PANEER PAKODA

required:chickpea flour-1/2 cup,riceflour-2 tsp,carom seeds-few,baking soda-a pinch,salt-a pinch,green chutney-1 tbsp[store bought] for stuffing,red chilli pd-3 pinches,oil-to deep fry,paneer-200g,water-for batter
method
make a thick batter with chickpea flour,riceflour,carom seeds,salt,red chilli pd,soda and enough water.cut the paneer into wide pieces and one inch in height.make a pocket in each paneer piece with the help of a knife and apply the green chutney.repeat for all the paneer pieces.dip them in the batter and deep fry.

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BEANS FRY WITH SESAME AND PEANUTS

required:beans-1/4 th kg,dry roasted peanuts-1 handful,toasted white sesame seeds-1 tbsp,black pepper-3 pinches,salt-according to taste,chopped garlic-3 cloves,oil-1/2 tbsp
method
trim the ends of the beans and cut them diagonally.blanch the beans in hot water for 2 min and then strain.run them under cold water.heat a pan with oil and add garlic. when light golden in colour,tip in beans and stir fry until they change colour slightly.add salt,peanuts,sesame and mix well.

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PANEER BUTTER MASALA

required:butter-2 tbsp,oil-1/2 tbsp,paneer-200g diced,onion-1 medium finely chopped or ground,tomatoes-3 small[not the sour type] ,cashews-7 soaked in water for 2 hours,cream-1 tbsp optional,kasoori methi-little optional,tomato ketchup-2 tbsp,garam masala-3 pinches,ginger&garlic paste-3/4 th tsp
method
grind the onion.make a small cut under the tomato and blanch the whole tomatoes.making a cut will help to remove the skin easily after blanching.puree them along with cashews to make a smooth paste.add butter to the pan.tip in the paneer pieces and fry on low flame on all the sides until light golden.remove them to a bowl and soak them in water until completely immersed.now add oil and hot; add onion paste,ginger&garlic paste.fry until they slightly change colour and add the tomato puree.cook until the raw smell disappears and the oil comes through.now add the paneer pieces along with water and tomato ketchup.cook covered and add garam masala.

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MADDUR VADA

required:1 cup-maida,1/2 cup riceflour,sooji or bombay rawa-1/2 cup,ghee-1 tsp,onion-1 medium finely chopped,green chillies-3 fnely chopped,hing-2 pinches,salt-according to taste,coriander-chopped,curry leaves-few chopped,ginger-1 tsp crushed,water-as required,oil-to deep fry
method
mix maida,riceflour,sooji well with ghee.to this add onion,green chillies,hing,salt,coriander,curry leaves,ginger and mix well.add water to make a tight dough and rest for 10 min.make round balls of the mixture and flatten them.deep fry in oil.fry on both sides

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BLUEBERRY RICOTTA CAKE

required:all purpose flour or  maida-1&1/2 cups,ricotta cheese-1&1/2 cups,wild frozen blueberries-1 cup,butter-1/2 cup,sugar-1 cup,vanilla essence-1/2 tsp,baking pd-2 tsp,eggs-3 large,salt-3/4 th tsp
method
leave the butter,eggs outside until they come to room temperature.take two bowls and in bowl sift the flour along with the baking pd.in another bowl cream the sugar and butter.add the eggs and beat nicely.now add ricotta cheese,vanilla essence,salt and mix well again.little by little add the flour into the wet mixture until well combined.pour into an oven proof  9" diameter cake tin which is lined with parchment paper and tap it once so that the mix spreads evenly.now remove the blueberries from the friz and sprinkle all over the mix.bake at 350 F for almost 60 min but keep checking from 53 min onwards.

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BEETROOT SOUP

required:beetroots-2 medium,olive oil-1/2 tbsp,salt-according to taste,black pepper pd-1/2 tsp,onion-1/2 medium,potato-1 medium,water-4 cups,ginger&garlic paste-1/2 tsp,curd-4 tbsp
method
take a pressure cooker and add olive oil to it.when it's warm, tip in onion and when it sweats add the ginger&garlic paste.when the raw smell disappears add the beetroot and potato.stir fry for a min and then add salt,pepper pd,water.cook for 2 whistles and turn off.when it comes to room temperature blend in a mixer jar or use an immersion blender while still hot.beat the yoghurt to smooth consistency.serve hot soup with yoghurt on top.adjust any salt,pepper if necessary

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MUSHROOM AND PANEER SANDWICH

required:onion-1/2 medium size,mushrooms-200g,paneer-100 g,garlic cloves-2 finely chopped,melted butter-to spread on bread,oil-1 tbsp,red chilli flakes-1/4 th tsp,chopped coriander-little,salt-according to taste
method
heat a pan with oil.fry the garlic until it sweats and lightly changes colour.tip in onions and fry until translucent.tip in mushrooms and stir fry until they release water and water dries up.turn off.add crumbled paneer,coriander,salt,chilli flakes and mix well.apply butter to the bread on the outerside and stuff with the filling.cover with another slice and apply butter again.toast in a sandwich maker.

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STUFFED SWEETPEPPERS

required:sweet peppers[red and yellow]-10,cream cheese-3 tbsp,red chilli flakes-2 pinches,plain bread crumbs-2 tbsp,salt-2 pinches,olive oil-1/2 tbsp
method
let the cream cheese come to room temperature.mix the cream cheese with red chilli flakes nicely.mix breadcrumbs with salt in a plate.cut the peppers in half lengthwise.remove the seeds and the white portion inside.rub oil all over the peppers after putting them on a baking tray.fill the halves with cream cheese upto 3/4 th of the height leaving space for the breadcrumbs.press the breadcrumbs on the cheese nicely and shake off any excess.put the baking tray in an already preheated oven.bake at  375  F for 20-22  min until the breadcrumbs are light brown in colour.

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PESARATTU WITH PANEER

required:whole green moongdal-1 cup,rice-little more than 1/4 th cup,ginger-1" piece,salt-according to taste,cumin seeds-1/2 tsp,water-ass needed for thick batter,green chillies-4,oil-for frying
for filling:grated paneer-1 cup,green chilli-1,cumin pd-1/4 th tsp,coriander-chopped little,salt-2 pinches.
method
soak the moongdal  in water along with rice overnight after washing nicely in a big mixer jar itself.next morning add salt,green chillies,cumin seeds,ginger and grind with water to a thick batter consistency.
mix the filling and keep it handy.spread this batter on a seasoned and well heated tawa as thinly as possible and after a few seconds pour few drops of oil along the edges and in the middle.after it's light brown sprinkle the filling and wait for it to crisp up a little more.fold and remove to a plate.

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BEETROOT AND CARROT SALAD

required:beetroot-1 medium grated,carrots-3 medium size grated,lemon juice-1 small size lemon,salt-according to taste,celery-1 stick julienned,black pepper pd-1/2 tsp,olive oil-3/4 th tbsp
method
combine beetroot,carrots,celery well.now add olive oil,salt,black pepper pd,lemon juice and mix everything nicely.can be stored and served cold

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BANANA AND QUINOA PAYASAM

required:ghee-1 tbsp,deseeded mejdool dates-4,ripe bananas-2,milk-1 lt,cardamom pd-1/4 th tsp,white quinoa-1/2 cup,water-1 cup,pistachios-few chopped,almond flakes-few,brown or white sugar-2 or 3 tbsp
method
wash the quinoa well.cook the quinoa with water in a pressure cooker for 2 whistles.heat the ghee and add the mashed bananas to it.saute for sometime and then tip in the pistachios,almonds and saute for a min.add cooked quinoa,milk,cardamom pd,dates and cook until the milk comes to a boil.check the sweetness and add accordingly.mix well and  turn off.

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VANGIBATH

required:ghee-1 tbsp,oil-1 tbsp,India gate basmathi rice-2 cups,water-3 cups,purple long brinjal-1/2 kg,coriander-small bunch,coconut-1/2 of a large size grated,green chillies-6,salt-according to taste,ginger&garlic paste-1&1/2 tsp,turmeric pd-1/4 th tsp,onion-1 medium sliced thin and halved,garam masala pd-1 tsp
method
soak the rice for 15-20 min.wash the brinjal and dice them into fingers.keep them soaked in salted water.meanwhile heat a pan with oil,ghee.saute the onions along with green chillies,turmeric pd.when the onions are lightly brown, tip in the ginger&garlic paste.fry until the raw smell disappears.now add the brinjal[squeeze and throw away water] to the pan and cover for 2 min on high flame.open and saute until almost the brinjal is soft.tip in coconut,coriander,garam masala and mix well.start cooking the rice in water using a rice cooker or a pan.when the rice is half cooked and starts floating add the prepared masala and mix well.cover until it's done

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QUINOA,CORN AND EDAMAME SALAD

required:quinoa-1/2 cup,water-1 cup,frozen sweetcorn-1 cup,carrot-1 medium size juliennes[peeler] or grate,frozen edamame-1/2 cup,olive oil-1 tbsp,salt-according to taste,black pepper pd-1 tsp,lemon juice-1 lemon
method
put the edamame and corn in a bowl.microwave for 2-2&1/2 min.mix the quinoa with corn,edamame,carrot,olive oil,salt,black pepper pd,lemon juice.

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QUINOA ROSE MILK

required:quinoa-1/2 cup,water-1 cup,boiled and cooled milk,rose syrup-few spoons
method
cook the quinoa in water for 2 whistles in a pressure cooker.after the quinoa comes to room temperature put it in a blender jar and grind.add enough milk to dilute.also add the rose syrup for sweetness.serve chilled.

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BEETROOT PULAO

required:oil-1/2 tbsp,ghee-1/2 tbsp,bayleaves-2,cloves-3,cardamom-1,cinnamon-1" piece,beetroot-1 medium size grated,onion-1 small sliced,green chillies-2 slit,ginger&garlic paste-1/2 tbsp,coriander-a small bunch chopped,red chilli pd-1 tsp,water-3 cups,india gate basmathi rice-2 cups
method
soak the basmathi rice for 15 min.in a pressure cooker heat the oil and ghee.tip in bay leaves,cloves,cardamom,cinnamon and wait until they change colour.now add the onion,green chilli and fry until the onion sweats.next tip in ginger&garlic paste and fry until the raw smell disappears.add the beetroot,drained rice,red chilli pd and saute for 2 min.add water,salt,coriander.add just enough salt so that the water is slightly salty.when the water starts boiling close the lid with the whistle in place and cook on a high flame.when the first whistle starts lower the flame and turn off after the second whistle.

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RADISH FRY WITH PEANUTS

required: oil-1/2 tbsp, mustard seeds-1/2 tsp,uraddal-1/2 tsp,chanadal-1/2 tsp,curry leaves-few,onion-1 medium finely chopped,green chilli-1 slit,turmeric pd-2 pinches,white radish-2 medium cut into small pieces along with the greens[remove thick stalks],peanuts-2 tbsp,dry red chillies-3,salt-according to taste
method
dry roast the peanuts and dry red chillies seperately and grind them together in a small jar.heat a non stick pan with oil and pop the mustards.tip in uraddal,chanadal,curry leaves.when they change colour, add onion,green chilli,turmeric pd,salt and saute until the onion turns translucent.now tip in the leaves and after a min, tip in the radish.cover for 2 min.open the lid and fry on medium flame until the radish turns soft.lastly sprinkle the ground powder and mix well.

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BEETROOT AND GINGER JUICE

required:beetroot-1 large size cut into cubes,ginger-1/2"piece,lemon juice-1small lemon,maple syrup or sugar syrup or honey-little or 3tsp,water-little
method
grind beetroot pieces along with ginger,maple syrup,little water in a juicer jar or a vegetable juicer.stain and mix with the squeezed lemon juice.

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RAGI ROTI

required:ragi flour-3 tbsp,wheat flour-1 tbsp,green chilli-1 big,cumin seeds-1/4 th tsp,coriander-little,cabbage-a small piece-finely chopped,scallion-white part finely chopped or onion-1 tbsp finely chopped, salt-according to taste,water-to make soft dough,oil-to fry
method
mix ragi flour,wheat flour,cabbage,scallion in a bowl.now grind green chilli,cumin seeds,salt,coriander in small mixie jar.add the ground paste to the flour mix.mix everything nicely.add water little by little to make a dough much softer than the chapathi dough and pliable.keep this aside for 30 min.now take a seasoned tawa and spread this dough as thinly and evenly as possible with greased fingers.heat the tawa and when the bottom of the roti changes colour flip and fry on the other side also.take another seasoned tawa and spread the dough in the same manner and repeat the procedure.use both the tawa's alternatively to spread the dough because the tawa will be hot.

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STEAMED AND FRIED EGGS

required:eggs-7,green chillies-3 slit,ginger&garlic paste-1/4 th tsp,red chilli pd-1/2 tsp,white pepper pd-2 pinches,salt-1/2 tsp,turmeric pd-2 pinches,onion-finely chopped-1 large,oil-1&1/2 tbsp,clove-1,cardamom-1,cinnamom-1 small piece,curry leaves-few,coriander chopped-little
method
beat the eggs in a vessel along with half of the turmeric pd,half of the salt,white pepper pd,ginger&garlic paste.pour this into a greased container and steam the eggs in a pressure cooker containing hot water.steam for almost 7-8 min on medium to high flame.check in the middle with a knife to see if it's cooked.cut the egg mixture into pieces in the vessel itself and remove with a spatula.
now heat a pan and add oil.when the oil is hot; tip in clove,cardamom,cinnamon.when they slightly change colour; tip in onions,green chilli,turmeric,curry leaves and saute until the onion is soft.now add the egg pieces into the pan and mix lightly.adjust salt and finally add coriander leaves.if fried for long the eggs will become tough

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OATS IDLI

required:3/4 th glass instant plain oats,3/4 th glass[250 ml]-steel cut oats,greek yoghurt or thick curd-just enough to coat the oats,water-add enough to make idli batter consistency,1/2 medium size carrot-grated,semolina or sooji-3/4 th glass,soda or baking soda-2 pinches,coriander leaves-few,salt-according to taste
for tempering the batter:2 tsp oil,mustard seeds-1/2 tsp,chanadal-1 tsp,uraddal-1/2 tsp,curry leaves-few,turmeric pd-1/4 th tsp
method
grind the steel cut oats lightly and add to a bowl.also add instant oats,semolina,salt,curd,water,coriander leaves,carrot to the same bowl.now prepare the tempering and add to the batter.let the batter rest for 10 min.after 10 min add the soda and mix well.fill up the greased idli plates with batter and put them in steamer for 5-6 min or until they are done

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