Open Book

Preparation Time: 9 min

Cooking Time: 26 min

Level of Difficulty: Easy

This zesty soup gets its taste of the bayou from the Cajun seasoning—a blend of cayenne, paprika, garlic, and onion—and hot pepper sauce.

Ingredients

1 medium onion(s), chopped

14 1/2 oz canned diced tomatoes

1 1/2 cup(s) vegetable broth, reduced-sodium

2 Tbsp canned tomato paste

1 cup(s) frozen corn kernels, thawed

1 cup(s) fat-free skim milk

1/2 tsp Cajun seasoning

1/4 tsp black pepper, freshly ground

1/4 tsp hot pepper sauce

Instructions

Spray a large nonstick saucepan with canola oil nonstick spray and set over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the tomatoes, broth, and tomato paste; bring to a boil. Reduce the heat and simmer, covered, 15 minutes. Transfer to a blender and puree. Return to the saucepan and stir in the corn, milk, seasoning, pepper, and pepper sauce. Simmer until the soup is heated through. Yields about 1 1/4 cups per serving.

I have added a photo album of pizza making process , any one interested can go thru it..

Methi Chapathi Ingredients:

• Wheat flour
• Menthi kura
• Jeela karra
• Chilli powder
• Turmeric
• Salt

Carrot Perugu Pacchadi Ingredients

• Curd
• Carrot
• Green Chilli

Procedure for Methi Chapathi:

• Cut menthi kura into very thin pieces and add  wheat floor with these menthi koora pieces with jeela karra , salt, chilli powder and slight turmeric with curd instead of water.
• Make like the regular chapathi and fry it.
• Methi Chapathi is ready to serve.

Procedure for Carrot Perugu Pacchadi :

• Slice the carrots into very thin pieces, add that in Curd with salt and put tiragamatha by adding some green chilli.

The combination of Methi Chapthi with Carrot perugu pacchadi will be a very good combination for chapathi lovers.

Recipe by Radhika and Vara Lakshmi.

Ingredients:

• 1 cup of Minapu pappu
• 2 cups of Rice
• Onions
• Green Chilli
• Salt

Procedure:

•    Soak minapa pappu and rice in water for 3-4 hrs.
•   Grind them the mixture in to little hard and mix them with salt, onions and               green chilli, make it into little hard so that the small balls can be formed easily,
•   Then put the balls into the oil and deep fry them.
•   Andhra ponugu is ready.

Recipe by Vara Lakshmi

Ingredients:

• Avacado
• Capsicum
• Onion
• Black Beans
• Corriander
• Tortilla's
• Corn
• Sliced Tomato's

Procedure:

• Cut the onion and capsicum into straight pieces.
• Fry them with a spoon of oil
• Also fry the black beans separately with some salt.
• Cut the Avacado , take off the pulp and add it with the sliced onions and Corriander, no need of frying them
• Now add all of them (above ingredients) and put in the tortilla and now it becomes a Chipotle Tortilla wrap,
• we can add some cooked rice also in this wrap if we need..... 

Recipe by Radhika..

1) Wash and dry the Sajjalu thoroughly.

2) Grind the sajjalu into smooth powder

3) Also grind Coconut,  jaggery and elaichi 

4) Mix all of them and after 10 mts, drop into heating oil,

5) The final step is just like we do the "ARISELU".

Recipe by Vara Lakshmi Kunapuli

A healthy meal.

Ingredients:

Old fashioned Oatmeal 1 cup

Moong dal (pesara pappu) 1cup

Water 3 to 4 cups

Black pepper (miriyalu) 2 to 3 table spoons

Jeera 2 to 3 table spoons

Salt to taste

Preparation:

Add water to oatmeal, moong dal and cook it in a pressure cooker.

Sauté black pepper and jeera with little oil and make it into a powder

Add that powder and salt to the cooked oatmeal and dal.

It is done. Amount of water can be changed depends on your tatse on the texture of the final product - dry or porridge type. I prefer the latter one.

I enjoy this dish with Pachhi pulusu and potato curry (antae mari oil fry kadhu, just regular curry). I can add that recipe (my recipe of aloo curry) too if anyone wishes to know.

Recipe By Sarada Aunty..