Ingredients:

• Gobi – 2 Cups of Florets
• Chana Dal – 1/2 Cup
• Onion – 1 medium diced into small pieces.
• Green Chilies – 2 Cut into long lengths
• Ginger Garlic Paste – 1 Teaspoon
• Red Chili Powder – 1/2 Teaspoon
• Coconut Powder – 1 tablespoon
• Clove Powder – 1/4  Table Spoon
• Turmeric Powder – 1/4 Teaspoon
• Salt to taste
• Oil – 3 Tablespoons
• Cilantro leaves – Handful.

Method:

1. Wash the chanadal and put it aside.
2. Take a pan and put 3 table spoons of oil and get it to heat and then add Onion, green chilies and saute them for couple of minutes.
3. Add the ginger-garlic Paste and fry this till the raw smell goes off.
4. Add coconut, clove powder, turmeric, salt and red chile powder and mix it well.
5. Put the Gobi and chanadal and mix everything well and then put 1 cup of water and put the lid on and cook it until the most of the water evaporates and curry comes close.
6. Garnish it with Cilantro

This goes well with Roties or Rice.

Ingredients:

• Purple Baigan (Brinjal – వంకాయలు) – 5
• Onion – 1 Medium – Cut into Chunks
• Tomato – 1 Big – Cut into chunks
• Ginger-garlic Paste – 1 Teaspoon
• Coconut – 2 inch piece.
• Clove Powder – 1/4 Teaspoon
• Tamarind – 2 Inch Piece
• Turmeric Powder – 1/4 Teaspoon
• Red Chillies Powder – 1/2 Teaspoon
• Salt – to taste
• Oil – 2 Table Spoons

Method:

1. In a food processor put the Onion, Tamarind, Coconut, Ginger-garlic paste, clove powder and Tomato and grind it to a paste and keep it aside.
2. In a small pan put 1 cup of water and salt and bring it to a boil.
3. Mean while take the green skin from the brinjal stems and cut long slits and drop these in boiling water and let it boil for 5 minutes.
4. Take a medium size pan and put 2 tablespoons of oil and bring it to the heat and put the ground paste and fry till the oil separates from the paste.
5. Add salt, turmeric and red chillies powder and now put the boiled brinjals and cook them on medium heat till it looks like thick gravy curry.

Serve it with hot white Rice.

Tags: Baigan, brinjal, vankaya

Ingredients:

• Left over angle hair paste – 1 Cup
• Pasta Sauce – 2 Tablespoons
• Eggs – 2
• Salt & pepper – to your taste.
• Tomato Ketchup – 1/2 Teaspoon
• Onion – 1 medium – cut into small pieces.
• Cilantro – 1 teaspoon
• Basil Leaves – 2 tear into small pieces.
• Oil – 1 Tablespoon.

Method:

Beat the eggs with salt & Pepper and keep it aside.

1. Take a medium skillet and put 1 tablespoon oil and let it heat and put the Onion and saute it for couple of  minutes.
2. Add Angle Hair Pasta, Pasta Sauce, Cilantro, basil and Tomato Ketchup and fry these for 6 to 7 minutes on high heat until the pasta looks bit crispy.
3. Now lower the heat and put the egg mix on top of Pasta and spread it like Omelet and let it cook on medium heat for 3 minutes. Flip it to the other side slowly and cook it for another 2 minutes. Your Frittata is ready, so take it off from the heat and serve it hot.
4. Serve it with Cilantro.

Note: When I tried to make Frittata with other pasta’s it did not come good. This worked only with Angle Hair pasta & Linguine Pasta.

Tags: angle hair, Frittata

Ingredients:

• Cooked Chicken – 1 lb. Diced into Cubes.
• Cooked Rice – 2 Cup
• Carrot – 1/4 cup – Cut into small pieces
• Celery – 1 stalk – Cut into pieces.
• Peas – 1/4 Cup
• Green Onion – 1 stems – Cut into small pieces.
• Onion – 1 Medium – Cut into Small pieces.
• Red Chillies Flakes – 1/4 Teaspoon
• Soy Sauce – 1 Tablespoon
• Hot Sauce – 1/2 Spoon
• Pepper – to Taste
• Salt & Peanut Oil
• Eggs – 2

Method:

1. Take a skillet and put 1 Teaspoon of Oil and let it heat. Put the 2 eggs and salt and scramble and keep it aside.
2. Take a heavy bottom wok or wide pan and put 5 Tablespoons of oil and get it to heat.
3. Put the Onion and saute it until it becomes soft, then add the chicken pieces, Soy Sauce, Pepper and hot sauce, red chillies flakes and Stir fry for 6 minutes.
4. Put the Carrots, green onion, Celery and peas and stir fry this for another 5 minutes.
5. Then add the cooked rice and stir thoroughly.
6. Finally stir in the egg scramble and mix it, adjust the salt and serve it hot.

Tip: Cooked Rice before adding in step 5 should be at cool temparatures.

Now your Chines Chicken Fried Rice is ready!.

Tags: chicken, Chinese, Fried Rice

Ingredients:

• Raw Green Peas – 1 Cup
• Paneer – 1 Cup – Cut into small pieces
• Onion – 1 Large – Cut into big pieces.
• Tomatoes – 2 Large – Cut into big pieces.
• Green Chillies – 3
• Red Chillies Powder – 1/2 Teaspoon
• Coriander Powder – 1/4 Teaspoon
• Turmeric Powder – 1/4 Teaspoon
• Salt – to Taste
• Zeera – 1/4 Teaspoon
• Ginger – 1 inch Piece
• Cilantro – Handful.
• Oil – as required.

Method:

1. Take a pan and put 1 teaspoon of Oil and fry the Paneer and keep it aside.
2. In a food processor, put tomatoes, onion, green chillies, ginger piece and Cilantro and grind them to a paste.
3. Take a heavy bottom pan and put 4 Tablespoons of Oil and let it heat and put zeera. When they start crackle, put the ground paste and fry till the raw smell goes off.
4. Add Turmeric, red chillies powder, Coriander Powder and Salt & Mix it well.
5. Now add 1 cup of water and peas and bring it to a boil and put the paneer pieces and cook till all the water evaporates and looks like thick gravy curry.

It goes well with Hot Roties and Zeera Rice.

Tags: Masala, Mutter, Paneer

రాగి పిట్టు

Ingredients:

• Raagi Flour(రాగి పిండి) – 1 Cup
• Jaggery(బెల్లం – गूड) –  1/4 Cup
• Ghee(నెయ్యి) – 1 teaspoon
• Elachi Powder (इलाची) – 1/4 Teaspoon
• Fresh coconut – 1 Tablespoon – grated.
• Salt – a pinch

Method:

1. Tale a bowl and put the Raagi Flour, salt and mix it well.
2. Now add water little by little and mix it to get the flour wet.
3. Put this in idly maker and cook it for 5 minutes and let it cool.
4. Grate the Jaggery like powder and keep it aside.
5. Put the cooked Raagi mix in a big bowl and make like powder and add jaggery, elachi, coconut and ghee and mix it well.
6. Your Raagi Pittu is ready to eat.

Tags: Pittu, Raagi

Ingredients:

• Ziti(Pasta) – 2 Cups
• Home Made Pasta Sauce – 4 Cups
• Parmesan Cheese – 1/2 Cup
• Cooked Garbanzo – 1/2 Cup

Method:

1. Slightly under cook the Ziti and drain it and keep it aside.
2. Pre-heat the oven to 375 degrees.
3. In a bowl mix Ziti, Garbanzo and Pasta Sauce and keep it aside.
4. Take a oven proof baking pan and put the mix and top it with the Parmesan Cheese.
5. Bake this for 30 minutes.
6. Serve this Hot.

Home made Pasta Sauce has all the spices in it.

Tags: garbanzo, pasta, ziti

Ingredients:

• Cabbage – 1/4 cup – Shredded
• Green Chilies – 1 – cut into tiny pieces
• Tadka Seeds – 1/2 Teaspoon
• Curry Leaves – 1/2 Stem
• Salt to taste
• Turmeric power – 1 pinch
• Oil – 1 Tablespoon
• Curd – 1 Cup

Method:

1. Take a pan and put 1 table spoon of oil and get it to heat and put Tadka Seeds. Once they crackle put the green chilies, curry leaves cabbage and saute this until the cabbage is cooked.
2. Now add turmeric and salt, mix it well and take it off from heat.
3. Once this is cooked off, put the curd and stir it well. 

It goes well with Roties and Rice.

Ingredients:

• Cooked Basmati Rice – 1 Cup
• Raw coconut – 1/4 Cup – Grated
• Tadka Seeds – 1 Teaspoon
• Green Chillies – 4 Cut into small lengths.
• Onion – 1/4 – Cut into long lengths.
• Curry Leaves – 1 stem.
• Peanuts – 1/4 Cup
• Salt to taste
• Oil as required
• Hing – 1 pinch.

Method:

1. Take a heavy bottom pan and put the oil and let it heat.
2. Put Tadka seeds, hing , peanuts and curry leaves and let them crackle.
3. Put the onion, green chillies and coconut and saute them for couple of minutes and then add the cooked rice. Mix it well and fry this for couple more minutes on medium heat.
4. Adjust the salt and serve it hot.
5. Any fried curry will go with Rice.