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