Sugarsnap Side dish

Ingredients

Sugar snap beans-200gms
Ginger -1 inch
Garlic-2 cloves
Soy sauce-1 teaspoon
Balsamic vinegar-1 teaspoon
Sweet chilli sauce-1 teaspoon
Spring onions-2 strands
Sesame seed oil-1 teaspoon
Coconut oil-1teapoon


Preparation
Steam cook sugar snaps until soft but crisp.Sauté the finely chopped ginger, garlic in the heated oils. Stir in vinegar, soy sauce,sweet chilli sauce,spring onions and sesame  seeds for 2 mins. Combine sugar snaps and the prepared sauce and mix well. Serve as a side dish to any meat dishes.

Celery soup

IIngredients 

Celery-1 head

Onion-1 medium sized

Garlic-1 clove

Coconut oil-1teaspoon

Spring onion-2 strands

Salt and pepper to taste.

Preparation 

Heat oil and fry garlic, onions and chopped celery until slightly soft. Now add salt and water and bring it to a boil. Whiz the mixture with a hand blender or cook it down before you add into a liquidiser. 

             Garnish with spring onions and celery leaves and serve it with cream or yogurt on top.

Broccoli salad

Ingredients 

Broccoli-1

Garlic-4 cloves 

Olive oil-1 teaspoon

Sesame seed oil-1 teaspoon

Soy sauce-1 teaspoon 

Apple cider vinegar-1 teaspoon 

Bell pepper-1(optional)

Preparation 

Heat oil and stir in garlic for 2 mins, add all other ingredients and fry for more minutes. Serve immediately as a side dish or salad alternative.

Nimmakaaya Rasam

Ingredients 

Oil-1 teaspoon 

Mustard-1 teaspoon 

Cumin-1/2 teaspoon 

Garlic -2 cloves

Asafoetida-1/4 teaspoon

Curry leaves-2 strands

Turmeric-1/2 teaspoon 

Salt- acc to taste

Green chillies-1

Chilli powder-1/2 teaspoon

Water-2 cups 

Lemons-2

Preparation 

As usual, heat oil in a pan. Fry mustard, cumin,green chilli,asafoetida,curry leaves, and garlic. Now it's time to add water, turmeric, salt, chilli powder and bring it to a boil. Allow it cool and add lemon juice in the end to avoid bitter taste. Garnish with chopped cilantro (optional) and serve hot with rice and papad.

Rajma and baked beans curry

Ingredients

Rajma/kidney beans in water-1 tin

Baked beans in tomato sauce-1 tin

Onion-1

Tomatoes-2

Ginger garlic paste-1 teaspoon 

Cumin powder-1/2 teaspoon 

Coriander powder-1/2 teaspoon 

Chilli power-1/2 teaspoon 

Salt-to taste

Garam masala-1/2 teaspoon 

Cilantro-1/2 bunch

Oil-1 tablespoon 

Preparation 

Fry onions, ginger garlic paste, tomatoes and all powders except garam masala one after the other as in the order written above. Now remove water from kidney beans and add to the cooking mixture followed by baked beans in tomato sauce. Sprinkle garam masala, mix and fry for 2 minutes, then add a cup of water and cook in covered for 5 minutes. 

Garnish with cilantro and this curry goes well with roti, chapathi or any bread. This recipe serves-4.

Ariselu-Indian sweet

Ingredients

Rice-1kg-washed and soaked for 1 day

Jaggery-1/2kg

Sugar-1/4kg

Water- 1/2cup

Cardamom powder-1 teaspoon 

Sesame seeds-3table spoons

Oil-for deep fry

Preparation 

Drain the water and grind the rice into fine powder with out adding water. While the rice powder is still wet.

Prepare the sugar syrup by heating water, jaggery and sugar. When the syrup is drawn as a string when you lift the mixing spoon above the bowl. Now in goes the cardamom powder and sesame seeds. Slowly combine the wet rice powder by mixing thoroughly in the sugar syrup. Leave the paste aside to cool down.

Meanwhile heat oil , make the paste into round balls and flatten them out as you make garelu or cutlets or nuggets. Once the oil is heated fry them on a medium flame until golden brown. Preserve them after they reach room temperature.

Chakkaralu, jantikalu, kaarapoosa

Ingredients

Rice flour-1 kg

Gram flour-1/2 kg

Ajwain seeds-2 table spoons

Salt-2 table spoons

Red chilli powder-2 table spoons 

Oil-for deep frying

Water to mix everything

A kitchen tool to make indian savoury snacks

Preparation 

Mix all the ingredients by slowly adding water to make it into a paste, like you mix to make puri.

Fill the cup with the prepared mixture by brushing oil inside the tool. When the oil is heated up, squeeze in the mixture through the attachment with desired shape. Fry it on both sides until golden yellow. Wait until they come to room temperature before you store them. They can be preserved upto a month.

Spinach curry

Ingredients

Spinach- 1 pack

Chana dal-1/2 cup(soaked for 1/2 hour)

Onion-1

Cumin-1/2 teaspoon

Mustard-1/4 teaspoon

Urad dal-1/2 teaspoon

Curry leaves- 1 strand(optional)

Salt- 1 teaspoon

Red chilli powder-1 teaspoon

Turmeric-1/2 teaspoon

Oil-1 tablespoon

Preparation 

Heat oil add mustard, cumin, urad dal, curry leaves ,onions fry them until golden yellow. Drop chana dal fry until the raw smell is gone. Stir in turmeric , salt, chilli powder and spinach leaves. Close the lid and cook it for 10 mins.

Cabbage and carrot stir fry

Shredded cabbage -2 cups

Diced carrots-1 cup

Onion-1

Mustard seeds-1/2 teaspoon

Cumin  seeds-1 teaspoon 

Turmeric 1/4 teaspoon 

Oil -1 teaspoon 

Green chillies-2

Salt to taste

Coriander-1/4 bunch

Preparation 

Fry mustard, cumin, onions, chillies in oil. Next fry cabbage and carrots along with turmeric, coriander and salt until they turn slightly tender but crisp. 

Enjoy it as a side dish or fill in a wrap, this recipe serves two.