PAV BHAJI MASALA

required:garam masala,roasted fennel pd,amchoor powder

method

add garam masala,roasted fennel powder and amchoor powder to the vegetables and mix well, just two minutes before the vegetables are done.replace the store bought pavbhaji masala.

SWEET COCONUT CHUTNEY

required:grated coconut-1 cup,sugar-3 tsp,cardamom pd-2 pinches,water

method

grind the coconut,sugar,cardamom powder together.adjust the consistency with some water.serve with idli or any dosa

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SCALLION SIDE

required:scallions-1 bunch,salt-a pinch,any cooking oil-2 tsp

method

finely chop the green part of scallions.mix well with salt and then add oil.this serves as an accompaniment for fried rice

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GREEN APPLE CHUTNEY

required:coriander-1 big bunch,mint leaves-a handful,ginger-a small piece,green chillies-3,salt-to taste,garlic-1 clove[optional],black salt-3/4th tsp,green apple-1 deseeded,salt-according to taste,lemon juice-3 or 4 tsp

method

remove any thick stems from coriander.wash the coriander well and chop roughly.also prep the apple.wash the mint leaves.grind everything together.add salt and black salt little by little.serve with kababs or apply as a sandwich spread

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VANGIBATH MASALA

required:coriander seeds-1&1/2 tsp,cloves-5,cinnamon-2"piece,fenugreek seeds-less than 1/4 th tsp,cumin seeds-1 tsp,dry red chillies-11,uraddal-4 tsp

method

dry roast coriander seeds,cloves,cinnamon,dry red chillies together until the toasted smell comes.put them in a mixie jar.now dry roast cumin seeds,fenugreek seeds until nice aroma comes.put them in the same mixie jar and grind until smooth.this masala powder is sufficient for 1&1/4th cups of rice.

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GARLIC CHILLI POWDER

required:dry red chillies-1/2 kg,raw garlic cloves[ ends trimmed]-1/4 th kg,cumin seeds-100g,salt-1 heaped tsp

method

lightly heat up the dry red chillies without changing colour.grind dry red chillies in two batches.now grind the garlic with a little bit of chilli powder.then grind the cumin seeds with little salt.mix all together.add a teaspoon of this powder to any vegetable fry after the vegetables are soft and mix well.turn off immediately as the chilli will burn

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BIRYANI MASALA

required:coriander-1/2 kg,cinnamon-100g,cloves-100g,cardamom-50g,star anise-100g,mace-50g,shahjeera-50g,black cardamom-50g,marathi mogga-100 g

method

other than shahjeera dry roast everything together until aromatic. grind all the spices into a smooth powder.

use a tsp of this powder for 1 kg of rice in biryani preparation.add when rice is half cooked or towards the end as this powder is already dry roasted 

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CHANADAL CHUTNEY

required:oil-3 tsp,raw chanadal-1&1/4 th cups,green chillies-4,garlic cloves-3,salt-according to taste,cumin seeds-1/2 tsp,tamarind paste-2 tsp,water-for chutney consistency
for tempering:oil-1 tbsp,mustard seeds-1/2 tsp,uraddal-1/2 tsp,curry leaves-few
method
fry the chanadal in oil until slight golden along with green chillies.now grind the chanadal,green chillies,cumin seeds,garlic cloves,salt together in a mixie jar.add little by little water,tamarind paste and grind again until smooth.this should not be very runny.adjust any salt.
prepare the tempering.pour it into the chutney and mix well.

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GINGER AND GARLIC PASTE

required:ginger peeled and chopped-370 g,garlic peeled-250 g,cumin seeds-1 heaped tsp,salt-1/4 th tsp,turmeric pd-2 pinches
method
wash and drain both ginger and garlic.grind all the above ingredients to a smooth paste without adding any water and put this in an air tight container.this can be stored in the refrigerator for upto 2 months.

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DRUMSTICK LEAVES POWDER

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required:dry red chillies-13 long,chanadal-4 tsp,uradal-4 tsp,cumin seeds-1 tsp,garlic cloves-2,tamarind paste-1 tsp,dessicated coconut-3 tbsp,salt-according to taste,hing or asafoetida-2 pinches,oil-3 tsp,drumstick leaves-2 handfuls
method
wash the drumstick leaves and put them on a towel to dry them.take a pan and pour oil into it.when hot add the hing,chanadal,uraddal,dry red chillies and fry.when they slightly change colour; tip in cumin seeds,dessicated coconut. fry until the coconut is slightly golden and remove all this mixture to a mixie jar.
in the same pan tip in the leaves and fry until they are dry and crisp.to this add the tamarind paste and fry a little.grind all this with enough salt,garlic cloves.serve with rice or idli

SWEETPOTATO PICKLE

required:1/2 kg peeled sweet potato,100g- tamarind, fenugreek pd or methi pd-2 tsp, garlic-100g,125 g- red chilli pd, salt-to taste
for tempering:groundnut oil-250 g, dry red chilli-1 broken,uraddal-1/2 tsp,mustard seeds-3/4 th tsp,chanadal-1 tsp,hing-2 pinches,curry leaves-few
method
wash the tamarind and soak in enough water.remove any fibrous parts of the tamarind after it turns soft.heat the softened tamarind on the stove for a min after removing the excess water.peel the garlic.grind sweet potato with tamarind paste, garlic,salt,red chilli pd, methi pd
prepare a tempering with oil, mustard seeds,uraddal,hing and curry leaves and add to the pickle

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CAULIFLOWER PICKLE

required:red chilli pd-6 heaped tsp,salt-4 heaped tsp,lemons-8 medium size,garlic bulbs-2,cauliflower-1 big head,turmeric pd-1/2  tsp,mustard seeds-1 tsp,methi seeds-2 tsp,
for tempering:dry red chillies-2,mustard seeds-2 tsp,uraddal-2 tsp,chanadal-3 tsp,curry leaves-3 sprigs,garlic crushed,oil-1/4 th kg
method
peel the garlic and crush them coarsely.dry roast the methi seeds until nice aroma comes and put them in a coffee grinder along with the mustard seeds to make a smooth pd.wash the florets after tearing them into even sized pieces and leave them overnight to dry in a colander.next day put them in a clean vessel and make sure that the florets are not wet. dab the bottom pieces with a tissue if necessary.add red chilli pd,salt,three fourths of crushed garlic,turmeric pd,ground pd to the florets.pour the lemon juice also and mix well.prepare the tempering and pour into the pickle when warm.
for the tempering, heat the oil in a small pan and add dry red chillies,mustards .when the mustards start to pop, tip in uraddal,chanadal,curry leaves,remaining garlic and turn off when the dal turns golden.wait until warm to add to the pickle.

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GARAM MASALA POWDER

required:coriander seeds-1 cup,cinnamon-2" pieces-4 and less than 1/2" wide,green cardamom-1/2 tsp,black peppercorns-1 tsp,cloves-1 heaped tsp
method
slightly heat them up in a pan and when the smell emanates turn off.grind in a coffee grinder until smooth

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KAKARAKAYA KARAM

required:dry red chillies-40 or 30 depending on the spiciness of the chillies,kakarakaya or bittergourd-1/4 th kg,turmeric pd-little less than 1/4 th tsp,salt approximately-2 tsp,garlic cloves-55-60 small size cloves with skin,uraddal-1 tsp,chanadal-2&1/2 tsp,methi seeds-1/4 th tsp,curry leaves-4 or 5 sprigs,cumin seeds-1 tsp,coriander seeds-2 tsp,tamarind-size of a very small sized lemon,oil-to fry the ingredients
method
cut the kakarakaya in thin circles and apply turmeric pd to them.spread them in a plate and dry them in hot sun for a day.take a pan and add little oil and fry the dry red chillies.remove them and put them in a big plate.next fry the chanadal,uraddal,curry leaves adding a little oil if necessary.when they change colour remove from pan and put them seperately in the same plate.fry the coriander seeds,methi seeds,cumin seeds also adding oil.
 fry the kakarakaya pieces in oil for 10 min on low flame.wash the tamarind and add to the same pan and fry.first grind the dry red chillies in a mixer jar.next tip in turmeric pd,chanadal,uraddal,methi seeds,coriander seeds,cumin seeds,curry leaves.to this add tamarind,garlic cloves,salt and grind again.lastly add bittergourd and grind.adjust the salt if necessary

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POPCORN KARAPPODI

required:oil-3 tsp,plain popcorn-50 g,tamarind-marble size,curry leaves-4 sprigs,coriander seeds-2 tsp,chanadal-2 tsp,uraddal-2 tsp,dry red chillies-14,cumin seeds-1 tsp,salt-according to taste,garlic cloves-7 or 8
method
dry roast the red chillies until they change colour and remove to a plate.add the oil to a pan and fry chanadal,coriander seeds,uraddal,cumin seeds until they change colour.also fry the curry leaves.grind chanadal,coriander seeds,uraddal,cumin seeds,curry leaves together with red chillies,salt,garlic cloves.wash and heat the tamarind until dry.now put the tamarind in the same jar and grind.lastly add popcorn and grind to a smooth pd.adjust the salt.

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FLAX SEEDS SPICE POWDER

required:flax seeds-1 cup,uraddal-1 cup,chanadal-1cup,toordal-1 cup,dry red chillies-2 cups,curry leaves-3 sprigs,salt-to taste
method
dry roast flax seeds,uraddal,chanadal,toordal,dry red chillies,curry leaves seperately in a pan until the colour changes.take a mixie jar and grind the dry red chillies coarsely.later add the remaining ingredients and grind coarsely

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SPICY BLACK GRAM DAL POWDER

required:whole black gram dal-1/2 cup,13-big size dry red chillies,crystal salt-1 tsp,garlic cloves with skin-3,curry leaves-2 sprigs
method
dry roast black gram dal until brown in colour.also dry roast red chillies,curry leaves until crisp and light brown in colour seperately.dry roast the salt for few seconds in the same pan.grind dry red chillies coarsely and later add black gram dal,salt,garlic cloves,curry leaves to the same mixer jar and grind coarsely.goes well with rice,idli,dosa.

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KARAPPODI WITH PEANUTS

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required:peanuts with skin-3/4 th cup,cumin seeds-1 tsp,dry red chillies-3,garlic clove-1 with skin,salt-according to taste
method
dry roast cumin seeds,dry red chillies,peanuts seperately.grind dry red chillies first and later add peanuts,cumin seeds,garlic and salt to the same jar.do not grind finely.serve with idli or rice.

NALLAKARAM

required:dry red chillies-65 nos,cumin seeds-5 tsp,coriander seeds-10 tsp,methi seeds-1 tsp,oil-1/2 tbsp,uraddal-5 tsp,tamarind-size of 2 lemons,salt-3-4 tsp,garlic bulbs-3 seperated in cloves but not peeled
method
on a low flame stir fry dry red chillies with cumin seeds,coriander seeds and oil.when the dry red chillies are dark red in colour then add methi seeds and fry until the dry red chillies turn black in colour.remove to a mixie jar and cool.now fry the uraddal in the same oil until golden brown in colour.grind dry red chillies,cumin seeds,coriander seeds,methi seeds,uraddal together.

MY CLICKS

heat the tamarind for 2-3 min in the same pan.add the tamarind,garlic to the same mixer jar and grind.check the salt.serve with idli or rice.

SAGGUBIYYAM RAITHA

MY CLICKS

required:1/4 th  of a small sized onion chopped,ginger-1/2" piece ground,green chilli-1 finely chopped,roasted cumin pd-1/4 tsp,coriander-few leaves chopped,curry leaves-2 chopped,fresh curd-4 tbsp,saggubiyyam or tapioca pearls-1 tbsp,salt-according to taste,boondi-optional 

method

beat the curd to make it smooth.dry roast the saggubiyyam for 3-4 min in a pan until they pop and are crisp.put them in curd and mix all the other ingredients.garnish with little boondi.