vermicelli upma

INGREDIENTS:
•1.5 cups seviyan or fine whole wheat vermicelli, roasted and kept aside
•1 medium sized onion, finely chopped
•9-10 curry leaves
•½ tsp mustard seeds
•½ tsp cumin
•1 tsp urad dal
•1 green chili, chopped
•1 red chili, whole
•1 tsp grated ginger
•a pinch of asafoetida
•1 cup water
•salt as required
•sugar
•2 tbsp oil or ghee
INSTRUCTIONS:
1.first roast the vermicelli till browned or you can use ready roasted vermicelli.
2.heat oil or ghee in a pan.
3.add the mustard seeds and let them pop in the oil.
4.add the urad dal and the cumin and fry them till they get browned.
5.add the onions and saute till they become translucent.
6.now add the curry leaves, ginger, green chill, red chili and saute till the raw aroma of the ginger goes away.
7.add asafoetida and stir for a few seconds.
8.add water, salt and sugar and let the mixture come to a boil.
9.lower the flame and add the roasted vermicelli.
10.stir and cook the vermicelli till they become soft and all the water is absorbed.
11.keep on stirring in between.
12.when the vermicelli is cooked completely and all the water is absorbed, switch off the fire.
13.serve the vermicelli upma garnished with some coriander leaves.

rasam

INGREDIENTS:
main ingredients:
•1 lemon sized tamarind
•1 medium tomato, chopped
•2 cups water
•10-12 curry leaves
•two pinch of asafoetida
•½ tsp turmeric powder
•1 tsp mustard seeds
•2-3 red chilies, broken and deseeded
•2 tsp chopped coriander leaves
•2 tbsp oil
•salt as required
to be powdered to a semi coarse consistency:
•3 tsp cumin seeds
•2 tsp whole black pepper
•6-7 garlic
INSTRUCTIONS:
1.soak the tamarind in ½ cup warm water for 20 to 30 mins.
2.squeeze the pulp from the soaked tamarind. strain and keep aside.
3.in a dry grinder or coffee grinder, powder the cumin seeds, whole black pepper and garlic to a semi fine consistency.
4.heat oil in a pan. crackle the mustard seeds first.
5.add the curry leaves, red chilies & asafoetida and fry for some seconds till the red chilies deepen their color.
6.temper on a low flame so that the spices don't burn.
7.than add the tomatoes and saute till the tomatoes soften.
8.then add the semi coarsely powdered cumin, black pepper and garlic along with turmeric powder.
9.stir and then add the tamarind pulp. add water and stir well. season with salt.
10.just let the whole rasam come to a gentle boil uncovered.
11.then switch off the fire and add chopped coriander leaves.
12.serve rasam hot, plain or with steamed rice.

palak paneer

INGREDIENTS:
for the palak puree:
•200 to 250 grams fresh spinach
•1 or 2 green chilies, chopped
•1 or 2 small to medium garlic, roughly chopped
•½ inch ginger, roughly chopped
•3 cups water for blanching spinach
•3 cups water for ice bath
for the palak curry:
•1 small to medium sized onion
•1 small or medium sized tomato
•4 to 5 small to medium garlic
•½ tsp cumin seeds
•¼ tsp turmeric powder
•½ tsp red chili powder
•a pinch of asafoetida
•¼ or ½ tsp garam masala powder
•1 small to medium tej patta
•200 to 250 gms paneer or tofu, about 7 to 9 oz cottage cheese
•⅓ to ½ cup water or add as required
•1 or 2 tbsp cream, low fat 25% to 35%
•2 tbsp oil or ghee
•1 tsp kasuri methi leaves
•salt as required
INSTRUCTIONS:
making the spinach puree:
1.rinse the palak or spinach leaves very well in running water. tender stem are fine. if the stems are stringy, then discard the stems.
2.boil 3 cups water in a pan or microwave or electric heater. add ¼ tsp salt to the hot water and stir. then add the palak leaves in the hot water. close with a lid and let the palak leaves sit in the water for 2-3 mins.
3.strain the palak leaves.
4.immediately add the palak or spinach leaves in a pan or bowl containing ice cold water. this method helps in preserving the green color of the spinach. just add 8 to 10 ice cubes to 3 cups water to get cold water. allow the spinach leaves to be in the cold water for a minute or two.
5.then drain the ice cold water. add the spinach in a blender or grinder jar with chopped ginger, garlic and green chilies.
6.make a smooth palak puree. no need to add water while making the puree. keep the spinach puree aside.
making the palak curry:
1.heat oil or ghee or butter in a pan or kadai. if using butter, melt it a low flame making sure that the butter does not brown.
2.add the cumin and let them splutter.
3.then add the tej patta or bay leaf.
4.add the finely chopped onions. saute till the onions become golden.
5.then add the finely chopped garlic. saute till the raw aroma of garlic goes away. no need to brown the garlic.
6.add the chopped tomatoes. stir and saute the tomatoes till they soften.
7.once the tomatoes are softened and you see fat releasing from the sides of the mixture. then add the turmeric powder, red chili powder and asafoetida/hing.
8.stir very well.
9.then add the palak puree.
10.stir well.
11.add about ⅓ to ½ cup water or as required. stir again.
12.simmer for 6-7 minutes or more till the palak or spinach is cooked. season with salt. the gravy or sauce will also thicken by now.
13.stir and add garam masala powder.
14.stir again and then add the paneer/cottage cheese cubes.
15.stir gently and simmer on a low flame till the paneer cubes become soft and succulent. about 1 to 2 minutes.
16.lastly add cream. stir gently again so that the cream gets incorporated in the palak paneer gravy uniformly. switch off the flame.
17.stir and serve the palak paneer hot with some rotis, naan or jeera rice. you can top the palak paneer with some butter or cream also while serving. also drizzle a few drops of lime or lemon juice on top along with ginger julienne.

gobi pakoda

INGREDIENTS:
main ingredients:
•1 medium sized cauliflower or gobi
•2 cups besan
•½ tbsp ginger-garlic paste
•½ tsp carom seeds
•½ tsp red chili powder
•¼ tsp garam masala powder
•a pinch of asafoetida powder
•a pinch of turmeric powder or haldi
•a pinch of baking soda or baking powder
•water - add as required to make a thick flowing batter
•oil for deep frying
•salt as required
for garnish and flavoring:
•1 tsp chaat masala to sprinkle from above
•½ tsp lemon jucice to be sprinkled
•1 or 2 tbsp chopped coriander leaves for garnish
INSTRUCTIONS:
1.boil enough water with salt.
2.break or chop the cauliflower in medium sized florets.
3.rinse them well and add them to the boiling water.
4.switch off the flame and let the cauliflower florets be immersed in the water for 10-12 minutes.
5.drain and then marinate the cauliflower with red chili powder, turmeric powder, ginger-garlic paste, garam masala powder. mix very well and keep aside for 8-10 minutes.
6.in another bowl, make a smooth batter with the besan/gram flour, asafoetida, baking soda or baking powder, salt and water.
7.heat oil in a kadai or deep fryer.
8.take each marinated cauliflower and dip in the batter.
9.coat each floret with the batter and add these in the medium hot oil.
10.fry till the pakoras are crisp and golden evenly.
11.drain on paper towels.
12.serve the gobi pakora hot or warm with any green chutney or sauce, sprinkled with chaat masala, lemon juice and chopped coriander leaves.

gobi paratha

INGREDIENTS:

for the wheat dough:
•3 cups wheat flour
•1 cup water or more if required
•salt
•ghee or oil
for the stuffing:
•½ a cauliflower head, grated finely
•1 green chili, chopped finely
•garam masala powder as required
•red chili powder as required
•salt to taste
for roasting the parathas:
•ghee
INSTRUCTIONS:
preparing the dough:
1.firstly, knead the wheat flour with water to a smooth dough. cover and keep aside.
preparing the gobi:
1.grate the cauliflower with a fine grater.
2.add chopped green chilies to it and keep aside.
preparing the stuffed gobi paratha:
1.take a medium sized ball from the dough.
2.roll out a small disc about 3 inches in diameter from the dough ball.
3.add a few tablespoons of the grated gobi/cauliflower mix in the center on top of the rolled out disc. be careful as not to understuff or overstuff the paratha.
4.bring the edges of the dough, join them and flatten them.
5.now roll the stuffed parathas gently to a size of a chapati or roti.
6.roast the gobi paratha with ghee till browned and uniformly roasted on both sides.
7.serve gobi paratha hot with yogurt, pickle or white butter.
NUTRITION INFORMATION

gobi manchurian dry

INGREDIENTS:
for pan frying the florets:
•1 medium cauliflower
•1 cup all purpose flour
•4 tbsp corn starch
•¼ tsp black pepper
•¼ to ½ tsp kashmiri red chilli powder
•1 tsp soy sauce
•1 cup + 1 tbsp water or as required
•5 to 6 tbsp oil for pan frying
for the sauce:
•¾ cup chopped spring onion
•½ cup finely chopped capsicum
•1.5 inch ginger, finely chopped or 3 tsp finely chopped ginger
•8 to 10 medium garlic, finely chopped or 3 tsp finely chopped garlic
•2 green chilies, finely chopped or 1 tsp finely chopped green chilies
•½ tbsp finely chopped celery, optional
•1.5 tbsp light soy sauce or ½ to 1 tbsp soy sauce, you can also add as per your taste
•1 tbsp tomato sauce or add as required
•1 tsp rice vinegar or ½ tsp white vinegar or apple cider vinegar
•¼ to ½ tsp black pepper powder
•salt as required
INSTRUCTIONS:
preparing the florets:
1.firstly chop or break the gobi/cauliflower in medium size florets.
2.heat water with salt and boil it. rinse the cauliflower florets and add them to the hot water. let them get blanched in the water for 15-20 minutes. later drain and keep aside.
preparing the batter and frying the florets:
1.in a bowl mix together the ingredients for making the batter - all purpose flour/maida, corn starch, soy sauce, black pepper, kashmiri red chili powder and salt.
2.add water and whisk to make a smooth batter without any lumps.
3.dip each gobi floret in the batter.
4.fry the batter coated gobi florets in hot oil. i have pan fried and added about 6 tbsp oil. later i have not added any oil while stir frying the spring onions etc.
5.you can also deep fry or shallow fry. i have fried in batches of three. so depending on the size of your pan, you can fry at once or in batches. the frying takes some time.
6.when one side gets cooked and crisp, turn over each gobi florets and pan fry the uncooked sides. flip for a couple of times more, so that the gobi florets are evenly fried and light golden.
7.drain the fried gobi florets on a kitchen paper towel. fry all the gobi florets this way in batches.
preparing the sauce:
1.no need to add any oil again. in the same pan, add chopped ginger, garlic and green chilies. saute for a half a minute.
2.then add the chopped spring onions & capsicum. add chopped celery if using. increase the flame and stir fry till the capsicum is half cooked or almost cooked.
3.add soy sauce, tomato sauce, black pepper and salt. stir.
4.add the pan fried cauliflower florets.
5.stir fry for two to three minutes ensuring the spiced sauce coats the cauliflower florets well.
6.lastly add vinegar and stir well. check the taste and add more of soy sauce or tomato sauce as per your taste. switch off the fire. mix in the chopped spring onions greens or garnish with them while serving.
7.serve dry gobi manchurian as a snack or as a side dish with veg fried rice or mushroom fried rice or veg hakka noodles or veg noodles.

aloo gobi matar

INGREDIENTS:

for the curry:
•2 cup cauliflower florets
•2 cups peeled & chopped potatoes
•1 or 1.5 cups fresh or frozen peas
•2 small bay leaves or 1 large bay leaf
•1 or 2 green chilies
•½ tsp cumin seeds
•¼ cup chopped onion
•½ tsp turmeric powder
•½ tsp red chili powder
•½ tsp garam masala powder
•1 tsp coriander powder
•1 tsp kasuri methi
•2 tbsp oil
•few coriander leaves
•salt as required
for the masala paste:
•½ cup chopped onion
•3 medium size tomatoes, chopped
•½ inch ginger
•3-4 garlic
INSTRUCTIONS:
1.firstly, rinse and chop all the veggies.
2.keep the cauliflower florets in salted water for 15-20 minutes. then drain the florets and keep aside.
3.blend the the onion, tomatoes, ginger and garlic till smooth in a blender with no water or very little water.
4.heat oil in a pan. fry the cumin first with the bay leaves.
5.add the chopped onions and fry till light brown. add the ground onion-tomato paste
6.stir and then add all the spice powders, one by one.
7.fry the masala till the oil starts to leave the sides.
8.keep on stirring so that the masala does not stick to the pan.
9.this might take around 7-9 minutes.
10.now add the cauliflower florets, potatoes and peas.
11.add 3 cups water and stir the curry.
12.finally add the slit green chilies and salt. let the whole curry come to a boil.
13.then cover with a lid and let the curry simmer till the veggies are cooked.
14.finally add crushed kasuri methi leaves
15.garnish with coriander leaves and serve aloo gobi matar hot with some chapatis or steamed rice.
NOTES

Dry Aloo Gobi

INGREDIENTS:
•1 cauliflower
•3 medium size potatoes
•1.5 inch ginger
•½ tsp turmeric powder
•¼ or ½ tsp red chili powder
•¼ tsp garam masala powder
•a pinch of asafoetida
•a few coriander leaves
•2 tbsp oil or ghee
•salt
INSTRUCTIONS:
1.In a kadai or thick bottomed pan, heat oil or ghee. Add the aloo/potatoes and saute for 8-9 minutes on a low flame.
2.Add the gobi/cauliflower and saute for 8-9 minutes on a low flame. Continue to stir in between.
3.Spice up the gobi and aloo with turmeric powder, red chili powder and salt.
4.Saute for a minute. Then add the ginger.
5.Mix everything well. Saute the entire sabzi for some 10-12 minutes more. Keep on stirring in between.
6.Now, cover the kadai or pan with a lid and let the aloo gobi cook in steam for some 14-15 minutes on a low flame. Do not add any water. Also keep on checking the sabzi in between. Once the aloo gobi sabzi is done, sprinkle garam masala and mix it with the entire sabzi
7.Garnish with coriander leaves. I garnished with methi leaves as I have a lot of them growing in my balcony.
8.Your aloo gobi is ready now.
9.Serve the aloo gobi with rotis or parathas and a bowl of curd/yogurt.

aloo gobi curry

INGREDIENTS:
•1 medium sized gobi
•2 medium sized aloo
•1 medium to large onion, finely chopped
•2 large ripe red tomatoes, gives approx 2 to 2.5 cups finely chopped tomatoes
•15 whole cashews, soaked in hot water for 20-30 mins
•2 tbsp cream
•1 inch ginger + 3-4 garlic cloves crushed to a paste in a mortar-pestle, approx 1 to 1.25 tsp ginger garlic paste
•½ tsp kashmiri red chili powder
•¼ tsp turmeric powder
•¾ tsp coriander powder
•¼ to ½ tsp garam masala
•½ tsp crushed kasuri methi
•1 tbsp butter + 1 tbsp oil
•2 cups water
•salt as required
whole spices:
•1 inch dal chini
•1 bay tej patta
•2-3 green cardamoms
•2-3 cloves
•1 black cardamom
•1 single strand of mace
INSTRUCTIONS:
1.first soak the cashews in warm water for 30 minutes. then drain and blend them to a smooth paste with about 2 tbsp water in a grinder or blender.
2.rinse and peel the potatoes and then dice them. chop the onions and tomatoes finely.
3.chop the gobi/cauliflower into medium sized florets. rinse the florets well in water.
4.heat enough water with salt for the florets to be immersed in, on stove top or in the microwave.
5.add the rinsed florets and keep them immersed in the hot water for 15-20 mins. this is to to get rid of the insects or worms that might be in the cauliflower.
6.then drain the gobi/cauliflower and rinse once again with fresh water.
7.heat the butter and oil in a pan and add all the whole spices or whole garam masala listed above. saute till the spices become fragrant.
8.then add the chopped onions and saute till they become golden.
9.add the ginger-garlic paste. stir and saute till the raw aroma of the garlic-ginger goes away.
10.add the chopped tomatoes and saute till the tomatoes become soft and pulpy. this takes about 5-7 minutes on a low to medium flame.
11.add the cashew paste and all the spice powders one by one - turmeric powder, red chilli powder and coriander powder.
12.stir and saute till you see fat coming from the sides of the masala paste.
13.the masala paste will start getting together and you will clearly see the fat leaving the sides. this process takes about 8-10 minutes on a low to medium flame.
14.keep stirring often so that the masala does not stick to the pan.
15.add the cauliflower and the potatoes. stir well. then pour water and season with salt.
16.cover and cook the curry till the veggies are done but not falling apart. stir for a few times when the veggies are simmering.
17.if the gravy/sauce thickens too much then just add a few tbsps of water and simmer for a couple of minutes.
18.lastly add the garam masala powder, crushed kasuri methi and cream.
19.stir and simmer aloo gobi curry for half a minute without the lid. you can garnish the aloo gobi with chopped coriander leaves if you prefer.
20.serve the restaurant style aloo gobi curry hot dotted with cream or butter and sprinkled with a pinch of garam masala, accompanied with rotis, naan or phulkas or steamed basmati or jeera rice.

 

gobi masala

INGREDIENTS:
•1 medium head cauliflower
•1 medium sized onion, chopped finely
•3-4 garlic + ½ inch ginger paste
•3-4 tbsp full fat fresh curd
•¼ tsp turmeric powder
•½ tsp red chili powder
•½ tsp garam masala powder
•1 tsp coriander powder
•½ tsp jeera powder
•1 small bay leaf
•½ tsp shah jeera
•½ tsp crushed kasuri methi
•1.5 cups water - add a ½ cup more if required
•2 tbsp low fat cream, 25% to 35% low fat
•3 tbsp oil for sauting the cauliflower
•2 tbsp oil for the curry
•salt as required
to make the paste:
•2 medium sized tomatoes
•1 tbsp whole cashews
INSTRUCTIONS:
1.chop the cauliflower into medium florets. rinse well and keep aside.
2.heat 3 cups water with salt till its starts boiling.
3.switch off and add the florets in the hot water. cover and keep aside for 15-20 minutes.
4.in the meantime, chop the onion and crush the ginger-garlic in a mortar-pestle.
5.also grind the tomato-cashews to a smooth paste on a high speed in a blender with very little water. if there is too much water, then the mixture starts spluttering when sauting it.
6.keep the tomato-cashew paste aside.
7.drain the cauliflower florets and keep aside and gently wipe them dry..
8.heat oil in a kadai or wok till it starts shimmering.
9.add the blanched cauliflower florets to the oil and saute on a low to medium flame till they start getting light brown spots on them.
10.this takes approx 8-10 mins.
11.then remove the sauted cauliflower and keep aside.
12.in the same pan, add 2 tbsp oil. add the bay leaf and caraway seeds.
13.fry for a few seconds or till the oil become aromatic.
14.add the chopped onions and saute till the onions get golden and caramelized.
15.then add the ginger-garlic paste and saute for a few seconds till the raw aroma of ginger-garlic goes away.
16.add the tomato-cashew paste and stir.
17.add the spice powders – coriander, cumin, red chili, garam masala and turmeric.
18.saute stirring often till the oil starts to leave the sides of the masala.
19.the whole masala paste will clamp together and you will see oil clearly leaving the sides.
20.this is an important step as if not done properly, the flavors don't come through in the dish.
21.switch off the stove and then add the whisked yogurt.
22.stir very well and then add 1.5 cups water.
23.stir again and keep the kadai or pan on the fire again.
24.now add the sauted cauliflower florets plus salt.
25.stir and cover the kadai or pan with a tight lid.
26.cook the cauliflower masala on low to medium flame for approx 10-15 minutes or till they are cooked completely.
27.keep on checking at intervals.
28.lastly add the crushed kasuri methi, cream and a pinch of nutmeg. stir and switch off the fire.
29.serve gobi masala hot with rotis, naan or rice.

sandalwood syrup

INGREDIENTS:
•150 gms sandalwood powder
•5 cups water = 1 litre + 250 ml = 1250 ml
•4 to 5 cups organic unrefined cane sugar, 600 to 750 gms
INSTRUCTIONS
1.soak the sandalwood powder in water for 12 hours. stir well when you add the sandalwood powder to the water.
2.next line a strainer with muslin. stir the solution well before straining as the sandalwood powder settles down.
3.begin to pour the solution through the strainer.
4.if the strainer becomes full, then wait and let the solution percolate through muslin slowly.
5.the the fine particles of sandalwood settle down and collect on the muslin.
6.use a spoon or spatula to make way for the solution to get filtered.
7.just press with the spoon so that all the water is drained off.
8.lastly you have to take the whole muslin in your hands and tighten it so that all the water is squeezed off completely.
9.don't throw away the leftover sandalwood particles. give them to your plants.
10.now add sugar to the strained sandalwood solution.
11.keep the solution on the stove top. stir till the sugar dissolves.
12.bring to a boil and continue to simmer, till the solution becomes sticky or you can also cook till you get a one thread consistency.
13.when the syrup is done, once again strain the hot solution directly into a sterilized glass jar or or in another pan.
14.if straining in a pan, then pour from the pan to a sterilized jar or bottle.
15.immediately close the jar or bottle tightly with its lid and let the sandalwood syrup cool down at room temperature. i got 1 litre of sandalwood syrup.
16.once cooled, keep the sandalwood syrup in the refrigerator.
17.when making the sandalwood sherbet, dissolve ¼ or ⅓ part of the syrup with ¾ or ⅔ parts of plain water or chilled water.
18.adding ice cubes is optional. stir well and then serve sandalwood sherbet.
19.the syrup stays good for about 15 to 20 days.

strawberry milkshake

INGREDIENTS:
•250 grams strawberries 22 to 25 small to medium strawberries
•2 cups chilled milk, 500 ml, you can also add 2.5 cups milk
•3 to 4 tbsp sugar or add as required
INSTRUCTIONS;
1.first rinse the strawberries and then drain them.
2.slice off the green leafy part from all the strawberries. this is also called as hulling. then chop the strawberries.
3.add the chopped strawberries to a blender jar along with 2 cups chilled milk.
4.add 3 tbsp sugar or as required. if the strawberries are very sweet, then you don't need to add any sugar.
5.blend till smooth.
6.pour in tall glasses and serve strawberry milkshake immediately. you can also add a scoop of vanilla ice cream or strawberry ice cream and have a strawberry ice cream shake.

kerala paratha

INGREDIENTS;
•1 cup atta
•1 cup all purpose flour
•2 tbsp oil
•¼ tsp baking soda
•¾ to 1 cup hot water
•1 to 2 tsp sugar
•¾ tsp salt or as required
INSTRUCTIONS
1.seive both the whole wheat flour and all purpose flour with baking soda.
2.make a well and add sugar, salt and oil. add hot water.
3.first mix with a spoon and then knead the dough till soft, smooth and elastic.
4.cover with a moist cloth and keep aside for 45 minutes to 1 hour.
5.divide into 7-8 balls. dust the working surface with flour. roll each ball as thinly as possible into a large round.
6.smear or apply oil on the entire surface of the rolled dough.
7.hold the rolled disc from the top on both sides and pleat them till bottom.
8.now roll them like a spiral and press the last edge onto the center of the roll.
9.make all the spiralled balls this way and cover with wet cloth and keep aside for 15 minutes.
10.heat tava or griddle. take each rolled ball and on a dusted working surface, roll each ball into a paratha of 4-5 inches.
11.place the paratha on the tava and fry on both sides with oil drizzled on top and the edges till the parathas are crisp and golden.
12.serve the kerala parathas with any indian vegetable or lentil curry or dal.
 

punjabi aloo paratha

INGREDIENTS:
for the potato stuffing:
•1 extra large potato or 2 medium potatoes
•1 green chili, finely chopped
•½ tsp carom seeds or ajwain
•¼ tsp punjabi garam masala powder
•¼ tsp red chili powder
•1 tsp dry pomegranate seeds
•½ tsp chaat masala powder
•salt as required
for the dough:
•2 cups atta flour
•¼ tsp salt
•½ tsp oil
•water as required
for frying the parathas
•oil or ghee as required
INSTRUCTIONS:
1.first mix the flour with salt and oil.
2.add water and knead to a smooth and soft dough.
3.cover and let the dough rest for 15-20 minutes.
4.boil the aloo or potato in a pressure cooker
5.when slightly hot or warm, peel and mash the aloo with a fork or masher.
6.lightly, roast the pomegranate seeds on a tava or small pan.
7.take these lightly roasted pomegranate seeds in a mortar-pestle and crush them to semi fine powder.
8.add the pomegranate or anardana powder, garam masala, red chili powder, chaat masala, green chilies and salt to the mashed potatoes.
9.mix uniformly.
10.taste the aloo stuffing and add more of the spices or salt if required.
11.take two small or medium balls from the dough.
12.on a dusted floor, roll the balls into small circles.
13.place a few tbsps of the filling on one of the dough circle.
14.keep in mind that the filling should not be too less or too much.
15.sprinkle some flour on the filling. this helps in absorbing the moisture and when rolling, the paratha does not break or tear.
16.lightly sprinkle some wheat flour and roll the aloo paratha gently into a diameter of 6-8 inches.
17.place the stuffed aloo paratha on a hot tava or griddle.
18.when one side has slightly browned, flip the paratha.
19.spread or brush some oil on the browned side.
20.flip again and brush oil on the other side.
21.flip once or twice, till you see golden spots on the aloo paratha and they look crisp and well cooked.
22.serve the aloo paratha hot with yogurt, mango pickle or lemon pickle topped with some butter.

aloo palak paratha

INGREDIENTS:
•15 to 18 medium to large palak
•2 medium aloo
•2-3 garlic, crushed or made into a paste in a mortar-pestle
•½ tsp jeera powder
•½ tsp coriander powder
•½ tsp red chili powder
•¼ tsp turmeric powder
•2 cups atta
•1 tsp oil
•salt as required
•oil or ghee as required for frying the parathas
INSTRUCTIONS
1.rinse and then chop the palak/spinach leaves roughly.
2.boil or steam the potatoes till they are completely cooked.
3.when they are still warm, peel and then mash them.
4.keep aside.
5.heat through 1 or 1.5 cups water in a pan.
6.just heat the water till it comes to a gentle boil
7.add the palak or spinach leaves and simmer for 4-5 minutes.
8.using a strainer or colander drain the spinach.
9.while straining, collect the stock in which we blanched the spinach in a bowl and keep aside.
10.puree the palak/spinach with a hand blender or in an electric blender.
11.in a bowl or large plate, add all the above ingredients, except for ghee/oil meant for frying.
12.begin to knead to a smooth dough.
13.you may not require adding water while kneading the dough.
14.but if the dough looks dry and needs water, then add the strained stock in which we simmered the palak leaves.
15.add very less stock and knead to a smooth dough.
16.keep aside for 15-20 minutes.
17.make medium sized balls from the dough and roll into 5-6 round parathas.
18.fry the aloo palak paratha on a hot tava or griddle with a few teaspoons of oil or ghee till brown spots appears on both sides and they are cooked.
19.serve aloo palak paratha hot with pickle, curd or butter.

rice pooris

INGREDIENTS:
•1.5 cups rice flour
•1.5 cups water or add as required
•½ tsp coriander powder
•½ tsp jeera powder
•½ tsp fennel powder
•a pinch of fenugreek powder
•1 tsp oil for the dough
•salt as required
•oil for deep frying the pooris
INSTRUCTIONS:
1.mix the spices and salt with the rice flour. heat the water till its begins to boil. add the hot boiling water to the rice flour mixture.
2.with a spoon stir well. cover with a lid and let this mixture become warm, for about 20 to 25 mins.
3.add 1 tsp oil or ghee. then begin to mix everything with your hands.
4.the mixture will be a bit hot or warm while kneading. knead till smooth and even.
5.apply a little oil on your palms while kneading.
6.if the dough looks dry and crumbly, then add a bit of more warm water and continue to knead.
7.cover and let the dough rest for 25 to 30 minutes more or till it cools completely.
8.make small or medium balls from the dough. keep the balls covered with a lid.
9.keep oil for deep frying in a kadai or pan.
10.then apply some oil in your hands or on the ball. place the ball on a zip lock bag or plastic sheet.
11.with your fingers or palms, flatten the ball to a round size till you get the shape of a poori. the poori should not be thick nor thin. apply more oil if required while patting the ball.
12.gently remove the poori from the zip lock bag and slid it into hot oil.
13.add only one or two pooris, depending on the size of your kadai. wait for the poori to start getting puffed up.
14.then gently press and nudge the poori, in circular motion, so that the poori puffs completely.
15.with a slotted spoon, turn over the poori and fry the other side. on this side, also you can press and nudge the poori, if the poori did not puff completely the first time.
16.flip the rice poori once or twice more, till you see a pale golden color. remove and drain the rice pooris on paper towels to remove excess oil.
17.serve rice pooris hot with any beans or legumes curry.

butter naan

INGREDIENTS:

•3 cups flour atta
•1 tbsp sugar
•½ tsp instant yeast
•1 cup water or as required
•3 to 4 tbsp curd
•2 tbsp softened butter
•¾ tsp salt or as required
•butter as required for spreading on the naan
INSTRUCTIONS:
1.in a bowl, take the instant yeast, sugar. add water and stir the mixture.
2.then add 1 cup whole wheat flour and stir or whisk it with the rest of the yeast mixture.
3.cover and keep aside to leaven for 40 to 45 minutes.
4.then add the remaining whole wheat flour, salt butter and curd/yogurt.
5.knead to a soft and smooth dough.
6.if the dough become sticky, add a few tbsp of flour and knead again. if its dry, then add some more water.
7.cover the naan dough and keep aside for 25 to 30 minutes.
8.divide the dough into medium balls.
9.give a resting time for the dough balls for about 15 to 20 minutes. cover and keep aside.
10.lightly dust the dough balls with some flour. you can also sprinkle some sesame seeds or nigella seeds on the dough ball and then roll it.
11.roll into a small to medium sized rounds/rotis of medium thickness.
12.place the naan on a hot tava or griddle.
13.when the bottom is partly cooked, flip. you will see bubbles on the naan.
14.when the second side is cooked, remove the naan with a pair of tongs and place the side which was cooked first facing the fire.
15.the naan will puff up. flip and brown the naan.
16.place the hot naan in a roti basket or casserole. spread some butter on top.
17.make naans this way. if not serving straight away, then stack them in the roti basket.
18.or else you can serve these butter naans immediately.

vegetable paratha

INGREDIENTS:
•2.5 cups whole wheat flour
•100 gms cauliflower or 1 cup chopped cauliflower
•100 gms carrot
•100 gms potatoes
•100 gms palak
•8 to 10 french beans, chopped
•¼ cup heaped peas
•1 or 2 green chilies
•½ tsp finely chopped ginger
•1 tsp coriander powder
•1 tsp jeera powder
•½ tsp red chili powder
•¼ tsp turmeric powder
•¼ to ½ tsp garam masala powder
•a pinch of hing
•1.5 tsp salt or as required
•1 tbsp oil
•1 to 2 tbsp water for kneading, only add if required
•oil or ghee for roasting parathas, as required
INSTRUCTIONS:
1.rinse, peel and chop the veggies.
2.then steam or boil the veggies in a pressure cooker or steamer till they are thoroughly cooked.
3.if you are mixing the raw vegetables with water while cooking, then do not discard the water. some of this water can be added to the dough while kneading. also you can add this water to make soups or dals.
4.when the veggies cool down, then mash with a potato masher. mash very well.
5.add finely chopped spinach. if you do not have spinach, then you can add other green like amaranth or fenugreek/methi. add chopped coriander leaves, green chilies and ginger.
6.add cumin powder, coriander powder, red chili powder, garam masala powder, asafoetida and salt.
7.mix the spices and salt very well with the mashed veggie mixture.
8.add whole wheat flour/atta. make a well and add oil or ghee.
9.bring everything together and start to knead.
10.no need to add water while kneading. add water only if its a must. otherwise the dough becomes sticky. in case if the dough becomes sticky then add some more flour.
11.knead to a smooth dough.
12.pinch medium sized ball from the dough. flatten & sprinkle some flour all over it.
13.gently roll to a size of a chapati or roti. add more flour if required while rolling.
14.place the rolled paratha on a hot tava.
15.when the base is one-fourth cooked, flip. spread some ghee or oil on this side.
16.flip again when the second side is half cooked. apply ghee on this side now.
17.flip again a couple of times to get the parathas browned and cooked well. make all parathas this way.
18.serve vegetable paratha with curd or pickle or topped with butter.

aloo kulcha

INGREDIENTS:
for the kulcha:
•1 cup whole wheat flour
•1 cup maida flour
•¼ tsp baking soda
•3 tsp oil
•2 tbsp curd
•1 tsp sugar
•¾ to 1 tsp salt or add as required
•½ to ⅔ cup water for kneading or add as required
•oil or ghee for roasting as required
•some sesame seeds
for aloo or potato stuffing:
•3 large potatoes or 4 to 5 medium potatoes, 300 to 350 grams
•2 green chilies/hari mirch, finely chopped
•½ tsp red chili powder/lal mirch powder
•½ tsp dry mango powder/amchur or add as required
•¼ to ½ tsp garam masala powder
•2 tbsp chopped coriander leaves/dhania patta
INSTRUCTIONS:
preparing the kulcha dough:
1.in a mixing bowl take 1 cup whole wheat flour, 1 cup all purpose flour, ¼ tsp baking soda, 1 tsp sugar, ¾ to 1 tsp salt or as required.
2.add 2 tbsp curd/yogurt and 3 tsp oil.
3.with a spoon or with your hands lightly mix everything.
4.add water. i added ⅔ cup water in parts. the amount of water to be added, depends on the quality of flours. so add accordingly.
5.mix and then begin to knead.
6.knead to a smooth soft dough. cover the dough and keep aside for 2 hours.
preparing the potato stuffing:
1.meanwhile, steam or boil 4 to 5 potatoes (about 300 to 350 grams) till they are cooked through completely. you can cook the potatoes in a steamer or pressure cooker.
2.peel and then mash the potatoes with a potato masher. you can also use a fork to mash the potatoes.
3.add the chopped green chilies, ½ tsp red chili powder, ½ tsp dry mango powder, ¼ to ½ tsp garam masala powder and 2 tbsp chopped coriander leaves. substitutes for dry mango powder are dry pomegranate seeds powder (anardana powder) or lime juice. you can add about ½ to 1 tsp of dry pomegranate seeds powder. lime juice can be added as per your taste. there should be just a light sour taste or tang in the potato stuffing.
4.mix the spices and herbs with the mashed potatoes very well. check the taste and add more of the salt, green chilies, dry mango powder if required.
assembling and preparing aloo kulchas:
1.after 30 minutes lightly knead the dough again.
2.make medium sized balls from the kulcha dough.
3.sprinkle whole wheat flour on the rolling board and on the dough ball.
4.with a rolling pin, roll it into a diameter of 5 to 6 inches diameter.
5.place the potato stuffing in the center keep 1 inch space all over the circumference.
6.bring the edges together and join them at the center.
7.press the joined edges top and sprinkle some sesame seeds. press the sesame seeds with your fingers or very lightly with the rolling pin so that they get stuck to the dough.
8.sprinkle some flour. adding sesame seeds is optional. you can skip it.
9.gently roll to a large disc of about 7 to 8 inches in diameter.
10.on a hot tava or griddle, gently place the stuffed kulcha.
11.flip over when one side is partly cooked. spread some ghee or oil on this side. the amount of ghee or oil to be added, depends upon you. you can either add less or more or skip it altogether.
12.flip again and now spread some ghee or oil on this side.
13.press the edges with a spatula to ensure that they are cooked.
14.flip once or twice to ensure even roasting and cooking.
15.place the kulcha in a roti basket.
16.add ½ to 1 tsp of butter and spread it with a butter knife or spoon. prepare all the kulchas with the above method and stack them up.
17.after making each kulcha, wipe the tawa with a cotton kitchen towel to get rid of the browned or burnt flour particles.
18.you can also serve kulchas straightaway from the tawa to the plate. serve these aloo kulchas hot or warm with butter, curd or mango pickle or punjabi chole.

Dahi baingan

Ingredients:

■1 eggplant cut into ¼ inch thick pieces this will make about 4 cups of cubed eggplant

■3 tablespoons oil
■1/2 teaspoon jeera
■1/8 teaspoon hing
■1 teaspoon ginger thinly sliced
■1 teaspoon salt adjust to taste
■1 cup yogurt
■2 teaspoons besan
■2 teaspoons coriander powder
■1 teaspoon fennel seeds crushed
■1 teaspoon red chili powder, adjust to taste
■1/8 teaspoon turmeric
■1/4 cup cilantro chopped

Method:

1.Whisk the yogurt besan, and cilantro together keep aside.
2.Heat the oil in a flat pan on medium high heat. When oil is moderately hot add cumin seeds as seeds crack add asafetida, ginger. Stir for about half a minute.
3.Add eggplant stir gently, spread them in the pan evenly. Sprinkle the salt over eggplant, do not mix. Cover the pan, lower the heat to medium low and let it cook for about 2-3 minutes.
4.Turn them over, some of the eggplants will have grilled charcoal color. Cover the pan and let it cook for another 2-3 minutes.
5.Check the eggplant they should be soft and tender add the remaining spices coriander, fennel seeds, and turmeric. Stir gently all the pieces of eggplants should be coated with spice mix. Add yogurt stir gently and let it cook for 2-3 minutes.

onion rava dosa

INGREDIENTS:
main ingredients:
•½ cup  rava
•½ cup rice flour
•2 tbsp all purpose flour
•1 green chili
•1 medium onion
•5 to 6 curry leaves
•½ inch ginger
•water or buttermilk as required - i added 2 and ¼ cups water
•9 to 10 black peppercorns - crushed
•1 tbsp chopped coriander leaves
•salt as required
for tempering
•1 tsp oil
•½ tsp mustard seeds
•1 tsp cumin seeds
•oil or ghee as required for roasting the dosa
INSTRUCTIONS:
1.take the rava, rice flour, all purpose flour, green chilies, ginger, onion, coriander leaves, crushed black pepper in a mixing bowl.
2.heat 1 tsp oil in a small frying pan. crackle the mustard seeds first. the mustard seeds should pop before you add the cumin seeds. then add the cumin and curry leaves. saute for a few seconds till the cumin browns.
3.add this tempering mixture along with the oil to the other ingredients in the bowl. add salt.
4.pour water or buttermilk and make a thin batter without any lumps. the batter should not be thick or of medium consistency. if the batter becomes too thin, then add some rice flour to slightly thicken it. keep aside for 15 to 20 minutes.
5.heat the tava or non-stick pan. smear a bit oil with a slice of onion or a small piece of fabric or paper napkin.
6.with a ladle pour the dosa batter from the edges towards the center.
7.sprinkle ¼ or ½ or 1 tsp of oil from the top.
8.let the base becomes golden and crisp. flip and cook the other side. when both the sides are cooked, remove the dosa from the pan. prepare all the dosas this way.
9.serve the onion rava dosa hot with coconut chutney or vegetable sambar. onion rava dosa has to be served immediately.

dahi vada

INGREDIENTS:
for the vada makes about 35-38 small vadas
•1 cup urad dal
•1 green chili, chopped
•½ inch ginger, chopped
•1 tsp  jeera
•a pinch of hing
•3 tbsp water for grinding the batter or as required
•½ tbsp raisins
•8-9 cashews, chopped
•salt as required
other ingredients:
•2 to 2.25 cups curd/yogurt
•½ to 1 tsp chaat masala or as required
•¼ to ½ tsp red chili powder or as required
•1 tsp roasted bhuna jeera powder
•black salt or regular salt as required
for tamarind chutney:
•½ cup seedless tamarind, tightly packed
•1 and ¾ cups water
•½ tsp ginger powder
•a pinch of hing
•½ tsp jeera
•¼ tsp red chili powder
•rock salt
•1 tsp oil
for green chutney:
•2 cups coriander leaves
•1 or 1.5 tsp anardana
•½ tbsp chopped onion
•1 or 2 garlic cloves
•salt as required
•water as required
INSTRUCTIONS:
preparing the saunth:
1.soak tamarind in water overnight or for 4-5 hours in a small bowl or pan.
2.with your hands, squeeze the pulp from the tamarind in the same bowl or pan.
3.strain the pulp and keep aside.
4.heat oil in a small pan.
5.lower the flame & add cumin seeds and let them crackle.
6.add ginger powder, red chili powder, asafoetida.
7.stir and add the strained tamarind pulp
8.cook for 2-3 mins.
9.add the jaggery and salt and cook for 4-5 mins more.
10.the mixture would thicken.
11.let the saunth chutney mixture cool.
12.when cooled, store the saunth chutney in an air-tight dry jar or container.
preparing the green chutney:
1.grind all the ingredients mentioned under the green chutney list with little water.
2.remove and keep aside in a small bowl.
preparing the vadas:
1.first pick and then rinse the lentils for 3-4 times in water.
2.soak the lentils in enough water overnight or for 4-5 hours.
3.drain and add the lentils in a wet grinder.
4.also add chopped green chilies, chopped ginger, cumin seeds & asafoetida.
5.add water in intervals and grind to a smooth batter.
6.i used about 3 tbsp of water added in intervals while grinding the lentils.
7.take the ground batter in a bowl.
8.stir the batter briskly for a couple of minutes.
9.this makes the batter more light and fluffy.
10.add the raisins and chopped cashews along with salt.
11.stir and keep aside.
12.heat a kadai or pan with oil for deep frying.
13.when the oil becomes medium hot, add spoonfuls of the batter in the oil.
14.don't be in a hurry to turn them.
15.when you see the vadas becoming pale golden from the base and sides, you can turn them.
16.fry the vadas till they become golden and crisp.
17.drain on paper towels.
18.in another bowl take water.
19.and add the vadas to the water.
20.soak them for 18-20 minutes.
21.take each vada and flatten and press between your palms to remove excess water.
22.place these vadas in the serving bowl.
23.whisk yogurt till smooth.
24.pour the yogurt over the vadas.
25.top with the green chutney and tamarind chutney as required.
26.sprinkle the red chili powder, roasted cumin powder, chaat masala and black salt.
27.garnish dahi vada with chopped coriander leaves.
28.serve dahi vada immediately or refrigerate and serve later.

gulab jamun

  INGREDIENTS:

for the jamuns:

•1 cup evaporated milk, 100 gms
•¾ cup grated paneer, 100 gms of paneer
•3 tbsp maida
•2 tbsp fine sooji
•4 cardamoms
•1 tbsp milk
•¼ tsp baking powder
•oil for deep frying the gulab jamuns

for the sugar syrup:

•250 gms sugar, about 1 and ¾ cup sugar
•1 cup water
•1 tbsp rose water
•1 tbsp milk

INSTRUCTIONS:

1.take khoya/mava/evaporated milk in a bowl. mash it very well. there should be no lumps. you can also grate and then mash the khoya.
2.then add grated paneer, rava/sooji, all purpose flour/maida, baking powder and cardamom powder to the mashed khoya. there should be no lumps in both the mava and paneer.
3.as if they are there, then you will find the texture of the gulab jamuns not so good. the bits and pieces of mava or paneer will give a bite in the mouth, when you have the gulab jamuns. they won't be smooth.
4.mix well. add milk and gather together to form a dough with milk. don't knead.
5.just gently mix. if you are unable to form balls or if the mixture appears dry, then add a few teaspoons of milk. cover the dough and keep aside for 30 mins.
6.dissolve sugar in water. heat the sugar solution till it become sticky. you just need to switch off the fire before the syrup reaches a one thread consistency.
7.add rose water and stir. keep the sugar solution aside. on cooling if the sugar syrup crystallizes, then just add 2 to 3 tbsp water and warm the syrup again. it will again return to a liquid state.
8.make small balls from the dough. cover the balls and keep aside.
9.heat oil till its medium hot. lower the flame and wait for a minute. then gently place the gulab jamuns in the oil.
10.once they start to have tiny golden spots, keep on rotating them in the oil, so that the gulab jamuns are evenly browned.
11.remove the gulab jamuns and then drain them on kitchen paper towels to remove excess oil.
12.then place the hot gulab jamuns in the sugar syrup. continue frying the gulab jamuns this way in batches.
13.when all the jamuns are placed in the sugar syrup, then keep the whole pan with the sugar syrup and gulab jamuns, on a low flame for a few minutes till the jamuns become soft.
14.heating helps the gulab jamuns to absorb the syrup and become soft. the jamuns increase a bit in size. don't over cook as then the jamuns break.
15.use a large pan, so that the gulab jamuns are not overcrowded and you can easily stir them gently while they are simmering.
16.serve gulab jamuns warm or at room temperature. you can also chill the gulab jamuns and serve them cold. garnish the gulab jamuns with rose petals or almond slivers.

Borugula Mixture

Ingredients:

•1 cup Puffed Rice
•¼ cup finely chopped Onion
•1 tbsp Lemon Juice
•¼ cup Roasted Bengal Gram 
•¼ cup whole Peanuts
•½ tsp Red Chili Powder
•Finely chopped Cilantro, a handful
•Salt to taste

Preparation:

1.Dry roast puffed rice and peanuts. Keep aside to cool for some time.
2.Later add all the remaining ingredients to the roasted puffed rice and peanuts.
3.Mix well with hand or a spoon. That’s all.
4.Great tasting, guilt-free and light snack is ready to be savored.
5.This is a perfect snack for the evenings with very little process.

pineapple kesari

INGREDIENTS:
•½ cup sooji rava
•½ cup sugar or add as required
•1.5 cups water
•4 tbsp ghee
•12 to 15 cashews
•1 tbsp raisins
•¼ tsp cardamom powder or 2 to 3 cardamoms crushed in a mortar-pestle
•¾ cup chopped pineapple, 3 to 4 pineapple slices cut in ½ inch cubes
•1 to 2 tbsp chopped pineapple for garnish
•1 to 2 drops of natural food color
•1 to 2 drops of pineapple essence
INSTRUCTIONS:
1.first chop the pineapple in small cubes and keep aside. keep aside.
2.in a pan or sauce pan, take the ¾ cup chopped pineapple, 1.5 cup water and ½ cup sugar.
3.add one or two drops of the natural yellow color extract. you can also add about 10 to 12 strands of saffron to get a yellow color. you can also add pineapple essence for a dominant pineapple flavor.
4.stir well and keep this pan on the stove top and bring to a boil. while simmering, do stir so that the sugar dissolves.
5.meanwhile, in another pan or kadai take 4 tbsp ghee and heat it.
6.then add 12 to 15 cashews.
7.stir and add rava/sooji. stir very well. then add ¼ tsp cardamom powder and stir.
8.stir & saute the rava till the cashews turn a light golden and you see ghee releasing from the sides. takes about 4 to 5 minutes on a low flame. keep on stirring, so the rava does not get browned.
9.by this time, the pineapple + water mixture would also begin to boil.
10.pour the pineapple mixture to the pan with the roasted sooji.
11.stir quickly and briskly so that lumps are not formed.
12.simmer on a low flame and allow the sooji to absorb the water.
13.add raisins. stir well.
14.in just about 4 minutes, the rava will soften up and the pineapple kesari is done. you should not see any creamish specks on the kesari. this means that the rava has not cooked properly.
15.serve pineapple kesari hot as it is or garnished with some pineapple cubes.

Vegetable Noodles

INGREDIENTS:

•125 to 150 gms chinese noodles
•1 medium carrot/gajar, julienned
•2-3 medium spring onions
•8-10 french beans, thinly sliced diagonally or finely chopped
•1 small to medium capsicum
•2-3 garlic cloves
•½ inch ginger
•1 to 2 tsp soy sauce or as required
•1 tsp finely chopped celery or 1 tsp chopped coriander
•2 tbsp oil
•salt and freshly powdered black pepper as required
INSTRUCTIONS:
1.first heat enough water in a pan with salt and few drops of oil.
2.when the water comes to a boil, add the noodles.
3.stir and allow to cook the noodles till they are just cooked or al dente.
4.whilst the noodles are cooking, prepare the veggies.
5.once the noodles are cooked well, drain them in a colander or sieve.
6.then rinse the noodles in fresh water by placing the colander or sieve under fresh tap water.
7.drain & keep aside.
8.heat oil in a wok or pan.
9.first add the garlic and ginger and stir fry on medium flame for some seconds.
10.increase the flame to high & add the chopped spring onions.
11.keep on stirring continuously and stir fry the onions till they become translucent.
12.add the veggies - carrots, capsicum and french beans.
13.continue to toss & stir fry on a high flame till the veggies are almost cooked.
14.use a pan with handles as its better to lift it while tossing.
15.you can also decrease the flame if the heat becomes too much too handle and then stir fry the veggies on a medium flame.
16.some crunch should be there in the vegetables, so don't cook the vegetables till they become completely soft.
17.add the soy sauce, celery, salt and pepper. stir and then add the noodles.
18.keep on tossing and stirring till the veggies are mixed well with the noodles for minute or two. switch off the fire.
19.check the taste and add more salt, black pepper or soy sauce if required.
20.serve the veg noodles steaming hot as it is or with some black bean sauce or tomato sauce.

vangi bath

Ingredients:
•1 cup of raw rice
•Oil as needed
•1 onion thinly sliced
•1 green chili slit
•Green peas or cashews as needed
•Lemon juice as needed
•Salt to taste
•Vangi Bath powder
•1 tbsp Dry coconut
Vangi bath powder or use MTR vangi bath powder:
•4 red chilies
•1 ½ tbsps. Coriander seeds
•½ tbsp. channa dal
•¼ tbsp. urad dal
•½ tsp cumin
•¼ tsp methi seeds
•5 cloves
•small cinnamon stick
Instructions:

1.Dry roast the ingredients for vangi bath and powder them. Keep this aside.
2.Add oil to a hot pan. Add dry spices and saute till they sizzle. Add cashews and fry until golden.
3.Fry green chilies and onions till they turn golden or transparent.
4.Add chopped brinjal, green peas and sprinkle salt. Fry for 2 to 3 minutes.
5.Cook covered until the brinjals are soft cooked.
6.Time to add in the vangi bath powder and fry till it begins to smell good.
7.Switch off the heat, add rice and lemon juice.
8.Mix up everything well, adjust salt and lemon juice.

pulihora

 Ingredients:
•1.5 cups rice
•2 tbsp. Oil
•1 tbsp. sesame oil
•2 sprigs of curry leaves
•2 red chilies broken
•½ tsp. mustard
•1 tbsp. channa dal
•1 tbsp. urad dal
•Fistful of peanuts
•Generous pinch of Hing
•Salt as needed
•Fistful of tamarind or 4 tbsp. thick tamarind pulp
•2 Green chilies slit
•½ tsp. Ginger finely chopped
•Turmeric as needed
•½ tsp. lightly roasted mustard powder or roasted sesame seeds powder
•½ tsp. Jaggery
Instructions:
1.If you wish to use sesame or mustard powder, lightly roast them and cool. Powder and set aside. Do not use both, use either of them.
2.Wash and soak tamarind in hot water for some time. Squeeze and make a thick paste. Pass it through a filter, discard stones and pulp
3.Wash and Cook rice till just done. Do not make the rice mushy. Grains must be separated. Cool the rice on a wide plate. Sprinkle salt, turmeric and 1 tbsp. sesame oil evenly. Leave it aside till the seasoning is ready. When the rice cools down mix the rice with sprinkled turmeric and salt. If needed use more turmeric to get a nice color.
4.Heat a pan with oil, add peanuts, dal and fry till golden, add curry leaves, green chilies, red chilies and ginger if using. Fry till the red chilies turn crisp
5.Add hing, tamarind pulp, jaggery and little more salt.
6.Cook till the mixture thickens otherwise pulihora will be very moist.
7.Off the heat, add powdered mustard or sesame seeds powder to the rice, give a quick stir do not let the mixture fry in the pan. Add the seasoning to the rice. Mix well. Do not mix while the rice is hot.
8.Serve tamamrind rice or pulihora.

Kattu Pongal

Ingredients:
•½ cup rice
•½ cup moong dal
•1 inch ginger (sliced)
•1 sprig curry leaves
•½ tsp jeera
•Pinch of hing
•Few pepper corn
•2 tbsps. ghee
•Cashews as needed
Instructions:
1.Dry roast dal till they begin to smell nice. This step is optional
2.Wash and cook dal and rice with 1 ¾ to 2 cups water and salt till soft. You can cook in pressure cooker or directly in a pot. Adjust the water as needed.
3.If you desire, you can mash up a bit to get creamy consistency. Let the water evaporate and the rice reach a mushy and creamy stage. It should not be very runny or dry.
4.Heat a pan with ghee, add cashews and fry till golden, set aside, add ginger and fry till it turns aromatic, add cumin & pepper corn ,allow them to splutter, add turmeric and hing
5.Add this to the pongal, mix and simmer for a minutes. Off the stove.

coconut rice

Ingredients:
•1 cup rice
•1 cup chopped coconut pieces or  coconut milk
•1 cups Water
•2 green chili slit
•Fistful of chopped carrots
•Fistful of frozen or fresh green peas
•Few cashews
•Few tbsps. Grated coconut
•2 tbsps. Ghee or butter
•Salt as needed
Spices:
•1 bay leaf
•4 cardamoms
•6 cloves
•2 inch cinnamon stick
•Few pepper corn
•½ tsp  jeera
Instructions:
1.Wash and soak rice for at least 10 to 15 minutes.
2.Keep aside one to 2 tbsp. Of scraped coconut. Blend chopped coconut pieces with 1 cup water. Filter to extract the coconut milk and Mix with the rest of the water. i.e. ¾ cup water. Store bought milk can also be used.
3.Heat a pot or pan with ghee, add spices and fry till they turn fragrant. Add slit green chili, chopped vegetables and fry to remove the raw smells. One to two minutes would be enough
4.Add the coconut milk along with the water (if you haven’t mixed with ¾ cup water) and add salt
5.When the coconut milk begins to boil, add rice and stir
6.Cook till the rice is fully cooked. Cover and cook on a medium flame. Little water can be sprinkled if rice is still not cooked well.
7.Add ghee to a small pan, fry the grated coconut till it turns slightly brown. Add cashews and fry
8.Garnish with roasted coconut and cashews.

Oats dry fruits ladoo

Ingredients:
•2 cups oats
•¼ cup nuts (almonds, pistas, cashews, walnuts any)
•1 ¾ to 2 cups mixed dried fruits
•½ cup cornflakes
•¼ tsp. cinnamon powder
•1 ½ tbsps. Tiny rock sugar pieces
Instructions:
1.Dry roast oats for about 5 minutes on a skillet or heavy bottom pan. Keep stirring to prevent burning. But they must turn to light golden to brown in color to get a nice taste and flavour.
2.Chop nuts and dry roast.
3.Chop dried fruits to small chunks and heat up to increase the shelf life, set aside to cool.
4.Powder the oats first and add dried fruits and cinnamon powder to this. Run the blender for few minutes, scraping off the sides of the jar.
5.The mix looks like this after blending. To this add crushed cornflakes, rock sugar and nuts.
6.Mix everything well and roll to balls. Makes around 22 to 24.Best if served the next day. Refrigerate and use if you live in a humid weather.