Sprouts Bhel

Ingredients:

1. Moong sprouts 1 cup

2. Tomato 1 chopped roughly

3. Onion 1 small, chopped roughly

4. Green chillies 3-4

5. Green Coriander leaves for garnishing

6. Oil 1tsp

7. Salt as per requirement

Method:

1. In a pan add oil, once hot add green chillies fry it for a few seconds then add the moong sprouts.
2. Mix it really well and allow it to saute for next 10 mins on medium flame
3. Add salt and a little water and cover the vessel with a lid.
4. Once they are half done, dish out the moong sprouts mixture and add chopped onions, tomatoes and garnish it with green coriander leaves

NanKhatai

Ingredients:

1. Sooji(semolina) 1/3 cup
2. Maida 1/3 cup
3. Gram flour 1/3 cup
4. Cardamom powder 1/4 tsp
5. Sugar 1/2 cup
6. Butter a little less than 1/2 cup
7. Baking soda a pinch
8. Dryfruits of your choice


Method:

1. Preheat the oven at 375 F
2. In a bowl mix all the dry ingredients except for sugar. Mix everything very well
3. Now add sugar to the butter, butter should be in room temperature not melted.
4. Mix the sugar and butter well for 5-10 mintues untill it becomes light and sugar completly mixes in it.
5. Mix this sugar and butter with the dry flour and knead into a dough. the dough will be a little soft.
6. Make equal sized balls from the batter and flatten them a little and garnish with finely chopped dry fruits. Press them a little so that they dont come out while baking.
7. Arrange all the nankhatai on the cookie sheet or whichever baking pan you are using and bake it for 12-13 minutes.



8. Check the colour it should be a light golden brown, now remove them gently and let it cool for a good 50-10 mintues until it is firm, if you try to disturb them immediately they will break.
Let it settle and then you can enjoy your home made Nankhatai.

Bhindi Aloo

Ingredients:

1. Bhindi 250 gms

2. Potato 1 medium

3. Green chilli 4-6 or as per your need

4. Ginger and garlic paste 1 tsp

5. Cumin seeds crushed coarsely 2 tbsp

6. Oil as per requirement

7. Salt as per taste

8. Turmeric Powder 1/4 tsp

Method:

1. Chop the bhindi and potato in 1 inch pieces each

2. In a pan add oil, slit green chillies and ginger garlic paste. Fry for for 15-20 seconds.

3. Add the chopped potatoes and fry on medium heat for 5-10 minutes.

4. Now add bhindi, salt and turmeric powder. Saute it for a few minutes

5. Cover the lid and let it cook on low flame untill done.

6. Now add the coarsely grounded cumin powder to it and mix it up well, saute for 2-3 mins until nice aroma of raw cumin seeds releases.

7. Serve with salid and phulkas

Kanda Pohe

Pohe or pohay is made from flattened rice, and is most likely served with tea, and is probably the most popular dish in maharashtra. I was looking out for some information on kanda pohay and i actually came to know that whenever there is an arranged marriage, this is the most likely dish served when the two families meet and it is so common that sometimes arranged marriage itself is referred to as kanda pohay.
There are different varieties in market where you get kanda pohay and plain pohay and ,,batata pohe but i like to combine lots of kanda, batata and peanuts in my version of pohay and of course it has to be spicyyyyyyyy. So go ahead and enjoy this delicious breakfast






Ingredients:

1. Poha 1 cup
2. Onion 1 medium roughly chopped
3. Green Chillies 4-6 or as per ur need
4. Green coriander leaves chopped
5. Curry leaves 6-8
6. Cumin seeds 1tbsp
7. Peanuts as per your need
8. Potatoe 1 medium, chopped
9. Salt as per need
10. Turmeric Powder 1/2 tsp



Method:

1. Soak the poha in water for a few seconds and drain the water. Let it settle for a few minutes like that and add salt and turmeric to poha. Keep it aside
2. Add a little oil in pan and add all the chopped potaotes, cover and cook on medium flame till it is tender(dont add water let it cook on steam). Set aside
3. Add peanuts to the same oil and fry it on medium flame till it changes colour and releases a nice aroma.
4. Once the peanuts are done immediately add the cumin seeds, chopped green chillies, curry leaves, saute it for 2-3 seconds and add the roughly chopped onions to it.
5. Saute onions until they are transparent, add a little salt, turmeric powder, fried potatoes and the soaked poha.
6. Mix everything really well, and add the chopped green coriander leaves. Cover the pan and let it cook for 5-10 minutes on medium flame untill it mixes really well.
7. Serve hot with curd( i like it tht way) or with a dash of lemon in it.

Hyderabadi Khatti Dal

There are many versions of hyderabadi khatti dal,but i like this one. No meal is complete in the hyderabadi household without khatti dal.


Ingredients:
1. Toor Dal 1 cup
2. Tomatoes 2 roughly chopped
3. Tamarind 1 tsp
4. Curry leaves 3-4
5. Ginger Garlic Paste 1 tsp
6. Green chillies 5-6
7. Green Coriander leaves chopped 2-3 tbsp
8. Turmeric Powder 1/2 tsp
9. Salt to taste


For Tempering:
1. Curry leaves 5-6
2. Cumin seeds 1 tsp
3. Mustard seeds 1tsp
4. Dried Red Chillies 2-3
5. Garlic Cloves 2 roughly chopped
6. Kalongi seeds a pinch
7. Oil 2 tbsp



Method:
1. In a pressure cooker add water and all the things mentioned in the ingredients list(yes i mean everything). Add water according to your need and understanding.
2. Pressure cook on high flame till first whistle then lower the flame and let it cook untill the second whistle. After the 2nd whistle turn the flame off and let the pressure cooker stand for another 15 minutes. Do not try to open the cooker till then
3. After 15 mins open the cooker and mash the dal and all the ingredients
4. Add water as per the desired consistency level. Let it boil on medium high flame.
Once completly boiled, set aside.
5. In a small kadai add 2 tbsp oil, dried red chillies, cumin seeds, mustard seeds, and kalongi seeds, once they turn to a dark brownish shade add the roughly chopped garlic cloves.
Once the garlic is a good golden brown add the curry leaves and let it splutter(remember u have to keep the flame on low all the time). When done add this to the dal mixture.
6. Serve dal with plain boiled rice, Poppadums, Pickle, Dried kababs etc etc,,,,,,,the list is endless

Barbeque Chicken

Ingredients:

1. Boneless chicken 1/2 kg
2. Lemon juice 2 tbsp or according to your taste
3. Butter 4-5 tbsp for basting
4. Salt
5. Red chilli Powder 1 tsp
6. Orange Food Colour a pinch
7. Ginger and garlic paste 1 tbsp
8. Garam masala powder 1/2 tsp
9. Readymade chicken tikka masala 1 tsp
(If u dont want to get into hassles, the alternative is to buy a readymade tikka masala powder and just follow the simple instructions on the pack. My personal favourite is Shan ChickenTikka Mix)
10. Skewers as per ur need

Method:

1. Mix all the ingredients except butter into a mixing bowl, and marinade the chicken for atleast 3-4 hours
2. Put chicken pieces on the skewer and place it on low heat of coal fire


3. Grill evenly on each each side until very light brown.


4. Apply butter and grill untill meat is tender

Chicken Uttapam

Ingredients:

1. Chicken cut in stripes 1/2 cup

2. Urad Dal 1/2 cup
3. Rice 1 1/2 cup
4. Desseded and Chopped Tomatoes 1/2 cup
5. Capsicum chopped 1/2 cup
6. Red Onions Chopped 1/2 cup
7. Mixed cheese 1/2 cup(optional)
8. Green Chillies finely chopped as per taste
9. Green coriander chopped according to need(optional)
10. Salt as per requirement
11. Oil as per requirement
12. Black Pepper as per requirement

Method:

1. Soak the rice and dal together or separate for atleast 6 hours and grind into a fine paste. Let it ferment overnight.(the batter should be a little thick than we use for making dosas)

2. In a pan add a little oil, once ready put the chicken stripes in the pan, with a little salt and pepper.

3. Let it cook on medium flame untill all the water evaporates, cook till the pieces starts to change colour, keep aside and let it cool

4. Heat a griddle on medium flame, when it is ready to use add a spoonful of batter on it. The batter will automatically spread to take its shape.

5. Now top it up with a little capsicum, tomatoes, onions, green chillies, cheese and chicken stripes. You can add all these toppings mixture or one at a time as per your wish.


6. Let it cook on medium flame, till the base is firm.

7. You can now sprinkle few drops of oil on top of the uttapa and just flip it upside down so tht the topping also gets cooked.

8. Once done transfer it gently on a plate and serve hot with coconut chutney.