Savory Amrutha Phala

Ingredients:

Rice - 1 cup

Fresh grated Coconut - 1 cup
Butter Milk - 1 cup
Chopped Green Chili - 2tsp
Chopped Onion - 3 tbs
Chana Dal - 2 tbs
Oil - 2 tbs
Salt - 1tsp or according to taste
Mustard Seeds - 2tbs
Jeera - 1 cup

Method: 

  Soak rice for 3 to 4 hours with 2 cups of water.  Soak Chana dal for 1 hour. Grind soaked rice with water, coconut, butter milk together and keep it aside.  

In kadai prepare with oil,mustard seeds and Jeera when mustard seeds starts spluttering add curry leaves, onion, green chili and soaked Chana dal without water.  

After few min add rice paste, keep mixing it until it gets thick and it should separate from kadai, usually it takes around 8 - 10 minutes. 

 Grease a plate or glass dish and transfer Amrutha Phala to plate, apply oil to a spoon to spread it. Let it cool for 15 min and then make pieces. 

Mandakki/Puffed rice Sorekai Sandige/Vadiyalu

 Ingredients:

Puffed Rice - 200gm

Grated Sorekai/Bottle gourd - 3 cups
Green Chili paste - 1 tbs
Til/Sesame seeds - 2 tbs
Finely Chopped coriander - 2tbs
Finely Chopped Curry Leaves - 1tsb
Salt - according to taste

Method: 

Soak  puffed rice for 5 min, after 5 min squeeze and take out all extra water from puffed rice.  Mix remaining ingredients and slightly mash the mixture. 

To a small bowl apply or rinse with water and fill puffed rice to 1/2 inch and make sure it's even, tap it on a plastic sheet, keep repeating the process.

Sabudana Papad and Tomato mint Sabudana papad

Ingredients:

Sabudhana - 2 cup

Jeera - 1 tbs
Salt - 2tsp/ according to taste

Water - 14 cups

Method: 

 Wash and soak Sabudhana with 2 cups water over night.

In the morning add 12 cups of water, salt and let it boil for few min. Add Jeera and mix well.  On a plastic sheet spread 1tbs of sabudhana with 1 inch gap.

 

Tomato mint Sabudana Papad

Ingredients:

Sabudhana - 2 cup

Jeera - 1 tbs
Salt - 2tsp/ according to taste

Water - 14 cups

Totamo Chopped - 1 cup 

Mint - 1 cup

Method: 

 Wash and soak Sabudhana with 2 cups water over night.

In the morning add 12 cups of water, salt and let it boil for few min. grind tomato and mint with out any water. Add tomato mint paste, Jeera and mix well and boil it for few min.  On a plastic sheet spread 1tbs of sabudhana with 1 inch gap.

Dal Bati

 

Ingredients:

Bati

Soji/Rava- 1/2 cup

Wheat flour - 2 cups
Ghee - 2 tbs
Baking Soda - 1/4 tsp

Salt - 1 tsp

Dal:

Split Moong Dal: 1/4 cup

Chana Dal: 1/4 cup

Masoor Dal:1/4 cup

Toor Dal: 1/4 cup

Mustard seeds - 1tsp

Jeera - 1tsp

Hing - 1 pinch

Turmeric - 1/4 tsp
Chopped Green Chili - 1/2tsp
Chopped Tomato - 1/4 cup
Chopped Onion - 1/4 cup
Chopped coriander - 1 tbs
Ginger Garlic paste - 1/2 tsp
Garam Masala Powder - 1/2tsp
Ghee - 2tbs
Salt - according to taste
Chopped coriander - 2tbs

Method: 

Bati:

    Mix wheat flour, rava, baking soda, ghee and salt in a bowl, add water to knead the dough, dough should be tighter than chapathi dough. Close the bowl and set it aside for 10 min.   After 10 min apply oil on dough and knead it again and make equal size balls out of the dough.  

Grease baking tray and set the batis on tray.  Once oven is preheated to 400 degree F keep the baking tray in the oven and bake it for 20 min, every 5 min keep checking bati and flip the bati.  After 20 min if batis are not ready then bake for few more minutes.

   When Batis are ready apply ghee and serve hot with Dal.

Dal:

   Wash all dals and pressure cook with 2 cups of water, In a Kadai heat 2 tbs ghee and splutter mustard seeds, jeera and add bay leaves, hing, Onion, green chili, red whole chili, ginger garlic paste.  When onion gets soft add tomatoes, garam masala, turmeric, salt.  When tomatoes gets soft add cooked dal, mix well and let it boil for few min.  Garnish with cilantro and serve hot with Bati.

Sorekai /Bottle gourd Dosa

 Ingredients:

Long grain Rice: 1 cup

Idli Rice: 1 cup

Methi seeds: 1/2 tsp

Beaten rice: 1/4 cup

Urad Dal: 2tbs

Chopped Sorekai/ Bottle gourd with skin: 2 cup

Salt

Method:

Soak Long grain Rice, Idli Rice, /Urad Dal and methi seeds for 4 hours, Soak beaten rice for 10 min. Grind all soaked ingredients and transfer to a bowl,  Chop Sorekai into 1inch pieces. Grind Sorekai and add paste to batter. Add salt to the batter, Dosa can be prepared immediately or can be prepared after fermenting few hours.

Sorekai Dosa can be served with coconut chutney.

Bread Snack

Ingredients:

Soji/Rava- 1/2 cup

Chopped Bel pepper - 1 tbs
Grated Carrot - 1 tbs
Green peas - 1 tbs
Chopped Green Chili - 1/2tsp
Chopped Cabbage - 1 tbs
Chopped Onion - 1 tbs
Chopped coriander - 1 tbs
Ginger Garlic paste - 1/2 tsp
Daniya Jeera Powder - 1/2tsp
Oil - 2tbs
Salt - according to taste
Chopped coriander - 2tbs
Plain Yogurt/ Curds - 1/4 cup

Water - 1/4 cup

Method: 

Mix Rava with curds,  water and leave it for 5 min.  Mix all vegetables, ginger garlic paste, salt, daniya jeera powder to soaked rava.  

If you want you make bread into 2 slices. Spread rava batter on bread and toast it over hot tava/pan, spread rava batter on the other side and toast it both side with little oil on both side.

Serve hot with ketchup.

French Toast Casserole

 

Ingredients:

White / wheat bread -  1 loaf

Milk - 2 cups

Egg - 6

Cinnamon powder - 1/2 tsp

Melter butter - 2tbs 

Vanilla extract - 1tsp 

Brown Sugar - 1/2 cup

Chopped Walnuts: 1/4 cup

Method:

Step 1: Cut bread slices into bite size,

Step 2: Grease baking dish 8X8

Step 3: Spread bread pieces on baking dish

Step 4:  Beat milk, eggs, brown sugar,  melted butter and vanilla together in a bowl.

Step 5: Pour milk mixture over bread and make sure it covers on all pieces and sprinkle cinnamon powder and Walnuts on top.

Step 6: Cover baking dish and refrigerate for 8 hours.

Step 7: Preheat oven to 450 degree and uncover baking dish and bake for 30 - 40min.

3 ingredients pasta

Ingredients:

Pasta 1 cup

Butter/Ghee/Oil 2 tbsp

Mayonnaise 3-4 tbsp

Seasoning- Oregano flakes/Chili flakes/Garlic Seasoning 

Method:

1. In a pan add about 2 cups of water and 1 cup pasta. Add salt as per taste and Boil the pasta.

2. Drain off excess water from boiled pasta.

3. In a frying pan add about 2tbsp butter/ghee/oil. Add salt as per taste, seasoning of your choice and stir it for a while.

4. (Optional)You can also add chili powder

5. Add boiled pasta and mix well.

6. Add 3-4 tbsp mayonnaise sauce and give a good mix 

Crispy Corn

Ingredients:

Sweet corn kernel - 1 cup

Oil - 2 cups

All purpose flour/Maida - 1 tbsp

Rice flour - 3 tbsp 

Corn flour - 3 tbsp

Finely chopped coriander/cilantro - 1 tbsp

Finely chopped onion - 1 tbsp

Salt (as per requirement)

Pepper - 2 tsp

Chili powder - 2 tsp

Cumin/Jeera powder - 1 tsp

Aamchur powder - 1 tsp (optional)

Method:

1. In a pan add 2 cups of water and 1 tsp salt, after it starts boiling add 1 cup of sweet corn kernel. Cook until it boils.

2. Use a sieve to drain off excess water.

3. For corn now add 1 tbsp all purpose flour/maida, 3 tbsp rice flour, 3 tbsp corn flour, pepper powder, salt, 1 tsp chili powder and gently mix such that each kernel is coated.

4. In a frying pan add 2 cups of oil and fry the corn kernels in medium flame for about a minute or two 

5. Use a kitchen towel to remove excess oil from fried corn.

6. Let it cool for about 5 minutes and fry it again until it turns golden brown.

7. Place fried corn on kitchen to remove excess oil and transfer it to a bowl.

8. For the fried corn kernels, add salt, 1 tsp chili powder, 1 tsp cumin/jeera powder,  1 tsp aamchur powder and gently mix

9. Finally add 1 tbsp onion and 1 tbsp coriander/cilantro and serve hot

Tip: Double frying makes the corn kernels more crispier

Alfredo Sauce

Ingredients:

All purpose flour/Maida -  2/3 tbsp

Butter -  2 tbsp

Milk - 1 cup

Oregano flakes (as per requirement)

Chili flakes (as per requirement)

Method:

1. Melt butter in a pan at low/medium heat.

2. Add 2/3 tbsp of all purpose flour/ maida and stir it using a whisker to avoid lumps 

3. Add milk gradually and keep stirring until it has acquired sauce consistency and no more lumps are left

4, Add salt, oregano flakes and chili flakes as per requirement 

5. Additionally cheese can also be added 

Alfredo sauce is now ready. You could use it while making pasta/spaghetti/lasanga

Click here for alfredo pasta recipe:

Alfredo-pasta

Loaded Cheesy Nachos

Ingredients:

Nachos - 1 Pack
Grated mozzarella cheese - 1/4 cup
Grated cheddar cheese - 1/2 cup
Chopped capsicum - 1/4 cup
Chopped tomato - 1/4 cup
Sweet corn - 1/4 cup 
Black olives - 5/6 (optional)
Jalapenos - 5/6 (optional)

For seasoning:
Chili flakes
Oregano flakes

Method:
1. In a bowl take 1/4 cup sweet corn and add about half a cup water. Boil the sweetcorn on a flame and let it cool down.
2. Dice black olives and jalapenos
3. In a baking pan, layer the ingredients as follows
    *Add about 3/4 of nachos for the base layer
    *Add capsicum, tomato, sweet corn, black olives and jalapenos
    *Top the veggies with 1/4 cup cheddar cheese
    *Put the remaining 1/4 of nachos
    *Finally add 1/4 cup cheddar cheese
    *Sprinkle chili flakes and oregano flakes
4.Bake in an oven at 170 degree celsius for 5-7 mins
5.Top the nachos with mozzarella cheese before serving

Spinach-Cheese Swirls Puff

Ingredients:

Pastry Sheets - 1 sheet(Pepperidge Farm Puff Pastry Sheets)
Chopped Onion - 1 cup
Finely Chopped garlic - 1tbs
Chilli flakes - 1tsp
Salt - 1/2 tsp
Chopped fresh Spinach - 6 cups
Grated Mozzarella Cheese - 1/2 cup

Method:
Stir all ingredients in a large bowl.  Unfold the pastry sheet on a lightly floured surface. Top with the cheese, spinach mixture.  Starting with a short side, roll up like a jelly roll, Apply little water at the end and seal the roll. Cut into 20(1/2-inch) slices. Place the slice, cut-side down into baking sheets.

Preheat oven to 400 degrees. Bake for 15 minutes / until golden brown.

Mango Cheese Cake

Ingredients:

Pie crust: (you can also use ready to use 6 inch graham cracker pie crust)

Graham crackers: 8

Melted butter: 3tbs

2nd and 3rd layer:

Mango pulp/puree: 3/4 cup

Cream cheese: 226g 

Condense milk: 170g

Sugar: 1tbs

Unflavored Gelatine: 1 tbs

Warm water 3/4 cup

Method:

1st layer: (you can also use ready to use pie crust)

• Crush 8 Graham crackers and mix in 3 tbs melted butter with a fork until well blended (should look like moist beach sand). 
• Pour into a greased glass bake-ware / spring-form / cheese-cake pan and press down the mixture to pack into a firm, uniform layer at the bottom. 
• Put in fridge for 15min.

2nd layer: 

• In a bowl, mix 1/2 cup Mango puree, 226g room-temperature cream cheese,  170g condensed milk(1/2 tin) in a mixer / blender until well combined. (Do not mix / blend the ingredients at high speed or for too long). 
• In 1/2 cup of warm water, mix 1/2 tbs of sugar, and 3/4 tbs of unfavored gelatine and stir with a spoon immediately not allowing lumps to form. After the gelatine solution has dissolved, pour into the Mango cheese mixture and mix / blend until well combined. (Again do not mix / blend the ingredients at high speed for, too long). 
• Pour this mixture gently over the firm 1st layer, make sure there is 1/4 cm space for 3rd layer and very gently shake the pan to prevent any air bubbles, and set in the freezer for 20 min or until this layer is set firm.

3rd layer: 

• In a bowl, take 1/4 cup Mango puree. 
• In 1/4 cup of warm water, mix 1/2 tbs sugar and 0.25 tbs of unflavored gelatin and stir until dissolved. Add this to the Mango puree and mix well until well combined without any lumps. 
• Pour this mixture gently over the firm 2nd layer, and set again in the freezer for 20 min or until set.

Bas Saaru/ Uralikalu /Ulavalu / Horse grain

Ingredients:

Uralikalu /Ulavalu / Horse grain - 1cup
Onion chopped - 1 and 1/2 cup
Garlic - 10
Red chili powder - 2tsp
Tomato - 1 medium size
Tamarind - 1 lime size
Grated coconut - 3tbs
Sambar powder - 1tsp
Turmeric powder - 2 pinch
Daniya Jeera powder - 1tsp
Chopped Drum stick leave/Methi - 1bunch(Optional)
Chopped coriander - 2tbs

Seasoning:

Mustard seeds:1 tsp

Cumin / Jeera - 1tsp

Urad Dal - 1tsp

Curry leaves: 10

Oil: 4 tbs
Red Chili - 2

Method:
Soak Horse grain for 8 to 10 hours. We can follow our own method to sprout these grain either in cloth or in stainless steel colander.  I make my sprouts using colander, keep soaked grain in colander and cover it with a lid and leave it for 10 to 12 hours.  Container can be place in oven.  We get nice long sprouts during summer.

We can also make this recipe without sprouts just by soaking Horse grain

Pressure cook Horse grain with 3 cups of water for 10 minutes or 1 whistle.  When its cool down separate water and horse grain.

Dry curry:
Make seasoning with Oil - 2tsp, mustard seeds 1/2 tsp, Cumin 1/2 tsp, Urad Dal - 1tsp, Curry leaves and red chilis.  When mustard seeds start spluttering add Onion and chopped garlic, when onion gets soft add Drum stick leaves/Methi(Optional), horse grain, turmeric, chili powder 1tsp, grated coconut 2tbs, daniyajeera powder and salt to taste, mix well and close lid and cook for 5 minutes.  

Rasam/Saaru:
Saute chopped onion 1/2 cup, garlic 2 with 1tsp oil, keep it aside and let it cool.  In a small bowl boil tomato and tamarind with 1 cup of water, when tomato gets soft turn of flame and let it cool for few minutes.  take a blender jar and add cooked onion garlic, tomato tamarind, Sambar powder, coconut tbs, chili powder and some water.  make it into paste and keep it aside.
Prepare seasoning with Oil - 2tsp, mustard seeds 1/2 tsp, Cumin 1/2 tsp, Curry leaves,  When mustard seeds start spluttering add ground paste, filtered horse grain water, salt to taste, 1 cup of water if it's too thick and let it boil for 5 to 10 minutes, turn off flame and garnish with coriander

Serve hot with rice or Ragi Or Jowar Mudde/Sangati 

Oats Quinoa brown rice Dosa/ Idli batter

Ingredients:

Quinoa: 1cup
Brown rice: 1 cup
Old fashion Oats: 1 cup
Idli Rice: 1 cup

Urad dal: 1 cup

Chana dal: 2tsp

Methi seed / Fenugric seed: 1/2 tsp

Salt: According to taste

Method:

Soak all the ingredients for 4 to 5 hours. Grind all the ingredients.

keep the batter in a warm place to get ferment overnight.

Just before preparing Dosa/Idli add salt.

Heat pan or griddle with little ghee or oil.
Spread the mix on pan in circular motion to make thin Dosa and cook both the side.

Dosa can be served with Coconut chutney / peanut chutney / onion chutney ( for the reciepe refer my Chutney section).

Paneer Biriyani

Ingredients:

• 3 tbsp Oil
• 2 cups of basmathi rice
• 1 cubed capsicums or 1 large potato cubed (optional)
• 1 large onion thinly sliced
• 2 green chilies slit or minced
• 1 cup cubed Paneer
• 1 medium tomato chopped
• ⅛ tsp. ground turmeric
• ½ tsp. red chili powder
• 1 tsp. Biryani masala powder (adjust)
• Fistful of mint and coriander leaves chopped
• Salt to taste
• 3 cups water

For Marinate:

• Plain Yogurt - 1cup
• Ginger garlic paste - 1tsp
• Garam Masala - 1tsp
• Salt - 1/2 tsp
• Red Chili powder - 1/2tsp
• Dry Mango Powder - 1/4tsp
• Turmeric Powder - 1/4tsp    

Dry spices 

• 1 star anise
• 2 bay leaf
• ½ tsp. shahi jeera / black cumin
• 2 green cardamoms
• 4 to 5 cloves
• 1 inch cinnamon stick

Method:

1. In a medium size bowl mix all marinate ingredients then add capsicum, paneer and potato pieces and mix it well and let it sit for 20 min.  
2. Soak rice for 30 mins. 
3. In the nonstick pan add the dry spices and allow them to sizzle. Add onions and fry for few min.
4. Add tomatoes, mint, red chili powder, turmeric, salt and marinated ingredients. Cook until the tomatoes turn mushy.
5. Add biryani masala powder and fry till the mixture thickens.
6. Pour water and add salt. Bring it to a boil
7. Add rice and cook rice in half open pan till very little water is left. 
8. Lower the flame, cover and cook till the rice is done. around 10- 15 min. After turning off the flame let it settle down for 10 min. 
9. Fluff up the Paneer biryani and garnish with Coriander Leaves. 
10. Serve hot with raita.

Sambar Powder

Indredients:

Toor Dal - 1/2 cup
Daniya - 3tsp
Methi - 1/4tsp
Jeera - 1tsp
Chandal - 2tsp
Urad dal - 1tsp
Red Chili - 10
Grated dry coconut: 1/2 cup

Method:
Shallow fry all above ingredients without coconut for 8 to 10 min until all ingredients r slightly brown and then add coconut and fry for 1 or 2 min.  Let it cool,  make powder and use it in your recipe. 

Rabdi

Ingredients:
Ghee - 1tbs
Ricotta cheese - 15oz tub
Sweeten Condense Milk - 12oz can
Mix nuts roasted - 1 cup
Milk - 3cups
Cardamom - 2
Saffron strings - 6-8

Method:
      In a wide pan melt ghee and add ricotta cheese, mix well and cook for 15 - 20 min on slow heat.  Keep mixing every one minute.  Cook till ricotta cheese is together like a dough.
Now add milk and condense milk and mix well.  cook for 5 minutes.
Add nuts, cardamom powder and Saffron strings and mix well.

Serve hot or Chilled.

Besan Burfi

Ingredients: 
Besan - 3cups
Butter - 16oz
Sugar - 2 cups
Nuts -2tbs
Elaichi Powder - 1/4sp

Method:
 Grease a glass or steel tray and keep it aside.  Melt butter in a nonstick pan, once it gets transparent add Besan and fry it for 5 to 10 min until it changes color little bit or until we get nice aroma.  Turn off the heat and then add sugar and mix well.
Pour Besan mixture to the tray and sprinkle nuts and Elaichi powder.  Let it set for 4 to 5 hours or refrigerate for 1 hour and then make pieces according your desire.

Can be stored for a week.

Mango Ice Cream

Ingredients:
Kesar Mango pulp: 1can
Cool Whip: 16oz (Thaw for an hour)
Evaporated Milk: 1can
Condense Milk: 1can
Fresh Mango pieces : 1cup
Cardamom powder: 1/4 tsp

Method:
  Mix well Kesar Mango, Cool Whip, Evaporated Milk, Condense Milk.  Add Mango pieces, cardamom powder and mix and transfer to a air tight container and Freeze for 4 - 5 hours.

Serve cold