CHICKEN PACHADI

MY CLICKS

required:fenugreek seeds pd-1 tsp,mustard pd-1 tsp,cinnamon pd-1 tsp,garam masala-1 tsp,plain red chilli pd-1/2 cup,khuskhus pd-1/4 cup,turmeric pd-1/2 tsp,ginger and garlic paste-4 tsp full, chicken with bones-1 kg,oil-14 tbsp,salt-6 tsp,lemons-8
method
mix fenugreek pd,mustard pd,cinnamon pd,garam masala pd,red chilli pd and keep it in a ceramic bowl.wash the chicken pieces nicely and drain.put the chicken in a vessel and add salt-1 tsp,turmeric pd and cook it covered without adding any water.turn off the heat when all the water from chicken evaporates.deep fry this chicken until medium brown in colour.add the fried chicken to the powder mixture.in the same oil, also deep fry the khus khus pd and ginger garlic paste until golden brown and add this oil in to the chicken.tip in the remaining salt.when it comes to room temperature add the juice from the lemons and mix nicely.use it from next day onwards.serve with rice.

LADIES FINGER CHUTNEY

MY CLICKS

required:garlic cloves-4,salt-according to taste,turmeric pd-a pinch,ladies finger-1/4 th kg,cumin seeds-1 tsp,
green chillies-70 g,oil-5 tsp,tamarind-the size of 2 marbles.
method
heat a pan with oil and add the chopped ladies finger to it.stir fry until light brown in colour and allow to cool.in the same pan add a tsp of oil and put the whole green chillies and cover.stir fry the chillies until light brown.in a mixer jar grind the green chillies,salt,turmeric pd,tamarind,garlic cloves,cumin seeds to a smooth paste together.later add the ladies finger to the jar and grind very coarsely.

CAULIFLOWER FRY

MY CLICKS

required:cauliflower-1,oil-1 tbsp,mustard seeds-1 tsp,uraddal-1tsp,chanadal-1/2tsp,turmeric pd-1/4 tsp,curry leaves-1 sprig,onion-2 small in size chopped,green chillies-2 slit,ginger-garlic paste-1/4 tsp,salt-according to taste,garlic chilli pd-1/2 tsp
method

half boil the flowerettes in salted water and drain.heat the oil in a non stick pan and tip in mustard seeds.after they pop tip in the uraddal,chanadal,curry leaves,turmeric pd.when the dals are light brown in colour add the chopped onion along with green chillies and saute for sometime.add ginger-garlic paste when the onion turns light brown.after a min add the flowerettes also.stir fry for sometime and tip in salt ,garlic chilli pd finally.

YELLOW CUCUMBER WITH DRY PRAWNS

MY CLICKS

required:oil-1&1/2 tbsp,cinnamon-1 small piece,cloves-3,onion-2 small finely chopped,green chilli-1 slit,ginger&garlic paste-1/4 tsp,turmeric pd-2 pinches,dry prawns-1 hand ful,cucumber-2 nos small in size and diced ,tomatoes cut in small pieces-2nos small,garlic cloves-3,cumin seeds-1 tsp,salt-according to taste,red chilli pd-1/2 tsp
put the dry prawns in warm water and wash nicely for 3-4 times and soak them for 15 min.

method
heat the oil in a pan and tip in cinnamon and cloves.after they are fried add onion and green chilli.saute until the onion is light brown and tip in turmeric pd and ginger-garlic paste.add the drained prawns to the pan and saute for 2 min.now put the diced cucumber and tomatoes and saute for 2 min.add 3 cups of water and cook covered until the cucumber is translucent and tomatoes are soft.turn off and keep it covered for sometime on the stove.

ALOO TUK

MY CLICKS

required
baby potatoes-8, chaat masala-a pinch,red chilli pd-1/4 tsp,salt-to taste,dry mango pd-1/4 tsp,coriander pd-1/4 tsp,oil for deep frying.
method
boil the baby potatoes with skin for 1 whistle.
mix chaat masala,red chilli pd,salt,dry mango pd,coriander pd and keep it ready.drain and cool the potatoes and press them lightly.deep fry the potatoes until brown and crisp.when they are still hot, sprinkle the powder mix on the potatoes and mix well.serve as a snack.chaat masala can be avoided when served with sambhar rice.

SESAME AND ROASTED CHANADAL POWDER

MY CLICKS

required:cumin seeds-3 tsp,dry red chillies-20,garlic cloves-20,curry leaves-10 sprigs,roasted chanadal-1 cup,white sesame-1 cup,salt-4 tsp,oil-4 tsp

method
heat roasted chanadal for a min.then grind it to a fine powder in a mixie jar and remove.dry roast the sesame seeds until they pop and grind them.they should not change colour.mix both the powders.
heat oil and fry the dry red chillies in it until bright red and put them in the mixie jar.fry the curry leaves in the same oil and add to the same jar.grind them together coarsely and add garlic cloves,salt to this and grind again.later add the earlier powder mix to this and finally grind again.serve with rice,idli,dosa,upma.

BOTTLE GOURD FRY

MY CLICKS

required:oil-1tbsp,mustard seeds-1 tsp,uraddal-1 tsp,chanadal-1 tsp,curry leaves-1 sprig,onion-1 medium size,green chillies-2 slit and halved,turmeric pd-1/4 tsp,bottle gourd-1 medium diced,salt-according to taste,garlic chilli pd-1 tsp,coriander-few leaves.
method
add 1 cup water to the bottlegourd and cover to cook.check in between and when the bottlegourd is half done and slightly cooked put the contents in a muslin cloth and tie the ends to squeeze out the water.this water can be used to prepare rasam or sambhar.
now take a pan and heat it up with oil.tip in mustard seeds,uraddal,chanadal and curry leaves.when they pop
tip in the turmeric pd,onion,green chillies and fry until the onions are light brown in colour.add the bottlegourd
now and saute for 5 min.it doesn't take much time because it's already cooked.tip in salt,garlic chilli pd and coriander leaves.mix nicely and serve with rice.

RAW BANANA IN MILK GRAVY

required:oil-1 tbsp,mustard seeds-1/2 tsp,cumin seeds-1/2 tsp,turmeric pd-1/4 tsp,curry leaves-1 sprig,onion-1small finely chopped,raw banana-1 diced in small squares,salt-according to taste,red chilli pd-1tsp-milk-3/4th cup boiled and in room temperature
method
heat the oil and tip in mustard seeds and cumin seeds.when they pop tip in the turmeric pd and curry leaves.add the onion and saute.reduce the flame and when the onion turns pink add the raw banana and cover.open the lid every few seconds and toss the vegetables.tip in salt,red chilli pd.when the banana is little soft pour the milk and cover for a min.

MY CLICKS

MINI OATS OOTHAPPAM

MY CLICKS

required:quick cooking oats-1 cup,curd-1 tbsp,salt-according to taste,green chillies-2 chopped finely,cumin seeds-1/2 tsp,onion-1 small,water,oil

method

mix oats,curd  and also enough water to make oothappam batter.rest for 5 min.meanwhile chop onion,green chillies and mix them nicely with cumin seeds and a pinch of salt.add this to the batter and along with a little salt.make oothappam and cover and cook on both sides with oil.sprinkle grated carrot and  chopped coriander on top.this is optional.makes 4-5 oothappams.

ROASTED SWEET POTATO

MY CLICKS

required:medium sized sweet potatoes-4,ghee-4-5 tsp

method 

scrub and nicely wash the sweet potatoes.chop off the ends and cut in the middle.put them in a thick bottomed vessel and add ghee.close the vessel with a smaller vessel which is filled with water.cover the second vessel with a lid so that the steam doesn't escape.put the two vessels, one on top of the other on a stove.now on a very low flame cook the potatoes.every 2 min keep the top vessel aside and toss the potatoes in the bottom vessel and put the vessel back on top.do this until the potatoes are roasted.if a knife easily passes through the potato then it is cooked.

POTATO RAITHA

MY CLICKS

required:cumin seeds-1/2 tsp,curry leaves-1 sprig,green chilli finely chopped-1,baby potatoes boiled and halved-6,salt-according to taste,curd-2 ladles,red chilli pd-2 pinches.
method
in a pan dry roast cumin seeds,curry leaves,green chilli,baby potatoes,salt until they slightly change colour.when they cool down add curd.sprinkle red chilli pd.serve with biryani.

ALMOND PAKODA

MY CLICKS

required:chickpea flour-2 tbsp,red chilli pd-1/2 tsp,cumin seeds-a pinch,salt-according to taste,soda-a pinch,dry mango pd-1/4 tsp,water-little,almonds

method

make a thick batter with all the ingredients except almonds.dip the almonds in the batter and deep fry.

THOTAKURA VADA

MY CLICKS

required:chanadal-1 cup,toor dal-2 tsp,green chillies-5,saunf-1 tsp,salt-according to taste,thotakura-small bunch chopped finely

method

soak chanadal and toordal  for 2 hours.drain and grind them together coarsely.add the finely chopped green chillies,salt,saunf and thotakura to the mixture and make vadas.

JEERA PULAO

required:jeera-2 tsp,melted ghee-5 tsp,basmati rice-1 cup,water-1&3/4 th cups,salt-1/2 tsp

MY CLICKS

method
soak the basmati rice in water for 10 min.heat a pan and add ghee and jeera.when the jeera is fried add basmathi rice along with the water,salt and cook covered until done.

IDLI ROTTI

required: whole[skinned]uraddal-1 cup,idli rawa-3 cups,salt-according to taste,oil-1 tbsp.

MY CLICKS

method

soak uraddal for 4-5 hours and grind to a fluffy,light and smooth paste in a wet grinder by adding water.add little by little water.it takes about 20 min for the dal to turn smooth.when this is being done,soak the rawa for 1/2 hour in water with salt and wash it nicely for 3-4 times.for washing, just let the rawa settle down on the bottom and slowly pour out the water on the top.rest it in between, to wash it 3-4 times.squeeze out the water from the rawa completely and add rawa to the uraddal paste. make idli batter by combining both the rawa and uraddal paste.add salt to taste to the batter.

take a non stick pan and heat it up.take 4-5 ladles of the batter and spread it in a round shape.pour oil around the rotti and cover with a lid.turn and cook covered after the bottom turns golden.this rotti can be prepared without fermenting the idli batter.

serve with ginger pickle or mango pickle.

AMARANTH WITH CHANADAL

MY CLICKS

required:big bunch of amaranth leaves washed nicely and finely chopped,chanadal-1/2 cup,green chillies-2 slit,water-4 cups,salt-according to taste,onion[optional]-1 small finely chopped,red chilli pd-1&1/2 tsp,tamarind paste-3 tsp,turmeric pd-1/2 tsp,oil-1&1/2 tbsp,mustard seeds-1&1/2 tsp,garlic cloves-3 crushed,cumin seeds-1 tsp,curry leaves-1 sprig.
method
wash the chanadal and soak in water for 20 min.boil the dal in the cooker with onion,green chillies for 2 whistles along with the water.after the pressure comes down open the lid and add the amaranth leaves,turmeric pd,tamarind paste,salt and red chilli pd.cook for 10 min until the leaves change colour and  are soft.
prepare a tempering with oil,mustard seeds,garlic cloves,cumin seeds,curry leaves and add to the above mixture.

TOMATO CURRY WITH COCONUT

MY CLICKS

required:oil-1 tbsp,mustards seeds-1 tsp,cumin seeds-1/2 tsp,curry leaves-1 sprig,onion-1 medium chopped fine,green chillies-2 slit,turmeric powder-1/4 tsp,ginger-garlic paste-1 tsp,tomatoes-4 small chopped,curry leaves-1 sprig,1/4th of a medium size coconut grated,salt-according to taste,sugar-1 pinch,red chilli powder.

method
heat up the oil in a pan and tip in mustard seeds,cumin seeds,curry leaves.when the mustards pop add the chopped onion,green chillies to the pan and saute.when the onions turns light brown tip in turmeric pd and ginger-garlic paste.when the raw smell of the paste disappears tip in the chopped tomatoes,salt,sugar and cover.add the grated coconut when the tomatoes are half cooked and cover again.finally add the red chilli pd and check the salt.serve with roti or pulka

CURRY LEAF DAL

required:yellow moongdal-1/2 cup,1 tsp-uraddal,chanadal-1 tsp,curry leaves-1 cup,water-1&1/2 cup,pepper pd-1 &1/2 tsp,salt,turmeric pd-1/4 tsp

MY CLICKS

method:
wash curry leaves and dry roast them on low flame for 2-3 min.also dry roast moongdal,chanadal and uraddal for 3 min on a low flame and wash them nicely and drain.add water and cook the dals and curry leaves together for 1 whistle in a cooker.add freshly ground pepper powder and salt to taste,to the dal,after the pressure comes down.

tempering:oil-3 tsp,ghee-2 tsp,dry red chillies-1,mustard seeds-1/2 tsp,crushed garlic cloves-2,cumin seeds-1/2 tsp.prepare the tempering and add to the dal and cover the dal for a min.

STEAMED RAWA BALLS

MY CLICKS

required:water-2 cups,jaggery-3/4 th cup,chanadal-1/4 th cup,salt-1 pinch,rice rawa-1 cup,ghee-2 tsp
method:
soak chanadal for 5-6 hours and drain.pour the water in a pan and heat it up.add chanadal and grated jaggery to the water.when the water starts boiling,add the rawa and mix nicely without lumps.cover it for 3-4 
min.let the mixture cool down.shape the mixture in balls and pile them up on a greased idli plate and steam for 5-7 min.grease the idli plate with ghee.

RAW BANANA FRY

required:oil-1 tbsp,mustard seeds-1 tsp,uraddal-1 tsp,curry leaves-1 sprig,turmeric pd-1/4 tsp,onion-1 big sliced,green chillies slit-2,ginger-garlic paste-1 tsp,salt-according to taste,garlic chilli pd-11/4th tsp,raw bananas-2 cut in the middle and boiled in water until the colour of the skin changes to black on all the sides.
when a knife easily passes through the banana, then it is cooked.

MY CLICKS

method:
peel the bananas and crush them to get uneven pieces.heat a pan with oil and tip in mustard seeds and then uraddal.when the mustards pop add curry leaves.now add the thinly sliced onions and green chillies.when the onion is light brown in colour tip in turmeric pd along with ginger-garlic paste.fry the paste until the raw smell disappears.
add the raw banana pieces to the pan and mix nicely.fry for 3-4 min.add salt and garlic chilli pd at last.