ASPARAGUS FRY

required:asparagus-1 bunch thin type,oil-1 tbsp,mustard seeds-1/2 tsp,uraddal-1/2 tsp,onion-1 small finely chopped,curry leaves-few,salt-according to taste,turmeric pd-1 pinch,senagapodi karam or any other karappodi 2 to 3 tsp,chilli pd[optional]-1/2 tsp
method
wash and prepare the asparagus.heat a pan and pour oil into it.when the oil is hot, pop the mustards.add the uraddal,curry leaves.tip in onion,turmeric pd,salt when the dal changes colour.after the onion is light brown add the asparagus.cover for 3 min and cook.remove the lid and saute until slightly soft.in between tip in senagapodi karam,chilli pd and mix well.

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GINGER AND GARLIC PASTE

required:ginger peeled and chopped-370 g,garlic peeled-250 g,cumin seeds-1 heaped tsp,salt-1/4 th tsp,turmeric pd-2 pinches
method
wash and drain both ginger and garlic.grind all the above ingredients to a smooth paste without adding any water and put this in an air tight container.this can be stored in the refrigerator for upto 2 months.

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UTTAPPAM WITH PEPPERS

required:slightly thick dosa batter-2 ladles,salt-according to taste,red pepper-diced into small cubes[combination of peppers can also be uased],processed cheese-a handful[optional],black pepper pd-little,oil-few drops
method
mix cheese,red pepper cubes with black pepper pd and a pinch of salt.pour the batter onto the pan.now sprinkle pepper cubes and cheese on top.pour little oil around the uttappam and cover the pan.when the uttappam becomes golden on the bottom flip and cover again until cooked

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RAGI PANIYARAM

required:thick fermented dosa batter-2 ladles,ragi powder-1&1/2 ladles,onion finely chopped-2 handfuls,green chillies-2 finely chopped,coriander-finely chopped,cumin seeds-1/2 tsp,salt-according to taste,water-just enough,oil-few spoons for frying
method
mix dosa batter,ragi powder and keep aside for 15 min.add onion,green chillies,cumin seeds,salt,coriander to the batter.mix enough water to the thick batter to make a slightly thinner pancake batter.adjust salt if necessary.pour oil in each mold of the paniyaram pan or ebleskiver pan upto half the height of the mold.when the oil heats up, pour the batter into individual molds and fry on both the sides

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PANIYARAM WITH CORN AND CARROT

required:frozen sweetcorn-1 handful,green chillies-3 finely chopped,grated ginger-a small piece,grated carrot-1 small size,dosa batter-3 ladles,onion finely chopped- 2 handfuls,cumin seeds-1/2 tsp,salt-according to taste,curry leaves chopped-few,oil-for frying
method
mix sweetcorn,green chillies,ginger,carrot,onion,cumin seeds,curry leaves to the normal dosa batter.add salt.this should not be very thin or thick.pour this batter into the paniyaram pan which has been already heated with oil.pour the batter upto the rim of the molds and when the paniyaram is light golden in the bottom turn to the other side slowly and fry further.

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BAGARA BAINGAN

required:oil-4 tbsp,onion-1 large peeled and ground,cumin pd-1/2 th tsp,coriander pd-1 tsp,6-small size purple brinjal,g&g paste-1 tsp,salt-according to taste,red chilli pd-1 tsp,turmeric-1/4 th tsp,water-1 cup,tamarind paste-1 tsp,coriander-little
masala pd:dessicated coconut-2 tbsp,white sesame seeds-2 tbsp,dry red chillies-6,roasted peanuts with skin-3/4 th cup
method
in a sauce pan dry roast the red chillies for few sec until they are hot.before they change colour tip in the sesame and roast until they pop and nice smell emanates from them.by now the red chillies and sesame are fried.now add the dessicated coconut and fry until there is an even light golden colour.turn off and add the contents of the pan and also the roasted peanuts to a mixie jar and grind to a smooth powder.
prepare the brinjal or eggplant or baingan by making a slit from underneath the stem to the other side of the stem.make 2 or 3 cuts depending on the size of the brinjal.also slightly chop off the stem part and discard.put them in salted water until further use.
 take a non stick sauce pan and heat the oil.add the onion paste,ginger&garlic paste and fry until almost the raw smell disappears.tip in cumin pd,coriander pd,salt,turmeric pd.squeeze out any water from the brinjal and put the brinjal into the pan and cover on medium heat.in between slowly move them around until the skin changes colour on all sides.take out one brinjal carefully and press slightly under the stem to check if it's soft or 70% cooked.now add the tamarind paste,water,ground masala pd,red chilli pd and cover to cook further.wait until the oil appears on the surface and turn off.

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OVERNIGHT MANGO AND SESAME OATS

required:1 tbsp-black sesame pd[alternatively dry roast the sesame and powder them in a mixie jar],mango pulp-3 tbsp,almond flakes--3 tbsp,old fashioned oats-1 cup,pistachios-few,milk-1 cup
method
mix everything well and put this in an airtight container.leave this overnight in the refrigerator and use it the next day.if necessary add more milk next day.

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POTATO AND TOFU CUTLET OR CROQUETTES

required:tofu-8 oz,potatoes-2 boiled and mashed fine,onion-1 medium sized,green chilles-5,salt-according to taste,coriander leaves- a small bunch,breadcrumbs-1 heaped cup,oil-few tsp
method
drain the tofu by pressing slightly.mix well with the mashed potatoes,chopped onion,finely chopped green chillies,chopped coriander,bread crumbs.take palm size mixture of this dough and roll into a ball.flatten these balls and fry them on flat non stick pan with oil.flip and fry both sides.

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OVERNIGHT OATS WITH APPLE AND FIGS

required:1 cup-old fashioned oats,2 tsp-chia seeds,dried figs-3 chopped,unsweetened apple sauce-4 oz or 1/2 cup,milk-1&1/2 cups,almond flakes-2 tbsp
method
to prepare the apple sauce cook the apple with little water and lemon juice until soft and pass through a sieve or use the store bought sauce.mix all the above ingredients well and put in the refrigerator overnight.

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CHICKPEA AND FETA SALAD

required:olive oil-1/2 tbsp,shallot-1/2 or 1 small red onion,garlic clove-1 crushed,chickpeas-1 can or boiled chickpeas-2 cups,salt-according to taste,feta cheese-2 handfuls or substitute with paneer,
red chilli flakes-a pinch,black pepper pd-1/4 th tsp,parsley leaves -1 cup,lemon juice-1&1/2 tsp
method
heat the olive oil in a pan and fry the onion for half a min.add the garlic,chickpeas,salt,red chilli flakes,black pepper pd and saute for 2 min.lastly add the feta and parsley and mix well.turn off and add the lemon juice

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PARSLEY CHUTNEY

required:1 bunch parsley,garlic cloves-2,cumin seeds-1/2 tsp,salt-according to taste,green chillies-3,tamarind paste-1 tsp,turmeric pd-a pinch,oil-1 tbsp,mustard seeds-1/4 th tsp,uraddal-1/4 th tsp
method
wash and chop parsley along with stems.put in a colander for sometime to drain any water.grind parsley along with green chillies,garlic,salt,tamarind paste,turmeric pd,cumin seeds.
now prepare tempering with oil,mustard seeds,uraddal and add to the chutney

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SWEET POTATO CHIPS

required:sweetpotato-1 small or 150 g,salt-2 pinches,red chilli pd-2 pinches,oil-1/2 tsp
method
wash and peel the potato and chop off both the ends.with the help of a peeler, peel it widthwise by holding the potato vertically.now put the slices onto a plate and add oil,salt,chilli pd.mix well and spread the slices seperately on a microwavable plate.turn on the microwave for a min.remove and flip all of them and microwave again for 3 min.this takes about 4 min.at the end of 4 min they will be soft but thin.leave them out for few min and they will crisp up.if they aren't put them back in the microwave for 5 sec intervals and watch closely.

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MANGO LASSI

required:kesar mango pulp-1 cup,thick buttermilk-1 cup[should not be sour],cardamom pd-2 pinches[optional],plain pistachios finely sliced-to top
method
blend mango pulp,butter milk,cardamom pd in a blender jar and blend them in a whipper mode.sprinkle some sliced pistachios on top

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MANGO POPSICLES

required:kesar mango pulp-1 cup,plain greek yoghurt or thick curd-3/4 th cup.sugar-1&1/2 tsp
method
mix the ingredients well.this combined mixture should be sweeter than usual so that when the icecream sets the popsicles will have enough sweet taste. spoon into popsicle molds.put the molds in the deep freezer until they are set.

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CASSAVA FRY

required:1 medium or 2 lb-cassava[karra pendalam],oil-1&1/2 tbsp,mustard seeds-1/4 th tsp,chanadal-1/2 tsp,uraddal-1/2tsp,curry leaves-few,salt-according to taste,turmeric pd-2 pinches,red chilli pd-1/2 tsp

method

peel the cassava.remove the ends and wash nicely.dice into 3 or 4 equal parts.boil these pieces in a vessel with water until soft.drain and take out the fibrous parts if any on the outside and also a thread like fibre running in the middle.
heat a pan with oil and pop the mustards.tip in chanadal,uraddal,curry leaves,salt,red chilli pd immediately.now add the cassava and mix well.saute for some time.

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HORSEGRAM PANIYARAM

required:dry red chillies-6,curry leaves-a handful,salt-according to taste,cumin seeds-1 tsp,toordal-1 tbsp,methi or fenugreek seeds-1 tbsp,horsegram-1&1/4 th cups,water-to grind,oil-as needed
method
wash the horsegram,toordal,methi seeds well.soak the dry red chillies,methi seeds,toordal,horse gram together overnight.grind them along with curry leaves,cumin seeds,salt in a mixer jar.add enough water to grind to a slightly coarse, dosa batter consistency.put little oil in all the molds of the paniyaram pan.heat the pan and pour the batter into each mold.fry on both sides until almost dark brown.

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SPINACH AND SWEETCORN SOUP

required:spinach-5 handfuls,hot water-to dip the spinach,water-4 cups,sweetcorn kernels-1 tin,salt-according to taste,butter-1 tbsp,garlic -3 cloves finely chopped,nutmeg pd-a pinch,white pepper pd-1/2 tsp,green chillies-3,dry ginger pd-2 pinches
method
put the spinach in hot water for 2 min and remove to a colander.pour cold water on the spinach and make a puree of the leaves along with green chillies.pass this through a sieve.keep it aside.open the sweetcorn tin and put it in a mixie jar with all the liquid in the tin.turn on the mixie and immediately turn off so that the sweetcorn doesn't turn a puree.
heat a sauce pan and add butter,garlic.when the garlic is slightly brown,add  ground sweetcorn and spinach puree,water,ginger pd,nutmeg pd,white pepper pd.cook for few minutes until the raw smell disappears and the soup becomes thick.

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AVACADO SMOOTHIE

required:avacado-1,coconut milk-3/4 th ltr,dates-5,lemons-2 small
method
blend deseeded avacado along with coconut milk,deseeded dates and lemon juice until smooth

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CHOCOLATEY PEANUT BUTTER BITES

required: unsweetened cocoa pd-1/4 th tsp,unsweetened desiccated coconut-1 cup,dried cranberries-1 tbsp, mejdool dates-4 or 5 finely chopped,kissmiss or raisins-1 tbsp,peanut butter-1/2 cup
method
mix all the ingredients very well in a vessel and make bite sized balls.roll them in coconut again and store them in an airtight container

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OVERNIGHT SWEETPOTATO OATS

required:almond flakes-2 tbsp,coconut milk-enough to keep the mixture wet,sweetpotato-1 small roasted and mashed,old fashioned oats-2&1/2  tbsp,chia seeds-1 tsp,fruit-optional
method
take a roasted sweetpotato and mash it well.to roast the sweetpotato dice it and cook it covered in a sauce pan with little ghee until soft on medium to low heat.mix almond flakes,oats,chia seeds in a airtight container along with mashed sweet potato and coconut milk.
keep this overnight in the refrigerator .if the mixture absorbs all the moisture add some more coconut milk in the morning.this can be had with a banana or any other fruits.the chia seeds can be replaced by subja seeds.coconut can be replaced by normal milk

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AVACADO CAKE IN A MUG

required:avacado-1 deseeded and mashed,sugar-5 tbsp,oil-2 tbsp,maida or all purpose flour-8 tbsp,cardamom pd-2 pinches,baking pd-1 tsp,milk-4 tbsp
method
mash the avacado well with a fork on a cutting board.scoop into a microwave safe mug.add milk,baking pd and mix well.now add sugar and mix again.lastly add the flour,cardamom pd,oil and mix.turn on the microwave.it takes about 2 min for this to cook.check in the middle with a toothpick or a fork and if it comes out clean take out the mug.if it is still wet increase the time by another 15  to 30 sec

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COCONUT PUDDING

required:1 can coconut milk,fine granulated white sugar-1/4th cup,cornflour or cornstarch-1/4th cup
method
mix all the above ingredients in a saucepan without any lumps.now put the vessel on the stove and on medium heat keep stirring for 15 to 20 min until a thick paste or a thick custard like consistency is formed.pour little water into a pudding mould and pour it out.now scrape out the sauce pan and put  the paste into the mould. let it come to room temperature.then put the mold in the refrigerator for 2-3 hours until its cold and sets completely. place a plate on top of the pudding mold and by holding the mold and the plate together, gently take them upside down and tap lightly on the mold to demold

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SAUSAGE AND SPINACH FRIED RICE

required:1 tbsp oil,garlic clove-1 or 2 roughly chopped,1 heaped cup-uncooked rice,salt-according to taste,spinach leaves-3 handfuls,white pepper pd-1tsp,red pepper and roasted garlic chicken sausages-4,msg-1/4 th tsp[optional]
method
cook the rice with enough water and let it come to room temperature.heat a wok with oil and tip in the garlic.when the garlic slightly changes colour ,tip in sausages and fry for half min.add rice,white pepper pd,msg and mix well.lastly add spinach,salt.turn off when the spinach wilts.

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CORN GRITS OR RAWA UPMA

required:oil-1 tbsp,mustard seeds-1/2 tsp,uraddal-1 tsp,green chillies-3 finely chopped,carrot-small pieces few,raw peanuts with skin-1&1/2 tbsp,salt-according to taste,curry leaves-few, corn rawa-1 cup,water-2&1/2 cups,coriander-finely chopped.
method
if rawa is very coarse grind it and use it or corn grits will be perfect for this recipe.heat the oil in a 
vessel and pop the mustard seeds.tip in uraddal,curry leaves and lastly peanuts.when the peanuts are fried, tip in green chillies,carrot. fry and then pour the water and add salt.when the water comes to a boil add the rawa and keep it covered until cooked.lastly add coriander.

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POHA OR FLATTENED RICE CEREAL

required:red rice flakes-1 cup,milk-enough to soak the poha,1 tsp-sugar or grated jaggery or honey ,cinnamon pd-1 pinch,ripe banana-1 sliced,almond slices or fried cashew bits or fried peanuts,grated coconut[optional]
method
mix the rice flakes with milk and keep aside for 20 min until soft.now add the cinnamon pd,sugar,nuts,grated coconut and mix well.lastly add the sliced banana or any other fruit.

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DRUMSTICK LEAVES POWDER

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required:dry red chillies-13 long,chanadal-4 tsp,uradal-4 tsp,cumin seeds-1 tsp,garlic cloves-2,tamarind paste-1 tsp,dessicated coconut-3 tbsp,salt-according to taste,hing or asafoetida-2 pinches,oil-3 tsp,drumstick leaves-2 handfuls
method
wash the drumstick leaves and put them on a towel to dry them.take a pan and pour oil into it.when hot add the hing,chanadal,uraddal,dry red chillies and fry.when they slightly change colour; tip in cumin seeds,dessicated coconut. fry until the coconut is slightly golden and remove all this mixture to a mixie jar.
in the same pan tip in the leaves and fry until they are dry and crisp.to this add the tamarind paste and fry a little.grind all this with enough salt,garlic cloves.serve with rice or idli

SWEET TAPIOCA PANCAKE

required:riceflour-2 cups,semolina or sooji-1 cup,sugar-1 cup,tapioca or sabudana-1 cup,water-1 cup,milk-2 cups,water-2 cups[for soaking],oil-few spoons
method
take tapioca and soak them in double the quantity of water for 3 hours.to this add all the above ingredients and mix well.leave this in the refrigerator overnight.next day before making the pancakes
keep the batter outside for an hour.mix well and pour this onto a heated,greased tawa or griddle and cook on both sides with little oil.each time mix well because the riceflour will settle in the bottom.

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WHEATFLOUR LADDU

required:wheatflour-5 cups,cane sugar brown-3 cups,melted ghee-as necessary,almonds whole or flakes-some,cashew bits-some,kiss miss-few
method
dry roast the wheatflour in medium flame until reddish in colour and there is nice toasted smell.use a spatula to move the flour around.this will take about 25-30 min.in a smaller vessel fry the kissmiss in ghee and turn off to this add almonds[whole or sliced],cashew bits and mix well.they should be toasted but should not change colour.drop the dry fruits,sugar into the pan with flour.use melted ghee to make laddu's while the flour is still hot.

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PUMPKIN SMOOTHIE

required:1 cup of cold pumpkin puree,bananas-2,maple syrup-2 tsp,cardamom pd-2 pinches, cold milk or almond milk-2 to 3 cups
method
put the pumpkin puree,bananas,cardamom pd,maple srup,milk in a blender jar and blend

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LADIES FINGER PAKODA

required:ladies finger-15 nos,riceflour-1/4 th cup,chickpea flour-3/4th cup,red chilli pd-3/4 th tsp, salt-according to taste,water-to make batter, cumin pd-1/2 tsp, black cumin seeds or nigella-1 tsp, soda-a pinch, oil-to deep fry
method
make a thick batter by mixing the flours with red chilli pd,salt,soda,cumin pd, black cumin seeds with enough water.wash the ladies finger and chop off the tops.make a slit length wise and dip in batter so that it coats on all sides.slowly release into the hot oil and fry on all sides.when light golden remove and fry again.

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BACHALIKURA OR MALABAR SPINACH CURRY

required:1 tbsp-oil,mustard seeds-1/2 tsp, cumin seeds-1/2 tsp, turmeric pd-2 pinches,onion-1 small finely chopped, green chilli-1 sliced,red chilli pd-1/2 tsp, salt-according to taste,bachalikura-1 big bunch roughly chopped with stems, tamarind paste-1/2 tsp
method
method
heat a pan with oil and pop the mustards.tip in onion, green chilli, cumin,turmeric pd and stir fry.when the onion turns light brown, tip in the leaves.also add tamarind paste,red chilli pd, salt and cover.after the leaves wilt remove the cover and mix well.after the water evaporates turn off.
alternatively cook the leaves along with onion, green chilli, tamarind,salt,red chilli pd, turmeric pd and later do the tempering

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OPEN FACED FIG SANDWICH

required:rice cake-1[quaker],ripe figs-3,sweetpotato butter-2 tsp
method
take a rice cake and arrange on a plate.top it up with sweet potato butter and arrange the sliced figs on top.figs can be replaced with banana as well

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URADDAL VADA

required:uraddal-1 cup,black pepper corns-1/2 tsp,salt-according to taste,hing-2 pinches, oil-to deep fry
method
wash and soak uraddal for half an hour in water.drain and keep aside for 5 min.grind pepper, hing,salt,uraddal together until the dal is little coarse.make thin vadas on the palm and deep fry in oil.same vada can be made with black slit uraddal.then the dal has to be soaked for one hour

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PAKODA WITH SWEET POTATO

required:riceflour-1/2 cup,chickpea flour-1/2 cup, soda-1 pinch, carom seeds-1/4 th tsp,salt-according to taste, red chilli pd-1/2 tsp, sweet potato-1 small size, water-for batter,oil-to deep fry
method
dice the sweet potato into round slices.the slices should be very thin.heat the oil for deep frying.make a thick batter by mixing; chickpea flour,soda,carom seeds, salt,red chilli pd,riceflour with enough water.add little by little water while making the batter.dip the sweet potato in the batter and slowly drop the pakodas in hot oil.fry on both sides until golden and remove to a plate which is lined with paper towel.

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SWEETPOTATO PICKLE

required:1/2 kg peeled sweet potato,100g- tamarind, fenugreek pd or methi pd-2 tsp, garlic-100g,125 g- red chilli pd, salt-to taste
for tempering:groundnut oil-250 g, dry red chilli-1 broken,uraddal-1/2 tsp,mustard seeds-3/4 th tsp,chanadal-1 tsp,hing-2 pinches,curry leaves-few
method
wash the tamarind and soak in enough water.remove any fibrous parts of the tamarind after it turns soft.heat the softened tamarind on the stove for a min after removing the excess water.peel the garlic.grind sweet potato with tamarind paste, garlic,salt,red chilli pd, methi pd
prepare a tempering with oil, mustard seeds,uraddal,hing and curry leaves and add to the pickle

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RASBERRY AND PEACH SMOOTHIE

required:2 handfuls rasberries,peach-1 deseeded, banana-1 diced,maple syrup-1 or 2 tsp,cold milk or coconut milk-enough to get a smoothie consistency
method
blend everything together in a mixer jar.

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CABBAGE& COCONUT FRY

required:1/2 tbsp- oil, mustard seeds-1 /2 tsp,uraddal-1 tsp,curry leaves-few,green chillies-3 finely chopped, turmeric pd-1/4th tsp, grated coconut-3 tbsp,onion-2 tbsp finely chopped, cabbage-1/2 kg chopped
method
mix cabbage with onion, turmeric pd, coconut,green chillies, salt,curry leaves.prepare a tempering with mustard seeds,uraddal and put the cabbage mix into the pan.cover for a min.open the lid and mix once.after 2 min turn off.

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BANANA WALNUT CAKE

required:large bananas-3 mashed,vanila essence-1 tsp,eggs-2,baking soda-1 tsp,hot water-1 tbsp,butter-1/2 cup,sugar-3/4 th cup,maida or all purpose flour-1&3/4 th cup,walnuts-1/2 cup chopped,milk-3 tbsp

method

cream butter,water,sugar.add eggs,mashed bananas.dissolve soda in milk and add to the mix.now add the flour little by little to the batter.add chopped walnuts.bake at 180c or 350F for 1 hour in a preheated oven.

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WHEATFLOUR BISCUITS

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required:wheatflour-1 heaped cup,fine granulated sugar-1/2 cup,unsalted butter-3/4 th cup softened or room temperature,baking pd-1 tsp,cardamom pd-1 tsp,milk-1 or 2 tbsp[optional]
method
mix butter and sugar well.to this add wheatflour,baking pd,cardamom pd and mix again.a very soft dough will be formed.no need to knead well.if necessary add milk to make it soft.roll this dough with a rolling pin carefully on a parchment paper and cut into desired shapes.carefully lift these up with the spatula and place them on a greased baking tray.repeat this process until the dough is finished.preheat the oven to 350F or 180 C and bake at 350 F or 180 C for 18-20 min

MAJJIGA CHARU

required:curd-1 kg
for tempering:oil-1 tbsp,dry red chillies-5 broken into small pieces,mustard seeds-1 tsp,methi seeds-a pinch,green chillies-2 finely chopped,cumin seeds-1/2 tsp,curry leaves-few,turmeric pd-2 pinches
to mix in the curd:onion-1&1/2 large finely chopped,green chillies-2 finely chopped,salt-according to taste
method
mix onions,green chillies,salt well in the curd.prepare the tempering by heating the oil. tip in red chillies,mustard seeds into the oil.when the mustards pop; tip in methi seeds,cumin seeds,curry leaves,turmeric pd.add the tempering to curd after the cumin seeds crackle.

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CARROT PAYASAM

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required:gerber carrot-2-4oz bottles,coconut milk-90 g or 1/2 cup,milk-90 g or 1/2 cup,sugar-according to taste,cashew bits-few,kissmiss-few,ghee-2 tsp
method
fry cashew bits and kissmiss in ghee and remove to a plate.mix carrot paste to the coconut milk,milk. heat this mixture up on a low flame until this becomes slightly hot and turn off.lastly add sugar and mix well.pour into individual glasses and serve hot.sprinkle fried cashew bits and kissmiss on top.instead of two types of milk this can be made with double the quantity of coconut milk.

GREEN PEAS OOTHAPPAM

required:2 tbsp- thawed frozen green peas,slightly thick dosa batter-2 ladles,salt-to taste,oil-1 tsp
method
add salt to the dosa batter.pour the dosa batter in the center of a heated dosa pan.the batter will spread by itself if the consistency is good.pour the oil around the oothappam and few drops in the center.now sprinkle the green peas on top and wait until the bottom becomes golden in colour.now flip and cook again.

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MUSHROOM AND BROCCOLI SOUP

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required:mushrooms-400 g diced, finely chopped onion-1 tbsp,butter-1/2 tbsp,thai style green curry powder[by gourmet collection]-3 tsp,coconut milk-1 tin or 400ml,black pepper pd,broccoli-1 small head cut into small florets,milk-3 cups,salt-according to taste
method
heat the butter in a vessel and tip in the onions.lightly saute and when they sweat, tip in the mushrooms and stir fry until they turn little soft.add the curry powder,coconut milk,broccoli,black pepper powder,milk and cook until the broccoli is slightly soft.add salt and  mix well.serve hot

CARROT, TOMATO AND AVACADO CHUTNEY

required:1 carrot diced,2 small avacados,1 large tomato cut into medium pieces,cumin seeds-1/2 tsp,tamarind paste-1/4 th tsp,green chillies-5,garlic cloves-2,salt-according to taste,turmeric pd-a pinch,oil-4 tsp
for tempering:oil-1/2 tbsp,mustard seeds-1/4 th tsp,chanadal-1/4 th tsp,uraddal-1/4 th tsp,curry leaves-few
method
fry the green chillies in little oil and put them in a mixie jar along with garlic,tamarind paste,cumin seeds.grind to a smooth paste.in another vessel simaltaneously add little oil and put the carrot along with the tomato pieces and cover until cooked.put this into the mixie jar after it comes to room temperature along with salt and turmeric pd.grind in whipper mode.mash the avacados in a bowl after deseeding them.put the ground paste in the same bowl and mix well.prepare the tempering and add to the chutney

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CASHEW BRITTLE OR JEEDIPAPPU PAKAM

required:cashews-1&1/4 th cups,1 cup-grated jaggery,water-1/2 cup,ghee-3 tsp
method
fry the cashesws on a medium flame until they slightly change colour.soak the jaggery in water and strain after it completely melts to remove any impurities.apply little ghee to a plate and keep aside.cook the jaggery until it reduces and thickens.keep stirring while cooking.test the jaggery syrup by putting a drop on a plate filled with water.repeat this process until the drop is not stretching between the fingers anymore.pour the cashews into the syrup and mix well.turn off and put this mixture onto the greased plate.break it into pieces after this cools down

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YOGHURT AND MANGO PARFAIT

required:greek yoghurt vanila flavoured non-fat,naturally sweetened-4 or 5 tbsp,granola blueberry and pecan[quaker]-2 tbsp,mango pieces-few,rasberry pieces-few
method
layer the ingredients as shown in the picture.the fruits can be crushed with little sugar before adding but it is optional.

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KALE AND MANGO SALAD

required:1 bunch light green kale,honey-4 tsp,ripe mango-1 diced, black pepper pd-1/4 th tsp,salt-according to taste,roasted and salted pistachios-few,small lemon-1,extra virgin olive oil-2 tsp
method
wash the kale nicely and drain.remove the stem part from the leaf and chop fine.put the chopped leaves in a broad vessel and add salt.mix well and keep aside for 5 min.now add the lemon juice,black pepper,olive oil,honey and mix well again.tip in the mango and add the pistachios finally.mix lightly again.

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CAPSICUM CHANADAL FRY

required:1 capsicum or green bell pepper diced,chanadal-1/2 cup,dry red chillies-4,cumin seeds-1/2 tsp,oil-1 tbsp,mustard seeds-1/2 tsp,uraddal-1/4 th tsp,curry leaves-1 sprig,turmeric pd-2 pinches,hing-a pinch,salt-according to taste,oil-1&1/2 tbsp
method
soak the chanadal for 2 hours in water along with dry red chillies and grind with cumin seed, salt to a coarse paste.heat a non stick pan with oil and add mustard seeds.when they pop, tip in hing,uraddal,curry leaves.after the dal changes colour add the ground paste,turmeric pd and fry a min. next add capsicum into the pan and fry until it becomes slightly soft.

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MANGO JELLY

required:1/2 cup milk,15 g-unflavoured gelatin,mango pulp-1 cup,water-1&1/2 cups,sugar-4 tsp
method
heat a vessel and pour water.immediately add gelatin,mango pulp,sugar,milk and whisk continuously.when it starts coming to a rolling boil,turn off.pour into silicone cups and put them in the refrigerator until set.after an hour or so lightly tap to demold.put some mango pieces on top to decorate

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MIXTURE-2

required:raw cornflakes-3 handfuls,sabudana or tapioca pearls-big size nylon variety 2 handfuls,potato sticks-dried store bought-2 handfuls,curry leaves-few,salt-according to taste,red chilli pd-according to taste,groundnuts-2 handfuls,oil-to deep fry
method
heat the oil in a frying pan and add cornflakes to it.with a slotted spoon remove them to a vessel which is lined with tissues.repeat until all of them are fried.fry the groundnuts next and remove to a plate.put the potato sticks in a strainer dipped in the same oil and fry with the help of a spoon.keep them seperately.next add sago or tapioca to the pan and keep distance because they splatter oil until they puff up.put them on a bed of tissues.lastly fry curry leaves.keeping all of them seperately helps because some of them may remain overcooked or under cooked.heat a big vessel and put all the fried items together and sprinkle red chilli pd,salt and mix very lightly.store in an airtight container after this mixture comes to room temperature.

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