Ingredients:

• Chicken – 1 lb – boneless – cut into bite size
• Broccoli – 2 cups – florets
• Soy Sauce – 1 tablespoon
• Shallot – 1 cut into tiny pieces
• Ginger – 1/2 inch grated
• garlic – 1 clove – grated
• Red chillie flakes – 1/2 teaspoon
• Pepper & Salt – to taste
• Scallions – 1/2 Cup – cut into small pieces
• Peanut oil – as needed

Method:

1. Blanch the Broccoli Florets and keep them aside
2. Take a heavy bottom skillet and put 6 tablespoons of oil and put the chicken pieces and fry them till they are cooked. Add a little bit of salt & pepper while cooking.
3. Take the chicken pieces out of the skillet and put this in a plate aside.
4. In the same pan dump the shallots, ginger, garlic, scallions and red chillies flakes and saute for couple of minutes. Add Soy sauce and mix it well.
5. At this point put the cooked chicken pieces and broccoli florets and stir fry them well so that the sauce will get into the Broccoli.

Serve it hot with white rice or fried rice.

Don’t add lot of salt because Soy sauce already has salt in it.

Put Salt & Oil as per your taste.

మడత కాజా 

Ingredients:

• All purpose Flour(Maida) – 1 Cup
• Baking powder – 1 teaspoon
• Sugar – 1 cup
• Ghee – 2 Tablespoons
• Besan Flour – 1 Tablespoon
• Oil – To Deep Fry
• Salt – 1 Pinch

Method:

1. Sieve the Maida along with salt and baking powder and put 1 tablespoon of ghee and knead this and now add water as needed and make like chapathi dough.
2. Mix the besan in the remaining ghee like a paste and keep it aside.
3. Make four portions in the dough and roll them like chapathi. Once you complete rolling two chapathies, put one chapathi down on a cutting board and spread 1/2 of the besan paste on it. Put the second chapathi on top of the first chapathi and roll it with your hands like cigar.
4. Cut this cigar into 1 inch pieces and roll them into 4 inch long. Repeat the same with other two chapathies.
5. Take a heavy bottom pan and put oil for deep fry and bring it to heat. Mean while put sugar in a pan along with 1/4 cup of water and boil it till it becomes sticky and keep this on the stove.
6. Fry the Kazaas in the hot oil until they turn golden brown and put them in the sugar syrup and dip them well and take this from syrup and put them on a plate. Do the same with rest of the Kaazas.
7. After dipping the kaazas and placing them on a plate, you still will have some syrup left in the pan. Boil this pan to make the syrup thick and drizzle it on top of the Kaazas that are in a plate.

Ingredients:

• Tandoori Chicken – 1 Cup pieces.
• Onion – 1 medium – cut into small pieces.
• Tomato – 1 medium –  Cut into small pieces
• Green Chillies – 6 – Cut into small pieces
• Ginger – 2 inch piece – Cut into small pieces
• Garlic – 2 cloves – Cut into small pieces
• Cilantro – handful – – Cut into small pieces
• Mint – Handful – Cut into small pieces
• Salt – to Taste
• Oil – 3 Tablespoons

Method:

1. Take a small pan and put 1 tablespoon of oil and put all the ingredients except the tomatoes and saute it for 5 minutes and then add tomatoes and let it cook for 5 more minutes.
2. After this cools off, put this in a food processor and grind this to a fine paste and keep it aside.
3. Take a pan and put 2 tablespoons of oil and put the ground paste and fry this till the oil separates.
4. Add the Tandoori pieces and mix it well and add 1/4 cup of water and cook it on medium heat for 5 minutes or until it looks like thick gravy curry.
5. Adjust the salt and garnish it with cilantro.

* Serve this hot with roties or any kind of rice.

Ingredients:

• Potato(Aloo) – 1 big – dice it into small pieces
• Chanadal – 1/4 cup – soak for 2 hours
• Onion – 1 small – cut into big piece.
• Green Chillies – 6
• Coconut 0 2 inch pieces
• Tadka Seeds – 1 Teaspoon
• Turmeric – 1/4 Teaspoon
• Coriander seeds – 1/4 teaspoon
• Salt to taste
• Oil as required
• Curry leaves – 10

Method:

1. Take a heavy bottom pan and put 1 teaspoon oil and bring it to heat and  add tadka seed, curry leaves. Once they crackle, put the cut potato pieces, salt, turmeric and 2 tablespoons of water and cover it with lid and let it cook on medium heat.
2. In a mixer put chanadal, coconut,  coriander, chillies and onion and grind it coarsely.
3. Once the potato is tender, put the ground paste and 2 tablespoons of oil and fry till the chanadal turns golden brown color and then adjust the salt.
4. Serve it with rice, rasam or roties. 

Ingredients:

• Peaches – 2 cut into Half – de-seed
• Sugar – 1 Cup
• Water – 1 Cup
• Lemon Juice – 1 teaspoon
• Vanilla Essence – 1/4 Teaspoon
• Raspberries – 1 Cup
• Iceing Sugar – 1 Teaspoons
• Soften Vanilla Ice-cream – 3 Scoops
• Mint Leaves – to Garnish
• Cinnamon Powder – 1 Pinch

Method:

1. Take a sauce Pan and put Sugar water, lemon juice, vanilla essence and cook it for 5 minutes.
2. Put the cut peaches in the serup(cut side down) and let it cook for 5  minutes and turn peaches gently to another side and cook it for couple more minutes.
3. Take the peaches out and let them cool and take the skin off these peaches once they are cool.
4. In a blender put the raspberries and sugar, then grind it to puree and strain it so that all the seeds will be separated.
5. Take a plate and put 2 pourched peaches and put ice cream on top of the peaches.
6. Drizzle the raspberries sauce over the ice-cream and put mint leaves on top of the ice-cream scoop.

Tip: You also can garnish this with nuts.

Ingredients:

• Mushrooms – 1 cup – cut into thin slices
• Onion – 1 small – cut into small pieces.
• Garlic – 1 clove – cut into tiny pieces
• Spinach – 1/2 cup – cut thinly
• Green onion – 1 – Cut thinly
• Eggs – 3
• Cilantro – 1 tablespoon – cut thinly
• Salt & Pepper – as needed
• Olive Oil – as needed
• Hot Sauce – to your taste

Method:

1. Beat the eggs with a dash of hot sauce, salt and pepper and keep it aside.
2. Take a oven proof skillet and put 1 teaspoon of oil and put the cut mushrooms and saute it for 5 minutes and transfer this into a plate.
3. Put another teaspoon of oil and put cut onion, garlic and saute it for couple of minutes and add spinach, cilantro, green onion, salt, pepper and hot sauce and saute it for couple more minutes and then pour the egg mix and mix it once and let it cook for couple of minutes until it is sets.
4. Now it is the time to put the pan in the oven under the broil for 3 minutes.
5. While taking this pan out of the oven, use caution as the handle of the pan is so hot.
6. Serve this Frittata with hot sauce or ketchup.

Tip: If you are not big on egg yolks, you don’t have to use all the 3. But try to use at least one egg yolk with three egg whites to get the rich taste.

Ingredients:

• Urad Dal – 1 cup
• Moong Dal – 1/2 Cup
• Idly Ravva – 1 Cup
• Coriander Leaves – 1/4 Cup
• Salt – to Taste
• Mustard Seeds – 1/2 Teaspoon
• Curry Leaves – 1 Stem
• Hing – 1 Pinch
• Oil as required.

Method:

1. Soak Urad Dal, Moong Dal for 2 hours and grind it in a mixture.
2. Wash the Idly Ravva and squeeze the water out of it and put this in above dough, then add salt and mix it well.
3. Take a small pan and put 1 tablespoon of oil and bring it to heat and put mustard  seeds, hing, curry leaves and let them crackle and put this in the idly dough.
4. Add cilantro to this dough.
5. Put this in idly maker and make them like regular idlies.

Tip: serve this with any kind of Chutney.

Ingredients:

• Soji – 1/2 Cup
• Rice Flour – 1 Cup
• Maida(All Purpose Flour) – 1/2 Cup
• Cooking Soda – 1/4 Teaspoon
• Salt to taste
• Red chillies powder – 1/2 Teaspoon
• Oil – as required

Method:

1. Take a bowl and put all the ingredients except the oil and mix them well. Add water and make it like Dosa dough/flour.
2. Take a skillet and make like dosa and put the oil around the Dosa. Once he is brown, flip it to the other side and let it become brown in color.

Tip: Serve this hot Dosa with any kind of chutney.

Ingredients:

• Fish Fillets – 2
• Salt & Pepper – To Taste
• Olive Oil – 1 Tablespoon
• Fennel Seeds – 1/8 Teaspoon
• Lime Slices – 2

Method:

1. Pre-heat oven to 350 degrees.
2. Take an Aluminium foil and put the fish pieces and put the olive oil mix and put the lemon slices and make a pocket and bake for 20 minutes.

Salad:

• Lettuce – 2 Cups – cut into thin pieces.
• Tomato – 1/4 Cup – Cut into small pieces.
• Cucumber – 1/4 cup – cut into small pieces.
• Carrot – 1/4 Cup – Shred thinly
• Cooked garbanzo beans – 1/4 Cup
• Avocado – 1/2 Cut into small pieces.

For Dressing(Homemade):

• Olive Oil – 2 Tablespoon
• Lime Juice – 2 Tablespoon
• Salt & Pepper – to taste.
• Honey – 1/2 Teaspoon
• Peanut Butter – 1/2 Teaspoon

Whisk everything and put this dressing over the cut salad and serve it with Baked Fish.

రవ్వ కిచిడీ

Ingredients:

• Rice Ravva – 1 Cup
• Moong Ravva – 1/4 Cup
• Onion – 1 medium – diced into small pieces.
• Green chillies – 6 – diced into small pieces.
• Curry leaves – 1 stem
• Tadka Seeds – 1 Teaspoon
• Chanadal – 1 teaspoon
• Peanuts – 1 tablespoon
• Salt to taste
• Oil – 2 tablespoons
• Hot water – 2 1/2 Cups

Method:

1. Heat the water
2. Take a heavy bottom pan and pit the 2 tablespoons of oil and let it heat , put the Tadka Seeds, Chanadal, Curry Leaves and Peanuts and let them Crackle.
3. Now put the Onion, green Chillies and saute this for couple of minutes.
4. Add Moong Ravva, Rice Ravva, salt and fry this for 5 minutes on medium heat.
5. Add hot water slowly and put the lid on and cook this until all the water is gone(evaporated)
6. Take the lid off and mix it very well. At this point it should look like Upma.

Serve it hot

You also enjoy this with home made curd.