PRAWN CURRY WITH METHI

required:oil-3 tbsp,cloves-2,green cardamom-1,cinnamon-1" piece,small size prawns-2 lb,methi leaves-1 big bunch,tomatoes-2 medium finely chopped,onion-1&1/2 large size,green chilli-1 slit,turmeric pd-1/4 th tsp,ginger&garlic paste-2 tbsp,red chilli pd-1&1/4th tsp,garam masala pd-1 heaped tsp,salt-according to taste,water-3/4 th cup

method

heat a pan and pour oil into it.tip in cloves,cardamom,cinnamon and when they change colour; tip in onions,green chillies,turmeric pd,salt and stirfry until light golden.then add the ginger&garlic paste and saute until it changes colour.add the tomatoes,chilli pd and cook till tomotoes become soft.add the methi leaves and mix well.after 30 sec add the prawns and saute for a min.pour enough water and cook agin.add garam masala after the gravy thickens slightly.turn off after the desired consistency.

if adding already cooked prawns from costco,drain and put them in hot water for a min inorder to remove any fishy smell.frozen methi leaves also can be added in case fresh methi is not available.

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CHICKPEA STEW

required:coconut milk-3/4 th cup,red chilli pd-1/2 tsp,salt-according to taste,onion-1 medium finely chopped,ginger&garlic paste-1 tsp,coriander chopped-little,curry pd-1 tsp,chickpeas canned and rinsed-440g,water-1 cup,oil-2 tbsp,turmeric pd-2 pinches,cloves-2,cinnamon-1" piece,bayleaf-1

method

heat a pan and pour oil.tip in cinnamon,bayleaf,cloves.after few sec tip in and fry the onions until light golden in colour.next add ginger&garlic paste and stir fry.add turmeric pd,curry powder,red chilli pd,chickpeas,salt and saute for a min.pour coconut milk,water and cook for sometime until the raw taste of the coconut goes away

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NANNARI MILK

required:nannari syrup without artificial flavourings-1&1/2 tbsp,sabja seeds-1 tsp soaked, chilled milk-200 ml

method

soak tha sabja seeds or tukmaria seeds  for 30 min.mix everything together and refrigerate to serve cold

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CHOCOLATE TAHINI SMOOTHIE

required: lady finger bananas-3,tahini-1&1/2 tbsp,cocoa pd-2 tsp, chilled milk-250 ml.

method

blend everything together until smooth

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SPICY BUTTERMILK

required:salt-1/2 tsp,cumin pd-1/2 tsp,coriander chopped with stems-1/2 cup,curry leaves-2 strands,lemon juice-1&1/2 tbsp,ginger-1&1/2"piece,green chilli-1,thick curd-from 1/4th ltr milk,chilled water-300 ml

method

blend everything nicely 

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MANGO TAHINI SMOOTHIE

required:mango pulp-3/4th cup,tahini-1 tbsp,water-3/4 th cup chilled

method

blend everything together until smooth

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MANGO, CILANTRO& SPINACH SMOOTHIE

required: cold mango pulp-3/4 th cup,coriander leaves-2 sprigs[not stems],spinach-2 handfuls, cold water-1/2 cup

method

blend everything well until smooth

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ASPARAGUS AND MUSHROOM STIRFRY

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required:brown button mushroom-200 g sliced thick,asparagus-1 bunch diced after trimming the ends,small shallot-1 sliced thick,garlic pd-1/4 th tsp,salt-according to taste,olive oil-1&1/2 tbsp,black pepper pd-1/2 tsp

method          

heat the pan and pour in olive oil.when it's warm add the vegetables and saute.tip in salt,black pepper pd,garlic pd and mix well.turn off when the vegetables are slightly golden.

MIXED BEANS FRY

required:oil-2 tbsp,mustard seeds-1/2 tsp,uraddal-1 tsp,curry leaves-few,turmeric pd-2 pinches,frozen green peas-1/4 th cup,frozen corn-1/4 th cup,carrot-1/2 cup diced into small cubes,grated coconut-1/4 th cup,frozen broad beans-1/4th cup,salt-according to taste,garlic chilli pd-1 tsp,hyacinth beans-200 g,water-2 tbsp,garlic chilli pd-1 tsp

method

blanch frozen green peas,corn,carrot,broad beans together.drain and keep them seperately.prepare the hyacinth beans now.remove the fibre on the sides by peeling away both the ends.pressure cook the hyacinth beans with water for a whistle.after the pressure comes down remove the lid and cook further until dry.

heat a pan and pour oil.tip in mustards,uraddal,curry leaves one after the other.add all the vegetables,turmeric pd,salt and stir fry.after 2 min, add coconut and mix well.fry for a min.lastly add garlic chilli pd and turn off.

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SWEET AND SALTY BEETROOT LASSI

required: beetroot pd-2 tbsp,salt-2 pinches,3 cups -thick curd with cream,sugar-4 tsp or honey

method

blend everything nicely or use a churner and churn until foam forms.

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RADISH AND APPLE SALAD

required:red radish-340 g,apple-1 large,lemon juice-1 small lemon,salt-according to taste,black pepper-1/4 th tsp,coriander-finely chopped little

method

wash and dice both radish and apple.put them in a bowl and mix well with all other ingredients.

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ZUCCHINI,CARROT AND ASPARAGUS STIRFRY

required:oil-3 tsp,carrots peeled and chopped diagonally-2 medium,asparagus trimmed and cut diagonally-a handful,zucchini cut lengthwise and cut diagonally-300g,dry ginger pd-1 tsp,salt-according to taste,black pepper

method

heat a pan with oil and tip in the carrots and stirfry.after 30 sec, tip in zucchini,asparagus,ginger,salt,pepper and continue to stirfry.turn off after 30 sec.

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BROCCOLI & MUSHROOMS STIRFRY

required:oil-3 tsp,garlic cloves-2 finely chopped,broccoli seperated into florets-1 head,button mushrooms halved-250g,red pepper diced-1,salt-according to taste,black pepper crushed-a pinch,red chilli flakes-1/4th  tsp

method

heat a non stick or steel pan with oil.tip in garlic and when it changes to light brown add the broccoli,mushrooms and stir fry for a min.add the peppers,salt,black pepper,red chilli flakes and mix well.turn off in less than a min before the peppers become soggy

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KALE AND CASHEW PAKODA

required:kale leaves roughly chopped-3 cups,1/2 or 3/4 th cup riceflour for binding,garlic cloves-3 finely chopped,green chillies-2 or 3 finely chopped,salt-to taste,oil-to deep fry,raw cashews-a handful,onion thinly sliced-1/2 medium

method

put the kale leaves in a vessel and tip in green chilli,garlic,salt,onion.mix the kale leaves well.when the kale releases water add riceflour,cashews and mix again.sprinkle little water if required for binding.heat the oil and make small balls of this mixture.drop these balls in whole or two lumps

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BAINGAN BHARTHA

required:medium onion-1 finely chopped,turmeric pd-1/4 th tsp,tomatoes-2 medium,red chilli pd-less than 1/2 tsp,large eggplant about 1lb or 400 g-1,cumin seeds-/4 th tsp,oil-1&1/2 tbsp,coriander-little

method

apply little oil all over the eggplant.put a steel wire roaster on the stove and place the eggplant on it. grill on medium flame.keep turning all the sides with the help of a inserted fork until the skin colour is completely changed and eggplant looks cooked.immerse in water completely for sometime and peel off the skin.open the eggplant and check to see if there are any worms inside.remove if any and then mash it up nicely.

take a pan and heat it up with oil.tip in cumin seeds,onion,turmeric pd,salt and saute.when the onion becomes light brown add the tomatoes,red chilli pd. stir fry until they become mushy and reduce.add the mashed eggplant to this and mix well.turn off after 2 min.add some coriander.

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SWEETPOTATO AND CARROT SOUP

required:fresh thyme-2 pinches[optional],curry leaves-few,sweet potato peeled and diced-about 400 g,carrots peeled and diced-200g,onion-1 medium,black pepper pd-1/4 th tsp,cumin pd-1/2 tsp,red chilli pd-1/4th tsp,salt-according to taste,coriander chopped-little,oil-1&1/2  tbsp,turmeric pd-1/4 th tsp,chicken bouillan cube-12 g,water-1&1/2 ltr

method

take a pressure cooker and heat the oil.tip in onion,curry leaves,turmeric pd,little salt and saute until the onion is light golden.add thyme,cumin powder,sweetpotato,carrot,red chilli pd,bouillan cubes and stirfry.after a min add water and close the lid.turn off after three whistles.when the pressure comes off blend with an immersion blender for 2 more min until it thickens.lastly add pepper pd and adjust any salt.

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KARAPPODI CHICKEN

required:boneless chicken thighs 800 g-cut into small pieces,karivepaku karam-3 heaped tsp,senagapodi karam-3 heaped tsp,oil-1 tbsp,green chillies-2 slit,beaten curd-1 tbsp,ginger&garlic paste-2 tsp,turmeric pd-1/4 th tsp,red chilli pd-1 tsp,salt-according to taste,curry leaves-few

method

marinate the chicken for half an hour with ginger&garlic paste,red chilli pd,turmeric pd,little salt[there is already salt in karappodi]

cook the marinated chicken in a deep sauce pan on medium heat until all the water dries up.take a non stick pan and add oil.tip in green chillies,curry leaves and when they change colour add beaten curd.cook for 30 sec and tip in the chicken and stir fry for sometime.turn off and add the karappodi.mix well and adjust the salt.

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PANEER BHURJI

required:onion-1/2 medium finely chopped,tomato-1 medium finely chopped,cumin seeds-1/4 th tsp,split milk-1/2 ltr,turmeric pd-a pinch,green chilli-finely chopped-1,coriander leaves-few,salt-according to taste,red chilli pd-1/4 th tsp

method

split the boiling milk using little lemon juice.when the curds are separated turn off and pour into a cheese cloth. drain the water as much as possible.

take a frying pan and heat up the oil.tip in cumin seeds,onions,green chilli,tumeric pd.when the onions are slightly brown, add the tomato and stir fry.tip in salt,red chilli pd after the water content from tomatoes reduce.finally add the paneer,coriander leaves and mix well.turn off after a min.

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