BRINJAL AND WHITE RADISH PULUSU

required:purple long brinjal cut into 1" pieces,shallots-2 sliced ,white radish-1 thin cut into similar shape and size as vankaya,green chilli slit-1,1 ltr-water,tamarind paste-1 tbsp,jaggery pd-1&1/2 tbsp,red chilli pd-1/4th tsp,salt-according to taste

tempering:oil-1/2 tbsp,mustard seeds-1/4 th tsp,dry red chilli broken-1,cumin seeds-1/2 tsp,curry leaves-few

method

mix vankaya,radish{mooli},green chilli,salt,turmeric pd,water,red chilli pd,tamarind paste and cook until the veggies are soft.now add the jaggery pd and cook for 2 min.prepare the tempering and add to this and cover.serve with plain cooked dal and rice

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ROASTED CHICKPEAS

required:chickpeas-2 cups,water-to soak,salt-acoording to taste,red chilli pd-1 or 2 pinches,chipotle seasoning[or any other seasoning],oil-to spray

method

soak the chickpeas overnight in plenty of water.in the morning boil them in salted hot water for 10 min.drain and spread on an absorbing cloth for an hour.now put them in a preheated airfrier at 400f for 10 min.shake the basket twice in between.then spray oil and fry again for 8-10 min depending on how much they are browned.toss after every 3 min.remove and put them in a bowl.sprinkle chipotle seasoning while still hot,just enough to coat all the chickpeas and check.add some extra salt and chilli pd if required

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VASANTHA NEER

required:coconut water-500ml,mint-10 leaves crushed,ginger-1" piece grind,jaggery-1 tbsp,lime juice-1&1/2 lemon,honey-if required

method

put jaggery into the coconut water,add the mint,ginger paste,squeeze some lemon and let the flavours develop overnight in the friz.strain and serve chilled.

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ELEPHANT YAM WAFFLE

required:kanda pieces-2 cups frozen or fresh,1&1/2 cups-yellow moongdal,dry red chillies-5,ginger-1" piece,cumin seeds-3/4th tsp,salt-according to taste,riceflour-1 tbsp,hing-a pinch,oil-4 tsp

method

soak moongdal for 2 hours.if frozen blanch the yam without thawing.if the yam is fresh directly grind along with dry red chillies,cumin seeds,ginger,salt,riceflour,hing,moongdal,oil.spread this batter on a heated waffle maker and make close the lid.serve with mango pickle

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PAV SLIDERS WITH CHIMICHURRI PANEER

required:paneer-150g,chimichurri-few spoons,onion chopped-2 small 

method

take some paneer and dice it.if store bought paneer put the pieces in warm water for 5 min so that it softens.fry the onion and when slightly brown add the paneer.fry for a minute turn off.mix with chimichurri paste.toast the pav buns and put  this  mixture on the pav and close.this gives the italian flavour for the pav

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GREEN GINGER CHUTNEY

required:raw ginger-2" piece,green chillies-5 or 6,capsicum-1 deseeded,salt-according to taste,cumin seeds-1/2 tsp,coriander-1 bunch roughly chopped,garlic cloves-2,tamarind paste-2 tsp,jaggery-1/2 tsp,oil-1 tbsp

tempering

oil-2 tsp,mustard seeds-1/4th tsp,uraddal-1/4th tsp,chanadal-1/4th tsp,curry leaves-few

method

heat oil in a pan and fry ginger.when the colour changes to light golden; add capsicum,green chillies,coriander one after the other in the same pan and fry.put everything in a mixer jar along with cumin seeds,tamarind paste,garlic,salt,jaggery and grind to a smooth paste.prepare the tempering and add to the chutney.

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CAULIFLOWER CORIANDER FRY

required:coriander-1 bunch,cauliflower-1 medium size,green chillies-4 slit,red onion finely chopped-1 medium,oil-2 tbsp,mustard seeds-1/2 tsp,uraddal-1 tsp,turmeric pd-1/4 th tsp,curry leaves-few,black pepper pd-1/4 th tsp,ginger&garlic paste-1/2 tsp,salt-according to taste

method

heat oil in a non stick pan and tip in mustard seeds,uraddal one after the other.add onion,curry leaves,green chillies and stir fry until the onion slightly changes colour.next add the ginger&garlic paste,turmeric pd.stir fry for a min and put blanched florets.saute on medium until little soft and add the ground coriander leaves,salt.mix well until the raw smell of coriander goes away and tip in black pepper pd.mix well

and serve with rice

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BOTTLEGOURD AND GREEN MANGO DAL

required:toordal-1 cup,bottlegourd pieces-1 cup,raw mango pieces-1 cup,onion diced-1 tbsp,green chilli-1 slit,turmeric pd-1/2 tsp,tamarind paste-1 tsp,salt-according to taste,water-3&1/2 cups,red chilli pd-3/4th tsp,oil-1 tbsp,ghee-2 tsp,mustard seeds-1 tsp,dry red chilli-1 broken,garlic clove crushed lightly-1,cumin seeds-1/2 tsp,curry leaves-few

method

wash the toordal nicely and soak in water for an hour.add onion,green chilli,bottlegourd pieces to the dal and pressure cook for 2 whistles.to this add raw mango pieces which are cooked in water and soft,tamarind paste,red chilli pd,salt and cook for 2 minutes.if required add warm water to make the dal thin

prepare a tempering with oil,ghee,mustard seeds,garlic clove,dry red chilli,cumin seeds,curry leaves in a seperate vessel and add this to the dal and cover for a smoky flavour

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APPLE AND UBE SALAD

required:curry powder-2 pinches,turmeric pd-2 pinches,ambrosia apple-1 diced,baked ube cubes-few,black sesame roasted-a pinch,chocolate granola or any other granola-1/2 tsp,cream cheese or paneer[optional]-small amount,chaat masala-2 pinches.

method

mix curd,turmeric pd,chaat masala,curry pd. grind the curd with paneer or cream cheese for thickening the curd and spices.place the apple,ube on a plate,spread the curd mixture evenly on top.sprinklesesame seeds,crushed granola.to avoid cheese use hung curd.use mixed variety pears instead of ube.

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WATERCRESS WITH DRY PRAWNS

required:garlic-3 cloves finely chopped,dry red chillies-3,handful-dry prawns,water cress-1 bunch,salt-according to taste,oil-1 tbsp,water-1 tbsp

method

wash the watercress nicely for three times and put it on a dish drying mat.leave it for 2 hours to dry and then chop roughly.finely chop the garlic.wash the dry prawns nicely for 3 or 4 times.grind the red chillies and dry prawns with water

heat the oil and tip in garlic and when slightly brown,add the prawn paste.saute until the oil appears on surface.add the watercress and keep stir frying.when the leaves are soft,add salt.

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QUINOA&RAGI SET DOSA

required:uraddal-1&1/4 th cup,quinoa-1&1/2,ragi-1&1/2,methi seeds-1/2 tsp,thick poha or flattened rice-1 cup,water-to make batter,oil-as required

method

wash the uraddal,ragi and quinoa seperately.soak uraddal,ragi,quinoa together with methi or fenugreek seeds in water for 5 hours.now grind the uraddal,ragi,quinoa,fenugreek together until almost smooth by adding water little by little. this should be of thick pouring consistency.wash the poha and grind to a puree.add the poha puree to the already prepared batter.leave it to ferment in a warm place for 7-8 hours.make set dosa by pouring 2 ladles of batter on a heated non stick pan and lightly spreading.after a minute pour oil around it and cook on both sides.same batter can also be used to make idli

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SOYABEAN VADA

required:1 cup raw soyabeans,salt-according to taste,green chillies-5,garlic-3 cloves,coriander finely chopped,cumin seeds-3/4th  tsp,curry leaves finely chopped-few,oil-to deep fry,shallot-1 finely chopped,riceflour-3 tsp[optional]

method

soak the soyabeans for 8-9 hours.drain them completely on a colander for 30 min.grind the beans,garlic coarsely.mix salt,green chillies,coriander,cumin seeds,shallot,curry leaves.deep fry these in oil.after frying one vada add riceflour to the rest of vada mixture if it has absorbed a lot of oil and adjust the seasonings

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BEETROOT,WATERMELON JUICE

required: lemon -1/2 of a small lemon,beetroot-4 small size,watermelon-1 small,mint leaves-few,blacksalt-2 pinches

method

dice the watermelon into big chunks.peel the beetroot and dice it.juice the beetroot and watermelon seperating any pulp.grind the salt,mint leaves in a mortar and pestle.add this to the juice and also mix lemon juice to it.instead of lemon, sumac can be used

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FLAXSEED LADDU

required:flaxseeds-2 cups,grated jaggery 1&1/4th cups,ghee-3 to 4 tbsp for binding

method

dry roast the flaxseeds until they are very crunchy.grind the flaxseeds in a mixie jar.mix the flaxseed powder with jaggery and use warmed up ghee to make round shaped laddu's

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THAI FLAVOURED CORN

required:frozen corn-2 cups, light soya sauce-2&1/2 tsp,coconut sugar or jaggery-1&1/2 tsp,green mango finely chopped peeled or un peeled-1/2,red chillies-2 finely chopped,coriander-finely chopped 

method

instead of soya sauce, brined anchovies can also be mashed and added.thaw and cook the corn for about a minute in the microwave.add mango pieces to the corn.tip in sugar,soyasauce,red chilli,coriander and mix well

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