Poornalu (Channa Dal Fritters with Rice)

Soak a cup of Rice and ½ cup of Urad Dal for about 4 hours. Drain the water and grind to a thick dosa batter like consistency, add Salt to taste and mix well. Set aside. 

Pressure cook 1¼ cup of Chana Dal along with 2½ cup of Water till the dal retains it's shape. Drain any left over water from the dal after it’s cooked. Add 2 cups of Grated Jaggery / Sugar and blend them together till it folds well. Cook till the mixture starts sticking to the pan. Remove from heat and add a pinch of Cardamom Powder, mix and make small balls.

Heat Oil in a wide heavy bottomed vessel for frying. Dip each Channa Dal mixture ball in the dosa batter to coat evenly. Deep-fry it till golden brown.

Rava Dosa - Coconut Chutney

1 cup Rice Flour
1 cup Sooji
½ cup All Purpose Flour
Salt as per taste
1 tsp Cumin Seeds
A pinch of Asafetida
1 tsp crushed Ginger
1 tsp Green Chilli paste
½ cup chopped Onion
3-4 cups Water
Oil

Mix sooji, maida, rice flour, salt, cumin seeds, asafetida, crushed ginger and chilli paste, salt with 3-4 cups of water to make very thin runny batter. Heat griddle and once it is hot sprinkle chopped onion. Now sprinkle the batter with your hand. Drizzle oil on top. Let it get golden brown and crispy on the bottom. Serve hot with spicy coconut chutney.

Cocunut Chutney:
1 cup freshly grated coconut
½ cup fresh Coriander Leaves
3-4 green chillies chopped
Salt as per taste
Sugar ½ tsp
½ tsp Lemon Juice
For tempering:
1 tsp Oil
2 dry Red Chillies
3-4 Curry Leaves
½ tsp Mustard Seeds
a pinch of Asafetida

Grind all ingredients together into a smooth consistency. Heat a tsp of oil, add mustard seeds let them splutter, add red chillies and curry leaves and fry for a few seconds on low heat. Now add a pinch of asafetida and pour the tempering on top of the chutney, mix well and serve.

Capsicum Paneer (Gravy Curry)

Heat ½ tbsp Ghee in a pan; saute a cup of cubed Paneer for 2 minutes till golden brown. Remove them and place in warm  water for 3 minutes, drain and keep aside.

In the same pan; saute a tsp of Ginger Garlic paste for 2 minutes. Add a pinch of Turmeric Powder, a tsp of Coriander Powder, a tsp of Red Chilli Powder, 4-5 slit Green Chillies and mix well. Add 2 diced Green Capsicums and cook till they turn slightly soft for 5-7 minutes. Add and stir a quartered Tomato and cook for 7 minutes with a lid. Add the paneer cubes, toss well and cook for 5 minutes. Add a pinch of Garam Masala Powder, ½ tsp of Kasuri Methi and mix well. Garnish with few fresh Coriander Leaves and serve hot with rotis.

Ven Pongal & Gosthu (Pongal and Mixed Vegetable Gravy)

Pongal - Roast ½ cup of Moong Dal in a pan till golden brown in color. Pressure cook ¾ cup of Rice and the roasted moong dal with a pinch of Turmeric Powder and 3 cups of Water for 5 whistles. Keep the cooker aside and let the pressure in the cooker subside. 
Heat 2 tbsp of Ghee; saute slightly grounded - 20 Peppercorns, 1½ tsp of Cumin Seeds, followed by 1 tbsp of finely chopped Ginger and few Curry Leaves. Add this seasoning to the rice and dal mixture along with Salt to taste and mix well till the consistency is like soft and velvetty pudding. Add hot water if the pongal is too thick. Serve hot with gosthu or chutney.

Gosthu:Spice Mixture - Roast ½ tbsp Coriander Seeds, 1 tbsp Chana Dal, 4 Dried Red Chillies and 1 tsp Gram Flour or Rice Flour (if needed) in a tsp of Oil until aromatic and lightly browned. Cool and grind to a paste. Alternately you can also use 1 tbsp sambar powder.
 
Gosthu - Pressure cook ¼ cup of Moong Dal in ½ cup of Water until soft and keep aside. 
Heat a tsp of Oil in a saucepan, splutter a tsp of Mustard Seeds, saute a finely sliced Onion and a Tomato along with few Curry leaves for about 2 minutes. Add a tbsp of Tamarind Paste, a pinch of Turmeric Powder, a tsp of Jaggery, Salt and 2 cups of 
Water and stir until the tamarind paste is completely dissolved in the water. Add 2 cups of cubed mixed Vegetables (eggplant, carrot, potato, chayote squash, peas, etc) and cook till soft. Add the cooked moong dal, ground spice mixture and mix thoroughly. Bring it to a brisk boil and simmer for about 3 minutes. 

If gosthu is runny, dissolve rice flour or gram flour in ¼ cup of water, add to the gosthu, and boil for additional 2 minutes. This will thicken the gravy. Garnish with cilantro and serve hot with pongal, upma or even idli and dosa.

Besan Laddu

Heat 1 1/2 tbsp of Ghee in a pan. Add and roast 2 tbsp of chopped Cashews until golden brown and remove them. In the same pan, add a cup of Besan and roast for 6-8 minutes on medium heat. Reduce the heat to low, add another 2 1/2 tbsp of Ghee and keep mixing and cook for another 25 minutes. Remove from heat, once it emanates aroma and then add 1/2 cup of powdered Sugar, a tsp of Cardamom Powder and mix well. Make laddus from the mixture once cooled down. 

Palakura Vepudu

2 big bunches fresh Spinach Leaves (washed thoroughly and blanched in hot water for 3 mts)
1 Onion, finely chopped
pinch Turmeric powder
Pinch roasted Methi powder
pinch Cumin powder
½ tsp Coriander powder
½ tsp Ginger Garlic paste
1 tsp Red Chilli powder
Salt to taste
1½ tbsps Olive Oil

For poppu
½ tsp Cumin Seeds
2 Garlic Flakes, crushed
5-6 Curry Leaves

Chop the blanched spinach and keep aside.
Heat olive oil, add the cumin seeds and once they splutter, add the garlic flakes and curry leaves and saute for few secs. Add the onions and saute till transparent, approx 4-5 mts. Add the ginger garlic paste and saute for 4 mts. Add salt, turmeric pwd, roasted methi pwd, coriander pwd, cumin pwd and red chilli pwd and combine well. Add the chopped spinach leaves and saute for 8-10 mts. Turn off heat. Serve hot with rice

Perugu Potlakaya

2-3 cup Snake gourd/potlakaya, de-seeded and chopped into small pieces
2-3 Green Chillies, finely chopped
½ tsp Turmeric Powder
Salt as per taste

Popu:
1 tbsp Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 tsp Urad Dal
4-5 fresh Curry Leaves
Pinch of Asafeotida

Clean potlakaya by scrubbing thoroughly some salt on its skin. Rinse in water. Cut into half and remove its seeds. Chop potlakaya into small pieces. Finely chop green chillies also.
Heat oil in a medium pot. Add first three ingredients under tempering. Fry for a minute or till the blackgram dal turns reddish brown. Add curry leaves and asafeotida/inguva and fry for a minute, then add finely chopped green chillies.
When the chillies are cooked add chopped potlakaya and sauté till all flavours are mixed together. Add turmeric and mix and let it cook by covering a lid on medium heat for 20 mins approx. When all pieces are cooked and curry becomes dry as water gets evaporated. Lightly whip some home-made yogurt, once the curry is cooled down or reaches room temperature, mix in yogurt and your Perugu Potlakaya is ready.

Ulli Garelu & Kobbari Chutney

2 cups Whole Urad Dal
4 small Onions, finely chopped
7 Green Chillies, finely chopped
1 small bunch Coriander Leaves, finely chopped
2 tsp Cumin Seeds
Salt to taste
Oil for deep frying

Soak urad dal in water for about 4-5 hours/overnight.
Drain water completely. Grind dal in a mixer/blender without adding water to tight paste. The batter must be thick that when you make vada's they should not run out of shape. Remove and add salt, jeera, chopped onions, green chillies, coriander leaves and mix well. Heat a deep pan with oil. For making the vada's you can use your hands or a thick polythene sheet. Back at home in India, we use plantain leaves (arati akulu) to make these vada's. Take a small ball of batter on to your left hand, pat into round shape and make a hole in the center. Drop gently into hot oil from the sides. Fry till golden brown turning them both sides. Serve hot with coconut chutney.

Kobbari Chutney:
1 cup Grated Coconut
10 Green Chillies, slit length wise
2 tbsp Urad Dal
1 tbsp Cumin Seeds
1 tbsp Coriander Seeds
2 Garlic Cloves
A small ball of tamarind
2 tsp Oil

Popu:
3 Dried Red Chillies, broken to small pieces
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 tbsp Urad Dal
2 sprigs Curry leaves
1 tsp Oil

Heat 2 tsps of oil in a pan, add urad dal, jeera, dhaniyalu, green chillies and crushed garlic. Fry till golden brown. Remove and allow cooling. Grind the above with coconut, tamarind and salt to taste. Do the popu, by heating 1 tsp of oil in a pan, adding minapappu, mustard sees, jeera, curry leaves, dried red chillies. Add this to ground chutney.

Creamcheese Danish

3 sheets Puff Pastry, defrosted
8 oz Cream Cheese, room temperature
3 oz White Chocolate, melted
3 tbsp Sugar
1 tsp Vanilla Extract
½ cup Jam

Preheat oven to 375F. Line a baking sheet with parchment paper. Gently roll out pastry on a lightly floured surface to smooth out the pastry and remove any folds. Divide pastry into eight squares (or each sheet into quarters) using a pizza cutter or sharp knife.
In a medium mixing bowl, beat together cream cheese, melted white chocolate, sugar and vanilla extract until smooth and fluffy. Place 2 tbsp creamcheese mixture in the center of each pastry square. Make an indentation on the top of each dollop of cream cheese with the tbsp measure. Place 1 tbsp of jam in each indentation. Draw corners of the pastry up towards the center of the danish and pinch together. Press each pastry down lightly. Bake for 20-25 minutes, until pastry is a light golden brown. Puff pastry may spread slightly and the Danish will “open” as the pastry bakes. Makes 9.

Chicken Manchurian

Marinate ¼ kg boneless bite-sized Chicken pieces with ¼ tsp Pepper Powder, 1 Egg White, Salt to taste, 1½ tsp Ginger Garlic Green Chilli paste, ½ tsp Soy Sauce, 1 tbsp All Purpose Flour, 2-3 tbsp Corn Flour and keep aside for an hour to 2 hours.

Heat oil for deep frying and carefully drop the marinated chicken pieces into it. Cook on low medium heat and towards the end of the cooking process increase flame to high and deep fry to a golden brown shade. Drain with a slotted spoon and keep aside.

Heat a stir pan; add 1½ tbsp of Oil and saute ½ tbsp of minced Garlic on high heat for about 30 secs. Add ½ tbsp of minced Ginger and 3-4 Green Chilies and sauté for a few more secs. Add 6-7 tbsp Spring Onion Whites and sauté for 3 minutes on high heat. Reduce to medium heat and add ½ tsp of Red Chili Powder, 2 tsp Soya Sauce, 2 tbsp Tomato Sauce, 1 tbsp Chili Sauce and 2 tsp Vinegar. Stir and cook for 2 minutes before adding 1 tbsp Corn Flour + 5 tbsp Chicken Stock or Water. Cook for a minute and add the deep fried chicken pieces and cook for 4 minutes. Garnish with 3 tbsp of Spring Onion greens and serve hot.

Tomato Rice 2

Cook 2 cups of Rice in 4 cups of Water along with a tsp of Oil and keep aside. Blanch 4 Tomatoes, remove skin and puree after cooling. Keep aside. Dry roast 4 dry Red Chillies, a tbsp of Coriander Seeds, a tbsp of Channa Dal, ½ tbsp of Urad Dal, Large pinch of Fenugreek Seeds and make coarse powder. 

Heat a tbsp of Oil in a pan, spluter ½ tsp of Mustard Seeds, few Curry Leaves, a pinch of Asafoetida and a pinch of Turmeric Powder. Add and saute 2 medium sliced Onions, 4-5 slit Green Chilies for 6-8 minutes. Now add the pureed tomato paste, Salt to taste and combine well. Reduce heat and add the cooked rice, masala powder, 2 tbsp of Roasted Peanuts and combine well. Remove from heat once completely incorporated and garnish with chopped Coriander Leaves. Serve hot with raita. 

Potato Kofta Curry

For Kofta:
½ Cabbage, finely chopped/grated
1 big Potato, boiled & smashed
2 tbsp Besan
1 tsp Red Chili Powder
Salt and Oil as required

For Gravy:
½ cup Curd
1 Onion, finely chopped
1 Tomato, finely chopped or pureed
1 tsp Cumin seeds
1 tsp Coriander powder
2 tsps Red Chili Powder
Garam masala (optional)
Salt and Oil as required

Boil the grated cabbage in water. Add little salt and water should be just enough till it covers the cabbage. Remove from heat once the cabbage is soft, this will take appx. 5-7 minutes. Filter the cabbage using a colander and transfer the cabbage to a muslin cloth. Squeeze out to remove the excess water.
In a bowl, add the cabbage, potato, salt and chilly powder and mix well. Sprinkle the besan little at a time and mix well. You can make round koftas and place it on a plate.
Heat oil in a kadhai, and fry the koftas till they turn brown. Place the koftas in a tissue paper to soak excess oil.
In a pan, add little oil and the cumin seeds. Saute for a minute and add the onions. Once the onions turn brown, add tomatoes and saute for 2 minutes. Add chilly powder, coriander powder, garam masala (optional) and saute till the raw smell goes. Pour 2 cups water and let it boil.
Beat the curd and pour it when the water is boiling. Stir well for a minute. Add the koftas and let the curry simmer for few minutes. Remove from heat once the koftas are soaked well in the curry. Serve hot with roti, puri or naan.

Banana Cake

Prepare a 8x8 cake pan with parchment paper and preheat the oven to 350F.

Bring 1/2 cup of Butter to the room temperature in a bowl. To it, add a cup of Sugar and whisk until fluffy. Add 2 tsp of Vanilla Essence, 2 Eggs and beat until creamy. Add 2 1/2 cups of Wheat / All Purpose Flour, 2 1/2 tsp of Baking Powder, 1/2 tsp of Salt and mix gently. Add 160 ml of Milk and a cup of mashed Banana in batches. Do not over mix. 

Pour the batter into the prepared pan and knock it gently against the counter to release air bubbles. Bake for 28 minutes and do the toothpick test. Remove from the oven and allow to cool for 10 minutes.

Serve warm or at room temperature.

Bendakaya Sambar

½ cup Toor Dal
½ tsp Turmeric
¼ cup chopped Tomato
a small walnut-sized knob of tamarind
2 tbsp fresh or dry dessicated Coconut
1 tbsp Coriander Seeds
3 dry Red Chillies
½ tsp Fenugreek Seeds
10-12 Okra / Bendakaya, chopped
1 sliced Shallot or 2 tbsp Red Onion
2 Green Chillies
½ tsp Asafoetida
12-15 curry leaves
3 tbsp chopped coriander leaves
1 tsp jaggery or sugar
½ tsp brown mustard seeds
2 tsp Oil
Salt to taste

Pressure cook the toor dal with 1½ cups of water, tomato and the turmeric until soft - 2 or 3 whistles.
Add ¼ cup of water to the tamarind and microwave for 30 seconds. Let it sit for a few minutes, and extract the pulp.
Toast the coconut in a pan until it begins to turn golden, keep it aside. Then toast the red chillies and half the fenugreek seeds for a few seconds, and separately toast the coriander seeds until they turn just a little darker.
In 1 tsp. of oil, fry half the curry leaves, the green chillies and the shallot until the shallot turns a little translucent.
Grind the dry roasted ingredients and the shallot mixture with about 2 tbsp water to form a smooth paste.
Heat the remaining 1 tsp oil; add the remaining fenugreek seeds and the mustard seeds. When the mustard begins to pop, add asafoetida and the remaining curry leaves, stir for a few seconds, then add the okra and cook it until it is half-done.
Add the tamarind pulp, salt and the ground paste, cook for a couple of minutes until the tamarind loses its raw smell.
Add the cooked dal, bring it to a boil, adjust the level of salt, and check if the okra is cooked. Add the jaggery if you wish. Take if off the heat, garnish with chopped coriander, and serve with rice or idlis.

Bangalore Iyengar Toast

Gravy - Heat 2 tsp of Oil in a pan, crackle ¼ tsp of Cumin Seeds. Add a finely chopped medium Onion, finely chopped 3 Green chillies and fry until they are translucent. Add a finely chopped Tomato, a finely chopped Capsicum and fry for 2 minutes until they are slightly done. Add a medium grated Carrot, ½ tsp of Red Chili Powder, ½ tsp of Chat Masala, a pinch of Sugar, Salt to taste, mix well and cook for a minute. Add 2-3 tbsp of Chopped Coriander Leaves, 2 tsp of Tomato Ketchup and mix well. Remove from heat and keep aside.

Toast - Heat a tawa, apply Butter and toast 2 Bread Slices on one side. turn them over, apply the Gravy on the toasted sideand level it with a spoon. Apply butter to the tawa again and toast the other side until golden brown and crisp. Repeat the same process for the 6 more Bread Slices.

Serve hot with Tomato Ketchup (optional).

Vegetable Fried Rice

Rice - Cook 1½ cups of Rice and keep aside to cool.

Veggies - Take a cup of finely chopped Carrots, Cabbage, Beans and Peas in a bowl and par-boil for 2 minutes. Drain and keep aside.

Fried Rice - Heat 1½ tbsp of Sesame / Peanut Oil in a large wok till piping hot, add finely chopped whites of 2 Spring Onion, finely chopped 2 Garlic cloves and stir fry for 1 minute on high. Add the par-boiled veggies, ½ of Chopped Capsicum and toss them on high heat for 3-4 minutes. Add Salt and Black Pepper Powder as neeeded, combine and cook on high for a minute. Add Cooked Cold Rice, combine well on medium high for a minute. Combine again, spread out and leave on medium high for another minute. Add ¾ tbsp of Vinegar and toss all the contents on high heat for 30 seconds. Remove from heat, garnish with finely chopped Spring Onion Greens and serve hot along with Chilli Paneer or any other curry.

Eggless Banana Crumb Muffins

3 very ripe large bananas, mashed
1 cup all purpose flour
½ cup whole-wheat flour
1/3 cup unsalted butter, melted
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ tsp cinnamon powder
½ cup brown sugar
¼ cup white sugar
2 tbsp yogurt
1 tsp vanilla essence
½ cup chocolate chips (optional)

For crumb:
1½ tbsp brown sugar
1 tbsp all purpose flour
½ tbsp butter

Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle of the oven.

In a large bowl combine the flours, sugars, baking powd, baking soda, cinnamon pwd, salt and chocolate chips. Use a whisk to combine. Set aside.
In another bowl combine the mashed bananas, yogurt, butter and vanilla. With a wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter is thick. Do not over mix the batter.

Prepare crumb by combining together the brown sugar, flour and butter. Keep aside.

Spoon the batter into the prepared muffin liners half way through and sprinkle some crumble on top of each muffin. Bake for about 22-25 minutes or until a toothpick inserted in the center comes out clean.
Place on a wire rack to cool and remove muffins from pan. Serve warm or at room temperature. Makes 12.

Vegetable Akki Roti & Coconut Dalia Chutney

2½ cups Rice Flour
1 medium Onion, finely chopped
1 Carrot, grated
1 Cucumber, grated (deseed if seeds are large)
2 Green Chillis, finely chopped
Coriander Leaves, roughly chopped
1 tsp Cumin Seeds
½ cup Yogurt
2 tbsp Oil
Salt as per taste
1 cup of Water, accordingly

Combine rice flour and chopped and grated veggies, add cumin seeds, salt, yogurt and mix well. Add water to it slowly and keep on mixing till you get a thick consistency like uttappam batter.
How to prepare the rotis on pan: Take a light weight non-stick pan, pour some oil, I use canola oil spray, pick handful of the batter and spread it with your hand on the pan and then lit the stove. Remember the pan should be cold and greased when you pour the batter into it. You may brush some oil on the top side and then turn around. It will take around 2-4 mins to cook on each side of the roti.
For the next roti, run the bottom side of the pan in cold tap water, so that the temperature is reduced and repeat the same procedure. Serve hot with any Indian pickle or chutney of your choice like Coconut-Dalia chutney. Makes 8-10 rotis.

Coconut Dalia Chutney:
1 cup Coconut, freshly grated or frozen thawed
¼ cup Roasted Chana Dal
3 - 4 Green Chillies
½ tsp Cumin Seeds
3 - 4 Curry Leaves
½ – ¾ cup Water
Salt as per taste

For Popu:
1 tsp Mustard Seeds
1 tsp Urad dal
2 Red Chillies
A pinch of Hing
1 tsp of Oil

Grind together all the ingredients with out adding water first. Add ¼ cup water at a time and grind it to smooth paste.
For tempering heat a tsp of oil, add mustard seeds let them splutter, add Urad dal, add red chillies and curry leaves and fry for a few seconds on low heat. Lastly add a pinch of hing/ asaefotida and pour the popu on top of the chutney, mix and serve.

Vankaya Palu Posina Kura (Eggplant in Milk Gravy)

Egg plants / Brinjals - Wash, pat dry and chop 1 big green Binjal or 10 – 12 Purple Brinjals into small cubes and place in salted water for 10 mts.

Curry - Heat 1 tbsp of Oil in a pan, add 1 tsp of Cumin Seeds and let them splutter. Add 3-4 crushed Garlic cloves, finely minced 1" Ginger, Few Curry Leaves, 2 slit Green Chillies and fry for a few seconds. Add a finely chopped Onion and saute till transparent. Add the chopped Brinjals and saute them for few minutes. Add 1 tsp of Red Chilli Powder, Pinch of Turmeric Powder, 1 tsp of Coriander Powder and combine. Add Salt to tast and continue to cook for another 3-4 minutes. Cover cook till the brinjals are almost cooked. Add 1 cup of Milk, stirring till well combined and cook till the desired consistency is reached for 7-8 minutes. Remove from heat, garnish with chopped Coriander Leaves and serve with steamed rice or rotis.

Murgh Mussallam

Marinade - Marinate a kg of washed and diced Chicken with 1¼ tsp of Ginger Garlic Paste, 1 tsp of Green Chili paste, ¾ cup of Yogurt, ½ tsp of Red Chili powder, ¼ tsp of Turmeric Powder in a bowl for at least ½ hour or overnight. 
Masala - Dry roast ½ tsp of Peppercorns, ½ tsp of Cumin seeds, 1½ tsp of Coriander Seeds, 1” Cinnamon, 4 Cloves, 2 Cardamoms for 3 minutes and keep aside.

Heat a tbsp of Oil in a pan; add and saute 4 cloves of Garlic and 2 large sliced Onions for 6-7 minutes till they turn brown. Remove and keep aside to cool. Make a fine paste of the sautéed onions, garlic and dry roasted ingredients, by adding a little water (approx 4-5 tbsp) and keep aside.Chicken - Heat a tbsp of Oil in a pan; add the chicken pieces only and roast them for 6-7 minutes till they are lightly browned. Remove and keep aside.

Curry - Heat a tbsp of Oil in a pan; add and saute the ground paste for 3 minutes, adding Salt and a tsp of Red Chilli Powder. Add and combine puree from 2 large Tomatoes; cook for 4 minutes. Add the roasted chicken pieces, marinade, almond paste (Soak 10 Almonds in warm water and make smooth paste) and ½ cup of Water; combine well. Cook on low heat till the chicken turn’s soft with a thick gravy. Remove from heat and garnish with fresh Coriander Leaves. Serve hot with white rice, biryani or rotis.