Hyderabadi Aloo Biryani (Potato Biryani)

Potatoes - Wash, peel and cube 3 medium Potatoes. Saute in 1½ tbsp of ghee for 8-10 minutes till light brown in color.
Chop a tbsp of Coriander Leaves, a tbsp of Mint Leaves, 5 Green Chillies and add to a bowl. To it, add a cup of thick Yogurt, ½ tbsp of Ginger Garlic Paste, 1 tsp of Red Chili Powder, ¼ tsp of Turmeric Powder, ½ tbsp of Coriander Powder and Salt as required. Add the sauteed potatoes and Combine well. Marinate for 30 minutes.

Caramelized Onions - Finely slice a large Onion and saute on low heat in a pan along with a tbsp of Oil and a tbsp of Ghee till brown in color for 10 minutes. Keep aside.Take a pinch of Saffron soaked in 3 tbsp of luke warm Milk for 10 minutes in a small bowl.


Rice - Cook 2 cups of Basmati Rice in 4 cups of Water along with a Bay Leaf, 3 Cloves, an inch of Cinnamon, 2 Cardamoms, 1 Marathi Mogga, 6-7 Mint Leaves, a tbsp of Oil and Salt to taste till the rice is half cooked. Strain the water and spread the rice on a large wide plate to cool.


Biryani Masala – Dry roast 2 Cloves, ½” Cinnamon, 2 Cardamom, ¼ Star Anise, ¼ tsp Shah Jeera, 4 Peppercorns for 2-3 minutes and grind to powder or substitute with 2 tbsp of Biryani Masala.
Biryani - In a pan, add the marinated potato mixture, ½ cup of Water and cook till the potatoes are fork tender and gravy thickens. Spread the rice over the potato layer, drizzle ½ tbsp of Ghee and spread the caramelized onions over the rice layer. Sprinkle few chopped Coriander Leaves and pour the saffron milk over the rice. Cover and cook on medium high heat for 3 minutes. Then reduce the heat and cook on low heat for 15 minutes. Remove from heat and let it sit aside for 5 minutes. Serve hot with raita.

Bombay Chutney

¾ cup Besan/Chickpea flour
1 medium Onion, chopped
1 medium Tomato
¾ cup Yogurt (preferable sour)
6 Green Chiles (Serrano pepper), chopped fine
Salt - to taste
2 tsp Kasuri Methi, (crushed, optional)
1 tsp Oil
4 cups Water
1 tbsp Cilantro/Coriander leaves, chopped

For Tempering:
1 tsp Mustard seeds
2 tsp Cumin
A pinch of Hing/Asafoetida
½ tsp Turmeric powder
Curry leaves - a few leaves

Heat oil in a kadai/pan and let the mustard seeds splutter. Add the cumin seeds, curry leaves, hing and turmeric powder. Add the onions, a pinch of salt and saute for a few minutes. Add the chopped green chillies and tomatoes. Cook till the tomatoes are mushy.
In a separate bowl, whisk together yogurt and water. Add the besan and whisk to mix well, without forming any lumps. Add salt to taste. Add the mixture and mix well. Reduce the heat to medium and cook, stirring occasionally for 5-6 minutes, until the mixture is glossy and shiny and the raw smell of besan goes away. Finish with chopped cilantro leaves and lemon juice is required. Serve with Pooris.

Chamadumpala Pulusu (Taro/Arbi Tamarind Gravy Curry)

 Arbi - Wash and boil ¼ kg of Chamadumpalu / Arbi / Colocosia in microwave for 8 minutes. Once they are cool enough, peel and cut them into bite-sized pieces.

Curry - Heat a tbsp of Oil in a pan, splutter ½ tsp of Mustard Seeds, a big pinch of Methi Seeds and few Curry Leaves. Add a chopped Onion, 3-4 slit Green Chillis and saute for a minute. Add the arbi pieces, Salt to taste and cook for 10-12 minutes or till the onions are lightly browned. Add a tsp of Red Chilli Powder, a tsp of Coriander Powder, a pinch of Turmeric and combine well. Add 2 chopped Tomatoes and cook further for another 4-5 minutes. Add a tsp of grated Jaggery, a tsp of Tamarind Pulp along with 3 cups of Water. Bring to a boil and reduce heat and cover cook for 8-10 minutes till the gravy thickens slightly. Garnish with few Coriander Leaves and serve hot.

Banana Chocolate Chip Cake

1¾ cup All Purpose Flour
2 tsp Baking Powder
¼ tsp Baking Soda
1 tsp Salt
¾ cup Brown Sugar
2/3 cup Chocolate chips
3-4 Bananas (overripe), peeled
1/3 cup Oil
2 Eggs
Oil and flour for lining and dusting

Heat the oven to 350F. Grease and dust a loaf tin. Sift the dry ingredients together. Combine the bananas, eggs, oil and brown sugar in a bowl. Using an electric mixer, blend all these to a rough paste. Pour this mixture into the dry ingredients and add the chocolate chips. Mix well and pour into the prepared cake tin. Bake for 35-40 minutes (or until a skewer inserted into the cake comes out clean). Cool on a rack for a few minutes.

Note: Can use 1/3 cup of chocolate chips + 1/3 cup toasted walnuts also.

Pesarattu - Upma with Allam Chutney

Batter - Soak 2 cups of Moong Dal and 3 tbsp of Raw Rice (optional) overnight in water in a bowl. Next day,  drain the water, add 8 Green Chillies, 1 inch Ginger, 2 tbsp of Salt and grind into smooth paste adding little water. Remove the batter into a bowl, add 2 tsp of Cumin Seeds and set aside.

Pesarattu - Heat an iron pan till hot. Pour a spoonful of batter in the center of the pan and spread into round in shape. Add few finely chopped Onions and finely chopped Green Chilies pieces for topping. Add 1 tsp of Oil on the edges of pesarattu. Lower the heat for 2 minutes and then turn to high. Allow the pesarattu to turn on golden brown color at the bottom, fold into two halves and serve hot with upma and ginger chutney.

Upma - Heat 2 tbsp of Oil and a tbsp of Ghee in a pan; saute 2 tbsp of Channa Dal, 1 tbsp of Urad Dal, 1 tsp of Mustard Seeds, few Curry Leaves for 3 minutes. Add and saute 2 slit Onions, ½ inch chopped Ginger, 6-8 slit Green Chillies. Add 2 cups of Water, Salt to taste and bring it to boil. Lower the heat and slowly pour the slightly roasted cup of Sooji while stirring it to avoid lumps. Cover cook for 4 minutes and serve with Pesarattu.
Allam Chutney - Heat 3 tbsp of Oil in a pan; saute 3 tbsp of Chana Dal, 3 tbsp of Urad Dal, 1 tbsp of Coriander Seeds, 1 tsp of Cumin Seeds, 15-17 slit Green Chillies for 3 minutes on high heat. Add 3 inches of peeled and chopped Ginger to it and fry for another 2 minutes on low heat. Allow this mixture to cool, add a tbsp of Tamarind Paste, 2 pieces of Jaggery, Salt to taste and grind to smooth paste adding little water.

Beerakaya Paalu Posina Kura (Ridgegourd in Milk Gravy)

Heat 1 tbsp of Oil in a pan; add ½ tsp of Mustard seeds and let them splutter. Add 5-6 crushed Garlic Cloves, 8-10 Curry Leaves and stir fry for few seconds. Add a large chopped onion and 2-3 Green Chillis split and sauté till the onions turn pink.

Peel, wash and chop the 3 Ridge Gourds (Beerakaya) into small pieces. Add them to the pan, combine and cook on medium heat for 5 minutes. Reduce heat and cover with lid and cook further for another 7-8 minutes. Add 1 tsp of Red Chilli Powder, ¼ tsp of Turmeric Powder, ¼ tsp of Coriander Powder, Salt to taste and combine. Add 2 cups of Water, bring to a boil, reduce heat, cover with lid and cook till all the water evaporates. On medium flame, slowly add 1 small cup of Milk to the curry, while stirring continuously for 3-4 minutes or till you get the desired curry consistency. 

Garnish with fresh Coriander Leaves and serve with hot rotis or steamed white rice.

Kothimeera Charu (Coriander Spicy Soup)

Dry roast a tsp of Coriander Seeds, ½ tsp of Cumin seeds, ¼ tsp of Black Peppercorn in a small cast iron skillet and grind into a coarse powder. 

Heat a tsp of Oil in a saucepan, splutter a sprig of Curry Leaves, pinch of Mustard Seeds and Asafoetida. Sauté for few seconds until leaves start to brown. Add a tbsp of Tamarind Pulp, a tbsp of crushed Jaggery and ground rasam powder. Add Salt to taste and 2 cups of Water bringing to boil. Add a cup of finely chopped Cilantro Leaves while simmering for few minutes until leaves wilt. Remove from heat and serve hot with steamed rice. 

Poha Payasam (Beaten Rice Pudding)

Wash a cup of beaten Rice (Poha), drain well and set aside.

Heat 2 cups of Milk on medium heat until warm enough, add the beaten rice and a tsp of crushed Cardamom. Cook for 10-15  minutes and stir ½ cup of Sugar and ½ cup of Condensed Milk (optional). Remove from heat.

Heat a tbsp of Ghee and saute a tbsp of Cashewnuts, a tbsp of Raisins till golden brown. Garnish the payasam with the sauteed nuts, few Saffron strands and serve warm.

Cabbage Peas Fry

1 Cabbage, shredded
1 small Onion, sliced
½ cup Peas
4 Green Chillies
1 tbsp Coriander Powder
1 tbsp Cumin Powder
1 tsp Garam Masala Powder
2 pods Garlic
Salt
½ tsp Mustard Seeds
½ tsp Cumin Seeds
1 tsp Urad Dal
1 tsp Chana Dal
2 Dry Red Chillies
1 tsp Turmeric

Heat oil in a pan. Add mustard seeds, chana dal, cumin seds, urad dal and sauté till they are slightly brown. Add red chillies and fry them for a while. Now add onions, garlic and green chillies. Now take a small bowl and mix all the powders together and mix in the onion mixture. After 2 mins, add the shredded cabbage and close the lid. When the cabbage becomes soft, add the peas and cook for 12 mins with the lid closed. Then when the cabbage looks cooked, remove the lid and cook for 5 mins on high heat. Garnish with coriander leaves.

Instantpot: Simple Kichidi

Press 'Saute' on the Instantpot. Add 2 tbsp of Ghee and heat for 10 seconds. Add and saute a tsp of Cumin Seeds, a Bay Leaf for 30 seconds.

Press 'Cancel' on the Instantpot. Add a pinch of Turmeric, a cup of Rice, 1/2 cup of Moong Dal, 6 cups of Water and Salt as Needed. Mix well and close the lid with sealing position on. 

Press 'Manual' on the Instantpot and pressure cook for 12 minutes. Naturally release the pressure after 20 minutes. 

Serve with a dollop of Ghee.

Kartoffelsuppe

2 medium Potatoes
1 medium Onion
3 or 4 Celery stalks with leaves
1 Bay leaf
2 tbsp Butter
2 cups Milk
Salt to taste
½ tbsp Oil

Wash, peel and cube potatoes. Chop onion and celery.
Heat oil in pan; saute onion, potatoes, and celery for 5 minutes. Add water to it, until the vegetables are covered. Then add bay leaf and salt to it, boil until they are tender. Drain the excess water, reserve it and allow it to cool for few minutes. Mash vegetables in a mixer nicely, add it to the reserved stock. In a pan, heat butter and add this to it. Thin the soup by slowly adding milk. Keep stirring for few minutes, but do not boil. Serve hot with salt & pepper.

Eggless Pineapple Cake

1¼ cup All Purpose Flour (maida)
½ can (7oz) sweetened condense milk
1 tsp Baking Powder
½ tsp Baking Soda
¼ tsp Cardamom Powder
¼ tsp Salt
½ cup Melted Butter
20 oz can Crushed Pineapple, drained

Preheat the oven at 325 F. Grease 8×8 inches cake pan.
Drain pineapple using strainer let the juice dripped through without squeezing. Save the juice.
Sift together flour, baking powder, baking soda, cardamom and salt in a bowl.In center part of the flour mix, add ½ cup pineapple juice, ½ cup pineapple chunks, butter, and condensed milk.Gently fold every thing together. Pour the mixture in greased cake pan.
Bake for about 25 minutes, or until cake starts leaving the pan from sides and an insert knife in the center of the cake come out clean. Remove the cake from the oven and let it cool off for few minutes only. Run a knife around the edges to loosen the cake and place a flat plate over the cake pan and turn it over to transfer the cake on to the plate. Prick the cake several places with a fork. Brush the top of the cake generously with the leftover pineapple juice while still hot. Let cake cool before slicing the cake.

Coriander Mint Rice

1½ cup Basmati Rice
1 large Onion, finely sliced
½ tbsp Oil + ½ tbsp Ghee
1 tsp Ginger Garlic Paste
Whole Garam Masala (4 cloves, 1” cinnamom, 1 elachi, 1 star anise, 1 bay leaf)
Salt to taste
Coarsely crush (do not make a paste):
½ cup Coriander Leaves, chopped
¼ cup Mint Leaves, chopped
2-3 Green Chilies

Heat oil+ghee in a cooking vessel, add whole spices and bay leaf and saute for a few seconds. Add the sliced onions and saute for 4 mts. Add the ginger garlic paste and crushed coriander-pudina-green chillis and saute further for another 5 mts.Add the washed rice and saute for a minute. Add 2¾ cups water and bring to a boil. Reduce heat and cover with lid and cook till the rice is done. Serve hot with raita or any curry of your choice.

Chatpata Bhel

1 cup Puffed Rice
½ cup Boiled Chopped Potatoes
½ cup Finely Chopped Onion
½ cup Finely Chopped Tomato
½ cup Sev
¼ cup Peanuts, roasted
1 tbsp Lemon Juice
½ tsp red chili powder
Salt to taste
1 tsp Amchoor (mango powder)
2 tsp Mint chutney
2 tsp Tamarind Chutney
Garnish - Coriander Leaves

Mix all and serve quickly in individual plates.

Ginger Lemon Charu

Pressure-cook ½ cup of toor dal in 2 cups of water to soft. With a wood masher or whisk, churn the dal to soft, smooth consistency.
Take a 1×1 inch piece of ginger. Peel the skin and grate. Add the grated ginger to mashed toor dal. Also ½ tsp each- red chilli powder and salt, and ¼ tsp of turmeric. Add ½ cup of water and simmer for about 10 minutes on medium heat.
While the charuis simmering, do the tadka. In a small pan, heat a tbsp of ghee. Add and toast 10 curry leaves, cumin, red chillies and mustard seeds, in that order. When seeds start to pop, sprinkle a pinch of asafetida. Sauté for couple of seconds and pour this tadka into the simmering soopa. Mix and turn off the heat. Flavor the soopa with about 2 tbsp of lemon juice. Serve hot.

Cantoloupe Cooler

1 Cantaloupe, Honeydew or a combination peeled, seeded, cut into large chunks and chilled
½ cup Ice Water
¼ cup Tightly packed Mint Leaves
8 Ice Cubes
2 tbsp Lime Juice, freshly squeezed
1/8 tsp Salt (Optional)
Put all the ingredients in a blender and blend until smooth. Serve immediately, as the cooler will separate upon standing. Makes about 3½ cups.

Pav Bhaji (Bread with Potato and Veggie Curry)

Veggies - Pressure cook 1 cup of Potatoes, peeled and diced, ½ cup of each of peeled and diced Carrots, Peas, chopped Cauliflower florets and chopped Green Beans with a cup of Water for 2 whistles. 

Bhaji / Gravy - Heat 2 tbsp of Oil in a pan. Add and saute a chopped large Onion till they are transparent. Add ½ tsp of Ginger Garlic paste, 2 slit Green Chillies and sauté. Add ½ cup of diced Tomatoes, 1 tsp of Turmeric Powder. Mix and cook till the oil separates from the mixture. Add ½ cup of diced Green Pepper and cook for another 5-6 minutes till they are almost cooked. Add the cooked veggies along with the stock and combine well.  Add 2 tsp of Red Chilli Powder, Salt to taste, 3 tsp of Pav Bhaji Masala and mix well. Cover cook for 8 minutes, stirring occasionally and adding water if necessary. When the desired consistency is reached, add 2 tbsp of Chopped Coriander Leaves, 1 tbsp of Butter and mix. Remove from heat and sprinkle 3 tbsp of Lemon Juice, 1 tsp of Sugar (optional) and 1 tsp of Chopped Coriander Leaves.

Pav / Bread - Heat ½ tsp of Butter in a pan and roast the 8 Pavs on the inner side till it turns crispy brown.

Garnish Bhaji / Gravy with finely chopped Onions and serve with hot Pav / Bread.

Buttermilk Upma

Take in a cup and mix:
Roasted Upma Rava - 1 cup
Buttermilk – 1½ cup
Water – 1½ cup
Roasted cashews or peanuts – ¼ cup
Salt – ¼ tsp or to taste

In a wide skillet, heat and toast:
1 tbsp of ghee or oil
½ tsp ginger, chopped
1 onion, sliced
Add a tsp each - chana dal, urad dal, broken red chilli pieces, green chili and curry leaves.

Reduce the heat to medium low and add the upma rava-buttermilk-water mixture to the skillet, continuously stirring. Cover and cook until the water is absorbed and the rava becomes fluffy. Serve warm with chutney/spicy powders, or with a tsp of honey/sugar sprinkled on the top.

Zuchini Tomato Curry

2 long Zucchini
1 red Onion
5 Green Chilies
1 Tomato
Few chopped cilantro leaves
¼ cup Milk

For tempering:1 tsp Cumin Seeds
1 tsp Mustard Seeds
3 tbsp Oil
a pinch of Turmeric
1 tsp Red Chili Powder
Salt
Chop zucchini into 1-inch cubes and onions very fine. In a kadai or sauté pan, heat oil and add mustard, cumin seeds. Once they start to pop, add turmeric, green chilies and chopped onion. Sauté till onion are opaque and add chopped tomato. After the tomato seems to be cooked add the chopped zucchini. Cook until the zucchini is soft and opaque ADD SALT ONLY ONCE THE ZUCCHINI IS COOKED. Add red chili powder. Take off from the heat and add milk & chopped coriander leaves.

Fresh Cherry Cupcakes

1½ cups All Purpose Flour
1¼ tsp Baking Powder
¼ tsp Salt
½ cup Butter, room temperature
1 cup Sugar
1 large Egg
1 tsp Vanilla Extract
¼ tsp Almond Extract (Optional)
1 cup Buttermilk
1 cup Fresh Pitted Cherries, finely chopped

Preheat oven to 350F. Line 16 muffin cups with paper liners.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, cream together butter and sugar until light. Blend in the egg, vanilla extract and almond extract until smooth. Working in two or three additions, gradually mix in the dry ingredients, alternating with additions of buttermilk and ending with an addition of the last of the flour mixture. Stir in chopped cherries.
Bake for 16-19 minutes, until a toothpick inserted into the center comes out clean. Cool cupcakes on a wire rack completely before frosting. Makes 16.

Quick Vanilla Buttercream:
½ cup Butter, room temperature
3 tbsp Milk
1 tsp Vanilla Extract
2-3 cups Confectioners’ Sugar
16 Whole Cherries

Combine butter, milk, vanilla and 2 cups of confectioners’ sugar in a medium mixing bowl and mix on high speed until smooth. Gradually blend in remaining confectioners’ sugar until frosting reaches a creamy, spreadable consistency. Add additional sugar to thicken frosting if necessary. Top each cupcake with frosting and a whole, fresh cherry.

Chamadumpa Vepudu (Colocacia / Arbi Fry)

Pressure-cook 8-10 Chamadumpalu / Colocacia / Arbi until 2 whistles. When cooled, peel the skin and cut into bite-sized pieces.
Heat 3 tsp of Oil in a pan and shallow fry the slices on low heat with a closed lid for 5 minutes. When the slices start to turn golden brown on one side, turn them and remove the lid. Fry for another 10 minutes on medium tossing them couple of times in between.
Add Salt, 1½ tsp of Red Chili Powder, ¼ tsp of Turmeric Powder, ½ tsp of Garam Masala Powder (optional) to it and toss them again. Remove from heat once the pieces are crispy. 

Miriyala Charu

2 to 2 ½ cups Water
Lemon-size Tamarind
1-2 tsp Jaggery
Pinch of Turmeric
Salt to taste
¼ tsp Black Pepper
Few Curry Leaves

Popu:
1 tsp Oil
1 dry Red Chilli (broken)
½ tsp Cumin Seeds
½ tsp Mustard Seeds
Pinch of Methi Seeds
Pinch of Hing
Coriander Leaves for garnish

In a small frying pan add oil and fry the seasoning mixture, allow mustard seeds to crackle, turn of the heat and keep aside. In a medium pot add all the ingredients for charu and bring it to boil. Adjust the taste, stir in the seasoning. Bring it to boil again. Garnish with coriander leaves and turn of the heat.

Beetroot Chutney (Pachadi)

Chutney (Pachadi) - Heat 2 tbsp of Oil in a pan and saute 2 tbsp each of Urad Dal and Coriander Seeds till golden brown. Remove from heat and add 6 Red Chillies to the pan. Saute for a while and drain them off into a small bowl. Add a washed, peeled and cut big Beetroot along with 1 tsp of Salt to the pan and let it cook for 10 minutes till the pieces wilt. Remove pan from heat and allow cooling.Grind the urad dal, coriander seeds and red chili into coarse powder and then add the beetroot pieces along with the 3 cloves of Garlic to grind. Add 1 tbsp of Tamarind Paste , Salt as needed and grind to paste using little water. 

Tempering - Heat 1 tsp of Oil and saute ½ tsp of Mustard seeds, Cumin seeds, few Curry Leaves, few Coriander Leaves and Urad Dal till mustard splutters and then add to the Chutney (Pachadi). 

Whole Wheat Cherry Cake

1 cup Sugar
½ cup Butter, room temperature
2 cups White Whole Wheat Flour, divided
1 tsp Baking Powder
¼ tsp Salt
1 cup Milk
1 large Egg
1 tsp Vanilla Extract
1½ cups Cherries (fresh, jarred or frozen)
1 tsp Ground Cinnamon

Preheat oven to 350F. Lightly grease a 9-inch square cake pan.
In a large bowl, cream together sugar and butter until light. Beat in 1 cup of the flour, just until mixture resembles very coarse sand. Remove 1 cup of mixture to a small bowl and set aside.
Beat baking powder and salt into the remaining flour mixture (in the large bowl). Add in milk, egg and vanilla and stir well, then mix in remaining flour until mixture is well combined. Stir in cherries. Pour into prepared pan and spread into an even layer. Add ground cinnamon to the flour mixture in the small bowl. Grab small handfuls of the cinnamon mixture and squeeze, allowing the mixture to clump slightly. Sprinkle the clumps over the cake batter in an even layer.
Bake for 30-45 minutes, until a toothpick inserted into the center comes out clean. Cool on a wire rack.

Egg Balls Masala

Egg Balls:
4 Eggs
1 Onion, finely chopped
Salt to taste
1/8 tsp Turmeric Powder
1/8 tsp Red Chilli Powder
1/8 tsp Garam Masala
1 Green Chilli, finely chopped
8 – 10 Curry Leaves, finely chopped
4 tsp Corriander Leaves, finely chopped

Gravy:
1½ tbsp Oil
2 Onions, finely chopped
2 Tomatoes, finely chopped
Salt to taste
1 tsp Turmeric Powder
2 Green Chillies, finely chopped
½ tsp Coriander Powder
½ tsp Red Chilli Powder
½ tsp Garam Masala
¼ tsp Cumin Powder
Few Curry Leaves, finely chopped
Few Corriander Leaves, finely chopped
1 tsp Ginger Garlic Paste

Egg Balls: Break open the eggs and mix all the other ingredients. When they are well blended, keep a gunthaponganalu pan on the stove. When the pan is hot, add oil and pour just to fill half of the hole. Cover and cook in slow heat for 2 - 3mins. Turn over and cook for 2 mins. Remove and leave it aside
Gravy: In a pan add oil, when the oil is hot; add the onions and green chillies. Fry till they are transparent, then add the tomatoes and ginger garlic paste. When the raw smell goes add the salt, turmeric powder, corriander powder, red chilli powder, cumin powder, garam masala powder. Fry till the raw smell goes and the masala is well cooked and smashed. Add water if necessary. Add the curry leaves and coriander leaves. Cook for 4 - 5 mins. Add the egg balls and mix well and cook in low flame for 2 mins. Serve hot with rice / roti's.

Vankaya Kothimeera Kaaram

½ kg Brinjals
2 tbsp Oil
½ tsp Mustard Seeds
1 tsp Cumin Seeds
1 tsp Urad Dal
6 Curry leaves
Salt to taste
½ tsp Turmeric Powder

For Paste:
½ cup Coriander leaves,chopped
10 Green chilies, according to your taste
1 tsp Cumin Seeds
Add little water and make a paste with these 3 ingredients and leave a side.

Juice of 3 one-inch Tamarind pieces.

Wash and cut the brinjals in to bite size pieces. Heat oil in a heavy bottom pan add mustard seeds and let them popup then add urad dal, cumin seeds and curry leaves and fry till light brown then add brinjal pieces, salt to taste, turmeric powder cover and cook till brinjal half cooked. Now add 3 tbsp of thick tamarind extract and cook for 10 min. Now add ground coriander paste mix well and cook for 5 more minutes. Remove from the heat before all the juices are absorbed. Garnish with chopped coriander leaves.

Baked Macaroni & Cheese

2 cups boiled Elbow Macaroni
1½ tbsp Olive Oil
1 large Onion, finely chopped
1 Bell Pepper, finely sliced
6-7 Garlic Flakes, crushed
1 large Tomato
Fistful of boiled Sweet Corn (optional)
Salt to taste
Freshly Ground Pepper, as per taste
Big pinch Mustard Powder (optional)
1 tbsp Grated Cheese for garnish
1 tbsp Chopped Fresh Parsley, for garnish

For White Sauce:
1 tbsp Maida / All Purpose Flour
1 tbsp Butter
1 cup Milk (room temp)
1 tbsp Grated Cheese
Salt and Pepper to taste

Cook macaroni in salted rapidly boiling water until al dente, drain and keep aside. Heat olive oil in a vessel, add the onions, capsicum and crushed garlic and saute till transparent. Add the chopped tomato and salt.
Cook for 8-10 mts, stirring once in a while. Add the boiled corn and combine. While the onion-tomato base cooks, prepare the white sauce. Heat a pan, on low flame, add the butter and let it melt. Add maida and keep stirring using a hand whisk over a low flame till well blended. Slowly add the milk, stirring continuously. Next add the grated cheese. On medium heat continue to stir until you have a nice smooth consistency sauce. Once in a while, remove the vessel away from the heat for a few seconds and place it back while stirring. Season with salt and pepper. Keep aside.
Next add the boiled macaroni to the cooked onion-tomato base and toss for 2-3 minutes stirring well to coat. Adjust salt, season with freshly ground pepper, mustard pwd and sprinkle some grated cheese. Turn off heat.
Remove macaroni onto a baking dish and spoon the prepared white sauce along the edges of the dish. Garnish with grated cheese. Bake in a pre-heated oven at 200C for 10 mts.

Kalakand

Line a small baking dish (7x7) with parchment paper and set aside.

In a non stick pan, add 15 oz of Ricotta Cheese, 14 oz of condensed milk and cook over medium heat stirring frequently for 20-25 minutes. Add a tsp of Cardamom Powder and mix well. Remove from heat.

Pour the mixture into the baking dish and press evenly with a silicon spatula. Press down silvered Pistachios, dried rose petals and cut into 1to 2 inch pieces. Set aside for it to set and cool down completely. 

Bendakaya Velluli Kaaram Vepudu (Okra Fry with Garlic)

Bendakayalu / Okras - Wash 20 Bendakayalu and wipe and dry with a dry cloth. Slice each one into small thick pieces.

Spice Powder - Take 6-7 Garlic Cloves, a tsp of Cumin Seeds, Salt as needed and a tsp of Red Chilli Powder and grind to a coarse paste.

Vepudu / Fry - In a pan heat 2 tbsp of Oil, add 1 tsp of Mustard Seeds and after they splutter, add and saute 2 tsp of Urad Dal, 3 broken Red Chillies, few Curry Leaves, a pinch of Turmeric Powder and saute till the Urad Dal turns golden brown. Add and saute the bendakaya pieces on medium heat for 15 minutes, tossing ocassionally. Once the bendakaya pieces are soft and slightly crispy, remove from heat. 

Serve hot with steamed white rice.

Banana Peppers with Besan

10 BananaPeppers, slit lengthwise, remove seeds
½ cup Besan/Chickpea flour
Salt to taste
2 tsp Sesame Powder (Optional)
1/8 tsp Turmeric
Chilli powder to taste
Oil
¼ tsp Cumin Seeds

Lightly dry roast besan for couple of minutes and cool it down.
In a mixing bowl, add besan, salt, turmeric, sesame powder and chilli powder and combine well.
Fill the peppers with the besan stuffing. Heat some oil in a wide-bottom pan, add cumin seeds. Then add the stuffed peppers. Cover and on a low flame (to prevent burning), cook the peppers until all sides are equally charred. Keep turning couple of times in the middle. If you have any extra filling left out, sprinkle over the peppers, just 5 minutes before turning off.

Phool Makhani

2-3 cups Phool Makhani/Puffed Lotus Seeds
1 large Onion, finely chopped
2 large Tomatoes, finely chopped
1 tsp Jeera/Cumin Seeds
1 tsp Garam Masala
½ tsp Kitchen King Masala (Optional)
1-2 tbsp Sugar (Adjust acc to taste)
Small bunch of Coriander Leaves, finely chopped
1 tbsp Oil + Oil for Deep Frying
Salt to taste

Ground to Smooth Paste:
½-¾ cup Coconut, fresh/frozen
1 tbsp Cashews
1 tbsp Poppy Seeds, dry roasted till light golden
1 inch Cinnamon Stick
3 Cloves
3 Green Cardamoms
1 inch Ginger, peeled

Deep fry phool makhani in heated oil till it turns light golden brown in colour and place them on paper towel to drain excess oil.
Grind cashews, roasted poppy seeds, cardamom, cinnamon, cloves, ginger and coconut to smooth paste adding little water at time.
Heat oil in a pan and add cumin seeds. When they start to sizzle, add finely chopped onion and sauté till they turn golden brown. Mix in ground paste and keep stirring for about 4-5 minutes till the masala paste turns light brown in colour and becomes dry. Now add finely chopped tomatoes, garam malasa, kitchen king masala, sugar and give it a good stir till tomatoes turn pulpy, about 2-3 minutes. Add around 1½-2 cups of water and mix in salt to taste. Cook this gravy on medium-low heat for about 10 mins, stirring in between.
Now add fried phool makhani and mix well. You can add little more water if needed depending on required consistency of the gravy. Cook on low heat for another 3-5 minutes. Mix in finely chopped coriander leaves and serve this delicious Phool Makhani Curry with roti, chapatti or rice of your choice.