PANEER AND JALAPENO PAKODA

required:paneer-100g,salt-according to taste,pickled jalapeno slices-few,chickpea flour-1&1/2 cups,salt-according to taste,soda bicarb-2 pinches,riceflour-1/2 tbsp,red chilli pd-1/2 tsp,water-for batter,oil-to deep fry
method
dice the paneer in such a way as to sandwich the jalepeno slices in between.prepare a thick batter with chickpea flour,riceflour,salt,soda bicarb,red chilli pd and water.prepare the paneer sandwiches and keep them ready.put a tooth pick through them.dip these paneer sandwiches in batter and carefully drop them in oil along with batter.deep fry the pakoda's along with the toothpicks.

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EGG BONDA

required:chickpea flour-2 cups,riceflour-1 tbsp,salt-according to taste,red chilli pd-1/4 th tsp,ginger-a small piece,green chillies-2,soda bicarb-2 pinches,eggs-boiled-4 and halved,water-for batter,oil-to deep fry
method
grind green chillies along with ginger.mix chickpea flour,riceflour,soda,salt,red chilli pd,ginger&chilli paste,water to make a thick batter.dip the eggs in this batter and deep fry in hot oil.

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CASSAVA OR YUCCA ROOT OR KARRA PENDALUM FRIES

required:cassava-1 cut into fries,water-to boil,oil-to deep fry,salt-2 pinches,red chilli pd-3 pinches
method
use a big knife to cut the cassava into fries because the root is little tough.remove  brown colour thread like thing in the middle if any from the center.
when the water comes to rolling boil put the fries and boil for 8 min.drain and wipe them with tissues and heat up the oil.deep fry these fries until golden in colour.toss them with salt and chilli pd.

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CURRIED PANEER PUFF

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required:turmeric pd-1 pinch,salt-according to taste,onion-3 handful finely chopped,green chillies-2 finely chopped,oil-3 tsp,curry leaves-few finely chopped,g&g paste-a pinch,coriander pd-1 tsp,paneer-1 handful

method
thaw the puff pastry sheet to room temperature.cut into squares and roll these squares slightly.if required sprinkle some plain flour for dusting.put the filling in the centre with a spoon and apply little water on the edges.fold them and press the edges nicely so that the filling doesn't come out.if the puff pastry sheets turn very soft during this process put these prepared puffs on a tray and put them in the friz for 10 min.preheat the oven at 400 degrees and later place these trays in the middle rack for 15-20 min
for filling:
if the paneer is store bought and not very soft soak the paneer in hot water for 10 min.heat the oil and fry the onions,green chilli along with turmeric pd,salt,curry leaves.when the onion is soft, tip in the ginger&garlic paste and fry until the raw smell disappears.turn off and add crumbled paneer to this.

SCRAMBLED EGG WITH CARROT

required:oil-1 tbsp,onion-1 medium finely chopped,green chillies-2 slit,cumin seeds-1/2 tsp,ginger&garlic paste-little less than1/4 th tsp,turmeric pd-2 pinches,curry leaves-few,carrot diced-2 handfuls,eggs-4,salt-according to taste,coriander pd-1/2 tsp,garlic chilli pd-1 tsp
method
fry the onions,green chillies,cumin seeds,curry leaves,turmeric pd,salt in heated oil until the onion sweats.tip in the ginger&garlic paste and after a min, tip in the carrot along with coriander pd and fry until the carrot is soft.add the eggs and let them set.mix well.lastly adjust the salt and add the garlic chilli pd.

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AVACADO SMOOTHIE

required:black or green grapes-3 handfuls,ripe pear-1,banana-1,ripe avacado-1,cinnamon pd-a pinch,honey-if required
method
peel the acacado and cut into chunks.put it in a blender along with pear,banana,grapes,cinnamon pd and blend till smooth.add honey if required.

MUSHROOM AND BARLEY SOUP

required:ginger-1small piece finely chopped,onion-finely chopped-1 tbsp,mushrooms-226g cleaned and quartered,barley-1/2 cup,coriander-finely chopped,chicken stock cubes-2,black pepper pd,lemon juice-few drops,water-3 cups,oil-2 tsp,salt-if required,water-3 cups-3&1/2 cups
method
cook the barley and keep.heat a pan and fry the onion and ginger.tip in the mushrooms when the onion sweats.fry the mushroom on high flame and when half done add the water and stock cubes.when the stock cubes dissolve add the barley and mix well.lastly add the lemon juice and coriander

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CHICKEN KHEEMA WITH POTATOES AND PEAS

required:potato-1 diced into medium pieces,cardamom-1,cloves-2,cinnamon-1" piece,onion-3/4 th big finely chopped,red chilli pd-1 heaped tsp,garam masala-1 heaped tsp,frozen green peas-2 handfuls,turmeric pd-1/4 th tsp,chicken kheema-1lb or 453 g,oil-2 tbsp,coriander-little finely chopped,water-1 cup,ginger&garlic paste-1 tbsp,green chillies-3
method
heat the oil in a non stick pan and tip in the cloves,cardamom,cinnamon.tip in the onions,turmeric pd,pinch salt,green chillies as well and fry until the onions are light golden in colour.tip in the ginger&garlic paste.fry for a min continuously then add the kheema.when the kheema turns white in colour,add the red chilli pd,water.after a min break down the lumps and add the potatoes,salt.cover and cook.when the potatoes are half cooked tip in the thawed green peas and cook for more time covered.lastly add the garam masala pd and coriander and mix well.turn off when the oil seperates .this can be done with the mutton kheema also but the meat needs to be cooked for longer time before adding the potatoes.

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BEETROOT RAITHA OR CHUTNEY

required:1 medium size beetroot grated,4 tbsp of greek yoghurt or thick curd,ginger-small piece,salt-according to taste,green chillies-2,grated coconut[optional]
tempering:oil,dry red chilli-1 broken,mustard seeds-1/2 tsp,uraddal-1 tsp,hing or asafoetida-little,curry leaves-little
method
add salt,curd to the beetroot.grind green chillies and ginger in a small mixie jar and also mix with beetroot.grated coconut can be added to the beetroot.prepare the tempering with the above ingredients and add to the chutney

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BARLEY

required:pearl barley-1 cup,water-2 cups.
method
dry roast the barley in a pressure cooker and wash nicely.drain and soak for 2 hours with water.cook for 4 whistles.simmer for sometime if any water is left.this can be used as a substitute for rice.

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MUG CAKE

required:1/4 th cup all purpose flour or maida,2 tbsp unsweetened cocoa pd,1/4 th tsp baking pd,2 tbsp granulated sugar,1/8 th tsp salt,1/4 th cup+1 tbsp milk,1/2 tbsp vegetable oil,1 tbsp nutella
method
mix maida,sugar,salt,cocoa pd,baking pd well.then add the oil and milk to the dry mix and beat well to have a smooth batter.pour this into a coffee mug and drop the nutella in the middle.microwave for 
1min 30 sec.this makes only one mug,so multiply the ingredients to make more mugs.

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SPINACH AND EGG FRY

required:baby spinach leaves-3 handfuls,eggs-5,salt-according to taste,garlic chilli pd-1 tsp,cumin seeds-1/2 tsp,green chillies-2 slit and halved,turmeric pd-2 pinches,ginger&garlic paste-1/4 th tsp,oil-1 tbsp,onion-1/2 big finely chopped
method
heat the oil in a pan and tip in cumin seeds,onion,green chillies,turmeric pd,salt and fry until the onion is slightly brown.add the ginger&garlic paste and saute until the raw smell disappears.tip in the spinach and when it slightly changes colour ,add the eggs.fry until the egg seperates and then tip in the chilli pd at last

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SORAKAYI OR BOTTLEGOURD HALWA

required:bottlegourd peeled and grated-2 cups,sugar-1 tbsp,ghee or clarified butter-1 tbsp,cashews-few,kissmiss-few,milk-1 cup
method
in a non stick pan,fry the cashews and kissmiss in little ghee and remove to a plate.pour the remaining ghee and put the grated bottlegourd immediately into it before the vegetable changes colour.hold the top portion of the bottlegourd to easily grate.fry on medium flame until the water evaporates from the vegetable.next add the milk and mix well.keep stirring so that the milk doesn't burn.when the milk evaporates add the sugar,fried cashews and kissmiss.first the sugar will melt and later the mixture will be slightly firm and also creamy. turn off.

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MINAPA ROTTI OR URADDAL PANCAKE

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required:uraddal-1&1/2 cups,rice rawa-1&1/2 cups(store bought),salt-according to taste,water-for batter,oil-2 tbsp for each rotti

method

soak the uraddal for 5 hours.later grind the dal in a wet grinder with little water.while grinding the uraddal just sprinkle enough water to wet the rawa and keep aside.the batter in the grinder should be smooth and fluffy but not light.it should be of the consistency of vada batter.keep adding little by little water to achieve this consistency.later mix the rawa and uraddal batter and immediately make the rotti.it's best if made in a seasoned iron kadai with a lid.heat the oil and spread the batter to make a thick pancake and cover.lift and check the bottom of the rotti and when golden brown, turn to fry on the other side also while keeping it covered
batter can be stored for a day in the refrigerator and used without being fermented.
the rice rawa can also be made at home.wash the rice and spread on a towel until completely dry.grind this into coarse rawa[should be as coarse as wheat or godhuma rawa].if the rawa is made at home then add 1&1/2 cups of rawa for 1 cup of uraddal.this rawa can be dried in the sun and stored for further use.alternately fry the rawa in a pan until warm and then store after it cools down.

JONNA OR SORGHUM FLOUR DOSA

required:uradal-1 cup,methi or fenugreek seeds-1/2 tsp,sorghum flour-3 cups or 2 cups,salt-according to taste,oil-1 tsp for each dosa,water-to make batter
method
wash and soak the uraddal along with methi seeds for 5-6 hours in water.grind to a smooth paste with enough water and mix with the sorghum flour,salt without any lumps.leave the batter to rest for 7-8 hours or until nicely fermented.make dosas on a non stick pan with oil

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DAHI IDLI

required:turmeric pd-1 pinch,curry leaves-few,oil-2 tsp,mustard seeds-little,cumin seeds-,sev or karappusa or sev-to sprinkle,salt-1 pinch,idl's-3
method
prepare the idli's as usual.arrange them on a plate.beat the curd well and add salt,turmeric pd to it.prepare a tempering with oil,mustard seeds,cumin seeds and curry leaves.add the tempering to the curd after the oil is warm.pour this curd on top of the idli's.sprinkle with sev on top

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PEANUT CURRY

required:peanuts-2 cups,salt-according to taste,tomato-1 pureed,onion-1 /2 big  finely chopped,ginger&garlic paste-less than 1/4 th tsp,oil-1 tbsp,coriander-few leaves chopped,water-for soaking,pavbhaji masala-1 tsp,red chilli pd-1/2 tsp
method
soak the peanuts for about 10-12 hours in water.drain and cook them in a pressure cooker with 1/4 th cup water for 3 whistles.add little less than 1/4 th tsp of salt while boiling the peanuts.take a pan and heat the oil.tip in cumin seeds,onion and fry until the onion is light brown in colour. add the ginger&garlic paste.after a min add the tomato puree and fry until the oil seperates.tip in the pavbhaji masala and also red chilli pd.add 2 cups of water to the pan and also groundnuts.cook until gravy consistency and serve with roti

IDLI UPMA

required:curry leaves-1 sprig,ginger-small piece-finely chopped, oil-1/4 tbsp,mustard seeds-very few,chanadal-little,uraddal-little,onion-small size and finely sliced,salt-according to taste,homemade curry leaf pd-1/2 tsp,idli's-5 medium sized,green chilli-1 small finely chopped,turmeric pd-1 pinch
method
mash the idli's.prepare a tempering with oil,mustard seeds,uraddal,chanadal and curry leaves.now tip in the onion,ginger,green chilli,turmeric pd and fry until until the onion is light brown.add the idli's to the pan and mix well.add salt,curry leaf pd and mix well again.turn off.

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