Bendakaya pullagoora

Ingredients:

Bendakayalu/Okra -2 cups
Oil - 2 tbsp
Onions -1 chopped
Tomato -1 chopped
Green chillies - 3
Garlic - 4 cloves
 Tamarind - a small lemon size
Salt to taste
Turmeric powder - 1/4 tsp
Mustard seeds - 1 tsp
dry red chillies  -3
Curry leaves - few
Cumin seeds- 1 tsp 
Urad dal -1 tbsp
Water -3/4 cup

Method:

 1) Heat 1 tbsp oil in a pressure cooker and add Green chillies, Onions and fry well till onions become transparent
2) Add salt, Okra and fry well for 5 minutes
3) Add tomato and mix well and fry for another 5 minutes
4) Add tamarind and a 3/4 cup of water, mix well ,close the lid and wait for 2 whistles
5) Let the pressure out and open the lid and mash the okra mixture with pappu guthi and transfer the mixture to a bowl
6) In a small pan add 1 tbsp oil and once heated add mustard seeds, cumin seeds, urad dal, curry leaves and red chillies and fry well till urad dal become golden brown 
7) Pour the tadka on to okra mixture and mix well and serve hot with rice

Pandu mirchi pachadi

Ingredients:

Pandu mirapakayalu/ Ripen red chillies - 20 
Salt to taste
Cumin seeds -2 tbsp
Coriander seeds- 1 tbsp
Mustard seeds- 2 tbsp
Channa dal - 1 tbsp
Urad dal -1 tbsp
Tamarind - a small lemon size
Oils -2 tbsp
Curry leaves - few
Hing - a pinch 
 

Method:

1) Wash red chillies and dry them on a paper towel
2) Remove the stems of the red chillies
3) Make a slit on each red chilli so that they will not pop when frying
4) Heat 1 tbsp oil in a  pan and add red chillies and fry with lid covered
5) Toss them every 2 minutes and once they are tender add mustard seeds, cumin seeds ,coriander seeds and tamarind to the pan and mix them well and let them fry for another 3 minutes
6) Transfer the fried ingredients to the mixer and grind them coarsely
7) Transfer the mixture to a bowl and keep aside
8) In a pan heat 1 tbsp oil and add mustard seeds, cumin seeds, curry leaves, channa dal,urad dal and hing and fry well ad pour the mixture on top of the chilli mixture and mix well
9) Serve with rice

Quinoa Vegetable pulav

Ingredients:

Quinoa - 2 cups cooked
Vegetables - carrots, peas, corn -2 cups 

Onions - 1 chopped
Chopped green chillies - 3
ginger garlic paste -1 tsp 
Oil -2 tbsp 
Cloves - 3 
Elaichi/Cardamom - 3 
Cinnamon stick- 1 
Salt to taste
Turmeric powder - 1 tsp
Pulav masala -1 tbsp
Curry leaves - few
Bay leaves - 2

Method:

1) Wash quinoa thoroughly and  keep aside
2) In a bowl add 4 cups of water and bring it to boil and add salt
3) Add washed quinoa and cook it till all water gets evaporated and quinoa becomes soft 
4) Drain any excess water remaining and keep aside
5) Heat oil in a pan and add bay leaves, cinnamon stick, cloves and cardamom and fry well
6) Add chopped green chillies and onions to the pan and fry well till onions turn golden brown 
7) Add a little bit of salt and mix well add ginger garlic paste, turmeric powder and mix well
8) Add all vegetables to the pan add a little bit of water and cook the vegetables with lid covered
9) Once all the vegetables are cooked add pulav masala and mix well
10) Add quinoa to the pan and mix well and serve hot

Kakarakaya Pulusu

Ingredients:

Bitter gourd/ Kakarakayalu - 5 (scrap the outsides and cut them into 1 inch pieces)
Finely chopped Onions -1 
Finely chopped green chillies - 4
Curry leaves- few
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp 
Ginger garlic paste -1 tbsp 
Salt to taste 
Turmeric powder -1 tsp
Red chilli powder -1 tsp
Tamarind Juice -1 cup 
Jaggery -1 tbsp 
Oil -1 tbsp
Water -1/2 cup

Method:


1)  Heat oil in a pan and add curry leaves, mustard seeds, cumin seeds and fry well.
2) Add green chillies and chopped onions to the pan and fry till onions turn golden brown 
3) Add salt, turmeric powder and ginger garlic paste to the pan and fry well for another 2 minutes
4) Add chopped bitter gourd to the pan and fry well for 3 minutes
5) Add water to the pan , close the lid and let it cook with lid covered till bitter gourd becomes tender
6) Add tamarind juice , red chilli powder and jaggery to the pan mix well and cover the lid and cook it for another 5 minutes
7) Transfer to a bowl and serve hot with rice

TIP:
If you want to avoid bitterness of bitter gourd, boil water with salt and cook bitter gourd pieces separately and drain the water, this will reduce the bitterness

 

Methi Chicken

Ingredients:

chicken boneless - 1 kg (chopped into 1 inch cubes)
Onions - 1 big one chopped
Methi leaves -1 cup (wash well to remove mud if you are using fresh methi leaves)
Ginger garlic paste -1 tbsp 
Chopped green chillies - 3
Red chilli powder - 1 tbsp
Oil - 3 tbsp 
Salt to taste 
Turmeric powder - 1 tsp
Kala jeera - 1 tbsp 
Cardamom - 4 
Cloves - 4 
Cinnamon stick - 2
Javitri -2 
Star anise - 3

Method:

1) Heat oil in a round bottomed pan and add cinnamon stick, cloves, cardamom, javitri, star anise and fry well
2) Add finely chopped onions and fry till golden brown and add Kala jeera and mix well
3) Add salt , turmeric powder and ginger garlic paste and fry well
4) Add chicken pieces to the pan and mix well and cook till the chicken is tender with lid covered
5) Add methi leaves, red chilli powder and mix well and cook for another 5 minutes till oil oozes from the sides of the pan
6) Take it to a bowl and serve hot with rice or roti

Chick pea Hummus

Ingredients:

Chick peas - 1 cup (cooked)
Sesame seeds powder -1 tsp 
Red chillies - 2
Salt to taste
Olive oil -1 tbsp 
Lemon juice - 1 tbsp 
Garlic cloves - 3 
Cumin powder -  1 tsp
Pepper powder -1 tsp

Method:

1) In a mixi jar place all above ingredients except Olive oil and grind it to find paste 
2) Transfer the mixture to a bowl and drizzle olive oil on top of it and mix well
3) Serve with vegetables like carrots, celery or pitas
4) This is a quick to make and healthy snack.

Rava kesari

 

Ingredients:

Rava/Sooji/Semolina - 1/2 cup
Sugar -3/4 cup
Water - 1 to 1 1/2 cups
Ghee - 1/4 cup
Cashew nuts -10
Kesari color- 1/4 tsp
Elaichi powder -1/4 tsp

Method:

1) Heat a pan with  ghee and fry cashews till they are golden brown and keep aside

2) In same pan on medium flame,fry rava with constant stirring until a nice aroma comes till rava turns golden brown 

3) Transfer the mixture to a plate and set aside to cool

4) Add the water to the pan and bring to boil. Turn the heat to medium once water comes to boil and add kesari color and elaichi powder

5) Add the fried rava little by little to the boiling water and keep stirring continuously so that no lumps are formed

6) Turn the flame to low and cook cook covered for 3 minutes or until the rava gets cooked well

7) Add the sugar and keep the flame in medium and stir well8) Stir on medium flame for 4-5 minutes or still the kesari forms as a whole mass(doesn't stick to the pan at all)

9) Grease a plate with ghee and spread the kesari in it and after cooling down,draw as diamonds with a knife

10) Garnish with cashews and serve.

Egg Masala Curry

Ingredients:

Boiled eggs - 8 (scar them with knife on 3 sides as shown in pic)
Cloves - 4
Cinnamon -1 stick 
Elaichi -4 
Star anise - 2
Finely chopped Onions -1 
Mustard seeds -1 tsp
Ginger garlic paste -1 tbsp
Tomatoes - 4, blanched,peeled and pureed
Turmeric powder -1 tsp
Red chilli powder - 1 tbsp
Coriander powder -2 tbsp
Garam masala powder - 1 tbsp
Slat to taste
Oil - 3 tbsp
Coriander leaves - chopped for garnish 
Water -1 cup

Paste Ingredients:

Curry leaves - 6
Dry roasted cumin seeds - 1 tbsp
Green chillies -2
Fresh coconut - 3 tbsp
Khus Khus(gasagasalu) - soak in tbsp water for 15 min - 1 tbsp
Cashew nuts - 6

Method:

1) Heat 1 tbsp oil in a heavy bottomed vessel, add the boiled eggs and saute of low to medium flame for 2-3 minutes. Add a pinch of turmeric powder and combine. Remove and keep aside.
2) In the same pan, add the remaining oil and add the cloves, cinnamon, elaichi and star anise and mustard seeds and saute for a few secs till the mustard splutters. 
3) Add chopped onions and saute till onions turn transparent. 
4) Add ginger garlic paste and saute for 4 minutes.
5)  Add chilli powder, coriander powder and salt and combine. Add the tomato puree and cook for 3-4 minutes
6) Add the ground paste and cook for 8-10 minutes. 
7) Add a cup of water and bring to boil.
8) Add the boiled eggs and let it cook in this masala for 7-8 minutes on medium flame.
9) Reduce flame and cook till you get the desired curry consistency.
10) Add garam masala powder and combine. Garnish with coriander leaves. 
11) Turn off heat and serve hot with chapati or white rice.

Blueberry Icepops

Ingredients:

Frozen Blueberries - 3 cups
Honey -1/4 cup
Water -1/2 cup
Fresh lime Juice - 1/3 cup
Ice pop molds

Method:

1) Simmer blueberries, honey and water in a sauce pan stirring occasionally till blueberries burst and collapse for 5 minutes.Let it cool.
2) Puree with lime juice in a blender until smooth. Adjust Honey to taste.
3) Pour into molds and freeze until completely hardened, at least for 3 hours.
4) Remove from molds and enjoy. Can be stored in freezer for a week.

Note: You can substitute Honey with 3/4 cup sugar too.

Potlakaya Paala koora

Ingredients:

Potlakayalu/Snake gourd - 2
Curry leaves - few
Mustard seeds- 1/4 tsp
Cumin seeds - 1/4 tsp
Green chillies - 5
Finely chopped Onions -1
Chopped Tomato -1
Peanut powder - 3 tbsp
Sesame  seed powder - 2 tbsp
Warm Milk -1 cup 
Salt to taste
Water -1/2 cup
Ginger garlic paste -1/2tbsp
Turmeric powder - 1/4 tsp
Oil - 2 tbsp

Method:

1) Remove seeds from snake gourd and cut them into pieces and keep aside.
2) Heat oil in a pan and add curry leaves, mustard seeds,cumin seeds,green chillies and Onions and fry well till till Onions are transparent.
3) Add salt,ginger garlic paste,turmeric powder and fry for another minute.
4) Add chopped snake gourd and fry it for 5 minutes.
5) Add milk and mix well,close the lid and cook it for another 10 minutes(snake gourd takes time to cook).
6) Add tomato close the lid and cook it for anther 5 minutes.You can add half cup water at this time.
7) Add peanut and sesame powder and mix well.
8) Transfer the curry to a bowl and serve hot with roti, chapati or rice.

Whole wheat Banana Bread

 

Ingredients:

Whole wheat flour - 2 1/4 cup
Baking soda - 3/4 tsp
Salt - 1/4 tsp
Ripe Bananas - 3
Plain Yogurt -1/4 cup
Honey -1/4 cup
Eggs - 2
Vanilla Essence - 1 tsp
Coconut oil - 1/3 cup (I preferred coconut oil you can use any oil)

Method:

1) Preheat oven to 350 degrees F and grease pan.
2) Whisk together the flour, baking soda, and salt.
3) In a separate bowl mix mashed bananas with yogurt, honey, eggs, oil, and vanilla.
4) Fold the banana mixture into the flour mixture until blended. Do not overmix.
5) Pour batter into prepared pan.
6) Bake large loaf for  50 minutes or until it comes clean with a toothpick