Oven baked Samosa

Ingredients:

• 2 onions, minced
• 2cups maida
• 1 tbsp coriander
• 1 tsp cumin
• 1/4 tsp pepper
• 4 potatoes, chopped into 1/2 inch pieces and boiled
• 1 cup  peas, thawed and drained
• 1/4 cup chopped fresh cilantro
• salt and pepper to taste
•  5tsps oil
• 2tspLime juice

Preparation:

1. Pre-heat oven to 400 degrees.
2. In a large skillet over medium high heat, saute the onions in a bit of oil until they are soft, about 6 to 8 minutes.
3. Add the coriander, cumin and crushed pepper, and cook for another minute. Add then add boiled and mashed potatoes, peas and cilantro, stirring to mix well. Season with a bit of salt,pepper and lemon juice. Remove from heat and keep aside.
4. Mix maida and pinch of salt with enough water and make a dough and now seperate dough in to equal portions like a small balls and roll them like chapathi and cut each chapathi in to halves and fold each halves like a cone and Place two or three tablespoons of the potato and peas mix in a cone, then close the final end.
5. Place each samosa on a baking sheet, and lightly brush the tops with  oil. Bake for 20 minutes, or until lightly golden brown.
6. If wish we can deep fry the samosa under medium flame to golden brown color and serve hot with pudina chutney or tomato sauce.

Ribbon Pakodi

Ingredients:

• Rice flour – 3 cups
• Besan flour (chickpea flour)  - 1/2 cup
• Urad flour – 1/4 cup
• Chili powder – 1 and 1/2 tsp (adjust to taste)
• Asafoetida – a big pinch
• Salt to taste
• Butter – 2 tbsp
• Oil for frying

Preparation:

1. Sift all the dry ingredients in a bowl and add butter. Mix well.
2. Make sure butter is at room temperature so that it is easily mixed with the flour.
3. Add water and gently knead it into a soft dough. It should not be loose. You should be able to press it with the mould easily. A special mould is used for making this snack and it is available in most of the stores
4. Heat oil in a deep wide pan over a little above medium temperature.
5. Fill the mould with some dough.
6. Now squeeze the dough from the mould into a big round shape in the hot oil. Do not burn your fingers from the steam that comes out while squeezing.
7. Let it cook for a couple of minutes. Turn and cook both the sides till it becomes golden brown.
8. Remove from heat and keep it on a paper towel to get rid off the excess oil.
9. Continue the same procedure with the rest of the dough.

Chakralu

Ingredients:

• Rice flour-3cups
• Besan-1cup
• Ajwain-1tsp
• Butter or oil-2tsps
• Sesame seeds-3tsps
• Oil for deep fry
• Water as required
• Salt to taste
• Chilli powder-1tsp

Others:

• Murukula press.

Method:

1. Mix all the ingredients together with warm water and 2tsp of oil/butter,the consistency of dough should be like a chapathi.
2. Knead the dough thoroughly.
3. Now take a pan and heat oil for deep fry.To make chakralu arrange muruku press with the circular shaped mould.
4. Take a small portion of dough in the presser and press it in the oil and deep fry under medium flame.Repeat the process. 

Kobbari Boorelu

Ingredients:

• 1 kg rice 
• 1/2 kg jaggery 
• 1/2 coconut grated 
• 1/2 tsp cardamom powder

procedure:

1. Soak rice for whole night and drain out the water completely. Make a fine powder of it in a blender.
2. Sieve if necessary. Since the rice flour should not be dry, press it together and keep it covered and it will remain slightly damp.
3. Grate 1/2 coconut and set aside. Grate jaggery, add one cup of water and melt it in a thick-bottomed vessel on low flame.
4. Make syrup to one string consistency(letha paakam) and add the grated coconut and cardamom powder to it.
5. Mix well and add flour slowly as much as the syrup can take. If the dough is too stiff boorelu will be hard.
6. Remove from fire and when slightly cool, make medium lime size balls, smearing a few drops of clarified butter to the palms.
7. Heat oil in a pan. Flatten each ball on a plastic cover and fry till golden brown. They puff slightly.
8. If they are stored in an airtight container, they last for 10daz and make an excellent snack.

To get good biryani smell

Inorder to get good yummy taste of biryani add more onions and fry it more in oil along with little tomatoes u can enjoy a great taste of it..

Dahi Bread Vada

Ingredients:

• Bread                        4slices
• Ghee                         4tsps
• Curd                         1cup
• Salt                           pinch
• Jeera powder           1/2 tsp
• Chilli powder            1/2tsp
• Oil                           1tsp
• Red chilli                   2
• Mustards                  1/2tsp
• Jeera                         1/2tsp
• Cilantro                     Fist full chopped
• Sev or boondhi         for garnishing

Method:

1. First cut bread slices to four pieces each and then toast them using ghee.
2. Then prepare tadka by heating oil in pan and fry mustard seeds,jeera and red chillies and add tadka  in to curd and mix well.Just like batter and keep aside.
3. Now place bread slices in bowl and pour curd batter on it and finally garnish with cilantro,jeera powder,chilli powder and sev or boondhi.
4. Now dahi bread vada is ready to serve.

Dahi vada

Ingredients:
For making vadas:

• Black gram                          2 cups 
• Green chillies                      8 nos 
• Asafoetida                          pinch 
• Curry leaves                        2 stalks 
• Salt                                   As reqd
• Oil                                     for frying 

For making dahi:

• Curd                                   4 cups
• Fresh coconut (grated)          1/2 cup
• Salt                                    As reqd
• Oil                                     1 tbsp
• Curry leaves                        8-10 nos
• Turmeric powder                   pinch
• Mustard Seed                       1 tsp
• Cumin seeds                        1 tsp
• Dry red chilly                        4 nos
• Coriander leaves (finely chopped)
• Carrot(grated)

For making vadas:
1)Soak dal in water. 
2)Drain and grind well adding along with the green chillies, curry leaves and asafoetida. 
3)Add salt to taste and mix well. 
4)Make small balls off it of the size of a marble. 
5)Dip your hands in water and flatten each ball with the fingers.
6)Fry them till they become golden brown. 
For making dahi vadas:

1)Beat curd with salt. 
2)Heat some oil in a pan and add mustard seeds,turmeric powder and cumin seeds. When they splutter, add red chillies followed by the curry leaves.
3)Add the seasoning along with the grated coconut to the beaten curd.
4)Finally, slip in the vadas into the curd.
5)Garnish with chopped coriander leaves and grated carrot.

Chana vada

Ingredients:

• 2 cups         chana dal
• 1                finely chopped onions
• 6                green chillies
• 1sprig      curry leaves choppes
• To taste     Salt
• oil              deep frying
• 1 fist full     Mint leaves chopped
• 1 fist full     Coriander leaves Chopped
• 3tsps         Chopped ginger

Preparation:

1. Soak the dal in enough water for 1-2 hours.
2. Drain and blend in a mixer to a coarse paste, adding ginger,green chillies as per required.
3. Transfer in a bowl, add the onions, curry leaves,mint leaves,corinder leaves and salt and mix well.
4. Divide the mixture into equal portions and roll it into round ball and flatten each portion on your palm.
5. Heat the oil in kadhai and deep fry the vadas till it turns golden brown in colour from all the sides.
6. Drain on an absorbent paper.
7. Serve hot with chutney or tomato sauce.

Kala chana tadka

Ingredients:

• 1 cup black chickpeas/kala channa/senagalu
• salt to taste
• Seasoning/Tadka/Poppu:
• 1 1/2 tsps oil
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/2 tsp split gram dal/minappapu/urad dal
• 1-2 chopped green chillis
• 1 sprig fresh curry leaves
• 1carrot
• 2tsps coconut

Preparation:

1.     Pressure cook chick peas till soft. Add salt and combine.
2.     Drizzle oil in a pan, add mustard seeds and let them pop, add the urad dal and as it turns red, add the asafoetida, chopped green chillis and curry leaves. 
3.   Saute for 15-20 secs. Add the cooked chick peas and combine. Adjust salt and turn off heat.
4. Finally garnish with carrot and coconut grated.

Poornam Burelu

Ingredients:

• 1/2 cup cup black gram dal/urad dal/minappappu
• 1 cup rice
• 1 cup bengal gram/channa dal/sengapappu
• 1 cup sugar or 1 cup grated jaggery (adjust according to your choice)
• 1/4 cup fresh grated coconut (optional)
• 3/4 tsp cardamom powder
• salt to taste
• oil for deep frying

Preparation:

1.  Drain water from the black gram dal and rice and grind to fine paste adding very little water. It should be like a thick dosa batter. Add a pinch of salt and mix well. Leave aside covered.
2. Cook bengal gram with just enough water to cover the dal. The dal should be just cooked and hold shape. Drain any left over water from the dal after its cooked. Add jaggery or sugar to the dal and use a masher to mash them together till it blends well.
3. Take a heavy-bottomed vessel and add the ground dal paste and cook till it appears like a thick paste, stirring continuously as the dal tends to stick to the vessel. Turn off heat and cool.Add grated coconut, cardamom powder and mix well. Shape small bite sized balls
4. Heat enough oil in a wide heavy bottomed vessel for deep frying the balls. Dip each ball in the batter and let it coat evenly and place in the oil and deep fry till golden brown and crunchy. You can deep fry a batch of four to five balls depending on the size of the vessel.
5. Serve hot.

Vermicelli kheer

Ingredients:

• vermicelli               1cup
• Milk                       21/2 cups
• Water                    1 cup
• Ghee                      5tsps
• Cashew nuts          fist full
• Kissmiss                fist full
• Milk maid             1/2 cup
• Sugar                     1/2cup

Preparation:

1. Fry cashew,kissmiss in pan with ghee and place aside.
2. Now in the sama pan fry vermicelli and then add water and bring to boil,after that add milk and milk maid and cook it well.
3. Then add sugar to the boiled and cooked vermicelli.
4. Finally serve hot hot vermicelli by garnishing with cashew and kissmiss.

Carrot halwa

Ingredients:

• 2 cups shredded carrots
• 2 cups milk
• 1 cup milk maid
• 3 tablespoons unsalted butter
• 1/4 cup sugar
• 1/2 teaspoon cardamom powder
• chopped roasted cashew nuts  sliced(To garnish)
• Kissmiss(To garnish)
• pistachio(To garnish)

Method:

1. Roast the cashew nuts,kissmiss and set aside for the garnish.
2. Boil the milk on medium-high heat in a non-stick pan until it is reduced to about to 1 cup.Set aside.
3. Melt the butter in a frying pan on medium heat.
4. Add the shredded carrots and stir-fry for about seven to eight minutes.
5. Carrots should be tender and slightly changed in color.
6. Add the milk and milk maid.cook until the milk dries. This will take about eight to ten minutes.
7. Next add the sugar, and cardamom powder and stir-fry for another three to four minutes until the halwa starts to leave the side of frying pan.
8. Garnish with cashew nuts and kissmiss.

Gulab Jamoon

Ingredients:

• 1 cup jamoon powder(ready made)
• Milk(to mix powder)
• 1 3/4 cup sugar
• 1 1/2 cup water
• 4 coarsely grounded cardamom seeds
• 2 tablespoon sliced almonds and pistachio
• Butter
• Oil for deep-frying

Method:

Syrup:

1. In a large pan, add water, sugar, and ground cardamom seeds and bring it to a boil.
2. Let the syrup boil for a minute then remove it from the heat.
3. Stir the syrup until the sugar is dissolved.
4. Set the syrup aside.

Gulab Jamun:

1. In a bowl, mix jamoon powder with milk and make a dough.
2. Let the dough sit for a few minutes.
3. Knead the dough. Grease your hands with butter before working with the dough.
4. Divide the dough into about 20 equal portions and roll them into round balls.
5. Heat the oil in a frying pan on medium heat. The frying pan should have at least 1 ½ inch of oil. 
6. Place the gulab Jamuns in the frying pan.
7. It should take about 5 minutes to fry the gulab jamuns. While frying keep rolling the gulab jamuns around so they are evenly browned. Fry until the gulab jamuns become dark brown.
8. Let the gulab jamuns cool off for a few minutes before placing in the hot syrup.
9. The gulab jamuns should sit in the hot syrup for at least 20 minutes and finally garnish with  sliced almonds and pistachio  prior to serving

Sweet pongal

Ingredients:

• Rice                  2cups
• Moong dal        1/2 cup
• Ghee                 5tsps
• Sugar               1cup
• Jaggery           1cup
• Cashew nuts     Fist full
• Kissmiss           Fist full
• Dry coconut     Fist full(pieces) 

Preparation:

1. Heat the pan and add ghee and fry cashew nuts,kissmiss and dry coconut and place aside.
2. Now in the same pan fry moongdal,rice and cook it until the rice is done by adding water to them.
3. Then add sugar and jaggery.Cook it well
4. Finally garnish with fried cashewnuts,kissmiss and coconut.
5. Serve hot.

Venn pongal

Ingredients:

• Rice - 1cup.
• Moong Dal (Split green gram, pesarapappu)- 1/2 cup
• Salt   to taste
• Peppercorn crushed     1/2 tsp
• Peppercorns               1tsp

For seasoning:

• Ghee             3tsp
• Chopped Ginger     1tsp
• Cashewnuts           2tsp
• Cumin seeds (Jeera)  1/2tsp
• Green chillies                4 to 5
• Curry leaves  1sprig

Preparation:

1. Heat ghee in a pan and add pepper corn whole,pepper corn crushed,cumin seeds,ginger chopped,green chillies,curryleaves,cashew nuts and let them fry for a while.
2. Then add rice and moong dal and fry for 2 to 3 mints.
3. Finally add water and cook it
4. Finally serve pongal with sambar or coconut chutney.

carrot pulav

Ingredients:

• 1 cup basmati rice (or brown basmati rice)
• 1 1/2 cups carrots, grated
• 3/4 cup onions, thinly sliced
• 1 tsp garam masala
• 1 1/2 tsp mango powder (amchur)
• 1 tsp red chilli powder
• Salt to taste

For Seasoning:

• 1 bay leaf, small
• 1/2-inch piece cinnamon stick
• 2 cloves
• 2 cardamom pods
• 1 tsp cumin seeds
• cilantro chopped

Preparation:

1. Rinse the basmati rice a couple of times and soak in 2 cups of water for 10 minutes.
2. Drain and cook the rice with 1 3/4 cups water in the pressure cooker for 7-8 minutes or 2-3 whistles or cook in the rice cooker.
3. Heat the oil in a wide skillet. Add the cumin seeds, cloves, cinnamon, bay leaf, and cardamom and fry until golden.
4. Add the onions and saute on medium heat until cooked and lightly browned.
5. Add the garam masala, amchur, and red chilli powders and saute for a minute.
6. Add the grated carrot and sprinkle some salt and water. Cover and cook on medium heat for 2-3 minutes until tender.
7. Add the cooked rice, adjust the salt and stir well.
8. Cover and cook the carrot pulao for 2-3 minutes on low heat. Remove from heat.
9.  Serve hot by garnishing with cilantro.

Jeera rice

Ingredients:

• 1 cup basmati rice
• 2 cups water
• 5 teaspoon cumin seeds 
• 3 cloves
• 2 green cardamom pods
• 1 cinnamon stick (1/2 inch long)
• Cashewnut pieces, a few
• 8-10 golden raisins (optional)
• 2 tablespoons vegetable oil or ghee (clarified butter)

Preparation: 

1. Wash the basmati rice twice. Add 2 1/2 cups water to the rice and set aside to soak for 30 minutes.
2. In a saucepan, heat the oil on low heat. Add the cashewnuts and fry until golden and remove. Add the raisins and fry until golden and remove.
3. Add the cumin seeds, cloves, cardamom, and cinnamon and fry until cumin seeds are golden.
4. Add the rice along with the water and salt. Cover and cook for 12-15 minutes on low heat until the rice is cooked and the water has evaporated.
5. Garnish the jeera rice with cashews and raisins and serve hot.

Masala rice

Ingredients:

• 2 cups rice, basmati, or any long-grained, non-sticky rice
• 2 cups onions, cut into thin 1/2-inch strips
• 1 tbsp peas, fresh 
• 1tsp corn sweet
• 2 cups tomatoes, sliced thin
• 1 tsp ginger,garlic paste
• 3-4 green chillies, slit lengthwise
• 2-4 tsp masala powder(pepper corns,cloves,nutmegs,cinnamon stick,cardomom,mace,star anise) adjust to taste
• 1/4 tsp turmeric powder
• 1 tsp cumin seeds (jeera)
• 1 tsp mustard seeds 
• 2 tbsp cilantro (coriander leaves), finely chopped
• 2tsp spring onions
• 5-6 tsp vegetable oil
• Salt to taste

Preparation:

1. Wash and soak the basmati rice in a little water for 10-15 minutes. Drain and cook in the rice cooker or separately with a little less than 4 cups water. Let cool.
2. While the rice is getting ready, heat oil in a wide skillet. Add the cumin and mustard seeds and saute. As they start popping, add the ginger garlic paste and chillies and fry for a few seconds.
3. Add the turmeric powder, onions, and salt, and saute for a minute. Cover and cook on medium heat until translucent. Remove the lid and saute on medium-high heat until lightly browned.
4. Add the masala powder and saute for 1 minute.
5. Add the tomatoes,peas,corn and saute for a minute, and remove from heat.
6. Add 2 cups of cooked rice and stir gently with a spatula. Place the skillet back on the heat and saute on medium heat for 2 minutes.
7. Remove the masala rice from the heat.
8. Finally garnish with cilantro,spring onions.

Mango rice

Ingredients:

• 2 cups rice 
• 3 cups grated green mango

For Seasoning:

• 6 tsp vegetable oil
• Asafoetida powder (hing), a pinch
• Turmeric powder, a pinch
• 2 tsp chana dal (split bengal gram, i.e. yellow lentils)
• 1 tsp urad dal (optional)
• 1 tsp mustard seeds
• 4-5 small, whole red chillies
• 5-6 green chillies, finely chopped
• 10-12 cashews
• 7-8 curry leaves
• Salt to taste

Preparation:

1. Cook the rice in a rice cooker or pressure cooker with 4 cups of water. Let the rice cool.
2. Heat oil in a small pan and add asafoetida, chana dal, and cashews and fry for a few seconds.
3. Add mustard seeds, green chillies, and whole red chillies.
4. When the mustard seeds start to pop, add curry leaves and turmeric powder.
5. Add this seasoning to the cooked rice. Add salt and grated mango, and mix well.

Coconut rice

Ingredients:

• 2 cups rice (non-sticky)
• 2 cups coconut, freshly grated
• Salt to taste

For Seasoning:

• 6 tsp vegetable oil
• Asafoetida powder (hing), a pinch 
• 2 tsp urad dal (split black gram)
• 2 tsp chana dal (split bengal gram)
• 1 tsp mustard seeds 
• 1/4 tsp cumin seeds (jeera)
• 4 red chillies, broken into big pieces (adjust to taste)
• 3-5 green chillies, finely cut (adjust to taste)
• 5-6 cashewnuts, broken into pieces
• cilantro

Preparation:

1. Cook the rice in a rice cooker or pressure cooker with 4 cups of water with salt. Let the rice cool.
2. Heat oil in a wide pan (enough for the rice) and add hing, urad dal, chana dal, and cashews and fry for a few seconds.
3. Add mustard seeds and cumin. As the seeds start to pop, add the green chillies and red chillies, and fry.
4. Add curry leaves and fry for a couple of seconds.
5. Add the grated coconut and fry for a couple of seconds.
6. Add cooked rice to this seasoning.Mix well using a spatula, until the seasoning, coconut,pinch of salt and rice are well-combined.
7.  Finally garnish with cilantro

Lemon Rice

Ingredients:

• 2 cups rice 
• 1/4 cup lemon (or lime) juice

For Seasoning:

• 6 tsp vegetable oil
• Asafoetida powder (hing), a pinch
• Turmeric powder, a pinch
• 2 tsp chana dal (split bengal gram)
• 1 tsp urad dal (optional)
• 1 tsp mustard seeds
• 4-5 small, whole red chillies
• 5-6 green chillies, finely chopped
• 10-12 cashews
• 7-8 curry leaves
• Salt to taste

Preparation:

1. Cook the rice in a rice cooker or pressure cooker with 4 cups of water. Let the rice cool.
2. Heat oil in a small pan and add asafoetida, chana dal, and cashews and fry for a few seconds.
3. Add mustard seeds, green chillies, and whole red chillies.
4. When the mustard seeds start to pop, add curry leaves and turmeric powder.
5. Add this seasoning to the cooked rice. Add salt and lemon juice, and mix well using a plastic spatula.

Curd rice

Ingredients:

• 2 cups rice 
• 2 cups plain yogurt, regular, nonfat, or lowfat
• 1 cup water
• 1/4 cup cucumber, finely chopped (or chopped onion, tomato, or grated carrot- optional)
• Salt to taste

For Seasoning:

• 2 tsp vegetable oil
• 1/2 tsp chana dal (split bengal gram)
• 1/2 tsp urad dal (split black gram)
• 1/2 tsp mustard seeds (rai)
• 1/4 tsp cumin seeds (jeera)
• 1 green chilli, finely chopped
• 1 red chilli, cut into a couple pieces
• 1 tsp ginger, grated (optional)
• 5-6 curry leaves
• 1 tsp cilantro, finely chopped

Preparation:

1. Cook the rice in a rice cooker or pressure cooker with 4 cups of water. Let the rice cool.
2. Heat oil in a small pan and add the chana dal, urad dal, and fry for a few seconds.
3. Add mustard seeds, green chillies, red chilli, and ginger.
4. When the mustard seeds start to pop, add curry leaves. Let the seasoning cool.
5. Mix the rice with chopped cucumber, yogurt, water, and salt.
6. Add the seasoning to the yogurt rice.  Mix well.
7. Garnish with cilantro, and serve.

Tomato-Onion Rice

Ingredients:

• 1 1/2 cups rice
• 2 cups tomatoes, cut lengthwise
• 1 1/2 cups onions, cut lengthwise and halved
• 2-3 green chillies, slit and halved (adjust to taste)
• 2-3 red chillies, broken into pieces (adjust to taste)
• Asafoetida (hing), a pinch
• Cashewnuts fried
• 2 Red chillies
• 3 tsp chana dal (split bengal gram)
• 1 1/2 tsp mustard seeds 
• 5-6 curry leaves
• 6-7 tsp vegetable oil
• Salt to taste
• cilantro

Preparation:

1. Cook the rice in a rice cooker or pressure cooker with 3 cups of water.
2. While the rice is cooking, heat oil in a wide skillet. Add hing, chana dal and mustard seeds. As the dal starts browning, add the green and red chillies and saute for a couple of minutes; then add the curry leaves.
3. Add the onions and some salt, and cover and cook for 2-3 minutes.
4. Add the tomatoes, and some salt, and saute until onions and tomatoes are cooked.
5. Add the cooked rice along with salt. Mix well and saute the rice for 2-3 minutes until all the flavors are combined. 
6. Finally garnish with cilantro,red chillies fried and fried cashews.

Green leafy vegetable rice

Ingredients:

• 2 cups basmati rice
• 2 cups water
• Salt, a pinch (optional)
• spinach
• peas
• mint leaves
• amaranth leaves
• carrot
• beans
• sweet corn
• green chillies
• ghee
• cilantro
• fried cashew

Preparation:

1. Wash the rice 2-3 time until water runs clear. Place it in a bowl and add 2  cups cold water. Let soak for 25-30 minutes. Drain in a sieve, and save the soaking water.
2. In a heavy-bottomed pan, add ghee and fry green chillies,spinach,mint,amaranth,peas,carrot,beans,corn and cook until raw smell goes off.Then add water used for soaking and basmati rice along with some salt. Bring it to a boil. Stir gently, and cover and cook on low heat for about 15 minutes or until all the water is absorbed and the grain is cooked
3. Turn off the heat and let stand, covered, for 10 minutes.
4.  Finally garnish with cilantro and fried cashew.