Potato fry/thalimpu

Ingrediants
Potatos-4
Tomato-1
Green chillis-6(slit or paste)
Salt to taste
Turmeric powder-1/4 tea spoon



For tempering
Zeera-1/2 tea spoon
Mustered-1/2 tea spoon
Curry leaves-10
Red chilli-1(make it small pieces)
Garlic-6-8 cloves(smashed)
Oil
Onion
Coriander leaves

Instructions
Boil potatos and peel,make small pieces or smash and keep aside
Heat oil in a pan and add zeera,mustered,curry leaves,corriander leaves,red chilli pieces and onion pieces and fry until onions are light golden colour
Now add chillies,salt and turmeric powder and fry for a minute
Add tomato pieces and fry one more minute
Finally add smashed potato pieces and stir and keep it over low flame for a minute
potato fry is ready





 

Vankaya(brinjal) pakoda

Ingrediants
Vankayalu-3
Finely chopped Mint leaves+ corriander leaves+curry leaves-1/4 cup
Zeera powder-1/2 tea spoon
Black pepper powder-1/2 tea spoon
Salt to taste
Red chilli powder-1tea spoon
Oil for fry
Gram flour-1cup


Instructions
Make brinjal as round or long thin pieces and soak in salt water atleast 15 minutes
In a bowl take gram flour,salt,black pepper powder,zeera powder,chopped mint,curry and corriander leaves and red chilli powder and add sufficient water to make thick batter
Heat oil in a pan
Now add brinjal pieces to the batter and fry until light golden colour
Vankaya(brinjal) pakoda is ready

Aakukura thalimpu

Ingrediants
Baby Spinach-1big bunch
Tomato-1
Red chilli powder-1tea spoon
Turmeric powder-1/4 tea spoon
Sugar-1tea spoon
Salt to taste
Onion-1
Chopped Coriander leaves-1 small cup
Curry leaves-10
Red chilli -1
Mustered,zeera-1/2 tea spoon each
Minappappu,shanaga pappu-1table spoon
Oil-2table spoons
Garlic-10cloves nicely chopped/smashed

Instructions
Take spinach and clean it and finely chopped and keep aside
Heat oil in a pan and add mustered,zeera,curry leaves,red chilli pieces,onion pieces ,garlic and coriander leaves and fry for a minte
Add tomato pieces to this and stir
Add salt,turmeric powder,red chilli powder and sugar and stir and cook for another minute
Now add chopped spinach leaves( also use any other leafy vegitable)  and close with lid for 1/2 minte(don't stir)
Remove the lid and now stir well and add 1glass of water(small) and stir it and again close with lid in medium flame until the water is evaporated
Now remove the lid and stir it and keep it in low flame for a minute
Aakukura  thalimpu is ready

Mushroom pakoda

Ingrediants
Mushrooms-250gms
Myda-1cup
Corn flour-2tablespoons
Baking powder-3/4 tea spoon
Salt to taste
Bread powder-2cups
Chilli powder-1/2 tea spoon
Oil for deep fry


Instructions
Wash mushrooms cleanly and keep aside
Take myda,corn flour,baking powder,salt,chilli powder and mix well
Add water and make medium thick batter and keep aside
Heat oil in a pan
Now dip the mushrooms in batter and immediately roll it on bread powder and dip  in hot oil and fry until light golden colour
Mushroom pakodi is ready

Tomato gravy curry

Ingrediants
Tomatos-5
Red chillies-5-6
Onion-1
Coriander seeds-1tsp
Zeera-1tbsp
Garlic-6cloves
Salt to taste
Sugar-1tsp


For tempering
Curry leaves-6
Zeera,mustered-1/2 tea spoon each
Red chilli -1
Chopped coriander leaves(optional)
Oil-1tbsp


Instruction
In a pan take 2tbsp oil and heat it
Fry red chillies with coriander seeds lightly and transfer to plate and keep aside
Take tomato pieces,onion pieces,garlic and zeera in the same pan and add one glass of water and close with lid over medium flame for 2-3 minutes
All these with fried red chillies,corianderr seeds,salt and sugar and grind it
In another pan heat oil and add mustered,zeera,curry leaves,red chilli pieces and chopped corriander leaves and saute it and finally add grinded mixture to this stir it over for a minute
Tomato gravy is ready. serve with biryani,chapati,roti...etc

Cabbage pakoda

Ingrediants
Cabbage pices-1cup
Gram flour(shanaga pindi)-3/4cup
Mint leaves,coriander leaves,curry leaves(5-6)-chopped
Salt to taste
Oil for fry
Red chilli powder-1teaspoon or green chillies-5-6(paste)
Zeera or vaamu-1/2 tea spoon(optional)




Instruction
Add gram floor,salt,chilli powder or paste,chopped coriander leaves,curry leaves,mint leaves and zeera to cabbage
Add little water to make medium thick batter and keep aside
Heat oil in a pan
Now take batter into small amounts in hot oil and fry both sides until it turns thick golden colour and seperate with oil and serve hot

Kesaribath

Ingrediants
Ravva-1cup
Sugar-3/4 cup
Cardamm-3(powder it)
Lavangam-3-4(optional)
Cashew-how much u want
Banana-1 or pineapple-1 slice(make small pieces)
Raisons(optional)
Ghee-5-6 table spoons
Saffron-2-3 threads




Preparation
Heat 2table spoons of ghee and roast cashew in a low flame and keep aside
In that same pan roast ravva with lavangam until light golden colour and keep aside
In a pan take 2cups of water and boil it with 2-3 threads of saffron
Now add ravva to this boiling water and stir well and add banana pieces(or pineapple pieces) and stir it  in a medium flame until the mixture is thick
and now add sugar and cardamm powder and stir well for some time  and add remaining ghee and cashew and stir it in a low flame for a minute
kesaribath is ready(if u want colour add kesari colour at the time of water bioling)