Jack fruit avakoora

Ingredients:
1.Jack fruit raw - 1Nos (I prefer can)

Seasonings:
1. Mustard seeds
2. Chana dal - 1/2 spoon
3. Urad dal - 1/2 spoon
4. Red Chillies - 6 Nos
5. Turmeric powder - pinch
6. Oil
7. Tamarind - pea size
Salt to taste
Hing - pinch

Preparation:

Preparation of Ava:

Rice - 1/2 cup
Mustard seeds - 3 spoons
Red Chillies - 4 Nos

Soak the above ingredients and grind them to a very fine mixture.

1. Cut the raw jack fruit tin and wash the raw jack fruit thoroughly.

2. Grind the jack fruit coarsely in the blender
3. Take water in a vessel and add turmeric powder and let the water boil
4. Add the coarsely grounded jack fruit flower in the boiling water and add the pea size tamarind and let the jack fruit cook for 10 minutes.
5. Remove the water from the vessel and let it sit aside. Sqeeze all the water from the raw jack fruit.

In a pan put some oil and chana dal, urad dal, mustard seeds, Red chillies and hing and add the jack fruit and let it fry for few minutes and then add 4 spoons of ava mixture and add 1 cup of water and let it cook with the lid for 10 minutes.

Orange Souffle

Ingredients:
1. Condensed milk - 1/2 tin
2. Evaporated milk - 1 tin
3. Orange Jello - 1 packet
4. Whipped topping mix dry - 1 packet
5. Orange pieces - (can/fresh)

Preparation:

1. Take 1 cup of water in a vessel and add jello powder and boil for 10 minutes
2. In the blender add the condensed milk, evaporated milk, boiled jello and whipped topping mix and 1/2 of pineapple pieces and blend them.
3. Take a glass bowl and add the above mixture to the glass blowl and top it with orange pieces.
4. Keep the bowl in the refridgerator for 3-4 hours.

Pineapple souffle

Ingredients:
1. Condensed milk - 1/2 tin
2. Evaporated milk - 1 tin
3. Pineapple Jello - 1 packet
4. Whipped topping mix dry - 1 packet
5. Pineapple pieces - (can/fresh)

Preparation:

1. Take 1 cup of water in a vessel and add jello powder and boil for 10 minutes
2. In the blender add the condensed milk, evaporated milk, boiled jello and whipped topping mix and 1/2 of pineapple pieces and blend them.
3. Take a glass bowl and add the above mixture to the glass blowl and top it with pineapple pieces.
4. Keep the bowl in the refridgerator for 3-4 hours.

arati puvvu koora (banana flower curry)- Popu koora

Ingredients:

1.Banana flower - 1Nos (I prefer can)

Seasonings:
1.Mustard seeds
2. Chana dal - 1/2 spoon
3. Urad dal - 1/2 spoon
4. Red Chillies - 6 Nos
5. Turmeric powder - pinch
6. oil
7. Tamarind - pea size
Salt to taste
Hing - pinch

Preparation:

1. Cut the banana flower tin and wash the banana flower thoroughly.
2. Grind the banana flower coarsely in the blender
3. Take water in a vessel and add turmeric powder and let the water boil
4. Add the coarsely grounded banana flower in the boiling water and add the pea size tamarind and let the banana flower cook for 10 minutes.
5. Remove the water from the vessel and let it sit aside. Sqeeze all the water from the banana flower.

In a pan put some oil and chana dal, urad dal, mustard seeds, Red chillies and hing and add the banana flower and let it cook with the lid for 10 minutes.

arati puvvu ava koora (Avakoora)

Ingredients:

1.Banana flower - 1Nos (I prefer can)

Seasonings:
1.Mustard seeds
2. Chana dal - 1/2 spoon
3. Urad dal - 1/2 spoon
4. Red Chillies - 6 Nos
5. Turmeric powder - pinch
6. Oil
7. Tamarind - pea size
Salt to taste
Hing - pinch
Preparation:

Preparation of Ava:

Rice - 1/2 cup
Mustard seeds - 3 spoons
Red Chillies - 4 Nos

Soak the above ingredients and grind them to a very fine mixture.

1. Cut the banana flower tin and wash the banana flower thoroughly.

2. Grind the banana flower coarsely in the blender
3. Take water in a vessel and add turmeric powder and let the water boil
4. Add the coarsely grounded banana flower in the boiling water and add the pea size tamarind and let the banana flower cook for 10 minutes.
5. Remove the water from the vessel and let it sit aside. Sqeeze all the water from the banana flower.

In a pan put some oil and chana dal, urad dal, mustard seeds, Red chillies and hing and add the banana flower and let it fry for few minutes and then add 4 spoons of ava mixture and add 1 cup of water and let it cook with the lid for 10 minutes.

arati puvvu fry koora (Banana flower fry)

Ingredients:

1.Banana flower - 1Nos (I prefer can)

Seasonings:
1.Mustard seeds
2. Chana dal - 1/2 spoon
3. Urad dal - 1/2 spoon
4. Red Chillies - 6 Nos
5. Turmeric powder - pinch
6. oil
7. Tamarind - pea size
Salt to taste
Hing - pinch

Preparation:

1. Cut the banana flower tin and wash the banana flower thoroughly.
2. Grind the banana flower coarsely in the blender
3. Take water in a vessel and add turmeric powder and let the water boil
4. Add the coarsely grounded banana flower in the boiling water and add the pea size tamarind and let the banana flower cook for 10 minutes.
5. Remove the water from the vessel and let it sit aside. Sqeeze all the water from the banana flower.

In a pan put some oil and chana dal, urad dal, mustard seeds, Red chillies and hing and add the banana flower and let it fry for few minutes.

Gobi fry - (Spicy Cauliflower fry)

Ingredients:
1.Curd - 1Cup
2. Cauliflower- 1 whole
3. Green Chillies - 2 Nos
4. Turmeric powder - pinch
5. Garam Masala powder - 2 spoons
6. Chilli powder - 2 spoons
7. Ginger garlic paste - 1 spoon
8. Corn flour - 1 cup
9. Oil for deep frying
Salt to taste

Marinate Gobi:
1. Take a bowl and add the cut cauliflower florets.
2. Whisk the curd and add garam masala, chilli powder, ginger garlic paste and make it to a paste.
3. Add green chillies to the above mixture and let it sit for 45 minutes.

Batter Preparation:
1. Take 1 cup corn flour and add salt and garam masala and chilli powder to make it a paste. Add red 1 drop food color and 1 drop yellow color for a nice color.

Fry:

Take the marinated gobi (cauliflower) and dip it in the corn flour batter and fry them in oil.

Tomato Perugu Pachadi

Ingredients:
1.Curd - 1Cup
2. Cilantro
3. Green Chillies - 1 No
4. Turmeric powder - pinch
5. Tomato - 6 Nos
Salt to taste

Seasoning:
Urad dal - 1/2 spoon
Chana dal - 1/2 spoon
Mustard seeds -1/4 spoon
Red chillies - 1 no (make the chillies to 4 pieces)
Methi seeds - 1/4 spoon
Hing - pinch

Preparation:

1. Take a bowl and add curd and 1/4 cup water and mix it well
2. Add cut Cilantro and add green chilli pieces, turmeric powder to the above mixture and add salt as required and keep it aside.
3. Take Tomatoes and cook them on the stove top till tender.
4. Take the mixture of the tomatoes and add it to the curd mixture and finally add the seasoning for the good taste.

Seasoning:
In a pan put some oil and chana dal, urad dal, mustard seeds, and hing.

Spicy Idli fry

Ingredients:
1.Urad dal - 1 cup (Black Gram)
2.Idli rava - 2 cups
3.Tomatoes - 1 Nos
4.Onions - 1 Nos
5. Spring Onions - 1 bunch
6. Corn Flour - 1/2 cup
7.Red Chilli Powder - 2 spoons
8. Tomato Ketchup - 3 spoons
9.Green Chillies - 4
10.Oil
Salt to taste
Idli batter Preparation:

1.Soak urad dal and Idli rava seperately for 3 hours.
2.Grind soaked urad dal to make batter.
3.Mix Idli rava with the batter and add salt to taste and let it ferment for 6-8 hours.
Preparation:
1. Idli batter - 2 cups
2. Add salt and fill Idli plates with Idli batter and steam the plates in idli cooker by adding some water in the idli cooker.
3. Cut the Idli into 4 pieces.
4. Dip the Idli pieces in corn flour batter and fry them in the oil.
5.In the pan put 2 spoons of oil and add onions and fry them till golden brown and add green chillies and then add tomato pieces and fry them till the tomato is cooked well.
6.Add fried idli pieces and add tomato ketchup and garnish with cilantro.

Corn Flour Batter:
1.Mix corn flour with red chilli powder, salt and water to make the batter.  
Note:Apply oil to the idli plates and add the batter.
If steaming is done in regular pressure cooker, do not put the cooker whistle and let the steam out for 10-12 minutes.
Steaming can be done using a regular vessel with a lid for 10-12 minutes.

IDLI Fry for kids

 Ingredients:
1.Urad dal - 1 cup (Black Gram)
2.Idli rava - 2 cups
3.Corn flour - 1/2 cup
4.Rice flour - 4 spoons
5.Oil
Salt to taste
Idli batter Preparation:

1.Soak urad dal and Idli rava seperately for 3 hours.
2.Grind soaked urad dal to make batter.
3. Mix Idli rava with the batter and add salt to taste and let it ferment for 6-8 hours.
Dipping batter:
1.Take corn flour and add 4 spoons of rice flour and add water, salt and mix well.

Method:
4.Take 2 cups of idli batter
5. Add Salt and fill Idli plates with Idli batter and steam the plates in Idli cooker by adding some water in the Idli cooker
6.Remove the Idlis from the cooker. Let it cool down.
7.Take single Idle and cut the idli into 4 pieces with a knife.
8.Take the pieces of Idli and dip in the dippling batter and fry them in oil.
9.Fry the Idli till golden brown color.
10.Crispy Idli fry is ready.
Note:Apply oil to the idli plates and add the batter.
If steaming is done in regular pressure cooker, do not put the cooker whistle and let the steam out for 10-12 minutes.
Steaming can be done using a regular vessel with a lid for 10-12 minutes.

Spicy IDLI

Ingredients:

1.Urad dal - 1 cup (Black Gram)
2.Idli rava - 2 cups
3.Cashews - 1/2 cup
4.Garam Masala - 4 spoons
Salt to taste
Idli batter Preparation:

1.Soak urad dal and Idli rava seperately for 3 hours.
2. Grind soaked urad dal to make batter.
3. Mix Idli rava with the batter and add salt to taste and let it ferment for 6-8 hours.

Spicy Idli Mix Preparation:
1. Idli batter - 2 cups
2.Cashews 
3.Garam Masala 
Method:
1.Take 2 cups of idli batter
2. Add 1/2 cup Cahews
3. Add Garam Masala
4. Salt and fill Idli plates with spicy idli batter and steam the plates in idli cooker by adding some water in the idli cooker.
Note:Apply oil to the idli plates and add the batter.
If steaming is done in regular pressure cooker, do not put the cooker whistle and let the steam out for 10-12 minutes.
Steaming can be done using a regular vessel with a lid for 10-12 minutes.

IDLI for kids-Veggie Idli

Ingredients:
1.Urad dal - 1 cup (Black Gram)
2.Idli rava - 2 cups
3. Peas - 1 cup
4.Carrots - 1 cup
Salt to taste
Idli batter Preparation:

1.Soak urad dal and Idli rava seperately for 3 hours.
2. Grind soaked urad dal to make batter.
3. Mix Idli rava with the batter and add salt to taste and let it ferment for 6-8 hours.

Veggie Idli Batter Mix Preparation:
1.Idli batter - 2 cups
2.Peas
3.Carrots
Method:
1.Take 2 cups Idli batter
2. Add Peas
3.Carrots
4.Add Salt and fill Idli plates with veggie idli batter and steam the Idli plates in Idli cooker by adding some water in the Idli cooker.
Note:Apply oil to the idli plates and add the veggie idli batter.
If steaming is done in regular pressure cooker, do not put the cooker whistle and let the steam out for 10-12 minutes.

Steaming can be done using a regular vessel with a lid for 10-12 minutes.

IDLI

 Ingredients:
1.Urad dal  - 1 cup
2.Idli rava -  2 cups
Salt to taste
Idli batter Preparation:

1.Soak urad dal and Idli rava seperately for 3 hours.
2. Grind soaked urad dal to make batter.
3. Mix Idli rava with the batter and add salt to taste and let it ferment for 6-8 hours.
Idli Preparation:

4.Take the batter and fill the batter in Idli plates and steam the plates in idli cooker by adding some water in the idli cooker.
Note:Apply oil to the idli plates and add the batter.
If steaming is done in regular pressure cooker, do not put the cooker whistle and let the steam out for 10-12 minutes.
Steaming can be done using a regular vessel with a lid for 10-12 minutes.

Onion Pakoda

Ingredients:
1.Onion  - 1
2.Chana flour/Besan - 1/2 cup
3.Rice flour - 1/2 cup
3.Baking soda - pinch
4.Baking powder - pinch
5.Chilli powder - 2 spoons
6.Oil for frying
Salt to taste
Preparation:

1.Take chana flour/besan, add baking soda, baking powder, chilli powder and salt to taste and add 1/4cup water and then add onions to the above mixture.
2. Take the batter and fry them in the oil.

Note: Do not add too much of baking soda/ baking powder to reduce oil in the pakoda.

Spinach Pakoda- No Onion

Ingredients:
1.Spinach   - 1/2 bunch
2.Chana  flour/Besan - 1/2 cup
3.Rice flour - 1/2 cup
3.Baking soda - pinch
4.Baking powder - pinch
5.Chilli powder - 2 spoons
6.Oil for frying
Salt to taste
Preparation:

1.Take chana flour/besan, add baking soda, baking powder, chilli powder and salt to taste and add 1/4cup water and then add spinach to the above mixture.
2. Take the batter and fry them in the oil. 

Note: Do not add too much of baking soda/ baking powder to reduce oil in the pakoda. 

Tomato Pachadi/Chutney

Ingredients:
1.Tomatoes - 4-5 Nos
2. Cilantro
3. Onion    1 No
Salt to taste

Seasoning:
oil - 2 spoons
urad dal-1/2 spoon
chana dal-1/2 spoon
mustard seeds - 1/4 spoon
methi seeds - 8 seeds
Red Chillies - 1 No
Hing

Preparation:

1. Take 2 spoons of oil in a pan and add the seasonings and let Chana dal, urad dal and mustard seeds fry till golden brown and add red chilies (cut the chilies to 4-5 pieces) and add hing and keep aside.
2.In a pan add oil and add tomatoes and let it cook for few minutes till the tomatoes change color.
3. Add the cilantro and salt to the above tomato mixture and add sugar and keep aside.
4.Take the onion and cut into small pieces and fry them in a pan and then add the onions to the above tomato mixture.
5. Serve with Rice.

Vankaya Pachadi - No Onion

Ingredients:
1.tamarind juice - 1Cup
2. Cilantro
3. Green Chillies - 1 No
4. Turmeric powder - pinch
5.Eggplant
6. Sugar 1 spoon
Salt to taste

Seasoning:
Urad dal - 1/2 spoon
Chana dal - 1/2 spoon
mustard seeds -1/4 spoon
Red chillies - 1 no (make the chillies to 4 pieces)
methi seeds - 1/4 spoon
Hing - pinch

Preparation:

1. Take a bowl and add lemon size tamarind and 1/4 cup water and mix it well and sqeeze the juice.
2. Add cut Cilantro and add green chilli pieces, turmeric powder to the above mixture and add salt as required and keep it aside.
3. Take Eggplant and roast it on the stove top or roast it in the conventional oven.
4. Peel the skin off the eggplant.
5. Take the pulp of the eggplant and add it to the tamarind juice mixture and finally add the seasoning for the good taste.

Seasoning:
In a pan put some oil and chana dal, urad dal, mustard seeds, and hing.

Roasting Eggplant in oven:

Take the eggplant and apply some oil to the eggplant and cover it with aluminium foil and bake it at 350 0C temperature in the oven for 30 mins and make sure it is cooked well.

Vankaya Perugu pachadi(Eggplant chutney)-No Onion

Ingredients:
1.Curd - 1Cup
2. Cilantro
3. Green Chillies - 1 No
4. Turmeric powder - pinch
5.Eggplant
Salt to taste

Seasoning:
Urad dal - 1/2 spoon
Chana dal - 1/2 spoon
mustard seeds -1/4 spoon
Red chillies - 1 no (make the chillies to 4 pieces)
methi seeds - 1/4 spoon
Hing - pinch

Preparation:

1. Take a bowl and add curd and 1/4 cup water and mix it well
2. Add cut Cilantro and add green chilli pieces, turmeric powder to the above mixture and add salt as required and keep it aside.
3. Take Eggplant and roast it on the stove top or roast it in the conventional oven.
4. Peel the skin off the eggplant.
5. Take the pulp of the eggplant and add it to the curd mixture and finally add the seasoning for the good taste.

Seasoning:
In a pan put some oil and chana dal, urad dal, mustard seeds, and hing.

Roasting Eggplant in oven:

Take the eggplant and apply some oil to the eggplant and cover it with aluminium foil and bake it at 350 0C temperature in the oven for 30 mins and make sure it is cooked well. 

Tomato pickle(No Onion)

Ingredients:
1.Tomatoes - 6 Nos
2. Oil 2 spoons
3. Methi seeds - 1spoon
4. Red Chillies -8 nos
5.Garlic - 2 cloves
6.Tamarind - pea size
7.Hing
Salt to taste

Preparation:

1.Dry fry methi seeds and red chillies and grind them.
2.In a pan put some oil and add mustard seeds, garlic and keep them aside seperately.
3. Mix tomatoes tamarind in a grinder and add the above seasoning.
4. Serve with Rice. (This a traditional and authentic vegetarian delicacy).

Tomato Pachadi (Idli/dosa)- No Onion

Ingredients:
1.Tomatoes - 10 Nos
2.Oil 2 spoons
3.Chilli powder 4 spoons
4.Methi powder 1/2 spoon
5.Mustard seeds 1/2 spoon
6.Hing
Salt to taste

Preparation:

1. Boil the tomatoes in water and peel the skin (Frozen tomatoes will work best) 
2. In a pan, pour 2 spoon of oil and add the peeled tomatoes or the juice of tomatoes and cook the tomatoes till the water is dried up. Add salt while cooking the tomatoes.
3.Dry fry methi seeds and hing and make it a powder.
4.In a pan take 2 spoons of oil and add mustard powder and add 2 spoons chilli powder and the methi powder.
5.Add the above mixture to the tomato paste.
6. Serve with Rice. (This a traditional and authentic vegetarian delicacy).

Dosakaya Pachadi - No Onion

Ingredients:

1. Dosakaya - 1 Nos
2. Oil 2 spoons
3.Red chillies -1 Nos
4.Green chillies - 1Nos
5. Tamarind (pea size)
5.Mustard seeds 1/2 spoon
6.Hing
Salt to taste

Seasonings:
In a pan add 2 spoons of oil, mustard seeds, curry leaves and hing.

Preparation:

1. Cut the Dosakaya into pieces
2. In a pan, pour 2 spoon of oil and add red chilli and fry and add green chilli, turmeric powder and salt and tamarind and coarse grind them. Do not make it a fine paste.
4. Add the above seasoning 
3. Serve with Rice. 

Keera Dosakaya / Cucumber Pachadi - No Onion

Ingredients:

1. Keera Dosakaya - 1 Nos
2. Oil 2 spoons
3.Sesame powder  - 1/4 cup
4. Tamarind juice - 4 spoons
5.Mustard seeds 1/2 spoon
6.Hing
7. Red Chilli - 2 Nos
Salt to taste

Sesame Powder:

Dry roast and grind sesame seeds and Green Chilies. 

Seasonings:
In a pan add 2 spoons of oil, mustard seeds, curry leaves and hing.

Preparation:

1. Cut the Cucumber /Keera Dosakaya into pieces into a bowl.
2.  Add the tamarind juice to the vessel and add the Sesame powder.
3. Very tasty chutney is ready. It can be eaten as a side chutney/salad.

Dosakaya Pachadi - No Onion

Ingredients:

1. Dosakaya - 1 Nos
2. Oil 2 spoons
3.Red chillies -1 Nos
4.Green chillies - 1Nos
5. Tamarind (pea size)
5.Mustard seeds 1/2 spoon
6.Hing
Salt to taste

Seasonings:
In a pan add 2 spoons of oil, mustard seeds, curry leaves and hing.

Preparation:

1. Cut the Dosakaya into pieces
2. In a pan, pour 2 spoon of oil and add red chilli and fry and add green chilli, turmeric powder and salt and tamarind and coarse grind them. Do not make it a fine paste.
4. Add the above seasoning 
3. Serve with Rice. 

Dosakaya Pachadi - No Onion

Ingredients:

1. Dosakaya - 1 Nos
2. Oil 2 spoons
3.Red chillies -1 Nos
4.Green chillies - 1Nos
5. Tamarind (pea size)
5.Mustard seeds 1/2 spoon
6.Hing
Salt to taste

Seasonings:

In a pan add 2 spoons of oil, mustard seeds, curry leaves, and hing 

Preparation:

1. Cut the Dosakaya into pieces
2. In a pan, pour 2 spoon of oil and add red chilli and fry and add green chilli, turmeric powder and salt and tamarind and coarse grind them. Do not make it a fine paste.
4. Add the above seasoning 
3. Serve with Rice. 

Dosakaya Pachadi - No Onion

Ingredients:

1. Dosakaya - 1 Nos
2. Oil 2 spoons
3.Red chillies -1 Nos
4.Green chillies - 1Nos
5. Tamarind (pea size)
5.Mustard seeds 1/2 spoon
6.Hing
Salt to taste

Seasonings:

In a pan add 2 spoons of oil, mustard seeds, curry leaves, and hing 

Preparation:

1. Cut the Dosakaya into pieces
2. In a pan, pour 2 spoon of oil and add red chilli and fry and add green chilli, turmeric powder and salt and tamarind and coarse grind them. Do not make it a fine paste.
4. Add the above seasoning 
3. Serve with Rice. 

Dosakaya Pachadi - No Onion

Ingredients:

1. Dosakaya - 1 Nos
2. Oil 2 spoons
3.Red chillies -1 Nos
4.Green chillies - 1Nos
5. Tamarind (pea size)
5.Mustard seeds 1/2 spoon
6.Hing
Salt to taste

Seasonings:

In a pan add 2 spoons of oil, mustard seeds, curry leaves, and hing 

Preparation:

1. Cut the Dosakaya into pieces
2. In a pan, pour 2 spoon of oil and add red chilli and fry and add green chilli, turmeric powder and salt and tamarind and coarse grind them. Do not make it a fine paste.
4. Add the above seasoning 
3. Serve with Rice. 

Dosakaya Pachadi - No Onion

Ingredients:

1. Dosakaya - 1 Nos
2. Oil 2 spoons
3.Red chillies -1 Nos
4.Green chillies - 1Nos
5. Tamarind (pea size)
5.Mustard seeds 1/2 spoon
6.Hing
Salt to taste

Seasonings:

In a pan add 2 spoons of oil, mustard seeds, curry leaves, and hing 

Preparation:

1. Cut the Dosakaya into pieces
2. In a pan, pour 2 spoon of oil and add red chilli and fry and add green chilli, turmeric powder and salt and tamarind and coarse grind them. Do not make it a fine paste.
4. Add the above seasoning 
3. Serve with Rice. 

Red Bell Peppers Chutney

Ingredients:

1.Red Peppers - 1 Nos
2.Onion   - 1/2 No
3.Tomato - 1/2
4. Garlic 2-3 cloves
5.green chillies -1
6. Oil 2 spoons
Salt to taste

Preparation:

1. Cut the Red Peppers into pieces and fry them in a pan and keep them aside.
2. Cut the onions into pieces and keep aside
3. Cut the tomatoes and keep aside
4. In a pan, pour 2 spoon of oil and add the onions, and fry them till golden brown and add garlic to the onions and to the mixture add the tomato and add the fried red peppers.
5.Grind them together in a mixer. 
6. In a pan add 1/2 spoon oil and add red chillies, mustard seeds and add hing and add the seasoning to the mixture.
7. Serve with Rice.