Pepper Chicken Stir Fry

In a wok, heat 3-4 tbsp of Oil to smoking point, add and saute a chopped Garlic. Fry for a few seconds and add 8 Curry Leaves, 3 Green Chilies and a medium Onion, chopped. Sauté them on high heat till soft (about 2-3 minutes). Add ¼ tsp of Turmeric Powder, ½ tsp of Red Chilli Powder, ½ tsp of White/Black Pepper powder and Salt to taste, mix well. Add 1 lb of Chicken cut into bite sized pieces and fry on medium to high heat till the chicken is thoroughly cooked. Add a pinch of Ajinomotto, 1 tsp of Soya Sauce and few drop of Red Food Color, fry for another 1-2 minutes of high heat. Adjust Salt and Chili powder if required.

Garnish with 2 tbsp of Coriander Leaves and few chopped Spring Onions after removing from heat. Squeeze on the lemon juice and serve hot.

Besebelle Bath

Preparation - Clean 1/3 cup of Toor Dal and 2/3 cup of Rice together and soak in water for few minutes. Wash and dry ½ cup of chopped Sorakaya (Bottle gourd), ½ large Potato, cubed, 1/3 - ½ cup Green Peas, 1 Carrot, chopped and 10-15 Green Beans, chopped.

Heat a pressure pan, add 1 tbsp of Oil along with 4 Cloves, 1” Cinnamon stick, 1 tsp of Mustard Seeds and 1 tsp of Cumin Seeds. Once they start to splutter, add a pinch of Turmeric Powder, Few Curry Leaves, a sliced Onion and 5 slit Green Chilies. Sauté for a minute and add a large chopped tomato and sauté for 2 more minutes. Add 2½ tbsp of Samabar Powder and the vegetables, sauté for few more minutes.

Drain off the water from the soaked dal and rice and add to the pressure pan. Saute for 2 minutes and add 3-4 cups of Water. Pressure cook for 3 whistles. After the pressure is released, add 1 tbsp of dry/fresh scraped coconut (optinal), 1 tbsp of Tamarind Pulp, Salt to taste and ½ tsp of Sugar and mix. Simmer for 3 minutes and add few chopped Cilantro Leaves and a tsp of Ghee before serving.

Movva Vankaya (Peanut & Sesame Stuffed Eggplants)

Stuffing - In a pan, slightly roast 2 tbsp of Peanuts, 2 tbsp of Sesame Seeds, 1 tbsp of Coriander Seeds, ½ tsp of Cumin Seeds, 3 Cloves, 1" Cinnamon, 1 Cardamom, ¼ tsp of Fenugreek Seeds and grind to powder. Heat 2 tsp of Oil and saute 2 chopped Onions, 1 tsp Ginger Garlic Paste till light brown and grind to paste with little water. Combine the ground powder, paste, 1¼ tsp of Red Chilli Powder, Salt to taste and Water as needed.

Brinjals - Wash and clean ¼ kg of purple/white Brinjals (10-12). Slit + quarter with stalk intact. Place the stuffing inside the + and keep aside.

Curry - Add 2 tbsp of Oil in a pan, splutter ½ tsp of Mustard Seeds, 3 crushed Garlic cloves and few Curry Leaves tossing them for few seconds. Place the stuffed brinjals in the oil and cook on medium high heat for 2 minutes. Add the leftover stuffing and cover cook on medium low heat for 15 minutes. Check and Stir in between to ensure the brinjals don’t burn or stick to the pan. Add 1 tbsp of Tamarind Extract along with 2 cups of water and ¼ tbsp of Jaggery. Bring to a boil, reduce heat and cover cook over low heat for 15-18 minutes. Remove lid and cook for another few minutes till a gravy consistency is achieved.

Serve hot with rice or rotis.

Dark Double Chocolate Cookies

Preheat oven to 350 F and line a baking sheet with parchment paper.

In a bowl, cream together ½ cup of Butter and a cup of Sugar. Beat in an Egg, followed by 1 tsp of Vanilla Extract. Mix in ½ tsp of Baking Powder, ¼ tsp of Salt, 1 tsp of Instant Coffee Powder (optional), ½ cup of Cocoa Powder and gradually add 1¼ cups of All Purpose Flour, mixing till no streaks of dry ingredients remain. Stir in a cup of Semi-sweet or Dark Chocolate Chips.

Place a tbsp of dough (about 1-inch balls) onto prepared baking sheet. Bake for 10-12 minutes, until cookies begin to crack on the top. Cool for 2 minutes on the baking sheet, and then transfer to a wire rack to cool completely. Makes about 2½ dozens.

Vangi Bath (Brinjal / Eggplant Rice)

Masala - Heat a pan on medium heat and dry roast 1 tsp of Cumin Seeds, 1 tsp of Coriander Seeds, 1 Clove, 1" Cinnamon and 3 dry Red Chillis for 2 minutes. Remove and keep aside. In the same pan, heat 1 tsp of Oil, add ½ tbsp of Channa Dal and ½ tbsp of  Urad dal (black gram dal) and fry for 2 minutes till they turn red. Remove and keep aside. Add ¼ tsp of Poppy Seeds, ¼ tbsp of Sesame Seeds and ½ tbsp of Grated Coconut and fry for a minute and turn of heat. Add ¼ tsp of Asafetida and stir fry for a few seconds. Cool and grind all the roasted ingredients to make a powder.

Preparation - Cook 1½ cup of Raw Rice such that each grain is separate, add a tsp of Ghee, ½ tbsp  of Lemon Juice and combine. Wash and thinly slice 8 green or purple Brinjals / Eggplants into 2" pieces and place them in salted water.

Vangi Bath - In a pan, heat 1½ tbsp of Oil, add 1 tsp of Mustard Seeds and let them splutter. Add 1 tsp of Channa Dal, 8 Curry Leaves and fry. Add the brinjal pieces, a pinch of Turmeric Powder, Salt to taste and fry for 25-30 minutes. Add the ground masala powder, combine well and saute for another 2-3 minutes. Add the cooked rice, mix and add 2-3 tbsp of Roasted Peanuts and combine with the rice.

Serve hot with yogurt and appadam.

Light Peas Pulav

Saffron - Heat ¼ tsp of Saffron in a microwave-safe cup for 10 seconds. Crush, add 2 tbsp of Milk and powdered 3 cardamoms and microwave for 20 seconds. Keep it aside.

Garnish - In a heavy bottomed pan, heat 1½ tbsp of Ghee, fry few Cashews and keep them aside.

Rice - In the same pan, add the 1 tsp of Caraway Seeds, 2 small Bay Leaves, 2” Cinnamon, pinch of ground Nutmeg and stir for a few seconds. Add the washed 1½ cup of Basmati Rice and stir gently for the ghee to coat the rice. After about 4 minutes, add Salt to taste and 2¾ cups of Water. Stir and cook on high heat for 3 minutes. Reduce the heat to medium-low, cover and cook for 7 minutes.

Peas - Meanwhile, microwave the 1 cup of Peas in a tbsp of Water for 4 minutes. Add them to the pan along with the remaining ¼ cup of water and the saffron mixture. Cover and cook on low for another 3 minutes. Check if the rice is done. Remove from heat and mix very gently, and garnish with fried cashews.

Serve with a curry and/or plain yogurt.

Chicken Tikka Masala

Chicken Tikka - Wash 800gm of Boneless Chicken Cubes and marinate with 1 tsp of Ginger Garlic Paste, 1 tbsp of Chili Powder, Juice of Lemon, 2 tbsp of Thick Yogurt, 1 tbsp of Garam Masala and 1 tbsp of Oil. Marinate the chicken in refriegerator for more than 2 hours. After 2 hours, heat a pan and add the chicken along with the marinade and cook on high heat. Cook till the chicken is soft and cooked with masala coated on it.

Onion Masala - Roughly chop 2 medium Onions and keep aside. Heat a pan and add 1 tbsp of Oil to it. Saute 1 tsp of Cumin Seeds, 60 gms of Cashewnuts, 2 Cloves, 2 Green Cardamoms and 2" inch Cinnamon stick in it. Add the chopped Onions, pinch of Turmeric and fry till brown. Add 1 tsp of Red Chilli Powder, 1 tsp of Coriander Powder, Salt to taste and combine. Remove from heat, cool and grind to fine paste.

Tomato Sauce - In a pan, heat 1 tbsp of Butter and saute 2 Cloves, 2 Cardamoms, 2" Cinnamon. After they sizzle, add 1 tsp of Ginger Garlic Paste, 4 Green Chilies, ½ tsp of Nutmeg Powder and a pinch Dried Fenugreek Leaves. Then add the 3 cubed Tomatoes and boil till the tomatoes are soft. Cool and blend to a smooth paste.

Gravy - Heat 1 tbsp of Oil in a pan, saute ½ tbsp of Cumin Seeds and 1 tsp of Garlic till golden brown. Add the onion paste and fry till the raw smell disappears. Then add the tomato sauce and chicken tikka pieces. Cover cook until the chicken is completely done. Add 1 tbsp of Garam Masala, required Red Chilli Powder, Salt to taste and a pinch of Dried Fenugreek Leaves.Garnish with 2 tbsp of chopped Coriander Leaves and serve hot with Rotis.

Ashoka Halwa (Split Moong Dal Halwa)

Moong Dal - Pressure cook a cup of Yellow Split Moong Dal along with 3 cups of Water until 3 whistles. After opening the lid, mash the dal till smooth, add 2 cups of Sugar and mix well.

Milk and Color - Meanwhile soak a big pinch of Saffron in a tbsp of Milk, add few drops of Food Coloring and ½ tsp of Cardamom Powder. Keep aside.

Halwa - Heat a cup of Ghee in a pan; add the ½ cup of Wheat Flour, ½ cup of All Purpose Flour and stir until there are no lumps. Keep stirring on a low-medium heat until it turns golden. Now add the moong dal mixture, stir well until well cooked and the halwa leaves the sides of the pan. Add the milk mixture and stir well and combine for a few more minutes before removing from heat.

Serve warm or cold.

Senagapappu Menthi Kura (Channa Dal & Fenugreek Leaves Curry)

Dal - Wash 1 cup of Senagapappu (Channa Dal) and drain. Pressure cook the dal with 2 cups of Water, Salt to taste, 1 tsp of Coriander Powder and 1/3 tsp of Turmeric Powder till 1 whistle.

Curry - Heat 1 tbsp of Oil in a pan, add ½ tsp Cumin Seeds, 4 finely chopped Garlic Flakes,  pinch of Asofetida and saute for few seconds. Add finely chopped 2 medium Tomatoes, 3 finely chopped Green Chillies and fry till oil separates. Add ½ tsp of Red Chilli Powder and mix well. Add picked, washed, chopped 1 bunch of Methi (Fenugreek) Leaves and the cooked dal. Cover cook and simmer for 10-12 minutes till the curry is semi dry. 

Serve hot with roti or white rice.

Palak Paneer (Paneer Cubes in Spinach Gravy)

Preparation - Cube 250 gms of Paneer, lightly fry in a tsp of Ghee and keep aside. Wash a big bunch of Spinach, discarding the thicker stems and blanch in hot water for 2 minutes, make paste and keep aside. Wash, blanch 2 large Tomatoes in hot water, peel, puree and keep aside. Dry roast and grind 2 Cloves, 1 Cardamom and 1” Cinnamon Stick and keep aside.

Gravy - Heat 1½-2 tbsp of Ghee in a pan and saute 1 tsp of Cumin Seeds till they splutter. Add 2 finely chopped Onions, 3 Green Chillies, slit lengthwise and saute till golden brown. Add 1 tsp of Ginger Garlic Paste and saute for 3 minutes. Add 1 tsp of Red Chilli Powder, 1 tbsp of Coriander Powder and mix well. Add the tomato paste and cook for 5-6 minutes on medium heat.  Add the spinach paste and cook for another 4-5 minutes. Add the fried paneer cubes, mix and cover-cook for 3 minutes. Add 1 cup of water (can use the water in which the spinach was blanched), Salt to taste and cook on medium heat for 10-12 minutes Add 1 tbsp of Cream or Milk, ½ tsp of Garam Masala Powder, ¼ tsp kasuri methi (optional) and combine. Remove for heat, cover and stand it for 2 minutes.

Serve hot with rotis or steamed rice.

Andhra Kodi Vepudu 1 (Andhra Chicken Fry)

Marinate - Clean and wash ½ kg of Chicken pieces (boneless) and marinate with 1 tsp of Ginger Garlic Paste, 1 tsp of Chilli Powder, ½ tsp of Turmeric Powder, ½ cup of Yogurt and 2 tsp of Lemon Juice and keep aside for ½ hour.

Chicken - Boil the marinated chicken in a pressure cooker for 3 to 4 whistles.

Paste - Ground 3 medium Onions and keep aside. Ground 2 Tomatoes and keep aside. Make fine paste of 10 Cashews, 2 tsp of Khus Khus (Gasagasalu), 3 tsp of Coriander Seeds and 1 tsp of Cumin Seeds and keep aside.

Fry - Heat 2-3 tbsp of Oil in a pan; add 3-4 Cloves, ½ inch Cinnamon and 2 Cardamoms. When cloves starts spluttering add 1 tsp of Ginger Garlic Paste, fry for few seconds and add 1 tsp of Chilli Powder and ½ tsp of Turmeric Powder. Stir for few seconds, add the Onion paste and 2-3 slit Green Chilies. Add salt to taste and fry until the paste starts leaving oil. Now add tomato paste and cook for 2 to 3 minutes and add the boiled chicken pieces. Add the masala paste and mix well and fry until the curry becomes dry and starts leaving oil in medium heat.

Semiya Payasam (Vermicelli Milk Pudding)

Heat a tbsp of Ghee in a pan; toast the 10-12 Cashewnuts and 1 tbsp of Raisins till golden brown. Remove and keep aside.

In the same pan, add the 1 cup of Vermicelli and roast for about 4 minutes till a golden brown. Remove and keep aside.

In a saucepan, add 2-3 tbsp of Sago/Sabudhana, 3 cups of Water and cook for 5 minutes. Now add the roasted vermicelli and let it cook completely. Add ¾ cup of Sugar and 2 cups of Milk and let it cook slowly on medium heat for another 7-8 minutes, stirring once in a while. Add the 1 tsp of Cardamom Powder and the toasted cashews and raisins.

Serve warm or refrigerate until chilled.

Mirapakaya Bajji - 1 (Green Chillies Fritters)

Stuffing - Saute 3 tbsp of Peanuts and 2 tbsp of Sesame Seeds in a pan til golden brown. Grind to a fine paste and add Salt to taste, ½ tbsp of Tamarind Paste and mix well.

Chillies – Wash the 12 Green Chilies, drain and make slit lengthwise. Remove the seeds and fill the stuffing and keep aside.

Batter – In a bowl, mix 1 cup of Gram Flour (Besan), 2 tbsp of Rice Powder, a pinch of Baking Soda, ½ tsp and Carom Seeds (Ajwain), Salt to taste and water as required.

Bajji – Heat oil in a kadai (pan) to deep fry the stuffed Chillies. Dip the stuffed chillies in the prepared batter and then deep fry them in the hot oil. Remove and drain the chillies.

Serve hot by slitting the bajji and stuffing with onions and coriander leaves. Sprinkle lemon juice over them.

Kodiguddu Gasagasalu Kura (Eggs in Poppy Seeds Gravy)

Eggs - Boil 5 Eggs and de-shell when cooled. Make 3 length-wise slits on each of them. In a pan, heat 1 tsp of Oil and roast the eggs till brown on the sides. Keep aside.

Preparation - Roast 3 tbsp of Poppy Seeds (gasagasalu) in a dry pan and ground to a paste / powder by adding few tbsp of water, if needed.

Gravy (Kura) - In a pan, add 2 tsp of Oil and saute 1 tsp of Mustard Seeds and ½ tsp of Cumin Seeds till they splutter. Add 1 tsp of Ginger Garlic Paste and saute for a minute. Add 1 tsp of Red Chilli Powder, a pinch of Turmeric Powder, Salt to taste, 1 tsp of Coriander Powder, pinch of Roasted Fenugreek Powder, pinch of Roasted Cumin Powder and mix well. Add 2 cups of Water and cook for 3-4 minutes till it comes to a boil. Add the prepared powder/paste, 1 tbsp of Jaggery / Sugar, 1 tbsp of Tamarind Paste pulp and cook on medium heat for 3 minutes. Cover cook on medium heat for 5 minutes and keep stirring in between. Add the roasted eggs and cook on low heat for 15 minutes or tilhe gravy turns thick. Garnish with few Coriander Leaves and serve with white rice.

Verusenaga Kaaram (Spicy Peanut Powder)

Roast 1 cup of Peanuts and 1/2 cup of Fried Bengal Dal (Roasted Chickpeas) in a pan until golden brown. Keep aside and let them cool.
In the same pan, roast 1/2 tsp of Cumin Seeds and 12 Red Chillies and keep aside.
Grind the nuts, cumin seeds and red chillies along with Salt as needed to a coarse powder. Add 2 tbsp of Jaggery and grind till the powder is combined well.

Serve with Ghee on Dosa, Idli or with White rice.

Orange Blueberry Muffins

Preheat oven to 375F. Line a 12-cup mufin tin with paper liners.

In a large bowl, cream together ¼ cup of Butter at room temperature, 1 cup of Sugar and an Egg until light and fluffy. Stir in 2 cups of All Purpose Flour, 2 tsp of Baking Powder, ¼ tsp of Salt, 1 tbsp of Orange Zest and ¾ cup of fresh Orange Juice until just combined. Fold in 1½ cups of Blueberries to evenly distribute them. Divide batter evenly into prepared muffin cups.

Bake for 20-25 minutes, until a toothpick inserted into the center of a muffin comes out clean and muffins begin to brown. Turn out muffins onto a wire rack to cool completely.

Chicken Pepper Fry

Masala Paste - Heat ½ tbsp of Oil in a pan, add 5-6 Curry Leaves, ¾ tbsp of Coriander Seeds, ½ tsp of Fennel Seeds, 10-12 Peppercorns, 2 Cardamom, 3 Cloves, 1 " Cinnamon and a pinch of Nutmeg and saute for 3 minutes on low heat. Then add an Onion, sliced and saute for 2 minutes. Add ½ cup of grated Coconut and saute on low heat for 4 minutes. Remove from heat, cool and grind to a paste without adding water.

Chicken Fry - Heat 1½ tbsps of Oil in a heavy bottomed vessel, add 1 Cardamom, 2 Cloves, 1" Cinnamon Stick, 7-8 Pepper Corns and saute for a few secondss. Add 10-12 Curry Leaves and saute till crisp. Add 2 Onions, sliced and 3-4 Green Chillies, slit and saute till transparent, approx 5-6 minutes. Add 1 tbsp of Ginger Garlic paste and saute for 4 minnutes. Add ½ tsp Turmeric Powder, 1 tsp of Pepper Powder and combine well. Add the 1 kg of Chicken, washed and cut into medium pieces and cook on high for 4 minutes. Reduce flame, add Salt to taste, place lid and simmer till chicken is almost cooked.

Add the masala paste to the ¾ cooked chicken and combine well. Sprinkle few tbsps of Water if necessary. Cover cook for 5 minutes and increase heat, and toss the chicken fry for 2-3 minnutes. Sprinkle some Kasuri Methi, combine well and turn off heat.

Serve hot with rotis or rice.

Cauliflower Masala Kura (Cauliflower Masala Gravy Curry)

Preparation - Cut a medium Cauliflower into florets and soak in salted hot water (Add 1 tsp of Salt to the water) for 3 minutes. Drain water and keep aside.

Masala Paste - Heat 1 tbsp of Oil in a pan. Add a chopped Onion and fry for 3 minutes on low heat. Then, add a chopped Capsicum and saute till the onions turn to golden brown in color. Remove from heat and cool. Grind a chopped Tomato, 2 tbsp of Poppy Seeds, 3 Cloves, 1 Cardamom, 1 small Cinnamon Stick, 1 tbsp of Coriander Seeds, 1 tsp of Cumin Seeds, 1 inch Ginger piece, 2 cloves Garlic, fried Onions and Capscium to smooth paste and keep aside.

Gravy - Heat 2 tbsp of Oil in a pan and saute a chopped Onion till golden brown in color. Add the cauliflower florets, mix and cover cook for 3 minutes on low heat. Add the ground masala paste, 1½ tbsp of Red Chili Powder, Salt to taste and 3 cups of Water. Combine and turn to high flame to bring to boil. Reduce the heat and allow to cook with lid covered till gravy turns thick and cauliflower pieces are well cooked.
Garnish with Coriander Leaves and server hot with roti or rice.

Kommu Senagala Talimpu (Spicy Chickpeas)

Pressure cook 1 cup of Black Chickpeas till soft or for 3 whistles. Add Salt to taste and combine.

Heat 1½ tsp of Oil in a pan, add ½ tsp of Mustard Seeds, ½ tsp of Cumin Seeds and let them pop. Add ½ tsp of Black Gram Dal (Urad Dal) and saute for a minute till they turn red. Add a pinch of Asafoetida, 2-3 chopped Green Chillis, a sprig of Curry Leaves and saute for 15-20 secs. Add the cooked chickpeas, 2 tbsp of Grated Coconut (optional) and combine. Adjust salt and turn off heat.

Cranberry Orange Scones

Preheat oven to 400F. Line a baking sheet with parchment paper or aluminium foil.

Take a cup of All Purpose Flour, 1 tsp of Baking Powder, ¼ tsp of Salt and 2 tbsp of Sugar in a bowl. Add ¼ cup of Butter, cut into small pieces and using your fingertips, rub the butter into the flour mixture until it resembles very coarse sand. Stir in  ¼ cup of roughly chopped Cranberries and mix well. Add 5 tbsp of Orange Juice and 1 tsp of Orange Zest (optinal) and combine to make ball of dough, adding tbsp of Orange Juice if necessary. Divide the dough into four pieces and place on baking sheet. Sprinkle Sugar over them, if desired.

Bake for 16-19 minutes, until scones acquire a light golden color. Serve warm or after cooled.

Sorakaya Dappalam (Bottlegourd Gravy Curry)

Preparation - Wash, peel and cube a medium Bottlegourd (discard seeds if it is not tender). Mix 3 tbsp of Gram/Chickpea Flour (Besan) in ¼ cup of Cold Water in a bowl.

In a pressure cooker, heat a tsp of Oil and add 1 tsp each of Mustard Seeds and Cumin Seeds. Once they splutter, add 2-3 slit Green Chillies, a medium Onion - sliced thinly, few Curry Leaves, a tsp of Minced Ginger, 2-3 Garlic cloves and a pinch of Asafoetida. Saute for 3-4 minutes on medium-heat and add ¼ tsp of Turmeric Powder and bottle gourd pieces. Mix well and cook for 2-3 minutes. Add enough water until the bottle gourd pieces are completely immersed and close cook for 3 whistles. Keep aside, until the steam subsides.

Bring back the pan on to medium heat, add Gram Flour/Besan water, 4 tbsp of Tamarind Pulp, 1 tsp of Rasam Powder, 1 tsp of Sambhar Powder, 1 tsp of Coriander Powder and 2 tsp of Sugar/Jaggery to the cooker. Mix well and cook until the stew thickens and the raw smell of the Gram Flour/Besan is gone.

Serve hot with rice.

Badami Tangri (Chicken Drumsticks in Almond Marinade)

Preparation - Wash and pat dry 8 Chicken Drumsticks / 3 Chicken Breasts cut into 2" pieces. Make 2 incisions on each drumstick. Marinate the pieces with Salt as needed, ½ tsp of Red Chilli Powder and 2-3 tbsp of Lemon Juice for ½ hour.
Soak 2 tbsp of Almonds in hot water. Peel and ground to a paste.

Basting - Mix 3 tbsp of Butter with 1 tsp of White Pepper and 2 tsp of Kasoori Methi.

Marinade - Mix ¾ cup of Thick Curd, ½ cup of Thick Cream, Almond Paste, 2 tsp of Kasoori Methi, 1 tbsp of Corn Flour, 2 tbsp of Ginger Garlic Paste, ¾ tsp of Salt and 2 tbsp of Coriander Leaves in a bowl. Drain the chicken pieces discarding the lemon juice and marinate them pieces with the curd mixture in the refrigerator.

Bake - Preheat the oven at 180C for 10 minutes. Grill the marinated chicken pieces on a greased wire grill. Turn the chicken once in between and baste. Grill till tender for about 15-20 minutes.

Serve hot sprinkled with some chaat masala, lemon juice and mint chutney.

Egg Puffs with Onion Gravy

Pastry Sheets - Thaw a Puff Pastry sheet for atleast 30 minutes and cut into 6 squares each approximately about 3.5 inches wide by 5 inches long.

Eggs - Boil and cut 4 hard boiled Eggs into halves, lengthwise. Keep aside.

For Onion Masala - Heat a tbsp of Oil in a pan, toss a clove of Garlic - minced, 1 tsp of Cumin Seeds and 1 medium Onion - cut into thin slices, saute until golden brown on low heat. Then add Salt to taste, 1/8 tsp of Turmeric Powder, ½ tsp of Garam Masala and 1 tsp of Red Chilli Powder. Mix well and add few Cilantro Leaves. Place a spoonful of onion masala in the middle and then a halved egg, cut side down. Fold the two ends of the strip, so that it encloses the egg. Seal the edges by applying very little water.

Preheat oven for 375 F and bake for about 15-25 minutes. Serve hot with ketchup!

Cranberry Double Chocolate Bread

Preheat oven to 350F. Lightly grease a 9×5-inch loaf pan.

In a microwave-safe bowl, melt 1/3 cup of Butter and whisk ¾ cup of Unsweetened Cocoa Powder till it dissolves. Mix in a cup of Sugar, an Egg and a tsp of Vanilla Extract till smooth. Add 1 tsp of Baking Soda, ½ tsp of Baking Powder, ¼ tsp of Salt and mix well. Stir in a cup of All Purpose Flour, followed by ¾ cup of Milk. Add another ¾ cup of All Purpose Flour and mix in until no flour streaks remain. Fold in a cup of Cranberries and a cup of Chocolate Chips. Pour the mixture into the prepared loaf pan and spread into an even layer.

Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5 minutes, then turn the loaf onto a wire rack to cool completely before slicing.

Makes 1 loaf; serves 12.

Chepala Vepudu (Fish Fry)

Wash and thaw 8 medium sized Fish Fillets (Tilapia, Mackerel – Vanjara, pomphret) and keep aside.

Combine 1½ tbsp of Ginger Garlic Paste, a juice of a Lemon, Salt to taste, 1½ tsp of Red Chilli Powder, pinch of Turmeric Powder, pinch of Cumin Powder and a pinch of Coriander Powder in a bowl. Apply this marinade lightly to the fish pieces and keep aside for 20-30 minutes.

Heat 1½ tbsp of Oil in a non-stick pan, add few Curry Leaves, place the marinated fish and fry for 14-15 mts on medium heat. Once it is slightly browned, flip over gently to the other side and roast for another 10-12 mts till browned. Serve hot.

Anabhakaya Palu Posina Kura (Bottlegourd Curry with Milk )

Heat 2 tbsp of Oil in a pan and sauté ½ tsp of Mustard Seeds, ½ tsp of Cumin Seeds in it. Once the mustard seeds splutter, add a medium chopped Onion and 4-5 slit Green Chilies. Saute till the onion pieces are translucent and add ¼ tsp of Turmeric Powder and mix well. Add a medium Anabhakaya, peeled and cubed to the pan, 1 tsp of Salt and cover cook for 2-3 minutes. Add Water as needed and cook till the anabhakaya pieces are cooked well (till soft to touch). Add Salt as needed and combine. Remove the curry from heat and add 1/3 cup of Milk and mix well.

Serve hot with white rice.

Pasta with Arrabiata Sauce

Preparation - Cut ½ cup of Broccoli into small florets, blanch and strain. Blanch 3 tomatoes, de-skin, puree and sieve it.

Pasta - Cook 3 cups of Penne/Fusili Pasta in salted boiling water - 2 tsp of Salt and a tbsp of Oil until it turns soft yet firm. Remove from heat and let the pasta remain in the water for 3 minutes. Strain. Add cold water and strain again. Leave the pasta in the strainer for 12-15 minutes. Sprinkle a tbsp of Olive Oil and keep aside.

Arrabiata Sauce - Heat a tbsp of Olive Oil in a vessel, add finely chopped Onion and 3-4 crushed Garlic flakes and saute till transparent. Add the a finely chopped Green/Red Bell Peppers, 2 tbsp of chopped Coriander Leaves and Salt. Combine and add the tomato puree, 1 tsp of mixed Dried Herbs or Oregano , 2 tbsp of Tomato Sauce, ¼ tsp of freshly Ground Pepper and Salt. Add ¼ tsp of Red Chilli Flakes, 1 tsp of Brown Sugar and cook for 6-8 minutes, stirring once in a while, over low heat. Add 2 tbsp of Coriander Leaves and cook for another minute. Turn off heat and cool. Add ½ cup of Milk, slowly stirring continuously and keep the prepare sauce aside.

At the time of serving, heat sauce, add pasta and broccoli and combine well. Turn off heat and remove onto serving bowl. Serve topped with 1 tbsp of Grated Cheese.

Rava Kesari with Milk (Semolina Pudding)

Heat a pan with 1 tsp of Ghee / clarified Butter and roast some chopped Cashewnuts, Almonds, Raisins and a pinch of Cardamom Powder. Remove from heat and keep aside.

Add another tsp of Ghee/ clarified Butter and roast 1 cup of Rava till it turns golden brown. Remove from heat and keep aside.

Heat a saucepan with a cup of Water, 2 cups of Milk and bring to a boil. Add 1½ cup of Sugar, few drops of Food Color; mix and let it dissolve. Then add the rava little by little so that lumps are not formed and simmer and cover with lid so that Rava cooks well. Garnish with the roasted nuts and a tbsp of Ghee / clarified Butter.

Chicken Makhani (Chicken in Creamy Butter Gravy)

Tandoori Style Chicken - Rub 2-3 tsp of Red Chili Powder, Juice of 1 Lime and ½ tsp of Salt onto 1½ lbs of Boneless Chicken breast / thigh meat and set it aside for 15 minutes. Whisk together ¼ cup of Yogurt, ¼ cup of Cream, 1 tbsp of Grated Ginger, 1 tbsp of Grated Garlic, 1 tsp of Cumin Powder, ½ tsp of Garam Masala, pinch of Orange color / Saffron and mix well. Marinate chicken with this mixture for 4 hours.
Arrange the chicken on a rack with a tray underneath to collect the drippings. Discard the marinade. Set your oven to broil on high and broil the chicken for 5 minutes. Turn it over, baste with butter and broil for another 5 minutes. Chop the tandoori-style chicken into bite-size pieces.

Makhani Sauce - Melt 1/3 of Butter in a pan and roast 3 tbsp of grated Ginger and 3 tbsp of chopped Garlic to golden color over medium heat for a few minutes. Add 3 cups of Diced Tomatoes, 2 cups of Water and cover until most of the water has evaporated. Blend this mixture into a smooth paste using a blender. Pour it back into the pan and add 1 tbsp of chopped Ginger and 3-4 slit Green Chilies. Cook for a few minutes, add 5 tsp of Ground Cashewnut Powder and stir to ensure they mix well into the sauce. Adjust the sauce’s thickness by adding some water if needed. Add Salt, 1 tsp of Red Chili Powder and bring the sauce to a boil. Gently add the chopped chicken into the sauce and simmer for 7-8 minutes. Stir in 1/3 cup of Heavy Cream and remove from heat.

Garnish with chopped Cilantro and serve hot with naan, roti or with rice.

Bagara Anda Masala (Egg Curry)

Masala Paste - Dry roast 1½ tbsp of Sesame Seeds and 1 tbsp of Poppy Seeds (optional) for 4-5 minutes and grind them along with 1 tbsp of Fresh Coconut and 1½ tbsp of Roasted Peanuts to a fine paste adding some water. Keep aside.

Eggs - Shell and slit 6 Eggs after boiling them for 15 minutes in water. Heat 2 tsp of Oil in a pan, fry the eggs for 2 minutes and keep aside.

Curry - In the same pan, add ¼ tsp of Cumin Seeds and let them splutter, add a pinch of Fenugreek Seeds, 8-10 Curry Leaves, 1-2 Dry Red Chili, 4 slit Green Chilies and 4 chopped Garlic cloves, fry for 20 seconds and add the ground paste along with ½ cup of Water. Sauté till oil separates i.e approx 7-8 minutes on medium heat and stirring it constantly. Now add ½ - ¾ tsp of Chili Powder, pinch of Turmeric Powder, 1 tsp of Coriander Powder, ½ tsp  of Cumin Powder and sauté again for 30 seconds. Add the boiled eggs and mix well. Add 1½ tbsp of Tamarind Paste and let it cook covered for 4-5 minutes. Now add 1 cup of Water, Salt and cover-cook on medium flame for about 10-12 minutes. Add ¼ tsp  of Garam Masala Powder (optional) and serve hot with white rice or roti.

Chicken Ghee Roast

Chicken - Clean 1 Kg (2 lbs) of Chicken, cut into bite-sized cubes and soak in salt water for atleast 5 hours in the refrigerator. Drain the chicken into a bowl and add 1/2 cup Yogurt, a tbsp of Ginger Garlic paste, a pinch of Turmeric and 1/2 Lemon Juice. Massage the chicken and keep aside.

Ground Masala - Heat a pan and saute 1½ tsp of Whole Black Pepper, a tsp of Cumin Seeds, 2 tsp of Coriander Seeds, 1½ tsp of Fennel Seeds, 1½ inch Cinnamon, 6-7 Cloves, 6-7 Cardamoms and 10 Red Chillies on low heat for 10 minutes. Take the spices into a grinder and add a chopped Onion and grind to smooth paste adding Water as needed. Keep aside.

Curry - Heat 3 tbsp of Ghee in a heavy bottomed pan and sauté 5-6 Garlic Cloves, 4-5 slit Green Chillies, a sprig of Curry Leaves, 3 Red Chillies for 3-4 minutes. Increase the heat to med-high, add the chicken pieces and sauté well until the oil separates (15 minutes). Add the ground masala and 3 tbsp of Water for the chicken to cook and mix well. Garnish with chopped Coriander Leaves and serve warm.