Roasted eggplant chutney (Kachina vankaya pachadi)

Ingredients:

1 large purple Brinjal
4-5 Green chillies finely chopped
2-3 Tbsp tamarind paste
2 Tbsp chopped coriander leaves
Few curry leaves
Salt for taste.

Tempering:
2 Tbsp oil
1 Tsp Channa dal
1 Tsp Urad dal
1/2 Tsp mustard seeds
few methi seeds
pinch of hing
pinch of turmeric

Method:

1. Coat the brinjal with a little oil and roast directly on low flame till the skin turns black and starts cracking.Pierce with a fork to make sure the brinjal is well cooked.
2. Let it cool for some time and scrape off the skin .
3. Heat 1 tbsp of oil in a small kadai. Add channa dal, urad dal, methi seeds and fry over medium heat until the dals turn light golden brown.
4. Now add mustard seeds, hing and curry leaves  fry for couple of minutes and remove from heat. Keep this seasoning aside.
5. In a Mixie, add the fried seasoning and grind  it coarsely. Now add the mashed brinjals, tamarind paste, salt, green chillies , red chillies, chopped coriander leaves and grind all together
6. Adjust the seasoning, and mix well. and serve with hot rice and  a dollop of ghee.

Banana Milkshake

                                                

 

Ingredients:

 

1 cup chopped banana

1 cup milk

1/4 cup cream (optional)

1/2 tsp vanilla essence

1/2 cup crushed ice

Method:

 

Put all this in a blender jar and blend smooth.

To make it thicker you can also add some milk powder.

Street style egg biryani by vah chef

Vah Chef has been giving us many tasty recipes , with his guidance we all are making delicious food in our kitchens with very little effort , this is also a recipe from his kitchen

it turned out fabulous as all the other recipes of Vah Chef.

Click Here to watch the video of this tasty biryani and give it a try am sure you all will also love it.

Spicy dal

Ingredients:

Dal- 2 cups
Onions - 2 large ( finely chopped)
Tomatoes - 2 medium (finely chopped)
Mustard - 1 tspJeera - 1/2 tsp
Green chillies - 3-4
Garam masala powder - 1 tbsp
Red chilli powder - 1 tbsp
Turmeric powder - a pinch
Salt - according to taste

Method:

1. Take the dal, wash and cook in a pressure cooker till it is done.for 2 cups of dal add 4 cups of water.
2. Heat oil. once hot add mustard seeds and jeera and let them splutter. Now add onions and turmeric powder and cook for 4-5 min.
3. Now add the tomatoes and cook till tomatoes r soft and done. Once done add the green chillies, garam masala powder , red chilli powder and salt and cook for another 5 min.
4. Add the cooked dal and cook for 3 -4 min. now add 3-4 cups of water and cook till the desired consistency is achieved.

Bean Sprouts Curry

Ingredients :

1 cup beans sprouts
1 onion, chopped
2 green chilies
1 inch ginger
10-12 curry leaves
1 tsp coriander powder
1/4 tsp red chili powder
pinch of turmeric
salt to taste
fresh coriander leaves for garnish
1 tsp jeera
1 tsp mustard seeds oil.

Method:

1. Take a kadai and add oil and add mustard seeds and jeera and once it spluters add the onions and fry them till the are golden brown in colour.
2. Add the ginger, curry leaves, coriander powder, red chili powder,green chilies and turmeric. cook for 30 sec mixing well.
3. Add salt and the beans sprouts
4. Adjust Seasoning, garnish with coriander leaves.
5. Serve with rice.

Aloo bonda

Ingredients:

Potato 3
Onion 1
Green chilli 2
Ginger, finely chopped 1 tsp
Turmeric 1/8 tsp
Salt As needed
bread slices - 10
Oil  - to deep fry

To Temper:

Oil 2 tsp
Mustard 3/4 tsp
Urad dal  1 tsp
Curry leaves 1 sprig


Method:

1. Pressure cook potatoes for 3 whistles, peel off the skin once done and mash it well. Keep aside in a kadai/ pan, season with mustard urad dal and curry leaves. Add finely chopped ginger, green chilli and onion. Fry till transparent without changing colour. Add turmeric and salt.
2. Add cooked, mashed potatoes and mix well so that the turmeric blends evenly. Stir for 2 minutes and drizzle a tsp of oil. Transfer to a plate and cool down. Make 12 equal sized balls and set aside.
3. Take a wide bowl of water and take a slice of bread and dip into the water and press the bread slice gently so the bread wont get soft with extra water.
4. Stuff the potato ball inside the bread and make it as a ball and deep fry it.
5. When its evenly golden fried, drain it over kitchen tissue and enjoy it when hot

Corn Masala Snack

Ingredients:

Corn kernels - 1 can (15.2 oz) or fresh corn, boiled (1 ½ cups)
Onions – ½ cup, chopped finely
Green chili – 1, deseeded and chopped finely, optional
Cilantro – 8 springs, chopped finely
tomato – 1, small size
Chili powder – ½ teaspoon
Chaat masala – 1 teaspoon
Lemon juice – 1 tablespoon or juice of half lemon
Salt – to taste

Method:

1.Add all the ingredients in a bowl. Mix well.
2.And serve.

Simple Carrot Cake

Ingredients:

1 cup all purpose flour
1 1/2 cup  sugar
3/4 cup vegetable oil
3 eggs
3 cups grated carrots
few chopped walnuts

Method:

1. Preheat the oven to 180 C
2. Powder the sugar as a fine powder.
3. In a medium bowl, stir together the flour and sugar. Add the oil and eggs, mix until blended, then stir in the carrots and nuts. Divide the cake mixture evenly between the two prepared tins.
4. Bake for 25 to 30 minutes in the preheated oven. A skewer inserted into the cake should come out clean. Cool cakes on wire racks before removing from tins.

Putnala chutney

Ingredients:

Putnalu(Fried channa daal)- 1cup
Salt- for taste
Green chillies- 2 to 3 no
Garlic- 2 cloves
Jeera- 1tbsp
Mustard seeds- 1tsp
Turmeric- 1/8 tsp
Urad daal- 2tsp
Curry leaves- 4 no
Cilantro- 1tbsp
Red chillies- 2 no
Hing- pinch
Oil- 1tbsp
lemon - 1

Method:

1. In a grinder, add putnalu, ginger, garlic, salt, jeera(1tsp), green chillies, add 1/2 cup of water and grind as a fine paste. (The water may vary upto the quantity of putnalu).

2. Check the salt, add if required more.

3. Heat the oil in the pan, add hing, mustard seeds, when they crackle add jeera.

4. Add turmeric powder, urad daal, curry leaves, red chillies and fry for a minute.

5. Turn off the stove, add the seasoning to the chutney, add lemon juice and mix well and add chopped cilantro to it.

 

Broccoli Masala Curry

Ingredients:

1 broccoli
as per taste chilli powder
1 tbsp coconut powder
1/2 tbsp coriander powder cumin seeds curry leaves
1 tbsp ginger garlic paste
pinch mustard seeds
1 tbsp oil
1 number onion
as per taste salt
pinch turmeric

Method:

1. Heat a tbsp of oil in a sauce pan.
2. Add few mustard seeds
3. Add few Cumin seeds
4. Add fresh curry leaves, allow them to crackle
5. Now, add chopped onions, and salt (which helps the onions to cook faster)
6. When the onions are slightly cooked add pinch of Turmeric
7. Add ginger - garlic paste.
8. When the onions are lightly sauted, add broccoli(Do not cover it with a lid).
9. When the broccoli is  cooked, add 1/2 tbsp of coriander powder and chilli pwd according to your taste. Mix Well
10. you can be generous in adding cauliflower, potato, or green peas to this bell pepper which will enhance your dish even more.
11. After 10 mins of slow cooking, the broccoli looks great and your dish is ready.
12. garnish it with Coriander (cilantro).
13. Serve with Chapati, phulka, or Rice

Karram gavvalu

                          

Ingredients:

1 1/2 cups Homemade Rice flour

1 cup sooji

1/2 cup Maida(plain flour)

1 big ladle(4 tbsp roughly) hot Oil

2 tsp Red chili powder

Salt to taste

Oil, to deep fry

Method:

1. Mix Rice flour, maida and sooji in a bowl.
2. Add red chili powder, hot oil and required amount of salt to the flour mixture and mix well
3. Add water slowly and knead it into a slightly stiff dough.
4. Pinch a small portion of it and make into very tiny balls and arrange them on a plate.
5. Now roll it on the gavvalu chekka(wooden mould) and arrange them on a plate before frying. Prepare all the gavvalu before you fry as the rolling process takes time.
6. Meanwhile heat oil in a kadai for deep frying. Add the prepared gavvalu and deep fry them on low-medium flame until they are crisp and golden brown in color. Do not over load the kadai with more balls at once, deep fry them in small batches. If you fry them on HIGH flame they would get burnt outside and remain uncooked inside.
7.  Drain them in a kitchen napkin.
8. Store them in air-tight container and serve them along with a tea/coffee.

Cauliflower Pakoda

Ingredients:

•1 medium sized cauliflower or gobi
•2 cups besan/gram flour
•½ tbsp ginger-garlic paste
•½ tsp red chili powder
•¼ tsp garam masala powder
•a pinch of turmeric powder or haldi
•a pinch of baking soda or baking powder (optional)
•water - add as required to make a thick flowing batter
•oil for deep frying or shallow frying the pakodas
 salt as required
•½ tsp lemon juice to be sprinkled (optional)


Method:

1.boil enough water with salt.
2.break or chop the cauliflower in medium sized florets.
3.rinse them well and add them to the boiling water.
4.switch off the flame and let the cauliflower florets be immersed in the water for 10-12 minutes.
5.drain and then marinate the cauliflower with red chili powder, turmeric powder, ginger-garlic paste, garam masala powder. mix very well and keep aside for 8-10 minutes.
6.in another bowl, make a smooth batter with the besan/gram flour, baking soda or baking powder, salt and water.
7.heat oil in a kadai or deep fryer.
8.take each marinated cauliflower and dip in the batter.
9.coat each floret with the batter and add these in the medium hot oil.
10.fry till the pakoras are crisp and golden evenly.
11.drain on paper towels.
12.serve the gobi pakora hot or warm with any green chutney or sauce, sprinkled with chaat masala, lemon juice and chopped coriander leaves.

Poha Laddu

Ingredients:

Aval/Poha - 1 cup
Sugar- 1/2 cup
Cardamom powder -1/4 tsp
Cashew nuts -3-4 (break it into 3-4 pieces)
Raisins - 10
Hot melted ghee - 3-4 tbsp

Method:

1. Dry roast poha a little or until it is hot to touch. Do not over roast or brown it. After it cools a little, grind it to a fine powder and keep it aside.
2. Grind sugar to a fine powder.
3. Heat a tbsp of ghee and fry cashew nuts first. When it starts changing color, add raisins and fry a little. When it puffs up switch off the flame. 
4. In a bowl, mix together, ground poha, sugar, cardamom powder, cashew nuts and raisins along with that 1 tbsp of ghee.
5. Mix everything first. Then add more ghee little at a time. When you are able to make laddus out of the mixture, stop adding ghee. Grease you hands if required with ghee and make laddus from the mixture.
6. Delicious and healthy Aval laddu is ready

Peanut Chutney (Palli Chutney)

Ingredients:

Peanuts-1 cup
green chilli-3
Garlic -2 cloves
lemon - 1
Salt to taste
Oil-1 tblspn
daniya -1 tsp
senna dal - 1 tsp
Urad dal / 1 tsp
Curry leaves a spring

Method:

1. Heat 1 tblspn oil in a pan and add in peanuts and roast for 3 mins..Remove and let it cool down..
2. In the same pan add oil and add urad dal,senna dal,dhaniya,garlic,green chillies...and fry till they are done
3. Now take the peanuts and fried dals mixture in a blender and add in some salt and lemon juice..
4. Grind this to a smooth paste by adding some water..
5. Remove and pour it in a bowl...

Pour this over the chutney and serve with idli...

Sunundalu

Ingredients:

 1 cup black gram lentil (without husk)
 1 tbsp raw rice
 1 cup granulated sugar
 1/2 cup ghee/clarified butter

Method:

1. Dry roast raw rice in a vessel till red on low to medium flame and remove. Now dry roast black gram on a low to medium flame till deep red and till you get a nice aroma, which could take at least 18-20 minutes. You should keep stirring the dal while dry roasting, lest it burns. Remove and allow it to cool. Blend both the raw rice and black gram to a fine powder. Keep aside.
2. Blend the sugar to a fine powder. Keep aside. Heat ghee till it melts. Do not over heat. Keep aside.
3. Shape into round balls of the size of a big lime. The ghee should be just enough to hold the powders together and not drip while making balls.
4. Stored the sunnundalu in an air tight container. Stay fresh for at least 2 weeks.

Mulakkada Pulusu

Ingredients:

Drumsticks ( mulakkada ) - 1 ( cut into 2-3 inch pieces )
Onions - 2 big size (finely choped)
Green chillies - 2 ( sliced)
Curry leaves - 10 sheets
Coriander - for garnish
Tamarind - 1/2 small lemon
Jaggery - small piece (or to taste , optional)
Salt - to taste
Turmeric powder - 1/ 2 teaspoon
Red chilli powder - 1/ 2 teaspoon (or to taste)
Oil - 1 tablespoon
Mustard seeds - 1 tablespoon
Jeera - 1 table spoon

 Method:

1 . Take a pan and add oil and once the oil is hot add mustard seeds, jeera and once they start spluttering add onions.
2 . Once the onions are fried then add drumsticks and green chillies.
3 . Now add tamarind, salt, turmeric , curry leaves and red chilli powder and cook on the stove for cook for 5-8 min.
4 . Turn off the heat and garnish with cilantro and serve .

 Tip : If you prefer spicy, you can eliminate jaggery . Also, you can fry the garlic ( 4-5 cloves ) in the oil  .

Jeera Rice

Ingredients:

Basmati Rice - 1 cup
Onion - 1 finely sliced
Butter - 2 tsp + 1 tsp oil
Jeera/Cumin seeds - 1 tbsp
green chillies - 4

Method:

1. Heat butter + oil or ghee in a pan, add jeera seeds and saute for a few seconds.
2. When jeera splutters, add onion and green chillies and saute till onions become golden brown, then add the drained rice and fry for a few minutes. Add 2 cups of water, needed salt and cook rice till done.
3. Fluff it with a fork and serve it with any gravy side dish of your choice.
4. You can cook rice in a rice cooker or pressure cooker or in a pan with a lid.

Bottle gourd with sesame seeds curry

Ingredients:

Coriander Powder - 1/2 tsp
Water as needed
Coconut Powder - 1tbsp
Oil - 1tbsp
Ginger Garlic Paste - 1/2tsp
Curry Leaves 1Springs
Turmeric pinch
Green Chilies 4
Onion -1
Urad Dal - 1tsp
Sesame Seeds 1tbsp
Bottle Gourd - 1Cup

Method:

1. Take a pan heat it add sesame seed dry roast till golden brown color optional coconut powder grind into a coarse powder.Take a pan heat oil, add urad dal, onions chopped,salt saute it then add  green chilies, turmeric, ginger garlic paste, curry leaves saute it then add small pieces of bottle gourd and mix well add some water and close it with a lid.
2. Cook the bottle gourd till it is 80% done then add the sesame seeds powder, coriander powder saute it again and cook for another 3 -4 min.  

Bottle gourd halwa

Ingredients:

• 2 piece Cardamoms(powdered)
• 5 number cashew nuts
• 3 tsp Ghee
• 1 cup koya
• 500 ml Milk
• 10 piece raisins
• 500 grams seedless white gourd
• 1 cup Sugar

Method:

1. Peel and grate bottle gourd.
2. Take a pan add Ghee,cashew nuts,raisins,mix it well tll they change the colour, then add grated bottle gourd and mix it.
3. Let it cook for 5 to 10 min in slow flame and keep mixing it.
4. Then add Milk stir it.
5. Now add sugar to it and mix then add Koya to it,keep mixing for 5 min your halwa is ready.

Uggani

Ingredients:

Puffed Rice - 8 cups (boruglu/murrilu/marmaralu)
Onion - 1, large, finely chopped
Green chillies - 3, slit
Turmeric powder - 1/4 tsp
Roasted chick peas - 3 tbsps (dalia/putnala pappu)
Lemon juice - 1 tsp
Peanuts - fistful, roasted and peeled
Salt to taste
Fresh coriander for garnish
For tempering/poppu/tadka:
Mustard seeds - 1/2 tsp (optional)
Cumin seeds - 1/2 tsp
Urad Dal - 1 1/2 tsps
Curry leaves - 1 sprig
Oil - 1 1/2 tbsps

Method:

1. Take a deep bowl and fill with 4 to 5 liters of water. Add the puffed rice and allow to soak for 3 mts. Using your hands, squeeze out water from the puffed rice and place in a bowl.
2. Grind roasted chickpeas and dessicated coconut to a fine powder and keep aside.
3. Heat oil a heavy bottomed vessel, add mustard seeds and allow to splutter. Add cumin seeds, urad dal and saute till the dal turns red. Add curry leaves and green chilis and saute for a few seconds.
4. Add the chopped onions and saute for 6 mts. Add turmeric powder, puffed rice, ground powder and salt and mix well. Toss for a mt. Add lemon juice and roasted peanuts and turn off flame.
5.  Garnish with coriander leaves and serve warm with mirchi bajji, papad or pakoras.

Moong sprouts Curry

Ingredients:

Sprouted lentils - 1 cup

Onions - 2 ( medium size)(finely chopped)
Salt - add to taste (1 tsp)

Tomatoes - 2

Ginger - 1 inch long piece

Green chilli - 2
Mustard seeds - 1/4 tsp

Jeera(cumin seeds) - 1/4 tsp

Turmeric powder - 1/4 tsp

Coriander(dhaniya) powder - 1 tsp

Red chilli powder - less than 1/4 tsp

Garam masala - less than 1/4 tsp

Green coriander - 1 tbsp.

Method:

1. Take a pan and add oil and once its heated add mustard seeds and jeera and once they start spluttering add onions and ginger.
2. Once the onions are cooked add salt, turmeric, green chilli, corriander powder and red chilli powder and mix well.
3. Now add sprouts and let them cook for 5 mins.
4. Now add tomatoes and now cook till tomatoes are well cooked .
5. Once the tomatoes are cookes well add the garam masla powder and mix well
6. The Moong sprouts curry is ready ti serve it with rice or chapathi

Chicken Fry

Ingredients:

1 kg chicken, washed and cut into medium sized pieces
1/4 tsp turmeric
1 1/2 tsps chilli pwd
1 tsp coriander powder
1 tbsp ginger garlic paste
garam masala pwd (1″ dalchini, 1 elaichi and 4 cloves finely ground)
2 tsp curd
salt to taste
1 tbsp oil

Method:

1 Mix the washed chicken with chilli pwd, coriander pwd, turmeric pwd, ginger garlic paste and curd and keep aside for 3 hrs(marinate and keep in refrigarator).
2 Heat oil in a cooking vessel and add the marinated chicken and cook on high heat for 3 mts. Reduce flame to medium flame and saute further for another 2 mts.
4 Serve hot with white steamed rice and rasam.or can serve as starters

Sorakaya Senagapappu Kura

I was browsing some food blogs to make a curry with sorakaya. found this recipe in Recipe den     Thank you for the nice recipe

Sabudhana Kheer

Ingredients:

1/3 cup sabudana (sago)
3 cups milk
3 tbsp sugar
2 tsp sliced pistachios
4-5 cashew nut chopped
1/4  teaspoon cardamom powder

Method:

1. Wash & soak sabudana (sago) in about 1/3 cup of water for at least 2 hour. Sabudana will soak up most of water, become light & fluffy.
2. Boil the milk in heavy bottom pan & let it boil for 8-10 minutes, stir occasionally so milk does not burn in bottom of the pan. Add sabudana & cook until it is soft & has become translucent.This should take about 4-5 minutes. 
3. Now add sugar, cardamom, saffron & boil for 2-3 minutes. Stir it
4. Also add chopped cashew nuts & almond. boil for 2-3 mins. Turn off heat
5. Shift the kheer in a serving bowl and can be served hot or chilled.

Aloo Egg Bhurji

Ingredients:

2 eggs
150 g potatoes
2 medium onions, finely chopped
3 tablespoons oil
1/2 teaspoon corriander powder
1/4 teaspoon ground turmeric
salt
25 g green chilies
1/2 tea spoon garam masala

Method:

1. Fry the onions in the oil for 4 minutes (over high heat) and add the potatoes cut into small pieces, together with the salt, turmeric and coriander powder.
2. Cook until the potatoes are tender then add green chillies.
3. Break the eggs into a bowl, beat well and season to taste with salt.
4. Pour them over the potato onion mixture and cook till the egg is light brown in colour.
5. Add further salt to taste if required and serve them with hot rotis.

Gongura pappu

Ingredients:

Toor dal  - ½ cup (washed and soaked in water for 15 minutes)
Gongura Leaves / Sorrel  - 1-1½ cups (washed and stems removed)
Small onion (chopped – optional)
Green chilies – 2
A pinch each of asafetida and turmeric
Salt to taste

For the tadka/ seasoning:

Ghee/ oil (gingely oil is preferred) – 1 teaspoon
Whole cumin seeds/ jeera – 1 teaspoon
Dry red chilies – 2-3
Fresh curry leaves – 15
Garlic – 2-3 pods

Method:

1. Take all the ingredients except the ones for tadka into a pressure cooker, add 2 cups of water and cook for 3-4 whistles. The dal should be cooked and you should be able to mash it with the back of a ladle.
2. When the pressure releases, add the salt and mash the dal with a spoon. Put the dal back on the heat and simmer for 5-6 minutes.
3. In a small pan, heat the ghee/ oil and add the whole cumin. Let it splutter, add the red chilies and peeled garlic, fry it till the garlic is turning golden brown.
4. Add the curry leaves, when they crackle, add it to the boiled, mashed dal. simmer for 2-3 minutes. Serve hot with rotis although steamed rice and ghee is preferred.

Sarva Pindi - Spicy rice Flour pancake

Ingredients:

1/2 cup Channa dal
1 bunch curry leaves
1 tsp ginger garlic paste
3 number Green chillies Oil
1 number onion
1 tsp red chilli powder
250 grams Rice flour
as needed salt
1 tbsp sesame seeds
as needed water

Method:

1. Soak channa dal in water for 30 min.
2. Now take a bowl add soaked chana dal remove water, ginger garlic paste,onion,salt,red chilli powder, sesame seeds,curry leaves,green chillies chopped,Rice flour mix well then add enough water to make a soft dough.
3. Take a pan add little oil, take a hand full for dough and make a ball spread all over the pan equally.
4. Make a small holes all over add oil on top of it and cover it with a lid and cook in slow flame till it is golden brown color.

Khemma Sandwich

As I was browsing this Blog where i came across this recipe and found it interesting.With just a few ingredients the awesome sandwitch can be made that are great for weekend breakfast or evening snacking.

 I followed the recipe and made yummy pancakes. So you too enjoy!!!!!!

Here is the link for the recipe : kheema Sandwich

Mushroon Masala

Ingredients:
Chopped Mushroom- 1 packet
Turmeric powder- 1/4 tsp
Red chili powder- 1 tsp
Oil and Salt- as required
Ginger garlic paste - 3 tsp

To grind :
Onion - 1
Tomatos - 2
Cinnamon - 1 inch
Shredded coconut - 2 tbsp
Cardamom - 1
Cloves- 2
Cumin seeds- 1 tsp
Fennel seeds- 2 pinch
Coriander leaves- 2 tbsp

Method:

1. Heat pan with oil. Add all the 'to grind' ingredients and fry for few minutes. Tomato should turn mushy and onions to be blended well.
2. Grind the above fried items, allow it to cool and keep it aside.
3. Heat oil in a pan, Add ginger garlic paste, add the mushroom and saute for few mins.
4. Add grinded paste, salt , turmeric powder and red chili powder, leave it to boil. Add 1/2 cup water if gravy is very thick.
5. Allow it to boil for 5mins and serve hot with chapathis.

Masala Thepla

Ingredients:

Wheat flour .......................  2 Cup
Oil .................................... 2 Tbsp
Ajwain seeds  ...................... 1 Tsp
Sesame seeds ...................  2 Tbsp
Turmeric powder ............. 1/4  Tsp
Red chilli powder ............ 1/2 Tbsp
Salt .............................  As needed
Water .........................  As needed
Oil ..............................  As needed 

Method:

1. Take wheat flour in bowl add 2 tbsp oil, ajwain seeds, turmeric powder, sesame seeds, red chilli powder and salt and knead into a firm dough, using enough water.  
2. Now make 12 equal balls out of the dough.  Take one ball and start rolling the ball into flat 6” rounded circle.
3. Now put the thepla on a hot tawa.  First cook one side.  It should be less than half cooked.
4. Turn and cook the other side.  This side should be a completely cooked till light golden spots appear.
5. Then apply some oil on first sides of thepla, turn and cook till light golden spots appear.  Then remove thepla from the heat. Prepare all remaining theplas same way. 

Theplas can be served with tea/coffee, pickle or yogurt.

Corn Peas Pulao

Ingredients:

Basmati Rice - 1 cup
Big Onion - 1 chopped lengthwise
Ginger garlic paste - 3/4 tsp 
Corn kernels - 1/4 cup
Peas - 1/4 cup
Ghee - 1/2 tbsp
Oil - 1/2 tbsp
Water - 1 and 1/2 cups
Salt - to taste
Cinnamon - 1/2 inch piece
Cloves -2
Cardamom - 1

To grind to a paste:
Coriander leaves - 1/2 cup tightly packed
Cashewnut - 6
Tomato - 1 big sized
Green chillies - 2
Garam Masala powder - 1 tsp
Red chilli powder - 1/2 tsp

Method:

1. First grind the ingredients listed under 'to grind' with little water to a fine paste. Set aside. In a pressure cooker heat oil+ghee add ginger garlic paste, cinnamon, cloves and cardamom
2. Add onion and saute till slightly browned. Then add the masala paste and saute till raw smell leaves and it turns color as shown below.Soak basmati rice in water for 30mins set aside.
3. Then add corn, peas saute till the masala is well blended with the veggies.Add required salt, I used rock salt. Drain water from rice and add it.
4. Give a stir and add water. Close and pressure cook for 3 whistles in medium flame. Once pressure releases fluff the rice with fork, take care not to break the rice

Serve hot with curd or onion raita. 

Ragi idly

Ingredients

2 cups Idli Rava
1 cup Urad dal
Ragi flour/Finger Millet flour - 1 cup
Fenugreek seeds - 1/2 tsp
Salt to taste

Method:

1. Soak Rava in plain water for 4 hrs.
2. Soak dal and fenugreek seeds in plain water for 4 hrs.
3. Make a fine paste of Urad dal & keep aside.
4. Take a handful of rava & tightly squeeze the water out of it & add it to the urad dal paste.
5.  Continue untill all the rava is done.
6. Add ragi flour and Salt to it & mix well.
7.  Leave OVERNIGHT in a warm place for fermentation.
8. Now, this batter is ready for making ragi idly

Strawberry MilkShake

Ingredients :

Milk 1 cup

Strawberries 5-7

Ice cream* 1 scoop

Sugar As needed

Ice cubes As needed

Method:

Wash the strawberries and slice it roughly and place in a blender along with the other ingredients. Blend well until you get frothy, smooth milkshake.

Kandi Podi / Toordal Powder

Ingredients

10-15 Red chillies
1 cup toor dhal(dry)
1/2 cup chana dal or 1 cup Dahlia (fried chana dal)
3-4 garlic cloves
Few curry leaves
pinch of Hing

Method:

1. Add red chilli whole (depending upon your taste buds)
2. Add 1 cup of Dry toor dal
3. Add few cumin seeds, dry roast them till the toor dal is slight reddish in color
4. Add either 1/2 cup of channa dhal OR Add 1 cup of Dhalia
5. Add 3-4 cloves of Garlic
6. Add curry Leaves (optional)
7. Make sure that all the ingredients are nicely cooked in a very slow flame, to ensure, just fold the red chili and it should break into pieces in no time. If all the ingredients are cooked good they can be powdered easily.
8. Switch off the flame and let it cool for 10 mins
9. Grind them into a fine powder.

Chana Sundal

Ingredients:

1 cup dried white chickpeas
1 tsp black mustard seeds
1 tsp jeera seeds
1 tsp urad dal/spilt skinned black gram
a pinch of asafoetida
2 dry red chilies
10-12 curry leaves
2 to 3 tbsp fresh grated coconut (Optional)
salt as required

Method:

1. Rinse and soak the chickpeas overnight in enough water.
2. Drain and pressure cook the soaked chickpeas with 1 tsp salt and 3 to 4 cups water till they are cooked till soft and drain and keep aside.
3. Heat oil in a pan add the mustard , jeera and urad dal.
4. The mustard seeds will crackle and the urad dal will get browned.
5. Now add the curry leaves, red chilies and asafoetida and fry for 10-15 seconds.
6. Now add the cooked chickpeas and salt and stir and saute for 4-5 minutes on a low to medium flame.
7. Switch off the flame and add the coconut and stir well.

Serve the chana sundal as prashad or naivedyam.

Palli Podi / Ground nut powder

Ingredients:

Coriander Seeds - 1 tsp
Cumin Seeds 1Teaspoons
Chilli powder 1/2Cup
Peanuts - Preferrably Without Skin 2Cup
1 Big Garlic Flakes 2 Cloves
Salt

Method:

1. Dry roast Cumin seeds and Coriander seeds separately till nice aroma comes out from it.
2. Dry roast Peanuts
3. Now add dry roasted coriander seeds, cumin seeds, chili powder, roasted peanuts, garlic, salt into a blender and blend it into a powder
4. now serve the powder in hot rice with ghee or with idly dosa

Ragi Pesarattu

Ingredients:

Moong dal  - 1 cup
green chilly - 1
ginger - 1/2 inch piece
salt to taste
coriander leaves (Optional)
oil 
onions - 1 (finely chopped)
ragi flour 3 tablespoon

Method:

1. Firstly, soak the moong dal overnight in a water. The soaked and drained moong beans on the next day.
2. Grind it into a smooth paste in the morning with the green chilly, ginger, coriander leaves, salt and ragi powder with some water.
3. On a griddle, smear a little oil/ghee. With a big spoon, pour the dosa batter on the griddle and use the same spoon for spreading the moong dal dosa batter into a round shape. Sprinkle some of the finely chopped onions, green chilies and coriander leaves.
4. Drizzle oil at the sides and in the centre.
5. Flip the dosa a couple of times till both sides are well cooked and browned.

Toor Dal lauki

Ingredients:

Lauki/Bottle gourd – 1 medium or 3 cups chopped

Toor Dal/Split Pigeon Peas – 1 cup

Onion – 1 medium

Green chilies – 4-5 or to taste

Tomato – 1 big

Red Chilli Powder - 1/2 tsp

Turmeric Powder - 1/2 tsp

Chopped Coriander Leaves - 2 tbsp

Salt - To Taste

For Tadka/Tempering:

Oil or Ghee or Butter - 2 tsp

Asafoetida/Hing - A Pinch

Cumin seeds - 1 tsp

Mustard seeds - 1 tsp

Minced Garlic - 1 tsp

Method:

1. Wash Dal and soak in water until required. Peel bottle guard and cut in small cubes. Remove the seeds if wished or too many seeds.
2. Pressure cook dal and bottle guard together with 1/4 tsp of turmeric powder and enough water for 3 whistles. Once pressure released mash well and keep aside.
3. Meanwhile chop onion, tomato, green chilli and coriander leaves.
4. In pan or wok heat oil/ghee, hing, add mustard seeds, cumin seeds, garlic and saute until garlic becomes golden brown.
5. Add onion, green chilli and saute until onion becomes soft.
6. Add redchill, remaining turmeric powder and saute for minute. Add chopped tomato and cook until it gets mashed.
7. Add bottle gourd pieces and mix well, cook for 2 minutes.
8. Add mashed dal, 1-2 cups of water, salt and bring it to good boil, simmer for 5 minutes. Add coriander leaves mix and off flame.

Grilled Egg Sandwitch

Ingredients:

4 hard boiled eggs, shelled and Sliced
1 tomato, finely chopped
1 capsicum, finely chopped
50 ml mayonnaise
1 onions (Sliced
8 slices bread
100 gms butter
salt and black pepper (kalimirch) powder to taste
lettuce leaves

Method:

1. Mix egg with all the chopped vegetables,mayonnaise,fried onions,coriander leaves and seasoning.
2. Butter the bread slices on both sides.
3. Put the filling on four breads and cover them each with the remaining four breads.
4. Grill the breads on high till golden brown.
5. Remove and cut into two pieces.
6. Serve with potato wafers and tomato ketchup.

Banana Cake with Wheat Flour

Ingredients:

Wheat flour - 1 and 1/2 cup
Butter - 1/2 cup (Melted)
Baking powder - 1 tsp
Baking Soda - 1/4 tsp
Bananas - 3(Mashed)
Sour Yogurt - 1/2 cup
Vanilla Essence - 1 tsp
Eggs - 2
Sugar - 1 cup (Powdered)

Method:

1. Preheat oven to 350 degrees
2. Whisk the egg and add sugar powder, vanilla essence and mashed bananas.
3. Sift together wheat flour,baking powder, baking soda and mix gentle with the egg, sugar, sour yogurt and bananas mixture 
4. Pour the banana cake mixture into the baking tray and bake it for 25 - 30 till nice golden brown color come out on top