Tomato Soup

Ingredients

1. Tomatoes (medium size)     no
2. Capcicum- preferably red color (bell pepper) 1no
3. Water     2-1/2 cups
4. Butter     2 tbsp.
5. Black pepper powder     1/4 tsp.
6. Red chilli powder     1/4 tsp.
7. Ginger-garlic paste     1/4 tsp.
8. Salt to taste

Procedure

1. Put the tomatoes and capcicum (red color one) inthe pressure cooker with 2 1/2 cups of water and cook for 2 whistles.
2. Take tomatoes from the cooker and put inside the mixy jar or blender to make puree.Keep it aside.
3. Heat 2 tsp of butter in bowl and add ginger-garlic paste, red chilli powder, pepper powder, salt. Saute all the ingredients well until the raw smell goes away.
4. Now add tomoto puree, leave it on medium flame for 10 min.
5. Lastly remove the bowl from heat and garnish with freshly chopped coriander leaves.

Aloo Paratha

Ingredients for Dough

1. Wheat flour -100gms,
2. Salt - as per the taste,
3. Oil -1 tsp,
4. Water - 55 ml

Ingredients for potato stuffing

1. Grated boiled potates - 3 or 4 no
2. Cumin powder - 1 tsp
3. Coriander powder -1 tsp
4. Chat masala - 1/2 tsp
5. Chilli powder -1 tsp
6. Green chilli -finely chopped
7. Corinander -finely chopped
8. Lime juice - 1 tsp
9. Salt - based on ur taste

Procedure to prepare stuffing

1. Put a bowl on medium flame and add 1 tsp oil,ginger-garlic paste,cumin powder,coriander powder,chopped coriander,chilli powder,chooped green chilli's, chat masala,salt.
2. Saute them well and finally add grated boiled potates and mix them well.
3. Before removing it from stove add few drops of lime juice.

Procedure to make paratha

1. Mix the wheat flour,salt,oil (1tsp) by pouring water little at a time to make firm dough and knead well to make a smooth dough and add some oil on the top the dough.Cover it with a lid keep it aside for 15 min.
2. Take the dough and cut into small pieces (equal size)
3. Spread the dough initially by using fingers make thinner at the edges, thicker in the center after that use chapathi roller to spread the dough gently up to puri size.
4. Now put small quantity of potato stuffing in the center of the puri sized dough and pull the edges over it, and seal the edges by gathering it together at the center and twisting them leaving layer evenly all around.
5. Now take chapathi roller and spread the dough equally.(put some wheat flour over the paratha while rolling to avoid sticking)
6. Then tap the paratha with the help of hand so that the excess of wheat flour with drop down.
7. Now heat the tawa and place the paratha over the tawa and turn it over when it changes the color slightly.
8. Cook the other side in the same way and brush oil on both sides gently.
9. Remove the paratha from tawa and server hot with raitha and pickle.

Senagala Thaalimpu

Ingredients

1. Black chick peas/ senagalu  -1cup
2. Green chilles -4 no
3. Coconut powder – 2 tsp

Taalimpu

1. Mustard seeds –1tsp
2. Jeera –1tsp
3. Urad daal -1tsp
4. Channa daal -1 tsp
5. Oil -1 tsp
6. Red chilles -2no
7. Limejuice – 2tsp
8. Curry leaves -8no

Procedure

1.  Boil Black chick peas in a pressure cooker adding 2-3 cups of water for 3 to 4 whistles.
2. Heat oil in pan and add mustard seeds, jeera, urdal daal, channa daal, Red chilles, green chilles, curry leaves.
3. Now add the black chick peas into the tadkka(taalimpu) along with salt and mix them well.
4. Before removing it from the stove add coconut powder and squeeze lime juice.

Idly

Ingredients

1. 1 cup Urad daal
2. 1 ½ cup of Idly Rava (ground rice)
3. 1 1/2 tsp Salt
4. A pinch of baking soda
5. Oil for greasing.
   
   
   
    Procedure
   1.  Soak the urad daal overnight or for 10 hours.
   2.  Grind the daal into a smooth and forthy paste.
   3.  Wash the rava with water and add the rava  (make sure rava is separated from water) to the urad daal paste along with pinch of baking soda and salt.
   4. Keep the batter in a warm place overnight.
   5. Grease the idly stand with oil or gee, Steam them for around 10mins.
   6.  Leave it for around 5-10mins before opening the Idly cooker.
   7. Remove the idly from the stand with spoon.
   8. Serve then hot with chutney.

Palak Paneer

Ingredients

1. Chopped onion-1
2. Red chilli powder-1/2 tsp
3. Ginger garlic paste – 1tsp
4. Green chillies – 3
5. Chopped tomato -1 no
6. Salt – based on ur taste
7. Coriander pdr -1 tsp
8. Cumin powder -1 tsp
9. Turmeric –Pinch
10. Paneer cubes – 20
11. Whole Garam masala (Cloves,Caradamom,Cinnamon)
12. Fenugreek leaves powder - 1tsp
13. Spinach – 1 or 2 bunchs
14. Oil – 3tsp 

Procedure

1. Add spinach to blowing water for 2 min and take spinach out of the vessel and put in the mixy jar for fine paste. To retain the color of the spinach don't keep lid on the top of the vessel.
2. Take a vessel add some oil, whole gram masala, cumin seeds, onions and salt.
3. When they are slightly brown now add ginger garlic paste, turmeric, chopped tomato, 1tsp cumin powder, 1tsp of coriander powder, red chilli powder, fenugreek leaves, chopped green chilis and add the spinach paste (made in step1) mix well under the medium flame.
4. After some time oil will appear on the top the curry. Now add paneer to the curry, mix well for few min and remove from heat.

Onion and Cashew-nut Pakoda

Ingredients

1. Medium-Onion (cut them length wise) - 2no
2. Green Chilli (cut them length wise) - 5no
3. Ginger (cut them very thin) -1 inch
4. Coriander leaves (cut them thin) - 1/4th cup
5. Curry leaves -10no
6. Salt - taste
7. Cashew-nut (half cup) (soak for 5 min)

Procedure

1. Mix all of these ingredients add some salt and keep it aside
2. Add 1cup of Basen powder, less than half cup of rice flour, salt, jeera , Baking powder and then add  2tblspoons of oil. Now add above mixture (step1) to it and sprinkle little bit of water and mix with a light hand.
3. Heat the oil and deep fry  until it turns golden color. Make sure that oil is not too hot.
4. Serve them hot with ketchup.

Chicken 65

Ingredients for half kg skinless bonless chicken breast

1. Midha -- 3 table spoons--100gms,
2. Cornflour -- 3 table spoons--100gms,
3. Red chilli powder -- based on ur taste
4. Salt -- based on ur taste
5. Egg -- one no
6. Ginger and garlic paste -- one  table spoons,
7. Curd (Yoghurt or curd) -- half cup
8. Oil -- for frying
9. Garam masala - 1 tsp
10. Curry leaves
11. Garlic leaves
12. Green chilli - 8
13. Onion for garnishing
14. Lime juice

Procedure

1.      Mix corn flour, midha, egg, ginger garlic paste, red chilli powder,1 tsp oil and salt to make thick batter. Add water if required.

2.       Add chicken pieces to the batter and marinate for an hour.

3.       Heat oil (enough to deep fry the chicken pieces) and Deep fry the marinated chicken pieces till they turn golden.

4.       Heat 4 tsp oil in a sauce pan and add slit chillies,curry leaves, slit ginger and garlic, yogurt(curd), garam masala, little salt and the fried chicken pieces.

5.       Fry for 4-5 minutes until the curd(liquid) is absorbed/evaporated and the chiken looks dry and remove from heat.

6.       Add lime juice, mix well and garnish with onions.