VELLULLI/VELLULIPAYA KARAPPODI(Garlic podi)

INGREDIENTS;

1. Garlic-100gms
2. Tamarind-1/2 lemonsize
3. Salt-to taste
4. Turmeric powder-1pinch
5. Jaggery-1-2tsp
6. Oil-8tsp

POPU(Seasoning)

1. Redchillies-13
2. Urad dal(Blackgram dal)-2tsp
3. Cuminseeds-1/2tsp
4. fenugreekseeds-1/8tsp

PROCEDURE:

1. Put the kadai on the stove .
2. Add a little bit of oil and heat it.
3. Roast urad dal,fenugreek seeds,cumin seeds and redchillies till  urad dal turns into golden brown.
4. Remove the popu from stove and keep aside.
5. Again put the kadai  stove and heat the  remaining oil.
6. Add Garlic pods and roast them into golden brown .
7. Grind above the roasted popu till powdered.
8. Add roasted garlic along with oil and grind it.
9. Add tamarind,turmeric powder,salt, jaggery and grind it again.
10. It becomes a paste.
11. Now vellulli karappodi is ready to eat.
12. Eat this Vellulli Karappodi with hot rice along with ghee.

Banana Curd Shake

INGREDIENTS;

Big size Banana-1

1. Sugar-1 1/2-2tsp
2. Curd-3tsp
3. Dried Fruits-for decoration(roasted cashew nuts;kissmiss;and cherries)

PROCEDURE;

1. Remove the skin of banana and cut into pieces.
2. Keep the banana pieces in mixie jar and grind it once.
3. Add sugar and curd to above banana paste and again grind for few seconds.
4. Pour the banana curd shake into a bowl.
5. Decorate this banana curd shake with dried fruits
6. Banana  curd shake is ready to eat.
7. This  banana curd shake is good for health
8. Banana curd shake balances haemoglobin percentage.
9. Banana reduces body heat and releases mentalstress.

Menthi Majjiga

INGREDIANTS;

1. Butter milk(Sour)-1/2 lt
2. Green Chillies-2
3. Coriander Leaves-few
4. Turmeric Powder-1pinch
5. Salt-to taste
6. Curry Leaves-10-12
7. Oil-1/2 tsp

POPU(seasoning);

1. Redchillies-1
2. Fenugreek seeds-1/8tsp
3. Mustard seeds-1/4tsp
4. Vaamu(fennel seeds/ajwain seeds)-1/4tsp
5. Aesfoetida(Hing)-1pinch

PROCEDURE;

1. Take Buttermilk (sour).
2. Cut green chillies and coriander leaves into small pieces.
3. Put small pan on the stove and heat the oil.
4. Add fenugreek seeds,mustard seeds,vaamu and redchilli pieces. 
5. After sputtering  the mustard seeds add aesfoetida  till good aroma comes.
6. Add curry leaves and  remove the popu from stove.
7. Add salt , turmeric powder and  green chilli pieces to buttermilk.
8. At the end add above roasted popu to buttermilk and mix it well.
9. Garnish the buttermilk with coriander leaves.
10. Now Menthi Majjiga is ready to eat .
11. Eat Menthi Majjiga with rice.

kakarakaya kura(Bitter Gourd)

INGREDIENTS;

1. kakarakaya lu -300gms
2. onions-100gms
3. Green Chillies-3
4. Turmeric powder-1pinch
5. Tamarind juice-2tsp
6. Salt -to taste
7. Jaggery-1tsp
8. Oil-5tsp
9. Curry leaves-few
10. Besan-1/2tsp

Popu;

1. Redchillies-3
2. Chana dal-1/2tsp
3. Urad dal(Blackgram dal)-1/2tsp
4. Musterd seeds-1/4tsp
5. Aesfoetida(Hing)-1pinch

PROCEDURE;

1. Cut Kakarakayalu(Bitter gourd) into small pieces.
2. Cut Onions into small pieces.
3. Cut Green chillies into small pieces.
4. Put the kadai on the stove and heat the oil.
5. Add black gram dal,chana dal,mustard seeds,and redchilli pieces.
6. Roast above said dals( popu)  till golden brown colour,add aesfoetida and curry leaves.
7. Add onion pieces and greenchilli pieces to the popu.
8. After 1 minute of roasting add kakarakaya(Bitter gourd) pieces.
   
9. Cover the kadai with lid till cooked.
10. Now add salt ,jaggery,turmeric powder and tamarind juice.
11. After 2-3minutes cooking add or sprinkle besan to kakarakaya(Bitter gourd) curry and stir the curry well.
    
12. After 1 minute  delicious kakarakaya(Bitter gourd) curry ready to eat.
    
13. Eat kakarakaya(Bitter gourd) curry with rice or chapathi.
    
14. Kakarakaya(Bitter gourd) is good for health.
15. Kakarakaya(Bitter gourd) controls sugar levels.
    
16. So kakarakaya(Bitter gourd) curry is good for diabetic patients.
    

Beerakaya Ullikaram

INGREDIANTS:

1. Beerakayalu-1kg(Ridge Gourd)
2. Onions-400gms
3. Tamarind-small size lemon
4. Salt-to taste
5. Turmericpowder-1pinch
6. Oil-5-6tsp

POPU(Taalimpu);

1. Redchillies-10
2. cumin seeds-1/2tsp
3. Urad dal(blackgram dal)-11/2tsp
4. Chana dal-11/2tsp

PROCEDURE;

1. Peel   the skin of Beerakayalu/ Silk gourd/Sin qua.
2. Cut peeled Beerakayalu/ Silk gourd/Sin qua  into 2 inches pieces.
3. Heat Kadai on stove and roast Channadal, urad dal, cumin seeds and mirchi with 1tsp oil till golden brown colour.
4. Keep the abve aside and let it cool.
5. Heat Kadai with 5tsp oil and add Beerakaya/ Silk gourd/Sin qua pieces and coverit with lid.
6. Cut Onions into small pieces
7. Grind the roasted Popu and add Onion pieces , Tamarind, salt ad turmeric powder and grind it again.
8. Add this grinded paste to the beerakayalu in the kadai
9. Add some water to the above curry to get some extra gravy
10. Cook till you see a layer of oil on the top
11. Beerakaya/ Silk gourd/Sin qua ulli karam curry is ready to eat.
12. This can be taken along with hot rice along with ghee or with Roti.
13. This has good amount of fibre content.

goruchickudukaya kura(cluster beans)

INGREDIENTS:

1. Goruchikkudukayalu-300gms
2. Tamarindjuice-3tsp
3. Jaggery-3/4tsp
4. Besan-1/2tsp
5. Salt-to taste
6. Oil-2tsp
7. turmeric powder-1pinch

POPU(Taalimpu);

1. Redchillies-4
2. Uraddal-1/2tsp
3. Chanadal-1/2tsp
4. Mustard seed-1/4tsp
5. Curry leaves-few
6. aesofoeteda-1pinch

Procedure;

1. Cut goruchikkullu into small pieces.
2. Cook it with some water.
3. Cool it for some time and  squeeze the water from goruchikkudukayalu.Keep it aside.
4. Put the kadai on stove.
5. put 2tsp oil along with urad dal chana dal,mustard seeds,and redchilli pieces.
6. roast it till red colour,add aesofoeteda,green leaves
7. Now add goruchikkudukayala mukkalu(cluster beans) which are already cooked.
8. Add salt turmeric powder,tamarind juice, jaggery.mix it well.
9. cook it 3 to 5minutes and sprinkle besan.It absorbs water in the curry.
10. Curry is ready to eat.
11. serve this curry with hotrice or chapathi
12. This is fiberous curry,good for health.

Nuvvulapodi

INGREDIENTS:

1. Nuvvulu(Till Dal)-1cup
2. Salt-to taste
3. Red Chillipowder-1tsp

PROCEDURE:

1. Heat the kadai on stove.
2. Roast nuvvulu(Till dal) till light golden brown colour.
3. Allow it to Cool for sometime.
4. Grind roasted nuvvulu and add salt and chillipowder.
5. Again grind it once to mix salt and chillipowder.
6. Nuvvulapodi is ready .
7.  Eat this podi with rice and little bit of ghee.