Beans Fries / Beans Starters

                                                   

Ingredient

1.   Green beans                         20

2.   Black pepper Powder            ½ tsp.

3.   Salt                                       ½ tsp.

4.   Grated Coconut                     2 tsp.

5.   Garlic clave                           1 (cut into small pieces)

6.   Lemon juice                          ½ tsp.

Method

1.   Cook beans in water with a little salt. Once the beans are cooked drain the water and keep them aside

2.   Add oil to pan once it is hot enough add drained beans to pan add garlic  and salt mix nicely

3.   After 5 min add Grated coconut and Black pepper. Make sure all the beans are coated evenly.

4.   Switch off the stove and add lemon juice.

Tomato sauce

                                      Ingredient

1.   Tomatoes                2 

2.   Onion                   1/2

 cup (small pieces)

3.   Garlic cloves           4 (small pieces)

4.   Pepper                   ½ tsp.

5.   Salt                        1/3 tsp. (adjusted to taste)

6.   Sugar                     1 tsp.

7.   Cumin powder        1 tsp.

8.   Lemon juice            1 tsp.

9.   Turmeric powder    ½ tsp.

10 .Red chilli powder    ½ tsp.

11 .Butter                     1 tbsp.

12 .Oil                          1 tbsp.

  

Method

1.   Add tomato pieces to a mixer and grind it to a puree

2.   Add oil to pan once it is hot enough add onion pieces and fry till they turn brown in color

3.   Add tomato puree, garlic cloves, turmeric powder and salt then mix it properly then boil until the consistency is that of a semi solid.

4.   add Block pepper ,cumin powder  ,red chilli powder and sugar

5.   Add butter to the pan and mix it for 2-3 mins

6.   switch off the stove and add lemon juice 

Pineapple kesari

Ingredient

1.   Sooji               one cup

2.   Sugar             one cup

3.   Milk                3 cups

4.   Water             1 cup (Adjust as required) 

5.   Ghee              2 tbsp.

6.   Pineapple       5 round pieces  

7.   Cashew nuts   20 (small pieces fried one)

8.   Dry grapes     10

9.   Cardamom     ½ tsp.

Method

1.   Add ghee to pan once h0t enough add sooji to pan till it turns a little brown

2.   Add milk to pan mix it properly make sure there are no lumps

3.   Add little water and boil Sooji till it is cooked

4.   Add sugar to pan mix it properly for 5 minutes

5.   Add pineapple pieces to pan mix it properly

6.   Add cashew nuts, dry grapes Cardamom and Ghee

7.   After 2 minutes switch off the stove

8.   Desert is ready to serve    

Garlic chili powder

                                        

       Ingredient

   1.   Garlic  claves            1/3 cup 

   2.   Chana dal                  ½ cup

   3.   Urad    dal                  ½ cup 

   4.   Red chilies                10

   5.   Salt                            2 tsp. (adjust to taste)

   6.   Tamarind  paste        1 tabs

   7.   Cumin seeds             1  tsp.

   8.   Oil                             1 tsp.

Method

1  Add oil to a pan once oil is hot enough dry roast chana dal, urad dal, red chilies , Cumin seeds and  Garlic cloves one by one.

       2  Add salt tamarind paste and all roasted ingredients and Grind them   into a nice powder then keep it in separate bowl.

Vegetable pasta /Upma

                                                  

Ingredient

1.   Pasta                  1 cup

2.   Mixed vegetables  1 cup

3.   Oil                       2 tbs.

4.   Green chilies       4 (cut into pieces)

5.   Salt                     1 tsp. (adjusted to taste)

6.   Lemon juice        1 tbsp.

7.   Butter                   1 tbsp.

8.   Cumin powder   ½ tsp.

9.   Black pepper     ½  tsp.

Method

1.   Add all vegetables to pan add water and cook them

2.   Follow directions on the box on how to make pasta

3.   Add oil to pan once is hot enough put drained vegetables and drained pasta and mix properly

4.   Add salt, green chillies, cumin powder and black pepper powder and mix well. Let them fry for a bit (2 mins)

5.   Switch off the stove add lemon juice to pan,-pasta is ready

Beans Fries / Beans Starters

Ingredient

1.   Green beans                             20

2.   Black pepper Powder                ½ tsp.

3.   Salt                                           ½ tsp.

4.   Grated Coconut                         2 tsp.

5.   Garlic clave                                1 (cut into small pieces)

6.   Lemon juice                              ½ tsp.

Method

1.   Cook beans in water with a little salt. Once the beans are cooked drain the water and keep them aside

2.   Add oil to pan once it is hot enough add drained beans to pan add garlic  and salt mix nicely

3.   After 5 min add Grated coconut and Black pepper. Make sure all the beans are coated evenly.

4.   Switch off the stove and add lemon juice.

Potato Salan:

         

Ingredient

1.   Potato                              3 (cut into small pieces)

2.   Peanut sees                     4 tbsp.

3.   Onion                               1

4.   Green chilies                    5 (adjust to taste)

5.   Turmeric powder             ½ tsp.

6.   Salt                                  1 tsp. (adjusted to taste)

7.   Garlic ginger paste            1 tsp.

8.   Cumin seeds                     1 tsp.

9.   Mustard seeds                  ½ tsp.

10  Tomato paste                    1 tbs.

11. Oil                                    2 tbs.

12  Cumin powder                   1 tsp.

13  Coriander powder              1 tsp.

14  Cinnamon powder              1 tsp.

15  Poppy seeds                      1 tbs.                                  

16. amchur                              ½ tsp.

Method

     1   Add peanuts, onion pieces, green chilies, poppy seeds      and coriander leaves to a        mixer/grinder and grind to a nice paste

     2   Add oil to pan once it is hot enough add cumin seeds, mustard seeds and curry leaves let them fry for 1-2 mins.

     3   Add the paste from step 1 and fry till the raw smell leaves the paste

     4   In the same pan add potato pieces, salt, turmeric powder

And little water see that potato pieces are cooked properly

Then add the paste

     5  Add cumin powder, coriander powder, Cinnamon powder and amchur and mix all the ingredients properly.

     6  Let it simmer for 5-10 mins

     7  Tasty tasty   potato salan is  ready

Sweet potato fries

                Sweet potato fries and very taste kids like them a LOT. Its not only delicious but very nutritious too.. There are several benefits of eating them   here are 5:

1.   High in vitamin B6.  Vitamin B6 helps reduce the chemical homocysteine in our bodies.  Homocysteine has been linked with degenerative diseases, including the prevention of heart attacks

2.   They are a good source of vitamin C.  While most people know that vitamin C is important to help ward off cold and flu viruses

3.   They contain Vitamin D  plays an important role in our energy levels, moods, and helps to build healthy bones, heart, nerves, kin, and teeth, and it supports the thyroid gland

4.   Sweet potatoes contain iron. including red and white blood cell production, resistance to stress, proper im­mune functioning,

5.   Sweet potatoes are a good source of mag­nesium, which is the relaxation and anti-stress

Ingredient

1. Sweet Potato       3 (cut into thin long pieces)

2  Garlic powder      1/3 tsp.

3  Pepper powder    1/3 tsp.

4  Salt                       ½ tsp.
5  Oil                         1 tbsp.

Method

1      Add sweet potato pieces to bowl  along with salt, pepper  powder, garlic powder and oil to bowl

2      Mix properly and make sure all the potato pieces are coated evenly.

3      Greece a cookie plate with olive oil-arrange  all pieces side by side

4      Preheat the oven to 350 ‘F, and bake them for 30 mins till all pieces are cooked and browned evenly.

5      IF you don’t have an oven –the pieces can be fried on stove top in oil.

Brinjal Masala (Eggplant)

                                         

Ingredients

   1.   Brinjal                           6 (small and round)

   2.   Urud dal                        2 tbs

   3.   Chana dal                      2 tbs

   4.   Coriander seeds            2 tbs

   5.   Ginger                          1”(grated)

   6.   Garlic cloves                 4

   7.   Salt                               1 tsp

   8.   Tamarind paste              1 tsp

   9.   Red chillies                   4

  10.  Oil                                4 tbs

  11. Coriander leaves           1 bunch

Method

   1.   Add Chana dal, urad dal, coriander seed, cumin seeds, red chilies  and garlic cloves  to a pan and dry Roast them, Grind them into a nice powder

   2.   Add onion, salt, ginger, coriander leaves to a mixer/grinder and grind to a nice paste

   3.   Slit brinjal pieces length wise

   4.   Add the dry roast powder from step 1 to the paste in step 2   and tamarind paste.

   5.   Stuff the brinjal with the above paste –powder mix.

   6.   Add oil to a pan once hot enough add stuffed brinjal Pieces and fry till it turns to a light brown color

   7.   Curry tastes good with steamy white rice with a dollop of ghee

Venna undalu

                
When I was a child, my grandma used to make this snack for us kids. 
This was and still is my favorite.

I added my own little twist to the recipe by adding apple and banana for flavoring.

Ingredients:

1.   Rice flour         2 cups

2.   Butter              1/3 cup

3.   Sugar              ¼  cup

4.   Banana            1  (paste)

5.   Apple               1  (paste)

6.   Salt                  ½  tsp

7.   Oil                    1 cup

Method

1.   Add rice flour, butter, sugar, banana, apple and salt to a bowl and mix properly.

2.   Knead it till it becomes pliable dough. Keep covered

3.   Make the dough into small balls or any shape you want (use cookie cutters for various shapes)

4.   Add oil to pan and when the oil is hot fry the cut/shaped dough in oil until they turn brown.

Yummy tasking snack for both kids and adults is ready—its nutritious and delicious too 

Dondakaya avva pettina kura:

              

Ingredients

1.   Dondakaya                   15 (cut long pieces)

2.   Rice flour                      2 tbsp.

3.   Ginger                          small piece

4.   Tamarind                      1 tbsp.

5.   Turmeric powder          ½ tsp.

6.   Curry leaves                 one bunch

7.   Coriander leaves           one bunch

8.   Jaggery paste               1 tbsp.

9.   Salt                              1 tsp.  (Adjusted to taste)

10. Oil                                 2 tbsp.

11. Red chili powder           ½ tsp.

12. Mustered powder          ½ tsp.

Method

1   Add Sesame seeds, Cumin seeds, Coriander seeds, Garlic cloves to a pan and dry roast them one by one.

2   Grind them into a nice powder and keep it in separate bowl.

3   Add oil to pan, once oil is hot enough add cumin seeds, Curry leaves,  Fry till they get a nice brown color                                

          4   Add Dondakaya pieces  to same pan and mix occasionally till they are cooked                     (approximately 10 or 15 minutes) 

          5   Add turmeric powder, salt, tamarind paste and the powder from step 2 into the pan             and mix thoroughly.

          6   Add rice flour and water in a separate bowl and mix it properly. Make sure there are             no lumps.

          7   Add flour paste and mustered powder to pan mix it properly for  5 mints

          8   Add Jaggery paste, coriander leaves and simmer for 5 mins 

Stuffed Ridge Gourd

   Ingredient

1.  Ridge Gourd         2 (big size cut into long pieces)
2.  Urad dal                3 tbsp.
3.  Chana dal             2 tbsp.
4.  Coriander seeds 1 tsp.
5.  Green Chili         4
6.  Ginger                1”small piece
7.  Cumin seeds      1 tsp.
8.  Onions               ½ cup
9.  Salt                    1/3 tsp. (adjust to taste)
10. Coriander leaves  ½ cup
11. Oil                       4 tbsp.

Method

1.   Slit Ridge Gourd pieces length wise add water to bowl add Ridge gourd boil till the pieces are cooked

2.   Add Chana dal, urad dal, coriander seed, cumin seeds to a pan and dry Roast them, Grind them into a nice powder

3.   Add onion, green chilies, salt, coriander leaves to a mixer/grinder and grind to a nice paste

4.   Add the dry roast powder from step 2 to the paste in step 3.

5.   Stuff the ridge gourd with the above paste –powder mix.

6.   Add oil to a pan once hot enough add stuffed Ridge Gourd Pieces and fry till it turns to a light brown color

7.   Curry tastes good with steamy white rice with a dollop of ghee

Dosaki (Round-Yellow Cucumber) pickle

                

Ingredient

      1.   Cucumber pieces           1 cup

      2.   Mustard seeds powder   2 Tbs

      3.   Salt                                1 tbs

      4.   Red chili powder            1 ½ tsp.

      5.   Oil                                  5 tbs

      6.   Mustard seeds               1 tsp

      7.   Turmeric                        1 tsp

Method

   1.   Add cucumber pieces, mustard powder, red chili powder, salt and turmeric powder to a       bowl and mix well.

   2.   Add oil to a pan once hot enough add mustard seeds once they sputter add the oil to         the above cucumber mix

   3.   Easy and fast pickle is ready

   4.   Can be stored in airtight container for up to 3 months