required:arbi or colocasia-250 g,cornflour for dusting-1/4 th cup,salt-as required
method
peel and wash the arbi nicely.use a mandolin and make thin round slices.season the cornflour with salt.dust the arbi slices with cornflour and tap them so that there is no extra flour.deep fry.
required:carmalized onion dip or feta tzatziki dip,sweetpeppers-few
method
serve the sweetpeppers with both the two dips or anyone dip
required:celery-500 g,beetroot medium size-4,ginger-1" piece,limejuice-3 tsp
method
peel the ginger and beetroots.roughly chop beetroots.extract juice from celery,ginger,beetroot.add lemon juice to taste.
required:dry red chillies-5,mustard seeds-1/2 tsp,uraddal-1&1/2 tsp,chanadal-1&1/2 tsp,sour buttermilk-2 cups[slightly thick],rice rawa-1 cup,curry leaves-few
method
soak the rawa in buttermilk for 30 min.take a deep bottomed vessel and heat it up.pour oil and tip in mustard seeds,broken red chillies.next add the uraddal,chanadal,curry leaves and when the dals change colour pour in the rawa mixture and cover until cooked.sliced onions also can be added in the tempering.
required:rasberries,blackberries,strawberries,golden berries,blue berries
method
take few berries each and wash the berries.core the strawberries. mix them together.serve with a tooth pick.
required:white button mushrooms-250g,onion-1 medium finely chopped,green chillies-2 finely chopped,garam masala pd-1/4 th tsp,garlic chilli pd-1/2 tsp,salt-according to taste,cumin seeds-1/4th tsp,curry leaves-few,eggs-5,turmeric pd-1/4th tsp,oil-3 tbsp,coriander leaves-finely chopped a handful
method
roughly chop mushrooms and onion in a chopper.heat the pan with oil.tip in cumin seeds,onions and mushrooms,green chillies,curry leaves,turmeric pd.stirfry on high heat.when the moisture completely evaporates, pour in the eggs.wait until the eggs are not runny and tip in garlic chilli pd,salt,garam masala,coriander.mix well and turn off.
required:kiwi-1 yellow{or green},dragon fruit-1 red,dragon fuit-1 yellow,mango-1, red chilli pd-a pinch,chaat masala-2 pinches,black salt-1 pinch
method
scoop the fruits after peeling and arrange them so that the red dragon fruit doesnt bleed over the rest.sprinkle some chat masala,black salt,red chilli pd on top.
required:oil-2 tbsp,dry red chilli-1 broken,mustard seeds-1/2 tsp,uraddal-1 tsp,curry leaves-few,snake gourd-1/2 kg,turmeric pd-2 pinches,coconut grated-1/4 th cup,garlic chilli pd
method
mix snake gourd pieces with salt and nicely mix.prepare a tempering with mustard seeds,dry red chilli,uraddal,curry leaves.add the snake gourd pieces into it and cover.open the lid and check in between.when the vegetable becomes soft tip in grated coconut.fry until the raw smell of the coconut goes away.tip in garlic chilli pd finally and turn off.
required:mint-2 or 3 leaves,mango-1,dragon fruit yellow-1,lemon juice-1 tsp
method
peel the mango and blend along with chopped dragon fruit,mint leaves,lemon juice.serve into two glasses.
method
fry the kale leaves in half the oil until wilted.remove to a plate.fry the uraddal,chanadal,green chillies together until they change colour in the remaining oil.
now grind the garlic,cumin,uraddal,chanadal,tamarind paste,green chillies together.lastly add the leaves,salt and grind on whipper mode.remove and mix curd.serve with chapathi or rice.
required:watermelon-1 medium or 1 ltr juice, baby kale leaves-3 to 4 handfuls,tagine-1&1/2 tsp
method
remove any thick stems from baby kale leaves.blend until the kale leaves and watermelon is mixed very well.strain so that the watermelon seeds if any will be removed.
required:coconut water-414 ml,baby kale leaves-3 handfuls,yellow honey dragon fruit-1
method
remove any thick stems from kale leaves if any.blend everything together.
required:1/4 th cup-coconut creamer[already has sweetener} or thick coconut milk,coconut water-414 ml, baby kale-4 handfuls
method
remove any thick stems from the kale leaves.blend everything well.add sugar to taste if adding coconut milk
required:340g-babycorn,ginger finely chopped-1&1/2" piece,green chillies-6,cornflour-4 tbsp,cumin seeds-1/2 tsp,salt-according to taste,onion-finely chopped-1/2 cup,coriander-finely chopped little
method
blanch babycorn and grind coarsely.squeeze out any water and mix with other ingredients and shape into vadas.deep fry
required:beetroots-2 medium size,carrots-2 medium,ginger-1" piece,apple-1
method
peel and chop beetroot.remove apple seeds and peel ginger.put everything in a juicer and extract juice.mix well
required:cuties or small oranges-7,dragon fruit-1 yellow
method
use a citrus juicer and juice the oranges.peel the dragon fruit.blend both dragon fruit and orange juice together.
required:idli rice-1cup,coconut-1/2 cup grated,chanadal-3/4 th cup,toordal-1/2 cup,moongdal-1/4 th cup,uraddal-1/4 th tsp,cumin seeds-1/4 th tsp,hing-2 pinches,water-to grind,dry red chillies-4,curry leaves-few chopped,onion-1 small finely chopped,coriander-finely chopped,salt-according to taste,hing-2 pinches,oil-few spoons
method
soak the dals,dry red chillies and rice for 3 hours.grind coconut pieces also along with dals if not using grated coconut.grind to make the batter little coarse and slightly thinner than dosa batter.mix cumin seeds,hing,coriander leaves,curry leaves,onion,keep aside for an hour and make dosas.spread as thinly as possible and flip and cook on the other side as well with help of little oil.
required:eggs-3,dill leaves-1 small bunch[only thin stems] chopped roughly,onion-1 small finely chopped,green chillies-2 finely chopped,cumin seeds-1/4th tsp,red chilli pd-1/4 th tsp,lemon juice-1/2 tsp[optional],salt-according to taste,oil-4tsp
method
heat the pan and pour oil into it.mix everything well and pour slowly onto the pan.cook on medium flame and once it sets turn to the other side and cook.serve with rice
required:chanadal-1 heaped cup,1/2 cup-moongdal,uraddal-1/2 cup,ginger-3 tsp grated,onion chopped-3/4 th cup,curry leaves few-chopped,mint leaves few-chopped,coriander leaves chopped-few,green chillies-4,cloves-4,cinnamon-1" piece,saunf-1/4th tsp,cumin seeds-1/2 tsp,salt-according to taste,oil-for deep frying
method
soak cinnamon,cloves,dals together for 3 hours.drain and grind coarsely.mix all the chopped leaves,saunf,cumin,onion,salt,green chillies,ginger to the mix and make even sized balls.if the mix is too dry use wet hands to make the balls.flatten them and gently drop into moderately hot oil.fryon both sides until golden brown.
proportions can also be changed for this recipe.use moongdal-1/4 th cup and uraddal-1/4 th cup instead
or the other option is to use uraddal-1/2 cup and moongdal-1/4 th cup
required:mango juice fresh-250 ml,toddy palm seed-1 roughly chopped,rose syrup[optional]-to decorate the glass,subja seeds-1 tsp
method
soak the sabja seeds for 15 min in just enough water.combine mango juice,toddy palm seed along with sabja seeds and pour into a glass.
required:curryleaves with stem-4,sugar-1 tsp,ginger-a tiny piece,lemon juice-2 tsp,water-300 ml
method
blend everything well and strain
required:muskmelon-2cups,orange-1 small,carrot juice-1 cup,salt-2 pinches,black pepper pd-1 pinch,dry ginger powder-1/4 th tsp
method
blend every thing together and strain.
required:oil-3 tbsp,cloves-2,green cardamom-1,cinnamon-1" piece,small size prawns-2 lb,methi leaves-1 big bunch,tomatoes-2 medium finely chopped,onion-1&1/2 large size,green chilli-1 slit,turmeric pd-1/4 th tsp,ginger&garlic paste-2 tbsp,red chilli pd-1&1/4th tsp,garam masala pd-1 heaped tsp,salt-according to taste,water-3/4 th cup
method
heat a pan and pour oil into it.tip in cloves,cardamom,cinnamon and when they change colour; tip in onions,green chillies,turmeric pd,salt and stirfry until light golden.then add the ginger&garlic paste and saute until it changes colour.add the tomatoes,chilli pd and cook till tomotoes become soft.add the methi leaves and mix well.after 30 sec add the prawns and saute for a min.pour enough water and cook agin.add garam masala after the gravy thickens slightly.turn off after the desired consistency.
if adding already cooked prawns from costco,drain and put them in hot water for a min inorder to remove any fishy smell.frozen methi leaves also can be added in case fresh methi is not available.
required:coconut milk-3/4 th cup,red chilli pd-1/2 tsp,salt-according to taste,onion-1 medium finely chopped,ginger&garlic paste-1 tsp,coriander chopped-little,curry pd-1 tsp,chickpeas canned and rinsed-440g,water-1 cup,oil-2 tbsp,turmeric pd-2 pinches,cloves-2,cinnamon-1" piece,bayleaf-1
method
heat a pan and pour oil.tip in cinnamon,bayleaf,cloves.after few sec tip in and fry the onions until light golden in colour.next add ginger&garlic paste and stir fry.add turmeric pd,curry powder,red chilli pd,chickpeas,salt and saute for a min.pour coconut milk,water and cook for sometime until the raw taste of the coconut goes away
required:nannari syrup without artificial flavourings-1&1/2 tbsp,sabja seeds-1 tsp soaked, chilled milk-200 ml
method
soak tha sabja seeds or tukmaria seeds for 30 min.mix everything together and refrigerate to serve cold
required: lady finger bananas-3,tahini-1&1/2 tbsp,cocoa pd-2 tsp, chilled milk-250 ml.
method
blend everything together until smooth
required:mango pulp-3/4th cup,tahini-1 tbsp,water-3/4 th cup chilled
method
blend everything together until smooth
required: cold mango pulp-3/4 th cup,coriander leaves-2 sprigs[not stems],spinach-2 handfuls, cold water-1/2 cup
method
blend everything well until smooth
method
heat the pan and pour in olive oil.when it's warm add the vegetables and saute.tip in salt,black pepper pd,garlic pd and mix well.turn off when the vegetables are slightly golden.
required: beetroot pd-2 tbsp,salt-2 pinches,3 cups -thick curd with cream,sugar-4 tsp or honey
method
blend everything nicely or use a churner and churn until foam forms.
required:red radish-340 g,apple-1 large,lemon juice-1 small lemon,salt-according to taste,black pepper-1/4 th tsp,coriander-finely chopped little
method
wash and dice both radish and apple.put them in a bowl and mix well with all other ingredients.
required:oil-3 tsp,carrots peeled and chopped diagonally-2 medium,asparagus trimmed and cut diagonally-a handful,zucchini cut lengthwise and cut diagonally-300g,dry ginger pd-1 tsp,salt-according to taste,black pepper
method
heat a pan with oil and tip in the carrots and stirfry.after 30 sec, tip in zucchini,asparagus,ginger,salt,pepper and continue to stirfry.turn off after 30 sec.
required:oil-3 tsp,garlic cloves-2 finely chopped,broccoli seperated into florets-1 head,button mushrooms halved-250g,red pepper diced-1,salt-according to taste,black pepper crushed-a pinch,red chilli flakes-1/4th tsp
method
heat a non stick or steel pan with oil.tip in garlic and when it changes to light brown add the broccoli,mushrooms and stir fry for a min.add the peppers,salt,black pepper,red chilli flakes and mix well.turn off in less than a min before the peppers become soggy
required:kale leaves roughly chopped-3 cups,1/2 or 3/4 th cup riceflour for binding,garlic cloves-3 finely chopped,green chillies-2 or 3 finely chopped,salt-to taste,oil-to deep fry,raw cashews-a handful,onion thinly sliced-1/2 medium
method
put the kale leaves in a vessel and tip in green chilli,garlic,salt,onion.mix the kale leaves well.when the kale releases water add riceflour,cashews and mix again.sprinkle little water if required for binding.heat the oil and make small balls of this mixture.drop these balls in whole or two lumps
required:medium onion-1 finely chopped,turmeric pd-1/4 th tsp,tomatoes-2 medium,red chilli pd-less than 1/2 tsp,large eggplant about 1lb or 400 g-1,cumin seeds-/4 th tsp,oil-1&1/2 tbsp,coriander-little
method
apply little oil all over the eggplant.put a steel wire roaster on the stove and place the eggplant on it. grill on medium flame.keep turning all the sides with the help of a inserted fork until the skin colour is completely changed and eggplant looks cooked.immerse in water completely for sometime and peel off the skin.open the eggplant and check to see if there are any worms inside.remove if any and then mash it up nicely.
take a pan and heat it up with oil.tip in cumin seeds,onion,turmeric pd,salt and saute.when the onion becomes light brown add the tomatoes,red chilli pd. stir fry until they become mushy and reduce.add the mashed eggplant to this and mix well.turn off after 2 min.add some coriander.
required:fresh thyme-2 pinches[optional],curry leaves-few,sweet potato peeled and diced-about 400 g,carrots peeled and diced-200g,onion-1 medium,black pepper pd-1/4 th tsp,cumin pd-1/2 tsp,red chilli pd-1/4th tsp,salt-according to taste,coriander chopped-little,oil-1&1/2 tbsp,turmeric pd-1/4 th tsp,chicken bouillan cube-12 g,water-1&1/2 ltr
method
take a pressure cooker and heat the oil.tip in onion,curry leaves,turmeric pd,little salt and saute until the onion is light golden.add thyme,cumin powder,sweetpotato,carrot,red chilli pd,bouillan cubes and stirfry.after a min add water and close the lid.turn off after three whistles.when the pressure comes off blend with an immersion blender for 2 more min until it thickens.lastly add pepper pd and adjust any salt.
required:boneless chicken thighs 800 g-cut into small pieces,karivepaku karam-3 heaped tsp,senagapodi karam-3 heaped tsp,oil-1 tbsp,green chillies-2 slit,beaten curd-1 tbsp,ginger&garlic paste-2 tsp,turmeric pd-1/4 th tsp,red chilli pd-1 tsp,salt-according to taste,curry leaves-few
method
marinate the chicken for half an hour with ginger&garlic paste,red chilli pd,turmeric pd,little salt[there is already salt in karappodi]
cook the marinated chicken in a deep sauce pan on medium heat until all the water dries up.take a non stick pan and add oil.tip in green chillies,curry leaves and when they change colour add beaten curd.cook for 30 sec and tip in the chicken and stir fry for sometime.turn off and add the karappodi.mix well and adjust the salt.
required:onion-1/2 medium finely chopped,tomato-1 medium finely chopped,cumin seeds-1/4 th tsp,split milk-1/2 ltr,turmeric pd-a pinch,green chilli-finely chopped-1,coriander leaves-few,salt-according to taste,red chilli pd-1/4 th tsp
method
split the boiling milk using little lemon juice.when the curds are separated turn off and pour into a cheese cloth. drain the water as much as possible.
take a frying pan and heat up the oil.tip in cumin seeds,onions,green chilli,tumeric pd.when the onions are slightly brown, add the tomato and stir fry.tip in salt,red chilli pd after the water content from tomatoes reduce.finally add the paneer,coriander leaves and mix well.turn off after a min.
required:small green brinjal or long brinjal-1/2 kg,coriander seeds-1&1/2 tsp,groundnuts1/2 cup,uraddal-4 tsp,cinnamon-2"piece,cumin seeds-1 tsp,cashews-2 tbsp,cloves-5,dry red chillies-11,dry coconut-2 tbsp,sona masoori rice-1&1/4th cup,water-2&3/4th cups,fenugreek seeds-less than 1/4 th tsp,tamarind paste-3 tbsp,salt-according to tatse,oil-4 tbsp,turmeric pd-1/2 tsp,mustard seeds-1/2 tsp,chanadal-3/4 th tsp,curry leaves-few,hing pd-2 pinches,jaggery pd-1 tsp
method
pressure cook the rice with water and keep.
dice the brinjal into thick wedges and keep in salted water.
dry roast uraddal,cinnamon,dry red chillies,cloves together.again dry roast cumin seeds,fenugreek seeds until nice aroma comes.grind everything into a fine powder.this is the vangibath masala.this masala can be stored in a clean jar.
heat the oil in a wide pan and tip in mustard seeds,hing pd,chanadal,curry leaves,turmeric pd one after the other.when mustards pop add groundnuts,cashews.when they slightly change colour put squeezed and drained brinjal.tip in salt and cover on high flame for a min.after that reduce the flame and keep it covered until the brinjal turns soft.then add tamarind paste,coconut,jaggery pd and mix well.turn off after a min.to this mixture add rice,ground powder and mix well.
required:coriander seeds-1&1/2 tsp,cloves-5,cinnamon-2"piece,fenugreek seeds-less than 1/4 th tsp,cumin seeds-1 tsp,dry red chillies-11,uraddal-4 tsp
method
dry roast coriander seeds,cloves,cinnamon,dry red chillies together until the toasted smell comes.put them in a mixie jar.now dry roast cumin seeds,fenugreek seeds until nice aroma comes.put them in the same mixie jar and grind until smooth.this masala powder is sufficient for 1&1/4th cups of rice.
required:1 large ripe banana,beetroot powder-3 tsp,almond milk[mtr brand] or coconut milk-300 ml
method
blend banana,beetroot powder,almond milk together.Even two scoops of mtr almond drink mix can be added along with milk instead of almond drink.some chocolate based protein can be added to this to make it more robust
required:4 tsp-oil,mustard seeds-1/4 th tsp,dry red chilli broken-1,garlic clove-1 crushed lightly,curry leaves-few,cumin seeds-1/4 th tsp,turmeric pd-1/4 th tsp,onion-1 small thinly sliced,red chilli powder-1/4 th tsp,tomatoes-3 small-diced into cubes, water-1&1/2 cups,thick coconut milk-1cup,fennel powder-1/4 th tsp
method
heat a stock pot with 2 tsp of oil and tip in the onions,turmeric powder.fry until it slightly changes colour.then add the tomatoes,red chilli pd,salt,water and cover until the tomatoes are half cooked.pour the coconut milk,fennel powder and adjust any salt.cook further and let it reduce until slightly thick.
now prepare a tempering with the remaining oil.when the oil is warm; tip in mustard seeds,dry red chilli,garlic clove together.when the mustards pop, tip in cumin seeds,curry leaves.immediately add the tempering to the stock pot and cover for a min.
required: oil-1 tbsp,butter-2 tbsp,cloves-4,cinnamon-1"piece,salt-according to taste,moongdal halves with skin-3/4th cup,masoor dal-3/4th cup,sona masoori rice-3/4th cup,water-4&1/2 cups[for soft kichdi] or 4 cups,green chillies-4 slit,shallot or red onion-1 small thinly sliced,ginger&garlic paste-2 tsp
method
wash and soak the rice,masoor dal,moongdal for 5 min.heat the butter and oil together.tip in cloves,cinnamon and when they slightly change colour tip in onion,green chillies.when onion turns translucent add ginger&garlic paste and fry until it changes colour.add the drained rice and fry for a min.pour water,add salt and cook for 2 whistles in a pressure cooker.
required:2 bread slices[ soft wheat bread],boondi laddu-1
method
lightly toast the bread.crush the laddu and spread over one slice of bread.cover with another slice
required:dry red chillies-1/2 kg,raw garlic cloves[ ends trimmed]-1/4 th kg,cumin seeds-100g,salt-1 heaped tsp
method
lightly heat up the dry red chillies without changing colour.grind dry red chillies in two batches.now grind the garlic with a little bit of chilli powder.then grind the cumin seeds with little salt.mix all together.add a teaspoon of this powder to any vegetable fry after the vegetables are soft and mix well.turn off immediately as the chilli will burn
required:coriander-1/2 kg,cinnamon-100g,cloves-100g,cardamom-50g,star anise-100g,mace-50g,shahjeera-50g,black cardamom-50g,marathi mogga-100 g
method
other than shahjeera dry roast everything together until aromatic. grind all the spices into a smooth powder.
use a tsp of this powder for 1 kg of rice in biryani preparation.add when rice is half cooked or towards the end as this powder is already dry roasted
required:methi leaves-1 small bunch chopped,onion-1 large sliced thin,green chillies-3 finely chopped,ghee-2 tsp,salt-according to taste,chickpea flour-1&1/2 cups,oil-to deep fry,water 1 or 2 tbsp
method
wash the leaves thoroughly.put the chopped onion in a mixing bowl.add green chillies,ghee and mix well.now tip in the chickpea flour,methi leaves,salt and mix again.meanwhile heat the oil.
if necessary sprinkle little water onto the onion mix, in order to coat the onions well with flour.deep fry by releasing small lumps of this mix slowly into the oil and fry on both sides.
