Samosa

All purpose/maida
salt - as aneeded
oil - 2 tbsp
water
carom seeds - 1 tbsp


mix the flour with the salt and carom seeds and a 2 tbsp oil.now mix the dough and then add water  very little and make it as a soft dough.Make it rest for 10 min.
Make a chapathi out of it in a oval shape.
Now cut half slices.Take one of it and make as a cone.Put the potato mix and close the ends applying water at the end of chapathi.


Potato masala:
Put some cumin seeds,ginger garlic paste,curry leaves,cachew,green chille,chat masalaturmeric,salt and chilli powder,some water,coriander leaves .put the cooked potates  for 5 min.and add lime juice at the end.pepper powder is optional.

Madatha Kaja

Ingrediants :
All purpose flour
Oil
Water


Mix the lour with the oil,then mix it with water and make it like a chapathi dove.
Now make a big chapathi toll and start folding the dove.
Now cut into small pieces which look like kaja.
Now deep fry this kaja.

Put sugar syrup and put these fried kaja in the syrup for 5 min.

Cakes

Ingrediants:

Available Cake mix - 2 cups
Sugar - As needed
Egg - 1
Elachi - 1
Ghee - 1 tbsp







Preparation :
 Grind the above all ingredientsin a mixer.
preheat oven for 350 degrees and keepthis mix in a cake bowl and put it in over  for 40 minutes.
now take a tooth pick and see if it goes to bottom without any batter sticking to it.If yes then the cake is done.

Maida Biscuits

Ingrediants :


Maida - 1 cup
Sugar 1 cup

Ghee - As needed





Procedure:
Mix the Maida and sugar while poring ghess(very little) and make it as a soft dough.Dont pour too much ghee.
Then make the buscuits in desired shapes and pre heat oven to 350 degrees and keep it for 20 min.Now just check out the buscits time to time if they are done.

Groundnut Chutney

Ingredients:
1 cup roasted and peeled peanuts
1 small onion sliced
3 dry red chillis
small lemon sized tamarind (soaked in warm water for 10 mts)
salt to taste
3/4 cup water
1 tsp oil
For seasoning:
1/2 mustard seeds
1/2 split black gram dal
8-10 curry leaves
1/2 tsp oil

 Heat oil in a vessel, add the dry red chillis and stir fry for a few seconds. Add the sliced onions and saute further for 2-3 mts on medium heat. Turn of heat and cool.
 Grind the roasted peanuts, tamarind, sauteed onions along with salt and half a cup of water.
 Heat oil in a pan for seasoning. Once hot, add the mustard seeds and once they splutter, add the split gram dal and let it turn golden brown. Add the curry leaves and turn off heat. Pour over chutney and serve with idlis or dosas.

Gummadikaya/Pumpkin Pulusu

Ingrediants :

Pumkin cut into pieces
Onion/Greenchilly - mix
Mustanrd seeds
Curry leaves

Red Mirchi
Tamarind Sauce
Sugar to taste
Salt
Chilli powder
Turmeric
Ginger/garlic paste


Procedure

Put some oil in the pan and do the tempering wit mustared seeds,curry leaves and red chilli.Now put the onlion/green chilli paste and saute it till it turns golden brown.Now put the ginger garlic paste and saute it for 2 min.Now put the pumpin and put very little water till the pumpkin gets cooked.

Put chilli powder,salt and turmeric and tamarind sauce.let it cook and once cooked garnish with coriander.

Prawns Curry

Prawns - 500 gms, cleaned and de-veined
Onions - 2, finely sliced
Garlic, - 3, finely minced
Ginger green chili paste (1" ginger and 3 green chilies)
Red chilli pwd - 1 1/2 tsps (adjust)
Turmeric pwd - 1/4 tsp
Kasuri methi - 1/2 tsp (optional)
Garam masala pwd (3 cloves, 1" cinnamon stick, 1 elaichi)
Lemon juice OR curd/yogurt - 1 tbsp
Salt to taste
Curry leaves - 15-20
Cooking oil - 1 1//2 tbsps



Marinate the prawns in ginger green chili paste, 3/4 tsp chilli pwd, turmeric pwd, lemon juice and salt for 10 mts.
Add 1/4 cup of water to the marinated prawns and bring to a boil, reduce to medium flame cook for 6-8 mts. Turn off heat and drain the excess water, if any.
Heat oil in a pan, add the finely minced garlic and saute for half a mt. Add sliced onions, kasuri methi and curry leaves and saute till the onions turn a light caramlized brown, approx 7-8 mts.
Add the cooked prawns,1/4 tsp chili pwd, saunf pwd, coriander pwd and garam masala pwd and stir fry for 3 mts. Add the grated coconut and saute for 3 mts. Adjust salt and turn off heat. Serve hot as a starter or as a stir fry with rice

Jantikalu/Murukulu

Ingredients:


2 cups rice flour
1 cup chick pea flour/besan/senaga pindi
1 1/2 tbsp sesame seeds
1 tbsp ajwain/vaamu
1 tsp red chilli pwd
salt to taste
2 tbsps hot ghee
oil for deep frying


Put together rice flour, gram flour, salt, hot ghee, chilli pwd, ajwain and sesame seeds, and combine them well. Slowly add water little by little to make a soft dough, just soft enough that it is pressed through easily with the janthikalu press. Test the dough for salt and chilli pwd before deep-frying.
2 Heat a wide heavy bottomed vessel with enough oil for deep frying. Take the janthikalu gottam/murukku press and use the disc with small holes. Fill half of the press with the dough and once the oil is hot, reduce to medium flame and using circular motion, press the jantikalu gottam to make concentric layers of the janthikalu dough. As you press the dough into the hot oil, you will find the oil froth up in bubbles which will eventually subside as the janthikalu turn to a golden shade. Remember the frying has to be done on medium flame to achieve that golden color and crispness.
3 When the janthikalu turn a golden color, turn over to the other side and let it also cook to a golden brown. Use a slotted ladle to remove onto an absorbent paper and cool. Repeat the same process till the rest of the dough is done. Cool completely before storing in an air tight metallic container.

Cauliflower Curry

Ingrediants:


Cauliflower



1.cut the cauliflower into florets and put it in water for 10 minutes


light ga oil lo fry chesi keep it aside


onions,chilli,uppu pasupu chilli power andulo cauliflower esi water posi..once they are done masala vesi dimpeyali.

Chamadumpa/Arbi Pulusu

Ingrediants :

chamadumpalu/taro root/arbi, wash, peel and quarter each root(put in cooker till 2 whistles)

 onion, finely chopped

 tomatoes, finely chopped

2-3 green chillis, slit lengthwise

10-12 curry leaves

1 tsp red chilli pwd (adjust)

1/4 tsp turmeric pwd

1 tsp grated jaggery or sugar

small lemon sized tamarind, extract pulp

salt to taste

coriander leaves for garnish (optional)

1 1/2 tbsps oil

For tempering:

1/2 tsp mustard seeds

big pinch methi seeds/menthulu/fenugreek seeds

few curry leaves

1. Heat oil in a pan. Add mustard seeds and let them pop, add methi and curry leaves toss for a half a minute till the flavors come out and take care not to burn them.

 2.Add the chopped onions and green chillis and saute for a minute. Add the taro root pieces and salt and combine. Cook for 10-12 mts or till the onions and taro root are lightly browned.

 3.Add chilli pwd and turmeric pwd and combine well. Add the chopped tomatoes and cook further for another 4-5 mts.

 4.Add the grated jaggery and tamarind pulp along with approx three cups of water. Bring to a boil and reduce flame and cover with lid. Let it cook for 8-10 mts till the gravy thickens slightly. Remember, ‘pulusu’ is a gravy dish and should be of a slightly watery consistency.

5.Once cooked, garnish with coriander leaves and serve hot with steamed rice.