CABBAGE PAKODI

PREPARATION TIME:20 MIN

REQUIRED ITEMS

Small Cabbage (finley chopped)

1/2 cup maida(all purpose flour)

1/2 cup besan(gram flour)

1/2 cup corn flour

3 to 4 finley chopped green chillies

1/2 tbspn grated ginger

1 tspn garam masala

1/2 tbspn chilli powder(depends on your spicy)

salt

finley corainder leaves

METHOD:

1.Take a big bowl add an equal portion of maida,corn,besan,greenchillies,grated

ginger,garam masala.salt,corainder leaves,chilli powder mix it well .

2. Add water make a batter(just like bhajji batter.

3.heat oil in apan when the oil is heated take a small portion of batter and fry it until it turns golden colour as shown in the above photo.

Serve hot with chutney(ex.pudina,cilantaro,ketchup)

SPICY RICE FLOUR PANCAKE(ROTI)

PREPARTION TIME: 30 MIN

INGREDEINTS:

2 cups rice flour

2 handfuls roasted peanut powder

8 green chillies (finley chopped, if u want to make a paste)

Few springs corainder leaves

Few springs curry leaves

1 big onion (finley chopped)

Handful channa dal(soaked in atleast half an hour)

2 tbspn grated carrot

salt to taste

oil

PROCEDURE:
1.First take a big bowl add all above ingredients mix it well, add water and make a

soft dough.

2. Add a small portion of dough into a pan and then add 1/2 a tbspn oil to it. Wet

your hands with a bit of oil and then press dough evenly. Put a small hole in the

middle of the pressed dough. place a lid and then cook in a low flame. the hole

helps if the oil comes out it makes crispy and soft.

3. Cook this only one side.

4. At a time u can make 2 or 3 small pancakes depends on your kadai or pan.As shown

in the above photo.

5.now spicy rice flour pancake is ready to serve with any kind of dal or pickle.



This is another favourite breakfast in Andhra pradesh.

TENDER TAMARIND LEAVES(CHINTHA CHIGURU PODI)

PREPARATION TIME:15 MIN

INGREDINTS:

3 Cups chintha chiguru

1 cup roasted peanuts

10 whole red chillies

salt to taste

6 garlic pods

PROCEDURE METHOD:

1. Take a pan roast chinth chiguru,peanuts separately and keep it aside.

2. Take a 1/2 tspn oil fry whole red chillies.

3. Let them cool down for a while.

4. Take a blender grind all above ingredients along with salt and garlic pods.

5. Now tender tamarind leaves or chintha chiguru powder is ready

You can serve rice with ghee.or even for chapathi or dosa..

This is one of famous powder(podi)in Andhrapradesh.even you can store this for

few months.Every one love this powder believe me.If u want more sourness you can

increase chintha chiguru leaves.There are so many recipes to do chintha chigurupodi

here iam giving simple,, easy delicious powder(podi).

ANDHRA SPICY ROTI(RICE FLOUR ROTI)

PREPARATION TIME:25 MIN

INGREDIENTS:

2 cup Riceflour

1/2 cup roasted peanut powder

8 green chillies (make a fine paste)

1 big onion finley chopped

few springs corainder leaves (finley chopped)

few springs curry leaves (finley chopped)

salt to taste

Handful moongdal (Soaked in a hour)

small bunch of spinach or amaranth leaves

oil

PROCEDURE:

1. wash and chopped leaves

2.Take a big bowl add rice flour ,peanut powder,greenchillies paste ,finley chopped onions,corainder leaves,curry leafs,soaked moong dal,chopped spinach and salt mix it well together and make a soft dough.

3.Take a thin cover sheet, take a small size of dough just wet your hands little bit of oil spread it evenly.even edges or cracking press it nicely.make it a thin

4.Take non stick pan add 1tbspn of oil take that dough spread it on a pan.

and fry on both sides put it on a low flame just as shown in the above picture.

5. Now spicy rice flour roti is ready.

6. you can serve with any kind of dal(spinach,methi,tomato)or even it can suitable guttivankaya curry.

Enjoy Food.

cooking tips:
1. Take any kind of thin cover or sheet with the help of that u can spread the dough evenly.

2. with the help of newspaper u can transfer the dough from sheet to pan.

3.even u can make it more spicy but if u want mild u can reduce chillies.

4. if u want more crispy u can add more peanut powder.


This is one of famous breakfast in Andhra pradesh.trust me you love

it.even you can store for 2 days .This is my authentic family recipes i want to share

with eveyone.

PEANUT POWDER(PODI)

PREPARATION TIME:10 MIN

REQUIRED ITEMS:

1cup roasted peanuts

3to4 whole red chillies

2 garlic pods

salt to taste.

PROCEDURE:
1. Fry the peanuts, whole red chillies and keep it aside.

2. Let them cool and grind along with by adding salt,garlic pods.


This is famous south indian powder.Even we called it podi
whis is mixed along with rice and ghee. this powder can be used foe few weeks.Even we can used for curry powder.

MATAR PANEER

PREPARATION TIME : 25 MIN

INGREDIENTS:

Paneer 7-8 0z (approx)

1cup green peas

1large onion(finely chopped)

3medium tomatoes

1/4 tspn turmeric

1tbspn red chilli powder

1/2 tbspn cumin powder

1/2 corainder powder

ginger garlic paste

10 pieces cashew nuts

1or2green chillies(finley chopped)

kasoori methi (dry fengreek leaves)

2 tbspn cream

1tbspn garam masala powder

1/4 tspn black cumin(shahejeera)

chopped corainder

oil

salt to taste

PREPARATION:

1.take paneer cut in to cubes.fry it keep it aside

2. heat some oil add cashew nuts sorted them add onions salt,ginger garlic paste

turmeric,chopped tomatoes cook for few minutes until raw flavour disappear put this

mixture in to a blender and make a fine paste.

3.add some oil,add garam masala powder, black cumin,add green chillies,blended paste cumin powder,corainder powder,add water,chilli powder,bring the mixture to boil for 15 min.

4. after boling that add kasoori methi powder, green peas let it shimmer for 5
5 min

6.add paneer to ur dish ,corainder leaves , before you finish the dish add cream

bring it to boil 5 few minutes.


Now your nice ,silky ,delicious matar paneer is ready.

you can serve with roti,naan,rice, pulka

MAIDA BISCUITS (SPICY BISCUITS)

PREPARATION TIME:20MIN


INGREDIENTS:

2cups maida flour[all purpose flour]

1/2cup rice flour

2spoons sesame seeds

1 spoon red chilli powder

salt as per your taste

1tbsp fine sooji

1/2tbsp cumin seeds

1spoon vamu

2tbsp hot oil

PROCESS:

1.Take a big bowl add above ingreidents mix it well.

2.Add water and make a hard dough[just like poori dough].

3.Knead it well take a rolling pin and spread it like chapati cut into square [as per your shape].

4.Take required oil and fry it until golden colour.

5.now maida biscuits are ready.


Kids love this biscuts.Even you can store for one month.

METHI RICE

METHI RICE

PREPARATION TIME: 25MIN

REQUIRED ITEMS;
2 cup rice
1 bunch methi leaves
2 green chillies(cut in t0 slits)
2tbspn fresh grated coconut powder
1cinnamon
1 clove
2garlic pods
1tbspn corainder seeds
1tspn cumin seeds
redchilli powder(as per ur taste)
oil
1/4 tspn turmeric
salt
corainder leaves
1 potato cut into small cubes
1 tsp shahjeera
1big onion
1medium size tomato

For seasoning:

mustards
cumin seeds
1 whole red cilli
curry leaves

procedure method:

1.Wash the rice keep it aside and soak it for 20 minutes.

2.Take a pan add coriander seeds cinamon,cloves,cumin seeds,fresh coconut powder fry it for a 1 tsp oil,garlic and make a fine powder.

3.Take a pressure cooker add oil mustards,red chilli,shahjeera,curry leaves,green chillies,potatos,after frying it add chopped methi leaves,chopped onions,tomato,salt,turmeric,red chilli powder.

4.Add 4 cups of water after boiling it add soaked rice,if you want additional salt you can add now.

5.Add chopped coriander leaves and above paste and pressure it for 3 whistles or(as per ur pressure cooker)

6.Decorate with cashewnuts.

7.Now methi rice is ready and serve with raitha or kurma.

METHI CHAMAK

PREPARATION TIME:30min

Required items:

1cup methi leaves

2cup spinach(palak)

1cup onions(finley chopped)

1cup tomato pureee

10 kaju pieces

ginger garlic paste

2 green chillies

1/2tbspn dhaniya powder

1spn chilli powder

1cup grated paneer

turmeric

salt

3 tbspn oil

1 tspn ghee(optional)

1 tbspn cream

1tspn garammasala

1tspn kasoori methi

procedure:

1.Spinach and methi leaves finely chopped and keep it aside.

2.Heat 2tea spoon of oil in a pan add chopped onions,greenchillies,cashewnuts,gingergarlicpaste fry for 10 minutes and make a paste.

3.Take another pan add 2 tablespoon of oil add jeera ,above paste after fry for 2 minutes add finely chopped leaves ,tomato puree,turmeric,salt ,daniyapowder,cream,garam masala and red chillipowder .

4.Add kasoori methi ,cup of water close with a lid and bring them to boil for 10minutes.

5.Sprinkle grated panner,coriander leaves.

now ready to serve with any kind of bread(naan,roti,pulka etc).

tomatobath(rice)

preparation time:20 min

Ingredients:

Rice -2cups

tomatoes -5 (medium)

onion -1(medium)

corainder seeds -1tbspn

cinnamon - 2

cloves -1

fresh grated coconut powder - handful

ginger garlic paste

1/4 tspn turmeric

salt

3tbspn oil

redchilli powder(as per ur spicy).

preparation method:

1.Wash the rice keep it aside.

2. First cinnamon,cloves redchilli powder,salt,grated coconut and grind them and make a fine paste.

3.Take a big bowl,add mustards,jeera,curry leaves,then add sliced onions fry them till it turns golden colour,after that add tomatoes fry them till it becomes soft.

4.Then add above paste mix it well together,then add 2 cups of water ,salt.

5. add washed rice u should cover with lid

6. every 5 min u should stir.

7.after water is evoporated switch off the stove and cover the vessel with plate for 10min.sprinklecorainder leaves for decoration.

Now tomato rice is readyto serve with raitha.
umm...yummy delicious
Even kids also like this recipe.

PUDINA RICE

preparation time:20 min

Ingredients:

boiled rice -2cups

mint leaves(pudina)-1/2cup

corainder leaves -1/2cup

onion -1medium

tomato -1medium

ginger garlic paste -1tbspn

turmeric -1/4tspn

salt - to taste

green chillies - 4 (cut in to slices)

corainder powder - 1/2 tbspn

oil - 3tbspn

2tbspn yogurt(curd)(optional)

1 tspn red chilli powder

if you are spicy lover you can add more red chillipowder.

seasoning:

mustards

cuminseeds

curry leaves

for garnishing cashew nuts.

procedure:

1.first mint and corainder cut in to chopped and grind with corainder powder,salt and turmeric

coarsely and keep it aside.

2. heat oil in a pan add mustards,jeera,curryleaves,gingergarlicpaste, greenchillies,onions fry well untill it turns golden colour,add salt,tomato, well beaten yogurt and red chilli powder,after frying 2 min add pudina mixture.

3. after frying few minutes,add this paste and mix well till the paste evenly mix with rice.

4. decorate with fried cashewnuts.

serve this rice with raitha.