YARD LONG BEANS FRY

required:yard long beans-500g cross cut,water-1/2 cup,turmeric pd-1/4 th tsp,salt-1/2 tsp,oil-3/4 th tbsp,mustards seeds-1 tsp,curry leaves-1 sprig,onion-1 big chopped,red chilli pd-1 tsp
method
add water,turmeric pd to the beans and cook covered for sometime.when the beans are 90% cooked,increase the heat so that the water dries up.turn off.heat a pan and pour the oil.when the oil is hot, tip in mustard seeds and curry leaves.after the mustards pop,tip in the onion.add the salt.saute until the onion turns light brown.now add the cooked beans and red chilli powder and mix nicely for 3-4 min.

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KIWI SMOOTHIE WITH GREEN TEA

required:green tea bags-2,2 cups water,honey according to taste,kiwi's-2 refrigerated.
method
boil the water and turnoff the stove.put the tea bags in water until the water colour is light golden.refrigerate the tea.later blend the kiwi's,honey and tea.serve immediately.

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SPRING ONION UPMA

required:oil-1 tbsp,mustard seeds-1 tsp,uraddal-1 tsp,chanadal-1 tsp,curry leaves-1 sprig,spring onion greens-1 cup chopped{white part of the spring onions also can be included if slender} ,ginger&garlic paste-1 tsp,green chillies-5 finely chopped,1 cup- brown wheat rawa ,salt-according to taste,water-3 glasses
method
heat the oil and tip in mustard seeds,uraddal,chanadal and curry leaves.when the mustards pop add the spring onions,ginger&garlic paste,green chillies and fry for 2 minutes on medium flame.now add the rawa and salt.stir fry for a minute and pour water.cook covered on high flame until done.serve hot.

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CHUKKAKURA PARANTHA

required:chukkakura pappu or dal,wheat flour,oil or ghee
method:take some prepared dal and add sufficient wheat flour to it.knead them together to make a dough.make paranthas and fry with little oil or ghee on a tawa.

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CHUKKAKURA PAPPU

required:chukkakura-4 small bunches,toordal-1 cup,onion-1 small diced,green chillies-2 slit,salt-1/2 tsp,turmeric pd-1/4th tsp,red chilli pd-3/4 th tsp,water-2&1/2 cups
for tempering:oil-1 tbsp,mustard seeds-1 tsp,garlic cloves-2 crushed,cumin seeds-1 tsp,curry leaves-1 sprig

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method
wash the dal and soak it in water for half an hour.put the dal along with water in a pressure cooker.also add onion,green chillies and chopped greens to the dal.cook the dal for 1 to 2 whistles and turn off.when the pressure comes down open the lid and turn on the flame.tip in turmeric pd and red chilli pd.cook for a minute and turn off.prepare the tempering in another vessel and pour it on the dal and cover for a min.

GARLICY MUSHROOM PAKODA

required:chickpea flour or besan-1 cup, button mushrooms-250 g,garlic paste-2 tsp,turmeric pd-2 pinches,red chilli pd-3/4 th tsp,ajwain or carom-1 tsp,salt-according to taste,baking soda-2 pinches,lemon juice-2 tsp,water
method
make a thick batter with chickpea flour,red chilli pd,soda,salt,ajwain,garlic paste,turmeric pd,lime juice and enough water.clean the mushrooms and remove the stalks.dip the mushrooms in the batter and deep fry on a high flame.serve hot.

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EGG CURRY WITH MILK

required:oil-1 tbsp,onion-1 big,red chilli powder-1 tsp,salt-1/2 tsp,turmeric pd-2 pinches,eggs-2,milk-1/4 th cup
method:take a non stick pan which is deep in the middle or an appam pan.add oil to the pan and tip in finely chopped onions.saute for some time until medium brown and add red chilli pd,turmeric pd,salt.mix nicely and pour the milk.move the onions to one place in the pan.drop the eggs next to each other without disturbing the yellow part.keep it covered until the eggs are cooked.serve with rice.

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MALAI MUSHROOM

required:oil-1/2 tbsp,ghee-1 tbsp,onions-2 medium finely chopped,ginger&garlic paste-2 tsp,mushrooms-250g diced in four pieces,tomato-1 big pureed or finely chopped ,turmeric pd-1/4 th tsp,red chilli pd-1 tsp,salt-according to tatse,green chillies-2 finely chopped,1 cup-water,1 cup-milk,coriander leaves-chopped,1 tbsp cream

MY CLICKS

method:
Heat a non stick pan and pour oil.also add ghee.when the oil turns hot tip in the onions and fry until light brown.tip in ginger-garlic paste and saute for a minute.now add the mushrooms and mix nicely for two min
on high flame.then add tomato,turmeric pd,green chillies,red chilli pd,salt.saute until oil seperates and then add water and cook on high flame.when the water dries up add milk,coriander.keep stirring for a minute and lastly add cream.turn off  before the milk splits and serve with pulka.

CARROT MILK

required:milk-1 big cup,cardamom pd-1 pinch,carrot grated-1tbsp,sugar-according to taste
method
boil the milk with grated carrot until the carrot is soft.add cardamom pd,sugar.serve hot or cold.

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GREEN PEA SOUP

required:butter-1 tbsp,onion-1 small finely chopped,fresh green peas-1&1/2 cups,water-1 lt,salt-according to taste,black pepper pd-coarsely ground-according to taste
method
boil the green peas and drain.collect the water.grind the green peas to a paste in a mixer jar.melt butter in a pan and fry the onion until it sweats.add the peas paste to the pan and fry for 1 min.pour water with the collected water to adjust the consistency and boil for 5 min.tip in salt and pepper pd.serve warm.

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SUNNUNDALU

required: uraddal-1&1/2 cups,sugar-3/4 th cup,melted ghee
method
dry roast the uraddal until it light golden in colour.use medium flame for roasting the dal and toss it continuously. grind the uraddal coarsely in a mixer jar.later tip in the sugar and grind both the dal and sugar to a fine pd.with the help of melted ghee make laddus.these laddu's can be stored.

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SPICY PEANUTS

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required:oil-to fry the peanuts,peanuts-1 cup,curry leaves-2 sprigs,salt-1/4 th tsp,red chilli pd-1/2 tsp

method

fry the curry leaves until crisp and put them in a bowl.deep fry the peanuts in the same oil and put them on a paper napkin.while still hot put the peanuts in a bowl with salt,red chilli pd,curry leaves and mix nicely.adjust salt and red chilli pd according to taste.

RIDGEGOURD AND CABBAGE CHUTNEY

MY CLICKS

required:oil-1 tbsp,ridgegourd-100g peeled and diced,cabbage-200g chopped in big pieces,green chillies-10,garlic cloves-3,salt-according to taste,tamarind-size of 2 marbles,cumin seeds-1/2 tsp,turmeric pd-a pinch

for tempering:oil-1 tsp,mustards seeds-1/2 tsp,chanadal-1/2 tsp,uraddal-1/2 tsp,curry leaves-1 sprig
method
take a non stick pan and heat it up.pour oil into it and when the oil is hot, tip ridgegourd and cabbage
into the pan.cook covered until they are soft and dry.remove to a plate and let them come to the room temperature.
meanwhile fry the green chillies in the same pan with a tsp of oil.when greenish brown put them in a mixie jar
along with turmeric pd,tamarind,cumin seeds and garlic cloves.grind until smooth and add the ridgegourd -cabbage mixture.blend everything nicely with salt.
next prepare a tempering with the above mentioned items and serve this chutney with rice and ghee.

PEANUT MASALA

MY CLICKS

required:onion-1 small finely chopped,green chillies-2,red chilli pd-1/4 th tsp,lime juice-2 tsp,peanuts-1/2 cup,oil-to fry peanuts
method
fry the peanuts in oil and remove to a paper napkin. mix onion,green chillies,salt,red chilli pd,limejuice and keep.add fried peanuts to this mix and serve.

PESARA SUNNUNDALU

required: yellow moongdal-1&1/2 cups,sugar-3/4 th cup,melted ghee-just enough to bind the laddus,dry coconut grated-1/2 cup[optional]
method
dry roast the yellow moongdal until golden in colour and coarsley grind it in a mixer jar.add sugar to the powdered dal and grind again.grind until sugar and dal turn into fine powder.mix this powder with melted ghee and make laddu's.if dry coconut is added the quantity of sugar has to be increased.

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ARTICLE FISH

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required:finger cut boneless fish-180 g or some 20 fingers,maida-1/2 cup,cornflour-1/2 cup,salt-according to taste,pepper pd,water.
oil-1 tbsp,garlic-chopped finely,dry red chillies broken-1 tbsp,celery-10 g[not the leaves],leeks-5g-only the white part,water or vegetable stock-1/2 cup,salt-according to taste,ajinamoto-a pinch,sugar-a pinch,pricklyash oil-2 drops,red wine-few drops,green chilli sauce-1 tsp,spring onion greens-juliennes
method
make a batter with cornflour,maida,water,salt,pepper pd.the batter should not be very thick or very thin.dip the boneless fish in the batter and deep fry.
pour oil in a wok and heat it up.tip in chopped garlic.when the garlic is fried, tip in dry red chillies,leeks,celery.stir fry,add the deep fried fish.mix everything nicely and pour water or vegetable stock water.when the water starts boiling add ajinamoto,salt,sugar,pricklyash oil,red wine,green chilli sauce.cook on a high flame and when almost dry add spring onion juliennes.

KODIGUDDU PULUSU

MY CLICKS

required:oil-1 tbsp,mustard seeds-1 tsp,cumin seeds-1/2 tsp,onions-2 big-finely chopped,green chilli-1-slit,curry leaves-1 sprig,turmeric pd-2 pinches,salt-according to taste,ginger&garlic paste-less than 1/4 th tsp,thick tamarind paste-2 tsp,water,sugar-1 tsp,red chilli pd-1/2 tsp,boiled and peeled eggs-3
method
make 3 slits on each egg after peeling.heat the oil in a non stick pan and tip in the mustard seeds.when they pop, tip in the cumin seeds.next add onions,green chilli along with the curry leaves and a pinch of salt.tip in the turmeric pd,stir fry until the onions are light brown in colour.
add the ginger&garlic paste and fry until the raw smell disappears.later when the onion is golden in colour
add tamarind paste,sugar,red chilli pd,water and the remaining salt.the water level should be above the level of onions in the pan.cover and cook until the onions are soft and then put the eggs in.mix everything nicely and then turn off.

BUTTER GARLIC FISH

MY CLICKS

required:
for batter:cornflour-1/2 cup,maida-1/2 cup,riceflour-1 tsp[optional],salt,pepper pd,water.
slightly thick slices of boneless fish cut in 3" pieces-180 g or 18 slices,yellow butter-50 g,garlic finely chopped-2 tbsp,fresh red chilli-1 tbsp finely chopped,curry leaves-2 sprigs finely chopped,oats-2 tbsp,water-1/2 cup,salt-according to taste,ajinamoto-2 pinches,eggs-3 yolks.
method
make a batter with cornflour,maida,water,salt,pepper pd.it should not be too thick or too thin.add riceflour[optional] to make it crispy.
dip the fish slices in the batter and deep fry.
melt the butter in a wok and tip in garlic.after it is fried tip in fresh red chilli,curry leaves,oats.stir fry for 1/2 a min and add the deep fried fish.pour water.tip in the salt,ajinamoto.stir fry until the water dries up and add eggs,coriander finely chopped.when the egg is cooked turn off the stove.

CURRY LEAF RICE

MY CLICKS

required:cooked sona masoori rice-1 medium size bowl,curry leaves-10 sprigs,red chilli pd-1 tbsp,coriander pd-1 tbsp,cumin seeds powder-1 tbsp,salt,ghee-1 tsp,cashews-5
method
cook the rice with enough salt.dry roast both coriander seeds and cumin seeds and grind.fry the curry leaves in little oil until they turn bright green colour and crisp.crush them with hand and  mix with the cooked rice.also tip in red chilli pd,coriander pd and cumin pd into the rice.fry the cashews in ghee and add to the rice.mix everything nicely.
if more curry leaves are added the rice will be bitter.

GINGER PEPPER SOUP

MY CLICKS

required:oil-1 tbsp,ginger-3 tsp,spinach-2 leaves roughly chopped,carrots-cut in flower shape-10 thin pieces,veg stock water-4-5 cups,dry mushroom-1,lettuce-1/2 leaf roughly chopped,red chilli paste-1/2 tsp,soya sauce-3 drops,babycorn-1/2-cut in thin round slices,black pepper pd-1/2 tsp,salt-according to taste,ajinamoto-1 pinch,cornflour-1 tsp,coriander-finely chopped

method

mix cornflour with little water and keep it aside.soak the dry mushroom in water for 20 min and slice it thin.heat a wok with oil and tip in ginger,carrot one after the other.stir fry for a min and add stock water,dry mushroom sliced,red chilli paste,soya sauce,babycorn,black pepper pd,salt,ajinamoto.boil for 2-3 min.stir and add cornflour which has been mixed with water.also add the spinach.when the soup thickens add coriander.