BADAM KA SHARBAT

Ingredients:

 
 *1/2 kg almond (badam)
 *2 kg sugar
 *1 kg water
 *1 tsp saffron (kesar)
 *1 tsp green cardamom powder (hari elaichi)
 *1/2 tsp potassium meta bi sulphate

How to make badam ka sharbat :

•Soak badam in water for 8-10 hours.
•Peel the outer covering.
•Boil sugar, water, kesar and elaichi powder in it.
•Boil it to one sugar syrup strand.
•Let it cool, then add some syrup to badam and grind it to a fine paste.
•Add syrup and potassium meta bi sulphate to the above.
•Fill it in a bottle.

PANASAPATTU CURRY

Ingredients:

 

 *1 small raw jackfruit
 *1 tblsp oil
 *1 1/2 tblsp tamarind pulp
 *3 green chilies, chopped
 *1 tsp turmeric powder
 *Salt to taste
 *1 tsp chana dal
 *1 tsp urad dal
 *1 tsp mustard seeds
 *2 whole dry red chilies
 *2 tsp coarsely ground ground nuts
 *A small bunch of curry leaves
 *4 cups water

How to make panasapattu curry:

•Peel and cut the jackfruit into small cubes by rubbing oil in your hands.
•Now add turmeric in water and boil the jackfruit for around fifteen minutes till it is tender.
•In a pan heat the oil and add the green chilies, chana dal, urad dal, mustard seeds whole red chilies, ground nuts and curry leaves.
•Once they start spluttering, add tamarind paste and a little water.
•Now add the boiled jackfruit and mix well.
•Serve hot with steaming rice.

NUVVULA PODI

Ingredients:

 

 *1  white sesame seeds
 *6 whole dry red chilies, crushed
 *Salt to taste.

How to make nuvvula podi:

•Heat a heavy bottom pan and dry roast the sesame seeds.
•After a while put in the red chilies and rast them also.
•Take off heat and let cool.
•Grind both the things together and mix salt and store.

MAMIDIKAYA PULIHORA

Ingredients:

 

 *2 raw mangoes
 *4 c cooked rice
 *1 tblsp chana dal
 *1 tblsp urad dal
 *1 ts mustard seeds (rai dana)
 *2 whole red chilies (sabut lal mirch)
 *A bunch of curry leaves
 *1 tsp turmeric (haldi powder)

How to make mamidikaya pulihora:

•Peel, grate or chop the raw mango and mix well with the rice.
•Heat oil in a pan and add the lentils, mustard seeds, whole red chilies, curry leaves and turmeric powder.
•Add the rice to this and mix well.
•Add salt suiting to your taste and serve hot.

KOTTIMEERA PACHADI

Ingredients:

 

 *1  Bengal gram dal
 *1 c kali urad dal
 *4-5 whole red chilies (sabut lal mirch)
 *5-6 black peppercorns (sabut kali mirch)
 *5 cloves of garlic
 *Salt to taste

 

How to make vadiyalu:

 

•Soak both the pulses in hot water for around two hours.
•Now grind them along with rest of the ingredients into a paste and add salt.
•Make small rounds on a clean cloth under sharp sun light and let completely dry.
•Store and deep fry for serving.

ALOO BONDA

Ingredients:

 

* 2Large Boiled, Mashed Aloo (Potatoes)
* 1-2 Green Chilies (chopped)
* 1tbsp Coriander leaves (finely chopped)
* 1cup gram flour
* Salt to taste
* Red chili powder to taste

 


How to make aloo bonda:
•Add salt, chili powder, garam masala, coriander, and green chilies to the mashed aloo (potatoes) and mix well.
•In a bowl take a cup of gram flour; add turmeric powder, little salt and chili powder to it. Add little water bit by bit and mixing with hand make a batter (neither too thick nor too lose).
•Make small balls of aloo (potato) mixture.
•Dip each ball in the batter and deep fry them till golden. brown
•Serve aloo bonda hot with chutney.
 

MOONG DAL VADA

Ingredients:

*300 gms Moong Dal
*25 gms Chopped Coriander
*5 gms Cumin Seeds
*1 Star anise
*8 - 9 Green Chillies chopped
*50 gms Onions
*Salt to taste
*Oil to fry


How to make moong dal vada :
*Soak the moong dal in water for a couple of hours.
*Grind it properly to form a smooth paste.
*Blend it with chopped onions, chillies, corainder and cumin seed.
*Check the salt seasoning and deep fry till golden in color.

ALOO CHAAT

Ingredients:


*3 Aloo (potatoes), peeled
*1/2 tsp red chilli powder
*1 tsp roasted cumin powder
*1 tsp chaat masala
*Tamarind Chutney
*Mint Chutney
*Chopped Coriander Leaves

Preparation:
*Dice aloo (potatoes) into a fairly large dice - 3/4 to 1 inch cubes.
*Heat oil in a wok and deep fry potatoes, till golden brown and cooked through. Drain on paper.
*In a bowl, place the fried potatoes and toss with red chilli powder, cumin powder, chaat masala.
*Add mint chutney, tamarind chutney according to taste and toss to coat evenly.
*Serve, with toothpicks, in individual bowls, garnished with coriander leaves.
*You can also additionally garnish the special indian aloo chaat with chopped onion, tomato julienne or pomegranate

VEGETABLE PAKORA

Ingredients:


*1 cup Chickpea Flour (Besan)
*2 tsp Oil
*1 tsp Ground Cumin
*1 1/2 tsp Salt
*1 -2 Chopped Green *Chillies (Jalapeno)
*1/2 cup Water
*1 Potato
*1 small Cauliflower
*2 Cabbage
*5 leaves Spinach sliced
*1 1/2 cup Sliced Onion


How to make vegetable pakora:
*Boil the potato until just tender, peel and chop finely.
*Finely chop cauliflower and onion. Shred the cabbage and spinach.
*Mix first set of ingredients well. Beat in a blender for 4-5 minutes to incorporate air  (this will make the batter fluffier).
*Let batter rest 1/2 hour in a warm place
*Add the vegetables and mix in evenly.
*Deep fry in oil that is heated to 375°.
*Drain pakoda on paper towels and serve immediately.
*Serve vegetable pakora with coriander or mint chutney or tomato ketchup

BAIGAN PAKORA RECIPE

   Ingredients:

1 medium size baingan (Brinjal) 4 tbsp gram flour (besan) 1 tbsp rice flour (chawal ka atta) 1 tsp red chili powder 1/4 tsp coriander powder 1/4 garam masala powder Salt to taste Oil to deep fry 1/4 tsp chat masala

　

How to make brinjal pakoda:
Take a mixing bowl, add gram flour, garam masala powder, rice flour, red chili powder, coriander powder, and salt. Mix all the ingredients well and with the help of little water to make a thick batter.
Wash the baigan and cut them into thin round pieces of about 1/4 inch thickness. If there is time to serve keep these cut baingan dipped in water.
Sprinkle and apply salt, chili powder and chaat masala on both the sides.
Put two slices of the brinjal into the batter at a time. Slices should be well coated with the batter on both sides.
Drop gently into the hot oil and fry till the pakoras begin to turn golden around the edges.
Take them out on a kitchen towel and serve hot with mint coriander chutney.

COCONUT CUSTARD HALWA

Ingredients:


*2 cups Coconut milk
*2 tblsp Vanilla Custard Powder
*2 tblsp Strawbery Custard Powder
*1 cup Sugar
*2 tblsp Ghee
*Almond and Pista


Preparation:
*Take a bowl and add 1 cup of coconut milk and and vanilla custard powder to it and stir continuosly so that no lumps are there
*Take a pan and heat it, add the mixture to it.
*Stir it till the mixture is thick and then add 1 tbsp of ghee to it and add the almonds and pista to it
*Take a decorative plate add the content in to it and freeze it for 15 min.
*Now take another bowl and add 1 cup of coconut milk and strawbery custard powder and stir it continously
*Take a frying pan and heat it.
*Add the mixture into it and stir continously till the content is thick Add 1 tbsp of ghee and almond and pista to it
*Take out the vanilla mixture kept in the freezer.
*Add the strawbery mixture above the vanilla mixture and decorate it with almond and pista over it
*Freeze the mixture and after half an hour cut it into square pieces

COCONUT CAKE

Ingredients:


*6 oz. flour
*3 oz. butter
*4 oz. castor sugar
*a little milk
*2 small eggs
*3 oz. desiccated coconut
*1 small tspful baking powder



How to make coconut cake:
*Cream the butter and sugar, and add the beaten eggs gradually.
*Then add the flour, baking powder and the coconut and, lastly, a little milk.
*Put the mixture into a prepared cake tin and bake in a moderate oven for about 1 1/4 *hours.

COCONUT CHUTNEY

Ingredients:


*1 fresh coconut (grated)
*3 fresh green chilies or as per taste
*2 tbsp cilantro or coriander leaves (chopped)
*1 tbsp lemon or lime juice
*1 tbsp split peas (roasted)
*3/4 cup plain yogurt
*Salt To Taste

Hoe to make coconut coriander chutney :
*Grind coarsely all the ingredients in a blender and serve.

COCONUT PODI

Ingredients:


*1 1/2 cups coconut (narial) (scraped)
*1 cup red chillies whole
*2 tblsp mustard seeds (raai)
*1/4 cup black gram split (urad dal)
*salt (namak) to taste
*1/2 tsp asafoetida
*8 tblsp oil (tel)



How to make coconut podi:
*Heat 4 tablespoons of oil and fry the coconut to a reddish brown color and cool.
*Heat the remaining oil and fry the dal, chillies and mustard seeds separately, remove and cool.
*Mix all the ingredients and grind to a coarse powder. Store in a dry airtight bottle.

COCONUT RICE

Ingredients:


*400 gms biryani rice
*120 gms coconut
*40 ml ghee
*25 gms black gram dhal
*25 gms broken pieces of nuts
*6 gms dry chillies
*2 gms curry leaves
*2.5 gms asafoetida powder
*20 gms (minced) coriander leaves
*Salt to taste

How to make coconut rice:
*Boil rice and keep aside.
*Fry coconut evenly to a golden colour on a slow fire.
*Heat 3 dessertspoon of ghee. Fry the cashewnuts and remove.
*Fry the broken pieces of dry chillies, black gram dhal, and curry leaves well.
*Mix rice, coconut, nuts, 1 teaspoon of ghee and salt.
*Serve hot garnished with coriander leaves.

SWEET MIXED VEGETABLE PICKLE

Ingredients:


*2 1/2 kgs Cauliflower (Phool gobi), Carrots (Gajar) and *Turnips (Shalgam) (after peeling)
*200 grams Sugar (Cheeni)
*100 grams Salt (Namak)
*30 grams ground spices
*20 grams Red chili pepper (Lal Mirchi)
*60 grams mustard powder
*30 grams Ginger (Adrak)
*15 grams Garlic (Lasun)
*1 teaspoon glacial acetic acid (6 grams)
*1/2 litre Mustard Oil (Sarson Ka Tel)


How to make sweet mixed vegetable pickle:
*Wash, peel and cut the vegetables (carrots into long slices, cauliflower into medium *pieces, round medium slices of turnip).
*Blanch the vegetables in hot water for 10 to 15 minutes: then drain.
*Grind ginger and garlic to a fine paste and fry in 1 cup of hot oil till golden brown.
*Remove from the fire, add all the spices and mix well.
*Prepare the sugar syrup of (in half or less than that amount of water than the sugar)  one  to two-thread consistency.
 *Mix glacial acetic acid and syrup into fried garlic and ginger mixed with spices.
*Cook for 5 minutes.
*Add all the vegetables, cook till it leaves its oil.
*Cool, put in a jar and keep it for 10 days before using.
*This pickle can be kept for up to one year.

SPICY ONION PICKLE

Ingredients:

*1/2 Kg button Onions (Pyaj) (very small onions)
*2 cups white Vinegar (Sirka)
*1” Cinnamon (Dalchini)
*4 Cloves (Lavang)
*16 Peppercorns
*16 green chillies, slit in the middle
*1/3 cup Salt (Namak)

How to make spicy onion pickle:
*Peel the onions, rub salt on them and keep for one day.
*Drain the salt water.
*Boil the vinegar with spices and in it cook onions and green chilli to boiling.
*Cool and put in ajar; cork it tightly.
*Keep for 4 days before using.

Indian Cabbage Salad

Ingredients:
 

*2-3 cups of shredded cabbage
*2 cups of carrots (shredded)
*1-2 tomatoes (diced)
*1/2 cup roasted peanuts (coarsely grounded)
*2 tsp of freshly squeezed lemon.
*Handful of cilantro or coriander leaves
*salt to taste

How to make indian cabbage salad:
*Take a salad bowl and mix the cabbage,tomatoes,carrots and peanuts.
*Now add cilantro/coriander leaves,salt and lemon juice. Mix well.
*Serve as an accompaniment.

SPRING ROLL

Ingredients:
Cover :
*250 gms. All purpose flour (Maida)
*1 Egg
*Little Salt
*Water to make batter
Filling :
*2- 3 Carrots Grated)
*1 cup leeks shredded and well washed (white section only)(optional)
*1/2 tsp Ginger Minced)
*1/2 tsp Garlic Minced)
*100 gms Cabbage Shredded)
*50gms Mushrooms Chopped)
*75 gms Sprouted Beans
*3 Green Chilies Chopped)
*Salt to taste
*2 tbsp Soya Sauce
*1/2 tbsp White Pepper Powder

How to make spring roll:
*Sift the flour and add salt, egg and water and make a smooth batter.
*Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan.
*Cook both sides of the pancake till golden. Repeat the same till whole batter is utilized.
*To make the filling heat 2-3 tbsp oil in a wok, add ginger ,garlic and mushrooms, stir fry for 10-15 seconds.
*Add leeks (if available) and stir fry for about 1 minute, then add carrots, cabbage and cook tossing the vegetables until they are crisp-tender.
*Add the bean sprouts, salt, pepper and soya sauce, cook stirring for 2 minutes. Set aside the filling to cool.
*To make the spring rolls place 2-3 tbsp. of the filling in the center of each pancake.
*Fold in the sides and form a tight roll, sealing the edge with a little flour and water paste.
*Deep fry in hot oil until golden.

KOBHI ZUNKA

Ingredients:
 
*2 small heads finely shredded Cabbage (Patta Gobi)
*6 tblsp Gram Flour (Besan)
*1 tsp Black Mustard seeds (Rai/Sarson)
*Few Curry Leaves (Kari Patta)
*1 tsp Turmeric Powder (Haldi)
*1 tsp Cayenne Powder
*1 tsp Coriander Powder (Dhania Powder)
*A pinch of Asafoetida (Hing)
*To taste Salt (Namak)
*1 tsp Cumin Seed (Jeera)
*4 tblsp Oil

How to make kobhi zunka:
*Heat a heavy bottom pan and gram flour, roast it constantly stirring to avoid lumps formation, on a moderate heat.
*As soon as the smell and color changes, remove it from the heat.
*Heat oil in another pan and add mustard seeds, allow them to pop.
*Add cumin seeds, asafoetida and curry leaves.
*Saute for a minute.
*Add cabbage, turmeric, coriander, cayenne powders and salt, mix well.
*Lower the heat and add little water.
*Cook until cabbage is done but crisp.
*Increase the heat and dry the liquid and add the roasted gram flour, stir well.
*It will absorb the liquid and oil to form clumps.
*Break off the clumps to cook them.
*When the flour is cooked remove from the heat.

CABBAGE RAITA

Ingredients:
 

*2 cups yogurt (dahi)
*a few cabbage leaves
*1 tsp cumin powder (jeera) roasted
*2 green chillies
*1" ginger (adrak)
*1 tsp sugar (cheeni)
*a few coriander leaves
*1/2 tsp red chilli (lal mirch) powder
*salt (namak) to taste


How to make cabbage raita:

*Wash the cabbage leaves and chop them finely.
*Wash and grind the green chillies.
*Peel and grind the ginger.
*Clean, wash and cut the coriander leaves.
*Mix all the above ingredients with the yogurt.

CABBAGE APPLE DELIGHT

Ingredients:

*1 sliced Red Cabbage (if not available then normal cabbage)
*2 meduim sized sliced Apple (Sabe)
*1 meduim sized chopped Onion (Pyaj)
*1/2 cup Vinegar
*4 Pepper corns (Kalimirchi)
*1/2 " Cinnamon (Tuj/Dalchini)
*2 Cloves (Lavang)
*1 tsp Oil
*1 tblsp Fine Wheat Flour (Maida)
*1/2 Litre Water
*Lemon Juice to taste
*Salt to taste
*Artificial Sweetner to taste


How to make cabbage apple delight:

*Heat oil in a teflon-coated pan.
*Saute onion for a little while.
*Add apples and cook for a few minutes.
*Add sweet-n-low, cloves, peppercorns, cinnamon, vinegar, salt, lemon juice and water and bring to a boil.
*Add chopped cabbage, cover and cook on a low flame.
*When it's done, just before serving, add flour, stirring continuosly to avoid lumps.

Cabbage Poriyal

Ingredients:
 

*1 small sized cabbage (chopped)
*1/2 tsp urad dal
*2 tsp mustard seeds
*1 onion (chopped)
*2-3 green chillies (slit in halves)
*3 tblsp oil
*6-7 curry leaves
*1/4 cup fresh grated coconut
*1/2 tsp turmeric powder
*salt to taste


How to make cabbage poriyal:
*Heat oil in a pan.Add mustard seeds and urad dal and let it splutter.
*Add curry leaves,green chillies and onions.Fry till golden brown and then turmeric powder.
*Add chopped cabbage and salt and mix well.Add 1/4 cup water and cook covered for 5 mins.
*Once cabbage is done add grated coconut and stir.

Cabbage Paratha

Ingredients:
 
For the stuffing:
*2-3 cups cabbage (finely chopped)
*1 tsp red chilly powder
*salt to taste
*Oil
*For the parathas
*2 cups wheat flour
*salt to taste
*Ghee or oil


How to make stuffed cabbage paratha:
*For the stuffing heat oil in a pan and add chopped cabbage.
*Now add red chilly powder and salt.Mix well.
*Cook it covered with a lid till the cabbage is cooked and water evaporates.
*Kepp the cooked vegetable aside to cool.
*For the parathas knead the dough by adding salt and enough water so that it is soft and smooth.
*Take a small portion of the dough and make a ball.
*Now roll this ball in a shape of a roti.Put the cabbage stuffing on it.
*Now roll another roti and spread it on top of the first roti and seal the sides with some water on the edges so the stuffing does not come out.
*Heat a tawa.Place the stuffed paratha gently on the tawa and roast it from both sides by greasing it with oil or ghee.

Aloo Patta Gobhi

Ingredients:
 

*1 small cabbage (chopped finely)
*1 medium sized potato (cut in cubes)
*1 onion (chopped)
*1 tomato (Chopped)
*1 tblsp ginger garlic paste
*1 tsp cumin seeds
*1 tsp turmeric powder
*1 tsp coriander powder
*1 tsp red chilly powder
*salt to taste
*cooking oil

How to make indian cabbage and potato:
*Heat oil in a wok or kadai.Add cumin seeds and let it splutter.Then add onions and ginger garlic paste.Fry till golden brown.
*Add chopped tomatoes ,turmeric powder and rest of the powdered spices except salt.
*Mix well and cook till oil separates.
*Add cubed potatoes and stir fry for few minutes and then add chopped cabbage and salt.mix well.Cook it covered till the vegetables are done and water evaporates.
*Serve hot with chapatis or parathas.

Bottlegourd Dalcha

Ingredients:
*Toor dal/Kandi pappu – 1/2 cup
*Chana Dal/Pachhi senaga Pappu – 1cup
*Bottle Gourd/Sorakai/Kaddu – Peeled and cut into semi circles – 1 big bowl
*Onion – 1 large – chopped
*Green chillies – 5
*Curry leaves – 2 sprigs
*Cinnamon/Dalchina Chakka – 2 ” piece
*Ginger Garlic Paste – 1 tsp
*Red chilli powder – 1/2 tsp
*Turmeric powder – 1/6 tsp
*Coriander powder – 1 tsp
*Salt to taste
*Oil – 3 tsps
*Red chillies Dry – 2 slit
*Tomatoes – 1 large sliced
*Tamarind – small lemon size soak and squeeze juice and keep
*Garam masala – 1/2 tsp
*Fresh Coriander and Mint leaves – 1 cup chopped
Method:

*Wash and boil the dals together with a tsp of oil in a pressure cooker till done and keep.
*Heat another pan and add oil,as it gets heated drop in the cinnamon piece,red chillies,stir and add chopped onion,green chillies,curry leaves and fry well.
*Now add the ginger garlic paste and fry till slightly brown,then add the bottlegourd pieces and saute for 4-5 mins,and sprinkle the red chilli,turmeric,coriander powders and salt and combine well.
*Add the chopped tomatoes and cover few mins on low ,as you can see oil coming off add 2 cups of water and cook till veggies are soft.
*Now add the cooked and mashed dals to the pan along with the tamarind juice and bring to a boil.
*Add garam masal and chopped fresh herbs and adjust the salt and any water to required consistency and simmer 3-4 mind and turn off heat.
*The Tasty Biryani Side Dish Is Ready To Go..The fresh herbs gives this dish a unique flavour.

 

Amaranth Fry

Ingredients:
*Amaranth  Leaves – 2 bunches or packs,pick leaves and tender stalks,wash  and drain then chop finely.
*Onion – 1 large finely chopped
*Green chili – 2 sliced
*Curry leaves – 1 sprig
*Garlic – 2 big pods grated
*Mustard and Chanadal – 1/2 tsp
*Oil – 2 tbsps
*Turmeric powder – 1/6 tsp
*Coriander powder – 1/4 tsp
*Salt – as per taste.
Method:
*Prepare the amaranth(Thotakoora) leaves as said and keep.
*Place a skillet or pan and add oil and heat,Drop the mustard and chanadal and fry a bit till it splutters.
*Add the chopped onion,green chilli and curry leaves and saute till onion edges turn slightly brown.
*Sprinkle the turmeric and coriander powders and stir ,throw in the chopped leaves and continue stirring till it wilts and cover cook 3-4 mins on low.
*Now add garlic and salt mix well and fry 3 more mins and turn off heat.

Spinach with Potato(palakura)

Ingredients:
*Spinach/Palakura – 1 bunch.washed and chopped leaves
*Potato – 3 med peeled and cubed
*Onion – 1 finely chopped
*Green chilli – 2-3 sliced
*Cumin/jeera –  1/2 tsp
*Oil – 2 tsps
*Salt – to taste
*Turmeric powder – 1/6 tsp
*Chaat masala – 1/2tsp
Method:
*Heat oil in a pan,drop in the cumin seeds and then green chillies and onions and fry 3-4 mins and add potato cubes stir fry on high for few secs and then on med heat till crust forms on potatoes and centre is cooked.
*Add the turmeric powder and spinach and stir fry add salt and chaat masala and combine .

palakura dal (Spinach Dal)

Ingredients:
*Toor/Tuvar Dal/Split pigeon pea/Kandi pappu – 1 cup
*Oil – 1tsp
*As step one,first wash the dal and add enough water and 1tsp of oil and pressure cook for about 10 mins or 4 whistles on med.Turn of heat and keep.
Meanwhile prepare the veggies.
*Spinach – 1 bunch trim the edges and wash well,chop and keep,Use the stalks if tender.
*Onion – 1 chopped
*Tomato – 1 chopped
*Green chilli – 4 chopped
*Tamarind – small lemon size wash and keep
*Garlic – 1 clove
*Turmeric powder – 1/4 tsp
*Coriander powder – 1/2 tsp
*Salt – as per taste
*As step two,Open the lid of the pan and add all the above ingredients to the cooked dal and add another cup of water if needed and cook again with the lid and weight on for 5 min and turn off heat.
*After releasing the pressure,mash well and finish with the tempering/talimpu.
For Tempering/Talimpu
*Oil – 2 tsp
*Mustard – 1/2 tsp
*Garlic cloves – 3 crushed
*Red chillies – 2 slit
*Curry leaves – few
*Onion – few slices
*Heat oil and splutter mustard and fry all the remaining ingredients and add to the Spinach dal.

*We can prepare Gongura,Thotakoora(Amaranths),Methi,Chukka Dals using these greens in the same method.

Bachhali Koora Pappu

Ingredients:
*Toor dal/Kandi pappu – 2 small cups
*Onion – 1 chopped
*Green chillies – 5 chopped
*Tomato – 1 chopped
*Tamarind – few pieces wash and soak
*Garlic cloves – 3
*Turmeric powder – little
*Salt to taste
*Coriander powder – 1/2 tsp
For Talimpu:
*Oil – 2 tsp
*Mustard – 1/2 tsp
*Red chillies – 3 slit
*Curry leaves – 1 sprig
*Garlic cloves grated – 2 large cloves
*Onion – few slices
Method:
*Pick only leaves and wash under running water and chop finely.
*Wash and boil the toor dal with enough water, a tsp of oil,chopped onion,green chilli,tomato,chopped greens,garlic,turmeric and coriander powders in a pressure cooker.
*Normally I add any greens after cooking dal first,but as these leaves are thick added along with the dal and boiled.
*When done ,mash the dal adding salt and tamarind pieces(soaked) and place on heat again and keep stirring for few mins  and turn off heat.
*Prepare the Tempering by heating  oil in a small pan and spluttering mustard and frying the remaing ingredients and when all is browned add to the dal and mix.

CASHEW CURRY

Main Ingredients:

*1-1½ cups Cashew Nuts
*3 medium Tomatoes, pureed
*1 tsp Ginger-Garlic Paste
*1-2 tbsp Fresh Cream (Optional)
*1½-2 tbsp Oil
*1 tbsp Oil/Ghee
*Salt to taste

Masala Paste: 
*2 medium Onions, peeled and quartered
*1 inch Cinnamon
*3 Cloves
*3 Green Cardamoms
*1 heaped tbsp Dhania/Coriander Seeds
*½ tsp Jeera/Cumin Seeds
*1 tsp Sugar (Optional but recommended)
*4-5 Dried Red Chillies (Kashmiri or any mild variety. as per your to taste)
*6-8 Cashew Nuts, 1 bay leaf ,1 tsp saunf (fennel seeds)
Spice powders:

*½ tsp Garam Masala (Adjust acc to taste)
*½ tsp Kitchen King Masala (Optional)
*½ tbsp Kasuri Methi/Dried Fenugreek Leaves, crushed
*¼ tsp Amchur Powder/Dried Mango Powder (Optional)
*Grated Panner (cottage indian Chese) will enhance the taste of this dish(optional)
Method:
1.Grind all the ingredients listed under onion paste to smooth paste without adding any water. Keep it aside.
2.Heat about 1 tbsp of oil or ghee and add cashew nuts. Roast these nuts on medium to low heat till they change colour to golden. Remove from pan and keep it aside.
3.
4.In a same pan add about 1½ to 2 tbsp of oil or ghee and add ground onion paste. Cook it on medium flame, stirring continuously, till its raw smell disappears and the oil starts to leave the sides, about 7-10 mins. This is a crucial step and be patient as the under cooked onion paste will turn the curry to taste bitter!
5.Mix in crushed kasuri methi and ginger-garlic paste and stir it for another 2-3 mins. Add all the spices (garam masala, any brand  masala  and amchur powder) and give it a good stir, about 1 minute.
6.Next, mix in tomato puree and cook it for 3-4 minutes. Mix in salt to taste, a tsp of sugar if needed, and about 1½ -2 cups of water and bring the curry to gentle boil, about 5-7 minutes.
7.Add fried cashew nuts, and fresh cream if using, and adjust the seasonings. Let it simmer for another 5 minutes for all the flavors to blend well.Add grated Panner at this stage
8.Switch off the pan and garnish with chopped coriander leaves. Serve this Kaju Masala

CHOTA SAMOSA

Main Ingredients:
For outer shell of Samosa:
*Whole wheat flour (atta) – 1/2 cup
*All purpose flour (maida) – 1/2 cup
*Rice flour/Corn starch – 2 Tbsp
*Salt – 1/4 tsp
*Oil – 2 tsp plus 1 tsp
*Water – about 1/3 cup
For Filling in side Samosa:

*Poha : (flattened rice)  :3 cup ( 1 cup of chopped onion = 1 cup of Poha )
*Onions (chopped) – 3 cups (from 2 large onions)
*Oil – 1 Tbsp
*Cumin  powder – 2 tsp
*Coriander powder – 1 Tbsp
*Chat masala          2 tsps
*Red chilli powder – 1-2 tsp (adjust to taste)
*Coriander/Cilantro leaves – 1/4 cup (chopped)
*Mint leaves-1/4cup
*Amchur (dry mango powder) – 1 tsp OR Lime juice – 2 tsp (optional)
*Salt – to teast

Making of the Dough:
*Take one cup of all purpose flour and one cup wheat flour and rice flour mix with little oil, salt to taste and water. Make it a soft dough and rest it for 30 minutes covering it with a damp cloth.
Making of the Filling:
*Take 1 cup of finely chopped onions, 1 cup poha (rice flakes), salt to taste, 1 tb sp spice mix (red chilli powder+coriander powder+garam masala powder) little lemon jiuce(1-2 tsps) or 1 Tsp Amchur powder Mix together and keep it aside.
(The science involved in this filling is very interesting. While frying, the moisture in the onions is absorbed by the rice flakes thus maintaining the taste balance of the filling)
Making of the All purpose flour sealant gum:
*Mix 1 tb sp all purpose flour with 1 tsp water to make a gum like paste. Adjust consistency.(Hereinafter called All Purpose Flour GUM paste
HOW TO MAKE:
*Now prepare 2 inch by 6 inch ribbon chapatis out of the dough kept aside. I am calling it ribbon chapati because, they should be as thin as ribbons. If they are not thin, your samosa will not be crispy. Dry toast it on a pan till you see air bubbles or dry ribbon chapati patti (toast it for for 2-3 seconds).
*This is done to find comfort while folding
*Dry Roast the Samosa patties on Skillet/Tawa/Pan till you see bubbles/patches (2-3 seconds on Hot Tawa )
*Rub the all purpose flour paste  on the ribbon.  Now fold it as shown in the image here
*Fill the pocket of the ribbon chapathi with 1 tsp of the filling. Seal it with  all purpose flour paste . In this way, prepare all the samosas.
*Now take a kadai and fry for the first time in high flame for less time. Let them cool off.
*Now fry for the second time in medium flame till they become golden brown in colour and crispy. Let them cool off.  Try with irani chai and osmania biscuit.

Nilgiri Korma

Main Ingredients

*Carrots 1
*Capsicum 1
*Potato 1
*Cauliflower 1/4
*French Beans 10
*Green Peas (shelled) 1/2 cup
*Onions 2 medium
*Tomatoes 2
*Curry Leaves 10-12
*Coriander Leaves (chopped) 1/4 cup
*Garam Masala Powder 1 tbsp.
*Saltto taste
*Groundnut Oil 12 tbsps.
 Ingredients for Masala Paste:
*Coconut (scraped) 1/2 cup
*Garlic 12 cloves
*Ginger 1 inch
*Red Chillies Whole 6
*Coriander Seeds 2 tbsps.
*Cumin Seeds 1 tsp.
*Poppy Seeds (khuskhus) 2 tbsps.
*Fennel Seeds (saunf) 2 tbsps.
*coriander leaves(cilantro),cashew nuts 108

Method:
*Wash, peel and cut all the vegetables into equal sized dices.
*Peel and chop the onion.
*Wash and puree the tomatoes.
*Heat two tablespoons oil and fry the paste ingredients(grated Coconut,Garlic,Ginger,Red Chillies,Corainderseeds,Cumin,Poppyseeds and Fennel)  till light brown, cool and grind to a paste with little water.
*Wash and chop the coriander leaves.
*Boil the potatoes, cauliflower and carrots till half done in salted water. Drain and keep.
*Heat oil and add the onion and fry till golden brown.
*Wash and add the curry leaves and masala paste. Fry till the oil separates.
*Add the vegetables and continue stirring. Pour the tomato puree and bring to boil.
*Add two cups water and simmer till the vegetables are cooked and the gravy is thick.
*Sprinkle the garam masala, stir well and serve hot

Kakara Kaya Fry

Ingredients:
*Kakarakaya/ karela/ bitter gourd – 6
*Garlic -2 cloves
*Cumin seeds- 3/4 tsp
*Curry leaves- handful
*Red chillies- 4
*Red chilli powder - 1 Tsp
*Gram flour- 4- tbsp
*Onion- 1 medium
*Amchur powder- 1 tsp(optional)
*ajwain (carrom seeds)  seeds- 2 tbsp( dry roasted and powdered) (vamu,voma in telugu)
Procedure:
•Wash  karela (kakarakaya )and scrape the outer part a little. Do not scrape too much.
•Cut it from top to bottom on one side.
•Take out all the seeds.
•Finely chop those inside parts(seeds) of kakarakaya and put it to a side.
•boil water and Add salt
•Add the karela(kakarakaya in telugu) to boiling water and and boil for 3 minutes
•Now Drain Karela from water
•Dry roast red chillies, cumin seeds, curry leaves.
•Once cooled down blend all these by adding garlic and put this mixture to a side.
•pour oil in a pan, add very finely chopped onion and Ingredients  mixture
•Fry this till they turn golden brown and add gram flour. Mix it well and add amchur powder and add in the blended mixture, carrom seed powder.,Red chilli powder Check if salt and spice are enough, if not add required. Switch off the flame.
•Let this mixture cool down a bit and stuff it in all kakarakayas and shallow fry in a little oil turning those on all sides until fried well. The lid should be closed all the time.
•At the end add the left over stuffing if any. Serve hot and for sure your family members will love this.

Baby Corn Rice - Restaurant Style

Ingredients:
•Rice – 1 cup
•Sweet Corn – 1/2 cup
•Green Peas – 1/4 cup
•Ghee – 2 tea spoons
•Cumin seeds – 1/4 table spoon
•Dalchin – 1/2 inch
•Cardamom – 2 nos
•Bay leaf – 1 nos
•Cloves – 4 nos
•Green Chilli – 1 nos
•Ginger Garlic paste – 1/2 table spoon
•Cashew nuts – 8 nos
•Coriander – 1/4 cup
•Salt – as per taste
Method :
1.Wash the rice and soak it for 30 mins.
2.Add Sweet corn and Green peas in a pressure cooker and boil till 3 whistles.
3.Heat gee in a pressure cooker, add Cashew net, Dlachin, Cardamom, Cloves, Bay leaf, Cumin Seeds and Green Chilli and stir for few seconds.
4.Now add Ginger Garlic paste and fry for one minute.
5.Add soaked rice, boiled sweet corn, boiled green peas, salt and 2 cups water (1:2 ratio).
6.Close the lid and cook till three whistles, wait for some time till pressure is reduced.
7.Garnish with Coriander. Serve hot either with Raitha or curry as per your taste.
8.Garnish with a coriander and Anar dana (pomegranate)

Twosome Tomato Garlic Chutney

Ingredients:
*Tomatoes – 5 med chopped
*Tamarind – small marble size
*Chana dal(Split garbanzo peas) – 2 tbsps
*Urad dal (black gram split) – 2 tbsps
*Green chillies – 3-4
*Red dry chillies – 3-4 deseeded
*Oil – 2 tsps
*Salt to taste
*Garlic – 1 clove sliced
Method:
*Heat oil in a pan and fry the chana and urad dal for 2-3 mins till slightly brown and good aroma could be smelled.And add the chopped green and red chillies to the pan and fry 1 min.
*Now add the chopped tomatoes and drop the washed tamarind and stir.
*Cover cook till tomatoes are soft and done.
*Turn off the Heat and let cool,now move to a mixer jar and add the sliced garlic and salt and grind to a smooth chutney.
*Transfer into a serving bowl and drizzle Hot ghee for extra taste…Here I have’nt used.

Drumstick pickle

Ingredients:

*Drumsticks – Med 10-11 .
*Red chilli powder – 1 cup heaped
*Salt – ¾ cup
*Tamarind paste – 1 and ½ cup
*Methi/Fenugreek seeds – 2 tbsps heaped
*Mustard seeds – 5 tbsps
*Cumin/Jeera – 1 tsp
*Turmeric powder – ¼ tsp
*Oil – 3 cups
*For Tempering/Talimpu
*Dry red chillies – 3-4 broken
*Curry leaves – 1 sprig
*Mustard – ½ tsp
*Asefotida/Hing – 1/6 tsp Optional
*Chana dal/split garbanzo – 1 tsp
Preparation:
1.Wash and pat dry well and trim the edges of the drinsticks.Do not peel.Now chop into 1” pieces and keep.
2.Wash tamarind and add little water and boil till water evaporates and cool,then grind into smooth paste as shown.
3.Take the methi,mustard and cumin and grind into smooth powder and keep
4.Place a kadai on stove and heat the oil,deep fry the drumstick pieces till they change colour as shown and remove and place in a bowl.
5.In the same oil prepare tempering by spluttering mustard and add chana dal,red chillies,curry leaves and hing lastly add the turmeric powder and turn off heat remove from the stove and keep aside to cool.
Method:

*In a glass mixing bowl add red chilli powder,methi-mustard-cumin powder,salt and combine.
*Now add the tamarind paste,fried drumsticks and the tempered and cooled oil and mix gently taking care not to break the pieces till wel combined.
*Cover the bowl tightly with a cotton cloth and keep inside a shelf carefully.
*Take out the bowl after 24 hours and gently mix again then cover and keep for another 24 hours.
*You can now transfer the pickle into a porcelain or glass jar with a tightlid on,on the third day.