Nuvvula Laddu(Sesame seeds laddu)

ingredeints:
Nuvvulu(White sesame seeds) 2cups
Grated Jaggery/bellam 1cup
Cardamom powder 1/2tsp
Ghee 2tsp
 
Preparation:
1. Dry roast nuvvulu/sesame seeds in a heavy bottomed pan till they get light golden color or until you smell good aroma of fried sesame seeds.
       Do not burn sesame seeds while frying, fry in low to medium flame,  stir well.
       After frying tranfer sesame seeds into a plate and let them cool.

2. Now grind sesame seeds, grated jaggery and cordamom powder together into coarse powder.
3. Take this mixture into one bowl , add ghee combine well and shape small round balls(laddu) with this mixture and allow them to rest for some time, before storing into an air tight container.

if you want add nuts.
 

Tofu Masala

ingredients:
Tofu 1/2lb(cut into cubes)
Onion finely chopped 1
Tomato paste 1cup(tomato 2)
Green chilli(sliced) 2
Ginger-Garlic  paste 1/2tsp
Cloves 4
Cinnamon stick 1"pc
Cardamom 2
Bay leave 1
Salt to taste
Red chilli powder 1/2tsp
Turmeric powder 1/4tsp
Garam masala powder 1/2tsp
Coriander powder 1tsp
Cumin powder 1/2tsp
Coriander leaves chopped 1tbsp
Oil 2tbsp

Preparation:
1. Heat oil in a pan fry tofu on medium heat for 3-5 minutes and keep aside.
2. Same pan add 1 tsp oil, fry cloves,cinnamon, cardamom, bay leave.
3. Add onion, green chilli fry for 1 minute, add ginger-garlic paste fry until raw smell leaves the mixture.
4. Now add tomato paste mix well and cook.
5. Add Salt, red chilli powder, turmeric powder, Coriander powder, cumin powder mix well and cook on medium flame. Add one cup water mix well, allow it to boil.
6. Now add fried tofu to tomato mixture, mix well and cook on medium flame for 3-5 minutes.
7. Add garam masala combine well, finally add chopped coriander leaves remove from the stove.
 
Tofu masala is ready to serve....
          goes well with Chapathi, Parata, Roti.....

Besan Laddu

ingredients:
Besan flour 2cups
Ghee 1cup(reduce it to 3/4 cup)
Sugar 1cup
Cardamom powder 1/2tsp
Cashew nuts & almonds(badam) 1/4 cup(fry with ghee)

Preparation:
1. Heat Ghee in a heavy bottom pan.
2. Add besan flour mix well, keep the stove on medium flame and roast the besan flour until it gets light golden brown color, it takes few minutes nearly 20-30 minutes.

3. Stir continuously while frying to prevent  burning, when it reached the color you can smell nice aroma of besan flour.
4. Switch off the stove and transfer the besan flour in to a mixing bowl.
5. Add sugar and cardamom powder mix well and let it cool for some time.
6. Add nuts mix well, if needed add little amount of ghee.
7. To make laddu's take 2tbsp warm besan mixture into your palm, gently press the mixture between your palms to make a round, smooth ball. Do the same for remaining mixture.
       let them cool completely before storing into an air tight container.

• Roasting besan flour is an important thing in making besan laddu.
• Careful to prevent buring of besan flour while frying and stir continuously.
• After removing from the heat immediately transfer roasted besan flour into another vessel. 

 

Coconut Rice(Kobbari annam)

ingredients:
Basmati rice 2cups
          Wash and soak rice for half hour, cook with 3cups of water, while cooking add 2tsp ghee and mix well. After cooking spread the rice in a tray.

Grated fresh coconut 2cups
Ghee 2tsp
Salt to taste

Green chilli sliced 3
Red chilli 3
Ginger-Garlic paste 1tsp
Mustard seeds 1/2tsp
Cumin seeds 1tsp
Channa dal 1tsp
Urad dal 1tsp
Hing pinch(optional)
Cardamom 4
Cloves 4
Cinnamon 1inch
Oil 3tsp 

 Preparation:
1. Heat oil in a pan, fry cloves, cardamom, cinnamon for few seconds.
2. Now add mustard seeds, cumin seeds let them crack, add urad dal, channa dal, red chilli fry for few seconds.
3. Add ginger garlic paste and fry, add cashew nuts, green chilli fry for few seconds.
4. Now add grated coconut mix well with popu, fry for 2-3 minutes.
5. Sprinkle salt over the coconut mixture mix well.
6. Now add cooked rice to coconut mixture mix well and keep it on low flame for 2-3 minutes remove from the stove, add finely chopped cilantro.

coconut rice is ready...... to serve hot........

 

note:
While frying coconut stir well, keep the stove on low flame other wise the mixture burnt quickly.
you can use ghee instead of oil.
you can use only ginger paste or chopped ginger.
  

Methi Egg Fry(Bhurji)

 ingredients:
Eggs  3
Methi leaves  1 1/2cup
Onion chopped  1
Salt to taste
Turmeric powder pinch
Red chilli powder  1/2tsp(adjust)
Dry garlic powder  1/4tsp
Oil  2tsp

Preparation:
1. Heat oil in a pan, fry onions for 2-3 minutes or till translucent.
2. Add cleaned methi leaves mix well, fry for 3-4 minutes.
3. Now add turmeric power, salt, red chilli powder, garlic powder mix well and keep the stove on medium flame and fry for 1-2 minutes.
4. Now add eggs to methi mixture and mix well, fry till egg is done.

Methi egg fry is ready to serve.........
Serve hot with Paratha or with chapathi.....

tastes good with rice also...

note:
* You can also use chopped methi leaves.
* Use green chilli if u want instead of red chilli powder.
* I used dry garlic powder, if you want to use chopped garlic pods instead of powder then first fry garlic, then add onion. 
  

Onion pakodi

ingredients:
Onion sliced  3large
Basen flour  2cups
Rice flour  2tsp
Red chilli powder  1/2tsp
Green chilli finely chopped  3
Curry leaves finely chopped  2tbsp
Ginger paste  2tsp
Salt to taste
Cashews broken(soaked 10 mins)  15
Oil

preparation:
1. In a mixing bowl take sliced onion, green chilli, curry leaves, ginger-garlic paste, salt, red chilli powder mix together well and leave aside for 2-3 minutes.
2. Observe onions releases some moisture, add basen flour, rice flour, broken cashews to onion mixture mix well to coat onions, if needed add little amount water to prepare the batter.
3. Now heat oil for deep frying, once oil get heated slowly add coated onions to hot oil and fry till  golden brown color, remove from pan, drain on a paper towel.

Crispy onion pakodi is ready to serve....

Do the same for remaining coated onions.

Serve hot with ketchup or with hot sauce....

Majjiga Chakralu(Challa Chakralu)

ingredients:
Sour curd 1cup
Rice flour 2cup
Besan flour 2tsp 
Unsalted butter 3tsp
Salt to taste
Green chilli paste 1tsp(you can use red chilli powder)
Sesame seeds 2tsp
Ajwain/coram seeds/vamu 1tsp
Oil for deep fry

 Preparation:
1. In a mixing bowl mix all the ingredients except oil mix well using hand to prepare  firm batter.
2.  Now heat oil in a pan for deep fry.

3. Take small amount of batter into chakralu press, once oil get heated press the batter(chakralu) directly in hot oil on medium flame by rotating your hand on circular motion.
4. Fry chakralu both sides till they get lovely golden color.
5.Do the same process for remaining batter.

Cool Completely and store it in a air tight container for 7-10 days.