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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RIDGEGOURD WITH MOONGDAL

required:moongdal-1 heaped cup, onion-1 small size chopped, ridgegourd-1 peeled and big cubes
,turmeric pd-2 pinches,red chilli pd-1 tsp,salt-according to taste,water-3 cups
for tempering:oil-1 tbsp,garlic clove-1 crushed,mustard seeds-1/2 tsp,cumin seeds-1/2 tsp,curry leaves-few
method
put the washed moongdal in a pressure cooker along with ridgegourd,onion,water.close the lid and cook for a whistle.after the pressure comes down,add red chilli pd,turmeric pd,salt to the dal.if there is more water left let it cook on high heat to evaporate a little.the dal should not turn mushy.

prepare the tempering in another vessel by adding crushed garlic,mustard seeds in hot oil.when the mustards pop,add cumin seeds,curry leaves and pour this tempering into the dal

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QUICK PAN GRILLED CHICKEN KABOBS

required:1 chicken breast thinly sliced into long strips,garlic salt-2

pinches,black pepper pd-1/4 th tsp, oil-1 tbsp,fresh rosemary leaves or dried rosemary-little
method
take a stovetop grilling pan and heat it sufficiently.pour the oil and after it is hot,place the chicken strips on the pan and grill on both the sides by sprinkling garlic salt,pepper pd and lastly rosemary.

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SEMIYA OR VERMICELLI PAYASAM

required:1 cup semiya or vermicelli,7 cups-milk, sugar-little less than 1/2 cup,almond flakes-3 tsp,kissmiss-2 tsp,ghee-4 tsp
method
heat ghee in a pan and tip in kissmiss.fry until it puffs and becomes golden.remove to a plate.also fry the almond flakes in the remaining ghee until golden and remove to the same plate.now add little ghee if necessary and saute the vermicelli on medium flame until it changes to an even golden colour.pour milk into the same pan and let it cook on medium flame.stir inbetween.when the vermicelli turns soft,add sugar and mix well.lastly add the almond flakes and kissmiss.serve hot or chilled

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PUNUGULU

required:dosa batter-5 cups,maida or all purpose flour-1&1/2 tbsp,onion-1/2 big finely chopped,green chillies-3 finely chopped,cumin seeds-1 tsp,coriander-chopped little,curry leaves-few chopped
method
mix dosa batter with onions,coriander,curry leaves,maida,cumin seeds,salt and green chillies.deep fry this by dropping small lumps of this mixture into the hot oil or into the aebleskiver pan.fry on both sides.if using the aebleskiver pan pour oil into each slot upto half and also pour oil on the top layer around the slots so that the batter does'nt stick.

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RIDGEGOURD FRY WITH SESAME

required:oil-1 tbsp,mustard seeds-1/4 th tsp,cumin seeds-1 tsp,onion-2 tbsp finely chopped ,curry leaves-few,turmeric pd-2 pinches,ridgegourd-2 medium size peeled and cut into small cubes,garlic cloves-2,dry red chillies-3,white sesame seeds-1 tbsp toasted and powdered,salt-according to taste
method
heat the oil in a pan and pop the mustards.tip in curry leaves, onion and turmeric.after the onion is light golden add the ridgegourd,salt and cover for sometime on medium flame.meanwhile grind garlic,dry red chillies,cumin seeds.after the ridgegourd is soft and little dry add the ground powder and mix well.wait for 2 min and lastly add the sesame powder and mix again.

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PEANUT LADDU

required:peanuts-4 cups,grated jaggery-2 cups,melted ghee-few spoons
method
fry the peanuts in ghee until they are light brown in colour.peanuts with the skin or without skin can be used. after a min, grind the peanuts along with jaggery in the whipper mode.this need not be very smooth in texture.immediately start making laddus while this is warm.if the mix cools down add little melted ghee to shape them into laddu's

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MANGO AND CUCUMBER SMOOTHIE

required:mango pulp-500 g[store bought],coconut water-250 ml,cucumber or kheera-1 small ends removed and peeled,mint leaves-few
method
pour in the mango pulp,coconut water,cucumber,mint leaves in a blender jar and blend to smooth consistency

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