KHEEMA CURRY

required:mutton kheema-1/2 kg, oil-2 tbsp,cloves-3,green cardamom-2,cinnamon-2" piece,green chillies-3 slit, water-2&1/2 cups, ginger&garlic paste-2 tbsp,onion-1 large finely chopped, red chilli pd-4 tsp, little coriander-chopped,garam masala pd-3 tsp,salt-according to taste
method
heat the oil in a pressure cooker and tip in cloves, cardamom,cinnamon.after few sec tip in onion, green chilli,turmeric pd, little salt and fry thoroughly until the onion is light brown in colour.now add the ginger&garlic paste and fry well until golden.next add the kheema and stir fry for 3 min.add red chilli pd, water and cook for 3 or 4 whistles.open the lid and adjust the salt.tip in coriander, garam masala and cook further until the water reduces little

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MOONGDAL AND QUINOA DOSA

required:yellow moongdal-1 cup, quinoa-1/2 cup, green chillies-5,salt-according to taste, ginger-1" piece, cumin seeds-1 &1/2 tsp, water-as required,oil-a tsp to make each dosa
method
soak the quinoa and moongdal together overnight.grind the dal and quinoa with green chillies,ginger,cumin seeds,salt.add little by little water while grinding until the batter reaches flowing consistency.make dosa's by spreading the batter on the heated and seasoned flat tawa.

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DRY COCONUT AND SESAME LADDU

required:dry coconut pieces-2 cups, jaggery-1 &1/2 cups, roasted chanadal-1/4 th cup, roasted white sesame seeds-1/2 cup[store bought],melted ghee-as required
method
instead of using the store bought roasted sesame fry the sesame seeds in little ghee until they pop and  roasted smell emanates from them.grind the dry coconut coarsely and measure.put it in a vessel.now grind the grated jaggery,chanadal and sesame seeds into an almost smooth mixture and add to the same vessel.make laddu's with melted ghee by pressing the mixture well to bind.

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PRAWN BIRYANI

required:oil-2 tbsp,ghee-2 tbsp,cloves-5,green cardamom-3,black cardamom-1,cinnamon-1" piece,mace-1,bay leaves-2,black cumin or shahjeera-1 tsp, star anise-1,thinly sliced onion-1/2 of a large,cleaned prawns-1 lb or 450 g,green chilies-6 slit,basmathi rice-2 heaped cups,mint leaves-1 bunch leaves seperated,coriander leaves-1 bunch roughly chopped,garam masala pd-1 heaped tsp,salt-according to taste,water-3&3/4 th cups, red chilli pd-3/4 th tsp, tomato-1 small roughly chopped, ginger&garlic paste-2 tbsp, turmeric pd-1/2 tsp
method
clean the mint leaves and coriander leaves and keep them ready.peel the prawns and wash them nicely.soak the basmati rice for 30 min in water.
while the rice is soaking take a pressure cooker and heat up the oil and ghee.tip in cloves,cardamom,black cardamom,cinnamon,mace,bayleaves,black cumin,star anise and sauce for few sec.now tip in onion, green chillies, turmeric pd, little salt and fry until the onion is light golden in colour.now add the ginger&garlic paste and fry for a min on medium flame.tip in prawns, tomato,red chilli pd and fry on high flame for a min.next tip in coriander, mint and saute until almost the water has dried up.add the drained rice and stir fry for a  min.pour water, adjust salt, add garam masala pd and mix well.the water should be little salty.close the lid when the water starts to boil.when the sound of the first whistle starts simmer and turn off after 5 min

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OATS WITH SPINACH GRAVY

required:left over palak gravy-1/2 cup, steel cut oats-1/2 cup,water-1&1/4 th cups,milk-1/2 cup, toasted pine nuts-few.
method
cook the oats in water on medium flame until they become soft.add milk and cook further to enhance the flavour of oats.when the milk comes to a boil, turn off.mix any left over spinach gravy to this and sprinkle some pine nuts on top.the gravy has all the spices so no need to add any seasonings

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TOMATO RASAM

required:small size tomatoes-4 pureed and strained[sour variety],salt-according to taste, coriander-little with stems, ginger&garlic paste-a pinch,mtr rasam pd-1 tbsp or homemade rasam pd,black pepper pd-1/4 th tsp,sugar-a pinch, turmeric pd-2 pinches, shallot-1/2 small thinly sliced, tamarind paste-1/4 th tsp, water-3/4th lt
tempering:oil-1/2 tbsp, mustard seeds-1/2 tsp, cumin seeds-1/2 tsp, curry leaves-few
method
combine the tomato juice, salt,turmeric pd,water,ginger &garlic paste,rasam pd,black pepper pd, sugar,shallot,tamarind paste,coriander in a deep bottomed vessel.cook on high heat until all this comes to a boil and then simmer for 2 or 3 min.if the store bought rasam pd is used there will not be any residue of the powder.turn off and add the tempering and cover for a min with a lid.if homemade rasam pd is used proceed with the tempering and cover.pour this into the serving dish while avoiding the residue as much as possible with the help of ladle.

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SAVOURY COCONUT VERMICELLI

required:oil-3 tbsp, mustard seeds-3/4 th tsp,chanadal-1 tsp,uraddal-1 tsp,curry leaves-few,shallot-1/2 thinly sliced,vermicelli-1 cup, green chillies-6 finely chopped, salt-according to taste,frozen green peas-1/2 cup,grated coconut-1/2 cup, ginger-a small piece finely chopped, water about 1 ltr-to cook vermicelli, cashews roasted-few
method
immerse in water and cook the green peas in a microwave safe vessel for a min.heat the water nicely and tip in vermicelli, little oil.boil until the vermicelli is al dente and immediately drain.run cold water on the vermicelli so that it doesn't stick.fluff up the vermicelli and keep it ready.now take a frying pan and heat the oil.prepare the tempering with mustard seeds,chanadal,uraddal,curry leaves adding one after the other.next add the ginger, green chillies,shallot and fry until the onion sweats.tip in the drained green peas,vermicelli,salt,coconut and mix well.turn off after all this heats up nicely.sprinkle cashews on top.

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CHICKPEAS SALAD

required:chickpeas-1 cup, oil-1 tbsp, mustard seeds-1/2 tsp, uraddal-1 tsp,dry red chilli-1 broken,green chillies-3 finely chopped,carrot-2 tbsp, grated coconut-2 tbsp, curry leaves-few,coriander-few leaves chopped,hing-2 pinches,salt-according to taste, grated ginger-1/2 tsp, turmeric pd-2 pinches
method
soak the chickpeas for 6-7 hours and cook them in a pressure cooker with little salt,turmeric pd for 4 whistles or until soft.drain and keep the water.this water can be used like stock water.heat the oil in a pan and pop the mustard seeds.immediately tip in dry red chilli,uraddal,curry leaves,hing.now add the ginger,green chilli and fry well.tip in chickpeas, carrot,coconut.coriander and mix well.turn off after a min.adjust salt.

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CORIANDER& COCONUT CHUTNEY

required:2 cups-coconut pieces,tamarind paste-3/4 th tsp, green chillies-6,salt-according to taste, cumin seeds-3/4th tsp,coriander-1 small bunch,garlic clove-1,oil-1 tbsp,mustard seeds-1/2 tsp,chanadal-1/2 tsp,uraddal-1/2 tsp,curry leaves-few
method
take a pan and fry the washed coriander until soft along with the green chillies in oil.add this to a mixture jar.also tip in coconut, cumin seeds, tamarind paste,salt.prepare tempering with little oil, mustard seeds,chanadal,uraddal,curry leaves and add to the chutney

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CRANBERRY JUICE

required:cranberries-7,cinnamon pd- pinch, sugar-2 tsp,water-250 ml
method
put the cranberries in a deep bottom vessel and cook until mushy on medium flame.now add the water, cinnamon pd, sugar and cook for a min.turn off strain this by pressing down the cranberries nicely with a spoon.seRve chilled or warm

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CORN AND METHI PULAO

required:bay leaf-1,mace-1,star anise-1,cinnamon-1" piece,green cardamom-3,cloves-6,cumin seeds-3/4 th tsp,methi leaves seperated from stems-1 bunch, green chillies-6 slit,sweetcorn frozen or fresh-1 heaped cup,turmeric pd-a pinch,oil-1 tbsp, ghee-1 tbsp,onion-1 small thinly sliced,ginger &garlic paste-1 tbsp, India gate basmathi rice-2 cups,water-3&1/4 th cups
method
soak the basmati rice in water for 30 min.meanwhile take a pressure cooker and heat the ghee&oil.tip in bayleaf, mace,star anise, cinnamon,cardamom,cloves,cumin seeds and saute for 30 sec.now tip in onion, green chillies, turmeric pd.when the onion is slightly brown add the ginger&garlic paste and fry until the raw smell disappears.tip in corn,methi leaves and stir fry for a min.now add the rice,salt
and fry again for 30 sec.pour water, mix well and check the salt.water should taste slightly salty.when it comes to a boil close the lid of the pressure cooker and put on high flame.when the sound of the first whistle starts, immediately turn the flame to low and turn off after 5 min.

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CARROT SOUP

required:tomato[sour variety]-1 large roughly chopped, carrots medium size-3 peeled and diced,potato-1 peeled and diced, oil-1 tbsp, garlic clove-1,shallot-1 small roughly chopped, salt-according to taste, black pepper pd-1 tsp,water-1 ltr,mint leaves chopped-few
method
when the olive oil is warm add the garlic.after it's slightly brown tip in onion and saute.when the onion sweats tip in potato,carrot and saute until slightly golden.tip in the tomato and saute until mushy.turn off and let this come to room temperature.grind along with water and pour into the vessel again.add salt, pepper pd and some mint leaves and heat up for 5 min.

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CRANBERRY RICE

required:cranberries-8 oz[except for 7 berries],oil-4 tbsp, mustard seeds-1 tbsp,chanadal-1 tbsp,uraddal-1 tbsp,peanuts-3/4 th cup, green chillies-11 slit,hing-2 pinches,rice-1&1/4th cups, salt-according to taste, curry leaves-1 handful, ginger-1&1/2 "piece-chopped,dry red chillies-2,turmeric pd-1/4 th tsp
method
nicely wash the cranberries and drain.put them in a vessel and on a medium flame cook them until they turn mushy.if necessary mash them a little.cook the rice with water.add turmeric pd and salt to the rice.give it a mix and while it comes to room temperature prepare the tempering.
heat a pan and pour oil.when the oil is warm tip in mustards,hing.when they start popping tip in chanadal,uraddal.tip in peanuts when the dal is slightly brown.when the peanuts change colour add green chillies, curry leaves,ginger one after the other and finally the curry leaves.when the chillies change colour add the cranberry paste and mix well.turn off after a min.add this to the rice and mix well.adjust any salt if necessary.

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SCRAMBLED EGGS WITH BEANS

required:250 g of green beans cut diagonally, eggs-6,garlic chilli pd-1 tsp, salt-according to taste, cumin seeds-1/2 tsp, oil-2 tbsp, turmeric pd-2 pinches, curry leaves-few,water-for blanching
method
put the beans in the hot water for one and a half minutes.drain the water.heat a pan with oil and tip in cumin seeds, beans, turmeric pd, curry leaves.saute them for 2 min and add the eggs.when the eggs are set mix well and add salt, chilli pd.mix well and turn off.

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BROWNIE WITH AVACADO

required:avacado-1 seeded and mashed well,baking pd-3/4 th tsp, sugar-1/2 cup,maida or all purpose flour-1/4 th cup,cocoa pd-1/4 th cup,dark chocolate chips-100g,eggs-2,1/2 tsp- vanilla essence
method
beat the eggs,vanilla essence and sugar well with a whisk.sieve the flour and baking pd.put the chocolate  chips in a microwave safe bowl and melt them in the microwave for a min. add the melted chocolate to the egg mixture and mix well.little by little add the flour to the eggs.also add the cocoa pd and mix.now mash the avocado and add to the batter.take a cake tin and line with a parchment paper.pour the batter and bake in a pre heated oven at 350f or 180 c for 28 min.

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COLD COFFEE WITH CHOCOLATE

required:cold unsweetened almond milk-1/2 lt,instant coffee pd-2 tsp,dark chocolate sauce-2 tsp
method
add all the ingredients to the blender and blend.pour into glasses and drizzle some chocolate sauce on top.add ice cubes if required

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CHIA PUDDING IN ALMOND MILK

required:chia seeds-2 tbsp, almond milk-1&1/4th cups,unsweetened coconut flakes-few,1 ripe plum-deseeded and diced
method
soak the chia seeds in almond milk along with coconut for 4-5 hours in the refrigerator or overnight in the refrigerator.later add the plum pieces on top instead of any sweetener.

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UNSWEETENED ALMOND MILK

required:1&1/2 cups raw almonds,water-5 cups,water-for soaking
method
soak the almonds in enough water for 5 hours.wash them nicely and drain the water.repeat and again drain.put them in a mixie jar with water and grind nicely.when tiny bits of almonds start floating on the top and turn off.sieve through a clean muslin cloth which is placed above a vessel and put in the refrigerator.press the muslin cloth nicely to extract more milk.use within 3 days.mix well before every use.

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FRUIT PAYASAM

required:banana-3/4 th large sliced,mejdool dates-3 deseeded and roughly chopped, cardamom pd-1/2 tsp, cashews-few,kissmiss-few,guava-1/2 large[not the variety with many seeds and not ripe],ghee-3 tsp,thin coconut milk-2 cups, thick coconut milk-1 cup, red seedless grapes-1 cup, grated jaggery-4 tsp
method
heat the ghee in deep bottom pan and fry the cashews and kiss miss.now tip in the guava pieces and then grapes, dates.when they soften a little, pour the thin coconut milk and let it come to a boil.lastly add the banana, cardamom pd, jaggery, thick coconut milk and turn off.instead of two types of coconut milk just add the store bought coconut milk at once and cook

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ONION,TOMATO CHUTNEY

required:mustard seeds-1/2 tsp,2 tsp-chanadal,1&1/2 tsp-uraddal,dry red chillies-14,garlic cloves-5,salt-according to taste, red onion-1/2 large roughly chopped,tomatoes-3 large size roughly chopped, tamarind paste-1/2 tsp, turmeric pd-a pinch, cumin seeds-3/4 th tsp, oil-1 tbsp
for tempering:oil-1 tsp, mustard seeds, curry leaves[optional]
method
heat the oil and pop the mustards.immediately add chanadal,uraddal,dry red chillies and wait until they change colour.now tip in the onion,turmeric pd and fry until it sweats. add the tomatoes and fry until the juice reduces a little.let this comes to room temperature.then grind all this with garlic, cumin seeds, tamarind paste.serve with dosa, idli,uthappam

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