Gongura Pulihora

Ingredients:

Raw Rice (wash, drain, soak for 30 mins in fresh water , cook using 1 1/2 Cup of water ) – 1 Cup
Sorrel Leaves (stalks removed, washed, dry) – 1 Cup tightly packed
Dry Red Chillies – 3 no
Green Chillies – 5 or to taste
Oil – 2 Tbsp
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Urad Dal – 2tsp
Chanadal – 2 tsp
Asafoetida (hing) – generous pinch
Curry Leaves – 1 sprig
Turmeric Powder – 1/4 tsp
Salt – to taste

Method:

1. In a pan add 1/2 cup of water and sorrel leaves. Cook for 8 mins or until sorrel leaves are wilted and soft.
2. Blend to a smooth paste. 
3. In another pan heat oil, season with mustard seeds, cumin seeds, chanadal, urid dal, asafoetida, powdered methi, dry red chillies,  green chillies, turmeric powder, curry leaves.
4. Fry for 30 secs. Add blended gongura puree and cook for 2 mins. Add salt.
5. Add seasoned gongura paste with the cooked rice and gently mix well until blended.
6. Serve immediately or enjoy it after 30 mins resting time for best tasting Pulihora.

Enjoy with papad.

Medu Vada

Ingredients :

1 bunch Coriander leaves
1 tsp cumin seed Hing
to fry oil
1 cup Onion
1 tsp pepper powder(for taste)
AS PER TASTE SALT
200 grams urad dal

Method:

1. Soak Urad dal for 6 hour or overnight.
2. Blend it into a coarse paste.
3. Take a Frying pan add oil to it let it heat.
4. Take a bowl add blended urad dal,add onion,cumin seeds,pepper,coriander leaves,hing,salt as per taste mix all these ingredients well.
5. Make a donut and deep fry in the oil it turns to golden colour

Fruit and Nut Cookies

Ingredients:

All purpose flour - 1 cup
Cornflour - 2 tbsps
Butter - 1/2 cup, room temperature, softened
Powdered sugar - 1/2 cup 
Salt - pinch
Vanilla extract - 1/2 tsp
Cardamom powder - 1/4 tsp 
Dried fruits and nuts - 1/4 cup each of finely chopped raisins, dried cranberries, pistachios, almonds

Method:

1. In a bowl, add the softened butter, powdered sugar and salt and beat till light and fluffy. Add vanilla extract, cardamom powder and lemon zest and mix well.
2. Add the flour and cornflour and mix to make a soft dough. Add the finely chopped dried fruits and nuts and mix well.
3. At the time of baking, pre heat oven to 160 C and remove the dough from the freezer. Unwrap and slice the dough into 1/4" slices and place them on a parchment paper or aluminum foil lined baking sheet. Place them at least an inch apart as they expand on baking.
4. Place baking sheet in the middle rack of the oven and bake for 13-15 mts or until lightly browned around the edges. Remove from the oven and cool on a wire rack.

Methi Chicken

Ingredients :

1 1/2 lbs chicken thigh meat
02 grm chilli pdr
1 chopped coriander leaves
1 coriander pdr
1 cumin
2 cup curd (yogurt)
2 tsp 0 garam masala pdr
2 tsp ginger garlic paste
2 tbs 0 gr chilli
2 bunch methi leaves(fresh)
2 numbe r onion small

Method:

1. Heat oil in a pan add cumin ,onion and cook till golden brown
2. add turmeric , ginger garlic paste, chilli pdr,coriander pdr, and curd and cook covered till well cooked.
3. add methi leaves ,chicken and cook till the sauce is thick
4. add coriander leaves and garam masala pdr and serve hot with rice or naan with cold curd as accompaniment

Aloo Methi

Ingredients:

Potatoes -3 medium sized potatoes or 1/4 kg baby potatoes
Fresh fenugreek leaves/methi -1 cup tightly packed
Onion - 1
Ginger -1 inch piece finely chopped
Oil - 2 tbsp for sauteing potatoes
Salt needed
Turmeric powder -1/4 tsp
Jeera Powder -1 tsp
Coriander powder -2 tsp
Chilli powder -1 tsp (I used homemade which will not be hot)
Oil -1 tbsp
Cumin seeds/jeera -1 tsp
Mustard Seeds - 1 tsp

Method:

1. Wash methi leaves and use the tender stems alone. Discard the thick stems and chop the rest finely.
2. Pressure cook potatoes, peel the skin and chop it into cubes
3. Heat a tbsp of oil, add mustard seeds, cumin seeds, when it splutters, add finely chopped onion, ginger and saute until onions turn transparent.
4. Add salt, turmeric, Jeera powder, Coriander powder, Chilli powder and add chopped fenugreek leaves and cook covered until it wilts.
5. Then add the sauteed potatoes and cook covered for another 5 minutes until everything gets blended well.
6. Serve hot with roti, rice, parathas or bread. 

Choco-Chip Cookies

Ingredients:

1/2 cups All purpose flour (Maida)

3/4 cup Unsalted butter

3/4 cup Brown Sugar

1 tsp Baking soda

1 tsp Vanilla extract

a pinch of Salt

3 tblsp  Cooking oil

1 cup Semi Sweet Chocolate chips

Method:

1. Preheat the oven for 350 deg F. Butter should be at room temperature.
2. In a large mixing bowl beat Butter and Sugar until it is fluffy. 
3. Slowly add Flour,Vanilla extract, Baking soda, Salt & Cooking oil. Mix well till it forms a soft dough. It should not stick to your hand or bowl.
4. Add Chocolate chips and mix gently.
5. Make small balls of the dough and place them on a ungreased cookie sheet, each ball should be at least 2 inches apart.
6. Bake for 8- 10 minutes, once you notice that they have turned light brown at the edges, take them out & leave them on the sheet until they cool. Then transfer them to a cooling rack. Enjoy!

Note : If the mixture is dry, you can add little Milk. If its wet, add little more Flour

BabyCorn 65

Ingredients:

Baby corn (Cut length wise ) - 8-10 no
Coriander leaves -1 bunch
Curry leaves - 8 no
Green chilli - 2
Garlic - 2 cloves
Ginger - 1 inch piece
Salt - to taste
Garam Masala - 1 tsp
Chilli powder - 1 tbsp
Rice flour - 1/2 tbsp
Maida -  1 tbsp
Corn flour - 1 tbsp
Lemon - 1 tsp
Curd  - 1 tbsp

Method:

1. In a blender, blend few coriander leaves, curry leaves, green chilli, garlic, ginger to a slightly coarse paste.
2. Remove it in a bowl and add salt, garam masala, chilli powder, rice flour, maida, corn flour, lemon and curd and mix lall the ingredients to a smooth paste.
3. Gently add the baby corn pieces into the masala mixture and mix well so that all the pieces are well coated with the masala.
4. Heat the oil in the pan/kadai and once the oil is heated add the baby corn pieces in batches and deep fry them till they become crisp and golden color.
5. Serve the baby corn with sauce or by itself as snack