SESAME LADDU (NUVVULU LADDU)

INGREDIENTS:

1 cup sesame seeds
1 cup jaggery
2 tsp milk (optional)

METHOD:

1. Take a pan and dry roast sesame seeds till they are light brown. Keep aside and let it cool to room temperature

2. Grind the sesame seeds into coarse powder. Add jaggery and grind again.

3. Make into laddu's. Add milk if the powder is too dry.

Enjoy this quick and healthy sweet!

VEG DUM BIRIYANI (EASY METHOD)

METHOD:

STEP1:

1. Cut all vegetables (Cauliflower, beans, carrot, potato, onions) into slices

2. Take a large pan and saute them in oil until they are soft

3. Take a bowl, add the cooked vegetables, red chilly powder, turmeric, ginger garlic paste, elaichi, cinnamon, 1 cup curd and mix well and keep aside for 15 minutes in fridge - This is vegetable marinade.

STEP2:

1. Take a pan, add oil, elaichi, cinnamon, shah jeera and fry well

2. Add two cups basmati rice and fry well for 5 minutes.

3. Add 4 cups of water and boil till the rice is half cooked

STEP3:

1. Take a heavy bottom pan/bowl. Add oil, marinated vegetables and rice into layers

2. Cover with lid and cook for 20 to 25 minutes in low flame

Serve hot with raita, korma or mirichi ka salan!

MULLAKKADA RASAM(DRUMSTICK RASAM)

INGREDIENTS:

2 Drum sticks
1/4 cup raw rice
2 tsp sesame seeds
2 green chillies
1/4 cup coconut
curry leaves
5 cloves garlic
10 urad dal vadiyalu (urad dal badi)
salt to taste
oil
tadka - mustard seeds, jeera, red chillies, urad daal

METHOD:

1. Cut and boil the drumsticks until they are soft. Keep aside, along with water

2. Soak rice into water for 15 minutes

3. Grind sesame seeds, green chillies into fine paste.

4. To this, add soaked rice, coconut and water and grind into smooth paste. Keep aside.

5. Take a pan, add oil and make takda (mustard seeds, jeera, red chillies, urad daal), garlic, and curry leaves

6. Now add tadka into drumstick water.

7. Put the drumstick water on stove, and bring to boil. Now add the above paste and mix well with salt. Boil for 2 more minutes and switch off the stove.

8. Add the fried urad dal vadiyalu (urad dal badi) to the rasam.

Serve hot with rice and ghee!

SARVA PINDI (RICE FLOUR ROTI)

INGREDIENTS

1 CUP RICE FLOUR
1/2 CUP SPINACH
1/2 CUP CORIANDER LEAVES
3 TSP RED CHILLI POWDER
1 TSP SEASEME SEEDS
1 TSP JEERA
1/2 CUP WARM WATER
2 TSP SALT
OIL

METHOD:

1. MIX ALL THE INGREDIENTS (EXCEPT OIL) IN A BOWL

2. ADD WARM WATER AND MAKE INTO SOFT DOUGH

3. SEPARATE INTO 4 OR 5 LARGE BALLS

3. HEAT PAN, ADD OIL, TAKE 1 BALL AND PRESS WITH WET HAND LIKE ROTI

4. FRY BOTH SIDES WITH OIL AND REMOVE FROM THE PAN

SERVE HOT WITH ANY PICKLE OR CHUTNEY

BITTER GOURD MASALA (KAKARA KAYA)

INGREDIENTS:

3 Nos Bitter Gourd (Small)
2 big onions
1 tsp ginger garlic paste
1 tsp red chili powder
2 tsp tamarind paste
5 tsp jaggery powder
2 tsp turmeric powder
1 tsp garam masala powder
1 litre water
salt to taste
oil

METHOD:

1. Cut bitter gourd into rings and remove the seeds

2. Add turmeric and salt in water and boil the bitter gourd rings, till they are tender

3. Drain the water and keep them aside

4. Heat oil in a pan, add ginger garlic paste, chopped onions and fry till they become brown

4. Add red chilly powder, turmeric powder, garam masala and fry

5. Add bitter gourd rings, tamarind paste and jaggery powder and fry for 10 minutes with lid.

Serve hot with rice and ghee!

RAVVA IDLY

INGREDIENTS:

1 cup Sooji (Semolina)
1/2 cup yogurt (Curd)
1 tsp each mustard seeds, urad daal and jeera
2 green chillies
few curry leaves
salt to taste
2 tsp ghee
2 tsp oil
pinch of Fruit Salt (Optional)

METHOD:

1. Fry sooji in ghee until light brown and keep aside until it cools to room temperature

2. Add yougurt, salt and water to sooji and mix well into fine batter (idly consistency)

3. Keep aside the batter for 15 mins
(Optionally, you can add fruit salt after 15 mins, which helps to make fluffy idly's)

4. Heat oil in a pan and prepare tadka (mustard seeds, urad daal, jeera) and add to the idly batter

5. Grease idly plates, add batter and steam for 15 to 20 mins in idly cooker

Serve hot with tomato or coconut chutney!

PANEER TIKKA (USING PAN)

INGREDIENTS

10 large panneer cubes
1 large tomato (diced)
1 capsicum (red or orange will look good)
1 medium onion
4 Tbsp Besan
1/2 cup curd
2 tsp red chilli powder
1 tsp garam masala
1 tsp ginger garlic paste
lemon juice - few drops
salt to taste
oil or butter
ajawain

METHOD:

1. Dry fry ajawain and besan and keep aside and let them cool
2. Mix curd, red chilli powder, garam masala, ginger garlic paste, lemon juice, little water and above besan powder into smooth paste
3. Add some hot oil to the marinade paste
4. Marinate all diced vegetables for 15 minutes
5. Pierce panneer, capsicum, onion and tomato to barbeque sticks (skewers)
6. Heat a pan, add oil or butter and fry all 4 sides of skewers

Eat hot with tomato sauce!