RAJMA AND MUSHROOM PULAO

required:boiled rajma-1/2 cup,shittake mushrooms-170g,green chillies-6 slit,mint-5 leaves,coriander-1/2 bunch finely chopped,onion-1 small thinly sliced,ginger&garlic paste-1 tbsp,salt-according to taste,red chilli pd-1/4 th tsp,garam masala-1/2 tsp,water-3 cups,basmathi rice soaked-2 cups,bay leaf-1,cinnamon-1" piece,cloves-2,cardamom-1 green,mace-tiny piece,star anise-little piece,black cumin-1/2 tsp,ghee-3 tsp,oil-1&1/2 tbsp,ghee-2 tsp

method

soak the rajma overnight and boil with salt and enough water to cook for 3 whistles in a pressure cooker.

soak the basmathi rice for 15 min and drain.take a pressure cooker and heat it up.add ghee,oil to it.when hot tip in cloves,cardamom,mace,star anise,bay leaf together.when they change colour,add onions,green chillies and fry until the onions are light golden in colour.put ginger&garlic paste and fry for a minute on medium flame.

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MIXED SEAFOOD FRY

required:mixed seafood blend--450 g{shrimp,calamari rings and bay scallops},tomato-1/2 large,turmeric powder-1/4 th tsp,salt-according to taste,onion-1/2 large size finely chopped,roasted coriander pd-3/4 th tsp,oil-3 tbsp,green chillies slit-3,red chilli pd-1/2 tsp,garam masala pd-1 tsp,cinnamon-a small piece,cloves-2,green cardamom-1,coriander-finely chopped little,ginger&garlic paste-1&1/2 tbsp,curry leaves-few

method

take a thick bottomed vessel and heat it up.pour oil and when it heats up; tip in cloves,cardamom,cinnamon.when they slightly change colour add the onions,green chillies,curry leaves,little salt.wait for the onions to turn slightly brown and then tip in ginger& garlic paste,turmeric pd,and fry until the raw smell goes away.now add tomato and cover.let the water from the tomato almost evapourate to add the sea food,red chilli powder,coriander and saute well.lastly add coriander powder and garam masala and mix well.

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SIMPLE DRUMSTICK SOUP

required:drumsticks-6,salt-according to taste,garlic powder-2 pinches,black pepper pd-2 pinches,butter-1/2 tbsp,water-1 ltr

method

wash and dice the drumsticks into 2"pieces. boil them with water for 1 whistle in a pressure cooker.take a masher and mash nicely and strain.heat up some butter and pour the strained pulp and cook.season with salt,garlic powder and  black pepper pd.once it reaches a boil turn off.

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ALOO MATAR

required:oil-4 tbsp,potatoes-1/2 kg,frozen green peas-1/2 cup,salt-according to taste,red chilli pd-1/2 tsp,amchur powder-1/2 tsp,cumin seeds-1/2 tsp,mustard seeds-1/4th tsp,turmeric pd-1/4 th tsp

method

put the frozen peas in water and microwave for a min.strain them.boil the potatoes for 1 whistle after washing them and peel.when they come to room temperature break them down.take a non stick pan and heat it up.add oil,mustard seeds,cumin seeds one after the other.tip in the green peas,potatoes,turmeric pd,red chilli pd,salt,amchur powder and mix well.

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MAIDA DOSA

required:maida-3/4th cup,riceflour-2 tsp,onion-1 shallot finely chopped,green chilli-1 finely chopped,coriander finely chopped-little,cumin seeds-1/4 th tsp,salt-according to taste,water-enough to make a thin pancake batter,oil-few spoons.

method

mix everything well and leave it covered for 1&1/2 to 2 hours.pour this batter on a hot,seasoned tawa and lightly spread.very less oil.flip and cook on both sides

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PAV BHAJI MASALA

required:garam masala,roasted fennel pd,amchoor powder

method

add garam masala,roasted fennel powder and amchoor powder to the vegetables and mix well, just two minutes before the vegetables are done.replace the store bought pavbhaji masala.

CAULIFLOWER STEM CHUTNEY

required:cauliflower-1, green chillies-5 or 6, depending on the size of cauliflower,tamarind patse-1&1/2 tsp,garlic cloves-2,salt-according to taste,cumin seeds-1/2 tsp,turmeric pd-a pinch,oil-1 tbsp

method

pour oil into a heated pan and add cauliflower stems to it.stirfry for sometime until any of the leaves are brown in colour. tip in green chillies and continue to saute.turn off when the chillies have changed colour.add cumin seeds,garlic,salt,turmeric powder and mix well.remove to a mixie jar when cool and grind with tamarind paste.adjust salt if required.serve with dosa or rice

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RADISH GREENS PANCAKES

required:white radish leaves-1 big bunch,oil-few tsp,green chillies-5 finely chopped,salt-according to taste,chickpea flour-2 tbsp,rice flour-3 or 4 tbsp

method

nicely wash the radish greens for 4 times.chop them finely.add salt and mix well.keep them aside for 15 minutes.mix chickpea flour,rice flour,green chillies into the greens.adjust any salt.take a hot pan and pat  this mixture down as thinly as possible.fry on both sides with little oil.serve as a snack or with rice

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SHISHITO PEPPERS FRY

required:oil-2 tbsp,shishito peppers-250g,salt-according to taste,red chilli flakes-a pinch,mustard seeds-1/4 th tsp,uraddal-1/2 tsp,chickpea flour-4- tbsp,turmeric powder-2 pinches,curry leaves-few

method

dice the shishito peppers into even size pieces.discard the stem part.heat a pan and pour oil into it.when the oil is hot;tip in mustard seeds,uraddal,curry leaves one after the other.when the mustards pop and the dal changes colour add the diced peppers and turmeric powder and saute.after few seconds tip in chickpea flour and mix delicately.finally add salt and red chilli flakes.when the chick pea flour is light brown turn off.these peppers can be replaced with any other chillies which have thin skin and seeds can be removed if they are spicy

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SESAME FISH

required:sesame seeds white-to coat,lemon juice-1/2 of small size,salt-1/4th tsp,red chilli powder-1/2 tsp,oil-1 tbsp,salmon fish pieces-5 medium

method

marinate the fish pieces with salt,lemon juice and red chilli powder for 10 min.pour oil on top of the pieces and mix.put the sesame seeds in a plate and press the fish nicely onto the seeds.repeat for all the pieces.put them on a liner sheet for airfryer.preheat the airfryer for 7-8 min and place the liner inside.fry the fish at  390 for about 10-12 min.check in between and turn them half way through.pull the liner sheets after 7-8 min so that the fish directly touches the hot plate.serve with rice or as a snack

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POTATO AND BATHUA FRY

required:salt-according to taste,turmeric pd-1/4 th tsp,red chilli pd-1/2 tsp,coriander pd roasted and ground-1/2 tsp,potatoes-5, oil-2 tbsp,bathua leaves -1 bunch,cumin seeds-1/2 tsp,asafoetida-a pinch

method

boil the potatoes in water for a whistle.peel and roughly chop them.remove thick stems from bathua and wash nicely and again roughly chop.heat a pan with oil.tip in cumin seeds,asafoetida,potatoes,turmeric pd,salt,red chilli pd,coriander pd one after the other.stirfry until the potatoes are light golden.lastly add bathua leaves and mix well.adjust any salt.serve with rice

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SWEET COCONUT CHUTNEY

required:grated coconut-1 cup,sugar-3 tsp,cardamom pd-2 pinches,water

method

grind the coconut,sugar,cardamom powder together.adjust the consistency with some water.serve with idli or any dosa

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PISTACHIO MILK WITH CHIA SEEDS

required:pistachios-3 tbsp,water-2&1/2 cups,chia seeds-1 tbsp,date syrup-2 tbsp,stevia-1 sachet

method

soak chia seeds in some water for 6 hours.roast and soak pistachios for 5-6 hours.add date syrup to the pistachios and grind with water.strain and add soaked chia seeds.if toasted the pistachio milk be in a different colour and if not toasted it will be in green colour.keep refrigerated and consume within 4 days.

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SPINACH WITH PEANUTS

required:1/2 kg baby spinach,turmeric pd-a pinch,salt-according to taste,roasted peanuts-2 tbsp,garlic-1 clove,dry red chillies-3 broken,mustard seeds-1/4 th tsp,curry leaves-few,uraddal-1 tsp,oil-2 tbsp

method

crush the garlic with the peanuts.

cover and cook spinach on medium flame until wilted.open the lid and increase the flame to evaporate the water.now take a seperate pan and heat it up.pour oil into it.when the oil is hot add mustard seeds,dry red chillies,uraddal,turmeric pd one after the other.when mustards pop add curry leaves, spinach,salt and stir fry.lastly add the peanuts and garlic.mix well.serve with rice.

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TAPIOCA PEARLS MIXTURE

required:nylon big size tapioca pearls-1/2 cup,oil-3 tsp,curry leaves-few,salt-3 pinches,red chilli powder-2 pinches,peanuts-2 tbsp

method

mix oil and tapioca pearls on a airfryer liner sheet.preheat the airfryer at 350 for 7 minutes and then place the liners with pearls inside.air fry at 390 for 20 minutes.add a couple of minutes if required.when still hot tip in salt,red chilli pd and mix well.now seperately put the raw peanuts mixed with little oil in the airfryer at 375 for 6 minutes and for the 6th minute remove the basket and add the curry leaves to it,mix everything well together along with enough salt and red chilli powder

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SEMIYA[VERMICELLI] KESARI

required:roasted semiya-1 cup,water-little more than 2&1/2 cups,ghee-4 tbsp,sugar-3/4th cup,cashews-few,raisins-few,cardamom powder-2 pinches

method

heat the ghee in a pan.fry the vermicelli in ghee for 30 sec and then pour water and cook covered.when all the water is almost evapourated add the sugar,cardamom pd and mix lightly.keep mixing until almost the melted sugar water disappears.heat a tsp of ghee and fry the cashews,raisins.when the raisins puff up add to the kesari.

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RAJMA AND CHICKPEA SALAD

required:rajma soaked overnight and cooked with salt-1/2 cup,canned chickpeas-250 g g,salt-according to taste,english cucumber-1/2 finely chopped,firm tomato-1/2 deseeded and finely chopped,red onion-finely chopped,black pepper pd-1/4 th tsp,lemon-1 big

method

drain the chickpeas, wash them well.alternatively chickpeas also can be soaked overnight and cooked with salt seperately.mix chickpeas,rajma,cucumber,onion,tomato in a bowl.add salt,pepper powder and lemon juice to taste and mix well.even fresh coriander or mint can be added to this.

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WATERMELON AND CHIA SEED DRINK

 required:yellow water melon{or red},chia seeds-1/2 tbsp,sugar[optional]

method

dice the water melon and save a quarter piece of it.blend and make juice of the rest of the pulp and pass through a sieve.dice the saved piece into tiny pieces.add these pieces to the juice.now add chia seeds to the juice.put the juice in the refrigerator for two hours and serve

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CAJUN CHICKEN

required:garlic powder-3 tsp,onion powder-3 tsp,cumin powder-2 tsp,red chilli powder-2 tsp,italian seasoning-3 tsp,sweet or smoked paprika powder-3 tsp,black pepper powder-1 tsp,salt-according to taste,oil-3 tbsp,chicken-150 lbs

method

cut boneless thigh pieces into small pieces.mix with all the above ingredients and put in a ziplock bag.with the help of a dough rolling pin try to break down the chicken.marinate for 3- 4 hours covered in the friz.

cook them in a preheated oven or airfryer at 400 F.keep checking and turn off when the chicken is cooked

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YELLOW CUCUMBER AND MUSHROOM CURRY

required:mustard seeds-1/4 th tsp,cumin seeds-1/4th tsp,1 small onion-finely chopped,green chilli-1 slit,turmeric pd-1/4th tsp,red chilli pd-1/4 th tsp,salt-according to taste,cucumber diced-300g,mushrooms button-250 g blanched,warm water-1 cup,ginger&garlic paste[optional]-1/2 tsp,cream-optional,curry leaves-few

method

deseed the cucumber and remove any pulp underneath,if the seeds are bitter.take a pan and pop the mustards.tip in cumin seeds,onion,green chilli,turmeric pd,curry leaves,ginger&garlic paste one after the other.when the onion sweats add cucumber,red chilli pd and saute for a min.add the mushrooms and cover.after a min add water and cover until the vegetables are cooked.lastlly serve with cream

 

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STUFFED DATES

required: mejdool dates-few,cream cheese,readymade caramel sauce,pecans or anyother dry fruits.

method

cut the mejdool dates.open them and flatten them so that they sit on the plate.fill them up with cream cheese.top them with chopped pecans.drizzle caramel sauce on top

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EGGPLANTS IN PEANUT SAUCE

required: brinjal-1/2 kg,tomatoes-2 finely chopped,oil-2 tbsp,roasted peanuts-2 handfuls,water-250 ml,red chilli pd-1/2 tsp,salt-according to taste,garlic cloves-2,oil-2 tbsp,mustard seeds-1/4 th tsp,cumin seeds-1/2 tsp,turmeric pd-1/4 th tsp,onion-finely chopped-3/4 th cup,curry leaves-1 sprig

method

grind the peanuts with garlic and little water.dice the brinjal.put them simultaneously in salted water.heat a pan with oil and pop the mustards.tip in cumin seeds,onion,curry leaves,turmeric pd and fry until the onion sweats.then add the tomatoes and keep covered.when the tomatoes are half cooked add the brinjal which is squeezed from water.add salt and cover until the brinjal is soft.now add the peanut milk,red chilli pd and the remaining water.cover until the garlic is cooked.

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