Macarnoni & Cheese

Ingredients:

• 1 Cup Macaroni
• A pinch of salt
• 5 Cups water
• 4 tbsp Butter
• 1/4 cup milk
• 2 tbsp Cheese Sauce

Method:

• Bring water to a boil, stir in macaroni & a pinch of salt.
• Boil till macaroni is tender ,it usually takes 7-8 mts.
• Drain & return the macaroni to the pan.
• Add butter, milk & cheese sauce & mix well.
• Stir occasionally & cook for a minute & remove.
• Serve hot.

Gunta Pongadalu

I had kept myself from blogging longer than anticipated. An impending house shift in a month’s time is not helping either. To say that I din’t enjoy this time off would be a lie. Other interests, both old and new, took precedence, keeping me occupied.

Ingredients:

• 1 Cup rice
• 1/2 cup Urad dal
• Salt to taste
• 5 green chillies, finely chopped
• 1 onion , finely chopped
• 1tsp Cumin seeds
• Chopped Cilantro

Method:

• Soak rice & dal in water for 6-8 hrs.Strain & grind to a smooth batter adding little water.
• The consistency must be thick like idly batter.Cover & let it ferment overnight.
• Add salt to the batter & mix well.
• Add chopped onions, chillies, cilantro & cumin to the batter & mix well.
• grease the Ponganala skillet & place it on medium heat.
• Pour a ladle full of batter into each impression, cover & cook for 4-5 mts, till golden brown.
• Remove the lid & gently turn each one to opposite side to cook.
• Remove & serve hot with chutney.

* Sour dosa batter is perfect for the pongadalu.

Gawar beans Curry/ Goruchikkudukaya kura

Ingredients:

• 2 cups Gawar beans/goruchikkudu , ends stringed & cut into small pieces
• 1 small Onion, chopped
• Salt to taste
• Few curry leaves
• 1/2 tsp Mustard seeds
• 1 tbsp Coriander seeds
• 1/2 tsp Cumin seeds
• 1/4 Cup Dalia or roasted channa dal
• 8-10 red chillies (dry)
• 1 tbsp dry coconut powder
• a pinch of turmeric powder

Method:

• Dry roast dalia, red chillies, coriander seeds, dry coconut & make a fine powder.
• Steam the gawar beans over a pot of boiling water until they are cooked.Do not over cook.
• Heat oil in a pan & add mustard & cumin seeds, when they start to crackle add the curry leaves & onions.
• Saute till onions are soft & add the boiled gawar beans, turmeric powder & mix.
• Add salt, ground powder & mix well.Cover & cook on medium heat for 5-10 mts stirring in between.
• Remove & serve hot.

Tomato Soup

To me, tomato is the epitome of summer. Bright, fresh and succulent, produce like this are a handful of things I look forward to in a dessert summer.I’m happy when I’m snuggling with my hubby in a couch slurping a hot cuppa soup.Almost all our repertoires have a recipe for tomato soup. I have one too & here it is...

Ingredients:

• 4 Ripe tomatoes
• 2 bay leaves
• 1 clove garlic
• 1/2" ginger, crushed
• 6-8 mint leaves
• Salt & Pepper to taste
• 1/4 tsp Roasted Cumin powder

Method:

• Boil the tomatoes along with ginger,garlic,mint leaves & bay leaf for 20 mts.
• Fish out the bay leaf & blend tomatoes along with the garlic, ginger & mint when cool & strain well.
• Transfer this into a sauce pan & add salt.
• Bring to a boil & reduce , now add roasted cumin powder & pepper.
• Cook for 5 mts & remove.
• Serve hot sprinkled with pepper & bread croutons.

Ganji /Rice water Soup

Ingredients:

• 1 Cup Brown rice
• 5 Cups water
• few curry leaves
• 5-6 green chillies
• 1/4 tsp Black pepper powder
• Rock salt/Sedha namak to taste
• 1/2 tsp roasted cumin powder
• 1/2 tsp Dry ginger powder
• 3 tsp Chopped Onions
• Chopped Cilantro

Method:

• Wash rice & pressure cook with 5 cups of water.
• Drain the rice water & save the rice.
• Add rock salt, curry leaves, chillies, ginger powder, pepper powder, cumin powder & mix well.
• Bring to a boil, reduce heat & simmer it for about 20 mts.The rice water should be simmered down to 3 cups.
• Add onions, chopped cilantro & mix.Serve hot.