Carrot Halwa

Serving - 4

Cooking time - Approx 25 mins

Ingredients :-

Ghee - 4 tbspns
Grated Carrots - 4 cups
Boiled milk - 3 cups
Sugar - 1 cup (to taste)
Fried cashew nuts as needed

Procedure :-

Rasam

Serving - 6

Cooking time - Approx 20 mins

Ingredients :-

Tamarind - 1 Lemon sized quantity

Water - 3 glasses
Salt - 1,1/2 tbspn (to taste)
Rasam powder - 2,1/2 tbspn
Hing- pinch
Chopped Tomatoes - 2
Curry Leaves
Chopped Coriander - 1/4 bunch

For Seasoning ( Talimpu ) :-

Ghee - 2 tbspns
Turmeric - 1/2 tbspn
Jeera - 1/4 tbspn
Mustard seeds (aavalu) - 1/4 tbspn
Dried Chilly - 1

Procedure :-

Beerakaya Pachadi / Chutney

Serving - 6 members

Cooking time - Approx 15 mins 

Ingredients :-

Chopped Beerakayalu (Ridge Gourd) - 1/2 kg

Chillys - 8 (to taste)
Tamarind - 1/2 lemon sized
Minapappu (urad dal) - 2 tbspns
Jeera - 2 tbspns

Oil - 2 tbspns

Salt - 1 tbspn (to taste)
Turmeric - 1 tbspn
Chopped Coriander as needed

Procedure :-

Beetroot Curry

Serving - 4
Cooking time - Approx 15 mins

Ingredients :-

Chopped Beetroot - 2
Chopped Chillys - 2
Grated Fresh coconut - 1/2 cup
Chopped Onion - 1
Salt - 1 tbspn (to taste)
Sugar - 2 pinches
Water - 2 tbspns

For Seasoning ( Talimpu ) :-

Oil - 2 tbspns
Jeera - 1/2 tbspn
Mustard seeds (aavalu) - 1/2 tbspn
Minapappu (urad dal) - 1/2 tbspn
Dried Chillys - 2
Curry leaves - 2 stems
Turmeric - 1/2 tbspn

Procedure :-

Atukula Dosa Batter

Ingredients :-

Rice - 2 cups
Atukulu / Rice flakes - 1 cup
Fermented Curd - 1/4 cup (curd should not be fresh)
Water as needed for soaking

Procedure :-

Masala Muvva Vankaya

Serving - 8
Cooking time - Approx 45 mins


Ingredients :- 


Brinjals - 1/2 kg
Onion Paste - 1/2 cup
Ginger garlic paste - 1 tbspn
Turmeric - 1 tbspn
Salt - 1,1/2 tbspn (to taste)
Chilly powder - 1 tbspn


for Masala paste :-


Oil - as needed for deep fry
Pachi senaga pappu - 1 tbspn
Minapappu - 1 tbspn
Jeera - 1 tbspn
Dhaniyalu - 1 tbspn
Dried Chillys - 4
Nuvvulu/Sesame seeds - 2 tbspns
Fresh grated coconut - 1/2 cup


Procedure :-