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Showing posts from August, 2013

Semya Dosa

Ingredients:
Curd - 1 cup
Roasted semya - 1/2 cup
Rice flour - 1/2 cup
Green chillies - 2 (chopped)
Curry leaves - few (chopped)
Coriander leaves - 1 tbsp (chopped)
Salt to taste
Oil

For Garnishing:
Grated carrot - 1/2 cup
Onion - 1 (finely chopped)

Method:

Mix all the ingredients in a mixing bowl. Add 1/2 cup of water and keep aside for 30 minutes.Heat the pan, pour ladleful of batter and spread it like dosa. Sprinkle grated carrot and chopped onion and pour little oil round the dosa. Fry both sides and serve hot with chutney.

AKKI VADA

Ingredients:
Rice - 500 gm
Urad dal - 125 gm
Cumin seeds - 1 tsp
Green chillies - 4 (chopped)
Coriander leaves -  small bunch (chopped)
Salt to taste
Oil for frying

Method:

Clean and wash the rice thoroughly. Dry in the sun and powder it.Soak urad dal for 2-3 hours then drain the water and grind it to make  a smooth and thick paste.Mix dal paste with rice powder and other ingredients. Mix wellMake round vada on a wet cloth and deeply fry in oil till they float to a surfaceDrain oil from it thoroughly and serve hot with chutney.

Chicken in Hot Garlic Sauce

Ingredients:
Boneless chicken - 1 cup
Garlic - 1 tsp (chopped)
Salt to taste
Ajinomoto-  a pinch
Soya sauce - 1/2 tsp
Chilli sauce - 1 tsp
Tomato sauce - 1/2 tsp
Green chillies - 1/2 tsp (chopped)
Oil - 2 tsp
Corn flour water as required
Water - 1 cup

Method:

Take oil in a pan add chilli and garlic and fry for one minute. Then add chicken and sauces, fry well then add water and cook till chicken pieces are tender. Thicken the sauce with cornflour  mixture and salt, ajinomoto .Cook till the sauce thickens.


Cold Coffee with Ice Cream

Ingredients:
Cold milk - 2 cups
Instant coffee powder - 1/2 tsp
Sugar - 2 tsp
Vanilla Ice cream - 1 scoop
Cocoa powder -  a pinch

Method:

Blend milk, coffee powder and sugar together till sugar melts.Serve in tall glass garnished with cocoa powder along with a scoop of ice cream.

VEGETABLE RAITA

Ingredients:
Thick fresh curd - 2 cups
Carrot - 1 cup (grated)
Raw papaya - 1/2 cup (grated)
Radish - 1/2 cup (grated)
Chaat masala - 1 tsp
Salt to taste
Chilli powder 1/2 tsp
Pepper - 1/2 tsp
Black salt - 1/2 tsp
Green chilli - 1 (diced)
Coriander leaves - 1 tbsp (chopped)

Method:

Whip the curd till smooth.Mix rest of the ingredients to the curd and mix well.Serve immediately otherwise the raita will turn watery due to raw vegetables.

Paneer Stuffed Buns

Ingredients:
Paneer - 150 gm
Red capsicum - 1
Green capsicum - 1
Basil leaves - few
Annar dhana powder - 1 tsp
Cumin powder - 1 tsp
Red chilli powder - 1 tsp
Salt to taste
Unsweetened buns - 4
Oil - 4 tbsp

Method:

Cut the capsicums into tiny pieces. Crumble the paneer.Cut a very thin layer from the top of each bun.Scoop out the buns with a knife so that the filling can be stuffed into it.Heat 2 tbsp of oil in a pan and saute the capsicums for one minute. Add the paneer and spices and cook over low flame for 3-4 minutes, stirring occasionally.  Lastly add basil leaves.Fill this filling in buns and cover with the thin slice and rub bun with oilPreheat an oven and heat the buns till they are little crisp.Serve hot.


Vegetable Quiche

Ingredients:

For Pastry:
Refined flour  - 2 cups
Milk - 4 tbsp
Butter - 4 tbsp (melted)
Oil - 4 tbsp
Salt to taste

Filling:
Corn nibblets - 6 tbsp
Button mushrooms - 5-6 (finely sliced)
Cauliflower florets - 1 cup (finely chopped)
Potato - 1 (boiled, peeled and mashed)
Leeks - 2-3 tbsp (chopped) 
Celery stalks - 3 tbsp (chopped)
Bread Crumbs - 4 tbsp
Butter - 1 tbsp
Pepper - 1/4 tsp
Salt to taste

White Sauce:
Milk - 1/2 cup
Refined flour - 1 tbsp
Butter - 1 tbsp
Salt -  a pinch

Garnishing:
Grated cheddar cheese  - 6 tbsp

Method:

Combine all the pastry ingredients to form a soft dough. Roll the dough into a flat round of approx 1" diameter and prick all over with a fork.Line a suitable pie shell with thisHeat butter for white sauce then slowly add refined flour and saute it. Add milk slowly ans stir without lumps. Remove and cool Combine all the filling ingredients  and mix in sauce.Pack the pie shell with the filling. Sprinkle cheddar cheese on top.Bake in preheated oven till done at low heat.

Lemon Butter

Ingredients:
Lemon juice - 2 tbsp
Egg yolks - 2
Unsalted butter - 100 gm
Salt - 1/4 tsp

Method:

Place egg yolks, salt and lemon juice in a bowl. Beat lightly, then cook, uncovered, for 15 seconds.Beat well and cook for a further 10 -15 seconds.Continue beating until the mixture begins to thicken. If it shows signs of scrambling beat in 1 tsp of cold water.Beat in one tsp butter until it is completely blended Beat in the remaining butter until all the butter has been absorbed.Refrigerate till set.Serve with boiled vegetables.

Potato cups with Cheese Herbs

Ingredients:
Potatoes - 8 (medium)
Home made cheese - 100 gm
Mint, basil and coriander leaves - 2 tsp (chopped finely)
Freshly ground pepper - 1 tsp
Green chilli - 1 (chopped)
Cinnamon -  nutmeg powder - 1/4 tsp
Salt to taste
Butter - 4 tbsp

For Garnishing:
Mint leaves
Tomato dice
Spring onion

Method:

Scrub the skins of potatoes to remove dirt and prick with a fork.Place potato in oven (180 C) for 1 hour until tender.When potatoes are cool enough to handle, cut into half and scoop out the pulp, leaving 1/2" thick shell.Now potato cups are ready. Smear the butter inside and outside liberally.Mix all the filling ingredients, potato pulp and spices and mix well.Stuff this into potato cups and place in oven for 10 - 15 minutes.Serve.

Egg Malai Masala

Ingredients:
Eggs - 6
Onions - 2
Ginger - small piece
Green chillies - 4
Turmeric - 1/2 tsp
Chilli powder - 1 tsp
Salt to taste
Coriander leaves - 1 tbsp (chopped)
Garam masala- 1/2 tsp
Milk - 250 ml
Ghee - 2 tbsp
Cream/ Malai - 4 tsp

Method:

Boil the eggs and peel the shelves..Grind onions, green chillies and ginger together to make paste.Heat the ghee in a saucepan and fry this masala paste for one minute.Put the eggs without breaking them and fry till the onion turns pale brown.Add the malai, milk and salt.When the milk starts to boil add the finely chopped coriander.Simmer on low heat till the gravy thickens.Now cut the eggs into halves with a sharp knife,if the desired ,and sprinkle with the powdered garam masala.Serve with parathas or tandoori roti.



Green Chutney Pulao

Ingredients:
Rice - 1 cup
Mint leaves - 1/2 cup
Coriander leaves - 1/2 cup
Green chillies - 3
Garlic cloves - 4
Cloves - 3-4
Peanuts - 2 tsp (roasted and peeled)
Roasted cumin seeds - 1/2 tsp
Green peas - 50 gm
Spring onions - 3
Grated coconut - 1/2 cup
Coconut water - 2 cups
Lemon juice of half
Pepper - 1/2 tsp
Salt to taste
Butter - 2 tbsp

Method:

Wash coriander leaves, mint leaves and green chillies. Peel garlic and cut spring onions and green chillies into pieces.Add peanuts, salt, cumin seeds, pepper, coconut and lemon juice.Grind all the ingredients to make paste by adding little water and keep aside.Heat butter in a pan, add finely chopped onions, green peas and cloves and fry for 5 minutes.Add rice, salt and chutney paste.  Mix well and fry for 2 minutes.Then add coconut water and close the lid. Cook till rice is done.Serve hot with curd or curry.




Mango Curd Cooler

Ingredients:
Mango pulp - 1 cup
Curd - 2 cups
Fresh cream - 1/4 cup
Sugar - 1/2 cup
Crushed ice
Rose petals - few

Method:

Beat curd with beater till smooth. Add sugar and mango pulp and mix well.Before serving add crushed ice and fresh cream and blend again.Serve cooled with decorated rose petals.

Corn Spinach Puris

Ingredients:
Grated corn - 1 cup
Spinach - 250 gm
Maida - 1 cup
Wheat flour - 1 cup
Oil- 2 tbsp
Salt to taste
Oil for frying

Method:

Boil the spinach till tender. Drain the water and chop them to fine piecesIn a mixing bowl, mix all the ingredients to make stiff dough. Knead well.Divide the dough into small balls and press them as puris with rolling pin.Deep fry them till golden and serve hot with any curry.

Potato Cheese Soup

Ingredients:
Potatoes - 2 (medium)
Onion - 1 tbsp (chopped)
Cheese - 1 cup (grated)
Milk - 2 cups
Water - 1 1/2 cup
Flour - 1 tbsp
Salt - 1 tsp
Pepper  - 1/4 tsp
Coriander leaves - 1 tbsp
Fried bread croutons - 8-10

Method:

Peel potatoes and cut them into pieces. Boil them with onions till soft and tender. Mash them.Take half cup of milk and mix flour to it.Then add the remaining milk to the potato paste.Take a pan, add potato mixture, water,  and flour mix in milk. Bring it to boil till bubbles come.Add salt and pepper  and cheese.Lastly add coriander leaves.Serve hot with garnished bread croutons.

Ridge gourd with Chick peas

Ingredients:
Ridge gourd - 250 gm
Chick peas - 150 gm
Capsicums - 2
Fresh coconut - 2 tbsp
Nutmeg powder - 1/4 tsp
Red chilli powder - 1 1/2  tsp
Turmeric - 1/2 tsp
Salt to taste
Green chillies - 4-5
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Curry leaves -  few
Oil - 3 tbsp
Lemon juice - 1 tbsp
Coriander leaves - 1 tbsp (chopped)

Method:

Soak the chick peas overnight. Boil them in salt water till tender. Drain the water and keep aside.Peel and cut ridge gourd into small pieces.Cut the capsicum into slices.Heat oil in kadai, add mustard seeds, cumin seeds and curry leaves. Fry till mustard crackles.Add capsicum, gourd pieces and chillies. Fry them till they are half tender.Add spices and cook for 2 minutes.Add boiled peas, coconut and water. Cook in low flame till the gravy is thick.Lastly add coriander leaves then remove from fire.Now add lemon juice and mix well.Serve with rice or roti.



Garlic Pickle (Vellulli Avakaya)

Ingredients:
Garlic - 1 kg
Chilli powder - 250 gm
Salt - 250 gm
Tamarind - 250 gm
Mustard powder - 50 gm
Fenugreek powder - 50 gm
Sesame Oil - 250 gm
Turmeric - 1 tbsp
Red chilli - 10 (broken)
Channa dal & urad dal - 1 tbsp
Mustard seeds - 1/2 tbsp

Method:

Remove the skin from garlic cloves.Heat oil in kadai and fry garlic till little soft. Remove from oil and keep aside.Soak tamarind in little  hot water and extract juice  from it.Heat oil and add red chillies, channa dal, urad dal, mustard seeds. Fry till mustard crackles.Add tamarind juice, salt, turmeric, chilli powder, fenugreek powder and mustard powder.Mix well and add garlic then remove from fire.Cool and transfer to dry jar.

Rolled Oat Marzipan

Ingredients:
Quick cooking rolled oats - 225 gm
Butter - 110 gm
Hot water - 4 tbsp
Castor sugar - 225 gm
Vanilla essence - 2 tsp
Almond essence - 2 tsp

Method:

Grind the oats till they are fine like flour.Beat the butter, hot water, sugar and essences together until the sugar has dissolved.Add the rolled oats and work with a wooden spoon until the mixture is cool enough to knead by hand.Decorate it on top of cakes.

Green Peas and Mushroom Curry

Ingredients:
Green peas - 1 cup
Mushroom - 1 cup (chopped)
Ginger  and garlic paste - 1 tsp
Onions - 2 (chopped)
Tomato puree - 1/2 cup
Grated coconut - 2 tbsp
Red chilli powder - 1 tsp
turmeric - 1/2 tsp
Coriander powder - 1 tsp
Salt to taste
Cumin and mustard seeds - 1/2 tsp
Channa dal - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves - few
Oil - 2 tbsp

Method:

Heat oil and add chopped mushrooms. Fry till soft. Remove from fire. Keep aside.Add cumin and mustard seeds, channa dal, urad dal and curry leaves and fry till mustard crackles.Add chopped onions and ginger paste. Fry till onions are soft. Add salt, turmeric, chilli powder and coriander powder. Add little water and cook for 2 minutes.Add tomato puree and coconut, mix well and cook. Add mushrooms and green peas. Stir.Add 2 cups of water and close the lid. Cook till the curry becomes thick.Serve with rice.

Bhutte Ka Shorba

Ingredients:
Corn kernels - 500 gm
Onions - 100 gm (sliced)
Tomato 1 small (chopped)
Ginger - 1/2 tsp (chopped)
Garlic - 1/2 tsp (chopped)
Coriander leaves - 1/4 cup (chopped)
Cardamom, clove, bay leaf - 1 each
Cumin seeds - 1/2 tsp
Pepper corns - 3
Red chilli powder -  a pinch
Turmeric -  a pinch
Salt to taste
Oil - 30 ml
Mint leaves - 1/2 tsp (chopped)

Method:

Heat oil in a kadai, add whole spices and cumin seeds.Add sliced onions and saute till golden brown.Add corn and saute till golden brown.Add chopped ginger and garlic, saute for a while.Add all other ingredients and saute till it releases oil.Add 1200 ml water and cook for 20 - 25 minutes.Puree the soup in a blender and serve hot, garnished with chopped mint.

Baby Potato sweet and sour curry

Ingredients:
Baby potatoes - 250 gms
Onions - 2
Tamarind - lemon size
Green chillies - 2-3
Turmeric - 1/2 tsp
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Jaggery -  small piece (optional)
Salt to taste
Red chilli - 1
Garlic cloves - 4(crushed)
Fenugreek seeds - 1/2 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Curry leaves - few
Oil - 2 tbsp
Coriander leaves - 1 tbsp (chopped)

Method:

Boil and peel potatoes. Prick the potatoes with fork or needle. Finely chop onions and green chillies.Soak tamarind in hot water for 10 minutes then extract juice from it.Heat oil in kadai, add red chilli, garlic, fenugreek seeds, mustard and cumin seeds, curry leaves. Fry till mustard crackles.Add chopped onion, green chillies and saute till onions are transparent.Add potatoes, salt, turmeric, chilli powder, coriander powder and mix well. Fry for 5 minutes in low flame.Now add tamarind juice and jaggery. Cook till gravy becomes little thick.Lastly add coriander leaves.

Carrot Vada

Ingredients:
Carrots - 100 gm
Grated coconut - 1 tbsp
Green chillies - 2 (minced)
Ginger paste - 1 tsp
Roasted peanuts - 25 gm (coarsely pounded)
Coriander leaves - 1/2 cup (chopped)
Gram flour - 100 gm
Turmeric powder - 1 tsp
Baking soda - 1/2 tsp
Garam masala - 1/2 tsp
Salt and chilli powder to taste
Oil for frying

Method:

Peel and grate carrot and mix in the gram flour along with the the rest of the ingredients.Add little water to make stiff dough. Add 4 tbsp of hot oil to the dough and mix in.Make round vadas and deep fry till golden.Serve hot with chutney.

Butter Burfi

Ingredients:
Butter - 1 1/2 kg
Milk  powder - 500 gm
Sugar - 1 kg
Glucose powder - 50 gm
Maida - 50 gm
Ice cream Powder - 1/2 tsp

Method:

Mix butter, milk powder and maida well.Boil sugar syrup by adding sufficient water to sugar. Cook till one string consistency.Add butter mixture then ice cream powder and glucose one by one. Mix well and cook till it becomes thick.Transfer to greased plate. Cool and cut into desired shapes.

ATUKULA LADDU (Flattened Rice Laddu)

Ingredients:
Flattened Rice - 250 gm
Jaggery - 250 gm
Fresh coconut - 1/2
Cashew nuts - 20
Kishmish - 20
Milk - 1/2 cup
Cardamom powder - 1 tsp
Ghee - 4 tbsp

Method:

Clean and grind flattened rice coarsely in mixer.Grate jaggery and coconut. Add milk to jaggery.Fry cashew nuts and kishmish in ghee.Now mix all the ingredients except cashew nuts. Add remaining ghee and make round balls.Press one cashew nut to each laddu.Serve as sweet dish to Lord Sri krishna.

Banana Kababs

Ingredients:
Raw Banana - 4
Channa dal - 125 gm
Cashew nuts - 50 gm
Poppy seeds - 1/2 tsp
Cloves - 2
Cardamom - 2
Onion - 1
Coriander leaves - 1 small bunch
Bread crumbs - 1 cup
Red chilli powder - 2 tsp
Salt to taste
Oil

For the filling:
Thick curd - 3 tbsp
Green chillies - 4 (minced)
Coriander leaves - Handful chopped
Mint leaves - 1 tbsp (chopped)
Salt to taste

Method:

Mix together all the filling ingredients.Boil channa dal and peeled banana till tender and dry.Grind to a paste with the rest of the above ingredients except bread crumbs.Put the mixture in a pan and cook in low flame till dry and thick.Cool and divide the banana mixture and filling into equal portions.Make the banana mixture into long kababs around the filling.Roll in bread crumbs and shallow fry to a golden colour.serve hot with chutney.

Murukulu (Chakkidalu)

Ingredients:
Rice flour - 4 cups
Urad flour - 4 tbsp
Sesame seeds - 1 tbsp
Cumin seeds - 1 tbsp
Butter - lemon size
Asafoetida -  a pinch
Salt to taste
Oil for frying


Method:

Mix all the ingredients except oil. Add sufficient water to make stiff dough.Heat oil in kadai, put some dough in chakli pressing machine and press it in hot oil.Fry till golden colour. Do the same for remaining dough.Cool and store in airtight container.This is one of the neivedyam to Lord Krishna and evening snack to children.

Chuduva

Ingredients:
Flattened Rice - 250 gm
Channa dal - 100 gm
Peanuts - 100 gm
Cashew nuts - 50 gm
Oil - 250 gm
Curry leaves - few
Salt and chilli powder  to taste

Method:

Soak channa dal for 2 hours then drain the water completely. Put them on dry cloth and dry them completely.Heat oil and fry them till crispy. Transfer to paper napkin so it absorbs excess oil.In the same way, fry peanuts and cashew nuts separately.Remove the oil from pan and fry flattened rice and curry leaves few at a time in spoon of oil.Now in a mixing bowl, mix all the ingredients with salt and chilli powder.Cool and store in airtight container.

Cheese Omellette

Ingredients:
Eggs - 2
Grated Cheese - 1 tbsp
Green chillies - 2(finely chopped)
Grated Coconut - 1 tbsp
Butter/ Ghee - 1 tbsp

Method:

Beat the eggs till frothy and fluffy. Add grated cheese, chopped green chillies, coconut and salt. Mix well.Heat the griddle, grease it with butter or ghee then pour the egg mixture, cook at simmering.Cook both sides and serve hot.





Namak Para

Ingredients:
Maida - 600 gm
Pepper Powder - 1 tsp
Cumin seeds - 2 tbsp
Salt to taste 
Ghee - 2 tbsp
Oil for frying

Method:

Rub in ghee into maida, mix pepper, salt and cumin seeds.Knead the mixture into a stiff dough by adding required quantity of water.Now divide the dough into three equal portions and roll out into  1/2" thickness.Cut into diamond shaped pieces.Heat oil and fry till light brown.

Jaggery Dosa

Ingredients:
Maida - 1 cup
Rice flour - 1/2 cup
Fresh coconut - 1/2 cup (very finely grated)
Cardamom powder - 1 tsp
Jaggery - 1 1/2 cup (finely grated)
Oil 

Method:

Soak jaggery in lukewarm water till it gets dissolved then strain.Mix together the rest of the above mentioned ingredients then add the jaggery water to make a thick batter.If the batter is not of required consistency then add a little milk or flour to it.Mix well.Grease the griddle with oil and pour 2 ladle fulls of batter to make little thick dosa.Cook both sides and serve hot. 

Almond and Rose Petals Phirni

Ingredients:
Milk - 1 litre
Rice - 1/2 cup
Sugar - 1 cup
Almonds - 12-15 (blanched and chopped)
Rose water - 1 tbsp
Cardamom powder - 1/2 tsp

For Garnishing:
Almonds - 1 tsp (chopped)
Rose petals - few

Method:

Soak the rice for 1 hour then blend in a mixer with little milk to obtain a creamy mixture.Bring the milk to boil, add rice paste when milk starts boiling.Cook in low flame, stir continuously till done.Add sugar and continue to cook on a low flame for 7-8 minutes, stirring all the time.When the mixture looks like thick custard, remove from fire and add rose water, cardamom powder and chopped almonds. Mix well.Pour into individual bowls and allow to set. Garnish with chopped almonds and rose petals.Serve at room temperature or cold.

Mushroom Pulao with Cauliflower 65

Ingredients:
Basmati Rice - 300 gms
Mushrooms - 200 gm
Onion - 1
Tomatoes - 3
Ginger garlic paste - 1 tbsp
Green chillies - 4
Red chilli powder - 1 tsp
Salt to taste
Turmeric - 1/4 tsp
Cardamom - 2
Bay leaves - 2
Cloves - 4
Cinnamon stick - 1"stick
Oil - 3-4 tbsp

For Spice powder:
Peanuts - 1 tbsp
Sesame seeds - 1 tbsp
Coriander seeds - 1 tsp
Cumin seeds- 1/2 tsp

For Cauliflower 65:
Cauliflower Florets - 2 cups
Salt to taste
Red chilli powder - 1/2 tsp
Corn flour - 1 tbsp
Maida - 2 tbsp or more 
Oil for frying

Method:

Dry roast the spice powder ingredients, cool and grind to make fine powder. Keep aside.Soak the rice for 15 minutes.Heat oil in a thick bottom vessel, add whole garam masala and fry till it crackles.Add chopped onions, green chillies and ginger garlic paste. Fry till onions are light brown.Add chopped tomatoes and saute for 2 minutes.Add chopped mushrooms, turmeric, salt and chilli powder. Cook till vegetables are soft.Add spice powder and mix well.Add rice and fry for 2 minutes.Add sufficient…

Khoya Almond Pudding

Ingredients:
Maida - 200 gm
Butter - 100 gm
Powdered Sugar - 2 tbsp

For the Filling:
Butter - 100 gm
Eggs - 4 (separated)
Sweetened Khoya - 250 gm (ground)
Vanilla essence - 1/2 tsp
Almonds - 500 gm (ground)
Almond essence - 1 tsp

Method:

Sift maida and sugar and rub in softened butter. Add ice cold water and knead into a firm dough.Roll out and line a greased pie dish. Prick with a fork flute the edges. Bake in a moderate oven for 30 minutes.For the filling, beat butter and egg yolks for 5 minutes. Add other ingredients with stiffly beaten egg whites.Mix gently and pour into the pastry shell.Bake for further 20 minutes.

Eggless Honey Cake

Ingredients:
Maida - 240 gm
Butter - 110 gm
Dry fruits - 120 gm (chopped)
Milk - 150 ml
Cinnamon powder - 1 tsp
Sugar - 80 gm
Baking soda - 1/4 tsp
Baking powder - 1 tsp
Honey - 3 tbsp

Method:

Sieve twice maida, cinnamon powder, baking powder, soda together.Blend butter and sugar till smooth and fluffy.Add maida and milk simultaneously one by one and also add honey and chopped dry fruits.Mix well and pour it to greased tin.Bake in preheated oven for 40-45 minutes or until done.

Mutton Haleem

Ingredients:
Mutton - 500 gm
Ginger garlic paste - 1 tbsp
Green chillies - 5-6 (ground)
Curd - 125 gm
Wheat Rawa - 175 gm
Mint leave - 1/4 cup (chopped)
Coriander leaves - 1/2 cup (chopped)
Channa dal - 2 tbsp
Urad dal - 2 tbsp
Salt to taste
Turmeric - 1/4 tsp
Chilli powder as per taste
Lemon juice - 2 tbsp
Shajeera - 1/2 tbsp
Cinnamon - stick
Cloves - 6
Cardamom - 3
Oil

For Garnishing:
Fried onions - 1/2 cup
Fried cashew nuts - 1/4 cup

Method:


Marinate mutton with salt, turmeric, chilli powder, green chilli paste, ginger and garlic paste, curd and 2 tbsp of oil.Keep aside for 1 hour.Pressure cook mutton till soft and tender.Open the lid and add mint, coriander leaves, whole garam masala ingredients and lemon juice.Cook for another 5 minutes then separate mutton pieces from gravy. Cool and grind mutton coarsely and keep aside.Pressure cook wheat rawa, urad dal, channa dal with sufficient water. Pressure cook for 5-6 whistles or till soft.Let it cool and grind to make paste.Add all the ground mixtures to the…

Tomato Relish

Ingredients:
Tomatoes - 500 gm
Sugar - 250 gm
Onion - 1 (chopped)
Garlic cloves - 4 (chopped)
Red chilli powder - 1 tsp
Roasted cumin seeds - 1/2 tsp
Cinnamon - 1 stick
Ginger -  1" piece (grated)
green Chillies - 2
Salt and pepper to taste

Method:

keep tomatoes in boiling water for 10 minutes.Remove from hot water, put it in cold water then remove the skin.In a pan, add all the ingredients including tomatoes. Crush the tomatoes with a wooden spoon.Cook till the water completely absorbed.Cool and serve it on toasted bread.


Buttered Corn

Ingredients:
Corn Cobs - 6
Butter - 2 tbsp
Salt to taste
White pepper - 1 tsp
Lime Juice - 1 tsp
Coriander leaves - 1 tbsp (chopped)
Aniseed - 1 tsp

Method:

Remove the leaves from the corn and boil it till it is tender.Take out the corn kernels.Heat butter in a pan. Add aniseed and corn kernels to it.Season with salt and pepper.Mix in chopped coriander leaves and lemon juice.Serve.

Aradyo (Urad dal flour Sweet)

Ingredients:
Urad dal Flour - 500 gm
Wheat flour - 50 gm
Sugar - 350 gm
Ghee - 250 gm
Milk - 500 ml
Almonds - 100 gm
Pistachio - 100 gm
Melon seeds - 50 gm
Cardamom and Nutmeg powder - 1/2 tsp

Method:

Grind almonds, pistachio and melon seeds to powder.Place half the ghee in a pan and lightly brown both urad dal and wheat flour.Add milk, sugar and dry fruit powder.Cook till almost thick then add remaining ghee and keep on stirring for 10 more minutes.Lastly add cardamom and nutmeg powder. Mix well.Transfer this to greased plate and press it evenly.Cut into pieces.

Menthi Kura Pulusu (Fenugreek Leaves Sour Curry)

Ingredients:
Fenugreek Leaves - 250 gm (without stems)
Onions - 2 (chopped)
Green Chillies -2 (chopped)
Red chilli - 2
Garlic cloves - 6
Tamarind - lemon size
Jaggary -  small piece
Salt to taste
Turmeric - 1/2 tsp
Red chilli powder - 1 tsp
Rice flour - 1 tbsp
Urad dal - 1/2 tsp
Channa dal - 1/2 tsp
Fenugreek seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Oil - 2 tbsp
Curry leaves - few

Method:

Heat oil in pan, add channa dal, urad dal, mustard, cumin and fenugreek seeds, red chillies and curry leaves. Fry till mustard crackles.Add chopped onions,green chillies and saute till onions are transparent.Add chopped fenugreek leaves, salt, turmeric. Cook for 2 minutes.Then add tamarind juice, chilli powder, jaggery and cook for few minutes or till it becomes little thick.Mix rice flour in 1/4 cup of water and pour this over curry.Cook for 2-3 minutes.Serve with rice.

Stuffed Tomato Salad

Ingredients:
Large Firm Tomatoes -  4

For Filling:
Paneer - 200 gm (mashed)
Mayonnaise - 2 tbsp
Spring Onion - 1 (chopped)
Raisins - 50 gm
Walnuts  - 2 tbsp (chopped)
Salt and pepper to taste

Method:

Remove the tops from tomatoes, keep aside the top for later covering.Scoop out the seeds and pulp with help of spoon and keep upside down.Mix together all filling material and stuff the mix in tomatoes.Replace the lids and chill thoroughly before serving.