STIR FRIED CHICKEN WITH BASIL LEAVES

required:oil-6 tsp,red chilli flakes-1&1/4 th tsp,white pepper pd-1 tsp,garlic cloves-9 finely chopped,ground chicken-32 oz or 900g,light soya sauce-2 tbsp,cane sugar-2 pinches,shallots-3 or 4 finely chopped,basil leaves-few,salt-according to taste
method
heat a pan with oil and tip in the garlic,shallots and fry until they sweat.add the chicken and red chilli flakes and stir fry.add white pepper pd,soya sauce just when chicken changes to light brown.lastly add cane sugar and basil leaves and mix.adjust the salt

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COUSCOUS WITH BASIL

required:4 cups whole wheat moroccon couscous,water-4 cups,basil leaves-2,grated parmesan cheese-3 tsp,butter-1/2 tbsp,salt-according to taste or 1/ 4 tsp for each cup of couscous
method
take a pan and melt the butter.boil the water with salt and turn off.add the couscous while stirring and cover.after 3 min open the lid.add the finely chopped basil leaves,parmesan cheese and mix well.
serve with roasted chicken

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CUCUMBER WITH CHEESE

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required:cucumber-few slices,cheese slice-1 cut into square pieces,almond slivers-few,chaat masala-to sprinkle

method

arrange them as shown in the picture.

CHICKEN FRY

required:chicken-1/2 kg boneless thigh pieces,salt-according to taste,red chilli pd-2 tsp,ginger&garlic paste-2 tsp,coriander pd-2 tsp,oil-to deep fry,onion-1 medium size chopped,green chillies-6 or 7 slit,lime juice-2 tsp,curry leaves-3 sprigs
method
mix chicken with half the red chilli pd,salt,half the ginger&garlic paste,lime juice.marinate for atleast 30 min.deepfry on medium flame.pour three tsp of the same oil in another pan and tip in curry leaves,green chillies,onion,red chilli pd.when the onions are translucent add the ginger&garlic paste,coriander pd.after 2 min add fried chicken to this and mix well.adjust the salt.turn off.

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BROCCOLI AND CHANADAL FRY

required:oil-1&1/2 tbsp,broccoli-1 head medium,chanadal-3/4 th cup,cumin seeds-1 tsp,garlic cloves-3 finely chopped,onion-1 medium finely chopped,green chillies-2,mustard seeds-1 tsp,uraddal-1 tsp,curry leaves-1 sprig,garlic chilli pd-1 tsp,coriander pd-1 tsp,turmeric pd-1/4 th tsp

method
cook the dal in water until soft on medium flame.drain and grind the dal with green chillies ,cumin seeds coarsely.wash the broccoli after seperating the flowerettes.put them in a food processor to chop them coarsely.
heat a pan with oil and prepare a tempering with mustard seeds,uraddal,garlic,curry leaves.add the onion and stir fry until light golden.now put the ground dal,broccoli,turmeric pd,coriander pd and fry together.add salt,garlic chilli pd at last and mix well

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CARROT AND TOMATO RASAM

required:carrots-3,tomatoes[sour variety]-2 medium,rasam pd-4 to 5 tsp,red chilli pd-3/4 th tsp,salt-according to taste,coriander-1 small bunch,ginger&garlic paste-a pinch,water-1&3/4 th lt,tamarind paste-1 tsp,onion-1 small thinly sliced
for tempering:oil-2 tsp,mustard seeds-1 tsp,cumin seeds-1 tsp,curry leaves-1 sprig
method
peel and boil the carrots in very little water and puree them.blanch the tomatoes in hot boiling water and peel them.also puree them.now mix the tomato and carrot puree.add water,red chilli pd,turmeric pd,ginger&garlic paste,tamarind paste,onion,rasam pd to this puree.add coriander which is chopped along with stems.now heat up this mixture until it reaches a boiling point and reduce the flame. adjust the seasonings.when the water reduces a little,turn off.prepare the tempering and add to the rasam.

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BIITTERGOURD FRY WITH JAGGERY

required:bittergourd-1/2 kg,oil-2 tbsp,mustard seeds-1 tsp,uraddal-1 tsp,curd-2 tbsp,turmeric pd-1/4th tsp,red chilli pd-1&1/4 th tsp,onion-1 large sliced thin and cut in the middle,curry leaves-1 sprig,salt-to taste,grated jaggery-1 heaped tbsp,water-2 cups
method
dice the bittergourd and put them in a vessel.add curd,water,turmeric pd,salt into the vessel.cover and cook until the bittergourd is soft on medium flame.add more water if required
heat up a non stick pan and pour oil.now add the cooked bittergourd into the pan and fry until they turn light brown and dry.push the bittergourd to the edge of the pan and in the middle pour a tsp of oil and temper with mustard seeds,curry leaves and finally uraddal.after the dal is golden, mix everything well and tip in the onions,red chilli pd.now fry again until the onions are well cooked and the bittergourd is golden brown.lastly add jaggery and wait until it melts and caramalizes a little

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CHILLI CHEESE DOSA

required:dosa batter-1 ladle,grated cheese-2 or 3 tsp,oil-1 tsp,red chilli flakes-2 pinches
method
spread the dosa batter after the non stick seasoned dosa pan is hot.sprinkle cheese on the dosa.then sprinkle chilli flakes on it.pour the oil around and inside of the dosa.serve when the dosa is golden

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BRINJAL AND TOMATO CURRY

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required:purple brinjal-1/2 kg,oil-1&1/2 tbsp,mustard seeds-1/2 tsp,cumin seeds-1/2 tsp,turmeric pd-1/4 th tsp,onion-1 medium finely chopped,ginger&garlic paste-1 tsp,curry leaves-1 sprig,salt-according to taste,red chilli pd-1 tsp,tomatoes-2 medium chopped
method
dice the brinjal and put them simultaneously in salted water.

take a pan and heat it up with oil.tip in mustard seeds.when they pop; tip in cumin seeds,turmeric pd,onions.when the onions sweat add ginger and garlic paste,curry leaves.after a min squeeze out the water from the brinjal and add brinjal to the pan.cook on high flame for a minute and reduce the flame.now add the tomatoes,red chilli pd,salt.mix well and cover to cook.

PUFFED RICE UPMA

required:oil-1&1/2 tbsp,mustard seeds-1 tsp,uraddal-1 tsp,cumin seeds-1/2 tsp,curry leaves-2 sprigs,turmeric pd-1/4 tsp,salt-1/4 th tsp,puffed rice-10 cups,green chillies-5 finely chopped,roasted chanadal pd-2 tsp,coriander-finely chopped,onion-1 small finely chopped,potato-1 small diced,roasted peanuts-2 tsp,lime juice-to taste

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method:dip the puffed rice in water and remove them.squeeze out the water and put them in a plate.dry roast the peanuts and keep them aside.heat the oil and tip in mustard seeds.when they pop;tip in cumin seeds,uraddal.when the dal changes colour add the curry leaves,onion,green chillies,potatoes,turmeric pd and fry on low flame until the potatoes are golden.add the roasted chanadal pd.after few seconds add the puffed rice and mix well.add salt and also add the peanuts.lastly add lime juice,coriander.mix well and turn off.