Yummy jeera omlette

Ingredients:
Eggs - 2
Onions - 1
salt - to taste
chilli powder - 1 spoon
tumeric - a pinch
jeera - 1/4 spoon
green chilli - 1
Carrot(optional)
coriander

1. Take a bowl,add onion, salt, chilli powder, tumeric, green chilli, jeera,coriander and mix well
2. Now add eggs and beat well
3. Take a pan, add oil, pour the mixture, sprinkle carrot
4. Turn other side and let it cook as well
5. Serve hot with roti, tomato ketchup, rice.

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Masala Egg burji or masala kodi guddu vukkiri

Ingredients:
Eggs - 4
Onions - 3
salt - to taste
chilli powder - 2 spoons
tumeric - a pinch
tomato - 1 (optional)
ginger garlic paste - 2 spoons
garam masala - 1 spoon
dania powder - 1 spoon

Method:
1.Take a Pan,add oil, onions, ginger garlic paste and fry till onions,tomato turn golden brown color
2. Add eggs, salt, tumeric and fry for 2 min
3. Now add garam masala, dania powder, chilli powder and fry for 2 min
4. Stir occasionally until the egg cooked and oil oozes out.
5. Serve hot with rice or roti

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Easy Andhra Egg Curry

Ingredients:
Eggs - 4
Onions - 4
salt - to taste
chilli powder - 1 1/2 spoon
tumeric - pinch
tamarind - size of half lemon

Method:
1. Add oil, fry onions till golden brown color
2. Add salt, tumeric, chilli powder and fry for 2 minutes
3. Add water, eggs(make a slit on egg) and keep lid
4. After the water boils, add tamarind juice and keep lid
5. Stir occasionally until the oil oozes out from the curry
6. Serve hot with rice

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verusenaga tomato pachadi or andhra peanut tomato chutney

Ingredients:

Peanuts or verusenaga gullu - 2 cups
red chilli - 1
salt to taste
Urad dal or minapa pappu - 2 spoons
channa dal - 2 spoons
tamarind - small gooseberry size
tomato -1
jeera - a pinch

To Temper:
Oil -2 tsp
Mustard - 1/4 tsp
Urad dal - 1 tsp
Curry leaves - few

1. Fry peanuts and let them cool down
2. Take a pan, pour a spoon oil and fry channa dal, Urad dal, red chilli, jeera, tomato, add tamarind last
3. Now take small jar and mixer it(except peanuts)
4. Now add salt, peanuts and make into powder
5. add water slowly and make in to fine paste
6. Now Temper with the items given under ‘To temper’ table and mix it to the chutney we ground.
7. Serve hot with idli, vada, dosa

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Sweet Lassi

Ingredients

Curd
Sugar
Salt - a pinch
Viva or Horlicks
Nuts
Cool water

Method:

Take a vessel and whisk curd
Now add cool water, sugar, salt
Whisk again
now filter the lassi with tea strainer
take a glass and pour lassi
add a spoon viva or horlicks,nuts, little sugar on the top
Enjoy the cool lassi.....and beat the summer

Kitchen Tip:
Make curd in mud pot for more taste....

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Mutton Mango Curry

Ingredients:

Mutton - 1/2 kg
green mango - 1
onions -4
green chilli -1
ginger garlic paste - 1 spoon
salt - totaste
chilli powder - 2 spoons
tumeric - a pinch
coriander leaves

Method:

1. Take pressure pan, add oil, green chilli, onions, ginger garlic paste and fry till golden brown color
2. Now add mutton, salt, tumeric and fry till water from the meat evaporates
3. Now add mango pieces or scraped mango to the curry and fry for 2 minutes
4. Now add chilli powder and fry for 2 minutes
5. add water and pressure cook for 5-6 whistles
6. later on medium flame stir curry occasionally til oil oozes out.
7. add coriander leaves
8. Serve hot with rice or roti

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Goruchikkullu masala curry cluster beans masala curry

Ingredients:

goruchikkullu - 1/4 kg
onion - 2
tomato - 1
dania powder - 1 spoon
garam masala - 1 spoon
chilli powder -1 spoon
salt - to taste
tumeric - a pinch

Method:

1. Take a pressure pan, add oil, onions and fry till they turn golden brown color
2. Now add tomato and saute till they turn soft
3. now add goruchikkullu, salt, tumeric and fry for 2 min
4. now add chilli powder, dania powder & garam masala and fry for 2 min
5. now add water and whistle for 6 times
6. let the pan cool and remove the lid
7. keep medium flame and let the curry become thick
8. when oil oozes, your delicious curry is ready
9. serve hot with rice

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lady's finger fry bendakai fry

Ingredients:

Lady's finger bendakai - 1/4 kg
oil - 4 spoons
salt - to taste
tumeric - a pinch
chilli powder - 1 spoon

Method:
1. Take pan, add oil and lady's finger(cut in to small pieces)
2. Keep medium flame and fry continuosly so that the viscous nature will go and it turn soft (if you wont fry, all piece will mixed up & it will become paste)
3. now add tumeric, salt and fry the pieces
4. now add chilli powder and again fry them till the ladys finger turn golden brown or dark green color
5. Serve hot with rice or chapati

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Semya payasam

Ingredients

Semiya/ Vermicelli	1/2 cup heaped
Sugar	1/2 cup levelled
Milk	1/2 cup
Ghee	2 tsp
Cashew nuts	6
Raisins(optional)	12
Elachi	1
Salt	a pinch
Water	2 cups

Method

1. Heat a pan, add ghee and fry cashews into golden yellow in colour. If using raisins, fry them as well in ghee until it fluffs up. Keep aside. In the same pan, roast vermicelli in Medium-low flame with constant stirring.
2. The vermicelli should turn golden here and there. Set aside. Bring water to boil in a large bowl Add the roasted vermicelli. Cook for 4-5 minutes until soft.
3. Add sugar. Powder the elachi and add to it. The cooked vermicelli turns transparent at this stage. Boil for 2 minutes. Add the milk. 
4. Add milk and bring to boil. Boil for a minute, add a small pinch of salt and switch off the stove. As it cools down, it gets thicker. 
5.  Garnish with fried cashews and raisins.

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Easy andhra mutton curry

Ingredients:

Mutton - 1/2 kg
onions - 6
green chilli - 1
salt - to taste
red chilli powder - 2 spoons
turmeric - a pinch
MTR dhaniya powder - 2 spoons
garam masala - 2 spoons
ginger garlic paste -  2 spoons
water - one glass
coriander leaves

Method:
1. Take pressure pan, add oil, onions, green chilli
2. fry for 5 minutes and add ginger garlic paste
3. fry till the mixture turn golden brown color
4. Now add mutton, salt, turmeric, saute for 5 minute
5. now wait until the water evaporates from the mutton
6. now add red chilli powder, dhaniya powder, garam masala and saute for 5 minutes
7. now add one glass water and pressure cook for 7-8 whistles
8. after it cool down, keep in low flame, add coriander leaves and let the oil oozes out
9. Serve hot with rice or roti or vada

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Ladys finger prawns curry or bendakai royyalu kura

Ingredients:

Prawns – one cup

lady's finger – 1/2 kg

Onion - 1

tumeric - pinch

salt – to taste

chilli powder – 1 1/2 spoon

garam masala – 1 1/2 spoon

1. Take a kadai, add oil, prawns, tumeric, little salt and fry till water evaporates. This will remove the prawn smell.

2. Now take pressure pan cooker, add oil, add onions and fry for 2 minutes

3. Now add prawns, lady's finger, salt, tumeric and saute for 2 min
4. Now add chilli powder, garam masala and fry for 2 min
5. Add water and whitsle for 3 times
6. Let it cool and remove the lid
7. Now stir occasionally on low flame till oil oozes out
8. Garnish with coriander and serve hot with rice

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Spinach fry thota kura fry

Ingredients:

Spinach

red chilli – 1

garlic – 2 cloves

jeera -

salt – to taste

tumeric – a pinch

Method:

1. Take a Pan, add oil
2. Now add red chilli, garlic, jeera & fry for a minute
3. Now add spinach, tumeric, salt & saute for a minute
4. Keep lid and stir occasionally
5. water comes from spinach and will evaporate
6. once the water evaporates, oil ozzes from the curry
7. Serve hot with rice or chapati or pulka

Benefits of Spinach :
Healthy skin and hair
healthy digestion

healthy bones

Lowers blood pressure

Asthma prevention

Cancer prevention

Diabetes management

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Easy Sambar receipe

Ingredients:

kandi pappu/ toor dal – 4 spoons
vegetables of your choice( like carrot,bendakai, onion, sweet potato, bottle ground, tomato)

tumeric
salt
MTR sambar powder – 1 spoon
sugar – 1 spoon
tamarind juice – 1 cup

mustard seeds
curry leaves

red chilli

jeera

coriander seeds

Method:

Pressure cook dal (with 1 spoon oil & pinch of tumeric) and vegetables in separate bowls and keep aside

Now take a pan, add oil, curry leaves, mustard seeds, jeera, coriander seeds, red chilli and fry for a minute

Now pour the cooked dal (make a paste of it) along with cooked vegetables (also add the leftover water from vegetables) and tamarind juice

After 5 min, add salt, sambar powder & mix well

Finally add sugar & garnish with coriander leaves

Serve hot with rice or idli, dosa.

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Semya Upma or vermicelli upma

Ingredients:

1. Semya – 2 cups
2. Onions - 1
3. Green Chilli --1
4. Ginger(Finely Chopped) – 1/2 inch (vegetables optional)

5. Curry leaves
6. Salt -- To Taste
7. Channa Dal -- 1/2tbsp
8. Urad Dal -- 1/2tbsp
9. Mustard Seeds -- 1/2tbsp
10. Oil -- 2tbsp
11. Ghee -- 1/2tbsp
12. Water - 4 cups

Method:

1. First heat Oil in a pan and add Channa Dal, Urad Dal and Mustard Seeds.

2. Fry them for 5min and then add Ginger, Curry leaves Green Chilli
3. Again after frying it for 2min add chopped onions and fry them till the onions turn transparent.
4. add water & salt to the pan and let it boil.
5. Now when the water starts boiling, add the Semya by mixing it continuously.
6. Finally turn off the flame and add Ghee to it (this is optional) and leave it for 2min.

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Goru chikkullu or cluster beans curry

Ingredients:

goru chikkullu or cluster beans – 1/4 kg
tomato -1

onion – 1

salt

chilli powder – 1 spoon

tamarind juice - 1 cup1

tumeric – pinch

coriander leaves

Method:

1. Take pressure pan and add oil

2. Add onions and fry for 5 min
3. Now add tomato and fry till it turn soft
4. Now add goru chikkullu, salt, tumeric, chilli powder and saute for a minute
5. after they turn soft, add 1 glass water and allow to whistle 5 times
6. Let it cool.
7. Now add tamarind juice and allow the curry become thick consistency & turn off the stove
8. garnish with coriander and serve hot with rice

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Instant Potato curry for rice or poori red curry

Ingredients:

Potatoes – 1/4 kg
ginger garlic paste – 1 spoon
garam masala powder – 1 spoon
salt

chilli powder
tumeric
onion – 1

green chilli -1

Method:

1. Take Pressure pan and add oil
2. add all the ingredients listed above one time and pour 1 glass of water
3. Cover the lid and whistle it for 5-6 times
4. Let it cool and garnish with coriander
5. Serve hot with rice or poori

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Prawns masala curry

Ingredients:

Prawns – 1/2 kg

green chilli – 1

onions – 6

ginger garlic paste – 2 spoons

garam masala powder – 2 spoons

salt – to taste

chilli powder – 2 spoons

turmeric – pinch

coriander leaves – for garnishing

Method:

Pour oil, add prawns, add little salt & tumeric and fry on medium flame

let the water comes from prawn evaporate (this helps to remove the smell of prawns)

Now take pressure pan, add oil, chilli, onions & fry till onions turn golden brown

now add ginger garlic paste & fry for a minute

now add prawns, salt, chilli powder and fry for 2 min

now add water and keep lid & wait for 5 whistles

remove the lid after pan cools down, add garam masala, coriander

mix well and wait till oil oozes out

Serve hot with rice or roti.....

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Tomato bath upma

Ingredients:

1. Karahi ravva or bombay ravva -- 1 & 1/2 Cup

2. Onions - 1
3. Tomato -- 1
4. Green & Red Chilli --2
5. Ginger(Finely Chopped) -- 1/4tbsp

6. Curry leaves

7. Salt -- To Taste
8. Channa Dal -- 1/2tbsp
9. Urad Dal -- 1/2tbsp
10. Mustard Seeds -- 1/2tbsp
11. Oil -- 2tbsp
12. Ghee -- 1/2tbsp
13. Lemon Juice (Optional) -- To Taste

14. Water -- 3Cups

Method:

1. First heat Oil in a pan and add Channa Dal, Urad Dal and Mustard Seeds.

2. Fry them for 5min and then add Ginger, Curry leaves Green Chilli and Red Chilli to it.

3. Again after frying it for 2min add chopped onions and fry them till the onions turn transparent.

4. Then add diced Tomatoes and salt. Let it cook till the tomatoes become soft.

5. Once when the tomatoes become soft, add water to the pan and let it boil.

6. Now when the water starts boiling, add the Sooji by mixing it continuously. 

7. Then close it with a lid and let it cook for 5min.

8. Finally turn off the flame and add Ghee to it (this is optional) and leave it for 2min.

9. Now the Tasty Tomato Bath is Ready to Serve.

Benefits of Tomato:

Improves vision

Helps fight cancer

Maintaining blood health

Reduces risk of heart disease

Good for digestion

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carrot turumu vepudu grated carrot stir fry

Indgredients:

Carrot - 1/2 kg
dry chilli - 1
garlic - 2 cloves
zeera - 1/4 spoon
tumeric - pinch
cinamon - half inch
cloves - 2
salt as required
curry leaves

Preparation:

1. pour oil and add dry chilli, garlic, zeera, cinamon, cloves, curry leaves & saute for a minute
2. now add grated carrot and fry for 2 min
3. now add salt, tumeric and mix them well
4. Place lid,let it cook for 5-8 min
5. once carrot lost its moisture, remove lid and saute for 2 min
6. garnish with coriander
7. serve hot with rice & rasam

Benefits of carrot:

1.  Improved Vision

2.  Cancer Prevention

3.  Anti-Aging

4.  Healthy Glowing Skin

5.  A Powerful Antiseptic

6. Prevent Heart Disease

7. Healthy Teeth and Gums

Eat carrot curry every week and also eat raw carrot regularly for healthy lifestyle....

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Betroot fry

Ingredients:

Betroot - 1/2 kg
curry leaves - 8 no.
tumeric - pinch
salt - as required
zeera - 1/4 spoon
garlic - 2 no.
dry chilli - 1 no.
Oil - as required

Method:

1. Keep Pan on stove and pour oil
2. add curry leaves, dry chilli, garlic, zeera and saute for a minute
3. Now add betroot and fry for 5 mins
4. Place lid and allow it to fry on low flame for another 5 mins
5. Now add tumeric and salt
6. close the lid and fry for another 10 min
(Contant stirring is very important for cooking beetroot)(Dont fry more..it will reduce nutrition values)
7. keep an eye on the colour of cooking betroot...it will turn from red to dark red which is a sign that curry is ready...
8. Serve hot with rasam

Coming to benefits:

1. Lower Your Blood Pressure
2. Boost Your Stamina
3. Fight Inflammation
4. Anti-Cancer Properties
5. Rich in Valuable Nutrients and Fiber
6. Detox your body
7. Fair skin & healthy hair

Please cook beets every week and stay healthy....

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Buttermilk with curry leaves

Ingredients:

Curd
Salt
Curry leaves
Ice cubes

Method:

Take a vessel and whisk curd
Now add water, salt
Whisk again
now filter the butter milk with tea strainer
add curry leaves, ice cubes
Enjoy the new flavour.....

Advise:
There are many benefits with curry leaves. Some of them like lowers cholesterol, fights diabetes, Improves digestion, prevents hairfall...So, please dont remove it from plate but kindly chew it.

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Oats porridge with horlicks

Ingredients:

Oats - 6 - 8 spoons
Horlicks - 1 spoon
Sugar - 2 spoons
Milk - glassful
almonds - for garnishing

Preparation:

Boil milk
Add horlicks
sugar
Pour oats and mix well
garnish with almonds

Your health oats breakfast is ready....

(Actually who are looking for weightloss wanna eat oats. but, because of its taste, we cant eat it. Thats why, this receipe helps you to eat tasty oats for healthy lifestyle)

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Onion curry with milk

Ingredients:

Onions - 4
Oil - 3 spoons
salt - as required
tumeric - 1/2 spoon
Milk - half glass
Water - half glass
green chilli - 1

Preparation:

1. Pour oil in to pan and add oils
2. fry onions till they get golden brown color
3. add green chilli and saute for a minute
4. add tumeric and salt & fry for 2 minutes
5. Now add milk & water
6. Allow the mixture to boil
7. after it became thick, sim the flame
8. close the pan with lid and wait until oil oozes out from the curry
9. Garnish with coriander
10. Serve hot with rice

You will experience a great taste and it good for health as well especially in summer.

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Easy Mullakada tomato curry

Ingredients :

Drumsticks - 2 (cut them in to required shape)
onion - 4
tomato - 2
salt - as required
chilli powder - 1 spoon
tumeric - 1/4 spoon
tamarind - half lemon sized
oil - 4 spoons
green chilli - 1

Heat oil in pressure cooker.

Add onions, fry them till golden brown

now add green chilli, fry for a minute

now add tomato, fry till it become soft

now add drumsticks, fry till they become soft

now add salt, tumeric and fry for  a minute

now add green chilli powder and saute for a minute

now add smalll glass water and whitsle for 3 times

after the cooker cool down, now add tamirind juice

let the water boil and oil oozes out...My MIL says, the curry is ready when the oil comes out..

garnish with coriander leaves...

Serve hot with rice....

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