Chekkalu

Chekkalu :- 
Ingredients :-

     Wheat flour - 1 cup
     Salt  - 1/2 tsp
     Chilli powder - 1/2 tsp
     Peppar powder 1/4 tsp ( optional )
     Oil - 1 tsp

Preparation :-

    Mix all dry ingredients well
    Make a thick dough by adding water little by little
    Make sure the  salt & chilli powder
    Heat the oil for deep fry

Process :-

    Divide the dough into small balls
    Make each ball into chapathi
    Cut the chapathi into small parts of desired shape by using knife
    Fry these bits in oil until golden brown on both sides
    Keep stirring in between , other wise they may get brown colour & taste may vary
    Take them out of oil when they are golden brown

    This is best combination for tea or coffee as a snack

Janthikalu

Janthikalu :-
         
Ingredients :-
    Rice flour  - 4 cups
    Besan - 1 cup
    Ajwain ( vamu) -2 tsp
    Chilli  powder -to taste
    Salt  - to taste
    Oil - 1 tsp
Preparations :- 
    Mix above all ingredients in a large bowl
    Make sure the salt & chilli powder
   Then make dough by adding water little by little
    Heat the oil for deep fry
Process :-
   Take jantikalu press and fill it with dough
   press the dough with jantikalu press and let it fry
   fry till colour changes to golden yellow
   take them out of oil and lay them on tissue paper
 

  This is the best combination for tea or coffee as a evening snack :-)

Fruit custard

Fruit Custard :-

  Ingredients :-
      Milk - 500ml
     Custard powder - 2tsp
     Sugar - 80gm
Preparation :-
    mix custard powder with 4tsp milk before adding it to total milk to avoid lumps

Process :-
     Take a pan add milk and boil the milk

     Then add milk custard powder mixture
     Allow it to boil

    Then add sugar
    Now the milk starts thickening
    Now add cashew nuts, and boil it for 2 more min
    Now switch off the flame , allow it to cool up to room temp

    Now add fruits of your choice

      Sprinkle some dry fruits powder of your choice
      Place this fridge, serve it
      Don't over freeze it

NOTE :- don't add Watermelon because it oozes water
              So the nature of custard will be spoiled

Veg Biryani

INGREDIENTS:-

    Potatos
    Green peas
    Beans
    Carrots
    Corns
    Lima beans
    Tomatos
    Onions
    Green chillies(according to your taste)
    Rice
    Elachi (3)
    Cloves(4)
    Cinnamomum stick(1")
    Bay leaf(1)
    oil  (for veg frying)
    Ginger garlic paste

PREPARATION:-

    Cut all the vegetables of  your wish
    Take a heavy bottomed vessel, add some oil.
    Let it heat.
    Then add elachi, cloves, cinnamomum stick, bay leaf.
    Fry for half minute and then add ginger garlic paste.
    Fry well until raw smell goes off.
    Then add sliced onions, green chillies.
    Fry them untill onions turns into light brown.
    And then add all the veg (desired quantity)
    Fry them until they turn into soft
    Then add 3cups of rice, fry for 2 mins
    Then add double quantity of water to rice
    Pressure cook the rice upto 3 whishles.

Pasta Suace

Ingredients :-

     Oil - 1 tsp
     Butter - 1 tsp
     Onion - 1 small
     Garlic - 1'' piece
     Oregano leaves - few (dry)
     Salt - to taste
     Tomato - 2
     Sugar - to taste 
     Milk - 1/2 cup
Process:-
     
     Heat Oil and butter,add the Onion, garlic and chopped oregano leaves (vaamu)

      Add Salt. Add tomato paste, puree and juice.
     Cook for 5 mins, Add sugar - cook for 10 mins.
     Bring to sauce consistency. Should not be too thick or too thin.
     Add milk - simmer for 5 mins.

Prawns curry

Prawns curry :-

Ingredients :-
      Prawns -500gms
      Onions - 6 medium
      Green chillies - 7
      Chillie powder - 2tsp
      Turmeric powder - 1 tsp
      Salt - to taste
      Oil - 3tsp
      Coriander leaves - handful
      Curry leaves - 2 stems

For masala :-
       Poppy seeds - 2tsp
       Cloves - 6
       Cardamom - 3
       Cinnamom stick - small piece
       Coriander seeds - 2tsp
       Cashew nuts - 3tsp
       Ginger - 1" piece
       Garlic - 3 pods

Preparations :-
       Grind all spices into paste
       Take prawns into a bowl &wash thorowly with water & pinch of turmeric powder
       Add ground paste to prawns along with chilli powder ,turmeric powder, &salt
       Set aside for 20 mins

Process :-
       Heat oil in kadai, add green chillies, onions & curry leaves
       Fry till onions become translusent & soft
       Add prawns which are marinated
       Cook for 5-8 mins by placing the lid at low flame
       Remove lid & add 2 cups of water, place the lid on top it
       Allow it to cook
       Now add salt if not sufficient
       Once the prawns turns smooth, rise the flame cook until gravy becomes thick
       Finally switch off the flame & add coriander leaves
      

     It is best combination for rice & chapathi

Karivepaku podi

Ingredients:-

       Curry leaves  - dried 2 cups

       Senaga pappu (channa dal) -  4 tbsp
       Minappa pappu (udad dal) - 2 tbsp
       Cumin seeds - 1 tbsp
       Coriander seeds - 1 tbsp
       Dried red chillis - 6-7
       Tamarind  -1 small size of a lemon
       Salt - to taste
       Oil - 2 tbsp

Method :-
       Take 1 tbsp of oil in a kadai,add channa dal and udad dal,fry until both changes colour
       Don't over fry
       Remove from the kadai and keep aside.
       In the same oil add coriender seeds and jeera.
       Toss them till they are brown in colour. Remove it and keep aside.
       In the same kadai take the remaining oil and fry red chillies for 2-3 minutes.Keep aside.
       Add curry leaves and roast till the leaves are crispy.Let all the ingredients cool.
       Once cool,grind both the dals until coarse,followed by cumin and coriander seeds.
       Add tamarind and red chillies and grind again.
       Lastly add curry leaves and salt and grind into smooth powder.
       Serve it with hot rice,dosa or idly.

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