IVYGOURD WITH CHICKPEA FLOUR

required:oil-1 tbsp,mustard seeds-1 tsp,saunf-1/4 th tsp,dry red chilli-1 broken,curry leaves-1sprig,onion-finely chopped-3 tbsp,ginger&garlic paste-1/4 th tsp,turmeric pd-1/4 th tsp,green chillies-3 slit,ivygourd-3/4 th kg,salt-according to taste,pepper pd-1 tsp,chickpea flour-2 tbsp
method
chop the ivy gourd in thin and round slices.heat the oil in a pan and pop the mustards.now tip in dry red chili,saunf.add the onions,curry leaves,green chillies,turmeric pd,salt together into the pan;after the red chilli changes color.add the ginger&garlic paste after the onion sweats.after a min tip in the ivy gourd and mix well.tip in pepper pd and adjust the salt.keep frying on medium flame.after the ivy gourd becomes light brown tip in the chickpea flour and mix well without any lumps.turn off after 2 min.

MY CLICKS

EGGPLANT WITH EGG

MY CLICKS

required:baby eggplants-2 diced in cubes,oil-2 tbsp,onion-1 big& finely chopped,cumin seeds-1 tsp,curry leaves-1 sprig,turmeric pd-1/4 th tsp,salt-according to taste,eggs-5,garlic chilli pd-1 heaped tsp,garam masala pd-1 tsp
method
dice the eggplants and put them in salted water.heat the oil and tip in onions,cumin seeds,turmeric pd,curry leaves together.after a min squeeze out the water from the eggplant and add eggplant to the pan.stir fry until the eggplant is cooked and soft.now break the eggs and add them one by one.after a min,tip in salt.when the eggs are done tip in the garam masala pd,garlic chilli pd and mix well.

SPINACH WITH COCONUT

MY CLICKS

required:spinach-1 big bunch,coconut-1/2,oil-1 tbsp,mustard seeds-1 tsp,uraddal-1 tsp,turmeric pd-1/4th tsp,salt-according to taste,garlic chilli pd-1 heaped tsp

method

cut the coconut into pieces and put these pieces in a mixie jar.with the help of whipper button grate it.chop the spinach after washing nicely.the stems also can be used.heat the oil and pop the mustard seeds on medium flame.tip in uraddal and then turmeric pd.when the dal is light golden in color,add the spinach and fry.after a min add the grated coconut also to the pan.fry for 2-3 min.tip in salt and finally garlic chilli pd.mix well.

POTATO CURRY FOR POORI

required:potatoes-3,water-to boil potatoes,oil-1 tbsp,mustard seeds-1/2 tsp,cumin seeds-1 tsp,onion-1 big,curry leaves-1 sprig,green chillies-5 or 6 slit,turmeric pd-1/4 th tsp,salt-according to taste,water-1/4 th cup,milk-3/4th cup,chickpea flour-1/2 tsp
method 
wash and dice the potaoes in two equal parts and put them in a pressure cooker.immerse them in sufficient water and cook for 1 whistle.drain in a colander after pressure goes down.after they cool down,peel.mash the potatoes lightly with hand
heat the oil in the same cooker and tip in the mustard seeds.when they pop; tip in cumin seeds,onion,turmeric pd,green chillies,curry leaves together.after the onion sweats add the potato and fry for a min.now add water and cook for three more min on low flame.mix cold milk with chickpea flour  nicely so that there are no lumps. pour this into the potato mixture.cook for a min on low flame and turn off

MY CLICKS

MAGGI WITH VEGETABLES

MY CLICKS

required:maggi-3 single packs,oil-1 tbsp,onion-1 small,baby carrots-1 handful,capsicum-1/2,frozen green peas-1/2 cup,basil-4 or 5 leaves chopped,green chillies-4 slit,salt-1/4 th tsp,water-1&1/2 to 2 lt
method
thinly slice the onion,carrots,capsicum.put the green peas in boiling water for a min or two until soft.with a slotted spoon remove the green peas to a plate.break the maggi and put in the same water with a tsp of oil.after boiling for 2 min drain the maggi.
heat the oil in a wok or a non-stick pan.tip in the onion,green chillies,carrots,green peas together and stir fry.after a min add the capsicum,basil,maggi seasoning,salt. mix nicely and add the noodles.stir fry for a min and turn off.

DAL TADKA

required:toordal-1&1/2 cups,salt-according to taste,butter-2 tbsp,red chilli pd-1&1/2 tsp,cumin seeds-1 tsp,turmeric pd-1/4 th tsp,onion-1 small,tomato-1 small[sour variety],ginger-1" piece,garlic-3 cloves,roasted cumin pd-1/4 th tsp,coriander pd-1 tsp,water-4 cups
method
dry roast the dal on medium flame for 2 min.now wash the dal and soak in double the quantity of water for 10 min.cook the dal along with water in a pressure cooker for 1 whistle.after the pressure comes down,open the lid and pour the remaining water.cook for another 5 min.meanwhile grind onion,tomato,ginger,garlic together in a mixie jar.
heat the butter in a pan and add the cumin seeds,red chili pd.add the ground paste immediately.now tip in turmeric pd,coriander pd,cumin pd and fry until the oil appears on the surface on medium flame.now pour the dal into the prepared tempering along with the water.adjust the salt.

MY CLICKS

IVY GOURD WITH MILK

MY CLICKS

required:ivygourd-1/2 kg chopped small,oil-1 tbsp,mustard seeds-1 tsp,cumin seeds-1 tsp,curry leaves-1 sprig,turmeric pd-1/4 th tsp,onion-1 small finely chopped,salt-according to taste,red chilli pd-1 tsp,milk-1 cup

method

heat the oil and pop the mustards.now tip in the onion,cumin seeds,curry leaves,turmeric pd and fry

on a medium flame.when the onion sweats add the ivygourd,salt and mix nicely.cover until the vegetable is soft.keep mixing at regular intervals and add red chilli pd while keeping it covered.lastly add milk and turn off before it starts splitting.

YELLOW CUCUMBER CHUTNEY

required:cucumber-2 small,dry red chillies-13,oil-4 tsp,tamarind-small lemon size,cumin seeds-1/2 tsp,hing or asafoetida-2 pinches,turmeric powder-a pinch,salt-according to taste,mustard seeds-1/2 tsp,curry leaves-2 sprigs,uraddal-1 tsp,chanadal-1 tsp
method
dice the cucumber in small cubes after peeling.remove the seeds if they are bitter.heat a pan with oil and fry dry red chillies,mustard seeds,hing until they change colour.next add uraddal,chanadal,curry leaves,turmeric pd to the pan and fry.turn off when the dals are light golden.when the tempering comes to room temperature grind in a mixer jar with tamarind.add 1/4th of the cucumber to the mixie jar and grind again.mix this with the remaining cucumber.add the salt.

MY CLICKS

SEMIYA UPMA

required:vermicelli-1 coffee mug,oil-1tbsp,mustard seeds-1 tsp,uraddal-2 tsp,chanadal-1 tsp,cashews-1 tbsp,onion-1 small& sliced thin,green chillies-4 or 5 slit lengthwise,curry leaves-1 sprig,ginger 1" piece-finely chopped,salt-according to taste,water-1&1/2 lt to boil vermicelli
method
boil the water and when it starts bubbling away put the vermicelli in it.keep boiling for less little less than 2 min and turn off.immediately strain the vermicelli and run cold water on it.apply a tsp of oil on the vermicelli so that it doesn't stick.
take a non stick pan and heat the oil in a medium flame.tip in the mustards,chanadal,uraddal one after the other.when they change color tip in cashews.when they turn light golden add onion,green chillies,ginger,curry leaves,salt.fry until the onion sweats and add salt.lastly add vermicelli and mix nicely.adjust the salt if required.

MY CLICKS

KALE FRY

required-1 bunch of kale,oil-1 tbsp,mustard seeds-1 tsp,dry red chillies-2 broken,uraddal-1 tsp,chanadal-1 tsp,curry leaves-1 sprig,onion-1 small finely chopped,turmeric pd-1/4 th tsp,green chillies-2 slit,salt-according to taste,garlic chilli pd-1 tsp

method
seperate the kale leaves from the stem.chop the leaves finely after washing.
heat up the oil and prepare the tempering.tip in mustard seeds and then dry red chillies.immediately add uraddal,chanadal,curry leaves.when they change color tip in the onion,turmeric pd,green chillies,salt and fry on medium heat.
when the onion is light golden in color put the kale into the pan.fry on medium heat for 7-8 min.adjust the salt and turn off after 3 min.lastly add garlic chilli pd and mix nicely.

CABBAGE CHANADAL FRY

required:oil-1 tbsp,mustard seeds-1 tsp,uraddal-1 tsp,onion-1 small finely chopped,ginger grated-1 tsp,green chillies-6-7,turmeric pd-1/4 th tsp,chanadal-1/2  cup,curry leaves-1 sprig,cabbage-1 medium,salt-according to taste,garlic chilli pd-1/2 th tsp
method
soak chanadal in water for 30 min.meanwhile grate cabbage and keep it aside.alternately cabbage chunks can be put in the food processor and chopped into small pieces.

MY CLICKS

heat the oil and tip in mustard seeds,uraddal.when they change color tip in onion,green chillies,curry leaves,turmeric pd.fry on a medium flame until the onion is light golden and then add ginger.after few seconds tip in drained chanadal,cabbage,salt and cover for a min.remove the cover and fry for some more time until the chanadal is soft.lastly add garlic chilli pd and mix nicely before turning off.

SPICY PUFFED RICE

MY CLICKS

required:1 medium bowl -puffed rice,red chilli pd-3 pinches,garlic crushed-2 cloves,salt-1 pinch,oil-2 tsp

method

heat the oil and add the garlic.when the garlic turns light golden, tip in the puffed rice,salt,red chilli pd.mix nicely on medium heat and turn off after 2 min.store in an airtight container after it comes to room temperature.

BEANS STIR-FRY

MY CLICKS

required:beans-1 handful,oil-1 tsp,salt-1 pinch,black pepper pd-2 pinches,garlic cloves chopped fine-2

method

when the oil is warm add the garlic to the non stick pan.after 2 sec increase the heat and tip in the beans.also tip in salt,pepper pd.stir fry 

and turn off after a min.

BISI BELE BATH

required:toordal-3/4th cup,sona masoori rice-1 cup,water-1&1/2 cups to cook the dal and 3 cups to cook the rice,mtr bisibele bath powder-1&1/2 tbsp,desiccated coconut-1&1/2 tbsp,salt-according to taste,tamarind paste-1 tbsp,turmeric pd-1/4th tsp,oil-1 tbsp,mixed vegetables[green beans-6 or 7 ends removed and diagonally cut,carrots-1 diced to medium pieces,green peas-1 handful;tomato-1 small-chopped],water-3 to 4 cups
for tempering:ghee-2 tbsp,mustard seeds-1 tsp,asafoetida-3 pinches,curry leaves-2 sprigs,cashews-few
method
wash rice and dal separately. cook the rice in a rice cooker.cook the dal in a pressure cooker.meanwhile cut the mixed vegetables and keep.
heat a pan with oil and fry the mixed vegetables for a min and add water to cook.while the vegetables are cooked add turmeric pd,desiccated coconut,salt,mtr bisibele bath pd,tamarind paste
mash the dal and add rice to it.now to this mix add the cooked vegetables along with water.adjust the seasoning and then prepare the tempering.serve with papad

MY CLICKS

CHICKEN TENDERS WITH MOZARELLA CHEESE

MY CLICKS

required:boneless chicken from thigh-1.1 lb or 1/2 kg,salt,white pepper pd,bread crumbs-to coat,mixed herbs-1 tsp,oil-1 tbsp,mustard sauce-1 tbsp,egg-1,lemon-1,maida-to dust,oil-to deep fry,mozzarella cheese-to sprinkle on top

method

cut the chicken in rectangular shape.the chicken pieces should not be very thick.add white pepper pd,salt,mustard sauce,oil,egg,herbs,lemon juice and marinate the chicken for 10-15 min. put maida in a plate and breadcrumbs in another plate.heat the oil on medium flame.roll the chicken pieces in maida and then pat them down with breadcrumbs on all sides nicely.deep fry on medium heat.lastly sprinkle cheese.

QUICK KHOVA

required:mava/milk powder-1 glass,sweetened condensed milk-1/2 glass,melted ghee
method
mix the mava powder and condensed milk together in a microwave oven proof dish.put the dish inside the oven for 10 to 15 sec.take it out and mix well.put the dish back into the oven and again keep it for 10 to 15 sec.remove the dish and  mix it again.check and see if soft pedas can be formed by taking very little of this mixture in hand.the whole process takes less than a min.apply ghee to the palm and make pedas.

MY CLICKS

IVYGOURD CHUTNEY

required:ivygourd-1/2 kg,oil-2 tbsp,dry red chillies-20,salt-1 tsp or according to taste,turmeric pd-2 pinches,garlic cloves-3,cumin seeds-1 tsp,tamarind paste-2 tsp
for tempering:mustard seeds-1 tsp,garlic crushed-1 clove,uraddal-1 tsp,chanadal-1 tsp,curry leaves-1 sprig
method
cut the ivy gourd into small pieces and saute in half the oil until the color is changed to light brown and it becomes soft.remove and put in a plate.in the same pan fry the dry red chillies and turn off.when the chillies come to room temperature, grind the chillies,cumin seeds in a mixie jar.put the turmeric pd,tamarind paste,garlic,salt into the jar and grind again.lastly put the fried ivy gourd and grind very lightly.
prepare the tempering with the above items and mix with the chutney.

MY CLICKS

CHICKEN POPCORN

required:boneless chicken-2 handfuls,black pepper pd-1&1/2 tsp,salt-3/4 th tsp, red chilli pd-1 tsp,dry garlic pd-1 tsp,italian bread crumbs-as required,egg-1,maida-3 tsp,cornflour-3 tsp,oil-for deep frying
method
remove the fat if any from the chicken with the help of a scissors and cut the chicken into very small
pieces.wash the chicken and marinate with pepper pd,salt,red chilli pd,dry garlic pd for 10 min.heat up the oil on a low flame.
after 10 min of marination break open the egg and add to the chicken.mix well and then add maida,cornflour.also put the breadcrumbs in a plate.when the oil is ready take the chicken pieces and roll them nicely in breadcrumbs and deep fry on a medium flame.

MY CLICKS

RIDGEGOURD CHANADAL CURRY

required:ridgegourd-2 medium sized,chanadal-1 handful,oil-1 tbsp,mustard seeds-1 tsp,cumin seeds-1 tsp,curry leaves-1 sprig,onion-1 small finely chopped,red chili pd-1 tsp,turmeric pd-1/4 th tsp,water-1 cup,ginger&garlic paste-1/2 tsp,garam masala pd-1/2 tsp
method
soak a handful of chanadal for 20 min after washing nicely.peel the ridge gourd and cut into small pieces.
heat the oil in a pressure cooker.tip in the mustard seeds.when they pop,tip in cumin seeds,curry leaves,onion.when the onion sweats add ginger&garlic paste,chanadal and mix nicely.after a minute add the ridge gourd.now tip in red chilli pd,salt and turmeric pd.mix nicely and pour water.close the cooker and pressure cook for 1 whistle on high flame.after pressure goes down open and cook on high flame if more water is left.lastly add garam masala pd.

MY CLICKS

CAULIFLOWER CAPSICUM FRY

required:cauliflower-1,capsicum-1,oil-1 tbsp,cumin seeds-1/2 tsp,curry leaves-1 sprig,salt-according to taste,red chili pd-1 tsp,turmeric pd-1/4th tsp,coriander pd-1&1/2  tsp,grated ginger-1&1/2 tsp
method

separate the flowerettes put them in salted water for 10 min.drain and cut them in very small pieces .dice the capsicum in small cubes.heat the oil and put the cumin seeds,curry leaves in it.when they crackle,tip in the ginger,flowerettes and sauté for 2 min.now reduce the flame and add the red chili pd,coriander pd,turmeric pd,salt and fry further for another 4 min.add the capsicum and salt and mix well.turn off after 2 min.

MY CLICKS

GONGURA RICE

required:gongura-2 big bunches or boiled paste-4 tbsp,oil-2 tbsp,dry red chillies-2,mustard seeds-2 tsp,uraddal-2 tsp,chanadal-1 tsp,salt-1 tsp,dry roasted peanuts-2 tbsp,curry leaves-2 sprigs,green chillies-15 slit,uncooked rice-1&1/2 cups,turmeric pd-1/4 th tsp
method
seperate the gongura leaves from stems.put the leaves in a vessel and cover the vessel.put the vessel on low flame and when the leaves change color,let them cool and make a paste in a blender.this paste can be stored in the friz for 5-6 days.wash and cook the rice.let the rice come to room temperature.
make a tempering with oil,mustard seeds,uraddal,chanadal,dry red chillies,peanuts,curry leaves,turmeric pd,green chillies.add all ingredients one by one and when they change color add the rice and mix well.adjust the salt.

MY CLICKS

MUSHROOM CHETTINADU

required:oil-3 tbsp,mushrooms-500 g washed and cut,onion-1 big finely chopped,saunf-1/4 th tsp,tomato-1 small finely chopped,salt-according to taste,coriander leaves-1 small bunch
for the paste:dry red chillies-8,coriander seeds-2 tsp,coconut-1/2 part and grated,uraddal-2 tsp,chanadal-2 tsp,cinnamon-1 small piece,cashews-4 to 5,saunf-1 tsp,cloves-3,black cardamom-1,mace-1 small piece,curry leaves-2 sprigs,turmeric pd-1/4 tsp,tomato-1 small,ginger&garlic paste- 3 tsp,water-2 cups
method
for the paste: take 2 tsp oil in a pan and fry dry red chillies,coriander seeds,uraddal,chanadal,cinnamon,saunf,cloves,black cardamom,mace together on medium heat.when they change color tip in curry leaves,coconut.fry until the coconut is light golden.turn off and add cashews.grind all these together without adding water. when this becomes a smooth powder add the tomato and water and grind again in a mixie jar.the paste is ready.
now in the same pan heat up the remaining oil and add saunf.when it splutters, tip in the onion and fry until light golden.next add the chopped tomato and fry until the oil appears on the surface.add the chopped mushrooms and fry for 3 min on high flame.now add the ground paste to this and let it cook covered until the oil appears on the surface again.add salt.lastly add chopped coriander and mix well

MY CLICKS

SWEETPOTATO PAYASAM

required:sweetpotato-1 grated,milk-3 cups,cardamom powder-2 pinches,cane sugar-2 heaped tsp,ghee-2 tsp

MY CLICKS

method
grate the sweet potato.heat a thick bottomed pan and in the medium flame,fry the sweet potato in the ghee for 2 min.now pour the milk and let it boil for some 15 min until it reduces to three-fourth of the quantity. finally add sugar and cardamom powder and mix well.

KHOVA

MY CLICKS

required:whole milk-1&1/2 lt,cane sugar-4 or 5 heaped tsp,ghee-1 tbsp

method
pour milk in a heavy bottomed vessel and keep stirring for about an hour on a medium flame to high flame.take care to see that the mixture doesn't stick to the bottom while stirring.add sugar when the milk is reduced to half the quantity.when it looks like chapathi dough turn off.let it cool for a little while.when the mixture is 

warm,knead the mixture until it's smooth.dip the fingers in melted ghee to make pedas.

RICE UPMA

required:oil-1 tbsp,dry red chili -1 broken,mustard seeds-1 tsp,uraddal-1 tsp,chanadal-1 tsp,raw peanuts-2 tbsp,onion sliced thin-1 small,green chillies-5 chopped fine,curry leaves-2 sprigs,salt-according to taste,cooked rice-1big bowl
method
heat up the oil and tip in the mustard seeds, dry red chilli.when they pop add the uraddal,chanadal. when the dal turns light golden in color, add the peanuts and fry on a medium flame.now tip in the onion,green chillies,curry leaves and salt.after the onion is light golden, add the rice and mix.this can be prepared with left over rice.

MY CLICKS

CREAMY AVACADO DEVILLED EGGS

required:eggs-6,avacado-1,garlic powder-2 pinches,siracha sauce-1/2 tsp,sourcream-1 tbsp,salt-according to taste,lemon juice-1/2 lemon

MY CLICKS

method
boil the eggs for half an hour.drain the water and fill cold water so that the eggs will stop cooking.half the eggs lengthwise carefully with a knife and remove the yolks in a bowl.place the whites in a serving plate.
peel and mash the avacado.now prepare a mix with the avocado,garlic powder,siracha sauce,sour cream,salt,lemon juice.take the mixture with a spoon and fill up the egg whites with a piping bag or a spoon.put a coriander leaf on top.    

BLUEBERRY LASSI

required:blueberries-1 cup,thin buttermilk-2 cups,honey-as per requirement
method
blend all of them together and strain.serve immediately or mix nicely before serving.

MY CLICKS

TURKEY MEAT BALLS

required:turkey ground-700 g,salt-3/4 th tsp,egg-1,coriander-small bunch chopped,finely chopped onion-1/2 cup, finely chopped garlic cloves-1&1/2 tsp,ginger-3 tsp finely chopped,bread crumbs-enough to shape into balls,shahjeera-1 tsp,oil-to shallow fry,green chillies-5 finely chopped,red chilli pd-1 tsp,carom seeds powder-1/4 tsp[optional],turmeric pd-1/4 th tsp
method
put the ground turkey in a mixing bowl.fry the onion, shahjeera,green chillies,ginger,garlic in little oil for a min.add this to the turkey.tip in the egg,coriander,red chili pd,turmeric pd,carom seeds powder,salt.mix everything together and shape into balls with the help of bread crumbs.shallow fry them in oil.

MY CLICKS

EDAMAME OR SOYABEANS VADA

required:edamame[ready to eat]-1&1/4 cups,chanadal-2 cups,green chillies-8-9,ginger&garlic paste-1 tsp,coriander-few leaves,curry leaves-2 sprigs chopped,salt-according to taste,cumin seeds-1 tsp,
method
wash and soak the chanadal for 2 hours.drain and grind coarsely along with ginger&garlic paste,salt,cumin seeds,green chillies,edamame,coriander.adjust the salt and add curry leaves to the mixture.shape them into vadas and deep fry

MY CLICKS

STEAMED RICE DUMPLINGS

required:idli rice-1 cup,coconut-1 tbsp,green chillies-2,salt-according to taste,oil-3 tsp,mustard seeds-1 tsp,chanadal-1/2 tsp,uraddal-1/2 tsp,curry leaves-1 sprig,coriander leaves-few chopped,finely chopped onion-3 tsp,water-1&1/4 th cups for grinding

MY CLICKS

method
wash the rice and soak it in lukewarm water for 3-4 hours.drain the water.put the rice in the mixie jar and grind along with coconut,green chillies,salt,water.when the rice turns like rawa,turn off the grinder.
in a separate pan pour the oil and make a tempering with mustard seeds,chanadal,uraddal,curry leaves.tip in the onion and fry for a min.then pour the ground mixture into the pan and cook for less than a min until it looks like upma and turn off.add coriander to this and make shapes with the hand.put these dumplings in a idli cooker and steam for 7 min.

CHOWCHOW DAL

required:toordal-1&1/2 cups,water-3&1/2 cups,oil-2 tbsp,garlic clove-1 crushed,mustard seeds-1 tsp,cumin seeds-1 tsp,onion sliced-1 tbsp,curry leaves-1 sprig,tomato-1 medium chopped[sour variety],turmeric pd-1/4 th tsp,red chilli pd-1 tsp,sambhar pd-1&1/2 tsp,salt-according to taste,chowchow-2 nos deseeded and diced after peeling
method
cook the toordal with water in a pressure cooker for 2 whistles.meanwhile take a pan and heat up the oil.tip in garlic,mustard seeds,cumin seeds,curry leaves in the pan.when they change color add the onion and fry for half a min.next add the tomato,turmeric pd,red chili pd,sambhar pd,salt,chowchow and cover for sometime.when the chowchow is soft then add the cooked dal along with the water to this and mix nicely

MY CLICKS

SOYAGRANULES AND SPINACH FRY

required:oil-2 tbsp,onion-1 medium& finely chopped,green chillies-2 slit,cloves-2,cardamom-1,cinnamon-1 small piece,curry leaves-1 sprig,soyagranules-200g,turmeric pd-1/4 th tsp,ginger&garlic paste-1 tsp,red chilli pd-1 tsp,garam masala-1 tsp,salt-according to taste,baby spinach leaves-5 handfuls,garam masala-1 tsp[optional]
method
prepare the soyagranules according to the instructions on the pack.heat the oil and tip in cloves,cardamom,cinnamon.next add the onions,curry leaves,green chillies,turmeric pd.fry until the onions are soft and then add the ginger&garlic paste.when the raw smell disappears and the paste is fried,tip in the soya granules,red chilli pd,salt.when the granules are almost fried add the spinach leaves and garam masala.turn off after a min or two.

MY CLICKS

PONGAL

required:oil-2tbsp,rice-3/4 th  cup,moongdal-1&1/4 th cup,ghee-3 tbsp,curry leaves-2 sprigs,cashew nuts-a handful,pepper pd-1 heaped tsp,cumin seeds-1 tsp,salt-1 tsp,ginger-1" piece finely chopped,water-8-9 cups,hing-1/4 th tsp

method

soak the rice rice and moongdal in water for 20 min after washing them nicely.cook the rice,moongdal,ginger,oil,salt together with water in a pressure cooker or rice cooker.make a tempering with ghee,hing,cashews,pepper pd,cumin seeds,curry leaves.add this to the pongal

MY CLICKS

TURKEY FRY

required:oil-3 tbsp,cloves-2,green cardamom-1,cinnamon-1 small piece,onion-1 medium finely chopped,ginger&garlic paste-4tsp,green chillies-3 slit,turmeric pd-1/4 th tsp,curry leaves-1 sprig,red chilli pd-1 heaped tsp,salt-according to taste,garam masala pd-1 tsp,ground turkey-700g,coriander-few leaves chopped
method
take a pan and pour oil into it.heat up the oil in medium flame and tip in cloves,cardamom,cinnamon.after they change colour; tip in the onions,green chillies,curry leaves,turmeric pd and little salt.fry until the onions are light golden and then add the ginger&garlic paste.fry for two more min and then add the ground turkey.also add the red chilli pd and adjust the salt.try to breakdown the lumps of meat in between so that it is evenly cooked.keep frying until the turkey is cooked.add some coriander eaves and mix finally.

MY CLICKS

MUSHROOM AND SPINACH OMELETTE

required:3-portbello mushrooms sliced thin,2-eggs,baby spinach leaves-handful chopped roughly,salt-2 pinches,pepper pd-1/2 tsp or red chilli flakes-1/2 tsp,oil-3 tsp,water-few drops
method
mix the salt,pepper in few drops of water.drop the eggs into this and beat nicely.
now take a pan and heat the oil.tip in the mushrooms,spinach and stirfry on high flame for half a min.remove them to a plate.now turn the heat to low and pour the egg mixture into the same pan.put the mushrooms,spinach on top of the eggs.when the eggs are cooked on the bottom side,fold the omelette and press it down lightly.flip to the other side and cook for few seconds.

MY CLICKS

CHUKKAKURA CHICKEN

required:2 bunches-chukkakura or any other sour leafy vegetable chopped roughly,chicken with bones-250g,oil-1&1/2 tbsp,cinnamon-1" piece,onion-1 big sliced,green chillies slit-4 or 5,turmeric pd-1/4 th tsp,red chilli pd-1&1/2 tsp,salt-according to taste,ginger&garlic paste-2&1/2 tsp,garam masala-1 tsp,water-2 cups
method
marinate the chicken with red chilli pd,turmeric pd,g&g paste,salt and keep it aside for 30 min.boil this chicken with water in a pressure cooker for 2 whistles on high flame.
heat the oil in a pan and add the cinnamon piece to it. tip in the onion along with the green chillies and fry until onion are golden brown.add little ginger &garlic paste to the onion.meanwhile seperate the chicken from the stock and add to the pan and fry for 5 min.then add the chukkakura,garam masala,chicken stock one after the other.squeeze few drops of lemon juice if required.

MY CLICKS

SPINACH DOSA

MY CLICKS

required:a bunch of spinach,green chillies-2,thick dosa batter-2 ladles,salt-according to taste,oil-to make dosa

method

take a handful of spinach leaves with tender stems and blanch in hot water.remove after the color changes to bright green. grind the spinach along with dosa batter, green chillies and salt.add water 

to adjust the batter and make dosa's.serve with any chutney

POTATO AND SPINACH FRY

required:oil-1 tbsp,cumin seeds-1/2 tsp,onion-1 medium,ginger&garlic paste-1 tsp,potatoes-1/2 kg,spinach-1 big bunch washed and chopped ,red chili pd-1 tsp,turmeric pd-1/4 th tsp,salt-according to taste
method
peel the potatoes,dice and put them in water.also heat up the oil and add the cumin seeds into the pan.immediately put the chopped onion and fry until the onion is soft.also add the turmeric pd.tip in the ginger- garlic paste and fry until the raw smell disappears. then add the potatoes and add salt. mix nicely and cover.when the potatoes are light brown and soft, add the chopped spinach and also red chili pd.wait until the spinach is soft and turn off

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SUNFLOWER SEEDS AND CRANBERRY LADDU

required:sunflower seeds-1 cup,sweetened dried cranberries-2 small packs ,honey-2 or 3 tsp
method
grind sunflower seeds along with cranberries and put the mix in a bowl.add honey to shape them into small laddu's.

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RED BELLPEPPER CHUTNEY

required:coriander seeds-1 tsp,uraddal-1 tsp,methi seeds-few,white sesame seeds-2 tsp,curry leaves-2 sprigs,red bellpeppers-2 chopped and deseeded,dry red chillies-18 to 20,turmeric pd-1 pinch,salt-1 tsp or according to taste,tamarind paste-3/4th tsp,oil-1tbsp,cumin seeds-1/2 tsp,garlic cloves-2
method
dry roast coriander seeds,uraddal,methi seeds,white sesame seeds seperately until the smell emanates from them.put them in a plate.in the same pan pour the oil, fry the curry leaves. remove the leaves and put them in the same plate.also fry the dry red chillies until they are crisp and they change colour.also put them in the same plate.while they are cooling off fry the bell pepper in oil until it is charred.now grind the coriander seeds,dry red chillies,uraddal,methi seeds,sesame seeds,curry leaves,cumin seeds,turmeric pd,salt,garlic cloves together in a mixie.add the bell pepper,tamarind paste to this and grind again.serve this with dosa or rice.

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CREAMY SCRAMBLED EGGS

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required:butter-1/2 tsp,eggs-2,salt-a pinch,white pepper-a pinch,bread

method

heat the butter in a pan.beat the eggs nicely and pour into the pan.reduce the heat and  keep moving the egg mixture with the help of a wooden spoon so that the eggs do not set.no lumps should be formed.sprinkle the salt and white pepper pd and when the mixture is still wet and creamy turn off and serve with bread immediately.can also be served with toasted bread.

EGG AND BANANA PANCAKE

required:melted butter-3 tsp,ripe banana-1,eggs-2,honey-to drizzle
method
mash the banana nicely and add the eggs to it.beat the mixture nicely.add the butter to the non stick pan and make 3 to 4 small pancakes.cook on both the sides.drizzle some honey over the pancake while serving.

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MIRCHI BAJJI

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required:green chillies-12-fat variety,oil-to deep fry

required for filling:roasted chanadal-1 tbsp,tamarind paste-1/2 tsp,carom seeds-1 tbsp,hot oil-3tsp,salt-3 pinches

required for batter:chickpea flour-1&1/2 cups,riceflour-1 tbsp,salt-according to taste,hot oil-1 tbsp,water-enough to make thick batter

method

grind the carom seeds in a coffee grinder.when they are done, add the roasted chanadal to the grinder and grind to a fine powder.mix the powdered carom seeds and powdered chanadal with salt,tamarind paste and oil.keep it aside.

pour the oil in a deep bottom pan and heat it up on medium flame.

wash the chillies and dry them with a tissue.take the chillies one by one and slit them vertically from top to bottom,with the help of a safety pin.keep the stem intact and remove the seeds.tap the chillies on a plate to remove the seeds or use the bottom side of a spoon to remove them.put the filling in the chillies.the chillies should only be half filled with the filling.dip the chillies in batter and deep fry.take care to see that the whole of the chilli is not immersed in the batter.this leaves some room for the chilli and the filling inside to cook nicely.remove them from oil when they are light yellow in colour.

again dip all the chillies in the same batter and deep fry them on a medium flame.

EGG IDLI

required:eggs 2,sugar-2 tsp,maida-1/2 tsp,green cardamom pd-2 pinches,melted butter-1 tsp,kissmiss-to garnish
method
beat the eggs.add sugar,maida,cardamom pd to the eggs and again beat the mixture without any lumps.apply butter to the idli mold and pour this mixture.steam these idli's for 2 to 3 minutes after the water is hot in the idli vessel.later remove the idli's and make a small cut on the top with a knife and put the kissmiss in.

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ASPARAGUS CURRY

required:asparagus-1 kg,oil-1 tbsp,mustard seeds-1 tsp,cumin seeds-1/2 tsp,curry leaves-1 sprig,turmeric pd-1/4 th tsp,chopped onion-3 tbsp,red chilli pd-1 tsp,salt-according to taste,milk-1&1/2 cups
method
take the bunch of asparagus and wash nicely.trim the top ends.if the bottom part is whitish rather than being green try and break the asparagus closer to the white part.discard the white parts.later cut them in small pieces
heat up the oil in a pan.prepare a tempering with mustard seeds,cumin seeds,curry leaves.add the onion to this and stir fry.tip in turmeric pd,salt.when the onion is translucent add the prepared asparagus to the pan and cover for sometime on a medium flame.check and mix in between and tip in red chilli pd.when the asparagus is soft pour cold milk into the pan and keep stirring for 2 minutes until the gravy is slightly thick.serve with rice or roti

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BANANA OATS SMOOTHIE

required:juice of 1 lemon,apple and cinnamon flavoured instant oatmeal-35 g sachet,honey-1 tsp[optional],banana-1,unsweetned readymade coconut milk-about 1&1/2 cups
method
squeeze the lemon juice directly into the blender.put banana,oats and blend.lastly add chilled coconut milk and honey and blend again.

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SILKEN TOFU AND RASBERRY SMOOTHIE

required:silken firm tofu-175g,rasberries-350g,honey-4 or 5,coconut milk readymade-2 cups,banana-1
method
wash the rasberries and blend together with tofu,coconut milk,banana and honey.deseeded dates can be used instead of honey as sweetener.

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PRAWNS FRY

required:oil-2 tbsp,green cardamom-2,cinnamon-1/2" piece,cloves-2,frozen prawns-900 g or 2 lbs,onion-1 big size,green chillies-5 slit,turmeric pd-1/2 tsp,ginger&garlic paste-1&1/2 tbsp,garam masala-2 tsp,red chilli pd-1&1/2 tsp,salt-according to taste,curry leaves-1 sprig
method
heat the oil and tip in cardamom,cinnamon and cloves.after few seconds add onion,green chillies,curry leaves and turmeric pd.when the onions are light golden in colour tip in the ginger&garlic paste.stir fry until the raw smell of the ginger&garlic paste is gone.after a min or two when the onions are golden add the prawns,red chilli pd,salt.fry for another 7-8 min on a medium flame.adjust the salt and finally add garam masala pd and mix nicely.

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FRENCH TOAST

required:sandwich bread or sourdough bread slices-2,fine cardamom pd-less than 1/4 th tsp,milk-1&1/2 tbsp,vanilla essence-few drops,powdered cane sugar-1&1/2 tsp,butter-to fry the bread slices,egg-1
method
mix milk,vanilla essence and cardamom pd together.to this add egg and beat nicely.dip the bread pieces in this mixture and soak them nicely.heat the pan on low flame and melt the butter.put the bread slices in the pan and wait until they become light golden in colour.sprinkle the cane sugar on the bread slices and flip them.again sprinkle cane sugar on the reversed side and flip again.wait until the slices are golden in colour and until there is a nice glaze on the slices.serve with fruit.

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