TOMATO PURI

wheat flour-1 bowl,maida-1tbsp,salt,tomato puree.make dough like puri.keep it for 15-20 min.dust with maida and make puri and deep fry.
for green puri:make dough with palak paste.

BLACK CHANA CURRY

ghee,cloves,dalchini,bayleafs,jeera pd,hing,curryleaves,tomato puree,dhania pd,garam masala,red chilli pd,green chillies,ginger,turmeric,salt,water,fry until the ghee comes out,black chana boiled.

WATERMELON SOUP

pan,oil,ginger chopped,garlic chopped,green chillies chopped,curry leaves,water melon pieces,salt,coconut water.cook until it comes to boil.let the watermelon break down.cool.grind and strain.refrigerate and serve in a glass with cream and ripe mango pieces.

CURD RAWA PAKODA

onions chopped,rawa[sooji]-1 cup,sour curd-1 cup,jeera,green chillies,soda,ginger chopped,curry leaves,
coriander.keep it for 5-10 min.make pakodas.

ALOO COCONUT TIKKI

boiled mashed aloo,grated coconut,salt,red chilli pd,green chillies,limejuice,coriander,jeera pd.equal quantities
of aloo and coconut.

PEPPER CHICKEN

marinate the thin strips of chicken with ginger chopped,garlic chopped,green chilli chopped,g&g paste,curry leaves.
oil,onions,garlic chopped,ginger chopped,green chilli,chicken strips,curry leaves,black pepper pd,salt,lemon juice.
tip:when the chicken is cut in thin long strips it cooks faster.can use the chicken breast pieces to cut the strips.

MOONGDAL CUTLET

chaat masala,soaked yellow moongdal,bread slice,garam masala,onions,grated carrot,coriander,green chilli,boiled mashed aloo,coriander,mint leaves,salt,maida,cornflour,shallow fry in oil

STUFFED OMELETTE

mix finely chopped onions,grated processed cheese,tomato and capsicum finely chopped.
beat the eggs with salt,pepper pd.
heat the oil and pour the eggs mixture.put the chopped veggies and cheese and fold.fry on both the sides.

CHANADAL KUDUMULU

boiled chanadal,sesame,carrot grated,riceflour,coriander,curry leaves,salt,green chillies,ginger paste.make culets of this mixture and steam them on greased plates.

MINT RAITHA

mint leaves,sour curd,sugar,green chillies,salt.grind all together.

SPINACH TOFU PARANTHA

tofu grated,green chillies,salt,cauliflower grated,carrot grated,coriander.mix all these nicely for stuffing.
mix wheat flour,maida,ground spinach and make chapathi dough.keep it for 10 min.roll and stuff and again roll.
fry the parantha.

PRAWN FRY

marinate the prawns in lemon juice and g&g paste for 15 min
make a paste of dry red chillies,garlic,red chilli pd,curd,salt,oil.add grated coconut to the ground paste.marinate the prawns in this paste for 3-4 hours in the friz.fry in the pan.

RIDGEGOURD SOUP

when the water boils add onions,green chillies,cook for little time.now add ridgegourd chopped,cook for 8-10 min,salt,ajinamoto,coriander.
fry semiya and garnish the soup

DAL BISCUITS

fry moongdal-2 and uraddal-2 in oil and grind.add this to the maida-1.mix all the flours like chapathi dough with
red chilli pd,jeera,sugar,salt,garam masala pd,butter and water.keep it for 10 min.roll it.cut in chekkalu shape and deepfry.

PRAWN PAKODA

in this recipe can replace prawn with onion or cashew or capsicum.
besan-1,riceflour-1/2,onions chopped-2 handfuls,g&g paste,green chillies,salt,garam masala,coriander,curry leaves,butter,mint leaves.mix it like thick paste and deep fry.
can keep this pakoda between two bread slices and eat.

GREEN PEAS SOUP

butter,bayleaf,cloves,ginger,maida-1 tsp,green peas boiled paste-1 small bowl,water or veg stock1/2 glass,
salt,white pepper,black pepper,coriander.strain it and garnish with cream.

COCONUT CORIANDER VADA

coconut+coriander coarse paste,besan,riceflour,jeera,red chilli pd,salt,onions,curry leaves,water.make like vada and deep fry

PUFFED RICE POHA

take a bowl pour water.put puffed rice in water and squeeze
oil,cashews fry and remove.in the same pan jeera,mustards,urad dal,chanadal,peanuts,onions,curry leaves,coriander,green chillies,tomato sauce,puffed rice,cashews.

GREEN PEAS GRAVY

make a paste of coconut+cashews with water.
oil,jeera,onions-2,g&g paste,tomatoes-1,salt,turmeric,red chilli pd,jeera pd,dhania pd,coconut+cashew paste,water,
boiled green peas.

RIDGEGOURD PEEL PONGADALU

riceflour-1 cup,ridgegourd peel washed and ground-1/2 cup,soaked chana dal,coriander,[green chillies+garlic+salt+ginger]paste,make balls and deep fry.

PEANUT BUTTER SANDWICH

toast the wheat bread with olive oil.take the first slice,apply peanut butter and put some banana rounds on it.apply mango jam to the second slice and cover the first slice with the second slice and cut it diagonally.
two types of peanut butter are available.one is coarse the other is smooth.apply the coarse type.

POTATOES PAKODA FRY

chop the potatoes in dices.to them mix besan,salt,ajwain,g&g paste.also add little water to make it look like pakoda batter.fry them in chunks.
again oil in a pan fry,onions,green chillies,garam masala,dhania pd,red chilli pd,curry leaves,ajwain,cloves pd,potatoes fried.

VEG OATS DOSA

mix ricceflour-1 cup,wheat flour-1/2 cup,sooji-1 tbsp,1/2 cup-besan,[green chillies+ginger+garlic paste],jeera pd,pepper pd,salt,milk[boiled and cooled],oats,water.mix like dosa batter and spread thickly on the tawa.
sprinkle onions finely chopped,carrots grated,green chillies,coriander,grated cheese on top.cover and cook.

OATS DOSA

pan,oil,sweat onions finely chopped,jeera,pepper pd,green chillies finely chopped
mix oats,rawa-1 cup,wheat flour-1 cup,water,onions mix.pour this on the tawa.

QUICK TAWA RICE

oil,onions,garlic chopped,yellow pepper chopped,tomatoes,salt,turmeric,red chilli pd,curd-1tbsp,cooked rice

RED SNAPPER FISH FRY

1st marinade:salt,oregano,thyme,limejuice,pepper pd.
2nd marinade:mix mustard sauce,parsley,pepper pd,salt,lime juice,olive oil.make a smooth sauce
keep the boneless fish pieces in first marinade for 5 min and then in second marinade for 10 min.
in a pan pour little olive oil and shallow fry the fish.serve with tossed veg
olive oil,boiled carrots,boiled beans,yellow zucchini,salt,black pepper,herbs.toss and serve with fried fish

GARLIC CHUTNEY

oil,mustards,dry red chillies,chana dal,curry leaves,washed and wiped and dried garlic cloves-1 cup,fry until light brown,

add tamarind juice,turmeric,salt,keep it until oil comes out and add red chilli pd.will turn red in colour.can keep this 2-3 months.serve this with coriander rice or pongal.

CORIANDER RICE

cook rice and keep.
grind coriander,tamarind,coconut,green chillies,salt together like chutney without adding water.
oil in a pan,chanadal,urad dal,mustards,green chillies,peanuts,turmeric,coriander chutney,fry until the raw smell disappears and add rice,salt

PALAK SOUP WITH VEG

palak boil and paste.butter in a pan,[cabbage,paneer,carrot,3 types of peppers]finely chopped,fry lightly,no need to soften,palak paste,sugar,salt,white pepper,add milk and keep on stirring until 1 boil.turn it off.put some grated cheese on top and serve

PALAK CORN SANDWICH

corn paste-2 sp,palak-4 sp,onions-2 sp,white pepper,mustard sauce-3 sp.spread this on the bread.put a cheese slice on top[mozarella can also be used].cover with another slice.fry on a tawa with  butter

VEG DATE CAKE

make a paste of 1/2 cup dates,1/4 cup curd,1/4 cup milk.
take a bowl and mix butter-1/4 cup,sugar pd,beat until creamy,milk-1/2 cup,maida-2 cups,ground date paste,
vanilla essence-1 tsp.batter should be of pouring consistency.
apply butter to a cake tray and bake for 30 min.

PYAAZ KA BHARTA

ghee,big chunks of onions,fry until brown and make a paste-1 bowl.

pan,ghee,jeera,garlic,bayleaf,onions paste,tomatoes finely chopped-2 medium,green chillies,salt,red chilli pd,turmeric,dhania pd,cream-1 tsp,mint leaves

INSTANT BREAD DAHI VADA

water in a bowl.dip the  bread slices in water and shape each slice, like vada  with a hole in the centre.arrange them on a plate.
oil,mustards,dry red chillies,green chillies,curry leaves.add this to the curd.also add salt to it.
pour the curd on the shaped vadas.
sprinkle boondi,coriander,grated carrot on top.
tip:do not dip the bread in water for long time.makes it difficult to shape like vada.

MUSHROOM BUTTER MASALA

oil,shahjeera,[onions,tomatoes,cashews]paste, fry the paste until oil comes out of the gravy,g&g paste,salt,turmeric,red chilli pd,butter,mushrooms,water,garam masala,tomato ketchup,butter,coriander

PULUSU WITH LEAFY VEG

ghee,mustards,jeera,garlic,hing,methi seeds,dry red chillies,curry leaves,green chillies,turmeric,methi leaves,spinach leaves,tomatoes,tamarind juice,salt,jaggery,water.

CHANADAL POHA VADA

soak chanadal and uraddal.for 3 hours.grind to a paste.soak poha in water for 5 min and squeeze.green chillies,salt,jeera,mint,coriander,g&g paste,poha,dal paste mix all together and fry like vada.

KONASEEMA CHICKEN

oil,onions,g&g paste,tomato boiled puree,turmeric,salt,red chilli pd,[black pepper+dry red chilies+sesame+peanuts] paste,cashew paste,chicken,coconut milk thick,curry leaves,green chillies,dhania pd,jeera pd,black pepper pd,garam masala,coriander.

GLAZED APPLE

pour ghee on a tawa and fry apple rounds with skin,seed part removed.fry until light brown.

in another pan water,sugar,strawberry syrup,chocolate pieces.bring this to a boil.pour this mixture over the arranged apple rounds.

GREEN CHUTNEY

grind garlic,coriander,green chillies,ginger,roasted cumin,mint leaves,sugar,sesame seeds toasted,water and lemon juice

CHEESE BALLS

make a batter of cornflour,turmeric,red chilli pd,salt and water like bajji batter.make small balls of grated processed cheese.dip these balls in batter and deep fry

MUSHROOM CORN EGG BHURJI

oil,mushroom chopped,sweetcorn[not boiled],onions,when onions turn light brown add eggs,cover for 2 min,
green chillies,ajinamoto,soyasauce,salt,pepper pd.

MASALA BISCUITS

mix maida,sugar,salt,red chilli pd,jeera,butter.rub nicely to crumbs.add water and mix like chapathi dough.keep it aside for 10 min.roll like chapathi,not too thick,not too thin.cut small squares and deep fry.

CARROT SOUP

butter,cloves,bayleaf,peppercorns,onion,ginger chopped,maida,fry all the items one after the other and add grated carrot,water,whent it comes to a boil white pepper,salt,sugar.strain it.garnish with cream.
add grated carrot before maida changes colour.

PANEER KURCHAN

pan,oil,garlic chopped,equal amounts of onion and tomatoes chopped finely and fry,red chilli pd,garam masala,turmeric,salt,[red,green]peppers cut in thin fingers,cream,paneer cut in fingers.add all the items one after the other and fry.

VERMICELLI BONDA

boil vermicelli and drain.mix this with mashed potato,green chilli,curry leaves,salt,jeera pd,onions,lemonjuice.make balls.

make a batter of besan,salt,water.dip the balls.in the besan batter and deepfry.

BITTERGOURD GARLIC FRY

boil the bittergourd pieces with turmeric,salt,tamarind or[curd] until half cooked and dry.
deep fry them.
make a powder of  jeera,garlic,salt,red chilli pd.sprinkle this powder on bittergourd pieces and toss them

SCHEZUAN PANEER FINGERS

paneer,bread crumbs,green chillies,garlic,salt,cornflour,schezuan sauce,celery chopped,ginger,white pepper pd.
mash nicely.shape into fingers and deepfry.serve with schezuan sauce.
schezuan sauce:
blanch dry red chillies 10-12,tomatoes-2 and make a paste.fry this paste with ginger and garlic in oil.this is schezuan sauce

PALAK CORN MASALA

blanch palak and grind.
oil,jeera nicely roast it,garlic,palak paste,turmeric,garam masala,salt,green chillies,cream,butter,sweetcorn boiled.

COCONUT VADA

coriander,salt,dhania pd,grated coconut,g&g paste,garam masala,mint leaves,dry roasted besan,turmeric,red chilli pd.mix like vadas.if required add water.deep fry
replace coconut with ground chicken or ground mutton in this recipe

RAGI PALAK VADA

chopped palak leaves,soak chanadal for 2 hours-2 tbsp and crush them nicely,green chillies,salt,onions,carrot grated,ragi flour-1/2 bowl,g&g paste.mix all nicely and shape them into vadas and deepfry.

SAUSAGES FRY

oil,chopped garlic,ginger,green chillies,onions,chopped sausages,red chilli paste[dry red chilli,garlic soaked in vinegar and ground to a paste],tomato ketchup,soya sauce,coriander

SCHEZUAN POTATOES

cut potatoes like french fries and dust them with cornflour and fry until golden.
pan,oil,garlic slivers,dry red chillies,red chilli paste[pandumirapakaya paste],onions sliced lenghthwise,fry until they sweat and add cornflour water,water,salt,sugar or tomato ketchup,soyasauce,vinegar,spring onions,fried potatoes

ASHGOURD SALAD

mix grated coconut,curd,grated ash gourd without seeds,coriander,lemon juice,salt,pomegranate seeds.

tadka:oil,mustards,curry leaves,dry red chillies add to the salad

HARA BHARA SANDWICH

blanch palak and chop.
in a pan add butter,chopped palak,salt,green chilli sauce,grated mozarella cheese.fry lightly until cheese melts.
take bread and put this mixture on top and close with another slice to make a sandwich.

RAW MANGO KADHI

mix 2 tsp besan,turmeric,1/2 bowl mango pulp and 2 bowls of water.
oil,mustards,methi seeds,jeera,curry leaves,ginger,onion,green chillies,now add the above mix.
keep stirring until 1 boil.
when it becomes thick add water,salt,sugar.after 1 boil keep it for 30 min and cook.when the oil rises up turn off.

DOUBLE BEANS BULLETS

boil the double beans and mash.add grated cabbage,grated carrot,half cooked beans which are finely chopped,
g&g paste,coriander,mint leaves,garam masala,green chillies,onions,lime juice,salt.first shape the veg and double beans mixture in bullet shape.dip the bread slice in water and remove.on top of the bullet cover with the bread slice and squeeze out the water while shaping it again like a bullet.deepfry.

TOMATO CHOP

aloo-1 big, boil  and mash,red chilli pd,black salt,chaat masala-1/4,garam masala,green chillies,salt,black pepper,tomato sauce.mix them all nicely.

scoop out the tomatoes both seeds and pulp and stuff them with the above mixture.

put them in a pan and add little water ,cover and cook for a little while.open the lid and press the tomatoes with dal masher.now add oil and fry them on both sides.now put them on a plate and serve with meethi chutney,curd,

green chutney,black salt,black pepper,coriander,limejuice,salt,sev on top,jeera pd.

HERBAL PANEER ROUNDELS

mash paneer and mix salt and pepper pd.take a plastic sheet,spread the coriander leaves in a thin layer over it,cover it with the mashed paneer mixture.sprinkle capsicum,green chillies evenly over the paneer.carefully roll
this mixture firmly with the help of a plastic sheet,cover well and chill paneer this log in the fridge for 2 hours.cut
into medium sized rounds.serve them on biscuits,toast or a sandwich filling.

IDLI DHOKLA

cut idli into 4 pieces.

tadka:oil,mustards,hing,green chillies,turmeric.now pour buttermilk or water,salt,sugar in the tadka.when it is boiling add idli pieces to this and turn off.let the idli soak and absorb the moisture,sprinkle some coriander on top before serving.for 4 idli's  add 2&1/2 cups water or buttermilk

TOMATO PINWHEELS

cut firm tomatoes into rounds.place finely chopped coriander leaves  in the middle so that the tomatoes can be seen and press.on top of coriander leaves place small cheese squares so that the coriander also can be seen and sprinkle some chaat masala.serve chillied.

PEANUT VADA

soak the peanuts-3 cups for 4 hours and grind them without adding water.add mashed boiled potatoes-2. to this also add onions,green chillies,coriander,salt,roasted jeera pd,roasted pepper pd.make vada and deep fry

IDLI PONGAL

fry kissmiss and cashews in ghee and remove.now melt the jaggery in water and strain in a vessel.heat this vessel and slowly to this add mashed  idli's,elaichi pd and ghee.make it like pongal like consistency with jaggery water.

lastly add fried cashews and kissmiss.do it on slow fire.

BUTTON IDLI CURD VADA

fry the button idli's and keep.immediately put them in buttermilk&salt mixture.add some curd

tadka:mustards,jeera,methi seeds and dry red chillies.add grated carrot,coriander

IDLI UPMA

lightly mash the idli's with fingers.
tadka:oil,urad,chanadal,mustards,jeera,peanuts,dry red chillies,turmeric.turn off and add the idli pd to this and stir 
a little.then add lemonjuice to it.

IDLI FINGERS

cut the idli to fingers like french fries.now fry these in oil.can deep fry or shallow fry. sprinkle dhania pd,red chilli pd,salt.serve with tomato ketchup.

DAHI BAINGAN

cut thin rounds of brinjal[medium size purple brinjals] and deep fry.
oil,hing,saunf pd,turmeric,dry ginger pd,red chilli pd,add curd+water cook until it doesn't split,salt,brinjal,elaichi pd,coriander.

BANANA PANIYARAM

melt jaggery and strain.cut coconut in small pieces and fry until light brown in ghee.

take riceflour-1cup,wheat flour-1/4 cup,jaggery,coconut pieces,elaichi pd,soda pinch,ground banana.this should be in the consistency of paniyaram batter.fry them in a paniyaram pan with ghee and oil.put 1 spoon of ghee and 

1 spoon of oil in each mould.

RAGI PAYASAM

put water to boil.add semiya to it.after it's half cooked,add ragi flour which has been mixed with water.while
pouring the ragi mixture keep on stirring.then add ghee,grated jaggery.also add badam pd,cashew pd and 
elaichi pd.

PROTEIN BALLS

take equal amounts of toordal,moongdal,chanadal.soak them and grind them coarsely with little soaked rice.add salt,onions,green chillies,grated coconut,ginger,turmeric.shape them into balls.steam cook these balls.

CORN PATOLI

grind corn,ginger,green chillies,riceflour.steam cook this mixture.
oil,mustards,urad dal,chana dal,dry red chillies,curry leaves,onions,turmeric,salt,steamed corn,red chilli pd.

AKAKARAKAYA FRY

cut the akakarakaya in 4 pieces and deep fry.
dry roast dry red chillies and sesame.grind them into powder by adding salt,jeera and garlic.mix deep fried akakarakaya and this sesame pd and toss.

KHUSKHUS FRY

dry roast khuskhus and dry red chillies.grind them with salt and water.
pan,oil,mustards,jeera,urad dal,chana dal,curry leaves,garlic cloves,green chillies,onions,fry until onions turn light brown.then add the khuskhus paste and fry.garnish with fried cashews.

CARROT ATUKULA BOORELU

soak 1 cup jaggery in water and in the same water soak atukulu-4 cups.when they soften add grated carrot-1/2 cup,coconut grated-1/2 cup,bombay rawa-1 cup,elaichi pd and make balls and deep fry.

CHETTINADU VEG VADA

soak urad dal for 2-3 hours.grind coarsely.boil and mash potato.cook carrot,beans and green peas with little water and make crush.mix all with onions,green chillies,coriander,curry leaves,saunf,garam masala,salt.make vadas and deep fry

FRUIT SANDWICH

butter in a pan,chopped cashews,chickoo pieces,kiwi pieces,chopped dates,kissmiss,chopped banana,fry them until they slightly soften.apply cream to the bread and put the fruit mixture between two bread slices and trim the 
ends

RAGI BISCUITS

MY CLICKS

MY CLICKS

take equal amounts of ragi flour-1/2 cup,sooji or bombay rawa-1/2 cup,wheatflour-1/2 cup and make a dough with ghee-1tsp,salt,water and red chilli pd.keep this dough aside for 5-10 min.roll this dough and cut in different shapes.take the remaining dough and again roll and cut.deep fry in oil.

DRY FRUIT DOSA

make a dry mix of chopped badam,fig[anjeer],cashews,walnuts and kissmiss.sprinkle this on top of dosa batter 
after spreading the batter on the pan

CHOCOLATE DOSA

take dosa batter and make a thick dosa.sprinkle chocolate chips[readymade]or sprinkle grated chocolate
on top

VEG PAKODA

take grated bottlegourd,grated cabbage,carrot grated,onions,green chillies,g&g paste,riceflour and whole dhania seeds[for a bowl full of pakoda batter add 2-3tsps].deepfry pakoda

MOONGDAL NUGGETS

soak yellow moongdal for 2 hours and grind coarsely.to this add grated carrot,chopped palak,ginger paste,salt,
turmeric,little curd and eno fruitsalt.for a big bowl of dal  mixture add 1/4 sp of eno and that too before frying the nuggets.
brush the pan with oil and with the help of a spoon, spoon this mixture in different shapes in the pan.cover and cook for sometime until the nuggets turn reddish-brown.

QUICK TOMATO CHUTNEY

grind ripe tomatoes,garlic,dry red chillies,coconut grated,salt without water.if u don't like the raw smell u can add
tadka with oil,mustards.if u add tadka u can keep in the friz for 2-3 days.u can serve this as an accompaniment
for aapam

NADAN MUTTON FRY

oil,curry leaves,saunf,dry red chillies,add 1/2-coconut pieces chopped, fry until brown,onions,g&g paste,fry nicely,tomatoes-1,boiled boneless mutton pieces-1/2 kg,turmeric,dhania pd,red chilli pd,pepper pd more,fry 1-2 tbsp coconut milk,salt,coriander.

OATS PAKODA

add some hot water to the oats.to the softened oats add onions,palak chopped,curry leaves,green chillies,salt,g&g paste,turmeric,red chilli pd and deep fry like pakoda.

MOOLI CHUTNEY

in a pan with oil fry jeera,dry red chillies,green chillies,dhania seeds,garlic,tamarind,onions,curry leaves,tomatoes,salt and grind this.

in another pan again add oil,methi seeds,jeera,mooli grated fry nicely until the raw smell disappears and add the above ground paste to this.

MUSHROOM MOONGDAL VADA

chop mushrooms and fry on high flame in little oil until the water reduces.soak moongdal and grind coarsely.mix mushrooms and moongdal paste,green chilli paste,jeera,ajinamoto,salt,curry leaves,coriander and make vadas
and deep fry.

ALOO CHANA CURRY

oil,onions,g&g paste,salt,red chilli pd,turmeric,green chillies,tomatoes chopped,ground boiled chana paste,tamarind juice,boiled potato,boiled chana,water,dhania pd,jeera pd,garam masala,coriander

KARAVALI MUTTON CURRY

dry roast dry red chillies,jeera,dhania seeds,cashews,saunf and grind to a thick paste.

boil mutton with g&g paste,red chilli pd,turmeric,salt.

oil,cardamom,cinnamon,cloves,chopped onions,turmeric,chopped tomatoes,salt,red chilli pd,boiled mutton pieces,ground paste,water,coriander.

KUNGPAO CHICKEN

take boneless chicken cubes,salt,pepper,ajinamoto,egg,cornflour.mix and keep for sometime and deep fry.
in a pan add oil,chopped ginger,chopped garlic,red chilli paste,chopped onions,cashews,tomato ketchup,salt,ajinamoto,white pepper,garam masala,fried chicken and spring onion greens.

KANDHARI PARANTHA

take wheat flour and make chapathi dough.
take equal amounts of coriander,mint leaves,onion chopped,ajwain,green chillies.mix well.add 1 spoon wheat flour to this mixture.stuff this mixture in a chapathi and roll.sprinkle some sesame seeds on the rolled chapathi
and roll again so that they stick to the chapathi.then fry like chapathi.

ANARI PALAK KEBAB

mix ajwain,dhania pd,garam masala,jeera pd,green chillies,boiled palak chopped,salt,coriander,chaat masala.make tikki and stuff with anardana[pomegranate seeds].prepare a solution with cornflour and water.dip the tikki's in this water and deep fry.

BEANS CARROT FRY

MY CLICKS

take beans-1/4 kg and cut them in small pieces.peel the carrots and grate them.sprinkle little water and steam them until the raw smell disappears.

take a pan and pour 1 tbsp oil and heat it up.tip in mustard seeds-1 tsp,uraddal--1 tsp,chanadal-1/2 tsp,curry leaves-1 sprig and turmeric-1/4 tsp one after the other and fry until the mustards crackle and the dals are light brown.now add the beans and also the grated carrots,salt according to taste and fry for sometime.when the carrot is fried add garlic chilli powder and mix nicely.

CHATPATE ALOO

oil,hing,coarsely pounded coriander seeds,turmeric pd,coriander pd,cumin pd,g&g paste,chopped tomato-2 small,red chilli pd,salt and amchoor pd,boiled and diced potatoes-500g

LADIES FINGER BABY POTATO FRY

oil,mustards,urad dal,ginger chopped,garlic chopped,turmeric,salt,green chillies,baby potatoes boiled with [salt,turmeric and red chilli pd] cut into half,already sauteed ladies finger chopped.

YAM AND CHICKPEA MASALA CURRY

oil,mustards,dry red chillies,curry leaves,onions,g&g paste,tomatoes chopped,salt,yam,red chilli pd,coriander pd,turmeric,green chilies fry and add water,chickpeas boiled,coriander,curry leaves

PUFFS WITH MAKHANA

mix maida with hot oil,salt,water like chapati dough and keep it for 1 hour.
now mix crushed makhana,skinned and crushed fried peanuts,karbooja seeds,salt,amchoor,chaat masala,aloo bujiya or karappusa,jeera pd,karam.it is a dry mix.
now roll chapathi's the size of phulka's and stuff them and fold like square parcels and deep fry

VENNA UNDALU

mix salt,hing,riceflour-1cup,sesame roasted-2 tbsp,butter,water,urad dal roasted pd-2 tbsp,dry coconut pd-2 tbsp.make balls and keep them  aside for sometime and deep fry.

FISH MUSHROOM FRY

take a fish variety which has less bones.steam it and remove the bones.
in a pan,oil,onions,g&g paste,curry leaves,green chillies,turmeric,mushroom chopped,fry on high flame and 
tip in salt,red chilli pd,fish pieces,garam masala,coriander.

BREAD FINGERS

take maida and add some squeezed bread to it[dip the slice in water and remove],green chillies,potato boiled and mashed,salt,ginger,coriander.mix nicely and shape them into fingers and deepfry

BEETROOT BURGERS

oil,hing,beetroot grated,cabbage grated,salt,green chillies paste,oats pd,fry and add bread crumbs,coriander more.make them into patties and shallow fry.in the same pan also toast the round slices of bread in butter.

PINEAPPLE CURRY

oil,mustards,garlic,ginger,onions,green chillies,salt,curry leaves,pineapple pieces ripe but not mushy,turmeric,coconut milk,jaggery.