CHICKEN VADA

required:chicken mince-16 oz,green chillies-5 finely chopped,turmeric pd-1/4th tsp,cumin seeds-1 tsp,garlic cloves-10 roughly chopped,ginger-2" piece finely chopped,red chilli pd-2 tsp,salt-according to taste,red onion-1/2 large finely chopped,coriander-1 small bunch finely chopped,chanadal-3/4th  cup,curry leaves-few-chopped,garam masala pd-1 tsp,oil-to deep fry,water-2 tbsp
method
soak the chandal for 3 hours and drain.grind coarsely with water.mix chicken mince,chanadal,green chillies,turmeric pd,cumin seeds,garlic,ginger,red chilli pd,onion,coriander,curry leaves,garam masala until well combined.make round balls of the mixture and flatten them.deep fry the vadas on low flame flip them slowly once in between with a slotted spoon.

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WHEAT DOSA

required:whole wheat flour-1&1/2 cups,cardamom pd-2 pinches,grated jaggery-3 tbsp,water-to make a thick& runny batter,ghee-1 tsp for each dosa,salt-1 pinch,powdered sugar-3 tsp
method
put the grated jaggery in water and mix well.pass through the sieve to avoid any impurities.add cardamom pd[optional] to the water.then add the flour and mix well without any lumps.keep this aside for ten min.mix again and add water if necessary.the batter should taste very sweet and only then the dosa will have enough sweetness.take a small thick bottomed pan with a lid and heat it up with ghee.pour two ladles of the batter to make a thin dosa and cover. cook on both sides.

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RIDGEGOURD,PANEER CURRY

required:oil-2 tbsp,mustard seeds-1/2 tsp,cumin seeds-3/4 th tsp,turmeric pd-1/4 th tsp ,salt-according to taste,red chilli pd-water-1/2 cup,ridgegourds-2 peeled and cut into small cubes,paneer-8oz diced in small cubes,ginger-1" piece grated or finely chopped,curry leaves-few,onion-1 small finely chopped
method
heat the oil and tip in mustard seeds and then cumin seeds.when they crackle add onion,turmeric pd,salt and fry until the onions are translucent.put the ridgegourd,ginger,red chilli pd and cover until the ridgegourd is half cooked.add paneer,water and cover to cook.cook until the paneer is soft.

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EGG FRY

required:boiled and peeled eggs-5,dry coconut pieces-1/2 cup,roasted chanadal-3 tbsp,red chilli pd-1&3/4th tsp,cumin seeds-1 tsp,salt-according to taste,turmeric pd-2 pinches,curry leaves-few,garlic cloves-3,2 medium onions-sliced thin and halved,oil-5 tbsp
method
shallow fry the eggs in oil and remove to a plate.use a deep bottomed pan.in the same oil; fry the onions,turmeric pd,curry leaves until almost they turn soft.grind coconut,chanadal,red chilli pd,salt,cumin seeds,garlic cloves together.sprinkle this powder on the onions and mix well.saute for a min and turn off.mix along with the eggs,serve with rice.

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IRANI TEA

required:2 cups milk,dry ginger-1" piece,cinnamon-1" piece,green cardamom-2,water-1 cup,tea pd-4  tsp,water-1 cup,sugar-3 tsp
method
coarsely grind ginger,cinnamon,cardamom.heat the water and add the ground masala,tea pd.when the colour steeps into the water, pour the milk and let it come to a boil.add sugar and mix well.strain and serve hot.

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ROASTED CHANADAL CHUTNEY

required:roasted chanadal-1 cup,green chillies-4,cumin seeds-1 tsp,water-for consistency,salt-according to taste,shallot-finely chopped,coriander chopped-little
method
grind chanadal,green chillies,cumin seeds,salt,water into a smooth pouring consistency.sprinkle some 
onion,coriander on top.tastes better with deep fried punugulu or paniyaram

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COCONUT LADDU

required:coconut grated-450 g,grated jaggery-300 g
method
mix both coconut and jaggery and cook on medium flame for about 15 min until this starts forming little lumps and turn off.make laddus when warm.grind the coconut for a smoother texture

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ICECREAM FLOAT

required:orange soda or fanta chilled-250 ml,tender coconut icecream or vanila icecream-1 scoop
method
pour the soda upto 3/4 th of the glass and then carefully drop a scoop of icecream into it.

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TURMERIC& FENNEL MILK

required:fennel seeds-1 tsp,black pepper pd-a pinch,turmeric pd-1/4 th tsp,milk-250 ml,jaggery pd-1&1/2 tsp
method
grind the fennel seeds coarsely in a coffee grinder or a small mixie jar.boil the milk with fennel pd,turmeric pd,black pepper pd until a boil.lastly add jaggery and turn off.mix well and strain

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PALAK MUSHROOM

required:onion-1/4 th large finely chopped,spinach leaves or bunch of spinach-8 oz,button mushrooms-500 g,red chilli pd-1 tsp,ginger&garlic paste-1/2 tsp,salt-according to taste,tomato-1 medium chopped fine,cumin seeds-1/2 tsp,green chillies-3,oil-2 tbsp,garam masala-1/2 tsp,turmeric pd-a pinch,water-1/2 cup
method
quarter the mushrooms or make thick slices.blanch the spinach and grind into a smooth paste with green chillies and water.heat a pan with oil and tip in cumin seeds,onion.saute until the onions turn translucent
and then add ginger&garlic paste.when the raw smell disappears add tomato,mushrooms,salt,turmeric pd and stir fry for a min.lower the flame and cover for 2-3 min.open the lid and pour the spinach puree along with red chilli pd and cook until it thickens and lastly sprinkle garam masala.

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PANDAN FLAVOURED LASSI

required:pandan extract-5 or 6 drops,thick refrigerated curd-1&1/2 cups,boiled and cooled milk-3/4 th cup,sugar-6 tsp
method
blend everything together for sometime until there is foam and pour.serve chilled.

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CARROT AND ORANGE JUICE

required:carrots-2 large,oranges-5 large,sugar-1 or 2 tsp,lemon juice-1/2 lemon,ginger-1" piece
method
peel the carrots,ginger and extract the juice in a juicer.also juice the oranges in a citrus juicer.if the oranges are small like cuties double the quantity and because they don't have seeds also put them in the juicer.mix both the carrot juice, orange juice well along with lemon juice

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ADAI

required:toordal-1/4 th cup,chanadal-1/2 cup,cumin seeds-1 tsp,dry red chillies-8,hing-3 pinches,rice rawa-1 cup,curd-1 cup,salt-according to taste,coconut-1 cup grated,water-for soaking,oil-few tbsp 
tempering:oil-1 tbsp,ghee-1 tbsp,hing-2 pinches,curry leaves-few roughly chopped
method
soak rice rawa in curd overnight.wash and soak the chanadal,dry red chillies,toordal in water for 2 hours.the water level should be one inch above the dals.later grind the dals with coconut.this should be a thick batter consistency.add cumin seeds to this mixture and add tempering to this.also add salt.

take a seasoned heavy bottomed pan with lid and pour little oil into it.when the oil heats up lower the flame and spread this mixture evenly and make a small hole in the center.cover until the edges look golden and flip and cover again.add oil if necessary.

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MUSHROOM UPMA

required:oil-2tbsp,ghee-2 tbsp,mustard seeds-3/4th tsp,chanadal-1 tsp,uraddal-1 tsp,curry leaves-few,shallot-1 sliced thin,mushrooms-4 large sliced thin,rawa or sooji-3/4 th cup,water-2&1/4 th cups,turmeric pd-2 pinches,large green chillies-5 chopped fine,coriander-chopped little,ginger-1" piece finely chopped,salt-according to taste
method
heat a sauce pan with a lid and add oil,ghee to it.tip in mustards and then uarddal,chanadal,curry leaves.when they change colour tip in the onion,green chillies,ginger,turmeric pd and saute.when the onion is translucent add the mushrooms and fry for a min.pour water and add salt.the water should taste slightly salty.when the water comes to a rolling boil add coriander,rawa while continuously stirring so that no lumps will be formed and turn off.cover with a lid.after a min mix it again.

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ONION AND CHANADAL CHUTNEY

required:dry red chillies-15,tamarind paste-1 tsp,salt-according to taste,garlic clove-1,red onion-1 large,cumin seeds-1/2 tsp,roasted chanadal-1/2 cup,oil-little,water-little
for tempering:oil-2 tbsp,mustard seeds-1/2 tsp,uraddal-1 tsp,chamadal-1/2 tsp,curry leaves-few
method
dry roast the red chillies and remove to a mixie jar.now fry the onion in oil until it turns translucent and then turn off.to the same pan add chanadal,cumin seeds and mix well.when this comes to room temperature add to the mixie jar.grind all the ingredients with garlic,tamarind paste,salt and water to chutney consistency.
prepare the tempering and add to the chutney.can be served with punugulu or mysore bajji

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MUSHROOM SOUP

required:large button mushrooms thinly sliced-4,green chillies large-2 finely chopped,coriander-a handful finely chopped,cornflour-2 heaped tsp,water-750 ml,vinegar-1 tsp,less sodium soya sauce-2 tsp,ginger-2" piece-finely chopped,chicken stock cubes-2 small,black pepper pd-3 pinches,oil-1 tbsp,salt-according to taste
method
heat the oil in a sauce pan and fry the green chillies,ginger until they change colour slightly.tip in the mushrooms and stir fry until they reduce in size.pour the water,stock cubes and let it come to a boil.add vinegar,soya sauce,cornflour[which is mixed in little water without any lumps].stir while adding cornstarch water.when the desired consistency is reached adjust the salt and tip in black pepper.lastly sprinkle coriander.

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BANANA FLOWER FRY

required:banana blossom-1,toordal-1 cup,dry red chillies-3,green chillies-2 finely chopped,salt-according to taste,turmeric pd-1/4 th tsp,saunf-1/2 tsp,mustard seeds-1/2 tsp,lemon juice(1 lemon)+water-4 cups or thin buttermilk-4 cups,hing-2 pinches,chanadal-1/2 tsp,uraddal-1/2 tsp,curry leaves-few,coriander chopped-little,ginger-1&1/2" piece finely chopped,oil-3 tbsp
method
take a banana blossom and remove the petals.inside the petals there are small flowers.take each flower and open it up.there is a thread inside which is like a matchstick.remove that from each of the flowers and discard.repeat this procedure until the flowers can't be opened easily. put the roughly chopped flowers into the buttermilk or lemon juice+water  simultaneously.
soak the toordal,dry red chillies for an hour.grind toordal with chillies.to this add the chopped green chillies,ginger,drained banana flower.put this mixture on idli plates and steam this for 5-7 min.
take a pan and heat the oil.tip in mustards and then add saunf,chanadal,uraddal,curry leaves,tumeric pd one after the other.when the dal changes colour put the steamed mix into this and saute on medium until almost dry.tip in salt and lastly coriander.

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RAWA AND TAPIOCA UTHAPPAM

required:peanuts dry roasted and crushed-1/2 cup,sour buttermilk-1 cup,water-1 cup,lemon juice-1/2 large,nylon sabudana or fresh sago[asian market]-1 cup,bombay rawa or sooji-1/2 cup,riceflour-4 tbsp,shallots-2 finely chopped,green chillies-2 finely chopped,mustard seeds-1/2 tsp,oil-2 tsp for tempering,coriander-finely chopped,salt-according to taste,ginger-1&1/2" piece finely chopped,oil-to make uthappam
method
soak the sabudana in buttermilk and water overnight.in the morning add the rawa to the same and soak for half an hour.then add peanuts,riceflour and mix well.adjust the water consistency if any to make a thick batter and add the tempering to this.add lemon juice,salt also.now make small uthappam's and fry with little oil on a heated tawa.cook on both the sides.
for tempering:heat oil in a pan and pop the mustards.tip in shallot,green chillies,ginger and stirfry until the onion is translucent.add this to the prepared batter along with coriander.adjust the salt.
now make small uthappam's using little oil on a heated tawa.

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BEETROOT HALWA

required:beetroot finely grated-2&3/4 th cups,sugar-1/2 cup fine granulated sugar,cardamom pd-1/2 tsp,almond flakes-few or cashew bits,ghee-1 cup melted,already boiled whole milk-2 cups
method
add half of the ghee to a thick bottomed vessel and fry the almond flakes or cashew bits until they slightly change colour.to the same vessel add the beetroot and fry on medium for 2 minutes.pour the milk and let it cook on medium until the milk is completely absorbed.add the sugar,remaining ghee,cardamom pd now.sugar will melt and the mixture will loosen up.turn off when the mixture appears to be turning dry.

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POTATO AND YELLOW CUCUMBER CURRY

required:potatoes medium size-4 peeled and diced,yellow cucumber-2 small size peeled and diced,onion-3/4 th large finely chopped,oil-2 tbsp,water-1&1/2 cups,mustard seeds-1/2 tsp,cumin seeds-1/2 tsp,curry leaves-few,red chilli pd-1 tsp,salt-according to taste,turmeric pd-1/4 th tsp
method
if the seeds of the cucumber are bitter remove the seeds and the soft part under the seeds.if they are not bitter proceed with the seeds.heat the oil in a deep bottomed pan and pop the mustards.tip in onion,cumin seeds,curry leaves,turmeric pd and saute until the onion turns translucent.add the potatoes and stir fry for a min.now add the cucumber,red chilli pd,salt,water and cover to cook.cook until the potatoes turn soft but not mushy.

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