Upma bonda

Ingredients	Quantity
Upma	1 cup
Oil	To deep fry
Basin	1 cup
Rice flour	2 table spoon
Cooking soda	Pinch
Salt	To taste
Ajwain	1 tea spoon
Red chili powder	1 tea spoon

Preparation method

1. Take a wide bowl add basin ,rice flour, salt red chili powder cooking soda ajwain mix it well then add water and make a bajji batter and keep it aside.
2. Take a upma and prepare small round balls.
3. Heat the pan add oil to fry then take upma balls and dip it basin batter and put it into the hot oil then fry it golden brown color. Then transfer it for tissue paper.
4. You can serve it with snack time very tasty.
5. you can serve with coconut chutney

Brussel sprouts curry

Ingredients	Quantity
Brussel sprouts	1 cup
Ginger garlic paste	1 table spoon
Dania cumin powder	1 table spoon
Salt	Taste
Red chili powder	1 table spoon
Chat masala	1 tea spoon
Curry leaves	2 stems
Black gram	1 tea spoon
Mustard seeds	1 tea spoon
Cumin seeds	1 tea spoon
Turmeric	¼ tea spoon

Preparation method

1. Wash the Brussel sprouts and grated it well. Then keep it aside.
2. Heat the pan add oil to fry then add  black gram, mustard seeds, cumin seeds fry it for 2 minutes, then add red chili , curry leaves fry it for 1 minute and add ginger garlic paste fry it well and add Brussel sprouts  fry it for 5 minutes . Then add salt, Dania cumin powder, red chili powder, chat masala mix it well and fry it for 3 more minutes. Then switch off the flame.
3. you can serve with chapatti or rice

Beet root paratha

Ingredients	Quantity
Grated beet root	1 cup
Chopped onion	½ cup
Chopped green chili	2
Garam masala	1 tea spoon
Dania cumin powder	1 tea spoon
Salt	To taste
Ajwain	1 tea spoon
Coriander leaves	Few
Wheat flour	2 cup
Oil	To taste

Preparation method

1. Take a wide bowl add wheat flour, salt oil mix it and water mix it prepare make chapatti dough and cover the lid for 30 minutes. Then prepare small round shape balls keep it aside.
2. Heat  the pan add onions fry it for 1 minute, then add salt, green chili, ajwain fry it well then grated beet root mix it and fry it 3 more minutes and add Dania cumin powder, garam masala powder mix it then switch off the flame
3.  Heat the chapatti pan then prepare chapatti and stuff it with  curry at middle then close the ends , and  roll it prepare round shape paratha  and put in chapatti pan and apply  oil and toast it both sides.
4. Then serve paratha with curd chutney very tasty and yummy.
5. .
6.             

Menthi beet root paratha

Ingredients	Quantity
Chopped fenugreek leaves	1 cup
Wheat flour	2 cups
Grated beet root	1
Chopped onion	½ cup
Chopped green chili	2
Ajwain (vaamu)	1 tea spoon
Dania cumin powder	1 tea spoon
Garam masala powder	1 tea spoon
Salt	To taste
Coriander leaves	Few
Oil	3 table spoons

Preparation method

1. Wash the fenugreek leaves and grind it into the paste.
2. Take a wide bowl, add wheat flour, salt, oil, fenugreek paste, mix it and add water to prepare chapatti dough and cover the lid for 30 minutes. Then prepare round shape small balls keep it aside.
3. Heat the pan add onions fry it for 1 minute then add salt, ajwain fry it well. Then add grated beet root fry it for 3 minutes then add Dania cumin powder, garam masala powder, chopped coriander leaves mix it well. Then switch off the flame. Then stuff is ready for paratha.
4. Heat the chapatti pan then prepare chapatti and stuff it with  curry at middle then close the ends , and  roll it prepare round shape paratha  and put in chapatti pan and apply  oil and toast it both sides.
5. Then serve paratha with curd chutney very tasty and yummy.   

Pani pori

Ingredients	Quantity
Pani pori	1 packet
Coriander mint paste	3 table spoons
Black salt	1 table spoon
Pani pori masala	1 table spoon
Chat masala	1 table spoon
Cooked Chana dal	1 cup
Boiled potato	1 cup
Tamarind juice	2 table spoon
Dates	4
Dania cumin powder	1 tea spoon
Red chili powder	1 tea spoon
Chopped coriander leaves	Few
Chopped onion	1 cup
Coriander leaves	few

Preparation method

pani

Take a wide bowl add water, and coriander mint paste black salt, chat masala, pani pori masala mix it well

Sweet chutney

Take a bowl add tamarind, date paste, jaggery, Dania cumin powder red chili powder salt and add water mix it well

Cooked potato, cooked chana dal

 Then serve it with,pori, sweet chutney, pani, water, onions, coriander leaves

 pani pori available in indian grossaries.

Akakarakaya fry

Ingredients	Quantity
Chopped akakarakaya	1 cup
Onion	1 cup
Salt	To taste
Oil	To taste
Red chili	5
Cumin seeds	1 tea spoon

 Preparation method

Heat the pan, add oil to fry then add akakarakaya and stir fry it then cover the lid for 5 minutes. Then add salt, and onions mix it and cover the lid for 5 more minutes. Then add red chili powder mix it and fry it for 3 more minutes then switch off the flame.

Red chili powder

Red chili, cumin seeds, salt mix it and grind it coarse powder.

You can serve it hot plain rice or chapatti very tasty and yummy.

Rasam (chaaru)

Ingredients	Quantity
cooked Tour dal water	1 cup
Water	2 cups
Green chili	2
Chopped tomato	3
Rasam powder	2 table spoons
Garlic	3
Pepper powder	1 tea spoon
Drumsticks	5
Chopped coriander leaves	Few
Curry leaves	1 stem
Salt	To taste
Tamarind juice	To taste
Cumin seeds	1 tea spoon
Mustard seeds	1 tea spoon
Fenugreek seeds	1 tea spoon
Red chili	4
Hinge	Pinch
Jaggery	To taste
Oil	1 table spoon

Preparation method

1. Take a wide bowl add all ingredients mix it and put it in the stove then boil it for 15 minutes.
2. Heat the pan add oil to fry then add mustard seeds, cumin seeds, fenugreek seeds red chili crushed garlic, hinge fry it for one minute then put it in the rasam. Then garnish with coriander leaves.
3. You can serve it with hot very tasty and yummy.

1. Rasam powder

1 cup Dania seeds, ½ cup tour dal. ¼ cup cumin seeds, and add 15 to 20 pepper corns add 5 dry curry leaves stems mix it grind it into a  coarse powder.