DAL WITH SWISS CHARD

MY CLICKS

required:toordal-1&1/4 th cups,water-3 cups,swisschard-1 bunch finely chopped along with stems,red chilli pd-1 heaped tsp,salt-according to taste,tamarind paste-2 tsp,turmeric pd-1/4 th tsp,green chillies-2 slit

tempering:garlic cloves-2 crushed lightly,mustard seeds-1 tsp,cumin seeds-1 tsp,curry leaves-1 sprig,oil-1 tbsp
method
wash and soak the toordal in water for 20 min in a pressure cooker.then pressure cook the dal with chard,onion,green chillies for a whistle.after pressure comes down open the lid and add red chilli pd,salt,turmeric pd to the dal and cook for another half minute.turn off again.
prepare the tempering with oil,mustard seeds,garlic cloves,cumin seeds,curry leaves.pour this tempering into the hot dal and mix well.cover for a min.

SEMOLINA PANCAKE

required:mtr rava idli mix,curd,oil-1 tsp
method
mix rava idli mix with enough curd and let it rest for 5 min and then make a pancake.
pour the oil around the pancake and cover to cook.flip it to cook on the other side also.serve with tomato chutney

MY CLICKS

CHEKKALU OR RICE CRISPIES

required:2 glasses riceflour,chanadal soaked-2 handfuls,butter-2 tsp of unmelted butter,salt-according to taste,green chillies-12,ginger-1 big piece,curry leaves-5 sprigs washed and chopped,water-approximately 3/4 th glass,oil-to deep fry
method
wash and soak chanadal for 2 to 3 hours.drain and put them in a vessel.grind the green chillies and ginger together to a fine paste,pass the riceflour through a sieve. mix this flour with chanadal,ginger-green chilli paste,butter,salt,curry leaves.add enough water to make this like chapathi dough.pour water little by little to make the dough.take a ziplock cover and apply oil to it.make balls out of this dough.the balls should be of the size of big marbles.press them down evenly with fingers on the ziplock cover.heat the oil on medium flame and when oil is hot and drop these carefully into the oil.fry them until crisp and on medium heat.fry them in batches

MY CLICKS

STIR FRIED CHICKEN WITH BASIL LEAVES

required:oil-6 tsp,red chilli flakes-1&1/4 th tsp,white pepper pd-1 tsp,garlic cloves-9 finely chopped,ground chicken-32 oz or 900g,light soya sauce-2 tbsp,cane sugar-2 pinches,shallots-3 or 4 finely chopped,basil leaves-few,salt-according to taste
method
heat a pan with oil and tip in the garlic,shallots and fry until they sweat.add the chicken and red chilli flakes and stir fry.add white pepper pd,soya sauce just when chicken changes to light brown.lastly add cane sugar and basil leaves and mix.adjust the salt

MY CLICKS

COUSCOUS WITH BASIL

required:4 cups whole wheat moroccon couscous,water-4 cups,basil leaves-2,grated parmesan cheese-3 tsp,butter-1/2 tbsp,salt-according to taste or 1/ 4 tsp for each cup of couscous
method
take a pan and melt the butter.boil the water with salt and turn off.add the couscous while stirring and cover.after 3 min open the lid.add the finely chopped basil leaves,parmesan cheese and mix well.
serve with roasted chicken

MY CLICKS

CUCUMBER WITH CHEESE

MY CLICKS

required:cucumber-few slices,cheese slice-1 cut into square pieces,almond slivers-few,chaat masala-to sprinkle

method

arrange them as shown in the picture.

CHICKEN FRY

required:chicken-1/2 kg boneless thigh pieces,salt-according to taste,red chilli pd-2 tsp,ginger&garlic paste-2 tsp,coriander pd-2 tsp,oil-to deep fry,onion-1 medium size chopped,green chillies-6 or 7 slit,lime juice-2 tsp,curry leaves-3 sprigs
method
mix chicken with half the red chilli pd,salt,half the ginger&garlic paste,lime juice.marinate for atleast 30 min.deepfry on medium flame.pour three tsp of the same oil in another pan and tip in curry leaves,green chillies,onion,red chilli pd.when the onions are translucent add the ginger&garlic paste,coriander pd.after 2 min add fried chicken to this and mix well.adjust the salt.turn off.

MY CLICKS

BROCCOLI AND CHANADAL FRY

required:oil-1&1/2 tbsp,broccoli-1 head medium,chanadal-3/4 th cup,cumin seeds-1 tsp,garlic cloves-3 finely chopped,onion-1 medium finely chopped,green chillies-2,mustard seeds-1 tsp,uraddal-1 tsp,curry leaves-1 sprig,garlic chilli pd-1 tsp,coriander pd-1 tsp,turmeric pd-1/4 th tsp

method
cook the dal in water until soft on medium flame.drain and grind the dal with green chillies ,cumin seeds coarsely.wash the broccoli after seperating the flowerettes.put them in a food processor to chop them coarsely.
heat a pan with oil and prepare a tempering with mustard seeds,uraddal,garlic,curry leaves.add the onion and stir fry until light golden.now put the ground dal,broccoli,turmeric pd,coriander pd and fry together.add salt,garlic chilli pd at last and mix well

MY CLICKS

CARROT AND TOMATO RASAM

required:carrots-3,tomatoes[sour variety]-2 medium,rasam pd-4 to 5 tsp,red chilli pd-3/4 th tsp,salt-according to taste,coriander-1 small bunch,ginger&garlic paste-a pinch,water-1&3/4 th lt,tamarind paste-1 tsp,onion-1 small thinly sliced
for tempering:oil-2 tsp,mustard seeds-1 tsp,cumin seeds-1 tsp,curry leaves-1 sprig
method
peel and boil the carrots in very little water and puree them.blanch the tomatoes in hot boiling water and peel them.also puree them.now mix the tomato and carrot puree.add water,red chilli pd,turmeric pd,ginger&garlic paste,tamarind paste,onion,rasam pd to this puree.add coriander which is chopped along with stems.now heat up this mixture until it reaches a boiling point and reduce the flame. adjust the seasonings.when the water reduces a little,turn off.prepare the tempering and add to the rasam.

MY CLICKS

BIITTERGOURD FRY WITH JAGGERY

required:bittergourd-1/2 kg,oil-2 tbsp,mustard seeds-1 tsp,uraddal-1 tsp,curd-2 tbsp,turmeric pd-1/4th tsp,red chilli pd-1&1/4 th tsp,onion-1 large sliced thin and cut in the middle,curry leaves-1 sprig,salt-to taste,grated jaggery-1 heaped tbsp,water-2 cups
method
dice the bittergourd and put them in a vessel.add curd,water,turmeric pd,salt into the vessel.cover and cook until the bittergourd is soft on medium flame.add more water if required
heat up a non stick pan and pour oil.now add the cooked bittergourd into the pan and fry until they turn light brown and dry.push the bittergourd to the edge of the pan and in the middle pour a tsp of oil and temper with mustard seeds,curry leaves and finally uraddal.after the dal is golden, mix everything well and tip in the onions,red chilli pd.now fry again until the onions are well cooked and the bittergourd is golden brown.lastly add jaggery and wait until it melts and caramalizes a little

MY CLICKS

CHILLI CHEESE DOSA

required:dosa batter-1 ladle,grated cheese-2 or 3 tsp,oil-1 tsp,red chilli flakes-2 pinches
method
spread the dosa batter after the non stick seasoned dosa pan is hot.sprinkle cheese on the dosa.then sprinkle chilli flakes on it.pour the oil around and inside of the dosa.serve when the dosa is golden

MY CLICKS

BRINJAL AND TOMATO CURRY

MY CLICKS

required:purple brinjal-1/2 kg,oil-1&1/2 tbsp,mustard seeds-1/2 tsp,cumin seeds-1/2 tsp,turmeric pd-1/4 th tsp,onion-1 medium finely chopped,ginger&garlic paste-1 tsp,curry leaves-1 sprig,salt-according to taste,red chilli pd-1 tsp,tomatoes-2 medium chopped
method
dice the brinjal and put them simultaneously in salted water.

take a pan and heat it up with oil.tip in mustard seeds.when they pop; tip in cumin seeds,turmeric pd,onions.when the onions sweat add ginger and garlic paste,curry leaves.after a min squeeze out the water from the brinjal and add brinjal to the pan.cook on high flame for a minute and reduce the flame.now add the tomatoes,red chilli pd,salt.mix well and cover to cook.

PUFFED RICE UPMA

required:oil-1&1/2 tbsp,mustard seeds-1 tsp,uraddal-1 tsp,cumin seeds-1/2 tsp,curry leaves-2 sprigs,turmeric pd-1/4 tsp,salt-1/4 th tsp,puffed rice-10 cups,green chillies-5 finely chopped,roasted chanadal pd-2 tsp,coriander-finely chopped,onion-1 small finely chopped,potato-1 small diced,roasted peanuts-2 tsp,lime juice-to taste

MY CLICKS

method:dip the puffed rice in water and remove them.squeeze out the water and put them in a plate.dry roast the peanuts and keep them aside.heat the oil and tip in mustard seeds.when they pop;tip in cumin seeds,uraddal.when the dal changes colour add the curry leaves,onion,green chillies,potatoes,turmeric pd and fry on low flame until the potatoes are golden.add the roasted chanadal pd.after few seconds add the puffed rice and mix well.add salt and also add the peanuts.lastly add lime juice,coriander.mix well and turn off.

RAGI ROTTI

required:finely chopped onions-2 handfuls,soaked chanadal-3 handfuls,green chillies-6 or 7 finely chopped,water-to make dough,salt-to taste,ragi flour-3 handfuls,riceflour-1 handful,curry leaves-chopped-few,oil-5 or 6 tbsp to fry
method
soak the chanadal for 2 hours and drain.mix all the above items with enough water and knead like chapathi dough.this makes 4-5 rotti's depending on the size.heat a pressure pan with half the oil and turn off the heat.use a handful of the dough to make a rotti.when the oil is warm spread the dough with fingers evenly while turning the vessel and taking care that the rotti is not thick or very thin in some places.make a hole in the center.put the pan back on heat,reverse the lid and cover.intially use medium to high flame and then reduce the flame.after a min remove the lid and sprinkle few drops of water in the hole and again cover.check in between and when the edges easily come off the vessel turn the rotti and let it rest on the spatula in the same pan so that the oil goes back into the pan.repeat the procedure until all the rotti's are done adding little oil for each rotti.the heat has to be turned off after finishing each rotti and only when the oil is warm the next one can be prepared.

MY CLICKS

TOMATO CHUTNEY

required:tomatoes-2 big,water-to blanch tomatoes,oil-1&1/2 tbsp,mustard seeds-1/4 th tsp,dry red chilli-1 broken,turmeric pd-2 pinches,red chilli pd-1/4 th tsp,salt-according to taste,hing-a pinch,curr leaves-few
method
put the water for boiling.make a cross like cut on tomatoes and blanch for 2 min or until the skin curls up.remove from water and peel.now grind to a puree after they cool down.heat the oil and tip in mustard seeds,dry red chillies,hing.when the mustards pop,add the curry leaves and pour the puree into the pan.tip in salt,red chilli pd,turmeric pd.cook on medium flame until the oil seperates.if using sour variety no need for tamarind paste.if the tomatoes are not sour then add the tamarind paste before the oil seperates from the chutney.this stays good for 20 days.serve with pesarattu 

MY CLICKS

MANGO KESARI

required:mango juice-readymade-1 cup,water-3 cups,white rawa or sooji-1 cup,ghee-2 tbsp,cane sugar-3/4 th cup,cashews-few,kissmiss-few,cardamom pd-2 pinches
method
fry the cashews and kissmiss seperately in ghee and remove to a plate.now fry the rawa until the roasted smell emanates from it on a medium flame.remove to another plate.now in the same pan start boiling the mango juice and water together.when the liquid is hot add sugar.when it starts to boil
tip in the roasted rawa.mix continuously so that no lumps are formed.lastly add the cardamom pd.turn off after the rawa is cooked.If adding mango pieces instead of the juice they should be added at the last before turning off  the stove and the mango juice should be replaced with water initially

MY CLICKS

SPINACH AND CHEESE STUFFED ROTI

required:readymade roti's-2,baby spinach leaves-few,grated cheese-to sprinkle,red chilli flakes-little,salt-a pinch,oil-1 tsp
method
place a roti on a mildly hot tawa and place the spinach leaves on top.now sprinkle cheese, chilli flakes and salt on top.close with another roti.pour the oil around and press them down.fry on both sides.

MY CLICKS

CHICKEN METHI RICE

required: basmathi rice-3 cups,water-4&1/2 cups,oil-2 tbsp,garlic cloves-10 finely chopped,onion-1 big finely chopped,tomato-1 big finely chopped,green chillies-15,red chilli pd-3 tsp,tandoori masala pd-1 tsp,coriander-1 big bunch finely chopped,mint leaves-1 small bunch chopped,pepper pd-1/2 th tsp,kasoori methi-1tbsp,salt-according to taste,coriander seeds-4 tsp,chicken boneless cubes-400 g
method
cook the rice and keep.grind the coriander seeds to a fine pd.heat the oil and tip in garlic.when they turn light golden,add the onion and fry until golden.now add the onions,green chillies,mint and fry until the onions are golden.now add the tomato and after a min,add chicken,salt,turmeric pd,red chilli pd,coriander pd,tandoori masala pd,pepper pd and fry.after the chicken is cooked add the rice and mix well.lastly add kasoori methi and coriander.

MY CLICKS

DUM KA MURG

required:melted ghee-2 tbsp,onion-1 medium finely chopped,green chillies-12 ground paste,thick curd-5-6 tbsp ,ginger &garlic paste-2 tsp,almonds-10,saffron-to garnish,chicken boneless leg pieces-400 gm,masala pd-1 tsp,melon seeds-2 tsp,turmeric pd-1/4 th tsp,lime juice-2 tsp
for the masala pd:cloves-8,cardamom-2,cinnamon-1"piece,shahjeera-1/2 tsp.grind them together to a fine pd

MY CLICKS

method
soak the almonds and melon seeds seperately in enough water for 4-5 hours.drain and peel the almonds.grind them to a smooth paste.also grind the melon seeds.marinate the chicken pieces with almond paste, melon seeds paste,curd,green chilli paste,ginger&garlic paste,turmeric pd, salt for 15 min.heat a pan with ghee and
fry the onion until light golden.now put the chicken mixture and cook covered on a medium flame until the chicken is cooked.lastly add lime juice.

RICE PANCAKES

required:rice-2 cup,thick curd-2 cups,fenugreek seeds-1/4 tsp,green chillies-5 or 6 finely chopped,salt-according to taste,baking soda-a pinch,onion-1 big finely chopped,cumin seeds-1 tsp,oil-1 tbsp per pancake
method
wash and drain the rice.soak the rice in curd along with fenugreek seeds for 4-5 hours.grind the mixture and leave it to ferment for 5-6 hours.add onion,green chillies,salt,cumin seeds to this mixture.add the baking soda just before preparing the pancakes.prepare this in a deep bottomed seasoned pan.cover the pan and fry until crisp on both sides.

MY CLICKS

SPICY MOONGDAL DOSA WITH EGG

required:whole moongdal-2 cups,raw rice-1 handful,green chillies-few for spice in the batter,salt-according to taste,ginger-1"piece,cumin seeds-1 tsp,oil-to make dosa,red chilli sauce-1/2 tsp,egg-1

method

wash and soak moondal along with rice in water for 6 hours.now drain and grind them together with ginger,green chillies,salt,cumin seeds into a coarse paste.add water and grind again.adjust the salt and consistency of the batter while grinding.the batter should be slightly coarse.
heat up a non stick tawa and pour the batter with a ladle and spread.apply the red chilli sauce on the dosa.when the dosa slightly changes colour pour the egg on to it and let it set.little salt can be sprinkled on the egg from top.

MY CLICKS

MUSHROOM BIRYANI IN COCONUT MILK

required:oil-2 tbsp,cloves-6 or 7,green cardamom-5,cinnamon-1 big stick,shahjeera-1/2 tsp,bayleaf-1,mace-1 piece,star anise-1,onion-1 medium thinly sliced,ginger&garlic paste-3 tsp,green chillies-7 or 8,white button mushrooms-500g,basmathi rice-3 cups,water-3 cups,ready made coconut milk-1&1/4 cup,mint leaves-1 small bunch,coriander leaves-1 small bunch,salt-to taste
method
clean the mushrooms and dice them,wash coriander leaves along with stems and chop them.seperate the mint leaves from the stems.soak the basmathi rice in water for 10 min.
take a pressure cooker and heat the oil.tip in cloves,cardamom,shahjeera,cinnamon,bayleaf,star anise and mace together.after few sec tip in the onion,green chillies and fry until the onions are light golden.now add the ginger&garlic paste and fry until the paste changes colour or fry for a min.tip in mushrooms,coriander,mint leaves and fry for a min on high flame.now put the drained rice into the cooker and again fry until the rice is coated with all the spices for 2 -3 min.pour water,coconut milk together and let it boil.add salt.the water should be slightly salty.close the lid and cook for 1 whistle on a medium flame.turn off after 1 whistle.

MY CLICKS

EGGPLANT WITH ALMOND BUTTER

required:baby eggplants-14 nos,oil-3 tbsp,cumin seeds-1 tsp,onion-1 medium finely chopped,ginger&garlic paste-2 tsp,tomatoes-2 finely chopped[sour variety],turmeric pd-1/2 tsp,salt-according to taste,coriander pd-2 tsp,red chilli pd-2 tsp,coriander-to garnish,almond butter or peanut butter-2 tsp,water-1 to 1/2 cups

MY CLICKS

method
put some salted water in a vessel.wash the eggplants and make 2 cuts ,one opposite to the other inorder to open them up but also keeping the stem intact.simultaneously put them in salted water
heat the pan with oil. squeeze out any water from the eggplants, put them into the pan and cover.sprinkle little salt over them.intitially fry them on high flame for 2 min turning in between.reduce the flame and wait for them to turn soft.remove them into a plate.
in the same pan if required add oil and tip in the cumin seeds.when they crackle,add the onions and fry until light golden.now add the ginger&garlic paste.after a min, add the tomatoes,coriander pd,turmeric pd,red chilli pd,salt and fry nicely.when the oil appears on the surface, pour water and cook covered.after this turns to the consistency of thin gravy,add the almond butter and mix well.lastly tip in the fried eggplants and mix lightly.sprinkle some coriander on top

ASHGOURD AND GRAPE SMOOTHIE

required:ashgourd,black seedless grapes,chaat masala-2 pinches,honey-according to taste
method
take equal quantities of ashgourd and grapes.blend in a mixer jar with little honey.sprinkle chaat masala on top

MY CLICKS

RAJMA MASALA

required:rajma-,oil-2 tbsp,cumin seeds-1/2 tsp,onion-1 big finely chopped,tomatoes-2 medium finely chopped or pureed,coriander pd-2 tsp,garlic&ginger paste-2 tsp,turmeric pd-1/4 th tsp,salt-according to taste,red chilli pd-1 heaped tsp,garam masala pd-1 tsp,water-1 cup,water-for soaking and cooking rajma

MY CLICKS

method
soak the rajma in enough water for 4-5 hours.then boil them in a pressure cooker for 3 whistles with little salt and water.add enough water to immerse the rajma
heat the oil and crackle cumin seeds.now tip in onion and fry until the onion is light golden.now add the ginger&garlic paste.after  a min add tomatoes,coriander pd,red chilli pd,turmeric pd.keep frying on medium flame until the oil appears on the surface. add water and cook until one boil.then add the boiled rajma along with water and cook further.adjust the salt.

OATS DOSA

required:whole uraddal-1 cup,raw rice-1 cup,boiled rice-1 cup,quick cooking oats-1 cup,methi seeds-1/2 tsp,water-to grind and soak,salt-to taste
method
soak the uraddal along with methi seeds in one vessel for 5-6 hours.in another vessel soak the raw rice and boiled rice rice together for 5-6 hours.grind the dal along with methi seeds,water in a mixie jar until smooth and put in a container.then grind the rice along with the oats and water.this batter will be almost smooth but not as smooth as the dal batter.now put this batter into the same container and mix well.add the salt.leave this to ferment for 6-7  hours.the bubbles are formed and the batter rises in the container after 6-7 hours.now adjust the water and salt before preparing dosa.this batter can be stored in the refrigerator for 5-6 days

MY CLICKS

SABUDANA KICHDI

required:oil-1&1/2 tbsp,cumin seeds-1 tsp,green chillies-6 finely chopped,curry leaves-1 sprig,salt-according to taste,sabudana-1 cup,peanuts-2 handful dry roasted and crushed coarsely,potato-1 small,coriander-few leaves
method
wash the sabudana for 3 or 4 times until the water is clear.soak in water and keep it aside covered for 30 min.after 30 min drain all the water and sprinkle a handful of water on the sabudana and keep it covered for 5 hours.
boil the potato, peel and dice into cubes.heat the pan and tip in the cumin seeds.when they crackle add the green chillies,curry leaves,potato and fry for a min.now add the sabudana,salt and mix well.add the peanut pd and again mix.adjust the salt and turn off after 2 min.sprinkle some coriander.

MY CLICKS

PENNE PASTA WITH MUSHROOMS

required:whole grain penne-3 handfuls,button mushrooms-250g,salt-to taste,water-to boil pasta,walnuts-4 toasted,basil leaves-a handful,garlic cloves-4 or 5 chopped,olive oil-1 tbsp,parmesan cheese grated-3 tsp,mixed herbs-1 tsp,srisacha sauce-2 tsp,pepper pd-1/2 tsp,milk or cream optional-1/2 cup
method
make a paste with basil and walnuts.boil the pasta according to the instructions on the pack and run cold water on them.while boiling, add little olive oil and salt to the water.
take a non stick pan and heat the olive oil.tip in the garlic.when the garlic is light brown add the mushrooms to the pan and stir-fry.after a min add the pasta,basil paste,mixed herbs,,sriracha sauce,salt,pepper and toss well.cream or milk can be added at this point.adjust the seasoning and turn off after half a min.sprinkle parmesan cheese

MY CLICKS

JEERA ALOO

MY CLICKS

required:4-potatoes,oil-2 tbsp,cumin seeds-1/2 tsp,red chilli pd-1&1/2 tsp,amchoor or dry mango pd-2 tsp,coarsely crushed coriander seeds-2 tbsp,roasted cumin pd-1 tbsp,coriander leaves-finely chopped,salt-according to taste

method

boil the potatoes in the pressure cooker for 1 whistle.peel and cut them into cubes when they are warm.heat the oil in the pan and tip in cumin seeds,red chilli pd,amchoor pd,coriander pd,cumin pd,salt.fry on low heat for a min and tip in the potatoes.mix well and turn off after 3 min.sprinkle coriander leaves.

VEGETABLE GARLIC SOUP

required:olive oil-1/2 tbsp,onion-1 medium roughly chopped,garlic cloves-7 roughly chopped, 1- large potato diced,baby carrots-1 handful,water-1&1/2 ltr,chicken stock cube-1,black pepper pd-1 tsp,coriander leaves-1 handful,milk-1/2 cup,spring onion greens-finely chopped,salt-according to taste
method
heat the oil and tip in onion.when it sweats,tip in garlic.when the garlic is light golden,pour the water.add the chicken stock cube,salt,potato,carrots,pepper pd and boil until the potatoes turn soft.turn off and add coriander leaves.after it cools down,grind in a mixie jar and pour this mixture back into the same pan.put the pan on low heat and pour the milk.check the seasoning and turn off after 2 min.put some spring onions on top.

MY CLICKS

TOMATO BASIL SALAD

required:grape tomatoess-300g  halved,olive oil-2 tsp,garlic cloves-2 sliced thin,basil leaves-few,mozzarella balls-few,salt-according to taste,black pepper pd-3 pinches
method
warm the oil and add the garlic to it.after the garlic is light brown turn off the heat.now add the tomatoes,basil leaves,salt,pepper,mozzarella balls and toss.

MY CLICKS

CAULIFLOWER AND TOMATO MASALA

MY CLICKS

required:cauliflower-1 medium,oil-2 tbsp,mustard seeds-1 tsp,cumin seeds-1 tsp,onion-1 medium finely chopped,curry leaves-1 sprig,turmeric pd-1/2 tsp,tomatoes-2 big[sour variety],ginger&garlic paste-2 tsp,salt-according to taste,water-1&1/2 cups,red chilli pd-1 heaped tsp,oil-1 cup to fry cauliflower

required

finely chop the tomatoes and put them in a vessel.mash the tomatoes with hand and keep it aside.soak the cauliflower in salted water for 15 min and drain.shallow fry the florets in oil until golden in colour.keep them in a plate.

heat the oil in a pan and tip in mustard seeds.when they pop; tip in the cumin seeds,onion,curry leaves,turmeric pd.when the onion is light golden in colour, add the ginger&garlic paste and saute for a min.put the tomatoes into the pan and mix well.add salt,red chilli pd.pour water and cook until gravy is about to thicken.now add the fried cauliflower and mix well.cook little more until florets are mixed well with gravy.

STIRFRIED BROCCOLI

required:olive oil-2 tsp,broccoli-1 small-cut into florets,sriracha sauce-1 tsp,mustard sauce-1 tsp,ginger-1 tsp finely chopped,light soya sauce-2 tsp,sugar-1 pinch
method
heat the pan and add olive oil.when it is warm tip in the ginger and fry for few seconds.now add the
broccoli and mix well on high flame.after a min add the sugar,sriracha,mustard,soya sauce and mix well on high flame.add salt if necessary and turn off.serve with noodles.

MY CLICKS

BREAD AND PANEER SCRAMBLE

required:oil-2 tbsp,cumin seeds-1 tsp,paneer-190 g diced into small cubes,bread slices-4,green chillies slit or finely chopped-5,garlic cloves-3 finely chopped,salt-according to taste,coriander pd-2 tsp,onion-1 small finely chopped,tomato-1 small finely chopped,potato-1 small diced[optional] into small cubes,turmeric pd-1/4 th tsp,red chilli pd-1/2 tsp,garam masala-2 pinches,water-1 cup
method
tear the bread pieces into small cubes and keep them aside.heat the pan with oil and tip in the garlic.when it turns golden; tip in cumin seeds,onions,green chillies.when the onions are light golden add salt,turmeric pd,coriander pd,tomato,garam masala,red chilli pd together.fry until the oil appears on the surface.pour water and cook for more time.when the water almost dries up add the paneer,bread pieces and mix well.after 2 min turn off
if adding potato add it along with the onion.paneer can be substituted with scrambled eggs

MY CLICKS

LADIES FINGER AND PANEER FRY

MY CLICKS

required:ladies finger-3/4 th kg,oil-1 tbsp,mustard seeds-1 tsp,uraddal-1 tsp,chanadal-1 tsp,turmeric pd-1/4 th tsp,salt-according to taste,madras curry pd-1&1/2 tsp,paneer-190 g diced into small cubes,

garlic chilli pd-1 heaped tsp,curry leaves-1 sprig

method

heat the oil and pop the mustards.immediately add the uraddal and chanadal.when they become light golden;tip in the curry leaves,ladies finger,turmeric pd.fry until they are soft and then tip in the paneer along with madras curry pd and salt.mix well and after a min add the garlic chilli pd.mix and turn off.

BOKCHOY CHUTNEY

required:bokchoy-1 big bunch,green chillies-25,oil-4 tsp,garlic cloves-3 big,cumin seeds-1 tsp,turmeric pd-2 pinches,tamarind paste-2 tsp,salt-according to taste
method
trim the ends of bokchoy and separate the layers.now wash the bokchoy nicely.cut in order to separate   
green and the white parts.now heat the pan and add half of the oil.when the oil is hot,tip in the green chillies and cover to fry.remove to a plate as soon as the chillies change color.after a min put the cumin seeds,garlic cloves,turmeric pd,green chillies in a mixie jar and grind.turn off and keep the jar aside.
take the remaining oil and fry the white parts for 2 min and then tip in the leaves part into the pan.after the leaves are soft, turn off.let it come to the room temperature.put in the same mixie jar to grind.add salt also
some fried green chillies can be put separately in order to adjust the spiciness...

MY CLICKS

POTATO FRY WITH PEANUTS

required:oil-2 tbsp,potatoes-3 big,mustard seeds-1 tsp,cumin seeds-1 tsp,uraddal-1 tsp,onion-1 big finely chopped,tomato-1 medium finely chopped,curry leaves-1 sprig,turmeric pd-1/4 tsp,red chili pd-1 heaped tsp,salt-accoding to taste
to powder:coriander seeds-3 tsp,garlic-3 cloves,peanuts-2 handfuls,desiccated coconut-1 tbsp
method
boil the potatoes and drain them.when they come to room temperature,peel and dice them into cubes.
dry roast the coriander seeds,peanuts and garlic in a pan.when they slightly change color add desiccated coconut and sauté until light golden in color.turn off and when cool,put this is a mixie jar and grind to a powder.
heat the same pan with oil and tip in mustard seeds.when they pop,tip in cumin seeds,uraddal and curry leaves.as soon as the dal changes color;add the onion,turmeric pd,curry leaves and fry on medium flame until onion is light golden.now tip in the chopped tomato,red chili pd and wait until the   
tomato is cooked well.then add the potato cubes and mix well.after 3 min,tip in the prepared pd.fry for another 5-7 min and turn off.

MY CLICKS

CAULIFLOWER MASALA FRY

required:dry red chillies-5,green chillies-2,coriander seeds-2 tsp,cumin seeds-1 tsp,cauliflower-1 big sized,oil-1&1/2 tbsp,cloves-4,green cardamom-2,cinnamom-1"piece,shahjeera-1 tsp,salt-according to taste,onion-1 big-sliced thin,turmeric pd-1/2  tsp,ginger&garlic paste-1 tsp,curry leaves-1 sprig
method
wash and dice the cauliflower.put it in salted,warm water for 15 min.grind coriander seeds,dry red chillies,cumin seeds together.heat the oil and tip in cardamom,cloves,cinnamon,shahjeera.after they change colour tip in onion,green chillies,turmeric pd,curry leaves and the ground masala pd.
fry until the onion sweats and add the ginger&garlic paste,salt.after a min tip in drained cauliflower.cover for 3 min.open the lid and fry on medium flame until the cauliflower is done.lastly add some coriander.

MY CLICKS

PALAK PANEER

required:oil-1 tbsp,garlic-5 cloves chopped,green chillies-5,salt-according to taste,onion-1 small finely chopped,spinach-1 big bunch,turmeric pd-1 pinch,paneer-280 g cut into cubes,chickpea flour-1 tsp,limejuice-1/2 lemon[optional],water-1/2 cup to 1 cup
method
put the paneer in hot water for 3-4 min if it is not fresh.put the spinach in boiling water for a minute and drain.run cold water on the spinach and make a coarse paste with green chillies.heat a pan with oil and put the garlic in it.after the garlic becomes light golden, tip in the onion and fry until light golden.now add the spinach puree and cook for a min.mix water with salt and chickpea flour.pour this water into the spinach.now cook on high flame until oil appears on surface.now add the paneer and cook for 1 or 2 min.turn off and add limejuice

MY CLICKS

BROCCOLI SANDWICH

required:broccoli-1 medium,salt-according to taste,pepper pd-according to taste,grated cheese,butter,oil-2 tsp
method
cut the broccoli into small florets and wash nicely.in a non stick pan, heat the oil and fry the broccoli for 2 min on medium flame with enough salt and pepper.broccoli need not be thoroughly cooked.now take a bread slice and arrange these florets.sprinkle the grated cheese on top and close with another slice.put this carefully on a grilling pan and grill with some butter.

MY CLICKS

BANANA SUSHI

MY CLICKS

required:banana-1,sesame brittle or chikki pounded in a mortar and pestle coarsely,peanut butter
method
take a banana and cut it into round slices.apply peanut butter around the banana slices.now roll these in the sesame.

ROASTED CHICKEN

required:chicken drumsticks-10,salt-1/2 tsp or according to taste,red chilli pd-1&1/2 tsp,turmeric pd-1/4 th tsp,oil-for shallow frying
method
wash the drumsticks and marinate them with red chilli pd,salt,turmeric pd for 5-6 hours.later shallow fry in oil on medium flame.after frying one drumstick, salt and red chilli pd can be adjusted.

MY CLICKS

RICEFLAKES LADDU

required:red rice flakes or matka rice flakes-2 cups,1/2 cup cane sugar,cardamom pd-3 pinches,ghee-1 tbsp,boiled milk-enough to make laddu's

MY CLICKS

method
on a low to medium flame toast the rice flakes in a pan until they are very crisp.now grind rice flakes,sugar,cardamom pd together until fine.add the ghee and mix well.lastly pour the milk little by little and mix to make laddu's.

PANEER FRIED RICE

MY CLICKS

required:paneer-250 g diced in rectangular pieces,ghee-1 tbsp,shahjeera-1/2 tsp,cardamom-2,cloves-4,mace-1,cinnamon-1" piece,oil-1 tbsp,garlic cloves-5 or 6 chopped,basmati rice-3 &1/2 cups,water-5&1/4 th cups,onion-1 small thinly sliced,capsicum-1/2 sliced,portobello mushrooms-5 or 6 thinly sliced,green peas-2 handfuls,red chilli pd-2 tsp,salt-according to taste

method

wash and drain the basmati rice.heat the ghee in a pressure cooker and tip in shahjeera,cardamom,cloves,mace,cinnamon.after 1/2 min tip in the basmati rice and fry for a 2 min.add water and cook the rice.boil the green peas in little water and drain.
now heat up another pan with oil and fry the garlic.add the onion and stir fry until golden in color.tip in paneer and fry until light golden.now tip in greenpeas,mushrooms and after a min red chili pd,salt.add the capsicum and then the rice.mix well.fry for another 2 min and turn off.

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