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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CHETTINADU PRAWN CURRY

required:oil-1&1/2 tbsp,cinnamon-1" piece,cloves-3,star anise-1,curry leaves-1 sprig,onion-1 big finely chopped,ginger&garlic paste-1/2 tbsp,turmeric pd-1/4 th tsp,tomato-1 big diced,prawns-1 lb or 1/2 kg,salt-according to taste,water-2 cups,red chilli pd-1 tsp,coriander-few leaves chopped

for chettinadu masala:coconut-1 tbsp,khuskhus-1 tsp,roasted chanadal-2 tsp,cashews-2,garlic cloves-9,saunf-1 heaped tsp,cumin seeds-1 heaped tsp,small onions or small onions-7,pepper corns-2 heaped tsp,coriander seeds-1 heaped tsp

method
for preparing the paste:take little oil in a pan and fry peppercorns,cumin seeds,saunf,coriander seeds,garlic,onion,cashews,khus khus,chanadal,coconut one after the other until they slightly change colour.grind to a smooth paste.
for curry:take a pan and heat the oil.tip in cinnamon,cloves,star anise,curry leaves,onion one after the 
other and fry until the onion is light golden in colour.tip in turmeric pd,ginger&garlic paste and fry until the raw smell is gone.add the tomato and fry for a min.add the prawns,salt,red chilli pd and mix well.after a min add water,prepared paste  and cook covered on a medium to high flame until the oil appears on the surface.sprinkle some coriander.

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ALOO CAPSICUM

required:potato-1/2 kg,capsicum or green bell pepper-1 big diced,garlic chilli pd-1 tsp,salt-according to taste,ginger-2 tsp finely chopped,mustard seeds-1 tsp,uraddal-1 tsp,curry leaves-1 sprig,turmeric pd-14 th tsp,oil-1&1/2 tbsp
method
boil the poatoes in a pressure cooker for a whistle.drain them when the pressure goes down.peel and crumble them while warm.heat a pan with oil and tip in mustard seeds.when they pop; tip in uraddal,curry leaves.when the dal changes colour add ginger,turmeric pd.add the boiled potatoes when the raw smell of ginger is gone.fry for sometime on a medium or high flame until the potatoes are light golden.now add capsicum and mix well.when the capsicum still green;tip in salt,garlic chilli pd.mix well and turn off.

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PANEER AND JALAPENO PAKODA

required:paneer-100g,salt-according to taste,pickled jalapeno slices-few,chickpea flour-1&1/2 cups,salt-according to taste,soda bicarb-2 pinches,riceflour-1/2 tbsp,red chilli pd-1/2 tsp,water-for batter,oil-to deep fry
method
dice the paneer in such a way as to sandwich the jalepeno slices in between.prepare a thick batter with chickpea flour,riceflour,salt,soda bicarb,red chilli pd and water.prepare the paneer sandwiches and keep them ready.put a tooth pick through them.dip these paneer sandwiches in batter and carefully drop them in oil along with batter.deep fry the pakoda's along with the toothpicks.

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EGG BONDA

required:chickpea flour-2 cups,riceflour-1 tbsp,salt-according to taste,red chilli pd-1/4 th tsp,ginger-a small piece,green chillies-2,soda bicarb-2 pinches,eggs-boiled-4 and halved,water-for batter,oil-to deep fry
method
grind green chillies along with ginger.mix chickpea flour,riceflour,soda,salt,red chilli pd,ginger&chilli paste,water to make a thick batter.dip the eggs in this batter and deep fry in hot oil.

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