KHEEMA UTHAPPAM

required:thick lightly salted,dosa batter-1 cup,kheema curry-[remove whole spices if any]-4 or 5 tbsp
method
pour the dosa batter in the center of the heated tawa and put the kheema all over it.when the bottom changes colour flip and fry on the other side as well.

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COCONUT STUFFED DOSA

required:honey-1 tsp,granulated sugar-1 tsp,butter-2 tsp,salted dosa batter-3/4 th cup,coconut grated-2 tbsp
method
in a bowl mix coconut,sugar,honey and keep it aside. spread the dosa batter on the heated tawa and when the batter becomes dry spread the mix onto the dosa. pour butter on and around the dosa and roll it carefully.cut through the middle.

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STUFFED EGGPLANTS

required:small purple eggplants-10 nos,red chilli pd-2 tsp, sesame seeds-1&1/2 tbsp,garlic cloves-4 large, cumin seeds-1 tsp, roasted chanadal-2 tbsp, salt-according to taste, dry coconut pieces-3/4 th cup, turmeric pd-1/4 th tsp,oil-4 tbsp

method

grind red chilli pd, sesame seeds, garlic cloves, cumin seeds,roasted chanadal,salt,dry coconut together.wash the eggplants and dry them or wipe them.cut the small portion of the eggplant stem and discard.then make two cuts on egg plants from the bottom to almost under the stem.see to it that the stem is still intact and these cuts are made in equal distance.stuff the eggplants immediately with the ground mixture.take a deep bottomed pan with oil in it and heat it up on low flame.place all the eggplants next to one another and cover to cook on high for a min.then reduce the flame and flip all the eggplants.keep the vessel covered and on the smallest burner.cook until soft.when pressed under the stem portion of an eggplant it should be soft.turn off.


                                                   

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ASPARAGUS OMLETTE

required:a bunch of asparagus-stalks removed and diced into small pieces, coriander -finely chopped, green chillies-2 finely chopped, black pepper pd-a pinch, salt-3 pinches or according to taste, eggs-2,oil-3 tsp
method
stir fry the asparagus and green chillies in oil for half min.remove them to a plate.now beat the eggs with salt and add the fried asparagus, green chillies.pour into the same heated pan.cook on low flame.sprinkle coriander and black pepper pd on top.when the top is slightly set flip and cook on the other side.

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HOT PINEAPPLE DRINK

required:pineapple slices fresh-2 big,water-3/4 th lt, cinnamon-1"piece
method
chop the pineapple into small pieces.put them in a vessel along with water, cinnamon and simmer for sometime until the water reduces to 250 ml.mash the pineapple lightly and strain.serve hot.

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BLACK RICE PAYASAM

required:coconut milk-400 ml[store bought],black rice[ready to eat from costco]-240 g, sugar-8 tsp, cashews-few,kissmiss-few,melted ghee-3 tsp,water-1&1/2 cups
method
mix coconut milk, water,black rice and water.cook in a deep bottomed pan until the colour of the rice has steeped into the milk and add sugar.mix well and turn off after a min.fry the cashews and kiss miss in ghee and add to the payasam
alternatively soak the black rice in water for an hour and cook in a pressure cooker for 3 whistles.for 1 cup of black rice use 2 cups of water and add salt to taste.use this instead of the instant rice.

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MOONGDAL DOSA FRY

required: red onion-1/2 large sliced thin or finely chopped,moongdal dosa-2 medium thick dosas cut into pieces[or any dosa], oil-1 tbsp, mustard seeds-1/2 tsp, cumin seeds-1/2 tsp, turmeric pd-1/4 th tsp,red chilli pd-1/2 tsp,green chillies-2 slit,coriander pd-1 tsp, salt-according to taste,coriander-little,dessicated coconut-1 tbsp,water-1/2 cup, ginger&garlic paste-1 tsp, curry leaves-few
method
heat the oil in a pan and pop the mustards.next tip in cumin seeds, onion,green chillies, turmeric pd, curry leaves and saute until the onions sweat.now add the ginger&garlic paste and fry until the raw smell disappears.now put the dosa pieces, and saute for few sec.tip in red chilli pd, salt.add water and cover until water dries up.lastly add coconut and sprinkle coriander.mix well and turn off.

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CAULIFLOWER AND BRINJAL FRY

required:oil-2 tbsp, cumin seeds-1 tsp, dry red chilli-1 broken,onion-1 large finely chopped,g&g paste-1/2 tbsp, green chilli-1 slit,cauliflower-1 medium head,then brinjal-1/4 th kg,coriander pd-1 tsp, turmeric pd-1/4 th tsp, salt-according to taste, red chilli pd-1&1/2 tsp
method
dice the brinjal and put the pieces in salted water for sometime.later squeeze out the water from the brinjal and use them.separate the florets of cauliflower and blanch them.take a thick bottomed pan and pour the oil.when the oil is hot; tip in cumin seeds, dry red chilli, green chilli.next add the onion,turmeric pd and fry until light golden in colour.put the ginger&garlic paste and fry nicely.tip in squeezed brinjal and cover for half min on high flame.remove the lid and tip in cauliflower,red chilli pd,coriander pd,salt and cover until the vegetables are soft.

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CHANADAL KICHDI

required:chandal-1/2 cup,sonamasoori rice-1&little less than 1/2 cup, mustard seeds-1/2 tsp,cumin seeds-1 heaped tsp, coriander pd-1 tbsp, green chillies-3 slit,dry red chillies-2 broken,salt-according to taste, turmeric pd- 2 pinches,coriander-few leaves,water-4&1/4 th cups,oil-1 tbsp
method
soak chandal for 25 min.also soak the rice for 20 min.take a pressure cooker and heat up the oil.pop the mustards and tip in dry red chillies,cumin seeds, green chillies,tumeric pd.when the chillies change colour add chanadal,coriander pd, rice and stir fry for few sec.add water and close the lid.keep the flame high and turn off after 3 whistles.add coriander after the pressure goes down

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YELLOW CUCUMBER AND PEANUT CHUTNEY

required:cucumber-200 g,peanuts dry roasted-1/2 cup, tamarind paste-1 tsp, green chillies-10 long, cumin seeds-1 tsp,garlic cloves-2 or 3,salt-according to taste, turmeric pd-a pinch, coriander-little,oil-1 tbsp, tomato-1 small chopped
method
peel the cucumber and check to see if the seeds are bitter .if bitter remove them and also the soft part underneath the seeds.use the remaining cucumber.fry the green chillies in oil by covering with a lid until they change colour.now add tomato to the same pan as the green chillies and fry until the juice of the tomato dries up a little.tip in turmeric pd into the pan. now grind green chillies, tomato,garlic,cumin seeds,peanuts,tamarind paste in a whipper mode or coarsely grind.lastly add the cucumber and grind coarsely.mix salt and sprinkle some coriander

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CHEWY COCONUT COOKIES

required:dessicated coconut-40 g,maida or all purpose flour-60 g, baking pd-1/8 th tsp,icing sugar-40 g, salted butter-30g,milk-4 tsp
method
if using unsalted butter add 2 pinches of salt to the dough.butter should be in room temperature.cream the butter and sugar in a mixing bowl with a spatula.sieve the maida and baking pd.add desiccated coconut to the sugar mixture.also add the flour to the same bowl.make a dough by adding milk.divide the dough in equal portions.make round balls and flatten them.dust them with desiccated coconut.put them on a baking tray and bake in a preheated oven for 180 c or 302 F for 10 min.

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STIRFRIED SPINACH

required;baby spinach roughly chopped-about 250 g or 9 oz, onion-chopped-2 tbsp, black cumin or shahjeera-1 tsp,ginger&garlic paste-1/4 tsp,turmeric pd-a pinch, white pepper pd-little, salt-according to taste, red chilli pd-little,oil-1 tbsp
method
heat a pan with oil and tip in onion,shahjeera and fry until the onion sweats.now tip in turmeric,ginger &garlic paste, turmeric pd and fry until the raw smell disappears.tip in spinach and stir fry until it wilts.simultaneously tip in red chilli pd and pepper pd.do not cover while frying the spinach

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BARLEY DOSA

required:barley-2 cups,sona masoori rice-1 cup, whole deskinned uraddal-1 cup, methi seeds-3/4 th tsp, salt-according to taste,water-for grinding, oil-to make dosa
method
soak the rice,methi seeds and barley together for 4 hours.soak uraddal separately for 4 hours.grind uraddal in the wet grinder until smooth with enough water to keep the grinder moving.remove to a vessel.also grind rice, methi seeds,barley to a smooth paste with enough water in the same grinder.mix this with the uraddal batter, salt and let this ferment for 7-8 hours.then make dosa's as usual

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PAN FRIED SALMON

required:salmon-few pieces of a boneless fillet, taco seasoning-1/2 cup,salt-according to taste,oil-little to grease the pan
method
the store bought taco seasoning already has salt in it but when sprinkled on the fish little more salt is required.for every half cup of taco seasoning approximately 2 pinches of salt is required.put the taco seasoning on a plate.place the cleaned salmon pieces on top of the seasoning and let the pieces to be dusted with the powder only on one side.place them on the greased and heated pan.the seasoned side should face the oil.now sprinkle the taco seasoning on top of the salmon pieces.when the bottom is fried ,flip and fry on the other side.fry on medium flame because the pan is already hot and it takes time to sprinkle the taco seasoning also.if any of the salmon pieces are thick they can be halved carefully with a knife so that all the pieces can cook evenly.

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KHEEMA CURRY

required:mutton kheema-1/2 kg, oil-2 tbsp,cloves-3,green cardamom-2,cinnamon-2" piece,green chillies-3 slit, water-2&1/2 cups, ginger&garlic paste-2 tbsp,onion-1 large finely chopped, red chilli pd-4 tsp, little coriander-chopped,garam masala pd-3 tsp,salt-according to taste
method
heat the oil in a pressure cooker and tip in cloves, cardamom,cinnamon.after few sec tip in onion, green chilli,turmeric pd, little salt and fry thoroughly until the onion is light brown in colour.now add the ginger&garlic paste and fry well until golden.next add the kheema and stir fry for 3 min.add red chilli pd, water and cook for 3 or 4 whistles.open the lid and adjust the salt.tip in coriander, garam masala and cook further until the water reduces little

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MOONGDAL AND QUINOA DOSA

required:yellow moongdal-1 cup, quinoa-1/2 cup, green chillies-5,salt-according to taste, ginger-1" piece, cumin seeds-1 &1/2 tsp, water-as required,oil-a tsp to make each dosa
method
soak the quinoa and moongdal together overnight.grind the dal and quinoa with green chillies,ginger,cumin seeds,salt.add little by little water while grinding until the batter reaches flowing consistency.make dosa's by spreading the batter on the heated and seasoned flat tawa.

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DRY COCONUT AND SESAME LADDU

required:dry coconut pieces-2 cups, jaggery-1 &1/2 cups, roasted chanadal-1/4 th cup, roasted white sesame seeds-1/2 cup[store bought],melted ghee-as required
method
instead of using the store bought roasted sesame fry the sesame seeds in little ghee until they pop and  roasted smell emanates from them.grind the dry coconut coarsely and measure.put it in a vessel.now grind the grated jaggery,chanadal and sesame seeds into an almost smooth mixture and add to the same vessel.make laddu's with melted ghee by pressing the mixture well to bind.

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PRAWN BIRYANI

required:oil-2 tbsp,ghee-2 tbsp,cloves-5,green cardamom-3,black cardamom-1,cinnamon-1" piece,mace-1,bay leaves-2,black cumin or shahjeera-1 tsp, star anise-1,thinly sliced onion-1/2 of a large,cleaned prawns-1 lb or 450 g,green chilies-6 slit,basmathi rice-2 heaped cups,mint leaves-1 bunch leaves seperated,coriander leaves-1 bunch roughly chopped,garam masala pd-1 heaped tsp,salt-according to taste,water-3&3/4 th cups, red chilli pd-3/4 th tsp, tomato-1 small roughly chopped, ginger&garlic paste-2 tbsp, turmeric pd-1/2 tsp
method
clean the mint leaves and coriander leaves and keep them ready.peel the prawns and wash them nicely.soak the basmati rice for 30 min in water.
while the rice is soaking take a pressure cooker and heat up the oil and ghee.tip in cloves,cardamom,black cardamom,cinnamon,mace,bayleaves,black cumin,star anise and sauce for few sec.now tip in onion, green chillies, turmeric pd, little salt and fry until the onion is light golden in colour.now add the ginger&garlic paste and fry for a min on medium flame.tip in prawns, tomato,red chilli pd and fry on high flame for a min.next tip in coriander, mint and saute until almost the water has dried up.add the drained rice and stir fry for a  min.pour water, adjust salt, add garam masala pd and mix well.the water should be little salty.close the lid when the water starts to boil.when the sound of the first whistle starts simmer and turn off after 5 min

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OATS WITH SPINACH GRAVY

required:left over palak gravy-1/2 cup, steel cut oats-1/2 cup,water-1&1/4 th cups,milk-1/2 cup, toasted pine nuts-few.
method
cook the oats in water on medium flame until they become soft.add milk and cook further to enhance the flavour of oats.when the milk comes to a boil, turn off.mix any left over spinach gravy to this and sprinkle some pine nuts on top.the gravy has all the spices so no need to add any seasonings

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TOMATO RASAM

required:small size tomatoes-4 pureed and strained[sour variety],salt-according to taste, coriander-little with stems, ginger&garlic paste-a pinch,mtr rasam pd-1 tbsp or homemade rasam pd,black pepper pd-1/4 th tsp,sugar-a pinch, turmeric pd-2 pinches, shallot-1/2 small thinly sliced, tamarind paste-1/4 th tsp, water-3/4th lt
tempering:oil-1/2 tbsp, mustard seeds-1/2 tsp, cumin seeds-1/2 tsp, curry leaves-few
method
combine the tomato juice, salt,turmeric pd,water,ginger &garlic paste,rasam pd,black pepper pd, sugar,shallot,tamarind paste,coriander in a deep bottomed vessel.cook on high heat until all this comes to a boil and then simmer for 2 or 3 min.if the store bought rasam pd is used there will not be any residue of the powder.turn off and add the tempering and cover for a min with a lid.if homemade rasam pd is used proceed with the tempering and cover.pour this into the serving dish while avoiding the residue as much as possible with the help of ladle.

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SAVOURY COCONUT VERMICELLI

required:oil-3 tbsp, mustard seeds-3/4 th tsp,chanadal-1 tsp,uraddal-1 tsp,curry leaves-few,shallot-1/2 thinly sliced,vermicelli-1 cup, green chillies-6 finely chopped, salt-according to taste,frozen green peas-1/2 cup,grated coconut-1/2 cup, ginger-a small piece finely chopped, water about 1 ltr-to cook vermicelli, cashews roasted-few
method
immerse in water and cook the green peas in a microwave safe vessel for a min.heat the water nicely and tip in vermicelli, little oil.boil until the vermicelli is al dente and immediately drain.run cold water on the vermicelli so that it doesn't stick.fluff up the vermicelli and keep it ready.now take a frying pan and heat the oil.prepare the tempering with mustard seeds,chanadal,uraddal,curry leaves adding one after the other.next add the ginger, green chillies,shallot and fry until the onion sweats.tip in the drained green peas,vermicelli,salt,coconut and mix well.turn off after all this heats up nicely.sprinkle cashews on top.

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CHICKPEAS SALAD

required:chickpeas-1 cup, oil-1 tbsp, mustard seeds-1/2 tsp, uraddal-1 tsp,dry red chilli-1 broken,green chillies-3 finely chopped,carrot-2 tbsp, grated coconut-2 tbsp, curry leaves-few,coriander-few leaves chopped,hing-2 pinches,salt-according to taste, grated ginger-1/2 tsp, turmeric pd-2 pinches
method
soak the chickpeas for 6-7 hours and cook them in a pressure cooker with little salt,turmeric pd for 4 whistles or until soft.drain and keep the water.this water can be used like stock water.heat the oil in a pan and pop the mustard seeds.immediately tip in dry red chilli,uraddal,curry leaves,hing.now add the ginger,green chilli and fry well.tip in chickpeas, carrot,coconut.coriander and mix well.turn off after a min.adjust salt.

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CORIANDER& COCONUT CHUTNEY

required:2 cups-coconut pieces,tamarind paste-3/4 th tsp, green chillies-6,salt-according to taste, cumin seeds-3/4th tsp,coriander-1 small bunch,garlic clove-1,oil-1 tbsp,mustard seeds-1/2 tsp,chanadal-1/2 tsp,uraddal-1/2 tsp,curry leaves-few
method
take a pan and fry the washed coriander until soft along with the green chillies in oil.add this to a mixture jar.also tip in coconut, cumin seeds, tamarind paste,salt.prepare tempering with little oil, mustard seeds,chanadal,uraddal,curry leaves and add to the chutney

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CRANBERRY JUICE

required:cranberries-7,cinnamon pd- pinch, sugar-2 tsp,water-250 ml
method
put the cranberries in a deep bottom vessel and cook until mushy on medium flame.now add the water, cinnamon pd, sugar and cook for a min.turn off strain this by pressing down the cranberries nicely with a spoon.seRve chilled or warm

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CORN AND METHI PULAO

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

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CARROT SOUP

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

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CRANBERRY RICE

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

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SCRAMBLED EGGS WITH BEANS

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

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BROWNIE WITH AVACADO

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

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COLD COFFEE WITH CHOCOLATE

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

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CHIA PUDDING IN ALMOND MILK

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

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UNSWEETENED ALMOND MILK

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

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FRUIT PAYASAM

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

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ONION,TOMATO CHUTNEY

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

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FISH BALLS

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

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CHOCOLATE MATCHA BARK

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

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EGG SALAD

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

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BONDA WITH DILL LEAVES

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

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IDLI WITH LEFT OVER LAMB[MUTTON] MINCE

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

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IDLI

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

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SWEETPOTATO FRY

required:sweetpotato-1/4th kg washed and diced in cubes,red chilli pd-1/4 th tsp,black pepper pd-2 pinches,salt-according to taste,oil-1 tbsp,shallots-2 or red onion-1 medium,turmeric pd-2 pinches,curry leaves-few,mustard seeds-few,uraddal-1/2 tsp
method
heat the oil in a pan and the mustard seeds.when they are about to pop tip in uraddal and when it changes colour;immediately add onion,turmeric pd,curry leaves.when the onion sweats tip in sweetpotato,salt,red chilli pd and cover until the potato is soft.lastly add black pepper pd and mix well

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GONGURA ROYYALU

required:prawns-2 lb,gongura-1 big bunch-leaves only,10 green chillies-half whole and half ground,red chilli pd-1/2 tsp,salt-according to taste,oil-3 tbsp,garlic paste-2 tbsp,onion-1 large chopped roughly,turmeric pd-1/4 th tsp,water-1/2 cup
method
add red chilli pd to the prawns and cover until all the water has evaporated on a medium flame.take a cooker and cook onion,gongura, half of the green chillies,turmeric pd,water for a whistle.after the pressure goes down mash this nicely.
now take a frying pan and fry the garlic paste in the oil until it slightly changes colour.tip in the green chilli paste and fry.now add the prawns and saute for a min.add the gongura paste and saute until the oil comes out.add salt and mix well.

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SWEETPOTATO SANDWICH

required:grated sweetpotato-1 medium,salt-2 pinches,cinnamon pd-2 pinches,jaggery 3 tbsp,coconut grated-3 tbsp,almond slices-1&1/2 tbsp,black pepper pd-1/2 tsp,butter-4 tbsp
method
add butter to the pan and fry the almond slices until they change colour.remove to a vessel and add coconut to the same pan.when the coconut  slightly changes colour add jaggery and wait until the jaggery is melted.remove to the same vessel as the almonds.lastly add the grated sweet potato and cover with a lid until it is soft.put in the same vessel and mix well with salt,black pepper pd,cinnamon pd.use this as as filling for the sandwich or dosa

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KALE AND POTATO FRY

required:oil-1 tbsp,mustard seeds-1/4 th tsp,uraddal-1 tsp, curry leaves-few,2 medium size potatoes peeled and diced,kale-leaves seperated from stems,turmeric pd-2 pinches,salt-as required,garlic chilli pd-1 tsp
method
heat the oil and pop the mustards.tip in uraddal,curry leaves and when the dal changes colour tip in the potatoes,turmeric pd.fry undisturbed for sometime until the bottom of the pieces turn light golden.now with a spatula move the potato around so that the pieces are light golden on almost all the sides.now add the kale and cover until soft.lastly remove the lid, add salt and garlic chilli pd.mix well.

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CORN FRITTERS

required:tender Indian corn-4,grated jaggery-2 handfuls,riceflour[as required],oil-for deep frying
method
remove the corn kernels and grind along with jaggery.drop small portions of this mixture into the hot oil.add little riceflour to the mixture if it is too thin to handle.they are good for a week.

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RIDGEGOURD AND MUSHROOM CURRY

required:mushrooms-250 g diced small,ridgegourd-1 large peeled and cut into small pieces,onion-1 small- finely chopped,red chilli pd-3/4 th tsp,salt-according to taste,oil-1 tbsp,mustard seeds-1/2 tsp,cumin seeds-1/2 tsp,turmeric pd-less than 1/4 th tsp,curry leaves-few
method
heat the oil in a vessel and pop the mustards.add cumin seeds,curry leaves,turmeric pd and onion.fry until the onion sweats and then add the ridgegourd,mushroom,salt,red chilli pd.cover for sometime until the vegetables turn soft and then turn off.

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TOMATO UTHAPPAM

required:idli batter-1,chickpea flour-1 tbsp,tomato finely chopped-few pieces,coriander-chopped little,
cumin pd-a pinch,black pepper pd-a pinch,salt-little,green chilli-1 small finely chopped,oil-1 tsp
method
mix idli batter with chickpea flour,turmeric pd.adjust the salt.heat a tawa and spread the batter evenly. this should be thicker than normal dosa.sprinkle tomato pieces,green chillies,coriander,cumin pd,black pepper pd.add little oil all over the uthappam and cover.when it's golden on the bottom, flip carefully and press down a little.

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CORN RAWA KESARI

required:corn rawa-1/2 cup,sugar-1/2 cup,hot water-1&1/2 cups,cardamom pd-1/4 th tsp,dry fruits[optional],ghee-3 tbsp
method
take a deep bottomed pan and fry the kissmiss in ghee. remove to a plate when they puff up. to the same vessel add the rawa fry until there is slight aroma.to this add water and cover until almost cooked.add cardamom pd and sugar and mix well and turn off.mix the kissmiss and dry fruits as well.there are two types of ground cornmeal available.one is little fine and the other is coarsely ground.either of them can be used

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MASALA GUAVA

required:1 large semi ripe guava cut into cubes,black mustard ground-2 tsp,red chilli pd-1/4 th tsp,green chilli-1 finely chopped,coriander leaves-chopped,lemon juice-1/2 small lemon,tomato ketchup-1&1/2 tbsp,black salt-1/4 th tsp,sugar-1/2 tsp,vinegar-1/2 tsp,cumin pd-1/4 th tsp
method
mix everything nicely

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GUAVA CHUTNEY

required:tamarind paste-1&1/2 tsp,guava-1/2 kg cut into small pieces,coriander seeds-1 tsp,garlic cloves-2,cumin seeds-1/2 tsp,dry red chillies-10,salt-according to taste,
for tempering:oil-1 tbsp,mustard seeds-1/2  tsp,uraddal-1/2 tsp,chanadal-1/2 tsp,curry leaves-few
method
fry the dry red chillies and coriander seeds in very little oil.grind gauva with tamarind paste,garlic cloves,coriander seeds,dry red chillies,cumin pd and salt.prepare the tempering and add to the chutney

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