RAGI ROTTI

required:finely chopped onions-2 handfuls,soaked chanadal-3 handfuls,green chillies-6 or 7 finely chopped,water-to make dough,salt-to taste,ragi flour-3 handfuls,riceflour-1 handful,curry leaves-chopped-few,oil-5 or 6 tbsp to fry
method
soak the chanadal for 2 hours and drain.mix all the above items with enough water and knead like chapathi dough.this makes 4-5 rotti's depending on the size.heat a pressure pan with half the oil and turn off the heat.use a handful of the dough to make a rotti.when the oil is warm spread the dough with fingers evenly while turning the vessel and taking care that the rotti is not thick or very thin in some places.make a hole in the center.put the pan back on heat,reverse the lid and cover.intially use medium to high flame and then reduce the flame.after a min remove the lid and sprinkle few drops of water in the hole and again cover.check in between and when the edges easily come off the vessel turn the rotti and let it rest on the spatula in the same pan so that the oil goes back into the pan.repeat the procedure until all the rotti's are done adding little oil for each rotti.the heat has to be turned off after finishing each rotti and only when the oil is warm the next one can be prepared.

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TOMATO CHUTNEY

required:tomatoes-2 big,water-to blanch tomatoes,oil-1&1/2 tbsp,mustard seeds-1/4 th tsp,dry red chilli-1 broken,turmeric pd-2 pinches,red chilli pd-1/4 th tsp,salt-according to taste,hing-a pinch,curr leaves-few
method
put the water for boiling.make a cross like cut on tomatoes and blanch for 2 min or until the skin curls up.remove from water and peel.now grind to a puree after they cool down.heat the oil and tip in mustard seeds,dry red chillies,hing.when the mustards pop,add the curry leaves and pour the puree into the pan.tip in salt,red chilli pd,turmeric pd.cook on medium flame until the oil seperates.if using sour variety no need for tamarind paste.if the tomatoes are not sour then add the tamarind paste before the oil seperates from the chutney.this stays good for 20 days.serve with pesarattu 

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MANGO KESARI

required:mango juice-readymade-1 cup,water-3 cups,white rawa or sooji-1 cup,ghee-2 tbsp,cane sugar-3/4 th cup,cashews-few,kissmiss-few,cardamom pd-2 pinches
method
fry the cashews and kissmiss seperately in ghee and remove to a plate.now fry the rawa until the roasted smell emanates from it on a medium flame.remove to another plate.now in the same pan start boiling the mango juice and water together.when the liquid is hot add sugar.when it starts to boil
tip in the roasted rawa.mix continuously so that no lumps are formed.lastly add the cardamom pd.turn off after the rawa is cooked.If adding mango pieces instead of the juice they should be added at the last before turning off  the stove and the mango juice should be replaced with water initially

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SPINACH AND CHEESE STUFFED ROTI

required:readymade roti's-2,baby spinach leaves-few,grated cheese-to sprinkle,red chilli flakes-little,salt-a pinch,oil-1 tsp
method
place a roti on a mildly hot tawa and place the spinach leaves on top.now sprinkle cheese, chilli flakes and salt on top.close with another roti.pour the oil around and press them down.fry on both sides.

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CHICKEN METHI RICE

required: basmathi rice-3 cups,water-4&1/2 cups,oil-2 tbsp,garlic cloves-10 finely chopped,onion-1 big finely chopped,tomato-1 big finely chopped,green chillies-15,red chilli pd-3 tsp,tandoori masala pd-1 tsp,coriander-1 big bunch finely chopped,mint leaves-1 small bunch chopped,pepper pd-1/2 th tsp,kasoori methi-1tbsp,salt-according to taste,coriander seeds-4 tsp,chicken boneless cubes-400 g
method
cook the rice and keep.grind the coriander seeds to a fine pd.heat the oil and tip in garlic.when they turn light golden,add the onion and fry until golden.now add the onions,green chillies,mint and fry until the onions are golden.now add the tomato and after a min,add chicken,salt,turmeric pd,red chilli pd,coriander pd,tandoori masala pd,pepper pd and fry.after the chicken is cooked add the rice and mix well.lastly add kasoori methi and coriander.

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DUM KA MURG

required:melted ghee-2 tbsp,onion-1 medium finely chopped,green chillies-12 ground paste,thick curd-5-6 tbsp ,ginger &garlic paste-2 tsp,almonds-10,saffron-to garnish,chicken boneless leg pieces-400 gm,masala pd-1 tsp,melon seeds-2 tsp,turmeric pd-1/4 th tsp,lime juice-2 tsp
for the masala pd:cloves-8,cardamom-2,cinnamon-1"piece,shahjeera-1/2 tsp.grind them together to a fine pd

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method
soak the almonds and melon seeds seperately in enough water for 4-5 hours.drain and peel the almonds.grind them to a smooth paste.also grind the melon seeds.marinate the chicken pieces with almond paste, melon seeds paste,curd,green chilli paste,ginger&garlic paste,turmeric pd, salt for 15 min.heat a pan with ghee and
fry the onion until light golden.now put the chicken mixture and cook covered on a medium flame until the chicken is cooked.lastly add lime juice.

RICE PANCAKES

required:rice-2 cup,thick curd-2 cups,fenugreek seeds-1/4 tsp,green chillies-5 or 6 finely chopped,salt-according to taste,baking soda-a pinch,onion-1 big finely chopped,cumin seeds-1 tsp,oil-1 tbsp per pancake
method
wash and drain the rice.soak the rice in curd along with fenugreek seeds for 4-5 hours.grind the mixture and leave it to ferment for 5-6 hours.add onion,green chillies,salt,cumin seeds to this mixture.add the baking soda just before preparing the pancakes.prepare this in a deep bottomed seasoned pan.cover the pan and fry until crisp on both sides.

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SPICY MOONGDAL DOSA WITH EGG

required:whole moongdal-2 cups,raw rice-1 handful,green chillies-few for spice in the batter,salt-according to taste,ginger-1"piece,cumin seeds-1 tsp,oil-to make dosa,red chilli sauce-1/2 tsp,egg-1

method

wash and soak moondal along with rice in water for 6 hours.now drain and grind them together with ginger,green chillies,salt,cumin seeds into a coarse paste.add water and grind again.adjust the salt and consistency of the batter while grinding.the batter should be slightly coarse.
heat up a non stick tawa and pour the batter with a ladle and spread.apply the red chilli sauce on the dosa.when the dosa slightly changes colour pour the egg on to it and let it set.little salt can be sprinkled on the egg from top.

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MUSHROOM BIRYANI IN COCONUT MILK

required:oil-2 tbsp,cloves-6 or 7,green cardamom-5,cinnamon-1 big stick,shahjeera-1/2 tsp,bayleaf-1,mace-1 piece,star anise-1,onion-1 medium thinly sliced,ginger&garlic paste-3 tsp,green chillies-7 or 8,white button mushrooms-500g,basmathi rice-3 cups,water-3 cups,ready made coconut milk-1&1/4 cup,mint leaves-1 small bunch,coriander leaves-1 small bunch,salt-to taste
method
clean the mushrooms and dice them,wash coriander leaves along with stems and chop them.seperate the mint leaves from the stems.soak the basmathi rice in water for 10 min.
take a pressure cooker and heat the oil.tip in cloves,cardamom,shahjeera,cinnamon,bayleaf,star anise and mace together.after few sec tip in the onion,green chillies and fry until the onions are light golden.now add the ginger&garlic paste and fry until the paste changes colour or fry for a min.tip in mushrooms,coriander,mint leaves and fry for a min on high flame.now put the drained rice into the cooker and again fry until the rice is coated with all the spices for 2 -3 min.pour water,coconut milk together and let it boil.add salt.the water should be slightly salty.close the lid and cook for 1 whistle on a medium flame.turn off after 1 whistle.

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EGGPLANT WITH ALMOND BUTTER

required:baby eggplants-14 nos,oil-3 tbsp,cumin seeds-1 tsp,onion-1 medium finely chopped,ginger&garlic paste-2 tsp,tomatoes-2 finely chopped[sour variety],turmeric pd-1/2 tsp,salt-according to taste,coriander pd-2 tsp,red chilli pd-2 tsp,coriander-to garnish,almond butter or peanut butter-2 tsp,water-1 to 1/2 cups

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method
put some salted water in a vessel.wash the eggplants and make 2 cuts ,one opposite to the other inorder to open them up but also keeping the stem intact.simultaneously put them in salted water
heat the pan with oil. squeeze out any water from the eggplants, put them into the pan and cover.sprinkle little salt over them.intitially fry them on high flame for 2 min turning in between.reduce the flame and wait for them to turn soft.remove them into a plate.
in the same pan if required add oil and tip in the cumin seeds.when they crackle,add the onions and fry until light golden.now add the ginger&garlic paste.after a min, add the tomatoes,coriander pd,turmeric pd,red chilli pd,salt and fry nicely.when the oil appears on the surface, pour water and cook covered.after this turns to the consistency of thin gravy,add the almond butter and mix well.lastly tip in the fried eggplants and mix lightly.sprinkle some coriander on top

ASHGOURD AND GRAPE SMOOTHIE

required:ashgourd,black seedless grapes,chaat masala-2 pinches,honey-according to taste
method
take equal quantities of ashgourd and grapes.blend in a mixer jar with little honey.sprinkle chaat masala on top

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RAJMA MASALA

required:rajma-,oil-2 tbsp,cumin seeds-1/2 tsp,onion-1 big finely chopped,tomatoes-2 medium finely chopped or pureed,coriander pd-2 tsp,garlic&ginger paste-2 tsp,turmeric pd-1/4 th tsp,salt-according to taste,red chilli pd-1 heaped tsp,garam masala pd-1 tsp,water-1 cup,water-for soaking and cooking rajma

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method
soak the rajma in enough water for 4-5 hours.then boil them in a pressure cooker for 3 whistles with little salt and water.add enough water to immerse the rajma
heat the oil and crackle cumin seeds.now tip in onion and fry until the onion is light golden.now add the ginger&garlic paste.after  a min add tomatoes,coriander pd,red chilli pd,turmeric pd.keep frying on medium flame until the oil appears on the surface. add water and cook until one boil.then add the boiled rajma along with water and cook further.adjust the salt.

OATS DOSA

required:whole uraddal-1 cup,raw rice-1 cup,boiled rice-1 cup,quick cooking oats-1 cup,methi seeds-1/2 tsp,water-to grind and soak,salt-to taste
method
soak the uraddal along with methi seeds in one vessel for 5-6 hours.in another vessel soak the raw rice and boiled rice rice together for 5-6 hours.grind the dal along with methi seeds,water in a mixie jar until smooth and put in a container.then grind the rice along with the oats and water.this batter will be almost smooth but not as smooth as the dal batter.now put this batter into the same container and mix well.add the salt.leave this to ferment for 6-7  hours.the bubbles are formed and the batter rises in the container after 6-7 hours.now adjust the water and salt before preparing dosa.this batter can be stored in the refrigerator for 5-6 days

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SABUDANA KICHDI

required:oil-1&1/2 tbsp,cumin seeds-1 tsp,green chillies-6 finely chopped,curry leaves-1 sprig,salt-according to taste,sabudana-1 cup,peanuts-2 handful dry roasted and crushed coarsely,potato-1 small,coriander-few leaves
method
wash the sabudana for 3 or 4 times until the water is clear.soak in water and keep it aside covered for 30 min.after 30 min drain all the water and sprinkle a handful of water on the sabudana and keep it covered for 5 hours.
boil the potato, peel and dice into cubes.heat the pan and tip in the cumin seeds.when they crackle add the green chillies,curry leaves,potato and fry for a min.now add the sabudana,salt and mix well.add the peanut pd and again mix.adjust the salt and turn off after 2 min.sprinkle some coriander.

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PENNE PASTA WITH MUSHROOMS

required:whole grain penne-3 handfuls,button mushrooms-250g,salt-to taste,water-to boil pasta,walnuts-4 toasted,basil leaves-a handful,garlic cloves-4 or 5 chopped,olive oil-1 tbsp,parmesan cheese grated-3 tsp,mixed herbs-1 tsp,srisacha sauce-2 tsp,pepper pd-1/2 tsp,milk or cream optional-1/2 cup
method
make a paste with basil and walnuts.boil the pasta according to the instructions on the pack and run cold water on them.while boiling, add little olive oil and salt to the water.
take a non stick pan and heat the olive oil.tip in the garlic.when the garlic is light brown add the mushrooms to the pan and stir-fry.after a min add the pasta,basil paste,mixed herbs,,sriracha sauce,salt,pepper and toss well.cream or milk can be added at this point.adjust the seasoning and turn off after half a min.sprinkle parmesan cheese

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JEERA ALOO

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required:4-potatoes,oil-2 tbsp,cumin seeds-1/2 tsp,red chilli pd-1&1/2 tsp,amchoor or dry mango pd-2 tsp,coarsely crushed coriander seeds-2 tbsp,roasted cumin pd-1 tbsp,coriander leaves-finely chopped,salt-according to taste

method

boil the potatoes in the pressure cooker for 1 whistle.peel and cut them into cubes when they are warm.heat the oil in the pan and tip in cumin seeds,red chilli pd,amchoor pd,coriander pd,cumin pd,salt.fry on low heat for a min and tip in the potatoes.mix well and turn off after 3 min.sprinkle coriander leaves.

VEGETABLE GARLIC SOUP

required:olive oil-1/2 tbsp,onion-1 medium roughly chopped,garlic cloves-7 roughly chopped, 1- large potato diced,baby carrots-1 handful,water-1&1/2 ltr,chicken stock cube-1,black pepper pd-1 tsp,coriander leaves-1 handful,milk-1/2 cup,spring onion greens-finely chopped,salt-according to taste
method
heat the oil and tip in onion.when it sweats,tip in garlic.when the garlic is light golden,pour the water.add the chicken stock cube,salt,potato,carrots,pepper pd and boil until the potatoes turn soft.turn off and add coriander leaves.after it cools down,grind in a mixie jar and pour this mixture back into the same pan.put the pan on low heat and pour the milk.check the seasoning and turn off after 2 min.put some spring onions on top.

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TOMATO BASIL SALAD

required:grape tomatoess-300g  halved,olive oil-2 tsp,garlic cloves-2 sliced thin,basil leaves-few,mozzarella balls-few,salt-according to taste,black pepper pd-3 pinches
method
warm the oil and add the garlic to it.after the garlic is light brown turn off the heat.now add the tomatoes,basil leaves,salt,pepper,mozzarella balls and toss.

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CAULIFLOWER AND TOMATO MASALA

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required:cauliflower-1 medium,oil-2 tbsp,mustard seeds-1 tsp,cumin seeds-1 tsp,onion-1 medium finely chopped,curry leaves-1 sprig,turmeric pd-1/2 tsp,tomatoes-2 big[sour variety],ginger&garlic paste-2 tsp,salt-according to taste,water-1&1/2 cups,red chilli pd-1 heaped tsp,oil-1 cup to fry cauliflower

required

finely chop the tomatoes and put them in a vessel.mash the tomatoes with hand and keep it aside.soak the cauliflower in salted water for 15 min and drain.shallow fry the florets in oil until golden in colour.keep them in a plate.

heat the oil in a pan and tip in mustard seeds.when they pop; tip in the cumin seeds,onion,curry leaves,turmeric pd.when the onion is light golden in colour, add the ginger&garlic paste and saute for a min.put the tomatoes into the pan and mix well.add salt,red chilli pd.pour water and cook until gravy is about to thicken.now add the fried cauliflower and mix well.cook little more until florets are mixed well with gravy.

STIRFRIED BROCCOLI

required:olive oil-2 tsp,broccoli-1 small-cut into florets,sriracha sauce-1 tsp,mustard sauce-1 tsp,ginger-1 tsp finely chopped,light soya sauce-2 tsp,sugar-1 pinch
method
heat the pan and add olive oil.when it is warm tip in the ginger and fry for few seconds.now add the
broccoli and mix well on high flame.after a min add the sugar,sriracha,mustard,soya sauce and mix well on high flame.add salt if necessary and turn off.serve with noodles.

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