Bhel Puri

Ingredients:

• 3 cups Bhel / Murmura / Pori
• 7-8 Flat small crisp puris / Thattai
• 1 cup Thin Sev
• 1/4 cup Thick Sev
• 1/2 cup Peanuts roasted
• 1/2 cup Onions finely chopped
• 1/4 cup Tomato chopped
• 1/2 cup Boiled diced potatoes
• 4 tbsp Dates chutney
• 3 tbsp Green chutney
• 4 tbsp Carrot grated
• 3 tbsp Coriander leaves finely chopped
• 1 pinch  Chili powder
• 1 pinch Cumin powder
• 1 pinch Salt

Method: 

1. Take a large mixing bowl and add bhel in it.
2. Break the puris into small pits by crushing with your fingers and add to the bowl.
3. Add onions, tomatoes, potatoes, thick sev, chili powder, salt, cumin powder, coriander leaves, dates chutney, green chutney, carrot and roasted peanuts.
4. Mix them all well and place this mixed mixture in a small cup.
5. Press tightly and invert it on a serving plate.
6. Remove the cup slowly and the garnish the top with thin sev.
7. Serve immediately.
8. Enjoy.

 

 

Karuvattu Kolambu / Dry fish curry

Ingredients:

• 1 cup Dry Anchovies fish
• 1 cup Onion fine chopped
• 1 cup Tomato chopped
• 2 flakes Garlic crushed
• 1 lemon size Tamarind
• 1 tbsp Chili powder
• 1/4 tsp Turmeric powder
• 1/2 tsp Mustard seeds
• 4-6 Fenugreek seeds
• 1 sprig Curry leaves
• 3 tsp Oil
• Salt to taste

Method:

1. Soak the dry fish in water for 10 minutes.
2. Now pull the head portion of the fish and discard it.
3. Wash the cleaned fish thoroughly for 2-3 times with water and turmeric and keep aside.
4. Now remove the extract from tamarind by soaking in hot water and keep aside.
5. Now heat a kadai or wok, add oil, when hot add mustard seeds, when the seeds splutter add fenugreek seeds and curry leaves.
6. Now add onion and garlic, fry them until light brown.

7. Add tomatoes and fry until oil leaves the sides.
8. Now add turmeric powder and chili power, mix well.
9. Now add the tamarind extract, salt and 2 cups of water.
10. Bring to boil and close the lid and cook it for 5 minutes.
11. Now add the fish and cook for 4 minutes.
12. Serve hot with rice, dosa or idli.

Note:

1.  This curry tastes even more better when the fish is marinated in the curry for at least 4 hours.
2. So prepare in morning and serve at afternoon.

Bottle Gourd Fry

Ingredients:

• 1 Bottle gourd
• 1/4 cup Onion chopped
• 1/2 cup Tomato chopped
• 2 flakes Garlic crushed
• 3 tbsp Fried gram crushed (optional)
• 2 tbsp Coriander leaves
• 1/4 tsp Turmeric powder
• 1/2 tsp Chili powder
• 1/2 tsp Mustard seeds
• 2 tbsp Oil 
• Salt to taste

Method: 

1. Peel the skin of the bottle gourd and cut into half.
2. Remove the seeds inside it and chop the vegetable into small cubes and keep aside.
3. Now heat a pan, add oil, when hot add mustard seeds, when they splutter add onion and garlic.
4. Fry them till transparent, add tomatoes and fry until oil leaves the sides.

5. Now add chili powder and turmeric powder, saute well.
6. Add the chopped vegetable and add salt and mix well.
7. Reduce the flame to medium heat and cover the lid and cook until done.
8. Keep stirring in between.
9. When all the water is evaporated and the vegetable is cooked add coriander leaves and crushed fried gram.
10. Mix well and transfer to a bowl.
11. Serve as a side dish along with rice and roti.

Dry Fish Fry

Ingredients:

• 1 cup Dried Anchovy fish
• 1/4 tsp Turmeric powder
• 1/2 tsp Chili powder
• 2 tbsp Oil
• Salt to taste

Method:

1. Soak the dry fish in warm water for 10 minutes.
2. Now discard the head part of the fish and wash thoroughly again and again.
3. Now heat a pan, add oil, when hot add the fish and keep frying stirring in between.
4. Add turmeric powder, chili powder and salt and keep frying the fish until they are very crispy.
5. The fish should be fried crisp enough so that they break into half when bent.
6. Serve as a side dish or can be had just like that.

Kuli Paniyaram / Gunta Ponganalu

Ingredients:

• 1 bowl Idly batter
• 1 cup Onion finely chopped
• 2 Green chillies
• 1/4" piece Ginger
• 1 tsp Cumin seeds
• 1/2 cup Coriander leaves chopped
• 1 tsp Oil
• 1/2 tsp Mustard seeds
• 2 tsp Urad dal
• 3 tbsp Chana dal
• 1 sprig Curry leaves
• Salt to taste

 

Method:

1. Grind green chillies, ginger and cumin seeds to a coarse paste without water.
2. Transfer this grounded paste to the batter.
3. Add onions, coriander leaves and salt to the batter.
4. Now heat a pan add oil, when hot add mustard seeds, when the seeds splutter, add urad dal, chana dal and curry leaves.
5. Fry them until the dals turn golden brown.

6. Now transfer this to the batter and mix well.
7. This batter should be thick.
8. Now heat the paniyaram pan.
9. Let the heat be in medium high.


10. Spray oil on the pan and pour the batter into each hole.
11. Do not over fill the holes.
12. Pour only 3/4 of the space, cover with a lid.
13. When you see small holes forming on the surface of the batter, flip the paniyarams and spray oil on them.


14. Prick a toothpick in center of the paniyaram, if it comes out clean, then remove the paniyarams.
15. Repeat the same procedure with remaining batter.
16. Serve this hot paniyarams with chutney.
17. Ginger chutney goes very well with these paniyarams.

Watermelon juice

Ingredients:

• 2 cups Watermelon fruit
• 1/4 " piece Ginger
• 2 tbsp Honey
• 2 Ice cubes

 

Method:

1. Put the watermelon fruit, ginger and honey in a blender.
2. Blend until smooth juice is formed.
3. Put few ice cubes in a tall glass.
4. Pour this blended juice over it and serve immediately.
5. Very good for refreshing.

Methi leaves fry

Ingredients:

• 1 bunch Fenugreek / Methi leaves
• 1/2 cup Onion chopped
• 3 Red chillies broken
• 2 flakes Garlic crushed
• 2 tbsp Coconut shredded
• 1/2 tsp Mustard seeds
• 2 tbsp Urad dal
• 1 tbsp Chana dal
• 1/4 tsp Turmeric powder
• 2 tbsp Oil
• Salt to taste

Method:

1. Discard the stems from the leaves.
2. Wash the leaves thoroughly and keep aside.
3. Now heat a pan, add oil, when hot add mustard seeds.
4. When the seeds splutter add red chillies, urad dal and chana dal.
5. When the dal turns golden brown in color, add onions and garlic.


6. Fry the onions well, then add turmeric powder and saute it.
7. Now add the fenugreek leaves and mix well, cover the lid and cook until done.
8. When all the water is evaporated, add salt and coconut.
9. Mix well and fry for few more minutes.
10. Transfer to a serving bowl and serve as a side dish.

Keema Kofta Curry

Ingredients for Kofta:

• 1 lb Minced meat (lamb)
• 2" piece Cinnamon
• 4 Cloves
• 2 Cardamons
• 1/2 tsp Chili powder
• 2 Green chillies
• 4 cloves Garlic
• 2" piece Ginger
• 1/2 tsp Fennel seeds
• 1/4 tsp Turmeric powder
• 1 1/2 cup Onions chopped
• 4 tbsp Fried gram
• 3 tbsp Coriander leaves
• Salt to taste

Ingredients for curry:

• 1 Tomato chopped
• 1 cup Coconut shredded
• 1/4 tsp Turmeric powder
• 1/2 tsp Chili powder
• 1 1/2 tsp Coriander powder
• 1/4 tsp Pepper corns
• 3 tbsp Mint leaves
• 4 tbsp Oil
• Salt to taste

 

Method:

1. Grind fried gram to a fine powder and keep aside.
2. Now grind cinnamon, clove, cardamon, chili powder, green chilies, fennel seeds and  onion to a fine paste without adding water.
3. Now divide this grounded portion into half and keep aside for curry.
4. Now in a mixie jar grind coconut and pepper to a fine paste by adding little water and keep aside.

5. Now take a bowl add minced meat and half of the grounded paste and fried gram powder.
6. Add salt, 1/4 tsp turmeric powder and coriander leaves to it and mix well.
7. Now divide into equal portion and wet your hands and make small balls for kofta.
8. Cover it and keep aside.
9. Now heat a kadai or wok, add oil, add the remaining grounded paste and fry well.
10. Add tomatoes and fry well.
11. Add turmeric powder, chili powder, coriander powder and mint leaves.
12. Fry well until oil leaves the sides.
13. Now add water, grounded coconut paste and salt.

14. Allow to boil.
15. Now turn the stove to medium heat and add the koftas in to the curry.
16. Close the lid and cook until the koftas float on surface.
17. Garnish with coriander leaves and serve with roti, rice, idiyappam, etc..
18. Enjoy!!

Idiyappam

Ingredients:

• 4 cups Rice flour
• Idiyappam / Sev presser
• 2 tbsp Oil
• Salt to taste
• Warm water

Method:

1. Add the rice flour in a microwave safe bowl and microwave for 4 mins.
2. The rice flour should be hot but not burnt.
3. If you don't have microwave then you can dry roast on a pan.
4. Transfer to a large bowl, add salt and mix well.
5. Allow the flour to cool.

6. Now add the warm water little by little and knead to a soft firm dough.
7. Add 1 tbsp oil to it and knead again.
8. Now add water to the Idly cooker and allow to boil hot.
9. Now apply oil on the idly moulds and keep aside.
10. Apply oil to the presser and take the dough to fill in it.
11. Now press the machine, so the thin noodles is formed.

12. Press this noodles on the idly mould.
13. Now place this idly stand in the boiling water.

14. Steam cook for 8-10 mins.
15. When you touch with wet fingers, it should not stick.

16. Transfer this idiyyappam to a serving plate and serve hot with any spicy gravy.
17. Enjoy!!

Cucumber Kosambari

Ingredients:

• 1 Cucumber
• 1 cup Moong dal
• 1 Green chili slit
• 1 sprig Curry leaves
• 1/2 tsp Mustard seeds
• 1 pinch Asafoetida
• 1 tsp Oil
• 2 tsp Urad dal
• 2 tbsp Coriander leaves chopped
• 2 tbsp Freshly grated coconut
• Salt to taste

Method:

1. Wash and soak moong dal in water for 1 hour.
2. Strain out all the water and keep aside.
3. Now peel the skin of the cucumber and grate it.
4. Remove excess water from the grated cucumber and keep aside.
5. Now heat a pan, add oil, when hot add mustard seeds.
6. When the seeds splutter, add urad dal, curry leaves, green chili and asafoetida.
7. Saute until the dal turns golden brown.
8. Remove and transfer this to the grated cucumber, in a bowl.
9. Add soaked moong dal, salt ,coconut and coriander leaves.
10. Mix well and serve immediately.
11. Serve as a salad.

Note:

1. Once you add the salt, serve immediately or else the cucumber will start oozing out water.

Chole Tikki

Ingredients:

• 1 cup Chickpeas / Chole / Kabul Channa
• 1 Potato boiled
• 1 tsp Ginger garlic paste
• 1/4 cup Coriander leaves chopped
• 3 Green chillies
• 1/2 tsp Chili powder
• 1/2 tsp pepper corns
• 1 Lemon
• Oil spray
• Salt to taste

For serving:

• 1/2 cup Dates sweet chutney
• 1/2 cup Green chutney
• 1/2 cup Yogurt blended

Method:

1. Soak Channa overnight and cook in a pressure cooker with enough water until soft.
2. Strain all the water and keep the channa aside.
3. Now take a food processor, add cooked channa, potato, ginger garlic paste, pepper corns, green chillies, chili powder, coriander leaves and salt.

4. Blend all together without water to a coarse paste.
5. Now transfer to a bowl, add lemon juice and mix well.
6. Preheat the oven to 400 F.
7. Now spray oil on a baking tray.

8. Now make equal ball of the grounded paste and flatten with fingers and place on a tray.
9. Spray oil on them and place in oven for 10 mins.
10. Turn on the other side of the tikkies and again spray oil on the tikkies.
11. Bake for another 10 mins.

12. Nice golden brown color should be formed on both the sides.
13. Transfer the tikkies to a serving plate.

14. Serve with plain yogurt, green chutney and sweet chutney.
15. Enjoy!!

Chicken Lettuce Wraps

Ingredients:

• 1/2 lb Grounded Chicken
• 1 Iceberg lettuce
• 1 packet thin Rice noodles
• 1/2 cup Onion finely chopped
• 1 tsp Ginger garlic paste
• 2 tbsp Red chili flakes
• 1 tsp Chili paste
• 2 tbsp Soya sauce
• 1 tsp White vinegar
• 3 tbsp Oil for chicken
• Oil for deep frying
• Salt to taste

Method:

1. Heat a nonstick pan, add oil, when hot add onions and fry til brown.
2. Now add ginger garlic paste and fry until raw smell is gone.
3. Add grounded chicken to it and keep stirring, breaking the chicken into small granules.
4. Add chili flakes and chili sauce and saute it.
5. Close the lid and cook until the chicken is thoroughly cooked.
6. Now add soya sauce, vinegar and salt.
7. Keep frying the chicken until all the moisture evaporates and keep roasting it.

8. Now remove the chicken and keep aside.
9. Now heat oil for deep frying.
10. The oil should be smoking hot.
11. Now add the rice noodles in batches and fry in oil until crisp and white.
12. Remove and place on a paper towel.

13. Now remove the layers of lettuce, wash in running water and place on a serving plate.
14. Now spread the crispy rice noodles on a plate and place the chicken on top of it.
15. Serve each lettuce with crispy noodles and chicken in center, wrap it and have.
16. Enjoy !!!

Vermicelli Kheer

Ingredients:

• 1 cup Roasted thin vermicelli
• 4 cups Milk
• 1 tsp Ghee
• 1 tbsp Cashew nuts broken
• 1 tbsp Raisins
• 1/2 tsp Cardamon powder
• 3/4 Cup Sugar
• 1 pinch Salt
• 1 tsp Grated Pistachios
• 1 pinch Saffron

Method:

1. Break the long vermicelli into small pieces by crushing with hands.
2. Take a microwave safe bowl add vermicelli and ghee in it.
3. Mix well so the vermicelli is coated with ghee.
4. Now microwave for 1 1/2 minutes.
5. Remove and add cashew nuts and raisins. Mix well and again microwave for 1 minute.
6. Check if the nuts are light brown or else microwave for one more minute.

7. Do not burn the vermicelli.
8. Now add milk, sugar, salt and cardamon powder and mix well.
9. Now microwave for 10 minutes, stirring once in between.
10. Now remove and mix well and transfer to a serving bowl and garnish with pistachios and saffron.
11. Serve hot or chilled.

Note:

1. As each ones microwave model is different, microwave the kheer until the vermicelli starts floating on the surface.

Kadai Bhendi / Lady finger

Ingredients:

• 20 -25 Bhendi / Ladyfingers
• 1/2 cup Capsicum chopped
• 1 cup Onions finely chopped
• 1 cup Tomatoes chopped
• 2 tsp Ginger garlic paste
• 1/4 tsp Turmeric powder
• 1 1/2 tsp Coriander powder
• 1 tsp Chili powder
• 1/4 tsp Garman masala powder
• 10 Cashew nuts
• 1/4 cup Coriander leaves chopped
• 1 sprig Curry leaves
• 1 cup Water
• 3 tsp Oil
• 1 tsp Cumin seeds
• Salt to taste

Method:

1. Wash and clean the bhendi and pat dry, cut them into bite size pieces.
2. Now heat oil for deep frying the bhendis, fry until stickiness is gone and the color is retained.
3. Remove and place on a paper towel and keep aside.
4. Now grind the cashew nuts to a smooth paste by adding little water and keep aside.
5. Now heat a KADAI or wok, add oil, when hot add cumin seeds.

6. When the seeds splutter add onions and curry leaves.
7. Fry until onions are transparent, add ginger garlic paste and fry until the raw smell is out.
8. Add tomatoes and fry until oil leaves the sides.
9. Add chili powder, coriander powder, turmeric powder and garam masala, Fry them all well.
10. Add the grounded cashew paste and fry until oil leaves the sides.

11. Now add capsicum and saute for a minute.
12. Add water and salt, when the water boils add the fried bhendi and cook for 5 minutes.
13. Add coriander leaves and mix well.
14. Transfer to a serving bowl.
15. Serve with chapati or naan.

Note:

1. If you want the gravy dry do not add water, just fry with the other ingredients.

Mango Lassi / Smoothie

Ingredients:

• 1 cup Mango pulp or puree
• 1 1/2 cup Milk chilled
• 1/2 cup Yogurt
• 4 tbsp Sugar
• 1 pinch Cardamon powder

Method:

1. Add mango and milk in a blender and blend till the pulp is smooth.
2. Now add yogurt, sugar and cardamon powder and blend again.
3. Transfer to a tall glass and serve immediately.

Note:

1. If the smoothie is very thick, dilute by adding more milk.

Cabbage Pulao

Ingredients:

• 1 cup Cabbage chopped 
• 1 cup Basmati Rice 
• 1 1/2 cup Water 
• 1 tbsp Ginger garlic paste
• 4 tbsp Oil 
• Cloves 3, Cardamom 2 and Cinnamon 1" (powdered together)
• 1/2 cup Onion sliced lengthwise
• 4 Green chili slit 
• 1 cup Tomato chopped
• 3 tbsp Mint leaves chopped
• 3 tbsp Coriander leaves chopped
• 2 tspYogurt 
• 1 tsp Lemon juice  
• Salt to taste

Method:

1. Wash the rice and strain all the water and keep aside.
2. Now heat a pressure cooker pan, add oil, when hot add the sliced onion and green chili. Saute until onions turns golden brown.
3. Now add the spice powder, mint leaves and ginger garlic paste.
4. When the raw smell disappears add the tomatoes.

5. When the tomatoes are cooked add yogurt. Fry until the oil  leaves the sides.
6. Now add chopped cabbages and saute for few mins.
7. Now add the washed and drained rice and saute again.
8. Add water, salt, coriander leaves and lemon juice. Stir it and cover the lid of the pressure cooker.
9. Cook for two whistles. switch off the stove and shift the cooker to the cooler place and allow the steam to release by itself.
10. Remove lid once all the steam is out mix them gently so the rice remains in shape.
11. Serve with raita and cucumbers.

Mango Milkshake

Ingredients:

• 1 cup mango pulp or puree
• 2 cups Milk chilled
• 2 tbsp Fresh cream
• 2 tbsp Whipped cream
• 4 tbsp Sugar

Method:

1. Add mango pulp and 1 cup of milk in a blender and blend to a smooth paste.
2. Now add remaining milk, sugar and fresh cream, blend again.
3. Now transfer the smoothie to a tall glass.
4. Gently place whipped cream on top of the smoothie.
5. Serve chilled immediately

Note:

1. If the smoothie is very thick, dilute it by adding more milk.

Spinach Poriyal

Ingredients:

• 3 bunches Spinach
• 1/4 cup Toor dal
• 1/2 cup Onions chopped
• 4 Red chillies broken
• 1 clove Garlic crushed
• 1/2 tsp Turmeric powder
• 1/2 tsp Mustard seeds
• 1 tsp Urad dal
• 1 tsp Chana dal
• 4 Curry leaves
• 2 tbsp Oil
• Salt to taste

Method:

1. Wash the dal and pressure cook the dal with enough water.
2. Do not over cook the dal, it should retain its shape.
3. Strain the water from the dal. Use this water for making rasam.
4. Now wash the spinach and remove the leaves from the stem and keep aside.
5. Now heat a pan, add oil, when hot add mustard seeds.
6. When the seeds splutter add urad dal, chana dal, red chillies and curry leaves.

7. Now add onions and garlic.
8. Saute until onion turns transparent.
9. Add turmeric powder and saute well.
10. Now add the spinach and keep the flame on high.
11. Keep sauteing often.
12. Fry the spinach until all the water is evaporated and them add salt.
13. Fry well again, see that it is not watery.
14. Now add the cooked dal and gently stir it.
15. Transfer to a serving bowl.
16. Serve as a side dish with rice, sambhar and rasam.

Fresh cream Fruit Cake

Ingredients for Orange cake: 

• 6 Eggs  
• 1 cup All purpose flour (maida)
• 1 cup Powdered sugar
• 1/2 tsp baking powder
• 2 tbsp melted butter (optional)
• 1 tsp vanilla extract 
• 1 tbsp Orange Zest (scraped skin)
• A pinch of salt
• Baking tray
• Non stick spray

Ingredients for decorating:

• 1 pint Heavy whipping cream
• 3 drops  Yellow food color
• 1 cup Sugar  
• 1 Orange
• 1 Kiwi fruit

Method:

1. Preheat the oven to 375 F.
2. Separate the egg whites from egg yolks and whisk the egg whites in the hand mixer, until the whites turn fluffy and stand.
3. Now whisk the yolks also separately, to it add sugar and butter, blend them well.
4. Take the yolk mixture and gently fold in to the egg whites, so that the egg whites does not loose its texture.
5. In a bowl add the flour, baking powder and salt. sieve them together so they easily fold into the egg mixture.
6. Now slowly add the flour in to the egg mixture and mix very gently. See that no lumps are formed.
7. Now add the orange zest and vanilla extract and mix well.

8. Divide this into two portion and spread this mixture on the oil sprayed round baking tray and tap it little to spread evenly and bake it in the oven for 20mins.
9. Remove and repeat with other cake mixture.
10. Check by putting a toothpick or knife through  the cake.ti should come out clean only then the cake is done.
11. This is the Orange Cake.

12. Now we have two sheets of cake.
13. Allow the cakes to cool completely.

Method for Decorating:

1. Take a bowl add the heavy whipping cream, sugar and food color.
2. Whip with an electric beater until the soft peaks are formed.
3. Now place one sheet of cake on a flat plate and cover with the whipped cream.

4. Now replace the other sheet on top of it and cover completely with whipped cream.
5. Now using your cake decorating cone, design your cake.
6. Now remove the pulp from the oranges and peel the skin of kiwi and slice it.

7. Decorate these fruit pieces on the cake.
8. Chill the cake and then serve.