Crispy Fried Chicken (CFC)

Ingredients:

Chicken Drumsticks skinless 4
Corn Flakes 2 cups crushed
Plain Flour 1.5 cups

Red chilli powder 2 sp

Eggs 2

Garam masala powder 1/4th tsp

Coriander leaves finely chopped 1 tsp

Oil for deep frying

Salt to taste

For Marinade:
Ginger Garlic paste 1 tsp
Chilli powder 2 tsp
Lemon juice 2 tsp
Garam masala powder 1/2 sp
Turmeric 1/2 sp
Coriander leaves finely chopped 1 tsp
Salt to taste

Method:

1. Clean the drumsticks, make few gashes, mix all the ingredients listed for marinade and add 2 cups water and marinate the chicken drumsticks in this for at least 5-6 hours preferably overnight. This makes the chicken juicy from inside and crispy outside.
2. Now beat the eggs, add salt, chilli powder, garam masala powder, coriander leaves and mix well.
3. Crush the corn flakes with hand or whip in a mixi jar for a second and add it to the flour, add salt, chilli powder.
4. Take the marinated drumstick, dip it in the egg mixture and let it coat nicely into the gashes also and then put it in flour mixture and let the flour coat it nicely. You can dip it again in the egg mixture and then coat again with flour for more crispy texture.
5. Now deep fry these flour coated drumsticks in low-medium flame for around 15 mins turning the sides in between till they are fully cooked.
6. Enjoy the crispy fried chicken as a snack or starter.

French Toast

Ingredients:

Bread slices 4

Eggs 3

Milk 2 tsp

Red chilli powder 1/4th tsp

Black pepper powder 1/4th tsp

Garam Masala powder small pinch

Cumin powder small pinch (optional)

Chopped Coriander leaves 1 tsp

Green chilli 1 finely chopped

Oil

Salt

Method:

1. Mix all the ingredients except bread and whisk well.

2. Now, dip the bread slice in the mixture and let it soak for few seconds and then put it on a heated tawa by drizzling some oil and cook on both sides on medium flame till it gets nicely cooked.

3. Serve hot as breakfast.

Masoor Dal

Ingredients:

Masoor dal 1 small cup

Turmeric powder 1/4th tsp

Onion 1 small finely chopped

Tomato 1 large, finely chopped

Coriander powder 1/2 tsp

Cumin powder 1/2 tsp

Red chilli powder 1 tsp

Green chill 1 slit

Garlic cloves 4 crushed

Ginger crushed 1/2 inch piece 

Salt

Hing small pinch

Oil 1.5 tsp (or 1.5 tsp ghee)

Mustard seeds 1/2 tsp

Cumin Seeds 1/2 tsp

Dry red chillies 2

Curry leaves few

Lemon juice 2 tsp

Coriander leaves chopped for garnish

Method:

1. Pressure cook masoor dal by adding salt and 2 cups water and mash it.

2. Heat oil/ghee in a pan, add mustard seeds, cumin seeds, dry red chillies, hing, curry leaves, crushed ginger, garlic, onions, green chilli and cook till the onions start to get brown.

3. The add the tomatoes and cook till till they get mushy.

4. Now add red chilli powder, coriander powder, cumin powder and cook for 2 mins.

5. Then add the dal, 1 cup water and coom for 5-10 mins in medium flame.

6. Now add the lemon juice, adjust salt, add coriander leaves and serve hot with rice or roti.

Roasted Brussel Sprouts

Ingredients:

Brussel Sprouts 15
Garlic cloves 4 crushed
Black pepper powder 1/2 tsp
Dry roasted sesame seeds 1 tsp
Lemon juice 1 tsp
Salt
Olive oil 1 tsp

Method:

1. Cut brussel sprouts into halves, add crushed garlic, pepper powder, olive oil, salt, mix well and bake in oven for around 15-20 mins till they get light crispy on outside..
2. Take them out, add lemon juice and top it up with roasted sesame seeds and serve as a side dish with toast or even with rice.

Red Jalapeno Pepper Chutney

Ingredients:

Red Jalapenos 2 (or you can use 1 red bell pepper instead)
Onion 1 medium chopped
Urad dal 3 tsp
Cumin seeds 1 tsp
Garlic cloves 4
Dry red chillies 2
Oil 1.5 tsp
Tamarind paste 1 tsp
Mustard seeds /2 tsp
Curry leaves few
Hing small pinch
Salt

Method:

1. Heat 1/2 tsp oil, add cumin seeds, urad dal, red chillies and fry for a min and take them aside.
2. Now add 1/2 tsp oil, garlic, onions and roughly chopped jalapenos and fry till they get light brown colour.
3. Now grind the cumin, urad dal, red chillies first, then add the garlic, onions, jalapenos, tamarind paste, salt and grind into smooth paste by adding little water as required.
4. Add tempering using oil, mustard seeds, hing, curry leaves and serve with dosa or idli.

Spinach Soup (Palak Soup)

Serves 2

Ingredients:

Spinach leaves 2-3 cups packed

Olive oil 1 tsp

Cinnamon stick 1/2 inch piece

Cloves 2

Bay leaf 1

Garlic Cloves 4

Ginger 1/4th inch piece

Onion 1 medium chopped

Black Pepper powder 1 tsp

Butter 2 sp

Milk 1/2 cup

Corn flour 1.5 tsp

Cream 1 tsp (optional)

Salt

Method:

1. Heat olive oil in a pan, add cinnamon, cloves, bay leaf, garlic, ginger and then add onions and cook till onions turn translucent.

2. Now add the spinach and cook till all the water in spinach evaporates spinach is cooked.

3. Cool them, remove cinnamon, clove, bay leaf and grind the remaining ingredients into smooth paste.

4. Add the paste to the same pan, add 2 cups water, salt, black pepper powder and bring it to boil.

5. Now mix corn flour with milk without any lumps and add it to the boiling soup a mix well.

6. Cook for few more mins till the soup comes to the required consistency. Adjust water as required and add cream if using.

7. Pour it into serving bowls, add a cube of butter and serve hot with some bread croutons or with garlic bread.

Ponnaganti Aaku Fry

Ingredients:

Ponnaganti Aaku chopped 4 cups packed
Onion 1 medium chopped
Oil 1.5 tsp
Urad dal 1+1.5 tsp
Chana dal 1.5 tsp
Dry red chillies 2
Dry coconut powder 2 tsp
Mustard Seeds 1 1/2 tsp
Cumin seeds 1/2 tsp
Turmeric powder a small pinch
Red chilli powder 1-2 tsop
Coriander powder 1 tsp
Amchur powder 1 tsp
Salt

Method:

1. Heat 1/2 tsp oil in a pan, add chana dal, 1.5 tsp urad dal, dry red chillies and fry till they turn nice golden colour. Cool them and grind by adding dry coconut powder.
2. Heat the remaining oil in the pan, add mustard, cumin seeds and let them crackle.
3. Now add urad dal and fry for a min and then add onions, salt and cook till the onions turn translucent.
4. Now add the turmeric, ponnaganti leaves and cook till all the water evaporates from the leaves and they look dry.
5. Then add the ground powder, red chilli powder, coriander powder, amchur powder, salt if required and mix well and cook for 2-3 mins.
6. Serve as a side dish for rice or wih roti.

Brinjal Poppy Seed Gravy (Vankaya Gasagasala Curry)

Ingredients:

Brinjal 1/4 kg cubed
Capsicum 1 small cubed (Optional)
Onion 1 small chopped
Garlic cloves 4
Oil 2 tsp
Fenugreek Seeds 1/4th sp
Cumin seeds 1 sp
Poppy seeds 1/4th cup (around 8 tsp)
Coriander powder 1/2 tsp
Red chilli powder 1-2 tsp
Tamarind 1 small lemon size (keep the pulp ready)
Ginger garlic paste 1.5 tsp
Mustard seeds 1/2 tsp
Curry leaves few
Jaggery 1/2 tsp
Salt to taste

Method:

1. Dry roast fenugreek seeds, 1/2 tsp cumin seeds till nice aroma comes and keep them aside.
2. In the same pan, dry roast poppy seeds also and keep them aside.
3. Now add 1/2 tsp oil to the pan and add chopped garlic, onions and fry till the onions start to get slightly brown and then cool all the ingredients.
4. Now add 1/2 tsp ol to the same pan and add brinjals, capsicum and fry till they are nicely browned all over.
5. Now take the fenugreek seeds, cumin seeds, poppy seeds in a mixi jar and grind without adding any water first. Now add the onion, garlic also and grind again by adding water as requiered to make a smooth paste.
6. Now heat the remaining oil in a pan, add mustard seeds, cumin seeds and let them crackle. Then add curry leaves,ginger garlic paste and cook for a min.
7. Now add turmeric, red chilli powder, coriander powder, salt and mix well.
8. Now add the poppy seed paste, 1-2 cup of  water, tamarind pulp, jaggery and let it boil.
9. Then add the brinjals, capsicum and let them cook in medium flame for about 15-20 mins stirring in between.
10. Serve with roti or rice.

Spicy Fish Fry

Ingredients:

Fish pieces 1/2 kg
Ginger 2 inch piece
Onion 1 small
Garlic cloves 8
Curry leaves about 10-12
Red chilli powder 2 sp
Pepper powder 1 sp
Turmeric powder 1/2 sp
Coriander leaves few
Lemon juice 4-5 sp
Salt 
Oil 4 sp

Method:

1. Make a paste of all the above mentioned ingredients except oil and fish.
2. Wash and clean the fish and pat them dry.
3. Now add the masala paste and marinate fish for around 30 mins.
4. Heat oil in a non stick pan, add the fish pieces and fry them for about 5 mins by turning the sides in between.
5. Serve hot with onion and lemon wedges.

Dondakaya Chutney (Ivy Gourd Chutney)

Ingredients:

Dondakayalu (Ivy Gourd) 1 cup chopped as big pieces
Tomatoes 2 medium
Onion 1 medium chopped
Garlic 6
Cumin seeds 1/2 sp
Green chillies 2-3
Tamarind paste 1 sp
Salt
Oil 1.5 sp

Method:

1. Heat oil in a pan, add cumin seeds and after they crackle, add garlic, onions, green chillies and fry till the onions turn little brown, then add the ivy gourd, salt and cook till they are completely cooked.
2. Now add the tomatoes and cook till they get mushy.
3. Cool and grind all the above by adding tamarind paste.
4. Serve with dosa, idli or with rice. (You can also add tempering if you want to, but it tastes good even without that)

Garlicky Egg Roast

Ingredients:

Eggs 4
Garlic cloves 8
Black pepper powder 1/2 sp
Onion 1 small finely chopped
Salt
Oil 1 sp

Method:

1. Boil and peel the eggs and cut them into small pieces.
2. Heat oil in a pan, add crushed garlic, onions and saute till onions get slightly brown.
3. Add the egg, black pepper powder, salt and toss well and cook for 5 mins till the edges of egg pieces start to get slightly brown.
4. Serve with rice as side dish or with roti.

Cabbage Cucumber Salad

Ingredients:

Cabbage Julienne cut 1/4th cup
Cucumber chopped 1/4th cup
Carrot Julienne cut 14th cup or as per taste
Lemon juice 1 sp
Mint crushed 1 sp
Honey 1/2 sp
Salt to taste
Black Pepper powder small pinch

Method:

1. Mix lemon juice, honey, mint, salt, pepper in a mixing bowl.
2. Add the cabbage, cucumber and carrots and toss well.
3. Let it sit for 5-10 mins and serve as a side accomplishment with any meal.

Cheesy Corn Sandwich

Ingredients:

Brown bread 4 slices (You can use white bread too)
Frozen sweet corn 1/2 cup
Onion 1/2 of small one finely chopped
Mint finely chopped 1 sp
Grated Mozarella cheese 2 sp (Add more if you like)
Red chilli powder 1/2 sp
Salt to taste
Butter 1.5 sp

Method:

1. Defrost sweet corn or just wash them in water and drain and take them in a bowl.
2. Add onions, mint, cheese, red chilli powder, salt and mix well.
3. Apply butter on only on outer side of each slice (apply on both sides if you want to, but I try to reduce the fat intake)
4. Add the filling on inner side of a slice and cover it with another slice, and toast it in a toaster on stove top. You can also toast them on tawa by carefully toasting them on both sides. But using toaster will keep the fillings in tact as the sweet corn tends to fall out.
5. Enjoy hot for breakfast or as a snack !!!

Spinach Egg Sandwich (Palak Egg Sandwich)

Ingredients:

Brown bread slices 4
Spinach 2 cups packed
Eggs 2
Oil 1 sp
Cumin seeds 1/2 sp
Garlic cloves 3 crushed
Black pepper powder 1/2 sp
Butter 1.5 sp
Salt to taste

Method:

1. Heat oil in a pan, add cumin seeds and let them crackle, then add crushed garlic and cook for a min.
2. Then add washed and chopped spinach and cook till all the water evaporates and looks dry.
3. Now move the spinach aside in the same pan and add the eggs on the other side and scramble it and cook for 2 mins.
4. Then mix the egg with spinach and add salt, pepper powder and mix well.
5. Now the filling is ready.
6. Spread some butter on one side of each slice and put the filling between 2 slices and toast them on tawa on both sides carefully making sure that the filling wont fall out and the toast becomes nice brown colour and crispy.
7. Cut into triangle shapes and serve as breakfast or as a snack. This is a very healthy and filling breakfast.

Baingan Bharta

Ingredients:

Egg plant 1 big
Onions 2 medium size finely chopped
Tomatoes 2 medium finely chopped
Ginger 1 inch piece
Garlic cloves 6
Green chillies 2
Oil 1.5 sp
Mustard seeds 1/2 sp
Hing small pinch
Turmeric powder a pinch
Garam masal powder 1/2 sp
Coriander leaves chopped 2 sp
Salt to taste

Method:

1. Make few gashes on the skin of egg plant and then apply little oil all over and roast it in microwave for around 4 mins or till it gets cooked. You can also roast it on direct flame or in the conventional oven.
2. After cooling, peel the skin of egg plant and then chop it into small pieces.
3. Heat oil in a pan, add mustard seeds, hing and then add ginger garlic green chilli paste and saute for a min.
4. Now add onions and let them turn translucent and then add turmeric powder.
5. Then add choppe tomatoes and cook till they get mushy and oil starts to separate from the sides.
6. Now add the egg plant, salt, mix well and cook for few mins.
7. Finally add the garam masala powder and garnish with coriander leaves and serve hot with roti or rice.

Brinjal Besan Fry

Ingredients:

Brinjals 250 gms (I took purple thin variety)
Besan 4 sp
Dry Red chillies 2
Cumin seeds 1 sp
Turmeric powder 1/2 sp
Sugar 1/2 sp
Oil 2sp
Garlic cloves 4 crushed
Urad dal 1/2 sp
Mastard seeds 1/2 sp
Cumin Seeds 1/2 sp
Coriander leaves 1 sp chopped
Salt to taste

Method:

1. Take a mixi and grind red chillies, cumin seeds together. Now add the besan, tumeric, sugar, little salt and grind again.
2. Heat oil in a non-stick pan, add mustard seeds, cumin seeds and let them crackle.
3. Now add the urad dal and cook in medium flame till they turn light brown colour.
4. Add crushed garlic and saute for a min and then add the brinjals cut as roundles and cook on high flame for few mins.
5. Now reduce the flame to medium, add salt (remember to add less as the spice powder also has salt in it) and cook till the brinjals are almost cooked.
6. Now add the ground powder, mix well and cook till the powder coats the brinjals. You can also sprinkle few spoons of water which will make the powder stick to the brinjal pieces. Increase heat and cook for few more minutes till you get a nice colour and aroma of besan.
7. Garnish with coriander leaves and serve as a side dish with rice or with roti.

Soya Raw Banana Curry

Ingredients:

Soya chunks 2 cups
Raw banana 4 small
Tomato 2 medium chopped
Onion 1 large finely chopped
Oil 1.5 sp
Cumin seeds 1/2 sp
Garlic cloves 4 crushed
Curry leaves few
Hing small pinch
Green chillies 2 slit
Ginger garlic paste 1 sp
Red chilli powder 1 sp
Coriander Powder 1 sp
Tamarind paste 1 sp
Coriander leaves chopped 2 sp
Green Capsicum 1 small (Optional, just used it for nice colour) cubed
Garam masala powder 1/2 sp
Salt

Method:

1. Boil water in a bowl by adding some salt and then add the soya chunks to the boiling water and let them cook for 2-3 minutes. Drain and keep save this water for later use. I used small size soya chunks. If you are using big ones, chop them into small size after cooling.
2. Boil water in another bowl by adding some salt. Cut the edges of the raw banana and add them to the water and let them boil. You can pierce a knife to check if the bananas are fully cooked. Make sure they are fully cooked and soft as they will taste sticky otherwise. Then take them out, let them cool, then peel the skin and chop them into small cubes.
3. Heat oil in a pan, add mustard seeds, cumin seed, and let them crackle.
4. Add hing, curry leaves, crushed garlic, onions, salt and cook till onions turn translucent.
5. Now add ginger garlic paste, green chillies and cook till raw smell goes.
6. Then add the tomatoes and cook till they turn little mushy and then add capsicum, and soya chunks and cook for 2-3 minutes.
7. Now add red chilli powder, coriander powder and mix well.
8. The add 2 cups water, tamarind paste and let it come to a boil for 3-4 minutes.
9. Now add the raw banana pieces, mix well and cook for 5 more minutes till the banana pieces absorb all the flavours.
10. Finally add garam masala powder, garnish with coriander leaves and serve with roti.

Spinach Raitha

Ingredients:

Yogurt 1 cup
Milk 1/4th cup
Spinach 2 cups packed
Cumin seeds 1/2 sp
Dry red chillies 2
Hing small pinch
Oil 1/2 sp oil
Salt to taste
Pepper powder small pinch or to taste

Method:

1. Wash and clean the spinach and chop them.

2. Heat oil in a pan, add cumin seeds, red chillies, hing and then add spinach, salt and cook till all the water evaporates.

3. Now whisk the yogurt in a bowl, add milk, salt, pepper and the spinach. Mix well and serve with any rice or as a dip.

Spicy Vegetable Khichidi

Serves 3

Ingredients:

Rice 3/4th cup

Split moong dal 3/4th cup

Salt to taste

Turmeric powder a pinch

Oil 1/2 sp

Ghee 1.5 sp

Mustard seeds 1/2 sp

Cumin seeds 1/2 sp

Dry red chilli 2

Hing small pinch

Curry leaves few

Ginger crushed 1.5 sp

Green chillies 2 slit

Tomatoes 2 large chopped

Red chilli powder 1 sp

Mixed vegetables 2 cups (cubed potatoes, carrots, green beans, capsicum, lilva beans pre boiled

Garam masala powder 1/2 sp

Chopped coriander leaves 3 sp

Lemon juice 4 sp

Method:

1. Dry roast moong dal till they turn slight golden colour and then soak them along with washed rice for half an hour in 4.5 cups water.

2. In a pressure cooker, add this soaked rice and dal along with the water, add some salt, turmeric powder, oil and cook for 4-5 whistles or until they get cooked. Open the lid only after all the pressure goes and then mash it with the ladle and keep it aside.

3. Also pre boil the vegetables except capsicum in microwave or on stove by adding little salt and keep them aside.

4. Heat the ghee in a pan, add mustard seeds, cumin seeds and let them crackle.

5. Now add dry red chillies, hing, crushed ginger, little turmeric, curry leaves, green chillies, and tomatoes and cook till tomatoes get mushy. Now add capsicum, coriander leaves and cook for 2 mins.

6. Then add the salt, red chilli powder, garam masala powder, mix well.

7. Now add all the other mixed vegetables, rice dal mixture and 1 cup of water or adjust according to the required consistency, add lemon juice and mix well and let it simmer for 5 more minutes.

8. Serve this hot with any raitha. We had it with Spinach Raitha.

Andhra Fish Pulusu (Andhra Chepala Pulusu)

Ingredients:

Fish fillets 5-6
Onions 2 large finely chopped
Tomatoes 2 medium chopped
Green chillies 2
Ginger garlic paste 2sp
Coriander powder 1.5 sp
Cumin powder 1.5 sp
Kashmiri red chilli powder 2 sp
Turmeric powder 1/2 sp
Curry leaves few
Mustard seeds 1/2 sp
Fenugreek seeds 1/4 sp
Garlic cloves 3
Hing small pinch
Tamarind pulp taken from 1 large lemon sized tamarind using 1 cup warm water)
Salt to taste
Oil 1 sp
Curry leaves few
Coriander leaves for garnish

Method:

1. Heat oil in a pan, add mustard seeds and let them crackle and then add fenugreek seeds, hing, curry leaves, crushed garlic, then add onions and cook till the onions get translucent.
2. Now add turmeric powder, green chillies, ginger garlic paste and cook till the raw smell goes.
3. Then add tomatoes and cook till they get mushy and then add coriander powder, cumin powder, red chilli powder and salt and mix well.
4. Now add the tamarind pulp and add 1-2 cups water as required and let it come to a boil. The pulusu will get less tangy after some time, so remember to add little more tamarind paste than required while cooking.
5. Then add the fish places and cook for about 10mins. Don't stir as the fish pieces may break.
6. Garnish with chopped coriander leaves and serve with rice. This chepala pulusu tastes best if eaten after at least 3-4 hours of cooking as the fish pieces will absorb all the flavors and get delicious.

Gobi Mattar Kheema

Ingredients:

Gobi florets chopped as very small florets or minced 3 cups
Green peas 1/2 cup
Cumin seeds1/2 sp
Mustard seeds 1/2 sp
Curry leaves few
Onions 2 medium chopped
Turmeric powder 1/2 sp
Red chilli powder 1-2 sp
Kasturi methi 2 sp
Amchoor powder 1 sp
Garam masala powder 1/2 sp
Almond powder 3 sp
Milk 1/4th cup
Ginger garlic paste 1 sp
Oil 1.5 sp
Salt to taste
Coriander leaves 2 sp chopped

Method:

1. Boil water in a bowl by adding salt and then add the cauliflower to that water and cook it for 3-4 mins or till the Gobi is only half cooked. 
2. Drain the water from the Gobi using a colander, then put it under running cold water so that the cooking process stops.
3. Soak the almond powder in warm milk before starting the cooking. You can also use around 15 whole almonds soaked in warm water, peal the skin and then make into fine paste by adding milk or water.  Keep this almond milk aside.
4. Heat oil in a pan, add mustard, cumin seeds, curry leaves, onions and cook till the onions get translucent and then add ginger garlic paste, turmeric powder, red chilli powder, little salt as we already added salt while cooking Gobi.
5. Now add the Gobi, frozen green peas ( pre boil the peas if using dried ones) and mix well and cook for 3-4 mins.
6. Then add the almond milk, and cook till the Gobi is fully cooked but still a bit crunchy.
7. Now add the crushed Katsuri methi, Amchoor powder, garam masala powder, and adjust salt if required.
8. Garnish with coriander leaves and serve hot with rotis or phulkas.

Tips:

1. You can also use just almond powder instead of almond milk and it will make a different dry variety.

Spinach Upma (Palak Upma)

Ingredients:

Rawa (Sooji or Semolina grits) 1.5 cup
Spinach leaves 2 cups packed
Papdi Lilva beans (I used frozen) (optional) 1/2 cup
Onion 1 medium chopped
Ginger 1 inch piece 
Curry leaves few
Cashew nuts 10
Chana dal 2 sp
Urad dal 2 sp
Mustard seeds 1/2 sp
Cumin seeds 1/2 sp
Dry Red chilli 1
Hing little pinch
Green chillies 2 slit
Oil 1.5 sp
Ghee 1.5 sp (add more if you want to)
Lime juice 3 sp
Freshly grated coconut 3 sp
Salt to taste

Method:

1. Heat 1/2 sp oil in a pan, add Sooji and roast it till nice aroma comes and make sure there are no lumps and keep it aside.
2. In the same pan, heat remaining oil, ghee and then add mustard seeds, cumin seeds and let them crackle.
3. Now add chana dal, urad dal, cashew nuts in the order and fry till they get golden colour.
4. Then add dry red chilli, hing, ginger finely chopped, curry leaves, onions and cook till onions get translucent. Then add green chillies and fry for a minute.
5. Now add the spinach leaves chopped and cook for 2-3 mins.
6. Now add  Papdi lilva beans (you can pre boil them with little salt if needed) to any other vegetables like green peas, potato, carrot, French beans etc can be added.
7. Then add 3.5 cups of water and bring it to boil and then add salt, lime juice, coconut geared and mix well.
8. Now slowly add the Sooji while mucking continuously to avoid any lumps.
9. Then cook covered for another 10 mins or till it is done.
10. Serve hot with any pickle.

Tomato Soup

Serves 2 persons

Ingredients:

Tomatoes 2 small chopped

Carrot small finger length 

Onions 1/2 small size one chopped or 1 shallot

Butter 1 sp

Bay leaf 1

Biryani powder very small pinch

Garlic cloves 3 chopped 

Pepper corns 1/4th sp

Pepper powder 1/4 th sp

Sugar 1/4th sp

Corn flour 1 sp

Bread slice 1

Fresh cream 1 sp optional

Salt to taste

Method:

1. Heat butter in a pan, add bay leaf, onions, garlic, biryani powder, pepper corns and sauté till onions become translucent.

2. Now add carrots and then add tomatoes, salt, sugar and cook for 5-10 by adding 1 cup water.

3. Now cool it and remove the bay leaf and then grind it to a fine paste.

4. To make bread croutons, cut bread slice into small cubes of 1/2 inch size and put them in microwave oven and heat for around 2 mins till they become nice crispy.

5. Take a colander and pour the ground mixture and strain out the pulpy bits and take the smooth paste to make the soup.

6. Now add 2 cups of water into it and boil in a pan for few mins.

7. Add 1/4th cup of water to corn flour and mix without any lumps and add it to the boiling soup and mix well so that there are no lumps.

8. Adjust salt, add pepper powder and take it to a serving bowl, add bread croutons on top and serve hot.

Creamy Mushroom Soup

Ingredients:

Mushrooms thinly sliced 1 cup
Garlic crushed 1 sp
Butter 1 sp
Onion finely chopped 2 sp
Lemon juice 2 sp
Dry oregano 1 sp
Biryani powder very small pinch
Black pepper powder 1/4th sp
Red chilli flakes 1/4th sp
Maida (All purpose flour) 3 sp
Vegetable stock 2 cups
Olive oil 1 sp
Milk 1/2 cup

Method:

1. Heat butter in a nonstick pan, add the onions and sauté till translucent.
2. Now add the mushrooms and cook till all the water in mushrooms evaporate and they get dry.
3. Then add the garlic, salt, oregano, biryani powder and mix well and cook for a min.
4. Now switch off the flame, add 1 sp lemon juice and mix well and take them into another bowl.
5. Then in the same pan,  heat olive oil, then add 1 sp maida and keep stirring and make sure there are no lumps. When the flour gets light brown colour, add the vegetable stock and let it boil.
6. Take the remaining 2 sp maida in a small bowl, add cool water and mix well without any lumps add this mixture to the boiling vegetable sock and stir well and let it boil.
7. Now add the mushrooms to this boiling soup, add milk, red chilli flakes and add let it boil again for 2 mins.
8. Finally add black pepper powder, 1 sp lemon juice, and adjust salt and spice as required.
9. Serve hot with any bread, pizza or noodles.

10. You can also add chopped baby spinach along with mushroom while sauteeing.

Onion Tomato Uthappam

Ingredients:

Dosa batter 2 cups
Onion 1 small finely chopped
Tomato 1 small finely chopped
Green chilli 1 small finely chopped
Cumin seeds 1/2 sp
Curry leaves finely chopped 1-2 sp
Coriander leaves finely chopped 2 sp
Salt to taste
Oil

Method:

1. Mix all the ingredients except onions and tomatoes.
2. Heat a non- stick pan, spread some oil and then take ladleful of batter and spread.
3. Sprinkle some onions and tomatoes on top and drizzle some oil too.
4. Flip to the other side and cook for a min.
5. Serve hot with any chutney.

Coconut Chutney (Hotel Style)

Ingredients:

Freshly grated Coconut 1 cup
Dalia 1/4th cup
Green chillies 2-3
Ginger 1/2 inch piece
Garlic cloves 3
Salt to taste

For tempering:

Oil 1 sp
Mustard seeds 1/2 sp
Red chillies 2
Curry leaves few

Method:

1. Grind all the ingredients except those mentioned for tempering by adding some water as required.
2. Heat oil in a pan, add mustard seeds and when they crackle, add red chillies and curry leaves and then pour this immediately onto the ground chutney.
3. Serve with idli or dosas.

Tomato Dal

Ingredients:

Toor dal 1 small cup
Tomatoes 4 small chopped
Green Chillies 4 slit
Oil 1.5 sp
Turmeric powder 1/2 sp
Cumin seeds 1 sp
Ghee 1/2 sp (optional)
Mustard seeds 1 sp
Garlic cloves 2+4
Curry leaves few
Onion 1 small chopped
Hing small pinch

Dry Red chillies 3 Lemon juice 2 sp
Salt to taste
Coriander leaves 1/2 cup chopped

Method:

1. Take toor dal in a pressure cooker, wash and add around 4 cups of water, 1/2 sp oil, 4-5 curry leaves, 1/2 sp cumin seeds,  turmeric powder, garlic cloves 2 and pressure cook for 4-5 whistles depending on your cooker and let it rest till all the pressure releases.
2. Heat 1 oil and ghee in a pan, add mustard seeds, cumin seeds and let them crackle, and then add dry red chillies, crushed garlic, curry leaves, hing and onions and fry till the onions turn little brown.
3. Now add the green chillies, fry for a minute and then add the chopped tomatoes, salt and cook till the tomatoes start getting mushy.
4. Now add the cooked dal, mix well and cook for another 5-10 mins. Add some water as required to adjust the consistency.
5. Finally add lemon juice, adjust salt and add lots of chopped coriander leaves and serve hot with steamed rice or with phulkas.

Methi Raw Banana Fry

Ingredients:

Raw banana 3
Methi leaves 1 cup tightly packed
Onion 1 small finely chopped
Green chilli 1-2
Ginger 1/2 inch piece
Garlic cloves 4
Carom seeds (Ajwain) 1/2 sp
Oil 1 sp
Turmeric powder 1/2 sp
Red chilli powder 1 sp
Coriander powder 1/2 sp
Amchoor powder (Dry Mango Powder) 1/2 sp
Salt to taste

Method:

1. Boil raw banana by adding some salt and then peel the skin and chop them into small cubes.
2. Heat oil in a pan, add ajwain and let them crackle and then add the paste made of ginger garlic and green chilli and cook for a minute.
3. Add onions, and cook till they get light brown and then add turmeric powder and mix well.
4. Now add the chopped methi leaves, salt and cook till all the water in methi evaporates and become dry.
5.Then add the raw banana pieces, give it a stir and cook for 2 mins.
6. Now add the red chilli powder, coriander powder and amchoor powder and add little salt if required and mix well.
7. Now add 1/4 cup of water and cook for another 5 mins till all the spices coat the raw banana pieces and the curry looks dry.
8. Serve as a side dish with rice or with rotis.

Pan Cakes

These pan cakes are a great choice for breakfast and they are very easy and quick to make. This recipe makes around 6 pan cakes.

Ingredients:

Plain flour (Maida) 1 small cup
Egg 1
Sugar 2-3 sp as per taste
Milk 1 small cup same as cup taken for flour
Baking powder 1/2 sp
Melted butter 2 sp
Salt a pinch

Method:

1. Beat egg in a bowl and beat it nicely.
2. Then add all the remaining ingredients and mix well and make sure there are no lumps in it. The batter should not be too thick or too thin. It should just coat the back of the ladle when dipped.
3. Heat a non stick pan, add a ladle full of batter and pour in the middle.
4. Do not spread with ladle, but just twist the pan little bit so that the batter spreads evenly. But don't spread too much as they taste better if they are little thick and fluffy.
5. Cook in a slow flame for few seconds as they get too dark colour otherwise.
6. Flip it around and cook for few more seconds.
7. Serve hot with a piece of butter on top and drizzle dome honey around.
8. These pan cakes are so fluffy and absorb the honey and taste delicious.
9. I served it with some almond flakes also on the top which give a nice crunch.
10. You can also use any other dry fruits or even chocolate spread goes well with it.

Dahi Arbi (Taro Root Gravy)

Ingredients:

Arbi (Taro root) 15
Onion 2 small finely chopped
Tomatoes 4 small chopped
Garlic cloves 2 finely chopped
Carom seeds (Ajwain) 1 sp
Ginger garlic paste 1 sp
Turmeric powder 1 sp
Red chilli powder 2-3 sp as per taste
Garm masala powder 1/2 sp
Curry leaves 1 sprig
Green chilli 1
Thick Yogurt (Dahi) 1/2 cup
Fresh Coriander leaves chopped 1/4th cup
Oil 1 sp
Salt to taste

Method:

1. Wash and clean arbi and pressure cook them for 2-2 whistles by adding some salt. Then peel the skin and cut them into roundles.
2. Heat oil in a pan, add ajwain seeds and let them crackle.
3. Now add the garlic, onions, curry leaves, cut green chilli and fry till the onions turn translucent.
4. Then add ginger garlic paste and cook till raw smell goes and then add turmeric powder.
5. Now add the tomatoes and cook till the tomatoes become mushy.
6. Then add the red chilli powder, coriander powder, salt and mix well.
7. Now add the chopped arbi roundles, mix well and cook for 2-3 minutes.
8. Then add the yogurt, mix well and let it cook for another 3-4 minutes.
9. Finally add garam masala powder, chopped coriander leaves, mix well.
10. Serve hot with roti, phulkas or even with hot steamed rice.

Cheesy Garlic Bread

Ingredients:

Bread slices 3

Garlic cloves 3 large

Grated Mozarella Cheese 1.5 sp

Butter 1.5 sp

Green chilli 1

Dried Oregano 3/4th sp

Red chilli flakes 3/4th sp 

Salt to taste

Method:

1. Grind garlic cloves and green chilli into smooth paste.

2. Add the rest of the ingredients except bread to this and mix well and make it into a smooth paste.

3. Pre heat the oven to 200C.

4. Take a bread slice, spread generous amount of this garlic cheese mixture on one side for all the bread slices.

5. Keep the bread slices on a baking tray lined with foil paper by facing the cheese spread side upwards as shown in the pic here.

6. Bake them for around 10 mins.

7. Serve hot for breakfast with some juice or for a meal with any soup.

Jhatpat Paneer Capsicum Sabji

Ingredients:

Paneer 250 gms cubed
Red bell pepper 1 small
Green bell pepper 1 small
Yellow bell pepper 1 small
Onion 1 small diced
Tomatoes deseeded and diced
Ginger 1 inch piece
Garlic cloves 6
Green chillies 2
Red chilli powder 1 sp
Coriander powder 3 sp
Cumin powder 2 sp
Turmeric powder 1/2 sp
Garam masala powder 1/2 sp
Katsuri methi powder crushed 1 sp
Coconut milk 3 sp
Salt to taste
Ghee 1/2 sp
Oil 1 sp

Method:

1. Heat ghee in a pan and fry paneer cubes by adding little salt. Keep the paneer cubes in a bowl of warm water.

2. In the same pan, add oil and heat.

3. Make a paste of ginger, garlic cloves and green chillies and add it to the pan and cook for a min.

4. Now add red chilli powder, coriander powder, cumin powder, turmeric powder, salt and cook for a min.

5. Now add the red, green and yellow peppers and diced onions and cook for 5 mins till the peppers turn little soft.

6. Now add the diced tomatoes and cook for 5 mins.

7. Then add the paneer by draining water, add garam masala powder, crushed Katsuri methi powder, mix well and cook for 2 mins.

8. Now add coconut milk and cook for 2-3 mins and switch off.

9. Serve hot with roti or pulkas.