required:pineapple-1 large,coriander-a handful[try and avoid thick stems],roasted cumin pd-a pinch,black salt-a pinch.
method
grind the soft part of pineapple with coriander,cumin pd,coriander,black salt.dilute with coconut water if required
required:2&1/2 tbsp ghee,ambrosia apples-2,sugar-2 tbsp or 2&1/2 tbsp,almond slices-few,cardamom pd-2 pinches,saffron-a pinch
wash and peel the apples.remove the seeds and grind to a puree.heat a thick bottomed pan.pour the ghee and add the apple puree to it.keep mixing on low heat until the apple changes colour.add the sugar,cardamom pd,saffron. mix well until the sugar is completely absorbed.keep mixing and when the mixture starts to feel light in weight turn off and remove to a bowl.fry the almond slices in ghee and add
required:shallot-1 small finely chopped,green chilli-1 finely chopped,dosa batter-2 ladles,salt-according to taste,cumin seeds-1/4 th tsp,spinach or a combination of different leaves-2 handfuls roughly chopped,oil-2 tsp-to fry
method
make them slightly thinner than pancakes.fry on both the sides with the help of oil
required:basmathi rice-1&1/2 cups,green chillies-5,garam masala powder-3/4th tsp,ghee-1 tsp,mint-few leaves,coriander leaves-1 small bunch,onion-1/2 large,cinnamon-1" piece,green cardamom-2,cloves-2,coconut grated-1/2 cup,salt-according to taste,shitake mushrooms-340g sliced,ginger&garlic paste-3 tsp
method
cook the basmathi rice and keep.cool it in the refrigerator after it comes to room temperature.grind green chillies,mint and coriander.take a thick bottomed pan and heat it up.tip in cloves,cardamom,cinnamon and when they change colour add the onion and stir fry until golden.time to add the ginger garlic paste and the chilli paste.stir fry until the raw smell is gone.add rice and coconut together.mix well and tip in salt,garam masala.turn off after 3-4 min.sprinkle some fried onions on top if available.pour the ghee at last and mix.
required:rasam powder-3 tsp,pineapple--1 heaped cup,turmeric powder-1/4 th tsp,3/4th ,red chilli pd-1/4th tsp,black pepper pd-1/4th tsp,ginger&garlic paste-less than 1/4th tsp,tomato-1 large ground to a puree,coriander-finely chopped,curry leaves-few,ghee-2 tsp,mustard seeds-1/4 th tsp,cumin seeds-1/2 tsp,tamarind paste-2 tsp,salt-according to taste
method
mix pineapple pieces with water,rasam pd,turmeric powder,red chilli pd,black pepper pd,ginger&garlic paste,tomato puree,coriander,curry leaves few,tamarind paste,salt and bring it to a nice boil.reduce the flame and cook for two more minutes.
prepare the tempering in ghee with mustard seeds,cumin seeds and curry leaves and add to the rasam
required:sweetcorn-1 kernels seperated,capsicum small piece-finely chopped,english cucumber-a small piece-chopped in a similar size as pineapple,pineapple-a quarter of small size,lime juice-2 tsp,coriander-finely chopped,salt-according to taste,red chilli powder-a pinch,butter-1 tsp
method
put the sweetcorn with butter and a pinch of salt in the microwave for a minute or until cooked.now mix everything and let it rest for 5 minutes.this can be served with nachos or papad
required:asparagus-1 bunch prepped,chanadal-1/2 cup soaked for 2 hours,warm water-3/4 th cup,red chilli pd,onion-1 medium,ginger&garlic paste-1/2 tsp,garam masala pd-1/4th tsp,oil-1tbsp,mustard seeds-1/4th tsp,cumin seeds-1/4th tsp,turmeric powder-2 pinches,curry leaves-few,salt-according to taste
method
heat a thick bottomed pan.pour oil and when the oil heats up add mustard seeds into it.when they startt to pop tip in cumin seeds,curry leaves,onion,turmeric pd,and saute.next add the ginger&garlic paste when the onion turns translucent.after a minute put chanadal into the pan and mix well.next add asparagus,salt,red chilli pd and cover for minute.add water and cook until the vegetable turns soft.lastly add garam masala and turn off after a minute
required: white chickpeas-1/2 cup,peanuts-1/2 cup,sweetcorn-2 cups[frozen or fresh],butter-a little,salt-according to taste
method
wash and soak the chickpeas and peanuts overnight in water.add salt and and cook for 3 whistles.any little water drain.cook the sweetcorn in microwave with enough butter and salt.mix sweetcorn with boiled chickpeas and peanuts.
required:thick coconut milk-400 ml,grated jaggery 3/4th cup,eggs-3,cardamom pd-2 pinches
method
melt jaggery and make a thin syrup.mix coconut milk,cardamom powder,beaten eggs,jaggery syrup.mix everything well and strain.put this mixture in a lined dish.take a thick bottomed bigger vessel or a pressure pan and pour water into it.when the water starts getting lukewarm put the smaller vessel with lid into it. steam cook for atleast 40 minutes covered.put in the friz for 3 hours after it comes to room temperature and cut to serve
required:potatoes-1/2 kg,oil-2 tbsp,coriander seeds-1 tsp,curry leaves-few,coriander-1 small bunch,mint-10 leaves,green chillies-4,salt-according to taste,ginger&garlic paste-1 tsp,turmeric powder-a pinch,mustard seeds-1/2 tsp,lemon juice-a tsp
method
boil the potatoes and break them down after peeling.grind coriander,green chillies,mint,lemon juice together.take a pan and heat it up with oil.tip in mustards,coriander seeds,curry leaves.when the mustards pop add the potatoes,ginger&garlic paste,turmeric powder and mix well.when the raw smell of potatoes disappear add the ground chutney and mix well
required:guava-1 ripe which is medium to large size ,jaggery -3 tbsp,water-3/4th ltr,lemon juice-1 medium size,salt-a pinch,mint leaves-5-6
method
grind everything together and pour into shot glasses.do not strain
