Mango Milkshake

Blend the 2 cups of Mango Pulp / 2 cups of Mango Pieces along with ½ liter of Milk for 15-20 seconds. Add 1½ tbsp of Sugar, Pinch of Cardamom Powder, crushed ½ cup of Ice and blend for another 30 seconds and serve chilled immediately.

Baby Potatoes in Red Coriander Sauce

12-15 baby potatoes, (smallest possible)
2 medium onions, finely sliced
1½ tsp coriander seeds
1½ tsp jeera seeds
4 garlic cloves
2 tbsp thick tamarind pulp
1 pureed tomato
A sprig of curry leaves
½ tsp sugar
2 tbsp oil
Salt to taste
Coriander leaves to garnish

Boil the potatoes in water or pressure cook for 2 whistles. Let them cool. Peel the skin and poke with fork.
Grind the coriander seeds with cumin seeds and garlic cloves to a coarse paste.
Heat 1 tbsp oil in a pan, add ground paste, tamarind pulp and tomato puree, salt, sugar and curry leaves. Cook on low flame until oil separates.
Heat 1 tbsp oil in a pan and caramelize the sliced onions on medium flame until golden brown in color. Add a pinch of sugar to it while frying.
Add potatoes to the gravy and stir well and cook for 2 mins. Add fried onions to it and mix well. Reserve some fried onions for garnish. Garnish with coriander leaves and some fried onions.

Sponge / Set Dosa

Batter - Clean and soak ¾ cup of Urad Dal, 3 cups of Idli Rice, 1 cup of Beaten Rice / Poha and 1 tsp of Methi Seeds in water for 6 hours or overnight. Grind them to a fine paste; add ¼ cup of Yogurt, Salt to taste and mix well. Leave the batter to ferment for atleast 9 hours or overnight

Dosa - Heat a pan; pour the batter (do not spread like normal dosas, these dosas taste better when they a little thicker) and drizzle Oil on the sides. Cover cook on medium heat until golden brown crust forms. Do not flip it to the other side, serve hot 3-4 dosas as a set with Peanut Chutney.

Egg Dum Biryani

Rice - Cook 2½ cups of Basmati Rice in 5 cups of Water along with 2 Bay Leaves, 3 Cloves, 1" inch of Cinnamon, 5 Cardamoms, 1 Marathi Mogga / Star Anise, 6-7 Mint Leaves, ½ tbsp of Oil and ¾ tbsp of Salt till half cooked. Strain the water and spread the rice on a large wide plate. Allow cooling. 

Biryani Masala Powder - Ground 4 Cloves, ½″ Cinnamon, 2 Cardamom, ¼ Star Anise, ¼ tsp Shahjeera and 5 Peppercorns to a fine powder.

Gravy - Heat 1½ tbsp Oil + 1½ tbsp Ghee in a pan, add 2 large sliced Onions, sauté for 8-10 minutes till caramelized. Remove half of the caramelized onions and keep aside. To the remaining half caramelized onions, add 5 slit Green Chilies, a tbsp of chopped Mint Leaves, a tbsp of chopped Coriander Leaves and ½ tbsp of Ginger Garlic Paste and sauté for 2 minutes. Add ¼ tbsp of Red Chili Powder, ½ tbsp of Coriander Powder and biryani masala powder and Salt (just enough for the egg masala) and combine well. Add a small chopped Tomato and sauté for 3 minutes. Add 4-5 hardboiled, peeled and slit Eggs and sauté till well coated with the masala. Add ¾ cup of thick Yogurt and combine. Cook for 5 minutes till oil separates. Add 2 tbsp of Lemon Juice and combine. Remove from heat and keep aside.

Biryani - Take a wide deep pan to prepare the biryani and coat with some oil, add half the rice as a first layer followed by the egg masala and spread out in the vessel.
Spread the remaining rice over the egg masala layer, drizzle ½ tbsp of Ghee over the rice, add the caramelized onions, Coriander leaves and place the lid. Cook on medium high heat for 5 minutes. Cook on low heat for 15 minutes. Remove from heat and let it stand for 5 minutes. Remove lid, combine gently and serve hot with raita and curry.

Mango Buttermilk (Mango Lassi)

Peel and cut a ripe Mango to small pieces and blend well in a blender. Add 1 tbsp of Sugar or Maple Syrup, a pinch of Cardamom Powder and puree till smooth. Add ½ cup of Yogurt, ½ cup of Water or Ice and blend until well mixed. Refrigerate for about 15 minutes. Pour into tall glasses and garnish with chopped Almonds & Pistachios.

Carrot Mukkala Vepudu (Carrot Fry)

Peel and chop 4 large Carrots into small pieces.

Heat 1 tbsp of Oil in a pan and splutter ½ tsp of Cumin Seeds. Add and saute a chopped small Onion, 2 tsp of crushed Garlic, 3-4 slit Green Chillies till the onions are translucent. Add ½ tsp of Coriander Powder, ¼ tsp of Chili Powder, ½ tsp of Turmeric Powder, Salt to Taste and mix well. Add chopped carrots; mix and cover cook on medium heat for 3-4 minutes until the carrots are tender. Remove the cover and saute for another 4-5 minutes. Garnish with chopped Cilantro and serve hot with roties or chapaties or rice.

Egg Burji with Toast (Scrambled Egg with Toast)

Egg Mixture - Beat 3-4 Eggs with 1 tbsp of Milk and Pinch of Salt. Keep aside.

Scrambled Egg (Egg Bhurji)- Heat 2 tsp of Butter / Oil in a pan. Add 3 tbsp of Minced Onions, 3 tbsp of chopped Green Bell Pepper, 1 Jalepeno or 1/8 tsp of Chilli Flakes, 2 tbsp of Grated Carrots and saute until they soften. Add ¼ tsp of Turmeric, ½ tsp each of Cumin Powder and Coriander Powder, Pinch of Garam Masala, 2 tbsp of Chopped Coriander Leaves and combine for a minute. Add 3 tbsp of Chopped Tomato and saute for 3 minutes. Add the beaten eggs and keep stirring until it's almost dry.

Serve hot, sprinkled with a dash of Lemon Juice, 1 tbsp of chopped Spring Onions, chopped Coriander Leaves and with bread toast.

Cabbage Pesarappu Tomato Kura (Cabbage, Moongdal with Tomato)

1 cup Moong Dal
150 gm Cabbage
½ small Onion, sliced
1 medium Tomato
1 tsp Red Chili Powder
½ tsp Cumin Seeds
Salt to taste
1 to 2 tsp Oil
2 Red Chillies
Shred cabbage into fine pieces.
Wash and pressure-cook Moong dal along with cabbage with a pinch of turmeric. One whistle is enough.
Heat a pan with oil; add in the cumin seeds and red chillies. When they splutter add the onions, fry till they are done but not brown. Then add the tomatoes and salt. Cover with a lid and cook till the tomatoes are soft and done. Add the red chili powder and simmer again till oil comes out of the sides. Now add in the cooked dal with cabbage. Mix everything well. Simmer till the dal is done.

Banana Milkshake

1 Banana
2 cups Milk
1 Green Cardamom, powdered
Sugar, as needed

Put bananas in a blender with little milk and crumble them. Then add cardammom powder. Add remaining milk and blend till the shake is uniform. Add sugar as needed. Aerate it to get some bubbles and leave it for 2-3 minutes before serving.

Soya Flakes Curry

1 cup Soy Flakes
1 small Onion, chopped
2 Ripe Tomatoes, chopped
3 Green Chilies, slit
1 tsp Ginger + Garlic paste
2 tbsp Coconut (dry or fresh)
2 tbsp Poppy seeds (Khus khus)
½ tsp Red Chili powder
Salt, as needed

Grind coconut and poppy seeds with water into a smooth paste.
Soak Soy flakes in 2-3 cups of hot water until ready to use.
Heat 2 tsp oil in a pan and sauté onions till lightly browned.
Add ginger-garlic paste and sauté for a minute.
Add green chilies, tomatoes, and coconut paste; cook covered till the tomatoes are tender. Drain soy flakes, squeeze out the extra water and add to the tomato mixture along with red chili powder and salt.
Sprinkle water if the gravy is too dry.

Pulihora (Tamarind Rice)

Cook 3 cups of Rice and allow cooling while removing lumps out of the rice.

Tamarind Paste - Heat 4 tbsp of Oil in a pan; saute 5 Red Chillies, 1½ tsp of Turmeric Powder, Few Curry Leaves, Salt to taste, Pinch of Asofetida and 2 tbsp of Tamarind Paste. Bring it to boil on medium heat and cook for 10 minutes till the oil seperates. Remove from heat and cool.

Tempering - Heat 2 tsp of Oil in a pan; saute 3 tbsp of Peanuts, 2 tbsp of Channa Dal, 2 tbsp Urad Dal, 1 tsp of Cumin Seeds, 1 cup of Mustard Seeds, few Curry Leaves, 8 slit Green Chilies and a tsp of minced ginger till the dals turn golden brown.

Rice - Add and mix the cooked tamarind paste and the tempering to the rice. Cover and leave aside for a couple hours for the flavors to set in. Serve warm.

Capsicum Peanut Rice

1½ cup Basmati Rice
1 Onion, sliced
1 Capsicum, cut in to cubes
1 Tomato, chopped
2 Garlic, chopped
1 cup Crushed Peanuts (dry roast & crushed)
2 tsp Oil
1 tsp Cumin Seeds
Few Curry Leaves
½ tsp Chilli Powder
½ tsp Turmeric Powder
Salt, as needed

Cook rice beforehand with 3 cups of water.
Heat oil in a pan add cumin seeds and let them pop.
Add sliced onion and fry for a minute.
When the onions turn pink, add chopped garlic and capsicum cubes and fry for 2 minutes.
Add tomato cubes and let it cook till tomato is tender.
Add chilli powder, turmeric powder, and crushed peanuts and salt to taste stir once and add cooked rice.
Mix well and serve.

Brown Sugar Peanut Butter Cookies

1½ cup All Purpose Flour
½ tsp Baking Soda
½ tsp Salt
½ cup Butter, room temperature
½ cup Brown Sugar
1 large Egg
1 tsp Vanilla Extract
½ cup Peanut Butter (crunchy)

Preheat oven to 325F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, cream together butter and sugar until light. Beat in egg, followed by the vanilla and peanut butter. Gradually add in dry ingredients, mixing on low speed until just combined. Drop rounded spoonfuls - approx ¾ or 1-inch balls - of cookie dough onto prepared baking sheets.
Bake for 11-13 minutes, until cookies are set around the edges but not quite browned. Cool cookies on pan for 5 minutes, then transfer to a wire rack to cool completely.
Makes approx 2½ dozen

Andhra Royyala Kura (Prawn Masala Gravy)

Marinade - Remove the shells, black veins from 500 gms Prawns, wash them 2-3 times and marinate with a tsp of Lemon Juice and ½ tsp of Turmeric Powder. Keep aside for ½ hour.

Curry - Heat 2 tbsp of Oil in a pan, add and saute 2 chopped Onion till light brown in color. Add and saute 2 chopped Tomatoes and cook till soft. Add a tsp of Chili Powder, ½ tsp of Coriander Powder, a tsp of Cumin Powder and a tsp of Ginger Garlic paste. Mix well and cook till the oil comes out on the sides. Add the marinated prawns and Salt to taste. Mix well and cover cook for 10 minutes. Add a tbsp of Milk, ½ tsp of Garam Masala Powder, mix well, add water and cook till one boil if gravy is desired. Remove into a serving bowl, garnish with chopped Coriander Leaves and serve hot.

Miriyala Rasam (Black Pepper Soup)

Soak a tbsp of Tamarind Paste and 2 large Tomatoes, diced in 5 cups of Water for 30 minutes. Gently press the tomatoes and tamarind and sieve the water.

Grind 2 cloves of Garlic cloves, 2 tsp of Cumin Seeds and ½ tsp of Black Pepper Seeds into a smooth paste.

Heat 2 tsp of Oil in a saucepan, saute few Curry Leaves, 2 broken Red Chilies, a pinch of Mustard Seeds, a pinch of Cumin Seeds and a pinch of Fenugreek Seeds. Add the reserved Water and bring it to a boil. Add the ground mixture and let it boil one more time. Mix in the Salt to taste, a pinch of Turmeric Powder, garnish with few chopped Coriander Leaves and serve with white rice.

Menthikura Pappu (Dal with Fenugreek Leaves)

Dal - Wash and pressure cook 1 cup Toor Dal (Kandipappu), 1 cup of Methi Leaves, plucked from stems and cleaned, 10-12 slit Green Chillies, 1 tsp of Turmeric Powder with 2 cups of Water till 4 whistles. When the pressure is released, remove the lid, add salt and mash it to smooth paste with a wooden masher. Add 1 tbsp of Tamarind Paste, Salt to taste and mix well.

Seasoning - Heat 1 tsp of Oil and 1 tsp of Ghee in a pan, add and saute a chopped Onion and a chopped Tomato. Add 2 crushed Garlic Cloves, 1 tsp of Mustard Seeds, 1 tsp of Cumin Seeds, 2 dried Red Chillies, Few Curry Leaves and let them splutter. Add the mashed dal to this seasoning, and cover cook on low heat for 5 mts.

Remove from heat and serve hot with rice and papad.

Banana Walnut Chocolate Muffins

100 gms Chocolate (54% or 85 % cocoa content), melted and cooled slightly
1 cup (240gm) Wheat Flour
7 tbsp Walnuts, ground
1½ tsp Baking Powder
½ tsp Baking Soda
1 Banana, pureed
7 tbsp of Honey
6 tbsp Oil `
1/3 cup (80ml) Milk
Few Walnut halves, for topping

Pre-heat the oven at 180 C / 350 F and grease a mini muffin tray.
Whisk together the pureed banana, oil, honey and milk and keep aside.
In another bowl, mix together the flour, ground walnuts, soda and baking powder. Make a well in the centre of the flour mixture and tip in the banana mixture. Fold in till everything is just moistened. Fold in the cooled chocolate.
Fill the moulds ¾ of the way with the mixture and top with a walnut half. Place the tray in the centre of the pre-heated oven and bake for 15-17 minutes or till a toothpick inserted through the centre of the oven comes out clean. Cool in the tray for a few seconds and remove the muffins to a rack to cool completely.
Makes -12 regular cupcakes.

Peanut Coriander Chutney

1½ cup Fresh Coriander Leaves, packed
¾ cup Roasted Peanuts
3-4 Green Chilies
1 tsp Jaggery or Sugar
Small gooseberry sized Tamarind (soak in 2 tbsp warm water)
2 tsp Oil
Salt to taste

Heat oil in a pan, add the green chilies and coriander leaves and fry till for 2-3 mts. Remove and cool.
Grind the peanuts, green chilies, coriander leaves, tamarind, and salt.
Add few tbsps of water and make a fine paste.
Serve with Dosas or Punukulu.

Kanda Poha (Beaten Rice with Veggies)

Wash the 2 cups of Poha (Rice Flakes) thoroughly with 300 ml Cold water in a strainer / colander. Keep aside.

Heat 2 tbsp of Oil in a pan; add 1/4 cup of Peanuts and roast until light brown. Drain and keep aside. In the same pan, add 1 tsp of Mustard Seeds, ½ tsp Cumin Seeds, a pinch of Hing, thinly slit 2-3 Green Chillies, 4-5 Curry Leaves and toast till they splutter. Add thinly sliced Onion and saute for 3 minutes till the onions are transparent. Add a thinly chopped, peeled medium Potato and fry for 2 minutes. Add 1 tsp of Sugar, Salt to taste, 1 tsp of Turmeric Powder and cook until potatoes loose their rawness, 5 minutes. Add 3 tbsp of Water and cover cook on medium for 8-9 minutes. Finally, add the soaked poha and mix, evenly coating with oil and spices. Add 3 tbsp of Water around the edges of the pan and cover cook on medium for 6 minutes. Remove from heat, add the roasted peanuts, Lemon Juice, as needed, chopped Coriander Leaves and Sev for garnishing. Serve hot.

Basic Pancakes

1 cup Flour
1 tbsp Sugar
1 Egg
1 cup Milk
¼ cup Dried Cherries/raspberries (opt)
½ tsp Baking Powder
½ tsp Vanilla Essence
1 tsp Butter
A pinch of Salt
½ tsp Butter for frying

Beat the egg and then add milk.
Gradually add the flour and the baking powder while continuing to blend.
Add the sugar, salt, butter and vanilla essence and mix well.
Blend in the cherries.
Heat the pan and add the butter. Coat the entire pan with the melted butter.
Pour a ladleful of the batter onto the pan. Do not spread it with the ladle. Allow the batter to flow and form a circle.
Cook for a minute and turn over. Cook on the other side for about half a minute and then transfer to a plate. Repeat with the remaining batter.
Stack the pancakes on a plate and serve hot with maple syrup.

Dates with Honey & Walnut Cake

1 cup Dates, finely chopped
½ cup Honey
Take the dates in a cup and add honey. Soak for about 30 minutes to soften and sweeten the dates.

2 eggs, at room temperature
Break eggs into a cup and beat with a spoon. **Can remove yellows. Can replace the eggs with a mashed, ripe banana.

2 cups All Purpose Flour
½ cup Brown Sugar or White Cane Sugar
½ tsp each - Baking Powder, Baking Soda and Cardamom Powder
¼ cup Butter, at room temperature
½ cup Milk
1 cup Walnuts, finely chopped

Sift and add flour to a big vessel. Stir in sugar, baking powder, soda and cardamom powder. Mix.
Add butter, milk and eggs. Also walnuts and dates along with the honey they are soaked in. Combine all thoroughly.
If the batter is too tight, adjust the consistency by adding little bit more milk. Pour the mixture into a cake pan. Level it evenly.
Preheat the oven to 350 F.
Place the cake pan in the bottom rack for the first 15 minutes, and then move the pan to the top rack. Bake for about a total 30 minutes, until the top of the cake turns to light honey color and when a knife inserted into the cake comes out clean.

Panchratan Dal

2½ tbsp Tur dal / Kandipappu
2½ tbsp Moong dal / Pesara pappu
2 tbsp Channa dal / Senagapappu
2 tbsp Masoor dal
1 tbsp Urad dal / Minappapappu
1 Onion, finely chopped
4 Green Chilies, slit
1 tsp Ginger, finely minced
¼ tsp Turmeric
¼ tsp Red Chilli Powder
1 Tomato, finely chopped
1 tbsp Coriander Leaves, chopped
1 tbsp Lemon Juice
1 tbsp Oil

For Poppu:
½ tsp Cumin Seeds
Pinch of Hing
2 Red Chilies, tear and de-seed
¼ tsp Coriander Seeds, crushed (optional)
½ tsp Garam Masala Powder
1 tsp Ghee

In a pressure cooker, add 2 cups of water and all the five lentils/dals and pressure-cook upto 3 whistles. If cooking over stovetop, cook till the dals are almost cooked. Mash the dals lightly.
Heat oil in a heavy bottomed vessel, add green chilies and ginger and stir fry for 15-20 secs. Add the chopped onions and saute for 5 mts. Add red chilli pwd and turmeric pwd and combine. Add the chopped tomato and saute for 5 mts. Add the pressure-cooked dal along with salt and combine. Add a cup of water and lemon juice and cook on slow to medium flame for 15 mts without lid or till you get the consistency of your choice.
Heat ghee in a small pan, add the cumin seeds and as they splutter, add the hing, crushed coriander seeds, red chilies and garam masala pwd and turn off heat. Pour this to the dal and combine. Garnish with chopped coriander leaves. Serve with rotis or white rice

Paneer Chilli

2 cups Fresh Panner, cut into cubes
1 Onion, sliced thin
5-6 Green Chilies, chopped finely
1 tbsp Ginger, crushed
2 tbsp Garlic, crushed
1 tsp Black Pepper Powder
Salt, as needed
2 tbsp Soy Sauce
1 tbsp Corn Starch / Corn Flour
½ cup Spring Onion, finely chopped for garnishing
Oil
1½ cup Water

Fry paneer cubes till golden brown in oil and soak them in water for few minutes.

Now heat oil in a pan and add green chilies, ginger-garlic paste and fry them. Add onion, salt, black pepper powder and mix well. Then add paneer cubes and soy sauce and mix gently. Add 1½ cup of water and let it cook for sometime. Mix cornstarch / cornflour with ¼ cup of water and add this to paneer mixture. Mix well till it gets thick. Cover and cook for 4-5 minutes. Garnish with chopped spring onion and serve hot.

Carrot Rice

1 cup Basmati Rice, uncooked
2 cup Water
1 large Onion, chopped
3 Green Chilies
2 tbsp Oil
1 Bay Leaf
½ tsp Mustard Seeds
½ tsp Cumin Seeds
2 Cloves
1 Cardamom
½ inch Cinnamon
2 cups Carrots, grated
Salt, as needed

Clean and soak the rice in water. Cook rice separately in soaked water and salt.
Put a wok over medium heat, warm the oil. Add mustard, bay leaf, cumin, cloves, cardamom pod, and cinnamon. Cook until the spices puff up and darken (1 to 2 seconds), then add the sliced onion, chilies and grated carrots and saute until browned (8 to 10 minutes).
Add the rice to the carrot mixture and stir gently. Turn off the heat and let the pan stand covered on the burner for 5 minutes. Then uncover, fluff up the rice gently and serve.

Butter Biscuits - Vanilla Icing

Preheat the oven to 160C (315F). Line a baking tray with baking paper.
Beat together 1 stick butter (113 gm) and ½ cup sugar until creamy. Add 1 egg and ¼ tsp vanilla essence and beat well. Sift 1-cup plain flour and 1-cup self-raising flour (add 1½ tsp baking powder and ¼ tsp of salt in 1 cup flour) and fold into form soft dough.
Turn out onto a sheet of baking paper, cover with another sheet and roll out to ¼ inch thick. Using biscuit cutters cut out shapes and place on the tray.
Bake in batches at 325 F for 20-minutes, or until lightly golden. Cool on a wire rack, then spread with Vanilla Icing. Makes about 15 biscuits.

Vanilla Icing:
Sift 1¼ cup icing sugar in a bowl. Add 1 tbsp cubed and softened butter, ½ tsp vanilla essence and 1-2 tbsp boiling water. Stir until the mixture is smooth and spreadable. Spread or pipe the icing on biscuits.

Mango Pulihora (Mango Rice)

Prep - Cook 1½ of White rice and keep aside to cool.  Dry roast 5-6 tbsp of Peanuts and 2 tbsp of Cashewnuts; keep aside. Wash, peel and grate a raw Green Mango for about 1½ cups and dry roast it for 3-4 minutes; keep aside.

Popu (Tempering) - Heat 1½ tbsp of Oil in a pan and splutter 1 tsp of Mustard Seeds. Add 1 tbsp of Channa Dal and 1 tbsp of Split Urad Dal; saute till they turn golden brown on medium heat. Add 3-4 broken Red Chillies, 6-8 slit Green Chillies, 1 tsp of Grated Ginger (optional), 5-6 Curry Leaves, ¼ tsp of Turmeric Powder and ¼ tsp of Asafoetida; tossing them for a few seconds. Add the roasted peanuts and cashewnuts; remove from heat into a bowl.

Rice - Spread the cooked white rice on to a wide plate, sprinkle Salt as needed and reserved tempering. Combine well till the tempering is well blended with the rice. and serve hot.

Vegetable Burger

Mix together 1 mashed boiled potato, 1 mashed boiled carrot, ½ tsp of white pepper powder (black pepper or chopped green chilies), 1 tsp of grated cheese, salt, 1 tbsp of breadcrumbs (or powdered rusks). (You can use any veggie of your choice. Can use chopped palak also).
Mix well and make the shape of a Patti. Make a bigger Patti if you are using it to make a burger.
Heat a non-stick pan and add 1 tsp oil and shallow fry the Pattis. Fry well on both sides till they turn golden brown.

For the burger:
Slice a bun (for a burger) and slightly toast it.
Spread tomato ketchup on the toasted side of the bun and place the vegetable Patti on it. Now place onion, tomato and cucumber slices over it. (Can use mayonnaise also)

Palakura Pappu (Spinach Dal)

Pressue cook a cup of Toor Dal, a chopped Onion, a chopped Tomato, 2 bunches of washed and cut Spinach Leaves, a tsp of Red Chilli Powder, a tbsp of Oil and ½ tsp of Turmeric Powder along with 2 cups of Water for 3 whistles or 20 minutes. Once the pressure is gone, add Salt to taste and a tbsp of Tamarind Paste and mix well.

Tempering - In a saucepan, heat a tsp of Ghee and lightly saute 2 minced Garlic cloves, a tsp of Cumin Seeds, a tsp of Mustard Seeds, 3 Red Chilli Pieces and few Curry Leaves. Add the tempering to the dal and mix well. Serve hot with white rice and appadam.

Sweet Potato Fry

3 Sweet Potatoes, diced
½ cup Sugar
3 tbsp Butter

Boil sweet potatoes in microwave for 15 minutes.
Take a pan and melt butter in it. Then add the boiled sweet potatoes to it.
Keep the lid closed so that the sweet potatoes are soft.
Then add sugar to it.
Serve hot or cold.

Mutton Meatball Curry

Meatballs:
1 lb Ground Lamb (can use chicken / turkey)
1 tsp Minced Garlic
1 tsp Minced Ginger
1 Beaten Egg
2 tbsp Bread Crumbs
½ tsp Red Chili Powder
Salt, as needed
1 tbsp Oil
1 tsp Garam Masala

Gravy:
1 inch Cinnamon Stick
3 Cloves
2 small Onion, diced
3 Green Chili, chopped
1 tsp Ginger Paste
1 tsp Garlic Paste
2 tbsp Tomato Paste
1 tsp Garam Masala
few Coriander Leaves, diced
Oil
1 tsp of Red Chili Powder
Salt, as needed
1 tbsp Corn Flour, mixed in 2 tbsp water
1 tsp Soy Sauce

Clean the ground lab meat and put it in a bowl. Mash it finely and then add salt, red chili powder, garam masala, breadcrumbs, beaten egg, minced ginger, minced garlic and oil. Now mix all these ingredients together and make lemon size balls. Fry them in oil till golden brown.
For the gravy:
Take a deep fry pan and add oil to it and warm it. When the oil is warm enough add cloves and cinnamon and sauté for a minute. Then add onions and diced green chili and fry golden brown. Add salt, red chili powder, salt, garam masala powder, ginger/garlic paste and fry for few minutes. Now add tomato paste and sauté for 5 minutes. Mix well and add water accordingly. Then add corn flour mixed in water and soy sauce until the gravy thickens.
Serve hot.

Pesarapappu Charu (Moong Dal Soup)

Pressure cook a cup of Pesara Pappu (Moong dal) till done with a chopped medium Red Onion, a chopped medium Tomato, 3 slit Green Chilies, 1 tsp of Red Chili Powder, pinch of Turmeric Powder and ¼ tsp of Methi Seeds (Fenugreek Seeds).

Heat 1 tsp of Oil in a pan and saute a tsp of Mustard & Cumin Seeds. As the seeds splutter, toss in 2 broken Red Chilies and a pinch of Asafetida. Remove from heat and add it to the cooked dal along with 1 cup of Water and cook for 10 minutes on medium heat. Garnish with 2 tbsp of Lemon Juice and chopped Coriander Leaves and serve hot with white rice.