Vankaya Chikkudukaya Curry(Eggplant Valor)

Ingredients	Quantity
Chopped eggplant	2 cup
Chopped  valor (chikkudu kaya)	2 cup
Chopped tomato	1 cup
Tamarind paste	1 table spoon
Ginger green chili coriander leaves paste	1 table spoon
Chana dal	1 tea spoon
Black gram	1 tea spoon
Mustard seeds	1 tea spoon
Red chili powder	1 tea spoon
Salt	To taste
Turmeric	Pinch
Oil	2 table spoon

Preparation method

1. Wash the eggplant and chikkudu kayalu add turmeric and salt and then cook it for 5 minutes then remove the water and  keep aside.
2. Heat the pan add oil to fry then add Chana dal until fry red color then add black gram mustard seeds fry it for 1 minute then green chili paste fry it well then add tomatoes turmeric salt mix it well and cover the lid 5 minutes then add cooked egg pants and chikkudu kaya and then add red chili powder mix it well and add tamarind paste stir mix it well and cover the lid 5 more minutes then switch off the flame.
3. You can serve it with hot plain rice with ghee or chapatti. 

Kitchen tips

1. 
   
2. After you make murukulu and karapusa if you don’t want them soft take it any cloth put some salt in it tight and put it in the container in the jantikalu and karapusa.
3. If you don’t want apples to rot after you bought them so much money when you buy the apples keep the apples separate from each other so they stay fresh for long time.
4. If you don’t want bugs in your upma rava put it in air tight container and keep it in the fridge.
5. If you don’t want your eyes to water when you’re cutting onions put half of the onion in water and then cut it. So your eyes don’t water.
6. If your knife loses sharp ness add salt to half a lemon and rub it on the knife so its stays sharp  

Ridge Gourd Channa Dal Curry (Beerakaya)

Ingredients	Quantity
Chopped ridge guard pieces	1 cup
Chopped tomato	1 cup
Chopped onion	1 cup
Green chili	3
Curry leaves	Few
Coriander leaves	Few
Cooked Chana dal	½ cup
Red chili powder	1 tea spoon
Dania jeera powder	1 tea spoon
Black gram	1 tea spoon
Mustard seeds	1 tea spoon
Cumin seeds	1 tea spoon
Salt	To taste
Turmeric	pinch

 Preparation method

1. Heat the pan add oil, to fry then add seasonings, fry it for 1 minute then add onions, salt turmeric fry it for 3 minutes then add tomatoes, Dania jeera powder, red chili powder mix it and fry it for 3 minutes then add ridge guard mix it and cover the lid for 5 to 10 minutes then add cooked Chana dal mix it well finally garnish with coriander leaves.
2. You can serve it with hot plain rice or chapatti. 
3. Onions are optional

Gongura pulihora avakai (red sorrel leaves)

Ingredients	Quantity
Red sorrel leaves	1 bunch
Mustard seeds powder	2 table spoon
Fenugreek powder	1 tea spoon
Red chili powder	5 table spoons
Garlic cloves	7
Salt	To taste
Black gram	1 tea spoon
Chana dal	1 tea spoon
Green chili	3
Curry leaves	Few
Dry roast sesame seeds powder	2 table spoons
Hinge	¼ tea spoon

Preparation method

1. Wash the red sorrel leaves for 2 to 3 times then remove the water ,dry it, keep aside.
2. Heat the pan add oil to fry then add red sorrel leaves fry it for 10 minutes then switch off the flame
3. Then add salt, red chili powder, mustard seeds powder, fenugreek powder and grind it to smooth paste
4. Heat the pan add oil to fry then add Chana dal, black gram, green chilies, curry leaves, hinge fry it for 1 minute then add garlic cloves and grind the chutney, mix it well then add sesame seeds powder, mix it well.
5. You can serve it hot plain rice or dosa very tasty and healthy. 

Soft idly

Ingredients	Quantity
Urad dal  (black gram)	1 glass
Idly rice	3 glass
Thick poha	¼ cup
Fenugreek seeds	1 table spoon
Salt	To taste

Preparation method        

1. Take a wide bowl add urad dal and soak it for 6 hours. Take another bowl add idly rice, poha, fenugreek seeds  and add water soak it for 6 hours.
2. Take the urad dal and wash it.Then take the mixer grinder and urad dal grind it into smooth idly batter.
3. Wash the idly rice and grind it into smooth batter.
4. Take a wide bowl , add urad dal batter and idly rice batter, salt and mix it well and cover the lid to ferment.
5. Next day you make idly in idly stand and steam it for 20 minutes then switch off the flame.
6. This idly is very tasty and soft idly ready to serve with ghee and coconut chutney, or tomato chutney.

Tomato chutney

Ingredients	Quantity
Tomatoes	4
Green chili	4
Red chili	5
Tamarind	To taste
Salt	To taste
Coriander leaves	Few
Black gram	1 table spoon
Mustard seeds	1 table spoon
Hinge	Pinch
Turmeric	Pinch
Oil	2 table spoon
Jaggery	To taste

Preparation method        

1. Wash the tomatoes, coriander leaves and cut into small pieces keep it aside.
2. Heat the pan add oil to fry then fry black gram then add mustard seeds, red chilies hinge.Fry it for 1 minute then switch off the flame. Then transfer it to plate.
3. In the same pan add oil then add tomatoes, turmeric, green chili, salt.Mix it and cook it for 5 to 10 minutes then switch off the flame.
4. Put the cooked tomatoes, half of the fried seasoning, tamarind, jaggery and coriander leaves grind it into a coarse paste.  Add remaining part of the seasoning put it into the chutney and mix it well.
5. You can serve it with hot plain rice or idly, dosa. 

Bottle Gourd Ginger mirchi curry

Ingredients	Quantity
Chopped bottle guard	1 cup
Chopped tomato	1 cup
Coriander leaves	½ bunch
Ginger	1 inch
Green chilly	3
Turmeric	Pinch
Salt	To taste
Black gram	1 tea spoon
Mustard seeds	1 tea spoon
Cumin seeds	1 tea spoon
Oil	2 table spoon

Preparation method

1. Take Green chili, ginger, coriander leaves, cumin seeds and grind it into a paste. Keep it aside.
2. Heat the pan add oil to fry then fry black gram until red then add mustard seeds, red chilies fry it then add green chili paste ,turmeric, salt fry it for 1 minute then add chopped tomatoes  and cover the lid for 3 minutes.Then add bottle guard pieces mix it well and cook it for 10 to 15 minutes then switch off the flame.
3. You can serve it with hot plain rice or chapatti 

Cabbage Aloo Curry

Ingredients	Quantity
Chopped cabbage	2 cup
Chopped potato	1 cup
Chopped tomato	1
Green chili	3
Curry leaves	Few
Coriander leaves	Few
Black gram	1 tea spoon
Mustard seeds	1 tea spoon
Cumin seeds	1 tea spoon
Red chili powder	1 tea spoon
Salt	To taste
Turmeric	Pinch
Oil	1 table spoon
Chopped ginger	1 table spoon

Preparation method        

1. Heat the pan add oil to fry then fryblack gram until red color then add mustard seeds, cumin seeds, turmeric, curry leaves, green chilies, ginger ,fry it for 1 minute then add red chili powder until fry then add chopped potatoes fry it for 3 minutes then add tomatoes fry it for 2 minutes then add chopped cabbage mix it well and cook it and cover the lid for 10 minutes. Once cooked switch off the flame and garnish with coriander leaves.
2. You can serve it with hot plain rice or chapatti. .

Cluster beans ginger mirchi fry

Ingredients	Quantity
Chopped cluster beans	2 cups
Coriander leaves	Few
Green chili	4
Ginger	1 inch piece
Cumin seeds	1 table spoon
Oil	1 table spoon
Salt	To taste
Mustard seeds	1 tea spoon
Curry leaves	few

Preparation method

1. Take Green chili, ginger, cumin seeds, coriander leaves grind it into coarse paste.
2. Heat the pan add oil to fry then add  mustard seeds, curry leaves  until fry  then add cluster beans and add salt mix it well and cover the lid and fry it for 5min Once beans are cooked add green chili paste mix it well and fry it for 5 more minutes then switch off the flame.
3. This is very tasty and healthy curry.
4. You can serve it with hot plain rice or chapatti.

Pesara punukula biryani (green gram fritters)

Ingredients	Quantity
Whole moong dal	1 cup
Basmati rice	1 glass
Ginger garlic paste	1 table spoon
Green chili	9
Fried onions	1 cup
Whole garam masala	1 table spoon
Garam masala powder	1 table spoon
Salt	To taste
Mint leaves	Few
Coriander leaves	Few
Ginger	1 inch
Butter & oil	4 table spoons

Preparation method

1. Wash the whole moong dal and add 2 tables spoon of rice soak it for 3 to 4 hours then remove the water.
2. Put the mixer grinder and add moong dal, ginger, green chili, cumin seeds salt grind it into a paste.
3. Heat the pan add oil to fry then add  prepare make punukulu put it in the oil on medium flame and fry it for golden brown color and keep it aside
4. Heat the pressure cooker then add butter, and oil to fry then add whole garam masala fry it for 1 minute then add ginger garlic paste fry it for 1 minute then add green chili until fry and add 2 glass of water and add salt, garam masala powder, mix it and cook it for 5 minutes. When the water is boiled then add wash the rice mix it well and cover the lid for 2 whistles then switch off the flame
5. Let it cool down the pressure and add fried moondal punukulu, and add fried onions, mint leaves mix it well. Then biryani is ready to serve.
6. .
7.  

bell pepper pakodi

Ingredients	Quantity
Sweet corn	2 cup
Yellow moong dal	1 cup
Grated bell pepper	2
Grated bottle guard (anapakaya)	1 cup
Basin	4 table spoon
Rice flour	3table spoon
Cumin seeds	1 table spoon
Ginger green chili paste	2 table spoon
Red chili powder	1 table spoon
Salt	To taste
Oil	To deep fry

Preparation method

1. Wash the sweet corn and boil it for 2 minutes then remove the water. Soak the moong dal for 1 hour then remove the water keep it aside.
2. Put the mixer grinder and add sweet corn half of the moong dal, grind it into a coarse paste and keep it aside.
3. Then take a bowl add  grated bottle guard, grated bell pepper, remaining part of the moong dal, salt, red chili powder, ginger green chili paste, cumin seeds, and add basin flour, rice flour, curry leaves, mix it and prepare pakodi  batter.
4. Heat the pan add oil to fry then make small pakodies and put it in the oil on medium flame and fry it untill golden brown color
5. You can serve it as a snack. very tasty and healthy..                             

Panner Butter Masala

Ingredients	Quantity
Tomatoes	4
Fried pannier cubes	1 cup
Ginger garlic paste	1 table spoon
Whole garam masala	1 table spoon
Salt	To taste
Cashew paste	2 table spoon
Kasturi menthe	1 tea spoon
Dania jeera powder	1 tea spoon
Red chili powder	1 tea spoon
Garam masala powder	1tea spoon
Coriander leaves	Few
Oil	2 table spoon
Fried onions	2 table spoon

Preparation method

1. Wash the tomatoes and cook it for 2 minutes then grind it to puree keep it aside.
2. Heat the pan add oil to fry then add whole garam masala (cloves, cinnamon stick, cardamom) fry it for 1 minute then ginger garlic paste, fry it for 1 minute then tomato puree add it and mix it ,and add turmeric, salt mix it well and cook it for 5 minutes then add cashew paste mix it well and cook it for 2 more minutes then add Dania, jeera powder, red chili powder, garam masala powder.Mix it well and cook it for 3 more minutes then add fried paneer cubes mix it well, and cook it for 2 minutes finally add kasturi menthe, and garnish with coriander leaves.
3. You can serve it with Biryani or Chapatti ,Naan