Kobbari Pacchadi

Ingredients

1 cup fresh coconut ( chopped)
1 small tomato ( chopped)
1/2 onion (chopped)
6 to 7 green chillis
salt
1 tsp oil
cilantro

for tempering

2 garlic cloves( chopped)
2 tbs oil
1 dry red chilli
1 tsp cumin and musturd seeds

Method

Heat 1 tsp oil in a pan add green chillis sautee for 2 min and keep aside then add chopped onion and tomato fry for 2 to 3 min

In a chopper add fresh coconut ,fried green chillis. salt grind to chunky paste
then add fried onions ,tomato and cilantro PULSE 2 to 3 times until well blended

For tadka heat oil in a pan add cumin seeds,musturd seeds,dry redchilli and garlic fry until garlic is golden then add to above ground chutney

Done serve with hot rice and papad

Berakaya Pesarapappu (Ridgegourd with moongdal)

Ingredients

2 cups ridgegourd cubes ( berakaya)

3/4 cup pesarapappu (moongdal)

1 tsp chilli powder

1/2 tsp turmuric powder

1 tsp coriander powder

4 tbs oil

4 garlic cloves

1/2 cup onion ( chopped)

1 tsp cumin and musturd seeds

1/2 cup tomato ( chopped)

salt

2 tbs cilantro

2 dry red chillis

2 cups water

Method

wash moongdal and keep aside ( no need of soaking)

Take pressure cooker heat oil add cumin seeds,musturd seeds,redcillis and garlic

fry for 1 min then add remaining ingredients chopped onions,tomatoes ,

ridgegourd ,salt ,turmuric,redchilli powder,coriander powder ,cilantro and moong dal fry everything for 3 to 4 min then add 2 cups water and pressure cook until 2 wistles.

Done serve hot with roti

Shahi Pulao

Ingredients

2 cups basmathi rice
1/2 cup dry nuts
1/2 cup chopped bell peppers (any color)
1/2 onion (chopped)
3 cloves garlic ( chopped)
1 tsp garam masala
pinch of saffron ( soaked in milk)
4 to 5 tbs ghee
1/2 cup cilantro and mint leaves
2 each cinnamon ,cloves,bayleaf,cardamom
salt

Method

Wash rice until u see clear water and soak for 30 min

Bring 10 cups of water to boil add salt and 2 tbs oil to water and cook rice until 95% done ,drain water completely and keep aside

Heat ghee in a heavy pan add cinnamon ,cloves, cardamom then add garlic fry for a min and add chopped onions,bell peppers,nuts ,cilantro and mint leaves sautee for 3 to 4 min then add salt , garam masala powder and cooked rice Mix and pour saffron on top of rice

cover and cook on low flame for 10 to 15 min

DONE serve hot with chicken curry or any vegg curry

Tomatillo chutney

Ingredients

3 tomatillos ( chopped)
5 to 6 green chillis
2 tbs white sesame seeds
salt
1/2 tsp sugar
1 tbs oil

For tadka

2 tsp oil
1 tsp cumin and musturd seeds
2 dry red chillis
2 garlic cloves ( chopped)

Method

Dry roast sesame seeds and keep aside
Heat 1 tbs oil in a pan add chopped tomatillos and green chillis fry them until brown
Now add everything to blender ( roasted tomatillos ,green chillis,sesame seeds,salt and sugar ) ground to a chunky paste

Add tadka :Heat oil in a pan add cumin and musturd seeds,red chillis, garlic and fry for a min then add to ground chutney

Done serve with roti

Pani Puri

Ingredients for pani

1/2 cup tamarind water
2 to 3 cups water
1/2 tsp black salt
1/2 cup cilantro and pudina leaves

3 green chillis
1/2 tsp salt
1/2 tsp chilli powder

To make pani

Grind together cilantro,pudhina and green chillis to a paste
Mix everything , above ground paste , tamarind water , black salt , salt, chillipowder and 2 to 3 cups water .
Now pani is ready


IIngredients for Puri dough

1 cup sooji

1 tbs maidha
1/4 cup water( to make dough)
pinch of salt

OIL for frying puries ( we need to use fresh oil)

Mix everything to a stiff dough cover and keep aside for 20 min
After 20 min roll dough into chapathi ( not too thick or not too thin ) and cut in to small rounds with cookie cutter or with any cap
Heat oil and fry puries.

SERVE pani puri with chopped onions and boiled potato cubes

Kottimeera Pachadi ( Cilantro chutney)

Ingredients:

2 cups cilantro
3 tbs thick tamrind paste
1 tsp chilli powder
salt
1/2 tsp sugar (or) jaggary

For Tadka:

3 tbs oil
1 tsp cumin and musturd seeds
pinch of hing (asafoetida)
2 dry red chillis

Method:

Cook tamarind paste on a low flame until raw smell is gone .

In a blender add cilantro, tamarind paste ( cooked) ,salt, chilli powder and jaggary grind to a smooth paste ( if necessary add 2 to 3 tbs water )

Heat oil in a pan add cumin seeds,musturd seeds , dry red chillis , hing and ground cilantro paste
saute for 1 min .
Done

serve hot with rice or idli ,dosa ,roti .

Chicken Kabob

Ingredients:

2 chicken breast ( cut in to thin cubes)
2 tbs ginger and garlic paste
7 green chillis
1/2 bunch cilantro
1/2 cup sour cream
salt
1 cup bell peppers, onions ( cubed)
3 tbs oil

Method

Soak twelve 6-inch wooden skewers in water for 30 minutes.

Grind together green chillis and cilatro into a smooth paste ( with out adding water)

In a bowl take chicken cubes, ginger and garlic paste,salt, green chillis and cilantro paste,sour cream,bell pepper and onion cubes,oil .Mix everything and marinate for 1 hour .

Now thread chicken , bell pepper and onion cubes in to wooden skewer and arrage in a baking sheet.

Pre heat oven to broil mode and broil chicken 8 to 1o min on each side.

.

Serve hot .

Bell pepper chutney

Ingredients

2 bell peppers ( any color)
2 tbs peanuts
4 dry red chillis
1/2 tsp tamrind paste
salt
2 tsp oil

for tadka

2 tsp oil
1 tsp cumin and musturd seeds
pinch of hing
3 to 4 curry leaves

Method

Dry roast peanuts and redchillis ,keep side

Add 2 tsp oil in a pan add peppers and roast until brown

In a blender add peanuts, redchillis, roasted peppers , salt add 1/4 water grind to a smooth paste

for tadka, heating 2 tbs oil in a pan add pinch of hing,cumin and musturd seeds,curry leaves add this to chutney.

Serve with dosa, idli, roti or rice .

Keema bundles or potlies

Ingredients for stuffing

1/2 lb ground chicken
1 onion ( chopped)
1 tbs ginger & garlic paste
1 tsp coriander powder
1 tsp garam masala powder
1 tsp chilli powder
1/2 tsp turmuric
1/2 bunch cilantro
salt
3 to 4 tbs oil

For dough

1 cup all purpose flour
4 tbs butter ( or) margarine
salt
water to make dough

OIL for frying

Method

Add salt and cold butter (cubed) in to flour, make a stiff dought by adding water ,cover and keep aside.

Now for making keema ,heat oil in a wide pan add onions fry until light golden ,add ginger garlic paste fry for 2 more min then add ground chicken fry for 5 min on high flame until water is evaporated completely then add salt and turmuric cook on a low flame until chicken is cooked now add chilli powder,coriander powder,garam masala and cilantro leaves sautee untill chicken in cooked completely and let it COOL .

Now roll dough in to small puries and stuff those puries with keema ,damp the edges with water
and press tightly as shown in picture ( u can make any shape u like ) .

Heat oil in a pan and fry in a batches on a low flame until gloden .

Serve with ketchup

Carrot Cake

Cake Ingredients:
1 cup sugar
1 cup brown sugar
1 1/2 cups vegetable oil
4 fresh whole eggs
2 cups cake flour or all purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
3 cups raw finely ground carrots

Preheat oven to 300 degrees F.

In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and pour in a butterd baking pan , bake for 1 hour.

COOL AND SERVE

Rava Dosa

Ingredients

1 cup sooji ( semolina)

1 cup rice flour

1/2 cup maida ( all purpose flour)

3 green chillis ( chopped)

2 pinches of hing

1 tsp cumin seeds

1 tbs ginger ( chopped)

salt

water to make batter

METHOD

Mix all the above ingredients with water ( until u get butter milk like consistency ).

Heat tava then sprinkle the batter with hand on hot tava as seen in above picture ,drizzle 1 tsp

oil and cook on medium high for 3 to 4 min until crisp and golden .

Serve hot with chutney