Carrot Coconut Curry

Ingredients	Quantity
Chopped carrot	1 cup
Grated coconut	½ cup
Green chili	4
Mustard seeds	1 tea spoon
Cumin seeds	1 tea spoon
Black gram	1 tea spoon
Chana dal	1 tea spoon
Oil	2 table spoon
Salt	To taste
Curry leaves	Few
Red chili	4

Preparation method

1. Heat the pan add oil to fry then fry Channa dal until red color then add black gram, mustard seeds, cumin seeds, fry it for 1 minute then add green chili, curry leaves, red chili and fry it for 1 minute then add grated coconut fry it for 2 minute then add carrot mix it and cover the lid  for  5 minutes. Once carrot is cooked then switch of the flame.
2. You can serve it with hot plain rice or chapatti .This is very tasty and healthy. 

Mixed Fruit Custard

Ingredients	Quantity
Custard powder	3 table spoons
Milk	3 cups
Mixed fruits	1 cups
Dry fruits	½ cup
Sugar	To taste

Preparation method

1. Mixed fruits (apple, banana, orange, grapes, pomegranate)
2. Dry fruits (cherries, almond slices, cashew pieces)
3. Take a small bowl.Add custard powder,Half cup warm milk and dilute into liquid.
4. Boil the milk for 10 to 15 minutes.Then add above liquid.Mix it well and then add sugar.Stir it continuously until it thickens.Then switch off the flame
5. Cool down the custard and put into the fridge. Then into the cool the custard add chopped mixed fruit  and dry fruits mix it and serve to ready.
6. This is very tasty and healthy Recipe

Gobi Mixed Veg Curry

Ingredients	Quantity
Chopped Gobi (small)	1 cup
Chopped potato (1)	1 cup
Chopped onion (medium)	1 cup
Chopped tomato (small)	1 cup
Chopped bell pepper	½ cup
Dania jeera powder	1 tea spoon
Red chili powder	1 tea spoon
Garam masala powder	½ tea spoon
Black gram	1 tea spoon
Mustard seeds	1 tea spoon
Cumin seeds	1 tea spoon
Salt	To taste
Turmeric	Pinch
Oil	2 table spoon

Preparation method

1. Heat the pan add oil to fry then fry black gram until red color then add mustard seeds, cumin seeds, fry it for 1 minute then add green chili, onions fry it for 2 minutes then add salt, turmeric, tomatoes.Mix it well and cover the lid. Once tomatoes are cooked then add bell pepper, potatoes mix it well and cover the lid 5 more minutes. Then add red chili, powder, Dania powder, and garam masala powder.Mix it and cook it for 2 more minutes and garnish with coriander lives. And switch off the flame.
2. You can serve it with hot plain rice or chapatti

Chintha chiguru pappu

Ingredients	Quantity
Chintha chiguru (tender tamarind leaves)	1 cup
Tour dal	1 cup
Green chili	4
Curry leaves	Few
Mustard seeds	1 tea spoon
Black gram	1 tea spoon
Cumin seeds	1 tea spoon
Red chili	5
Garlic cloves	7
Salt	To taste
Turmeric	Pinch
Hinge	Pinch
Oil	2 table spoon

Preparation method

1. Wash the tour dal and put it into the pressure cooker and cook it for 3 whistles.
2. Then cool down the pressure and transfer to the bowl. Then add turmeric, salt chintha chiguru mix it well.
3. Then heat the pan add oil to fry then add garlic cloves fry it for 2 minutes then add mustard seeds, cumin seeds, black gram, green chili, red chili, curry leaves fry it for 2 minutes then add hinge and add the dal mix and cook it for 5 minutes then switch off the flame.
4. you can serve it with hot plain rice with ghee

Dry veg manchurian

Ingredients	Quantity
Mixed vegetables	1 cup
Chopped cabbage	1 cup
Boiled potato	2
Chopped ginger	1 table spoon
Chopped garlic	1 table spoon
Pepper powder	2 table spoons
Chopped green chili	5
Soya sauce	1 table spoon
Ajinamoto	Pinch
Tomato sauce	1 table spoon
Chopped spring onions	1 bunch
Coriander leaves	Few
Salt	To taste
Oil	To deep fry
Corn flour	2 table spoons
Maida	1 table spoon

Preparation method

1. Half boil the mixed vegetables and cabbage and keep it aside.
2. Take a wide bowl then add mixed vegetables,smashed potato, ginger, garlic, salt, green chili, corn flour, Maida, pepper powder and mix it like a dough then  prepare round shape balls and keep it aside.
3. Heat the pan add oil to fry then add the balls slowly and put it in the oil and fry until golden color and keep it aside.
4. Then take another pan add 2 table spoon of oil to fry and add ginger, garlic, green chili, fry it for 2 minutes then add soya sauce, tomato sauce, ajinamoto, pepper powder and fry it for 3 minutes then add fried balls and mix it well 
5. Garnish with coriander leaves and spring onions. Then veg Manchuria is ready to serve. 

Home made veg burger

Ingredients	Quantity
Boiled potato	2
Chopped carrot	1 cup
Chopped beans	1 cup
Chopped green chili	2
Chopped ginger	1 table spoon
Chopped garlic	1 table spoon
Garam masala powder	1 tea spoon
Dania powder	1 tea spoon
Salt	To taste
Oil	2 table spoon
Burger bread	4
Butter	¼ cup
Jalapeno ranch	1 bottle
Tomato sauce	1 bottle
Vegetable slices	1 cup

Preparation method

1. Heat the pan add oil to fry then add chopped ginger, chopped garlic chopped green chili and fry it for 1 minute then add carrot, green beans, green peas, fry it for 4 minutes then add salt, turmeric, smash potato and mix it well and add Dania powder, garam masala and mix it well then switch off the flame then patty is ready for burger.
2. Heat the pan, add butter then toast the bread both sides. Then add butter and toast round shaped patties both sides.
3. To the toasted bread apply ranch and tomato sauce ,patty and tomato slices, cucumber slices, onion slices, lettuce and cover it 
4. Veg burger is ready.

Vuppudu pindi

Ingredients	Quantity
Rice rava	2 glasses
Green chili	6
Curry leaves	Few
Chana dal	1 table spoon
Black gram	1 table spoon
Soaked whole moong dal	½ cup
Grated coconut	¼ cup
Mustard seeds	1 table spoon
Salt	To taste
Oil	4 table spoon

Preparation method

1. Soak the moong dal in water for 3 to 4 hours then remove the water keep it aside
2. Heat the pan, add oil to fry then add Chana dal, fry until red color then add black gram, mustard seeds, green chili, curry leaves and fry it for 2 minutes then add moong dal fry it for 1 minute then add 4 glasses of water and add grated coconut, salt .when the water is boiled add rice rava and stir it slowly and cook it on medium flame and cook it for 15 to 20 minutes. When the rava is cooked then switch off the flame
3. You can serve it with hot and coconut chutney or any pickle. 

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