Rama's yumminess 😋

 Mushroom stuffed with cheese and veges...umami flavours....melt in mouth!!! Ingredients For stuffing Mushroom 250 GM's Onion 1/2 cup Salt to taste Oregano 1 tsp Chilli flakes 1 tbsp Capsicum 1/2 cup Oil 1 tbsp Grated Cheese 2 tbsp Chopped coriander 1 tbsp Mushroom stalks 1/2 cup For marination Hung curd 2 tbsp Salt to taste Red chilli powder 1/2 tsp Tumeric Powder 1 pinch Dhania powder 1/2 tsp Garam masala powder 1/2 tsp Method For stuffing Heat oil in a pan,add chopped onion,capsicum,mushroom stalks.saute till raw smell goes and cook till soft.Add cheese and cook till cheese melts. Make marination by mixing hung curd with all spice powders and keep aside. Scoop out and hollow the mushrooms .Keep the stuffing in the centre. Heat oil in a pan,coat the marination on the outer side of the stuffed mushrooms.saute in low flame ,until both sides are golden brown Serve with your favourite sauce 

  Black chenna sundal Sundal is healthy,protein rich stirfry of legumes,seeds....flavoured with mild spices....tangy tamarind juice. Ingredients Black chenna 1 cup Salt to taste Dry red chilli powder 1/2 tsp Tumeric Powder 1/4 tsp Tamarind juice 1 tbsp Mustard seeds 1/2 tsp Urad dal 1/2 tsp Curry leaves few Oil 2 tbsp Method Soak the Black chenna overnight and pressure cook till soft(5-6whistles).Add 1/2 tsp Salt while boiling. soaked and boiled chenna Heat oil in a pan add mustard seeds curry leaves and urad dal.Temper until mustard seeds crackle. Add the cooked Black chenna without water.stirfry till dry,add turmeric powder,dry red chilli powder,salt,tamarind juice.saute for few minutes and switch off the the flame. Serve hot sundal for any meal of the day.

Sundal is an healthy snack option.... jackfruit seeds are naturally sweet and creamy.....hence when roasted with spices .... get's a delicious taste Ingredients Jackfruit seeds 250 gms Salt to taste Oil 3 tbsp Red chilli powder 1 tsp Coriander leaves  Amchur powder 1/2 tsp Method Boil jackfruit seeds with skin in pressure cooker.cook till tender (3-4 whistles) Peel the skin and quarter the seeds.Heat oil in a pan add the boiled jackfruit seed. Boiled jackfruit seeds  Roast till the seeds turn crispy and golden brown.Add the spice powders and adjust the taste to your liking.Garnish with chopped coriander leaves. Serve warm sundal with a cup of hot filter coffee.

  Fresh Guacamole dip .....made from fresh avacado...drizzled with olive oil....tangy and healthy dip for chips,nachos.... Ingredients Avacado 1 Olive oil 1 tbsp Chopped onion 1 Lemon juice 1 tbsp Salt to taste Pepper powder 1/2 tsp Method Scoop out the pulp of a ripe avocado fruit.Mash with a spoon into a corse paste.Add chopped onion,salt,pepper powder,olive oil. Give a good mix.your avacado dip .. guacamole is ready. Serve with some nacho chips.

 For all panipuri lovers....have a family Golgappe day to enjoy chatpata Pani Puri!!! Ingredients For stuffing  Chopped onion 3 Black chenna 1/2 cup Salt to taste Black salt 1/2 tsp Red chilli powder 1/2 tsp For green chutney Coriander 1 bunch Mint leaves 1/2 bunch Ginger3inch piece Garlic 2-3cloves Salt to taste Jeera 1/2 tsp Grind the ingredients to a coarse paste. For khatta-meeta chutney Tamarind pulp ( softened with hot water) Seedless dates pulp 1 cup Roasted jeera powder 1/2tsp Saunf powder 1/2 tsp Roasted dhania powder 1/2 tsp Salt to taste Grind the ingredients to chutney consistency. For suji puri Rava 1 cup Maida 2tbsp Oil 1 tbsp Salt 1 tsp Water for mixing Oil for frying Method For making puri roll out 10cm circle with the prepared dough.cut our your favourite size puri and fry in oil till slightly golden brown. Let them cool to room temperature. Soak the black chenna dal for 8 hrs and boil in a pressure cooker ,till soft.Mash the chenna coarsely and mix with the spices. Di

 Flavours and spices loaded veg Dum Biryani..... Hyderabad special....treat your tastebuds with this tasty veg Biryani!!! Ingredients Basmanti rice 1 cup Mixed vegetables (carrot,beans, cauliflower,potato,green peas) 1 cup Onion 2 Ginger garlic paste 3 tbsp Coriander 2 tbsp Mint leaves 2 tbsp Salt to taste Garam masala 1 tbsp Cinnamon 2inch piece Cardamom3 Saunf 1tsp Cloves 4 Star anise2 Bay leaf 2 Javitri 1 Saffron 1pinch Green chilli 3 Curd 1/4 cup Tumeric Powder 1/2 tsp Dry red chilli powder 1/2 tsp Dhania powder 1/2 tsp Jeera powder 1/2 tsp Oil 3 tbsp Ghee 1 tbsp Method For marination of vegetables Marinate vegetables in curd,salt,chilli powder, turmeric powder, garam masala powder,ginger garlic paste, dhania powder jeera powder for 30 minutes. Marinated vegetables Boil basmanti rice in water along with whole spices like cardamom,cinnamon, bay leaf,saunf,javitri, cloves.cook the rice till 70%cooked . Drain the rice and keep aside.save the drained water for later use. Heat a kadai,