Karivepaku Podi

Ingredients
150 gm curry leaves
8 dry red chiles
2 tablespoon coriander seeds
2 teaspoon split black gram
1/2 teaspoon fenugreek seeds
1 1/2 teaspoon cumin seeds
6 cloves garlic
2 teaspoon oil
1 3/4 marble tamarind paste
salt to taste
METHOD: Heat oil in a small skillet and add coriander seeds, fenugreek seeds, tamarind, split black gram and dry red chiles. Fry until the black gram changes color. Remove from heat and transfer the contents to another dish to cool. In the same skillet, in the remaining oil, add curry leaves and fry on low heat until curry leaves turn dry . Remove from heat. Let cool. Now blend the contents of the dish, salt and curry leaves in a processor to the consistency of coarse semolina . Now add cumin seeds and garlic and blend for a minute. Goes well with plain white rice served with butter.

VERMICELLI PULIHORA

Ingredients:
200 gms vermicelli
40 gms tamarind, soaked in hot water
50 ml oil
1 bunch curry leaves
6 green chilies, chopped
50 gms groundnuts
1 tsp jeera (cumin seeds)
1 tsp mustard
2 tsp chana dal
2 tsp urad dal
1/2 tsp turmeric powder
2 red chilies
Salt to taste
A pinch of asafoetida

Procedure:

1. Heat oil in a pan and add mustard seeds and cumin seeds.
2. When they splutter, add red chilies, urad dal, chana dal, curry leaves and fry for a minute.
3. Also add groundnuts, green chilies, turmeric and asafoetida.
4. Fry for a minute and add tamarind pulp and little water.
5. When the water is boiling, add vermicelli and salt; mix well and allow to cook until the vermicelli is tender.
6. Remove and serve hot.

Vangi Bath

Ingredients:
1 long purple brinjal(eggplant), cut into large pieces
1 1/2 cup raw rice, washed and cooked such that the
grains of rice remain seperate
5 red chillies
6 peppercorns
1/2 tsp turmeric
4 tbsp ghee(clarified butter)
4 cloves
Salt to taste
1 tsp urad dal
1" cinammon
1 1/2 tsp coriander seeds
1/2 tsp cumin seeds
2 green chillies
1 tsp channa dal
1/2 tsp mustard seeds
1 tsp oil for frying the masala
1/2 cup sour buttermilk or 2 tsp lemon juice

Method:
Fry in the 1 tsp oil 4 out of 5 red chillies, turmeric,cloves,
cinammon, cumin, coriander and peppercorns.
Powder them using  a coffee grinder and set aside.
Heat the ghee in a pan and add the mustard seeds, red chilli,
green chillies, urad dal and channa dal.
When the seasoning is almost done, add the brinjal pieces
and fry till the brinjal is done.
Now add the buttermilk and mix well.
Add the powdered masala and mix.
Add salt to taste.
Bring to a boil and remove.
Mix this with the cooked rice and heat through.
Serve hot.

Pudina Juice

Ingredients:
Mint leaves one bunch,
tamarind pulp 1 cup
salt 1 teaspoon
sugar 2 cups,
2 spoons of cumin seeds powder.
Method:
First of all wash the mint leaves with the clean water and mix it with all the above said ingredients and grind it well using the mixer grinder to make a nice paste of it. Now add 4 glass of water to this paste and strain it out. Now our fresh, tasty, and very interesting pudina juice is ready to serve. It gives good taste when it is chilled.

Orange Shake

ingredients:

1/2 cup fresh orange juice (from 1 - 2 oranges)
1/4 cup milk
1 tablespoon sugar
1 cup ice cubes

Method

Just throw everything in the blender and blend until the mixture is smooth and frothy.

Banana Milk Shake

ingredients:

250 ml milk

2 banana

2 tsp sugar

Method:

Peel and slice the banana. Put all the ingredients into a blender and process until smooth and fluffy. Serve from tall glasses with a straw and a spoon. The sugar may be omitted

Blueberry Cherry Juice Recipe

ingredients:

handful of cherries, pitted
3/4 cup blueberries
1 apple, cored and sliced

method:
Process the fruit in a juicer and serve.

Kandi Pappu Pacchadi(toor dal)

Ingredients:

Kandi pappu 1cup

(Toor dal)

Red chillies 5

Tamarind small lemon size(soaked in water)

Salt to taste

Warm water 1/2cup

Mustard seeds 1tsp

Cumin seeds 1tsp

Asfoetida 1 pinch

Oil 3tbsp

How To Prepare:

Heat two spoons of oil in a kadai,red chillies,dal, salt,tamarind in a blender and grind to a smooth pate.Add water if necessary.Heat 1 spoon of oil add

asfoetida,mustard,cumin seeds,allow them to splutter.Add this seasoning to ground kandi pacchadi.

CHINTHA CHIGURU PACCHADI

ingredients:

Tender tamarind leaves –1/2 jilogram,
Urad dhal –1,
tablespoon,
Fenugreek seeds –1 teaspoon,
Red chillies –20
Turmeric powder –1/2 teaspoon,
Jeggery – Small ball size Salt – to taste,
Oil ½ cup,
Mustard seeds –2 teaspoons,
Asafoetida –1/4 teaspoon

Method

1. Clean and dry the leaves.
2. Heat I tablespoon of oil in a pan, add tamarind leaves and fry till the colour changes. Keep aside to cool.
3. Heat I tablespoon of oil, add the red chillies, urad dhal, asafoetida and fenugreek and fry. Keep aside to cool.
4. Blend together by adding remaining ingredients in a mixie to a coarse paste.
5. Heat the remaining oil and cool, pour on chutney and mix well.

Chintachiguru pappu

Ingredients :

Chinthaaku - 1 cup
Tur Dal - 75 gms
Green chillies - 5 - 6
Tamarind - a small piece
Onion - 1 small
one Garlic - 2 pods
Tomato - 2 medium
Mustard Seeds + Urud Dal - 1/2 tsp
Curry leaves
Oil - 1 tbsp
Salt to taste

Method :

For Dal, take the desired quantity of Greens, Wash and chop.
Clean the dal and keep aside. Chop the onions, tomatoes.
Keep aside In the pressure cooker, add leaves with tur dal, Green Chillies,
turmeric, chopped tomatoes, Tamarind and water. Put it for 3 whistles.
In a pan heat oil, then add seasoning items. Once they splutter, add Onions,
Curry leaves, Garlic. Fry till onions are brown and the raw smell leaves.
Remove the pressure lid and mash it with dal masher. Add salt and more water if required. Add the seasoning to the dal. Cook on high flame for few mins.

Double ka meeta

Ingredients:
1 loaf bread (small)
1 litre milk
500 gms sugar
250 gms double cream
250 gms clarified butter
100 gms chopped and roasted cashewnuts
100 gms almonds (soaked and chopped fine)
100 gms raisins
10 gm saffron
5 cardamoms,
powdered

Method:

1. Cut each bread slice into four pieces. Fry them in clarified butter till golden brown.
2. Make a sugar syrup by adding half a litre of water to the sugar and boil it for 15 minutes. Add the powdered cardamom and the saffron dissolved in milk to the sugar syrup. Boil milk until it is thickened.
3. Arrange the fried bread pieces on a flat tray and sprinkle the chopped nuts on them. Pour the sugar syrup, double cream and milk alternately over the bread pieces while they are still hot.
4. Refrigerate and serve as desser

Bread bonda.

Ingredients:
250gms Potatoes
150gms Peas
2tsp Garam Masala
3tbsp Coriander Leaves
2 Onions
2tsp Chili Powder
2tbsp Lemon Juice
5 Green Chilies
Salt to taste
6 - 7 Bread Slices
2 Cups Milk
Oil for deep frying

Method:

Boil Potatoes and Peas. Peel Potatoes and remove to a bowl along with the Peas. Mash well. To this add, Garam Masala, Coriander leaves, Onions, Chili Powder, Lemon Juice, Green Chilies and Salt and mix well. Divide it into balls.

Cut the edges of the bread pieces and dip each slice into the milk and immediately remove it and squeeze out the excess milk.

Keep a Potato ball in the middle of the bread slice and cover it with the bread slice. Heat Oil and deep fry till golden. Serve hot with Green Chutney and Tomato Ketchup.

Vegetable Noodles

Ingredients

4 cups boiled and cooled Thai egg noodles (ba mee) or vegetarian noodles (guay thiew)
2 cups sliced and blanched mixed vegetables (carrots, beans, cauliflower, baby corn)
1 tablespoon s bamboo shoots sliced and blanched
2 tablespoons mushrooms (hed) sliced
2 teaspoons chopped garlic (kratiem)
2 teaspoons chopped ginger (khing)
2 teaspoons soy sauce
2 teaspoons oyster sauce (optional)
4 tablespoons oil
2 spring onions chopped
salt and pepper to taste

Preparation

Toss the boiled noodles with some oil so that they do not become sticky.
Heat the oil in a wok and briefly saute the chopped ginger and garlic. Mix in the noodles, all the vegetables and toss them well. Mix in the sauces, salt and pepper. Toss the noodles on high heat for about 3 minutes ensuring the vegetables are crunchy.
Serve hot garnished with chopped spring onions.