Lemon Rice / Pulihora

Ingredients:

Cooked Rice - 1 cup

Lemon - 1 full (Medium Size)

Dried Red chillies- 4

Peanuts- 1/4 cup

Turmeric powder-1/4 tsb

Curry leaves-one string

Coriander leaves-handfull

Mustard seeds-1/4 tsb

Salt to taste

Oil - 2 tsb

Method:

1) Add Lemon juice,salt to cooked rice and mix well.Keep it aside for 10 to 15 minutes.

2) Heat oil in a pan and add Curry leaves, Mustard seeds,dried red chillies,Peanuts and fry well till they splutter.

3) Add Turmeric powder and mix well.

4) Add this mixture to rice and mix well and heat it.

5) Garnish with Cilantro and serve hot.

Payasam

Ingredients:

Semiya- 1 cup

Ghee- 1/2 cup
Sugar- 1 cup
Milk - 3 Cups
Cashew,Almonds,Kismis-1/4 cup

Method:

1) Heat 1 tsb of ghee in a pan and fry Cashew,Almonds and kismis till golden brown and keep aside.
2) Add remaining ghee to the pan and add the semiya to the pan and fry till golden brown.
3) Add milk to the pan , mix well and let it to boil.
4) Add Sugar once the semiya is cooked and stir well.
5) Add more milk if the mixture becomes thick.
6) Garnish with Fried dry fruits and serve hot or cold.

Carrot Halwa/ Gajar ka Halwa

Ingredients:


Grated Carrot - 1cup
Suagar- 1 cup
Milk - 2 cups
Elaichi powder - 1 tsb
Cashew ,Almond and Kismis - 2 tsb
Ghee- 1/2 cup

Method:


1) Heat Ghee in a pan and fry Cashew, almonds and Kismis to gonden brown and keep aside.
2) In the same pan add grated Carrot and fry for 5 minutes.
3) Add Milk to the pan and let it boil.
4) Mix periodically so that the carrot will not stcik to the pan.
5) When carrot is well cooked add sugar to the pan and mix well.
6) Stir the mixture well till it becomes thick.
7) Garnish with Cashew, almonds and kismis and serve hot or cold.


Tip:


Goes well with Ice cream.

Cauliflower Fry

Ingredients:

Cauliflower - 1 Small Flower
Mustard Sedds- 1/2 tsb
Green chillies - 6
Curry Leaves - handfull
Cilantro/Coriander Leaves- for garnish
Onions - 1 full
Salt to taste
Turmeric Powder - 1/4 tsb
Chilli powder - optional(1/4 tsb)
Oil - 2tsb
Water - to Sprinkle

Method:

1) Cut Small florest from the cauliflower and keep aside.
2) Heat Oil in a pan and add Curry leaves, chopped Green chillies and finely chopped onions and fry them till golden brown.
3) Add salt and mix well.
4) Add Turmeci powder and mix well.
5) Add Chilli powder if you want it bit spicy.
6) Now add the florets to the pan and mix well.
7) Close the lid and cook it for 5 minutes.
8) Open the lid and sprinkle water so that the florets will not stcik to the pan  for every 3 minutes till the Florets are well cooked.
9) Garnish with Cilantro and serve hot with rice.

Potato Fried Rice

Ingredients:

Sliced Potato- 1
Sliced Green chillies- 5
Finely chopped Garlic - 4
Amchoor Powder - 1/2 tsb
Chat Masala - 1 tsb
Salt to taste
Curry leaves - handfull
Chopped Capsicum - 1
Cooked Basmati Rice - 1 cup
Oil for Fry

Method:

1) Add oil in a pan and deep fry Sliced Potato and keep aside.
2) Add oil in a pan and add curry leaves, Green chillies , Garlic and Capsicum and fry well.
3) Add salt to the pan.
4) Add cooked rice to the pan and mix well.
5) Add Armchoor powder and chat masala to the pan and mix well.
6) Finally add Fried potato to the pan and mix well.
7) Garnish with Coriander leaves and serve with Raita.

Dondakaya Fry

Ingredients:


Dondakayalu/Indian Ivy gourd/Tindora- 1.5 lb
Cumin Seeds - 1 tsb
Dried Red chillies- 6
Salt to taste
Red chilli powder- 1/2 tsb
Turmeric Powder - 1/4 tsb
Oil - 3tsb
Roasted Peanuts- 1 cup
Mustard Seeds- 1/2 tsb
Curry leaves- handfull


Method:


1) Take 1 tsb oil in a pan and fry Cumin seeds and Red chillies for few seconds.
2) Take them aside and let it cool.
3) Grind the fried cumin seeds, red chillies with the roasted peanuts into fine powder.
3) Clean the Ivy gourd with water, cut the nips at both the ends and cut them vertically into 4 pieces.
4) Add 2 tsb oil in a pan and fry mustard seeds and curry leaves.
5) Add chopped Ivy gourd into the pan and fry for 5 minutes.
6) Add salt to the pan and mix well and let it fry for another 10 minutes.
7) Add turmeric powder to the pan and mix well.
8) Add red chilli powder if desired.
9) Let it cook for another 5 minutes.Do not over cook the Ivy gourd.
10) Add the powder to the pan and mix well.
11) Garnish with rosted penauts and serve hot with rice.

Dose Pindi Bondalu

Ingredients:


Dose Batter - 5 cups 
Finely chopped green chillies - 6
Finely chopped onions - 1
Roasted Peanuts- hand full
Curry leaves- hand full
Coriander leaves- hand full
Ravva- 3 tsb 
salt to taste
Oil for deep fry


Method:


1) Add the above ingredients in a bowl and mix well.
2) Add oil in a kadai and heat it well.
3) Take a big spoon full of batter and drop it into oil.
4) Fry till they turn golden brown and place them on the tissue for excess oil to drain.
5) Serve hot with tea and can be taken as an evening snack.