Pulihora Avakaya

to make pulihora avakaya:
Wash and clean the pat dry mangos.
Cut them into pices along with the seed into big chunks.
Grind the mustard seeds into fine powder along with salt.

Heat the oil in a pan, add all talimpu ingredients in order.
When dals change color and mustard seeds start spluttering ,remove from heat.
take a clean bowl, mix raw mango chunks(pices), red chile powder and mustard seeds powder together with the half a cup of oil.
Stir in fried spices and dals.
Then transfer all the mixed ingredients in to a clean sterilized jar.
Pour the remaining oil into the jar and seal the jar with cloth or any cover.
Leave it aside for atleast two days for the pickle to mature.
Serve pulihora avakaya with hot rice or with any roties.

Saffola oats payasam/kheer

1. Wash the saffola oats and cook it in thin coconut milk till it is soft and tender

2. Add jaggery and stir till it dissolves.

3. Add thick coconut milk and cook on a medium or low flame for some time.

4. Remove the vessel from stove and garnish with ground cardamom  powder, almonds, fried cashews and rasins.

Tipp: coconut milk can be replaced by plain milk which makes it a kheer.jaggery should be added at the end. it can be served hot or cold

Sweet Potato Idli

preparation of sweet potato idli:
remove, wash and grate the sweet potato (around 1/2 Cup)
Separate leaves, tear and wash the cilantro leaves.

Take a bowl and add the idli batter, sweet potato, cilantro leaves and salt (as your like if necessary).
Mix the above contents thoroughly and keep aside.
Grease idli moulds with few drops of ghee.
fill few tablespoons of batter in each idli mould.
Place the idli stand in steamer.

Steam the idli for around 8 minutes.
kept the idli moulds outside for few minutes to cool down.
Remove the idli from idli mould carefully with the help of a spoon.
Serve sweet potato idli hot with coconut chutney this type of idli most famous in all over india as a tiffin recipers........

Eggplant cumin powder fry

for eggplant cumin powder fry:

in a pan Roast cumin seeds till until they turn golden brown.
In a grinder Grind cumin seeds and red chile powder into fine powder.

Wash eggplant and remove stems and chop in to thick pices.

In a pan heat the oil, add all fry ingredients in order.
When the mustard seeds start spluttering, add sliced(pices) eggplant and salt.
Fry briefly and cook covered on medium or low heat for few minutes.
Add  water if required to avoid eggplant sticking to the bottom of the pan.
Uncover, add  ground cumin seeds powder and salt for taste if necessary.
Stir well and cook covered till eggplant is soft.
Uncover, stir fry for few seconds and remove from heat.
Serve eggplant cumin powder fry with steamed rice and dollop of ghee or with any chapati.

Indian Style Sheekh Kabab

For Indian Style Sheekh Kabab recipe: Take a large bowl and mix onions,ground lamb,cilantro, mint, ginger paste, and chile paste. Season with cumin,cayenne,paprika, coriander and salt. Cover, and kept in refrigerate for 2 hours.
apply the lamb mixture around skewers using hands.Make sure that the meat is spread to an light thickness. Refrigerate until you are ready to grill.
heat grill for high heat.
Brush grate liberally with oil, and arrange kabobs on grill. Cook for until well done, turning as needed to brown evenly and serve hot with curd or any picle........this recipe is very famous in north india and all indians like this recipe very much

Bombay Chicken and Rice

For Bombay chicken and rice: heat the oven to 375 degrees F(faran heats).
take a inch baking pan, in that mix fruit, rice, sugar , onion,and salt and  Pour that mixture in water. Arranged  the chicken parts over rice mixture. Take a small bowl, in that mix curry powder, butter and paprika. Rub  the butter mixture over chicken pieces smoothly. Cover the pan tightly and carefully with aluminum foil.
Put the chicken pieces in preheated oven up to 1 hour, untill chicken juices run clear and rice is tender and serve hot serve with raitha as you like the yummy yummy Bombay chicken rice is ready….this recipe is famous in all over India mainly in Mumbai

MASALA DOSA

1. Separately take rice and soak it and urad dal at least 6 hour or overnight in water.
2. Grind upto paste.
3. Mix together, add salt with water to make better.
4. at hole night kept in room temperature.
5. Mix chilies and onion to the thin batter.
6. Heat the pan or griddle with little ghee or oilas your wish.
7.pour and Spread the mix on pan in circular motion to make thin Dosa.For masala filling,fry onoins in heated oil for 5 min until they tured golden brown.later add potates,mix well and cook.Fill this in the dosa and roll and serve  hot with any picle......