Tomato and curd chutney

Ingredients	Quantity
Tomatoes	4
Green chillys	3
Coriander leaves	Few
Cumin seeds	1 tea spoon
Mustard seeds	1 tea spoon
Fenugreek seeds	5 to 6
Hinge	Pinch
Turmeric	Pinch
Salt	To taste
Curd	1 cup
Red chilly powder	1 table spoon

Preparation method

1. Wash the tomatoes cut into small pieces keep it aside.
2. Grind Green chills and coriander leaves into a smooth paste.
3. Beat the curd, while adding water to from a smooth sauce like consistency
4. Take a bowl add curd, and green chili paste, salt, turmeric stir it well keep it aside.
5. Heat the pan add, oil to it. When the oil is heated add tomatoes green chills add salt and cover to lid for 5 minutes. Once cooked the tomatoes and switch off the flame.
6. Heat the pan add, oil to it. When the oil is heated add mustard seeds, fenugreek seeds, cumin seeds, fry it for 2 to 3 seconds then add red chili powder and hinge fry them well. When it cools down. Then fried items and add cooked tomatoes put into the curd and mix it well
7. Garnish with coriander leaves.you can serve with plain rice ,roti’s or paratas.. 

Phool makhani mixture

Ingredients	Quantity
Phool makhani	1 cup
Poha	1cup
Pea nuts	1 cup
Cashews	1 cup
Puffed rice	1 cup
Curry leaves	1 bunch
Mint	1 bunch
Dania jeera powder	1 table spoon
Salt	To taste
Garam masala	Pinch
Ajwain powder	1 tea spoon
Oil	For deep fry

Preparation method

1. Phool makhani is available on Indian glossary
2. Soaked phool makhani into the water for 10 minutes, then remove the water keep it aside. After squeezing the phool makhani keep it aside.
3. Heat the pan, add oil to it. when the oil is heated  all ingredients fry  them well.
4. Then take a bowl all fried items  and  add Dania jeera powder,salt,ajwain powder,garam masala and  mix it well.
5. This is very tasty and healthy. Kids like it  very much. 

Cabbage whole moong dal curry

Ingredients	Quantity
Cabbage	1 small
Onion	1
Whole moongdal	1 cup
Green chilly	6
Coriander leaves	Few
Salt	To taste
Oil	2 table spoon
Grated coconut	¼ cup
Mustard seeds	1 table spoon
Cumin seeds	1 table spoon
Black gram	1 table spoon
Turmeric	pinch

Preparation method

1. Soak whole  moong dal   in  water for 2 to 3 hours. Afte that  remove the water keep it aside.
2. Heat the pan ,add oil to it.when the oil is heated add black gram, mustard seeds. Cumin seeds and  fry them well.
3. . Add onions green chillis until start changing red color add the soaked  moongdal,and cabbage add  salt turmeric,stir mix it well.and cover the lid for 15 minutes.
4. Then remove the lid once  cooked the curry , add grated coconut stir mix it well, then cover the lid for 3 more minutes.
5. Then garnish with coriander leaves.
6. You can serve with hot plain rice or roti.

Curry Powder

Ingredients	Quantity
Sanaga pappu	1 cup
Black gram (minapappu)	1 cup
Dania seeds (daniyalu)	1 cup
Red chillis	15
Cumin seeds (jeelakara)	1 table spoon
Fenugreek seeds (menthulu)	6 to 7
Oil	2 table spoons

Preparation method

1. Heat the pan add, oil to it. When the oil is heated, fry all the ingredients together.
2. When it cools down, grind it into a fine powder.
3. This powder is used for all vegetable curries.
4. Store this powder in an air tight container for 2 to 3 weeks

Kandi podi

Ingredients	Quantity
Chana dal (sanaga pappu)	1 cup
Black gram (minapappu)	2 table spoon
Kandi pappu (toor dal)	1 cup
Moong dal (pesarapappu)	1 cup)
Red chills	15
Salt	To taste
Oil	1 table spoon
Cumin seeds (jeela Kara)	2 table spoon
Hinge	To taste

Preparation method

11.  Heat the pan, add all the dals and fry them until they start changing into a reddish color, And keep it aside.

22. Heat the pan add, oil to it .when the oil is heated add redchillis, cumin seeds and hinge fry them all together.

33.  Let it cool down.To all fried dals(kandi pappu,sanagapappu,moong dal ) ,add red chills, cumin seeds,and add salt grind it into a fine powder.

44. Then add black gram hinge stir it mix well.

55. Then serve with hot plain rice or idly.

Karapodi

Ingredients	Quantity
Black gram	1 cup
Cumin seeds	2 table spoon
Red chilly	20
Salt	To taste
Curry leaves	1 bunch
Oil	1 table spoon
Tamarind	1 lemon size
Garlic cloves	6

Preparation method

1.  Heat the pan add oil to it. When the oil is heated fry black gram until it start changing red color.Add cumin seeds, red chills curry leaves fry them well.
2.   Let it cool down.Add tamarind, salt, garlic cloves to above mixtureand grind it into a fine powder.
3. Then serve with hot plain rice or idly.

Eggplant (vankaya) minapa vadiyala pulusu

Ingredients	Quantity
Eggplant (big)	1
Onion (small)	1
Green chills	2
Jaggery	1 table spoon
Tamarind paste	To taste
Salt	To taste
Oil	2 table spoon
Coriander leaves	Few
Mustard seeds	1 tea spoon
Fenu greek seeds (menthulu)	6to7
Red chills	4 to 5
Minapa vadiyalu	few

Preparation method

1. Cut the onion and green chills into the small pieces keep it aside.
2. Grease the eggplant with oil and roast it over low heat. To ensure even cooking, rotate the eggplant.
3. Remove from flame sprinkle water and leave aside to cool for 8 to 10 minutes. Peel the skin and mash the pulp keep it aside.
4. Heat the pan add, oil to it. When the oil is heated add minapa vadiyalu fry them keep it aside.
5. After that add mustard seeds and let them pops add fenu greek seeds, red chills and add hinge fry them all together. When it cools down.
6. Grind the seasonings   into a fine powder.
7. Then take a bowl add the mashed eggplant and salt add tamarind paste, turmeric, jagerry and add water mix it well. After that add green chills chopped onions coriander leaves  and  add  seasoning powder stir and mix it well.
8. Then garnish with minapa vadiyalu.

Cran berry spinach rice

ingredients	quantity
Cran berries	1 cup
Spinach	1 cup
Green chilles	4
Cooked rice	2 cups
Chana dal	2 table spoon
Black gram	2 table spoon
Mustard seeds	1 table spoon
Red chilles	6
Salt	To taste
Oil	3 table spoon
Turmeric	¼ spoon
Peanuts	2 table spoon
Cashews	1 table spoon
Hinge	pinch

Preparation method

1. Keep the cooked rice aside.
2. Wash the cranberries, spinach grind into the paste keep it aside.
3. Heat the pan add, oil to it.
4. When the oil is heated add chanadal, black gram, peanuts, mustard seeds and fry    until they start changing red color add red chills, green chillys,curry leaves, and add turmeric hinge fry them all together.
5. Then add cranberry paste fry them and mix it  for 4 to 5 minutes.
6. Then garnish with coriander leaves add cashews.
7.               This is very healthy and tasty.

Egg plant curry (vankaya)

Ingredients	Quantity
Egg plants (vankayalu) small	6
Onion (medium)	1
Ginger garlic paste	1 table spoon
Green chilly	2
Dry coconut powder	2 table spoons
Gasagasaalu (poppy seeds)	2 table spoons
Boiled sweet corn	1 cup
Dania powder	1 tea spoon
Garam masala powder	1 tea spoon
Salt	To taste
Oil	3 table spoons
Turmeric	Pinch
Coriander leaves	few

Preparation method

1. Wash the egg plants cut into small pieces put them into the water keep it aside.

1. .     Heat the pan add, dry coconut powder and gasagasaalu fry it for2minutes and keep it aside.
2. .     Put the fried coconut powder,  gasagasalu grind them into a powder  after that add the sweet corn grind it again into  the smooth paste keep it aside.
3. .     Heat the pan add, oil to it. When the oil is heated add onions fry them until start changing red color add green chilies, ginger garlic paste fry it for 2 minutes. After add the egg plants pieces, salt, turmeric and stir mix it well and cover the lid for 5 minutes.
4. .     After the egg plants boiled once add the coconut paste fry it for 5 more minutes. Then add a little bit of   water add dania powder, garam masala powder and stir mix it well. And fry it for another 2 minutes.
5.   
      Garnish with coriander leaves. Then serve with rotis or biryani.

Sabudana mixed veg manchuria

Ingredients	Quantity
Saggubiyyamu(sabudana or sago)	1 cup
Aloo (potato)	2
Mixed vegetables	1 cup
Green chilly	5
Pepper powder	1 tea spoon
Ginger	1 tea spoon
Garlic	1 tea spoon
Soya sauce	1 table spoon
Chilli sauce	1 table spoon
Tomato ketch up	1 table spoon
Ajinamoto	Pinch
Coriander leaves	Few
Salt	To taste
Oil	Deep fry
Red chilly powder	¼ spoon
Maida	4 table spoons
Corn flour	2 table spoons

Preparation method

1.   Soak the sabudana in water for 5 hours at least or overnight. They have to become very soft.
2. Then drain all the water completely from the sabudana.
3.  Half boil potatoes and mixed vegetables and mash them. Mix the all mashed vegetables,sabudana ,Maida, corn flour and add salt, ¼ spoon of pepper powder and green chilies.Mix them all together.
4.  Then make small round shape balls keep it aside.
5. Heat the pan, add oil to it. When the oil is heated add balls fry until golden brown color.
6. Heat another pan add oil , when the oil is heated add onions, green chillis,ginger, garlic pieces and fry for 5 minutes.Add soya sauce, chilli sauce, tamota ketchup, ajinamato and fry for 2 minutes.  Then add deep fried Manchuria and mix well and cook for 5 minutes.
7. Then sago Manchuria is ready to serve.
8. Then garnish with corianderleaves.