VAMAKU BAJJI

MY CLICKS

required:chickpea flour-1/2 cup,red chilli pd-1/4 tsp,salt-3 pinches,water-1/4 cup,soda-a pinch,vamaku-10 leaves,cumin seeds-a pinch

method

mix all the other ingredients except for the leaves and make a thick batter.dip the washed and drained leaves in the batter and deep fry

PEANUT PAKODA

required:peanuts-250 g,curry leaves-4 sprigs,cumin pd-1 tsp,garam masala-1/2 tsp,red chilli pd-1 tsp,salt-3/4 th tsp,chickpea flour-1 cup
method
wash the peanuts in water and drain.to the slightly wet peanuts;add cumin pd,garam masala,red chilli pd,salt
and mix nicely.put the chickpea flour in a plate.roll the peanuts in the flour and deep fry on a very low flame.the deep frying pan should also be placed on a small burner on the stove.lastly deep fry the curry leaves.mix them with the peanuts.

MY CLICKS

CURD SEMIYA BATH

MY CLICKS

required:semiya or vermicelli-1 cup,ginger-1/2"piece ground to paste,curd-4or 5 ladles,salt-according to taste,green chillies-2 chopped,oil-1/2 tbsp,mustard seeds-1 tsp,uraddal-1 tsp,chanadal-1tsp,curry leaves-1sprig.

method

boil 1 lt of water and add salt-1/2 tsp,oil-1/4 tbsp to the water.put the vermicelli in the boiling water and keep stirring until it is almost cooked.drain in a colander and sprinkle cold water to stop the semiya from cooking further.this also keeps semiya from sticking together.mix semiya,curd,green chillies,ginger paste,salt according to taste and keep it aside.
heat a pan and add remaining oil to it.when the oil is hot; tip in mustard seeds,uraddal and chanadal.after the dal turns brown add the curry leaves.this tempering should be added to the semiya.

MUSHROOM AND SPINACH FRIED RICE

required:oil-1 tbsp,garlic finely chopped-2 tsp,spinach leaves-7-8 each cut in four pieces ,button mushrooms-4 sliced thin,salt-according to taste,pepper pd-according to taste,ajinamoto-2 pinches,cooked basmathi rice-1 bowl,spring onion greens-finely chopped

MY CLICKS

method

heat a non stick pan and add oil to it.when the oil is hot, tip in garlic and stir fry for few seconds on high flame.tip in the mushroom, spinach and stir fry.add cooked basmathi rice,salt,pepper pd and ajinamoto for seasoning.stir fry for 2-3 min and finally add spring onion greens.mix nicely and turn off the flame. 

CORN FRIED RICE

required:oil-1 tbsp,garlic finely chopped-1 tsp,green chillies-finely chopped 1 tsp,frozen and thawed sweetcorn-1/2 cup,cooked and cooled basmathi rice-1 medium bowl,salt-according to taste,ajinamoto-2 pinches,red chilli paste-1 tsp,green chilli sauce-1 tsp,coriander finely chopped

MY CLICKS

method
heat a pan and add oil to it.now on a high flame tip in garlic,green chillies and stir fry.before they become brown add the sweetcorn and stir fry.next add the basmathi rice,salt,ajinamoto,red chilli paste,green chilli sauce one after the other and stir fry for 2-3 min.finally add the coriander leaves.

SAGGUBIYYAM RAITHA

MY CLICKS

required:1/4 th  of a small sized onion chopped,ginger-1/2" piece ground,green chilli-1 finely chopped,roasted cumin pd-1/4 tsp,coriander-few leaves chopped,curry leaves-2 chopped,fresh curd-4 tbsp,saggubiyyam or tapioca pearls-1 tbsp,salt-according to taste,boondi-optional 

method

beat the curd to make it smooth.dry roast the saggubiyyam for 3-4 min in a pan until they pop and are crisp.put them in curd and mix all the other ingredients.garnish with little boondi.

SEMIYA VADA

required:chickpea flour-3/4 th cup,boiled and drained vermicelli or semiya-1 cup,green chillies-2,onion-1 small chopped,curry leaves-1 sprig chopped,coriander-few leaves chopped,salt-according to taste
method
mix all the above ingredients together.make vadas and deep fry.

MY CLICKS

IDLI BATTER PAKODA

required:left over idli batter-2 ladles,maida-1/2 tbsp,cumin seeds-1/2 tsp,salt-according to taste,red chilli pd-1/4 tsp,green chillies-2,onion-1 medium which is sliced thin.
method
mix all the above ingredients nicely and deep fry like pakodas.

PEPPER SPICED TEA

required:water-1&1/4 cup,peppercorns-1 tsp crushed coarsely,saunf-1 tsp crushed coarsely,ginger-1" piece crushed,mint leaves-3/4 th cup,tea leaves-2 tsp,milk-1 cup,sugar-2 tsp
method
to the water add mint leaves,peppercorns,saunf,ginger and heat it up.when the water reduces a little then add sugar&tea leaves.after a min add the milk.when the milk comes to a boil strain and serve hot.

MY CLICKS

CAULIFLOWER PEPPER MASALA

required:oil-1&1/2 tbsp,dry red chillies-1 broken,curry leaves-1 sprig,onions-2medium sized which are finely chopped,green chilli-1 slit,garlic chopped-3 cloves,turmeric pd-1/4 tsp,cauliflower-1 medium,salt-according to taste,coriander pd-1&1/2 tsp,water 3 cups,pepper pd-2 tsp.
method
put the flowerettes along with salt in water.wash nicely and drain.heat oil in a pan and add the dry red chilli,curry leaves.when they are fried, tip in the chopped onion,green chilli,turmeric pd and saute until the onion is light brown in colour.tip in garlic and when light brown add the flowerettes,coriander pd and also salt.saute for 2 min and then add water.cook covered until flowerettes are soft.lastly tip in the pepper pd and mix nicely.serve with rice or phulka.

MY CLICKS

CABBAGE AND CARROT SANDWICH

MY CLICKS

required:brown bread-2 slices,cabbage -2 tsp grated finely,carrot-2 tsp grated finely,mayonnaise-4 tsp,cucumber or kheera-4 or 6 round slices.

method

make a spread by combining grated carrot,grated cabbage and mayonnaise.trim the edges of the bread slices and apply this spread on it.place the cucumber slices on the spread and cut into desired shapes.sandwich will

be more colourful if the cucumber is not peeled.

CABBAGE AND NOODLE BROTH

MY CLICKS

required;water-1 lt,maggi noodles-1/4 pack,onion-1 small diced,cabbage-a medium size block diced,tomato-1 chopped,salt-according to taste,ajinamoto-2 pinches,maggi seasoning-1 packet from the same pack.
method
mix all.cover and boil until the noodles are cooked.serve hot.

BOTTLEGOURD IN MILK GRAVY

MY CLICKS

required-bottlegourd-1 medium sized peeled and diced evenly,oil-1 tbsp,mustard seeds-1heaped tsp,cumin seeds-1 tsp,curry leaves-1 sprig,onion-1medium which is chopped finely,green chillies-5 slit,turmeric pd-1/4 tsp,salt-according to taste,milk-1 cup which is boiled and cooled
method
add little salt to the bottlegourd pieces, mix them nicely with hand and keep aside.heat oil in a non stick pan and tip in mustard seeds.when they crackle; tip in cumin seeds,turmeric pd,curry leaves,onion and green chillies.stir fry.add the bottlegourd when the onion is light brown and cover with a lid.reduce the flame.mix in between.when the water from the bottlegourd dries up and the bottlegourd is soft, pour the milk.
if the bottlegourd is not very fresh and doesn't cook in it's own juices then add little water to cook it and later add the milk.cook for 1-2 min after pouring the milk.turn off.the milk should not split.
to improve the gravy texture add 1 tsp of chickpea flour to the cooled milk and mix without any lumps.use this milk instead.

HOT LEMON TEA

required:tea leaves-1/4 tsp,juice of half lemon,sugar-1&1/4 tsp,water-1&1/4 th cup
method
put the water to boil along with sugar.add the tea leaves when the water starts boiling and turn off.squeeze the lemon juice.strain and serve hot.

MY CLICKS

DRUMSTICK AND DAL SOUP

required: toordal-1 handful,drumsticks-2 cut in 1" pieces,mint leaves-2 handfuls,curry leaves-2 sprigs,coriander leaves with stems-2 handfuls,onion-1 medium chopped ,tomato-3 chopped,saunf-1&1/2tsp,turmeric pd-1/4 tsp,green chillies-4,water-4 glasses, salt-according to taste,pepper pd-1/2 tsp.
method
to the pressure cooker add toordal,drumstick,mint leaves,curry leaves,coriander leaves,onion,tomato,saunf,turmeric pd,green chillies and water.cook for 3 whistles.mash nicely and strain.add salt,pepper pd.serve warm.

MY CLICKS

CHILLED WATERMELON SOUP

required:salt-according to taste,white pepper pd-1/2 tsp,mint leaves-handful,lemon-1,watermelon-about 1.4 kg
method
cut open the watermelon and dice the red pulp in medium size pieces.put these chunks in a blender along with salt,white pepper pd,lemon juice,mint leaves.strain and serve chilled.

MY CLICKS

RAW BANANA AND MOONGDAL FRY

MY CLICKS

required:raw bananas-2,moongdal-1/4 cup,oil-1 tbsp,mustard seeds-1 tsp,uraddal-1 tsp,chanadal-1/2 tsp,turmeric pd-1/4 tsp,curry leaves-1 sprig,garlic chilli pd-1 tsp,salt-1/2 tsp

method

chop the ends of raw bananas and cut them in the middle.boil the bananas in water and drain.when they cool down,peel,dice in small pieces.meanwhile also boil the moongdal in water until little soft and drain.the dal should not be mushy.

heat the oil in a nonstick pan and tip in mustard seeds.also add uraddal,chanadal,turmeirc,curry leaves.when the dals are light brown in colour tip in the diced bananas and cooked moongdal.stir fry for sometime and add salt,garlic chilli pd.

MASOORDAL BHAJIYA

required:masoordal-100g,onion-1 medium diced,green chillies-7,coriander seeds-2 tsp,salt-according to taste,carom seeds or ajwain-1 tsp,chickpea flour or besan-2 or 3 tbsp,ginger-garlic paste-1 tsp,cumin seeds-1 tsp.
method
soak the masoordal in water for 5-6 hours after washing it nicely.grind the dal with salt,onion,green chillies,ginger-garlic paste,cumin seeds and water.same water which is used to the soak the dal can be used.the water level should be slightly above the dal level in the mixer jar.
add chickpea flour and carom seeds to the batter.also add coarsely ground coriander seeds to the batter.deep fry until golden brown.

MY CLICKS

PAPAD WITH TOPPINGS

MY CLICKS

required:coriander-few leaves chopped,onion-1 small finely chopped,coconut grated-2 tbsp,lemon juice-few drops,green chilli-1 finely chopped,salt-2 pinches,fried masala papads-6-8.
method
nicely mix grated coconut with green chilli,lime juice,salt,coriander and onion.sprinkle little of this mixture on the fried papad.