RICE FLOUR PAKODI

Ingredients

Rice flour – 1cup

Yogurt – 1/2 cup

Onion medium size – 2, cut into small cbes

Green chilles -15, cut into pieces

Ginger – 4 tbsp , finely chopped

Curry leaves – few

Oil for deep frying

Salt to taste

Method

1. Blend green chilles and ginger into a coarse paste or use motar pestle.
2. In a mixing bowl mix rice flour, yogurt, chopped onions, salt and mix well.
3. Add ginger, green chilli paste, chopped curry leaves and mix well.
4. Make the mixture into soft but little wet so that could turn into small balls.
5. Heat oil in a frying pan, slowly add the flour mix in random shapes and fry on medium flame till it becomes golden brown colour.
6. Remove onto absorbent paper.(will last for 2-3)

ROASTED CHANA DAL CHUTNEY

Ingredients

Roasted chana dal – 1/2 cup ( vepudu senaga pappu )

Grated cocounut – 1/4 cup

Green chilles – 10 (cut into half )

Cumin seeds – 1tsp

coriander seeds – 1 1/2 tsp

Garlic – 4 mashed with skin

Curry leaves – few

Oil -2 tsp

Salt to taste

water- 1/3 cup

Talimpu

Urad dal – 1 /2 tbsp

Mustard seeds- 1/2 tsp

Cumin seeds-1/2 tsp

Curry leaves -few

Oil – 1tsp

Method

1. Heat 1 tsp of oil in a pan , add green chilles cumin,coriander ,mashed garlic and fry till aromatic ,and keep aside.
2. After this add channa dal ,grated cocount  and water to it and make a fine paste.
3. Take another pan and add 1 tsp of oil and add talimpu ingredients one by one. After they turn into brown colour add to the blended paste.
4. This chutney is ideal for idli and dosa.

LAVANG POWDER

Ingredients

Cloves – 1 cup

Method

1. Put cloves in the sun for half an hour and grind it to a fine powder.
2. Store in air tight cointainer and use when required.

INSTANT LEMON PICKLE

Ingredients

Lemons – 8 ( 4 cut into triangular pieces , 4 for juice)

Red chilli powder – 1/3 cup

Garlic – 20 ( crushed with skin )

Oil – 1/2 cup

Salt to taste

Method

1. Cut four lemons into small triangular pieces and keep aside.
2. Mash garlic cloves ,and add to the lemons.
3. Squeeze juice from rest of the lemons .
4. Mix all the ingredients in a bowl.Now your pickle is ready.
5. This pickle goes well with idli and even hot rice..
6. Store in refrigerator.

INSTANT MANGO PICKLE

Ingredients

Raw mango – 1 large size. ( peeled and cut into chunks )

Red chilli powder- 1/4 cup

garlic pods  – 15 crushed with skin

Oil – 1/2  cup

Salt to taste

Method

1. Take a bowl and mix all the ingredients one by one.Mix well.
2. Adust salt, and serve with hot rice .
3. It goes well with idli.
4. Store in refrigerator and the pickle stays for about a week.

WHEAT RAVA VEGETABLE PULAV

INGREDIENTS

Wheat rava – 1 cup
Carrots – 1 medium size cut into cubes
peas – 1/3 cup ( boiled )
ginger garlic paste – 1tsp
garam masala – 1tsp
turmeric – 1/4 tsp
red chilly powder – 1 1/2 tsp
onions – 1 ( cut into cubes ) ( medium size )
green chillies – 4 ( sliced )
oil – 3 table spoon
red chillies – 2 ( cut into 1 inch pecies )
curry leaves – 4
water – one & a half cup
salt – to taste

Method

1. Take a kadai & add three table spoons of oil .

2. As the oil heats up, add onions, green chillies, red chilles & curry leaves one by one and saute for 3 minutes .

3. Then add vegetables & fry for one minute. Add ginger garlic paste & fry for 2 to 3 minutes until the raw smell is lost.

4. Add red chilli powder, turmeric, garam masala, salt and fry for one minute. Add wheat rava & mix well. After one minute add water & stir well.

5. After mixing well, cover and cook on slow flame till the water evaporates.

Serve with raitha.

LEMON FRIED RICE

Ingredients

Basmati rice- 2 cups

Carrot medium size-1(cut into cubes and boiled)

Boiled green peas- 1/4 cup

Sliced green chillies- 4

Mustard seeds- 1/2 tsp

Cumin seeds- 1/2 tsp

Lemon juice ( use 2 lemons)

Oil-3 tbsp

Salt to taste

Curry leaves- 8

Method

1. Boil basmati rice with 1/2 Tsp of oil and 3 cups of water.

2. After it is cooked put it aside for 1 hour.

3. Take a Kadai, add rest of the oil and add cumin seeds, mustard seeds and curry leaves.

4. When it starts spluttering add boiled peas and carrots and fry for 2-4 min.

5. Add salt according to your taste.

6. Add the boiled rice and mix well.

7. After 2-4 min add the lemon juice and mix well

8. Seve it on a serving plate.

9.Goes well with chicken fry.

MOONG DAL DOSA

Ingredients

Moong dal – 1/2 cup  (with out skin)

Raw rice-  1/2 cup

Salt to taste

Ghee -2 tsp

Curd – 1 tsp

Method

1. Wash rice and dal together and soak for two hours.
2. Drain dal and rice, and grind it in a grinder  like dosa batter using by  little water.
3. Add curd and salt  mix well keep it aside for 15 minutes.
4. Heat tawa and grease it . Pour a ladle of the batter and spread it .
5. Pour little ghee around the dosa and cook till turns light brown.
6. Flip it over and cook other side also.
7. Serve hot with chutney.

PEPPER CHICKEN FRY

Ingredients

chicken – 1 kg

ginger garlic paste – 2 tbsp

pepper powder – 2 tbsp [ freshly grounded ]

pulav masala – 1/2 tsp

green chilles – 10 slited

turemeric – 1/4 tsp

red chilli powder- 1/4 tsp

salt to taste

oil – 4 tbsp

water -1 1/2 cups

curry leaves – few leaves

METHOD

1. Wash the chicken properly ,and in that add ginger garlic paste, pepper powder, turmeric, salt and marinate for half an hour.
2. Take  a kadai , add the marinated chicken and water and let it boil for 5 minutes.
3. Keep covered , and cook on low flame till the water evaporates .
4. Make sure the chicken is perfectly cooked.
5. Take a large kadai , add the remaining oil, curry leaves ,green chilles , boiled chicken and pulav masala, and fry for about 10-15 min in a medium flame until it turns into brown colour.
6. That’s it!!! pepper chicken is ready!! ( an ideal recipe for children)

Paneer capsicum curry

Ingredients

paneer – 500gms(cut into cubes)

onions – 2 large(cut into slices)

green chillies – 4 

ginger – i inch(cut into pieces)

garlic – 8 cloves(without skin)

cumin seeds – 1 tsp

coriander seeds – 1 tsp

capsicum – 1 (big size)

turmeric – 1/2 tsp

red chilli powder – 1 1/2 tsp

cashew nuts – 8

oil – 3 tbsp

salt to taste

water – 3/4 cup

Method

1. Take a pan , add 1 tsp of oil.

2. In this add onions, green chillies, ginger, garlic , cumin seeds and coriander seeds and fry them till they turn into light brown colour.

3. Let it cool for 10 min and blend it to a fine paste.

4. Take another pan, add the remaining oil.

5. Add the capsicum pieces and fry for 2-3 min. Add the blended paste and fry for 2-3 min again.

6. In this add the salt, red chilli powder, turmeric and fry for another 5-6 min till the raw smell goes out.

7. Add the paneer cubes and water and cook on a low flame till the oil separates.

8. Remove from flame and serve hot with roti or naan.