Andhra Special Gongura Pachadi

Ingredients:

2 cups Gongura leaves
1 tsp Tamarind juice
6 small onion peeled
1 big onion chopped finely
10 red chillies
1 tsp dhania powder
1 tbsp urad dhal
1 tbsp sesame seeds
Salt as required
Oil as required

Preparation:

* Thoroughly wash gongura leaves and pat dry.

* Fry gongura in a pan with little oil

* Cover the pan with lid and cook for a about 2-5 min

* Now take red chillies,urad dal,sesame seeds in a pan and fry on low flame with a tbsp of oil.Gring all this ingredients into fine powder.

* Now grind cooked gongura leaves along with the tamarind juice/pulp and add the powder.

* Now add salt and grind till every thing blends well.

* Now Season with mustard seeds,curry leaves.

* Now add small onions to gongura pachadi.

* Server hot and enjoy.

Stuffed Mushroom

Ingredients:

10 large mushroom
1/4 cup mashed potatoes
2 tbsp chopped onion
1 tsp minced garlic
1 tbsp green peas
Salt as per taste
1/8 tsp pepper powder
3 tbsp chopped capsicum
1 tbsp chopped celery
1/4 tbsp garam masala


Preparation:

* Gently clean the mushroom or wipe the mushroom with damp cloth.

* Now remove stems from mushroom, keeping aside the caps

* Chop the stems finely.

* In a microwave bowl, mix stems, onion, capsicum,green peas.

* Microwave for 3 mins at high and let it cool.

* Mix all the ingredients except mushrooms.

* Prepare small lemon sized balls from the above mixture and stuff into mushrooms.

* Arrange in microwave dish and microwave for about 4-5 mins on high.

* Serve hot with your favourite ketchup or sauce.

Easy Sandwich

Ingredients:

4 slices bread (white or brown)
1 cup cooked chicken (small pieces)
1 onion, chopped finely
1/4 cup coriander leaves
1/4 cup lettuce
3 green chillies, chopped finely
Salt as per taste
1/4 cup mayonnaise
1/4 cup sour cream
Butter as required

Preparation:

* Apply butter on both sides of the bread.

* Mix all the above ingredients except bread and butter in a bowl.

* Spread the mixture evenly on top of a bread slice.

* Cover it with one bread slice.

* Repeat the same with remaining bread slices.

* Toast the sandwiches in the toaster till golden brown or on top of grill.

* Serve hot with tomato sauce or ketchup.

Chocolate Glazed Shortbread Cookies

Ingredients:
2 cups - flour
2 cups - almonds or pecans, finely chopped
6 oz - semi-sweet chocolate chips
1 cup - butter
1 cup - powdered sugar

preparation:

* Cream butter and sugar in a mixer.
* Gradually add flour while blender is in running slowly.
* Stir in half of the nuts.
* Refrigerate dough for 1 hour.
* Preheat oven to 325° F.
* Now shape dough into a 2 1/2 inch length roll.It should look like a finger.
* Cut in half lengthwise and place cut side down on a ungreased cookie sheet.
* Bake for 15 minutes or until a pale golden brown.
* Cool on a wire rack.
* Melt chocolate on a double boiler or melt the chocolate on top of boiling water within a cup.
* Dip one end of cookie into chocolate, then into nuts.
* Cool on wax paper until set.
* Enjoy...

Brinjal Potato Curry

Ingredients:

1 cup eggplants sliced
1 cup potatoes peeled and sliced
2 cups tomatoes sliced
1 cup onion chopped
1 tbsp red chilli powder
1/4 tsp turmeric powder
1 tbsp coriander powder
1 tbsp cumin powder
1 tbsp garam masala
1 tbsp ginger garlic paste
2-3 tbsp oil
water as required
salt to taste
sugar(if you prefer)
1/2 cup chopped coriander leaves

To Tadka:
mixture of mustard seeds,cumin seeds,urad dal etc
Preparation :

* Heat oil in a pan.Add the ingredients for tadka.
* Now add the chopped onions.Add ginger garlic paste and saute.
* Now add the tomatoes,spices(sugar). Fry on medium heat for 2-3 mins
till the tomatoes are cooked and the mixture will not stick to pan.
* Add potatoes and eggplants and fry for about 4 minutes.
* Add the water and cook covered on medium heat till the vegetables are
cooked.
* Garnish with chopped coriander leaves.

Kadai Paneer

Ingredients :

500 gms paneer
100 gms capsicum
2 tsp coriander seeds
5 whole red chillies
½ tsp dry fenugreek leaves
2 chopped green chillies
2 tsp chopped ginger
4 chopped tomatoes
4 tbsp chopped coriander leaves
3 tbsp ghee
Salt to taste
4 cloves garlic mixed with water for the paste

Preparation :

* Slice the paneer and capsicum into thin long strips.
* Grind the dry coriander seeds and red chillies together.
* Heat ghee in a pan /kadai and add the garlic paste and cook on a low
flame for a min.
* Add the capsicum and the pounded spices and cook on a low flame for a
1-2 mins.
* Now add chopped green chillies and ginger and fry for a min.
* Now add the chopped tomatoes and fry till the oil starts to come out.
* Add dry fenugreek leaves and salt and fry for a min.
* Now add sliced paneer and cook for a few mins on medium flame.
* Garnish with coriander leaves.
* Server hot and enjoy.

Veg Cutlets

Ingredients :
4 boiled potatoes
4 green chillies , chopped
2 tbsp coriander, chopped
1 teacup boiled corn
2-3 tbsp green peas
1 tbsp groundnut powder(optional)
1 teacup maida/gram flour
bread crumbs
oil for deep frying
salt to taste
Chilli Sauce or Tomato Ketchup to serve

Method:

* Smash the potatoes and keep aside.
* Combine the potatoes,green chillies,coriander,corn,the groundnut powder and salt properly.
* Take a lemon sized portion from the above mixture and roll them in
your desired shape.
* Gently roll the squares on bread crumbs and deep fry in oil.
* Ready to serve hot with chilli sauce or tomato ketchup.

Microwave Ricotta Cheese Burfi(Easy)

Ingredients:
1 cup - ricotta cheese
1 cup - milk powder
1 cup - sugar
¼ cup - chopped pista and almond
3 or 4 - cardamom
2 tbsp - butter
green or yellow food color
1 pinch - saffron

Method:
* Place 2 tbsp butter in microwave bowl on high heat in the microwave.Cook for 1 min.
* Now add the ricotta cheese, milk powder and sugar stir it well.
* Now cook again for 5 min.
* Stir it and cook again for 3 mins.
* Completely it may take nearly 15 min or cook until it turns into light yellow color.
* Now add cardamom powder, saffron, chopped pista –almond (save little bit for garnishing) and add few drops of food color.
* Mix well and pour in the plate like you do for any burfi.
* Garnish with chopped pista – almond and let it cool and cut into diamond shape.

Matar Palak

Ingredients:

1 bunch of spinach
1 cup of green peas
1 tomato
1 onion
1/2 cup boiled potato
3-4 green chillies
1 tsp cumin seeds
A pinch of asofetida
1 tsp turmeric powder
Salt to taste

Preparation:

Cut spinach leaves and wash them thoroughly.

Boil spinach for 10 minutes in a very little amount of water.

Allow the boiled spinach to cool for sometime.

Grind the cooled spinach with greenchillies to a fine paste.

Chop onion and tomatoes into small pieces.

Cut the boiled potato into evenly shaped cubes.

Heat oil in a pan.Add the cumin seeds and asofetida.

Add the onions,peas and tomatoes.

Fry for 2-3 mins.Add the potato cubes and allow to cook on medium flame for 5 mins.

Once the onions and tomatoes are cooked, add the spinach-chilli paste to the above.

Add turmeric powder and salt to taste.

Simmer it for 10 mins. Tastes good with rotis/parathas.

Shrikhand

Ingredients:
1 (18 ounce) container plain yogurt
1/2 cup sugar
1 tsp rose water (optional)
1/2 tsp ground cardamom
Dash of ground nutmeg
Few threads of saffron
4 teaspoons finely chopped green pistachios.

Preparatin:

Mix all ingredients except pistachios.
Cover and refrigerate at least 2 hours.
Stir welland server in dessert cups.
Sprinkle on top with chopped pistachios.

Pumpkin Halwa

Ingredients:
yellow pumpkin - 500 gm
milk - 1/2 litre
sugar - 250 gm
khoya - 100 gm
ghee - 1 tbsp
dry fruits
cardamom to taste

Preparation:

Peel out the pumpkin and grate it or grind it.
Fry the grated pumpkin in half tbsp ghee for 2 -3 min.
Mix boiled milk into pumpkin and keep on the gas stove.
keep on the stove untill it is tender and the milk is absorbed by the pumpkin. Keep on stirring.
Take half tbsp ghee and fry the khoya in it till it leaves oil.
Mix the khoya and sugar in the pumpkin mixture and keep stirring till the desired consistency (about 5 - minutes on low flame).
Pour out in a serving dish and decorate with dry fruits and the halwa is ready for serving.
It can be served both hot and cold.

Besan Laddu

Ingredients :
2 cups gram flour/besan
1 1/2 cup sugar (powdered)
1 cup ghee
1 tsp each almonds, pistachios, cashew nuts (chopped)

Preparation :

In a kadhai mix gram flour and ghee over a low heat.
Keep constantly stirring to avoid lumps.
When you can feel nice aroma, it is ready.
Remove from the heat and allow it to cool.
Add sugar and nuts to the gram flour and mix thoroughly.
Now form lemon size balls of the mixture.
Besan Laddoo's are ready to be served.

Egg Noodles

Ingredients:
1 packet noodle
2 eggs
1/4 tsp pepper powder
1/4 tsp oregano
1/8 tsp basil
1/4 tsp garlic powder
1/8 tsp onion powder
1/4 tsp curry powder
1 tsp chopped mint leaves
Salt as per taste
1 tbsp oil

Preparation:
Boil noodles in boiling water will cooked

Drain and run under cold water

Keep aside

Beat eggs and add salt and pepper

Heat 1 tsp oil in a pan

Fry egg till well scrambled

Remove and keep aside

Heat remaining oil

Fry noodles for 2 mins

Add eggs and remaining masalas except mint leaves

Mix all the ingredients well and let it cook for 5 mins.

Garnish with mint leaves and serve hot.

Tomato Tokku

Ingredients:
Tomatoes 1/2 Kg
Chilli Powder 2 tsp
Haldi Powder 1/2 tsp
Salt to taste
Channa Dal 2 tsp
Urad Dal 2 tsp
Hing 1 tsp
Mustard seeds 1 tsp
Refined Oil 2 tablespoons
Methi Seeds 2 tsp

Preparation:

Wash and cut tomatoes into small pieces.

Roast and powder the methi seeds.

Heat the oil in a kadhai, add mustard seeds, then channa dal, urad dal and hing

When the dals turn brown in colour, add the diced tomatoes. Add chilli powder, salt and haldi powder and mix well.

Cook at low heat till the ingredients are cooked well.

Now add roasted methi powder and mix well.

Remove from fire, cool and store in bottles.

Morkozhambu

Ingredients:

Whipped Buttermilk - 3/4 cup
Gram flour - 2 tsp
Turmeric powder - 1/2 tsp
Curry leaves - 2 sprigs
Green chillies(split) - 4 - 5 nos
Salt - As reqd
Mustard seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Asafoetida - A pinch
Oil - 1 tsp

Optional:
Fried Lady`s finger
or
Fried Black gram( made like small bondas

Preparation:

1)Mix together 1/4 cup of buttermilk and gram flour or besan.

2)Add the remaining butter milk and mix well again.

3)Add turmeric and salt to the buttermilk.

4)Heat oil in a pan.

5)Add mustard seeds, cumin seeds, asafoetida, split chillies and allow them to splutter.

6)Tear the curry leaves and add to the buttermilk mixture.

7)Pour the oil over the buttermilk mixture.

8)Simmer for 3 - 5 mins, until thick.

9)Add the optional items at the end and allow to soak for 5 - 10 mins.

Double Ka Meeta

Ingredients:

bread 1 full
milk 1 litre
sugar 500gms
cashew nuts few(chopped)
almonds few(chopped)
raisins few
saffron a pinch
butter/ghee 1 small cup
cardamom 2(powdered)
water 1/2 litre

Preparation:

1)prepare sugar syrup by adding 1/2 litre of water to 500gms of sugar.To this add saffron,cardamom powder.

2)Now boil milk and keep aside.

3)Take a pan/Kadai,fry bread slices in butter/ghee till it turns golden brown color.

4)Dip fried slices slightly in boiled milk,and add in the syrup.Continue the same with all the slices.

5)Now fry almonds,cashew nuts and raisins in butter/ghee and add to the syrup.

6)Now add remaining milk to the syrup , refrigerate and serve Cold.

Idiappam

Ingredients:

Basmati Rice - 4 cups
Grated Coconut - 1 cup
Salt - 1 tsp

Preparation:

1)Wash and soak rice for few hours or overnight.

2)Drain the soaked rice and spread the rice in thin layer on thin cloth or paper napkins and allow them to dry.

3)When it is completely dry, grind the rice and make it into thin powder.

4)Add salt to it and mix well.

5)By adding small quantities of hot water ,knead to make a smooth dough.

6)Now add a small quantity of dough into the Idiappam Maker and press it.

7)Collect it on a greased plate.

8) Keep it inside a pressure cooker topped by grated coconut and steam it for few min.

9)Serve hot.

Sabudana Khichadi

Ingredients:

Sabudana 1 cup
Roasted Groundnut Powder 3-4 tbsp
Green Chillies 2-3
onion -1 no
Jeera/Cumin 1 tsp
boiled Potatoes cut into small pieces 1 cup
Lemon 1
Coriander chopped finely for garnishing
Oil or Ghee/Butter 3-4 tbsp

Method:


* Wash sabudana 2-3 times with water.
* Soak 1 cup sabudana for 2-3 hrs/overnight in 2 cups of water.
*Add salt as per taste and add groundnut powder. Mix well.
* Heat oil or ghee in pan. When oil is hot add jeera then add green chillies,onion finely chopped and a little salt
* Now add potatoes and fry for 1 minute. After this add sabudana and little sugar (optional) and mix well.
* Sprinkle very little water and close the lid and allow it to cook for a few minutes on medium flame.
* Garnish with coriander leaves and add a few drops of lemon juice just before serving.
* Sabudana Khichadi is ready for serving.