Ingredients:

• 1 tsp pepper
• 1 tbsp Coriander seeds
• 1 tsp Cumin seeds
• 1 cup Ground nut or Peanut roasted
• 1/2 cup grated coconut
• 1 inch piece Tamarind
• 3 Whole red chilly
• Oil
• Salt

Method:

• Add oil in a Pan.Once oil gets heated add whole red chilly,cumin seeds,pepper and coriander seeds.
• Switch off the stove once all the ingredients become little brown.

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Ingredients:

• Carrot – 1/4 kg
• Onion – 1 big (chopped)
• green chillies – 2 or 3
• Grated Coconut – 1/2 cup
• Mustard seeds – 1 tsp
• Curry Leaves Few
• Urad dal – 1 tsp
• Oil
• Salt

Method:

• Peel and grate the carrots in a big grater.
• Heat oil in a kadai. Splutter the mustard seeds and urad dal.
• Add curry leaves. Add onion and green chillies and saute till the onions become translucent.
• Add the carrot and salt and bring to boil for some time.if necessary add some water and cook for about 2 min.
• Then Add the grated coconut and mix well.
• Serve hot with rice

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Ingredients:

• Marie biscuits, -1Pkt
• ½ Cup Sweetened Condensed milk
• 3 tbsp cocoa powder
• 4 tbsp Butter
• 1-2 tsp Milk, if required(i used)
• ½ Cup Desiccated coconut
• Cadbury Gems- 1pkt

Method:

• Crush biscuits finely to make a fine powder using mixe. Sieve and keep aside.
• Cream butter in a medium bowl. Add the fine biscuit powder, the cocoa powder and the condensed milk.

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Ingredients:

• Gongura leaves a bunch
• 1/2 Medium Sized Onion
• 2 Red Chillies
• 3/4 tsp cumin seeds
• 1/4 fenugreek seeds
• a pinch asafoetida
• 2 Garlic cloves
• 2 brinjal
• 1 tomato
• Salt to taste
• Oil

Method:

• Dry roast 2 Red Chillies, 3/4 tsp cumin seeds, 1/4 fenugreek seeds,
• a pinch asafoetida and set aside

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This recipe  basically from Andhra, i learned this recipe from one of my close friends. I tried this recipe today, it is so yummy

Ingredients:

• 4 cups moog dal ( green )
• ½ cup rice
• 12 to 15 green chillies
• 4 to 5 medium- sized onions , finely chopped
• A piece of ginger ( about 2 cm long ), finely chopped
• 5 tablespoon cumin seeds
• Salt to taste
• Cooking oil ( sesame preferably ) or ghee

Method:

• Soak the moong dal and rice for four to five hours. Grind them together to a coarse paste to obtain a thick consistency. Set aside.

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