BHENDI BHURJI

method:oil-1&1/2 tbsp,garlic cloves-2 roughly chopped,cumin seeds-1/4 th tsp,onion--1/2 big finely chopped,turmeric pd-1/4 th tsp,red chilli pd-1/2 tsp,ginger julienned-small piece,green chilli-1 slit,tomato-1 small,salt-according to taste,chat masala-1/2 tsp,cumin pd-1/4th tsp,ladies finger or bhendi-1/2 kg diced
method
take the tomato and seperate the firm part from the inside part and use the firm part after finely chopping.heat the oil in a nonstick pan.tip in cumin seeds and garlic.after the garlic changes colour;tip in salt,onions,green chilli,ginger,turmeric pd and saute until the onion turns light golden.add the tomato pieces,red chilli pd,cumin pd.put in bhendi after a min.toss for a min and then cover until the bhendi is lightly brown on the edges.lastly add chaat masala and toss.serve with roti.

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KAKARAKAYI PULUSU

required:bitter gourd or kakarakayi-medium size 3nos sliced into thin roundels,onion-1 /2 big thinly sliced and halved,red chilli pd-1/4 th tsp,salt-according to taste,oil-4 tsp,mustard seeds-1/4 th tsp,cumin seeds-1/4 th tsp,grated jaggery-3 tsp,turmeric pd-less than 1/4 th tsp,tamarind paste-2 tsp,water-2&1/2 cups,curry leaves-few
method
heat a vessel with oil and tip in mustard seeds into the hot oil.when they pop, tip in cumin seeds,onions,salt,curry leaves and fry for half min.now tip in turmeric pd,kakarakayi and saute for 2 min.pour water along with tamarind paste.tip in red chilli pd and cook for sometime on high flame until the vegetables are almost cooked.lastly add jaggery and mix well.turn off after a min.serve with plain yellow dal and rice.

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LOW FAT MATAR MUSHROOM

required:button mushrooms-500g cleaned and quartered,red chilli pd-3/4 th tsp,salt-according to taste,ginger&garlic paste-1 tsp,tomatoes pureed-2 medium,onion-1 big pureed,cumin seeds pd-1 tsp,coriander-finely chopped,garam masala pd-3/4 th tsp,1 cup-green peas frozen,milk-2 cups,water-1 glass,turmeric pd-1/4 th tsp,oil-1&1/2 tbsp
method
thaw the green peas.heat the oil and pour the onion puree into it.add salt and fry until the onions turn light brown in colour.tip in the ginger&garlic paste and fry until the raw smell disappears. add turmeric pd,cumin pd,tomato puree,red chilli pd and cook nicely until the oil comes out.tip in the mushrooms,peas and fry on high flame for a min.pour the water and cook on high flame until the water reduces.lastly pour milk and tip in garam masala pd.mix well and turn off after a min.sprinkle coriander on top.

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SUNNY SIDE UP

required:2 eggs,salt-a pinch,black pepper pd-2 pinches,oil-3 tsp
method
heat a non stick pan and heat it up nicely with oil.if the oil is very hot then the edges become crisp.break the eggs and gently drop them into the pan next to one another.without disturbing the eggs, lower the flame. sprinkle salt,pepper on top.wait for the eggs to firm up. tilt the pan to remove the eggs onto a plate with the help of a spatula

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GOBI PARANTHA

required:florets-1 small cauliflower[stems removed],turmeric pd-2 pinches,cumin pd-1/2 tsp,amchoor or dry mango pd-1/2 tsp,red chilli pd-1/2 tsp,salt-according to taste,black pepper pd-1/4 tsp,coriander pd-1 tsp,wheat flour-3 heaped cups,water-to knead,ghee or oil-to fry

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method
wash the florets and drain.put them in a food processor and roughly chop them.take wheat flour in a vessel and tip in turmeric pd,cumin pd,amchoor pd,red chilli pd,black pepper pd,coriander pd,salt.mix well.add the chopped florets into the vessel.pour little by little water to knead the dough.the dough should not be sticky.apply little oil and keep it covered.after resting for 10 min,knead again.take a handful of the dough and seperate it into even sized 3 or 4 round balls.roll the dough with a rolling pin and make a thick circle.apply ghee on the parantha and  pull all the edges to the centre. make a round ball again and pat it down.roll into a circle which is not too thick nor too thin by dusting with wheat flour.put this on a heated pan and wait until the colour changes on the bottom.flip and apply some ghee or oil to fry the parantha on both sides.

GARLICKY MINT PARANTHA

required:wheat flour-2 heaped cups,mint leaves-1 bunch,green chillies-2,garlic cloves-2,salt-according to taste,water-to knead the dough,oil or ghee-to apply
method
grind the mint leaves with green chillies,garlic cloves into a smooth paste.add this to the flour.also add salt, enough water,little oil to knead the dough.the dough should not be sticky.knead it well and rest for 10 min to half an hour.keep it covered.take a handful of the dough and seperate it into even sized 3 or 4 round balls.roll the dough with a rolling pin and make a small thick circle.apply ghee on the parantha and  pull all the edges to the centre. make a round ball again and pat it down.roll into a circle by dusting with wheat flour.the parantha should not be too thick or too thin.put this on a heated pan and wait until the colour changes on the bottom.flip and apply some ghee or oil  and fry the parantha on both sides.

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CORN BIRYANI

required:corn rawa-2 cups,green chillies-4,cloves-5,green cardamom-2,cinnamon-2" piece,mint leaves-few,water-3 &1/2 cups,salt-according to taste,onion-1 small finely sliced,frozen green peas-1 cup,carrots-a handful diced,oil-1 tbsp,ginger&garlic paste-1/2 tsp,coriander-a small bunch chopped
method
thaw the green peas.dry roast the corn rawa until the aroma comes.heat the oil in a pressure cooker and tip in cloves,cardamom,cinnamon,onion,green chillies.after the onion changes colour,tip in ginger&garlic paste.fry well until the raw smell disappears.now add the carrots,green peas,mint leaves,coriander leaves.after a min of stirring add the water,salt.the water should be salty.after the water boils, pour the rawa and close the lid.cook for 2 whistles.open and serve hot

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CHOCOLATE DOSA 1

required: salted dosa batter-1 ladle,nutella-2 tsp,almond flakes-few,melted butter-1/2 tsp
method
prepare the dosa as usual with butter on a pan.fold and remove to a plate.spread the nutella on one half of the dosa and sprinkle some almond flakes on top.

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BREAD AND PEANUT CHAAT

required:croutons-few,peanuts a handful, curd-3 tbsp,sweet chutney-to drizzle[mother's recipe bottle],green chutney[mother's recipe bottle or swad green chutney],saunf-a pinch,coriander-few leaves chopped,onion-2 tsp finely chopped,honey-1/2 tsp
method
soak the peanuts for 3-4 hours in salted water and drain.arrange the croutons on a plate.dilute the store bought green chutney with water.beat the curd with honey.sprinkle the peanuts,onions on croutons.pour the curd on the croutons.drizzle sweet chutney,green chutney,saunf,coriander leaves on top and immediately serve.

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SWEETPOTATO AND BLACK BEAN QUESADILLAS

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required:1 tin black beans,sweet potato-roasted and mashed-3,three cheese blend-few handfuls,tortillas-wheat or multi grain,melted butter-few spoons

method

dice the sweetpotato and put them covered in a pan with some butter. cook them in a low flame until soft and mash them while still warm.drain the black beans and wash them nicely.mix the cheese,black beans and sweet potato together.heat a pan and put the quesadilla on it.pour little butter along the edges.when the bottom slightly changes colour,flip it and put the prepared mixture on one half. fold it from the other side to close it.press this down with a spatula and fry on both sides.

GREEN CHICKEN

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required:chicken with bones-1/2 kg,oil-1/2 tbsp,coriander-1 big bunch,green chillies-5,salt-according to taste,turmeric pd-2 pinches,cloves-2,green cardamom-1,cinnamon-1" piece,garam masala pd-1 tsp,ginger&garlic paste-2 tsp,curry leaves-1 sprig
method
put the chicken,ginger&garlic paste,salt,turmeric pd in a vessel and cook covered until soft.the water from the chicken should also dry up.meanwhile grind the green chillies along with washed coriander[stems also] to a smooth paste.take another pan and tip in cloves,cardamom,cinnamon into the heated oil.also add curry leaves along with the chicken and stir fry for 3 min.now add the prepared paste and mix well.tip in garam masala after the green paste nicely coats the chicken.turn off after 2 min.serve with rice.

SWEETCORN WITH BASIL

required:butter-1 tsp or olive oil,sweetcorn-16 oz frozen,basil leaves-6,oregano or dried mixed herbs-2 pinches,salt-to taste,red chilli flakes-2 pinches,parmesan cheese-1/2 tbsp
method
heat the corn in the microwave according to instructions on the pack.heat a pan with butter and tip in the corn.add salt,chilli flakes,cheese,mixed herbs,cheese and mix well.stir fry for 2 min and lastly add basil leaves and serve hot

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