CASHEW BRITTLE OR JEEDIPAPPU PAKAM

required:cashews-1&1/4 th cups,1 cup-grated jaggery,water-1/2 cup,ghee-3 tsp
method
fry the cashesws on a medium flame until they slightly change colour.soak the jaggery in water and strain after it completely melts to remove any impurities.apply little ghee to a plate and keep aside.cook the jaggery until it reduces and thickens.keep stirring while cooking.test the jaggery syrup by putting a drop on a plate filled with water.repeat this process until the drop is not stretching between the fingers anymore.pour the cashews into the syrup and mix well.turn off and put this mixture onto the greased plate.break it into pieces after this cools down

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YOGHURT AND MANGO PARFAIT

required:greek yoghurt vanila flavoured non-fat,naturally sweetened-4 or 5 tbsp,granola blueberry and pecan[quaker]-2 tbsp,mango pieces-few,rasberry pieces-few
method
layer the ingredients as shown in the picture.the fruits can be crushed with little sugar before adding but it is optional.

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KALE AND MANGO SALAD

required:1 bunch light green kale,honey-4 tsp,ripe mango-1 diced, black pepper pd-1/4 th tsp,salt-according to taste,roasted and salted pistachios-few,small lemon-1,extra virgin olive oil-2 tsp
method
wash the kale nicely and drain.remove the stem part from the leaf and chop fine.put the chopped leaves in a broad vessel and add salt.mix well and keep aside for 5 min.now add the lemon juice,black pepper,olive oil,honey and mix well again.tip in the mango and add the pistachios finally.mix lightly again.

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CAPSICUM CHANADAL FRY

required:1 capsicum or green bell pepper diced,chanadal-1/2 cup,dry red chillies-4,cumin seeds-1/2 tsp,oil-1 tbsp,mustard seeds-1/2 tsp,uraddal-1/4 th tsp,curry leaves-1 sprig,turmeric pd-2 pinches,hing-a pinch,salt-according to taste,oil-1&1/2 tbsp
method
soak the chanadal for 2 hours in water along with dry red chillies and grind with cumin seed, salt to a coarse paste.heat a non stick pan with oil and add mustard seeds.when they pop, tip in hing,uraddal,curry leaves.after the dal changes colour add the ground paste,turmeric pd and fry a min. next add capsicum into the pan and fry until it becomes slightly soft.

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MANGO JELLY

required:1/2 cup milk,15 g-unflavoured gelatin,mango pulp-1 cup,water-1&1/2 cups,sugar-4 tsp
method
heat a vessel and pour water.immediately add gelatin,mango pulp,sugar,milk and whisk continuously.when it starts coming to a rolling boil,turn off.pour into silicone cups and put them in the refrigerator until set.after an hour or so lightly tap to demold.put some mango pieces on top to decorate

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MIXTURE-2

required:raw cornflakes-3 handfuls,sabudana or tapioca pearls-big size nylon variety 2 handfuls,potato sticks-dried store bought-2 handfuls,curry leaves-few,salt-according to taste,red chilli pd-according to taste,groundnuts-2 handfuls,oil-to deep fry
method
heat the oil in a frying pan and add cornflakes to it.with a slotted spoon remove them to a vessel which is lined with tissues.repeat until all of them are fried.fry the groundnuts next and remove to a plate.put the potato sticks in a strainer dipped in the same oil and fry with the help of a spoon.keep them seperately.next add sago or tapioca to the pan and keep distance because they splatter oil until they puff up.put them on a bed of tissues.lastly fry curry leaves.keeping all of them seperately helps because some of them may remain overcooked or under cooked.heat a big vessel and put all the fried items together and sprinkle red chilli pd,salt and mix very lightly.store in an airtight container after this mixture comes to room temperature.

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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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