Mix, Veg. Masala Curry

Ingredients

• Potatoes medium size       3                     
• Cauli flower small            1 
• Large Onion                    1
• Carrot                             3
•  Beans                            6
•  Capsicum                       1
•  Tomatoes                       2
•  Chili powder                  1 tsp
•  Cumin powder               ½  tsp       
•  Coriander powder           ½  tsp
•  Garam Masala Powder    1/2 tsp
•  Salt to taste 
•  Oil                                 3tsp
• Ginger                            small piece
• Garlic cloves                    5 

For seasoning:

•    Mustard seeds         ½  spoon
•    Cumin seeds            ¼  tsp  

Procedure :          

1. Cut all vegetables into small pieces.  Cut oinion also into pieces.  
2. Take half onion pieces,ginger and garlic in a mixer grinder jar and paste it. Keep it aside.     
3. Heat  oil in a thick  bottom cooking vessel tampering with mustard seeds and cumin seeds.
4. Add onion pieces and let the onions saute,  add onion,garlic ginger paste  Fry till the paste and    the oil separate.
5. Add all vegetable pieces and salt mix well, cook till the vegetable pieces become soft.  
6. Serve with chapatti , roti, upma  or  with any rice item.

Dal Fry

Ingredients:

• Red gram dal                            1 cup
• Onion (cut into small pieces )     1 big
• Red chillie                                  2
• Coriander powder                     1/2 tsp
• Cumin powder                           1\4 tsp
• Red chillie powder                     1/2 tsp
• oil                                              1 tsp
• Salt to taste

Procedure:

1. Wash dal and take it in a pressure cooker, cook it by adding three glasses of water (for 3 whistles)
2. Mash it gently. keep it aside.
3. Heat oil in a thick bottom pan and add red chili, fry it for a while.
4. Add onions and salt, Fry onion pieces till onion colour changes into little brown.
5. Add coriander powder, cumin powder, turmeric powder and red chili powder.mix well.
6. Add dal and cook for 5 minutes. Dal fry is redy to eat.
7. Serve hot with rice or roti.

KABOOLI CHANA (CHICK PEAS) COCONUT CURRY

Ingredients:

Kabooli chana  (chick  peas)    2 cups
Grated coconut                        1 cup
Garlic cloves                            2
Salt to taste

For seasoning:

•  Mustard seeds                               1 tsp
•  Cumin seeds                                   1/2 tsp
•  Green chillies                                  2
•  Oil                                                  1 tsp
• Garlic cloves                                    4-5
• Dry red chillies, tear and de-seed    2

Procedure:

1. Soak kabooli chana with sufficient water for 12 hours before. 
2. Cook chana in pressure cooker  with  3 times of water for 3 whistles till they are soft coocked. 
3. Remove from coocker and drain excess water.
4. Heat oil in a thick bottom vessel, seasoning with all above.
5. Add coocked kabooli chana andsalt.Mix well.
6. After 5 minutes, add coconut and mix well, cookl for another 5 minutes.
7. Serve with roti or rice. 

The same is the procedure to prepare with Tindora (donda kaaya), beans, carrot and beet root also

Carrot Halwa

Ingredients:

• Carrot grated      2 cups
• Milk                  4cups
• Sugar                 1 cup
• elaichi powder     1 pinch
• cashew nuts        10
• raisins                 10
• Ghee                   3 tbs

Procedure:

1. Heat ghee in a thick bottom pan , fry cashew nuts and raisins till its colour change into light brown. Remove them and keept aside.
2. Fry grated carrot in the same ghee till carrots flavour comes out.  Take milk in another thick pan and heat it till it becomes 1/4 th in quantity.
3. Now add fried grated carrot and sugar to the milk and mix well. Heat it again till the excess water evoparates from halwa.
4. Remove it form heat and add elaichi powder, cashew nuts and raisins. Mix well.

Janthikalu or sannam karampusa

Ingredients:

• Besan                  4 cups (chana daal flour)
• Rice flour             2 tsp
• Chilli powder       1tsp
• Salt to taste
• Oil for frying

Procedure:

1. Take all ingredients in a bowl and mix with sufficient  water to make soft dough. 
2. Allow it tosettle for 15 minutes
3. Heat oil in a frying pan
4. Take little dough in janthikalagottamu
5. Press the dough from the janthikilagottam from both ends into the heated oil, so that the dough will come out and  allowed to form  in a round shape
6. Fry it till it becomes  light brown and reverse for 3 minutes
7. Remove from oil.
8. Keep it in an air tight container.
9. Best for use within ten days.

CAUTION: THE DOUGH IS TO BE PREPARED SO THAT IT COMES OUT EASILY FROM THE JANTHIKILAGOTTAM WHEN PRESSED OVER THE HEATED OIL.

Cabbage mixed veg curry (kobbi butta)

Ingredients

• Cabbage ( cut into small pieces)     4cups
• Carrot   (cut into small pieces )      1 cup
• Potatoe  (cut into small pieces)       1 cup
• Tomatoe (cut into small pieces       1/4cup
• Green chilies                                  2
• Onion  cut into small pieces            1cup
• Red chili  powder                           1/2 tsp
• Curry powder                                1\2 tsp
• Salt to taste

Seasoning:

• Black gram
• Mustard seeds
• Cumin seeds
• Curry leaves

Procedure

1. Heat oil in a thinck bottom pan, seasoning with black gram dal, mustard seeds, cumin seeds and curry leaves. Add all vegetables pieces. Mix well and lid on it . 
2. Cook it until the vegetables become soft. Add onion pieces and mix well.
3. Add curry powder, red chilli powder and salt. 
4. Mix well and fry for 10 minutes till the water in the fry evaoporates. 
5. Serve with rice or roti.

Til Seeds Chutney (noolupappu patchadi)

Ingredients:

• Til Seeds      1 cup
• Sour curd     2 tsp
• Lemon juice 2 tsp
• Green chilli   2
• Salt to taste

Seasoning:

• Black gram
• Mustard seeds
• Cumin seeds
• Red chillis
• Curry leaves
• Oil

Procedure:

• Take all ingredients(except lemon juice) in a mixer grinder and grind with sufficient water to make it a medium thick paste
• Seasoning with black gram, mustard seeds, cumin seeds, red chillies, curry leaves in heated oil.
• Add lemon juice and mix well.
• Serve with hot rice or roti.

IT CAN BE PREPARED WITH TAMARIND PULP AND JAGGERY INSTEAD OF LEMON JUICE AND CURD. (VERY TASTE WHEN SERVED WITH ESPECIALLY VADA)