STUFFED SWEETPEPPERS

required:sweet peppers[red and yellow]-10,cream cheese-3 tbsp,red chilli flakes-2 pinches,plain bread crumbs-2 tbsp,salt-2 pinches,olive oil-1/2 tbsp
method
let the cream cheese come to room temperature.mix the cream cheese with red chilli flakes nicely.mix breadcrumbs with salt in a plate.cut the peppers in half lengthwise.remove the seeds and the white portion inside.rub oil all over the peppers after putting them on a baking tray.fill the halves with cream cheese upto 3/4 th of the height leaving space for the breadcrumbs.press the breadcrumbs on the cheese nicely and shake off any excess.put the baking tray in an already preheated oven.bake at  375  F for 20-22  min until the breadcrumbs are light brown in colour.

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PESARATTU WITH PANEER

required:whole green moongdal-1 cup,rice-little more than 1/4 th cup,ginger-1" piece,salt-according to taste,cumin seeds-1/2 tsp,water-ass needed for thick batter,green chillies-4,oil-for frying
for filling:grated paneer-1 cup,green chilli-1,cumin pd-1/4 th tsp,coriander-chopped little,salt-2 pinches.
method
soak the moongdal  in water along with rice overnight after washing nicely in a big mixer jar itself.next morning add salt,green chillies,cumin seeds,ginger and grind with water to a thick batter consistency.
mix the filling and keep it handy.spread this batter on a seasoned and well heated tawa as thinly as possible and after a few seconds pour few drops of oil along the edges and in the middle.after it's light brown sprinkle the filling and wait for it to crisp up a little more.fold and remove to a plate.

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BEETROOT AND CARROT SALAD

required:beetroot-1 medium grated,carrots-3 medium size grated,lemon juice-1 small size lemon,salt-according to taste,celery-1 stick julienned,black pepper pd-1/2 tsp,olive oil-3/4 th tbsp
method
combine beetroot,carrots,celery well.now add olive oil,salt,black pepper pd,lemon juice and mix everything nicely.can be stored and served cold

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BANANA AND QUINOA PAYASAM

required:ghee-1 tbsp,deseeded mejdool dates-4,ripe bananas-2,milk-1 lt,cardamom pd-1/4 th tsp,white quinoa-1/2 cup,water-1 cup,pistachios-few chopped,almond flakes-few,brown or white sugar-2 or 3 tbsp
method
wash the quinoa well.cook the quinoa with water in a pressure cooker for 2 whistles.heat the ghee and add the mashed bananas to it.saute for sometime and then tip in the pistachios,almonds and saute for a min.add cooked quinoa,milk,cardamom pd,dates and cook until the milk comes to a boil.check the sweetness and add accordingly.mix well and  turn off.

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VANGIBATH

required:ghee-1 tbsp,oil-1 tbsp,India gate basmathi rice-2 cups,water-3 cups,purple long brinjal-1/2 kg,coriander-small bunch,coconut-1/2 of a large size grated,green chillies-6,salt-according to taste,ginger&garlic paste-1&1/2 tsp,turmeric pd-1/4 th tsp,onion-1 medium sliced thin and halved,garam masala pd-1 tsp
method
soak the rice for 15-20 min.wash the brinjal and dice them into fingers.keep them soaked in salted water.meanwhile heat a pan with oil,ghee.saute the onions along with green chillies,turmeric pd.when the onions are lightly brown, tip in the ginger&garlic paste.fry until the raw smell disappears.now add the brinjal[squeeze and throw away water] to the pan and cover for 2 min on high flame.open and saute until almost the brinjal is soft.tip in coconut,coriander,garam masala and mix well.start cooking the rice in water using a rice cooker or a pan.when the rice is half cooked and starts floating add the prepared masala and mix well.cover until it's done

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QUINOA,CORN AND EDAMAME SALAD

required:quinoa-1/2 cup,water-1 cup,frozen sweetcorn-1 cup,carrot-1 medium size juliennes[peeler] or grate,frozen edamame-1/2 cup,olive oil-1 tbsp,salt-according to taste,black pepper pd-1 tsp,lemon juice-1 lemon
method
put the edamame and corn in a bowl.microwave for 2-2&1/2 min.mix the quinoa with corn,edamame,carrot,olive oil,salt,black pepper pd,lemon juice.

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QUINOA ROSE MILK

required:quinoa-1/2 cup,water-1 cup,boiled and cooled milk,rose syrup-few spoons
method
cook the quinoa in water for 2 whistles in a pressure cooker.after the quinoa comes to room temperature put it in a blender jar and grind.add enough milk to dilute.also add the rose syrup for sweetness.serve chilled.

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