Rajma Curry.

Rajma Curry is a variety recipe which tastes excellent with Chapathis.

Ingredients:
Rajma (Small Kidney Beans)     : 1/2cup.
Carrots                                     : 2.
Beans                                        : 5.
Potatoes (Boiled)                       : 1.
Capsicum                                   : 1.
Onions                                        : 1.
Tamarind Pulp                             : 2spoons.
Coriander Powder                                : 1spoon.
Cumin Powder                                      : 1/2spoon.
Red Chilly Powder                                : 1/2spoon.
Salt                                                       : 1spoon.
Cumin Seeds                                         : 1spoon.
Mustard Seeds                                      : 1spoon.
Turmeric                                                : a pinch.
Oil                                                         : 1spoon.
Coriander                                              : 2stems.

Preparation:
Soak the Rajma with sufficient water for 8 hours. Chop all the Vegetables(Onions, Carrots, Beans & Capsicum) into small pieces. Chop the boiled Potato into small pieces and keep this aside. Boil the Rajma with sufficient water and half spoon of Salt in a pressure cooker. Wait for 4 whistles. Now strain out the water from the boiled Rajma and keep them aside. Heat a kadhai with one spoon of Oil in it at a medium flame. When the Oil gets heated, add Cumin Seeds, Mustard Seeds & Turmeric and saute them. Now add all the chopped Vegetables except Potato, and cook them for 5 minutes by covering its lid. After 5 minutes, add boiled Rajma and again cook for another 5 minutes. Now add boiled chopped Potato pieces, Red Chilly Powder, Salt, Coriander Powder,Cumin Powder & Tamarind Pulp and mix and cook for 3 minutes. Now turn off the stove and shift this Curry into a serving bowl and garnish with chopped Coriander, and is ready to serve and eat.

Note: Boil the Potato and Rajma separately. Small Kidney Beans will be more tastier than the Big ones for this Curry.

Veg-Biryani.

Veg-Biryani is a very tasty dish.

Ingredients:
Basmati Rice                            : 2cups.
Carrots (Chopped)                   : 1/2cup.
Onions (Chopped)                    : 1/2cup.
Potatoes (Chopped)                  : 1/2cup.
Capsicum (Chopped)                 : 1/2cup.
Cauliflower (Chopped)               : 1/2cup.
Beans                                         : 1/2cup.
Tomatoes (Chopped)                  : 1/2cup.
Biryani Masala Powder                : 2spoons.
Mint Leaves                                 : 1/2cup.
Cashewnuts                                  : 6.
Green Peas                                   : 1/2cup.
Ghee                                             : 1spoon.
Oil                                                 : 2spoons.
Cumin Seeds                                  : 1spoon.
Ginger-Garlic Paste                         : 1spoon.
Red Chilly Powder                          : 1/2spoon.
Salt                                                 : 1spoon.
Water                                             :  2cups.

Preparation:
Soak the Basmati Rice with two cups of Water for 1 hour. Chop all the Vegetables(Onions, Potatoes, Beans, Capsicum, Carrots & Tomatoes) into cube-size pieces. Heat a pan with a spoon of Ghee and roast the Cashewnuts until they turns into  light golden color. Remove these roasted Cashews and keep them aside. Heat a kadhai at a medium flame with one spoon of Oil in it. When the Oil gets heated, add Cumin Seeds and Ginger-Garlic paste and stir them. Now add all the chopped Vegetables,Green Peas and saute them for 2 minutes. In the meantime, cook the soaked Basmati Rice in a pressure cooker without covering its lid. After 2 minutes, the Vegetable pieces gets little bit cooked, now, add Red Chilly Powder, Salt, Biryani Masala Powder, Roasted Cashews & Mint leaves and saute them. Now pour this mixture into the Pressure cooker and cover its lid. Wait for 2 whistles. Turn off the stove and remove the Biryani from the Pressure cooker and shift into a serving bowl. Now the Veg-Biryani is ready to serve and eat with any Raita.

Note: Soak the Basmati Rice for atleast 1 hour before using for Biryani.

Sabudana Vada.

Sabudana Vada is a famous North-Indian snack item.


Ingredients:
Sabudana(Saggubiyyam)                    : 1cup.
Carrot (Grated)                                  : 1/2cup.
Potato  (boiled)                                 : 2.
Onions (Chopped)                              : 1/2cup.
Coriander (Chopped)                          : 1/2cup.
Cumin Seeds (Jeera)                            : 1spoon.
Red Chilly Powder                               : 1spoon.
Salt                                                      : 1spoon.
Rice Flour                                            : 3/4th cup.
Oil                                         : Required for deep frying.
Roasted Peanuts Powder (coarsely).     : 1/2cup.

Preparation:
Step1: Soak the Sabudana with sufficient water for 5hours. After 5hours strain out the water and keep them aside. Mash the boiled  Potatoes.

Step2:  Now take a mixing bowl, add the strained Sabudana, mashed Potatoes, ,Carrot, Coriander, Cumin Seeds, Red Chilly Powder, Salt, Rice Flour, Roasted peanuts powder and  Chopped Onions. Mix them thoroughly to get a dough mixture. Make small balls from the dough. Press each ball with fingers to get a flattened shape.

Step3:  Heat a kadhai with required amount of Oil used for deep frying at a medium flame. When the Oil gets hot, , fry this flattened shape dough,  until they turns golden brown color on  a low flame.

Step4: Remove this vada from the Oil and place on an absorbent  paper in order to drain  the excess Oil. Now Sabudana Vada is ready to serve and eat with Tomato Chutney.

Note:  Fry them on a low flame.

Rava Pulihora.

Rava Pulihora is a very tasty and delicious recipe. In our family, we generally prefer this recipe for our picnic.

Ingredients:
Rice Rava                                   : 1 cup.
Tamarind Pulp                            : 1 cup.

Green Chillies                             : 6.
Red Chillies                                : 2.
Salt                                            : 1 spoon.
Turmeric                                    : 1/2spoon.
Chana Dal                                  : 1spoon.
Urad dal                                     : 1spoon.

Sesame Seeds(Optional)             : 3/4th cup.
Dried Coconut Powder(Optional) : 3/4th cup.
Jeera(Cumin Seeds)                    : 1spoon.
Mustard Seeds                          : 1spoon.
Hing                                          : 3/4th spoon.
Groundnuts                                : 1/2cup.
Roasted Methi Powder               : a pinch.
Oil                                              : 3 spoons.

Preparation:
In a pressure cooker, cook the Rice Rawa with sufficient water, half spoon of Oil, Half spoon of Salt & Turmeric at a medium flame. Wait for three whistles. Now remove the cooked Rice Rava from the cooker and shift it into a mixing bowl.Cut the Green Chillies into halves. Now heat a pan with 3 spoon of Oil at a medium flame. When the Oil gets heated, fry the Green Chillies for a minute, remove and keep aside. Now add Chana Dal, Urad Dal, Jeera & Mustard Seeds and roast them until they turns a light golden color. Now add Groundnuts, Red Chillies,Sesame Seeds, Dried Coconut Powder & Hing and roast them. When the Groundnuts turns into golden color, remove and pour this tadka on the cooked Rice Rava. Mix it properly. Now add the Tamarind Pulp, fried Green Chillies, Roasted Methi Powder & Salt in the same pan and cook for 5 minutes at a medium flame. Turn off the stove and pour this mixture into the mixing bowl and mix very well. Now tasty and delicious Rava Pulihora is ready to serve and eat.

Note: Rice Rava will be more delicious by the following procedure:
Soak the Rice with sufficent water for 3 hours.
Strain out the water.
Dry this soaked Rice on a cloth at the Sunlight.
When the Rice is dried, blend this Rice for 4 minutes.
Now a rough mixture like Rava will come when blended.

Cookies.

Cookies is a very healthy snack for kids. It can be easily made.

Ingredients:
All Purpose Flour                              : 1cup.
Powdered Sugar                                : 1cup.
Butter Sticks                                      : 1.
 Mixed Dry Nuts Powder                               : 1/2cup.
Vanilla Essence                                   : 1spoon.

Preparation:
Take a mixing bowl and add All Purpose Flour, Powdered Sugar, Dry Nuts (Cashew, Almonds, Walnuts & Pistachios) Powder & Vanilla Essence and mix very well with hand. Melt the Butter and immediately pour on the mixture in the mixing bowl. Mix it properly and make a dough. Now put this dough into a polythene cover keep in refrigerator to get cooled for 5 minutes. After 5 minutes, remove the dough from the polythene cover and make a small round balls. Now place each ball  on the Oven sheet and slightly press with your fingers to get flattened. Continue this process till the Oven sheet is fully covered with cookies. In the meantime, preheat the Oven at 200 degrees centigrade. Now keep this Oven sheet into Oven and bake them for 4 minutes until they turns light golden color below. Now remove the  Cookies from the Oven sheet and are ready to serve and eat.

Note: Don't use water to prepare dough. Only use Butter or Ghee.

Chatpati Curry.

Chatpati Curry is a variety dish which tastes spicy & sourness.

Ingredients:
Chana Dal                                 : 3/4th cup.
Carrots                                      : 2.
Capsicum                                   : 1/2.
Onion                                         : 1.
Spring Onions                             : 2.
Coriander                                    : 2stems.
Lemon Juice                                 : 1spoon.
Red Chilly Powder                       : 1/2spoon.
Salt                                              : 1/2spoon.
Turmeric                          :  a pinch.
Chana Masala                  : 1spoon.
Oil                                   : 1spoon.
Jeera(Cumin Seeds)         : 1spoon.
Mustard Seeds                : 1spoon.
Ginger-Garlic Paste          : 1/2spoon.

Preparation:
Soak the Chana Dal with sufficient water for 2hours. After 2 hours cook the soaked Chana Dal in a pressure cooker with sufficient water in it. Wait for 3whistles. Now strain out the water and keep them aside. In the meantime, chop Onions, Carrots, Capsicum, Spring Onions & Coriander into small pieces. Heat a kadhai with 1spoon of Oil at a medium flame. When the Oil gets heated, add Cumin Seeds, Mustard Seeds & Ginger-Garlic Paste and stir it. Now add chopped Onions and cook them for 2minutes. After 2 minutes, add chopped Carrots, Capsicum & Spring Onions and cook them for 5 minutes by covering with a lid at a medium flame. After 5 minutes, the Carrots & Capsicum pieces becomes soft and cooked, now, add already cooked Chana Dal and mix them properly. Now add Turmeric, Red Chilly Powder, Salt & Chana Masala and again cook for 2 minutes. Before turning off the stove, add Lemon Juice and mix it properly. Garnish with Coriander and is ready to serve and eat.

Note: The Chana Dal should be well cooked in the pressure cooker. In order to cook quickly, add a pinch of Turmeric in the pressure cooker.

Corn Flour-Halwa.

Corn Flour-Halwa is a very simple and yummy sweet recipe.

Ingredients:
Corn Flour                                     : 1/2cup.
Water (for mixing the flour)             : 1cup.
Sugar                                              : 2cups.
Ghee                                               : 1/2cup.
Water(for syrup)                              : 1cup.
Cashewnuts                                      : 6.
Almonds                                           : 6.
Walnuts                                             : 2.
Elaichi Powder                                   : 1/2spoon.

Preparation:
Cut all the Nuts (Cashewnuts, Almonds & Walnuts) into small pieces. Heat a kadhai with a spoon of Ghee in it at a medium flame. When the Ghee gets heated, roast all the Nuts pieces until they turns light golden color. Remove these Nuts from the kadhai and keep aside in a bowl. In that kadhai, add a cup of Water for two cups of Sugar in order to get a Sugar syrup. Cook it for 5 minutes at a medium flame. After 5 minutes, you will get a little thick Sugar syrup. Now take a bowl, mix the Corn Flour into a cup of Water with help of your fingers. It should be in liquid paste and check that no lumps are in the paste. Now add this Corn Flour paste into the Sugar Syrup by stirring the syrup. Stir continuously for 5 minutes  until you gets thick consistency. Now add Ghee, Elaichi Powder & roasted Nut pieces and mix them. When the Halwa gets more thick and leaves the surroundings of kadhai , turn off the stove. Take a plate and rub it with half spoon of Ghee evenly. Now load this Halwa into that plate and keep it to get cooled. After getting cooled, cut into pieces of your choice. And the Corn Flour-Halwa is ready to serve and eat.

Note: Mix the Corn Flour with Water and make  into a paste, and, then pour this paste into the Sugar syrup.

Veg-Manchurian.

Veg-Manchurian is a very tasty snack & rich in proteins, vitamins & fiber.

Ingredients:
Carrots(Grated)                         : 1/2cup.
Onions(Chopped)                      : 1/2cup.
Cabbage(Chopped)                   : 1/2cup.
Beans  (Chopped)                      : 1/2cup.
Spinach(Chopped)                      : 1/2cup.
Capsicum(Chopped)                   : 1/2cup.
Spring Onions(Chopped)             : 1/2cup.
Coriander(Chopped)                    : 1/2cup.
Potatoes(Grated)                          : 1/2cup.
Rice Flour                                : 1/2cup.
Corn Flour                                : 1/2cup.
Gram Flour                              : 1spoon.
Cumin Seeds(Jeera)                 : 1spoon.
Azhwain(Vaamu)                     : 1/2spoon.
Ginger-Green Chillies Paste     : 1/2spoon.
Red-Chilly Powder                 : 1spoon.
Salt                                         : 1spoon.
Baking Soda                            : a pinch.
Oil                                           : Required for deep fry.


Preparation:
Chop all the Vegetables into very small pieces. Take a mixing bowl, add all the chopped vegetables along with Rice Flour, Corn Flour, Gram Flour, Cumin Seeds, Azhwain, Ginger-Green Chillies Paste, Red-Chilly Powder, Salt & Baking Soda. Mix them properly with your hand. No need to add water into it. The water from the vegetables is enough to mix it properly. Now heat a kadhai at a medium flame with required quantity of Oil used for deep frying. When the Oil gets heated, make small balls/ flattened vada's of your choice from the veggies mixture and dip this balls/ vada's into the Oil and fry them until they turns into golden brown color. Remove these Manchurians from  the kadhai and place them on a tissue paper to reduce the excess Oil. Serve these Veg-Manchurian in a serving plate and eat them along with Tomato Chutney/ Tomato Sauce.

Note: You can even use boiled rice instead of Flours. No need to add water to make balls.

Tomato-Netibeerakaya Chutney.

Tomato-Netibeerakaya Chutney is more tastier when it is taken with Dosa/Chappathi/Rice.


Ingredients:
Tomatoes                                        : 6
Netibeerakaya(Sponge gourd)             : 3.           Coriander                                         : 2stems.
Red Chillies                                       : 4
Green Chillies                                    : 4.
Roasted Methi Powder                      : 1/2spoon.
Tamarind Pulp                      : 2 tablespoons(approx)
Chana Dal                                          : 2 tablespoons
Urad Dal                                     : 2tablespoons
Mustard Seeds                            : 1tablespoon
Jeera(Cumin Seeds)                     : 1 tabkespoon
Turmeric                                      : 1/2teaspoon
Salt                                              : 1spoon.(approx)
Oil                                               : 2spoons.
Hing(Asofoetida)                          : 1/2teaspoon.

Preparation:
Wash the Tomatoes & Sponge gourds (Neti Beerakaya) and cut into cube size pieces. Heat a kadhai at a medium flame with two spoons of Oil in it. When the Oil gets heated, add the Chana Dal, Urad Dal, Mustard Seeds & Cumin Seeds and roast them until they turns into golden color. Add Red Chillies & Hing and roast them for a minute. Now remove this tadka from the kadhai and keep aside in a bowl. Now into the same kadhai, add the Sponge gourd Pieces & Green Chillies and cook them for 2 minutes by covering with a lid. After 2 minutes, add the Tomato pieces and again cook them for 5minutes without lid. After 5 minutes, the Tomato & Sponge gourd  pieces turns into soft. Turn off the stove and wait for 5 minutes till they get cooled. Blend the roasted tadka into a fine powder leaving 3/4th of tadka aside. When the tadka gets roasted, add Green Chillies and again blend it. Now add cooked Sponge gourd  & Tomato pieces along with Tamarind pulp, Turmeric, Roasted Methi Powder & Salt and whip it until they turns into a fine coarsely  paste like chutney. Now remove from the blender and shift into a serving bowl. At last garnish the Chutney with chopped Coriander and remaining tadka. Now tasty-tasty Tomato-Netibeerakaya Chutney is ready to serve and eat.

Note: when adding cooked pieces to grinder, use whipper button so that the chutney will not be
pasted.

Carrot Halwa.

Kids generally likes to eat Carrot Halwa. It is very simple and easy.

Ingredients:
Carrots                          : 5.
Sugar                             : 1/2cup.
Milkmaid                        : 1/2cup.
Ghee                               : 1/2cup.
Elaichi Powder                 : 1spoon.
Cashewnuts                      : 5.
Almonds                           : 4.

Preparation:
Wash the Carrots and peel out their skin. Now grate all the Carrots.Cut the Cashewnuts & Almonds into halves. Heat a kadhai at a medium flame with Ghee in it. When the Ghee gets heated, add the Cashewnut & Almonds pieces and roast them until they turns into golden color. Now remove these pieces from the kadhai and keep them aside in a bowl. Add the grated Carrots into the kadhai and stir them for 5 minutes. Cook it for another 5 minutes by covering with a lid. After 5 minutes, add Sugar & Milkmaid and stir them. Again cook it for 10 minutes until it becomes soft, by covering with a lid. After 10 minutes, add roasted Cashewnut & Almonds pieces & Elaichi Powder and mix them and stir it for 5 minutes. After 5 minutes, turn off the stove and shift into a serving bowl. Carrot Halwa is ready to serve and eat.

Note: Reduce the quantity level of Sugar if you are adding Milkmaid.  Here the Milkmaid works as sweetener.

Poha (Atukula Upma).

Poha is a very tasty snack item and can be made within 5 minutes.

Ingredients:
Beaten Rice (Atukulu)                   : 2cups.
Onion                                           : 1.
Potato                                          : 1.
Green Peas                                  : 3/4th cup.
Groundnuts                                   : 3/4th cup.
Chana Dal                                     : 1/2spoon.
Urad Dal                                       : 1/2spoon.
Jeera (Cumin Seeds)                      : 1/2spoon.
Mustard Seeds                               : 1/2spoon.
Turmeric                                      : a pinch.
Green Chillies                               : 3.
Salt                                               : 1/2spoon.
Oil                                                 : 1spoon.
Ghee                                              : 1/2spoon.
Water                                             : 1/2cup.

Preparation:
Chop the Onion, Potato & Green Chillies into small pieces. Heat a kadhai with a spoon of Oil in it. When the Oil gets heated, add Chana Dal, Urad Dal, Jeera & Mustard Seeds and fry them till they turns into light golden color. Now add the Groundnuts, Green Chillies and roast them for 2 minutes. When the Groundnuts gets roasted, add the chopped Onion & Potato pieces, Turmeric, Green Peas, Salt & Ghee and cook them for 5 minutes by covering with a lid. Take a bowl and soak Beaten Rice with a half cup of Water & pinch of Salt for 2 minutes. After 2 minutes squeeze all the Water out. When the Onion & Potato pieces got cooked, add this Beaten Rice into it and mix properly. Cook for another 3 minutes by covering with a lid. After 3 minutes, turn off the stove and shift it into a serving bowl. Now Poha is ready to serve and eat.

Note: You can also use Flattened Rice. But Beaten Rice will be more tastier than Flattened Rice for preparing Poha.

Coriander Chutney (Kottimera kaaram).

Coriander Chutney is generally taken with Rice/ Dosa/ Attu/ Chappathi.


Ingredients:
Coriander                                     : 1 Bunch.
Tamarind Pulp                              : 1spoon.
Jaggery (Optional)                         : Small Cube size.
Red Chillies                                    : 2.
Green Chillies                                 : 2.
Salt                                                 : 1/2spoon.
Turmeric                                          : a pinch.
Chana Dal                                        : 1spoon.
Urad Dal                                           : 1spoon.
Jeera (Cumin Seeds)                           : 1spoon.
Mustard Seeds                                    : 1spoon.
Hing (Asfoetida)                                  : a pinch.
Oil                                                       : 1/2spoon.

Preparation:
Wash the Coriander and keep aside to dry. Now heat a pan with half spoon of Oil. When the Oil gets heated, add the Chana Dal, Urad Dal, Jeera & Mustard Seeds and roast them. Roast them until they turn into light golden color. Now add the Red Chillies & Hing and fry them for 1 minute. Grind this tadka mixture,keep a little quantity of tadka aside to mix afterwards (Chana Dal,Urad Dal, Jeera, Mustard seeds,Hing & Red Chillies) along with the Green Chillies into a fine powder. Now add the Coriander, Tamarind Pulp, Turmeric, Jaggery & Salt and again grind them into a chutney. Remove this Chutney and shift into a bowl and mix the remaining tadka to it. The Coriander Chutney is ready to serve and eat.

Note: You can even replace Tamarind Pulp with Lemon juice. You can avoid Jaggery in order to reduce its sweetness. 

Always use whipper button to grind chutneys 

Upma-Pesarattu.

Upma-Pesarattu is a famous South-Indian tiffin item. It is an excellent combination of Upma & Pesara attu.

Ingredients:
 For Pesara attu:
Whole Green Gram (Pesarlu)               : 1glass.
Rice Flour                                            : 1/2glass.
Green Chillies                                       : 4.
Ginger                                                   : 1 cube sized.
Salt                                                        : 1spoon.
Cumin Seeds (Jeera)                              : 1spoon.
Oil                                                         : Used for preparing attu.

For Upma:
Sooji Rava                                             : 1/2glass.
Water                                                     : 1glass.
Green Chillies                                          : 2.
Ginger                                                     : Small cube size.
Onion                                                      : Half.
Salt                                                          : 1/2spoon.
Chana Dal                                                : 1/2spoon.
Urad Dal                                                  : 1/2spoon.
Jeera(Cumin Seeds)                                  : 1/2spoon.
Mustard Seeds                                          : 1/2spoon.
Oil                                                             : 1spoon.
Ghee                                                          : 1/2spoon.


Preparation:
For Pesara attu:
Soak  the Whole Green Gram with sufficient water for 8 hours. After 8 hours strain out the water. Blend Green Chillies, Ginger & soaked Whole Green Gram until it becomes fine paste. Now add Rice flour, Salt & Cumin Seeds and again grind it by adding sufficient water to get a fine batter. Remove this batter from the blender and shift into a mixing bowl. Heat a pan at a medium flame. When the pan gets heated, take one scoop of batter and rotate it evenly round to get a thin attu with the help of that scoop. Pour one spoon of Oil evenly on the middle and its edges. When the attu gets roasted on one side, turn its other side and wait for 2 minutes. Now remove this attu from the pan into a serving plate. Repeat this method until the batter gets completed.

For Upma:
Chop the Green Chillies & Ginger. Cut the Onion into vertical slices. Now heat a kadhai with one spoon of Oil in it. When the Oil gets heated, add Chana Dal, Urad Dal, Cumin Seeds & Mustard Seeds and roast them until they turns light golden color. When they start turning into light golden color, add chopped Green Chillies, Ginger & Onion and cook them for 2 minutes by covering with a lid. Now pour Water into the kadhai and add Salt & half spoon of Ghee, and again cook for 5 minutes by covering with a lid at a medium flame. When the Water gets boiled, by stirring add the Sooji Rava and cook it for 2 minutes. Turn off the stove and remove from the kadhai and shift into a serving plate.

This is a perfect combination of an South-Indian dish.

Note: By stirring, add Sooji Rava into the boiling water, so that no lumps can be formed.

Moong Dal Chutney (Pesara Pachadi).

Moong Dal Chutney will be more tasty when it is taken  along  with Hot Rice & Ghee.

Ingredients:
Moong Dal                                : 1cup.
Red Chillies                               : 4.
Jeera (Cumin Seeds)                  : 1spoon.
Salt                                            : 1/2spoon.
Hing (Asfoetida)                         : a pinch.
Water                                         : required quantity for grinding

Preparation:
Soak Moong Dal with a sufficient water for 2 hours. Strain the water out. Add, Red Chillies, Cumin seeds in a blender and blend them. When the Red Chillies gets crushed, now add soaked Moong Dal, Hing & Salt and blend it for 2 minutes. By adding Water blend it into a fine paste. Remove this Chutney into a serving bowl and serve it. The tasty- tasty Moong Dal Chutney is ready to eat along with Hot Rice & Ghee.

Note: Add only  the required quantity of Water into the Chutney to get a fine paste.

Sabudana Halwa.

Sabudana Halwa is a mouth-watering sweet recipe which is very tasty & yummy.

Ingredients:
Sabudana (Saggu biyyam)              : 1cup.
Jaggery                                          : 1cup.
Ghee                                              : 1/2cup.
Water                                             : 1/2cup.
Cashewnuts & Almonds pieces        : 1/2cup.
Elaichi Powder                                 : 1/2spoon.

Preparation:
Soak the Sabudana with sufficient water for 4 hours. When the Sabudana gets soaked,squeeze all the water. Blend the soaked Sabudana into a fine paste by adding a little water. Heat a kadhai, pour 1/2 cup of Water in it. When the Water gets boiled, add Jaggery and stir it at a medium flame for 10 minutes. Check the consistency of the Jaggery syrup. It starts becoming a little thick now. Then add the Sabudana paste by stirring it . Stir it frequently so that no lumps are formed. Add Ghee and stir it until it becomes thick and leaves the kadhai. Now take another pan and heat it by adding one spoon of Ghee. When the Ghee gets heated, add the Cashewnuts & Almonds pieces and roast them until they turns into golden color. Now add these Roasted pieces & Elaichi Powder into the Halwa mixture and mix very well. Turn off the stove. Take a plate, rub it with half spoon of Ghee evenly and load the Halwa mixture onto it. When the Halwa getss cooled, cut it into pieces. A very very tasty & yummy Sabudana Halwa is ready to serve and eat.

Note: If the Sabudana is not getting a fine paste after blending, then strain out the Sabudana paste. You will get a fine paste without any Sabudana lumps in it and use it for Halwa.

Palak-Aloo Curry.

Palak-Aloo recipe can be taken with Rice/Chappathi/ Paratha.

Ingredients:
Palak (Spinach)                                       : a bunch.
Potatoes                                                  : 2.
Onion                                                      : 1.
Tomato                                                    : 2.
Green Chillies                                           : 4.
Salt                                                           : 1/2spoon.
Oil                                                            : 2spoons.
Coriander Powder                                    : 2spoons.
Garam Masala                                      : 1/2spoon.
Ginger-Garlic Paste                               : 1/2spoon.
Jeera (Cumin Seeds)                              : 1spoon.
Mustard Seeds                                       : 1spoon.
Hing (Asafoetida)                                   : a pinch.
Turmeric                                                : a pinch.
Cashewnut Paste/ Cream Paste              : 2spoons (Optional)

Preparation:
Peel the skin of Potatoes and cook them with sufficient water in a pressure cooker. Wait for two whistles. Now strain out the water and cut the Potatoes into cube-sized pieces. Finely chop the Onion & Tomatoes into very small pieces. Boil the Spinach & Green Chillies with sufficient water in a kadhai at a medium flame for 5 minutes. Don't cover the kadhai. Now strain out the water  and keep it aside to get cooled. Now take another kadhai, add Oil and heat it at a medium flame. When the Oil gets heated, add the boiled Potato pieces and fry them for 5 minutes. When the Pieces turns into golden color, remove them and keep aside. In that Kadhai, now add Cumin Seeds, Mustard Seeds, Hing & Ginger-Garlic Paste. Fry them. Now add chopped Onion and fry them until they turns light golden color. At this stage, add chopped Tomatoes and cook them for 10 minutes until they becomes soft and smooth. Blend the boiled Spinach & Green Chillies into a fine paste. When the Tomatoes gets fully cooked, add this Spinach paste into the kadhai and stir it. Now add Coriander Powder, Turmeric, Garam Masala Powder & Salt and cook it for another 5 minutes without lid. At last stage, add fried Potato pieces into the mixture paste and mix them. If you want, add Cashewnut Paste/ Cream Paste before turning off the stove.Now the Palak-Aloo Curry is ready to serve hot and eat.

Note: Do not cover the Kadhai , while boiling & cooking the Spinach. By covering, it looses its green color.

Dosaavakaaya (Madras Cucumber Pickle).

Dosakaaya which means Cucumber in English can be used to prepare a spicy Pickle.

Ingredients:
Cucumber                                                    : 1.
Mustard Powder (Aava pindi)                      : 1/2cup.
Red Chilly Powder                                       : 1/2cup.
Salt (Iodized)                                                : 3/4th cup.                                                            
Turmeric                                                       : a pinch.
Sesame Oil (Nuvvula Nune)                                                  : 2spoons.


Preparation:
Chop the Cucumber into small pieces with its skin. Take a mixing bowl, add Mustard powder, Red Chilly Powder, Salt & Turmeric and mix them. Now add these chopped Cucumber pieces into it and mix very well. When they are fully mixed, pour two spoons of Sesame Oil and once again mix them. Leave it for two hours. After two hours you can see the Oil gets oozes out from the Cucumber pieces. Now store this pickle in a air tight Glass bottle.

Note: Here we are not adding too much Oil because in some places the Cucumber will have water in it. Don't take the ripened Cucumber, which can spoil your pickle.