Garlic mango pickle

Ingredients :

• Sour mango pieces : - 3 cups
• Peeled garlic flakes - 10 flakes
• Seasame oil - 1 / 2 cup
• Powdered salt - 1 / 2 cup
• Red chilli powder - 3 / 4 cup

Dry roast and powder - 

• Fenugreek - 1 tsp.

Method :

Wash mangoes and spread over a cloth to remove excess moisture and cut mangoes into small pieces. Then grind garlic into paste and mix with mango pieces. Mix salt, chilli powder and fenugreek powder together and sprinkle over mangoes. Heat oil in a pan and allow to cool lightly. When it is moderately hot, pour over mango pieces and mix well. Store in a clean dry bottle. Mix well daily for 1 week. Serve after it is soaked well. Enjoy your season easy pickle.

Small potato fry

Ingredients :

• Small potatoes - 1 / 2 k. g.
• Tamarind paste - 1 / 4 sp
• Oil - 2 tbl. sps.
• Garlic chilli powder - 2 tsps.
• [ grind red chilli powder, rock salt, grated dry coconut, garlic flakes together  coarsely in small mixie. Keep in airtight container and use whenever needed. ]
• Salt - as required
• Turmeric powder - 1 / 2 sp
• Dhania powder - 1 1 / 2 sp

Method :

Pressure cook potatoes in water with little tamarind paste, turmeric, and salt. Allow to cool, strain water completely and peel outer skin from potatoes. Heat oil in kadai and add potatoes and fry for 3 minutes.Stir properly for the oil to get coated to the potatoes.Place the lid and cook for few minutes.Open lid, mix gently and cook till roasted on all the sides. Sprinkle little more salt, garlic chilli powder,dhania powder and mix well. Change to a serving bowl and serve hot  with cooked rice or roti.

Paneer tikkka

Ingredients :

• Paneer - 250 gms.
• Curds - 3 tbl. sps.
• Turmeric powder - 1 / 4 tsp
• Salt - as required
• Red chilli powder - 1 1 / 2 sp
• Finely chopped coriander leaves - 2 tbl. sps.
• Oil or butter - for frying

Grind to paste :

• Ginger - 1 / 2 inch piece
• Green chillies - 2

To serve :
Capsicum cut in to squares. Tomatoes cut into small squares. Small madras onions, and toothpicks.

Method :

Cut paneer into 1 / 4 inch thick and 2 inch squares. Mix ground paste, turmeric, red chilli powder, salt with curds. Add coriander leaves to that, and marinate paneer pieces in that for an hour. Then arrange paneer pieces on a serving plate, keep either capsicum, tomato, onion on top of  each paneer piece. Insert a tooth pick on top.Heat little oil or butter on the pan. Arrange the paneer pieces on top of the pan. cook for a minute, turn over immediately and fry till golden. Turn over immediately and take out. Do not cook for longer time. Serve with mint chutney and tomato ketchup.

Deep fried brinjal. [ andhra dish ]

Ingredients :

• Violet brinjal - 1 / 2 k. g.
• Oil - for frying
• Salt - as required
• Garlic chilli powder - 2 tsp
• Fresh melted ghee - 2 tsp

Method :

Select big and even sized brinjals. Wash, remove stem andcut in to 2 or three pieces and  wipe  well. Then take a deep curved kadai, add oil heat it required temperature for frying and drop 3 to 4 brinjals gently in the oil one by one. Keep the flame in medium. [ some times brinjal breaks while frying and oil splutters. so keep yourself little away from the gas. ] In between turn the brinjals gently and deep fry till it becomes almost black in colour on all sides evenly.Fry all the brinjals in the  same way and make it  cool to  temperature. Peel the outer skin, split in the centre and arrange all brinjals in a plate. Mix little salt, garlic chilli powder with melted ghee to form a thick paste. Keep little this as stuffing in the split centre of brinjal. Serve with hot cooked rice and melted ghee.

Garlic chilli powder :
Ingredients :

• Red chilli powder - 1 cup
• [ coarsely powdered at home in mixie ]
• Peeled garlic - 15 flakes
• Rock salt - 1 tbl. sp. [ heaped ]
• Grated dry coconut - 2 tbl. sps.

Method :
Put all the ingredients in mixie and pound to coarse powder. Then preserve in airtight bottle.

Keerai masala kootu

Ingredints :

• Palak - 2 bundle [ wash and cut into big pieces ]
• Whole green gram dhal - 2 tbl. sps.
• Masoor dhal - 2 tbl. sps.
• Baby potato - 4 to 5 [ peel the outer skin and cut in to two pieces ]
• Salt - as required
• Turmeric powder - 1 / 2 sp
• Red chilli powder - 1 tsp
• Garam masala powder - 1 tsp
• Sugar - little
• Fresh cream or fresh curd - 2 table spoon.

Grind together :

• Onions - 2 [ cut in to pieces ]
• Ginger garlic paste - 1 / 2 tsp
• Red tomatoes - 2 [ cut in to pieces ]

 [ grind all together in mixcer and keep aside ]

Method :

First cut palak in to pieces and boil in hot water, when one boil comes drain the water and wash it in cool water. [ it helps palak remains in green colour. ] Then grind it in mixer and keep aside. ]
Take one pressure cooker add both dhal together, along with potatos, salt, turmeric, red chili powder, garam masala powder, ground masala paste,   ground palak, and sugar. Mix well and add 1 / 4 glass of water. Close the cooker and wait for 4 whistle to come. After the pressure goes open the cooker and mash it with a lid. Then add cream or curd and boil for 2 minutes. Remove from the gas serve with roti, and hot steamed rice.

Falooda

Ingredients :

• Chilled mango flavoured milk - 2 cups
• Corn vermicelli - 1 small packet
• Falooda seeds [ sabja ] - 2 table spoon [ soaked for 1 hour ]
• Any ice- cream - 2 cups
• Almonds and pistachios - 1 / 2 cup [ blanched and chopped ]
• Fresh strawberry pieces - 1 / 4 cup [ cooked in sugar syrup ]

Method :

Fill 1 / 4 of each glass tumbler [ tall ] with the chilled mango flavoured milk. Add the vermicelli to fill half glass.Put 2 table spoon of mango syrup in each glass, add one spoon of soaked falooda seeds in each glass. Pour little more of chilled milk and add a scoopful ice- cream to glass. Garnish with chopped [ blanched ] nuts and fresh strawberry fruit. Serve chilled and enjoy your falooda.

Stuffed brinjals

Ingredients :

• Small sized violet brinjals - 1 / 2 k. g.
• Sambhar powder - 1 to 2 spoon
• Grated fresh coconut - 1 1 / 2 sp
• Salt - as required
• Tamarind paste - 1 tsp
• Sugar or jaggery - 1 tsp [ optional ]
• Finely cut white onion - 1 / 2 cup
• Oil - as required

For seasoning :
Mustard seeds - 1 sp
Urad dhal - 1 / 2 sp
Bengalgram dhal -  1/ 2 sp

Method :

Slit brinjals into four, half way through keeping the brinjals whole. [ cut opposite side of the stem ] Then mix sambar powder, salt, grated coconut, onions,sugar together with tamarind paste. Take one kadai, heat oil and season mustard seeds, urad dhal and bengal gram dhal and add this to the onion mixture. Stuff this into the slit side of the brinjals. Heat rest of the oil in same kadai, arrange brinjals on the kadai. Close the lid and cook until done, turning over gently in between. When brinjal gets fried evenly, [ all sides ] remove from kadai and serve hot with plain hot rice. Mix cooked thuar dhal with white rice and eat brinjal along with it.