Mothichoor laddu

Ingredients:

• 1/2 kg Besan (Bengal gram flour)
• A pinch of Baking powder
• 1/2 kg Sugar
• 1/3 cup Milk
• 2 tsp chopped Pista
• 2 tsp Cardamom powder
• 2tsp raisins
• 2tsp cashew
• 2 tsp chopped Almonds
• 2 tsp Rose water
• Few drops Saffron(orange colour)
• Ghee and oil  for frying

Method:

1. Combine the gram flour with approx.¾ cup of water and mix well to make a smooth batter.Keep aside.
2. Meanwhile make sugar syrup.For sugar syrup follow the steps:
3. Put sugar and water in a vessel and boil.
4. When sugar dissolves,add milk.
5. Boil for 5 minutes till scum forms on top.
6. Strain and return to fire.
7. Add color and boil till sticky but no thread has formed.
8. Add cardamom powder and mix.Keep aside.
9. Then heat ghee and oil in a heavy frying pan.
10. When hot,hold a perforated spoon (bundi jhara with small hole) over the hot ghee and pour a little bundi batter at a time using a ladle over the perforated spoon.Tap gently till all batter with the back of a spoon so that the boondi falls into hot ghee.
11. Stir with another strainer and remove when boondi turns light golden color. Keep aside.
12. Repeat for remaining batter.
13. Mix the bundis to the warm sugar syrup and mix well so that the bundis soak in the syrup well.
14. Add 2 table spoons of hot water, the saffron, chopped almonds, chopped pistas,raisins,cashew, powdered cardamom and rose water and mix well.
15. Spread in a large plate.
16. Allow the mixture to cool completely.
17. Slightly allow the mixture to cool. Grease your palms with ghee, shape the syrup soaked boondis into round motichur laddus.
18. Cool and keep open to dry, before storing in containers.

Ariselu

Ingredients:

• 1 kg Rice
• 3/4 kg Jaggery (grated)
• 2 tbsp Sesame Seeds
• 1 tbsp Poppy Seeds
• 1 tbsp Cardamom powder
• Oil to deep fry

Method:
Rice flour preparation:

1. Wash the rice and soak it for about 12 hours.
2. Drain the water completely.
3. Spread them on a cloth for a few minutes to make sure that the rice is dry.
4. Grind this to fine powder using your mixy or give to mill.The rice flour should have that texture of soft and wet feeling .
5. Sieve the rice powder if required and set aside.

Preparation of pakam:

1. Shred the jaggery and put it in a pan.
2. Add very little amount of water to the jaggery and dissolve it by boiling. 
3. When jaggery melts remove from heat and strain to remove if any dirt in the jaggery.
4. Make thick syrup of this mixture on low flame.
5. To check syrup, when you take a bit and put it in water, you should be able to make a ball of it. Now the pakkam is ready.

Method to make ariselu:

1. Add rice flour to the syrup slowly and stir well.
2. Remove from fire,and add poppy seeds,sesame seeds and cardamom.Mix well.
3. Make sure that no lumps are formed to get a soft dough like a chapathi dough.
4. When the mixed flour becomes slightly cool make big lime size balls of it.
5. Now heat oil in a deep frying pan.
6. Grease a plastic sheet and put one dough ball on it and press in to a small circle.
7. Sprinkle some sesame seeds on it and drop carefully in to hot oil.
8. Turn to the other side and cook till golden brown in colour. 
9. Then remove and place this Arise in between two flat laddles and press to remove extra oil.
10. Repeat the procedure till the dough is over.
11. Ariselu is ready to eat.

Urad dal laddu(Sunnundalu)

Ingredients:

• 2 cups Urad dal/Black gram lentil (without husk)
• 1 cup Sugar or jaggery
• 1 cup melted Ghee or clarified butter

Method:

1. Roast the urad dal on medium heat till golden brown (take care not to burnt them).Keep stirring continuously as urad dal burns quickly.
2. Let the urad dal to cool of completely.
3. Mean while melt the ghee and keep it aside.
4. Now take the roasted urad dal and grind it to a smooth powder using a mixer.
5. Now grind the sugar to a fine powder.
6. Then mix the powdered sugar to the urad dal powder in a bowl.
7. Now slowly add ghee and mix with hands until the mix holds together to make them to laddus.
8. Make into round balls of big lime size.
9. Store them in the air tight container,they stay fresh for 15 - 20 days.

Sesame laddu(Nuvvula undalu)

Ingredients:

• 1 cup White Sesame seeds(nuvvulu)
• 1 cup Jaggery (bellam)

Method:

1. Roast sesame seeds on medium flame until they crackle then remove from the kadai.
2. Keep aside to cool.
3. Chop the jaggery into a fine powder.
4. Grind both Roast sesame seeds and chopped jaggery.
5. Take out from the mixer,and make round balls.
6. Nuvvula undalu will be ready to eat once they cool down.

Stuffed bittergourd

Ingredients:

• 6-7 tender bitter gourds,make a slit length wise and remove the seeds
• small lemon sized tamarind,extract pulp

For stuffing:

• 1 large onion,sliced
• 4-5 garlic pods
• 1″ cinnamon stick
• 2 tsp red chilli pwdr
• 1/2 turmeric pwdr
• 1/2 cup butter milk
• 1/4 tsp cumin pwdr
• pinch of roasted methi pwdr
• 1 1/2 tsp coriander pwdr
• 1 tbsp grated jaggery or sugar (adjust)
• salt to taste

For poppu/tadka/seasoning:

• 2 tbsps oil
• 1/4 tsp methi seeds
• a sprig of curry leaves

Method:

1. In a vessel,add 1/4 cup buttermilk,pinch of salt and 1/2 tsp turmeric pwdr and combine.Place the partially slit whole bitter gourd in this mixture for 10-15 mts.Remove any trace of liquid off the bitter gourds.Keep aside. 
2. Prepare the stuffing by heating a tsp oil in a cooking vessel,add garlic and cinnamon stick and saute for a few seconds.Add the sliced onions and saute till rawness disappears.Keep aside to cool.
3. Once cool, make a coarse paste.Remove the paste into bowl, add salt to taste, red chilli pwd, jaggery, coriander pwd, cumin pwd and methi pwd.Combine well and stuff the bitter gourds with this paste. 
4. Add the remaining oil in a vessel, add curry leaves and toss them for a few seconds.Add the methi seeds and let them turn brown. Place the stuffed bitter gourds in the oil along with any left over stuffing and cook on medium high flame for 2 mts. Now,cover with lid and let them cook on medium low flame for 15 mts. Keep checking in between and stir fry to ensure they don’t burn or stick to the pan.
5. Add the tamarind extract along 1/4 cup of water.Reduce flame and place lid and cook over low flame for another 10-12 mts.The water content should reduce.Remove lid and cook over low flame and let the bitter gourds roast well and it appears like a dry saute (mudda kura).It should take about 8-10 mts for them to be well roasted. Turn off heat.
6. Serve with rice.

Bhindi peanut fry

Ingredients:

• Ladies Finger 250 gms
• Onion 1/2 cup chopped
• Red Chilles 2
• Mustard and Urad dal   1 tsp each
• Peanuts  3 tbsps(as u wish)
• Chilli powder  2 tsps
• Turmeric powder 1 tsp
• Chana dal   1/2tsp
• Cumin seeds  1/2tsp
• Curry leaves 1/2 sprig
• Salt to taste.

Preparation:

1. Heat oil in a kadai.Add mustard,urad dal,chana dal,cumin seeds,red chillies.
2. Then add chopped onion,curry leaves and saute till tender.
3. Followed by bhindi and fry uncovered a in low flame .Cover with a lid.
4. Bhindi must be crispy while adding salt,turmeric powder,chilli powder and stir well and finally add roasted peanuts and fry for another 5mints in a low flame. 

Masala aloo bhindi

Ingredients:
For The Stuffing:

• 1 onion
• 1 tomato
• 2 tsp chopped ginger 
• 7 garlic pods
• 2 green chillies
• 1/2 cup coriander
• salt to taste
• 1 tsp chilli powder
• 1 tsp turmeric powder 
• 1 tbsp coriander seeds powder

Other Ingredients

• 200 gms ladies finger (bhindi)
• 2 tbsp oil
• 1 onion sliced
• 1 tomato  chopped
• salt to taste
• 2 potatoes chopped
• 1 tbsp chopped coriander

Method:
For the stuffing:

• Combine the onion,tomato,green chillies,ginger,garlic and coriander and blend in a mixer till smooth.
• Transfer the paste in a deep bowl and add the chilli powder,salt,turmeric powder and coriander seeds powder and mix well.
• Keep aside.

Method:

• Wash the ladies finger,dry it on a tissue paper,cut the head and the pionted end.
• Make a horizotal slit in the middle of the ladies finger for the stuffing.
• Stuff the ladies finger with the prepared stuffing and keep aside.
• Heat the oil in a pan add the onions and saute till they turn translucent.
• Add the prepared paste,mix well and saute on a medium flame for 2 minutes.
• Add the ladies finger and potatoes,cover and cook on a slow flame for 10-15 minutes, stirring occasionally.
• Sprinkle little water if the mixture is getting too dry.When the potatoes is completely cooked, remove from the flame.
• Serve hot and garnished with coriander.

Bhindi with tomato puree

Ingredients:

• 250 gms ladies finger (bhindi)
• 1tsp lemon juice
• 3 tbsp oil
• 1/2 tsp mustard seeds 
• 1/2 tsp cumin seeds
• 2 tomatoes(puree)
• 1 tsp tamarind pulp
• 1 tsp chilli powder
• 1 tsp coriander powder
• salt to taste
• 1/4 tsp turmeric powder
• grated jaggery to taste
• 1 tbsp chopped coriander 

To Be Grounded Into A Smooth Powder:

• 2 tsp sesame seeds 
• 3 tsp poppy seeds 

Method:

1. Heat the oil in a kadhai,add the ladies finger and saute till they turn crisp and golden brown.
2. Remove from the kadhai,add lemon juice,mix well and keep aside.
3. In the same oil,add the mustard seeds,cumin seeds.
4. When the seeds crackle,add the chilli powder,coriander seeds powder and saute for 1 minute.
5. Add the tamarind paste,tomato puree,water,salt and haldi and mix well.
6. When the mixture starts boiling,add the fried bhindi and the prepared powder(sesame and poppy) and mix well.
7. Add the jaggery, mix well and simmer for 15 minutes.
8. Serve hot garnished with coriander.

Crispy bhindi with poppy seeds

Ingredients:

• 3 tbsp poppy seeds
• 2 tbsp peanuts,coarsely crushed
• 1 tsp red chilli powder
• 1/4 tsp turmeric powder 
• 1/4 tsp coriander powder
• salt to taste
• 1 tsp ginger-garlic paste
• 1 tbsp oil
• 250 gms ladies finger (bhindi),cut into juliennes
• 2 tbsp crumbled paneer (cottage cheese)
• 1 tsp garam masala
• 1/4 tsp cumin seeds 
• coriander  for garnishing

Method:

• Heat a kadhai and dry roast the poppy seeds and peanuts for few seconds,cool and blend into a coarse powder.Keep aside.
• Combine the poppy seeds- peanut powder,red chilli powder,turmeric,coriander powder,salt,and ginger-garlic paste and mix well.
• In a deep bowl combine the ladies finger with the prepared masala and toss well.
• Heat the oil in a kadhai and add the cumin seeds.
• When the seeds crackle,add the ladies finger and cook on a medium flame till the ladies finger becomes crispy.
• Add the paneer and garam masala and mix well.
• Serve hot garnished with coriander.

Bhindi with mustard paste

Ingredients:

• 500 gms ladies finger 
• 3/4 tbsp oil
• 7 slit green chillies
• 1 tsp turmeric powder 
• 1 tsp sugar
• salt to taste
• 3 tbsp mustard  paste
• 1/4 cup freshly grated coconut
• chopped cilantro for garnishing

Method:

1. Make vertical slits on ladies finger,keeping them attached from the stem.Keep aside.
2. Heat the oil in a kadhai add the ladies finger and saute till they turn soft.
3. Add the turmeric,green chilles and salt,mix well and saute for 2 minutes or till the ladies finger are almost cooked.
4. Add the mustard paste and coconut,mix well and saute for 2 minutes.
5. Add the sugar and coriander and mix well.
6. Serve hot.

Coconut bhindi

Ingredients:

• Ladyfingers (bhindi) 500 grams
• Oil 3 tsp
• Green chillies  2
• Mustard seeds 1tsp
• Fenugreek seeds 1tsp
• Coconut,scraped 1/2 cup
• Curry leaves    1sprig
• Salt to taste
• Chilli powder   1/2 tsp
• Chana dal        1/2 tsp
• Urad dal        1/2 tsp

Method:

1. Heat oil in a kadai.Add chana dal,urad dal,mustard seeds,green chillies,curry leaves,fenu greek seeds and saute till golden. 
2. Add ladyfinger pieces,stir well and cook covered for 5 to 8 minutes in a medium flame.
3. Then add salt and chilli powder to the curry and stir well and again cook uncovered until done stirring ocassionally.
4. Finally add coconut and turn off the flame.

Bhindi masala

Ingredients:

• Ladyfingers (bhindi) 250 grams
• Oil 4 tsp
• Onion chopped   1/4 cup
• Coriander seeds 2 teaspoons
• Cumin seeds 1 teaspoon
• Salt to taste
• Dried red chillies 7-8
• Roasted peanuts,peeled 1/4 cup
• Garlic 5-6 cloves

Method:

1. Heat oil in a non stick pan.In another non stick pan dry roast coriander seeds,cumin seeds.
2. Add onion chopped to the oil in the pan and saute for 2 minutes.Add ladyfingers and salt and mix well.Cover and cook.
3. Add red chillies to the roasting spices and continue to roast till fragrant.Transfer into a blender jar,add roasted peanuts and garlic and crush coarsely.
4. Cook ladyfingers, stirring occasionally,till done.Add the crushed masala and mix well.

Lady finger fry

Ingredients:

• Ladyfingers (bhindi) 1/2 kilogram
• Oil 3 teaspoons
• Cumin seeds 1 teaspoon
• Onion ,thinly sliced 1 medium
• Ginger,finely chopped 1 inch piece
• Green chillies,finely chopped 3-4
• Salt to taste
• Coriander powder 1 tablespoon
• Red chilli powder 2 teaspoons
• Curry leaves            1 sprig
• Chana dal              1/2 tsp
• Urad dal                1/2 tsp

Method:

1. Cut head and tail of ladyfingers.Cut each into two or three pieces depending on the size.
2. Heat oil in a pan and add chana dal,urad dal,cumin seeds.As they begin to change colour add onion,curry leaves,ginger and green chillies.
3. Stir-fry till onion turns pinkish.Add ladyfingers and sprinkle salt.Cook covered,on medium heat till half done.Then cook uncovered until crispy stirring once a while.
4. Add coriander powder,and red chilli powder.Toss well.Serve hot.

Bhindi raita

Ingredients:

• Ladyfingers (bhindi) 100 grams
• Oil to deep fry
• Yogurt 2 cups
• Salt to taste
• Red chilli powder a pinch
• Cumin powder a pinch

Method:

1. Heat sufficient oil in a kadai (wok) and deep fry bhindis till crisp. 
2. Drain and place them on absorbent paper.Whisk together yogurt,salt,red chilli powder and roasted cumin powder.
3. Chill in the refrigerator for half an hour.Add three-fourths of the fried bhindis to the yogurt mixture just before serving.Mix.Garnish with the remaining fried bhindis and serve immediately. 

Bhindi kurkure

Ingredients:

• Ladyfingers (bhindi) 500 grams
• Oil to deep fry
• Salt to taste
• Gram flour (besan) 2 tablespoons
• Red chilli powder 1/2 teaspoon
• Chaat masala 1/2 teaspoon
• Dry mango powder (amchur) 1/2 teaspoon
• Cumin powder 1/2 teaspoon

Method:

1. Slice lady finger into thin strips.
2. Put the bhindi in a bowl,add salt,besan,red chilli powder,chaat masala,amchur and cumin powder and mix well, crushing lightly.
3. Drop the slices into the hot oil and deep fry on medium heat till golden and crisp.
4. Drain on absorbent paper.Serve hot.

Angry potatoes

Ingredients:

• Potatoes         4 
• Oil 4 tablespoons
• Soy sauce 1 teaspoon
• Red chilli paste 2 teaspoon
• Cornflour/ corn starch 3 tablespoons
• Onion 2 medium
• Spring onion greens 1 stalk
• Ginger,chopped 1 inch piece
• Garlic,chopped 5-6 cloves
• Dried red chillies 4-5
• Tomato ketchup 2 tablespoons
• Salt to taste
• Crushed black peppercorns 2 teaspoon
• White  peppers 8-10

Method:

1. Heat oil in a non stick wok.
2. Add soy sauce,1 tsp red chilli paste and 1½ tbsps cornflour to potato pieces and mix well.Arrange the potatoes in the wok in a single layer. 
3. Slice onions.Cut spring onions greens into finger size pieces and further cut into thin strips and keep them dipped in iced water. 
4. Toss the potatoes in the wok and cook till golden.Drain and transfer the potato wedges into a bowl. 
5. To the oil remaining in the wok add ginger,garlic,dry red chilies,onion and toss.
6. Add remaining red chilli paste,tomato ketchup,salt,1 tsp crushed black peppercorns and mix.
7. Mix remaining cornflour with 3 tbsps water.Add a little water to the wok and mix.Crush white pepper and add. 
8. Add cornflour mixture and cook till it thickens.
9. Add salt and mix.Add potatoes and mix till all the wedges are well coated with the sauce.
10. Transfer into a serving bowl,sprinkle remaining crushed peppercorns and garnish with spring onion green strips.Serve hot.

Potato with poppy seeds

Ingredients:

• Potato,1 inch cubes 5-6 medium
• Poppy seeds 4 tablespoon
• oil 2 tablespoon
• Onion seeds (kalonji) 1/2 tablespoon
• Salt to taste
• Sugar 1/2 teaspoon
• Green chilli 2

Method:

1. Soak poppy seeds in one cup of warm water for fifteen to twenty minutes.Drain and grind to a fine paste. 
2. Heat oil in a pan.Add kalonji and stir-fry briefly. 
3. Add potato pieces and cook on medium heat for five minutes,stirring frequently. 
4. Add poppy seed paste,stir and add half a cup of water. 
5. Cover and cook on low heat till the potatoes are almost done.Uncover,add salt,sugar and slit green chillies. 
6. Continue to cook for a minute more or till potatoes are completely cooked and serve hot.

Bhindi kadai

Ingredients:

• Ladyfingers,cut into 1/2 inch pieces 15
• Oil 3 tablespoons
• Sour yogurt 2 cups
• Gram flour (besan) 4 tablespoons
• Turmeric powder 1/2 teaspoon
• Red chilli powder 1 teaspoon
• Salt to taste
• Mustard seeds 3/4 teaspoon
• Fenugreek seeds (methi dana) 1/2 teaspoon
• Garlic,sliced 5 cloves
• Ginger,cut into thin strips 1 inch piece
• Green chillies,chopped 2
• Asafoetida 1/4 teaspoon
• Fresh coriander leaves,chopped 2 tablespoons

Method:

1. Whisk together yogurt,besan,turmeric powder,red chilli powder and salt till smooth. 
2. Add four cups of water and whisk again. 
3. Heat two tablespoons oil in a pan,add bhindi pieces and saute till lightly browned. 
4. Set aside.Heat remaining oil in a kadai.Add mustard seeds and fenugreek seeds. 
5. When they splutter add garlic,ginger,green chillies and asafoetida and saute for half a minute. 
6. Add the yogurt mixture and bring to a boil. 
7. Reduce heat and simmer,stirring continuously,till quite thick. 
8. Add the bhindi pieces and simmer for two to three minutes. 
9. Garnish with coriander leaves and serve hot. 

Besan bhindi

Ingredients:

• Ladyfingers 8-10
• Gram flour (besan) 4 tablespoons
• Oil 2 tablespoons
• Onion 1 medium
• Cumin seeds 1 teaspoon
• Salt to taste
• Coriander powder 1 1/2 teaspoon
• Turmeric powder 1/2 teaspoon
• Red chilli powder 1 teaspoon
• Dry mango powder (amchur) 1/2 teaspoon
• Onion seeds (kalonji) 1/2 teaspoon

Method:

1. Thinly slice the bhindi diagonally.
2. Heat oil in a non-stick pan.
3. Slice the onion.
4. Add cumin seeds and onion to the pan and saute till onion is soft.
5. Add bhindi,salt,coriander powder,turmeric powder and red chilli powder.Toss to mix and cook for 3-4 minutes,stirring occasionally.
6. Add besan and toss to mix.
7. Add amchur and mix well.Add onion seeds and mix again.Cook, stirring occasionally,till bhindi is done.Adjust salt,if required.
8. Serve hot.

Bendakaya pulusu(ladies finger broth)

Ingredients:

• Ladyfingers cut into 1/2 inch pieces 250 grams
• Oil 2 tablespoons
• Mustard seeds 1/2 teaspoon
• Fenugreek seeds 1/4 teaspoon
• Curry leaves 10-12
• Green chillies,slit 2
• Onions,finely sliced 1
• Tamarind paste 2 tablespoons
• Turmeric powder 1/4 teaspoon
• Red chilli powder 1 teaspoon
• Coriander powder 1 teaspoon
• Tomato,finely chopped 1 medium
• Jaggery grated 1 teaspoon
• Salt to taste

Method:

1. Heat oil in a non-stick pan.Add mustard seeds and let them splutter.Add fenugreek seeds,curry leaves,green chillies and onions and saute. 
2. Mean while mix tamarind paste with ¼ cup water. 
3. When the onions brown,add turmeric powder,red chilli powder and coriander powder and mix well. 
4. Add ladyfingers and saute for 1-2 minutes. 
5. Add tamarind water,tomato, jaggery and mix well. 
6. Add ¼ cup water and let it come to a boil. 
7. Reduce heat and simmer for 3-4 minutes or till the ladyfingers are cooked. 
8. Add salt and mix. Cook till the curry comes to a boil.Serve hot. 

Sesame chicken

Ingredients:

• 4 boneless chicken breasts 
• 4 tbsp flour 
• 4 tbsp sesame seeds 
• 3 tbsp sesame oil 
• 1/2 cup mushrooms 
• 1/2 cup spring onions - cut into 1" lengths 
• 1" ginger - peeled, shredded and deep fried 
• 1 tsp chopped garlic 
• 1 tsp coriander seeds - crushed 
• 4 tomatoes - skinned and quartered 
• 2 tbsp vinegar 

Method:

1. Cut each chicken breast into bite- sized pieces. 
2. Dust with seasoned flour combined with sesame seeds. 
3. Drizzle with 2 tsp of oil and bake in a preheated oven at 200 degrees C for 8-10 minutes. 
4. Heat remaining oil in a large pan.When hot,add in mushrooms,spring onions,garlic,ginger,coriander seeds and tomatoes. 
5. Cook for 2-3 minutes before adding chicken to pan.Allow it to cook for 10 mints in a medium flame. 
6. Then add vinegar. Serve immediately.

Mutton with panner

Ingredients:

• 1/2 pound  mutton    
• 3 1/2 tbsps refined oil
• 2 tsps red chilli powder
• 1/2 tsps turmeric powder
• Salt to season
• An inch of Ginger
• 4 green chillies
• 12 cloves of garlic
• 12 cloves
• 1 smashed large cardamom
• Few sticks of Cinnamon
• 1 tsp black peppercorns
• 2 tbsps coriander seeds
• 1 1/2 tsps cumin seeds
• 1 chopped onion
• 1/2 cup paneer
• 1 tsp cilantro

Method:
To Marinate the Meat:

1. Put the meat in a bowl with some oil,red chilli powder,turmeric powder and some salt.Give it a good rub with your fingers until all of the meat is covered with the spices.
2. Set aside for when needed.
3. In another pan,dry roast spices like ginger,garlic,cloves,cinnamon,black peppercorns,coriander seeds and cumin seeds.
4. Add the chopped onion.
5. Add all these spices in a mortar and pestle and give them a good mash until it turns into a nice paste.
6. In a big pot heat up some oil. 
7. Add the spice paste into the hot oil with some water and fry it. 
8. To this fried paste,add some more turmeric,red chilli powder and some salt. 
9. Cook until the oil separates from the masala.
10. Add the marinated meat to this spicy paste and coat it nicely with the spices.
11. Add the water and let the meat cook until soft.
12. While the meat is being cooked,fry some chunks of paneer in a non stick pan with some turmeric,red chilli powder and salt.
13. Then add this to the cooked meat.
14. Add some coriander leaves and give it a nice stir and cook for 5mints in a medium flame and serve hot.

Chepala pulusu

Ingredients:

• 7-8 fish fillets 
• 1 cup finely chopped onions
• 4 slit green chillis
• 1 1/2 tsp ginger garlic paste
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp poppy seeds
• Pinch of methi powder
• 2 tsp red chilli powder
• 1/4 tsp turmeric powder
• 1 big lemon-sized tamarind pulp (soak tamarind in 1 1/2 cup of warm water and extract thick juice)
• 2 tbsp chopped fresh coriander leaves 
• salt to taste
• 1/2 cup oil

Method:

1. Mix in a kadai cleaned fish pieces,green chilli slits,turmeric powder,salt,chilli powder,ginger garlic paste,oil,sliced onions,tamarind juice and mix well with hand by adding 1 1/2 glass water.
2. Cook it in a low flame until the curry starts bubbling.Taste the curry add salt,chilli powder and tamarind juice if needed.
3. Now add cumin,coriander and poppy seeds paste to the cooked fish and again cook the curry in a medium flame for 15mints.
4. Finally add methi powder and coriander leaves and cook for 5mints.
5. Serve hot.

Prawn Rawa fry

Ingredients:

• Prawns   1/2 pound
• Ginger Garlic Paste  4 tablespoons
• Turmeric Powder 1teaspoons
• Red Chilli Powder 2 teaspoons
• Coriander Powder 2 teaspoons
• Salt to taste
• Egg 1
• Rice Flour 1 tablespoon
• Bread Crumbs 5tsps
• Rava 5tsps
• Refined Oil deepfry

Method:

1. In a bowl,mix ginger garlic paste,turmeric powder,red chilli powder,coriander powder,salt,and two teaspoons of refined oil.
2. Remove the head, shell, intestine of the prawns and partially butterfly them .
3. Marinate the prawn with the paste and keep it in the fridge for 20 minutes.
4. In a bowl,break egg,rice flour and salt.Mix them well .
5. In a plate, mix bread crumb,rawa, red chilli powder and salt.
6. Take the marinated prawn,coat them with the egg mix and bread crumb mix. 
7. Keep it in the fridge for 10 minutes.
8. In a pan add oil to deep fry the prawns. 
9. As the oil gets hot enough, add the marinated prawns into it.
10. Serve hot 

Coconut milk rasam

Ingredients:

• Coconut milk     1 cup
• Jeera      1 tbsp
• Pepper corns    1 tbsp
• Water       4 cups
• Rasam powder   1 tbsp
• Tamarind juice 1 tbsp
• Jaggery   1 tsp(optional)
• Mustard Seeds  1 tsp
• Curry Leaves 1 sprig
• Ghee      1 tbsp
• Salt to taste
• Turmeric       1 tsp
• Asafoetida  A Pinch 
• Red chillies 2

Method:

1. Dry roast jeera and pepper corns till you get good aroma.Grind it a fine powder. 
2. Take a big bowl or kadai,add coconut milk,water,rasam powder,turmeric powder,1 tbsp jeera pepper powder and bring it to boil.
3. Simmer the flame and add tamarind juice,jaggery and salt to taste.
4. Prepare the seasoning,heat ghee and add mustard seeds,cumin seeds,red chillies on spluttering add asafoetida and curry leaves and switch off the flame.
5. Pour this seasoning on to rasam and boil for few mins.
6. Serve hot rasam with rice.

Lemon rasam

Ingredients:

• Lemon        1
• Toor Dal     3 tbsp
• Salt         to taste
• Rasam Powder 1 tbsp
• Asafoedita    a pinch
• Ghee       1 tsp
• Green Chilli   Vertically slit -1 medium sized
• Curry leaves   1 sprig
• Coriander leaves fist full
• Mustard seeds     1 tsp
• Cumin seeds         1tsp
• A pinch of turmeric powder

Method:

1. Pressure cook the toor dal with turmeric powder pinch and water as required.
2. Boil 1glass water along with Rasam powder and salt and 2 or 3 curry leaves and a pinch of asafoedita and turmeric powder for 15 minutes until the raw smell of the powder vanishes.
3. Mash the cooked toor dal and make it as a paste and add this to the rasam along with 1glass more water.
4. Allow it to boil till yellow layer is fully formed over.
5. With ghee,season mustard,cumin,asafoedita and the vertically slit green chilli and add this to the rasam.
6. Allow the rasam to cool and become warm for an hour and then add the lemon essence by squeezing the lemon filtering out the seeds. 
7. Care should be taken that the lemon should not be squeezed totally till the end ,the rasam may taste sour then.
8. Add little coriander and curry leaves and serve warm.