Nawabi Pulao

Ingredients:

Chicken            - 1/2 kg      
Mutton               - 1/4 kg
Curd                  - 1 cup
Milk                   - 1 cup
Rice                    - 1/2 kg
Eggs                    - 2
Onions                - 3
Shelled green peas - 1/2 cup
Pod garlic            - 1
Big piece of ginger - 1
Rose water        
Oil for frying
Salt to taste
 

Directions:

Wash rice and soak in water for 15 minutes. Cook it with salt and water.
Clean and cut the mutton into cubes and joint chicken. Boil the eggs and keep aside. Boil green peas with salt and keep aside. Slice the onion. Grind ginger and garlic to a smooth paste. Heat ghee in a frying pan. Add onions, ginger, garlic paste and fry well. Add mutton pieces and fry for a few minutes. Add jointed chicken and fry well. Add 3 cups of water and salt to taste and cook on a slow fire until the meat is tender and only 1/3 of the gravy is left.
Add some more ghee and add well beaten curds. Cook on a slow fire until the curd gets absorbed by the meat. Add  1 teaspoon of rose water after this has cooled. Take a heavy bottomed vessel and arrange alternate layers of rice cooked meat, making sure that the first and last layer consist of rice. Place in an oven and cook until the rice grains are separate. Serve garnished

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Egg Korma

Ingredients:

Eggs 6
Onions 2 medium
Milk 1/4 cup
Cashewnuts 2 tbsps.
Green Chillies 5
Coconut (scraped) 1 tbsp.
Coriander Powder 1 tbsp.
Cloves 3
Cinnamon 1 inch
Green Cardamoms 2
Ginger 1 inch
Vegetable Fat (ghee) 3 tbsps.
Turmeric Powder 1/2 tsp.
Salt to taste
Cilantro 1 tbsp
 

Directions:

Peel and chop the onions. Peel and chop the ginger. Chop the cashew nuts. Wash and chop the green chillies. Clean, wash and chop the coriander leaves.
Grind together the green chillies, scraped coconut, coriander powder, cardamoms, cinnamon, cloves, ginger and turmeric powder.
Break the eggs, separate the whites from the yolks into a bowl and beat the egg whites till stiff. Add the egg yolks and milk to the egg white mixture and salt to taste.
Beat the mixture again for ten minutes and place the egg mixture bowl into a large vessel containing a little water and boil till the egg is set.
Turn out the egg and cut into cubes.
Heat ghee in a saucepan and fry the chopped cashew nuts till golden brown. Drain and keep aside.
In the same ghee add sliced onions and fry till the onions turn light brown. Add the ground masala and fry till the ghee floats to the top.
Add half a cup of water and bring to a boil. Then add the egg cubes and cook gently till the korma thickens.
Garnish with chopped cilantro and serve hot.

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Lahsooni Gosht

Ingredients:

Mutton 800 gms.
Oil 1 tbsp.
Bay Leaves 2
Garam Masala Whole 1 tbsp.
Onions (chopped) 2 cups
Ginger (chopped) 1 tbsp.
Garlic (chopped) 3 tbsps.
Green Chillies (chopped) 2 tbsps.
Coriander Powder 1 tbsp.
Red Chilli Powder 1 tsp.
Turmeric Powder 1 tsp.
Salt to taste
Tomato Puree 1 cup
Garam Masala Powder 1 tsp.
Garlic 4-6 cloves

Directions:

Clean and wash lamb and cut into 1 1/2" pieces.
Heat oil in a thick bottomed pan. Add bay leaves, whole garam masala and chopped onions. Saute till onions turn light brown in color.
Add chopped ginger, chopped garlic and chopped green chillies. Cook for half a minute. Add lamb pieces and cook on a high heat for 5 minutes, till lamb is seared and its juices sealed in.
Add coriander powder, red chilli powder and turmeric powder. Stir well.
Add three cups of water and bring it to a boil. Cook on low heat for about 30 minutes or till lamb pieces are almost done.
Add tomato puree and season with salt and garam masala powder.
Cook covered till lamb is tender.
Serve hot garnished with fresh garlic cloves.

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Kheema Pulao

Ingredients:

Mutton (minced) 200 gms.
Basmati Rice 1 1/2 cups
Oil 2 tbsps.
Garam Masala Whole a little
Peppercorns 8-10
Cumin Seeds 1 tsp.
Garlic (chopped) 2 tsps.
Onions (chopped) 1/2 cup
Green Chillies (chopped) 2 tsps.
Ginger Paste 1 tbsp.
Garlic Paste 1 tbsp.
Red Chilli Powder 1 tsp.
Tomatoes (chopped) 1 cup
Mint Leaves (chopped) 15-20
Coriander Leaves (chopped) 2 tbsps.
Salt to taste
Garam Masala Powder 1 tsp.

Directions:

Pick and clean basmati rice. Soak for 30 minutes. Drain and leave aside.
Heat oil in a pan, add whole garam masala, pepper corns, cumin seeds, chopped garlic, chopped onions and chopped green chillies. Saute well.
Add mutton mince and cook on high heat for a few minutes.
Add garlic paste, ginger paste, red chilli powder, chopped tomatoes, 3 1/2 cups of hot water, chopped mint leaves, chopped coriander leaves, salt and soaked basmati rice. Mix lightly.
Add garam masala powder. Allow rice to cook over a high heat.
Cover the pan and further cook on low heat for 10-12 minutes.
Serve hot.

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Chaandi Korma

Ingredients:

Chicken 1 kg.
Oil 1/4 cup
Onions 3
Ginger Paste 1 tbsp.
Garlic Paste 1 tbsp.
Green Chilli Paste 1 tbsp.
White Pepper Powder 1 tsp.
Milk Solids (khova) 1/2 cup
Almonds 1/4 cup
Yogurt 1 cup
Green Cardamom Powder 1/2 tsp.
Rose Petal Powder 1/2 tsp.
Fresh Cream 4 tbsps.
Silver foil for garnish
Almonds (sliced) for garnish
Pistachios (sliced) for garnish

Directions:

Wash chicken and cut into 12 pieces.
Chop onions. Grind the almonds into a fine paste.
Heat oil in a cooking vessel, add sliced onions and saute till golden brown.
Add the ginger and garlic paste. Add the green chilli paste and cook for 5 minutes.
Add the almond paste, khova and yogurt, cook slowly for 15-20 minutes.
Add the white pepper powder and stir.
Now add the chicken pieces and cook further on slow heat for 10 minutes, stirring occasionally. Pour in 1 cup of water and simmer for another 5 minutes.
Once the chicken is cooked add the fresh cream and stir.
Add the cardamom powder and rose petal powder, simmer for 2 minutes and remove.
Garnish with silver foil, almond and pistachio slices.

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Matar Tamatar Jhingey

Ingredients:

1/2 kg Prawns
1/4 tsp Turmeric powder
1 tsp Ginger paste
1 tsp Garlic paste
1 tblsp Lemon juice
1/2 cup Oil
6 nos. Dry red chillies
1/4 tsp Fenugreek seeds
6 nos. Garlic cloves
1/4 tsp Mustard seeds
2 nos. Sliced onions
1/2 tsp Cumin powder
6 nos. Green chilli paste
2 cups Tomato puree

green peas a cup
1 tsp Sugar
1/2 tsp Cumin seeds
As per requirement Water
As per taste Salt

Directions:

Rub turmeric, ginger, garlic and salt mixed with juice of 1 lemon on the prawns, leave aside for 1 hour.
Fry in hot oil the red chillies, fenugreek seeds, garlic and mustard seeds till they darken.
Lower the flame to prevent burning.
Add onions and fry till they are golden brown in colour.
Add cumin powder and stir, then add marinated prawns and stir-fry. Add green chillies and mix well.
Add tomato puree and peas and cook on a low flame till the puree is cooked and oil leaves the sides of the pan.
Add sugar dissolved in a tblsp of water, salt and mix.
Before serving take a spoonful of oil from the gravy and heat it in separate frying pan.
Add cumin seeds and fry till they are just brown.
Pour this into the gravy before serving.
Serve with boiled rice or chapattis.

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Hyderabadi Korma

Ingredients:

1 medium Chicken
3 nos. Onions
12 nos. Garlic cloves
1 inch Ginger
6 nos. Red chillies
2 nos. Tomatoes
8 nos. Almonds
6 nos. Cashew nuts
1 tblsp Poppy seeds
4 nos. Cloves
2 pieces Cinnamon
3 nos. Cardamoms (green)
2 tblsp Khoya
2 pinches Saffron
1/2 cup Water
3 tblsp Ghee 

As per taste Salt
 

Directions:

Slice the onions and fry till they are crisp.
Blanch and chop the tomatoes. Grind together the almonds, poppy seeds, ginger, garlic, cardamoms, cinnamon and red chillies.
Soak the saffron in 1/2 cup water and keep aside.
Heat ghee and add the ground masala and fry till ghee leaves the sides.
Add the chopped tomatoes and fry till slightly tender.
Add the chicken pieces, crushed fried onion and salt.
Fry till ghee separates, then add 11/2 cups warm water.
When nearly done, add saffron and crumbled mava.
Simmer gently till chicken is tender.
Serve hot.

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Andhra Lemon Pickle

Ingredients:

Lemon - 25
Chilli powder - 3/4 cup
Turmeric powder - 2 tsp
Green chilli - 10
Salt - 1/2 cup
 

Directions:

Cut 15 lemons into small pieces.
Extract juice out of the remaining 10 lemons.
Slit green chilli.
Mix lemon pieces with chilli, chilli powder, turmeric powder, salt and store.

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Atukula Dosa

Ingredients :

2 cups rice
1 cup poha
2 tbsp. curds
salt to taste
1 tbsp. oil oil for shallow frying

Directions:

Wash and soak rice and poha separately in plenty of water.
Keep aside for 5 - 6 hours.
Drain and grind separately to a fine paste, using as little water as possible.
Keep aside for 7 -8 hours or overnight.
Add curds and salt and beat well.
Put a serving spoonful of batter on a hot griddle.
Spread just a little, like an omelette.
Sprinkle a tsp. of oil on it. Cover with a plate.
Allow to fry over low heat, till bottom is golden brown.
Serve hot.
Variation: A dash of finely chopped onions, green chillies, coriander or cheese may be sprinkled over the dosa, as soon as it is spread.

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Beetroot Coconut Curry

Ingredients:

Beetroot - 2
Coconut(grated) - 1/4cup
chopped onion - 1 tsp
urad dal - 1/2 tsp
oil - 1 tsp
mustard - 1/2 tsp
curry leaves -5 or 6
chilli powder - 1/2 tsp
salt as required
 

Directions:

Take oil in kadai, mustard and urad dal.
When mustard splutters and dal turns red add the onion and curry leaves.
Saute until the onion becomes transparent.
Now add the grated beetroot, chilli powder and salt.
Keep stirring in medium flame till the beetroot is cooked.
No need to add water.
Beetroot gets cooked very fast.
Finally add the grated coconut and remove from fire.

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Beetroot Perugu Pachadi

Ingredients:

1 Cups grated beetroot
1-1/2 tsp Grated ginger
1 Finely chopped onion
3/4 tsp Mustard seeds
1 Sprig curry leaves
2 Green chillies, split
2 Cups curd
1-2 tbsp Oil
Salt to taste
 

Directions:

1. Heat oil in a pan over medium heat.
2. Fry the mustard seeds.
3. Add onion and fry until it turns brown.
4. Mix green chillies and keep stirring.
5. Add the grated beetroot, curry leaves, ginger, and salt to taste.
6. Simmer it until the beetroot is cooked properly.

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Kanda Tomato Curry

Ingredients:

Kanda(yam) - 2cups
Chinese spinach -1bunch
Mustard powder - 1tsp
Tamarind pulp - 2tsp
Salt - as required
Oil - 3tsp
For tempering:

Chana dal - 1tsp
Urad dal - 1tsp
Mustard seeds - 1/4tsp
Hing -pinch
Curry leaves - few
Green chillies - 3

Directions:

Clean and chop the Chinese spinach.
Boil the yam(kanda) and bachalikura(Chinese spinach) together in a
pressure cooker without adding water.
Heat oil in a pan, add the ingredients for tempering.
Add tamarind pulp and the cooked kanda and spinach to this.
Add salt ,mix well and cook for 10min and remove from heat.
After it is cooled a little add the mustard powder and mix well.

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Crazy Cake

Preparation time: 15 mins
Bake: 30 mins
Ready in: 45 mins
Serves: One 9 x 13 inch (22 x 33 cm) cake pan

Ingredients:

3 cups (375 g) all-purpose flour
2 cups (400 g) white sugar
1 teaspoon (6 g) salt
2 teaspoons (9 g) baking soda
1/2 cup (45 g) unsweetened cocoa powder
3/4 cup (180 ml) vegetable oil
2 tablespoons (30 ml) distilled white vinegar
2 teaspoons (10 ml) vanilla extract
2 cups (475 ml) cold water
 

Directions:

Sift flour, sugar, salt, soda, and cocoa together into a 9 x 13 inch (22 x 33 cm) ungreased cake pan. Make three wells. Pour oil into one well, vinegar into second, and vanilla into third well. Pour cold water over all, and stir well with fork.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean. Frost with your favorite icing.

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Flourless Chocolate Cake

Preparation time: 10 mins
Bake: 45 mins
Ready in: 55 mins
Serves: One 10 inch (25 cm) round cake pan

Ingredients:

1/2 cup (120 ml) water
1/4 teaspoon (2 g) salt
3/4 cup (150 g) white sugar
18 (1 ounce) (504 g) squares bittersweet chocolate
1 cup (225 g) unsalted butter

6 eggs

Directions:

Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch (25 cm) round cake pan and set aside.
In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.
Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.

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Chocolate Cupcakes

Preparation time: 15 mins
Bake: 15 mins
Ready in: 30 mins
Serves: 16 cupcakes

Ingredients:

1 1/3 cups (165 g) all-purpose flour
1/4 teaspoon (1 g) baking soda
2 teaspoons (10 g) baking powder
3/4 cup (65 g) unsweetened cocoa powder
1/8 teaspoon (0.8 g) salt
3 tablespoons (45 g) butter, softened
1 1/2 cups (300 g) white sugar
2 eggs
3/4 teaspoon (5 ml) vanilla extract
1 cup (235 ml) milk
 

Directions:

Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.

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Black Bottom Cupcake

Preparation time: 30 mins
Bake: 30 mins
Ready in: 60 mins
Serves: 24 cupcakes

Ingredients:

1 (8 ounce) (225 g) package cream cheese, softened
1 egg
1/3 cup (65 g) white sugar
1/8 teaspoon (0.8 g) salt
1 cup (175 g) miniature semisweet chocolate chips
1 1/2 cups (190 g) all-purpose flour
1 cup (200 g) white sugar
1/4 cup (20 g) unsweetened cocoa powder
1 teaspoon (5 g) baking soda
1/2 teaspoon (3 g) salt
1 cup (235 ml) water
1/3 cup (80 ml) vegetable oil
1 tablespoon (15 ml) cider vinegar
1 teaspoon (5 ml) vanilla extract
Directions:

Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar (65 g) and 1/8 teaspoon (0.8 g) salt until light and fluffy. Stir in the chocolate chips and set aside.
In a large bowl, mix together the flour, 1 cup (175 g) sugar, cocoa, baking soda and 1/2 teaspoon (3 g) salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
Bake in preheated oven for 25 to 30 minutes.

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Dark Chocolate Cake

Preparation time: 20 mins
Bake: 35 mins
Ready in: 55 mins
Serves: One 9 x 13 inch pan

Ingredients:

2 cups (250 g) all-purpose flour
2 cups (400 g) white sugar
3/4 cup (65 g) unsweetened cocoa
2 teaspoons (9 g) baking soda
1 teaspoon (3 g) baking powder
1/2 teaspoon (3 g) salt
2 eggs
1 cup (235 ml) cold brewed coffee
1 cup (235 ml) milk
1/2 cup (120 ml) vegetable oil
2 teaspoons (10 ml) vinegar

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13-inch (22 x 33 cm) pan.
In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, milk, oil and vinegar. Mix until smooth; the batter will be thin. Pour the batter into the prepared pan.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

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Red Velvet Cupcakes

Ingredients:

2 1/2 cups (310 g) flour
1/2 cup (45 g) unsweetened cocoa powder
1 teaspoon (5 g) baking soda
1/2 teaspoon (3 g) salt
1 cup (225 g) butter, softened
2 cups (400 g) sugar
4 eggs
1 cup (230 g) sour cream
1/2 cup (120 ml) milk

Vanilla Cream Cheese Frosting

1 (8 ounce) (224 g) package cream cheese, softened
1/4 cup (55 g) butter, softened
2 tablespoons (30 g) sour cream
2 teaspoons (10 ml)  Pure Vanilla Extract( i used McCormick)

1 (16 ounce / 450 g) box confectioners’ sugar
 

Directions:

Preheat oven to 350 degrees F (175 °C). Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not over beat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.
Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth.

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Mixture

Ingredients:

Omapodi - 2 cups
Ribbon pakoda - 1 cup
Kara boondhi - 2 cups
Flattened rice (Aval/Poha) - 1 cup
Split gram - 100 gm
Peanuts (roasted) - 200 gm
Cashewnuts (roasted) - 100 gm
Curry leaves (fried) - A few
Salt - As reqd
Chilly powder - As reqd
Sugar - 1 tsp
Asafoetida (Kayam) powder - 1 tsp
 

Directions:

Prepare omapodi, ribbon pakoda and kara boondhi.
Reduce the quantity of the salt while preparing them.
Fry the flattened rice well and keep aside.
Mix together split gram, roasted peanuts, cashew nuts and curry leaves in a big dish.
Add gradually, the flattened rice along with omapodi, ribbon pakoda and kara boondhi.
Finally, add salt, chilly powder, asafoetida powder and a pinch of sugar.
Mix well again.
Store in an air tight container.

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Mirchi Ka Salan

Ingredients:

8-10 green chillies - de-seeded
1/2 tsp sesame seeds
1 tsp coriander seeds
1 tsp cumin seeds
1/4 cup coconut - desiccated
1 onion - sliced
4 tsp tamarind water
1 tsp ginger-garlic paste
1 cup curd
2 tsp oil
salt to taste
fresh coriander leaves - for garnishing

Directions:

Dry roast the sesame seeds, peanuts, coriander seeds and cumin seeds. Keep aside.

Saute the onion in 1 tsp of oil until transparent. Grind the sesame seeds, peanuts, coriander seeds, cumin seeds, sauteed onions and coconut together making it a paste.

Saute the green chillies in 1 tsp of oil and keep aside. In the same pan, sauté the ground masala along with ginger-garlic paste, tamarind water and curd.
Add a tsp of salt and some water. Finally, add the green chillies and let the mixture come to a boil.

Garnish with fresh coriander leaves and serve.

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Sriyali

Ingredients:

250gm - split mung dal with husk (soaked for 3 to 4 hours)
4 - green chillies, cut into 2
Salt
1/2 tsp - baking soda/fruit salt
1 tbsp - oil
100 ml - thin butter milk: to which juice of 1 lime and a pinch of salt have been added
1/2 tsp - mustard seeds
1/2 tsp -cumin seeds
10 - curry leaves

2 tsps - chopped cilantro
A pinch of hing
 

Directions:

   1. Remove husk from mung dal and grind it with green chillies, salt and very little water to a coarse paste. (no need to remove husk completely).
   2. Add baking soda/fruit salt to the batter and mix thoroughly.
   3. Prepare idli with this batter in idli cooker or steam the batter in a flat container in 2 batches.
   4. Remove the idli and cut them into 1 inch or 1&1/2inch pieces and keep aside.
   5. Heat oil, add mustard seeds, jeera, hing and curry leaves and fry till the seeds crackle.
   6. Drop the idli pieces over the tempering, mix gently and sprinkle the prepared buttermilk over the pieces
   7. Mix thoroughly but gently and keep it under sim for 2 to 3 min so that the pieces will absorb buttermilk and become spongy.
   8. Sprinkle chopped coriander, mix and remove.

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Gavarchi Bhaji (Cluster Beans curry)

Ingredients:

   1.Cluster beans-500g
   2. Onion -2
   3. 2 tsp - red chilli powder
   4. 1 tsp - mustard seeds
   5. 1 tsp - urad dal
   6. Curry leaves-20
   7.Garlic cloves, crushed-12
   8. a pinch - turmeric powder
   9. salt
  10.Oil-2 tsp   

  11. 4 - red chilli
  12. 4 tsp - chopped coriander
  13. For Masala Powder:
  14. 2 tbsp - fried channa dal
  15. 2 tbsp - white til
  16. 2 tbsp - dessicated coconut powder
  17. 1/2 tsp -cumin seeds

Directions:

    1.Cut the Beans into 1 inch  and boil it with salt till it becomes soft.
    2.Dry fry the cumin seeds and coconut powder.
    3.Grind this with Channa dal into powder.
    4.Add garlic and again grind the mixie.
    5.Take a pan and heat oil,add red chilli pieces,mustard seeds,urad dal and curry leaves.
    6.Add Onion pieces,Red chilli powder,salt,haidi and stir once.
    7.Add red Chiili powder and mix well and cover the kadai for 2 min.
    8.Remove the lid, sprinkle the masala powder & chopped coriander over the curry.

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Telangana Rasam

Ingredients:

   1. Tomatoes -1
   2. Tamarind paste-2 tsps
   3. Red Chillies-2
   4. 1 pinch turmeric powder
   5. 2 cloves garlic
   6. 2 stalk of Curry Leaves
   7. 1 stalk of Cilantro
   8. 1/2 tsp Mustard
   9. 1 tsp Cumin seeds
  10 .Salt to taste
  11. 1/2 tsp Pepper powder
  12. 1 tsp oil

Directions:

   1.Take a vessel add 4 cups of water, turmeric powder, tamarind paste, pepper powder ,salt,Tomatoes pieces.
   2.Boil it for 20 minutes.
   3.Heat the oil add cumin seeds,mustard seeds,Curry leaves,garlic and red chillies.
   4.Add this to the boiled rasam.Garnish with cilantro.

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Tomato Coconut Masala

Ingredients:

Raw tomato - 5
Coconut( grated ) - 1/2 cup
Onion ( small ) - 6
Cumin powder - 1/4 tsp
Turmeric powder - a pinch
Chilli powder - 1/2 tsp
Curry leaves - a few
Mustard - 1 tsp
Urad dal - 1 tsp
Salt - to taste
Oil - as needed

Directions:

1. Cut tomato, onion into pieces.
2. Grind coconut, cumin, 2 onions and turmeric powder to a paste.
3. Heat oil in a frying pan.
4. Add mustard, urad dal and when mustard splutters, add onions, curry leaves, tomato and fry for a few minutes.
5. Add ground paste and fry.

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Small Gourd (Tindora) Chutney

Ingredients:

Tindora Slices - 3/4 cup
Red Chillies - 4
Tamarind Puree - 1 tbsp
Salt
For Tadka:

Peanut Oil - 2 tsp
Urad Dal - 1/2 tbsp
Mustard Seeds - 1/2 tsp
Turmeric Powder.
FenuGreek Seeds
Asafoetida

Directions:

Take a pan heat the oil,add urad dal,mustard seeds,fenugreek seeds,asafoetida,red chilli,turmeric powder.
After all get fry add tindora slices.Keep in sim and stir all the ingredients.
Cover it and cook till it done.After it get cooked allow it to cool.
Grind it coarsely by adding salt and tamarind.
Now our chutney is ready to serve.

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Andhra Carrot Rasam

Ingredients:

Carrot - 1/2 cup
Rasam Powder - 1 1/2 tsp
Tamarind - little
Salt
For tadka:

Cumin Powder - 1/2 tsp
Mustard seeds - 1/2 tsp
Asafoetida Powder
Green Chilli - 1/2
Turmeric Powder - a pinch
Cilantro a handful
Curry Leaves
Oil - 1 tsp

Directions:

1.First extract the tamarind puree.
2.Take a vessel add required water with carrot and cook it for few mins.
3.After get cooked grind into fine puree.
4.Take a kadai heat the oil,add mustard seeds,cumin seeds,along with this add tadka ingredients and saute it for 20 secs.
5.Add the carrot puree with 1 1/2 cup water,tamarind water,rasam powder,salt and mix it well.Garnish with cilantro.

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Andhra Tomato Thokku

Ingredients:

Tomato - 1/2  kilo
Tamarind - 100 gm
Chilli powder - 150 gm
Mustard - 2 tsp
Fenugreek - 2 tsp
Asofoetida - 1/4 tsp
Turmeric powder - 1/4 tsp
Salt - as needed
Oil - as needed

Directions:

1. Cut tomato into pieces.
2. Mix tomato, tamarind, salt, turmeric powder, chilli powder in a vessel and leave it for 3 days.
3. Let the contents dry in the sun on the 4th day and grind to a paste.
4. Heat oil in a vessel.
5. Add mustard, fenugreek, asafoetida, ground paste and stir well.
6. When oil separates from the contents, switch off the stove.
7. Store in bottle when cool.

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Brown Rice Sweet Pongal

INGREDIENTS:

1 cup brown rice
1/3 cup chana dal

1/2 cup powdered jaggery
5 cups water
3 tsp ghee
1tbsp cashew nuts
1tbsp raisins
1 tsp cardamom powder
1 tsp nutmeg powder
 

METHOD:
 

Roast the dal in a pan till it turns brown. Pressure cook the rice and dal with 4 1/2 cups of water. Cook for 10 minutes. Heat a shallow pan, add half a cup of water and dissolve the jaggery in it. Strain the solution to remove all dirt from the jaggery and heat once again until it gains a one string consistency. Add the rice-Dal mixture to it and cook on a medium flame for a few minutes. Remove the mixture off the flame. Add the powdered cardamom and nutmeg. Take half-a-teaspoon of ghee in a separate pan and roast the cashew-nuts and raisins till brown. Add the remaining ghee to the pongal, garnish with the nuts and raisins and serve hot.

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Andhra Pesarattu Curry

Ingredients:

Green gram - 1/2 kg
Small onions(Kunjulli) - 1/4 kg
Green chillies(split) - 10 nos
Red chilli powder - 2 tbsp
Ginger - 2" piece
Garlic pods - 10 nos
Cumin seeds(Jeerakam) - 1 tbsp
Salt - As reqd
Refined oil - 250 ml
Curry leaves - A few
Method: 

Soak the green gram over night.
Wash thoroughly.
Add ginger and cumin seeds.

Pulverize into smooth dough.
Add salt.

Directons:
 

Taka a pan, put 2 - 3 spoons of oil each time and prepare pancakes (pesarattus) of the dough.
Cut the pancakes into 2" square pieces and keep them aside.
Take a frying pan, add oil and warm.
Add small onions, green chillies, peeled garlic bulbs, curry leaves and sufficient salt.
Mix well and add the pesarattu pieces and red chilli powder.
Add water and allow to simmer on medium flame.
Add tomato pieces(optional) along with other ingredients.

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French Beans Patoli

Ingredients:

chopped beans - 1 cup
(cut into 1" pieces and boiled in salted water)
onion chopped - 1
Green chillis - 2, slit length wise
curry leaves - few
mustard seeds - 1 spoon
urad dal - 1 tspn
Cumin - 1 tspn
whole dry red chillis - 2
Ginger - 1" piece
channa dal - 1 cup, soaked in water for 2 hours
Turmeric - 1/3 tsp
Asafoetida - pinch
Oil - 1 tspn
salt
 

Directions:

Grind the soaked channa dal with ginger,dry red chillis,1/2 tsp cumin seeds and
salt to a coarse texture without adding water.
Heat oil in a pan and add mustard seeds and let them splutter.
Add 1/2 tsp cumin seeds,urad dal,asafoetida and curry leaves and fry for 10 seconds.
Now add the green chillis and onions and fry till transparent.
Add turmeric pwd.
Now add the boiled french beans and fry for 3 minutes.
Add the ground channa dal and mix well and cover and cook stirring once in a while for 12 minutes.
The Patoli should have a fry powder-like texture.
This goes very well with hot rice with ghee.

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Double Ka Meetha (Shahi Tukre)

INGREDIENTS:

250 gm bread
200gm sugar
100 ml milk
20 gm dry fruit
1 tbsp condensed milk
1 tbsp khoya
A pinch of kesar
Ghee for frying
¼ tsp orange food color
Warq (silver foil)
8 almonds for garnishing
1 cup water
 

DIRECTIONS: 

Remove the sides of bread. Cut into pieces. Take ghee in a pan and fry the bread until it turns light brown. Take a separate bowl, keep the fried bread in it. Boil milk separately and pour it on the bread pieces. Take a separate pan and boil 1 cup of water. Add sugar to it and stir till sugar dissolves completely. Pour this syrup on the bread pieces. Now cook the bread and milk mixture on low flame, stirring constantly for two-three minutes. Remove from fire and mix dry fruits, khoya, orange colour and condensed milk. Decorate with chopped almonds and warq

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Mamidikaya Pappu

Ingredients:

Raw mango peeled and grated - 1
Fresh grated coconut - 1 cup
chilies - 2
coriander leaves
salt  to taste
Turmeric - 1 tsp
For seasoning:

urad dal - 1 tbsp
mustard - 1 tbsp
cumin - 1 tbsp
Red chiles - 2
Asafoetida - a pinch
curry leaves - 10
 

Directions:

Grind mango, coconut, turmeric, green chillies, coriander into a fine paste.
Add salt, stir and set a side
Heat oil in a pan and add all the seasoning.
When mustard starts to splutter, add this seasoning to mango paste
Mix well and serve.

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Avalu Rice

Ingredients:

Rice - 1/2kg,
Mustard seeds powder - 2 spoons
oil - 2 spoons
peanuts - handful
cumin seeds - 1 spoon
urad dal - 1 spoon
Garlic - 3

curry leaves few
Turmeric - a pinch
chilli powder - 1 spoon
salt to taste
 

Directions:

Cook rice with 1:2 water and set aside until it becomes cold.
Heat oil in a pan, add cumin ,urad dal,garllic,peanuts and turmeric,curry leaves.
Fry and set aside.
Add mustard power, chilli powder and salt to cooked rice and mix well.  

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Pappu Pulusu

Ingredients:

Tur dal or red gram dal - 1 cup, pressure cooked and mashed
chopped mixed vegetables - 2 cups
(okra, carrot, radish, drumsticks, brinjal or sweet potato)
small sambar onions - 10
medium tomatoes quartered - 2
Green chillies (slit length wise) - 3
Turmeric - a pinch
water - 3 cups
Tamarind - Big lemon sized
Jaggery or sugar (optional) - 1/2 tsp
salt to taste
coriander leaves for garnish
For tempering:

oil - 1 tbsp
mustard seeds - 1 tbsp
cumin seeds - 1 tbsp
Fenugreek seeds - 1 tbsp
Crushed garlic flakes - 6
Red chillies - 5
Fresh curry leaves - 10

Directions:

In a heavy bottomed vessel, add the mashed dal and water.
To this, add the mixed vegetables, shallots, tomatoes, green chillies and turmeric powder.
Bring to a boil, reduce heat and let the vegetables get cooked.
Once vegetables are cooked, add the tamarind extract, salt and sugar and bring to a boil.
Reduce heat and let it simmer for 8-10 mts, till the rawness of the tamarind disappears.
Pre-heat oil a pan, add the mustard seeds and let them splutter.
Add the cumin seeds, fenugreek, garlic, red chillies and fry for a few seconds
till they turn brown.
Add curry leaves and add this to the Dal-vegetable mixture.
Simmer for a minute or two and turn off heat.
Garnish with fresh coriander and keep covered for 10 mts before serving.

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Mixed Veg Rice

Ingredients:

Basmati rice - 2 cups (wash & soak in water for half an hour and drain)
chopped french beans - 3/4 cup
cubed potatoes - 1 cup
cubed carrots - 1 cup
cauliflower florets - 1 cup
sliced onions - 1 cup
Green peas - 1/2 cup
Green chillis slit lengthwise - 1/2 cup
chopped mint leaves - 2 tbsp
coriander leaves (chopped) - 2 tbsp
Ginger garlic paste - 2 tsp
cumin seeds - 1/2 tsp
shahjeera - 1/2 tsp
cloves - 6
cinnamon - 2" stick
cardamoms - 5
marathi mogga - 2
Aniseeds stars - 2
Bay leaves - 2
mace - pinch
Garam masala powder - 1/4 tsp
oil - 2 tbsp
Ghee - 2 tbsp
oil for deep frying onions
salt

Directions:

Heat the oil and ghee together in a thick bottomed pan.
Add cumin and shahjeera and let them splutter.
Add all the whole garam masala ingredients and fry for 10 seconds.
Now add all the vegetable and green chillies except onions.
Cover and cook till three fourth cooked.
Now add the ginger garlic paste and fry for a minute.
Add the rice and fry for 2 minutes.
Then add the mint leaves and 1 tbsp coriander leaves.
Add 4 cups of water and cover and cook till three fourth done.
Heat a pan and place the rice vessel with lid on the pan and let it cook on
slow fire until done.(Dum)
Deep fry the onions in a pan till dark brown.
Remove and garnish the rice with fried onions and coriander leaves.

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Beerakaya Tomato Curry

Ingredients:

Tender Ridge gourd - 2 to 3, peeled and chopped into small pieces
Tomatoes - 2, finely chopped
Onion - 1, finely chopped
Green chilies - 2, slit length wise
Turmeric powder - 1/4 tsp
Red chili powder - 1 tsp
Coriander powder - 1/4 tsp
Methi powder - small pinch (optional, or Kasuri Methi)
Saunf powder - large pinch, (aniseed)
Jaggery - 1/2 tsp (or sugar)
Coriander leaves - 1 tbsp, finely chopped
Poppu/Tadka:
Mustard seeds - 1/2 tsp
Garlic cloves - 5, lightly crushed
Curry leaves - 1 sprig
Cooking oil - 1 tbsp

Directions:

Heat oil, add the mustard seeds and allow to splutter. Add crushed garlic and curry leaves and saute.
Add the chopped onions, green chilies and saute. Add turmeric powder and chopped ridge gourd and cook on medium flame.
Place lid and cook. Add red chili powder, coriander powder. saunf powder and roasted methi powder. Add the chopped tomatoes and cook without lid. Add a small cup of water, salt, jaggery and garam masala powder and place lid.
Cook on medium flame till it reaches curry consistency. Garnish with chopped coriander leaves.

 

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Ugadi Pachadi

Ingredients:

2 tsp neem flower
4 tsp chrushed jaggery (gur)
one small lemon size ball of tamarind made into thick tamarind water (imli)
1/2 tsp red chilli powder
1/2 tsp mustard seeds(rai dana)
Salt to taste
1 tsp oil
1 tbsp finely chopped raw mango (kachcha aam)
1 cup water

Directions:

First add the raw mango pieces to the tamarind water and bring it to boil.
Boil it till mango pieces are tender
Now to this add jaggery and let it cook till it melts and blends into the mixture
Remove from heat and keep aside
Now in a pan, heat oil and add mustard seeds let them splutter, add neem flower and fry till light brown
Now add chilli powder and salt
Mix well
Take this neem flower tadka and add it to the tamarind and mango juice
Serve in small quantities as an accompaniment to the main course food.

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Karapodi

Ingredients:

1 large bunch of curry leaves
5 dry whole red chilies (sabut lal mirch)
1 tsp coriander seeds (khara dhania)
1 tsp cumin seeds (jeera)
5 cloves of garlic
1 tsp tamarind pulp
Salt to taste.

Directions:

Heat a pan without oil and dry roast the curry leaves in it.
Now add rest of the ingredients except the salt and tamarind and roast well.
Take off the heat and grind well with the tamarind.
Add salt to your taste and store away.

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Roat

Ingredients:

250 gms fine suji
250 gms powdered sugar
250 gms ghee
2 pinches saffron, crushed in 1 tbsp milk
A few drops yellow coloring
A handful of chopped nuts, crushed
4-5 eggs, beaten lightly

1/2 tsp cardamom powder

1/2 tsp jaiphal powder
A handful of crushed almonds and khus khus to sprinkle
 

Directions:

Cream the ghee and sugar till light. Add the egg mixture along with the suji. Then add saffron, yellow coloring, powdered jaiphal and cardamom.

Spread the mixture on a lightly greased baking tray. Sprinkle nuts and khus khus, pressing down a little.

Bake in a moderate oven till nicely browned.

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Khubani Ka Mitha

Ingredients:

1 Kg Jardaloo (Apricot) - soaked for 2 hours
250 gms sugar
2 cups thick malai, beaten
 

Directions:

Boil the Jardaloos (Apricots) in water till soft and remove the seeds.

Pass the mixture through a strainer to remove the fibres.

To the Jardaloo pulp add the sugar and cook till the mixture thickens and becomes bubbly.

Pour into individual bowls and top with malai.

Break the seeds and remove the almonds.

Crush these and sprinkle on the top of the malai.

Serve cold.

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Hyderabadi Bagaara Baingan

Ingredients:

Brinjals (small variety) - 1 lbs
Tamarind (walnut-sized) - soaked in 1 cup water (extract pulp),
Garlic - 6 flakes garlic (chopped)
Ginger - 1"piece
onion (chopped fine)- 1
Cumin - 1 tspn
Methi seeds - 1 tsp
Dhania - 2 tsp,
Til- 2 tsp,
Peanuts - 12,
Dry khopra - 2" piece (finely grinded),
Chilli powder - 2 tsp,
Turmeric - ½ tsp,
Oil - 4-5 tbsp,
Few curry leaves,
Red chillies (broken) - 2,
Salt to taste.
Bay leaves 2
Method:

Roast til, peanuts, dry coconut, dhania, jeera, methi and chopped onion in a
few drops of oil and grind to a paste.
Grind ginger, garlic, chilli powder and turmeric.
Mix both the pastes and add salt to taste. Set aside.
Slit brinjals in four keeping the stem intact, put them in salted water.
Deep fry the brinjals in oil till they are half cooked and cool them.
Stuff the brinjals with masala paste.
Heat oil and add mustard seeds, broken red chillies, bay leaves and curry leaves.
Fry a little before putting in the stuffed brinjals and tamarind water.
Cook covered on slow heat till tender.

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Chekkalu

Ingredients:

Rice flour : 2cups
Ground nuts : 2tbs

Bengal gram : 4tbs
Salt : 1tsp

Green chillies : 6 nos (ground to paste)
Water to make dough

Oil for frying

Directions:

Mix all the ingredients and knead it to a dough by adding enough water.
Make lime size balls from the dough. Press the balls with the palms to make it flat.
Heat oil in a pan and deep fry till golden brown. Fry more than one at a time.
Store in an airtight container.

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Khatti Arbi Ka Salan

Ingredients:

Colocassia (arbi) 250 gms.
Oil 3 tbsps.
Onion (sliced) 1
Curry Leaves 8-10
Green Chillies 2-3
Ginger Garlic Paste 1 tbsp.
Turmeric Powder 1/2 tsp.
Red Chilli Powder 1 tsp.
Tomatoes 3 medium
Salt to taste
Tamarind Pulp 2 tbsps

Directions:

Peel and slice onions. Chop tomatoes, de-seed and chop green chillies.
Soak tamarind in lukewarm water for 15 minutes and squeeze out the pulp.
Boil Arbi in salted water till tender, peel, slice the bigger ones into two pieces if desired.
Heat oil in a pan and saute onions till golden brown. Add curry leaves, chopped chillies, ginger garlic paste and saute for a few minutes.
Add turmeric, red chilli powder and saute for 3-4 minutes on a low heat.
Add chopped tomatoes and cook till the tomatoes are completely mashed.
Add the arbi and cook for 2 minutes pour one cup of water and salt, cook for2-3 minutes.
Add tamarind pulp. Cover and simmer for 15 minutes.

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Veg Nilgiri Korma

 Ingredients:

Carrots 1
Capsicum 1
Potato 1
Cauliflower 1/4
French Beans 10
Green Peas (shelled) 1/2 cup
Onions 2 medium
Tomatoes 2
Curry Leaves 10-12
Coriander Leaves (chopped) 1/4 cup
Garam Masala Powder 1 tbsp.
Salt to taste
Groundnut Oil 12 tbsps.
For Masala Paste
Coconut (scraped) 1/2 cup
Garlic 12 cloves
Ginger 1 inch
Red Chillies Whole 6
Coriander Seeds 2 tbsps.
Cumin Seeds 1 tsp.
Poppy Seeds (khuskhus) 2 tbsps.
Fennel Seeds (saunf) 2 tbsps.

Directions:

Wash, peel and cut all the vegetables into equal sized dices. Peel and chop the onion. Wash and puree the tomatoes.
Heat two tablespoons oil and fry the paste ingredients till light brown, cool and grind to a paste with little water.
Wash and chop the coriander leaves. Boil the potatoes, cauliflower and carrots till half done in salted water. Drain and keep.
Heat oil and add the onion and fry till golden brown. Wash and add the curry leaves and masala paste. Fry till the oil separates.
Add the vegetables and continue stirring. Pour the tomato puree and bring to boil.
Add two cups water and simmer till the vegetables are cooked and the gravy is thick.
Sprinkle the garam masala, stir well and serve hot.
 

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Paya Curry

Ingredients:

8 nos. Trotters
2 nos. Onions
1 tblsp Coriander seeds
1 tblsp cumin seeds
4 nos. Brinjals
4 nos. Dagad phool
2 pieces Cinnamon
6 nos. Cloves
6 nos. Black pepper
4 nos. Cardamoms (green)
As per taste Salt

Directions:

Clean and cut the paaya into three pieces.
Tie the coriander seeds, cumin seeds, bay leaves, dagad phool, cinnamon, cloves, pepper and cardamoms in a small muslin cloth and secure the ends to form a small pouch.
Add enough water to the paaya and place over heat.
Add the chopped onions and the spice pouch along with salt as per taste.
Cook the gravy on slow fire, preferably over charcoal for 4 to 5 hours.
Remove the spice cloth and serve. Nahari is served in the morning.
Narhari cooked overnight on a slow fire and served for breakfast is delicious.
Serve hot with bread or rice.

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Diwani Handi

Ingredients:

Potatoes 3
French Beans 10-12
Broad Beans (sem) 1 cup
Carrots 3
Green Peas (shelled) 1/2 cup
Baby Brinjals 6
Fenugreek Leaves (methi) 1 bunch
Onions 3
Ginger Paste 1 tsp.
Garlic Paste 1 tsp.
Red Chilli Powder 1 tsp.
Turmeric Powder 1/2 tsp.
Salt to taste
Oil 1/2 cup
Coriander Leaves 1 tbsp
Green Chillies 6

Directions:

Clean the potatoes, french beans and broadbeans and cut into diamond shapes. Trim the brinjal top and slit into two.
Wash and chop fresh fenugreek leaves. Clean and chop coriander leaves.
Slice onions. De-seed green chillies and chop.
Heat oil in a cooking vessel, add sliced onions and lightly brown.
Add ginger and garlic pastes and stir well for a minute.
Add red chilli powder, turmeric powder and salt.
Add the fresh fenugreek leaves and cook for 3-4 minutes.
Add the prepared vegetables and stir well.
Pour a cup of water and simmer till the vegetables are cooked.
Once the vegetables are 3/4 cooked, add the coriander leaves and green chillies.
Cook till all the water has evaporated.

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Hyderabadi Khatti Dal

Ingredients:

1/2 cup tuwar dal, boiled and mashed
2 drumsticks - cut into 3 to 4 pieces
Walnut sized imli, soaked in 1 cup water (extract pulp)
1 tsp lasan paste
1 tsp coriander powder
1 tsp cumin powder
1 tsp besan, dissolved in 1/2 cup water
Chilli powder
A few curry leaves
A handful of cilantro, chopped
1 1/2 tbsp oil
1 onion, sliced fine
Salt to taste
 

Directions:

Heat oil, add the sliced onions and fry till crisp. The add garlic paste and fry a little. Add drumsticks, 2 cups water, salt, chilli powder, coriander, cumin powder, tamarind water and curry leaves. Cook till drumsticks are tender.
Then add the mashed dal and dissolved besan water. Stir and simmer gently.

Garnish with chopped cilantro and serve hot.

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Tamatar Khajur Ki Chutney

Ingredients:

Tomatoes (chopped) 5-6
Dates (chopped) 250 gms.
Oil 1 tsp.
Mustard Seeds 1/4 tsp.
Green Chilli (chopped) 1
Salt to taste
Jaggery (grated) 3/4 cup
Cumin Seeds (roasted And Powdered) 1/2 tsp.
Raisins 3 tbsps.
Sugar 1/4 cup

Directions:

Wash and chop the tomatoes.
Remove the seeds and chop the dates.
Heat oil in a pan and add mustard seeds. When they crackle, add chopped tomatoes, chopped green chilli and salt. Mix.
Add chopped dates and ½ cup of water. Add roasted cumin seed powder, raisins and cook for 5 minutes.
Mash the tomatoes a little, add grated jaggery and sugar. Add a little water if required. Cook till the jaggery has dissolved and blended well with the tomatoes.

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Qabooli

Ingredients:

Rice 1 kg
Bengal Gram Split (chana Dal) 250 gms
Salt to taste
Green Cardamoms 6 no
Cinnamon 2 inches stick
Cloves 8 nos

Directions:

Wash and soak the rice for half hour.Then boil with salt and half the whole garam masala till almost done.
Wash and soak the chana dal for half an hour. Boil with salt, a little turmeric powder till just cooked (al dente).
Heat oil, add the remaining cinnamon, green cardamom, cloves and saute.
Add shahi jeera and when they crackle add ginger and garlic pastes and saute.
Add chopped green chillies and a little browned onions.
Add the cooked dal, garam masala powder, finely chopped coriander leaves and stir to mix well.
Add turmeric powder, stir and take it off heat. Add yogurt and mix well.
Transfer half of the dal mixture into another pan.
Spread half the rice over the dal mix, spread browned onions, garam masala powder, chopped mint leaves, lemon juice, saffron dissolved in water or milk.
Spread the remaining dal over this followed by rice, browned onions, garam masala powder, chopped mint leaves, lemon juice and saffron.
Cover with a tight fitting lid. After 2-3 minutes lower the heat and let it cook till done.

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Spring vegetable dosa

Ingredients:

Dosa Batter 2 cups
Salt to taste
Oil

Onion 1 medium
Cabbage 1 cup

Green capsicum 1 medium
Carrots,grated 2 medium

Spring onion 1
Spring onion greens 3-4 stalks

Light soy sauce 1/2 tablespoons

Szechuan sauce 5 tablespoons

Bean sprouts 1/2 cup
 

Directions:

Heat a non-stick dosa tawa.

Add salt to dosa batter and mix well.

Slice onion, shred cabbage, cut capsicum into thin strips.

Heat oil in a non-stick pan.

Add onion, carrots, cabbage and capsicum to dosa batter.

Chop a spring onion and spring onion greens and add.Toss well.

Wipe the dosa tawa with a lightly oiled cloth.

Pour a ladle of dosa batter and spread it evenly to a round shape.

Drizzle a little oil all around. Add salt, soy sauce and a little Szechuan sauce to the vegetables and mix.

Add bean sprouts, toss and switch off the heat.

Spread a little Szechuan sauce on the dosa, place a little of the cooked vegetables on one side and roll it gently.

Serve hot.

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Moz ka Meetha (Banana Sweet)

Ingredients:

12 ripe bananas, mashed
1 1/2 tsps ghee
1 cup sugar
Water (enough to soak the sugar)
A handful of pistachios and nuts
1 cup beaten cream

Directions:

To the sugar, add the water. Cook the syrup till it starts browning, then remove.
Fry the bananas in 1 1/2 tablespoons ghee.

Now add in the sugar syrup and cook till the mixture thickens.
Remove and spread on a plate. Cover with cream and nuts.

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