Carrot Fry

Ingredients:

3 medium sized carrot (Chop them into small cubes)

1 medium sized onion finely chopped

3-4 green chilies( slit them)

3-4 curry leaves

1tsp Cumin seeds

1 tsp Turmeric Powder

1 tsp Asafetida

2 tbsp Coconut Powder (Dry)

1 tbsp Lime juice

½ tsp Chili Powder

1tbspn oil

salt as per taste

fresh coriander chopped for garnishing

Method:

Heat oil in a pan on medium flame, add cumin seeds, turmeric powder, Asafetida, and curry leaves once it splutters add chopped onions, green chilies and sauté. Add carrot, salt, chili powder and cook for 5-6 minutes

Once the carrot is cooked add lime juice and coconut powder and cook for another 2 minutes. Now garnish with fresh chopped coriander and serve it with hot phulkas or rice.

PUNJABI CHOLE ( Chckpea )

Ingredients:

1 -24 Oz Chickpea Can (Unsalted)

1 teabag (this is used to give the black color) or Amla ( If you can find it then use it instead of tea bag, this has great nutrients and will give the dark color as well)

4 Pieces Black Cardamom

Black Salt ( Use as desired)

4 Green Chillies (Finely Chopped)

3 Tomatoes (Finely Chopped)

1 Tbsp Ginger Garlic Paste

2 Tbsp Green Coriander (Finely Chopped)

1 Onion (Finely Chopped)

1/2 tsp MangoPowder

1 tbsp Garam Masala

Red Chillies to taste

2 tsp Coriander Powder

1-1/2 tbsp Butter or Ghee

2 Pieces Bay Leaves

For Dry Spices

1/2 tsp Garam Masala

6 Pieces Cloves

1 Piece Cinnammon

1 tsp Black Pepper

1 tsp Cumin

1 tsp Coriander Seeds

2 tsp Anardana

Method:

Take a pressure cooker and add chickpea, teabag, salt and Black Cardamom and lots of water and boil for 10 minutes in the pressure cooker. Do not overcook, if you overrcook chickpea it will end up like a starchy paste. After cooking discard the teabag.

Take a pan, roast all dry spices and make a rough powder out of that and keep aside.

Take a deep pan and heat oil and add bay leaves and then add all the chole ( Keep the water seperately) in the pan and mix well for 2 minutes.

Add the dry spices, Mango powder, black salt and ginger-garlic paste. Add water in which you have boiled the chickpea earlier. Let it bring to a boil and then let it simmer for 10 minutes. Add the 2 tsp dry coriander powder.

If the curry looks too thick then add some water, mash some of the chole by pressing it with spatula to give a thick consistency like thick cream.

Garnish it with chopped coriander, green chillies halves.

Soak Red Onions in vinegar which are excellent accompaniment with Chole. Add some butter or ghee and serve it with Tandoori roti or Jeera Rice.

PUDINA PULAO

Ingredients-2

2 Onion (cut lengthwise)

2 Bay leaf

4 Cloves

2 Cardamon

1 Cinnamon

1 Star Anise

2 Java peppercorn

1 tsp Cumin seeds

1½ tsp Salt

4 tsp Oil

1 tsp Ghee

½ cup Coconut pieces

2 cup Basmati rice

Method:

Wash and soak basmati rice for at least 15 minutes.

Grind 1/2 cup coconut with water. Add that to 4 cups of hot water and drain the coconut milk, keep this aside.

Grind all ingredients from table-1 to a fine paste (picture does not show coriander, accidents happen) and keep it aside.

Heat oil and ghee in a pan; add bay leaf, cloves, cinnamon, cardamoms, star anise, java peppercorn (optional) and cumin seeds.

Sauté onions along with the spices until translucent.

Now add the pudina paste along with salt.

Fry for a while, wash and drain all water from basmati rice.

Mix cooked pudina paste, basmati rice with coconut milk the cook in a rice cooker.

You can add some panner into it …it will be more tasty…

Serve with raita or mirch salan.

Soya Beans Rice

Ingredients:

1 c Basmati Rice

1- 1/2 c Water

1 c soya beans

1/2″ Cinnamon stick

2 Cloves

2 Cardamom

1- 1/4 teaspoon Salt

2 Chilies

1/2 cup Coconut

1 bunch Coriander leaves

4 cloves Garlic

1/2″ piece Ginger (made into a paste)

2 tablespoons Butter

1 Onion cut lengthwise

Method:

1. Wash the rice and drain the water.

2. Pour the butter into a vessel and heat.

3. Add cinnamon, cardamom and cloves.

4. Add onions and chilies and fry until onions turn golden brown.Add ginger + garlic paste and fry until you get a nice smell.

5. Now pour 1 and 1/2 cup water,add coconut, salt and let boil

6. Add rice + coriander leaves + soya beans.

7. Reduce to low heat and let the rice cook.

8. Serve Hot with nice cool raitha

Channa Pulao

Ingredients:

1cup basmati rice

1 cup kabuli channa

3 onions

3 cloves

1 bay leaf

1/2 bunch coriander leaves

salt to taste

ghee to fry

For Masala:

1 onion

3 cloves garlic

1 bunch coriander leaves

Method:

Soak channa overnight in water.Chop onions finely.

Clean and wash rice and soak in water for a few minutes.

Heat ghee in a pan add cloves,bay leaf,onions and saute. Add rice and fry for a few minutes till you get a nice flavour.

Place rice in a cooker container with 1 1/2 cups of water and salt to taste.

Place channa in another container with 2 cups of water.Place both the container in cooker.pressure cook for 10 minutes.

Grind ingredients for masala to a smooth paste.

Heat a little ghee. Add the ground masala and salt and fry till the raw flavour is lost.Add cooked rice and channa.

Mix gently & garnish with mint leaves and serve hot.

Egg Fried Rice

Ingredients:

2 eggs

1/4 tsp salt

beat together the salt and eggs

1 coarsely chopped onion

2 tbsp oil

2 cloves garlic-finely chopped

1/4 tsp ajinomoto-optional

1 tbsp celery-finely chopped

1 tsp soya sauce

1 tsp vinegar

1 tsp chilli sauce

2 tbsp oil

1 cup rice

Bamboo shoots (Optional)

Any other vegetables you can use

Method:

Boil the rice, rinse under cold water till cool, and work 1 tbsp oil into it.

Leave it to drain. Heat 1 tbsp oil.

Add the eggs and cook them, stir frying all the time so that they are cooked to a scramble.Keep aside till ready to use.

Heat the rest of the oil in a wok add the garlic and onion and stir-fry together over high heat for about 5 minutes or till the onion looks transparent, but is not soft.

Add the rice, Soya sauce, chilli sauce, vinegar and celery and mix together continuing to stir-fry over high heat.

Serve hot, garnished with the scrambled egg

Vegetable Pulao

Ingredients:

1 c Rice

1- 1/2 c Water

1 c Vegetables

1/2″ Cinnamon stick

2 Cloves

2 Cardamom

1- 1/4 teaspoon Salt

1/8 teaspoon Turmeric powder

1 teaspoon Dhania powder

2 Chilies or

1/4 teaspoon powder

1/2 cup Coconut

1 bunch Coriander leaves

4 cloves Garlic

1/2″ piece Ginger (made into a paste)

2 tablespoons Butter

1 Onion cut lengthwise

Method:

Wash the rice and drain the water.

Pour the butter into a vessel and heat.

Add cinnamon, cardamom and cloves.

Add onions and chilies and fry until onions turn golden brown.

Add ginger + garlic paste and turmeric powder paste and fry until you

get a nice smell.

Now pour 1 and 1/2 cup water.

Add coconut, coriander powder,salt and let boil

Add rice + coriander leaves + vegetables.

Reduce to low heat and let the rice cook.

Pepper Rice with Egg

Ingredients:

1 c Basmati rice

1- 1/2 c Water

1- 1/4 teaspoon Salt

1/8 teaspoon Turmeric powder

1 teaspoon coriander powder

2 Chilies

1 bunch Coriander leaves

1 Onion cut lengthwise

2 eggs

Vegetables (Optional)

2 tsp Pepper powder (Granule)

Method:

Wash the rice and drain the water.

Pour the butter into a vessel and heat.

Add onions and chilies and fry until onions turn golden brown.

Add turmeric powder and jeera and fry until you

get a nice smell.

Add only Rice without water and fry,

Now add 1-1/2 cup water and let it cook

Add coriander powder and salt

In another pan make like a egg bujji

Add egg bujji in rice + Sprinkle on the coriander leaves in the end.

Reduce to low heat and let the rice cook.

Kichidi

Ingredients:

1 cup sona masoori Rice

2 cup Water

1/2 cup MoongDaal

1/2″ Cinnamon stick

2 Cloves

2 Cardamom

1/2 tsp Blackpepper

1/2 tsp turmeric powder

1- 1/4 teaspoon Salt

2 Chilies

1/2 cup Coconut

1 bunch Coriander leaves

4 cloves Garlic

1/2″ piece Ginger (made into a paste)

2 tablespoons Butter

1 Onion cut lengthwise

Method:

Chop onions, green chillies and coriander leaves.

Wash the rice and moongdal. Add water in 1:2 ratio and put aside.

Heat oil or ghee in a pan and add cinnamon, cardamom, cloves and blackpepper. When they splutter add turmeric, curry leaves, green chillies and onions, fry them till golden brown and add ginger and garlic paste. Fry for 3 to 4 minutes, remove from heat and add it to rice and moongdal, add salt and cook it.

Garnish corinder leaves before serving.

Serve khichdi with sambar, curd or any pickle or pachi pulusu.

Spicy Lemon Rice

Ingredients:

1 cup Basmati rice

1 tbsp light olive oil

12-14 fresh curry leaves

couple dried red chilli’s

1-inch piece of Cinnamon stick

2 or 3 cloves

4-6 cardamom pods

2 tsp cumin seeds

1/4 tsp turmeric

1 large lemon juice

1 -1/2 cups boiling water

Salth to taste

chopped cilantro to garnish

Method:

Place the rice in a strainer and wash it thoroughly under cold running water.Drain well and set aside.

Heat the oil in a nonstick saucepan, when it is hot , add the curry leaves, chilli’s, cinnamon stick, cloves, cardamom, cumin seeds and turmeric.

Stir fry for 20-30 seconds and add the rice. Stir fry for 2 minutes , then add the lemon juice and the boiling water.

Bring to a boil, cover the pan tightly and reduce the heat to low.

Cook for 10-12 minutes, remove from heat and allow to stand undisturbed for 10 minutes.

Fluff the rice with a fork, season and garnish with the chopped cilantro before serving.

Bellpepper Raita

Ingredients:

2 large Red and Orange Bell Pepper, halved, seeded, Cut them into small chunks

2 cups plain whole-milk yogurt

1/4 cup (packed) chopped fresh mint

1 teaspoon ground cumin

1/4 teaspoon of chili powder

pinch of salt

Method:

Whisk yogurt, mint, cumin, and 1/4 teaspoon chili powder in medium bowl to blend. Add bell pepper and toss to coat. Season raita to taste with salt and pepper. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.) Sprinkle raita with pinch of cayenne pepper and serve

you can also add this in bellpeperrs.

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.