RICE CRACKERS(APPALU)

PREPARATION TIME:20 MIN

INGREDIENTS:

1 Glass rice flour

1 Glass water

salt to taste

2 garlic pods(menced)

1 tbspn channa dal(soaked for half an hour)

1 tbspn sesame seeds

1/8 th tspn turmeric

redchilli powder to taste

1 tspn cumin powder

1 tspn dhaniya powder

1 1/2 tbspn peanut powder(fry the peanuts and make a fine powder)

PROCEDURE:

1.Take an equal ratio of rice flour and water,first boil water add amount of salt

garlic pods.

2. Take a bowl add rice flour,add above igredients (from seasme seeds to peanut powder) mix it well

3. Add this flour mixture to that boiling water mix it well and make a soft dough knead it well and keep it aside .

4. Take a small potion of dough put it on a polythene sheet and cover it and press it evenly dont break edges.and make it a thin or thick the way you want. if u make thin u will get more crispy i used to prepare crispy.(even you can press it with the help of pressing makers)

4. Fry it on a pan util it turns golden colour.

Now delicious,crispy snack is ready to eat.Dear freinds i hope you enjoy

to learn how to make this rice crackers(appalu)

PANEER BUTTER MASALA

PREPARATION TIME:25 MIN

INGREDIENTS:

200 G PANEER

1Large onion(finley chopped)

3 medium tomatoes puree

2 green chillies(cut in to slits)

1/2tbspn ginger garlicpaste

10 pieces cashew nuts

1 tbspn butter or ghee

3 tbcpn oil

1 tspn garam masala powder

red chilli powder to taste

salt to taste

1/2 tbspn curd

1 bay leaf

1 tspn shahejeera(black cumin)

1 tbspn heavy cream

1/4 tspn turmeric

PROCEDURE:

1. Take a paneer cut in to cubes fry it until it turns golden colour and keep it aside.

2. Take a heated oil in a pan add chopped onions,greenchillies,cashew nuts fry it until raw smell disapper, and make a fine paste and keep it aside.

3. Take same kadai with the left over oil add shahejeera,bayleaf,gingergarlicpaste,that above paste.fry it for 5 min add tomato puree ,well beaten yogurt,turmeric,garammasala,redchilli powder,salt .little amount of water and place a lid cook about for 10 min.

4. finally add heavy cream,corainder leaves,butter cook until oil comes out switch off the stove.

Now wonderful paneer butter masala is ready to serve with pulka.naan,roti...even it suitable for pualav or biriyani.

MURKULU(SNACKS)

PREPARATION TIME: 2O MIN

INGREDIENTS:

2 CUPS Rice flour

3/4th cup putnalu(dahlia) make a fine powder and keep it aside.

1 tbspn seasame seeds

1 tspn cumin seeds

1 tspn ajwain

salt to taste

redchilli powder to taste

1 tbspn hot oil

oil for deep frying

PROCEDURE:

1.Take a bowl add all igredients along with 1 tbspn heated oil mix it well with

water make a hard dough just like a puri dough.

2. Heated oil in a pan for frying with the help of murkulu maker or tool .after that

you put this dough start pressing it slowly and make it in to nice murkulu you can

have different kind of presses.

3. Put it on a medium flame,so that even colouring.after frying evenly make it

crispy until you have to fry dont burn now This murkulu or janthikalu are

ready to eat for evening snack .

10 MIN TOMATO CURRY

PREPARATION TIME:

INGREDINTS:

4 Medium tomatoes(finley chopped)

1 medium onion(finley chopped)

2 to 3 green chillies(finley chopped)

corainder leaves

salt to taste

1/4 tspn turmeric

oil 2 tbspn

1/2 tbspn channa dal

1/2 tbspn urad dal

1/2 tspn mustards

1/2 tspn cumin seeds

few curry leaves.

If u required you can use red chilli powder.

PROCEDURE:

1.Heated oil in a pan add channa dal,uraddal,mustards,cuminseeds,curryleaves,add

onions,salt turmeric fry it for 5 min .add tomatoes boil until it becomes soft.

2. after frying few minutes add chilli powder,corainder leaves switch off the stove.

Now simple,easy tomato curry is ready to serve with hot

rice/chapathi.you dont have time to cook, dont worry about it u can cook this recipe.

SIMPLE CAPSICUM CURRY

PREPARATION TIME:15 MIN

INGREDEINTS:

4 Medium capsicum

3 tbspn oil

1/4 Tspn turmeric

For making powder:

4 TO 5 REDCHILLIES

Hand ful putnalu

1 tbspn dry coconut powder

salt

garlic pods

add above igredients and make a fine powder.and keep it aside.

PROCEDURE:

1. Heated oil in a pan fry chopped capsicum until it becomes soft.

2. after frying it sprinkle above powder and mix it well. then switch off the stove

Now simple,easy capsicum fry is ready to serve hot rice with ghee.

Enjoy delicious cooking.........

BISIBIELEBATH POWDER(PODI)

PREPARATION TIME:10 MIN


REQUIRED ITEMS:

1 cup channa dal

1 cup urad dal

3/4 cup corainder seeds

1 tbspn poppeyseeds(GASAGASALU)

4 to 5 pieces cinnamon

4 to 5 pieces cloves

4 to 5 pieces moggha
PROCEDURE :

1. Take a pan add above ingredients dry roast all them except redchillies and keep it aside.
2. Take a little bit oil fry redchillies and keep itaside.

3. Let them cool down and grind them and make a fine powder.

Now BISIBELEBATH POWDER(PODI)is ready.you can use this powder while you are making bisibelebath and vanghi bath.No need to buy this powder from stores. you can make it at home . you can store this powder for few months.

NUNE VANKAYA

PREPARATION TIME: 20 MIN

INGREDIENTS:

1/4 kg brinjal

1 medium onion(finley chopped)

2 tbspn seasme seeds

1 tbspn putnalu(dahlia)

5 to 6 red chillies

1 tspn corainder seeds

1 tspn cumin seeds

1/4 tspn turmeric powder

salt to taste

4 tbspn oil

1 tspn jaggery(brown sugar)

small marble size lemon

PROCEDURE:

1. first cut brinjals in to 4 halves with out removing the top stem and keep it aside.

2. Fry seasme seeds and keep it aside.grind them along putnalu and make a fine powder.

3. Take little bit oil fry redchillies,corainder seeds,cuminseeds and make a fine powder and keep it aside.

4. Heated 4 tbspn oil,add chopped onions fry it for 5 min add brinjals
fry it until it becomes soft add tamarind pulp,turmeric,salt,and above redchilliespowder bring it boil for 10 min

5. Take a small bowl add seasme seeds,putnalu powder and mix it well.Now add this paste to that boiling pan (vankaya curry) bring it to boil for 5 min.if you want required water u can add it now make in to gravy. finally add jaggery,sprinkle corainder leaves.

Now Andhra nune vankaya curry is ready to serve with hot rice with ghee.































































































































































2.Heated oil in apan add mustards,cumin seeds,curry leaves ,onions,fry for 5 min.add again brinjals fry it until it becomes soft add tamarind pulp,salt