Sabudana semolina payasam

ingredients:
Saggubiyyam(sabudana) 1cup
Semiya(semolina) 1/2cup
Sugar 2-2 1/2cup(adjust)
Water 6-7cups
Milk 1cup
Elaichi powder(Cardamom) 1/2tsp
Cashew 10
Raisins 2tsp
Badam chopped 2tsp
Ghee 3tsp


Preparation:
1. Boil Water in a heavy bottomed vessel, add sabudana and cook it till half done.
2. Now add semolina, mix well and cook saggubiyam and semiya till they become soft. Stir occasionally. 
3. Add sugar and mix well bring it to boil and add ealichi powder and mix well, remove from the flame.
4. In a pan heat Ghee and fry cashews, raisins, badam and add it to payasam.
5. In an another vessel heat milk and keep it a side.
6. Wait for 1/2 hour, mix payasam and milk together.
7. Serve hot or cold.
It cools the body, a good food in summer  


Note:
1.first take sabudana(saggubiyam) in a bowl add 1/2tsp ghee, mix well to reduce the sticky nature of sabudana while cooking.
2.Fry semolina with 1/2tsp ghee for 1 minute.
3. don't add milk immediately when it is hot, there is a chances milk will breaks.

Gongura Pulusu koora

ingredients:
Gongura 1/2lb or 1bunch
Channa dal 1/2cup
Tamarind juice 1/2tsp
Tomato 1
Green chilli 4-5(Adjust) or u can use Red chilli powder 1 1/2tsp
Salt to taste
Turmeric powder 1/2tsp


Onion chopped 1
Red chilli 1
Mustard seeds 1/2tsp
Channa dal 1/2 tsp
Urad dal 1/2tsp
Cumin seeds 1/2 tsp
Hing pinch
Garlic cloves 2
curry leaves one stalk
Oil 3tsp


Preparation:
1.Wash gongura leaves and channa dal.
2.Cook gongura, channa dal, Green chilli, tomato together by adding little water till 15-20 minutes.
3.Now add tamarind juice and keep it on low to medium heat, needed then add little water.
4.Cook gongura, dal till become soft. Now remove from the flame add salt and turmeric powder and Mash it as a thick Course paste and keep it side.
5.Now heat oil in a pan add Mustard seeds, cumin seeds let them crack and add red chilll fry for few seconds, add Onion and Curry leaves, hing and fry for one minute.
6.Now add this popu to the mashed gongura and mix well.
7.Serve hot with rice.

Cabbage fry with Ginger and Coconut

ingredients:
Cabbage finely chopped 1lb
Turmeric powder 1/2tsp
Oil 3tsp
Mustard and cumin seeds  1/4tsp each
Green chilli 4
Salt to taste
Dry coconut powder 3tsp
Ginger root 1/2inch


Preparation:
1. Grind Green chilli, Salt, ginger, Dry coconut powder finely and keep a side.
2. Heat oil in a pan add mustard and cumin seeds let them crack, add Cabbage and stir well.
3. Keep the stove on low flame add turmeric powder and stir well.
4. Cook it for 5-6 minutes stir occasionally, then add grinded Green chilli, coconut mixture and combined well.
5. Now place the lid and cook it for 10 minutes stirring once a while.
6. Remove the lid and fry for 3-4 minutes or check cabbage cooked fully or not, its cooked then remove from the flame.
7. Serve hot with rice or with Chapati. 

Fish in tamarind gravy(chepala pulusu)

ingredients:

Small fish(Methadulu) 1/4kg

Onion finely chopped 1

Tomato finely chopped 1

Ginger garlic paste 1tsp

Cloves 2

Cinnamon 1/2inch

Salt to taste

Turmeric powder 1/4tsp

Red chilli powder 1tsp(adjust to your spice level)or Green chilli 3

Tamarind lemon size ball soak and extract juice from it

Oil 3-4tsp.

Coriander leaves 3tsp

All spice powder or garam masala powder 1/4tsp

preparation:

1. Heat oil in a pan fry cinnamon stick and cloves for 30sec and add onion to it and fry till translucent, add Ginger-garlic paste fry for 2minutes.(if your are using Green chilli instead of red chilli powder add with onion)

2. Now add finely chopped tomato to onion mix stir well, fry till it leaves oil, now add tamarind juice(don't use more water, needed then use less water), salt, red chilli powder, turmeric powder, masala powder stir well and cook for 5-6 minutes.

3. Now add Small fishes to this gravy and stir well, cover with lid and cook it for 5minutes keep it on medium flame.

4. Now add Coriander leaves stir well, it cooked fully then remove from the flame.

5. Serve hot with Rice.  

Carrot soup with ginger

ingredients:
Carrots chopped 2cups
Onion chopped 1
Small potato 1
Butter 1tsp
Ground pepper 1/4tsp
Ginger finely chopped or grated 1/2inch
Water 3cups
Finely chopped coriander 1tsp


Preparation:
1. Heat Butter in a saucepan and fry Carrots, onion, potato fry for 5minutes.
2. Now add water and ginger stir well and keep it on low flame and cook until vegetables are tender(or cook vegetables on pressure cooker for 2 whistles).
3. Cool it for some time and grind this carrot mixture as a smoothie.
4. Pour this grinded  carrot mixture in the saucepan add pepper powder stir well and keep it on low flame for 2-3 minutes, remove from the flame, garnish with chopped coriander.
5. Serve Hot
(Garnishing is optional) 

Brinjal Tomato Curry

ingredients:

Brinjal 1/4kg cut into cubes

Tomato chopped 2

Onion chopped big 1

Curry leaves one stalk

Dry coconut powder 3tsp

Salt to taste

Red chilli powder 1tsp(adjust to your spice level)

Dhaniya powder(coriander powder) 1tsp

Cumin powder(jeera powder) 1tsp

Urad dal 1/2tsp

Channa dal 1/2tsp

Mustard seeds 1/2tsp

Cumin seeds 1/2tsp

Oil 3tsp

Preparation:

1. Heat oil in a vessel add mustard and cumin seeds let them crack and add urad dal, channa dal to it and fry for few seconds, then add chopped onion, curry leaves fry till onions get golden yellow color.

2. Now add tomato fry for few minutes, cover it and cook for 1-2 minutes.

3. Add brinjal and mix well, cover with lid and cook for 2-3 minutes, then add salt, chilli powder, turmeric powder(if needed then add very less amount of water) stir well, cover it and cook for 5minutes.

4. Now add cumin powder, Dhaniya powder, dry coconut powder and mix well, do care full otherwise brinjal becomes more soft or mushy.

5. Cover with lid and keep it on low flame for 5 minutes stir occasionally and remove from the flame.

6. Serve hot with Rice or with chapathi.

 note: you are doing chopping and cooking parallel then its fine otherwise put brinjal pieces in salt water.

Chakralu

ingredients:
Rice flour 4cups
Urad flour(blackgram dal flour) 1cup
Butter melted(venna) 1cup
Red chilli powder 1tsp(or as per your spice level)
Salt to taste
sesame seeds 2tsp 
Cumin seeds(Jeera) 1/4cup
Hing 1/5tsp
water
Oil for deep frying
note:You may need muruku maker or muruku press to make this chakralu(muruku), it will be available indian stores.(in telugu Chakrala giddalu)


Preparation:
1.Heat a pan and fry urad flour on a low medium flame for 3-4 minutes.
2.In a large mixing bowl take all the ingredients without water and oil. 
3.Mix well to make a soft dough by adding sufficient water.

4.Heat oil in a pan for deep frying, and fill the dough in muruku maker and press it directly on hot oil like round shape(muruku maker has different moulds i used star shape mould).
5.You can do like this also press on a greased plastic sheet and take it carefully with forefingers and drop it in the hot oil.

6.Fry this chakralu on medium flame till gloden yellow or gloden brown color on both sides.
7.Take chakralu and drain on paper tissue and cool it completely. Store it in air tight container.  

note: you want plain muruku then use round shaped mould of muruku maker and press them on the oil directly.