RIDGEGOURD WITH MOONGDAL

required:moongdal-1 heaped cup, onion-1 small size chopped, ridgegourd-1 peeled and big cubes
,turmeric pd-2 pinches,red chilli pd-1 tsp,salt-according to taste,water-3 cups
for tempering:oil-1 tbsp,garlic clove-1 crushed,mustard seeds-1/2 tsp,cumin seeds-1/2 tsp,curry leaves-few
method
put the washed moongdal in a pressure cooker along with ridgegourd,onion,water.close the lid and cook for a whistle.after the pressure comes down,add red chilli pd,turmeric pd,salt to the dal.if there is more water left let it cook on high heat to evaporate a little.the dal should not turn mushy.

prepare the tempering in another vessel by adding crushed garlic,mustard seeds in hot oil.when the mustards pop,add cumin seeds,curry leaves and pour this tempering into the dal

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QUICK PAN GRILLED CHICKEN KABOBS

required:1 chicken breast thinly sliced into long strips,garlic salt-2

pinches,black pepper pd-1/4 th tsp, oil-1 tbsp,fresh rosemary leaves or dried rosemary-little
method
take a stovetop grilling pan and heat it sufficiently.pour the oil and after it is hot,place the chicken strips on the pan and grill on both the sides by sprinkling garlic salt,pepper pd and lastly rosemary.

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SEMIYA OR VERMICELLI PAYASAM

required:1 cup semiya or vermicelli,7 cups-milk, sugar-little less than 1/2 cup,almond flakes-3 tsp,kissmiss-2 tsp,ghee-4 tsp
method
heat ghee in a pan and tip in kissmiss.fry until it puffs and becomes golden.remove to a plate.also fry the almond flakes in the remaining ghee until golden and remove to the same plate.now add little ghee if necessary and saute the vermicelli on medium flame until it changes to an even golden colour.pour milk into the same pan and let it cook on medium flame.stir inbetween.when the vermicelli turns soft,add sugar and mix well.lastly add the almond flakes and kissmiss.serve hot or chilled

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PUNUGULU

required:dosa batter-5 cups,maida or all purpose flour-1&1/2 tbsp,onion-1/2 big finely chopped,green chillies-3 finely chopped,cumin seeds-1 tsp,coriander-chopped little,curry leaves-few chopped
method
mix dosa batter with onions,coriander,curry leaves,maida,cumin seeds,salt and green chillies.deep fry this by dropping small lumps of this mixture into the hot oil or into the aebleskiver pan.fry on both sides.if using the aebleskiver pan pour oil into each slot upto half and also pour oil on the top layer around the slots so that the batter does'nt stick.

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RIDGEGOURD FRY WITH SESAME

required:oil-1 tbsp,mustard seeds-1/4 th tsp,cumin seeds-1 tsp,onion-2 tbsp finely chopped ,curry leaves-few,turmeric pd-2 pinches,ridgegourd-2 medium size peeled and cut into small cubes,garlic cloves-2,dry red chillies-3,white sesame seeds-1 tbsp toasted and powdered,salt-according to taste
method
heat the oil in a pan and pop the mustards.tip in curry leaves, onion and turmeric.after the onion is light golden add the ridgegourd,salt and cover for sometime on medium flame.meanwhile grind garlic,dry red chillies,cumin seeds.after the ridgegourd is soft and little dry add the ground powder and mix well.wait for 2 min and lastly add the sesame powder and mix again.

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PEANUT LADDU

required:peanuts-4 cups,grated jaggery-2 cups,melted ghee-few spoons
method
fry the peanuts in ghee until they are light brown in colour.peanuts with the skin or without skin can be used. after a min, grind the peanuts along with jaggery in the whipper mode.this need not be very smooth in texture.immediately start making laddus while this is warm.if the mix cools down add little melted ghee to shape them into laddu's

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MANGO AND CUCUMBER SMOOTHIE

required:mango pulp-500 g[store bought],coconut water-250 ml,cucumber or kheera-1 small ends removed and peeled,mint leaves-few
method
pour in the mango pulp,coconut water,cucumber,mint leaves in a blender jar and blend to smooth consistency

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CAPSICUM PEANUT FRY

required:capsicum or green bell pepper-2 diced into big cubes,oil-1/2 tbsp,mustard seeds-1/4 th tsp,uraddal-1/2 tsp,curry leaves-few,peanuts-3 or 4 tbsp roasted and coarsely ground,red chilli pd-1/2 tsp,salt-according to taste,turmeric pd-2 pinches
method
heat up the oil in a pan and tip in mustard seeds.now add uraddal,curry leaves,turmeric pd and wait until the dal turns slightly golden.tip in capsicum along with peanut pd,red chilli pd and fry until the peanut doesn't burn on moderate flame.lastly add salt and mix well

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CHEKKIDALU

required:4 cups riceflour,1 cup uraddal,water-2 glasses,carom seeds-2 tsp,salt-1 tsp or according to taste,oil-to deep fry,sesame seeds-1 tsp
method
soak the uraddal for 30 min and and cook in a pressure cooker with water for 3 whistles and turn off.grind the dal without adding any extra water.sieve the riceflour and to this flour add the salt,carom seeds,sesame seeds and the ground paste little by little until this forms a soft dough.start heating the oil in a frying pan.take two broad slotted spoons used for deep frying and oil them.using a design press ,press the dough onto the slotted spoons.when the oil is hot, put these slotted spoons along with the dough slowly into the oil and after the dough seperates from the spoon remove the spoons.fry them both sides

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ALMOND BURFI

required:sugar-1 cup,milk-1cup,almonds-1 cup,saffron-few strands,cardamom pd-2 pinches,melted ghee-6-8 tsp
soak the almonds overnight and peel.
alternatively put the almonds in hot boiling water and turn off the stove.put them in for 2 min and with a slotted spoon remove and put them in cold water.apply some pressure on the skin to peel.leave them to soak in normal water overnight.
in the morning grind them with milk and add to the pan.also add ground sugar,saffron,ghee at the same time and keep on moving the mixture around the pan until the mixture thickens and not sticking to the pan.apply some ghee to a parchment paper and leave this mixture to cool down on the paper.roll evenlywith a rolling pin after the mixture cools down completely.before doing so apply some ghee to the rolling pin.cut them in desired shapes and freeze them for sometime.this is good for 10 days and if stored in the refrigerator stays for a month

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TAPIOCA IN SWEET COCONUT CREAM

required:coconut milk-2 tins,tapioca-1/4 th cup,sugar-according to taste,ripe mango pieces-few,water-3 cups to cook tapioca
method
soak the tapioca for 10 min in water after washing for 2-3 times.put them in a microwave safe bowl and boil for about 7-8 min until soft.keep adding water if necessary while cooking.pour this into the heated coconut milk and add sugar.turn off and add mango only when serving.normal milk can also be replaced with one tin of coconut milk.

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GINGER CHICKEN

required:chicken-3/4 th kg with bones,bayleaf-1,onion-3/4 th large size chopped and pureed,oil-1 tbsp,ginger paste-1 tbsp,red chilli pd-1 tsp,thick tomato paste[canned]-1/2 tbsp,salt-according to taste,coriander leaves-little chopped,water-to cook-2 cups,turmeric pd-1/4 th tsp,roasted
coriander pd-1 tsp,roasted cumin pd-1/2 tsp,green chilli-1 slit
method
heat a pan with oil and tip in bayleaf.add onion puree,green chilli and  saute till light golden in colour.next add ginger paste and fry until the raw smell disappears.add the chicken and wait for 5 min.saute well and tip in salt,coriander pd,cumin pd,red chilli pd and then lastly add water.keep it covered on medium heat and when the chicken is almost cooked add the tomato paste and cook further.lastly add coriander.

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MUSHROOM AND MOONGDAL VADA

required:broken moongdal with skin-1&1/4 cups,green chillies-3 finely chopped,coriander-roughly chopped a handful,garlic cloves-3 roughly chopped,chickpea flour-1 tbsp,riceflour-2 tsp,button mushrooms large size-3 roughly chopped into small bits,saunf-3/4 tsp,onion-1/2 large roughly chopped,curry leaves-chopped few,salt-according to taste,oil-to deep fry
method
wash and soak the moongdal in water.drain and grind the moongdal coarsely after soaking for 4-5 hours.to this add mushroom,saunf,salt,coriander,curry leaves,chickpea flour,riceflour,onion,green chillies,garlic and mix well.deep fry these vadas in oil but not in very high temperature .

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EGG WITH METHI LEAVES

required:oil-3 tsp,cumin seeds-little,methi leaves-a handful washed nicely,onion-1 small finely chopped,green chilli-1 finely chopped,eggs-2,salt-according to taste,red chilli pd-a pinch,curry leaves-few,turmeric pd-1 pinch
method
heat the oil and tip in onion,cumin seeds,green chilli,turmeric pd,curry leaves after the oil is hot.fry until the onions turn light golden.add the methi leaves and saute for a min.now break the eggs and add to the pan along with chilli pd,salt.mix well and turn off after a min

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TURNIP AND CHANADAL CURRY

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required:turnip-3/4 th kg grated,chanadal-1 cup,water-3&1/2 cups,grated coconut-1 tbsp,fry red chillies-5,cumin seeds-1 tsp,oil-1 tbsp,mustard seeds-3/4 th tsp,garlic clove-1 crushed,curry leaves-1 sprig,turmeric pd-1/4 th tsp
method
grind dry red chillies,coconut and half of the cumin seeds.wash and soak the chanadal for 30 min in a pressure cooker with 2 cups of water.cook for 2 whistles and turn off.add the turnip to the cooker along with remaining water,ground paste,turmeric pd and cook on medium flame until the turnip is soft.prepare a tempering in a seperate vessel.heat the oil and tip in garlic,mustard seeds.when the mustards pop add the remaining cumin seeds,curry leaves and pour this tempering onto the chanadal mixture

ALOO AND METHI FRY

MY CLICKS 

required:oil-1&1/2 tbsp,mustard seeds-1/2 tsp,curry leaves-1 sprig,uraddal-1 sprig,uraddal-1 tsp,turmeric pd-1/4 th tsp,drumstick leaves-from 2 big bunches,green chillies-3,ginger-1" piece,salt-according to taste,potatoes-3 large boiled and mashed lightly,onion-1 large thinly sliced and halved
method
grind green chillies with ginger.heat the oil and tip in mustard seeds,uraddal.when the mustards pop add onions,potato,curry leaves,turmeric pd and ground paste.saute for a min and then tip in methi leaves.mix well and saute until the onions are soft and potatoes are golden

SPINACH WITH SWEETCORN

required:oil-1 tbsp,garlic cloves-2 finely chopped,cumin seeds-1/2 tsp,onion-1 small finely chopped,green chillies-2 finely chopped,spinach-570g or 1.25 lbs,frozen sweetcorn-1 cup,coriander pd-3/4 th tsp,salt-according to taste,water-to blanch and grind,cream[optional]
method
blanch the spinach in plenty of hot water for a min.remove to a colander and run cold water on it.drain and grind to a smooth paste with water and keep aside.do not add too much of water while grinding.spinach puree should be not too thick but should be slightly thicker.heat a pan with oil and tip in garlic.wait until the garlic slightly changes colour and tip in onion,cumin,green chillies.saute until the onion is light brown in colour.add pureed spinach and cook for 2 min.tip in sweetcorn along with salt and wait until the gravy thickens until another 3 min.lastly add little cream and turn off.

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GATTI PAKODILU

required:riceflour-3 cups,chickpea flour-1&1/2 cups,carom seeds or ajwain-1 tsp,salt-1 tsp approximately,red chilli pd-1&1/2 tsp,warm melted butter -3&1/2 tsp,water-to prepare the dough,oil-to deep fry
method
grind carom seeds a little and add to the sieved rice flour.also sieve chickpea flour and mix with riceflour.tip in salt,red chilli pd into the flour mix.add butter and mix well.now pour water little by little to make a smooth and soft dough.put the dough in the oiled design press which has the holes for the dough to pass.press the dough into the hot oil in a circular motion.turn the pakoda to other side and also fry until the desired colour is attained
instead of red chilli pd, ginger and green chilli paste can be used in the same recipe for spice.in that case ginger[a small piece],green chillies[2] should be ground to a paste.soak this in little water and strain this water and use it to mix the dough

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VANKAYA PAKODI KURA

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required:
eggplant or vankaya-3/4 th kg cut in even sized pieces,coriander leaves- chopped
for pakoda:onion-1 large sliced thin and halved,green chillies-3 slit and halved,cumin seeds-1/2 tsp,ghee-1/2 tsp,chickpea flour-4 handfuls,salt-according to taste,water- just enough to bind the onions with chickpea flour
for tempering:oil-very little,dry red chillies-2 broken,mustard seeds-1/2  tsp,curry leaves-2 sprigs,onion-finely chopped medium size,salt-according to taste,red chilli pd-1 tsp,turmeric pd-a pinch
method
deep fry the brinjal or auberjine and remove to an absorbent paper.make pakoda with the ingredients listed under pakoda in the same oil and remove them to an absorbent paper.
in a pan add a tsp of oil and tip in mustard seeds,dry red chillies.when they pop add the curry leaves,onion,turmeric pd and fry until the onions sweat and turn soft.now tip in the pakodas,eggplant and mix well.add some red chilli pd and salt to season the eggplant and mix well.lastly add coriander and turn off

SPONGE DOSA

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required:sona masoori rice-4 cups,skinned uraddal whole-1/2 cup,sabudana or tapioca pearls-1/2 cup,poha or flattened rice-1 cup,salt-according to taste,methi or fenugreek seeds-1/2 tsp,water-to grind and soak,oil-1/2 tsp per dosa
method
wash and soak uraddal,sabudana,rice,poha for 6-7 hours in enough water.grind them together in a wet grinder with water to get a smooth dosa like batter.add enough salt and leave this to ferment overnight or for 7 hours.later nicely mix the batter
then take a nonstick tawa and heat it up.pour this 3 ladles of this  batter onto the tawa and keep it covered .wait for the batter to firm up a little to add oil around the dosa and cover again.cook until the bottom part turns golden and remove to a plate