Rava Ladoo

Ingredients:

1 cup of rava(suji or semolina)

1 cup of powdered sugar(icing sugar)

1/2 cup of dry coconut finely shredded

3 tbsp of ghee(clarified butter)

1/2 tsp of cardamom powder

1 tbsp of broken cashew nuts

1 tbsp of kishmish(raisins)

1/4 cup of worm milk (approximately)

Procedure:
Heat ghee in a wok or heavy based deep pan. Once the ghee is hot, simmer the flame and fry cashew nuts and kishmish.
Once the kishmish puffs up, remove them into a small bowl and set aside.
In the same pan, stir in rava and roast it on medium to low flame by stirring continuously. Around 10-15 minutes, now add dry coconut and roast altogether for another 5 minutes.
Add powdered sugar, cardamom powder, roasted cashew nuts    and raisins to the rava mixture. Mix altogether, switch of the flame and remove the mixture into bowl. 
Immediately make ladoos before the mixture cool down.
Add little milk at a time and prepare ladoos. (Adjust milk, if you are not able to make ladoo) 

Bhindi Fry

Ingredients:

2 tbsp of oil

1 medium size onion chopped

3 green chillies, chopped

1 tsp garlic ginger paste

1/2 tsp of turmeric powder

few curry leaves

500g okra(bhindi), chopped

1/2 tsp of chilli powder

salt to taste

a hand full of fresh coriander, chopped

Procedure:

Wash bhindi and dry them before chopping. Chop them according to your wish.

Heat oil in a deep non stick pan, add green chillies and onions. Fry them for 3-4 minutes, stir in turmeric powder, garlic ginger paste and curry leaves.

Cook them for a minute or so then add bhindi, fry them for 4-5 minutes with out placing lid on top. Turn the heat to medium, add chilli powder, salt and 1/2 of the coriander leaves and continue stirring for further 4-5 minutes or until okra is tender.

Serve hot, with a lemon wedge on the side.

Spinach and onion Pakora

Ingredients:

1 large onion finely chopped

1 cup of spinach finely chopped

1 cup of gram flour

1 tbsp full of rice flour

1 tbsp of chopped coriander leaves

1 tbsp of curry leaves chopped 

2 green chillies finely chopped

1/4 tsp of turmeric powder

1/4 tsp of chilli powder

1/2 tsp of bicarbonate of soda

1/3 cup of water

salt to taste

oil for deep frying

Procedure:

Take a bowl and add all the above ingredients except water and oil.

Mix them together by adding little water at a time. Make thick batter as much as possible, adjust seasoning if needed. 

Heat oil in a medium size saucepan or kadahi(wok). Drop little  bit of batter into the wok and check whether oil is hot or not.

Now drop 1 tsp of batter at a time as shown in the picture.

Prepare these pakoras in batches, fry them on medium flame till they turn golden brown in colour.

Drain excess oil and remove them onto the paper towel.

Serve hot as an evening snack. It is very easy to prepare, I am sure you will love it. 

  

Uthappam

Ingredients:

Dosa batter - 4 cups

1/2 cup of finely chopped onions

1/2 cup of chopped tomatoes

1tbsp of freshly chopped coriander

few curry leaves

2 green chillies finely chopped

oil for greasing

salt to taste

Procedure:

Add finely chopped onions, tomatoes, green chillies, coriander leaves, curry leaves and salt to the dosa batter, mix well.

Heat a tawa and grease it with oil. Now spread two tablespoonful of batter evenly, little bit thicker than a dosa.

Sprinkle few drops of oil on top, cover it and cook till it is golden in colour.

Turn it and cook for a minute or so. Serve hot with coconut & peanut chutney, ginger chutney and sambar.

Coconut & Peanut Chutney 

Ingredients:

1 cup of fresh coconut chopped

3/4 cup of peanuts, roasted and skin off

1/2 tsp of cumin seeds

1/3 tsp of mustard seeds

1 tsp of coriander seeds

1 tbsp of curry leaves

3-4 green chillies

2 garlic cloves

2 red chillies, broken into half

1 1/2 inch of tamarind piece 

1 tsp of urad dal

1 tsp of chana dal

1 cup of water

2 tbsp of oil

salt to taste 

Procedure:

Heat oil in a medium sized sauce pan, add cumin seeds, coriander seeds, garlic cloves, green chillies and tamarind.
Fry them for 2 minutes until they turn golden in colour, then switch off the flame.
Drain the excess oil, blend coconut pieces, peanuts, fried ingredients, water and salt all together. Adjust water to get the consistency you prefer.

Tadka:
Now heat the leftover oil in the saucepan, add mustard seeds, urad dal, chana dal, red chillies and curry leaves. Fry them until chana dal turns golden in colour, stir in the blended mixture and check the seasoning. 
You can serve with idli, dosa, upma or vada.

Baked Chicken Legs

Ingredients:

4 chicken drumsticks, skinned

about 50 ml milk

1 tbsp vegetable oil

1 tbsp fresh lemon juice

1 tsp of garlic ginger paste

2 or 3 fresh red chillies, chopped

1 tablespoon finely chopped fresh coriander

1 tablespoon ground almonds

1 tsp of coriander powder

1/2 tsp of garam masala

1/2 tsp of cardamom powder
100 grams plane yogurt(curd)

1/2 tsp of fennel seeds(optional)

1/2 tsp of salt

Procedure:

1) Make small gashes in the chicken drumsticks using a sharp knife, marinade the chicken by adding all the above ingredients. Cover and refrigerate for up to 24 hours.
2)To cook, put the chicken drumsticks, topped by any excess marinade in an oven tray. Cover with foil and cook in a preheated oven, 190 degree centigrade/ 375 degree fahrenheit for 10 minutes.
3)Turn the drumsticks over, cover again with the foil and cook it for another 10 more minutes.
4)Using the sharp knife, cut to the bone to test that the chicken is fully cooked - the juices should run clear.
5)There will be a reasonable amount of cooked marinade in the oven tray. Place this in a sauce pan and cook on medium flame till it is nice and thick, stir occasionally. When the oil starts oozing out, turn off the heat.
Pour it over drumsticks to serve.  

Omelette Stuffed Sandwich

Ingredients:

2 Medium size bread slices (white or brown)

2 tsp of butter(slightly salted)

1 tsp of vegetable oil

2 medium size eggs

1 tsp of water

pinch of turmeric powder

pinch of pepper powder

1/4 tsp of red chilli powder

1/4 tsp of garlic ginger paste

salt to taste

Procedure:

In a small mixing bowl add water, red chilli powder, pepper powder, turmeric powder, garlic ginger paste and salt. Mix them all together with fork or whisk. 

Add eggs and whisk for 15-20 seconds. Heat oil in a non stick flat surface pan, pour the mixture into the pan and cook it on medium to low flame, by placing lid on top. Cook it for a minute or so, turn the omelette and cook for few seconds. 

(Cook the omelette on low flame to get nice and soft omelette)

Slightly toast the bread slices and spread butter evenly.

Place the omelette between the bread slices and cut it diagonally.

Serve this dish for breakfast with a glass of milk or orange juice, to make it even more nutritious. 

  

Samosas (Triangular filled & fried pastry)

Ingredients:

1 cup of maida flour(all perpose flour)

2 tbsp of oil, plus extra for deep-frying

4 medium size potatoes cooked and lightly mashed

1/2 cup of frozen or fresh peas

2-3 green chillies

1 tbsp of curry leaves

1 medium size onion chopped

3/4 tsp of garlic ginger paste

1/2 tsp of turmeric powder

1/2 tsp of cumin powder

1/2 tsp of coriander leaves

1/2 of the lemon, juice

1 tbsp of freshly chopped coriander

salt to taste

Procedure:

1)Heat oil in a medium size non stick saucepan. Fry onions and green chillies for 2-3 minutes. Stir in garlic ginger paste, turmeric powder, curry leaves, cumin powder, coriander powder and salt.

2)Add peas, potatoes, fresh coriander and lemon juice, mix them and fry them for 3-4 minutes. Check the seasoning and set aside.

3)For samosa pastry, mix together the measured flour, oil, 1/4 tsp of salt and enough water to make a dough (like chapati dough). Rest it for 15-20 minutes.

4)Divide the dough into 6, then shape each piece into a square. Roll out each square on a floured surface and cut each into 2 rectangular shape pieces. remember the thinner you roll, the crisper the samosas will be.

5) Heat the non stick flat pan and place these pastry sheets on it for 2-3 secounds, each side ( dont cook the pastry sheets).

6)Take one rectangular pastry sheet and brush it with some flour and water, make cone out of it and fill the potato mixture inside and brush some more flore and water on the remaining flap, and seal. Make the remaining samosas in the same way.

7)Deep fry them in batches till nice and slitly golden in colour.

Remove them onto the absorbent kitchen towel.

Serve them hot on its own or with some khatta meetha chutney.

Upma (South Indian Breakfast Dish)

Ingredients:

1 cup of upma rava (bombay rava)

2 1/2 cups of water 

2 tbsp of vegetable oil

1/2 tsp of mustard seeds

1/2 tsp of cumin seeds

1 tsp of urad dal

2 cloves of garlic

2 tsp of pea nuts

1 medium size onion finely chopped

3-4 green chillies chopped

1 tbsp of curry leaves

1/2 cup of freshly chopped coriander leaves

1 medium size tomato chopped

salt to taste

Procedure:

If you are looking for soft and south indian style of upma, then this recipe is perfect for you.
Heat oil in a medium size non-stick saucepan. Add mustard seeds and cumin seeds, wait until they splatter. Now stir in chopped green chillies, garlic, urad dal, pea nuts and onion, cook onion until soft and translucent.

Tip in curry leaves and tomatoes, fry them until tomatoes are cooked (for around 3-4 minutes). Now add chopped coriander, salt and water. Mix them all together and bring it to boil.

Check the seasoning, Slowly add rava by stirring continuously. Stir occasionally until all the water is absorbed (it takes 1-2 minutes), simmer and cook for another 2-3 minutes by placing lid on top.

Serve hot with ginger chutney or peanut chutney. 

Spiced Lamb Burger

Ingredients:

500 grams of lamb mince

3-4 cloves of garlic 

2 inch peace of ginger(skin off)

1 small onion raffly chopped

1/2 cup of fresh coriander

1/2 cup of fresh mint leaves

2-3 green chillies

2 medium bread slices

1 medium size lemon juice

1/2 tsp of chilli powder
1 small egg

1/2 tsp of garam masala powder

1/2 tsp of coriander powder
oil for frying
5-6 burgar buns
3 salad tomatoes sliced
1 large onion sliced
1 cup of roughly chopped lettuce
1 small cup of yogurt chutney or maioneza

salt to taste

Procedure:

1) To the food processor add garlic, ginger, onion, coriander leaves, mint leaves, green chillies and bread slices( or bread crumbs). Blend them into a course mixture.
2)In a large mixing bowl add lamb mince, red chilli powder, coriander powder, garam masala, egg, salt, grind mixture and lemon juice.   

3)Mix them all together, take handful of mince and shape it into a round, flat patty about 2 cms thick.
4)Heat oil in a frying pan and shallow fry the patty over medium heat, cook both sides for 4-5 minutes or until cooked through(make sure each side is evenly coloured). Repeat the same procedure for all patties.
5)Now split burger buns into half with a bread knife, arrange fresh lettuce on the bottom slit of bread. Place the patty on top and spread some yogurt chutney or maioneza, top it with some sliced onions, tomatoes or any salad according to your taste.
Serve this burger on any type of party, it is very easy to prepare.
I am sure you will love it!

Mysore Bonda(Mysore Bajji)

Ingredients:

2 cups of maida flour(all purpose flour)

1/2 cup of rice flour

3/4 tsp of baking soda

2 tsps of chopped ginger

2 tsps of chopped curry leaves

2-3 finely chopped green chillies 

1/2 tsp of cumin seeds

3/4 cup of yogurt

water for preparing batter

salt to taste

oil for deep frying

Procedure:

In a large mixing bowl add all the above ingredients (maida flour, rice flour, baking powder, salt, ginger, curry leaves, green chillies, cumin seeds and yogurt).

Mix all together by adding little water at a time, and make a thick batter.

Rest the batter for 5-10 minutes, meanwhile heat oil for deep frying.

Take 1/2 cup of water in a small bowl and place it aside. Now wet your hand in water, take hand full of batter and drop it in the oil( make sure that each and every time wet your hand while dropping batter in to the oil, that's when you get even and round shape bonda's).

Fry this bonda's in batches on medium flame until nice and golden (for around 2-3 minutes), remove them on to a paper towel.

Serve hot with coconut or peanut chutney. 

      

 Beerakaya curry (Ridge gourd curry)

Ingredients:
500gms of beerakaya(ridge gourd)
2 tbsp of oil
2-3 green chillies(broken into half)
3/4 tsp of garlic & ginger paste
1/2 tsp of turmeric powder
1 medium size onion chopped
1/2 tsp of red chilli powder
1/2 tsp of coriander powder
1 tbsp of chopped methi leaves
1/2 cup of fresh coriander leaves
1 tbsp of curry leaves
salt to taste

Procedure:
Heat oil in a medium size non stick saucepan. Add finely chopped onion, green chillies and 1/2 tsp of salt.
Cook onions till they are golden brown, then stir in methi leaves, garlic ginger paste, curry leaves and turmeric powder.
Cook them for 2 more minutes on medium flame. Peel the outer skin of ridge gourd and chop them into 5mm cubes, keep it aside.
Add chopped ridge gourd, red chilli powder and salt. Mix all together and cook it on medium flame for around 8-10 min by placing lid on top, stir occasionally.
Now add coriander powder and freshly chopped coriander leaves. Cook for 5 more minutes on low flame, check the seasoning and adjust according to your taste.
 Methi leaves gives nice flavour to this dish. It is very simple and easy to prepare, I am sure you will love it.
 Serve with plane rice or steamed rice.

Carrot pickle

Ingredients:

4 medium size carrots thinly sliced

1/2 tsp of chilli powder

2 green chillies thinly sliced

3/4 tsp of salt

few pinches of fenugreek seeds powder

3/4 tsp of mustard seeds (crushed in a pestle)

1/2 tsp of fennel seeds

pinch of turmeric powder

1 1/2 tsp of olive oil

1 tsp of lemon juice

1/4 tsp of cumin seeds powder(optional)

Procedure:

In a medium size bowl, add thinly sliced carrots and all the above ingredients.

Mix all together and check the seasoning, adjust according to your taste.

Store in an airtight jar for 1-2 days, let the carrot marinate in this mixture. Refrigeration is required.

The pickle is then ready to serve. Serve with thali or paratha or chapathi. 

Stir Fry Noodles

 Ingredients:

1 tbsp of vegetable oil

1 tsp of sesame seed oil

1 small cup of sliced mushrooms

stir fry vegetables thinly sliced 

dried egg noodles(enough for 2 people)

1 tsp of finely chopped garlic 

1 tsp of finely chopped ginger

1 medium hot red chilli finely chopped

2 tsp of dark soya sauce

1 tbsp of chilli garlic sauce

1/3 tsp of crushed pepper corns

1/2 of a lemon

salt for taste

Procedure:

Add noodles to boiling water and cook according to directions on the pack (approximately 6-8 minutes).

Transfer them on to a strainer and run under cold water for few seconds. Drizzle some sesame seed oil and mix them with the help of fork, keep it aside.

Heat oil in the large pan or wok. Add chopped garlic, ginger and green chilli, fry them for a while then stir in mushrooms.

Cook then for a minute then add vegetables, saute them for around 2-3 minutes.

Add noodles, soya sauce, crushed pepper and chilli garlic sauce. Mix them all together and check the seasoning, add salt according to your taste.

Squeeze lemon juice, make sure every thing is mixed nicely.

It can be served hot or cold. Enjoy!   

      

Mirchi bajji                               

Ingredients:
long green chillies-10(pricked with the tip of a knife and decided)
1tsp of tamarind paste
3 tsps of sesame seeds powder
1/2 tsp of sugar
1 cup of gram flour
pinch of carom seeds(ajwain)
1/3 tsp of baking soda
1/3 tsp of chilli powder
water for making the batter
oil for deep frying
chopped onion for sprinkling on top
salt to taste

Procedure:

Wash the green chillies, slit them and remove the seeds. If chillies are too hot, Soak them in hot water by adding some salt for around 5-10 minutes.
Staffing: In a small bowl, add sesame seeds powder, tamarind paste, sugar and salt(according to your taste) mix all together and make thick batter from it, by adding little amount(2-3 tsp) of water.
Now fill the chillies with the staffing, place them aside.
Gram flour batter: In a medium size bowl add gram flour, chilli powder, baking soda, carom seeds and salt. Mix them all together by adding little water at a time, batter should not be watery or not too thick.(make sure that there are no lumps in the batter)
Heat oil in a deep frying pan. Now take each staffed green chilli and dip it in the flour batter and deep fry them (oil should  not be too hot).
Deep fry them on medium flame till they turn golden brown. Remove them on to the paper towel and serve hot with chopped onion.

Cut Mirchi:

Preparation:
Cut each mirchi bajji into 2-3 pieces, now dip each mirchi bajji pieces once again into the flour batter and deep fry them.
Fry them for a minute or so, remove them on to the paper towel and serve hot by sprinkling finely chopped onion on top.

Sarva pindi (Traditional Indian Snack)

Ingredients:

1 cup of bottle gourd(anapakaya) peeled and shredded 

1 1/2 cup of rice flour

3/4 tsp of salt

1/2 tsp of chilli powder

1/2 tsp of garlic ginger paste

2 tsp of sesame seeds

1/2 tsp of finely copped green chillies(optional)

1 tbsp of finely chopped curry leaves

1 small onion chopped

oil for sprinkling on top

Procedure:

This dish is mostly popular in South India(region of telangana, Andhra pradesh).

Traditionally Serva pindi dough is prepared by mixing rice flour and all above ingredients, with water.

But, I am using shredded bottle gourd instead of water to make it more nutritious & tasty. If bottle gourd is not available you can use water for this prepartion.

To prepare, add shredded bottle gourd to a medium sized mixing bowl. Then add all above ingredients and mix them together to make soft dough. Sprinkle little water only if needed.

Add 2 tsps of oil to a deep non stick pan, place a handful of dough ball in the center of the pan and spread it evenly as shown in the picture below. Make some holes with your finger as shown and sprinkle some oil on top. 

Now switch on the flame, cook it on high flame for around 3-4 minutes. Then turn it down to medium and cook it for another 2 minutes till it turns golden brown in colour.

It is a very simple dish to make so enjoy it as an evening snack with your family. Do not forget to leave a comment and let me know how it goes. 

Gokarakaya/goruchicudukaya curry (Cluster beans curry)

Ingredients:

300gms of gokarakaya/cluster beans)

2 tbsp of vegetable oil

1 medium onion, peeled and chopped

3/4 tsp of garlic ginger paste

3-4 green chillies

1/2 tsp of turmeric powder
1tbsp of curry leaves

1/2 tsp of chilli powder

1 large lemon size tamarind ball(soaked in hot water)

2 tsp of sesame seeds powder(dry roasted and blended)

1/3 tsp of coriander powder

hand full of fresh coriander leaves chopped

salt to taste

Procedure:

Heat oil in a non-stick saucepan. Add onion, saute until golden brown. Now stir in garlic & ginger paste, turmeric powder, green chillies and curry leaves. Cook them for around 2 mts on low flame then add goruchikudukaya and mix all together.
Add chilli powder and salt, fry them for 5 mts, then add 1 cup of water(200ml).
Stir all together and cook it on medium flame until gokarakaya becomes soft(it may take around10-15 mts approximately). Now add tamarind juice(drained and pulp extracted), sesame seeds powder and coriander powder.
Cook till all the juices are evaporated, adjust the seasoning if needed and add freshly chopped coriander leaves on top.
Cook for 2 more minutes and turn off the flame.
Serve this tasty curry with plane white rice or steamed rice and enjoy.
Please try this curry atleast once, I am sure you will love it!

Tomato-poached eggs

Ingredients:

3 medium size eggs

5-6 tomatoes chopped 

1 medium size onion, finely chopped

1/2 tsp of garlic ginger paste

1/3 tsp of turmeric powder

2 tbsp of vegetable oil

1 tbsp full of curry leaves

1/2 tsp of red chilli powder

1/3 tsp of coriander powder

1/3 tsp of cumin powder

pinch of garam masala(optional)

salt to taste

Procedure:

Heat oil in a medium size non-stick saucepan and fry the onion until golden.

Add garlic and ginger paste, turmeric powder and curry leaves, fry them until garlic ginger paste looses its row smell.

Add ground spices and cook for around 30 sec on low heat.

Stir in tomatoes and cook them by placing lid on top for around 8-10mts.

Add a splash of water if required from a kettle to loosen the gravy a little, though it should still be thick and creamy.

Now at this moment adjust the seasoning, smooth the surface of the mixture and make 3 hollows with the back of a spoon. Crack an egg into each hollow, sprinkle pinck of salt over the eggs. Cover and cook it on both sides for around 3-4 mts until the eggs are done to your liking.Sprinkle some coriander leaves on top and serve hot with toasted bread, roti or steamed rice. 

Try this dish its very simple and nutritious.

Mamidikaya pulihora (Mango flavored rice)

Ingredients:

1 medium size row mango, peeled and shredded 

1 cup of basmati rice/normal rice, rinsed and soaked

2 cups of water

2-4 dry red chillies, broken into half

1/2 tsp of mustard seeds

1/2 tsp of cumin seeds

1/2 tsp of turmeric powder

hand full of curry leaves

1 tbsp of pea nuts

1 tsp of urad dal

1 tsp of toasted sesame seeds powder

salt to taste

Procedure:

Add 1 cup of rice and 2 cups of water to it, cook the rice and let it cool down for around (10-15 mts). Separate each rice grain and keep it aside.

Heat oil in a non stick saucepan. Add mustard seeds  and wait until they starts splattering, now add cumin seeds, pea nuts and urad dal, Fry them for a minute.

Saute some dry red chillies in to it , fry them until they start changing there colour.

Add turmeric powder and curry leaves, fry them for a while, then stir in shredded row mango and mix all togEther.

Let it cook for (3-5 mts) on medium flame, make sure that the row mango is nicely cooked.

Add sesame seeds powder and salt, mix all together and let it cook for a minute. Then add cooked and separated rice and toss it until  all the spices and rice are mixed together.

Check the seasoning and adjust according to your taste.

Cook it for 2 more minutes on low flame, by placing lid on top.

Serve hot for any festival and cherish the moment.

Flavored ice cubes

Use boiled water to make ice cubes that are crystal clear.

Drop orange zest and mint leaves into ice trays before making cubes. Use the orange flavored ice cubes   for orange juice, and the mint ones in lemon based drinks.

You can even add any fruits into ice trays before making cubes(chop them if needed).

I like adding cherries and mint leaves into my ice cubes to make them even more pretty.

These flavored ice cubes are great when added to water, juice, lemonade, iced tea or sangria.

Egg fried rice (Indian style)

Ingredients:

1 cup of basmati rice, rinsed well and ideally soaked for 30 mts

2 cups of water

1 1/2 tbsp of oil

1/3 tsp of mustard seeds

1/3 tsp of cumin seeds
3-5 green chillies
1/2 tsp of garlic ginger paste

pinch of turmeric powder

1 tbsp of curry leaves

2 medium size eggs

1/3 tsp of coriander powder

fresh coriander leaves to sprinkle on top

salt to taste

Procedure:
Heat oil in a non-stick saucepan. Add mustard seeds and cumin seeds wait until they splatter, then go ahead and add turmeric powder, green chillies, garlic ginger paste and curry leaves.
Cook until garlic ginger looses its row smell.
Crack eggs into saucepan, sprinkle coriander powder and salt on it and cook it on low flame for around 3-4 mts.
Scramble egg mixture with spatula. Now add cooked rice to it and toss it until the egg mixture and rice are mixed well.
Check the seasoning and sprinkle some freshly chopped coriander leaves on top.
Simmer it and cook for 2 more mts by placing lid on top.
It is a delicious, nutritious dish.
Serve hot on its own and enjoy.

Munakkaya sambar( Drumstick stew)

Ingredients:

1 cup of toor dal

2 1/2 cups of water

2 tbsp of oil

1/2 tsp of mustard seeds

1/2 tsp of cumin seeds

1/2 tsp of turmeric powder

1/2 cup of curry leaves
2 cloves of garlic

3-4 green chillies or dry red chillies

3/4 tsp of red chilli powder

3 medium size drumsticks(munakkayalu)

1 large lemon size tamarind ball

1/2 cup of fresh coriander leaves

salt to taste

Procedure:

Wash 1 cup of toor dal and add 2 1/2 cups of water, pinch of turmeric powder and few drops of oil.
Pressure cook it for around 3-4 whistles, let it cool down naturally( it may take 10-15 mts to cool down).
Soak tamarind in 1 cup of warm water and set it aside.
Peel outer skin of drumsticks and cut it into finger length pieces.
Heat oil in a saucepan, add mustard seeds wait until they starts splattering. Now add cumin seeds, green/red chillies, crushed garlic, turmaric powder and curry leaves.
Saute them for a minute. Add drumsticks and give them a good stir, cook them on medium to low flame for 4-5 min by placing lid on top.
Add pulp extracted tamarind juice, chilli powder and salt. Stir all together and bring them to boil.
Adjust the thickness of the sambar by adding hot water, Now stir in the cooked and mashed toor dal.
 Boil the sambar for an other 8-10 mts on low flame, cover cook till drumsticks are cooked.
Check the seasoning and add freshly chopped coriander leaves, simmer for 1 more minute and switch off the flame.
Serve hot with plain rice or bagara rice.
Try this dish, am sure you will enjoy it!

Guddu pulusu (Egg curry / Egg in tamarind gravy)

Ingredients:

6 medium size eggs

2 medium size onions

2 tbsp of oil

1 tsp of garlic ginger paste

1/2 tsp of turmeric powder

1 tsp of chilli powder

1/3 tsp of cumin powder

pinch of fenugreek(menthulu) powder(optional)

1/2 tsp of coriander powder

1 tsp of dry coconut powder

1 big lemon size tamarind

1/3 cup of fresh coriander leaves

salt to taste

Procedure:

Boil eggs for around 12-15 mts, remove shell and keep it aside.
soak tamarind in 1 cup of warm water.
Now heat oil in a sauce pan then add chopped onions, wait until onions turn into golden brown then add garlic ginger paste and turmeric powder.
 Fry them until garlic ginger loses its row smell, add chilli powder, salt and tamarind juice(soaked in warm water and pulp extracted).
Mix well, let it cook for 5 mts on medium flame. then add cumin powder, coriander powder, fenugreek powder and coconut powder.
Cook the sauce for another 3-4 mts then add eggs by making slits with knife(to make eggs more tasty).
Cover the sauce pan and cook for another 5 mts until the eggs turns into golden brown(make sure that the eggs are coated nicely with the sauce).
Check the seasoning, add freshly chopped coriander leaves and sim heat for two more mts and turn off the heat.

Serve this curry with plain rice or jeera rice or with Biryani. It tastes great with any of them.
This recipe is simple and tastes greater day by day. Try this recipe you will love it !

Murukulu (Crispy Indian snack)

Ingredients:

2 cups of rice flour

1 tsp of chilli powder

1/2 cup of urad dal(split black gram)

2 tbsp of oil

1/4 tsp of Ajwain seeds

3/4 tsp of cumin powder

1 tbsp of sesame seeds

salt to taste

oil for deep frying

Procedure:

1)Dry roast urad dal and grind it into fine powder and keep it aside.

2)Now in a wide bowl add rice flour, urad dal flour, chilli powder, cumin powder, ajwain seeds, sesame seeds, salt(1 tsp approximately) and 2 tbsp of hot oil, mix it well.

3)Add enought amount of warm water and make a dough, the consistency of the dough should be just similar to roti dough.

4)Heat oil in a deep frying pan(oil should not be too hot, this makes muruku get burnt).

5)Now fill muruku mould with enough dough into it and press it in hot oil. Fry them until golden brown in colour.

6)Fry murukulu in batches and remove them on to a paper towel. Store them in a air tight container and consume with in 3-4 weeks.

Serve this murukulu on any festival/occasion and enjoy.

Dondakaya fry(Tindora fry)

Ingredients:

250 gms of dondakaya(tindora)

2 tbsp of oil

1 small onion chopped

3-4 green chillies

1/2 tsp of garlic ginger paste

1/3 tsp of turmeric powder

1/3 tsp of chilli powder

1 tsp of sesame seeds powder

1/4 tsp of cumin powder

1/4 tsp of coriander powder

1/2 of the lemon juice

salt to taste

fresh coriander to sprinkle on top

Procedure:

1)Heat oil in a nonstick frying pan, saute onions until golden brown.

2)Add garlic ginger paste, green chillies, turmeric powder and curry leaves. Fry them for a minute, then add thinly sliced dondakaya( tindora), chilli powder and salt to it.

3)Mix well, saute on medium flame for 4-5 min. Now add little amount of water if needed, cook it for 12-15 min on low flame by placing lid on top. 

4)Keep checking while sauteing them so that they don't burn. Remove lid, and add cumin powder, coriander powder and sesame seeds powder to it. 

5)Cook on medium to low flame for another 10-15 mts. The tindora should retain  slightly crunchy texture. 

6)Finish it up by adding lemon juice and freshly chopped coriander leaves on top.

Serve this side dish with steamed rice and sambar.  

Mudha pappu chaaru 

Mudha pappu

Ingredients:
1 cup of toor dal(lentils)
2 1/2 cups of water
1/2 tsp of mustard seeds
1/2 tsp of cumin seeds
1/2 tsp of turmeric powder
1/2 cup of curry leaves
2 tbsp of oil
4-5 green chillies
freshly chopped coriander
salt to taste

Procedure:
1)Wash 1 cup of toor dal and add 2 1/2 cups of water, pressure cook it for 4 whistles then keep it aside, let it cool down naturally.
2)Heat oil in other pan, add mustard seeds and cumin seeds. Wait until they splatter, now add turmeric powder, green chillies and curry leaves.
3)Fry them for a while then add the cooked dal and salt to it. Stir occasionally and cook for around 4-5 min by placing lid on top.
4)Finish it up by adding freshly chopped coriander on top.
[Tip: Add 1/2 tsp of oil and pinch of turmeric to dal before pressure cooking, to make it even more tasty.]

Chaaru

Ingredients:
1 tbsp of oil
1/4 tsp of mustard seeds
1/4 tsp of cumin seeds
1/4 tsp of turmeric powder
1/2 tsp of sugar
2-3 green chillies
1/3 cup of curry leaves
1/3 tsp of chilli powder
2 1/2 cups of water
2 tsp of sesame seeds powder
tamarind - 1big lemon size
1/3 cup of chopped onions(optional)
fresh coriander to sprinkle on top
salt to taste

Procedure:
1)Heat oil in a saucepan, add mustard seeds and cumin seeds wait until they splatter.
2)Saute green chillies, turmeric powder and curry leaves. then in an other bowl pour in 2 1/2 cups of water and add tamarind to it. Squeeze all the juices from tamarind.
3)Drain the diluted tamarind water and add them to the saucepan. Switch off the flame, add remaining ingredients (sesame seeds powder, chilli powder, sugar, salt, fresh coriander and chopped onions).
4) Mix all together, check the seasoning and adjust any spices if needed.

 Prepare this dish when ever you like to eat simple and tasty food.

Serve this mudha pappu and chaaru with white rice and enjoy.

Spicy Mutton curry (lamb curry)

Ingredients:

500gms of tender lamb(mutton)

2 medium size onions

1 tsp of garlic ginger paste

2 tbsp of oil

1/3 cup of mint leaves

1/3 cup of methi leaves

1/2 tsp of turmeric leaves

1 tsp of red chilli powder

1/2 cup of coriander leaves

1/3 tsp of garam masala

1 1/2 tsp of coconut powder 

2 cups of water

2 medium size tomatoes
salt to taste

Procedure:
1)Heat oil in a pan, add onions sautee until golden brown. Then add mint leaves, methi leaves, turmeric powder and garlic ginger paste.
2)Stir them all together and cook them for couple of minutes. Now add mutton, chilli powder, salt and mix all together (make sure that mutton is coated nicely with all spices).
3)Cook on medium flame by placing lid on top for around 4-5 minutes. then add 2 cups of water to it and pressure cook it for 4-5 whistles ( if you don't have a pressure cooker, then place tight lid on top and cook it on medium to low flame for around 30-40 min).
4)Switch off the flame and keep it aside, let the cooker cool down naturally( it may take around 10-15 min).
5)Remove the cooker lid and switch on the flame to medium. Now add coconut powder, garam masala and chopped tomatoes.
(garam masala: bay leaf, cinnamon stick, cardamom, cloves, coriander seeds, cumin seeds, black peppercorns).
6)Stir them all together and let it cook until tomatoes are done. If the gravy is little watery leave it on a medium flame until it becomes bit thick.
7)Check the seasoning, finish it up by adding freshly chopped coriander leaves on top.
Serve this spicy mutton curry with bagara rice and enjoy.

Polelu (burelu or puran poli)

Ingredients:
1 cup of chana dal
4 cups of water
1 tbsp of clarified butter(ghee)
2 tbsp of oil
1 cup of sugar
1/4 tsp of cardamom powder
1 1/2 cup of wheat flour
pinch of salt

Procedure:
1)Wash 1 cup of chana dal and add 3 cups of water to it. Cook in a pressure cooker for around 5 to 6 whistles.
2)Let the cooker cool down naturally, it may take 10-15 minutes. Drain all the excess water from dal and mash it. Add ghee to the saucepan,when it is hot add mashed dal and sugar (if you like more sweet go ahead and add 2 more teaspoons). Cook it for 10-15 min by stirring occasionally, Add cardamom powder and turn off the flame. Let it cool down, meanwhile prepare the wheat flour dough.
3)Dough preparation:
Add 1 1/2 cup of wheat flour, pinch of salt and 1 cup of water(approximately). Mix all together,Add 2tsps of oil and knead the dough until the texture of the dough becomes smooth and soft(just like poori dough).

4)Place tawa or fry pan on low flame, now spread some oil on any plastic cover or wrap the chopping board
with cling film as shown in the picture.

5)Now take small portion of dough and spread it as shown in the picture. Take same portion of dal mixture and place it on top, cover it with the dough from all sides.

6)Remove the extra dough from the top. Apply little oil to your fingers and spread by pressing evenly.

7)Add 1tsp of oil to the pan and place this pole on it. Cook this pole on medium ti low flame by sprinkling some oil on both sides.(If there is any leftover dal mixture you can refrigerate it and use with in 7 days)

Serve hot with some desi ghee on top and enjoy.

palakura fry(Spinach fry)

Ingredients:
200 grams of spinach
1 medium onion
1/2 tsp of garlic & ginger paste
2 tbsp of oil
1/2 tsp of turmeric powder
3 green chillies
1/2 cup of curry leaves
1/2 tsp of chilli powder
1/4 tsp of coriander powder
1/2 cup of fresh coriander(optional)
salt to taste

Procedure:
1)Heat oil in a pan, add onions soutee until golden brown.
2)Then add garlic ginger paste, turmeric powder, curry leaves and chopped green chillies. Stir all together and fry them for 2-3 min on medium flame.
3)Wash spinach leaves, add chopped spinach leaves to the pan and fry them all together.
4)Add chilli powder, salt and coriander powder. Fry them on medium flame for 8-10 min, by stirring often.
5)Finish it up by adding freshly chopped coriander leaves on top.
Serve this spicy spinach fry with white rice and enjoy.