CAPSICUM PEANUT FRY

required:capsicum or green bell pepper-2 diced into big cubes,oil-1/2 tbsp,mustard seeds-1/4 th tsp,uraddal-1/2 tsp,curry leaves-few,peanuts-3 or 4 tbsp roasted and coarsely ground,red chilli pd-1/2 tsp,salt-according to taste,turmeric pd-2 pinches
method
heat up the oil in a pan and tip in mustard seeds.now add uraddal,curry leaves,turmeric pd and wait until the dal turns slightly golden.tip in capsicum along with peanut pd,red chilli pd and fry until the peanut doesn't burn on moderate flame.lastly add salt and mix well

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CHEKKIDALU

required:4 cups riceflour,1 cup uraddal,water-2 glasses,carom seeds-2 tsp,salt-1 tsp or according to taste,oil-to deep fry,sesame seeds-1 tsp
method
soak the uraddal for 30 min and and cook in a pressure cooker with water for 3 whistles and turn off.grind the dal without adding any extra water.sieve the riceflour and to this flour add the salt,carom seeds,sesame seeds and the ground paste little by little until this forms a soft dough.start heating the oil in a frying pan.take two broad slotted spoons used for deep frying and oil them.using a design press ,press the dough onto the slotted spoons.when the oil is hot, put these slotted spoons along with the dough slowly into the oil and after the dough seperates from the spoon remove the spoons.fry them both sides

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ALMOND BURFI

required:sugar-1 cup,milk-1cup,almonds-1 cup,saffron-few strands,cardamom pd-2 pinches,melted ghee-6-8 tsp
soak the almonds overnight and peel.
alternatively put the almonds in hot boiling water and turn off the stove.put them in for 2 min and with a slotted spoon remove and put them in cold water.apply some pressure on the skin to peel.leave them to soak in normal water overnight.
in the morning grind them with milk and add to the pan.also add ground sugar,saffron,ghee at the same time and keep on moving the mixture around the pan until the mixture thickens and not sticking to the pan.apply some ghee to a parchment paper and leave this mixture to cool down on the paper.roll evenlywith a rolling pin after the mixture cools down completely.before doing so apply some ghee to the rolling pin.cut them in desired shapes and freeze them for sometime.this is good for 10 days and if stored in the refrigerator stays for a month

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TAPIOCA IN SWEET COCONUT CREAM

required:coconut milk-2 tins,tapioca-1/4 th cup,sugar-according to taste,ripe mango pieces-few,water-3 cups to cook tapioca
method
soak the tapioca for 10 min in water after washing for 2-3 times.put them in a microwave safe bowl and boil for about 7-8 min until soft.keep adding water if necessary while cooking.pour this into the heated coconut milk and add sugar.turn off and add mango only when serving.normal milk can also be replaced with one tin of coconut milk.

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GINGER CHICKEN

required:chicken-3/4 th kg with bones,bayleaf-1,onion-3/4 th large size chopped and pureed,oil-1 tbsp,ginger paste-1 tbsp,red chilli pd-1 tsp,thick tomato paste[canned]-1/2 tbsp,salt-according to taste,coriander leaves-little chopped,water-to cook-2 cups,turmeric pd-1/4 th tsp,roasted
coriander pd-1 tsp,roasted cumin pd-1/2 tsp,green chilli-1 slit
method
heat a pan with oil and tip in bayleaf.add onion puree,green chilli and  saute till light golden in colour.next add ginger paste and fry until the raw smell disappears.add the chicken and wait for 5 min.saute well and tip in salt,coriander pd,cumin pd,red chilli pd and then lastly add water.keep it covered on medium heat and when the chicken is almost cooked add the tomato paste and cook further.lastly add coriander.

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MUSHROOM AND MOONGDAL VADA

required:broken moongdal with skin-1&1/4 cups,green chillies-3 finely chopped,coriander-roughly chopped a handful,garlic cloves-3 roughly chopped,chickpea flour-1 tbsp,riceflour-2 tsp,button mushrooms large size-3 roughly chopped into small bits,saunf-3/4 tsp,onion-1/2 large roughly chopped,curry leaves-chopped few,salt-according to taste,oil-to deep fry
method
wash and soak the moongdal in water.drain and grind the moongdal coarsely after soaking for 4-5 hours.to this add mushroom,saunf,salt,coriander,curry leaves,chickpea flour,riceflour,onion,green chillies,garlic and mix well.deep fry these vadas in oil but not in very high temperature .

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EGG WITH METHI LEAVES

required:oil-3 tsp,cumin seeds-little,methi leaves-a handful washed nicely,onion-1 small finely chopped,green chilli-1 finely chopped,eggs-2,salt-according to taste,red chilli pd-a pinch,curry leaves-few,turmeric pd-1 pinch
method
heat the oil and tip in onion,cumin seeds,green chilli,turmeric pd,curry leaves after the oil is hot.fry until the onions turn light golden.add the methi leaves and saute for a min.now break the eggs and add to the pan along with chilli pd,salt.mix well and turn off after a min

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TURNIP AND CHANADAL CURRY

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required:turnip-3/4 th kg grated,chanadal-1 cup,water-3&1/2 cups,grated coconut-1 tbsp,fry red chillies-5,cumin seeds-1 tsp,oil-1 tbsp,mustard seeds-3/4 th tsp,garlic clove-1 crushed,curry leaves-1 sprig,turmeric pd-1/4 th tsp
method
grind dry red chillies,coconut and half of the cumin seeds.wash and soak the chanadal for 30 min in a pressure cooker with 2 cups of water.cook for 2 whistles and turn off.add the turnip to the cooker along with remaining water,ground paste,turmeric pd and cook on medium flame until the turnip is soft.prepare a tempering in a seperate vessel.heat the oil and tip in garlic,mustard seeds.when the mustards pop add the remaining cumin seeds,curry leaves and pour this tempering onto the chanadal mixture

ALOO AND METHI FRY

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required:oil-1&1/2 tbsp,mustard seeds-1/2 tsp,curry leaves-1 sprig,uraddal-1 sprig,uraddal-1 tsp,turmeric pd-1/4 th tsp,drumstick leaves-from 2 big bunches,green chillies-3,ginger-1" piece,salt-according to taste,potatoes-3 large boiled and mashed lightly,onion-1 large thinly sliced and halved
method
grind green chillies with ginger.heat the oil and tip in mustard seeds,uraddal.when the mustards pop add onions,potato,curry leaves,turmeric pd and ground paste.saute for a min and then tip in methi leaves.mix well and saute until the onions are soft and potatoes are golden

SPINACH WITH SWEETCORN

required:oil-1 tbsp,garlic cloves-2 finely chopped,cumin seeds-1/2 tsp,onion-1 small finely chopped,green chillies-2 finely chopped,spinach-570g or 1.25 lbs,frozen sweetcorn-1 cup,coriander pd-3/4 th tsp,salt-according to taste,water-to blanch and grind,cream[optional]
method
blanch the spinach in plenty of hot water for a min.remove to a colander and run cold water on it.drain and grind to a smooth paste with water and keep aside.do not add too much of water while grinding.spinach puree should be not too thick but should be slightly thicker.heat a pan with oil and tip in garlic.wait until the garlic slightly changes colour and tip in onion,cumin,green chillies.saute until the onion is light brown in colour.add pureed spinach and cook for 2 min.tip in sweetcorn along with salt and wait until the gravy thickens until another 3 min.lastly add little cream and turn off.

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GATTI PAKODILU

required:riceflour-3 cups,chickpea flour-1&1/2 cups,carom seeds or ajwain-1 tsp,salt-1 tsp approximately,red chilli pd-1&1/2 tsp,warm melted butter -3&1/2 tsp,water-to prepare the dough,oil-to deep fry
method
grind carom seeds a little and add to the sieved rice flour.also sieve chickpea flour and mix with riceflour.tip in salt,red chilli pd into the flour mix.add butter and mix well.now pour water little by little to make a smooth and soft dough.put the dough in the oiled design press which has the holes for the dough to pass.press the dough into the hot oil in a circular motion.turn the pakoda to other side and also fry until the desired colour is attained
instead of red chilli pd, ginger and green chilli paste can be used in the same recipe for spice.in that case ginger[a small piece],green chillies[2] should be ground to a paste.soak this in little water and strain this water and use it to mix the dough

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