Peanut chaykkalu

Ingredients	Quantity
Rice flour	2 cups
Butter	1 table spoon
Salt	To taste
Ginger green chili paste	1 table spoon
Cumin seeds	1 table spoon
Peanut, sesame seeds powder	1 table spoon
Oil	To deep fry

Preparation method

1. Take a wide bowl add rice flour, salt, ginger green chili paste, cumin seeds, peanut sesame seeds powder  mix it and stir well then add melted butter mix it and make a chapatti dough. Then prepare round shape balls and keep it aside.
2. Then take a polythin cover and apply oil then take ball and put it in polythin cover then press it into small Pori.
3. Then heat the pan add oil to fry then take pories and put it into the oil and fry it for golden brown color on medium flame. Then transfer to tissue paper.
4. You can serve it with snack it is very tasty.
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Spring onion chaykkalu

Ingredients	Quantity
Rice flour	3 cups
Spring onions	1 bunch
Green chili	4
Ginger	1 inch piece
Cumin seeds	1 table spoon
Salt	To taste
Butter	1 stick
Oil	Deep fry

Preparation method

1. Wash the spring onions and add green chili, ginger cumin seeds grind it into a coarse paste keep it aside
2. Soak the Chana dal in water for 1 hour.
3. Take a wide bowl add rice flour, salt spring onion paste , butter mix it well then add water, and soaked chana dal mix and make  a chapatti dough. And prepare lemon size small balls.
4. Heat the pan add oil to fry then add take a polithin cover and apply oil round shape small pori then put it into  the oil and fry it golden brown color.
5. You can serve it with snack time. It is very tasty.

Urad dal jantikalu

Ingredients	Quantity
Rice flour	4 cups
Urad dal flour	1 cup
Butter	50 grams
Ajwain	2 table spoons
Salt	To taste
Red chili powder	1 table spoon
Oil	To deep fry

Preparation method

1.  Take a wide bowl and add rice flour, urad flour, salt, hot ghee, chili pwd, ajwain and combine them well. Slowly add water little by little to make soft dough, just soft enough that it is pressed through easily with the janthikalu press. Test the dough for salt and chilli pwd before deep-frying.
2.  Heat a wide heavy bottomed vessel with enough oil for deep frying. Take the janthikalu gottam aka murukku press and use the disc with small holes. Fill half of the press with the dough and once the oil is hot, reduce to medium flame and using circular motion, press the jantikalu gottam to make concentric layers of the janthikalu dough. As you press the dough into the hot oil, you will find the oil froth up in bubbles which will eventually subside as the janthikalu turn to a golden shade. Remember the frying has to be done on medium flame to achieve that golden color and crispness.
3.  When the janthikalu turn a golden color, turn over to the other side and let it also cook to a golden brown. Use a slotted ladle to remove onto an absorbent paper and cool. Repeat the same process till the rest of the dough is done. Cool completely before storing in an air tight container.

Bread cutlets

Ingredients	Quantity
Cooked potato	1 cup
Cooked mixed vegetables	½ cup
Dania cumin powder	1 tea spoon
Ginger garlic paste	1 tea spoon
Red chili powder	1 tea spoon
Green chili paste	1 tea spoon
Garam masala powder	1 tea spoon
Coriander leaves	Few
Maida	1table spoon
Corn flour	2 table spoon
Bread crumbles	1 cup
Salt	To taste
Oil	2 table spoon

Preparation method

1. Heat the pan, add oil to fry then add ginger garlic paste, green chili paste fry it for 1 minute. Then add mashed potato, cooked vegetables, salt, mix it and fry it for 2 minutes, then add all spices mix it and stir it well.
2. Take a wide bowl add Maida, corn flour mix it and add water prepare a liquid then keep it aside.
3. Let the curry cool down. Prepare oval shape, and then keep it aside. After that take the ovals and dip it in the corn flour liquid and then cover it with bread crumbles.
4. Then heat the pan, and take the oval fry it for both sides and add apply oil and fry in a golden brown color.
5. You can serve it with tomato sauce. it is very tasty.

Poha ladoo

Ingredients	Quantity
Thick poha	1 cup
Grated coconut	½ cup
Jaggery	½ cup
Sugar powder	¼ cup
Cardamom powder	1 tea spoon

Preparation method

1. Take the mixer grinder add all ingredients mix it and grind it into a powder.
2. Then transfer to a bowl. Then make it round shape balls. And  store it in a dry jar
3. You can serve it with snack. it is very tasty.
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Thick poha chivda

Ingredients	Quantity
Thick poha	2 cups
Fried peanuts	½ cup
Curry leaves	1 bunch
Fried gram dal	½ cup
Salt	To taste
Red chili powder	To taste
Cumin powder	To taste
Chat masala	To taste
Dry fruits	To taste
Oil	To deep fry

Preparation method

1. Heat the pan, add oil to fry then add all ingredients one by one fry it well. Then transfer to bowl.
2. Then add all spicy things mix it all together
3. You can serve it with snack..

Baked samosa

Ingredients	Quantity
Boiled potato	1 cup
Ginger garlic paste	1 table spoon
cooked green peas	¼ cup
Green chili	4
Red chili powder	1 tea spoon
Chat masala	1 tea spoon
Garam masala	1 tea spoon
Coriander leaves	Few
Salt	To taste
Maida	1 cup
Wheat flour	1 cup
Oil	3 table spoon
Turmeric	Pinch
Cumin seeds	1 tea spoon
Mustard seeds	1 tea spoon
Ajwain	1 tea spoon

Preparation method

1. Heat the pan and add oil to pan and heat it keep it aside.
2. Take a wide bowl add maida, wheat flour, salt ajwain, heated oil, and mix it all together then add water mix it make a chapatti dough. And cover the lid for 30 minutes then keep it aside.
3. Heat the pan add oil to fry then add mustard seeds, cumin seeds, fry it well .After that ginger garlic paste, fry it 1 minute, and add green chili, green peas,  turmeric, salt mashed potato mix it, and cook it for 3 minutes then add all spices mix it well finally garish with coriander leaves ,then curry is ready.
4. Take the chapatti dough then prepare chapatti and cut into 2 parts then prepare samosa cone and stuffed it with curry then close the ends. Then rest of the dough same process
5. Heat the oven for 375 degree centi grade then take oven tray, then put the samosas on it .And bake it for 15 to 20 minutes. Then ready to serve baked samosa
6. You can serve it with hot and tomato sauce very tasty and yummy.
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Upma bonda

Ingredients	Quantity
Upma	1 cup
Oil	To deep fry
Basin	1 cup
Rice flour	2 table spoon
Cooking soda	Pinch
Salt	To taste
Ajwain	1 tea spoon
Red chili powder	1 tea spoon

Preparation method

1. Take a wide bowl add basin ,rice flour, salt red chili powder cooking soda ajwain mix it well then add water and make a bajji batter and keep it aside.
2. Take a upma and prepare small round balls.
3. Heat the pan add oil to fry then take upma balls and dip it basin batter and put it into the hot oil then fry it golden brown color. Then transfer it for tissue paper.
4. You can serve it with snack time very tasty.
5. you can serve with coconut chutney

Pani pori

Ingredients	Quantity
Pani pori	1 packet
Coriander mint paste	3 table spoons
Black salt	1 table spoon
Pani pori masala	1 table spoon
Chat masala	1 table spoon
Cooked Chana dal	1 cup
Boiled potato	1 cup
Tamarind juice	2 table spoon
Dates	4
Dania cumin powder	1 tea spoon
Red chili powder	1 tea spoon
Chopped coriander leaves	Few
Chopped onion	1 cup
Coriander leaves	few

Preparation method

pani

Take a wide bowl add water, and coriander mint paste black salt, chat masala, pani pori masala mix it well

Sweet chutney

Take a bowl add tamarind, date paste, jaggery, Dania cumin powder red chili powder salt and add water mix it well

Cooked potato, cooked chana dal

 Then serve it with,pori, sweet chutney, pani, water, onions, coriander leaves

 pani pori available in indian grossaries.

Onion samosa

Ingredients	Quantity
All-purpose flour	1 cup
Wheat flour	½ cup
Butter	1 tea spoon
Chopped onion	1 cup
Thin poha (atukulu)	1 cup
Green chili	4
Red chili powder	1 tea spoon
Dania powder	1 tea spoon
Chaat masala	1 tea spoon
Coriander leaves	Few
Salt	To taste
Oil	To deep fry

Preparation method

1. Take a wide bowl add all purpose flour, wheat flour, ajwain, butter salt mix it and add water prepare a chapatti dough and cover the lid for 15 minutes. Then prepare small balls.
2. Take a bowl add thin poha, onions, salt, red chili powder, Dania powder, chat masala powder, coriander leaves mix it all together. Then keep it aside.
3. Take chapatti dough prepare chapatti and make samosa cone and stuff it poha mix and apply water with close the ends. Then for rest of the dough same processes.
4. Heat the pan add oil to fry. then add samosa put it in the hot oil and fry it for golden brown color. Then transfer it to tissue.
5. You can serve it with tomato ketchup very tasty.
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Sago pakodi (saggubiyyamu)

Ingredients	Quantity
Sago (saggubiyyamu)	1 cup
Basin flour	1 cup
Rice flour	2 table spoon
Green chili ginger paste	1 table spoon
Onions	1 cup
Red chili powder	1 tea spoon
Salt	To taste
Cumin seeds	1 tea spoon
Curry leaves	Few
Oil	To deep fry
Chopped coriander leaves	few

Preparation method

1. Soak it sago for 2 hours in water. Then remove the water.
2. Take a wide bowl add sago, basin flour, rice flour,  salt mix it well . Then add onions green chili paste curry leaves, coriander leaves red chili powder cumin seeds mix it all together. And prepare make a pakodi batter.
3. Heat the pan add oil to fry then add prepare small pakodies put it into the hot oil and fry it for golden color and transfer it to the tissue.
4. You can serve it with tomato ketch up very tasty.
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