SWEETPOTATO FRY

required:sweetpotato-1/4th kg washed and diced in cubes,red chilli pd-1/4 th tsp,black pepper pd-2 pinches,salt-according to taste,oil-1 tbsp,shallots-2 or red onion-1 medium,turmeric pd-2 pinches,curry leaves-few,mustard seeds-few,uraddal-1/2 tsp
method
heat the oil in a pan and the mustard seeds.when they are about to pop tip in uraddal and when it changes colour;immediately add onion,turmeric pd,curry leaves.when the onion sweats tip in sweetpotato,salt,red chilli pd and cover until the potato is soft.lastly add black pepper pd and mix well

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GONGURA ROYYALU

required:prawns-2 lb,gongura-1 big bunch-leaves only,10 green chillies-half whole and half ground,red chilli pd-1/2 tsp,salt-according to taste,oil-3 tbsp,garlic paste-2 tbsp,onion-1 large chopped roughly,turmeric pd-1/4 th tsp,water-1/2 cup
method
add red chilli pd to the prawns and cover until all the water has evaporated on a medium flame.take a cooker and cook onion,gongura, half of the green chillies,turmeric pd,water for a whistle.after the pressure goes down mash this nicely.
now take a frying pan and fry the garlic paste in the oil until it slightly changes colour.tip in the green chilli paste and fry.now add the prawns and saute for a min.add the gongura paste and saute until the oil comes out.add salt and mix well.

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SWEETPOTATO SANDWICH

required:grated sweetpotato-1 medium,salt-2 pinches,cinnamon pd-2 pinches,jaggery 3 tbsp,coconut grated-3 tbsp,almond slices-1&1/2 tbsp,black pepper pd-1/2 tsp,butter-4 tbsp
method
add butter to the pan and fry the almond slices until they change colour.remove to a vessel and add coconut to the same pan.when the coconut  slightly changes colour add jaggery and wait until the jaggery is melted.remove to the same vessel as the almonds.lastly add the grated sweet potato and cover with a lid until it is soft.put in the same vessel and mix well with salt,black pepper pd,cinnamon pd.use this as as filling for the sandwich or dosa

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KALE AND POTATO FRY

required:oil-1 tbsp,mustard seeds-1/4 th tsp,uraddal-1 tsp, curry leaves-few,2 medium size potatoes peeled and diced,kale-leaves seperated from stems,turmeric pd-2 pinches,salt-as required,garlic chilli pd-1 tsp
method
heat the oil and pop the mustards.tip in uraddal,curry leaves and when the dal changes colour tip in the potatoes,turmeric pd.fry undisturbed for sometime until the bottom of the pieces turn light golden.now with a spatula move the potato around so that the pieces are light golden on almost all the sides.now add the kale and cover until soft.lastly remove the lid, add salt and garlic chilli pd.mix well.

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CORN FRITTERS

required:tender Indian corn-4,grated jaggery-2 handfuls,riceflour[as required],oil-for deep frying
method
remove the corn kernels and grind along with jaggery.drop small portions of this mixture into the hot oil.add little riceflour to the mixture if it is too thin to handle.they are good for a week.

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RIDGEGOURD AND MUSHROOM CURRY

required:mushrooms-250 g diced small,ridgegourd-1 large peeled and cut into small pieces,onion-1 small- finely chopped,red chilli pd-3/4 th tsp,salt-according to taste,oil-1 tbsp,mustard seeds-1/2 tsp,cumin seeds-1/2 tsp,turmeric pd-less than 1/4 th tsp,curry leaves-few
method
heat the oil in a vessel and pop the mustards.add cumin seeds,curry leaves,turmeric pd and onion.fry until the onion sweats and then add the ridgegourd,mushroom,salt,red chilli pd.cover for sometime until the vegetables turn soft and then turn off.

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TOMATO UTHAPPAM

required:idli batter-1,chickpea flour-1 tbsp,tomato finely chopped-few pieces,coriander-chopped little,
cumin pd-a pinch,black pepper pd-a pinch,salt-little,green chilli-1 small finely chopped,oil-1 tsp
method
mix idli batter with chickpea flour,turmeric pd.adjust the salt.heat a tawa and spread the batter evenly. this should be thicker than normal dosa.sprinkle tomato pieces,green chillies,coriander,cumin pd,black pepper pd.add little oil all over the uthappam and cover.when it's golden on the bottom, flip carefully and press down a little.

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CORN RAWA KESARI

required:corn rawa-1/2 cup,sugar-1/2 cup,hot water-1&1/2 cups,cardamom pd-1/4 th tsp,dry fruits[optional],ghee-3 tbsp
method
take a deep bottomed pan and fry the kissmiss in ghee. remove to a plate when they puff up. to the same vessel add the rawa fry until there is slight aroma.to this add water and cover until almost cooked.add cardamom pd and sugar and mix well and turn off.mix the kissmiss and dry fruits as well.there are two types of ground cornmeal available.one is little fine and the other is coarsely ground.either of them can be used

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MASALA GUAVA

required:1 large semi ripe guava cut into cubes,black mustard ground-2 tsp,red chilli pd-1/4 th tsp,green chilli-1 finely chopped,coriander leaves-chopped,lemon juice-1/2 small lemon,tomato ketchup-1&1/2 tbsp,black salt-1/4 th tsp,sugar-1/2 tsp,vinegar-1/2 tsp,cumin pd-1/4 th tsp
method
mix everything nicely

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GUAVA CHUTNEY

required:tamarind paste-1&1/2 tsp,guava-1/2 kg cut into small pieces,coriander seeds-1 tsp,garlic cloves-2,cumin seeds-1/2 tsp,dry red chillies-10,salt-according to taste,
for tempering:oil-1 tbsp,mustard seeds-1/2  tsp,uraddal-1/2 tsp,chanadal-1/2 tsp,curry leaves-few
method
fry the dry red chillies and coriander seeds in very little oil.grind gauva with tamarind paste,garlic cloves,coriander seeds,dry red chillies,cumin pd and salt.prepare the tempering and add to the chutney

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FISH PAKODA

required:chickpea flour-6 or 7 tsp,garam masala-a pinch,lemon juice-1 tsp,steamed and shredded fish-1&1/2 cups without bones,curry leaves-few,coriander pd-2 pinches,red chilli pd-less than 1/2 tsp,cumin pd-2 pinches,ginger&garlic paste-1/8 th tsp,salt-according to taste,turmeric pd-a pinch,oil-to deep fry
method
take any boneless fish fillets and steam them in a idli cooker or a steamer for 4 min until cooked.shred it and and mix with chickpea flour,garam masala,lemon juice,curry leaves,coriander pd,red chilli pd,cumin pd,ginger&garlic paste and shape them.deep fry until golden

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VEGETABLE IDLI

required:onion-1 medium finely chopped,ginger&garlic paste-1 tsp,turmeric pd-2 pinches,carrot-1 big size grated,cabbage-1 small piece grated,red chilli pd-1 tsp,garam masala-1/4 th tsp,curry leaves-few,coriander-chopped,tomato-1 medium finely chopped,idli's-7 nos crushed lightly,oil-1&1/2 tbsp
method
heat the oil and fry the onion,curry leaves,turmeric pd until the onions are light golden.add the ginger&garlic paste and fry until the raw smell disappears.tip in carrot,cabbage and fry for half a min.tip in red chilli pd,tomatoes,garam masala and fry until the tomatoes are slightly cooked.add the idli's,coriander and mix well

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SCRAMBLED FISH

required:fish-1&1/2kg,green chillies[small and spicy variety]-13 if long in size-8,ginger&garlic paste-1&1/2 tbsp,salt-according to taste,black pepper pd-little,onions-3 medium finely chopped,curry leaves-few,turmeric pd-less than 1/2 tsp,garam masala pd-1 tsp,oil-3 tbsp,cloves-2,cardamom-1,cinnamon-1" piece
method
steam the boneless fish fillets in a steamer for 4 min.heat the oil and tip in cloves,cardamom,cinnamon.next add the onions,green chillies,turmeric pd,curry leaves and fry until lightly golden.add the ginger&garlic paste and fry until the raw smell disappears.tip in the steamed fish and fry for sometime.add the black pepper pd,garam masala pd and mix well.this can be stuffed in the dosa and sandwich

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POHA OR FLATTENED RICE MIX

required:thick poha or flattened rice-1 cup,green chillies-2 finely chopped,lime juice-2 or 3 tsp tsp,tomato-1/2 small finely chopped,shallot-1/4 th of small size finely chopped,roasted peanuts-2 tbsp,store bought mixture-optional,coriander-finely chopped little,salt-according to taste
method
soak the thick poha in water for a min and half until little soft.squeeze out the water from poha and put it into a bowl.to the poha add onion,salt,green chillies,tomato,coriander,peanuts,lemon juice and mix well.top it off with the mixture.

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CARROT AND SWEETPEPPER SANDWICH

required:grated carrot-1/2 medium,green chilli-1 finely chopped,cream cheese-1 tbsp finely chopped,salt-according to taste,sweet peppers[any colour]-2 finely chopped,coriander-finely chopped little,little firm bread or sandwich bread-4 slices ends trimmed
method
put the cream cheese in a bowl and let it soften a little in room temperature.mix carrot,coriander,sweet peppers,green chilli,salt to the cream cheese.take a bread slice and apply this mixture.close with the other slice and cut into desired shapes.this sandwich can be stored in the friz and be eaten cold for a day.

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SABUDANA VADA

required:potatoes-2 medium boiled and mashed,green chillies-4 finely chopped,salt-according to taste,raw peanuts-coarsely ground-3/4 th cup,cumin seeds-1 tsp,tapioca or sabudana-1/2 cup,oil-to deep fry
method
soak the tapioca overnight in water or for 4 hours.drain them nicely and add to the mashed potatoes.add green chillies,salt,peanuts,cumin seeds to the mix and make even sized balls.press them down into thick patties.heat the oil nicely and slowly add the patties.add one after the other and do not move them.wait until the bottom is firm and then turn and fry on both sides.If the oil is not sufficiently hot, the vadas crumble.heat the oil sufficiently before dropping the remaining patties into the oil.

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ALOO BONDA

required:oil-2 tsp,mustard seeds-little,turmeric pd-1/4 th tsp,uradddal-1/2  tsp,potato-2 small boiled and mashed,onion-1&1/2 handfuls chopped,green chillies-5 finely chopped,coriander leaves,mint leaves,curry leaves-few,oil-to deep fry
for batter:chickpea flour-1 cup,riceflour-3 tsp,red chilli pd-1/2 tsp,salt-according to taste,soda-1 pinch,water-to make thick batter
method
heat little oil in a pan and when the mustards starts popping add the uraddal.when the dal is light golden in colour tip in onions,green chillies,turmeric pd,curry leaves and sweat the onions.add the mashed potato,coriander,mint leaves and fry until the mixture is little dry.when this mixture comes to room temperature make even sized balls of this mixture.put the oil in a deep bottomed pan and heat the oil for deep frying.dip the balls in the batter and coat them nicely and slowly drop them one after the other into the oil.remove them with a slotted spoon when golden onto a tissue paper.

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PANEER PAKODA

required:chickpea flour-1/2 cup,riceflour-2 tsp,carom seeds-few,baking soda-a pinch,salt-a pinch,green chutney-1 tbsp[store bought] for stuffing,red chilli pd-3 pinches,oil-to deep fry,paneer-200g,water-for batter
method
make a thick batter with chickpea flour,riceflour,carom seeds,salt,red chilli pd,soda and enough water.cut the paneer into wide pieces and one inch in height.make a pocket in each paneer piece with the help of a knife and apply the green chutney.repeat for all the paneer pieces.dip them in the batter and deep fry.

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BEANS FRY WITH SESAME AND PEANUTS

required:beans-1/4 th kg,dry roasted peanuts-1 handful,toasted white sesame seeds-1 tbsp,black pepper-3 pinches,salt-according to taste,chopped garlic-3 cloves,oil-1/2 tbsp
method
trim the ends of the beans and cut them diagonally.blanch the beans in hot water for 2 min and then strain.run them under cold water.heat a pan with oil and add garlic. when light golden in colour,tip in beans and stir fry until they change colour slightly.add salt,peanuts,sesame and mix well.

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PANEER BUTTER MASALA

required:butter-2 tbsp,oil-1/2 tbsp,paneer-200g diced,onion-1 medium finely chopped or ground,tomatoes-3 small[not the sour type] ,cashews-7 soaked in water for 2 hours,cream-1 tbsp optional,kasoori methi-little optional,tomato ketchup-2 tbsp,garam masala-3 pinches,ginger&garlic paste-3/4 th tsp
method
grind the onion.make a small cut under the tomato and blanch the whole tomatoes.making a cut will help to remove the skin easily after blanching.puree them along with cashews to make a smooth paste.add butter to the pan.tip in the paneer pieces and fry on low flame on all the sides until light golden.remove them to a bowl and soak them in water until completely immersed.now add oil and hot; add onion paste,ginger&garlic paste.fry until they slightly change colour and add the tomato puree.cook until the raw smell disappears and the oil comes through.now add the paneer pieces along with water and tomato ketchup.cook covered and add garam masala.

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