CARROT AND SPINACH FRY

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required:carrots-1/2 kg grated,spinach-2 small bunches- washed and chopped roughly,oil-1/2 tbsp,mustard seeds-1/2 tsp,uraddal-1 tsp,green chillies-2 slit,turmeric pd-2 pinches,salt-according to taste,garlic chilli pd-1/2 tsp
method
heat a pan and pour oil in it.tip in the mustard seeds,uraddal.when the mustards pop, add the green chillies.tip in the grated carrot and fry for a minute.now add the chopped spinach,salt and cover for 2 min.remove the lid and fry until the carrot is soft and tip in garlic chilli pd.turn off.

JONNA LADDU

required:jonna pindi[jowar flour]-2 cups,grated jaggery-1 cup,ghee-4 tsp,cashews-10-12, warm milk-3/4th cup,kissmiss-1 tsp
method
fry the cashews in ghee until golden and put them in a plate.in the same pan also fry the kissmiss and put them in the same plate.
next fry the jonnapindi for 10 min on low flame mixing continuously until crisp.grind the jaggery to a smooth paste.mix the flour with jaggery.add warm milk to this and make laddu's immediately.makes about 10-12 laddu's.

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MULLANGI PULI KOLUMBU

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required:mullangi-1 small cut like thick chips,oil-1/2 tbsp,methi seeds-1/4 th tsp,1/4 th tsp-mustard seeds,1/4 th tsp-chanadal,1/4 th tsp uraddal,shallots[sambar onions]-15 peeled,green chillies-2 slit,curry leaves-1 sprig,garlic cloves-5 peeled,hing-1 pinch,water-250-300 ml,salt-acording to taste,jaggery-a small piece,red chilli pd-according to taste,onion-1 small, 1/4 th of a small coconut or 2- 1" pieces of coconut,salt-according to taste

method
heat the oil and tip in methi seeds,mustard seeds,chanadal,uraddal.when they are fried, add shallots,mullangi green chillies,curry leaves,garlic cloves and fry for about 5 min until the mooli becomes soft.tip in the red chilli pd and add water.when the water is boiling away,tip in the hing and jaggery.meanwhile grind both onion and coconut,salt in a mixie.add this paste to the kolumbu and cook for some more time until the raw smell of onion disappears.

QUICK MOONGDAL HALWA

MY CLICKS

required:yellow moongdal-1cup,water-1/2 cup,sugar-according to taste,ghee-1/2 tbsp,coconut grated-3 tsp,cashews-5 broken,cardamom powder-2 pinches
method
soak the moongdal for 2 hours.drain and grind coarsely with water.prepare idli's with this batter.apply ghee to the idli plates.leave the bottom plate of the idli stand empty while putting the batter on the idli plates.these idli's are not soft like the regular idli's.it takes about 5-7 minutes for the idli's to be cooked in steam.when the idli's are warm take the idlis and grind with 3 or 4 tsp of ghee coarsely in a mixie.
measure the moongdal mixture and for 1 measurement of this add 3/4 th measurement of sugar.also add coconut and cardamom pd  to the same mix and keep this aside for few minutes until the sugar is melted.
take a pan and add the remaining ghee and fry some cashews.now add the prepared moongdal mix and fry for 1 minute on medium heat and remove.

PESARA GARELU

required:split moongdal-2 cups,onion-1 big chopped,coriander-1 bunch chopped,ginger-30 g,green chillies-7 or 8,cumin seeds-1&1/2 tsp,salt-according to taste,oil to deep fry
method
wash and soak the moongdal for 5-6 hours or overnight.wash the dal again nicely.take the dal from the water in the vessel and put it in a colander.in this process discard the green part of the dal.green part need not be thrown away completely.grind this dal coarsely in a mixie with green chillies,salt and ginger.add cumin seeds,coriander and onion to this paste.deep fry the vadas.dip the hand in water to shape and drop the vadas easily in oil.

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FLAX SEEDS SPICE POWDER

required:flax seeds-1 cup,uraddal-1 cup,chanadal-1cup,toordal-1 cup,dry red chillies-2 cups,curry leaves-3 sprigs,salt-to taste
method
dry roast flax seeds,uraddal,chanadal,toordal,dry red chillies,curry leaves seperately in a pan until the colour changes.take a mixie jar and grind the dry red chillies coarsely.later add the remaining ingredients and grind coarsely

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MAMIDIKAYA PACHI PULUSU

MY CLICKS

required:green mango-1 which turned ripe,onion-1 medium-,jaggery grated-7 or 8 tsp,salt- according to taste,water-3/4 th lt

tempering:oil-1/2 tbsp,mustard seeds-1/2 tsp,cumin seeds-1/2 tsp,dry red chillies-4,curry leaves-1 sprig,turmeric pd-a pinch
method
boil the mango pieces in 1 cup of water.cook until they turn little soft and mash.add the remaining water to this.tip in the onion,jaggery,salt and mix nicely.
prepare the tempering with the above items and add to the above mango mixture.crush the dry red chillies with hand.

SPICY BLACK GRAM DAL POWDER

required:whole black gram dal-1/2 cup,13-big size dry red chillies,crystal salt-1 tsp,garlic cloves with skin-3,curry leaves-2 sprigs
method
dry roast black gram dal until brown in colour.also dry roast red chillies,curry leaves until crisp and light brown in colour seperately.dry roast the salt for few seconds in the same pan.grind dry red chillies coarsely and later add black gram dal,salt,garlic cloves,curry leaves to the same mixer jar and grind coarsely.goes well with rice,idli,dosa.

MY CLICKS

BEETROOT PACHADI

MY CLICKS

required:methi seeds-1/4 th tsp,coriander seeds-1 tsp,beetroot-1 medium size grated,garlic cloves-5,dry red chillies-12,tamarind paste-1/2 tsp,salt-according to taste,cumin seeds-1 tsp,oil to fry beetroot-2 tsp

for tempering:oil-1 tsp,dry red chilli-1,mustard seeds-1/2 tsp,uraddal-1/2 tsp,chanadal-1/2 tsp,curry leaves-1 sprig

method

dry roast methi seeds,dry red chillies and coriander seeds seperately.fry the beetroot for 2 min.now grind

methi seeds,coriander seeds,dry red chillies,beetroot,garlic cloves,tamarind paste,salt,cumin seeds together.now prepare a tempering with the above items and add to the ground chutney.serve with rice.

KARAPPODI WITH PEANUTS

MY CLICKS

required:peanuts with skin-3/4 th cup,cumin seeds-1 tsp,dry red chillies-3,garlic clove-1 with skin,salt-according to taste
method
dry roast cumin seeds,dry red chillies,peanuts seperately.grind dry red chillies first and later add peanuts,cumin seeds,garlic and salt to the same jar.do not grind finely.serve with idli or rice.

MOONGDAL UPMA

required:yellow moongdal-1 cup,water-1/2 cup,oil-1&1/4 tbsp,mustard seeds-1 tsp,uraddal-1tsp,chanadal-1/2 tsp,curry leaves-1 sprig,cashews-few broken,green chillies-5 finely chopped,sugar-1/4 th tsp,coconut grated-4 tsp,salt-1 tsp or according to taste,lemon juice-1/2 lemon
method
soak the moongdal for 2 hours.drain and grind coarsely with water.prepare idli's immediately.leave the bottom plate of the idli stand empty while putting the batter on the idli plates.these idli's are not soft like the regular idli's.it takes about 5-7 minutes for the idli's to be cooked in steam.when the idli's are warm take the idlis and grind with 3 or 4 tsp of oil coarsely in a mixie.
in another vessel heat the oil and tip in mustard seeds,uraddal,chanadal,curry leaves.when the mustards pop,
tip in curry leaves,green chillies and cashews.add the moongdal mixture,grated coconut to the pan when the cashews are fried and mix nicely.immediately add sugar,lemon juice and turn off the stove.keep it covered.

MY CLICKS

MOOLI AND COCONUT CHUTNEY

required:oil-2 or 3 tsp,mooli-1small peeled and grated,dry red chillies-5,chanadal-1 tsp,uraddal-1 tsp,tamarind-small piece,coriander seeds-1/4 th tsp,cumin seeds-1/2 tsp,coconut grated-1 tbsp,water-to make a paste,salt-according to taste
method:
fry the dry red chillies in oil and when light brown remove.in the same oil fry chanadal,uraddal,coriander seeds,cumin seeds together.when the dal is brown in colour,add tamarind,mooli.when the raw smell of mooli disappears add the coconut.fry lightly and turn off.grind with salt and water.

MY CLICKS

CHICKEN PODIMAS

required:oil-1&1/2 tbsp,mustard seeds-1/2 tsp,saunf-1/2 tsp,dry red chillies-2 broken,green chillies-3 finely chopped,curry leaves-1 sprig,onion-1 big finely chopped,turmeric pd-1/4 th tsp,tomato-1 small finely chopped,chicken-450 g,salt-according to taste,coriander pd-2 &1/2 tsp,red chilli pd-2 tsp,pepper pd-1 tsp,egg-1,coriander-few leaves,garam masala pd

method
1.heat the oil in a non stick pan
2.tip in mustard seeds and when they pop, tip in saunf
3.add dry red chillies,curry leaves
4.when the red chillies are light brown in colour add the onion,
   green chillies,salt,turmeric pd
5.after the onions sweat add the tomatoes and fry for 2 minutes
6.now it's time to add the chicken and fry.
7.tip in red chilli pd,coriander pd,pepper pd and fry till the oil appears on surface
8.add the egg and mix after a minute.
9.add coriander leaves and garam masala pd and mix
10.turn off after the egg is cooked.

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FRIED EGGS

required:eggs-2,salt-3 pinches,pepper pd-4 pinches,oil-to fry
method
boil the eggs and peel.take a pan ,which is deep in the middle and pour oil.heat it.now put the eggs in oil and fry until colour changes on all sides.remove from the pan and immediately sprinkle pepper pd,salt on the eggs.mix nicely.

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BEETROOT POHA

required:oil-1&1/2 tbsp,mustard seeds-1 tsp,chanadal-1/2 tsp,uraddal-1 tsp,curry leaves-1 sprig,dry red chillies-5 or 6 broken,beetroot-1 small grated,poha-2 cups,coriander-few leaves chopped,grated coconut-2 tsp,salt-according to taste
method
heat a non stick pan.pour the oil and when it is hot,tip in mustard seeds,uraddal and chanadal.when the mustards pop tip in the dry red chillies,curry leaves.when the chillies are light brown then add the beetroot.fry on a low flame for 2 minutes.meanwhile wash the poha and soak it in water for a minute and drain.squeeze out the water from the poha and add the poha into the pan and mix nicely on low flame.after 2 minutes add grated coconut, coriander and salt.mix nicely and turn off.

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METHI LEAVES AND CHICKPEA FLOUR BALLS

required:methi leaves-1 handful washed and finely chopped,turmeric pd-2 pinches,onion-1 small grated,cumin seeds-1/4 th tsp,coriander-few leaves,green chillies-2 finely chopped,chick pea flour-4 tbsp,coriander pd-1 tsp,salt-1/4 th tsp,red chilli pd-1/4 th tsp,ginger-1 small piece,garlic cloves-2
oil-to shallow fry the balls
method
make a paste of ginger and garlic.mix methi leaves,turmeric pd,onion,cumin seeds,coriander leaves,green chillies,coriander pd,salt,red chilli pd,ginger&garlic paste.little by little add chick pea flour to the leaves.the dough should not be firm as chapathi dough.make balls by applying oil to hands.shallow fry these balls on a low flame.serve with rice or as a snack.

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PONNANGANNI OR PONNUGANTI PORIYAL

MY CLICKS

required:oil-1 tbsp,mustard seeds-1/2 tsp, uraddal-1/2 tsp,chanadal-1/4 th tsp,onion-1 small finely chopped,green chillies-4 or 5 slit,turmeric pd-a pinch,ponnanganni or ponnuganti leaves-2 bunches,coconut-2 tbsp grated,salt-according to taste
method
heat the oil and tip in mustard seeds,uraddal,chanadal.when the mustards pop add the onion,green chillies,salt.fry until the onion turns light brown in colour.next tip in the turmeric pd,ponnanganni leaves and mix nicely.fry on low flame.after a min add the grated coconut and fry till the leaves change colour and are soft.serve with rice

BEETROOT TOMATO RASAM

required:oil-1/2 tbsp,mustard seeds-1 tsp,curry leaves-1 sprig,dry red chillies-1 broken,beetroot-1 chopped in small pieces,tomatoes-4 chopped,water-1&1/2 lt,salt-according to taste,coriander-few leaves,garlic crushed-5 cloves, pepper corns-2 tsp
method
grind pepper corns to make powder.crush the chopped tomatoes with hand and add water to them.
heat oil in a pan and tip in mustard seeds,curry leaves.next add the dry red chilli.after it slightly changes colour tip in the beetroot pieces.fry them for a minute.now add the tomato and water mix.when the water starts boiling then add the crushed garlic,salt and pepper powder.cook further until the tomatoes are cooked.lastly add coriander leaves

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METHI CHAPATHI

required:wheatflour-6 or 7 big handfuls,chickpea flour-1 tbsp,salt-1/2 tsp or according to taste,red chilli pd-3/4 th tsp,methi or fenugreek -1 big bunch,oil-to fry
method
one handful of flour when kneaded becomes 1 big chapathi.wash the methi leaves with the stems.chop them all finely.add wheat flour,red chilli pd,salt,chickpea flour to the greens and knead like puri dough.leave it to rest for 20 min.dust with wheat flour while rolling the chapathi's.later make chapathi's in oil.

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PAPAYA AND DATES MILKSHAKE

required:dates-2 deseeded,papaya-4 or 5 small pieces,chilled milk-250 ml
method
blend all of them together and serve immediately

MY CLICKS