BEETROOT PULAO

required:oil-1/2 tbsp,ghee-1/2 tbsp,bayleaves-2,cloves-3,cardamom-1,cinnamon-1" piece,beetroot-1 medium size grated,onion-1 small sliced,green chillies-2 slit,ginger&garlic paste-1/2 tbsp,coriander-a small bunch chopped,red chilli pd-1 tsp,water-3 cups,india gate basmathi rice-2 cups
method
soak the basmathi rice for 15 min.in a pressure cooker heat the oil and ghee.tip in bay leaves,cloves,cardamom,cinnamon and wait until they change colour.now add the onion,green chilli and fry until the onion sweats.next tip in ginger&garlic paste and fry until the raw smell disappears.add the beetroot,drained rice,red chilli pd and saute for 2 min.add water,salt,coriander.add just enough salt so that the water is slightly salty.when the water starts boiling close the lid with the whistle in place and cook on a high flame.when the first whistle starts lower the flame and turn off after the second whistle.

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RADISH FRY WITH PEANUTS

required: oil-1/2 tbsp, mustard seeds-1/2 tsp,uraddal-1/2 tsp,chanadal-1/2 tsp,curry leaves-few,onion-1 medium finely chopped,green chilli-1 slit,turmeric pd-2 pinches,white radish-2 medium cut into small pieces along with the greens[remove thick stalks],peanuts-2 tbsp,dry red chillies-3,salt-according to taste
method
dry roast the peanuts and dry red chillies seperately and grind them together in a small jar.heat a non stick pan with oil and pop the mustards.tip in uraddal,chanadal,curry leaves.when they change colour, add onion,green chilli,turmeric pd,salt and saute until the onion turns translucent.now tip in the leaves and after a min, tip in the radish.cover for 2 min.open the lid and fry on medium flame until the radish turns soft.lastly sprinkle the ground powder and mix well.

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BEETROOT AND GINGER JUICE

required:beetroot-1 large size cut into cubes,ginger-1/2"piece,lemon juice-1small lemon,maple syrup or sugar syrup or honey-little or 3tsp,water-little
method
grind beetroot pieces along with ginger,maple syrup,little water in a juicer jar or a vegetable juicer.stain and mix with the squeezed lemon juice.

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RAGI ROTI

required:ragi flour-3 tbsp,wheat flour-1 tbsp,green chilli-1 big,cumin seeds-1/4 th tsp,coriander-little,cabbage-a small piece-finely chopped,scallion-white part finely chopped or onion-1 tbsp finely chopped, salt-according to taste,water-to make soft dough,oil-to fry
method
mix ragi flour,wheat flour,cabbage,scallion in a bowl.now grind green chilli,cumin seeds,salt,coriander in small mixie jar.add the ground paste to the flour mix.mix everything nicely.add water little by little to make a dough much softer than the chapathi dough and pliable.keep this aside for 30 min.now take a seasoned tawa and spread this dough as thinly and evenly as possible with greased fingers.heat the tawa and when the bottom of the roti changes colour flip and fry on the other side also.take another seasoned tawa and spread the dough in the same manner and repeat the procedure.use both the tawa's alternatively to spread the dough because the tawa will be hot.

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STEAMED AND FRIED EGGS

required:eggs-7,green chillies-3 slit,ginger&garlic paste-1/4 th tsp,red chilli pd-1/2 tsp,white pepper pd-2 pinches,salt-1/2 tsp,turmeric pd-2 pinches,onion-finely chopped-1 large,oil-1&1/2 tbsp,clove-1,cardamom-1,cinnamom-1 small piece,curry leaves-few,coriander chopped-little
method
beat the eggs in a vessel along with half of the turmeric pd,half of the salt,white pepper pd,ginger&garlic paste.pour this into a greased container and steam the eggs in a pressure cooker containing hot water.steam for almost 7-8 min on medium to high flame.check in the middle with a knife to see if it's cooked.cut the egg mixture into pieces in the vessel itself and remove with a spatula.
now heat a pan and add oil.when the oil is hot; tip in clove,cardamom,cinnamon.when they slightly change colour; tip in onions,green chilli,turmeric,curry leaves and saute until the onion is soft.now add the egg pieces into the pan and mix lightly.adjust salt and finally add coriander leaves.if fried for long the eggs will become tough

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OATS IDLI

required:3/4 th glass instant plain oats,3/4 th glass[250 ml]-steel cut oats,greek yoghurt or thick curd-just enough to coat the oats,water-add enough to make idli batter consistency,1/2 medium size carrot-grated,semolina or sooji-3/4 th glass,soda or baking soda-2 pinches,coriander leaves-few,salt-according to taste
for tempering the batter:2 tsp oil,mustard seeds-1/2 tsp,chanadal-1 tsp,uraddal-1/2 tsp,curry leaves-few,turmeric pd-1/4 th tsp
method
grind the steel cut oats lightly and add to a bowl.also add instant oats,semolina,salt,curd,water,coriander leaves,carrot to the same bowl.now prepare the tempering and add to the batter.let the batter rest for 10 min.after 10 min add the soda and mix well.fill up the greased idli plates with batter and put them in steamer for 5-6 min or until they are done

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MUNAGAKU[DRUMSTICK LEAVES] VADA

required:1&1/4 th cups-chanadal,dry red chillies-6,munagaku-2 handfuls nicely washed,saunf-1/2 tsp,salt-according to taste,cumin seeds-1/2 tsp,onion-chopped-2 handfuls,oil-to deep fry
method
soak chanadal,dry red chillies together for about one and half hours.drain nicely and keep little chanadal aside.grind the remaining chanadal along with red chillies into a coarse mixture.remove to a vessel and tip in cumin seeds,saunf,onion,salt.now add the drumstick leaves,chanadal and  mix.make even sized balls of this mixture and flatten them. deep fry these vadas on a medium flame after the oil is hot.

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TAPIOCA OR SAGGUBIYYAM UTTAPPAM

required:saggubiyyam-1 cup,curd-3/4 th cup,water-3/4 th cup,semolina or sooji-1/2 cup,riceflour-1/2 cup,salt-according to taste,green chillies-2 finely chopped,1/2 of large onion-finely chopped,ginger-1"piece finely chopped,coriander-little finely chopped,cumin seeds-1/2 tsp,oil-to fry
method
wash the tapioca once and drain.soak in water and curd overnight along with some salt.next day morning or after 6 hours grind this for few sec without making a smooth paste.add semolina,riceflour and mix well.add little water if required to make slightly thick batter.after an hour mix onions,cumin seeds,green chillies,coriander and adjust any salt.pour this batter on the heated flat griddle or tawa and spread the batter evenly.fry on both sides.grated carrot can be sprinkled on top.

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COUSCOUS SALAD WITH CHICKPEAS

required:couscous-2&1/2 cups,chickpeas-1 can drained and rinsed well,olive oil-2&1/2 tbsp,lemon juice-2 lemons,salt-according to taste,black pepper pd-1 tsp,carrot-1 large size grated,celery-1 stick grated,parsley leaves-very few finely chopped,apricots-4 very finely chopped,kissmiss-few-finely chopped,toatsed pinenuts-4 tbsp
method
cook the couscous according to the instructions on the pack.to this add drained chickpeas,carrot,parsley,celery,apricots,kissmiss and mix well.now add olive oil,salt,black pepper,lemon juice and mix well.lastly add pinenuts before serving

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SPROUTS VEGETABLE SALAD

required:green moongdal sprouts-4 tbsp,english cucumber or kheera-1 medium,red onion-1/4 th or shallot-1 finely chopped,tomato-1 medium deseeded,black pepper pd-2 pinches,carrot-1 grated,coriander-few leaves,paneer[optional]-few pieces,lemon juice-1/2 lemon,salt-according to taste
method
if the paneer is store bought put the pieces in hot water for a min and drain.now mix sprouts,tomato,cucumber,carrot,onion[optional],paneer[optional],coriander well.now add lemon juice,salt,black pepper pd according to taste

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SPROUTS SALAD WITH FRUITS

required:pineapple-3 tbsp chopped,mint leaves-4 or 5 finely chopped,coconut pieces-few,chaat masala-1 tsp,salt-according to taste,black pepper pd-3 pinches,apple-1/2 chopped,lemon juice-1 small lemon,green moong sprouts-6 tbsp,ripened mango -1/2 diced,mustard pd-2 pinches,paneer[optional]-few pieces[if store bought then soak in hot water for 2 min] and use

method

take the apple pieces in a bowl and mix well with lemon juice.add all other ingredients except black pepper pd,mustard pd,chaat masala,salt.mix well.now add the seasonings little by little and toss well.

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BLACK BEAN SOUP

required:olive oil-3 tsp,1 can black beans,4 or 5 cups water,cumin pd,garlic-2 cloves finely chopped,onion-finely chopped-a handful,veg stock cube-1,black pepper pd-little,salt[optional]
method
open the can of beans and put them in the colander.rinse the black beans well under running water.now heat a vessel with oil and tip in garlic.when the garlic sweats, tip in the onions and fry until they sweat.tip in cumin pd and mix well.now add the black beans,water, stock cube and cook.lightly mash the beans.add pepper pd and only if necessary add salt.

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CHICKPEA SALAD

required:chickpeas-2 cups,cherry tomatoes-few or large banglore tomato[not the sour variety],english cucumber-or kheera-1 medium size,salt-to taste,black pepper pd-little,olive oil-1 tbsp,lemon juice-from 1 lemon or little more
method
soak the chickpeas overnight and cook for 3 whistles in water with little salt and turmeric pd.for cooking chickpeas just pour enough water to almost cover the chickpeas in the cooker.after the pressure goes down,drain the chickpeas nicely.the drained water can be used for a soup.cut the grape tomatoes in halves and cucumbers in the same size as the chickpeas.mix chickpeas,olive oil,cucumbers,tomatoes and add pepper pd,salt,lemon juice.check the seasonings and adjust if necessary

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BAKED BROCCOLI AND CHEESE BITES

required:mild cheddar cheese-1 cup or  any processed cheese,egg beaten-1,broccoli florets chopped fine-1&1/2 cups,black pepper pd-1/4th tsp,plain bread crumbs-5 tbsp,salt-according to taste
method
preheat the oven to 375 F or 190 C.mix beaten egg,broccoli well.now add cheese and mix well.add breadcrumbs to remove the stickiness of the broccoli mixture.place the broccoli bites on a baking tray and put the tray in the oven for 20 to 25 min.depending on the quantity it will take more or less time.flip once them in between after 7-8 min and continue to cook until brown spots appear

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BLACK EYED PEAS VADA

required:2 cups black eyed peas,salt-according to taste,green chillies-2 finely chopped,cumin seeds-1/2 tsp,coriander-a handful finely chopped with stems,curry leaves-few chopped,ginger-1" piece grated,oil-to deep fry
method
soak the black eyed peas for 2 hours.grind coarsely in a mixie jar.add salt,green chillies,ginger,cumin seeds,coriander,curry leaves and mix well.shape them into vadas and deep fry in oil on a medium flame.

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QUINOA WITH CURD

required:quinoa-1 cup,water-2 cups for cooking,salt-according to taste,homemade curd or yoghurt
for tempering:oil 2 tsp,mustard seeds-1/2 tsp,uraddal-1/2 tsp,curry leaves-few,dry red chillies-1 or majjigamirapakayalu 
method
put the quinoa in a pressure cooker and dry roast them for sometime.now wash the quinoa by filling up the cooker with water and drain the water.use a colander for draining the water.now add water and cook the quinoa for 2 whistles on high flame and turn off.let the quinoa come to room temperature.add enough salt and curd to the cooked quinoa.
prepare the tempering and add to the quinoa.sprinkle some pomegranate on top[optional]

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IVYGOURD FRY

required:3/4 th kg ivygourd or dondakayi,red chilli pd-1/2 tsp,red chilli flakes-1/2 tsp,grated coconut-2 handfuls,white sesame seeds-3 tsp,chanadal-1 tsp,uraddal-1 tsp,cumin seeds-1 tsp,mustard seeds-1/2 tsp,peanuts-1/2 cup,turmeric pd-2 pinches,salt-according to taste,oil-2 tbsp,curry leaves-few
method
wash the ivygourd well.cut them into half and make three slices of each half.pour little oil in a pan and heat it up.tip in chanadal,uraddal,peanuts,cumin seeds and fry until they slightly change colour.now add the sesame and fry for few sec.add the coconut and saute.turn off when the coconut is lightly golden.grind this whole mixture in a mixie jar.
add the remaining oil to the pan and pop the mustards.tip in the ivygourd with some turmeric pd,salt,red chilli pd,curry leaves.saute until it is soft.lastly add the ground mixture and mix well.
this ground mixture can be added to the deep fried ivygourd slices also

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SABUDANA OR TAPIOCA LADDU

required:sabudana-1 cup,dessicated coconut-1/2 cup,3/4th cup fine granulated sugar,ghee-as needed,nutmeg pd-2 pinches,cardamom pd-1/4 th  tsp
method
dry roast the sabudana until lightly golden in a wide pan.constantly move the tapioca around in order to get an even colour.remove to a mixie jar.also dry roast the dessicated coconut until light golden and add to the same jar.now grind the tapioca,coconut along with sugar,nutmeg pd,cardamom pd until almost a fine powder.remove this mixture to a big plate or any other vessel.add melted hot ghee to this mixture. press the mixture nicely and work on it for sometime to shape them like laddu's.add more ghee if required.the mixture should be wet with ghee.
if the mixture is in room temperature and there is difficulty making laddu's then this mixture can be slightly heated.

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BROCCOLI CHEESE SOUP

required:butter-1/2 tbsp,1 small head-broccoli seperated into florets,dried garlic pd-2 pinches,chicken bone broth-3/4 th cup or vegetable stock,cream-1 cup,milk-1 cup,onion-1 small finely chopped,maida-1 heaped tsp,salt-according to taste,black pepper,cheddar cheese-10 tbsp
method
remove all the thicker stems and use the florets.heat a deep bottomed vessel with butter and add onion to it.when the onions sweats, add the flour and fry until the raw taste of the flour disappears.the flour should not change colour.now tip in broccoli,garlic pd and saute for few sec.add the stock and cook until the florets are slightly soft.pour milk,cream and mix well.when this comes to a boil add cheese,black pepper pd.adjust salt.do not cook for long after adding cheese.serve with toasted bread.

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CHANADAL CHUTNEY

required:oil-3 tsp,raw chanadal-1&1/4 th cups,green chillies-4,garlic cloves-3,salt-according to taste,cumin seeds-1/2 tsp,tamarind paste-2 tsp,water-for chutney consistency
for tempering:oil-1 tbsp,mustard seeds-1/2 tsp,uraddal-1/2 tsp,curry leaves-few
method
fry the chanadal in oil until slight golden along with green chillies.now grind the chanadal,green chillies,cumin seeds,garlic cloves,salt together in a mixie jar.add little by little water,tamarind paste and grind again until smooth.this should not be very runny.adjust any salt.
prepare the tempering.pour it into the chutney and mix well.

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