Cucumber Salad

Use a mandolin / chef’s knife to slice 2 Cucumbers and 2 Carrots into matchsticks. Trim and cut 4 oz of Sugar Snap Peas into thin strips on a diagonal and combine them with the cucumbers and carrots in a large bowl.

In a small microwave safe bowl, combine 2 tbsp of Brown Sugar, ½ cup of Rice Vinegar and microwave on high for 30 seconds, and then whisk to dissolve the brown sugar in the vinegar. Stir in ½ tsp of Chili Garlic Paste and pour the vinegar mixture over the vegetables in the bowl. Stir to toss the salad in the dressing, cover and refrigerate for at least 30 minutes. Serve chilled.

Soft Ghee Mysore Pak (Gram Flour Sweet)

Seive a cup of Besan / Gram Flour in a mixing bowl and add a cup of Oil to this and mix well to a pouring consistency batter. 

In a saucepan, add 1½ cups of Sugar to ½ cup of Water and stir in till the syrup starts boiling. Keep checking and stirring till one string consistency is reached. When the sugar syrup is ready, add the besan batter to it slowly and keep stirring. Keep stirring till the mixture starts balling up making sure the mixture don’t stick to the sides of the pan. Add ½ cup of Ghee to it and keep stirring. 

When the mix is pretty thick, move it to a greased plate, tap the plate couple of times to release air bubbles and let it sit for 10 minutes. Unmould the mysore pak and use a knife to cut into desired shapes. Let it sit for 15 more minutes before serving.

Chilli Paneer (Semi-Dry Capsicum Paneer)

Marinade - Marinate ¼ kg of Paneer, cut into 1” pieces in a bowl with a large pinch of Black Pepper Powd er, Salt to taste, ½ tsp of finely chopped Ginger, ½ tsp of finely chopped Garlic and 5 tbsp of Water mixed with 1 tbsp of  Corn Flour for 10 minutes.

Paneer - Heat 2 tbsp of Oil in a pan and place the marinated paneer; shallow fry till brown on all the sides. Remove and keep aside.

Capsicum Paneer - In the same pan saute 1 tbsp of finely chopped Ginger, 1 tbsp of finely chopped Garlic and saute on high heat for 30 seconds. Add 6-7 tbsp of chopped Spring Onion Whites and saute for 2 minutes. Add a sliced Capsicum and stir fry on high heat for 2 more minutes. Add 1 tsp of Red Chilli Powder, 1½ tbsp of Tomato Sauce, 2 tsp of Soy Sauce, 2 tsp of Vinegar, ½ tbsp of Sugar and mix well. Add the sauteed paneer, toss for a minute on high heat and add a tbsp of Corn Flour dissolved in 5 tbsps of Water; Add Salt as needed and combine on high heat, tossing the contents for 2 minutes. 

Garnish with 3-4 tbsp of Chopped Spring Onion Greens and serve hot as an appetizer or with fried rice.

Gummadikaya Muddha Kura (Pumpkin Curry)

Heat a pan with 2 tbsp of Oil. Add 1 tsp of Mustard Seeds, 1 tsp of Cumin Seeds, 1 tsp of Channa Dal and sauté till they turn golden brown. Add 2 broken Red Chillies, few Curry Leaves and sauté for few seconds. Add ¼ tsp of Turmeric Powder, chopped large Onion and 2 slit Green Chillies; sauté till the onions turn transparent. Add the 3 cups of diced Gummadikaya / Pumpkin and cover cook for 10 -12 minutes on low-medium heat. Add Salt to taste, 1 tbsp of Powdered Jaggery and cover cook till the pumpkin pieces turn soft and the curry comes together.

Remove from heat and serve hot with steamed white rice.

Mutton Pulav in Pressure Cooker

Marination - Wash and dry ½ kg of Mutton in a bowl and add Juice of ½ Lemon, 1½ tbsp of Yogurt,  ½ tsp of Salt, ½ tsp of Ginger Garlic paste,  3-4 slit Green Chillis, ¼ tsp of Red Chilli Powder,  ½ tsp of Coriander Powder and Few Mint Leaves. Mix well and marinate for atleast 20 minutes.

Masala Powder - Make powder of 3 Cloves, 1″ Cinnamon stick, 1 Cardamom, Pinch of Shahjeera,  pinch of Cumin Seeds and a Small piece of Mace ½ Star Anise. Keep aside.

Gravy - Heat 2 tbsp of Oil + 1 tbsp of Ghee in a pressure cooker and saute a Bay Leaf, 2 Cloves, ½″Cinnamon, 1 Star Anise, 1 Cardamom for a few seconds. Add 2 thinly sliced medium Onions and sauté for 7-8 minutes. Add ¾ tsp of Ginger Garlic Paste, ¼ cup of chopped Coriander Leaves,  ¼ cup of Mint Leaves and sauté further for another 5 minutes. Add ¼ tsp of Turmeric Powder, 1 tsp of Red Chilli Powder (according to taste), sauté for another 2 minutes. Add a chopped large Tomato and sauté for 3-4 minutes. Add the marinated mutton along with 1 cup of Water and bring to a boil. Pressure cook mutton till it is almost cooked, upto 3 whistles. Remove the lid after cooling and cook further without lid till it forms thick gravy.

Pulav - Add 2 cups of Water, 1 cup of thick Buttermilk, Masala Powder and a pinch of Nutmeg Powder to the gravy and mix well. Add Salt to taste, cleaned and drained 2 cups of Basmati Rice; combine. Pressure cook up to 2 whistles and remove from heat. Once the pressure is off, remove the lid, pour a tbsp of Ghee and combine carefully.

Garnish with chopped Coriander Leaves and serve hot with raita

Walnut & Honey Cookies

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

In a bowl, whisk together ¼ cup of Oil, 1/3 cup of Honey and 1 tsp of Vanilla Extract till well mixed. Add and stir in a cup of All Purpose Flour, 1 tsp of Baking Powder, ½ tsp of Baking Soda, ¼ tsp of Salt and ¼ cup of Light Brown Sugar until almost combined. Add 1/3 cup of Chopped Walnuts and stir till well distributed.

Shape into 1-inch rounded balls, place onto prepared baking sheet and press them lightly. Bake for 10 minutes, until cookies are lightly browned around the edges. Cool on baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely. Makes one dozen cookies.

Janthikalu (Flour Crispies)

Janthikalu Dough - Mix together 2 cups of Rice Flour, a cup of Besan / Gram Flour / Senaga Pindi, Salt to taste, 2 tbsp of Hot Oil, 1 tsp of Red Chilli Powder, 1 tbsp of Carom Seeds/Ajwain and 1½ tbsp of Sesame Seeds in a bowl and combine well. Slowly add water little by little to make soft dough, just soft enough that it is pressed through easily with the janthikalu press. Taste the dough for salt and red chilli powder before deep-frying.

Janthikalu / Fritters - Heat a wide heavy bottomed vessel with enough oil for deep-frying. Take the janthikalu press and use the disc with medium holes; fill half of it with the dough and once the oil is hot, reduce to medium flame and using circular motion, press the jantikalu press to make concentric layers of the janthikalu dough. As you press the dough into the hot oil, you will find the oil froth up in bubbles, which will eventually subside as the janthikalu turn to a golden shade. When the janthikalu turn a golden color, turn over to the other side and let it also cook to a golden brown. Use a slotted ladle to remove onto an absorbent paper and cool.

Repeat the same process till the rest of the dough is done. Cool completely before storing in an air tight container. Serve at room temperature with hot cup of Tea.

Beetroot Vepudu (Beetoroot Fry)

Wash, peel and cut 2 Beetroots into small pieces. 

Heat 3 tsp of Oil in a pan and splutter ¼ tsp of Mustard Seeds. Add 2 torn Red Chillies, few Curry Leaves, ¼ tsp of Chana Dal & 4 Garlic Cloves, roughly crushed and sauté for 2-3 minutes. Add the beetroot pieces, Salt to taste, a pinch of Turmeric Powder and sauté till the beetroot pieces are soft. Add ½ tsp of Red Chilli Powder, combine and remove from heat.

Garnish with Coriander Leaves and serve with white rice.

Dondakaya Annam (Ivy Gourd Rice)

Rice - Wash and cook 2 cups of Basmati Rice. Keep aside

Mint - Coriander - Chilli Paste - Coarsely crush 5 tbsp chopped Coriander Leaves, 7-8 Mint Leaves and 2 Green chillis, chopped and keep aside.

Veggies - Wash and nip the ends of the ¼ kg of Ivy Gourds and slit each of them into 2 long pieces. Heat 1½ tbsp of Oil in a pan; roast the halved ivy gourds on medium heat for 20 minutes, remove onto a plate and keep aside.

Rice - Add remaining ½ tbsp of Oil to the pan. Add 4 Cloves, 1 Elachi, 1" Cinnamon stick, 1 Bay Leaf and 1 Star Anise and saute for 30 seconds. Add a large Onion, finely sliced and saute for 6 minutes till transparent. Add 1 tsp of Ginger Garlic Paste and prepared paste; saute for 3 minutes. Add 2 tbsp of Coconut Paste, mix and saute for 2 minutes. Add 1 tsp of Coriander Powder, ¼ tsp of Cumin Powder, ¼ tsp of Tumeric Powder and 1 tsp of Red Chili Powder along with the sauteed ivy gourds and mix; cook for 7-8 minutes. Add the cooked rice and Salt to taste and mix. Place lid and cook on low flame for 2-3 minutes. Add 1 tbsp of Lemon Juice and mix.

Remove from heat and garnish with fresh Coriander Leaves. Serve warm with raita.

Mango Kulfi

Bring 2 cups of Evaporated Milk to boil on medium heat in a saucepan. Add 2 tbsp of Corn Flour, ¾ cup of Sugar and stir well till no lumps are remaining and it reaches a custard consistency. Add 1 tsp of Cardamom Powder, remove from heat and let it cool. Once cooled, add 2 cups of Ripe Mango Pieces and blend for 2-3 seconds. Pour this mixture Popsicle molds or ice cube trays and keep in the freezer for about 5-6 hours. Serve chilled after garnishing them with finely chopped Almond and Pistachios pieces.

Sanna Kaarapoosa (Sev)

Mix together a cup of Rice Flour, 1¼  Chickpea Flour, Salt to taste, 1 tbsp of Hot Ghee / Oil, a tsp of Red Chilli Powder and ½ tsp of Powdered Carom Seeds (Ajwain) in a bowl. Slowly add Water little by little to make soft dough, just soft enough that it is pressed through easily with the janthikalu press with smallest holes disc. Taste the dough for salt before deep-frying.

Heat a wide heavy bottomed vessel with enough Oil for deep-frying. Fill the janthikalu press with the dough and using circular motion, press the jantikalu press to make concentric layers of the sev dough. When the sev turns a golden color, turn over to the other side and let it also cook to a golden brown. Use a slotted ladle to remove onto an absorbent paper and cool. Repeat the same process for the rest of the dough.

Cool completely before storing in an air tight container.

Masala Chole & Puri (Spicy Chickpeas gravy & Puri)

Chickpeas - Soak 2 cups of White Chickpeas in Water overnight. Wash and pressure cook chickpeas with enough water along with a tsp of Tea Leaves in a pouch, a Bayleaf and a Cinnamon Stick for at least 5-6 whistles.

Make a paste of 3 tbsps of the boiled chickpeas and keep aside. Keep the boiled chickpeas along with the left over water (used to pressure cook the chickpeas) and the boiled chickpeas aside.

Gravy - Heat 2 tbsp of Oil in a pan; and sauté a finely chopped large Onion, 4 slit Green Chillis till golden brown. Add 2 tsp of Ginger Garlic Paste and saute till oil separates. Add ¼ of Turmeric Powder, a tsp of Chilli Powder, 2 tsp of Coriander Powder, 1 tsp of Sugar (optional), Salt to taste and mix well. Add a chopped large Tomato and saute for 5-6 minutes. Now add boiled chickpeas with the left over water, boiled chickpeas paste, 1 tsp of Garam Masala Powder, 2 tbsp of Chole Masala and combine well. Add more water if required, cover cook till the desired consistency is reached. Garnish with chopped coriander leaves and serve hot with puri, roti or bhatura.

Puris - In a wide bowl, mix 1 cup of Wheat Flour, few drops of Ghee and Water, as needed. Knead into soft and yet firm dough. Keep aside covered for 5-10 minutes. Divide the dough into small lemon-sized balls and roll them out into a a thick puri using a rolling pin.

Heat enough oil in a pan for deep-frying the puris. Slowly slide the rolled out puris into the hot oil, press it gently till it puffs up with the steam and turns golden brown. Flip the puri to cook the other side for 15-20 seconds till it turns golden brown. Drain the puris onto an absorbent kitchen towel and serve hot.

Strawberry Greens Salad

Combine 2 cups of Salad Greens (Romaine Lettuce), 2 lbs of quartered Strawberries, 2 tbsp of Mint Leaves, ¼ of Red Onion, sliced and ½ cup of Chopped Pecans in a bowl.

In a bowl, mix 2 oz of Olive Oil, 2 oz of Blasmic Vinegar and 1 tsp of Sugar. Add Salt and freshly ground Black Pepper and adjust to your taste. Combine the dressing with salad as desired and serve immediately.

Vanilla Cupcakes with White Creamy Frosting

Cupcakes - Preheat oven to 350 F. Grease the 2½ inch muffin cup pan and set aside.

In a large mixing bowl beat 1/3 cup of softened butter, at room temperature with a mixer for 30 seconds. Add 2/3 cup of sugar and 1 tsp of Vanilla to the bowl and beat for about 2 minutes or until light and fluffy. Add 2 Eggs, at room temperature, one at a time, beating until combined. Alternately add 1 cup of All Purpose Flour, 1 tsp of Baking Powder, ¼ tsp of Baking Soda, 1/8 tsp of Salt and 1/3 cup of Buttermilk to the mixture, beating after each addition just until combined.

Spoon the batter into prepared muffin cups, filling each about half full. Bake for 18 to 20 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups, cool completely on wire rack and generously spread Creamy Frosting over cupcakes. Makes 12 cupcakes.

Creamy Frosting - Soften 4 oz of Cream Cheese by letting it stand at room temperature for about 30 minutes. In a bowl, beat together cream cheese and 2 tbsp of Butter until smooth along with 1 tsp of Vanilla. Gradually add 2½ cups of Sugar to the misture beating until smooth.

Anabhakaya Pulusu (Bottlegourd Gravy)

Wash, peel and cut a medium Anabhakaya (Bottlegourd) into pieces. Boil them along with a chopped Onion, 2 slit Green Chillies and Water as needed in a pressure cooker for 2-3 whistles. Cook on low heat and mash the pieces with a round ladle and add Salt to taste, ¼ tsp of Tumeric Powder, 1 tsp of Red Chilli Powder, 1 tbsp of Tamarind Paste, 1 tsp of Jaggery, mix well and cook on low heat mashing the pieces with a round ladle till the gravy comes together.

Heat 2 tsp of Oil in a pan and sauté 2 curshed Garlic pods, ¼ tsp of Mustard Seeds, ¼ tsp of Cumin Seeds and ¼ tsp of Urad Dal till golden brown. Add few Curry leaves, 2 broken Red Chillies, pinch of Asafoteda (optional) and sauté for few seconds. To this pan, add the cooked Anabhakaya mixture, mix well and cook for 2 mintues on medium heat.

Serve hot with Rice.

Aloo Gobhi Vepudu (Potato Cauliflower Fry)

Boil water in a saucepan. Add a pinch of Salt and 2 cups of Cauliflower florets to it and let it cook for 7-8 minutes on medium heat. Remove from heat, drain and keep aside.

Heat 1½ tbsps of Oil in a pan; add 1 tsp of Grated Ginger, a pinch of Asafoetida, ¾ tbsp of Coriander Powder, ¼ tsp of Turmeric Powder, 1 tsp of Red Chilli Powder, 2 tbsps of Water and saute for 20-30 seconds. Add the blanched cauliflower and Salt to taste. Cover cook on medium heat for 4-5 minutes. Add the 2 Potatoes, peeled and cubed to the pan and combine. Cover cook for 25 minutes, stirring / tossing in between. Sprinkle 1 tsp of Garam Masala Powder, a pinch of Amchur Powder (dry mango powder) and mix well. Saute for another 2 minutes and remove from heat.

Garnish with few Coriander Leaves and serve hot with rice or rotis. 

Carrot Thurumu Vepudu (Grated Carrot Fry)

Wash, peel and grate 250 gms / ¼ kg of Carrots and keep aside.

Heat a tbsp of Oil in a pan; splutter ½ tsp of Mustard Seeds, ½ tsp of Cumin Seeds, pinch of Asafoetida and few Curry Leaves for few seconds. Add 2 crushed Garlic Cloves, a finely sliced Onion, 3 slit Green Chilies and saute for 3 minutes. Add ¼ tsp of Turmeric Powder, a pinch of Coriander Powder and combine well. Add the grated carrots, mix and saute on medium heat for 3 minutes. Reduce to low heat and cover cook for 10 minutes. Remove the cover and saute on for another 3 minutes. Add Salt to taste, 1 tbsp of Grated Coconut (optional) and combine.

Remove from heat, garnish with 1 tbsp of Coriander Leaves and serve warm with rotis or steamed rice.

Watermelon & Mint Juice

Blend 4 cups of chilled deseeded Watermelon Cubes and 4 torn Mint Leaves in a blender. Add and mix in 1 tbsp of Honey, a pinch of Salt and 1 tsp of Lemon Juice.

Serve in glasses, add couple of Ice Cubes and garnish with a sprig of Mint Leaves.

Mirapakaya Bajji - 2 (Stuffed Green Chilli Fritters)

Stuffing - Powder 1½ tsp of Carom Seeds (Ajwain) in a mortar and pestle. Mix the powder with a tbsp of Tamarind Pulp and Salt to taste with few drops of Water to make smooth paste.

Chillies - Slit 8 long Green Chillies length wise and remove the seeds. Stuff these chilies with the tamarind mixture and keep aside for 4 to 5 hours.

Bajjis - Mix a cup of Gram Flour (Besan) in a bowl, add Salt to taste, ¼ tsp of Baking Powder and slowly add Water to get batter in right consistency. Keep aside for 2 hours.
Heat Oil in a pan till few drops of batter into the oil sink and then rise to the top. Now dip the prepared chilies in the batter and drop them in the oil and fry on medium heat till golden brown. Remove them on to a paper napkin to remove excess oil and slit them lengthwise. 

In a bowl, take finely chopped Onion, add some Lemon Juice and mix well. Stuff this onion mixture in the fried bajjis and serve hot.

Honey Sesame Potato Fries

Potato Fries - Wash, peel and cut 3 Potatoes into fingers, like for French fries.
Combine potato fingers, 1½ tbsp of Oil, 1 tsp of Red Chilli Powder, 2 tsp of Tomato Sauce, 2 crushed Garlic and Salt to taste and toss well. Grease a baking tray and spread the potato fingers on the tray and bake at 400 F for 35-40 minutes. Turn / toss them once during the baking process.

Sauce - Heat ½ tbsp of Oil in a pan, add 2 crushed Garlic and saute on high heat for few seconds. Add 1 tsp of Red Chilli Paste, a tbsp of Tomato Sauce, 2 tsp of Vinegar, 1½ tbsp of Honey and combine. Add the baked potatoes and toss for a minute on medium-high heat. Remove from heat and adjust Salt if required. Sprinkle 1 tbsp of Toasted Sesame Seeds, garnish with 1 tsp of chopped Spring Onion Greens or Coriander Leaves and mix.

Serve hot.

Carrot & Pecans with Honey Vinaigrette

Honey Vinaigrette - Whisk together a tbsp each of olive oil, White Vinegar and 2 tbsp of Honey. Add Salt to taste, if needed.

Wash, peel and shave 3 medium Carrots into long ribbons using a vegetable peeler. Lightly toast 3 tbsp of Pecans in a skillet and chop them up. Sprinkle the pecans over shaved carrots and serve chilled with honey vinaigrette.

Strawberry Banana Smoothie with Milk

Combine 4 large Strawberries, ½ cup of Milk, a ripe Banana and 5 Ice Cubes and blend until perfectly smooth. Add 1½ tsp of Sugar (optional) and blend for 1 minute before serving.

Cucumber Feta Cheese Salad

With a peeler, peel strips of skin off the 1 pound of fresh Cucumbers in alternating strips to leave half the skin on. Cut them into one-inch cubes and take them in a mixing bowl.
Finely chop a small Jalapeno and add to the cucumber pieces. Add ½ tsp of Kosher Salt, ¼ tsp of ground Black Pepper, 2 tsp of fresh Lemon Juice and mix well. Fold in ¼ cup of crumbled Feta Cheese, ¼ cup of Greek-style Yogurt  and 5 roughly torn Mint Leaves. Combine well and refrigerate for 30 minutes before serving.

Pesarapappu Palakura (Moong Dal with Spinach)

In a pressure cooker, add 2 cups of water, 1 cup of Moong Dal (Pesarapappu) and pressure-cook upto 2 whistles.

Heat 1 tbsp of Ghee / clarified Butter in a pan, saute ½ tsp of Cumin Seeds and a pinch of Asafetida for few seconds. Add and saute a sliced Onion, 1 tsp of chopped Ginger and 4 slit Green Chilies for 3-4 minutes. Add ½ tsp of Red Chilli Powder, a pinch of Turmeric Powder, 1 tsp of Coriander Powder, a pinch of Cumin Powder and combine. Add 2 cups of tightly packed chopped Spinach and saute for 5 minutes. Add a chopped Tomato and saute for another 3 minutes. Add the pressure-cooked dal along with Salt to taste and some water (if needed); combine. Add ½ cup of Coconut Milk, a pinch of Garam Masala and cook without cover for 15 minutes or till the desired consistency is got.

Serve hot with rotis or white rice.

Dum Aloo (Baby Potatoes in Creamy Cashew Gravy)

Pastes - Make a paste out of 4 Green Chilies, 1" Ginger and 1 small Tomato and keep aside. Soak 5-6 Cashewnuts in 2-3 tbsp of Milk, make paste and keep aside. Combine a tsp of Besan (Gram Flour) with ¾ cup of Thick Yogurt in a bowl and keep aside.

Potatoes - Wash and scrub 12-15 Baby Potatoes. Peel and prick each of them with a fork. Heat ½ tbsp of Oil in a pan, saute the boiled baby potatoes for 3-4 minutes till lightly browned. Remove and keep aside.

Gravy - In the same pan, heat 1½ tbsp of Oil and add 1 tsp of Cumin Seeds, a chopped Onion and saute for 4 minutes or till the onions turn transparent. Add the ground ginger-green chilli-tomato paste and fry further for another 4 minutes. Add ½ tsp of Red Chili Powder, ¼ tsp of Turmeric Powder,1 tsp of Coriander Powder and mix well. Slowly add the beaten thick yogurt and keep stirring for at least 5-6 minutes. Add the sauteed baby potatoes and cook on low to medium heat for 4 minutes. Reduce heat, add the ground cashew nut paste, 1½ tbsps of Cream / Milk, combine and cook for a minute. Add a cup of water, ½ tsp of Garam Masala Powder, Salt to taste and cook covered on low heat till the desired gravy consistency is got.

Garnish with fresh Coriander leaves and serve with hot rotis or rice.

Strawberry Milkshake

Wash and chop 250 gms of Strawberries into fine pieces. Add strawberry pieces, 4 tbsp of Sugar and a cup of Milk to a blender and blend to a smooth paste. Add the rest of the Milk (4 cups) and blend once again. Strain the mlk shake with a mesh into a large jar. Allow cooling for least 2 hours and serve in tall glasses with a scoop of strawberry ice cream (optional).

Dosakaya Mukkala Pachadi (Lemon Cucumber Chutney)

Wash, peel and cut the 1¼ kg of Lemon Cucumbers into fine pieces. Separate the pieces and seeds into different bowls. Check the taste of the Cucumber and its seeds separately.

Heat a pan with 4 tsps of Oil and saute 3 tsps of black gram dal and ¼ tsp of fenugreek seeds till they turn golden in color. Add 1 tsp of Mustard seeds and saute till they splutter. Add 13-14 Green chilies and 3 Red Chili, broken. Add a pinch of Asafoetida (optional) and saute. Separate the popu from the oil into a mixie jar. Add 1 tbsp of Tamarind paste, Salt to tast and a pinch of Turmeric and grind them to paste. Add the seeds of cucmber and grind again.

In the remaining oil add 2 tsps of black gram dal and fry till light brown in color. Add them to the chopped Cucumber pieces along with the oil. Add the ground paste to the chopped Cucumber and mix well. Garnish with chopped Coriander Leaves and serve with white rice.

Kommu Senagala Salad (Chickpeas Salad)

Soak 1 cup of Chickpeas over night and pressure cook with 1 tsp of Salt. In the meantime, take ½ cup of very finely diced Red Onion, ½ cup of finely diced Cucumber, ½ cup of finely diced Tomatoes, ½ cup of peeled and finely diced raw Mango, ½ cup of finely chopped Red Bell Pepper, 2-3 tbsp finely chopped Green Chilies, few sprigs of Cilantro, finely chopped 1-2 tbsp of Ginger (optional) in a bowl and mix well. Add the chickpeas to the bowl now and toss well. Add 2 tbsp of Chat Masala, 2 tbsp of Fresh Black Pepper, 1 tbsp of Amchur Powder (Dry Mango Powder), 1 tbsp of Rock Salt and Juice of a Lemon. Toss well and serve.

Kodi Kura (Chicken Curry)

Preparation - Grind a cup of diced Onions coarsely and keep aside. Clean ½ kg of Chicken (with bones), cut into medium sized pieces and keep aside.

Masala Powder - Dry roast 5-6 Dry Red Chillis, 1 tbsp of Coriander Seeds, ¼ tsp of Cumin Seeds, 2 Green Cardamoms, 2" Cinnamon Stick, 4 Cloves, 1 tsp of Fennel Seeds (saunf) and make powder. 

Gravy - Heat 3 tbsps of Oil in a pan and saute 3 Green Cardamoms, 2" Cinnamon Stick, 6 Cloves and a Star Anise. When the aroma emnates, add the coarsely ground onions and fry till they are golden brown. Add 1 tbsp of Ginger Garlic paste, chicken pieces and fry for few more minutes. Add the ground masala powder, Salt to taste and mix well. Cover cook till oil separates, add 2 cups of Water and cook till done. Garnish with chopped Coriander Leaves.

Serve with rice or rotis.

Kesari Bobbattlu

Kesari - In a pan, heat the ½ cup of Ghee and roast few Cashes and Raisins till golden color and keep aside. Add and roast 1 cup of Sooji/Semolina till the aroma rises. Add ½ cup of Sugar, ½ tsp of Cardamom Powder, 2 cups of Water and few drops of Color to it and keep stirring till the sooji is cooked and leaves the corners of the pan. Add the cashews and raisins to the prepared kesari.

Dough - In a bowl, mix 2 cups of Maida/All Purpose Flour, ½ tsp of Salt and enough Water to make soft dough.

Bobbattu - Take a clean plastic sheet and apply oil to it. Make roti size balls from the dough and stuff smaller ball of kesari inside the dough closing the dough ball. Gently press the stuffed dough with your hands on the plastic sheet and flatten it out as much as possible. Then, fry it on a flat pan with enough oil.