Tomato bajji

Ingredients	Quantity
Tomatoes	7 to 8
Corn poha	1 cup
Puffed rice	1 cup
Chopped onion	1 cup
Chat masala	1 table spoon
Red chili powder	1 tea spoon
Green chili	3
Coriander leaves	Few
Basin	1 cup
Rice flour	2 table spoon
Salt	To taste
Cooking soda	¼ tea spoon
Lemon juice	To taste
Dry roast peanuts	2 table spoon
Oil	Deep fry

Preparation method

1. Heat the pan add oil to fry then add corn poha in deep fry and keep it aside
2. Take a wide bowl add basin, rice flour, salt, cooking soda, red chili powder and mix it likebajji dough.
3. Then in the same pan, add oil to fry. Then put the tomato into the bajji batter and put it in the oil and fry it on medium flame untill golden color and keep it aside.
4. Take a wide bowl add fried corn poha, puffed rice,salt, red chili powder, chat masala powder, peanuts and mix it well then add chopped onion , coriander leaves and lemon juice, mix it well.
5. Then cut tomato bajji into two halves.Then remove the seeds carefully. Then stuff the prepare mixture into the tomato bajji. Then it is ready to serve. Very tasty. 

Dal kichidi

Ingredients	Quantity
Rice	1 glass
Tour dal	1 cup
Whole garam masala	1 table spoon
Mixed vegetables	1 cup
Coconut milk	1 glass
Water	2 glass water
Garam Marsala powder	1 tea spoon
Dania cumin powder	½ tea spoon
Cumin seeds	1 tea spoon
Curry leaves	Few
Salt	To taste
Butter &ghee	3 table spoon

preparation method 

1. Wash the rice and tour dal for 2 to 3 times and remove the water. keep it aside.
2. Heat the pan add oil and ghee to fry.Than put whole garam masala fry it for 1 minute then add mixed vegetables fry it for 2to 3 minutes then fry Dania, cumin powder and garam masala powder then add coconut milk,water and mix it well and boil it for 10 minutes. When the water is boiled then add rice and tour dal and mix it well and cover the lid for 15 minutes. When the rice is cooked then switch off the flame.
3. You can serve it with breakfast or lunch.

Cluster beans cabbage coconut curry (goru chikkudu, cabbage kobbari curry)

Ingredients	Quantity
Chopped cluster beans	1 cup
Chopped cabbage	1 cup
Green peas	1 cup
Grated coconut	½ cup
Green chili	3
Curry leaves	Few
Black gram	1 tea spoon
Chana dal	1 tea spoon
Mustard seeds	1 tea spoon
Red chilies	4
Oil	2 table spoon
Salt	To taste
Turmeric	Pinch
Cumin seeds	1 tea spoon

Preparation method

1. Wash the cluster beans, and cabbage, green peas and add water, salt turmeric and boil it or 5 minutes then squeezing keep it aside.
2. Heat the pan add oil to fry then add Chana dal until fry red color then add black gram, mustard seeds cumin seeds fry it for 1 minute then add green chili, curry leaves, red chili fry it for 1 minute then add turmeric, and add grated coconut fry it 2 minutes then add squeezing vegetables salt add it and mix it and cook it for 3 more minutes then switch off the flame.
3. You can serve it with hot plain rice or chapatti.  

Onion vada

Ingredients	Quantity
Black gram	1 glass
Salt	To taste
Chopped onion	1 cup
Green chili	5
Ginger	¼ inch
Coriander leaves	Few
Oil	To deep fry
Pepper powder	1 teaspoon

Preparation method

1. Wash the black gram and soak it for 6 hours and peel the skin keep it aside.
2. Add Green chili, ginger, coriander leaves and make it a smooth paste.
3. Add black gram, little bit of water and grind it to a coarse paste and add salt pepper powder, green chili paste, onions and mix it well. Then vada batter is ready.Tip:Batter should be little hard then it wont suck more oil.
4. Heat the pan add oil to fry then make vada and put it  in the oil until golden brown color and transfer it to tissue paper.
5. You can serve it with coconut chutney or sambar. 

Coconut milk with mixed veg curry

Ingredients	Quantity
Chopped potato	1 cup
Chopped carrot	1 cup
Chopped beans	½ cup
Green peas	1 cup
Gasa gasaalu (poppy seeds)	1 table spoon
Grated coconut	½ cup
Garlic	5
Green chili	3
Pepper powder	1 tea spoon
Garam masala powder	1 tea spoon
Coconut milk	½ cup
Cumin seeds	1 tea spoon
Mustard seeds	1 tea spoon
Salt	To taste
Oil	2 table spoon
Coriander leaves	few

Preparation method

1. Put the mixer jar and add poppy seeds, pepper corns, garlic cloves, garam masala grated coconut, green chili grind it into a smooth paste.
2. Heat the pan add oil to fry then add mustard seeds, cumin seeds, curry leaves fry it for 1 minute then add all mixed vegetables, salt, and add turmeric mix, and cook it for 5 minutes then add grind the paste little bit water mix it well and cook it on medium flame for 5 minutes then add coconut milk mix it well and cook it for 5 minutes then switch off the flame garnish with coriander leaves
3. You can serve it with chapatti or Pori very tasty and healthy.. 

Dosakaya nupindi avakai (cucumber)

Ingredients	Quantity
Cucumber (dosakaya)	1
Red chili powder	1 cup
Salt	¼ tea spoon
Mustard seeds powder	2 table spoons
Sesame seeds powder	½ cup
Oil	3 table spoon
Fenugreek powder	1 tea spoon

preparation method

1. Wash the cucumber cut into medium size pieces.
2. Take a wide bowl add all ingredients mix it well. Finally add oil mix it well
3. This pickle is dry roast glass air tight container. One day after this pickle is very tasty.
4. You can serve it with hot plain rice or dosa.

Green sorrel leaves pulusu (chukka kura pulusu)

Ingredients	Quantity
Green sorrel leaves (chukka kura)	1 bunch
Green chili	3
Red chili powder	1 tea spoon
Mustard seeds	1 tea spoon
Fenugreek seeds	½ tea spoon
Hinge	¼ tea spoon
Turmeric	Pinch
Tamarind juice	To taste
Rice flour	2 table spoon
Salt	To taste
Oil	1 table spoon
Dry roast sesame seeds powder	2 table spoon

Preparation method

1. Wash the green sorrel leaves cut into small pieces, and green chili cut into long slices.
2. Take a bowl add water chopped green sorrel leaves, salt, tamarind juice, turmeric, green chilies and cook it for 15 minutes.
3. Heat the pan add oil to fry then add mustard seeds, fenugreek seeds fry it for 1 minute then add red chili powder, hinge fry it well then put it into pulusu mix it well and then take small bowl add rice flour add little bit of water mix it liquid and add it into pulusu and cook it for 5 more minutes then add sesame seeds powder mix it well and cook it for 3 more minutes then switch off the flame
4. You can serve it with hot plain rice with oil.
5. Note;  Green sorrel leaves are sour  if you don’t want tamarind juice avoid it. If you need it add the tamarind juice. Very tasty.