Butter pan Cake

This is my mother's old recipe ,which was very tasty and that time we are not having  oven ,but  that was very tasty so you all try and taste it .

Ingredients;

1 cup butter( which was extracted from home buttermilk),
1 cup  maida,
1-cup sugar (your choice of quantity)
4 -eggs(braked and mix well the batter)
 Iron pan,
Sand to smear on pan.
1 sp of baking powder if you wish.

Method:

1.First mix all the ingredients thoroughly,and kept a side ,

2.Heat pan in low flame and smear sand all over it and heat for 5 mints.

3.then take a deep grooved plate and smear 1 sp of butter on it and pour the cake  batter and place a lid

4.And then heat on low flame for about 20 mints (when the cake get separated from plate)

5.After  cooling  cut pieces in to different shapes as your wish

6.Then taste it ,enjoy cake  for this christmas.

Tea

Ingredients:

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1-glass of milk,
1/4 of water,
2 sp of sugar,
1 tsp of tea powder,

1 elachi.or ginger 2 pinches

 Method:

1.Boil milk and water and  and add tea powder and sugar and boil for  10 mints.
2.Add elachi  or ginger to it .
3.Filter it and take in to a glass.
4.Delicious tea is ready.

Aloo parota

Ingridients:

2 cups -wheat flour,
salt-tasty,
water,
1-tsp oil,
1-onions chopped,
2 tsp coriander leaves,
2 green chillies,
1/4-kgpotato-cooked
peel and washed.
curd.

Method:

1.Mix 2 cups of wheat flour in to a dough with salt and 1 tsp oil and make a soft dough and kept a side.
2.fry all the curry ingridients and kept a side.
3.take small ball of dough and flat like chapaties and keep small ball of curry on it.
4.Close the dough around the potato ball.
5.Roll out the parattas a little thicker
.6.Fry on a tawa smearing ghee on it.
7.Serve with  curd.

Andhra idly

Ingredients

• 2cups idly ravva.
• 1 cup Urad Daal (white)
• 11/2 tbsp Salt
• Oil (for greasing the pans)

Method

• Pick, wash and soak the daal overnight or for 8 hours.
• Pick, wash and drain the ravva. 
• Grind the daal into a smooth and forthy paste.
• Now mix the sneezed idly ravva to   daal together into a batter.
• Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
• Idlis are ready to be cooked when the batter is well fermented.
• Grease the idle holder or pan well and fill each of thm with 3/4th full of batter.
• Steam cook idlis on medium flame for about 15 minutes or until done.
• Use a butter knife to remove the idlis.
• Serve them with sambhar or chutney.
• Yami yami  brake fast is  ready.

Spicy Ghee rice

Ingridients: 

1/2kg-basmati rice,
3 tsp ghee,
1/4 cup refined oil,
whole spices,
1 large onion,
3 green chillies,
1 tsp gingergarlic paste,
water less than double,
1 1/2tsp salt,
2 tsp coriander leaves

method:

1,heat oil in cooker and fry all spices.
2.add onions and fry for 2 mnts.
3.Add green chillies ,gingergarlic paste fry for 3 mints.
4.Add less than double water and salt  and allow to boil.
5.when water comes roling boil add rice peas and cook in low flame till done.
6.Garnish with coriander leaves ,serve with raita,or chicken.

Onion (ullipaya) roti pachadi

Ingridients:onions-sliced 1 cup,
red chillies--7,
salt-tasty,
oil- for fry,
garlic cloves--3,
jeera-pinch,
tamarind -2 pinches
method: 1.cut the onions in to big slices  and shallow fry and kept a side.2.fry red chillies and jeera .
3.Grind all the ingridients  in rolu and popu with 1 sp oil and eat with hot rice .

Cucumber (dosa kai ) roti pachadi

Ingridients:

cucurber chopped -1  cup,

green chillies- 8,

tamarind-pinch,

cumin-1 sp,

garlic--4 cloves,

salt-tasty,

oil -for popu.

method-

1.cut the cucumber in to small pieces and kept in a bowl.

2.Fry green chilly,cumin garlic,and  kept a side

3.Grind all the ingridients  in rolu and pop with oil 

4. Eat with hot hot rice.