BASELLA ALBA BHAJJI

INGREDIENTS FOR BASELLA ALBA BHAJJI :

1) BASELLA ALBA leafs - required
2) Swad Besan (Gram Flour)powder - 1cup.
3) Salt - to taste.
4) Red Chilly powder - 3tbs.
5) Cooking soda - 1tsp.
6) Oil - to deep fry.

HOW TO PREPARE BASELLA ALBA BHAJJI:

1) Take enough leaves of BASELLA ALBA .
2) Pour Water in a bowl and put BASELLA ALBA leafs in the bowl and clean it neatly.
3) Take two two or three spoons of Gram Flour powder,salt,chilly powder,cooking soda in a bowl and mix it well.
4) Dip BASELLA ALBA leafs in the above mix and fry in the oil till it gets fried .
5) Fry them slightly till it comes brown colour .
6) Now the Bhajji is ready to serve .

In Telugu Terminology :

Recipe Name in Telugu known as బచలాకు బజ్జి

The telugu name for BASELLA ALBA is "బచలాకు"
Swad Besan (Gram Flour)powder in telugu known ఇస్ "శనగ పిండి".

MUTTON KHEEMA,CAPSICUM CURRY

INGREDIENTS FOR KHEEMA,CAPSICUM CURRY:

1) Mutton Kheema - 1/4kg.
2) Capsicum - 4.
3) Chilly powder - 3tbs.
4) Turmeric powder - 1tbs.
5) Salt - to taste.
6) Oil - 5tbs.
7) Onions - 2.
8) Fenugreek Leaves (మెంతి ఆకు ) - 1 bunch.
9) Coriander powder - 1tbs.
10) Garlic - 3pieces.

HOW TO PREPARE KHEEMA,CAPSICUM CURRY:

1) Take the water in a bowl .
2) Put the Mutton kheema in a water bowl and clean it well and take the kheema from the bowl and place it on the plate.
3) Chop the capsicum into small pieces with the knife.
4) Add chilly powder,turmeric,salt,oil to Mutton kheema .
5) Half boil the kheema till all the water evaporates in the pressure cooker.
6) After then add capsicum,chopped onions,chopped menthi leaves with required water then wait for two whistles of cooker.
7) Finally add Coriander (Danya) powder , smashed garlic to it. Wait till water evaporate.
8) Serve kheema capsicum curry with rice.

In Telugu Terminology :

Recipe Name in Telugu known as "కీమ ,కాప్సికం కర్రీ " .
The Items names in telugu are as below :

The telugu name for Capsicum is known as "బెంగుళూరు మిరపకాయ " .
The telugu name for Turmeric is known as " పసుపు " .
The telugu name for Fenugreek Leaves is known as "మెంతి ఆకు".
The telugu name for Coriander is known as "దనియల పొడి ".
The telugu name for Garlic is known as "వెల్లుల్లి".

CABBAGE FRITTERS / PAKODI

INGREDIENTS FOR CABBAGE PAKODI:

1) Chopped Cabbage - 1 cup.
2) Onions - 4.
3) Green chillies - 5.
4) Coriander leaves - some.
5) Curry leaves - some.
6) Salt - to taste.
7) Cooking soda - 1tsp.
8) Oil - to deep fry.
9) Basin powder - 1cup.

HOW TO PREPARE CABBAGE PAKODI:
1) Take two cabbages in a pan and clean it with water.
2) Take that cleaned cabbages and chop into small pieces in a plate.
3) Chop onions and green chillies into small pieces
4) Have some coriander leaves, curry leaves, one spoon of salt, cooking soda ,3tbs of hot oil, water, basin powder and mix it up well in a bowl.
5) Heat oil for deep fry in pan and sprinkle that mix like a pakodi into oil.
6) Hot-hot cabbage pakodi is ready to eat.

Hibiscus cannabinus GONGURA PICKLE

INGREDIENTS FOR Hibiscus cannabinus గోంగూర PICKLE:
1) Hibiscus cannabinus (గోంగూర) - 2bunches.
2) Mustered seeds - 1tbs.
3) White gram - 1tbs.
4) yellow gram - 1tbs.
5) Curry leaves - required
6) Red chillies - 2.
7) Garlic - 4peices.
8) Turmeric powder - 1tbs.
9) Chilly powder - 2tbs.
10) Salt - to taste.
11) Mustered seeds -1tbs.
12) Fenugreek Seeds (మెంతులు) - 1tbs.

HOW TO PREPARE GONGURA PICKLE:

1) Take a bowl with water and put the Hibiscus cannabinus (గోంగూర) leaves in water
and clean it well.
2) Take a pan and keep on the stove and heat it slowly till it is heated for small temparature
3) Now take the mustered seeds ,Fenugreek Seeds (మెంతులు) in a pan and grind them like powder.
4) Now take another pan and put oil , mustered seeds , white gram , yellow gram , curry leaves,red chillies,smashed garlic as required. Fry them all lightly. then add gongura,turmeric,chilli powder,salt,mustered seeds,menthulu powder.
5) Fry it well on slight flame ( Sim) till gongura turns black.
6 Serve gongura pickle with rice.

ALASANDA VADALU RECIPE

INGREDIENTS FOR ALASANDA VADA:

1) Alasandalu - 1cup.
2) Oil - to deep fry.
3) Ginger - small piece.
4) Garlic - 5pieces.
5) Salt - to taste.
6) Green chillies - 5.
7) Onions - 3.
8) Coriander leaves - some.

HOW TO PREPARE ALASANDA VADALU:

1) Take alasandalu in a bowl and pour water into it for 6 hours.
2) Clean them neatly with out water.
3) Grind ginger,garlic,salt,green chillies,onions as kachapacha and add alasandalu,coriander leaves into it.
4) Take that mix and make it like small vadas.
5) Dip them into oil till they turn brown.
6) Serve them with natukodi pulusu.
7) This recipe not only taste, also it has excellent Nutrients.