PUTHINA MALLI SADHAM-MINT CORIANDER RICE- RISSO VERDE - GREEN RICE

Ingredients

Basmati rice-2 cups (soak for 30 min)
Mint rice-1 cup
Coriander-1/2 cup
Peas-1cup
Ginger-1 tsp
Garlic-3 cloves
Green chilli- 2 ea
Cumin seeds- 1 tsp
Fresh coconut - 1/2 Cup(grated)
Oil - 2 tbsp

Method


Blend in Coconut, mint, coriander, ginger, garlic & green chilli to a fine paste.

Heat oil in a pan temper with cumin seeds  & add in the green paste.
Allow it to cook.

Season it well. Add in 4 cups of water to the mix & let it boil.

Add in the soaked rice,peas & cook it well.

 Serve hot with Onion Raitha.

TOMATO BASIL SAUCE- PASTA TOMATO SAUCE

Ingredients

Canned  tomato-2 can
Red onion-1 ea
Garlic-2 tsp
Fresh basil-1/2 cup
Dried oregano-2 tsp
Dried basil-2 tsp
Bay leaves-2 ea
Olive oil-5 tbsp
Crushed pepper-1 tsp
Sugar-1 tsp
Salt- to taste

Method

Heat olive oil in a pan, add bay leaves, garlic, onion & sauté few mins.
Add in Dried oregano & basil to flavour.

Add canned tomatoes & simmer until it gets cooked very well.
Simmer it until all the liquid evaporates & forms to a thick sauce.

Add in salt & sugar to adjust seasoning. Add a nit more olive oil & allow to simmer.
Finish with fresh basil & use for pasta.

VEG SAMOSA

Ingredients


For Dough:
All purpose powder-2 cups
Salt- a pinch
Rawa-1 tbsp
Butter-2 tbsp


Mix all ingredients with water & make a tough dough & keep it aside.


For Stuffing:


Potato-1cup(cubed)
Cauliflower-1 cup(florets)
Peas-1/2cup
Turmeric powder-1/4tsp
Red chilli powder-2 tsp
Garam masala-2 tsp
Ginger-1/2 tsp(finely chopped)
Oil-2 tbsp
Cumin seed-1 tsp
Method
Heat oil in a pan, add cumin seed,ginger & sauté few seconds.
Add potato,turmeric powder,red chilli powder,garam masala & salt.
Cover the lid & allow to cook until half done.
Add cauliflower,peas & cook well .
keep it aside.

Take the dough , make a round shape & cut in to 2 halves.
Take one make a cone shape, in centre add malasa & fold it in.
Deep fry in hot oil .
Serve with Tamarind chutney or Mint chutney.

KADUGU PODI RICE- MUSTARD POWDER RICE - MUSTARD RICE

This recipe is great remedy for cold.

Ingredients
Mustard-2 tbsp
Salt-1 tsp
Boiled rice-1cup
Sesame oil-2 tsp


Method

Heat the pan, dry roast mustard seeds until  it crackles.
Blend it with salt & keep it aside.
Take a bowl, add boiled rice ,mustard powder , sesame oil & mix well.
Serve with  papad.

CHEESE BITES

Ingredients

Crackers biscuit-30 ea

Cream cheese-100gms

Onion-1/2cup (finely chopped)

Tomato-1/2 cup(finely chopped)

 Green Capsicum-1/4 cup(finely chopped)

Yellow capsicum-1/4cup(finely chopped)

Red capsicum-1/4 cup(finely chopped)

Crushed pepper corn-1/4 tsp

Cilantro-1tbsp(finely chopped)

Method

Mix all the ingredients except crackers.

Arrange the crackers &  add cheese mix on top.

Serve with hot tea.

IDLY POWDER - IDLY PODI- GARLIC IDLY PODI

Ingredients 
Splitted channa dhal-1/2 cup
Urad dhal- 1/2 cup
Whole red chillies- 10-12 ea (acc to taste)
Methi seed-1 tsp
Black sesame seed-1 tbsp
Garlic -5-6 cloves
Hing- a small piece or 1 tsp
Jaggery-  small piece
Tamarind- small piece(raspberry size)
Oil-2 tbsp
Salt- to taste

Method


Heat oil in a pan, dry roast all items one by one until golden roast.
Keep it separate & allow it  to cool down.
Mix red chillies,salt ,hing in a blender to grind few seconds, add roasted channa dhal,urad dhal ,sesame seed to grind to a fine coarse  powder.

Finally add garlic,jaggery to grind few seconds.

Serve with Idly or Dosa.

ONION SAMOSA

Ingredients
Onion-3 ea(sliced)
Redchilli powder-2 tsp
Mustard seed-1 tsp
Salt- to taste
Oil-2 tsp + frying
Samosa sheet-20 ea


Method

Heat oil in a pan, add mustard seed, onion & sauté.
Add red chilli powder,salt & mix well & allow to cook.
Take the samosa sheet, add onion mix & fold it in the shape of a triangle.
Deep fry in oil  & serve with Tamarind chutney or Mint chat chutney.

I am sending this recipe to priya's  healing foods onion. 
I am also sending onion pakodas, kunuku to her event.

PIZZA-VEG PIZZA-PANEER PIZZA

Ingredients
Pizza Base:
Plain flour-2 cups
Fast dry yeast-1 tsp
Salt-1 tsp
Sugar-1tsp
Olive Oil-3 tbsp


Mix the dry yeast in luke warm water & allow to wait 2 mins.
Take a bowl, add rest of the ingredients with dry yeast water & mix well.
Dough should be soft. Apply olive oil & rest it 1-2 hours.

For toppings:
Tomato sauce-1/2 cup
Capsicum-1 cup (sliced)
Onion-1 ea(sliced)
Tomato-1 ea(sliced)
Mushroom-1 cup(slice)
Corn-1/4cup
Cheddar cheese-1/2cup


Method

Preheat the oven 200'C.
Dust the baking tray with flour, apply the pizza dough as base.
Apply tomato sauce on the base &  add vegetables.
Add cheddar cheese cook it 10-15 mins in the oven.
Serve hot.

PANEER PIZZA

Ingredients
Paneer- 1cup (grated)
Capsicum-1 /4 cup(sliced)
Onion-1/4cup(sliced)
Cheddar cheese-3tbsp
Cilantro-1/2cup
G.chillies-2 ea(finely chopped)
Pizza Base- 1 ea(medium)
Tomato sauce-1/2cup


Method

Preheat the oven 200'C 
Dust the baking traywith flour.
Apply the pizza dough as a base.
Apply tomato sauce on base & top with onion, capsicum,chopped chillies,cilantro & grated paneer.
Add cheddar cheese & cook it 10-15 mins.
Serve Hot.

ALOO PARATHA

Ingredients


Potato- 250 gms ( boiled & mashed)
Onion- 3 tbsp (finely chopped)
Green chillies-2 ea(finely chopped)
Ginger-1/2 tsp (finely grated)
Red chilli powder-1 tsp
Amchur powder-1 tsp
Salt- to taste


For Dough
Refined Wheat Flour-1 cup
Salt- to taste


Method


Make a tight dough with wheat flour & water & allow to rest.
Mix boiled grated potato,onion,g.chillies,ginger,red chilli powder,salt & amchur powder.

Mix well & make a lemon size ball.
Flatten the dough.

In centre put aloo mixture & again fold it and flatten it again.
Heat tawa,put the stuffed paratha & cook both sides evenly.
Serve hot with veg masala or chutney or Raitha.

MILAGU KUZHAMBU- GARLIC MILAGU KUZHAMBU

Ingredients

Garlic pods- 30 ea

Mustard seed-2 tsp

Tamarind - small lemon size

Salt- to taste

Sesame oil- 1/2 cup

Asafoetida- 1 tsp

To Roast

whole blackPeppercorns-2 tbsp

Cumin seeds -1 tsp

Coriander seeds-3 tbsp

Splitted channa dhal-2 tsp

Urad dhal-3 tsp

Red chillies-5-7 

Methi seeds-2 tsp

Curry leaves-5-6 sprigs

Method

Heat oil in a pan, add all  roast items one by one & roast upto golden brown.
Blend in all roasted spices along with tamarind & hing(asafoetida) to a fine paste.

Heat oil in a pan, add mustard seed, garlic sauté few mins.

Add ground paste & allow to cook & keep simmering until all oil comes out.

CREAMY STUFFED MUSHROOM

Ingredients


Button Mushroom-20 ea
Onion-2 tbsp (finely chopped)
Green capsicum-3 tbsp (finely cubed)
yellow capsicum-3 tbsp
Sweet corn-1 tbsp
Pepper powder-1 tsp
Salt- to taste
Cheddar Cheese-1 cup(grated)
Butter-2 tbsp
Oil-3 tbsp


Method

Trim the mushroom & remove the stalk.
Chop the stalk & keep it aside.
Heat butter in a pan, add mushroom & saute upto golden brown & keep it aside.
Heat oil in a pan, add onion, peppers,chopped stalk,pepper powder,salt &allow to cook  & keep it aside.
Arrange the mushroom in tray, stuff the vegetable masala & cheddar cheese.
Roast in hot oven for around 15min until cheese melts.
Serve hot.

CHAT GREEN CHUTNEY

Ingredients


Mint-1cup
Coriander-1cup
Ginger-1 tsp
Chat masala-1 tsp
Lemon juice-2 tbsp
G.chillies-2 ea


Method


Add Mint,coriander,ginger,g.chillies &blend it together as a fine paste.
Add lemon juice,chat masala & salt.
Serve with chat items.

TAMARIND CHUTNEY

Ingredients


Tamarind-200gms
Sugar-2 cups
Red chilli powder-1 tsp
Chat masala-3 tsp
Roasted cumin powder-2 tsp
Salt-1 tbsp
Pepper powder-1/2 tsp


Method


Soak the tamarind in hot water & squeeze out 3 cups juice from the pulp.
Add all ingredients & mix well.
Allow to boil for 5 to 10 mins.
Allow  it cool & serve with any chat items.
Note:
We can store this chutney  for atleast a  month in the refrigerator.

CARROT ALMOND KHEER

Ingredients
Carrot- 250gms
Almond-50 gms
Sugar-1 cup
Cardamom- 2 ea
Milk-3 cups


Method
Soak the almond in hot water & de-skin.
Pressure cook the carrot & almond with milk upto a whistle or two.
Cool it & grind with sugar & cardamom.
Serve cold .

KOTHU PAROTTA- KAIMA PAROTTA

Ingredients
Paratha-4 ea(Click here for the recipe)
Onion-1 ea(finely chopped)
Tomato-1 ea (finely chopped)
Ginger garlic paste-1+1tbsp
Red chilli powder-2 tsp
Garam masala-1 tsp
Cardamom-2 ea
Cloves-4 ea
Oil-for frying +2 tbsp
Plain flour-1 cup
Salt- to taste
Red food colour- a pinch
Corn flour-1 tbsp
Coconut-1 cup
Cashew nuts-10 ea
Poppy seed-1 tbsp


Method


soak the poppy seed , cashew paste & grind a fine paste with coconut.
Cook the paratha & keep it aside.
Make a medium thick batter with plain flour,corn flour, ginger garlic paste, red chilli powder, salt & red food colour.
Cut the paratha in quarter, dip in the batter & fry in oil until golden brown.
Cut the fried paratha as a small pieces & keep it aside.
 Add oil in a pan, add cardamom, cloves, onion, ginger garlic paste, tomato & saute few mins.
Add red chilli powder, turmeric powder, garam masala powder & allow to cook until all raw flavour extracts.
Add coconut paste & allow to saute until oil comes out.
Now add fried paratha & mix well.
Garnish with red onion & cilantro.
Serve with Raitha.