Vusirikaya chutney (goose berry)

Ingredients	Quantity
Goose berry (vusirikaya)chutney	1 cup
Green chili	4
Coriander leaves	1 bunch
Red chili	4
Mustard seeds	1 tea spoon
Fenugreek powder	½ tea spoon
Oil	2 table spoon
Hinge	¼ tea spoon
Salt	To taste

Preparation method

1. Heat the pan add oil to fry then add mustard seeds until fry then fry fenugreek powder, red chilies then add hinge then switch off the flame then grind it coarse powder.
2. Take the mixer grinder and add green chili, coriander leaves, red chilies, seasoning powder grind it to coarse paste then add vusirikaya chutney.Mix it and grind it to smooth paste.
3. Ready to serve vusirikaya chutney..
4. Very tasty, and healthy chutney. With hot plain rice

Cauliflower mixed veg paratha

Ingredients	Quantity
Grated  cauliflower	1 cup
Grated mixed vegetables	1 cup
Green chili, garlic paste	1 table spoon
Garlic cloves	5
Ajwain	1 tea spoon
Salt	To taste
Wheat flour	3 cups
Ghee or oil	To taste.
Chopped onion	½ cup
Coriander leaves	Few
Dania jeera powder	1 table spoon

1. Preparation method
2. mixed vegetables (carrot,beans,sweet corn, capsicum,green peas)
3. Heat the pan add oil to fry then add grated cauli flower fry it for 2 minutes then add green chili paste ajwain fry it for 1 minute then switch off the flame.
4. Take a wide bowl add wheat flour, salt, fried cauli flower, grated mixed vegetables, onions, Dania jeera powder and add corianderleaves,1 table spoon of oil and add little bit of water mix it into a chapatti dough then prepare round shape balls keep aside.
5. Then you take a rolling pin and make a chapatti and put it on the chapatti pan and apply oil or ghee. When one side is roasted and then turn to the other side and when that side is roasted to. And the paratha is ready to be serving
6. You can serve it paratha with any curd chutney very tasty and healthy... 

Benda Kaya Vulli Karamu Curry (Okra)

Ingredients	Quantity
Banda kaya(okra)	2 cups
Onion	1
Red chili	5
Cumin seeds	1 table spoon
Oil	2 table spoon
Salt	1 table spoon

Preparation method

1. Wash the benda kaya and cut it into round circles and keep it aside.
2. Add Onion, red chili, cumin seeds grind it into coarse paste
3. Put benda kaya pieces in the microwave for 2 to 3 minutes.
4. Heat the pan add oil to fry then add banda kaya fry it for 15 minutes then add salt onion paste ,mix it well and fry it for 10 more minutes then switch off the flame.
5. You can serve it with hot plain rice with ghee or chapatti.. 

Appalu

Ingredients	Quantity
Rice flour	1 glass
Jaggery	1 glass
Water	1 glass
Grated coconut	2 table spoon
Oil	To deep fry

Preparation method

1. Take a bowl add water and jaggery and boil.when the jaggery is melted,add rice flour mix it and switch off the flame and stir mix it without lumps and add 2 table spoon of oil.keep it aside then add grated coconut and mix it well.
2. Heat the pan add oil to fry then take a polythene cover and apply oil on top and make round shape vada on the polythein cover and put it in the oil.Fry it until golden brown color on medium flame.Then transfer it to tissue paper.
3. You can prepare this dish in festival time or snack time.

Mint fried rice

Ingredients	Quantity
Basmati rice	2 cups
Mixed vegetables	1 cup
Mint leaves	1 bunch
Green chili	5
Ginger garlic paste	1 table spoon
Pepper powder	½ table spoon
Whole garam masala	1 table spoon
Salt	To taste
Oil &ghee	3 table spoon

Preparation method

1. Wash the basmati rice and soak it for 30 minutes then cook it for 2 whistles. And keep it a side.
2. Whole garam masala (cloves, shajeera, bay leaves, cinenamanstick, cardamoms)
3. Heat the pan add oil and ghee to fry then add whole garam masala fry it for 1 minute then add ginger garlic paste until fry then add green chili, pepper powder, mint leaves fry it for 1 minute then add  mixed vegetables fry it for 5 minutes then add cooked rice mix it well. Then switch off the flame.
4. You can serve it with hot with onion raitha very tasty and healthy.

Dondakaya Vamu Karamu Curry (Tindora)

Ingredients	Quantity
Tindora (dondakayalu)	1 cup
Dania seeds(danialu)	1 tea spoon
Chana dal	1 tea spoon
Black gram	1 tea spoon
Ajwain (vaamu)	1 tea spoon
Red chili	6
Oil	3 table spoon
Grated coconut	2 table spoon
Fenugreek seeds	5to6 seeds
Mustard  seeds	½ tea spoon
Salt	To taste

Preparation method

1. Heat the pan add oil to fry then fry Channa dal until red color then add black gram, Dania seeds, red chili, mustard seeds, fenugreek seeds,Ajwain and fry it for 1 minute then switch off the flame.
2. Let the seasoning cool down then grind it into coarse powder.
3. Wash the tindora and cut it into long slices and keep it aside.
4. Heat the pan add oil to fry then add tindora ,fry it and cover the lid on medium flame for 15 minutes then add salt and cook it for 5 more minutes then add grinded powder mix and add grated coconut ,stir it well and cook it for 3 minutes then switch off the flame
5. You can serve it with hot plain rice or chapatti. 

Sweet chakra pongali

Ingredients	Quantity
Rice	1 cup
Yellow moong dal	1 cup
Jaggery	11/2 cup
Cardamom powder	1 table spoon
Dry fruits	Few
Ghee	¼ cup
Chopped coconut pieces	½ cup
Milk	1 cup

Preparation method

1. Wash the rice and moong dal and add 5 cups of water and cook it for 3 whistles.
2. Let it cool down the pressure and mashed keep it and add milk, jaggery, carda mom powder mix it well and cook it for 5 more minutes then switch off the flame
3. Heat the pan add ghee to fry then add chopped coconut pieces,  fry it for red color then add dry fruits fry it for 1 minute and switch off the flame. Then put it in sweet pongal and mix it well. Then ready to serve chakra pongal.
4. This is very tasty and healthy sweet in festivals.you can serve it with hot.