Badam(Almond) Murukku

Ingredients
Rice flour-2 & 1/2 cups
Finely powdered badam(almonds with skin)-1/2 cup
Besan-1/4 cup
Salt to taste
Red chilly powder-1tsp
Hing-1/2tsp
Ajwain(omam)-1tsp
Melted butter-3tsp
Water-enough to make a soft dough
Oil-to deep fry
Method
Mix all above ingredients together in a bowl.Pour water little by little & make a soft dough.Heat oil in a pan,fill the dough in the murukku press.Press directly into the hot oil.In medium flame fry it till light brown colour on all side & crisp.Cool & store it in an air tight container.

Bottle Gourd(Lauki) Kofta Gravy

Kofta Ingredients

Grated bottle gourd-1 cup

(squeeze out the water,use the water while making the gravy,don't discard)

Salt to taste

Roasted besan-2tsp

Garam masala-1/8tsp

Red chilly powder-1/8tsp

Oil-to cook koftas

Ingredients ground to a smooth paste

Red chilly powder-1/2tsp

MDH Kitchen king masala-1/2tsp

Turmeric powder-1/8tsp

Chopped onion-1/4

Blanched tomato-2

Green chillies-1

Ginger & Garlic paste-1tsp

Almonds-8

Other ingredients

Salt to taste

Curd-6tsp

Kastoori methi-1 handful

Coriander leaves for garnish.
Tempering
Oil-4tsp
Butter-2tsp
Jeera-1tsp
Method
Mix all the koftas ingredients together.Make small balls & deep fry it till golden brown.Today i cooked them in paniyaram pan with just 1tsp of oil.Heat oil & butter in a pan temper it.Add the ground masala,kastoori methi & fry in medium flame till raw smells goes off & oil separates the pan.Pour the curd,lauki water,salt & some extra water for the gravy.Cook it till semi thick gravy.Switch off the gas & put all the fried koftas & give a stir.Garnish with some coriander leaves & grated paneer(optional).

Methi Chicken Fry /Murgh Methi Fry (North Indian Style)

Ingredients ground to a smooth paste
Coconut-1tbsp
Poppy seeds-1tsp
Ginger & Garlic paste-2tsp
Salt to taste
Red chilly powder-1tsp
Coriander seeds-1tsp
Turmeric powder-1/8tsp
Cloves-2
Cinnamon-a small piece
Tempering
Oil-8tsp
Jeera-1tsp
Whole pepper-8
Bay leaf-1
Other ingredients
Chicken -1 pound
Chopped onion-1/2
Frozen methi-2 cubes
Kastoori methi-a handful
Method
Heat oil in a pan temper it.Add onions & fry it till light brown.Add the ground masala & methi leaves fry till oil separates the pan.Add the chicken, pour some water & cook it till dry.Before removing from the stove add the kastoori methi,mix.Best served with roti or rice.

Kiwi Lemonade

Ingredients
Kiwi chopped -1
Lemon-1/2
(squeeze out the juice)
Salt & Pepper-a pinch
Sugar-1tsp
Grated ginger-1/4tsp
Water required amount to dilute
Method
Blend all above ingredients together in a blender.Filter it & serve it cold.

Lemon Sago

Ingredients
Sago/Sabudana-1 cup
(Sprinkle some water in intervals & keep it for the sago to get soft)
Salt to taste
Chopped onion-3tsp
Chopped green chillies-2
Chopped potato-1
Lemon-1/2
Turmeric powder-1/2tsp
Tempering
Oil-3tsp
Mustard-1/2tsp
Urad dhal,Channa dhal & Jeera-each-1/4tsp
Peanuts-a hand ful
Curry leaves-little
Method
Heat oil in a pan temper it.Fry onion ,green chillies & potatoes till cooked.Add the salt ,turmeric powder & sago,saute it tell.Switch off the gas & add the lime juice.Serve it hot.

Batura (Version 2)

Ingredients
Maida-2 cups
Salt-1/2 tsp
Cooking soda-3 pinch
Curd-1/2 cup
Milk-1/4 cup (I used fat free milk)
Oil-1 & 1/2 tbsp
Oil-to deep fry
Method
 Mix maida,salt,cooking soda & oil in a bowl.Slowly add curd & milk & knead to a soft dough.Keep it covered for 2 to 3 hours.Take a small ball roll it out into thick poori.Deep fry it both sides in hot oil till light brown.Serve it with any side dish you desire.
Courtesy:Mrs.Mallika Badrinath with a slight change.

Stuffed Chillies

Stuffing

Mayonnaise-3tsp

Mozzarella cheese-3tsp
Mashed potato flakes-2tsp
Chilly garlic paste-1/4tsp
Salt to taste
Chopped coriander leaves-1tsp
(mix all above ingredients together)
Other ingredients
Chillies of any kind-3 cut into half
(I used jalapeno,seeds removed)
Oil-to fry
Bread crumbs-2tsp for dusting
Method
Place 2tsp of the stuffing ingredients inside the chillies.Dust it with bread crumbs & shallow fry or cook it on tawa till brown on all sides.Serve it with any dip.

Watermelon Skin Roti Pachadi

Ingredients

Watermelon skin cubed-1 cup

(Only white part)
Salt to taste
Green chillies-5
Turmeric powder-1/4tsp
Garlic-3
Tamarind paste-2tsp
Jeera-1tsp
Tempering (optional)
Oil-2tsp
Mustard-1/2tsp
Urad dhal-1/2tsp
Curry leaves-little
Method
Heat oil in a pan fry the watermelon skin,salt & turmeric powder till raw smell disappears.Cool it & blend to a smooth paste along with other ingredients.Temper it,mix & serve it with hot plain rice.Can be served even with Idly or Dosa......

Brinjal Pickle

Ingredients
Purple round brinjal-5 medium size
(cut into cubes & fry in little oil till light brown on all sides.)
Salt to taste
Sliced garlic-10
Red chilly powder-2tbsp
Turmeric powder-1/2tsp
Vinegar-1/2 cup
Lime juice-1tbsp
Brown sugar-1tsp
Ingredients slightly dry roast & powder
Mustard-1tbsp
Methi seeds-1/8tsp
Tempering
Oil-1/2 cup
Hing-1/2tsp
Mustard-1tsp
Jeera-1/8tsp(optional)
Method
Heat oil in a pan & temper it.Cool & mix all above ingredients together.Serve it the next day.Store it in fridge .

Celery Soup

Ingredients
Chopped celery- 1 & 1/2 cup
Chopped onion-3tsp
Chopped garlic-2
Salt & Pepper to taste
Maida-1/2 tsp
Olive oil-1tsp
Vegetable stock or water-required amount to dilute
Bean string(vermicelli)-a handful
Method
Cook onion,garlic& celery with little water till soft.Cool & make a smooth puree.Heat oil in a pan fry the maida till raw smell disappears,pour the puree,bean string & stock.Bring it to a boil.Switch off the gas & season it.Serve it hot.