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-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

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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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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.

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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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