Rava kesari

Ingredients	Quantity
Sooji rava	1 cup
Sugar	¼ cup
Dry fruits	½ cup
Ghee	2 table spoon
Cardamom  powder	1 tea spoon

Preparation method

1. Take a bowl add sooji rava fry it for 2 minutes then transfer it to a plate.Keep it aside.
2. In the same bowl add sugar and 21/2 cups of water and stir it continuously. When the sugar is melted add rava.Mix it slowly and continuously on medium flame.Mix cardamom powder well.
3. Heat the pan add ghee to fry then add dry fruits and fry it for 1 minute then switch off the flame and put it in the Prasadam.
4. You can serve it in festival time. Very tasty.. 

vankaya banda pachadi (eggplant)

Ingredients	Quantity
Eggplant (big)	1
Chopped onion	1 cup
Chopped tomato	1 cup
Green chili	4
Red chili	4
Chana dal	1 tea spoon
Black gram	1 tea spoon
Mustard seeds	1 tea spoon
Hinge	Pinch
Turmeric	Pinch
Tamarind	To taste
Salt	To taste
Oil	1 table spoon
Coriander leaves	few

1. Preparation method

1. Apply oil to the eggplant and grill it for 15 minutes then keep it aside.
2. Let it cool down and Smash it well.
3. Heat the pan, add oil to fry then add all seasonings fry it well, and transfer to plate. In the same pan add oil then add onions, fry it for 3 minutes then add tomatoes and turmeric, salt, green chili mix it and fry it for 3 more minutes then switch off the flame
4. Add fried tomato, and onions, tamarind coriander leaves grind it coarse paste then add smashed eggplant.Mix it and grind it again  then add all seasonings mix it well.
5. You can serve it with hot plain rice with oil.. 

okra curd chutney (bendakaya)

Ingredients	Quantity
Chopped okra (benda kaya)	2 cups
Curd	1 cup
Green chili	4
Mustard seeds powder	1 tea spoon
Grated coconut	¼ cup
Hinge	Pinch
Salt	To taste
Chana dal	1 tea spoon
Mustard seeds	1 tea spoon
Black gram	1 tea spoon
Red chili powder	1 tea spoon
Curry leaves &coriander leaves	Few
Oil	2 table spoon

Preparation method

1. Beat the curd and then put it aside. Chopped okra put it on a plate and microwave for 2 to 3 minutes
2. Put the mixer grinder and add mustard seeds powder, green chili, coconut mix it smooth paste and mix it into the curd. And add salt, turmeric mix it well.
3. Heat the pan add oil, to fry then add okra fry it for red color then switch off the flame. And transfer to bowl. The same pan add oil and add Chana dal until fry then add black gram mustard seeds, curry leaves red chili powder hinge fry it well and mix it into the curd and add fried okra stir it well. Then garnish with coriander leaves.
4. you can serve it with hot plain rice or chapatti.  

Anapakaya Pesara Pappu

Ingredients	Quantity
Bottle guard pieces	2 cups
Yellow moong dal	1 cup
Cumin seeds	1 tea spoon
Mustard seeds	1 tea spoon
Black gram	1 tea spoon
Green chili	3
Chopped ginger	1 tea spoon
Curry leaves	Few
Red chili powder	1 tea spoon
Salt	To taste
Oil	1 table spoon
Turmeric	Pinch
Coriander leaves	few

Preparation method

1. Wash the bottle guard and moong dal and cook it in pressure pan for 1 whistle then switch off the flame.
2. Let the pressure cool down ,add turmeric, salt and mix it well.
3. Heat the pan add oil to fry then add black gram until fry then add mustard seeds, cumin seeds, hinge ,green chili, curry leaves, ginger fry it for 1 minute then add red chili powder fry it  and add smashed cooked dal and cook it for 5 minutes then switch off the flame. Then garnish with coriander leaves.
4. Serve it with hot plain rice with ghee or chapatti.Looks and tastes YUMMY!

Rasagulla

Ingredients	Quantity
Whole milk	½ gallon
Lemon juice	¼ cup
Sugar	11/2  cup
Water	4 cups

Preparation method

1. Take a wide bowl, add milk and boil it for 20 minutes then switch off the flame. Then add lemon juice.Mix it until milk separates into paneer and water. Take out the paneer and filter it in a soft cloth. And then put the paneer with the cloth in cold water. After that rub the paneer so it turns smooth.
2. Then you prepare round balls and keep it aside.
3. Take a pressure cooker add sugar and water.Mix it well.When the water  starts to boil add paneer balls and cover the lid for 1 whistle  then the paneer puffs up.
4. Then rasa gulla is ready to serve. Transfer to bowl let the cool down and keep it in refrigerator.
5. This is very tasty desert.. 

Cabbage Mixed Veg Patoli

Ingredients	Quantity
Senagalu	2 cups
Grated  cabbage	1 cup
Ginger	1 inch piece
Green chili	4
Cumin seeds	2 table spoon
Curry leaves	Few
Chopped onion	1 cup
Mixed vegetables	1 cup
Oil	2 table spoon
Salt	To taste
Red chili powder	1 tea spoon
Mustard seeds	1 tea spoon
Black gram	1 tea spoon
Garlic pieces	few

Preparation method

1. Soak Senegalu for overnight in water. Then remove the water keep it a side
2. Add senagalu, green chili, ginger,cumin seeds, salt and grind it to a coarse paste.
3. Then steam senagalu for 20 minutes. Let it cool down then grind it coarse powder keep it aside.
4. Heat the pan add oil to fry then fry mustard seeds, cumin seeds, black gram then add red chili powder, curry leaves then add onions fry it for 2 minutes then add mixed vegetables, grated cabbage.Mix it and fry it for 5 minutes then add garlic pieces,grinded powder.Mix it well and fry it for 20 to 30 minutes, then curry will be very tasty.
5. This is very tasty and healthy recipe with white rice or chapatti very tasty. 

Prasadam senagalu

Ingredients	Quantity
Senagalu	2 cups
Cumin seeds	1 tea spoon
Red chili	3
Mustard seeds	1 tea spoon
Black gram	1 tea spoon
Curry leaves	Few
Oil	2 table spoon
Salt	To taste

Preparation method

1. Soak senagalu overnight in water. Remove the water keep it aside.
2. Heat the pan add oil to fry then add mustard seeds, black gram, cumin seeds, red chili fry it for 1 minute then add turmeric and add senagalu,salt  fry it for 20 minutes and cover the lid for 20 more minutes. Then switch off the flame.
3. This is very tasty and healthy snack.