required:sweetcorn-1 kernels seperated,capsicum small piece-finely chopped,english cucumber-a small piece-chopped in a similar size as pineapple,pineapple-a quarter of small size,lime juice-2 tsp,coriander-finely chopped,salt-according to taste,red chilli powder-a pinch,butter-1 tsp
method
put the sweetcorn with butter and a pinch of salt in the microwave for a minute or until cooked.now mix everything and let it rest for 5 minutes.this can be served with nachos or papad
required:asparagus-1 bunch prepped,chanadal-1/2 cup soaked for 2 hours,warm water-3/4 th cup,red chilli pd,onion-1 medium,ginger&garlic paste-1/2 tsp,garam masala pd-1/4th tsp,oil-1tbsp,mustard seeds-1/4th tsp,cumin seeds-1/4th tsp,turmeric powder-2 pinches,curry leaves-few,salt-according to taste
method
heat a thick bottomed pan.pour oil and when the oil heats up add mustard seeds into it.when they startt to pop tip in cumin seeds,curry leaves,onion,turmeric pd,and saute.next add the ginger&garlic paste when the onion turns translucent.after a minute put chanadal into the pan and mix well.next add asparagus,salt,red chilli pd and cover for minute.add water and cook until the vegetable turns soft.lastly add garam masala and turn off after a minute
required: white chickpeas-1/2 cup,peanuts-1/2 cup,sweetcorn-2 cups[frozen or fresh],butter-a little,salt-according to taste
method
wash and soak the chickpeas and peanuts overnight in water.add salt and and cook for 3 whistles.any little water drain.cook the sweetcorn in microwave with enough butter and salt.mix sweetcorn with boiled chickpeas and peanuts.
required:thick coconut milk-400 ml,grated jaggery 3/4th cup,eggs-3,cardamom pd-2 pinches
method
melt jaggery and make a thin syrup.mix coconut milk,cardamom powder,beaten eggs,jaggery syrup.mix everything well and strain.put this mixture in a lined dish.take a thick bottomed bigger vessel or a pressure pan and pour water into it.when the water starts getting lukewarm put the smaller vessel with lid into it. steam cook for atleast 40 minutes covered.put in the friz for 3 hours after it comes to room temperature and cut to serve
required:potatoes-1/2 kg,oil-2 tbsp,coriander seeds-1 tsp,curry leaves-few,coriander-1 small bunch,mint-10 leaves,green chillies-4,salt-according to taste,ginger&garlic paste-1 tsp,turmeric powder-a pinch,mustard seeds-1/2 tsp,lemon juice-a tsp
method
boil the potatoes and break them down after peeling.grind coriander,green chillies,mint,lemon juice together.take a pan and heat it up with oil.tip in mustards,coriander seeds,curry leaves.when the mustards pop add the potatoes,ginger&garlic paste,turmeric powder and mix well.when the raw smell of potatoes disappear add the ground chutney and mix well
required:guava-1 ripe which is medium to large size ,jaggery -3 tbsp,water-3/4th ltr,lemon juice-1 medium size,salt-a pinch,mint leaves-5-6
method
grind everything together and pour into shot glasses.do not strain
required:boiled rajma-1/2 cup,shittake mushrooms-170g,green chillies-6 slit,mint-5 leaves,coriander-1/2 bunch finely chopped,onion-1 small thinly sliced,ginger&garlic paste-1 tbsp,salt-according to taste,red chilli pd-1/4 th tsp,garam masala-1/2 tsp,water-3 cups,basmathi rice soaked-2 cups,bay leaf-1,cinnamon-1" piece,cloves-2,cardamom-1 green,mace-tiny piece,star anise-little piece,black cumin-1/2 tsp,ghee-3 tsp,oil-1&1/2 tbsp,ghee-2 tsp
method
soak the rajma overnight and boil with salt and enough water to cook for 3 whistles in a pressure cooker.
soak the basmathi rice for 15 min and drain.take a pressure cooker and heat it up.add ghee,oil to it.when hot tip in cloves,cardamom,mace,star anise,bay leaf together.when they change colour,add onions,green chillies and fry until the onions are light golden in colour.put ginger&garlic paste and fry for a minute on medium flame.
required:mixed seafood blend--450 g{shrimp,calamari rings and bay scallops},tomato-1/2 large,turmeric powder-1/4 th tsp,salt-according to taste,onion-1/2 large size finely chopped,roasted coriander pd-3/4 th tsp,oil-3 tbsp,green chillies slit-3,red chilli pd-1/2 tsp,garam masala pd-1 tsp,cinnamon-a small piece,cloves-2,green cardamom-1,coriander-finely chopped little,ginger&garlic paste-1&1/2 tbsp,curry leaves-few
method
take a thick bottomed vessel and heat it up.pour oil and when it heats up; tip in cloves,cardamom,cinnamon.when they slightly change colour add the onions,green chillies,curry leaves,little salt.wait for the onions to turn slightly brown and then tip in ginger& garlic paste,turmeric pd,and fry until the raw smell goes away.now add tomato and cover.let the water from the tomato almost evapourate to add the sea food,red chilli powder,coriander and saute well.lastly add coriander powder and garam masala and mix well.
required:drumsticks-6,salt-according to taste,garlic powder-2 pinches,black pepper pd-2 pinches,butter-1/2 tbsp,water-1 ltr
method
wash and dice the drumsticks into 2"pieces. boil them with water for 1 whistle in a pressure cooker.take a masher and mash nicely and strain.heat up some butter and pour the strained pulp and cook.season with salt,garlic powder and black pepper pd.once it reaches a boil turn off.
required:oil-4 tbsp,potatoes-1/2 kg,frozen green peas-1/2 cup,salt-according to taste,red chilli pd-1/2 tsp,amchur powder-1/2 tsp,cumin seeds-1/2 tsp,mustard seeds-1/4th tsp,turmeric pd-1/4 th tsp
method
put the frozen peas in water and microwave for a min.strain them.boil the potatoes for 1 whistle after washing them and peel.when they come to room temperature break them down.take a non stick pan and heat it up.add oil,mustard seeds,cumin seeds one after the other.tip in the green peas,potatoes,turmeric pd,red chilli pd,salt,amchur powder and mix well.
required:maida-3/4th cup,riceflour-2 tsp,onion-1 shallot finely chopped,green chilli-1 finely chopped,coriander finely chopped-little,cumin seeds-1/4 th tsp,salt-according to taste,water-enough to make a thin pancake batter,oil-few spoons.
method
mix everything well and leave it covered for 1&1/2 to 2 hours.pour this batter on a hot,seasoned tawa and lightly spread.very less oil.flip and cook on both sides
required:garam masala,roasted fennel pd,amchoor powder
method
add garam masala,roasted fennel powder and amchoor powder to the vegetables and mix well, just two minutes before the vegetables are done.replace the store bought pavbhaji masala.
required:cauliflower-1, green chillies-5 or 6, depending on the size of cauliflower,tamarind patse-1&1/2 tsp,garlic cloves-2,salt-according to taste,cumin seeds-1/2 tsp,turmeric pd-a pinch,oil-1 tbsp
method
pour oil into a heated pan and add cauliflower stems to it.stirfry for sometime until any of the leaves are brown in colour. tip in green chillies and continue to saute.turn off when the chillies have changed colour.add cumin seeds,garlic,salt,turmeric powder and mix well.remove to a mixie jar when cool and grind with tamarind paste.adjust salt if required.serve with dosa or rice
required:white radish leaves-1 big bunch,oil-few tsp,green chillies-5 finely chopped,salt-according to taste,chickpea flour-2 tbsp,rice flour-3 or 4 tbsp
method
nicely wash the radish greens for 4 times.chop them finely.add salt and mix well.keep them aside for 15 minutes.mix chickpea flour,rice flour,green chillies into the greens.adjust any salt.take a hot pan and pat this mixture down as thinly as possible.fry on both sides with little oil.serve as a snack or with rice
required:oil-2 tbsp,shishito peppers-250g,salt-according to taste,red chilli flakes-a pinch,mustard seeds-1/4 th tsp,uraddal-1/2 tsp,chickpea flour-4- tbsp,turmeric powder-2 pinches,curry leaves-few
method
dice the shishito peppers into even size pieces.discard the stem part.heat a pan and pour oil into it.when the oil is hot;tip in mustard seeds,uraddal,curry leaves one after the other.when the mustards pop and the dal changes colour add the diced peppers and turmeric powder and saute.after few seconds tip in chickpea flour and mix delicately.finally add salt and red chilli flakes.when the chick pea flour is light brown turn off.these peppers can be replaced with any other chillies which have thin skin and seeds can be removed if they are spicy
required:salt-according to taste,turmeric pd-1/4 th tsp,red chilli pd-1/2 tsp,coriander pd roasted and ground-1/2 tsp,potatoes-5, oil-2 tbsp,bathua leaves -1 bunch,cumin seeds-1/2 tsp,asafoetida-a pinch
method
boil the potatoes in water for a whistle.peel and roughly chop them.remove thick stems from bathua and wash nicely and again roughly chop.heat a pan with oil.tip in cumin seeds,asafoetida,potatoes,turmeric pd,salt,red chilli pd,coriander pd one after the other.stirfry until the potatoes are light golden.lastly add bathua leaves and mix well.adjust any salt.serve with rice
required:grated coconut-1 cup,sugar-3 tsp,cardamom pd-2 pinches,water
method
grind the coconut,sugar,cardamom powder together.adjust the consistency with some water.serve with idli or any dosa
required:pistachios-3 tbsp,water-2&1/2 cups,chia seeds-1 tbsp,date syrup-2 tbsp,stevia-1 sachet
method
soak chia seeds in some water for 6 hours.roast and soak pistachios for 5-6 hours.add date syrup to the pistachios and grind with water.strain and add soaked chia seeds.if toasted the pistachio milk be in a different colour and if not toasted it will be in green colour.keep refrigerated and consume within 4 days.
