add oil and butter to fry then add whole garam masala (cloves, cardamom, bay leaves, and cinnamon stick) fry it for 1 minute. Then add onions, and add turmeric salt mix it and fry it for 3 more minutes then add ginger garlic paste fry it well.
2. After that add chopped beet root fry it for 5 minutes then add tomatoes, green peas green chili cook it well.
3. Then add all spices add it and mix it well. Finally add cooked basmati rice mix it well.
4. Garnish with coriander leaves
5. You can serve it with raitha very tasty and yummy. 

Menthi pakodas (fenugreek leaves)

Ingredients	Quantity
Chopped onion slices	1 cup
Chopped fenugreek leaves	1 bunch
Ginger garlic paste	1 tea spoon
Green chili	5
Salt	To taste
Curry leaves	Few
Basin	1 cup
Rice flour	2 table spoon
Oil	To deep fry
Dania powder	1 tea spoon
Red chili powder	1 tea spoon

Preparation method

1. Take a wide bowl, and add all ingredients mix it all together. Then add hot oil mix it well.
2. Heat the pan add oil to fry then add you prepare pakodies, put it into the hot oil and fry it for golden color and transfer to the tissue.
3. You can serve it with hot pakodas very tasty and yummy.

Almond chikki

Ingredients	Quantity
Chopped almonds	½ cup
Sugar	1 cup
Butter	¼ cup

Preparation method

1. Heat the pan add butter and add sugar mix it and stir continuously .when the sugar is melted then add chopped almonds mix it well. Then switch off the flame.
2. Take a wide plate and apply butter and transfer to plate let it cool down then cut it into shapes.
3. You can serve it very tasty and yummy..

Beet root kurma

Ingredients	Quantity
Chopped beet root	1 cup
Chopped potato	½ cup
Chopped tomato	½ cup
Chopped onion	1 cup
Green peas	¼ cup
Ginger garlic paste	1 table spoon
Red chili powder	1 tea spoon
Dania seeds	1 table spoon
Red chili	6
Cumin seeds	1 tea spoon
Fennel seeds (sump)	1 tea spoon
Cashew	¼ cup
Coriander leaves	Few
Whole garam masala	1 table spoon
Coriander leaves	Few
Salt	To taste
Turmeric	Pinch
Oil	2 table spoon
Coconut	2 table spoons
Poppy seeds	1 table spoon
Coconut milk	¼ cup
Curd	2 table spoons

Preparation method

1. Heat the pan add red chili, Dania seeds cumin seeds, sump fry it for 2 minutes then add cashews, poppy seeds coconut fry it for 1 minute  then add whole garam masala fry it well then switch off the flame
2. Then grind it into a smooth paste. Keep it aside.
3. Heat the pan add oil to fry then add onions fry it for 2 minutes then add salt turmeric, ginger garlic paste fry it for 2 minutes then add chopped beet root, and potato mix it and cover the lid for 5 minutes.
4. Once cooked the beet root then add tomatoes, green peas, grinded paste mix it and cook it for 5 more minutes then add  red chili powder, coconut milk, curd, mix it well and cook it for 3 more minutes then switch off the flame. Garnish with coriander leaves
5. You can serve it with chapatti or parathas very tasty and yummy.. .

Aloo capisicum curry

Ingredients	Quantity
Chopped bell pepper	1 cup
Chopped potato	1 cup
Chopped onion	½ cup
Turmeric	Pinch
Cumin seeds	1 tea spoon
Mustard seeds	1 tea spoon
Pav bhaji masala	1 table spoon
Red chili powder	1 tea spoon
Salt	To taste
Coriander leaves	Few
Oil	1 table spoon

Preparation method

1. Heat the pan add oil to fry then add mustard seeds, cumin seeds fry it for 1 minute, then add onions fry it for 2 minutes then add salt turmeric mix it and add bell pepper, potato mix it and cover the lid for 10 minutes on medium flame. Then add red chili powder, pav bhaji masala mix it well and cook it for 3 more minutes then switch off the flame finally garnish with coriander leaves.
2. You can serve it hot plain rice or chapatti very tasty and yummy.

Paneer makhani curry

Ingredients	quantity
Paneer cubes	1 cup
Chopped tomato	2 cups
Green chili	2
Chopped ginger	1 table spoon
Cashew	1 cup
Sesame seeds	2 table spoon
Coriander powder	1 table spoon
Sugar	1 table spoon
Salt	To taste
Butter	2 table spoon
Garam masala powder	1 table spoon
Coriander leaves	Few
Hinge	Pinch
Cumin seeds	1 table spoon

Preparation method

Chopped tomatoes, ginger, green chili grind it into a paste. And keep it a side.

Cashews, sesame seeds grind it into a paste. Then keep it aside.

Heat the pan, add butter to fry then add cumin seeds fry it for 1 minute. Then add tomato puree cook it for 5 minutes then add cashew paste mix it and cook it for 5 more minutes.

Then add all spices and salt mix it and cook it for 3 more minutes then add mix it paneer cubes  and cook it for few minutes then garnish with coriander leaves.

You can serve the paneer curry roti’s and biryani very tasty.