Rasogolla

Ingredients:

Milk - 5 cups
Sugar - 1 cup
Water - 3 cups
Lemon Juice - 1 Tbsp
Rose Essence - a few drops (optional)
Semolina flour - 1 Tbsp


Procedure:

• Bring milk to boil in a pan.  Slowly add lemon juice to milk while stirring constantly. When milk curdles remove pan from stove top and leave it covered for 15 minutes. 

• Remove the water by using either of the following methods:

1. Place a large sieve over a vessel. Strain the rasogolla mixture so that all the water is removed. 

OR

1. Place muslin cloth over a bowl and pour the curdled milk into muslin cloth and strain. Gather up the corners of the muslin cloth and tie. Hang the muslin bag for 15 minutes and gently squeeze the bag. 

2. Place the bag between two cutting boards and place a heavy weight around 5 pounds on the top board for about an hour. Untie the bag and place chenna on a plain surface.

• Add semolina flour and continue to knead chenna until the grains disappear and chenna becomes soft and creamy (for about 5 minutes).

• Divide the mixture into 14 equal parts and roll each part into a smooth and even ball.

• Put sugar and water into the pressure cooker. Place cooker on high heat and bring it to a boil stirring constantly until sugar is completely dissolved.  Carefully place the chenna balls one by one into the syrup.

• Close cooker and bring to full pressure on high heat. Reduce heat and cook for 10 minutes. Remove cooker from heat and allow it to cool completely. 

• Open cooker and stir in the rose essence. Transfer rasagollas with syrup into a serving bowl.

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Coconut Burfi

Ingredients:

Butter - 1 Tbsp
Condensed sweetened milk - 1 can
Grated coconut - 2 and 1/4 cans
Food Color (optional) - a few drops

Procedure:

• Melt 1 Tbsp butter.
• Add sweetened condensed milk and mix well.
• Next add unsweetened grated coconut.
• Mix well and cook on medium heat for 10 minutes.
• Let it cool and roll into balls or any desired shapes.

Note:
You could use a drop or two of food coloring in the final step to color it according to your choice.

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Zucchini Raita/Chutney

Ingredients:

Zucchini - 1 large
Yogurt - 2 cups
Cumin Powder - 1/3 to 1/2 tsp
Freshly Ground Pepper - 1/4 tsp
Salt - 1/4 tsp or according to taste

Procedure:

• Grate the zucchini using a fine grater or a lemon zester into a bowl.  I prefer a lemon zester because the consistency of fine texture of zucchini, almost feels like it is pureed.  
• To the grated zucchini add cumin powder, ground pepper and salt.  Mix them together.  
• To this mixture add the yogurt and stir well till they all are combined together.  The raita is ready.

You can make it 4 or 5 hours ahead.  If you make it ahead or if you like it chilled, you can refrigerate the raita till you are ready to serve.  It's a great accompaniment to roti, paratha, naan, rice pilaf, biryani or any spicy curry because of it's cooling effect.

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Idlis with Black Gram

Ingredients:

Black Gram ( Minumulu ) - 1 Cup 

Cream of Rice ( Idli Ravva ) - 2 Cups

Salt - 1 tsp

Procedure:

• Wash and soak black gram overnight or at least for 8 hours in water.
• Soak cream of rice for an hour in water.
• Drain the black gram and grind it into a smooth batter adding a little water at a time.
• Drain cream of rice and add it to the black gram batter in blender and blend for 3 to 5 minutes.
• Transfer the batter into a large bowl. Add salt to the batter and mix well.
• Cover the bowl and leave it a warm place for at least 6 hours to ferment. 
• Once fermented mix the batter well. The batter is ready to make idlis.
• As black gram dal is very sticky coat the idli moulds with oil before pouring the batter.
• Next add 2 cups of water to a large vessel on medium high heat.
• Place the idli stand in the vessel and cover and steam cook for 15 minutes.
• Turn off the heat and let it cool for 5 minutes.
• Next dip a spoon in cold water and remove each idli carefully.

This dish is very high in protein. Goes very well with sambaar.

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Oatmeal with Nuts and Dry Fruits

Ingredients: 

Water - 2 Cups
Oats - 1/2 Cup
Almonds Whole - 5 to 7 (optionally you can soak these almonds overnight)
Walnuts - 5 to 7
Dates - 2 to 3
Raisins - 1 to 2 tsp
Goji berries - 2 tsp
Pumpkin seeds - 1to 2 tsp
Sunflower seeds - 1to 2 tsp
Honey - 2 tsp (or according to taste)
Cinnamon powder - 1/2 tsp
Milk optional - 1/2 cup

Procedure: 

• In a saucepan heat 2 cups of water. Add all the nuts and dry fruits (cinnamon and honey to be used after cooking).
• When the water comes up to a boil add the oats and stir them.
• Let it cook on medium heat for about 10 minutes.
• Reduce the heat and let it simmer for about 5 to 10 minutes stirring if necessary.
• If using milk stir in the milk and let it cook for about a minute.
• After it cools down a little serve it after sprinkling cinnamon powder and topping it with Honey.

This warm Oatmeal is great all year round but especially you can enjoy in the cold season and its a great way to start the day with this nutrient packed healthy breakfast. 

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Kajjikayalu

Ingredients:

Cream of Wheat ( Semolina ) - 1 cup
Dry coconut powder ( coarse ) - 1/2 cup
Powdered Almonds ( Badaam ) - 1/2 cup
Roasted and powdered cashew nuts ( Kaju ) - 1/2 cup
Powdered cardamoms - 4
Sugar - 1 cup
Khoya - 1/2 cup
All purpose flour ( Maida ) - 3 cups
Clarified Butter ( Ghee ) - 1/2 cup
Oil - for deep fry

Procedure:

• Put ghee in a pan on medium heat and add semolina and roast till it turns light brown. 
• In a food processor, grind together roasted semolina, coconut, powdered almonds, cashew nuts and sugar.  
• To this mixture add cardamom powder and khoya and mix well.  The stuffing for Kajjikayalu is ready. 
• To make the dough, add 2 Tbsp of butter and water little at a time to maida.  Knead it well. 
• Make 1/2" balls out of the dough and roll into pooris.  
• Fill each poori with a spoonful of above prepared filling and fold the poori in half and pinch and seal the two ends together and shape the edges.  
• Now deep fry in oil until they turn golden brown and crispy. 
• Drain them on paper towels.

Kajjikayalu are reday to be served.

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Kale Fry

Ingredients:

Kale - 1 Bunch
Ginger - 1/2 inch piece
Chana Dal - 1 Tbsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Turmeric - a pinch
Crushed Red Pepper - 1/4 tsp
Salt to taste.

Procedure:

• Finely chop kale leaves and set them aside.
• Add 1 Tbsp oil to a pan on medium heat. When oil is hot add mustard seeds.
• Once the mustard sputters, add chana dal, cumin seeds, crushed red pepper and turmeric.
• Next add grated ginger followed by cut kale and salt.
• Fry for 8 to 10 minutes on medium heat stirring occasionally.
• Reduce heat to simmer and fry for another 5 minutes. Kale fry is ready to be served.

Note: Kale is a super nutritious food with several health benefits.

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Gobi Manchurian (Cauliflower Manchurian)

Ingredients:

Cauliflower (cut into bite size pieces) - 1 Medium Size
All Purpose Flour ( Maida ) - 2 Cups
Water - 2 Cups
Corn Starch - 4 Tbsp.
Ginger paste - 2 tsp.
Garlic Paste (optional) - 2 tsp.
Green Chili (finely chopped) - 2
Onion (finely chopped, optional) - 1 Medium Size
Bell pepper (finely chopped) - 1
Soy Sauce - 3 Tbsp
Tomato Sauce - 4 Tbsp
Coriander (finely chopped) - For Garnish
Oil - For Deep Frying
Salt as per taste

Procedure:

• In boiling water add 1 Tbsp of salt and Cauliflower pieces. After 5 minutes drain and keep aside.
• Make a batter with all purpose flour, corn starch, salt, water and half of the ginger and garlic paste(optional).
• Dip cauliflower pieces in the batter and deep fry them to a golden brown color. Keep them aside on paper towels.
• In another pan heat 2 Tbsp. oil and add ginger paste, garlic paste and green chilies. Now add onion (optional) and fry till golden brown color.
• Next add the bell pepper, fry for another 5 minutes.
• Add soy sauce, tomato sauce and salt.
• To this add the deep fried cauliflower pieces. Stir for another 3 to 4 minutes till all the pieces are coated.
• Garnish with coriander and serve hot.

This is a deep fried recipe. Here's a link to the healthier version of the same recipe, Baked Gobi Manchurian.

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Phalli Pacchadi ( Groundnut Chutney )

Ingredients:

Groundnuts - 1 cup
Chana dal - 1/4 cup
Tamarind - 1/2" ball
Curry leaves - a handful
Green chili - 2
Red chili (dry) - 1
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Ghee (clarified butter) - 1 tsp
Salt to taste.

Procedure:

• Soak tamarind in a cup of hot water for 15 minutes. Remove seeds if present.
• Add 1 tsp oil to a flat bottomed pan on medium heat.
• Roast groundnuts, chana dal and curry leaves lightly (about 5 minutes).
• Grind together roasted groundnuts, chana dal, curry leaves, tamarind, green chili, cumin seeds and salt to smooth chutney with little water.
• Season with mustard seeds, couple of curry leaves and red chili in a spoonful of ghee.

It's ready to be served. Goes well with Idlis.

Tip: You can use 1 cup grated green mango or grated green apple in place of tamarind.

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Pancake Puffs

Ingredients:

Pancake Mix - 2 cups
Milk - 1 cup
Carrot - 1 large
Ginger - 1/2" piece
Cranberries - 1/2 cup
Salt - 1/4 tsp

Procedure:

• Peel and grate carrot and ginger.
• Mix grated carrot and ginger with rest of the ingredients.




• Place a gunta pongadalu (pancake puff) skillet on medium to medium high heat.
• Put a drop of oil in each of the moulds.



• Pour a spoonful of pancake batter in each of the moulds.



• Cover and cook for about 3 minutes. The batter will puff up into a round ball.



• Turn them over and cook uncovered for about 2 more minutes.

They are ready to be served. Goes well with any chutney or spicy dip.

Tip: The carrot in this recipe can be substituted with any other vegetable of your choice, like zucchini, spinach, cilantro etc. Similarly cranberries can be substituted by raisins.

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Akki Rotti

Ingredients:

Rice Flour - 2 cups
Onion ( finely chopped ) - 1 medium
Coconut powder ( optional ) - 1 Tbsp
Chili powder or green chili chopped - 1 tsp
Curry leaves chopped - 2 tsp
Cumin seeds - 1 tsp
Ghee - 1 Tbsp
Salt to taste.

Procedure:

• Bring 4 cup of water to boil. To this add ghee, cumin seeds and salt.
• Turn down the heat to simmer and add rice flour slowly while whisking.
• Once all the rice flour is added, keep stirring until all the water is absorbed and is in a kneading consistency. Turn off the heat.
• To this add coconut powder, chopped onion, curry leaves and chili. Mix well. Let it cool down a bit.
  

• Add 1 tsp oil to a non stick pan.
• Next place a tennis ball sized dough in the middle of the pan. Using fingers, spread it out evenly into a circle.

• Place it on medium heat cover and cook for 5 to 8 minutes.

• Next turn it over and cook uncovered for 3 more minutes. It is ready to be served.

Tip: Use 2 separate pans to make akki rotis. This way while one is cooking, you can get the next one ready. Makes it go faster.

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Baingan Bharta ( Roasted Eggplant Chutney )

Ingredients:

Large Eggplant - 1
Tomatoes - 2 to 3
Onion ( finely chopped) - 1 medium
Ginger (grated) - 1" piece
Cilantro (finely chopped) - 1/2 cup

Cumin - 1tsp
Cloves - 3
Cardamom - 2
Cinnamon stick - 1"
Red Chili - 1
Turmeric - 1/4 tsp
Salt to taste.

Procedure:

• Preheat the oven to 400 degree Fahrenheit.
• Cut eggplant in half lengthwise and tomatoes into thin slices as shown.
• Drizzle olive oil and sprinkle salt on both sides of eggplant and place cut side down in a baking dish.
• Place sliced tomatoes in a separate baking dish and drizzle olive oil and sprinkle salt.
• Bake the eggplant in the oven for 30 minutes.
• Now place cut tomatoes in the oven, along side eggplant and bake for 15 minutes.
• Remove both eggplant and tomatoes from oven and let cool for 10 minutes.
• Now scrape off the eggplant and remove the peel. Set it aside.
• Add 1 tbsp of oil in a thick bottomed pan on medium heat.
• When the oil is hot add cumin, cloves, cardamom, cinnamon and chopped onion.
• When the onion is translucent about 3 minutes, add grated ginger, red chili cut into pieces and turmeric. Cook for a minute.
• Next add scraped eggplant, tomatoes, cilantro and salt. Mix well and cook for 5 minutes.
• It is ready to be served.

Tip: Baking the eggplant makes this dish so much easier to prepare as opposed to roasting on stove top, which is a lot messier.

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Idli

Ingredients:

Urad dal - 1 cup
Idli rava - 2 and 1/2 cups
Salt - 1/2 tsp

Procedure:

• Clean and soak urad dal and idli rava separately for 6 to 8 hours.
• Grind them together to a smooth batter with little water.
• Add salt to batter and mix well.
• Cover and keep in a warm place overnight for fermenting.
• Once fermented mix well with a wooden spoon, allowing air to escape.
• Grease the bottom of individual idli moulds with oil. Place batter in each idli mould.
• Add 2 cups of water to a large vessel on medium high heat.
• Place the idli stand in the vessel and cover and steam cook for 15 minutes.
• Turn off the heat. Let it cool for 5 minutes.
• Next dip a spoon in cold water and carefully remove each idli.

It is ready to be served. Goes well with groundnut chutney.

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Guttu Vankai Koora ( Stuffed Indian Eggplant Curry )

Ingredients:

Indian Eggplant - 12 to 18 (even sized)
Peanut Butter - 5 tsp
Vangi bhath powder - 5 tsp
Rice flour - 3 tsp
Pepper powder -1/2 tsp
Salt to taste.

Procedure:

• Wash the eggplants. Slit them lengthwise as as shown in the picture. Set them aside.
• Mix together peanut butter, vanghi bhath powder, rice flour and pepper powder into a paste.
• Stuff the mixed peanut butter paste into every eggplant.
• Place the eggplants in a flat bottomed pan with 2 table spoons of oil.
• Cook on medium heat for 10 minutes.
• Turn the eggplants over to cook the other side.
• Cover and cook for 5 more minutes. It's ready to be served. Goes well with steamed rice.

Tip: By using peanut butter instead of whole peanuts, you can save tons of prep time.

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Ugadi Pacchadi ( Ugadi Chutney )

Ingredients:

Raw Mango - 1
Ripe Banana (optional) - 1
Jaggery (1" pieces) - 3
Neem Flowers - a few
Tamarind - 1" ball
Pepper Powder - a pinch

Procedure:

• Soak Tamarind in a cup of hot water for 10 minutes and extract its juice.
• In the meantime cut mango and banana into small even pieces as shown.



• Pick out few neem flowers and set them aside. Grate the jaggery.
• Mix together mango pieces, banana pieces, grated jaggery, neem flowers, tamarind juice and pepper powder in a bowl. Ugadi pacchadi is ready.
  
  

Happy Ugadi Everyone!

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Green Beans Vepudu ( Whole Green Beans Curry )

Ingredients:

Whole green beans (ends cut) - 1 lb
Onion ( chopped ) - 1 medium
Ginger garlic paste - 2 tsp
Bread crumbs - 1 cup
Cumin ( Zeera ) - 1/2 tsp
Mustard seeds - 1/2 tsp
Chana dal - 2 tsp
Turmeric - 1/4 tsp
Chili powder - 1 tsp
Salt to taste.

Procedure:

• Add 1 Tbsp olive oil in a non stick pan on medium heat. When the oil is hot, add mustard.
• Once the mustard starts to sputter, add cumin, chana dal and chopped onion. Fry until onion turns translucent, about 3 minutes.
• Next add ginger garlic paste, turmeric and chili powder. Fry for another 5 minutes.
• Now add green beans and salt. Mix well, cover and cook for 12 to 15 minutes stirring occasionally.
• Next uncover and cook for another 5 minutes or until green beans are done.
• Finally add bread crumbs and mix well. Let it cook for 3 minutes. It's ready to be served.

It is usually hard to get kids to eat green beans, but this recipe all my grandchildren seem to love.

Tip: You could replace fresh green beans with frozen whole green beans. Since the ends are already cut, it saves a lot of prep time.

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Stuffed Bell Pepper

Ingredients:

Bell peppers ( colored ) - 4 to 6
Cooked pilaf - 3 to 4 cups
Ghee (or butter) - 2 tsp

Procedure:

• Preheat the oven to 400 degree Fahrenheit.
• Cut each bell-pepper in the middle to make 2 halves. If the bell pepper is too small, just cut the top off. Remove the seeds.



• Coat the cut bell peppers with ghee (or melted butter) on the outside.
• Fill each half with pilaf. I used brown rice pilaf.
• Bake in the preheated oven for 15 to 18 minutes.

Serve with any gravy curry or chutney. I used pistachio chutney.

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