Aloo-Methi Curry.

Aloo-Methi Curry is a side dish which can be taken with Chappathi or Rice.

Ingredients:
Methi (Fenugreek leaves)                 : 1bunch.
Potato                                              : 2.
Peas                                                 : 1/2cup.
Chana Masala                                   : 1spoon.
Coriander Powder                             : 1spoon.
Red Chilly Powder                             : 1/2spoon.
Salt                                                    : 1/2spoon.
Oil                                                      : 2spoons.
Ginger-Garlic Paste                             : 1/2spoon.
Jeera(Cumin Seeds)                      : 1/2spoon.
Hing(Asfoetida)                             : a pinch.
Mustard Seeds                              : 1spoon.
Cumin Seeds Powder                    : 1/2spoon.
Turmeric                                        : a pinch.

Preparation:
Peel the skin of Potatoes and boil them in a pressure cooker with sufficient water & a pinch of Salt. Wait for 2 whistles. Now strain out the water and cut them into cube sized pieces, after getting cooled. Keep them aside. Wash the Methi leaves and finely chop them. Heat a Kadhai with Oil at a medium flame. When the Oil gets heated, add Cumin Seeds , Mustard Seeds & Hing. The Mustard Seeds makes a sound of being roasted, at this stage add Ginger-Garlic Paste, chopped Methi leaves & Peas. Cover the Kadhai with a lid and cook it for 5 minutes. At this stage, you will get the smell of Methi leaves being cooked. Now add the boiled Potato pieces, Chana Masala Powder, Coriander Powder, Cumin Seeds Powder, Turmeric, Red Chilly Powder & Salt. Mix them and cook it for another 5 minutes. Remove from the Kadhai and shift it  into a serving bowl. Now the spicy and delicious Aloo-Methi is ready to serve and eat.

Note: Add a pinch of Salt to the Potatoes in the pressure cooker. If you want to reduce the spicy, add Tomato pieces to the Curry.


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Rajma Uttappam.

 Rajma Uttappam is a variety delicious recipe.

Ingredients:
Rajma(Kidney Beans)                      : 1/2cup.
Urad Dal flour                                  : 1/2 cup.
Rice flour                                          : 1&1/2cup.
Tomato (Chopped)                           : 1/2cup.
Onion (finely Chopped)                     : 1cup.
Jeera(Cumin Seeds)                           : 1/2cup.
Salt                                                    : 1spoon.
Green Chillies(Chopped)                    : 1/2cup.
Oil                                                     : for frying.
Coriander (Chopped)                         : 1cup.

Preparation:
Soak the Rajma for nearly 6 hours. When the Rajma gets soaked, cook them in a pressure cooker with required amount of water. Wait for 4 whistles and turn off the stove. Remove from the pan and wait until it gets cooled. Blend the cooked Rajma, Urad dal flour & Rice flour into a fine paste by adding sufficient water into it. Remove the dough from the blender and shift it into a mixing bowl. Keep it aside for 2 hours. Now add chopped Onion,Coriander, Tomato pieces, Green Chillies, Jeera & Salt into it and mix them. Heat a pan at a medium flame. When the Pan gets heated, make Uttappams as you do for dosa by adding one spoon of Oil. Now the Rajma Uttappams are ready to serve and eat. They will be very delicious if we take with Chutney dal chutney.

Note: Rajma should be soaked and then cooked.If the Uttappams are not getting,then just add an extra amount of Rice flour.

Beet root Halwa.

Beet root Halwa is a very delicious sweet recipe which can be taken with Bread/ Chappathi/ or oral.

Ingredients:
Beet root                                   : 2.
Sugar                                         : 1&1/2cups.
Ghee                                          : 3spoons.
Elaichi Powder                            : a pinch.
Cashewnut pieces                        : 3/4th cup.


Preparation:
First of all, grate the Beet roots and keep them aside. Heat a pan with Ghee in it at a medium flame.
When the Ghee gets heated, roast the Cashewnut pieces until they turns golden color. Remove from the pan and keep aside in a bowl. Now add the grated Beet root and roast them for 5 minutes. After 5 minutes, add Sugar and cook them for 10 minutes by covering  the pan with a lid. When the Beet root becomes soft, then add roasted Cashewnut pieces & Elaichi powder and stir for another 5 minutes. Shift the Halwa in a serving bowl and is ready to serve and eat.

Note: In order to get Beet root soft, add a little quantity of water to it.

Veg Pasta.

Veg pasta is a healthy food which fits for all ages.

Ingredients:
Pasta(different shapes)              : 1cup.
Carrot(chopped)                       : 1/2cup.
Beans(chopped)                        : 1/2cup.
Capsicum(chopped)                  : 1/2cup.
Onion(chopped)                        : 1/2cup.
Tomato(chopped)                     : 1/2cup.
Cauliflower(chopped)                : 1/2cup.
Peas                                           : 1/2cup.
Coriander(chopped)                   : 1/2cup.
Spring Onions(chopped)             : 1/2cup.
Potato(chopped)                         : 1/2cup.
Green Chillies(chopped)              : 3/4th cup.
Salt                               : 1&1/2spoon.
Oil                                : 2&1/2spoon.
Turmeric                       : 1/2spoon.
Ginger-Garlic paste       : 1spoon.
Chana masala                : 1spoon.
Jeera(Cumin Seeds)      : 1spoon.
Mustard Seeds              : 1spoon.
Cashewnut                     : 6.
Lemon juice                    : 1spoon.

Preparation:
Cook the Paste with sufficient water at a medium flame by adding half spoon of Salt & Half spoon of Oil into it for 7 minutes. When the Pasta is cooked, immediately drain out the water and pour cold water on it and keep in a strainer. Now a take a kadhai and place it on the stove at medium flame and add Oil. When the Oil gets heated, add Jeera,Mustard Seeds & Cashewnuts and fry them for a while. Now add Ginger-Garlic paste, Onions and Green Chillies and again fry them for a while. When the Onions starts decoloring, add all the chopped Vegetables except Tomato and Coriander. Cook them for 5 minutes by covering with a lid. Now add chopped Tomatoes and again cook for another 5 minutes. When the Vegetables get cooked, add Turmeric, Salt, Chana masala and the cooked pasta and mix very well. Cook for another 5 minutes and garnish with chopped Coriander and a spoon of Lemon juice. Now Veg Pasta is ready to serve and eat.

Note: You can take Pasta of different shapes. Just cook them for 7 minutes before start mixing with Vegetables.

Brinjal Variety Curry.

This is a variety curry which i have learned from my Grandmother(Ammama).It can be made within 10 minutes.

Ingredients:
Brinjal                                        : 4.
Red Chillies                                : 3.
Urad Dal                                    : 1spoon.
Jeera(Cumin Seeds)                    : 1spoon.
Mustard Seeds                            : 1spoon.
Hing(Asfoetida)                           : a pinch.
Salt                                              : 1spoon.
Oil                                                : 1&1/2spoon.

Preparation:
Cut Brinjals into small cube size pieces. Now take a pan and heat with Oil. When the Oil gets heated, fry Red Chillies,then remove and shift them into  mixing bowl. Now, add Urad Dal, Jeera, Mustard Seeds & Hing into the Oil and fry until they turns into golden color. Remove this tadka and shift them into mixing bowl. Add the Brinjal pieces and cook them for 5 minutes by covering with a lid at a medium flame. Crush these fried Red Chillies with the help of your palm. When the Brinjal pieces were cooked, remove from the pan and shift them into the mixing bowl and mix them by adding Salt. The tasty and spicy Variety Brinjal Curry is ready to serve and eat.

Note: Soak the Brinjal pieces in Water after chopped immediately.

Chutney Dal Chekkalu.

Chekkalu is a mouth-watering snack item.

Ingredients:
Rice flour                                                : 1cup.
Chutney Dal Powder(Puttnaalu)              : 1/2cup.
Butter Sticks                                           : 1.
Chana Dal                                               : 1/2cup.
Jeera(Cumin Seeds)                                : 1spoon.
Red Chilly Powder                                  : 1&1/2spoons.
Salt                                                         : 1spoon.
Oil                                                          : for deep frying.
 Warm Water                                        : 1glass.

Preparation:
Take a bowl, mix all the above ingredients(Rice flour, Chutney dal powder, Butter sticks, Chana dal, Jeera, Red Chilly powder & Salt). Now prepare a dough by mixing these ingredients with Water. Take a kadhai and heat with sufficient Oil used for deep frying. Now take a Polythene cover and rub with two drops of Oil on it. Prepare small balls from the dough and place these balls on the polythene cover and press it, with your fingers. When the Oil gets heated, fry these pressed balls and continue this process until the dough is completed. The crispy and yummy Chutney Dal Chekkalu are ready to serve and eat.

Note: If you want to remove the excess Oil  in it, then place them on tissue paper after deep frying.

Sweet Potato Halwa (Chilakada dumpa Halwa).

Sweet Potato Halwa is a different kind of halwa. It can be prepared within 10 minutes.

Ingredients:
Sweet Potato (Chilakada dumpa)            : 1.
Corn flour                                               : 1/2spoon.
Sugar                                                      : 1cup.
Ghee                                                       : 1/2cup.
Elaichi powder                                         : 1spoon.
Cashewnut pieces                                     : 1/2cup.
Kismiss                                                     : 6.

Preparation:
First of all cook the Sweet Potato with sufficient water in a pressure cooker. When the Sweet Potato gets cooked, now peel out its skin and smash it. Heat a pan at a medium flame and add Ghee. When the Ghee gets heated, fry the Cashewnut pieces & Kismiss in it and keep them aside. Now in that pan, add smashed Sweet Potato & Sugar. Mix them. Now mix half spoon of Corn flour into two spoons of water in a bowl. And add this mixture into halwa and stir it regularly by adding Ghee. Cook it for 5 minutes.  When the halwa gets thick, add Elaichi powder, fried Cashewnuts & Kismiss and turn off the stove and load into a bowl. Sweet Potato Halwa is ready to serve and eat.

Note: By stirring add the Corn flour mixture into the halwa, so that lumps cannot be formed.

Raw Mango Pulihora.

Raw Mango Pulihora is a very tasty & yummy. Kids definitely loves to eat.

Ingredients:
Raw Mango                               : 1.
Rice                                           : 1glass.
Water                                        : 1glass.
Oil                                             : 2spoons.
Green Chillies                             : 4.
Ground nuts                                : 1/2cup.
Turmeric                                     : 1/2spoon.
Salt                                             : 1spoon.
Red Chillies                                 : 1.
Chana Dal                                   : 1spoon.
Urad Dal                                     : 1spoon.
Mustard Seeds                            : 1spoon.
Jeera(Cumin Seeds)                     : 1spoon.
Hing(Asfoetida)                            : a pinch.
Sesame Seeds(Nuvvulu)               :1/2spoon(Optional).

Preparation:
Grate out the Raw Mango and keep it aside. Cut the Green Chillies into four equal halves. In a pressure cooker, add Rice, Water & 1/2spoon Oil and cook. Wait until it gets 3 whistles. Now take a big bowl, load all the cooked Rice & Grated Raw Mango into it and mix . Heat a pan at a medium flame and add Oil. When the Oil gets heated, add Chana dal. Urad dal, Jeera & Mustard Seeds. Fry them until they turns into light golden color. Now add Ground nuts, Green Chillies, Red Chillies, Turmeric & Sesame seeds and fry. At last before turning off the stove, add Hing to the tadka. Pour all these tadka into the cooked Rice bowl with adding Salt and mix well. Now the Mango Pulihora is ready to serve and eat.

Note: Mix the grated Raw Mango with the Rice when it is hot, as it gives a wonderful taste to your Pulihora.

Mango-Banana Jam (Home-made).

Mango-Banana Jam can be temporarily made at home without adding preservatives and color.

Ingredients:
Mango large  (ripened)                                         : 1.
Banana                                            : 2.
Sugar                                              : 2cups.
Ghee                                               : 1spoon.

Preparation:
Peel out the skin of Mango & Bananas. Then cut into cube size pieces .  Now blend these pieces with the help of blender into a fine paste. Heat a pan and add a spoon Ghee into it. When the Ghee gets heated, add the Mango-Banana paste & Sugar. Stir it until it gets thick on a low flame.  Now Mango-Banana Jam is ready to serve and eat with bread/chappathi/poori.

Note:
Keep this homemade jam at refrigerator.