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.

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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