Sweet Paneer Balls

Contributor: Deepu Venkat

Procedure:
1. first paneer grind cheyali in a mixy...
2. pour condensed milk in a bowl and place it on stove and add paneer paste...
3. if u want u can add dry fruits(cashew/badam) powder... and add sugar based on ur taste.....
4. adi daggari vaachina varaku tipputu undali......adi 10-15 min lo avutundi.....
5. and meeru edaina shape(round balls/square) lo chesukovachu.... it will be tasty.....

Dahi Vada

Contributor: Madhuri

Procedure:
1. Gaarelu vesesthaanu first..
2. Paalu kaasi dhanlo ginger+ chilli paste mixture kalipesi.thalimpu vesesthaanu......
3. Then paalu koncham warm ayyaka...like manam perugu thodupedthaam kadha alaga...koncham perugu vesthaanu....
4. Appudu gaarelu vesesi..I will cover it with aluminum foil...oven lo pettesthaa....
5. 4 hrs ki thodukuntundhi..appudu methagaa untaai...
6. Finally I garnish with cilantro and some onions and boondi...

Dahi Vada Tips

Contributor: Sravanthi (UK)
-- wada fry ayyaka ventaney vatini okasari water lo dip chesi dahi/curd lo vesthey methaga vuntayanta

Contributor: SJ
-- okkosaari gari ni prepare cheyyadum lo kooda vuntundhi..
-- Pindi oil peelchakoodadhani gattiga rubbithey garelu ala gattiga ayipothaayi.
-- Garelu perfect vasthey dahi vada perfect vutundhi.

Dahi Vada

Contributor: Deepu Venkat

Procedure:
1. soak urad dal for one night(12 hrs) and next day u grind and make into thick batter(dont add more water)
2. add chopped onions,salt,chopped green chilli(optional) and make them into vadas and do deep fry.
3. after frying immediately keep vadas into curd with sesoning with mustard seeds,channa dal,red chilli,green chilli,hing,curry leaves........
4. finally garnish with coriander.....

Mysore Bonda

Contributor: Deepu Venkat

Ingredients:
-- 2cups maida
-- 1cup rice flour
-- 1/2tsp baking soda
-- curd+water
-- salt

Soya Curry

Contributor: Shruthi Vijay

Preparation:
1. Soya ni udakabetti water drain cheyandi....
2. andulo salt veyadam maravaddhu....
3. ika thalimpu chesi, onions fry chesi...
4. chillies add chesukoni....
5. edaina leafy veg vesi manchiga fry cheyandi....
6. avasaramaithe konni water vesi udikinchandi....
7. aku kuura 3/4th udikaaka ee soya vesi kalipi lid pettandi...
8. oka 10mmins lo curry ready...
9. btw salt curry lo kuda add cheyali... taste chusi add chesukondi endukante soya lo salt untundi ga...

Beerakaya Thokku Pachadi

Contributor: Shailaja Kiran

Ingredients:
beerakaya : 3 no`s peel
green chilli : 4-5 (according to the spice level..)
garlic : 2 pods
jeera : half tea spoons...
groundnuts : fistfull.. roasted
tamerind : small lemon sized

Preparation:
1. fry beerakaya pottu in little oil along with green chillli , garlic and jeera... put aside..
2. in a blender blend the roasted groundnuts then add the rest along with salt and blend adding some water and soaked lemon...
3. anthe talimpu petti have it...
4. also peel chesinappudu either u add some beerakaya pieces or peel the skin a bit thicker than normal.... which adds a better taste.....

Beerakaya Thokku Pachadi

Contributor: Priya Evani

1. Oil vesi senagapappu,minapappu,jeera,endumirchi veyinchi pakkana pettukovali...
2. Oil lo beerakaya pottu(thokku) ni fry cheyali.
3. Popu and veyinchina beera pottu mixie lo vesi chintapandu koncham,salt,turmeric vesi kavalsinantha water vesi mixie cheseyali...
4. Paina aavalu,inguva popu veyachu..

Capsicum Paneer Subzi

Contributor: Ammu Komal

Preparation:
1) You can make this as dry or gravy. but dry subzi tastes good with rotis.
2) In a pan add 2-3tbsp oil, Add jeera, asfoetida, onions. let the onions get fried well, add paneer and capsicum and slightly saute. do not over cook.
3) Add 1 chopped tomato, salt, garam masala or Jeera pwd+dhaniya pwd. let the moisture get evaporated. this tastes really good.

Mysore Bonda

Contributor: Padma Reddy

Preparation:
1) Maida ni pulla perugu/buttermilk lo kalipi oka 6 hrs unchali. Consistency ela ante kunchum thick ga undali like puttukulu batter... sayantram cheyali ante morning or madhyanam kalipi pettuko.

2) Bondalu chese mundu add Chopped onions, green chillies, ginger and fresh coconut pieces(optional), inka emaina veggies vesukovocahu like zucchini, carrots, parsley etc...

3) Medium size balls laga chesi deep fry cheyali. Gas medium high lo petti cheste lopala baga udukutundi. Serve with coconut chutney

Capsicum Curry

Contributor: Ammu Komal

Preparation:
1. Cut capsicum into small square pieces, stir fry it for 10 minutes in oil after adding minapappu and aavalu, without covering it. 2. It should not get over cooked. now add some pappu podi/idly/dosa podi or kobbari karam podi.
3. For additional touch add some fresh grated coconut or dry coconut.
4. Goes great with rice.
5. You can also make paneer+capsicum dry subzi by adding tomato and onions. very delish.

Mushroom Curry Gravy

Contributor: Vidya Eda

Method 1:
1. Mushrooms pieces cut chesukovali and wash chesukuni pakkana pettukovali
2. Cashews water lo soak chesukovali
3. Oil+cmin seeds+mustard seeds+urad daal+chopped onion+chopped green chillies+ginger-garlic paste+curry leaves+salt+red chillie pwdr+turmeric pwdr vesi fry chesi andhulo mushrooms vesi konchem water posi lid petti kasepu unchali
4. Cashews paste chesukovali
5. Curry lo cashew paste+tomatoe puree+coconut milk(optional)+masala pwdr vesi fry chesukuni dinchukunetappudu cilantro vesukovali

Method 2:
1. Fried onions+green chillies+tomatoe+ginger+garlic+cashews+fried red chillies+fried khus khus+fried lavang+fried chekka+pepper pwdr grind chesukuni unchukovali
2. Oil lo popu petti curry leaves vesi cut chesina mushrooms vesi konchem water posi salt+turmeric+red chillie pwdr vesi lid petti kasepu vudikaka ee grinded paste vesi curd vesi kalipi lid petti kasepu udikaka garam masala pwdr and pudina pwdr vesi saripada water posukuni udikaka cilantro vesi dinchukovali...kavalantey ee type lo curd vesinappudu coconut milk kuda add chesukovachu

Stuffed Tomatoes

Contributor: SriSuri

Preparation:
1. Wash and dry the tomatoes and cut off the top - like a cap and remove out the pulp and seeds,keep aside for use.

2. Heat a pan on medium heat and add 3 tbsps of cooking oil to it. When the oil is hot add the cumin seeds and fry till spluttering stops.

3. Add the chopped onion and fry till soft. Add the garlic and fry till soft.

4. Now add the tomato pulp that was earlier kept aside. Add all the spices and the tomato ketchup. Fry this masala for 3-5 minutes, stirring often.

5. Add the corn and bell peppers/ capsicum and mix well. Cook for 2 minutes. Season with salt as desired, stir well. Turn off the heat.

6. When slightly cooler, fill the corn mixture into the tomatoes and press down to pack well. Garnish each tomato with a small portion of fresh chopped coriander.

7. To cook the tomatoes, heat a deep frying pan on medium heat and add 3 tbsps of oil.

8. When the oil is hot, gently put the tomatoes in and cover the pan for 2 minutes. remove cover and allow the tomatoes to fry a little more. when the skin starts to look slightly wrinkled the tomatoes are done. Turn off the heat... enjoy

Atukula Upma

Contributor: Sirisha
Preparation:
1. First talimpu : in this pallipu ,channa dal, ginger garlic past, jeera, karivepaku,kotimira,and finely chopped onion(1/2 big onion)
2. fry all these till onions get golden colour
3. now add little turmeric and salt according to ur tast...
4. now add atukulu and sprinkle some water on those...
5.mix all well and fry for 3-5mins and off the stove...
6. add lemon and serve it hot.....

Atukula Upma / Poha

Contributor: Radha Kishore
This is same as normal upma except that:
1) Atukulu first kadigite, mostly anta water absorb chesukuntaye.
2) Normal upma ki water vesthamu kada deniki akkarledu.

Procedure:
1) Fry Talimpu
2) Fry vegetables, onions, etc.
3) Vegetables ki kavalisina uppu veyyali
4) anni fry ayyaka, Atukulu veyyali.
5) Taravata Atukulaki kavalisina uppu veyyali

Note:
General ga upma lo uppu kanna Atukula upma ki takkuva uppu padutundi.
tine mundu nimmakaaya pindukunte......Aha Naa Raja