IDLY BONDA

Preparation time : 30 min

Ingredients :

2 cups idly batter

1 finely chopped onion

4 tsp maida (all purpose flour)

3 finely chopped green chillies

salt to taste

Preparation method :

1. mix flour, onions, green chillies , idly batter and salt.

2. Heat oil in a pan and when the oil is hot, take small portion of batter and fry till golden brown, as shown in the photo
Serve hot with coconut chutney.

PULAV (ANDHRA STYLE)

Preparation time :30 min

Ingredients :

1 cup basmati rice

1 potatoes

1 big onion

1/2 beetroot

1 tsp poppy seeds(gasalu)

1 carrot

3 cloves

1/2 inch cinnamon

3 pepper

2 tsp coriander seeds

2 green chillies

1 tsp redchilli powder

coconut

oil

salt to taste

Preparation method :

1. Grind 1/2 onion, cloves, pepper, cinnamon, coriander seeds, poppy seeds, coconut, green chillies, and red chilli powder to fine paste

2. In a heavy bottomed vessel, heat oil, fry onions, diced potatoes, carrots and beetroot till they become little tender, add above grind masala paste, and fry well.

3. Add 2 cups of water, and salt ,then add rice (wash before 15 min and keep it aside). Cover with lid till the rice cooked (stir the rice inbetween).

4. serve with Raitha.

MAJJIGA PUNUGULU

Preparation time: 30 minutes

Ingredients:

1 cup rice flour

1 cup wheat flour

3 tbsp green chilli paste

1 cup sour buttermilk

salt to taste

finely chopped onions

oil

Preparation method:

1. Mix the flours in a bowl, add salt, green chilli paste and mix with sour butter milk and onions

2. Heat oil in a pan and when the oil is hot, take small portion of batter and fry till golden brown, as shown in the photo

Serve hot with tomato sauce, any mango pickle

DHANIYALA KARAM (SPICY CORRIANDER SEEDS POWDER(

Preparation Time: 20 minutes

Ingredients:

1/2 cup corriander seeds

1/2 cup channa daal

1/2 cup urad daal

4 garlic pods

25 curry leaves

marble size tamarind

10 red chillies

salt to taste

Preparation Method:

1. Dry fry all the above ingredients till they become brown in color

2. After they are cooled, grind them into fine powder

Serve with rice, idly or dosa along with oil