HAPPY VINAYAKA CHATURTHI TO ALL.

MAIDA CHEGODILU

MAIDA - 1 CUP

BUTTER - 2 TBSP

COOKING SODA - 1 TSP

RED CHILLI POWDER - 1 TBSP

JEERA POWDER - 1 TSP

SALT - AS REQ.

OIL - TO DEEP FRY

TAKE A BOWL ADD MAIDA AND BUTTER.MIX WELL.NOW ADD SALT,COOKING SODA,RED CHILLI POWDER,JEERA POWDER AND AGAIN MIX WELL.NOW ADD WATER AND MAKE DOUGH TO CHAPATI DOUGH CONSISTENCY.SOAK DOUGH FOR 1 HOUR.NOW MAKE CHEGODILU AND DEEP FRY IN HOT OIL.

PANEER KURMA

PANEER(CUT INTO CUBES,IF IT IS FRESH ADD AS IT IS OTHERWISE FRY AND ADD) - 1 CUP
ONIONS,TOMATOES(CHOPPED) - 2 EACH
CLOVES - 2 NOS
CARDAMOM - 2 NOS

CINNAMON-1 INCH
CASHEW PASTE - 2TBSP
RED CHILLI PASTE(SOAKED IN WATER FOR 1/2 HR THEN PASTE ADDING LITTLE WATER) - 1 TBSP
SALT - AS REQUIRED
CUMIN SEEDS - 1 TSP
OIL - 3 TBSP
CORIANDER SEEDS POWDER  - 1 TSP
GARAM MASALA POWDER - 1/2 TSP
RED CHILLI POWDER - 1 OR 1/2 TSP
TOMATO SAUCE - 1 TBSP
WATER - 1/2 CUP

PUT OIL IN KADAI ADD CLOVES,CARDAMOM,CINNAMON,CUMIN SEEDS FRY FOR 2 MIN. THEN ADD ONIONS FRY UNTIL IT BECOMES GOLDEN BROWN AND ADD TOMATOES FRY TILL IT COOKS.ADD CORIANDER SEEDS POWDER,GARAM MASALA,RED CHILLI PASTE,RED CHILLI POWDER,SALT,WATER FRY FOR 2 MIN. THEN ADD CASHEW NUT PASTE,PANEER,TOMATO SAUCE.IF NEEDED,ADD LITTLE MORE WATER,COOK FOR 5-10 MIN.TASTES GOOD WITH CHAPPATI,PARATHA AND KULCHA.

PEPPER VADA

URAD DAL/MINAPAPPU - 1 CUP
BENGALGRAM / PACHISENAGAPAPPU - 1/2 CUP
GINGER-1 INCH

GREEN CHILLIES - 6 NOS (AS PER TASTE)
JEERA-1/2 TSP
PEPPER-1 TBSP
CORIANDER LEAVES (CHOPPED) - 1 TBSP
SALT - AS REQUIRED
OIL - FOR FRYING

SOAK DALS FOR 2 TO 3 HRS AND GRIND IT TO MASALA VADA DOUGH CONSISTENCY.THEN GRIND REMAINING INGREDIENTS AND ADD IT TO VADA PASTE.TAKE A PLASTIC SHEET AND MAKE SMALL VADA PUT A HOLE IN THE MIDDLE AND DEEP FRY IT IN OIL.

ALOO SEV

BOILED & MASHED POTATOES - 1/2 CUP
BESAN - 1 CUP
SALT,RED CHILLI POWDER - AS REQUIRED
OIL(DON'T HEAT) - 1 TBSP
WATER-AS REQUIRED

BOIL POTATOES IN A VESSEL AND DRAIN WATER AND COOL IT DOWN.THEN PUT POTATOES IN MIXIE (NO NEED OF WATER)AND MAKE PASTE,TRANSFER IT TO A BOWL THEN ADD BESAN,SALT,RED CHILLI POWDER,OIL AND MIX WELL TO SEV DOUGH CONSISTENCY,IF REQUIRED ADD LITTLE WATER.THEN HEAT OIL IN KADAI,PUT DOUGH IN SEV MOULD AND FRY IN HOT OIL UNTIL GOLDEN BROWN COLOUR.

SET DOSA

RAW RICE - 4 CUPS
POHA/ATUKULU - 2 CUPS
URAD DAL/ MINNAPPAPPU - 1 CUP
SALT - TO TASTE

SOAK RICE,URAD DAL FOR 6 HRS AND POHA FOR 1HR.GRIND THESE TO A SMOOTH PASTE AND ADD SALT.FERMENT THE BATTER OVERNIGHT.HEAT TAWA AND POUR A LADDLE OF BATTER.DO NOT SPREAD.SERVE WITH POTATO SAAGU OR POTATO CHANNA SAAGO.

CUSTARD HALWA

CUSTARD POWDER - 1 CUP

MILK - 1 CUP (BOILED AND CHILLED)

SUGAR - 1/2 CUP + (ADD 2 MORE TBSP)

WATER - CUPS

TAKE A KADAI AND ADD WATER,CUSTARD POWDER,MILK AND SUGAR AND MIX WELL.NO LUMPS SHOULD FORM.NOW PUT KADAI ON STOVE AND MIX TILL IT BECOMES SEMI SOLID i.e.,LIKE HALWA CONSISTENCY.PUT THE MIXTURE IN GHEE GREASED PLATE AND MAKE IT TO COOL DOWN.THEN PUT THE PLATE IN DEFRIDGER FOR 4 HRS.THEN CUT INTO PIECES AND SERVE COOL.