Ingredients:

• Potato – 1 – Cut into one inch pieces
• Green beans – 1/4 cup
• Mutter(peas) – 1/2 Cup
• Carrot – 1/2 cup – cut into small pieces
• Onion – one – Cut into big chunks
• Tomato – 1 big – Cut into big chunks
• Curry Powder – 1 teaspoon
• Garam Masala/Pav Bhaji Masala – 1/4 tea spoon
• Turmeric Powder –  1/4 tea spoon
• Ginger – 1 inch piece.
• Garlic  –  2 cloves
• Coriander Leaves – handful.
• Salt & oil as needed
• Lemon Juice – couple of Tea Spoons

Method:

1. Boil all the vegetables and take the onion & tomato out of the vessel and grind onion, tomato with Ginger & Garlic.
2. Mash the remaining veggies.
3. Pour oil in the pan and bring it to heat. Then put the onion & tomato paste and fry it for couple of minutes. To this add the chillie powder, salt , turmeric powder, Pav bhaji masala and then put the mashed veggies.
4. Mix it very well. Add lemon juice and simmer it for couple of minutes.
5. Garnish it with coriander leaves.

* Server this with store brought Pav/Bread after toasting it with bit of Oil. To get the best flavour, use refined butter(Ghee) in place of Oil.

Ingredients:

• All purpose Flour – 1 3/4 Cup
• Pistachios – 1/4 cup – unsalted, coarsely chopped
• Cashews – 1/4 cup – unsalted, coarsely chopped
• Sugar – 2/3 Cup
•  Eggs – 2
• Oil – 1 tablespoon Vegetable oil
• Baking powder 0 1 teaspoon
• Salt – 1/4 Teaspoon
• Cranberries – 1/4 Cup
• Vanilla Extract – 2 Teaspoons
• Raisins – 1/4 Cup
• Fennel Seeds – 1/4 teaspoon, grind it coarsely
• Azwan(Carom seed) – 1/4 Teaspoon

Method:

1. Pre-heat oven to 350 degrees and place the oven rack in the center of the oven. Line a parchment paper on the baking sheet and keep it aside.
2. Take a bowl and put put sugar and eggs on high speed until thick and fluffy(about 5 minutes). At this point add the vanilla extract.
3. In a separate bowl, whisk together the flour, baking powder, salt, azwan, oil and fennel powder. Add this with egg mixture and beat until combined.
4. Now add all the dry nuts and mix it well.
5. Transfer the dough on to the parchment lined baking sheet and form into a long about 12 inches long and 6 inches wide. You may have to dampen your hand to form the log as the dough is quite sticky.
6. Bake for 25 minutes or until it is firm when you touch.(it is hot… so be cautious)
7. Remove this baking pan from oven and let it cool on a wire rack for about 10 minutes.
8. Reduce the oven temperature to 325 degrees. Transfer the log to cutting board and cut into 3/4 inch slices on the diagonal. Place the biscotti with the cut side down on the baking sheet. Bake for 10 more minutes, turn the slices over to the other side and bake for another 10 minutes.
9. Remove from oven and let it cool on wire rack. Your healthy and tasty biscottis are ready!!!
10. Store in an air tight container.

Ingredients:

• Mushrooms – 1 cup – cut into thin slices
• Onion – 1 small – cut into small pieces.
• Garlic – 1 clove – cut into tiny pieces
• Spinach – 1/2 cup – cut thinly
• Green onion – 1 – Cut thinly
• Eggs – 3
• Cilantro – 1 tablespoon – cut thinly
• Salt & Pepper – as needed
• Olive Oil – as needed
• Hot Sauce – to your taste

Method:

1. Beat the eggs with a dash of hot sauce, salt and pepper and keep it aside.
2. Take a oven proof skillet and put 1 teaspoon of oil and put the cut mushrooms and saute it for 5 minutes and transfer this into a plate.
3. Put another teaspoon of oil and put cut onion, garlic and saute it for couple of minutes and add spinach, cilantro, green onion, salt, pepper and hot sauce and saute it for couple more minutes and then pour the egg mix and mix it once and let it cook for couple of minutes until it is sets.
4. Now it is the time to put the pan in the oven under the broil for 3 minutes.
5. While taking this pan out of the oven, use caution as the handle of the pan is so hot.
6. Serve this Frittata with hot sauce or ketchup.

Tip: If you are not big on egg yolks, you don’t have to use all the 3. But try to use at least one egg yolk with three egg whites to get the rich taste.

Ingredients:

• Left over angle hair paste – 1 Cup
• Pasta Sauce – 2 Tablespoons
• Eggs – 2
• Salt & pepper – to your taste.
• Tomato Ketchup – 1/2 Teaspoon
• Onion – 1 medium – cut into small pieces.
• Cilantro – 1 teaspoon
• Basil Leaves – 2 tear into small pieces.
• Oil – 1 Tablespoon.

Method:

Beat the eggs with salt & Pepper and keep it aside.

1. Take a medium skillet and put 1 tablespoon oil and let it heat and put the Onion and saute it for couple of  minutes.
2. Add Angle Hair Pasta, Pasta Sauce, Cilantro, basil and Tomato Ketchup and fry these for 6 to 7 minutes on high heat until the pasta looks bit crispy.
3. Now lower the heat and put the egg mix on top of Pasta and spread it like Omelet and let it cook on medium heat for 3 minutes. Flip it to the other side slowly and cook it for another 2 minutes. Your Frittata is ready, so take it off from the heat and serve it hot.
4. Serve it with Cilantro.

Note: When I tried to make Frittata with other pasta’s it did not come good. This worked only with Angle Hair pasta & Linguine Pasta.

రాగి పిట్టు

Ingredients:

• Raagi Flour(రాగి పిండి) – 1 Cup
• Jaggery(బెల్లం – गूड) –  1/4 Cup
• Ghee(నెయ్యి) – 1 teaspoon
• Elachi Powder (इलाची) – 1/4 Teaspoon
• Fresh coconut – 1 Tablespoon – grated.
• Salt – a pinch

Method:

1. Tale a bowl and put the Raagi Flour, salt and mix it well.
2. Now add water little by little and mix it to get the flour wet.
3. Put this in idly maker and cook it for 5 minutes and let it cool.
4. Grate the Jaggery like powder and keep it aside.
5. Put the cooked Raagi mix in a big bowl and make like powder and add jaggery, elachi, coconut and ghee and mix it well.
6. Your Raagi Pittu is ready to eat.

This is a Gujarati Dish. I got this recipe from my friend Aruna Yeramalla. 

I loved it so much that I asked my friend for the recipe and procedure. As she lives in the same neighbourhood, she stopped by my home to show me how to make this. Thank you Aruna for sharing your recipe and secrets in making this wonderful dish.

My Family had fun & enjoyed the Handvo.I am sure I am  going to make it again and again.

This is a 2 Day & 3 step Procedure. So please review it thoroughly before start making this recipe and also please follow the steps.

I loved this recipe… I hope you will like it too…

Day # 1:

Step # 1:

Mix all the following ingredients and let it ferment overnight.

Ingredients:

• Handvo Flour – 2 Cups
• Salt – to taste
• Curd – 1/2 Cup
• Oil – 3 Table Spoons
• Warm Water – as needed to mix the flour
• Eno Fruit salt – lemon flavoured – 1 Teaspoon

*** Mix all the above in a bowl and let it ferment overnight. ***

Day # 2:

Step # 2:

Following are the ingredients needed to make Handvo besides the ferment batter.

• Sora Kaya(సొరకాయ) – 4 inch pieces – Grated
• Carrot – 1 big – grated
• Ginger-garlic Paste – 1 Teaspoon
• Green Chillies Paste – 1 Teaspoon
• Cilantro – Handful – Cut into tiny Pieces.
• Baking Soda – 1 Teaspoon
• Eno Fruit Salt – 1/2 Teaspoon.

Step # 3:

The following ingredients are for Tadka(తిరగమాత) to go with Handvo before it goes into Oven for Baking.

• Mustard Seeds – 1/2 Teaspoon
• Sesame Seeds – 1 Teaspoon
• Dry Red Chillies – 6 Cut into Half
• Oil – 3 Tablespoon

Method:

1. Preheat the oven to 400 degrees
2. Grease the Baking pan with oil.
3. From step # 2, take all the ingredients and mix them well with the fermented  Handvo batter from the previous night(Step #1) . Pour this mix into the greased baking pan and keep it aside.
4. Take a small pan and put 3 tablespoons of oil and bring it to heat. Put the tadka using ingredients from step#2(Mustard Seeds, Dry Red Chillies). Once these crackle, put this stuff over Handvo  in the Baking Pan evenly. Also sprinkle Sesame Seeds over this.
5. Now bake this for 30 minutes. Check the Pan. Handvo should look brown at this point. If it does not, leave it in the oven and bake it for another 4 minutes.
6. Once it is done, Take the pan out of the oven and let it sit on a counter top for 30-60 minutes to cool off. Once it is cool, you can cut Handvo into pieces for serving.

Sounds like too much work, but you will enjoy the final out come.

You can serve this with Green Chillies Chutney, Mint Chutney or Ketchup.

Tip: Remember to layer the batter in Baking pan of size 13X9  to get the best Handvo.  

Also, I will be trying this Handvo with other traditional ingredients and I will keep you posted with the results.

బియ్యంపిండి వడియాలు

Ingredients:

• Rice Flour(బియ్యంపిండి) – 2 Cups
• Green Chillies – 12
• Zeera – 1 Teaspoon
• Kuskus(Poppy Seeds) – 1 Tablespoon
• Sesame seeds – 2 Tablespoons
• Salt to taste

Method:

1. Grind the zeera and green chillies and keep the paste aside.
2. Take a bowl and put 2 cups of rice flour, salt and add water and mix it well like thick paste form. Make sure you add water little bit at a time.
3. Take a heavy bottom vessel and put 5 cups of water and bring it to a boil.
4. Put the zeera-green chillies paste, Kuskus, sesame seeds and 1/4 teaspoon of salt.
5. Lower the heat and put the Rice paste slowly and mix it, otherwise it will form lumps.
6. Now everything should look like upma.
7. Let it cool for 30 minutes and put this mix in a Jantikalu press and press it to your desired shapes.
8. Let it dry in hot sun for couple of days.

Deep fry them and have them as side for your lunch or Dinner.

You can have these deep fried vadiyams as snacks.

Ingredients:

• Rice – 1/2 Cup
• Chanadal – 1/2 Cup
• Urad Dal – 1/2 Cup
• Toor Dal – 1/2 Cup
• Salt – to taste
• Oil – to make Aadas

Method:

1. Soak all the dals in 3 cups of water for couple of minutes.
2. Drain the water and grind it to a paste, mix salt and keep it aside for 2 hours and then make Adas.
3. Take  a dosa pan and put 1/2 teaspoon of oil and put the Ground paste like pancakes and flip the Ada to the other side after 3 minutes.
4. If you like more oil on your Ada, it is the time to put more oil and fry this Aada on the other side for couple minutes.

Serve this Aada with any kind of Chutney.

Ingredients:

• Poha – 4 Cups
• Sagoo – 2 Cups
• Daliya – 1 Cup
• Peanuts – 1/2 Cup
• Cashews – 1/4 Cup
• Kismis(Raisins) – 1/4 Cup
• Salt to taste
• Sugar – 1/4 Teaspoon
• Chillie Powder – 1/2 Teaspoon
• Curry Leaves – 2 Stems
• Turmeric powder – 2 pinches
• Oil – 4 cups – to deep fry

Method:

1. Take a heavy bottom pan and put 4 cups of oil and bring it to heat.
2. Deep fry Poha, sagoo, Daliya, Peanuts, Cashews, Kismis and curry leaves individually and put this on paper towels to drain off  the excess oil.
3. Put all these things in a big bowl and add salt, turmeric, red chilli powder and sugar and mix it gently and let it cool off.
4. Store this mix in a air tight box.

This would be a good snack on go for your long drives this summer.

Ingredients:

Method:

1. Mix both the flours in a bowl

1. Grind the garlic & Fennel seeds in a grinder along with water or rice flour
2. Mix the Stuff in the flour
3. Put the red chillies powder, salt and little bit of oil and mix it
4. You can put some water also in the dough.
5. Put the Pan and start making murukus with the Muruku Press.
6. Make sure these are little brown before taking it out.

Enjoy you Murukulu…