Chekkera pongali

Contributor : Chaitali Meda

1 cup pesara/moong dal
3 cups rice (if possible long grain/Costco/Sams club)
8 cups of water
6 cups sugar or 7 cups of brown sugar
1 cup coconut powder
Cashews, raisins ( other nuts is optional)
Pinch of Elachi (optional)
Pachacha karpuram (optional)
2 and 1/2 sticks butter

Mix rice and Moong Dal and cook it in Rice cooker or Pressure cooker

In a pan, melt half stick of butter; fry cashews and then raisins. When they are done, add coconut powder and mix with a laddle till it turns brown. Switch off the stove and keep it aside. 

Once the rice is cooked, in a tava, put the rest of the butter, then the rice and then the sugar on top of each other... butter and sugar will start melting. Mix them once in a while so that it won't burn. when it is almost getting thick put the coconut-cashew mixture and mix into it, leave it for a couple of minutes and turn off the stove... it should be semi solid when you turn off... as it becomes solid later.

Oora Mirapakayalu

Contributor : Praneetha Raghava

Pulla perugu baga thick buttermilk ga beat chesukondi
Andulo salt, vaamu podi, chitikedu pasupu vesi
Chiilies wash chesi,dry chesi ( i washed previous night b4 sleeping n dried on a cotton towel overnight on counter) chillies ni slit chesi majjigalo 3 dys soak cheyyali avvi baga immerse avvali
Keep in a basin with lid or any airtight container with lid
After 3 dys take the chillies on a tray n keep in sun
Evening malli majjigalo petteyali
Ila oka 3 dys chesaka by now majjiga baga peelchukuntayi poddunna enda lo letti, night majjigalo vestamu kads
After that, inka majjigalo veyyakkaraledu sun dry chesthe chalu oka 4,5 dys baga dry ayipotayi

Inka majjiga migilithe padeyakandi inkasta chillies veseyyandi saripotundi

Tomato Pickle

Contributor : Roja

Tomato : 1 kg 
Chintapandu : 200gms
Uppu n karam : Meku taste taggudattu vesukondi appr. Aeitji 1/4 cup each item 
Avvapindi : 1/2 spoon 
Menthipindi : 1/2 spoon 

Chintapandu pichu n seeds thisi dhani paina tharigina tomatoes vesi kalipi couple of hrs vunchandi .. Evening ki tomato n tamarind mixy vesi anduloo salt n pasupu n karam vesi malli mixy veyandi annthe..

IP veg biryani

Contributor: Saritha Reddy
3 cups rice ki 2 cups coconut milk 2 cups water 
Basmati rice ni oka 15 minutes soak chesa
Nenu IP lo chesanu regular pressure cooker kuda same measurements
Pan lo oil ghee vesi shahjeera, lavanga,chekka, ilachi,biryani aku, vesi fry ayyaka onions green chillies- 9 vesi fry ayyaka gg paste then potatoes carrots beans cauliflower peas soaked soya chunks vesi fry ayyaka cancel the saute button
Soaked rice pudina kottimeera salt- 3 tsp vesi antha mix chesi manual HP 6 minutes then NPR 6 minutes chesthey ala grainy ga adugu antukokunda vastundi

Vankaya pachadi with mango

Contributor : Jalaja

Sorry kudaraledhu mundhu post cheyadaniki . Cut eggplants in to medium size pieces, Add oil in a pan , add Jeera, eggplant pieces , red chilis, green chilis (to your taste) , peanuts, raw mango pieces(tamarind bhadulu mango vesanu pulupu ki) , ginger, garlic , curry leaves vesi few mins fry chesaka stop the stove and grind in mixer. Grind chesetappudu I break the quantity in to two portions. one baaga softga grind chestha ..denilo I add cilantro and salt and one koncham one pulse raanistha that way koncham texture vuntundhi roti pachadi laga . Once its done combine both and put tadka/popu with chanda dal, urad dal, chils, cilantro, garlic, curry leaves, 4 methulu . Adi add chesaka u can add raw cut onions if you prefer and taste chala baguntundhi. anthe simple. ma garden lo vankaya chethlu vesam so week antha edo oka kotha experiments chesthunna

Aloo kurma

Contributor : sushma rao

 aloo korma..i usually cook directly in hawkins..
take cooker, add oil, add whole masalas(clove, cinnamon, cardamom n bay leaf), fry and then add onions cut longitudinally and green chillies, add salt n cook till onions are soft, add GG paste and fry till raw smell goes, here i add peeled potatoes(raw) cubed.. fry for a min and add tomatoes again big pieces only..add lil garam masala, red chilli pwdr n turmeric, fry and add lil water.. put whistle and cook for 2-3 whistles..meanwhile soak 5/6 cashews in warm water..when they become lil soft mixie lo add 1-2 green chillies, 2tbsp grated coconut and cashews n lil water n make a fine paste.. once the cooker lid comes off, add this paste and mix and cook for 4-5 more mins, consistency chuskoni add coriander and done

Ragi oats gunta pongadalu

Contributor : Kranthi Sarathy

1/4 cup channa dal
1/4 cup black uradh dal
1/2 cup oats 
1/2 cup ragi powder

Soak dals and grind with some chillies ginger cumin, oats and ragi powder and add masala

Chocolate Idly

Contributor : Kranthi Sarathy

3/4 cup roasted rava
1/4 cup hot water
5 tbsp cocoa powder
8 tbsp sugar
Pinch of salt
1/4 tsp soda
1/4 cup milk
1/4 cup curd

Hot water lo cocoa powder , sugar kalipi mix chesi pakkana pettukovali, rava light ga roast chesukuni dantlo cocoa mixture, curd, milk ane kalipi pettukuni 15 mins pakkana petti idly vesemundu pinch of salt and soda kalipi vesukovatame , chocolate melt chesukuni idly painaa spread chesa

Kobbari Charu

Contributor : Bhargavi satish

Oka kobbarikayaki oka 4 to 5 peddatomatolu teesukovali ....kobbari ni water vesi grind chesi strain chesi pakkana peetukovali...ee lopu tomatolu koddiga water vesi boil chesi challaraka peel teesi grind cheyyali..kobbaripaalalo tomato puree kakapaali ...color koddiga pinkish avutundi...mundu avalu,jeelakarra,vellulli,endumirchi,karvepaaku,inguva vesi talimpupetti andulo koddiga water vesi, sambarpodi veyyali....flame sim lo petti aa mixture vesi ...koddiga flame penchali.....baa kaluputoo undali oka pongu vacchevaraku...tarvata karam ,uppu,pasupu,kottimeera vesi kalipi katteyyali

Kadai Mushroom

Contributor : Meera

kadhai mushroom- 
Dry roast 5-6 red chillies, 1 tbsp peppercorn, 1 tbsp dhaniya seeds, 1 tbsp jeera. Hand pound them into a coarse powder and add pinch of kasuri methi to it.
Now sauté onions, green peppers and mushroom. Once they are slightly cooked, add some tomato puree and salt. It should be semi dry like Manchuria. Finish off with the kadai masala powder. Add some chilli powder if you want it to be more spicy

Majjiga saggubiyyam murukulu

Contributor : Sravanthi Suresh

Majjiga sabudhana murkulu recipe
Nenu anni rough estimates tho chesa so no measurements for these

Soak sabudhana in yogurt overnight or for at least 5 hours. To the soaked sabudhana add green chilli paste,salt and rice flour to make a dough. Take portions of the dough and with murkulu mould deep fry till golden brown

Hummus

Contributor : Sravanthi Suresh

I tried this and taste similar to Lebanese restaurant lo hummus taste laaga anipinchindhi naaku... give it a try if you want to..


200 gms/7oz canned chickpeas
2 tbsp lemon juice or more
2 garlic cloves crushed
1 tsp ground cumin
pinch of salt
1 tbsp tahini
4 tbsp water
2 tbsp extra virgin olive oil
1 tsp paprika


Anni ingredients ni blend to a smooth paste anthey... also add aa lil black pepper powder for a lil more enhancement to taste

Carrot Laddoo

Contributor : Kranthi Sarathy

Carrot laddo
2 cups grated carrot
1 cup grated fresh coconut
3/4 cup sugar

Ghee lo carrot coconut veyinchali, manchi smell vachaka sugar kalipi lid close chesi cook cheyali koncham sepu, taruvathaa vedi taggaka dru fruits kalipi laddoos la chesukovatame

Mixed Dal ideas

Question : Girls monna ma ayana ni toor dal temmante mixed dals techaru adenti ante five vunayyi better emo ani techanu anta 🙆 danilo toor dal, urad dal, chana dal, masoor dal, moong ( anukunta not sure ) dal vunayyi .. denini deniki use cheyagalanu ?! Pls help .

 Usha Rao : panch ratan dal cheseyu. It should be fine. I did mix 5 dals but sometimes I mix 2-3 varieties of dal to make dal. Normally o don't add ginger and garam masala but for mixed dal ginger vestanu and pinch garam masala or in tempering whole garam masala. Vada should also taste good. Again I never tried with 5 dals. But I think it would taste fine

Padmini Reddy Jalaja dosa batter appudu soak cheyyi . One cup mixed dal , one cup urad dal and three cups rice with tea spoon menthuluu

Meera Girija Tadimeti: Panchmel dal chesta and I use whole urad gota with skin. Konchem pasupu vesi Hawkins cooker lo cook chestey baga ostundi. Baga cook ayyaka jeera, 1-2 cloves, lots of thinly sliced garlic, endu and pachi mirchi, sannaga tarigina onions vedi nooney and neyyi kalipi popu veyyi. Popu vesaka salt vesi, let it simmer for at least 30 mins. Almost dal makhani laga baga cook aitey neeku foam radu. Ala baga chikkaga ayyaka, konchem amchur and home made or punjabi garam masala vesi kalapali. It tastes really good. Key ingredient is lot of cooking, garlic and the good garam masala

Cauliflower Pickle

Contributor : Poornima Vissamsetti

cauliflower chinna pieces cut chesukoni wash and drain them... Nenu koncham sepu colander loo unchi night counter meeda tissues vesi vaati meeda spread chesi vadhilesaa so that they wont have moisture in them by morning ani...

Oil, lemon juice(cauliflower loo pulupu undadhu kadaa lemon baane paduthundhi), uppu, kaaram, koncham menthi pindi vesi kalupukoovaalee... Nenu rough gaa vesaanu so I don't have exact measurements... Oka couple of hours vadhilesthee anni mix ayyi it will be ready to eat...

Padma Ks : Ma intlo chestaru.. oil lo avalu, inguva, curry leaves vesi fry cheyali.. poornima chepinatlu cauliflower ki kalapali with salt, karam,ava pindi, menthi pindi.. ivvi anni manchiga kalisaka add lemon juice.. soak for 1 hr atleast.. u can repeat same recipe for carrot, mango dondakaya mixed veggie pickle too

Geetha Madhuri : nenu menthulu koncham dry roast chesi powder chestanu. Alane aavapindi kuda kaluputa. Cauliflower pieces wash and drain chesi 1st lemon juice kalipi oka 10-20mins ayyaka karam, aavapindi, salt vesi oil mix chesi, mudduga oil lo aavalu, inguva vesi kalipi oka 30mins ooranivvali. Tastes yummmm ... nenu same process with french beans, carrot and white raddish chestanu baguntundi

Veg Frankie

Contributor : Sarita Alla

Stuffing thin sliced onion, capsicum, ( chopped green chili not for kids),cucumber water squeeze chesi vertical cut Chesa, little salt , pepper .little ketchup 
Method: First fry chapathi both sides until brown spots appear, keep aside.In the same pan( beat 2eggs in a bowl with little pepper and salt)pour egg batter like omelette ( don't worry about the shape)soon on top place chapathi fry we'll turn the other side . Remove in a plate and stuff all the stuffing mentioned above.Fold both sides and start wrapping from bottom with foil for our convenience to eat.

Parwal Aloo Curry

Contributor : Sarita Alla

Nenu okko time lo Chala simplega chesta.. time lenappudu masala grinding procedure cheyyanu.. Na blog undi masala grind chese procedure. The one I share is quick and easy.
Here u go
Parwal aloo recipe 
Parwal 1 lb 
Aloo 3 big or medium
Method: This is typical orissa style. Cut parwal into halfs and aloo into big slices.Add little salt and turmeric to the chopped pieces. Fry aloo parwal in 4 tbspn of mustard oil ;( if u don't have mustard oil can use regular cooking oil, in most oriya dishes we use mustard oil)shallow fry) once fried take out from pan keep aside.In the same pan add jeera, bay leaf, clove, cardamom, cinnamon ( each spice only 1 quantity)soon add chopped onions( one big onion )2 green chillies.Fry well then add 2 tbspn of ginger garlic paste. Add salt and turmeric, fry well then add fried parwal and aloo and one chopped tomato.Now add jeera, Daniya powder, chili powder sauté ,Cover it cook few mins , then add 2 cups water( I usually add boiled water) Cook 10 to 15 mins or until it is done. Finally add 1 tspn Garam masala ( mine home made)to the curry cook 2 to 3 mins or until our gravy consistency,switch of the stove.Yummy parwal aloo curry ready.

Maggie Bhel

Contributor : Kranthi Sarathy

Maggi ni crush chesi baga dry roast cheyali, taruvatha maggi masala , tomato ketchup kalpukovali , onions tomatos cucumbers, veyinchina groundnuts, green chillies , maggi aaa sauce mix lo kalpukovali, paina sev vesukovatame

beerakaya nuvvula kura

Contributor : Geetha Madhuri

Sesame seeds, jeera and red chillies dry roast chesi salt vesi powder cheyali. Aa powder ni gutti laga cut chesina beerakaya lo stuff chesi koddiga oil lo vesi magginchali ante. Powder lo you can add garlic pods too. Nenu veyaledu.

Masala Soda

Contributor : Harini Krishna

Glass lo lemonjuice ( oka glass ki half a lemon kavali ) , salt , pepper/ jeera powder ( rendu dry roast chesi kalipi grind chesindhi ) , chat masala koncham.
Final ga indulo soda vesi ..kalipesi taageyadame..

Kadai Paneer

Contributor : Sushma Rao

paneer curry, i am not sure what to call it, kadai paneer anacho ledo, recipe: in a pan add ghee + oil arnd 2 tbsp, add whole cloves, cardamom, small bay leaf n cinnamon, add in onions(2) n salt full maggaka add tomatoes(2), red chillipwdr, turmeric, cumin pwdr,when tomatoes are done leave it to cool..take almonds n cashews in equal qty n soak them b4..i used arnd 6 of each..blend the tomato onion mix n nuts using water into a fine paste.. take butter in a pan and add diced onions, peppers n peas(i dint add)..saute them for a while without loosing the crunch.. add the paste and crushed kasoori methi arnd 1 tbsp and fry for a while..add the paneer ( i made it prev day so it was soft) and cook till oil comes out..garnish wid coriander.. mundu onions fry chesinappudu kavalante gg paste kuda veyyochu

Oats Ravva Dosa

Contributor : Sarita Alla

Oats rava dosa ila Chesa
1 cup oats powder
1/2 cup rice flour 
1/4 cup rava( I added extra2 tbspn )
Chopped ginger, onion, green chili little jeera anni kalipi oka bowl lo tisukondi 
Heat a pan add oats dry roast until little roasted ( only in slow flame , around 10 mins)Then blend into fine powder.
In another bowl,Add salt and water.. add ingredients mentioned,konchem thin batter laga kalapandi.anthe 
Heat tava, add little oil edges nunchi ala veyyatame. I always turn dosas other side. Most of my friends just cook one side.

Mysorepak

Contributor : Geetha Madhuri

nenu blind ga ammamma recipe follow avuta. 1 cup besan ki 2cups sugar and 2cups ghee(you may alternate with ghee+oil). Besan ni first dry roast cheyali, manchi smell vastunte you can remove it off the flame. Sugar syrup imp deeniki. One string consistency ravali. Pakam ekkuvayipote besan cook ayipoyi halwa laga tayaravutundi. Onestring vachaka bubbles vastunnappude besan koncham konchamga vesi lumps lekunda tippukovali. Koncham baga mix ayyaka start adding ghee. Oka garitedu vesi baga mix cheyali. Mottam absorb avutu untundi besan lo ghee. Absorb ayyaka malli inko garitedu veyali. Like this you have to keep adding ghee. Once it gets ready it stops absorbing ghee and baga bubbles vachi ghee bayataki vastuntundi. At this stage you hv to transfer it into a greased tray. Meeku baga holes laga kavalante amma chitka idi, last lo koddiga vanta soda(baking soda) add cheste(approx half tsp for this recipe) baga ekkuvaga bubbles vastayi. Evaina occasions ki ammamma add chesedi. Intlo ki aite add chesedi kadu intlo andariki mettaga ishtam ani.

Chekkalu

Contibutor : Sushma Rao

 chekkalaki i dont hv any cup measurement..oka kg pindi ki cheptha ante ricecooker cups 6..take ginger arnd an inch and green chilli 10-12 paste..taste half stick butter..oka 3/4 cup senagapappu nanabettukovali munde..take rice flour add softened butter, salt acc to taste, ginger chilli paste, some karivepaku n jeera (optional), mix nicely and make chekkalu, first high and then medium lo fry cheskovali..50 ki 4 cups aina padatayi anukuntunna..time pindi kalipaka oka one hr depending on how fast u vattofy chekkalu, oka vaya vegutundaga inko vayaki ready cheskunte u should be good, ziplock meed vatti, madyalo oil veskunte unte easy ga untadi..
u can also add coarsely ground palli podi for added flavour or pesarapappu instead of senagapppu too..


Kranthi :  same as sushma said alane chesta nenu kuda, murukulu ki 1 cup rice flour aithey 1/2 cup putnalu podi vesi chestam okka variety

Pesarapappu chakralu

Contributor : Sushma Rao

pesarapappu chakralu chala baguntayi, cook one cup pesarapappu with water say 1.5 cup, mash it nicely and add 4 cups rice flour, add salt, vaamu and red chilli pwdr.. make chaklis and fry, these taste so good

Sajjalu and other millet laddoos healthy

Contributor : Keerthi Cherukuri

 sajjalu bayata koni, endabetti machine ki veyinchi podi kottinchaanu...I do the same with jonnalu n sometimes raagulu too(raagulu okkosaari store lo directgaa flour ye konesthaa...aa moodu flours freezer lo thosesi endulo badithe andulo kalipesthuntaa..like in chapathis, dosa batter, tapela chekkalu etc..

Pandu laddus laa chesthe thintaadu...so sajja flour ni gheelo veyinchi , bellam n elachi tho podi chesi milk add chesthoo laddus chesthaanu...they taste good, but podi athukkuntondi notiki antunnaadani ee saari vahchef lo choosi sajja flour tho rotis chesi vaatini mixie Patti, bellam n elachi tho laddu try chesaanu, but kudaraledu...may be naaku aa rotis cheydam correct gaa raaledemo..direct flour tho ayithe baane vasthaay mari..

Jonnalu tho laddu ayithe direct gaa jonnale ghee lo low flame lo veyinchi Jonna pelaalu chesi vaatini bellam n elachi tho kalipi grind chesi laddus chesukovachu...

Raagi flour ayithe just similar to our sunnundalu cheseyyochu..Idi koodaa flour sticky gaa vuntundi notiki okkosaari..naaku eppudoo okela kudaravu..

Ninna try chesindi maatram oats,peanuts,nuvvulu laddu with jaggery n dates...
1 cup oats ki half cup peanuts, half cup nuvvulu...dry roast them seperately...blend them with seedless dates (1/2 cup) n jaggery (1/2 cup) into coarse powder..elachi powder and cashew palukulu (ghee roasted n broken) kalipi konchem ghee vesukuntoo laddus cheydame..taste koodaa baagundi. .

Gayathri Rafi Vaalla mom atukulu, palleelu, nuvvulu veyinchi andulo bellam vesi grind chesi laddus chesaaru, pic pettindi...avi koodaa easyne..

Moong Dal sprout Khichdi

Contributor : Vidya Eda

Ingredients :

Moong Dal --------- 2cups
Peanut ---------- 1cup
Sago Or Sabudhana ---------- 1cup
Buttermilk ----------- 1/2 cup
Onion ---------- 2
Tomato ----------- 2
Green Chillie ------------ 6
Ginger ------------ Small Piece
Cumin Seeds ------------ 1 tsp
Cardamom ------------ 2
Poppy Seeds ------------ 2 tsp
Lemon ------------ 1
Oil ------------- 1/4 cup
Turmeric ------------- pinch
Cilanthro -------------- As Required
Salt --------------- As Required

Preparation : (Preparation Time----20mins)

Soak moong dal previous day.Wash them the next morning and store them in sprout maker.Keep the sprouted moong dal aside.Soak sabudhana in plain buttermilk(for buttermilk-----add curd+water to make 1/2 cup) for 30min.Soak poppy seeds in little bit of water for 10min.Roast peanuts & make into powder.Chop one onion and keep aside.Take another onion+tomato+chillies+ginger+soaked poppy seeds and make into a smooth paste( no need to add water as tomato is enough for grinding).Heat oil in a pan and add cumin seeds+chopped onion and fry till light brown.Add soaked sabudhana+salt and mix well.Add moong dal+turmeric pwdr and mix well.After cooking for few mins add peanut(roasted) pwdr mix well and cook for few more mins till moong dal is cooked.Switch off the stove and squeeze lemon juice and mix and garnish with cilanthro.Also garnish with raw onion pieces+raw tomato pieces for extra taste.

Palakura stuffed Vankaya

Contributor: Kavya Naimish

Fry these in a pan with little oil : garlic, curry leaves, ginger, coconut, sesame seeds, green chillies, spinach, coriander leaves and make into smooth paste.

Slit brinjals and deep fry them till completely done.

In a pan add oil, elaichi, cinnamon, finely chopped onion, fry till golden brown.. add GG paste and fry till the raw smell goes,  add the paste made above along with lil water and fry till oil seperates.Add coriander powder and cumin powder. Now add in the brinjals and put the paste inside the brinjals..

Nune Vankaya

Contributor- Keerthi Cherukuri
Nenu chesi one year daatinattundi 😞 recipe koodaa ekkadaa note chesukoledu, gurthunna varakoo chepthaanu..

Baby brinjals theesukuni slits chesi salt water lo soak cheyi..Meanwhile peanuts, Chanadal, urad dal equal ratio lo theesukuni dry roast chesuko, sesame seeds optional...And then dry roast dhaniyalu, jeera, menthulu ( ivi 1/2 small tsp chaalu), red chilly (adjust to taste), endukobbari, hing...Cool ayaaka tamarind, uppu, pasupu vesi coarse powder chesuko..U can add garlic if u want to..Ee powder lo water konchem kalipi pettuko..
Pan lo oil vesi brinjals spread chesi rendu vepulaa fry chesuko (half cook ayithe chaalu, poorthigaa cook ayipothe paste stuff cheyalem)...ivi cool ayaaka masala paste stuff chesi pettu...Mallee ade oil lo kaastha aavaalu, curry leaf tho popu petti stuffed brinjals vesi mootha petti brinjals poorthigaa cook ayedaakaa vunchaali...Paste emannaa migilithe vankayalu paina vesey cook cheseppudu..


Contributor-Meera Girija Tadimeti
Paina Keerthi Cherukuri share chesindi. I followed that but added onion to gravy,Fry chesi grind chesa

Pani for Pani poori

 Gals, Panipuri ki Pani recipe cheppara khadak pani ki. Nenu Deep Panipuri paste testha kaani edo green water lo puri petti thinnatte untundi. Plz manchi recipe cheppara


Contributor-Geetha Madhuri
pani ki kothimeera, pudina, green chillies, salt paste chesi water lo mix cheyali. Panipuri masala kooda add cheyali

Contributor- Poornima Vissamsetti
monna nenu swad brand mint chutney tachhanu ready to eat bottle... Water loo aa chutney, black salt and koncham normal salt vesthee masth tasty gaa unnayi pani puri water

Geetha thx ennidays store cheyochu aa paste?

 Contributor- Sushma Rao
nenu 1 cup coriander, 1/2 cup mint leaves..2 green chillies..chala koncham ginger.. salt n jeera pwdr.. lil lime juice plus everest pani puri masala/aamchur pwdr vestha..also nuvvu theeka pani adigavu kada..do u add meethi chutney seperately?? if no, try this..same as above but i add lil tamarind n jaggery while making paste bcos i am lazy to make date chutney..ila chesina baguntundi pani.. storing paste gurinchi.. i usually store paste in ziplocs but antha fresh ga anipiyadu but i store bcos its handy n use it for multipurposes..koncham leftover rice unte adi coriander rice chesta..i make chutney for grilled stuff adding lil curd to that paste ala..kani fresh ga cheskunna anta taste aithe raadu..

Contributor- Shruthi Madugula
i follow vah chef recipe for pani and my friends just love it... exactly hyd old city side bandi meeda dorukuthadi kada.. alane untadi... see if it works out

https://www.youtube.com/watch?v=ght-CcctQH0

Vankaya Menthi Karam (brinjal stuffed with fenugreek seeds)

Contributor- Geetha Madhuri Chilakamarri

Menthi karam: oil lo hing, menthulu, jeera, mustard and red chillies vesi popu vegaka cool chesi powder cheyali. Menthulu regular popu kanna oka spoon ekkuva veyali. Ee powder stuff chesi magginchali. Once it is done tamarind pulp (in water consistency) and little jaggery vesi cook cheyali. Salt add chesi kothimeera veste curry ready.
Ivala anni dry roast chesi powder chesanu. And brinjal stuff cheyakunda direct koncham oil lo magginchi tarvata direct ga powder vesesi tamarind water salt and jaggery vesi daggaraki vachedaka udikincha

Raju gari veg pulav

Contibutor- Saritha Reddy

here you go
3 cups rice ki 2 cups coconut milk 2 cups water 
Basmati rice ni oka 15 minutes soak chesa
Nenu IP lo chesanu regular pressure cooker kuda same measurements
Pan lo oil ghee vesi shahjeera, lavanga,chekka, ilachi,biryani aku, vesi fry ayyaka onions green chillies- 9 vesi fry ayyaka gg paste then potatoes carrots beans cauliflower peas soaked soya chunks vesi fry ayyaka cancel the saute button
Soaked rice pudina kottimeera salt- 3 tsp vesi antha mix chesi manual HP 6 minutes then NPR 6 minutes chesthey ala grainy ga adugu antukokunda vastundi

Bobbatlu

Contributor- Sushma Rao

recipe for bobattlu: 1 cup senagapappu, 1 -1.25 cups bellam depending how sweet u like, elaichi pwdr, maida 2 cups, ghee...correct ga 15-16 avtayi..naaku 16 avtayi usually.. process: soak pappu for 4 hrs, udakapettukovali in cooker, then drain water and inka water anipisthe tissue tho absorb cheyali, then put dal in same cooker and add bellam, keep mixing till it becomes thick add elaichi pwdr..challaraka undalu chesi pakkana petti, make dough with maida..kalipaka ghee add chestu malli ala ala oka 4-5 times ghee add chesthe soft ga vastayi , nenu chapati karra tho chestha kabatti koncham gattiga avtayi unless u eat them immediately or heat for 10 secs in oven.. for video on how to make paina video post chesa chudandi.. penam meeda chapathi laga kalchi add ghee on both sides..
u can add sugar plus jaggery if u want, also u can use maida plus wheat flour

Fried Rice

Contributor- Kavya Naimish

veggies ni oil warm ayyaka add desired veggies and sautée them well add salt,pepper,tasting salt(optional) stir well and add few little vinegar(adjust to the quantity) and now add in the cooked rice and toss well..garnish it with spring onion..
This gives u the taste as in the restaurant...I follow this
Add Soya sauce ,garlic if u like the taste...

Quinoa Bisibelebath

Contributor- Sushma Rao

1 cup of quinoa and one cup of tuvar dal suff water posi cooker pettukuni arnd 4 whistles keep aside, tamarind pulp use chesa so teesi andilo kalipesa direct ga, boil veggies seperately, i added carrots n beans only as i was in hurry, u can add more anni koncham salt vesi cook seperately till almost done..in another pan, i added lil oil/ghee for tempering..aavalu, curry leaves, koncham hing..then added drained veggies, bisibele bath pwdr(MTR store bought) acc to taste, then added quinoa-dal,salt,approx 1 cup water posi simmer lo cook for 5 mins, coriander n done.. Kranthi Sarathy jaggery n koncham chilli pwdr add cheyyamandi but i dint add..also temper tarvatha pettochu anni kalipisaka so aa fresh ga untundi

Mango Kulfi (no cook)

Contributor- Sushma Rao

1 cup mango pulp(kesar use chesa)
1 can condensed milk
1 pack heavy whipping cream
15 badam coarsely ground
elaichi pwd
2 bread slices ni side brown part teesi mixie lo pulse vesi keep aside, adding bread to get texture..
2 spoons sugar
mixie lo add all wet items and grind for a min, add all dry items and mix...moulds lo vesi.. paina garnish ki malli badam pwdr.. freeze overnight done..