Egg less Vanilla Sponge Cake

This cake is made with out egg and butter. I am used oil and curd instead of them.There is no change of tasty with out egg and butter. The cake is very delicious and puffy.We will get  very smooth and spongy like texture and flavour also children lovable one..

Ingredients

Maida	1 1/2 cups
sunflower oil	1/2 cup
baking powder	1 spoon
baking soda	1/2 spoon
curd	1 cup
vanilla essence	1/2 spoon
sugar	3/4 cup

Preparation

Pre heat the oven to 180 degrees C for 10 minutes.
Sieve the flour .
Take a big mixing bowl and add curd and sugar and skim well with using whisk.
Add baking soda and baking powder and beat all well.
Keep to rest for 5  minutes until bubble formed on the surface of the  mixture.
Then add oil and  vanilla essence and mix well.
Finally add finely sieved flour and  mix well with spatula and make a smooth paste.
And pour this paste on greased baking pan.
Place it in pre heated oven and bake for 30 minutes on 180 C until top become to brown colour.
Cake is ready to eat with tea...

 Keep in the mind 

Use smell less oil. and better to use sunflower or olive oil.

Test the cake if it is baked correctly.Pick a tooth pick or knife in the center of the baked cake.If edges of pick or knife do not have any particles of cake indicates that cake is baked well.

Use pressure cooker if you do not have oven....

Dry Paneer Potato Kofta Recipe

This is one of the famous paneer recipes and  very tasty snack and easy to prepare ....But high calorie food .This type  of  food prefer to eat occasionally... We can make this kofta as shallow fry also.

Ingredients

paneer	250 grs
potatoes	3
salt	to taste
black pepper powder	1/4 spoon
red chilli powder	1/2 spoon
corn flour	2 spoons
coriander  leaves	few
garam masala powder	1/2 spoon
cashew nuts	10
badam	10
kismis	10
milk powder	1 spoon
oil	for deep fry

Preparation

Grate the paneer
boil the potatoes and peel them and mash or grate them.
Make black papper powder.
Make garam masala powder.
Wash corinader leaves and choped finely.
Make the all dry fruits into small pieces.

Method

1.Take a big mixing bowl.
2.Add grated paneer,mashed potatoes,salt,red chilli powder,pepper powder,garam masala,milk powder,finely chopped coriander leaves and corn flour.
3.Mix all well and make a small balls and flatten them slightly.
4.place the dryfruits pieces in the center and cover the  dry fruits completely and make a ball.
5.Do all balls like this.
6.Take pan and put on the flame and add oil for deep fry.
7.When oil is heated add koftas and fry till become to golden brown colour.
8.Put them in paper napkin for absourb excess of oil...
9.Dry and tasty paneer potato recipe is ready to eat....Enjoy!

Keep in the mind

You can do shallow fry also.
Adding this kofta in tomato gravy and make kofta curry also.
Heating oil is very important.Oil should be in medium heat.Low heating of oil  koftas should absorb oil excessly and become greasy..
Too hot oil makes koftas become golden colour with out proper cooking in side of the koftas..
Add more  corn flour to the mixture if koftas break down while frying them

Children Snacks

• Dry Fruit Dark Chocolate
• Crispy Chicken Pakoda
• Salt Biscuits
• Chocolate Dry fruit Cup Cake
• Gobi Pakoda
• Spicy Boondi Mixture
• Keema Vada(Keema balls)
• Make  a cake with out Bake
• Veg Fried Rice
• Paneer Dum Biryani
• Baby corn Manchurian Recipe
• Egg fried rice preparation

Cake and Bake Recipes

• Chocolate and Dry fruit Cup Cake
• Egg less Vanilla Sponge Cake
• Salt Biscuits
• Make a Cake Without Bake
• Hyderabad Chai Biscuits

Salt Biscuits

 This is simple and basic biscuits preparation process..salt biscuits are more enjoyable  snack item at tea time.Every one even elders also like to eat this type of  biscuits.Try this if  you have any interest...

Ingredients

Maida	2 cups
butter	1/2 cup
backing powder	1 spoon
salt	1/2 spoon
milk	3/4 cup

Preparation

Pre heat the oven to 230 degrees C.
 Take a big mixing bowl.Add maida(all purpose flour),backing powder and salt and  mix all well.
Add butter and mix well.
Add milk little by little and  make a fine dough.
Roll dough out 1/2 inch thick sheat and cut into your wishing size or round shape.

 Place the biscuits on  backing sheat and put it on the pre heated oven and bake until biscuits become to light golden colour..

Salty and tasty biscuits ready to eat....Enjoy!....

Keep in the mind

You can make this biscuits with oven also.
Use sand or salt and pressure cooker.
Place cup of salt on the bottom of the cooker and put a small plate on hot salt and  put biscuits plate or vessel on plate.put the flame sim.
Put flame high until salt or sand become too hot...

Pickles

• Mango Chinna mukkala Avakaya Pickle 
• 
  
•  Pandu Merapakaya Pachchadi(Red chilli pickle)

• Tindoora Avakaya Pickle

• cauliflower Pickle

• Cabbage pickle

• Mango Avakaya(Andhra avakaya)

• Chicken Avakaya pickle

• Prawns pickle

• Natukodi Pickle

Paneer Recipes

• Paneer Butter Masala
• Paneer Capsicum Fry
• Kadai Paneer Dhaba Style
• Paneer Potato Koftas
• Paneer Dum Biryani
• Malai Paneer Kofta Recipe Restaurant Style

Lemon Squash

This is instant juice , very easy to prepare and needs only 3 ingredients but feels energitic and tasty too....Taking lemon can increase our immune system because lemon has vitamin C...
Diabetic people can add sugarless powder instead of sugar.

Ingredients

Lemon juice         1 cup
water                    1 cup
sugar                    2 cups

Preparation

Take a vessel and add water and sugar for making sugar syrup.
Put this vessel on the flame and cook until sugar completely dissolved in the water .then put off the flame and fliter this sugar syrup and allow to cool.
filter the lemon juice also.
Add this juice to sugar syrup  when it completely came to room temperature.
Mix the squash very well.
And pour in dried and clean bottle and kept in the freezer.
For making lemon juice  add 2 to 3 spoons of lemon squash and add 200 ml water and ice cubes and mix all well. and drink this instant juice in the hot summer....enjoy!

Keep in the mind

If you like adding salt then add pinch of salt at the time of making lemon squash.
some people like to add cardamom powder also.

Pudina(Mint leaves) Rice Recipe

This  recipe is also called green rice recipe...very healthy one because of  adding leafy vegetable  mint leaves.Eating mint leaves we get many health benefits to our body..Preparing this type of recipes we can take high quantity of mint than other mint recipes like mint chutney or mint adding curries.Children may be like this rice because we adding mint paste not leaves.

Ingredients

Mint leaves	1 cup
rice	250 mg
onion	1
red chillies	4
ginger garlic paste	1 spoon
oil	3 spoons
ghee	1 spoon
cloves	3
elachi	1
cinnamon	1 inch piece
cashew nuts	10
soya chuncks	few
water	500ml

Preparation

Wash and soak the rice for 20  minutes.
Wash onion,green chillies and mint leaves.
Take a bowl and add glass of water.And put on the flame.Add soya chuncks when water is boiling and put off the flame.leave for 1 minute and after that squeezed out.
Cut onion into long size pieces.
Take a mixie jar and add 2 green chillies and mint leaves and make a fine paste.

Method

1.Take a thick bottom vessel and put on the flame.
2.Add oil when vessel is heated.After that add ghee also.
3.When ghee is melted add cloves,cinnamon and elachi.fry for 30seconds.
4.Add cashew nuts and fry until they become to golden colour.
5.Add onion pieces and green chillies and fry until onions fried well.
6.Add ginger garlic paste and soya chuncks and  saute for 1 minute.
7.Add mint and green chilli paste and fry for another nearly 2 minutes 
8.add water.When water is started to boiling add salt and stir the water.
9.add soaked rice and stir the mixture once.put the lid and cook until rice become soft.
10.Taste the rice if salt is enough or not.
11.Add some more salt if needed.
12.Add  finely chopped coriander leaves(optional)serve hot.....with raita or any spicy curry ......or  enjoy to eat with this mint rice with out any combination also....

Keep in the mind

Adding ghee is optional.but do not worry about adding this small quantity of ghee.
You can add potato pieces and green peas also.
For more spicy add garam masala  powder.
Adding soya chuncks is optional.

Delicious Rice Dishes

• Egg Fried Rice Preparion(quick and easy way)
• South Indian Style Mutton Biryani
• Hyderabad Chicken Dum Biryani
• Veg Fried Rice
• Paneer Dum Biryani
• Kobbari Talimpu Annam(White coconut rice)
• Pulihora
• Nuvvula Pulihora
• Lemon Rice
• Coconut Rice
• Miryala Pongal
• Curd Rice
• Paramannam(sweet Rice)
• 
  

Gobi pakoda

Most of the people know to  prepare  cauliflower as cauliflower tomato  gravy curry,cauliflower fry,cauliflower mixed veg curry,cauliflower pickle,cauliflower manchuria......
This is very tasty snack to prepare using cauliflower as main ingredient.Cauliflower is very healthy vegetable and we get resistance from eating it.Normally children do not like to eat cauli flower .If we prepare pakodies using cauliflower, they should like to eat like onion pakodies...

Ingredients 

	cauliflower florets 200grs or big bowl red chillies 4 ginger 1 inch garlic 8  cloves corn flour 1 cup maida 1 cup rice flour 1/4 cup suji 3 spoons salt to taste red chilli powder 1/2 spoon turmeric 1/4 spoon garam masala 1/2 spoon coriander leaves few curry leaves few oil for deep

Preparation

Wash ginger and peel the layer and cut into pieces
Remove upper layer of the garlic.
Take cauliflower florets and put them in boiling water for 5 minutes and  after that drain them from water.
Take a mixie jar and add ginger and garlic pieces and dry chillies and make a fine paste adding little bit of water.
Make garam masala  powder.
Wash curry leaves and coriander leaves and cut  them into small pieces.
Take a big mixing bowl and add all flours(corn flour,rice flour,maida),suji,salt,turmeric,red chilli powder,garam  masala,red chilli and ginger garlic paste and finely chopped coriander and curry leaves and mix all well and add water little by little and make pakodi batter consistency.
Taste it if salt and spicy is enough or not.If not add some more salt and garam masala.
Then add semi boiled cauliflower florets and mix well.Apply masala batter to cauliflower florets.

Method

1.Take a thick bottom pan and put on the flame.
2.When pan is heated add oil for deep fry.
3.When oil is hot put the flame in sim and drop cauliflower florets to oil which one is mix with batter .(Just  like pakodi making.)
4.Fry in medium flame and fry until cauliflower florets fried well then  turn them into other side and fry that side also in the  same way.
5.After that remove cauliflower pakodies from oil and put on the kitchen napkin or paper towel for absorb excess of oil.
6.Fry some curry leaves and  slit green chillies in the oil and add them to cauliflower pakodies and mix all well.
7.softy and crispy cauliflower pakodies is ready is eat ...Enjoy !

Keep in the mind

You can add fried onions also.Of course it is optional.
Add red colour for making pakodies to dark  red colour.
Better to avoid adding food colour because it may be spoils our health.so make dry chillies  paste and add it.This will gives good colour to pakodies.

Bhendi fried rice

 This is very easy recipe and tasty one.making masala powder is very important. Adding ground nuts and cashew nuts enhance the tasty of the recipe.semi fried ladies finger 

 Ingredients

ladies finger 1/4 kg rice 1/4 kg oil 3 spoons ghee 1 spoon dry chillies 3 coriander seeds 1/4 spoon cumin seeds 1/4 spoon chana dal 1/4 spoon curry leaves few cashew nuts 10 ground nuts 1/4 cup onion 1 green chillies 4 cloves 2 elachi 1 cinnamon  small piece

Preparation

wash ladies finger with water.Then wipe them with cotton cloth and  spread over cotton cloth to dry for 15 minutes.
Then cut into inch size round pieces.
Soak the rice for 15 minutes then cook in the rice cooker.keep aside.
Wash curry leaves and keep aside.
Cut onions into long pieces.
Split green chillie into 2 long pieces.

Method

1.Take a thickned pan  and put on the flame.
2.Add 1/2 spoon of ghee when pan is heated.
3.add dry chillies,cloves,cardomom, coriander seeds and cashew nuts and fry for 2 minutes. Leave it to cool.
4.then add all ingredients and elachi in the mixie jar and make a fine masala powder.
5.put another pan on the flame. 
6 add oil when pan is heated. When oil is hot add remaining ghee
7.add cumin seeds,chanadal and fry till dal become to golden colour.
8.Then add ground nuts and fry well.add curry leaves. 
9.add onion pieces and green  chillies pieces and fry.
10.then  add dried ladies finger pieces and fry well.
11.add salt and masala powder and mix well.
12.when ladies finger pieces fried well then add  cooked rice and mix all well.
13 . taste it if salt is enough or not if not add some more salt and mix all well.
14.this is very tasty rice..we can eat plainly with out adding any raita or curry....

Enjoy

Keep in the mind

Adding onion is optional.
Masala powder soulld be make at home.do not use ready made powder.
You can add more ground nuts and cashew nuts as per wish....it increases the taste of rice.

Crispy Ladies Finger Fry

Lady finger is very famous vegetable in india especially in andhra it is  placed one of the dish on  meal plate for any occasion.We can prepare many recipes with ladies finger.But Most of the people like to eat lady finger fry.We can add grated coconut or cashew nuts as per our wish.Do not worry if these are not at the time of fry.With out them,  fry also yummy.... 

Ingredients

Ladyfingers       250 grs

Green chillies       5

Oil                           for deep fry

Mustard seeds      1/4 spoon

Dry chillies            2

Cumin seeds          1/4 spoon

Chana dal                1/2 spoon

Ground nuts            1/4 cup

Curry leaves             few

Turmeric                  1/4 spoon

Salt                             to taste

Red chilli powder    1/2 spoon

Garlic                       5 cloves

Preparation

Wash the vegetable  ladyfingers with water.  Each ladyfinger should be wipe with cotton cloth or paper napkin. Then spread 

over on cotton cloth for 20 to 30 minutes for remove dryness.
Then cut them into small round size pieces.
Remove upper layer of the garlic.
wash curry leaves and keep aside.
Cut green chillies into 2 pieces or split them in the middle of the chilli.

Method

1.Take a thickened bottom vessel or pan and put on the flame.
2.Add oil for deep fry when pan is heated.
3.Add  some lady finger pieces when oil is hot.
4.Fry them till they become to dark colour or changing their colour then take them out and keep on the paper napkin for absorb excess of oil.
5.Fry all lady finger pieces like this.Remove this pan from flame.
6.Take another  pan and put on the flame and add 2 spoons of oil when pan is heated.
7.When oil is heated add mustard seeds.fry till they become to splutter.
8.Then add cumin seeds,garlic cloves and dry chilli pieces and fry for 20 seconds.
9.Then add chana dal and fry till they become to golden colour.
10.Then add ground nuts and fry till they change into dark shade.
11.Then add curry leaves and add spitted green chillies and fried lady  finger pieces.
12.Add turmeric,salt and red chilli powder.
13.Mix all well.Taste if salt and spicy is enough or not.If not then add some more salt and red chilli powder.
14.After adding red chilli powder do not fry for long time.Because red chilli powder change the colour of the fry or vegetable pieces.
15.This is  very suitable dish to eat with pappu charu or sambar or any dal varities.....Enjoy.!

Keep in the  mind

Adding onion and  coconut is optional.
If we like, add sliced onion pieces and fry  them well then add fried lady finger pieces.
Finally add grated coconut pieces.
We can add cashew nuts in the place of ground nut also.
There is no need to add more oil for deep fry.
Add only 5 to 6 spoons of oil then add only few lady finger pieces.

When pieces fried well remove them add some more pieces in the same oil.For all pieces in the same oil.

Tindoora Avakaya Pickle

In south india many people have a common habbit to  start to eat rice  with  pickle.We like to prepare pickles mostly with mango...(King of the fruit and seasonal one).This pickle tindura also gives same taste like  mango avakaya  and looks variety also.We can prepare this any season.

Ingredients

tindoora	100 grs
oil	5 spoons
tamarind flakes	3
lemons	1
fenugreek seeds	3 pinches
mustard seeds	1/4 spoon
salt	2 spoons
red chilli powder	2 spoon
turmeric	1/2 spoon
garlic cloves	10
For Seasonings
mustard seeds	1 spoon
chana dal	1/2 spoon
curry leaves	few
dry chillies	2

Preparation

Soak tindoora in the water for 15  minutes to remove gumminess.
After that wipe each tindura with cotton cloth or tissue paper and dry for 15 minutes.
Then cut tindura into small  pieces or your wishing size (round or long slices).
Take a mixie jar and add garlic cloves and make a fine paste.Keep aside.
Add crystal salt and make a fine powder.
Soak tamarind flakes in 1 cup of water. and boil till water reaches above 100 degrees(bubbles forms in the water).cool it.
after that extract  thick tamarind juice using this water.
Take lemons and extract  lemon  juice.

Method

1.Take a thickened bottom vessel and put on the flame.
2.Add fenu greek seeds when vessel is heated.
3.Roast untill fenu greek seeds change their colour into dark and gives nice aroma.This is the indication of the correct roast of fenu greek seeds.Put off the flame.
4.Remove from the vessel and cool it.
5.After that make a fine powder using mixie jar.keep aside.
6.Add mustard seeds and make a fine power also(do not roast ).7.Take a big mixing bowl and add red chilli powder,salt,turmeric,fenu greek power and mustard seeds power.
8.Mix all very well.After that add garlic paste and  mix it also.
9.Then add tamarind pulp or juice and mix well.
10.Taste it if salt,red chilli and tamarind juice are enough or not.
11.If not add some more salt and red chilli power and lemon juice.
12.Add chopped tindura pieces and mix all well.
13.Take a pan and put on the flame and ad d oil when pan is heated.
14.When oil is hot add mustard seeds. fry till they become to startle then add chana dal and fry till become to light  golden colour .
15.Finally add curry leaves and put off the flame.
16.After cooling the seasonings add to the pickle.17.Keep this in air tight container when it is become to room temperature completely.

Keep in the mind

Adding salt and red chilli powder according to your taste.
Best method is do not add total quantity of salt and red chilli powder.
Add little by little according to your taste.
Do not use wet hands and wet vessels and spoons for preparing any pickel.
 Roast only fenugreek seeds not mustard seeds.

Gongura Pappu(Sorrel Leaves Dal) Andhra special

This  recipe is very  famous and traditional one in andhra.We can say gongura is 'The king of green leaf vegetables'. Andhra is very famous for gongura(sorrel leaves).We can prepare many varities using it(sorrel leaves).If we think about gongura ,immediately andhra pradesh name is blinks in our mind.Because andhra is very famous for gongura.....like north india  is famous for roties,tamil nadu is famous for idli sambar...kearala is famous for coconut oil recipes...

Ingredients

sorrel leaves	200grs
onion	1
green chillies	5
tamarind	1 flake
salt	to taste
turmeric	1/4 spoon
red chilli powder	1 spoon
tur dal	75 grs
oil	2 spoons
ghee	1 spoon
mustard seeds	1/4 spoon
cumin seeds	1/4 spoon
dry chillies	2
garlic cloves	5
curry leaves	few

Preparation

Wash tur dal with the water then soak them for 30 minutes.
Wash sorrel leaves in the water(add 1 spoon of crystal salt in that water).Better to soak for 20 minutes in that water.
Wash onion and green chillies and cut the onions and green chillies into medium size pieces.
Wash curry leaves and keep aside.
Remove layer of garlic cloves.

Method

1.Take a pressure cooker and add soaked tur dal and 2 cups of water and cook for 2 whistles.
2.After pressure is completely coming out then open the cooker lid. And mash the dal(coarsely). 3.Take a cooking vessel and add sorrel leaves,onion and green chilli pieces,salt,turmeric,tamarind flake and 3 cups of water and cook till sorrel leaves become so tender.
4.Add coarsely mashed dal and mix all well.
5.Add red chilli powder and cook for 5 minutes.
6.Taste the dal if salt is enough or not.If not add some more salt and mix well.Put off the flame.
7.Take a thick bottom vessel or kadai and put on the flame.
8.Add oil when kadai is heated.
9.After oil is heated add ghee.
10.Add mustard seeds when ghee is melted.
11.Fry mustard seeds when they started to splutter.Then add dry chillies and crashed garlic cloves and fry till garlic cloves turns into brown colour.
12.Add cumin seeds and fry for 5 seconds and  add curry leaves and put off the flame.
13.Add these seasonings to sorrel leaves dal and mix all well.
14.Andhra special sorrel leaves dal is ready to eat with steam rice...Enjoy!....

Keep in the mind

Take special care when we wash the sorrel leaves.Sorrel leaves may have worms.So take care when you add any green leaves to the curry.
Some people like to add tomato also.If you like add tomato and avoid tamarind flakes.
There is one easy and simple step to prepare any dal varities.
Add all ingredients (except salt and tamarind) into the pressure cooker and add water and cook for 3 to 4 whistes.When the pressure is completely coming out from the cooker then open the lid and add salt and tamaind flakes and cook for 2 mintues.Finally add seasoning to this dal.This is very easy dal preparation.But follow this preparation if you do not have enough time to prepare this recipe.
Follow the first preparation for to get more tasty  sorrel dal....

Healthy Multi Grain Flour Making

 We can prepare healthy and energetic multi grain flour at home easily. Making this flour at home we can get hygienic and  pure multi grain atta(with out maida or any other impure ingredients).We can make soft chapaties and pulkas with this flour.

Ingredients

wheat	1kg
finger millet(ragi)	100 grs
green gram(pesalu)	100 grs
oats	100 grs
flax seeds	100grs
dry corn	100 grs
pearl millet(sajjalu)	100 grs
great millet(jonnalu)	100 grs
Barley	100 grs
dry soya beans	100 grs
chana dal	100 grs

Preparation

Clean all ingredients if any small stones are existed in grains.
 Dry all ingredients (except oats )  in hot sun shade for one or two days.
Take a mixie jar and add all ingredients and make a fine power.
For getting fine powder you have to sieve the flour.
This is very healthy flour and good in the taste too.If we take 2 pulkas with this flour regularly ,makes our body strong and heatlhy because we can eat many grains in  our daily diet that gives healthy life (our  healthy ancestors secret ).

Keep in the mind

In winter season we do not get hot sun.In that time we can make the flour after roasting the grains slightly.Only small amount of flour we have to make because roasted grain flour may not be store for long time instead of dried in the sun shade.
We can store many months if we dry the grains properly.
And do not use wet hand to take the flour from the container at the time of preparing dough.

Spicy Boondi Mixture

This is very easy snack item to prepare.Making of this  snack is taken below 20 minutes. Children also feel happy if you add groud nuts or dry fruits and that increase the  tasty also.Adding fried curry leaves gives some nice aroma and tempts us to eat this snack immediately.If you do not like spiciness then avoid to add red chilli powder.That soft boondi also very nice in the taste. 

Ingredients

besan flour	1 cup
rice flour	1 spoon
salt	to taste
red chilli powder	1/4 spoon
curry leaves	few
ground nuts	1/4 cup
oil	for deep fry

Preparation

Take a big mixing bowl.
Then add besan flour,rice flour,red chilli powder(optional) and salt and mix well.Then add water little by little to make boondi batter.
Batter consistency should be like thin(not watery).If you leave the batter with spoon ,batter should be feel down drop by drop.
Wash the curry leaves.

 Method

1.Take a kadai or thickened bottom vessel and add 2 spoons of oil.
2.When oil is heated add curry leaves and fry for 30 seconds and remove them and keep aside.
3.Add ground nuts and fry till they change the colour then remove from the oil.Keep aside.
4.Pour some more oil for deep fry and put the flame on high.
5.Take a boondi laddle(boondi maker)  and pour some batter on it and place it over the kadai.
6.Boondi laddle has some holes so batter feel down into the oil by drop by drop.
7.Add batter only when oil is very heated.
8.Batter drops pop up from the oil and fry for 2 minutes.
9.Remove them from the oil and do like this remaining batter also.
10.Add this boondi on kitchen paper napkins for absorb excess of oil.
11.Take a mixing bowl and add fried ground nuts,curry leaves and boondi and mix all well.
12.Easy snack item spicy boondi is ready to eat with any sweet ...Enjoy!.....

Keep in the mind

Making the batter is very important.Batter should not be like very thick or very thin.Batter should not be like watery(thin) or pakodi batter(thick).
Just like dosa batter and consistency is little bit thin than dosa batter.
Add batter when oil is very heated.  If you Add the  batter When  oil is not heated ,batter is not pop up from the oil and boondi shape is not forms properly. 

Gongura Chutney Andhra Special

This is andhra special food item.Every one likes to eat this chutney with steam rice.This is very easy and traditional recipe.For this chutney preparation we should use mortar and pastle instead of mixie. Adding raw onion pieces increases the taste of the chutney.Of course adding onion pieces is optional.We can get health benefits from eating sorrel leaves and this is not preserved  sorrel leaves pickle.That preparation is totally different.This is regular chutney and eat this chutney with dosa(atla thaddi attu) also.

Ingredients

sorrel leaves	200grs
green chillies	25 grs
ginger	1
cumin seeds	1 spoon
salt	to taste
oil	4 spoons
onion	1
tamarind	1 flake

 Preparation

Wash sorrel leaves in the salt water and wash onion and green chillies also.
Cut onions into small pieces.
Cut each green chilli into 2 pieces.
Remove upper layer of garlic cloves

Method

1.Take a thickened bottom vessel and put on the flame.
2.Add 1 spoon of oil.When oil is heated add green chilli pieces and fry for 2 to 3 minutes till green chillies are fried well.
3.Remove green chillies from the oil and keep aside.
4.Add 2 spoon of oil and when oil is heated add sorrel leaves and cook for some time(nearly 20 minutes).
5.After some time water is coming from the sorrel leaves.Then add tamarind flake and cook till water is completely evaporated.
6.After some time oil is coming from the leaves.Then put off the flame.keep to cool .
7.Take a mixie jar and add fried green chillies,salt,cumin seeds and garlic cloves and make a smooth paste.
8.Take a  mortar and add green chilli paste and cooked sorrel leaves and tamarind flake.
9.Make a fine paste using pestle.
10.Finally  add  finely chopped onion pieces and taste the chutney if salt is enough or not.
11.If not add some more salt and mix all well.
12.Tasty  sorrel leaves chutney is ready to eat with hot rice.....

Keep in the mind

We can  make this chutney using mixie instead of  mortar.
But making this chutney with mortar gives different taste. Mixie makes the chutney fine paste..This is not gives nice taste and texture.In mortar we do  not make a fine paste.semi pasted sorrel leaves gives good taste as well as nice texture.
If you like seasonings you  can add seasoning(mustard seeds,urad dal or chana dal and curry leaves) also.

Onion Pakodi Andhra Style

This is very tasty snacks in rainy  season or when the climate become cool.Eating hot  crispy  onion pakodies while watching the beautiful climate or favourite T.V show...That enjoyment is different....This ginger onion crispy pakodi is very famous in andhra and naturally many people prepare this one on evening section when children coming back to school...Nice snacks for kids...

Ingredients

besan flour	1 cup
onion	2
green chillies	6
ginger	1 inch pieces
suji	5 spoons
salt	to taste
oil	for deep fry
rice flour	2 spoons

Preparation

Wash onions,green chillies and ginger and cut onions into long slices and cut green chillies into small pieces.

Peel ginger and wash once again and cut into small pieces.

 Method

1.Take a big  mixing bowl and add onions,green chilli pieces and ginger pieces and mix all well.Then add 1 spoon of oil and add suji and mix well.

2.Add besan flour,rice flour and salt and  mix well and add water little by little to make pakoda batter.

3.Taste the batter if salt is enough or not.If not add some more salt and mix well.

4.Take kadai  and put on the flame.

5.Add oil for deep fry.Put the flame on high till oil is heated.

6.When oil is heated reduce the flame and take a little portion of batter and place it in the heated oil and fry till they become to  golden colour.

7.Remove this pakodies from oil and place them on the paper napkin for absorb excess of oil.

8.This onion pakodi is good snacks and nice combination to eat with tomato sauce.....

Keep in the  mind

We can make besan flour at home.Take chana dal  and make a fine powder using mixie or blender.Sieve it to get fine flour.

Adding suji and rice flour makes the pakodi crispy and tasty too.

Add more onion pieces for  making of this pakodi.

If children donot like ginger you can add  coarse paste of ginger and green chilli pieces also.

Kova Coconut Laddu

This laddu taste is different  from normal laddus. Very tasty and  easy to preparing sweet item.Adding dry  fruits and elachi powder is optional.But fried dry fruits increases the taste of the recipe.Use only cream milk and fresh grated coconut.This laddu taste is resembles like basundhi and creamy ice cream taste..If you start to prepare this sweet you will diffinetly like to prepare this one frequently.

Ingredients

grated coconut	1 cup
jaggery	1 cup
elachi	2
dry fruit pieces	few
Cream milk	1/2 liter
sugar	200 grs
ghee	2 spoons

Preparation

Grate the coconut.
Mash the jaggery.
Make elachi  powder.
Cut the dry  fruits into small pieces.

Method

1.Take a cooking vessel and put on the flame.
2.Add jaggery pieces and some water(1/4 cup) and boil till jaggery is completely dissolved in the water.
3.Then add  grated coconut and stir well and cook for 10 to 15 minutes.
4.Add elachi powder and stir well.Put off the flame.
5.Take a any other cooking vessel and add cream milk and boil.
6.Boil till milk become to thick(around 20 to 30 minutes)then add sugar and mix well.
7.Finally add dry fruit pieces and ghee and grated  and jaggery mixture and mix all well.Put off the flame.
8.Keep to  cool .
9.When the mixture  coming to the room temperature take a small portion and make laddu shape or your wishing shape.
10.Put cashew nut on top of the laddu.
11.This is very tasty laddu...Enjoy to eat in some special occasions or on festival days....All the best.

Keep in the  mind

We can fry the dry fruits before adding in the  mixture.
Fry the dry fruits in ghee, gives good taste.
Add fresh coconut, not frozen one.
Add cream milk only.Low fat milk does not gives the taste as well as milk does not become to thick.
This is high calorie food.