EGG DROP SOUP

required:low sodium chicken broth-3 cups or use chicken stock cubes dissolved in water,eggs-3,spring onions-green chopped,ajinamoto-2 pinches,salt-according to taste,white pepper pd-3 pinches
method
crack and beat the eggs well.heat the stock water and when it comes to a boil, add the eggs and stir.immediately tip in salt,pepper pd,ajinamoto and spring onions.turn off while the eggs are still soft.

MY CLICKS

GRAPE,WALNUT AND CHEESE APPETIZER

required:red or green or black grapes,string or feta cheese- small cubes,walnut halves 
method
wash the grapes nicely and wipe them dry.take the cocktail picks and insert them through the walnuts,cheese and grapes as shown.

MY CLICKS

PRAWN PASTA

required:butter-1 tbsp,cream-8 tsp or half and half-3/4 th cup,3 handfuls-medium sized prawns,garlic cloves-7 or 8 roughly chopped,white pepper pd-1tsp,processed cheese grated-8 tsp,salt-3 pinches,tricolour farfalle pasta-500 g,mixed herbs-optional,water-3/4 th cup
method
cook the pasta according to the instructions on the pack or until aldente.add little salt and olive oil to the water while cooking the pasta.take a wide pan and melt the butter.tip in the garlic and prawns together and fry until the prawns slightly change colour.add water and cook the prawns until soft.now add the cream,pepper pd,cheese and cooked pasta.mix well on medium flame.adjust the salt and also tip in mixed herbs.add milk to this to make it more creamier or substitute cream with milk

MY CLICKS

BHINDI JAIPURI

required:ladies finger or okra thinly sliced diagonally-1/4 th kg,cumin pd-1/4 th tsp,salt-according to taste,cornflour-for dusting,chickpea flour-1tsp,riceflour- 2tsp,turmeric pd-2 pinches,red chilli pd-1 tsp,lemon juice-1 tsp

MY CLICKS

method

put the ladies finger on a plate.sprinkle cornflour and nicely dust them.now add chickpea flour,riceflour,cumin pd,salt,red chilli pd,turmeric pd and mix well.mix all this with a wet hand.put these pieces of ladies finger seperately into the hot oil while not crowding the pan.wait until they are golden brown and then remove with a slotted spoon.

PINEAPPLE AND MOZARELLA SALAD

required:pineapple diced-2 cups,iceburg lettuce few leaves chopped or torn,limejuice-3 tsp,honey-3 to 4 tsp,salt-according to taste,black pepper pd-1/4 th tsp,mozarella cheese cubes-1/2 cup or grated mozarella
method
mix honey with salt,pepper pd,lime juice.now mix pineapple,mozarella,lettuce leaves.pour the limejuice mix on this and mix very lightly.serve immediately

MY CLICKS

CORIANDER PRAWNS

required:green chillies-6,ginger&garlic paste-1 tbsp,turmeric pd-a pinch,prawns-medium sized-3 handfuls,onion-1 big finely chopped,garam masala pd-1/2 tsp,salt-according to taste,coriander-1 big bunch with stems,cloves-2,cardamom-2,cinnamon-1/2" piece,oil-3 tbsp
method
heat a pan with oil and tip in cardamom,cloves,cinnamon.immediately tip in green chillies,onion,turmeric pd,salt and fry until the onions are light brown.now add the ginger&garlic paste and saute until oil appears on the surface.now add the prawns and keep covered for a minute.open the lid and saute until the prawns are almost cooked.meanwhile wash,chop and grind the coriander to a smooth paste.now add the paste to the prawns and mix well.lastly add garam masala and turn off after a min.

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PERSIMMON AND BANANA MILKSHAKE

required:caramel brulee coffee creamer-1/2 cup,persimmon-1 peeled and diced,ripened banana-1 chilled milk-2&1/2  cups

method

blend everything together until smooth

MY CLICKS

DONDAKAYI OR IVYGOURD PACHADI

required:skinned peanuts -2 tsp toasted,macadamia nuts-a handful toasted,cumin seeds-1 tsp,ivy gourd or dondakaya-1/4 th kg,garlic cloves-2,green chillies covered and fried in little oil-6 or 7,tamarind paste-2 tsp,salt-according to taste,turmeric pd-a pinch
for tempering:oil-1 tbsp,mustard seeds-1/2 tsp,dry red chilli-1 broken,uraddal-1 tsp,chanadal-1 tsp,curry leaves-1 sprig

MY CLICKS

method
cut ivygourd in small pieces or put them in a food processor with salt,turmeric pd.grind green chillies,cumin seeds,garlic,tamarind,macadamia nuts,peanuts.mix this well with ivygourd.tempering is optional.

OATMEAL BAKED

required:bananas-3,egg-1,old fashioned oats-2 cups,baking pd-little more than 1/4 th tsp,vanila essence-1/4 th tsp,salt-1/4 th tsp,frozen blueberries-a handful,milk-1 cup
method
mash bananas nicely.add egg,baking pd,vanilla essence,salt,milk to the bananas and nicely mix.then add the oats and stir.pour all this into a greased baking pan and lastly add the frozen blueberries
do not mix after adding the bluberries.now bake in a preheated oven at 375 for 44 min in an oven or until the top is lightly golden

MY CLICKS

RAW BANANA MASALA VADA

required:garam masala pd-1/4 th tsp,ginger&garlic paste-less than 1/4 th tsp,red chilli pd-1/2  tsp,rice powder-1 tbsp for binding,salt-according to taste,mint leaves-few chopped,curry leaves-few chopped,cumin seeds-1/4 th tsp,onions-finely chopped-a handful.oil-to deep fry
method
cut the bananas in half and boil the them immersed in water until the skin is black.drain and remove the skin.mash the bananas well and mix with ginger&garlic paste,red chilli pd,salt,rice powder,mint leaves,curry leaves,cumin seeds,onions,garam masala.work on the mixture to bind it well.make shapes and deep fry

MY CLICKS

PANEER AND CHEESE BULLETS

required:paneer grated-1 cup,mozarella cheese grated-1/2 cup,salt-according to taste,pepper pd-1 tsp,bread crumbs-1 tbsp,maida-2 tbsp,water-to sprinkle lightly and mix
method
cheese already has salt so little salt has to be used.mix all the above to make like chapathi dough.again roll in bread crumbs and deep fry.

MY CLICKS

IVYGOURD OR DONDAKAYA ULLIKARAM

required:oil-3 tbsp,onion-1 big roughly chopped,dry red chillies-6,garlic cloves-4 peeled,salt-according to taste,coriander seeds-1&1/2 tsp,cumin seeds-1 tsp,dondakaya-3/4 kg,turmeric pd-1/4 th tsp
method
heat a pan with little oil and fry the onion until light brown.now tip in dry red chillies,coriander seeds,cumin seeds,turmeric pd and fry some more until golden brown.remove this to a mixie jar and 
let it cool down.grind this to a smooth paste with garlic cloves.
pour the remaining oil into the pan and heat.tip in the ivygourd,salt.cover for sometime.open and fry until the vegetable becomes brown and soft.now add the onion paste to this and fry for more time.

MY CLICKS

CABBAGE, CHANADAL VADA

required:chana dal-2 cups,dry red chillies-18,curry leaves-2 sprigs finely chopped,cumin seeds-1 &1/2 tsp,salt-according to taste,cabbage-2 cups finely chopped or put in a food processor to coarsely chop,oil-to deep fry
method
soak the chanadal for 2-2&1/2 hours.drain and grind chanadal in a mixie very coarsely with dry red chillies,cumin seeds.mix everything well and add cabbage,salt.make vadas and deep fry on medium flame after the oil is hot.fry on both sides.

MY CLICKS

COCONUT BURFI

required:coconut grated-1 glass,granulated sugar-3/4 th glass,milk-1/2 glass,cardamom pd-a pinch,ghee-1/2 tsp,cashews-4 ground into pd
method
mix milk,coconut,sugar and put them in a heavy bottommed pan.cook this mixture on low flame until it becomes little thick.this takes about 15-18 min on a medium flame.lastly add the cashew pd,ghee,cardamom pd and mix well.apply little ghee to a small plate and pour this thickened mixture.let it cool and cut into pieces.

MY CLICKS

PAN FRIED POTATO CUTLET

required:potatoes -3 medium sized boiled and peeled,green chillies-5 finely chopped,onion-1 small size finely chopped,lemon juice-2 tsp,salt-according to taste,bread slices-2,water-little,coriander-few leaves,oil-3 to 4 tsp,cumin pd-1 tsp
method
dip the bread slices in water and squeeze out the water.mash the potatoes nicely.mix the bread and potato well.add the onions,green chillies,coriander,lemon juice,cumin pd,salt.make shapes out of this mixture and place them on a pan which is heated with oil.after few minutes turn them over and fry on the other side also.

MY CLICKS

CABBAGE AND POTATO PAKODA

required:cabbage-a small portion sliced and roughly chopped,potato-1 peeled and roughly chopped,jalapenos-3 chopped,salt-according to taste,water-a handful to sprinkle,cumin seeds-1 tsp,riceflour-1 handful,baking soda-a pinch,chickpea flour-1 handful,melted ghee or clarified butter-1/2 tsp
method
mix cabbage,cumin seeds,jalepenos,potato,salt,ghee nicely until wet.now add the chickpea flour,riceflour,water and mix well.lastly add the baking soda,mix and drop the pakoda in hot oil.remove with a slotted spoon.serve with rice or as a snack.

MY CLICKS

PUMPKIN CURRY

required:oil-1 tbsp,onion-1 big finely chopped,mustard seeds-1/2 tsp,1/2 kg-pumpkin skinned and diced,g&g paste-1 tsp,green chillies-2 slit,salt-according to taste,red chilli pd-1 tsp,grated jaggery-3 tsp,curry leaves-1 sprig,turmeric pd-1/4 th tsp
method
heat up the oil in a pan and pop the mustards.next add the cumin seeds,onion,green chillies,curry leaves,turmeric pd,salt.after the onion turns light golden add the ginger&garlic paste.saute for a min and put the pumpkin pieces into the pan.tip in red chilli pd.cover with a lid and cook on low flame until the pumpkin turns soft.lastly add the jaggery and wait until it melts.also adjust the salt and chilli pd.mix nicely and turn off after 2 min.

YAM OR KANDA PACHADI

required:1/2 kg yam,green chillies-15-18,tamarind-lemon size,garlic-3 cloves,salt-according to taste,cumin seeds-1 tsp,turmeric-2 pinches.
for tempering:oil-1 tbsp,dry red chillies-1,mustard seeds-1 tsp,chanadal-1 tsp,uraddal-1 tsp,curry leaves-2 sprigs
method
cut the yam into pieces and put the pieces in a mixie.also add green chillies,cumin seeds,tamarind,salt,garlic,turmeric in the same jar and grind smoothly.prepare the tempering with the above ingredients and turn off.immediately put the ground chutney into tempering and cover.

MY CLICKS

GRILLED MUSHROOMS

required: mushrooms-680 g or 24 oz,thickcurd-2 tbsp or greek yoghurt,red chilli pd-1/2 tsp,tandoori masala pd-1/2 tsp(store bought),garam masala pd-less than 1/4 th tsp,salt-1/2 tsp,g&g paste-1 tsp,lime juice-2 tsp,olive oil-3 tsp.
method
soak the skewers for 30 min and also marinate the mushroom in lime juice,salt for 10 min.
use the remaining ingredients and marinate the mushrooms again for 30 min.
put three or four mushrooms which are of the same size on a skewer.put the skewers on a stove top grilling pan.keep turning them in between to cook them evenly until the grill marks form.also diced onion and green pepper which are marinated in the same paste can be skewered in between the mushrooms.

MY CLICKS

MURUKULU

required:roasted chanadal pd-1 glass,2 tsp-white sesame seeds,red chilli pd-approximately 2 tsp,salt-according to taste,unsalted butter-1tsp,riceflour-4 glasses,carom seeds-2 tsp,oil-to deep fry
method
put the store bought riceflour in the deep freezer for a day or two and pass it through a sieve.mix all the dry ingredients and check the salt and spice.add butter to this and mix well.then pour water to make a soft chapathi dough.take a muruku press and fill it up with the dough.take two plates and reverse them.apply oil to them.press the dough onto these plates.gently tap the plate on the edge of the frying pan so that the dough falls into the heated oil.take care to see that the dough doesn't fall from height because it will splatter the oil and also keep applying oil to the plates if the dough is not falling off. if the dough does not easily pass through the press add little water to loosen it up.keep the bowl with the dough covered so that it does'nt dry up.the dough can also be mixed in batches.after fried remove with a slotted spoon.

MY CLICKS

MADATHA KAZA

MY CLICKS

required:maida-1 kg and 2 handfuls,ghee-200g,soda bicarb-a pinch,water-little less than 1/2 ltr ,
for syrup:water-1&1/2 glass,sugar-1&1/4 th kg
method
pass maida through a sieve.mix maida,sodabicarb with hot ghee and then water.knead the dough for sometime until smooth like poori dough.cover and let it rest for 30 min.
mix sugar and water and strain.prepare a sugar syrup in a heavy bottommed vessel.keep stirring in between and when it forms a one string consistency turn off.
roll the dough to a big chapathi shape.spread ghee on this and sprinkle maida on top.prepare another chapathi and repeat the same procedure.put the chapathi's one on top of the other and roll into a tight log.cut the log into pieces keeping one finger distance.remove the ends of the log and knead this with the remaining dough.press these pieces in the middle and to the edge so that the layers show on one side.now roll them lightly with the help of a rolling pin so that the thickness remains same all over.the thickness of these pieces should be that of a thick chapathi.deep fry these in oil and then put them in the sugar syrup for 5 min.remove with a slotted spoon and put them in a plate.allow them to dry for an hour and then store them

PANASATHONALU

MY CLICKS

required:oil-to deep fry,soda-bicarb-2 pinches,maida-1 kg,sugar-1 &1/4kg,ghee-200g,water-little less than 1/2 ltr 
for syrup:water-1&1/2 glass,sugar-1&1/4 th kg
method
mix maida and hot ghee to make crumb like mixture.now add enough water to make a smooth poori like dough.cover and let it rest for 30 min.later roll these into thin poori's with a rolling pin.with the help of a knife make cuts on the poori like flat noodles.all the cuts should be evenly spaced.carefully lift this and roll with light hands while pressing down the edges.the middle part should noodle shape should not be disturbed.fry these in hot oil.meanwhile in another vessel melt the sugar in water.strain and put this in a heavy bottommed pan and prepare a sugar syrup.when it reaches one string consistency turn off.add the fried ones into the syrup and remove to a plate.with the slotted spoon remove and leave them in the plate for an hour to dry and absorb the syrup

BRINJAL AND SWEETPOTATO PULUSU

required:onion-1 sliced and halved,sweetpotato-small size-2 no's peeled and cut into roundels,purple brinjal-1/4 th kg diced,drumstick-1 diced into even pieces,tomato-cut into pieces,red chilli pd-1tsp,salt-according to taste,tamarind-lemon size,green chillies-2 slit,turmeric pd-1/4 th tsp,jaggery-2tsp grated
for tempering:mustsrd seeds-1/2 tsp,cumin seeds-1 tsp,curry leaves-1 sprig

MY CLICKS

method
peeling the sweetpotato is optional.put all the vegetables in a cooker and pour water into it.the water level should be little less than the level of vegetables.add red chilli pd,salt,turmeric pd,tamarind juice.close the lid and cook for a whistle.add jaggery after opening the lid and let it cook little more until this thickens.now prepare the tempering and pour into the pulusu while it's still hot.

ARROWROOT HALWA

MY CLICKS

required:arrowroot pd-1 cup,boiled and cooled milk-3 cups,sugar-1&1/2 cups,cardamom pd-2 pinches,kissmiss-few,ghee-2 tsp,cashews-few
method
fry the cashews and kissmiss in ghee seperately and remove to a plate.mix arrowroot,milk,sugar together without any lumps.keep stirring this mixture in a heavy bottommed pan on a very low flame until this forms a thick mixture.when it becomes little difficult to move the mixture around,turn off put this onto a greased plate immediately.before that add the cashews and kissmiss along with ghee to this mixture.cut into squares or any other shape after this cools down 

KAKARAKAYA KARAM

required:dry red chillies-40 or 30 depending on the spiciness of the chillies,kakarakaya or bittergourd-1/4 th kg,turmeric pd-little less than 1/4 th tsp,salt approximately-2 tsp,garlic cloves-55-60 small size cloves with skin,uraddal-1 tsp,chanadal-2&1/2 tsp,methi seeds-1/4 th tsp,curry leaves-4 or 5 sprigs,cumin seeds-1 tsp,coriander seeds-2 tsp,tamarind-size of a very small sized lemon,oil-to fry the ingredients
method
cut the kakarakaya in thin circles and apply turmeric pd to them.spread them in a plate and dry them in hot sun for a day.take a pan and add little oil and fry the dry red chillies.remove them and put them in a big plate.next fry the chanadal,uraddal,curry leaves adding a little oil if necessary.when they change colour remove from pan and put them seperately in the same plate.fry the coriander seeds,methi seeds,cumin seeds also adding oil.
 fry the kakarakaya pieces in oil for 10 min on low flame.wash the tamarind and add to the same pan and fry.first grind the dry red chillies in a mixer jar.next tip in turmeric pd,chanadal,uraddal,methi seeds,coriander seeds,cumin seeds,curry leaves.to this add tamarind,garlic cloves,salt and grind again.lastly add bittergourd and grind.adjust the salt if necessary

MY CLICKS

POPCORN KARAPPODI

required:oil-3 tsp,plain popcorn-50 g,tamarind-marble size,curry leaves-4 sprigs,coriander seeds-2 tsp,chanadal-2 tsp,uraddal-2 tsp,dry red chillies-14,cumin seeds-1 tsp,salt-according to taste,garlic cloves-7 or 8
method
dry roast the red chillies until they change colour and remove to a plate.add the oil to a pan and fry chanadal,coriander seeds,uraddal,cumin seeds until they change colour.also fry the curry leaves.grind chanadal,coriander seeds,uraddal,cumin seeds,curry leaves together with red chillies,salt,garlic cloves.wash and heat the tamarind until dry.now put the tamarind in the same jar and grind.lastly add popcorn and grind to a smooth pd.adjust the salt.

MY CLICKS

VAMAKU PACHADI

required:oil-4 tsp,chanadal-3 tsp,coriander seeds-1&1/2 tsp,cumin seeds-1 tsp,dry red chillies-20,fry vamaku-150 g, tamarind-1&1/2 marbles size,salt-according to taste,tomato-1 medium,garlic cloves-3,salt-according to taste,turmeric pd-1 pinch.
for tempering:oil-2 tsp,mustard seeds-1/2 tsp,uraddal-1 tsp,curry leaves-1 sprig.
method
add a tsp of oil to the pan and fry the dry red chillies.remove them to a plate.also fry the chanadal in the same pan until they turn golden.add the remaining oil to the pan and fry the coriander seeds.remove them to a plate.now add the chopped tomato to the pan and when the oil appears on surface add the leaves to the same pan.fry on medium flame until the leaves slighly change colour.grind coriander seeds,turmeric pd,fried leaves along with tomato,dry red chillies,garlic cloves,salt,cumin seeds,tamarind,chanadal into a smooth paste.instead of these leaves celery can be replaced
prepare the tempering and add to the chutney

MY CLICKS

BOTTLEGOURD WITH DRY PRAWNS

MY CLICKS

required:bottlegourd-1 kg peeled and diced,green chillies-2 slit,red chilli pd-1 tsp,ginger&garlic paste-1/2 tsp,curry leaves-2 sprigs,oil-1&1/2 tbsp,dried prawns-1/2 cup,mustard seeds-1/2 tsp,cumin seeds-1 tsp,turmeric pd-1/4 th tsp,salt-according to taste,water-1/2 th cup to 3/4 th cup depending on the freshness of the bottlegourd

method

wash the cleaned dry prawns nicely and let them soak in water for 30 min.heat the oil in a pressure cooker.pop the mustards and tip in the cumin seeds.add the onions and green chillies.when the onions are light brown in colour add the ginger&garlic paste and fry for a min.later add the dry prawns and fry for another min.tip in the bottlegourd,turmeric pd,salt,red chilli pd,water and close the lid.after a whistle turn off the stove and let the pressure go down.open the lid and if it is very watery turn on the stove to reduce and then adjust the salt.

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.

MY CLICKS

GONGURA OR SORREL LEAVES WITH DRIED PRAWNS

MY CLICKS

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.

MY CLICKS

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.

MY CLICKS

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

MY CLICKS

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

MY CLICKS

CABBAGE AND GREEN PEAS FRY

MY CLICKS

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

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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

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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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