QUINOA MANGO SALAD

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required:quinoa-1/2 cup, ripe mango-1 &1/2 medium sized cut into cubes,water-1 cup,salt-according to taste,lime juice-1 lemon,coriander few leaves-chopped,black pepper pd-little,cucumber-1/2 soft part removed,salted and dry roasted peanuts-2 handfuls
method
cook the quinoa with water in a pressure cooker for 2 whistles on high flame.let it cool down and add mango pieces,salt,lime juice,coriander,black pepper pd,cucumber, peanuts and mix lightly

SQUASH SOUP

required:butter nut squash-1 lb,black pepper pd-1/4 th tsp,salt-according to taste,chicken stock cube-1,water-6 to 7 cup,cumin seeds-1 tsp,onion-1 small diced,carrots-1 diced,dried thyme-2 pinches,olive oil-4 tsp
method
warm the olive oil and tip in cumin seeds,onions.when the onion slightly changes colour add carrot,squash,chicken stock cube,little salt and cover until the squash is soft and cooked.grind this in a mixer jar with water and pass it through a sieve.heat it up again in the same pan and tip in thyme,black pepper pd.adjust the salt.when it's thick enough turn off.

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DILL CHAPATHI

required:wheatflour-2&1/2 cups,salt-according to taste,melted ghee-1 tsp,oil-to fry,dill leaves-1 bunch,water-to knead dough,dill leaves-1 small bunch
method
seperate the thick stems from the dill leaves.roughly chop the remaining leaves after washing them.put the wheatflour,salt in a mixing bowl.add the washed leaves,ghee into the bowl.now add water little by little and knead the dough.the dough should not be sticky and not very firm.rest the dough for 20 min.with the help of rolling pin and some dry flour roll the dough into chapathi's.heat a pan and place a chapathi on it.flip it when it slightly changes colour on the bottom.pour few drops of oil around it and flip it after the bottom changes color.fry on both sides until brown spots appear

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DILL RICE

required:basmati rice-1 cup,low sodium chicken stock-1&3/4 th cup,cardamom-2,cinnamon-1"piece,bay leaves-2,salt-according to taste,dill-1 big bunch,salt-according to taste
method
soak the basmati rice for 30 min.cook the basmati rice with the chicken stock in a rice cooker.remove the thick stems from the dill bunch.put the leaves in a colander and wash. roughly chop the dill.in a heated pan; tip in cardamom,cinnamon,bayleaf.when they slightly change colour add the dill leaves.after a few seconds add the rice and mix lightly.adjust salt if necessary.

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BEETROOT AND COCONUT FRY

required:beetroot-2 medium size grated,coconut grated-1 tbsp,garlic chilli pd-salt-according to taste,
oil-1 tbsp,mustard seeds-1/2 tsp,curry leaves-1 sprig,turmeric pd-2 pinches,uraddal-1/2 tsp,chanadal-1/2 tsp
method
heat a pan and add oil.tip in mustard seeds and when they pop; tip in uraddal,chanadal,curry leaves.when the dal changes colour slightly add the beetroot,turmeric pd.after a min add the coconut,salt.saute on medium flame.add the garlic chilli pd when the beetroot is soft and mix well.turn off

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BELL PEPPER SANDWICH

required:capsicum or bell pepper-1 green finely chopped,cheese grated-3 tbsp,black pepper pd-1/4 th tsp,salt-2 pinches or according to taste,tomato finely chopped-1 tbsp,bread slices-10,melted butter -few tsp
method
prepare the filling by mixing cheese,black pepper pd,salt,tomato,bell pepper pieces.place the bread slices on a heated tawa and lightly toast all the bread slices on one side.remove them to a plate.put the filling on the toasted side of one slice and close with the toasted side of another bread slice.put this carefully on the tawa and add some butter.press the sandwiches and flip.wait until brown on both sides.

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SWEET BASIL SEEDS IN LEMONADE

required:lemon-1,water-1 glass,basil seeds-2 tsp,water-1 cup to soak the seeds,salt-a pinch,sugar-2 tsp
method
soak the basil seeds in water for an hour.mix 2 to 3 times while they are soaking.they will turn to  a soft 
gooey mixture.prepare lemonade by mixing water,lemon juice,sugar,salt.now add the soaked seeds into this lemonade.serve chilled

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SWEET BASIL OR SUBZA SEEDS IN LASSI

required:honey-1/2 tbsp,plain curd-1/2 th cup,basil seeds-1 tsp,water-1/2 cup,water-1 cup to soak basil seeds
soak the sweet basil seeds in water for one hour,until they turn soft and gooey.prepare the lassi by combining curd,water,honey in a mixer jar using the whipper blade.pour the lassi in a glass and add few spoons of soaked basil mixture. serve chilled

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RAJMA SUNDAL

required:rajma-1 cup,water-3/4 th cup for boiling,oil-2 tsp,red chilli pd-1/2 tsp,coconut grated-1 tbsp,salt-according to taste,curry leaves-few,mustard seeds-1/4 th tsp,uraddal-1/2 tsp,green chillies-2 slit,tamarind paste-1/4 th tsp[optional]

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method
soak the rajma for 8-9 hours in water.drain and pressure cook the rajma along with water,little salt for 3 whistles.take a pan and prepare a tempering with mustard seeds,uraddal,curry leaves,red chilli pd.tip in the green chillies and fry nicely.add cooked rajma,coconut,tamarind paste and stir fry. for a min

CLEAR VEGETABLE SOUP

required:carrot-2 no peeled and diced,cabbage-small portion chopped,curry leaves-few,salt-according to taste,black pepper pd-less than 1/2 tsp,maggi stock cubes-3,water-1&1/4 th ltr,pinch-ajinamoto[optional],ginger-small pieces julienned,green beans-chopped in small pieces
method
taka a deep bottomed pan and pour the water in.add the stock cubes and mix well.when water comes to a rolling boil;add salt,vegetables,curry leaves,ajinamoto.lastly add black pepper pd.turn off immediately otherwise the vegetables will become soft

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TAWA IDLI

required:3 heaped tsp-gun pd or curry pd,butter -2 tbsp,coriander leaves-few chopped,onions-3-4 tsp finely chopped,idli's-3,roasted cashews-few
method
heat the butter on a tawa or griddle.when the butter melts tip in onion.when the onion becomes light brown add the gun pd and place the idli's on top.move the idli's around and flip them to coat the powder well.sprinkle some cashews and coriander.

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BHENDI BHURJI

method:oil-1&1/2 tbsp,garlic cloves-2 roughly chopped,cumin seeds-1/4 th tsp,onion--1/2 big finely chopped,turmeric pd-1/4 th tsp,red chilli pd-1/2 tsp,ginger julienned-small piece,green chilli-1 slit,tomato-1 small,salt-according to taste,chat masala-1/2 tsp,cumin pd-1/4th tsp,ladies finger or bhendi-1/2 kg diced
method
take the tomato and seperate the firm part from the inside part and use the firm part after finely chopping.heat the oil in a nonstick pan.tip in cumin seeds and garlic.after the garlic changes colour;tip in salt,onions,green chilli,ginger,turmeric pd and saute until the onion turns light golden.add the tomato pieces,red chilli pd,cumin pd.put in bhendi after a min.toss for a min and then cover until the bhendi is lightly brown on the edges.lastly add chaat masala and toss.serve with roti.

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KAKARAKAYI PULUSU

required:bitter gourd or kakarakayi-medium size 3nos sliced into thin roundels,onion-1 /2 big thinly sliced and halved,red chilli pd-1/4 th tsp,salt-according to taste,oil-4 tsp,mustard seeds-1/4 th tsp,cumin seeds-1/4 th tsp,grated jaggery-3 tsp,turmeric pd-less than 1/4 th tsp,tamarind paste-2 tsp,water-2&1/2 cups,curry leaves-few
method
heat a vessel with oil and tip in mustard seeds into the hot oil.when they pop, tip in cumin seeds,onions,salt,curry leaves and fry for half min.now tip in turmeric pd,kakarakayi and saute for 2 min.pour water along with tamarind paste.tip in red chilli pd and cook for sometime on high flame until the vegetables are almost cooked.lastly add jaggery and mix well.turn off after a min.serve with plain yellow dal and rice.

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LOW FAT MATAR MUSHROOM

required:button mushrooms-500g cleaned and quartered,red chilli pd-3/4 th tsp,salt-according to taste,ginger&garlic paste-1 tsp,tomatoes pureed-2 medium,onion-1 big pureed,cumin seeds pd-1 tsp,coriander-finely chopped,garam masala pd-3/4 th tsp,1 cup-green peas frozen,milk-2 cups,water-1 glass,turmeric pd-1/4 th tsp,oil-1&1/2 tbsp
method
thaw the green peas.heat the oil and pour the onion puree into it.add salt and fry until the onions turn light brown in colour.tip in the ginger&garlic paste and fry until the raw smell disappears. add turmeric pd,cumin pd,tomato puree,red chilli pd and cook nicely until the oil comes out.tip in the mushrooms,peas and fry on high flame for a min.pour the water and cook on high flame until the water reduces.lastly pour milk and tip in garam masala pd.mix well and turn off after a min.sprinkle coriander on top.

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SUNNY SIDE UP

required:2 eggs,salt-a pinch,black pepper pd-2 pinches,oil-3 tsp
method
heat a non stick pan and heat it up nicely with oil.if the oil is very hot then the edges become crisp.break the eggs and gently drop them into the pan next to one another.without disturbing the eggs, lower the flame. sprinkle salt,pepper on top.wait for the eggs to firm up. tilt the pan to remove the eggs onto a plate with the help of a spatula

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GOBI PARANTHA

required:florets-1 small cauliflower[stems removed],turmeric pd-2 pinches,cumin pd-1/2 tsp,amchoor or dry mango pd-1/2 tsp,red chilli pd-1/2 tsp,salt-according to taste,black pepper pd-1/4 tsp,coriander pd-1 tsp,wheat flour-3 heaped cups,water-to knead,ghee or oil-to fry

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method
wash the florets and drain.put them in a food processor and roughly chop them.take wheat flour in a vessel and tip in turmeric pd,cumin pd,amchoor pd,red chilli pd,black pepper pd,coriander pd,salt.mix well.add the chopped florets into the vessel.pour little by little water to knead the dough.the dough should not be sticky.apply little oil and keep it covered.after resting for 10 min,knead again.take a handful of the dough and seperate it into even sized 3 or 4 round balls.roll the dough with a rolling pin and make a thick circle.apply ghee on the parantha and  pull all the edges to the centre. make a round ball again and pat it down.roll into a circle which is not too thick nor too thin by dusting with wheat flour.put this on a heated pan and wait until the colour changes on the bottom.flip and apply some ghee or oil to fry the parantha on both sides.

GARLICKY MINT PARANTHA

required:wheat flour-2 heaped cups,mint leaves-1 bunch,green chillies-2,garlic cloves-2,salt-according to taste,water-to knead the dough,oil or ghee-to apply
method
grind the mint leaves with green chillies,garlic cloves into a smooth paste.add this to the flour.also add salt, enough water,little oil to knead the dough.the dough should not be sticky.knead it well and rest for 10 min to half an hour.keep it covered.take a handful of the dough and seperate it into even sized 3 or 4 round balls.roll the dough with a rolling pin and make a small thick circle.apply ghee on the parantha and  pull all the edges to the centre. make a round ball again and pat it down.roll into a circle by dusting with wheat flour.the parantha should not be too thick or too thin.put this on a heated pan and wait until the colour changes on the bottom.flip and apply some ghee or oil  and fry the parantha on both sides.

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CORN BIRYANI

required:corn rawa-2 cups,green chillies-4,cloves-5,green cardamom-2,cinnamon-2" piece,mint leaves-few,water-3 &1/2 cups,salt-according to taste,onion-1 small finely sliced,frozen green peas-1 cup,carrots-a handful diced,oil-1 tbsp,ginger&garlic paste-1/2 tsp,coriander-a small bunch chopped
method
thaw the green peas.dry roast the corn rawa until the aroma comes.heat the oil in a pressure cooker and tip in cloves,cardamom,cinnamon,onion,green chillies.after the onion changes colour,tip in ginger&garlic paste.fry well until the raw smell disappears.now add the carrots,green peas,mint leaves,coriander leaves.after a min of stirring add the water,salt.the water should be salty.after the water boils, pour the rawa and close the lid.cook for 2 whistles.open and serve hot

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CHOCOLATE DOSA 1

required: salted dosa batter-1 ladle,nutella-2 tsp,almond flakes-few,melted butter-1/2 tsp
method
prepare the dosa as usual with butter on a pan.fold and remove to a plate.spread the nutella on one half of the dosa and sprinkle some almond flakes on top.

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BREAD AND PEANUT CHAAT

required:croutons-few,peanuts a handful, curd-3 tbsp,sweet chutney-to drizzle[mother's recipe bottle],green chutney[mother's recipe bottle or swad green chutney],saunf-a pinch,coriander-few leaves chopped,onion-2 tsp finely chopped,honey-1/2 tsp
method
soak the peanuts for 3-4 hours in salted water and drain.arrange the croutons on a plate.dilute the store bought green chutney with water.beat the curd with honey.sprinkle the peanuts,onions on croutons.pour the curd on the croutons.drizzle sweet chutney,green chutney,saunf,coriander leaves on top and immediately serve.

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