Badoosha

Ingredients:
Maida – 1 cup;
Ghee 1/8 cup,
Sugar ¾ Cup;
Oil for Deep frying,
Warm Water;
Soda a pinch.

Method:
Sieve Maida & Soda, place in a bowl add Ghee & make a soft dough using warm water. (The dough should be softer than Chapathi Dough). Then take lime size balls make a dent in the center with yr. thumb, & fry in hot oil on low heat, till golden brown on both sides, remove from oil and put into syrup, remove from syrup & place on plate to dry. Do the same till all the dough is finished. If you have remaining syrup pour over the Badhusha’s that are on the plate drying – leave to dry.

To Make the Syrup:
Put Sugar in a vessel add ¼ cup of water & stir till sugar dissolves, let
the syrup boil to one thread consistency, remove from flame

HANDI PASANDA (MUTTON)

Ingredients:
24 Mutton (boneless, 4 inch pieces)
For gravy
1/3 cup Oil
1/2 cup Onion (paste)
1 tsp Red chilli
1/2 cup Yogurt (whisked)
1/2 cup Onion (fried)
Salt to taste
1 tsp Garam masala powder
1 tbsp Fresh coriander leaves (chopped)
For marination
2 tbsps Raw papaya
20 Cashewnut
2 tsps Poppy seeds (khus khus)
2 tsps Sunflower seed (charoli)
1½ tbsps Ginger
1½ tbsps Garlic
1 tsp Black peppercorns

Method:
Flatten the mutton pieces slightly and pat them dry. Grind together cashewnuts, poppy seeds and sunflower seeds into a fine paste. Combine all ingredients from marination and rub the mixture over the mutton pieces. Keep aside for thirty minutes. Heat oil in heavy bottom pan, add onion paste sauté till golden brown. Add red chilli powder stir and remove from heat. Add yogurt, stir and return to heat. Cook till it comes to a boil. Add marinated mutton pieces and sauté till the oil floats on top. Add fried onion paste and salt. Reduce heat, cover and cook stirring in between to prevent the masala from sticking to the bottom of the pan. Cook till the mutton is tender and gravy is thick. Sprinkle garam masala powder, remove from heat, stir and check for seasoning. Garnish with coriander leaves and serve hot.

PRAWN FRY

Ingredients:
600 gram(s) prawns shelled and deveined
3 teaspoon(s) red chilli (kashmiri) powder
1½ teaspoon(s) garlic paste
1½ teaspoon(s) ginger paste
¾ teaspoon(s) thymol seeds (ajwain)
1½ teaspoon(s) garam masala (hot spice mix)
1½ tablespoon(s) lemon juice
1½ tablespoon(s) plain flour
salt to taste and a pinch of orange-red color
oil to deep fry
onion slices and lemon wedges to garnish

Method:
Wash the shelled and deveined prawns well. In a bowl, mix the prawns with the rest of the ingredients till the prawns are well-coated with the spices. Marinate for about 3 hours. Heat the oil till it is very hot and deep fry the prawns on medium heat till they are crisp. Garnish with onion slices and lemon wedges.

TIPS:
The kashmiri chilli powder is of a very bright red color and is less hot compared to the normal type. It gives a lovely red color when added to any dish. The normal red chilli powder will do equal justice to the taste if not the color.
Fish slices can be used in place of prawns to give Fish Koliwada.

Chama dumpala Pulusu (Colocasia curry) - Andhra style

Chama pulusu (Chema pulusu) is an Andhra-style tamarind soup made with taro root.

First, boil taro root in the cooker. Then add cold water to cool it. Remove the skin from the pieces and cut them into medium-sized pieces (cylinders with small height). Separately, chop onions and green chillies into small pieces. Garlic too if you like it. In a small cup, soak 1/2 a ping pong ball size tamarind in water.

Heat 4 tsp oil in a frying pan. Add 1/4 tsp fenugreek seeds (menthi/methi). Fry until it turns light brown uniformly. Add green chillies & fry. Then add lots of curry leaves and onions (and garlic if you want). Add jaggery & turmeric powder (pasupu). Fry until the onions turn golden brown. Then add the colocasia pieces. Keep it on low flame and stir occasionally. If you stir too often, chama will become Colgate toothpaste.

Add salt. Add a little bit of red chilli powder. Mix the soaked tamarind homogeneously in water and add it. Stir well. Cover with a lid and stir occasionally for 10 mins or until it tastes uniform.

Kesari

(Satyanarayana Swamy prasadam) [ Preparation time: 20 mins. ]

Traditionally this prasadam should contain (1 + 1/4) cups each of godhuma ravva, sugar, ghee and some bananas kept at the top. Heat ghee in a large heavy pan and add rava. Stir on low heat for 7-8 minutes or till aroma exudes. In a different vessel, boil water, add sugar and bring it to a boil. Add boiling water to the rava, bit by bit, stirring continuously. Mix well. Check the rava grain between fingers to find out whether it is cooked or not. Adjust sweetness, and add more boiling water if grain is hard. Add cardamom powder, cover and simmer till ghee starts separating to the top.

Bread Pakoda

Grind green chillies, ginger, garlic and coriander leaves into a rough paste. Measure 1 part chana dal (senagapappu) and 1/3 part rice flour (biyyam pindi). Add salt, a pinch of garam masala and the above paste. Mix well, until it has a little more water than what is required for toothpaste consistency.
Take oatnut (or any other) bread and cut each slice into pieces, as big as you want. Dip them into the flour and fry until golden brown.

Masala Vada

Soak 1 glass of chana dal in water for 2 hrs. Grind 1/2 of it until it into a batter medium thick. Add salt, green chillies, ginger and grind until it is mixed well.

Add some dhaniya powder and cinnamon powder(dalchini) to the batter. Add 2 spoons of besan. Cut onions into small pieces and add it along with coriander leaves. Add the remaining soaked chana dal and mix well.

Heat up some oil in a frying pan; take small amount of the batter pat it and make it flat; drop them in the hot oil and fry until cooked and make the vadas.

Rava dosa

Mix these ingredients in a vessel in the ratio given below.
Bombay rava (sooji) - 1 glass
Rice flour - 1 glass
Maida (all-purpose flour) - 1/2 glass
Jeera (cumin seeds) - 1/2 tsp or more if you like
Add salt to taste
Finely chopped green chillies - optional
Diced Onions - optional
Finely chopped ginger - optional
1.Add plenty of water and mix well. The consistency should be slighty thicker than whole milk but not as thick as condensed milk.
2.Heat up the frying pan. Add a little bit of oil and spread it well on the surface.
3.Mix the batter with a ladle everytime you take from it. Otherwise the flour will settle at the bottom, seperating from the water.
4.Pour the batter on the pan starting from outside to inside. If you start from inside, all the batter will settle inside and you'll get a fat dosa.
5.If the batter is of the right consistency and the pan at the right heat, you will see several holes form in the dosa a few seconds after you pour the batter.
6.Add a bit of oil to each of these holes and around the dosa.
7.Wait till the ends turn golden brown. Then reverse the dosa. Fry lighty or more as you like.
8.You might observe that the remaining batter keeps getting thicker as you make dosas. If so, it is quite ok to add a bit more water to achieve the desired consistency.

Mango Pachadi

Ingredients:

Ripe Mango - 1
Turmeric Powder -1/2 spoon
A Small Lump of Tamarind soaked in water
Mustard Seeds
Green Chillies -2
Red Chilli -2
Grated Coconut -1/2 cup
Few Curry Leaves
Coconut oil
Jaggery (optional)

Method:

Cut the Mango into small pieces and cook them in tamarind water with turmeric, salt and jaggery.
Grind together coconut, red chilli(1), green chillies(2), mustard seeds into a fine paste.
When the mango pieces are cooked add the ground paste and allow it to boil.
For Tadka use coconut oil, mustard seeds, red chilli(1) and curry leaves.
This dish goes well with hot rice and dosas.

Mutton Methiwala

Ingredients:
1/2 kg. mutton chops
1 cup curd, well beaten
3/4 cup coriander leaves, chopped fine
1/2 cup methi leaves (fresh), chopped fine
2 potatoes, cubed
1 tomato, cubed
8 peppercorns
4 Kashmiri chillies
3-4 green chillies
3 cloves
2 cardamoms
2 sprigs mint leaves
2.5 cm. cinnamon stick
5 tsp. coriander seeds
1 tsp. cummin seeds
1 tsp. poppy seeds
1 tsp. ginger-garlic paste
1 tsp. dried methi leaves, crushed
Salt to taste
Ghee for frying


Method:
Roast peppercorns, cardamoms, cloves, cinnamon, poppy seeds, coriander seeds, cummin seeds and red chillies and grind to a fine powder. Fry green chillies and onions with a little ghee and grind them along with half cup coriander leaves, mint leaves and powdered spices, to a fine paste.


Heat ghee in a pan. Add mutton pieces and fry for a minute. Add methi leaves and salt and fry for three minutes. Pour the ground masala paste over the chops and fry for five minutes, adding just half a cup of water. Add curds and mix well. Just before covering the pan, add the tomato and potato pieces. Cook till mutton is done. Uncover the pan and add dry methi leaves. Simmer for few minutes. Serve hot with remaining coriander leaves.

Nippattu

Ingredients:
5 cup(s) rice

10 tablespoons split husked black gram (urad dal)

5 tablespoon(s) butter

2½ tablespoon(s) cumin seeds

20 curry leaves

2½ tablespoon(s) cashewnut pieces

2½ tablespoon(s) peanuts split

5 tablespoon(s) grated coconut

salt to taste water enough to make a soft dough oil for deep frying

Method:
Wash the rice and spread it on a piece of cloth. Wait till it dries completely. Dry grind it to a fine powder. Dry roast the split husked black gram on low flame stirring continuously till it is medium brown in color and gives a good roasted aroma. Cool and dry grind to a fine powder.
Mix the rice flour, split husked black gram flour, cumin seeds, curry leaves, cashewnut bits, peanuts, grated coconut, butter and salt well. Add water little at a time to prepare a soft and elastic dough. Knead well. Make small portions of the dough and flatten each portion with the hand. Press evenly to make a round shape of the size of a potato chip. Prepare such chips with the entire dough and make batches.
Heat the oil to a smoking point for deep frying in a pan. Drop in the first batch of chips carefully in the oil. Reduce the heat and fry on a low flame stirring continuously till the chips turn crisp and golden brown in color. Drain on a paper towel. Repeat the procedure for the rest of the batches. Let it cool. The crispy chips (Nippittu) can now be stored in an air tight container and enjoyed when you wish even over a week's time.

Veg Salad

Ingredients:

1 bunch broccoli, separate in florets

1 head cauliflower, separate in florets

6 green onions, chopped fine

1 bell pepper, chopped

1 pint cherry tomatoes, halved

2 stalks celery, chopped fine

1 cup mayonnaise

1 cup sour cream

1 package Ranch salad dressing
Directions:

Combine all vegetables. Mix mayonnaise, sour cream, and Ranch dressing mix. Pour over vegetables and toss until coated. Chill.

Moong Salad

Serves: 4

Style: South Indian Vegetarian

2 cup(s) sprouted green gram

4 tablespoons onions finely chopped

2 cup(s) tomato and cucumber chopped

2 big lettuce leaves chopped

2 tablespoon(s) roasted peanuts

a dash of lemon and salt to taste
Gently mix all the ingredients except for the roasted peanuts in a salad bowl. Keep refrigerated.
Mix in the roasted peanuts just before serving.
Serve cold.

Moongdal Khichdi

Ingredients:
Serves 4
1 cup Rice
3/4 cup Green gram split (moong dal)
2 Green chillies
1/2 tsp Cumin seeds
Salt to taste
1 Bay leaf
1 inch Ginger
2 tbsps Pure ghee
Method:
Wash and drain the moong dal and rice separately. Peel and finely chop the ginger. Wash and slit the green chillies. Heat a thick bottomed vessel or pressure cooker, add pure ghee and cumin seeds and fry till the seeds begin to crackle. Add slit green chillies and chopped ginger. Sauté. Add the moong dal and rice with sufficient water and salt to taste so that the khichdi turns into a creamy consistency when cooked. Once the khichdi is ready, add a little extra ghee for taste. Serve hot.

Gosht Biryani

Ingredients:
Serves 4
1 kg Mutton or lamb (cut into 1½ inch pieces)
1½ cups Basmati rice
4 one inch pieces Ginger
7-8 strands Saffron
1/2 cup Warm milk
2 cups Yogurt
Salt to taste
1 tsp Turmeric powder
1½ tbsps Garlic paste
Oil to deep fry
4-5 large sized Onions (thinly sliced)
4-5 Cloves
1 inch stick Cinnamon
4-5 Green cardamoms
1-2 Black cardamoms
6-8 Peppercorns
5 tbsps Ghee
2 Green chillies (chopped)
2 tbsps Coriander powder
1 tbsp Cumin powder
1 tsp Red chilli powder
4 large sized Tomatoes (chopped)
2 tsps Garam masala powder
1/2 medium bunch Fresh coriander leaves (coarsely chopped)
1/2 medium bunch Fresh mint leaves (coarsely chopped)
3 tbsps Butter
Method:
Soak rice for half an hour in five to six cups of water. Drain and keep aside. Cut half the ginger into julienne and make a paste of the rest. Soak saffron in warm milk and keep aside. Marinate mutton in yogurt, salt, turmeric powder and one tablespoon each of ginger and garlic pastes. Marinate for about four hours in a refrigerator. Heat sufficient oil in a kadai and fry half of the sliced onions till brown and crisp. Drain and keep onto an absorbent paper. Cook rice in salted five cups of boiling water along with cloves, cinnamon, green and black cardamoms and peppercorns till rice is almost cooked. Strain and keep rice warm. Heat ghee in a thick-bottomed pan or pressure cooker. Add remaining sliced onions and green chillies. Cook, stirring continuously, till onions are light golden brown. Add remaining ginger paste and garlic paste and mix well. Add marinated mutton and cook on high heat for seven to eight minutes. Add coriander powder, cumin powder and red chilli powder. Mix thoroughly. Stir in three cups of water, bring it to a boil, reduce heat and cook covered till mutton is almost cooked. Add tomatoes, salt, half the garam masala powder and fresh coriander leaves. Cook for fifteen minutes on medium heat, stirring occasionally. In case you are cooking the mutton in a pressure cooker, add chopped tomatoes, salt, garam masala powder, two cups of water and chopped fresh coriander leaves after adding dry spices. Pressure cook till mutton is almost cooked. It normally takes two to three whistles to cook. Ensure that the cooked mutton does not have a thin gravy. If that is the case cook on high heat to reduce. Preheat oven to 180°C. Arrange half the quantity of cooked mutton in an ovenproof dish and spread half the quantity of cooked rice on top of the mutton. Sprinkle a little of the remaining garam masala powder, half each of ginger julienne, saffron dissolved in warm milk and mint leaves. Dot the rice with half the quantity of butter. Spread the remaining mutton on top of the rice, followed by cooked rice and repeat the earlier process with the remaining quantities of ginger julienne, saffron milk, garam masala powder, mint leaves and butter. Cover it with aluminium foil and cook in the preheated oven for fifteen to twenty minutes at 180°C. Garnish with fried sliced onions and serve with mixed vegetable raita as accompaniment.

FRIED CHILLI CHICKEN

Ingredients:
Serves 4
1 kg Chicken (skinned)
Salt to taste
4 tsps Lemon juice
1 small sized Onion (roughly chopped)
4 cloves Garlic (roughly chopped)
2 inch pieces Ginger (roughly chopped)
6 Green chilli (roughly chopped)
1 tbsp Vinegar
4 tsps Desi ghee
1/4 tsp Sugar
4 tsps Tomato puree
2 tbsps Fresh coriander leaves (chopped)
For paste
2 tbsps Coriander seeds
1 tsp Cumin seeds
2 Red chilli whole
1 inch stick Cinnamon (stick)
4 Cloves
4 Green cardamom

Method:

Clean the chicken thighs and remove the skin. Rub in salt and lemon juice. Cover and set aside for thirty minutes. Grind the onions, garlic, ginger and green chillies with vinegar in a blender until smooth. Pour the ground mixture over the chicken. Stir and mix thoroughly. Cover and leave to marinate for four to six hours in the fridge. Remove from fridge thirty minutes before cooking. Put the chicken and the extra marinade in a large pan over a medium heat. Simmer the chicken in its own juices for forty minutes, stirring occasionally. Remove the lid, add the spice paste and continue cooking till the liquid evaporates and thick gravy is formed. Stir frequently. Add ghee, salt, sugar and fry the chicken until well browned. Add tomato puree, chopped coriander leaves. Stir for two minutes. Serve hot.

CRAB CURRY

Ingredients:
8 baby crabs washed and cleaned 1 teaspoon(s) mustard seeds 4 green chillies finely chopped 1 large onion(s) chopped 2 teaspoon(s) ginger-garlic paste
8 curry leaves 2 tomato(es) chopped 1 teaspoon(s) red chilli powder ½ teaspoon(s) turmeric powder 1 teaspoon(s) tamarind paste 2 tablespoon(s) oil salt to taste finely chopped coriander leaves to garnish

Method:
Wash the crabs thoroughly and cut each into two pieces. Heat the oil in a pan and crackle the mustard seeds. Add the green chillies, curry leaves, onions and saute till the onions are transparent. Add the ginger-garlic paste and saute for about 3 minutes or till the onions are light brown. Add the chopped tomatoes, red chilli powder and turmeric powder. Stir well and fry till the oil separates. Add the baby crabs, tamarind paste and salt. Add a little water if required and mix well. Cover and cook on low heat for about 10 minutes. Garnish with finely chopped coriander leaves.

TIPS:
Big crabs can be used in this recipe. However, they need to be cooked in some water first. Also, their big claws have to be detached and cracked before cooking. Any souring agent can be used in place of tamarind paste.

EGG KABAB

Ingredients:
11 Egg
3 medium sized Potato (boiled & mashed)
2 medium sized Onions (finely chopped)
2 one inch pieces Ginger (finely chopped)
3 tbsps Fresh coriander leaves (chopped)
2-3 Green chilli (finely chopped)
1 tbsp Garlic
1/2 cup Fresh bread crumbs
1/4 tsp White pepper powder
1/4 tsp Kasoori methi (powder)
1/4 tsp Rock salt (kala namak)
1/4 tsp Green cardamom
Salt to taste
Oil to shallow fry
1/4 cup Mint chutney

Method:
Boil nine eggs. Cool, shell and grate. Break the remaining two eggs and mix with the grated eggs in a bowl. Add mashed potatoes, onions, ginger, coriander leaves, green chillies, garlic paste, breadcrumbs, white pepper powder, kasoori methi, rock salt, cardamom powder and salt. Combine well. Divide into sixteen equal portions. Flatten each ball into a three fourth inch thick kabab. Heat oil in shallow frying pan and shallow fry kababs till light brown. Drain onto an absorbent paper. Served hot with mint chutney.

Tips
This kebab can be cooked in a pre-heated oven to avoid excess oil consumption.

DAHI BHINDI

Ingredients:
400 gms Lady fingers (bhindi)
1½ cups Skimmed milk yogurt
1 inch piece Ginger
5-6 Black peppercorns
1 tbsp Gram flour (besan)
1½ tsps Oil
2 Red chilli whole
1 tsp Cumin seeds
3-4 Green chilli (slit)
1 tbsp Coriander powder
1/2 tsp Turmeric powder
Salt to taste

Method:
Select tender and small ladyfingers. Wash and wipe them dry with a clean and absorbent kitchen towel. Trim the stem and the tip. Grind ginger with peppercorns to a fine paste. Whisk skimmed milk yogurt. Dry roast gram flour (besan) in a non-stick pan on low heat, stirring continuously until it gives a roasted aroma. Keep aside to cool. Heat oil in a non-stick pan, add whole red chillies, cumin seeds and stir-fry briefly. Add green chillies, coriander powder, turmeric powder, roasted besan and stir well. Add trimmed ladyfingers, salt to taste and cook over medium heat, stirring frequently for five minutes. Stir in the ginger and peppercorn paste. Reduce heat and add the whisked yogurt, mix well and cook covered for eight to ten minutes, stirring occasionally or until ladyfingers are completely cooked. Serve hot.

Chilli Paneer

Ingredients:
Serves 4
300 gms Cottage cheese (paneer)
2 tbsp + to deep fry Oil
3 tbsp Corn flour
3-4 cloves Garlic (crushed)
1 medium sized Onion (thick slices)
2 medium sized Capsicum (green,seeded, thick strips)
6-8 Green chillies (sliced)
1 cup Stock (Vegetable)
Salt to taste
2 tbsp Soy Sauce
1/4 tsp MSG
Method:
Cut paneer into diamond shaped medium sized pieces. Heat sufficient oil in a wok, roll the paneer pieces in one tablespoon of corn flour and deep fry on medium heat until the edges start to turn brown. Drain and place an absorbent paper and set aside. Blend remaining cornstarch in half a cup of water. Heat two-tablespoon oil in a wok, add garlic and stir-fry briefly. Add onion, capsicums, green chillies and continue to stir-fry for a couple of minutes. Add fried paneer and stir in vegetable stock. Add salt, soy sauce, MSG and mix well. Add the blended corn flour and cook on high heat stirring and tossing until the sauce thickens to coat the paneer and the vegetables. Serve hot immediately.