Palakura pappu (spinach dal)

 Ingredients :

1 cup toor dal/red gram dal/kandi pappu
1 bunch chopped palakura/palak/spinach
1 onion, chopped
1 big tomato chopped
2 green chillis, slit lengthwise
Tamarind (medium grape size)
1/2 tsp red chilli powder (adjust according to spice level)
1/2 tsp turmeric pwd
salt to taste
2 1/2 cups water, approx

For seasoning/poppu/tadka :

1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp urad dal/minappa pappu/split gram dal (optional)
3-4 garlic cloves, crushed
2 dry red chillies
1/4 tsp hing/ asafoetida
10-12 fresh curry leaves
2-3 tsps oil

Preparation :

1. In a pressure cooker, place dal, spinach leaves, onions, green chillies, tomato, tamarind, chilli powder and turmeric pwd. Add 2 1/2 cups of water and pressure cook upto 3 whistles. If cooking over stove top, cook till the dal is almost cooked.
2. Heat oil in a heavy bottomed vessel, add mustards seeds, cumin seeds, urad dal, garlic, red chillies, hing and curry leaves and stir fry for half a minute.
3. Add this to the pressure cooked dal along with salt and combine. Cook on low to medium flame for 5 minutes without lid or till you get the consistency of your choice.
4. Serve with rice, roti or a stir fry dish.

Blueberry Pancakes

 

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon baking powder
• 1 1/4 teaspoons white sugar
• 1 egg
• 1 cup milk
• 1/2 tablespoon butter, melted
• 1/2 cup fresh blueberries ( can use frozen berries also)

Preparation :

1. In a large bowl, sift together flour, salt, baking powder and sugar. 
2. Take a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the melted butter and fold in the blueberries. Set aside for 10-15 minutes (Don't over mix the batter just mix till the lumps are gone).
3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. 

Dosakaya Mutton curry (Indian cucumber mutton curry)

Ingredients :

Lamb meat - 1lb

Indian cucumber - 1 big diced

Onions -2 sliced

Green chillies - 2
Tomatoes - 2 diced
mustard seeds 1/4 tsp

Curry leaves 

Ginger & garlic paste - 1 tsp

Coriander pwd - 1 tsp

Turmeric pwd - 1/4 tsp

Red chilli pwd - 2 tsp ( adjust according to taste)

Garam masala pwd - 1/2 tsp

Oil - 3 tbsp

Salt to taste

Preparation :

1. Heat oil in a deep vessel or cooker, add mustard seeds, chopped onions, green chillies, curry leaves and fry until onions are golden brown. Add ginger garlic paste and fry for 2-3 minutes.

2. Now add meat, red chilli powder, coriander powder, salt and turmeric and mix cover with lid and cook on medium heat for 5-10 minutes till meat changes color. 

3. Add chopped cucumber and tomato pieces to the meat and cook on medium for 5-10 minutes (until cucumber pieces are transparent). 

4. Then pour 1 cup water, cover with the lid and let it cook until the meat is soft and tender.

5. Finally, add garam masala powder, adjust the salt and serve hot with roti or hot steamed rice.

Chicken Skewers

Ingredients :

3-4 boneless and skinless chicken thighs cubed
Tandoori chicken masala 2 tsp
garam masala 1/2 tsp
cumin 1/2 tsp
coriander 1/2 tsp
Ginger garlic paste 1/2 tsp
Red chilli powder 1 tsp (adjust according to spice)
Lime juice 1/2 slice
Bamboo skewers
oil 1 tbsp
Salt

Preparation :

1. Take a bowl and mix all the ingredients except chicken to smooth paste. Add some salt if needed  and add chicken to the paste and mix well and put it in a zip lock bag, release all air from bag and seal it, Set in fridge overnight.
2. Soak the bamboo skewers in warm water for 15-30 minutes so they don't burn easily.
3. Heat the oven to 350 degrees F.
4. Skewer the chicken pieces onto the skewers and take 11" by 6" inch baking dish lined with aluminum foil arrange the chicken skewers on top (rim) of  the dish and cook for about 5-10 minutes per side.
5. when they are cooked drizzle some lime juice and serve hot as appetizer.