Thotakura majjigapulusu is a very delicious, classic Andhra recipe made from amaranth leaves and sour curds, to be had with rice.

Ingredients:

1 bunch amaranth leaves plucked from the stems and chopped (the stems can be retained for use in another dish/pulusu)

1 small onion sliced

2 1/2 cups sour curds whisked in about 1 1/2 cups water

2 green chili sliced

2 tbsp dry coconut powder

1/2 tsp sambhar powder

2 level tbsp besan (chickpea flour)

for the tempering : half tsp each of urad dal seeds,  mustard seeds, jeera, 5-6 fenugreek seeds, 2 sprigs fresh curry leaves(cleaned and dried), two pinches asoefetida (hing), 2-4 dried red chili, 1 clove garlic

half a tsp turmeric pwd, salt according to taste, 1-2 tbsp vegetable oil

Procedure:

1. Mix the chickpea flour in a small amount of water so that there are no lumps formed and then add this mixture to the buttermilk in a large vessel. Bring this whole mixture to a gentle boil and simmer for a minute and then set aside.

2. Heat oil in a heavy-bottomed large vessel. Add urad dal, jeera, mustard seeds in that order. Fry for 3 secs or till they crackle. Add fenugreek seeds, fry and add red chillis, garlic, hing and the curry leaves. Add the sliced onion and green chili and fry for a bit. Add coconut powder and stir-fry.

3. Add turmeric powder, stir; add the chopped amaranth leaves and a little salt and stir-fry till the leaves are nicely done. (10-15 mins on medium heat)

4. Reduce the heat and add the buttermilk mixture, some more salt and bring to a gentle boil. Add sambhar powder. Simmer for some time (2-3 mins) on very low heat so that it doesn´t curdle.

5. Tastes great with rice.

Delicious Egg curry

Ingredients (Serves 4-6 persons):

6 boiled eggs

1 large onion chopped finely

2 green chili with slits made onto them

400 ml tin coconut milk

300 ml tomato puree´

1 tbsp canola or sunflower oil

Salt according to taste

1/2 tsp turmeric powder

1 1/2 tbsp coriander powder

Whole spices: 1 inch piece cinnamon stick, 1 black cardamom, 1 star anise, 1 clove, piece of mace, 1 bay leaf

1 tsp jeera

1/2 tsp yellow curry paste or garam masala (optional)

chives and onion rings for garnish

Procedure:

1. Make long, vertical slits on the boiled eggs with a piece of an egg shell, so that the flavors of the curry get absorbed into them.

2. Heat oil in a large wok and add the jeera and whole spices and fry for a couple of seconds. You can also add curry leaves here. Add turmeric powder and coriander powder and stir. Add the chopped onion and chili and saute´ till golden brown.

3. Add the tomato puree´and cook with the lid on for 10-15 mins or till done.

4. Decrease heat to medium-low and add the coconut milk and stir. (optional:Add the yellow curry paste and stir so that the paste gets dissolved well.) Add the boiled eggs. Add salt and let the curry boil gently (without lid) for about 10- 15 mins. Garnish with chopped chives and onion rings.

5. Serve hot with any Indian bread.

Dal Makhani (Lentils and beans in creamy sauce)

Dal makhani is hugely popular in Indian restaurants; it is rich in protein, cream, butter and calories!…….., incredibly delicious and thats the way its meant to be enjoyed, with butter; makhani meaning buttery. This is one if those dishes that cook well in a slow cooker, simmered slowly for 6 – 8 hrs. But you can cook it the normal way too, its pretty simple, when done with a little bit of thinking ahead because the lentils and beans have to be soaked overnight. This dish is made with whole urad dal with the skin on, which gives it, its unique taste, along with red kidney beans; you can also optionally add some chickpea/chana or garbanzo beans to this mix.

Ingredients: (for 4-5 persons)

200 gms whole urad dal with skin (black lentils)

50 gm red kidney beans or rajmah

500 ml tomato puree´

1 heaped tbsp ginger garlic paste

3-4 green chillis

salt, red chilli powder according to taste

1/2 tsp turmeric powder

2-3 tsp coriander powder

1 tsp sugar

whole spices: 2 small pieces cinnamon stick, 1 black cardamom, 1 clove, 1 star anise, 2 small bay leaves and 2 tsp jeera

1 heaped tbsp kasoori methi

2 tbsp oil

50 gm butter

200 ml whipping cream

Preparation:

1. Soak the whole urad dal along with the red kidney beans in sufficient amount of water overnight.

Procedure:

1. Rinse the soaked lentils and beans in fresh water 2-3 times and cook in a pressure cooker for 5 mins (or till they are soft and well-cooked) along with a cup water, one green chili and a small piece of cinnamon stick.

2. Heat oil in a heavy-bottomed vessel. Add the jeera and whole spices and fry for a couple of seconds. Add chopped green chillis. Add some water to the ginger garlic paste and add this mixture to the vessel or pan. Stir and cook for a couple of seconds.

3. Add turmeric powder and coriander powder. Stir well.

4. Add the tomato puree´, salt and red chilli powder. Add half the butter. Stir well. Cover and cook till the oil starts separating.

5. Add a cup of water to the gravy and bring to a boil. Add the cooked lentils and beans along with the water in which they are cooked in from step1. Add sugar and crushed kasoori methi. Simmer on medium low heat for 20-30 mins. Adjust seasonings.

6. Add whipping cream, rest of the butter and simmer for another 5 mins.

7. Serve with a dollop of butter or cream with roti or nan.

Kadhai Paneer with Chapathi

Kadhai Paneer is a somewhat dry dish, the bell peppers taste great here:

Ingredients:

350 gm  paneer

15 small cherry tomatoes

1 red capsicum, 1 yellow capsicum and 1 green capsicum

1 tsp jeera and 1 tsp shah jeera

handful methi leaves (fresh fenugreek leaves)

1 tsp ginger garlic paste

3 green chili

1 tbsp coriander powder

5 dried red chillis

1/4 tsp turmeric powder

1 tbsp ghee

2 tbsp raps oil or vegetable oil

Preparation:

1. Blend tomatoes along with the green chili in a blender. Set the puree´ aside.

2. Chop the bell peppers into bite sized pieces. Chop methi leaves.

3. Cut the paneer slab lengthwise. Heat ghee or butter in a non-stick frying pan and place the slabs on the pan. Sprinkle a bit of salt and red chili powder. After one side is golden brown, turn them and fry on the other side, again sprinkling some salt and red chili powder. Remove and drain on paper napkins and cube them. In the same pan, add the bell peppers and fry on high heat for a few minutes. Reduce heat to medium and and fry for another couple of minutes till they are soft but not mushy. Drain on paper napkins.

4. Grind the dried red chili into a powder.

5. In a small bowl, add the red chili powder (from the above step), ginger garlic paste, turmeric powder, coriander powder and a few tsp of water and make into a paste.

Procedure:

1. Heat the oil in a heavy-bottomed vessel. Add the jeera and shah jeera and fry for a few seconds. Add the spice paste (from  preparation: step 5). Cook for a few seconds.

2. Add the tomato paste and stir well. Add salt and methi leaves. Cook till done (10-15 mins).

3. Add a few tbsp of water if necessary and bring to a boil.

4. Add the fried paneer and capsicum. Stir. Simmer on low heat for 5-10 mins. Adjust seasonings.

6. Serve hot with chapathis or nans.

Sunnundalu (Urad dal Ladoo)

Sunnundalu are very easy to make, the only thing to remember is  that the fried lentil has to be pulsed to a very fine sand like powder.

Ingredients:

1  cup urad dal (without skin)

3/4th cup white sugar or mix of white and brown sugar

1/2 cup melted ghee (clarified butter)

2 pinches cardamom powder

Procedure:

1. Heat a large non-stick wok and the urad dal to it. Dry roast the dal on medium heat for 25-30 mins or till it starts turning reddish in color. Add the cardamom powder.

2. Remove from heat and pulse the roasted urad dal in a grinder to a powder of fine sand-like consistency. Add the sugar and pulse again.

3. Remove to a large vessel and add the calrified butter/ghee just enough so that you can make press balls out of the mixture.

4. Let cool and store in air-tight containers. Keeps good for a few weeks.

Palak Paneer with Chapathi

Palak paneer is a very popular Indian dish, one that is delicious and good for you at the same time. You can cut back the calories in this dish by switching from whipping cream to sour cream, which has only half the calories  (check the labels though, for there are  seemingly endless variations out there on the aisle) and tastes (almost!) as good or you can also use condensed milk or else cut out the cream altogether (not so recommended!)

The basic onion-tomato sauce or gravy is the same for many of these Indian dishes, the key to getting a good one is in frying the onions properly. It has to be done till the oil starts separating and they get golden brown, its not enough if you fry them till they are translucent, you wont get the same rich taste.

I had seen this way of frying paneer in a Sanjeev Kapoor video, its way more easier than frying them as small pieces and tastes better too!

Ingredients:

Whole spices – 1 tsp jeera, 1 inch piece cinnamon stick, 1-2 bay leaves, 1 star anise , 1 clove, 1 black cardamom

300 gm  paneer

2 medium onions

7-9 small cherry tomatoes

300 gm frozen spinach (look for finely chopped and in portions)

1 heaped tbsp kasoori methi

1 tsp ginger garlic paste

3-7 green chili depending on taste

salt, red chilli powder according to taste

1/2  tsp jeera powder

3/4 tsp coriander powder

1/2 tsp garam masala powder

1/4 tsp turmeric powder

2-3 tbsp ghee

200 gm whipping cream

Preparation:

1. Quarter onions and blend them along with the green chili in a blender. Set the paste aside.

2. Puree´the tomatoes in the blender. Set aside.

3. Thaw the frozen spinach. You can give optionally (since it is already finely chopped) gives this a whirl in the blender but do not blend it for a long time, it makes the spinach slimy later on.

4. Cut the paneer slab lengthwise. Heat ghee or butter in a non-stick frying pan and place the slab on the pan. Sprinkle a bit of salt and red chili powder. After one side is golden brown, turn the slab and fry on the other side, again sprinkling some salt and red chili powder. (Great to offer some of this to children at this point of time)

Procedure:

1. Heat ghee in a heavy-bottomed vessel. Add the whole spices and fry for a few seconds till they release their aromas. Add the onion and green chili paste. Stir, cover and cook till they are half done. Add ginger garlic paste, cover and cook till the paste is golden brown or till the oil starts separating. (keep stirring in between)

2. Add turmeric powder, give it a stir, add kasoori methi, salt, red chili powder jeera and coriander powder, fry, taking care not to burn anything. Optionally, add a bit of garam masala powder.

3. Add the tomato paste, cover and cook till done (10-15 mins).

4. Add the thawed spinach. Cook for 15 min or till done without covering so as to retain the green color. Adjust seasonings.

5. Add the fried paneer and whipping cream. Simmer on low heat for 5-10 mins.

6. Serve hot with chapathis or nans. Yum!!

Aloo Paratha with Curd

Spicy potato tacos

This potato stuffing is basic to a lot of Indian dishes like this recipe of aloo paratha; you can use it for these taco shells; with a little bit of variation, you can make it advance and use it for evening snacks like aloo bondas, spicy bread pockets, cutlets or tikkis, samosas etc.

Ingredients (for the potato stuffing):

4 medium sized potatoes

1 medium sized onion

paste made from 4-6 green chilis

salt and red chilli powder to taste

pinch or two turmeric powder

pinch hing

1 tsp  jeera

1 tsp each of jeera (cumin powder) and coriander powder

garam masala according to taste

small bunch coriander leaves

sprig curry leaves (optional)

1 tsp ginger garlic paste

2 tbsp sunflower oil

1 tbsp lemon juice

Procedure:

1. Boil the potatoes in a pressure cooker. Peel and mash. Finely chop the onion.

2. In a large wok, heat oil and add jeera. As the jeera starts to crackle, add  the ginger garlic paste, onion and green chili paste. Fry till golden brown. Add the cumin and coriander powders and stir well. Add garam masala, chilli and turmeric powders.

3. Add the mashed potato to the onions. Add salt, stir and add chopped coriander leaves. This mixture should be quite dry. Leave to cool down a bit and then add the lemon juice.

4. For the stuffing for the taco shells, you can leave a few pieces of the potato without  mashing it up completely. Optionally, add spiring onion leaves.

Potato Stuffing

Ingredients (for aloo parathas):

2 cups whole wheat flour

potato stuffing (as above)

1/2 tsp ajwain powder

oil or ghee

Procedure:

1. Add a bit of salt and oil and the ajwain powder to the wheat flour and mix. Make a dough out of this with some water. Keep closed (with a paper napkin lined along the lid to absorb moisture) for half an hour to one hour.

2. Knead the dough once again and take a medium sized ball out of it. Flatten it with a rolling pin such that the circle made is thinner at the edges and thicker at the centre. Now place two tablespoons (or less if making for children) of the potato stuffing and palce at the centre. Gather the edges of the circle and make a twisting motion with the hands and nip off the excess dough.

place the stuffing at the center

fold over along the edges, twist and nip off excess dough

3. Sprinkle some dry flour on top of it and flatten, then roll into a circular shape with a rolling pin.

flatten the dough

roll out into a circular shape carefully

6. Heat a large non-stick frying pan to medium high. Place the paratha and let it cook till bubbles start forming on top of it. Remove with a wooden spatula, quickly pour a few drops of ghee on the pan and place the paratha on its reverse side. Let it get browned and remove. Serve with yoghurt or a raita of your choice.

Aloo paratha

Ingredients (for the taco shells):

potato stuffing (recipe above)

4 taco shells

lollo mix leaves

shredded cheese and onions (optional)

place taco shells on baking sheet and bake in oven

Procedure:

1. Spoon the stuffing in the taco shells and top with other optional ingredients of your choice like cheese or onions etc.

2. Bake according to instructions on the label, typically around 5-7 minutes in preheated oven.

3. Serve with salad leaves.

Capsicum Curry with Chapathi

Eating dry coconut cleans the intestines in the way a bottle brush cleans a bottle! Sesame seeds give added nutrition to this flavorful dish. Bell peppers don´t taste good when cooked to the level of mushiness, they should be soft and well done but still retain a bit of their crunchiness; so its best to cook them on high heat while tossing now and then rather than cooking them with the lid on, on slow heat as this releases a lot of moisture from these vegetables which causes them to become slushy.

Ingredients (for 3 persons):

3 bell peppers of any color

1 small onion

2 green chillis

For the tempering : 2 tbsp sunflower oil, 1 tsp jeera and 2 tbsp sesame seeds

salt (1 tsp or less), red chili powder (1 tsp), turmeric powder ( less than a quarter tsp)

1 tsp coriander powder

2-3 tbsp dry coconut flakes or powder

Procedure:

1. Chop the onion and green chili very finely. Thoroughly wash the bell peppers, dry them and roughly chop into slightly smaller than bite-sized pieces.

2. Heat oil to medium-high in a large wok and add the jeera and sesame seeds. You can add curry leaves here if you wish.

3. Add the onion and green chillis and fry till golden brown.

4. Add the chopped bell peppers and toss on high heat for a few minutes. Add salt, turmeric powder, red chili powder, coriander powder and the dry coconut. Stir well and cook on medium heat without covering for 20 minutes or till done.

5. Serve hot with chapathi or roti.

Oven fried Salmon

Oven-fried salmon is very easy to prepare, delicious and healthy at the same time:

Ingredients:

2 fillets organic frozen salmon

dash of salt, pepper and dried thyme

2 tbsp lemon juice

1 tsp ginger garlic paste

olive oil

Procedure:

1. Thaw the fish to room temperature.

2. Mix the lemon juice, ginger garlic paste, salt, pepper, thyme, a tbsp of oil to a paste and marinate the fish fillets in this for upto 2 hrs in the fridge.

3. Preheat oven to 200°C.

4. Brush some oil on a baking sheet arranged on a baking tray. Place the fillets on the sheet and bake for half an hour. You can turn them once in between.

5. Towards the end, change the setting of the oven to the grill function and grill till the fillets are slightly charred on the outside.

Punugulu

There are many ways of making these type of snacks called ‘punugulu’ in Telugu, these here are made with idli batter which are very crispy, another type of punugulu can be made with wheat flour called ‘maida punugulu’ which are soft and taste quite different and I like those ones the better!…

Ingredients:

1 large cup left over idli batter

1/3rd cup rice flour

1 small onion finely chopped

6-8 green chillis finely chopped

a few sprigs coriander leaves chopped

a few curry leaves finely chopped

1 tsp jeera

oil for deep frying

Procedure:

1. Heat the oil in a large wok.

2. Combine all the ingredients together with a little water if necessary, but the batter should not be runny, i.e its consistency should be thick.

3. When the oil is well heated up, drop the batter into the oil in small rounds either with the hand or with a spoon.

4. Deep fry till cooked on the inside and crispy on the outside and drain on paper napkins.

5. Serve hot with a sauce of your choice or any chutney like coconut, ginger or peanut…