TOMATO CHARU/RASAM

INGREDIENTS:

Tomatoes ----------------------4 medium sized

Water---------------------------4 cups of standard measuring cup

Tamarind-----------------------lemon sized ball

Garlic ---------------------------4 pods chopped and then crushed

Jalapenos-----------------------1 chopped

Coriander leaves------ ---------few

Cumin &Mustard seeds -------1/2tsp each

Salt ------------------------------to taste

Oil: ------------------------------3tsp

Curry leaves,dry red chillies--- few

Dessicated coconut ------------1 tsp

Grind to fine powder:

Coriander Seeds,Peppercorn,Cumin seeds----1/2 tsp each

Toor dal--------------------------------------1 tbp

DIRECTIONS:

1.Wash and make 2-3 slits on the sides of tomatoes and microwave along with tamarind, few coriander leaves and 4 cups of water on high for 10-12 mins.

2.Let the water cool down and hand squeeze the tomatoes along with tamarond and coriander leaves until the pulp gets out of those tomatoes.Sepaerate and strain the juice.

3Heat oil and add cumin,mustard seeds,curry leaves ,dry red chillies, chopped jalapenos, crushed garlic and fry till done.

4.Add the strained juice,ground powder,dessicated cocnut,turmeric and let it come to a vigorous boil.This takes around 8-10 mins.

5.Now let it simmer on low heat for 10-15 mins more and then turn off.Serve hot.

GRAPE JUICE

SERVES:2 glasses

INGREDIENTS:

Grapes----------------5-6 cups fresh ones

Sugar-----------------optional

Water-----------------as required


DIRECTIONS:

1.Wash grapes neatly and place them in salted water for 15 mins before using.

2.Later drain out the water and place them in mixer/blender.

3.Add sugar and water accordingly.

4.Make juice of required consistency by using accordingly.

5.If the grapes are sweet then dont add sugar.

6.Serves cold in serving glass.

FISH/CHAPALA PULUSU

INGREDIENTS:

Fish Fillets-----------------------6-7 Cut to medium sized pieces(I used Tilapia Fish)

Tamarind------------------------Pulp extracted from Lemon sized ball with 1/2C water

Jalapenos------------------------2-3

Chilli powder--------------------1 tsp

Turmeric powder----------------1tsp

Onion----------------------------1 medium one chopped+ 1/4th an onion fried in tsp of

Oil and ground to paste

Ginger-garlic paste--------------2tsp

Jaggery/sugar-------------------sufficent enough

Mustard seeds------------------1/2tsp

Oil--------------------------------3 tbp

To grind to fine powder:

Coriander seeds-----------------1tbp

Cumin seeds---------------------1 tsp

Methi Seeds---------------------1/2 tsp

Mustard seeds-------------------1/2 tsp

DIRECTIONS:

1. Heat oil in a pan, add Mustard seeds, Jalapenos, 1 whole onion chopped,and fry till onion become soft.

2.Now add ginger-garlic paste, and fry them for a little while.Then add turmeric,chilli powder and cook for few mins..

3.After that add extracted ta,marind pulp, 2-1/2 cups of water,some salt and le it come to vigorous boil. Taste and add enough salt and jaggery.

4.When the sauce tastes fine add the fish pieces and cook for 10 mins on low-medium flame uncovered. Avoid stiring in between.

5.Now add the onion paste, ground powder and try to slightly mix in the sauce.Cook for another 5-7 mins until the sauce thickens.

6.Garnish and serve with hot rice after a few hours as the pieces absorbs the sauce well.This tastes even better the next day.

POTATO/ALOO METHI

INGREDIENTS:

Potatoes------------------ 5 medium

Methi leaves------------- 2 big or 5 small bunches

Cumin seeds -------------1 tsp

Mustard seeds -----------1 tsp

Minced garlic ------------1 tbsp

Coriander powder -------2 tsp

Turmeric----------------- 1/4 tsp

Green chillies------------- 4

Salt ------------------------as required

oil -------------------------2 tbsp



DIRECTIONS:


1.Peel & cube raw potatoes.

2.Place them in ice cold water for 15 mins.

3.This way the potatoes donot turn up too soft on cooking.

4.Potatoes can be either boiled over stove top or microwaved for 3-4 mins.

5.Boiling in microwave reduces time.

6.Heat oil in a pan.

7.Add mustard,cumin seeds, minced garlic, chopped green chillies, turmeric & finally methi leaves .

8.Cook in till 1/2 of it is done.

9.Add diced potatoes & salt, continue to cook.

10.Just before removing, add coriander powder.

RIDGE GOURD/BEERAKAYA PACHADI

INGREDIENTS:


Beerakaya /Ridge gourd----------- 1 big one

Green chillies----------------------- 4-6 depends on their spice level

Tamarind ---------------------------1/2 tsp

Peanuts----------------------------- 1tbp

Sesame seeds-----------------------2 tsp

Oil -----------------------------------3 tbp

Mustard Seeds ---------------------1/2 tbp

Cumin Seeds----------------------- 1/2 tbp

Asafoetida --------------------------a pinch

Chana Dal-------------------------- 2 tbp

Urad Dal ----------------------------1 tbp

Red chillies------------------------- 2

Turmeric---------------------------- 1/2 tsp

garlic --------------------------------2 pods

DIRECTIONS:

1.The ridge gourd outer skin should not be completely peeled off.

2.The skin adds taste to it.so just peel the rough part as shown in the first picture.

3.Heat 1tbp of oil in an iron skillet on medium-high heat and add cumin,mustard ,curry leaves and red chillies.Fry till nice brown and set aside.

4.Add remaining oil 6to the pan and Add peanuts, sesame seeds, hing, green chillies, channa dal, urad dal and garlic.

5.Fry them until they are nice brown,cool and transfer to mixer.Make a coarse powder .

6.To the same pan now add sliced ridgegourd and fry for few minutes until cooked.Turn off and wait for 10 minutes to cool.

8.Take them in blender/mixer along with the coarse ground powder,tamarind paste, salt and make a smooth paste.Make it coarse.

10..Add the above tempering to coarse paste and garnish with coriander.
Serve with rice/chapatis.

TOMATO EGG CURRY

INGREDIENTS:

Eggs-----------------------6

Tomatoes-----------------3

Onions--------------------1 big one

Fennel seeds pwd--------1/4 tsp

Cumin,mustard----------1/4 tsp of each seeds

Chilli powder-------------1/4 tsp

Garam masala------------1/2 tsp

coriander powder---------1 tsp

Oil-------------------------5 tbp

Ginger-garlic pst---------1 tbp

Salt------------------------to taste

DIRECTIONS:

1.Boil the eggs in boiling water for 8-10 mins.

2.Once boiled place them under running cold water to easily remove the shell.

3.Make 2-3 slits with a knife or prick with a fork and keep aside.

4.Heat oil in a pan and add cumin-mustard seeds,fennel seeds,onions.

5.Once the onions are cooked add ginger-garlic paste and then chopped tomatoes and cook till they turn soft and mushy.

6.Pour 1/2 to 3/4th cup of water and add coriander powder,garam masala,chilli

powder,turmeric,salt and mix well.

7.Drop the eggs in boiling gravy and let it cook covered for 10 mins.

8.Turn off when required consistency is obtained and garnish with coriander leaves and serve hot.

PLAIN WHEAT RAVA UPMA

SERVES:2 PEOPLE

INGREDIENTS:

Wheat Ravva -----------------1/2 cup of standard measuring cup

Water --- ---------------------1-/2 cups of standard measuring cup

Green Chilies ------------------4

Groundnuts--------------------1 tbp
Cumin seeds--------------------1 tsp
Urad dal------------------------1 tsp
Channa dal----------------------2 tsp
Carrot---------------------------1/8 cup cut to very small size(optional)
Mustard seeds------------------1/2 tsp

Onions-------------------------1/2 big one

Salt ---------------------------- totaste
Oil------------------------------4 tsp

DIRECTIONS:

1.Roast rava in 1 tsp of oil for few mins and turn off .

2.Chop green chilies,onions and carrots.

3.Heat oil in a deep pan and add mustard seeds,cumin seeds,urad dal,channa dal and groundnuts.

4.Fry till they turn light brown.

5.Now add chopped Onions and fry till they too turn golden brown.

6.Now add green chilies and carrots.Fry for few mins and add 3 cups of measured water , enough salt.

7.Now taste the water whether salt is enough or not and add accordingly.

8.Let the water boil vigorously then add rava slowly to the water with one hand and stirring it with the ladle in other hand.

9.Stir continuously so that no lumps are formed and ravva comes together.

10.Turn the heat to medium low and keep it covered for 2 minutes and turn off .

11.Tastes good with an chutney/ podi/boondhi.

RAS MALAI SWEET

INGREDIENTS:

Fat Milk---------------1 litre(for balls)

Evoperated Milk------2 cups(for Ras)of standard measuring cup

Sugar------------------1 cups of standard measuring cup

Elaichi powder--------1/4tsp

Nuts of choice---------few tbp

Lemon Juice-----------1 tbp

DIRECTIONS:

1.Boil 1litre of fat milk with 1tbp of lemon juice.

2.Because of the lemon juice the milk curdles and you can notice mass formation.

3.Boil till the whole milk gets seperated as water and solid mass.

4.Turn off and drain the water through handkerchief.

5.Now Donot sqeeze hardly. Just leave it aside for an hour.

6.Now the remaining mass is nothing but paneer.





7.Take the panner in few quantity each time in a bowl and press gently with fingers till it becomes soft.

8.Make balls of lemon size and keep it aside.

9.Dissolve 1/2 cup of sugar in 1-/2 cups of water and let it boil in a big vessel.

10.Drop the balls in rapid boiling sugar water and close the lid.

11.Keep for 5-8 mins until they turn double the size and turn off.

12.Now Boil evoperated milk with 1/2 cup sugar,nuts and elaichi powder

13.Keep stirring occasionally until the milk comes down to half the quantity.

14.Turn off and transfer the balls to milk mixture.

15.Let it cool down .


16.Serve after placing in refrigerator for an hour.

VEG PULAO

SERVES:2 -3 people

INGREDIENTS:

Raw Rice-----------------1-1/4 cups of standard measuring cup
Carrots-------------------2 medium carrots chopped to 1"pcs
Beans--------------------8- 10 beans chopped to 1"pcs
Peas----------------------1/4 cup of standard measuring cup
Potato--------------------1 small one
Onion--------------------1 medium one chopped
Cashew nuts------------5-6 fried
Green chillies-----------4 slit
Cloves,cinnamon-------2 each
Blck,Grn cardomon-----3 each
Shahjeera ---------------1 tsp
Peppercorns------------10 crushed

Bayleaves----------------3 big ones

Chopped coriander-----1tbp

Mint leaves-------------10-12
Oil-----------------------as required
Salt----------------------as required




DIRECTIONS:

1.Clean and soak rice in 2-1/2 cups water for few hours prior to cooking.

2.Heat oil in a pan add shahjeera,cloves,cinnamon stick,cashew nuts,bayleaves,both cardommon, crushed peppercorns and fry for a minute.

3.Add chopped onions and Fry till the onions become slight brown. Add little salt carrots,beans,peas,potatoes.

4.Fry them for few mins and add chopped coriander, mint leaves and some more salt for taste.

5.Fry for few mins and transfer the whole mixture to raw rice ,mix well.

6.Cook the rice in rice cooker.

7.Serve hot with aloo matar or raita.

POORI

SERVES:3-4 people

INGREDIENTS:

Wheat flour-----------3/4 cup of standard measuring cup

Salt-------------------- as required

Water----------------- as required

Oil---------------------for deep frying

DIRECTIONS:

1.Take 3/4 cups of wheat flour and add salt.

2.Mix properly with enough water needed to make a dough just like you make for chapati but must be tough rather than soft

3.Pour about 1 tsp of oil and knead and let stand for 15 mins aside covered.

4.Now knead the dough for 5 mins.Make small balls of required size.

5.Roll out either using a rolling pin or poori presser adding oil and spread them on a layered newspaper/cover.

6..Heat oil for frying in a wide pan and Drop a small amount of dough into oil to test.

7.If the oil is hot enough place one after another and Press the poori firmly in oil to make it raise/fluff out.

8.Transfer to a tissue bottom vessel to absorb excess oil..Serve hot with any curry.

CARROT KHEER/PAYASAM

SERVES:4 people

INGREDIENTS:

Fresh Carrot-----------------1 big one

Evoparated Milk------------1 cup of standard measuring cup

.

Sugar------------------------1/4 cup or less of standard measuring cup

Cardammon----------------2-3

Cinnamon powder---------pinch

Ghee------------------------2 tsp for frying.

Cashenuts,Almonds------5

DIRECTIONS:

1.Take a cleaned,peeled carrot and grate using a grater or food processor.It should be almost a cup.

2.Heat a 2tsp of ghee and roast cashews,almonds till they turn light brown.

3.Add grated carrot to it and fry till the raw smell of carrot goes away.

4.Boil the milk and add sugar.

5.Add cinnamon powder,cardommon and let it come to boil.

6.Add grated carrot mixture to boiling milk.

7.Let it boil till the consistency of your choice is reached.

8.It tastes good when either warm or cold.