SWEET AND SAVOURY LASSI

required:toasted saunf-1 tsp,jaggery pd or sugar pd-3 tsp,fresh mint-handful,fresh ginger-1" piece,thick curd-2 cups

method 

grind everything together until smooth and creamy

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CHICKEN KHEEMA WITH EGG

required:chicken kheema-2 lb,red chilli pd-1/2 tsp,garam masala pd-1&1/2 tsp,salt-according to taste,boiled egg whites-2 diced,ripe tomato-1 medium,cinnamon-1" piece,green cardamom-1 slightly opened,cloves-2,green chillies-2,onion-1 large finely chopped,coriander-finely chopped little,warm water-1 cup

method

grind the tomato to a puree.heat a thick bottomed pan and pour oil into it.when the oil heats up, tip in cinnamon,cloves,cardamom.when they change colour slightly, add onion,green chillies and fry nicely until the onions are light golden.now add the ginger&garlic paste,turmeric pd,salt,red chilli pd and fry until the raw smell goes away.put the kheema and fry on high flame until it changes colour.break it down nicely with a masher.when the water comes out add more water,tomato puree and cover it.cover to cook until soft.when the oil appears on the surface tip in garam masala,coriander leaves.also add the egg whites to it and mix delicately.serve with pav buns which have been toasted in butter

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PULAGAM

required:rice-3/4th cup,pottu pesarapappu split[green moongdal with skin]-1/4th cup,salt-according to taste,water-2&1/4 th cups,jaggery pd-2&1/2 tbsp,ghee-1 tbsp

method

toast green gram and rice for a minute on low flame.wash and cook the dal, rice with salt and water.cook for 2 whistles on medium to high flame.when still hot mix ghee and jaggery powder.mix delicately

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BOTTLEGOURD JUICE

required:sorakayi or bottlegourd-1 cup chopped into small pieces,mint leaves-a handful,water-1&1/2 cups,roasted cumin pd-2 pinches,ginger-a small piece,lemon juice-2 tsp,honey-2 tsp

method

if the bottlegourd is very tender wash nicely and grind without peeling.if the bottlegourd is bitter don't juice it.take a small bite to check bitterness.grind everything together and adjust the seasonings.serve chillied

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PINEAPPLE AND CORIANDER JUICE

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

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APPLE HALWA

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

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UTHAPPAM WITH GREEN LEAVES

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

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MUSHROOM&COCONUT PULAO

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.

MY CLICKS

PINEAPPLE AND TOMATO RASAM

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

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CRAB FRY

required:crab meat-450g,red chilli powder-1/2 tsp,green chillies-2,ginger&garlic paste-2 tbsp,onion-1 large,tomato-2 medium-finely chopped,turmeric powder-1/4 th tsp,garam masala-1 heaped tsp,oil-2 tbsp

method

take a non stick pan and heat it up.pour oil into it and when the oil is hot,tip in onions,green chillies,turmeric pd,salt.stir fry until the onions are golden and then add the ginger&garlic paste.fry nicely until the raw smell disappears.now add the tomato and cook covered until the tomato softens.when the oil is seperated then add the crab on a high flame and mix well.tip in red chilli pd and saute until the crab is cooked

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PINEAPPLE SALAD

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

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ASPARAGUS& CHANADAL CURRY

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

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SWEETCORN, CHICKPEA AND PEANUT SALAD

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.

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