EGGPLANT WITH ALMOND BUTTER

required:baby eggplants-14 nos,oil-3 tbsp,cumin seeds-1 tsp,onion-1 medium finely chopped,ginger&garlic paste-2 tsp,tomatoes-2 finely chopped[sour variety],turmeric pd-1/2 tsp,salt-according to taste,coriander pd-2 tsp,red chilli pd-2 tsp,coriander-to garnish,almond butter or peanut butter-2 tsp,water-1 to 1/2 cups

MY CLICKS

method
put some salted water in a vessel.wash the eggplants and make 2 cuts ,one opposite to the other inorder to open them up but also keeping the stem intact.simultaneously put them in salted water
heat the pan with oil. squeeze out any water from the eggplants, put them into the pan and cover.sprinkle little salt over them.intitially fry them on high flame for 2 min turning in between.reduce the flame and wait for them to turn soft.remove them into a plate.
in the same pan if required add oil and tip in the cumin seeds.when they crackle,add the onions and fry until light golden.now add the ginger&garlic paste.after a min, add the tomatoes,coriander pd,turmeric pd,red chilli pd,salt and fry nicely.when the oil appears on the surface, pour water and cook covered.after this turns to the consistency of thin gravy,add the almond butter and mix well.lastly tip in the fried eggplants and mix lightly.sprinkle some coriander on top

ASHGOURD AND GRAPE SMOOTHIE

required:ashgourd,black seedless grapes,chaat masala-2 pinches,honey-according to taste
method
take equal quantities of ashgourd and grapes.blend in a mixer jar with little honey.sprinkle chaat masala on top

MY CLICKS

RAJMA MASALA

required:rajma-,oil-2 tbsp,cumin seeds-1/2 tsp,onion-1 big finely chopped,tomatoes-2 medium finely chopped or pureed,coriander pd-2 tsp,garlic&ginger paste-2 tsp,turmeric pd-1/4 th tsp,salt-according to taste,red chilli pd-1 heaped tsp,garam masala pd-1 tsp,water-1 cup,water-for soaking and cooking rajma

MY CLICKS

method
soak the rajma in enough water for 4-5 hours.then boil them in a pressure cooker for 3 whistles with little salt and water.add enough water to immerse the rajma
heat the oil and crackle cumin seeds.now tip in onion and fry until the onion is light golden.now add the ginger&garlic paste.after  a min add tomatoes,coriander pd,red chilli pd,turmeric pd.keep frying on medium flame until the oil appears on the surface. add water and cook until one boil.then add the boiled rajma along with water and cook further.adjust the salt.

OATS DOSA

required:whole uraddal-1 cup,raw rice-1 cup,boiled rice-1 cup,quick cooking oats-1 cup,methi seeds-1/2 tsp,water-to grind and soak,salt-to taste
method
soak the uraddal along with methi seeds in one vessel for 5-6 hours.in another vessel soak the raw rice and boiled rice rice together for 5-6 hours.grind the dal along with methi seeds,water in a mixie jar until smooth and put in a container.then grind the rice along with the oats and water.this batter will be almost smooth but not as smooth as the dal batter.now put this batter into the same container and mix well.add the salt.leave this to ferment for 6-7  hours.the bubbles are formed and the batter rises in the container after 6-7 hours.now adjust the water and salt before preparing dosa.this batter can be stored in the refrigerator for 5-6 days

MY CLICKS

SABUDANA KICHDI

required:oil-1&1/2 tbsp,cumin seeds-1 tsp,green chillies-6 finely chopped,curry leaves-1 sprig,salt-according to taste,sabudana-1 cup,peanuts-2 handful dry roasted and crushed coarsely,potato-1 small,coriander-few leaves
method
wash the sabudana for 3 or 4 times until the water is clear.soak in water and keep it aside covered for 30 min.after 30 min drain all the water and sprinkle a handful of water on the sabudana and keep it covered for 5 hours.
boil the potato, peel and dice into cubes.heat the pan and tip in the cumin seeds.when they crackle add the green chillies,curry leaves,potato and fry for a min.now add the sabudana,salt and mix well.add the peanut pd and again mix.adjust the salt and turn off after 2 min.sprinkle some coriander.

MY CLICKS

PENNE PASTA WITH MUSHROOMS

required:whole grain penne-3 handfuls,button mushrooms-250g,salt-to taste,water-to boil pasta,walnuts-4 toasted,basil leaves-a handful,garlic cloves-4 or 5 chopped,olive oil-1 tbsp,parmesan cheese grated-3 tsp,mixed herbs-1 tsp,srisacha sauce-2 tsp,pepper pd-1/2 tsp,milk or cream optional-1/2 cup
method
make a paste with basil and walnuts.boil the pasta according to the instructions on the pack and run cold water on them.while boiling, add little olive oil and salt to the water.
take a non stick pan and heat the olive oil.tip in the garlic.when the garlic is light brown add the mushrooms to the pan and stir-fry.after a min add the pasta,basil paste,mixed herbs,,sriracha sauce,salt,pepper and toss well.cream or milk can be added at this point.adjust the seasoning and turn off after half a min.sprinkle parmesan cheese

MY CLICKS

JEERA ALOO

MY CLICKS

required:4-potatoes,oil-2 tbsp,cumin seeds-1/2 tsp,red chilli pd-1&1/2 tsp,amchoor or dry mango pd-2 tsp,coarsely crushed coriander seeds-2 tbsp,roasted cumin pd-1 tbsp,coriander leaves-finely chopped,salt-according to taste

method

boil the potatoes in the pressure cooker for 1 whistle.peel and cut them into cubes when they are warm.heat the oil in the pan and tip in cumin seeds,red chilli pd,amchoor pd,coriander pd,cumin pd,salt.fry on low heat for a min and tip in the potatoes.mix well and turn off after 3 min.sprinkle coriander leaves.

VEGETABLE GARLIC SOUP

required:olive oil-1/2 tbsp,onion-1 medium roughly chopped,garlic cloves-7 roughly chopped, 1- large potato diced,baby carrots-1 handful,water-1&1/2 ltr,chicken stock cube-1,black pepper pd-1 tsp,coriander leaves-1 handful,milk-1/2 cup,spring onion greens-finely chopped,salt-according to taste
method
heat the oil and tip in onion.when it sweats,tip in garlic.when the garlic is light golden,pour the water.add the chicken stock cube,salt,potato,carrots,pepper pd and boil until the potatoes turn soft.turn off and add coriander leaves.after it cools down,grind in a mixie jar and pour this mixture back into the same pan.put the pan on low heat and pour the milk.check the seasoning and turn off after 2 min.put some spring onions on top.

MY CLICKS

TOMATO BASIL SALAD

required:grape tomatoess-300g  halved,olive oil-2 tsp,garlic cloves-2 sliced thin,basil leaves-few,mozzarella balls-few,salt-according to taste,black pepper pd-3 pinches
method
warm the oil and add the garlic to it.after the garlic is light brown turn off the heat.now add the tomatoes,basil leaves,salt,pepper,mozzarella balls and toss.

MY CLICKS

CAULIFLOWER AND TOMATO MASALA

MY CLICKS

required:cauliflower-1 medium,oil-2 tbsp,mustard seeds-1 tsp,cumin seeds-1 tsp,onion-1 medium finely chopped,curry leaves-1 sprig,turmeric pd-1/2 tsp,tomatoes-2 big[sour variety],ginger&garlic paste-2 tsp,salt-according to taste,water-1&1/2 cups,red chilli pd-1 heaped tsp,oil-1 cup to fry cauliflower

required

finely chop the tomatoes and put them in a vessel.mash the tomatoes with hand and keep it aside.soak the cauliflower in salted water for 15 min and drain.shallow fry the florets in oil until golden in colour.keep them in a plate.

heat the oil in a pan and tip in mustard seeds.when they pop; tip in the cumin seeds,onion,curry leaves,turmeric pd.when the onion is light golden in colour, add the ginger&garlic paste and saute for a min.put the tomatoes into the pan and mix well.add salt,red chilli pd.pour water and cook until gravy is about to thicken.now add the fried cauliflower and mix well.cook little more until florets are mixed well with gravy.

STIRFRIED BROCCOLI

required:olive oil-2 tsp,broccoli-1 small-cut into florets,sriracha sauce-1 tsp,mustard sauce-1 tsp,ginger-1 tsp finely chopped,light soya sauce-2 tsp,sugar-1 pinch
method
heat the pan and add olive oil.when it is warm tip in the ginger and fry for few seconds.now add the
broccoli and mix well on high flame.after a min add the sugar,sriracha,mustard,soya sauce and mix well on high flame.add salt if necessary and turn off.serve with noodles.

MY CLICKS

BREAD AND PANEER SCRAMBLE

required:oil-2 tbsp,cumin seeds-1 tsp,paneer-190 g diced into small cubes,bread slices-4,green chillies slit or finely chopped-5,garlic cloves-3 finely chopped,salt-according to taste,coriander pd-2 tsp,onion-1 small finely chopped,tomato-1 small finely chopped,potato-1 small diced[optional] into small cubes,turmeric pd-1/4 th tsp,red chilli pd-1/2 tsp,garam masala-2 pinches,water-1 cup
method
tear the bread pieces into small cubes and keep them aside.heat the pan with oil and tip in the garlic.when it turns golden; tip in cumin seeds,onions,green chillies.when the onions are light golden add salt,turmeric pd,coriander pd,tomato,garam masala,red chilli pd together.fry until the oil appears on the surface.pour water and cook for more time.when the water almost dries up add the paneer,bread pieces and mix well.after 2 min turn off
if adding potato add it along with the onion.paneer can be substituted with scrambled eggs

MY CLICKS

LADIES FINGER AND PANEER FRY

MY CLICKS

required:ladies finger-3/4 th kg,oil-1 tbsp,mustard seeds-1 tsp,uraddal-1 tsp,chanadal-1 tsp,turmeric pd-1/4 th tsp,salt-according to taste,madras curry pd-1&1/2 tsp,paneer-190 g diced into small cubes,

garlic chilli pd-1 heaped tsp,curry leaves-1 sprig

method

heat the oil and pop the mustards.immediately add the uraddal and chanadal.when they become light golden;tip in the curry leaves,ladies finger,turmeric pd.fry until they are soft and then tip in the paneer along with madras curry pd and salt.mix well and after a min add the garlic chilli pd.mix and turn off.

BOKCHOY CHUTNEY

required:bokchoy-1 big bunch,green chillies-25,oil-4 tsp,garlic cloves-3 big,cumin seeds-1 tsp,turmeric pd-2 pinches,tamarind paste-2 tsp,salt-according to taste
method
trim the ends of bokchoy and separate the layers.now wash the bokchoy nicely.cut in order to separate   
green and the white parts.now heat the pan and add half of the oil.when the oil is hot,tip in the green chillies and cover to fry.remove to a plate as soon as the chillies change color.after a min put the cumin seeds,garlic cloves,turmeric pd,green chillies in a mixie jar and grind.turn off and keep the jar aside.
take the remaining oil and fry the white parts for 2 min and then tip in the leaves part into the pan.after the leaves are soft, turn off.let it come to the room temperature.put in the same mixie jar to grind.add salt also
some fried green chillies can be put separately in order to adjust the spiciness...

MY CLICKS

POTATO FRY WITH PEANUTS

required:oil-2 tbsp,potatoes-3 big,mustard seeds-1 tsp,cumin seeds-1 tsp,uraddal-1 tsp,onion-1 big finely chopped,tomato-1 medium finely chopped,curry leaves-1 sprig,turmeric pd-1/4 tsp,red chili pd-1 heaped tsp,salt-accoding to taste
to powder:coriander seeds-3 tsp,garlic-3 cloves,peanuts-2 handfuls,desiccated coconut-1 tbsp
method
boil the potatoes and drain them.when they come to room temperature,peel and dice them into cubes.
dry roast the coriander seeds,peanuts and garlic in a pan.when they slightly change color add desiccated coconut and sauté until light golden in color.turn off and when cool,put this is a mixie jar and grind to a powder.
heat the same pan with oil and tip in mustard seeds.when they pop,tip in cumin seeds,uraddal and curry leaves.as soon as the dal changes color;add the onion,turmeric pd,curry leaves and fry on medium flame until onion is light golden.now tip in the chopped tomato,red chili pd and wait until the   
tomato is cooked well.then add the potato cubes and mix well.after 3 min,tip in the prepared pd.fry for another 5-7 min and turn off.

MY CLICKS

CAULIFLOWER MASALA FRY

required:dry red chillies-5,green chillies-2,coriander seeds-2 tsp,cumin seeds-1 tsp,cauliflower-1 big sized,oil-1&1/2 tbsp,cloves-4,green cardamom-2,cinnamom-1"piece,shahjeera-1 tsp,salt-according to taste,onion-1 big-sliced thin,turmeric pd-1/2  tsp,ginger&garlic paste-1 tsp,curry leaves-1 sprig
method
wash and dice the cauliflower.put it in salted,warm water for 15 min.grind coriander seeds,dry red chillies,cumin seeds together.heat the oil and tip in cardamom,cloves,cinnamon,shahjeera.after they change colour tip in onion,green chillies,turmeric pd,curry leaves and the ground masala pd.
fry until the onion sweats and add the ginger&garlic paste,salt.after a min tip in drained cauliflower.cover for 3 min.open the lid and fry on medium flame until the cauliflower is done.lastly add some coriander.

MY CLICKS

PALAK PANEER

required:oil-1 tbsp,garlic-5 cloves chopped,green chillies-5,salt-according to taste,onion-1 small finely chopped,spinach-1 big bunch,turmeric pd-1 pinch,paneer-280 g cut into cubes,chickpea flour-1 tsp,limejuice-1/2 lemon[optional],water-1/2 cup to 1 cup
method
put the paneer in hot water for 3-4 min if it is not fresh.put the spinach in boiling water for a minute and drain.run cold water on the spinach and make a coarse paste with green chillies.heat a pan with oil and put the garlic in it.after the garlic becomes light golden, tip in the onion and fry until light golden.now add the spinach puree and cook for a min.mix water with salt and chickpea flour.pour this water into the spinach.now cook on high flame until oil appears on surface.now add the paneer and cook for 1 or 2 min.turn off and add limejuice

MY CLICKS

BROCCOLI SANDWICH

required:broccoli-1 medium,salt-according to taste,pepper pd-according to taste,grated cheese,butter,oil-2 tsp
method
cut the broccoli into small florets and wash nicely.in a non stick pan, heat the oil and fry the broccoli for 2 min on medium flame with enough salt and pepper.broccoli need not be thoroughly cooked.now take a bread slice and arrange these florets.sprinkle the grated cheese on top and close with another slice.put this carefully on a grilling pan and grill with some butter.

MY CLICKS

BANANA SUSHI

MY CLICKS

required:banana-1,sesame brittle or chikki pounded in a mortar and pestle coarsely,peanut butter
method
take a banana and cut it into round slices.apply peanut butter around the banana slices.now roll these in the sesame.

ROASTED CHICKEN

required:chicken drumsticks-10,salt-1/2 tsp or according to taste,red chilli pd-1&1/2 tsp,turmeric pd-1/4 th tsp,oil-for shallow frying
method
wash the drumsticks and marinate them with red chilli pd,salt,turmeric pd for 5-6 hours.later shallow fry in oil on medium flame.after frying one drumstick, salt and red chilli pd can be adjusted.

MY CLICKS

RICEFLAKES LADDU

required:red rice flakes or matka rice flakes-2 cups,1/2 cup cane sugar,cardamom pd-3 pinches,ghee-1 tbsp,boiled milk-enough to make laddu's

MY CLICKS

method
on a low to medium flame toast the rice flakes in a pan until they are very crisp.now grind rice flakes,sugar,cardamom pd together until fine.add the ghee and mix well.lastly pour the milk little by little and mix to make laddu's.

PANEER FRIED RICE

MY CLICKS

required:paneer-250 g diced in rectangular pieces,ghee-1 tbsp,shahjeera-1/2 tsp,cardamom-2,cloves-4,mace-1,cinnamon-1" piece,oil-1 tbsp,garlic cloves-5 or 6 chopped,basmati rice-3 &1/2 cups,water-5&1/4 th cups,onion-1 small thinly sliced,capsicum-1/2 sliced,portobello mushrooms-5 or 6 thinly sliced,green peas-2 handfuls,red chilli pd-2 tsp,salt-according to taste

method

wash and drain the basmati rice.heat the ghee in a pressure cooker and tip in shahjeera,cardamom,cloves,mace,cinnamon.after 1/2 min tip in the basmati rice and fry for a 2 min.add water and cook the rice.boil the green peas in little water and drain.
now heat up another pan with oil and fry the garlic.add the onion and stir fry until golden in color.tip in paneer and fry until light golden.now tip in greenpeas,mushrooms and after a min red chili pd,salt.add the capsicum and then the rice.mix well.fry for another 2 min and turn off.

IVYGOURD WITH CHICKPEA FLOUR

required:oil-1 tbsp,mustard seeds-1 tsp,saunf-1/4 th tsp,dry red chilli-1 broken,curry leaves-1sprig,onion-finely chopped-3 tbsp,ginger&garlic paste-1/4 th tsp,turmeric pd-1/4 th tsp,green chillies-3 slit,ivygourd-3/4 th kg,salt-according to taste,pepper pd-1 tsp,chickpea flour-2 tbsp
method
chop the ivy gourd in thin and round slices.heat the oil in a pan and pop the mustards.now tip in dry red chili,saunf.add the onions,curry leaves,green chillies,turmeric pd,salt together into the pan;after the red chilli changes color.add the ginger&garlic paste after the onion sweats.after a min tip in the ivy gourd and mix well.tip in pepper pd and adjust the salt.keep frying on medium flame.after the ivy gourd becomes light brown tip in the chickpea flour and mix well without any lumps.turn off after 2 min.

MY CLICKS

EGGPLANT WITH EGG

MY CLICKS

required:baby eggplants-2 diced in cubes,oil-2 tbsp,onion-1 big& finely chopped,cumin seeds-1 tsp,curry leaves-1 sprig,turmeric pd-1/4 th tsp,salt-according to taste,eggs-5,garlic chilli pd-1 heaped tsp,garam masala pd-1 tsp
method
dice the eggplants and put them in salted water.heat the oil and tip in onions,cumin seeds,turmeric pd,curry leaves together.after a min squeeze out the water from the eggplant and add eggplant to the pan.stir fry until the eggplant is cooked and soft.now break the eggs and add them one by one.after a min,tip in salt.when the eggs are done tip in the garam masala pd,garlic chilli pd and mix well.

SPINACH WITH COCONUT

MY CLICKS

required:spinach-1 big bunch,coconut-1/2,oil-1 tbsp,mustard seeds-1 tsp,uraddal-1 tsp,turmeric pd-1/4th tsp,salt-according to taste,garlic chilli pd-1 heaped tsp

method

cut the coconut into pieces and put these pieces in a mixie jar.with the help of whipper button grate it.chop the spinach after washing nicely.the stems also can be used.heat the oil and pop the mustard seeds on medium flame.tip in uraddal and then turmeric pd.when the dal is light golden in color,add the spinach and fry.after a min add the grated coconut also to the pan.fry for 2-3 min.tip in salt and finally garlic chilli pd.mix well.

POTATO CURRY FOR POORI

required:potatoes-3,water-to boil potatoes,oil-1 tbsp,mustard seeds-1/2 tsp,cumin seeds-1 tsp,onion-1 big,curry leaves-1 sprig,green chillies-5 or 6 slit,turmeric pd-1/4 th tsp,salt-according to taste,water-1/4 th cup,milk-3/4th cup,chickpea flour-1/2 tsp
method 
wash and dice the potaoes in two equal parts and put them in a pressure cooker.immerse them in sufficient water and cook for 1 whistle.drain in a colander after pressure goes down.after they cool down,peel.mash the potatoes lightly with hand
heat the oil in the same cooker and tip in the mustard seeds.when they pop; tip in cumin seeds,onion,turmeric pd,green chillies,curry leaves together.after the onion sweats add the potato and fry for a min.now add water and cook for three more min on low flame.mix cold milk with chickpea flour  nicely so that there are no lumps. pour this into the potato mixture.cook for a min on low flame and turn off

MY CLICKS

MAGGI WITH VEGETABLES

MY CLICKS

required:maggi-3 single packs,oil-1 tbsp,onion-1 small,baby carrots-1 handful,capsicum-1/2,frozen green peas-1/2 cup,basil-4 or 5 leaves chopped,green chillies-4 slit,salt-1/4 th tsp,water-1&1/2 to 2 lt
method
thinly slice the onion,carrots,capsicum.put the green peas in boiling water for a min or two until soft.with a slotted spoon remove the green peas to a plate.break the maggi and put in the same water with a tsp of oil.after boiling for 2 min drain the maggi.
heat the oil in a wok or a non-stick pan.tip in the onion,green chillies,carrots,green peas together and stir fry.after a min add the capsicum,basil,maggi seasoning,salt. mix nicely and add the noodles.stir fry for a min and turn off.

DAL TADKA

required:toordal-1&1/2 cups,salt-according to taste,butter-2 tbsp,red chilli pd-1&1/2 tsp,cumin seeds-1 tsp,turmeric pd-1/4 th tsp,onion-1 small,tomato-1 small[sour variety],ginger-1" piece,garlic-3 cloves,roasted cumin pd-1/4 th tsp,coriander pd-1 tsp,water-4 cups
method
dry roast the dal on medium flame for 2 min.now wash the dal and soak in double the quantity of water for 10 min.cook the dal along with water in a pressure cooker for 1 whistle.after the pressure comes down,open the lid and pour the remaining water.cook for another 5 min.meanwhile grind onion,tomato,ginger,garlic together in a mixie jar.
heat the butter in a pan and add the cumin seeds,red chili pd.add the ground paste immediately.now tip in turmeric pd,coriander pd,cumin pd and fry until the oil appears on the surface on medium flame.now pour the dal into the prepared tempering along with the water.adjust the salt.

MY CLICKS

IVY GOURD WITH MILK

MY CLICKS

required:ivygourd-1/2 kg chopped small,oil-1 tbsp,mustard seeds-1 tsp,cumin seeds-1 tsp,curry leaves-1 sprig,turmeric pd-1/4 th tsp,onion-1 small finely chopped,salt-according to taste,red chilli pd-1 tsp,milk-1 cup

method

heat the oil and pop the mustards.now tip in the onion,cumin seeds,curry leaves,turmeric pd and fry

on a medium flame.when the onion sweats add the ivygourd,salt and mix nicely.cover until the vegetable is soft.keep mixing at regular intervals and add red chilli pd while keeping it covered.lastly add milk and turn off before it starts splitting.

YELLOW CUCUMBER CHUTNEY

required:cucumber-2 small,dry red chillies-13,oil-4 tsp,tamarind-small lemon size,cumin seeds-1/2 tsp,hing or asafoetida-2 pinches,turmeric powder-a pinch,salt-according to taste,garlic cloves-2,mustard seeds-1/2 tsp,curry leaves-2 sprigs,uraddal-1 tsp,chanadal-1 tsp
method
dice the cucumber in small cubes after peeling.remove the seeds if they are bitter.heat a pan with oil and fry dry red chillies,mustard seeds,hing until they change colour.next add uraddal,chanadal,curry leaves,turmeric pd to the pan and fry.turn off when the dals are light golden.when the tempering comes to room temperature grind in a mixer jar with garlic cloves,tamarind.add 1/4th of the cucumber to the mixie jar and grind again.mix this with the remaining cucumber.add the salt.

MY CLICKS

SEMIYA UPMA

required:vermicelli-1 coffee mug,oil-1tbsp,mustard seeds-1 tsp,uraddal-2 tsp,chanadal-1 tsp,cashews-1 tbsp,onion-1 small& sliced thin,green chillies-4 or 5 slit lengthwise,curry leaves-1 sprig,ginger 1" piece-finely chopped,salt-according to taste,water-1&1/2 lt to boil vermicelli
method
boil the water and when it starts bubbling away put the vermicelli in it.keep boiling for less little less than 2 min and turn off.immediately strain the vermicelli and run cold water on it.apply a tsp of oil on the vermicelli so that it doesn't stick.
take a non stick pan and heat the oil in a medium flame.tip in the mustards,chanadal,uraddal one after the other.when they change color tip in cashews.when they turn light golden add onion,green chillies,ginger,curry leaves,salt.fry until the onion sweats and add salt.lastly add vermicelli and mix nicely.adjust the salt if required.

MY CLICKS

KALE FRY

required-1 bunch of kale,oil-1 tbsp,mustard seeds-1 tsp,dry red chillies-2 broken,uraddal-1 tsp,chanadal-1 tsp,curry leaves-1 sprig,onion-1 small finely chopped,turmeric pd-1/4 th tsp,green chillies-2 slit,salt-according to taste,garlic chilli pd-1 tsp

method
seperate the kale leaves from the stem.chop the leaves finely after washing.
heat up the oil and prepare the tempering.tip in mustard seeds and then dry red chillies.immediately add uraddal,chanadal,curry leaves.when they change color tip in the onion,turmeric pd,green chillies,salt and fry on medium heat.
when the onion is light golden in color put the kale into the pan.fry on medium heat for 7-8 min.adjust the salt and turn off after 3 min.lastly add garlic chilli pd and mix nicely.

CABBAGE CHANADAL FRY

required:oil-1 tbsp,mustard seeds-1 tsp,uraddal-1 tsp,onion-1 small finely chopped,ginger grated-1 tsp,green chillies-6-7,turmeric pd-1/4 th tsp,chanadal-1/2  cup,curry leaves-1 sprig,cabbage-1 medium,salt-according to taste,garlic chilli pd-1/2 th tsp
method
soak chanadal in water for 30 min.meanwhile grate cabbage and keep it aside.alternately cabbage chunks can be put in the food processor and chopped into small pieces.

MY CLICKS

heat the oil and tip in mustard seeds,uraddal.when they change color tip in onion,green chillies,curry leaves,turmeric pd.fry on a medium flame until the onion is light golden and then add ginger.after few seconds tip in drained chanadal,cabbage,salt and cover for a min.remove the cover and fry for some more time until the chanadal is soft.lastly add garlic chilli pd and mix nicely before turning off.

SPICY PUFFED RICE

MY CLICKS

required:1 medium bowl -puffed rice,red chilli pd-3 pinches,garlic crushed-2 cloves,salt-1 pinch,oil-2 tsp

method

heat the oil and add the garlic.when the garlic turns light golden, tip in the puffed rice,salt,red chilli pd.mix nicely on medium heat and turn off after 2 min.store in an airtight container after it comes to room temperature.

BEANS STIR-FRY

MY CLICKS

required:beans-1 handful,oil-1 tsp,salt-1 pinch,black pepper pd-2 pinches,garlic cloves chopped fine-2

method

when the oil is warm add the garlic to the non stick pan.after 2 sec increase the heat and tip in the beans.also tip in salt,pepper pd.stir fry 

and turn off after a min.

BISI BELE BATH

required:toordal-3/4th cup,sona masoori rice-1 cup,water-1&1/2 cups to cook the dal and 3 cups to cook the rice,mtr bisibele bath powder-1&1/2 tbsp,desiccated coconut-1&1/2 tbsp,salt-according to taste,tamarind paste-1 tbsp,turmeric pd-1/4th tsp,oil-1 tbsp,mixed vegetables[green beans-6 or 7 ends removed and diagonally cut,carrots-1 diced to medium pieces,green peas-1 handful;tomato-1 small-chopped],water-3 to 4 cups
for tempering:ghee-2 tbsp,mustard seeds-1 tsp,asafoetida-3 pinches,curry leaves-2 sprigs,cashews-few
method
wash rice and dal separately. cook the rice in a rice cooker.cook the dal in a pressure cooker.meanwhile cut the mixed vegetables and keep.
heat a pan with oil and fry the mixed vegetables for a min and add water to cook.while the vegetables are cooked add turmeric pd,desiccated coconut,salt,mtr bisibele bath pd,tamarind paste
mash the dal and add rice to it.now to this mix add the cooked vegetables along with water.adjust the seasoning and then prepare the tempering.serve with papad

MY CLICKS

CHICKEN TENDERS WITH MOZARELLA CHEESE

MY CLICKS

required:boneless chicken from thigh-1.1 lb or 1/2 kg,salt,white pepper pd,bread crumbs-to coat,mixed herbs-1 tsp,oil-1 tbsp,mustard sauce-1 tbsp,egg-1,lemon-1,maida-to dust,oil-to deep fry,mozzarella cheese-to sprinkle on top

method

cut the chicken in rectangular shape.the chicken pieces should not be very thick.add white pepper pd,salt,mustard sauce,oil,egg,herbs,lemon juice and marinate the chicken for 10-15 min. put maida in a plate and breadcrumbs in another plate.heat the oil on medium flame.roll the chicken pieces in maida and then pat them down with breadcrumbs on all sides nicely.deep fry on medium heat.lastly sprinkle cheese.

QUICK KHOVA

required:mava/milk powder-1 glass,sweetened condensed milk-1/2 glass,melted ghee
method
mix the mava powder and condensed milk together in a microwave oven proof dish.put the dish inside the oven for 10 to 15 sec.take it out and mix well.put the dish back into the oven and again keep it for 10 to 15 sec.remove the dish and  mix it again.check and see if soft pedas can be formed by taking very little of this mixture in hand.the whole process takes less than a min.apply ghee to the palm and make pedas.

MY CLICKS

IVYGOURD CHUTNEY

required:ivygourd-1/2 kg,oil-2 tbsp,dry red chillies-20,salt-1 tsp or according to taste,turmeric pd-2 pinches,garlic cloves-3,cumin seeds-1 tsp,tamarind paste-2 tsp
for tempering:mustard seeds-1 tsp,garlic crushed-1 clove,uraddal-1 tsp,chanadal-1 tsp,curry leaves-1 sprig
method
cut the ivy gourd into small pieces and saute in half the oil until the color is changed to light brown and it becomes soft.remove and put in a plate.in the same pan fry the dry red chillies and turn off.when the chillies come to room temperature, grind the chillies,cumin seeds in a mixie jar.put the turmeric pd,tamarind paste,garlic,salt into the jar and grind again.lastly put the fried ivy gourd and grind very lightly.
prepare the tempering with the above items and mix with the chutney.

MY CLICKS

CHICKEN POPCORN

required:boneless chicken-2 handfuls,black pepper pd-1&1/2 tsp,salt-3/4 th tsp, red chilli pd-1 tsp,dry garlic pd-1 tsp,italian bread crumbs-as required,egg-1,maida-3 tsp,cornflour-3 tsp,oil-for deep frying
method
remove the fat if any from the chicken with the help of a scissors and cut the chicken into very small
pieces.wash the chicken and marinate with pepper pd,salt,red chilli pd,dry garlic pd for 10 min.heat up the oil on a low flame.
after 10 min of marination break open the egg and add to the chicken.mix well and then add maida,cornflour.also put the breadcrumbs in a plate.when the oil is ready take the chicken pieces and roll them nicely in breadcrumbs and deep fry on a medium flame.

MY CLICKS

RIDGEGOURD CHANADAL CURRY

required:ridgegourd-2 medium sized,chanadal-1 handful,oil-1 tbsp,mustard seeds-1 tsp,cumin seeds-1 tsp,curry leaves-1 sprig,onion-1 small finely chopped,red chili pd-1 tsp,turmeric pd-1/4 th tsp,water-1 cup,ginger&garlic paste-1/2 tsp,garam masala pd-1/2 tsp
method
soak a handful of chanadal for 20 min after washing nicely.peel the ridge gourd and cut into small pieces.
heat the oil in a pressure cooker.tip in the mustard seeds.when they pop,tip in cumin seeds,curry leaves,onion.when the onion sweats add ginger&garlic paste,chanadal and mix nicely.after a minute add the ridge gourd.now tip in red chilli pd,salt and turmeric pd.mix nicely and pour water.close the cooker and pressure cook for 1 whistle on high flame.after pressure goes down open and cook on high flame if more water is left.lastly add garam masala pd.

MY CLICKS

CAULIFLOWER CAPSICUM FRY

required:cauliflower-1,capsicum-1,oil-1 tbsp,cumin seeds-1/2 tsp,curry leaves-1 sprig,salt-according to taste,red chili pd-1 tsp,turmeric pd-1/4th tsp,coriander pd-1&1/2  tsp,grated ginger-1&1/2 tsp
method

separate the flowerettes put them in salted water for 10 min.drain and cut them in very small pieces .dice the capsicum in small cubes.heat the oil and put the cumin seeds,curry leaves in it.when they crackle,tip in the ginger,flowerettes and sauté for 2 min.now reduce the flame and add the red chili pd,coriander pd,turmeric pd,salt and fry further for another 4 min.add the capsicum and salt and mix well.turn off after 2 min.

MY CLICKS

GONGURA RICE

required:gongura-2 big bunches or boiled paste-4 tbsp,oil-2 tbsp,dry red chillies-2,mustard seeds-2 tsp,uraddal-2 tsp,chanadal-1 tsp,salt-1 tsp,dry roasted peanuts-2 tbsp,curry leaves-2 sprigs,green chillies-15 slit,uncooked rice-1&1/2 cups,turmeric pd-1/4 th tsp
method
seperate the gongura leaves from stems.put the leaves in a vessel and cover the vessel.put the vessel on low flame and when the leaves change color,let them cool and make a paste in a blender.this paste can be stored in the friz for 5-6 days.wash and cook the rice.let the rice come to room temperature.
make a tempering with oil,mustard seeds,uraddal,chanadal,dry red chillies,peanuts,curry leaves,turmeric pd,green chillies.add all ingredients one by one and when they change color add the rice and mix well.adjust the salt.

MY CLICKS

MUSHROOM CHETTINADU

required:oil-3 tbsp,mushrooms-500 g washed and cut,onion-1 big finely chopped,saunf-1/4 th tsp,tomato-1 small finely chopped,salt-according to taste,coriander leaves-1 small bunch
for the paste:dry red chillies-8,coriander seeds-2 tsp,coconut-1/2 part and grated,uraddal-2 tsp,chanadal-2 tsp,cinnamon-1 small piece,cashews-4 to 5,saunf-1 tsp,cloves-3,black cardamom-1,mace-1 small piece,curry leaves-2 sprigs,turmeric pd-1/4 tsp,tomato-1 small,ginger&garlic paste- 3 tsp,water-2 cups
method
for the paste: take 2 tsp oil in a pan and fry dry red chillies,coriander seeds,uraddal,chanadal,cinnamon,saunf,cloves,black cardamom,mace together on medium heat.when they change color tip in curry leaves,coconut.fry until the coconut is light golden.turn off and add cashews.grind all these together without adding water. when this becomes a smooth powder add the tomato and water and grind again in a mixie jar.the paste is ready.
now in the same pan heat up the remaining oil and add saunf.when it splutters, tip in the onion and fry until light golden.next add the chopped tomato and fry until the oil appears on the surface.add the chopped mushrooms and fry for 3 min on high flame.now add the ground paste to this and let it cook covered until the oil appears on the surface again.add salt.lastly add chopped coriander and mix well

MY CLICKS

SWEETPOTATO PAYASAM

required:sweetpotato-1 grated,milk-3 cups,cardamom powder-2 pinches,cane sugar-2 heaped tsp,ghee-2 tsp

MY CLICKS

method
grate the sweet potato.heat a thick bottomed pan and in the medium flame,fry the sweet potato in the ghee for 2 min.now pour the milk and let it boil for some 15 min until it reduces to three-fourth of the quantity. finally add sugar and cardamom powder and mix well.

KHOVA

MY CLICKS

required:whole milk-1&1/2 lt,cane sugar-4 or 5 heaped tsp,ghee-1 tbsp

method
pour milk in a heavy bottomed vessel and keep stirring for about an hour on a medium flame to high flame.take care to see that the mixture doesn't stick to the bottom while stirring.add sugar when the milk is reduced to half the quantity.when it looks like chapathi dough turn off.let it cool for a little while.when the mixture is 

warm,knead the mixture until it's smooth.dip the fingers in melted ghee to make pedas.

RICE UPMA

required:oil-1 tbsp,dry red chili -1 broken,mustard seeds-1 tsp,uraddal-1 tsp,chanadal-1 tsp,raw peanuts-2 tbsp,onion sliced thin-1 small,green chillies-5 chopped fine,curry leaves-2 sprigs,salt-according to taste,cooked rice-1big bowl
method
heat up the oil and tip in the mustard seeds, dry red chilli.when they pop add the uraddal,chanadal. when the dal turns light golden in color, add the peanuts and fry on a medium flame.now tip in the onion,green chillies,curry leaves and salt.after the onion is light golden, add the rice and mix.this can be prepared with left over rice.

MY CLICKS

CREAMY AVACADO DEVILLED EGGS

required:eggs-6,avacado-1,garlic powder-2 pinches,siracha sauce-1/2 tsp,sourcream-1 tbsp,salt-according to taste,lemon juice-1/2 lemon

MY CLICKS

method
boil the eggs for half an hour.drain the water and fill cold water so that the eggs will stop cooking.half the eggs lengthwise carefully with a knife and remove the yolks in a bowl.place the whites in a serving plate.
peel and mash the avacado.now prepare a mix with the avocado,garlic powder,siracha sauce,sour cream,salt,lemon juice.take the mixture with a spoon and fill up the egg whites with a piping bag or a spoon.put a coriander leaf on top.    

BLUEBERRY LASSI

required:blueberries-1 cup,thin buttermilk-2 cups,honey-as per requirement
method
blend all of them together and strain.serve immediately or mix nicely before serving.

MY CLICKS

TURKEY MEAT BALLS

required:turkey ground-700 g,salt-3/4 th tsp,egg-1,coriander-small bunch chopped,finely chopped onion-1/2 cup, finely chopped garlic cloves-1&1/2 tsp,ginger-3 tsp finely chopped,bread crumbs-enough to shape into balls,shahjeera-1 tsp,oil-to shallow fry,green chillies-5 finely chopped,red chilli pd-1 tsp,carom seeds powder-1/4 tsp[optional],turmeric pd-1/4 th tsp
method
put the ground turkey in a mixing bowl.fry the onion, shahjeera,green chillies,ginger,garlic in little oil for a min.add this to the turkey.tip in the egg,coriander,red chili pd,turmeric pd,carom seeds powder,salt.mix everything together and shape into balls with the help of bread crumbs.shallow fry them in oil.

MY CLICKS