Carrot Halwa

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.

Soy chunk curry

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.

Indo- chinese Mushroom rice

Ingredients:

Mushroom - 1 cup chopped (Portobello mushroom)
Ginger - 1/2 inch
Onion - 1 medium
Peas - 1/2 cup
Lemon juice - 2 tbsp
Mustard - 1/4 tbsp
Jeera - 1/4 tbsp
Hing - 1/4 tbsp
Curry leaves - 6
Chana dal - 1/4 tbsp
Urad dal - 1/4 tbsp
Rice - 1 cup (Cooked)
Chinese fried rice seasoning mix - 2 tbsp
Turmeric - 1/2 tbsp
Salt - as required
Ground nuts - 1/4 cup
Cashew nuts - 1/4 cup
Oil - 2 tbsp

Method:

1) In a pan, add oil. when oil is heated, add Mustard, Jeera, chana dal, urad dal, hing and curry leaves.
2) Now add ginger and fry until roasted well.
3) Once ginger is roasted, add ground nuts, cashew and fry until golden brown.
4) Now add Onion, peas and fry until 3/4 is cooked.
5) At this stage, add mushroom and fry until soft. Add oil if needed.
6) Once the mushroom is done, add turmeric, salt, chinese fried rice powder and 1/2 tbsp of lemon juice.
7) Now add rice and mix well for 2 mins.
8) Turn off the flame and add the remaining lemon juice and mix well.
9) Add salt if needed.

Indo - Chinese Mushroom rice is ready to be served with Onion Raita.

This is the seasoning mix i have used for preparing this dish

Churumuri / bhel puri

Ingredients:

Puri / Puffed rice - 1 Cup
Carrot - 1 cup (Grated)
Onion - 1 medium
Tomato - 1 Medium
Green chilly paste - 1 tbsp
Salt - as required
Chat Masala - 1 tsp
Coriander leaves - handful chopped
Fried Moong dal - 1/4 cup
Sev - 1/4 cup

Method:

1) In a bowl add grated carrot, finely chopped onion, finely chopped tomato (de-seeded), green chilly paste, chat masala, salt, chopped coriander leaves.
2) Mix well until nicely blended together.
3) Now add Fried Moong dal, Puri / Puffed rice and mix well.
4) Transfer this into serving bowl and sprinkle it with some coriander leaves and sev. If needed chat masala can also be sprinkled before serving.

Note:

1) Finely chopped green chillies can also be added instead of green chilly paste.
2) Chat masala can be substituted with lemon juice.

Pulusu attakalu

Ingredients:

Attakalu / Poha / flattenned rice - 1 cup
Tamarind pulp - 1 cup
Oil - 2 tbsp
Mustard - 1/4 tbsp
Jeera - 1/4 tbsp
Chana dal - 1/4 tbsp
Urad dal - 1/4 tbsp
Hing / Asafoetida - 1/4 tbsp
Curry leaves - 6
Green chillies - 4
Onion - 1/2 cup chopped
Coriander leaves - 1/4 cup

Method:

1) Wash attakalu properly, and soak it in tamarind pulp and salt.
2) Soak this for around 30 mins or until soft.
3) In a pan, add oil, mustard, chana dal, urad dal, hing, curry leaves, green chillies, onion.
4) Mix well and fry intil onions turn golden brown.
5) Now add the soaked attakulu and fry for around 2 mins. Garnish it with coriander leaves.

Tasty Pulusu attakalu is ready to be served.

Chilly cheese toast

Ingredients:

Garlic bread / Plain bread - 4 slices
Cheese - 1 cup (Grated) 
Tomato - 1 medium
Coriander leaves - 1/4 cup chopped
Pepper - 1/4 tsp
Salt - as required
Green Chillies - 2 medium

Method:

1) Preheat oven at 425 F for 5mins.
2) De-seed the tomato and chop finely. to this add finely chopped coriander, salt, pepper, and grated cheese. Mix well.
3) In a baking tray, line a parchment paper, and place the garlic bread slices. 
4) Spread the cheese mixture on the garlic bread slices.
5) Bake the garlic bread for 10 mins. Turn off the oven and leave it inside for over a min.

Chilly cheese toast is ready to be served.

Note:

1) You can use garlic spread if using plain bread.
2) Any kind of cheese works , but taste yummy with mozzerella cheese.
3) Green chillies can be avoided.

Gojju avalakki - Version 1

Ingredients:

Avalakki / Poha / Flattened rice - 1 cup
Tamarind pulp - 1 cup
Mustard - 1/4 tbsp
Jeera - 1/4 tbsp
Chana dal - 1/4 tbsp
Urad dal  - 1/4 tbsp
Curry leaves - 6
Hing / Asafoetida - 1/4 tbsp
Puliogare paste - 2 tbsp
Salt - as required
Jaggery - 1/4 tbsp
Shredded coconut - 1/4 cup

Method:

1) Soak Poha for about 30 mins in water. Add water until it sinks.
2) In a pan, add oil, mustard, jeera, chana dal, urad dal, Hing, curry leaves, puliogare paste and fry for 1 min.
3) Now add Tamarind pulp, Jaggery, salt and mix well.
4) Boil until the mixture thickens.
5) Now add the soaked ad softened poha, shredded coconut and mix well.
6) Close the lid and cook it for 3 mins and then turn off the flame.

Gojju avalakki is ready to be served. This could be served as a snack, breakfast, or during fasting.