POTLAKAYI PERUGU PACHADI

required:oil-1 tsp,water-to boil,snake gourd-1/2 kg,green chillies10 to 12,curd-1/4 th ltr,onion-1 medium finely chopped,cumin seeds-1 tsp,turmeric pd-1/4 th tsp,garlic cloves-6,tamarind paste-1 tsp,salt-according to taste
for tempering:oil-2 tsp,mustard seeds-1/2 tsp,uraddal-1/2 tsp,chanadal-1//2 tsp,curry leaves-2 sprigs,
method
fry the green chillies in oil.boil the snake gourd in water and drain.grind snake gourd,green chillies,turmeric pd,garlic cloves,cumin seeds,tamarind paste.mix this with curd.add salt to the onions and mix well.tip in the onions as well into the chutney
prepare the tempering and add to the chutney.

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GONGURA OR SORREL LEAVES WITH DRIED PRAWNS

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required:oil-1 tbsp,mustard seeds-1 tsp,dried prawns-handful,gongura-3 bunches,red chilli pd-1&1/2 tsp,salt-according to taste,turmeric pd-1/4 th tsp,onion-chopped 1 medium

method

seperate the gongura leaves from stems.wash the gongura leaves a day before the preparation and let them dry on a cloth or paper towel.

on the next day,wash the dried prawns thoroughly after peeling them and removing the head and tail.soak them in water for 30 min.heat a pan and pour the oil.pop the mustards and add the onion.tip in turmeric pd,salt.when the onion is light brown tip in the drained prawns.fry for a min.add the previously prepared gongura leaves to the pan and also red chilli pd.mix well until the leaves turn soft and then turn off.serve with rice.

BRINJAL&YELLOW CUCUMBER CHUTNEY

MY CLICKS

required:oil-4 tsp,green chillies-15,tamarind-1 small lemon size,yellow cucumber-3/4 th kg,cumin seeds-1&1/2 tsp,turmeric pd-2 pinches,brinjal-1/4 th kg,turmeric pd-a pinch,garlic cloves-4
for tempering:oil-2 tsp,dry red chili-1 broken,mustard seeds-1 tsp,uraddal-1 tsp,chanadal-1 tsp,curry leaves-
method
add half the oil to a non stick pan and fry the green chillies on medium flame while keeping the pan covered.when the chillies turn light brown turn off.dice the brinjal and put the pieces simultaneously in salted water.squeeze out the brinjal from water and fry them in the remaining oil until soft.while the brinjal is frying on medium flame,dice the cucumber into even pieces.check the seeds of the cucumber to see if they are bitter.if the seeds are bitter completely remove the inside soft part of the cucumber.
 grind the green chillies with cumin seeds,turmeric pd,garlic cloves,tamarind,salt in a mixie.after the brinjal comes to room temperature, add brinjal to the same jar and grind coarsely.add diced cucumber to this and mix well.tamarind can be washed to remove any dirt and added to the brinjal while frying.when it is heated it softens and can be ground easily.
prepare the tempering with the above ingredients and serve with rice

BABYCORN PEPPER FRY

MY CLICKS

required:babycorn fresh-1/2 kg cut diagonally,ginger&garlic paste-1/2 tsp,riceflour-3 tsp,cornflour-3 tsp,curry leaves-4 sprigs finely chopped,salt-according to taste,oil-to deep fry,water-3/4 ltr,1/2 small lemon

method

blanch the babycorn in boiling water for 1&1/2 min.drain and marinate with lemon juice,salt,ginger&garlic paste,black pepper pd,curry leaves.add cornflour,rice flour to this.deep fry this and serve hot.

CHAKKARA PONGAL

required:cashews-1 tbsp,dry coconut-1/2 chopped into small pieces,kissmiss-1 tbsp,rice-1 big glass ,moongdal-1/4 glass,ghee-200g,water-1&1/2 glasses,grated jaggery-3 tbsp,green cardamom-2,1glass-sugar,milk-1&1/2 cups,edible camphor-less than a pinch
method
dry roast moongdal until raw smell goes away.wash the moongdal and drain.grind cardamom with edible camphor.fry the cashews,kissmiss,coconut pieces in ghee seperately and put them in a plate.cook the rice and moongdal with water and milk in a pressure cooker.open the lid and add sugar,jaggery.the mixture becomes loose as sugar and jaggery melts.now add the ghee and wait until the rice becomes stiff and seperates.add the fried coconut,kissmiss and cashews to this and mix well.

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KANDI PACHADI

required:toordal-1 cup,garlic cloves-10,dry red chillies-30,cumin seeds-1 tsp,tamarind-lemon size,salt-according to taste,curry leaves-3 sprigs,oil-2 tsp
for tempering:oil-1 tbsp,mustard seeds-1/2 tsp,uraddal-1 tsp,chanadal-1 tsp,curry leaves-1 sprig
method
dry roast toordal until colour changes to light brown and soak the dal in water for half an hour.fry the
dry red chillies and curry leaves in oil until they change colour.now grind cumin seeds,garlic cloves,tamarind,salt along with red chillies and curry leaves.next add the dal to the mixie jar and grind again with enough water to make a paste.prepare the tempering and add to the chutney.mix well.

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CREAMY PANEER

required:onion-1 medium,green chillies-3,cloves-2,cardamom-1,cinnamon-small piece,bayleaves-2,paneer-250 g,cumin seeds-1 tsp,oil-1&1/2 tbsp,milk-1&1/2 cups,ginger&garlic paste-1 tsp,turmeric pd-2 pinches,salt-according to taste,water-1/2 cup,black pepper pd-1 tsp
method
heat little oil and fry the cloves,cinnamon,cardamom,cumin seeds,bay leaves.when they change colour tip in the green chillies,onion,ginger&garlic paste,turmeric pd.after the onions are brown turn off.now remove the bayleaves.when cool grind all the remaining mixture into a fine paste using water.dice the paneer into cubes.
in the same pan heat the remaining oil and fry the ground paste until oil appears on the surface.add milk,paneer and salt and mix well.turn off after few seconds before the milk curdles.lastly add black pepper pd

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CURRIED CHICKPEAS

required:oil-2tbsp,cloves-3,bayleaves-2,cinnamon-1" stick,onion-1 big ground to paste,tomato-1small pureed,g&g paste-1 tsp,raw cashews-4+khuskhus-1 tsp+coconut-1 tsp ground paste ,coriander leaves-few,dried chickpeas-2 cups,chole masala-2 tsp,red chilli pd-1 tsp,salt-according to taste,turmeric pd-1/4 th tsp
method
soak the chickpeas 8-10 hours.cook them in a pressure cooker with enough water and salt for 3- 4 whistles.the water level should be above that of the chickpeas
meanwhile heat a pan and pour the oil.when the oil is hot tip in the cloves,cinnamon,bayleaves.when they change colour ,add the onion paste along with the turmeric pd
and fry until the onions are nice brown.now add the ginger&garlic paste and fry until the raw smell goes away.pour the chickpeas along with the water into the pan.add the ground masala paste,red chilli pd,chole masala and lightly mash up few chickpeas.add more water if required and cook for sometime.lastly add coriander leaves.serve with roti or poori.remove the bayleaves before serving

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CABBAGE AND GREEN PEAS FRY

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required:purple cabbage-1 head finely chopped,onion-1 small finely chopped,green chillies-2 slit,turmeric pd-1/4th tsp,garlic chilli pd-1&1/4th tsp,oil-1&1/2 tbsp,salt-according to taste,ginger&garlic paste-1tsp,mustard seeds-1 tsp,uraddal-1 tsp,curry leaves-1 sprig,frozen green peas-1 cup

method

heat the oil and pop the mustard seeds.then add uraddal,curry leaves.tip in the onions,green chillies,turmeric pd.after the onion sweats add the ginger&garlic paste.after a min tip in the cabbage,green peas and cover for a min.remove the lid and stir fry until the cabbage is soft.add salt and chilli pd and turn off.mix well

BLUEBERRY,CUCUMBER AND MINT SMOOTHIE

required:cucumber-1,mint leaves-3,blueberries-1 cup,honey-1 tsp
method
peel and chop the cucumber.put all the ingredients into a blender jar and puree them

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7 CUPS SWEET

required:grated coconut-1 cup,powdered sugar-3 cups,chickpea flour-1 cup,milk-1 cup,melted ghee-1 cup
method
take a heavy bottommed pan.dry roast the chickpea flour for a min.now mix all the other ingredients and add to the pan.keep stirring on medium flame.after 3-4 min reduce the flame.when this mixture thickens keep stirring faster.this will thicken and will be harder to push it around.immediately put this mixture on a greased plate.while it's still warm use a greased knife to cut into diamond shaped pieces

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GRAPE SODA

required:black seedless grapes-1/2 cup,soda water-1/2 cup
method
in a mortar and pestle crush the grapes and put this mixture in a glass.after 5 min pour the soda water into the glass and serve.other fruits can be substituted instead of grapes

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CHILLI GARLIC NOODLES

required:oil-2 tbsp,garlic cloves-7 or 8 finely chopped,onion-1 medium sliced and halved,purple cabbage-small part julienned,carrot-1 peeled and julienned,eggs-4,green chilli sauce-1 tbsp,salt-according to taste,white pepper pd-according to taste,soya sauce-1 tbsp,ajinamoto-1/4 th tsp,bell peppers-yellow,orange,red,green julienned,spring onion-1 bunch,quick cooking noodles-4 bundles,
method
chop all the vegetables and keep them ready in seperate bowls.cook the noodles according to the instructions on the pack.put some oil and toss the cooled noodles so that they don't stick.heat a wok with little oil and pour the eggs into it.add little salt and pepper pd to season and after they are done remove to a plate.again in the same wok heat the oil on high flame and tip in garlic.before the garlic becomes light golden, tip in the onions along with the spring onion whites.after few seconds also tip in carrot and then cabbage.immediately add the noodles along with the peppers.toss them nicely and add chilli sauce,soya sauce,ajinamoto.check the seasoning and tip in salt,pepper pd.mix the egg well and turn off.finally the spring onion greens.

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CLUSTER BEANS WITH MOONGDAL

required:cluster beans-1/2 kg or 1 lb,moongdal-1/2 cup,water-2 handfuls,garlic chilli pd-1 tsp,salt-according to taste,turmeric pd-1/4 th tsp,oil-1 tbsp,mustard seeds-1/2 tsp,uraddal-1/2 tsp,chanadal-1/2 tsp,curry leaves-1 sprig
method
dice the cluster beans after removing the end parts.put them in a pressure cooker.sprinkle the water on the beans.soak the moongdal for 5 min and drain.also put them in the cooker along with the beans.
cook them for less than a whistle.when it starts to whistle  turn off and remove the cooker from heat.
when the pressure goes down open the lid.
heat a pan with the oil and pop the mustard seeds.now tip in the uraddal,chanadal,curry leaves.when the dal turns light golden add the cooked cluster beans along with the moongdal.tip in turmeric pd,salt,curry leaves and stir fry for 5-7 min.lastly add the garlic chilli pd at last and mix well.turn off.

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PEANUT CHUTNEY

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required:peanuts-1&1/2 cups,cumin seeds-1 tsp,salt-according to taste,green chillies-6 or 7,tamarind paste-1/4 th tsp,water-to grind,garlic cloves-2,water-accordingly

tempering:oil-1 tbsp,mustard seeds-1 tsp,uraddal-2 tsp,curry leaves-2 sprigs
method
dry roast the peanuts until light golden and put them in a plate.when they come to room temperature press them lightly inorder to peel them. seperate the peel by blowing air onto the plate.alternatively blanched and peeled peanuts also can be used after dry roasting them
grind peanuts,cumin seeds,garlic cloves,salt,green chillies,tamarind paste together.now add water to adjust the consistency.
prepare a tempering with oil,mustard seeds,uraddal,curry leaves and add it to the ground mixture.

RAW PAPAYA FRY

MY CLICKS

required:green papaya-grated 5 cups,ginger&garlic paste-1/4th tsp ,garlic chilli pd-1 tsp,onion-1 medium chopped,turmeric pd-1/4 th tsp,salt-according to taste,green chillies slit-2 or 3,mustard seeds-1/2 tsp,cumin seeds-1/2 tsp,oil-1 tbspmethod
remove the seeds and the layer underneath the seeds from the papaya and grate it.heat a pan with oil and tip in mustard seeds.when they pop add the cumin seeds,onion,green chillies,turmeric pd and fry until the onion is translucent.now tip in the grated papaya and mix well.fry for 7-8 min until papaya is soft.lastly add garlic chilli pd and salt.

CAJUN SEASONED SHRIMP

required:oil-1 tbsp,shrimp-1 lb or 453 g,onion-1 medium diced,red chilli pd-for extra spice,cajun seasoning-1 tbsp,salt-according to taste,capsicum or green pepper-1 diced
method
marinate the shrimp with cajun seasoning for 10 min.heat up a pan with oil and put the shrimp and onions together into the pan and stir fry.add salt and red chilli pd and mix well.after  5 or 6 min tip in the capsicum and stir fry.turn off after few seconds and serve with rice

MY CLICKS

KARAPPUSA

required:oil-to deep fry,chickpea flour-2 glasses,riceflour-1 glass,red chilli pd-2 or 3 tsp,water-approximately-3/4th glass,butter-1 small lemon size,salt-according to taste,carom seeds-2 handfuls

method

pass the chickpea flour and riceflour through a sieve and mix with red chilli pd,salt,carom seeds and butter.heat up the oil.mix the dough like soft and sticky chapathi dough with enough water and put the dough in a design press.hold the press little above the oil and press the dough into the oil while making a circular motion with the press.once the karappusa changes colour flip slowly and fry on the other side.when it is light golden in colour remove with a slotted spoon and put the karappusa on a paper towel.store it in an air tight jar when it comes to room temperature. its optional to add white sesame seeds

also to the dough

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PAN FRIED MUSHROOMS WITH PEPPERS

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required:button mushrooms-500g halved,olive oil-1 tbsp,red pepper-1/2 diced,yellow pepper-1/2 diced,garlic cloves-finely chopped-3 or 4,green chilli sauce-1&1/2 tsp,salt-according to taste,light soya sauce-2 tbsp,onion-1 medium diced in cubes,mixed herbs-1 tsp,black pepper pd-1/4 th tsp

method

clean the mushrooms and dice them.heat up a pan with oil and when it is warm tip in the mushrooms.increase the heat and after half a min add the onions and stir fry on high heat.one by one add green chilli sauce,light soya sauce,mixed herbs,black pepper pd.tip in the peppers after the mushrooms are cooked.cook for few seconds and turn off.add salt at the end because soya sauce already has little salt in it.serve with fried rice.

DAL WITH SWISS CHARD

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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

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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

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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

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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

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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.

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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

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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.

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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

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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

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BRINJAL AND TOMATO CURRY

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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 

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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

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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.

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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

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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.

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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.

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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.

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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

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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

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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

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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

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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.

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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

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JEERA ALOO

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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.

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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