Dondakaya Vepudu (Tindora fry)

Ingredients :

1 pound Dondakayalu / Tondli / Ivy Gourds/ Tindora
(Cut into thin slices)
1 big onion chopped
1/2 tsp channa dal
1/2 tsp urad dal
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 dry red chillies
10-12 fresh curry leaves
1/2 tsp of turmeric pwd
1 tsp red chilli powder
salt to taste
2 tbsp oil
1 tsp Besan (senagapindi/ gram flour)


Preparation :

1. Heat the oil in a cooking vessel. Once the oil is hot, reduce heat to medium flame, add the channa dal, urad dal, mustard seeds, cumin seeds, red chillies and curry leaves let them splutter and turn brown.
2. Immediately add the sliced dondakayalu and combine. Add salt and turmeric pwd and mix well. Saute on medium heat for 3-4 minutes , keep sauteing them so that it doesn’t burn.
3. Now reduce to low flame and let it cook covered till soft, approx 12-15 minutes. Keep checking in between, till they lose moisture and begin to have a wrinkled appearance and turns to a deeper color.
4. Don’t overcook the dondakayalu, they should retain that, slight crunchy texture.
5. Now add the chopped onion pieces and fry for another 5 minutes.
6. Then add the red chilli powder and gram flour combine well check the seasoning and let it cook, uncovered for another 2 minutes on medium heat.Turn off the heat and serve.

Palak paneer

Ingredients :

250 grams paneer
1 bunch of palak / spinach
2 medium sized onions (finely chopped)
2 medium size tomatoes (finely chopped)
2 green chillies (slit into half)
½ tsp turmeric powder
1 tsp red chilli powder
1 tsp ginger garlic paste
1 tsp cumin seeds
2 bay leaves
1 tsp garam masala
2 tsp lime juice
3 tbsp oil
Salt to taste
Cream for garnish

Preparation :

1. Cook the palak (spinach) for about 5 minutes in boiling water drain and grind it to fine paste after it is cold.
2. Cut the paneer into small cubes and fry in oil till light golden brown.
3. Heat the oil in a non-stick pan and add the bay leaf, cumin seeds. Wait till it crackles and ensure that it does not burn.
4. Add the chopped onions and green chillies and sauté till the onions are golden brown. Add the ginger garlic paste and sauté for another minute. Add the turmeric powder, chilli powder and sauté for another 1-2 minutes. Then add the tomato pieces and stir till the oil separates.
5. Add the palak paste to this mixture along with 1/2 cup water, you can use water drained after cooking spinach.
6. Add the paneer, garam masala, lime juice and salt and cook till you start to see the gravy bubbling. If the gravy seems a bit dry, you can add some more water.
7. Garnish with some cream in the end and serve hot with roti or rice.

Green beans curry

Ingredients :

 1 lb. green beans, stems trimmed and cut into 1/2-inch pieces
 1 potato diced
 4 tomatoes diced
 1 big onion, chopped
 1/2 tsp cumin seeds
 1/2 tsp mustard seeds
 Curry leaves
 1 tsp red chillie powder
1/2 tsp turmeric powder
 2 tbsp canola oil
 Salt to taste
 Fresh cilantro for garnish 

Preparation :


1. Boil the chopped beans in 1 cup of water and some salt for about 5 minutes. Until they are half cooked and drain the water and keep aside.
2. Preheat a large sauté pan and add oil.  On medium heat sauté mustard seeds, cumin seeds, and curry leaves.
3. Add onions and fry till golden brown and add diced potato pieces, salt, and turmeric powder.  Cover and cook till the potato pieces are fork tender.
4. Add tomatoes, and red chillie powder and sauté for 3-4 minutes.  Stir in boiled green beans,  add 1 cup of water cover, and simmer on low heat for about 10 minutes or until beans are tender.
5. Garnish with cilantro and serve.

Pomfret fry (fish fry)

Ingredients :

4 big white pomfret fishes
 juice of half lemon
1 tbsp ginger garlic paste
big pinch turmeric pwd
1 tsp red chilli pwd
1 tsp coriander pwd
1/2 tsp cumin pwd
salt to taste
4 tbsp oil

Preparation : 

1. Wash, clean and dry the fish. Make slits on the fish and marinate it in salt and lime juice for 10 minutes.
2. Meanwhile mix together ginger-garlic paste, turmeric pwd, chilli pwd, coriander pwd and cumin pwd and apply this paste to each of the fish and keep aside for atleast 2-3 hours. ( longer you marinate better it tastes)
3. You can adjust the spice of the marinade according to your choice.
4. Take a 10 inch nonstick pan with 2 tbsp oil and add 2 fishes to the oil and cook on medium heat for 5-7 minutes per side.
5. Serve hot as appetizer or with rice.

French toast

Ingredients :

• 1/2 cup half-and-half ( or whole milk)
• 3 large eggs
• 1/8 teaspoon cinnamon
• 2 tablespoons honey, warmed in microwave for 20 seconds
• 1/8 teaspoon salt
• 6 (1/2-inch) slices bread
• 3 teaspoons butter

 Preparation :

       1. In flat mixing bowl, whisk together the half-and-half, eggs, cinnamon, honey, and salt.
       2. Over medium-low heat, melt 1 teaspoon of butter in a 10-inch nonstick saute pan.
       3. Dip each slice of bread into the batter for 30 seconds on each side.
       4. Let some of the batter drip off, then put in saute pan.
       5. Cook each slice 1 1/2-2 minutes per side until each side is golden brown.
       6. Serve immediately with maple syrup and fruit.

Banana Smoothie

Ingredients :

  2 bananas
  2 cups nonfat milk
  1/2 cup vanilla ice cream
  1 tablespoons white sugar ( If needed)

Preparation :

1. In a blender, combine banana pieces, milk, vanilla ice cream, and sugar. Blend until smooth. Pour into a glass and garnish with banana piece and mint leaves.