VANKAYA PAKODI KURA

MY CLICKS

required:
eggplant or vankaya-3/4 th kg cut in even sized pieces,coriander leaves- chopped
for pakoda:onion-1 large sliced thin and halved,green chillies-3 slit and halved,cumin seeds-1/2 tsp,ghee-1/2 tsp,chickpea flour-4 handfuls,salt-according to taste,water- just enough to bind the onions with chickpea flour
for tempering:oil-very little,dry red chillies-2 broken,mustard seeds-1/2  tsp,curry leaves-2 sprigs,onion-finely chopped medium size,salt-according to taste,red chilli pd-1 tsp,turmeric pd-a pinch
method
deep fry the brinjal or auberjine and remove to an absorbent paper.make pakoda with the ingredients listed under pakoda in the same oil and remove them to an absorbent paper.
in a pan add a tsp of oil and tip in mustard seeds,dry red chillies.when they pop add the curry leaves,onion,turmeric pd and fry until the onions sweat and turn soft.now tip in the pakodas,eggplant and mix well.add some red chilli pd and salt to season the eggplant and mix well.lastly add coriander and turn off

SPONGE DOSA

MY CLICKS

required:sona masoori rice-4 cups,skinned uraddal whole-1/2 cup,sabudana or tapioca pearls-1/2 cup,poha or flattened rice-1 cup,salt-according to taste,methi or fenugreek seeds-1/2 tsp,water-to grind and soak,oil-1/2 tsp per dosa
method
wash and soak uraddal,sabudana,rice,poha for 6-7 hours in enough water.grind them together in a wet grinder with water to get a smooth dosa like batter.add enough salt and leave this to ferment overnight or for 7 hours.later nicely mix the batter
then take a nonstick tawa and heat it up.pour this 3 ladles of this  batter onto the tawa and keep it covered .wait for the batter to firm up a little to add oil around the dosa and cover again.cook until the bottom part turns golden and remove to a plate

RAW BANANA WITH TOMATO CURRY

required:oil-1 tbsp,mustard seeds-1/2 tsp,cumin seeds-1/2 tsp,curry leaves-1 sprig,onion-finely chopped-2 tbsp,tomatoes-2 medium size finely chopped,turmeric pd-1 pinch,red chilli pd-1/2 tsp,salt-according to taste,raw bananas-2 diced in cubes,water-2 cups
method
heat the oil in a pan and tip in mustard seeds.when they pop, tip in cumin seeds along with curry leaves,onions,turmeric pd,salt.when the onions turn light golden then add the tomatoes.saute for a min and then add raw banana, red chilli pd,water and mix well.cook covered on medium flame until the banana pieces turn soft.

MY CLICKS

METHI RICE

required:oil-1&1/2 tsp,cumin seeds-1 tsp,coriander-a small bunch,methi leaves-from a big bunch,green chillies-3,garlic cloves-2 or 3 cloves,salt-according to taste,sona masoori rice-1&1/2 cups,water-3 cups,fried cashews-few
method
cook rice with water in a pressure cooker and let it cool down.grind coriander[with stems],methi leaves,garlic cloves,green chillies.fry this paste in a pan along with cumin seeds until the oil resurfaces.add the cooked rice and tip in salt,cashews and mix well.

MY CLICKS

CARROT SALAD

required:carrots-3 nos medium size cut into spirals and blanched,peanuts-roasted and crushed coarsely-2 handfuls,salt-1/2 tsp,maple syrup-1 tsp,cinnamon pd-2 pinches,coriander-little leaves chopped,garlic -1 clove finely chopped,olive oil-2 tsp,cumin seeds-few dry roasted,lime juice-2 tsp,
method
mix limejuice,cinnamon pd,coriander,salt,maple syrup,garlic,cumin seeds,olive oil in a bowl.add the carrots to this and mix well.sprinkle some peanuts on top

MY CLICKS

RAW BANANA TIKKI

required:raw banana-2 nos cooked until soft and mashed,salt-according to taste,red chilli pd-1/4 th tsp,boiled and mashed green peas-2 tbsp,garam masala-a pinch,green chilli-1 finely chopped,turmeric pd-a pinch, chaat masala-2 pinches,oil-2 tbsp,coriander chopped-little
method
mix raw banana,green peas,salt,red chilli pd,garam masala,green chilli,turmeric pd and coriander well. shape the mixture to round and even sized patties.place them on an already heated pan and pour little oil around them.when they change colour flip and cook on the other side as well

MY CLICKS

CABBAGE MUTHIA OR STEAMED DUMPLINGS

MY CLICKS

required:grated cabbage-500 g,chickpeaflour or besan-5 tbsp,salt-to taste,red chilli pd-1 tsp,sugar-2 pinches,bombay rawa or sooji-5 tbsp,wheat flour-5 tbsp,curd-2 tsp,lemon juice-1 tbsp,salt-according to taste,ginger grated-2 tsp,turmeric pd-1/4 th tsp,oil-1 tbsp,coriander leaves-few chopped
for tempering:mustard seeds-1/2 tsp,sesame seeds-2 tsp,hing or asafoetida-2 pinches,green chillies-2 slit,curry leaves-1 sprig,grated coconut-2 tsp,oil-1 tbsp
method
mix cabbage along with chickpea flour,wheat flour,sooji,curd,salt,red chilli pd,grated ginger,turmeric pd,sugar,oil and lastly add eno.immediately shape them like big sausages and steam them on a greased plate for 30 min on medium flame.leave some gap between the dumplings for them to cook.after done and when the dumplings come to room temperature,cut them into even sized pieces.
prepare a tempering now by heating a pan with oil.pop the mustards and tip in some sesame seeds,green chillies,curry leaves,hing
put the dumplings into the tempering when sesame turn golden. saute and after a min add coconut and mix well.turn off and add lime juice,coriander.mix again.

RIDGEGOURD WITH PRAWNS

required:oil-2 tbsp,prawns-2 lb medium size,onion-1 large finely chopped,ridgegourd-3 nos peeled and chopped into small pieces,green chillies-3 slit,ginger&garlic paste-1 tbsp,turmeric pd-1/4 th tsp,red chilli pd-1 tsp,salt-according to taste,curry leaves-1 sprig,cloves-2,cardamom-1,cinnamon-1" piece,garam masala pd-3/4 th tsp,water-2 cups,coriander-fe leaves chopped
method
heat oil in a pan and tip in cloves,cardamom,cinnamon,onions,green chillies,turmeric pd,curry leaves.
when the onions are slightly brown,add the ginger&garlic paste and saute on medium flame until the raw smell disappears.next tip in the cleaned prawns,salt,red chilli pd and saute until the prawns change colour.now put the ridgegourd pieces and add water.cover until the ridgegourd softens and oil appears on top.lastly add garam masala pd, coriander and mix well

MY CLICKS

PEANUT BRITTLE OR PAKAM

required:4 cups peanuts,3 cups-jaggery,sugar-1 tbsp,ghee-2 tsp,water-3/4 th cup,ghee-3 tsp
method
fry the peanuts evenly in ghee and when warm remove the skin.discard the skin.grease an aluminium cake pan or a steel plate.put jaggery,sugar,water in a thick bottommed vessel and melt them.keep stirring continuously and when it thickens put the syrup to test.to test put a drop of syrup in  a small plate containing water.touch the syrup and check if the syrup is  stretching between two fingers.if it is stretching wait for few seconds and put another drop to check.when it is not stretching anymore,pour the peanuts into the syrup and mix well and immediately push this mixture onto a greased plate.after 10-15 min break the pieces and store in an airtight container.

MY CLICKS

CHAMADUMPALU OR COLCASIA PULUSU

required:chamadumpalu-6 nos big,onion-1 big chopped,turmeric pd-2 pinches,oil-1 tbsp,mustard seeds-1/4 th tsp,cumin seeds-1/2 tsp,tamarind paste-1&1/2 or 2 tsp,water-2 cups,salt-according to taste,red chilli pd-1/2 tsp,curry leaves-1 sprig,grated jaggery-3 tsp
method
boil the vegetable in water, in a pressure cooker for a whistle.drain,peel and slice them in roundels.
heat the oil  in a pan and crackle the mustards.tip in cumin seeds immediately along with onions,turmeric pd,curry leaves.sweat the onions and then add the vegetable and saute for a min.pour water with tamarind paste.add enough salt,red chilli pd and cook until the sauce thickens on medium flame.lastly add jaggery and turn off after a min

MY CLICKS

CARROT AND POTATO FRY

MY CLICKS

required:potatoes-1 large peeled and diced,carrots-2 medium peeled and diced,water-1 cup,salt-according to taste,turmeric pd-2 pinches,oil-1 tbsp,mustard seeds-1/4 th tsp,uraddal-1 /4th tsp,chanadal-1/4 th tsp,curry leaves-1 sprig,garlic chilli pd-1/2 th tsp

method

put the potatoes and carrots in a vessel and pour water into it.also add salt,turmeric pd and put the vessel on high flame until the water comes to a rolling boil.reduce the flame and let it simmer until the vegetables are cooked but not mushy and water is drained out.now heat a pan with oil and prepare the tempering with mustard seeds,uraddal,chanadal,curry leaves.tip in the veggies and saute them until they are slightly golden.finally add garlic chilli pd

POTATO AND EGG RICE

required:red chilli pd-1/2 tsp,garam masala pd-1/2 tsp,coriander chopped,eggs-6,cardamom-2,cloves-3,cinnamon-1" piece,ginger&garlic paste-2 tsp,sona masoori rice-2 cups,water 4 cups,blanched green peas-1/2 cup,potatoes-4 cut into small cubes,black pepper pd-1/2 tsp,green chillies-3 slit,onion-finely chopped -1 tbsp,oil-2 tbsp,salt-according to taste
method
cook the rice with water in a rice cooker or pressure cooker.heat very little oil and pour the eggs.after they are cooked remove to a plate.heat up the remaining oil and tip in cardamom,cloves,cinnamon,ginger&garlic paste and fry until the raw smell disappears.now tip in the onions,green chillies and fry until they sweat.add the potatoes,green peas and fry until there is a bite.now add the cooked rice into the pan along with salt,eggs,red chilli pd,garam masala pd,coriander

MY CLICKS

COUSCOUS WITH MUSHROOMS AND PEPPERS

required:oil-1&1/2 tbsp,mushrooms-300g diced,garlic cloves-2 finely chopped,green chilli-1 finely chopped,black pepper pd-1/2 tsp,salt-according to taste,bell peppers-green and red diced few pieces,couscous-2 cups,water-4 cups,spring onions greens-finely chopped
method
heat up the oil and tip in garlic,green chilli.when they change colour,tip in mushrooms and fry for two min on high flame.add peppers and stir fry for a min.pour water and add salt,pepper pd.when the water starts to boil add the couscous and cover until cooked,lastly add spring onions and mix well

SPRING ONION CHUTNEY

required:spring onions-2 bunches chopped,coriander-2 bunches choped along with stems,mint leaves-1 bunch,green chillies-4 or 5,garlic cloves-2,cumin seeds-1 /2 tsp,oil-1 tbsp,salt-according to taste,tamarind paste-1 tsp,turmeric pd-a pinch
for tempering:oil-2 tsp,dry red chilli-1 mustard seeds-1/4 th tsp,uraddal-1/4 th tsp,chanadal-1/4 th tsp,
curry leaves-2
method
fry the green chilies in oil and remove to a plate.in the same pan tip in all the leaves and fry until they turn soft.
in a mixie jar tip in cumin seeds,garlic,green chillies and grind.next add the leaves,tamarind paste,salt
and grind on the whipper mode.prepare the tempering and add to the chutney