Naan/ Garlic Naan

Contributor: Roja Garlapati


All purpose flour : 2 cups
Yogurt : 1/2 cup
Baking pwd : 1/4 tsp
Baking soda : 1/4 tsp
Salt : very little
Sugar : 1/2 tsp
All kalipi kocham warm water tho kalepedame 30mins pakanapetti... Aa dough ne chapathi laaga chisukuni pan paina kalachadame otherwise phulka laaga gas paina kalanchandi anthe

Added by Sushma


Addition for Garlic Naan: 

In the dough while mixing, adding grated garlic..
Also after rolling them, add grated garlic and coriander on the top..

Also check this link for video:

https://www.youtube.com/watch?v=kA_3gY9rX4Y&feature=youtu.be

Majjiga saggubiyyam muruku

Recipe from Sravanthi Suresh

Majjiga saggubiyyam matuku recipe

Particular measurements ayithey levu

Soak sabudhana overnight in buttermilk (sour ayithey better taste)
Following day add greenchilli or red chilli paste or powder, salt, lil butter (optional) sesame seeds and mix. Now add rice flour lil at a time and make a firm dough.

Firm dough untey oil thakkuva peelusthadhi.

Muruku plate tho direct hot oil lo othukovatamey

Sponge Dosa

Contributor: Kavya Naimish

1 cup poha ki 2 cups raw rice and a spoon of Fenugreek seeds vesi 4-5 hrs soak chesi blend it to a smooth batter add half a cup of curd while blending...ferment it overnight / 6 hrs and then adjust the batter consistency and make dosas...don't spread them too thin...

Oats Idli

Contributor: Gayathri

2:1:1 lo roasted and powdered oats , roasted sooji , curd and cut veggies as per ur choice .. pinch of baking soda and salt .. keep aside for 30 mins and later regular idly consistency lo water add cheskuni moulds lo veskodame

Instant Jalebi

Contributor : Youtube link

https://www.youtube.com/watch?v=m96ukcr7wn0&feature=youtu.be&fbclid=IwAR3J_8Dxrdo_mXic-kG-O2wZgSI1G_DEe6G9pG1Cti1kg-j6MBSAmP1XuOc

Bellam Jalebi

Contributor : Geetha Madhuri

Maida 250gms
Jaggery 500gms
Rice flour 3tbsps
Curd 150gms
Mix maida, rice flour, curd into smooth batter. Can add water if reqd. Make thick batter without lumps(thick dosa batter consistency). The batter should be in flowing consistency but not too loose. Once it is ready ferment it for 24hrs atleast. You may add eating soda and little food colour also.
Next day make jaggery syrup to 1 string consistency. Add elaichi powder. Fry jalebis in oil. Oil should be hot but must be fried only on medium flame. If oil is not hot jalebis will not puff. They remain thin and don't absorb the syrup. Once jalebis are fried dip them in syrup for less than a min and take out.