CORN AND METHI PULAO

required:bay leaf-1,mace-1,star anise-1,cinnamon-1" piece,green cardamom-3,cloves-6,cumin seeds-3/4 th tsp,methi leaves seperated from stems-1 bunch, green chillies-6 slit,sweetcorn frozen or fresh-1 heaped cup,turmeric pd-a pinch,oil-1 tbsp, ghee-1 tbsp,onion-1 small thinly sliced,ginger &garlic paste-1 tbsp, India gate basmathi rice-2 cups,water-3&1/4 th cups
method
soak the basmati rice in water for 30 min.meanwhile take a pressure cooker and heat the ghee&oil.tip in bayleaf, mace,star anise, cinnamon,cardamom,cloves,cumin seeds and saute for 30 sec.now tip in onion, green chillies, turmeric pd.when the onion is slightly brown add the ginger&garlic paste and fry until the raw smell disappears.tip in corn,methi leaves and stir fry for a min.now add the rice,salt
and fry again for 30 sec.pour water, mix well and check the salt.water should taste slightly salty.when it comes to a boil close the lid of the pressure cooker and put on high flame.when the sound of the first whistle starts, immediately turn the flame to low and turn off after 5 min.

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CARROT SOUP

required:tomato[sour variety]-1 large roughly chopped, carrots medium size-3 peeled and diced,potato-1 peeled and diced, oil-1 tbsp, garlic clove-1,shallot-1 small roughly chopped, salt-according to taste, black pepper pd-1 tsp,water-1 ltr,mint leaves chopped-few
method
when the olive oil is warm add the garlic.after it's slightly brown tip in onion and saute.when the onion sweats tip in potato,carrot and saute until slightly golden.tip in the tomato and saute until mushy.turn off and let this come to room temperature.grind along with water and pour into the vessel again.add salt, pepper pd and some mint leaves and heat up for 5 min.

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CRANBERRY RICE

required:cranberries-8 oz[except for 7 berries],oil-4 tbsp, mustard seeds-1 tbsp,chanadal-1 tbsp,uraddal-1 tbsp,peanuts-3/4 th cup, green chillies-11 slit,hing-2 pinches,rice-1&1/4th cups, salt-according to taste, curry leaves-1 handful, ginger-1&1/2 "piece-chopped,dry red chillies-2,turmeric pd-1/4 th tsp
method
nicely wash the cranberries and drain.put them in a vessel and on a medium flame cook them until they turn mushy.if necessary mash them a little.cook the rice with water.add turmeric pd and salt to the rice.give it a mix and while it comes to room temperature prepare the tempering.
heat a pan and pour oil.when the oil is warm tip in mustards,hing.when they start popping tip in chanadal,uraddal.tip in peanuts when the dal is slightly brown.when the peanuts change colour add green chillies, curry leaves,ginger one after the other and finally the curry leaves.when the chillies change colour add the cranberry paste and mix well.turn off after a min.add this to the rice and mix well.adjust any salt if necessary.

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SCRAMBLED EGGS WITH BEANS

required:250 g of green beans cut diagonally, eggs-6,garlic chilli pd-1 tsp, salt-according to taste, cumin seeds-1/2 tsp, oil-2 tbsp, turmeric pd-2 pinches, curry leaves-few,water-for blanching
method
put the beans in the hot water for one and a half minutes.drain the water.heat a pan with oil and tip in cumin seeds, beans, turmeric pd, curry leaves.saute them for 2 min and add the eggs.when the eggs are set mix well and add salt, chilli pd.mix well and turn off.

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BROWNIE WITH AVACADO

required:avacado-1 seeded and mashed well,baking pd-3/4 th tsp, sugar-1/2 cup,maida or all purpose flour-1/4 th cup,cocoa pd-1/4 th cup,dark chocolate chips-100g,eggs-2,1/2 tsp- vanilla essence
method
beat the eggs,vanilla essence and sugar well with a whisk.sieve the flour and baking pd.put the chocolate  chips in a microwave safe bowl and melt them in the microwave for a min. add the melted chocolate to the egg mixture and mix well.little by little add the flour to the eggs.also add the cocoa pd and mix.now mash the avocado and add to the batter.take a cake tin and line with a parchment paper.pour the batter and bake in a pre heated oven at 350f or 180 c for 28 min.

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COLD COFFEE WITH CHOCOLATE

required:cold unsweetened almond milk-1/2 lt,instant coffee pd-2 tsp,dark chocolate sauce-2 tsp
method
add all the ingredients to the blender and blend.pour into glasses and drizzle some chocolate sauce on top.add ice cubes if required

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CHIA PUDDING IN ALMOND MILK

required:chia seeds-2 tbsp, almond milk-1&1/4th cups,unsweetened coconut flakes-few,1 ripe plum-deseeded and diced
method
soak the chia seeds in almond milk along with coconut for 4-5 hours in the refrigerator or overnight in the refrigerator.later add the plum pieces on top instead of any sweetener.

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UNSWEETENED ALMOND MILK

required:1&1/2 cups raw almonds,water-5 cups,water-for soaking
method
soak the almonds in enough water for 5 hours.wash them nicely and drain the water.repeat and again drain.put them in a mixie jar with water and grind nicely.when tiny bits of almonds start floating on the top and turn off.sieve through a clean muslin cloth which is placed above a vessel and put in the refrigerator.press the muslin cloth nicely to extract more milk.use within 3 days.mix well before every use.

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FRUIT PAYASAM

required:banana-3/4 th large sliced,mejdool dates-3 deseeded and roughly chopped, cardamom pd-1/2 tsp, cashews-few,kissmiss-few,guava-1/2 large[not the variety with many seeds and not ripe],ghee-3 tsp,thin coconut milk-2 cups, thick coconut milk-1 cup, red seedless grapes-1 cup, grated jaggery-4 tsp
method
heat the ghee in deep bottom pan and fry the cashews and kiss miss.now tip in the guava pieces and then grapes, dates.when they soften a little, pour the thin coconut milk and let it come to a boil.lastly add the banana, cardamom pd, jaggery, thick coconut milk and turn off.instead of two types of coconut milk just add the store bought coconut milk at once and cook

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ONION,TOMATO CHUTNEY

required:mustard seeds-1/2 tsp,2 tsp-chanadal,1&1/2 tsp-uraddal,dry red chillies-14,garlic cloves-5,salt-according to taste, red onion-1/2 large roughly chopped,tomatoes-3 large size roughly chopped, tamarind paste-1/2 tsp, turmeric pd-a pinch, cumin seeds-3/4 th tsp, oil-1 tbsp
for tempering:oil-1 tsp, mustard seeds, curry leaves[optional]
method
heat the oil and pop the mustards.immediately add chanadal,uraddal,dry red chillies and wait until they change colour.now tip in the onion,turmeric pd and fry until it sweats. add the tomatoes and fry until the juice reduces a little.let this comes to room temperature.then grind all this with garlic, cumin seeds, tamarind paste.serve with dosa, idli,uthappam

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FISH BALLS

required:grated coconut-3/4 th cup, boneless fish-250 g,red chilli pd-2&1/2 tsp,coriander pd-1 tsp,cumin pd-1 tsp,coriander leaves-chopped,curry leaves-chopped,1 small onion-finely chopped, ginger chopped-2 tsp,garlic chopped-4 cloves finely chopped, lemon juice-1/2 lemon, salt-according to taste, turmeric pd-1/4 th tsp,riceflour-2 tsp,chickpea flour-3/4 th cup, green chillies-5 finely chopped, water to boil the fish,oil-to deep fry
method
boil the fish in water to which salt and lemon juice has been added.typically the fish is almost cooked by the times water reaches to a boil.remove the fish with a slotted spoon into the bowl.add grated coconut, red chilli pd, coriander pd, cumin pd, turmeric pd, green chillies,chickpea flour,riceflour,coriander leaves,curry leaves and mix well.mix the dough for sometime and make even sized balls.deep fry later in batches.

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CHOCOLATE MATCHA BARK

required:white chocolate chips-160 g,matcha tea pd-less than 1 tsp,coconut chips unsweetened-few,dried cranberries-few
method
put the chocolate chips in a vessel which has a handle and hold the vessel over another vessel which is half filled with boiling water.the vessel which has chocolate has to touch the hot water.keep stirring until the chocolate turns smooth and remove from heat.add the matcha pd and mix well.now add few cranberries, coconut chips into the chocolate and pour this on a parchment paper.spread this out as evenly as possible and drop some cranberries and coconut chips all over.refrigerate and when the chocolate sets break into uneven pieces

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EGG SALAD

required:eggs-6 boiled and cut into quarters[optional to use yolks], sweet peppers[ red and yellow]-2 thinly sliced after deseeded,mayonnaise-just enough, salt-according to taste,white pepper pd-1/2 tsp, lettuce-few leaves, garlic clove-1 or 2 very finely chopped, red onion-few thin slices
method
mix eggs,peppers,lettuce,salt,pepper,garlic,onion very lightly.lastly add mayonnaise to coat everything.serve this on top of a toast.

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BONDA WITH DILL LEAVES

required:green chillies-7 finely chopped, dill leaves-1 small bunch roughly chopped, chickpea flour-2&1/2 cups,riceflour-2 tbsp,onion-1/2 large finely chopped, baking soda-2 pinches,water-little,oil-to deep fry, cumin seeds-1 tsp
method
wash and remove thick stems from dill.mix green chillies,onion,cumin seeds,dill together.now tip in chickpea flour,riceflour,salt,soda and mix again.sprinkle little water and make a soft dough.drop the dough into the heated oil in round shapes.dip hands in water before picking up the dough to make perfect rounds.fry batch after batch on medium flame.remove to a plate lined with tissue paper.

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IDLI WITH LEFT OVER LAMB[MUTTON] MINCE

required:prepared idli batter, lamb or mutton mince fry-few spoons, water-for steaming.
method
remove any whole spices from the lamb mince.take the idli plates and fill the moulds with little batter.top it with fried lamb mince and again fill each mould with idli batter.steam these idli's and serve with chutney or podi.

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IDLI

required:idli rawa-3 cups,urad dal-1 cup,salt-according to taste,water-1 &3/4th cups for grinding dal, water-for soaking rawa,uraddal
soak the uraddal in water overnight.next day morning take the rawa and remove any visible impurities.soak the rawa in water.when the rawa settles down.slowly pour out the water without the rawa being disturbed.repeat this atleast three times.try and squeeze out all the water from the rawa and keep it aside.simultaneously grind the uraddal in a wet grinder with water until it's very smooth  and little lighter than the regular toothpaste.now mix both rawa and ground uraddal very well and put in an airtight container and leave it in  the refrigerator to use it the next day.add enough salt and mix well the next day.put the water to boil in an idli steamer and then put the filled idli plates into the steamer and close the lid.the idli's will be done in less than 5 min because the vessel is already hot.use a sharp spoon which is dipped in water to remove each idli from the plates.if grinding uraddal in a mixie use 2 cups of rawa to one portion of uraddal and use cold water to grind. leave the batter to ferment for 6-7 hours in room temperature.in winter cover the vessel which has batter with a woollen cloth or leave the vessel in oven with the light turned on for proper fermentation.

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