MUNAGAKU IDLI

required:idli batter-for 4 idli's,drumstick leaf pd-1 tsp

method

pour the idli batter into the idli moulds.add a pinch of powdered leaves onto the batter and  swirl in different ways.

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MASOORDAL AND MOONGDAL DOSA

required:masoordal-1&1/2 cups,yellow moongdal-1&1/2 cups,cumin seeds-3/4 th tsp,dry red chillies-4,salt-according to taste,ginger-1&1/2" piece,water-to soak,oil-few spoons

method

keep the dals soaked along with cumin seeds,dry red chillies after washing nicely for three times.soak for atleast  4 to 5 hours.grind everything with enough water.also add chopped ginger and salt.make dosas with oil.

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DRUMSTICK LEAVES DOSA

required:dosa batter-3 cups,drumstick leaves pd-1 tbsp,salt- to taste,oil or ghee[to make dosa]-few tsp

method

mix already fermented dosa batter with drumstick leaves powder and make dosas.serve with some peanut or coconut chutney

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CUCUMBER AND CURRY LEAVES CHUTNEY

required:yellow cucumber-250g,green chillies-4,curry leaves-4 handfuls,garlic cloves-3,cumin seeds-1/2 tsp,salt-according to taste,tumeric pd-a pinch,oil-1 tbsp,tamarind paste-1/2 tsp

for tempering:oil-1 tbsp,mustard seeds-1/4th tsp,uraddal-1/2 tsp,chanadal-1/2 tsp,curry leaves-few

method

heat the oil in a pan and fry the curry leaves until crispy.remove to a plate and fry the green chillies in the same pan until they change colour.dice the cucumber into small pieces.now grind garlic cloves,curry leaves,cumin seeds,turmeric pd,salt,green chillies together.add the tamarind paste and grind again.mix the cucumber pieces and this paste together.adjust salt and tamrind paste if required.

prepare the tempering by heating the oil and tipping in the above mentioned ingredients one after the other into the oil.when they change colour add to the chutney and mix well. 

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SMOKED SALMON WITH EGG

required:oil-3 tbsp,smoked salmon-1 cup,eggs-5,curry leaves-few,green chillies-2 finely chopped,cumin seeds-1/2 tsp,garlic chilli pd-1/4 th tsp,salt-according to taste,coriander-finely chopped,turmeric powder-1/4 th tsp

method

put the smoked salmon in water and wash nicely to remove any excess salt,heat the oil in a pan and fry the cumin seeds,onion,green chillies,curry leaves all together,tip in some turmeric pd and next add the salmon when the onion is translucent.after a min pour in the eggs.and mix well.tip in coriander and salt,garlic chilli powder.

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AMARANTH LEAVES PAKODA

required:sweet peppers[red,orange,yellow]one each-thinly sliced,green chillies-4 finely chopped,cumin seeds-1/4 th tsp,amaranth leaves finely chopped-3 handfuls,chickpea flour-1&1/2 cups,water-leass than 1/4 th cup,salt-according to taste,oil-to deep fry

method

mix sweet peppers,cumin seeds,salt,amaranth well and keep it aside for 5 min.next add the chickpea flour and  mix well.adjust the salt if required.sprinkle little water and mix again.deep fry by dropping small amounts of mixture in oil.once dropped into oil reduce the flame to cook evenly.

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ARBI CHIPS

required:arbi or colocasia-250 g,cornflour for dusting-1/4 th cup,salt-as required

method

peel and wash the arbi nicely.use a mandolin and make thin round slices.season the cornflour with salt.dust the arbi slices with cornflour and tap them so that there is no extra flour.deep fry.

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SWEETPEPPERS WITH DIP

required:carmalized onion dip or feta tzatziki dip,sweetpeppers-few

method

serve the sweetpeppers with both the two dips or anyone dip

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BEETROOT&CELERY JUICE

required:celery-500 g,beetroot medium size-4,ginger-1" piece,limejuice-3 tsp

method

peel the ginger and beetroots.roughly chop beetroots.extract juice from celery,ginger,beetroot.add lemon juice to taste.

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BUTTERMILK UPMA

required:dry red chillies-5,mustard seeds-1/2 tsp,uraddal-1&1/2 tsp,chanadal-1&1/2 tsp,sour buttermilk-2 cups[slightly thick],rice rawa-1 cup,curry leaves-few

method

soak the rawa in buttermilk for 30 min.take a deep bottomed vessel and heat it up.pour oil and tip in mustard seeds,broken red chillies.next add the uraddal,chanadal,curry leaves and when the dals change colour pour in the rawa mixture and cover until cooked.sliced onions also can be added in the tempering.

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BERRY FRUIT CUP

required:rasberries,blackberries,strawberries,golden berries,blue berries

method

take few berries each and wash the berries.core the strawberries. mix them together.serve with a tooth pick.

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MUSHROOM& EGG FRY

required:white button mushrooms-250g,onion-1 medium finely chopped,green chillies-2 finely chopped,garam masala pd-1/4 th tsp,garlic chilli pd-1/2 tsp,salt-according to taste,cumin seeds-1/4th tsp,curry leaves-few,eggs-5,turmeric pd-1/4th tsp,oil-3  tbsp,coriander leaves-finely chopped a handful

method

roughly chop mushrooms and onion in a chopper.heat the pan with oil.tip in cumin seeds,onions and mushrooms,green chillies,curry leaves,turmeric pd.stirfry on high heat.when the moisture completely evaporates, pour in the eggs.wait until the eggs are not runny and tip in garlic chilli pd,salt,garam masala,coriander.mix well and turn off.

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FRUIT CUP

required:kiwi-1 yellow{or green},dragon fruit-1 red,dragon fuit-1 yellow,mango-1, red chilli pd-a pinch,chaat masala-2 pinches,black salt-1 pinch

method

scoop the fruits after peeling and arrange them so that the red dragon fruit doesnt bleed over the rest.sprinkle some chat masala,black salt,red chilli pd on top.

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SNAKEGOURD AND COCONUT FRY

required:oil-2 tbsp,dry red chilli-1 broken,mustard seeds-1/2 tsp,uraddal-1 tsp,curry leaves-few,snake gourd-1/2 kg,turmeric pd-2 pinches,coconut grated-1/4 th cup,garlic chilli pd

 method

mix snake gourd pieces with salt and nicely mix.prepare a tempering with mustard seeds,dry red chilli,uraddal,curry leaves.add the snake gourd pieces into it and cover.open the lid and check in between.when the vegetable becomes soft tip in grated coconut.fry until the raw smell of the coconut goes away.tip in garlic chilli pd finally and turn off.

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MANGO & DRAGONFRUIT SMOOTHIE

required:mint-2 or 3 leaves,mango-1,dragon fruit yellow-1,lemon juice-1 tsp

method

peel the mango and blend along with chopped dragon fruit,mint leaves,lemon juice.serve into two glasses.

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KALE CHUTNEY

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required:kale leaves-150 g,green chillies-5,salt-according to taste,garlic cloves-2,cumin seeds-1/2 tsp,uraddal-2 tsp,chanadal-1 tsp,tamarind paste-1 tsp,salt-according to taste,oil-5 tsp,curd-1 cup

method

fry the kale leaves in half the oil until wilted.remove to a plate.fry the uraddal,chanadal,green chillies together until they change colour in the remaining oil.

now grind the garlic,cumin,uraddal,chanadal,tamarind paste,green chillies together.lastly add the leaves,salt and grind on whipper mode.remove and mix curd.serve with chapathi or rice.

WATERMELON AND KALE SMOOTHIE

required:watermelon-1 medium or  1 ltr juice, baby kale leaves-3 to 4 handfuls,tagine-1&1/2 tsp

method

remove any thick stems from baby kale leaves.blend until the kale leaves and watermelon is mixed very well.strain so that the watermelon seeds if any will be removed.

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DRAGON FRUIT AND KALE SMOOTHIE

required:coconut water-414 ml,baby kale leaves-3 handfuls,yellow honey dragon fruit-1

method

remove any thick stems from kale leaves if any.blend everything together.

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KALE AND COCONUT SMOOTHIE

required:1/4 th  cup-coconut creamer[already has sweetener} or thick coconut milk,coconut water-414 ml, baby kale-4 handfuls

method

remove any thick stems from the kale leaves.blend everything well.add sugar to taste if adding coconut milk

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BABYCORN VADA

required:340g-babycorn,ginger finely chopped-1&1/2" piece,green chillies-6,cornflour-4 tbsp,cumin seeds-1/2 tsp,salt-according to taste,onion-finely chopped-1/2 cup,coriander-finely chopped little

method

blanch babycorn and grind coarsely.squeeze out any water and mix with other ingredients and shape into vadas.deep fry

APPLE,BEETROOT AND CARROT JUICE

required:beetroots-2 medium size,carrots-2 medium,ginger-1" piece,apple-1

method

peel and chop beetroot.remove apple seeds and peel ginger.put everything in a juicer and extract juice.mix well

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DRAGONFRUIT AND ORANGE SMOOTHIE

required:cuties or small oranges-7,dragon fruit-1 yellow 

method

use a citrus juicer and juice the oranges.peel the dragon fruit.blend both dragon fruit and orange juice together.

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