Kothu Porotta

Ingredients:

• 2 Porotta 
• 2 cups Chalna
• 1 cup Red Onion finely chopped
• 3 Green chillies chopped
• 1 cup Tomatoes chopped
• 1 1/2 tbsp Pepper powder (freshly grounded)
• 3 tsp Oil
• 2 tbsp Coriander leaves chopped
• Salt to taste

Method:

1. Shred the porottas into small pieces and keep aside.
2. Heat a large flat pan, add oil, when hot, add onions and green chillies.
3. Fry well, now add tomatoes, pepper powder and salt, mix well.
4. Now add the shredded porottas.
5. Fry them well until the porottas are roasted.

6. Do not burn the porottas, just fry until golden brown.
7. Keep the flame high.
8. Now add the 1 cup of chalna to the pan.
9. Mix well, now the porottas will be soft.
10. Punch with your spatula so that the porottas and broken into small bits.
11. Roast until dry, sauteing in between.
12. When they are dry, again add the remaining chalna and repeat the same procedure.
13. When the porottas are dried and roasted, garnish with coriander leaves.
14. Transfer to a serving bowl and serve hot.
15. Ummm...Enjoy !!!

Note:

1. Leftover porotta can be used.
2. This recipe can be made with shredded chapati's also.
3. If u don't have chalna, any other gravy / curry can be used.
4. Egg lovers can add beaten egg at the last.
5. Roast until the eggs are fried and serve as Egg kothu porotta.

Lemon Idiyappam / Lemon Sevai

Ingredients:

• 1 packet Thin rice noodles
• 2 Lemons
• 3 tsp Oil
• 4 Green chillies
• 1/2 cup Onion finely chopped
• 1/2 tsp Mustard seeds
• 1 tsp Chana dal
• 1 tsp Udal dal
• 2 tbsp Broken cashew nuts
• 1 tsp Ginger grated
• 1 sprig Curry leaves
• 4 tbsp Coriander leaves chopped
• Salt to taste

Method:

1. In a large vessel add water and allow it to boil well.
2. Add the rice noodles to the boiled water.
3. Remove from heat.
4. Allow the noodles to soak in hot water for 10 mins.
5. Strain the water and keep the noodles aside.
6. Heat a kadai or wok, add oil, when hot add mustard seeds.
7. When the seeds splutter add cashew nuts, chana dal and urad dal.
8. Fry until golden brown, now add curry leaves, green chillies, ginger and onion.
9. Fry until onions are transparent, add turmeric powder and salt.

10. Mix well. Now add the cooked rice noodles and mix well.
11. Close the lid and cook in medium flame for 3 mins.
12. Now using the tip of the spatula break the noodles into small pieces.
13. Switch off the stove.
14. Squeeze the lemon juice to it, add coriander leaves and mix them all well.
15. Close the lid and leave it for 2 mins.
16. Serve hot with coconut chutney.

Note:

1. The cooked noodles can be cut into small pieces with scissors and then added to the recipe.

Kerala Porotta

Ingredients:

• 3 cups All purpose flour (maida)
• 1 cup Milk
• 1 tsp Sugar
• 1/2 tsp Salt
• 4 tbsp Olive oil
• Olive oil spray



Kerala Porotta



Method (slow process):

1. In a bowl add the flour and make a well in centre.
2. Add salt, sugar and milk.
3. Mix the dough well.
4. If the dough needs more moisture to make a soft ball, add water and make a soft chapati dough.
5. Add 4 tbsp olive oil and knead well.
6. Now Spray oil on the surface of the dough and close the lid tightly.

7. Let it rest for 3-4 hours.
8. Now divide this soft dough into equal small balls.
9. Place then leaving space with each other on a flat greased surface.

10. Spray oil all over them, spread them smoothly by rubbing with your fingers.
11. Cover them and rest it again for 1 hour.

12. Now starts the work.
13. Dust the clean dry flat surface with dry flour.
14. Take a dough ball and roll into thin chapati with a help of rolling pin.
15. Dust the flour in between to roll it thin.

16. Now spray oil on the top of the flattened disc.
17. Now using your fingers gently pull the edges of the disc or chapati.

18. Make sure the chapati does not tear.
19. In between dip yours fingers in oil and start pulling until you see a very thin transparent disc.

20. Now hold in one side and lift it, it will form a thin strip.

21. Rotate in circular motion and place the ends sticking in the middle.
22. Check the picture for the proper shape.

23. Repeat this process with all the remaining balls.
24. Place them on a flat surface.

25. Spray oil all over them.
26. Cover it all and allow to rest for another 1 hour.
27. Now the circles would have puffed up, filled with air.

28. Now heat a tava or pan.
29. Take each circular dough and take a rolling pin and gently roll on the dough.
30. The circular lines should be visible.

31. Do not press and roll.
32. Now place this disc on the hot tava or pan.
33. Once the bottom is fried, flip it and roast on the other side.
34. Do not press them with spatula.
35. Once they are golden brown remove it.

36. Keep this in between your hands and beat them so the circular lines are show up.
37. Now the POROTTA is ready.

38. Serve hot with hot  Chalna.

Method (fast process):

1. In a bowl add all purpose flour, salt, sugar and milk. Mix well.
2. Now add water and knead to a soft dough.
3. Apply oil on the surface and cover it with the lid and allow to rest for 5 mins.
4. Now again knead the dough well and close the lid, rest it for 2 mins.
5. Now divide the dough into small balls, apply oil on top of them.
6. Cover it and rest it for 5 mins.
7. Now roll each ball like puris.
8. Place them one above one applying oil in between each other.
9. Cover them all and rest it for 2 mins.
10. Now take each flattened puri and spread in to a big chapati shape.
11. Cut in into half and roll each pieces into circular shape.
12. Repeat this process with all the puris.
13. Cover all the circles and rest for 5 mins.
14. Now heat a tava or pan.
15. Roll each circles to a small disc.
16. Place them on the tava and fry both the sides.
17. Repeat this process with all the remaining circles.
18. Once all done, keep them in between your hands and beat them on the sides.
19. Serve hot with Chalna.

Chalna

Ingredients:

• 1 cup Onions finely chopped
• 1/2 cup Potato finely chopped
• 1/2 Tomato chopped
• 1 tbsp Ginger garlic paste
• 3 tbsp Oil
• 2 " piece Cinnamon
• 3 Cloves
• 1 tsp Fennel seeds
• 2 tbsp Mint leaves chopped
• 1/2 tsp Chili powder
• 1 tsp Coriander powder
• 1/2 tsp Garam masala powder
• 1/4 tsp Turmeric powder
• 1/2 cup Coconut shredded
• 3 Green chillies
• 2 tbsp Coriander leaves chopped
• Salt to taste

Method:

1. Grind coconut and green chillies to a fine paste with little water and keep aside.
2. Now heat a pressure cooker, add oil, when hot add cloves, cinnamon and fennel seeds.
3. Now add onions and fry well till golden brown.
4. Add ginger garlic paste and mint leaves. Fry well.
5. Now add tomatoes and fry until oil appears on the sides.
6. Add chili powder, coriander powder, garam masala and turmeric powder.

7. Mix well, now add the chopped potatoes and saute it.
8. Add water to dilute it.
9. Add the grounded paste and salt.
10. Mix well, now close the lid and pressure cook for one whistle.
11. Leave it untouched until pressure is released.

12. If the gravy is thick adjust water to dilute more and boil again.
13. Finally add the coriander leaves and transfer to a serving bowl.
14. Serve with Porotta, chapati, dosa and also with rice.

Note:

1. For porotta the gravy should be diluted.
2. When serving with rice the gravy can be thick.
3. So adjust water depending on what you are serving.

Singapore Noodles

Ingredients:

• 1 cup Rice Noodles
• 1/2 cup Spring onions sliced
• 1/2 tsp Garlic chopped
• 1/2 Ginger grated
• 1/4 cup Capsicum chopped
• 1/4 cup Carrots chopped
• 1/4 cup Cabbage chopped
• 1/4 tsp Chili powder
• 1/4 tsp Coriander powder
• 1 pinch Turmeric powder
• 1 tsp Soya sauce
• 1/2 tsp Sugar
• 1 tsp Pepper powder
• 2 tbsp Oil
• Salt to taste

Method:

1. Boil water in large pan.
2. Add few drops of oil it it.
3. To this boiling water add the noodles.
4. Switch off the stove.
5. When u press the noodles with fingers, the noodles should break.
6. Immediately strain the noodles and put it in bowl with cold water.
7. Drain all the water and keep the noodles aside.

8. Do not overcook noodles.
9. Now heat a kadai or wok.
10. Add oil, the flame should be on high.
11. When smoking hot, add onions, garlic and ginger. Saute them well
12. Add capsicum, carrot, cabbage and fry well
13. Now add chili powder, coriander powder, turmeric powder, soya sauce, sugar and salt.
14. Mix well. Now add the noodles, spring onions and pepper powder. Mix gently.
15. Transfer this to a microwave safe bowl.
16. Close the lid partially and microwave for 2 mins on high.
17. Remove and serve hot.

Hyderabadi Chicken Korma

Ingredients:

• 1 lb Chicken
• 1 1/2 cup Onion sliced
• 1/2 cup Tomato chopped
• 2 tbsp Ginger garlic paste
• 4 tbsp Fresh cream
• 8 Dry red chillies
• 1 tbsp Poppy seeds
• 8 Almonds
• 6 Cashew nuts
• 4 Cloves
• 1" piece Cinnamon
• 3 Cardamons
• 4 tbsp Oil
• Salt to taste

Method:

1. In a mixie jar add red chillies, poppy seeds, almonds, cashew nuts, cloves, cinnamon and cardamons.
2. Grind them all together with little water to a fine paste.
3. Remove and keep aside.
4. Now heat a pan add 1 tsp of oil and fry the onions until brown.
5. Cool it and grind it to a smooth paste. Remove and keep aside.
6. Wash the chicken and keep aside.
7. Now heat a pressure cooker.

8. When hot add oil and fry the grounded masala paste until brown.
9. Now add tomatoes and ginger garlic paste and fry well.
10. Add chicken pieces and saute for few minutes.
11. Add the onion paste and mix well.
12. Add salt and 1 cup water, close the lid and pressure cook for 2 whistles.
13. Leave untouched until pressure is released.
14. Now remove the lid, add fresh cream and mix well.
15. Transfer to a bowl.
16. Serve hot with parathas, naan, etc..

Horsegram Rasam / Kollu Rasam

Ingredients:

• 1 cup Horsegram
• 1 tsp Cumin seeds
• 1/2 tsp Peppercorns
• 1 clove Garlic
• 2 tbsp Coriander leaves chopped
• 1 lemon size Tamarind
• 1 tsp Jaggery powder
• 1 tsp Oil
• 1/2 tsp Mustard seeds
• 1 pinch Asafoetida
• 4 Curry leaves
• 1 Dry red chili broken
• 1 pinch Asafoetida
• Salt to taste

Method:

1. Clean the horsegram without any stones in it.
2. Now pressure cook it with enough water for about 4-5 whistles.
3. Now strain the water and keep aside.
4. The water will be in brick red color.
5. Now remove the extract from tamarind.
6. Grind peppercorns, cumin seeds and garlic to a coarse paste.
7. Now take a bowl, add tamarind extract, grounded paste, coriander leaves, jaggery, curry leaves, salt and the strained water from the horsegram.
8. Mix them all well.
9. Now heat a kadai or wok, add oil, when hot add mustard seeds.
10. When the mustard seeds splutter, add asafoetida and red chillies.
11. Now add the horsegram liquid in it.
12. If very thick dilute it with water.
13. Allow to boil. When first boil comes remove from heat.
14. Transfer to a serving bowl and serve with hot steamed rice and papad.

Note:

1. With the cooked Horsegram make curry or just serve as a salad with raw onions, chopped coriander leaves and tomatoes.

Onion Rasam

Ingredients:

• 1/2 cup Red Onions finely chopped
• 2 Green chillies
• 3 tbsp Coriander leaves chopped
• 1 lemon size Tamarind
• 2 cups Water
• Salt to taste

Method:

1. Soak tamarind in hot water. Remove the extract from it and keep aside.
2. Now take a bowl add the tamarind extract, onion, green chillies and coriander leaves.
3. Squeeze them all well.

4. Now add water to it and add salt.
5. Mix well.
6. Serve with hot steamed rice.

Egg Curry

Ingredients:

• 4 Eggs
• 1 cup Onions finely chopped
• 2 cups Tomato chopped
• 1 tsp Chili powder
• 1 1/2 tsp Coriander powder
• 1/4 tsp Turmeric Powder
• 1 clove Garlic crushed
• 3 tbsp Oil
• 1/2 tsp Mustard seeds
• 4 Curry leaves
• 2 tbsp Coriander leaves chopped
• 3 cups Water
• Salt to taste

Method:

1. Heat a kadai or wok, add oil, when hot add mustard seeds, when they splutter add onion, curry leaves and garlic.
2. Fry well. Now add tomatoes and fry until oil leaves the sides.
3. Add chili powder, coriander powder and turmeric powder.

4. Saute it. Now add water and salt.
5. Allow to boil, add coriander leaves and mix well.
6. Now simmer the heat. Break the eggs in to the curry.
7. Close the lid and cook in slow flame.
8. Once the eggs is cooked flip in gently and cook again.
9. Transfer the curry gently to a serving bowl.
10. Serve along with hot steamed rice or chapati.

Moong dal pappu

Ingredients:

• 1 cup Moong dal
• 4 Green chillies slit
• 1 Tomato chopped
• 1 cup Onion chopped
• 3 tbsp Coriander leaves chopped
• 2 cloves Garlic crushed
• 1/2 tsp Mustard seeds
• 1 tbsp Oil
• 4 Curry leaves
• 1/4 tsp Turmeric powder
• Salt to taste

Method:

1. Heat a pressure cooker.
2. Dry roast the moong dal for few mins. Do not turn it brown.
3. Wash the dal with water.
4. Now add water just enough to cover the dal.
5. To it add 1/2 cup of chopped onions, green chillies, turmeric powder and tomato.

6. Pressure cook for 2 whistles. Leave untouched until steam is released.
7. Heat a pan, add oil, when hot add mustard seeds, when they splutter add garlic, curry leaves and remaining onions. Fry until onions are transparent.
8. Now add this to the cooked dal.
9. Add salt and mix well.
10. Garnish with coriander leaves.
11. Serve this hot with steamed rice and with any side dish.

Bread Butter Pudding

Ingredients:

• 8 Bread slices
• 2 Eggs
• 1 tin Fat free sweetened condensed milk (14 oz)
• 1/4 cup Raisins
• 3 tbsp Butter
• 2 cups Milk
• 4 tbsp Sugar
• 1 tbsp Vanilla Essence 

Method:

1. Preheat the oven to 350 F.
2. Apply butter to a bread slice and cover with another bread slice like a sandwich.
3. Cut the bread diagonally into four pieces, so four triangles are formed.
4. Repeat this process with all the breads.
5. Arrange the pieces of bread on a greased baking tray.
6. Sprinkle raisins on top of the bread slices.
7. Microwave milk for 3 mins in microwave oven.
8. Now break the eggs in a bowl.
9. Add sugar, condensed milk, vanilla essence and the hot milk.
10. Whisk them all together so that the sugar and eggs are dissolved.
11. Now pour the whisked milk on top of the bread slices.

12. Press the breads with a spatula, so that the bread is all soaked with milk.
13. Place the tray in the hot oven.
14. Bake for 30 mins.
15. When the pudding is golden brown and little wobbly when pressed, remove from oven.

16. Do not bake until dry.
17. Cut into slices and serve hot or cold.
18. I prefer hot.
19. Enjoy !!!

Note:

1. Any kind of breads can be used.
2. As this dish is rich dessert, mild it with wheat breads.

Chocolate Cold Coffee

Ingredients:

• 1 tsp Instant coffee powder (nescafe)
• 1 tbsp Sugar
• 2 scoops Vanilla Ice-cream
• Hershey's Chocolate syrup
• 1 glass Cold milk 
• 1/4 cup Hot water

Method:

1. In a bowl add 3/4 tsp coffee powder, add hot water to it and dissolve well.
2. Now add this dissolved coffee mixture in a blender.
3. Add milk, sugar and 1 scoop ice-cream.
4. Blend for few seconds.
5. Now take a tall glass.

6. Pour chocolate syrup on the inner surface of the glass as a design.
7. Immediately pour the cold coffee to 3/4 of glass.
8. Now top with remaining ice-cream.
9. Finally sprinkle with left over coffee powder.
10. Enjoy this chilled chocolate cold coffee.

Vegetable Saagu

Ingredients for Masala Paste:

• 6 Green chillies
• 2 cloves Garlic
• 1 cup Coconut shredded
• 2 tbsp Fried Gram
• 2 Cloves
• 1" piece Cinnamon
• 1 tbsp Coriander seeds
• 1 cup Coriander leaves chopped

Ingredients For Saagu:

• 1 cup Potato cubed
• 1/2 cup Peas
• 1/2 cup Carrot cubed
• 1 cup Beans chopped 1/2" pieces
• 2 tbsp Oil
• 1/2 tsp Mustard seeds
• 1 sprig Curry leaves
• Salt to taste

Method:

1. Grind all the ingredients in masala paste to a fine paste with little water and keep aside.
2. Now add all the chopped vegetables in a pressure cooker.
3. Add salt and 1/2 cup of water and pressure cook for 1 whistle.
4. Remove and keep aside.
5. Now in a pan add oil.

6. When hot add mustard seeds, when they splutter add curry leaves and the grounded masala paste.
7. Saute for few minutes until the color of the paste changes and oil start appearing on sides.
8. Now add the cooked vegetables, add water for a saagu consistency and adjust salt.
9. Allow to boil and remove from heat. stir in between.
10. Serve hot with pooris, set dosa and chapatis. 

Khasta Poori

Ingredients:

• 1 cup Wheat flour
• 1/2 tsp Ajwain seeds / vammu
• 1 tsp Oil
• Salt to taste
• Water as required
• Oil for deep frying

 

Method: 

1. In a bowl, combine the flour, salt, ajwain and water as required to make a soft dough.
2. Add 1tsp of oil and again knead the dough.
3. Cover and let sit for 10mins.
4. Now divided the dough in to small equal balls.
5. Take one ball of dough and roll it out into 4" to 5" round.
6. Repeat the same process to roll out all pooris.

7. Heat plenty of oil in a kadai until very hot.
8. Put in a poori and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
9. This should take only a few seconds. Flip the poori over and cook the other side until golden brown.
10. Serve this Khasta poori with vegetable saagu.

Aloo Samosa Chat

Ingredients:

• 4 Aloo Samosa   
• 1/2 cup Red onion finely chopped
• 1/2 cup Tomato chopped
• 4 tbsp Coriander chopped
• 1 tsp Cumin powder
• 1 tsp Red chili powder
• 1/2 cup Green chutney
• 1/2 cup Sweet dates Chutney
• 1 cup Sev / mixture
• 1/2 cup Yogurt
• 1 Lemon
• 1 cup Cooked Chana 
• Salt to taste

Method:

1. In a plate place 2 samosas and make them into small pieces.
2. On top of it add 3 tsp of cooked chana.
3. Now spread 2 tbsp of dates chutney.
4. Put 2 tbsp of yogurt on it.

5. Now top with 2 tbsp of green chutney.
6. Now sprinkle 2 tbsp of onions and 2 tbsp of tomatoes.
7. On it add a pinch of cumin powder, chili powder and salt.
8. Squeeze 1 tsp of lemon juice and sprinkle 4 tbsp of sev/mixture.

9. Finally garnish with coriander leaves.
10. Repeat the same procedure with other samosas.
11. Serve as a chat along with hot chai.
12. Enjoy !!

Aloo Samosa

Ingredients for Dough:

• 1 cup All purpose flour (maida)
• 1/4 cup Semolina
• 1/4 tsp Salt
• 1 tsp Oil

Ingredients for Filling:

• 2 Boiled potatoes
• 1/4 cup Frozen/fresh peas
• 1/2 tsp Cumin powder
• 1/2 tsp Red chili powder
• 2 Green chillies finely chopped
• 2 tbsp Coriander leaves chopped
• 2 tsp Oil
• 1/4 tsp Cumin seeds
• Salt to taste

  

Method:

1. In a bowl add all purpose flour, semolina, ajwain and salt. Mix well.
2. Now add water little by little to make a firm dough.
3. Add oil and knead the dough well and close the lid and allow to rest for 15 mins.
4. Heat a pan add oil, when hot add cumin seeds.
5.  Remove the pan from heat.
6. Add chili powder and stir it.
7. Now add peas, green chillies and place on the hot stove top.

8. Fry them until the peas is cooked.
9. Now add potatoes which are slightly mashed (crumbled), cumin powder, coriander leaves and salt.
10. Mix well and transfer to a bowl.
11. Allow it to cool.
12. Now take the dough and knead well, make lemon sized balls and roll in to a thin disc shape.
13. Cut each circle into half.
14. Apply some water on the straight edges and form a cone, sealing the edges.
15. Fill two-thirds of the cone with the filling and close all the joints by brushing little water.
16. Heat a kadai or wok, pour oil for deep frying.
17. Fry all the samosas in batches in a medium flame until they are crispy.
18. Remove and serve with green chutney and ketchup.
     

Grilled Fish Fry

Ingredients:

• 4 Fish fillets
• 1/2 tsp Pepper powder
• 1 tsp Chili powder
• 1 1/2 tsp Coriander powder
• 1/2 tsp Cumin powder
• 1/2 tsp Turmeric powder
• 2 cloves Garlic
• 1/2" piece Ginger
• 1/4 cup Onion chopped
• 1 sprig Curry leaves
• Salt to taste

Method:

1. Add all the ingredients in the mixie jar, leaving the fish.
2. Grind to a fine paste adding very little water.
3. Wash the fish and place in a bowl.
4. Add the grounded paste to it and mix well, so that the fish is well coated with the masala.
5. Marinate for 2-3 hours. Keep in refrigerator.
6. Now heat a griller and place these marinated fishes on the grill.
7. Spray oil and cook for 3 mins.
8. Now flip the fish gently, spray oil and cook for 3 mins.
9. Remove and serve on a plate with lemon wedges.

Note:

1. This recipe can be done on normal non stick pan.

Chamagadda Pulusu / Arbi /Taro root Curry

Ingredients:

• 4 Taro root
• 1 cup Red onions chopped
• 2 cloves Garlic crushed
• 1 Tomato chopped
• 1 sprig Curry leaves
• 1 lemon size Tamarind
• 1 tsp Chili powder
• 1 1/2 tsp Coriander powder
• 1/4 tsp Turmeric powder
• 2 tsp Oil
• 1/2 tsp Mustard
• 2 tbsp Coriander leaves chopped 
• Salt to taste

Method:

1. Peel the skin of the taro roots. Wash and cut into pieces and keep aside in a bowl of water.
2. Soak tamarind in warm water. Remove the extract from tamarind and keep aside.
3. Now heat a pressure cooker, add oil, when hot add mustard seeds.
4. When the seeds splutter add onions, chopped taro roots and garlic.
5. Fry them well.

6. Now add tomatoes and fry until soft.
7. Add chili powder, coriander powder and turmeric powder.
8. Add the tamarind extract, water and salt.
9. Mix well and secure the lid, pressure cook for 2 whistles and leave untouched  until steam is released.
10. Transfer to a bowl and garnish with coriander leaves.
11. Serve hot with rice.