Sweet Kachori ( Gujarathi style)

Ingredients:
1. Maida: 2 cups.
2. Ghee: 4 tbsp
3. salt: 2 pinch
4. Grated fresh coconut: 1 cup
5. Grated Jaggery: 1/2 cup
6. cardamom powder: 1/2 tsp
7. Oil: for deep fry

Procedure:
1. In a mixing bowl, add maida and mix in salt, mix ghee 1 tsp at a time. Mix well till the mixture is crumbly.
2. Make the mixture into firm dough by adding water slowly.
3) Roast grate coconut in a kadai till it turns into light brown.
4) Add jaggery to it and cook till they mix together properly and leave the kadai. Add the cardamom powder and off the stove. Let it cool.
5. Make small ball to make puri with the maida dough. Roll into thin puri.
6. Make small marble size balls with the coconut mixture.
7. Put the coconut balls into the puri and cover them neating.
8. Make neat laddos to avoid opening while frying.
9. In a pan heat the oil for deep fry.
10. Put each laddoo one after another slowly. Fry till they change into golden brown colour.
11. Remove into a plate and let the cool.

Panasa Thonnalu 2

Ingredients:
1. Maida: 2 cups.
2. Ghee: 4 tbsp
3. salt: 2 pinch
4. Sugar: 2 cups.
5. water: 1/2 cup
6. cardamom powder: 1/2 tsp
7. Oil: for deep fry

Procedure:
1. In a mixing bowl, add maida and mix in salt, mix ghee 1 tsp at a time. Mix well till the mixture is crumbly.
2. Make the mixture into firm dough by adding water slowly.
3. In a wide heavy bottom vessel, add sugar and 1/2 cup water and let the sugar dissolve.
4. Sugar syrup should have single thread consistancy. To aviod crystalization of the sugar keep the vessel on very low heat.
5. Make small ball to make puri with the maida dough. Roll into thin puri.
6. With a sharp knife cut parallel lines in the middle part of the puri keeping the circumference intact.
7. Gently roll the puri to get the cut lines parallel but dont join back.
8. Press the edges to avoid opening while frying.
9. In a pan heat the oil for deep fry.
10. Put each thonalu one after another slowly. Fry till they change into golden brown colour.
11. Remove into a plate and let the cool.
12. Add each Thonalu to the sugar syrup when they are warm.
13. Roll them in the syrup for 2-3 mins. Till they are coated completely. Remove into a plate.



Source: http://www.naliniscooking.com/2012/12/panasa-thonnalu-traditional-andhra-sweet.html

Kobbari Annam

INGREDIENTS 
1. Cooked Basmati Rice 1 cup 
2. Fresh Coconut ½ cup 
3. Coriander leaves bunch 
4. Green Chilies 2
5. Ginger 1 inch piece
6. Cumin Seeds 2 tsp 
7. Cardamom 4 pods 
8. Cinnamon sticks 2 1" 
9. Cloves 3 
10. Bay Leaf 1 
11. Salt To taste 
12. Oil 2 tbsps 

Procedure: 
1. Grind coconut, coriander leaves, ginger, green chillies  and salt into a smooth paste. 
2. Cook rice making sure not to make it mushy. Let cool a little bit. 
3. Heat oil in a pan, add cumin seeds, cardamom, cinnamon sticks, cloves and bay leaf. Cook till they are fragrant 
4. Add the coconut paste and cook for 2~3 minutes. Add rice and mix gently to evenly combine the masala with the rice. Serve right away.

Source: https://www.cookshideout.com/spicy-coconut-rice-masala-kobbari-annam-recipe

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Gongura Podi

Ingredients:
1. Gongura: 100gm ( 1bunch)
2. Shallots: 6
3 Chana dal: 1 tbsp
4. Urad dal: 1 tbsp
5. Coriander seeds: 2 tbsp
6. Mustard Seeds: 1 tsp
7. Fenugreek Seeds: 1 tsp
8. Red Chillies: 4
9. Curry leaves: 1 strip
10. Hing: 1/2 tsp
11. Tamarind: Lemon size (fibre removed)
12. Green Chillies: 6
13. Oil: 5 tsp
14. Salt: as per taste

Procedure:
1) Fry 1 tbsp Chana dal,1 tbsp urad dal, 1 tbsp Mustard, 2 tbsp dhaniya, 1 tsp fenugreek seeds, 4 red chilli, hing in oil, keep aside.
2) Fry gongura, peeled shallots, 6 green chilli, tamarind in oil (with lid on top so as moisture is used to cook), while stirring occasionally.
3) Grind slowly in a mortar (contents of step 1 above), Salt, turmeric.
4) Add cooked tamarind, green chillies and continue grinding.
5) Add shallots, Gongura and grind to coarse powder.
6) Enjoy with freshly cooked rice and ghee.

Gongura Pachadi

Ingredients:
1. Gongura: 100gm ( 1bunch)
2. Coriander seeds: 2 tbsp
3. Mustard Seeds: 1 tsp
4. Fenugreek Seeds: 1 tsp
5. Red Chillies: 6
6. Curry leaves: 1 strip
7. Hing: 1/2 tsp
8. Tamarind: Lemon size (Soaked in 2 tbsp water and fibre removed)
9. Green Chillies: 4
10. Oil: 5 tsp
11. Salt: as per taste

Procedure:
1) Fry Mustard seeds, dhaniya, fenugreek seeds, red chilli, curry leaves and hing in oil, keep aside.
2) Fry gongura,  6-7 green chilli, tamarind in oil (with lid on top so as moisture is used to cook), while stirring occasionally. Add salt.
3) Grind the contents of step 1 with  Salt, turmeric.
4) Grind cooked Gongura, Tamarind, green chillies.
5) Mix both the mixers thoroughly.
6) Enjoy with freshly cooked rice and ghee.

Achari Paneer

Courtesy: http://www.manjulaskitchen.com/achari-paneer/

Ingredients

1. 200gm paneer cut in ½ inch cubes (paneer you can find in Indian grocery store)

2. 1 teaspoon salt

3. 1/8 teaspoon turmeric (haldi)

4. 1/4 cup yogurt (dahi)

5. 2 tablespoons olive oil

6. 4 whole red chilies Sabut lal mirch)

7. Pinch of asafetida (hing)

8. 1/4 teaspoon nigella (onion seeds or kalonji)

9. 1 teaspoons coriander seeds (dhania)

10. 1/4 teaspoon fenugreek seeds (mathi)

11. 1/2 teaspoon black pepper

12. 1/2 teaspoon fennel seeds (saunf)

Procedure:

1. Mix paneer, yogurt, turmeric and salt. Set aside.
2. In a frying pan over medium heat, dry roast nigella, coriander seeds, fenugreek seeds, fennel seeds, and black pepper for 1-2 minutes. Seeds will become darker in color and give off a beautiful aroma.
3. Crush the roasted seeds using a mortar or rolling pin.  Set aside.
4. Add oil to the same pan, at low-medium heat.  Roast red chilies till they turn a darker color.  Remove from pan and break each one into 2-3 pieces.
5. Increase to medium heat; add asafetida, followed by paneer mixture.   Stir fry for 3-4 minutes until most of the moisture has evaporated.  Do not overcook the paneer as it will become dry.The yogurt should coat the paneer nicely so it remains moist. Turn off the heat.
6. Add all the dry spices and mix well.
7. Serve hot with rice or roti.

Rice Soup

Ingredients:
1. Rice Starch: 2 cups
2. Soaked Moogdal: 1/4 cup
3. Small Onion finely chopped: 1
4. Green chilli finely chopped: 1
5. Salt for taste

Procedure:
1. Boil all the above ingredients till Moog dal is cooked completely.
2. Garnish with coriander and serve hot with a pinch of lemon juice.

Tomato Pasta

Ingredients:
1. Pasta: 250gm
2. Dolmio Bolognese pasta sauce: 1 cup (250gm)
3. Tomato: 1
4. Onion: 1
5. Capsicum: 1
6. Ginger: 1 inch
7. Garlic: 2 pods
8. Coriander: for garnishing
9. Salt to taste
10. Chilli powder: 1/2 tsp
11. Jeera powder: 1/2 tsp

Procedure:
1. Cook pasta with 1 tsp oil and salt.
2. In a wok, heat oil and fry chopped garlic, ginger till they are a bit brown.
3. Add chopped onions and fry till translucent.
4. Add chopped tomato, capsicum and fry a bit.
5. Add Salt and put lid for 5 mins. Mix chilli powder.
6. Add the sauce, jeera powder and pasta and mix well.
7. Garnish with Coriander and serve hot .

Shakarkandi/Sweet potato Chat

Ingredients:
1. Sweet potato: 1 medium (250-300gm)
2. Chat masala: 1 tsp
3. Chilli powder: 1 tsp
4. Cumin Seed powder (roast and grind): 1tsp
5. Salt: 1 tsp
6. Amchur powder: 1/2 tsp

Procedure:
1. Preheat Oven at 200oC and bake for 30-35 mins.
2. Pierce the sweet potato and bake in Oven or cook in cooker till its soft but not mashed completely.
3. Take out of over and cool for 10 mins. Peel the skin and cut the sweet potato into 1 inch cubes.
4. In a small bowl mix all the masala (Chat masala, Chilli powder, Cumin seeds powder, Salt, Amchur powder).
5. In the serving bowl, arrange the cubed pieces and sprinkle the masala powder on them and serve.

maggie with home made tastemaker

Ingredients:
1. Dhaniya powder: 1 tbsp
2. jeera powder: 1 tbsp
3. haldi: 1/4 tsp
4. black salt: pinch
5. chat masala: 1/2 tsp
6. amchur powder: 1/4 tsp
7. chilli powder/pepper powder: 1/4 tsp
8. garlic powder: pinch
9. fennel powder: 1tsp
10. fenugreek power: pinch
11. ginger powder: 1/4 tsp
12. chinnamon: 1/4 tsp
13. Maggie 1 pack
14. Vegetables as per your interest (carrot, peas, beans, capsicum, corn)

Procedure:
1. Heat 1 tsp oil in a wok, add the vegetables and fry a bit.
2. Add a bit of salt and close the lid.
3. After they are cooked half add all the masala and cook a bit.
4. Add the maggie and fry for 2 mins.
5. Add water and cook till done.

Tomato Avvakai with sundried tomatos

Ingredients:

1. Sun-dried tomatoes: 100gms
2. tamarind: 25gms
3. salt: 4 tbsp.
4. waragal bamboo mirch powder: 3 tbsp
5. roasted mustard seeds powder: 3 tbsp
6. roasted fenugreek seeds powder: 2tbsp
7. oil: 5 tbsp
8. Mustard seeds: 1 tsp
9. Red chillies: 4
10. Hing: 1/2 tsp

Procedure:
1. Soak the tamarind, remove the fibre and seeds.
2. Grind tomatoes with tamarind and salt.
3. Add the mirch powder, mustard powder, fenugreek powder.
4. Mix well till all the powders are completely blemd.
5. Heat oil and season with mustard seeds, red chillies and Hing.
 Serve with hot rice and generous amount of ghee.