CHOCOLATEY PEANUT BUTTER BITES

required: unsweetened cocoa pd-1/4 th tsp,unsweetened desiccated coconut-1 cup,dried cranberries-1 tbsp, mejdool dates-4 or 5 finely chopped,kissmiss or raisins-1 tbsp,peanut butter-1/2 cup
method
mix all the ingredients very well in a vessel and make bite sized balls.roll them in coconut again and store them in an airtight container

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OVERNIGHT SWEETPOTATO OATS

required:almond flakes-2 tbsp,coconut milk-enough to keep the mixture wet,sweetpotato-1 small roasted and mashed,old fashioned oats-2&1/2  tbsp,chia seeds-1 tsp,fruit-optional
method
take a roasted sweetpotato and mash it well.to roast the sweetpotato dice it and cook it covered in a sauce pan with little ghee until soft on medium to low heat.mix almond flakes,oats,chia seeds in a airtight container along with mashed sweet potato and coconut milk.
keep this overnight in the refrigerator .if the mixture absorbs all the moisture add some more coconut milk in the morning.this can be had with a banana or any other fruits.the chia seeds can be replaced by subja seeds.coconut can be replaced by normal milk

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AVACADO CAKE IN A MUG

required:avacado-1 deseeded and mashed,sugar-5 tbsp,oil-2 tbsp,maida or all purpose flour-8 tbsp,cardamom pd-2 pinches,baking pd-1 tsp,milk-4 tbsp
method
mash the avacado well with a fork on a cutting board.scoop into a microwave safe mug.add milk,baking pd and mix well.now add sugar and mix again.lastly add the flour,cardamom pd,oil and mix.turn on the microwave.it takes about 2 min for this to cook.check in the middle with a toothpick or a fork and if it comes out clean take out the mug.if it is still wet increase the time by another 15  to 30 sec

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COCONUT PUDDING

required:1 can coconut milk,fine granulated white sugar-1/4th cup,cornflour or cornstarch-1/4th cup
method
mix all the above ingredients in a saucepan without any lumps.now put the vessel on the stove and on medium heat keep stirring for 15 to 20 min until a thick paste or a thick custard like consistency is formed.pour little water into a pudding mould and pour it out.now scrape out the sauce pan and put  the paste into the mould. let it come to room temperature.then put the mold in the refrigerator for 2-3 hours until its cold and sets completely. place a plate on top of the pudding mold and by holding the mold and the plate together, gently take them upside down and tap lightly on the mold to demold

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SAUSAGE AND SPINACH FRIED RICE

required:1 tbsp oil,garlic clove-1 or 2 roughly chopped,1 heaped cup-uncooked rice,salt-according to taste,spinach leaves-3 handfuls,white pepper pd-1tsp,red pepper and roasted garlic chicken sausages-4,msg-1/4 th tsp[optional]
method
cook the rice with enough water and let it come to room temperature.heat a wok with oil and tip in the garlic.when the garlic slightly changes colour ,tip in sausages and fry for half min.add rice,white pepper pd,msg and mix well.lastly add spinach,salt.turn off when the spinach wilts.

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CORN GRITS OR RAWA UPMA

required:oil-1 tbsp,mustard seeds-1/2 tsp,uraddal-1 tsp,green chillies-3 finely chopped,carrot-small pieces few,raw peanuts with skin-1&1/2 tbsp,salt-according to taste,curry leaves-few, corn rawa-1 cup,water-2&1/2 cups,coriander-finely chopped.
method
if rawa is very coarse grind it and use it or corn grits will be perfect for this recipe.heat the oil in a 
vessel and pop the mustard seeds.tip in uraddal,curry leaves and lastly peanuts.when the peanuts are fried, tip in green chillies,carrot. fry and then pour the water and add salt.when the water comes to a boil add the rawa and keep it covered until cooked.lastly add coriander.

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POHA OR FLATTENED RICE CEREAL

required:red rice flakes-1 cup,milk-enough to soak the poha,1 tsp-sugar or grated jaggery or honey ,cinnamon pd-1 pinch,ripe banana-1 sliced,almond slices or fried cashew bits or fried peanuts,grated coconut[optional]
method
mix the rice flakes with milk and keep aside for 20 min until soft.now add the cinnamon pd,sugar,nuts,grated coconut and mix well.lastly add the sliced banana or any other fruit.

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DRUMSTICK LEAVES POWDER

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required:dry red chillies-13 long,chanadal-4 tsp,uradal-4 tsp,cumin seeds-1 tsp,garlic cloves-2,tamarind paste-1 tsp,dessicated coconut-3 tbsp,salt-according to taste,hing or asafoetida-2 pinches,oil-3 tsp,drumstick leaves-2 handfuls
method
wash the drumstick leaves and put them on a towel to dry them.take a pan and pour oil into it.when hot add the hing,chanadal,uraddal,dry red chillies and fry.when they slightly change colour; tip in cumin seeds,dessicated coconut. fry until the coconut is slightly golden and remove all this mixture to a mixie jar.
in the same pan tip in the leaves and fry until they are dry and crisp.to this add the tamarind paste and fry a little.grind all this with enough salt,garlic cloves.serve with rice or idli

SWEET TAPIOCA PANCAKE

required:riceflour-2 cups,semolina or sooji-1 cup,sugar-1 cup,tapioca or sabudana-1 cup,water-1 cup,milk-2 cups,water-2 cups[for soaking],oil-few spoons
method
take tapioca and soak them in double the quantity of water for 3 hours.to this add all the above ingredients and mix well.leave this in the refrigerator overnight.next day before making the pancakes
keep the batter outside for an hour.mix well and pour this onto a heated,greased tawa or griddle and cook on both sides with little oil.each time mix well because the riceflour will settle in the bottom.

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WHEATFLOUR LADDU

required:wheatflour-5 cups,cane sugar brown-3 cups,melted ghee-as necessary,almonds whole or flakes-some,cashew bits-some,kiss miss-few
method
dry roast the wheatflour in medium flame until reddish in colour and there is nice toasted smell.use a spatula to move the flour around.this will take about 25-30 min.in a smaller vessel fry the kissmiss in ghee and turn off to this add almonds[whole or sliced],cashew bits and mix well.they should be toasted but should not change colour.drop the dry fruits,sugar into the pan with flour.use melted ghee to make laddu's while the flour is still hot.

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PUMPKIN SMOOTHIE

required:1 cup of cold pumpkin puree,bananas-2,maple syrup-2 tsp,cardamom pd-2 pinches, cold milk or almond milk-2 to 3 cups
method
put the pumpkin puree,bananas,cardamom pd,maple srup,milk in a blender jar and blend

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LADIES FINGER PAKODA

required:ladies finger-15 nos,riceflour-1/4 th cup,chickpea flour-3/4th cup,red chilli pd-3/4 th tsp, salt-according to taste,water-to make batter, cumin pd-1/2 tsp, black cumin seeds or nigella-1 tsp, soda-a pinch, oil-to deep fry
method
make a thick batter by mixing the flours with red chilli pd,salt,soda,cumin pd, black cumin seeds with enough water.wash the ladies finger and chop off the tops.make a slit length wise and dip in batter so that it coats on all sides.slowly release into the hot oil and fry on all sides.when light golden remove and fry again.

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BACHALIKURA OR MALABAR SPINACH CURRY

required:1 tbsp-oil,mustard seeds-1/2 tsp, cumin seeds-1/2 tsp, turmeric pd-2 pinches,onion-1 small finely chopped, green chilli-1 sliced,red chilli pd-1/2 tsp, salt-according to taste,bachalikura-1 big bunch roughly chopped with stems, tamarind paste-1/2 tsp
method
method
heat a pan with oil and pop the mustards.tip in onion, green chilli, cumin,turmeric pd and stir fry.when the onion turns light brown, tip in the leaves.also add tamarind paste,red chilli pd, salt and cover.after the leaves wilt remove the cover and mix well.after the water evaporates turn off.
alternatively cook the leaves along with onion, green chilli, tamarind,salt,red chilli pd, turmeric pd and later do the tempering

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OPEN FACED FIG SANDWICH

required:rice cake-1[quaker],ripe figs-3,sweetpotato butter-2 tsp
method
take a rice cake and arrange on a plate.top it up with sweet potato butter and arrange the sliced figs on top.figs can be replaced with banana as well

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URADDAL VADA

required:uraddal-1 cup,black pepper corns-1/2 tsp,salt-according to taste,hing-2 pinches, oil-to deep fry
method
wash and soak uraddal for half an hour in water.drain and keep aside for 5 min.grind pepper, hing,salt,uraddal together until the dal is little coarse.make thin vadas on the palm and deep fry in oil.same vada can be made with black slit uraddal.then the dal has to be soaked for one hour

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PAKODA WITH SWEET POTATO

required:riceflour-1/2 cup,chickpea flour-1/2 cup, soda-1 pinch, carom seeds-1/4 th tsp,salt-according to taste, red chilli pd-1/2 tsp, sweet potato-1 small size, water-for batter,oil-to deep fry
method
dice the sweet potato into round slices.the slices should be very thin.heat the oil for deep frying.make a thick batter by mixing; chickpea flour,soda,carom seeds, salt,red chilli pd,riceflour with enough water.add little by little water while making the batter.dip the sweet potato in the batter and slowly drop the pakodas in hot oil.fry on both sides until golden and remove to a plate which is lined with paper towel.

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SWEETPOTATO PICKLE

required:1/2 kg peeled sweet potato,100g- tamarind, fenugreek pd or methi pd-2 tsp, garlic-100g,125 g- red chilli pd, salt-to taste
for tempering:groundnut oil-250 g, dry red chilli-1 broken,uraddal-1/2 tsp,mustard seeds-3/4 th tsp,chanadal-1 tsp,hing-2 pinches,curry leaves-few
method
wash the tamarind and soak in enough water.remove any fibrous parts of the tamarind after it turns soft.heat the softened tamarind on the stove for a min after removing the excess water.peel the garlic.grind sweet potato with tamarind paste, garlic,salt,red chilli pd, methi pd
prepare a tempering with oil, mustard seeds,uraddal,hing and curry leaves and add to the pickle

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RASBERRY AND PEACH SMOOTHIE

required:2 handfuls rasberries,peach-1 deseeded, banana-1 diced,maple syrup-1 or 2 tsp,cold milk or coconut milk-enough to get a smoothie consistency
method
blend everything together in a mixer jar.

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CABBAGE& COCONUT FRY

required:1/2 tbsp- oil, mustard seeds-1 /2 tsp,uraddal-1 tsp,curry leaves-few,green chillies-3 finely chopped, turmeric pd-1/4th tsp, grated coconut-3 tbsp,onion-2 tbsp finely chopped, cabbage-1/2 kg chopped
method
mix cabbage with onion, turmeric pd, coconut,green chillies, salt,curry leaves.prepare a tempering with mustard seeds,uraddal and put the cabbage mix into the pan.cover for a min.open the lid and mix once.after 2 min turn off.

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BANANA WALNUT CAKE

required:large bananas-3 mashed,vanila essence-1 tsp,eggs-2,baking soda-1 tsp,hot water-1 tbsp,butter-1/2 cup,sugar-3/4 th cup,maida or all purpose flour-1&3/4 th cup,walnuts-1/2 cup chopped,milk-3 tbsp

method

cream butter,water,sugar.add eggs,mashed bananas.dissolve soda in milk and add to the mix.now add the flour little by little to the batter.add chopped walnuts.bake at 180c or 350F for 1 hour in a preheated oven.

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WHEATFLOUR BISCUITS

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required:wheatflour-1 heaped cup,fine granulated sugar-1/2 cup,unsalted butter-3/4 th cup softened or room temperature,baking pd-1 tsp,cardamom pd-1 tsp,milk-1 or 2 tbsp[optional]
method
mix butter and sugar well.to this add wheatflour,baking pd,cardamom pd and mix again.a very soft dough will be formed.no need to knead well.if necessary add milk to make it soft.roll this dough with a rolling pin carefully on a parchment paper and cut into desired shapes.carefully lift these up with the spatula and place them on a greased baking tray.repeat this process until the dough is finished.preheat the oven to 350F or 180 C and bake at 350 F or 180 C for 18-20 min

MAJJIGA CHARU

required:curd-1 kg
for tempering:oil-1 tbsp,dry red chillies-5 broken into small pieces,mustard seeds-1 tsp,methi seeds-a pinch,green chillies-2 finely chopped,cumin seeds-1/2 tsp,curry leaves-few,turmeric pd-2 pinches
to mix in the curd:onion-1&1/2 large finely chopped,green chillies-2 finely chopped,salt-according to taste
method
mix onions,green chillies,salt well in the curd.prepare the tempering by heating the oil. tip in red chillies,mustard seeds into the oil.when the mustards pop; tip in methi seeds,cumin seeds,curry leaves,turmeric pd.add the tempering to curd after the cumin seeds crackle.

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CARROT PAYASAM

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required:gerber carrot-2-4oz bottles,coconut milk-90 g or 1/2 cup,milk-90 g or 1/2 cup,sugar-according to taste,cashew bits-few,kissmiss-few,ghee-2 tsp
method
fry cashew bits and kissmiss in ghee and remove to a plate.mix carrot paste to the coconut milk,milk. heat this mixture up on a low flame until this becomes slightly hot and turn off.lastly add sugar and mix well.pour into individual glasses and serve hot.sprinkle fried cashew bits and kissmiss on top.instead of two types of milk this can be made with double the quantity of coconut milk.

GREEN PEAS OOTHAPPAM

required:2 tbsp- thawed frozen green peas,slightly thick dosa batter-2 ladles,salt-to taste,oil-1 tsp
method
microwave the green peas for 30 sec.add salt to the dosa batter.pour the dosa batter in the center of a heated dosa pan.the batter will spread by itself if the consistency is good.pour the oil around the oothappam and few drops in the center.now sprinkle the green peas on top and wait until the bottom becomes golden in colour.now flip and cook again.

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MUSHROOM AND BROCCOLI SOUP

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required:mushrooms-400 g diced, finely chopped onion-1 tbsp,butter-1/2 tbsp,thai style green curry powder[by gourmet collection]-3 tsp,coconut milk-1 tin or 400ml,black pepper pd,broccoli-1 small head cut into small florets,milk-3 cups,salt-according to taste
method
heat the butter in a vessel and tip in the onions.lightly saute and when they sweat, tip in the mushrooms and stir fry until they turn little soft.add the curry powder,coconut milk,broccoli,black pepper powder,milk and cook until the broccoli is slightly soft.add salt and  mix well.serve hot

CARROT, TOMATO AND AVACADO CHUTNEY

required:1 carrot diced,2 small avacados,1 large tomato cut into medium pieces,cumin seeds-1/2 tsp,tamarind paste-1/4 th tsp,green chillies-5,garlic cloves-2,salt-according to taste,turmeric pd-a pinch,oil-4 tsp
for tempering:oil-1/2 tbsp,mustard seeds-1/4 th tsp,chanadal-1/4 th tsp,uraddal-1/4 th tsp,curry leaves-few
method
fry the green chillies in little oil and put them in a mixie jar along with garlic,tamarind paste,cumin seeds.grind to a smooth paste.in another vessel simaltaneously add little oil and put the carrot along with the tomato pieces and cover until cooked.put this into the mixie jar after it comes to room temperature along with salt and turmeric pd.grind in whipper mode.mash the avacados in a bowl after deseeding them.put the ground paste in the same bowl and mix well.prepare the tempering and add to the chutney

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CASHEW BRITTLE OR JEEDIPAPPU PAKAM

required:cashews-1&1/4 th cups,1 cup-grated jaggery,water-1/2 cup,ghee-3 tsp
method
fry the cashesws on a medium flame until they slightly change colour.soak the jaggery in water and strain after it completely melts to remove any impurities.apply little ghee to a plate and keep aside.cook the jaggery until it reduces and thickens.keep stirring while cooking.test the jaggery syrup by putting a drop on a plate filled with water.repeat this process until the drop is not stretching between the fingers anymore.pour the cashews into the syrup and mix well.turn off and put this mixture onto the greased plate.break it into pieces after this cools down

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YOGHURT AND MANGO PARFAIT

required:greek yoghurt vanila flavoured non-fat,naturally sweetened-4 or 5 tbsp,granola blueberry and pecan[quaker]-2 tbsp,mango pieces-few,rasberry pieces-few
method
layer the ingredients as shown in the picture.the fruits can be crushed with little sugar before adding but it is optional.

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KALE AND MANGO SALAD

required:1 bunch light green kale,honey-4 tsp,ripe mango-1 diced, black pepper pd-1/4 th tsp,salt-according to taste,roasted and salted pistachios-few,small lemon-1,extra virgin olive oil-2 tsp
method
wash the kale nicely and drain.remove the stem part from the leaf and chop fine.put the chopped leaves in a broad vessel and add salt.mix well and keep aside for 5 min.now add the lemon juice,black pepper,olive oil,honey and mix well again.tip in the mango and add the pistachios finally.mix lightly again.

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CAPSICUM CHANADAL FRY

required:1 capsicum or green bell pepper diced,chanadal-1/2 cup,dry red chillies-4,cumin seeds-1/2 tsp,oil-1 tbsp,mustard seeds-1/2 tsp,uraddal-1/4 th tsp,curry leaves-1 sprig,turmeric pd-2 pinches,hing-a pinch,salt-according to taste,oil-1&1/2 tbsp
method
soak the chanadal for 2 hours in water along with dry red chillies and grind with cumin seed, salt to a coarse paste.heat a non stick pan with oil and add mustard seeds.when they pop, tip in hing,uraddal,curry leaves.after the dal changes colour add the ground paste,turmeric pd and fry a min. next add capsicum into the pan and fry until it becomes slightly soft.

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MANGO JELLY

required:1/2 cup milk,15 g-unflavoured gelatin,mango pulp-1 cup,water-1&1/2 cups,sugar-4 tsp
method
heat a vessel and pour water.immediately add gelatin,mango pulp,sugar,milk and whisk continuously.when it starts coming to a rolling boil,turn off.pour into silicone cups and put them in the refrigerator until set.after an hour or so lightly tap to demold.put some mango pieces on top to decorate

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MIXTURE-2

required:raw cornflakes-3 handfuls,sabudana or tapioca pearls-big size nylon variety 2 handfuls,potato sticks-dried store bought-2 handfuls,curry leaves-few,salt-according to taste,red chilli pd-according to taste,groundnuts-2 handfuls,oil-to deep fry
method
heat the oil in a frying pan and add cornflakes to it.with a slotted spoon remove them to a vessel which is lined with tissues.repeat until all of them are fried.fry the groundnuts next and remove to a plate.put the potato sticks in a strainer dipped in the same oil and fry with the help of a spoon.keep them seperately.next add sago or tapioca to the pan and keep distance because they splatter oil until they puff up.put them on a bed of tissues.lastly fry curry leaves.keeping all of them seperately helps because some of them may remain overcooked or under cooked.heat a big vessel and put all the fried items together and sprinkle red chilli pd,salt and mix very lightly.store in an airtight container after this mixture comes to room temperature.

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RIDGEGOURD WITH MOONGDAL

required:moongdal-1 heaped cup, onion-1 small size chopped, ridgegourd-1 peeled and big cubes
,turmeric pd-2 pinches,red chilli pd-1 tsp,salt-according to taste,water-3 cups
for tempering:oil-1 tbsp,garlic clove-1 crushed,mustard seeds-1/2 tsp,cumin seeds-1/2 tsp,curry leaves-few
method
put the washed moongdal in a pressure cooker along with ridgegourd,onion,water.close the lid and cook for a whistle.after the pressure comes down,add red chilli pd,turmeric pd,salt to the dal.if there is more water left let it cook on high heat to evaporate a little.the dal should not turn mushy.

prepare the tempering in another vessel by adding crushed garlic,mustard seeds in hot oil.when the mustards pop,add cumin seeds,curry leaves and pour this tempering into the dal

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QUICK PAN GRILLED CHICKEN KABOBS

required:1 chicken breast thinly sliced into long strips,garlic salt-2

pinches,black pepper pd-1/4 th tsp, oil-1 tbsp,fresh rosemary leaves or dried rosemary-little
method
take a stovetop grilling pan and heat it sufficiently.pour the oil and after it is hot,place the chicken strips on the pan and grill on both the sides by sprinkling garlic salt,pepper pd and lastly rosemary.

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SEMIYA OR VERMICELLI PAYASAM

required:1 cup semiya or vermicelli,7 cups-milk, sugar-little less than 1/2 cup,almond flakes-3 tsp,kissmiss-2 tsp,ghee-4 tsp
method
heat ghee in a pan and tip in kissmiss.fry until it puffs and becomes golden.remove to a plate.also fry the almond flakes in the remaining ghee until golden and remove to the same plate.now add little ghee if necessary and saute the vermicelli on medium flame until it changes to an even golden colour.pour milk into the same pan and let it cook on medium flame.stir inbetween.when the vermicelli turns soft,add sugar and mix well.lastly add the almond flakes and kissmiss.serve hot or chilled

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PUNUGULU

required:dosa batter-5 cups,maida or all purpose flour-1&1/2 tbsp,onion-1/2 big finely chopped,green chillies-3 finely chopped,cumin seeds-1 tsp,coriander-chopped little,curry leaves-few chopped
method
mix dosa batter with onions,coriander,curry leaves,maida,cumin seeds,salt and green chillies.deep fry this by dropping small lumps of this mixture into the hot oil or into the aebleskiver pan.fry on both sides.if using the aebleskiver pan pour oil into each slot upto half and also pour oil on the top layer around the slots so that the batter does'nt stick.

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RIDGEGOURD FRY WITH SESAME

required:oil-1 tbsp,mustard seeds-1/4 th tsp,cumin seeds-1 tsp,onion-2 tbsp finely chopped ,curry leaves-few,turmeric pd-2 pinches,ridgegourd-2 medium size peeled and cut into small cubes,garlic cloves-2,dry red chillies-3,white sesame seeds-1 tbsp toasted and powdered,salt-according to taste
method
heat the oil in a pan and pop the mustards.tip in curry leaves, onion and turmeric.after the onion is light golden add the ridgegourd,salt and cover for sometime on medium flame.meanwhile grind garlic,dry red chillies,cumin seeds.after the ridgegourd is soft and little dry add the ground powder and mix well.wait for 2 min and lastly add the sesame powder and mix again.

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PEANUT LADDU

required:peanuts-4 cups,grated jaggery-2 cups,melted ghee-few spoons
method
fry the peanuts in ghee until they are light brown in colour.peanuts with the skin or without skin can be used. after a min, grind the peanuts along with jaggery in the whipper mode.this need not be very smooth in texture.immediately start making laddus while this is warm.if the mix cools down add little melted ghee to shape them into laddu's

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MANGO AND CUCUMBER SMOOTHIE

required:mango pulp-500 g[store bought],coconut water-250 ml,cucumber or kheera-1 small ends removed and peeled,mint leaves-few
method
pour in the mango pulp,coconut water,cucumber,mint leaves in a blender jar and blend to smooth consistency

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CAPSICUM PEANUT FRY

required:capsicum or green bell pepper-2 diced into big cubes,oil-1/2 tbsp,mustard seeds-1/4 th tsp,uraddal-1/2 tsp,curry leaves-few,peanuts-3 or 4 tbsp roasted and coarsely ground,red chilli pd-1/2 tsp,salt-according to taste,turmeric pd-2 pinches
method
heat up the oil in a pan and tip in mustard seeds.now add uraddal,curry leaves,turmeric pd and wait until the dal turns slightly golden.tip in capsicum along with peanut pd,red chilli pd and fry until the peanut doesn't burn on moderate flame.lastly add salt and mix well

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CHEKKIDALU

required:4 cups riceflour,1 cup uraddal,water-2 glasses,carom seeds-2 tsp,salt-1 tsp or according to taste,oil-to deep fry,sesame seeds-1 tsp
method
soak the uraddal for 30 min and and cook in a pressure cooker with water for 3 whistles and turn off.grind the dal without adding any extra water.sieve the riceflour and to this flour add the salt,carom seeds,sesame seeds and the ground paste little by little until this forms a soft dough.start heating the oil in a frying pan.take two broad slotted spoons used for deep frying and oil them.using a design press ,press the dough onto the slotted spoons.when the oil is hot, put these slotted spoons along with the dough slowly into the oil and after the dough seperates from the spoon remove the spoons.fry them both sides

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ALMOND BURFI

required:sugar-1 cup,milk-1cup,almonds-1 cup,saffron-few strands,cardamom pd-2 pinches,melted ghee-6-8 tsp
soak the almonds overnight and peel.
alternatively put the almonds in hot boiling water and turn off the stove.put them in for 2 min and with a slotted spoon remove and put them in cold water.apply some pressure on the skin to peel.leave them to soak in normal water overnight.
in the morning grind them with milk and add to the pan.also add ground sugar,saffron,ghee at the same time and keep on moving the mixture around the pan until the mixture thickens and not sticking to the pan.apply some ghee to a parchment paper and leave this mixture to cool down on the paper.roll evenlywith a rolling pin after the mixture cools down completely.before doing so apply some ghee to the rolling pin.cut them in desired shapes and freeze them for sometime.this is good for 10 days and if stored in the refrigerator stays for a month

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TAPIOCA IN SWEET COCONUT CREAM

required:coconut milk-2 tins,tapioca-1/4 th cup,sugar-according to taste,ripe mango pieces-few,water-3 cups to cook tapioca
method
soak the tapioca for 10 min in water after washing for 2-3 times.put them in a microwave safe bowl and boil for about 7-8 min until soft.keep adding water if necessary while cooking.pour this into the heated coconut milk and add sugar.turn off and add mango only when serving.normal milk can also be replaced with one tin of coconut milk.

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GINGER CHICKEN

required:chicken-3/4 th kg with bones,bayleaf-1,onion-3/4 th large size chopped and pureed,oil-1 tbsp,ginger paste-1 tbsp,red chilli pd-1 tsp,thick tomato paste[canned]-1/2 tbsp,salt-according to taste,coriander leaves-little chopped,water-to cook-2 cups,turmeric pd-1/4 th tsp,roasted
coriander pd-1 tsp,roasted cumin pd-1/2 tsp,green chilli-1 slit
method
heat a pan with oil and tip in bayleaf.add onion puree,green chilli and  saute till light golden in colour.next add ginger paste and fry until the raw smell disappears.add the chicken and wait for 5 min.saute well and tip in salt,coriander pd,cumin pd,red chilli pd and then lastly add water.keep it covered on medium heat and when the chicken is almost cooked add the tomato paste and cook further.lastly add coriander.

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MUSHROOM AND MOONGDAL VADA

required:broken moongdal with skin-1&1/4 cups,green chillies-3 finely chopped,coriander-roughly chopped a handful,garlic cloves-3 roughly chopped,chickpea flour-1 tbsp,riceflour-2 tsp,button mushrooms large size-3 roughly chopped into small bits,saunf-3/4 tsp,onion-1/2 large roughly chopped,curry leaves-chopped few,salt-according to taste,oil-to deep fry
method
wash and soak the moongdal in water.drain and grind the moongdal coarsely after soaking for 4-5 hours.to this add mushroom,saunf,salt,coriander,curry leaves,chickpea flour,riceflour,onion,green chillies,garlic and mix well.deep fry these vadas in oil but not in very high temperature .

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EGG WITH METHI LEAVES

required:oil-3 tsp,cumin seeds-little,methi leaves-a handful washed nicely,onion-1 small finely chopped,green chilli-1 finely chopped,eggs-2,salt-according to taste,red chilli pd-a pinch,curry leaves-few,turmeric pd-1 pinch
method
heat the oil and tip in onion,cumin seeds,green chilli,turmeric pd,curry leaves after the oil is hot.fry until the onions turn light golden.add the methi leaves and saute for a min.now break the eggs and add to the pan along with chilli pd,salt.mix well and turn off after a min

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TURNIP AND CHANADAL CURRY

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required:turnip-3/4 th kg grated,chanadal-1 cup,water-3&1/2 cups,grated coconut-1 tbsp,fry red chillies-5,cumin seeds-1 tsp,oil-1 tbsp,mustard seeds-3/4 th tsp,garlic clove-1 crushed,curry leaves-1 sprig,turmeric pd-1/4 th tsp
method
grind dry red chillies,coconut and half of the cumin seeds.wash and soak the chanadal for 30 min in a pressure cooker with 2 cups of water.cook for 2 whistles and turn off.add the turnip to the cooker along with remaining water,ground paste,turmeric pd and cook on medium flame until the turnip is soft.prepare a tempering in a seperate vessel.heat the oil and tip in garlic,mustard seeds.when the mustards pop add the remaining cumin seeds,curry leaves and pour this tempering onto the chanadal mixture

ALOO AND METHI FRY

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required:oil-1&1/2 tbsp,mustard seeds-1/2 tsp,curry leaves-1 sprig,uraddal-1 sprig,uraddal-1 tsp,turmeric pd-1/4 th tsp,drumstick leaves-from 2 big bunches,green chillies-3,ginger-1" piece,salt-according to taste,potatoes-3 large boiled and mashed lightly,onion-1 large thinly sliced and halved
method
grind green chillies with ginger.heat the oil and tip in mustard seeds,uraddal.when the mustards pop add onions,potato,curry leaves,turmeric pd and ground paste.saute for a min and then tip in methi leaves.mix well and saute until the onions are soft and potatoes are golden

SPINACH WITH SWEETCORN

required:oil-1 tbsp,garlic cloves-2 finely chopped,cumin seeds-1/2 tsp,onion-1 small finely chopped,green chillies-2 finely chopped,spinach-570g or 1.25 lbs,frozen sweetcorn-1 cup,coriander pd-3/4 th tsp,salt-according to taste,water-to blanch and grind,cream[optional]
method
blanch the spinach in plenty of hot water for a min.remove to a colander and run cold water on it.drain and grind to a smooth paste with water and keep aside.do not add too much of water while grinding.spinach puree should be not too thick but should be slightly thicker.heat a pan with oil and tip in garlic.wait until the garlic slightly changes colour and tip in onion,cumin,green chillies.saute until the onion is light brown in colour.add pureed spinach and cook for 2 min.tip in sweetcorn along with salt and wait until the gravy thickens until another 3 min.lastly add little cream and turn off.

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GATTI PAKODILU

required:riceflour-3 cups,chickpea flour-1&1/2 cups,carom seeds or ajwain-1 tsp,salt-1 tsp approximately,red chilli pd-1&1/2 tsp,warm melted butter -3&1/2 tsp,water-to prepare the dough,oil-to deep fry
method
grind carom seeds a little and add to the sieved rice flour.also sieve chickpea flour and mix with riceflour.tip in salt,red chilli pd into the flour mix.add butter and mix well.now pour water little by little to make a smooth and soft dough.put the dough in the oiled design press which has the holes for the dough to pass.press the dough into the hot oil in a circular motion.turn the pakoda to other side and also fry until the desired colour is attained
instead of red chilli pd, ginger and green chilli paste can be used in the same recipe for spice.in that case ginger[a small piece],green chillies[2] should be ground to a paste.soak this in little water and strain this water and use it to mix the dough

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