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KIWI FRUIT VINAIGRETTE SAUCE

Ingredients:
Kiwi fruit -1
paprika - 1 tbsp
Olive oil - 3 tbsp
Apple cider vinegar - 1 tbsp

Method:

  • First prepare the kiwi fruit. Cut out the pulp about 1/4' thick from the surface and cut into diamonds or squares. Puree the rest of the kiwi fruit and set aside.
  • Mix the rest of the ingredients together, and add the puree kiwi fruit.
  • Then mix in the squared pieces into the sauce.

FETTUCCINE WITH GARLIC SHRIMP

Ingredients:
Extra virgin olive oil -3/4 cup
Garlic cloves - 6 (peeled and sliced)
Fresh red chilli pepper - 1 (sliced)
Large shrimp - 900 gms (shelled and deveined)
Fresh basil leaves - 4
Salt to taste
Fettuccine - 450 gms

Method:

  • Heat oil in frying pan. Add garlic and chilli; saute for one minute.
  • Add shrimp and cook over medium high until shrimp turns pink, about 3 minutes. Add basil and salt.
  • Cook pasta in boiling, salted water following package directions; drain.
  • Place fettuccine in heated serving bowl. Pour shrimp and oil remaining in pan on top; toss and serve piping hot.

CHICKEN NOODLE SOUP

Ingredients:
Cooked chicken- 1 cup (diced)
Chicken stock -4-5 cups
Thin egg noodles -200 gms
Salt and pepper to taste
Parsley - 2 tbsp (finely chopped)

Method:

  • Bring stock to boil in large saucepan.
  • Add noodles, stirring constantly. Cook noodles until tender.
  • Season to taste.. Add chicken and cook until heated thoroughly.
  • Serve soup hot, sprinkled liberally with parsley.

SWISS-BUTTERED RYE BREAD

Ingredients:
shredded process Swiss cheese - 3/4 cup
Butter - 1/4 cup (softened)
parsley - 2 tbsp (snipped)
Prepared mustard - 1/2 tsp
Dried tarragon -1/8 tsp (crushed)
Rye bread -10 slices

Method:

  • Cream together Swiss cheese, butter, parsley, mustard, and tarragon.
  • Spread cheese mixture on one side of each bread slice.
  • Place slices together, forming 5 sandwiches; stack sandwiches.
  • Tear off a 24*18 " piece of heavy duty foil; wrap stacked sandwiches loosely in foil.
  • Grill over medium coals till heated through 20-25 minutes.
  • Pull slices apart to serve.

CHINTAKAYA PAPPU (TENDER TAMARINDS WITH DAL)

Ingredients:
Arhar dal - 1 cup
Tender tamarind - 10-15
Onion - 1 (chopped)
Green chillies - 4-5
Salt to taste
Red chilli powder - 2 tsp
Turmeric - 1/2 tsp

For Tempering:
Ghee -2 tsp
Red chillies -2 (broken)
Garlic cloves - 4 (crushed)
Fenugreek seeds - 1/4 tsp
Cumin, mustard seeds - 1/4 tsp
Asafoetida - a pinch
Curry leaves

Method:

  • Wash and pressure cook dal until tender and very soft. When lid is open mash the dal and keep aside.
  • Wash chop the tamarind into small pieces; pressure cook until tender.
  • Heat the ghee in pan; add all talimpu ingredients and allow to crackle.
  • Then add chopped green chillies and onions; saute onions until soft.
  • Add cooked dal, tamarind pieces, salt, turmeric and chilli powder.
  • Cook for few minutes and remove from flame.
  • Serve with rice.


చింతకాయ పప్పు 

కావలిసిన వస్తువులు:
కంది పప్పు - 1 కప్ 
లేత చింతకాయలు - 10-15
ఉల్లిపాయ - 1
పచ్చిమిర్చి - 4-5
ఉప్పు
పసుపు - 1/2 tsp 
కారం - 2 tsp 

తాలింపు:
నెయ్యి - 2 tsp 
ఎండుమిర్చి -2
వెల్లులి రేకలు -4 (చిదిపినవి)
మెంతులు - 1/4 tsp 
ఆవాలు, జీలకర్ర - 1/4 tsp 
ఇంగువ - చిటికెడు 
కరివేపాకు 

తయారీ:

  • కంది పప్పు కడిగి ప్రెషర్ కుక్కర్ లో మెత్తగా ఉడికించుకోవాలి. 
  • అలాగే చింతకాయలూ కడిగి చిన్న ముక్కలు కోసి ఉడికించుకోవాలి. 
  • బాణలిలో నెయ్యి వేడి చేసి తాలింపు దినుసులు వేసి వేగిన తరువాత కోసిన ఉల్లిపాయలు, పచ్చిమిర్చి వేసి వేగనివ్వాలి. 
  • అందులో ఉడికిన పప్పు, చింతకాయ ముక్కలు, పసుపు, ఉప్పు, కారం వేసి ఉడికించుకోవాలి. 
  • కొద్దిగా దగ్గర పడినాక దించుకోవాలి. 

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