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.  

Kadai bhendi curry

Ingredients	Quantity
Okra pieces	1 cup
Chopped tomato	½ cup
Chopped onion	½ cup
Chopped bell pepper	2
Ginger garlic paste	1 tea spoon
Dania cumin powder	2 table spoons
Red chili powder	1 table spoon
Salt	To taste
Garam masala	¼ tea spoon
Coriander leaves	Few
Cumin seeds	1 table spoon
Oil	2 table spoons

Preparation method

1. Heat the pan, add oil to fry then add okra fry it for 5 minutes then keep it aside.
2.  In the same pan add oil, then cumin seeds, sauté, then add onions, salt, turmeric fry them well.
3. After that add ginger garlic paste fry well add tomatoes bell pepper mix it and stir them well and cover the lid for 5 minutes. Then add all spices mix it and cook it for 5 more minutes. Finally garnish with coriander leaves. You can serve with plain rice or naan roti. It is very tasty.
4.  

Banana flower curry (arati puvvu)

Ingredients	Quantity
Banana flower	2
Curry leaves	Few
Salt	To taste
Chana dal	1 tea spoon
Mustard seeds	1 tea spoon
Black gram	1 tea spoon
Green chili	3
Red chili flakes	1 table spoon
Turmeric	Pinch
Mustard seeds powder	1 table spoon
Tamarind paste	1 table spoon
Oil	1 table spoon

Preparation method

1. Peeled the banana flower and grind it into a coarse powder. Then wash it for 3 times. Then add salt turmeric and add water mix it and boil it for 10 minutes. Then switch off the flame.
2. Then drain it well and squeezing, and then keep it aside.
3. Heat the pan, add oil to fry then add all ingredients fry it for 5 minutes. after that add curry leaves, green chilies, red chili flakes fry them well and add squeezing banana flower, salt tamarind paste mix it and cook it for 5 more minutes then switch off the flame. Finally add mustard seeds powder mix it well.
4. This is very tasty and healthy curry. You can serve it with white rice.
5.  
6.  

Banana stem curry(doota curry)

Ingredients	Quantity
Banana steam	1
Curry leaves	Few
Chana dal	1 tea spoon
Black gram	1 tea spoon
Mustard seeds	1 tea spoon
Red chili flakes	1 tea spoon
Green chili	3
Mustard seeds powder	1 table spoon
Tamarind paste	1 table spoon

Preparation method

1. Banana steam cut it into small pieces and put it into butter milk and soak it the steam pieces it for 30 minutes.
2. Then add water and turmeric, salt mix it and cook it for 15 minutes. Then switch off the flame. And then squeezing it keep it aside.
3. Heat the pan add oil to fry then add all ingredients fry it well then add green chili, curry leaves red chili flakes fry them well after that add squeezing banana steam, salt, tamarind paste turmeric mix it and cook it for 5 minutes. Then switch off the flame.
4. Finally add mustard seeds powder mix it well
5. You can serve it with white rice it is very tasty.
6.  

Aloo cashew cutlets

Ingredients	Quantity
Cooked potato	2
Cashews	¼ cup
Chopped ginger	1 table spoon
Chopped green chili	1 table spoon
Salt	To taste
Cumin seeds	1 tea spoon
Butter	2 table spoon
Oil	1 table spoon
Chat masala powder	1 table spoon
Chopped coriander leaves	few

Preparation method

1. Heat the pan, add oil to fry then add cumin seeds, fry well. Then add cashew pieces, ginger, green chili, fry it and stir it well then add mashed potato, salt  chat masala powder mix it well. Then garnish with coriander leaves.
2. Heat the chapatti pan and add round shape cutlets put it into the pan and apply butter to both sides. Fry it for golden brown color
3. It is very tasty with tomato ketch up.