CAPSICUM CHANADAL FRY

required:1 capsicum or green bell pepper diced,chanadal-1/2 cup,dry red chillies-4,cumin seeds-1/2 tsp,oil-1 tbsp,mustard seeds-1/2 tsp,uraddal-1/4 th tsp,curry leaves-1 sprig,turmeric pd-2 pinches,hing-a pinch,salt-according to taste,oil-1&1/2 tbsp
method
soak the chanadal for 2 hours in water along with dry red chillies and grind with cumin seed, salt to a coarse paste.heat a non stick pan with oil and add mustard seeds.when they pop, tip in hing,uraddal,curry leaves.after the dal changes colour add the ground paste,turmeric pd and fry a min. next add capsicum into the pan and fry until it becomes slightly soft.

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MANGO JELLY

required:1/2 cup milk,15 g-unflavoured gelatin,mango pulp-1 cup,water-1&1/2 cups,sugar-4 tsp
method
heat a vessel and pour water.immediately add gelatin,mango pulp,sugar,milk and whisk continuously.when it starts coming to a rolling boil,turn off.pour into silicone cups and put them in the refrigerator until set.after an hour or so lightly tap to demold.put some mango pieces on top to decorate

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MIXTURE-2

required:raw cornflakes-3 handfuls,sabudana or tapioca pearls-big size nylon variety 2 handfuls,potato sticks-dried store bought-2 handfuls,curry leaves-few,salt-according to taste,red chilli pd-according to taste,groundnuts-2 handfuls,oil-to deep fry
method
heat the oil in a frying pan and add cornflakes to it.with a slotted spoon remove them to a vessel which is lined with tissues.repeat until all of them are fried.fry the groundnuts next and remove to a plate.put the potato sticks in a strainer dipped in the same oil and fry with the help of a spoon.keep them seperately.next add sago or tapioca to the pan and keep distance because they splatter oil until they puff up.put them on a bed of tissues.lastly fry curry leaves.keeping all of them seperately helps because some of them may remain overcooked or under cooked.heat a big vessel and put all the fried items together and sprinkle red chilli pd,salt and mix very lightly.store in an airtight container after this mixture comes to room temperature.

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RIDGEGOURD WITH MOONGDAL

required:moongdal-1 heaped cup, onion-1 small size chopped, ridgegourd-1 peeled and big cubes
,turmeric pd-2 pinches,red chilli pd-1 tsp,salt-according to taste,water-3 cups
for tempering:oil-1 tbsp,garlic clove-1 crushed,mustard seeds-1/2 tsp,cumin seeds-1/2 tsp,curry leaves-few
method
put the washed moongdal in a pressure cooker along with ridgegourd,onion,water.close the lid and cook for a whistle.after the pressure comes down,add red chilli pd,turmeric pd,salt to the dal.if there is more water left let it cook on high heat to evaporate a little.the dal should not turn mushy.

prepare the tempering in another vessel by adding crushed garlic,mustard seeds in hot oil.when the mustards pop,add cumin seeds,curry leaves and pour this tempering into the dal

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QUICK PAN GRILLED CHICKEN KABOBS

required:1 chicken breast thinly sliced into long strips,garlic salt-2

pinches,black pepper pd-1/4 th tsp, oil-1 tbsp,fresh rosemary leaves or dried rosemary-little
method
take a stovetop grilling pan and heat it sufficiently.pour the oil and after it is hot,place the chicken strips on the pan and grill on both the sides by sprinkling garlic salt,pepper pd and lastly rosemary.

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SEMIYA OR VERMICELLI PAYASAM

required:1 cup semiya or vermicelli,7 cups-milk, sugar-little less than 1/2 cup,almond flakes-3 tsp,kissmiss-2 tsp,ghee-4 tsp
method
heat ghee in a pan and tip in kissmiss.fry until it puffs and becomes golden.remove to a plate.also fry the almond flakes in the remaining ghee until golden and remove to the same plate.now add little ghee if necessary and saute the vermicelli on medium flame until it changes to an even golden colour.pour milk into the same pan and let it cook on medium flame.stir inbetween.when the vermicelli turns soft,add sugar and mix well.lastly add the almond flakes and kissmiss.serve hot or chilled

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PUNUGULU

required:dosa batter-5 cups,maida or all purpose flour-1&1/2 tbsp,onion-1/2 big finely chopped,green chillies-3 finely chopped,cumin seeds-1 tsp,coriander-chopped little,curry leaves-few chopped
method
mix dosa batter with onions,coriander,curry leaves,maida,cumin seeds,salt and green chillies.deep fry this by dropping small lumps of this mixture into the hot oil or into the aebleskiver pan.fry on both sides.if using the aebleskiver pan pour oil into each slot upto half and also pour oil on the top layer around the slots so that the batter does'nt stick.

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RIDGEGOURD FRY WITH SESAME

required:oil-1 tbsp,mustard seeds-1/4 th tsp,cumin seeds-1 tsp,onion-2 tbsp finely chopped ,curry leaves-few,turmeric pd-2 pinches,ridgegourd-2 medium size peeled and cut into small cubes,garlic cloves-2,dry red chillies-3,white sesame seeds-1 tbsp toasted and powdered,salt-according to taste
method
heat the oil in a pan and pop the mustards.tip in curry leaves, onion and turmeric.after the onion is light golden add the ridgegourd,salt and cover for sometime on medium flame.meanwhile grind garlic,dry red chillies,cumin seeds.after the ridgegourd is soft and little dry add the ground powder and mix well.wait for 2 min and lastly add the sesame powder and mix again.

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PEANUT LADDU

required:peanuts-4 cups,grated jaggery-2 cups,melted ghee-few spoons
method
fry the peanuts in ghee until they are light brown in colour.peanuts with the skin or without skin can be used. after a min, grind the peanuts along with jaggery in the whipper mode.this need not be very smooth in texture.immediately start making laddus while this is warm.if the mix cools down add little melted ghee to shape them into laddu's

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MANGO AND CUCUMBER SMOOTHIE

required:mango pulp-500 g[store bought],coconut water-250 ml,cucumber or kheera-1 small ends removed and peeled,mint leaves-few
method
pour in the mango pulp,coconut water,cucumber,mint leaves in a blender jar and blend to smooth consistency

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CAPSICUM PEANUT FRY

required:capsicum or green bell pepper-2 diced into big cubes,oil-1/2 tbsp,mustard seeds-1/4 th tsp,uraddal-1/2 tsp,curry leaves-few,peanuts-3 or 4 tbsp roasted and coarsely ground,red chilli pd-1/2 tsp,salt-according to taste,turmeric pd-2 pinches
method
heat up the oil in a pan and tip in mustard seeds.now add uraddal,curry leaves,turmeric pd and wait until the dal turns slightly golden.tip in capsicum along with peanut pd,red chilli pd and fry until the peanut doesn't burn on moderate flame.lastly add salt and mix well

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CHEKKIDALU

required:4 cups riceflour,1 cup uraddal,water-2 glasses,carom seeds-2 tsp,salt-1 tsp or according to taste,oil-to deep fry,sesame seeds-1 tsp
method
soak the uraddal for 30 min and and cook in a pressure cooker with water for 3 whistles and turn off.grind the dal without adding any extra water.sieve the riceflour and to this flour add the salt,carom seeds,sesame seeds and the ground paste little by little until this forms a soft dough.start heating the oil in a frying pan.take two broad slotted spoons used for deep frying and oil them.using a design press ,press the dough onto the slotted spoons.when the oil is hot, put these slotted spoons along with the dough slowly into the oil and after the dough seperates from the spoon remove the spoons.fry them both sides

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ALMOND BURFI

required:sugar-1 cup,milk-1cup,almonds-1 cup,saffron-few strands,cardamom pd-2 pinches,melted ghee-6-8 tsp
soak the almonds overnight and peel.
alternatively put the almonds in hot boiling water and turn off the stove.put them in for 2 min and with a slotted spoon remove and put them in cold water.apply some pressure on the skin to peel.leave them to soak in normal water overnight.
in the morning grind them with milk and add to the pan.also add ground sugar,saffron,ghee at the same time and keep on moving the mixture around the pan until the mixture thickens and not sticking to the pan.apply some ghee to a parchment paper and leave this mixture to cool down on the paper.roll evenlywith a rolling pin after the mixture cools down completely.before doing so apply some ghee to the rolling pin.cut them in desired shapes and freeze them for sometime.this is good for 10 days and if stored in the refrigerator stays for a month

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TAPIOCA IN SWEET COCONUT CREAM

required:coconut milk-2 tins,tapioca-1/4 th cup,sugar-according to taste,ripe mango pieces-few,water-3 cups to cook tapioca
method
soak the tapioca for 10 min in water after washing for 2-3 times.put them in a microwave safe bowl and boil for about 7-8 min until soft.keep adding water if necessary while cooking.pour this into the heated coconut milk and add sugar.turn off and add mango only when serving.normal milk can also be replaced with one tin of coconut milk.

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GINGER CHICKEN

required:chicken-3/4 th kg with bones,bayleaf-1,onion-3/4 th large size chopped and pureed,oil-1 tbsp,ginger paste-1 tbsp,red chilli pd-1 tsp,thick tomato paste[canned]-1/2 tbsp,salt-according to taste,coriander leaves-little chopped,water-to cook-2 cups,turmeric pd-1/4 th tsp,roasted
coriander pd-1 tsp,roasted cumin pd-1/2 tsp,green chilli-1 slit
method
heat a pan with oil and tip in bayleaf.add onion puree,green chilli and  saute till light golden in colour.next add ginger paste and fry until the raw smell disappears.add the chicken and wait for 5 min.saute well and tip in salt,coriander pd,cumin pd,red chilli pd and then lastly add water.keep it covered on medium heat and when the chicken is almost cooked add the tomato paste and cook further.lastly add coriander.

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MUSHROOM AND MOONGDAL VADA

required:broken moongdal with skin-1&1/4 cups,green chillies-3 finely chopped,coriander-roughly chopped a handful,garlic cloves-3 roughly chopped,chickpea flour-1 tbsp,riceflour-2 tsp,button mushrooms large size-3 roughly chopped into small bits,saunf-3/4 tsp,onion-1/2 large roughly chopped,curry leaves-chopped few,salt-according to taste,oil-to deep fry
method
wash and soak the moongdal in water.drain and grind the moongdal coarsely after soaking for 4-5 hours.to this add mushroom,saunf,salt,coriander,curry leaves,chickpea flour,riceflour,onion,green chillies,garlic and mix well.deep fry these vadas in oil but not in very high temperature .

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EGG WITH METHI LEAVES

required:oil-3 tsp,cumin seeds-little,methi leaves-a handful washed nicely,onion-1 small finely chopped,green chilli-1 finely chopped,eggs-2,salt-according to taste,red chilli pd-a pinch,curry leaves-few,turmeric pd-1 pinch
method
heat the oil and tip in onion,cumin seeds,green chilli,turmeric pd,curry leaves after the oil is hot.fry until the onions turn light golden.add the methi leaves and saute for a min.now break the eggs and add to the pan along with chilli pd,salt.mix well and turn off after a min

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TURNIP AND CHANADAL CURRY

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required:turnip-3/4 th kg grated,chanadal-1 cup,water-3&1/2 cups,grated coconut-1 tbsp,fry red chillies-5,cumin seeds-1 tsp,oil-1 tbsp,mustard seeds-3/4 th tsp,garlic clove-1 crushed,curry leaves-1 sprig,turmeric pd-1/4 th tsp
method
grind dry red chillies,coconut and half of the cumin seeds.wash and soak the chanadal for 30 min in a pressure cooker with 2 cups of water.cook for 2 whistles and turn off.add the turnip to the cooker along with remaining water,ground paste,turmeric pd and cook on medium flame until the turnip is soft.prepare a tempering in a seperate vessel.heat the oil and tip in garlic,mustard seeds.when the mustards pop add the remaining cumin seeds,curry leaves and pour this tempering onto the chanadal mixture

ALOO AND METHI FRY

MY CLICKS 

required:oil-1&1/2 tbsp,mustard seeds-1/2 tsp,curry leaves-1 sprig,uraddal-1 sprig,uraddal-1 tsp,turmeric pd-1/4 th tsp,drumstick leaves-from 2 big bunches,green chillies-3,ginger-1" piece,salt-according to taste,potatoes-3 large boiled and mashed lightly,onion-1 large thinly sliced and halved
method
grind green chillies with ginger.heat the oil and tip in mustard seeds,uraddal.when the mustards pop add onions,potato,curry leaves,turmeric pd and ground paste.saute for a min and then tip in methi leaves.mix well and saute until the onions are soft and potatoes are golden

SPINACH WITH SWEETCORN

required:oil-1 tbsp,garlic cloves-2 finely chopped,cumin seeds-1/2 tsp,onion-1 small finely chopped,green chillies-2 finely chopped,spinach-570g or 1.25 lbs,frozen sweetcorn-1 cup,coriander pd-3/4 th tsp,salt-according to taste,water-to blanch and grind,cream[optional]
method
blanch the spinach in plenty of hot water for a min.remove to a colander and run cold water on it.drain and grind to a smooth paste with water and keep aside.do not add too much of water while grinding.spinach puree should be not too thick but should be slightly thicker.heat a pan with oil and tip in garlic.wait until the garlic slightly changes colour and tip in onion,cumin,green chillies.saute until the onion is light brown in colour.add pureed spinach and cook for 2 min.tip in sweetcorn along with salt and wait until the gravy thickens until another 3 min.lastly add little cream and turn off.

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GATTI PAKODILU

required:riceflour-3 cups,chickpea flour-1&1/2 cups,carom seeds or ajwain-1 tsp,salt-1 tsp approximately,red chilli pd-1&1/2 tsp,warm melted butter -3&1/2 tsp,water-to prepare the dough,oil-to deep fry
method
grind carom seeds a little and add to the sieved rice flour.also sieve chickpea flour and mix with riceflour.tip in salt,red chilli pd into the flour mix.add butter and mix well.now pour water little by little to make a smooth and soft dough.put the dough in the oiled design press which has the holes for the dough to pass.press the dough into the hot oil in a circular motion.turn the pakoda to other side and also fry until the desired colour is attained
instead of red chilli pd, ginger and green chilli paste can be used in the same recipe for spice.in that case ginger[a small piece],green chillies[2] should be ground to a paste.soak this in little water and strain this water and use it to mix the dough

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VANKAYA PAKODI KURA

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required:
eggplant or vankaya-3/4 th kg cut in even sized pieces,coriander leaves- chopped
for pakoda:onion-1 large sliced thin and halved,green chillies-3 slit and halved,cumin seeds-1/2 tsp,ghee-1/2 tsp,chickpea flour-4 handfuls,salt-according to taste,water- just enough to bind the onions with chickpea flour
for tempering:oil-very little,dry red chillies-2 broken,mustard seeds-1/2  tsp,curry leaves-2 sprigs,onion-finely chopped medium size,salt-according to taste,red chilli pd-1 tsp,turmeric pd-a pinch
method
deep fry the brinjal or auberjine and remove to an absorbent paper.make pakoda with the ingredients listed under pakoda in the same oil and remove them to an absorbent paper.
in a pan add a tsp of oil and tip in mustard seeds,dry red chillies.when they pop add the curry leaves,onion,turmeric pd and fry until the onions sweat and turn soft.now tip in the pakodas,eggplant and mix well.add some red chilli pd and salt to season the eggplant and mix well.lastly add coriander and turn off

SPONGE DOSA

MY CLICKS

required:sona masoori rice-4 cups,skinned uraddal whole-1/2 cup,sabudana or tapioca pearls-1/2 cup,poha or flattened rice-1 cup,salt-according to taste,methi or fenugreek seeds-1/2 tsp,water-to grind and soak,oil-1/2 tsp per dosa
method
wash and soak uraddal,sabudana,rice,poha for 6-7 hours in enough water.grind them together in a wet grinder with water to get a smooth dosa like batter.add enough salt and leave this to ferment overnight or for 7 hours.later nicely mix the batter
then take a nonstick tawa and heat it up.pour this 3 ladles of this  batter onto the tawa and keep it covered .wait for the batter to firm up a little to add oil around the dosa and cover again.cook until the bottom part turns golden and remove to a plate

RAW BANANA WITH TOMATO CURRY

required:oil-1 tbsp,mustard seeds-1/2 tsp,cumin seeds-1/2 tsp,curry leaves-1 sprig,onion-finely chopped-2 tbsp,tomatoes-2 medium size finely chopped,turmeric pd-1 pinch,red chilli pd-1/2 tsp,salt-according to taste,raw bananas-2 diced in cubes,water-2 cups
method
heat the oil in a pan and tip in mustard seeds.when they pop, tip in cumin seeds along with curry leaves,onions,turmeric pd,salt.when the onions turn light golden then add the tomatoes.saute for a min and then add raw banana, red chilli pd,water and mix well.cook covered on medium flame until the banana pieces turn soft.

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METHI RICE

required:oil-1&1/2 tsp,cumin seeds-1 tsp,coriander-a small bunch,methi leaves-from a big bunch,green chillies-3,garlic cloves-2 or 3 cloves,salt-according to taste,sona masoori rice-1&1/2 cups,water-3 cups,fried cashews-few
method
cook rice with water in a pressure cooker and let it cool down.grind coriander[with stems],methi leaves,garlic cloves,green chillies.fry this paste in a pan along with cumin seeds until the oil resurfaces.add the cooked rice and tip in salt,cashews and mix well.

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CARROT SALAD

required:carrots-3 nos medium size cut into spirals and blanched,peanuts-roasted and crushed coarsely-2 handfuls,salt-1/2 tsp,maple syrup-1 tsp,cinnamon pd-2 pinches,coriander-little leaves chopped,garlic -1 clove finely chopped,olive oil-2 tsp,cumin seeds-few dry roasted,lime juice-2 tsp,
method
mix limejuice,cinnamon pd,coriander,salt,maple syrup,garlic,cumin seeds,olive oil in a bowl.add the carrots to this and mix well.sprinkle some peanuts on top

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RAW BANANA TIKKI

required:raw banana-2 nos cooked until soft and mashed,salt-according to taste,red chilli pd-1/4 th tsp,boiled and mashed green peas-2 tbsp,garam masala-a pinch,green chilli-1 finely chopped,turmeric pd-a pinch, chaat masala-2 pinches,oil-2 tbsp,coriander chopped-little
method
mix raw banana,green peas,salt,red chilli pd,garam masala,green chilli,turmeric pd and coriander well. shape the mixture to round and even sized patties.place them on an already heated pan and pour little oil around them.when they change colour flip and cook on the other side as well

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CABBAGE MUTHIA OR STEAMED DUMPLINGS

MY CLICKS

required:grated cabbage-500 g,chickpeaflour or besan-5 tbsp,salt-to taste,red chilli pd-1 tsp,sugar-2 pinches,bombay rawa or sooji-5 tbsp,wheat flour-5 tbsp,curd-2 tsp,lemon juice-1 tbsp,salt-according to taste,ginger grated-2 tsp,turmeric pd-1/4 th tsp,oil-1 tbsp,coriander leaves-few chopped
for tempering:mustard seeds-1/2 tsp,sesame seeds-2 tsp,hing or asafoetida-2 pinches,green chillies-2 slit,curry leaves-1 sprig,grated coconut-2 tsp,oil-1 tbsp
method
mix cabbage along with chickpea flour,wheat flour,sooji,curd,salt,red chilli pd,grated ginger,turmeric pd,sugar,oil and lastly add eno.immediately shape them like big sausages and steam them on a greased plate for 30 min on medium flame.leave some gap between the dumplings for them to cook.after done and when the dumplings come to room temperature,cut them into even sized pieces.
prepare a tempering now by heating a pan with oil.pop the mustards and tip in some sesame seeds,green chillies,curry leaves,hing
put the dumplings into the tempering when sesame turn golden. saute and after a min add coconut and mix well.turn off and add lime juice,coriander.mix again.

RIDGEGOURD WITH PRAWNS

required:oil-2 tbsp,prawns-2 lb medium size,onion-1 large finely chopped,ridgegourd-3 nos peeled and chopped into small pieces,green chillies-3 slit,ginger&garlic paste-1 tbsp,turmeric pd-1/4 th tsp,red chilli pd-1 tsp,salt-according to taste,curry leaves-1 sprig,cloves-2,cardamom-1,cinnamon-1" piece,garam masala pd-3/4 th tsp,water-2 cups,coriander-fe leaves chopped
method
heat oil in a pan and tip in cloves,cardamom,cinnamon,onions,green chillies,turmeric pd,curry leaves.
when the onions are slightly brown,add the ginger&garlic paste and saute on medium flame until the raw smell disappears.next tip in the cleaned prawns,salt,red chilli pd and saute until the prawns change colour.now put the ridgegourd pieces and add water.cover until the ridgegourd softens and oil appears on top.lastly add garam masala pd, coriander and mix well

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PEANUT BRITTLE OR PAKAM

required:4 cups peanuts,3 cups-jaggery,sugar-1 tbsp,ghee-2 tsp,water-3/4 th cup,ghee-3 tsp
method
fry the peanuts evenly in ghee and when warm remove the skin.discard the skin.grease an aluminium cake pan or a steel plate.put jaggery,sugar,water in a thick bottommed vessel and melt them.keep stirring continuously and when it thickens put the syrup to test.to test put a drop of syrup in  a small plate containing water.touch the syrup and check if the syrup is  stretching between two fingers.if it is stretching wait for few seconds and put another drop to check.when it is not stretching anymore,pour the peanuts into the syrup and mix well and immediately push this mixture onto a greased plate.after 10-15 min break the pieces and store in an airtight container.

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CHAMADUMPALU OR COLCASIA PULUSU

required:chamadumpalu-6 nos big,onion-1 big chopped,turmeric pd-2 pinches,oil-1 tbsp,mustard seeds-1/4 th tsp,cumin seeds-1/2 tsp,tamarind paste-1&1/2 or 2 tsp,water-2 cups,salt-according to taste,red chilli pd-1/2 tsp,curry leaves-1 sprig,grated jaggery-3 tsp
method
boil the vegetable in water, in a pressure cooker for a whistle.drain,peel and slice them in roundels.
heat the oil  in a pan and crackle the mustards.tip in cumin seeds immediately along with onions,turmeric pd,curry leaves.sweat the onions and then add the vegetable and saute for a min.pour water with tamarind paste.add enough salt,red chilli pd and cook until the sauce thickens on medium flame.lastly add jaggery and turn off after a min

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CARROT AND POTATO FRY

MY CLICKS

required:potatoes-1 large peeled and diced,carrots-2 medium peeled and diced,water-1 cup,salt-according to taste,turmeric pd-2 pinches,oil-1 tbsp,mustard seeds-1/4 th tsp,uraddal-1 /4th tsp,chanadal-1/4 th tsp,curry leaves-1 sprig,garlic chilli pd-1/2 th tsp

method

put the potatoes and carrots in a vessel and pour water into it.also add salt,turmeric pd and put the vessel on high flame until the water comes to a rolling boil.reduce the flame and let it simmer until the vegetables are cooked but not mushy and water is drained out.now heat a pan with oil and prepare the tempering with mustard seeds,uraddal,chanadal,curry leaves.tip in the veggies and saute them until they are slightly golden.finally add garlic chilli pd

POTATO AND EGG RICE

required:red chilli pd-1/2 tsp,garam masala pd-1/2 tsp,coriander chopped,eggs-6,cardamom-2,cloves-3,cinnamon-1" piece,ginger&garlic paste-2 tsp,sona masoori rice-2 cups,water 4 cups,blanched green peas-1/2 cup,potatoes-4 cut into small cubes,black pepper pd-1/2 tsp,green chillies-3 slit,onion-finely chopped -1 tbsp,oil-2 tbsp,salt-according to taste
method
cook the rice with water in a rice cooker or pressure cooker.heat very little oil and pour the eggs.after they are cooked remove to a plate.heat up the remaining oil and tip in cardamom,cloves,cinnamon,ginger&garlic paste and fry until the raw smell disappears.now tip in the onions,green chillies and fry until they sweat.add the potatoes,green peas and fry until there is a bite.now add the cooked rice into the pan along with salt,eggs,red chilli pd,garam masala pd,coriander

MY CLICKS

COUSCOUS WITH MUSHROOMS AND PEPPERS

required:oil-1&1/2 tbsp,mushrooms-300g diced,garlic cloves-2 finely chopped,green chilli-1 finely chopped,black pepper pd-1/2 tsp,salt-according to taste,bell peppers-green and red diced few pieces,couscous-2 cups,water-4 cups,spring onions greens-finely chopped
method
heat up the oil and tip in garlic,green chilli.when they change colour,tip in mushrooms and fry for two min on high flame.add peppers and stir fry for a min.pour water and add salt,pepper pd.when the water starts to boil add the couscous and cover until cooked,lastly add spring onions and mix well

SPRING ONION CHUTNEY

required:spring onions-2 bunches chopped,coriander-2 bunches choped along with stems,mint leaves-1 bunch,green chillies-4 or 5,garlic cloves-2,cumin seeds-1 /2 tsp,oil-1 tbsp,salt-according to taste,tamarind paste-1 tsp,turmeric pd-a pinch
for tempering:oil-2 tsp,dry red chilli-1 mustard seeds-1/4 th tsp,uraddal-1/4 th tsp,chanadal-1/4 th tsp,
curry leaves-2
method
fry the green chilies in oil and remove to a plate.in the same pan tip in all the leaves and fry until they turn soft.
in a mixie jar tip in cumin seeds,garlic,green chillies and grind.next add the leaves,tamarind paste,salt
and grind on the whipper mode.prepare the tempering and add to the chutney

EGGPLANT AND MUSHROOM FRY

MY CLICKS

required:eggplant-3/4 th kg diced in small cubes,mushrooms-250 g diced into quarters,ginger-1" piece,green chillies-2 or 3,salt-according to taste,oil-1&1/2 tbsp,cumin seeds-1 /2 tsp,onion-1small finely chopped,dry roasted chickpeaflour-1 heaped tsp,curry leaves-1 tbsp

method

dice the eggplant and put in salted water.grind ginger,green chillies,curry leaves,cumin seeds together.add oil to a pan and tip in the onions.squeeze the water out of the eggplant and add into the pan after the onions sweat and become translucent.tip in mushrooms as well and cover on high flame for a min.

open and toss in between.add the ground paste,salt and mix well. reduce the flame and cover again until almost the eggplant softens.lastly sprinkle the chickpea flour and mix well.

ITALIAN BROCCOLI

MY CLICKS

required:olive oil-1/2 tbsp,finely chopped garlic-2 cloves,red chilli flakes-1/4 th tsp,salt-according to taste,black pepper pd-1/4 th tsp,broccoli-1 medium size flower
method
dice the broccoli into even pieces.add olive oil to a pan and after the oil is warm,tip in garlic and wait until the colour changes slightly.now add the broccoli,salt,pepper and stir fry for a min.add chilli flakes and turn off.

QUINOA MANGO SALAD

MY CLICKS

required:quinoa-1/2 cup, ripe mango-1 &1/2 medium sized cut into cubes,water-1 cup,salt-according to taste,lime juice-1 lemon,coriander few leaves-chopped,black pepper pd-little,cucumber-1/2 soft part removed,salted and dry roasted peanuts-2 handfuls
method
cook the quinoa with water in a pressure cooker for 2 whistles on high flame.let it cool down and add mango pieces,salt,lime juice,coriander,black pepper pd,cucumber, peanuts and mix lightly

SQUASH SOUP

required:butter nut squash-1 lb,black pepper pd-1/4 th tsp,salt-according to taste,chicken stock cube-1,water-6 to 7 cup,cumin seeds-1 tsp,onion-1 small diced,carrots-1 diced,dried thyme-2 pinches,olive oil-4 tsp
method
warm the olive oil and tip in cumin seeds,onions.when the onion slightly changes colour add carrot,squash,chicken stock cube,little salt and cover until the squash is soft and cooked.grind this in a mixer jar with water and pass it through a sieve.heat it up again in the same pan and tip in thyme,black pepper pd.adjust the salt.when it's thick enough turn off.

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DILL CHAPATHI

required:wheatflour-2&1/2 cups,salt-according to taste,melted ghee-1 tsp,oil-to fry,dill leaves-1 bunch,water-to knead dough,dill leaves-1 small bunch
method
seperate the thick stems from the dill leaves.roughly chop the remaining leaves after washing them.put the wheatflour,salt in a mixing bowl.add the washed leaves,ghee into the bowl.now add water little by little and knead the dough.the dough should not be sticky and not very firm.rest the dough for 20 min.with the help of rolling pin and some dry flour roll the dough into chapathi's.heat a pan and place a chapathi on it.flip it when it slightly changes colour on the bottom.pour few drops of oil around it and flip it after the bottom changes color.fry on both sides until brown spots appear

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DILL RICE

required:basmati rice-1 cup,low sodium chicken stock-1&3/4 th cup,cardamom-2,cinnamon-1"piece,bay leaves-2,salt-according to taste,dill-1 big bunch,salt-according to taste
method
soak the basmati rice for 30 min.cook the basmati rice with the chicken stock in a rice cooker.remove the thick stems from the dill bunch.put the leaves in a colander and wash. roughly chop the dill.in a heated pan; tip in cardamom,cinnamon,bayleaf.when they slightly change colour add the dill leaves.after a few seconds add the rice and mix lightly.adjust salt if necessary.

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BEETROOT AND COCONUT FRY

required:beetroot-2 medium size grated,coconut grated-1 tbsp,garlic chilli pd-salt-according to taste,
oil-1 tbsp,mustard seeds-1/2 tsp,curry leaves-1 sprig,turmeric pd-2 pinches,uraddal-1/2 tsp,chanadal-1/2 tsp
method
heat a pan and add oil.tip in mustard seeds and when they pop; tip in uraddal,chanadal,curry leaves.when the dal changes colour slightly add the beetroot,turmeric pd.after a min add the coconut,salt.saute on medium flame.add the garlic chilli pd when the beetroot is soft and mix well.turn off

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BELL PEPPER SANDWICH

required:capsicum or bell pepper-1 green finely chopped,cheese grated-3 tbsp,black pepper pd-1/4 th tsp,salt-2 pinches or according to taste,tomato finely chopped-1 tbsp,bread slices-10,melted butter -few tsp
method
prepare the filling by mixing cheese,black pepper pd,salt,tomato,bell pepper pieces.place the bread slices on a heated tawa and lightly toast all the bread slices on one side.remove them to a plate.put the filling on the toasted side of one slice and close with the toasted side of another bread slice.put this carefully on the tawa and add some butter.press the sandwiches and flip.wait until brown on both sides.

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SWEET BASIL SEEDS IN LEMONADE

required:lemon-1,water-1 glass,basil seeds-2 tsp,water-1 cup to soak the seeds,salt-a pinch,sugar-2 tsp
method
soak the basil seeds in water for an hour.mix 2 to 3 times while they are soaking.they will turn to  a soft 
gooey mixture.prepare lemonade by mixing water,lemon juice,sugar,salt.now add the soaked seeds into this lemonade.serve chilled

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SWEET BASIL OR SUBZA SEEDS IN LASSI

required:honey-1/2 tbsp,plain curd-1/2 th cup,basil seeds-1 tsp,water-1/2 cup,water-1 cup to soak basil seeds
soak the sweet basil seeds in water for one hour,until they turn soft and gooey.prepare the lassi by combining curd,water,honey in a mixer jar using the whipper blade.pour the lassi in a glass and add few spoons of soaked basil mixture. serve chilled

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RAJMA SUNDAL

required:rajma-1 cup,water-3/4 th cup for boiling,oil-2 tsp,red chilli pd-1/2 tsp,coconut grated-1 tbsp,salt-according to taste,curry leaves-few,mustard seeds-1/4 th tsp,uraddal-1/2 tsp,green chillies-2 slit,tamarind paste-1/4 th tsp[optional]

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method
soak the rajma for 8-9 hours in water.drain and pressure cook the rajma along with water,little salt for 3 whistles.take a pan and prepare a tempering with mustard seeds,uraddal,curry leaves,red chilli pd.tip in the green chillies and fry nicely.add cooked rajma,coconut,tamarind paste and stir fry. for a min

CLEAR VEGETABLE SOUP

required:carrot-2 no peeled and diced,cabbage-small portion chopped,curry leaves-few,salt-according to taste,black pepper pd-less than 1/2 tsp,maggi stock cubes-3,water-1&1/4 th ltr,pinch-ajinamoto[optional],ginger-small pieces julienned,green beans-chopped in small pieces
method
taka a deep bottomed pan and pour the water in.add the stock cubes and mix well.when water comes to a rolling boil;add salt,vegetables,curry leaves,ajinamoto.lastly add black pepper pd.turn off immediately otherwise the vegetables will become soft

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TAWA IDLI

required:3 heaped tsp-gun pd or curry pd,butter -2 tbsp,coriander leaves-few chopped,onions-3-4 tsp finely chopped,idli's-3,roasted cashews-few
method
heat the butter on a tawa or griddle.when the butter melts tip in onion.when the onion becomes light brown add the gun pd and place the idli's on top.move the idli's around and flip them to coat the powder well.sprinkle some cashews and coriander.

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BHENDI BHURJI

method:oil-1&1/2 tbsp,garlic cloves-2 roughly chopped,cumin seeds-1/4 th tsp,onion--1/2 big finely chopped,turmeric pd-1/4 th tsp,red chilli pd-1/2 tsp,ginger julienned-small piece,green chilli-1 slit,tomato-1 small,salt-according to taste,chat masala-1/2 tsp,cumin pd-1/4th tsp,ladies finger or bhendi-1/2 kg diced
method
take the tomato and seperate the firm part from the inside part and use the firm part after finely chopping.heat the oil in a nonstick pan.tip in cumin seeds and garlic.after the garlic changes colour;tip in salt,onions,green chilli,ginger,turmeric pd and saute until the onion turns light golden.add the tomato pieces,red chilli pd,cumin pd.put in bhendi after a min.toss for a min and then cover until the bhendi is lightly brown on the edges.lastly add chaat masala and toss.serve with roti.

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KAKARAKAYI PULUSU

required:bitter gourd or kakarakayi-medium size 3nos sliced into thin roundels,onion-1 /2 big thinly sliced and halved,red chilli pd-1/4 th tsp,salt-according to taste,oil-4 tsp,mustard seeds-1/4 th tsp,cumin seeds-1/4 th tsp,grated jaggery-3 tsp,turmeric pd-less than 1/4 th tsp,tamarind paste-2 tsp,water-2&1/2 cups,curry leaves-few
method
heat a vessel with oil and tip in mustard seeds into the hot oil.when they pop, tip in cumin seeds,onions,salt,curry leaves and fry for half min.now tip in turmeric pd,kakarakayi and saute for 2 min.pour water along with tamarind paste.tip in red chilli pd and cook for sometime on high flame until the vegetables are almost cooked.lastly add jaggery and mix well.turn off after a min.serve with plain yellow dal and rice.

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