SQUASH SOUP

required:butter nut squash-1 lb,black pepper pd-1/4 th tsp,salt-according to taste,chicken stock cube-1,water-6 to 7 cup,cumin seeds-1 tsp,onion-1 small diced,carrots-1 diced,dried thyme-2 pinches,olive oil-4 tsp
method
warm the olive oil and tip in cumin seeds,onions.when the onion slightly changes colour add carrot,squash,chicken stock cube,little salt and cover until the squash is soft and cooked.grind this in a mixer jar with water and pass it through a sieve.heat it up again in the same pan and tip in thyme,black pepper pd.adjust the salt.when it's thick enough turn off.

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DILL CHAPATHI

required:wheatflour-2&1/2 cups,salt-according to taste,melted ghee-1 tsp,oil-to fry,dill leaves-1 bunch,water-to knead dough,dill leaves-1 small bunch
method
seperate the thick stems from the dill leaves.roughly chop the remaining leaves after washing them.put the wheatflour,salt in a mixing bowl.add the washed leaves,ghee into the bowl.now add water little by little and knead the dough.the dough should not be sticky and not very firm.rest the dough for 20 min.with the help of rolling pin and some dry flour roll the dough into chapathi's.heat a pan and place a chapathi on it.flip it when it slightly changes colour on the bottom.pour few drops of oil around it and flip it after the bottom changes color.fry on both sides until brown spots appear

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DILL RICE

required:basmati rice-1 cup,low sodium chicken stock-1&3/4 th cup,cardamom-2,cinnamon-1"piece,bay leaves-2,salt-according to taste,dill-1 big bunch,salt-according to taste
method
soak the basmati rice for 30 min.cook the basmati rice with the chicken stock in a rice cooker.remove the thick stems from the dill bunch.put the leaves in a colander and wash. roughly chop the dill.in a heated pan; tip in cardamom,cinnamon,bayleaf.when they slightly change colour add the dill leaves.after a few seconds add the rice and mix lightly.adjust salt if necessary.

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BEETROOT AND COCONUT FRY

required:beetroot-2 medium size grated,coconut grated-1 tbsp,garlic chilli pd-salt-according to taste,
oil-1 tbsp,mustard seeds-1/2 tsp,curry leaves-1 sprig,turmeric pd-2 pinches,uraddal-1/2 tsp,chanadal-1/2 tsp
method
heat a pan and add oil.tip in mustard seeds and when they pop; tip in uraddal,chanadal,curry leaves.when the dal changes colour slightly add the beetroot,turmeric pd.after a min add the coconut,salt.saute on medium flame.add the garlic chilli pd when the beetroot is soft and mix well.turn off

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BELL PEPPER SANDWICH

required:capsicum or bell pepper-1 green finely chopped,cheese grated-3 tbsp,black pepper pd-1/4 th tsp,salt-2 pinches or according to taste,tomato finely chopped-1 tbsp,bread slices-10,melted butter -few tsp
method
prepare the filling by mixing cheese,black pepper pd,salt,tomato,bell pepper pieces.place the bread slices on a heated tawa and lightly toast all the bread slices on one side.remove them to a plate.put the filling on the toasted side of one slice and close with the toasted side of another bread slice.put this carefully on the tawa and add some butter.press the sandwiches and flip.wait until brown on both sides.

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SWEET BASIL SEEDS IN LEMONADE

required:lemon-1,water-1 glass,basil seeds-2 tsp,water-1 cup to soak the seeds,salt-a pinch,sugar-2 tsp
method
soak the basil seeds in water for an hour.mix 2 to 3 times while they are soaking.they will turn to  a soft 
gooey mixture.prepare lemonade by mixing water,lemon juice,sugar,salt.now add the soaked seeds into this lemonade.serve chilled

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SWEET BASIL OR SUBZA SEEDS IN LASSI

required:honey-1/2 tbsp,plain curd-1/2 th cup,basil seeds-1 tsp,water-1/2 cup,water-1 cup to soak basil seeds
soak the sweet basil seeds in water for one hour,until they turn soft and gooey.prepare the lassi by combining curd,water,honey in a mixer jar using the whipper blade.pour the lassi in a glass and add few spoons of soaked basil mixture. serve chilled

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RAJMA SUNDAL

required:rajma-1 cup,water-3/4 th cup for boiling,oil-2 tsp,red chilli pd-1/2 tsp,coconut grated-1 tbsp,salt-according to taste,curry leaves-few,mustard seeds-1/4 th tsp,uraddal-1/2 tsp,green chillies-2 slit,tamarind paste-1/4 th tsp[optional]

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method
soak the rajma for 8-9 hours in water.drain and pressure cook the rajma along with water,little salt for 3 whistles.take a pan and prepare a tempering with mustard seeds,uraddal,curry leaves,red chilli pd.tip in the green chillies and fry nicely.add cooked rajma,coconut,tamarind paste and stir fry. for a min

CLEAR VEGETABLE SOUP

required:carrot-2 no peeled and diced,cabbage-small portion chopped,curry leaves-few,salt-according to taste,black pepper pd-less than 1/2 tsp,maggi stock cubes-3,water-1&1/4 th ltr,pinch-ajinamoto[optional],ginger-small pieces julienned,green beans-chopped in small pieces
method
taka a deep bottomed pan and pour the water in.add the stock cubes and mix well.when water comes to a rolling boil;add salt,vegetables,curry leaves,ajinamoto.lastly add black pepper pd.turn off immediately otherwise the vegetables will become soft

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TAWA IDLI

required:3 heaped tsp-gun pd or curry pd,butter -2 tbsp,coriander leaves-few chopped,onions-3-4 tsp finely chopped,idli's-3,roasted cashews-few
method
heat the butter on a tawa or griddle.when the butter melts tip in onion.when the onion becomes light brown add the gun pd and place the idli's on top.move the idli's around and flip them to coat the powder well.sprinkle some cashews and coriander.

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