veg hyderabadi

grate capsicum,cabbage,carrot,potato (each in very little quantity,all together should make 1 big cup) and also grate paneer.

dry roast jeera, coriander seeds, khas khas, cinnamon, cloves add cardamom and keep aside
fry chopped onion, green chili, ginger, garlic. Make fine paste of both these mitures with little water.
heat oil, add turmeric powder, garam masala, pinch of salt and sugar, add add chopped onion long-thin after 2min add carrot,capsicum, paneer and the rest vegetables, you may add green peas as well. Now pour the onion paste prepared mi and let it cook with a closed lid for 3-5 min. Add 3spoons of cream in the mean time. Also sprinkle some water to cook, if needed. Atlast add salt according to taste.

garnish with some grated paneer & coriander and its ready to serve

kela thoran

Peel the raw bananas and cut into small cubes, Wash them well.
Grind Coconut, Green chilly, Turmeric powder, Garlic, onion and jeera coarsely.
Heat oil in a pan, splutter mustard seeds, add dry red chilly, curry leaves add bananas and grinded coconut mixture. Mix well and cook on a low flame. add water only if necessary. Finally once banana is cooked add salt to taste.

biscuit rotti

for filling
dry roast rava, jeera, coriander seeds,red chili, desiccated coconut. Make a rough powder along with some jagery/sugar, salt.

roast a small tea spoon (very lil quantity of sesame seeds) til and mix with the above mixture.

for outer cover
maida : 2 :: 1 : rice flour :: 1/2 rava
make a dough of maida, rava, rice flour, salt and turmeric powder
maida being the major content and just a spoon full of rava and rice flour

roll out small poori sized rolls from the dough, place a spoon of fillin,enclose it thoroughly in the dough covering like paratha and roll. deep fry

kadle bajjil

soak kadle (black chana) overnight

cook kadle in cooker- 8 whistles,(keep aside the excess water to make chane saaru) add chopped raw banana to it and cook them too.
prepare tadka of mustard, curry leaves, red chili, heeng
add it to the kadle, raw banana mixture. Add desiccated coconut, salt and mix well. serve hot with bajjil (spicy poha)

to make bhajil, Melt some jaggery with 3tsp of water and allow it to cool. Dry roast jeera, coriander seeds, red chili, make a fine powder in a food processor, mix desiccated coconut with it and make a dry coarse mixture all together. combine this mixture with the cooled jaggery syrup add thin poha and salt to taste mix well using hand, applying the masala evenly to poha. The syrup should be just enough to moist and soften the poha.

**if the jaggery syrup is hot the poha will turn hard and crisp when mixed with it.

kuchalakki rotti

soak boiiled (red) rice and plain normal rice overnight
boiled rice :1::1:plain white rice

grind both the soaked rice with desiccated coconut, salt, make a thick batter like surnoli batter.

pour a ladle full of batter on hot tava, and spread to medium thickness sprinkle sufficient oil and make crisp or soft rotti as desired

goes well with godda churn-jagery coconut churan or coconut chutney

god appo /sweet paddu

soak rice for 3-4 hours

grind rice, jagery, beaten rice (poha), desiccated coconut along with cardamom and a pinch of salt. need not ferment the bater, it is ready to use.

make appo in spl appo tava.

eriyappo

soak toor dal, rice for 2-3 hours
toor dal :1::1.5:rice

grind toor dal, rice, desiccated coconut, powdered jagery, with cardamom and a pinch of salt,to make a fine paste of dosa batter consistency

pour a ladle of bater and deep fry using fresh oil/ghee in a thick bottomed kadhai, rotate and fry evenly until it gets nice golden color.

the shape of eriyappo is perfect when prepared using a deep U bottomed frying pan, perfect hemisphere! if a flat bottomed one gives flat maal-puri like eriyappo.