PERSIMMON AND BANANA MILKSHAKE

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

method

blend everything together until smooth

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DONDAKAYI OR IVYGOURD PACHADI

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

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

OATMEAL BAKED

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

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RAW BANANA MASALA VADA

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

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PANEER AND CHEESE BULLETS

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

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IVYGOURD OR DONDAKAYA ULLIKARAM

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

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CABBAGE, CHANADAL VADA

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

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COCONUT BURFI

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

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PAN FRIED POTATO CUTLET

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

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CABBAGE AND POTATO PAKODA

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

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PUMPKIN CURRY

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

YAM OR KANDA PACHADI

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

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GRILLED MUSHROOMS

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

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MURUKULU

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

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MADATHA KAZA

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required:maida-1 kg and 2 handfuls,ghee-200g,soda bicarb-a pinch,water-little less than 1/2 ltr ,
for syrup:water-1&1/2 glass,sugar-1&1/4 th kg
method
pass maida through a sieve.mix maida,sodabicarb with hot ghee and then water.knead the dough for sometime until smooth like poori dough.cover and let it rest for 30 min.
mix sugar and water and strain.prepare a sugar syrup in a heavy bottommed vessel.keep stirring in between and when it forms a one string consistency turn off.
roll the dough to a big chapathi shape.spread ghee on this and sprinkle maida on top.prepare another chapathi and repeat the same procedure.put the chapathi's one on top of the other and roll into a tight log.cut the log into pieces keeping one finger distance.remove the ends of the log and knead this with the remaining dough.press these pieces in the middle and to the edge so that the layers show on one side.now roll them lightly with the help of a rolling pin so that the thickness remains same all over.the thickness of these pieces should be that of a thick chapathi.deep fry these in oil and then put them in the sugar syrup for 5 min.remove with a slotted spoon and put them in a plate.allow them to dry for an hour and then store them

PANASATHONALU

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required:oil-to deep fry,soda-bicarb-2 pinches,maida-1 kg,sugar-1 &1/4kg,ghee-200g,water-little less than 1/2 ltr 
for syrup:water-1&1/2 glass,sugar-1&1/4 th kg
method
mix maida and hot ghee to make crumb like mixture.now add enough water to make a smooth poori like dough.cover and let it rest for 30 min.later roll these into thin poori's with a rolling pin.with the help of a knife make cuts on the poori like flat noodles.all the cuts should be evenly spaced.carefully lift this and roll with light hands while pressing down the edges.the middle part should noodle shape should not be disturbed.fry these in hot oil.meanwhile in another vessel melt the sugar in water.strain and put this in a heavy bottommed pan and prepare a sugar syrup.when it reaches one string consistency turn off.add the fried ones into the syrup and remove to a plate.with the slotted spoon remove and leave them in the plate for an hour to dry and absorb the syrup

BRINJAL AND SWEETPOTATO PULUSU

required:onion-1 sliced and halved,sweetpotato-small size-2 no's peeled and cut into roundels,purple brinjal-1/4 th kg diced,drumstick-1 diced into even pieces,tomato-cut into pieces,red chilli pd-1tsp,salt-according to taste,tamarind-lemon size,green chillies-2 slit,turmeric pd-1/4 th tsp,jaggery-2tsp grated
for tempering:mustsrd seeds-1/2 tsp,cumin seeds-1 tsp,curry leaves-1 sprig

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method
peeling the sweetpotato is optional.put all the vegetables in a cooker and pour water into it.the water level should be little less than the level of vegetables.add red chilli pd,salt,turmeric pd,tamarind juice.close the lid and cook for a whistle.add jaggery after opening the lid and let it cook little more until this thickens.now prepare the tempering and pour into the pulusu while it's still hot.

ARROWROOT HALWA

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required:arrowroot pd-1 cup,boiled and cooled milk-3 cups,sugar-1&1/2 cups,cardamom pd-2 pinches,kissmiss-few,ghee-2 tsp,cashews-few
method
fry the cashews and kissmiss in ghee seperately and remove to a plate.mix arrowroot,milk,sugar together without any lumps.keep stirring this mixture in a heavy bottommed pan on a very low flame until this forms a thick mixture.when it becomes little difficult to move the mixture around,turn off put this onto a greased plate immediately.before that add the cashews and kissmiss along with ghee to this mixture.cut into squares or any other shape after this cools down 

KAKARAKAYA KARAM

required:dry red chillies-40 or 30 depending on the spiciness of the chillies,kakarakaya or bittergourd-1/4 th kg,turmeric pd-little less than 1/4 th tsp,salt approximately-2 tsp,garlic cloves-55-60 small size cloves with skin,uraddal-1 tsp,chanadal-2&1/2 tsp,methi seeds-1/4 th tsp,curry leaves-4 or 5 sprigs,cumin seeds-1 tsp,coriander seeds-2 tsp,tamarind-size of a very small sized lemon,oil-to fry the ingredients
method
cut the kakarakaya in thin circles and apply turmeric pd to them.spread them in a plate and dry them in hot sun for a day.take a pan and add little oil and fry the dry red chillies.remove them and put them in a big plate.next fry the chanadal,uraddal,curry leaves adding a little oil if necessary.when they change colour remove from pan and put them seperately in the same plate.fry the coriander seeds,methi seeds,cumin seeds also adding oil.
 fry the kakarakaya pieces in oil for 10 min on low flame.wash the tamarind and add to the same pan and fry.first grind the dry red chillies in a mixer jar.next tip in turmeric pd,chanadal,uraddal,methi seeds,coriander seeds,cumin seeds,curry leaves.to this add tamarind,garlic cloves,salt and grind again.lastly add bittergourd and grind.adjust the salt if necessary

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POPCORN KARAPPODI

required:oil-3 tsp,plain popcorn-50 g,tamarind-marble size,curry leaves-4 sprigs,coriander seeds-2 tsp,chanadal-2 tsp,uraddal-2 tsp,dry red chillies-14,cumin seeds-1 tsp,salt-according to taste,garlic cloves-7 or 8
method
dry roast the red chillies until they change colour and remove to a plate.add the oil to a pan and fry chanadal,coriander seeds,uraddal,cumin seeds until they change colour.also fry the curry leaves.grind chanadal,coriander seeds,uraddal,cumin seeds,curry leaves together with red chillies,salt,garlic cloves.wash and heat the tamarind until dry.now put the tamarind in the same jar and grind.lastly add popcorn and grind to a smooth pd.adjust the salt.

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