Ingredients:

• All purpose Flour(Maida) – 2 Cups
• Curd – 1/4 Cup
• Salt – 1/4 Teaspoon(to taste)
• Baking Soda – 1 Big Pinch
• Baking Powder – 1/2 Teaspoon
• Sugar – 1/4 Teaspoon
• Ghee – 1 Tablespoon
• Small Egg – 1
• Oil/Ghee for basting – 2 Tablespoons
• Extra Maida flour for rolling Kulchas

Method:

1. Take a bowl and put Maida, baking soda, baking powder and salt.Mix it well and keep it aside.
2. In a small bowl put curd, ghee, sugar and egg, beat well and keep it aside.
3. Now add this mix into the maida bowl and mix it to make dough. Knead the dough for 10 minutes and make it like ball and put some oil on top of dough.
4. Cover this with damp cloth. let it rest for 3 hours at room temperature.
5. Before making the kulch’s knead the dough for 5 minutes. Divide dough into 4 equal parts.
6. pre-heat the oven to 450 degrees.
7. Lightly dust the rolling board with flour put one ball flatten it with hand, roll the dough out to form oval shape about 2 inch thickness.
8. Brush the kulcha with oil or ghee and put this on greased baking sheet and bake it for 7-8 minutes.

Serve this hot with any non veg curries.

Ingredients:

• Mushrooms – 1 cup – cut into thin slices
• Onion – 1 small – cut into small pieces.
• Garlic – 1 clove – cut into tiny pieces
• Spinach – 1/2 cup – cut thinly
• Green onion – 1 – Cut thinly
• Eggs – 3
• Cilantro – 1 tablespoon – cut thinly
• Salt & Pepper – as needed
• Olive Oil – as needed
• Hot Sauce – to your taste

Method:

1. Beat the eggs with a dash of hot sauce, salt and pepper and keep it aside.
2. Take a oven proof skillet and put 1 teaspoon of oil and put the cut mushrooms and saute it for 5 minutes and transfer this into a plate.
3. Put another teaspoon of oil and put cut onion, garlic and saute it for couple of minutes and add spinach, cilantro, green onion, salt, pepper and hot sauce and saute it for couple more minutes and then pour the egg mix and mix it once and let it cook for couple of minutes until it is sets.
4. Now it is the time to put the pan in the oven under the broil for 3 minutes.
5. While taking this pan out of the oven, use caution as the handle of the pan is so hot.
6. Serve this Frittata with hot sauce or ketchup.

Tip: If you are not big on egg yolks, you don’t have to use all the 3. But try to use at least one egg yolk with three egg whites to get the rich taste.

Ingredients:

• Urad Dal – 1 cup
• Moong Dal – 1/2 Cup
• Idly Ravva – 1 Cup
• Coriander Leaves – 1/4 Cup
• Salt – to Taste
• Mustard Seeds – 1/2 Teaspoon
• Curry Leaves – 1 Stem
• Hing – 1 Pinch
• Oil as required.

Method:

1. Soak Urad Dal, Moong Dal for 2 hours and grind it in a mixture.
2. Wash the Idly Ravva and squeeze the water out of it and put this in above dough, then add salt and mix it well.
3. Take a small pan and put 1 tablespoon of oil and bring it to heat and put mustard  seeds, hing, curry leaves and let them crackle and put this in the idly dough.
4. Add cilantro to this dough.
5. Put this in idly maker and make them like regular idlies.

Tip: serve this with any kind of Chutney.

Ingredients:

• Soji – 1/2 Cup
• Rice Flour – 1 Cup
• Maida(All Purpose Flour) – 1/2 Cup
• Cooking Soda – 1/4 Teaspoon
• Salt to taste
• Red chillies powder – 1/2 Teaspoon
• Oil – as required

Method:

1. Take a bowl and put all the ingredients except the oil and mix them well. Add water and make it like Dosa dough/flour.
2. Take a skillet and make like dosa and put the oil around the Dosa. Once he is brown, flip it to the other side and let it become brown in color.

Tip: Serve this hot Dosa with any kind of chutney.

రవ్వ కిచిడీ

Ingredients:

• Rice Ravva – 1 Cup
• Moong Ravva – 1/4 Cup
• Onion – 1 medium – diced into small pieces.
• Green chillies – 6 – diced into small pieces.
• Curry leaves – 1 stem
• Tadka Seeds – 1 Teaspoon
• Chanadal – 1 teaspoon
• Peanuts – 1 tablespoon
• Salt to taste
• Oil – 2 tablespoons
• Hot water – 2 1/2 Cups

Method:

1. Heat the water
2. Take a heavy bottom pan and pit the 2 tablespoons of oil and let it heat , put the Tadka Seeds, Chanadal, Curry Leaves and Peanuts and let them Crackle.
3. Now put the Onion, green Chillies and saute this for couple of minutes.
4. Add Moong Ravva, Rice Ravva, salt and fry this for 5 minutes on medium heat.
5. Add hot water slowly and put the lid on and cook this until all the water is gone(evaporated)
6. Take the lid off and mix it very well. At this point it should look like Upma.

Serve it hot

You also enjoy this with home made curd.

Ingredients:

• Left over angle hair paste – 1 Cup
• Pasta Sauce – 2 Tablespoons
• Eggs – 2
• Salt & pepper – to your taste.
• Tomato Ketchup – 1/2 Teaspoon
• Onion – 1 medium – cut into small pieces.
• Cilantro – 1 teaspoon
• Basil Leaves – 2 tear into small pieces.
• Oil – 1 Tablespoon.

Method:

Beat the eggs with salt & Pepper and keep it aside.

1. Take a medium skillet and put 1 tablespoon oil and let it heat and put the Onion and saute it for couple of  minutes.
2. Add Angle Hair Pasta, Pasta Sauce, Cilantro, basil and Tomato Ketchup and fry these for 6 to 7 minutes on high heat until the pasta looks bit crispy.
3. Now lower the heat and put the egg mix on top of Pasta and spread it like Omelet and let it cook on medium heat for 3 minutes. Flip it to the other side slowly and cook it for another 2 minutes. Your Frittata is ready, so take it off from the heat and serve it hot.
4. Serve it with Cilantro.

Note: When I tried to make Frittata with other pasta’s it did not come good. This worked only with Angle Hair pasta & Linguine Pasta.

రాగి పిట్టు

Ingredients:

• Raagi Flour(రాగి పిండి) – 1 Cup
• Jaggery(బెల్లం – गूड) –  1/4 Cup
• Ghee(నెయ్యి) – 1 teaspoon
• Elachi Powder (इलाची) – 1/4 Teaspoon
• Fresh coconut – 1 Tablespoon – grated.
• Salt – a pinch

Method:

1. Tale a bowl and put the Raagi Flour, salt and mix it well.
2. Now add water little by little and mix it to get the flour wet.
3. Put this in idly maker and cook it for 5 minutes and let it cool.
4. Grate the Jaggery like powder and keep it aside.
5. Put the cooked Raagi mix in a big bowl and make like powder and add jaggery, elachi, coconut and ghee and mix it well.
6. Your Raagi Pittu is ready to eat.

Ingredients:

• Besan – 1 cup
• Wheat Flour – 3 Cups
• Azwan – 1/4 Teaspoon
• Green Chilies – 7 cut into tiny pieces.
• Carrot – 1/4 Cup – grated
• Spinach – 1/4 cup – shredded
• boiled potatos – 1 medium(mashed)
• Cilantro – handful – cut into tiny pieces.
• Salt to taste.
• Oil as needed.

Method:

1. Put everything in a bowl and add 1 tablespoon of oil and Kneed it by adding water as required.
2. Let it rest for 30 minutes and make portion
3. Roll this as parotas and fry them with little bit of oil as needed.

Serve it hot with curd or any curry.

तिल की रोटी

Ingredients:

• Wheat Flour – 2 Cups
• Sesame Seeds – 1 Table Spoon
• Oil as required.
• Salt to taste.

Method:

1. Take a bowl and put Flour, 1/2 spoon sesame seeds, salt and 1 table spoon of oil and mix it well.
2. Put the water as needed, kneead it well and rest it for 30 minutes,
3. Make it into portions and roll them in roties.
4. While rollin sprinkel remaining  sesame seeds and shallow  fry the roties.

Serve it hot with any curry.

Ingredients:

• Moongdal – 1/2 Cup
• Semiya – 1 Cup
• Onion – 1 medium cut into long lengths
• Green Chilies – 8 Cut into long lenghts
• Raw coconut – 1 Tablespoon (Grated)
• Cilantro – handful – cut into tiny pieces
• Ginger-garlic Paste – 1 Teaspoon
• Cloves – 2
• Cinnamon Stick – 1/2 inch pieces
• Salt to Taste
• Oil – 3 Tablespoon
• Ghee – 1 Teaspoon

Method:

1. Dry roast the moong  dal and cook it in water till the moong dal is half done, then drain it and keep it aside.
2. Dry roast the semiya and boil it in 2 cups of water along with a bit of salt. Drain this and keep it aside.
3. Take a heavy bottom pan and put 3 table spoons of oil and 1 tablespoon of ghee and put the onion and green chillies and saute it for couple of minutes.
4. Now add cloves and cinnamon stick, ginger-garlic paste and fry this till the raw smell goes off.
5. Add salt, cooked semiya and moongdal and 1/2 cup of water and mix it well and cover it with a lid and cook it on medium heat till all the water evaporates and looks like kichidi.
6. Garnish it with coconut and cilantro.

Serve it hot.