LOW FAT MATAR MUSHROOM

required:button mushrooms-500g cleaned and quartered,red chilli pd-3/4 th tsp,salt-according to taste,ginger&garlic paste-1 tsp,tomatoes pureed-2 medium,onion-1 big pureed,cumin seeds pd-1 tsp,coriander-finely chopped,garam masala pd-3/4 th tsp,1 cup-green peas frozen,milk-2 cups,water-1 glass,turmeric pd-1/4 th tsp,oil-1&1/2 tbsp
method
thaw the green peas.heat the oil and pour the onion puree into it.add salt and fry until the onions turn light brown in colour.tip in the ginger&garlic paste and fry until the raw smell disappears. add turmeric pd,cumin pd,tomato puree,red chilli pd and cook nicely until the oil comes out.tip in the mushrooms,peas and fry on high flame for a min.pour the water and cook on high flame until the water reduces.lastly pour milk and tip in garam masala pd.mix well and turn off after a min.sprinkle coriander on top.

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SUNNY SIDE UP

required:2 eggs,salt-a pinch,black pepper pd-2 pinches,oil-3 tsp
method
heat a non stick pan and heat it up nicely with oil.if the oil is very hot then the edges become crisp.break the eggs and gently drop them into the pan next to one another.without disturbing the eggs, lower the flame. sprinkle salt,pepper on top.wait for the eggs to firm up. tilt the pan to remove the eggs onto a plate with the help of a spatula

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GOBI PARANTHA

required:florets-1 small cauliflower[stems removed],turmeric pd-2 pinches,cumin pd-1/2 tsp,amchoor or dry mango pd-1/2 tsp,red chilli pd-1/2 tsp,salt-according to taste,black pepper pd-1/4 tsp,coriander pd-1 tsp,wheat flour-3 heaped cups,water-to knead,ghee or oil-to fry

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method
wash the florets and drain.put them in a food processor and roughly chop them.take wheat flour in a vessel and tip in turmeric pd,cumin pd,amchoor pd,red chilli pd,black pepper pd,coriander pd,salt.mix well.add the chopped florets into the vessel.pour little by little water to knead the dough.the dough should not be sticky.apply little oil and keep it covered.after resting for 10 min,knead again.take a handful of the dough and seperate it into even sized 3 or 4 round balls.roll the dough with a rolling pin and make a thick circle.apply ghee on the parantha and  pull all the edges to the centre. make a round ball again and pat it down.roll into a circle which is not too thick nor too thin by dusting with wheat flour.put this on a heated pan and wait until the colour changes on the bottom.flip and apply some ghee or oil to fry the parantha on both sides.

GARLICKY MINT PARANTHA

required:wheat flour-2 heaped cups,mint leaves-1 bunch,green chillies-2,garlic cloves-2,salt-according to taste,water-to knead the dough,oil or ghee-to apply
method
grind the mint leaves with green chillies,garlic cloves into a smooth paste.add this to the flour.also add salt, enough water,little oil to knead the dough.the dough should not be sticky.knead it well and rest for 10 min to half an hour.keep it covered.take a handful of the dough and seperate it into even sized 3 or 4 round balls.roll the dough with a rolling pin and make a small thick circle.apply ghee on the parantha and  pull all the edges to the centre. make a round ball again and pat it down.roll into a circle by dusting with wheat flour.the parantha should not be too thick or too thin.put this on a heated pan and wait until the colour changes on the bottom.flip and apply some ghee or oil  and fry the parantha on both sides.

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CORN BIRYANI

required:corn rawa-2 cups,green chillies-4,cloves-5,green cardamom-2,cinnamon-2" piece,mint leaves-few,water-3 &1/2 cups,salt-according to taste,onion-1 small finely sliced,frozen green peas-1 cup,carrots-a handful diced,oil-1 tbsp,ginger&garlic paste-1/2 tsp,coriander-a small bunch chopped
method
thaw the green peas.dry roast the corn rawa until the aroma comes.heat the oil in a pressure cooker and tip in cloves,cardamom,cinnamon,onion,green chillies.after the onion changes colour,tip in ginger&garlic paste.fry well until the raw smell disappears.now add the carrots,green peas,mint leaves,coriander leaves.after a min of stirring add the water,salt.the water should be salty.after the water boils, pour the rawa and close the lid.cook for 2 whistles.open and serve hot

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CHOCOLATE DOSA 1

required: salted dosa batter-1 ladle,nutella-2 tsp,almond flakes-few,melted butter-1/2 tsp
method
prepare the dosa as usual with butter on a pan.fold and remove to a plate.spread the nutella on one half of the dosa and sprinkle some almond flakes on top.

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BREAD AND PEANUT CHAAT

required:croutons-few,peanuts a handful, curd-3 tbsp,sweet chutney-to drizzle[mother's recipe bottle],green chutney[mother's recipe bottle or swad green chutney],saunf-a pinch,coriander-few leaves chopped,onion-2 tsp finely chopped,honey-1/2 tsp
method
soak the peanuts for 3-4 hours in salted water and drain.arrange the croutons on a plate.dilute the store bought green chutney with water.beat the curd with honey.sprinkle the peanuts,onions on croutons.pour the curd on the croutons.drizzle sweet chutney,green chutney,saunf,coriander leaves on top and immediately serve.

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SWEETPOTATO AND BLACK BEAN QUESADILLAS

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required:1 tin black beans,sweet potato-roasted and mashed-3,three cheese blend-few handfuls,tortillas-wheat or multi grain,melted butter-few spoons

method

dice the sweetpotato and put them covered in a pan with some butter. cook them in a low flame until soft and mash them while still warm.drain the black beans and wash them nicely.mix the cheese,black beans and sweet potato together.heat a pan and put the quesadilla on it.pour little butter along the edges.when the bottom slightly changes colour,flip it and put the prepared mixture on one half. fold it from the other side to close it.press this down with a spatula and fry on both sides.

GREEN CHICKEN

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required:chicken with bones-1/2 kg,oil-1/2 tbsp,coriander-1 big bunch,green chillies-5,salt-according to taste,turmeric pd-2 pinches,cloves-2,green cardamom-1,cinnamon-1" piece,garam masala pd-1 tsp,ginger&garlic paste-2 tsp,curry leaves-1 sprig
method
put the chicken,ginger&garlic paste,salt,turmeric pd in a vessel and cook covered until soft.the water from the chicken should also dry up.meanwhile grind the green chillies along with washed coriander[stems also] to a smooth paste.take another pan and tip in cloves,cardamom,cinnamon into the heated oil.also add curry leaves along with the chicken and stir fry for 3 min.now add the prepared paste and mix well.tip in garam masala after the green paste nicely coats the chicken.turn off after 2 min.serve with rice.

SWEETCORN WITH BASIL

required:butter-1 tsp or olive oil,sweetcorn-16 oz frozen,basil leaves-6,oregano or dried mixed herbs-2 pinches,salt-to taste,red chilli flakes-2 pinches,parmesan cheese-1/2 tbsp
method
heat the corn in the microwave according to instructions on the pack.heat a pan with butter and tip in the corn.add salt,chilli flakes,cheese,mixed herbs,cheese and mix well.stir fry for 2 min and lastly add basil leaves and serve hot

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CHICKEN TIKKA

required:boneless chicken breast-cut into cubes-580 g,lemon juice-1/2 lime,salt-1/2 tsp or according to taste,greek yoghurt-1&1/2 tbsp,store bought tikka masala pd[rasoi magic]-2 tsp,kashmiri red chilli pd-1&1/2 tsp,ginger&garlic paste-1 tsp,oil-3 tsp
method
put the chicken cubes in a vessel and add all the above ingredients and marinate for 1/2 hour.keep the vessel covered.take a stove top grilling pan and heat it up nicely.put these pieces on the pan distancing them from eachother and grill them on high flame until almost black on the edges.use tongs to keep turning the pieces to brown them evenly.serve hot.

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BRINJAL WITH CURRY POWDER

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required:brinjal-1 big size diced into cubes,uraddal-1&1/2 tsp,chanadal-1 tsp,dry red chillies-4,methi seeds-a pinch,coriander seeds-1&1/2 tsp,cumin seeds-1 tsp,turmeric pd-a pinch,salt-according to taste,hing-2 pinches,oil-1 tbsp
method
dry roast dry red chillies,uraddal,chanadal,methi seeds,coriander seeds,cumin seeds together in a pan until they change colour.grind them into a coarse powder.put the diced brinjal in salted water.heat a pan with oil and add hing.now tip in the brinjal pieces,salt,turmeric pd into the pan after squeezing out water from them.cover and cook for sometime until almost soft on medium flame.lastly add the ground powder and mix well

RAGI OOTHAPPAM

required:ragi flour-2 cups,sour buttermilk,green chillies-3,onion-1 medium finely chopped,coriander- finely chopped,oil-few tsp,salt-according to taste,cumin seeds-1/2 tsp
method
soak the ragi flour in sour buttermilk for 4-5 hours at room temperature.the quantity of buttermilk should be just enough to get the dropping consistency.add onion,cumin seeds,green chillies,salt,coriander to the mixture.pour this mixture onto a heated pan and pour oil around the oothappam.cover with a lid and cook.after it's light brown on one side flip and again cook covered.

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MUSHROOM AND SPRING ONION QUESADILLAS

required:garlic cloves-2 finely chopped,red pepper-1 diced,green chillies-4 finely chopped,salt-very little,spring onion-1 bunch finely chopped,mushrooms-250 gm diced,three cheese blend-few handfuls,melted butter-few spoons,tortillas-3 or 4

method
add butter to a pan and tip in garlic.when the garlic slightly changes colour.tip in green chillies,mushrooms,spring onion whites,salt and saute on a high flame until the water dries up.turn off and add red pepper,spring onion greens.when the mixture comes to room temperature add cheese to this.heat a pan and put tortilla on it.when the bottom slightly changes colour flip and put the mixture on it and close.press the tortilla nicely with a spatula fry on both the sides with butter

BROCCOLI AND GREEN PEAS PULAO

required:butter-1 tbsp,broccoli-1 medium size,oil-1 tbsp,green chillies-5 slit,coriander chopped,mint leaves-few,basmathi rice-2&1/2 cups,frozen and thawed green peas-3 handfuls,milk-2&1/2 cups,water-2 cups,salt-according to taste,cloves-8,cardamom-3,cinnamon-2 pieces,bayleaves-2,ginger&garlic paste-2 tsp
method
soak the basmathi rice for 15 min.add butter in a pan and when it melts add broccoli florets with little salt and stir fry.after they slightly soften remove to a plate.in the same pan add the oil and when hot tip in cloves,cardamom,cinnamon,bay leaves.tip in green chillies,mint,coriander leaves and fry.now add the soaked rice,green peas and fry for a min.add the water,salt and milk and cover until rice is cooked.mix broccoli at last

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CHOCOLATE LASSI

required:rose water-2 tsp,chilled greek yoghurt-6 tbsp,cold milk-1 cup,nutella-2 tbsp,sliced almonds or other toatsed dry fruits,cardamom pd-3 pinches
method
blend rose water,yoghurt,milk,nutella together using a whipper blade and pour into a glass.sprinkle almonds on top

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BLACK BEAN AND CORN QUESADILLAS

required:black beans-1 tin,garlic-1 clove finely chopped,three cheese blend[room temperature]-few handfuls,frozen sweetcorn-1 packet,coriander-little finely chopped,onion-1 small finely chopped,whole grain tortillas-few,taco seasoning-1/2 tsp or according to taste,melted butter-few spoons
method
cook the corn in microwave according to instructions.drain the liquid from the beans and rinse them in colander.put them in a vessel after nicely draining them.add coriander,garlic,taco seasoning,cheese,onion,corn and mix well.put the tortilla on a pan and when it slightly changes colour underneath,flip and put the prepared mixture on one half of the tortilla.close the tortilla and press.fry on both sides by adding butter.later cut them into triangular pieces

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TEMPERED AND SEASONED DOSA

required:rice-2 cups,green chillies-5,salt-according to taste,garlic cloves-4,onion-1 small,soaked chanadal-1 tbsp,oil-2 tsp,beaten rice-2 tbsp,coriander seeds-1 tsp
for tempering:oil-2 tsp,curry leaves-1 sprig,cumin seeds-1/2 tsp,turmeric pd-2 pinches,mustard seeds-1/2 tsp
method
soak the chanadal for 2 hours.soak the rice for 3 hours and grind with coriander seeds,beaten rice,green chillies,garlic,onion and water to a pouring consistency.beaten rice should be soaked for 5 min in enough water.
add enough salt,soaked chanadal to this batter. now add the tempering.keep this aside for 15 min and pour a ladle of this batter into a dosa pan and swirl the pan so that it spreads nicely all over the pan.pour half a tsp of oil along the edges and wait until the colour changes and the dosa is crisp.this batter stays good for 3 days in the friz.

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LEMON AND CORN COUSCOUS

required:frozen corn-284 g or 10 oz,lemons-1&1/2 big size,salt-according to taste,water-4 cups,olive oil-2 tsp,garlic cloves-3 finely chopped
method
cook the corn in microwave for 2 min or according to instructions.warm the olive oil and add garlic to the pan.when the garlic is fried; add water,salt to the pan and let the water boil.turn off add couscous,lemon juice,steamed corn and cover until couscous is soft.

DILL FRY WITH COCONUT

required:dill leaves-2 bunches,dry red chillies-2 broken,turmeric pd-2 pinches,garlic chilli pd-1/2 tsp,salt-according to taste,mustard seeds-little,cumin seeds-1 /2 tsp,oil-3 tsp,coconut grated-2 tbsp,onion-1 small finely chopped,curry leaves-1 sprig
method

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wash the dill leaves along with stems.remove thick stems and chop the remaining part.heat the oil in a pan and pop the mustards.tip in curry leaves,cumin seeds and then add the onion,turmeric pd.saute nicely until light brown and throw in the dill.let the stems become little soft and then tip in the coconut and mix well.after 2 min add the garlic chilli pd,salt and turn off.

PALAK KICHDI

required:baby spinach leaves-5 handfuls,rice-1 cup,moongdal-1/2 cup,oil-1/2 tbsp,ghee-2 tbsp,cinnamon-1 small piece,cardamom-1,cloves-2,dry red chillies-3 broken,cumin seeds-1/2 tsp,onion-1 small finely chopped,tomato-1 medium finely chopped,curry leaves-1 sprig,turmeric pd-1/4 th tsp,salt-according to taste,red chilli pd-1 tsp,ginger&garlic paste-1 tsp,garam masala pd-1/2 tsp,water- 4+3 cups

method

grind the spinach leaves with little water.cook the rice, dal,salt,turmeric pd together in a pressure cooker with 4 cups of water for 2 whistles.when the pressure comes down add the pureed spinach and remaining water to the dal mixture and cook until the raw smell of the spinach disappears.take a pan and heat it up with oil,ghee.tip in cinnamon,cardamom,cloves,dry red chillies,cumin seeds one after the other.when they slightly change colour add onion and fry until light brown.tip in ginger&garlic paste and fry.next add the tomatoes,curry leaves,red chilli pd,garam masala and wait until the oil appears on the surface.add this tempering to the kichdi and mix well

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BANANA SPLIT GREEK YOGHURT BOWL

required:canned mangoes with syrup-few pieces,strawberries-4 diced,banana-1 split,walnuts broken or chopped-few,sliced almonds-to sprinkle,greek yoghurt-3 tbsp

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method
put the greek yoghurt in a bowl and top it with all the above ingredients

PANEER WITH MIXED VEGETABLES

required:paneer-250 g,cauliflower florets-250 g,beans-250 g,carrots-250 g,coriander pd-2 tsp,red chilli pd-1 tsp,onion-1 medium finely chopped,cumin seeds-1/4 th tsp,oil-1 tbsp,salt-according to taste,turmeric pd-2 pinches
method
dice the paneer,carrots and beans.tear the florets and keep seperately.take a pan and heat up the oil.fry the onions along with cumin seeds.after the onions are light golden add the carrots,coriander pd and cover.after the carrots become little soft add the cauliflower,paneer,beans along with red chilli pd,salt and cover until they are cooked but not mushy.serve with roti.

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OMELETTE WITH BASIL AND PARMESAN

required:eggs-2,salt-according to taste,black pepper pd-1/2 tsp,parmesan cheese- little,sun dried tomato-2 pieces,basil-few leaves,oil-2 tsp
method
beat the eggs in a bowl with salt and pepper.heat the oil a pan and pour the egg mixture.top it with basil leaves,sun dried tomatoes and sprinkle cheese on top.after it's cooked underneath fold and flip to cook on the other side also.

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CHILLI CHICKEN BALLS

required:chicken boneless kheema-450 g,green chillies-4 or 5 finely chopped,lemon-1,garlic chopped-3 cloves,cornflour-to coat,bread crumbs-2 tsp,salt-according to taste,ginger-1 small piece chopped fine,coriander-finely chopped
method
mix the kheema,green chillies,garlic,ginger,coriander leaves,salt and lemon juice together.keep the vessel aside for 15 min.try and make tight balls squeezing out any moisture from the mixture.heat the oil in a low flame.roll these balls in cornflour until they are coated on all sides.drop few balls before the oil becomes very hot.once in oil handle them with care and slowly move them.if fried on a high heat they tend to break apart.when they are half fried remove them from oil and fry them again until golden

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JONNAPINDI KARAPPUSA

required:jonnapindi or sorghum flour-1 glass,chickpea flour-2 glasses,red chilli pd-2 or 3 tsp,salt-according to taste,butter-small lemon size,carom seeds or ajwain-2 handfuls,water-to make dough
oil-to deep fry
method
pass both the flours through a sieve and mix with red chilli pd,butter,salt,carom seeds.add enough water to make a soft ,sticky dough.put this dough in a design press and press into the hot oil while moving the press in a circular motion.if the dough is not easily coming of the press add more water to the dough.the design press should not be held high above the hot oil.fry on both the sides.this should be flipped carefully.this procedure has to be done in a big frying pan because there are chances of the oil spilling out when dough is put in the oil.when it's golden on both
sides remove with a slotted spoon and store in an airtight container.

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CHICKEN AND THOTAKURA[AMARANTHUS] FRY

required:thotakura-1 big bunch,mustard seeds-1/4 tsp,green chillies-3 slit,onion-2 medium finely chopped,garlic cloves-2 chopped,
oil-2 tbsp,cloves-3,green cardamom-2,cinnamon-1" piece,ginger&garlic paste-4 tsp,red chilli pd-1 to 1&1/2 tsp,salt-according to taste,chicken-1 kg,turmeric pd-1/4 th tsp,garam masala pd-1 tsp
method
trim the ends of the leafy vegetable and wash nicely.chop the leaves along with the stems.heat little oil and pop the mustards.tip in garlic and when the garlic changes colour add 1/4 th of the onions,green chillies and fry until the onions are soft.tip in salt and a pinch of turmeric pd along with the leaves.wait until the leaves wilt and turn off.in another pan heat the oil and add cloves,cinnamon,cardamom and then onions,salt.tip in the remaining turmeric pd.when the onions are fried, tip in ginger&garlic paste and fry till the raw smell disappears.now add the chicken,red chilli pd
and cover for sometime.open the lid after 3 min and fry the chicken.lastly add garam masala pd and also the leafy vegetable.mix well and turn off.

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CHICKEN QUESADILLAS

required:whole grain tortillas-3 or 4,mexican blend grated cheese or processed cheese-6 or 7 handfuls,chicken tender breast-diced into small even pieces-1 lb or approximately 1/2 kg,butter-little,taco seasoning-1 tsp,red chilli pd-1/2 tsp,oil-2 tsp,salt-if required

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method
heat a pan with butter and oil.when the oil is hot add the chicken and fry until brown spots appear and the chicken is cooked.sprinkle red chilli pd and taco seasoning while the chicken is frying.if necessary add a pinch of salt because cheese and taco seasoning also have salt.take a tortilla or a phulka and heat it up lightly with little butter.now turn to the other side and on one half sprinkle cheese and arrange the fried chicken pieces on top of the cheese.top the chicken with the cheese again and fold.press it down lightly and fry on both sides.cut into wedges and serve.

WHITE RADISH AND MOONGDAL FRY

required:radish-2 medium size grated,salt-according to taste,garlic chilli pd-1 tsp,yellow moongdal-1/2 cup,oil-1 tbsp,mustard seeds-1/2 tsp,uraddal-1 tsp,curry leaves-1 sprig,turmeric pd-2 pinches
method
soak the moongdal for 10 min and cook immersed in water until soft.drain the water and keep the dal aside.dal should not be mushy.take a pan and add oil to this.pop the mustards and add uraddal,curry leaves.when the uraddal is golden in colour tip in the grated radish and stir fry for a min.now add the cooked moongdal and mix well.add salt and garlic chilli pd when the raw smell of the radish disappears and turn off.

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BHINDI MASALA

required:oil-2 tbsp,cumin seeds-1/2 tsp,onion-1 big finely chopped or ground,tomatoes-3/4 th kg,turmeric pd-less than 1/4 th tsp,grated ginger or ginger&garlic paste-1/4 th tsp,salt-according to taste,red chilli pd-1&1/4 th tsp,bhindi or ladies finger-1/4 th kg
method
fry the bhindi in little oil and remove to a plate.sprinkle little salt on the bhindi.in the same pan pour the remaining oil and fry the cumin seeds,onion with turmeric pd and little salt until nicely golden.tip in the ginger&garlic paste and fry until the raw smell is gone.add the tomatoes,red chilli pd and cook covered until oil appears on the surface.this cooked paste can be used for other purposes also.seperate a little of this mix to a bowl and toss the bhindi in the remaining mixture
for a min.serve with rice or roti

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TOMATO DOSA

required:dosa batter,tomato paste
method
prepare the tomato paste following the above recipe[bhendi masala].spread this paste on the dosa or mix this paste with the dosa batter and prepare the dosa.fry until crisp on the bottom by adding oil.

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DOSA

required:uraddal-1 cup,idli rice or boiled rice-2 cups,sonamasoori rice-1 cup,methi seeds or fenugreek seeds-less than 1/4 th tsp,water-to grind,oil-to fry,salt-according to taste
method
wash and soak the dal in water along with methi seeds.in a seperate vessel soak the rice in water,after washing nicely.after 4-5 hours grind the dal in a wet grinder or mixie by adding water little by little until smooth but thick paste is formed.remove this to a vessel and grind the rice in the same jar by adding water again.wait until the texture will be slightly coarse.the consistency will be thin.mix both ground rice, dal paste,salt and leave to ferment for 5 hours or overnight.when its fermented the batter rises and bubbles are formed on the surface.this batter can be frozen without fermenting and whenever required it should be thawed and fermented overnight to use.this frozen batter has to be used within 15 days.
before preparing the dosa add salt and water as required to the batter.the batter should not be very thick or runny.heat the dosa pan and rub it all over with a small piece of onion.pour a ladle of this batter in the middle of the tawa and evenly spread the batter from inside to the outside in a quick circular motion.pour a tsp of oil around the dosa and also fewdrops in the middle for it to become crisp and wait for it become golden.

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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

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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

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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.

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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

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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.

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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.

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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.

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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

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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

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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

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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

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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.

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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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