required:butter-1/2 tbsp,1 small head-broccoli seperated into florets,dried garlic pd-2 pinches,chicken bone broth-3/4 th cup or vegetable stock,cream-1 cup,milk-1 cup,onion-1 small finely chopped,maida-1 heaped tsp,salt-according to taste,black pepper,cheddar cheese-10 tbsp
method
remove all the thicker stems and use the florets.heat a deep bottomed vessel with butter and add onion to it.when the onions sweats, add the flour and fry until the raw taste of the flour disappears.the flour should not change colour.now tip in broccoli,garlic pd and saute for few sec.add the stock and cook until the florets are slightly soft.pour milk,cream and mix well.when this comes to a boil add cheese,black pepper pd.adjust salt.do not cook for long after adding cheese.serve with toasted bread.
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| MY CLICKS |
required:oil-3 tsp,raw chanadal-1&1/4 th cups,green chillies-4,garlic cloves-3,salt-according to taste,cumin seeds-1/2 tsp,tamarind paste-2 tsp,water-for chutney consistency
for tempering:oil-1 tbsp,mustard seeds-1/2 tsp,uraddal-1/2 tsp,curry leaves-few
method
fry the chanadal in oil until slight golden along with green chillies.now grind the chanadal,green chillies,cumin seeds,garlic cloves,salt together in a mixie jar.add little by little water,tamarind paste and grind again until smooth.this should not be very runny.adjust any salt.
prepare the tempering.pour it into the chutney and mix well.
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| MY CLICKS |
required:carrot-1/2 medium size grated,cabbage-2 handfuls finely chopped,frozen green peas-3/4 th cup, mashed potato-2 medium size,salt-about 3/4 th tsp or according to taste,red chilli pd-1/4 tsp,green chillies-2 finely chopped,cumin pd-1/4 th tsp,cornflour-1&1/2 tbsp,coriander-finely chopped along with stems,garam masala pd-1/2 tsp,ginger grated-1" piece,onion-2 handfuls finely chopped,bread crumbs- for dusting,oil-to deep fry
method
take a pan and put all the veggies along with salt,red chilli pd,green chillies,cumin pd,ginger,garam masala,onions into the pan.cook for sometime until the mixture is slightly dry.turn off. add coriander, cornflour and mix.make balls of this mixture and press these down on a plate spread with breadcrumbs.shape them into cylinders.deep fry
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| MY CLICKS |
required:oil-1 tbsp,mustard seeds-1/4 th tsp,curry leaves-few,cut green beans-1/4 th kg,potatoes-2 diced,turmeric pd-a pinch,red chilli pd,salt-according to taste
method
heat a nonstick pan with oil and pop the mustards.immediately add beans,potatoes,salt,turmeric pd,curry leaves and mix well.after sometime add red chilli pd and mix again.cover until the veggies are soft and then turn off.
boiled potatoes also can be added after the beans are soft instead of raw
potatoes
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| MY CLICKS |
required:moongdal-1 cup,water cress-2 bunches washed and roughly chopped,water-to boil moongdal,oil-1&1/2 tbsp,mustard seeds-1/2 tsp,uraddal-1/2 tsp,chanadal-1/2 tsp,turmeric pd-salt-according to taste,garlic chilli pd-3/4 th tsp
method
cook the moongdal immersed in water until soft but not mushy. drain all the water.use the water to prepare any soup or just put it in a container and refrigerate.use it within two days for any rasam.
heat a pan with oil and pop the mustards.next tip in uraddal,chanadal and when they change colour add the cooked dal,turmeric pd.mix everything together and add the leaves.after the leaves wilt a little add salt, garlic chilli pd.mix well and turn off.
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| MY CLICKS |
required:1 cup-sorghum flour or jonna pindi,less than 1/2 cup hot water,cabbage-chopped and one handful,red chilli pd-1/2 tsp,salt-according to taste,cumin seeds-1/4 th tsp,chopped onions-1 tbsp[optional],oil-to deep fry
method
take the jonna pindi in a bowl and add cabbage,red chilli pd,salt,cumin seeds,onion to the same bowl.heat up the water in another vessel. add little by little of the hot water to the bowl.mix simultaneously and this should resemble soft chapathi dough.
make even sized balls and flatten them on a greased plastic sheet.they can be slightly thicker than chekkalu or quarter of an inch in thickness..deep fry in oil
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| MY CLICKS |
required:toordal-1 cup,water-2&3/4 th cups,cabbage chopped-4 heaped cups,green chilli-1 slit,tamarind paste-1 tsp,curry leaves-few,onion-roughly chopped few pieces,oil-2 tbsp,red chilli pd-1/2 tsp,salt-according to taste,mustard seeds-1/2 tsp,cumin seeds-1/2 tsp,turmeric pd-2 pinches,garlic clove-1 crushed mildly,coriander-chopped little
method
cook the toordal with water in a pressure cooker after soaking for an hour.cook until 1 whistle and turn off.after the pressure goes down open the lid and add tamarind paste to it and cook further for a min.
prepare a tempering by heating up the oil in a pan.tip in the mustard seeds,garlic clove.wait until the mustards pop and tip in onion,green chilli,cumin seeds,curry leaves and saute for few sec.tip in cabbage,turmeric pd,chilli pd,salt and again saute for a min.add coriander and turn off.
add the whole mix to the already cooked hot dal.
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| MY CLICKS |
required:chickpeas-2 cups,water cress-1 bunch roughly chopped,dry ginger pd-1/4 th tsp,,curry pd-1/4 th tsp,vegetable stock cube-1,white pepper pd-1/2 tsp,salt-only if required,water-1 lt[for soup and not for cooking the chickpeas]
method
soak the chickpeas in water for 5-6 hours.boil them in a pressure cooker for 7-8 whistles with double the quantity water and little salt.after the pressure goes down open the lid and add more water[adjust the water to 1 lt],stockcube,dry ginger pd,curry pd,white pepper and cook.add the water cress after the chickpeas are nice and soft.turn off after the leaves soften a little.adjust salt.
this can be prepared using canned chickpeas also.
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| MY CLICKS |
required:white coloured quinoa -1&1/2 cups,makhana or lotus seeds-4 cups,whole almonds-1/2 cup,fine granulated white sugar-2 cups,water-1 cup,cardamom pd-,salt-a pinch,ghee-2 tbsp
method
dry roast the quinoa until crisp when it's golden brown in colour, turn off.add little ghee and roast the makhana until crisp and changes colour.add the remaining ghee and fry the almonds until they change colour.now in a mixie jar grind the quinoa first and when it almost turns powder,add the makhana,salt to the same jar and grind again.need not grind very fine.mix water,sugar,salt and strain.heat the water in a pan and when bubbles start appearing turn off.add the ground pd along with almonds and cardamom pd into the water and mix well.
when the mixture is warm enough to handle make laddu's.store them in an airtight container.
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| MY CLICKS |
required:raw banana-3,cornflour-1/2 cup,maida-1 cup,ginger &garlic paste-1&1/2 tsp,green chillies-5 or 6 slit,curry leaves-few,paprika pd-2 tsp or red chilli pd-2 tsp,salt-according to taste,oil-to deep fry,water-for batter,thick butter milk[optional]-1/2 cup
method
mix cornflour,maida,ginger&garlic paste,red chilli pd,salt,water to make a smooth batter.the batter should not be very runny.heat up the oil.peel the raw banana and dice them into even sized pieces.dip them in water and keep so that they don't change colour.remove few pieces from the water and add to the batter. drop the banana pieces slowly in hot oil one after the other while making sure that they are nicely coated by the batter.remove to a colander lined with paper towels after nicely fried.
take another pan and add very little hot oil.tip in curry leaves,green chillies and after they slightly change colour add the fried banana and mix nicely.adjust any salt.if adding buttermilk add after the green chillies are fried nicely.
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| MY CLICKS |
required:chicken jalepeno sausages-5 medium size diced,red pepper-1 diced roughly,salt-according to taste,coriander-little roughly chopped,tomato puree-6 oz,onion-1/2 medium size chopped roughly,ginger&garlic paste-1 tsp,rice-1&1/2 cups,oil-2 tbsp,processed cheese-3 tbsp[optional], any non veg pickle gravy-1 tsp[optional]
method
cook the rice in water and keep aside.add oil in a thick bottomed pan and heat it up.fry the sausage pieces in the oil until they slightly change colour and remove them to a plate.tip in the onion and when it sweats add ginger&garlic paste.after the raw smell disappears add the tomato puree to the pan and mix well.after cooking for 2 min, tip in the rice and mix again until the rice is nicely coated.lastly add the sausages,cheese,pickle gravy,coriander and turn off
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| MY CLICKS |
required:4 small bunches of watercress roughly chopped,toordal-1 cup,chilli pd-1 tsp,salt-according to taste,water-2&1/2 cups,turmeric pd-1/4 th tsp,shallot or small sized onion-roughly chopped,green chilli-1 slit
for tempering:oil-1 tbsp,mustard seeds-3/4 th tsp,cumin seeds-1/2 tsp,garlic clove- 1 crushed lightly,curry leaves-few
method
soak the dal in water for an hour in the pressure cooker itself.now add the greens,onion,green chilli and close the lid.cook for a whistle and turn off.after the pressure goes down, open and tip in turmeric pd,salt,red chilli pd and cook for a min.turn off and immediately add the tempering and cover for a min.
to prepare the tempering tip garlic,mustard seeds in the hot oil.when the mustards pop, tip in cumin seeds,curry leaves.add this to the dal
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| MY CLICKS |
required:whole wheat flour-1 cup,all purpose flour or maida-1 cup,salt-3 pinches,ghee-few spoons to fry,water-to make dough
for filling:sweetened red bean paste about 1 cup
method
make a smooth dough by mixing wheat flour,maida,salt and water.the dough should not be sticky or hard.knead well for sometime and put it to rest for an hour.make even sized balls of the dough and also smaller size balls of the red bean paste.flatten the dough and put the filling inside and bring all the ends of the dough on to the top of the filling and close it nicely.remove little extra dough on top and flatten this ball nicely again. roll it out with the help of a rolling pin taking care that the filling does not come out.
fry on top of a griddle or pan with little ghee on both sides until brown spots appear.
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| MY CLICKS |
required:old fashioned oats-1&1/2 cups,red bean paste-1/2 cup,chia seeds-3 tsp,cardamom pd-1/4 th tsp,frozen blueberries or any other fresh fruit-some,milk-to soak all the ingredients
method
sweetened red bean paste is available in tins in asian markets.instead of red bean paste use the black eyed peas.cook the black eyed peas until soft in a pressure cooker along with water after soaking them for 3 hours.drain if there is any water and let them cool down.now grind with jaggery and make it into a smooth paste.use this paste instead of the red bean paste.
now mix oats,red bean paste,chia seeds,cardamom pd,milk,blue berries well and keep it overnight in the friz.
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| MY CLICKS |
required:old fashioned oats-3 cups,maple syrup-8 tsp,slivered almonds-1/2 cup,whole almonds-few,
cinnamom pd-1 tsp,salt-2 pinches,oil or coconut oil-3 tbsp,lightly toasted coconut chips-1/2 cup or apple chips,dried cranberries-few
method
take a heavy bottomed pan to fry the oats.mix oats,oil,cinnamon pd,salt,maple syrup,slivered almonds,whole almonds and fry on medium flame until the oats are light,crispy and toasted well.turn off and then mix in cranberries,coconut chips and store this in an airtight container.
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| MY CLICKS |
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| MY CLICKS |
required:button mushrooms big size-5 finely chopped,carrots-2 medium size finely chopped,beans-15 nos or 2 handfuls finely chopped,scallions-chop the greens and whites seperately,garlic cloves- 3 finely chopped,water-6 cups,ajinamoto-1/2 tsp or msg,onion-1 small finely chopped,green chilli sauce-1 tsp,siracha sauce-2 tsp,sugar-2 pinches,ginger-finely chopped 1" piece,vinegar-1 tsp,cornflour-2 tbsp,white pepper pd-1/4 th tsp,cabbage-1/4 th of a small head-finely chopped,salt-according to taste,light soya sauce-4 tsp
method
heat the oil and tip in garlic,onion,white part of the scallion one after the other.they should sweat but not change colour.next tip in ginger,beans,carrot,mushrooms one after the other. saute lightly and add dark soya sauce,sugar,msg or ajinamoto.pour water.mix cornstarch with little water so that there are no lumps.add this mixture to the soup pot when the water starts to boil.also add vinegar,green chilli sauce,sriracha.adjust the salt and add pepper pd.when the soup thickens finally add cabbage,green part of scallion and turn off.
required:1 tortilla,almond butter-2 tsp,banana-1 large
method
heat the tortilla on a pan turning both the sides.remove to a chopping board and apply almond butter evenly on top of the tortilla.place a banana horizontally on one end of the tortilla and roll it up along with the banana.cut this into even sized pieces.
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| MY CLICKS |
required:oil-1&1/2 tbsp,potatoes-4,chilli pd-1/2 tsp,cumin seeds-1/2 tsp,salt-according to taste,kasoori methi-1 tbsp,turmeric pd-2 pinches
method
take a ceramic non stick pan with lid.dice the potatoes into quarters.heat the oil in the pan and crackle some cumin seeds.tip in the potatoes,turmeric pd and cover on medium heat.after few min tip in chilli pd,salt and mix well.cover until soft and golden on all sides.lastly add the crushed kasoori methi and mix well.
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| MY CLICKS |
required:black sesame-1 cup,roasted peanuts with skin-1/2 cup,dessicated coconut-1/2 cup,grated jaggery-1 cup
method
dry roast the sesame until they pop and nice smell emanates from them.put sesame,peanuts,coconut,jaggery in a mixie jar and grind.take this mixture and shape them into equal sized balls.baked black sesame flour is available in the asian markets.
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| MY CLICKS |
required:water-6 cups,turmeric pd-1/4 th tsp,green chillies-3 slit,whole moongdal-1/2 cup,bajra-1&1/4 th cups,salt-accoding to taste,oil-1 tbsp,ghee-1tbsp,cloves-5,cumin seeds-1/2 tsp,ginger-1"piece grated or finely chopped,hing-1/4 th tsp,coriander-little
method
wash and soak the bajra for 4-5 hours.drain the water and grind this in a mixer jar slightly so that they break open for easy cooking.soak the moongdal for 15 min after washing.
heat a pressure cooker with oil,ghee.tip in the cloves and remove them after they are fried.tip in cumin seeds,hing.now add the bajra, moongdal,green chillies and stir fry for a min.tip in turmeric pd,salt and mix well.now add water and cook for 6 whistles.sprinkle some coriander on top.
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| MY CLICKS |
required: cooked toordal-1/2 cup,water-1&1/2 cups,ginger-very small piece finely chopped,coconut milk-1/2 cup,green chilli-1 finely chopped,coriander-little finely chopped,salt-according to taste,turmeric pd-2 pinches,lime juice-1&1/2 tsp
method
to cook the toordal, soak in double the quantity of water in a pressure cooker. boil for 3 whistles after soaking and turn off.open the lid after the pressure goes down.make a puree with toordal,green chilli,ginger.add water,turmeric pd to this and start to heat on the stove.when hot add coconut milk,coriander.mix well add salt.let it reduce a little and turn off.this soup will be of thick consistency if the water is reduced
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| MY CLICKS |
required:oil-1tbsp,garlic cloves-2 finely chopped,onion-1/2 medium finely chopped,turmeric pd-2 pinches,garlic chilli pd-3/4 th tsp,salt-according to taste,spring mix-16 oz or 450 g roughly chopped
method
heat the oil in a frying pan and tip in garlic.when it slightly changes colour add the onion,turmeric pd
and saute.when the onion is light golden, add the leaves and mix well.wait until the leaves are soft and tip in garlic chilli pd.mix well and turn off.serve with rice.
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| MY CLICKS |
required:mango pulp-4 tbsp,banana-1 moderate size,mixed greens or spring mix-1 handful,almond butter-1 tsp,orange-1 large
method
squeeze the orange juice using a citrus juicer.now mix all the ingredients and blend well in a blender.if required add some water or coconut water
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| MY CLICKS |
required:old fashioned oats-1 heaped cup,1/2 cup dried apricots chopped,chia seeds-2 tsp,coconut milk-1 cup,normal milk-1 cup,almond flakes-1 tbsp,almond butter-2 tsp,cherries-pitted and chopped-1/2 cup
method
mix the oats,chia seeds,apicots,cherries,almond flakes.mix milk and almond butter well. pour this into the oats mixture.leave this overnight in the refrigerator.next day add little milk for adjusting consistency if necessary.fresh apicots can be added along with cherries next day instead of soaking them overnight.
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| MY CLICKS |
required:oil-1 tbsp,mustard seeds-1/2 tsp,uraddal-1/2 tsp,chanadal-1/2 tsp,turmeric pd-2 pinches,toordal-3/4 th cup,garlic chilli pd-1/2 tsp,salt-according to taste,spring green mix or a mix of [thotakura or amaranth,methi,ponnuganti,spinach,drumstick leaves]-3 handfuls
method
cook the toordal in water until its cooked well but not mushy.drain the water.
heat a pan with oil and tip in mustards.when they start popping tip in uradal,chanadal.when they are slightly brown add the cooked toordal along with salt and gently fry for few sec.now add the leaves and mix lightly.when the leaves wilt tip in garlic chilli pd and mix again
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| MY CLICKS |
