RASBERRY ICEPOPS

required:rasberries-4 cups,cane sugar-3/4 th cup ,mint leaves chopped-1 tbsp,water-1 cup

method

puree rasberries in a blender,strain puree and discard solids.heat water,sugar,mint leaves in a small sauce pan over medium heat until sugar dissolves.stir mint syrup into puree.pour puree into the molds and freeze

MY CLICKS

BRUSSEL SPROUTS FRY

MY CLICKS

required:oil-1 tbsp,mustard seeds-1 tsp,uraddal-1tsp,turmeric pd-1/4 th tsp,onion-1 medium,curry leaves-1 sprig,brussel sprouts-1/2 kg,salt-according to taste,garlic chilli pd-1 tsp,sesame and roasted chanadal pd[karappodi]-2 tsp

method

wash the brussel sprouts and put them in a food processer to shred them.heat the oil and tip in  the mustard seeds,uraddal.when the mustards pop add the onions,turmeric pd,curry leaves to the pan and stirfry.when the onions turn light golden then put the shredded sprouts,salt and cover for 2 to 3 min on a medium flame.later open the lid and  fry for another 2 to 3  min.lastly add karappodi and garlic chilli pd.mix nicely and turn off.serve with rice.

DOSA WITH RICEFLOUR

MY CLICKS

required:uraddal-1 cup,riceflour-2 cups,salt-according to taste,water-to soak and to make batter,oil-to fry
method
soak the uraddal for 3-4 hours after washing it nicely.also soak the riceflour in enough water to make a thin paste.grind the uraddal into a smooth batter and  remove to a vessel.mix the riceflour paste with the 
uraddal batter.add enough salt.no fermentation is required for these dosa's.take a non stick dosa pan and heat it up nicely and make a thick dosa.pour oil around the dosa. flip to the other side and cook again.

TOMATO RASAM WITH COCONUT MILK

required:turmeric pd-1 pinch,slit green chillies-5 or 6,coconut-1/2 portion grated,tomatoes-2 big,salt-according to taste,tamarind paste-1/2 tsp[optional if tomatoes are not sour],coriander leaves-few chopped,water-5 to 6 cups
tempering:oil-2 tsp,garlic cloves-1,mustard seeds-1 tsp,cumin seeds-1/2 tsp,curry leaves-1 sprig
method
grind the chopped tomatoes and strain the juice.grind the grated coconut with half the water and strain to get the thick coconut milk.put the grated coconut back in the blender and pour the remaining water and grind again to get the thin milk.strain again.now mix the tomato juice,coconut milk,green chillies,turmeric pd,salt and boil this for about 15-20  min on medium flame until the raw smell of the coconut disappears.add the coriander leaves lastly.
prepare the tempering and pour into the rasam.mix nicely.serve with rice.

MY CLICKS

TOMATO PEANUT CHUTNEY

MY CLICKS

required:peanuts-1 cup,garlic cloves-2,salt-according to taste,cumin seeds-1/2 tsp,green chillies-6,tamarind paste-1/4 th tsp[optional if tomato is not sour],tomato-1 big chopped,oil-2 tsp,water-for chutney consistency

for tempering:oil-1 tsp,mustard seeds-1 tsp,uraddal-1 tsp,chanadal-1/2 tsp,curry leaves-1 sprig

method

dry roast the peanuts and peel them when warm.in the same pan add oil and fry the tomato and green chillies.when the oil appears on the surface of tomatoes,turn off.now grind peanuts,green chillies,tomato,cumin seeds,salt,garlic cloves,tamarind paste together.later add water to this mix and grind to adjust the consistency.
prepare the tempering and mix this in the chutney.serve thic chutney with dosa,idli,pesarattu and vada

MUSHROOM PEPPER FRY

required:mushrooms-250 g,oil-3 tsp,onion-2 tsp finely chopped,turmeric pd-a pinch,ginger&garlic paste-1/4 th tsp,black pepper pd-1/2 tsp,green chillies-1 finely chopped,salt-according to taste,coriander-few leaves chopped,lime juice-few drops

method
wash the mushrooms and dice them.add little oil and stirfry the mushrooms on high flame until the water from the mushrooms dries up.remove the mushrooms to a plate.in the same pan add little oil if necessary and then add onion,green chilli,turmeric pd and salt.when the onion is light golden in colour add ginger&garlic paste.after a min,tip the mushrooms back into the pan and mix everything.adjust the salt.add the black pepper pd and stirfry for another 2 to 3 min.turn off and add coriander leaves,lime juice.mix nicely.

MY CLICKS

AVACADO CHUTNEY

required:avacados-2 green in colour,cumin seeds-1/2 tsp,green chillies-10 to 12,garlic cloves-2,salt-according to taste,oil to fry green chillies-1 tsp,tamarind paste-1/2 tsp[or lemon juice]
tempering:oil-2 tsp,mustard seeds-1/2 tsp,uraddal-1/2 tsp,chanadal-1/2 tsp,curry leaves-1 sprig
method
cover and fry the green chillies in a vessel on a low flame.peel the avacados and deseed them.dice them and put them in a food processor them along with fried green chillies,garlic,cumin seeds,salt,tamarind paste.tempering is optional.

MY CLICKS

AVACADO ALMOND PUDDING

required:ripe avacados-2,honey-to taste,unsweetend vanilla almond milk-3/4 th cup,almonds for garnish-sliced and toasted 
method
combine avacados,almond milk,honey in a blender.puree until smooth.spoon into individual dessert glasses and top with toasted almonds.

MY CLICKS

MUNAGAKU PESARAPAPPU

required:oil-1 tbsp,dry red chilli-1 broken,mustard seeds-1/2 tsp,uraddal-1 tsp,chanadal-1/2 tsp,turmeric pd-1/4 th tsp,curry leaves-1 sprig,split yellow moongdal-1 cup,drumstick leaves or munagaku-2 cups washed nicely,salt-according to taste,water-to cook the dal,garlic chilli pd-1 tsp.
method
boil the moongdal with water until soft and drain the water.cook the dal seperately because it should not turn mushy. do not cook in a pressure cooker.
take a non stick pan and pour the oil.after the oil is hot, tip in the mustard seeds, uraddal,chanadal and lastly the dry red chilli.when the dals turns golden then add the cooked moongdal and fry for a min.then tip in the munagaku and fry until the raw smell disappears.lastly add salt&garlic chilli pd.mix nicely and turn off.

MY CLICKS

PEANUT AND COCONUT CHUTNEY

required:green chillies-4 or 5, coconut-1/2,peanuts-3/4 th cup dry roasted and peeled,garlic cloves-2,salt-3/4 th tsp or according to taste,curry leaves-1 sprig,cumin seeds- 1/2 tsp,tamarind paste-1/4th tsp,water 
for tempering:oil-2 tsp,mustard seeds-1 tsp,uraddal-1 tsp,curry leaves-1 sprig
method
dry roast and peel the peanuts when they are warm.dice the coconut in small pieces.grind coconut,peanuts,green chillies,salt,cumin seeds,garlic cloves,tamarind paste together in a mixie.later add little by little water to get the desired consistency and keep grinding.prepare the tempering and add to the chutney.serve with dosa's or idli's.

JONNA RAWA DOSA

required:jonna pindi or sorghum flour-1 cup,riceflour-1/4 th cup,green chillies-3,ginger small piece-very finely chopped,salt-1/2 tsp or according to taste,cumin seeds-1/2 tsp,coriander leaves finely chopped-few,oil-1 or 2 tsp 
method
mix jonna pindi and riceflour together.add salt,cumin seeds,green chillies,ginger,coriander leaves to the mix.add enough water to make the batter thin and runny.heat a non stick dosa pan.when sizzling hot,pour the batter from the top.turn the pan if required to spread the batter.after few seconds, pour the oil around the dosa and also in the middle.wait for the dosa to change colour and serve with peanut-coconut chutney.

MY CLICKS

CAULIFLOWER AND COCONUT CHUTNEY

required:cauliflower-7 or 8 small flowerettes ,coconut-1/2,green chillies-6,onion-1 small,ginger-a small piece,salt-according to taste,tamarind paste-3/4 th tsp,cumin seeds-1/2 tsp,oil-2 tsp
for tempering oil- 2tsp,mustard seeds-,uraddal-1 tsp,curry leaves-5
method
take a vessel and heat it up with oil.fry the onion,green chillies,cauliflower together while keeping them covered.when the green chillies slightly change colour,turn off.the onion and cauliflower need not change colour.now grind coconut pieces,ginger,cumin seeds,tamarind paste along with cauliflower,onion,green chillies and salt.
add the tempering to the prepared chutney.serve with dosa,idli,pesarattu

MY CLICKS

STIRFRIED MUSHROOMS

required:mushrooms-250 g diced ,garlic-3 cloves finely chopped,salt-to taste,red chilli flakes-1 tsp,parsley-few leaves,butter-1 tbsp
method
melt the butter in a non stick pan and tip in the garlic.after few seconds, tip in chopped mushrooms.fry on high flame until the water from the mushrooms dries up.now add the chilli flakes and salt.stirfry for another 3-4 minutes and add parsley leaves.nicely mix and turn off.serve with rice or as a snack.

MY CLICKS

TOMATO FRY

MY CLICKS

required:tomatoes[sour variety]-8 big chopped,oil-1&1/2 tbsp,onion finely chopped-1 big,ginger&garlic paste-1&1/2 tsp,turmeric pd-1/4 th tsp,salt-to taste,red chilli pd-1&1/4th tsp
method
take a cast iron pan and heat the oil.tip in the onions and fry them with little salt until light golden.now add the ginger&garlic paste to the onions and fry for a minute on medium flame.next tip in the chopped tomatoes,turmeric pd and keep frying on a medium flame without covering.first the tomatoes turn pulpy and later they turn dry.meanwhile tip in the red chilli pd and the remaining salt.turn off when the oil appears on the surface.

ONION UTHAPPAM

required:fermented dosa batter-2 ladles which already has salt,salt-to taste,cumin seeds-1/4 th tsp,onion finely chopped-1 small,green chilli-1 finely chopped,oil-1 tsp
method
mix the onions,green chillies,cumin seeds with little salt.crush them together with hand nicely.
the dosa batter should be thick but of pouring consistency.take a non stick pan and pour the batter in the m iddle when the pan is hot.now reduce the flame to medium.the batter will spread by itself.sprinkle the onions on the dosa.pour the oil around the the uthappam and cover.open the lid and slightly lift the uthappam to check if it is golden brown and then flip carefully and cook on the other side.

MY CLICKS

POTATOES WITH DILL

required:potatoes-3/4 th kg,butter-1&1/2 tbsp,dill leaves-2 big bunches,salt-according to taste,garlic chilli pd-1 tsp
method
take the dill leaves bunch and chop off the thicker stems at the bottom.wash and chop them roughly and keep.wash the potatoes and cut them in half.put them in a pressure cooker and add water until they are immersed.now cook for 2 whistles.after the pressure is reduced, peel and dice the potatoes.
heat the butter in a non-stick pan and add the potatoes.keep frying the potatoes on medium heat until they are crisp and golden in colour.finally add the dill leaves and mix nicely.add salt and garlic chilli pd at last.mix nicely and serve with rice.

MY CLICKS

SESAME AND DATES LADDU

MY CLICKS

required:2 cups white sesame pd,deseeded and ground dates-1&1/2 cups
method
dry roast the sesame until they pop.grind the sesame seeds coarsely.also grind the deseeded dates seperately and make laddu's.

COCONUT WITH CURD CHUTNEY

required:coconut-1 grated,green chillies-3 finely chopped,onions-2 small finely chopped,ginger-1/2" piece finely chopped,salt-according to taste,turmeric pd-1 tsp,curry leaves-1 sprig finely chopped,fresh curd-1&1/2 cups
tempering:oil-2 tsp,mustard seeds-1 tsp,uraddal-1 tsp,chanadal-1/2 tsp,curry leaves-1 sprig
method
nicely mix onions with green chillies,ginger,salt,turmeric pd and curry leaves.to this add grated coconut and mix again.finally add curd and mix.prepare the tempering with the above mentioned ingredients and add to the chutney.serve with medu vada.

MY CLICKS

SESAME CHUTNEY

MY CLICKS

required:dry roasted and coarsely powdered sesame-2 cups,turmeric pd-2 pinches,garlic cloves-4,cumin seeds-1 tsp,salt-according to taste,tamarind paste-1 tsp,dry red chillies-10,water-1 cup
tempering:oil-1 tsp,mustard seeds-1/2 tsp,uraddal-1 tsp,curry leaves-1 sprig
method
fry the dry red chillies in little oil and coarsely powder them in a mixie jar.to this add turmeric pd,garlic cloves,cumin seeds,salt,tamarind paste and grind again.next add the sesame powder and water and blend for 2 sec.pour the prepared tempering and mix nicely.
serve with mysore bajji,idli or dosa

EGGS WITH SPECIAL MASALA

required:oil-2 tbsp,boiled and peeled eggs-2,garlic cloves-2,salt-according to taste,red chilli pd-2 tsp,mustard seeds-1/2 tsp,cumin seeds-1/4 th tsp,turmeric pd-a pinch,onion-1big,uraddal-1/2 tsp,curry leaves-1 sprig

method

grind onion,garlic,salt and red chilli pd,cumin seeds to a coarse paste.heat up the oil and prepare the tempering with mustard seeds,uraddal,curry leaves.add the ground paste to this and fry for 2 minutes.turn off before the onions are cooked.make small vertical slits on the eggs with the help of a knife and add them to this mixture.mix nicely.

MY CLICKS

MUNAGAKU CHAPATHI

required: tender leaves from the drumstick tree or from the top portion of the branches,salt-to taste,red chilli pd,wheatflour,water,oil or ghee to fry

method

wash the leaves.mix the wheat flour with salt,red chilli pd.also add the leaves and water to make chapathi dough.roll the chapathi's and fry.

MY CLICKS

PEPPER RICE

required:chanadal-1/2 tbsp,sonamasoori rice-1&1/4 th cups,water-3&1/2 cups.
melted ghee-2tsp,curry leaves-2 sprigs,dry red chillies-2 broken.
tempering: melted ghee-1 tbsp,mustard seeds-1 tsp,uraddal-1 tsp,chanadal-1 tsp,curry leaves-1 sprig,peanuts-1/2 tbsp,dry coconut-chopped in small pieces-few,cashews-few,pepper pd-2 or 3 tsp,salt-to taste.
method
cook rice and chanadal together with enough water and keep.heat a pan with ghee and  fry curry leaves,dry red chillies until crisp and remove them.to the same pan add more ghee and prepare a tempering with uraddal,chanadal,mustard seeds,curry leaves,peanuts,dry coconut pieces,cashews.lastly add salt,pepper pd,cooked rice to the tempering and mix nicely.turn off.
also lightly crush the fried curry leaves,dry red chillies and add to the rice.

MY CLICKS

BITTERGOURD CHIPS

required:bittergourd-1/4 th kg,salt-1/4 th tsp,red chilli pd-1/2 tsp,turmeric pd-1 pinch,cornflour-12 tsp,oil-to deep fry

method

wash the bittergourd and make thin slices.rub these slices with salt,red chilli pd,turmeric pd.dust with cornflour and deepfry.

MY CLICKS

PALAK PAKODA

required:palak-1 small bunch,green chillies-5,carom seeds or ajwain-1/4 th tsp,salt-according to taste,hot oil-2 tsp,besan or chick pea flour-1tbsp,riceflour-1&1/2 tbsp,oil- to deep fry
method
wash the palak leaves and chop roughly.now mix riceflour,besan,green chillies,carom seeds,salt,palak leaves and hot oil.now deep fry the pakoda in the oil.

MY  CLICKS

CARROT AND SPINACH FRY

MY CLICKS

required:carrots-1/2 kg grated,spinach-2 small bunches- washed and chopped roughly,oil-1/2 tbsp,mustard seeds-1/2 tsp,uraddal-1 tsp,green chillies-2 slit,turmeric pd-2 pinches,salt-according to taste,garlic chilli pd-1/2 tsp
method
heat a pan and pour oil in it.tip in the mustard seeds,uraddal.when the mustards pop, add the green chillies.tip in the grated carrot and fry for a minute.now add the chopped spinach,salt and cover for 2 min.remove the lid and fry until the carrot is soft and tip in garlic chilli pd.turn off.

JONNA LADDU

required:jonna pindi[jowar flour]-2 cups,grated jaggery-1 cup,ghee-4 tsp,cashews-10-12, warm milk-3/4th cup,kissmiss-1 tsp
method
fry the cashews in ghee until golden and put them in a plate.in the same pan also fry the kissmiss and put them in the same plate.
next fry the jonnapindi for 10 min on low flame mixing continuously until crisp.grind the jaggery to a smooth paste.mix the flour with jaggery.add warm milk to this and make laddu's immediately.makes about 10-12 laddu's.

MY CLICKS

MULLANGI PULI KOLUMBU

MY CLICKS

required:mullangi-1 small cut like thick chips,oil-1/2 tbsp,methi seeds-1/4 th tsp,1/4 th tsp-mustard seeds,1/4 th tsp-chanadal,1/4 th tsp uraddal,shallots[sambar onions]-15 peeled,green chillies-2 slit,curry leaves-1 sprig,garlic cloves-5 peeled,hing-1 pinch,water-250-300 ml,salt-acording to taste,jaggery-a small piece,red chilli pd-according to taste,onion-1 small, 1/4 th of a small coconut or 2- 1" pieces of coconut,salt-according to taste

method
heat the oil and tip in methi seeds,mustard seeds,chanadal,uraddal.when they are fried, add shallots,mullangi green chillies,curry leaves,garlic cloves and fry for about 5 min until the mooli becomes soft.tip in the red chilli pd and add water.when the water is boiling away,tip in the hing and jaggery.meanwhile grind both onion and coconut,salt in a mixie.add this paste to the kolumbu and cook for some more time until the raw smell of onion disappears.

QUICK MOONGDAL HALWA

MY CLICKS

required:yellow moongdal-1cup,water-1/2 cup,sugar-according to taste,ghee-1/2 tbsp,coconut grated-3 tsp,cashews-5 broken,cardamom powder-2 pinches
method
soak the moongdal for 2 hours.drain and grind coarsely with water.prepare idli's with this batter.apply ghee to the idli plates.leave the bottom plate of the idli stand empty while putting the batter on the idli plates.these idli's are not soft like the regular idli's.it takes about 5-7 minutes for the idli's to be cooked in steam.when the idli's are warm take the idlis and grind with 3 or 4 tsp of ghee coarsely in a mixie.
measure the moongdal mixture and for 1 measurement of this add 3/4 th measurement of sugar.also add coconut and cardamom pd  to the same mix and keep this aside for few minutes until the sugar is melted.
take a pan and add the remaining ghee and fry some cashews.now add the prepared moongdal mix and fry for 1 minute on medium heat and remove.

PESARA GARELU

required:split moongdal-2 cups,onion-1 big chopped,coriander-1 bunch chopped,ginger-30 g,green chillies-7 or 8,cumin seeds-1&1/2 tsp,salt-according to taste,oil to deep fry
method
wash and soak the moongdal for 5-6 hours or overnight.wash the dal again nicely.take the dal from the water in the vessel and put it in a colander.in this process discard the green part of the dal.green part need not be thrown away completely.grind this dal coarsely in a mixie with green chillies,salt and ginger.add cumin seeds,coriander and onion to this paste.deep fry the vadas.dip the hand in water to shape and drop the vadas easily in oil.

MY CLICKS

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

MY CLICKS

MAMIDIKAYA PACHI PULUSU

MY CLICKS

required:green mango-1 which turned ripe,onion-1 medium-,jaggery grated-7 or 8 tsp,salt- according to taste,water-3/4 th lt

tempering:oil-1/2 tbsp,mustard seeds-1/2 tsp,cumin seeds-1/2 tsp,dry red chillies-4,curry leaves-1 sprig,turmeric pd-a pinch
method
boil the mango pieces in 1 cup of water.cook until they turn little soft and mash.add the remaining water to this.tip in the onion,jaggery,salt and mix nicely.
prepare the tempering with the above items and add to the above mango mixture.crush the dry red chillies with hand.

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.

MY CLICKS

BEETROOT PACHADI

MY CLICKS

required:methi seeds-1/4 th tsp,coriander seeds-1 tsp,beetroot-1 medium size grated,garlic cloves-5,dry red chillies-12,tamarind paste-1/2 tsp,salt-according to taste,cumin seeds-1 tsp,oil to fry beetroot-2 tsp

for tempering:oil-1 tsp,dry red chilli-1,mustard seeds-1/2 tsp,uraddal-1/2 tsp,chanadal-1/2 tsp,curry leaves-1 sprig

method

dry roast methi seeds,dry red chillies and coriander seeds seperately.fry the beetroot for 2 min.now grind

methi seeds,coriander seeds,dry red chillies,beetroot,garlic cloves,tamarind paste,salt,cumin seeds together.now prepare a tempering with the above items and add to the ground chutney.serve with rice.

KARAPPODI WITH PEANUTS

MY CLICKS

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.

MOONGDAL UPMA

required:yellow moongdal-1 cup,water-1/2 cup,oil-1&1/4 tbsp,mustard seeds-1 tsp,uraddal-1tsp,chanadal-1/2 tsp,curry leaves-1 sprig,cashews-few broken,green chillies-5 finely chopped,sugar-1/4 th tsp,coconut grated-4 tsp,salt-1 tsp or according to taste,lemon juice-1/2 lemon
method
soak the moongdal for 2 hours.drain and grind coarsely with water.prepare idli's immediately.leave the bottom plate of the idli stand empty while putting the batter on the idli plates.these idli's are not soft like the regular idli's.it takes about 5-7 minutes for the idli's to be cooked in steam.when the idli's are warm take the idlis and grind with 3 or 4 tsp of oil coarsely in a mixie.
in another vessel heat the oil and tip in mustard seeds,uraddal,chanadal,curry leaves.when the mustards pop,
tip in curry leaves,green chillies and cashews.add the moongdal mixture,grated coconut to the pan when the cashews are fried and mix nicely.immediately add sugar,lemon juice and turn off the stove.keep it covered.

MY CLICKS

MOOLI AND COCONUT CHUTNEY

required:oil-2 or 3 tsp,mooli-1small peeled and grated,dry red chillies-5,chanadal-1 tsp,uraddal-1 tsp,tamarind-small piece,coriander seeds-1/4 th tsp,cumin seeds-1/2 tsp,coconut grated-1 tbsp,water-to make a paste,salt-according to taste
method:
fry the dry red chillies in oil and when light brown remove.in the same oil fry chanadal,uraddal,coriander seeds,cumin seeds together.when the dal is brown in colour,add tamarind,mooli.when the raw smell of mooli disappears add the coconut.fry lightly and turn off.grind with salt and water.

MY CLICKS

CHICKEN PODIMAS

required:oil-1&1/2 tbsp,mustard seeds-1/2 tsp,saunf-1/2 tsp,dry red chillies-2 broken,green chillies-3 finely chopped,curry leaves-1 sprig,onion-1 big finely chopped,turmeric pd-1/4 th tsp,tomato-1 small finely chopped,chicken-450 g,salt-according to taste,coriander pd-2 &1/2 tsp,red chilli pd-2 tsp,pepper pd-1 tsp,egg-1,coriander-few leaves,garam masala pd

method
1.heat the oil in a non stick pan
2.tip in mustard seeds and when they pop, tip in saunf
3.add dry red chillies,curry leaves
4.when the red chillies are light brown in colour add the onion,
   green chillies,salt,turmeric pd
5.after the onions sweat add the tomatoes and fry for 2 minutes
6.now it's time to add the chicken and fry.
7.tip in red chilli pd,coriander pd,pepper pd and fry till the oil appears on surface
8.add the egg and mix after a minute.
9.add coriander leaves and garam masala pd and mix
10.turn off after the egg is cooked.

MY CLICKS

FRIED EGGS

required:eggs-2,salt-3 pinches,pepper pd-4 pinches,oil-to fry
method
boil the eggs and peel.take a pan ,which is deep in the middle and pour oil.heat it.now put the eggs in oil and fry until colour changes on all sides.remove from the pan and immediately sprinkle pepper pd,salt on the eggs.mix nicely.

MY CLICKS

BEETROOT POHA

required:oil-1&1/2 tbsp,mustard seeds-1 tsp,chanadal-1/2 tsp,uraddal-1 tsp,curry leaves-1 sprig,dry red chillies-5 or 6 broken,beetroot-1 small grated,poha-2 cups,coriander-few leaves chopped,grated coconut-2 tsp,salt-according to taste
method
heat a non stick pan.pour the oil and when it is hot,tip in mustard seeds,uraddal and chanadal.when the mustards pop tip in the dry red chillies,curry leaves.when the chillies are light brown then add the beetroot.fry on a low flame for 2 minutes.meanwhile wash the poha and soak it in water for a minute and drain.squeeze out the water from the poha and add the poha into the pan and mix nicely on low flame.after 2 minutes add grated coconut, coriander and salt.mix nicely and turn off.

MY CLICKS

METHI LEAVES AND CHICKPEA FLOUR BALLS

required:methi leaves-1 handful washed and finely chopped,turmeric pd-2 pinches,onion-1 small grated,cumin seeds-1/4 th tsp,coriander-few leaves,green chillies-2 finely chopped,chick pea flour-4 tbsp,coriander pd-1 tsp,salt-1/4 th tsp,red chilli pd-1/4 th tsp,ginger-1 small piece,garlic cloves-2
oil-to shallow fry the balls
method
make a paste of ginger and garlic.mix methi leaves,turmeric pd,onion,cumin seeds,coriander leaves,green chillies,coriander pd,salt,red chilli pd,ginger&garlic paste.little by little add chick pea flour to the leaves.the dough should not be firm as chapathi dough.make balls by applying oil to hands.shallow fry these balls on a low flame.serve with rice or as a snack.

MY CLICKS

PONNANGANNI OR PONNUGANTI PORIYAL

MY CLICKS

required:oil-1 tbsp,mustard seeds-1/2 tsp, uraddal-1/2 tsp,chanadal-1/4 th tsp,onion-1 small finely chopped,green chillies-4 or 5 slit,turmeric pd-a pinch,ponnanganni or ponnuganti leaves-2 bunches,coconut-2 tbsp grated,salt-according to taste
method
heat the oil and tip in mustard seeds,uraddal,chanadal.when the mustards pop add the onion,green chillies,salt.fry until the onion turns light brown in colour.next tip in the turmeric pd,ponnanganni leaves and mix nicely.fry on low flame.after a min add the grated coconut and fry till the leaves change colour and are soft.serve with rice

BEETROOT TOMATO RASAM

required:oil-1/2 tbsp,mustard seeds-1 tsp,curry leaves-1 sprig,dry red chillies-1 broken,beetroot-1 chopped in small pieces,tomatoes-4 chopped,water-1&1/2 lt,salt-according to taste,coriander-few leaves,garlic crushed-5 cloves, pepper corns-2 tsp
method
grind pepper corns to make powder.crush the chopped tomatoes with hand and add water to them.
heat oil in a pan and tip in mustard seeds,curry leaves.next add the dry red chilli.after it slightly changes colour tip in the beetroot pieces.fry them for a minute.now add the tomato and water mix.when the water starts boiling then add the crushed garlic,salt and pepper powder.cook further until the tomatoes are cooked.lastly add coriander leaves

MY CLICKS

METHI CHAPATHI

required:wheatflour-6 or 7 big handfuls,chickpea flour-1 tbsp,salt-1/2 tsp or according to taste,red chilli pd-3/4 th tsp,methi or fenugreek -1 big bunch,oil-to fry
method
one handful of flour when kneaded becomes 1 big chapathi.wash the methi leaves with the stems.chop them all finely.add wheat flour,red chilli pd,salt,chickpea flour to the greens and knead like puri dough.leave it to rest for 20 min.dust with wheat flour while rolling the chapathi's.later make chapathi's in oil.

MY CLICKS

PAPAYA AND DATES MILKSHAKE

required:dates-2 deseeded,papaya-4 or 5 small pieces,chilled milk-250 ml
method
blend all of them together and serve immediately

MY CLICKS

MANGO DAL

required;toordal-1cup,water-2&1/2 cups,green mango-1 small,onion-1 small diced,green chillies-2 slit,water-1cup,turmeric pd-1/4 th tsp,red chilli pd-1 tsp,salt-according to taste
for tempering:oil-1&1/2 tbsp,mustard seeds-1 tsp,garlic cloves crushed-2,cumin seeds-1 tsp,curry leaves-2 sprigs
method
soak the dal in water-2&1/2 cups for 20 min in a pressure cooker.cook for 1 whistle on a high flame and turn off the stove.meanwhile in a small vessel cook mango pieces,green chillies,diced onion with 1 cup-water on a low flame until the mango is soft but not mushy.add this to the cooked dal and tip in turmeric pd,red chilli pd,salt.cook for another minute and turn off. pour the tempering into this.
for the tempering,heat the oil and tip in mustard seeds,garlic cloves together.when the garlic cloves are light brown in colour and mustard seeds crackle,tip in cumin seeds and curry leaves.when still hot pour this into the dal.

MY CLICKS

METHI MOONGDAL FRY

MY CLICKS

required:oil-1 tbsp,mustard seeds-1 tsp,uraddal-1 tsp,chanadal-1/2 tsp,dry red chilli-1 broken,curry leaves-1 sprig,turmeric pd-1/4 th tsp,yellow moongdal-3/4th cup,water-1/2 lt,methi leaves-4 bunches,salt-according to taste,garlic chilli pd-1 tsp

method
boil the moongdal with water for sometime on medium flame.when the dal is soft but not mushy drain.
take a non stick pan and pour oil into it.tip in the mustards,uraddal,chanadal,curry leaves.when the mustards pop and the dal is light brown then add the cooked moongdal,turmeric pd.after a min add the methi leaves 
and fry.fry until the methi leaves change colour and add garlic chilli pd,salt

PESARAKATTU

MY CLICKS

required:moongdal-3/4 th cup,water-1/2 lt,salt-according to taste,red chilli pd-1/4 th tsp,turmeric pd-1 pinch,oil-2 tsp,mustard seeds-1/4 th tsp,cumin seeds-1/4 th tsp,curry leaves-1 sprig

method

boil the moongdal with water in an open vessel for sometime until the dal is cooked.it should not turn mushy.

drain the dal and collect the water.this dal can be used to prepare methi mongdal fry.

take a pan and heat up the oil.tip in mustard seeds,cumin seeds,curry leaves.when the mustards pop, pour the collected water into the pan and add turmeric pd,red chilli pd,salt.after one boil turn off the stove.

CAPSICUM WITH CHICKPEA FLOUR

MY CLICKS

required:oil-1 tbsp,mustards seeds-1 tsp,uraddal-3/4 th tsp,curry leaves-1 sprig,turmeric pd-1/4 th tsp,capsicums-2 diced,chickpea flour-3/4 th cup,salt-according to taste,garlic chilli pd-1 tsp

method

heat the oil in a non stick pan and tip in the mustards,uraddal,curry leaves.when the mustards pop add the capsicums along with turmeric pd.stir fry for a min and add the chickpea flour.tip in the salt.keep frying until the chickpea flour is golden in colour and add the garlic chilli pd.

CAULIFLOWER AND POTATO FRY

required:cauliflower-1 small-seperated in florets,potatoes-2 diced in small pieces,oil-1 tbsp,onion-1 big- finely chopped,ginger&garlic paste-tsp,curry leaves-1 sprig,salt-according to taste,red chilli pd-3/4 th tsp tsp,garam masala-3/4 th tsp
method
blanch cauliflower and potato in boiling water for 2 min and drain.heat the oil in a non stick pan and fry the onion.when light brown in colour add the ginger&garlic paste and fry for a min.add the curry leaves,salt,red chilli pd.mix nicely and put the cauliflower,potato pieces now.fry further for sometime and lastly add the garam masala.serve with rice

MY CLIKS

SOOJI MALAI TOAST

required:sooji-1 tbsp,cream-1tbsp,onion-1 small finely chopped,green chillies-2 finely chopped,coriander-few leaves finely chopped,salt-according to taste,bread slices

MY CLICKS

method
mix sooji with cream and keep it aside for 10 minutes.also add onion,green chillies,coriander,salt to this paste.mix everything nicely.apply this paste on the bread slices. 
heat a nonstick tawa and put the bread slices on the tawa with the paste side facing the tawa.later turn to the other side and toast.serve with ketchup