SPICY BUTTERMILK

required:salt-1/2 tsp,cumin pd-1/2 tsp,coriander chopped with stems-1/2 cup,curry leaves-2 strands,lemon juice-1&1/2 tbsp,ginger-1&1/2"piece,green chilli-1,thick curd-from 1/4th ltr milk,chilled water-300 ml

method

blend everything nicely 

MY CLICKS

MANGO TAHINI SMOOTHIE

required:mango pulp-3/4th cup,tahini-1 tbsp,water-3/4 th cup chilled

method

blend everything together until smooth

MY CLICKS

MANGO, CILANTRO& SPINACH SMOOTHIE

required: cold mango pulp-3/4 th cup,coriander leaves-2 sprigs[not stems],spinach-2 handfuls, cold water-1/2 cup

method

blend everything well until smooth

MY CLICKS

ASPARAGUS AND MUSHROOM STIRFRY

MY CLICKS

required:brown button mushroom-200 g sliced thick,asparagus-1 bunch diced after trimming the ends,small shallot-1 sliced thick,garlic pd-1/4 th tsp,salt-according to taste,olive oil-1&1/2 tbsp,black pepper pd-1/2 tsp

method          

heat the pan and pour in olive oil.when it's warm add the vegetables and saute.tip in salt,black pepper pd,garlic pd and mix well.turn off when the vegetables are slightly golden.

MIXED BEANS FRY

required:oil-2 tbsp,mustard seeds-1/2 tsp,uraddal-1 tsp,curry leaves-few,turmeric pd-2 pinches,frozen green peas-1/4 th cup,frozen corn-1/4 th cup,carrot-1/2 cup diced into small cubes,grated coconut-1/4 th cup,frozen broad beans-1/4th cup,salt-according to taste,garlic chilli pd-1 tsp,hyacinth beans-200 g,water-2 tbsp,garlic chilli pd-1 tsp

method

blanch frozen green peas,corn,carrot,broad beans together.drain and keep them seperately.prepare the hyacinth beans now.remove the fibre on the sides by peeling away both the ends.pressure cook the hyacinth beans with water for a whistle.after the pressure comes down remove the lid and cook further until dry.

heat a pan and pour oil.tip in mustards,uraddal,curry leaves one after the other.add all the vegetables,turmeric pd,salt and stir fry.after 2 min, add coconut and mix well.fry for a min.lastly add garlic chilli pd and turn off.

MY CLICKS

SWEET AND SALTY BEETROOT LASSI

required: beetroot pd-2 tbsp,salt-2 pinches,3 cups -thick curd with cream,sugar-4 tsp or honey

method

blend everything nicely or use a churner and churn until foam forms.

MY CLICKS

RADISH AND APPLE SALAD

required:red radish-340 g,apple-1 large,lemon juice-1 small lemon,salt-according to taste,black pepper-1/4 th tsp,coriander-finely chopped little

method

wash and dice both radish and apple.put them in a bowl and mix well with all other ingredients.

MY CLICKS

ZUCCHINI,CARROT AND ASPARAGUS STIRFRY

required:oil-3 tsp,carrots peeled and chopped diagonally-2 medium,asparagus trimmed and cut diagonally-a handful,zucchini cut lengthwise and cut diagonally-300g,dry ginger pd-1 tsp,salt-according to taste,black pepper

method

heat a pan with oil and tip in the carrots and stirfry.after 30 sec, tip in zucchini,asparagus,ginger,salt,pepper and continue to stirfry.turn off after 30 sec.

MY CLICKS

BROCCOLI & MUSHROOMS STIRFRY

required:oil-3 tsp,garlic cloves-2 finely chopped,broccoli seperated into florets-1 head,button mushrooms halved-250g,red pepper diced-1,salt-according to taste,black pepper crushed-a pinch,red chilli flakes-1/4th  tsp

method

heat a non stick or steel pan with oil.tip in garlic and when it changes to light brown add the broccoli,mushrooms and stir fry for a min.add the peppers,salt,black pepper,red chilli flakes and mix well.turn off in less than a min before the peppers become soggy

MY CLICKS

KALE AND CASHEW PAKODA

required:kale leaves roughly chopped-3 cups,1/2 or 3/4 th cup riceflour for binding,garlic cloves-3 finely chopped,green chillies-2 or 3 finely chopped,salt-to taste,oil-to deep fry,raw cashews-a handful,onion thinly sliced-1/2 medium

method

put the kale leaves in a vessel and tip in green chilli,garlic,salt,onion.mix the kale leaves well.when the kale releases water add riceflour,cashews and mix again.sprinkle little water if required for binding.heat the oil and make small balls of this mixture.drop these balls in whole or two lumps

MY CLICKS

BAINGAN BHARTHA

required:medium onion-1 finely chopped,turmeric pd-1/4 th tsp,tomatoes-2 medium,red chilli pd-less than 1/2 tsp,large eggplant about 1lb or 400 g-1,cumin seeds-/4 th tsp,oil-1&1/2 tbsp,coriander-little

method

apply little oil all over the eggplant.put a steel wire roaster on the stove and place the eggplant on it. grill on medium flame.keep turning all the sides with the help of a inserted fork until the skin colour is completely changed and eggplant looks cooked.immerse in water completely for sometime and peel off the skin.open the eggplant and check to see if there are any worms inside.remove if any and then mash it up nicely.

take a pan and heat it up with oil.tip in cumin seeds,onion,turmeric pd,salt and saute.when the onion becomes light brown add the tomatoes,red chilli pd. stir fry until they become mushy and reduce.add the mashed eggplant to this and mix well.turn off after 2 min.add some coriander.

MY CLICKS

SWEETPOTATO AND CARROT SOUP

required:fresh thyme-2 pinches[optional],curry leaves-few,sweet potato peeled and diced-about 400 g,carrots peeled and diced-200g,onion-1 medium,black pepper pd-1/4 th tsp,cumin pd-1/2 tsp,red chilli pd-1/4th tsp,salt-according to taste,coriander chopped-little,oil-1&1/2  tbsp,turmeric pd-1/4 th tsp,chicken bouillan cube-12 g,water-1&1/2 ltr

method

take a pressure cooker and heat the oil.tip in onion,curry leaves,turmeric pd,little salt and saute until the onion is light golden.add thyme,cumin powder,sweetpotato,carrot,red chilli pd,bouillan cubes and stirfry.after a min add water and close the lid.turn off after three whistles.when the pressure comes off blend with an immersion blender for 2 more min until it thickens.lastly add pepper pd and adjust any salt.

MY CLICKS

KARAPPODI CHICKEN

required:boneless chicken thighs 800 g-cut into small pieces,karivepaku karam-3 heaped tsp,senagapodi karam-3 heaped tsp,oil-1 tbsp,green chillies-2 slit,beaten curd-1 tbsp,ginger&garlic paste-2 tsp,turmeric pd-1/4 th tsp,red chilli pd-1 tsp,salt-according to taste,curry leaves-few

method

marinate the chicken for half an hour with ginger&garlic paste,red chilli pd,turmeric pd,little salt[there is already salt in karappodi]

cook the marinated chicken in a deep sauce pan on medium heat until all the water dries up.take a non stick pan and add oil.tip in green chillies,curry leaves and when they change colour add beaten curd.cook for 30 sec and tip in the chicken and stir fry for sometime.turn off and add the karappodi.mix well and adjust the salt.

MY CLICKS

PANEER BHURJI

required:onion-1/2 medium finely chopped,tomato-1 medium finely chopped,cumin seeds-1/4 th tsp,split milk-1/2 ltr,turmeric pd-a pinch,green chilli-finely chopped-1,coriander leaves-few,salt-according to taste,red chilli pd-1/4 th tsp

method

split the boiling milk using little lemon juice.when the curds are separated turn off and pour into a cheese cloth. drain the water as much as possible.

take a frying pan and heat up the oil.tip in cumin seeds,onions,green chilli,tumeric pd.when the onions are slightly brown, add the tomato and stir fry.tip in salt,red chilli pd after the water content from tomatoes reduce.finally add the paneer,coriander leaves and mix well.turn off after a min.

MY CLICKS

VANGIBATH

required:small green brinjal or long brinjal-1/2 kg,coriander seeds-1&1/2 tsp,groundnuts1/2 cup,uraddal-4 tsp,cinnamon-2"piece,cumin seeds-1 tsp,cashews-2 tbsp,cloves-5,dry red chillies-11,dry coconut-2 tbsp,sona masoori rice-1&1/4th cup,water-2&3/4th cups,fenugreek seeds-less than 1/4 th tsp,tamarind paste-3 tbsp,salt-according to tatse,oil-4 tbsp,turmeric pd-1/2 tsp,mustard seeds-1/2 tsp,chanadal-3/4 th tsp,curry leaves-few,hing pd-2 pinches,jaggery pd-1 tsp

method

pressure cook the rice with water and keep.

dice the brinjal into thick wedges and keep in salted water.

dry roast uraddal,cinnamon,dry red chillies,cloves together.again dry roast cumin seeds,fenugreek seeds until nice aroma comes.grind  everything into a fine powder.this is the vangibath masala.this masala can be stored in a clean jar.

heat the oil in a wide pan and tip in mustard seeds,hing pd,chanadal,curry leaves,turmeric pd one after the other.when mustards pop add groundnuts,cashews.when they slightly change colour put squeezed and drained brinjal.tip in salt and cover on high flame for a min.after that reduce the flame and keep it covered until the brinjal turns soft.then add tamarind paste,coconut,jaggery pd and mix well.turn off after a min.to this mixture add rice,ground powder and mix well.

MY CLICKS

VANGIBATH MASALA

required:coriander seeds-1&1/2 tsp,cloves-5,cinnamon-2"piece,fenugreek seeds-less than 1/4 th tsp,cumin seeds-1 tsp,dry red chillies-11,uraddal-4 tsp

method

dry roast coriander seeds,cloves,cinnamon,dry red chillies together until the toasted smell comes.put them in a mixie jar.now dry roast cumin seeds,fenugreek seeds until nice aroma comes.put them in the same mixie jar and grind until smooth.this masala powder is sufficient for 1&1/4th cups of rice.

MY CLICKS

SPINACH APPAM

required:1&1/2 cups of thick dosa batter,salt-as required,cumin seeds-1 tsp,spinach leaves-3 handfuls,green chillies-4 finely chopped,red onion-1 medium finely chopped,water-as required,oil-for frying

method

wash and blanch the spinach.grind the spinach leaves with little water.mix dosa batter with spinach puree,onions,cumin seeds,green chillies,salt.adjust the consistency of batter.batter should be slightly thick but easy to drop into the heated ebelskiver pan.turn and fry on other side as well until done.the ebelskiver pan molds should be filled with upto one fourth of the height before heating.

MY CLICKS

BANANA SMOOTHIE

required:1 large ripe banana,beetroot powder-3 tsp,almond milk[mtr brand] or coconut milk-300 ml

method

blend banana,beetroot powder,almond milk together.Even two scoops of mtr almond drink mix can be added along with milk instead of almond drink.some chocolate based protein can be added to this to make it more robust 

MY CLICKS

TOMATO CURRY WITH COCONUT MILK

required:4 tsp-oil,mustard seeds-1/4 th tsp,dry red chilli broken-1,garlic clove-1 crushed lightly,curry leaves-few,cumin seeds-1/4 th tsp,turmeric pd-1/4 th tsp,onion-1 small thinly sliced,red chilli powder-1/4 th tsp,tomatoes-3 small-diced into cubes, water-1&1/2 cups,thick coconut milk-1cup,fennel powder-1/4 th tsp

method

heat a stock pot with 2 tsp of oil and tip in the onions,turmeric powder.fry until it slightly changes colour.then add the tomatoes,red chilli pd,salt,water and cover until the tomatoes are half cooked.pour the coconut milk,fennel powder and adjust any salt.cook further and let it reduce until slightly thick.

now prepare a tempering with the remaining oil.when the oil is warm; tip in mustard seeds,dry red chilli,garlic clove together.when the mustards pop, tip in cumin seeds,curry leaves.immediately add the tempering to the stock pot and cover for a min.

MY CLICKS

MASALA DAL KICHDI

required: oil-1 tbsp,butter-2 tbsp,cloves-4,cinnamon-1"piece,salt-according to taste,moongdal halves with skin-3/4th cup,masoor dal-3/4th cup,sona masoori rice-3/4th cup,water-4&1/2 cups[for soft kichdi] or 4 cups,green chillies-4 slit,shallot or red onion-1 small thinly sliced,ginger&garlic paste-2 tsp

method

wash and soak the rice,masoor dal,moongdal for 5 min.heat the butter and oil together.tip in cloves,cinnamon and when they slightly change colour tip in onion,green chillies.when onion turns translucent add ginger&garlic paste and fry until it changes colour.add the drained rice and fry for a min.pour water,add salt and cook for 2 whistles in a pressure cooker.

MY CLICKS

BOONDI LADDU SANDWICH

required:2 bread slices[ soft wheat bread],boondi laddu-1 

method

lightly toast the bread.crush the laddu and spread over one slice of bread.cover with another slice

MY CLICKS

GARLIC CHILLI POWDER

required:dry red chillies-1/2 kg,raw garlic cloves[ ends trimmed]-1/4 th kg,cumin seeds-100g,salt-1 heaped tsp

method

lightly heat up the dry red chillies without changing colour.grind dry red chillies in two batches.now grind the garlic with a little bit of chilli powder.then grind the cumin seeds with little salt.mix all together.add a teaspoon of this powder to any vegetable fry after the vegetables are soft and mix well.turn off immediately as the chilli will burn

MY CLICKS

BIRYANI MASALA

required:coriander-1/2 kg,cinnamon-100g,cloves-100g,cardamom-50g,star anise-100g,mace-50g,shahjeera-50g,black cardamom-50g,marathi mogga-100 g

method

other than shahjeera dry roast everything together until aromatic. grind all the spices into a smooth powder.

use a tsp of this powder for 1 kg of rice in biryani preparation.add when rice is half cooked or towards the end as this powder is already dry roasted 

MY CLICKS

METHI PAKODA

required:methi leaves-1 small bunch chopped,onion-1 large sliced thin,green chillies-3 finely chopped,ghee-2 tsp,salt-according to taste,chickpea flour-1&1/2 cups,oil-to deep fry,water 1 or 2 tbsp

method

wash the leaves thoroughly.put the chopped onion in a mixing bowl.add green chillies,ghee and mix well.now tip in the chickpea flour,methi leaves,salt and mix again.meanwhile heat the oil.

if necessary sprinkle little water onto the onion mix, in order to coat the onions well with flour.deep fry by releasing small lumps of this mix slowly into the oil and fry on both sides.

MY CLICKS

BANANA& BLUEBERRY SMOOTHIE

required:2 cups- blueberries,very ripe banana-1,milk-2 cups,plant based protein pd-2 tbsp[ optional] or strawberry ice cream-1 scoop[optional]

method

blend everything nicely.

MY CLICKS

SPINACH AND CUSTARD APPLE SMOOTHIE

required:kiwi-1 peeled,baby spinach-3 handfuls,custard apple pulp frozen-2 cups,any plant based green superfood-2 tsp[optional] berry flavour,water-3 cups

method

blend everything nicely in a juicer jar

MY CLICKS

KALE AND SHRIMP FRY

required:oil-2 tbsp,onion-3/4 th large finely chopped,turmeric pd-1/2 tsp,kale-1 bunch,shrimp-34 g,green chillies-1 slit,garlic chopped-1&1/2 tbsp,red chilli flakes-2 pinches,red chilli pd-2 pinches,salt-according to taste

method

for preparing the kale,seperate the leafy part from the middle stem and wash nicely.chop and put in a colander for water to drain nicely.cook the cleaned and washed shrimp along with red chilli pd,half the turmeric pd,little salt in a vessel for few minutes until any water from the shrimp dries up.heat the oil in a pan and tip in garlic and when it starts to change colour tip in onions,green chilli,turmeric pd,salt and fry until the onions are light brown.now put the kale leaves into the pan.stir fry and after a minute tip in shrimp,red chilli flakes.adjust the salt.when the kale is little soft turn off and serve with rice.

MY CLICKS

CORN AND CAPSICUM SANDWICH

required:2 tsp finely chopped onion,capsicum finely chopped-3 tsp,frozen sweetcorn-2 handfuls,chaat masala-2 pinches,salt-2 pinches,curry powder-2 pinches,cheese slices-2,butter-to apply on bread,bread slices-4 large

method

remove any water from corn.mix onion,capsicum,corn,chaat masala,salt,curry powder. put the stuffing on one slice of bread and cover it with another slice which has been buttered on the top.repeat with the other slices of bread and place them carefully on a heated sandwich toaster.

MY CLICKS

GULKAND PINWHEELS

required:readymade crescent roll which makes 8 danish,cream cheese-1&1/2 tbsp,lemon juice-2 tsp,gulkand or rose petal jam-6 tsp,white sugar-1 heaped tsp,1 beaten egg-to brush

method

mix softened cream cheese with sugar and lemon juice.pat the crescent dough into one big layer by pinching all the triangles together.roll with a rolling pin if necessary.spread cream cheese in a thin layer across the dough.roll into a log and cut into equal parts.flatten the rounds so that they form a slight dent in the middle.put the jam in the middle.lightly grease the baking tray with butter.put the pinwheels little apart from each other on the baking tray and refrigerate for half an hour.apply the egg wash over the pinwheels.meanwhile preheat the oven at 350f and place the baking tray on the top shelf. keep checking after 10 min.it takes about 12 -13 min.when they form a golden crust remove the baking tray from the oven.

MY CLICKS

LEFTOVER CHICKEN FRY PULAO

required:1/2 kg left over chicken fry,1&3/4 th cups basmathi rice,salt-to taste,garam masala-1/2 tsp,cinnamon-2" piece,cloves-4,green cardamom-2,star anise-1,bay leaves-2,mace-1,coriander chopped-1 small bunch,mint leaves-1/2 small bunch,green chilli-1 slit,oil-1 tbsp,water-2&1/4th cups,ginger&garlic paste-1 tsp

method

soak the basmathi rice for 30 min. take a pressure pan and heat it up with oil.add the cinnamon,star anise,cardamom,cloves,bayleaves,mace,green chilli and fry.now add the ginger&garlic paste and fry again until it changes colour.add the soaked and drained rice and stir fry for a min.tip in coriander,mint leaves and mix well.add the chicken fry now

pour water and tip in salt,garam masala.the water should be on the salty side.when the water heats up close the lid and put on high flame.when the cooker starts a mild whistling sound, reduce the flame and cook for 5 more min and turn off

MY CLICKS

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