VAMAKU BAJJI

MY CLICKS

required:chickpea flour-1/2 cup,red chilli pd-1/4 tsp,salt-3 pinches,water-1/4 cup,soda-a pinch,vamaku-10 leaves,cumin seeds-a pinch

method

mix all the other ingredients except for the leaves and make a thick batter.dip the washed and drained leaves in the batter and deep fry

PEANUT PAKODA

required:peanuts-250 g,curry leaves-4 sprigs,cumin pd-1 tsp,garam masala-1/2 tsp,red chilli pd-1 tsp,salt-3/4 th tsp,chickpea flour-1 cup
method
wash the peanuts in water and drain.to the slightly wet peanuts;add cumin pd,garam masala,red chilli pd,salt
and mix nicely.put the chickpea flour in a plate.roll the peanuts in the flour and deep fry on a very low flame.the deep frying pan should also be placed on a small burner on the stove.lastly deep fry the curry leaves.mix them with the peanuts.

MY CLICKS

CURD SEMIYA BATH

MY CLICKS

required:semiya or vermicelli-1 cup,ginger-1/2"piece ground to paste,curd-4or 5 ladles,salt-according to taste,green chillies-2 chopped,oil-1/2 tbsp,mustard seeds-1 tsp,uraddal-1 tsp,chanadal-1tsp,curry leaves-1sprig.

method

boil 1 lt of water and add salt-1/2 tsp,oil-1/4 tbsp to the water.put the vermicelli in the boiling water and keep stirring until it is almost cooked.drain in a colander and sprinkle cold water to stop the semiya from cooking further.this also keeps semiya from sticking together.mix semiya,curd,green chillies,ginger paste,salt according to taste and keep it aside.
heat a pan and add remaining oil to it.when the oil is hot; tip in mustard seeds,uraddal and chanadal.after the dal turns brown add the curry leaves.this tempering should be added to the semiya.

MUSHROOM AND SPINACH FRIED RICE

required:oil-1 tbsp,garlic finely chopped-2 tsp,spinach leaves-7-8 each cut in four pieces ,button mushrooms-4 sliced thin,salt-according to taste,pepper pd-according to taste,ajinamoto-2 pinches,cooked basmathi rice-1 bowl,spring onion greens-finely chopped

MY CLICKS

method

heat a non stick pan and add oil to it.when the oil is hot, tip in garlic and stir fry for few seconds on high flame.tip in the mushroom, spinach and stir fry.add cooked basmathi rice,salt,pepper pd and ajinamoto for seasoning.stir fry for 2-3 min and finally add spring onion greens.mix nicely and turn off the flame. 

CORN FRIED RICE

required:oil-1 tbsp,garlic finely chopped-1 tsp,green chillies-finely chopped 1 tsp,frozen and thawed sweetcorn-1/2 cup,cooked and cooled basmathi rice-1 medium bowl,salt-according to taste,ajinamoto-2 pinches,red chilli paste-1 tsp,green chilli sauce-1 tsp,coriander finely chopped

MY CLICKS

method
heat a pan and add oil to it.now on a high flame tip in garlic,green chillies and stir fry.before they become brown add the sweetcorn and stir fry.next add the basmathi rice,salt,ajinamoto,red chilli paste,green chilli sauce one after the other and stir fry for 2-3 min.finally add the coriander leaves.

SAGGUBIYYAM RAITHA

MY CLICKS

required:1/4 th  of a small sized onion chopped,ginger-1/2" piece ground,green chilli-1 finely chopped,roasted cumin pd-1/4 tsp,coriander-few leaves chopped,curry leaves-2 chopped,fresh curd-4 tbsp,saggubiyyam or tapioca pearls-1 tbsp,salt-according to taste,boondi-optional 

method

beat the curd to make it smooth.dry roast the saggubiyyam for 3-4 min in a pan until they pop and are crisp.put them in curd and mix all the other ingredients.garnish with little boondi.

SEMIYA VADA

required:chickpea flour-3/4 th cup,boiled and drained vermicelli or semiya-1 cup,green chillies-2,onion-1 small chopped,curry leaves-1 sprig chopped,coriander-few leaves chopped,salt-according to taste
method
mix all the above ingredients together.make vadas and deep fry.

MY CLICKS

IDLI BATTER PAKODA

required:left over idli batter-2 ladles,maida-1/2 tbsp,cumin seeds-1/2 tsp,salt-according to taste,red chilli pd-1/4 tsp,green chillies-2,onion-1 medium which is sliced thin.
method
mix all the above ingredients nicely and deep fry like pakodas.

PEPPER SPICED TEA

required:water-1&1/4 cup,peppercorns-1 tsp crushed coarsely,saunf-1 tsp crushed coarsely,ginger-1" piece crushed,mint leaves-3/4 th cup,tea leaves-2 tsp,milk-1 cup,sugar-2 tsp
method
to the water add mint leaves,peppercorns,saunf,ginger and heat it up.when the water reduces a little then add sugar&tea leaves.after a min add the milk.when the milk comes to a boil strain and serve hot.

MY CLICKS

CAULIFLOWER PEPPER MASALA

required:oil-1&1/2 tbsp,dry red chillies-1 broken,curry leaves-1 sprig,onions-2medium sized which are finely chopped,green chilli-1 slit,garlic chopped-3 cloves,turmeric pd-1/4 tsp,cauliflower-1 medium,salt-according to taste,coriander pd-1&1/2 tsp,water 3 cups,pepper pd-2 tsp.
method
put the flowerettes along with salt in water.wash nicely and drain.heat oil in a pan and add the dry red chilli,curry leaves.when they are fried, tip in the chopped onion,green chilli,turmeric pd and saute until the onion is light brown in colour.tip in garlic and when light brown add the flowerettes,coriander pd and also salt.saute for 2 min and then add water.cook covered until flowerettes are soft.lastly tip in the pepper pd and mix nicely.serve with rice or phulka.

MY CLICKS

CABBAGE AND CARROT SANDWICH

MY CLICKS

required:brown bread-2 slices,cabbage -2 tsp grated finely,carrot-2 tsp grated finely,mayonnaise-4 tsp,cucumber or kheera-4 or 6 round slices.

method

make a spread by combining grated carrot,grated cabbage and mayonnaise.trim the edges of the bread slices and apply this spread on it.place the cucumber slices on the spread and cut into desired shapes.sandwich will

be more colourful if the cucumber is not peeled.

CABBAGE AND NOODLE BROTH

MY CLICKS

required;water-1 lt,maggi noodles-1/4 pack,onion-1 small diced,cabbage-a medium size block diced,tomato-1 chopped,salt-according to taste,ajinamoto-2 pinches,maggi seasoning-1 packet from the same pack.
method
mix all.cover and boil until the noodles are cooked.serve hot.

BOTTLEGOURD IN MILK GRAVY

MY CLICKS

required-bottlegourd-1 medium sized peeled and diced evenly,oil-1 tbsp,mustard seeds-1heaped tsp,cumin seeds-1 tsp,curry leaves-1 sprig,onion-1medium which is chopped finely,green chillies-5 slit,turmeric pd-1/4 tsp,salt-according to taste,milk-1 cup which is boiled and cooled
method
add little salt to the bottlegourd pieces, mix them nicely with hand and keep aside.heat oil in a non stick pan and tip in mustard seeds.when they crackle; tip in cumin seeds,turmeric pd,curry leaves,onion and green chillies.stir fry.add the bottlegourd when the onion is light brown and cover with a lid.reduce the flame.mix in between.when the water from the bottlegourd dries up and the bottlegourd is soft, pour the milk.
if the bottlegourd is not very fresh and doesn't cook in it's own juices then add little water to cook it and later add the milk.cook for 1-2 min after pouring the milk.turn off.the milk should not split.
to improve the gravy texture add 1 tsp of chickpea flour to the cooled milk and mix without any lumps.use this milk instead.

HOT LEMON TEA

required:tea leaves-1/4 tsp,juice of half lemon,sugar-1&1/4 tsp,water-1&1/4 th cup
method
put the water to boil along with sugar.add the tea leaves when the water starts boiling and turn off.squeeze the lemon juice.strain and serve hot.

MY CLICKS

DRUMSTICK AND DAL SOUP

required: toordal-1 handful,drumsticks-2 cut in 1" pieces,mint leaves-2 handfuls,curry leaves-2 sprigs,coriander leaves with stems-2 handfuls,onion-1 medium chopped ,tomato-3 chopped,saunf-1&1/2tsp,turmeric pd-1/4 tsp,green chillies-4,water-4 glasses, salt-according to taste,pepper pd-1/2 tsp.
method
to the pressure cooker add toordal,drumstick,mint leaves,curry leaves,coriander leaves,onion,tomato,saunf,turmeric pd,green chillies and water.cook for 3 whistles.mash nicely and strain.add salt,pepper pd.serve warm.

MY CLICKS

CHILLED WATERMELON SOUP

required:salt-according to taste,white pepper pd-1/2 tsp,mint leaves-handful,lemon-1,watermelon-about 1.4 kg
method
cut open the watermelon and dice the red pulp in medium size pieces.put these chunks in a blender along with salt,white pepper pd,lemon juice,mint leaves.strain and serve chilled.

MY CLICKS

RAW BANANA AND MOONGDAL FRY

MY CLICKS

required:raw bananas-2,moongdal-1/4 cup,oil-1 tbsp,mustard seeds-1 tsp,uraddal-1 tsp,chanadal-1/2 tsp,turmeric pd-1/4 tsp,curry leaves-1 sprig,garlic chilli pd-1 tsp,salt-1/2 tsp

method

chop the ends of raw bananas and cut them in the middle.boil the bananas in water and drain.when they cool down,peel,dice in small pieces.meanwhile also boil the moongdal in water until little soft and drain.the dal should not be mushy.

heat the oil in a nonstick pan and tip in mustard seeds.also add uraddal,chanadal,turmeirc,curry leaves.when the dals are light brown in colour tip in the diced bananas and cooked moongdal.stir fry for sometime and add salt,garlic chilli pd.

MASOORDAL BHAJIYA

required:masoordal-100g,onion-1 medium diced,green chillies-7,coriander seeds-2 tsp,salt-according to taste,carom seeds or ajwain-1 tsp,chickpea flour or besan-2 or 3 tbsp,ginger-garlic paste-1 tsp,cumin seeds-1 tsp.
method
soak the masoordal in water for 5-6 hours after washing it nicely.grind the dal with salt,onion,green chillies,ginger-garlic paste,cumin seeds and water.same water which is used to the soak the dal can be used.the water level should be slightly above the dal level in the mixer jar.
add chickpea flour and carom seeds to the batter.also add coarsely ground coriander seeds to the batter.deep fry until golden brown.

MY CLICKS

PAPAD WITH TOPPINGS

MY CLICKS

required:coriander-few leaves chopped,onion-1 small finely chopped,coconut grated-2 tbsp,lemon juice-few drops,green chilli-1 finely chopped,salt-2 pinches,fried masala papads-6-8.
method
nicely mix grated coconut with green chilli,lime juice,salt,coriander and onion.sprinkle little of this mixture on the fried papad.

CHICKEN PACHADI

MY CLICKS

required:fenugreek seeds pd-1 tsp,mustard pd-1 tsp,cinnamon pd-1 tsp,garam masala-1 tsp,plain red chilli pd-1/2 cup,khuskhus pd-1/4 cup,turmeric pd-1/2 tsp,ginger and garlic paste-4 tsp full, chicken with bones-1 kg,oil-14 tbsp,salt-6 tsp,lemons-8
method
mix fenugreek pd,mustard pd,cinnamon pd,garam masala pd,red chilli pd and keep it in a ceramic bowl.wash the chicken pieces nicely and drain.put the chicken in a vessel and add salt-1 tsp,turmeric pd and cook it covered without adding any water.turn off the heat when all the water from chicken evaporates.deep fry this chicken until medium brown in colour.add the fried chicken to the powder mixture.in the same oil, also deep fry the khus khus pd and ginger garlic paste until golden brown and add this oil in to the chicken.tip in the remaining salt.when it comes to room temperature add the juice from the lemons and mix nicely.use it from next day onwards.serve with rice.

LADIES FINGER CHUTNEY

MY CLICKS

required:garlic cloves-4,salt-according to taste,turmeric pd-a pinch,ladies finger-1/4 th kg,cumin seeds-1 tsp,
green chillies-70 g,oil-5 tsp,tamarind-the size of 2 marbles.
method
heat a pan with oil and add the chopped ladies finger to it.stir fry until light brown in colour and allow to cool.in the same pan add a tsp of oil and put the whole green chillies and cover.stir fry the chillies until light brown.in a mixer jar grind the green chillies,salt,turmeric pd,tamarind,garlic cloves,cumin seeds to a smooth paste together.later add the ladies finger to the jar and grind very coarsely.

CAULIFLOWER FRY

MY CLICKS

required:cauliflower-1,oil-1 tbsp,mustard seeds-1 tsp,uraddal-1tsp,chanadal-1/2tsp,turmeric pd-1/4 tsp,curry leaves-1 sprig,onion-2 small in size chopped,green chillies-2 slit,ginger-garlic paste-1/4 tsp,salt-according to taste,garlic chilli pd-1/2 tsp
method

half boil the flowerettes in salted water and drain.heat the oil in a non stick pan and tip in mustard seeds.after they pop tip in the uraddal,chanadal,curry leaves,turmeric pd.when the dals are light brown in colour add the chopped onion along with green chillies and saute for sometime.add ginger-garlic paste when the onion turns light brown.after a min add the flowerettes also.stir fry for sometime and tip in salt ,garlic chilli pd finally.

YELLOW CUCUMBER WITH DRY PRAWNS

MY CLICKS

required:oil-1&1/2 tbsp,cinnamon-1 small piece,cloves-3,onion-2 small finely chopped,green chilli-1 slit,ginger&garlic paste-1/4 tsp,turmeric pd-2 pinches,dry prawns-1 hand ful,cucumber-2 nos small in size and diced ,tomatoes cut in small pieces-2nos small,garlic cloves-3,cumin seeds-1 tsp,salt-according to taste,red chilli pd-1/2 tsp
put the dry prawns in warm water and wash nicely for 3-4 times and soak them for 15 min.

method
heat the oil in a pan and tip in cinnamon and cloves.after they are fried add onion and green chilli.saute until the onion is light brown and tip in turmeric pd and ginger-garlic paste.add the drained prawns to the pan and saute for 2 min.now put the diced cucumber and tomatoes and saute for 2 min.add 3 cups of water and cook covered until the cucumber is translucent and tomatoes are soft.turn off and keep it covered for sometime on the stove.

ALOO TUK

MY CLICKS

required
baby potatoes-8, chaat masala-a pinch,red chilli pd-1/4 tsp,salt-to taste,dry mango pd-1/4 tsp,coriander pd-1/4 tsp,oil for deep frying.
method
boil the baby potatoes with skin for 1 whistle.
mix chaat masala,red chilli pd,salt,dry mango pd,coriander pd and keep it ready.drain and cool the potatoes and press them lightly.deep fry the potatoes until brown and crisp.when they are still hot, sprinkle the powder mix on the potatoes and mix well.serve as a snack.chaat masala can be avoided when served with sambhar rice.

SESAME AND ROASTED CHANADAL POWDER

MY CLICKS

required:cumin seeds-3 tsp,dry red chillies-20,garlic cloves-20,curry leaves-10 sprigs,roasted chanadal-1 cup,white sesame-1 cup,salt-4 tsp,oil-4 tsp

method
heat roasted chanadal for a min.then grind it to a fine powder in a mixie jar and remove.dry roast the sesame seeds until they pop and grind them.they should not change colour.mix both the powders.
heat oil and fry the dry red chillies in it until bright red and put them in the mixie jar.fry the curry leaves in the same oil and add to the same jar.grind them together coarsely and add garlic cloves,salt to this and grind again.later add the earlier powder mix to this and finally grind again.serve with rice,idli,dosa,upma.

BOTTLE GOURD FRY

MY CLICKS

required:oil-1tbsp,mustard seeds-1 tsp,uraddal-1 tsp,chanadal-1 tsp,curry leaves-1 sprig,onion-1 medium size,green chillies-2 slit and halved,turmeric pd-1/4 tsp,bottle gourd-1 medium diced,salt-according to taste,garlic chilli pd-1 tsp,coriander-few leaves.
method
add 1 cup water to the bottlegourd and cover to cook.check in between and when the bottlegourd is half done and slightly cooked put the contents in a muslin cloth and tie the ends to squeeze out the water.this water can be used to prepare rasam or sambhar.
now take a pan and heat it up with oil.tip in mustard seeds,uraddal,chanadal and curry leaves.when they pop
tip in the turmeric pd,onion,green chillies and fry until the onions are light brown in colour.add the bottlegourd
now and saute for 5 min.it doesn't take much time because it's already cooked.tip in salt,garlic chilli pd and coriander leaves.mix nicely and serve with rice.

RAW BANANA IN MILK GRAVY

required:oil-1 tbsp,mustard seeds-1/2 tsp,cumin seeds-1/2 tsp,turmeric pd-1/4 tsp,curry leaves-1 sprig,onion-1small finely chopped,raw banana-1 diced in small squares,salt-according to taste,red chilli pd-1tsp-milk-3/4th cup boiled and in room temperature
method
heat the oil and tip in mustard seeds and cumin seeds.when they pop tip in the turmeric pd and curry leaves.add the onion and saute.reduce the flame and when the onion turns pink add the raw banana and cover.open the lid every few seconds and toss the vegetables.tip in salt,red chilli pd.when the banana is little soft pour the milk and cover for a min.

MY CLICKS

MINI OATS OOTHAPPAM

MY CLICKS

required:quick cooking oats-1 cup,curd-1 tbsp,salt-according to taste,green chillies-2 chopped finely,cumin seeds-1/2 tsp,onion-1 small,water,oil

method

mix oats,curd  and also enough water to make oothappam batter.rest for 5 min.meanwhile chop onion,green chillies and mix them nicely with cumin seeds and a pinch of salt.add this to the batter and along with a little salt.make oothappam and cover and cook on both sides with oil.sprinkle grated carrot and  chopped coriander on top.this is optional.makes 4-5 oothappams.

ROASTED SWEET POTATO

MY CLICKS

required:medium sized sweet potatoes-4,ghee-4-5 tsp

method 

scrub and nicely wash the sweet potatoes.chop off the ends and cut in the middle.put them in a thick bottomed vessel and add ghee.close the vessel with a smaller vessel which is filled with water.cover the second vessel with a lid so that the steam doesn't escape.put the two vessels, one on top of the other on a stove.now on a very low flame cook the potatoes.every 2 min keep the top vessel aside and toss the potatoes in the bottom vessel and put the vessel back on top.do this until the potatoes are roasted.if a knife easily passes through the potato then it is cooked.

POTATO RAITHA

MY CLICKS

required:cumin seeds-1/2 tsp,curry leaves-1 sprig,green chilli finely chopped-1,baby potatoes boiled and halved-6,salt-according to taste,curd-2 ladles,red chilli pd-2 pinches.
method
in a pan dry roast cumin seeds,curry leaves,green chilli,baby potatoes,salt until they slightly change colour.when they cool down add curd.sprinkle red chilli pd.serve with biryani.

ALMOND PAKODA

MY CLICKS

required:chickpea flour-2 tbsp,red chilli pd-1/2 tsp,cumin seeds-a pinch,salt-according to taste,soda-a pinch,dry mango pd-1/4 tsp,water-little,almonds

method

make a thick batter with all the ingredients except almonds.dip the almonds in the batter and deep fry.

THOTAKURA VADA

MY CLICKS

required:chanadal-1 cup,toor dal-2 tsp,green chillies-5,saunf-1 tsp,salt-according to taste,thotakura-small bunch chopped finely

method

soak chanadal and toordal  for 2 hours.drain and grind them together coarsely.add the finely chopped green chillies,salt,saunf and thotakura to the mixture and make vadas.

JEERA PULAO

required:jeera-2 tsp,melted ghee-5 tsp,basmati rice-1 cup,water-1&3/4 th cups,salt-1/2 tsp

MY CLICKS

method
soak the basmati rice in water for 10 min.heat a pan and add ghee and jeera.when the jeera is fried add basmathi rice along with the water,salt and cook covered until done.

IDLI ROTTI

required: whole[skinned]uraddal-1 cup,idli rawa-3 cups,salt-according to taste,oil-1 tbsp.

MY CLICKS

method

soak uraddal for 4-5 hours and grind to a fluffy,light and smooth paste in a wet grinder by adding water.add little by little water.it takes about 20 min for the dal to turn smooth.when this is being done,soak the rawa for 1/2 hour in water with salt and wash it nicely for 3-4 times.for washing, just let the rawa settle down on the bottom and slowly pour out the water on the top.rest it in between, to wash it 3-4 times.squeeze out the water from the rawa completely and add rawa to the uraddal paste. make idli batter by combining both the rawa and uraddal paste.add salt to taste to the batter.

take a non stick pan and heat it up.take 4-5 ladles of the batter and spread it in a round shape.pour oil around the rotti and cover with a lid.turn and cook covered after the bottom turns golden.this rotti can be prepared without fermenting the idli batter.

serve with ginger pickle or mango pickle.

AMARANTH WITH CHANADAL

MY CLICKS

required:big bunch of amaranth leaves washed nicely and finely chopped,chanadal-1/2 cup,green chillies-2 slit,water-4 cups,salt-according to taste,onion[optional]-1 small finely chopped,red chilli pd-1&1/2 tsp,tamarind paste-3 tsp,turmeric pd-1/2 tsp,oil-1&1/2 tbsp,mustard seeds-1&1/2 tsp,garlic cloves-3 crushed,cumin seeds-1 tsp,curry leaves-1 sprig.
method
wash the chanadal and soak in water for 20 min.boil the dal in the cooker with onion,green chillies for 2 whistles along with the water.after the pressure comes down open the lid and add the amaranth leaves,turmeric pd,tamarind paste,salt and red chilli pd.cook for 10 min until the leaves change colour and  are soft.
prepare a tempering with oil,mustard seeds,garlic cloves,cumin seeds,curry leaves and add to the above mixture.

TOMATO CURRY WITH COCONUT

MY CLICKS

required:oil-1 tbsp,mustards seeds-1 tsp,cumin seeds-1/2 tsp,curry leaves-1 sprig,onion-1 medium chopped fine,green chillies-2 slit,turmeric powder-1/4 tsp,ginger-garlic paste-1 tsp,tomatoes-4 small chopped,curry leaves-1 sprig,1/4th of a medium size coconut grated,salt-according to taste,sugar-1 pinch,red chilli powder.

method
heat up the oil in a pan and tip in mustard seeds,cumin seeds,curry leaves.when the mustards pop add the chopped onion,green chillies to the pan and saute.when the onions turns light brown tip in turmeric pd and ginger-garlic paste.when the raw smell of the paste disappears tip in the chopped tomatoes,salt,sugar and cover.add the grated coconut when the tomatoes are half cooked and cover again.finally add the red chilli pd and check the salt.serve with roti or pulka

CURRY LEAF DAL

required:yellow moongdal-1/2 cup,1 tsp-uraddal,chanadal-1 tsp,curry leaves-1 cup,water-1&1/2 cup,pepper pd-1 &1/2 tsp,salt,turmeric pd-1/4 tsp

MY CLICKS

method:
wash curry leaves and dry roast them on low flame for 2-3 min.also dry roast moongdal,chanadal and uraddal for 3 min on a low flame and wash them nicely and drain.add water and cook the dals and curry leaves together for 1 whistle in a cooker.add freshly ground pepper powder and salt to taste,to the dal,after the pressure comes down.

tempering:oil-3 tsp,ghee-2 tsp,dry red chillies-1,mustard seeds-1/2 tsp,crushed garlic cloves-2,cumin seeds-1/2 tsp.prepare the tempering and add to the dal and cover the dal for a min.

STEAMED RAWA BALLS

MY CLICKS

required:water-2 cups,jaggery-3/4 th cup,chanadal-1/4 th cup,salt-1 pinch,rice rawa-1 cup,ghee-2 tsp
method:
soak chanadal for 5-6 hours and drain.pour the water in a pan and heat it up.add chanadal and grated jaggery to the water.when the water starts boiling,add the rawa and mix nicely without lumps.cover it for 3-4 
min.let the mixture cool down.shape the mixture in balls and pile them up on a greased idli plate and steam for 5-7 min.grease the idli plate with ghee.

RAW BANANA FRY

required:oil-1 tbsp,mustard seeds-1 tsp,uraddal-1 tsp,curry leaves-1 sprig,turmeric pd-1/4 tsp,onion-1 big sliced,green chillies slit-2,ginger-garlic paste-1 tsp,salt-according to taste,garlic chilli pd-11/4th tsp,raw bananas-2 cut in the middle and boiled in water until the colour of the skin changes to black on all the sides.
when a knife easily passes through the banana, then it is cooked.

MY CLICKS

method:
peel the bananas and crush them to get uneven pieces.heat a pan with oil and tip in mustard seeds and then uraddal.when the mustards pop add curry leaves.now add the thinly sliced onions and green chillies.when the onion is light brown in colour tip in turmeric pd along with ginger-garlic paste.fry the paste until the raw smell disappears.
add the raw banana pieces to the pan and mix nicely.fry for 3-4 min.add salt and garlic chilli pd at last.

STUFFED GREEN BRINJAL

MY CLICKS

required:oil-1&1/2 tbsp,salt-1/2 tsp,red chilli pd-1 tsp,ginger and garlic paste-1 tsp,onions-2 medium,cumin seeds-1 tsp,turmeric pd-1/4 tsp,green brinjals -6,roasted coriander pd-1 tsp.
while selecting the brinjal,select the ones with a thick stem.they cook quickly and water is not required to cook them because they are fresh.
method:
make a paste of diced onions along with ginger-garlic paste,cumin seeds,salt,red chilli pd,turmeric pd.take  the brinjals and cut them one by one in 4 or 6 wedges, depending upon the size, with the stem intact.also chop off the stems a little bit on the top.put them in salted water simultaneously.press out the water after 5 min and stuff them with the prepared paste.
heat a flat bottommed non stick pan with oil and arrange the brinjals side by side and cover with a lid.turn them once in 2 min and add the remaining paste, if there is any and cover.sprinkle a pinch of salt,coriander pd on them.cook until soft.if the brinjals are not fresh add 1/2 cup of water after the first 2 min to cook them.

CORIANDER CHICKPEA FLOUR FRY

MY CLICKS

required:oil-1 tbsp,mustard seeds-1/4 tsp,turmeric pd-2 pinches,coriander leaves-2 bunches washed and  chopped finely,salt-according to taste,red chilli pd-1/4 tsp,chick pea flour-3-4 tsp.
method:
heat up the oil in a non stick pan and tip in the mustard seeds.also tip in turmeric pd.after the mustard seeds
pop add the chopped coriander leaves and saute for a min.tip in salt ,red chilli pd and mix nicely.now add  chickpea flour spoon by spoon while mixing continuously so that the lumps are not formed.saute until the leaves are little crisp and the chickpea flour is golden in colour.serve with rice.

DRY SHRIMP AND EGG FRIED RICE

MY CLICKS

MY CLICKS

required:oil-2 tbsp,onion-1 small,garlic cloves-2,dry red chillies-5,dry shrimps-3 tbsp,salt-according to taste,eggs-2,cooked and left over white rice-1 big bowl
method:
soak the dry red chillies in hot water for 30 min and grind with a tsp of vinegar to make a redchilli paste.also grind onion and garlic together with the red chillies.wash and soak the dry shrimps in very little water for 15 min.grind the soaked shrimps along with the water very coarsely.
in a wok heat up the oil and add the red chilli mixture along with the shrimp mixture and fry until the mixture turns thick.now add salt and also the rice.keep mixing and after 2 min push the rice aside and add eggs-2 in the centre with a pinch of salt.when the egg scrambles,mix it lightly with the rice.serve hot.

TOMATO SOUP

required:oil-2 tsp,onion-1small,green chillies-2,tomatoes-4 small which are red in colour,ginger and garlic paste-1 tsp,salt-according to taste,water-2-3 cups,coriander-1 small bunch,milk-1/2 cup,cornflour-1 tbsp,ajinamoto-a pinch,tomato ketchup-2 tsp[optional],beetroot-1 small[optional]
method:
take a cooker and add oil and heat it up.tip in the roughly chopped onion and green chillies and fry.when the onion turns transperant add g&g paste and fry until the raw smell disappears.now add the roughly chopped
tomatoes.chopped beetroot can also be added at this point.when the tomatoes are slightly mushy add water,coriander chopped with the stalks and cook for 1 whistle and turn off.
after the pressure reduces open the lid and put it back on the stove on low flame.now add ajinamoto and cornflour which has been mixed with cold milk.tomato ketchup can be added at this point.cook for 2 more min.mash it up with a masher and strain and serve.if beetroot is added tomato ketchup need not be added
and viceversa.both beetroot and tomato ketchup change the colour of soup to red.if they are not used the soup will remain orange in colour.

MY CLICKS

CABBAGE GRAVY

required: oil-1 tbsp,cinnamon-1 small piece,onion-1 small,tomato-1 small,cabbage-1small bowl julienned,turmeric pd-2 pinches,green chillies-2,cumin seeds-1 tsp,saunf-1/4 tsp,salt-1/2 tsp,water-350 ml, coconut-1 small piece,cashews-2,roasted chanadal-1 tsp.

MY CLICKS

make a paste of green chillies,cumin seeds and saunf.also make a paste of coconut,cashews,roasted chanadal.heat a pan with oil and tip in the cinnamon,chopped onion,when the onion turns light brown add the chopped tomato.tip in the turmeric pd,green chilli paste and salt.when the tomato turns soft add the cabbage.

wait for the cabbage to turn translucent and then add water.when the water comes to a boil, tip in the cashew,coconut and roasted chanadal paste which is prepared.let this cook for 2-3 min.serve with puri and dosa.

PANEER IN GREEN MASALA

MY CLICKS

required: paneer-200g,oil-1 tbsp,ginger-garlic paste-1/2 tsp,onion-1small,mint leaves-1/2 small bunch,coriander-1 bunch,green chillies-2,cinnamon-1 small piece,pepper corns-,1 tsp,coriander seeds-1/2 tsp,dry red chillies-2,cumin seeds-1/2 tsp,saunf-1/2 tsp,salt-according to taste,water-2 cups,lemon-1/2.
method:
make a paste of green chillies,coriander leaves,mint leaves.dry roast pepper corns,coriander seeds,cumin seeds,dry red chillies,saunf,cinnamon and make a spice powder.heat oil in a pan and tip in chopped onion and fry until light brown.add ginger-garlic paste and fry until the raw smell disappears.now add the green paste and saute for a min.add diced paneer and mix nicely.add water and cover for 5 min.later tip in the ground spice powder.cook for 1 more min and turn off.add lime juice.

CHICKPEA VADA

MY CLICKS

required: chickpeas-1 big glass,onions-2 medium,green chillies-6-7,salt-according to taste,coriander-1 bunch.
method:soak chickpeas in water for 7-8 hours.drain and grind them coarsely.add chopped onions,finely chopped green chillies,salt,chopped coriander to the vada mixture.deep fry vadas.

BABY POTATOES WITH SESAME

MY CLICKS

required: babypotatoes-1/4 kg,salt-1/4 tsp or according to taste,turmeric pd-2 pinches,oil-1 tbsp,cumin seeds-1/2 tsp,garlic cloves-3,dry red chillies-4 or 5,black sesame seeds-2 tsp.
method: heat 1/2 cup of water in a small vessel.when the water is hot turn off the stove and put dry red chillies-4-5 in the water.after15 min grind the red chillies to a paste with little water and garlic.
boil baby potatoes-1/4 kg in a cooker with water, for 1 whistle on high flame.pour oil in a pan and tip in turmeric pd,salt and then peeled potatoes.saute until the potatoes turn a golden shade.now tip in crushed cumin seeds and the chilli garlic paste.mix nicely for 3-4 min and tip in toasted sesame seeds finally.

RIDGEGOURD CHUTNEY

MY CLICKS

required: ridegourd-1 big,green chillies-8,garlic-4 cloves,salt-according to taste,turmeric-2 pinches,cumin seeds-1/2 tsp,tamarind-size of a marble.
method:chop the ridgegourd like circles.add oil in a pan and heat it up. put the chopped ridgegourd in oil and cover and cook until it is almost soft.remove and put on a plate.in the same pan fry the green chillies.
now grind garlic,cumin,salt,turmeric pd,green chillies,tamarind together.later add ridegourd to this mixture and grind.

BOTTLEGOURD WITH SORREL LEAVES

MY CLICKS

required:bottlegourd-1 medium,onion-1 small,green chillies-5,salt according to taste,garlic cloves-5-7,sorrel leaves or gongura from-6 small bunches,turmeric pd-1/4 tsp,red chilli pd-1 tsp,mustard seeds-3/4 tsp,cumin seeds-3/4 tsp.

cook bottlegourd pieces with green chillies,onions,turmeric pd,salt.cook in a vessel  with the lid covered for sometime.need not add any water.when the bottlegourd is soft add sorrel leaves and cover for 2 min.turn off the stove.

prepare a tempering:oil-1 &1/2 tbsp,mustard seeds,cumin seeds,garlic cloves crushed.the garlic should be lightly fried.it should not turn brown.