Ingredients

Wheat flour – 2 Cups

Coconut Powder – 2 Cups

Sugar – 2 Cups

Kova – 1 Cup

Ghee – According to the requirement

Preparation of Sweet Poori:

1.  

      1.   Make wheat flour as Chapatti mixture.

2.    2. Make sugar powder using mixy.

3.     3.Now mix sugar, kova and coconut powder.

4.     4.Then place it on the stove.

5.     5.The mixture gets thicken.

6.     6.Make this mixture into small balls.

7.     7. Now make poori’s with these balls.

8.     8. Fry them in ghee.

9.     9.Therefore, sweet poori is ready.

Tasty Biscuits

Ingredients:

Bambino rava – 1 Cup

Maida – 2 Cups

Wheat Flour – 2 Cups

Sugar – 5 Cups

Chopped Coconut – 3 Cups

Kova – ½ Cup

Ghee – According to the need

Preparation of Biscuits:

1.     1. Fry Bambino Rava in ghee.

2.    2. Fry wheat flour and maida separately.

3.    3. Now take a wide bowl and add sugar, coconut, bombai rava, wheat flour, kova and maida flour.

4.   4.  Knead them finely.

5.   5.Now mold this mixture as biscuits.

6.   6.  Then roll these biscuits in coconut and sugar.

7.    7.  Then fry them in ghee.

8.    8. Therefore, Biscuits are ready.

Yummy Colorful Ladoo

Ingredients

Rice flour - 1/2 cup
Chana flour - 1/2 cup
Corn flour - 1/2 cup
Jaggery - 1/4 Kg
Elachi Powder / Cardamon - 4
Food color - (4 to 5 types) Little
Kiss mis -little
Kaju - little
Ghee - 4 spoons
Milk - 4 spoons
Oil - According to the need

Preparation of Yummy colorful Ladoo:


1. Take Rice flour, chana flour, corn flour in a bowl and mix them finely.
2. How many colors you have choose so make the mixture into those many parts.
3. Now mix colors in milk separately with every color and mix them in the parts of the mixture by using water.
4. Therefore, the mixture must be slippery.
5. Boil oil in a wide bowl.
6. Take a bowl which contain holes and drop the mixture from the holes of the bowl in the wide bowl and fry them as bhoondi.
7. Therefore, colorful bhoondi is ready.
8. Now take another bowl and add ghee in it.
9. Then fry kaju and kismiss.
10. Remove kaju and kismiss into a bowl and keep them aside.
11. Now add chopped jaggery, cup of water and make jaggery thick syrup.
12. Then add jaggery syrup , elachi powder and bhoondi in it.
13. Now add kaju and kismiss.
14. After it get cool then make the mixture in ladoo form.
15. Therefore, yummy colorful ladoo are ready.

Milk powder Halwa

Ingredients:


Milk Powder - 2 Cups
Kismiss - 2 spoons
Kova / Paneer - 100g
Ghee - Little
Milk - 1/2 Litre
sugar - 400g


Preparation of Milk Powder Halwa:


1. Finely chop kova or paneer according to your availability.
2. Fry kaju, kismiss in ghee.
3. Now place a wide bowl on the stove and add milk in it.
4. After milk gets boil then add Milk powder, kova, and sugar.
5. Mix them finely.
6. When the mixture becomes thicker then add kaju and kismiss in it.
7. Then off the flame.
8. Now place this mixture in ghee applied plate.
9. After the mixture gets bit harden then cut into pieces in your desired shapes.
10. Therefore, Milk powder Halwa is ready.

Mango moongdaal vadoyala curry / Maamidi pesara vadiyala Kura

Ingredients:

Moongdal / Pesara Vadiyalu - 1 1/2 cup

Onions - 2

Mango - 1

Green chili - 6

Turmeric powder - 1 Pinch

Salt - according to taste

Chili powder - 1/2 spoon

Oil - 4 spoon

Preparation of Mango moongdaal vadoyala curry / Maamidi pesara vadiyala Kura:

1. Fry moong Dal vadiyalu in oil and take them on a plate.

2. Now finely chop onions and green chili.

3. Remove the skin of mango and finely chop mango.

4. Now boil oil in a wide bowl.

5. Then add finely chopped onions, green chili, turmeric powder.

6. Let them fry for some time.

7. Then add chopped mango in it.

8. After sometime add fried vadiyalu and water in it.

9. Then close it with a lid.

10.After the mango and vadiyalu cook finely and completely then add salt, chili powder and sprinkle chopped coriander on it.

11. Therefore, Mango moongdaal vadoyala curry / Maamidi pesara vadiyala Kura is ready.

If you have this curry with rice then the taste will be amazing.

Cabbage Kootu

Ingredients:

Finely chopped cabbage - 2 cups

Dry piece, chana, ground nut - all 1/2 cup

Toor Dal - 1 Cup

Dry chopped coconut - small piece.

Dry chili - 8

Daniyalu / coriander seeds - 4 spoons

Chenna - 1 Spoon

White gram / white lentil s- 1 Spoon

Salt - according to taste

Inguva / asafoetida - 1 Pinch

Mustard seeds - 1/2 spoon

Tamarind - little

Curry leaves - 4 stems

Oil - 4 spoons

Zeera / cumin seeds - 1 Spoon

Ingredients for seasoning - 2 spoons

Preparation of Cabbage Kootu:

1. Soak channa, dry coconut in water before day.

2. Next day, take toor dal, chopped cabbage, chenna, peas, ground nuts, tamarind and  water in cooker.

3. Place the cooker on the stove and half the flame after 3 whistles.

4. Now place a bowl on the stove and add oil in it.

5. Then fry 7 red dry chilies, coriander seeds, chana, white lentil and zeera.

6. Then make them into powder.

7. After it gets cool then mix this powder in the mixture which is cooked in the cooker.

8. Now place another bowl on the stove and add remaining oil in it.

9. Then add mustard seeds,asafoetida , curry leaf, ingredients of seasoning.

10. Let them for few minutes.

11. Now mix this in the cooker mixture.

12. After 10 minutes off the flame.

13. Therefore, cabbage kootu is ready.

Arati Pandu Poornalu

Ingredients:

Banana - 6
Chopped coconut - 1 Cup
Sugar - 1 spoon
Elachi Powder - 1Spoon
Kaju and Kismiss - Little
Maida - 4 Spoons
Oil - According to requirement
Ghee - 2 Spoons
Salt - 1 Pinch

Preparation of Arati pandu poornalu:


1. Place banana's on steam.
2. After they get cool then peel the skin of them and cut it in to round shape.
3. Now place a bowl on the stove and add ghee in it.
4.Let the ghee melt finely
5. Add banana pieces, sugar, elachi powder, finely chopped coconut, kaju, kismiss and close the lid.
6. After 4-5 minutes off the flame.
7. When it gets cool then smash the mixture with the hands.
8. Now make this mixture as balls.
9. Then mix salt in maida and make it slippery mixture by using water.
10. Now place a bowl on the stove and add oil in it for deep fry.
11. Then take banana mold dip it in slippery mixture. Then drop in the heated oil.
12. Let it fry until they change their color to golden brown color.
13. Therefore, Arati Padu poornalu ready.