Ingredients :
- 1/4 kg Beans
- 1 small cup Toor dal
- 1 pinch Turmeric Powder
- 1 sp Red Chilli powder
- 1 inch Tamarind Flake
- Salt to taste
For Popu :
- 1/2 sp Mustard Seeds
- 1/4 sp Cumin Seeds
- 1 Red Chilli crocked
- Curry Leaves
- 2 sp Oil
Preparation :
- Wash and cut beans into small pieces.
- Cook beans with salt, turmeric powder, tamarind and strain.
- Wash and half cook toor dal and strain.
- Heat oil in a pan add popu ingredients and fry.
- Add curry leaves, cooked beans, cooked toor dal and mix well.
- Add red chilli powder & stir, let it cook for couple of mins.
- Remove from fire and transfer into a serving bowl.
Ingredients :
- 11/2 cup Bajra Flour / Sajja Pindi
- 1 Onion chopped
- 4 Green Chillies chopped
- Salt to taste
Preparation :
- Grind onion, green chillies into a coarse paste and keep aside.
- Take a bowl add flour, salt, ground paste and mix well.
- Add enough water and prepare like chapati dough.
- Mix it well and divide the dough into small balls.
- Take a plastic paper & grease oil and place the dough ball on it.
- Apply little oil & press with the palm of your hand into a round circle.
- Carefully put this on hot tawa and cook it on medium flame.
- Now spicy sajja roti is ready to serve, serve with fresh curd.
Ingredients :
- 1 cup Budida Gummadikaya turumu
- 3/4 cup Sugar
- 21/2 cup Water
- 3 sp Ghee
- 1 pinch Elaichi Powder
Preparation :
- Cut and peel the white pumpkin, remove the seeds then grate the flesh.
- Squeeze out the water from the grated white pumpkin.
- Heat 2 sp ghee and fry the grated white pumpkin until the raw smell goes.
- Add water and cook for about 10 to 15 mins then add sugar & stir it constantly.
- Cook it for 7 to 8mins on medium flame, add elaichi powder and stir.
- Remove from fire when the mixture leaves the sides of the pan.
- Apply 1 sp ghee to a plate and spread the cooked pumpkin burfi evenly.
- Leave it for some time and cut it into desired pieces.
- Now white pumpkin burfi is ready to eat and store in a airtight container.
Ingredients :
- 2 cups Curd / Yogurt
- 2 Tomatoes chopped
- 2 Onion chopped
- 3 Green Chillies chopped
- 1 sp chopped Ginger Pieces
- 1 pinch Turmeric Powder
- 1/2 sp Red Chilli Powder
- Salt to taste
For Popu :
- 1/2 sp Mustard Seeds
- 1/2 sp Urad Dal
- 1/2 sp Chana Dal
- 1/4 sp Cumin Seeds
- 1 pinch Inguva
- Coriander Leaves
- Curry Leaves
- 2 sp Oil
Preparation :
- Take yogurt in a serving bowl & mix well with enough salt & keep aside.
- Heat oil in a pan add popu and fry until they splutter.
- Add curry leaves, green chillies, ginger, onion pieces & stir.
- Fry the onions until translucent add tomato pieces and stir well.
- Add turmeric, red chilli powder, let it cook for couple of mins.
- Lastly add curd to fried popu and mix well, cook for 5 mins on low flame.
- Remove from fire & transfer into a serving bowl.
- Garnish with coriander leaves and serve hot.
Ingredients :
- 11/2 cup Cooked Rice
- 1/2 cup Poha / Atukulu
- 1 pinch Turmeric Powder
- 1/2 sp Red Chilli Powder
- 2 Green Chillies chopped
- 1 Onion chopped
- 1 sp Ginger Garlic Paste
- fistful Peanuts
For Popu :
- 1/2 sp Mustard Seeds
- 1/4 sp Cumin Seeds
- 2 Red Chillies crocked
- Coriander Leaves
- Curry Leaves
- 3 sp Oil
Method :
- Wash & soak the beaten rice, soak them for 5 mins & remove from the water & strain.
- Heat oil in a pan add peanuts & fry until light brown & remove from pan & keep aside.
- Add popu ingredients and fry, next add green chillies, curry leaves and stir.
- Add chopped onion, turmeric powder & fry till onion change the color.
- Then add ginger garlic paste and fry, until the raw smell goes.
- Add soaked poha to fried popu and stir, fry for 2 mins on low flame.
- Next add cooked rice, salt, red chilli powder, fried peanuts and mix very well.
- Let it cook for 2 mins on low flame & transfer into a bowl.
- Popu annam with poha is ready, garnish with coriander leaves & serve hot.
Ingredients :
- 1 small cup Toor Dal
- 1 cup chopped Palakura / Spinach
- 1 cup chopped Dosakaya Mukkalu
- 2 Green Chillies chopped
- 1 Onion chopped
- 1 Tomato chopped
- 2 " inches Tamarind Flake
- 1 pinch Turmeric Powder
- 1 sp Red Chilli Powder
- 1 pinch Inguva / Asafoetida
- Salt to taste
For Popu :
- 1/2 sp Mustard Seeds
- 1/4 sp Cumin Seeds
- 1 Red Chilli crocked
- Curry Leaves
- 2 sp Oil
Preparation :
- Wash and pressure cook toor dal, spinach, cucumber, tomato, green chilli & onion.
- Let the cooker cool remove the lid and mash toor dal & dosakaya, spinach mix.
- Heat oil in a pan add mustard seeds, cumin seeds and crocked red chilly.
- Once done add curry leaves, inguva, tamarind pulp & turmeric powder.
- Add dal mix, salt, red chilli powder and stir well.
- Let it cook for 5 mins and transfer into a serving bowl.
- Spinach dosakaya pappu is ready to serve, serve with rice and roties.
Ingredients :
- 1 cup Rice
- 1/2 cup Chana Dal
- 11/2 cup Sugar
- 2 cups Milk
- 2 cups Water
- 1/2 sp Elaichi Powder
- Few Dry Fruits
- 2 sp Ghee
Method :
- Wash and soak the rice, chana dal for 15 mins and drain.
- Add 2 cups milk, 2 cups water & pressure cook for 3 whistle.
- Let it cool for some time, once done remove the lid and mash it.
- Add sugar, elaichi powder to the rice mixture & mix well.
- If the rice mixture is too thick add 1 more cup of water or milk & mix..
- Let it cook for some time until the sugar dissolved and combined well.
- Now rice chana dal chakkara pongali is ready.
- Add roasted dry fruits along with ghee and mix well, and serve.
Ingredients :
- 1/4 kg Chikkudukayalu
- 2 nos Tomatoes chopped
- 1 pinch Turmeric Powder
- 1/2 sp Red Chilli Powder
- 1 sp Curry Powder
- Salt to taste
For Popu :
- 1/2 sp Mustard Seeds
- 1/2 sp Urad Dal
- 1 Red Chilli crocked
- Curry Leaves
- 2 sp Oil
Procedure :
- Wash and tare chikkudukayalu each into 3 or 4 pieces.
- Cook on stove top with enough salt, turmeric powder & strain.
- Heat oil in a pan add popu ingredients and fry.
- Add curry leaves, chopped tomato pieces and stir.
- Cook on low flame with cover till they become soft and pulpy.
- Now add cooked chikkudukayalu and stir well.
- Add red chilli powder, curry powder and mix well.
- Let it cook for a couple minutes and turn off the flame.
- Now chikkudukaya tomato curry is ready to serve, serve with hot rice.
Ingredients :
- 3 nos Potatoes
- 2 Tomatoes finely chopped
- 1 Onion chopped
- 2 Green Chillies chopped
- 1 sp Ginger Garlic Paste
- 1 pinch Turmeric Powder
- 1/2 sp Red Chilli Powder
- 1/2 sp Garam Masala
- Curry Leaves
- Coriander Leaves
- Salt to taste
- 3 sp Oil
Method :
- Grind onion pieces to a fine paste and keep it aside
- Heat oil in a pan add ground onion paste and stir.
- Add ginger garlic paste, curry leaves & fry for 1 min on low flame.
- Add chopped tomato, potato pieces, salt, turmeric powder & stir well.
- Add 1/2 cup water and cook on medium flame with cover.
- When the potatoes are soft add red chilli powder, garam masala & mix well.
- Let it cook for 1 min and transfer into a serving bowl.
- Garnish with chopped coriander leaves and serve with puris.
Ingredients :
- 1 cup cooked Rice
- 1/2 cup chopped Alu / Potato Pieces
- 2 Tomatoes chopped
- 3 Green Chilles chopped
- 1 Onion chopped
- 1 sp Ginger Garlic Paste
- 1/4 sp Turmeric Powder
- 1 inch Dalchini
- 3 Elaichi
- 3 Cloves
- Salt to taste
- 3 sp Oil
- Curry Leaves
- Coriander Leaves
Preparation :
- Heat oil in a pan add cloves, elaichi, dalchini and fry for 30 secs.
- Add chopped onion, green chillies, curry leaves and fry.
- When the onions are tender add ginger garlic paste and stir.
- Add chopped potatoes and stir, sprinkle little water, cover and cook.
- When 3/4 done add chopped tomatoes, turmeric powder & mix well.
- Let it cook for couple of mins, then add cooked rice, salt and mix well.
- Now alu tomato rice is ready, garnish with chopped coriander leaves.
- Serve hot with onion raitha.
Ingredients :
- 2 - 3 Bananas
- 2 Glasses Milk
- 2 sp Jr. Horlicks
- 4 soaked Almonds
- 4 soaked Cashews
- 5 sp Sugar
Method :
- Blend bananas, almonds, cashews and sugar.
- Add junior horlicks, milk to the banana paste & blend it well.
- Pour in glasses and serve. This is a perfect healthy milk shake for kids.
- Before going to school in the morning or at snack time in the evening.
