TOMATO PAPPU

Ingredients:

1 Big Tomatoe (chopped)

1 cup Toor daal (reserve in water for 1 hour)

1 tsp Turmeric powder

1 tsp Red Chilli Powder

1 Medium size Onions (finely chopped)

4 Green Chillies (slit into half & seeded)

Salt to taste

For Tempering:

1/2 tbsp ghee (Butter)

3/4 tsp Mustard seeds

1 tsp Cumin seeds

8 flakes Garlic (crushed)

4 whole Red Chillies

12 Curry Leaves

Method:
Put daal in a pan, add tomatoes, turmeric, red chilli powder, onions and green chillies. Bring to a boil, remove the scum, reduce to low heat, simmer, stirring at regular intervals, until the lentils are mashed. Continue to simmer.
To prepare the tempering, heat ghee in frying pan, add mustard and cumin seeds, stir on medium heat until they begin to pop, add garlic and stir -fry until golden brown.
Then add red chillies and curry leaves, stir until the chillies becomes bright red, and pour over the simmering daal.
Remove and garnish with coriander leaves.

Meal Maker Kurma

INGREDIENTS :

Meal maker : 2 cups

Peanuts : 1 table spoon

Sesame seeds : 1 table spoon (Nuvvulu )

Coconut powder : 1 table spoon

Poppy seeds : 1 teaspoon ( Gasagasalu )

Tamarind : 3 flakes

Coriander seeds : 1 teaspoon

Cardamom : 2

Cloves : 2

Cinnamon : 1 piece

Red chilli powder : 1/2 teaspoon

Salt to taste

Turmeric : A pinch

Finely chopped onion : 1/4 cup

Cilantro : few

For popu or thadka :

Vegetable oil : 1 – 2 table spoon

Ginger garlic paste : 1/2 teaspoon

Mustard seeds : A pinch

Cumin seeds : A pinch

Curry leaves : few

DIRECTION TO PREPARE :

1 . Soak the meal maker in the hot water for up to 15 minutes.
2. Roast peanuts, sesame seeds, coriander seeds, cardamom, poppy seeds, cloves, cinnamon and saajira on saute pan.
3 . Grind above roasted items and coconut in to fine powder. Add red chilli powder, salt, tamarind flakes and little bit of water to the above powder and grind it to make smooth paste.
4. Heat oil on study pot over medium heat. When the oil is hot, add cumin seeds, mustard seeds, curry leaves and let it to crackle. Add onion and ginger garlic paste. Fry for a minute. Add soaked meal maker pieces, turmeric and stir it for a minute. Add 1/2 cup of water and cover with lid. Cook to tender. Add above ground paste along with required water. Mix well and cover with lid and cook on low flame. When meal maker reach required tenderness. Turn off the heat.
Garnish with cilantro.

Golden Fruit Salad

Golden Fruit Salad

1 medium mango, peeled and cubed (or 2 cups frozen cubed mango, defrosted) 

1 Gala or Golden Delicious apple, cored and thinly sliced 

1 Asian pear, cored and thinly sliced 

1 peach or nectarine, thinly sliced 

1/2 cup red seedless grapes, sliced in half 

1 Tbsp. finely chopped candied or preserved ginger 

1/2 cup orange juice 

1/2 tsp. vanilla extract

Place the cubed mango in large serving bowl. Add the apple, pear, peach (or nectarine) and grapes. Toss gently to combine. Add the ginger, orange juice and vanilla, then toss again.

Fruit Sundae Cones

INGREDIENTS :

• 3/4  cup cut-up strawberries
• 3  cups cut-up fruits, such as apples, bananas, cherries, seedless red grapes, kiwifruit, plums, and/or peaches
• 6  large waffle cones
• 1/4  cup toasted coconut (optional)

directions :

1. Place strawberries in a blender container; cover and blend until smooth. Place desired fruit in bowl; gently toss together. Spoon fruit into cones. Drizzle with the strawberry puree. If desired, top with coconut. Makes 6 cones.

Fruit Medley With Mint and Lime

Ingredients

• 1  cup  seedless green grapes, halved
• 1  cup  seedless red grapes, halved
• 3  plums, cut into 1/2-inch-thick wedges
• 2  peaches, peeled and cut into 1/2-inch-thick wedges
• 2  nectarines, cut into 1/2-inch-thick wedges
• 2  limes
• 1  cup  water
• 1/4  cup  sugar
• 6  mint sprigs
• 2  tablespoons  chopped fresh mint
• 1  tablespoon  fresh lime juice
• 1  teaspoon  grated lime rind
• Mint sprigs (optional)

Preparation

Combine first 5 ingredients in a large bowl; cover and chill.

Carefully remove 6 (2-inch) strips of rind from limes using a vegetable peeler, making sure to avoid the white pithy part of the rind. Combine lime strips, water, sugar, and 6 mint sprigs in a small saucepan; bring to a boil. Cook until reduced to 1/2 cup (about 5 minutes). Discard lime strips and mint sprigs; cool. Stir in chopped mint, juice, and grated rind. Pour over fruit, tossing gently to coat. Garnish with additional mint sprigs, if desired.

Peanut Butter-Banana Spirals

Ingredients

• 1/2  cup  reduced-fat peanut butter
• 1/3  cup  vanilla low-fat yogurt
• 1  tablespoon  orange juice
• 2  ripe bananas, sliced
• 4  (8-inch) fat-free flour tortillas
• 2  tablespoons  honey-crunch wheat germ
• 1/4  teaspoon  ground cinnamon

Preparation

Combine peanut butter and yogurt, stirring until smooth. Drizzle juice over bananas; toss gently to coat.

Spread about 3 tablespoons peanut butter mixture over each tortilla, leaving a 1/2-inch border. Arrange about 1/3 cup banana slices in a single layer over peanut butter mixture. Combine wheat germ and cinnamon; sprinkle evenly over banana slices. Roll up. Slice each roll into 6 pieces.

TINDORA (Dondakaya) FRY

Ingredients:

Tindora 20 – 25

Tamarind 1 inch Ball

Green Chiles 3 – 4

Cumin Seeds 1/2 tsp

Salt to taste

Talimpu:

Urad Dal 1/4 tsp

Cumin Seeds 1/4 tsp

Mustard Seeds 1/4 tsp

Asafoetida a pinch

Curry Leaves 6

Oil 1 tbsp

Method of preparation:

Wash tindora under fresh water.

Remove ends and chop tindora into thick circles.

Remove stems, wash and roughly chop green chiles.

Soak tamarind in a tbsp or more of water and extract thick pulp.

Grind tamarind, green chiles, cumin seeds and salt into paste.

Heat oil in a pan, add all talimpu ingredients in order.

Then stir in chopped tindora and salt.

Cook covered for few minutes until tindora is little soft.

Uncover and fry till tindora turns light brown around the edges.

Stir in tamarind green chile paste and cook for another minute or two.

Serve sour tindora with plain steamed rice or with dal rice.

BESAN DOSA

Ingredients:

Besan 1 Cup

Rice Flour 1 Cup

Green Chiles 2 – 3

Cumin Seeds 1/4 tsp

Onion 1 Small

Cilantro few Sprigs

Salt to taste

Oil as required

Method of preparation:

Peel and finely chop the onion.

Remove stems, wash and grind the green chiles into coarse paste.

Wash and finely chop the cilantro.

In a mixing bowl, add besan, rice flour, green chiles, cumin seeds, cilantro and salt.

Add enough water (around 3 cups) and make it into a somewhat thin batter.

Heat a flat pan on medium high heat, apply quarter tsp of oil with back of a spoon.

When pan gets hot, pour a ladle full of besan dosa batter on the pan in circular motions.

Make sure batter is thin enough that the dosa has perforations.

Try to fill up any big holes and form into 10 – 12 inch diameter dosa.

Layer the dosa with a tbsp of chopped onion.

Fry till bottom side starts to turn light golden brown.

Pour quarter tsp of oil around the dosa and turn on other side.

Reduce the heat to medium and cook on this side for a minute before removing from heat.

Repeat the same with remaining besan dosa batter.

Serve besan dosa with any chutney of your choice or with sambar.

SABUDANA DOSA

Ingredients:

Sabudana / Sago 1/2 Cup

Yogurt 1 1/4 Cups

Rice Flour 3 tbsps

Green Chiles 5 – 8

Cumin Seeds 1/2 tsp

Cilantro few Sprigs

Salt to taste

Method of preparation:

Remove stems, wash and finely chop the green chiles.

Wash and finely chop the cilantro.

Refresh sabudana in fresh water.

Soak sabudana in yogurt for 4 – 6 hours.

Add water to the soaked sabudana if necessary.

In a mixing bowl, add soaked sabudana, rice flour, green chiles, cumin seeds, cilantro and salt.

Add enough water (around 1 1/4 cups) and make it into a somewhat thick batter.

Heat a flat pan on medium high heat, apply quarter tsp of oil with back of a spoon.

When pan gets hot, pour a big ladle full of sabudana dosa batter on to the pan in one go.

Make sure batter is thin enough that it spreads by itself into around 6 inch diameter dosa.

Fry till bottom side starts to turn light golden brown.

Pour 1/8th tsp of oil on saggubiyyam dosa and turn on other side.

Reduce the heat to medium and cook on this side for a minute before removing from heat.

Repeat the same with remaining sabudana dosa batter.

Serve sabudana dosa immediately with any chutney of your choice.

CRISPY DOSA

INGREDIENTS :

Idli Rice 1 Cup

Urad Dal 1/3 Cup

Poha 1/2 Cup

Fenugreek Seeds 1/2 tsp

Salt to taste

Oil as required

Method of preparation:

Soak idli rice in fresh water for around 6 hours or overnight.

Soak urad dal, poha and fenugreek seeds together for around 3 hours.

Refresh the rice with fresh water and grind it into fine paste adding minimum amount of water.

Then add the remaining soaked ingredients, salt and grind again into fine smooth paste.

Take the ground dosa mixture into a bowl and keep it covered in a dark warm place to ferment for around 5 – 8 hours.

Adjust the fermented mixture into dosa batter consistency with sufficient water if required.

Heat a flat pan on medium high heat, apply half tsp of oil with back of a spoon.

When pan gets hot, pour a ladle full of dosa batter in middle of pan and spread it in circular motion with back of the ladle into thin dosa (around 7 inch diameter).

Cook covered for a minute if desired.

When edges of the dosa start to turn light brown, carefully turn the dosa on other side.

Cook on this side for a minute and turn and crisp the other side again before removing from heat.

Repeat the same with remaining dosa batter.

Serve crispy dosa with besan chutney or with any chutney of your choice.

COCONUT IDLY

INGREDIENTS :

Urad Dal 1/2 Cup

Idly Rawa 3/4 – 1 Cup

Salt to taste

Ghee as required

Scraped Coconut 4 tbsps

Onion 1 Small

Green Chiles 2

Ginger 1 inch Piece

Cilantro few Sprigs

Method of preparation:

Remove stems, wash and finely slice the green chiles.

Peel and finely chop the onion.

Peel and thinly slice the ginger.

Wash and finely chop the cilantro.

Soak urad dal in water for 3 – 5 hours.

Refresh the urad dal in fresh water and grind it into fine paste adding minimum water.

Soak idly rawa in water for half an hour.

Squeeze the water out of idly rawa and keep aside.

Mix the ground urad dal and idly rawa together by adding few pinches of salt.

Leave the batter in a warm place for couple of hours.

Mix in some water if the batter is too thick and not pourable.

Grease the idly mould with little ghee.

Place 2 – 3 green chile slices, few slices of ginger, a tsp of chopped onion, tsp of cilantro, a tbsp of scraped coconut on each idly mould before adding the batter into the mould.

Pour a big scoop of idly batter into each idly mould.

Reserve the remaining batter in the refrigerator for further use.

Steam the idlis for 15 – 20 minutes and remove from heat.

Let the idli cool off a bit before removing onto serving plate.

Serve coconut idly with sambar or any chuntey.

PANIYARAM

INGREDIENTS:

Sago 1/2 Cup

Rice 3/4 Cup

Urad Dal 1/4 Cup

Fenugreek Seeds a pinch

Yogurt 3 tbsps

Chana Dal 1 tbsp

Green Chiles 2

Ginger 1 inch Piece

Cilantro few Sprigs

Salt to taste

Oil to grease the moulds

Talimpu:

Cumin Seeds 1/4 tsp

Mustard Seeds 1/4 tsp

Curry Leaves 4

Oil 1 tsp

Method of preparation:

Remove stems, wash and finely chop green chiles.

Peel, wash and mince the ginger.

Wash and finely chop the cilantro.

Soak chana dal for 4 – 5 hours in enough water.

Soak sago, rice, urad dal, fenugreek seeds in enough water for 4 – 5 hours.

Strain the water and grind all of them together into paste adding yogurt and sufficient salt.

Add water if necessary while grinding.

Remove the ground paniyaram batter into a vessel and let if ferment for good 6 – 8 hours.

Then, stir in soaked chana dal and cilantro to the fermented batter.

Heat oil in a pan, add all talimpu ingredients in order along with ginger and green chiles.

When mustard seeds start spluttering, remove from heat and add to the paniyaram batter.

Heat aebleskiver pan or ponganalu pan on medium heat.

Grease the moulds with few drop of oil and let the pan heat a bit.

Fill each mould of the aebleskiver pan with a tbsp or more of the paniyaram batter.

Once edges start to change color, carefully turn paniyaram on other side and let it cook for a another minute. Carefully remove paniyaram from the pan onto a plate.

Repeat the same with remaining ponganalu batter.

Serve paniyaram with coconut chutney or with any other chutney and sambar.

MANGO MILK SHAKE

.

Ingredients:

2 cups ripe mango cubes

1/2 lt low fat milk

1 1/2 tbsps sugar (adjust)

pinch of cardamom pwd (optional)

1/2 cup crushed ice cubes

DIRECTION TO PREPARE :

1 Blend the mango pulp along with a cup of milk for 15-20 seconds.
2 Add the remaining milk, sugar, cardamom pwd and crushed ice and blend for another 30 seconds and serve chilled.