Bell Pepper - Tomato Soup

Ingredients:

Finely Diced Bell Pepper - 1cup
Finely diced Tomatoes-1cup
Finely Diced Cucumber (Keera)- 1cup
Finely diced onion - 1cup
Garlic-2 cloves
Chopped Coriander-1Tbsp
Vegetable broth-4cups
Tomato Puree- 1cup
Lime Juice-1tsp
Olive oil or Butter- 1tsp
Black pepper powder-1/2tsp
Salt-1/2 tsp or as per taste

Method:

Heat oil or butter in a pot add garlic and onions, saute until onions are clear. Add bell pepper, cucumber, tomatoes and tomato puree mix well and add vegetable broth. Cover the pot reduce the heat to medium low cook for 15-20 minutes. Add salt and pepper powder, garnish with chopped coriander leaves and serve hot.

Cauliflower, Coriander Soup

Ingredients:

Cauliflower florets- 2cups
Finely chopped onion- 1/2 cup
Vegetable Broth- 4cups
Chopped Coriander leaves- 2Tbsp
Butter-1tsp
Bay leaves-2
Skim milk- 1/2 cup
Black pepper powder-1/2tsp
Salt-3/4 tsp or as per taste


Method:

Heat butter in a pan, add bay leaves, finely chopped onions and saute until onions are clear. Add cauliflower florets and 1 1/2 Tbsp coriander leaves, saute for 5 minutes. Add vegetable broth, reduce the heat to low, and cook for 15-20 minutes. Let it cool down to room temperature, remove the bay leaves place in blender, and grind into a smooth gravy. Place this in a pot again and add milk and mix very well, and cook for 8-10 minutes more. At the end add salt and pepper powder, garnish with chopped coriander and serve hot.

Note: One can substitute milk with low fat coconut milk also.

Protein Rich Masala Kichidi

Ingredients:

White or Brown Basmathi Rice - 2cups
Toor dal-1/2 cup
Soaked and sprouted whole moong or Moongdal- 1/2 cup
Soaked and sprouted black chana- 1/4 cup
Firm Tofu- 1cup (Dice into small pieces)
Finely chopped onion- 1/2 cup
Slivered almonds-few (Toasted)
cinnamon-1piece
Cloves-3
cardamom-1
Bay Leaves-2
Oil- 3tsp (Can be used more oil if anybody wants)
Salt-1 tsp or as per taste
Chopped coriander leaves- 2Tbsp

For Masala:

Large onion-1
Green chillies-2
Anise seeds -1tsp
Poppy seeds-1tsp
Small cinnamon piece-1
Cloves-2
Ginger -small piece
Garlic- 2 cloves
Cardamom-1

Note: Grind all above masala ingredients into a paste and set aside.
Stir fry tofu pieces in 1 tsp oil and set aside.

Method:

Pressure cook all the dals together and set aside. Heat 1 tsp oil in a pot, fry whole masala ingredients (Cinnamon, cardamom, cloves and bay leaves), add chopped onion and saute until clear. Add rice and fry for few minutes and add water and half the salt, cook until rice is done.

Heat 1 tsp of oil in another pan, place the ground masala paste, fry until nice aroma comes or till raw onion smell is gone. Add 1 cup of water and remaining salt, while cooking, mix cooked dal and cook until becomes like a thick gravy. Add the cooked rice mix very well, cook in low heat for 5 minutes. At the end add the sauteed tofu pieces, mix well and garnish with chopped coriander and toasted almonds, serve hot.

Dal (Pappu) Payasam

Ingredients:

Moong dal (Pesara Pappu) - 1/2 cup
Chana dal - 1/2 cup
Rice - 1/2 cup
Fresh grated coconut - 1/4 cup
Sugar - 2 - 2 1/2 cups
Milk - 1/2 gallon
Cashews - 12-15
Raisins- 2Tbsp
Cardamom powder - 1/4 tsp
Ghee- 3 -4 Tbsp
Water- 1 1/2 cup

Method:

Fry cashews, chana dal and moong dall in a little ghee, one at a time and set aside. Boil water in a pot add chana dall and rice, cook for 10 minutes or half done. Add moong dall and cook for some more time and add milk, and reduce the heatand cook until rice and dalls are cooked well. Add sugar and mix well and cook in a low heat for 3-5 minutes more. At the end add remaining ghee, coconut, cardamom powder, cashews and raisins, mix well and serve hot as a dessert.

Alasanda kayala (Long beans) Curry

Ingredients:

Cut Long Beans - 2 cups
Diced Tomato - 1/2 cup
Chopped onions-1/2 cup
Chopped green chillies - 1tsp
Ginger garlic paste - 1 1/2 tsp
Turmeric-1/4 tsp
Chilli powder- 1/4-1/2 tsp ( to taste)
Coriander powder-1tsp
Salt- as per taste
Turmeric - 1/4 tsp
Curry leaves- few
Chopped Coriander leaves - 1 Tbsp
Oil- 1Tbsp
Mustard seeds-1tsp
Jeera (Cumin seeds) - 1/2 tsp


Method:

Heat oil in a pan, fry mustard seeds, jeera until they splatter, add curry leaves, green chillies, onions, ginger garlic paste, corianer powder and turmeric and fry until onions turn light brown color. Add cut long beans and mix well, cover with lid and reduce the heat, cook for 10-12 minutes or until bean are almost cooked. Add diced tomatoes, salt and chilli powder, cook until beans are soft. Add chopped coriander before end. serve hot curry with Rice or Roti.

Chinese Style Vegetable Fried Rice

Ingredients:

Cooked Rice (Cold) - 4 cups
Chopped onions- 1/2cup
Chopped Green onions- 2-3 Tbsp.
Chopped vegetable mixture(Carrots, green and red peppers, celery, beans, peas)- 1 cup total
Egg beaten -1 (Optional)
Crushed Garlic- 1 1/2 tsp
Dry red Chillies-4
Red chilli paste- 1tsp
Soy Sauce -2Tbsp
Black pepper powder-1/4 tsp
Salt-1/2 tsp or to taste
Oil -1 1/2 Tbsp
Cashews- 10 for garnishing.
Chopped coriander Leaves- 1Tbsp

Method:

Scramble beaten egg and set aside. Fry Cashews and set aside.
Heat Oil in a wok or in a deep pan, fry red chillies, add onions and green onions, saute for a minute and add garlic and vegetables stir fry for 2-3 minutes(Vegetables should not become soft). Add soy sauce and chilli paste, mix well and add cold cooked rice and toss everything together. Add scrambled egg and black pepper powder mix everything very well and toss frequently until the Rice is heated through.
Garnish with chopped coriander leaves and cashews and serve hot.

Semya Kesari

Ingredients:

Semya or Vermicelli - 1cup
Sugar - 1cup
Cashews-12
Raisins- 2Tbsp
Cardamom powder-1/4 tsp
Cooking camphor -1 pinch(optional)
Saffron- 1 pinch
Ghee - 1/4 cup
Water-1cup
Yellow food color-4 drops
Red food color-2 drops

Method:

Fry semya, cashews, raisins in a pan separately, one at a time in half the amount of ghee and set aside. Boil 1 cup of water in a pan add red and yellow food colors, semya and sugar, mix well and cook until semya is soft and mixture is almost dry( If it is too dry before semya becomes soft, sprincle little water and cook). At the end add fried cashews, saffron, cardamom powder, cooking camphor and remaining ghee, mix everything very well and serve as a dessert.

Sojjappalu

Ingredients:

For Stuffing:

Sooji or Cream of wheat -1cup
Sugar- - 1cup
Powdered Cardamom - 1/4 tsp
Water or Milk - 2cups
Ghee or Clarified Butter - 1/4 cup
Oil for deep frying- (optional)- Can be pan fried with less oil.

To cover sojjappalu Make dough with allpurpose flour.

Preparation of dough:

Take 1-11/2 cup of all purpose flour and pinch of salt and warer make a soft dough and add 1 1/2 Tbsp of cooking oil and set aside.

Preparation of Halwa:

Fry sooji in a pan w/2tsp of Ghee and set aside.
Boil the water or milk, add the sooji, mix without any lumps. Cook for 2 minutes and add sugar slowly while mixing without getting lumps. cook together until becomes like halwa at the end add remaining ghee and cardamom powder mix well and set aside and let it cool to make sojjappalu.

Preparation of sojjappalu:

Take sooji Halwa and make small lime size balls and set aside.
Take the prepared dough make small balls also.
Take one dough ball at a time place in a hand make a dent and place the halwa ball in that, gently cover the halwa ball with dough. Keep waxpaper or plastic wrap on smooth surface, place the dough covered halwa ball and gently press with fingers like size of puri and shape. if needed dip fingers in oil to spread little easily. Do all the balls in same manner. To avoid drying the prepared ones cover with damp towel or wet paper napkin. When all of them are ready, you can prepare 2 ways.

Option #1- Deep fry

Heat oil in a pan deep fry each one, and serve hot.

Option # 2- Pan fry

Pace shallow pan on stove and spread little oil , when it's gets hot, place sojjappa one at a time pan fry like paratas while using little oil or ghee and serve hot.

Carrot Halwa

Ingredients:

Finely grated Carrots-3cups
Milk Koa (Kova) -3Tbsp
Sugar-1cup
Slivered Almonds-1/8cup
Cashews-1/8cup
Raisins-1/8cup
Cardamom powder-1/2tsp
Ghee(Clarified butter)-3-4Tbsp
Whole Milk or Half and Half-1/2cup

Method:

Heat 1tsp of ghee in a small pan, add cashews, almonds, raisins and fry until they tun golden brown and set aside. Heat ghee in another medium size pan, add grated carrots and fry while stirring until nice aroma comes on medium heat. Add milk and cook for 5-7 minutes, and add sugar and koa cook until it thickens on medium heat while stirring. At the end add cardamom powder and mix well and garnish with nuts and raisins.

Raw Roti Pulusu (Dal Dokli)

Ingredients:

Cooked toor dal- 1cup
Wheat flour-1/3 cup
Diced garlic-2Tbsp
Curry leaves-few
Chopped coriander (Cilantro)-1Tbsp
Chilli powder-1/4 tsp or as per taste
Turmeric-1/4 tsp
Red dry pepper pieces-few
Mustard seeds-1/2tsp
Cumin seeds-1/2tsp
Coriander powder-1/2 tsp
Ghee-1-2Tbsp
Salt-1tsp or as per taste
Water-3 1/2 cups + for making dough

Method:

Place wheat flour in a bowl, add water and knead it as a dough for roti and set aside for 15 -20 minute. Later prepare 1 or 2 rotis with the dough and cut into small diamond shape pieces, with a knife. Boil water in a pot, add little ghee, and roti pieces, cook for 4-5 minutes. Add cooked and mashed toor dal, turmeric, salt, Coriander powder and chilli powder and mix well and cook for 2-3 minutes. Heat ghee in a small seasoning pan, add mustard seeds, cumin seeds, dry chilli pieces, when they splatter add curry leaves and diced garlic, and fry until garlic turns light brown and add to the raw roti pulusu. Garnish with cilantro (Coriander leaves ), and serve hot with Rice or Roti.

Whole Mung Beans W/ coconut Halwa

Ingredients:

Soaked and Boiled whole Mung beans-1cup
Fresh coconut (Grated) - 1cup
Jaggery or Brown sugar -1 1/2 cup
Cardamom powder-1/2 tsp
Cashews - 1/4 cup
Raisins-1/4cup
Ghee-3-4 Tbsp
Water-1/2cup


Method:

Heat 1Tbsp of ghee in a pan, add cashews, raisins and fry little, and set aside. In the same pan place 1/2 cup water, and jaggery or brown sugar, boil until becomes a one string syrup. Add boiled whole mung beans and cook for 3-4 minutes or until syrup becomes thick and water almost evaporates while stirring. Add coconut and ghee, mix well and cook until almost dry and add cashew nuts, raisins and cardamom powder, at the end. Serve hot as dessert.

Cauliflower, Paneer Masala Curry

Ingredients:


Cauliflower florets - 1bunch
Diced tomatoes-1/2cup
Diced potatoe s-1/2cup
Fried paneer cubes-1cup
SlicedGreen chillies- 2-3
Garam masala powder-1Tsp
Coriander powder-1tsp
Ginger garlic paste-1Tbsp
Chopped cilantro(coriander leaves) - 2Tbsp
Cumin seeds-1tsp
Oil-2-3 Tbsp
Salt-1tsp or as per taste


Method:

Heat oil in a pan add cumin seeds, and add onions, ginger garlic paste, green chillies and saute for few minutes, add potatoes, coriander powder, fry for 3-4 minutes or until they turn light brown. Add turmeric , cauliflower, tomatoes and salt, saute for 2-3 minutes,cover and cook for 2-3 minutes, and add garam masala powder and fried paneer pieces, mix well and saute for a minute or two and add chopped cilantro at the end. Serve hot with Rice or Roti.

Sambar

Ingredients:

For Sambar Masala:

Chana Dal-1Tbsp
Urad Dal-1 1/2 tsp
Fenugreek (Methi) seeds - 1tsp
Dry red chillies-3
Black whole peppers-6-7
Coriander seeds-1Tbsp
Rice-1/2tsp
Hing (Asafoetida)-1pinch(Optional)
Fresh or Dry grated coconut-2Tbsp

Method:
Dry roast or add 1/2 tsp of oil and roast all above ingredients, grind it to a powder or add water and grind it to a paste and set aside.

For Sambar:


Cooked toor dal - 1-1 1/2 cup
Diced (Medium size) onions-1cup
Diced carrots-1/2cup
Diced Sora kaya(Lauki)-1/2 cup
Cut Beans-1/2cup
Diced Tomatoes-1/2cup
Frozen or Fresh Munakkaya( Drumstick) pieces-6-7
Sliced green chillies-2
Tamarind pulp-3-4Tbsp
Chopped Cilantro (Fresh coriander leaves)-2Tbsp
Sugar or Jaggery-1 1/2 tsp(Optional)
Turmeric-1/2tsp
Salt-1tsp or as per taste
Water-4-5cups(Depend on preferred consistency)

For Seasoning:

Dry red chillies-few pieces
Chana dal-1/2tsp
Urad dal-1/2tsp
Mustard seeds-1tsp
Hing( Asafoetida)-2pinches or sliced garlic-1Tbsp
Oil-1Tbsp
Curry leaves-few

Method:

Heat oil in a pan, and add dry chillies, chana dal, urad dal, and mustard seeds, when they splatter, add hing or garlic pieces and curry leaves, add diced onions, turmeric, green chillies and fry little and add remaining vegetables and saute for 2-3 minutes. Add water and cook for 5-6 minutes or until vegetables are cooked and add toor dal, salt and tamarind pulp, cook for 2-3 minutes and add ground sambar masala paste and sugar or jaggery, mix everything well and taste the salt and sourness, if needed adjust to your taste. Add water also if needed to get the right consistency. Boil the sambar for 6-8 minutes more, and add chopped cilantro at the end. Serve hot sambar with Rice, Idli or Dosa.

Arun Jyothi's Egg Pulusu

Ingredients:

Boiled Eggs - 6
Finely Diced Onions-2cups
Minced Garlic-1Tbsp
Dry red pepper pieces-few
Fenugreek (Methi) seeds-1tsp
Mustard seeds-1 1/2tspbsp
Cumin seeds-1tsp
Coriander powder-1Tbsp
Tamarind pulp-4 Tbsp
Chilli Powder-1tsp
Turmeric-1/2tsp
Sugar-1tsp
Salt-1 tsp or as per taste
Curry leaves-few
Oil-2Tbsp
Water-3 - 4cups

Method:


Heat oil in a pot, add methi (Fenugreek) seeds, mustard seeds, dry chilli piece and cumin seeds, when they splatter add curry leaves and garlic and fry little and add chopped onions and fry until onions are soft and clear. Add coriander powder, turmeric and chilli power, fry for few seconds and add tamarind pulp, salt, water and eggs. Make a small cuts around the boiled eggs before adding. Add sugar and cook in a medium heat for 15-20 minutes. Serve hot with rice or roti.

Note: Cover the onions and microwave for 7-8 minutes, to make it little quick.

Potlakaya (Snake gourd) with Sambar Masala

Ingredients:

Diced Potla kaya (Snake gourd)-3cups
Diced onions-1cup
Freshly grated coconut-1/2cup
Turmeric-1/4tsp
Sambar powder-1 1/2Tbsp
Curry leaves-few
Chana dal-2tsp
Urad dal -1tsp
Mustard seeds-1tsp
Dry red pepper pieces-3-4
Oil-2Tbsp
Salt-1tsp or as per taste

Method:

Heat oil in a pan add chana dal, urad dal, red peppers and mustard seeds when they splatter add curry leaves and diced onions saute until onions are clear. Add diced potla kaya and turmeric fry little and reduce the heat and cover and cook until vegetble is soft. If needed add little water. Ones vegetable is done add coconut and sambar powder and cook for 2-3 minutes more. Serve hot with Rice or Roti.

Cracked Wheat Upma

Ingredients:

Cracked wheat- 1cup
Diced Onions- 1/2cup
Diced carrots-1/4cup
Diced potatoes-1/4cup
Diced tomatoes-12cup
Curry leaves-few
Chopped green chillies-1tsp
Chopped ginger-1tsp
Chana dal-1Tbsp
Urad dal-1 1/2tsp
Mustard seeds-1 1/2tsp
Dry red pepper pieces-3-4
Cashew nuts-12
Oil-2Tbsp
Salt-1tsp or as per taste
Water-2cups

Method:

Heat oil in a pan, add chana dal, red pepper pieces, urad dal and mustard seeds, when they splatter add cashew nuts and fry little, and add curry leaves, green chillies, ginger, and saute for few seconds and add chopped onions, and fry for 2-3 minutes and add potato and carrot pieces and everything together and cover the dish and simmer for 4-5 minutes on low heat. Add diced tomatoes and saute for a minute and add water and salt and cook until liquid comes to boil. Add slowly cracked wheat while mixing decrease the heat and cover the pan and cook for 8-10 minutes or until all the water evaporates, and wheat become soft. Serve hot upma with chutney powder or any spicy chutney.

Arati Kaya (Plantain) Vadalu

Ingredients:


Large Plantains -2
Finely Chopped Onions-1cup
Grated ginger-1Tbsp
Roasted Peanut Crushed powder-1/4cup
Baking soda-1/4 tsp
Rice flour-1/2cup
Minced green chillies-1 1/2tsp
Amchur-1/2tsp
Cumin seeds-1tsp
Cumin powder-1/2tsp
Garam masala powder-1/2tsp
Chopped coriander leaves-2Tbsp
Yogurt-2cups
Salt-1tsp or as per taste
Oil - for deep frying

Method:

Boil the water in a pot, add the plantains cook for 10 minutes. Peel off the skin and grate the cooked plantain into a bowl. Add chopped onions, ginger, green chillies, cumin seeds, cumin powder, amchur, cilantro, garam masala powder, peanut powder, salt and rice flour. Mix everything together with yogurt and baking soda, consistency should be like a vada dough.If needed add little water. Heat oil in a frying pan for deep frying. Make patties like the vadas, place them in hot oil and deep fry them until they are golden brown. Serve them hot with some chutney, or with ketchup.

Vegetable Pulao

Ingredients:

Basmati Rice-4cups
Chopped Onions-1cup
Diced potatoes-1/2cup
Diced carrots-1/2cup
Cut Beans-1/2cup
Frozen Peas-1/2cup
Garam Masala powder-1tsp
Ginger garlic paste-2tsp
Cloves-5
Cumin seeds-1tsp
Small cinnamon pieces-2-3
Bay leaves-2
Cashews-12-15
Cardamom seeds-few
Oil-3Tbsp
Ghee(Clarified butter) - 1Tbsp
Salt - 1 1/2tsp or as per taste
Chopped Coriander leaves(Cilantro)- 2-3Tbsp
Chopped Mint-1Tbsp

Method:

Heat oil and ghee in a pan, add cinnamon, cloves, bay leaves, cumin seeds, cardamom seeds and cashews, fry little and add onions, fry until clear. Add ginger garlic paste, mint, half of the cilantro and fry for 2 minutes and add peas, potatoes, carrots, beans and saute for 5 minutes and add rice, fry for 2 minutes. Add 8 cups of water, salt and garam masala powder,and mix everything well,taste the salt, if needed add little more at this time, let it boil and cover the dish cook on medium low heat until done. Or you can transfer, whole thing into a Rice cooker and cook until done. Garnish with cilantro, serve hot with Raitha.

Challa Pindi (Rice flour upma)

Ingredients:

Rice flour- 2cups
Yogurt-1cup
chopped green chillies-2tsp
Cumin seeds-1/2tsp
chana dal-1Tbsp
Urad dal-2tsp
Mustard seeds-2tsp
Grated ginger-1 1/2 tsp
Chopped coriander leaves-1Tbsp
Curry leaves-few
Oil-3-4Tbsp
Salt-1tsp
Water-as needed (Start with 1/2 cup)

Method:

Mix rice flour, yogurt, water and salt in a bowl, and set aside for 15-20 minutes. The dough consistency should be like idli dough. After 15-20 minutes heat oil in a pan, add chana dal, urad dal, mustard seeds, cumin seeds, when they splatter, add curry leaves, green chillies, ginger and coriander leaves, fry little and add the rice flour dough slowly while stirring, and reduce the heat and cook for 6-7 minutes or until done. Dough should cook well and should get dry like upma consistency. Serve hot as it is or with some chutney.

Eggplant (Vankaya) Curry

Ingredients:

Diced eggplants - 4cups
Diced onions-2cups
Mustard seeds-1tsp
Cumin seeds-1/2tsp
Chopped green chillies-1tsp
Dry red chilli-1
Curry leaves-few
Turmeric-1/4tsp
Roasted coriander powder-1tsp
Roasted cumin powder-1tsp
Red pepper powder-1/2tsp
Oil-2Tbsp

Method:


Heat oil in a pan, add mustard seeds, dry red pepper, cumin seeds, when they splatter, add curry leaves, green chillies, and onions, saute for 2-3 minutes, until onions are clear. Add diced eggplants, salt and turmeric and saute for 4-5 min. or until eggplant is done, sprinkle cumin powder, coriander powder and red pepper powder. saute everything together and cook or 2-3 more minutes. Serve hot with rice.

Crunchy Semya (Vermicelli) Dosa

Ingredients:

Fine semya(Vermicelli)-1cup
Cream of Rice-1/2cup
Yogurt-1/2cup
water-3/4cup
Wheat flour-3Tbsp
Cumin seeds-1/2tsp
Finely chopped green chillies-1tsp
Finely grated ginger-1/2tsp
Lime juice-1tsp
Chopped coriander leaves-1Tbsp
Chopped curry leaves.-few
Salt-3/4tsp or as per taste
Oil-1/2-1tsp for ea.dosa

Method:

Mix semya, wheat flour, cream of rice, salt, cumin seeds, green chillies, ginger, coriander leaves, yogurt, lime juice,curry leaves and water in a bowl. Consistency should be like dosa dough. If needed add little water. If it is too dilute, add little wheat flour, to make right consistency. For the crunchy dosas start making them immediately.Heat flat pan (Dosa Pan) Spread 1/4 tsp oil for first dosa to avoid, dosa sticking to the pan. Take one large spoon of dough, and place on the heated pan spread like a thin circle. Add 1/4- 1/2 tsp of oil around the circle, and roast it until bottom of the dosa turns brown, and turn other side, and add 1/4-1/2 tsp of oil roast until it's ready. Make all the dosa's in a same manner. Serve hot dosa with coconut or ginger chutney.

Vegetable Spring Rolls

Ingredients:

For stuffing:

Finely diced & sauteed Firm Tofu - 1cup
Rice noodles (Cooked)-1cup
Shredded carrots-1/2 cup
Shredded cabbage-1/2 cup
Mung bean sprouts-1/2 cup
Red chilli sauce(Thai) -2tsp or as per taste
Finely chopped coriander leaves-2Tbsp
Grated ginger-1Tbsp
Light soya sauce-1Tbsp
Asian Sesame oil-1Tbsp
Toasted sesame seeds-2Tbsp
Salt-3/4tsp or as per taste

Frozen Spring roll wrappers-1pkt (Thawed)
Oil- for deep frying

For flour paste:
All purpose flour-2Tsp
Water-1/4 cup

Method:

Mix tofu, rice noodles, cabbage, carrots, green onions, coriander leaves, sprouts, sesame seeds, soya sauce, chilli sauce, ginger, sesame oil and mix all together, taste it and add salt or heat if needed and set aside. Take thawed spring roll wrappers, if they are big, cut them into half, otherwise use whole one, and place the 1-1 1/2 Tbsp of stuffing in one corner, in lengthwise and roll it for 2 rounds and fold the edges, and roll the wrap all the way up to end and, use the flour paste and attach the final layer to the wrap. Use all the stuffing and wrappers in the same manner, make rolls and set aside. Heat oil in a pan deep fry these rolls few at a time until they turn golden brown. Serve hot with below dipping sauce, or peanut sauce.

Dipping sauce:

Low sodium soya sauce-1 cup
Asian sesame oil-1Tbsp
Minced garlic-1Tbsp
Finley chopped chives-1Tbsp

Mix altogether in a bowl and serve with hot spring rolls.

Note: If you want to avoid deep frying, you can use round rice wrappers, instead of spring roll wrappers. Dip each wrapper in a warm water, so they become soft. Stuffing and rolling is same as above, except these rolls you can eat them as it is with dipping sauces.

Spicy Buttermilk

Ingredients:

Butter milk-1qt
Water-1qt
Lemon or Lime juice-2-3tsp
Salt-1 1/2tsp
Ginger paste-1tsp
Roasted coriander and cumin powder-3pinches
Red chilli powder-2pinches
Chopped coriander leaves-2Tbsp
chopped green chillies-1/2tsp

For Seasoning:

Mustard seeds-1/2tsp
Cumin seeds-1/2tsp
Asafoetida (Hing) -1pinch
Curry leaves -few
Oil-1tsp

Method:

Mix buttermilk, water, lime or lemon juice, salt, ginger paste, coriander and cumin powder, red chilli powder and green chillies altogether in a bowl. Heat oil in a small pan add mustard seeds, cumin seeds, when they splatter add asafoetida and curry leaves, mix in the buttermilk and chill and serve as a refreshment.

Broccoli Curry

Ingredients:


Broccoli florets - 1 bunch
Diced onions-1cup
Cashews-12
Minced garlic-1tsp
Cumin seeds-1/2tsp
Dry red peppers-2
Urad dal-1tsp
Mustard seeds-1tsp
Curry leaves-few
Salt-1/2 tsp or as per taste
Oil-1Tbsp

For Curry powder :

Chana dal-1Tbsp
Coriander seeds-1Tbsp
Cumin seeds-1/2tsp
Dry coconut-1Tbsp
Poppy seeds-1tsp

Method:

Dry roast all the ingredients for the curry powder, grind into a powder and set aside. Cut broccoli into small florets cook in microwave for 5 minutes or steam cook for 7-8 minutes. Heat oil in a pan add dry chillies, urad dal, mustard seeds, and cumin seeds, when they splatter, add minced garlic and curry leaves, add diced onions and fry until onions turn light brown. Add cooked broccoli, salt and saute for 3-4 minutes and sprinkle the curry powder saute everything together for 1-2 minutes, serve hot with rice.

Craig Smith's Stuffed Mushrooms

Ingredients:

Large white mushrooms (Cleaned and stemmed- Save the soft part of the stems) -1/2 lb
Bread crumbs with Italian seasoning-1/4cup
Shredded cheddar cheese-1/2cup
Mayonnaise-1/4 cup
Mustard-1/2tsp

Method:

Finely chop the mushroom stems, add mayonnaise, mustard, bread crumbs, and cheese combine altogether very well, fill above mixture in each mushroom, broil in toaster oven at 375-400C for 4 minutes or until cheese looks bubbly. Serve hot as appetizer.

Vullipaya (Onions) Pachhi Pulusu-Various Recipes

Ingredients:

Finely diced onions-1cup
Tamarind pulp-2-3Tbsp or as per taste
Roasted sesame seed powder-2tsp
Roasted coriander powder-2tsp
Cumin powder-1tsp
Roasted fenugreek (Methi) seed powder-1tsp
Grted coconut-2tsp
Roasted poppy seed powder-2tsp
Garam masala-1/2tsp
Brown sugar-2tsp
Turmeric-1/4tsp
Chopped coriander-1Tbsp
Curry leaves-few
Mustard seeds-1tsp
Urad dal-1tsp
Chana dal-1tsp
Chopped dry red chillies-1tsp
Crushed garlic-1tsp
Salt-1tsp or as per taste
Oil-1Tbsp
Water -1 cup or as needed the consistency of thin sauce

Method:

Mix coriander, sesame, cumin, garam masala, coconut, poppy seed, methi powders together in a bowl and add tamarind pulp, brown sugar, water, chopped onions, turmeric and salt, with consistency of thin sauce. Heat oil in a pot add dry chillies chana dal, urad dal, and mustard seeds, when they splatter add,chopped green chillies, crushed garlic and curry leaves, add onion, tamarind sauce and coriander leaves, mix every thing together, and turn off the heat. This pulusu can be served with rice or with hot pongal.

Semya (Vermicelli) Idli

Ingredients:

Roasted Semya(vermicelli)-1cup
Grated fresh coconut-1/2cup
Green chillies-1 - 2
Grated ginger-1/2tsp
Chopped coriander-4Tbsp
Yogurt-1cup
Crushed roasted peanuts-1/4cup
Curry leaves-few
Salt-1tsp or as per taste
Water - as needed to make a dough

Method:

Grind coconut, ginger and green chillies together and mix this with yogurt and add semya, little water and salt and, consistency should be like little thinner than idli dough, so semya get to absorb the liquid and set aside for 20 minutes in a bowl. Add crushed peanuts, chopped curry leaves and mix everything together very well, if needed add little more water to get consistency of idli dough. Spray nonstick cooking spray on idli plates and place the dough and steam cook for 10-12 minutes, like idlis. Serve hot idlis with coconut chutney.

Jilebi (Various Recipes)

Recipe # 1

Ingredients:

All purpose flour- 1cup
Baking soda- 6 grams
Rice flour-1Tbsp
Yellow Food color-5-6drops
Red food color-2-3 drops
Yogurt- 1 oz
Water- enough to make dough(Start with 1/2 cup)
Sugar-2 cups
Saffron - pinch
Water-2 cups (for syrup)
Cardamom powder-1/4tsp
Oil-for deep frying

Method:

Mix all purpose flour, rice flour and baking soda together. Add water to yogurt and whisk until turns as smooth liquid, add all purpose flour and baking soda mix, combine together without any lumps. Dough should be thinner than dosa dough, and set aside and ferment over night. Heat 2 cups of water in a pot add sugar and let it boil until 1 string syrup comes. In one Tbsp spoon water soak saffron, add half in the syrup and remaining half in the dough which was fermented for over night. Add cardamom powder and food colors also in the syrup. Heat oil in a flat pan for deep frying, place dough in the ketchup dispenser, slowly twirl 3-4 times like chukli in hot oil. Do not fry until they turn into brown color. Keep syrup pot, next to frying pan transer the fried jilebis into the syrup dip them immediately with fork. Sugar syrup will absorb quicky, jilebis looks like a twirled straws. Take out the finished jilebis from the syrup and add next batch. Finish all the jelebis in the same manner. Finished jelebis serve hot as a dessert. Remaining jelebis should not store in a air tight container.

Recipe #2

Ingredients:

All purpose flour-1cup
Rice flour- 2Tbsp
Sugar -2cups
Fleischmann's dry east-1/2 pkt
Cardamom powder-1tsp
Yellow food color-5drops
Red food color-2drops
Water for syrup-2cups
Water for dough-3/4cup +2Tbsp
Salt-1pinch
Oil -for deep frying

Method:

Mix all purpose flour, rice flour and salt in a bowl. Dissolve yeast in a warm water and add to flour mix. Add remaining water also and make a little loose dough and set aside for 45 minutes. Mean while make a syrup like recipe #1, and remaining procedure also will be in the same manner like recipe#1.

Peneelu (Sweet Layered Puris)

Ingredients: All purpose flour (Maida) -1cup Warm water-3/4 cup or enough to make like puri dough Ghee (Clarified butter)-1Tbsp Cardamom powder- 1tsp Flattened Rice (Poha)-3/4cup Powdered sugar-1cup Sesame seeds-handful Cashews-1/4 cup Salt-pinch Method: Take all purpose flour and salt into a bowl and add warm water, mix and make it to a ball and set aside for 15-20 minutes. In 1Tbsp of ghee fry poha, until they become crisp on medium heat, while sauteing, and let it cool and grind into a powder. Toast sesame seeds until nice aroma comes. Add powdered sugar and cardamom powder to sesame seeds, and poha powder and mix everything together and set aside. Make small balls of all purpose flour dough, press like puris and deep fry them. Avoid making them too crispy. When they are hot itself sprinkle the poha and sugar mixture on each puri, fold each one into half so they look like a half moonshape. Layer the half moon shaped puris 4-6 of them as one batch. Serve them as a dessert, when they are hot or at the room temparature.

Pesara Purnam Burelu (Sweet Bondas with Moong dal)

Ingredients:

For stuffing:

Moong dal -1cup
Sugar-1cup
Grated coconut-1/4cup
Cardamom powder-1tsp

For coating:

Urad dal-1cup or Urad flour-2cups
Rice-2cups or Rice flour-4cups
Salt-1pinch
Oil-for deep frying


Method:

For stuffing soak moong dal for 2-3 hrs. and grind into a paste, and steam cook like idlis and transfer them into a pot and sprinkle the sugar on hot idlis. Mash the idlis into a powder, with fork and place the pot on stove and cook on low heat in the begining, until all the sugar melts. Increase the heat to medium high cook until sugar syrup thickens and moong dal mix firm into almost a ball. When it cools down it will become more hard. Make sure to stir constantly to avoid burning. At the end add coconut and cardamom powder, and set aside until it cools down. For coating dough soak urad dal and rice for 5-6 hrs, and grind into a paste. This dough consistancy should be little thicker than dosa dough, and set aside for at least 2-3 hrs, or you can use urad flour and rice flour, mix together in water with same consistancy like other one without any lumps and set aside for 2-3 hours. Take the moong mixture make them into small balls (Key lime size) and set aside. Heat oil in a pan for deep frying, take the ball into a hand one at a time and dip in a coating dough, and carefully release each one into a hot oil. Fry them until they turn golden brown and serve as a dessert.

Rice Roti

Ingredients:

Grated cucumber-1/2cup
Grated carrots-1/2cup
Grated ginger-1tsp
Chopped spinach-1/2cup
Finely diced onions-1/2cup
Finely diced tomatoes-1/4cup
Chopped coriander leaves-2Tbsp
Cumin seeds-1tsp
Rice flour-3cups
Salt-1tsp or as per taste
Butter milk or water- enough to make a dough
Oil-1 1/2tsp for each roti.

Mix cucumber, carrots, onions, coriander leaves, tomatoes, spinach, , rice flour and salt in a bowl. Add butter milk and salt, and make a dough. Dough should be thinner than chapati dough and thicker than dosa dough and make small orange size portions. Heat nonstick pan, place the dough pad on like a roti. (You can press on any plastic wrapper or wax paper and transfer to the pan also.) Add 1/2 -3/4 tsp of oil cover the roti and cook on a medium low heat for 2 minutes or until roti becomes light brown. Turn the roti other side add oil and let it cook the same way. Once both sides becomes brown, take out from the pan, serve hot roti with any chutney.

Bread Vada

Ingredients:

Bread slices-4
Rice Flour-1cup
Finely diced carrots-1cup
Finely diced onion-1cup
Finely minced green chillies-1 1/2tsp
Yogurt-1cup
Baking soda-1pinch
Finely chopped mint-1tsp
Finely chopped coriander leaves-1Tbsp
Grated ginger-1tsp
Cumin seeds-1tsp
Salt-1tsp or as per taste
Water- as needed
Oil -For deep frying

Method:

Make bread slices into crumbs in a food processor, transfer them into a bowl, add Rice flour, soda, cumin seeds, green chillies, onions, carrots, mint, coriander leaves, grated ginger, yogurt and salt, mix altogether very well. If needed add little water to make like Vada dough. Heat oil in a pan, flatten the dough like vadas and fry them until they turn golden brown. Serve hot with ketchup or with some chutney.

Simple Semya (Vermicelli) Kheer

Ingredients:

Whole milk-1/2 gallon
Roasted Vermicelli(Semya)- 1cup
Sugar- 1 1/4-1 1/2cups
Cardamom powder-1/2 tsp
Saffron-1pinch (mix in 1tsp of milk)
Cashew nuts-15
Raisins-1/4 cup
Ghee (Clarified butter)- 1 1/2 Tbsp

Boil the milk in 4 quart pot. While boiling the milk, heat 1Tbsp of ghee in a pan, fry cashews and raisins until golden brown, take them out and set aside. Add remaining ghee to the pan, add vermicelli and fry until nice aroma comes and vermicelli turns golden brown. Add this vermicelli to the boiling milk and cook on medium heat while stirring accationally. Once vermicelli is soft add sugar, let it dissolve and cook for 2-3 minutes more. Remove from the heat, add cardamom powder, cashews, raisins and saffron. Serve hot or cold as a dessert.

Note:
You can mix ghee in vermicelli and microwave for 2 minutes with 30 second intervals, while turning around little so, to avoid burning.

Alu (Potato) Masala Curry

Ingredients:

Potatoes-10 (Cut into medium size pieces)
Diced Onions-2cups
Chopped Green chillies-2
Oil-3 Tbsp
Diced Tomato - 1 Large
Ginger, Garlic paste-1 Tbsp
Shajeera -1/2 tsp
Crushed Cardamom-5-6
Crushed Cinnamon stick - little
Crushed Cloves-4
Coriander powder- 4 tsp
Red chilli powder-1/2 tsp
Chopped coriander-2Tbsp
Sour cream-3Tbsp
Milk-1cup
Lemon juice-1Tbsp
Salt-1 1/2 tsp or as per taste

Method:

Heat oil in a pan, add shajeera, crushed cinnamon, cardamom, and cloves and add diced onions and green chillies saute until onions are clear. Add ginger, garlic paste, coriander powder and turmeric fry for 2 more minutes, add diced potatoes fry for 5 minutes and add sour cream cover the dish and cook on medium low heat. Add diced tomatoes and salt cook for 5 minutes and add milk and mix altogether and cook until done. At the end add lemon juice and chopped coriander. Serve hot with Rice, Roti, Puri or Chapathi.

Cabbage Roti

Ingredients:

Wheat flour - 3 cups
Finely shredded cabbage -1 1/2 cup
Besan -1/3 cup
Oil- 3 tsp
Coriander powder- 1 1/2 tsp
Cumin powder-1 1/2 tsp
Turmeric - Little
Yogurt-3Tbsp
Red chilli powder- 1/2 tsp
Finely chopped coriander-2Tbsp
Salt-1tsp or as per taste


Method:

Mix all above ingredients altogether with water, make a dough and cover and let it sit for 1/2 hour - 1 hour. Make balls and press rotis and pan fry by using little oil. Serve them with Pickle (Achar), and yogurt.

Mango Pie - Various Recipes

Recipe # 1

Ingredients:

Lemon Jello-1pk (6 0z)
Mini Marsh mellows-1cup
Cream cheese- 255 gr(3pkts)
cool whip-4oz
Mango pulp-1.5 cups
Ready crust pie shells -2


Method:

Dissolve jello in boiled water and mix, add marsh mellows to jello and let dissolve completely. Soften cream cheese (microwave for 1 minute) and add to jello, marsh mellow mixture. Add whipped cream and mango pulp and mix altogether,
transfer to blender and blend to become smooth paste. Pour this mixture in pie shells, keep in refrigerator for 4-5 hours or over night. Cut into slices just before serving.

Recipe #2

Mango pup -3cups
Sugar -1 1/2cup
Cream cheese-8 oz
Cool whip - 8 oz
Unflavored Gelatin -4 envelops
Water - 3cups
Ready crust pie shells-3

Method:

Add gelatin in boiled water, and let it dissolve. Add sugar, cream cheese, cool whip, and mango pulp, mix and blend altogether in a blender, pour in pie shells, and place them in refrigerator for 4-5 hours or overnight. Slice the pie before serving.

Recipe #3

Ingredients:

Lemon gelatin- 2pkts (12 oz)
Vanilla Ice cream - 3cups
Mango pulp- 3cups
water-1cup
Ready crust pie shells-2

Method :

Dissolve gelatin in boiled water, add mango pulp and ice cream blend altogether,
pour in pie shells, place in refrigerator for 5-6 hours or over night. Cut into slices before serving.

Recipe-#4

Ingredients:

Mango pulp-3 cups
Unflavored gelatin-3 envelops
Sour cream-2cups
Cream cheese-8 oz
Sugar-1cup
Boiling water-3 cups
Lemon juice-1 tsp
Ready crust pie shells -3

Method:

Dissolve gelatin in boiled water, add sugar and let it dissolve. Add cream cheese, sour cream, mango pulp and lemon juice blend altogether in a blender, pour in pie shells, and place them in refrigerator for 5-6 hours or over night. Cut the pie into slices, before serving.

Recipe #5

Ingredients:

Mango pulp-4 cups
Mango jello (Available in Indian stores) -1pkt
Cool whip - 8 oz
Finely diced fresh mango pieces-1/4 cup
Sugar - 1/4 cup
Water - 1/2 cup
Ready crust pie shells-2

Method:

Dissolve mango jello in boiled water, add sugar and let it dissolve. Add cool whip, mango pulp, blend everything in blender, add diced mango pieces and mix together pour in pie shells, and place them in a refrigerator for 4-5 hours or overnight. Cut into slices, before serving.

Mung Bean Noodles with Stir Fry Vegetables

Ingredients:

Mung bean noodles-1pk
Grated Ginger-1Tbsp
Finely chopped Garlic-1Tbsp
Julian cut carrots-1cup
Thinly sliced onions-1cup
Diced Red, Green & Yellow bell peppers-1/2 cup ea.
Broccoli florets-1cup
Baby corn pieces-1/2cup
Chopped green chillies-1Tbsp
Diced mushrooms-1cup
Chopped green onions-1/2 cup
Crushed red pepper-1/2tsp or Chilli sauce to taste
Tofu cubes-1cup
Sesame seeds-2Tbsp
Cashew nuts-1/2cup
Sesame oil (Chinese kind, concentrated) - 2Tbsp
Chopped Cilantro(Coriander leaves)-1/4cup
Oil- 3Tbsp
Salt-1 1/2tsp or as per taste

Method:

Boil water in a large pot add little salt and add the mung bean noodles, and cook until they turn soft, according to the package, drain and set aside. In a small pan roast sesame seeds and set aside. Heat 1Tbsp of oil in a large pan fry cashews and take them out, without oil and set aside. Add tofu cubes in the same oil stir fry until they turn golden brown and take them out and set aside. Add remaining oil in a pan, add grated ginger and diced garlic fry little and add diced onions, mushrooms and green onions stir fry for a minute, and add all the bell peppers, baby corn, broccoli and carrots stir fry them on high heat for 5 minutes while tossing. All vegetables should be crisp, so avoid over cooking. Add the cooked noodles, salt, sesame oil and crushed red pepper or chilli sauce toss everything together. Turn off the heat sprinkle toasted sesame seeds, cashews, fried tofu cubes and coriander leaves, mix everything together and serve hot.

Sora Kaya (Lauki) Gojju

Ingredient:

Diced Sora Kaya(Lauki) -3cups
Chanadal-1Tbsp
Coriander seeds-1Tbsp
Dry red chillies-2
Methi (Fenugreek) seeds-1/4tsp
Sesame seeds-1Tbsp
Tamarind pulp-1Tbsp(Mix in 1/4 cup water)
Sliced green chillies-2
Joggery-1Tbsp
Salt-1/2 tsp or as per taste

Seasoning:

Oil-1Tbsp
Red chillies-2
Chana dal-1tsp
Urad dal-1tsp
Mustard seeds-1tsp
Curry Leaves-Few


Method:

Roast methi seeds, chana dal, coriander seeds, dry red chillies, and sesame seeds in 1/2 tsp oil, and grind into powder, and add this in tamarind pulp and set aside. Heat oil in a pan, add dry chillies, chana dal, urad dal, mustard seeds, when they splatter add curry leaves, green chillies, turmeric, diced sora kaya (Lauki), and salt. Cook for 6-8 minutes or until vegetable turn soft. Add above ground masala with tamarind pulp, and jaggery, and mix every thing very well, and cook for 4-5 minutes. Serve this curry with Rice or Roti.

Note: You can make cho cho (Chayote squash), bell peppers, eggplant, yellow squash, turai and zucchini in same manner.

Coriander(Cilantro) Spicy Rice

Ingredients:

Basmathi Rice - 4cups
Coriander Leaves (Cilantro)-2 bunches
Diced onions-1cup
Frozen Green Peas - 1cup
Carrots(Diced Lengthwise) - 1cup
Cut snap beans- 1cup
Green chillies- 4-5
Garlic - 6 cloves
Cloves-10
Cardamom-4
Cinnamon- 4 small pieces
Turmeric-1tsp
Bay leaf-2
Oil -2Tbsp
Ghee-1Tbsp
Salt-2 tsp or as per taste
Cumin seeds-1tsp
Cashew nuts- 10-15 (Fry them in oil until golden brown)

Method:

Take green chillies, garlic, and coriander leaves make into a paste in blender and set aside. Take cloves, cinnamon, cardamom, make into a powder and set aside.
Heat oil and Ghee together in a pan, add cumin seeds and bay leaf, add chilli coriander paste and fry little, and add diced onions, saute for 2 minutes or until clear, and add vegetables, turmeric, masala powder and fry little and add washed basmathi rice, fry for 2 minutes and add water and salt, and cook for 20-25 minutes on medium high heat, while parcially cover the dish, to avoid boiling over. When most of the water evaporates, Reduce the heat to low cover the dish completely cook for 10 more minutes or until done. Garnish with cashew nuts and fresh coriander, and serve hot with Raitha.

Note:

Instead of cooking this out side on stove, you can use rice cooker to complete the dish. Once you saute vegetables and rice, transfer everything to rice cooker, add water and cook. When cooker is done transfer the Coriander rice to serving dish.

Katte Pongali (Spicy Moong dal Rice)

Ingredients:

Long grain Rice-2cups
Moong dal-1cup
Cumin seeds-1Tbsp
Dry red chillies-2
Crushed black pepper-1Tbsp
Green chilli paste-1tsp
Ginger paste-1tsp
Salt-1tsp or as per taste
Oil-1Tbsp
Ghee (clarified butter)- 3Tbsp
Cashew nuts-12-15
Curry leaves-few
Water-5cups

Method:

Wash moong dal, drain all the water and let them dry on paper towel. Heat oil in a pan, add moong dal fry until dal turns light brown and set aside. In a 3 qt pot heat ghee and add cumin seeds, red chillies, crushed pepper and cashew nuts, fry until cashews turn golden brown, and add curry leaves, ginger and green chilli paste, fried dal and rice, fry altogether for a minute and add water and salt, and mix everything together and cook on a medium heat, until rice is almost done and cover the dish, and cook on medium low heat until rice is completely done. Serve hot with ginger chutney or onion pulusu.

Note: You can transfer everything into a rice cooker and cook until done instead of cooking out side on a stove.Or another way of cooking this dish is you can cook dal and rice with salt separately in a pressure cooker and transfer to a bowl. Fry all the seasonings just like above and add that to the cooked rice and dal mix. Mix everything together very well and serve.

Kofta Curry with Lauki (Sora kaya)

Ingredients:

For Kofta Balls

Grated Sora Kaya(Lauki) - 2cups
Besan - 1cup or as needed.
Coriander powder-1 1/2 tsp.
Finely diced green chillies -1tsp.
Chopped coriander leaves-2Tbsp
Chilli powder - 1/2 tsp
Amchur powder-1/2tsp
Salt-1/2 tsp or as per taste
Oil - for deep frying

For Masala Gravy:

Onion Paste-1 cup
Ginger, Garlic paste-1tsp
Tomato puree-1/2 cup
Coriander powder-1tsp
chilli powder-1/2tsp
Garam masala powder-1tsp
Chopped coriander leaves-1Tsp
Turmeric-1/4 tsp
Cumin seeds-1/2tsp
Oil-2Tbsp
Water - as needed
Heavy cream - 1/2 cup
Salt-1/2 tsp or as per taste

Method:

Koftas : Take grated Lauki (Sora kaya), besan,(mix enough besan to be able to make balls to fry) coriander powder, chopped green chilllies, chilli powder, amchur powder and chopped coriander leaves in a bowl and mix everything well, and make balls. Take oil in a frying pan place these balls, fry them until golden brown, and set aside.

Masala Gravy:

Heat oil in a pan add cumin seeds, and add onion paste and fry until all the water evoporates, and turns light brown. Add ginger, garlic paste saute for a minute and add coriander powder, turmeric and chilli powder fry little and add tomato puree, salt and cook for 3-4 minutes, until separates the oil. Add water and bring to boil. Lower the heat and add garam masala powder and cream, mix well and add the fried kofta balls, and cook for 5 minutes. At the end add chopped coriander leaves and serve hot kofta with Roti, Naan or Rice.

Note: You can substitute Lauki with Yellow squash or Chayote squash.

Butternut Squash Soup

Ingredients:

Diced Butternut Squash- 2cups
Diced Carrots- 3/4 cup
Diced onions - 1cup
Vegetable Broth-3-4 cups (Desired Thickness)
Cream-1cup
Cumin Powder-1 1/2 tsp
Red pepper Powder-1/2 tsp
Chopped garlic - 1Tbsp
Black pepper Powder-1/2tsp
Garam Masala- 1/2 - 3/4 tsp or Nutmeg-1/4tsp
Salt- as needed
Oil-1 1/2 tsp
Croutons - few for garnish

Method:

Heat oil in a 4qt. sauce pan , add onion and garlic and saute for few minutes until clear. Add diced butternut squash and carrot saute until they turn little brown. Add salt, cumin and black pepper, saute for a minute or two and add vegetable broth, bring upto boiling. Then cover the dish and reduce the heat to medium low and cook for 12-15 minutes. Remove from heat and let it cool for some time, and grind whole thing into a smooth paste. Place this again in a sauce pan add cream and garam masala powder or a nutmeg and mix well and reheat the soup for 5 minutes. Serve hot soup in a bowl and garnish with croutons.

Leek, Potato Soup

Ingredients:

Washed and diced leeks-1cup
Diced potatoes-1cup
Diced onions-1/2cup
Vegetable broth-1QT
Oil-1Tbsp
Dried thyme -1/2tsp
Dried Parsley-1/2tsp
Dried oregano-1/2tsp
Dried basil-1/2tsp
Minced garlic-1tsp
Salt-1tsp or as per taste
Crushed black pepper-1tsp
Milk - 2 cups


Method:

Heat oil in a pot, add minced garlic, fry little and add diced onions, leeks and potatoes and salt, saute for 5 minutes on medium heat and add half the vegetable broth, cover the pot and cook until potatoes turn soft. Remove from heat, transfer to a blender and grind into a paste. Place the leak potato paste in the 3qt pot add remaining broth, and cook until it comes to boil. Add all the dried herbs, milk,and mix everything together and cook for 3-4 minutes, add crushed black pepper at the end. Serve hot with bread.

Veggie, Bean Soup

Ingredients:

Kidney Beans-1Can
Black Beans-1can
Chilli style tomatoes-1can
Green giant sweet corn-8oz
Diced Onions-1/2 cup
Chopped Green chili peppers-1tsp
Cumin powder-1 1/2 tsp
Vegetable broth-1QT
Chopped coriander leaves-2Tsp
Oil-1Tbsp

Method:

Heat oil in a pot, add chopped onions, fry for 2-3 minutes or until clear, and add cumin powder and green chillies, saute for a minute and add kidney beans, black beans, tomatoes and broth
and cook for 3-4 minutes. Add corn at the end cover the dish and simmer for 10 minutes. Add chopped coriander leaves at the end and serve hot.

Jyothi's Sambar Soup

Ingredients:

Lentils-1/2cup
Quick Cooking Barley-1/3 cup
Split Peas-1/2 cup
Frozen mixed vegetables-2 cups
Diced Tomatoes-1/2cup
Vegetable broth-1QT
Water-2cups
Sambar powder-1 1/2 tsp
Lemon juice-1tsp
Black pepper-1/2tsp
Salt-1tsp or as per taste

Method:


Mix lentils, barley, split peas, mixed vegetables, water and broth in a pot, boil for 6-8 min.
and add tomatoes, salt and sambar powder, cover the dish and simmer for 10-12 minutes. At the end add lemon juice and black pepper powder and serve hot.

Potato Kurma

Ingredients:

Diced Potatoes- 4cups
Diced Onions - 1cup
Sliced green chillies-3
Tomatoes- 1cup
Ginger, garlic paste - 2tsp
Garam Masala powder-1 1/2tsp
Turmeric - 1/4tsp
Sour cream - 1cup
Cumin Seeds-1/2tsp
Cloves-5-6
Small Cinnamon pieces-3
Whole Cardamom -1-2
Coriander powder-1Tbsp
Bay Leaf-1-2
Oil-2Tbsp
Chopped Coriander leaves(Cilantro) - 2Tbsp


Method:

Heat oil in a pot, add cumin seeds, whole cloves, cinnamon, cardamom and bay leaves and fry little and add diced onions and fry until clear. Add green chillies, ginger garlic paste and fry for a minute and add chilli powder, coriander powder, turmeric, potatoes and salt, saute for 3-4 minutes, reduce the heat and cover the dish and cook until potatoes are cooked but still firm.
Add sour cream and diced tomatoes, mix well and cover the dish cook on a medium heat for 5-6 minutes. If needed add little water. Add garam masala powder and cilantro cook for 5-6 minutes or until done. Serve this kurma with Roti, Puri or Rice.

Jyothi's veg. bean soup Mexicana

Ingredients:

Thinly diced Zucchini-1cup
Chopped green onion-1/2cup
Red and Green bell peppers-1cup
Vegetable broth-1QT
Spicy chilli beans-1can
Chick peas-1can
Red kidney beans-1can
Petite diced tomatoes-1can
Chopped coriander leaves-2Tbsp
Cumin powder-2tsp
Finely diced carrots-1cup
Frozen white corn-9 oz
Taco Seasoning - 1tsp
Oil-2Tbsp
Salt-1 1/2 tsp or as per taste


Method;

Heat oil in a large pot, add zucchini, onion, bell peppers and saute for 4-5 minutes, add kidney beans, chick peas, chilli beans, tomatoes, and broth and bring to boil and add carrots and corn. Add cayenne pepper, cumin powder, taco seasoning and salt, cover the dish and simmer for 10 to 12 minutes, and add chopped cilantro and serve hot.

Crunchy Koyya Roti with Magaya chutney

Ingredients:

For Koyya roti

Cream of Rice (Rice Rava)-1cup
Soaked chana dal-1/2cup
Finely chopped green chillies-1tsp
Cumin seeds-1tsp
Small fresh coconut pieces or grated coconut-2Tsp
Oil-2-3Tbsp
Salt-3/4 tsp or as per taste
Water-2cups

Method:

Heat water in a pan, add cumin seeds, salt and soaked chana dal and let it boil for 3-4 minutes. Add rice rava and cover the pan, and cook in low heat until all the water evaporates and rice rava mixture should look like a upma. Remove from the heat and set aside. Take flat pan, and heat half the oiland place the cooked rice rava mix and flatten with spatula, like a thick roti. Toast this roti until bottom turns golden brown. Turn the roti other side and add remaining half of the oil and toast until turns brown like other side. Serve hot this crunchy roti with magaya chutney.

Magaya Chutney:

Ingredients:

Magaya Pickle-2Tbsp
Finely diced onions-2-3 Tbsp
Chopped korianader-1Tbsp
Yogurt-1cup

Method:

Paste Magaya pickle, little coriander and 2-3 Tsp of yogurt in a blender and transfer to a bowl. Add remaining yogurt, chopped onions and remaining chopped coriander, mix well and serve.

Avial

Ingredients:

Diced Plantain- 1/2cup
Diced Potato-1/2cup
Diced Eggplants-1/2cup
Cut beans-1/4cup
Diced carrots-1/4cup
Diced sora kaya(Lauki)-1/4cup
Diced Zucchini or beera kaya(Turai)-1/4cup
Diced white pumpkin-1/2cup
Diced snake gourd-1/2cup
Cauliflower florets-1/4 cup
Cut drumstick pieces -5-6
Diced Tomato-1/4cup
Turmeric-1/2tsp
Grated fresh coconut-3/4- 1cup
Cumin powder-1tsp
Cumin seeds-1tsp
Green chilli paste-1Tbsp
Curry leaves-few
Red dry chilli pieces-few
Ghee or Coconut oil- 2Tbsp
Yogurt-4cups
Salt-1 1/2 tsp or as per taste

Method:

Mix yogurt, grated coconut, green chilli paste, cumin powder, little salt in a bowl and set aside. In a large pot place all the vegetables and turmeric, add little water and cover the pot and cook for 12-15 minutes until all the vegetables are well cooked. Make sure they should not become like a paste. Add yogurt coconut mixture to the vegetables, mix altogether very well and cook for 2-3 minutes. Remove the pot from the heat and set aside. Heat ghee or coconut oil in a small seasoning pan add cumin seeds, dry chilli pieces and curry leaves, when they splatter add the seasoning to a yogurt vegetable mix. Serve with rice or roti.

Note: You can use any vegetables exept bittergourd and bhindi(okra), arbi(chama dumpa). Beet root can be used, but it changes the whole dish color. If you can't find all the above vegetables, this item can be prepared with less varities.Plantain, potato and eggplant are must. Remaining vegetables are optional. More varities gives the better taste to the dish.

Large sweet Shells (Gavvalu)

Ingredients:

All purpose flour ( Maida)-4cups
Sooji (Rava) -1/2cup
Brown sugar-3cups or jaggary -1cup and brown sugar-2cups
Softened butter-1 1/2 stick
Salt-pinch
Water - enough to make a dough like puri dough
Oil - for deep frying
Water for syrup - 1cup
Cardamom powder-1tsp

For pasting: 2Tbsp all purpose flour mix in 1/4 cup of water and make a thin paste and set aside.

Method:

Mix all purpose flour, sooji, salt and softened butter, in a bowl, add water little at a time and make a dough, consistency should be like puri dough. Need for 3-5 minutes set aside for 5 minutes.Take the dough and make a small lime size balls. With rolling pin roll each ball like a puri. Take each puri slit, 3-4 times in the middle with knife , with out cutting the edges. With finger take little amount of flour paste rub in the edges of puri, fold like half moon shape and press, so edges will attach and form as a shell. Do all the puris in the same manner. Once finish making all the shells, and cover with wet napkin and set aside until they are ready to fry. Heat oil for deep frying, place these shells few at a time in hot oil fry until they turn golden brown. Fry all the shells in same manner and set aside.
Heat water in a pot and add brown sugar and cook until it form as a thick syrup (210 c-220 c). Add cardamom powder and mix well. Place all the fried shells in the hot syrup turn them around so each shell will be coated in sugar syrup. Take a tray and cover with wax paper spread the finished shells and let them dry. These sweet shells can be stored for 10-15 days in air tight container after they are cool and dry.

Sita's Mitthai Laddu

Ingredients:

For Boondi:

Besan-2cups
Rice flour -1cup
Water- as needed to make the batter for boondi making.
Oil-for deep frying
Boondi maker

For Syrup:

Jaggery - 3cups
Water-1/2 cup
Cardamom powder-1/2 tsp
Black pepper powder-3/4 tsp

Method:

Mix besan, rice flour and water together without any lumps and set aside. Heat oil in a pan make and fry boondi, by using boondi maker. Make all the boondi and set aside in a bowl.
Mix jaggery water and boil together on medium high heat, until syrup gets into hard ball, to reach this point, syrup temparature should be at 250 C. Add cardamom powder and black pepper powder and mix well.
Once preparation of syrup is done, add syrup to above boondi and mix well together and make Laddus. While making Laddus wet your hand in cold water to avoid sticking boondi mix to the hand. These can be stored at room tempatature for almost 2 weeks.

Black Bean Soup

Ingredients:

Salsa-1cup
Black beans-2cans
Vegetable broth-2cups
Lemon Juice-1tsp
Chopped coriander-2Tbsp
Salt-1/2 tsp or as per taste

Method:

Blend salsa and beans together, mix with vegetable broth in a pot and boil for 5-6 minutes, at the end add lime juice, salt and coriander leaves and serve hot.