MEXICAN DISH

Ingredients:

Brinjal -2

Bottle gourd -1/2 piece

Onion -1

Tomato -1

Green peas -1/4 cup

Capsicum -1

Tomato sauce -2 tsp

Butter -2 tsp

Sugar -1 tsp

Oil- as required

Pepper powder -3 tsp

Salt – to taste

Method:

Cut the onion, tomato, capsicum and bottle gourd into medium pieces.

Cut the brinjal and deep fry in oil and keep it aside.

Heat butter in a pan and add onion, green peas, capsicum, bottle gourd, tomato and deep fried brinjal and sauté well.

Add adequate water and cook it till done.

Add salt and pepper powder and finally add sugar and tomato sauce.

Cook it for 5 mts and serve hot.

BOTTLE GOURD RAVA LADOO

Ingredients:

Rava -1 cup

Bottle gourd grated -1 cup

Sugar -1 cup

Coconut grated – 1 cup

Cashew and kismis -10

Ghee -3 tsp

Method:

In a pan add 1 tsp ghee and roast the rava till it turns light golden brown and keep it aside.

Add sugar to the rava.

Add 1 tsp ghee and roast the bottle gourd till it gets dry and add to rava mix.

Add 1 tsp ghee and roast coconut and add to this to rava.

Roast the cashew and kismis and mix with rava.

Mix everything well and make as a ladoo.

RAGI PAKADA

Ingredients:

Ragi flour -1 cup

Gram flour -1 cup

Onions chopped -1 cup

Cumin seeds -1 tsp

Chili powder -3 tsp

Salt – to taste

Oil –for deep frying

Drumstick leaves -1/2 cup

Method:

Mix ragi flour and gram flour and add onions, chili powder, salt, cumin seeds, drumstick leaves.

Add little water and mix like soft dough.

Heat oil in a pan  and make small pakadas.

CURIVEPPILAI KUZHAMBU

Ingredients:

Curry leaves -2 cups

Tamarind –Lemon size

Turmeric powder -1/4 tsp

Salt – to taste

For tampering:

Mustard seeds -1/2 tsp

Methi seed -1/2 tsp

Jingly oil -1/4 cup

For  roasting & grinding:

Chilies -10

Gram dhal -2 tsp

Tuvar dhal -2 tsp

Urad dhal -2 tsp

Cumin seed -1 tsp

Asafetida -1/2 tsp

Oil -2 tsp 

Method:

First roast the curry leaves in the empty kadai till it turns crispy.

Heat 2 tsp oil and roast the above roasting & grinding items till it turns golden brown.

Grind the roasted items with curry leaves like a powder.

Dilute tamarind with 2 ½ cup of water.  And add to this to curry leaves mix. Add turmeric powder and salt.

Heat oil in a pan adds mustard seeds, methi seeds. Finally add tamarind and curry leaves mix and bring to boil.

Once the consistency is thick remove from stove.

U can keep this for 2 days.  

                                                                                                                                                                                

PROTEIN RICH BIRIYANI

Ingredients:

Basmati Rice – 1 cup

Channa sprout -1/2cup

Tomato -1

Onion chopped -1

Ginger, Garlic paste -1 tsp

Bay leave -1

Ghee -1 tsp

Mint

Coriander leaves

Cinnamon, clove -1

Salt – to taste

Oil – as required

Method:

Heat cooker and add ghee & oil. Add bay leave, cinnamon, clove and saure well.

Add chopped tomato, onion ginger, garlic paste and sauté well.

Add sprouts rice, salt, coriander, mint and sauté well.

Add required water and close the lid and cook till 2 whistle.

Remove the lid and serve hot.

ANDHRA PULI KUZHAMBU

Ingredients:

Ladies finger -150 g

Big onion -2

Chili -3

Tomato -5

Tamarind –lemon size

Chili powder -1 tsp

Oil -4 tsp

Salt – to taste

Curry leaves

Method:

Cut the ladies fingers into 1 inch pieces.

Cut the onion into lengthy pieces.

Dilute tamarind into 2 and ½ cup water.

Heat oil in a pan add onion, chilly and sauté well.

In a medium flame add ladies fingers and sauté till it becomes soft.

Add tomatoes chili powder and sauté till tomatoes becomes soft.

Add tamarind water and salt and bring to boil.

Garnish with curry leaves.

BITTER GOURD PITLAI

Ingredients:

Tuvar dhal -1 cup

Bitter gourd -3

Tomato -3

Onion -1

Red chilly -3

Dhaniya -1 tsp

Gram dhal -1/2 tsp

Cumin – 1 tsp

Grated coconut -1 tsp

Mustard seed ½ tsp

Urad dhal -1/2 tsp

Tamarind small size

Asafetida =1 pinch

Turmeric powder -1 tsp

Salt – to taste

Curry leaves

Oil – 3 tsp

Method:

Pressure cooks tuvar dhal with turmeric powder and 2 and ½ cup water.

Chop bitter gourd onion and tomatoes and keep it aside.

Dilute tamarind into 1 and ½ cup water.

Heat 1 tsp oil and add gram dhal, dhaniya, chilly, cumin, and grated coconut and sauté it in medium flame.

Add little water and grind it to coarse paste.

Heat remaining oil and add mustard, urad dhal and bitter gourd and sauté well till it done.

Add onion, tomato, salt and curry leaves and bring to boil till the raw smell disappears.

Add ground paste and boiled tuvar dhal and bring to boil for 5 mts and garnish with coriander leaves.

BABY CORN REPLICA

Ingredients:

Boiled & smashed potatoes -2

Big lengthy potato- 1

Red chilly powder -1 tsp

Amchur powder -1 tsp

Coriander, cumin powder -1 tsp

Rice flour -1 tsp

Maida –as required

Sego[Big size] -100g

Oil – for deep frying

Salt – to taste

Method:

Soak sego for half an hour with a pinch of food color [red].

Cut the big lengthy potato into lengthy pieces [like finger chips].

In a bowl mix smashed potatoes, chili powder, salt, coriander, cumin powder, Amchur powder and 1 tsp rice flour .Altogether mix well.

Take lengthy piece of potato and wrap the potato mix on the top of the lengthy potato. [Like ice stick].

Mix Maida, rice flour, salt with little water. Mix as a dosa batter.

Now dip the potato stick into the Maida paste, and dust with sego.

Make sure it has to be covered fully.

Heat oil in a pan and deep fry the potato sticks. And serve hot.

MANA THAKKALI CHUTNEY

Ingredients:

Mana thakkali  keerai – 1 bunch

Sambar onions -10

Oil – to taste

Gram dhal -1 tsp

Urad dhal -1 tsp

Cumin seed -1 tsp

Dhaniya -1 tsp

Grated coconut -4 tsp

Salt – to taste

Asafetida -1 pinch

Tamarind – small size

Red chilly -3

Method:

Heat oil in a pan adds gram dhal and urad dhal, Sambar onions and red chili and sauté well.

Add Mana thakkali keerai and sauté it till done.

Add cumin seed, coriander seed and sauté well.

Add tamarind, salt and grated coconut and switch off the gas.

Let it cool for sometimes and grind it as a coarse paste.

NAAN

Ingredients:

Maida – 2 cup

Curd -1/4 cup

Milk -1/4 cup

Baking soda -3/4 tsp

Baking powder -3/4 tsp

Sugar -11tsp

Salt 1 tsp

Butter 4 tsp

Method:

Mix Maida, baking soda, baking powder and filter it 2 to 3 times. Then only it will mix evenly.

In a bowl take the Maida and make as a dent in the middle.

Add salt, sugar, curd, Warm milk and butter and let it for few mts.

Then altogether mix gently with u r fingers.

Keep it for 5 to 6 hrs, maximum 7 to 8 hrs.

Take a small ball from the dough and dust with Maida and roll it like Roti .Apply little water over the roti and place it on hot tava.

Keep the stove on medium flame and close the lid.

After few mts bubbles ll come, then turn the tava and directly heat on the flame.

Remove and apply Butter  over it and serve hot.