DONDAKAYA(GHERKINS) KORMA

INGREDIENTS:

dondakaya(gherkins)- 1/2 kg
peanuts- 1/2 cup
sesame seeds- 1/4 cup
jeera- 1/2 tea spoon
mustard seeds- 1/2 tea spoon
tamarind- small lemon size
salt to taste
red chilli powder- 1 tea spoon
oil- 3 table spoons
onions- 1 medium 
curry leaves- few
green chillies- 2

METHOD:

STEP1:- In a bowl soak tamarind in water and cut both the ends of the dondakaya and then prick it with knife all over.

STEP2:- Roast the peanuts and sesame seeds, then grind them into fine powder and keep it a side.

STEP3:- In a cooker, heat oil then add in the jeera, mustard seeds,onions ,green chillies,curry leaves,turmeric,ginger garlic paste and fry it for 2 mins.

STEP4:- Now add in the dondakaya and then fry it 10 mins on medium flame.

STEP5:- Then add in the tamarind extract,powder,red chilli powder,salt and cook it for 3 vessils. thand it dondakaya korma is ready

SHRIMP(PRAWNS/ROYALU) CURRY

SHRIMP(PRAWNS)CURRY

INGREDIENTS:

shrimp- 1/2 kg

onions- 2 medium

bay leaves- 1

cloves- 4

cardamom - 4

shahi jeera- 1/2 tea spoon

cinnamon- 1

red chilli powder- 1 tea spoon

salt to taste

coriander

turmeric- 1/2 tea spoon

oil- 2-3 table spoon

ginger garlic paste- 1 tae spoon

coriander powder- 1 tea spoon

green chillies- 2

METHOD:

STEP1:- Clean the shrimp by removing its tail and wash gently. then Boil the shrimp till its half done

STEP2:- In a frying pan heat oil , in it add cloves, cardamom, bay leaves, cinnamon,shahi jeera and fry fo 2 mins 

STEP3:- Then add the onions chopped ,giger garlic paste, turmeric,green chillies and allow it fry for 10 mins on medium flame.

STEP4:- Now add red chilli powder,and shrimp and cook for 10 mins at last top it with coriander powder and coriander.

 serve hot with steamed rice.

ALOO POTTU(MASHED POTATO CURRY)

ALOO POTTU(MASHED POTATO CURRY)

INGREDIENTS:

mashed aloo- 2

green chillies- 4

urag dal- 1/2 tes spoon

onions- 1

jeera- 1/2 tea spoon

mustard seeds- 1/2 tea spoon

curry leaves- few 

coriander

oil- 2 table spoon

turmeric- 1/2 tea spoon

red chillies- 1

giger garlic paste- 1/2 teaspoon

METHOD:

STEP1:- Boil the potatoes and mash them.

STEP2:- In a frying pan heat oil, then add in the jeera,mustard seeds,urag dal,red chillies,onions, curry leaves,green chillies, and fry them for 3 mins 

STEP3:- Then add in the ginger garlic paste, tumeric and fry them of another 2 mins, after that add inthe mashed potatoes and mix well and allow it cook for 5 mins on low flame with lid on.

STEP4:- turn off the flame and top it with copped coriander.

TAMARIND RASAM (PACHI PULUSU)

TAMARIND RASAM(PACHI PULUSU)

INGREDIENTS:

onions-1 chopped

tamarind- to taste

mustard seeds- few

jeera- 1/2 tea spoon

curry leaves- few

red chillies- 1

green chillies- 2

coriander leaves- few

water

oil- 1table spoon

METHOD:

STEP1:- Soak the tamarind in water for 1/2 hour or in a glass bowl add water and tamarind and heat in for 1 min.

STEP2:- In a tempering pan, heat oil add jeera, mustard seeds, green chilles,red chillies,curry leaves,garlic grounded and fry it for 2 mins.

STEP3:- In a seperate bowl squeeze the tamarind soaked and add sufficient water,salt,copped onions,coriander leaves,and the tempering mixture.thats it tamarind rasam is ready.

It's a good combination with HOT steamed rice with non-veg dishes.

METHI DAL (MENTHI KURA PAPPU)

METHI DAL

INGREDIENTS:-
3/4th toor dal
1 1/4 cup chopped methi
1 medium tomato finely chopped
onion 1-chopped finely
2 green chillies
turmeric powder
red chilli powder1/2 tsp
salt to taste

SEASONING:-
oil as needed
1/2 tsp cumin seeds/jeera
1/2 tsp musstard seeds
1 spring curry leaves
asafoetida-pinch
1 broken red chilli
1 garlic clove

METHOD:
STEP 1:-wash the dal few times and pressure cook with 1 1/2 cups of water.
STEP 2:-for seasoning(tadka)heat oil in a pan,add mustard and cumin seeds when they begin to crackle add red chilli,tomato and methi leaves to it.
STEP 3:-add pinch of asafoetida and salt to cook tomatoes.
STEP 4:-pour the cooked dal to this tadka and simmer for 5-10 mins.
STEP 5:-Add red chilli powder and salt if needed.
Serve methi pappu with rice or phulka.

ONION TOMATO CHUTNEY

ONION TOMATO CHUTNEY

INGREDIENTS:
onion-1(chopped)
tamarind -1 small piece
urad dal
tomatoes-2
asafoetida
salt
red chillies-2-4(optional)

METHOD:-
STEP 1:- heat oil and add urad dal.
STEP 2:-Once they start to beacome light brown,add the red chillies.make sure you dont burn them.
STEP 3:-Add the chopped onions and saute till they get light golden.
STEP 4:-Add the tomatoes,asafoetda and salt 
STEP 5:-stir and saute till the tomatoes have softened and cooked.add some water need when the tomatoes get stick to the pan.
STEP 6:-Now then the tomatoes are cooked and softened.
STEP 7:-Let the mixture cook or warm for sometime.later add the mixture into a blender jar and small piece of tamarind.
STEP 8:-Without adding water grind chutney till smooth.
serve with onion tomato chutney with dosa,vada or idli.
                     

EGG CURRY WITH ONIONS

INGREDIENTS:

eggs- 7

onion - 3 - 4 big 

red chiili powder - 1 tea spoon

salt to taste

coriander powder - 1 tea spoon

curry leaves

oil - 2 table spoon

ginger garlic paste - 1 tea spoon

turmeric - 1/2 tea spoon

coriander

METHOD:

STEP1:- Boil the eggs and cut them into half

STEP2:- In a frying pan, heat oil and add in 1/2 tea spoon of shahi jeera,then add in the onions (chopped),when the onions turn into light brown color add in ginger garlic paste, turmeric,curry leaves, green chillies sliced, salt, red chilli powder and allow it to fry for 10 mins on medium flame,when oil starts floating add in the eggs and cook for 10 more mins ...

STEP3:- At last top it with coriander powder and chopped coriander.

GUMAD KAYA (WHITE PUMPKIN) AND CHANA DAL CURRRY

INGREDIENTS:

white pumpkin - 1/4 of whole

salt to taste

turmeric - 1/2 tea spoon

chana dal - 1/2 cup

onions - 1 

oil - 1 table spoon

jeera - 1 tea spoon

mustard seeds - 1 tea spoon

dried red chillies - 2

curry leaves - few

red chilli powder - 1/2 tea spoon

METHOD:

STEP1:- In a ooker add the big cubes of pumpkin and soaked chana dal(10 mins),then add turmeric, salt to taste.and allow it to cook for 3 vissels.

STEP2:- In a frying pan add oil, when oil gets heated add in the jeera, mustard seeds,red chillies,and then add onions and allow it to fry until the onions turn into light brown color.then add in the red chilli powder.

STEP3:- Now add the onions mixture into the cooked pumpkin add allow it cook fr 10 mins.

STEP4:- Top it with copped coriander.

ALOO PARATA

INGREDIENTS:

aloo - 3-4(medium)
green chillies - 5
tomato - 1
coriander powder - 1 tea spoon
whole garam masala powder - 1/4 tea spoon
onions - 1
coriander
lemon juice - 1 tea spoon

INGREDIENTS FOR DOUGH:

maida(all purpose flour) - 1 n 1/2 cup
jeera (cumin seeds) - 1 tea spoon
salt to taste
butter - 1 table spoon
oil - 1 table spoon
ginger garlic paste - 1 tea spoon 

METHOD:

STEP1:- In a mixing bowl add flour, salt, butter, cumin seeds and rub it with hand until the butter is incorporated into the flour, then add add sufficient water and prepare a roti dough(smooth).

STEP2:- Boil the potatoes. and mash them into fine paste.

STEP3:- Take a frying pan and heat the oil and add in the onions, ginger garlic paste, turmeric, coriander powder, garam masala powder,salt,green chillies and fry them for 5 mins. then turn off the flame and add in the potato paste n mix it well.

STEP4:- Now take the dough of small lemon size and spread it on your palm ,then take the stuffing mixture and stuff it and roll into roties and fry them on the pan .

METHI PARATHA

METHI PARATHA

INGREDIENTS:-
wheat flour-2 cups
methi leaves/fenugreek leaves
red chilli powder-1/2 tsp
green chillies-3-4
turmeric powder-1/4tsp(optional)
jeera/cumin seeds-1 tsp
salt as per taste
oil
Method:-
STEP 1:-1.wash methi leaves and drain the water.chope it finely.
STEP 2:-mix wheat flour,methi leaves,red chilli powder,crused green chillies n cumin seeds,salt to taste and 2 tbsp of oil together.
STEP 3:-add water little at a time and make a soft dough,cover it and let it sit for one hour.
STEP 4:-now,make equal sized balls of it and roll the balls dusting little wheat flour to it.and make round shaped chapati.n let the both sides get cooked well.
STEP 5:-serve with yogurt,any pickle(of your choice)and raita.

VANKAYA TAMATA(BRINJAL N TOMATO) CURRY

INGREDIENTS:

birnjals - 7-8 

salt to taste

red chilli powder - 1/ tea spoon

onion - 1

oil - 3 table spoons

green chillies - 2

curry leaves - few

giger garlic paste- 1/2 tea spoon

coriander 

METHOD:

STEP1:- Heat the oil in a frying pan and add in the onions chopped ,salt, curry leaves,green chillies, ginger garlic paste, turmeric and fry it for 5 mins.

STEP2:- Now add in the diced brinjal and allow it to fry for 5 mins

STEP3:- Npow add in the red chilli powder and tomatoes and allow it cook for 20 mins on low flame. at last top it with copped coriander.

PALAK(SPINACH) BAJJI

INGREDIENTS:

spinach - 12 leaves

salt to taste

red chilli powder - 1/2 tea spoon

coriander powder - 1/2 tea spoon

ginger garlic paste - 1/2 tea spoon

basen(chana dal) flour - 4 table spoons

METHOD:

STEP1:- In a bowl add flour, chilli powder,salt,coriander powder,ginger garlic paste,then mix it with sufficient water and prepare a batter like (dosa batter).

STEP2:- Now heat the oil for deep fry on medium flame. and dip the spinach leaves in the batter and fry them .thats it spinach bajji is ready.

CABBAGE 65

INGREDIENTS:

Cabbage 1/4 kg(grated)

Carrot(grated)

Besan-2tbsp

Corn flour-2 tbsp

China salt(ajinomoto)

Red chilli powder-1 tbsp

Ginger-garlic paste-1 tbsp

Pepper powder-1tsp

Salt to taste

Oil deep fry

METHOD:

STEP 1:-Grate gabbage,carrot and take in a bowl.

STEP 2:-Add corn flour,besan,black pepper,ajinomoto,red chilli powder,ginger garlic paste,tomato sauce and salt mix well with little water.

STEP 3:-Optional you can add orange or red colour for better look.

STEP 4:-Take deep pan and pour oil for deep fry,make small balls and slowly drop the round pieces to the oiland fry until colour changes to red or brown and crispy.

STEP 5:-Then take out the fried pieces into a paper napkin and repeat process for the remaining pieces as well.

STEP 6:-There you go..crispy and crunchy cabbage 65 is ready to serve hot.

This cabbage 65 can be used as a side dish or evening snacks.

hope you'll like it...do leave your reviews.

GREEN CHICKEN FRY

                                                                 

GREEN CHICKEN FRY

INGREDIENTS:

Chicken(boneless)

Green chillies

Corriander leaves

Mint leaves

Ginger-garlic paste

Small cup yogurt

Turmeric powder

Salt

Lemon

PREPARATION:

STEP 1.Wash the boneless chicken cleanly.

STEP 2.Grind green chillies,corriander,mint leaves,ginger,garlic and make a paste of it

STEP 3.Marinate chicken with the grinded paste addling a cup of yogurt,turmeric powder n salt.

STEP 4.Keep in refrigerator for 1-2 hrs.

After sometime;

STEP 5.In a pan,heat 2 tbsp of oil.

STEP 6.Add the marinated chicken in the pan n allow it to cook in sim and stir fry for 15-20 mins.

STEP 7.lastly squeeze lime all over.

Serve HOT with pulao and rice.

DAHI MURGH

DAHI MURGH

INGREDIENTS:

Chicken boneless-1/2 kg

Yogurt-1/2 cup

Turmeric powder

Ginger garlic paste

Shahi-jeera

Cinnamon-4

Cloves-4

Cardamom-4

Black pepper(miryalu) 1tsp

Mint leaves

Corriander leaves

Green chillies

Oil

Lime

Sara palukulu(cudpahnut)-50 gms

METHOD:

STEP 1:Wash the boneless chicken,n add in a bowl.

STEP 2:Add thin sliced green chillies,ginger garlic paste,turmeric powder,Cloves,cinammon,miryalu(crush three of them),1/2 cup yogurt. 

STEP 3:Marinate all the above n keep refrigerated atleast for 4 hrs.

STEP-4:Make powder of sara palukulu(cudpahnut).

STEP 5:Add oil to a wide wok,add shahi jeera,onions,little ginger garlic paste stir fry lighty.

STEP 6:Add the marinated chicken.cook iy till soft and tender in a low to medium flame.if need you can add some water while cooking if chicken doesnt release any moisture. 

STEP 7:Sprinkle sarapalukulu(cudpahnut)powder evenly all over.

STEP 8:Continue to fry untill you get good aroma of the masala.takes 3 to 4 mins.

STEP 9:Once the chinken is cooked,garnish with cilantro leaves and lime juice.

Enjoy Dahi murgh with rice and onion raita.

VEGGIE PULAO

VEGGIE PULAO

INGREDIENTS:

500 gms Long grained rice (basmati rice)

150 gms Ghee

4 Black cardamoms 

2 tsp Caraway seeds (shahjeera)

3 Bayleaves 

2 Cinnamon (dalchini sticks)

2 Cloves (lavang)

1/2 cup chopped carrot

1/2 cup chopped beans

1/2 cup chopped red capsicum

1/2 cup chopped green capsicum(its your choice)

1/2 cup green peas

Salt to taste

A pinch of saffron (kesar) strands , dissolved in a tsp of milk

METHOD:

STEP 1:-Pressure cook the rice along with 3 cups water for 3 whistle.

STEP 2:-Allow the stem to escape before opening the lid.

STEP 3:-Cool and seperate into 2 equal portion and keep aside.

STEP 4:-Heat a wok, add 100 gm of ghee, add the caraway seeds, bay leaves, cinnamon, cardamom and cloves, mix well and saute on a medium flame, till it turns golden brown.

STEP 5:-Add the chopped vegetables and salt to taste, mix well and saute on a medium flame for 2 minutes.

STEP 6:-Remove from the flame, cool and divide this mixture into two equal portions and keep aside.

STEP 7:-In another broad pan, spread a portion of rice and spread a layer of masala on the top.

STEP 8:-Spread the rice again on top of the masala and spread,pour the remaining ghee, and saffron mixture evenly on the top.

STEP 9:-Cover and cook on a very slow flame for 15 minutes.

Serve hot with raita.

MUNTA BIRYANI

INGREDIENTS:

Chicken 500 grams

Rice 1 cup

Oil 4 tbsps 

Onions 3 medium

Ginger 2 inch piece

Garlic cloves 6-8 

Black peppercorns 1/2 teaspoon

Black cardamoms 3 

Fennel seeds (saunf) 1 teaspoonMace 2 blade

Cinnamon 2 inch stick

Salt to taste

Bay leaf 1 

Green cardamoms 6 

Caraway seeds (shahi jeera) 1/2 teaspoon

Cloves 6 

Saffron (kesar) a few strands

Milk 1 tablespoon

Pistachios 15-20 

Cumin seeds 1/2 teaspoon

Nutmeg powder 1/4 teaspoon

Cloves 5 

Green cardamoms 6 

Black cardamoms 2

MATKA/POT

METHOD:

STEP1:-Clean, wash and cut chicken into one and half inch sized cubes. Wash rice twice and soak in two cups of water for fifteen minutes. 

STEP2:- Heat sufficient oil in a pan and deep-fry the onions till golden brown. Drain on an absorbent paper and keep aside. 

STEP3:- Peel, wash and chop onions, ginger and garlic. Tie up some chopped onion, chopped ginger, chopped garlic with peppercorns, black cardamoms, fennel seeds, mace, cinnamon in a muslin cloth. Put this bundle with chicken, salt and three cups of water and let it cook till three-fourths done.

STEP4:-Take out the chicken pieces and retain the stock to cook the rice.

STEP5:- For the masala grind the remaining onions, ginger and garlic with cumin seeds, nutmeg, cloves, green cardamoms and black cardamoms.

STEP6:- Heat oil in a Matka/pot and sauté the ground masala till fat begins to separate.

STEP7:-Add semi cooked chicken pieces and salt and sauté for a while.  

STEP8:-In another pan heat oil, add bay leaf, green cardamoms, caraway seeds and cloves. Sauté and then add the rice and sauté for a while.

STEP9:-Add double the quantity of reserved chicken stock and salt. When the rice is 3/4 cooked, drain the excess water and add it to the matka/pot. on the rim of the matka paste aata(wheat dough) then put on the lid and cook on low heat

STEP10:-Add saffron dissolved in milk and mix lightly. garnish with pistachios and silver warq and serve hot. 

GOBI (CALIFLOWER) 65

INGREDIENTS:

califlower-1
corn flour- 2 table spoons
all purpose flour- 1table spoon
salt to taste
red chilli powder-1 tea spoon
ginger garlic paste-1/2 teaspoon
oil
spring onions 
chilli sause-1 tea spoon
tomato sause-1 tea spoon
soya sause-1 tea spoon
garlic peices
ginger peices
red food color- a pinch

METHOD:

STEP1:- clean and cut the califlower into big peices

STEP2:- In a bowl and califlower,salt,red chilli powder, gingr garlic paste, corn flour,all purpose flourand mix it well.

STEP3:- Heat oil for deep fry And fry the marinated califlower.

STEP4:- at last toss the fried gobi with ginger peices,garlic peices,soya sause,tomato sause, chilli sause,red food color  and then top it with coriander and chopped spring onions

chicken 65

INGREDIENTS:

chicken(bone less)- 1 kg(samll peices)

corn flour- 2 table spoons

all purpose flour- 1table spoon

salt to taste

red chilli powder-1 tea spoon

ginger garlic paste-1/2 teaspoon

oil

spring onions 

chilli sause-1 tea spoon

tomato sause-1 tea spoon

soya sause-1 tea spoon

garlic peices

ginger peices

red food color- a pinch

METHOD:

STEP1:- clean and cut the chicken into small peices

STEP2:- In a bowl; add chicken,salt,red chilli powder, ginger garlic paste, corn flour,all purpose flour and mix it well.

STEP3:- Heat oil for deep fry And fry the marinated chicken.

STEP4:- at last toss the fried chicken with ginger peices,garlic peices,soya sause,tomato sause, chilli sause,red food color a pinch  and then top it with coriander and chopped spring onions.

CHICKEN PICKLE

INGREDIENTS:

chicken- 1kg(bone less)
ginger garlic paste- 2 table spoons
turmeric- 1/2 tea spoon
red chilli powder-2 table spoons
salt 1 table spoon
lemons- 2
cloves- 6
cinnamon- 4
cardamom- 6
shahi jeera- 1/2 tea spoon
peppercorns

METHOD:

STEP1:- Clean the chicken and marinate it with(ginger garlic paste 2 table spoons spoons, grounded mixture of(cloves,cinnamon,cardamom,shahi jeera,peppercorns),red chilli powder.and rest for 1/2 an hour.

STEP2:- In a frying pan add oil, when the oil get slightly heated add a pinch of shahi jeeera and the chicken marinate allow it to cook.

STEP3:- After the chicken is cooked turn off the flame and squeeze in lemon juice.   

VANKAYA AVAKAYA(BRINJAL PICKLE)

     VANKAYA AVAKAYA

INGREDIENTS:

Vankayalu(brinjal) 1.25 kg

Jeera-1tsp

Mustard seeds-1/2 tsp

Fenugreek seeds-1/2 tsp

Tamarind puree(as required)

Garlic cloves-10-15 pieces

Red Chilli powder-1tbsp

Salt - as to ur choice

PREPARATION:

STEP 1:-Cut all the brinjals into four pieces each..nd fry them in oil till they turn light brown.

STEP 2:-Take them out separately in Bowl. 

STEP 3:-grind fenugreek seeds(menthulu).n make a mixture of it.

STEP 4:-place a pan for tadka, add mustard seeds ,cumin seeds,garlic cloves.

STEP 5:-Then add salt,red chilli powder,tamarind puree,fried brinjal pieces to the tadka.

STEP 6:-Mix this mixture thoroughly..Now,finally add chillipowder and salt as needed to ur choice.

Serve hot with steamed rice.

PALAKURA PAPPU (PALAK DAL)

PALAKURA PAPPU (PALAK DAL)

INGREDIENTS:

Palak chopped(spinach)
1 small cup tur dal(red gram,kandi pappu)
Chenna dal-1/2 cup(or less)
Green chillies-5-6(slit lengthwise)
Onion-chopped
Big pinch turmeric powder
Jeera
Garlic cloves-2
Salt 
Red chilli powder
Tamarind
Salt to taste
Corriander leaves

FOR SEASONING/TADKA:

1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
Dry red Chillis,de-seed and tear
Fresh curry leaves(5-10)
2-2 tsps of oil

PREPARATION:

STEP 1:-In a pressure cooker,place dal,palak leaves,chenna dal,chopped onions.green chillis,turmeric powder,chopped garlic cloves,jeera.Add 1 1/2 to 2 cups of water and pressure cook upto 2-3 whistles.
STEP 2:-Heat oil in a vessel,add mustard seeds as they jump around,add cumin seeds,red chillis,curry leaves and stir fry for half a minute.
STEP 3:-Add the tamarind puree in the tadka.
STEP 4:-Add this to the pressure cooked dal along with salt and combine.cook on slow to medium flame for 5-7 mins without lid on the top till you get the consistency.
STEP 5:-Garnish with corriander leaves.

     Serve with steamed white rice and a stir fry dish.

CHOCOLATE FUDGE

                                 CHOCOLATE FUDGE

                                      

INGREDIENTS:

4 Cups sugar
1 1/3cups milk or half-and-half
1/4 Cup corn syrup
1/4 Teaspoon salt
4 oz Unsweetened baking chocolate or 2/3 cup unsweetened baking cocoa
1/4 Cup butter or margarine
2 Teaspoons vanilla

METHOD:

1.Grease bottom and sides of 8-inch square pan with butter.
2.In a saucepan, cook sugar, milk, corn syrup, salt and chocolate over medium heat, stirring constantly, until chocolate is melted and sugar is dissolved.
3. Cook, stirring occasionally, to 234°F  or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water; remove from heat. Stir in butter.
4. Cool mixture without stirring to 120°F, about 1 hour. (Bottom of saucepan will be lukewarm.) 
5.Add vanilla, Beat vigorously and continuously 5 to 10 minutes, using wooden spoon, until mixture is thick and no longer glossy. (Mixture will hold its shape when dropped from a spoon.)

6.Spread in pan. Let stand about 1 hour or until firm. Cut into 2-3-inch squares.

LEMON RASAM

INGREDIENTS:

lemon-  1

tomatoes- 1

coriander-  1/2 bunch

green chillies- 3

curry leaves

turmeric powder-  1/2 tea spoon

boiled toor daal- 1/2 cup

peppercorns-  1 teaspoon

jeera(cumin seeds)- 1 teaspoon

ghee-  1 tea spoon 

oil -  1 table spoon

mustard seeds-  1/2 tea spoon

asafoetida(hing)-  a pinch

red chillies-  2 

METHOD:

STEP1:- In a sauce pan add (turmeric powder,green chillies,curry leaves,boiled daal ,water 3-4 cups, salt) and boil in on medium flamefor 10 mins

STEP2:- Now add in squeezed lemon juice on a low flame and turn off the flame.

TEMPERING :

STEP1:- Ground the peppercorns and jeera in a dingchick(rollu).

STEP2:- Heat the oil and ghee in tempering pan, then add in the mustard seeds, hing(asafoetida), red chillies and grounded mixture.

STEP3:- Add the tempering into the rasam bowl... thats it lemon rasam is doneeeeeeee....

serve it hot with steamed rice and papad. 

BEERAKAYA SENAGA PAPPU CURRY

(RIDGE GOURD)BEERAKAYA SENAGA PAPPU CURRY:

INGREDIENTS:

Beerakaya(ridge gourd)

Chenna dal(senaga pappu)

Onions 1(finely chopped)

Curry leaves

Ginger garlic paste

Turmeric powder

Oil

Red chilli powder

Tomatoes 2

Salt-to taste

Corriander leaves

METHOD:

STEP 1:-Take chenna dal into pressure cooker and add 1 1/2 cups of water.close t with lid;let it cook on medium heat for 5-6 whistles.let the cooker go down by itself n open the cover.

STEP 2:-Cut ridge gourd into medium pieces, and onions into small chopped pieces.

STEP 3:-Heat a pan of 3tbsp oil.add onions,curry leaves,ginger garlic paste,turmeric powder n fry.

STEP 4:-Then add ridge gourd(beerakaya)pieces n allow it to cook for 5 mins.

STEP 5:-Add chopped tomatoes,red chilli powder n salt.stir fry for another 5 mins.

STEP 6:-Mash the chana dal lighty n 3/4 or 1 cup of water to get medium consistency.check the salt taste or add more if required.

STEP 7:-Lastly garnish with corriander leaves.

Serve hot with steamed rice or roti.

EGG-LESS ORANGE CAKE

INGREDIENTS:

All purpose flour-        1 cup

Granulated sugar -       1/2 cup

vanil1a essence -         1 tea spoon

orange juice  -              2 table spoons

Condensed milk-          1 can 

baking powder -           1 1/2 tea spoons

baking soda-                 1/2 tea spoon

unsalted butter -           100 grams

milk  -                           1/2 cup

METHODS:

STEP1:- Pre heat the oven to 350 degrees F(175 degrees C) and greased a 9/5 inch baking pan.

STEP2:- Take a bowl add butter and beat it on medium speed for 5 mins, now add (the powdered granulated sugar),vanilla essence,milk,condensed milk and mix it well.

STEP3:- Now in the batter add flour, baking powder,baking soda, orange juice and mix it gently(with a spoon).

STEP4:- Pour the mixture in the baking pan and bake it in the oven for 30 mins. after 30 mins insert a tooth pick in the center of the cake and remove it if the tooth pick is clean then your cake is ready.