POTATO KURMA

required:oil-3 tbsp,cinnamon-1"piece,ginger&garlic paste-1 heaped tsp,bayleaf-1,green chilli-4,tomato-1 small and chopped,white poppy seeds-2 tsp,curd made from whole milk which is not sour-2 cups,cashews-4,onion-2 handfuls finely chopped, boiled potatoes-3 medium diced into cubes, roasted coriander pd-1/2 tsp,coriander leaves-little,salt-according to taste,turmeric pd-1/4th tsp, coconut pieces-3 tsp

method

grind green chilli,coconut,poppy seeds, cashews together.boil the potatoes and peel.press them so that they are broken down into random medium size pieces.heat a non stick pan with oil and tip in cinnamon, bayleaf.when they change color add onions, turmeric pd and fry on low flame for few sec.add ginger&garlic paste and fry for a min again on low flame.tip in tomato and potato and mix well.add the ground paste.when the potatoes are slightly toasted then add beaten curd,coriander pd,when a bubble appears.turn off and add coriander

tips

do not brown onions

adjust with cream if necessary if curd is sour

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ANARDANA PULIHORA

required:oil-2 tbsp,dry red chilli-4 broken,mustard seeds-1/2 tsp,uraddal-1&1/2 tsp,chanadal-1 tsp,peanuts[with or without skin]-2 handfuls,curry leaves-a handful,salt-according to taste,rice-3/4th cup uncooked,ginger finely chopped-2 tsp,pomegranate powder-3 tsp,sona masoori rice uncooked-3/4 th cup

method

grind the store bought dried pomegranate seeds into a fine powder.cook the rice and refrigerate for some time.take a non stick pan and heat it up,pour oil,mustard seeds,dry red chillies,uraddal,chanadal,curry leaves,peanuts,ginger one after the other and fry nicely.add rice,salt and mix well.lastly add the pomegranate powder and mix again.

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TANDOORI CHICKEN

required:2 tbsp thick curd,red chilli pd-1 tsp,turmeric pd-a pinch,salt-less than1/2 tsp,tandoori masala pd-1/2 tsp, roasted chickpea flour-1/4 th tsp,canola oil-2 tsp or mustard oil,lemon juice-2 tsp,g&g paste-1 tsp

method

take a chicken leg and make some cuts on it.wipe dry and then pour lemon juice,salt and marinate for 5 min.next put red chilli pd,turmeric pd,tandoori masala,chickpea flour,oil,g&g paste,curd and marinate for 6-7 hours.

preheat the airfrier at 400 F for 3 min and then put the chicken in it.turn the chicken legs after 7 min.it takes less then 20 min.keep checking after 12 min so that it doesnt burn on one side.if necessary spray with oil.use a combination of kashmiri red chilli pd and regular chilli pd for more red colour

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RIDGEGOURD& CHICKPEAS PULUSU

required:2-ridgegourds chopped after peeling,salt-according to taste,red chilli pd-3/4th tsp,turmeric pd-1/4th tsp,curry leaves-few,onion-1 medium finely chopped,chickpeas-1 cup soaked overnight,tamarind paste-1 tsp,mustard seeds-1/2 tsp,cumin seeds-1/4th tsp,water-1/2 ltr,oil-2 tbsp,curry leaves-few

method

pressure cook the chickpeas in lightly salted water for 3 whistles or until soft.now take a pan and heat it up.pour oil and pop the mustard seeds,crackle cumin.tip in curry leaves,onion,turmeric pd.when oil sweats add the ridgegourd and stir fry for a min and cover.after a min add the chickpeas with water and adjust salt.also add red chilli pd,tamarind paste and mix.when ridgegourd turns soft turn off

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BRINJAL AND WHITE RADISH PULUSU

required:purple long brinjal cut into 1" pieces,shallots-2 sliced ,white radish-1 thin cut into similar shape and size as vankaya,green chilli slit-1,1 ltr-water,tamarind paste-1 tbsp,jaggery pd-1&1/2 tbsp,red chilli pd-1/4th tsp,salt-according to taste

tempering:oil-1/2 tbsp,mustard seeds-1/4 th tsp,dry red chilli broken-1,cumin seeds-1/2 tsp,curry leaves-few

method

mix vankaya,radish{mooli},green chilli,salt,turmeric pd,water,red chilli pd,tamarind paste and cook until the veggies are soft.now add the jaggery pd and cook for 2 min.prepare the tempering and add to this and cover.serve with plain cooked dal and rice

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ROASTED CHICKPEAS

required:chickpeas-2 cups,water-to soak,salt-acoording to taste,red chilli pd-1 or 2 pinches,chipotle seasoning[or any other seasoning],oil-to spray

method

soak the chickpeas overnight in plenty of water.in the morning boil them in salted hot water for 10 min.drain and spread on an absorbing cloth for an hour.now put them in a preheated airfrier at 400f for 10 min.shake the basket twice in between.then spray oil and fry again for 8-10 min depending on how much they are browned.toss after every 3 min.remove and put them in a bowl.sprinkle chipotle seasoning while still hot,just enough to coat all the chickpeas and check.add some extra salt and chilli pd if required

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VASANTHA NEER

required:coconut water-500ml,mint-10 leaves crushed,ginger-1" piece grind,jaggery-1 tbsp,lime juice-1&1/2 lemon,honey-if required

method

put jaggery into the coconut water,add the mint,ginger paste,squeeze some lemon and let the flavours develop overnight in the friz.strain and serve chilled.

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ELEPHANT YAM WAFFLE

required:kanda pieces-2 cups frozen or fresh,1&1/2 cups-yellow moongdal,dry red chillies-5,ginger-1" piece,cumin seeds-3/4th tsp,salt-according to taste,riceflour-1 tbsp,hing-a pinch,oil-4 tsp

method

soak moongdal for 2 hours.if frozen blanch the yam without thawing.if the yam is fresh directly grind along with dry red chillies,cumin seeds,ginger,salt,riceflour,hing,moongdal,oil.spread this batter on a heated waffle maker and make close the lid.serve with mango pickle

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PAV SLIDERS WITH CHIMICHURRI PANEER

required:paneer-150g,chimichurri-few spoons,onion chopped-2 small 

method

take some paneer and dice it.if store bought paneer put the pieces in warm water for 5 min so that it softens.fry the onion and when slightly brown add the paneer.fry for a minute turn off.mix with chimichurri paste.toast the pav buns and put  this  mixture on the pav and close.this gives the italian flavour for the pav

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GREEN GINGER CHUTNEY

required:raw ginger-2" piece,green chillies-5 or 6,capsicum-1 deseeded,salt-according to taste,cumin seeds-1/2 tsp,coriander-1 bunch roughly chopped,garlic cloves-2,tamarind paste-2 tsp,jaggery-1/2 tsp,oil-1 tbsp

tempering

oil-2 tsp,mustard seeds-1/4th tsp,uraddal-1/4th tsp,chanadal-1/4th tsp,curry leaves-few

method

heat oil in a pan and fry ginger.when the colour changes to light golden; add capsicum,green chillies,coriander one after the other in the same pan and fry.put everything in a mixer jar along with cumin seeds,tamarind paste,garlic,salt,jaggery and grind to a smooth paste.prepare the tempering and add to the chutney.

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