Dondakaaya Ulli Kaaram (Coccinia, Koovaka)

Ingredients

• Dondakaaya - 1/4 kg
• Onions - 3-4 (Finely Chopped)
• Green Chilies - 4-6
• Ginger - 1''
• Turmeric - pinch
• Jeera - 1 Spoon
• Salt - To taste
• Oil - 4-5 spoons
• Curry leaves

Method

1. Cook dondakaaya adding a pinch of salt and turmeric and keep aside
2. Course grind onions, green chilies, jeera.
3. Take kadai add 2-3 spoons of oil, add the above paste and fry till golden brown
4. Now add the cooked dondakaaya, curry leaves and keep on flame for 2-3 mins
5. Serve Dondakaaya Ulli Kaaram  curry with steamed rice !!

Lauki Kofta Sabzi

Ingredients
Lauki - 1 
Tomatoes - 4 (Puree)
Onions - 3 ( Fry and Puree)
Besan - 4-5 spoons
Badam - 10 to 15
Khuskhus - 2 tsp
Green Chilies - 3-4
Red Chilly powder
Ginger Garlic Paste - 2-3 tbsp
Oil
Salt - to taste
Aachi Kings Masala

Lauki Kofta

*Grate Lauki (Bottle-guard) and squeeze the water
*Add besan, salt, garam masala, red chilly power
*Mix well and make small balls
*Deep fry in oil and keep aside

Badam Paste

*Boil badam and Khuskhus and grind into smooth paste.

Method 

1. In kadai heat oil and add ginger garlic paste fry will golden brown, add chillies fry.
2. Add the onion paste and fry till golden brown. add tomato puree and cook.
3. Add badam paste to the above. Cook well add salt, red chilly powder and Aachi kings masala.
4. Finally add fried Lauki kofta balls and keep flame on low n cook for 2 mins
5. Shift to a serving bowl and garnish with Coriander leaves

Dry Fruit Kajjikaayalu

Ingredients

• Dry Fruits (Cashew, Badam, Kismis, Pistachio) - 1 cup
• Dry Coconut - 1/4 cup grated
• Kova - 1/2 cup
• Maida - 2 cups 
• Ghee - 3 spoons
• Baking powder - pinch

Method

1. Mix maida, ghee, baking powder in a bowl with water and make dough 
2. Dry fry the dry fruits and coconut separately
3. Mix the dry fruits, coconut and kova.
4. Make small chapatis of the maida dough and place small quality of the above kova and dry fruit mixture
5. Place this in the mold or bring it to the shape with hand.
6. Deep fry these kajjikaayalu in oil.
7. Serve tasty Dry Fruit Kajjikaayalu !!!!

Goruchikkudu kaaya Koora (Cluster Beans, Kottavarai)

Ingredients 

• Goruchikkudu Kaayalu - 1/4 kg
• Tamarind Pulp - 3 tsp
• Jaggery - lemon size
• Red Chilly Powder - 11/2 spoons
• Rice flour - 1/2 tsp
• Turmeric - pinch
• Salt - to taste

Seasoning

• Dry red chilly - 2-3
• Bengal gram - 1/2 tsp
• Jeera - 1/2 tsp
• Mustard seeds - 1/4 tsp
• Curry leaves
• Hing - Pinch

Method

1. Semi cook Gooru Chikudukaayalu in salt and turmeric. Keep aside
2. In kadai add two spoons oil and fry the seasonings.
3. Add tamarind pulp, jaggery, red chilly power, hing, salt and the semi-cooked Gooru ChikuduKaayalu and then cover the kadai cook for 5 mins.
4. Tasty Yummy Gooru ChikuduKaayalu Curry Ready !!!

P.S : if the curry becomes too juicy add rice flour in water n mix in the curry.

Peas Paneer

Ingredients

• Paneer -200 gms
• Peas - 1 cup (Boiled)
• Tomatoes - 4 (Paste)
• Onions - 3 ( Fry and Paste)
• Cashew - 10 to 15
• Khuskhus - 2 tsp
• Green Chilies - 3-4
• Red Chilly powder
• Ginger Garlic Paste - 2-3 tbsp
• Oil
• Salt - to taste
• Aachi Kings Masala

Cashew Paste

• Boil cashew and Khuskhus and grind into smooth paste.

Method 

1. Cut paneer into cubes and place them in hot water. Remove and keep aside
2. In kadai heat oil and add ginger garlic paste fry will golden brown, add chillies fry.
3. Add the onion paste and fry till golden brown. add tomato puree and cook.
4. Add the cashew paste to the above. Cook well add salt, red chilly powder and Aachi kings masala.
5. Now add boiled peas and cook for 2-3 mins in the gravy.
6. Finally add Paneer and keep flame on low n cook for 2 mins
7. Shift to a serving bowl and garnish with Coriander leaves

Onion Paste

Onion Tomato Paste 

Gravy 

Bandar Laddu

Ingredients

• Gram Flour – 125 gms
• Sugar – 125 gms
• Cardamoms – 6
• Ghee – 65 gms

Method 

1. Mix gram flour with water (Around 50ml) and make dough.
2. Transfer this dough into a greased chakli press. Add oil into a pan and heat it. When oil is hot, press the gram flour dough into the oil with the help of chakli.
3. Take the fried murruku into a plate and allow it to cool. Crumble the murruku with fingers and break into small pieces.
4. Take a dry mixer jar and add the crumbled murruku pieces and grind to a fine powder. Keep the mixture aside till use.
5. Take sugar in a bowl and add 65gms of water. Heat the sugar and cook on high flame till the sugar is dissolved.
6. Make sugar syrup till one thread consistency and add cardamom powder.
7. Then add powdered gram flour mixture and mix well.
8. Smear some ghee on palms. While the mixture is still warm, take a portion of the prepared mixture and form smooth ball (laddu)

Panasatonalu

Ingredients

 Maida: 1/2 Kg
 Sugar: 3/4 Kg
 Ghee: 50gms
 Salt: pinch
 Oil: ¾ Kg
 Water: 250ml

Preparation

1. Mix Maida, Salt and Ghee in a bowl.
2. Add sufficient water to the above mix and make it as soft dough.
3. Take little dough make it as a ball and roll it to chapattis.
4. With Knife cut the chapatti in to lines without cutting at the end.
5. Twist the ends in order to make it as flowers.
6. Heat oil in kadai. And fry the flowers in oil until it turns to golden brown color.
7. In another vessel prepare sugar syrup, by mixing sugar with sufficient water
8. Heat it until sugar dissolves and make it as thick sticky syrup. (one thread consistency)
9. Dip the flowers in sugar syrup and take out.

Madata Kaaja

Ingredients

  Maida -1 Cup
  Baking Soda-1/2 Tsp.
  Rice Flour-2 Tbsp.
  Ghee- 5 Tbsp.
  Water-1/2 Cup
  Sugar-1 1/2 Cups
  Water-1/4cup (For Syrup)
  Oil- ¾ liter

Method

1. Take a cup of Maida, mix it with ghee, baking soda and water and make dough.
2. Cover it with plate and keep it a side for 15-20 min, make small balls out of the dough.
3. Roll it to chapattis now place 2 chapattis one on each other.
4. In between those two chapattis spread little ghee and rice flour and roll them.
5. Cut the chapatti roll in to pieces and press these roll again with roller.
6. Pour oil in the pan and fry them until golden colour.
7. In another vessel prepare sugar syrup, by mixing sugar with sufficient water
8. Heat it until sugar dissolves and make it as thick sticky syrup. (one thread consistency)
9. Place the fried kaja in to the sugar syrup. Let the kaja absorb the syrup for a while.
10. Remove it from sugar syrup and keep aside

Juicy Juciy Kaaja !!!