vermicelli pulao

ingredients:
Vermicelli roasted 200gm
Vegetables 1 1/2cup(potato, beans, carrot)
onion chopped 1
tomato 1
green chilli 3
mint leaves 10-15
Cloves 2-3
Cinnamon 2 inch piece
black cumin(nalla jeera) 1/2tsp
garam masala powder 1/2tsp
bay leaves 2
cardamom 2
star aniseed 1
salt to taste
turmeric
Oil or Ghee 4tsp


Preparation:
Boil water in a vessel, Cook vermicelli by adding 1/2tsp ghee make sure it should not become sticky, each vermicelli should be separated.
Drain the water from vermicelli and keep aside.
Heat oil in the pan, add cloves, bay leaves, cinnamon, black cumin, cardamom, star aniseed and fry for few seconds, add onion and fry until translucent, add Green chilli, tomato, mint leaves fry for few seconds.
Now add vegetables to it saute for few seconds, add salt, turmeric, garam masala powder mix well cover with lid and cook until they become soft, stir occasionally if needed add little amount water.  
Now add Cooked semiya to that and Mix carefully with out any lumps cover it and cook on low flame for 3-5 minutes and remove from the stove. 
Serve Hot 

Aaku Kooralu(Leafy vegetables)

Amaranath leaves              Thotakoora
Sorrel leaves                      Gongura
Fenugreek leaves               Menthi koora
Spinach                              Pala koora
Chinese spinach                Bachali koora
Corriander leaves             Kothimeera
Curry leaves                     Karivepaku
Mint leaves                       Pudina

Banana Bread

ingredients:
Banana 3-4
All purpose flour 1 1/2cup
Sugar 3/4cup
Baking soda 1/2tsp
Salt pinch
Vanilla essence 1tsp
Egg 1(beaten)
Melted butter 1/3cup


Preaparation:
Preheat oven to 350F
Take a bowl mash banana and mix with melted butter, egg, sugar, vanilla essence and mix it well.
sprinkle salt and baking soda over that mixture and mix.
Add flour to that mixture and combined well with wooden spoon.
Don't over mix the batter(it results bread becomes rubbery and hard).
now pour it in a bread loaf pan or in a square pan, bake for 50 minutes or until it done(toothpick inserted into the center comes out clean)
remove from the pan after few minutes and cool it on wire rack.
slice to serve

 note:I used square pan. i like cashews very much, just i used some cashews on top.
if you want nuts then add walnuts

Donda kaya pachadi(Tindora chutney)

ingredients:
Dondakaya(Tindora) 1/2lb
Green chilli 6(adjust)
Salt to taste
Tamarind juice1/2 tsp
Garlic(Velluli) 3-4 cloves
Mustard seeds(avaalu) 1/4tsp
Cumin seeds(Jeera) 1/2 tsp
Urad dal(minapappu) 1/2 tsp
Channa dal(Senaga pappu) 1/2 tsp
Curry leaves 10
Oil 3tsp


Preparation:


1.Wash Tindora, cut into small peices, Slit green chilli and    keep aside.
2. Heat 1tsp oil in a pan and fry Tindora until it become soft, it will take more than 5minutes.
3. Fry green chilli in the same pan, cool completely.
4. Now Grind tindora, green chillies, tamarind, salt and 1 garlic clove. Don't Grind it as a soft paste, just grind few seconds.
5. Then heat 2tsp oil in a pan add mustard seeds let them crack, add jeera, urad dal, channa dal fry until they get light red color, then add mashed garlic, and curry leaves fry for few seconds.
6. Add this poppu to pachadi, mix it well and fry for 1 minute in low flame remove from the flame.
7. Serve with Rice or with Dosa.

Poha aloo tikki

ingredients:
Poha(atukulu) 1-1/2cup
Medium size potato 2
Lemon juice 2tsp
Rice flour 2tsp
Onion finely chopped medium size 1
Green chilli 2
Salt to taste
Garam masala powder 1/2tsp
Turmeric powder 1/2 tsp
currry leaves and cilantro(finely chopped) 2tsp
Ginger finely chopped 1/2inch
Oil for fry.


Preparation:
Wash poha and soak just for 5minutes, drain the water(don't use more water for soaking) keep aside.
Boil or bake potato peel and mash potatoes and keep aside.

Take a bowl mix poha, mashed potatoes, all the ingredients except oil to prepare the dough.

Make Small balls and press it a bit to make flatten like pattie(tikki).

Heat a pan(non-stick) and put 1tsp oil spread it and place patties(for each batch 3) and fry, keep the stove on medium.

Fry both sides until they turn golden brown color, use oil if needed.
Serve hot with any of your favourite sauce or ginger chutney.

Indian vegetable list

Indian vegetable list English to Telugu.

English	Telugu
Okra	Bendakaya
Tindoora/Gherkins	Dondakaya
Brinjal/Egg plant	Vankaya
Ridge gourd	Beerakaya
Bottle gourd	Anapakaya/sorakaya
Snake gourd	Potlakaya
Bitter gourd	Kakarakaya
Pumpkin	Gummadi kaya
Cucumber	Dosakaya
Potato	Vurlagadda/bangalabumpa
Colacasia	Chamabumpa
Raw Jackfruit	Panasa
Cluster beans	Goru chikkudu
Radish	Mullangi
Drumstick	Mulakada
Suran/Yam	Kanda gadda
Tapoica	Karra Pendalam
Green chilli	Pachi mirapakaya
Raw banana/plantain	Aratikaya
Sweet potato	Genisigadda/Chilagada bumpa
Onions	Vullipaya
Green onions	Vulli kadalu
Ash gourd Munaga	Budida gummadikaya
Broad beans	Pedda chikkudu
Capsicum	Benguluru mirchi/pedda simla mirchi
Coconut	Kobbari kaya
Tomato	Ram mullakaya
Green peas	Pachhi Bhatani

Some vegetable are there we are using English names only.......


Cabbage--------Cabbage
Califlower-------Califlower
Beet root--------Beet root
Carrot-----------Carrot

Lemon Rice

ingredients:
Raw rice 1cup
Lemon big size 2(approx 5-7 tbsp, adjust)
Roasted peanuts(palli) 4tbsp
Curry leaves 10
Salt to taste
Finely chopped cilantro 2tsp


tempering:
Oil 3tsp
Turmeric powder 1/2tsp
Mustard seeds(avaalu) 1/2 tsp
Urad dal(minapappu) 11/2tsp
Channa dal(senaga pappu/ bengal gram dal) 1/2 tsp
Dry red chillies 2(tear)
Green chilli 2(slit)
Hing pinch


Preparation:
*Cook rice with 2cups of water. Spread this rice in a plate or any large mixing bowl, add turmeric powder and mix well.(if needed use 1tsp oil while mixing).
*Heat oil in a pan, add Mustard seeds, it starts popping, add urad dal, channa dal allow them to turn slightly red, add Green chilli fry few seconds, add red chilli, Hing,curry leaves and peanuts fry for few seconds and turn off the stove.
*Add this seasoning/tempering and cilantro to the rice, and mix well.
*Now add lemon juice and salt to the rice and combine well.
(adjust salt and lemon juice)
*Serve with any curry, dal or with any chutney powder.