CARROT SALAD

required:carrots-3 nos medium size cut into spirals and blanched,peanuts-roasted and crushed coarsely-2 handfuls,salt-1/2 tsp,maple syrup-1 tsp,cinnamon pd-2 pinches,coriander-little leaves chopped,garlic -1 clove finely chopped,olive oil-2 tsp,cumin seeds-few dry roasted,lime juice-2 tsp,
method
mix limejuice,cinnamon pd,coriander,salt,maple syrup,garlic,cumin seeds,olive oil in a bowl.add the carrots to this and mix well.sprinkle some peanuts on top

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RAW BANANA TIKKI

required:raw banana-2 nos cooked until soft and mashed,salt-according to taste,red chilli pd-1/4 th tsp,boiled and mashed green peas-2 tbsp,garam masala-a pinch,green chilli-1 finely chopped,turmeric pd-a pinch, chaat masala-2 pinches,oil-2 tbsp,coriander chopped-little
method
mix raw banana,green peas,salt,red chilli pd,garam masala,green chilli,turmeric pd and coriander well. shape the mixture to round and even sized patties.place them on an already heated pan and pour little oil around them.when they change colour flip and cook on the other side as well

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CABBAGE MUTHIA OR STEAMED DUMPLINGS

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required:grated cabbage-500 g,chickpeaflour or besan-5 tbsp,salt-to taste,red chilli pd-1 tsp,sugar-2 pinches,bombay rawa or sooji-5 tbsp,wheat flour-5 tbsp,curd-2 tsp,lemon juice-1 tbsp,salt-according to taste,ginger grated-2 tsp,turmeric pd-1/4 th tsp,oil-1 tbsp,coriander leaves-few chopped
for tempering:mustard seeds-1/2 tsp,sesame seeds-2 tsp,hing or asafoetida-2 pinches,green chillies-2 slit,curry leaves-1 sprig,grated coconut-2 tsp,oil-1 tbsp
method
mix cabbage along with chickpea flour,wheat flour,sooji,curd,salt,red chilli pd,grated ginger,turmeric pd,sugar,oil and lastly add eno.immediately shape them like big sausages and steam them on a greased plate for 30 min on medium flame.leave some gap between the dumplings for them to cook.after done and when the dumplings come to room temperature,cut them into even sized pieces.
prepare a tempering now by heating a pan with oil.pop the mustards and tip in some sesame seeds,green chillies,curry leaves,hing
put the dumplings into the tempering when sesame turn golden. saute and after a min add coconut and mix well.turn off and add lime juice,coriander.mix again.

RIDGEGOURD WITH PRAWNS

required:oil-2 tbsp,prawns-2 lb medium size,onion-1 large finely chopped,ridgegourd-3 nos peeled and chopped into small pieces,green chillies-3 slit,ginger&garlic paste-1 tbsp,turmeric pd-1/4 th tsp,red chilli pd-1 tsp,salt-according to taste,curry leaves-1 sprig,cloves-2,cardamom-1,cinnamon-1" piece,garam masala pd-3/4 th tsp,water-2 cups,coriander-fe leaves chopped
method
heat oil in a pan and tip in cloves,cardamom,cinnamon,onions,green chillies,turmeric pd,curry leaves.
when the onions are slightly brown,add the ginger&garlic paste and saute on medium flame until the raw smell disappears.next tip in the cleaned prawns,salt,red chilli pd and saute until the prawns change colour.now put the ridgegourd pieces and add water.cover until the ridgegourd softens and oil appears on top.lastly add garam masala pd, coriander and mix well

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PEANUT BRITTLE OR PAKAM

required:4 cups peanuts,3 cups-jaggery,sugar-1 tbsp,ghee-2 tsp,water-3/4 th cup,ghee-3 tsp
method
fry the peanuts evenly in ghee and when warm remove the skin.discard the skin.grease an aluminium cake pan or a steel plate.put jaggery,sugar,water in a thick bottommed vessel and melt them.keep stirring continuously and when it thickens put the syrup to test.to test put a drop of syrup in  a small plate containing water.touch the syrup and check if the syrup is  stretching between two fingers.if it is stretching wait for few seconds and put another drop to check.when it is not stretching anymore,pour the peanuts into the syrup and mix well and immediately push this mixture onto a greased plate.after 10-15 min break the pieces and store in an airtight container.

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CHAMADUMPALU OR COLCASIA PULUSU

required:chamadumpalu-6 nos big,onion-1 big chopped,turmeric pd-2 pinches,oil-1 tbsp,mustard seeds-1/4 th tsp,cumin seeds-1/2 tsp,tamarind paste-1&1/2 or 2 tsp,water-2 cups,salt-according to taste,red chilli pd-1/2 tsp,curry leaves-1 sprig,grated jaggery-3 tsp
method
boil the vegetable in water, in a pressure cooker for a whistle.drain,peel and slice them in roundels.
heat the oil  in a pan and crackle the mustards.tip in cumin seeds immediately along with onions,turmeric pd,curry leaves.sweat the onions and then add the vegetable and saute for a min.pour water with tamarind paste.add enough salt,red chilli pd and cook until the sauce thickens on medium flame.lastly add jaggery and turn off after a min

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CARROT AND POTATO FRY

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required:potatoes-1 large peeled and diced,carrots-2 medium peeled and diced,water-1 cup,salt-according to taste,turmeric pd-2 pinches,oil-1 tbsp,mustard seeds-1/4 th tsp,uraddal-1 /4th tsp,chanadal-1/4 th tsp,curry leaves-1 sprig,garlic chilli pd-1/2 th tsp

method

put the potatoes and carrots in a vessel and pour water into it.also add salt,turmeric pd and put the vessel on high flame until the water comes to a rolling boil.reduce the flame and let it simmer until the vegetables are cooked but not mushy and water is drained out.now heat a pan with oil and prepare the tempering with mustard seeds,uraddal,chanadal,curry leaves.tip in the veggies and saute them until they are slightly golden.finally add garlic chilli pd

POTATO AND EGG RICE

required:red chilli pd-1/2 tsp,garam masala pd-1/2 tsp,coriander chopped,eggs-6,cardamom-2,cloves-3,cinnamon-1" piece,ginger&garlic paste-2 tsp,sona masoori rice-2 cups,water 4 cups,blanched green peas-1/2 cup,potatoes-4 cut into small cubes,black pepper pd-1/2 tsp,green chillies-3 slit,onion-finely chopped -1 tbsp,oil-2 tbsp,salt-according to taste
method
cook the rice with water in a rice cooker or pressure cooker.heat very little oil and pour the eggs.after they are cooked remove to a plate.heat up the remaining oil and tip in cardamom,cloves,cinnamon,ginger&garlic paste and fry until the raw smell disappears.now tip in the onions,green chillies and fry until they sweat.add the potatoes,green peas and fry until there is a bite.now add the cooked rice into the pan along with salt,eggs,red chilli pd,garam masala pd,coriander

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COUSCOUS WITH MUSHROOMS AND PEPPERS

required:oil-1&1/2 tbsp,mushrooms-300g diced,garlic cloves-2 finely chopped,green chilli-1 finely chopped,black pepper pd-1/2 tsp,salt-according to taste,bell peppers-green and red diced few pieces,couscous-2 cups,water-4 cups,spring onions greens-finely chopped
method
heat up the oil and tip in garlic,green chilli.when they change colour,tip in mushrooms and fry for two min on high flame.add peppers and stir fry for a min.pour water and add salt,pepper pd.when the water starts to boil add the couscous and cover until cooked,lastly add spring onions and mix well

SPRING ONION CHUTNEY

required:spring onions-2 bunches chopped,coriander-2 bunches choped along with stems,mint leaves-1 bunch,green chillies-4 or 5,garlic cloves-2,cumin seeds-1 /2 tsp,oil-1 tbsp,salt-according to taste,tamarind paste-1 tsp,turmeric pd-a pinch
for tempering:oil-2 tsp,dry red chilli-1 mustard seeds-1/4 th tsp,uraddal-1/4 th tsp,chanadal-1/4 th tsp,
curry leaves-2
method
fry the green chilies in oil and remove to a plate.in the same pan tip in all the leaves and fry until they turn soft.
in a mixie jar tip in cumin seeds,garlic,green chillies and grind.next add the leaves,tamarind paste,salt
and grind on the whipper mode.prepare the tempering and add to the chutney

EGGPLANT AND MUSHROOM FRY

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required:eggplant-3/4 th kg diced in small cubes,mushrooms-250 g diced into quarters,ginger-1" piece,green chillies-2 or 3,salt-according to taste,oil-1&1/2 tbsp,cumin seeds-1 /2 tsp,onion-1small finely chopped,dry roasted chickpeaflour-1 heaped tsp,curry leaves-1 tbsp

method

dice the eggplant and put in salted water.grind ginger,green chillies,curry leaves,cumin seeds together.add oil to a pan and tip in the onions.squeeze the water out of the eggplant and add into the pan after the onions sweat and become translucent.tip in mushrooms as well and cover on high flame for a min.

open and toss in between.add the ground paste,salt and mix well. reduce the flame and cover again until almost the eggplant softens.lastly sprinkle the chickpea flour and mix well.

ITALIAN BROCCOLI

MY CLICKS

required:olive oil-1/2 tbsp,finely chopped garlic-2 cloves,red chilli flakes-1/4 th tsp,salt-according to taste,black pepper pd-1/4 th tsp,broccoli-1 medium size flower
method
dice the broccoli into even pieces.add olive oil to a pan and after the oil is warm,tip in garlic and wait until the colour changes slightly.now add the broccoli,salt,pepper and stir fry for a min.add chilli flakes and turn off.

QUINOA MANGO SALAD

MY CLICKS

required:quinoa-1/2 cup, ripe mango-1 &1/2 medium sized cut into cubes,water-1 cup,salt-according to taste,lime juice-1 lemon,coriander few leaves-chopped,black pepper pd-little,cucumber-1/2 soft part removed,salted and dry roasted peanuts-2 handfuls
method
cook the quinoa with water in a pressure cooker for 2 whistles on high flame.let it cool down and add mango pieces,salt,lime juice,coriander,black pepper pd,cucumber, peanuts and mix lightly

SQUASH SOUP

required:butter nut squash-1 lb,black pepper pd-1/4 th tsp,salt-according to taste,chicken stock cube-1,water-6 to 7 cup,cumin seeds-1 tsp,onion-1 small diced,carrots-1 diced,dried thyme-2 pinches,olive oil-4 tsp
method
warm the olive oil and tip in cumin seeds,onions.when the onion slightly changes colour add carrot,squash,chicken stock cube,little salt and cover until the squash is soft and cooked.grind this in a mixer jar with water and pass it through a sieve.heat it up again in the same pan and tip in thyme,black pepper pd.adjust the salt.when it's thick enough turn off.

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DILL CHAPATHI

required:wheatflour-2&1/2 cups,salt-according to taste,melted ghee-1 tsp,oil-to fry,dill leaves-1 bunch,water-to knead dough,dill leaves-1 small bunch
method
seperate the thick stems from the dill leaves.roughly chop the remaining leaves after washing them.put the wheatflour,salt in a mixing bowl.add the washed leaves,ghee into the bowl.now add water little by little and knead the dough.the dough should not be sticky and not very firm.rest the dough for 20 min.with the help of rolling pin and some dry flour roll the dough into chapathi's.heat a pan and place a chapathi on it.flip it when it slightly changes colour on the bottom.pour few drops of oil around it and flip it after the bottom changes color.fry on both sides until brown spots appear

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DILL RICE

required:basmati rice-1 cup,low sodium chicken stock-1&3/4 th cup,cardamom-2,cinnamon-1"piece,bay leaves-2,salt-according to taste,dill-1 big bunch,salt-according to taste
method
soak the basmati rice for 30 min.cook the basmati rice with the chicken stock in a rice cooker.remove the thick stems from the dill bunch.put the leaves in a colander and wash. roughly chop the dill.in a heated pan; tip in cardamom,cinnamon,bayleaf.when they slightly change colour add the dill leaves.after a few seconds add the rice and mix lightly.adjust salt if necessary.

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BEETROOT AND COCONUT FRY

required:beetroot-2 medium size grated,coconut grated-1 tbsp,garlic chilli pd-salt-according to taste,
oil-1 tbsp,mustard seeds-1/2 tsp,curry leaves-1 sprig,turmeric pd-2 pinches,uraddal-1/2 tsp,chanadal-1/2 tsp
method
heat a pan and add oil.tip in mustard seeds and when they pop; tip in uraddal,chanadal,curry leaves.when the dal changes colour slightly add the beetroot,turmeric pd.after a min add the coconut,salt.saute on medium flame.add the garlic chilli pd when the beetroot is soft and mix well.turn off

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BELL PEPPER SANDWICH

required:capsicum or bell pepper-1 green finely chopped,cheese grated-3 tbsp,black pepper pd-1/4 th tsp,salt-2 pinches or according to taste,tomato finely chopped-1 tbsp,bread slices-10,melted butter -few tsp
method
prepare the filling by mixing cheese,black pepper pd,salt,tomato,bell pepper pieces.place the bread slices on a heated tawa and lightly toast all the bread slices on one side.remove them to a plate.put the filling on the toasted side of one slice and close with the toasted side of another bread slice.put this carefully on the tawa and add some butter.press the sandwiches and flip.wait until brown on both sides.

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SWEET BASIL SEEDS IN LEMONADE

required:lemon-1,water-1 glass,basil seeds-2 tsp,water-1 cup to soak the seeds,salt-a pinch,sugar-2 tsp
method
soak the basil seeds in water for an hour.mix 2 to 3 times while they are soaking.they will turn to  a soft 
gooey mixture.prepare lemonade by mixing water,lemon juice,sugar,salt.now add the soaked seeds into this lemonade.serve chilled

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SWEET BASIL OR SUBZA SEEDS IN LASSI

required:honey-1/2 tbsp,plain curd-1/2 th cup,basil seeds-1 tsp,water-1/2 cup,water-1 cup to soak basil seeds
soak the sweet basil seeds in water for one hour,until they turn soft and gooey.prepare the lassi by combining curd,water,honey in a mixer jar using the whipper blade.pour the lassi in a glass and add few spoons of soaked basil mixture. serve chilled

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RAJMA SUNDAL

required:rajma-1 cup,water-3/4 th cup for boiling,oil-2 tsp,red chilli pd-1/2 tsp,coconut grated-1 tbsp,salt-according to taste,curry leaves-few,mustard seeds-1/4 th tsp,uraddal-1/2 tsp,green chillies-2 slit,tamarind paste-1/4 th tsp[optional]

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method
soak the rajma for 8-9 hours in water.drain and pressure cook the rajma along with water,little salt for 3 whistles.take a pan and prepare a tempering with mustard seeds,uraddal,curry leaves,red chilli pd.tip in the green chillies and fry nicely.add cooked rajma,coconut,tamarind paste and stir fry. for a min

CLEAR VEGETABLE SOUP

required:carrot-2 no peeled and diced,cabbage-small portion chopped,curry leaves-few,salt-according to taste,black pepper pd-less than 1/2 tsp,maggi stock cubes-3,water-1&1/4 th ltr,pinch-ajinamoto[optional],ginger-small pieces julienned,green beans-chopped in small pieces
method
taka a deep bottomed pan and pour the water in.add the stock cubes and mix well.when water comes to a rolling boil;add salt,vegetables,curry leaves,ajinamoto.lastly add black pepper pd.turn off immediately otherwise the vegetables will become soft

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TAWA IDLI

required:3 heaped tsp-gun pd or curry pd,butter -2 tbsp,coriander leaves-few chopped,onions-3-4 tsp finely chopped,idli's-3,roasted cashews-few
method
heat the butter on a tawa or griddle.when the butter melts tip in onion.when the onion becomes light brown add the gun pd and place the idli's on top.move the idli's around and flip them to coat the powder well.sprinkle some cashews and coriander.

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BHENDI BHURJI

method:oil-1&1/2 tbsp,garlic cloves-2 roughly chopped,cumin seeds-1/4 th tsp,onion--1/2 big finely chopped,turmeric pd-1/4 th tsp,red chilli pd-1/2 tsp,ginger julienned-small piece,green chilli-1 slit,tomato-1 small,salt-according to taste,chat masala-1/2 tsp,cumin pd-1/4th tsp,ladies finger or bhendi-1/2 kg diced
method
take the tomato and seperate the firm part from the inside part and use the firm part after finely chopping.heat the oil in a nonstick pan.tip in cumin seeds and garlic.after the garlic changes colour;tip in salt,onions,green chilli,ginger,turmeric pd and saute until the onion turns light golden.add the tomato pieces,red chilli pd,cumin pd.put in bhendi after a min.toss for a min and then cover until the bhendi is lightly brown on the edges.lastly add chaat masala and toss.serve with roti.

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KAKARAKAYI PULUSU

required:bitter gourd or kakarakayi-medium size 3nos sliced into thin roundels,onion-1 /2 big thinly sliced and halved,red chilli pd-1/4 th tsp,salt-according to taste,oil-4 tsp,mustard seeds-1/4 th tsp,cumin seeds-1/4 th tsp,grated jaggery-3 tsp,turmeric pd-less than 1/4 th tsp,tamarind paste-2 tsp,water-2&1/2 cups,curry leaves-few
method
heat a vessel with oil and tip in mustard seeds into the hot oil.when they pop, tip in cumin seeds,onions,salt,curry leaves and fry for half min.now tip in turmeric pd,kakarakayi and saute for 2 min.pour water along with tamarind paste.tip in red chilli pd and cook for sometime on high flame until the vegetables are almost cooked.lastly add jaggery and mix well.turn off after a min.serve with plain yellow dal and rice.

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LOW FAT MATAR MUSHROOM

required:button mushrooms-500g cleaned and quartered,red chilli pd-3/4 th tsp,salt-according to taste,ginger&garlic paste-1 tsp,tomatoes pureed-2 medium,onion-1 big pureed,cumin seeds pd-1 tsp,coriander-finely chopped,garam masala pd-3/4 th tsp,1 cup-green peas frozen,milk-2 cups,water-1 glass,turmeric pd-1/4 th tsp,oil-1&1/2 tbsp
method
thaw the green peas.heat the oil and pour the onion puree into it.add salt and fry until the onions turn light brown in colour.tip in the ginger&garlic paste and fry until the raw smell disappears. add turmeric pd,cumin pd,tomato puree,red chilli pd and cook nicely until the oil comes out.tip in the mushrooms,peas and fry on high flame for a min.pour the water and cook on high flame until the water reduces.lastly pour milk and tip in garam masala pd.mix well and turn off after a min.sprinkle coriander on top.

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SUNNY SIDE UP

required:2 eggs,salt-a pinch,black pepper pd-2 pinches,oil-3 tsp
method
heat a non stick pan and heat it up nicely with oil.if the oil is very hot then the edges become crisp.break the eggs and gently drop them into the pan next to one another.without disturbing the eggs, lower the flame. sprinkle salt,pepper on top.wait for the eggs to firm up. tilt the pan to remove the eggs onto a plate with the help of a spatula

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GOBI PARANTHA

required:florets-1 small cauliflower[stems removed],turmeric pd-2 pinches,cumin pd-1/2 tsp,amchoor or dry mango pd-1/2 tsp,red chilli pd-1/2 tsp,salt-according to taste,black pepper pd-1/4 tsp,coriander pd-1 tsp,wheat flour-3 heaped cups,water-to knead,ghee or oil-to fry

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method
wash the florets and drain.put them in a food processor and roughly chop them.take wheat flour in a vessel and tip in turmeric pd,cumin pd,amchoor pd,red chilli pd,black pepper pd,coriander pd,salt.mix well.add the chopped florets into the vessel.pour little by little water to knead the dough.the dough should not be sticky.apply little oil and keep it covered.after resting for 10 min,knead again.take a handful of the dough and seperate it into even sized 3 or 4 round balls.roll the dough with a rolling pin and make a thick circle.apply ghee on the parantha and  pull all the edges to the centre. make a round ball again and pat it down.roll into a circle which is not too thick nor too thin by dusting with wheat flour.put this on a heated pan and wait until the colour changes on the bottom.flip and apply some ghee or oil to fry the parantha on both sides.

GARLICKY MINT PARANTHA

required:wheat flour-2 heaped cups,mint leaves-1 bunch,green chillies-2,garlic cloves-2,salt-according to taste,water-to knead the dough,oil or ghee-to apply
method
grind the mint leaves with green chillies,garlic cloves into a smooth paste.add this to the flour.also add salt, enough water,little oil to knead the dough.the dough should not be sticky.knead it well and rest for 10 min to half an hour.keep it covered.take a handful of the dough and seperate it into even sized 3 or 4 round balls.roll the dough with a rolling pin and make a small thick circle.apply ghee on the parantha and  pull all the edges to the centre. make a round ball again and pat it down.roll into a circle by dusting with wheat flour.the parantha should not be too thick or too thin.put this on a heated pan and wait until the colour changes on the bottom.flip and apply some ghee or oil  and fry the parantha on both sides.

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CORN BIRYANI

required:corn rawa-2 cups,green chillies-4,cloves-5,green cardamom-2,cinnamon-2" piece,mint leaves-few,water-3 &1/2 cups,salt-according to taste,onion-1 small finely sliced,frozen green peas-1 cup,carrots-a handful diced,oil-1 tbsp,ginger&garlic paste-1/2 tsp,coriander-a small bunch chopped
method
thaw the green peas.dry roast the corn rawa until the aroma comes.heat the oil in a pressure cooker and tip in cloves,cardamom,cinnamon,onion,green chillies.after the onion changes colour,tip in ginger&garlic paste.fry well until the raw smell disappears.now add the carrots,green peas,mint leaves,coriander leaves.after a min of stirring add the water,salt.the water should be salty.after the water boils, pour the rawa and close the lid.cook for 2 whistles.open and serve hot

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CHOCOLATE DOSA 1

required: salted dosa batter-1 ladle,nutella-2 tsp,almond flakes-few,melted butter-1/2 tsp
method
prepare the dosa as usual with butter on a pan.fold and remove to a plate.spread the nutella on one half of the dosa and sprinkle some almond flakes on top.

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BREAD AND PEANUT CHAAT

required:croutons-few,peanuts a handful, curd-3 tbsp,sweet chutney-to drizzle[mother's recipe bottle],green chutney[mother's recipe bottle or swad green chutney],saunf-a pinch,coriander-few leaves chopped,onion-2 tsp finely chopped,honey-1/2 tsp
method
soak the peanuts for 3-4 hours in salted water and drain.arrange the croutons on a plate.dilute the store bought green chutney with water.beat the curd with honey.sprinkle the peanuts,onions on croutons.pour the curd on the croutons.drizzle sweet chutney,green chutney,saunf,coriander leaves on top and immediately serve.

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SWEETPOTATO AND BLACK BEAN QUESADILLAS

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required:1 tin black beans,sweet potato-roasted and mashed-3,three cheese blend-few handfuls,tortillas-wheat or multi grain,melted butter-few spoons

method

dice the sweetpotato and put them covered in a pan with some butter. cook them in a low flame until soft and mash them while still warm.drain the black beans and wash them nicely.mix the cheese,black beans and sweet potato together.heat a pan and put the quesadilla on it.pour little butter along the edges.when the bottom slightly changes colour,flip it and put the prepared mixture on one half. fold it from the other side to close it.press this down with a spatula and fry on both sides.

GREEN CHICKEN

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required:chicken with bones-1/2 kg,oil-1/2 tbsp,coriander-1 big bunch,green chillies-5,salt-according to taste,turmeric pd-2 pinches,cloves-2,green cardamom-1,cinnamon-1" piece,garam masala pd-1 tsp,ginger&garlic paste-2 tsp,curry leaves-1 sprig
method
put the chicken,ginger&garlic paste,salt,turmeric pd in a vessel and cook covered until soft.the water from the chicken should also dry up.meanwhile grind the green chillies along with washed coriander[stems also] to a smooth paste.take another pan and tip in cloves,cardamom,cinnamon into the heated oil.also add curry leaves along with the chicken and stir fry for 3 min.now add the prepared paste and mix well.tip in garam masala after the green paste nicely coats the chicken.turn off after 2 min.serve with rice.

SWEETCORN WITH BASIL

required:butter-1 tsp or olive oil,sweetcorn-16 oz frozen,basil leaves-6,oregano or dried mixed herbs-2 pinches,salt-to taste,red chilli flakes-2 pinches,parmesan cheese-1/2 tbsp
method
heat the corn in the microwave according to instructions on the pack.heat a pan with butter and tip in the corn.add salt,chilli flakes,cheese,mixed herbs,cheese and mix well.stir fry for 2 min and lastly add basil leaves and serve hot

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CHICKEN TIKKA

required:boneless chicken breast-cut into cubes-580 g,lemon juice-1/2 lime,salt-1/2 tsp or according to taste,greek yoghurt-1&1/2 tbsp,store bought tikka masala pd[rasoi magic]-2 tsp,kashmiri red chilli pd-1&1/2 tsp,ginger&garlic paste-1 tsp,oil-3 tsp
method
put the chicken cubes in a vessel and add all the above ingredients and marinate for 1/2 hour.keep the vessel covered.take a stove top grilling pan and heat it up nicely.put these pieces on the pan distancing them from eachother and grill them on high flame until almost black on the edges.use tongs to keep turning the pieces to brown them evenly.serve hot.

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BRINJAL WITH CURRY POWDER

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required:brinjal-1 big size diced into cubes,uraddal-1&1/2 tsp,chanadal-1 tsp,dry red chillies-4,methi seeds-a pinch,coriander seeds-1&1/2 tsp,cumin seeds-1 tsp,turmeric pd-a pinch,salt-according to taste,hing-2 pinches,oil-1 tbsp
method
dry roast dry red chillies,uraddal,chanadal,methi seeds,coriander seeds,cumin seeds together in a pan until they change colour.grind them into a coarse powder.put the diced brinjal in salted water.heat a pan with oil and add hing.now tip in the brinjal pieces,salt,turmeric pd into the pan after squeezing out water from them.cover and cook for sometime until almost soft on medium flame.lastly add the ground powder and mix well

RAGI OOTHAPPAM

required:ragi flour-2 cups,sour buttermilk,green chillies-3,onion-1 medium finely chopped,coriander- finely chopped,oil-few tsp,salt-according to taste,cumin seeds-1/2 tsp
method
soak the ragi flour in sour buttermilk for 4-5 hours at room temperature.the quantity of buttermilk should be just enough to get the dropping consistency.add onion,cumin seeds,green chillies,salt,coriander to the mixture.pour this mixture onto a heated pan and pour oil around the oothappam.cover with a lid and cook.after it's light brown on one side flip and again cook covered.

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MUSHROOM AND SPRING ONION QUESADILLAS

required:garlic cloves-2 finely chopped,red pepper-1 diced,green chillies-4 finely chopped,salt-very little,spring onion-1 bunch finely chopped,mushrooms-250 gm diced,three cheese blend-few handfuls,melted butter-few spoons,tortillas-3 or 4

method
add butter to a pan and tip in garlic.when the garlic slightly changes colour.tip in green chillies,mushrooms,spring onion whites,salt and saute on a high flame until the water dries up.turn off and add red pepper,spring onion greens.when the mixture comes to room temperature add cheese to this.heat a pan and put tortilla on it.when the bottom slightly changes colour flip and put the mixture on it and close.press the tortilla nicely with a spatula fry on both the sides with butter

BROCCOLI AND GREEN PEAS PULAO

required:butter-1 tbsp,broccoli-1 medium size,oil-1 tbsp,green chillies-5 slit,coriander chopped,mint leaves-few,basmathi rice-2&1/2 cups,frozen and thawed green peas-3 handfuls,milk-2&1/2 cups,water-2 cups,salt-according to taste,cloves-8,cardamom-3,cinnamon-2 pieces,bayleaves-2,ginger&garlic paste-2 tsp
method
soak the basmathi rice for 15 min.add butter in a pan and when it melts add broccoli florets with little salt and stir fry.after they slightly soften remove to a plate.in the same pan add the oil and when hot tip in cloves,cardamom,cinnamon,bay leaves.tip in green chillies,mint,coriander leaves and fry.now add the soaked rice,green peas and fry for a min.add the water,salt and milk and cover until rice is cooked.mix broccoli at last

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CHOCOLATE LASSI

required:rose water-2 tsp,chilled greek yoghurt-6 tbsp,cold milk-1 cup,nutella-2 tbsp,sliced almonds or other toatsed dry fruits,cardamom pd-3 pinches
method
blend rose water,yoghurt,milk,nutella together using a whipper blade and pour into a glass.sprinkle almonds on top

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BLACK BEAN AND CORN QUESADILLAS

required:black beans-1 tin,garlic-1 clove finely chopped,three cheese blend[room temperature]-few handfuls,frozen sweetcorn-1 packet,coriander-little finely chopped,onion-1 small finely chopped,whole grain tortillas-few,taco seasoning-1/2 tsp or according to taste,melted butter-few spoons
method
cook the corn in microwave according to instructions.drain the liquid from the beans and rinse them in colander.put them in a vessel after nicely draining them.add coriander,garlic,taco seasoning,cheese,onion,corn and mix well.put the tortilla on a pan and when it slightly changes colour underneath,flip and put the prepared mixture on one half of the tortilla.close the tortilla and press.fry on both sides by adding butter.later cut them into triangular pieces

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TEMPERED AND SEASONED DOSA

required:rice-2 cups,green chillies-5,salt-according to taste,garlic cloves-4,onion-1 small,soaked chanadal-1 tbsp,oil-2 tsp,beaten rice-2 tbsp,coriander seeds-1 tsp
for tempering:oil-2 tsp,curry leaves-1 sprig,cumin seeds-1/2 tsp,turmeric pd-2 pinches,mustard seeds-1/2 tsp
method
soak the chanadal for 2 hours.soak the rice for 3 hours and grind with coriander seeds,beaten rice,green chillies,garlic,onion and water to a pouring consistency.beaten rice should be soaked for 5 min in enough water.
add enough salt,soaked chanadal to this batter. now add the tempering.keep this aside for 15 min and pour a ladle of this batter into a dosa pan and swirl the pan so that it spreads nicely all over the pan.pour half a tsp of oil along the edges and wait until the colour changes and the dosa is crisp.this batter stays good for 3 days in the friz.

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LEMON AND CORN COUSCOUS

required:frozen corn-284 g or 10 oz,lemons-1&1/2 big size,salt-according to taste,water-4 cups,olive oil-2 tsp,garlic cloves-3 finely chopped
method
cook the corn in microwave for 2 min or according to instructions.warm the olive oil and add garlic to the pan.when the garlic is fried; add water,salt to the pan and let the water boil.turn off add couscous,lemon juice,steamed corn and cover until couscous is soft.

DILL FRY WITH COCONUT

required:dill leaves-2 bunches,dry red chillies-2 broken,turmeric pd-2 pinches,garlic chilli pd-1/2 tsp,salt-according to taste,mustard seeds-little,cumin seeds-1 /2 tsp,oil-3 tsp,coconut grated-2 tbsp,onion-1 small finely chopped,curry leaves-1 sprig
method

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wash the dill leaves along with stems.remove thick stems and chop the remaining part.heat the oil in a pan and pop the mustards.tip in curry leaves,cumin seeds and then add the onion,turmeric pd.saute nicely until light brown and throw in the dill.let the stems become little soft and then tip in the coconut and mix well.after 2 min add the garlic chilli pd,salt and turn off.

PALAK KICHDI

required:baby spinach leaves-5 handfuls,rice-1 cup,moongdal-1/2 cup,oil-1/2 tbsp,ghee-2 tbsp,cinnamon-1 small piece,cardamom-1,cloves-2,dry red chillies-3 broken,cumin seeds-1/2 tsp,onion-1 small finely chopped,tomato-1 medium finely chopped,curry leaves-1 sprig,turmeric pd-1/4 th tsp,salt-according to taste,red chilli pd-1 tsp,ginger&garlic paste-1 tsp,garam masala pd-1/2 tsp,water- 4+3 cups

method

grind the spinach leaves with little water.cook the rice, dal,salt,turmeric pd together in a pressure cooker with 4 cups of water for 2 whistles.when the pressure comes down add the pureed spinach and remaining water to the dal mixture and cook until the raw smell of the spinach disappears.take a pan and heat it up with oil,ghee.tip in cinnamon,cardamom,cloves,dry red chillies,cumin seeds one after the other.when they slightly change colour add onion and fry until light brown.tip in ginger&garlic paste and fry.next add the tomatoes,curry leaves,red chilli pd,garam masala and wait until the oil appears on the surface.add this tempering to the kichdi and mix well

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BANANA SPLIT GREEK YOGHURT BOWL

required:canned mangoes with syrup-few pieces,strawberries-4 diced,banana-1 split,walnuts broken or chopped-few,sliced almonds-to sprinkle,greek yoghurt-3 tbsp

MY CLICKS

method
put the greek yoghurt in a bowl and top it with all the above ingredients

PANEER WITH MIXED VEGETABLES

required:paneer-250 g,cauliflower florets-250 g,beans-250 g,carrots-250 g,coriander pd-2 tsp,red chilli pd-1 tsp,onion-1 medium finely chopped,cumin seeds-1/4 th tsp,oil-1 tbsp,salt-according to taste,turmeric pd-2 pinches
method
dice the paneer,carrots and beans.tear the florets and keep seperately.take a pan and heat up the oil.fry the onions along with cumin seeds.after the onions are light golden add the carrots,coriander pd and cover.after the carrots become little soft add the cauliflower,paneer,beans along with red chilli pd,salt and cover until they are cooked but not mushy.serve with roti.

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OMELETTE WITH BASIL AND PARMESAN

required:eggs-2,salt-according to taste,black pepper pd-1/2 tsp,parmesan cheese- little,sun dried tomato-2 pieces,basil-few leaves,oil-2 tsp
method
beat the eggs in a bowl with salt and pepper.heat the oil a pan and pour the egg mixture.top it with basil leaves,sun dried tomatoes and sprinkle cheese on top.after it's cooked underneath fold and flip to cook on the other side also.

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CHILLI CHICKEN BALLS

required:chicken boneless kheema-450 g,green chillies-4 or 5 finely chopped,lemon-1,garlic chopped-3 cloves,cornflour-to coat,bread crumbs-2 tsp,salt-according to taste,ginger-1 small piece chopped fine,coriander-finely chopped
method
mix the kheema,green chillies,garlic,ginger,coriander leaves,salt and lemon juice together.keep the vessel aside for 15 min.try and make tight balls squeezing out any moisture from the mixture.heat the oil in a low flame.roll these balls in cornflour until they are coated on all sides.drop few balls before the oil becomes very hot.once in oil handle them with care and slowly move them.if fried on a high heat they tend to break apart.when they are half fried remove them from oil and fry them again until golden

MY CLICKS