MIXED VEGETABLES CURRY

required:oil-2 tbsp,mustard seeds-1/2 tsp,cumin seeds-3/4th tsp,turmeric pd-less than 1/2 tsp,curry leaves-few,dosakayi or yellow cucumber-500g,drumstick-2 nos cut into 1&1/2" pieces after trimming the ends,brinjal long green-4,tomato-2 medium finely chopped, onion-3/4th of a  medium size finely chopped,hyacinth beans or chikkudukaya-150g fibre peeled on both sides while trimming the ends[when in season],red chilli pd-3/4 th tsp,warm water-3/4 th cup,salt-according to taste

method

the yellow cucumber seeds should be checked before cooking because they are sometimes bitter in which case the seeds and soft orange part underneath should be discarded.the brinjal should be put in salted water immediately after dicing and before adding to the pan squeeze out the water completely and add.

heat the oil in a wide pan.splutter the mustard and add onion,cumin seeds,curry leaves,turmeric pd,salt and fry until the onion sweats.add drumsticks,beans and fry for 2 minutes.now add the cucumber,tomato,brinjal pieces,red chilli pd and cook covered for a minute on high flame .now add warm water and adjust any salt.reduce the flame,mix well and cover until the brinjal pieces are cooked.

MY CLICKS

CASSAVA ADAI

required:cassava or karra pendalam-312 g grated,green chillies-3 finely chopped,turmeric pd-a pinch,salt-according to taste,red onion finely chopped-1/2 medium size,coriander-finely chopped little,vegetable oil-few spoons

method

mix all the ingredients except oil and take a handful of mixture and press it down as thinly as possible on a seasoned flat tawa.heat the tawa and fry the adai with oil on both sides until nicely brown.repeat until the mixture is used up.

MY CLICKS

SHAWARMA CHICKEN SALAD

required:boneless and skinless chicken thighs-2  marinated in shawarma spice or tandoori masala store bought,spring mix leaves-1 handful,spinach leaves-2 handfuls,salt-2 pinches,black pepper pd-2 pinches,sesame oil or olive oil-1 tsp,cherry tomatoes washed and halved-few,lime juice-1/2 lemon,red onion-1/4th of a medium size and thinly sliced[optional],vegetable oil-for frying chicken,dry fruits like pistachios-optional

method

make some incisions on the chicken and marinate the chicken overnight.cook the chicken on a stovetop grill pan on high heat.when charred on both sides remove and cut chicken into pieces.mix spring mix leaves or salad leaves,spinach leaves,onion,tomatoes,salt,pepper pd,olive oil,limejuice,chicken and mix well.immediately serve.

MY CLICKS

PEPPERONI,FIG AND GOAT CHEESE FLATBREAD

required:uncured pepperoni-few slices,soft goat cheese-little,salt-a pinch,italian seasoning mix-1/2 tsp, ripe figs-few sliced thin,1 rectangular or round flatbread-store bought,

method

place the flat bread on a baking tray.if it is rectangular cut into even pieces.sprinkle salt all over them and arrange pepperoni slices.then arrange the figs and add the cheese.sprinkle the seasoning mix all over.preheat the oven to 300 F.while preheating put the baking tray inside and when the bread starts to brown on the edges remove.remove the goat cheese from the refrigerator 10 min before preparing for the cheese to melt.

MY CLICKS

MASALA POTATO FRY

required:oil-1&1/2 tbsp,cloves-2,cinnamon-1 small piece,potatoes-1/2 kg,red chilli pd-1/2 tsp,onion-1 large finely chopped,turmeric pd-1/4 th tsp,garam masala pd-3/4th tsp,salt-according to taste,ginger&garlic paste-1 tsp

method

dice the peeled potatoes into cubes.heat a deep bottomed vessel or non stick pan with oil.tip in cloves,cinnamon

and then ginger&garlic paste.when the paste is fried add onions,turmeric pd and stirfry.after 30 sec ,tip in potatoes,red chilli pd,salt and cover until the potatoes turn soft.lastly add garam masala pd and mix well

MY CLICKS

DRUMSTICK& TOMATO CURRY

required:drumsticks-3 diced evenly and ends trimmed,oil-2 tbsp,onion-1 medium finely chopped,tomatoes-2 large finely chopped and lightly mashed,

turmeric pd-1/4th tsp,curry leaves-few,red chilli pd-1/2 tsp,water-1&1/2 cups,mustard seeds-1/2 tsp,cumin seeds-1/2 tsp,ginger&garlic paste-3/4th tsp,salt-according to taste

method

take a deep bottomed vessel and pour the oil.heat it up and pop some mustard seeds.then add onion,cumin seeds,curry leaves,turmeric pd,salt.when onion is light golden add the ginger&garlic paste.fry nicely and then 

add tomatoes.cover for a min and then add drumsticks.add water ,red chilli pd and cover and cook until the drumsticks are soft and water is reduced

MY CLICKS

BOTTLEGOURD&DRUMSTICKS CURRY

required:drumsticks-3 medium sized and diced evenly after the ends are trimmed,red chilli pd-3/4th tsp,salt-according to taste,onion-1 large finely chopped,chickpea flour-3/4th tsp,oil-2 tbsp,mustard seeds-1/2 tsp,cumin seeds-1/2 tsp,curry leaves-few,turmeric pd-1/4 th tsp,bottlegourd-400 g peeled and diced evenly in small cubes,milk-1 cup

method

mix chickpeaflour and milk without any lumps and keep aside.heat oil in a thick bottomed vessel and pop the mustards.tip in onions,cumin seeds,tumeric pd,salt,curry leaves and stir fry until the onion turns translucent.now add drumsticks and fry for a min.tip in bottlegourd,red chilli pd and cover until the vegetables are soft.if the vegetables are fresh they will cook in their own juices or else add little hot water

and cook.when the vegetables are soft and very little moisture is there then its time to add the milk mixture.turn off before the milk splits.

MY CLICKS

TOMATO AND CHANADAL CHUTNEY

required:dry red chillies-17,fresh coconut -1 cup,salt-according to taste,chanadal-5 tsp,cumin seeds-1/2 tsp,garlic cloves-2,tamarind paste-1 tsp,tomatoes-5 small,water-1/2 cup,oil-1 tbsp,turmeric pd-a pinch

for tempering

oil-2 tbsp,mustard seeds-1/2 tsp,uraddal-1 tsp,chanadal-1/2 tsp,curry leaves-few

method

dry roast red chillies and chanadal together in a pan.in the same pan add oil and put the tomatoes into it and cover until they are mushy and reduced.grind the dry red chillies,chanadal,cumin seeds,garlic,tamarind paste,coconut,water,tomatoes,tumeric pd in a mixer grinder along with enough salt.prepare the tempering and add to the chutney

MY CLICKS

PESTO EGG FRIED RICE

required:rice-1 cup,black pepper pd-1 tsp,salt-according to taste,basil pesto-4 oz,oil-4 tsp,garlic cloves-3 finely chopped,yellow bellpepper chopped-1/4th,green bell pepper or capsicum chopped-1/4 th,green chilli-1 finely chopped,eggs-5 whites and 1 yolk

method

mix the eggs and make omelette with 2 tsp of oil in a pan.remove to a plate.cook the rice and keep seperately or use any leftover rice.in the same pan heat the remaining oil and tip in garlic,green chilli 

and fry until garlic is light brown.now add the bell peppers and stir fry until a min.combine rice with pesto and add.also add omelette pieces.sprinkle pepper pd,salt and mix well.stir fry for another min or two.

MY CLICKS

BUTTER MASALA BEANS

required:canned baked beans 235 g-2 cans,onion-1/2 medium,tomato-1 medium finely chopped,turmeric pd-1/4 th tsp,salt-according to taste,coriander little-chopped,cumin seeds-1/2 tsp,ginger&garlic paste-3/4th tsp,red chilli pd-1/4 th tsp,any store bought curry pd curry pd-1/2 tsp,oil-2 tbsp or butter,water-1&1/2 cup

method

heat the oil and tip in cumin seeds,onion,turmeric pd and stir fry until onion turns light golden.add the ginger&garlic paste and fry for a min on high heat.tip in tomato and wait till it turns soft.add baked beans,water,curry pd,red chilli pd and cook for sometime.adjust salt and when oil floats on top turn off.sprinkle coriander.serve with naan or roti

MY CLICKS

URADDAL LADDU

required:uraddal or split blackgram dal-2 cups,grated jaggery-1&3/4th cups,melted ghee-as needed

method

dry roast the blackgram dal on low to medium flame until golden in colour by constantly moving the dal around in the pan.grind the uraddal after it comes to room temperature.to this add the jaggery and mix well.add enough melted ghee to this mix to make it little wet.trying making roundballs and if the shape doesn't hold add little more ghee and shape them again

MY CLICKS

STEAMED RICE DUMPLINGS WITH BLACK EYED BEANS

required:1 cup-black eyed beans,water-4 cups,riceflour-4 cups,salt-1/4 th tsp,punjabi sakkar or grated jaggery-3 cups,water-2 cups for beans,melted ghee-little

method

soak the black eyed beans in double the amount of water for 1 hour 45 min and cook them in the pressure cooker with salt for 1 whistle.

now pour water in a thick bottomed vessel heat it up.add jaggery when the water starts boiling.add the black eyed beans,riceflour and mix well until it forms a thick paste.turn off and let it come to room temperature.apply ghee to hands and roll this mixture into even sized balls.flatten them and put them in a steamer or greased idli stand for 7 to 8 min on a medium to low flame.

MY CLICKS

AMARANTH LEAVES WITH SESAME

required:amaranth leaves washed and chopped roughly-1 medium bunch,tamarind paste-1&1/2 tsp,dry red chillies-5,cumin seeds-1/2 tsp,white sesame seeds-1&1/2 tbsp,turmeric pd-1/4 th tsp,garlic cloves-2 finely chopped,salt-according to taste,green chilli-1 slit,oil-2 tbsp,uraddal-1/2 tsp,mustard seeds-1/2 tsp,curry leaves-few

method

dry roast cumin seeds,dry red chillies,white sesame seperately and grind them together in a small mixie jar.

take a deep bottomed vessel and heat it up with oil.tip in garlic,mustards,uraddal,curry leaves one after the other.after the mustard seeds crackle add the leaves,tamarind paste,turmeric pd,green chilli,salt and cover for sometime until the leaves are cooked well and becomes mushy.turn on and let it come to room temperature.now add the ground powder and mix well.

MY CLICKS

JACKFRUIT SEEDS GRAVY

required:oil-2 tbsp,cloves-2,cinnamon-1" piece,bayleaf-1,red chilli pd-3/4 th tsp,turmeric pd-1/4 th tsp,onion-1 large sliced thin,tomato-1 medium,ginger&garlic paste-1 tsp,dry coconut pd-1 tbsp,peanuts-1 handful powdered,salt-according to taste,toasted white sesame pd-2 tsp,water-3 cups,jackfruit seeds-400 g,

garam masala pd-1/4th tsp,coriander-little

method

boil the jackfruit seeds for 10 min immersed in water.drain and remove the white layer on the seeds.chop them in half.

heat the oil in a non stick pan and tip in cloves,cinnamon,onion,turmeric pd and saute till the onion is slightly brown.add the ginger &garlic paste and saute again until raw smell disappears.now add tomato and cover until soft.tip in peanut pd,dry coconut pd,sesame pd and saute for few sec.now add water,jackfruit seeds,red chilli pd,salt,garam masala pd and cook until oil floats on top.lastly add some chopped coriander.remove the bayleaf and serve

MY CLICKS

JAGGERY CAKE

required:gratedjaggery-1 cup,wheatflour-1&1/2 cups,baking soda-1/2 tsp,curd-1 cup,oil-1/4th cup,baking pd-1 tsp,milk-1 tbsp,vanilla essence-2 drops or cardamom extract,baking soda-1/2 tsp,raw nuts or tuttifrutti[optional]few pieces

method

sieve the wheatflour and keep.mix jaggery with wet ingredients well.to this add wheatflour and mix well.lastly add baking pd and baking soda and mix again.pour this mixture into a baking dish lined with parchment paper.preheat the oven to 350f and bake for 35 to 40 min until done.check by inserting a fork 

and if it comes clean turn off the oven.let it cool and then cut into pieces.

MY CLICKS

SWEETPOTATO WITH TOMATO

required:sweetpotato-1/2 kg,onion-1 medium finely chopped,oil-2 tbsp,tomatoes-2 medium finely chopped,red chilli pd-1/2 tsp,turmeric pd-1/4 th tsp,curry leaves-few,water-1/2 cup,salt-according to taste,cumin seeds-1/4th tsp

method

cut the sweetpotato into even roundels and then into fingers.dice these fingers into small pieces.heat a

non stick pan with oil and then pop the mustards.immediately tip in onions,cumin seeds,curry leaves,turmeric pd and saute until the onion sweats.now add the tomato and cover.when tomato is half cooked add red chilli pd,salt,sweet potato and mix well.now add water and cover until the sweet potato is cooked but not mushy.

MY CLICKS

CARROT AND GREENPEAS FRY

required:carrots-1/2 kg grated,oil-2 tbsp,mustard seeds-1/2 tsp,cumin seeds-1/2 tsp,frozen green peas-3/4th cup,salt-according to taste,ginger grated-1 tsp,turmeric pd-less than 1/4th tsp,green chillies-3 slit,curry leaves-few

method

grate the carrots.heat a pan with oil and tip in mustard seeds.when they pop; tip in green chillies,curry leaves,green peas,turmeric pd,ginger and saute until the green chillies slightly change colour.now add the carrot and cover for a min.remove the lid and tip in salt.turn off when the carrot turns soft.

BOTTLEGOURD KURMA

required:oil-1 tbsp,cloves-2,green cardamom-1,bay leaf-1,onion-1/2 large finely chopped,green chillies-4 slit,curry leaves-few,ginger&garlic paste-1tsp,bottlegourd-3/4th kg peeled and diced ,turmeric pd-a pinch,coriander pd-1 tsp,coconut milk-1 cup,salt-according to taste,water-1&1/2 cups,raw cashews-6,coriander-little chopped
method
boil the bottlegourd pieces with cashews,turmeric pd,water for 1 whistle in a cooker.meanwhile prepare the gravy in a non stick pan.heat oil in the pan and tip in cloves,cardamom,bayleaf.when they slightly change colour add onion,green chillies,curry leaves,salt.when the onion sweats add ginger&garlic paste,coriander pd.after the paste is fried; add coconut milk,cooked bottlegourd along with water.when the gravy starts bubbling,adjust any salt and turn off.sprinkle some coriander on top

CORIANDER CHUTNEY

required:coriander-1 bunch,garlic clove-1,curd-2 tbsp,green chillies-3,roasted chanadal-1/2 cup,salt-according to taste,cumin seeds-1/2 tsp
for tempering
oil-2 tsp,mustard seeds-1/4 th tsp,uraddal-1tsp,curry leaves-few
method
grind coriander,garlic,curd,green chillies,roasted chanadal,salt,cumin seeds together until smooth.
prepare the tempering and pour on the chutney.mix well.serve with paniyaram,dosa

MY CLICKS

SEMOLINA&COCONUT CAKE

required:1&1/2 cups fine semolina,3/4 th cup fine granulated sugar,unsweetened dessicated coconut-3/4th cup,1/2 stick-butter[about 60 g]which is in room temperature,cardamom extract-1 tsp,baking pd-1/2 tsp,baking soda-1/4th tsp,1&1/2 cups-milk[not boiled],dried cranberries-a handful
method
mix rawa,coconut,cranberries well.mix butter,sugar,cardamom extract,milk seperately.now mix both dry and wet ingredients and keep covered for 20 min.tip in baking pd and baking soda.mix well and pour into a baking dish which has been lined with parchment paper.preheat the oven at 356f or 180 c  and bake for 45 to 47 min until the inserted fork comes clean.

MY CLICKS

MICROWAVE PEANUT PAKODA

required:1 heaped cup raw peanuts,coriander pd-1/4 th tsp,red chilli pd-1/4 th tsp,salt-little less than 1/4 th tsp,oil-3 tsp,riceflour-1 tbsp,chickpea flour-3 tbsp,hing-2 pinches,water-1 tbsp
method
take a large pyrex dish and grease it with oil.tip in the peanuts,coriander pd,salt,red chilli pd,hing and mix well.now add chickpea flour,riceflour along with water into the peanuts and mix well.microwave for two min and remove the dish.separate the peanuts.again microwave for 1&1/2 min.remove and taste after it comes to room temperature.if it is slightly underdone keep the vessel back in the microwave for 5 sec intervals until done

MY CLICKS

CAULIFLOWER WITH SESAME

required:cauliflower-small head,dry red chillies-6,onion-1 medium,ginger&garlic paste-3/4th tsp,white sesame seeds-3 tbsp,cumin seeds-1 tsp,curry leaves-few,oil-1/2 cup,salt-according to taste,curry leaves-few,turmeric pd-1/4 th tsp
method
take a deep bottomed,medium size vessel.dry roast dry red chillies,cumin,white sesame and grind to a pd.wipe off the vessel and pour oil into it.shallow fry the cauliflower florets in small batches and remove to a paper towel lined plate.in the same vessel remove most of the oil and tip in the onions,curry leaves,turmeric pd,salt.when they turn translucent add the ginger&garlic paste and fry well.tip in the cauliflower and mix well.add the powder and cover for two min.adjust salt.

MY CLICKS

BUTTERMILK DOSA

required:1 heaped cup riceflour,1 heaped cup- sour curd,water-to make runny batter,salt-according to taste,green chilli-1 finely chopped,2 tbsp-finely chopped red onion,cumin seeds-1/2 tsp,oil-1 tsp for each dosa
method
mix riceflour with sour curd, salt and make a thick paste.mix enough water to this and make a thin runny batter.leave it overnight in a warm place.next day morning add onion,green chilli,cumin,salt and mix well.add water if the batter becomes thick.take a flat seasoned tawa and heat it up.take a big sized ladle or cup to pour the batter.pour the batter at one go and let it spread by itself.when the bottom becomes golden remove to a plate.

MY CLICKS

ALMOST LIVER FRY

required:spinach puree-1 cup,chickpea flour-1 cup,green chillies-2,salt-according to taste,curry leaves-few
method
mix spinach puree along with chickpea flour,salt,ground green chillies.put this mixture into idli mould's and steam for 5 min.remove the idli's and cut them into even sized pieces.shallow fry these pieces along with some curry leaves.remove onto a paper tissue

MY CLICKS

ALMOST LIVER FRY

required;green whole moongdal-1&1/2 cups,oil-to deep fry,salt-according to taste,coriander-little chopped,red chilli pd-1/4 th tsp,green chillies-2 slit,ginger&garlic paste-1 tsp,tomato-1/2 medium finely chopped,garam masala-1/2 tsp,curry leaves-few,onion-1 medium,black pepper pd-2 pinches,oil-2 tbsp,water-1cup,turmeric pd-1 pinch,coriander pd-1 tsp
method
soak the moongdal overnight and grind it with salt next morning without adding water.take a vessel which fits in a steamer and apply oil to it.pour the batter into the vessel and steam for about 20-30 min.the surface should be slightly firm when touched.later after it cools down cut into even sized pieces.deep fry them.
take another pan and tip in onion,green chillies,turmeric pd,salt,curry leaves.fry until the onion changes colour
and then add ginger&garlic paste.when the raw smell goes away time to add the tomato,pepper pd,coriander pd,garam masala,red chilli pd and fry for a min.add water and cook covered.when water slightly reduces drop these pieces and mix lightly.adjust salt and add coriander.mix again

SAVOURY CAKE

required:bombay rawa or sooji-1 heaped cup,salt-according to taste,coriander-chopped,frozen or chopped mixed vegetables[corn,peas,carrots,green beans]-2 handfuls,fresh curd-1 heaped cup,baking soda-1/2 tsp,green chillies-2 finely chopped,raw white sesame seeds-few,ginger-1&1/2" piece-grated or finely chopped
for tempering
oil-2 tbsp,mustard seeds-1/4 th tsp,cumin seeds-1/2 tsp,curry leaves-few
method
mix rawa with salt,vegetables,coriander,green chillies,ginger well.add curd and make a batter. set it aside for 10 min.add little water to get the pouring consistency like cake batter.prepare the tempering and add to the mixture.now add the baking soda and mix well.pour the batter into a lined oven proof dish.tap the dish lightly to evenly spread the batter.sprinkle sesame seeds on top.bake in a preheated oven for 45 min to an hour at 350f or 180c until the top is golden in colour

MY CLICKS

POTATO FRY WITH CURRY LEAF

MY CLICKS

required:potatoes-3/4 th kg,red onion-1 medium which is finely chopped,curry leaves-2 handfuls,dry red chillies-3,black pepper pd-1/2 tsp,garlic cloves-5 finely chopped,coriander-1 small bunch,cumin seeds-1 tsp,mustard seeds-1/2 tsp,oil-2 tbsp,turmeric pd-1/4 th tsp,salt-according to taste
method
dry roast cumin,dry red chillies and remove to a mixie jar.also dry roast coriander,curry leaves.grind the leaves along with cumin and red chillies.
boil, peel the potatoes and dice them.heat the oil in a non stick pan and pop the mustards.tip in garlic and fry until it changes colour.add potatoes along with onion,turmeric pd,salt,pepper pd and mix well.
tip in the ground powder after the onion turns soft.mix well and adjust salt.

ZUCCHINI OMELETTE

MY CLICKS

required:1 small zucchini-thinly sliced into roundels after trimming the ends,eggs-4,coriander-small bunch chopped,salt-according to taste,black pepper pd-1/4 th ,oil-1 tbsp
method
heat a non stick pan with oil and put the zucchini slices in.stir fry with a pinch of salt for half min.beat the eggs in a bowl with enough salt and coriander.spread out the zucchini slices as much as possible and pour the eggs onto the zucchini.sprinkle some pepper pd on top and cover until cooked.carefully slide the omelette onto a plate

ALMOST CHICKEN 65

required:boneless thigh pieces-700 g cut into small pieces,red chilli pd-1 tsp,ginger&garlic paste-1&1/2 tsp,turmeric pd-a  pinch,salt-1/2 tsp,readymade tandoori masala-2 tbsp,oil-4 tbsp,curd-2 tbsp
curry leaves-few,few green chillies-slit
method
mix chicken,red chilli pd,salt,ginger&garlic paste,turmeric pd,tandoori masala together and marinate for 30 min.cook the chicken pieces on medium flame and uncovered until water evapourates.heat oil in another pan and tip in curry leaves,green chillies.after they change colour add chicken pieces along with beaten curd and when almost dry turn off.
tip
after boiling the chicken pieces check for tandoori flavour,spice and salt. accordingly mix any required masala with curd before adding.

MY CLICKS

DRUMSTICKS& PRAWN CURRY

required:drumsticks-2 medium size,tomatoes-2 medium finely chopped,oil-3 tbsp,cardamom-1,cloves-3,cinnamon-1" piece,ginger&garlic paste-2 tbsp,garam masala pd-1 heaped tsp,red chilli pd-1&1/2 tsp,prawns-2 lb,turmeric pd-1/4th tsp,khuskhus-1tsp, cashews-4,chopped coriander-little,salt-according to taste,water-1&1/2 cups,large onion-1 &1/2,1 green chilli-slit
method
grind the khuskhus and cashews in a coffee grinder or spice grinder.add water to this and keep aside.dice the drumsticks into even sized pieces removing little fibre along the way.heat a pan with oil andtip in cloves,cardamom,cinnamon.next add the onions,green chilli,turmeric pd and fry nicely until theonion changes colour.add the ginger&garlic paste and fry until the raw smell disappears.then put thetomatoes and fry nicely until they turn mushy.tip in drumstick and fry for a min.now also add the prawns and saute for a min.add the ground paste,water,red chilli pd,salt and cover.when the gravy becomes sligthy thick add garam masala and coriander

DAL PAYASAM

required:moongdal-3/4th cup,water-3 cups[to cook dal],coconut milk-1/2 cup,jaggery-1/2 cup,salt-a pinch,ghee-2 tsp,chopped dry coconut pieces-few,water-1/4th cup[to make syrup]
method
fry the coconut pieces in ghee and remove to a plate.prepare somewhat thick syrup by combining water and jaggery and strain.fry the moongdal until nice aroma emanates and wash the dal.cook the dal in a heavy bottomed vessel with water until soft.lightly mash.add the prepared jaggery syrup to the dal and when it comes to a boil add coconut milk,salt and after two boils turn off.tip in fried dry coconut pieces along with ghee.

MY CLICKS

KODI[CHICKEN] RASAM

required:curry cut chicken with bones[450 g or 1 lb],black pepper pd-1 tsp,red chilli pd-1/4 th tsp,green chilli-1 large,turmeric pd-1/4 th tsp,water-4 or 5 cups,tomatoes-2 medium cut into chunks,oil-1 tbsp,garam masala pd-1/2 tsp,bayleaf-1,coriander small bunch-chopped,coriander pd-2 tsp,salt-according to taste,garlic cloves-5,shallots-3 medium,cumin seeds-2 tsp
method
grind green chilli,garlic,shallots,cumin seeds into coarse paste.heat oil in a deep bottomed vessel and tip in bay leaf.then add the chicken and fry for 2 min.add tomatoes,ground paste,pepper pd,turmeric pd,coriander pd,red chilli pd and mix well and fry for 2 min.pour water and cook on a medium flame to high flame. when the oil floats on top;add salt,garam masala,coriander and turn off after a min.

MY CLICKS

.

TAPIOCA VADA

required:sabudana or tapioca-1 heaped cup,riceflour-1 heaped cup,salt-according to taste,green chillies-4 finely chopped,coriander chopped-little,curry leaves-few chopped,cumin seeds-1/2 tsp,onion medium size-finely chopped,oil-to deep fry
method
soak the sabudana or tapioca in water for 5-6 hours.pour enough water to immerse the tapioca.cover it.after soaking remove any excess water and grind coarsely.add riceflour,cumin seeds,green chillies,coriander to the mix,make balls of equal size and flatten them.deep fry until onions appear almost brown in a medium flame.

MY CLICKS

BHENDI AND BOONDI FRY

required:ladies finger[bhendi]-3/4th kg,salted boondi or masala boondi store bought or homemade-1/2 cup,cumin pd-1/2 tsp,coriander pd-little,curry leaves-few,red chilli pd-as required,salt-accordiing to taste,oil-to deep fry
method
wash,wipe and chop the ladies finger.deep fry and remove onto a paper towel.take another pan and add little oil.add curry leaves,fried bhendi,boondi,cumin pd,coriander pd,salt and toss well on heat.if 
adding masala boondi adjust salt,red chilli pd accordingly.serve with rice.this can be prepared without deepfry bhindi also.

MY CLICKS

SPINACH PARATHA

required:spinach  leaves-2 handfuls,coriander-1 handful,green chilli-finely chopped-1,shallot-1 finely chopped[optional],cumin pd-1/4th tsp,water-to make a pliable dough,wheatflour-4 cups,salt-according to taste,oil-few spoons
method
grind the washed spinach leaves with coriander.add salt,cumin pd to the wheatflour and mix well.add the spinach puree and mix.alternately shallot and green chilli can also be ground along with the spinach and added.if required add water to make a pliable but not sticky dough.rest the dough for 10 min to 30 min.roll out the chapathi's with a rolling pin.use the dry wheat flour for dusting.add little oil to fry the chapathi's on both sides

MY CLICKS

GREEN GARBANZO GRAVY

required:310 g green chana or garbanzo frozen,large red onion finely chopped-1,ground green chillies-5,ginger-1&1/2 "piece,cumin seeds-1/2 tsp,oil-3 tbsp,coriander-chopped,salt-according to taste,large tomatoes-2,turmeric pd-1/4 th tsp,water-3 to 3&1/2 cups
method
in a mixie jar grind tomatoes,ginger.heat the oil and tip in cumin seeds and then onion,green chilli paste,salt,turmeric pd.fry the onions until they change colour and add the tomato puree.also fry the tomato puree until the oil seperates.add the chana and water.cook for two whistles on high flame.open the lid after pressure goes down.cook for sometime on medium flame until the gravy reaches the desired consistency

MY CLICKS

FISH CURRY

required:catfish pieces-6,red chilli pd-1 tsp,ginger&garlic paste-1 tbsp,turmeric pd-1/4 th tsp,salt-1/4 th tsp or accoridng to taste,tamarind paste-1 tbsp,water-1&1/2 cups,onion[red] large-1 sliced thin and halved,green chillies-2 slit,oil-4 tbsp,coriander-little chopped
method
clean the fish pieces nicely and put arrange them next to one another in a deep bottomed but flat pan.tip in red chilli pd,ginger garlic paste,salt,turmeric pd and mix well.now add the onions,oil and mix again.now mix tamarind paste along with water and pour onto the fish.cover and cook on high flame until the water starts bubbling away.swirl the cooking vessel once carefully so that the gravy is spread evenly.open the lid and cook until oil comes to the top

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SORAKAYI[BOTTLEGOURD] PAKODA

required:bottle gourd or sorakayi-250 g,green chillies-7 slit and cut in the middle,wheat flour-2 tbsp,riceflour-4 to 5 handfuls,ginger-3 tsp grated,salt-according to taste,cumin seeds-1/2 tsp,onion-1/2 medium size thinly sliced,curry leaves chopped,coriander-chopped,oil-to deep fry
method
peel and grate the bottlegourd.press firmly and seperate the vegetable juice.to this add onions,green chillies,ginger,cumin seeds,curry leaves,coriander and mix well.then tip in wheat flour,riceflour and make a sticky dough.if necessary add the vegetable juice.drop the dough in hot oil and deep fry.

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CAPSICUM AND YELLOW CUCUMBER CHUTNEY

required:capsicum or green bell pepper-3 seeded,green chillies-20,tamarind paste-2 tsp,yellow cucumber-250 g,cumin seeds-3/4 th tsp,salt-according to taste,oil-1 tbsp,garlic cloves-2 big,turmeric pd-a pinch

for tempering

oil-1 tbsp,dry red chilli-1 broken,mustard seeds,chanadal-1 tsp,uraddal-1 tsp,curry leaves-few
method
take a non stick pan and fry roughly chopped capsicum in oil.when the capsicum slightly changes colour tip in green chillies and also fry until light brown.peel and dice the cucumber.if the seeds are bitter discard them along with the soft part underneath.keep the cucumber pieces aside.take a mixie jar and grind capsicum,green chillies,tamarind paste,cumin seeds,garlic cloves,turmeric pd,salt,cumin seeds.to this add the cucumber pieces and mix well.now prepare the tempering and add to the chutney.
if the cucumber is sour then reduce the tamarind paste 

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SPINACH YOGHURT SMOOTHIE

required:spinach leaves-2 handfuls,1/2 cup thick yoghurt,water-as required,apple-1 small roughly chopped,honey-1&1/2 tsp or seeded mejdool date-1,plant based protein pd[optional]-2 tbsp
method
blend everything together with little water until smooth.

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DRUMSTICK LEAVES RASAM OR SOUP

required:oil-2 tsp,1 small size red onion-sliced thin,dry red chilli-1 broken,turmeric pd-1 pinch,salt-according to taste,black pepper pd-1/4 th tsp,large sour tomato-1 chopped,drumstick leaves-handful,water-3/4 th lt
method
take a sauce pan and fry the onion,turmeric pd,red chilli in oil until the onion sweats.now add the tomatoes,black pepper pd,drumstick leaves and fry a little.add water,salt. let it come to a boil and turn off after two min.

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CRACKED WHEAT PORRIDGE OR PAYASAM

required:brown wheat rawa-1/2 cup,grated jaggery-4 to 5 tbsp,cardamom pd-1/4 th tsp,melted ghee-1 tbsp,coconut milk-250 ml,water-1&1/2 cups,salt- a pinch

method
melt the jaggery and strain to remove any impurities.fry the rawa in ghee and when the smell emanates from the rawa add water and cover to cook.now add coconut milk and stir.cook until the coconut milk heats up and tip in cardamom pd,jaggery,salt.mix well and turn off

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ZUCCHINI CHUTNEY

required:zucchini-1/2 kg,long green chillies-20,garlic cloves-3 big,cumin seeds-1/2 tsp,tamarind paste-2 tsp,salt-according to taste,turmeric pd-a pinch,oil-1 tbsp
for tempering:oil-1 tbsp,mustard seeds-1/4 th tsp,uraddal-1 tsp,chandal-1/2 tsp,curry leaves-few
method
trim the ends and cut the zucchini into roundels.heat a non stick pan with oil.fry the zucchini pieces in a non stick pan and when they become lightly golden; tip in the green chillies and also fry them until they change colour. put these in a mixture jar after they come to room temperature.also tip in garlic,turmeric,cumin seeds,salt,tamarind paste and blend in whipper mode until coarse.
now prepare the tempering with oil,mustard seeds,uraddal,chandal and curry leaves.add this to the chutney and mix well.

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CORN TIKKI

required:corn rawa-1/2 cup,green chillies-6 finely chopped,breadcrumbs-3/4 th cup,water-2&3/4 th cups,coriander-finely chopped,curry leaves-few chopped,cumin seeds-1/4th tsp,salt-according to taste,red onion-1/2 medium finely chopped,oil-a tsp or little more for each tikki to fry
method
heat up the water and add rawa to it.reduce the flame and let the rawa cook.when the cooked mixture comes to room temperature add onions,green chillies,cumin seeds,bread crumbs,salt,coriander,curry leaves and make round balls.flatten them and put them on a seasoned non stick pan.cook on both sides until golden by adding oil.

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SESAME TAMARIND RICE

required:rice-2 cups,white sesame seeds-6 tbsp toasted,dry red chillies-20,salt-according to taste,oil-3 tbsp,mustard seeds-1 tbsp,chanadal-4 tsp,uraddal-4 tsp,curry leaves-2 handfuls,tamarind paste-approximately 5 tbsp,raw groundnuts with skin-2 handfuls,hing-1/2 tsp
method
cook the rice with water in a pressure cooker or rice cooker.dry roast red chillies and grind with sesame seeds.take a pan and pour oil.heat it up and tip in the mustards,chanadal,uraddal,curry leaves,hing one after the other.when the dal turns light brown ,add the peanuts and toss until they change colour.
now add the tamarind paste and saute for a minute.lastly add the ground chilli pd.mix well and turn off.add this mix and salt to the rice and mix again.

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FALAFEL SANDWICH

required:readymix falafel,green chutney[store bought],bread slices
method
prepare the falafel according to the instructions on the pack.apply green chutney to a bread slice and place the lightly crushed falafel balls on the slice.cover it with another slice.

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VEGETABLE RAMEN

required:oil-1 tbsp,onion finely chopped-2 tbsp,ginger&garlic paste-1 tsp,green chillies-2 slit,potato-1 diced,carrot-1 diced,salt-2 pinches,tomato-1 small finely chopped,top ramen wheat noodles-2 bundles,seasoning mix-2 packets,dried or fried and crushed curry leaves pd-1 tsp,coriander chopped-little,salt-according to taste,water-for cooking noodles,red chilli pd-2 pinches,water-3 cups
method
heat a pan with oil and fry the onions,green chillies until the onions sweat.tip in ginger&garlic paste
and fry until raw smell disappears.now add potato,carrot and fry until they are slightly soft.tip in the tomato,red chilli pd and fry a minute.add noodles,seasoning mix,curry leaves pd,salt,water,red chilli pd and then water to cook the noodles.cook until soft.sprinkle coriander.

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DOSAKAYI CHICKEN

required:oil-4 tbsp,cloves-2,green cardamom-1,cinnamon-1"piece,yellow cucumber-200 g,chicken kheema-16 oz or 450 g,green chillies-3 slit,onion large-finely chopped,ginger&garlic paste-3 tsp,red chilli pd-1&1/2 tsp,salt-according to taste,turmeric pd-1/4 th tsp,garam masala pd-1 heaped tsp,water-1/2 cup to cook cucumber,coriander-finely chopped,water-3/4 th cup to cook kheema
method
cover and cook the cucumber with little salt,turmeric pd,red chilli pd,water until al dente.heat the oil in a thick bottomed vessel and tip in cloves,cardamom,cinnamon.next tip in the onion,green chillies,little salt and stir fry until the onions are slightly brown.add the ginger&garlic paste and fry until the onions are golden.next add the kheema and keep covered for sometime.when the kheema changes colour tip in red chilli pd and pour water.cook until soft and then put the cooked cucumber into the vessel and mix well.adjust salt,red chilli pd and add garam masala,coriander.

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MINT FLAVOURED BUTTERMILK

required:mint leaves-a cup,salt-2 pinches,thin buttermilk-3 cups
method
grind the mint leaves and then add curd to the same jar and grind on the whipper mode or blend in a juicer until well combined. pour into the glasses or strain and pour

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BOILED PEANUTS

required:1&1/4 th  cups raw peanuts with skin,water-1/2 cup to cook,salt-1/2 tsp,water-2 cups to soak
method
wash and soak the groundnuts in water for 2 hours.drain some water and keep enough water to cook.add salt and cook for 2 whistles in a pressure cooker.open the lid when the pressure goes down and simmer until all water has evapourated.

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