EDAMAME OR SOYABEANS VADA

required:edamame[ready to eat]-1&1/4 cups,chanadal-2 cups,green chillies-8-9,ginger&garlic paste-1 tsp,coriander-few leaves,curry leaves-2 sprigs chopped,salt-according to taste,cumin seeds-1 tsp,
method
wash and soak the chanadal for 2 hours.drain and grind coarsely along with ginger&garlic paste,salt,cumin seeds,green chillies,edamame,coriander.adjust the salt and add curry leaves to the mixture.shape them into vadas and deep fry

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STEAMED RICE DUMPLINGS

required:idli rice-1 cup,coconut-1 tbsp,green chillies-2,salt-according to taste,oil-3 tsp,mustard seeds-1 tsp,chanadal-1/2 tsp,uraddal-1/2 tsp,curry leaves-1 sprig,coriander leaves-few chopped,finely chopped onion-3 tsp,water-1&1/4 th cups for grinding

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method
wash the rice and soak it in lukewarm water for 3-4 hours.drain the water.put the rice in the mixie jar and grind along with coconut,green chillies,salt,water.when the rice turns like rawa,turn off the grinder.
in a separate pan pour the oil and make a tempering with mustard seeds,chanadal,uraddal,curry leaves.tip in the onion and fry for a min.then pour the ground mixture into the pan and cook for less than a min until it looks like upma and turn off.add coriander to this and make shapes with the hand.put these dumplings in a idli cooker and steam for 7 min.

CHOWCHOW DAL

required:toordal-1&1/2 cups,water-3&1/2 cups,oil-2 tbsp,garlic clove-1 crushed,mustard seeds-1 tsp,cumin seeds-1 tsp,onion sliced-1 tbsp,curry leaves-1 sprig,tomato-1 medium chopped[sour variety],turmeric pd-1/4 th tsp,red chilli pd-1 tsp,sambhar pd-1&1/2 tsp,salt-according to taste,chowchow-2 nos deseeded and diced after peeling
method
cook the toordal with water in a pressure cooker for 2 whistles.meanwhile take a pan and heat up the oil.tip in garlic,mustard seeds,cumin seeds,curry leaves in the pan.when they change color add the onion and fry for half a min.next add the tomato,turmeric pd,red chili pd,sambhar pd,salt,chowchow and cover for sometime.when the chowchow is soft then add the cooked dal along with the water to this and mix nicely

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SOYAGRANULES AND SPINACH FRY

required:oil-2 tbsp,onion-1 medium& finely chopped,green chillies-2 slit,cloves-2,cardamom-1,cinnamon-1 small piece,curry leaves-1 sprig,soyagranules-200g,turmeric pd-1/4 th tsp,ginger&garlic paste-1 tsp,red chilli pd-1 tsp,garam masala-1 tsp,salt-according to taste,baby spinach leaves-5 handfuls,garam masala-1 tsp[optional]
method
prepare the soyagranules according to the instructions on the pack.heat the oil and tip in cloves,cardamom,cinnamon.next add the onions,curry leaves,green chillies,turmeric pd.fry until the onions are soft and then add the ginger&garlic paste.when the raw smell disappears and the paste is fried,tip in the soya granules,red chilli pd,salt.when the granules are almost fried add the spinach leaves and garam masala.turn off after a min or two.

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PONGAL

required:oil-2tbsp,rice-3/4 th  cup,moongdal-1&1/4 th cup,ghee-3 tbsp,curry leaves-2 sprigs,cashew nuts-a handful,pepper pd-1 heaped tsp,cumin seeds-1 tsp,salt-1 tsp,ginger-1" piece finely chopped,water-8-9 cups,hing-1/4 th tsp

method

soak the rice rice and moongdal in water for 20 min after washing them nicely.cook the rice,moongdal,ginger,oil,salt together with water in a pressure cooker or rice cooker.make a tempering with ghee,hing,cashews,pepper pd,cumin seeds,curry leaves.add this to the pongal

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TURKEY FRY

required:oil-3 tbsp,cloves-2,green cardamom-1,cinnamon-1 small piece,onion-1 medium finely chopped,ginger&garlic paste-4tsp,green chillies-3 slit,turmeric pd-1/4 th tsp,curry leaves-1 sprig,red chilli pd-1 heaped tsp,salt-according to taste,garam masala pd-1 tsp,ground turkey-700g,coriander-few leaves chopped
method
take a pan and pour oil into it.heat up the oil in medium flame and tip in cloves,cardamom,cinnamon.after they change colour; tip in the onions,green chillies,curry leaves,turmeric pd and little salt.fry until the onions are light golden and then add the ginger&garlic paste.fry for two more min and then add the ground turkey.also add the red chilli pd and adjust the salt.try to breakdown the lumps of meat in between so that it is evenly cooked.keep frying until the turkey is cooked.add some coriander eaves and mix finally.

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MUSHROOM AND SPINACH OMELETTE

required:3-portbello mushrooms sliced thin,2-eggs,baby spinach leaves-handful chopped roughly,salt-2 pinches,pepper pd-1/2 tsp or red chilli flakes-1/2 tsp,oil-3 tsp,water-few drops
method
mix the salt,pepper in few drops of water.drop the eggs into this and beat nicely.
now take a pan and heat the oil.tip in the mushrooms,spinach and stirfry on high flame for half a min.remove them to a plate.now turn the heat to low and pour the egg mixture into the same pan.put the mushrooms,spinach on top of the eggs.when the eggs are cooked on the bottom side,fold the omelette and press it down lightly.flip to the other side and cook for few seconds.

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CHUKKAKURA CHICKEN

required:2 bunches-chukkakura or any other sour leafy vegetable chopped roughly,chicken with bones-250g,oil-1&1/2 tbsp,cinnamon-1" piece,onion-1 big sliced,green chillies slit-4 or 5,turmeric pd-1/4 th tsp,red chilli pd-1&1/2 tsp,salt-according to taste,ginger&garlic paste-2&1/2 tsp,garam masala-1 tsp,water-2 cups
method
marinate the chicken with red chilli pd,turmeric pd,g&g paste,salt and keep it aside for 30 min.boil this chicken with water in a pressure cooker for 2 whistles on high flame.
heat the oil in a pan and add the cinnamon piece to it. tip in the onion along with the green chillies and fry until onion are golden brown.add little ginger &garlic paste to the onion.meanwhile seperate the chicken from the stock and add to the pan and fry for 5 min.then add the chukkakura,garam masala,chicken stock one after the other.squeeze few drops of lemon juice if required.

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SPINACH DOSA

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required:a bunch of spinach,green chillies-2,thick dosa batter-2 ladles,salt-according to taste,oil-to make dosa

method

take a handful of spinach leaves with tender stems and blanch in hot water.remove after the color changes to bright green. grind the spinach along with dosa batter, green chillies and salt.add water 

to adjust the batter and make dosa's.serve with any chutney

POTATO AND SPINACH FRY

required:oil-1 tbsp,cumin seeds-1/2 tsp,onion-1 medium,ginger&garlic paste-1 tsp,potatoes-1/2 kg,spinach-1 big bunch washed and chopped ,red chili pd-1 tsp,turmeric pd-1/4 th tsp,salt-according to taste
method
peel the potatoes,dice and put them in water.also heat up the oil and add the cumin seeds into the pan.immediately put the chopped onion and fry until the onion is soft.also add the turmeric pd.tip in the ginger- garlic paste and fry until the raw smell disappears. then add the potatoes and add salt. mix nicely and cover.when the potatoes are light brown and soft, add the chopped spinach and also red chili pd.wait until the spinach is soft and turn off

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SUNFLOWER SEEDS AND CRANBERRY LADDU

required:sunflower seeds-1 cup,sweetened dried cranberries-2 small packs ,honey-2 or 3 tsp
method
grind sunflower seeds along with cranberries and put the mix in a bowl.add honey to shape them into small laddu's.

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RED BELLPEPPER CHUTNEY

required:coriander seeds-1 tsp,uraddal-1 tsp,methi seeds-few,white sesame seeds-2 tsp,curry leaves-2 sprigs,red bellpeppers-2 chopped and deseeded,dry red chillies-18 to 20,turmeric pd-1 pinch,salt-1 tsp or according to taste,tamarind paste-3/4th tsp,oil-1tbsp,cumin seeds-1/2 tsp,garlic cloves-2
method
dry roast coriander seeds,uraddal,methi seeds,white sesame seeds seperately until the smell emanates from them.put them in a plate.in the same pan pour the oil, fry the curry leaves. remove the leaves and put them in the same plate.also fry the dry red chillies until they are crisp and they change colour.also put them in the same plate.while they are cooling off fry the bell pepper in oil until it is charred.now grind the coriander seeds,dry red chillies,uraddal,methi seeds,sesame seeds,curry leaves,cumin seeds,turmeric pd,salt,garlic cloves together in a mixie.add the bell pepper,tamarind paste to this and grind again.serve this with dosa or rice.

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CREAMY SCRAMBLED EGGS

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required:butter-1/2 tsp,eggs-2,salt-a pinch,white pepper-a pinch,bread

method

heat the butter in a pan.beat the eggs nicely and pour into the pan.reduce the heat and  keep moving the egg mixture with the help of a wooden spoon so that the eggs do not set.no lumps should be formed.sprinkle the salt and white pepper pd and when the mixture is still wet and creamy turn off and serve with bread immediately.can also be served with toasted bread.

EGG AND BANANA PANCAKE

required:melted butter-3 tsp,ripe banana-1,eggs-2,honey-to drizzle
method
mash the banana nicely and add the eggs to it.beat the mixture nicely.add the butter to the non stick pan and make 3 to 4 small pancakes.cook on both the sides.drizzle some honey over the pancake while serving.

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MIRCHI BAJJI

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required:green chillies-12-fat variety,oil-to deep fry

required for filling:roasted chanadal-1 tbsp,tamarind paste-1/2 tsp,carom seeds-1 tbsp,hot oil-3tsp,salt-3 pinches

required for batter:chickpea flour-1&1/2 cups,riceflour-1 tbsp,salt-according to taste,hot oil-1 tbsp,water-enough to make thick batter

method

grind the carom seeds in a coffee grinder.when they are done, add the roasted chanadal to the grinder and grind to a fine powder.mix the powdered carom seeds and powdered chanadal with salt,tamarind paste and oil.keep it aside.

pour the oil in a deep bottom pan and heat it up on medium flame.

wash the chillies and dry them with a tissue.take the chillies one by one and slit them vertically from top to bottom,with the help of a safety pin.keep the stem intact and remove the seeds.tap the chillies on a plate to remove the seeds or use the bottom side of a spoon to remove them.put the filling in the chillies.the chillies should only be half filled with the filling.dip the chillies in batter and deep fry.take care to see that the whole of the chilli is not immersed in the batter.this leaves some room for the chilli and the filling inside to cook nicely.remove them from oil when they are light yellow in colour.

again dip all the chillies in the same batter and deep fry them on a medium flame.

EGG IDLI

required:eggs 2,sugar-2 tsp,maida-1/2 tsp,green cardamom pd-2 pinches,melted butter-1 tsp,kissmiss-to garnish
method
beat the eggs.add sugar,maida,cardamom pd to the eggs and again beat the mixture without any lumps.apply butter to the idli mold and pour this mixture.steam these idli's for 2 to 3 minutes after the water is hot in the idli vessel.later remove the idli's and make a small cut on the top with a knife and put the kissmiss in.

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ASPARAGUS CURRY

required:asparagus-1 kg,oil-1 tbsp,mustard seeds-1 tsp,cumin seeds-1/2 tsp,curry leaves-1 sprig,turmeric pd-1/4 th tsp,chopped onion-3 tbsp,red chilli pd-1 tsp,salt-according to taste,milk-1&1/2 cups
method
take the bunch of asparagus and wash nicely.trim the top ends.if the bottom part is whitish rather than being green try and break the asparagus closer to the white part.discard the white parts.later cut them in small pieces
heat up the oil in a pan.prepare a tempering with mustard seeds,cumin seeds,curry leaves.add the onion to this and stir fry.tip in turmeric pd,salt.when the onion is translucent add the prepared asparagus to the pan and cover for sometime on a medium flame.check and mix in between and tip in red chilli pd.when the asparagus is soft pour cold milk into the pan and keep stirring for 2 minutes until the gravy is slightly thick.serve with rice or roti

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BANANA OATS SMOOTHIE

required:juice of 1 lemon,apple and cinnamon flavoured instant oatmeal-35 g sachet,honey-1 tsp[optional],banana-1,unsweetned readymade coconut milk-about 1&1/2 cups
method
squeeze the lemon juice directly into the blender.put banana,oats and blend.lastly add chilled coconut milk and honey and blend again.

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SILKEN TOFU AND RASBERRY SMOOTHIE

required:silken firm tofu-175g,rasberries-350g,honey-4 or 5,coconut milk readymade-2 cups,banana-1
method
wash the rasberries and blend together with tofu,coconut milk,banana and honey.deseeded dates can be used instead of honey as sweetener.

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PRAWNS FRY

required:oil-2 tbsp,green cardamom-2,cinnamon-1/2" piece,cloves-2,frozen prawns-900 g or 2 lbs,onion-1 big size,green chillies-5 slit,turmeric pd-1/2 tsp,ginger&garlic paste-1&1/2 tbsp,garam masala-2 tsp,red chilli pd-1&1/2 tsp,salt-according to taste,curry leaves-1 sprig
method
heat the oil and tip in cardamom,cinnamon and cloves.after few seconds add onion,green chillies,curry leaves and turmeric pd.when the onions are light golden in colour tip in the ginger&garlic paste.stir fry until the raw smell of the ginger&garlic paste is gone.after a min or two when the onions are golden add the prawns,red chilli pd,salt.fry for another 7-8 min on a medium flame.adjust the salt and finally add garam masala pd and mix nicely.

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