SNACKS

Vegetarian
Pav Bhaji
Ingredients: 1. Carrots (chopped) ----- 3 2. Bottle gourd (chopped) ----- ½ 3. Small cauliflower (chopped) ----- 1 4. Cabbage (chopped) ----- ½ 5. Beans (chopped) ----- 10-15 6. Potatoes (chopped) ----- 2 7. Onion n garlic paste ----- 3 tbsp 8. Tomatoe puree ----- 3 tbsp 9. Ghee/oil ----- 2 tsp 10. Pao bhaji masala ----- 2 tsp 11. Garam masala ----- ¼ tsp 12. Buns (pao) ----- 4 13. Butter ----- 2 tsp 14. Salt and red chilli powder to taste 15. Ggreen coriander and onions to garnish	Preparation: 1. Wash and cut all vegetables. 2. Botl them with ½ cup of water for 10mins till tender. Stir in between. 3. Allow to stand for 5 mins. Blend in a blender. 4. Heat oil/ghee in a pan for 30 seconds. Add onion-garlic paste and fry for 3-4 mins. 5. Add tomato puree boil it for 3 mins. Add all spices and salt stir well. 6. Mix blended vegetables keep covered and cook for 3 mins. 7. Take buns and slit in between. Rub a littke butter on both sides, place then on non stick pan for 2 mins. 8. Garnish bhaji with green coriander and relish with rings of onions. Note: You can add any seasonal vegetables in the bhaji to make it more nutritious.
Papdi Chat
Ingredients: 1. Wheat flour ----- 1cup 2. Maida ----- 2tbsp 3. Ghee ----- 2tsp 4. Rava ----- 2tsp 5. Salt to taste 6. Oil to fry Other Ingredients: 1. Chat massala powder 2. Curd 3. Sev 4. Sweet chutney 5. Coriander leaves ----- finely chopped 6. Potatos boiled ----- 2 7. Salt to taste	Preparation: 1. For making papdi mix all ingredients with little water except oil and make soft dough. 2. Make small purls and deep fry these till golden brown in color. 3. Take a serving plate arrange six papdis in a plate (can also used smashed papdis whichever way we like) 4. Add some mashed potatos on it and sprinkle some salt on it. 5. Add little sev, sweet chutney, green chutney as per taste. 6. Add some more sev on it and garnish with finely chopped coriander leaves. 7. This chat should be served immediately after assembling.
Bobbarla Vada
Ingredients: 1. Bobbarlu ----- 1 1/4 cups (soaked in water for 4-6 hours) 2. Onions ----- 3/4 cups 3. Green chillis ----- 3-4 4. Ginger ----- 2 pieces 5. Coriander leaves ----- 1 small bunch 6. Ssalt to taste 7. Oil for deep frying	Preparation: 1. Grind the soaked and drained black eyed peas to a coarse paste adding very little water. Add the chopped onions green chillis, ginger, coriander leaves and salt and mix well. 2. Take some of this mixture to form a lemon sized ball. Flatten it on your palm to make a pattie shape. Prepare patties with the rest of the mixture. 3. Heat oil for deep frying. Once its piping hot, reduce flame to medium and place these patties in the oil and fry them to a golden brown color. Serve hot with tomato sauce or any chutney
Boorelu
Ingredients: 1. Black gram ----- 1 cup 2. Cumin seeds ----- 1 tsp 3. Chillies ----- 3 4. Asafoetida powder ----- ¼ tsp 5. Corriander leaves 6. Salt or to taste 7. Oil for deep frying	Preparation: 1. Wash and soak black gram for atleast 4 to 5 hours. 2. Wash again and drain all water and  blend it adding very litlle water. (1/4 cup water should be fine and not more) 3. Add cumin seeds, chillies, corriander leaves, asafoetida powder and salt to the batter and mix thoroughly. 4. Heat oil in a kadai. 5. Wet your palm(can use plastic sheet) and spread little batter and shape it like a doughnut using your  other hand. Make a hole in the center and drop carefully in the heated oil and deep fry until golden and crispy on both sides. Drain excess oil using a paper towel and serve hot with sambar or chutney.
Dahi Vada
Ingredients: Ingredients for the Vada 1. Urad dal ----- 1 cup (soaked for 2 hours) 2. Oil for deep frying Salt to taste Ingredients for the Dahi: 1. Fresh yogurt ----- 4 cups 2. Black Salt (Kala Namak) ----- 2 tsp 3. Chaat Masala ----- 2 tsp 4. Fresh roasted and powdered cumin powder ----- 1 tsp 5. Sugar ----- 2 tsp 6. Salt and Red chilli powder to taste 7. Tamarind Chutney for garnishing	Preparation: Grind the urad dal with salt adding just enough water to make into a thick and smooth paste. Heat oil in a frying pan. Once the oil is hot; using a scoop spoon, spoon the batter into the hot oil. Deep fry on medium heat until golden brown, gently turning the vada’s while they are getting fried in the oil. The Vada’s once fried will come out to be lemon sized. They increase in size while frying due to the fluffy nature of the urad dal. Once all the Vada’s are fried, keep them aside. Now heat a big broad pot of water; once hot turn off heat. Add the Vada’s to the hot water. Don’t add too many at a time. Give enough space for the Vada’s to breathe, as they tend to expand more in water. Keep in water for about 10 minutes or until they are soaked. Take the Vada’s out and very gently squeeze them to take the excess water out. Don’t squeeze them too much to make them flat. Soaking the Vada’s in water makes them soft and fluffy and juicy, they also tend to absorb the yogurt well when soaked in them. Once all the Vada’s are soaked, set them aside. Place the Vada’s in a serving bowl and pour the yogurt mixture evenly over the Vada’s, covering them completely. Refrigerate until serving. Now, whisk the yogurt. Garnish - Sprinkle one after the other, red chili powder, roasted jeera powder, chaat masala powder and over the immersed vada's. Serve the vada in a serving dish with tamarind chutney
Non-Vegetarian
Apollo Fish
Ingredients: 1. Fish ----- 1/2 kg diced (firm & healthy fish, deskinned & deboned) 2. Besan ----- 4 spoons 3. All purpose flour ----- 2 spoons 4. Salt as per taste 5. Ginger-Garlic paste ----- 1/2 spoon 6. Lemon juice ----- 1/2 cup 7. Turmeric powder ----- 1/4 spoon 8. Chili powder ----- 1 spoon 9. Red food color ----- 1 pinch 10. Egg white alone from one egg 11. Oil for deep frying For garnishing, crisply fry these each separately in smoky hot oil: 1. Curry leaves 1 bowl 2. Green chilies slitted 6-8	Preparation: 1. First clean the fish finely 2. In a bowl add all the above said ingredients except oil. Marinate fish for minimum 2-3 hours. 3. In a deep pan add oil. Once it is smoky hot. Fry fish with thin batter over it like bajjis. Let the stove be in medium to high flame. Once the fish is reddish brown take them off. 4. Completely wipe off the excess oil with blotting tissue. Then garnish them with above said items

BIRYANIS

Vegetarian
Zeera Rice
Ingredients: 1. Cooked rice ----- 150 gms 2. Cumin seeds (zeera) ----- 1 tsp 3. Ghee ----- 2 tsp 4. Black pepper (powder) ----- 1/4 tsp 5. Salt to taste 6. Green chilies ----- 4 7. Coriander leaves to garnish	Preparation: 1. Slit the green chilies in to two. 2. Heat the Ghee in a pan. 3. Add zeera and slitted chilies wait for 1 min. 4. Add cooked rice, salt, pepper powder to it and mix well. 5. Garnish it with coriander leaves. Serve zeera rice hot with any spicy curry or raita.
Vegetable Fried Rice
Ingredients: 1. Rice ----- 400 gms 2. Carrot ----- 75 gms 3. Beans ----- 75 gms 4. Onion stalks (ulli kaadalu) ----- 50 gms 5. Black pepper (powder) ----- 1 tsp 6. Vinegar (optional) ----- 2 tbsp 7. Ajinomoto ----- 1 tsp 8. Oil ----- 100 gms 10. Soya sauce ----- 1 tbsp 11. Salt to taste	Preparation: 1. Wash the rice and soak in water for half an hour. 2. Cook the rice, make sure the rice isn't overcooked or mushy. 3. Add a little oil when boiling so that it doesn't stick together. 4. Cut carrot, beans and Onion Stalks. 5. Boil water and add carrot, beans and onion stalks, fry them for 2 mins. 6. Add rice and fry, while frying add vinegar, ajinomoto and soya sauce. Vegetable fried rice is ready, serve hot with sauce.
Vegetable Pulao
Ingredients: 1. Basmati rice ----- 1 cup 2. Shelled peas ----- 50 gms 3. Carrot chopped ----- 50 gms 4. Onion chopped ----- 1 5. Potaotoes chopped ----- 50 gms 6. Cauliflower chopped ----- 50 gms 7. Cumin seeds (jeera) ----- 1 tsp 8. Cinnamon sticks (dalchini) ----- 2 9. Cloves (laung) ----- 2 10. Cardamoms (elachi) ----- 2 11. Bay leaves (tej patta) ----- 2 12. Ghee/Oil ----- 1 tbsp 13. Water ----- 2 cups 14. Salt n black pepper powder as per taste	Preparation: 1. Wash and soak rice for 20 mins in water. Drain excess water and keep a side. 2. Heat oil/ghee in a pan, add cumin,cinnamom,cloves,black cardamoms, bay leaves, salt and chopped onion, fry for 2 mins. 3. Now add all other vegetables, soaked rice and 2 cup water and let it cook. 4. Allow to stand for 5 mins and serve hot with dal or curry.
Tomato Rice
Ingredients: 1. Basmati rice ----- 1 cup 2. Onions ----- 2 (chopped) 3. Cumin seeds (jeera) ----- 1 tsp 4. Mustard seeds ----- 1 tsp 5. Chili powder ----- 1/2 tsp 6. Garam masala powder ----- ¼ tsp 7. Oil ----- 1 tbsp 8 Curry leaves ----- 4-6 9. Tomato puree ----- 1 cup 10. Salt as per taste 11. Water ----- 1 ½ cups 12. Dry red chilies ----- 2 13. Asafetida (heeng) ----- pinch	Preparation: 1. Wash and soak rice for 15-20 mins. Drain the excess water. 2. Heat oil add cumin seeds. Mustard seeds, asafetida, curry leaves and fry for 1 min. 3. Add chopped onion and other spices and fry for 2 mins. 4. Now add tomato puree, soaked rice and 1 ½ cup of water let it cook. Stir twice in between. 5. Stir twice in between and keep covered for 5 mins. 6. Serve with rasam and curd rice etc. Note: Prick 2 tomatoes with the fork and boil in ½ cup of water for 5 mins. Allow to stand for 5 mins. Cool it, peel and blend it to make puree.
Sweet Kesari Rice
Ingredients: 1. Basmati rice ----- 1 cup 2. Water ----- 2 cups 3. Sugar ----- ¾ cup 4. Ghee/oil ----- 1 tbsp 5. Raisins(kishmish) ----- 1 tbsp 6. Almonds (badam) ----- 1 tbsp 7. Small green cardamom ----- 2 8. Saffron (kesar) ----- pinch 9. Yellow color ----- pinch	Preparation: 1. Clean and wash rice. Soak for 15-20 mins in two cups of water. Then drain the water. 2. Mix soaked rice,1 cup of water, ghee/oil, cardamom and yellow color. Keep covered and cook for 10 mins. Stir in between. 3. Add one cup hot water, sugar, saffron strands and raisins. Keep covered and cook in a low flame for 10 mins. 4. Allow to stand for 5 mins.
Bagara Rice
Ingredients: 1. Rice ----- 2 cups 2. Onions ----- 2 nos (cut straight) 3. Green chilies ----- 3 nos (slit) 4. Mint leaves (Pudhina) ----- 1 small cup 5. Bay leaves ----- 2 - 3 nos 6. Cloves ----- 3 - 4 nos 7. Cinnamon ----- 2 small sticks 8. Salt ----- As reqd 9. Ghee ----- As reqd	Preparation: 1. Heat ghee in a  pan. Add bay leaves, cloves, cinnamon and mint leaves and fry for a while. 2. Add onions and green chilies and salt. 3. Add the rice along with 1 1/2 cups of water. 4. Keep coverd and cook, stir 2 times in between. Serve hot with raita or any gravy.
Carrot Rice
Ingredients: 1. Basmati rice ----- 1 cup 2. Grated carrot ----- 1 cup 3. Onion ----- 1/2 sliced 4. Green chilly ----- 2 slited 5. Cumin seeds ----- 1/2 tsp 6. Chilly powder ----- 1/4 tsp 7. Turmeric powder ----- 1/4 tsp 8. Garam masala or pulav masala ----- 1/2 tsp 9. Lemon juice ----- 1/2 tsp	Preparation: 1. Wash and cook the rice seperately with 2 cups of water. Spread in on a tray and let it cool. 2. Heat little ghee or oil in pan, add the cumin green chilly fry it for a min. Add turmeric, chilly powder and then the grated carrot. 3. Once the carrot is done add garam masala 4. Finally add the cooked and cooled rice adjust the salt , add lemon juice, mix it gently and serve with raita.
Lemon Rice
Ingredients: 1. Rice ----- 1 cup 2. Lemon juice ----- 2 3. Ground nuts roasted ----- 1/4 cup (optional) 4. Turmeric powder ----- 1/2 tsp 5. Hing (asafoetida) ----- 1/4 tsp (optional) 6. Salt ----- 1 tsp (according to taste) Seasoning: 1. Cumin ----- 1/2 tsp 2. Mustard seeds ----- 1 tsp 3. Curry leaves ----- 2 stalks 4. Green chilies ----- 5-6 Indian green chilies 5. Dry red chilies ----- 3 (cut in small pieces) 6. Oil ----- 1 tbsp	Preparation: 1. Wash rice, add 2 cups of water with one teaspoon salt and one teaspoon of oil. Cook the rice separately and set it aside. 2. Preheat oil in a kadai at medium high temperature. Add  cumin seeds and mustard seeds. Let the seeds splutter,  green chilies, dried chilies, and curry leaves. Sautee them well. Add turmeric powder and turn off the stove. 3. In a large open bowl, spread rice, add seasoning and lemon juice. Add the lemon juice according to your taste. 4. After lemon rice is mixed well, set the rice aside for 15 - 20 minutes for all the juices to blend with rice.
Non-Vegetarian
Fish Biryani
Ingredients: 1. Basmati rice ----- 500 gms 2. Fish(king fish) (vanjaram fish) ----- 500 gms 3. Onions ----- 100 gms 4. Curd(hung) ----- 1 cup 5. Green chillies ----- 4 6. Ginger Garlic ----- 2 ½ tsp 7. Mint(pudina) ----- 1 bunch 8. Lemon juice ----- 2 tsp 9. Garam masala ----- 1 tsp 10. Ghee ----- 70 gms 11. Salt as required 12. Chilli poder ----- 2 tsp 13. Oil for frying 14. Gram flour(senaga pindi) ----- 5 tsp 15. Red/Orange color pinch	Preparation: 1. Cut fish into pieces add lemon juice, salt, gram flour 1 tsp, 1/2 ginger garlic paste, chilli poder, pinch garam masala, red or orange color. Mix well and marinate for ½ hour. 2. Heat oil in a pan and deep fry the above fish. 3. Heat ghee in a pan add onions and fry till golden brown, add ginger garlic paste, chillies, chilli powder, garam masala and curd make it like a curry. 4. Half boil the rice and drain water. 5. Take a big pan, apply ghee to pan, put a layer of rice and next layer of curry then fried fish, add remaining rice, lemon juice one cup drained water, remaining ghee. 6. Cover the pan and let it cook with a low flame. 7. After 15 mins mix it slowly. Fish biryani is ready serve hot with raita.
Chicken Fried Rice
Ingredients: 1. Rice ----- 400 gms 2. Carrot ----- 75 gms 3. Beans ----- 75 gms 4. Onion stalks (ulli kaadalu) ----- 50 gms 5. Chicken ----- 500 gms 6. Black pepper (powder) ----- 1 tsp 7. Vinegar (optional) ----- 2 tbsp 8. Ajinomoto ----- 1 tsp 9. Oil ----- 100 gms 10. Soya sauce ----- 1 tbsp 11. Salt to taste	Preparation: 1. Wash the rice and soak in water for half an hour. 2. Cook the rice, make sure the rice isn't overcooked or mushy. 3. Add a little oil when boiling so that it doesn't stick together. 4. Cut carrot, beans and Onion Stalks. 5. Boil water and add carrot, beans and onion stalks, fry them for 2 mins. 6. Add rice and fry, while frying add vinegar, ajinomoto and soya sauce. 7. Wash chicken, drain water add salt, pepper powder and little water. Let it cook for some time. Remove bones. 8. Add chicken to the frying rice, when the rice starts spluttering remove from the stove. Your delicious meal is ready. Serve hot.

VEGETARIAN AND NON VEGETARIAN RECEIPES

Vegetarian
Cabbage Fry
Ingredients: 1. Cabbage ----- 1 medium size 2. Chillies ----- 6 slitted 3. Jeera ----- ¼ tsp 4. Oil ----- 4 tbsp 5. Turmeric ----- ¼ tsp 6. Salt as per taste	Preparation: 1. Cut the cabbage. 2. In a pan add water when it starts boiling add cabbage and let it boil for 10 mins. 3. Remove the excess water. 4. In another pan heat oil, add jeera and silted chilies let it fry for 2 mins. 5. Add the cabbage by removing excess water. Let it fry for 10 mins then add turmeric and salt stir well and keep in low flame for 5 mins. Cabbage fry is ready and can be served with rotis, naans.
Tomato Pappu
Ingredients: 1. Masoor dal ----- 1 cup 2. Tomatoes ----- 3 3. Green chillies ----- 4 4. Turmeric powder ----- a pinch 5. Salt to taste Talimpu: 1. Garlic pods ----- 2 2. Urad dal ----- 1/2 tsp 3. Mustard seeds ----- 1tsp 4. Cumin seeds ----- 1tsp 5. Broken red chillies ----- 3 6. Curry Leaves ----- 4 7. Oil ----- 1 ts	Preparation: 1. Wash and chop tomatoes into 1 inch cubes. 2. Remove stems, wash and slice green chillies into halve 3. Wash masoor dal with cold water for 3 times. 4. In a pot, add washed masoor dal and 3 cups of water. 5. Bring to boil and then let it stay on medium heat for 5-10 minutes or until the dal turns yellow and breaks down. 6. Heat oil in small pan on medium heat, add all talimpu ingredients in order, When urad dal turns light brown and mustard seeds start to jump, add halved green chillies. 7. After few seconds, add chopped tomatoes, turmeric powder and salt. Pour little water if tomatoes are not plum and cook covered for 5 minutes or until the tomatoes become tender. 8. Add this talimpu to above pot with cooked dal. 9. Mix thoroughly and let it bubble for few seconds. 10. Serve hot with ric
Bell Pepper and Potato Curry
Ingredients: 1. Bell pepper ----- 4 2. Potatos ----- 3 3. Tomatoes ----- 4 4. Onions ----- 1 med size 5. Chilli powder ----- 1 tsp 6. Salt ----- 1 tsp 6. Turmeric ----- 1/2 tsp 7. Cumin and mustered seeds ----- 1 tsp 8. Garam masala powder ----- 1 tsp 9. Ginger garlic paste ----- 1 tbsp 10. Oil ----- 2 tbsp	Preparation: 1. chop the listed vegetable about one-inch sized pieces. 2. Add oil to a pan and toast cumin and mustard seeds. 3. Add onion and fry them till they turn to translucent. 4. Add potatoes and tomatoes,keep covered and cook for 5-6 mins. 5. When they are halfway done, add the bell peppers and stir 6. Now add gingergarlic paste,chilli powder,turmeric and salt. 7. Keep covered and let it cook in a low flame for 15-20mins 8. Do not add water,Moisture from tomatoes creates steamy environment. 9. Bell pepper potato curry is ready 10. Serve hotwith warm chapatis or rotis it tastes wonderful.
Mixed Vegetable Curry
Ingredients: 1. Carrot ----- 1 chopped 2. Cauliflower florets ----- 1/2 cup 3. Beans chopped ----- 1/2 cup 4. Potatao ----- 1 chopped 5. Green chilly ----- 2 chopped 6. Onion ----- 1 chopped 7. Tomato ----- 1 chopped 8. Ginger garlic paste ----- 2 tsp 9. Garam masala ----- 1/2 tsp 10. Turmeric ----- 1/2 tsp 11. Red chilly powder ----- 1 tsp 12. Corriander powder ----- 1 tsp 13. Cumin seeds ----- 1 pinch 14. Mustard seeds ----- 1 pinch 15. Oil ----- 4 tbsp 16. Salt as per taste 17. Corriander leaves for garnishing	Preparation: 1. Cook all vegetables with enough water,turmeric powder and salt 2. Heat oil, add mustard seeds and cumin seeds when it starts spluttering,add onions fry for 3mins and add ginger garlic paste and saute for few moments 3. Add tomatos and cooked vegetables and let it fry for 2 to 3 mins 4. Sprinkle all the powders and little salt,mix well 5. Cook om low flame till the curry gets enough thickness 6. Serve hot with puri or chepatis.
Peanut Chutney
Ingredients: 1. Raw peanuts ----- 1 cup 2. Green chilles ----- 2 (Add more for more spice) 3. Methi seed ----- 1 tbsp 4. Mustard seeds ----- 1 1/2 tbspoon	Preparation: 1. Heat a pan still hot 2. Add a 1 tbspoon of oil 3. Add mustard, methi and green chilles 4. Once they start to splutter, add peanuts 5. Fry peanuts till they are golden brown (about 7- 10 minutes on high) 6. Grind the above with salt, you can grind to smooth paste or you can keep it chunky
Non-Vegetarian
Fried Chicken Legs
Ingredients: 1. Chicken leg pieces ----- 4 2. Ginger garlic paste ----- 2 tsp 3. Egg ----- 1 4. Garam masala ----- 1/3 tsp 5. Chillis powder as required 6. Salt as required 7. Red color ----- 3 pinch 8. Corn flour ----- 3 tsp 9. Lemon ----- 2 tsp 10. Oil for frying	Preparation: 1. Wash chicken remove excess water. 2. Add ginger garlic paste, egg, garam masala, chilli powder, salt, red color, corn flour, lemon juice to the washed chicken pieces. 3. Marinate everything and keep aside for 30 mins. 4. Take a flat non-stick kadai, add oil and fry them for 5mins until the crumbs are golden and brown. Wonderful, brown and crispy chicken is ready. Serve hot with sauce.
Egg Chicken
Ingredients: 1. Chicken ----- 750 gms 2. Eggs ----- 2 3. Ginger garlic paste ----- 2 tsp 4. Chili powder ----- 1 ½ tsp 5. Turmeric ----- ¼ tsp 6. Corn flour ----- 2 tbsp 7. Salt as per taste 8. Oil ----- 4 tbsp 9. Coriander leaves for garnishing 10. Lemon ----- 3 tsp	Preparation: 1. Wash chicken neatly. Remove excess water. 2. Add eggs, ginger garlic paste, chili powder, turmeric, salt, corn flour to the washed chicken. 3. Let it marinate for 30 mins. 4. Heat oil in a pan, put the marinated chicken one by one in a pan. 5. Keep covered and let in cook for 5 mins. 6. Turn the chicken pieces to other side keep covered and lit it cook for another 5 mins. 7. Mix all the chicken pieces, keep covered and let it cook for 3-4 mins in a low flame. Allow to stand for 2 mins. 8. Garnish with coriander leaves and add lemon to it. Egg chicken is ready.
Masala Egg Curry
Ingredients: 1. Eggs ----- 10 2. Tomatoes ----- 5 3. Onions -----2(big) 4. Sajeera (cumin seeds) ----- ½ tsp 5. Elachi ----- 4 6. Cloves ----- 4 7. Dalchini ----- 2 8. Chilies ----- 4 9. Turmeric ----- 1/2 tsp 10. Chilli powder ----- 2 tsp 11. Salt as per taste 12. Ginger garlic paste ----- 1 ½ tsp 13. Tamarind ----- 30 gms 14. Dry coconut ----- 25 gms 15. Oil ----- 4 tbsp 16. Coriander leaves for garnishing	Preparation: 1. Boil eggs and keep a aside. 2. Fry 2 to 7 items in oil. Let it cool and make a paste. 3. Add turmeric, chili powder salt, ginger garlic paste to the above paste and blend once. 4. Take a pan add 4 tbsp of oil and fry the whole paste. When the oil gets separate from paste, add the boiled eggs and keep it in a low flame and stir in middle. After 5 mins add tamarind juice to it and stir. 5. Let it cook for 5 mins in a low flame. 6. Garnish with coriander leaves.