Brinjals : 4 to 5 or 250 gms
Red chilli : 5
 Chana dal : 1 tsp
Urad dal : 1 tsp
Coriander seeds : 1/2 tsp
Cumin seeds : 1/2
Sesame seeds : 1 table spoon
mango pieces : 6 or Tamarind flakes : 6 ( freshly prepared juice )
Turmeric : A pinch
Jaggery : 1 tsp

For popu :

Vegetable oil : 1 table-spoon
Red chilli : 2 ( Broken )
Mustard seeds : A pinch
Cumin seeds : A pinch
Curry leaves : few
Cilantro : to garnish
Preparation :

1. Heat one teaspoon oil in non stick pan or vessel, add  brinjal pieces, pinch of salt and tamarind  flakes or mango pieces, stir it for a minute. If you needed add little bit of water, cover with lid and cook in simmer until the brinjal pieces are tender. Turn off the heat.

2. Roast red chilli, chana dal, urad dal, coriander seeds,cumin seeds, sesame seeds, garlic flakes with one tsp oil, add salt, turmeric, jaggery.

3. Take above roasted items in a jar and grind in to smooth powder, add cooked brinjal to the above mix and grind to coarse ( two rounds will be sufficient). Take in a serving bowl. Add popu.

4. Heat oil in a popu pan over medium flame. When the oil is hot add red chilli, mustard seeds, cumin seeds, curry leaves and let it to crackle. Turn off the flame. Add this popu to above chutney.

Serve with rice or chapathi.

Rice : 1 cup
Moong dal : 1 cup
Jaggery or suger : 1 cup
Ghee ; 1 cup or optional
Cashew nuts, Badam ( almond ), Raisins : each 1/4 cup

Preparation :

1. Cook rice, moong dal( pesaru pappu), with five cups of water. Keep it aside.Take jaggery in a bowl, add 1/2 cup of water keep on stirring the syrup till it comes to a  thin stage (teega pakam), turn off the flame.

2.Heat ghee in a bowl or non stick pan over medium flame, once the ghee is hot roast cashew nuts, badam and raisins (kish miss).

Take cooked rice, jaggery syrup, ghee , cashew nuts,badam, raisins in to a bowl. Mix well to warm  for two minutes . Now jaggery  pongal is ready to  serve.

Cucumber : 1 big sized
Salt : 1 1/2 table spoons
Turmeric : 1/2 teaspoon
Mustard seeds powder : 2 teaspoons ( This powder to be prepared by grinding mustard seeds )

1. Wash and peal the cucumber and drain water. Cut in to small pieces. Add some salt and turmeric. Mix well. Leave it for two hours. Then squeeze out the water from cucumber pieces with hands. Now mix mustard seeds powder.

For popu :

Vegetable oil : 3 table spoons
Mustard seeds : 1/2 teaspoon
Cumin seeds : 1 teaspoon
Fennu greek seeds : 1/4 teaspoon
Red chilli powder : 2 table spoons
Salt : 1 1/4 table spoons
Garlic crushed paste :  2 teaspoons

Preparation :

In a popu pan  fry 1/4 tsp cumin seeds and fennu greek seeds ( methi seeds ). With out oil till they become light red. grind them in to fine powder.
For popu:
Heat oil in a popu pan, once the oil is hot add mustard seeds, cumin seeds, let it to crackle.  Add garlic paste,fry for a minute.  Turn off the heat.  Keep it aside for cooling. Add red chilli powder, salt, cumin methi seeds powder, pinch of turmeric powder and prepared cucumber pieces. Mix well. Keep this pickle in a clean container and keep it. From the next day cucumber pickle ready to serve.
This is very tasty to hot and cool rice.

Peanuts  kachori is easy to make and tasty evening break fast snack. This is real easy to make and very good.

Ingredients:

All purpose flour ( Maida ) ;1/2 Kg
Baking powder : A pinch
Ghee : 75 gms
Salt to taste
Vegetable oil :for frying
Green peas ; 200 gms
Green chilli ;5 to 6
Lemon juice: 4 tsp
Cilantro : 1 bunch
Ginge garlic paste ; 1/2 tsp
Preparation :

1. Mix maida, baking powder, salt . Add some water and make a dough. Cover with wet cloth. Keep it aside for 30 minutes.
2. Cook whole peanuts in water until they are tender or pressure cook for one whistle. Remove the water.
3. Take cooked green peas, green chilli, salt, cilantro, ginger garlic paste into a jar and grind into smooth paste.  Heat oil in a Kadai. Add above  paste and fry for to 5 to 8 minutes. turn off the heat. Add lemon juice and mix well. Make small balls (Big lemon size balls).
4. Make maida dough soft with hands and divided in to small lemon size balls. Press on the thick plastic paper gresed with oil into small size puri. Put  green peas ball in the middle of the puri and cover with sides to make a round ball. Press it with palm to make them small puri size (Make puri thick).
5. Heat oil in a deep bottom vessle and when oil is hot, drop slowly from the kadai. fry until it turns light golden color.

Remove and keep them on paper towel to get the extra oil drained out. Let them cool for few minutes to become crispy.

This is very tasty evening snack. Kids and elders like them a lot.

Amla ( usiri kayalu ) ; 1 kg
Red chilli powder ;  150 gms to 200  gms ( optional) ( Preferable to three mangoes powder )
Salt : 200 gms
Cumin methi seeds powder : each 1/2 tsp ( Roasted powder )
Ginger garlic paste :  200 gms ( each 100 gms)
Vegetable oil : 250 gms
Mustard seeds : 1 tsp
 Cumin seeds : 1 tsp
 Turmeric powder : 1/2 tsp

Method :

!. Roast cumin seeds, methi seeds and grind in to smooth powder.
2. Heat 1/2 oil in a deep bottomed bowl or kadai and when the oil is hot add cumin seeds, mustard seeds ( each 1/2 tsp ), once they pop add dry amla, 2 tsp salt and turmeric. Put a plate on the bowl and pore some water in the plate. Cook in simmer about the amla pieces should become tender or smooth. ( Remove the plate, take the kadai in hands. kadai up and down to become the amlas uniformly. put the plate with little water. Like this three or four times up to amlas become smooth). Turn off the flame. Keep it a side for cooling.

4.Heat remain oil in a kadai and when oil is hot add remain cumin seeds and mustard seeds, let it to crackle add ginger garlic paste. Fry for a minute Turn off the flame. keep it a side for cooling. After cooling add red chilli powder, salt, cumin seeds,methi seeds powder. mix well. Add cooked amla and 4 to 5 lemons juice. mix well and preserve in dry jar.

Amla pickle ready to serve.

Broad beans  : 400 gms
Onion  : 2 big size
Green chilli :  3 or optional
Sesame seeds : 1 table spoon
Salt to taste
 Turmeric : A pinch
Coriander Powder :  1/4 teaspoon
Jaggery : 1 table spoon or optional
Milk  :  1/2 cup
Water : 1/2 cup

For popu :

Vegetable oil : 1 table spoon
Mustard seeds and cumin seeds, curry leaves and cilantro : each few

Preparation :

1.Cut onion and green chilli in to small pieces

2 . Roast sesame seeds and grind in to fine powder.

3. Wash the broad beans. Remove the ends and string them, just pluck the end of a bean with your hand and then pull down word, if a thick thread comes away, so do the same on the other side. Cut or pluck them in to small pieces.

4 . In a wide bowl or kadai, heat oil. Add cumin seeds, mustard seeds and curry leaves, cilantro and toast  the popu. Add ginger garlic, urad dal and fry for few seconds, add green chilli pieces, onion. Mix well and fry the pieces until they are turn light golden colour. Add broad beans, turmeric, fry for a minute. Add milk and water, close with lid  to cook in medium flame until broad beans to become soft, add salt and sesame seeds powder.Mix well, to cook for 2 minutes. Turn off the heat. It gives very taste for chapathi, puri and javari roti.

Sorakaya : 1 medium size
Water ;
 Rice : 50 gms
Sugar : 200 gms or optional
Milk : 1/2 liter
Cardamom : (yalakulu ) : 4 to 5 Grind in to smooth powder
Cashew nuts and raisins : To garnish
Dudhi : peal and shred the dudhi (sorakaya)
Preparation :

1. Take rice in a bowl washed them and soaked up to one hour, remove the water and grind in to smooth powder. Keep it aside.

2. Take shredded dudhi (sorakaya thurumu)  in a bowl add 1 table spoon ghee and fry   up to 2 to 3 minutes. Add some water to dip up to shredded dudhi and cook in to medium flame shredded thrum up to tender.Add milk, soaked rice flour and sugar stir well to become soft.

Take dudhi sweet in a serving bowl and decorate with cashew nuts and raisin.

Rice : 1 cup
Yogurt : 2 to 3 cups
Salt to taste
Fruits : Pomegranate (Danimma), grapes,  finally chopped and pealed orange pieces each one cup (It will give a good taste for the rice).
Popu :

Vegetable oil or ghee : 1 table spoon
Green chilli : 1
Mustard seeds : 1/4 tsp
Cumin seeds : 1/4 tsp
Cashew nuts : 1/4 cup or optional
Cilantro : to garnish

Preparation :

1. Cook rice with 2 1/2 cups of water, Keep it aside for cooling.
2. All the fruits cut in to Small pieces. Remove the seeds to pomegranate and mix all the fruits
3. Heat ghee or oil in a popu pan. Once the oil is hot add broken red chilli, mustard seeds, cumin seeds and let it to crackle, add green chilli, curry leaves and fry for a minute, add cashew nuts and fry for few seconds. Turn off the flame.
4.Take cooked rice in a bowl add salt, all fruits, above popu mix and yogurt (If needed add some milk it gives taste to yogurt rice. Mix well. Garnish with cilantro.

Yogurt rice ready to serve.

Sooji (Bombay ravva ) : 2 cups
Onion : 1 cup
Green chilli : 3 or optional
Mixed vegetables : 2 cups. (carrot, tomato, potato, green peas) Or frozen vegetables to your taste. vegetables are optional. It taste good even with out vegetables.
Urad dal : 1 teaspoon
 Ginger garlic paste : 1 teaspoon
Curry leaves : few
Vegetable oil : 2 table spoons
Ghee : 1 teaspoon
Mustard seeds, Cumin seeds : each 1/4 teaspoon
Cashew-nuts, Cilantro : To garnish

Preparation :

1. Heat 1 table spoon oil and fry ravva on a moderate heat. Stirring constantly they turn light brown color.

2. Heat oil in a vessel or kadai. When the oil is hot, add mustard seeds, cumin seeds. Once they pop add urad dal and curry leaves and fry for a minute. Add ginger garlic, green chilli, onions and fry under l flame until the onions turn light golden color.

3 . Add vegetables and cook in simmer until the vegetables are tender, add  7 to 8 cups of wat
 er and salt. Mix well and close with lid. Bring the water to a boil on high heat. When the water starts boiling, reduce the heat and pour roasted ravva slowly stirring constantly with a spoon.

4 . Cook the upma till the water is absorbed and upma becomes soft and smooth.  Add  1 teaspoon ghee. Turn off the heat.

Garnish with cashew nuts and cilantro. Serve with peanut chutney or dalia powder or tomato pickle.

Red chilli powder : 1/2 kg. ( 500  grams ) (preferably three mangoes chilli powder )
Salt : 1 kg ( approxmate  800 gms to 1 kg )
Ginger : 1/2  kg ( pealed dry ginger )
Garlic : 1/2 kg ( Pealed )
cumin seeds : 25 gms
fennu greek seeds ( Methi seeds ) : 25 gms
Mustard seeds : 50 gms
Turmeric powder : 2 tsp
Ground nut oil ( palli nune ) : 1 kg
Mango pieces : 3 to 3 1/2 kgs ( cut in to medium size pieces )

 For popu :

Cumin seeds : 50 gms
Mustard seeds : 50  gms

Preparation :

1. Take dry ginger, garlic in a jar and grind in to smooth paste.
2. Roast cumin seeds, methi seeds. Keep it a side for cooling. After cooling grind in to smooth powder.    3.  Mustard seeds grind in to smooth powder.
4. Heat oil in a deep bottomed kadai, when the oil is hot add cumin seeds, mustard seeds ( cumin seeds, mustard seeds each 50 gms for popu ). Let it to crackle. Turn off the flame. Keep it a side for cooling.
5. Take ginger garlic paste,red chilli powder, salt , turmeric powder,Fennu greek powder, cumin seeds powder, mustard seeds powder (optional) in a dry big bowl and mix well, add popu oil, mix well. Then add  some mango pieces  ( mango pieces add 4 to 5 times). Mix well. Then add some mango pieces. mix properly.Keep it aside.  Then mango pieces marinated with chilli powder and salt. After two days mix well with a dry spoon or hand.

Mango pickle is ready to serve. This is very good and tasty pickle .