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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Plantain Stem Chutney

Ingredients:

Plantain Stem(take only middle part of the stem cut into 1" cubes) - 1 cup
Yogurt(curds) - 1 cup
Cilantro(chopped)- 1 cup
Ginger(grated)- 1" piece
Green Chili (medium) - 1
Cumin seeds - 1 tsp
Salt to taste.
Mustard - 1/2 tsp
Urad dal - 1/2 tsp
Red chili - 1
Curry leaves - a few
Ghee or oil for seasoning -1 tsp

Procedure:

• In a blender add the first seven ingredients and grind to a smooth paste.
• Add 1 tsp of ghee to a small tava on medium heat.
• Next add mustard, urad dal, red chili cut into 2 pieces and curry leaves.
• As the mustard begins to sputter, turn off the heat and add it to the ground chutney.

Its ready to be served. Goes well with dosa, idli and as a dip for pakoras.

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Sweet Dosa

Ingredients:

Red rice ( soaked in water overnight )- 1 cup
Coconut ( grated ) - 1/2 cup
Jaggery ( grated ) - 1 cup

Procedure:

• Grind red rice to smooth paste by adding water little bit at a time.
• Next add grated jaggery and grated coconut and grind again to smooth batter(like Dosa batter.
• Add a pinch of pepper powder to taste and mix well.
• Make like Dosas.

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Coconut Laddu (Kobbari Undalu)

Ingredients:

Grated coconut - 1 cup
Jaggery (Bellam) - 3/4 cup

Procedure:

• Place a thick bottomed pan on medium to low heat.
• Put grated jaggery and 2 tsp of water and stir frequently.
• When the syrup starts to bubble and is thick add the grated coconut.
• Keep stirring until the mixture leaves the edges of the pan. Turn off the heat.

• Let it cool down a bit. Grease your palms with oil or ghee and roll the mixture into small balls.

Tip: When the syrup starts to bubble, put a couple of drops of syrup into a cup of cold water. If the syrup turns into a soft ball as you roll it with your fingers, it is the right time to add the grated coconut.

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Pistachio Chutney (Pista Pachadi)

Ingredients:

Pistachios (shelled) - 1 cup
Carrot (grated) - 1 cup
Tomato (cut pieces) - 1 cup
Coconut milk - 2 Tbsp
Red chili - 2
Cumin (Zeera) - 2 tsp
Mustard - 1 tsp
Curry leaves - 3 to 4
Raisins - 1/2 cup
Cashew nuts(roasted) - 1/2 cup
Salt per taste.

Procedure:

• Add 1 Tbsp ghee to a pan on medium heat.
• Add 1 tsp cumin, cut tomatoes, salt and cook covered for 4 to 5 minutes stirring occasionally. Keep it aside.
• In a blender add pistachios, carrots, raisins, cashew nuts, coconut milk, 1 red chili along with the cooked tomatoes.
• Add 2 cups water and grind into smooth paste.
• Season with mustard, curry leaves, cumin and a red chili.

This chutney is ready to be served.

Note: If using salted pistachios use very little salt.

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MLA Pesarattu

Ingredients:

Pesarapappu (Moong dal) - 2 cups
Rice - 2 cups
Ginger (grated) - 1" piece
Red chili (or green) - 1 or 2
Cumin (Zeera) - 2 tsp
Salt - as per taste.

Preparation:

• Soak the moong dal and rice for 4 hours.
• Drain rice and moong dal and grind to a smooth paste with remaining ingredients and little water. Make a batter similar to dosa batter.
• Make pesarattu (just like dosas).

• Put 2 Tbsp of Upma in each and spread evenly.
• Roll it and serve with chutney.

Cilantro tomato chutney and apple chutney are my preference.

Note: Follow the recipe for upma and dosa by clicking on the respective links.

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Mango Smoothie

Ingredients:

Ripened Mango - 1
Milk - 1 cup
Yogurt - 1/2 cup
Sugar - 3 tsp
Cardamom - 1 whole
Almonds - 5 or 6
Pistachios (optional) - for garnishing

Procedure:

• Soak almonds in water for an hour.
• Peel and cube the mango.
• Peel the cardamom and discard the shell.
• In the blender blend together mango cubes, yogurt, milk, cardamom and soaked almonds to a smooth consistency.
• Transfer to serving cups and garnish with dry nuts like pistachios.

Simply delicious for any time of the day.

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Brown Rice Pilaf

Ingredients:

Brown rice - 2 cups
Milk - 1 cup
Blacked chana ( soaked overnight) - 1/2 cup
Peanuts (soaked overnight) - 1/2 cup
Mixed Vegetables (cut evenly) - 2 cups
Green peas - 1 cup
Ghee (clarified butter) - 2 Tbsp
Cloves - 2
Cardamom - 2
Cinnamon - 1" piece
Turmeric - 1/4 tsp
Salt to taste.

Procedure:

• Rinse and soak brown rice in water for half an hour. Keep it aside.
• Place a thick bottomed pan on medium heat. Put ghee.
• As the ghee gets warm, add cloves, cardamom, cinnamon, turmeric, cut mixed vegetables, green peas and salt.
• Cover and cook for 10 minutes stirring occasionally.
• As the vegetables are half way done, add black chana and peanuts.
• Cook for ten more minutes stirring occasionally.
• Next drain the water and add the brown rice. Cook for 5 minutes.
• Now add 2 cups hot water and 1 cup hot milk.
• Cook until all the liquid is absorbed.

Serve it with some chutney or raita.

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Gavvalu (Sugar Coated Whole Wheat Flour Shells)

Ingredients:

Whole wheat flour - 2 cups
Sugar - 2 cups
Butter - 2 Tbsp
Cumin powder (Zeera optional) - 1/2 tsp
Baking powder (optional) - a pinch
Salt - a pinch

Procedure:

• In a large bowl mix together wheat flour and melted butter. Knead it into a dough adding little water at a time.
• Make dough into 1/4" balls.
• Press each ball on the backside of a fork with a thumb to form a shell shape.
• Once done deep fry them in small batches on medium heat till they turn golden brown all around.
• Drain them on a paper towel to remove excess oil. Set aside.
• In a thick bottomed pan add sugar to 1 cup water on medium heat.
• Stir occasionally until bubbles start to form and the consistency is that of a syrup.
• Now reduce the heat to low and add all the deep fried shells (gavvalu) in the sugar syrup and mix well.
• Keep stirring until all the shells are evenly coated with the sugar syrup.
• Turn off the heat and continue to stir for a few minutes just to avoid the shells from sticking to each other.
• Let them cool on a cookie sheet (any flat surface).

They are ready to snack away. Loved by kids and adults alike.

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Oven roasted whole carrots

Ingredients:

Carrots - a bunch (15 to 20)
Pepper powder - 1/4 tsp
Cumin powder (Zeera powder) - 1/4 tsp
Coriander powder (Dhaniya powder) - 1/4 tsp
Olive oil - 1 Tbsp
Salt to taste.

Procedure:

• Preheat the oven to 375 degrees Fahrenheit.
• Wash and peel the carrots and trim off the tops.



• Place the peeled carrots in an oven safe dish.
• Drizzle olive oil over carrots.
• Next sprinkle ground pepper, cumin powder, coriander powder and salt to taste.
• Mix well and place in the middle rack of the oven.
• Bake for 15 minutes and flip the carrots.
• Bake for 10 to 15 more minutes until tender.

A healthy way to cook carrots fast. A great side dish for any meal.

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Anapakaya Pulusu (Bottle Gourd in Tamrind Gravy)

Ingredients:

Bottle gourd (Anapakaya) - 2 small
Tomatoes - 4 medium size
Onion - 1
Cilantro (chopped) - 1/2 cup
Ginger - 1" piece
Red chili powder - 2 tsp
Turmeric - 1/4 tsp
Tamarind - 1" ball
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Curry leaves - a few
Asafoetida (Inguva) - a pinch

Procedure:

• Wash and peel the bottle gourd. Cut them into circular pieces as shown.



• Cut two tomatoes into small pieces.
• Grind the other two tomatoes in a hand blender with a cup of water.
• Soak tamarind in 4 cups of hot water. Extract juice from the tamarind and set aside.
• Add 1 Tbsp of oil to a thick bottomed pan on medium heat.
• When the oil is hot add mustard seeds, cumin seeds, curry leaves and asafoetida.
• Next add grated ginger and onion cut into small pieces.
• Saute until onion is translucent mixing occasionally (approximately 5 to 7 minutes).
• Next add turmeric and chili powder and mix well.
• Now add bottle gourd pieces and salt to taste. Mix well. Cover and cook for 10 minutes ( stirring occasionally ).
• Next add the cut tomatoes, mix well and cover and cook for 10 more minutes.
• Next add ground tomatoes and tamarind juice. Cover and cook for another 10 minutes.
• Uncover and cook for 10 minutes.
• Garnish with chopped cilantro. Serve it hot.

Goes very well with steamed rice.

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