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

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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

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JONNAPINDI KARAPPUSA

required:jonnapindi or sorghum flour-1 glass,chickpea flour-2 glasses,red chilli pd-2 or 3 tsp,salt-according to taste,butter-small lemon size,carom seeds or ajwain-2 handfuls,water-to make dough
oil-to deep fry
method
pass both the flours through a sieve and mix with red chilli pd,butter,salt,carom seeds.add enough water to make a soft ,sticky dough.put this dough in a design press and press into the hot oil while moving the press in a circular motion.if the dough is not easily coming of the press add more water to the dough.the design press should not be held high above the hot oil.fry on both the sides.this should be flipped carefully.this procedure has to be done in a big frying pan because there are chances of the oil spilling out when dough is put in the oil.when it's golden on both
sides remove with a slotted spoon and store in an airtight container.

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CHICKEN AND THOTAKURA[AMARANTHUS] FRY

required:thotakura-1 big bunch,mustard seeds-1/4 tsp,green chillies-3 slit,onion-2 medium finely chopped,garlic cloves-2 chopped,
oil-2 tbsp,cloves-3,green cardamom-2,cinnamon-1" piece,ginger&garlic paste-4 tsp,red chilli pd-1 to 1&1/2 tsp,salt-according to taste,chicken-1 kg,turmeric pd-1/4 th tsp,garam masala pd-1 tsp
method
trim the ends of the leafy vegetable and wash nicely.chop the leaves along with the stems.heat little oil and pop the mustards.tip in garlic and when the garlic changes colour add 1/4 th of the onions,green chillies and fry until the onions are soft.tip in salt and a pinch of turmeric pd along with the leaves.wait until the leaves wilt and turn off.in another pan heat the oil and add cloves,cinnamon,cardamom and then onions,salt.tip in the remaining turmeric pd.when the onions are fried, tip in ginger&garlic paste and fry till the raw smell disappears.now add the chicken,red chilli pd
and cover for sometime.open the lid after 3 min and fry the chicken.lastly add garam masala pd and also the leafy vegetable.mix well and turn off.

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CHICKEN QUESADILLAS

required:whole grain tortillas-3 or 4,mexican blend grated cheese or processed cheese-6 or 7 handfuls,chicken tender breast-diced into small even pieces-1 lb or approximately 1/2 kg,butter-little,taco seasoning-1 tsp,red chilli pd-1/2 tsp,oil-2 tsp,salt-if required

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method
heat a pan with butter and oil.when the oil is hot add the chicken and fry until brown spots appear and the chicken is cooked.sprinkle red chilli pd and taco seasoning while the chicken is frying.if necessary add a pinch of salt because cheese and taco seasoning also have salt.take a tortilla or a phulka and heat it up lightly with little butter.now turn to the other side and on one half sprinkle cheese and arrange the fried chicken pieces on top of the cheese.top the chicken with the cheese again and fold.press it down lightly and fry on both sides.cut into wedges and serve.

WHITE RADISH AND MOONGDAL FRY

required:radish-2 medium size grated,salt-according to taste,garlic chilli pd-1 tsp,yellow moongdal-1/2 cup,oil-1 tbsp,mustard seeds-1/2 tsp,uraddal-1 tsp,curry leaves-1 sprig,turmeric pd-2 pinches
method
soak the moongdal for 10 min and cook immersed in water until soft.drain the water and keep the dal aside.dal should not be mushy.take a pan and add oil to this.pop the mustards and add uraddal,curry leaves.when the uraddal is golden in colour tip in the grated radish and stir fry for a min.now add the cooked moongdal and mix well.add salt and garlic chilli pd when the raw smell of the radish disappears and turn off.

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BHINDI MASALA

required:oil-2 tbsp,cumin seeds-1/2 tsp,onion-1 big finely chopped or ground,tomatoes-3/4 th kg,turmeric pd-less than 1/4 th tsp,grated ginger or ginger&garlic paste-1/4 th tsp,salt-according to taste,red chilli pd-1&1/4 th tsp,bhindi or ladies finger-1/4 th kg
method
fry the bhindi in little oil and remove to a plate.sprinkle little salt on the bhindi.in the same pan pour the remaining oil and fry the cumin seeds,onion with turmeric pd and little salt until nicely golden.tip in the ginger&garlic paste and fry until the raw smell is gone.add the tomatoes,red chilli pd and cook covered until oil appears on the surface.this cooked paste can be used for other purposes also.seperate a little of this mix to a bowl and toss the bhindi in the remaining mixture
for a min.serve with rice or roti

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