Dry fruit chikki

Ingredients	Quantity
Dry roast almonds	1 cup
Dry roast cashew	1 cup
Dry roast sesame seeds	½ cup
Sugar	11/2  cup
Ghee	1 table spoon

Preparation method

1. Grind the almonds, cashews; sesame seeds grind it into a coarse powder. Keep it aside.
2. Heat the pan and add sugar mix it and stir continuously. When sugar is melted then add dry fruit powder mix it well.
3. Then take a plate and apply ghee transfer it chikki.Let it cool down then cut it into shapes.
4. You can serve it very tasty and healthy. Kids like it very much. 

Peanut chikki

Ingredients	Quantity
Dry roast peanuts	1 cup
Sugar	1 cup
Ghee	1 table spoon

Preparation method

1. Heat the pan, add sugar to it and mix it stir continuously. Then sugar is melted add peanuts mix it well.
2. Then take a bowl, add apply to ghee and transfer it to plate.
3. This is very tasty and healthy snack. Kids like it very much.

Eggplant tomato curd chutney

Ingredients	Quantity
Eggplant (big)	1
Curd	1 cup
Green chili coriander leaves paste	1 tea spoon
Tomato	2
Chana dal	1 tea spoon
Mustard seeds	1 tea spoon
Black gram	1 tea spoon
Hinge	Pinch
Salt	To taste
Turmeric	Pinch
Oil	1 table spoon

Preparation method

1. Wash the eggplant apply oil to it and put it on the stove, when one side is done then turn it another side, after done both sides switch off the flame.
2. Let it cool down peel the skin and mashed the eggplant keep it aside
3. Take a bowl add beaten curd, and salt turmeric, and add green chili paste mix it well.
4. Heat the pan add oil to fry then  add Chana dal, until fry red color then add black gram, mustard seeds, and hinge fry it well . Then switch off the flame. And transfer to plate.
5. In the same pan add oil to fry then add tomatoes, add pinch of salt   fry it for 5 minutes. Then switch off the flame.
6. Let the tomatoes cool down, and fried the seasonings and put it in the curd mix it well.
7. You can serve it with plain rice.
8. . 

Bell pepper curry

Ingredients	Quantity
Bell pepper	3
Onion medium	1
Salt	To taste
Tomato	2
Curry powder	3 table spoon
Oil	1 table spoon

Preparation method

1. (I already mentioned curry powder in my blog)           
2. Wash the bell pepper cut into long slices keep it aside.
3. Onion cut into long slices keep it aside
4. Heat the pan add oil to fry then add bell pepper fry and cover the lid for 5 minutes, then add onions, tomatoes fry it for 5 minutes then add salt, curry powder mix it well and fry it for 3 more minutes then switch off the flame.
5. You can serve it with hot plain rice or chapatti. 

Gunta pongadalu

Ingredients	Quantity
Dosa batter	2 cups
Chopped onion	½ cup
Chopped green chili	1 table spoon
Grated carrot	2 table spoons
Coriander ginger paste	1 table spoon
Cumin seeds	1 tea spoon
Salt	To taste

Preparation method

1. Mixed all ingredients in dosa batter and keep it aside.
2. Heat the gunta pongadala pan after that add oil to all of the holes and put it in 1 spoon of batter in each one then cover the lid for 2 to 3 minutes then turn it another side. Then transfer to plate. Serve to ready.
3. You can serve it coconut chutney or tomato chutney. 

Kitchen tips

1. Cover the papads in polythin cover and then put it in a rice tin or dal tin so they stay fresh.
2. I f you don’t want the bottom  part of the cooker  black when you are steaming idly add little bit of tamarind or the skin of lemon to the bottom so it doesn’t turn black.
3. If you put banana slices in butter milk for 30 minutes they can turn into crispy chips.
4. If you want more lemon or orange juice put the lemon or orange in the oven for 20 to 30 seconds. So you can get more juice.
5. If you want bitter lemon juice add a pinch of salt in it.
6.       If you boil vegetables in water, do not throw the water, keep it to make gravies.
7. After peeling onions cut in half and soak in water for about 10 minutes before cutting to avoid crying.
8. Soak almonds in a cup of boiling water for 10 minutes .the skin will peel off easily.
9. If you want potato fry crispy. First cut into small pieces then put it into microwave for 3to 4 minutes then you can fry. Then crispy and very tasty.
10. If you don’t want black potatoes after you cut the potatoes soak them in the water.so they don’t turn black.
11. Press the garlic bunch with your hand and when they separate, and then put them in the microwave for 2 to 3 minutes and then you can peel them very easily. 
12.      If you want potato fry crispy, first you cut into potato small pieces then put it in microwave for 2 to 3 minutes then you can fry crispy and tasty
13. If you want faster, cooking of tomato. Put it pinch of sugar.
14. If you want faster cooking of onion put it pinch of salt.
15. While peeling small onions, to avoid eye burning, put the small onions in water and then peel it.
16. Add a few drops of lemon juice in the water before boiling the rice to make rice whiter.

Tomato bath

Ingredients	Quantity
Dry roast sooji rava	1 glass
Chopped onion	1 cup
Chopped tomato	1 cup
Ginger green chili paste	1 table spoon
Curry leaves	Few
Coriander leaves	Few
Salt	To taste
Oil	2 table spoon
Chana dal	1 tea spoon
Black gram	1 tea spoon
Mustard seeds	1 tea spoon
Ghee	1 table spoon

Preparation method

1. Heat the pan add oil to fry then add Chana dal until fry red color then add black gram, mustard seeds, green chili paste, curry leaves fry it for 1 minute then add onions and add salt fry it for 3 minutes then add tomatoes fry it for 3 more minutes then add 2 and halt cups water   when the water is boiled   and put it into rava then stir it slowly and cover the lid for 5 minutes. Then remove the lid and put it ghee and garnish with coriander leaves.
2. You can serve it with hot upma and, with coconut chutney, or ginger chutney.