Kala Chana Curry

1½ cup Kala Chana, soaked in water overnight
2 medium Onions, chopped fine
1 tsp Ginger, grated
4-5 Green Chilies, minced or sliced into fine rounds
3 small Tomatoes, chopped
1 tbsp Red Chili Powder
2 Bay Leaves
1" Cinnamon
2 Black Cardamom, left whole
1 tsp Cumin Seeds
1 tsp Chana / Chole Masala or ½ tsp garam masala
Salt to taste
2 tsp Oil
Fresh Coriander, chopped, for garnish
½ cup Curd
1 tsp Lemon Juice
½ tsp Chat Masala

Pressure-cook the soaked kala chana with the bay leaves, whole black cardamom pods and cinnamon stick in enough water to cover the chana fully. (For 3 whistles). Remove the bay leaves, the whole cardamom and cinnamon stick and discard the water. In a wide pan, heat the oil. Add the grated ginger, the chopped green chilies & cumin seeds. Fry for a minute, then add the chopped onions. Fry till the onions become soft and are beginning to turn slightly brown. Add the chopped tomatoes and the garam masala/chana or chole masala and stir. Add ½ cup water and cook till the tomatoes break down and become mushy. Now add the cooked kala chana (reserving ¼ cup) and salt to taste. Stir well to coat. Add some more water if required, making thick gravy, and letting the kala chana simmer away for 5 minutes. Mash the reserved ¼ cup of the chana and add it to the pan. Stir again. This will thicken the chana. Mix in curd and sprinkle lemon juice & chat masala, and scatter the coriander leaves on top.

Coffee Cookies

Flours - Seive together 2 cups of All Purpose Flour, ¼ tsp of Baking Soda, ¼ tsp of Baking Powder and ½ tsp of Salt. Keep aside.

Coffee - Add 1 tbsp Hot Water to 2½ tbsp Instant Coffee Powder in a cup. Keep aside.

Cream - In a bowl, cream together 1/3 cup of Butter, ½ cup of Brown Sugar and ½ cup of White Sugar until well blended. Beat in a Egg, 1½ tsp Vanilla Essence and 1 tbsp Milk until light and creamy.

Dough - Add the coffee mixture to the cream and mix well. Mix in the sieved flours until just blended.

Freeze - Cover the dough with plastic foil and place in refrigerator for 10-15 minutes. Prepare small lemon sized balls and place on baking sheet that has been lined with aluminium foil. Place each ball about 2 inches apart as they will spread. Lightly flatten the balls with a fork. Sprinkle some sugar on top of each ball.

Bake - Bake in a pre-heated oven at 200 C for about 10-12 mts till the edges are slightly toasted or till done. Once baked, the cookie will feel soft on touch but once cool it will harden. Cool on a wire rack. Repeat with remaining dough.

Serve when cold with coffee / milk. Store in airtight container.

Khara Pongal (Spicy Moong Dal and Rice pudding)

                        
Dry roast ¾ cup of Moong Dal for 3-4 minutes and pressure cook it along with a cup of Rice in 4 cups of Water for 3 whistles.
Dry roast 1 tsp of Cumin Seeds, ½ tsp of Black Peppercorns and pound them to fine powder. Keep aside.

Heat a tsp each of Ghee and Oil in a pan; splutter a tsp of Mustard Seeds and ½ tsp of Urad Dal till golden brown. Add and saute few Curry Leaves, a broken Red Chilli, 2-3 slit Green Chillies, minced 2 inches of Ginger, 8-10 broken Cashewnuts for 3-4 minutes. Add the cooked rice and moongdal mix, a tsp of Jaggery, a cup of Milk, powdered cumin and peppercorn, a pinch of Turmeric Powder, ½ cup of Grated Coconut and mix well. Cook for 6-7 minutes on low heat, add Salt to taste, a tsp of Lemon Juice and combine. Serve hot with Sambar or chutney.

Spinach - Cashew Pulav

2 cup Basmati Rice
1 cup cubed Carrots
½ cup cubed Yellow Pepper
Salt to taste
3½ cup Water (may need more later)
2 tbsp Oil

To be ground together to a thick, rough consistency with 3 tbsp of water-
1 cup Spinach Leaves
Small bunch of Coriander Leaves
½ cup Cashew Nuts
2 Green Chillies, halved
1 small Onion, chopped
3 cloves Garlic, peeled and halved
1 tbsp Lemon Juice

Popu:
1 whole Red Chilli, halved
1 tsp Cumin Seeds
2 Bay Leaves

Spice powders:
½ tsp Turmeric Powder
1 tsp Cumin Powder
1 tsp Garam Masala Powder

Heat oil in a thick-bottomed pan. Add the ingredients for tempering. When the seeds begin to sizzle, add the carrots and yellow pepper and stir for about 2 minutes. Add the spinach mixture and stir constantly over medium heat for about 5 minutes. Add the rice and the powdered spices, salt and stir well, scraping the bottom of the pan to avoid burning. Do this for about 4 minutes. Add the water, stir and bring to a boil. Reduce the heat to low, cover and cook till the rice is done. If the water gets dissolved before the rice is cooked, add a little more water, a little at a time. On the other hand, if the rice gets cooked before all the water is dissolved, increase the heat and stir till dry. Remove from heat, cover and let the pulao rest for at least 5 minutes. Sprinkle lemon juice over it. Serve hot with raita.

Ajwaini Grilled Chicken

Marinade - Mix 3 tbsp of Yogurt, 1 tsp of Chilli Flakes, ¼ tsp of Turmeric, 1½ tsp of Ginger Garlic Paste, 1½ tsp of Vinegar / Limejuice, 1 tsp of Ajwain, Salt to taste and finely chopped 2 Shallots in a bowl. Make a few slits over the 5 Chicken Drumsticks and apply the marinade; let the chicken marinate in the fridge for about 5-6 hrs. Remove and bring to room temperature before grilling. 

Ajwain Basting - Roast ½ tsp of Ajwain in a pan for a 30 seconds or till it starts to change color. Add 2 tbsp of Oil and let the seeds fry for a minute. Keep aside for ½ hour.

Grill - Pre-heat the oven on the grill at 180C and cook the chicken for about 20 mins (turn it over atleast twice), or till the juices run clear, basting occasionally with the ajwain oil and the remaining marinade.

Zucchini Bread

2 cups All Purpose Flour 1¼ cups Wheat Flour 1½ tsp Salt ½ tsp ground Ginger 2 tsp Baking Soda 1½ tsp ground Cinnamon 2 cups Sugar 1 cup light Brown Sugar, not packed ¾ cup Vegetable Oil 1 cup Egg Substitute / 4 Eggs 1/3 cup Water 2 cups grated Zucchini 1 tsp Lemon Juice 1 cup chopped Toasted Pecans Preheat oven to 350 degrees F. In a large bowl, whisk together flour, salt, ginger, baking soda, cinnamon and sugar. In a separate bowl, combine oil, egg substitute, water, zucchini and lemon juice. Mix wet ingredients into dry – be careful not to overmix!, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 or 6 mini loaf pans for about 45 minutes. OR the muffin versions cooked in about 25 minutes.

Capsicum Tomato Curry

2 large Green Capsicums, cut into big squares
1 large Onion, finely chopped
¼ tsp Ginger Garlic Paste
2 Tomatoes cut into big pieces
1 tsp Red Chili Powder
¼ tsp Turmeric Powder
1 tsp Coriander Powder
½ tsp Kasuri Methi (Dry Fenugreek Leaves)
1½ tsp Roasted Sesame Seeds Powder
1½ tsp Roasted Peanuts Powder
Salt to taste
Few Curry Leaves
1 tbsp Oil
Chopped Coriander Leaves for garnish

Heat oil in a heavy bottomed vessel, add chopped onions and curry leaves and fry till onions turn transparent. Add ginger-garlic paste and saute for 3 mts. Add red chilli pwd, turmeric pwd, coriander pwd and salt and combine. Add the chopped capsicums and tomatoes and fry for 7-8 mts, without lid.
Add a cup of water and cook for approx 10-12 mts with lid on low to medium flame. Allow the gravy to thicken. Add the groundnut and sesame seeds pwds and kasuri methi and combine. Cook without lid for 5 mts. Turn off heat. Remove onto serving bowl and garnish with chopped coriander leaves. Serve with rice or rotis

Spicy Corn

Heat 1 tbsp oil /butter in a pan. Add 1 tsp cumin seeds. When they sizzle, add a pinch of asafetida, ¼ tsp turmeric powder. Immediately add 3 cups of corn kernels (from about 3 ears of corn), 1 cup water, salt to taste, 2 tbsp finely chopped fresh cilantro, 12 curry leaves, 2 to 4 fresh Thai or serrano chillies, sliced crosswise.
Stir, bring to a boil, then reduce the heat and simmer for 8 to 10 minutes until the corn is juicy and tender. If using frozen corn, thaw for a minute in the microwave before using, and reduce the cooking time a bit. Add a dash of lime before serving if you wish.

Chettinad Pepper Chicken

1 Cinnamon Stick, about 1 inch and broken
1 - 2 tbsp Oil (and another 1-2 tsp oil for the last step)
3 Bay Leaves
3 Whole Cardamoms
1 tsp Fennel Seeds
3 Cloves
2 tsp Urad Dal
½ tsp Turmeric Powder
2 medium Onions, chopped fine
2 tbsp Tomato Paste
8 Chicken Breasts, boneless and skinless, diced into bite-size piece
20 Curry Leaves
Salt to taste

For the paste:
1½ tbsp Cumin Seeds
5 Dried Red Chilies
3 tbsp Coriander Seeds
1½ tsp Fennel Seeds
1½ tsp Black Peppercorn
1½ tsp White Poppy Seeds (optional)
3 - 4 medium Garlic cloves, chopped
2 inch Ginger, chopped

Heat 1-2 tbsp oil in the pan of your pressure cooker. Add bay leaves, cardamom, cinnamon, fennel seeds, cloves and urad dal. Stir and fry over medium heat until the urad dal turns a golden red. Add the finely chopped onions and sauté until they are soft and slightly golden.
While the onions are cooking down, lightly roast cumin seeds, red chilies, coriander seeds, fennels seeds, black peppercorn, and the poppy seeds till they are fragrant. Allow them to cool slightly and blend into a paste with the chopped ginger and garlic. Add this paste to the onions with a few tsp of water to prevent scorching. Sauté for a few minutes. Add tomato paste and cook for a couple more minutes. Add chicken pieces, salt, 2-3 cups water and stir well. Cook under pressure for one whistle, then turn down the heat and cook for another 5-7 minutes. Allow the pressure cooker to cool and open it only when it is possible to do so safely. Do not rush this process, as you want the chicken to be cooked completely. Stir well and transfer into a serving dish.
Heat 1-2 tsp oil and add the curry leaves. Fry till the curry leaves are crisp. Pour over the chicken and serve with steaming hot white rice or rotis.

Buttermilk Chocolate Cookies

2 cups All Purpose Flour
½ tsp Baking Soda
½ tsp Salt
½ cup Butter
¾ cup Cocoa Powder
2 cups Sugar
1 tsp Vanilla Extract
2/3 cup Buttermilk
2 cups Chocolate Chips

Preheat the oven to 350F. Line a baking sheet with parchment paper. In a medium bowl, whisk together flour, baking soda and salt. Melt the butter in a small, microwave safe bowl. In a large bowl, combine the melted butter (still warm) with cocoa powder and whisk until very smooth. Whisk in sugar, vanilla extract and buttermilk. Gradually stir in the flour mixture until no streaks of flour remain. Stir in the chocolate chips. Drop dough in 1-inch balls into prepared baking sheet, leaving about two inches between cookies to allow for spread. Bake for 10-12 minutes, until cookies are set around the edges. Cool for 2-3 minutes on a baking sheet, then transfer to a wire rack with a spatula to cool completely. Makes about 4 dozen cookies.

Chikkudikaya Vepudu (Broad Beans Fry)

Chikkudikaya (Broad Beans) - Wash, trim and cut the 250 gms Chikkudikayalu into 3 pieces. Boil 2 cups of Water in a pan and cover cook the beans along with salt till almost cooked. Drain and keep aside.

Vepudu (Fry) - Heat 2 tbsp of Oil in a pan; splutter 1 tsp of Cumin Seeds, 4 Curry Leaves and 2 crushed Garlic cloves; fry for 5 seconds. Add a chopped Onions, a finely chopped Green Chilli and saute till transparent. Add ½ tsp of Red Chilli Powder, ½ tsp of Coriander Powder, ¼ tsp of Cumin Powder, Salt to taste and 1 tsp of Sugar; mix well. Add the boiled beans and cook covered for 5 minutes on low heat. Garnish with Coriander Leaves (Optional) and serve with steamed white rice.

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Chana Masala

Soak 2 cups of chickpeas in water overnight or atleast 6 hours. Take them in a pressure cooker; add salt, one teabag (optional) and 4 cups of water and pressure cook them until they are just tender. Drain the water and separate ½ cup of cooked chickpeas. Blend these separated ones into into thick, smooth paste with little water.
1 cup Finely chopped, Juicy Tomatoes
1 Onion, finely chopped lengthwise
1 tsp Ginger Garlic paste (Optional)

Popu:
¼ tsp Cumin seeds
¼ tsp Mustard Seeds
1 tbsp Chana masala powder
½ tsp Red Chili Powder
¼ tsp Turmeric
Salt
Fresh cilantro and lime juice - for garnish

Heat 1tsp of oil or ghee in a large pot over medium heat. Add and toast cumin and mustard seeds. When seeds start to pop, add the onion and ginger garlic paste. Cook until translucent. Add the tomatoes and cook on high heat until the tomatoes turn to soft. Press with a spatula and mush them. To this tomato sauce, add the cooked chickpeas, pureed chickpea paste, chana masala powder, salt, red chilli powder, turmeric and 1-2 cups of water. Stir to combine. Keep the heat on medium and cook for about 20 to 30 minutes, until the curry thickened. Just before turning off the heat, stir in finely chopped fresh cilantro and lime or lemon juice to taste.

Rava Dosa (Spicy Semolina Crepes)

Veggies - Peel and finely chop 2 medium Onions and keep aside. Peel and grate / finely chop an inch of Ginger and keep aside. Also finely chop 3 tbsp of Coriander Leaves, 1 tbsp of Curry Leaves and 1 tsp of Green Chilies. Grate about 2-3 tbsp of Fresh Coconut and keep aside. Slightly crush about 1 tsp of Peppercorns and keep aside.

Batter - Mix 1 cup fine Semolina / Sooji (Rava), ½ cup of Rice Flour, ¼ cup of All Purpose Flour (Maida) with 1 cup diluted Yogurt and enough Water (1½ - 2 cups of Water) to it and mix until no lumps are formed. The batter should be thin enough to pour over the pan but should not have spreading consistency. Add Salt to taste, 1 tbsp of Cumin Seeds to the mixture and mix. Keep aside for 10-15 minutes.

Crepes (Dosa) - Pour a ladle full of batter from the outward base of the hot tawa in a circular motion to the centre; fill the major gaps in between. But do not try to fill all the small gaps, those gaps helps in making the dosa crispier. Sprinkle finely chopped onion, ginger chopped, coconut, salt, green chillies, coriander leaves, chopped curry leaves, Cumin Seeds and slightly crushed pepper corns on the dosa. Pour 1 tbsp of Oil over it and cover with a lid. Let it cook on medium flame for 1-2 minutes and uncover, increase the heat and cook for another 2 minutes until there are brown/red patchesRemove it from the pan and fold it. Reduce the flame for a minute and start preparing the next dosa. Do not pour the batter on high flame. Always stir the batter before preparing the next dosas.

Other serving suggestions - Finely chopped nuts and dry fruits can be added too.

Vanilla Date Muffins

2 Eggs
1¼ cup All Purpose Flour
½ cup Sugar
¾ cup Butter
1 tsp Baking Powder
A few drops of Vanilla Essence
A handful of Dates, stoned and chopped

Cream the butter and sugar. Whisk the eggs and add to it. Add the flour and baking powder and mix well. Add the vanilla and dates and mix.
Line a muffin tray with baking cases and drop spoonfuls of the batter to each (ideally, ¾ th of the cases should be filled).
Place the tray in the centre of a pre-heated oven and bake for approximately 20 minutes at 180C. Cool on wire racks and Serve.

Kobbari Pachadi

1¼ cup Freshly Grated Coconut
½ tsp Cumin Seeds
1 tsp Urad Dal
1 tbsp Chana Dal
3 Dry Red Chilis, tear and de-seed
5 Green Chillis, cut each into two
4 Garlic Flakes
Gooseberry sized Tamarind
2-3 tsp Oil
Salt to taste
½ tsp Sugar (optional)

Popu:
½ tsp Mustard Seeds
1 tsp Minappa pappu
5-6 Curry Leaves
½ tsp Oil

Heat oil in a pan. Add cumin and toast them for a few seconds, add the dals and let them turn red. Next add the garlic, red chillis and green chillis and fry them for ½ minute on low heat. Lastly add the coconut pieces (or grated) and stir-fry for a minute. Remove from pan and cool.
Once cool, grind the toasted ingredients, tamarind, salt and sugar to a slightly coarse paste by adding very little water (few tbsps). You shouldn’t make it into a smooth paste.
Heat oil in a small pan. Add the mustard seeds and let them pop. Add the split black gram and let it brown. Add the curry leaves and toss them for a few seconds till the flavors come out. Turn off heat and add the seasoning to the ground kobbari pachadi and combine. Serve with hot steamed rice and ghee.

Erra Kaaram Masala Dosa

Dosa batter - Wash 4 cup of Rice, a cup of Urad Dal, 1/3 cup of Chana Dal, 1/3 Cup of Moong Dal, 1/3 cup of Toor Dal, 1 tsp of Methi Seeds together and soak them for 6-8 hrs or overnight. Next day morning soak a cup of Poha for an hour before starting the grinding process of the batter. Grind everything together to a smooth paste in the wet grinder for better results. Let it ferment for 9-10 hrs at room temperature.

Pappulu Podi -

Grind ¼ cup of roasted split chickpeas/putnala pappu, ¼ tsp of Cumin Seeds, a crushed garlic flake (optional), 2 dry red chilies (de-seeded), 1 tsp of Dry Coconut Powder (optional), Salt to taste to a fine powder and store in an air-tight container. Serve with rice and ghee, sprinkle over idlis with a dollop of ghee or sprinkle some of this podi over stir-fry dishes like beans/capsicum.
Erra karam - Heat a tsp of Oil in a pan; saute a large sliced Onion, 4 Red chilies and 3 Garlic flakes for 3 minutes. Remove and cool. Grind the sautéed mixture along with a tsp of Tamarind Paste and Salt to a fine paste.

Potato Curry:3 big potatoes, peeled and cooked
½ cup of boiled green peas (optional)
1 carrot boiled and cubed (optional)
1 inch piece of fresh ginger, minced
3 green chilies slit lengthwise
1 big onions finely sliced
¼ tsp turmeric powder
salt
2 tbsp oil
¼ cup water
For tempering:
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp urad dal
1 tsp chana dal
10 curry leavesMash potatoes roughly into lumps with hand. Heat 2 tbsp of oil in a cooking vessel. Add the mustard seeds and let them splutter. Lower heat, add cumin seeds, urad dal, channa dal, curry leaves and fry till light brown, approx 10-15 seconds. Add curry leaves, chopped green chillis and minced ginger. Mix and immediately add the sliced onions. Fry till transparent, add turmeric and salt. Now add the mashed potato lumps, boiled peas and carrots. Mix, sprinkle 3 tbsp of water and let it cook with lid on medium heat for 3 minutes. Turn off heat and adjust salt.


Dosa batter - Taste and Salt to the Batter as needed. Pour a ladleful of dosa batter in the centre of the hot tava and spread the batter with the back of the ladle to form a thin circle. Drizzle oil along the edges of dosa and let it cook on medium heat for 2-3 mts. Now take a tbsp of the erra kaaram and spread with a spatula all over the open side of the dosa. Next spread a tsp of melted butter all over.
Now sprinkle some of the pappulu podi all over the dosa and finally spread potato masala. Don’t flip the dosa. Just fold over and serve hot.

Atukula Upma (Beaten Rice Upma)

Wash 2 cups of Beaten Rice (Poha /Atukulu) in water; drain and keep aside.

Heat a tbsp of Oil, saute 2 tbsp of Peanuts till they are toasted. Splutter a tsp of Mustard Seeds, a tsp of Cumin Seeds, a tsp of Urad Dal, a tsp of Channa Dal and a sprig of Curry Leaves. Add and saute a finely chopped Onion, 2-3 finely chopped Green Chillies, Salt to taste, a pinch of Turmeric Powder till the onions are soft. Add the drained beaten rice and mix gently to coat with the spices and onions. Adjust salt and Red Chilli Powder if required. Remove from heat, sprinkle a tbsp of Lemon Juice, fresh chopped Coriander Leaves and let it sit for couple of minutes before serving hot.

The BEST Chocolate Chip Cookie

Pre-heat the oven to 350 F and prepare the baking sheets lined with baking / Wax paper. 

In a bowl, sift together 2 cups of All Purpose Flour, a tsp of Baking Soda and 1/2 tsp of Salt and keep aside. In another large mixing bowl, melt a cup of Butter, add 3/4 cup of Brown Sugar, 2/3 cup of Sugar and 2 tsp of Vanilla Essence. Beat in a tsp of Apple Cider Vinegar and an Egg also to make a smooth mixture. Add in the flour mixture to the butter mixture and mix well. Add 2 cups of Chocolate Chips to the mixture and mix gently.

Drop the dough onto the prepared baking sheets with the help of a spoon or shape into 1 inch balls by dampening your hands. Place the cookies at least 2 inches apart as the dough will spread while baking. Bake the cookies for about 10 minutes, till the edges start to brown. Remove them from the oven and let them cool for sometime on the sheet and then transfer them to a wire rack to cool completely before storing them into an air tight container. 

Cabbage Pakodi

2 cups Shredded Cabbage
2 cups Besan
¼ cup Rice Flour
¼ tsp Ajwan
½ tsp each - Salt and Red Chili Powder
A pinch of Baking Soda
¾ cup Water
Oil for deep-frying

Take the besan, rice flour, salt, chilli powder, ajwan and baking soda into a bowl. Mix well. Add the shredded cabbage and gently toss to cover the cabbage with besan flour mix. Slowly add water, mixing as you go, to make a batter of thick consistency.
Pour about 2 cups of peanut oil in a large frying pan and set the pan over high heat. When the oil is frying hot, pick up a handful of cabbage mixture from the bowl and gently drop the batter into oil in small portions. Fill the pan until there is no more space. Fry the pakodas, turning frequently until they are reddish brown and crisp, for about 5 minutes. Remove with a slotted spoon and place the pakodas on a paper towel covered tray to drain. Make the pakodas till the batter is finished.

Dosakaya Pappu (Lemon Cucumber Dal)

Pappu (Dal) - In a pressure cooker, take a cup Kandi Pappu (Toor Dal), a cubed Dosakaya (Lemon Cucumber), a chopped Onion, a chopped Tomato, Big pinch of Turmeric Powder, 2-3 Slit Green Chillies, ½ tsp chopped Ginger (optional) and Salt to taste. Add 2 cups of water and pressure cook upto 3 whistles.

Popu - Heat 2 tsp of Oil in a heavy pan, splutter 1 tsp of Mustards Seeds, ½ tsp of Cumin Seeds, 3-4 Crushed Garlic Cloves, 2 Dry Red Chillis, 4-5 Curry Leaves and stir-fry for a few seconds. Remove from heat and add it to the pressure-cooked dal and mix.

Cook on slow to medium flame for a few minutes till you get the desired consistency. Serve with white rice.

Methi Matar Pulav (Fenugreek Leaves & Green Peas Rice)

Methi Leaves - Soak a cup of picked Methi Leaves in about ¼ cup of Water, ½ tsp of Salt and a pinch of Sugar for 15 minutes. Strain water and squeeze the leaves off water and keep aside.
Pulav - Heat 1½ tbsp of Ghee in a vessel; saute a Bay Leaf, 2" Cinnamon Stick, 4 Cloves, 2 Caradamom, a Star Anise, ½ tsp of Sugar and stir for a minute. Add 2 sliced Onions, ½ tbsp of Ginger Garlic Green Chilli paste and saute till Onions turn transparent.
Add ½ tbsp of Coriander Leaves, methi leaves and saute for 4 minutes. Add washed and drained 2 cups of Basmati Rice, ¼ cup of Green Peas and saute for 2 minutes. Add 3¾ cups of Water and bring to a boil. Add Salt to taste, pinch of Nutmeg Powder and reduce heat to medium and cook covered with lid. Once the rice is cooked, turn off heat.

Serve warm with raita.

Apple Milkshake

1 Apple, peeled, deseeded and chopped
2½ cups Milk
4 tbsp Sugar

Run apple, milk and sugar in mixie, till apple is crushed completely. Chill the Shake. Pour into glass, from a height; so froth forms. Serve cold.

Vankaya Ullipaya Kaaram (Spicy Onion mixture stuffed Eggplants)

Preparation - Wash, wipe and slit 8 Brinjals/Eggplants keeping the stem intact and immerse it in salted water.
Masala Paste - Grind 2 medium Onions, 2 tsp of Red Chilli Powder, Salt to taste, ¾ tsp of Tamarind Pulp, a pinch of Turmeric Powder and 2 Garlic Pods to a coarse paste.
Heat 1 tbsp of Oil in a pan; add the ground paste and fry until the raw smell goes away (approximately 8-10 mins). Remove the paste and keep it aside.
Heat a tbsp of Oil, place the brinjals carefully in the oil, sprinkle some Salt and saute for 2 minutes. Pour few tbsp of Water and cover cook with a lid on low heat for 8-10 minutes until brinjals are tender and cooked. Remove from heat, let them cool and stuff the brinjals with the fried onion mixture.
Heat a tsp of Oil in a pan; splutter ½ tsp of Mustard Seeds, few Curry Leaves and place the stuffed brinjals in the pan. Add the remaining onion mixture to it and fry on medium high heat for 5-6 minutes until it is evenly browned. Serve hot with white rice after garnishing with Coriander Leaves.

Uppu Undrallu (Savory Sooji Cakes)

Dry roast ½ cup of Sooji for 4 minutes and keep aside. Soak 2 tbsp of Moong Dal in water for 15 minutes, drain and keep aside. Heat a tsp of Ghee in a pan and saute 1½ tbsp of Grated Coconut and ½ tsp of Cumin Seeds and keep aside.

In a saucepan, add a cup of Water, pinch of Salt and bring to a boil. Immediately add the roasted sooji and stir continuously ensuring that no lumps are formed and once all the water is absorbed and appears like a big lump, cover and remove from heat. Once cool, add and mix the drained Moong Dal, sauteed Cumin seed mixture. Make lemon sized balls and serve or steam for 10-11 minutes in pressure cooker (optional).

Ragi Sankati

¼ cup Sooji
¾ cup Ragi flour
Salt to taste
1 tbsp ghee

Dry roast the rawa until the aroma begins.
In a big pot bring 3 cups of water to a boil, add the roasted rawa and salt and cook until the rawa is cooked. Now add the ragi flour, do not stir it and let it cook for 8-10 mins under medium flame. Now stir it with a thick wooden kitchen stick rigorously in one direction until it gets the thick consistency. Check at this point,if it is very dry add some hot water and stir once the flame is off. Finally add a spoon of ghee and stir properly and make mudde (Rounds) out of it once it is slightly cooled.

Coffee, Chocolate chip & Banana Bread

2 cups All Purpose Flour 1 tsp Baking Powder ¼ tsp Salt 1 tbsp Instant Espresso Powder ½ cup Sugar ¼ cup Brown Sugar 2 medium Bananas, mashed (approx 1 cup) ¼ cup Vegetable Oil ½ cup Buttermilk 1 large Egg 1 tsp Vanilla Extract 2/3 cup Milk Chocolate Chips Preheat oven to 350F. Lightly grease two two 5×3-inch loaf pans (or use disposable foil pans). In a medium bowl, whisk together flour, baking powder, salt, instant espresso, sugar and brown sugar. In a medium bowl, whisk together mashed bananas, vegetable oil, buttermilk, egg and vanilla extract until smooth and well combined. Pour into dry ingredients and stir only until no streaks of flour remain. Add in chocolate chips and stir to evenly distribute. Divide evenly into prepared pans. Place pans in a baking sheet. Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans on a wire rack. Makes 2 mini loaves Note: This bread can be baked in a 9×5-inch loaf pan, increasing the baking time to about 60 minutes, or until a toothpick inserted into the center comes out clean.

Potato Kurma

2 Potatoes, boiled, peeled, cubed
1 cup Yogurt
1 tsp Red Chili Powder
Salt to taste
1 tsp Coriander Powder
1/8 tsp Turmeric Powder
¼ tsp Garam Masala
A pinch of Asafoetida
2 sprigs Curry Leaves
1 tbsp Ginger Garlic Paste
2 Green Chillies, slitted
1 Onion, chopped
1 Tomato, diced
1 tsp Cumin, Mustard Seeds each
2 tbsp Oil
Coriander leaves for garnishing

Mash 3-4 pieces of boiled potatoes to fine paste and keep it aside. (Optional)
In a pan heat oil, once it's hot add mustard and cumin seeds, once they start to splutter add onion, green chillies, tomato, ginger garlic paste, asafoetida, curry leaves and fry till the raw smell of ginger garlic paste is gone. Then add turmeric powder, coriander powder, garam masala, red chili powder and ¼ cup of water and fry for about 3mins. Then add beaten curd and fry for 5 minutes till the curd is mixed with masalas, stir continuously after adding curd. Then add boiled potato pieces, mashed potato paste, ½ cup of water, cover and cook on medium high heat for about 10 minutes or till the gravy is thick, then garnish with coriander leaves and serve it with rice or roti.

Cabbage Carrot Fry

1 small Cabbage, shredded, about 6 cups
2 cups grated Carrots
2 tbsp fresh grated Coconut
2 tbsp Chana dal, soaked in water for 30mts
1 tsp Coriander Powder

Popu:
1 tbsp peanut Oil
1 sprig of fresh Curry Leaves
Pinch of each - cumin and mustard seeds
1 Onion, finely chopped
Turmeric, salt and chilli flakes - to taste

Heat the oil in a large skillet over medium-high heat. Add curry leaves and toast to gold. Add cumin and mustard seeds and when seeds start to pop, add the onion and chana dal. Saute, stirring often until they are light brown. Stir in cabbage and carrot. Saute until cabbage has slightly wilted. Add coconut, turmeric, salt and chilli flakes. Mix well and cook for another 5 minutes on medium heat. Turn off the heat before the whole thing turns into a mush pile. Sprinkle coriander powder and serve the curry hot.

Aritikaya Ullikaram Kura

2 Raw banana
1 medium Onion, chopped
1 tbsp Oil
1 tsp Mustard seeds
1 tsp Cumin seeds
1 tsp Urad dal
Few curry leaves
½ tsp Turmeric Powder
Salt to taste

For Masala: Grind all these ingredients with little water in to a coarse paste
1 small Onion, cut in to small pieces
1 tbsp Grated Fresh Coconut
1 tsp Red chilli powder
4 Garlic Cloves

Peel the skin of the raw banana and cut in to ½ inch cubes and leave them in water
Heat oil in a fry pan add mustard seeds and let them popup then add urad dal, cumin seeds, curry leaves and let them fry for 1 sec. then add chopped onion and fry for few sec.
Remove raw banana pieces from water, then add raw banana pieces, salt to taste, turmeric powder, mix once and cover and cook in a very low flame till raw banana become soft this will take 10-15 min. cover and cook, stir in between (if you feel it is sticking just sprinkle little water cover and cook). Now remove the lid and add ground masala and stir fry till nice aroma comes out. Remove from heat and serve. Serve hot with rice and sambar or rice and rasam or rice.

Jilledukaya

1 cup Rice Flour
2 cup Water
Pinch of Salt
½ cup Grated Jaggery
8 tbsp Grated Coconut
pinch of Cardamom powder

Add salt and bring water to boil, add the rice flour and immediately cover it with a lid without stirring and reduce heat. Let it cook for a mt. Turn off heat and cool. Make small balls and keep aside.
In another vessel add the grated jaggery and grated coconut and stir for few mts. Add the elaichi pwd. The jaggery will begin to melt. Let it cook on low flame till it forms a thick mass. Turn off heat and cool. Make small gooseberry sized balls and keep aside.
Make a thin layer of the rolled rice flour balls and stuff with the jaggery-coconut balls and seal. You can shape it like a ball or modak. Place in a vessel and steam for 10-11 mts like you would steam idlis. Cool.