CARROT COCONUT FRY

MY CLICKS

heat oil-1 tbsp in a pan.tip in mustard seeds-1 tsp,uraddal-1 tsp,curry leaves-1 sprig,turmeric-1/4 tsp and fry them until they change colour.now add carrot grated-1/2 kg and saute for 2 min.put coconut grated-2 handfuls,salt-1/2 tsp and saute for sometime.do not let the moisture dry up completely.lastly add garlic chilli powder-1 tsp and mix nicely.

DRY FRUIT LADDU

MY CLICKS

crush kissmiss-100g,dried apricots-5-6,almonds-1 tbsp,cashews-1 tbsp with the help of a mortar and pestle or in a grinder.shape them into laddu's.

WHEAT FLOUR PAKODA

MY CLICKS

onion-1medium which is  sliced lengthwise and halved,green chillies-4 finely chopped,coriander-few leaves,coriander powdered-1 tsp,salt-according to taste,ginger chopped or grated-1 small piece,curry leaves-1 sprig,wheatflour-1 cup.mix all the ingredients with enough water and deepfry.

MY CLICKS

                                       

SWEETCORN VADA

MY CLICKS

take 3/4 th cup sweetcorn and grind coarsely.to the sweetcorn add ajwain or carom-1/4 tsp,salt- according to taste,jeera-1/2 tsp,coriander-few leaves chopped,curry leaves chopped-1 sprig,green chillies-5 chopped,besan or chickpea flour for shaping vadas,ginger chopped-1 small piece.shape into vadas and deep fry.

SESAME AND JAGGERY DRINK

MY CLICKS

required:black sesame seeds-2 tsp,jaggery-according to taste,water-350 ml,cardamom pd-1 pinch
method
take black sesame and grind to a fine powder.add grated jaggery,cardamom powder,sesame powder to the water and mix nicely.strain and refrigerate.serve chilled.

CARROT TOMATO CHUTNEY

take 3 carrots which are small in size.add little water to them and boil until al dente.also take 2 tomatoes and cut them.add turmeric-1 pinch,oil-4 tsp to the tomatoes and cook them covered.when the tomatoes are roasted turn off.let the carrots and tomatoes cool.now add 2 tsp-oil in a pan and fry green chillies-12 while keeping it covered.toss in between.when they turn to a light brown colour in some parts they are done.
now grind green chillies with tamarind-size of 2 marbles,jeera-1 tsp,garlic-3 cloves into a paste.now also add carrot and tomato to this along with the salt and grind.

MY CLICKS

tempering:heat 1 tsp of oil and tip in mustards-1/2 tsp,uraddal-1tsp,chanadal-1/2 tsp and curry leaves-1 sprig.after they are fried add to the chutney.serve with dosa,rice or roti.

BITTERGOURD FRY

MY CLICKS

dry roast jeera-1 tsp,uraddal-1 tsp,chanadal-1/2 tsp,coriander seeds-2 tsp together until they change colour.now dry roast dry red chillies-6,peanuts-2 tbsp seperately.add garlic cloves-3 to the above ingredients and grind them all together.
chop bittergourd-5 big sized, into small pieces and mix with salt and keep aside for 15 min.squeeze out the water and add to the heated oil-2 tbsp in a pan.saute on medium flame until the bittergourd is light brown in colour and soft.tip in the ground powder along with salt.mix nicely and turn off.takes about 20-25 min.

CHICKPEA BROCCOLI FRY

MY CLICKS

soak white chickpeas-1 handful in water for 7-8 hours after washing them.drain and put them in a vegetable chopper to chop them coarsely.also take a small broccoli-1 head and chop it coarsely in a chopper.take dry red chillies-5 and grind coarsely.

take a pan and heat it up with 2 tbsp of oil and tip in mustards-1 tsp,uraddal-1 tsp,chanadal-1/2 tsp,curry leaves-1 sprig and fry.now add  turmeric-1/2 tsp and  tip in both the chickpea mixture and broccoli and keep the pan covered for sometime until the broccoli is soft.keep mixing in between.add salt to taste.serve with rice.

CHOCOLATE PARANTHA

make a dough with wheatflour,salt and water like a chapathi dough.keep it aside for 15 min.now roll the parantha and put some grated dark chocolate on the rolled parantha.close it and again roll.fry on a pan in medium flame with some ghee or butter.
                                         

MY CLICKS

MY CLICKS

                                       
                                     

                                       

CARROT PARANTHA

heat ghee-2 tsp in a pan and add grated carrots-2. saute for a min and add sugar-2 tsp,elaichi pd-a pinch,cashews-10 which are powdered.saute until dry and remove.use this as a filling for parantha.

MY CLICKS

MY CLICKS

MY CLICKS

MY CLICKS

make chapathi dough with wheat flour,salt,water.stuff the parantha with carrot filling.fry on a tawa in ghee.

BRINJAL CHUTNEY

MY CLICKS

MY CLICKS

MY CLICKS

chop brinjal in rounds and put them in salted water.pour 4-5 tsp in a pan and heat it up.now add the brinjal and keep the pan covered.toss in between until the brinjal is soft and turn off.remove in a bowl.now fry the green chillies-15-17 with oil-1 tsp and a pinch of turmeric in the same pan.keep it covered until the green chillies are light brown in colour.let them cool.
in a grinding jar add garlic cloves-3,salt-2 tsp or according to taste,jeera-1/2 tsp,tamarind-size of 2 marbles,fried green chillies and grind until smooth.now add the brinjal and grind again.
add chopped onion-1 small to the chutney.if the onion is not added it stays fresh for 3-4 days in the refrigerator otherwise it should be used on the same day.

APPLE AND ALMOND SMOOTHIE

MY CLICKS

take chopped apple-1,almonds-10,sugar-according to taste and blend.now add some curd and chilled water and blend again to make a smoothie.

POTATO BALLS

MY CLICKS

take 2 boiled potatoes and nicely mash them.add salt-1/2 tsp,red chilli powder-3/4 tsp,maida-1 tbsp,brown bread slices-2 and mix it well.deep fry until golden brown in colour.

BRINJAL BESAN FRY

mix besan-2 handfuls,dhania pd-2 tsp,red chilli pd-1 tsp,salt-3/4 tsp,curry leaves-1 sprig,green brinjal chopped-1/4 kg mix and keep.

MY CLICKS

heat oil-1&1/2 tbsp in a non stick pan.tip in saunf-1/2 tsp,dry red chillies-1 broken,curry leaves-1 sprig,fry and add onion sliced lengthwise-1 medium,green chillies-1 chopped.when the onion turns light brown add brinjal.keep on high flame for a min and reduce the flame and cover and cook.check after 2 min and if the brinjal doesn't become soft sprinkle little water and cover again.

BRINJAL IN MILK GRAVY

take onion-1 big size and chop it lengthwise and then in half.also chop the brinjals-1/4 kg and put them in salted water simultaneously.mix milk which is boiled or fresh-1 cup with chickpea flour-1 tsp and keep it ready.the milk should be cold or at room temperature while mixing the flour.
pour oil-1&1/2 tbsp in a pan and heat it up.tip in the mustard seeds-1/2 tsp,jeera-1 tsp and fry until the mustards crackle.tip in  turmeric powder-1/4 tsp,curry leaves-1 sprig.immediately add the chopped onion.fry until the onion sweats and turns light brown.then add brinjal pieces along with salt-3/4 tsp.cook on high flame covered for 2 min and toss in between.reduce the flame and cover and cook on low flame until the brinjals are soft.add red chilli powder-1 tsp and mix and cover.once the brinjal is soft,open the lid and pour the milk.turn off when the milk is hot and before it curdles.this takes about 1 min.

MY CLICKS

MANGO AND CUCUMBER SALAD

ripe but firm mango-1,kheera or cucumber-1,chaat masala-1/4 tsp,lemon juice-from 1 lemon,salt-1/4 tsp,freshly crushed pepper pd-1/4 tsp.mix everything nicely and serve cold.

MY CLICKS

black seedless grapes,mint leaves,chopped green chillies are optional.

MANGO MINT SMOOTHIE

MY CLICKS

Take mango pulp-1 cup,buttermilk-1 cup,honey-1 tbsp,ginger-1" piece,mint leaves-1/4 cup.blend all together and strain.serve cold or at room temperature.