Sambar

3 or 4 Drum Sticks cut into long pieces
a Fistfull of sambar onions
Any desired vegetable cut into slightly big pieces (brinjal, okra, beetroot, carrot, tomato)
2-3 Green Chillies
½ cup Toor Dal
A small lemon size tamarind
2 tsp Udipi Sambhar powder (see recipe below)
1 tsp Jaggery (or more to suit your taste)
½ tsp Turmeric Powder
Small Bunch of Coriander Leaves, finely chopped
1 tbsp Oil
Salt to taste
¼ cup Fresh Coconut scraped or dessicated coconut

For Sambar Powder:
1 tbsp Urad Dal
½ tbsp Channa Dal
2 tsp Cumin Seeds
1 tbsp Coriander Seeds
½ tsp Fenugreek Seeds
4-6 Dry Red Chilli

Tempering:
1 tsp Mustard Seeds
1 Dry Red Chilli
¼ tsp Asafoetida
Few Curry Leaves
1 tbsp Oil

Wash and pressure cook the toor dal and mash it. Soak tamarind in water for some time and extract the pulp. Peel sambhar onions. Heat some oil in a pan and add slit green chillies onions and turmeric powder. Saute on medium flame for about 3 minutes till the onions turn glossy and translucent. Microwave vegetables till they are cooked or pressure cook them and then add to the above. Pour the tamarind extract and let it boil for a while on medium heat. Add the salt and then jaggery. Allow cooking for few more minutes.
Meanwhile, heat the pan and dry roast all the ingredients for the sambhar powder, initially only the dry ingredients and later adding the coconut. Allow them to turn golden brown. Cool and grind to a smooth paste by adding very little water at time. Keep aside. When the tamarind pulp has boiled enough, add the cooked dhal to it. Then add the ground sambhar paste. Simmer on medium heat adding some water if required. Heat oil in a pan and add the mustard seeds first, when they crackle add the red chilli and then the curry leaves. Once the curry leaves shine, take off the fire and add the tempering to the sambhar. Add chopped coriander leaves keep sambhar covered.

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.

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.