CORN WAFFLE BOWL CHAT

INGREDIENTS:

1. Sweet corn kernels-1 can
2. Butter-1/8th ts
3. Salt-to taste
4. Black salt-1/8th ts
5. Chat masala-1/8th ts
6. Pepper powder-1/8th ts
7. Waffle bowls-2(available in grocdery stores)
8. Coriander leaves

METHOD:


ANDHRA RUCHULU- CORN WAFFLE BOWL CHAT

1. Heat butter in a wok and add the corn kernels,toss well and cool it
2. Now add required amount of  powders and mix
3. Transfer the mix into waffle bowls and serve immediately
4. This snack item attracts kids 

TOMATO RICE

INGREDIENTS:

1. Chopped roma tomato-1/2 cup
2. chopped onion-3 tbs
3. Chopped green chilis-6
4.  bamathi rice-3 cups
5. Vangi bath masala iyengar-2 ts
6. Salt-to taste
7. Lemon juice-4 ts
8. Coriander leaves-3 tbs
9. Oil-2 tbs
10. ghee-1 ts

ANDHRA RUCHULU-TOMATO RICE

METHOD:

1. Cook basmathi rice cool and set a side,mix properly to separate the cooked grains
2. heat oil and ghee in a wok add green chilis and onion fry till onion turns pink
3. add tomato and little water cook till soft
4. Add vangi bath masalapowder,salt and rice mix properly till masala mix coats to the rice
5. sprinkle lemon juice and coriander leaves
6. Serve hot with raitha

RED RADISH FRY

As  we all know that radish purifies the blood and  also helps to prevent stones from the kidneys.so both are the important elements for maintaining good health.But because of its pungent smell lot of people avoid this vegetable.So try to know the more facts about vegetables and consume them very often.Here the white radish  which we get in Indian stores are very big and tastes more pungent and also more fibre consistency( but in  India we get tender radishes with mild pungent smell).so I use Red radishes which we get from local grocery stores.If you are more satisfied with the white radish try to use it.I am posting a very simple recipe with only few ingredients and less oil.the recipe in detail as follows.

INGREDIENTS:

1. Red radish finely chopped-1 cup
2. Green chili paste-1/2 ts
3. Salt-to taste
4. Turmeric-pinch
5. Oil-1 ts
6. Urad dal-1/2 ts
7. cumin mustard-1/2 ts

ANDHRA RUCHULU-RED RADISH FRY

METHOD:

1. Heat oil in a pan add dal and  seed when they turn brown add the chopped radish pieces and fry till soft and crunchy
2. Add alt and green chili paste fry for 2 more minutes and serve as a side dish with steamed rice

INSTANT ONION PULIYODARE RICE

INGREDIENTS:

1. Basmathi Rice-3 cups
2. Onion chopped length wise-1/2 cup
3. Slitted green chili's-5
4. Dry chili's -3
5. Peanuts-2tbs
6. Cashew nuts chopped-1 tbs
7. MTR pulihora mix powder-2 tbs
8. Oil-2 ts
9. Ghee-1 ts
10. Curry leaves-4
11. Chanadal uraddal-1ts
12. Cumin mustard-1ts

ANDHRA RUCHULU-INSTANT ONION PULIHORA



ANDHRA RUCHULU-ONION PULIHORA

METHOD:

1. Cook basmathi rice cool and mix well with hands to separate the grains
2. Heat oil in a pan add dals,seeds,nuts fry till brown
3. Add curry leaves red and green chili's fry well
4. Now add onion and fry till golden brown
5. Finally add puliodare mix powder cooked rice and mix well
6. Add little salt if needed
7. Sprinkle lemon juice and mix well
8. Serve hot

VANGI BATH-(BRINJAL RICE-KARNATAKA CUISINE)

INGREDIENTS:

1. Small size purple brinjals-6
2. Onion chopped length wise-1 small
3. Green chilis chopped-2
4. Cooked basmathi rice-2 cups
5. Oil-1 tbs
6. Cumin mustard-1/2 ts each
7. Uraddal and chena dal-1 ts each
8. Hing-pinch

VANGIBATH MASALA INGREDIENTS:

1. Chenadal-2 ts
2. Dry coconut-2ts
3. Cinnamon 1/2 inch stick
4. Cloves-2
5. Dhaniya powder -1 ts
6. Poppy seeds-1/2 ts
7. Roasted peanuts-1tbs
8. dry chilis-2
9. Salt-to taste
10. Garlic pod-1
11. Oil-1/2 ts

METHOD:

ANDHRA RUCHULU -VANGI BATH 

• Roast all ingredients with little oil to light brown color except salt and garlic
• Cool and make fine powder

METHOD TO MAKE VANGI BATH

1. Cook basmathi rice cool and set a side
2. Make plus mark with knife on the brinjals
3. Heat oil in a pan add cumin mustard and dals fry till brown
4. Now add hing onion chilis and fry till onion turns to light brown colour
5. Add brinjals and saute for a minute add little water close lid and cook till soft
6. when after evaporates and brinjals get cooked add blended masala powder salt and cooked rice
7. mix well and serve with raitha

IVYGUARD TOKKU/DONDAKAYA PACHADI-TRADITIONAL ANDHRA RECIPE

My mom makes this chutney as a side dish for roti and steamed rice .This recipe is so simple and tasty with few ingredients
INGREDIENTS:

ANDHRA RUCHULU-IVY GUARD TOKKU

1. Ivy guard chopped/దొండకాయ  ముక్కలు -1/2 cup
2. Green chilis-3
3. Dry coconut powder-1 tbs
4. garlic pod-1
5. salt-to taste
6. cumin mustard-1 ts
7. Cumin-1/8th ts
8. Oil-2 ts
9. Curry leaves-2 chopped

METHOD:

• Heat oil in a pan add chopped ivy guard green chilis and little water close lid cook till done
•  Now pick the green chilis add coconut powder salt garlic pod cumin and blend to paste,add ivy guard pieces and just crush with pulse
• tasty ivy guard chutney is ready to serve
• goes well with chapathi and steamed rice

GOBI SPRING FRITTERS/CRUNCHY CAULIFLOWER SPRING ONION FRITTERS

Crunchy cauliflower spring onion fritters are perfect starter item for a party or any occasion.For the regular fritters I changed little different to make the fritters more tasty.Sending to jagrutidhanecha event-celebrate-diamond ans priya celebrate-olympic-games-event
INGREDIENTS:

1. Maida/All purpose flour-1/2 cup
2. Chick pea flour-1/2 cup
3. Corn starch-1/4th cup
4. Gobi florets-2 cups
5. Spring onion greens finely-2 stems
6. Finely chopped curry leaves-1 tbs
7. Crushed black pepper corns-1/8 th ts
8. Tandoori masala powder-1/4th ts
9. Ginger garlic paste-1/2 ts
10. Salt -to taste
11. Oil-for deep frying

ANDHRA RUCHULU-CAULIFLOWER SPRING FRITTERS

PREPARATIONS:

Combine all flours,spring onion greens,curry leaves ,powders salt and required amount of water and  mix properly to form a nice batter of pouring consistency

1. Dip the florets in the batter and fry till done
2. Place the fritters on the paper towel to absorb excess oil
3. Serve hot with tomato ketchup

SHAHI ARVI-RICH MOGHLAI VEGETARIAN ARVI GRAVY

Moghlai recipes are very famous both veg and non veg,I am sharing Shahi Arvi (Arvi cooked in rich gravy .Sending to  priyacelebrate-olympic-games-event and  jagruti annoucement.The recipe in detail as follows

1. Boiled arvi-10
2. Thick curd-1/2 cup
3. Brown onion paste-2 tbs
4. Cashew paste-3 tbs
5. Ginger garlic paste-1 ts Kasuri methi-1 ts
6. Tomato puree-1 cups
7. Garam masala powder-1/2 ts
8. Chili powder-1/2 ts
9. Salt-to taste
10. coriander leaves-2 tbs
11. Malai-2 ts

preparations:

ANDHRA RUCHULU-SHAHI ARVI

• boil arvi remove skin deep fry in oil and set a side
• In a bowl mix curd,masala powder,chili powder little salt and marinate arvi in this mixture for 15 minutes
• Fry onions in 2 ts of oil and make thick paste-this is called brown onion paste
• Soak cashews in water for 1 hour ad make fine paste
• Boil tomatoes in water remove the skin and blend it to fine puree

METHOD:

1. Heat oil in a pan add brown onion paste,ginger garlic paste fry well add tomato puree cashew paste cook for 5 minutes or till oil separates stir with a spatula in mean while to avoid sticking of the gravy to the pan
2.  now add the marinated mixture salt kasuri methi and cook for 5 more minutes
3. Now transfer it to a serving bowl and garnish with leaves and malai
4. can be served with rice dishes and rotis

MATAR BHAJI PAV

This recipe is little different from the regular pav bhaji,the bhaji is made with dried peas and served with sandwich breads and salad topping..Sending to priyacelebrate-olympic-games-event and jagruti annoucement.The recipe in detail as follows

INGREDIENTS

1. Sandwich breads-8
2. Butter-2 ts
3. Raw onion-1/2 cup
4. Coriander leaves-1tbs
5. Mint leaves-2 tbs
6. Sev-1/2 cup
7. Tomato ketchup-1ts
8. Dried green peas soaked and boiled-1/2 cup
9. Boiled potato-1/2 cup
10. Finely chopped onion-2tbs
11. Finely chopped cilantro-2tbs
12. Finely chopped tomato-1/2 cup
13. green chilis chopped-1tbs
14. Ginger garlic paste-1ts
15. red chili powder-1ts
16. garam masala-1/2 ts
17. turmeric-1/4th ts
18. Salt-to taste
19. Oil-2 ts

ANDHRA RUCHULU-MATAR BHAJI PAV

ANDHRA RUCHULU-MATAR BHAJI PAV

METHOD:

1. Soak peas overnight in water and cook along with potatoes
2. Heat oil in  a pan add ginger paste and onion chilis cook till onion turns pink
3. Now add tomatoes cook till soft add peas and potato
4. Fry for 2 minutes add tamarind paste,turmeric,chili powder garam masala and some water
5. When water boils sprinkle coriander leaves

• Now grease tawa with butter and roast the sandwich breads both sides
• In a serving plate place the roasted sandwich breads and put some matarbhaji covering the bread
• Sprink salad mix(in a bowl add onion,coriander,mint,limejuice mix  well)
• Top with sev and tomato ketchup and serve
• Tasty matar bhaji pav is ready to serve

GREEN PEAS PARATHA

INGREDIENTS:

1. Frozen green peas(Indian peas)-1 pack
2. Finely chopped onion-2 ts
3. Sesame seeds-1 tbs
4. Coriander leaves-2 tbs
5. mint chopped-1 ts
6. cumin-1/2 ts
7. Kalonji-1/4th ts
8. Chik pea  flour-2 tbs
9. Oil-1tbs
10. Salt-to taste
11. Green chili paste-1 ts
12. Lemon juice-2ts
13. Wheat  flour-2 cups

ANDHRA RUCHULU-PEAS PARATHA

METHOD TO MAKE PEAS FILLING

1. Blend peas to fine paste
2. Heat oil in pan add seeds and hing
3. Add onion fry till it turns to pinkish colour
4. add peas and chili paste fry till raw smell is gone
5. Add besan and cook till done
6. Finally add salt coriander leaves and lime juice
7. cool and make balls

METHOD TO MAKE PARATHA:

1. In a bowl mix wheat flour,little salt water and mix
2. Make fine dough and cover with lid set a side for 30 minutes
3. Now divide the dough into portions
4. Take each ball press and stuff with peas ball cover and roll the paratha
5. Fry on tawa with little oil both sides and serve

BROCCOLI FRY-SIMPLE SIDE DISH

INGREDIENTS:

1. Broccoli crowns-1 cup
2. Oil-1tbs
3. Salt to taste

ANDHRA RUCHULU-BROCCOLI  FRY

METHOD:

1. Heat oil in a pan add the florets saute till golden brown and serve

KANCHIPURAM UPMA-SOUTH INDIAN BREAKFAST

INGREDIENTS:

1. Suji/semolina-1 cup
2. Chopped onion-1/4th cup
3. chopped green chilis-1 tbs
4. Fresh grated coconut-1/4th cup
5. Coriander leaves-1tbs
6. Minced ginger- ts
7. Crushed black pepper corns-1/2 ts
8. Milk-1/4th cup
9. Water-3 cups
10. Oil-2ts
11. Ghee -1 tbs
12. Kaju/cashewnut-10
13. Peanuts=2 tbs
14. cumin mustard-2 ts
15. Urad chenadal-1 ts each
16. Curry leaves-4

ANDHRA RUCHULU-KANCHIPURAM UPMA

METHOD:

1. Heat oil and ghee in a container
2. Add cumin mustard dals curry leaves peanuts and cashews when they turn light brown add chilis and ginger saute for a minute add onion and cook till the onion turns pink
3. Add coconut and saute for a minute now add milk water salt and coriander leaves
4. When water starts boiling add ravva and mix continuously with another hand to stop lumps
5. Cook till done enjoy with peanut redchili chutney or any pickle of your choice

INGREDIENTS FOR PEANUT RED CHILI CHUTNEY:

1. Roasted peanut powder-1/2 cup
2. Roasted chenadal powder-1/4th cup
3. Fresh redchilis-2
4. Garlic pod-2 coriander leaves-1tbs
5. Mint leaves-3
6. Salt-to taste
7. Tamarind paste-1ts

METHOD:

1. Ina jar mix all ingredients  with some water blend in pulse mode until the mixture turns to chutney consistency

TOMATO EGG KURMA

This is a simple recipe with ingredients.Yesterday I bought sakthi egg masala spice powder from Indian groceries .I used this masala for making the curry .it really came out tasty.the recipe in detail as follows
INGREDIENTS:

1. Boiled eggs-3
2. Roma tomatoes-3
3. Chopped onion-2 tbs
4. Finely chopped coriander leaves-2 tbs
5. Slitted green chilis-4
6. Frozen coconut-4 tbs
7. Shakti egg masala-2 ts
8. salt-to taste
9. Oil-3 tbs
10. Cumin mustard-1 ts

PREPARATIONS:

• Remove shell from egg make scars with knife and fry till golden brown with 1 tbs oil.Fry all the eggs and set a side
• finely chop tomatoes and set a side
• Blend coconut with some water to fine paste

METHOD:


ANDHRA RUCHULU-TOMATO EGG KURMA

1. Heat oil and add cumin mustard when mustard pops add onions slitted chilis fry for 2 minutes
2. add chopped tomato fry for 2 minutes and add some water
3. when water comes to boil add fresh coconut paste
4. Now add shakti masala or any masala of your choice and some salt
5. Finally add eggs and cook till oil separates
6. Garnish with coriander leaves and serve with steamed rice or parathas

DAHI WADA

INGREDIENTS:

1. Fried wada-2
2. Beaten curd-1 cup
3. Mint-1 tbs
4. Coriander leaves chopped-2 tbs
5. Oil-1 tbs
6. Dry chilis-4
7. Curry leaves finely chopped-1 ts
8. Cumin mustard-1ts
9. hing-2 pinches
10. kara sev-4 tbs
11. Roasted cumin powder-1/2 ts
12. Red chili powder-1/8th ts
13. Salt-to taste
14. Black salt-1/8th ts

PREPARATIONS:

1. Beat curd add little water and mix add little chili powder,salt,cumin powder ,little black salt and mix well
2. Soak the wada in water at least two hours
3. Heat oil in a pan add cumin mustard and curry leaves fry well add dry chilis and hing cook till chilis turn Little brown immediately add to curd mix

METHOD:


ANDHRA RUCHULU-DAHI WADA

1. In a serving bowl place the squeezed wadas pour the curd mix
2. Sprinkle coriander leaves mint leaves
3. Sprinkle black salt roasted cumin powder,red chili powder and salt
4. Garnish with kara sev and serve

ANDHRA THALI -8

Hi all here comes the week-end andhra thali.the menu includes

• Mango cauliflower pachadi(pickle with mango and cauli flower)
• Tomato vamu charu(Tomato soup  flavoured with carom seeds)
• Dondakaya kobbarikaram vepudu(Fried ivy guard mixed with coconut spice mix)
• Tomato beerakaya curry(Tomato ridge guard curry)

1. Mamidikaya cauliflower pachadi:

INGREDIENTS:

1. Green mango pieces skin peeled and chopped-1 cup
2. Grated cauliflower florets-1/2 cup
3. Red chili powder-2 1/2 ts
4. Roasted cumin fenugreek powder-1/8th ts
5. Turmeric-1/8th ts
6. Chopped garlic pods-3 tbs
7. Salt-to taste
8. Oil-1 tbs
9. Cumin mustard-1 ts
10. curry leaves chopped-1ts
11. Hing-2 pinches

METHOD:

1. Heat oil in a pan add cumin mustard curry leaves and hing
2. add garlic and fry till brown
3. add veggies and fry for 2 seconds
4. and close lid and cook till soft,stir in middle to avoid burning
5. add powders and salt
6. Mix and serve

 2.TOMATO VAMU CHARU INGREDIENTS:

1. Tomato can-1
2. Rasam powder-1/2 ts
3. Tamarind paste-3 ts
4. carom seeds crushed-1/2 ts
5. dhaniya powder-1ts
6. garlic crushed-1 ts
7. Onion chopped-2 ts
8. Oil-2 ts
9. cumin mustard-1 ts
10. Mustard cumin-1ts
11. coriander leaves-3ts

PREPARATIONS:

• Blend carom seeds tamarind paste and dhaniya powder with little water and set a side

METHOD:

1. heat oil in a pan add seasoning
2. now add garlic paste fry well
3. add tamarind liquid and bring to boil
4. Add tomato sauce water and salt
5. Boil well ,garnish with coriander leaves and serve

ANDHRA RUCHULU-ANDHRA THALI-8

    3. DONDAKAYA KOBBARI VEPUDU INGREDIENTS

• Ivy guard pieces-2 cups
• Kaju/cashews-3ts chopped
• Peanuts-2 tbs
• Garlic-1
• Coconut dry-1 tbs
• red chil powder-2 ts
• Salt-to taste
• Garam masala powder-1 ts
• Peanut powder-2ts

PREPARATIONS:

• blend all powders and garlc ,salt to fine powder
• Roastbkaju in ghee and setba side
• Deep fry dondi pieces and set a sde

METHOD:

1. heat oil in a pan add cumin mustad and uead dal fry tll dal turns brown
2. Now add fried dondi and the blede powder
3. adjust salt and serve

INFREDIENTS FOR TOMATO BEERAKAYA

• Ridge gard pieces skin pealed and chopped-1/2 cup
• chopped tomato-1
• chopped onion-2 tbs
• Kura karam-1 ts
• Salt-to taste
• Oil-1tbs
• Cumin mustard-1 ts
• Curry leaves-4
• Ginger garlic paste-1ts

METHOD:

1. Heat oil in a pan and make seasoning
2. add ginger garlic paste and fry
3. add ridge guard pieces  onion and cooK for 2 minutes
4. add tomato and cook till soft
5. add powders and salt
6. serve with rice

MENTHUKURA KUDUMULU(GRANDMAS RECIPE)

Menthikura kudumulu (steamed rice flour noodles seasoned with fenugreek leaves) a traditional recipe made in few homes of telangana region.This time i am very happy as I am sharing all traditional and very old recipes becase atlest the future generations should know about the making of  traditional recipes. This  recipe     is also grand maa's recipe which is very tasty and simple which involves simple procedure.Sending this to srivallis   30-minutes-mela.The recipe in detail as follows

1. Menthukura/fresh fenugreek leaves-1 bunch
2. Rice flour2 cups
3. Onion chopped-1/2 cup
4. Green chili paste-1 ts
5. Roasted sesame seed powder-3 tbs
6. Chopped garlic-3 tbs
7. Cumin-1/2ts
8. Cumin mustard-1 ts
9. Oil-2 tbs

PREPARATIONS:


ANDHRA RUCHULU-MENTHIKURA KUDUMULU(GRANDMA RECIPE)

ANDHRA RUCHULU-MENTHIKURA KUDUMULU(GRANDMA'S RECIPE)

1. In a bowl mix rice flour,some salt,cumin and add enough hot water mix with spatula cool and knead to a soft dough
2. Take idli maker and grease with oil, and now put the rice dough in muruku maker and press in this idli maker.steam them like regular idlis and cook till done
3. Cool and make into small pieces

METHOD:

1. Heat oil in a pan add cumin mustard urad dal and cook till brown
2. add garlic and fry till brown now add onions cook till it turns translucent
3. Add methi leaves and cook till done
4. Add the steamed rice pieces and mix well
5. finally add roasted sesame seed powder mix and serve

ANDHRA RUCHULU-ENTHI KURA KUDUMULU WITH SPICY SESAME POWDER

Another variation with SPICY SESAME SEED POWDER/KARAPU NUGULA PODI:

the basic making of kudumulu is same but the difference is we make sesame seed masala,which we add instead of plane sesame seed powder
The ingredients for the asala are as follows

1. Roasted sesame seeds-1/4th cup
2. Cumin-1/2 ts
3. Garlic pod-1
4. Red chili powder-1ts
5. Salt-to taste

Blend to fine powder.add this as per your spice you prefer you can also serve this with plane rice

BOTTLE GUARD RICE FLOUR PARATHA(GRAND MOTHERS RECIPE)

Some food items are famous regionally we call this paratha as sorakaya ulligadda appalu made with rice fllour .We make other items like kudumulu,ulligadda appalu,talikalu,rayalu prayanam all traditional breakfast items in few homes of telangana region.I posted all these items in my previous entries.These are popular and 100 yrs old recipes .People who prefer traditional items can opt for these recipes as our great grand mothers has got unique recipe formula which is quality in taste wise and also health wise.rice is rich in carbohydrates and gives enough energy to complete our work without straining quickly.Ok coming to this tasty and traditional recipe the procedure as follows
INGREDIENTS:

1. Rice flour-2 cups
2. Peeled and grated bottle guard-1/2 cup
3. Coarse paste of onion-1/2 cup
4. Finely chopped curry leaves-2 ts
5. finely chopped coriander leaves-2 ts
6. Roasted sesame seeds-2tbs
7. Ginger garlic paste-1 ts
8. Salt-to taste
9. green chili paste-2 ts
10. Oil

ANDHRA RUCHULU-SORAKAYA ULLIGADDA APPALU

METHOD:

1.  In a bowl mix all ingredients and add required amount of hot water and make a soft dough
2. now divide the dough into small proportions
3. Take each place in between greased plastic sheet and press in the tortilla maker
4. Now make holes with finger and pierce the fork on paratha to make small holes.As it helps the paratha to spread oil evenly and cook to golden brown
5. Slowly lift the paratha and roast both sides on tawa by applying little oil till golden brown

PALAK MOONGDAL CURRY-PALAKURA PESARA PAPPPU

INGREDIENTS:


ANDHRA RUCHULU-PALAK MOONDAL CURRY

1. Chopped spinach-1 bunch
2. Chopped onion-3 tbs
3. Moong dal soaked in water-3 tbs
4. Curry powder-1ts
5. Red chili powder-1/4th ts
6. Salt-to taste
7. Dhaniya powder-1/8th ts
8. oil-2 ts
9. Cumin mustard-1 ts
10. Ginger garlic paste-1ts
11. hing -pinch
12. Turmeric
13. Milk-3 ts

METHOD:

1. Heat oil in a wok add seeds and let them crackle
2. Now add ginger garlic paste and fry for few seconds
3. add onion and fry for 1 minute now add the spinach leaves and some water
4. cook till soft now add moongdal and milk  powders and salt
5. Healthy palak moongdal curry is ready to serve

GOOSEBERRY CHUTNEY-USIRIKAYA ROTI PACHADI

INGREDIENTS:

1. Frozen amla-12
2. Green chilis-4
3. Dhaniya seeds/coriander seeds-1tbs
4. cumin seeds-1ts
5. Garlic pod-1
6. Roasted sesame seed powder-3 tbs
7. fresh coconut grated-2 tbs
8. Salt-to taste
9. Oil-1tbs
10. Cumin mustard-1 ts
11. Split urad dal-1 tbs
12. Curry leaves-4
13. dry chilis
14. Hing-pinch

PREPARATIONS:

andhra ruchulu-amla chutney(usirikaya roti pachadi)

1. In a pan add 2 ts oil little water and amla, green chilis close lid cook till amla turns soft
2. now dee seed it and set a side
3. dry roast dhaniya seeds and set a side

METHOD:

1. In a mixi jar combine garlic pod,cooked amla pieces,roasted dhaniya,sesame seed powder,turmeric green chilis,coconut  to a coarse paste
2. heat 3 ts of oil add seeds and let them splutter now add curry leaves dry chilis hing and add to the pickle mix and serve

RAVVA DOSAI RESTAURENT STYLE

Ravva Dosai is one of the popular south indian breakfast item made instantly with few ingredients.Every restaurent has got their own signature recipe.This recipe was shown by  a popular restaurent chef in a cookery show.I tried this recipe and it came out really tasty.the recipe in brief description are as follows

INGREDIENTS:

1. Suji/semolina/sanna ravva-1 cup
2. all purpose flour-1 cup
3. Rice flour -1 cup
4. Finely grated carrot-3 tbs
5. Coriander leaves finely chopped-2 tbs
6. Green chlis chopped-2 ts
7. Minced ginger-1 ts
8. Minced garlic-1 ts
9. Cumin-1 ts
10. Salt-to taste
11. Oil

METHOD:


ANDHRA RUCHULU-RAVVA DOSAI RESTAURENT STYLE



ANDHRA RUCHULU

1. In a deep bowl combine all the ingredients pour water and make a fine batter
2. Let it stay for 10 minutes
3. Now heat a tawa and grease with oil,pour a ladle ful of batter starting from the edges and ending in the middle
4. Fry till dosa comes out
5. Sprinkle some oil and flip,when both it turns brown the ravva dosai is ready
6. Fold in desired shape
7. enjoy this yummy dosas with your favourite chutney

SHABNAM CURRY-RICH MUSHROOM AND GREENPEAS GRAVY

Shabnam curry s authentic Moghlai vegetarian dish served in many restaurants.It s a combination of mushrooms and peas with rich cashew tomato gravy,it can be served with mild rice dishes and also with rotis.The recipe  for this curry as follows

INGREDIENTS:

1. Button mushrooms-1 cup
2. green peas-1/2 cup
3. Finely chopped onon length wise-2 tbs
4. Cashews-15
5. Tomato paste-1 can
6. Salt-to taste
7. garam masala  powder-1 ts
8. Ginger garlic paste-1 ts
9. Tandoori masala powder-12 ts
10. Curd-2 tbs

PREPARATIONS:


ANDHRA RUCHULU-SHABNAM CURRY

1. Clean button mushrooms and defrost peas
2. Soak cashews in water for 1 hour then blend to fine paste
3. Roast button mushrooms and peas with 1 table spoon of oil and sprinkle salt and tandoori masala,fry until golden brown and the masala is well coated
4. Blend tomato puree and curd to fine paste

METHOD:

1. Heat oil in a pan add the onion and cook till light golden brown
2. Now add the pureed mixture and cashew paste cook on low medium flame and stir continuously
3. Now garam masala powder , salt and the roasted veggies cook till oil separated
4. Rich shabnam curry is ready to serve with rotis and rice dishes