Avocado Sandwich

Ingredients

Avocados – 2

Sandwich bread slices

Tomato chopped (small) – 1

Carrot peel & chopped - 1

Capsicum chopped (small) – 1

Lettuce / cabbage chopped – small part

Onion chopped (small) – ½ part

 Salt to taste

Pepper to taste

Olive oil – 1 tsp

Method

                 Mash a peeled and pitted avocado. Mix all ingredients in a bowl. Toast the bread slices. Spread the mixture on bread slice and cover with another slice.     

Medicinal Kashayam (for relief of cold & sore throat)

Ingredients

Dried ginger – 1 piece

Pepper – 15

Ajwain – 2 tsp

Garlic crushed – 2 pods

Water – 1 big glass

Method

                Grind pepper, ajwain, dried ginger in a mixi jar. Add water to a bowl and followed by garlic to the rest of the ingredients powder. Let it simmer till the water reduced to ½ cup. Strain the Kashayam and serve warm.       

Mango Milk Shake

Ingredients

Mango pulp – 1 cup

Cold Milk – 1 cup

Ice cream (vanilla) – ½ cup

Ice cubes 

For garnishing

Whipped cream

Almond pieces

Elachi                                  

Mint

Method

                 In a blender add milk, mango pulp, ice cream, ice cubes and blend it. Transfer it to glass and garnish it. 

Coconut Powder

Ingredients

Dry coconut powder – 1 cup

Green chilli – 2

Chopped garlic – 2 pods

Chopped onion – ¼ cup

Salt to taste

Method

                 Add 1 tsp oil to a pan, roast green chilli and onion. To the same pan add coconut powder and roast it. Grind the coconut and all other ingredients. Place ground ingredients into a serving bowl.

Putnala Podi

Ingredients

Putnalu / roasted Bengal gram – 1 cup

Dry coconut powder – ¼  cup

Red chilli powder to taste

Garlic - 3

Salt to taste

Method

               In a mixi jar add all ingredients. Grind to fine powder. Store the powder in a clean, dry, airtight container.    

Pesarattu

Ingredients

Whole moong dal – 1 cup

Raw rice – ¼ cup (optional)

Salt to taste

Ginger small piece

Oil

Method    

               Soak moong dal, rice in water overnight. Next drain the water, add ginger piece, salt and grind into smooth paste adding little water. Place dosa pan on the flame and spread a little oil on it. Simmer the flame and spread and spread the batter in circular motion. Flip the dosa, so that it is cooked on the other side as well applying a little oil to turn crispy. For topping use upma / roasted onions.  Serve hot with ginger chutney / sambar. 

Upma - I

Ingredients

Sooji (upma rava) – 1 cup

Chopped onion – ½ cup

Green chilli – 3

For Tempering

Mustard seeds – ½ tsp

Jeera – ½ tsp

Urad dal – 1 tsp

Bengal gram – 1 tsp

Peanuts – 4 tsp (optional)

Chopped ginger – ½ inch piece

Curry leaves – little

Salt to taste

Oil – 3 tsp

Method

                 In a pan add 1 tsp oil and roast upma rava. In a same pan add 2 tsp oil add mustard seeds, jeera, inger, urad dal, Bengal gram, peanuts, curry leaves. Fry them till onions turn soft. Add 2 ½ cups water and salt and bring it to boil. When the water comes to boil, turn the flame to low, slowly pour upma rava while  stirring it with another hand to avoid lumps. Turn off flame and cover with a lid     for 4 minutes. Serve hot with pesarattu / any other chutney.

Roasted Onions For Pesarattu

Ingredients                          

Finely chopped onion – 1

Finely chopped green chilli – 3

Finely chopped ginger – small piece

Cumin seeds – 1 tsp

Oil – 3 tsp

Method

         Heat oil in a pan add all topping ingredients. Fry them till onions turn soft. Add these toppings on Pesarattu.

Bhel Puri

Ingredients

Puffed rice – 1 cup

Chopped tomato – ½ cup

Chopped onion – ½ cup

Chopped cucumber – 2 tsp

Grated carrot – ¼ cup
Peanuts - 1/2 cup

Coriander leaves – ¼ cup

Green chutney as needed

Sweet chutney as needed

Sev – ½ cup

Chat masala - pinch

Red chilli powder – ½ tsp

Lime juice – 2 tsp

Salt to taste

Method

              Take a bowl add puffed rice add all other ingredients except sweet tamarind chutney and green chutney. Mix well now add sweet tamarind chutney and green chutney. Serve in a plate. Garnish with coriander leaves.

Chat Masala

Ingredients

Jeera – 1 tsp

Dried pudina leaves – ½ tsp

Ajwain seeds – ¼ tsp

Hing – ¼ tsp

Kala namak – 1 tsp

Aamchur – 2 ½ tsp

Cloves – 5

 Ginger powder – 1 tsp

Tartaric acid – ¼ tsp

(Preservative)

Salt - 2 tsp

Black peppercorns – 1 tsp

Method

              Put cumin seeds, peppercorns, cloves, dried pudina leaves, ajwain, salt and hing in a pan and heat gently. Roast till they turn aromatic. Now remove the pan from heat. Cool it. Grind it to a fine powder. Allow it to cool. Mix it with remaining ingredients and keep it in a dry airtight jar.

Green Chutney

Ingredients

Chopped coriander – 1 cup

Chopped pudina / mint leaves – 1 cup

Green chilli – 3

Lime juice – 1 ½ tsp
Black salt – ½ tsp

Salt to taste

Method

              Wash and clean the mint and coriander leaves. In a blender add coriander, mint and green chilli. Grind it till chutney turns smooth. Add remaining ingredients and mix well. Store in air tight container. Store it in refrigerator.  

Sweet Chutney

Ingredients

Tamarind – Small lemon size      

Jaggery / sugar – 1 ½ tsp

Cumin powder – 1 tsp

Red chilli powder – 1 tsp

Chat masala – ¼ tsp

Rock salt / kala namak – ½ tsp

Salt to taste

Water as needed

Method           

               Soak tamarind in a bowl for 10 – 15 minutes. Smash the tamarind pulp using water, and squeeze out the pulp. Can either stain it using strainer. Again pour the stained pulp in a bowl, add sugar, chilli powder, kala namak, Cumin powder, chat masala. Now boil this mixture for 5 minutes and cool it down. Add salt. Mix it well and use it. 

Rava Dosa

Ingredients

Rice flour – 1 cup

Wheat flour 1 cup

Sooji / Bombay rava – 1 cup

Chopped onion – ½ cup

Chopped green chilli – 4

Chopped ginger – little

Greated Carrot – ¼ cup

Jeera – 2 tsp

Salt to taste

Oil 

Method

            Transfer all ingredients and add water to make it a very thin batter, should look like buttermilk consistency. Heat a flat pan on medium heat and add little oil. When it’s hot, using your hand sprinkle the batter on the tawa, so that it spreads evenly over the tawa. Spread some oil over the dosa, let it cook, gently scrap it and fold. Serve with peanut chutney.

Note: We don’t turn it cook on the other side for rava dosa.     

                

French Toast

Ingredients

Eggs – 2

Bread slices – 4

Pepper powder - 1 tsp
Salt to taste

Oil – 2 tsp

Method

1. Beat eggs until foamy then add pepper powder, salt except oil. Mix it well. 
2. Cut the bread  into triangle shape. 
3. Heat a pan and spread some oil. Give a quick dip to the bread piece in an egg mixture and put in the pan. 
4. Flip the bread & toast both the sides, till it becomes brown in color.

Linking to:

Guru's Cooking Giveaway Kids Special.

Jeera Rice

Ingredients

Cooked rice – 1 cup

Jeera – 4 tsp

Green chilli – 3

Curry leaves - little
Green peas - 2 tsp

Oil – 2 tsp

Salt to taste

Cashew nuts (optional)

Method

1. Heat oil in a pan and fry the cashew nuts. Transfer them into a bowl. 
2. Heat oil in a pan add jeera, green chilli, curry leaves and stir for a minute. Add salt and stir. 
3. Add peas and fry for 4 mins.
4. Add cooked rice and mix well. Garnish with cashew nuts. 
5. Serve with dal / raita. 

Banana Fry / Pachi Aaratikaya Vepudu

Ingredients

Raw banana – 2

Chopped onion – 1       

Red chilli powder – 1 tsp

Coriander powder – 1 tsp

Coconut powder – 1 tsp

Salt to taste

For tempering

Mustard seeds – ½ tsp

Jeera – 1 tsp

Bengal gram- ½ tsp

Urad dal – ½ tsp

Hing – a pinch

Red chilli – 2

Turmeric powder – ¼ tsp

Curry leaves – little

Oil- 3 tsp

Method

              

1. Scrap the banana peel, cut into 1/2” cubes and cook banana with ½ tsp salt. Cover and it will be 
2. cooked in 5 minutes. 
3. After boiling, cut into small pieces. Temper it. Add onions and fry till golden brown. 
4. Now add banana pieces mix well and add coriander powder, coconut powder, red chilli powder, salt.  
5. Cook on low flame and stirring in between for 10 minutes. 
6. Garnish with coriander leaves. Serve hot with roti.
7.                 

Corn Pakoda

Ingredients

Sweet corn seeds – 1 cup

Besan – 3tsp

Chopped onion – ½ cup

Green Chilli paste – 3

Ginger – 1 inch

Turmeric powder – 2 tsp

Chopped coriander leaves –  2 tsp

Salt to taste

Oil for frying

Method

               Take half of the Corn and grind it into a coarse paste. Mix ungrounded and grounded corn with rest of the ingredients along with some water. It should be thick enough to make balls. Heat oil in a pan for deep frying. Drop small balls of the mixture into the heated oil. Fry them till they are golden brown. Serve hot.

Paneer Tikka Masala

Ingredients

Paneer – 1 cup

(Cut into 1 inch size)

Capsicum – 1 cup   

(Red, green and yellow colors and cut into 1 inch size)

Tomato – 1 cup

(Cut into big pieces and remove pulp. Cut into 1 inch size)

Red onion pieces – ½ cup

(Cut into 1 inch size)

Kasuri methi – 1 tsp

Chopped pudina – ¼ cup

Chopped coriander leaves – ¼ cup

Skewers - 4

Masala paste

Green chilli paste – 2 tsp

Ginger, garlic paste – 2 tsp

Garam masala - ¼ tsp

Tikka masala – 2tsp

Hung curd – 4 to 5 tsp

Lime juice – 1 to 1 ½ tsp

Pepper powder (optional)

Salt to taste

Oil – 1 tsp

Method

                Add all ingredients for masala in a bowl. Mix it well. To that add remaining ingredients, mix it properly and keep it in refrigerator for 2 hours.  Soak the skewers in water for 30 minutes so that they will not burn in the oven / grill. Pre heat oven to 400°F. In a skewer start threading vegetables and paneer. First thread capsicum, tomato, onion, paneer. After paneer thread capsicum, tomato and onion.Brush the vegetables with oil and keep the skewers in oven safe plate. Put the plate in upper (or) middle rack for 20 -25 minutes.

Note

1)      Don’t marinate paneer for longer time.

2)      Without Oven / grill :

                            Now take a non stick pan add 2 tsp oil. Add paneer cubes from marinated mixture into hot oil and saute on high flame, taking care don’t allowing the paneer cubes to stick to the bottom of pan. After sometime, add capsicum and onion. Saute for a while on high flame. Finally add tomato pieces and saute on high flame, gently stirring in between.

Ridge Gourd (Beerakaya) Chutney

Ingredients

Ridge gourd -1

(Peel and cut into cubes)

Tomato – 1

(Cut into pieces)

Onion pieces - 1  

Green chilli – 5

Garlic – 2 pods

Tamarind (optional)

Salt to taste

Oil 2 tsp

For Tempering

Mustard seeds – ¼ tsp

Jeera – ½ tsp

Curry leaves – little

Red chilli -2

Urad dal – ½ tsp        

Bengal gram – ½ tsp

Method

                   Take a pan add oil and saute the ridge gourd pieces, tomato, green chilli, onion, garlic once when color changes, take it and keep it aside to cool. Transfer this to a mixi jar and grind it with tamarind and salt. Temper it.
Note : Use same procedure to ridge gourd skin, tindora (dondakaya).

Mixed Dal Vada

Ingredients

Urad dal – 1 cup

Bengal gram – 1 cup  

Moong dal – 1 cup

Black eyed beans – 1 cup

Chopped onion – ½ cup

Green chilli – 4

Ginger – small piece

Curry leaves – little

Coriander leaves – ¼ cup

Salt to taste

Oil to fry

Method:

                        Soak all dals in water for 3 hours. Take half of the mixed dals in a mixi jar add green chilli, ginger, Salt and grind it. Transfer this mixture to a bowl add remaining dals, curry leaves, coriander leaves, onion and mix it well. Make vadas and deep fry in Oil. Serve with peanut chutney.

Linking to:
Cooking With Seeds - Dals.

Tomato Rasam

 Ingredients

 Hybrid tomatoes – 2

 Tamarind – small lemon size

 Turmeric powder – a pinch

 Salt to taste
Green chilli - 2

 Jaggery – small piece

 Garlic – 3 pods

 Curry leaves – little

 For Tempering

 Oil – 2 tsp

 Mustard Seeds – ¼ tsp

 Jeera – ½ tsp

 Red chilli - 2 

Method

                     Place a bowl on stove top add water, tomato, tamarind,green chilli, turmeric powder boil it for 10 minutes. Turn off the stove and cool it. Mash it. Remove the pulp. Place another bowl on stove top add boiled water, garlic, jaggery, curry leaves, coriander leaves and salt. Boil it for 10 – 15 minutes on medium flame. Temper it. Add it to rasam.