EDAMAME OR SOYABEANS VADA

required:edamame[ready to eat]-1&1/4 cups,chanadal-2 cups,green chillies-8-9,ginger&garlic paste-1 tsp,coriander-few leaves,curry leaves-2 sprigs chopped,salt-according to taste,cumin seeds-1 tsp,
method
wash and soak the chanadal for 2 hours.drain and grind coarsely along with ginger&garlic paste,salt,cumin seeds,green chillies,edamame,coriander.adjust the salt and add curry leaves to the mixture.shape them into vadas and deep fry

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STEAMED RICE DUMPLINGS

required:idli rice-1 cup,coconut-1 tbsp,green chillies-2,salt-according to taste,oil-3 tsp,mustard seeds-1 tsp,chanadal-1/2 tsp,uraddal-1/2 tsp,curry leaves-1 sprig,coriander leaves-few chopped,finely chopped onion-3 tsp,water-1&1/4 th cups for grinding

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method
wash the rice and soak it in lukewarm water for 3-4 hours.drain the water.put the rice in the mixie jar and grind along with coconut,green chillies,salt,water.when the rice turns like rawa,turn off the grinder.
in a separate pan pour the oil and make a tempering with mustard seeds,chanadal,uraddal,curry leaves.tip in the onion and fry for a min.then pour the ground mixture into the pan and cook for less than a min until it looks like upma and turn off.add coriander to this and make shapes with the hand.put these dumplings in a idli cooker and steam for 7 min.

CHOWCHOW DAL

required:toordal-1&1/2 cups,water-3&1/2 cups,oil-2 tbsp,garlic clove-1 crushed,mustard seeds-1 tsp,cumin seeds-1 tsp,onion sliced-1 tbsp,curry leaves-1 sprig,tomato-1 medium chopped[sour variety],turmeric pd-1/4 th tsp,red chilli pd-1 tsp,sambhar pd-1&1/2 tsp,salt-according to taste,chowchow-2 nos deseeded and diced after peeling
method
cook the toordal with water in a pressure cooker for 2 whistles.meanwhile take a pan and heat up the oil.tip in garlic,mustard seeds,cumin seeds,curry leaves in the pan.when they change color add the onion and fry for half a min.next add the tomato,turmeric pd,red chili pd,sambhar pd,salt,chowchow and cover for sometime.when the chowchow is soft then add the cooked dal along with the water to this and mix nicely

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SOYAGRANULES AND SPINACH FRY

required:oil-2 tbsp,onion-1 medium& finely chopped,green chillies-2 slit,cloves-2,cardamom-1,cinnamon-1 small piece,curry leaves-1 sprig,soyagranules-200g,turmeric pd-1/4 th tsp,ginger&garlic paste-1 tsp,red chilli pd-1 tsp,garam masala-1 tsp,salt-according to taste,baby spinach leaves-5 handfuls,garam masala-1 tsp[optional]
method
prepare the soyagranules according to the instructions on the pack.heat the oil and tip in cloves,cardamom,cinnamon.next add the onions,curry leaves,green chillies,turmeric pd.fry until the onions are soft and then add the ginger&garlic paste.when the raw smell disappears and the paste is fried,tip in the soya granules,red chilli pd,salt.when the granules are almost fried add the spinach leaves and garam masala.turn off after a min or two.

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PONGAL

required:oil-2tbsp,rice-3/4 th  cup,moongdal-1&1/4 th cup,ghee-3 tbsp,curry leaves-2 sprigs,cashew nuts-a handful,pepper pd-1 heaped tsp,cumin seeds-1 tsp,salt-1 tsp,ginger-1" piece finely chopped,water-8-9 cups,hing-1/4 th tsp

method

soak the rice rice and moongdal in water for 20 min after washing them nicely.cook the rice,moongdal,ginger,oil,salt together with water in a pressure cooker or rice cooker.make a tempering with ghee,hing,cashews,pepper pd,cumin seeds,curry leaves.add this to the pongal

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TURKEY FRY

required:oil-3 tbsp,cloves-2,green cardamom-1,cinnamon-1 small piece,onion-1 medium finely chopped,ginger&garlic paste-4tsp,green chillies-3 slit,turmeric pd-1/4 th tsp,curry leaves-1 sprig,red chilli pd-1 heaped tsp,salt-according to taste,garam masala pd-1 tsp,ground turkey-700g,coriander-few leaves chopped
method
take a pan and pour oil into it.heat up the oil in medium flame and tip in cloves,cardamom,cinnamon.after they change colour; tip in the onions,green chillies,curry leaves,turmeric pd and little salt.fry until the onions are light golden and then add the ginger&garlic paste.fry for two more min and then add the ground turkey.also add the red chilli pd and adjust the salt.try to breakdown the lumps of meat in between so that it is evenly cooked.keep frying until the turkey is cooked.add some coriander eaves and mix finally.

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MUSHROOM AND SPINACH OMELETTE

required:3-portbello mushrooms sliced thin,2-eggs,baby spinach leaves-handful chopped roughly,salt-2 pinches,pepper pd-1/2 tsp or red chilli flakes-1/2 tsp,oil-3 tsp,water-few drops
method
mix the salt,pepper in few drops of water.drop the eggs into this and beat nicely.
now take a pan and heat the oil.tip in the mushrooms,spinach and stirfry on high flame for half a min.remove them to a plate.now turn the heat to low and pour the egg mixture into the same pan.put the mushrooms,spinach on top of the eggs.when the eggs are cooked on the bottom side,fold the omelette and press it down lightly.flip to the other side and cook for few seconds.

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CHUKKAKURA CHICKEN

required:2 bunches-chukkakura or any other sour leafy vegetable chopped roughly,chicken with bones-250g,oil-1&1/2 tbsp,cinnamon-1" piece,onion-1 big sliced,green chillies slit-4 or 5,turmeric pd-1/4 th tsp,red chilli pd-1&1/2 tsp,salt-according to taste,ginger&garlic paste-2&1/2 tsp,garam masala-1 tsp,water-2 cups
method
marinate the chicken with red chilli pd,turmeric pd,g&g paste,salt and keep it aside for 30 min.boil this chicken with water in a pressure cooker for 2 whistles on high flame.
heat the oil in a pan and add the cinnamon piece to it. tip in the onion along with the green chillies and fry until onion are golden brown.add little ginger &garlic paste to the onion.meanwhile seperate the chicken from the stock and add to the pan and fry for 5 min.then add the chukkakura,garam masala,chicken stock one after the other.squeeze few drops of lemon juice if required.

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SPINACH DOSA

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required:a bunch of spinach,green chillies-2,thick dosa batter-2 ladles,salt-according to taste,oil-to make dosa

method

take a handful of spinach leaves with tender stems and blanch in hot water.remove after the color changes to bright green. grind the spinach along with dosa batter, green chillies and salt.add water 

to adjust the batter and make dosa's.serve with any chutney

POTATO AND SPINACH FRY

required:oil-1 tbsp,cumin seeds-1/2 tsp,onion-1 medium,ginger&garlic paste-1 tsp,potatoes-1/2 kg,spinach-1 big bunch washed and chopped ,red chili pd-1 tsp,turmeric pd-1/4 th tsp,salt-according to taste
method
peel the potatoes,dice and put them in water.also heat up the oil and add the cumin seeds into the pan.immediately put the chopped onion and fry until the onion is soft.also add the turmeric pd.tip in the ginger- garlic paste and fry until the raw smell disappears. then add the potatoes and add salt. mix nicely and cover.when the potatoes are light brown and soft, add the chopped spinach and also red chili pd.wait until the spinach is soft and turn off

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SUNFLOWER SEEDS AND CRANBERRY LADDU

required:sunflower seeds-1 cup,sweetened dried cranberries-2 small packs ,honey-2 or 3 tsp
method
grind sunflower seeds along with cranberries and put the mix in a bowl.add honey to shape them into small laddu's.

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RED BELLPEPPER CHUTNEY

required:coriander seeds-1 tsp,uraddal-1 tsp,methi seeds-few,white sesame seeds-2 tsp,curry leaves-2 sprigs,red bellpeppers-2 chopped and deseeded,dry red chillies-18 to 20,turmeric pd-1 pinch,salt-1 tsp or according to taste,tamarind paste-3/4th tsp,oil-1tbsp,cumin seeds-1/2 tsp,garlic cloves-2
method
dry roast coriander seeds,uraddal,methi seeds,white sesame seeds seperately until the smell emanates from them.put them in a plate.in the same pan pour the oil, fry the curry leaves. remove the leaves and put them in the same plate.also fry the dry red chillies until they are crisp and they change colour.also put them in the same plate.while they are cooling off fry the bell pepper in oil until it is charred.now grind the coriander seeds,dry red chillies,uraddal,methi seeds,sesame seeds,curry leaves,cumin seeds,turmeric pd,salt,garlic cloves together in a mixie.add the bell pepper,tamarind paste to this and grind again.serve this with dosa or rice.

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CREAMY SCRAMBLED EGGS

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required:butter-1/2 tsp,eggs-2,salt-a pinch,white pepper-a pinch,bread

method

heat the butter in a pan.beat the eggs nicely and pour into the pan.reduce the heat and  keep moving the egg mixture with the help of a wooden spoon so that the eggs do not set.no lumps should be formed.sprinkle the salt and white pepper pd and when the mixture is still wet and creamy turn off and serve with bread immediately.can also be served with toasted bread.

EGG AND BANANA PANCAKE

required:melted butter-3 tsp,ripe banana-1,eggs-2,honey-to drizzle
method
mash the banana nicely and add the eggs to it.beat the mixture nicely.add the butter to the non stick pan and make 3 to 4 small pancakes.cook on both the sides.drizzle some honey over the pancake while serving.

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MIRCHI BAJJI

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required:green chillies-12-fat variety,oil-to deep fry

required for filling:roasted chanadal-1 tbsp,tamarind paste-1/2 tsp,carom seeds-1 tbsp,hot oil-3tsp,salt-3 pinches

required for batter:chickpea flour-1&1/2 cups,riceflour-1 tbsp,salt-according to taste,hot oil-1 tbsp,water-enough to make thick batter

method

grind the carom seeds in a coffee grinder.when they are done, add the roasted chanadal to the grinder and grind to a fine powder.mix the powdered carom seeds and powdered chanadal with salt,tamarind paste and oil.keep it aside.

pour the oil in a deep bottom pan and heat it up on medium flame.

wash the chillies and dry them with a tissue.take the chillies one by one and slit them vertically from top to bottom,with the help of a safety pin.keep the stem intact and remove the seeds.tap the chillies on a plate to remove the seeds or use the bottom side of a spoon to remove them.put the filling in the chillies.the chillies should only be half filled with the filling.dip the chillies in batter and deep fry.take care to see that the whole of the chilli is not immersed in the batter.this leaves some room for the chilli and the filling inside to cook nicely.remove them from oil when they are light yellow in colour.

again dip all the chillies in the same batter and deep fry them on a medium flame.

EGG IDLI

required:eggs 2,sugar-2 tsp,maida-1/2 tsp,green cardamom pd-2 pinches,melted butter-1 tsp,kissmiss-to garnish
method
beat the eggs.add sugar,maida,cardamom pd to the eggs and again beat the mixture without any lumps.apply butter to the idli mold and pour this mixture.steam these idli's for 2 to 3 minutes after the water is hot in the idli vessel.later remove the idli's and make a small cut on the top with a knife and put the kissmiss in.

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ASPARAGUS CURRY

required:asparagus-1 kg,oil-1 tbsp,mustard seeds-1 tsp,cumin seeds-1/2 tsp,curry leaves-1 sprig,turmeric pd-1/4 th tsp,chopped onion-3 tbsp,red chilli pd-1 tsp,salt-according to taste,milk-1&1/2 cups
method
take the bunch of asparagus and wash nicely.trim the top ends.if the bottom part is whitish rather than being green try and break the asparagus closer to the white part.discard the white parts.later cut them in small pieces
heat up the oil in a pan.prepare a tempering with mustard seeds,cumin seeds,curry leaves.add the onion to this and stir fry.tip in turmeric pd,salt.when the onion is translucent add the prepared asparagus to the pan and cover for sometime on a medium flame.check and mix in between and tip in red chilli pd.when the asparagus is soft pour cold milk into the pan and keep stirring for 2 minutes until the gravy is slightly thick.serve with rice or roti

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BANANA OATS SMOOTHIE

required:juice of 1 lemon,apple and cinnamon flavoured instant oatmeal-35 g sachet,honey-1 tsp[optional],banana-1,unsweetned readymade coconut milk-about 1&1/2 cups
method
squeeze the lemon juice directly into the blender.put banana,oats and blend.lastly add chilled coconut milk and honey and blend again.

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SILKEN TOFU AND RASBERRY SMOOTHIE

required:silken firm tofu-175g,rasberries-350g,honey-4 or 5,coconut milk readymade-2 cups,banana-1
method
wash the rasberries and blend together with tofu,coconut milk,banana and honey.deseeded dates can be used instead of honey as sweetener.

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PRAWNS FRY

required:oil-2 tbsp,green cardamom-2,cinnamon-1/2" piece,cloves-2,frozen prawns-900 g or 2 lbs,onion-1 big size,green chillies-5 slit,turmeric pd-1/2 tsp,ginger&garlic paste-1&1/2 tbsp,garam masala-2 tsp,red chilli pd-1&1/2 tsp,salt-according to taste,curry leaves-1 sprig
method
heat the oil and tip in cardamom,cinnamon and cloves.after few seconds add onion,green chillies,curry leaves and turmeric pd.when the onions are light golden in colour tip in the ginger&garlic paste.stir fry until the raw smell of the ginger&garlic paste is gone.after a min or two when the onions are golden add the prawns,red chilli pd,salt.fry for another 7-8 min on a medium flame.adjust the salt and finally add garam masala pd and mix nicely.

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FRENCH TOAST

required:sandwich bread or sourdough bread slices-2,fine cardamom pd-less than 1/4 th tsp,milk-1&1/2 tbsp,vanilla essence-few drops,powdered cane sugar-1&1/2 tsp,butter-to fry the bread slices,egg-1
method
mix milk,vanilla essence and cardamom pd together.to this add egg and beat nicely.dip the bread pieces in this mixture and soak them nicely.heat the pan on low flame and melt the butter.put the bread slices in the pan and wait until they become light golden in colour.sprinkle the cane sugar on the bread slices and flip them.again sprinkle cane sugar on the reversed side and flip again.wait until the slices are golden in colour and until there is a nice glaze on the slices.serve with fruit.

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EGG DAL TADKA

required:oil-1tbsp,melted ghee-1 tbsp,onion-1 medium finely chopped,tomato -1 big and sour finely chopped,cumin seeds-1 tsp,green chillies-2 slit,ginger&garlic paste,turmeric pd-1/4 th tsp,red chilli pd-1&1/2 tsp,salt-according to taste,coriander pd-2 tsp,moongdal-1 cup,water-5 cups,eggs-2
method
wash and soak the moongdal for 2 hours in water.drain and cook the moongdal with 2 cups of water in a pressure cooker for 3 whistles.the water in which the dal is soaked can be used for boiling the dal.meanwhile heat the pan and add a tsp of oil to scramble the eggs.add a pinch of salt to the eggs.remove the scrambled eggs onto a plate when they are still soft.
heat the oil and ghee together.tip in the onions along with cumin seeds and green chillies.when the onions are light brown in colour,add the ginger&garlic paste.fry the ginger&garlic paste further for a min.then add the turmeric pd,tomato,coriander pd,red chilli pd and fry until the oil appears on the surface.now add the cooked moongdal along with water. if required add some boiled water to adjust the consistency.mix everything nicely.check the spices.put the egg on top.serve with roti.

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RAGI DOSA

required:ragi flour-4 cups,uraddal-1 cup,riceflour-1 cup,salt,water-to make batter,salt-according to taste,oil-to make dosa's
method
wash and soak the uraddal for 4 hours. later grind to a smooth batter with enough water.put the batter in a bowl and mix with ragiflour,riceflour and salt.then add enough water to make it a thick batter.leave the batter to ferment for 5-6 hours or until it is fluffy.then make dosa's like the normal dosas.

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NUVVULA POORNALU

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required:sesame laddu's,dosa batter-to coat,oil-to deep fry
required to make laddu's: 2 cups white sesame pd,deseeded and ground dates-1&1/2 cups
method
dry roast the sesame until they pop.grind the sesame seeds coarsely.also grind the deseeded dates seperately and mix them both to make laddu's.
dip these laddu's in dosa batter and deep fry.the batter should be and it should be slightly salted.

EGGPLANT WITH CHICKPEA FLOUR

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required:eggplants-1/2 kg round and medium purple,oil-1&1/2 tbsp,cumin seeds-1/2 tsp,onion-1 medium finely chopped,salt-according to taste,red chilli pd-1&1/2 tsp,chickpea flour or senagapindi-2tbsp

method
wash and dice the eggplants and put them in salted water.heat the oil and tip in the cumin seeds along the onions.fry till the onions sweat.next squeeze the water from the eggplants and add the eggplants or brinjal to the pan along with the salt.the flame should be high initially for 2 to 3 minutes and the eggplants should be covered.check in between and  toss the brinjal.later open the lid and add red chilli pd and fry further until the eggplant is little soft.now sprinkle the chickpea flour and mix without any lumps.fry until the raw smell of the flour disappears and serve with rice.

FRIED CHICKEN

required:chicken breast piece-1,egg-1,lemon juice-4 to 5 drops,ginger&garlic paste-1/2 tsp,bread crumbs-to coat,cumin pd-1/4th tsp,salt-according to taste,red chilli pd-1/2 tsp,oil-to deep fry
method
take the breast piece of the chicken and cut like thick fingers.marinate the chicken with pepper pd,lemon juice,red chilli pd,cumin pd,ginger&garlic paste,salt for 10 minutes.beat the egg in a seperate vessel and keep.take each piece of the marinated chicken to dip in the egg and roll in bread crumbs.deep fry.

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CHICKEN PAKODA

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required:chicken breasts-2 cut in small cubes,coriander chopped-few leaves,onion-1 small finely chopped,green chillies-4 finely chopped,ginger&garlic paste-1&1/2 tsp,turmeric pd-2 pinches,red chilli pd-1 tsp,salt-according to taste,1 tbsp-riceflour,3 tbsp-chickpea flour,lemon juice-few drops,coriander seeds-1 tsp,cumin seeds-1/2 tsp,garam masala pd-1/4 th tsp,carom seeds-1/2 tsp,oil-to deep fry

method
grind the coriander seeds coarsely.also grind the cumin seeds coarsely.mix all the above ingredients and marinate for half an hour.meanwhile heat up the oil nicely and later reduce the flame and deep fry on medium
heat

MOONGDAL AND BROCCOLI FRY

required:oil-1&1/2 tbsp,mustard seeds-1 tsp,uraddal-1 tsp,chanadal-1/2 tsp,turmeric pd-1/4 th tsp,broccoli-1,moongdal-3/4 th cup,salt-according to taste,curry leaves-1 sprig,garlic chilli pd-1 tsp
method
tear the broccoli into florets.wash and cook the moongdal until soft in a seperate vessel and drain.blanch the broccoli.heat a pan with oil.tip in the mustard seeds,uraddal,chanadal.when the mustards crackle add the curry leaves,boiled moongdal,broccoli,turmeric pd.fry on a medium flame and lastly add salt,garlic chilli pd

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FISH CUTLETS

required:boneless&skinless fish steamed-1 bowl,bay leaves-2,potatoes boiled-1/2 bowl,salt-according to taste,coriander seeds-1/2 tsp,turmeric pd-1/4 th tsp,cumin seeds-1/2 tsp,finely chopped onion-1/4 th bowl,red chilli pd-1/2 tsp,green chillies-3 or 4 finely chopped,ginger&garlic paste-1 tsp,garam masala-1/2 tsp,coriander leaves-few finely chopped,mint leaves-few finely chopped,eggs-2,italian bread crumbs or any other readymade bread crumbs-to coat
method
cook the potatoes for 1 or 2 whistles in a pressure cooker.drain the potatoes after pressure comes down,  peel and mash them.grind coriander seeds and cumin seeds together in a coffee grinder to powder them.microwave the fish with bay leaves for 5 min and then remove the leaves and throw them away.squeeze out any water from the fish and mash it.put it in a bowl.
now combine fish,potatoes,salt,coriander pd,cumin pd,turmeric pd,onion,red chilli pd,garam masala,ginger&garlic paste,coriander leaves,green chillies,mint leaves.beat the eggs in a bowl.put the bread crumbs in a small plate.now make patties out of the fish mixture.each patty should be dipped in the egg
and coated with the bread crumbs.shallow fry them.

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EGGPLANT FRITTERS

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required:egg plant-1 big,salt,red chilli pd,turmeric pd,oil-to deep fry,riceflour-to dust or coat
method
cut the discs from the eggplant.the discs should not be very thin or very thick.arrange these discs on a plate.on one disc sprinkle a pinch of salt,2 pinches of red chilli pd and a pinch of turmeric pd.rub and coat these discs nicely with the powders on both sides.keep them aside for 2-3 min.just before frying,coat the discs with riceflour on both the sides.heat the oil and deep fry.serve them immediately.

EGG DIP FOR CRACKERS

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required:boiled eggs-cut them in small pieces with the yellows,jamaica me sweet hot&crazy sauce-to mix with eggs,any multi grain crackers with sesame seeds or plain crackers
method
mix the boiled eggs with the sauce and serve as a dip for the crackers

PANEER SALSA

required: paneer cubes-200g,finely chopped onions-2 tsp,tomatoes-2 big finely chopped,ginger-very small piece finely chopped,green chilli-1 finely chopped,mint-2 leaves chopped,coriander leaves-few chopped,salt-according to taste,black pepper-1/2  tsp,red chilli pd to sprinkle,lime juice-few drops,roatsed jeera pd-1 tsp.
method
mix everything with hand except for the paneer. lastly add paneer and sprinkle some red chilli pd.serve immediately as a starter.alternatively the paneer pieces can be arranged on a plate and the tomato mixture can be served as a topping

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CRISPY PANEER

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required:paneer or cottage cheese-200 g diced in small cubes,maida-2 tbsp,riceflour-1 tbsp,g&g paste-1 tsp,black pepper pd-1 tsp,coriander seeds powdered coarsely-1&1/2 tsp,turmeric pd-1/4 th tsp,green chillies-5 finely chopped,coriander-few leaves chopped,mint leaves-3 leaves,salt-according to taste,garam masala-less than 1/4 th tsp,curry leaves-few chopped,oil-to deep fry
method
mix all the above ingredients and sprinkle little water to coat the maida and riceflour on the paneer.check the salt and deep fry in oil.

RASBERRY ICEPOPS

required:rasberries-4 cups,cane sugar-3/4 th cup ,mint leaves chopped-1 tbsp,water-1 cup

method

puree rasberries in a blender,strain puree and discard solids.heat water,sugar,mint leaves in a small sauce pan over medium heat until sugar dissolves.stir mint syrup into puree.pour puree into the molds and freeze

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BRUSSEL SPROUTS FRY

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required:oil-1 tbsp,mustard seeds-1 tsp,uraddal-1tsp,turmeric pd-1/4 th tsp,onion-1 medium,curry leaves-1 sprig,brussel sprouts-1/2 kg,salt-according to taste,garlic chilli pd-1 tsp,sesame and roasted chanadal pd[karappodi]-2 tsp

method

wash the brussel sprouts and put them in a food processer to shred them.heat the oil and tip in  the mustard seeds,uraddal.when the mustards pop add the onions,turmeric pd,curry leaves to the pan and stirfry.when the onions turn light golden then put the shredded sprouts,salt and cover for 2 to 3 min on a medium flame.later open the lid and  fry for another 2 to 3  min.lastly add karappodi and garlic chilli pd.mix nicely and turn off.serve with rice.

DOSA WITH RICEFLOUR

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required:uraddal-1 cup,riceflour-2 cups,salt-according to taste,water-to soak and to make batter,oil-to fry
method
soak the uraddal for 3-4 hours after washing it nicely.also soak the riceflour in enough water to make a thin paste.grind the uraddal into a smooth batter and  remove to a vessel.mix the riceflour paste with the 
uraddal batter.add enough salt.no fermentation is required for these dosa's.take a non stick dosa pan and heat it up nicely and make a thick dosa.pour oil around the dosa. flip to the other side and cook again.

TOMATO RASAM WITH COCONUT MILK

required:turmeric pd-1 pinch,slit green chillies-5 or 6,coconut-1/2 portion grated,tomatoes-2 big,salt-according to taste,tamarind paste-1/2 tsp[optional if tomatoes are not sour],coriander leaves-few chopped,water-5 to 6 cups
tempering:oil-2 tsp,garlic cloves-1,mustard seeds-1 tsp,cumin seeds-1/2 tsp,curry leaves-1 sprig
method
grind the chopped tomatoes and strain the juice.grind the grated coconut with half the water and strain to get the thick coconut milk.put the grated coconut back in the blender and pour the remaining water and grind again to get the thin milk.strain again.now mix the tomato juice,coconut milk,green chillies,turmeric pd,salt and boil this for about 15-20  min on medium flame until the raw smell of the coconut disappears.add the coriander leaves lastly.
prepare the tempering and pour into the rasam.mix nicely.serve with rice.

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TOMATO PEANUT CHUTNEY

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required:peanuts-1 cup,garlic cloves-2,salt-according to taste,cumin seeds-1/2 tsp,green chillies-6,tamarind paste-1/4 th tsp[optional if tomato is not sour],tomato-1 big chopped,oil-2 tsp,water-for chutney consistency

for tempering:oil-1 tsp,mustard seeds-1 tsp,uraddal-1 tsp,chanadal-1/2 tsp,curry leaves-1 sprig

method

dry roast the peanuts and peel them when warm.in the same pan add oil and fry the tomato and green chillies.when the oil appears on the surface of tomatoes,turn off.now grind peanuts,green chillies,tomato,cumin seeds,salt,garlic cloves,tamarind paste together.later add water to this mix and grind to adjust the consistency.
prepare the tempering and mix this in the chutney.serve thic chutney with dosa,idli,pesarattu and vada

MUSHROOM PEPPER FRY

required:mushrooms-250 g,oil-3 tsp,onion-2 tsp finely chopped,turmeric pd-a pinch,ginger&garlic paste-1/4 th tsp,black pepper pd-1/2 tsp,green chillies-1 finely chopped,salt-according to taste,coriander-few leaves chopped,lime juice-few drops

method
wash the mushrooms and dice them.add little oil and stirfry the mushrooms on high flame until the water from the mushrooms dries up.remove the mushrooms to a plate.in the same pan add little oil if necessary and then add onion,green chilli,turmeric pd and salt.when the onion is light golden in colour add ginger&garlic paste.after a min,tip the mushrooms back into the pan and mix everything.adjust the salt.add the black pepper pd and stirfry for another 2 to 3 min.turn off and add coriander leaves,lime juice.mix nicely.

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AVACADO CHUTNEY

required:avacados-2 green in colour,cumin seeds-1/2 tsp,green chillies-10 to 12,garlic cloves-2,salt-according to taste,oil to fry green chillies-1 tsp,tamarind paste-1/2 tsp[or lemon juice]
tempering:oil-2 tsp,mustard seeds-1/2 tsp,uraddal-1/2 tsp,chanadal-1/2 tsp,curry leaves-1 sprig
method
cover and fry the green chillies in a vessel on a low flame.peel the avacados and deseed them.dice them and put them in a food processor them along with fried green chillies,garlic,cumin seeds,salt,tamarind paste.tempering is optional.

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AVACADO ALMOND PUDDING

required:ripe avacados-2,honey-to taste,unsweetend vanilla almond milk-3/4 th cup,almonds for garnish-sliced and toasted 
method
combine avacados,almond milk,honey in a blender.puree until smooth.spoon into individual dessert glasses and top with toasted almonds.

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MUNAGAKU PESARAPAPPU

required:oil-1 tbsp,dry red chilli-1 broken,mustard seeds-1/2 tsp,uraddal-1 tsp,chanadal-1/2 tsp,turmeric pd-1/4 th tsp,curry leaves-1 sprig,split yellow moongdal-1 cup,drumstick leaves or munagaku-2 cups washed nicely,salt-according to taste,water-to cook the dal,garlic chilli pd-1 tsp.
method
boil the moongdal with water until soft and drain the water.cook the dal seperately because it should not turn mushy. do not cook in a pressure cooker.
take a non stick pan and pour the oil.after the oil is hot, tip in the mustard seeds, uraddal,chanadal and lastly the dry red chilli.when the dals turns golden then add the cooked moongdal and fry for a min.then tip in the munagaku and fry until the raw smell disappears.lastly add salt&garlic chilli pd.mix nicely and turn off.

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PEANUT AND COCONUT CHUTNEY

required:green chillies-4 or 5, coconut-1/2,peanuts-3/4 th cup dry roasted and peeled,garlic cloves-2,salt-3/4 th tsp or according to taste,curry leaves-1 sprig,cumin seeds- 1/2 tsp,tamarind paste-1/4th tsp,water 
for tempering:oil-2 tsp,mustard seeds-1 tsp,uraddal-1 tsp,curry leaves-1 sprig
method
dry roast and peel the peanuts when they are warm.dice the coconut in small pieces.grind coconut,peanuts,green chillies,salt,cumin seeds,garlic cloves,tamarind paste together in a mixie.later add little by little water to get the desired consistency and keep grinding.prepare the tempering and add to the chutney.serve with dosa's or idli's.

JONNA RAWA DOSA

required:jonna pindi or sorghum flour-1 cup,riceflour-1/4 th cup,green chillies-3,ginger small piece-very finely chopped,salt-1/2 tsp or according to taste,cumin seeds-1/2 tsp,coriander leaves finely chopped-few,oil-1 or 2 tsp 
method
mix jonna pindi and riceflour together.add salt,cumin seeds,green chillies,ginger,coriander leaves to the mix.add enough water to make the batter thin and runny.heat a non stick dosa pan.when sizzling hot,pour the batter from the top.turn the pan if required to spread the batter.after few seconds, pour the oil around the dosa and also in the middle.wait for the dosa to change colour and serve with peanut-coconut chutney.

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CAULIFLOWER AND COCONUT CHUTNEY

required:cauliflower-7 or 8 small flowerettes ,coconut-1/2,green chillies-6,onion-1 small,ginger-a small piece,salt-according to taste,tamarind paste-3/4 th tsp,cumin seeds-1/2 tsp,oil-2 tsp
for tempering oil- 2tsp,mustard seeds-,uraddal-1 tsp,curry leaves-5
method
take a vessel and heat it up with oil.fry the onion,green chillies,cauliflower together while keeping them covered.when the green chillies slightly change colour,turn off.the onion and cauliflower need not change colour.now grind coconut pieces,ginger,cumin seeds,tamarind paste along with cauliflower,onion,green chillies and salt.
add the tempering to the prepared chutney.serve with dosa,idli,pesarattu

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STIRFRIED MUSHROOMS

required:mushrooms-250 g diced ,garlic-3 cloves finely chopped,salt-to taste,red chilli flakes-1 tsp,parsley-few leaves,butter-1 tbsp
method
melt the butter in a non stick pan and tip in the garlic.after few seconds, tip in chopped mushrooms.fry on high flame until the water from the mushrooms dries up.now add the chilli flakes and salt.stirfry for another 3-4 minutes and add parsley leaves.nicely mix and turn off.serve with rice or as a snack.

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TOMATO FRY

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required:tomatoes[sour variety]-8 big chopped,oil-1&1/2 tbsp,onion finely chopped-1 big,ginger&garlic paste-1&1/2 tsp,turmeric pd-1/4 th tsp,salt-to taste,red chilli pd-1&1/4th tsp
method
take a cast iron pan and heat the oil.tip in the onions and fry them with little salt until light golden.now add the ginger&garlic paste to the onions and fry for a minute on medium flame.next tip in the chopped tomatoes,turmeric pd and keep frying on a medium flame without covering.first the tomatoes turn pulpy and later they turn dry.meanwhile tip in the red chilli pd and the remaining salt.turn off when the oil appears on the surface.

ONION UTHAPPAM

required:fermented dosa batter-2 ladles which already has salt,salt-to taste,cumin seeds-1/4 th tsp,onion finely chopped-1 small,green chilli-1 finely chopped,oil-1 tsp
method
mix the onions,green chillies,cumin seeds with little salt.crush them together with hand nicely.
the dosa batter should be thick but of pouring consistency.take a non stick pan and pour the batter in the m iddle when the pan is hot.now reduce the flame to medium.the batter will spread by itself.sprinkle the onions on the dosa.pour the oil around the the uthappam and cover.open the lid and slightly lift the uthappam to check if it is golden brown and then flip carefully and cook on the other side.

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POTATOES WITH DILL

required:potatoes-3/4 th kg,butter-1&1/2 tbsp,dill leaves-2 big bunches,salt-according to taste,garlic chilli pd-1 tsp
method
take the dill leaves bunch and chop off the thicker stems at the bottom.wash and chop them roughly and keep.wash the potatoes and cut them in half.put them in a pressure cooker and add water until they are immersed.now cook for 2 whistles.after the pressure is reduced, peel and dice the potatoes.
heat the butter in a non-stick pan and add the potatoes.keep frying the potatoes on medium heat until they are crisp and golden in colour.finally add the dill leaves and mix nicely.add salt and garlic chilli pd at last.mix nicely and serve with rice.

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