POTATO KURMA

required:oil-3 tbsp,cinnamon-1"piece,ginger&garlic paste-1 heaped tsp,bayleaf-1,green chilli-4,tomato-1 small and chopped,white poppy seeds-2 tsp,curd made from whole milk which is not sour-2 cups,cashews-4,onion-2 handfuls finely chopped, boiled potatoes-3 medium diced into cubes, roasted coriander pd-1/2 tsp,coriander leaves-little,salt-according to taste,turmeric pd-1/4th tsp, coconut pieces-3 tsp

method

grind green chilli,coconut,poppy seeds, cashews together.boil the potatoes and peel.press them so that they are broken down into random medium size pieces.heat a non stick pan with oil and tip in cinnamon, bayleaf.when they change color add onions, turmeric pd and fry on low flame for few sec.add ginger&garlic paste and fry for a min again on low flame.tip in tomato and potato and mix well.add the ground paste.when the potatoes are slightly toasted then add beaten curd,coriander pd,when a bubble appears.turn off and add coriander

tips

do not brown onions

adjust with cream if necessary if curd is sour

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ANARDANA PULIHORA

required:oil-2 tbsp,dry red chilli-4 broken,mustard seeds-1/2 tsp,uraddal-1&1/2 tsp,chanadal-1 tsp,peanuts[with or without skin]-2 handfuls,curry leaves-a handful,salt-according to taste,rice-3/4th cup uncooked,ginger finely chopped-2 tsp,pomegranate powder-3 tsp,sona masoori rice uncooked-3/4 th cup

method

grind the store bought dried pomegranate seeds into a fine powder.cook the rice and refrigerate for some time.take a non stick pan and heat it up,pour oil,mustard seeds,dry red chillies,uraddal,chanadal,curry leaves,peanuts,ginger one after the other and fry nicely.add rice,salt and mix well.lastly add the pomegranate powder and mix again.

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TANDOORI CHICKEN

required:2 tbsp thick curd,red chilli pd-1 tsp,turmeric pd-a pinch,salt-less than1/2 tsp,tandoori masala pd-1/2 tsp, roasted chickpea flour-1/4 th tsp,canola oil-2 tsp or mustard oil,lemon juice-2 tsp,g&g paste-1 tsp

method

take a chicken leg and make some cuts on it.wipe dry and then pour lemon juice,salt and marinate for 5 min.next put red chilli pd,turmeric pd,tandoori masala,chickpea flour,oil,g&g paste,curd and marinate for 6-7 hours.

preheat the airfrier at 400 F for 3 min and then put the chicken in it.turn the chicken legs after 7 min.it takes less then 20 min.keep checking after 12 min so that it doesnt burn on one side.if necessary spray with oil.use a combination of kashmiri red chilli pd and regular chilli pd for more red colour

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RIDGEGOURD& CHICKPEAS PULUSU

required:2-ridgegourds chopped after peeling,salt-according to taste,red chilli pd-3/4th tsp,turmeric pd-1/4th tsp,curry leaves-few,onion-1 medium finely chopped,chickpeas-1 cup soaked overnight,tamarind paste-1 tsp,mustard seeds-1/2 tsp,cumin seeds-1/4th tsp,water-1/2 ltr,oil-2 tbsp,curry leaves-few

method

pressure cook the chickpeas in lightly salted water for 3 whistles or until soft.now take a pan and heat it up.pour oil and pop the mustard seeds,crackle cumin.tip in curry leaves,onion,turmeric pd.when oil sweats add the ridgegourd and stir fry for a min and cover.after a min add the chickpeas with water and adjust salt.also add red chilli pd,tamarind paste and mix.when ridgegourd turns soft turn off

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BRINJAL AND WHITE RADISH PULUSU

required:purple long brinjal cut into 1" pieces,shallots-2 sliced ,white radish-1 thin cut into similar shape and size as vankaya,green chilli slit-1,1 ltr-water,tamarind paste-1 tbsp,jaggery pd-1&1/2 tbsp,red chilli pd-1/4th tsp,salt-according to taste

tempering:oil-1/2 tbsp,mustard seeds-1/4 th tsp,dry red chilli broken-1,cumin seeds-1/2 tsp,curry leaves-few

method

mix vankaya,radish{mooli},green chilli,salt,turmeric pd,water,red chilli pd,tamarind paste and cook until the veggies are soft.now add the jaggery pd and cook for 2 min.prepare the tempering and add to this and cover.serve with plain cooked dal and rice

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ROASTED CHICKPEAS

required:chickpeas-2 cups,water-to soak,salt-acoording to taste,red chilli pd-1 or 2 pinches,chipotle seasoning[or any other seasoning],oil-to spray

method

soak the chickpeas overnight in plenty of water.in the morning boil them in salted hot water for 10 min.drain and spread on an absorbing cloth for an hour.now put them in a preheated airfrier at 400f for 10 min.shake the basket twice in between.then spray oil and fry again for 8-10 min depending on how much they are browned.toss after every 3 min.remove and put them in a bowl.sprinkle chipotle seasoning while still hot,just enough to coat all the chickpeas and check.add some extra salt and chilli pd if required

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VASANTHA NEER

required:coconut water-500ml,mint-10 leaves crushed,ginger-1" piece grind,jaggery-1 tbsp,lime juice-1&1/2 lemon,honey-if required

method

put jaggery into the coconut water,add the mint,ginger paste,squeeze some lemon and let the flavours develop overnight in the friz.strain and serve chilled.

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ELEPHANT YAM WAFFLE

required:kanda pieces-2 cups frozen or fresh,1&1/2 cups-yellow moongdal,dry red chillies-5,ginger-1" piece,cumin seeds-3/4th tsp,salt-according to taste,riceflour-1 tbsp,hing-a pinch,oil-4 tsp

method

soak moongdal for 2 hours.if frozen blanch the yam without thawing.if the yam is fresh directly grind along with dry red chillies,cumin seeds,ginger,salt,riceflour,hing,moongdal,oil.spread this batter on a heated waffle maker and make close the lid.serve with mango pickle

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PAV SLIDERS WITH CHIMICHURRI PANEER

required:paneer-150g,chimichurri-few spoons,onion chopped-2 small 

method

take some paneer and dice it.if store bought paneer put the pieces in warm water for 5 min so that it softens.fry the onion and when slightly brown add the paneer.fry for a minute turn off.mix with chimichurri paste.toast the pav buns and put  this  mixture on the pav and close.this gives the italian flavour for the pav

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GREEN GINGER CHUTNEY

required:raw ginger-2" piece,green chillies-5 or 6,capsicum-1 deseeded,salt-according to taste,cumin seeds-1/2 tsp,coriander-1 bunch roughly chopped,garlic cloves-2,tamarind paste-2 tsp,jaggery-1/2 tsp,oil-1 tbsp

tempering

oil-2 tsp,mustard seeds-1/4th tsp,uraddal-1/4th tsp,chanadal-1/4th tsp,curry leaves-few

method

heat oil in a pan and fry ginger.when the colour changes to light golden; add capsicum,green chillies,coriander one after the other in the same pan and fry.put everything in a mixer jar along with cumin seeds,tamarind paste,garlic,salt,jaggery and grind to a smooth paste.prepare the tempering and add to the chutney.

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CAULIFLOWER CORIANDER FRY

required:coriander-1 bunch,cauliflower-1 medium size,green chillies-4 slit,red onion finely chopped-1 medium,oil-2 tbsp,mustard seeds-1/2 tsp,uraddal-1 tsp,turmeric pd-1/4 th tsp,curry leaves-few,black pepper pd-1/4 th tsp,ginger&garlic paste-1/2 tsp,salt-according to taste

method

heat oil in a non stick pan and tip in mustard seeds,uraddal one after the other.add onion,curry leaves,green chillies and stir fry until the onion slightly changes colour.next add the ginger&garlic paste,turmeric pd.stir fry for a min and put blanched florets.saute on medium until little soft and add the ground coriander leaves,salt.mix well until the raw smell of coriander goes away and tip in black pepper pd.mix well

and serve with rice

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BOTTLEGOURD AND GREEN MANGO DAL

required:toordal-1 cup,bottlegourd pieces-1 cup,raw mango pieces-1 cup,onion diced-1 tbsp,green chilli-1 slit,turmeric pd-1/2 tsp,tamarind paste-1 tsp,salt-according to taste,water-3&1/2 cups,red chilli pd-3/4th tsp,oil-1 tbsp,ghee-2 tsp,mustard seeds-1 tsp,dry red chilli-1 broken,garlic clove crushed lightly-1,cumin seeds-1/2 tsp,curry leaves-few

method

wash the toordal nicely and soak in water for an hour.add onion,green chilli,bottlegourd pieces to the dal and pressure cook for 2 whistles.to this add raw mango pieces which are cooked in water and soft,tamarind paste,red chilli pd,salt and cook for 2 minutes.if required add warm water to make the dal thin

prepare a tempering with oil,ghee,mustard seeds,garlic clove,dry red chilli,cumin seeds,curry leaves in a seperate vessel and add this to the dal and cover for a smoky flavour

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APPLE AND UBE SALAD

required:curry powder-2 pinches,turmeric pd-2 pinches,ambrosia apple-1 diced,baked ube cubes-few,black sesame roasted-a pinch,chocolate granola or any other granola-1/2 tsp,cream cheese or paneer[optional]-small amount,chaat masala-2 pinches.

method

mix curd,turmeric pd,chaat masala,curry pd. grind the curd with paneer or cream cheese for thickening the curd and spices.place the apple,ube on a plate,spread the curd mixture evenly on top.sprinklesesame seeds,crushed granola.to avoid cheese use hung curd.use mixed variety pears instead of ube.

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WATERCRESS WITH DRY PRAWNS

required:garlic-3 cloves finely chopped,dry red chillies-3,handful-dry prawns,water cress-1 bunch,salt-according to taste,oil-1 tbsp,water-1 tbsp

method

wash the watercress nicely for three times and put it on a dish drying mat.leave it for 2 hours to dry and then chop roughly.finely chop the garlic.wash the dry prawns nicely for 3 or 4 times.grind the red chillies and dry prawns with water

heat the oil and tip in garlic and when slightly brown,add the prawn paste.saute until the oil appears on surface.add the watercress and keep stir frying.when the leaves are soft,add salt.

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QUINOA&RAGI SET DOSA

required:uraddal-1&1/4 th cup,quinoa-1&1/2,ragi-1&1/2,methi seeds-1/2 tsp,thick poha or flattened rice-1 cup,water-to make batter,oil-as required

method

wash the uraddal,ragi and quinoa seperately.soak uraddal,ragi,quinoa together with methi or fenugreek seeds in water for 5 hours.now grind the uraddal,ragi,quinoa,fenugreek together until almost smooth by adding water little by little. this should be of thick pouring consistency.wash the poha and grind to a puree.add the poha puree to the already prepared batter.leave it to ferment in a warm place for 7-8 hours.make set dosa by pouring 2 ladles of batter on a heated non stick pan and lightly spreading.after a minute pour oil around it and cook on both sides.same batter can also be used to make idli

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SOYABEAN VADA

required:1 cup raw soyabeans,salt-according to taste,green chillies-5,garlic-3 cloves,coriander finely chopped,cumin seeds-3/4th  tsp,curry leaves finely chopped-few,oil-to deep fry,shallot-1 finely chopped,riceflour-3 tsp[optional]

method

soak the soyabeans for 8-9 hours.drain them completely on a colander for 30 min.grind the beans,garlic coarsely.mix salt,green chillies,coriander,cumin seeds,shallot,curry leaves.deep fry these in oil.after frying one vada add riceflour to the rest of vada mixture if it has absorbed a lot of oil and adjust the seasonings

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BEETROOT,WATERMELON JUICE

required: lemon -1/2 of a small lemon,beetroot-4 small size,watermelon-1 small,mint leaves-few,blacksalt-2 pinches

method

dice the watermelon into big chunks.peel the beetroot and dice it.juice the beetroot and watermelon seperating any pulp.grind the salt,mint leaves in a mortar and pestle.add this to the juice and also mix lemon juice to it.instead of lemon, sumac can be used

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FLAXSEED LADDU

required:flaxseeds-2 cups,grated jaggery 1&1/4th cups,ghee-3 to 4 tbsp for binding

method

dry roast the flaxseeds until they are very crunchy.grind the flaxseeds in a mixie jar.mix the flaxseed powder with jaggery and use warmed up ghee to make round shaped laddu's

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THAI FLAVOURED CORN

required:frozen corn-2 cups, light soya sauce-2&1/2 tsp,coconut sugar or jaggery-1&1/2 tsp,green mango finely chopped peeled or un peeled-1/2,red chillies-2 finely chopped,coriander-finely chopped 

method

instead of soya sauce, brined anchovies can also be mashed and added.thaw and cook the corn for about a minute in the microwave.add mango pieces to the corn.tip in sugar,soyasauce,red chilli,coriander and mix well

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SWEET AND SAVOURY LASSI

required:toasted saunf-1 tsp,jaggery pd or sugar pd-3 tsp,fresh mint-handful,fresh ginger-1" piece,thick curd-2 cups

method 

grind everything together until smooth and creamy

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CHICKEN KHEEMA WITH EGG

required:chicken kheema-2 lb,red chilli pd-1/2 tsp,garam masala pd-1&1/2 tsp,salt-according to taste,boiled egg whites-2 diced,ripe tomato-1 medium,cinnamon-1" piece,green cardamom-1 slightly opened,cloves-2,green chillies-2,onion-1 large finely chopped,coriander-finely chopped little,warm water-1 cup

method

grind the tomato to a puree.heat a thick bottomed pan and pour oil into it.when the oil heats up, tip in cinnamon,cloves,cardamom.when they change colour slightly, add onion,green chillies and fry nicely until the onions are light golden.now add the ginger&garlic paste,turmeric pd,salt,red chilli pd and fry until the raw smell goes away.put the kheema and fry on high flame until it changes colour.break it down nicely with a masher.when the water comes out add more water,tomato puree and cover it.cover to cook until soft.when the oil appears on the surface tip in garam masala,coriander leaves.also add the egg whites to it and mix delicately.serve with pav buns which have been toasted in butter

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PULAGAM

required:rice-3/4th cup,pottu pesarapappu split[green moongdal with skin]-1/4th cup,salt-according to taste,water-2&1/4 th cups,jaggery pd-2&1/2 tbsp,ghee-1 tbsp

method

toast green gram and rice for a minute on low flame.wash and cook the dal, rice with salt and water.cook for 2 whistles on medium to high flame.when still hot mix ghee and jaggery powder.mix delicately

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BOTTLEGOURD JUICE

required:sorakayi or bottlegourd-1 cup chopped into small pieces,mint leaves-a handful,water-1&1/2 cups,roasted cumin pd-2 pinches,ginger-a small piece,lemon juice-2 tsp,honey-2 tsp

method

if the bottlegourd is very tender wash nicely and grind without peeling.if the bottlegourd is bitter don't juice it.take a small bite to check bitterness.grind everything together and adjust the seasonings.serve chillied

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PINEAPPLE AND CORIANDER JUICE

required:pineapple-1 large,coriander-a handful[try and avoid thick stems],roasted cumin pd-a pinch,black salt-a pinch.

method

grind the soft part of pineapple with coriander,cumin pd,coriander,black salt.dilute with coconut water if required

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APPLE HALWA

required:2&1/2 tbsp ghee,ambrosia apples-2,sugar-2 tbsp or 2&1/2 tbsp,almond slices-few,cardamom pd-2 pinches,saffron-a pinch

wash and peel the apples.remove the seeds and grind to a puree.heat a thick bottomed pan.pour the ghee and add the apple puree to it.keep mixing on low heat until the apple changes colour.add the sugar,cardamom pd,saffron. mix well until the sugar is completely absorbed.keep mixing and when the mixture starts to feel light in weight turn off and remove to a bowl.fry the almond slices in ghee and add

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UTHAPPAM WITH GREEN LEAVES

required:shallot-1 small finely chopped,green chilli-1 finely chopped,dosa batter-2 ladles,salt-according to taste,cumin seeds-1/4 th tsp,spinach or a combination of different leaves-2 handfuls roughly chopped,oil-2 tsp-to fry  

method

make them slightly thinner than pancakes.fry on both the sides with the help of oil

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MUSHROOM&COCONUT PULAO

required:basmathi rice-1&1/2 cups,green chillies-5,garam masala powder-3/4th tsp,ghee-1 tsp,mint-few leaves,coriander leaves-1 small bunch,onion-1/2 large,cinnamon-1" piece,green cardamom-2,cloves-2,coconut grated-1/2 cup,salt-according to taste,shitake mushrooms-340g sliced,ginger&garlic paste-3 tsp

method

cook the basmathi rice and keep.cool it in the refrigerator after it comes to room temperature.grind green chillies,mint and coriander.take a thick bottomed pan and heat it up.tip in cloves,cardamom,cinnamon and when they change colour add the onion and stir fry until golden.time to add the ginger garlic paste and the chilli paste.stir fry until the raw smell is gone.add rice and coconut together.mix well and tip in salt,garam masala.turn off after 3-4 min.sprinkle some fried onions on top if available.pour the ghee at last and mix.

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PINEAPPLE AND TOMATO RASAM

required:rasam powder-3 tsp,pineapple--1 heaped cup,turmeric powder-1/4 th tsp,3/4th ,red chilli pd-1/4th tsp,black pepper pd-1/4th tsp,ginger&garlic paste-less than 1/4th tsp,tomato-1 large ground to a puree,coriander-finely chopped,curry leaves-few,ghee-2 tsp,mustard seeds-1/4 th tsp,cumin seeds-1/2 tsp,tamarind paste-2 tsp,salt-according to taste

method

mix pineapple pieces with water,rasam pd,turmeric powder,red chilli pd,black pepper pd,ginger&garlic paste,tomato puree,coriander,curry leaves few,tamarind paste,salt and bring it to a nice boil.reduce the flame and cook for two more minutes.

prepare the tempering in ghee with mustard seeds,cumin seeds and curry leaves and add to the rasam

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CRAB FRY

required:crab meat-450g,red chilli powder-1/2 tsp,green chillies-2,ginger&garlic paste-2 tbsp,onion-1 large,tomato-2 medium-finely chopped,turmeric powder-1/4 th tsp,garam masala-1 heaped tsp,oil-2 tbsp

method

take a non stick pan and heat it up.pour oil into it and when the oil is hot,tip in onions,green chillies,turmeric pd,salt.stir fry until the onions are golden and then add the ginger&garlic paste.fry nicely until the raw smell disappears.now add the tomato and cook covered until the tomato softens.when the oil is seperated then add the crab on a high flame and mix well.tip in red chilli pd and saute until the crab is cooked

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PINEAPPLE SALAD

required:sweetcorn-1 kernels seperated,capsicum small piece-finely chopped,english cucumber-a small piece-chopped in a similar size as pineapple,pineapple-a quarter of small size,lime juice-2 tsp,coriander-finely chopped,salt-according to taste,red chilli powder-a pinch,butter-1 tsp

method

put the sweetcorn with butter and a pinch of salt in the microwave for a minute or until cooked.now mix everything and let it rest for 5 minutes.this can be served with nachos or papad

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ASPARAGUS& CHANADAL CURRY

required:asparagus-1 bunch prepped,chanadal-1/2 cup soaked for 2 hours,warm water-3/4 th cup,red chilli pd,onion-1 medium,ginger&garlic paste-1/2 tsp,garam masala pd-1/4th tsp,oil-1tbsp,mustard seeds-1/4th tsp,cumin seeds-1/4th tsp,turmeric powder-2 pinches,curry leaves-few,salt-according to taste

method

heat a thick bottomed pan.pour oil and when the oil heats up add mustard seeds into it.when they startt to pop tip in cumin seeds,curry leaves,onion,turmeric pd,and saute.next add the ginger&garlic paste when the onion turns translucent.after a minute put chanadal into the pan and mix well.next add asparagus,salt,red chilli pd and cover for minute.add water and cook until the vegetable turns soft.lastly add garam masala and turn off after a minute

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SWEETCORN, CHICKPEA AND PEANUT SALAD

required: white chickpeas-1/2 cup,peanuts-1/2 cup,sweetcorn-2 cups[frozen or fresh],butter-a little,salt-according to taste

method

wash and soak the chickpeas and peanuts overnight in water.add salt and and cook for 3 whistles.any little water drain.cook the sweetcorn in microwave with enough butter and salt.mix sweetcorn with boiled chickpeas and peanuts.

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