Pancakes

Ingredients:

1 cup all purpose flour

4 tsp of sugar

1 large egg

30 gms melted butter

200 ml milk( room temperature)

1 tsp baking powder

few vanilla essence drops

pinch of salt

oil for greasing the pan

Procedure:

1)Mix all the dry ingredients together (flour, baking powder and salt) and sift them and put it a side.

2)Add a egg into the mixing bowl and beet it for few seconds. Then add in sugar, vanilla, butter and milk.

3)Mix them well; add in dry ingredients, little at a time by stirring continuously.(for good lump free batter use wisk)
4)Heat a non-stick pan over medium high. Grease it with butter; remove any excess butter with the paper towel. Using 1/4 cup batter per pancake; cook until bubbles appear on surface. Turn and cook until cooked through.
5)It takes around 2-3 min for each pancake to cook.
serve hot with syrup on top and enjoy.

Mamidi pandu Panakam

Ingredients:

3 large mangoes(1kg)

1 cup of milk

1/2 tsp of cardamom powder
2-3 tbsps of sugar

pinch of salt

Procedure:

Wash the mangoes and extract the pulp from the mangoes.

Add milk, sugar, salt and cardamom powder to the mango pulp. Mix it and check the taste, adjust sugar if needed.

(you can even adjust the consistency of milk, according to the thickness you are looking for...)

serve cool or at room temperature with poori or attu(indian pan cakes) 

Enjoy.

Tomato charu (Tomato rasam)

Ingredients:

4 medium tomatoes, roughly chopped

1 1/2 tbsps of oil

1/2 tsp of mustard seeds

1/2 tsp of cumin seeds

1/4 tsp of turmeric powder

2-3 green chillies

few curry leaves

2 tsps of toasted sesame seeds powder

1/2 tsp of red chilli powder

2-3 cups of water

coriander leaves

salt to taste

Procedure:

1)First we need to cook the tomatoes till they are soft and kind of pure.

2)In a medium size saucepan add chopped tomatoes, 1/3 tsp of salt and 1/2 cup of water, cook it for around 10 minutes on medium flame. (make sure that the tomatoes are completely cooked)

[If the tomatoes are not tangy you can use little tamarind while cooking the tomatoes.]

3)Add 2 cups of water to the cooked tomatoes and extract the juice from it, set it aside.

[You can use the pulp if you like but i am not using pulp in this recipe.]

4)Now heat oil, add mustard seeds and cumin seeds, wait until mustard seeds splatter, add green chillies, turmeric powder and curry leaves.

5)Stir in the extracted tomato juice and bring it to boil. Then add red chilli powder, sesame seed powder, salt and coriander leaves, simmer it for around 2-3 minutes.

Serve hot with plain rice, mudha pappu and papads. 

Mamidikaya pachadi(mamidikaya thokku)

Ingredients:

1 tbsp of toasted mustard seeds powder
2 tsps of toasted sesame seeds powder
1/2 tsp of toasted cumin seeds powder
1 tsp of toasted coriander seeds powder
3 tsps of chilli powder
1/3 tsp of toasted fenugreek seeds powder
2 tsps of salt
1 medium size row mango, cut into small pieces 
5-6 garlic cloves, roughly chopped 

To Temper:
2 tbsps of oil
1/3 tsp of mustard seeds
1/3 tsp of cumin seeds
2 garlic cloves, crushed
pinch of turmeric powder

Procedure:

In a non reacting bowl add all the ingredients except row mango pieces, mix them all together and keep it aside.
Now for tempering, heat oil then add mustard seeds and cumin seeds, wait untill they splatter, now add crushed garlic and turmeric powder.
Fry them and turn off the flame, let it cool down.
Add the tempering to the spices mixture, then keep it aside for around 30 minutes.
Now add the row mango pieces to the mixture and mix well.
Cover it and keep it aside for around 24 hours.
Check the seasoning and adjust salt if needed, transfer it into the dry airtight container and store it at room temperature.
It can be used as a condiment for dal rice, idli , dosa , paratha etc.

Namak para

Ingredients:
2 cups of maida flour(all purpose flour)
1 tbsp of ghee(clarified butter)
1/2 tsp of salt
1/3 tsp of carom seeds
1/3 tsp of cumin seeds(optional)
oil to deep fry

Procedure:
In a wide bowl add maida flour, salt, cumin seeds and carom seeds.
Heat ghee, add it to the flour and mix till it is nicely mixed into the flour.
Now add little water at a time and make a soft dough just like chapati dough, keep it aside for around 10-15 minutes.
Knead the dough for a minute then divide the dough into 5 or 6 equal portions.
Take one dough boll and roll it out into a circle( it should not be very thick or very thin), cut it into diamond shape pieces with the help of knife. Repeat the same process for the remaining dough bolls.
Heat oil and deep fry the pieces on both sides evenly till they are light brown in colour.(fry them in batches and on medium flame to get even colouring)
Remove them onto the paper towel and allow them to cool down  completely. Store in an air tight container. 

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Kalakand (Milk cake)

Ingredients:

1 liter whole milk

1/2 lemon juice
3/4 cup of condensed milk
2 tbsps of ghee(clarified butter)
Finely grated pistachios( approximately 8-10)
1/3 tsp of cardamom powder.
Procedure:

First we need to prepare chhana, for preparing chhana heat 1 liter milk, when the milk starts boiling add lemon juice to it and reduce the flame and keep stirring occasionally for around 4-5 minutes. 

At this point you can see light yellow colour water and chhana, if it is not formed then keep stirring until you get it.

Then pour the whole thing into muslin cloth or colander, over a sink. Remove the excess water by squeezing gently, then keep it aside. this channa or fresh paneer is ready.

Heat ghee in a non stick pan, then add the chhana and fry it for around 5 minutes on medium flame.

Then add condensed milk and keep on stirring until it thickens to a waterless firm lump, then add cardamom powder, mix well.

Now grease any tray or plate with little ghee and transfer the kalakand, sprinkle some chopped or grated pistachios on it and leave it to cool down.

Cut according to your wish and enjoy.

Lamb liver curry

Ingredients:

250 gms of lamb liver

1 cup of milk

1 tbsp of fried onion paste

2 tbsps of oil

1 tsp of garlic ginger paste

1/3 tsp of turmeric powder

3/4 tsp of chilli powder
1/2 tsp of coriander powder
1 tsp of fine coconut powder

1/2 cup of finely chopped coriander
1/4 tsp of garam masala powder
salt to taste
1/2 lemon juice

Procedure:
Cut the liver into small pieces, soak them in milk for around 30 minutes.
Rinse the liver pieces in water and keep them aside.
Heat oil in a non stick frying pan, add 1/2 of the garlic ginger paste and liver pieces. Fry the liver pieces on medium flame till it is 70% done (for around 3-4 minutes).
Remove the fried liver pieces into plate and keep them aside.
Now in the same pan add fried onion paste, garlic ginger paste and turmeric powder. Saute them for a minute or so then add chilli powder, coriander powder, coconut powder,salt and little water(2tbsps), stir and  cook on medium flame.
Drop in the fried liver pieces and garam masala powder.
Mix all together, cover it and cook for 2-3 minutes on low flame.
(If you over cook, you will end up with hard liver pieces)
Check the seasoning and adjust according to your taste. Finally Sprinkle fresh coriander leaves and squeeze some lemon juice.
Try this recipe, I am sure it will turn out great. I tried same recipy for chicken it turned very owesome.
Serve this dish with naan bread or roti.

Nuvvula laddu (Til ke laddu)

Ingredients:

1 cup of sesame seeds

1 cup of jaggery

2 tbsp of water
1 tbsp of ghee
1/3 tsp of cardamom powder

Procedure:

Dry roast the sesame seeds and keep them aside. Add grated (or powdered) jaggery to the hot pan, stir occasionally and make sure that the jaggery won't burn at the bottom.
When the jaggery is completely melted add water and cardamom powder.
When the syrup starts bubbling, take a bowl of cool water and put a drop of syrup in it, if the syrup forms a ball then the syrup is ready.
Now add roasted sesame seeds and mix well, remove the mixture onto a plate.
Apply some ghee to your palms and start preparing lemon size balls when the mixture is warm.
(if the mixture cools down it is very difficult to prepare laddus) 

Gavvalu (Sweet shells)

Ingredients:

2 cups of maida flour(all purpose flour)

1/4 tsp of salt

2 tbsp of melted ghee

2-3 tbsp of water(approximately)

Oil for deep frying

3/4 cup of sugar

Procedure:

In a mixing bowl add sifted Maida flour, salt, ghee and mix well. Add little amount of water at a time to make dough.( Make sure the dough is not too soft or too hard)

Cover the dough and rest it for around 5-10 minutes.

Now take a small amount of dough and prepare shell shape with your thumb and pointer fingers. (Or make a small dough ball, press it on the back side of fork and remove it from the opposite direction)

Repeat the same procedure for all the dough.

Keep the shells aside and heat oil for deep frying, fry them in batches for around 4-5 minutes(each batch) on medium to low flame.

After frying remove them into a bowl, keep them aside.

Heat another pan, add sugar and 2tsps of water and let them boil till you get two string consistency.

Add the fried shells to the sugar syrup, mix well.
Once the shells are coated nicely. Transfer them on to another plate and let them cool down.

Store in an airtight container and consume within 2 weeks.

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.