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.

Chicken fry

Ingredients

Chicken -1/2 kg

Onions-4

Garam masala powder -1 table spoon

Or

For masala- grind- 2 cardamom, 4 cloves, 1 inch cinnamon, 1 teaspoon saunf, 2 teaspoon coriander seeds, Cumin-1 teaspoon

Oil-2 table spoons

Turmeric -1 teaspoon

Ginger garlic paste- 1 teaspoon 

Coriander-1 teaspoon

Preparation

Fry onions in a pan , once they are nice n brown add ginger garlic paste, masala, salt, chicken pieces fry them n cook for 5 mins with lid closed. Now add turmeric and red chilli powder and cook again till the curry leaves the oil out. Stir in chopped coriander and serve hot with rice.

Pulihora/lemon rice

Ingredients

Rice-4 cups

Water-7 cups to cook rice

Lemons-2

Peanuts-1/2 cups

Curry leaves-1/4 cup

Ginger-1 inch

Green chillies-4

Mustard seeds-2 teaspoons

Cumin seeds-2 teaspoons

Chana dal-2 teaspoons

Urad dal-2 teaspoons

Asaphoetida-1/2 teaspoon(optional)

Dry Red chillies-2

Oil-2 table spoons

Turmeric-1 teaspoon

Salt-4 teaspoons

Preparation 

Cook rice in a rice cooker and allow it cool on a wide plate. Meanwhile heat oil and add mustard, peanuts, chana dal,cumin, urad dal,curry leaves,green n red chillies, ginger,asaphoetida,salt....in the same order for better taste. 

Just squeeze in the juice from 2 lemons in rice along with above fried mixture for your instant lemon rice.

Onion pakodi

Ingredients

Besan- 1 cup

Onion-1

Salt-1 teaspoon

Green chillies-2

Baking soda-1 pinch

Oil- for deep fry

Water 3/4 cup 

Coriander-1/4 bunch

Preparation 

Cut onions into thin length wise strips. Mix all other ingredients and form a think paste. Heat oil and deep fry batter by dropping the with hand. Serve hot with ketchup and finely chopped onions.

Stuffed mirchi bhajji

Ingredients 

Besan-2 cups

Rice flour-2 teaspoons

Ajwain-1 teaspoon

Salt-1 teaspoon 

Chilli powder-1 teaspoon

Baking soda-1/4 teaspoon

Potato-2

Chat masala-1 teaspoon

Cilantro-1/4 bunch

Oil- for deep fry

Preparation

Cook potatoes in microwave for 5-7 mins, peel, mash n add in chat masala,coriander,salt mix well n keep it aside. Slit green chillies vertically remove the seeds off and stuff the potato mixture in each.

Heat oil in a skillet ,while the oil gets heated in a bowl mix besan,rice flour, salt, red chilli powder, ajwain. Slowly add water and make a paste with medium consistency.

Once the oil is nice n hot, dip each stuffed chilli in batter and drop in the oil n fry until they turn golden brown.

Enjoy them with onions n lemon..

Pappu biyyam

Ingredients 

Rice-2 cups

Water-3 cups to cook rice

Chana dal-1 cup

Potato-1

Onions-1

Cumin-1 tablespoon

Mustard-1/2 table spoon

Oil-1 table spoon

Coriander powder- 1 teaspoon

Coriander-1/4 bunch

Salt-2 teaspoons

Chilli powder-1 teaspoon

Ginger garlic paste-1/2 teaspoon

Preparation 

Wash n Soak chana dal for 1/2 hour, meanwhile heat oil in a wok fry mustard,cumin,onions ,ginger garlic paste in the same order. Now fry thinly diced potatoes ,chana dal  and remaining ingredients until the raw smell is gone. For ease add rice n water in rice cooker along with the fried mixture n cook it. Once the rice cooked garnish with cilantro. 

Serve it plain or with paneer korma, as I prepared today.

Prawn/shrimp fry

Ingredients 

Prawns-250gms, washed n peeled

Onions-2 large ones

Oil-1 table spoon 

Ginger-1 teaspoon

Garlic-1 teaspoon

Turmeric-1/2twaspoon

Green chillies-2

Cinnamon-1 inch

Cloves-4

Cardamom-2

Bay leaf-1

Cumin-1 teaspoon

Cilantro-1/4 bunch

Coriander powder-1 table spoon

Salt-1 table spoon

Chilli powder-1 tablespoon

Preparation 

Heat oil in a pan, add cumin n whole garam masala, fry for a minute. Drop onions n fry until they are slightly brown. Stir in ginger, garlic, coriander powder, salt, chilli powder, green chillies,turmeric. Adjust seasoning by tasting the mixture. You can add prawns at this stage, mix it until the dry gravy coats well. Cook it covered for 5- 10 mins on a medium heat with occasional stirring. 

Garnish with cilantro , squeeze in half lemon juice. Serve hot with rice.

Carrot soup

Ingredients

Carrots-2

Onion-1 small
tomato-1

Garlic-2 cloves

Ginger-1/2 inch

Olive oil-1 teaspoon 

Salt and pepper -as per your taste

Preparation 

Heat oil in a pressure cooker, sauté onions, garlic and ginger. Once the raw flavour is out, add chopped carrots and tomato and fry for a minute. Then add little salt, pepper and a cup of water, close the lid and let it cook for 10 minutes. After it has cooled down blend it into smooth paste. Add 1 or 2 cup of water according to your required consistency. Adjust salt and pepper again , garnish with mint or coriander before serving. This recipe serves two people, enjoy it with bread sticks or toast....

Palak moongdal

Ingredients

Moongdal-1cup

Spinach-1large pack

Green chillies-4 

Onion-1

Oil-1tablespoon

Lemon-1

Mustard-1/2 teaspoon

Cumin-1 teaspoon 

Garlic-5-6 cloves

Turmeric-1/4 teaspoon 

Preparation

Cook moongdal, spinach , onion , green chillies in a pressure cooker until soft.after opening the lid make the mixture mushy with a ladle.

Whilst the dal is cooking heat oil in a small pan for tempering add mustard, cumin,curry leaves , beaten garlic and pour in the dal. Now add turmeric, salt and squeeze in a lemon once it is off the stove. Serve with rice or rotis.

Karela or bitter gourd or kakarakaya fry

Ingredients

Bitter gourds-4

Onions-2

Garlic-2 cloves

Coriander powder-1 teaspoon

Turmeric-1/4 teaspoon

Chilli powder-2 teaspoons

Salt-2teaspoons

Mustard-1/4 teaspoon

Cumin-1/2 teaspoon

Chana Dal-1/2 teaspoon 

Urad Dal -1/2 teaspoon 

Cilantro-1/4 bunch

Oil-for deep fry

Preparation 

Slice the bitter gourd into round pieces, deep fry them until they turn slightly brownish. Keep them aside and take another pan , put one table spoon oil and splutter mustard, cumin and dals, drop in the chopped onions and fry them till they are translucent.

Now it's time to add turmeric, coriander powder, salt, chilli powder and fried pieces that are kept aside. Mix everything throughly and let them cook for 5 minutes and in the end do garnish with cilantro leaves for that nice aroma.

Serve it with rice and can be accompanied with rasam or sambhar as a side dish.

Tofu Pulav

Ingredients

Tofu-150 gms

Rice-2 cups

Mixed veggies-1 cup

Baby carrots

Broccoli 

Cauliflower 

Green peas-1 tablespoon

Tomato-1

Onion-1

Green chillies-4

Ginger garlic paste-1 teaspoon

Salt -as per taste

Coriander -1/4 bunch

Whole spices

Bay leaf -1

Cloves-4

Cinnamon-1inch

Cardamom-2

Preparation 

Sauté whole spices in hot oil along with onions ,ginger garlic paste and green chillies. Fry finely sliced tofu pieces,then add remaining veggies and sauté for 5 mins. Now add rice , salt and water and cook in rice cooker. You can do the whole preparation within a rice cooker , keeping it on. Garnish with cilantro and serve hot.

Today I made a side dish to make it a whole some meal by shallow frying a salmon chunk with marinade . Add crunch to the meal by tearing a few leaves of lettuce.

Baked beans curry

INGREDIENTS

Baked beans in tomato sauce-500g tin

Onion -1

Spinach-2 cups

Bell pepper -1

Potato-1

Sunflower oil-1 teaspoon

Garlic - 2 pods

Ginger- 1/2 inch

Green chillies- 2

Cumin-1 teaspoon

Mustard-1/2 teaspoon

Coriander powder-1/4 spoon

Salt-1 teaspoon

Milk-1/2 cup

PREPARATION 

In a skillet ,heat oil add mustard and cumin. Once they start spluttering drop onions , after they turn translucent add finely chopped ginger and garlic. Now add potatoes and allow it cook with closed lid for 5 mins. Add salt , coriander powder along with baked beans and other ingredients like  chopped bell pepper , spinach and milk.give a good mix and continue cooking for 5 more minutes. Adjust seasoning and Garnish with cilantro before serving.

It goes well with roti or bread. Leftover curry can be used as a spicy pasta sauce on any kind of pasta.