Kalakhand

Ingredients:

Low fat Ricotta cheese - 1 tin (15 oz)
Fat free Condensed milk - 1 tin (15oz)
Ghee - 2 table spoons
Almond flakes - 2 table spoons
Cardamom powder -1 tea spoon

Process:

Step-1: take a thick bottom vessel, put 1 spoon ghee, ricotta cheese, condensed milk and mix well until get creamy texture (takes 5 min)
Step-2: put the vessel on stove in low flame and stir continuously to avoid sticking at bottom.
Step-3: cook it for 15 min and then add almond flakes and cardamom powder
step-4: cook for 5 more minutes and then you see that the mixture leaving vessel edges
Step-5: now apply ghee to a plate and place the mixture from vessel to the plate and spread even.
Step-6: now garnish with almond flakes, leave it to cool for 5 min and cut into pieces. Eat it hot or serve chilled after refrigerating for 2 hrs.

corn chat

Ingredients:

Corn - frozen 1 packet
Ghee - 1 spoon
Black pepper - 1/2 spoon
Onion - 1/2 (medium sized & chopped)
Tomato - 1 (medium sized & chopped)
Green chutney - 3 spoons

Green chutney ingredients to grind into fine paste:

Onion - 1/2 (medium sized & chopped)
Chat masala - 1 spoon (any brand)
Coriander or dhaniya powder - 1/2 spoon
Cumin seed or jeera powder - 1/2 spoon
Salt - as per taste
Ginger - 1 inch piece
Lemon juice - as per taste
Coriander leaves - 1 handful
Mint leaves - 1/2 handful

For garnishing:

Thin sev - 4 or 5 spoons

Process:

Step-1: Grind all the ingredients for green chutney to a fine paste.
Step-2: cook frozen corn in microwave for 3 min
Step-3: now add ghee, pinch of salt, black pepper, chopped onions, chopped tomato, green chutney to the corn and mix well.
Step-4: Garnish with thin sev and serve.

Semya upma (Easy breakfast for all seasons....... Great in winter and rainy season)

Ingredients:
Roasted vermicelli - 1 cup
(If you don't have roasted vermicelli, dry roast the normal semya for 3 to 4 minutes and use it)
water - 2 cups
potato - 1 - small
onion - 1 - small

Ingredients

carrot and green peas - 1 handful - frozen
(If you don't have frozen, you can skip peas and use normal carrot)
green chillis - 3
ginger - 2 inch piece
curry leaves - 3
chana dal - 1 tea spoon
urad dal - 1 tea spoon
mustered seeds - 1/2 tea spoon
cumin seeds - 1/2 tea spoon
oil - 2 table spoons
salt - as per taste
coriander - for garnishing
cashew nuts - fried - for garnishing
ghee - 1/2 tea spoon - for garnishing

Procedure:

Step - 1

Cut potatoes into small pieces, chop onions into slices, chop green chillis, curry leaves, coriander and ginger into small pieces.

Step - 2

Now put a pan on stove and add oil to it.
When oil got heat add chana dal, urad dal, mustered seeds and cumin seeds to it.

Step - 3

Once the mustered seeds crackle, add chopped green chillis, ginger, curry leaves, onions and fry until onions get sauted i.e. for 2 to 3 minutes.

Step - 4

Then add reamaining all veggies and cook for 2 to 3 minutes.

Step - 5

Now add water and salt to it.
bring it to a boil on medium flame.
at this time all veggies are almost 80% got cooked.

Step - 6

Now add roasted vermicelli to it and mix well.
Cook until water finishes and each vermicelli should be soft and separated.

Step - 7

Then take into a serving bowl, and sprinkle little ghee on the top.
garnish with coriander, fried cashew nuts and serve hot.

Masala vada

Ingredients:

chana dal

Chana dal or senagapappu or split yellow bengal gram - 150gms

salt - as per taste

oil - for deep frying

Ingredients

red chillis - 7 to 8
cinnamon or dalchina chekka - small piece
ginger garlic paste - 1 table spoon
onion - 1 big - chopped
roasted chana dal or putnala pappu - 1 handful
coriander - 1/2 bunch - chopped


Procedure:

Step - 1

Soak chana dal for 3 hrs in water and  then drain water and keep it aside.

Step - 2

Now grind soaked chanadal with red chilis and cinnamon with less water like vada batter i.e. thick paste.
Then add roasted chanadal, chopped onions, chopped coriander, ginger garlic paste and salt  to it, and mix well.

Step - 3

Now Heat oil in a pan for deep frying.
once the oil got heat,
take a polythene cover, apply little oil on it.
then take a small amount of batter and press it like vada with hand

Step - 4

then slowly drop in the oil.
repeat the same for remaining vadas until the pan is full.

Step - 5

fry them till golden brown color and take them onto a paper towel.

Step - 6

Serve hot with tomato sauce or mint chutney.

cabbage pakodi fry

Ingredients:

Ingredients

Cabbage - 200gms

besan or gram flour - 2 table spoons

corn flour - 2 table spoons

rice flour - 1 table spoon

ginger garlic paste - 1 spoon

red chilli powder - 1 table spoon

salt - for taste

oil - for deep frying

For tadka or talimpu:

Talimpu

chana dal - 1 tea spoon

urad dal - 1 tea spoon

musterd seeds - 1/2 table spoon

jeera - 1/2 table spoon

red chillis - 2

peanuts - one handful

hing or asfotodia - pinch

turmeric - pinch

curry leaves - few

Procedure:

Step - 1

cut cabbage into small pieces.

Step - 2

Then add besan, corn flour, rice flour, red chilli powder, salt, ginger garlic paste to cabbage and mix well.

keep it aside for 20 minutes to get marinate.

Don't add water as by adding salt the vegetable will leave some water.

after 20 min if  the mixture is very dry then sprinkle very little water.

Step - 3

Now heat the oil and drop this mixture into oil like pakoda.

Step - 4

once the pakoda got golden brown color, remove it and put it in a plate on paper towel.

step - 5

Now take a pan put 2 spoons oil, let it get heat, then add chana dal, urad dal, musterd seeds, jeera, peanuts, tuemeric, hing to it.

once the talimpu got fried add curry leaves and fried pakoda to it and mix well.

Step - 6

now remove the mixture from pan and tak it into a serving bowl and serve with sambar or rasam or pappu charu (mild sambar).

Tomato dal (with moong dal or pesarapappu)

ingredients - 1

Ingredients:

Tomatoes - 2 - big sized
split golden moong dal - 1 cup - 50gms - 1 handful
musterd seeds - 1/2 tea spoon
jeera - 1/2 tea spoon
red chillis - 2
green chilis - 2

split golden moon dal or pearapappu

salt - as per taste
oil - 1 table spoon
turmeric - a pinch
hing or asfotodia - a pinch
curry leaves - few
coriander - for garnishng





Procedure:

step - 1

Boil moong dal, then mash it, add salt sufficient to dal only and keep it aside.

step -2

Now take deep pan and add oil.
Let the oil get heat and then add mustered seeds, jeera, hing, red chilli turmeric.
when the mustered seeds crackle, add curry leaves, green chillis, coriander,tomatoes, salt for tomatoes only and fry it for 3 min then close the lid and cook it until tomatoes get mashy.

step - 3

Once tomatoes get mashy, now add cooked moong dal, 1 cup water to it and cook for 3 mins.

step - 4

now take it into a serving bowl, garnish with coriander and serve hot with rice.

Dondakaya (tindora or kovakai) pakodi fry

Ingredients:

ingredients

Tindora - 200gms
besan or gram flour - 2 table spoons
corn flour - 2 table spoons
rice flour - 1 table spoon
ginger garlic paste - 1 spoon
red chilli powder - 1 table spoon
salt - for taste
oil - for deep frying

For tadka or talimpu:

Talimpu

chana dal - 1 tea spoon
urad dal - 1 tea spoon
musterd seeds - 1/2 table spoon
jeera - 1/2 table spoon
red chillis - 2
peanuts - one handful
hing or asfotodia - pinch
turmeric - pinch
curry leaves - few

Procedure:

step - 1

wash and wipe tindora and then cut into slits lengthwise.

step - 2

Then add besan, corn flour, rice flour, red chilli powder, salt, ginger garlic paste to tindora and mix well.
keep it aside for 20 minutes to get marinate.
Don't add water as by adding salt the vegetable will leave some water.
after 20 min if  the mixture is very dry then sprinkle very little water.

step - 3

Now heat the oil and drop this mixture into oil like pakoda.

step - 4

once the pakoda got golden brown color, remove it and put it in a plate on paper towel.

step - 5

Now take a pan put 2 spoons oil, let it get heat, then add chana dal, urad dal, musterd seeds, jeera, peanuts, tuemeric, hing to it.
once the talimpu got fried add curry leaves and fried pakoda to it and mix well.

step - 6

now remove the mixture from pan and tak it into a serving bowl and serve with sambar or rasam or pappu charu (mild sambar).