SAMOSA

SAMOSAS

INGREDIENTS

Chick peas - 1 cup

Peas and carrots - 1 cup

Onions - 2 nos

Garam Masala - 1 tbsp

Salt - 1 tsp

Turmeric - a pinch

Gingergarlic pasre - 1 tsp

Oil - for deep frying

Maida - 3 cups

Water - 1 - 1/2 cups

PREPARATION

Make dough of maida adding little salt and baking soda . Parallely microwave cook chick peas carrrots , peas and onions for about 10 minutes.

Heat oil in a pan and add gingergarlic paste and fry till golden brown and the add the vegetables and chick peas and make curry to stuff in the samosa .

Make small balls of maida and roll it in the form a poori and fold it across the center and and again fold it across to its center and press one side with the roller to close the open end . Now make way for the curry and stuff little curry in the center and fold the edge . Make samosas ready this way for frying .

Now heat oil in a pan and fry these samosas to golden brown ...

Once fried serve hot with sauce ...

DOSAKAI PACCHADI / CUCUMBER CHUTNEY

Dosakai pacchadi is my all time favourite one...








INGREDIENTS


Dosakai - 1 no
Tomatoes - 2 nos
Onion - 1 small
Garlic pod - 2 nos
Green Chillies - 3 nos
Mustard seeds - 1 tsp
Fenugreek seeds- 1 tsp
Urad dal - 1 tbsp
Chana dal - 1 tbsp
Coriander - 1/2 bunch
Salt - 1 tbsp
Oil - 1 tbsp
Turmeric - a pinch of it
Asfoetida - 1/4 tsp

PREPARATION


Cut dosakai and tomato into pieces . Heat oil and put tadka or popu ie ,, add mustard seeds and once they popup add fenugreek seeds uraddal , chana dal and redchillies , green chillies and fry till golden red . Then add the onion pieces and garlic pod and asfoetida and allow it to cool. Also add salt to it and set adie.








In the same pan saute tomatoes for a while till they become soft and allow to cool .





Grind the popu into soft powder and add tomato pieces and grind to a paste . Now add Dosakai pieces and coriander and turmeric and grind for a minute see that the dosakai pieces do not become a paste . Serve with hot rice ...

IDLI ( for a change )

Idli with sambar became routine and wanted to try something different which my mother in law suggested ... Check out !!

INGREDIENTS

Idli batter - 4cups

Chana dal - 3/4 cup

Carrots and Peas - 1 cup

Salt - 1tsp

Oil - for popu

Popu ingredients

Redchillies - 2 nos

Coriander - 1/4 bunch

PREPARATION

Soak chana dal over night and in the morning drain off water and set aside.

Take the Idli batter in a vessel and set aside.

Heat oil in a pan and add mustard seeds and jeera once they pop up add urad dal fry for a while and add chana dal and vegetables and coriander .
Once it is cooked transfer it and mix well with the batter . And then put the batter on the Idli moulds.


Steam cook for about 20 min and serve hot with sambar or chutney ...

MIXED VEGETABLE CURRY

MIXED VEGETABLE CURRY

INGREDIENTS

Vegetables - 2 cups

Tomatoes - 5 nos

Paneer - 10 pieces

Salt - 2 tsp

Turmeric - a pinch of it

Ginger garlic paste - 1tbsp

Garam Masala - 2 tbsp

Oil - 1 tbsp

Onions - 2 nos

Coriander - 1/4 bunch

Amchur powder - 1/2 tsp

PREPARATION

Microwave cook vegetables for 10 minutes.Cut tomatoes and make puree of them or u can use tomato puree instead.

Chop onions into small pieces . Heat oil and fry paneer to golden brown and set aside.

Now fry ginger garlic paste to golden red and add onions and fry till golden brown.Then add tomato puree to make gravy ..

Now add garam masala , salt , turmeric , amchur powder , coriander and let it thicken for a while ...Then add the vegetables and paneer .

Serve hot with Chapathi or Roti !!

MAJJIGA PULUSU // BUTTERMILK STEW

Majjiga pulusu made of buttermilk and bottle gourd and tomato goes very well as a side dish .
I strongly feel it bring very good taste to Khichdi .

MAJJIGA PULUSU
INGREDIENTS

Buttermilk - 1/2 l

Chana dal / besan - 1 cup

Bottle Gourd pieces - 1 cup

Tomato pieces - 1/2 cup

Curry leaves - 1/2 bunch

Coriander leaves - 1/2 bunch

Oil - 1 tbsp

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Fenugreek seeds - 1 tsp

Redchilly powder - 1 tsp

Asfoetida - 1/2 tsp

Turmeric - a pinch of it

Ginger pieces - 1/2 tsp

Water - 1 cup

PREPARATION

In a container take butter milk and add 1 cup of well mixed chanadal in water paste and beat well to form a nice mixture of besan and buttermilk also add a pinch of turmeric to this.

Now heat oil in a pan and put tadka or popu along with asfoetida and ginger pieces.

Microwave cook vegetables for 5 min. Add these vegetables to the popu and mix well .

Now add the buttermilk little and let it come to a boil. Meanwhile add salt , curry leaves , and red chilly powder .

Keep adding the buttermilk and bring it to boil , add coriander . Serve hot with Khichdi ....

KHICHDI

Khichdi made with moong dal is very tasty and nutritious as well . I learnt this recipe from my mother in law. Usually served with Majjiga pulusu .


INGREDIENTS

Moong Dal - 1 cup

Basmathi Rice - 2 cups

Water - 4 cups

Curry leaves - 1/2 bunch

Vegetables - 2 cups

Ginger garlic paste - 2 tbsp

Garam masala powder - 2 tbsp

Cloves - 5 nos

Cashew nuts - 2 tbsp

Raisins - 2 tbsp

Redchillies - 5 nos

Greenchillies - 3 nos

Onions - 2 nos

Turmeric - 1/2 tsp

Oil - 2 tbsp

Bay leaves - 2 nos

Cinnamon sticks - 2 nos

Salt - 3 tbsp

PREPARATION

Cut vegetables and slice onions and green chillies length wise. Wash and soak rice for about half an hour before cooking .

Heat oil in a pan and add bay leaves , cloves , cinnamon sticks and ginger garlic paste and fry till they turn red .Then add onions and green chillies and red chillies and fry till golden brown .

Add moong dal and fry for 5 minutes . Then add vegetables and fry for 5 minutes. Then add rice and also add salt, garam masala , turmeric , cashews and raisins , curry leaves and mix well and fry for 5 minutes.
Add water and cook in a rice cooker for about 40 min. Once cooked , serve with majjiga pulusu .

TOMATO DAL

TOMATO DAL

A very tasty and my favourite dal . Not too spicy but brings taste to the food what ever taken along with .. be it rice or chapathi ....

INGREDIENTS

Tomatoes - 4 nos

Toor dal - 2 cups

Onion - 1 no

Turmeric - a pinch

Redchillies - 2 nos

Greenchillies - 2 nos

Garlic pod - 2 nos

Curry leaves - 10 nos

Coriander - 1/4 bunch

Tamarind puree - 1tsp

Salt - 2 tsp

Water - 3 cups

Mustard seeds- 1tsp

Urad dal - 1tsp

Chana dal - 1tsp

Oil - 1/2 tbsp

PREPARATION

Cook toor dal and cut tomatoes along with green chillies in a cooker.Heat oil in a pan and add mustard seeds once they pop up add urad dal , chana dal and fry till red and then add redchillies and garlic pods once they are fried red , add onions and fry till golden red.

Add dal cooked to it and add salt , turmeric, red chilly powder , curry leaves , coriander leaves , tamarind puree and mix well . Serve hot with rice or chapathi ...

DOSAKAI PAPPU / CUCUMBER DAL

DOSAKAI PAPPU







INGREDIENTS


Toor dal - 2 cups
Cucumber - 1 no
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Chana dal - 1 tsp
Redchillies - 2 nos
Greenchillies - 2 nos
Salt - 2 tsp
Tamarind puree - 1 /2 tbsp
Redchilli powder - 1tsp
Turmeric powder - a pinch of it
Water - 3-4 cups
Asfoetida - 1/2 tsp
Oil - 1/2 tbsp


PREPARATION


Peel off cucumber and cut it into pieces as per desire. Wash the dal and add cucumber pieces and add 3 - 4 cups of water along with greenchillies and cook in a cooker .



Heat oil in a pan and put popu or tadka . ie .. Add mustard seeds to hot oil and once they pop up add urad dal and chana dal and fry to golden red and then add red chillies and asfoetida fry till they are well fried .

Then add the cooked dal to it and add salt , turmeric , red chilly powder , tamarind puree .

Mix well in order that the tadka fully mixes with the dal and serve hot with rice or chapathi.

PULAV WITH CORIANDER AND MINT

Pulav made with coriander and pudina is very tasty with less spice and my kids love it !!!

I remember my childhood when I used to cook this on my father and sisters demand ...

PULAV WITH CORINADER AND MINT

INGREDIENTS

Vegetables - 2 cups

Onions - 2 nos

Mint - 1 bunch

Coriander - 1 bunch

Cardamom - 5 nos

Cloves - 5 nos

Bay leaves - 2 nos

Ginger garlic paste - 2 tbsp each

Cinnamon sticks - 2 nos

Shahzeera - 1/2 tsp

Salt - 2 tbsp

Basmathi rice - 3 cups

Oil - 2 tbsp

Water - 7 - 8 cups

PREPARATION

Cut vegetables and wash and soak rice for half an hour . Make mint and coriander paste . Heat oil in a pan and fry cloves , cardamom , cinnamon sticks and bay leaves to red. Then add ginger garlic paste and fry till golden red and also fry coriander and mint paste till it changes clolour .

Add salt and rice and fry for about 5 min . Then cook in a rice cooker for about 40 min .

Once cooked serve with curd raitha ...

STUFFED VANKAI CURRY

STUFFED VANKAI CURRY

INGREDIENTS

Vankai - 4 nos

Urad dal - 1 cup

Chana dal - 1 cup

Coriander seeds - 1/2 cup

Red Chillies - 1 hand full

Salt - 1 tbsp

Coconut powder - 2 tbsp

Oil - 2 tbsp

PREPARATION

Wash and cut brinjals into two and cut length wise in the center .

In a tbsp of oil , fry urad dal , chana dal , coriander seeds red chillies till golden red. Allow it to cool and grind it into fine powder.

Add little oil to the powder.Stuff the brinjal pieces with the powder .

Microwave cook for about 10 min .

Heat oil in a pan and fry the stuffed brinjal for 10 min. Serve hot with rice .

BREAD ROLLS

BREAD ROLLS

INGREDIENTS

ALoaf of bread

Potatoes - 3 nos

Peas - 1 cup

Carrots - 1 cup

Salt - 1 tsp

Garam Masala- 1 tbsp

Oil - for frying and making curry

Onions - 2 nos

Corriander - 1/4 bunch

PREPARATION

Cut bread slices along edges and remove the hard part of it. Parallely microwave cook potatoes , carrot and peas for about 10 min and mash them well. Heat a tbsp of oil and fry chopped onions to red and add the mashed vegetables and add garam masala , salt , turmeric and coriander .

Make small balls of the curry and roll it in the bread slice and fold the edges to the center . Wet the bread for a second if needed and roll it in the shape of a ball .

Roll all the slices with potato mix and set aside .

Heat oil in a pan and deep fry them to golden brown .

Repeat till all the rolls are finished and serve hot with sauce . It tastes good .

KOBBARI PACCHADI / COCONUT CHUTNEY

Kobbari Pacchadi is an all time favourite for most of us. Easy to prepare and also very tasty.Goes along well with rice , poori and also chapathi .




KOBBARI PACCHADI

INGREDIENTS

Coconut - 1 / 1/2

Mustard seeds - 1 tbsp

Fenugreek seeds - 1/2 tbsp

Urad dal - 1 tbsp

Chana dal - 1 tbsp

Asfoetida - 1/2 tsp

Turmeric - 1/2 tsp

Tamarind paste - 1tsp

Red Chillies - 10 nos

Green Chillies - nos

Coriander - 1/2 bunch

Salt - 2 tsp

Oil - 1 tbsp

PREPARATION

Cut coconut into small pieces . Heat oil in a pan and add mustard seeds , fenugreek seeds and once they pop , add urad dal and chana dal and fry till golden red. Add red chillies and green chillies and fry till golden red.

Allow the popu / tadka to cool and grind it and add salt to it . Mix well and add coconut pieces and grind well adding little water if necessary. Also add turmeric . Add coriander and tamarind paste and grind once again. Serve with hot rice...

STUFFED CAPSICUM

I had learnt a lot of cooking from my mother in law . Both my in laws loved Capsicum stuffed curry . We used to make it very frequently. It tastes really great and goes well with rice or chapathi.



STUFFED CAPSICUM

Capsicum - 4 nos
Besan - 2 cups
Onions - 2 nos
Salt - 2 tsp
Chilli powder - 2 tsp
Turmeric - 1/2 tsp
Jeera - 1 tsp
Oil - 4 tbsp

PREPARATION

Grate onion . Cut capsicum length wise in the center and make sure you can fill it with stuff. Roast chanda dal in a pan and add lillte oil to it once it roasted . Add grated onion , salt , jeera ,chilli powder and turmeric and heat for 10 min .

Heat in order to blend the mix well . Now fill in the capsicum with this stuff and microwave for 10 min.


Heat oil in a pan and transfer the capsicum into the oil. Cook for about 10 minutes .

Once cooked serve hot with rice . It tastes really good.

PAV BHAJI

Pav Bhaji is a very famous tiffin which we used to have at Gokul chat Bhandar in Hyderabad.

Those days we always used to stop there after finishing our shopping and eat something before going home . We were lucky enough for not being targetted...

PAV BHAJI

INGREDIENTS

Potatoes - 3 nos

Carrots - 1 cup

Peas - 1 cup

Onions - 2 nos

Pav Bhaji masala - 2 tbsp

Salt - 2 tsp

Coriander - 1/2 bunch

Oil - 2 tbsp

Turmeric - 1/2 tsp

PREPARATION

Cut potaotes into pieces and along with carrots and peas microwave cook for about 10 min.

Parallely heat oil in a pan and fry chopped onions till golden red.

Once the vegetables are cooked mash them properly and add them to the fried onions . Add pav bhaji masala , salt and turmeric and mix well. Pour little water to make it soft .

Bhaji is now ready to be served . For the Pav, cut pav into two in the center and heat little ghee on a pan and heat it .

Heat on both sides and serve hot with bhaji its delicious ....

CURD RAITHA

CURD RAITHA

INGREDIENTS

Onions - 2 nos

Green chillies - nos

Curds - 3 cups

Salt - 1 tsp

PREPARATION

Chop onions into small pieces and also green chillies . Break curds into soft .

Add onions and green chilly pieces to curds along with salt . Also add coriander if desired.

Serve with Pulav..

PULAV WITH SOYA BALLS

Pulav made with soya is rich in protein and also very tasty . My aunt used to make it especially for me when ever I visited her with lots of affection. Something which brings lots of taste with lots of spice . Especially suited to be made in cool conditions.

SOYA BALLS PULAV

INGREDIENTS

Basmathi rice - 3 cups

Vegetables - 2 cups

Soya balls - 2 cups

Ginger garlic paste - 2 tbsp each

Pulav masala - 2 tbsp

Salt - 2 tbsp

Curry Leaves - 10 nos

Red Chillies - 4 - nos

Onions - 2 nos

Green chillies - 6 nos

Turmeric - 1 /2 tsp

Oil - 3 tbsp

Bay leaves - 2 nos

Water - 10 cups

PREPARATION

Boil water with a little salt and add soya balls to it and cook them for 10 min till they become soft.

Cut vegetables and onions and green chillies and set aside .

For Pulav Masala



INGREDIENTS

Cinnamon sticks - 2 sticks
Cardamom - 4 nos
Cloves - 6 nos
Shahjeera - 1 tsp
Jeera - 1 tsp
Coriander powder - 1 tsp


Grind all the ingredients and set aside.

Heat oil in a pan and add bay leaves and fry for a minute . Add ginger garlic paste and fry till golden brown . Then add sliced onions and red chillies as well as green chillies and fry till golden red. Add vegetables and soya balls ( drain extra water from them ). And fry till they absorb oil and add pulav masala and fry for 10 minutes.


Soak rice in water for half an hour and drain water . Add the rice to the vegatables and curry leaves . Now add salt and turmeric to it and mix well. Add enough water and cook in a rice cooker. Serve hot with raitha ...

PUNUKULU

Pesara Punukulu by the very name I remember good olden days when my mother used to prepare them and offer as naivedyam to Goddess in the Navaratri days . She used to do pooja in the morning and evening and offer different naivedyam and give us the prsadam . She had such a lot of patience fasting the whole day and having only prasadam. Its because of her pooja and blessings that we all her children are happily enjoying with our families.

PESARA PUNUKULU




INGREDIENTS


Moong dal - 2 cups
Salt - 1 tbsp
Coriander - 1/2 bunch
Green chillies - 5 nos
Oil - deep frying


PREPARATION

Soak moong dal / pesara pappu for about 3 to 4 hrs. Grind it into a fine batter .

Grind coriander , green chillies and salt and mix it up to the batter.

Now heat oil in a pan and make small balls of the batter and fry them in the oil.

Repeat the process and serve with any pickle.

LEMON RICE // NIMMAKAI PULIHORA

Lemon rice is an all time favourite of mine . My mother used to make it for me when I wanted to have it.

LEMON RICE

INGREDIENTS

Rice - 2 cups

Lemon - 4 nos

Salt - 2 tbsp

Green chillies - 10 nos

Red chillies - 10 nos

Urad dal - 1 tbsp

Chana dal - 1 tbsp

Mustard seeds - 1 tbsp

Asfoetida - 1/2 tsp

Turmeric - 1/2 tsp

Oil - 3 tbsp

Cashew nuts / Ground nuts - a hand full

Curry leaves - 10 leaves

PREPARATION

Cook rice in a rice cooker. Cut lemon into two and squeezed out the juice from them into a cup with two tbsp salt and sliced green chillies . Soak the green chillies in the salt and lemon juice mix till the rice is cooked .

Heat 2 tbsp oil in a pan and add mustard seeds to it . Once they splutter , add chana dal , urad dal , cashew nuts , red chillies and fry till golden red. Now add asfoetida and curry leaves to it.

Transfer the rice into a container and allow it to cool once it is cooked. Spread it across uniformly in the container and add 1 tbsp oil to it . Now mix the rice well adding 1/2 tsp of turmeric .

Add the lemon jucie along with the green chillies and mix uniformly. Then transfer the popu / tadka which we kept aside into the rice and mix well . Lemon rice is ready to serve..

KUDUMULU

KUDUMULU

INGREDIENTS

Rice - 2 cups

Water - 4 cups

Salt - 1 tsp

Jaggery - 2 cups

Coconut powder - 2 cups

Cardamom powder - 1 tsp

Ghee - 1 tsp

PREPARATION

Grind rice into fine rawa. Parallely boil water in a pan. Add salt to it , mix well and add rawa stirring with a spatula.

Cover the pan with a lid in order to make the rawa cook faster and soft. Once cooked set it a side to cool.

Parallely heat a tsp of ghee in a pan and add jaggery to it . Once the jaggery melts add coconut powder and cardamom powder and keep mixing till it forms a thick mass.

Allow it to cool and make balls of the kobbari louju .

Now take the cooked rawa in one palm and spread it across . Keep the kobbari louju in it and cover it with little more cooked rawa over it and blend it properly in such a way that it covers the kobbari louju . Repeat the process till the cooked rawa is done .

Once you finish rolling them , pressure cook them for about 5 min . Its only to make the juice of the jaggery to blend into the cooked rawa. In case you want to microwave them , its enough for a minute .

ALLAM / GINGER CHUTNEY

Allamchutney is an all time favourite chutney which brings lots of taste be it upma with pesarettu or undrallu or dosa .



INGREDIENTS


Ginger - 100 gms
Mustard seeds - 2tbsp
Urad dal - 2 tbsp
Chana dal - 2 tbsp
Fenugreek seeds - 2 tbsp
Asfoetida - 1/2tsp
Jaggery - 2 pieces
Oil - 2 tbsp
Red Chillied - a hand of them
Tamarind paste - 2 tsp
Salt - 2tsp



PREPARATION



Heat oil in a pan and fry mustard seeds , fenugreek seeds , urad dal , chana dal , pieces of
ginger , asfoetida and red chillies .

Allow it to cool and grind it into fine powder adding salt and jaggery pieces. Now add tamarind paste to water and grind the powder into a fine paste. Allam chutney is now ready to serve..

UNDRALLU / RICE BALLS

The most important and favourite food of Lord Ganesha is supposed to be Undrallu or Rice Balls .


UNDRALLU

Rice - 1kg
Chana dal - 1 cup
Jeera - 2 tbsp
Ghee - 2 tbsp
Salt - 2 tbsp
Water - 11/2 lit

PREPARATION

Grind rice in a mixer into coarse rawa. Heat ghee in a pan and fryjeera till brown and add chana dal and fry till golden ..

Add rawa to that and fry for a while and add salt to it.

Add enough water to it around 11/2 l of water . Add pressure cook it for about 30 minutes.

Once the rawa is cooked , make balls round in shape.They can be served as offering and also can be served with Allam chutney .

VINAYAKA CHAVITHI

Vinayaka Chavithi is avery important festival for all of us. The very thought of the festival reminds me of the huge idols of Lord Ganesha . People from different associations used to come to collect funds for the idols a fort night before the festival.

In Khairtabad I remeber having seen an idol about 80 feet high. The huge traffic on the roads of Hyderabad I can never forget even in my dreams ....

Far away from my native land today we celebrate Vinayaka Chavithi without the huge idols , collections guys and many such things ....

Especially missing my parents in law , we celebrate but with deep heart felt feelings missing them at the moment ....

RAVVA KESARI / SEERA

Ravva Kesari or Seera is a sweet made as a naivedyam on Satyanarayanaswamy Vratham .

Very easy to make and tasty too.

RAVA KESARI

INGREDIENTS

Bombay Rawa - 3 cups

Sugar - 5cups

Water - 7 cups

Cardamom - 6 - 7 nos

Food colour - Yellow a pinch

Ghee - 3 tbsp

Milk - 2 tsp

PREPARATION

Heat ghee in a pan and fry rawa till golden brown.

Remove the roasted rawa and fry dry fruits and keep aside. Now boil water . Once it boils add sugar and blend well till all the sugar melts.

Add food colour to 2 tsp of milk. Add this milk to the sugar water also add cardamom powder . Bring water to boil and add rawa stirring the water .

Lower the flame and leave it for a few minutes and tarnsfer into a container and decorate with nuts.

EGGLESS SPONGE CAKE

From my childhood I always had a wish to bake a cake on my own . Today it fulfilled by BABA's grace. Actually my son too had wanted to eat a cake made by me. It took some time for me to initialise my self but it was successfull... at last and lots of happiness at the end....

EGGLESS SPONGE CAKE

INGREDIENTS

All purpose floor - 280 gms

Icing sugar - 2 tsp

Vanilla Essence - 11/2 tsp

Baking Powder - 1tsp

Baking soda- 1/2 tsp

Butter - 60 gms

Condensed Milk - 240ml

PREPARATION

Preheat oven to 300degrees C.

Seive maida and add baking powder , baking soda and icing sugar mix it well and keep it aside.

In a container take condensed milk , add melted butter , vanilla essence to it .

Beat the contents with a beater till soft in a single direction for about 7 min.

Now start adding floor mix spoon by spoon to the milk mix. Keep mixing till the floor mix is complete. In between if you feel the cake mix is getting hard add little milk about a spoon or two at a time inorder to ease the process of mixing ...

Grease the cake pan with butter and transfer the cake mix into it. It falls in folds and sets itself into the pan.

Keep the tray in the oven . Initially the cake should be baked at high temperature about 250 degrees for 10 min. Then lower the temperature to 200 degrees and cook till baked for about 30 - 40 min. Check for the baked cake with a tooth prick. Once u confirm it is cooked , transfer it into a container.

KARAPPODI

My husband had very severe cold and wanted to eat some thing really spicy . I was reminded of karappodi my favourite what my mother used to make on demand . It seems like all of us now away from her miss it lots. But then I had no other option on hand except to make it myself .
Though we are apart she is always there in our hearts....



KARAPPODI

INGREDIENTS

Mustard seeds - 3 tbsp

Fenugreek seeds - 2 tbsp

Urad dal - 2 tbsp

Chana dal - 2 tbsp

Red chillies - a handfull and little more

Salt - 1 tbsp

Tamarind - 1 tbsp

Garlic pods - 3 nos

Oil - 2 tbsp

Turmeric - pinch of it

PREPARATION

Heat oil in apan . Add mustard seeds once they start popping add fenugreek seeds . Once you confirm that fenugreek seeds are fried too , add urad dal , chana dal , garlic pods , red chillies and fry them well . Put off the flame and add tamarind paste along with turmeric.Cool it and add salt to it and grind it to a fine course powder . It goes well with rice in case of cold and also with idli ...

CAULIFLOWER

Cauliflower cooked with carrot and peas is awesome !!!

INGREDIENTS

Cauliflower - 1 no

Peas and Carrot - 2 cups

Onions - 2 nos

Green chillies - 5 - 6 nos

Coriander Powder - 1 tbsp

Garam Masala Powder - 1 tbsp

Curd - 1 cup

Coconut powder - 1/2 cup

Poppy seeds - 1/2 cup

Salt - 2 tsp

Turmeric - pinch of it

Oil - 2 tbsp

PREPARATION

Microwave cauliflower along with carrots and peas and cook for 6 - 10 min.

Chop onions into small pieces along with green chillies . Grind poppy seeds and set aside.

Heat 2tbsp oil in a pan and add ginger garlic paste once the oil is hot . Fry the paste till red and add onions chopped finely along with green chillies to it . Fry the onions till red.

Now add cooked vegetables to onions fry them for a while.

Add garam masala powder , coriander powder and fry for a while . Now add coconut powder , poppy powder , salt and turmeric mix them well . Add the curd softening it with some water . Cook for five minutes in a low flame . It can be served with rice or chapathi or poori which ever is feasible.

DUM ALOO

Aloo can be cooked in many forms and I challenge no other vegetable brings so much taste how ever cooked . Dum Aloo is very tasty and its not too spicy either.

DUM ALOO

INGREDIENTS

Aloo - 2 - 3 nos

Coconut powder - 2 cups

Curd - 2 cups

Greenchillies - 10 nos

Poppy seeds - 1/2 cup

Onions - 2 nos

Turmeric - pinch of it

Ginger garlic paste - 1tsp each

Salt - 2 tsp

Oil - 2 tbsp

PREPARATION

Peel off potatoes and make big pieces and microwave them for about 10 min.Parallely chop onions into small pieces. Keep the green chillies as it is along with the stem. Grind poppy seeds into soft powder .

In 2 tbsp of oil fry the potatoes to golden red . Add little salt and set aside.

Remove the potato pices with out oil and in the same oil add ginger garlic paste and fry till red. Now add chopped onions and green chillies . Fry them till red .

Add coconut powder , poppy seeds powder and fry for a while. Now beat the curds into fine paste adding water . Add the softend curds to the onions to make a fine gravy . Add salt , turmeric powder and cook till the green chillies are cooked properly . Use a lid to cook fast .

Once the gravy is all cooked well , add the fried potatoes and cook for about 10 min on a low flame . Its must now be ready to serve with rice , chapathi or poori ....

VERMICELLI PAYASAM

VERMICELLI PAYASAM

Ingredients : milk 2 l
cardamom 8 nos
sugar 7 - 8 cups
vermicelli 1/2 kg
ghee 2 tbsp cashews and raisins for topping




PREPARATION :

Fry the cashews and raisins and set aside. Now fry the vermicelli into golden brown with limited ghee if required it can be added slowly . Set aside. Boil milk and slowly add sugar till it dissolves u can also chose low fat milk if u wish. then add cardamom powder to it and slowly add the vermicelli fried . Simmer and Cook till it is soft. If not fried properly vermicelli may be sticky so check it properly when u fry . It may take 10 minutes to cook . Now add the toppings which we set aside and our payasam is ready..... My kids love it ..... My daughter says mom it is yummy !!! And i feel i have acheived some thing .. Lots of happiness hidden in the small things we do which really matter a lot....

CURD RAITHA

INGREDIENTS

Kheera - 1
Tomato - 1
Onion - 1
Curd - 3 cups
salt - 1 tsp
Oil to season, 1/2tsp mustard seeds , cumin seeds and urad dal each along with curry leaves and red chillies.

PREPARATION

Take kheera , tomato and onion and chop into small pieces into a big bowl.. Add curds and salt well mixed and made into a smooth paste with water . Now season with mustard seeds , cumin seeds and urad dal , curry leaves and red chillies . It can be a side dish to pulav and u may like it with rice and chapathi too...

PULAV

INGREDIENTS :

Cinnamon sticks - 2-3
Cardamom- 5 - 6
Cloves 7 - 8
Shahjeera - 1/2 tsp
All other pulav masale - 1 tsp
Pulav masala powder 2 tbsp
Ginger garlic paste - 2 tbsp each
Vegetables - peas , beans , carrot - 3 cups
Basmathi rice - 7 cups
Salt - 3 tbsp
Oil for cooking - 4 tbsp



PREPARATION:

Heat oil in a pan and add cinnamon, cardamom, cloves, shahjeera and other pulav masale which u get and then add ginger garlic paste and fry till golden . Now add vegetables and fry for a while. Add salt and washed basmathi rice to it along with pulav masala powder and fry for 5 min. Then transfer the contents into rice cooker and add water stir and cook. It takes around 40 min to cook . Transfer the cooked pulav into a container and decorate with coriander....

VADA WITH SPROUTED CHANA

VADA

Vada made with chana dal is very tasty . I tried to make the same with sprouted chana .

INGREDIENTS

Sprouted chana - 1/2 kg

Onions - 3 nos

Green Chillies - 7- 8 nos

Salt - 1 tbsp

Mirchi powder - 1 tbsp

Ginger and garlic paste - 1 tbsp each

Garam masala - 1 tbsp

Rice Flour - 1 cup

PREPARATION

Grind the sprouts and add chillipowder , salt , turmeric powder , garam masala powder , chopped onions, chopped green chillies , ginger garlic paste , rice flour and mix well.

Mix all the ingredients . Add coriander and curry leaves .

Heat oil in a pan . Make small bajji's and leave them in hot oil .

Repeat the process and serve the vada hot with any chutney ...

TOMATO RICE

TOMATO RICE

INGREDIENTS

Tomatoes - 6 nos

Onions - 2 nos

Chillies - 6 - 7 nos

Cloves - 4 nos

Bay leaves - 2 nos

Ginger garlic paste - 2 tbsp each

Salt - 2 tbsp

Curry leaves - 1/2 bunch

Cardamom - 2 nos

Garam masala - 1 tbsp

Basmathi rice - 3 cups

Oil - 2 tbsp

PREPARATION

Cut tomatoes , onions and greenchillies length wise . Heat 2 tbsp oil in a pan . Add bay leaves , cloves , cardmom , fry them and add ginger garlic paste fry till golden brown .

Then add sliced onions and green chillies and fry till golden brown . Add tomatoes and fry them adding salt , chilli powder , garam masala , curry leaves . Simmer and leave for a while . Wash the rice and add it to the tomatoes .

Cook in a rice cooker . Serve hot with curds...

PALLI PODI

PALLI PODI

INGREDIENTS

Groundnuts - 3 cups

Garlic pods - 3 -4

Mirchi powder - 1 tbsp

Salt - 2 tsp

Turmeric - a pinch

PREPARATION

Roast groundnuts till reddish brown . Add garlic pods and roast for a while . Now add mirchi powder , salt , turmeric and put off the flame . Once they cool down grind it into soft powder .

MYSORE BAJJI

Mysore Bajji is my favourite food. My dad used to get it for me from Sudha Hotel which was famous for those every time he used to visit my place. Dont know why but I craved for it ... When I was in Banglore I had no other option but to prepare it . So one fine day I tried and they came out very well in my first attempt itself.

INGREDIENTS

Maida - 4 cups

Sour Curd - 2 cups

Coconut pieces - 10 - 15 nos

Oil - for frying

Salt - 2 tsp

Baking Soda - a pinch

Pepper - 10 nos

Green chillies - 4 - 5 nos

PREPARATION

Mix Maida to Sour curd adding salt , baking soda and make a fine batter and leave it to set over night.

The next day when you want to prepare the bajji's add coconut pieces , pepper and green chillies to the batter . Heat oil in a pan . Wet hand and take batter roll into a ball . Once the oil is hot leave the balls in the oil . Fry them well till golden brown in a low flame .

Remove from flame and serve hot with any chutney .

FRIED RICE WITH PUDINA

Fried rice made with pudina tastes really good and is easy to digest too. My sis loves it a lot and so do my kids. It is not very spicy and can be enjoyed by one and all.





INGREDIENTS


Vegetable - 2 cups
Oil - 3 tbsp
Onions - 2 nos
Chillies - 4 nos
Ginger paste - 2 tbsp
Garlic paste - 2 tbsp
Pudina - 1 bunch
Cardmom - 6 nos
Cinnamon - 2 sticks
Cloves - 8 nos
Bay leaves - 2 nos
Basmathi Rice - 4 cups
Water - 7 - 8 cups
Salt - 2 tbsp

PREPARATION


Cut the vegetables and wash them and keep aside.

Cut pudina leaves and grind them into a smooth paste. Cut onions and chillies length wise .In a pan heat oil and add bay leaves , cloves , cardmom , cinnamon , ginger garlic paste. Add pudina paste and fry till it leaves water . Add onions and chillies fry till golden and add vegetables and fry for a while ..

Add salt and rice and saute for a while.Transfer the contents into a rice cooker and add water . Once cooked serve with raitha .

GULAB JAMUN

A very simple and most sought after dessert .

INGREDIENTS

MTR Gulab Jamun Mix - 1 pack

Cardamom - 6- 7

Sugar - 750 gms

Water - 750 ml

Ghee - for frying Jamuns

PREPARATION

Sugar Syrup

Take a pan and heat it then add 750 ml water and after heating it add sugar and cardamom powder and mix well till all the sugar melts.

Add little food colour make a nice syrup simmer and put off the flame.

Parallely mix the MTR Gulab Jamun mix with 1/4 of the water beat it well and leave it for 10 min. Its easy to make the jamun balls now. Roll them into small circular balls..

Heat ghee in a pan and fry the balls till golden brown. Transfer the fried balls into the sugar syrup . The Jamuns absorb the syrup and tend to become large . It takes atleast two hrs for them to set . So once they are prepared leave them to set and refrigerate and serve.

ALOO AND TOMATO CURRY

Aloo is most sought after curry in any form made brings lots of taste and gets along as a good combination no matter what the food is ?? Rice or Chapathi or Poori anything it is simply the best vegetable rich in cardohydrate.

INGREDIENTS

Aloo - 1/2 kg

Onions - 3- 4 nos medium sized

Tomato Puree - 1 tin full of it

Salt - 2 tsp

Redchilli powder - 2 tbsp

Green chillies - 5 nos

Coriander - 1/2 bunch

Curry leaves - as desired

Mustard - 1 tbsp

Jeera - 1 tbsp

Oil - 2 tbsp

Turmeric - a pinch of it

PREPARATION

Cut aloo and onions into pieces . Microwave them for about 12 min . Heat oil in a pan and add mustard seeds and jeera seeds once they pop up add green chillies , curry leaves and fry for a second.Add Tomato puree and fry for 2min . Now add aloo and onions cooked in the microwave to it. Add turmeric powder , salt , red chilli powder and cook mixing well for about 5 min simmer the flame and in the end add coriander leaves and put off the flame.

POORI

Poori a most sought after food by every one at any time .


INGREDIENTS

Wheat Atta - 4 cups

Soya powder - 2 cups

Salt - 2 tsp

Water - to mix the dough

Oil - for deep frying

PREPARATION

Mix wheat atta , soya powder , salt adding enough quantity of water .

Make small ball of atta roll into a small rounds and roll them into small circular rolls as shown below.

Heat oil in a pan and leave the circular rolls into the hot oil and fry the poori's till red as per desire.

Repeat the process and serve them hot with Aloo and Tomato Curry ...