BANANA OOTAPPAM

required:dosa batter-2 ladles,banana-1 large,salt-according to taste,walnuts chopped-optional,sugar-1 tsp,ghee or oil-to fry
method
mash the banana and mix with dosa batter.add salt and sugar to this.this mixture should be slightly thicker in consistency than the dosa batter.pour this on a heated pan and do not spread.add the chopped walnuts on top.pour little oil around the oothappam and when it's golden on the bottom
flip it over and pour few drops of oil again.when it's cooked on both sides remove to a plate.serve with grated jaggery

MY CLICKS

BOTTLEGOURD AND DRUMSTICK PULUSU

required:bottlegourd-3/4 kg diced into medium sized cubes,red chilli pd-1 tsp,salt-according to taste,drumsticks-2 cut into 2" pieces,tamarind paste-2 tsp,grated jaggery-4 tsp,water-2 cups,cooked plain toordal-1 tbsp,tomato-1 big diced
for tempering:oil-1/2 tbsp,mustard seeds-1 tsp,cumin seeds-1 tsp,curry leaves- 2 sprigs
method
put the bottlegourd in a pressure cooker along with red chilli pd,salt,drumsticks,water,toordal,tomato and cook for a whistle.open and add tamarind paste,grated jaggery and cook for little while.prepare the tempering and add to this

MY CLICKS

UGADI PACHADI

required:green raw mango-1 medium,black pepper pd-1/2 tsp,tamarind paste-4 tsp,bananas-4,neem petals-4 tsp,grated jaggery-2 cups,water-2 cups
method
peel and cut the mango into small pieces while discarding the seed inside.soak the grated jaggery in water and strain.mash the bananas in a vessel.add pepper pd,tamarind paste,jaggery water,mango pieces,neem flower petals into the same vessel and mix well.

MY CLICKS

NIMMAKARAM OR INSTANT LEMON PICKLE

required:cumin seeds-2 tsp,salt-3 tsp,red chilli pd-5 heaped spoons,garlic cloves[big]-12,lemon juice-8 medium size,turmeric pd-2 pinches.onion chopped finely-1/2 big
tempering:dry red chilli broken-1,mustards-1/2 tsp,curry leaves-1 sprig,uraddal-1 tsp,oil-2 tbsp.
method
nicely wash and wipe the lemons dry.squeeze the lemon juice and keep.grind cumin seeds,salt,red chilli pd,garlic cloves,turmeric pd in a mixer.add lime juice to this and grind again.add onions to this mixture.prepare the tempering and add to this

MY CLICKS

MYSORE PAK

required:water-1cup,granuled sugar-2,besan or chickpea flour-1cup,ghee-1&1/2 cups or clarified butter
method
dry roast the chickpea flour for 2 min a pan and remove to a plate.apply ghee to another  plate and keep it ready. take a thick bottommed pan or a pressure pan and heat the water along with sugar until bubbles form.mix with a ladle and keep lifting the ladle to check the water flow. wait until the water drips drop by drop and then tip in the roasted flour little by little and mix continuously. also keep the vessel containing ghee on the other burner and heat it on low flame.start pouring this ghee into the mysore pak mixture little by little while mixing vigorously on medium flame so that the flour doesn't burn.the whole process takes about 10 min after adding the chickpea flour to the pan.now pour this mixture directly onto the greased plate and do not spread with the ladle.immediately cut into pieces with a greased knife.if this mixture appears soft then wait for sometime before cutting.

MY CLICKS

CAULIFLOWER PICKLE

required:red chilli pd-6 heaped tsp,salt-4 heaped tsp,lemons-8 medium size,garlic bulbs-2,cauliflower-1 big head,turmeric pd-1/2  tsp,mustard seeds-1 tsp,methi seeds-2 tsp,
for tempering:dry red chillies-2,mustard seeds-2 tsp,uraddal-2 tsp,chanadal-3 tsp,curry leaves-3 sprigs,garlic crushed,oil-1/4 th kg
method
peel the garlic and crush them coarsely.dry roast the methi seeds until nice aroma comes and put them in a coffee grinder along with the mustard seeds to make a smooth pd.wash the florets after tearing them into even sized pieces and leave them overnight to dry in a colander.next day put them in a clean vessel and make sure that the florets are not wet. dab the bottom pieces with a tissue if necessary.add red chilli pd,salt,three fourths of crushed garlic,turmeric pd,ground pd to the florets.pour the lemon juice also and mix well.prepare the tempering and pour into the pickle when warm.
for the tempering, heat the oil in a small pan and add dry red chillies,mustards .when the mustards start to pop, tip in uraddal,chanadal,curry leaves,remaining garlic and turn off when the dal turns golden.wait until warm to add to the pickle.

MY CLICKS

BENDAKAYI PULUSU

required:ladies finger or bendakayalu-1/2 kg,onion-1 big sliced thin and halved,red chilli pd-1 tsp,tamarind paste-3 tsp,jaggery grated or sugar-according to taste,salt-according to taste,turmeric pd-1/4 th tsp,water-approx 5 to 6 cups 
for tempering:oil- 4 tsp,garlic clove-1,mustard seeds-1 tsp,cumin seeds-1 tsp,curry leaves-1 sprig
method
make small pieces of ladies finger and put them in a pressure cooker.also add onions,red chilli pd,tamarind paste,salt,turmeric pd,water and cook covered for sometime on medium until the ladies finger is soft or cook for a whistle on high flame.open the lid and add tamarind paste,sugar and cook for a min.prepare the tempering.fry the crushed garlic in oil along with mustard seeds.when they change colour; tip in cumin seeds,curry leaves.when they too change colour pour the tempering into the pan.

MY CLICKS

CORIANDER &MINT CHUTNEY

required:coriander-3 bunches,mint-3 small bunches,green chillies-10,cumin seeds-1 tsp,garlic cloves-5,tomatoes-3 medium ripe diced,oil-1&1/2 tbsp,salt-according to taste,turmeric pd-a pinch,tamarind paste-2 or 3 tsp
method
pan fry the green chillies with little oil while keeping them covered.after they change colour remove to a mixie. fry the tomatoes in the remaining oil.when they reduce, tip in the leaves into the same pan and fry until they are soft.first grind the green chillies with cumin seeds,garlic cloves,salt,turmeric pd,tamarind paste.now add the tomato and leaves mixture to the jar and grind to a smooth paste.adjust the salt if necessary.serve with rice or spread on a chapathi

MY CLICKS

GARAM MASALA POWDER

required:coriander seeds-1 cup,cinnamon-2" pieces-4 and less than 1/2" wide,green cardamom-1/2 tsp,black peppercorns-1 tsp,cloves-1 heaped tsp
method
slightly heat them up in a pan and when the smell emanates turn off.grind in a coffee grinder until smooth

MY CLICKS

PONGADALU OR PUNUGULU

required:idli batter-4 ladles,maida-1 tbsp,cabbage-finely chopped-a handful,green chilli-1 or 2 finely chopped,onion-2 tsp finely chopped,cumin seeds-1/2 tsp,salt-according to taste

method

mix all the above ingredients and make pongadalu in a aebleskiver pan with little oil.

SPINACH CHUTNEY

required:green chillies-2,turmeric pd-1 pinch,baby spinach leaves -4 handfuls,garlic cloves-2,tamarind paste-1 tsp,red chillies-10,oil-3 tsp,cumin seeds-1/2 tsp,uraddal-1 tsp,coriander seeds-1 tsp,salt-according to taste
for tempering:oil-3 tsp,mustard seeds-1/2 tsp,uradal-1 tsp,curry leaves-1 sprig
method
take a pan and heat it up with a spoon of oil and fry the split green chillies.when they change colour add dry red chillies to the same pan and fry until the colour becomes slighly dark.remove and put the chillies in a mixie jar.later fry uraddal,coriander seeds together in the same pan.when they turn golden remove and put them in the same jar.now grind these ingredients with garlic,cumin seeds,turmeric pd.
heat the remaining oil and fry the washed spinach leaves until they wilt.put the leaves along with tamarind paste,salt into the same jar and grind to a smooth paste
prepare a tempering with the above ingredients and serve with rice

CHANADAL AND ASPARAGUS CURRY

required:oil-1tbsp,mustard seeds-1/2 tsp,cumin seeds-1/2 tsp,onion-finely chopped and handful,chandal-1/2 cup,asparagus-1 bunch,red chilli pd-1 tsp,ginger&garlic paste-1/2 tsp,salt-according to taste,curry leaves-1 sprig,turmeric pd-1/4 th tsp,water-1 cup
method
soak the chanadal for one hour.wash the asparagus.keep the bud side intact and on the other side snap holding the end.disard what ever piece seperates and cut them into small pieces.take a pressure cooker and add oil.when oil heats up, tip in mustards,cumin seeds.when the mustards pop add onion,turmeric pd and fry until the onion is light golden.add the asparagus,chandal and fry for few seconds.tip in salt,red chilli pd.add water and presuure cook for one whistle.serve with rice

MY CLICKS

COUSCOUS UPMA

required:oil-1 tbsp,mustard seeds-1/2 tsp,uraddal-1 tbsp,chanadal-1 tbsp,onion-sliced thin-1 small,green chillies-4,curry leaves-1 sprig,salt-according to taste,water-5 cups,couscous-4 cups,frozen mixed vegetables[beans,carrots,corn,green peas]1/2 cup,ginger-1" piece finely chopped

MY CLICKS

method
prepare a tempering with oil,mustard seeds,uraddal,chanadal,curry leaves in a pan.after they change colour;tip in onion,green chillies,ginger.after a few seconds add the thawed vegetables and fry. pour the water into the pan.when the water comes to the boil add salt,couscous,turn off and cover for 2 min.

BROAD BEANS WITH TOMATO CURRY

required:oil-1 tbsp,mustard seeds-1/2 tsp,curry leaves-1 sprig,onion-a handful finely chopped,turmeric pd-1/4 th tsp,broad beans-3 handfuls trimmed on the ends and peeled on the sides,tomatoes-2 handfuls finely chopped[sour variety],red chilli pd-3/4 th tsp,salt-according to taste,water-1 -1&1/2 cups for cooking
method
take a pan and heat the oil.tip in mustard seeds and when they pop add the curry leaves,onions,turmeric pd and fry until the onions are light golden in colour.tip in the beans and fry for a min. then add the tomatoes,salt and red chilli pd and mix well.pour the water and cook covered 
until the beans are soft.

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.

MY CLICKS

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

MY CLICKS

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.

MY CLICKS

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.

MY CLICKS

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.

MY CLICKS

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.

MY CLICKS

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.

MY CLICKS

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.

MY CLICKS

CURRIED PANEER PUFF

MY CLICKS

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.

MY CLICKS

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.

MY CLICKS

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

MY CLICKS

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.

MY CLICKS

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.

MY CLICKS

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

MY CLICKS

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.

MY CLICKS

MINAPA ROTTI OR URADDAL PANCAKE

MY CLICKS

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

MY CLICKS

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

MY CLICKS

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.

MY CLICKS

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.

MY CLICKS

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.

MY CLICKS

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

MY CLICKS

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

MY CLICKS

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.

MY CLICKS

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.

MY CLICKS

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

MY CLICKS

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

MY CLICKS

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.

MY CLICKS