DRUMSTICK LEAVES RASAM OR SOUP

required:oil-2 tsp,1 small size red onion-sliced thin,dry red chilli-1 broken,turmeric pd-1 pinch,salt-according to taste,black pepper pd-1/4 th tsp,large sour tomato-1 chopped,drumstick leaves-handful,water-3/4 th lt
method
take a sauce pan and fry the onion,turmeric pd,red chilli in oil until the onion sweats.now add the tomatoes,black pepper pd,drumstick leaves and fry a little.add water,salt. let it come to a boil and turn off after two min.

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CRACKED WHEAT PORRIDGE OR PAYASAM

required:brown wheat rawa-1/2 cup,grated jaggery-4 to 5 tbsp,cardamom pd-1/4 th tsp,melted ghee-1 tbsp,coconut milk-250 ml,water-1&1/2 cups,salt- a pinch

method
melt the jaggery and strain to remove any impurities.fry the rawa in ghee and when the smell emanates from the rawa add water and cover to cook.now add coconut milk and stir.cook until the coconut milk heats up and tip in cardamom pd,jaggery,salt.mix well and turn off

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ZUCCHINI CHUTNEY

required:zucchini-1/2 kg,long green chillies-20,garlic cloves-3 big,cumin seeds-1/2 tsp,tamarind paste-2 tsp,salt-according to taste,turmeric pd-a pinch,oil-1 tbsp
for tempering:oil-1 tbsp,mustard seeds-1/4 th tsp,uraddal-1 tsp,chandal-1/2 tsp,curry leaves-few
method
trim the ends and cut the zucchini into roundels.heat a non stick pan with oil.fry the zucchini pieces in a non stick pan and when they become lightly golden; tip in the green chillies and also fry them until they change colour. put these in a mixture jar after they come to room temperature.also tip in garlic,turmeric,cumin seeds,salt,tamarind paste and blend in whipper mode until coarse.
now prepare the tempering with oil,mustard seeds,uraddal,chandal and curry leaves.add this to the chutney and mix well.

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CORN TIKKI

required:corn rawa-1/2 cup,green chillies-6 finely chopped,breadcrumbs-3/4 th cup,water-2&3/4 th cups,coriander-finely chopped,curry leaves-few chopped,cumin seeds-1/4th tsp,salt-according to taste,red onion-1/2 medium finely chopped,oil-a tsp or little more for each tikki to fry
method
heat up the water and add rawa to it.reduce the flame and let the rawa cook.when the cooked mixture comes to room temperature add onions,green chillies,cumin seeds,bread crumbs,salt,coriander,curry leaves and make round balls.flatten them and put them on a seasoned non stick pan.cook on both sides until golden by adding oil.

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SESAME TAMARIND RICE

required:rice-2 cups,white sesame seeds-6 tbsp toasted,dry red chillies-20,salt-according to taste,oil-3 tbsp,mustard seeds-1 tbsp,chanadal-4 tsp,uraddal-4 tsp,curry leaves-2 handfuls,tamarind paste-approximately 5 tbsp,raw groundnuts with skin-2 handfuls,hing-1/2 tsp
method
cook the rice with water in a pressure cooker or rice cooker.dry roast red chillies and grind with sesame seeds.take a pan and pour oil.heat it up and tip in the mustards,chanadal,uraddal,curry leaves,hing one after the other.when the dal turns light brown ,add the peanuts and toss until they change colour.
now add the tamarind paste and saute for a minute.lastly add the ground chilli pd.mix well and turn off.add this mix and salt to the rice and mix again.

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FALAFEL SANDWICH

required:readymix falafel,green chutney[store bought],bread slices
method
prepare the falafel according to the instructions on the pack.apply green chutney to a bread slice and place the lightly crushed falafel balls on the slice.cover it with another slice.

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VEGETABLE RAMEN

required:oil-1 tbsp,onion finely chopped-2 tbsp,ginger&garlic paste-1 tsp,green chillies-2 slit,potato-1 diced,carrot-1 diced,salt-2 pinches,tomato-1 small finely chopped,top ramen wheat noodles-2 bundles,seasoning mix-2 packets,dried or fried and crushed curry leaves pd-1 tsp,coriander chopped-little,salt-according to taste,water-for cooking noodles,red chilli pd-2 pinches,water-3 cups
method
heat a pan with oil and fry the onions,green chillies until the onions sweat.tip in ginger&garlic paste
and fry until raw smell disappears.now add potato,carrot and fry until they are slightly soft.tip in the tomato,red chilli pd and fry a minute.add noodles,seasoning mix,curry leaves pd,salt,water,red chilli pd and then water to cook the noodles.cook until soft.sprinkle coriander.

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DOSAKAYI CHICKEN

required:oil-4 tbsp,cloves-2,green cardamom-1,cinnamon-1"piece,yellow cucumber-200 g,chicken kheema-16 oz or 450 g,green chillies-3 slit,onion large-finely chopped,ginger&garlic paste-3 tsp,red chilli pd-1&1/2 tsp,salt-according to taste,turmeric pd-1/4 th tsp,garam masala pd-1 heaped tsp,water-1/2 cup to cook cucumber,coriander-finely chopped,water-3/4 th cup to cook kheema
method
cover and cook the cucumber with little salt,turmeric pd,red chilli pd,water until al dente.heat the oil in a thick bottomed vessel and tip in cloves,cardamom,cinnamon.next tip in the onion,green chillies,little salt and stir fry until the onions are slightly brown.add the ginger&garlic paste and fry until the onions are golden.next add the kheema and keep covered for sometime.when the kheema changes colour tip in red chilli pd and pour water.cook until soft and then put the cooked cucumber into the vessel and mix well.adjust salt,red chilli pd and add garam masala,coriander.

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MINT FLAVOURED BUTTERMILK

required:mint leaves-a cup,salt-2 pinches,thin buttermilk-3 cups
method
grind the mint leaves and then add curd to the same jar and grind on the whipper mode or blend in a juicer until well combined. pour into the glasses or strain and pour

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BOILED PEANUTS

required:1&1/4 th  cups raw peanuts with skin,water-1/2 cup to cook,salt-1/2 tsp,water-2 cups to soak
method
wash and soak the groundnuts in water for 2 hours.drain some water and keep enough water to cook.add salt and cook for 2 whistles in a pressure cooker.open the lid when the pressure goes down and simmer until all water has evapourated.

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PEPPERONI SANDWICH

required:organic bread large slices-2,organic uncured pepperoni-6 slices,grated cheese little.
method
place the bread slices on a tawa and heat them up.flip them and arrange the pepperoni on top of one slice.sprinkle the cheese and close with the other slice with the heated side facing the cheese.wait until crisp on both sides.take a bread knife and cut diagonally.

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FRUIT CHAAT

required:1 small apple,1small pear,1 small banana,avacado-1/2,lemon juice-2 lemons,chaat masala-2 tsp
method
squeeze the lemon juice in a bowl.dice the apple,pear and avacado.add to the bowl and also slice the banana.toss them nicely.now sprinkle chaat masala and toss them again.serve chilled.

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CHICKEN VADA

required:chicken mince-16 oz,green chillies-5 finely chopped,turmeric pd-1/4th tsp,cumin seeds-1 tsp,garlic cloves-10 roughly chopped,ginger-2" piece finely chopped,red chilli pd-2 tsp,salt-according to taste,red onion-1/2 large finely chopped,coriander-1 small bunch finely chopped,chanadal-3/4th  cup,curry leaves-few-chopped,garam masala pd-1 tsp,oil-to deep fry,water-2 tbsp
method
soak the chandal for 3 hours and drain.grind coarsely with water.mix chicken mince,chanadal,green chillies,turmeric pd,cumin seeds,garlic,ginger,red chilli pd,onion,coriander,curry leaves,garam masala until well combined.make round balls of the mixture and flatten them.deep fry the vadas on low flame flip them slowly once in between with a slotted spoon.

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WHEAT DOSA

required:whole wheat flour-1&1/2 cups,cardamom pd-2 pinches,grated jaggery-3 tbsp,water-to make a thick& runny batter,ghee-1 tsp for each dosa,salt-1 pinch,powdered sugar-3 tsp
method
put the grated jaggery in water and mix well.pass through the sieve to avoid any impurities.add cardamom pd[optional] to the water.then add the flour and mix well without any lumps.keep this aside for ten min.mix again and add water if necessary.the batter should taste very sweet and only then the dosa will have enough sweetness.take a small thick bottomed pan with a lid and heat it up with ghee.pour two ladles of the batter to make a thin dosa and cover. cook on both sides.

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RIDGEGOURD,PANEER CURRY

required:oil-2 tbsp,mustard seeds-1/2 tsp,cumin seeds-3/4 th tsp,turmeric pd-1/4 th tsp ,salt-according to taste,red chilli pd-water-1/2 cup,ridgegourds-2 peeled and cut into small cubes,paneer-8oz diced in small cubes,ginger-1" piece grated or finely chopped,curry leaves-few,onion-1 small finely chopped
method
heat the oil and tip in mustard seeds and then cumin seeds.when they crackle add onion,turmeric pd,salt and fry until the onions are translucent.put the ridgegourd,ginger,red chilli pd and cover until the ridgegourd is half cooked.add paneer,water and cover to cook.cook until the paneer is soft.

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EGG FRY

required:boiled and peeled eggs-5,dry coconut pieces-1/2 cup,roasted chanadal-3 tbsp,red chilli pd-1&3/4th tsp,cumin seeds-1 tsp,salt-according to taste,turmeric pd-2 pinches,curry leaves-few,garlic cloves-3,2 medium onions-sliced thin and halved,oil-5 tbsp
method
shallow fry the eggs in oil and remove to a plate.use a deep bottomed pan.in the same oil; fry the onions,turmeric pd,curry leaves until almost they turn soft.grind coconut,chanadal,red chilli pd,salt,cumin seeds,garlic cloves together.sprinkle this powder on the onions and mix well.saute for a min and turn off.mix along with the eggs,serve with rice.

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IRANI TEA

required:2 cups milk,dry ginger-1" piece,cinnamon-1" piece,green cardamom-2,water-1 cup,tea pd-4  tsp,water-1 cup,sugar-3 tsp
method
coarsely grind ginger,cinnamon,cardamom.heat the water and add the ground masala,tea pd.when the colour steeps into the water, pour the milk and let it come to a boil.add sugar and mix well.strain and serve hot.

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ROASTED CHANADAL CHUTNEY

required:roasted chanadal-1 cup,green chillies-4,cumin seeds-1 tsp,water-for consistency,salt-according to taste,shallot-finely chopped,coriander chopped-little
method
grind chanadal,green chillies,cumin seeds,salt,water into a smooth pouring consistency.sprinkle some 
onion,coriander on top.tastes better with deep fried punugulu or paniyaram

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COCONUT LADDU

required:coconut grated-450 g,grated jaggery-300 g
method
mix both coconut and jaggery and cook on medium flame for about 15 min until this starts forming little lumps and turn off.make laddus when warm.grind the coconut for a smoother texture

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ICECREAM FLOAT

required:orange soda or fanta chilled-250 ml,tender coconut icecream or vanila icecream-1 scoop
method
pour the soda upto 3/4 th of the glass and then carefully drop a scoop of icecream into it.

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TURMERIC& FENNEL MILK

required:fennel seeds-1 tsp,black pepper pd-a pinch,turmeric pd-1/4 th tsp,milk-250 ml,jaggery pd-1&1/2 tsp
method
grind the fennel seeds coarsely in a coffee grinder or a small mixie jar.boil the milk with fennel pd,turmeric pd,black pepper pd until a boil.lastly add jaggery and turn off.mix well and strain

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PALAK MUSHROOM

required:onion-1/4 th large finely chopped,spinach leaves or bunch of spinach-8 oz,button mushrooms-500 g,red chilli pd-1 tsp,ginger&garlic paste-1/2 tsp,salt-according to taste,tomato-1 medium chopped fine,cumin seeds-1/2 tsp,green chillies-3,oil-2 tbsp,garam masala-1/2 tsp,turmeric pd-a pinch,water-1/2 cup
method
quarter the mushrooms or make thick slices.blanch the spinach and grind into a smooth paste with green chillies and water.heat a pan with oil and tip in cumin seeds,onion.saute until the onions turn translucent
and then add ginger&garlic paste.when the raw smell disappears add tomato,mushrooms,salt,turmeric pd and stir fry for a min.lower the flame and cover for 2-3 min.open the lid and pour the spinach puree along with red chilli pd and cook until it thickens and lastly sprinkle garam masala.

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PANDAN FLAVOURED LASSI

required:pandan extract-5 or 6 drops,thick refrigerated curd-1&1/2 cups,boiled and cooled milk-3/4 th cup,sugar-6 tsp
method
blend everything together for sometime until there is foam and pour.serve chilled.

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CARROT AND ORANGE JUICE

required:carrots-2 large,oranges-5 large,sugar-1 or 2 tsp,lemon juice-1/2 lemon,ginger-1" piece
method
peel the carrots,ginger and extract the juice in a juicer.also juice the oranges in a citrus juicer.if the oranges are small like cuties double the quantity and because they don't have seeds also put them in the juicer.mix both the carrot juice, orange juice well along with lemon juice

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ADAI

required:toordal-1/4 th cup,chanadal-1/2 cup,cumin seeds-1 tsp,dry red chillies-8,hing-3 pinches,rice rawa-1 cup,curd-1 cup,salt-according to taste,coconut-1 cup grated,water-for soaking,oil-few tbsp 
tempering:oil-1 tbsp,ghee-1 tbsp,hing-2 pinches,curry leaves-few roughly chopped
method
soak rice rawa in curd overnight.wash and soak the chanadal,dry red chillies,toordal in water for 2 hours.the water level should be one inch above the dals.later grind the dals with coconut.this should be a thick batter consistency.add cumin seeds to this mixture and add tempering to this.also add salt.

take a seasoned heavy bottomed pan with lid and pour little oil into it.when the oil heats up lower the flame and spread this mixture evenly and make a small hole in the center.cover until the edges look golden and flip and cover again.add oil if necessary.

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MUSHROOM UPMA

required:oil-2tbsp,ghee-2 tbsp,mustard seeds-3/4th tsp,chanadal-1 tsp,uraddal-1 tsp,curry leaves-few,shallot-1 sliced thin,mushrooms-4 large sliced thin,rawa or sooji-3/4 th cup,water-2&1/4 th cups,turmeric pd-2 pinches,large green chillies-5 chopped fine,coriander-chopped little,ginger-1" piece finely chopped,salt-according to taste
method
heat a sauce pan with a lid and add oil,ghee to it.tip in mustards and then uarddal,chanadal,curry leaves.when they change colour tip in the onion,green chillies,ginger,turmeric pd and saute.when the onion is translucent add the mushrooms and fry for a min.pour water and add salt.the water should taste slightly salty.when the water comes to a rolling boil add coriander,rawa while continuously stirring so that no lumps will be formed and turn off.cover with a lid.after a min mix it again.

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ONION AND CHANADAL CHUTNEY

required:dry red chillies-15,tamarind paste-1 tsp,salt-according to taste,garlic clove-1,red onion-1 large,cumin seeds-1/2 tsp,roasted chanadal-1/2 cup,oil-little,water-little
for tempering:oil-2 tbsp,mustard seeds-1/2 tsp,uraddal-1 tsp,chamadal-1/2 tsp,curry leaves-few
method
dry roast the red chillies and remove to a mixie jar.now fry the onion in oil until it turns translucent and then turn off.to the same pan add chanadal,cumin seeds and mix well.when this comes to room temperature add to the mixie jar.grind all the ingredients with garlic,tamarind paste,salt and water to chutney consistency.
prepare the tempering and add to the chutney.can be served with punugulu or mysore bajji

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MUSHROOM SOUP

required:large button mushrooms thinly sliced-4,green chillies large-2 finely chopped,coriander-a handful finely chopped,cornflour-2 heaped tsp,water-750 ml,vinegar-1 tsp,less sodium soya sauce-2 tsp,ginger-2" piece-finely chopped,chicken stock cubes-2 small,black pepper pd-3 pinches,oil-1 tbsp,salt-according to taste
method
heat the oil in a sauce pan and fry the green chillies,ginger until they change colour slightly.tip in the mushrooms and stir fry until they reduce in size.pour the water,stock cubes and let it come to a boil.add vinegar,soya sauce,cornflour[which is mixed in little water without any lumps].stir while adding cornstarch water.when the desired consistency is reached adjust the salt and tip in black pepper.lastly sprinkle coriander.

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BANANA FLOWER FRY

required:banana blossom-1,toordal-1 cup,dry red chillies-3,green chillies-2 finely chopped,salt-according to taste,turmeric pd-1/4 th tsp,saunf-1/2 tsp,mustard seeds-1/2 tsp,lemon juice(1 lemon)+water-4 cups or thin buttermilk-4 cups,hing-2 pinches,chanadal-1/2 tsp,uraddal-1/2 tsp,curry leaves-few,coriander chopped-little,ginger-1&1/2" piece finely chopped,oil-3 tbsp
method
take a banana blossom and remove the petals.inside the petals there are small flowers.take each flower and open it up.there is a thread inside which is like a matchstick.remove that from each of the flowers and discard.repeat this procedure until the flowers can't be opened easily. put the roughly chopped flowers into the buttermilk or lemon juice+water  simultaneously.
soak the toordal,dry red chillies for an hour.grind toordal with chillies.to this add the chopped green chillies,ginger,drained banana flower.put this mixture on idli plates and steam this for 5-7 min.
take a pan and heat the oil.tip in mustards and then add saunf,chanadal,uraddal,curry leaves,tumeric pd one after the other.when the dal changes colour put the steamed mix into this and saute on medium until almost dry.tip in salt and lastly coriander.

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RAWA AND TAPIOCA UTHAPPAM

required:peanuts dry roasted and crushed-1/2 cup,sour buttermilk-1 cup,water-1 cup,lemon juice-1/2 large,nylon sabudana or fresh sago[asian market]-1 cup,bombay rawa or sooji-1/2 cup,riceflour-4 tbsp,shallots-2 finely chopped,green chillies-2 finely chopped,mustard seeds-1/2 tsp,oil-2 tsp for tempering,coriander-finely chopped,salt-according to taste,ginger-1&1/2" piece finely chopped,oil-to make uthappam
method
soak the sabudana in buttermilk and water overnight.in the morning add the rawa to the same and soak for half an hour.then add peanuts,riceflour and mix well.adjust the water consistency if any to make a thick batter and add the tempering to this.add lemon juice,salt also.now make small uthappam's and fry with little oil on a heated tawa.cook on both the sides.
for tempering:heat oil in a pan and pop the mustards.tip in shallot,green chillies,ginger and stirfry until the onion is translucent.add this to the prepared batter along with coriander.adjust the salt.
now make small uthappam's using little oil on a heated tawa.

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BEETROOT HALWA

required:beetroot finely grated-2&3/4 th cups,sugar-1/2 cup fine granulated sugar,cardamom pd-1/2 tsp,almond flakes-few or cashew bits,ghee-1 cup melted,already boiled whole milk-2 cups
method
add half of the ghee to a thick bottomed vessel and fry the almond flakes or cashew bits until they slightly change colour.to the same vessel add the beetroot and fry on medium for 2 minutes.pour the milk and let it cook on medium until the milk is completely absorbed.add the sugar,remaining ghee,cardamom pd now.sugar will melt and the mixture will loosen up.turn off when the mixture appears to be turning dry.

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POTATO AND YELLOW CUCUMBER CURRY

required:potatoes medium size-4 peeled and diced,yellow cucumber-2 small size peeled and diced,onion-3/4 th large finely chopped,oil-2 tbsp,water-1&1/2 cups,mustard seeds-1/2 tsp,cumin seeds-1/2 tsp,curry leaves-few,red chilli pd-1 tsp,salt-according to taste,turmeric pd-1/4 th tsp
method
if the seeds of the cucumber are bitter remove the seeds and the soft part under the seeds.if they are not bitter proceed with the seeds.heat the oil in a deep bottomed pan and pop the mustards.tip in onion,cumin seeds,curry leaves,turmeric pd and saute until the onion turns translucent.add the potatoes and stir fry for a min.now add the cucumber,red chilli pd,salt,water and cover to cook.cook until the potatoes turn soft but not mushy.

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QUINOA WITH MOONGDAL

required:oil-1 tbsp,ghee-2 tbsp,ginger-2" piece finely chopped,green chillies-6 finely chopped,yellow moongdal-1 cup,quinoa-1&1/2 cups,coriander-finely chopped,red chilli pd-1/4 th tsp,garam masala-1 tsp,frozen green peas-3/4 th cup,tomato-1 medium finely chopped,shallot-1 or small onion-1 finely chopped,water-3&1/2 cups,salt-according to taste
method
wash the moongdal and quinoa seperately and drain.take a pressure cooker and heat it up with ghee and oil.tip in onions,green chillies and saute until the onions are translucent.then add the ginger and saute for few seconds.add the tomato and mix well.tip in green peas along with moongdal,quinoa and saute again for a min.add water,salt,garam masala,red chilli pd and close the lid.cook for two whistles and turn off.

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KHEEMA UTHAPPAM

required:thick lightly salted,dosa batter-1 cup,kheema curry-[remove whole spices if any]-4 or 5 tbsp
method
pour the dosa batter in the center of the heated tawa and put the kheema all over it.when the bottom changes colour flip and fry on the other side as well.

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COCONUT STUFFED DOSA

required:honey-1 tsp,granulated sugar-1 tsp,butter-2 tsp,salted dosa batter-3/4 th cup,coconut grated-2 tbsp
method
in a bowl mix coconut,sugar,honey and keep it aside. spread the dosa batter on the heated tawa and when the batter becomes dry spread the mix onto the dosa. pour butter on and around the dosa and roll it carefully.cut through the middle.

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STUFFED EGGPLANTS

required:small purple eggplants-10 nos,red chilli pd-2 tsp, sesame seeds-1&1/2 tbsp,garlic cloves-4 large, cumin seeds-1 tsp, roasted chanadal-2 tbsp, salt-according to taste, dry coconut pieces-3/4 th cup, turmeric pd-1/4 th tsp,oil-4 tbsp

method

grind red chilli pd, sesame seeds, garlic cloves, cumin seeds,roasted chanadal,salt,dry coconut together.wash the eggplants and dry them or wipe them.cut the small portion of the eggplant stem and discard.then make two cuts on egg plants from the bottom to almost under the stem.see to it that the stem is still intact and these cuts are made in equal distance.stuff the eggplants immediately with the ground mixture.take a deep bottomed pan with oil in it and heat it up on low flame.place all the eggplants next to one another and cover to cook on high for a min.then reduce the flame and flip all the eggplants.keep the vessel covered and on the smallest burner.cook until soft.when pressed under the stem portion of an eggplant it should be soft.turn off.


                                                   

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ASPARAGUS OMLETTE

required:a bunch of asparagus-stalks removed and diced into small pieces, coriander -finely chopped, green chillies-2 finely chopped, black pepper pd-a pinch, salt-3 pinches or according to taste, eggs-2,oil-3 tsp
method
stir fry the asparagus and green chillies in oil for half min.remove them to a plate.now beat the eggs with salt and add the fried asparagus, green chillies.pour into the same heated pan.cook on low flame.sprinkle coriander and black pepper pd on top.when the top is slightly set flip and cook on the other side.

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HOT PINEAPPLE DRINK

required:pineapple slices fresh-2 big,water-3/4 th lt, cinnamon-1"piece
method
chop the pineapple into small pieces.put them in a vessel along with water, cinnamon and simmer for sometime until the water reduces to 250 ml.mash the pineapple lightly and strain.serve hot.

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BLACK RICE PAYASAM

required:coconut milk-400 ml[store bought],black rice[ready to eat from costco]-240 g, sugar-8 tsp, cashews-few,kissmiss-few,melted ghee-3 tsp,water-1&1/2 cups
method
mix coconut milk, water,black rice and water.cook in a deep bottomed pan until the colour of the rice has steeped into the milk and add sugar.mix well and turn off after a min.fry the cashews and kiss miss in ghee and add to the payasam
alternatively soak the black rice in water for an hour and cook in a pressure cooker for 3 whistles.for 1 cup of black rice use 2 cups of water and add salt to taste.use this instead of the instant rice.

MY CLICKS

MOONGDAL DOSA FRY

required: red onion-1/2 large sliced thin or finely chopped,moongdal dosa-2 medium thick dosas cut into pieces[or any dosa], oil-1 tbsp, mustard seeds-1/2 tsp, cumin seeds-1/2 tsp, turmeric pd-1/4 th tsp,red chilli pd-1/2 tsp,green chillies-2 slit,coriander pd-1 tsp, salt-according to taste,coriander-little,dessicated coconut-1 tbsp,water-1/2 cup, ginger&garlic paste-1 tsp, curry leaves-few
method
heat the oil in a pan and pop the mustards.next tip in cumin seeds, onion,green chillies, turmeric pd, curry leaves and saute until the onions sweat.now add the ginger&garlic paste and fry until the raw smell disappears.now put the dosa pieces, and saute for few sec.tip in red chilli pd, salt.add water and cover until water dries up.lastly add coconut and sprinkle coriander.mix well and turn off.

MY CLICKS

CAULIFLOWER AND BRINJAL FRY

required:oil-2 tbsp, cumin seeds-1 tsp, dry red chilli-1 broken,onion-1 large finely chopped,g&g paste-1/2 tbsp, green chilli-1 slit,cauliflower-1 medium head,then brinjal-1/4 th kg,coriander pd-1 tsp, turmeric pd-1/4 th tsp, salt-according to taste, red chilli pd-1&1/2 tsp
method
dice the brinjal and put the pieces in salted water for sometime.later squeeze out the water from the brinjal and use them.separate the florets of cauliflower and blanch them.take a thick bottomed pan and pour the oil.when the oil is hot; tip in cumin seeds, dry red chilli, green chilli.next add the onion,turmeric pd and fry until light golden in colour.put the ginger&garlic paste and fry nicely.tip in squeezed brinjal and cover for half min on high flame.remove the lid and tip in cauliflower,red chilli pd,coriander pd,salt and cover until the vegetables are soft.

MY CLICKS

CHANADAL KICHDI

required:chandal-1/2 cup,sonamasoori rice-1&little less than 1/2 cup, mustard seeds-1/2 tsp,cumin seeds-1 heaped tsp, coriander pd-1 tbsp, green chillies-3 slit,dry red chillies-2 broken,salt-according to taste, turmeric pd- 2 pinches,coriander-few leaves,water-4&1/4 th cups,oil-1 tbsp
method
soak chandal for 25 min.also soak the rice for 20 min.take a pressure cooker and heat up the oil.pop the mustards and tip in dry red chillies,cumin seeds, green chillies,tumeric pd.when the chillies change colour add chanadal,coriander pd, rice and stir fry for few sec.add water and close the lid.keep the flame high and turn off after 3 whistles.add coriander after the pressure goes down

MY CLICKS

YELLOW CUCUMBER AND PEANUT CHUTNEY

required:cucumber-200 g,peanuts dry roasted-1/2 cup, tamarind paste-1 tsp, green chillies-10 long, cumin seeds-1 tsp,garlic cloves-2 or 3,salt-according to taste, turmeric pd-a pinch, coriander-little,oil-1 tbsp, tomato-1 small chopped
method
peel the cucumber and check to see if the seeds are bitter .if bitter remove them and also the soft part underneath the seeds.use the remaining cucumber.fry the green chillies in oil by covering with a lid until they change colour.now add tomato to the same pan as the green chillies and fry until the juice of the tomato dries up a little.tip in turmeric pd into the pan. now grind green chillies, tomato,garlic,cumin seeds,peanuts,tamarind paste in a whipper mode or coarsely grind.lastly add the cucumber and grind coarsely.mix salt and sprinkle some coriander

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CHEWY COCONUT COOKIES

required:dessicated coconut-40 g,maida or all purpose flour-60 g, baking pd-1/8 th tsp,icing sugar-40 g, salted butter-30g,milk-4 tsp
method
if using unsalted butter add 2 pinches of salt to the dough.butter should be in room temperature.cream the butter and sugar in a mixing bowl with a spatula.sieve the maida and baking pd.add desiccated coconut to the sugar mixture.also add the flour to the same bowl.make a dough by adding milk.divide the dough in equal portions.make round balls and flatten them.dust them with desiccated coconut.put them on a baking tray and bake in a preheated oven for 180 c or 302 F for 10 min.

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STIRFRIED SPINACH

required;baby spinach roughly chopped-about 250 g or 9 oz, onion-chopped-2 tbsp, black cumin or shahjeera-1 tsp,ginger&garlic paste-1/4 tsp,turmeric pd-a pinch, white pepper pd-little, salt-according to taste, red chilli pd-little,oil-1 tbsp
method
heat a pan with oil and tip in onion,shahjeera and fry until the onion sweats.now tip in turmeric,ginger &garlic paste, turmeric pd and fry until the raw smell disappears.tip in spinach and stir fry until it wilts.simultaneously tip in red chilli pd and pepper pd.do not cover while frying the spinach

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BARLEY DOSA

required:barley-2 cups,sona masoori rice-1 cup, whole deskinned uraddal-1 cup, methi seeds-3/4 th tsp, salt-according to taste,water-for grinding, oil-to make dosa
method
soak the rice,methi seeds and barley together for 4 hours.soak uraddal separately for 4 hours.grind uraddal in the wet grinder until smooth with enough water to keep the grinder moving.remove to a vessel.also grind rice, methi seeds,barley to a smooth paste with enough water in the same grinder.mix this with the uraddal batter, salt and let this ferment for 7-8 hours.then make dosa's as usual

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PAN FRIED SALMON

required:salmon-few pieces of a boneless fillet, taco seasoning-1/2 cup,salt-according to taste,oil-little to grease the pan
method
the store bought taco seasoning already has salt in it but when sprinkled on the fish little more salt is required.for every half cup of taco seasoning approximately 2 pinches of salt is required.put the taco seasoning on a plate.place the cleaned salmon pieces on top of the seasoning and let the pieces to be dusted with the powder only on one side.place them on the greased and heated pan.the seasoned side should face the oil.now sprinkle the taco seasoning on top of the salmon pieces.when the bottom is fried ,flip and fry on the other side.fry on medium flame because the pan is already hot and it takes time to sprinkle the taco seasoning also.if any of the salmon pieces are thick they can be halved carefully with a knife so that all the pieces can cook evenly.

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