POTATOES WITH DILL

required:potatoes-3/4 th kg,butter-1&1/2 tbsp,dill leaves-2 big bunches,salt-according to taste,garlic chilli pd-1 tsp
method
take the dill leaves bunch and chop off the thicker stems at the bottom.wash and chop them roughly and keep.wash the potatoes and cut them in half.put them in a pressure cooker and add water until they are immersed.now cook for 2 whistles.after the pressure is reduced, peel and dice the potatoes.
heat the butter in a non-stick pan and add the potatoes.keep frying the potatoes on medium heat until they are crisp and golden in colour.finally add the dill leaves and mix nicely.add salt and garlic chilli pd at last.mix nicely and serve with rice.

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SESAME AND DATES LADDU

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required:2 cups white sesame pd,deseeded and ground dates-1&1/2 cups
method
dry roast the sesame until they pop.grind the sesame seeds coarsely.also grind the deseeded dates seperately and make laddu's.

COCONUT WITH CURD CHUTNEY

required:coconut-1 grated,green chillies-3 finely chopped,onions-2 small finely chopped,ginger-1/2" piece finely chopped,salt-according to taste,turmeric pd-1 tsp,curry leaves-1 sprig finely chopped,fresh curd-1&1/2 cups
tempering:oil-2 tsp,mustard seeds-1 tsp,uraddal-1 tsp,chanadal-1/2 tsp,curry leaves-1 sprig
method
nicely mix onions with green chillies,ginger,salt,turmeric pd and curry leaves.to this add grated coconut and mix again.finally add curd and mix.prepare the tempering with the above mentioned ingredients and add to the chutney.serve with medu vada.

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SESAME CHUTNEY

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required:dry roasted and coarsely powdered sesame-2 cups,turmeric pd-2 pinches,garlic cloves-4,cumin seeds-1 tsp,salt-according to taste,tamarind paste-1 tsp,dry red chillies-10,water-1 cup
tempering:oil-1 tsp,mustard seeds-1/2 tsp,uraddal-1 tsp,curry leaves-1 sprig
method
fry the dry red chillies in little oil and coarsely powder them in a mixie jar.to this add turmeric pd,garlic cloves,cumin seeds,salt,tamarind paste and grind again.next add the sesame powder and water and blend for 2 sec.pour the prepared tempering and mix nicely.
serve with mysore bajji,idli or dosa

EGGS WITH SPECIAL MASALA

required:oil-2 tbsp,boiled and peeled eggs-2,garlic cloves-2,salt-according to taste,red chilli pd-2 tsp,mustard seeds-1/2 tsp,cumin seeds-1/4 th tsp,turmeric pd-a pinch,onion-1big,uraddal-1/2 tsp,curry leaves-1 sprig

method

grind onion,garlic,salt and red chilli pd,cumin seeds to a coarse paste.heat up the oil and prepare the tempering with mustard seeds,uraddal,curry leaves.add the ground paste to this and fry for 2 minutes.turn off before the onions are cooked.make small vertical slits on the eggs with the help of a knife and add them to this mixture.mix nicely.

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MUNAGAKU CHAPATHI

required: tender leaves from the drumstick tree or from the top portion of the branches,salt-to taste,red chilli pd,wheatflour,water,oil or ghee to fry

method

wash the leaves.mix the wheat flour with salt,red chilli pd.also add the leaves and water to make chapathi dough.roll the chapathi's and fry.

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PEPPER RICE

required:chanadal-1/2 tbsp,sonamasoori rice-1&1/4 th cups,water-3&1/2 cups.
melted ghee-2tsp,curry leaves-2 sprigs,dry red chillies-2 broken.
tempering: melted ghee-1 tbsp,mustard seeds-1 tsp,uraddal-1 tsp,chanadal-1 tsp,curry leaves-1 sprig,peanuts-1/2 tbsp,dry coconut-chopped in small pieces-few,cashews-few,pepper pd-2 or 3 tsp,salt-to taste.
method
cook rice and chanadal together with enough water and keep.heat a pan with ghee and  fry curry leaves,dry red chillies until crisp and remove them.to the same pan add more ghee and prepare a tempering with uraddal,chanadal,mustard seeds,curry leaves,peanuts,dry coconut pieces,cashews.lastly add salt,pepper pd,cooked rice to the tempering and mix nicely.turn off.
also lightly crush the fried curry leaves,dry red chillies and add to the rice.

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BITTERGOURD CHIPS

required:bittergourd-1/4 th kg,salt-1/4 th tsp,red chilli pd-1/2 tsp,turmeric pd-1 pinch,cornflour-12 tsp,oil-to deep fry

method

wash the bittergourd and make thin slices.rub these slices with salt,red chilli pd,turmeric pd.dust with cornflour and deepfry.

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PALAK PAKODA

required:palak-1 small bunch,green chillies-5,carom seeds or ajwain-1/4 th tsp,salt-according to taste,hot oil-2 tsp,besan or chick pea flour-1tbsp,riceflour-1&1/2 tbsp,oil- to deep fry
method
wash the palak leaves and chop roughly.now mix riceflour,besan,green chillies,carom seeds,salt,palak leaves and hot oil.now deep fry the pakoda in the oil.

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CARROT AND SPINACH FRY

MY CLICKS

required:carrots-1/2 kg grated,spinach-2 small bunches- washed and chopped roughly,oil-1/2 tbsp,mustard seeds-1/2 tsp,uraddal-1 tsp,green chillies-2 slit,turmeric pd-2 pinches,salt-according to taste,garlic chilli pd-1/2 tsp
method
heat a pan and pour oil in it.tip in the mustard seeds,uraddal.when the mustards pop, add the green chillies.tip in the grated carrot and fry for a minute.now add the chopped spinach,salt and cover for 2 min.remove the lid and fry until the carrot is soft and tip in garlic chilli pd.turn off.

JONNA LADDU

required:jonna pindi[jowar flour]-2 cups,grated jaggery-1 cup,ghee-4 tsp,cashews-10-12, warm milk-3/4th cup,kissmiss-1 tsp
method
fry the cashews in ghee until golden and put them in a plate.in the same pan also fry the kissmiss and put them in the same plate.
next fry the jonnapindi for 10 min on low flame mixing continuously until crisp.grind the jaggery to a smooth paste.mix the flour with jaggery.add warm milk to this and make laddu's immediately.makes about 10-12 laddu's.

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MULLANGI PULI KOLUMBU

MY CLICKS

required:mullangi-1 small cut like thick chips,oil-1/2 tbsp,methi seeds-1/4 th tsp,1/4 th tsp-mustard seeds,1/4 th tsp-chanadal,1/4 th tsp uraddal,shallots[sambar onions]-15 peeled,green chillies-2 slit,curry leaves-1 sprig,garlic cloves-5 peeled,hing-1 pinch,water-250-300 ml,salt-acording to taste,jaggery-a small piece,red chilli pd-according to taste,onion-1 small, 1/4 th of a small coconut or 2- 1" pieces of coconut,salt-according to taste

method
heat the oil and tip in methi seeds,mustard seeds,chanadal,uraddal.when they are fried, add shallots,mullangi green chillies,curry leaves,garlic cloves and fry for about 5 min until the mooli becomes soft.tip in the red chilli pd and add water.when the water is boiling away,tip in the hing and jaggery.meanwhile grind both onion and coconut,salt in a mixie.add this paste to the kolumbu and cook for some more time until the raw smell of onion disappears.

QUICK MOONGDAL HALWA

MY CLICKS

required:yellow moongdal-1cup,water-1/2 cup,sugar-according to taste,ghee-1/2 tbsp,coconut grated-3 tsp,cashews-5 broken,cardamom powder-2 pinches
method
soak the moongdal for 2 hours.drain and grind coarsely with water.prepare idli's with this batter.apply ghee to the idli plates.leave the bottom plate of the idli stand empty while putting the batter on the idli plates.these idli's are not soft like the regular idli's.it takes about 5-7 minutes for the idli's to be cooked in steam.when the idli's are warm take the idlis and grind with 3 or 4 tsp of ghee coarsely in a mixie.
measure the moongdal mixture and for 1 measurement of this add 3/4 th measurement of sugar.also add coconut and cardamom pd  to the same mix and keep this aside for few minutes until the sugar is melted.
take a pan and add the remaining ghee and fry some cashews.now add the prepared moongdal mix and fry for 1 minute on medium heat and remove.

PESARA GARELU

required:split moongdal-2 cups,onion-1 big chopped,coriander-1 bunch chopped,ginger-30 g,green chillies-7 or 8,cumin seeds-1&1/2 tsp,salt-according to taste,oil to deep fry
method
wash and soak the moongdal for 5-6 hours or overnight.wash the dal again nicely.take the dal from the water in the vessel and put it in a colander.in this process discard the green part of the dal.green part need not be thrown away completely.grind this dal coarsely in a mixie with green chillies,salt and ginger.add cumin seeds,coriander and onion to this paste.deep fry the vadas.dip the hand in water to shape and drop the vadas easily in oil.

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FLAX SEEDS SPICE POWDER

required:flax seeds-1 cup,uraddal-1 cup,chanadal-1cup,toordal-1 cup,dry red chillies-2 cups,curry leaves-3 sprigs,salt-to taste
method
dry roast flax seeds,uraddal,chanadal,toordal,dry red chillies,curry leaves seperately in a pan until the colour changes.take a mixie jar and grind the dry red chillies coarsely.later add the remaining ingredients and grind coarsely

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MAMIDIKAYA PACHI PULUSU

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required:green mango-1 which turned ripe,onion-1 medium-,jaggery grated-7 or 8 tsp,salt- according to taste,water-3/4 th lt

tempering:oil-1/2 tbsp,mustard seeds-1/2 tsp,cumin seeds-1/2 tsp,dry red chillies-4,curry leaves-1 sprig,turmeric pd-a pinch
method
boil the mango pieces in 1 cup of water.cook until they turn little soft and mash.add the remaining water to this.tip in the onion,jaggery,salt and mix nicely.
prepare the tempering with the above items and add to the above mango mixture.crush the dry red chillies with hand.

SPICY BLACK GRAM DAL POWDER

required:whole black gram dal-1/2 cup,13-big size dry red chillies,crystal salt-1 tsp,garlic cloves with skin-3,curry leaves-2 sprigs
method
dry roast black gram dal until brown in colour.also dry roast red chillies,curry leaves until crisp and light brown in colour seperately.dry roast the salt for few seconds in the same pan.grind dry red chillies coarsely and later add black gram dal,salt,garlic cloves,curry leaves to the same mixer jar and grind coarsely.goes well with rice,idli,dosa.

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BEETROOT PACHADI

MY CLICKS

required:methi seeds-1/4 th tsp,coriander seeds-1 tsp,beetroot-1 medium size grated,garlic cloves-5,dry red chillies-12,tamarind paste-1/2 tsp,salt-according to taste,cumin seeds-1 tsp,oil to fry beetroot-2 tsp

for tempering:oil-1 tsp,dry red chilli-1,mustard seeds-1/2 tsp,uraddal-1/2 tsp,chanadal-1/2 tsp,curry leaves-1 sprig

method

dry roast methi seeds,dry red chillies and coriander seeds seperately.fry the beetroot for 2 min.now grind

methi seeds,coriander seeds,dry red chillies,beetroot,garlic cloves,tamarind paste,salt,cumin seeds together.now prepare a tempering with the above items and add to the ground chutney.serve with rice.

KARAPPODI WITH PEANUTS

MY CLICKS

required:peanuts with skin-3/4 th cup,cumin seeds-1 tsp,dry red chillies-3,garlic clove-1 with skin,salt-according to taste
method
dry roast cumin seeds,dry red chillies,peanuts seperately.grind dry red chillies first and later add peanuts,cumin seeds,garlic and salt to the same jar.do not grind finely.serve with idli or rice.

MOONGDAL UPMA

required:yellow moongdal-1 cup,water-1/2 cup,oil-1&1/4 tbsp,mustard seeds-1 tsp,uraddal-1tsp,chanadal-1/2 tsp,curry leaves-1 sprig,cashews-few broken,green chillies-5 finely chopped,sugar-1/4 th tsp,coconut grated-4 tsp,salt-1 tsp or according to taste,lemon juice-1/2 lemon
method
soak the moongdal for 2 hours.drain and grind coarsely with water.prepare idli's immediately.leave the bottom plate of the idli stand empty while putting the batter on the idli plates.these idli's are not soft like the regular idli's.it takes about 5-7 minutes for the idli's to be cooked in steam.when the idli's are warm take the idlis and grind with 3 or 4 tsp of oil coarsely in a mixie.
in another vessel heat the oil and tip in mustard seeds,uraddal,chanadal,curry leaves.when the mustards pop,
tip in curry leaves,green chillies and cashews.add the moongdal mixture,grated coconut to the pan when the cashews are fried and mix nicely.immediately add sugar,lemon juice and turn off the stove.keep it covered.

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MOOLI AND COCONUT CHUTNEY

required:oil-2 or 3 tsp,mooli-1small peeled and grated,dry red chillies-5,chanadal-1 tsp,uraddal-1 tsp,tamarind-small piece,coriander seeds-1/4 th tsp,cumin seeds-1/2 tsp,coconut grated-1 tbsp,water-to make a paste,salt-according to taste
method:
fry the dry red chillies in oil and when light brown remove.in the same oil fry chanadal,uraddal,coriander seeds,cumin seeds together.when the dal is brown in colour,add tamarind,mooli.when the raw smell of mooli disappears add the coconut.fry lightly and turn off.grind with salt and water.

MY CLICKS

CHICKEN PODIMAS

required:oil-1&1/2 tbsp,mustard seeds-1/2 tsp,saunf-1/2 tsp,dry red chillies-2 broken,green chillies-3 finely chopped,curry leaves-1 sprig,onion-1 big finely chopped,turmeric pd-1/4 th tsp,tomato-1 small finely chopped,chicken-450 g,salt-according to taste,coriander pd-2 &1/2 tsp,red chilli pd-2 tsp,pepper pd-1 tsp,egg-1,coriander-few leaves,garam masala pd

method
1.heat the oil in a non stick pan
2.tip in mustard seeds and when they pop, tip in saunf
3.add dry red chillies,curry leaves
4.when the red chillies are light brown in colour add the onion,
   green chillies,salt,turmeric pd
5.after the onions sweat add the tomatoes and fry for 2 minutes
6.now it's time to add the chicken and fry.
7.tip in red chilli pd,coriander pd,pepper pd and fry till the oil appears on surface
8.add the egg and mix after a minute.
9.add coriander leaves and garam masala pd and mix
10.turn off after the egg is cooked.

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FRIED EGGS

required:eggs-2,salt-3 pinches,pepper pd-4 pinches,oil-to fry
method
boil the eggs and peel.take a pan ,which is deep in the middle and pour oil.heat it.now put the eggs in oil and fry until colour changes on all sides.remove from the pan and immediately sprinkle pepper pd,salt on the eggs.mix nicely.

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BEETROOT POHA

required:oil-1&1/2 tbsp,mustard seeds-1 tsp,chanadal-1/2 tsp,uraddal-1 tsp,curry leaves-1 sprig,dry red chillies-5 or 6 broken,beetroot-1 small grated,poha-2 cups,coriander-few leaves chopped,grated coconut-2 tsp,salt-according to taste
method
heat a non stick pan.pour the oil and when it is hot,tip in mustard seeds,uraddal and chanadal.when the mustards pop tip in the dry red chillies,curry leaves.when the chillies are light brown then add the beetroot.fry on a low flame for 2 minutes.meanwhile wash the poha and soak it in water for a minute and drain.squeeze out the water from the poha and add the poha into the pan and mix nicely on low flame.after 2 minutes add grated coconut, coriander and salt.mix nicely and turn off.

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METHI LEAVES AND CHICKPEA FLOUR BALLS

required:methi leaves-1 handful washed and finely chopped,turmeric pd-2 pinches,onion-1 small grated,cumin seeds-1/4 th tsp,coriander-few leaves,green chillies-2 finely chopped,chick pea flour-4 tbsp,coriander pd-1 tsp,salt-1/4 th tsp,red chilli pd-1/4 th tsp,ginger-1 small piece,garlic cloves-2
oil-to shallow fry the balls
method
make a paste of ginger and garlic.mix methi leaves,turmeric pd,onion,cumin seeds,coriander leaves,green chillies,coriander pd,salt,red chilli pd,ginger&garlic paste.little by little add chick pea flour to the leaves.the dough should not be firm as chapathi dough.make balls by applying oil to hands.shallow fry these balls on a low flame.serve with rice or as a snack.

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PONNANGANNI OR PONNUGANTI PORIYAL

MY CLICKS

required:oil-1 tbsp,mustard seeds-1/2 tsp, uraddal-1/2 tsp,chanadal-1/4 th tsp,onion-1 small finely chopped,green chillies-4 or 5 slit,turmeric pd-a pinch,ponnanganni or ponnuganti leaves-2 bunches,coconut-2 tbsp grated,salt-according to taste
method
heat the oil and tip in mustard seeds,uraddal,chanadal.when the mustards pop add the onion,green chillies,salt.fry until the onion turns light brown in colour.next tip in the turmeric pd,ponnanganni leaves and mix nicely.fry on low flame.after a min add the grated coconut and fry till the leaves change colour and are soft.serve with rice

BEETROOT TOMATO RASAM

required:oil-1/2 tbsp,mustard seeds-1 tsp,curry leaves-1 sprig,dry red chillies-1 broken,beetroot-1 chopped in small pieces,tomatoes-4 chopped,water-1&1/2 lt,salt-according to taste,coriander-few leaves,garlic crushed-5 cloves, pepper corns-2 tsp
method
grind pepper corns to make powder.crush the chopped tomatoes with hand and add water to them.
heat oil in a pan and tip in mustard seeds,curry leaves.next add the dry red chilli.after it slightly changes colour tip in the beetroot pieces.fry them for a minute.now add the tomato and water mix.when the water starts boiling then add the crushed garlic,salt and pepper powder.cook further until the tomatoes are cooked.lastly add coriander leaves

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METHI CHAPATHI

required:wheatflour-6 or 7 big handfuls,chickpea flour-1 tbsp,salt-1/2 tsp or according to taste,red chilli pd-3/4 th tsp,methi or fenugreek -1 big bunch,oil-to fry
method
one handful of flour when kneaded becomes 1 big chapathi.wash the methi leaves with the stems.chop them all finely.add wheat flour,red chilli pd,salt,chickpea flour to the greens and knead like puri dough.leave it to rest for 20 min.dust with wheat flour while rolling the chapathi's.later make chapathi's in oil.

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PAPAYA AND DATES MILKSHAKE

required:dates-2 deseeded,papaya-4 or 5 small pieces,chilled milk-250 ml
method
blend all of them together and serve immediately

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MANGO DAL

required;toordal-1cup,water-2&1/2 cups,green mango-1 small,onion-1 small diced,green chillies-2 slit,water-1cup,turmeric pd-1/4 th tsp,red chilli pd-1 tsp,salt-according to taste
for tempering:oil-1&1/2 tbsp,mustard seeds-1 tsp,garlic cloves crushed-2,cumin seeds-1 tsp,curry leaves-2 sprigs
method
soak the dal in water-2&1/2 cups for 20 min in a pressure cooker.cook for 1 whistle on a high flame and turn off the stove.meanwhile in a small vessel cook mango pieces,green chillies,diced onion with 1 cup-water on a low flame until the mango is soft but not mushy.add this to the cooked dal and tip in turmeric pd,red chilli pd,salt.cook for another minute and turn off. pour the tempering into this.
for the tempering,heat the oil and tip in mustard seeds,garlic cloves together.when the garlic cloves are light brown in colour and mustard seeds crackle,tip in cumin seeds and curry leaves.when still hot pour this into the dal.

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METHI MOONGDAL FRY

MY CLICKS

required:oil-1 tbsp,mustard seeds-1 tsp,uraddal-1 tsp,chanadal-1/2 tsp,dry red chilli-1 broken,curry leaves-1 sprig,turmeric pd-1/4 th tsp,yellow moongdal-3/4th cup,water-1/2 lt,methi leaves-4 bunches,salt-according to taste,garlic chilli pd-1 tsp

method
boil the moongdal with water for sometime on medium flame.when the dal is soft but not mushy drain.
take a non stick pan and pour oil into it.tip in the mustards,uraddal,chanadal,curry leaves.when the mustards pop and the dal is light brown then add the cooked moongdal,turmeric pd.after a min add the methi leaves 
and fry.fry until the methi leaves change colour and add garlic chilli pd,salt

PESARAKATTU

MY CLICKS

required:moongdal-3/4 th cup,water-1/2 lt,salt-according to taste,red chilli pd-1/4 th tsp,turmeric pd-1 pinch,oil-2 tsp,mustard seeds-1/4 th tsp,cumin seeds-1/4 th tsp,curry leaves-1 sprig

method

boil the moongdal with water in an open vessel for sometime until the dal is cooked.it should not turn mushy.

drain the dal and collect the water.this dal can be used to prepare methi mongdal fry.

take a pan and heat up the oil.tip in mustard seeds,cumin seeds,curry leaves.when the mustards pop, pour the collected water into the pan and add turmeric pd,red chilli pd,salt.after one boil turn off the stove.

CAPSICUM WITH CHICKPEA FLOUR

MY CLICKS

required:oil-1 tbsp,mustards seeds-1 tsp,uraddal-3/4 th tsp,curry leaves-1 sprig,turmeric pd-1/4 th tsp,capsicums-2 diced,chickpea flour-3/4 th cup,salt-according to taste,garlic chilli pd-1 tsp

method

heat the oil in a non stick pan and tip in the mustards,uraddal,curry leaves.when the mustards pop add the capsicums along with turmeric pd.stir fry for a min and add the chickpea flour.tip in the salt.keep frying until the chickpea flour is golden in colour and add the garlic chilli pd.

CAULIFLOWER AND POTATO FRY

required:cauliflower-1 small-seperated in florets,potatoes-2 diced in small pieces,oil-1 tbsp,onion-1 big- finely chopped,ginger&garlic paste-tsp,curry leaves-1 sprig,salt-according to taste,red chilli pd-3/4 th tsp tsp,garam masala-3/4 th tsp
method
blanch cauliflower and potato in boiling water for 2 min and drain.heat the oil in a non stick pan and fry the onion.when light brown in colour add the ginger&garlic paste and fry for a min.add the curry leaves,salt,red chilli pd.mix nicely and put the cauliflower,potato pieces now.fry further for sometime and lastly add the garam masala.serve with rice

MY CLIKS

SOOJI MALAI TOAST

required:sooji-1 tbsp,cream-1tbsp,onion-1 small finely chopped,green chillies-2 finely chopped,coriander-few leaves finely chopped,salt-according to taste,bread slices

MY CLICKS

method
mix sooji with cream and keep it aside for 10 minutes.also add onion,green chillies,coriander,salt to this paste.mix everything nicely.apply this paste on the bread slices. 
heat a nonstick tawa and put the bread slices on the tawa with the paste side facing the tawa.later turn to the other side and toast.serve with ketchup

MASOORDAL FRY

required:masoordal-1 cup,water-2&1/2 cups,garlic cloves- 4 chopped,ghee or oil-1 tbsp,cumin seeds-1 tsp,onion-1 small sliced,green chillies-2 finely chopped or slit,tomato -1 big finely chopped,salt-according to taste,red chilli pd-1 tsp,turmeric pd-1/4 th tsp,garam masala-2 pinches,coriander leaves-finely chopped

method

wash the dal and soak it for 20 min.cook the dal in a pressure cooker with water for 2 whistles.take a pan to prepare the tempering.heat the ghee in the pan and tip in the cumin seeds.also tip in the garlic.when the garlic is about to be light brown add onion,green chillies,turmeric pd. it is time to add the tomato when the onion turns light brown in colour.keep frying until the oil appears on the surface.add the cooked dal to this.mix nicely.tip in red chilli pd,salt.this dal should be not thick and not too thin.

sprinkle some garam masala,coriander leaves on top.serve with pulka.

if the dal becomes thick add some boiled water to make it thin.

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GARLICY MINT MUSHROOMS

required:mushrooms-250 g,mint leaves-2 small bunches,salt-according to taste,pepper pd-according to taste,garlic coves-10,lime juice-few drops,oil-1/2 tbsp
method
make a coarse paste of mint leaves and garlic cloves .heat oil in a pan and tip in the mushrooms.stir fry on a high flame until the water from the mushrooms dry up.add the mint paste and fry for sometime until the raw smell disappears.tip in salt,black pepper pd.lastly add lime juice.serve with toasted bread.

MY CLICKS

BHUTTE KA SHORBA

required-butter-1/2 tbsp,garlic cloves-5 chopped fine,sweetcorns-2 grated,green chillies-4,water,salt-according to taste,black pepper pd-1/2 tsp,coriander leaves-few,lime juice-1/2 lemon
method
melt the butter in a non stick pan.tip in the garlic and before the garlic turns brown add the sweetcorn and stir fry for 2-3 min.pour water to obtain the consistency of soup.cook for 7-8 min.now add finely chopped green chillies,black pepper pd and salt.cook further and after 2 min add coriander and lemon juice and turn off.

MY CLICKS

STUFFED BRINJAL

required:sesame seeds-2 tsp,roasted chanadal-2 tsp,salt-1/2 tsp or according to taste,red chilli pd-1 tsp,coconut-1/2" piece,onion-1 big diced,round purple brinjal-8,oil-1&1/2 tbsp
method
dry roast the sesame seeds until they pop and put them in a mixer jar along with roasted chanadal,salt,red chilli pd,coconut and onion.this paste should be slightly salty and spicy.
first of all,chop off the top portion of the stems.keep the stems intact and cut the brinjal in four or six segments depending on the size.these cuts should reach the inside of the stem as well.put them in salted water.squeeze out the water from the brinjals and stuff them with the prepared masala.
take a non stick pan and heat the oil.arrange the brinjals side by side in the pan.cover the pan and cook for sometime on a medium flame.after few minutes, reduce the flame and with the help of tongs change the position of the brinjals .cover again.see that the brinjals are soft and cooked on all the sides.check the salt in between and if necessary sprinkle some.

MY CLICKS

GUGGILLU

required:black eyed peas-200 g,salt-3/4 th tsp,oil-3/4 tbsp,mustard seeds-1/2 tsp,cumin seeds-1/2 tsp,onion-1big chopped,green chillies-3 or 4 slit,dry red chilli broken-1,water-3/4 th cup,curry leaves-1 sprig
method
soak the black eyed peas for 3 hours and drain.add water,salt to the black eyed peas and cook in a pressure cooker for 2 whistles on a high flame.
in a pan pour the oil and heat it.add the mustard seeds and cumin seeds.when the mustards pop, tip in the curry leaves,dry red chilli.when they change colour tip in the onion,green chillies and fry for sometime.when the onion is slightly soft add the black eyed peas and mix nicely.turn off after 2-3 min.

MY CLICKS

CHICKEN CURRY

required:oil-3 tbsp,cloves-3,green cardamom-2,cinnamon-1 small piece,onions-3 big,green chillies-5,ginger& garlic paste-4 tsp,turmeric pd-1/2 tsp,chicken-1&1/2 kg,red chilli pd-3 tsp,khus khus pd-2 tsp,cashews-5,salt-according to taste,garam masala-1&1/4 th  tsp,water-2 cups,coriander-1 small bunch
chopped
method
grind cashews to a fine powder in a dry mixie jar and keep.marinate the chicken with turmeric pd,salt,red chilli pd,ginger&garlic paste for 30 min.now take a pressure pan and pour the oil.heat up the oil and tip in cloves,cardamom,cinnamon.after they are fried,tip in the onions with the green chillies.stir fry the onions for sometime.when the onions are golden in colour add the marinated chicken and stir fry for 7 min.later tip in the khus khus pd,powdered cashews.also add water and cook for 2 whistles on a high flame.after the pressure comes down open the lid.check to see if the chicken is fully done.add more water and cook further if the chicken is not fully done.lastly add garam masala,coriander leaves and mix nicely.

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TOMATO PULAO

required:tomatoes-5 small,water-to make tomato juice,oil-2 tbsp,cloves-5,cardamom-3,cinnamon-1"pieces-2,onion-1 medium sliced,green chillies-3 slit,ginger&garlic paste-3 tsp,mint leaves-from 1 bunch,coriander leaves-1 bunch chopped,basmathi rice-2 cups,salt-1 tsp or according to taste
method
soak the basmathi rice for 30 min.blend tomatoes with water and strain.prepare 4 cups of juice.meanwhile pour oil in a pressure cooker and tip in cloves,cardamom,cinnamon.fry them.then add onion and green chillies.let the onion become light brown in colour.add the ginger&garlic paste and fry again.drain the rice and add to the cooker.also add mint leaves,coriander leaves and salt.stir fry the rice for 2 min and then add the tomato juice.when the juice starts to boil close the lid of the cooker.cook for 1 whistle and  reduce the flame.cook for 3-4 min on low flame and turn off.serve along with some boiled egg or chicken curry.

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PAPAYA JUICE

required:ripe papaya-1 kg,lime juice-from two lemons,brown sugar-1 tbsp,water-enough to make the juice
method
peel the papaya and cut in long slices.now remove the seeds and also the thin layer beneath the seeds.dice papaya in chunks and blend with lime juice,sugar and water.the juice should not be very thick or very thin

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PLANTAIN IN YOGHURT GRAVY

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required:plantain-1 diced,turmeric pd-2 pinches,red chilli pd-1/4th tsp,salt-according to taste, water-1&1/2 cups,green chilli-1,coconut-2 or 3 small pieces,curd-3/4 th cup,roasted cumin pd-1/4th tsp,oil-3 tsp,mustard seeds-1/4 th tsp,dry red chilli-1 broken,methi seeds-4,curry leaves-1 sprigmethod
cook the plantain with water,red chilli pd,salt,turmeric pd until the plantain is soft.grind the coconut with curd and green chilli.pour this gravy in the plantain after it turns soft.tip in the roasted cumin pd.when the curd starts to form bubbles on the surface,turn off.
 prepare a tempering with mustard seeds,methi seeds,dry red chilli,curry leaves.add the tempering to the curry after the tempering is warm

YELLOW CUCUMBER AND COCONUT CHUTNEY

required:yellow cucumber-200g finely chopped with seeds,green chillies-7 or 8,garlic cloves-3,salt-according to taste,cumin seeds-1 tsp,lime juice-few drops,coconut pieces-3-1"pieces,oil-1/2 tbsp,mustard seeds-1/2 tsp,uraddal-1 tsp,chanadal-1/2 tsp,curry leaves-1 sprig
method
fry the green chillies in 1 tsp of oil.grind coconut along with garlic,green chillies,salt,cumin seeds.to this fine paste, add finely chopped cucumber pieces.
prepare a tempering with the remaining oil,mustard seeds,uraddal,chanadal,curry leaves.add the tempering to the chutney and squeeze some lime juice.

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PLANTAIN AND PEANUTS FRY

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required:plantains-2 chopped in small pieces,onions finely chopped-2 handfuls,dry red chilli-1 broken,oil-1 tbsp,mustard seeds-1 tsp,peanuts-dry roasted and skinned-50g,salt-1/2 tsp or according to taste,curry leaves-1 sprig,red chilli pd-3/4 th tsp
method
add oil in a pan and heat it up.tip in the mustard seeds and then add the dry red chilli and curry leaves.when the mustards pop and red chilli is slightly brown,tip in the chopped onions.when they sweat, add the plantain pieces.after a minute pour water.also add salt,red chilli pd.keep the pan covered.when the plantains are cooked tip in the peanuts and mix properly.turn off

POTATO WITH DRUMSTICK

required-potatoes peeled and diced-3,drumstick-1 cut in pieces,oil-1 tbsp,mustard seeds-1 tsp,cumin seeds-1/2 tsp,turmeric pd-1/4th tsp,curry leaves-1 sprig,onion-1 big chopped fine,ginger-garlic paste-1 tsp,red chilli pd-3/4 th tsp,garam masala-1/2 tsp,water-1&1/2 cups
method
take a pressure cooker and add oil in it.heat the oil and pop the mustard seeds,cumin seeds.also add curry leaves,turmeric pd and onions.after a minute add the drumstick,salt and fry.when the onions turn light brown in colour tip in the ginger-garlic paste.when the paste is fried, tip in the potatoes,red chilli pd.mix nicely and pour water.close the lid and cook for 2 whistles.after the pressure comes down open the lid and add the garam masala.

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RIDGEGOURD PEEL FRY

required:ridgegourd peel-from 2 ridgegourds,oil-1/2 tbsp,mustard seeds-1/4 th tsp,curry leaves-1 sprig,dry red chilli-1or 2 broken,cumin seeds-1/2 tsp,garlic cloves-2,salt-2 pinches.
method
nicely wash the ridgegourds before peeling and grind the peel in a mixie.pour the oil in a non stick pan and tip in the mustard seeds,curry leaves.when the mustard seeds pop add the ground ridge gourd peel.keep it covered.in a small mixie jar grind dry red chillies+jeera+salt+garlic and add to the pan and mix nicely.when the peel is cooked,turn off.

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LEMON RICE

required:oil-1 &1/2 tbsp,mustard seeds-2 tsp,uraddal-2 tsp,chanadal-1 tsp,peanuts-1/2 cup,green chillies-4 or 5,ginger-1" piece finely chopped,curry leaves-2 sprigs,turmeric pd-1/4 th tsp,sona masoori rice-1 cup,lemons-1&1/2,salt-1 tsp or according to taste
method
cook the rice with enough water.when the rice is hot, tip in the salt and turmeric pd.also add little oil,lemon juice.wait for the rice to be warm,mix everything nicely with very light hands taking care that the rice does not break.
prepare a tempering with the remaining oil,mustard seeds,uraddal,chanadal,peanuts,green chillies,ginger and curry leaves.add the tempering to the rice and mix again.

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BITTERGOURD FRY

required:bittergourd-300g or 4 big,onion-1 big diced,red chilli pd-1 tsp,coriander powder-1 tsp,garam masala-1/2 tsp,turmeric pd-1/4 th tsp,amchoor pd-1&1/2 tsp,salt-according to taste,oil

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method
chop the bittergourd in thin, round slices and deep fry until the white part turns light golden in colour.heat another pan and add little oil.tip in the onions and add turmeric,salt.
before the onions start turning light brown in colour,tip in the fried bittergourd,redchilli pd,coriander pd,garam masala pd,amchoor pd and fry on low flame for 3-4 min.