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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MIXED VEGETABLES CURRY

required:oil-2 tbsp,mustard seeds-1/2 tsp,cumin seeds-3/4th tsp,turmeric pd-less than 1/2 tsp,curry leaves-few,dosakayi or yellow cucumber-500g,drumstick-2 nos cut into 1&1/2" pieces after trimming the ends,brinjal long green-4,tomato-2 medium finely chopped, onion-3/4th of a  medium size finely chopped,hyacinth beans or chikkudukaya-150g fibre peeled on both sides while trimming the ends[when in season],red chilli pd-3/4 th tsp,warm water-3/4 th cup,salt-according to taste

method

the yellow cucumber seeds should be checked before cooking because they are sometimes bitter in which case the seeds and soft orange part underneath should be discarded.the brinjal should be put in salted water immediately after dicing and before adding to the pan squeeze out the water completely and add.

heat the oil in a wide pan.splutter the mustard and add onion,cumin seeds,curry leaves,turmeric pd,salt and fry until the onion sweats.add drumsticks,beans and fry for 2 minutes.now add the cucumber,tomato,brinjal pieces,red chilli pd and cook covered for a minute on high flame .now add warm water and adjust any salt.reduce the flame,mix well and cover until the brinjal pieces are cooked.

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CASSAVA ADAI

required:cassava or karra pendalam-312 g grated,green chillies-3 finely chopped,turmeric pd-a pinch,salt-according to taste,red onion finely chopped-1/2 medium size,coriander-finely chopped little,vegetable oil-few spoons

method

mix all the ingredients except oil and take a handful of mixture and press it down as thinly as possible on a seasoned flat tawa.heat the tawa and fry the adai with oil on both sides until nicely brown.repeat until the mixture is used up.

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SHAWARMA CHICKEN SALAD

required:boneless and skinless chicken thighs-2  marinated in shawarma spice or tandoori masala store bought,spring mix leaves-1 handful,spinach leaves-2 handfuls,salt-2 pinches,black pepper pd-2 pinches,sesame oil or olive oil-1 tsp,cherry tomatoes washed and halved-few,lime juice-1/2 lemon,red onion-1/4th of a medium size and thinly sliced[optional],vegetable oil-for frying chicken,dry fruits like pistachios-optional

method

make some incisions on the chicken and marinate the chicken overnight.cook the chicken on a stovetop grill pan on high heat.when charred on both sides remove and cut chicken into pieces.mix spring mix leaves or salad leaves,spinach leaves,onion,tomatoes,salt,pepper pd,olive oil,limejuice,chicken and mix well.immediately serve.

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PEPPERONI,FIG AND GOAT CHEESE FLATBREAD

required:uncured pepperoni-few slices,soft goat cheese-little,salt-a pinch,italian seasoning mix-1/2 tsp, ripe figs-few sliced thin,1 rectangular or round flatbread-store bought,

method

place the flat bread on a baking tray.if it is rectangular cut into even pieces.sprinkle salt all over them and arrange pepperoni slices.then arrange the figs and add the cheese.sprinkle the seasoning mix all over.preheat the oven to 300 F.while preheating put the baking tray inside and when the bread starts to brown on the edges remove.remove the goat cheese from the refrigerator 10 min before preparing for the cheese to melt.

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MASALA POTATO FRY

required:oil-1&1/2 tbsp,cloves-2,cinnamon-1 small piece,potatoes-1/2 kg,red chilli pd-1/2 tsp,onion-1 large finely chopped,turmeric pd-1/4 th tsp,garam masala pd-3/4th tsp,salt-according to taste,ginger&garlic paste-1 tsp

method

dice the peeled potatoes into cubes.heat a deep bottomed vessel or non stick pan with oil.tip in cloves,cinnamon

and then ginger&garlic paste.when the paste is fried add onions,turmeric pd and stirfry.after 30 sec ,tip in potatoes,red chilli pd,salt and cover until the potatoes turn soft.lastly add garam masala pd and mix well

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DRUMSTICK& TOMATO CURRY

required:drumsticks-3 diced evenly and ends trimmed,oil-2 tbsp,onion-1 medium finely chopped,tomatoes-2 large finely chopped and lightly mashed,

turmeric pd-1/4th tsp,curry leaves-few,red chilli pd-1/2 tsp,water-1&1/2 cups,mustard seeds-1/2 tsp,cumin seeds-1/2 tsp,ginger&garlic paste-3/4th tsp,salt-according to taste

method

take a deep bottomed vessel and pour the oil.heat it up and pop some mustard seeds.then add onion,cumin seeds,curry leaves,turmeric pd,salt.when onion is light golden add the ginger&garlic paste.fry nicely and then 

add tomatoes.cover for a min and then add drumsticks.add water ,red chilli pd and cover and cook until the drumsticks are soft and water is reduced

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BOTTLEGOURD&DRUMSTICKS CURRY

required:drumsticks-3 medium sized and diced evenly after the ends are trimmed,red chilli pd-3/4th tsp,salt-according to taste,onion-1 large finely chopped,chickpea flour-3/4th tsp,oil-2 tbsp,mustard seeds-1/2 tsp,cumin seeds-1/2 tsp,curry leaves-few,turmeric pd-1/4 th tsp,bottlegourd-400 g peeled and diced evenly in small cubes,milk-1 cup

method

mix chickpeaflour and milk without any lumps and keep aside.heat oil in a thick bottomed vessel and pop the mustards.tip in onions,cumin seeds,tumeric pd,salt,curry leaves and stir fry until the onion turns translucent.now add drumsticks and fry for a min.tip in bottlegourd,red chilli pd and cover until the vegetables are soft.if the vegetables are fresh they will cook in their own juices or else add little hot water

and cook.when the vegetables are soft and very little moisture is there then its time to add the milk mixture.turn off before the milk splits.

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TOMATO AND CHANADAL CHUTNEY

required:dry red chillies-17,fresh coconut -1 cup,salt-according to taste,chanadal-5 tsp,cumin seeds-1/2 tsp,garlic cloves-2,tamarind paste-1 tsp,tomatoes-5 small,water-1/2 cup,oil-1 tbsp,turmeric pd-a pinch

for tempering

oil-2 tbsp,mustard seeds-1/2 tsp,uraddal-1 tsp,chanadal-1/2 tsp,curry leaves-few

method

dry roast red chillies and chanadal together in a pan.in the same pan add oil and put the tomatoes into it and cover until they are mushy and reduced.grind the dry red chillies,chanadal,cumin seeds,garlic,tamarind paste,coconut,water,tomatoes,tumeric pd in a mixer grinder along with enough salt.prepare the tempering and add to the chutney

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PESTO EGG FRIED RICE

required:rice-1 cup,black pepper pd-1 tsp,salt-according to taste,basil pesto-4 oz,oil-4 tsp,garlic cloves-3 finely chopped,yellow bellpepper chopped-1/4th,green bell pepper or capsicum chopped-1/4 th,green chilli-1 finely chopped,eggs-5 whites and 1 yolk

method

mix the eggs and make omelette with 2 tsp of oil in a pan.remove to a plate.cook the rice and keep seperately or use any leftover rice.in the same pan heat the remaining oil and tip in garlic,green chilli 

and fry until garlic is light brown.now add the bell peppers and stir fry until a min.combine rice with pesto and add.also add omelette pieces.sprinkle pepper pd,salt and mix well.stir fry for another min or two.

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BUTTER MASALA BEANS

required:canned baked beans 235 g-2 cans,onion-1/2 medium,tomato-1 medium finely chopped,turmeric pd-1/4 th tsp,salt-according to taste,coriander little-chopped,cumin seeds-1/2 tsp,ginger&garlic paste-3/4th tsp,red chilli pd-1/4 th tsp,any store bought curry pd curry pd-1/2 tsp,oil-2 tbsp or butter,water-1&1/2 cup

method

heat the oil and tip in cumin seeds,onion,turmeric pd and stir fry until onion turns light golden.add the ginger&garlic paste and fry for a min on high heat.tip in tomato and wait till it turns soft.add baked beans,water,curry pd,red chilli pd and cook for sometime.adjust salt and when oil floats on top turn off.sprinkle coriander.serve with naan or roti

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URADDAL LADDU

required:uraddal or split blackgram dal-2 cups,grated jaggery-1&3/4th cups,melted ghee-as needed

method

dry roast the blackgram dal on low to medium flame until golden in colour by constantly moving the dal around in the pan.grind the uraddal after it comes to room temperature.to this add the jaggery and mix well.add enough melted ghee to this mix to make it little wet.trying making roundballs and if the shape doesn't hold add little more ghee and shape them again

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STEAMED RICE DUMPLINGS WITH BLACK EYED BEANS

required:1 cup-black eyed beans,water-4 cups,riceflour-4 cups,salt-1/4 th tsp,punjabi sakkar or grated jaggery-3 cups,water-2 cups for beans,melted ghee-little

method

soak the black eyed beans in double the amount of water for 1 hour 45 min and cook them in the pressure cooker with salt for 1 whistle.

now pour water in a thick bottomed vessel heat it up.add jaggery when the water starts boiling.add the black eyed beans,riceflour and mix well until it forms a thick paste.turn off and let it come to room temperature.apply ghee to hands and roll this mixture into even sized balls.flatten them and put them in a steamer or greased idli stand for 7 to 8 min on a medium to low flame.

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AMARANTH LEAVES WITH SESAME

required:amaranth leaves washed and chopped roughly-1 medium bunch,tamarind paste-1&1/2 tsp,dry red chillies-5,cumin seeds-1/2 tsp,white sesame seeds-1&1/2 tbsp,turmeric pd-1/4 th tsp,garlic cloves-2 finely chopped,salt-according to taste,green chilli-1 slit,oil-2 tbsp,uraddal-1/2 tsp,mustard seeds-1/2 tsp,curry leaves-few

method

dry roast cumin seeds,dry red chillies,white sesame seperately and grind them together in a small mixie jar.

take a deep bottomed vessel and heat it up with oil.tip in garlic,mustards,uraddal,curry leaves one after the other.after the mustard seeds crackle add the leaves,tamarind paste,turmeric pd,green chilli,salt and cover for sometime until the leaves are cooked well and becomes mushy.turn on and let it come to room temperature.now add the ground powder and mix well.

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JACKFRUIT SEEDS GRAVY

required:oil-2 tbsp,cloves-2,cinnamon-1" piece,bayleaf-1,red chilli pd-3/4 th tsp,turmeric pd-1/4 th tsp,onion-1 large sliced thin,tomato-1 medium,ginger&garlic paste-1 tsp,dry coconut pd-1 tbsp,peanuts-1 handful powdered,salt-according to taste,toasted white sesame pd-2 tsp,water-3 cups,jackfruit seeds-400 g,

garam masala pd-1/4th tsp,coriander-little

method

boil the jackfruit seeds for 10 min immersed in water.drain and remove the white layer on the seeds.chop them in half.

heat the oil in a non stick pan and tip in cloves,cinnamon,onion,turmeric pd and saute till the onion is slightly brown.add the ginger &garlic paste and saute again until raw smell disappears.now add tomato and cover until soft.tip in peanut pd,dry coconut pd,sesame pd and saute for few sec.now add water,jackfruit seeds,red chilli pd,salt,garam masala pd and cook until oil floats on top.lastly add some chopped coriander.remove the bayleaf and serve

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JAGGERY CAKE

required:gratedjaggery-1 cup,wheatflour-1&1/2 cups,baking soda-1/2 tsp,curd-1 cup,oil-1/4th cup,baking pd-1 tsp,milk-1 tbsp,vanilla essence-2 drops or cardamom extract,baking soda-1/2 tsp,raw nuts or tuttifrutti[optional]few pieces

method

sieve the wheatflour and keep.mix jaggery with wet ingredients well.to this add wheatflour and mix well.lastly add baking pd and baking soda and mix again.pour this mixture into a baking dish lined with parchment paper.preheat the oven to 350f and bake for 35 to 40 min until done.check by inserting a fork 

and if it comes clean turn off the oven.let it cool and then cut into pieces.

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SWEETPOTATO WITH TOMATO

required:sweetpotato-1/2 kg,onion-1 medium finely chopped,oil-2 tbsp,tomatoes-2 medium finely chopped,red chilli pd-1/2 tsp,turmeric pd-1/4 th tsp,curry leaves-few,water-1/2 cup,salt-according to taste,cumin seeds-1/4th tsp

method

cut the sweetpotato into even roundels and then into fingers.dice these fingers into small pieces.heat a

non stick pan with oil and then pop the mustards.immediately tip in onions,cumin seeds,curry leaves,turmeric pd and saute until the onion sweats.now add the tomato and cover.when tomato is half cooked add red chilli pd,salt,sweet potato and mix well.now add water and cover until the sweet potato is cooked but not mushy.

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