Spinach tomato dal

Ingredients	Quantity
Chopped spinach	1 bunch
Tour dal	1 cup
Chopped tomatoes	3
Green chili	4
Salt	To taste
Mustard seeds	1 tea spoon
Cumin seeds	1 tea spoon
Fenugreek seeds	¼ tea spoon
Hinge	Pinch
Turmeric	Pinch
Oil	1 tea spoon
Red chili powder	1 tea spoon
Garlic	7

Preparation method

1. Wash the spinach in hot water and cut it into small pieces keep it aside.
2. Take the pressure cooker and add tour dal chopped spinach chopped tomatoes, turmeric and add water mix it and cook it for 3 whistles then switch off the flame.
3. Let it cool down the pressure and transfer it to pan then add salt green chili, mix it and cook it for 15 minutes.
4. Heat the pan add oil to fry then add all seasonings mix it and fry it well then put it into dal. And cook it for 5 more minutes then switch off the flame.
5. You can serve it with white rice or chapatti very tasty.

Bellam avakai

Ingredients	Quantity
Mango pieces	1 bowl
Red chili powder	1 cup
Salt	½ cup
Mustard seeds powder	1 cup
Grated jaggery	1 cup
Oil	½ cup
Hinge	1 tea spoon
Fenugreek seeds	1 table spoon

Preparation method

1.           Wash and dry the mangoes.

2.           Cut them into 1 and 1/2 inch large pieces.

3.           Remove the seed portion and remove the thin film sticking to the kernel.

4.           Mix all the powders together.

5.           Add some oil and mix the powder well.

6.       

7.           Unlike for red avakaya, 2 and 1/2 containers of mango pieces are added to one container full of chili mixture.

8.           Add the mango pieces to the chili mixture and place the mixture in a jar.

9.           Cover and keep it in a cool dry place for 2 days.

10.       Next day, there will be plenty of juice. As mango pieces mixed with salt and jaggery produce a lot of juice. Mix it from the bottom using a dry long spoon or using your hand.

11.      On the third day, mix it well.

12.      Squeeze the pieces to remove as much of the juice as possible.

13.      Place all the pieces on a plastic sheet or steel plate and dry it directly in the sun.

14.      Dry the juice also in the sun.

15.      If the pickle is made in India, 2 or 3 days of sun drying is enough.

16.      After the pieces are dried enough, they have to be placed back in the juice.

17.      Mix it thoroughly and top it with some more oil.

18.  You can serve it with hot rice or dosa very tasty.

Tokkudu pachadi

Ingredients	Quantity
Mango pieces	1 cup
Red chili powder	½ cup
Dry roast fenugreek mustard powder	¼ cup
Salt	To taste
Hinge	1 tea spoon
Oil	3 table spoons

Preparation method

1. Wash the mangoes and dry it and cut it into small pieces.
2. Sundry the pieces of mango pieces for one day. Whenever the dry pieces, Grind them into a coarse powder.
3. Then take a wide bowl add dried mango powder, red chili powder, dry roast mustard fenugreek powder salt mix it well. After you mix these ingredients, boil hinge oil and pour the hot oil into the pickle.
4.  

Aloo peas paratha

Ingredients	Quantity
Boiled potato	1 cup
Cooked green peas	½ cup
Ginger green chili paste	1 table spoon
Dania cumin powder	1 tea spoon
Red chili powder	1 tea spoon
Garam masala	½ tea spoon
Chat masala	½ tea spoon
Salt	To taste
Coriander leaves	Few
Oil	To taste
Wheat flour	2cups

Preparation method

1. Take a wide bowl add mashed potatoes, cooked green peas, mix it well then all ingredients mix it and keep it aside. Then stuffing is ready.
2. Take another bowl and add wheat flour salt mix it and add water mix it and prepare chapatti dough. Then prepare round shape balls and cover the lid for 30 minutes.
3. Heat the chapatti pan and prepare small size chapatti and put it in the middle of the part and stuff it curry and close the ends. And prepare round shape paratha.
4. Then put it in the chapatti pan and toast it both sides then apply oil.
5. This is very tasty and healthy paratha. You can serve it with curd chutney very tasty.
6.  

Kalakhand

Ingredients	Quantity
Ricotta cheese	1 tin
Condensed milk	1 tin
Cardamom powder	1 table spoon
Pista almond slices	To taste

Preparation method

1. Take a microwave bowl add ricotta cheese, condensed milk mix it well.
2. Then put it in micro wave for 30 to 40 minutes.  Then garnish with pistha almond slices.
3. Let it cool down then put it into freezer for 1 hour.
4. Then cut it into small pieces.
5. You can ready to serve kalakand.

Pulihora avakai

Ingredients	Quantity
Mango pieces	1 bowl
Salt	To taste
Mustard powder	1 cup
Red chili powder	1 cup
Dry roast sesame seeds powder	1 cup
Chana dal	1 table spoon
Curry leaves	Few
Oil	1 cup
Hinge	1 tea spoon
Mustard seeds	1 tea spoon
Red chilies	3 to 4

Preparation method

1. Wash the mangoes and dry it well. Then cut it into small pieces. Keep it aside.
2. Then take a wide bowl add mango pieces, salt red chili powder, mustard powder, mix it well and then oil mix it well
3. Heat the pan add, oil then fry it all seasonings, and hinge mix it well. Then put it into pickle. Then add sesame seeds powder mix well.
4. You can serve it with white rice or dosa very tasty.