Stuffed Tindora

Ingredients:
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2 large onions,
1 large tomato
1 tsp red chilli powder
Salt as per requirement
1/2 tsp Cumin seeds
1/2 tsp Mustard seeds
1 pinch Hing
1 pinch Turmeric
2 tbsp oil
250 gms Tindora washed .


Preparation:
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For Stuffing chop 1 Onion into fine pieces, Add red chilly powder and salt.
Slit tindora in the centre into 4 parts.Stuff the Onion mix into the vegetable.
Take 2 tbsp oil in a deep pan, Cut onions vertically and fry till they turns golden brown, add 1 diced Tomato ,once tomato is done add
Salt and Red chilly powder. Now place Stuffed tindora into the pan . Close the lid and cook till Tindora becomes tender.
Garnish with coriander leaves.

Paneer Tikka Masala

Ingredients:
----------------
25 small cubes/ 12 Large Cubes of Frozen Paneer
3 Onions
2 Tomatoes
1 tsp Cumin Powder
1 tsp Garam Masala powder
1 tsp Red Chilly powder
3-4 cloves
1 inch cinnamon
1 tbsp of Ginger Garlic Paste( Or fresh grated Ginger and Garlic)
5 whole Roasted Cashews
Coriander leaves for seasoning
2 tbsp Oil
Salt as per taste



Preparation:
-----------------
Heat oil in a Pan.
Add Ginger Garlic Paste , cloves and cinnamon and Onions. Fry onions till they turn golden brown , add chopped tomatoes and fry till the tomatoes are cooked. Now add Cumin powder , garam masala powder, red chilly powder and salt. keep it on medium flame till the mixture is well cooked. Switch off the flame and allow the mixture to cool , meanwhile add 1 tsp ghee to a pan and fry paneer cubes till they reach this beautiful golden brown color, keep them aside.


Now grind the Onion tomato mixture to smooth paste with out adding water( if its really thick then you can add 2-3 drops of water).Transfer this gravy to a bowl.
Also grind roasted cashews to a smooth paste and transfer it to separate container.
Take a clean vessel add heat 1 tbsp of oil , add the grounded gravy , cashew paste and roasted paneer cubes. allow them to cook for 3 minutes. Switch off the flame. Delicious paneer tikka is ready.

Garnish with coriander leaves.

Semiya Payasam

Ingredients:
----------------
1 Cup Semiya/Vermicelli
2 Cups Milk
2 tsp Sugar(may vary as per requirement)
4-5 Cashew
6-7 Raisins
2 tsp ghee





Preparation:
-----------------
Take a nonstick pan. Add 1 tsp Ghee and roast Semiya till it turns a beautiful Golden brown Color.
Now spread semiya on a dry plate and allow it to cool.
Now add 2 cups of Milk to a vessel and heat it.Once the milk is hot add semiya to the milk.
Boil the contents on medium flame till the semiya becomes soft .
You can add more milk to the vessel if the milk solidifies.Now the payasam is ready
Transfer the payasam to a bowl.
For seasoning add cashews and Raisins to 1 tsp of ghee and roast it in a pan till cashew turn golden brown.
Add this on top of payasam.

Coriander Chutney / Kottimira Pachhadi

Ingredients:
----------------

1 Big bunch of Fresh Cilantro/ Coriander washed.
2 tsp Urad Dal
1tbsp oil
1/2 tsp mustard seeds
3-4 fenugreek seeds/ methi
1/2 tsp Coriander seeds / dhania
2 tsp Urad Dal2-3 Red Chilly( i used extra hot )
small lump of Tamarind
Salt ( as per requirement)




Preparation:
-----------------

Heat oil in a pan.
Roast Mustard seeds, Urad Dal, Coriander seeds, methi and Red Chillies.
Once Urad Dal turns Golden and Chilly gets roasted , wash and add cilantro.
Fry for some time till you get nice smell of cilantro.
Switch off the heat and add tamarind and Salt to the mixture.
Allow it to cool . Grind the entire mixture.
Also you can add seasoning to chutney to make it more tastier.
Tastes good with hot rice.






for seasoning:
------------------

heat 1 tbsp oil in a pan, add mustard seeds ,once they start spluttering add Jeera /cumin seeds and hing.

Gutti Vankaya Koora

Ingredients:
-----------------

3/4 Cup Peanuts/groundnuts
9 Red Chillies without stem(you can add more to make it spicy)
1 tbsp of Coriander Seeds
1/2 tsp of Cumin seeds
4 Cloves
3 to 4 fenugreek seeds
3 tsp Chana Dal
2 tsp Urad Dal
Oil, Salt as per requirement
5 small Brinjals/Eggplant

Preparation:
-----------------


Dry Roast peanuts and remove the skin.
Also roast Redchillies , Coriander seeds, Cumin seeds, Cloves, Fenugreek seeds ,Chana and Urad dal separately till they are done (Urad dal turns to Golden brown).
Grind Everything to a smooth powder and add salt in required quantity.
Split the Brinjals as shown in the picture.You can use either purple or green Brinjals.Gently stuff the grounded powder into the Brinjals.

Keep the stuffed Brinjals aside.


Now add water to the remaining grounded mixture and make it into gravy.
Take a clean dry pressure cooker and add 4 - 5 tbsps of oil.when the oil is hot add the gravy,also add some water if the gravy looks very thick, place the brinjals without breaking them.


Pressure cook on a medium flame until 2 whistles.
Tastey Gutti vankaya is ready. Served best with chapati / hot rice with ghee .







Note:
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This is only one of the variations of Gutti Vankaya koora , other variations include adding sesame seeds or onions instead of peanuts.

Custard Fruit Salad

Ingredients:
-----------------

4 Cups of Milk
1 Cup Sugar
3 large strawberries
bunch of Grapes
1 Banana
1/2 Apple
Handful of Cherries
2 tbsp Custard Powder ( I Used Vanilla flavor)




Preparation:
-----------------

Heat Milk in a clean vessel in a medium Flame
Add Sugar when Milk becomes hot with continuous Stirring.
Mix 2 tbsp of Custard in 1/4 cup Milk separately and keep it aside(preferably at room temperature).
Now add this to the hot milk on the flame with continuous stirring .
Stir Continuously on medium flame till the milk turns to desired consistency (little thick like fluid).
Transfer the contents to a bowl and allow it to cool till room temperature.
Now add the diced fruits into the bowl and refrigerate.
Serve cool. Thats it delicious custard is ready.





Note:
-------

Do not use fruits which leave water eg: watermelon