Watermelon Popsicles

Ingredients:

Seedless Watermelon 4 cups (cut into 1" dice)
Sugar 1/2 cup
Lemon juice 2 tblsp

Method:

Combine the watermelon,sugar and lime juice in a blender
and process until smooth.
Pour the mixture into popsicle moulds.Insert the woodden sticks.
Freeze for atleast 10 hours.
To unfreeze the ice pops insert the moulds in hot water for 5 to 10 seconds.
Serve immediately.
.

Methi Paneer

Ingredients:
Methi leaves 2 cups (chopped)
Paneer 1 1/2 cups (cubed)
Onion 1 (chopped)
Tomato Puree 1/2 cup
Turmeric powder 1 tsp
Coriander powder 1 tsp
Cumin seeds 1 tsp
Coriander leaves few
----
For grinding:
Green chillies 2
grated coconut 2 tblsp
Garlic 4
Ginger 1" piece
powdered cardamom 1/2 tsp
----
Method:
Wash methi leaves.Drain it and keep it in microwave 'H" for 2 minutes.
Grind all the items mentioned for 'grinding' into a fine paste.
Heat oil in a kadai and fry paneer cubes till brown and keep aside.
Heat oil in the same kadai and add cumin seeds.When it splutters add chopped onion,turmeric powder,coriander powder and salt.Saute well.
Add tomato puree and ground paste and cook for five minutes.
Add methi leaves,paneer cubes with little water.Stir well.
Cover the lid and cook for few minutes.
Garnish with coriander leaves.

Raw Jackfruit Biryani

Ingredients:

Raw Jack fruit 10 pieces (cut into 1 1/2" cubes)
Basmati Rice 1 1/2 chp
Green cardamom 5
Cloves 4
----
Onion 1 cup (sliced)
Tomato 1 cup (sliced)
Cumin 1 tsp
Ginger garlic paste 1 tsp
Turmeric Powder 1 tsp
Coriander powder 1 tsp
Chilli powder 1 tsp
---
Yogurt 1 cup
Saffron a pinch
Milk 1 tblsp
Coriander leaves few
Mint leaves few
Oil and salt as required

Method:
Cut the raw jack fruit into slices.Peel and cut ito cubes.
Soak rice in water for 30 minutes.
In a vessel boil water.Add little oil and salt.
Tie cardamom and cloves in a muslin cloth and put it in the boiling water
with rice.
Allow to boil till the rice is 3/4th cooked.
Drain the rice,remove the muslin cloth.Keep aside.
Heat oil in a kadai and fry jack fruit cubes.Keep aside.
Fry onion till brown and keep aside.
In another pan heat oil.Add cumin seeds and gingergarlic paste.
Saute well.
With this add fried onion.
Add turmeric powder,coriander powder,chilli powder,chopped tomatoes.
Saute well.Add the fried jack fruit cubes.
Add little salt,yogurt and coriander leaves.
Stir well and allow the mixture to cook.
----
Preheat oven to 350F.
Arrange half the jack fruit mixture in the first layer of the tray.
Over this spread a layer of rice.
Sprinkle saffron milk ( dissolve the saffron in lukewarm milk)and
chopped mint leaves.
Repeat these layers once again.
Cover with aliminium foil and cook in the oven for 30 minutes.
Serve hot with raita.

Bottle gourd Halwa

Ingredients:
Grated bottle gourd 2 cups
Sugar 1 cup
Milk 1 1/2 cup
Ghee 2 table
Cashewnuts 6
Elachi powder 1 tsp
Raisins 10
Method:
Peel and discard the seeds of the bottle gourd and grate it.
Fry cashewnuts and raisins in ghee and keep aside.
Fry bottle gourd in ghee until the water evaporates.
Add sugar and stir in between.
Add milk and cook for few minutes.
When it comes to halwa consistency add elachi powder and fried
cashewnuts and raisins.

Pineapple Rasam

Ingredients:
Pineapple 1/4 cup (finely chopped)
Toor dal 1/4 cup (cooked)
Tomato 4
Rasam Powder 2 tsp
Green chilli 2
Ginger 1 piece
Pepper Powder 1 tsp
Asafoetida 1/2 tsp
Lemon juice 2 tblsp
Curry leaves few
Coriander leaves few
Salt to taste
Seasoning:
Ghee 1 tblsp
Mustard seeds 1 tsp
Cumin seeds 1 tsp
------
Method:
Cook together tomatoes,pineapple pieces,ginger with one cup water till soft.
Add slit green chillies,rasam powder,asafoetida,cooked dal,curry leaves, coriander leaves,pepper powder and salt.Add two cups of water and allow to boil for sometime.
Allow to cool and add lemon juice.
Add seasoning.

Paneer Butter Masala

Ingredients:
Paneer cubes 20
Onion 2 (cut into pieces)
Butter 3 tblsp
Tomato Puree 3 tblsp
Ginger garlic paste 1 tblsp
Cashewnuts 10
Turmeric powder 1 tsp
Coriander powder 1 tsp
Garam masala 1 tsp
Kashmiri chilli powder 1 tsp
Fresh Cream 1 cup
Coriander leaves few
salt and oil as needed
Method:
Fry paneer cubes and soak them in water.
Soak cashew nuts in boiling water and grind into a paste.
----
Heat butter in a kadai.
Fry onion and ginger garlic paste with little salt.
Saute until soft.Blend it into a paste.Keep aside.
In the same kadai add butter,Add onion paste and cashew
paste.Cook for sometime.
Add tomato paste and add all spices(turmeric powder,
Coriander powder,garm masala,chilli powder).
Add little water and stir well.
Add salt and cook for sometime.
Drop all the paneer cubes slowly.
Cook for another 2 to 3 minutes for the paneer to
absorb the flavours.
Lower the heat.Add cream
Garnish with coriander leaves.

Cinnamon,Apple Chip

Ingredients:
Red Apples 2
Apple juice 2 cups
Cinnamon stick 1
Method:
Take a deep bottomed vessel.
Pour two cups of apple juice and add cinnamon stick.
Heat until it boils.
Slice apple into 1/8 inch slices.
Drop slices carefully into boiling juic.
Cook for five minutes until the slices are golden colour.
Preheat oven to 250degree'F'.
Place the apple slices in a single layer in the oven tray.
Bake 30 minutes until apple slices are lightly browned
and almost dry to touch.

Mysore Bonda

Ingredients:
Maida 1 cup
Green chillies 2 (chopped)
Onion 1 (finely chopped)
Rice flour 1 tsp
Curd 1/4 cup
Baking soda 1/2 tsp
Coriander leaves few (chopped)
salt & oil as required
Method:

Mix maida,chopped onion,chopped chillies,rice flour,salt with curd like a batter without any lump.Add baking soda and chopped coriander leaves.Keep aside for one hour.The batter should be loose enough like bajji batter.

Heat oil in a pan.
Take a small quantity with hand and slowly drop it into hot oil.Fry till they are brown
.Serve hot with coconut chutney,peanut chutney or tomato sauce.

Badhusha

Ingredients:
Maida flour 2 cups
Sugar 2 cups
Curd 1 1/2 cups
Ghee 1/2 cup
Baking soda 1/2 tsp
Elachi powder 1 tsp
salt a pinch
Oil for deep frying
Method:
Mix maida,ghee,baking soda,salt and curd like a chappati dough.No water.
Cover it with a wet cloth for 15 minutes.
Divide the dough into small balls.
Flatten slightly and make a hole in the centre.
Boil water in a pan and add sugar.
Allow to boil till it becomes a thick syrup.
Add elachi powder.
Heat oil.Deep fry the prepared badhushas until golden brown.
Put them immediately into the sugar syrup for about five minutes.
Place them on a plate and serve.

Palak Moongdal Fry

Ingredients:

Palak 2 cups (chopped)
Onion 1 (sliced)
Split moongdal 1/2 cup
Garlic cloves 5
Green chillies 3
Coriander powder 1/2 tsp
Cumin powder 1/2 tsp
Red chilli powder 1/2 tsp
Turmeric powder 1/2 tsp
salt and oil as required

For seasoning:
Mustard 1/2 tsp
Urad dal 1/2 tsp
Curry leaves few
Method:

Soak moongdal in water for ten minutes.
After ten minutes drain it and keep aside.
Take a pan.
Add seasonings.Saute it.
Then add garlic cloves,green chillies,sliced onions.
Cook till onions are transparent.
Add moongdal and turmeric powder.
Cook for few minutes.
Add chopped palak,coriander powder,cumin powder,red chilli powder with salt.
Stir well
Palak will ooze out water.Cook till all water is evaporated.

Green Chilli Pakoda

Ingredients:
Large green chillies 10
Tamarind Lime size
Onion 1 (chopped finely)
Red chiili powder 2 tsp
Chaat masala 1 tsp
Bengal gram flour 1 cup
Turmeric powder 1 tsp
Cumin seeds 1 tsp
salt and oil as required
Method:
Extract juice from tamarind and keep aside.
Take a bowl.Put the gram flour,one tsp red chilli powder,turmeric powder,cumin seeds, and salt to taste.Add warm water.Blend well.The resulting batter should be like idli batter.
In another bowl mix onion,one tsp red chilli powder,chat masala powder and tamarind juice with little salt.Mix well.Keep aside.
Make one slit along the length of the chillies.Fill the slit with onion,masala and tamarind juice mix.Repeat it for all the chillies.
Heat oil in a pan.Dip one chilli in the gram flour batter.Put it into the oil and fry till brown.Remove and drain on paper towel.Fry the remaining chillies in the same way.
Serve hot with mint-coriander chutney.

Coconut Milk Rice

Ingredients:
Basmati rice 1 cup

Onion 1/2 cup (cut lengthwise)

Green chilli 2 (cut lenghwise)

Mint leaves few

Cashewnuts 5

Coconut milk 1 cup

Bay leaf 1

Ghee 1 tblsp

coriander leaves for garnishing

salt as required

for grinding:

Cinnamon 1"stick

Cloves 2

ginger 1" piece

garlic flakes 3 peeled

Method:

Soak rice in water for 1/2 hour.

Grind cinnamon,cloves,ginger and garlic into a fine paste.

Heat ghee ina pan.Saute the onion,ground paste,green chillies, and mint leaves.

Drain wate from the rice and add it to the sauted onion .

Stir well and saute for few minutes.

Add one cup of coconut milk and one cup of water.

Add salt and bay leaf and close the lid.

Reduce the flame and keep it for 20 minutes.

Cook till it is done.

Garnish with coriander leaves and fried cashewnuts.

Celery Soup

Ingredients:
Celery 2 cups (chopped)
Potato 1 (chopped)
Onion 1 (peeled and chopped)
Garlic cloves 3 (crushed)
Butter 2 tblsp
Veg.stock 3 cups
Ground pepper 1 tsp
Cream 2 tblsp
salt to taste
Method:
Cut the root and leaves of the celery.Wash well and chop.
Heat butter in a heavy pan.
Add onion and crushed garlic cloves.Fry till brown.
Add chopped celery and cook for few minutes.
Add vegetable stock,potato and salt.
Allow to boil for ten minutes.
Remove from heat and puree in a blender.
Add ground pepper.
Stir cream into the soup just before serving.

Blackgram Dosai

Ingredients:
Parboiled rice 3 cups
Blackgram 1 cup
Fenugreek seeds 1 tsp
Toor dal 1 tblsp
salt and oil as required
Method:
Wash and soak rice for 2 hours and blackgram and fenugreek for half an hour.
Grind blackgram and fenugreek first by adding soaked water itself so that the batter will be soft.Take the batter and keep aside.
Grind soaked rice with toor dal and salt until smooth.
Mix both the batter.
The batter for Dosai should be more dilute than Idli batter.
Allow the batter to ferment for 10 hours.
Heat a flat pan.Pour half cup of batter and spread it.
Pour oil around the batter.When the sides turn brown flip and cook the other side.

Broccoli and Cheese Soup

Ingredients:

Broccoli florets 2 cups
Vegetable stock 3 cups
Potato 2 (cut into small pieces)
Onion 1 (finely chopped)
Garlic cloves 2 (crushed)
Cheese 1/2 cup
Milk 1/2 cup
Butter 1/4 cup
salt and pepper to taste

Method:

Take a deep bottomed pan.Saute onion and garlic in butter and keep aside.
Add vegetable stock,potatoes,and broccoli florets.
Stir well and simmer for about 30 minutes.
Remove from heat and stir in cheese and milk.
Add salt and pepper to taste.
Blend soup for a smooth consistency in a blender.

Mushroom and Peas Curry

Ingredients:

White button Mushroom 10
Green Peas 1 cup
Onion 1
Turmeric Powder 1 tsp
---
Garam Masala 1 tsp
Ginger garlic paste 1 tsp
Chilli powder 1 tsp
Coriander powder 1 tsp
Olive oil 2 tblsp
Coriander leaves few

Method:

Was mushrooms under running water and cut into slices.
Take a deep bottomed pan.Add little oil and fry chopped onion till brown.
Add turmeric powder and mushroom slices and saute well.
Add green peas.
Add salt and little water.
Add garam masala,chilli powder,ginger garlic paste and coriander powder.
Cook them on low medium heat until the gravy becomes thick.
Garnish with coriander leaves.
Serve it with fried rice,roti, naan or paratha.

Pumpkin Sweet Kootu

Ingredients:

Pumpkin pieces 2 cups (peeled and diced)
Grated jaggery 2 tblsp
Grated coconut 2 tblsp
Milk 1/4 cup

Seasoning:
Mustard seeds 1 tsp
Urad dal 1 tsp
Curry leaves few

Method:

Heat oil in a Pan.
Add seasonings. Add diced pumpkins with little water.
Cover the pan and allow to cook until the pumpkins are tender.
Add jaggery and grated coconut.Stir well.
Finally add milk.

China Grass Sweet

Ingredients:

Chopped China Grass 1 cup
Sugar 1 cup
Milk 5 cups
Almond 2 tblsp (chopped)
Saffron little
Cashewnuts 1 tblsp (chopped)

Method:

Soak China Grass in hot water for two hours.
Mash the same well.
Heat the milk in low flame.
Stir well until the quantity reduces to half.
Add the mashed China Grass,sugar.Mix well.
Allow it to cook until the grass dissolves completely.
Add fried nuts and saffron.

Moong Dhal and Buckwheat Kichdi

Ingredients:

Buckwheat 1 cup
Moongdhal 1/2 cup
Pepper 1 tsp
Cloves 2
Jeera 1 tsp
Turmeric Powder 1/2 tsp
Asfoetida powder 1/2 tsp
Olive oil 1 tblsp
Coriander leaves few
salt to taste

Method:

Wash moongdal and buckwheat together in water.
Drain and keep it aside for ten minutes.
Pressure cook the same.Allow three whistles.
Heat oil in a kadai.
Add pepper,cloves and jeera.
Saute well.
Add cooked moongdhal,buckwheat with salt,turmeric powder and asafoetida powder.
Mix well and add little water.
Allow to boil for sometime.
Garnish with coriander leaves.

Crispy Oakra

Ingredients:

Oakra (Ladies finger) 10
Bengal gram flour 2 tsp
Turmeric powder 1/2 tsp
Red chilli powder 1 tsp
Cumin powder 1/2 tsp
Coriander powder 1/2 tsp
Lemon juice 1 tsp
Oil and salt as required

Method:

Wash and dry Oakra completely.
Cut it into equal pieces.
Take a big plate and place the oakra pieces.
Sprinkle turmeric powder,red chilli powder,cumin powder,coriander powder,
lemon juice and salt.
Mix it well and let it marinate for ten minutes.
Now add bengal gram flour and mix well.
Take a frying pan.Add enough oil.
Add oakra pieces and deep fry it.

Fruity Muffins

Ingredients:

Maida 1 cup
Oats Bran 1 cup
Butter 1/2 cup
Pine apple squash 1 cup
Soda bi-carbonate 1/2 tsp
Sugar 1/2 cup
Condensed milk 1/2 cup
Raisins 1/4 cup
Cream 1/4 cup

Method:

Sieve maida flour with soda bi-carbonate.Keep aside.
Melt the butter.
Add Oats bran,sugar and pineapple squash and stir well till smooth.
Add condensed milk,raisins,cream and flour.
Mix well.
Coat muffin cups with non stick cooking spray and fill 3/4 full with the batter.
Bake in a pre-heated oven at 180 degree C for 20 minutes.
Cool slightly and serve.

Sarson Ka Saag (Mustard leaves Saag)

Sarson Ka Saag is a Punjabi recipe.
It is prepared with Mustard leaves and served with Roti.

Ingredients:

Sarson (mustard leaves) 1 cup (chopped)
Spinach leaves 1 cup (chopped)
Garlic 3 flakes (finely chopped)
Ginger 2" piece (finely chopped)
Red chilli 2
Green chilli 2
Gram flour 1 tblsp
Butter 1 tblsp
Ghee 1 tblsp
Jaggery (powderred) 1 tblsp (optional)
salt as required
Method:
Boil Sarson (mustard leaves) and spinach leaves in one cup of water.
Drain excess water and grind it into a fine paste.Keep aside.
Heat ghee in a pan.
Add green chillies,garlic,ginger and broken red chillies.
Saute the spices.
Now add the ground paste and salt.Stir well.
Make paste of the gram flour with little water and add the same to the above mixture.
Allow to boil for ten minutes.Add jaggery.
Top with butter.
Serve with roti or paratha.

Jeera Aloo

Ingredients:

Potato cubes 2 cups
Onion 1 sliced
Green chillies 2 (slit lengthwise)
Cumin seeds 1 tblsp
Garam masala 1 tsp
Chilli powder 1 tsp
Chat masala 1 tsp
Coriander leaves few
Oil and salt as required

Method:

Boil,peel and cut potatoes in to small cubes.
Heat oil in a pan.
Add cumin seeds,green chillies and onion.
Fry for few minutes until brown.
Add cubed potatoes.
Mix gently and saute well.
Add garam masala,chilli powder,chat masala with salt.
Add little more oil.
Fry everything for few minutes.
Garnish with coriander leaves.

Sweet Mango Hot Pickle

Ingredients:

Raw Mango 1
Sugar 1 cup
Fennel seeds 1 tsp
Cumin seeds 1 tsp
Bay Leaf 1 piece
Red chilli powder 1 tblsp
salt and oil as required

Method:
Remove the skin of the mango and cut into cubes.
Boil water with sugar till it reaches one string consistency.
Heat oil in a pan.Add fennel seeds,cumin seeds,bay leaf and mango cubes
and saute for sometime.
Add the chilli powderr and salt.
Pour in the sugar syrup and cook for 15 minutes.
Cool the mixture and preserve it in a dry bottle.

Barley and Brown rice Dosa

Ingredients:

Barley 1 cup
Brown rice 1 cup
Urad dal 3/4 cup
Bengal gram dal 1 tblsp
Fenugreek 1 tsp
salt and oil as needed.

Method:

Wash and soak barley and brown rie separately for 10 hours.
Wash urad dal,bengal gram dal and fenugreek and soak together for one hour.
First grind barley and brown rice till rava texture.
Grind urad dal,bengal gram dal and fenugreek until smooth.
Mix both and add salt.
Leave overnight to ferment.
Prepare dosas frying both sides using oil.
Serve with any chutney and sambar.

Palak Pakoda Chaat

Ingredients:
For the Palak pakoda:
Palak leaves 20
Besan flour 1/2 cup
Rice flour 1 tblsp
Soda bi-carbonate a pinch
Red chili powder 1 tsp
salt to taste
oil as required
----
For the topping:
Curd 3 cups
Red chilli powder 1 tsp
Roasted jeera powder 1 tsp
Chaat masala 1 tsp
Sugar 1 tsp
salt and pepper to taste
------
For Garnishing:
Tamarind chutney,green chutney.
----
Method:

Wash Palak leaves.
Mix besan flour,rice flour,red chilli powder,soda bi-carbonate and salt to
form a thick batter.
Dip each palak leaf in the batter and deep fry in hot oil.
Drain and allow it to cool.
The pakodas should be crisp.
Mix all the masalas(red chilli powder,roasted jeera powder,chaat masala,sugar salt
and pepper) in the curds.
Take a plate and arrange the palak pakodas neatly.
Pour the masala curds over it.
Garnish with tamarind and green chutney.

Pineapple coconut water juice

Ingredients:

Coconut Water 2 cups
Fresh Pineapple juice 3 cups
Honey 3 tsp
Sugar to taste

Method:

Mix the coconut water and Pineapple juice.
Add sugar and mix well.
Chill this mixture.
At the time of serving add honey.

Mexican Salad

Capsicum 1 (sliced finely)
Carrot 1 (peeled and grated)
Potatoes 2 (cooked and diced)
Celery 1 one stick chopped
Bread 4 slices (Cut into small pieces)
Onion 1 (cut into small rounds )
Garlic 3 cloves chopped
oil as required

For Orange dressing:
Orange juice 1/4 cup
Lime juice 1 tblsp
Olive oil 1 tsp
Vinegar 1 tblsp
Sugar 1 tblsp
Chilli powder 1/2 tsp
salt to taste

Method:

Take a bowl.Put all the ingredients of Orange dressing and shake well.
Add one fried garlic.Keep it in fridge.
To make salad heat oil in a kadai.Add the remaining 2 fried garlic.
Add bread pieces and fry till brown.Keep aside.
Take a bowl.Place all the vegetables.Pour dressing and toss well.
Just before serving add bread pieces and fried galic.

Barley Salad

Ingredients:

Barley 1 cup
Cucumber 1 cup (cut into pieces)
Tomato 1 cup (chopped)
Capsicum 1 cup (chopped)
Carrot 1 cup (cut into pieces)
Green chillies 2 (chopped)
Olive oil 1 tblsp
Ground pepper 1 tblsp
Lemon juice 1 tblsp
salt 1/4 tsp

Method:

In a sauce pan boil barley in water for 15 minutes.Drain.
Steam barley for 10 minutes more.Keep aside.
Take a bowl. Add all the ingredients and mix well.
Barley is high in proteins,minerals,vitamins and amino acids.

Ginger Pickle

Ingredients:

Ginger 1" pieces 15 nos.
Garlic cloves 20
Tamarind water 1 cup
Powdered jaggery 1/4 cup
Gingely oil 1/2 cup
Red chilli powder 2 tblsp
Asafoetida powder 1 tsp
salt as required

Seasoning:

Mustard seeds 1 tsp
Curry leaves few
Jeera 1 tsp

Method:

Wash peel and cut ginger into pieces.
Fry the ginger pieces with oil till it turns into brown colour.
Fry garlic cloves till brown.
Keep tamarind water in a low flame and allow to boil for few minutes till it
becomes a paste.
Grind ginger in a mixie.
Add redchilli powder,tamarind paste,garlic cloves,jaggery,asafoetida and salt.
Mix well and grind again till smooth.
Heat gingely oil and add seasonings.
Add the ground paste. Stir constantly.Switch off the flame after five minutes.
Mix well and put the pickle in a clean bottle.

Potato Peas Samosa

Ingredients:

Maida 1 cup
Green Peas 1/2 cup
Boiled Potatoes 5
Ginger 1" piece
Coriander leaves few (chopped)
Red chilli powder 1 tsp
Green chillies 2
Ghee 2 tblsp
oil and salt as required

Method:

Add ghee to Maida and mix well.
Knead with water to make a dough.
Take a bowl.Add mashed potatoes and green peas.Mix well.
Add salt,red chilli powder.Mix well again.
Roast this mixture in oil.
Add finely chopped green chillies,ginger and chopped coriander leaves.
Mix well and keep aside.

Make small small balls out of the maida dough.
Roll them out into oval shaped pooris.
Spread melted ghee on both sides.
Cut into half.Fold into a cone.
Seal using thumb and index finger.
Fill the cone with the already prepared potato and peas masala.
Seal the same.
Heat oil in a pan and fry samosas.
Serve with tomato sauce.

Jigarthanda

Jigarthanda is very famous in Madurai.
It is a very nice drink to have it in summer.

Ingredients:

Milk 3 cups
Badam pisin 2 tsp
Rose syrup 1 tsp
or
Sarasaparilla syrup 1 tsp
Ice cream as required

Method:

Soak Badam pisin in water for about 8 hous.
After 8 hours it will look like pieces of jelly.

Boil milk till it reduces half of the quantity and till it turns into pale yellow colour.Leave it to cool and refrigerate it for 2 hours.

Take a glass.Pour milk upto half of the glass.Then add soaked badam pisin,rose syrup and ice cream.

Tasty,healthy and cool Jigarthanda is ready.

Watermelon Juice

Ingredients:

Watermelon 2 cups (chopped)
Honey 1 tblsp
Crushed ice 1 cup
Black pepper 1/2 tsp
Fresh mint few

Method:

Comibine Watermelon,honey,ice and black pepper in a blender.
Blend well until smooth.
Garnish with chopped mint.
Serve chilled.

Strawberry Sandesh

Ingredients:

Milk 2 litres
Powdered sugar 6 tblsp
Lemon 2
Pink colour 2 drops
Fresh Strawberries 2 cups (sliced finely)
Fresh Strawberries 10
Sugar 1 cup (to mix with strawberry)
Paneer cubes 1 cup
Silver foil as required

Method:

Take a deep bottomed vessel.Pour the milk and allow to boil.
When the milk begins to boil add the lemon juice.
The milk will curdle.
Strain and allow it to cool.
Mix the sugar and sliced strawberries.Keep it aside for 4 hours.
Mix the powdered sugar and paneer.Knead well.
Add a few drops of pink colour and mix well.
Take a flat dish of about 1 1/2" thickness and spread half the mixture on it.
Arrange the strawberries on top.
Spread the remaining mixture over it evenly.
Cover with silver foil.
Cut into squares and serve chill.

Banana Carrot Payasam

Ingredients:

Banana 2
Carrot 2
Ghee 2 tblsp
Raisins 10
Cardamom Powder 1 tsp
Milk 3 cup
Sugar 1 1/2 cup
Almond 10

Method:

Wash,peel and grate the carrots.
Fry raisins in ghee.

Take a deep bottomed vessel.Pour milk into it.
Allow to boil until it reduces to half the original quantity.
Add carrots and fried raisins.
stir constantly until the carrot turns tender.
Switch off the flame.
Add the remaining ghee and cardamom powder.
Allow it to cool at room temperature.
Puree the banana in a blender and mix well into the payasam.
Keep it in the fridge for one hour.
Serve garnished with chopped almonds.

Pasta with Pine nuts

Ingredients:

Pasta 1 cup (fusilli or rigatoni)
Olive oil 4 tblsp
Pine nuts 1/2 cup (toasted)
Sun dried tomatoes 1/2cup
Parsley 1/2 cup (chopped)
Grated cheese 1/2 cup
Powdered pepper 1 tsp

Method:

Take a deep bottomed vessel.
Add water with little salt.
Add pasta into it.
Cook pasta until tender.
Drain pasta well.

Heat 2 tblsp of olive oil in a pan.
Add pasta and fry until it begins to get crisp at the edges.
Add toasted pine nuts and sun dried tomatoes.Stir well.
Add the remaining 2 tblsp of olive oil.Mix well.
Add chopped parsley and grated cheese.
Season to taste with salt and powdered pepper and serve.

Vegetable Manchow Soup

Manchow soup is a Chinese style soup and it is made from vegetables and
Chinese Chilly chutney.

Ingredients:

Baby corn 1 cup (chopped)
Cabbage 1 cup (chopped)
Capsicum 1/2 cup (chopped)
Carrrot 1/2 cup (chopped)
Onion 2 (chopped)
Garlic 1 tsp (finely chopped)
Ginger 1 tsp (finely chopped)
Corn flour 1 tblsp
Powdered pepper 1 tsp
Soya sauce 1 tsp
Tomato sauce 1 tsp
Spring onion 2 sprigs
salt and oil as required
----
For Chinese Chilly chutney:
Ingrediets:
Red chillies 5
Onion 1 (chopped)
Garlic 1tblsp (finely chopped)
Tamarind pulp 1 tsp
Salt little

Soak dried red chillies in water for about ten minutes.
Take out the chillies and grind it along with onion,garlic,tamarind pulp and salt to form a fine paste.Keep aside.

Method:
Take a bowl.
Mix corn flour,powdered pepper,soya sauce,tomato sauce,little salt in half cup water.
Stir well and keep aside.
Heat oil in a pan.
Saute all the vegetables.
Add 1/2 or 1 tsp of Chinese chutney paste.
When it starts smelling add two cups of water into it with little salt.
Allow to boil for five minutes.
Add corn flour mixture slowly and stir constantly until it thickens.
Switch off the gas.
Garnish with spring onion.
Serve hot.




.

Roasted Brinjal & Yogurt Cheese Dip

Ingredients:

Brinjal 1 (large)
Olive oil 2 tblsp
garlic 2 (peeled and chopped)
Yogurt cheese 1 cup
Lemonjuice 1 tblsp
Pepper 1/2 tsp
salt to taste

Method:

Heat oven to 400 degree.
Pierce brinjal in several places.
Put brinjal on a baking sheet and roast for 30 to 40 minutes.
Allow to cool.
Remove the skin from the brinjal.
Take out the flesh and blend well along with olive oil,garlic,yogurt cheese,
lemon juice,pepper and salt.
Beat the mixture well until smooth.
Serve with roasted pita chips.

Drumstick Soup

Ingredients:

Drumstick 10
Onion 1 cup (chopped)
Butter 1 tblsp
Cloves(powdered) 1 tsp
Bayleaf 1
Crushed pepper 1 tsp
salt as required

Method:
Cut drumstick into big pieces.
Cook drumstick pieces in water.
Discard the outer skin.
Keep the fleshy part in a bowl.
Heat butter in a pan and fry onion till brown.
Add the fleshy part of drumsick pieces with water.
Add powdered cloves,bayleaf,crushed pepper and salt.
Allow to boil for sometime till the gravy becomes thick.
Serve hot.

Okra Stew with Paneer

Ingredients:

Okra 1 cup (chopped)
Tomato 3 (chopped)
Paneer cubes 1 cup
Lime juice 1 tblsp
Bell pepper 2
Small onion 4 (minced)
Corn kernel frozen 1 cup
Butter 2 tblsp
Bay leaf 1
Basil 1/2 tsp
Green chilli 2
Salt and crushed pepper to taste

Method:
Take a bowl.Add the paneer cubes and squeeze the lime juice over it.Keep aside.
Take a kadai.Add butter.Saute the bell pepper with minced small onion for few minutes.
Add chopped okras,tomatoes,corn,basil,bayleaf and chilli.Allow to boil for sometime.
Then add salt and crushed pepper.
Finally add the paneer cubes and allow to boil for five minutes.
Remove the bayleaf and seerve hot.

Pineapple Pradhaman

Ingredients:

Pineapple 2 cups (chopped)
Jaggery 1 1/2 cups (grated)
Ghee 1/4 cup
Raisins 10
Cashewnuts 10
Coconut milk 2 cups
Cardamom powder 1 tsp
Dried ginger powder 1 tsp

Method:

Chop pineapple into small pieces.
Take a deep bottomed pan and boil pine apple with little water.
Add ghee.Stir well.
Boil grated jagggery in little water and make syurup.
Add the syurup with pineapple mixture.
Add the coconut milk.
Stir well till the mixture becomes thick.
Reduce the flame.
Fry cashewnuts and raisins in ghee and add it into Pineapple pradhaman.
Sprinkle the powdered ingredients when served.

Soya Nuggets Sandwitch

Ingredients:

Soya Bean nuggets 1 cup
Butter 2 tblsp
Bread slices 4
Onion 1 (chopped)
Ginger 1 small piece (chopped)
Green chillie 2 (chopped)
Garam Masala 1 tblsp
Red chilly powder 1 tblsp
Coriander leaves few
salt as required

Method:

Pound soya bean nuggets into crums.
Heat butter in a frying pan.
Add chopped onion,green chillies,ginger and coriander leaves.
Saute well.
Add pounded soya nuggets,half cup water,salt,red chilli powder,garam masala.
Allow to cook for ten minutes till the gravy becomes thick.
Spread the soya mix on bread and serve with tomato sauce.

Mushroom 65

Ingredients:

Button Mushroom 1 cup
Rice flour 1 tblsp
Bengalgram flour 2 tblsp
Chilli powder 1 tblsp
Turmeric powder 1/2tsp
Cumin powder 1 tsp
Garam Masala 1 tsp
Pepper powder 1 tsp
Curry leaves few (chopped)
Coriander leaves few (chopped)
salt to taste
Oil for frying

Method:

1.Wash,dry and cut the mushroom into pieces.
2.Take a bowl.Mix all the items mentioned aboe with the mushroom except oil.
Stir well and keep aside.
3.Heat oil in a kadai and deep fry mushroom masala like pakodas and drain on an
absorbent paper.
4.Serve hot with dal and rice.

Crackling Spinach

This recipe is served as an appetizer.
Ingredients:

Spinach 1 bundle
Sesame oil 1 tblsp
Sesame seed 1 tblsp (roasted)
Red chilli flakes 1 tblsp
Crushed pepper 1 tblsp
Oil to deep fry
Salt as required

Method:
Wash and drain spinach leaves.
Pat dry thoroughly with an absorbent kitchen towel and cut into pieces.
Heat oil in a kadai.
Add spinach pieces.Deep fry till crisp.
Place it in a stainer.
Heat sesame oil in a kadai.
Add red chilli flakes,crushed pepper and fried spinach pieces.
Sprinkle salt,sugar and roasted sesame seeds.
Toss well and serve.

Soya Bean Uthappam

Ingredients:

Soya Bean 1 cup
Rawa 1 cup
Water 3 cups
Green chillies 2 (chopped)
Tomato 1 (chopped)
Onion 1 (chopped)
Coriander leaves few (chopped)
Salt to taste
Oil for cooking

Method:

Wash and soak soya bean in water for three hours.Drain and grind it with three cups of water to a fine puree.Strain it to extract the milk.

Take a bowl and combine this milk with rawa.Stir well and keept it aside for 10 minutes.
Add chopped green chillies,onion,tomato,coriander leaves,salt and mix well.
Heat a dosa 'tava' and grease it with oil.
Pour a ladleful of batter and spread it.
Cook on both sides with oil until it turns brown.
Serve hot with coconut chutney.

Vegetable Clear Soup

Ingredients:

Any vegetables
pepper 1 tblsp
Butter 2 tblsp
salt as required

Method:

Cut all the vegetables into small pieces
Boil all vegetables except tomato in a pressure cooker with three cups water.
Allow three whistles.
Make puree out of tomato.
Add the tomato puree with the boiled vegetables.
Add salt,pepper and butter in the mixture.
Garnish with chopped corriander leaves
Serve hot.

Tofu Thai Curry

Ingredients:


Tofu 1 cup (cubed)
Butter 1 tblsp
Onion 1 (chopped)
Garlic 3 cloves (minced)
Coconut milk 1 cup
Curry powder 1 tblsp
Pepper 1 tblsp
Cilantro 1/4 cup (chopped)
Oil and salt as required

Method:

Take a kadai.Add oil and fry tofu till brown and set aside.
Melt butter in the kadai.Add chopped onion and minced garlic.
Stir until tender.
Add coconut milk,salt,curry powder,pepper and chopped cilantro.
Reduce the flame and stir well.
Add fried tofu and mix the entire mixture well.
Serve this dish with rice.

Ghee Rice (Neich choru)

Ingredients:

Basmati Rice 2 cup
Ghee 2 tblsp
Onion 1 (sliced)
Cinnammon 1" piece
Fennel seeds 1 tsp
Cloves 4
Cardamom 2
Bay leaves one small piece
salt as required
--
For seasoning:

Ghee 2 tblsp
Cashewnuts 10
Raisins 10
--
Method:
Soak basmati rice in water for half an hour.Drain and keep aside.

Heat ghee in a kadai.
Add fennel seeds,cinnammon,bay leaves,cardamom and cloves.Saute well.
Add sliced onion and fry till brown.
Add the drained rice and fry for sometime.
Add three cups of water with salt.Bring it to a boil.
Allow to boil until the rice is cooked.
Reducethe heat.

Fry cashewnuts and raisins in ghee.Add this to the rice mixture
and mix everything gently.
Kurma is the best side dish for ghee rice.

Strawberry,Banana,Pine apple Smoothie

Ingredients:

Strawberry 6
Banana 2 (peeled)
Pine apple 2 slices
Crushed ice 2 tblsp
Milk 1 cup
Sugar to taste

Method:

Place all the ingredients in a blender.
Blend well until smoothie consistency is reached.

Puli Inji

Ingredients:

Ginger 2" piece
Tamarind a small ball size
Red chilli 4
Green chilli 2
Fenugreek 2tsp
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Jaggery 1 tblsp (powdered)
Salt and oil as required

Method:

* Fry cumin seeds,red chilli and one tsp fenugreek with little oil and grind it
into a fine paste.
* Cut ginger and green chillies into small pieces.
* Soak the tamarind in hot water and extract the juice.

* In a kadai heat oil (sesame oil preferable) and add mustard seeds and one tsp
fenugreek seeds, When the mustard crackles add the ground masala.
Stir well.Add chopped ginger and green chillies.
Add tamarind water and salt
Bring to a boil.
Add some more water and allow to boil till the gravy is thick.
Puli Inji is a very good side dish for Pongal,idli and dosa.

Barley Soup

Ingredients:

Barley 1/2 cup
Onion 1 (chopped)
Garlic 3 cloves
Carrot 2 (grated)
Celery root 1/2 cup (peeled and diced)
Cucumber 1 (chopped )
Lemon juice 1 tblsp
Powdered pepper 1 tblsp

Method:
Heat oil in a kadai.Add chopped onion and fry till brown.
Add garlic and fry.
Add barley with four cups of water.
Allow to boil for sometime.
Add grated carrot,celery root (diced),chopped cucumber.
Reduce the flame and allow to boil for 30 minutes
or until barley and vegetables are tender.
Just before serving add lemon juice and powdered pepper.

Carrot Poori

Ingredients:

Carrot 4
Wheat flour 2 cups
ghee 1 tblsp
salt to taste
oil to fry

Method:

Peet and wash the carrots.Cut into small pieces.
Pressure cook them.(allow three whistles)
Grind it into a fine paste.Don't add water while grinding.

Take a bowl.Add wheat flour,salt,ghee and carrot paste.
Mix well and make a soft dough.
Divide the dough into small small balls and role each of them like small disc.

Heat oil in a kadai and deep fry the poori.

Tomato and Avacodo Salad

Ingredients:

Tomato 2 (chopped)
Avacodo 2 (chopped)
Onion 1 (thinly sliced)
Cucumber 1 (sliced crosswise)
White vineger 2 tblsp
Lime 1
Olive oil 1 tblsp
Ground pepper 1 tblsp

Method:

Combine all ingredients ina small bowl and toss together.
Let stand for about 5 to 10 minutes before serving.

Beetroot Smoothie

Ingredients:

Beetroot 1 (peeled and chopped)
Any greens handful (chopped)
Carrot 1 (chopped)
Ginger 1 piece (peeld and chopped)
Lemon juice 1 tsp
Salt to taste
Powdered pepper 1 tsp
Crushed ice 1/4 cup

Method:

Take a microwave bowl.
Add chopped beetroot,carrot and greens.
Sprinkle little water and salt.
Keep it in Microwave "H" for one minute.
Blend this along with ginger until smooth.
Add lemon juice and crushed ice.
The smoothie is ready.

Spinach-Fruits Smoothie

Ingredients:

Spinach 1 cup (cut into pieces)
Apple 1 cup (cut into pieces)
Grapes 1/2 cup (seedless)
Banana 1
salt a pinch
Method:

Take a microwave bowl.
Add a pinch of salt with spinach leaves.Sprinkel water.
Keep it in Microwave "H" for one minute.
Blend it along with apple,grapes and banana until smooth.

Pomogranate Juice

Ingredients:

Pomogranate seeds 1 cup
Water 1/2 cup
Sugar to taste
Cream 1 tsp
Milk 1/4 cup

Method:

Blend together the pomogranate seeds with water and sugar till frothy.
Stain.
Add milk and spread cream at the top.
Keep it in the refrigerator and serve chill.

Moongdal Halwa

Ingredients:

Moongdal 1 cup
Sugar 1 cup
Water 1/2 cup
Ghee 1/2 cup
Khoya 1/2 cup
Milk 1/2 cup
Cashewnut 5
Raisins 5

Method:

Soak moongdal for 4 to 5 hours.Drain it and grind to a paste.
Prepare one string sugar syrup by using one cup sugar with 1/4 cup water.
Heat ghee in a kadai.
Add moongdal paste.Add the remaining 1/4 cup water.
Stir constantly until the dal turns brown.Add milk.
Add sugar syrup and khoya.
Stir well and cook for ten minutes until all the water is absorbed.
Garnish with roasted cashews and raisins.

Gujarati Kadhi

Ingredients:

Yogurt 2 cups
Water 5 cups
Bengal gram flour 1 tblsp
Ginger garlic paste 1 tsp
Turmeric Powder 1/2 tsp
Sugar 1 tsp
Salt and oil as required

For the Tampering:

Mustard seeds 1 tsp
Fenugreek seeds 1 tsp
Cumin seeds 1 tsp
Curry leaves few
Asafoetida powder 1/2 tsp

For garnishing:
Chopped coriander leaves few

Method:

Mix yogurt,water and bengal gram flour.
Beat well and make a smooth gravy.
Heat oil in a kadai.
Add temperrings.
Add the prepared gravy with salt .
Stir continuously.
Add sugar.Allow to boil.
The khadi should have the consistency of a soup.
Garnish with coriander leaves.
Serve hot with plain rice or with chapatti.

Rajma Masala

Ingredients:

Rajma 1 cup
Boiled potatoes 2 (peeled and cubed)
Red chilli powder 1/2 tsp
Turmeric powder 1/2 tsp
Garam masala powder 1/2 tsp
Ginger garlic paste 1 tsp
Bengal gram flour 1 tsp
Coriander leaves few
oil and salt as needed

For grinding:
Tomato 1
Coriander seeds 1 tsp
Cumin seeds 1 tsp
Cardamom 1
Cinnamom 1 bit
Cloves 1

Method:

Soak rajma overnight and pressure cook them.
Allow four whistles.

Grind all the items mentioned into a fine paste.

Heat oil in a kadai.
Add ground paste.
Add boiled rajma with one cup water.
Add red chilli powder,turmeric powder,garam masala powder,
ginger garlic paste with salt.
Stir well and allow to boil for few minutes.
Add cubed potatoes.
Mix bengal gram flour with little water and make a paste.
Add this paste with rajma masala to get a thick consistency.
Mix well and let it cook for sometime.
Garnish with chopped coriander leaves.

Nutri Balls

Ingredients:

Oats 1 cup
Almond 10
Walnut 10
Cashewnuts 10
Pista 10
Black sesame 1 tblsp
Raisins 10
Honey 1 tblsp
Ghee 1 tblsp
Jaggery 1 cup (powdered)

Method:
1.Take a kadai.Fry oats with ghee and powder it.
2.Soak almond in water for one hour.
Grind it along with walnut,cashewnuts and pista.
3.Fry black sesame wihout oil.
4.Roast raisins in ghee.
5.Take a kadai.Add little water and jaggery.
Boil it till it attains sticky consistency.
---
Take a deep bottomed vessel.
ADD the jaggery mixture (vella paagu)
powdered oats
grounded nuts mixture
roasted black sesame
roasted raisins
ghee and honey.
Mix well and make it small, small balls

Pistachio Milk Shake

Ingredients:

Pistachios 1/2 cup (blanched,peeled and grounded)
Sugar 1/2 cup
Milk 3 cup
Ice 1/2 cup (crushed)

Method:

Place all the ingredients in a Mixie.
Grind at high speed.
Refrigerate it for one hour and serve.

Coconut Milk Kurma

Ingredients:

Coconut milk 2 cups
Potato 2 (boiled,peeled and cubed)
Small onion 10
Carrot 2 (cut into small pieces)
Tomato 2 (cut into small pieces)
Water 1/2 cup
Oil and salt as required

For grinding:

Grated coconut 2 tblsp
Cashewnuts 10
Green chilli 2
Kus kus 1 tsp

Seasoning:

Cinnammom,cloves,cardamom and bay leaf few

Method:
First grind all the items mentioned into a paste.
Take a kadai.Add little oil.
Add seasonings.
Add small onion and fry till brown.
Add all the vegetables with water and salt.
Allow it to boil for few minutes.
Add ground paste.
Finally add coconut milk.
Allow to boil the entire kurma for a second.
Serve hot with idli,dosai and chappati.