Pumpkin sambar

Ingredients	Quantity
Pumpkin pieces	1 cup
Mixed vegetables	1 cup
Drum sticks	1 cup
Grated coconut	2 table spoon
Green chili	4
Red chili powder	1 tea spoon
Sambar powder	3 table spoon
Cumin seeds	1tea spoon
Mustard seeds	1 tea spoon
Fenugreek seeds	1 tea spoon
Hinge	Pinch
Turmeric	Pinch
Tamarind juice	To taste
Salt	To taste
Jaggery	To taste
Oil	2 table spoon
Tour dal (tour dal ¾ Chana dal ¼ cup)	1 cup

Preparation method

1. Mixed vegetables (bottle guard, eggplant, okra, tomato, onion, carrot drum sticks, and radish)
2. Cook the tour dal and Chana dal pumpkin pieces turmeric and add water put into the pressure cooker for 3 whistles.
3. Let it cool down the pressure grind it into a smooth paste keep it aside.
4. Take a wide bowl and add mixed vegetables, green chilies, salt turmeric, water, and tamarind juice and cook it for 20 minutes. Then add grind the paste and add sambar powder, jaggery, grated coconut mix it well and cook it for 5 more minutes.
5. Heat the pan add oil to fry then add mustard seeds, cumin seeds, fenugreek seeds fry it for 1 minute then add hinge garlic cloves fry it for one minute then add red chili powder fry it for 1 minute then switch off the flame and put it in the samba and stir it well and cook it for 3 more minutes than garnish with coriander leaves, curry leaves.
6. You can serve it with hot plain rice or idly.  

Samiya mixed veg pakodi (vermicilli)

Ingredients	Quantity
Boiled semiya (vermicelli)	1 cup
Grated cabbage	½ cup
Grated bell pepper	¼ cup
Onion slices	1 cup
Chopped beans	½ cup
Ginger green chili paste	2 table spoon
Red chili powder	1 tea spoon
Salt	To taste
Rice flour	2 table spoon
Basin	1 cup
Oil	To deep fry
Curry leaves	few

Preparation method

1. Take a wide bowl, add all ingredients mix it well then add hot oil 2 table spoon and mix it well
2. Heat the pan, add oil to fry then add small pakodies put it in the oil slowly on medium flame. And fry it for golden brown color and transfer it to tissue and then serve.
3. Then ready to serve semiya mixed veg pakodi. 

Carrot kheer

Ingredients	Quantity
Grated carrot	1 cup
Custard powder	3 table spoon
Dry fruits	½ cup
Milk	1 cup
Ghee	2 table spoon
Vanilla essence	1 table spoon

Preparation method

1. Dry fruits (cashew, almonds, raisins)
2. Heat the pan add ghee  and add  dry fruits fry it for 2 minutes then add grated coconut fry it for 5 minutes and transfer to plate
3. Take a bowl, add milk and boil it for 5to 10 minutes.
4. Take a small bowl and add custard powder and little bit warm milk and mix it liquid and keep it aside.
5. When the milk is boiled and add  prepare the liquid mix it and cook it until thick ness then add grated carrot, fried dry fruits, and add vanilla essence mix it well and cook it for 3 more minutes then switch off the flame. Let it cool down put it in the refrigerator.
6. You can serve it with cool .

Coriander leaves pulihora

Ingredients	Quantity
Boiled rice	1 cup
Red chili	4
Green chili	4
Ginger, coriander leaves paste	2 table spoons
Black gram	1 tea spoon
Chana dal	1 tea spoon
Mustard seeds	1 tea spoon
Turmeric	Pinch
Hinge	Pinch
Lemon juice	To taste
Salt	To taste
Peanuts	1 table spoon
Curry leaves	few

Preparation method

1. Wash the coriander leaves and ¼ inch ginger, grind it into a paste.
2. Heat the pan add oil to fry then add Chana dal until fry red color then black gram, mustard seeds, peanuts fry it for 2 minutes then add red chili, coriander paste green chili, fry it for 2 minutes then add salt turmeric mix it and then add boiled rice stir it well and switch off the flame .Finally add lemon juice mix it well. Then coriander pulihora is ready to serve.
3. you can serve it ready

Tomato fenugreek leaves pappu

Ingredients	Quantity
Fenugreek leaves	1 bunch
Tomato	2
Tour dal	1 cup
Garlic pods	8
Green chili	4
Red chili powder	1 tea spoon
Mustard seeds	1 tea spoon
Black gram	1 tea spoon
Cumin seeds	1 tea spoon
Salt	To taste
Oil	2 table spoon
Hinge	Pinch
Turmeric	pinch

Preparation method        

1. Wash the fenugreek leaves 2 to 3 times and cut into small pieces keep it aside. And tomato cut into small pieces keep it aside.
2. Cook the tour dal and fenugreek leaves and add chopped tomato and 2 cups of water, turmeric mix and put it in the pressure cooker for 3 whistles.
3. Then cool down the pressure and transfer to bowl, keep it aside.
4. Heat the pan add oil to fry then add black gram fry until red color then add cumin seeds, mustard seeds, fry it for 1 minute then add green chili, garlic cloves, red chili powder, and add hinge fry it well. Then add cook the dal, salt mix it well and cook it for 5 minutes then switch off the flame.
5. You can serve it with hot plain rice  with ghee.
6.  

Poha upma (atukulu)

Ingredients	Quantity
Thick poha (atukulua)	2 cups
Chana dal	1 tea spoon
Black gram	1 tea spoon
Mustard seeds	1 tea spoon
Green chili	3
Curry leaves	Few
Pepper powder	¼ tea spoon
Grated coconut	½ cup
Salt	To taste
Oil	2 table spoon
Chopped onion	1/4 cup
Coriander leaves	few

Preparation method

1. Wash the atukulu in warm water for 2 minutes. Then squeezing, keep it aside.
2. Heat the pan add oil to fry then Chana dal until fry red color then add black gram, mustard seeds, fry it for 1 minute then add onion, green chili, curry leaves and add salt fry it for 3 minutes, then add pepper powder and add poha mix it and stir it well.  And switch off the flame then add grated coconut, dry roast cumin powder mix it well. Then garnish with coriander leaves.
3. You can serve it breakfast. Kids like it very much.

Sweet corn chat

Ingredients	Quantity
Boiled sweet corn	1 cup
Chopped tomato	½ cup
Chopped onion	½ cup
Green chili	2
Tomato ketch up	2 table spoon
Pepper powder	1 tea spoon
Salt	To taste
Coriander leaves	Few
Chat masala	1 table spoon
Lemon juice	To taste

Preparation method

1. Take a wide bowl add all ingredients mix it well.
2. This is very tasty and healthy chat.