Mixed Vegetable Pakodas

fresh spinach chopped
onion - cut into long thin slices
Potato - peeled and cut into long thin slices
Cauliflower - Small pieces
Green Peppers - cut into long thin slices
ajwain
water
Besan
salt
Chilli Powder
Cumin Powder
Corriander Powder
salt

chat masala
oil for frying

Mix all the ingredients except water, oil and chat masala. Mix well by adding water little by little to make a very thick mixture. Using 2 forks take 1tbsp of mixture and slowly slide into the hot oil. Deep fry until golden. Sprinkle with chat masala.
Serve with hot tomato ketchup.

Samosas

Veggie Samosas
Potatoes (boiled and mashed)
Peas
Onions-finely chopped
Jeera
Green Chillis -finely chopped
Corriander leaves-finely chopped
salt
oil

Chicken Samosas
Minced chicken
Garam Masala
Cumin powder
Corriander Powder
Peas
Onions-finely chopped
Corriander leaves-finely chopped
Chilli Powder
salt
oil

For Wrapper
Flour Tortillas
All-purpose flour
water
Oil for deep frying

Make vegetable curry or chicken curry using the above ingredients.
Cut the tortillas into half. Make a paste of all-purpose flour and water. Make cones with tortillas. Use flour paste as glue. Fill the cone with veggie or chicken filling. Close again with the flour paste. Deep fry in hot oil until golden. Serve hot with coriander chutney and tamarind chutney.

Mirchi Bajji (Chilli Bajji)

For Bajjis:
long green chillies - 10
Besan (Chickpea flour) - 2 cups
baking soda - 1/4tsp
cumin powder - 1 tsp
coriander powder - 1tsp
Ajwain(Caraway seeds) - 2tsp
salt
chili powder
oil
Chat Masala powder

For Filling:
Sesame seeds powder - 4 tbsp
Tamarind pulp - 1tbsp
salt

Make a slit on one side of the chillies and remove the seeds using the back side of a teaspoon.
Mix Besan, Ajwain, baking soda, cumin Powder, coriander powder, chili powder, salt and make a thick batter.
Mix sesame powder, tamarind pulp and salt . Spread this mixture inside the slit green chillies, again using the back of a teaspoon.
Heat oil in a Kadai. Dip the chillies in the batter and deep fry them.
Sprinkle chat masala on the top.

For cut mirchi: When deep frying, fry only half way through. Cut the bajjis into 2" pieces. Deepfry again until golden.
Serve them with chopped onion mixed with chopped cilantro and chat masala.

Mango Punch

Mango Pulp - 1 16oz can
Chilled 7 up - 1 2litre bottle
vanilla ice cream 4 big scoops
sugar 2 tbsp

Mix mango pulp and sugar. Add 7up and mix. Add Vanilla ice cream scoops.
Serve it in a punch bowl with a ladle.

Mango Pie

1package cream cheese - 8oz
1package cool whip - 8oz
sugar - 1cup
water - 8oz
mango pulp - 2cups
Graham cracker pie crust - 1
gelatin - 2 packets

Pour the mango pulp in a mixing bowl. Add softened cream cheese, sugar and cool whip.
Dissolve gelatin in tepid water. Add the dissolved gelatin water into the mixing bowl and gradually fold it in. Pour the mixture in a pie crust. Refrigerate for 4 to 5 hours before serving. Serve with a dollop of coolwhip on the top.

You can substitute the coolwhip and sugar with 1 14oz can of sweetened condensed milk or 1can of evaporated milk and sugar.

Oreo Cookie Ice cream Pie

1 package Oreo Cookies crushed to crumbs ( take cream out of 1/2 cookies in the package before crushing)
1/2 cup Butter melted
9oz Cool Whip thawed
1/2 gallon vanilla ice cream

Chocolate sauce: Melt sweetened chocolate bar, 2tsp butter, 3tbsp evaporated milk. Bring to a boil. Add vanilla extract and mix. Set aside to cool it down.

Reserve 1/4 cup of cookie crumbs and set aside.
Mix remaining crumbs with butter. Press into a pie plate and place in freezer for 15 minutes to set up.
Take softened ice cream and mix the reserved crumbs. Spoon in the ice cream into the pie shell and spread. Pour chocolate sauce on top of ice cream and freeze for 30min. Spread a layer of coolwhip. Freeze overnight.

Tamarind Rice ( Chintapandu Pulihora)

Rice - 2cups cooked
channadal - 1tbsp
Peanuts - 1tbsp
chopped green chillis - 2
methi seeds - 1/4tsp
hing - pinch
mustardseeds - 1tsp
jeera - 1tsp
coriander pdr - 1/2tsp
cumin pdr - 1/2tsp
curryleaves - - 6 to 8
chilli pdr - 1/2tsp
turmeric - 1/2tsp
oil
Tamarind pulp- 3tbsp
Sesame Seeds powder - 1tbsp

Heat the oil in the pan and add mustard seeds, jeera, methi seeda, curry leaves, red chillis, hing and saute. Add green chillis and saute for a minute. Add Peanuts and chanadal and fry until they start browning. Add turmeric, cumin powder, corriander powder, chilli powder and mix well. Add tamarind juice and cook until the juice thickens and oil oozes out. Add sesame powder and mix well. Add salt and mix. Cook for 10minutes on medium flame.
Mix this with cooked rice. Serve at room temperature.

Spicy Yogurt Rice (Daddojanam)

Rice - 2 cups
Plain Yogurt - 2 cups
Green Chillis - 2
Red Chillis - 2
Black Peppercorns - few
Curry Leaves - 6
Urad dal - 1tbsp
jeera - 1tsp
Mustard seeds - 1tsp
ginger - 1/2" square(grated)
Salt
oil
asafoetida - pinch

Cook Rice. Fluff it up with fork. Beat plain yogurt and add some water. Mix Rice and yogurt. Adjust yogurt and water content. Add salt and mix. In a pan heat some oil. Add Urad dal, jeera, mustard seeds, asafoetida, pepper corns curry leaves, red chillis, ginger and fry for a minute. Add chopped green chillis and fry for one more minute. Add this mixture to yogurt rice. Mix well and serve chilled with pickle.

Lemon Rice

Rice - 2 cups
Lemons - 4tbsp
Peanuts - palm full
Cumin - 1/2tsp
Mustard seeds - 1/2tsp
Dry Red Chillies - 2
Curry Leaves -few
fenugreek seeds (methi seeds) - 1/4tsp
asafoetida - a pinch
urad dal - 2tsp
chana dal - 2tsp
green chillis - 2 slit
oil
salt
turmeric powder

Cook rice. Cool and fluff with a fork.
Heat oil in a pan. Add cumin , mustard seeds, dals, peanuts, red chillies, curry leaves, asafoetida. Fry until the dals start browning. Add turmeric and green chillies and fry little more. Add this mixture to rice in a mixing bowl. Add salt and lemon juice. Mix well. Serve with pickle.

Egg Fried Rice ( Indian Style)

Basmati Rice - 2 cups
water - 4cups
Eggs - 4
Green chillies - 3 slit
Curry Leaves - few
Cilantro - 1/4 cup chopped
Onions - 1 medium chopped
Ginger Garlic Paste - 1tsp
Whole garam masala - cloves, bay leaf, cinnamon stick, Cardamom, Shahjeera
Salt
oil

Cook rice with water. Cool and fluff with a fork.
Heat oil in a pan. Add whole garam masala and curry leaves. When they start spluttering add onions and green chillies. Fry for few minutes. Add ginger garlic paste and fry little more. Break Eggs right into the pan on top of onion mixture. Do not mush or mix the eggs. Cover and turn down the flame to low. Cook until eggs are cooked through. Add cilantro and mix everything ( make pieces of the cooked eggs in the pan using a wooden spoon). Add cooked rice and fry for a minute. Add salt and mix. Serve hot.

Refried Bean Salsa Dip

Store Bought Salsa - 1/2 Medium Jar
Refried Bean Tin - 1
Jalapenos - 2 finely chopped
Cilantro - 1/4cup finely chopped
Cream cheese - 2 to 3 tbsp
hot sauce - to taste

In a microwavable bowl. Add refried beans and Cream Cheese. Microwave for 1 - 2minutes or until the cream cheese softens. Add Salsa, Jalapenos, cilantro, hot sauce and mix well.
Serve with tortilla chips

Parvannam (rice kheer)

In a pan cook rice using 1 cup rice and 3 to 4 cups water. When rice is soft, add 2 to 3 cups milk. When milk starts boiling, add grated Jaggery (about 1 1/2 cup). When it melts and mixes well, add nuts roasted in ghee and cardamom powder. Mix and serve.

Coconut Chutney

1 whole coconut chopped into small pieces
green chillis - 3 to 4
Chanal Dal - 1/4 cup
garlic - 1pod
salt
mustard seeds
cumin seeds
curry leaves
dry red chillis
urad dal - 1tsp

In a hot pan dry roast chana dal. In another pan heat little oil and add coconut pieces, green chillis, garlic and fry for a minute or two. In a blender add fried green chillis, garlic and roasted chana dal, salt. Make it into a smooth paste. Put this mixture in a serving bowl.

In another pan, heat little oil. Add cumin and mustard seeds, urad dal, curry leaves, red chillis, turmeric. When they start spluttering, pour this over the coconut mixture and mix. Serve with idli, dosa etc.

Peanut Chutney

peanuts - 1cup (Dry roasted)
green chillis - 3 to 4
garlic - 1pod
tamarind pulp - 1 to 1 1/2tbsp
sugar - 1/2tsp
salt
mustard seeds
cumin seeds
curry leaves
dry red chillis
urad dal - 1tsp

Heat little oil in a pan. Add green chillis, garlic and cook until soft. In a blender add chillis and garlic, dry roasted peanuts, tamarind paste, sugar, salt. Make it into a coarse paste. Put this mixture in a serving bowl.

In another pan, heat little oil. Add cumin and mustard seeds, urad dal, curry leaves, red chillis, turmeric. When they start spluttering, pour this oil mixture over the peanut mixture and mix. Serve with idli, dosa etc.

Tomato Chutney

Tomatoes - 2big choppes
peanuts or sesame seeds or cashews - 1/2cup (Dry roasted)
chana dal or urad dal - 1tbsp (Dry Roasted)
green chillis - 3 to 4
garlic - 2pods
tamarind pulp - 1/2 to 1tbsp
sugar - 1/2tsp
salt
mustard seeds
cumin seeds
curry leaves
dry red chillis

Heat little oil in a pan. Add green chillis, garlic and tomatoes and cook until soft. In a blender add tomato mixture,dry roasted nuts, dry roasted dal, tamarind paste, sugar, salt. Make it into a coarse paste. put this mixture in a serving bowl.

In another pan, heat little oil. Add cumin and mustard seeds, curry leaves, red chillis, turmeric. When they start spluttering, pour this oil mixture over the tomato mixture and mix. Serve with rice, roti or toast.

Baingan Ka Bharta

eggplants -2
green chilies - 2 chopped
Ginger-Garlic paste
Onion -1 chopped
tomatoes - 2 chopped
turmeric
chili powder
mango powder (optional)
garam masala -1/4tsp
cumin powder - 1/2tsp
coriander powder - 1/2tsp
salt

Brush the eggplants with oil. Make holes with a fork. Bake at 400 degrees for 30 to 40 minutes, or until soft. Cool and peel the skin. Mash the pulp with a fork.

Heat oil in a pan. Add cumin and mustard seeds, green chilies, ginger garlic paste, and onions. Fry until onions are golden. Add turmeric, tomatoes and cook until tomatoes are soft. Add the spice powders, salt and stir well to combine. Cook for few more minutes and add coriander leaves before turning off the flame. Serve hot with a roti.

Bhagara Rice

basmati rice - 2 cups
water - 3 1/2 cups to 4cups
ginger-garlic paste - 1 tbsp
mint leaves - 1/2 cup chopped
green chillis - 4 to 6 slit
cloves few
cardamoms few
cinnamon sticks few
shahjeera
bay leaves
curry leaves
coriander leaves 1/2cup chopped
oil
Ghee 1 to 2tsp
salt

Soak rice for 30 minutes and drain. Heat oil and little butter in a pan. Add cardamoms, cinnamon, shahjeera, bayleaves and saute. Add green chillies, mint, curry leaves, gingergarlic paste. Add salt and about 4 cups of water. Add soaked and drained rice. Bring to boil. Cover and cook on medium-low flame until done. Sprinkle coriander leaves on the top and serve hot with gravy currys and Raita.

Chicken Kababs

Cut chicken into 1" pieces
Cut red onions, red peppers and green peppers into 1" pieces

Marinate chicken with yogurt, salt, chilli powder, kasoori methi powder, corriander powder, Jeera powder, red-orange color, chopped corriander lesves, chopped garlic and olive oil. Marinate for 6hrs. Add lemon juice and marinate for 30min more.
Thread chicken, onions and peppers onto skewers.

Grill skewers, turning once for 4 to 6 minutes. Grill until cooked through.

Serve hot with lemon wedges, sliced onions and chillis.