Puffed Rice – 250 gms, fresh and crisp (marmaralu/borugulu/muri/murmara)
Roasted peanuts – 1/2 cup
Cashew nuts – 1/4 cup, broken into pieces
Roasted chickpeas – 1/3 cup (dalia/putnala pappu)
Dried coconut – 1/2 cup, grated
Green chilies – 6-7, absolutely dry and slit into two
Curry leaves – 2 sprigs
Sugar – 1 tsp
Turmeric powder – 1/4 tsp
Red chili powder – 1/2 tsp (adjust)
Salt to taste (approx 1/4 tsp)
Oil – 4 to 5 tbsps
. Heat oil in a heavy bottomed vessel. Once hot, add dalia, roast on medium flame for little less than a mt, drain from oil and set aside.
. In the same oil, add cashew nuts and roast till light golden brown, drain and set aside.
. In the same oil, add green chilies and allow to turn crisp, drain and set aside.
. In the same oil, add curry leaves and allow to turn crisp, drain and set aside.
. In the same oil, add grated dry coconut and roast till golden brown.
. Once it turns golden brown, add all the roasted ingredients along with roasted peanuts and mix them well.
. Add turmeric powder, salt, sugar and red chili powder and mix well.
. Add the puffed rice and mix well and allow to roast on low flame for 2 mts. Keep mixing through out.
. Turn off flame and allow to come to room temperature.
. Store in an air tight container.
Moong Dal / Split Green Gram : 1/2 cup
Chopped Ridge Gourd: 1 and 1/2 cup
Tomato: 1 large sized
Tamarind: marble sized ball
Turmeric Powder : 1/4 tsp
Green Chillies: 2 – 3
Red Chilli Powder : as needed
Garlic : 2
Mustard Seeds: 1/2 tsp
Chana Dal: 1/2 tsp
Urad Dal: 1/2 tsp
Curry Leaves: 1 sprig
A pinch of hing
Salt to taste
Oil: 2 tbsp
. Soak the tamarind in water and squeeze the extract out of it.
. Wash, peel and chop the ridge gourd into medium size pieces.
. Put the rinsed moong dal, chopped tomato and ridge gourd pieces and one cup of water and pressure cook for 3 whistles.
. Turn off the flame and wait until the pressure go off.
. Add the tamarind extract, salt and red chilli powder to the cooked dal and allow it to cook for 5 minutes.
. Heat oil in a pan for seasoning. Add the mustard seeds, chana dal, urad dal and minced garlic and let them splutter.
. Add the curry leaves and hing and fry for a couple of seconds.
. Switch off the flame and add the seasoned ingredients to the dal.
. Combine well and serve hot with rice or roti.
2 bunches spinach (approximately 1 lb or 500 gms)
2 tbsps oil
1 tsp cumin seeds
2 dry red chillies broken into 1″ bits
8-10 cloves of garlic chopped very fine
1 large onion sliced very thin
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp raw mango powder (amchoor) – optional
Salt to taste
. Chop off the stems on the spinach close to the roots and throw roots away.
. Wash the spinach very well under running water till absolutely clean.
. Drain fully (use a salad spinner if necessary) and then chop coarsely. Keep aside.
. Heat the oil in a deep pan on a medium flame.
. When hot, add the cumin seeds and cook till they stop spluttering.
. Now add the dry red chilli and allow to cook for 30 seconds or till darker.
. Add the finely chopped garlic and fry till it starts to turn a pale golden color. Now add the onions and fry till soft.
. Add the spinach and mix well. Cook uncovered till the spinach wilts slightly.
. Add all the spices and salt to taste. Stir well to mix all ingredients.
. Cook for another 3-4 minutes and turn fire off.
. Serve hot with steam rice, Daal and Chapatis .
½ cup moong dal (yellow dal), split and husked
½ cup rice, you can add any rice, regular short or medium grained rice or even basmati
1 small to medium sized onion/pyaaz, finely chopped
1 medium sized tomato/tamatar, chopped
½ inch ginger/adrak, finely chopped or grated
1 small green mirch/hari mirch, chopped
¾ tsp cumin seeds/jeera
¼ tsp turmeric powder/haldi
pinch of asafoetida/hing
3.5 cups water – for a more thin consistency, add 4 to 4.5 cups water
1.5 tbsp oil or ghee
salt as required
How to make khichdi
. Rinse and wash moong lentils and rice together. soak both of them for 30 minutes in water,
. Heat 2 tbsp ghee or oil in pressure cooker. add cumin. when cumin splutters then add onions.
. Saute onions till translucent. no need to make onions light brown or golden brown.
. Once the onions becomes translucent, then add tomatoes, green chilli and ginger.
. Stir and add turmeric powder and asafoetida. saute till the tomatoes softens.
. Drain the rice and moong lentils and add them to the pressure cooker.
. Stir for a minute. pour with water and season with salt.
. Close the lid tightly and pressure cook the khichdi on a high flame for 6-7 whistles.
. If the khichdi becomes too thick, then add some water and stir well.
. Keep on sim or low flame to simmer the khichdi till you get the right consistency.
. The consistency can be adjusted as per your choice by adding less or more water. some people prefer thick and some thin consistency.
. Once the khichdi is cooked then top it with ghee while serving. optional step.
. Serve moong dal khichdi with curd/yogurt and accompanying salad.
Potatoes – 2, large size, wash, peel, cube and place in salted water for at least 20 to 30 mins
Turmeric powder – 1/2 tsp
Red chili powder – 1 1/2 tsps (adjust)
Coriander powder – 1 1/4 tsps
Besan – 1 tsp (chickpea flour/senagapindi)
Salt to taste
Cooking oil – 1 1/2 – 1 3/4 tbsps
Mustard seeds – 1/2 tsp
Asafoetida – 1/2 tsp
Curry leaves – 1 sprig (optional)
. Heat oil in a cooking vessel. Once the oil turns hot, add the mustard seeds and allow to splutter.
. Add asafoetida and curry leaves and mix. Immediately add the cubed potatoes. Saute on high heat for 2 to 3 mins.
. Reduce to medium heat and cook for 4 to 5 mins, mixing the contents once.
. Reduce heat to low, place lid and cook till the potatoes turn soft, approx 16-18 mins.
. You can mix the contents once during this cooking process.
. Add the turmeric powder, chilli powder, coriander powder, chickpea flour or besan, and salt and mix.
. Stir fry without lid on high flame for 3 to 4 mins and toss the potatoes well till turn they attain a golden crisp exterior.
. Turn off heat and serve with rice, dal or rasam and papad.
Carrots – 2, large, peeled and cut into small pieces
Asafoetida – pinch (optional)
Green chilies – 2 or 3, slit length wise
Ginger – 1/2″, grated
Curry leaves – 1 sprig
Coriander powder – 1 1/2 tsps
Toasted sesame seeds – 2 tbsps, lightly crushed
Red chili flakes – 1/2 tsp
Salt to taste
Oil – 1 tbsp
. Heat oil in a cooking vessel. Once hot, add the curry leaves, green chilies, asafoetida and ginger and saute for 5 to 6 seconds.
. Add the chopped carrots and mix.
. Cook without lid on medium flame for 4 to 5 mts, mixing the contents once in a while.
. Reduce flame, add salt and cook till the carrots are soft, approx 25 mts.
. Remove lid, add the coriander powder and mix. Cook for 2 to 3 mts.
. Add the crushed toasted sesame seeds and crushed red chili flakes and mix.
. Turn off flame and remove into a serving bowl.
. Serve warm with rice or rotis.
4 white fish fillets (steamed and cut into pieces)
A large pinch of salt
A pinch of red chili powder
2 tbsp corn flour
2 tbsp lemon juice
1 tsp chopped coriander leaves
Oil for deep-frying pakoda
. Add corn flour and mix well to form a smooth batter.
. Heat oil in a kadhai or deep-frying pan.
. Dip each fish piece into the batter and fry in batches till golden and crisp all over.
. Serve the fish pakora hot with your favorite chutney or ketchup.
Prawns – 500 gms, cleaned
Onions – 2, finely sliced
Garlic, – 3, finely minced
Ginger green chili paste (1″ ginger and 3 green chilies)
Red chilli pwd – 1 1/2 tsps (adjust)
Turmeric pwd – 1/4 tsp
Coriander pwd – 1 tsp
Saunf pwd – 1/2 tsp (optional)
Kasuri methi – 1/2 tsp (optional)
Coconut – 2 tbsp (grated)
Garam masala pwd (3 cloves, 1″ cinnamon stick, 1 elaichi)
Lemon juice OR curd/yogurt – 1 tbsp
Salt to taste
Curry leaves – 15-20
Cooking oil – 1 1//2 tbsps
How to make Prawn Fry
. Marinate the prawns in ginger green chili paste, 3/4 tsp chilli pwd, turmeric pwd, lemon juice and salt for 10 mts.
. Add 1/4 cup of water to the marinated prawns and bring to a boil, reduce to medium flame cook for 6-8 mts.
. Turn off heat and drain the excess water, if any.
. Heat oil in a pan, add the finely minced garlic and saute for half a mt.
. Add sliced onions, kasuri methi and curry leaves and saute till the onions turn a light caramlized brown, approx 7-8 mts.
. Add the cooked prawns,1/4 tsp chili pwd, saunf pwd, coriander pwd and garam masala pwd and stir fry for 3 mts.
. Add the grated coconut and saute for 3 mts.
. Adjust salt and turn off heat.
. Serve hot as a starter or as a stir fry with rice.
Boneless chicken – 250 gms/1/4 kg (cut into small bite sized pieces)
Oil for deep frying
Yogurt – a little less than 1/2 cup (perugu/curd)
Salt to taste
Turmeric powder – 1/4 tsp
Red chili powder – 1/2 tsp
Coriander powder – 1/4 tsp
Turmeric powder – large pinch
Red Chili powder – 1 tsp
Black pepper powder – 1/4 tsp
Ginger garlic paste – 1 tsp
Lemon juice – 1/2 tbsp
Salt to taste
To coat chicken that has been marinated:
Egg – 1
Cornflour – 1 1/2 tbsp
Rice flour – 1/2 tbsp
Cooking oil – 1/2 tbsp
Curry leaves – 1 sprg
Garlic – 2 cloves, minced (optional)
Ginger – 1/2″, minced
Green chilies – 4-5, slit length wise
How to make Chicken 65
. Marinate bite sized pieces of chicken in the ingredients called for marinade for 1 hour.
. In a bowl, mix yogurt, salt to taste, turmeric powder, red chili powder and coriander powder. Keep aside.
. After marinating the chicken, add egg, cornflour, salt to taste and rice flour to coat the chicken. Add a tbsp of water if required.
. Heat oil for deep frying. Once the oil is hot, add a few chicken pieces into the oil without crowding the vessel and cook on medium flame.
. Once the chicken is almost cooked, increase flame and deep fry the chicken pieces till golden brown.
. Remove onto absorbent paper. Keep aside. Repeat with rest of the chicken pieces.
. Heat a cooking vessel, add a tbsp of oil. Add garlic and ginger and saute for a few seconds.
. Add curry leaves and green chilies. Saute for a few secs. Add the deep fried chicken and toss well and cook for 2 mts.
. Add the yogurt mixture and cook on low to medium flame, mixing the contents well.
. Toss the chicken till the yogurt dries up and the chicken absorbs the yogurt mix.
. Remove onto a serving plate. Garnish with coriander leaves.
1 cup soya nuggets / meal maker
half tsp garam masala
half tsp red chilli powder or paste from 2 green chillies
salt as needed
4 tbsp of besan/ chickpea flour
2 tbsp rice flour
half tsp ginger garlic paste
half tsp carom seeds / ajwain
A generous pinch of turmeric / haldi
water as needed
2 tbsps of onion in paste form (optional)
Oil for frying
How to make Meal maker pakoda
. Heat 4 cups of water to a boil. Switch off the stove and add the soya nuggets.
. Squeeze and drain off the water. Repeat rinsing twice in cold water and drain completely.
. Add all the other ingredients to a bowl except water and oil.
. Add water little by little and make a thick batter.
. Heat oil in a pan. When the oil is just hot enough, reduce the flame to medium.
. Drop the soya nuggets with spoon. Deep fry until golden, stirring often.
. Drain them on a kitchen tissue.
. Serve hot with tomato ketchup or chutney or tea.