Papad Roll

Ingredients:
1. Papad: 12
2. Cabbage: 1/4 kg
3. Capsicum:  1 each color
4. Carrot: 1 big
5. Soya sauce: 1 tsp
6. Salt: for taste
7. Pepper powder: 1/2 tsp
9. Chat Masala: 1/2 tsp
8. Oil: 2 tsp + for deep fry

Procedure:
1) Chop Cabbage, Capsicum, Carrot into long slices.
2) Heat oil, fry the vegetables.
3) Add soya sauce, salt and pepper power.
4) Place lid and let it cook but not mashed should be crisp.
5) Off the stove and let it cool.
6) Drain the water from the veggies.
7) In a flat plate, take water till half the plate is filled.
8) Dip papad for 2 mins and let the papad get soft.
9) Remove the papad into a dry plate.
10) Fill the papad with 1 Tbsp of the veggies.
11) Roll to close the papad using maida paste made with water or just water.
12) Deep fry the papad rolls till crisp and remove into a plate.
13) Serve Hot with tomato sauce.

Rose-Orange Punch

Being a Hyderabadi....I always loved the colour and taste of Rooh-afza...coming to Bradford, UK...dint miss some of the tastes....my husband brought a Singapore based similar rose syrup...though this one had more sugar content...but i can get similar taste in this alien place....so i set to make different types that can be made...here are some....

Rose-Orange Punch:

Ingredients:
1. Rose-Syrup: 2 tbsp
2. Orange juice: 4 tbsp
3. Chilled water: 1/2 cup

Procedure:
1) Mix all the ingredients in the serving glass and garnish with orange peel.

Pomegranate/ Pomegranate Juice

Health Benefits of Pomegranate/ Pomegranate Juice: The Top Ten

1. Antioxidants – These help to wrangle the hoards of free radicals in your system. Free radicals have an uneven number of electrons and like to balance themselves out by stealing from other molecules and cells in your body. These cells are oftentimes very important ones dealing with your DNA, and when they are destroyed, disease step

s in. Pomegranate juice is an excellent source of antioxidants that work to help you stay disease-free.

2. Blood Thinner – Pomegranate juice helps your blood circulation, making it easier for blood to travel to your heart, brain, and the rest of your body.

3. Cancer Fighter – Pomegranate has been known to reduce and prohibit the growth of cancer cells and tumors in your body.

4. Digestion Aide – Pomegranate juice is a natural remedy for diarrhea, dysentery, and great number of other digestive problems.

5. Anemia Relief – With a high content of iron, pomegranate juice is a great home cure for anemia because it promotes higher levels of hemoglobin.

6. Anti-Inflammatory – Pomegranate juice has properties that help treat sufferers of arthritis. It can also help cure a cough or sore throat.

7. Neonatal Care – It has been proven that pomegranate juice ingested by pregnant women can help protect the neonatal brain.

8. Artery Protection – It helps keep plaque from building up in your arteries.

9. Cartilage Protection – It works to prevent the deterioration of cartilage in your body.

10. Cholesterol Reducer – Pomegranate juice is capable of lowering blood pressure by as much as 6% in daily drinkers.

Quick Kova Kajjikaaya

Ingredients:
1. Grated fresh coconut: 1 cup
2. Grated Jaggery: 1/2 cup
3. Cardamom powder: 1 tsp
4. Milk Powder: 1 cup
5. Condensened milk: 1 cup
6. Butter: 1/2 cup

Procedure:
1) Roast grate coconut in a kadai till it turns into light brown.
2) Add jaggery to it and cook till they mix together properly and leave the kadai.
3) Add the cardamom powder and off the stove. Let it cool.
4) In a kadai, melt the butter.
5) Add milk power and mix well.
6) Add condensed milk and stir well till it forms a dough like chapathi dough.
7) When the dough cools. Make small poori like chapathi.
8) Make lemon size balls with the coconut mixture.
9) Put each ball into each poori and close the poori into ball. Use water if needed to close the ball.
10) Serve in cupcake holder.

Dappalam

Ingredients:
1. 

Ponaganti aaku koora

Ingredients:
1. Ponaganti koora (water amaranth): 2 cups
2. Onion: 1 big
3. Minappapu/Urad Dal: 1tsp
4. aavalu: 1/2 tsp
5. jeelakarra: 1/2 tsp
6. curry leaves: 1 bunch
7. green/red chilles: 1
8. Oil: 2 tsp
9. Peanut powder: 2 tsp
10. Sesame powder: 2 tsp.

Procedure:
1) Remove the stems of the leavy vegetable, clean well as it might have some mud. Chop the leaves.
2) In a thick Kadai, heat oil.
3) Add urad da,l when they are light brown add mustard and jeera.
4) When they splutter, add chillies finally add onions.
5) When onions turn translucent add the leaves and cook till they come together.
6) Add peanut and sesame powder and cook till they are mixed properly with the leaves.
7) Serve hot with roti or rice.

Idly Podi

Ingredients:
1. Dried red chillies: 50 gms.
2. Urad dal: 1 cup
3. Coriander seeds: 2 tsp
4. Asfoetida/Inguva: 2 pinch.
5. Salt: to taste

Prodecure:
1) Heat 2 tsp oil in Kadai.
2) First add 2 pinch hing, followed by red chillies.
3) When the red chillies are roasted enough. Take them off into a plate to cool.
4) In the same kadai add urad dal and roast till golden brown.Add to the plate to cool.
5) In the same kadai add coriander seeds and roast till aroma rises. Add to the plate.
6) Add the stuff in plate to a dry grinder along with salt and grind till fine powder.
7) Store in a airtight container. Can be used for around 6 months.