KALE AND CASHEW PAKODA

required:kale leaves roughly chopped-3 cups,1/2 or 3/4 th cup riceflour for binding,garlic cloves-3 finely chopped,green chillies-2 or 3 finely chopped,salt-to taste,oil-to deep fry,raw cashews-a handful,onion thinly sliced-1/2 medium

method

put the kale leaves in a vessel and tip in green chilli,garlic,salt,onion.mix the kale leaves well.when the kale releases water add riceflour,cashews and mix again.sprinkle little water if required for binding.heat the oil and make small balls of this mixture.drop these balls in whole or two lumps

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BAINGAN BHARTHA

required:medium onion-1 finely chopped,turmeric pd-1/4 th tsp,tomatoes-2 medium,red chilli pd-less than 1/2 tsp,large eggplant about 1lb or 400 g-1,cumin seeds-/4 th tsp,oil-1&1/2 tbsp,coriander-little

method

apply little oil all over the eggplant.put a steel wire roaster on the stove and place the eggplant on it. grill on medium flame.keep turning all the sides with the help of a inserted fork until the skin colour is completely changed and eggplant looks cooked.immerse in water completely for sometime and peel off the skin.open the eggplant and check to see if there are any worms inside.remove if any and then mash it up nicely.

take a pan and heat it up with oil.tip in cumin seeds,onion,turmeric pd,salt and saute.when the onion becomes light brown add the tomatoes,red chilli pd. stir fry until they become mushy and reduce.add the mashed eggplant to this and mix well.turn off after 2 min.add some coriander.

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SWEETPOTATO AND CARROT SOUP

required:fresh thyme-2 pinches[optional],curry leaves-few,sweet potato peeled and diced-about 400 g,carrots peeled and diced-200g,onion-1 medium,black pepper pd-1/4 th tsp,cumin pd-1/2 tsp,red chilli pd-1/4th tsp,salt-according to taste,coriander chopped-little,oil-1&1/2  tbsp,turmeric pd-1/4 th tsp,chicken bouillan cube-12 g,water-1&1/2 ltr

method

take a pressure cooker and heat the oil.tip in onion,curry leaves,turmeric pd,little salt and saute until the onion is light golden.add thyme,cumin powder,sweetpotato,carrot,red chilli pd,bouillan cubes and stirfry.after a min add water and close the lid.turn off after three whistles.when the pressure comes off blend with an immersion blender for 2 more min until it thickens.lastly add pepper pd and adjust any salt.

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KARAPPODI CHICKEN

required:boneless chicken thighs 800 g-cut into small pieces,karivepaku karam-3 heaped tsp,senagapodi karam-3 heaped tsp,oil-1 tbsp,green chillies-2 slit,beaten curd-1 tbsp,ginger&garlic paste-2 tsp,turmeric pd-1/4 th tsp,red chilli pd-1 tsp,salt-according to taste,curry leaves-few

method

marinate the chicken for half an hour with ginger&garlic paste,red chilli pd,turmeric pd,little salt[there is already salt in karappodi]

cook the marinated chicken in a deep sauce pan on medium heat until all the water dries up.take a non stick pan and add oil.tip in green chillies,curry leaves and when they change colour add beaten curd.cook for 30 sec and tip in the chicken and stir fry for sometime.turn off and add the karappodi.mix well and adjust the salt.

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PANEER BHURJI

required:onion-1/2 medium finely chopped,tomato-1 medium finely chopped,cumin seeds-1/4 th tsp,split milk-1/2 ltr,turmeric pd-a pinch,green chilli-finely chopped-1,coriander leaves-few,salt-according to taste,red chilli pd-1/4 th tsp

method

split the boiling milk using little lemon juice.when the curds are separated turn off and pour into a cheese cloth. drain the water as much as possible.

take a frying pan and heat up the oil.tip in cumin seeds,onions,green chilli,tumeric pd.when the onions are slightly brown, add the tomato and stir fry.tip in salt,red chilli pd after the water content from tomatoes reduce.finally add the paneer,coriander leaves and mix well.turn off after a min.

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