Ingredients:
Cucumber - 1 medium
Red onion - 1/2 medium
Garlic - 1 clove
Lemon juice - 1 tbsp
Dill leaves - 1/2 cup (Chopped)
Salt - As required
Pepper - 1/2 tbsp
Olive oil - 1/2 tbsp
Feta cheese - 1/2 cup (Crumbled)
Method:
1) In a bowl, add sliced cucumber, chopped red onion, garlic, lemon juice, dill leaves, salt, pepper, olive oil.
2) Mix well and place it on a plate.
3) Top it up with crumbled feta cheese.
Feta cheese and cucumber salad is ready to be served.
Note:
1) Cucumber can be replaced with Zuccini.
2) Garlic is optional.
3) Dill leaves can be substituted with Spinach.
4) Dish numbered as 1 is the salad.
Ingredients:
Rice - 1 cup (washed)
Water - 2 cups
Avarekaalu / surati papdi lilva - 1/2 cup
Dill leaves - 1 cup (chopped finely)
Onions - 1 (chopped)
Tomatoes - 2 medium
Garlic - 2 big pods
Ginger - 1/2 inch
Green Chillies - 4 (according to your taste)
Bay leaf - 1
Cloves - 2
Cinnamon - 1 inch
Cardamom - 1
Oil - 3 tbsp
Turmeric - 1/4 tbsp
Salt - as required
Mustard - 1/4 tbsp
Jeera - 1/4 tbsp
Chana dal - 1/4 tbsp
Urad dal - 1/4 tbsp
Hing - 1/4 tbsp
Curry leaves - 6
Shredded coconut - 1/4 cup
Lemon juice - 1 tbsp (Optional)
Method:
1) Grind ginger, garlic, green chillies and tomato into smooth paste.
2) Heat oil in a pan, add mustard, jeera, hing, chana dal, urad dal, curry leaves, bay leaf, cloves and cinnamon one by one.Fry until golden brown.
3) Now add chopped onions and fry until golden brown.
4) Add the paste grinded and fry for 5 minutes.
5) Now add half cup of chopped dill leaves, 1/4 cup of avarekalu and fry for next 3-4 minutes.
6) After 4 mins add turmeric, salt, washed rice and fry for around 3 mins. Now add Water to cook rice.
7) When water starts boiling check for salt and adjust if necessary. Add remaining dill leaves and avarekalu and give it a mix.
8) Allow the rice to cook completely. When rice is cooked, add shredded coconut and lemon juice.
Tasty Sabsige soppu avarekalu pulav is ready to be served with raita, coconut chutney or just as it is.
Note:
1) You can substitute avarekalu with peas or chick peas.
2) Garam masala can also be added.
3) Lemon juice is optional and can be avoided.
Ingredients:
Spinach - 1 Bowl (Finely chopped)
Besan Flour(Gram Flour) - 1 Cup
Tapioca Flour - 1 tbsp
Salt - as required
Ginger-Garlic - Paste 1 tsp(Optional)
Red Chilli Powder - 1/ 2 tbsp
Green Chillies - 2(Finely Chopped - Optional)
Oil - For Frying
Water - As needed
Method:
1) Mix all the ingredients except oil into a semi-thick batter.
2) Heat oil and fry it untill golden brown.
Spinach pakora's are ready to serve with tomato ketchup / Katta meeta chutney.
Note:
1) Tapioca Flour makes the pakora very crisp and crunchy.
2) Tapioca flour can be substituted with corn flour.
Ingredients:
Chana dal - 1/2 cup
Green chillies - 4 medium
Ginger - 1/2 inch
Rice flour - 3 tbsp
Salt - as Required
Hing - 1/4 tbsp
Dill leaves - 1/2 cup chopped
Onion - 1/2 cup chopped
Oil - for frying
Method:
1) Wash and Soak chana dal for around 3-4 hours.
2) When chana dal is soft enough to grind, add this to mixer along with green chillies, ginger, salt.
3) Keep aside around few tbsp of soaked chana dal seperately and Coarsely grind the rest.
4) Now add chopped onion, rice flour, hing, dill leaves and the soaked chana dal which was kept aside. Mix well.
5) Make small balls and then press each ball flat enough.
6) Fry these flattened mixture until golden brown.
Yummy Masala Vada is ready to be served. This can be served with Coconut chutney as well or served alone.
Note:
1) Dill leaves can be substituted with mint and coriander leaves.
2) Green chillies can be substituted with Red chilly powder .
3) Onion can be avoided if you don't eat.
4) You can also use warm water to soak the chana dal for 30 mins, instead of waiting for 4 hours.
5) 1/2 cup of chana dal makes around 10 medium sized vadas.
Ingredients:
Tortilla - 2
Potatoes - 5 medium size (Boiled, roughly mashed)
Red chilly powder - 1/2 tbsp
Garam masala powder - 1/2 tbsp
Coriander powder - 2 tbsp
Amchur (dry mango powder) - 1 tbsp
Cumin seeds - 1 tbsp
Fennel seeds - 1 tbsp
Green chillies - 2 medium
All-purpose flour / Maida - 2 tbsp
Salt - as required
Ghee / clarified butter - 1 tbsp
Chana dal - 1/4 tbsp
Urad dal - 1/4 tbsp
Hing - 1/4 tbsp
Oil - For frying samosas
Method:
1) In a pan, add ghee, cumin seeds, fennel seeds, hing, chana dal, urad dal, chopped green chillies.
2) Now add boiled and mashed potatoes and mix well.
3) Add turmeric, red chilly powder, coriander powder, amchur powder, garam masala powder and salt.
4) Mix everything and sauté for 5-6 minutes.
5) Transfer these potatoes in a bowl and let them cool completely.
6) In a bowl, mix flour and water and make a thick paste.
7) Cut tortillas in desired shape.
8) I have used the heart shaped cookie cutter. Place one piece and the potato stuffing and then apply the maida paste on the edges. Take another piece and start to seal it.
9) Make sure to seal all the edges properly.
10) Deep fry these samosas on medium heat turning occasionally till they become golden brown and crispy.
Serve the samosas with coriander chutney, ketchup or katta meeta chutney.
Note:
1) To make samosa shape - Cut tortilla into half.Fold it in samosa shape and seal it with flour paste.
2) You can add more green chilly or red chilly powder according to your taste.
3) Potato mixture should be cold before stuffing them in tortillas.
4) Make sure all the sides and corners are properly sealed before deep frying them.
5) Keep sufficient oil in pan to ensure that samosas float in oil and don't touch the surface.
6) I made around 6 samosa out of 2 tortillas. It depends on the shape you choose.
7) Bake in 425°F (220°C) oven for 15 minutes. Serve warm. (Make-ahead: let cool. Refrigerate in airtight container for up to 24 hours. Or freeze on waxed paper-lined tray; transfer to airtight container and freeze for up to 2 weeks. Reheat in 350°F /180°C oven for 10 to 20 minutes.)
Ingredients:
Carrot - 1 cup grated
Ghee - 4 tbsp
Milk - 1 cup
Sugar - 3/4 cup
Cardamom powder - 1/4 tbsp
Dry fruits - 1/4 cup
Salt - a Pinch
Method:
1) In a pan, add ghee, and grated carrot.
2) Saute for 10 mins until the raw smell of carrots are gone.
3) Now add milk and cook on low flame until carrot is well cooked and the milk evaporates.
4) Now add sugar and let it cook for some more time. Add the cardamom powder, pinch of salt and the dry fruits.
Carrot halwa is ready to be served.
Note:
1) Milk powder or khova (2-3 tsp) can also be added before adding sugar to add creamy taste to your halwa.
Ingredients:
Soy chunks / Meal maker - 1 cup
Tomato paste - 3 tbsp
Onion - 1 medium
Tomato - 1 medium (Chopped)
Ginger - 1/2 inch
Garlic - 3 cloves
Cream - 2 tbsp
Lemon juice - 2 tbsp
Turmeric powder - 1/4 tbsp
Red chilly powder - 1/2 tbsp
Coriander powder - 1/2 tbsp
Jeera powder - 1/2 tbsp
Salt - as required
Kasuri methi - 1/4 tbsp
Coriander leaves - 1/4 cup
Jeera / Cumin seeds - 1/4 tbsp
Mustard - 1/4 tbsp
Hing - 1/4 tbsp
Curry leaves - 8
Butter - 3 tbsp
Method:
1) Wash soy chunk properly and soak them in water for around 30 mins or until soft.
2) In a pan, add butter, followed by mustard, jeera, hing, curry leaves.
3) Add Ginger, garlic and fry until roasted.
4) Now add onion and fry until golden brown. Once done add tomato paste, chopped tomato and add some water and boil for 2 mins.
5) Add turmeric, chilly powder, coriander powder, jeera powder, salt , kasuri methi and mix well. Add some more water if needed to get the gravy consistency.
6) Add soaked soy chunks and saute for 5mins.
7) After 5 mins add cream and mix well. Cook for another 5 mins.
Garnish with coriander leaves and Soy chunk curry is ready to be served.
