Carrot Rice

Ingredients:

Basmati Rice - 1 cup

Carrot (medium) - 2

Onion - 1 (chopped length wise)

Ginger garlic paste - 1/2 tbsp

Cumin seeds - 1/2 tbsp

Cinnamon - half inch

Cloves - 3-4

Green chillies - 2

Cashews - 5-6

Red chilly powder - 1/2 tbsp

Turmeric - pinch

Garam Masala - 1/4 tbsp

Salt - as per taste

Lemon juice - 2 tbsp (optional)

Chopped coriander - 2 tbsp

Procedure:

1. Wash, cook basmati rice with 2 cups of water, and cool it by spreading on a plate (to retain grainy texture).
2. Wash, clean, peel and grate carrots and set aside.
3. Take a kadai, heat oil, let cumin seeds splutter. Add cinnamon, cloves, green chillies, cashews and fry them for 1 minute.
4. Add chopped onion and fry until they are transparent. 
5. Now add finely grated carrot and fry for 4-5 minutes. Sprinkle some turmeric, red chilly powder, garam masala, salt and mix well.
6. Now turn flame to very low, add cooked rice, lemon juice and mix well. Finally garnish with finely chopped coriander and and close the lid for 1 minute.
7. After one minute, switch off the flame, mix well and serve hot with your favorite raita.

TIP: Do not fry grated carrot for more than 5 minutes. Over frying turns grated carrot too much tender.

Vankaya Tomato Koora (Eggplant Tomato Curry)

Ingredients:

Eggplants/Brinjals - 250 gm

Tomatoes (medium) - 2

Onions (large) - 2

Green chillies - 2

Coriander powder - 1/2 tbsp

Red chilly powder - 1/2 - 1 tbsp

Ginger garlic paste - 1/2 tbsp (optional)

Cumin seeds - 1/2 tbsp

Groundnuts - 1 tbsp

Sesame seeds - 1/2 tbsp

Coriander leaves - 2 tbsp

Salt - as per taste

Oil - 2 tbsp

Procedure:

1. Wash, clean and chop eggplants and tomatoes in to small chunks and set aside.
2. Take a small pan, add groundnuts, sesame seeds and dry roast them. Let them cool for few minutes and blend them to form a fine powder.
3. Take a kadai, heat oil, add cumin seeds and let them splutter. Add chopped green chillies and fry them for one more minute.
4. Add chopped onions, ginger garlic paste and saute until they are transparent. 
5. Add chopped eggplants and saute them until they are half cooked. Then add chopped tomatoes and cook for few more minutes with closed lid.
6. Sprinkle some coriander powder, red chilly powder, salt and cook for 1-2 minutes.
7. Finally add groundnut-sesame seeds powder and mix well. Switch off the flame immediately and garnish with finely chopped coriander leaves.

Mysore Bajji (Mysore Bonda)

Ingredients:

All purpose flour (maida) - 1 cup

Rice flour - 1/4 cup

Curd - 1/3 cup

Baking soda - pinch

Chopped green chillies - 2 tbsp

Onion (finely chopped) - 1 small

Chopped curry leaves - 1 tbsp

Chopped coriander leaves - 2 tbsp

Cumin seeds - 1/2 tbsp

Salt - as per taste

Water - as required 

Oil - to deep fry

Procedure:

1. Take a kadai, add oil and heat it until desired temperature is attained.
2. Meanwhile, take a wide mixing bowl, add maida, rice flour, chopped green chillies, onion, curry leaves, coriander leaves, cumin seeds, salt, baking soda, curd and mix well (add little water if required) to form a thick batter.
3. Now drop small portion of batter little by little in to oil and deep fry them under medium flame until desired color is attained.
4. Serve hot with your favorite chutney.

TIP: Sour curd adds special flavor to the dish. After mixing all the ingredients, let the batter stand for 15-20 minutes before adding to oil  to get much more soft and fluffy bonda.

Double Ka Meeta

Ingredients:

Bread - half a loaf

Sugar - 1/2 cup (adjust according to your taste)

Milk - 3/4 cup

Water - 3/4 cup

Elachi powder - 1/2 tbsp

Cashews - 10-12

Pistachos - 5-6

Almonds - 5-6

Raisins - 8-10

Dates - 4

Ghee - 2-3 tbsp

Procedure:

1. Cut each bread slice in to four triangles and roast both the sides on a flat pan by applying some ghee. Continue the process until they reach nice golden brown.
2. Meanwhile chop cashews, almonds, pistachios, dates and fry them in 1 tbsp of ghee along with raisins and set aside.
3. Take a wide cooking vessel, add 1/3 cup of sugar in 3/4 cup of water and boil to form a sugar syrup (Be sure that the syrup should be in very thin consistency and not thick). Sprinkle some elachi powder and switch off the flame.
4. In another vessel, add milk, remaining sugar and boil until they turn thick.
5. Now dip each roasted bread piece in to sugar syrup and place all of them side by side in a flat tray.
6. Add all the roasted dry fruits and raisins on the syrup coated bread.
7. Finally add boiled milk all over the bread and wait  for 4-5 minutes until it absorbs and turn juicy. Serve it warm or chill. 

Kakarakaya Vepudu (Bitter Gourd Stir Fry)

Ingredients:

Kakarakayalu (Bitter Gourds) - 300gm

Crushed garlic pods - 3-4

Ground nuts/Peanuts - 2-3 tbsp

Urad dal - 1/2 tbsp

Mustard seeds - 1/2 tbsp

Cumin seeds - 1/2 tbsp

Green chillies - 2

Red chillies - 3

Red chilly powder - 1/2 tbsp

Turmeric - 1/4 tbsp

Shredded/Grated coconut - 2-3 tbsp

Jaggery - 1 tbsp (optional)

Salt - as per taste

Oil - 2 tbsp

Procedure:

1. Wash, clean, deseed and chop bitter gourds in to very small pieces. Sprinkle some salt, turmeric all over and keep aside. After 2-3 minutes, squeeze all the excess water from them.
2. Take a kadai, heat oil, add mustard seeds, cumin seeds and let them splutter. Then add urad dal, crushed garlic pods, chopped green chillies, red chillies, ground nuts and fry them for 1-2 minutes.
3. Add chopped bitter gourd pieces and continue cooking them in medium flame with occasional stirring.
4. Once the bitter gourd pieces start altering their color or when they turn tender, add shredded coconut and continue frying for some time.
5. Sprinkle some red chilly powder, adjust salt and mix well.
6. When the bitter gourd pieces are completely cooked and just before you switch off the flame, add jaggery and stir well so that it melts completely. Serve hot with white rice.

TIP: In order to make the recipe much more yummy, add some chopped onion before adding bitter gourd pieces. Since onion has natural sweetness, it will decline the bitter taste of kakarakaya.

Dosakaya Pachadi (Yellow Cucumber Chutney)

Ingredients:

Dosakaya (medium) - 1

Garlic pods - 3-4

Green chillies - 4-5

Cumin seeds - 1/4 tbsp

Turmeric - pinch

Tamarind -gooseberry size

Salt - as per taste

Finely chopped coriander leaves - 2 tbsp

Oil - 1 tbsp

For seasoning:

Mustard seeds - 1/2 tbsp

Cumin seeds - 1/2 tbsp

Urad dal - 1/2 tbsp

Red chillies - 1-2

Curry leaves - 1 leaflet

Oil - 1 tbsp

Procedure:

1. Wash, clean and peel off the outer layer of yellow cucumber, deseed  and chop them.
2. Take a kadai, heat oil, add crushed garlic pods, green chillies, cumin seeds, chopped cucumber and saute them for just 2-3 minutes.
3. Cool the ingredients and blend them with tamarind and salt to form a coarse paste.
4. Finally season the chutney with mustard seeds, cumin seeds, urad dal, red chillies, curry leaves and finally garnish with chopped coriander leaves.

TIP: You can directly blend cucumber without cooking them.

Kalakand

Ingredients:

Paneer - 350 gm

Sweetened Condensed Milk - 250 gm

Cardamom powder - 1/4 tbsp

Pistachios - few

Procedure:

1. Crumble paneer to get a grainy texture. If you want to blend in a mixer, just run it for 5 seconds (Be sure that the texture should be grainy and not smooth paste).
2. Take a wide cooking vessel, add crumbled paneer, sweetened condensed milk and stir well.
3. Continue stirring under medium flame until the contents in the vessel thickens.
4. Sprinkle cardamom powder and mix well. Once the mixture turns thick and start leaving the vessel, transfer the contents in to a greased cake tin or plate.
5. Cool it for few minutes or until it hardens and cut in to pieces. Finally garnish with chopped pistachios and serve.

Bendakaya Vepudu (Okra Stir Fry)

Ingredients:

Okra - 250 gm

Green chillies - 3

Red chillies - 2

Ground nuts/Peanuts - 2 tbsp

Mustard seeds - 1/2 tbsp

Cumin seeds - 1/2 tbsp

Urad dal - 1/2 tbsp

Curry leaflets - 1 leaflet

Turmeric - pinch

Salt - as per taste

Oil - 2 tbsp

Procedure:

1. Wash, clean and remove both ends of okra. Now finely chop them as shown in the image above and set aside.
2. Take a kadai, heat oil, add mustard seeds, cumin seeds, urad dal, peanuts and fry them.
3. After 1-2 minutes, add chopped green chillies, red chillies, curry leaves and stir well.
4. Now add finely chopped okra and fry with occasional stirring.
5. After frying for some time, add turmeric, salt and mix well.
6. Continue stirring until okra are completely cooked.  

TIP: Okra should be fried without covering with lid. Covered cooking for long time makes the fry sticky and too soft.

Rava Kesari / Godhuma Rava Halwa (Sooji Halwa)

Ingredients:

Godhuma rava (Sooji/Semolina) - 1 cup

Sugar - 1 cup

Cashews - 15-20

Ghee - 2 tbsp

Elachi powder - 1/4 tbsp

Water - 3 cups

Procedure:

1. Take a pan, heat ghee, add rava and fry for 2-3 minutes or until it turns light brown color. Transfer rava in to a bowl and keep aside.
2. In the same pan, heat ghee, add cashews and fry until they turn golden brown.
3. Now take a wide cooking vessel, add heat water. When water is boiling, add rava and cook for 2 minutes with closed lid.
4. Once the rava is cooked, add sugar, food color and mix well. Then add elachi powder, 1 tbsp ghee and stir well.
5. Transfer the contents in to a greased plate and cool it for few minutes. Finally cut in to pieces of desired shape and garnish with roasted cashews.

Carrot Kobbari Vepudu (Carrot Coconut Stir Fry)

Ingredients:

Carrot - 250 gm

Fresh grated coconut - 3-4 tbsp

Green chillies - 3

Red chillies- 2

Mustard seeds - 1/2 tbsp

Cumin seeds - 1/2 tbsp

Bengal gram - 1/2 tbsp

Urad dal - 1/2 tbsp

Turmeric - pinch

Curry leaves - 1 leaflet

Salt - as per taste

Procedure:

1. Wash, clean and peel off the carrots. Chop them in to cubes, par-boil and set aside.
2. Take a kadai, heat oil, add mustard seeds, cumin seeds and let them splutter.
3. Add bengal gram, urad dal, green chillies, red chillies, curry leaves and fry them. 
4. Now drop all the par-boiled carrot cubes and fry them for few minutes,
5. Sprinkle some turmeric, salt and mix well.
6. Once the carrot cubes are almost cooked, add freshly grated coconut and stir well. Wait for 1-2 minutes and switch off the flame.

Cabbage Vepudu (Cabbage 65)

Ingredients:

Chopped cabbage - 2 cups

Ginger garlic paste - 1/2 tbsp

Rice flour - 3-4 tbsp

Corn flour - 1-2 tbsp

Coriander powder - 1/4 tbsp

Cumin powder - 1/4 tbsp

Red chilly powder - 1 tbsp

Chopped curry leaves - 2-3 tbsp

Red food color - pinch

Salt - as per taste

Water - sufficient

Oil - required

Procedure:

1. Take a wide cooking vessel, add water and heat it. When water is boiling, add chopped cabbage and cook them for 2-3 minutes (be sure that the cabbage should not turn soft, it should be crisp).
2. Now drain all the cabbage from water in to a mixing bowl, add ginger garlic paste, rice flour, corn flour, coriander powder, cumin powder, red chilly powder, food color, salt and mix well (sprinkle some water if required).
3. Combine all the contents so that the chopped cabbage will be coated with batter.
4. Take a wide kadai, heat oil until right temperature is attained.
5. Now drop the batter in oil as small fritters and fry them in oil until they turn to nice golden red. Its a great side dish for sambhar and rasam.

TIP: The batter should be tight enough. If more water is added, it becomes loose and cabbage will not be coated properly with batter.

Oats Idli

Ingredients:

Oats - 1 cup

Sooji Rava / Cracked wheat rava - 1/2 cup

Grated carrot - 1/2 cup

Chopped green chillies - 3 tbsp

Chopped cashews - 2 tbsp

Mustard seeds - 1/2 tbsp

Cumin seeds - 1/2 tbsp

Chopped coriander leaves - 3 tbsp

Salt - as per taste

Baking soda - pinch

Oil - 1-2 tbsp

Water - sufficient

Procedure:

1. Take a kadai, add oats and dry roast them under medium flame until they turn to light brown. Cool them and blend to get fine powder.
2. Take a pan, heat oil, add mustard seeds, cumin seeds, chopped cashews, green chillies and fry them. 
3. Add grated carrot and fry for 2 minutes. Then add powdered oats, sooji rava and stir well. 
4. Add chopped coriander leaves, salt and mix well. Finally add sufficient water until it reaches right consistency (similar to idly batter).
5. Now grease idli plates with oil, add batter in the moulds and steam cook for 10-15 minutes or until done. Serve hot with your favorite chutney.

TIP: Here I used Sooji / Semolina. It can be substituted with cracked wheat rava. 

Beerakaya Chekku Vadalu (Ridge gourd Kebab)

Most of us peel off the outer layer of ridge gourd while preparing chutney or gravy. But ridge gourd peel is rich in fiber. Here is an interesting dish prepared from the peel of ridge gourd to retain the nutrient value of the vegetable.

Ingredients:

Beerakaya Chekku (Outer layer of ridge gourd) - 1 cup

Chana dal - 1/3 cup (soaked at least for 30 min)

Potato (large) - 1 (boiled & mashed)

Green chillies - 3-4 finely chopped

Onion (large) - 1 finely chopped

All purpose flour (maida) - 1 tbsp

Corn flour - 1-2 tbsp

Ginger garlic paste - 1/2 tbsp

Garam masala - 1/4 tbsp

Black pepper - 1/4 tbsp

Salt - as per taste

Curry leaves - 1 leaf let

Coriander leaves (finely chopped) - 2 tbsp

Oil - sufficient

Procedure:

1. Transfer ridge gourd peel in to a blending bowl and grind it in to fine paste (add very little water if required).
2. Similarly blend soaked chana dal in to fine paste (sprinkle some water if required).
3. Now transfer both the blended mixtures in to a mixing bowl, add mashed potato, chopped green chillies, onion, ginger garlic paste, garam masala, black pepper, curry leaves, chopped coriander, salt, maida, corn flour and mix well to form a thick batter.
4. Take a kadai, heat oil and wait until it attains right  temperature.
5. Take a small portion of batter and press it in to wide disc. Add one by one in to oil and fry them until they turn to golden brown or shallow fry with little oil. Serve hot with sauce or green chutney.

Vegetable Paneer Dosa (Dosa with vegetable and cottage cheese stuffing)

Ingredients:

Dosa Batter - as required (you can refer to Masala Dosa for preparing batter for dosa)

Chopped onion - 1/2 cup

Chopped carrot - 1/3 cup

Chopped tomato - 1/4 cup

Chopped coriander leaves - 1/4 cup

Grated paneer - 1/3 cup

Chopped green chillies - 2-3 tbsp

Salt - as per taste

Garam Masala - 1 tbsp

Oil - sufficient

Procedure:

1. Take a mixing bowl, add chopped onion, carrot, tomato, green chillies, coriander leaves, salt and mix well.
2. Take a flat pan, spread half tbsp of oil all over and heat it. Now add required batter in the middle of pan and spread it all over the pan evenly. 
3. Add sufficient vegetable mixture on the dosa followed by grated paneer. Now gently apply pressure on vegetable and paneer mixture so that they adhere tightly to the batter. 
4. Finally sprinkle some garam masala all over and add little oil or ghee on the vegetable mixture.
5. Roast it under medium flame for 2-3 minutes and turn it gently with the help of a flat ladle and serve hot with any chutney.

TIP: Dosa should be roasted only one side under medium flame for better taste.

Vankaya Bataani Koora (Brinjal Green Peas Curry)

Ingredients:

Brinjals (preferably white brinjals) - 250gm

Green peas - 1/3 cup

Onions (medium) - 2

Green chillies - 2

Coriander powder - 1/4 tbsp

Cumin powder - 1/4 tbsp

Red chilly powder - 1/2 tbsp

Chopped ginger - 1 tbsp

Turmeric - pinch

Salt - as per taste

Oil - 2 tbsp

Chopped coriander - 2 tbsp

Procedure:

1. Wash, clean and chop brinjals in to one inch pieces and place them in water until used.
2. Similarly wash and chop onions and green chillies finely and set aside.
3. Take a kadai, heat oil, add chopped green chillies, ginger, onions and saute until they are transparent.
4. Add chopped brinjals and cook under medium flame with occasional stirring until they turn brown (sprinkle some water if required).
5. After some time, once the brinjal chunks turn soft, add green peas and cook for few more minutes.
6. Sprinkle turmeric, coriander powder,cumin powder, red chilly powder and mix well.
7. Finally adjust salt and garnish with finely chopped coriander leaves and serve hot.

Stuffed Methi Parata (Stuffed Fenugreek leaves Parata)

Ingredients:

Wheat flour - 2 cups

Methi leaves - 1 bunch

Red chilly powder - 1/2 tbsp

Garam masala - pinch

Salt - as per taste

Oil - 2 tbsp

Procedure:

1. Take a wide mixing bowl, add wheat flour, salt, oil and mix well to form a soft and smooth dough. Keep it aside by covering with a damp cloth for at least 30 minutes.
2. Meanwhile pluck all the methi leaves, wash thoroughly and add in to pan with oil.
3. Stir them for 1-2 minutes until they shrink well. Then add salt, red chilly powder, garam masala and mix well. Keep it aside until it cools.
4. Now take a small portion of dough, flatten it using a rolling pin.
5. Place the stuffing in between the flattened dough and draw it from all sides to make a stuffed ball.
6. Flatten it again gently by applying little pressure. Finally roast the stuffed rotis with or without oil by flipping it to both sides. Serve hot with your favorite gravy.

Aloo Bajji (Potato Bajji)

Ingredients:

Potatoes - 2

Besan flour (Senaga pindi) - 1 cup

Rice flour - 2-3 tbsp

Red chilly powder - 1 tbsp

Cumin seeds - 1/2 tbsp

Baking soda - pinch

Salt - as per taste

Water - sufficient

Procedure:

1. Wash, clean, peel and chop potatoes in to thin slices and place all those in water until used.
2. Take a wide mixing bowl, add besan flour, rice flour, red chilly powder, salt, baking soda and mix well.
3. Add required water and prepare batter with required consistency (do not add too much water and make the batter loose).
4. Take a kadai, heat oil until it is sufficiently hot.
5. Remove potato slices from water and dip each one in batter and drop one by one in oil.
6. Drain all the bajjis from oil with slotted spoon and transfer them in to a plate with tissue paper.
7. Garnish them with finely chopped onions, coriander leaves, chat masala, lemon juice and serve hot.

Mushroom Masala

Ingredients:

Mushroom - 200 gm

Onions - 2

Green chillies - 2

Ginger garlic paste - 1/2 tbsp

Coriander powder - 1/2 tbsp

Cumin powder - 1/2 tbsp

Red chilly powder - 1/2 tbsp

Garlic pods - 3
Mustard seeds - 1/2 tbsp

Cumin seeds - 1/2 tbsp

Black pepper - 1/2 tbsp

Salt - as per taste

Chopped coriander leaves - 2 tbsp

Oil - 2-3 tbsp

Procedure:

1. Wash, clean and chop mushrooms in to medium pieces and set aside.
2. Take a kadai, heat oil, add mustard seeds, chopped green chillies, onion and saute them until they are transparent.
3. Add ginger garlic paste and fry for 1 minute. 
4. Now add chopped mushrooms and saute them for few minutes with closed lid (add little water if required).
5. Sprinkle coriander powder, cumin powder, red chilly powder and mix well. Cook until the mushroom pieces turn soft.
6. Blend garlic pods, cumin seeds and black pepper together to form a coarse paste.
7. Take another pan, heat oil, add ground masala paste and fry it for 1-2 minutes. 
8. Add this to mushroom gravy, adjust salt and garnish with finely chopped coriander leaves.   

Egg Biryani

Ingredients:

Rice - 1 cup

Boiled eggs - 2
Egg yolk - of one egg

Chopped tomato (large) - 1 cup

Large Onion (sliced length wise) - 1

Green chillies -2

Cardamom - 4

Cloves - 4-5

Star Anise - 1

Bay leaf - 1

Cinnamon - half inch

Ginger garlic paste - 1 tbsp

Coriander powder - 1/2 tbsp

Cumin powder - 1/2 tbsp

Garam Masala - 1/2 tbsp

Red chilly powder - 1/2 tbsp

Turmeric - pinch

Yogurt - 2 tbsp

Cashews - 2 tbsp

Salt - as per taste
Corn flour - 1/4 tbsp

Coriander leaves - 2 tbsp

Mint leaves - few

Ghee - 1 tbsp

Oil - 1 tbsp

Water - 1 1/2 cup

Procedure:

1. Take a kadai, heat ghee, add crushed cardamom pods, cloves, star anise, cinnamon and bay leaf and fry them for 1 minute.
2. Add cashews, green chillies and fry them for one more minute.
3. Add chopped onions and saute them. Transfer chopped tomato, mint leaves and cook for few minutes.
4. Then add coriander powder, cumin powder, garam masala, red chilly powder, yogurt and mix well.
5. Add washed rice, water and adjust salt. Continue cooking until the rice is done.
6. Meanwhile take a small bowl, add turmeric, red chilly powder, garam masala, egg yolk, corn flour and mix thoroughly. Cut eggs in to halves and marinate them in the prepared masala mixture for few minutes. Fry them under low flame until they turn to golden brown.
7. Finally garnish the prepared rice with chopped coriander leaves and fried eggs. 

Bobbatlu (Puran Poli)

Ingredients:

All purpose flour (Maida) - 1 1/4 cup

Bengal gram (Senagapappu) - 1 cup (soak it in water for at least 1 hour)

Jaggery (Bellam) - 1 cup

Salt - pinch

Elachi powder - 1/2 tbsp

Oil - 3 tbsp

Water - 2 cups

Procedure:

1. Wash and cook bengal gram with water in a pressure cooker. Wait until the steam escape, open the lid and mash it to form a coarse mixture.
2. In a mixing bowl, add maida, salt, oil, little water and mix well until a soft dough is prepared. Cover it with a cloth and set aside for at least 30 minutes.
3. Take a wide cooking vessel, add mashed dal, jaggery and cook together until the jaggery melt completely and the mixture thickens to attain right consistency for making balls. 
4. Add elachi powder and switch off the flame. Wait until the mixture reaches to room temperature.
5. Now take a small portion of dough on a greased plastic sheet and flatten it to form a thin disc. Place bengal gram mixture in the centre and bring the edges together to seal it.
6. Now once again gently flatten the stuffed balls on a greased plastic sheet until thin discs are formed.
7. Take a flat pan and heat it. Place the prepared puran poli and fry it on both sides with oil or ghee.

TIP: Adjust the sweetness of bengal gram stuffing according to your taste.