EGG DAL TADKA

required:oil-1tbsp,melted ghee-1 tbsp,onion-1 medium finely chopped,tomato -1 big and sour finely chopped,cumin seeds-1 tsp,green chillies-2 slit,ginger&garlic paste,turmeric pd-1/4 th tsp,red chilli pd-1&1/2 tsp,salt-according to taste,coriander pd-2 tsp,moongdal-1 cup,water-5 cups,eggs-2
method
wash and soak the moongdal for 2 hours in water.drain and cook the moongdal with 2 cups of water in a pressure cooker for 3 whistles.the water in which the dal is soaked can be used for boiling the dal.meanwhile heat the pan and add a tsp of oil to scramble the eggs.add a pinch of salt to the eggs.remove the scrambled eggs onto a plate when they are still soft.
heat the oil and ghee together.tip in the onions along with cumin seeds and green chillies.when the onions are light brown in colour,add the ginger&garlic paste.fry the ginger&garlic paste further for a min.then add the turmeric pd,tomato,coriander pd,red chilli pd and fry until the oil appears on the surface.now add the cooked moongdal along with water. if required add some boiled water to adjust the consistency.mix everything nicely.check the spices.put the egg on top.serve with roti.

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RAGI DOSA

required:ragi flour-4 cups,uraddal-1 cup,riceflour-1 cup,salt,water-to make batter,oil-to make dosa's
method
wash and soak the uraddal for 4 hours. later grind to a smooth batter with enough water.put the batter in a bowl and mix with ragiflour,riceflour.then add enough water to make it a thick batter.leave the batter to ferment for 5-6 hours or until it is fluffy.then make dosa's like the normal dosas.

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NUVVULA POORNALU

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required:sesame laddu's,dosa batter-to coat,oil-to deep fry
required to make laddu's: 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 mix them both to make laddu's.
dip these laddu's in dosa batter and deep fry.the batter should be and it should be slightly salted.

EGGPLANT WITH CHICKPEA FLOUR

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required:eggplants-1/2 kg round and medium purple,oil-1&1/2 tbsp,cumin seeds-1/2 tsp,onion-1 medium finely chopped,salt-according to taste,red chilli pd-1&1/2 tsp,chickpea flour or senagapindi-2tbsp

method
wash and dice the eggplants and put them in salted water.heat the oil and tip in the cumin seeds along the onions.fry till the onions sweat.next squeeze the water from the eggplants and add the eggplants or brinjal to the pan along with the salt.the flame should be high initially for 2 to 3 minutes and the eggplants should be covered.check in between and  toss the brinjal.later open the lid and add red chilli pd and fry further until the eggplant is little soft.now sprinkle the chickpea flour and mix without any lumps.fry until the raw smell of the flour disappears and serve with rice.

FRIED CHICKEN

required:chicken breast piece-1,egg-1,lemon juice-4 to 5 drops,ginger&garlic paste-1/2 tsp,bread crumbs-to coat,cumin pd-1/4th tsp,salt-according to taste,red chilli pd-1/2 tsp,oil-to deep fry
method
take the breast piece of the chicken and cut like thick fingers.marinate the chicken with pepper pd,lemon juice,red chilli pd,cumin pd,ginger&garlic paste,salt for 10 minutes.beat the egg in a seperate vessel and keep.take each piece of the marinated chicken to dip in the egg and roll in bread crumbs.deep fry.

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CHICKEN PAKODA

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required:chicken breasts-2 cut in small cubes,coriander chopped-few leaves,onion-1 small finely chopped,green chillies-4 finely chopped,ginger&garlic paste-1&1/2 tsp,turmeric pd-2 pinches,red chilli pd-1 tsp,salt-according to taste,1 tbsp-riceflour,3 tbsp-chickpea flour,lemon juice-few drops,coriander seeds-1 tsp,cumin seeds-1/2 tsp,garam masala pd-1/4 th tsp,carom seeds-1/2 tsp,oil-to deep fry

method
grind the coriander seeds coarsely.also grind the cumin seeds coarsely.mix all the above ingredients and marinate for half an hour.meanwhile heat up the oil nicely and later reduce the flame and deep fry on medium
heat

MOONGDAL AND BROCCOLI FRY

required:oil-1&1/2 tbsp,mustard seeds-1 tsp,uraddal-1 tsp,chanadal-1/2 tsp,turmeric pd-1/4 th tsp,broccoli-1,moongdal-3/4 th cup,salt-according to taste,curry leaves-1 sprig,garlic chilli pd-1 tsp
method
tear the broccoli into florets.wash and cook the moongdal until soft in a seperate vessel and drain.blanch the broccoli.heat a pan with oil.tip in the mustard seeds,uraddal,chanadal.when the mustards crackle add the curry leaves,boiled moongdal,broccoli,turmeric pd.fry on a medium flame and lastly add salt,garlic chilli pd

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FISH CUTLETS

required:boneless&skinless fish steamed-1 bowl,bay leaves-2,potatoes boiled-1/2 bowl,salt-according to taste,coriander seeds-1/2 tsp,turmeric pd-1/4 th tsp,cumin seeds-1/2 tsp,finely chopped onion-1/4 th bowl,red chilli pd-1/2 tsp,green chillies-3 or 4 finely chopped,ginger&garlic paste-1 tsp,garam masala-1/2 tsp,coriander leaves-few finely chopped,mint leaves-few finely chopped,eggs-2,italian bread crumbs or any other readymade bread crumbs-to coat
method
cook the potatoes for 1 or 2 whistles in a pressure cooker.drain the potatoes after pressure comes down,  peel and mash them.grind coriander seeds and cumin seeds together in a coffee grinder to powder them.microwave the fish with bay leaves for 5 min and then remove the leaves and throw them away.squeeze out any water from the fish and mash it.put it in a bowl.
now combine fish,potatoes,salt,coriander pd,cumin pd,turmeric pd,onion,red chilli pd,garam masala,ginger&garlic paste,coriander leaves,green chillies,mint leaves.beat the eggs in a bowl.put the bread crumbs in a small plate.now make patties out of the fish mixture.each patty should be dipped in the egg
and coated with the bread crumbs.shallow fry them.

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EGGPLANT FRITTERS

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required:egg plant-1 big,salt,red chilli pd,turmeric pd,oil-to deep fry,riceflour-to dust or coat
method
cut the discs from the eggplant.the discs should not be very thin or very thick.arrange these discs on a plate.on one disc sprinkle a pinch of salt,2 pinches of red chilli pd and a pinch of turmeric pd.rub and coat these discs nicely with the powders on both sides.keep them aside for 2-3 min.just before frying,coat the discs with riceflour on both the sides.heat the oil and deep fry.serve them immediately.

EGG DIP FOR CRACKERS

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required:boiled eggs-cut them in small pieces with the yellows,jamaica me sweet hot&crazy sauce-to mix with eggs,any multi grain crackers with sesame seeds or plain crackers
method
mix the boiled eggs with the sauce and serve as a dip for the crackers

PANEER SALSA

required: paneer cubes-200g,finely chopped onions-2 tsp,tomatoes-2 big finely chopped,ginger-very small piece finely chopped,green chilli-1 finely chopped,mint-2 leaves chopped,coriander leaves-few chopped,salt-according to taste,black pepper-1/2  tsp,red chilli pd to sprinkle,lime juice-few drops,roatsed jeera pd-1 tsp.
method
mix everything with hand except for the paneer. lastly add paneer and sprinkle some red chilli pd.serve immediately as a starter.alternatively the paneer pieces can be arranged on a plate and the tomato mixture can be served as a topping

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CRISPY PANEER

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required:paneer or cottage cheese-200 g diced in small cubes,maida-2 tbsp,riceflour-1 tbsp,g&g paste-1 tsp,black pepper pd-1 tsp,coriander seeds powdered coarsely-1&1/2 tsp,turmeric pd-1/4 th tsp,green chillies-5 finely chopped,coriander-few leaves chopped,mint leaves-3 leaves,salt-according to taste,garam masala-less than 1/4 th tsp,curry leaves-few chopped,oil-to deep fry
method
mix all the above ingredients and sprinkle little water to coat the maida and riceflour on the paneer.check the salt and deep fry in oil.

RASBERRY ICEPOPS

required:rasberries-4 cups,cane sugar-3/4 th cup ,mint leaves chopped-1 tbsp,water-1 cup

method

puree rasberries in a blender,strain puree and discard solids.heat water,sugar,mint leaves in a small sauce pan over medium heat until sugar dissolves.stir mint syrup into puree.pour puree into the molds and freeze

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BRUSSEL SPROUTS FRY

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required:oil-1 tbsp,mustard seeds-1 tsp,uraddal-1tsp,turmeric pd-1/4 th tsp,onion-1 medium,curry leaves-1 sprig,brussel sprouts-1/2 kg,salt-according to taste,garlic chilli pd-1 tsp,sesame and roasted chanadal pd[karappodi]-2 tsp

method

wash the brussel sprouts and put them in a food processer to shred them.heat the oil and tip in  the mustard seeds,uraddal.when the mustards pop add the onions,turmeric pd,curry leaves to the pan and stirfry.when the onions turn light golden then put the shredded sprouts,salt and cover for 2 to 3 min on a medium flame.later open the lid and  fry for another 2 to 3  min.lastly add karappodi and garlic chilli pd.mix nicely and turn off.serve with rice.

DOSA WITH RICEFLOUR

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required:uraddal-1 cup,riceflour-2 cups,salt-according to taste,water-to soak and to make batter,oil-to fry
method
soak the uraddal for 3-4 hours after washing it nicely.also soak the riceflour in enough water to make a thin paste.grind the uraddal into a smooth batter and  remove to a vessel.mix the riceflour paste with the 
uraddal batter.add enough salt.no fermentation is required for these dosa's.take a non stick dosa pan and heat it up nicely and make a thick dosa.pour oil around the dosa. flip to the other side and cook again.

TOMATO RASAM WITH COCONUT MILK

required:turmeric pd-1 pinch,slit green chillies-5 or 6,coconut-1/2 portion grated,tomatoes-2 big,salt-according to taste,tamarind paste-1/2 tsp[optional if tomatoes are not sour],coriander leaves-few chopped,water-5 to 6 cups
tempering:oil-2 tsp,garlic cloves-1,mustard seeds-1 tsp,cumin seeds-1/2 tsp,curry leaves-1 sprig
method
grind the chopped tomatoes and strain the juice.grind the grated coconut with half the water and strain to get the thick coconut milk.put the grated coconut back in the blender and pour the remaining water and grind again to get the thin milk.strain again.now mix the tomato juice,coconut milk,green chillies,turmeric pd,salt and boil this for about 15-20  min on medium flame until the raw smell of the coconut disappears.add the coriander leaves lastly.
prepare the tempering and pour into the rasam.mix nicely.serve with rice.

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TOMATO PEANUT CHUTNEY

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required:peanuts-1 cup,garlic cloves-2,salt-according to taste,cumin seeds-1/2 tsp,green chillies-6,tamarind paste-1/4 th tsp[optional if tomato is not sour],tomato-1 big chopped,oil-2 tsp,water-for chutney consistency

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

method

dry roast the peanuts and peel them when warm.in the same pan add oil and fry the tomato and green chillies.when the oil appears on the surface of tomatoes,turn off.now grind peanuts,green chillies,tomato,cumin seeds,salt,garlic cloves,tamarind paste together.later add water to this mix and grind to adjust the consistency.
prepare the tempering and mix this in the chutney.serve thic chutney with dosa,idli,pesarattu and vada

MUSHROOM PEPPER FRY

required:mushrooms-250 g,oil-3 tsp,onion-2 tsp finely chopped,turmeric pd-a pinch,ginger&garlic paste-1/4 th tsp,black pepper pd-1/2 tsp,green chillies-1 finely chopped,salt-according to taste,coriander-few leaves chopped,lime juice-few drops

method
wash the mushrooms and dice them.add little oil and stirfry the mushrooms on high flame until the water from the mushrooms dries up.remove the mushrooms to a plate.in the same pan add little oil if necessary and then add onion,green chilli,turmeric pd and salt.when the onion is light golden in colour add ginger&garlic paste.after a min,tip the mushrooms back into the pan and mix everything.adjust the salt.add the black pepper pd and stirfry for another 2 to 3 min.turn off and add coriander leaves,lime juice.mix nicely.

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AVACADO CHUTNEY

required:avacados-2 green in colour,cumin seeds-1/2 tsp,green chillies-10 to 12,garlic cloves-2,salt-according to taste,oil to fry green chillies-1 tsp,tamarind paste-1/2 tsp[or lemon juice]
tempering:oil-2 tsp,mustard seeds-1/2 tsp,uraddal-1/2 tsp,chanadal-1/2 tsp,curry leaves-1 sprig
method
cover and fry the green chillies in a vessel on a low flame.peel the avacados and deseed them.dice them and put them in a food processor them along with fried green chillies,garlic,cumin seeds,salt,tamarind paste.tempering is optional.

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