Preparation:
1. In a wide bowl heat 3 to 4 cups of water. After boiling the water add cauliflower pieces.Boil them for about five minutes. Turn off the flame.Remove the water. keep it a side.
2.In a wide bowl heat a table-spoon oil.Add cumin seeds,curry leaves,ginger pieces and red chilli pieces and fry for few seconds.Add onion pieces.Mix well and fry the pieces until they turn light golden color.Add ground spinach paste.fry for few minutes.Add cooked flower pieces,coriander powder along with cup of water and turmeric.Fry for one minute. Cover with lid, cook it simmer about five minutes.add garam masala and coriander leaves. Cook for two minutes.Turn off the flame.
Serve with chapatis,roti and rice. This is a very tasty curry.

Preparation
1.Take corn,green chilli,cumin seeds,mint leaves,salt in a jar and grind in to smooth paste.
2.Take wheat flour in a wide bowl,add above ground paste.Add some water and make a dough.Make dough soft with hands and divided in to medium size balls.Press on dough with chapati stick to make chapati size.
3.Pre heat skillet or pan, put the chapathi on the skillet, when it gets a little brown spray the oil and fry it on other side. Remove the chapati from skillet.
Serve with hot.It is very tasty indian break fast.

Bonta kakarakayalu: 1/2 kg (If you don’t get the fresh vegetable, you can use the frozen one. It tastes good as well)
onion: 1 cup
Green chilli : 2 or 3, or as desired
Ginger garlic paste : 1/2 tsp
Peanut powder: 1 table spoon
coconut powder: 1 table spoon
Turmeric powder: 1/4 tsp
Suger: 1/2 tsp
Salt : to taste

For popu :

Cumin seeds , Mustard seeds, curry leaves, cilantro, each 1/2 tsp , red chilli two pieces, urad dal 1/2 tsp.
Vegetable oil : 1 table spoon

Preparation :

1.In a wide bowl heat 3 to 4 cups of water. After boiling the water add bontha kakarakaya pieces. Boil them for about five minutes. Turn off the flame. Remove the water and peel the upper crust. Keep it aside.

2.In a wide bowl heat one table spoon of oil. Add red chilli, cumin seeds, mustard seeds, curry leaves, urad dal and cilantro and let them crackle. Add ginger garlic paste and fry for few seconds. Add green chilli pieces and onion pieces. Mix well and fry the pieces until they turn light golden color.

3. Add bonta kakarakaya pieces along with a pinch of turmeric. Fry it on low flame until pieces become soft.

4. Add salt, sugar and peanut powder, coconut powder and cook for two more minutes. Turn off the flame.

Serve with rice, chapathi, javar roti.

!. To cook potatos, beans, carrot, flower, green peas separatly with enough water.
2. Tomatos grind for paste.
3.To cut green chilli, onion in to small pieces.
4. To heat oil in a deep bottem vessel or kadai  and when the oil is hot add cumin seeds, mustard seeds, curry leavs one by one. Let it to crakle. add green chilli, onion pieces and fry for a minute. Add tomato paste,stir it for one minute, then add, cooked green peas, potato, carrot, beans, couly flower(If you need add some water) and cook under low flame until they become soft. Add red chilli powder, salt ,garam masala, turmeric and fresh cream. Stir it for few seconds. cover with lid and cook it in simmer 3 to 5 minutes. Turn off the flame.Garnish with cilantro.
Yummy yummy vegetable curry to serve. Serve with chapathi, roti .

For popu:

Ground nut oil (Peanut oil or Vegetable oil): 400 gms
Cumin seeds :1 table spoon
Mustard seeds : 1 table spoon

Preparation:

1.Roast sesame seeds, fennu greek seeds, cumin seeds. Keep it aside for cooling. After cooling grind them individually to smooth powder. Grind Mustard seeds into smooth powder as well.

2. Heat oil in a deep bottomed kadai. When oil is hot add cumin seeds, mustard seeds. let it to crackle. Turn off the flame. Keep it aside for cooling.

3. Take sesame seeds powder, mustard seeds powder, cumin seeds powder, fennu greek seeds powder, red chilli powder, salt and turmeric in a dry big bowl and mix well. Then add popu oil and  mix well.   Add mango pieces and mix properly. keep it aside, cover with lid. After two days mango pieces gets marinated with chilli powder and salt. mix it with a dry spoon or hand.

Store it in a dry jar. It is very tasty with rice. Children like very much.

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.

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.

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.

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.