GUAVA CHUTNEY

required:tamarind paste-1&1/2 tsp,guava-1/2 kg cut into small pieces,coriander seeds-1 tsp,garlic cloves-2,cumin seeds-1/2 tsp,dry red chillies-10,salt-according to taste,
for tempering:oil-1 tbsp,mustard seeds-1/2  tsp,uraddal-1/2 tsp,chanadal-1/2 tsp,curry leaves-few
method
fry the dry red chillies and coriander seeds in very little oil.grind gauva with tamarind paste,garlic cloves,coriander seeds,dry red chillies,cumin pd and salt.prepare the tempering and add to the chutney

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FISH PAKODA

required:chickpea flour-6 or 7 tsp,garam masala-a pinch,lemon juice-1 tsp,steamed and shredded fish-1&1/2 cups without bones,curry leaves-few,coriander pd-2 pinches,red chilli pd-less than 1/2 tsp,cumin pd-2 pinches,ginger&garlic paste-1/8 th tsp,salt-according to taste,turmeric pd-a pinch,oil-to deep fry
method
take any boneless fish fillets and steam them in a idli cooker or a steamer for 4 min until cooked.shred it and and mix with chickpea flour,garam masala,lemon juice,curry leaves,coriander pd,red chilli pd,cumin pd,ginger&garlic paste and shape them.deep fry until golden

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VEGETABLE IDLI

required:onion-1 medium finely chopped,ginger&garlic paste-1 tsp,turmeric pd-2 pinches,carrot-1 big size grated,cabbage-1 small piece grated,red chilli pd-1 tsp,garam masala-1/4 th tsp,curry leaves-few,coriander-chopped,tomato-1 medium finely chopped,idli's-7 nos crushed lightly,oil-1&1/2 tbsp
method
heat the oil and fry the onion,curry leaves,turmeric pd until the onions are light golden.add the ginger&garlic paste and fry until the raw smell disappears.tip in carrot,cabbage and fry for half a min.tip in red chilli pd,tomatoes,garam masala and fry until the tomatoes are slightly cooked.add the idli's,coriander and mix well

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SCRAMBLED FISH

required:fish-1&1/2kg,green chillies[small and spicy variety]-13 if long in size-8,ginger&garlic paste-1&1/2 tbsp,salt-according to taste,black pepper pd-little,onions-3 medium finely chopped,curry leaves-few,turmeric pd-less than 1/2 tsp,garam masala pd-1 tsp,oil-3 tbsp,cloves-2,cardamom-1,cinnamon-1" piece
method
steam the boneless fish fillets in a steamer for 4 min.heat the oil and tip in cloves,cardamom,cinnamon.next add the onions,green chillies,turmeric pd,curry leaves and fry until lightly golden.add the ginger&garlic paste and fry until the raw smell disappears.tip in the steamed fish and fry for sometime.add the black pepper pd,garam masala pd and mix well.this can be stuffed in the dosa and sandwich

MY CLICKS

POHA OR FLATTENED RICE MIX

required:thick poha or flattened rice-1 cup,green chillies-2 finely chopped,lime juice-2 or 3 tsp tsp,tomato-1/2 small finely chopped,shallot-1/4 th of small size finely chopped,roasted peanuts-2 tbsp,store bought mixture-optional,coriander-finely chopped little,salt-according to taste
method
soak the thick poha in water for a min and half until little soft.squeeze out the water from poha and put it into a bowl.to the poha add onion,salt,green chillies,tomato,coriander,peanuts,lemon juice and mix well.top it off with the mixture.

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CARROT AND SWEETPEPPER SANDWICH

required:grated carrot-1/2 medium,green chilli-1 finely chopped,cream cheese-1 tbsp finely chopped,salt-according to taste,sweet peppers[any colour]-2 finely chopped,coriander-finely chopped little,little firm bread or sandwich bread-4 slices ends trimmed
method
put the cream cheese in a bowl and let it soften a little in room temperature.mix carrot,coriander,sweet peppers,green chilli,salt to the cream cheese.take a bread slice and apply this mixture.close with the other slice and cut into desired shapes.this sandwich can be stored in the friz and be eaten cold for a day.

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SABUDANA VADA

required:potatoes-2 medium boiled and mashed,green chillies-4 finely chopped,salt-according to taste,raw peanuts-coarsely ground-3/4 th cup,cumin seeds-1 tsp,tapioca or sabudana-1/2 cup,oil-to deep fry
method
soak the tapioca overnight in water or for 4 hours.drain them nicely and add to the mashed potatoes.add green chillies,salt,peanuts,cumin seeds to the mix and make even sized balls.press them down into thick patties.heat the oil nicely and slowly add the patties.add one after the other and do not move them.wait until the bottom is firm and then turn and fry on both sides.If the oil is not sufficiently hot, the vadas crumble.heat the oil sufficiently before dropping the remaining patties into the oil.

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ALOO BONDA

required:oil-2 tsp,mustard seeds-little,turmeric pd-1/4 th tsp,uradddal-1/2  tsp,potato-2 small boiled and mashed,onion-1&1/2 handfuls chopped,green chillies-5 finely chopped,coriander leaves,mint leaves,curry leaves-few,oil-to deep fry
for batter:chickpea flour-1 cup,riceflour-3 tsp,red chilli pd-1/2 tsp,salt-according to taste,soda-1 pinch,water-to make thick batter
method
heat little oil in a pan and when the mustards starts popping add the uraddal.when the dal is light golden in colour tip in onions,green chillies,turmeric pd,curry leaves and sweat the onions.add the mashed potato,coriander,mint leaves and fry until the mixture is little dry.when this mixture comes to room temperature make even sized balls of this mixture.put the oil in a deep bottomed pan and heat the oil for deep frying.dip the balls in the batter and coat them nicely and slowly drop them one after the other into the oil.remove them with a slotted spoon when golden onto a tissue paper.

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PANEER PAKODA

required:chickpea flour-1/2 cup,riceflour-2 tsp,carom seeds-few,baking soda-a pinch,salt-a pinch,green chutney-1 tbsp[store bought] for stuffing,red chilli pd-3 pinches,oil-to deep fry,paneer-200g,water-for batter
method
make a thick batter with chickpea flour,riceflour,carom seeds,salt,red chilli pd,soda and enough water.cut the paneer into wide pieces and one inch in height.make a pocket in each paneer piece with the help of a knife and apply the green chutney.repeat for all the paneer pieces.dip them in the batter and deep fry.

MY CLICKS

BEANS FRY WITH SESAME AND PEANUTS

required:beans-1/4 th kg,dry roasted peanuts-1 handful,toasted white sesame seeds-1 tbsp,black pepper-3 pinches,salt-according to taste,chopped garlic-3 cloves,oil-1/2 tbsp
method
trim the ends of the beans and cut them diagonally.blanch the beans in hot water for 2 min and then strain.run them under cold water.heat a pan with oil and add garlic. when light golden in colour,tip in beans and stir fry until they change colour slightly.add salt,peanuts,sesame and mix well.

MY CLICKS

PANEER BUTTER MASALA

required:butter-2 tbsp,oil-1/2 tbsp,paneer-200g diced,onion-1 medium finely chopped or ground,tomatoes-3 small[not the sour type] ,cashews-7 soaked in water for 2 hours,cream-1 tbsp optional,kasoori methi-little optional,tomato ketchup-2 tbsp,garam masala-3 pinches,ginger&garlic paste-3/4 th tsp
method
grind the onion.make a small cut under the tomato and blanch the whole tomatoes.making a cut will help to remove the skin easily after blanching.puree them along with cashews to make a smooth paste.add butter to the pan.tip in the paneer pieces and fry on low flame on all the sides until light golden.remove them to a bowl and soak them in water until completely immersed.now add oil and hot; add onion paste,ginger&garlic paste.fry until they slightly change colour and add the tomato puree.cook until the raw smell disappears and the oil comes through.now add the paneer pieces along with water and tomato ketchup.cook covered and add garam masala.

MY CLICKS

MADDUR VADA

required:1 cup-maida,1/2 cup riceflour,sooji or bombay rawa-1/2 cup,ghee-1 tsp,onion-1 medium finely chopped,green chillies-3 fnely chopped,hing-2 pinches,salt-according to taste,coriander-chopped,curry leaves-few chopped,ginger-1 tsp crushed,water-as required,oil-to deep fry
method
mix maida,riceflour,sooji well with ghee.to this add onion,green chillies,hing,salt,coriander,curry leaves,ginger and mix well.add water to make a tight dough and rest for 10 min.make round balls of the mixture and flatten them.deep fry in oil.fry on both sides

MY CLICKS

BLUEBERRY RICOTTA CAKE

required:all purpose flour or  maida-1&1/2 cups,ricotta cheese-1&1/2 cups,wild frozen blueberries-1 cup,butter-1/2 cup,sugar-1 cup,vanilla essence-1/2 tsp,baking pd-2 tsp,eggs-3 large,salt-3/4 th tsp
method
leave the butter,eggs outside until they come to room temperature.take two bowls and in bowl sift the flour along with the baking pd.in another bowl cream the sugar and butter.add the eggs and beat nicely.now add ricotta cheese,vanilla essence,salt and mix well again.little by little add the flour into the wet mixture until well combined.pour into an oven proof  9" diameter cake tin which is lined with parchment paper and tap it once so that the mix spreads evenly.now remove the blueberries from the friz and sprinkle all over the mix.bake at 350 F for almost 60 min but keep checking from 53 min onwards.

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BEETROOT SOUP

required:beetroots-2 medium,olive oil-1/2 tbsp,salt-according to taste,black pepper pd-1/2 tsp,onion-1/2 medium,potato-1 medium,water-4 cups,ginger&garlic paste-1/2 tsp,curd-4 tbsp
method
take a pressure cooker and add olive oil to it.when it's warm, tip in onion and when it sweats add the ginger&garlic paste.when the raw smell disappears add the beetroot and potato.stir fry for a min and then add salt,pepper pd,water.cook for 2 whistles and turn off.when it comes to room temperature blend in a mixer jar or use an immersion blender while still hot.beat the yoghurt to smooth consistency.serve hot soup with yoghurt on top.adjust any salt,pepper if necessary

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MUSHROOM AND PANEER SANDWICH

required:onion-1/2 medium size,mushrooms-200g,paneer-100 g,garlic cloves-2 finely chopped,melted butter-to spread on bread,oil-1 tbsp,red chilli flakes-1/4 th tsp,chopped coriander-little,salt-according to taste
method
heat a pan with oil.fry the garlic until it sweats and lightly changes colour.tip in onions and fry until translucent.tip in mushrooms and stir fry until they release water and water dries up.turn off.add crumbled paneer,coriander,salt,chilli flakes and mix well.apply butter to the bread on the outerside and stuff with the filling.cover with another slice and apply butter again.toast in a sandwich maker.

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STUFFED SWEETPEPPERS

required:sweet peppers[red and yellow]-10,cream cheese-3 tbsp,red chilli flakes-2 pinches,plain bread crumbs-2 tbsp,salt-2 pinches,olive oil-1/2 tbsp
method
let the cream cheese come to room temperature.mix the cream cheese with red chilli flakes nicely.mix breadcrumbs with salt in a plate.cut the peppers in half lengthwise.remove the seeds and the white portion inside.rub oil all over the peppers after putting them on a baking tray.fill the halves with cream cheese upto 3/4 th of the height leaving space for the breadcrumbs.press the breadcrumbs on the cheese nicely and shake off any excess.put the baking tray in an already preheated oven.bake at  375  F for 20-22  min until the breadcrumbs are light brown in colour.

MY CLICKS

PESARATTU WITH PANEER

required:whole green moongdal-1 cup,rice-little more than 1/4 th cup,ginger-1" piece,salt-according to taste,cumin seeds-1/2 tsp,water-ass needed for thick batter,green chillies-4,oil-for frying
for filling:grated paneer-1 cup,green chilli-1,cumin pd-1/4 th tsp,coriander-chopped little,salt-2 pinches.
method
soak the moongdal  in water along with rice overnight after washing nicely in a big mixer jar itself.next morning add salt,green chillies,cumin seeds,ginger and grind with water to a thick batter consistency.
mix the filling and keep it handy.spread this batter on a seasoned and well heated tawa as thinly as possible and after a few seconds pour few drops of oil along the edges and in the middle.after it's light brown sprinkle the filling and wait for it to crisp up a little more.fold and remove to a plate.

MY CLICKS

BEETROOT AND CARROT SALAD

required:beetroot-1 medium grated,carrots-3 medium size grated,lemon juice-1 small size lemon,salt-according to taste,celery-1 stick julienned,black pepper pd-1/2 tsp,olive oil-3/4 th tbsp
method
combine beetroot,carrots,celery well.now add olive oil,salt,black pepper pd,lemon juice and mix everything nicely.can be stored and served cold

MY CLICKS

BANANA AND QUINOA PAYASAM

required:ghee-1 tbsp,deseeded mejdool dates-4,ripe bananas-2,milk-1 lt,cardamom pd-1/4 th tsp,white quinoa-1/2 cup,water-1 cup,pistachios-few chopped,almond flakes-few,brown or white sugar-2 or 3 tbsp
method
wash the quinoa well.cook the quinoa with water in a pressure cooker for 2 whistles.heat the ghee and add the mashed bananas to it.saute for sometime and then tip in the pistachios,almonds and saute for a min.add cooked quinoa,milk,cardamom pd,dates and cook until the milk comes to a boil.check the sweetness and add accordingly.mix well and  turn off.

MY CLICKS

VANGIBATH

required:ghee-1 tbsp,oil-1 tbsp,India gate basmathi rice-2 cups,water-3 cups,purple long brinjal-1/2 kg,coriander-small bunch,coconut-1/2 of a large size grated,green chillies-6,salt-according to taste,ginger&garlic paste-1&1/2 tsp,turmeric pd-1/4 th tsp,onion-1 medium sliced thin and halved,garam masala pd-1 tsp
method
soak the rice for 15-20 min.wash the brinjal and dice them into fingers.keep them soaked in salted water.meanwhile heat a pan with oil,ghee.saute the onions along with green chillies,turmeric pd.when the onions are lightly brown, tip in the ginger&garlic paste.fry until the raw smell disappears.now add the brinjal[squeeze and throw away water] to the pan and cover for 2 min on high flame.open and saute until almost the brinjal is soft.tip in coconut,coriander,garam masala and mix well.start cooking the rice in water using a rice cooker or a pan.when the rice is half cooked and starts floating add the prepared masala and mix well.cover until it's done

MY CLICKS

QUINOA,CORN AND EDAMAME SALAD

required:quinoa-1/2 cup,water-1 cup,frozen sweetcorn-1 cup,carrot-1 medium size juliennes[peeler] or grate,frozen edamame-1/2 cup,olive oil-1 tbsp,salt-according to taste,black pepper pd-1 tsp,lemon juice-1 lemon
method
put the edamame and corn in a bowl.microwave for 2-2&1/2 min.mix the quinoa with corn,edamame,carrot,olive oil,salt,black pepper pd,lemon juice.

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QUINOA ROSE MILK

required:quinoa-1/2 cup,water-1 cup,boiled and cooled milk,rose syrup-few spoons
method
cook the quinoa in water for 2 whistles in a pressure cooker.after the quinoa comes to room temperature put it in a blender jar and grind.add enough milk to dilute.also add the rose syrup for sweetness.serve chilled.

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BEETROOT PULAO

required:oil-1/2 tbsp,ghee-1/2 tbsp,bayleaves-2,cloves-3,cardamom-1,cinnamon-1" piece,beetroot-1 medium size grated,onion-1 small sliced,green chillies-2 slit,ginger&garlic paste-1/2 tbsp,coriander-a small bunch chopped,red chilli pd-1 tsp,water-3 cups,india gate basmathi rice-2 cups
method
soak the basmathi rice for 15 min.in a pressure cooker heat the oil and ghee.tip in bay leaves,cloves,cardamom,cinnamon and wait until they change colour.now add the onion,green chilli and fry until the onion sweats.next tip in ginger&garlic paste and fry until the raw smell disappears.add the beetroot,drained rice,red chilli pd and saute for 2 min.add water,salt,coriander.add just enough salt so that the water is slightly salty.when the water starts boiling close the lid with the whistle in place and cook on a high flame.when the first whistle starts lower the flame and turn off after the second whistle.

MY CLICKS

RADISH FRY WITH PEANUTS

required: oil-1/2 tbsp, mustard seeds-1/2 tsp,uraddal-1/2 tsp,chanadal-1/2 tsp,curry leaves-few,onion-1 medium finely chopped,green chilli-1 slit,turmeric pd-2 pinches,white radish-2 medium cut into small pieces along with the greens[remove thick stalks],peanuts-2 tbsp,dry red chillies-3,salt-according to taste
method
dry roast the peanuts and dry red chillies seperately and grind them together in a small jar.heat a non stick pan with oil and pop the mustards.tip in uraddal,chanadal,curry leaves.when they change colour, add onion,green chilli,turmeric pd,salt and saute until the onion turns translucent.now tip in the leaves and after a min, tip in the radish.cover for 2 min.open the lid and fry on medium flame until the radish turns soft.lastly sprinkle the ground powder and mix well.

MY CLICKS

BEETROOT AND GINGER JUICE

required:beetroot-1 large size cut into cubes,ginger-1/2"piece,lemon juice-1small lemon,maple syrup or sugar syrup or honey-little or 3tsp,water-little
method
grind beetroot pieces along with ginger,maple syrup,little water in a juicer jar or a vegetable juicer.stain and mix with the squeezed lemon juice.

MY CLICKS

RAGI ROTI

required:ragi flour-3 tbsp,wheat flour-1 tbsp,green chilli-1 big,cumin seeds-1/4 th tsp,coriander-little,cabbage-a small piece-finely chopped,scallion-white part finely chopped or onion-1 tbsp finely chopped, salt-according to taste,water-to make soft dough,oil-to fry
method
mix ragi flour,wheat flour,cabbage,scallion in a bowl.now grind green chilli,cumin seeds,salt,coriander in small mixie jar.add the ground paste to the flour mix.mix everything nicely.add water little by little to make a dough much softer than the chapathi dough and pliable.keep this aside for 30 min.now take a seasoned tawa and spread this dough as thinly and evenly as possible with greased fingers.heat the tawa and when the bottom of the roti changes colour flip and fry on the other side also.take another seasoned tawa and spread the dough in the same manner and repeat the procedure.use both the tawa's alternatively to spread the dough because the tawa will be hot.

MY CLICKS

STEAMED AND FRIED EGGS

required:eggs-7,green chillies-3 slit,ginger&garlic paste-1/4 th tsp,red chilli pd-1/2 tsp,white pepper pd-2 pinches,salt-1/2 tsp,turmeric pd-2 pinches,onion-finely chopped-1 large,oil-1&1/2 tbsp,clove-1,cardamom-1,cinnamom-1 small piece,curry leaves-few,coriander chopped-little
method
beat the eggs in a vessel along with half of the turmeric pd,half of the salt,white pepper pd,ginger&garlic paste.pour this into a greased container and steam the eggs in a pressure cooker containing hot water.steam for almost 7-8 min on medium to high flame.check in the middle with a knife to see if it's cooked.cut the egg mixture into pieces in the vessel itself and remove with a spatula.
now heat a pan and add oil.when the oil is hot; tip in clove,cardamom,cinnamon.when they slightly change colour; tip in onions,green chilli,turmeric,curry leaves and saute until the onion is soft.now add the egg pieces into the pan and mix lightly.adjust salt and finally add coriander leaves.if fried for long the eggs will become tough

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OATS IDLI

required:3/4 th glass instant plain oats,3/4 th glass[250 ml]-steel cut oats,greek yoghurt or thick curd-just enough to coat the oats,water-add enough to make idli batter consistency,1/2 medium size carrot-grated,semolina or sooji-3/4 th glass,soda or baking soda-2 pinches,coriander leaves-few,salt-according to taste
for tempering the batter:2 tsp oil,mustard seeds-1/2 tsp,chanadal-1 tsp,uraddal-1/2 tsp,curry leaves-few,turmeric pd-1/4 th tsp
method
grind the steel cut oats lightly and add to a bowl.also add instant oats,semolina,salt,curd,water,coriander leaves,carrot to the same bowl.now prepare the tempering and add to the batter.let the batter rest for 10 min.after 10 min add the soda and mix well.fill up the greased idli plates with batter and put them in steamer for 5-6 min or until they are done

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MUNAGAKU[DRUMSTICK LEAVES] VADA

required:1&1/4 th cups-chanadal,dry red chillies-6,munagaku-2 handfuls nicely washed,saunf-1/2 tsp,salt-according to taste,cumin seeds-1/2 tsp,onion-chopped-2 handfuls,oil-to deep fry
method
soak chanadal,dry red chillies together for about one and half hours.drain nicely and keep little chanadal aside.grind the remaining chanadal along with red chillies into a coarse mixture.remove to a vessel and tip in cumin seeds,saunf,onion,salt.now add the drumstick leaves,chanadal and  mix.make even sized balls of this mixture and flatten them. deep fry these vadas on a medium flame after the oil is hot.

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TAPIOCA OR SAGGUBIYYAM UTTAPPAM

required:saggubiyyam-1 cup,curd-3/4 th cup,water-3/4 th cup,semolina or sooji-1/2 cup,riceflour-1/2 cup,salt-according to taste,green chillies-2 finely chopped,1/2 of large onion-finely chopped,ginger-1"piece finely chopped,coriander-little finely chopped,cumin seeds-1/2 tsp,oil-to fry
method
wash the tapioca once and drain.soak in water and curd overnight along with some salt.next day morning or after 6 hours grind this for few sec without making a smooth paste.add semolina,riceflour and mix well.add little water if required to make slightly thick batter.after an hour mix onions,cumin seeds,green chillies,coriander and adjust any salt.pour this batter on the heated flat griddle or tawa and spread the batter evenly.fry on both sides.grated carrot can be sprinkled on top.

MY CLICKS

COUSCOUS SALAD WITH CHICKPEAS

required:couscous-2&1/2 cups,chickpeas-1 can drained and rinsed well,olive oil-2&1/2 tbsp,lemon juice-2 lemons,salt-according to taste,black pepper pd-1 tsp,carrot-1 large size grated,celery-1 stick grated,parsley leaves-very few finely chopped,apricots-4 very finely chopped,kissmiss-few-finely chopped,toatsed pinenuts-4 tbsp
method
cook the couscous according to the instructions on the pack.to this add drained chickpeas,carrot,parsley,celery,apricots,kissmiss and mix well.now add olive oil,salt,black pepper,lemon juice and mix well.lastly add pinenuts before serving

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SPROUTS VEGETABLE SALAD

required:green moongdal sprouts-4 tbsp,english cucumber or kheera-1 medium,red onion-1/4 th or shallot-1 finely chopped,tomato-1 medium deseeded,black pepper pd-2 pinches,carrot-1 grated,coriander-few leaves,paneer[optional]-few pieces,lemon juice-1/2 lemon,salt-according to taste
method
if the paneer is store bought put the pieces in hot water for a min and drain.now mix sprouts,tomato,cucumber,carrot,onion[optional],paneer[optional],coriander well.now add lemon juice,salt,black pepper pd according to taste

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SPROUTS SALAD WITH FRUITS

required:pineapple-3 tbsp chopped,mint leaves-4 or 5 finely chopped,coconut pieces-few,chaat masala-1 tsp,salt-according to taste,black pepper pd-3 pinches,apple-1/2 chopped,lemon juice-1 small lemon,green moong sprouts-6 tbsp,ripened mango -1/2 diced,mustard pd-2 pinches,paneer[optional]-few pieces[if store bought then soak in hot water for 2 min] and use

method

take the apple pieces in a bowl and mix well with lemon juice.add all other ingredients except black pepper pd,mustard pd,chaat masala,salt.mix well.now add the seasonings little by little and toss well.

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BLACK BEAN SOUP

required:olive oil-3 tsp,1 can black beans,4 or 5 cups water,cumin pd,garlic-2 cloves finely chopped,onion-finely chopped-a handful,veg stock cube-1,black pepper pd-little,salt[optional]
method
open the can of beans and put them in the colander.rinse the black beans well under running water.now heat a vessel with oil and tip in garlic.when the garlic sweats, tip in the onions and fry until they sweat.tip in cumin pd and mix well.now add the black beans,water, stock cube and cook.lightly mash the beans.add pepper pd and only if necessary add salt.

MY CLICKS

CHICKPEA SALAD

required:chickpeas-2 cups,cherry tomatoes-few or large banglore tomato[not the sour variety],english cucumber-or kheera-1 medium size,salt-to taste,black pepper pd-little,olive oil-1 tbsp,lemon juice-from 1 lemon or little more
method
soak the chickpeas overnight and cook for 3 whistles in water with little salt and turmeric pd.for cooking chickpeas just pour enough water to almost cover the chickpeas in the cooker.after the pressure goes down,drain the chickpeas nicely.the drained water can be used for a soup.cut the grape tomatoes in halves and cucumbers in the same size as the chickpeas.mix chickpeas,olive oil,cucumbers,tomatoes and add pepper pd,salt,lemon juice.check the seasonings and adjust if necessary

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BAKED BROCCOLI AND CHEESE BITES

required:mild cheddar cheese-1 cup or  any processed cheese,egg beaten-1,broccoli florets chopped fine-1&1/2 cups,black pepper pd-1/4th tsp,plain bread crumbs-5 tbsp,salt-according to taste
method
preheat the oven to 375 F or 190 C.mix beaten egg,broccoli well.now add cheese and mix well.add breadcrumbs to remove the stickiness of the broccoli mixture.place the broccoli bites on a baking tray and put the tray in the oven for 20 to 25 min.depending on the quantity it will take more or less time.flip once them in between after 7-8 min and continue to cook until brown spots appear

MY CLICKS

BLACK EYED PEAS VADA

required:2 cups black eyed peas,salt-according to taste,green chillies-2 finely chopped,cumin seeds-1/2 tsp,coriander-a handful finely chopped with stems,curry leaves-few chopped,ginger-1" piece grated,oil-to deep fry
method
soak the black eyed peas for 2 hours.grind coarsely in a mixie jar.add salt,green chillies,ginger,cumin seeds,coriander,curry leaves and mix well.shape them into vadas and deep fry in oil on a medium flame.

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QUINOA WITH CURD

required:quinoa-1 cup,water-2 cups for cooking,salt-according to taste,homemade curd or yoghurt
for tempering:oil 2 tsp,mustard seeds-1/2 tsp,uraddal-1/2 tsp,curry leaves-few,dry red chillies-1 or majjigamirapakayalu 
method
put the quinoa in a pressure cooker and dry roast them for sometime.now wash the quinoa by filling up the cooker with water and drain the water.use a colander for draining the water.now add water and cook the quinoa for 2 whistles on high flame and turn off.let the quinoa come to room temperature.add enough salt and curd to the cooked quinoa.
prepare the tempering and add to the quinoa.sprinkle some pomegranate on top[optional]

MY CLICKS

IVYGOURD FRY

required:3/4 th kg ivygourd or dondakayi,red chilli pd-1/2 tsp,red chilli flakes-1/2 tsp,grated coconut-2 handfuls,white sesame seeds-3 tsp,chanadal-1 tsp,uraddal-1 tsp,cumin seeds-1 tsp,mustard seeds-1/2 tsp,peanuts-1/2 cup,turmeric pd-2 pinches,salt-according to taste,oil-2 tbsp,curry leaves-few
method
wash the ivygourd well.cut them into half and make three slices of each half.pour little oil in a pan and heat it up.tip in chanadal,uraddal,peanuts,cumin seeds and fry until they slightly change colour.now add the sesame and fry for few sec.add the coconut and saute.turn off when the coconut is lightly golden.grind this whole mixture in a mixie jar.
add the remaining oil to the pan and pop the mustards.tip in the ivygourd with some turmeric pd,salt,red chilli pd,curry leaves.saute until it is soft.lastly add the ground mixture and mix well.
this ground mixture can be added to the deep fried ivygourd slices also

MY CLICKS

SABUDANA OR TAPIOCA LADDU

required:sabudana-1 cup,dessicated coconut-1/2 cup,3/4th cup fine granulated sugar,ghee-as needed,nutmeg pd-2 pinches,cardamom pd-1/4 th  tsp
method
dry roast the sabudana until lightly golden in a wide pan.constantly move the tapioca around in order to get an even colour.remove to a mixie jar.also dry roast the dessicated coconut until light golden and add to the same jar.now grind the tapioca,coconut along with sugar,nutmeg pd,cardamom pd until almost a fine powder.remove this mixture to a big plate or any other vessel.add melted hot ghee to this mixture. press the mixture nicely and work on it for sometime to shape them like laddu's.add more ghee if required.the mixture should be wet with ghee.
if the mixture is in room temperature and there is difficulty making laddu's then this mixture can be slightly heated.

MY CLICKS

BROCCOLI CHEESE SOUP

required:butter-1/2 tbsp,1 small head-broccoli seperated into florets,dried garlic pd-2 pinches,chicken bone broth-3/4 th cup or vegetable stock,cream-1 cup,milk-1 cup,onion-1 small finely chopped,maida-1 heaped tsp,salt-according to taste,black pepper,cheddar cheese-10 tbsp
method
remove all the thicker stems and use the florets.heat a deep bottomed vessel with butter and add onion to it.when the onions sweats, add the flour and fry until the raw taste of the flour disappears.the flour should not change colour.now tip in broccoli,garlic pd and saute for few sec.add the stock and cook until the florets are slightly soft.pour milk,cream and mix well.when this comes to a boil add cheese,black pepper pd.adjust salt.do not cook for long after adding cheese.serve with toasted bread.

MY CLICKS

CHANADAL CHUTNEY

required:oil-3 tsp,raw chanadal-1&1/4 th cups,green chillies-4,garlic cloves-3,salt-according to taste,cumin seeds-1/2 tsp,tamarind paste-2 tsp,water-for chutney consistency
for tempering:oil-1 tbsp,mustard seeds-1/2 tsp,uraddal-1/2 tsp,curry leaves-few
method
fry the chanadal in oil until slight golden along with green chillies.now grind the chanadal,green chillies,cumin seeds,garlic cloves,salt together in a mixie jar.add little by little water,tamarind paste and grind again until smooth.this should not be very runny.adjust any salt.
prepare the tempering.pour it into the chutney and mix well.

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VEGETABLE BULLETS

required:carrot-1/2 medium size grated,cabbage-2 handfuls finely chopped,frozen green peas-3/4 th cup, mashed potato-2 medium size,salt-about 3/4 th tsp or according to taste,red chilli pd-1/4 tsp,green chillies-2 finely chopped,cumin pd-1/4 th tsp,cornflour-1&1/2 tbsp,coriander-finely chopped along with stems,garam masala pd-1/2 tsp,ginger grated-1" piece,onion-2 handfuls finely chopped,bread crumbs- for dusting,oil-to deep fry
method
take a pan and put all the veggies along with salt,red chilli pd,green chillies,cumin pd,ginger,garam masala,onions into the pan.cook for sometime until the mixture is slightly dry.turn off. add coriander, cornflour and mix.make balls of this mixture and press these down on a plate spread with  breadcrumbs.shape them into cylinders.deep fry

MY CLICKS

BEANS FRY WITH POTATO

required:oil-1 tbsp,mustard seeds-1/4 th tsp,curry leaves-few,cut green beans-1/4 th kg,potatoes-2 diced,turmeric pd-a pinch,red chilli pd,salt-according to taste
method
heat a nonstick pan with oil and pop the mustards.immediately add beans,potatoes,salt,turmeric pd,curry leaves and mix well.after sometime add red chilli pd and mix again.cover until the veggies are soft and then turn off.
boiled potatoes also can be added after the beans are soft instead of raw
potatoes

MY CLICKS

MOONGDAL WITH WATER CRESS

required:moongdal-1 cup,water cress-2 bunches washed and roughly chopped,water-to boil moongdal,oil-1&1/2 tbsp,mustard seeds-1/2 tsp,uraddal-1/2 tsp,chanadal-1/2 tsp,turmeric pd-salt-according to taste,garlic chilli pd-3/4 th tsp
method
cook the moongdal immersed in water until soft but not mushy. drain all the water.use the water to prepare any soup  or just put it in a container and refrigerate.use it within two days for any rasam.
heat a pan with oil and pop the mustards.next tip in uraddal,chanadal and when they change colour add the cooked dal,turmeric pd.mix everything together and add the leaves.after the leaves wilt a little add salt, garlic chilli pd.mix well and turn off.

MY CLICKS

CABBAGE JONNA VADA

required:1 cup-sorghum flour or jonna pindi,less than 1/2 cup hot water,cabbage-chopped and one handful,red chilli pd-1/2 tsp,salt-according to taste,cumin seeds-1/4 th tsp,chopped onions-1 tbsp[optional],oil-to deep fry
method
take the jonna pindi in a bowl and add cabbage,red chilli pd,salt,cumin seeds,onion to the same bowl.heat up the water in another vessel. add little by little of the hot water to the bowl.mix simultaneously and this should resemble soft chapathi dough.
make even sized balls and flatten them on a greased plastic sheet.they can be slightly thicker than chekkalu or quarter of an inch in thickness..deep fry in oil

MY CLICKS

CABBAGE DAL

required:toordal-1 cup,water-2&3/4 th cups,cabbage chopped-4 heaped cups,green chilli-1 slit,tamarind paste-1 tsp,curry leaves-few,onion-roughly chopped few pieces,oil-2 tbsp,red chilli pd-1/2 tsp,salt-according to taste,mustard seeds-1/2 tsp,cumin seeds-1/2 tsp,turmeric pd-2 pinches,garlic clove-1 crushed mildly,coriander-chopped little
method
cook the toordal with water in a pressure cooker after soaking for an hour.cook until 1 whistle and turn off.after the pressure goes down open the lid and add tamarind paste to it and cook further for a min.
prepare a tempering by heating up the oil in a pan.tip in the mustard seeds,garlic clove.wait until the mustards pop and tip in onion,green chilli,cumin seeds,curry leaves and saute for few sec.tip in cabbage,turmeric pd,chilli pd,salt and again saute for a min.add coriander and turn off.
add the whole mix to the already cooked hot dal.

MY CLICKS

CHICKPEAS AND WATERCRESS BROTH

required:chickpeas-2 cups,water cress-1 bunch roughly chopped,dry ginger pd-1/4 th tsp,,curry pd-1/4 th tsp,vegetable stock cube-1,white pepper pd-1/2 tsp,salt-only if required,water-1 lt[for soup and not for cooking the chickpeas]
method
soak the chickpeas in water for 5-6 hours.boil them in a pressure cooker for 7-8 whistles with double the quantity water and little salt.after the pressure goes down open the lid and add more water[adjust the water to 1 lt],stockcube,dry ginger pd,curry pd,white pepper and cook.add the water cress after the chickpeas are nice and soft.turn off after the leaves soften a little.adjust salt.
this can be prepared using canned chickpeas also.

MY CLICKS

QUINOA LADDU

required:white coloured quinoa -1&1/2 cups,makhana or lotus seeds-4 cups,whole almonds-1/2 cup,fine granulated white sugar-2 cups,water-1 cup,cardamom pd-,salt-a pinch,ghee-2 tbsp
method
dry roast the quinoa until crisp when it's golden brown in colour, turn off.add little ghee and roast the makhana until crisp and changes colour.add the remaining ghee and fry the almonds until they change colour.now in a mixie jar grind the quinoa first and when it almost turns powder,add the makhana,salt to the same jar and grind again.need not grind very fine.mix water,sugar,salt and strain.heat the water  in a pan and when bubbles start appearing turn off.add the ground pd along with almonds and cardamom pd into the water and mix well.
when the mixture is warm enough to handle make laddu's.store them in an airtight container.

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SPICY RAW BANANA FRY

required:raw banana-3,cornflour-1/2 cup,maida-1 cup,ginger &garlic paste-1&1/2 tsp,green chillies-5 or 6 slit,curry leaves-few,paprika pd-2 tsp or red chilli pd-2 tsp,salt-according to taste,oil-to deep fry,water-for batter,thick butter milk[optional]-1/2 cup

method
mix cornflour,maida,ginger&garlic paste,red chilli pd,salt,water to make a smooth batter.the batter should not be very runny.heat up the oil.peel the raw banana and dice them into even sized pieces.dip them in water and keep so that they don't change colour.remove few pieces from the water and add to the batter. drop the banana pieces slowly in hot oil one after the other while making sure that they are nicely coated by the batter.remove to a colander lined with paper towels after nicely fried.

take another pan and add very little hot oil.tip in curry leaves,green chillies and after they slightly change colour add the fried banana and mix nicely.adjust any salt.if adding buttermilk add after the green chillies are fried nicely.

MY CLICKS