BAINGAN BHARTHA

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.

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SWEETPOTATO AND CARROT SOUP

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.

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KARAPPODI CHICKEN

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.

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PANEER BHURJI

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.

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VANGIBATH

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.

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VANGIBATH MASALA

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.

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SPINACH APPAM

required:1&1/2 cups of thick dosa batter,salt-as required,cumin seeds-1 tsp,spinach leaves-3 handfuls,green chillies-4 finely chopped,red onion-1 medium finely chopped,water-as required,oil-for frying

method

wash and blanch the spinach.grind the spinach leaves with little water.mix dosa batter with spinach puree,onions,cumin seeds,green chillies,salt.adjust the consistency of batter.batter should be slightly thick but easy to drop into the heated ebelskiver pan.turn and fry on other side as well until done.the ebelskiver pan molds should be filled with upto one fourth of the height before heating.

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BANANA SMOOTHIE

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 

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TOMATO CURRY WITH COCONUT MILK

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.

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MASALA DAL KICHDI

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.

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BOONDI LADDU SANDWICH

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

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GARLIC CHILLI POWDER

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

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BIRYANI MASALA

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 

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METHI PAKODA

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.

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BANANA& BLUEBERRY SMOOTHIE

required:2 cups- blueberries,very ripe banana-1,milk-2 cups,plant based protein pd-2 tbsp[ optional] or strawberry ice cream-1 scoop[optional]

method

blend everything nicely.

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SPINACH AND CUSTARD APPLE SMOOTHIE

required:kiwi-1 peeled,baby spinach-3 handfuls,custard apple pulp frozen-2 cups,any plant based green superfood-2 tsp[optional] berry flavour,water-3 cups

method

blend everything nicely in a juicer jar

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KALE AND SHRIMP FRY

required:oil-2 tbsp,onion-3/4 th large finely chopped,turmeric pd-1/2 tsp,kale-1 bunch,shrimp-34 g,green chillies-1 slit,garlic chopped-1&1/2 tbsp,red chilli flakes-2 pinches,red chilli pd-2 pinches,salt-according to taste

method

for preparing the kale,seperate the leafy part from the middle stem and wash nicely.chop and put in a colander for water to drain nicely.cook the cleaned and washed shrimp along with red chilli pd,half the turmeric pd,little salt in a vessel for few minutes until any water from the shrimp dries up.heat the oil in a pan and tip in garlic and when it starts to change colour tip in onions,green chilli,turmeric pd,salt and fry until the onions are light brown.now put the kale leaves into the pan.stir fry and after a minute tip in shrimp,red chilli flakes.adjust the salt.when the kale is little soft turn off and serve with rice.

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CORN AND CAPSICUM SANDWICH

required:2 tsp finely chopped onion,capsicum finely chopped-3 tsp,frozen sweetcorn-2 handfuls,chaat masala-2 pinches,salt-2 pinches,curry powder-2 pinches,cheese slices-2,butter-to apply on bread,bread slices-4 large

method

remove any water from corn.mix onion,capsicum,corn,chaat masala,salt,curry powder. put the stuffing on one slice of bread and cover it with another slice which has been buttered on the top.repeat with the other slices of bread and place them carefully on a heated sandwich toaster.

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GULKAND PINWHEELS

required:readymade crescent roll which makes 8 danish,cream cheese-1&1/2 tbsp,lemon juice-2 tsp,gulkand or rose petal jam-6 tsp,white sugar-1 heaped tsp,1 beaten egg-to brush

method

mix softened cream cheese with sugar and lemon juice.pat the crescent dough into one big layer by pinching all the triangles together.roll with a rolling pin if necessary.spread cream cheese in a thin layer across the dough.roll into a log and cut into equal parts.flatten the rounds so that they form a slight dent in the middle.put the jam in the middle.lightly grease the baking tray with butter.put the pinwheels little apart from each other on the baking tray and refrigerate for half an hour.apply the egg wash over the pinwheels.meanwhile preheat the oven at 350f and place the baking tray on the top shelf. keep checking after 10 min.it takes about 12 -13 min.when they form a golden crust remove the baking tray from the oven.

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LEFTOVER CHICKEN FRY PULAO

required:1/2 kg left over chicken fry,1&3/4 th cups basmathi rice,salt-to taste,garam masala-1/2 tsp,cinnamon-2" piece,cloves-4,green cardamom-2,star anise-1,bay leaves-2,mace-1,coriander chopped-1 small bunch,mint leaves-1/2 small bunch,green chilli-1 slit,oil-1 tbsp,water-2&1/4th cups,ginger&garlic paste-1 tsp

method

soak the basmathi rice for 30 min. take a pressure pan and heat it up with oil.add the cinnamon,star anise,cardamom,cloves,bayleaves,mace,green chilli and fry.now add the ginger&garlic paste and fry again until it changes colour.add the soaked and drained rice and stir fry for a min.tip in coriander,mint leaves and mix well.add the chicken fry now

pour water and tip in salt,garam masala.the water should be on the salty side.when the water heats up close the lid and put on high flame.when the cooker starts a mild whistling sound, reduce the flame and cook for 5 more min and turn off

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