PALAK KICHDI

required:baby spinach leaves-5 handfuls,rice-1 cup,moongdal-1/2 cup,oil-1/2 tbsp,ghee-2 tbsp,cinnamon-1 small piece,cardamom-1,cloves-2,dry red chillies-3 broken,cumin seeds-1/2 tsp,onion-1 small finely chopped,tomato-1 medium finely chopped,curry leaves-1 sprig,turmeric pd-1/4 th tsp,salt-according to taste,red chilli pd-1 tsp,ginger&garlic paste-1 tsp,garam masala pd-1/2 tsp,water- 4+3 cups

method

grind the spinach leaves with little water.cook the rice, dal,salt,turmeric pd together in a pressure cooker with 4 cups of water for 2 whistles.when the pressure comes down add the pureed spinach and remaining water to the dal mixture and cook until the raw smell of the spinach disappears.take a pan and heat it up with oil,ghee.tip in cinnamon,cardamom,cloves,dry red chillies,cumin seeds one after the other.when they slightly change colour add onion and fry until light brown.tip in ginger&garlic paste and fry.next add the tomatoes,curry leaves,red chilli pd,garam masala and wait until the oil appears on the surface.add this tempering to the kichdi and mix well

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BANANA SPLIT GREEK YOGHURT BOWL

required:canned mangoes with syrup-few pieces,strawberries-4 diced,banana-1 split,walnuts broken or chopped-few,sliced almonds-to sprinkle,greek yoghurt-3 tbsp

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method
put the greek yoghurt in a bowl and top it with all the above ingredients

PANEER WITH MIXED VEGETABLES

required:paneer-250 g,cauliflower florets-250 g,beans-250 g,carrots-250 g,coriander pd-2 tsp,red chilli pd-1 tsp,onion-1 medium finely chopped,cumin seeds-1/4 th tsp,oil-1 tbsp,salt-according to taste,turmeric pd-2 pinches
method
dice the paneer,carrots and beans.tear the florets and keep seperately.take a pan and heat up the oil.fry the onions along with cumin seeds.after the onions are light golden add the carrots,coriander pd and cover.after the carrots become little soft add the cauliflower,paneer,beans along with red chilli pd,salt and cover until they are cooked but not mushy.serve with roti.

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OMELETTE WITH BASIL AND PARMESAN

required:eggs-2,salt-according to taste,black pepper pd-1/2 tsp,parmesan cheese- little,sun dried tomato-2 pieces,basil-few leaves,oil-2 tsp
method
beat the eggs in a bowl with salt and pepper.heat the oil a pan and pour the egg mixture.top it with basil leaves,sun dried tomatoes and sprinkle cheese on top.after it's cooked underneath fold and flip to cook on the other side also.

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CHILLI CHICKEN BALLS

required:chicken boneless kheema-450 g,green chillies-4 or 5 finely chopped,lemon-1,garlic chopped-3 cloves,cornflour-to coat,bread crumbs-2 tsp,salt-according to taste,ginger-1 small piece chopped fine,coriander-finely chopped
method
mix the kheema,green chillies,garlic,ginger,coriander leaves,salt and lemon juice together.keep the vessel aside for 15 min.try and make tight balls squeezing out any moisture from the mixture.heat the oil in a low flame.roll these balls in cornflour until they are coated on all sides.drop few balls before the oil becomes very hot.once in oil handle them with care and slowly move them.if fried on a high heat they tend to break apart.when they are half fried remove them from oil and fry them again until golden

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JONNAPINDI KARAPPUSA

required:jonnapindi or sorghum flour-1 glass,chickpea flour-2 glasses,red chilli pd-2 or 3 tsp,salt-according to taste,butter-small lemon size,carom seeds or ajwain-2 handfuls,water-to make dough
oil-to deep fry
method
pass both the flours through a sieve and mix with red chilli pd,butter,salt,carom seeds.add enough water to make a soft ,sticky dough.put this dough in a design press and press into the hot oil while moving the press in a circular motion.if the dough is not easily coming of the press add more water to the dough.the design press should not be held high above the hot oil.fry on both the sides.this should be flipped carefully.this procedure has to be done in a big frying pan because there are chances of the oil spilling out when dough is put in the oil.when it's golden on both
sides remove with a slotted spoon and store in an airtight container.

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CHICKEN AND THOTAKURA[AMARANTHUS] FRY

required:thotakura-1 big bunch,mustard seeds-1/4 tsp,green chillies-3 slit,onion-2 medium finely chopped,garlic cloves-2 chopped,
oil-2 tbsp,cloves-3,green cardamom-2,cinnamon-1" piece,ginger&garlic paste-4 tsp,red chilli pd-1 to 1&1/2 tsp,salt-according to taste,chicken-1 kg,turmeric pd-1/4 th tsp,garam masala pd-1 tsp
method
trim the ends of the leafy vegetable and wash nicely.chop the leaves along with the stems.heat little oil and pop the mustards.tip in garlic and when the garlic changes colour add 1/4 th of the onions,green chillies and fry until the onions are soft.tip in salt and a pinch of turmeric pd along with the leaves.wait until the leaves wilt and turn off.in another pan heat the oil and add cloves,cinnamon,cardamom and then onions,salt.tip in the remaining turmeric pd.when the onions are fried, tip in ginger&garlic paste and fry till the raw smell disappears.now add the chicken,red chilli pd
and cover for sometime.open the lid after 3 min and fry the chicken.lastly add garam masala pd and also the leafy vegetable.mix well and turn off.

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CHICKEN QUESADILLAS

required:whole grain tortillas-3 or 4,mexican blend grated cheese or processed cheese-6 or 7 handfuls,chicken tender breast-diced into small even pieces-1 lb or approximately 1/2 kg,butter-little,taco seasoning-1 tsp,red chilli pd-1/2 tsp,oil-2 tsp,salt-if required

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method
heat a pan with butter and oil.when the oil is hot add the chicken and fry until brown spots appear and the chicken is cooked.sprinkle red chilli pd and taco seasoning while the chicken is frying.if necessary add a pinch of salt because cheese and taco seasoning also have salt.take a tortilla or a phulka and heat it up lightly with little butter.now turn to the other side and on one half sprinkle cheese and arrange the fried chicken pieces on top of the cheese.top the chicken with the cheese again and fold.press it down lightly and fry on both sides.cut into wedges and serve.

WHITE RADISH AND MOONGDAL FRY

required:radish-2 medium size grated,salt-according to taste,garlic chilli pd-1 tsp,yellow moongdal-1/2 cup,oil-1 tbsp,mustard seeds-1/2 tsp,uraddal-1 tsp,curry leaves-1 sprig,turmeric pd-2 pinches
method
soak the moongdal for 10 min and cook immersed in water until soft.drain the water and keep the dal aside.dal should not be mushy.take a pan and add oil to this.pop the mustards and add uraddal,curry leaves.when the uraddal is golden in colour tip in the grated radish and stir fry for a min.now add the cooked moongdal and mix well.add salt and garlic chilli pd when the raw smell of the radish disappears and turn off.

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BHINDI MASALA

required:oil-2 tbsp,cumin seeds-1/2 tsp,onion-1 big finely chopped or ground,tomatoes-3/4 th kg,turmeric pd-less than 1/4 th tsp,grated ginger or ginger&garlic paste-1/4 th tsp,salt-according to taste,red chilli pd-1&1/4 th tsp,bhindi or ladies finger-1/4 th kg
method
fry the bhindi in little oil and remove to a plate.sprinkle little salt on the bhindi.in the same pan pour the remaining oil and fry the cumin seeds,onion with turmeric pd and little salt until nicely golden.tip in the ginger&garlic paste and fry until the raw smell is gone.add the tomatoes,red chilli pd and cook covered until oil appears on the surface.this cooked paste can be used for other purposes also.seperate a little of this mix to a bowl and toss the bhindi in the remaining mixture
for a min.serve with rice or roti

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TOMATO DOSA

required:dosa batter,tomato paste
method
prepare the tomato paste following the above recipe[bhendi masala].spread this paste on the dosa or mix this paste with the dosa batter and prepare the dosa.fry until crisp on the bottom by adding oil.

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DOSA

required:uraddal-1 cup,idli rice or boiled rice-2 cups,sonamasoori rice-1 cup,methi seeds or fenugreek seeds-less than 1/4 th tsp,water-to grind,oil-to fry,salt-according to taste
method
wash and soak the dal in water along with methi seeds.in a seperate vessel soak the rice in water,after washing nicely.after 4-5 hours grind the dal in a wet grinder or mixie by adding water little by little until smooth but thick paste is formed.remove this to a vessel and grind the rice in the same jar by adding water again.wait until the texture will be slightly coarse.the consistency will be thin.mix both ground rice, dal paste,salt and leave to ferment for 5 hours or overnight.when its fermented the batter rises and bubbles are formed on the surface.this batter can be frozen without fermenting and whenever required it should be thawed and fermented overnight to use.this frozen batter has to be used within 15 days.
before preparing the dosa add salt and water as required to the batter.the batter should not be very thick or runny.heat the dosa pan and rub it all over with a small piece of onion.pour a ladle of this batter in the middle of the tawa and evenly spread the batter from inside to the outside in a quick circular motion.pour a tsp of oil around the dosa and also fewdrops in the middle for it to become crisp and wait for it become golden.

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BANANA OOTAPPAM

required:dosa batter-2 ladles,banana-1 large,salt-according to taste,walnuts chopped-optional,sugar-1 tsp,ghee or oil-to fry
method
mash the banana and mix with dosa batter.add salt and sugar to this.this mixture should be slightly thicker in consistency than the dosa batter.pour this on a heated pan and do not spread.add the chopped walnuts on top.pour little oil around the oothappam and when it's golden on the bottom
flip it over and pour few drops of oil again.when it's cooked on both sides remove to a plate.serve with grated jaggery

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BOTTLEGOURD AND DRUMSTICK PULUSU

required:bottlegourd-3/4 kg diced into medium sized cubes,red chilli pd-1 tsp,salt-according to taste,drumsticks-2 cut into 2" pieces,tamarind paste-2 tsp,grated jaggery-4 tsp,water-2 cups,cooked plain toordal-1 tbsp,tomato-1 big diced
for tempering:oil-1/2 tbsp,mustard seeds-1 tsp,cumin seeds-1 tsp,curry leaves- 2 sprigs
method
put the bottlegourd in a pressure cooker along with red chilli pd,salt,drumsticks,water,toordal,tomato and cook for a whistle.open and add tamarind paste,grated jaggery and cook for little while.prepare the tempering and add to this

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UGADI PACHADI

required:green raw mango-1 medium,black pepper pd-1/2 tsp,tamarind paste-4 tsp,bananas-4,neem petals-4 tsp,grated jaggery-2 cups,water-2 cups
method
peel and cut the mango into small pieces while discarding the seed inside.soak the grated jaggery in water and strain.mash the bananas in a vessel.add pepper pd,tamarind paste,jaggery water,mango pieces,neem flower petals into the same vessel and mix well.

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NIMMAKARAM OR INSTANT LEMON PICKLE

required:cumin seeds-2 tsp,salt-3 tsp,red chilli pd-5 heaped spoons,garlic cloves[big]-12,lemon juice-8 medium size,turmeric pd-2 pinches.onion chopped finely-1/2 big
tempering:dry red chilli broken-1,mustards-1/2 tsp,curry leaves-1 sprig,uraddal-1 tsp,oil-2 tbsp.
method
nicely wash and wipe the lemons dry.squeeze the lemon juice and keep.grind cumin seeds,salt,red chilli pd,garlic cloves,turmeric pd in a mixer.add lime juice to this and grind again.add onions to this mixture.prepare the tempering and add to this

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MYSORE PAK

required:water-1cup,granuled sugar-2,besan or chickpea flour-1cup,ghee-1&1/2 cups or clarified butter
method
dry roast the chickpea flour for 2 min a pan and remove to a plate.apply ghee to another  plate and keep it ready. take a thick bottommed pan or a pressure pan and heat the water along with sugar until bubbles form.mix with a ladle and keep lifting the ladle to check the water flow. wait until the water drips drop by drop and then tip in the roasted flour little by little and mix continuously. also keep the vessel containing ghee on the other burner and heat it on low flame.start pouring this ghee into the mysore pak mixture little by little while mixing vigorously on medium flame so that the flour doesn't burn.the whole process takes about 10 min after adding the chickpea flour to the pan.now pour this mixture directly onto the greased plate and do not spread with the ladle.immediately cut into pieces with a greased knife.if this mixture appears soft then wait for sometime before cutting.

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CAULIFLOWER PICKLE

required:red chilli pd-6 heaped tsp,salt-4 heaped tsp,lemons-8 medium size,garlic bulbs-2,cauliflower-1 big head,turmeric pd-1/2  tsp,mustard seeds-1 tsp,methi seeds-2 tsp,
for tempering:dry red chillies-2,mustard seeds-2 tsp,uraddal-2 tsp,chanadal-3 tsp,curry leaves-3 sprigs,garlic crushed,oil-1/4 th kg
method
peel the garlic and crush them coarsely.dry roast the methi seeds until nice aroma comes and put them in a coffee grinder along with the mustard seeds to make a smooth pd.wash the florets after tearing them into even sized pieces and leave them overnight to dry in a colander.next day put them in a clean vessel and make sure that the florets are not wet. dab the bottom pieces with a tissue if necessary.add red chilli pd,salt,three fourths of crushed garlic,turmeric pd,ground pd to the florets.pour the lemon juice also and mix well.prepare the tempering and pour into the pickle when warm.
for the tempering, heat the oil in a small pan and add dry red chillies,mustards .when the mustards start to pop, tip in uraddal,chanadal,curry leaves,remaining garlic and turn off when the dal turns golden.wait until warm to add to the pickle.

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BENDAKAYI PULUSU

required:ladies finger or bendakayalu-1/2 kg,onion-1 big sliced thin and halved,red chilli pd-1 tsp,tamarind paste-3 tsp,jaggery grated or sugar-according to taste,salt-according to taste,turmeric pd-1/4 th tsp,water-approx 5 to 6 cups 
for tempering:oil- 4 tsp,garlic clove-1,mustard seeds-1 tsp,cumin seeds-1 tsp,curry leaves-1 sprig
method
make small pieces of ladies finger and put them in a pressure cooker.also add onions,red chilli pd,tamarind paste,salt,turmeric pd,water and cook covered for sometime on medium until the ladies finger is soft or cook for a whistle on high flame.open the lid and add tamarind paste,sugar and cook for a min.prepare the tempering.fry the crushed garlic in oil along with mustard seeds.when they change colour; tip in cumin seeds,curry leaves.when they too change colour pour the tempering into the pan.

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CORIANDER &MINT CHUTNEY

required:coriander-3 bunches,mint-3 small bunches,green chillies-10,cumin seeds-1 tsp,garlic cloves-5,tomatoes-3 medium ripe diced,oil-1&1/2 tbsp,salt-according to taste,turmeric pd-a pinch,tamarind paste-2 or 3 tsp
method
pan fry the green chillies with little oil while keeping them covered.after they change colour remove to a mixie. fry the tomatoes in the remaining oil.when they reduce, tip in the leaves into the same pan and fry until they are soft.first grind the green chillies with cumin seeds,garlic cloves,salt,turmeric pd,tamarind paste.now add the tomato and leaves mixture to the jar and grind to a smooth paste.adjust the salt if necessary.serve with rice or spread on a chapathi

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GARAM MASALA POWDER

required:coriander seeds-1 cup,cinnamon-2" pieces-4 and less than 1/2" wide,green cardamom-1/2 tsp,black peppercorns-1 tsp,cloves-1 heaped tsp
method
slightly heat them up in a pan and when the smell emanates turn off.grind in a coffee grinder until smooth

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PONGADALU OR PUNUGULU

required:idli batter-4 ladles,maida-1 tbsp,cabbage-finely chopped-a handful,green chilli-1 or 2 finely chopped,onion-2 tsp finely chopped,cumin seeds-1/2 tsp,salt-according to taste

method

mix all the above ingredients and make pongadalu in a aebleskiver pan with little oil.

SPINACH CHUTNEY

required:green chillies-2,turmeric pd-1 pinch,baby spinach leaves -4 handfuls,garlic cloves-2,tamarind paste-1 tsp,red chillies-10,oil-3 tsp,cumin seeds-1/2 tsp,uraddal-1 tsp,coriander seeds-1 tsp,salt-according to taste
for tempering:oil-3 tsp,mustard seeds-1/2 tsp,uradal-1 tsp,curry leaves-1 sprig
method
take a pan and heat it up with a spoon of oil and fry the split green chillies.when they change colour add dry red chillies to the same pan and fry until the colour becomes slighly dark.remove and put the chillies in a mixie jar.later fry uraddal,coriander seeds together in the same pan.when they turn golden remove and put them in the same jar.now grind these ingredients with garlic,cumin seeds,turmeric pd.
heat the remaining oil and fry the washed spinach leaves until they wilt.put the leaves along with tamarind paste,salt into the same jar and grind to a smooth paste
prepare a tempering with the above ingredients and serve with rice

CHANADAL AND ASPARAGUS CURRY

required:oil-1tbsp,mustard seeds-1/2 tsp,cumin seeds-1/2 tsp,onion-finely chopped and handful,chandal-1/2 cup,asparagus-1 bunch,red chilli pd-1 tsp,ginger&garlic paste-1/2 tsp,salt-according to taste,curry leaves-1 sprig,turmeric pd-1/4 th tsp,water-1 cup
method
soak the chanadal for one hour.wash the asparagus.keep the bud side intact and on the other side snap holding the end.disard what ever piece seperates and cut them into small pieces.take a pressure cooker and add oil.when oil heats up, tip in mustards,cumin seeds.when the mustards pop add onion,turmeric pd and fry until the onion is light golden.add the asparagus,chandal and fry for few seconds.tip in salt,red chilli pd.add water and presuure cook for one whistle.serve with rice

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COUSCOUS UPMA

required:oil-1 tbsp,mustard seeds-1/2 tsp,uraddal-1 tbsp,chanadal-1 tbsp,onion-sliced thin-1 small,green chillies-4,curry leaves-1 sprig,salt-according to taste,water-5 cups,couscous-4 cups,frozen mixed vegetables[beans,carrots,corn,green peas]1/2 cup,ginger-1" piece finely chopped

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method
prepare a tempering with oil,mustard seeds,uraddal,chanadal,curry leaves in a pan.after they change colour;tip in onion,green chillies,ginger.after a few seconds add the thawed vegetables and fry. pour the water into the pan.when the water comes to the boil add salt,couscous,turn off and cover for 2 min.

BROAD BEANS WITH TOMATO CURRY

required:oil-1 tbsp,mustard seeds-1/2 tsp,curry leaves-1 sprig,onion-a handful finely chopped,turmeric pd-1/4 th tsp,broad beans-3 handfuls trimmed on the ends and peeled on the sides,tomatoes-2 handfuls finely chopped[sour variety],red chilli pd-3/4 th tsp,salt-according to taste,water-1 -1&1/2 cups for cooking
method
take a pan and heat the oil.tip in mustard seeds and when they pop add the curry leaves,onions,turmeric pd and fry until the onions are light golden in colour.tip in the beans and fry for a min. then add the tomatoes,salt and red chilli pd and mix well.pour the water and cook covered 
until the beans are soft.

SPINACH PASTA

required:butter-1 tbsp,garlic cloves-5 finely chopped,maida-1 tbsp,spinach leaves-3 handfuls,tri colour pasta-300 g,milk-1&1/2 cups,grated parmesan cheese-1 tbsp,salt-according to taste,white pepper-2 tsp
method
blanch the spinach in hot water.drain and run cold water on the leaves.grind spinach to a smooth paste.cook the pasta with a spoon of olive oil and salt while following other instructions on the pack.
take a pan and heat butter.when the butter melts tip in garlic and fry them a little.do not let the garlic turn golden.now add the maida and fry for few seconds until the raw smell goes away.maida should not change colour or burn.pour the milk and mix well without any lumps.add the spinach paste and mix again.after a min tip in the boiled pasta and toss.lastly add the parmesan cheese,salt and pepper.

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CHIKKUDU BAJJI OR BROAD BEAN FRITTERS

required:chickpea flour-2 cups,riceflour-1 tbsp,green chillies-3,ginger-small piece,water- to make a batter,oil-to deep fry,salt-according to taste,soda bicarb-2 pinches

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method
take even sized beans.take the beans and trim the ends and also remove the threads on the sides.grind green chiliies and ginger in a small mixer jar.mix chickpea flour,riceflour,ground paste,cumin seeds,water,salt to make a batter.this batter should not be very runny or very thick.dip the beans in this and put them in hot oil.

RICEFLOUR PAKODA

required:riceflour-2 cups,cumin seeds-1 tsp,ginger-1" piece grated,green chillies-6 finely chopped,salt-according to taste,salted or unsalted butter-1 tbsp[not melted],water-enough to make like chapathi dough,onion-1&1/2 big size thinly sliced,coriander-few leaves chopped,oil-to deep fry
method
mix onions with cumin seeds,ginger,green chillies,butter,coriander leaves well.add riceflour to this and mix with water to make this like a loose chapathi dough.adjust the salt and deep fry in hot oil.

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CHETTINADU PRAWN CURRY

required:oil-1&1/2 tbsp,cinnamon-1" piece,cloves-3,star anise-1,curry leaves-1 sprig,onion-1 big finely chopped,ginger&garlic paste-1/2 tbsp,turmeric pd-1/4 th tsp,tomato-1 big diced,prawns-1 lb or 1/2 kg,salt-according to taste,water-2 cups,red chilli pd-1 tsp,coriander-few leaves chopped

for chettinadu masala:coconut-1 tbsp,khuskhus-1 tsp,roasted chanadal-2 tsp,cashews-2,garlic cloves-9,saunf-1 heaped tsp,cumin seeds-1 heaped tsp,small onions or small onions-7,pepper corns-2 heaped tsp,coriander seeds-1 heaped tsp

method
for preparing the paste:take little oil in a pan and fry peppercorns,cumin seeds,saunf,coriander seeds,garlic,onion,cashews,khus khus,chanadal,coconut one after the other until they slightly change colour.grind to a smooth paste.
for curry:take a pan and heat the oil.tip in cinnamon,cloves,star anise,curry leaves,onion one after the 
other and fry until the onion is light golden in colour.tip in turmeric pd,ginger&garlic paste and fry until the raw smell is gone.add the tomato and fry for a min.add the prawns,salt,red chilli pd and mix well.after a min add water,prepared paste  and cook covered on a medium to high flame until the oil appears on the surface.sprinkle some coriander.

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ALOO CAPSICUM

required:potato-1/2 kg,capsicum or green bell pepper-1 big diced,garlic chilli pd-1 tsp,salt-according to taste,ginger-2 tsp finely chopped,mustard seeds-1 tsp,uraddal-1 tsp,curry leaves-1 sprig,turmeric pd-14 th tsp,oil-1&1/2 tbsp
method
boil the poatoes in a pressure cooker for a whistle.drain them when the pressure goes down.peel and crumble them while warm.heat a pan with oil and tip in mustard seeds.when they pop; tip in uraddal,curry leaves.when the dal changes colour add ginger,turmeric pd.add the boiled potatoes when the raw smell of ginger is gone.fry for sometime on a medium or high flame until the potatoes are light golden.now add capsicum and mix well.when the capsicum still green;tip in salt,garlic chilli pd.mix well and turn off.

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PANEER AND JALAPENO PAKODA

required:paneer-100g,salt-according to taste,pickled jalapeno slices-few,chickpea flour-1&1/2 cups,salt-according to taste,soda bicarb-2 pinches,riceflour-1/2 tbsp,red chilli pd-1/2 tsp,water-for batter,oil-to deep fry
method
dice the paneer in such a way as to sandwich the jalepeno slices in between.prepare a thick batter with chickpea flour,riceflour,salt,soda bicarb,red chilli pd and water.prepare the paneer sandwiches and keep them ready.put a tooth pick through them.dip these paneer sandwiches in batter and carefully drop them in oil along with batter.deep fry the pakoda's along with the toothpicks.

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EGG BONDA

required:chickpea flour-2 cups,riceflour-1 tbsp,salt-according to taste,red chilli pd-1/4 th tsp,ginger-a small piece,green chillies-2,soda bicarb-2 pinches,eggs-boiled-4 and halved,water-for batter,oil-to deep fry
method
grind green chillies along with ginger.mix chickpea flour,riceflour,soda,salt,red chilli pd,ginger&chilli paste,water to make a thick batter.dip the eggs in this batter and deep fry in hot oil.

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CASSAVA OR YUCCA ROOT OR KARRA PENDALUM FRIES

required:cassava-1 cut into fries,water-to boil,oil-to deep fry,salt-2 pinches,red chilli pd-3 pinches
method
use a big knife to cut the cassava into fries because the root is little tough.remove  brown colour thread like thing in the middle if any from the center.
when the water comes to rolling boil put the fries and boil for 8 min.drain and wipe them with tissues and heat up the oil.deep fry these fries until golden in colour.toss them with salt and chilli pd.

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CURRIED PANEER PUFF

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required:turmeric pd-1 pinch,salt-according to taste,onion-3 handful finely chopped,green chillies-2 finely chopped,oil-3 tsp,curry leaves-few finely chopped,g&g paste-a pinch,coriander pd-1 tsp,paneer-1 handful

method
thaw the puff pastry sheet to room temperature.cut into squares and roll these squares slightly.if required sprinkle some plain flour for dusting.put the filling in the centre with a spoon and apply little water on the edges.fold them and press the edges nicely so that the filling doesn't come out.if the puff pastry sheets turn very soft during this process put these prepared puffs on a tray and put them in the friz for 10 min.preheat the oven at 400 degrees and later place these trays in the middle rack for 15-20 min
for filling:
if the paneer is store bought and not very soft soak the paneer in hot water for 10 min.heat the oil and fry the onions,green chilli along with turmeric pd,salt,curry leaves.when the onion is soft, tip in the ginger&garlic paste and fry until the raw smell disappears.turn off and add crumbled paneer to this.

SCRAMBLED EGG WITH CARROT

required:oil-1 tbsp,onion-1 medium finely chopped,green chillies-2 slit,cumin seeds-1/2 tsp,ginger&garlic paste-little less than1/4 th tsp,turmeric pd-2 pinches,curry leaves-few,carrot diced-2 handfuls,eggs-4,salt-according to taste,coriander pd-1/2 tsp,garlic chilli pd-1 tsp
method
fry the onions,green chillies,cumin seeds,curry leaves,turmeric pd,salt in heated oil until the onion sweats.tip in the ginger&garlic paste and after a min, tip in the carrot along with coriander pd and fry until the carrot is soft.add the eggs and let them set.mix well.lastly adjust the salt and add the garlic chilli pd.

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AVACADO SMOOTHIE

required:black or green grapes-3 handfuls,ripe pear-1,banana-1,ripe avacado-1,cinnamon pd-a pinch,honey-if required
method
peel the acacado and cut into chunks.put it in a blender along with pear,banana,grapes,cinnamon pd and blend till smooth.add honey if required.

MUSHROOM AND BARLEY SOUP

required:ginger-1small piece finely chopped,onion-finely chopped-1 tbsp,mushrooms-226g cleaned and quartered,barley-1/2 cup,coriander-finely chopped,chicken stock cubes-2,black pepper pd,lemon juice-few drops,water-3 cups,oil-2 tsp,salt-if required,water-3 cups-3&1/2 cups
method
cook the barley and keep.heat a pan and fry the onion and ginger.tip in the mushrooms when the onion sweats.fry the mushroom on high flame and when half done add the water and stock cubes.when the stock cubes dissolve add the barley and mix well.lastly add the lemon juice and coriander

MY CLICKS

CHICKEN KHEEMA WITH POTATOES AND PEAS

required:potato-1 diced into medium pieces,cardamom-1,cloves-2,cinnamon-1" piece,onion-3/4 th big finely chopped,red chilli pd-1 heaped tsp,garam masala-1 heaped tsp,frozen green peas-2 handfuls,turmeric pd-1/4 th tsp,chicken kheema-1lb or 453 g,oil-2 tbsp,coriander-little finely chopped,water-1 cup,ginger&garlic paste-1 tbsp,green chillies-3
method
heat the oil in a non stick pan and tip in the cloves,cardamom,cinnamon.tip in the onions,turmeric pd,pinch salt,green chillies as well and fry until the onions are light golden in colour.tip in the ginger&garlic paste.fry for a min continuously then add the kheema.when the kheema turns white in colour,add the red chilli pd,water.after a min break down the lumps and add the potatoes,salt.cover and cook.when the potatoes are half cooked tip in the thawed green peas and cook for more time covered.lastly add the garam masala pd and coriander and mix well.turn off when the oil seperates .this can be done with the mutton kheema also but the meat needs to be cooked for longer time before adding the potatoes.

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BEETROOT RAITHA OR CHUTNEY

required:1 medium size beetroot grated,4 tbsp of greek yoghurt or thick curd,ginger-small piece,salt-according to taste,green chillies-2,grated coconut[optional]
tempering:oil,dry red chilli-1 broken,mustard seeds-1/2 tsp,uraddal-1 tsp,hing or asafoetida-little,curry leaves-little
method
add salt,curd to the beetroot.grind green chillies and ginger in a small mixie jar and also mix with beetroot.grated coconut can be added to the beetroot.prepare the tempering with the above ingredients and add to the chutney

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BARLEY

required:pearl barley-1 cup,water-2 cups.
method
dry roast the barley in a pressure cooker and wash nicely.drain and soak for 2 hours with water.cook for 4 whistles.simmer for sometime if any water is left.this can be used as a substitute for rice.

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MUG CAKE

required:1/4 th cup all purpose flour or maida,2 tbsp unsweetened cocoa pd,1/4 th tsp baking pd,2 tbsp granulated sugar,1/8 th tsp salt,1/4 th cup+1 tbsp milk,1/2 tbsp vegetable oil,1 tbsp nutella
method
mix maida,sugar,salt,cocoa pd,baking pd well.then add the oil and milk to the dry mix and beat well to have a smooth batter.pour this into a coffee mug and drop the nutella in the middle.microwave for 
1min 30 sec.this makes only one mug,so multiply the ingredients to make more mugs.

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SPINACH AND EGG FRY

required:baby spinach leaves-3 handfuls,eggs-5,salt-according to taste,garlic chilli pd-1 tsp,cumin seeds-1/2 tsp,green chillies-2 slit and halved,turmeric pd-2 pinches,ginger&garlic paste-1/4 th tsp,oil-1 tbsp,onion-1/2 big finely chopped
method
heat the oil in a pan and tip in cumin seeds,onion,green chillies,turmeric pd,salt and fry until the onion is slightly brown.add the ginger&garlic paste and saute until the raw smell disappears.tip in the spinach and when it slightly changes colour ,add the eggs.fry until the egg seperates and then tip in the chilli pd at last

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SORAKAYI OR BOTTLEGOURD HALWA

required:bottlegourd peeled and grated-2 cups,sugar-1 tbsp,ghee or clarified butter-1 tbsp,cashews-few,kissmiss-few,milk-1 cup
method
in a non stick pan,fry the cashews and kissmiss in little ghee and remove to a plate.pour the remaining ghee and put the grated bottlegourd immediately into it before the vegetable changes colour.hold the top portion of the bottlegourd to easily grate.fry on medium flame until the water evaporates from the vegetable.next add the milk and mix well.keep stirring so that the milk doesn't burn.when the milk evaporates add the sugar,fried cashews and kissmiss.first the sugar will melt and later the mixture will be slightly firm and also creamy. turn off.

MY CLICKS

MINAPA ROTTI OR URADDAL PANCAKE

MY CLICKS

required:uraddal-1&1/2 cups,rice rawa-1&1/2 cups(store bought),salt-according to taste,water-for batter,oil-2 tbsp for each rotti

method

soak the uraddal for 5 hours.later grind the dal in a wet grinder with little water.while grinding the uraddal just sprinkle enough water to wet the rawa and keep aside.the batter in the grinder should be smooth and fluffy but not light.it should be of the consistency of vada batter.keep adding little by little water to achieve this consistency.later mix the rawa and uraddal batter and immediately make the rotti.it's best if made in a seasoned iron kadai with a lid.heat the oil and spread the batter to make a thick pancake and cover.lift and check the bottom of the rotti and when golden brown, turn to fry on the other side also while keeping it covered
batter can be stored for a day in the refrigerator and used without being fermented.
the rice rawa can also be made at home.wash the rice and spread on a towel until completely dry.grind this into coarse rawa[should be as coarse as wheat or godhuma rawa].if the rawa is made at home then add 1&1/2 cups of rawa for 1 cup of uraddal.this rawa can be dried in the sun and stored for further use.alternately fry the rawa in a pan until warm and then store after it cools down.

JONNA OR SORGHUM FLOUR DOSA

required:uradal-1 cup,methi or fenugreek seeds-1/2 tsp,sorghum flour-3 cups or 2 cups,salt-according to taste,oil-1 tsp for each dosa,water-to make batter
method
wash and soak the uraddal along with methi seeds for 5-6 hours in water.grind to a smooth paste with enough water and mix with the sorghum flour,salt without any lumps.leave the batter to rest for 7-8 hours or until nicely fermented.make dosas on a non stick pan with oil

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DAHI IDLI

required:turmeric pd-1 pinch,curry leaves-few,oil-2 tsp,mustard seeds-little,cumin seeds-,sev or karappusa or sev-to sprinkle,salt-1 pinch,idl's-3
method
prepare the idli's as usual.arrange them on a plate.beat the curd well and add salt,turmeric pd to it.prepare a tempering with oil,mustard seeds,cumin seeds and curry leaves.add the tempering to the curd after the oil is warm.pour this curd on top of the idli's.sprinkle with sev on top

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PEANUT CURRY

required:peanuts-2 cups,salt-according to taste,tomato-1 pureed,onion-1 /2 big  finely chopped,ginger&garlic paste-less than 1/4 th tsp,oil-1 tbsp,coriander-few leaves chopped,water-for soaking,pavbhaji masala-1 tsp,red chilli pd-1/2 tsp
method
soak the peanuts for about 10-12 hours in water.drain and cook them in a pressure cooker with 1/4 th cup water for 3 whistles.add little less than 1/4 th tsp of salt while boiling the peanuts.take a pan and heat the oil.tip in cumin seeds,onion and fry until the onion is light brown in colour. add the ginger&garlic paste.after a min add the tomato puree and fry until the oil seperates.tip in the pavbhaji masala and also red chilli pd.add 2 cups of water to the pan and also groundnuts.cook until gravy consistency and serve with roti

IDLI UPMA

required:curry leaves-1 sprig,ginger-small piece-finely chopped, oil-1/4 tbsp,mustard seeds-very few,chanadal-little,uraddal-little,onion-small size and finely sliced,salt-according to taste,homemade curry leaf pd-1/2 tsp,idli's-5 medium sized,green chilli-1 small finely chopped,turmeric pd-1 pinch
method
mash the idli's.prepare a tempering with oil,mustard seeds,uraddal,chanadal and curry leaves.now tip in the onion,ginger,green chilli,turmeric pd and fry until until the onion is light brown.add the idli's to the pan and mix well.add salt,curry leaf pd and mix well again.turn off.

MY CLICKS