Bhel Puri

Ingredients:
• 250gms murmura or puffed rice
• 1 cup sev
• 1 onion finely chopped
• 1 tomato finely chopped
• 2 green chillies finely chopped
• 1 boiled potato finely chopped (optional)
• Potato chips handful crushed
• Cornflakes hand full
• ½ teaspoon of sugar
• ¼ teaspoon of red chilli pwd
• ½ teaspoon of chat masala
• 3tbp of tamarind paste
• Salt to taste
• Coriander leaves to garnish

Method:
• In a large bowl mix all ingredients other than puffed rice and sev.
• Now add puffed rice, sev and mix it well.
• Garnish with coriander leaves and serve.

Tip:
• You can also mix date and tamarind chutney.

Palli Pachadi (Peanut Chutney)

Ingredients:
• 100gms roasted peanuts
• 2 garlic pods
• 3 green chillies
• 1tbp of tamarind paste
• Salt to taste
• 100ml of milk
• 1 teaspoon of oil
• ½ teaspoon of mustard seeds
• ½ teaspoon of cumin seeds
• Asafoetida a pinch
• 2 dry red chillies

Method:
• Grind peanuts, garlic, green chillies, tamarind paste and salt to a smooth paste by adding milk.
• In small pan heat oil, add mustard seeds, cumin seeds, asafoetida and red chillies.
• Add seasoning to the grinded paste.
• Serve it with idly, dosa etc.

Capsicum and Green peas curry (Bell pepper and Green peas curry)

To serve 4 people

Ingredients:
• 3 medium size capsicum(I used long light green once)
• 2 medium size onions(chopped length wise)
• 1 cup of green peas
• 3tbps of Oil
• Salt to taste
To grind:
• 2 tbps of cumin
• 5 dry red chillies
• 3 tbps of besan (gram flour)

Method:
• Heat oil in a nonstick pan add capsicum, green peas and onions and fry till they are soft.
• Now add salt and the finely grinded powder and fry for another 3mins.
• Serve it with hot rice.

Tip:
• Besan adds lot of taste.
• It is always better to use a nonstick pan as the curry consumes less oil.

Simple Fried Rice

To serve 4 people:

Ingredients:
• 2 onions finely chopped
• 4 medium size carrot finely chopped
• 1 small cup of beans chopped in 1” inch length
• 400gms rice cooked
• 3 tbps of oil
• 1 tbp of pepper pwd
• Salt to taste

Method:
• Cook rice and put it aside.
• In a nonstick pan add oil and fry onions. Cook them till they r soft.
• Add chopped vegetables and cook till they are soft. Add pepper pwd and salt.
• Now cooked rice and mix well. Fry rice for about 3mins.
• Serve with raitha.

Tip:
• You can also add chopped spring onions.

Bruschetta with Tomato and Onion

Ingredients:
• 1 good loaf of Italian bread, sliced thin
• 1/4 Cup Extra Virgin Olive oil
• 2 pods garlic
• 1large onions finely chopped
• 3 tomatoes finely chopped
• 1 tbp of dry basil or (2 tbps chopped fresh basil )
• ½ tea spoon pepper
• Salt to taste

Method:
• Slice your Italian bread into 1/2 inch slices on the diagonal. Put slices onto baking sheet and place in oven to brown on one side (say at 350 for 5 minutes) then flip bread and toast the other side till light brown.
• Now remove it from the oven and rub the garlic pod on one side of each slice and bake it for another 2mins.
• In a bowl add chopped onions, tomatoes, basil, pepper, salt and 2 tbps of olive oil.
• Take 1 tbp of the above mixture and place it on each slice and add ½ teaspoon of olive oil on top.
• Now bake it for about 5 to 8 mins. Serve it hot.


Tip:
• Fresh basil will add lot of taste than the dried once.
• Rubbing garlic will also add lot of flavor.

Semiya/Vermicelli Payasam

To serve 4-6 people:

Ingredients:
• 150gms of vermicelli
• 750ml milk
• 100ml of condensed milk(optional)
• 50gms sugar
• 15 cashew nuts broken into half
• 15 raisins
• 1 tbp of ghee

Method:
• In a pan add ghee and fry nuts, raisins until golden brown and put them aside. In the same pan fry vermicelli and put it aside.
• Boil milk and add sugar. Add the roasted vermicelli and condensed milk. Cook for about 10 to 15mins. After the vermicelli becomes soft turn off the heat and cool it.
• Garnish it with fried nuts and serve it.

Tip:
• Add 100ml of cold milk after it cools. This will prevent from absorbing milk.
• Condensed milk will add lot of taste.

Fruit Salad

To serve 6 people:

Ingredients:
• 750ml milk
• 50ml cold milk
• 3tbps of custard pwd (I used vanilla flavor)
• 1tbp of corn flour
• 80gms sugar
• 1 apple finely chopped
• 1 banana chopped
• 5-6 strawberries

Method:
• In a pan boil milk. Add sugar and mix it well.
• Take cold milk in a small bowl. Add custard pwd and corn flour pwd and mix it well.
• Add the above mixture to the boiling milk and stir continuously. When it becomes little thicker turn off the heat and cool it down.
• Add chopped fruits, refrigerate it for few hours and then serve.

Tip:
• You can also add any other fruits of your choice like mango, pineapple, peach, grapes etc.

Bruschetta with Tomato and Cheese

Ingredients:
• 1 good loaf of Italian bread, sliced thin or normal bread slices
• 1/4 Cup Extra Virgin Olive oil
• 2 pods garlic
• 100gms of grated cheese
• 3 tomatoes finely chopped
• 1 tbp of dry basil or (2 tbps chopped fresh basil )
• ½ tea spoon pepper
• Salt to taste

Method:
• Slice your Italian bread into 1/2 inch slices on the diagonal. Put slices onto baking sheet and place in oven to brown on one side (say at 350 for 5 minutes) then flip bread and toast the other side till light brown.
• Now remove it from the oven and rub the garlic pod on one side of each slice and bake it for another 2mins.
• In a bowl add chopped tomatoes, basil, pepper, salt and 2 tbps of olive oil.
• Take 1 tbp of the above mixture and place it on each slice. Add grated cheese on top and add ½ teaspoon of olive oil.
• Now bake it for about 5 to 8 mins till the cheese melts. Serve it hot.


Tip:
• Fresh basil will add lot of taste than the dried once.
• Rubbing garlic will also add lot of flavor.

Bendi fry or Okra fry

To serve 4 people:

Ingredients:
• 750gms okras chopped
• 7 tbps of oil
• 10 cashew nuts chopped
• 1 tbp urad dal
• ½ tbp of cumin seeds
• ½ teaspoon of mustard seeds
• 4 garlic pods chopped
• 2 dry red chillies
• 2 big onions finely chopped
• 5-6 curry leaves
• ½ tbp of red chilli pwd
• ½ tbp of turmeric pwd
• Salt to taste

Method:
• Heat oil in a nonstick pan. Add cashew nuts, urad dal and once they start to turn brown add cumin seeds, mustard seeds, once they start to pop up little add garlic fry for about 2 mins. Add curry leaves and dry red chillies.
• Now add onions and fry for about 2mins. Add chopped okras and keep frying it now and then.
• Once they are cooked add salt, turmeric pwd and chilli pwd and fry for about 2mins.
• Serve hot with rice.

Tip:
• After washing okras dry properly so that when you chop them they will not be sticky.
• Don’t fry them continuously. Fry them once in a while. This prevents sticking.

Channa Palak curry

To serve 4 people:

Ingredients:
• 200gms of channa(chickpeas) soaked over night
• 250gms of Palak (I used frozen spinach)
• 2 big onions finely chopped
• 3 tbps of tomato puree(optional)
• 3-4 tbps of oil
• ½ tbp of cumin seeds
• 1 tbp of ginger and garlic paste
• ½ tbp of chilli pwd
• 1 tbp of kitchen king masala
• ½ tbp of garam masala
• Salt to taste
• Coriander leaves to garnish

Method:
• In a pressure cooker heat oil and add cumin seeds. Once they start to pop up add onions and fry till they are cooked.
• Add ginger and garlic paste and fry for about a minute. Add tomato puree and mix well.
• Add spinach and fry for about 3 mins.
• Add chilli pwd, kitchen king masala, garam masala and salt.
• Now add soaked channa and mix it well. Add 1 ½ cups of water.
• Cook for 3 whistles and put it aside.
• After removing the pressure cook for about 5mins in high flame.
• Garnish it with coriander leaves and serve hot with rice or roti.

Tip:
• If you are using fresh spinach then chop finely 3-4 bunches.
• Don’t use tomato puree more than 3 tbps because tomato and spinach combination is not good for health.

Cauliflower and kidney beans curry

To serve 4-6 people:

Ingredients:
• 25-30 cauliflower florets
• 1 teaspoon of cumin seeds
• ½ teaspoon of mustard seeds
• 2 large onions finely chopped
• 200ml of tomato puree
• 1 tbp of ginger and garlic paste
• 1 cup of kidney beans (I used tined once)
• 1 tbp of garam masala
• 1 ½ tbps of kitchen king masala
• ½ teaspoon of turmeric
• 1 tbp of chilli pwd
• Salt to taste
• Coriander leaves to garnish

Method:
• Heat oil in a nonstick pan. Add cumin, mustard seeds and fry for about half a minute. Add onions, ginger and garlic paste and fry till they are cooked.
• Now add tomato puree and cook until oil starts separating.
• Add salt, turmeric, garam masala, kitchen king masala and chilli pwd.
• Add cauliflower florets, kidney beans and fry for about a minute. Now add 2 cups of water.
• Close the lid and then cook for about 20mins.
• Garnish with coriander leaves and serve hot with rice or roti.

Tip:
• Better to cook in a pan than in a pressure cooker.
• If you are using fresh tomatoes add 3 medium size tomatoes finely chopped.
• If you are using socked kidney beans you have to pressure cook it for 2 whistles.

Spinach dal (Palakura pappu)

To serve 4 people:

Ingredients:
• 140gms of toor dal (kandi pappu)
• 200gms of spinach (I used the frozen once)
• 2 large onions finely chopped
• 5 green chillies
• ½ teaspoon of turmeric
• 4 cups of water (double of dal in 1:2 ratio)
• 4 tbps of tamarind juice
• ½ teaspoon of mustard seeds
• ½ teaspoon of cumin seeds
• 2 tbp of ghee
• 2 red dry chillies
• Asafoetida a pinch
• 5 curry leaves
• Salt to taste


Method:
• In a pressure cooker add dal, spinach, turmeric, green chillies and water.
• Cook for 3 whistles and put it aside.
• In a small pan add ghee, mustard seeds, cumin seeds, asafoetida, red dry chillies and curry leaves.
• After it starts to pop up add onions and fry till they are cooked. Add this to the dal.
• Now add tamarind juice and salt.
• Add ½ cup of water and cook for about 5mins.
• Serve hot with rice or roti.

Tip:
• If you are using fresh spinach add 3-4 bunches of finely chopped once.

Menthi majiga (Yoghurt rasam)

To serve 4-6 people:

Ingredients:
• 400gms of yoghurt
• 1 large onion finely chopped
• 2 tbps of oil
• 1 teaspoon of cumin seeds
• ½ teaspoon of mustard seeds
• 1 tbp of ajwine (vamu)
• 7-8 methi seeds
• 2 dry red chillies
• Asafoetida a pinch
• Pinch of turmeric
• Salt to taste
• Coriander to garnish

Method:
• Mix yoghurt in 500ml of water, add salt and turmeric powder.
• Heat oil in a pan add methi seeds and fry for about a minute. Now add cumin, mustard, ajwine, asafoetida and dry red chillies. Fry till they start to pop up.
• Add chopped onions and fry till they are cooked. Add this to the yoghurt mixture once it cools down.
• Garnish with coriander and serve it with rice.

Egg atchulu (egg prints)

To serve 2 people:

Ingredients:
• 4 eggs
• 3-4 very big onions finely chopped
• ½ tbp of mustard seeds
• ½ tbp of cumin seeds
• 1 tbp of red chilli pwd
• ½ tbp of turmeric
• 3 tbps of oil
• Salt to taste

Method:
• In nonstick pan heat oil, add mustard seeds and cumin seeds. After they start to pop up add onions.
• When onions are half cooked add salt, turmeric and red chilli pwd.
• Spread onions around the pan like a bed and now break the eggs one by one placing adjacent to each other.
• Close the lid and cook till the egg is cooked properly in a very low flame.
• Serve hot with rice.

Tip:
• Make sure that the onions are half cooked.
• Low flame is very important else the onions will start to burn.

Strawberry milkshake

To serve 2 people:

Ingredients:
• 200 grams of fresh strawberry’s
• 500ml cold milk
• 3-4 tbps of sugar
• 1 scoop of vanilla ice-cream(optional)


Method:
• Cut strawberries into small pieces.
• In a blender add strawberries, sugar, vanilla ice-cream and 50ml of milk.
• After the strawberries become a paste now add the remaining milk and grind it.

Tip:
• Add 3-4 ice cubes while grinding.

Raitha

To serve 4 people:

Ingredients:
• 1 small Cucumber
• 1 large Onion finely chopped
• 1 large Tomato finely chopped
• 500 grams of Curds/Yoghurt
• Salt to taste
• ½ tbp chat masala (optional)
• ¼ tbp red chilli pwd
• Coriander leaves to garnish

Method:
• In a large bowl add all the chopped vegetables and yoghurt.
• Add salt, chat masala and chilli pwd.
• Mix it well and garnish it with coriander leaves.

Cauliflower Rice

To serve 4 people:

Ingredients:
• 400gms rice (soaked for 15mins)
• 20 cauliflower florets
• 1 teaspoon of shajeera or cumin seeds
• ½ teaspoon of mustard seeds
• 2 large onions chopped in big cubes
• 2 medium size tomatoes finely chopped
• 1 tbp of ginger and garlic paste
• 1 cup of green peas (I used frozen once)
• 1 tbp of garam masala
• 2 tbps of kitchen king masala
• ½ teaspoon of turmeric
• 1 tbp of chilli pwd
• Salt to taste
• Coriander leaves to garnish

Method:
• Heat oil in a nonstick pan. Add shajeera , mustard seeds and fry for about half a minute. Add onions , ginger and garlic paste and cook for about a minute.
• Add cauliflower florets, green peas and fry for about 10 mins. Add salt and turmeric.
• Add garam masala, kitchen king masala and chilli pwd.
• Now add soaked rice and fry for about 2mins. Add water in 1: 1 ¾ ratios.
• Close the lid and then cook for about 20mins.
• Garnish with coriander leaves and serve hot.

Tip:
• Better to cook in a pan than in a pressure cooker.

Mixed vegetables and Nut’s rice

To serve 4-6 people:

Ingredients:
• 4 tbps of oil
• 400gms rice (soaked for 15mins)
• 1 teaspoon of shajeera
• 2 large onions
• 2 medium size tomatoes
• 1 tbp of ginger and garlic paste
• 10 cashew nuts finely chopped
• 10 almonds finely chopped
• 10 hazelnuts
• 15 raisins
• ¾ tbp of garam masala
• 1 tbp of kitchen king masala
• ½ teaspoon of turmeric
• 1 tbp of chilli pwd
• 1 large size potato chopped into big cubes
• 15 cauliflower florets
• 10 broccoli florets
• 1 small cup of beans chopped in 1” inch length
• 1 Hand full of corn cornels (optional)
• 1 small cup of green peas (I used frozen once)
• 5-6 baby corn chopped (optional)
• Salt to taste
• Coriander leaves to garnish

Method:
• Heat oil in a nonstick pan. Add shajeera and fry for about half a minute. Add all nuts and raisins and let them cook for about 2mins. Add onions,ginger and garlic paste and cook for about a minute.
• Add all the vegetables and fry for about 5 mins. Add salt and turmeric. Fry till they are almost half cooked.
• Add garam masala, kitchen king masala and chilli pwd.
• Now add soaked rice and fry for about 2mins. Add water in 1: 1 ½ ratio.
• Close the lid and then cook for about 20mins.
• Garnish with coriander leaves and serve hot.
Tip:
• Instead of shajeera you can also add cumin seeds.
• Different kinds of vegetables can be used.
• Better to cook in a pan than in a pressure cooker.

Cheese dosa

Ingredients:
• Shredded cheese
• Dosa batter

Method:
• On a nonstick pan take one big scoop of the batter and spread it around by making circular motion.
• Add ½ teaspoon of oil around the dosa and let it cook. After it is cooked on one end turn it to the other side. Cook for about a minute and again turn it.
• Take hand full of shredded cheese and spread it around. Let the cheese melt.
• Serve hot with chutney.

Egg Dosa

Ingredients:
• 1 egg
• Dosa batter
• Salt to taste
• Chilli pwd

Method:
• In a bowl beat the egg.
• On a nonstick pan take one big scoop of dosa batter and spread it around by making circular motion. Add the egg mixture on the top and spread it around.
• Sprinkle a pinch of salt and chilli pwd on the top.
• Add ½ teaspoon of oil around the dosa and let it cook. After it is cooked on one end turn it to the other side. Cook for about a minute.
• Serve hot with chutney.

Dal Dosa

Ingredients:

• 1 cup of toor dal
• 1 cup of channa dal
• 1 cup of urad dal
• 1 cup of moong dal
• 1 cup of rice
• Salt to taste
• oil

Method:
• Soak all the ingredients overnight except salt.
• Grind it by adding salt and sufficient water.
• On a nonstick pan take one big scoop of the batter and spread it around by making circular motion.
• Add ½ teaspoon of oil around the dosa and let it fry. After it is fried turn it to the other side. Fry for about a minute.
• Serve hot with chutney.

Tip:
• Fermenting is not necessary. This is more like a instant dosa.

Cabbage chutney

Ingredients:
• 200gms of cabbage
• 2tbps of oil
• 1 ½ tbp of urad dal
• ¾ tbp of mustard seeds
• ¼ tbp of methi seeds (about 8 seeds)
• Asafoetida a pinch
• 3 dry red chillies
• 5 green chillies
• 3 tbps of coriander leaves
• Salt to taste

Method:
• Heat oil in a pan and add methi seeds, urad dal, mustard seeds, asafoetida and dry red chillies. Fry for about 2mins and grind it to a smooth paste.
• In the same oil fry chopped cabbage and green chillies. Add salt and fry till the cabbage is cooked softly.
• Let it cool down. Mix the above grinded powder with coriander leaves and cooked cabbage.
• Now grind them all together. Serve hot with rice, roti or dosa.

Tip:
• While grinding the seasoning try to drain oil as much as u can else it will not be grinded properly.

Poha (Atukulu upma)

To serve 4 people:

Ingredients:
• 2 large onions finely chopped
• 150gms of rice flakes or poha
• 1 cup of green peas
• 3 tbps oil
• 2 tbps of channa dal
• 1 tbp of urad dal
• ¼ teaspoon mustard seeds
• ¼ teaspoon cumin seeds
• 2red dry chillies
• 3 green chillies finely chopped
• 5-7 curry leaves
• Asafoetida a pinch
• ½ teaspoon of turmeric
• 2 tbp of lemon juice (optional)
• Salt to taste


Method:
• In a bowl wash rice flakes twice and drain the water. Put it aside.
• In non-stick pan heat oil, add channa dal, urad dal and fry till they start to turn light brown.
• Add mustard seeds, cumin seeds, asafoetida and dry chillies. When they start to pop up add green chillies, curry leaves, green peas and chopped onions. Fry till they cook.
• Add salt and turmeric.
• Now add washed rice flakes. Mix it well and fry for about 2-3 mins.
• Turn off the heat and add lemon juice. Mix it well.

Tip:
• Vegetable like potato can also be added while frying onions. This is just to add some more taste to it.

Rice semiya (Rice Vermicelli)

To serve 3 people:

Ingredients:
• 200gms rice vermicelli
• 2 large onions finely chopped
• ½ cup grated coconut (optional)
• 15 cashew nuts chopped
• 3 tbps oil
• 2 tbps of channa dal
• 1 tbp of urad dal
• ¼ teaspoon mustard seeds
• ¼ teaspoon cumin seeds
• 2red dry chillies
• 3 green chillies finely chopped
• 5-7 curry leaves
• Salt to taste

Method:
• In a pan add water, very little amount of salt and rice vermicelli. Boil for 15mins. After it is cooked using a strainer drain the water and put it aside.
• In non-stick pan heat oil, add cashew nuts, channa dal, urad dal and fry till they start to turn light brown.
• Add mustard seeds, cumin seeds and dry chillies. When they start to pop up add green chillies, curry leaves and chopped onions. Fry till they cook. Add salt.
• Now add grated coconut and rice vermicelli. Mix it properly and serve hot.

Tip:
• Add running cold water after you drain hot water. This prevents from vermicelli sticking to each other.

Carrot dal (carrot pappu)

To serve 4 people:

Ingredients:
• 140gms of toor dal (kandi pappu)
• 3 large carrots chopped into big cubes
• 5 green chillies
• ½ teaspoon of turmeric
• 4 cups of water (double of dal in 1:2 ratio)
• 4 tbps of tamarind juice
• ½ teaspoon of mustard seeds
• ½ teaspoon of cumin seeds
• 1 tbp of ghee
• 2 red dry chillies
• Asafoetida a pinch
• 5 curry leaves
• 2 tbps of sambar powder (optional)
• Salt to taste
• Coriander to garnish

Method:
• In a pressure cooker add dal, carrots, turmeric, green chillies and water.
• Cook for 3 whistles and put it aside.
• In a small pan add ghee, mustard seeds, cumin seeds, asafoetida, red dry chillies and curry leaves.
• After it starts to pop up add this to the dal.
• Now add tamarind juice, salt, sambar pwd and coriander leaves.
• Add ½ cup of water and cook for about 5mins.
• Serve hot with rice.

Tip:
• Tamarind juice, sambar pwd and ghee adds lot of taste to the dal.

Simple sandwich

To serve 2 people:

Ingredients:
• 8 bread slices
• Butter to toast
• 2 ½ ” inches of cucumber finely chopped
• 1 tomato finely chopped
• 1 small onion finely chopped
• ½ teaspoon of pepper
• ½ teaspoon of oregano
• ½ teaspoon of salt
• Pinch of chilli pwd
• ¼ teaspoon of garam masala (optional)

Method:
• Mix all the chopped vegetables and add pepper pwd, salt, oregano, chilli pwd and garam masala. This will be the stuffing between the bread slices.
• Stuff the bread slices with this mixture.
• Heat a pan and add butter to toast the stuffed bread.

Pasta with Tomato sauce

To serve 2 people:

Ingredients:
• 300gms penne pasta
• 4tbps of olive oil
• 3 big pods of garlic chopped into big cubes
• 2 onions finely chopped
• 3 fresh tomatoes finely chopped
• 4tbps of tomato puree
• 1 teaspoon of dry basilicum
• ½ teaspoon of dry oregano
• ½ tbp of pepper pwd
• 1 teaspoon of vegetable broth(optional)
• Salt to taste
• Grated parmesan cheese

Method:
• In a large bowl add water, salt, 1tbp of oil and boil pasta. After it is boiled drain water and add 1 tbp of olive oil and put it aside.
• In a nonstick pan heat 3tbps of olive oil, add garlic and when it starts to turn light brown in colour add onions. Cook for about 2mins. Don’t overcook onions.
• Add chopped tomatoes, puree and cook for about 3mins. Now add basilicum, oregano, salt, pepper pwd and vegetable broth. Cook for about 3mins. Turn off the heat.
• Now add boiled pasta and mix well.
• Garnish it with parmesan cheese.

Tip:
• Any kind of pasta can be used.

Pizza

To serve 2 people:

Ingredients:
• 300gms of pizza flour
• 1 egg
• 1 teaspoon of sugar
• ½ teaspoon of salt
• 200ml of luke warm water
• 150ml of tomato puree
• ½ teaspoon of salt
• 1 teaspoon of dry basilicum leaves
• ½ teaspoon of oregano
• 1 teaspoon of vegetable broth (optional)
• ½ tbp of olive oil
• 250gms of mozzarella
• 2 fresh tomatoes cut in circles
• Hand full of spring onions

Method:
• In a large bowl add pizza flour, egg, sugar, ½ teaspoon of salt and luke warm water. Knead it into a tight dough. Add some more water if needed. Cover it with a foil. Let it sit for about 4-5 hrs. The dough will become double in size. Now mix it again after 5hrs and add some plain flour if needed.
• Roll the pizza dough into the desired shape.
• In a small bowl add tomato puree, ½ teaspoon of salt, basilicum leaves, oregano and vegetable broth. Mix it well by adding olive oil. This will be the basic tomato sauce.
• Pre heat the oven for about 10mins.
• On a baking tray put baking paper and put the rolled pizza dough on it. Spread the tomato sauce. Arrange chopped tomatoes, mozzarella and spring onions.
• Back it for about 15-20mins in 200-220C

Tip:
• If pizza flour is not available you can also use all purpose flour.
• Combine 50ml of warm water and 1 ½ teaspoon of yeast in a small bowl and stir to dissolve.
• Combine 3 cups flour with salt, sugar and egg in a bowl. Add yeast mixture, 2 tbp of olive oil, remaining water and mix for about 5min. Knead it into a tight dough. Rest follow the above method.

Avial (mixed vegetable curry)

Ingredients:
• 2 medium size potatoes chopped into big cubes
• 2 big carrots chopped into small cubes
• 20 cauliflower florets
• Hand full of kidney beans and flat white beans soaked over night (optional)
• 1 small cup of green peas (I used frozen once)
• 1 small cup of beans chopped in 1” inch length
• 200ml of water
• 100gms of grated coconut (I used desiccated coconut)
• 7-8 green chillies
• 1 tbp of cumin seeds
• 1 tbp of ghee
• ½ tbp of cumin seeds
• Asafoetida a pinch
• Salt to taste
• Coriander leaves to garnish

Method:
• In a pressure cooker add all the vegetables including soaked beans, water, salt and cook for 2 whistles and put it aside to cool down.
• Coarsely grind coconut, green chillies and 1 tbp of cumin seeds.
• In a small pan heat ghee and add ½ tbp of cumin seeds and asafoetida. This will be the tadaka.
• Now add the grinded paste, tadaka and coriander leaves to the boiled vegetables and mix it well.
• On medium flame cook for about 10mins. Serve hot with rice or roti.

Tip:
• Don’t add more than 200ml of water as the vegetables itself contains water which will be sufficient for them to cook.

Methi dal (menthi kura pappu)

To serve 4-6 people:

Ingredients:
• 300gms chopped methi
• 240gms of moong dal
• Salt to taste
• 1tbp of ghee
• 1 tbp of urad dal
• 1 teaspoon of cumin seeds
• Asafoetida a pinch
• 1 teaspoon of coarsely grinded red dry chillies
• 5 curry leaves

Method:
• In a pressure cooker add dal, chopped methi, salt and 600ml of water. Cook for 3 whistles and put it aside.
• In a small pan heat ghee and add urad dal, cumin seeds, asafoetida, coarsely grinded red dry chillies and curry leaves. Fry till they start to pop up.
• Now add this to the cooked dal and serve hot with rice.

Tip:
• Coarsely grinded red chillies can also be replaced by 4 red dry chillies. But the grinded one will add lot of taste.

7 cups sweet

Ingredients:
• 120gms gram flour (besan)
• 100gms grated coconut
• 480gms of sugar
• 200ml of milk
• 200ml of ghee
• A pinch of saffron(optional)
• A pinch of cardamom pwd(optional)

Method:
• In a nonstick pan add all ingredients together and mix it well.
• On medium heat keep string continuously.
• When it starts to become thick reduce the flame. This will take approximately 15-20mins.
• Grease a plate with ghee and transfer the above mixture and spread it around.
• Cut it into desired shape when it’s hot.

Tip:
• You can notice it when it’s done. When ghee starts to separate stop it and put it a side.
• The name 7 cups means 1 cup of besan, 1cup of coconut, 1 cup of milk, 1 cup of ghee and 3 cups of sugar. So you can use a cup to measure the ingredients.

Tomato chutney

To serve 6 people:

Ingredients:
• 600gms tomatoes
• Half lemon size of tamarind
• 2tbps of oil
• 1 ½ tbp of urad dal
• ¾ tbp of mustard seeds
• ¼ tbp of methi seeds
• Asafoetida a pinch
• 4 dry red chillies
• 5 green chillies
• 3 tbps of corinder leaves

Method:
• Heat oil in a pan and add methi seeds, urad dal, mustard seeds, asafoetida and dry red chillies. Fry for about 2mins and grind it to a smooth paste.
• In the same oil fry chopped tomatoes, tamarind and green chillies.
• Fry till the water evaporates and it starts to become thicker.
• Let it cool down and mix the above grinded powder with coriander leaves, tomato paste and salt.
• Now grind them all together. Serve hot with rice, roti or dosa.

Tip:
• While grinding the seasoning try to drain oil as much as u can else it will not be grinded properly.
• Tamarind adds taste to the chutney.
• You can also add 50 ml of tomato puree when u r frying the tomatoes.

Kattu pongal

To serve 4 people:

Ingredients:
• 300gms of rice
• 175gms of moong dal
• 350ml of water
• Salt to taste
• 50ml of milk
• 2 tbp of ghee
• 15 cashew nuts chopped
• 1 tbp of urad dal
• ½ teaspoon of cumin seeds
• ¼ teaspoon of mustard seeds
• Asafoetida a pinch
• 5-7 curry leaves
• 3 dry red chillies
• ½ teaspoon of black pepper pwd

Method:
• In a pressure cooker add rice, moong dal, salt and water. Cook for three whistles and put it aside. Let it cool.
• In a small pan heat ghee and add cashew nuts, urad dal and fry till it starts to turn brown in colour. Add cumin seeds, mustard seeds, asafoetida, dry chillies, curry leaves and fry.
• Turn off the heat and add black pepper pwd.
• Now add the seasoning and milk to the rice.
• Mix it well and serve hot.

Tip:
• Ghee and milk adds lot of taste.
• If you like to add more of moong dal u can reduce the quantity of rice. But if it is in 1: ½ (rice : moong dal) ratio it tastes better.
• A pinch of turmeric can be added in the cooker for a nice colour.

Tomato dal (Tomato pappu)

To serve 4 people:

Ingredients:
• 120gms of toor dal (kandi pappu)
• 4 large tomatoes chopped into big cubes
• 5 green chillies
• ½ teaspoon of turmeric
• 4 cups of water (double of dal in 1:2 ratio)
• 4 tbps of tamarind juice
• ½ teaspoon of mustard seeds
• ½ teaspoon of cumin seeds
• 1 tbp of ghee
• 2 red dry chillies
• Asafoetida a pinch
• 5 curry leaves
• Salt to taste
• Coriander to garnish

Method:
• In a pressure cooker add dal, tomatoes, turmeric, green chillies and water.
• Cook for 3 whistles and put it aside.
• In a small pan add ghee, mustard seeds, cumin seeds, asafoetida, red dry chillies and curry leaves.
• After it starts to pop up add this to the dal.
• Now add tamarind juice, salt and coriander leaves.
• Serve hot with rice.

Tip:
• Tamarind juice and ghee adds lot of taste to the dal.

Broccoli soup

To serve 4 people:

Ingredients:
• 300gms of broccoli
• 1 large tomato
• 1 green chilli (optional)
• ¼ teaspoon pepper
• 1 tbp of vegetable broth
• ½ teaspoon of salt
• 600ml of water
• 1 tbp of honey
• 1 tbp of lemon juice
• 4 tbps of fresh cream
• 1 teaspoon of corn flour

Method:
• In a cooking vessel add water and boil the florets of broccoli, diced tomato, green chilli, vegetable broth, pepper and salt.
• Let it cook for about 20-25mins. After the broccoli becomes soft strain the water and put it aside.
• Grind the mixture into smooth paste by adding corn flour and 60ml of strained water.
• Add the smooth paste to the remaining water and boil it again.
• Add honey, lemon juice and stir continuously.
• Add some plain water if necessary and boil till it reaches the desired consistency.
• Add fresh cream and serve hot.

Tip:
• Be very careful while adding salt as the vegetable broth also contains some salt.

Mixed vegetable curry

To serve 6 people:

Ingredients:
• 4 tbps of oil
• 1 teaspoon of shajeera
• 2 large onions
• 150gms of tomato puree or 3 medium size tomatoes
• 1 tbp of ginger and garlic paste
• 15 cashew nuts
• 15 almonds
• ¾ tbp of garam masala
• 1 tbp of kitchen king masala
• ½ teaspoon of turmeric
• 1 tbp of chilli pwd
• 1 large size potato chopped into small cubes
• 1 carrot chopped into small cubes
• 1 bell pepper or capsicum chopped into large cubes
• Hand full of corn cornels (optional)
• 1 small cup of green peas (I used frozen once)
• 1 small cup of beans chopped in 1” inch length
• Salt to taste
• Coriander leaves to garnish

To grind:
• Grind onions into a smooth paste and put it aside.
• Grind tomatoes into a smooth paste and put it aside.
• Grind cashew nuts and almonds into a smooth paste by adding 5 tbps of water.

Method:
• Heat oil in a nonstick pan. Add shajeera , onion paste and ginger garlic paste. Cook until oil starts separating.
• Add tomato puree and cook until oil starts separating.
• Add garam masala, kitchen king masala, turmeric, chilli pwd and mix it well.
• Add cashew nut and almond paste, salt and cook for about 2mins.
• Now add all the vegetables and add about 3 cups of water.
• Cook for about 20-25mins till the vegetables become soft. Keep stirring every now and then.
• Garnish with coriander leaves and serve hot with roti, nann or with hot rice.

Tip:
• Shajeera can be replaced with cumin seeds.
• I prefer to use tomato puree as it adds nice color to the dish.
• Different kinds of vegetables can be used.
• Better to cook in a pan than in a pressure cooker. This adds lot of taste as the vegetables are softly cooked in the gravy.

Green Raw Mango rice(mamidikaya pulihora)

To serve 2 people:

Ingredients:
• 1 small raw mango finely chopped or grated
• 250gms cooked rice
• 3tbps of oil
• 1 tbp channa dal
• 1 tbp urad dal
• ½ teaspoon cumin seeds
• ½ teaspoon mustard seeds
• Asafoetida a pinch
• 2 red dry chillies
• 5 green chillies
• ½ teaspoon turmeric pwd
• 4-5 curry leaves
• Salt to taste

Method:
• Heat oil in a nonstick pan. Add channa dal, urad dal and when they start to turn brown in color add cumin seeds, mustard seeds, asafoetida, red dry chillies, green chillies and curry leaves.
• Let it fry till they start to pop up. Add chopped or grated mango and turmeric pwd. Let it cook for about 2-3mins.
• Now add cooked rice, salt and mix it properly.

Tip:
• You can also add fried peanuts or cashew nuts. They add lot of taste to it.

Methi Rice

To serve 4 people:

Ingredients:
• 350gms chopped methi
• 400gms rice (soaked for 15mins)
• 1” ½ inch ginger
• 4 pods garlic
• 8 green chillies
• 1 teaspoon shajeera
• 5 tbps of oil
• 10-15 cashew nuts broken into half
• Salt to taste

To grind:
• Make a paste of ginger, garlic and green chillies.

Method:
• Cook rice and put it aside.
• Heat oil in a nonstick pan. Add cashew nuts and fry till they turn light brown in color. Remove and put them a side to garnish later.
• Using the same oil add shajeera and fry for about half a minute. Add the grinded paste and fry.
• Add methi and fry for about 5mins. Add salt.
• Now add the cooked rice and mix for about 2-3mins.
• Garnish with cashew nuts.

Tip:
• This consumes more oil. So add 5tbps of oil.
• Instead of shajeera you can also add cumin seeds.
• Don’t fry methi for too long. Eat health.

Potato kurma (aloo kurma)

To serve 4 people:

Ingredients:
• 2 large onions
• 2 medium size tomatoes
• 5 tbps of poppy seeds (gasagasalu)
• 2” ½ inch of fresh coconut
• 20 cashew nuts
• 15 cloves
• 1” ½ inch of cinnamon
• 3-4 large potatoes cut into large cubes and boiled
• 1 ½ tbp of red chilli powder
• ½ tbp of turmeric
• 3 tbps of oil
• Salt to taste
• 3 cups of water
• Pinch of saffron socked in 1 tbp of milk
• Coriander leaves

To grind:
1. Fry onions with 1 tbp of oil and grind it to a smooth paste.
2. Cut tomatoes into large cubes and grind it to a smooth paste(Don’t cook use the raw tomatoes).
3. Grind poppy seeds, coconut pieces, cashew nuts, cloves and cinnamon into a smooth paste adding 5-6 tbps of water.

Method:
• In a nonstick pan heat oil and add onion paste. Cook until oil starts separating.
• Add boiled potatoes and cook it for 4mins.
• Add tomato paste and mix well. Cook for another 3-4 mins.
• Now add the masala paste, turmeric, chilli powder, salt and 3 cups of water.
• Cook for another 10-15 mins. Add saffron milk.
• Add some fresh cream, coriander leaves and serve hot with puri, roti or hot rice.

Tip:
• If fresh coconut is not available you can also use 6 tbps of desiccated coconut.
• Frying onions and grinding it to a paste will add lot of taste to the curry.
• Instead of fresh tomatoes you can also use 150gms of tomato puree.

Cabbage curry

To serve 4 people:

Ingredients:
• 250gms of finely chopped and boiled cabbage
• 3 tbps of oil
• 2 tbps of Channa dal
• 1 ½ tbps of Urad dal
• 2 dry chillies
• 5-6 green chillies
• 6-7 curry leaves
• ½ tbp of Turmeric
• Salt to taste

To grind:
• 2 tbps of mustard seeds
• 3 tbps of sesame seeds(nevvu pappu)
• ½ tbp of turmeric
• 7-8 tbps of water

Method:
• In a nonstick pan add oil,channa dal, urad dal and fry till they start to turn brown in colour. Add dry chillies, green chillies and curry leaves.
• Add boiled cabbage and fry for about 3 mins. Add salt.
• Now add the smoothly grinded paste with 1 tbp of oil and let it fry for about another 3 mins.
• Serve hot with plain rice.

Tip:
• Boil the chopped cabbage with ½ tbp of salt and ½ tbp of turmeric till it appears to be transparent.
• Don’t forget to add oil with the paste. This adds lot of taste to the curry.

Upma

To serve 2 people:

Ingredients:
• 1 ½ cup of semolina (Bombay rava)
• 2 tbps of oil
• 1tbp of ghee
• 10-12 cashew nuts broken into half
• Channa dal
• Urad dal
• 2 red dry chillies
• 3-5 green chillies finely chopped
• ½ tbp mustard seeds
• 5 curry leaves
• 1 medium size onion
• 1 large tomato
• Salt to taste
• 3 cups of water
Method:
• In a nonstick pan add oil, ghee and after it heats up add cashew nuts, channa dal and fry for about 1min and add urad dal, mustard seeds.
• When they start to turn brown add red dry chillies, green chillies and curry leaves.
• Add finely chopped onion and let it fry till it becomes soft.
• Add finely chopped tomato and let it cook for about 3-4mins
• Add semolina and fry till it turns light white in colour. Add salt.
• Now add water and keep mixing till it reaches desired consistency.
• Serve hot with a dash of lime.

Apple Milkshake

To serve 2 people

Ingredients:
• 1 medium size apple
• 500ml cold milk
• 3-4 tbps of sugar
• 1 scoop of vanilla ice-cream(optional)

Method:
• Remove the skin and seeds of the apple and cut it into small pieces.
• In a blender add apple, sugar, vanilla ice-cream and 50ml of milk.
• After the apple becomes a paste now add the remaining milk and grind it.

Tip:

• Add 3-4 ice cubes while grinding.

Capsicum curry (Bell pepper curry)

To serve 4 people

Ingredients:
• 3 medium size capsicum(I used yellow, red and green)
• 2 medium size onions(chopped length wise)
• 4 tbsps of Oil
• Salt to taste
To grind:
• 2 tbsps of cumin
• 5 dry red chillies
• 3 tbsps of besan (gram flour)
Method:
• Add oil, capsicum and onions in a pan and fry till they are soft.
• Now add salt and the grinded powder and fry for another 3mins
• Serve it with hot rice,puri or chapathi

Lemon Rasam (Nimmakayya charu)

To serve 4 people
Ingredients:
• 1 1/2 cup Moong dal (pesara pappu)
• 3 cups of water
• 4 tbsps of lemon juice
• Mustard seeds
• Cumin seeds
• 2 dry chillies
• Asafoetida a pinch
• 5-6 Curry leaves
• 3 Green chillies slit length wise
• 1” inch ginger
• Turmeric
• Salt to taste
• 2 tbsps Oil
Method:
• In a pressure cooker add dal and water. Cook for 3 whistles and let it cool.
• In a small pan add oil, mustard seeds, cumin seeds, dry chillies, asafoetida, curry leaves, green chillies, and after they start to pop add this to the dal.
• Now add 3 to 4 cups of water, turmeric, ginger finely chopped, salt and let the dal cook in high flame for about 8-10mins.
• Add lemon juice and serve with hot rice.

Palak puri and Aloo curry

To serve 4 people

Spinach puri
Ingredients:

• Spinach 1 1⁄2 cups (I used frozen but if you are using fresh boil it for 6 to 10mins in water)
• Wheat flour (Atta) 4 cups
• Salt half tablespoon
• Baking soda two pinches
• Oil 1 Tbp

Method:

• Grind the spinach into smooth paste if needed add little amount of water.
• In a large bowl add atta, spinach paste, salt, baking soda and oil and knead it into tight dough. Let it sit for 15mins
• Divide the dough into small balls and press them into desired size not making it very thin.
• Fry them in oil and serve them with curry.

Potato curry
Ingredients:

• 2 large potatoes
• 3 medium size onions
• 2 tomatoes
• Hand full of kidney beans soaked in water over night (optional)
• Salt to taste
• Chilli powder
• Turmeric powder
• Mustard seeds
• Cumin seeds
• 2 red chillies
• Asafoetida a pinch
• Coriander leaves

Method:

• In a pressure cooker add 3 to 4 tbps of oil and mustard seeds, cumin seeds, asafoetida, red chillies and sauté them.
• Cut onions length wise and add them after the seasoning starts to pop. Let them cook for a while.
• Add chopped tomatoes and cook them till they become soft. Add salt, turmeric, chilli powder.
• Now cut potatoes into big pieces and add them along with kidney beans.
• Close the lid and after 2 to 3 whistles put it aside.
• Add coriander leaves and serve hot