Pesara kattu

Ingredients	Quantity
Yellow moong dal (pesara pappu)	1 cup
Green chilly	3
Red chilly	3
Chopped ginger	1 tea spoon
Chopped garlic	1 tea spoon
Curry leaves	Few
Coriander leaves	Few
Salt	To taste
Turmeric	Pinch
Oil	1 table spoon
Mustard seeds	1 tea spoon
Cumin seeds	1 tea spoon
Hinge	pinch

Preparation method

1. Wash the Moong dal and add 2 cups water and cook it for 3 whistles and switch off the flame.
2. Let  the pressure ,cool down  and put it in the bowl.
3. Take a bowl add cooked  Moong dal and add 2 cups of water and add salt, green chili, turmeric cook it for 15 minutes.
4. Heat the pan add oil to fry then add mustard seeds, pops then add cumin seeds chopped ginger, chopped garlic,  green chilies, red chilies, curry leaves and add hinge fry it for 2 minutes and switch off the flame.
5. Then put it into the Moong dal, liquid and cook it for 5 more minutes then switch off the flame. And garnish with coriander leaves.
6. you can serve with hot plain rice with ghee. this is very tasty and healthy.
7. kids like it very much.

Gongura sanaga pappu

Ingredients	Quantity
Red sorrel leaves (gongura)	1 bunch
Chana dal	¼ cup
Green chilly	4
Mustard seeds	1 tea spoon
Fenugreek powder	½ tea spoon
Hinge	To taste
Red chili powder	1 tea spoon
Dry roast sesame seeds powder	2 table spoons
Salt	To taste
Turmeric	pinch

Oil                                                                               1 table spoon
Tamarind juice                                                               To taste

Preparation method

1. Wash the red sorrel leaves and cut into small pieces keep it aside.
2. Soak the Chana dal in water for 30 minutes and keep it aside.
3. Take a wide bowl and add chopped red sorrel leaves salt, turmeric, green chilies, and add 11/2 cup of water, soak the Chana dal and cook it for 10 to 20 minutes.
4. Heat the pan add oil, to fry then add mustard seeds pops and add fenugreek powder, hinge red chili powder fry it for 2 minutes and put it into the pulusu and add roasted sesame seeds powder mix it well and cook it for 10 more minutes then switch off the flame.
5. You can serve it with hot plain rice with onion pieces.  This pulusu is very tasty.

Sooji ravva Bonda

Ingredients	quantity
Sooji rava( upma rava)	2 cups
Sour curd	1 cup
Ginger	¼ inch
Green chilly	6
Coriander leaves	Few
Salt	To taste
Cumin seeds	1 table spoon
Oil	To deep fry
Onions	1 cup
Cooking soda	pinch

Preparation method

1. Put the green chili, ginger, coriander leaves and grind it into a coarse paste.
2. Mix curd and water keep it aside
3. Take a bowl add sooji rava, cumin seeds, salt, soda, mix well then add butter milk and make it into a vada batter consistency.Now add green chili paste, and add chopped onions mix it well and keep aside for 1 hour.
4. Heat the pan add oil to fry and make a small round bondas put into the oil  and cook in a very slow flame and fry it until golden brown color.you can serve it with coconut chutney or tomato ketchup....

Gutti vankaya curry

Ingredients	Quantity
Small eggplants (vankayalu)	250 gms
Daniyalu (coriander seeds)	1 table spoon
Dry coconut powder	2 tables spoon
Cumin seeds	1 table spoon
Sesame seeds	1 table spoon
Red chili	5
Salt	To taste
Coriander leaves	Few
Garlic cloves	6

Preparation method

1. Wash the eggplants cut the half way into 4 groups and put it in salt water.
2. For seasoning add oil.when it is heated add red chili, daniyalu (coriander seeds), sesame seeds, garlic cloves, cumin seeds, dry coconut powder fry it for 3 minutes. Then switch off the flame.
3. Add salt to seasoning and grind it into a smooth paste.Take eggplants and stuff them with the stuffing paste. 
4. Heat the pan, add oil to fry then add brinjals one by one. cover the lid for 10min and cook in low flame. Once the egg plant soften then add remaining paste and little water... mix it well and rotate them every few minutes so they cook evenly. Then switch off the flame and garnish with coriander leaves.
5. You can serve it with hot plain rice or chapati.

Potato Gravy curry for Poori

Ingredients	Quantity
Potatoes	3
Pappy seeds	½ cup
Green chilly	5
Onion seeds	1 table spoon
Salt	To taste
Oil	3 table spoon
Turmeric	Pinch
Cashews	1 tea spoon
Coriander leaves	few

Preparation method

1. Soak the pappy seeds in water for 20 minutes then remove the water.
2. Put the pappy seeds, green chilies, cashews ,grind it into smooth paste.
3. Heat the pan add oil to fry then add onion seeds fry it for 1 minute then add potatoes and pinch of turmeric and salt.Stir it well and cover the lid 5 minutes. 
4. Once the potatoes are cooked add the masala paste and 2 green chillies.Add some water and mix weel.Cover the lid until the gravy thickens.
5. You can serve it with hot poori or chapatti.

Tomato gravy curry

Ingredients	Quantity
Peanuts	1 table spoon
Sesame seeds	1 table spoon
Grated coconut	1 table spoon
Cashew nuts	1 table spoon
Onion	1 cup
Ginger garlic paste	1 tea spoon
Dania, jeera powder	1 tea spoon
Garam masala powder	1 tea spoon
Tomatoes (small )	5to6
Oil	3 table spoons
Coriander leaves	Few
Salt	To taste

Preparation method

1. Heat the pan add, peanuts, sesame seeds, grated coconut, cashews, shallow fry for 1 minute. Then grind it into smooth paste.
2. Heat the pan, add oil to fry then add cumin seeds then add ginger garlic paste fry it for 1 minute 
3. Then add Onions,fry it until brown color and add above masala paste with salt mix it well and add little bit of water and cook it for 5 minutes then add dhania,jeera powder, garam masala powder and add tomatoes stir it well, and cover the lid on low flame, 15 minutes. Once tomatoes are cooked switch off the flame.Garnish with coriander leaves.
4. You can serve with chapatti, biryani, jeera rice.

Jeera rice

Ingredients	Quantity
Cumin seeds	2 table spoons
Boiled basmati rice	1 cup
Green chilly	5
Ginger garlic paste	1 tea spoon
Garam masala	1 tea spoon
Salt	To taste
Butter& ghee	3 table spoons
Onion slices	1 cup
Whole garam masala	1 table spoon
Coriander leaves& mint	few

Preparation method

Soak the cumin seeds in water for 20 minutes then remove the water keep it aside.

Heat the pan add, oil to fry then add whole garam masala fry it for 1 minute then add cumin seeds, fry it for 1 minute then add ginger garlic paste, green chili, onions fry it for 3 minutes then add cook the boil rice it mix it well and salt, garam masala powder fry it for 2 minutes then switch off the flame. Garnish with coriander leaves  and mint leaves.

You can serve it hot jeera rice with gravy curry very tasty.

Goduma rava pulihora (cracked wheat fine)

Ingredients	Quantity
Cracked wheat fine (goduma rava)	1 cup
Chana dal	1 tea spoon
Black gram	1 tea spoon
Mustard seeds	1 tea spoon
Peanuts	1 tea spoon
Green chilly	3
Red chilly	3
Salt	To taste
Turmeric	Pinch
Lemon juice	To taste
Oil	3 table spoons
Curry leaves	few

Preparation method

1. Cook the wheat in 2 cups of water.Add salt,turmeric,1 table spoon of oil and cook it and keep it aside.
2. Heat the pan add oil to fry then add peanuts,Chana dal,black gram, mustard seeds fry it for 2 minutes then  add green chilies, red chilies and curry leaves.Fry it for 1 minute and switch off the flame.
3. Take a wide bowl and add cooked wheat and add fried seasoning and mix it well.Finally add lemon juice and stir it well.
4. You can serve with breakfast. This is very tasty and healthy breakfast.

Choclate Mysore Pak

Ingredients	Quantity
Besan flour	1 cup
Sugar	11/2 cup
Coco powder	3 table spoon
Water	1 cup
Ghee	1 cup

Preparation method

1. Shallow Fry besan flour in a pan and transfer it to a plate and keep it aside.Mix cocoa powder to it.
2. Heat the pan, add sugar and water.Heat until 1 thread consistency.
3. Once you get the consistency, add some ghee.Then slowly start adding the besan flour and keep stirring it continuously and ensure that no lumps are formed.
4. Keep stirring continuously till the whole mixture become thick and while doing this you must keep adding ghee in it repeatedly.
5. When the mixture starts coming together and you can see some bubbles on the sides of the pan, then switch off the flame and transfer to ghee plate and it starts spreading wonder fully on its own.
6. Let it cool down.You can cut into any shape.Now Mysore pak is ready to serve..
7. Its a very good Desert for small Parties.

.

Mixed veg samosa

Ingredients	Quantity
Maida	1 cup
Wheat flour	1 cup
Grated cabbage	1 cup
Chopped carrot	1 cup
Chopped onion	1 cup
Green peas	1 cup
Green chili	5
Ginger	¼ inch
Garlic cloves	5
Coriander leaves	Few
Salt	To taste
Garam masala powder	1 tea spoon
Boiled potato	3
Oil	Deep fry

Preparation method

1. Instant samosa sheets available on Costco or wall mart as puff pastry sheets.Or
2. Take a wide bowl add all-purpose flour, wheat flour ,salt ,2 table spoon of hot oil mix it like chapati dough. Then cover the lid, keep it aside.
3. Add green chili, ginger, garlic, coriander leaves and grind into a coarse paste
4. Smash the boiled potato and keep it aside.
5. Heat the pan, oil to fry then add ginger paste fry it for 2 minutes, then add onions fry it for 3 minutes, and add salt, turmeric, stir it well and add chopped cabbage, carrot, green peas mix it well and cover the lid for 10 minutes then add mashed potato, garam masala powder, mix it well and cook it for 5 more minutes then switch off the flame.
6. Take small balls of the dough and roll into thin circles of 5 to 6 inches.
7. Cut into half with help of the knife. Fill the cooked vegetable curry in the cones and closed the sides using all purpose flour and water.
8. Now heat the pan and oil to fry and put samosa into the oil and fry it on the medium flame until golden brown color. Now samosa is ready to serve
9. You can serve with any kind of chutney.. 

Minapa rotti

Ingredients	Quantity
Minapa gullu(urad dal)	1 cup
Rice coarse rava or idly rava.	1 ½ cup
Salt	To taste
Oil	4 table spoon
Cumin seeds	2 table spoons

Preparation method

1. Soak the minapa gullu in water for 5 hours and remove the water.
2. Soak the rice coarse rava in water for 1 hour. Remove the water and keep it aside.
3. Make uraddal into smooth idly batter and mix rice coarse rava, salt and mix it well.
4. Take a pan and put it on a stove on a low flame and add 4 table spoon of oil. when the oil is heated add 4 table spoon of batter into a pan and put the lid.After 10 minutes remove the lid and turt it other side and add 1 table spoon of oil and cook it with out lid for 10min until it turns red color on both sides 
5. You can serve with it hot, and any kind of chutney,or, coconut chutney. This is very tasty and healthy breakfast for kids.

Gulab Jamuns

Ingredients	Quantity
Milk powder	1 cup
Maida	¼ cup
Oil or ghee	1 table spoon
Baking soda	Pinch
Milk	1 to 2 table spoon
Cardamom powder	2 table spoons
Rose water	1 table spoon
Sugar	1.5 cup
Water	2 cups

Preparation method

1. Mix water, sugar, cardamom powder. Boil untill you get a syrup consistency.
2. There should be no thread formation in the sugar solution, stir in the rose water and keep aside.
3. Take a wide bowl and add milk powder, Maida, baking soda, ghee and milk.Mix it like smooth dough.
4. Cover the lid for 5 minutes, and make a round shape smooth balls. Keep it aside.
5. Heat the pan.Then add Jamuns in Ghee or oil and fry it until golden brown color on low flame.
6. Then put them in sugar syrup.Soak it at least for 2 hours. Then serve Jamuns hot or cold.
7. Great dish for Kids.