SPINACH PASTA

required:butter-1 tbsp,garlic cloves-5 finely chopped,maida-1 tbsp,spinach leaves-3 handfuls,tri colour pasta-300 g,milk-1&1/2 cups,grated parmesan cheese-1 tbsp,salt-according to taste,white pepper-2 tsp
method
blanch the spinach in hot water.drain and run cold water on the leaves.grind spinach to a smooth paste.cook the pasta with a spoon of olive oil and salt while following other instructions on the pack.
take a pan and heat butter.when the butter melts tip in garlic and fry them a little.do not let the garlic turn golden.now add the maida and fry for few seconds until the raw smell goes away.maida should not change colour or burn.pour the milk and mix well without any lumps.add the spinach paste and mix again.after a min tip in the boiled pasta and toss.lastly add the parmesan cheese,salt and pepper.

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CHIKKUDU BAJJI OR BROAD BEAN FRITTERS

required:chickpea flour-2 cups,riceflour-1 tbsp,green chillies-3,ginger-small piece,water- to make a batter,oil-to deep fry,salt-according to taste,soda bicarb-2 pinches

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method
take even sized beans.take the beans and trim the ends and also remove the threads on the sides.grind green chiliies and ginger in a small mixer jar.mix chickpea flour,riceflour,ground paste,cumin seeds,water,salt to make a batter.this batter should not be very runny or very thick.dip the beans in this and put them in hot oil.

RICEFLOUR PAKODA

required:riceflour-2 cups,cumin seeds-1 tsp,ginger-1" piece grated,green chillies-6 finely chopped,salt-according to taste,salted or unsalted butter-1 tbsp[not melted],water-enough to make like chapathi dough,onion-1&1/2 big size thinly sliced,coriander-few leaves chopped,oil-to deep fry
method
mix onions with cumin seeds,ginger,green chillies,butter,coriander leaves well.add riceflour to this and mix with water to make this like a loose chapathi dough.adjust the salt and deep fry in hot oil.

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CHETTINADU PRAWN CURRY

required:oil-1&1/2 tbsp,cinnamon-1" piece,cloves-3,star anise-1,curry leaves-1 sprig,onion-1 big finely chopped,ginger&garlic paste-1/2 tbsp,turmeric pd-1/4 th tsp,tomato-1 big diced,prawns-1 lb or 1/2 kg,salt-according to taste,water-2 cups,red chilli pd-1 tsp,coriander-few leaves chopped

for chettinadu masala:coconut-1 tbsp,khuskhus-1 tsp,roasted chanadal-2 tsp,cashews-2,garlic cloves-9,saunf-1 heaped tsp,cumin seeds-1 heaped tsp,small onions or small onions-7,pepper corns-2 heaped tsp,coriander seeds-1 heaped tsp

method
for preparing the paste:take little oil in a pan and fry peppercorns,cumin seeds,saunf,coriander seeds,garlic,onion,cashews,khus khus,chanadal,coconut one after the other until they slightly change colour.grind to a smooth paste.
for curry:take a pan and heat the oil.tip in cinnamon,cloves,star anise,curry leaves,onion one after the 
other and fry until the onion is light golden in colour.tip in turmeric pd,ginger&garlic paste and fry until the raw smell is gone.add the tomato and fry for a min.add the prawns,salt,red chilli pd and mix well.after a min add water,prepared paste  and cook covered on a medium to high flame until the oil appears on the surface.sprinkle some coriander.

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ALOO CAPSICUM

required:potato-1/2 kg,capsicum or green bell pepper-1 big diced,garlic chilli pd-1 tsp,salt-according to taste,ginger-2 tsp finely chopped,mustard seeds-1 tsp,uraddal-1 tsp,curry leaves-1 sprig,turmeric pd-14 th tsp,oil-1&1/2 tbsp
method
boil the poatoes in a pressure cooker for a whistle.drain them when the pressure goes down.peel and crumble them while warm.heat a pan with oil and tip in mustard seeds.when they pop; tip in uraddal,curry leaves.when the dal changes colour add ginger,turmeric pd.add the boiled potatoes when the raw smell of ginger is gone.fry for sometime on a medium or high flame until the potatoes are light golden.now add capsicum and mix well.when the capsicum still green;tip in salt,garlic chilli pd.mix well and turn off.

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PANEER AND JALAPENO PAKODA

required:paneer-100g,salt-according to taste,pickled jalapeno slices-few,chickpea flour-1&1/2 cups,salt-according to taste,soda bicarb-2 pinches,riceflour-1/2 tbsp,red chilli pd-1/2 tsp,water-for batter,oil-to deep fry
method
dice the paneer in such a way as to sandwich the jalepeno slices in between.prepare a thick batter with chickpea flour,riceflour,salt,soda bicarb,red chilli pd and water.prepare the paneer sandwiches and keep them ready.put a tooth pick through them.dip these paneer sandwiches in batter and carefully drop them in oil along with batter.deep fry the pakoda's along with the toothpicks.

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EGG BONDA

required:chickpea flour-2 cups,riceflour-1 tbsp,salt-according to taste,red chilli pd-1/4 th tsp,ginger-a small piece,green chillies-2,soda bicarb-2 pinches,eggs-boiled-4 and halved,water-for batter,oil-to deep fry
method
grind green chillies along with ginger.mix chickpea flour,riceflour,soda,salt,red chilli pd,ginger&chilli paste,water to make a thick batter.dip the eggs in this batter and deep fry in hot oil.

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CASSAVA OR YUCCA ROOT OR KARRA PENDALUM FRIES

required:cassava-1 cut into fries,water-to boil,oil-to deep fry,salt-2 pinches,red chilli pd-3 pinches
method
use a big knife to cut the cassava into fries because the root is little tough.remove  brown colour thread like thing in the middle if any from the center.
when the water comes to rolling boil put the fries and boil for 8 min.drain and wipe them with tissues and heat up the oil.deep fry these fries until golden in colour.toss them with salt and chilli pd.

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CURRIED PANEER PUFF

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required:turmeric pd-1 pinch,salt-according to taste,onion-3 handful finely chopped,green chillies-2 finely chopped,oil-3 tsp,curry leaves-few finely chopped,g&g paste-a pinch,coriander pd-1 tsp,paneer-1 handful

method
thaw the puff pastry sheet to room temperature.cut into squares and roll these squares slightly.if required sprinkle some plain flour for dusting.put the filling in the centre with a spoon and apply little water on the edges.fold them and press the edges nicely so that the filling doesn't come out.if the puff pastry sheets turn very soft during this process put these prepared puffs on a tray and put them in the friz for 10 min.preheat the oven at 400 degrees and later place these trays in the middle rack for 15-20 min
for filling:
if the paneer is store bought and not very soft soak the paneer in hot water for 10 min.heat the oil and fry the onions,green chilli along with turmeric pd,salt,curry leaves.when the onion is soft, tip in the ginger&garlic paste and fry until the raw smell disappears.turn off and add crumbled paneer to this.

SCRAMBLED EGG WITH CARROT

required:oil-1 tbsp,onion-1 medium finely chopped,green chillies-2 slit,cumin seeds-1/2 tsp,ginger&garlic paste-little less than1/4 th tsp,turmeric pd-2 pinches,curry leaves-few,carrot diced-2 handfuls,eggs-4,salt-according to taste,coriander pd-1/2 tsp,garlic chilli pd-1 tsp
method
fry the onions,green chillies,cumin seeds,curry leaves,turmeric pd,salt in heated oil until the onion sweats.tip in the ginger&garlic paste and after a min, tip in the carrot along with coriander pd and fry until the carrot is soft.add the eggs and let them set.mix well.lastly adjust the salt and add the garlic chilli pd.

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AVACADO SMOOTHIE

required:black or green grapes-3 handfuls,ripe pear-1,banana-1,ripe avacado-1,cinnamon pd-a pinch,honey-if required
method
peel the acacado and cut into chunks.put it in a blender along with pear,banana,grapes,cinnamon pd and blend till smooth.add honey if required.

MUSHROOM AND BARLEY SOUP

required:ginger-1small piece finely chopped,onion-finely chopped-1 tbsp,mushrooms-226g cleaned and quartered,barley-1/2 cup,coriander-finely chopped,chicken stock cubes-2,black pepper pd,lemon juice-few drops,water-3 cups,oil-2 tsp,salt-if required,water-3 cups-3&1/2 cups
method
cook the barley and keep.heat a pan and fry the onion and ginger.tip in the mushrooms when the onion sweats.fry the mushroom on high flame and when half done add the water and stock cubes.when the stock cubes dissolve add the barley and mix well.lastly add the lemon juice and coriander

MY CLICKS

CHICKEN KHEEMA WITH POTATOES AND PEAS

required:potato-1 diced into medium pieces,cardamom-1,cloves-2,cinnamon-1" piece,onion-3/4 th big finely chopped,red chilli pd-1 heaped tsp,garam masala-1 heaped tsp,frozen green peas-2 handfuls,turmeric pd-1/4 th tsp,chicken kheema-1lb or 453 g,oil-2 tbsp,coriander-little finely chopped,water-1 cup,ginger&garlic paste-1 tbsp,green chillies-3
method
heat the oil in a non stick pan and tip in the cloves,cardamom,cinnamon.tip in the onions,turmeric pd,pinch salt,green chillies as well and fry until the onions are light golden in colour.tip in the ginger&garlic paste.fry for a min continuously then add the kheema.when the kheema turns white in colour,add the red chilli pd,water.after a min break down the lumps and add the potatoes,salt.cover and cook.when the potatoes are half cooked tip in the thawed green peas and cook for more time covered.lastly add the garam masala pd and coriander and mix well.turn off when the oil seperates .this can be done with the mutton kheema also but the meat needs to be cooked for longer time before adding the potatoes.

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BEETROOT RAITHA OR CHUTNEY

required:1 medium size beetroot grated,4 tbsp of greek yoghurt or thick curd,ginger-small piece,salt-according to taste,green chillies-2,grated coconut[optional]
tempering:oil,dry red chilli-1 broken,mustard seeds-1/2 tsp,uraddal-1 tsp,hing or asafoetida-little,curry leaves-little
method
add salt,curd to the beetroot.grind green chillies and ginger in a small mixie jar and also mix with beetroot.grated coconut can be added to the beetroot.prepare the tempering with the above ingredients and add to the chutney

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BARLEY

required:pearl barley-1 cup,water-2 cups.
method
dry roast the barley in a pressure cooker and wash nicely.drain and soak for 2 hours with water.cook for 4 whistles.simmer for sometime if any water is left.this can be used as a substitute for rice.

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MUG CAKE

required:1/4 th cup all purpose flour or maida,2 tbsp unsweetened cocoa pd,1/4 th tsp baking pd,2 tbsp granulated sugar,1/8 th tsp salt,1/4 th cup+1 tbsp milk,1/2 tbsp vegetable oil,1 tbsp nutella
method
mix maida,sugar,salt,cocoa pd,baking pd well.then add the oil and milk to the dry mix and beat well to have a smooth batter.pour this into a coffee mug and drop the nutella in the middle.microwave for 
1min 30 sec.this makes only one mug,so multiply the ingredients to make more mugs.

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SPINACH AND EGG FRY

required:baby spinach leaves-3 handfuls,eggs-5,salt-according to taste,garlic chilli pd-1 tsp,cumin seeds-1/2 tsp,green chillies-2 slit and halved,turmeric pd-2 pinches,ginger&garlic paste-1/4 th tsp,oil-1 tbsp,onion-1/2 big finely chopped
method
heat the oil in a pan and tip in cumin seeds,onion,green chillies,turmeric pd,salt and fry until the onion is slightly brown.add the ginger&garlic paste and saute until the raw smell disappears.tip in the spinach and when it slightly changes colour ,add the eggs.fry until the egg seperates and then tip in the chilli pd at last

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SORAKAYI OR BOTTLEGOURD HALWA

required:bottlegourd peeled and grated-2 cups,sugar-1 tbsp,ghee or clarified butter-1 tbsp,cashews-few,kissmiss-few,milk-1 cup
method
in a non stick pan,fry the cashews and kissmiss in little ghee and remove to a plate.pour the remaining ghee and put the grated bottlegourd immediately into it before the vegetable changes colour.hold the top portion of the bottlegourd to easily grate.fry on medium flame until the water evaporates from the vegetable.next add the milk and mix well.keep stirring so that the milk doesn't burn.when the milk evaporates add the sugar,fried cashews and kissmiss.first the sugar will melt and later the mixture will be slightly firm and also creamy. turn off.

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MINAPA ROTTI OR URADDAL PANCAKE

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required:uraddal-1&1/2 cups,rice rawa-1&1/2 cups(store bought),salt-according to taste,water-for batter,oil-2 tbsp for each rotti

method

soak the uraddal for 5 hours.later grind the dal in a wet grinder with little water.while grinding the uraddal just sprinkle enough water to wet the rawa and keep aside.the batter in the grinder should be smooth and fluffy but not light.it should be of the consistency of vada batter.keep adding little by little water to achieve this consistency.later mix the rawa and uraddal batter and immediately make the rotti.it's best if made in a seasoned iron kadai with a lid.heat the oil and spread the batter to make a thick pancake and cover.lift and check the bottom of the rotti and when golden brown, turn to fry on the other side also while keeping it covered
batter can be stored for a day in the refrigerator and used without being fermented.
the rice rawa can also be made at home.wash the rice and spread on a towel until completely dry.grind this into coarse rawa[should be as coarse as wheat or godhuma rawa].if the rawa is made at home then add 1&1/2 cups of rawa for 1 cup of uraddal.this rawa can be dried in the sun and stored for further use.alternately fry the rawa in a pan until warm and then store after it cools down.

JONNA OR SORGHUM FLOUR DOSA

required:uradal-1 cup,methi or fenugreek seeds-1/2 tsp,sorghum flour-3 cups or 2 cups,salt-according to taste,oil-1 tsp for each dosa,water-to make batter
method
wash and soak the uraddal along with methi seeds for 5-6 hours in water.grind to a smooth paste with enough water and mix with the sorghum flour,salt without any lumps.leave the batter to rest for 7-8 hours or until nicely fermented.make dosas on a non stick pan with oil

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DAHI IDLI

required:turmeric pd-1 pinch,curry leaves-few,oil-2 tsp,mustard seeds-little,cumin seeds-,sev or karappusa or sev-to sprinkle,salt-1 pinch,idl's-3
method
prepare the idli's as usual.arrange them on a plate.beat the curd well and add salt,turmeric pd to it.prepare a tempering with oil,mustard seeds,cumin seeds and curry leaves.add the tempering to the curd after the oil is warm.pour this curd on top of the idli's.sprinkle with sev on top

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PEANUT CURRY

required:peanuts-2 cups,salt-according to taste,tomato-1 pureed,onion-1 /2 big  finely chopped,ginger&garlic paste-less than 1/4 th tsp,oil-1 tbsp,coriander-few leaves chopped,water-for soaking,pavbhaji masala-1 tsp,red chilli pd-1/2 tsp
method
soak the peanuts for about 10-12 hours in water.drain and cook them in a pressure cooker with 1/4 th cup water for 3 whistles.add little less than 1/4 th tsp of salt while boiling the peanuts.take a pan and heat the oil.tip in cumin seeds,onion and fry until the onion is light brown in colour. add the ginger&garlic paste.after a min add the tomato puree and fry until the oil seperates.tip in the pavbhaji masala and also red chilli pd.add 2 cups of water to the pan and also groundnuts.cook until gravy consistency and serve with roti

IDLI UPMA

required:curry leaves-1 sprig,ginger-small piece-finely chopped, oil-1/4 tbsp,mustard seeds-very few,chanadal-little,uraddal-little,onion-small size and finely sliced,salt-according to taste,homemade curry leaf pd-1/2 tsp,idli's-5 medium sized,green chilli-1 small finely chopped,turmeric pd-1 pinch
method
mash the idli's.prepare a tempering with oil,mustard seeds,uraddal,chanadal and curry leaves.now tip in the onion,ginger,green chilli,turmeric pd and fry until until the onion is light brown.add the idli's to the pan and mix well.add salt,curry leaf pd and mix well again.turn off.

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BADAM KHEER

required:1/2 cup almonds,milk-3 cups,granulated white sugar-less than1/2 cup,rose water-1 tsp,ghee or clarified butter-2 tsp,saffron strands-few
method
blanch the almonds in hot water and drain.peel and grind them into a fine pd.again grind this powder into a paste along with half a cup of milk.take a heavy bottomed pan and add ghee.add the badam paste and cook for some time on medium flame until the paste is cooked and glossy. add the remaining milk and cook.when the milk forms a layer and appears to be boiled add the sugar and saffron.work on this so that there are no lumps.add the rose water.turn off.

MUSHROOM AND CURRY LEAVES PULAO

required:basmathi rice-1&1/2 cups,curry leaves-2 handfuls,cardamom-2,cloves-6,cinnamom-1" piece,shahjeera-1/2 tsp,bayleaf-1,oil-1&1/4 tbsp,button mushrooms-1/2 kg diced into quarters,onion-1/2 big-sliced thin and halved,green chillies-3,ginger&garlic paste-2 tsp,mace-1,salt-according to taste ,garam masala-1/4 th tsp,water-2 cups,star anise-1
method
fry the curry leaves in a pan with very little oil until crisp.later grind the leaves into a pd.cook the basmathi rice with water and after it cools down it should be fluffed.in the same pan,heat the remaining oil and add onions,green chillies,mace,cardamom,cloves,bayleaf,cinnamon,shahjeera,star anise and fry until the onion is light brown on medium flame.now add the ginger&garlic paste and fry until the raw smell disappears.tip in the mushrooms and fry on high heat until the water from the mushrooms evaporates completely and the mushroom is soft.add the rice,salt and curry leaf pd,garam masala and mix well

MY CLICKS

BEETROOT SALAD WITH FETA CHESSE

required:olive oil-2 tsp,beetroots-2 small,coriander leaves-few chopped,lemon juice-3 tsp,black pepper pd-2 pinches,salt-a pinch,feta cheese-few thin slices,garlic clove-1 chopped

MY CLICKS

method
peel the beets and cut them into round,even slices.take a pan and add the olive oil.when the oil is warm add the beets,garlic and cover for a min.open the cover and tip in pepper pd,salt and mix.wait until the beets are soft and also crunchy.turn off add lime juice[reserve some],coriander and mix well.arrange them in a plate and top with feta cheese.then pour little lime juice on the feta.feta can be replaced by paneer

POUND CAKE

required:eggs-4,sugar,butter,maida or all purpose flour,baking pd-2 tsp,vanilla essence-1 tsp,cardamom pd-1/2 tsp
method
crack the eggs in a bowl and measure the weight.also weigh flour,sugar and butter seperately.all the four ingredients should be of equal weight.pass the flour and baking pd through a sieve and keep them aside.cream the sugar with butter.then add eggs and nicely mix without any lumps.add the flour little by little to this to make a smooth batter.take an aluminium tin and apply melted butter on all sides.dust the tin with flour and then pour the cake batter into it.tap the tin for the batter to settle down.preheat the oven at 350F and then bake for 45 min in the same temperature.check with a tooth pick in the middle after 40-42 min and if it comes out clean the cake is ready.

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CHICKEN SEEKH KABAB

required:minced chicken-1/2 kg,roasted chanadal pd-2 handfuls,salt-according to taste,red chilli pd-1&1/4 th tsp,green chillies-2 or 3 finely chopped,ginger&garlic paste-1 tsp,coriander leaves-finely chopped,lime juice-1/2 lemon,garam masala-1/2 tsp,oil or butter-to fry-1 tbsp
method
soak 8"skewers for 30 min in water.grind the chanadal and add to the chicken mince.mix all the other ingredients along with this. put the chicken on the skewers.use a wet hand if required to evenly spread the chicken across the skewer.put them on a heated pan with oil and keep turning the skewers at regular intervals to cook.

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WATERMELON AND FETA CHEESE SALAD

required:seedless watermelon diced-3 cups,feta cheese diced-few cubes-1/4 th cup,lemon juice-3 tsp,

mint leaves-3 finely chopped,chaat masala-to sprinkle about 1 tsp

method

mix everything well with lightly and serve

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SWISS CHARD STIR FRY

required:swiss chard or bachali kura-1 big bunch,garlic cloves-3 roughly chopped,oil-1 tbsp,salt-according to taste,red chilli pd-1/2 tsp,cumin seeds-1/4 th tsp
method
heat the oil and tip in cumin seeds,garlic.tip in the roughly chopped leaves along with red chilli pd and stirfry.when the leaves are little soft add salt to finish it

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EGG DROP SOUP

required:low sodium chicken broth-3 cups or use chicken stock cubes dissolved in water,eggs-3,spring onions-green chopped,ajinamoto-2 pinches,salt-according to taste,white pepper pd-3 pinches
method
crack and beat the eggs well.heat the stock water and when it comes to a boil, add the eggs and stir.immediately tip in salt,pepper pd,ajinamoto and spring onions.turn off while the eggs are still soft.

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GRAPE,WALNUT AND CHEESE APPETIZER

required:red or green or black grapes,string or feta cheese- small cubes,walnut halves 
method
wash the grapes nicely and wipe them dry.take the cocktail picks and insert them through the walnuts,cheese and grapes as shown.

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PRAWN PASTA

required:butter-1 tbsp,cream-8 tsp or half and half-3/4 th cup,3 handfuls-medium sized prawns,garlic cloves-7 or 8 roughly chopped,white pepper pd-1tsp,processed cheese grated-8 tsp,salt-3 pinches,tricolour farfalle pasta-500 g,mixed herbs-optional,water-3/4 th cup
method
cook the pasta according to the instructions on the pack or until aldente.add little salt and olive oil to the water while cooking the pasta.take a wide pan and melt the butter.tip in the garlic and prawns together and fry until the prawns slightly change colour.add water and cook the prawns until soft.now add the cream,pepper pd,cheese and cooked pasta.mix well on medium flame.adjust the salt and also tip in mixed herbs.add milk to this to make it more creamier or substitute cream with milk

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BHINDI JAIPURI

required:ladies finger or okra thinly sliced diagonally-1/4 th kg,cumin pd-1/4 th tsp,salt-according to taste,cornflour-for dusting,chickpea flour-1tsp,riceflour- 2tsp,turmeric pd-2 pinches,red chilli pd-1 tsp,lemon juice-1 tsp

MY CLICKS

method

put the ladies finger on a plate.sprinkle cornflour and nicely dust them.now add chickpea flour,riceflour,cumin pd,salt,red chilli pd,turmeric pd and mix well.mix all this with a wet hand.put these pieces of ladies finger seperately into the hot oil while not crowding the pan.wait until they are golden brown and then remove with a slotted spoon.

PINEAPPLE AND MOZARELLA SALAD

required:pineapple diced-2 cups,iceburg lettuce few leaves chopped or torn,limejuice-3 tsp,honey-3 to 4 tsp,salt-according to taste,black pepper pd-1/4 th tsp,mozarella cheese cubes-1/2 cup or grated mozarella
method
mix honey with salt,pepper pd,lime juice.now mix pineapple,mozarella,lettuce leaves.pour the limejuice mix on this and mix very lightly.serve immediately

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CORIANDER PRAWNS

required:green chillies-6,ginger&garlic paste-1 tbsp,turmeric pd-a pinch,prawns-medium sized-3 handfuls,onion-1 big finely chopped,garam masala pd-1/2 tsp,salt-according to taste,coriander-1 big bunch with stems,cloves-2,cardamom-2,cinnamon-1/2" piece,oil-3 tbsp
method
heat a pan with oil and tip in cardamom,cloves,cinnamon.immediately tip in green chillies,onion,turmeric pd,salt and fry until the onions are light brown.now add the ginger&garlic paste and saute until oil appears on the surface.now add the prawns and keep covered for a minute.open the lid and saute until the prawns are almost cooked.meanwhile wash,chop and grind the coriander to a smooth paste.now add the paste to the prawns and mix well.lastly add garam masala and turn off after a min.

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PERSIMMON AND BANANA MILKSHAKE

required:caramel brulee coffee creamer-1/2 cup,persimmon-1 peeled and diced,ripened banana-1 chilled milk-2&1/2  cups

method

blend everything together until smooth

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DONDAKAYI OR IVYGOURD PACHADI

required:skinned peanuts -2 tsp toasted,macadamia nuts-a handful toasted,cumin seeds-1 tsp,ivy gourd or dondakaya-1/4 th kg,garlic cloves-2,green chillies covered and fried in little oil-6 or 7,tamarind paste-2 tsp,salt-according to taste,turmeric pd-a pinch
for tempering:oil-1 tbsp,mustard seeds-1/2 tsp,dry red chilli-1 broken,uraddal-1 tsp,chanadal-1 tsp,curry leaves-1 sprig

MY CLICKS

method
cut ivygourd in small pieces or put them in a food processor with salt,turmeric pd.grind green chillies,cumin seeds,garlic,tamarind,macadamia nuts,peanuts.mix this well with ivygourd.tempering is optional.

OATMEAL BAKED

required:bananas-3,egg-1,old fashioned oats-2 cups,baking pd-little more than 1/4 th tsp,vanila essence-1/4 th tsp,salt-1/4 th tsp,frozen blueberries-a handful,milk-1 cup
method
mash bananas nicely.add egg,baking pd,vanilla essence,salt,milk to the bananas and nicely mix.then add the oats and stir.pour all this into a greased baking pan and lastly add the frozen blueberries
do not mix after adding the bluberries.now bake in a preheated oven at 375 for 44 min in an oven or until the top is lightly golden

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RAW BANANA MASALA VADA

required:garam masala pd-1/4 th tsp,ginger&garlic paste-less than 1/4 th tsp,red chilli pd-1/2  tsp,rice powder-1 tbsp for binding,salt-according to taste,mint leaves-few chopped,curry leaves-few chopped,cumin seeds-1/4 th tsp,onions-finely chopped-a handful.oil-to deep fry
method
cut the bananas in half and boil the them immersed in water until the skin is black.drain and remove the skin.mash the bananas well and mix with ginger&garlic paste,red chilli pd,salt,rice powder,mint leaves,curry leaves,cumin seeds,onions,garam masala.work on the mixture to bind it well.make shapes and deep fry

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PANEER AND CHEESE BULLETS

required:paneer grated-1 cup,mozarella cheese grated-1/2 cup,salt-according to taste,pepper pd-1 tsp,bread crumbs-1 tbsp,maida-2 tbsp,water-to sprinkle lightly and mix
method
cheese already has salt so little salt has to be used.mix all the above to make like chapathi dough.again roll in bread crumbs and deep fry.

MY CLICKS

IVYGOURD OR DONDAKAYA ULLIKARAM

required:oil-3 tbsp,onion-1 big roughly chopped,dry red chillies-6,garlic cloves-4 peeled,salt-according to taste,coriander seeds-1&1/2 tsp,cumin seeds-1 tsp,dondakaya-3/4 kg,turmeric pd-1/4 th tsp
method
heat a pan with little oil and fry the onion until light brown.now tip in dry red chillies,coriander seeds,cumin seeds,turmeric pd and fry some more until golden brown.remove this to a mixie jar and 
let it cool down.grind this to a smooth paste with garlic cloves.
pour the remaining oil into the pan and heat.tip in the ivygourd,salt.cover for sometime.open and fry until the vegetable becomes brown and soft.now add the onion paste to this and fry for more time.

MY CLICKS

CABBAGE, CHANADAL VADA

required:chana dal-2 cups,dry red chillies-18,curry leaves-2 sprigs finely chopped,cumin seeds-1 &1/2 tsp,salt-according to taste,cabbage-2 cups finely chopped or put in a food processor to coarsely chop,oil-to deep fry
method
soak the chanadal for 2-2&1/2 hours.drain and grind chanadal in a mixie very coarsely with dry red chillies,cumin seeds.mix everything well and add cabbage,salt.make vadas and deep fry on medium flame after the oil is hot.fry on both sides.

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COCONUT BURFI

required:coconut grated-1 glass,granulated sugar-3/4 th glass,milk-1/2 glass,cardamom pd-a pinch,ghee-1/2 tsp,cashews-4 ground into pd
method
mix milk,coconut,sugar and put them in a heavy bottommed pan.cook this mixture on low flame until it becomes little thick.this takes about 15-18 min on a medium flame.lastly add the cashew pd,ghee,cardamom pd and mix well.apply little ghee to a small plate and pour this thickened mixture.let it cool and cut into pieces.

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PAN FRIED POTATO CUTLET

required:potatoes -3 medium sized boiled and peeled,green chillies-5 finely chopped,onion-1 small size finely chopped,lemon juice-2 tsp,salt-according to taste,bread slices-2,water-little,coriander-few leaves,oil-3 to 4 tsp,cumin pd-1 tsp
method
dip the bread slices in water and squeeze out the water.mash the potatoes nicely.mix the bread and potato well.add the onions,green chillies,coriander,lemon juice,cumin pd,salt.make shapes out of this mixture and place them on a pan which is heated with oil.after few minutes turn them over and fry on the other side also.

MY CLICKS

CABBAGE AND POTATO PAKODA

required:cabbage-a small portion sliced and roughly chopped,potato-1 peeled and roughly chopped,jalapenos-3 chopped,salt-according to taste,water-a handful to sprinkle,cumin seeds-1 tsp,riceflour-1 handful,baking soda-a pinch,chickpea flour-1 handful,melted ghee or clarified butter-1/2 tsp
method
mix cabbage,cumin seeds,jalepenos,potato,salt,ghee nicely until wet.now add the chickpea flour,riceflour,water and mix well.lastly add the baking soda,mix and drop the pakoda in hot oil.remove with a slotted spoon.serve with rice or as a snack.

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PUMPKIN CURRY

required:oil-1 tbsp,onion-1 big finely chopped,mustard seeds-1/2 tsp,1/2 kg-pumpkin skinned and diced,g&g paste-1 tsp,green chillies-2 slit,salt-according to taste,red chilli pd-1 tsp,grated jaggery-3 tsp,curry leaves-1 sprig,turmeric pd-1/4 th tsp
method
heat up the oil in a pan and pop the mustards.next add the cumin seeds,onion,green chillies,curry leaves,turmeric pd,salt.after the onion turns light golden add the ginger&garlic paste.saute for a min and put the pumpkin pieces into the pan.tip in red chilli pd.cover with a lid and cook on low flame until the pumpkin turns soft.lastly add the jaggery and wait until it melts.also adjust the salt and chilli pd.mix nicely and turn off after 2 min.

YAM OR KANDA PACHADI

required:1/2 kg yam,green chillies-15-18,tamarind-lemon size,garlic-3 cloves,salt-according to taste,cumin seeds-1 tsp,turmeric-2 pinches.
for tempering:oil-1 tbsp,dry red chillies-1,mustard seeds-1 tsp,chanadal-1 tsp,uraddal-1 tsp,curry leaves-2 sprigs
method
cut the yam into pieces and put the pieces in a mixie.also add green chillies,cumin seeds,tamarind,salt,garlic,turmeric in the same jar and grind smoothly.prepare the tempering with the above ingredients and turn off.immediately put the ground chutney into tempering and cover.

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GRILLED MUSHROOMS

required: mushrooms-680 g or 24 oz,thickcurd-2 tbsp or greek yoghurt,red chilli pd-1/2 tsp,tandoori masala pd-1/2 tsp(store bought),garam masala pd-less than 1/4 th tsp,salt-1/2 tsp,g&g paste-1 tsp,lime juice-2 tsp,olive oil-3 tsp.
method
soak the skewers for 30 min and also marinate the mushroom in lime juice,salt for 10 min.
use the remaining ingredients and marinate the mushrooms again for 30 min.
put three or four mushrooms which are of the same size on a skewer.put the skewers on a stove top grilling pan.keep turning them in between to cook them evenly until the grill marks form.also diced onion and green pepper which are marinated in the same paste can be skewered in between the mushrooms.

MY CLICKS

MURUKULU

required:roasted chanadal pd-1 glass,2 tsp-white sesame seeds,red chilli pd-approximately 2 tsp,salt-according to taste,unsalted butter-1tsp,riceflour-4 glasses,carom seeds-2 tsp,oil-to deep fry
method
put the store bought riceflour in the deep freezer for a day or two and pass it through a sieve.mix all the dry ingredients and check the salt and spice.add butter to this and mix well.then pour water to make a soft chapathi dough.take a muruku press and fill it up with the dough.take two plates and reverse them.apply oil to them.press the dough onto these plates.gently tap the plate on the edge of the frying pan so that the dough falls into the heated oil.take care to see that the dough doesn't fall from height because it will splatter the oil and also keep applying oil to the plates if the dough is not falling off. if the dough does not easily pass through the press add little water to loosen it up.keep the bowl with the dough covered so that it does'nt dry up.the dough can also be mixed in batches.after fried remove with a slotted spoon.

MY CLICKS