GARLICY MUSHROOM PAKODA

required:chickpea flour or besan-1 cup, button mushrooms-250 g,garlic paste-2 tsp,turmeric pd-2 pinches,red chilli pd-3/4 th tsp,ajwain or carom-1 tsp,salt-according to taste,baking soda-2 pinches,lemon juice-2 tsp,water
method
make a thick batter with chickpea flour,red chilli pd,soda,salt,ajwain,garlic paste,turmeric pd,lime juice and enough water.clean the mushrooms and remove the stalks.dip the mushrooms in the batter and deep fry on a high flame.serve hot.

MY CLICKS

EGG CURRY WITH MILK

required:oil-1 tbsp,onion-1 big,red chilli powder-1 tsp,salt-1/2 tsp,turmeric pd-2 pinches,eggs-2,milk-1/4 th cup
method:take a non stick pan which is deep in the middle or an appam pan.add oil to the pan and tip in finely chopped onions.saute for some time until medium brown and add red chilli pd,turmeric pd,salt.mix nicely and pour the milk.move the onions to one place in the pan.drop the eggs next to each other without disturbing the yellow part.keep it covered until the eggs are cooked.serve with rice.

MY CLICKS

MALAI MUSHROOM

required:oil-1/2 tbsp,ghee-1 tbsp,onions-2 medium finely chopped,ginger&garlic paste-2 tsp,mushrooms-250g diced in four pieces,tomato-1 big pureed or finely chopped ,turmeric pd-1/4 th tsp,red chilli pd-1 tsp,salt-according to tatse,green chillies-2 finely chopped,1 cup-water,1 cup-milk,coriander leaves-chopped,1 tbsp cream

MY CLICKS

method:
Heat a non stick pan and pour oil.also add ghee.when the oil turns hot tip in the onions and fry until light brown.tip in ginger-garlic paste and saute for a minute.now add the mushrooms and mix nicely for two min
on high flame.then add tomato,turmeric pd,green chillies,red chilli pd,salt.saute until oil seperates and then add water and cook on high flame.when the water dries up add milk,coriander.keep stirring for a minute and lastly add cream.turn off  before the milk splits and serve with pulka.

CARROT MILK

required:milk-1 big cup,cardamom pd-1 pinch,carrot grated-1tbsp,sugar-according to taste
method
boil the milk with grated carrot until the carrot is soft.add cardamom pd,sugar.serve hot or cold.

MY CLICKS

GREEN PEA SOUP

required:butter-1 tbsp,onion-1 small finely chopped,fresh green peas-1&1/2 cups,water-1 lt,salt-according to taste,black pepper pd-coarsely ground-according to taste
method
boil the green peas and drain.collect the water.grind the green peas to a paste in a mixer jar.melt butter in a pan and fry the onion until it sweats.add the peas paste to the pan and fry for 1 min.pour water with the collected water to adjust the consistency and boil for 5 min.tip in salt and pepper pd.serve warm.

MY CLICKS

SUNNUNDALU

required: uraddal-1&1/2 cups,sugar-3/4 th cup,melted ghee
method
dry roast the uraddal until it light golden in colour.use medium flame for roasting the dal and toss it continuously. grind the uraddal coarsely in a mixer jar.later tip in the sugar and grind both the dal and sugar to a fine pd.with the help of melted ghee make laddus.these laddu's can be stored.

MY CLICKS

MY CLICKS

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SPICY PEANUTS

MY CLICKS

required:oil-to fry the peanuts,peanuts-1 cup,curry leaves-2 sprigs,salt-1/4 th tsp,red chilli pd-1/2 tsp

method

fry the curry leaves until crisp and put them in a bowl.deep fry the peanuts in the same oil and put them on a paper napkin.while still hot put the peanuts in a bowl with salt,red chilli pd,curry leaves and mix nicely.adjust salt and red chilli pd according to taste.

RIDGEGOURD AND CABBAGE CHUTNEY

MY CLICKS

required:oil-1 tbsp,ridgegourd-100g peeled and diced,cabbage-200g chopped in big pieces,green chillies-10,garlic cloves-3,salt-according to taste,tamarind-size of 2 marbles,cumin seeds-1/2 tsp,turmeric pd-a pinch

for tempering:oil-1 tsp,mustards seeds-1/2 tsp,chanadal-1/2 tsp,uraddal-1/2 tsp,curry leaves-1 sprig
method
take a non stick pan and heat it up.pour oil into it and when the oil is hot, tip ridgegourd and cabbage
into the pan.cook covered until they are soft and dry.remove to a plate and let them come to the room temperature.
meanwhile fry the green chillies in the same pan with a tsp of oil.when greenish brown put them in a mixie jar
along with turmeric pd,tamarind,cumin seeds and garlic cloves.grind until smooth and add the ridgegourd -cabbage mixture.blend everything nicely with salt.
next prepare a tempering with the above mentioned items and serve this chutney with rice and ghee.

PEANUT MASALA

MY CLICKS

required:onion-1 small finely chopped,green chillies-2,red chilli pd-1/4 th tsp,lime juice-2 tsp,peanuts-1/2 cup,oil-to fry peanuts
method
fry the peanuts in oil and remove to a paper napkin. mix onion,green chillies,salt,red chilli pd,limejuice and keep.add fried peanuts to this mix and serve.

PESARA SUNNUNDALU

required: yellow moongdal-1&1/2 cups,sugar-3/4 th cup,melted ghee-just enough to bind the laddus,dry coconut grated-1/2 cup[optional]
method
dry roast the yellow moongdal until golden in colour and coarsley grind it in a mixer jar.add sugar to the powdered dal and grind again.grind until sugar and dal turn into fine powder.mix this powder with melted ghee and make laddu's.if dry coconut is added the quantity of sugar has to be increased.

MY CLICKS

ARTICLE FISH

MY CLICKS

required:finger cut boneless fish-180 g or some 20 fingers,maida-1/2 cup,cornflour-1/2 cup,salt-according to taste,pepper pd,water.
oil-1 tbsp,garlic-chopped finely,dry red chillies broken-1 tbsp,celery-10 g[not the leaves],leeks-5g-only the white part,water or vegetable stock-1/2 cup,salt-according to taste,ajinamoto-a pinch,sugar-a pinch,pricklyash oil-2 drops,red wine-few drops,green chilli sauce-1 tsp,spring onion greens-juliennes
method
make a batter with cornflour,maida,water,salt,pepper pd.the batter should not be very thick or very thin.dip the boneless fish in the batter and deep fry.
pour oil in a wok and heat it up.tip in chopped garlic.when the garlic is fried, tip in dry red chillies,leeks,celery.stir fry,add the deep fried fish.mix everything nicely and pour water or vegetable stock water.when the water starts boiling add ajinamoto,salt,sugar,pricklyash oil,red wine,green chilli sauce.cook on a high flame and when almost dry add spring onion juliennes.

KODIGUDDU PULUSU

MY CLICKS

required:oil-1 tbsp,mustard seeds-1 tsp,cumin seeds-1/2 tsp,onions-2 big-finely chopped,green chilli-1-slit,curry leaves-1 sprig,turmeric pd-2 pinches,salt-according to taste,ginger&garlic paste-less than 1/4 th tsp,thick tamarind paste-2 tsp,water,sugar-1 tsp,red chilli pd-1/2 tsp,boiled and peeled eggs-3
method
make 3 slits on each egg after peeling.heat the oil in a non stick pan and tip in the mustard seeds.when they pop, tip in the cumin seeds.next add onions,green chilli along with the curry leaves and a pinch of salt.tip in the turmeric pd,stir fry until the onions are light brown in colour.
add the ginger&garlic paste and fry until the raw smell disappears.later when the onion is golden in colour
add tamarind paste,sugar,red chilli pd,water and the remaining salt.the water level should be above the level of onions in the pan.cover and cook until the onions are soft and then put the eggs in.mix everything nicely and then turn off.

BUTTER GARLIC FISH

MY CLICKS

required:
for batter:cornflour-1/2 cup,maida-1/2 cup,riceflour-1 tsp[optional],salt,pepper pd,water.
slightly thick slices of boneless fish cut in 3" pieces-180 g or 18 slices,yellow butter-50 g,garlic finely chopped-2 tbsp,fresh red chilli-1 tbsp finely chopped,curry leaves-2 sprigs finely chopped,oats-2 tbsp,water-1/2 cup,salt-according to taste,ajinamoto-2 pinches,eggs-3 yolks.
method
make a batter with cornflour,maida,water,salt,pepper pd.it should not be too thick or too thin.add riceflour[optional] to make it crispy.
dip the fish slices in the batter and deep fry.
melt the butter in a wok and tip in garlic.after it is fried tip in fresh red chilli,curry leaves,oats.stir fry for 1/2 a min and add the deep fried fish.pour water.tip in the salt,ajinamoto.stir fry until the water dries up and add eggs,coriander finely chopped.when the egg is cooked turn off the stove.

CURRY LEAF RICE

MY CLICKS

required:cooked sona masoori rice-1 medium size bowl,curry leaves-10 sprigs,red chilli pd-1 tbsp,coriander pd-1 tbsp,cumin seeds powder-1 tbsp,salt,ghee-1 tsp,cashews-5
method
cook the rice with enough salt.dry roast both coriander seeds and cumin seeds and grind.fry the curry leaves in little oil until they turn bright green colour and crisp.crush them with hand and  mix with the cooked rice.also tip in red chilli pd,coriander pd and cumin pd into the rice.fry the cashews in ghee and add to the rice.mix everything nicely.
if more curry leaves are added the rice will be bitter.

GINGER PEPPER SOUP

MY CLICKS

required:oil-1 tbsp,ginger-3 tsp,spinach-2 leaves roughly chopped,carrots-cut in flower shape-10 thin pieces,veg stock water-4-5 cups,dry mushroom-1,lettuce-1/2 leaf roughly chopped,red chilli paste-1/2 tsp,soya sauce-3 drops,babycorn-1/2-cut in thin round slices,black pepper pd-1/2 tsp,salt-according to taste,ajinamoto-1 pinch,cornflour-1 tsp,coriander-finely chopped

method

mix cornflour with little water and keep it aside.soak the dry mushroom in water for 20 min and slice it thin.heat a wok with oil and tip in ginger,carrot one after the other.stir fry for a min and add stock water,dry mushroom sliced,red chilli paste,soya sauce,babycorn,black pepper pd,salt,ajinamoto.boil for 2-3 min.stir and add cornflour which has been mixed with water.also add the spinach.when the soup thickens add coriander.

CHICKEN CORN BAG

MY CLICKS

required:oil-1&1/2 tbsp,garlic-1 tbsp finely chopped,ginger-1/2 tbsp finely chopped,green chillies-1tsp finely chopped,onion-1/2 tbsp finely chopped,chicken kheema-60 g,sweet corn-30 g,red chilli paste-1 tbsp,tomato ketchup-1/2 tbsp,pricklyash oil-2 drops,salt-according to taste,ajinamoto-1 pinch,white pepper pd-a pinch,light soya sauce-1 tsp,coriander-1 tbsp finely chopped,maida-2 cups,water.
method
make a smooth chapathi dough with maida,water and keep aside.
for the filling:heat a pan with oil and tip in garlic,ginger,green chillies and onion.stirfry and add chicken kheema along with corn.stir fry until the kheema is cooked and then add red chilli paste and tomato ketchup,pricklyash oil,ajinamoto,white pepper pd,light soya sauce,coriander and stir fry.mix them nicely and add enough salt.let this mixture come to the room temperature.
roll the maida dough like small,thin puris.put the puri in one hand and with the help of a spoon stuff it with the above mixture and make a bag.each puri should be stuffed with 2-3 tsp of the mixture.deep fry the bags.

LADIES FINGER FRY WITH NUTS

required:ladies finger-400g,peanuts-2 tsp,cashews-2 tsp,curry leaves-2 sprigs,oil-to deep fry,oil-1 tsp,garlic crushed-1,mustard seeds-1/2 tsp,chanadal-1/2 tsp,uraddal-1/2 tsp,turmeric pd-1/4 th tsp,grated coconut-1 tbsp,salt-according to taste,garlic chilli pd-1 tsp.
method
deep fry the ladies finger until light golden and remove.also fry the peanuts,cashews,curry leaves in the same oil and remove to a plate.heat the oil in a pan and tip in the crushed garlic,mustard seeds,uraddal,chanadal,turmeric pd.after the mustard seeds pop and the dals are light golden in colour, tip in the coconut and fry for a min.add the ladies finger,cashews,peanuts,curry leaves back in the pan.tip in the salt and garlic chilli pd and toss.

MY CLICKS

SPICY MUSHROOM SOUP

required:oil-1 tbsp,garlic-2 tsp,vegetable stock-1 big soup bowl,mushrooms-2 big thinly sliced,fresh red chillies-2 or 3 very finely chopped,salt-according to taste,ajinamoto-a pinch,cornflour-1 tsp,spinach leaves-4-each chopped in 4 pieces,sugar-1 pinch.

MY CLICKS

method
mix cornflour with little water and keep it aside.this should be mixed properly so that there are no lumps.
heat a wok with the oil and tip in the garlic.stir fry for half a min and add stock water.add mushrooms,red chillies,salt and ajinamoto.boil for 2 min.pour the cornflour water while stirring the soup.tip in spinach leaves and lastly sugar.boil until the soup thickens and serve hot.
VARIATION:
very thin slices of prawns or chicken can be added along with mushrooms to make a non veg version of this soup.

VANG'S CHICKEN FRIED RICE

MY CLICKS

required:oil-2 tbsp,ginger finely chopped-1 tsp,garlic finely chopped-2 tsp,spring onion white part-1 tsp finely chopped,butter-1 tbsp,onion-1 small cut in cubes,babycorn-2 diced in small cubes,chicken breast piece-1 cut in small cubes,button mushrooms-3 diced in cubes,tomato-1 big deseeded and chopped in cubes,basmathi rice-cooked-1 bowl,salt-according to taste,beaten eggs-3,pepper pd-1/4 tsp,sugar-1 pinch,red chilli paste-2 tbsp,ajinamoto-2 pinches,spring onion greens-chopped very finely

method

heat oil-1 tbsp in a wok and tip in the ginger,garlic,spring onion white part,butter.after this add onion,babycorn,chicken and babycorn.stirfry on a high flame for 2-3 min and remove to a plate.in the same wok add the egg mixture and wait until it scrambles and remove.
heat the wok with remaining oil.put chicken,onion,babycorn back in the wok.now add the mushrooms,basmathi rice,scrambled eggs,sugar,tomato,salt,pepper pd,ajinamoto,red chilli paste one after the other and stir fry for 2 min.finally tip in the spring onion greens and mix nicely.

GOLDEN FRIED PRAWNS

MY CLICKS

required:king sized prawns-12,ginger-1 tsp very finely chopped,garlic-1 tsp very finely chopped,coriander-1 tsp very finely chopped,salt-according to taste,white pepper-2 pinches,dark soya sauce-2 drops,red chilli paste-1/4 th tsp

cornflour-1&1/2 tbsp,maida-1 tbsp,riceflour-1 tbsp,egg-1,baking pd-1/2 tsp,water,salt-according to taste,sugar-1 pinch,ajinamoto-2 pinches

method

make small cuts on the king sized prawns.

marinate the prawns with ginger,garlic,coriander,salt,white pepper,dark soya sauce and red chilli paste for 10 min.

make a batter with cornflour,maida,riceflour,baking pd,egg,water,salt,sugar,ajinamoto.dip the marinated prawns in this batter and deep fry.
serve with sweet chilli sauce.

ROASTED RED CHILLI PRAWN

required:oil-2tbsp,cinnamon-2 sticks big,star anise-5,onion-1small-diced,ginger diced-1 big piece or 6 g,king sized prawns-14,red chilli paste-1 tbsp,dark soya sauce-1 tbsp,250 ml water,salt-according to taste,ajinamoto-1 pinch
oil-1 tbsp,garlic-1 tbsp,ginger-1/2 tbsp,onion-1/3 finely chopped,celery-2 tsp chopped 1/2" pieces ,fresh red chillies-3 diagonally chopped,spicy black bean sauce-2 tsp,red chilli paste-1 tbsp,1 cup-water,1/2 tsp- fish oil,salt,ajinamoto-a pinch,white pepper-1/4 th tsp,five spice pd-1/3 rd tsp,coriander,spring onions.

MY CLICKS

method
heat a pan with oil and tip in cinnamon,star anise.later tip in the onion and ginger.stir fry and add the prawns,red chilli paste,dark soya sauce,salt.stir fry for 2-3 min and add water,salt,ajinamoto.boil for 2-3 min.drain the water and seperate the prawns.
again pour oil in a wok and when it is smoking hot add garlic,ginger,onion,celery,fresh red chilli,cooked prawns,spicy black bean sauce,red chilli paste,water,fish oil,ajinamoto,white pepper,five spice pd,coriander.stir fry adding all the ingredients one after the other.lastly add spring onions.

WHEAT BISCUITS

MY CLICKS

required:milk which has not been boiled-1 glass,sugar-1 glass,melted ghee-1/2 glass,wheat flour-just enough to make chapathi dough

method:

grind sugar to make powder and mix with milk.add ghee also to the milk.now add the wheat flour little by little so as to make a smooth chapathi dough.keep the dough aside for 10 min.roll thick chapathi's and cut them in desired shapes.deep fry.

SCHEZWAN FRIED RICE

MY CLICKS

required:oil-1 tbsp,garlic-2 tsp finely chopped,ginger-1&1/2 tsp finely chopped,onion-1 tbsp finely chopped,dry red chillies broken-3,celery-2 tsp finely chopped[not the leaves],basmathi rice-cooked-1 bowl,eggs-3,salt-according to taste,ajinamoto-2 pinches,red chilli paste-1 tbsp,schezwan pepper pd-1/4 th tsp,tomato ketchup-4 tsp,green chilli sauce-1 tsp,carrots-1 tbsp finely chopped,beans-1 tbsp finely chopped,spring onion-finely chopped
method
half boil both carrots and beans and drain.scramble the eggs in little oil and remove.put the wok on a high flame and heat the oil.tip in garlic,ginger,onion,dry red chillies and celery.stir fry and add the cooked basmathi rice,scrambled eggs,salt,ajinamoto,red chilli paste,schezwan pepper pd,tomato ketchup,green chilli sauce and finally carrots,beans.one after the other add the ingredients and stir fry.sprinkle spring onions at the end.

CHICKEN RICE BALLS

MY CLICKS

required:garlic-1 tsp,ginger-1/2 tsp,green chilli-1 tsp,salt-according to taste,beaten egg-1,chicken kheema-2 handfuls,ajinamoto-a pinch,cooked basmathi rice-for coating-3 handfuls
method
add garlic,ginger,green chilli,salt,half of the egg,ajinamoto to the chicken mince and mix nicely.make small balls and keep them aside.now take the chicken ball in one hand.in the other hand take little rice which has been cooked earlier.coat the ball with the rice.do not apply pressure.after it is coated apply some egg on the ball with the tips of fingers and again coat it with rice.deep fry on a very low flame until light golden.remove and fry again until further golden.serve with sauce.
sauce:tomato ketchup-1 tbsp,chilli sauce-1/2 tbsp,capsico sauce-30 g.
variation:these balls can be coated with half boiled rice and steamed in a idli maker for 8-10 min.during this process the rice gets fully cooked.later they can be pan fried in little oil.

ALOO CAKE

MY CLICKS

required:2-potatoes-peel,cut them in a rectangle shape and later in thin squares,egg-1/2,salt-according to taste,pepper pd-1/4 tsp,ajinamoto-a pinch,potato starch-2 tbsp or riceflour-2 tbsp,maida-1 tbsp,cornflour-1 tbsp,water-to make batter,oil-to deep fry
oil-2 tsp,garlic chopped-1 tbsp,green chillies chopped-1 tsp,salt-a pinch,sugar-a pinch,red chilli pd-1 pinch,pepper salt-1 pinch
method
put the potato slices in boiling water and remove after a min.make a batter with potato starch,maida,cornflour,egg,salt,pepper pd,water.dip the potato squares in the batter and deep fry.trim the edges.
in a wok heat up the oil and add garlic,green chillies,deep fried potato,salt,sugar,red chilli pd,pepper salt and toss them together.serve with sweet chilli sauce.
variation:same dish can also be made with egg plant.

BITTERGOURD FRY

MY CLICKS

required:small bitter gourds-10 nos,salt-1/2 tsp or according to taste,turmeric pd-2 pinches,oil-3 tbsp,garlic chilli pd-according to taste

method:

mix little salt and turmeric pd in a plate.wash the bittergourds and trim the ends.make a slit on each one of them.open them and apply little of this dry powder mix inside each of the bittergourds.
heat a non stick pan with oil and arrange the bittergourds in the pan.cover the pan with a lid and put the stove on a low flame.keep turning them in between so that they change colour on all sides.sprinkle remaining salt on the bittergourds.when they turn soft, turn off the stove.stuff them with garlic chilli pd after they come to room temperature.serve with rice.
optional:after stuffing them with chilli pd again put them back on heat for 2 min.

BANGALADUMPA BAJJI

MY CLICKS

required:chickpea flour-1/2 cup,red chilli pd-1/4th tsp,salt-according to taste or 3 pinches,water-1/4th cup,soda-1 pinch,riceflour or cornflour-1 tsp,cumin seeds-a pinch,potato-10 slightly thick slices peeled,oil-to deep fry,chaat masala-optional.
method
cut the potato in thick slices and put them in water until further use.make a thick batter with water,chickpea flour,salt,red chilli pd,soda,riceflour,cumin seeds,add more water if necessary.
remove the slices from water and dip in the batter.drop them in oil.deep fry.sprinkle little chaat masala on top when hot.

BURNT GARLIC EGG FRIED RICE

MY CLICKS

required:oil-1&1/2 tbsp,ginger chopped-1 tsp,garlic chopped-1 tsp,garlic crushed-20,eggs-3,basmathi rice cooked-1 bowl ,salt-according to taste,ajinamoto-a pinch[optional],green chilli sauce-1&1/2 tsp,1/4 th tsp-capsico sauce,spring onion greens-finely chopped ,sesame oil-1&1/2 tsp.
method
cook rice and keep it aside.heat oil in a wok and when it is smoking hot, tip in the chopped ginger,chopped garlic and crushed whole garlic.when the garlic turns light brown, move everything to one side and add beaten eggs.after the egg scrambles add the cooked basmathi rice,salt,ajinamoto,green chilli sauce and capsico sauce one after the other.finally add sesame oil.toss nicely and remove.serves two adults.

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.

VAMAKU BAJJI

MY CLICKS

required:chickpea flour-1/2 cup,red chilli pd-1/4 tsp,salt-3 pinches,water-1/4 cup,soda-a pinch,vamaku-10 leaves,cumin seeds-a pinch

method

mix all the other ingredients except for the leaves and make a thick batter.dip the washed and drained leaves in the batter and deep fry

PEANUT PAKODA

required:peanuts-250 g,curry leaves-4 sprigs,cumin pd-1 tsp,garam masala-1/2 tsp,red chilli pd-1 tsp,salt-3/4 th tsp,chickpea flour-1 cup
method
wash the peanuts in water and drain.to the slightly wet peanuts;add cumin pd,garam masala,red chilli pd,salt
and mix nicely.put the chickpea flour in a plate.roll the peanuts in the flour and deep fry on a very low flame.the deep frying pan should also be placed on a small burner on the stove.lastly deep fry the curry leaves.mix them with the peanuts.

MY CLICKS

CURD SEMIYA BATH

MY CLICKS

required:semiya or vermicelli-1 cup,ginger-1/2"piece ground to paste,curd-4or 5 ladles,salt-according to taste,green chillies-2 chopped,oil-1/2 tbsp,mustard seeds-1 tsp,uraddal-1 tsp,chanadal-1tsp,curry leaves-1sprig.

method

boil 1 lt of water and add salt-1/2 tsp,oil-1/4 tbsp to the water.put the vermicelli in the boiling water and keep stirring until it is almost cooked.drain in a colander and sprinkle cold water to stop the semiya from cooking further.this also keeps semiya from sticking together.mix semiya,curd,green chillies,ginger paste,salt according to taste and keep it aside.
heat a pan and add remaining oil to it.when the oil is hot; tip in mustard seeds,uraddal and chanadal.after the dal turns brown add the curry leaves.this tempering should be added to the semiya.

MUSHROOM AND SPINACH FRIED RICE

required:oil-1 tbsp,garlic finely chopped-2 tsp,spinach leaves-7-8 each cut in four pieces ,button mushrooms-4 sliced thin,salt-according to taste,pepper pd-according to taste,ajinamoto-2 pinches,cooked basmathi rice-1 bowl,spring onion greens-finely chopped

MY CLICKS

method

heat a non stick pan and add oil to it.when the oil is hot, tip in garlic and stir fry for few seconds on high flame.tip in the mushroom, spinach and stir fry.add cooked basmathi rice,salt,pepper pd and ajinamoto for seasoning.stir fry for 2-3 min and finally add spring onion greens.mix nicely and turn off the flame. 

CORN FRIED RICE

required:oil-1 tbsp,garlic finely chopped-1 tsp,green chillies-finely chopped 1 tsp,frozen and thawed sweetcorn-1/2 cup,cooked and cooled basmathi rice-1 medium bowl,salt-according to taste,ajinamoto-2 pinches,red chilli paste-1 tsp,green chilli sauce-1 tsp,coriander finely chopped

MY CLICKS

method
heat a pan and add oil to it.now on a high flame tip in garlic,green chillies and stir fry.before they become brown add the sweetcorn and stir fry.next add the basmathi rice,salt,ajinamoto,red chilli paste,green chilli sauce one after the other and stir fry for 2-3 min.finally add the coriander leaves.

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.

SEMIYA VADA

required:chickpea flour-3/4 th cup,boiled and drained vermicelli or semiya-1 cup,green chillies-2,onion-1 small chopped,curry leaves-1 sprig chopped,coriander-few leaves chopped,salt-according to taste
method
mix all the above ingredients together.make vadas and deep fry.

MY CLICKS

IDLI BATTER PAKODA

required:left over idli batter-2 ladles,maida-1/2 tbsp,cumin seeds-1/2 tsp,salt-according to taste,red chilli pd-1/4 tsp,green chillies-2,onion-1 medium which is sliced thin.
method
mix all the above ingredients nicely and deep fry like pakodas.

PEPPER SPICED TEA

required:water-1&1/4 cup,peppercorns-1 tsp crushed coarsely,saunf-1 tsp crushed coarsely,ginger-1" piece crushed,mint leaves-3/4 th cup,tea leaves-2 tsp,milk-1 cup,sugar-2 tsp
method
to the water add mint leaves,peppercorns,saunf,ginger and heat it up.when the water reduces a little then add sugar&tea leaves.after a min add the milk.when the milk comes to a boil strain and serve hot.

MY CLICKS

CAULIFLOWER PEPPER MASALA

required:oil-1&1/2 tbsp,dry red chillies-1 broken,curry leaves-1 sprig,onions-2medium sized which are finely chopped,green chilli-1 slit,garlic chopped-3 cloves,turmeric pd-1/4 tsp,cauliflower-1 medium,salt-according to taste,coriander pd-1&1/2 tsp,water 3 cups,pepper pd-2 tsp.
method
put the flowerettes along with salt in water.wash nicely and drain.heat oil in a pan and add the dry red chilli,curry leaves.when they are fried, tip in the chopped onion,green chilli,turmeric pd and saute until the onion is light brown in colour.tip in garlic and when light brown add the flowerettes,coriander pd and also salt.saute for 2 min and then add water.cook covered until flowerettes are soft.lastly tip in the pepper pd and mix nicely.serve with rice or phulka.

MY CLICKS

CABBAGE AND CARROT SANDWICH

MY CLICKS

required:brown bread-2 slices,cabbage -2 tsp grated finely,carrot-2 tsp grated finely,mayonnaise-4 tsp,cucumber or kheera-4 or 6 round slices.

method

make a spread by combining grated carrot,grated cabbage and mayonnaise.trim the edges of the bread slices and apply this spread on it.place the cucumber slices on the spread and cut into desired shapes.sandwich will

be more colourful if the cucumber is not peeled.

CABBAGE AND NOODLE BROTH

MY CLICKS

required;water-1 lt,maggi noodles-1/4 pack,onion-1 small diced,cabbage-a medium size block diced,tomato-1 chopped,salt-according to taste,ajinamoto-2 pinches,maggi seasoning-1 packet from the same pack.
method
mix all.cover and boil until the noodles are cooked.serve hot.

BOTTLEGOURD IN MILK GRAVY

MY CLICKS

required-bottlegourd-1 medium sized peeled and diced evenly,oil-1 tbsp,mustard seeds-1heaped tsp,cumin seeds-1 tsp,curry leaves-1 sprig,onion-1medium which is chopped finely,green chillies-5 slit,turmeric pd-1/4 tsp,salt-according to taste,milk-1 cup which is boiled and cooled
method
add little salt to the bottlegourd pieces, mix them nicely with hand and keep aside.heat oil in a non stick pan and tip in mustard seeds.when they crackle; tip in cumin seeds,turmeric pd,curry leaves,onion and green chillies.stir fry.add the bottlegourd when the onion is light brown and cover with a lid.reduce the flame.mix in between.when the water from the bottlegourd dries up and the bottlegourd is soft, pour the milk.
if the bottlegourd is not very fresh and doesn't cook in it's own juices then add little water to cook it and later add the milk.cook for 1-2 min after pouring the milk.turn off.the milk should not split.
to improve the gravy texture add 1 tsp of chickpea flour to the cooled milk and mix without any lumps.use this milk instead.

HOT LEMON TEA

required:tea leaves-1/4 tsp,juice of half lemon,sugar-1&1/4 tsp,water-1&1/4 th cup
method
put the water to boil along with sugar.add the tea leaves when the water starts boiling and turn off.squeeze the lemon juice.strain and serve hot.

MY CLICKS

DRUMSTICK AND DAL SOUP

required: toordal-1 handful,drumsticks-2 cut in 1" pieces,mint leaves-2 handfuls,curry leaves-2 sprigs,coriander leaves with stems-2 handfuls,onion-1 medium chopped ,tomato-3 chopped,saunf-1&1/2tsp,turmeric pd-1/4 tsp,green chillies-4,water-4 glasses, salt-according to taste,pepper pd-1/2 tsp.
method
to the pressure cooker add toordal,drumstick,mint leaves,curry leaves,coriander leaves,onion,tomato,saunf,turmeric pd,green chillies and water.cook for 3 whistles.mash nicely and strain.add salt,pepper pd.serve warm.

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CHILLED WATERMELON SOUP

required:salt-according to taste,white pepper pd-1/2 tsp,mint leaves-handful,lemon-1,watermelon-about 1.4 kg
method
cut open the watermelon and dice the red pulp in medium size pieces.put these chunks in a blender along with salt,white pepper pd,lemon juice,mint leaves.strain and serve chilled.

MY CLICKS

RAW BANANA AND MOONGDAL FRY

MY CLICKS

required:raw bananas-2,moongdal-1/4 cup,oil-1 tbsp,mustard seeds-1 tsp,uraddal-1 tsp,chanadal-1/2 tsp,turmeric pd-1/4 tsp,curry leaves-1 sprig,garlic chilli pd-1 tsp,salt-1/2 tsp

method

chop the ends of raw bananas and cut them in the middle.boil the bananas in water and drain.when they cool down,peel,dice in small pieces.meanwhile also boil the moongdal in water until little soft and drain.the dal should not be mushy.

heat the oil in a nonstick pan and tip in mustard seeds.also add uraddal,chanadal,turmeirc,curry leaves.when the dals are light brown in colour tip in the diced bananas and cooked moongdal.stir fry for sometime and add salt,garlic chilli pd.

MASOORDAL BHAJIYA

required:masoordal-100g,onion-1 medium diced,green chillies-7,coriander seeds-2 tsp,salt-according to taste,carom seeds or ajwain-1 tsp,chickpea flour or besan-2 or 3 tbsp,ginger-garlic paste-1 tsp,cumin seeds-1 tsp.
method
soak the masoordal in water for 5-6 hours after washing it nicely.grind the dal with salt,onion,green chillies,ginger-garlic paste,cumin seeds and water.same water which is used to the soak the dal can be used.the water level should be slightly above the dal level in the mixer jar.
add chickpea flour and carom seeds to the batter.also add coarsely ground coriander seeds to the batter.deep fry until golden brown.

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PAPAD WITH TOPPINGS

MY CLICKS

required:coriander-few leaves chopped,onion-1 small finely chopped,coconut grated-2 tbsp,lemon juice-few drops,green chilli-1 finely chopped,salt-2 pinches,fried masala papads-6-8.
method
nicely mix grated coconut with green chilli,lime juice,salt,coriander and onion.sprinkle little of this mixture on the fried papad.