Red gram fry

This preparation is rich in protein and low in calorie count.
You will need

1/2 Cup Red Gram-Soaked over night and pressure cooked with 1 Cup water
1 Cup-chopped onions
1 cup-chopped tomato
Green chillies-1 tsp chopped
chopped coriander-1 Tbsp
Lemon juice - 1tsp
Oil-1 Tbsp -Olive or veg oil
Garlic- chopped - 1tsp
Ginger-Chopped- 1 tsp
Garam masala powder-1/4 tsp
Chilly powder-1/4 tsp
Turmeric-1/4 tsp
Coriander powder-1 Tsp
Salt to taste
Method:-
Heat cooking oil in a non stick skillet.Add the chopped onions,Gr.chillies,saute for a while.Once the onions are slightly golden in color add the chopped tomato and garlic,ginger.When the tomatoes are soft and ooze out water,add the powders ie., turmeric,chilly,coriander powder.Saute further for 2 mins.Then add the cooked gram and saute.Mix well.Saute for 5 mins more then add the chopped coriander leaves,sprinkle garam masala powder.Turn off the heat,then add the lemon juice.Season with salt.Mix well.
Serve hot with rice or chapati.

Pudina and kasuri methi chapatis

Ingredients
While preparing your dough add one fistful of dried pudina and kasuri methi leaves along with a pinch of salt.
This will give your chapatis a great flavor and they can be eaten with pickle or just a cup of curd.This is great for a light and quick dinner.

Pure homemade ghee

Ingredients
Two sticks of butter
A wide saucepan
A spoon
3 cardamoms -Lightly pounded
A filter
1 tsp Salt
An empty clean airtight glass jar to store the ghee( you could use your empty jam bottle)
Method:-
Put the two sticks of butter on the saucepan.Turn on the heat/flame to a simmer and allow the butter to melt.Once you notice a white froth floating add 1 tsp of salt.This will give you a grainy consistency,remove the forth with a spoon and keep it on for 7 mins more.Make sure you do not over melt the butter.This will burn the butter.Turn off the heat,add the pounded cardamom to the melted butter.Allow to completely cool.Then filter and store in a glass jar.This will solidify in 2 hrs in room temperature.Warning;do not filter the ghee when it is hot,this could break the glass jar.Allow to cool and then filter.This is stay fresh for a month.You could add a beetle leaf (Pan) leaf for added freshness in the jar while storing.

Instant coconut milk

Store grated coconut in the freezer section.Make coconut milk by taking out the desired amount,soak the grated coconut in hot water for a minimum of 10 mins,add to your blender.Strain out the milk.

Fresh vegs in your refrigerator

Just wrap up your vegetables in an old newspaper and store in the lower racks of your refrigerator.Use the desired amount and make sure to re wrap the remaining of the veges.This helps in keeping your veges fresh for a longer duration.

Stubborn tea stains in your tea kettle

Drop 1 Tsp of vinegar in your tea kettle and allow to sit for 1 hr.Wash off later by scrubbing gently with your dish washing liquid.Rinse off thoroughly.The stains will vanish effortlessly.

Crispy dosas in a jiffy

Add 2 Tbsp rice flour along with a pinch of salt to your idli batter ( 1 Cup).Mix thoroughly.Heat a non stick pan and prepare the dosa following the usual method.Result-crisp dosas in a jiffy

Super quick uddina vada

Soak urad dhal 1 cup and moong dhal 1/4 cup in hot water for 1 hr to make uddina vada in a jiffy.

Cauliflower curry

Ingredients
Grind the following 4 ingredients with 3 Tbsp warm water:-
Coconut- 2 Tbsp
Dried whole red chilly-3
Coriander seeds-1tsp
Cumin seeds-1 Tsp
You may add a little more water if you find it difficult to make a smooth paste.
Onion-1/2 Cup
Chopped cauliflower-1 cup
Garlic-1 clove
Cinnamon-1"
Cooking Oil-2 Tbsp

Heat oil in a non stick pan.Add the chopped onion,garlic and cinnamon.Saute for 3 mins,once the onions have turned golden brown add the chopped cauliflower and 1/2 cup of water.Allow to cook,cover lid.Once the veg has cooked add the ground masala,cook for further 10 mins in order to remove the raw flavor of the coconut& masala.Add salt as per taste.Garnish with coriander leaves (Optional)

Healthy low calorie-Palak pappu ( dhal)

For this preparation you will need:
Palak leaves-Washed and chopped- 250 Gms
Toor dhal- 1/2 cup
1&1/2 cup-Water
Turmeric-1/4 Tsp
Chilly powder-1/4 Tsp
Garlic-1 Clove
Cooking oil-2 Tbsp
Chopped onion-1/2 Cup
Mustard seeds-1/4 Tsp
curry leaves-4
chopped green chilly-3
Method:
Separately pressure cook the dhal in 1&1/2 cups of water along with turmeric & chilly powder for 3 whistles.Keep aside.
Heat oil in a non stick skillet,when the oil is hot add the mustard seeds,curry leaves,garlic,green chilly and lastly chopped onion.
Fry well,once the onion is golden brown add the chopped palak leaves and saute for 5 mins,add a pinch of salt.This will help to retain the green color of the palak.Once the palak is cooked add the cooked dhal and mix well.Cook on a low heat for 5 mins.Check for salt.Done.
Serve hot with rice and pickle.

Quick Brinjal fry

Ingredients
Brinjal/eggplant -1 large-cut into bite size pieces
Chilly powder-1 tsp
Turmeric-1/4 tsp
Coriander powder-1 Tbs
Garam masala- 1 tsp
Salt to taste
Olive or veg oil- 4 Tbsp
Method:-
Heat oil,add the eggplant/brinjal,sprinkle some water.Add salt to taste.
Cover with a heavy lid,allow to cook for 10 mins,stirring occasionally to avoid sticking of the eggplant/brinjal to the base of the pan.
Once the eggplant/brinjal is cooked,add all the powders.Mix well.Allow the oil to slightly separate from the dish.Garnish with chopped coriander leaves.Serve hot with rice or chapatis.

Potato curry with dil leaves

For this preparation you will need
Potato- 3 medium size-peeled and cut into cubes or bite sized pieces
Tomato -1 medium size-chopped
Onion-1 Cup chopped
Dil leaves-1 tbsp
Pt1 Grind the below listed 6 ingredients into a fine paste with little water,keep aside:
Ginger-1 inch
garlic-2 cloves
garam masala-1 tsp
chilly powder-1 tsp
Turmeric-1/4 tsp
Coriander powder-1 tsp
Pt2 Grind the below 2 ingredients
Coconut powder or grated coconut -1 Tbs
Khuskhus-1 Tbs( I suggest you soak the khuskhus in hot water for 15 min before grinding)
Method:-
Heat oil in a pressure cooker.When the oil is hot add the chopped onions and cubed potatoes.Fry well.Add 1/2 cup of water,cover lid without the rubber.Allow to cook for 10 mins.Once the potatoes are cooked add the ground masala(Pt1).Fry well.Once the masala has mixed well with the potatoes add(pt2)Cover lid again without the rubber and cook for another 5 mins so as to remove the raw flavor of the khus-khus and coconut.Allow the oil to slightly separate from the dish.Once the oil begins to separate,add the chopped tomato.Once the tomato softens add chopped dil leaves and mix well.Cook for 1 mins on low flame.
Turn off the heat,serve hot with chapatis or rice.

Pudina and Peas Palav

This rice preparation is best suited when served with a spicy veg or non veg curry.
For this preparation you will need the following.
Rice-Basmati or Sona masoori rice-1 Cup
water-2 cups
Pudina leaves-handful
Coriander leaves-A handful
Kasuri methi-1 Tbsp
Onion-1/2 cup
peas-1 cup
Jeera-1/4 tsp
whole garam masala:
cinnamon-1 stick
cloves-2
Clove-3
Olive-5 Tbsp
Ginger garlic paste-1Tbsp
Gr.chilly-2 slit
Method:
Soak the rice in water for 30 mins.
Heat oil in a non stick pan.Add whole garam masala.Add cumin,when it crackles add the chopped onion.Fry well.Add ginger garlic paste,green chillies,peas,pudina leaves,coriander leaves and kasuri leaves..
Fry well.Add salt to taste.Once the onions have turned slightly brown turn off the heat.Allow to cool.Add 1 Tbs butter or ghee.
Now,add to the the soaked rice.Pressure cook for 2 whistles or cook in the rice cooker.Once the rice is done,gently fold in the rice with the fried ingredients so that all the ingredients are evenly distributed.
Serve hot with a spicy curry or serve plain.

Garlic-ready to use

When you have that extra time on hand,peel garlic and store in an airtight glass jar,refrigerate in the side compartment.This saves you time while fixing a quick meal or supper.
easy peeling-smash the garlic gently with your broad knife in the center.The skin will peel off easily.

Fresh flowers

Add a pinch of sugar to the water in which you store your fresh flowers.This keeps the flowers fresh for a longer time.

Smooth closets and cabinets

Rub a generous amount of wax on to the base line of all your cabinets and closets.This helps smooth and easy opening&closing.However to avoid any mess make sure you empty your closet/cabinets before rubbing them with wax.

Watering your garden and indoor plants

Do not discard the water you use to wash your rice and vegs.Water your garden and indoor plants with this water.This is rich in minerals,helps the plants to grow.

Sparkling microwaves

Microwave the juice of half a lemon for 1 min without the seeds on high.This will kill odor& brighten the glass of the microwave.wipe off the steam with a damp paper towel.
Do this once in a week for more effective results.

Wrap cabbages in an old new paper-for freshness

Wrap cabbages in an old news paper and store in the fridge.This keeps the veg fresh for a longer time.

Super fresh chillies

De cap chillies and store in a container in the fridge.They last longer

Super sharp knifes

Sharpen knifes by rubbing the sharp edges with steel wool.Rinse off and use.
Avoid excess washing of knifes.Just wipe them with a paper towel after use.However make sure you wash knifes after cutting or chopping non veg.

Super fresh Lemons

Store lemons in a plastic container with 1Tsp salt sprinkled.Cover and shake the container well so as to coat the lemons with salt.Refrigerate.The lemons will stay fresh for a long time.Just before use wash the lemons in tepid water.

Basic vanilla cake

This recipe is also called the Pound cake.A favorite for palates which savor the essence of vanilla.
Note: It is mandatory that you use accurate measurements for baking.A slight variation in the quantity will alter to a great extent the texture and taste of the preparation.
Measurements:
Cup,Tbsp,tsp and stick (Butter is measured in stick quantity)
3 Tsp=1 Tbsp
1 Stick of butter=8 Tbsp
Serves-3 persons
You will need
All purpose flour(Maida)-1& 1/3 cup
Fine Sugar-1/2+1/3+1/8 Cup( half of 1/4 cup=1/8 Cup)
Baking Powder-1&1/2Tsp
Salt-1/4 Tsp
Baking soda-1/8 Tsp
Butter -1 Stick or 8 Tbsp
lemon zest or vanilla essence-1 Tsp
Buttermilk-1/4 cup
Large eggs-2
Method
In a medium sized bowl combine all the dry ingredients ie APF( All purpose Flour)(Maida),baking powder,salt,baking soda,mix well with a fork.Keep aside.
In a large bowl beat butter till it is smooth without any lumps
Then,add sugar ( entire quantity)
Beat for 10 mins-The color and texture of the butter will change to pale and fluffy respectively.
Add the vanilla essence.
Beat till smooth,add egg-1 by -1.
Then add 1/2 of the flour,Mix and fold.Do not over beat the flour as this will harden forming gluten in the cake.
Then add the buttermilk, next add the remaining flour.
Fold in the flour.
prepare a loaf pan for baking by spraying some butter or by rubbing some butter onto the sides of the pan followed by dusting some APF on the sides of the pan.Use APF and butter sparsely,just to cover the pan.
Heat the oven on 350 deg.
Spread the cake batter on the dusted pans.Do not mix or meddle with the batter to much.
Bake for 30 mins or till the cake is done.You can check if the cake is done by poking a tooth prick into the bottom of the cake.If the cake batter doesn't stick to the tooth prick ,the cake is done.
Transfer the pans to a cooling tray and remove the baked cake from the pan once the it is cool.Cut into slices and serve with a dollop of ice cream topped with chocolate sauce and roasted nuts.Yummmm!!

Sambhar

Ingredients:-
Any Sambhar powder-3 Tbsp
Toor dal-1/2 cup
Moong dal 1/4 cup
Channa dhal-1/8 cup
Pressure cook the above in 3 cups of water with a pinch of turmeric and 1/4 Tsp cooking oil for 4 whistles.When the dhals are cooked mash the dals with the help of a broad spoon.Keep aside
Chopped/diced carrot-1/4 cup
French beans-1/4 cup
Drumsticks-3 slit
salt to taste
Ghee-2 Tsp for the tadka
Tadka ingredients
Mustard seeds-1/4 Tsp
Cumin Seeds-1/4 Tsp
Urad & Channa-1/8 Tsp
Peppercorns-5 in no.
Whole dried Red chilly-3
Curry leaves-5
Coriander leaves-chopped-1/4 cup
Chopped onions-1/2 cup- finely
Green chillies-5
Method:
Heat oil,add the onions,gr.chillies,garlic.Once the onions are golden brown add the chopped/diced carrots,beans.Add1/4 cup of water.Cover with lid.Allow to cook.Once the vegetables are cooked add the cooked dhal and mix well.
Add sambhar powder,mix well.Add 1/2 cup water to achieve the right consistency.Bring to a boil.Turn off the flame or heat.
Prepare the tadka in ghee.Add the tadka to the sambhar curry,add salt to taste,coriander leaves.Serve hot with dosa/idli or rice along with lime pickle and papads

Idli Upma

Ingredients:
If you have any left over idlis crumble them in your hands gently and keep them in a bowl.Make sure there are no lumps.Crumble them finely.See pic.
Idlis-5/6
Cooking oil-Olive/Veg oil-3 Tbsp
Curry leaves-6
Dried red chillies-3
Mustard seeds-1/4 Tsp
Jeera seeds-1 Tsp
Urad & Channa-1 tsp
Peppercorns-5
Garlic-1Tsp chopped
Onions- 1/2 cup
Juice of one lemon without seeds
Small lemon-1
Large lemon-1/2
Method:
Heat oil in a non stick skillet,add the mustard,cumin seeds,Urad and Channa dal,curry leaves dried whole red chillies and peppercorns.
Once the mustard seeds begin to crackle add the chopped garlic & onion.Fry well till the onions have turned golden brown.Add 1/4 chilly powder,1/4 turmeric powder and a pinch of garam masala.
Turn the flame to a low or simmer.Add the crumbled idlies.Make sure that there are no lumps.Sprinkle little water on the idlies to avoid the idli crumbles from sticking to the base of the skillet.
Now turn off the flame/heat.Add salt to taste.Mix well and sprinkle little coriander leaves.Add the juice of one lemon.Mix well.Serve hot.

Uddina Vada

Ingredients:-
Urad dhal-1 cup
Moong dal-1/4 cup
Rice Flour-1Tbs
Corn flour-1/4 Tsp
Gr chilly-4
Onion chopped-1/2 cup
Pepper powder-1/4 tsp
Chilly powder-1/4 tsp
Garam masala powder- A pinch
Curry leaves-5
Coriander leaves- 1Tsp
Turmeric- A pinch
Salt to taste
Soak the the urad,moong dhal in hot water for 2 hrs.Grind the dhals with little water to a fine paste like consistency.
Mix the following into the urad-moong dhal batter thoroughly.
Rice Flour
Corn flour
Gr chilly
Onion chopped
Pepper powder
Chilly powder
Garam masala powder
Turmeric
Curry leaves
Coriander leaves
Do not add any water
Salt to taste
Check for salt
Preparation of the vada
Heat oil,for deep frying.
Make small balls with your wet hands,drop into the hot oil gently.Be careful while dropping the batter balls into the hot oil.
Allow to fry till the vadas are golden brown.Remove and transfer on to a paper towel.Drain out the excess oil and store in a glass jar with lid.
Serve hot with mint or date chutney.
Note : the batter consistency should not be too liquid.

Super quick egg curry

This preparation is very quick and simple.It's great with rotis or even rice.

For this preparation you will need
4 large eggs
cloves-4
Whole Jeera-1/2 Tsp or Jeera powder-1/4 Tsp
Tomatoes-2 medium size-Chopped
Garlic-chopped-2 Tbs
Onions chopped-1 & 1/2 cup
Cooking oil-Olive or veg oil-4 Tbs
Coriander powder-1Tbs
Chilly powder-1 Tsp
Garam masala powder-1/2 Tsp
Spring onions-1/4 Cup
Curry leaves-6
Coriander leaves chopped-1 Tbs
Method:-
Step 1
Heat oil in a non stick skillet.
Add whole cumin,chopped garlic,chopped onions & cloves.Fry well and allow the onions to lightly brown.
Step 2
Add the curry leaves, chopped tomato.Once the tomatoes become soft,add coriander powder,Jeera powder( if you are not adding whole jeera in step 1) & chilly powder.Mix well.Make sure the mixture doesn't stick to the skillet.
Add little water and turn the mixture.Wait till the oil begins to slightly separate from the mixture.Keep stirring the mixture to avoid burning.
Step 3
Hold the egg in the center of the skillet and break it in the center allowing the egg white & yolk to fall into the skillet.
Turn the flame or heat to a low or sim. Do not attempt to turn or scrabble the egg.The egg will cook slowly.Add salt & spring onions.Add a little more water.Cover the skillet with a lid and allow the eggs to cook for 10 mins.
If you wish to have a thick consistency reduce the water you are to add.If you desire a thin consistency add a little more water.Watch out for the amount of water to be added. By adding water to the eggs they become fluffy.
Step 4
After 10 mins remove the lid and sprinkle garam masala powder.
Once the egg is done turn off the flame/heat and season with chopped coriander leaves.
Note: If you feel the egg appears too fluffy and large you can cut each egg into halves after they are cooked thoroughly.
Serve hot with rasam and rice or chapatis.

Andhra Pulihara

Ingredients
Mustard seeds-1Tbsp-Heat them dry in the microwave for 50 secs.Powder with curry leaves and sprinkle over the precooked rice. keep aside.
Rice-1 Cup-precooked
Chopped onion-1/2 cup
Fry the below separately in a kadhai with 3 Tbsp groundnut oil/veg oil
Jeera seeds-1/2 Tsp
Urad& Channa dal-1 tsp
Dried red chilly-3
Curry leaves-6
Methi seeds-12 in number
Now add
Tamarind juice-5 Tbsp
Water- 5Tbsp
Jaggery- v little-1 tsp
Boil all of the above for 2 mins.A thick sauce must form. Now add the chopped onion to the sauce mix well.Add the precooked rice to this sauce and mix well.Season with salt.Use your hands to mix the rice.Caution:Allow the sauce to cool and then mix the rice
Serve hot.

Saffron Chicken

This is a rich creamy curry bursting with flavor and aroma...i am sure you will enjoy this dish!
For this preparation you will need
Boneless Chicken- 500 gms
Cardamom-4
Chicken Stock-2 Cups
Cinnamon- 1 Stick
Cloves -10
Garlic paste-4 tsp
Ginger paste-4 tsp
Garlic chopped-2 Tbsp
Onions-Sliced -1/3rd Cup
Olive oil or veg oil-6 Tbsp
Saffron-A pinch-Soak this is warm water or milk-1/4 tsp for 10 mins.Crush gently and keep aside.
Salt to taste
Red chilly powder
Method
Step1
Cut the chicken into bite sized pieces.
Step 2
Heat oil in a saucepan & add the chopped garlic.Saute till brown.Now add the chopped onions.Saute till light brown.Add the ginger&garlic paste;chicken,salt,red chilly powder.Stir for 3/4 mins.Add the chicken stock&bring to a boil.Cover and simmer till the chicken is tender and thoroughly cooked.Remove from flame.Add the crushed saffron and serve hot with Indian bread or basmati rice.

Andhra Style Upma

You will need
Upma Rava- 1 Cup
Veg or olive oil- 1/4 Cup
Water- 2 cups
Mustard seeds-1/4 Tsp
Cumin/Jeera seeds- 1/4 Tsp
Dried whole red chilly-2
Urad dal and Channa dal mixed together -1 Tsp
Ghee-1/4 Tsp
Curry leaves-4
Gr chilly-4
Coriander leaves-1 Tsp
salt to taste
Sliced onion-1/2 cup
Method
Heat oil and ghee in a non stick pan.When the oil is hot add mustard,cumin seeds,whole red chilly,urad& Channa dal.Saute lightly.Keep the flame on simmer.Add the sliced onion ,slit gr chillies & curry leaves.Add a pinch of salt and saute.When the onions have turned golden in color add the upma rava and water.Stir in well and check for salt.Cover lid and cook for 7 mins.Make sure the rava doesn't stick to the pan and burn.Once the rava is cooked turn off the heat.Garnish with chopped coriander leaves.Serve hot.

Tomato curry served with hot puris-Breakfast specials

For this preparation you will need
Small Onion-Yellow or Red-Sliced
Garlic-1 Tsp Chopped
Cloves-4 in number
Chilly pdr-1 Tsp
Coriander pdr- 1 Tsp
Salt to taste
Turmeric-1/4 Tsp
Coconut pdr or grated coconut-2 Tbsp
KhusKhus -2 Tsp-make a fine dry powder in your spice grinder or blender
Coconut milk-Add the coconut in the blender with little warm water,once the coconut has become a smooth paste,add in the khuskhus powder and blend for an additional 2 mins.Keep aside.
Method:
Step 1 :
Fry the onions in 1 Tbsp olive/Veg oil add garlic & cloves.
When the onions have turned golden in color add the chopped tomatoes.Fry for 5 mins.Add salt,turmeric,chilly pdr,coriander pdr,cook for 10 mins.Now,add the khuskhus and coconut milk.Add water- 1/4 cup.Cook for additional 5 mins,bring to a boil.Turn off heat.Garnish with coriander leaves.

Biryani Masala powder-Home made

Bay leaf-4
Black cardamom-4
Black cumin-1 Tsp
Cinnamon Sticks-4
Cloves-8
Coriander powder-2 Tbsp
Cumin powder-1 Tbsp
Dried plums (optional)10 pieces
Fried onions-2 Tbsp
Green Cardamom-10
Peppercons-10
Pomegranate seeds ( Anaardana)-1 Tbsp
Red chilly powder-1 Tsp
Turmeric- 1/4 Tsp
Javetri-4 pieces
Kasuri methi-1/4 tSP
Methi seeds-1/4 Tsp
Kasuri methi

Pwder the following
Clove
Black cardamom
Javetri
Peppercons
Gr.cardamom
Bayleaf
Shahi Jeera
Cinnamom stick
Anaardana
Methi seeds
Fried onions
Plums
Pomegranate seeds-Anaardana
Once you have made a fine powder of the above,blend in the following
Red chilly pdr
Coriander pdr
Cumin pdr
Turmeric
Mix all of the above well and store in an air tight container in the fridge