Gobi chana dal curry (cauliflower)

Ingredients	quantity
Chopped Gobi (small)	1 cup
Boiled Chana dal	½ cup
Chopped onion	1 cup
Chopped tomato	1 cup
Green chili	3
Dania, cumin powder	1 tea spoon
Red chili powder	1 tea spoon
Salt	To taste
Oil	1 table spoon
Garam masala	1 tea spoon
Coriander leaves	Few
Black gram	1 tea spoon
Mustard seeds	1tea spoon
Cumin seeds	1 tea spoon
Turmeric powder	pinch

Preparation method

1. Heat the pan add oil to fry then add all seasonings fry it for 1 minute then add onions fry it for 2 minutes then add salt turmeric  and mix it all together then add tomatoes mix it and cover the lid for 5 minutes .
2. When the tomatoes were cooked then add Gobi add it well, and cover the lid for 5 more minutes. then add Dania cumin powder, red chili powder, garam masala powder mix it all together then finally add boiled Chana dal and mix it again, and cook it for 5 more minutes than garnish with coriander leaves
3. You can serve it with hot plain rice or chapatti Pori very tasty.. . 

Bread utappam

Ingredients	Quantity
bread slices	5
Chopped tomato	1
Chopped onion	1
Grated carrot	1
Green chili	2
Coriander leaves	Few
Salt	To taste
Semolina (sooji rava)	1 cup
Maida	1 cup
Butter milk	1 glass

Preparation method

1.Take the mixer grinder and add bread slices and grind it into coarse powder keep it aside.

2.Again take a mixer grinder and add butter milk semolina rava, maida, salt and grind it into dosa batter.

3.In a wide bowl add grinded batter, cooking soda and add bread powder and mix it well.

4.Heat the dosa pan and spread batter on the pan and add chopped ingredients on the top and cover the lid for 5 minutes and turn it to another side for 3 minutes then switch off the flame

5.You can serve it with coconut chutney. Very tasty .

Beans Coriander Fry

Ingredients	Quantity
Chopped beans	1 cup
Ginger	¼ inch
Green chili	4
Coriander leaves	½ bunch
Cumin seeds	1 table spoon
Salt	To taste
Oil	1 table spoon

Preparation method

1. Wash beans and keep it aside.
2. Add ginger, green chili, coriander leaves, cumin seeds grind it into coarse paste.
3. Heat the pan add oil to fry then add beans fry it for  10 minutes then add salt and green chili paste mix it and fry it for 3 more minutes then switch off the flame.
4. You can serve it hot plain rice or chapatti very tasty and healthy.

Panner Butter Masala

Ingredients	Quantity
Chopped tomatoes	1 cup
Chopped panner	1 cup
Ginger garlic paste	1 table spoon
Dania cumin powder	1 table spoon
Red chili powder	1 table spoon
Garam masala powder	1 table spoon
Kasuri menti	½ tea spoon
Onion paste	½ cup
Cashew paste	1 cup
Salt	To taste
Oil	1 table spoon
Butter	1 tea spoon

Preparation method

1. Wash the tomatoes and cook it for 5 minutes then grind it smooth paste.
2. Heat the pan add oil to fry then add ginger garlic paste fry it for 1 minute then add onion paste and add salt.Mix it and fry it for 5 minutes then add tomato paste fry it for 5 minutes then add dania cumin powder, red chili powder, garam masala powder mix it well ,then add cashew paste mix it and cook it for 3 more minutes then add paneer cubes mix it well. Finally add kasuri menti, and add butter mix it and cook it for 2 more minutes then switch off the flame.
3. This curry is very tasty. You can serve it with roti, naan or biryani.

Strawberry kulfi

Ingredients	Quantity
Sweet and condenser milk	14oz
Evaporated milk	1 can (120z)
Cool whipping cream	1 tin (16oz)
Heavy whipping cream	1tin (160z)
Strawberry milk	1 bottle
Cashew almond paste	2 table spoon
Ice cream sticks	20
Foil sheet	1

Preparation method

1.     Take the mixer grinder and add cashews,Almonds and grind it into coarse powder.keep it aside.

2.     Take a wide bowl .Add sweetened condensed milk,evaporated milk and mix it well.Then add heavy whipping cream, cool whipping cream,strawberry milk ,beat it and mix it well all together then add dry fruits powder and mix it well

3.     Pour mixture into small Dixie style plastic cups, cover cups with foil and insert a wooden ice cream stick into the center

4.     Then put it in the Freezer.

5.     Next day your kulfi is ready to serve.   

Bobbatlu

Ingredients	Quantity
Chana dal	1 glass
Jaggery	1 glass
Cardamom powder	1 table spoon
Maida	1 glass
Oil or ghee	To taste
Salt	Pinch
Sooji rava	1 table spoon

Preparation method

1. Knead maida to a soft dough ,add 1 table spoon semolina and add 3 table spoon of oil,pinch of salt.Mix it well and prepare a soft dough and keep it for 30 minutes.
2. Wash and cook channa dal in a pressure cooker for 3 to 4 whistles and let it cool. Drain the excess water and mash it well.
3. Take the cooked Chana dal and add jaggery to it and blend it in a mixy. Now put the mixture in a thick bottomed pan. Add a spoon of oil to it and cook in a medium flame until mixer becomes thick.Add cardamom powder and mix it well. Now make small lemon size balls and keep it aside.
4. Now make small balls out of the Maida dough. Take a poori presser (chapatti presser) place a plastic sheet on it. Apply oil to it.
5. Now take a maida ball spread it like a small poori with hands (it should be thick in the middle and thin at the edges) and then place sweet ball on it.Cover it by bringing edges together.
6. Press it in the chapatti presser. If you don’t have chapatti presser roll it into a circular chapatti
7. Now fry it until golden brown in a medium flame by adding 1 to 2 table spoon ghee to each bobbatlu
8. Sweet yummy Bobbatlu are ready.Serve hot. Very tasty. 

Broccoli Carrot Paratha

Ingredients	Quantity
Grated broccoli	1 cup
Grated carrot	1 cup
Ginger,garlic,green chili paste	1 table spoon
Coriander leaves	Few
Wheat flour	3 cups
Salt	To taste
Dania cumin powder	1 table spoon
Garam masala powder	1 table spoon
Chat masala powder	1 table spoon
Oil	To taste

Preparation method

1. Heat the pan add oil to fry then add cardamom seeds, sesame seeds, grated broccoli, grated carrot fry it for 5 minutes then add salt, Dania cumin powder, chat masala, garam masala powder.Mix it well. Add green chili paste mix it well.
2. Take a wide bowl add wheat flour,salt, oil and add fried broccoli, above mixture. Add water and prepare a chapatti dough. Keep it aside for 15 minutes. Then prepare round shape balls.
3. Then take a rolling pin and prepare a round shape chapatti and toast it both sides and with oil or Ghee.
4. You can serve it with tomato curd chutney.Very tasty and healthy. 

Spinach coriander vada

Ingredients	Quantity
Vada batter (garila pindi)	2 cups
Chopped spinach	1 cup
Green chili ginger coriander paste	2 table spoons
Chopped onions	1 cup
Oil	To deep fry
Salt	To taste
Corn flour	2 table spoon
Cooking soda	pinch

Preparation method

1. Take a wide bowl, add vada batter, chopped spinach, green chili paste, corn flour salt ,cooking soda mix It well.
2. Heat the pan,add oil to fry then make the vada on a plastic pater using very little water to get the shape and put it in the oil and fry it for golden brown color. Transfer to tissue paper.
3. You can serve it with coconut chutney or ginger chutney very tasty. 

Bell pepper Eggplant chutney

Ingredients	Quantity
Eggplant (big)	1
Chopped tomatoes	2
Chopped bell pepper	2
Coriander leaves	½ bunch
Red chili	4
Green chili	3
Chana dal	1 tea spoon
Black gram	1 tea spoon
Mustard seeds	1 tea spoon
Hinge	Pinch
Turmeric	Pinch
Oil	1 table spoon
Salt	To taste

Preparation method

1. Wash the eggplant and apply oil and put in microwave for 15 minutes, then burn it in stove for 5 minutes then switch off the flame. Then remove the skin,smash it  keep it aside.
2. Heat the pan add oil to fry then fry channa dal then add black gram, mustard seeds, red chili, green chili  fry it for 1 minute then add hinge then transfer to plate. In the same pan add oil to fry then add bell pepper and add tomatoes, turmeric fry it for 5 minutes then switch off the flame
3. Take the mixer grinder and add fried bell pepper and tomatoes, salt, red chili, green chili and grind it coarse paste then add fried seasoning, eggplant, coriander leaves mix it and grind it one more time then transfer to serving bowl
4. You can serve it with hot plain rice or dosa .very tasty. 

Sooji rava sweet cut pongali

Ingredients	Quantity
Sooji rava	1 cup
Yellow moong dal	1 cup
Milk	½ cup
Dry fruits	¼ cup
Jaggery	To taste
Coconut pieces	¼ cup
Ghee	2 table spoon
Cardamom powder	¼ tea spoon

Preparation method

1. Soak moong dal in water for 1 hour then remove the water.
2. Wash the yellow moong dal and add 2 cups of water and cook it for 20 minutes then add 1 cup of water and add dry roasted sooji rava and cook it for 5 minutes.Then add milk, mix it and cook it for 5 more minutes then switch off the flame.Add jaggery, cardamom powder, mix it well.
3. Heat the pan add ghee to fry then add dry fruits fry it for 2 minutes then add coconut pieces.Fry it for 1 minute then switch off the flame.
4. You can serve it in festival time as prasadam.Very tasty.

bottle guard sweet cut pongali

Ingredients	Quantity
Rice	1 cup
Yellow moong dal	1 cup
Ghee	2 table spoon
Dry fruits	Few
Cardamom powder	¼ tea spoon
Coconut pieces	¼ cup
Jaggery	To taste
Grated bottle guard	¼ cup
Milk	½ cup

Preparation method

1. Wash moong dal and rice.Add 5 cups of water and cook it for 3 whistles and keep it aside.
2. Heat the pan add ghee to fry then add dry fruits and fry it for 2 minutes.Transfer to a bowl.In the same pan add grated bottle guard ,fry it for 3 minutes then add coconut pieces ,fry it for 2 minutes then switch off the flame.
3. Take the cooked rice and add jaggery and add milk.Mix it well and cook it for 5 minutes.Finally add cardamom powder,dry fruits,grated bottle guard,coconut pieces and mix it well.
4. This is very tasty and healthy sweet.
5. You can serve it in festival time as Prasadam.

Bell pepper coriander fry (capsicum)

Ingredients	Quantity
Bell pepper	3
Coriander leaves	1 bunch
Salt	To taste
Green chili	5
Oil	1 table spoon

Preparation method        

1. Wash the bell pepper and cut into long slices and keep it aside.
2. Add coriander leaves ,green chili grind it into smooth paste.
3. Heat the pan add oil to fry then add bell pepper fry it for 5 minutes, then add salt mix it and add coriander paste mix it well and fry it for 3 more minutes then switch off the flame.
4. You can serve it with hot plain rice or chapatti.