Boiled egg with cherry tomatoes

Ingredients

Eggs- 2 (boiled)
Cherry tomatoes-16
Sweet corns-1 tbsp (boiled)
Tomato-1 medium sized(diced )
Capsicum-1 medium sized (diced)
Dhaniya powder-1tsp
Jeera powder- 1tsp
Marchi powder--1tsp
Kasuri methi-1/2 tsp
Pinch of turmeric
Oil -5 tsp
Salt to taste
A pinch of sugar

For stuff

Til-3 tsp (fried n powered)
Groundnuts-3tsp (fried n skin removed)
Coconut -(3 tsp) Fresh grated

Mix above all three powers together
And keep aside

Procedure

Take a pan
Heat oil n add jeera
Add sweet corns. Sauté for a second
Add capsicum n tomato pieces
Fry for 2 min
Add dhaniya jeera and mirchi Powder
Pinch of turmeric
Mix evenly
Put Kasuri methi
Cook for 5 min on low flame
With covered lid

Take cherry tomatoes wash well
Slit to extract seeds from tomatoes
Fill these with above mixed powders

Take another pan heat 2 tsp of oil
Drop all stuffed tomatoes one by one
And cook on low flame with
Covered lid for 3 to 5 min

Take boiled eggs, take out from she'll
Cut into 4 parts, remove yellow part (yolks)
Spread 1 tsp of sweet corn gravy
Place 2 cherry tomatoes above that
Garnish with grated cheese

Very nitricious egg snack is ready

Moong Parathas

Ingredients

Moong - 1 cup
Green chillies-3(paste)
Fresh coconut- 3 tsp (grated)
Ginger-1/2 tsp (grated)
Pudina-paste  1tsp
Hing- 2 pinches
Lemon-1
Oil-1 tbsp
Few curry leaves(minced)
Salt to taste

Dough
As usual chapatis dough
Make it little softer by adding a little
Oil while kneading.

Procedure

Soak Moong dal for an hour
Just half boil it.
Drain n leave it to cool.
Take a pan,  heat oil
Tamper with jeera
Slowly add all above ingredients
Till nice Pudina flavour comes out
Now grind Moong dal to soft granuales
Add this to above fried paste
Add salt accordingly
Sprinkle with lemon juice.
Now the stuff is ready to go into Parathas

Take small balls of dough
Roll it to a circle of 100 mm
Place a tsp full of stuff in centre of circle
Bring all ends into the circle n seal tightly
Again roll into a 150 mm circle
Fry with oil or Ghee as u desired.

Quick bites

Ingredients

Ravva-1/2 cup
Wheat flour-1/2 cup
Besan (gram flour)-1/2 cup
Grated carrot-1/2 cup
Grated cabbage-1/2 cup
Grated dhudhi (bottle gourd)-1/2 cup
Green chilli paste-1 tsp
Jeera-1tsp
Til-1tsp
Coriander (finely minced)-a handful
Red chilli powder (optional) add accordingly

Procedure

Take a bowl
Add all the above ingredients
Knead well thoroughly
Grated vegetables will leave water
Dough should b like chapati dough
If needed u can add little
It may little sticky
Grease u r hands with oil
Roll into long cylinderacal  shape
Keep aside

Boil water in a cooker
Stream all cylindrical shaped dough
For 15 min with the help of streaming plate
Or strainer

After 15 mind remove from flame
Let it cool for room temperature
Dip knife in water, cut the dough into 1/4 inch
Discs
Then into small triangle shape pieces
Heat oil in kadai
Fry on a medium  flame
Till golden brown
Enjoy with tea

Soya idli

Ingredients
Soya granuales (nutrella)-1 cup
Tomatoes- 2 (puree)
Onion -1
Coriander
Curry leaves
Green chillies-1
Chilli powder-1tsp
Dhaniya and jeera powder -1tsp
Ginger garlic paste-1/2 tsp (optional)
Kasuri methi-1/2 tsp
Idli batter
For tampering

1/2 tsp udad dal
1/2 tsp mustard and jeera

Procedure

Take 3 tsp oil in a pan
Put tampering add
Ginger garlic paste fry till aroma comes
Add finely minced onions
Fry till golden colour
Add tomato puree and cook well
Add chilli, dhaniya and jeera powder
Now wash and add kasori methi add salt
Stir well and cook.
Put nutrella granuales in boil water
Leave for 2 min
Wash under fresh waters
Squeeze and add to above cooked mixture
Cook in a low flame for 5 more min
Now soya mixture is ready to go into idles.
Keep aside

Cook idli
Take a idli, cut into 2 halves
Now take 1 piece and slit into 2
And fill it with above mixture and press
The idli for a while to be intact
Enjoy with your favorite chutneys

Double batter idli

Ingidients

Batter- 1

Chana dal- 1 cup
Green chillies- 2
Jeera- 1/2 tsp
Coriander- handful
Kadepatta- 10 to 15 leaves.

Method
Soak chana dal for 4 hrs. Take green chillies not salt in mixture
Grind them to a paste. Add soaked chana dal to it and grind it
To a coarse paste (fine granules)

Transfer the contents to a bowl and mix well with minced coriander and Kadepatta.  Add jeera to it and keep aside.

Batter- 2
Udad dal (black gram)-1 cup
Idli ravva- 2 Cups
Salt to taste

Method
Soak udad dal for 4 hrs and grind it to a smooth paste with a little salt. Wash idli ravva, squeeze it now mix well with udad dal paste. Ferment over night.

Preparation

Cook like idles
Take idli moulds
Grease with Ghee
Take 1 spoon full of batter-1 (chana dal batter)
Spread evenly
Above that put a tbsp full of idli batter
And stream for 15 min on medium flame
Now double batter idles r ready to eat
Apply Ghee over it now need eat with coconut chutney
Or tomato raw chutney.

Lapsi laddu

Ingredients

Lapsi (very small granules)  1 cup
Sugar      1 cup
Ghee        1/2 cup
Cardamom 5
Cashews     15
Charoli  20 to 25
A pinch of salt
Oil for frying

Method

1. Take the lapsi in a bowl along with a pinch of salt and mix well
2. Add water little by little and make a thick dough like we do it for chapati. Leave the dough covered in a damp cloth or we can close the bowl using a plate and leave it for 10 minutes
3. After 10 minutes, again press and kead the dough once and make small balls  like we do it for poori
4. Using the roller, make small poori out of a balls and they should be thin.
5. Heat the kadai and fry the pooris to crispy
6. Poori should not be fluffy
7. Now grind puris in mixture to a fine and soft powder
8. Take the sugar and cardamom in a mixer and grind it to a nice powder
9. Now melt the Ghee in kadai, fry Cashews and mix with grounded sugar and grounded lapsi.
10. Finally make laddoos of your desired size

Tomato besan chutney in telangana style

Ingredients:

2 large red ripe tomatoes chopped
1 chopped green chilli
1 1/4 cup curds
1 tbsp began.  Roast with a 1 tsp of oil till light gold colour
Or can take a tbsp of fried dal /putana chana powder.
1 small bunch coriander leaves
Pinch of turmeric powder
1 tsp ginger garlic paste
Salt to taste
1 tsp oil

Method
Take a pan put seasoning/popu with
1/4 tsp mustard seeds,1/4 tsp of jeera ,1/4 tsp udad dal
A few curry leaves and chopped green chillies and
Turmeric powder
Add ginger garlic paste
And toss for a few seconds.
Now add chopped tomatoes mix well for a few seconds
Remove from flame and keep aside
Before serving add roasted began
Or putana chana powder
Mix well with curds.
And serve.