Pappu Charu (Dal Soup)

Dal - Wash and soak 1 cup of Toor Dal for about 20 minutes. Boil the dal in a pressure cooker for 3-4 whistles in 2 cups of Water.

Heat a tsp Oil &  tsp of Ghee in a deep sauce pan. Add a tsp of Mustard Seeds, a tsp of Cumin Seeds, a pinch of Turmeric and allow them to splutter. Add 2-3 Torn Red Chillies, a crushed Garlic Clove and a sprig of Curry Leaves and saute for 2 minutes. Add a thinly sliced, small Red Onion, slit 3 Green Chilies, a pinch of Hing and saute until Onions are golden brown. Add a big chopped Tomato and saute till tomato is cooked. Add a tbsp of Tamarind Paste, cooked dal, 1 tsp of Red Chili Powder, ½ tsp of Turmeric Powder and Salt to taste. Mix well adding 3 cups of Water and bring it to boil on low heat. Garnish with chopped Coriander leaves and serve warm with rice.

Apple Spice Bread

Prep - Preheat oven to 350F. Grease and flour a 9×5-inch loaf pan.

Dry Ingredients - In a large bowl, whisk together 2½ cup of All Purpose Flour, 1½ tsp of Baking Powder, ½ tsp Salt, 1½ tsp of Ground Cinnamon, ½ tsp of Ground Cardamom, ½ tsp of Ground Allspice and ¼ tsp Ground Cloves.

Batter - In a medium bowl, whisk together 1/3 cup of melted Butter, 2 large Eggs, 1¼ cups of Milk and 1 tsp of Vanilla Extract. Pour into flour mixture and stir until partially combined. Add 2 cups of shredded Apples, ¾ cup of chopped and toasted Pecans and continue to mix until all ingredients are well combined. Pour into prepared pan.

Bread - Bake for about 70-75 minutes, or until bread is golden brown and a toothpick inserted into the center comes out with only a few moist crumbs attached. Cool in the pan for 5 minutes, and then turn loaf out onto a wire rack to cool completely.

Serve warm or cold along with cream cheese. Store in an airtight container when cool; the bread will keep well for several days. Makes a loaf.

Mutton Vepudu (Mutton Fry) - 1

Mutton - Wash 250 gm Goat meat (Mutton) and chop into medium chunks. Pressure-cook the mutton with ¼ tsp of Ginger-Garlic Paste, a pinch of Salt and Turmeric Powder along with a cup of Water. Pressure cook till the mutton is well cooked and tender. Drain the stock from the mutton.

Vepudu (Fry) - Heat a pan with 2 tsp Oil, saute finely chopped 1 medium onion, slit 4 medium Green Chilies and 5-6 Curry Leaves. When the onions light brown in color, add 1 tsp Ginger-Garlic Paste and fry till done. Add the cooked mutton pieces and 1 tsp of Chili Powder, 1 tsp of Coriander Powder, ¼ tsp of Garam Masala and ½ tsp of Cashewnut Powder(optional). Cover and cook under low heat for 5 minutes. Sprinkle 2 tsp Crushed Peppercorns and mix well. When the mutton pieces are roasted well, remove from heat.

Serve hot with rice and rasam, pappucharu or sambar.

Vegetable Pulav

Pulav - Heat ½ tbsp Ghee + 1 tbsp Oil in a pan, add a Bay Leaf, 2" Cinnamon Stick, 4 Cloves, 2 Green Cardamoms and 1 Star Anise and stir for few seconds. Add 2 Onions, finely sliced and saute till transparent. Add ½ tbsp of Ginger-Garlic-Green Chilli paste and saute for few minutes. Add finely chopped 1½ tbsp of fresh Coriander Leaves and 1½ tbsps of fresh Mint Leaves and saute for 2-3 minutes. Add 1½ cup of chopped Mixed Vegetables (beans, green peas, carrots and potatoes) and cook on medium for 4-5 minutes. Add a chopped Tomato and stir for a minute. Add washed and drained 2 cups of Basmati Rice and saute for 2 minutes. Add ½ cup of thick Coconut Milk and 3¼ cup of Water and bring to boil. Add Salt to taste and a pinch of Nutmeg Powder and reduce heat to low-medium and cook covered with lid.

Once the rice is cooked, remove from heat and garnish with 8-10 Cashewnuts that are roasted lightly in 1 tbsp Ghee and with fresh Coriander Leaves. Serve warm with raita

Spinach Rice

Masala Paste - Coarsely crush 1½ tbsp of chopped Coriander Leaves, 1 tbsp of chopped Mint Leaves and 3 slit Green Chillis.

Spinach Puree - Wash a large bunch of Spinach Leaves and blanch for 3 minutes in hot water. Then puree it and keep aside.

Rice - Heat ½ tbsp of Oil + 1½ tbsp of Ghee/Butter in a pan. Add 4 Cloves, 1 inch Cinnamom, 1 Elachi, 1 Star Anise and 1 Bay Leaf and saute for few seconds. Add ½ cup of sliced Onions and ½ tsp of Sugar and saute for 4 minutes. Add 1 tsp of Ginger Garlic Paste and crushed paste and saute further for 5 minutes. Add spinach puree and cook further for 8-10 minutes. Add ¼ cup of Yogurt and Salt to taste and cook for a minute. Add 2 cups of washed Basmati Rice and saute for 2 minutes. Add 3½ cups of Water and bring to a boil. Reduce heat, add ½ cup of lightly sauteed Paneer Cubes (optional), cover with lid and cook till rice is done.

Serve hot with raita.

Celery Lassi (Celery Buttermilk)

Celery - Chop a stalk of Celery (about ½ cup) into bite-sized pieces and keep aside.

Lassi - Add celery pieces to a blender jar and blend for a minute. Add ¼ cup of Sugar, 1 cup of Yogurt, 2 cups of Water and some Crushed ice (optional) and blend until smooth. Filter to remove excess pulp and pour into individual glasses.

Serve cold.

Vankaya Vepudu (Eggplant Fry)

Vankaya / Brinjal / Eggplant - Wash and cube ¼ kg Purple Eggplants and place them in salted water.

Popu (Seasoning) - Heat 1¼ tbsp of Oil and add ½ tsp of Mustard Seeds and let them splutter. Add a pinch of Cumin Seeds and 5-6 curry Leaves and toss for 10 seconds. Add a pinch of Asafoetida and saute for few seconds. Add the cubed eggplants and stir fry for 5 minutes without lid on medium heat. Stir continously to ensure they don't get burnt. Add 1 tsp of Ginger-Green Chilli paste, Salt to taste and a Big pinch of Turmeric Powder and combine. Cook for 2 minutes and add 1 tsp Coriander Powder, a pinch of Methi Powder and 1 tsp Red Chilli Powder and combine. Cook with the lid on low to medium heat for 20 minutes. Remove the lid and cook on high for 4 minutes. Garnish with chopped Coriander Leaves.

Serve hot with rice / rotis.

Daddhojanam (Curd Rice)

Rice - Mix 1 cup of Cooked Rice with 2 tbsp Yogurt and 1 cup Milk. (The rice should be warm.) Add Salt to taste and keep aside.

Popu (Seasoning) - In a skillet, add 2 tbsp Oil and heat. Add ½ tsp of Mustard Seeds, 1 tsp of Chana Dal, 1 tsp of Urad Dal, ¼ tsp of Fenugreek Seeds, 2 tsp of chopped Green Chilies, 2 tsp of chopped Ginger, 1-2 Dry Red Chilies, 2 tsp of Peanuts (Optional), 2 tsp of Cashews, 2 tsp of Raisins (Optional) and Curry Leaves to the skillet. Toss them till a nice aroma arises. Mix the popu ingredients to the yogurt rice and garnish with chopped Coriander, Pomegranate Seeds and grated Carrot.

Chettinad Chicken Curry

Masala Powder - Heat ½ tsp of Oil in a pan. Roast ½ tsp of Cumin Seeds, 1½ tbsp of Coriander Seeds, ½ tsp of Peppercorns, ¾ tsp of Fennel Seeds, 6-8 Red Chilies, 2 Cardamoms, 1" Cinnamon and 6-7 Curry Leaves on medium heat stirring constantly for 2 minutes. Remove from heat, cool and grind to a powder.

Ginger Garlic paste - Soak 1 tsp of Poppy Seeds in warm water for 10 minutes. Make paste of 2 Green Chilies, 8 Garlic cloves, 1" Ginger and poppy seeds. Keep aside.

Curry - Heat 1 tbsp of Oil in a saute pan. Add 1 cup of chopped Onions and 5-6 Curry Leaves and saute till transparent. Add ginger-garlic paste and saute for a minute. Then add the washed and cubed 1 kg Chicken to the pan and cook on high heat for 4 minutes. Reduce to medium heat, add Salt to taste, ½ tsp of Turmeric Powder and 1 cup of chopped Tomatoes and mix well. Let the chicken cook for 5 minutes, uncovered. Add 1 cup of Coconut Milk and transfer the contents to a pressure cooker. Pressure cook for 4 minutes or for one whistle. Open the lid and mix well. Finally add the masala powder and 1 tsp Red Chili Powder and cook for 3 minutes. Turn off heat and garnish with Fresh Coriander Leaves.

Serve hot with rice.

Bread Halwa

Bread - Heat 1/3 cup Ghee / Clarified Butter in a pan, add the 1 Bread loaf, torn into bite-size pieces and fry till they turn a golden brown. Remove and keep aside.

Nut Powder - In the same pan, heat 1 tsp of Ghee, toast 2 tbsp of Almonds and 2 tbsp of Cashewnuts. Grind them along with 6 Cardamoms to fine powder, leaving few toasted almonds and cashew nuts aside for garnish.

Halwa - In a saucepan, boil 1 litre Milk with 1¼ cup of Sugar, stirring till it blends into the milk. Add the fried bread pieces and the 1 tsp of Ghee to this mixture. Let it simmer till the bread pieces turn soft and cook in the milk mixture. Add the nut powder and combine well. Garnish with the toasted almonds and cashew nuts. Serve warm or refrigerate until chilled and serve.

Masoor Dal (Red Lentil Curry)

Dal (Lentils) - Pressure-cook 1 cup Masoor Dal with ½ tsp of Turmeric Powder and a cup of Water for upto 2 whistles. Mash the dal and keep aside.

Popu (Seasoning) - Heat 1 tbsp Oil in a pan, add ½ tsp of Mustard Seeds, ½ tsp of Cumin Seeds, 2 Red Chillies and ¼ tsp of Asafoetida. Once the mustard splutters, add Few finely chopped Curry Leaves and toss.

Veggies - Add 1 tsp of finely chopped Green Chillies, 2 tsp of finely chopped Ginger and 2 tsp finely chopped Garlic. Combine well and add ½ cup of finely chopped Onions and saute till onions are soft. Add ½ tsp of Chilli Powder, ½ tsp of Coriander Powder and Salt to taste. Immediately add 1 cup of chopped Tomatoes and saute till tomatoes are mashed. Add a cup of water and allow to boil and simmer for 5 minutes. Finally add the cooked dal and ½ tsp of Kasuri Methi and mix well. Remove from heat when desired consistency is reached.

Serve hot with rotis / rice.

Andhra Vegetable Pulav

Rice - Wash and soak 2 cups of Basmati Rice for ½ hour.

Masala - Heat a tbsp each of Ghee and Oil in a pan. Add ½ tsp of Cumin Seeds and ½ tsp of Shahjeera and let them splutter. Add 6 Cloves, 2” Cinnamon Stick, 5-6 Cardamoms and 2 Bay Leaves and toss them till a nice aroma arises.

Veggies - Add ½ cup of chopped French Beans, 1 cup of cubed Potatoes, 1 cup of cubed Carrots, 1 cup of Cauliflower florets, ¼ cup of Green Peas, ½ cup of chopped Capsicums and 3 Green Chillis, slit lengthwise. Cover and cook for 10 minutes. Add 2 tsp of Ginger Garlic paste and saute for a minute.

Pulav - Add soaked rice and fry for 2 minutes. Then add 2 tbsp of chopped Mint Leaves, 1 tbsp of Coriander Leaves, ¼ tsp of Garam Masala Powder and Salt to taste. Stir well and add Add 3¾ cups of Water and cover and cook till done.

Garnish - Fry 1 cup of sliced Onions in 2 tbsp of Oil till brown on low heat. Garnish the Rice with the fried onions and 1 tbsp of chopped Coriander Leaves.

Serve hot with Raita or any gravy curry.

Avocado Murilu (Avocado Puffed Rice)

Puffed Rice - Take a big bowl and fill half of it with water. Add 8 cups of Puffed Rice in it and soak them. After 5 minutes, take handfuls of ouffed rice and squeeze the water out. Place them in a colander to drain.

Upma (Mixture)- Heat 1 tbsp Oil in a skillet over medium heat. Add and fry a Sprig of Curry Leaves, ½ tsp of Cumin Seeds and ½ tsp of Mustard Seeds. Add finely slices pieces of a large red Onion, ¼ cup Peanuts, 4 Green Chilies and a ripe Tomato. Saute for 5 minutes till the tomato is cooked. Add ½ tsp of Turmeric and Salt to taste. Stir fry for 2 minutes and turn off the heat. Add the puffed rice to the hot mixture and mix well. Add finely chopped ripe Avacado, 2 tbsp chopped Cilantro, Juice of 1 Lime and 1 tbsp powdered Chana Dal (with Coriander Seeds, Red Chili and Garlic). Combine well gently.

Serve hot.

Vada Pappu & Chalimidi

Vada Pappu - Soak 5 tbsp of Split Yellow Moong Dal (Pesara Pappu) in water for ½ hour and strain.

Uncooked chalimidi - Soak 1 cup of Raw Rice for 2-3 hours in warm water. Drain and dry the rice on a dry cloth until completely dry and powder coarsely. Mix the coarse powder with ½ cup of Sugar or Jaggery adding 1-2 tsp of Water. Add 2-3 tbsp of Grated / Chopped Coconut and ½ tsp of Cardamom Powder. Mix well to make smooth dough. (Can use ready-made rice powder too.)

Cooked Chalimidi - Add the rice powder is to the warm sugar or jaggery syrup and cooked in low heat to form the dough. Add the Coconut and Cardamom Powder to it and stir till no lumps are visible.

Ajwaini Aloo Gobhi (Potato Cauliflower with Carom seeds)

Veggies - Peel 2 medium Potatoes and cut into bite-sized pieces. Take a stock pot with water, add a pinch of turmeric powder and salt to it. Par boil the potatoes in until half cooked. Remove and Keep aside. Cut 1 small Cauliflower into small florets and blanch in the same hot water. Keep it separately. 

Curry - Heat 2 tbsp Oil in a saute pan until smoking hot. Add ¼ tsp of Turmeric Powder and 2 tsp of Ajwain (Carom Seeds) and wait for them to crackle. Add finely chopped or grated 1" Ginger and saute it. Add finely chopped 4 Green Chillies and again saute for a minute. Add the par-boiled potato cubes and fry till light brown in color on Medium-high heat. Add the cauliflower florets and stri-fry till thy appear to be in light brown shade too. Add 1 tsp Garam Masala and chopped Cilantro. Sprinkle ½ tsp of Lemon Juice and mix well. Adjust Salt to taste. Serve hot with Roti, Naan, or Rice.

Aloo Methi Fry (Potato Fenugreek Leaves Fry)

Potatoes - Boil 2 medium Potatoes in water until tender. Peel the skin off and chop into cubes.

Methi (Fenugreek) Leaves- Pluck the leaves off a bunch of fresh Methi Leaves. Wash and pat dry the leaves.

Curry - In a saute pan, heat 1 tsp Oil. When hot, add 1 tsp of Cumin Seeds and 1 tsp of Mustard Seeds and toss. Add finely chopped 1 Red Onion, 4 Green Chilies and 4 Garlic cloves. Saute till the onions turn transparent. Add a pinch of Turmeric Powder and Salt to taste. Mix well. Add the cubed potatoes and sauté them for few minutes until they turn light brown in color. Now, stir in fresh methi leaves and cover cook till they wilt. Remove from heat and close the lid and allow them to absorb the flavors for few minutes.

Serve hot with white rice or rotis.

Erra Kaaram Gutthi Vankaya (Red Chili Eggplant Fry)

Masala Red Chili Powder - Dry roast ¼ tsp of Coriander Seeds and 1/8 tsp of Cumin Seeds in a pan. Using a mortar and pestle, powder them along with a Garlic Clove. Dry it for a few minutes and grind again adding 2 tbsp Red Chili Powder and ¼ tsp Salt. Keep aside.

Brinjals (Eggplants) - Wash 10 - 12 small Brinjals (Vankaya) and pat them dry. Place them in a single layer in a heavy bottomed, wide skillet on medium heat. Pour 2 tbsp Oil over them and cover the skillet. After 5-7 minutes of cooking on one side, turn the eggplants to the other side. Reduce the heat to low and cook for another 5-7 minutes. Remove from heat and allow cooling.

Stuffing - Puncture each eggplant in the middle without breaking it. Put ¼ tsp (to ½ tsp) masala red chili powder in the puncture and close gently. Return the same skillet back to medium heat. Add 4-5 Curry Leaves, 3 tbsp chopped Cilantro and Salt to taste. Toss the skillet until curry leaves are fried well. Place the brinjals back in the skillet and saute gently. Lower the heat, cook for a minute and remove from heat.

Serve hot with rice.

Senagapappu Saggubiyyam Payasam (Chana Dal Sago Kheer)

Prep - Soak ½ cup of Chana dal in water and pressure cook upto 2 whistles. Cook ¾ cup of Saggubiyyam (Sago) in 2 cups of Water till soft.

Payasam - In a cooker, add the 1 cup of Jaggery, soaked in 1 cup of strained Chana Dal Water (for 10 minutes) and let it cook for 7-8 minutes on low heat. Add the cooked chana dal and sago along with the liquid and let it slowly simmer for 6-7 minutes, stirring in between. Add 2 cups of Milk, ½ tsp of Cardamom Powder and simmer for 4-5 minutes.

Garnish - Heat a pan, add ½ tbsp of Ghee, toast 8-10 Cashewnuts and few Raisins till golden brown. Add them to the payasam and serve hot or cold.

Miriyala Charu (Pepper Soup)

Water, Tomatoes & Tamarind - Heat a deep pan, add 3 cups of Water, finely chopped large Tomato, 2 tsp Tamarind paste, Salt to Tast, ¼ tsp of Turmeric Powder, 4-5 Curry Leaves and ½ tsp of Jaggery (optional). Bring to boil and continue boiling for 3 minutes.

Dal - Cook and mash 2 tbsps of Toor Dal (optional). Keep Aside.

Charu Masala - Roast and grind 1 tsp of Toor Dal, 2 tsp of Peppercorns, 1½ tsp of Coriander Seeds, ¾ tsp of Cumin seeds, and a pinch of Fenugreek Seeds into a coarse powder. Add mashed dal and masala to the boiling charu and boil for 5 minutes.

Popu (Seasoning) - Heat 1 tsp of Oil in a pan. When hot, add ½ tsp of Mustard Seeds and as they splutter, add a desseded & torn dry Red Chilli and 3 Curry Leaves. Toss for few seconds and add ¼ tsp of Asafetida (Hing) and remove from heat. Add this seasoning to the Charu and mix well. Garnish with chopped Coriander Leaves.

Serve hot with rice.

Beerakaya Thokku Pachadi (Ridgegourd Peel Chutney)

Masala - Heat a tsp of Oil in a pan. When hot, add 1 tbsp of Urad Dal (minappapappu), 1 tsp of Cumin Seeds and 1-2 torn and de-seeded dry Red Chilies. Stir fry for few seconds till the dal is golden brown in color. Remove and keep aside.

Chilli & Peels - In the same pan, heat another tsp of Oil. When hot, add 2 slit Green Chillies and saute for a minute. Add the peels of 2 large Ridge gourds chopped into pieces and fry on medium-heat for 5 minutes. Add 1 tsp Tamarind Paste to it and leave aside to cool.

Grind - After cooling, grind the masala to coarse mix and then add the Chili and peels to it. Grind to a coarse paste by adding Salt to taste.

Popu (Seasoning) - Heat ½ tsp of Oil in a pan and add ½ tsp of Mustard Seeds. Once they pop, add 1-2 Dry Red Chillies and a big pinch of Asafoetida. Toss for few seconds and pour the seasoning over the ground pachadi / chutney.

Serve with hot rice.

Methi Anda Curry (Fenugreek Leaves - Egg Curry)

Eggs - Boil 4 large Eggs in a pan filled with water for 20 minutes. After cooling, shell the eggs and make 3 - 4 slits halfway on them. Keep aside.

Spices - Heat 2 tbsp Oil in a saute pan. Once hot, add 1 tsp Cumin Seeds, 2-3 Cardamom Pods, 3-4 Cloves and 3-4 Peppercorns. Toss them till they start to sizzle and pop.

Veggies - Take a medium-sized Onion and 1-2 Green Chilies and finely chop them. Add them to the saute pan and fry till browned. Clean and chop a large Tomato and a cup fresh Fenugreek Leaves and add them to the pan too.

Spice Powders - Add Salt to taste, ¼ tsp of Red Chilli Powder, ¼ tsp of Turmeric Powder, ½ tsp of Coriander Powder and ½ tsp of Cumin Powder to the pan and mix well. Cook till the tomatoes are pulped and the oil comes out from the sides.

Curry - Beat 1 tbsp Yogurt in a cup of water and add it to the pan. Stir till the mixture is mixed well with the onion-tomato mixture. Allow it to come to a boil, and then add the slit boiled eggs to the gravy. Let simmer covered for a few minutes till eggs get infused with all the flavors. Remove from heat.

Serve hot with rice or rotis.

Eggless Strawberry, Chocolate & Almond Bread

Dry - In a mixing bowl, seive 1½ cups of All Purpose Flour, ¼ tsp of Baking Powder, ½ tsp of Baking soda and a pinch of Salt together into a smooth mix. Then, add a cup of Freshly chopped Strawberries and ½ cup of semi sweet or dark Chocolate Chips to it.

Wet - In a blender / mixer or in a bowl, mix ½ cup of Vegetable Oil, ½ cup of Sugar, 2 ripe mashed Bananas and ½ tsp of Vanilla Essence into a smooth mixture.

Bread - Gently incorporate the dry and wet ingredients together and mix in ¼ cup of sliced Almonds. Pour into a well greased loaf pan. Top off with some silvered almonds. Bake in a preheated oven at 350F for about 50 mins.

Serve warm or cold.

Allam Kothimeera Pachadi (Ginger - Coriander Leaves Chutney)

Dal Mixture - Heat 1 tsp of Oil in a small pan. When hot, add 1 tbsp of split Black Gram Dal (Minapappu), 1 tsp of Bengal Gram Dal (Senagapappu) (optional) and 1 tsp of Coriander Seeds. When golden brown, add 2 slit Green Chilies and 2 dry Red Chilies and toss for a minute. Finally add a big pinch of Asafetida and immediately remove from heat. Keep aside to cool.

Ginger & Coriander - Remove the skin on 1½ - 2 inch Ginger and slice into thin pieces. Clean a big bunch of Coriander Leaves (about 1½ cups) and chop them. In the same pan, add 1 tsp of Oil, add ginger and sauté till it turns red (approx 3 minutes). Add the coriander leaves and sauté further for a minute. Remove from heat and cool.

Grind - Grind the roasted dal mixture, sautéed ginger-coriander, 1 tbsp of grated Coconut (optional), 1 tbsp Tamarind paste, 2-3 tbsp Jaggery along with Salt to taste, to a slightly coarse paste by adding about ¼ cup of Water.

Popu (Seasoning)- Heat 1 tsp of Oil in a small pan. When hot, add ½ tsp of Mustard Seeds. When they splutter, add ½ tsp of split Black Gram Dal (Minappappu) and 6-7 fresh Curry Leaves and toss till they are golden brown. Add this seasoning to the ground chutney.

Serve with idlis, dosas or rice.

Ada (Mixed Lentil Crepe)

Lentils (Dals) - Soak ½ cup of Toor Dal (Kandipappu), ½ cup of Channa Dal (Senagapappu), ½ cup of Moong Dal (Pesarapappu), ½ cup of Urad Dal (Minapappu), ½ cup of Rice in enough cold water for atleast 6 hours.

Batter - Grind the soaked lentils along with 6 dried Red Chilies and Salt to taste into a smooth dosa like batter.

Seasoning (Popu)- Heat 2 tsp Oil in a small pan. When hot, add ½ tsp of Mustard Seeds, ½ tsp of Cumin seeds and a pinch of Asafoetida. Once they splutter, add 6 Curry leaves and toss for 10 seconds and remove from heat. Add the seasoning to the batter.

Ada - Heat a griddle / dosa pan on medium heat and pour about a ladleful of batter. Spread the batter around with the ladle in the form of dosa. Add ½ tsp of Oil around the dosa and let it cook for about 3 minutes. Flip the dosa and cook for another 2 minutes.

Serve hot accompanied with Allam Kothimeera chutney (Ginger Coriander Leaves Chutney).

Majjiga Charu (Yogurt Soup)

Yogurt Mixture - Beat a cup of Yogurt with ½ cup of Water smoothly without lumps for about 30 seconds.

Onions, Green Chilies, Ginger and Turmeric Powder - Finely chop 2 medium Onions, 4 Green Chilies and an inch of Ginger. Add these to the beaten yogurt along with ¼ tsp of Turmeric Powder.

Popu / Seasoning - Heat 2 tsp Oil in a small pan, add ½ tsp of Cumin seeds and ½ tsp of Mustard seeds. After they splutter, add 4 Dried Red Chillies, 1 tsp of Split Black Gram Dal (Minappappu), ¼ tsp of Fenugreek seeds and a pinch of Hing. Once the dal is golden brown reduce to low heat and add 2 sprigs of Curry Leaves. Add this to the beaten yogurt mixture and mix well.

Garnish - Finely chop a small bunch of Coriander leaves and keep aside. Add Salt to taste to the beaten yogurt mixture and garnish with the chopped Coriander Leaves.

Serve cold with hot white rice.

Chocolate Buttermilk Cupcakes

Preheat oven to 350F. Line standard 12-cup muffin pan with paper liners.

Batter - In a mixing bowl, combine ¾ cup of All Purpose Flour, ¾ cup of Sugar, 1 tsp of Baking Powder, ½ tsp of Baking Soda and ¼ tsp of Salt; set aside. With an electric mixer, combine 6 tbsp of Unsweetened Dutch-process Cocoa Powder and 3 tbsp of Hot Water until a thick paste forms. Add melted 3 tbsp of Unsalted Butter, 6 tbsp of Buttermilk, 1 large Egg and 1 Egg White; beat until combined. Whisk in flour mixture until smooth.

Cream Cheese Icing - With an electric mixer, beat 3 oz of Cream Cheese and 1 cup of Confectioners Sugar until light and fluffy.

Cupcakes - Scoop batter into prepared pan and bake until a tester comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool completely. Use an offset spatula or butter knife to spread Light Cream-Cheese Icing over tops.

Ragda Patties - Potato Cutlets in Yellow Peas Masala

Veggies - Wash, peel and cube 2 medium Potatoes and a Carrot. Boil the veggies and mash them together. Add a tsp of Grated Ginger, 2 minced Green Chili and 2 tbsp of chopped Coriander Leaves to the mashed mixture. Add 3 tbsp of Soaked Poha, a pinch of Turmeric Powder, a tsp of Amchur, a tsp of Red Chilli powder, a tsp of Cumin Powder, Salt to taste and mash well to form a smooth consistent mixture.

Tikkies - Make Lemon-sized balls and flatten them out in the form of tikkies. Shallow-fry them in a pan until golden brown. Keep aside.

Peas - Pick and wash 1½ cups of whole dried Yellow Peas. Soak for 6 hours in water. Drain the peas and add 2-3 cups of Water, Salt to taste, a pinch of Turmeric Powder and pressure cook for 1-3 whistles or until they are well-done. Keep aside until cool.

Ragda - In a saucepan, heat 1 tbsp Oil. Add finely sliced small Onion and ½ tsp of Turmeric Powder. When the onions are translucent, add finely chopped small Tomato and saute for few minutes. Add Salt, 2 tsp of Chaat Masala, pinch of Jaggery and 1 tsp Red Chili Powder. When done, remove from heat and cool for a while. After cooling, blend into a smooth puree. Return the mixture to the heat, add the cooked peas and mix gently. Cook until it starts simmering. If the ragda is too thin, mash some of it and simmer for few more minutes. Reduce the heat to low and simmer for 3 minutes. Remove from heat.

Serve - Place 2-3 tikkies in a plate and top it with 2 ladles of ragda. Garnish with some chopped Onions, Tomatoes, 1 tsp of Lemon Juice, a tsp of Coriander Chutney, a tsp of Tamarind Chutney, a tsp of Sev and chopped Coriander Leaves.

Red Bell Pepper Soup

2 large Red Bell Peppers
2 large Tomatoes, peeled and chopped
2 tbsp minced Garlic
1½ cups Water or stock
½ cup Milk
½ cup sliced Onions
1 tsp Red Chili Powder
¼ tsp Curry Powder
Salt and Pepper to taste
1 tsp olive oil
1 tbsp fresh Lemon Juice

For the garnish:
Thinly sliced Green Onions
Garlic Croutons
Cream

Grill the bell peppers turning them on and off till the skin starts to turn black for about 6 to 8 minutes. Remove and cool for 10 minutes. Peel, remove the seeds and chop.
Heat oil in a large enough saucepan and add the onions and garlic. Cook till the onions start to soften. Add the chopped bell peppers, tomatoes, red chilli powder, curry powder and cook for about 10 minutes stirring frequently. Add the water/stock and milk and bring to a boil. Reduce the heat to medium and cook for about 20-25 minutes stirring occasionally. Remove from the heat and grind into a smooth liquid. Stir in the lemon juice, salt and pepper. Serve hot and garnish with garlic croutons, sliced green onions and a dollop of cream.

Ginger Chicken (Adhraki Murgh)

Marinate:
800 gm Chicken Boneless Breast Meat, washed, pat dried and cubed into bite size pieces
3 tbsp Ginger juliennes
2 tsp Garam Masala
3 tbsp Yogurt
2 tsp Red Chilli Powder
2 tsp Salt
1/3 tsp Turmeric Powder

Others:
3 Cloves
3 tbsp Sunflower Oil
4 Curry leaves
1 Yellow Onion, large, thinly sliced
Spring Onions Greens, chopped, for garnishing
1 tbsp Ginger juliennes

In a bowl or a resealable plastic bag, marinate the chicken for about 2-4 hours in the refrigerator. Remove the chicken from the refrigerator and bring it to room temperature atleast an hour before cooking. Heat oil in a non-stick heavy bottomed pan at medium high heat and throw in the cloves and thinly sliced onions. Stir fry it till the onion is lightly browned. Add the curry leaves and saute it for just a minute more. Add the marinated chicken and mix it well. Close the lid for about 20 minutes. Later, open the lid and stir it gently and cook uncovered for a few more minutes, till it is quite dry. Garnish with the ginger juliennes and spring onions. Serve hot with rotis or rice.

Badam Halwa (Restaurant Style)

Take 1 1/2 cups of Almond Flour, 1 cup Sugar, 2 cups Milk in a blender and blend until smooth.

Heat 4 tbsp of Butter in a wide mouthed pan until it melts. Add the almond milk, a pinch of Saffron, 1/2 tsp of Cardamom Powder and cook until it reduces in quantity is reduced. Add a pinch of Yellow Color, a tbsp of Ghee and continue mixing until the halwa thickens (If you touch with wet hands, it should be non sticky) and leaves the pan. Add 1/4 cup of sliced Almonds, remove from heat and let it cool down.

Take a parchment paper and cut into small pieces to make halwa balls and wrap.

Chicken 65

Marinate 2 lbs of cleaned, boneless, skinless and diced Chicken for an hour with 1 tsp of Black Pepper Powder, 2 tsp of Salt, 1 Egg White, 2 tbsp of All Purpose Flour, 1 tbsp of Ginger Garlic Paste, 1 tbsp of Red Chilli Powder, 2½ tbsp of Corn Flour and Juice of ½ Lemon.

Deep fry the chicken pieces till they acquire a golden shade (don’t let them become crispy) in oil. Drain and keep aside.

In a bowl, beat 1 cup of Yogurt, Salt to taste, 1 tsp of Garam Masala and a pinch of Red Food Color till the mixture is runny adding ¼ cup of Water if needed. Set aside.

Heat 1 tbsp of Oil in a pan; saute 4 cloves of minced Garlic Cloves and fry till golden brown. Add 12 slit Green Chilies, few Curry Leaves and stir-fry for about 2 minutes. Add the yogurt mixture to the wok and wait for the first boil. Then add the chicken pieces to it and mix well till the chicken pieces are well coated with the yogurt mixture. Keep mixing till the chicken pieces absorb the yogurt mixture and are dry. Remove from heat, sprinkle Juice of ½ Lemon and garnish with chopped Coriander Leaves.

Beerakaya Nuvvula Kura (Ridgegourd - Sesame Curry)

½ kg Ridge Gourd/Beerakaaya, peeled and chopped
1 large Onion, finely sliced
2 Green Chillis, slit length wise
1½ – 2 tbsp roasted Sesame Seeds
¼ tsp Turmeric Powder
Salt to taste
½ tbsp Oil

Popu:
½ tsp Mustard Seeds
¼ tsp Cumin Seeds
¾ tsp Urad Dal (minapappu)
1 tsp Channa Dal (senagapappu) (optional)
1-2 dry Red Chillis, tear & de-seed
Few Curry Leaves

Sprinkle 3-4 tbsps of water to the ridge gourd pieces, salt and turmeric powder and place lid. Cook on low to medium flame till the ridge gourd is almost cooked and the water evaporates.
While the ridge gourd is cooking, heat oil in a separate cooking vessel, add mustard seeds and let them splutter. Add cumin seeds, urad dal and red chillis and saute for a minute till the dal turn red and you get a nice aroma. Add curry leaves, green chillis and onions and saute for 4-5 minutes. Add the cooked ridge gourd and combine. Cook on high to medium flame for 2-3 minutes. Lower heat, add the roasted sesame seeds powder and combine. Cook without lid for a minute and turn off heat. Serve hot with steamed rice or rotis.

Mooli Paratha - 1 (White Radish Roti)

Dough - In a bowl, mix 2 cups of Wheat Flour with Salt to taste and a tbsp of Ghee, forming into smooth dough with Water as needed. Separate dough into golf-sized balls and set aside.

Mooli Mixture (Radish Filling) - Squeeze out all the water from a cup of grated White Radish and mix Salt to taste, 5 chopped Green Chillies, an inch of grated Ginger and set aside.

Paratha - For each dough ball, roll out the dough into a small circle and put around a tbsp of the raddish mixture in the centre. Bring the ends of the circle together and form into a ball. Seal the edges completely so that the stuffing does not come out. Roll out these dough balls into a 6-inch circle. Fry on a heated pan adding a bit of ghee around the edges to crisp it up.

Serve hot with Tomato-Chili Ketchup.

Double Chocolate Banana Bread

Prep - Preheat oven to 350 F (180 C) and place oven rack to middle position. Butter and flour the bottom and sides of a 9 x 5 x 3 inch loaf pan.

Batter - In a large bowl whisk together a cup of All Purpose Flour, 1/2 cup of Dutch-processed Cocoa Powder, 3/4 cup of granulated Brown Sugar, 1 tsp of Baking Baking Soda and 1/2 tsp of Sea Salt.
In a medium-sized bowl, combine the 3 ripe mashed Bananas, an Egg, 1/4 cup of melted Butter, 1/4 cup of Oil and 1 tsp of Vanilla Extract. Lightly fold the banana mixture into the dry ingredients until just combined and batter is thick and chunky. Fold in the ½ cup of toasted Walnuts / Pecans, coarsely chopped (Optional) and 3/4 cup of Dark Chocolate Chips. Scrape batter into prepared pan. Top the batter with 1/4 cup of Dark Chocolate Chips.

Bread - Bake until bread has risen and a toothpick inserted in the center comes out clean, about 50 to 55 minutes. Place on a wire rack to cool and then remove the bread from the pan. Cut into slices and serve warm or at room temperature.

Capsicum Chicken

Masala Powder - Finely grind 1“ dalchini, 1 elaichi and 2 cloves and keep aside

Marinade - Wash and cut the ½ kg Chicken into medium sized pieces. Marinate it with 1 tbsp of Yogurt, ½ tsp of Red Chilli Powder, ½ tsp of Pepper Powder, 1½ tsp of Coriander Powder, ½ tsp of Cumin Powder, pinch of Turmeric Powder, 1 tsp of Vinegar / Lemon Juice, 1 tsp of Soya Sauce, Salt to taste and 1¼ tsp of Ginger Garlic paste for at least 2 hours in the refrigerator.

Gravy - Heat ½ of the Oil in a cooking vessel, add a chopped large Onion and fry till transparent. Add chopped pieces of 2 Green Capsicums and 2 Tomatoes and saute for 3 minutes. Turn off heat and keep aside.

Curry - In the same vessel, heat 1 tbsp of Oil, add the marinated chicken and cook on high heat for 4-5 minutes, combining once in a while. Reduce to medium heat; let the chicken cook for 8-10 minutes, uncovered. Add ¼ cup of Water and cook till chicken turns soft and there is hardly any water left. Add the masala powder and 1½ tbsp of Tomato Sauce. Add the sauteed onion, capsicum and tomatoes. Combine and cook on high for 3-4 minutes. Remove from heat and garnish with fresh Coriander Leaves. 

Serve hot with white rice, rotis or naan.

Royyala Tomato Curry (Prawn Tomato Curry)

Shrimp - Clean, shell, devin about 500 gms of Prawns / Shrimps and keep aside.

Curry - Heat 2 tbsp of Oil in a pan and saute a large chopped Onion, 3-4 slit Green Chilies till onions are transparent. Add 1 tbsp of Ginger Garlic Paste, few Curry Leaves and saute for a minute. Add a medium chopped Tomato and saute for another 3 minutes. Now, add a 1/3 tsp of Turmeric Powder, 1 tsp of Coriander Powder, ½ tsp  of Cumin Powder, 1 tsp of Red Chilli Powder and combine. Add the cleaned prawns/shrimps, Salt to taste; mix well and cook on medium heat for 5 minutes. Now add 1 cup of Water and cover cook further for 5-7 minutes on medium heat. Add ¼ tsp  of Garam Masala Powder; mix well and remove from heat. 
 
Garnish with few chopped Coriander/Cilantro Leaves and serve hot with steamed white rice or chapatis/rotis.

Mushroom Matar Curry

½ packet or 15 Button Mushroom, chopped
1 cup Frozen Green peas, boiled
2 Tomato, chopped
1 Onion, chopped
1 tbsp Ginger Garlic Paste
¼ bunch Coriander Leaves, chopped
2 cups Milk
1 tsp Ghee, for topping
Salt to taste

Spice Powders:
1 tbsp Coriander Powder
½ tbsp Cummin Powder
¼ tsp Garam Masala
Chilli Powde, as required
Pepper Powder, as requried
¼ tsp Saunf Powder
Bengal Gram Dal + Urad Dal - each ¼ tbsp - Fried in a dry pan and powder it

Heat oil in a frying pan. Add saunf powder in hot oil and then add onion. Saute till golden brown. Now add the Ginger garlic paste saute till aroma disappears. Now add the tomato and fry them until they are mushy. Add all the powders one by one except pepper and dhal powders. Saute well and now add mushroom. Mushroom oozes out water, let them come out and absorbed again. Now add green peas and milk. Dont add water. As soon as the milk is added stir well to avoid curdling. Now add pepper, dal powder (mix with tbsp of water and add to avoid lumps) and salt. Let it cook well and gravy get thickens. Now garnish with chopped coriander and add ghee atlast in the top of the gravy.
Note: Mushroom can also be substituted by cauliflower or baby corn. Microwave cauliflower or Baby corn for 4 minutes and can be added to tomato mixture. Simmer the flame when adding milk to the tomato mixture. If milk measurement which I have given is not enough add more milk or water and adjust to the desired consistency.

Blueberry Buckle Coffee Cake

Prep - Preheat oven to 350 F. Grease 8×8 square pan or bundt pan with non stick spray.

Batter - In a medium mixing bowl, cream ½ stick of Butter and 1 cup of Sugar for 3-4 minutes until light in color and creamy. Add 1 Egg and 2 tsp Vanilla Extract and cream for an additional 2 minutes. Add ½ tsp of Salt, 2 tsp of Baking Powder and 2 cups of All Purpose Flour and mix on med-low speed adding the ½ cup of Buttermilk / Milk in a steady stream. Mix batter until everything is fully incorporated, approximately 3-5 minutes. Batter will be nice and thick. Fold in fresh 1½ cup of Blueberries and pour batter into pan. Set aside.

Topping - In a food processor or by hand, mix 1 cup of Brown Sugar, ¾ cup of All Purpose Flour, 2 tsp of Cinnamon and 5 tbsp of Cold Butter until the mixture is crumbly. If mixing by hand, just use your fingertips or the back of a fork. Add crumb topping mixture to the cake pan and gently press everything down.

Bake in the oven for 50 minutes or until done. Remove from oven and let it sit for 8 minutes and invert it onto a plate. Garnish with ¼ cup of sifted Powdered Sugar.

Vankaya Dosakaya Pachadi (Eggplant - Lemon Cucumber Chutney)

Veggies - Heat 2 tsp of Oil in a pan and fry 4 medium Eggplants, chopped, ¼ tsp of Turmeric Powder and Salt as needed for 15 minutes on low heat and keep aside. In the same pan, heat a tsp of Oil and fry 6 whole Green Chillies for 2 minutes. Cut a small Lemon Cucumber (Dosakaya) into thin and small pieces and keep aside.

Chutney - Grind fried chillies, ½ tsp of Cumin Seeds, 5 Garlic Cloves, chopped, 1 tsp of Tamarind Paste and Salt. Add fried brinjal and grind once and then add choped cucumber and grind again. Keep aside in a bowl.

Tempering - Heat 2 tsp of Oil in a pan, saute 1 Red Chilli, ¼ tsp of Mustard Seeds, ¼ of tsp Cumin Seeds. After they splutter, add ½ tsp of Black Gram Dal (Urad Dal), ½ tsp of Channa Dal and few Curry Leaves and remove from heat. Add this to the chutney bowl and mix well. Garnish with few Coriander Leaves.

Keema Ki Tahari

500 gm Ground Lamb meat
1 large Yellow Onion, sliced
5 tbsp Canola Oil
4 Green Chillies, slit in middle
1½ tbsp Ginger Garlic paste
3 Tomatoes, finely chopped
1 tbsp Red Chilli Powder
2½ tbsp Salt
1 tsp Garam Masala Powder
½ cup Yogurt
4 Green Cardamoms
2 Cinnamon sticks
1 tsp Caraway seeds
5 cups Water
3 cups Rice
3 tbsp Cilantro, finely chopped

Wash and soak the rice in fresh cool water sufficient enough to remain 5 cms above the level of rice.
Wash ground meat along with sliced onions well and drain the water completely in a very fine mesh strainer.
In a large saucepan at medium heat, add 3 tbsp oil and green chillies, cinnamon stick, cardamom, caraway seeds and ginger garlic paste. Let it splutter and fry. In a minute. add the drained onions + ground meat and also add red chilli powder, 2½ tsp salt, garam masala powder, tomatoes and stir well and let it cook for 10-15 minutes until you see oil floating on top. Add the yogurt and mix well. Let cook for 2-3 minutes. Add cilantro and mix well.
Add the water and let the mixture come to a boil. As soon as it begins to boil well, add rice and mix well. Let it come to a boil. Once boiling, reduce heat to simmer and cover with a lid. Let it cook till very little water remains. Keep checking it every now and then, and give a gently stir everytime. Add a few splashes of water if you feel you need more water for the rice to cook. Once the water is mostly dried up, close the heat, but leave the saucepan on the hot stove so that a nice steam forms. Let the dish rest for 15-30 minutes. Serve warm

Vankaya Kaaram Petti Kura

¼ kg Purple Brinjals, wash, make + quarters with stalk intact and apply oil
1 tbsp Oil
Few Curry Leaves

For stuffing:
1¼ tbsp Coriander Seeds
3 tbsps Chana Dal
1½ tbsp Urad Dal
2-3 dry Red Chillis, tear and de-seed
½ tsp Cumin Seeds
Pinch of Methi Seeds
Big pinch Asafoetida
Small gooseberry sized Tamarind
Salt to taste

Add ½ tsp oil in a cooking vessel, add coriander seeds and stir-fry till it turns slightly dark in color. Remove. Similarly, add channa dal and urad dal, roast till them till they turn red and remove. Dry roast dry red chillis, methi seeds and cumin together for 2 mts and remove. Cool the dry roasted ingredients. Add turmeric pwd, salt, tamarind, and hing to these roasted ingredients and grind them all together to a coarse pwd. It should not be wet.
In the same vessel, add the remaining oil, add curry leaves and toss them for a few seconds. Place the stuffed brinjals in the oil and cook on high flame for 4-5 mts. Now, cover with lid and let them cook on medium flame for 10-12 mts. Keep checking in between and stir fry to ensure they don’t burn or stick to the pan. Now on low flame nicely roast the brinjals without lid. It should take 35-40 mts for the brinjals to cook inside and be well roasted. Serve with rice.

Mango Mousse

Cream - Whip 2 cups of chilled Heavy Whipping Cream until soft peaks appear. Cover and refrigerate it.

Gelatin mixture - Soak 1 packet of Gelatin in 1/3 cup of Cold Water for a few minutes. Heat in microwave for 30 seconds till the gelatin is dissolved.

Mango Puree - Mix 2 cups of Mango Puree with 1/3 cup of powdered Sugar. Add it to the gelatin mixture and mix well. Then add the whipped cream until combined. Chill for 4 hours or overnight covered.

Serve cold.

Badam Beerakaya (Almond Ridgegourd Curry)

Almond / Badam paste - Soak 8 Almonds in water for about an hour. Drain the water and peel the almond skins. In a mixer or mortar, grind the almonds, a pinch of salt to smooth paste.

Curry - Peel 3 Ridgegourds / beerakaaya, wash and dice them in to bite-sized pieces.
Heat 1 tbsp of Oil in a pan, saute few Curry Leaves, a pinch of Cumin and Mustard Seeds. Add the 4 slit Green Chilies, ridgegourd pieces, Salt to taste and cover cook on medium heat for 10 minutes. Add 3 tbsp of Almond/Badam Paste, mix and cook till desired consistency is reached.  Serve hot with rice or chapathi.

Lachcha Paratha

3 cups Whole Wheat Flour
Salt to taste
2 tsp Ghee / Clarified butter
2 -3 tsp Ghee + 3 tsp wheat flour
2 -3 tbsp flour for dusting
Water as required making the dough
2 -3 Oil
Take the flour in a bowl along with salt and ghee. Mix well. Slowly add the water and knead to soft pliable dough. Cover with a wet muslin cloth and let it rest for 20 - 30 mins.
Make a mix of the ghee and flour together separately. Divide into equal balls. Flatten the ball over the flour, and using a rolling pin, roll out the balls into thin circles. Spread a little of the ghee and atta mix over the top and roll inwards tightly as a rope. The way you do it, you will end up with a tight rope, circled with the mix inside all covered.
Over the top of the rope, dip your fingers in the ghee atta mix and spread over the rope. Circle as a spiral with ends nicely closed. Dust the flour over this and gently roll it again. Meanwhile heat a tawa and once it's hot, fry the rolled out paratha. When one side is cooked and rises up, spread a little of the ghee atta mix on the top and sprinkle oil around the parathas. Flip over the other side and cook in the same way. Ensure it doesn't get burnt. Once it's cooked on both sides, remove to a plate and clap at it while it's hot. This way you will loosen the layers.

Rava Idli with Verusenagapappu pachadi (Sooji Rice Cakes & Groundnut Chutney)

Rava Idli - Heat a tbsp of Ghee / Oil in a pan; saute ½ tsp of Mustard Seeds and once they splutter, add a tbsp of Chana Dal and saute till the dal turns golden brown. Add 3 slit Green Chillis, few Curry Leaves and 1" inch grated Ginger. Immediately add a cup of Sooji (Ravva) and stir-fry the rava constantly for 3 minutes. Remove from heat and let it cool.

Add 2 Grated Carrots, 2 tbsp of chopped Coriander Leaves, 2 tbsp of Grated Coconut, a cup of beaten Yogurt, ½ cup of Water, Salt to taste and mix well. Allow the mixture to sit for atleast ½ hour.Grease the idli plates, place a roasted Cashewnut in ghee on each of the greased idli plates and pour the rava batter over the cashewnut. Steam the ravva idlis on medium flame for around 10 minutes. Remove the rava idlis carefully and serve hot with chutney.

Groundnut Chutney - Dry roast a cup of Peanuts and keep aside.

Heat a tsp of Oil in a pan; saute 3 crushed Garlic Cloves, 3 Dry Red Chillis and stir-fry for a few seconds. Add a sliced Onion and saute further for 2-3 minutes on medium heat. Remove from heat and after it cools down, grind the roasted peanuts, a tbsp of Tamarind Paste, sauteed onions and garlic along with Salt to taste and ½ cup of Water into a smooth paste.
Heat ½ tsp of Oil in a pan; saute ½ tsp of Mustard Seeds allowing them to splutter. Add ½ tsp of Urad Dal and let it turn golden brown. Add few Curry Leaves, remove from heat and pour over chutney. Serve with the rava idlis. 

Senagapappu Payasam (Chana dal Kheer)

Dal and Sago - Soak 1 cup of Senagapappu (Chana Dal) and ¼ cup of Saggubiyyam (Sago) in water for atleast 2 hours seperately. Pressure cook Chana Dal with a cup of Milk and a cup of Water for one whistle.

Kheer - Heat ½ cup of Water, a cup of Powdered Jaggery / Sugar and stir cook until sugar/jaggery melts. When the syrup starts to thicken, add the soaked sago and 2 cups of Milk. Cook on medium heat for atleast 15 minutes, stirring in between. Stir in the Chana dal mixture also and mix well ocassionally for another 10 minutes till it reaches the desired consistency.

Flavor - Heat a tbsp Ghee in a small pan, saute ¼ cup of Cashews and Golden Raisins and toast till light brown. Add them to the kheer. Finally, stir in the powdered Cardamom Powder (of 2 pods). Switch off the heat and let it stand for 30 minutes. Serve hot or cold.

Bangaladumpa Vepudu (Potato Fry)

Boil or pressure-cook 4 medium sized Potatoes to tender. Peel and remove the skin. Cut the potatoes to small cubes.

Heat 1 tbsp of Oil In a pan. Add & toast a ½ tsp each of Cumin Seeds, Mustard Seeds, 3 Dried Red Chilli Pieces, a pinch of Turmeric Powder and few Curry Leaves. Add the potato cubes. Sprinkle Coriander Powder, Red chilli powder and Salt as needed. Combine and cook on medium heat for about 5 to 10 minutes until potato pieces brown a bit. Serve hot with rice and rasam.

Bagare Baingan

Preparation - Roast 2 tbsps of roasted Peanuts and 2 tbsps of Sesame seeds in a pan on low flame and make into slightly coarse powder. Wash 8-10 small Purple Brinjals with stems intact and make a + slit shape.

Heat 3-4 tbsps of Oil in a pan on medium high heat; saute the brinjals for 2 minutes. Reduce the heat to medium low and cook the brinjals till tender (about 20-25 minutes), while stirring in between. Once tender, remove and set aside.

Heat 2 tbsps of Oil; add and saute chopped 3 medium Onions, 3 slit Green Chillies and on medium heat till the onions turn soft and light golden brown. Add and saute a tsp Ginger Garlic Paste and saute for 2 minutes. Remove from heat, allow to cool and grind to a smooth paste.
Heat 1 tbsp of Oil in a pan; add a tsp of Mustard Seeds, a tsp of Cumin Seeds, a pinch of Fenugreek Seeds and let them splutter. Add a pinch of Asafoetida, 2-3 dried Red Chillies, few Curry Leaves and toss them for a few seconds. Add the onion paste, a pinch of Turmeric Powder, 2 tsp of Red Chilli Powder, a tsp of Cumin Powder, a tsp of Coriander Powder, ½ of Garam Masala Powder, sesame and peanut powder, Salt to taste, a tbsp of Tamarind Extract, a cup of Water and bring it to boil. When it starts to boil, reduce to low heat and slowly add the sauted egg plants. Cover cook till the brinjals are soft and the gravy is thick. Remove from heat and serve hot.

Paneer Butter Masala

Prep - In a saucepan, bring about 4 cups of Water to boil, gently drop 3 medium Onions and 4 ripe Tomatoes. Cook on high for 10 minutes. Drain the water and let onions and tomatoes cool down. Once cool grind onions and tomatoes to smooth paste, seperately. Soak 3 tbsp of Cashewnuts in little water and grind to smooth paste.

Paneer - Heat a tbsp of Butter and fry the 250 gms of Paneer cubes to golden brown. Bring a cup of Water to boil, remove from heat and add the paneer cubes to it, let them sit aside for 5 minutes.

Curry - Heat 3 tbsp of Butter in a pan on medium heat. Add and saute the onion paste for 5 minutes till it turns golden brown. Add 2 tsp of Ginger Garlic Paste and saute for another minute. Add 2 tsp of Red Chilli Powder, ¼ tsp of Turmeric Powder, cashewnut paste, Salt to taste and mix. Add the tomato puree, ½ tsp of Kasuri Methi, ½ tsp of Coriander Powder, 1½ tsp of Garam Masala Powder; simmer and let it cook for 4 minutes. Add the fried paneer, mix gently and let it cook for another 4 minutes. Now add ¾ cup of Water and cook on medium heat till the gravy turns to a thick consistency. Let it sit for atleast 10 minutes and garnish with freshly chopped Coriander Leaves before serving.

Semiya Kesari

Garish - In a saute pan, heat 1 tbsp Ghee / Butter and saute few Cashewnuts and Rasins. till golden brown. Keep aside.

Vermicelli - In the same pan, toast 2 cups of Vermicelli until they turn light golden brown. Keep aside.

Kesari - Boil 4 cups of Water along with a pinch of Saffron, Cardamom Powder and Food color (Optional). Once the water is bubbling hot, stir in the roasted vermicelli, reduce heat and close the lid. Once the water is absorbed, stir in a cup of Sugar and mix well. Serve hot / cold.

Peas Pulav

Heat a tbsp of Ghee or Oil in a pan; splutter a Bay leaf, 2 Cloves, an inch of Cinnamon, a Cardamom, a tsp of Cumin Seeds, few Cashews and few Curry Leaves. Add and saute a thinly sliced Onion, a tsp of Ginger-Garlic paste and 3-4 few slit Green Chillies till onions are browned. Add a cup of Green peas, 2 cups of Basmati Rice, Salt to taste and stir till everything is coated. Add 4 cups of Water and let it boil. Cover cook on medium heat till all the water is absorbed. Remove from heat, let it sit for 10 minutes and garnish with Coriander Leaves before serving.

Gummadikaya Kura

3 cups of peeled and cubed Red Pumpkin
1 big Tomato chopped
2 medium Onions, chopped
1 tbsp grated Jaggery
2 Green Chilli, slit
2 dry Red Chilli, deseeded and split into two
½ tsp Red Chilli Powder
¼ tsp Turmeric Powder
1 tsp Coriander Powder
½ tsp Mustard Seeds
1 tsp Cumin Seeds
1 tsp Urad Dal
7 cloves Garlic, slighly mashed
10 Curry Leaves
Coriander Leaves for garnishing

Heat 2-3 tbsp of oil in a pan. Add the mustard seeds and let them splutter. Add cumin seeds, dry red chillis, urad dal, and garlic and curry leaves and fry till light brown. Add the chopped onions and fry till transparent. Add the cubed pumpkins, tomatoes, turmeric and salt and let it cook covered on low heat for 15 minutes. Add chilli powder, coriander powder and jaggery and mix well. Add ½ cup water, cover and cook on slow fire till pumpkin is soft and cooked. Garnish with coriander leaves.

Variation: You can add sweet potatoes, chikkidi kaayi (Indian Beans), drum sticks and brinjal along with the pumpkin.

Undrallu

1 cup raw Rice
2 tbsp Chana Dal, washed
½ tsp Jeera
2 tbsp Grated Fresh Coconut
½ tsp Salt
2 cups Water

Wash rice well and drain all the water. Spread on a paper napkin to dry out all the water. Rice grains have to be fully dry. Grind the rice grains in a blender/ grinder to a rawa consistency.
Place a saucepan on the stove with water, chana dal, cumin and salt. Bring the water to a boil, reduce the heat to a medium heat, pour in the rice rawa slowly into the boiling water and keep stirring. Stir till all the water is absorbed by the rice rawa. Add grated coconut and stir in well. Turn off the stove, cover with a lid. After 15 minutes, spread on a lighlty greased plate. With wet hands make small balls. Sprinkle some water if rawa is too hard or breaking. Use a idli steaming stand to steam these rice balls. Place idli stand in a pressure cooker with little water to steam. Cover the pressure cooker and steam for 10 minutes.

Notes:
Can substitute Rice Rava instead of Rice and skip coconut.

Ragi Malt

2 tbsp of ragi flour
1 cup water
1½ cup of water + ½ cup milk
4 tsp of sugar or powdered jaggery
½ tsp of powdered cardamom

Take the ragi flour in a cup and add ½ glass water to it slowly. Combine to smooth, lump free paste.
In a vessel, take one glass of water or milk. Heat till the water reaches boiling stage. Then add the dissolved ragi flour solution slowly to the boiling water (milk), continuously stirring with a spoon. Wait for water (milk) to start boiling, and then add the flour mix. Add sugar or jaggery per your taste and pinch of cardamom powder. Reduce the heat to medium level, and simmer the ragi malt for 5 minutes, stirring in-between. Turn off the heat. Let it cool to warm, and then pour into a glass or cup.
Makes 4 cups.

Restaurant Style Chicken Curry

Wash, drain and cut the 500 gms of Chicken (boneless or with bones) into bite sized pieces and keep aside.

Grind 3 Ripe Tomatoes, 10-12 Cashews, 3-4 slit Green Chillies into smooth paste and keep aside.

Heat a heavy-bottomed pan and add 1/3 cup of Oil to it. Add a Cinnamon Stick, 1/2 tsp of Cumin Seeds, 2 Cardamoms, 1 Bay Leaf and let them splutter. Add a large finely chopped Onion to it and fry until light golden brown. Add a tbsp of Ginger Garlic Paste, 2-3 slit Green Chillies and fry until golden brown. Add the drained chicken and cook on high heat for 4 minutes, while stirring. Add Salt as needed, 1/2 tsp of Garam Masala, a tbsp of Red Chilli Powder, a tsp of Coriander Powder, a tsp of Cumin Powder, a pinch of Turmeric Powder and mix well. Cook for 8-10 minutes until the oil separates.

Add the ground tomato paste and cook on medium heat for another 5-6 minutes. Add 1/2 cup of Water and cook further by stirring for another 10-12 minutes. Add a tbsp of Butter, 2 tbsp of Heavy Whipping Cream, 2 tbsp of chopped Coriander Leaves and mix well. 

Remove from heat and serve with Roti / rice.

Vankaya Fry

10 Fresh Brinjals
4 tbsp Oil
Salt to taste

Dry roast and powder:
1 cup Roasted Bengal Gram
10 Dried Red Chillies
1 tsp Cumin Seeds
1 tsp Salt

Popu:
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 Sprig Curry Leaves
2 tbsp Urad Dal
4 Dried Red Chillies
2 Onions, slit length wise
6 Green Chillies, slit

Heat a pan and fry roasted bengal gram, dried red chillies, jeera in low flame for about 4 mts. Switch of the flame when bengal gram starts turning its color. Allow to cool, add salt and grind to coarse powder. Set aside. (This powder can be stored in a tight container for about a month).
Wash brinjals, slit them into 4 halves (make a plus shape) leaving the stems. Heat oil in a kadhai and fry brinjals in low flame till brinjals turn soft. (Cover with a lid and stir occassionally) Set aside the brinjals once soft. In the remaining oil, add urad dal, mustard seeds, jeera, dried red chillies, curry leaves, green chillies. fry for 2 mts in low flame. Add onions, and fry till soft (for about 4 mts in low flame). Add fried brinjals to onions, and cook for 3 mts in low flame. Add roasted bengal gram powder, adjust salt and stir gently so that brinjals do not break. leave on low flame for 3 mts.

Godhuma Pindi Dosa

Mix a cup of wheat flour with 2 to 3 cups of water. Stir in a tsp of black pepper powder and salt. Thoroughly mix the batter without any lumps. The consistency of batter must be like thick buttermilk, not too watery or not too tight. Don’t let the batter sit for long time, it will become gooey mass.
To prepare dosas, lightly oil the dosa tava and rub it with a cut onion. Heat over medium-high. When the tava is hot, pour a ladleful of batter steadily from a height of 3 to 5 inches onto the tava. Allow it spread on its own in a thin lace like layer. Sprinkle a ½ tsp of ghee or oil and cook on high heat. Within a minute or two, bubbles start to appear on the surface. Wait until the underside of dosa turns golden and then gently turn it to the other side. Cook for another minute or two. Remove and serve hot with peanut or coconut chutney.
Note: Because wheat flour batter is very sticky, trying to shape the dosa with back of the spoon like we do for regular dosa won’t work. Please resist the temptation to shape and allow it to spread on its own.

Lemon Cake

1¼ cup All Purpose Flour/Maida (305 gm)
Pinch of Salt
1 tsp Baking Powder
½ cup Sugar
½ cup Butter
4 tbsp Lemon Juice
1 tsp Lemon Zest
2 Eggs
1 tsp Vanilla Extract
¼ cup Milk (60ml)

Preheat oven to 180 C / 350 F. Grease and flour a round baking pan. Sieve maida, baking powder and salt in a bowl.
In another bowl, combine butter and sugar. Use a hand blender to make a smooth creamy mixture. Add the beaten eggs and combine well. Add vanilla extract, lemon zest and lemon juice and combine well. Fold in the maida mixture little by little alternating with milk. Pour batter into the greased and floured pan. Bake in preheated oven for 45-50 mts or till a toothpick inserted into the cake comes out clean. Place on a wire rack to cool, slice and serve at room temperature