Panasa pottu curry

Ingredients	Quantity
Panasa pottu (jack fruit)	2 cups
Green chili	5
Red chili	5
Chana dal	1 table spoon
Black gram	1 table spoon
Mustard seeds	1 table spoon
Cashew nuts	1 table spoon
tamarind juice	To taste
Mustard seeds powder	2 table spoon
Oil	3 table spoon
Salt	To taste
Turmeric	Pinch
Curry leaves	feww

Preparation method

1. Wash the jack fruit pieces then grind it coarse powder and add apply oil, turmeric salt mix it keep aside.
2. Then cook it for 2 whistles. Let it cool the pressure then squeezing it aside.
3. Heat the pan add oil to fry  then add all seasonings fry it well then add green chili, curry leaves, red chilly fry it well . Then add squeezing jack fruit, salt mix it and cook it for 5 minutes. Then add tamarind paste mix it and cook it well. Then switch off the flame. Finally add mustard seeds pastes mix it well.
4. This is very tasty and healthy with rice. Or chapatti. 

Dondakaya masala curry

Ingredients	Quantity
Tindoora (dondakayalu)	250 grams
Onion slices	1
Green chili	4
Ginger garlic paste	1 table spoon
Peanuts	1 table spoon
Sesame seeds	1 table spoon
Dry coconut powder	1 table spoon
Turmeric	Pinch
Salt	To taste
Red chili powder	1 table spoon
Tamarind juice	To taste
Coriander leaves	Few
Oil	3 table spoon

Preparation method

1. Wash the dondakaya and cut it into slices then add turmeric, salt then cook it for 1 whistle and keep it aside.
2. Heat the pan add peanuts sesame seeds, dry coconut fy it well . then grind it a coarse paste keep it aside.
3. Heat the pan, add oil to fry then add sliced onions, green chili fry them well. Then add ginger garlic paste, turmeric salt mix it and stir it well. Then add grinded paste, red chili powder mix it and cook it for 5 minutes then add cooked dondakaya mix it and stir it well .and cover the lid for 10 minutes then switch off the flame. Finally add garnish with coriander leaves.
4. This is very tasty for roti chapatti.

Coconut milk with vermacelli biryani

Ingredients	Quantity
Vermicelli	1 glass
Coconut milk	11/2 glass
Ginger garlic paste	1 table spoon
Mixed vegetables	1 cup
Onion slices	½ cup
Green chili	4
Garam masala powder	1 table spoon
Salt	To taste
Turmeric	Pinch
Oil	3 table spoon

Preparation method

1. Heat the pan add vermicelli fry it for light golden brown color. Then keep it aside.
2. Heat the pan add oil to fry then add onion slices green chili fry it for 3 minutes then add green chili paste fry it well. Then add mixed vegetables fry it then add salt garam masala, turmeric mix it well.
3. Then add coconut milk boil it for 10 minutes, then add fried vermicelli mix and cook it for 15 minutes then switch off the flame.

Carrot cake

Ingredients	Quantity
Maida	1 cup
Sugar	1 cup
Grated carrot	½ cup
Baking powder	1 table spoon
Baking soda	¼ tea spoon
Butter	1 stick
Cinnamon powder	1 tea spoon
Eggs	2
Milk	¼ cup
Vanilla essence	1 tea spoon

Preparation method

1. Take a wide bowl add Maida baking powder, baking soda, cinnamon powder mix it and keep it aside.
2. Take another bowl add egg beaten it then add butter sugar mix it and again beaten it well. Then add grated carrot milk mix it well. Finally add vanilla essence mix it and 1 more time beaten it well. And add dry ingredients mix it well.
3. Then take a cake pan and apply butter, and sprinkle flour then put the batter into the cake pan.
4. Then put it into oven for 375 degree for 1 hour. Then check it into tooth pick.

Kala jamun

Ingredients	Quantity
Gulab jamuns packet	1
Sugar	600 grams
Cardamom powder	1 tea spoon
Food color	Pinch
Oil or ghee	Deep fry
Milk	¼ cup

Preparation method

Take jamun mix in a bowl and mix well so there is no lumps.  Know add milk make it into soft dough.

Take ¼ of the dough separately in a bowl and add in sugar, cardamom powder, and green color mix well.

Now divide both the dough into equal portions.

Take the white portion dough and press it slightly. Place the green ball in the center and cover it up.

Shape it into smooth round ball and then into long shape

Heat the pan, add oil to fry on medium heat fry the jamuns till they are golden drain and set aside.

After 5 minutes fry it again till it get black.

Now make the sugar syrup place sugar and water in a pan mix it and bring it to boil. Simmer till it turns sticky. Now drop the jamuns in the sugar syrup and let it steep in the syrup for 6 to 8 hours.

Reheat the syrup often to keep the syrup warm so the jamuns will absorb the syrup a lot faster.

You can serve it hot very tasty

Ingredients	Quantity
Gulab jamuns packet	1
Sugar	600 grams
Cardamom powder	1 tea spoon
Food color	Pinch
Oil or ghee	Deep fry
Milk	¼ cup

Preparation method

Take jamun mix in a bowl and mix well so there is no lumps.  Know add milk make it into soft dough.

Take ¼ of the dough separately in a bowl and add in sugar, cardamom powder, and green color mix well.

Now divide both the dough into equal portions.

Take the white portion dough and press it slightly. Place the green ball in the center and cover it up.

Shape it into smooth round ball and then into long shape

Heat the pan, add oil to fry on medium heat fry the jamuns till they are golden drain and set aside.

After 5 minutes fry it again till it get black.

Now make the sugar syrup place sugar and water in a pan mix it and bring it to boil. Simmer till it turns sticky. Now drop the jamuns in the sugar syrup and let it steep in the syrup for 6 to 8 hours.

Reheat the syrup often to keep the syrup warm so the jamuns will absorb the syrup a lot faster.

You can serve it hot very tasty

menthi pakoda

Ingredients	Quantity
Basin (sanaga pindi)	1 cup
Chopped fenugreek leaves	½ cup
Chopped small onion	¼ cup
Green chili	3
Red chili powder	1 tea spoon
Crushed garlic	1 table spoon
Turmeric	Pinch
Cooking soda	Pinch
Spring onions	3 table spoons
Oil	To deep fry
Hinge	Pinch
Ajwain	1 tea spoon
Cumin seeds	1 tea spoon
Salt	To taste
Hot oil	2 table spoons

Preparation method

1. Take a wide bowl add basin flour, and all ingredients mix it well. Then add hot oil mix it and add water mix it make a pakodi batter.
2. Heat the pan add oil to fry then prepare round shape small balls and put it into the oil for medium flame and  fry it  golden  brown color.
3.  
4.