PRAWN CURRY

Ingredients
1/2 kg prawn cleaned and deveined
2 onions finely sliced
2 tomatoes thinly sliced
2 tsp gingergarlic paste
2tsp chilli powder
11/2tsp coriander powder
1 tsp pepper powder
2 tsp fennel powder
Salt
1-2 piece kodampuli
1tsp turmeric powder
2tbsp olive oil
 1 tsp vinegar

Method
Boil water in a pan . Add the cleaned n deveined prawns , kudampuli with salt and turmeric.
Cook the prawns for 10 mins.
After prawns are cooked drain the water along with the puli.
Place the prawns in a seperate bowl . Don't throw the drained water.
Heat a non stick frying pan . Add olive oil , after oil is warm add onions and saute till soft.
Add gingergarlic paste and saute it till raw smell goes off.
Add tomatoes and saute till soft.
Add chilli powder, coriander powder, pepper powder , fennel powder and salt.
Mix well untill  all the spices blend with onion n  tomato mixture.
Now add boiled prawns to this masala and saute well.
Add 1/2 of the drained water and vinegar .
Cook for 10 more mins.
Yummy prawn curry is ready .
Enjoy it with chapati or rice.

BHINDI (OKRA OR LADIES FINGER) SUKHI

This dish is very tasty and not much time time consuming.

Ingredients

1 kg bhindi tops and tails cut off and diced into 1" pieces
1 tsp cumin seeds
1 onion finely chopped
3 cloves garlic finely chopped
1 1/2 tsp coriander powder
1 1/2 tsp chilli powder
1 tsp turmeric powder
salt as per taste
2 tbsp grated coconut
coriander leaves

Method

Heat oil in a non stick frying pan.
Add cut bhindi into it and roast in oil. Remove the roasted bhindi and keep aside.
 In the same pan add oil , add cumin seeds. Let it splutter.
Add onions  saute it . Add garlic fry till brown.
Add chilli , coriander, turmeric powders and salt.
Now add the roasted bhindi and mix well.
Cover with a lid and cook on low flame for 10 mins.
Keep stirring occasionally .
Add grated coconut and coriander leaves.

Notes 

If you have an option to pick your okra, select the tender ones. You can test by breaking a small portion of the tail by hand. If it breaks easily that means Okra is good and will cook easily. 
To avoid the secretion of slimy substance from okra during the cooking process , wash and completely dry the okra before cutting and cooking it. While cutting sometimes there may be a build up of slimy substance on the knife. In this case wipe it off before resuming cutting the remaining okra. 
Okra requires slightly more oil than any other veggie, so adjust oil accordinlgy. 

EGG ROAST

Ingredients

6 hard boiled  eggs peeled
2 onions finely sliced
 2 tomatoes finely sliced
1/2 inch  Ginger chopped finely
2 tsp chilli powder
 1 1/2 tsp coriander powder
2 tsp fennel seed powder
1-2 tbsp olive oil
salt as needed

Method
Heat oil in a nonstick frying pan.
Now add sliced onions and chopped ginger, saute it till onions become soft.
Add sliced tomatoes and cook until tomatoes are mushy.
Now add chilli powder , coriander powder, fennel seed powder .
Mix it well so that the spices blend with the onion tomato mixture.
You can add 1 tbsp water and stir it well
Now slice the boiled egg into half and place the egg (with cut portion faced down) in the pan.
Coat the onion masala on the top of egg and lower the flame.
Cover it with a lid and cook for 10 mins.
Switch off heat and serve with chapati or rice.

QUINOA PAYASAM

I usually have cooked quinoa in my fridge. I saw this recipe and tried it. My kids don't eat quinoa but they really liked this payasam.

Ingredients

1/2 cup cooked quinoa
1/2 cup Demera brwon sugar
1/2 cup milk
1/4 tsp saffron strands
3 nos cardamom seeds (crushed)
2 tsp ghee
10 nos raisins

Method
Cook quinoa in the ratio 1 cup quinoa and 2 parts of water.
Now take 1/2 cup quinoa and add milk, brown sugar, saffron strands, crushed cardamom seeds. 
Cook everything until quinoa ,mixture turns thick.
Heat ghee and fry raisins.
Add this to quinoa payasam and enjoy hot or chilled.

MOONG SPROUT SALAD

Ingredients

1 cup mung sprouts
1 green onion chopped
1 small tomato chopped
1/2 red or yellow pepper chopped
1 small cucumber peeled and chopped
1 small potato boiled and chop into small pieces
1-2 green chilli finely chopped
1/2 cup cilantro
juice of 1/2 lemon
1/2 ts salt
1 tsp chaat masala
1/2 tsp oil

Method
Combine all the above ingredient's and mix well.
Serve as a  salad or stuff inside a pita with chopped avocado for quick lunch .

TOMATO KADHI

Ingredients

4 nos tomatoes chopped into cubes
2 nos green chilli chopped finely
1 tsp mustard seeds
1 tsp cumin seed
3-4 curry leaves
2 nos cloves
2 tbsp chick pea flour (besan)
1 cup water
pinch turmeric powder
2 tsp chilli powder
pinch asafoetida
1 tbsp olive oil
5-6 cloves garlic

Method

Cut the tomatoes into cubes and grind in blender until smooth paste.
Heat a kadhai and add oil .
After it becomes hot add mustard seeds , curry leaves and cumin seed, let it splutter.
Now add cloves, garlic ,cut green chillies, saute till garlic turns light brown.
Add besan and fry for 1-2 mins on low flame.
Add turmeric powder, chilli powder, salt and pureed tomato paste alongwith 1 cup of water.
Let it boil for 10 mins.
Garnish with coriander leaves.
Enjoy your kadhi with rice.

SPINACH, ONION N POTATO PAKODA

Ingredients
1 onion chopped
1 potato cut into small cubes
1 small bunch of spinach
1 tsp coriander powder
1 tsp cumin seeds
1 tsp garam masala
1/2 tsp chilli powder
1/2 tsp fennel seed
2 green chilli finely chopped
1 tsp coriander seed coarsely crushed
1 cup chickpea flour (besan)
salt to taste
1 tsp baking powder
oil for frying

Method
Wash spinach , drain the water and  chop it  finely .
Cut the onions and potato and keep it aside
Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, cumin, chili powder, garam masala and fennel.
Make a well in the center of the flour.  Gradually pour the water into the flour mixture and mix to form a thick, smooth batter.
Add green chillies and crushed coriander seed , salt .
Add spinach , onion n potato along with baking powder.
Heat oil in a kadai. To check if the oil  is hot enough, drop a small piece of dough into the oil, if it raises to the surface immediately, then the oil is hot enough to fry the pakodas.

Now reduce the heat to medium and drop roughly shaped balls directly into the oil.
Fry until golden brown. Remove pakodas from the oil and drain them on a paper towel.

Enjoy the rain with hot and crispy pakodas and a cup of steaming hot chai!

VARATHARACHU MEEN CURRY

Ingredients

1/2 kg Kingfish or Salmon (cut into cubes)
3/4 cup Grated coconut
3 nos Pearl onions(Kunjulli)  ( sliced very fine)
3 tbsp. chilli powder
1 tbsp. coriander powder
1/2 tsp turmeric powder
5 curry leaves
1/4 tsp fenugreek powder
a small ball of tamarind (puli)
salt as per taste
1 tbsp. oil

Method
Heat 1 tbsp of oil in a non stick pan.
Add coconut, chilly powder, coriander powder, onions, fenugreek seeds and curry leaves.
Fry on a medium heat for 20 mins, till it becomes brown.
Cool the mix and grind it in a mixer with a little water.

Pour tamarind pulp water and grind again.

Heat the remaining oil in the same pan.

Add the paste and stir.

Add turmeric powder and salt.

When the paste boils and aroma comes, add fish pieces.

Add sufficient water such that the pieces are well immersed in the mix.

Allow Varutharacha Meen Curry (Fish Curry) to boil in a medium flame and let the gravy thicken.

Serve Varutharacha Meen Curry (Fish Curry) hot with rice.

 

FISH CURRY IN COCONUT MILK

This fish curry is from Kerala. We use kodampuli (a type of tamarind) , it  adds sourness but without acidity.

Ingredients
Fish fillet like basa
1 small piece ginger chopped finely
1 onion chopped finely
1/4 cup coconut milk
4-5 curry leaves
salt as per taste
pinch turmeric
1-2 tsp chilli powder
2-3 green chillies
1 small piece kodampuli
1 tbsp. olive oil
2-3 shallots finely chopped

Method
Soak Kodampuli in water and keep aside.
Heat a non stick pan, add olive oil.
Add ginger and onions , sauté for 1-2 mins.
Add turmeric and chilli powder
Add curry leaves and salt.
Add kodampuli and fish fillet . Boil on low flame until fish is almost cooked.
Add green chillies and simmer for 1-2 mins.
Heat oil in a small pan and add chopped shallots .
Saute it till brown and pour over the fish curry.
Enjoy this curry with rice.

VEGETABLE BIRYANI

I tried this biryani from Tarla Dalal'. This Biryani is Low Cal Biryani...  Cooked with minimal oil and aromatic spices, this vitamin A, iron and calcium enriched biryani is an all-in-one meal by itself. 

Ingredients

For the rice
1 cup uncooked rice
1 clove
1 stick of cinnamon
1 bayleaf
1 cardamom 
 salt  to taste

For the vegetable gravy
1 1/2 cups mixed vegetable
1/4 cup low fat paneer
1/2 tsp cumin seed
3/4 cup finely chopped onions
2 tsp ginger-garlic paste
3 tsp chilli powder
2 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp garam masala
1 cup chopped tomatoes
1/2 cup low fat milk
1 tsp oil
salt to taste

Other ingredients
3 tbsp low fat curds
2 tbsp chopped coriander leaves
a few saffron strands
                    

Method                      

For the rice
Clean and wash the rice.Soak the rice in water for 1 hour .

In a large pan, add 3 cups of boiling water to the rice with clove, cinnamon, bay leaf, cardamom and salt.
Cover and simmer till the rice is  cooked.

For the vegetable gravy
Heat the oil in a non-stick pan and add the cumin seeds.
When they crackle, add the onions and ginger-garlic paste and sauté till the onions turn golden brown.
Add the chilli powder, coriander powder, turmeric powder and garam masala with ½ cup of water and sauté for 2 to 3 minutes.
Add the chopped tomatoes and cook over a slow flame for 7 to 8 minutes.
Add the milk with ½ cup of water and continue to simmer for 5 to 7 minutes.
Add the boiled vegetables and paneer and mix well.

How to proceed
Combine the curds, coriander and saffron and mix well.
In a deep vessel, arrange the vegetable gravy on the base.
Top with the rice and spoon the curd mixture over the rice.
Cover with a tight lid and cook on a tava (griddle) over a slow flame for 25 to 30 minutes  for 20 minutes.
Enjoy your veg biryani with raita , papad and pickle. 

METHI MURG

Ingredients
1/2 kg chicken breast cut into 1/2 inch cubes
1 tsp cumin seeds
1 onion finely chopped
4 cloves garlic crushed
1/2 tsp coriander powder
pinch turmeric
1/2 tsp chilli powder
1 tomato finely chopped
salt as per taste
1 tsp olive oil
1 tsp kasuri methi (dried fenugreek leaves)
2 tsp lemon juice
1 tbsp coriander leaves chopped
2 tbsp yoghurt
2 cloves garlic crushed

Method
Marinate chicken pieces with yoghurt and 2 cloves crushed garlic.
Heat a kadhai,  add olive oil. When oil is hot add cumin seeds. When they sizzle add onion and garlic. Saute till onion turns soft.
Add chicken pieces and stir fry for 5 mins.
Add turmeric, chilli and coriander powder, tomato and salt.
Fry the chicken until chicken gets cooked. Add kasuri methi and lemon juice ans mix well.
Garnish with coriander leaves and serve hot.

MASALA ALU

Ingredients
3-4 potatoes
1 tsp mustard seeds
1 tsp cumin seed
1 tsp gingergarlic paste
pinch turmeric
1 tsp lemon juice
1 tsp sugar
1 tsp chilli powder
salt as per taste
1 tbsp olive oil
2 tbsp tomato puree
2 tbsp coriander leaves chopped

Method
Boil potatoes until tender, cool and cut into bitesize pices
Heat a nonstick pan. Add oil , after it is hot, add mustard seeds and cumin seeds.
Add gingergarlic paste , chilli powder, turmeric, cook for 2 mins. Add potato , saute for 5 mins.
Add tomato puree and cook.
Add lemon juice and sugar . Cover and cook on low flame till potatoes are done.
Ganish with chopped coriander leaves.

RICE STUFFED GREEN PEPPERS

Ingredients
4 small green peppers
1/2 cup frozen peas
2/3 cup cooked rice
1 tsp coriander powder
1/2 tsp cumin powder
1 tsp chilli powder
salt as per taste
1 tomato chopped
1/4 cup salsa (optional)
1/4 cup grated mozarella
2 tbsp coriander leaves chopped
1/2 cup water

Method
Slice tops of green pepper and set aside. Remove and discard seeds from peppers.
Place the peppers in a pan with 1 inch of water and boil it. Reduce the heat and cook for 5 mins or until peppers are tender. remove and keep aside.
Boil the peas till done.
Preheat oven to 350 F
Take a bowl , add rice, peas, coriander powder, cumin powder, chilli powder, salt, tomato, coriander elaves and salsa. Mix well.
Spoon the filling into pepeprs. Top with mozarella and covr the pepper caps.
Place the stuffed peppers in a casserole dish and coat with cooking spray.
bake it for 15 mins, until pepper begin to brown .
serve it hot

TANDOORI ALU WRAP

 

This dish is very good . I saw this recipe in Tarla dalal site and followed it .
Ingredients

For The Roti

1 cup whole wheat flour
1 tbsp oil
a pinch of salt
 
For The Tandoori Aloo Stuffing

1 1/4 cups baby potatoes, boiled , peeled and cut into halves
1 tbsp oil
1 tsp dried fenugreek leaves (kasuri methi)
1 tbsp finely chopped coriander leaves
2 tbsp fresh cream
salt to taste

To Be Blended Into A Chilli-garlic Paste (using Enough Water)

6 whole dry red chillies
4 garlic cloves
1 tsp chopped ginger
1 tbsp coriander-cumin seeds  powder

To Be Mixed Into A Curd Dressing

1/2 cup thick curds, whisked
salt to taste
2 tsp finely chopped garlic
1/2 tsp roasted cumin seeds  powder
a pinch of sugar
4 tsp milk
1/4 cup finely chopped spring onion greens

Other Ingredients

1 cup shredded cabbage
8 tbsp grated carrot
1 tsp chaat masala

Method

For the roti

Combine all the ingredients in a bowl and knead into a soft dough using enough water. Keep aside.
Make the rotis  and keep it aside.

For the aloo stuffing
Heat the oil in a non-stick pan, add the prepared chilli-garlic paste and sauté on a medium flame for 1 to 2 minutes.
Add the dried fenugreek leaves, mix well and cook for 1 more minute, stir well.
Add the coriander, fresh cream and salt, mix well and cook on a medium flame for a few more seconds.
Add the potatoes, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring continuously. Keep aside.

How to assemble
Just before serving, warm a roti on a non-stick tava.
Place the roti on a clean, dry surface and arrange 1/4th of the prepared tandoori aloo stuffing in a row in the centre of the roti.
Spread 1/4 cup of cabbage and 2 tbsp of carrots over it.
Sprinkle 1/4 tsp of chaat masala over it.
Finally spread 1/4th of the prepared dressing over it and roll the roti tightly.
Repeat with the remaining ingredients to make 3 more wraps.
Serve immediately.

 

SEVAIYA UPMA

Ingredients
1 cup angel hair pasta
1/2 tsp mustard seeds
pinch turmeric
1 green chilli chopped finely
4 curry leaves
1 onion finely chopped
1 tomato finely chopped
salt as per taste
1 tbsp coriander leaves chopped

Method
Break angel hair pasta into small pieces and place in a bowl.
Add boiling water and let pasta sit for 30 mins
Heat  a nonstick pan, Add oil . When oil is hot add mustard seeds. After it splutters add turmeric, green chilli and curry leaves.
Add onion and saute till brown, Add tomato and cook for 5 mins.
Drain the angel pasta and add it to  skillet alongwith salt.
Mix well and cook about 5 mins. Stir well.
Garnish with coriander leaves.

ARBI FRY

Ingredients
1/4 kg Arbi
1/2 tsp fennel seed
1 onion chopped
2 tsp tomato puree
pimch turmeric powder
1 tsp chilli powder
salt to taste
3 tbsp olive oil
5 curry leaf
coriander leaves

Method
Wash and pressure cook Arbi until well cooked.
Do not overcook Arbi otherwise the dish will be mushy. Peel off the skin and chop Arbi pieces into small cubes.
Heat a non-stick pan , add 3 tbsp plive oil ( adding more of oil will prevent Arbi from sticking)
Add curry leaf, fennel seeds. Add chopped onions and saute till light brown.
Now add tomato puree , turmeric and chilli powder , salt .
Fry until tomato paste gets cooked.
Add 1/4 cup water and cook .
Once oil separates  add the cooked Arbi pieces and mix well.
Simmer on low heat and fry till it turns golden brown and crispy.
Add coriander leaves for garnish.

OATS UPMA

In my house nobody likes oats. One day I was searching recipes for oats and found this . This upma was a hit. My hubby and son both liked this and I always make this every week. You can make a big batch of upma and reuse it later for breakfast.

Ingredients
1 cup oats
1 tsp mustard seeds
1 tsp garam masala powder
5 cashews
5-6 curry leaves
1 onion finely chopped
1`` ginger finely chopped
2 green chilli finely chopped
1 carrot finely chopped
5-10 beans finely chopped
salt as per taste
Method
Take a kadhai and roast oats till light brown colour.
Remove it aside .
Add oil to the kadhai and add mustad seeds, curry leaves, cashews.
Add chopped ginger fry , add onions and green chillies, saute .
Add carrot and beans , fry till done. Add garam masala powder and fry.
Add  1 cup of water, salt  and boil it.
Switch off the gas and add roasted oats and stir well.
Close the kadai with lid and keep it aside.
After 10 mins , mix well  and enjoy this delicious upma.

WHOLEGRAIN PANCAKE

Ingredients

1 cup wheat flour
1/4 cup oats
1 tsp wheat germ
2 tbsp brown sugar
2 tsp baking powder
pinch salt
1 cup milk
1 1/2 cup yoghurt
2 egg white

Method
Take a bowl and add all dry ingredients to it and stir well.
Take a bowl. Add milk , yoghurt and egg white, mix well.
Now add wet ingredients mixture to dry and combine thoroughly.
Keep it aside for 15 mins.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

ANTIOXIDANT SLAW

Ingredients
1 bowl lettuce leaf shredded
1 bowl baby spinach
1 red pepper sliced thinly
1 yellow pepper sliced thinly
1 cup red cabbage shredded
1 carrot grated
onion sliced thinly
Dressing
2 tbsp olive oil
2 tbsp balsamic vinegar
1/4 tsp mustard sauce
salt as per taste
pepper as per taste
Method
Take a large bowl mix all under ingredients and pour the dressing over it.

CHEMBU (ARBI) ROAST

Ingredients
10 pieces of Arbi
1 tsp mustard seeds
1 tsp ajwain
2-3 dry chilli
6 curry leaves
1 tsp chilli powder
2 tsp coriander powder
1/2 tsp amchur powder
1 tsp meat masala powder
pinch turmeric
salt as per taste
1 tbsp olive oil

Method
Cut the Arbi  like fries.
Heat a non stick pan, add olive oil. After it becomes hot add mustard seeds , dry chilli. Let it splutter.
Add ajwain, curry leaves and Arbi pieces .Cook for 5 mins on low flame.
Add turmeric,chilli powder, coriander powder, amchur, meat masala and salt.
Mix well so that all the spices blends with Arbi.
Cook on low flame for 10-15 mins untill arbi gets cooked.
This dish is very tasty .Enjoy it with rice and sambhar.

OATS PORRIDGE

This is a very healthy breakfast . It tastes good with your favourite pickle.
Ingredients
1 cup instant cooking oats
8-10 pods of garlic finely chopped
1 small carrot finely chopped
1 large tomato chopped
1-2 green chillies chopped
1/4 tsp fennel seeds
salt as per taste
Method
Take a pressure cooker. Add 1 tbsp oil and add 2 cups of water .
Add oats, garlic, carrot, tomato, green chilli, fennel seeds and salt .
Pressure cook  until 2 whistles.
After pressure drops remove the whistle , stir well and boil on low flame till cooked .
Keep on stirring otherwise the oats will stick to the bottom of cooker and you will get burnt taste.
Transfer it into a bowl or a plate and enjoy this porridge with pickle of your choice.

QUINOA SALAD

Ingredients

1/2 cup quinoa cooked
1 tbsp lemon juice
1 garlic finely chopped
2 tbsp olive oil
salt as per taste
pepper as per taste
cucumber finely chopped
1-2 tomatoes finely chopped
mint leaves
2-3 spring onions finely chopped

Method
Take a bowl , add lemon juice , garlic and olive oil. Whisk well and put salt and pepper.
Take a big bowl, add cooked quinoa ,cucumber, tomato, mint and spring onions.
Pour the above dressing and mix it well.
Salad is ready .

PIZZA DOUGH

Ingredients
1 cup lukewarm water
1 tsp honey
2 1/2 tsp yeast
3 cup flour
salt 1 tsp
2 tbsp extra virgin olive oil (EVOO)

Method
Mix water and honey in a small bowl. Add yeast and stir well.
Keep it aside for 5 mins.
Take a big bowl, add flour, salt and  EVOO. Mix well.
The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn't come off the sides of the bowl, sprinkle in some more flour just until it clears the sides.
Now take a big bowl and pour some olive oil in it. Place the dough in it and coat with the oil in it. Cover with plastic wrap and keep it aside for about half an hour.
After half an hour the dough will rise and be double in quantity.
Now take the required amount of pizza dough and make your favourite pizza.

SAMBHAR SADAM

Ingredients
1 cup rice
1/3 cup tuvar dhal
marble size tamarind
veg like carrot, potatoes, drumstick, beans
1/2 cup small onion
2 green chillies
1 tomato
1 tsp turmeric
1/4 tsp asafoetida
5 curry leaves
1 -2 tsp raos sambhar powder

To roast and grind to coarse powder
4 dry chillies
1 tbsp chana dal
11/2 tsp coriander seeds
1/4 tsp fenugreek seed
2 tbsp coconut grated

To temper:
1 tbsp oil
1 tsp mustard seeds
pinch asafoetida

Method

Cook rice and dal seperately .

Extract tamarind juice and keep aside. 

Heat kadai and roast to golden brown,the ingredients under ‘To roast and grind table’ with a tsp of oil . Roast coconut separately. 

Cool down and grind to coarse powder and keep it  aside. 

Heat a  kadai and add oil. When it is hot add mustard seeds and asafoetida .
Add curry leaves followed by onion,slit green chillies and fry till the onions start to turn golden. 
Add the turmeric,sambar powder,asafoetida and the chopped veggies. 
Add the tamarind extract, bring it to boil
When the vegetables get cooked, the ground sambar powder and bring to boil. 
Add this to the cooked rice.
Add the mashed dal and mix well with out mashing the veggies. Add hot water if its too thick.
Let the sambar rice be in a loose consistency. After cooled down, it tends to get thick,so let the consistency be according to that.

MAKANI SABZI

The oringinal version of this recipe has fresh cream and butter, and is loaded with calories. this is a low fat variation.

Ingredients
2 cup low fat milk
1/4 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp chilli powder
1/4 tsp turmeric
1/4 tsp cumin seeds
1/2 onion finely chopped
1/2 cup green pepper cut into 1/2 inch piece
2 cup vegetables like potato, peas, carrot, flower
salt as per taste
1 tsp olive oil
11/2 tsp cornflour
2 tbsp ketchup
1 tsp coriander leaves chopped

Method
Pour milk into a bowl. Add cumin powder, coriander powder, chilli poeder, turmeric. Mix well and set aside.
Heat a nonstick pan, add oil and place over medium heat.
When oil is hot, add cumin seeds. Fry  and add onions , fry for 2 mins. Add 1 tbsp water over, cook until onion is cooked.
Add vegetables and green pepper . Stir fry for 3 mins.
Add milk mixture and salt, and bring it to a boil. Reduce the heat to low and simmer until vegetables are cooked.
while vegetables are cooking , dissolve cornflour in 1 tbsp water .
Add this mixture to wok, and stir  well until consistency of sauce is like cream.
Remove from heat, cool a few mintues, and stir in ketchup.
Mix well and add coriander leaves.
While

CREAMY SAFFRON SAUCE FOR PASTA

I have combined pasta with Indian spices in this tasty dish.
Ingredients
2 cups milk
pinch saffron
2 bay leaves
1/2 cup shallots finely chopped
1/2 green pepper chopped
1/2 cup red pepper chopped
1 tsp crushed garlic
1 tsp curry powder
1 tsp cornflour
1 cup spring onions chopped
1/ 2 cup pasta cooked
1 tsp oil

Method
Boil milk in a vessel , add saffron and bay leaves . When milk turns yellow, remove from heat and set aside.
Heat a pan, add oil . Add shallots and stir fry . Add peppers , crushed garlic, curry powder and saffron milk. Bring to just under boiling point.
Dissolve cornflour  in little warm water and add to pot.
Reduce heat to low and simmer for 10 mins.
After it becomes cool, blend in blender to smooth consistency .
Add spring onions and serve over pasta.

ZUCCHINI AND CARROT SALAD

Ingredients

2 cup thinly sliced zucchini
2 cups thinly sliced carrot
1/4 cup onion sliced
2 tbsp olive oil
2 tbsp lemon juice
1 tsp dijon mustard
1/4 tsp sugar
2 tbsp mint leaves
1/4 cup chopped parsley leaves
1/4 tsp salt
1/4 tsp pepper

Method
Combine olive oil, lemon juice, dijon, and sugar in a bowl, stir well with a whisk.
Add carrot, zucchini, onions. (use a mandoline )
Add mint , parsley, salt and pepper.
Toss well.

DABELI PAV

This is traditionally sold on the streets of Gujarat. It is another version of vada pav made with a sweet and spicy potato mixture which is filled into a small burger bun and then topped with onion, pomegranate, fresh garlic chutney and sev.

Ingredients
Dabeli Masala
1 red chilli
1 tsp coriander seeds
(1/2") stick cinnamon
2 cloves
1/4 tsp cumin seeds

For The Filling
1 cup boiled and mashed potatoes
1/2 tsp cumin seeds 
a pinch of asafoetida
2 tsp dabeli masala
2 tbsp khajur imli ki chutney
2 tbsp oil
salt to taste

15 burger buns
butter

To Serve
1 onion chopped
1/2 cup chopped coriander leaves
1/2 cup sev
1/2 cup fresh pomogranate (optional)
2 tsp coriander chutney
6 tbsp khajur imli ki chutney
1/ cup roasted peanuts

Method
For the dabeli masala
Roast all the ingredients in a pan for 2 to 3 minutes.
Grind to a fine powder in a blender. Use as required.

For the filling
Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida, dabeli masala, potato, salt and ½ cup of water and mix well.
Remove from the fire, add the 2 tablespoons of khajur imli ki chutney and mix well. Divide into 15 portions. Keep aside.

How to proceed
Slice the burger buns into halves horizontally and cook the buns in a pan using a little butter.
Place a portion of the filling on the lower half of each bun.

Top with the chopped onion, peanuts, coriander, sev, pomegranate , fresh garlic chutney and khajur imli ki chutney.

Sandwich it with the top halves of the burger buns.

KERALA LEMON PICKLE

Ingredients
8 lemons
2 tsp mustard seeds
1 tsp fenugreek seed
500 gm ginger chopped into big chunks
500 gm garlic
6 curry leaves
pinch turmeric
2-3 tbsp chilli powder
1 tsp asafoetida
2 tsp vinegar
salt as per taste
3 tbsp olive oil

Method
Wash the lemons and put them into the steamer.
Once steam comes simmer it for about 5 to 10 min. Do not let the lemon crack.
While the lemons are cooling, chop ginger. If garlic is small then leave it as it is. Big garlic pieces can be chopped too.
Cut the lemons into 8 pieces and put in a tbsp of salt and mix it.
Meanwhile heat a kadai and pour 3 tbsp of olive oil( I use olive oil as it is healthy)
Add in the mustard seeds, allow it to splutter and add the fenugreek seeds.
Simmer the fire and add ginger and garlic, let it brown slightly. Add curry leaves.
Put in chilly powder, turmeric, and asafoetida. Remember to keep the fire on the lowest level.
Mix well. Allow the raw smell to go
Pour 1/4 cup of vinegar.
Let it boil and switch off the fire. Allow it to cool.
Add the salted lemon pieces and mix well. Check salt and if needed add a little more
Mix well.  Keep this pickle in the same pan for 2-3 days then put this in a dry bottle.
This will keep more than 3 weeks as there is no water in it.
Serve with steaming hot kanji, rice, or just about anything!

SOYACHUNK FRY

Ingredients
500 gm soyachunk
2 onion sliced finely
2 tsp ginger
2 tsp garlic
10 curry leaves
1 tsp turmeric
3-4 tsp chicken masala
1-2 tsp garam masala powder
1 tsp pepper powder
1-2 tsp chilli powder
2 tsp coriander powder
salt as per taste
2 tbsp olive oil
1 tsp fennel powder
1 tsp mustard seeds
2-3 dry chillies

Method
Soak soyachunks in hot water for half an hour.
Drain the water completely and squeeze all the water from soya.
Marinate soya with 1 tsp of ginger and 1 tsp garlic paste, 1 tsp chilli powder, 1 tsp coriander powder, 1 tsp fennel powder,1 tsp pepper powder , garam masala powder and salt .
Keep this aside for 1 hour.
Pressure cook the marinated soyachunks with little water for 4-5 whistles.
Take a nonstick frying pan, add oil . Once it becomes hot add mustard seeds, dry chilli and curry leaves. Add sliced onion , saute till brown. Add remaining gingergarlic paste and fry till raw smell goes off.
Now add chicken masala , 1 tsp chilli powder, 1 tsp coriander powder and fry . Add the cooked soyachunks and fry it.( please note that the cooked soya shouldn't have any water , it should be in a dry form)
Add some more oil and saute on low flame for about 15-20 mins.
This really taste like chicken fry . If you use more oil it will taste even more better.
Enjoy this with biryani or pulao.

PINEAPPLE PULISERRY

Ingredients

1 cup Pineapple  cut into small cubes

1 tsp chili powder

pinch Turmeric

Salt to taste

2 cups Plain Yogurt

1/2 cup Grated coconut

1/4 tsp Cumin seeds

Salt to taste

Tempering : -

1 tbsp Small onion chopped

1/2 tsp Mustard seeds

1/4 tsp Fenugreek seeds

2 nos Dried red chillies

Curry leaves

Method

Grind grated coconut with cumin seeds ,  turmeric and salt to a fine paste.

Whisk Yogurt without adding water until it is smooth.

Cook pineapple pieces with chilli powder  and turmeric with a cup of water till it is tender.

Switch off the flame , let it stand for 2-3 minutes and then add Coconut paste

Bring to boil and let simmer for 2-3 minutes.

In a very low heat add the yogurt and stir continuously and let heat through for a minute or two.( make sure the heat is low so that  it wont curdle). Remove from heat.

Heat oil in a small pan and add mustard seeds . When they pop up add fenugreek seeds and fry for 20 seconds . Add dried red chillies , chopped shallots and curry leaves and fry it for a minute or two. Pour over pulissery and serve.

CARROT AND POTATO FRY

Ingredients:

1 cup  carrot cut like french fries

1 cup potato cut like french fries

1 big onion sliced finely

5-8 pods garlic sliced

1/2 tsp garam masala

1/2 tsp turmeric powder

2 dry chilli

1/2 tsp chilli powder

5 curry leaves

salt as per taste

1 tbsp olive oil

Method

Heat oil in a kadai and add dry chilli , curry leaves ,sliced onion and garlic .

Saute till it turns golden brown. Add  turmeric powder,chilli powder, salt and garam masala.

Mix it well and add the sliced carrot and potato pieces.

Reduce the heat and sprinkle little water.

Stir it occasionally till it becomes dry.

Eat this dish with rice or chapati.

KALAN

Ingredients

2 Raw banana
1 tsp chilli powder
pinch turmeric
2 tbsp grated coconut
1 tsp cumin seed
1 cup yoghurt
3 curry leaves
salt as per taste
1 tsp mustard seed
1 dry chilli
1 tbsp coconut oil

Method

Peel the outer skin of banana and cut into small pieces.
Mix together bananas, chilly powder, half the turmeric, salt and enough water to cook bananas .
Grind coconut and cumin seeds to a fine paste.
When bananas are cooked, add ground ingredients and cook it for 5 mins.
Lower the flame and add well beaten curd and more salt.
Simmer, stirring occasionally till the mixture becomes  thick .Remove from fire.
Heat oil in a pan. Add  mustard seeds and broken red chillies.
When seeds crackle, add curry leaves and temper the dish.
Serve as a side dish for plain rice.

CHAPATI MASALA NOODLES

This dish is inspired by Rakskitchen. Leftover chapatis can be used and can be had in a new way.

Ingredients
3 chapati
1 onion sliced finely
2 cloves garlic sliced
1/2  capsicum sliced finely
1 small carrot grated
1/2 cup tomato sliced
1 tsp Everest pavbhaji masala
pinch turmeric
1/2 tsp chilli powder
1 tbsp coriander leaves
salt as per taste
2 tbsp olive oil

Method
Stack the chapatis and cut them first into 4 quarters and cut them into long thin strips.
Heat a pan with oil and add sliced garlic, sliced onion . Fry for a minute and then add carrot and capsicum,frying each for a minute.
Now add tomatoes and fry till tomatoes are mushy.
Lower the flame, add pavbhaji masala,chilli powder, turmeric and salt.
Stir well and add the cut strips of chapati and toss well in high flame to mix thoroughly.
Lastly Garnish with finely chopped coriander  and serve immediately.

VARATHUARACHU MEEN CURRY

Ingredients
3 tbsp coconut grated
3 tbsp chilli powder
1 tsp fenugreek powder
2 tsp coriander powder
3 small onion finely chopped
3-4 curry leaves
1 small ball tamarind
pinch turmeric
salt as per taste
2 tbsp oil

Method
Heat a pan, add 1 tsp oil . After oil becomes hot add small onions, fry till light brown.
Now add grated coconut, fry till brown. Add chilli powder, fenugreek powder, coriander powder, curry leaves, fry it.
Now put all the above in a blender alongwith tamarind water and grind to a fine paste.
Heat a fish chatti(earthen pot) . Add 1 tsp oil and add the above paste, turmeric and salt.
Boil it for 5 mins , then add fish pieces and cook until fish is done .
This curry really taste good with rice and it tastes even better the next day.

CHICKEN BADSHAH

Ingredients
1 tsp gingergarlic paste
1/2 cup yogurt
2 onions finely chopped
2 tsp chilli powder
1/2 tsp turmeric
2 tomatoes chopped
1/2 kg chicken cut into bite size pieces
salt as per taste

Masala
1/2 cup coconut grated
2 cloves
1 tsp peppercorn
2 tsp coriander powder
1 small piece cinnamon stick
1 tsp fennel seeds
4 cashews
coriander leaves

Method
Blend all the above ingredients under masala and keep it aside
Heat a kadhai. Add oil , after it becomes hot add onions and fry it till brown .
Take a bowl add yogurt and gingergarlic paste. Mix it well and pour this to above sauteed onions.
Fry till you get a brown colour. Fry on low flame as yogurt will get curdled.
Add chilli powder, turmeric and fry it.
Add chopped tomatoes and fry till mushy.
Add chicken pieces and salt. Cook till half done.
Now add the masala which is blended and cook for 10-15 mins .
Garnish with coriander leaves.

EGGLESS PANCAKES

Ingredients
1 cup flour
1 tbsp sugar
pinch cinnamon powder
2 tsp baking powder
1 cup milk
1 tbsp canola oil
1 tbsp water
1 tsp vanilla extract
2 tbsp butter

Method

Take a bowl, add first 4 ingredients .
Mix milk, oil, water and vanilla in a bowl.
Add the milk mixture to dry ingredients.
Mix well (dont overmix it)
Keep it aside for 15 mins.
After 10 minutes again give it a mix and heat an iron skillet (dosa pan) until it gets hot.
Grease with butter and pour one big spoon of batter .
Wait until bubbles pop over the pancakes and the colour changes and flip carefully.
Cook the other side for a minute and transfer to serving plate.
Serve hot with generous butter topped and honey or  maple syrup.
Smells divinely and stays soft even after cool down.
You would love it!

NAVRATAN KORMA

This dish is a combination of several vegetables cooked in a creamy silky sauce.  Korma has its roots in the Mughlai cuisine of modern day India and Pakistan. Korma basically means rich thick gravy. Korma is usually served with Jeera rice .

Ingredients
1 cup yogurt
1/2 cup coconut milk
vegetables  like potato, cauliflower, beans, carrot (cut into small pieces)
500 gm paneer cut into cubes
1 bell pepper
1 bayleaf
1 small cinnamon stick
2 cloves
1 big onion finely chopped
1 tsp gingergarlic paste
1 tsp cumin powder
1 tsp garam masala
1-2  green chillies chopped
2 tsp coriander powder
few coriander leaves
5 cashews fried
6-7  raisin
salt as per taste
2 tbsp olive oil
salt as per taste

Method
Blend yogurt, coconut milk, and pinch salt .Keep it aside
Heat a non-stick pan. Add oil and add potatoes, carrot, bean and flower. Saute it till half cooked and remove in a bowl.
In the remaining oil , add bayleaf, cinnamon stick, cloves, fry it till the aroma comes out of it.
Add onions saute it till it attains a brown colour,. Add gingergarlic paste, green chilli , fry it.
Add coriander powder, cumin powder, garam masala powder and fry it well till raw masala smell disappears.
Now add the yogurt and coconut milk mixture. Cook it for 5 mins.
Add paneer and sauteed vegetables and cook on low flame till the sauce thickens.
Add coriander leaves . Add fried cashews, raisins and pinch garam masala.
Cook for 5 more mins.

MAC-N-CHEESE

Ingredients
1 packet macaroni pasta
2 tsp olive oil
1 stick butter
3 cloves garlic grated
salt as per taste
1 tsp pepper powder
3 tbsp. flour
2 cup milk
1 tsp paprika
3 cups cheddar cheese grated
hot sauce as per taste

Method         

In a large pot of boiling, salted water, cook the pasta until al dente; drain it.                       

Meanwhile, in large saucepan, add olive oil and butter  over low heat.
Add grated garlic and saute it. Add salt and pepper.
Now lower the flame and add flour , cook the flour and be careful not to burn it.
Add paprika (adding this will enhance the colour of macncheese).Whisk in  2 cups of milk and hot sauce. Thicken the sauce for 5 mins and stir in cheese .season with salt and pepper . Preheat broiler to 350 F
Put pasta in this mixture and stir it well
Pour this pasta an cheese mixture in a baking dish. Add some more cheese .
Put in under a broiler for 3 mins..
This is one of many "Yum-o!" recipes – it's good and good for you

VEG KADAI

 Ingredients
1 big onion finely chopped
2 cloves garlic chopped
veg like potato,cauliflower, peas, carrot
1 big tomato chopped
1 bell pepper
1 tsp chaat masala
salt as per taste
1 tbsp. olive oil
100 gm paneer

Kadhai masala
2 tsp gingergarlic paste
1 green chilli
1 tsp cumin seed
1 tsp chilli powder
pinch turmeric
1 1/2 tsp coriander powder

Method
Blend the ingredients for kadhai masala and keep it in a bowl.
Heat a non-stick pan. Pour oil , after it becomes hot add onions and saute it.
Add gingergarlic paste, fry till raw smell goes off.
Add potatoes, peas, flower ,carrot and saute till half cooked.
Add chopped tomato and bell pepper , paneer.
Then add kadhai masala and cook till done.
Add coriander leaves and chaat masala.
Cook for 2 mins.
Enjoy with Chapati .

MUSHROOM AND BELL PEPPER MASALA

Ingredients
1 tsp mustard seeds
1  big onion chopped into medium size
500 gm mushroom chopped into medium size
1 tomato chopped
1 tsp gingergarlicpaste
2-3 green chilli finely chopped
2 tsp coriander powder
1/2 tsp cumin powder
salt
1 tsp garam masala
1 bell pepper chopped roughly

Method
Heat oil in a pan, add mustard seeds  and let it splutter .
Add onions to it. Saute the onions .
Add mushrooms and fry for 5 mins .
 Add tomato, bell pepper ginger garlic paste, green chilli.
Allow them to cook for 5 min. Now add coriander powder, cumin powder and salt.
Stir well so all the masala binds together.
Add garam masala. Cook for 5 mins .
enjoy your sabzi.

EGGLESS DATE CAKE

My kids don't like dates. I saw this recipe and tried it. The cake looks like chocolate cake and my kids loved it.

Ingredients
1 cup Flour
18 dates pitted
3/4 cup milk
3/4 cup sugar
1/2 cup oil
1 tsp baking soda
1 tsp walnut finely chopped

Method

Warm the milk and soak the dates in it for 10-15 minutes.
Preheat the oven to 180C/360F for 10-15 minutes. Grease the baking tray with butter and dust it with flour. Keep it aside.
In a mixing bowl, mix oil, milk(1/2 cup and remaining 1/4 cup I used to grind the dates) and sugar.
Make a paste of the dates using a blender. I used only 1/4 of milk for easy grinding. Add this ground dates to the wet ingredients. Mix well till you get smooth thin batter.
Add the flour mixture( flour and baking soda) to it and gently fold it till all the ingredients are properly mixed.
Add roughly chopped walnuts to the batter. Gently fold it.
Pour this batter to the pan and bake it for 30-35 minutes. After 30 minutes, check it with toothpick  by inserting it into the center of the cake. It should come out clean.
The baking time might vary from oven to oven.
Cool the cake for 5-10 minutes and transfer it to wire rack to cool completely.
Cut them into slices and enjoy.

CHETTINAD GARLIC KUZHAMBU

Ingredients
20 cloves garlic
6 nos small onion or shallots finely chopped
1/2 cup tomato finely chopped
lemon sized ball tamarind
pinch turmeric
1/2 tsp chilli powder
1 tsp sambhar powder
1 1/2 tsp oil
salt
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
1 dry chilli
5 curry leaves

Roast and grind to fine paste with water
1/2 tsp cumin seeds
1/2 tsp pepper powder
3 nos small onion
1 no dry chilli
1/2 tsp coriander powder
2-3 curry leaves
3 cloves garlic
1/2 cup tomato

Method

For preparing spicy chettinad garlic kuzhambu, soak the tamarind with  water. Add in the sambar powder, coriander and turmeric powder to the water. Keep it aside. Cut the onions and 7 garlic cloves into length wise pieces. Keep it aside. Cut the tomatoes to small pieces and keep it aside. Roast and then grind cumin seeds, pepper corns, pearl onions, coriander seeds, curry leaves, garlic cloves and tomato with a little water to a fine paste. Keep it aside. Heat oil in a kadai and splutter the mustard seeds. Toss in the fenugreek seeds, red chilly and curry leaves. Now add the chopped onion and chopped garlic. Saute till the onion turns lightly brown. Add the chopped tomato and saute till the raw smell goes.  Pour in the tamarind water to this and mix well. Then add the ground paste and whole remaining garlic. Allow it to boil till the raw smell goes. Cook in low flame till the gravy becomes thick. Spicy chettinad garlic kuzhambu is ready.

COONDAPUR CHICKEN

This recipe is very famous in a coastal town in  Karnataka. This Chicken Curry is one of the versatile coastal curies, which goes very well with almost anything, neer dosa, appam, chapati and rice.

Ingredients
2 kg chicken
200 gm dry chilli
2 tbsp coriander seed
1/2 tsp fenugreek seed
1 tbsp cumin
1/2 cup grated coconut
2 onions sliced
1 -2 tomato sliced
10-12 cloves garlic finely chopped
2 inch ginger finely chopped
salt
1 tsp turmeric
2 tsp chicken masala
1 tbsp lemon juice
3 tbsp coriander leaves

Method
Lightly roast dry chilli, coriander, cumin, fenugreek in 1 tsp oil  . Grind all these with coconut to a fine paste with little water.
Heat a pan. Add oil , after it becomes hot put gingerand garlic. Saute it till brown .
Add onions, tomato, chilli, turmeric. Cover with lid and let it cook.
Add chicken pieces , salt and pinch of red food colour . Cover again with lid.
After chicken is half done add ground masala , 1/2 cup water, chicken masala , lemon juice .
After about 5 mins , you can garnish with coriander leaves.

     

RAW BANANA FRY

Ingredients
1-2 raw bananas
2 tbsp oil
1 onion finely chopped
1 tomato
1inch ginger
3-4 clove garlic
1-2 tsp chilli powder
salt

Method
Peel the outer skin of banana. Cut the banana into small pieces, immerse in water for some time.
Boil the bananas in water until half done. Remove and keep it aside.
Heat a pan. Pour oil , after it is hot, add onions and saute .
Add tomatoes , saute. Remove it from pan and let it cool.
Grind the onion tomato mixture with ginger and garlic .
Heat another pan, pour oil and fry the ground paste till the oil floats on the sides.
Add chilli powder , salt fry.
Add boiled bananas and fry until done.

KOVAKAI FRY

Ingredients
1 kg kovakai
pinch turmeric
1 tbsp olive oil
1 tsp mustard
1 onion thinly sliced
1 tomato thinly sliced
3 curry leaf
5-6 cloves garlic thinly sliced
1-2 tsp chilli powder
3-4 tbsp grated coconut
2 tbsp coriander leaves
1 tsp lemon juice

Method
Clean and Slice Kovakai lengthwise . Boil kovakai with a pinch of turmeric . After it is cooked , drain the water and keep it aside.
Heat oil in a pan and add mustard seeds .When they pop up add chopped onion and curry leaves and saute till they are soft 4-5 minutes.
Add sliced garlic and fry it again for 2-3 minutes.Add tomato , chili powder and turmeric powder and combine it well.
Slide in the kovakai pieces and toss it well so that it gets mixed with the masala.
Add grated coconut and lemon juice .
Sprinkle 1 tsp  of water and cook it covered till they are soft .
Garnish with coriander leaves.
Serve warm !!

CASHEW CHICKEN WITH VEGETABLES

Ingredients
1/2 kg chicken breasts cut into bite size pieces
1 small carrot, sliced diagnolly
6-7 broccoli florets
1tbsp soya sauce
1-2 tsp gingergarlic paste
2 tbsp olive oil
1 onion chopped into chunks
6 cashews toasted

Method
Take a bowl, add soya sauce, gingergarlic paste. Add chicken pieces and marinate for 1 hour.
Heat a wok on high flame. Add 2 tbsp oil, add marinated chicken peices and saute till tender.
Remove from wok and keep in a plate.
In the remaining oil add onion,carrot, broccoli and saute .Add sauted chicken and 1/2 cup water. Cook until veg n chicken are done.
Add toasted cashews. Cook for 2 more mins.

CABBAGE AND CARROT SLAW

Ingredients
1 carrot finely shredded
300 gm cabbage finely shredded

Dressing
3 tbsp rice vinegar
1 tbsp sugar
salt
pepper
3 tbsp sour cream
1 tbsp horseradish
Combine all the dressing ingredients and pour over cabbage and carrot.
Enjoy the slaw.

CAULIFLOWER THORAN

Ingredients
1 small cauliflower cut into florrets
1 big onion, chopped
1tsp chilli powder
2 tsp coriander powder
1/2 tsp turmeric
1/2 cup grated coconut
3-4 curry leaf
1 tsp  fennel powder
10 slices coconut cuts(thenga kothu)
salt

Method
Cut the cauliflower florrets and put into a bowl with water and 1 tsp vinegar in it. (adding vinegar will kill the germs in cauliflower)
Take a kadhai , add washed florrets, sliced coconut pieces, onions,turmeric, salt. Cover with a lid and  let it boil till half done.
Uncover the lid and add chilli powder and coriander powder.
Add grated coconut and fennel powder alongwith curry leaves.
Cover and cook on low flame till flower is cooked.
Enjoy your dish with rice or chapati.

QUINOA

Quinoa is actually a seed, but can be prepared like whole grains such as rice .
There are two alternative ways of pronouncing "quinoa": The first option is "kee-NO-wah" and the other is "KEEN-wah.
Quinoa is my favorite whole grain for three reasons: First, it takes less time to cook than other whole grains – just 10 to 15 minutes. Second, quinoa tastes great on its own, add a bit of olive oil, sea salt and lemon juice and - yum! Finally, of all the whole grains, quinoa has the highest protein content, so it's perfect for vegetarians and vegans.

 Cooking quinoa:
Prepare quinoa as you would prepare rice. Place 1 part quinoa to 2 parts water  or vegetable broth and boil until soft, about 15 minutes.

 Nutritional content of quinoa:
According to CalorieCount, 1/3 cup of cooked quinoa has 160 calories, 2.5 grams of fat, 3 grams of fiber and 6 grams of protein.

PEAS MASALA

Ingredients
600 gm Peas
1 tsp cumin seed
2-3 curry leaf
1 onion finely chopped
6-7 cloves garlic finely chopped
1 inch ginger finely chopped
3-4 green chilli finely chopped
1 tbsp. coriander powder
1/2 tsp turmeric
1 cup tomato puree
1/4 cup coconut
1/2 tsp pepper powder
1/2 tsp garam masala
1 tbsp. olive oil
2 tbsp. coriander leaves

Method
Heat a kadhai. Pour some oil, after it becomes hot, add cumin , curry leaf.
Add onions , chilli and saute it till soft.
Add ginger and garlic , saute till brown. Make a paste of coriander powder and turmeric in 3 tbsp. water  and put in kadhai.(adding water to dry masala will prevent masala from burning)
Stir till moisture evaporates.
Add tomato puree , salt, stir till you see the oil on the sides.
Grind  coconut with water and make a paste , add this to above along with   peas with 3/4 cup water. Cook until peas are done.
Add pepper powder and garam masala. Cook for 5 mins.
Add coriander leaves.
Enjoy your Peas Masala with paratha or jeera rice.

BHINDI SUKHI

Ingredients
1 kg bhindi
1 big onion finely chopped
5 cloves garlic finely chopped
1 tsp mustard seed
1 tsp cumin seed
11/2 tsp coriander powder
1 1/2 tsp chilli powder
1/2 tsp turmeric
2 tbsp. chopped coriander leaves
2 tbsp. grated coconut
salt
1 tbsp. olive oil

Method
Cut Bhindi into small round pieces. Keep it aside for 1 hour, so that the bhindi's stickiness goes off.
Heat a frying pan. Add olive oil, add mustard seeds, cumin, let it splutter.
Add garlic and onions , fry till brown.
Add coriander powder, chilli powder , turmeric, salt , bhindi.
Cook it on low flame. Cover it with a lid.
Cook until done.
Add coriander leaves and grated coconut.
This is very tasty with rice and chapatti too.

FISH SHASHLIK KABAB

Ingredients
5-6 fish fillet like basa or Salmon
1/2 cup yogurt
1 tsp vinegar
pinch food colour
salt
1 tsp oil
1-2 tsp gingergarlic paste
1 tsp chilli powder
1 tsp onion grated
2 tsp chaat masala

Method

Take a bowl. Add yogurt, vinegar, red food colour, salt, oil, onion, gingergarlic paste, chilli powder.
Marinate fish with above for 1 hour.
Skewer fish and grill at 160C.
Bast fish with oil .
Serve hot with chaat masala.

RASAM

Ingredients
1 tsp mustard seed
1 tsp cumin
2 dry chilli
1-2 tomatoes chopped
1 cup tuvar daal boiled
2-3 curry leaf
2 tbsp coriander leaves chopped
1 tsp tamarind paste
1 tbsp cumin powder
1 tbsp pepper powder
1 tsp lemon juice
salt

Method
Heat a kadhai. Pour oil, add mustard seed, cumin, dry chilli, let it splutter.
Add chopped tomatoes and boiled tuvar daal, salt alongwith some water. Boil it for 5 mins.
Add curry leaves and coriander leaves. Add tamarind paste.
Add cumin powder and pepper powder.Boil it for 10 mins. Add lemon juice at the end.

CHILLI CHICKEN GRAVY

Ingredients
1 kg boneless chicken cut into bite size pieces
1-2 tsp cornflour
salt
1-2 tsp black pepper crushed
2 tbsp soya sauce
1 egg
8 cloves garlic finely chopped
3-4 green chillies chopped
1 bell pepper cut into cubes
1-2 tbsp chilli sauce
1 tsp vinegar
1 onion sliced
2 tbsp water

Method
Marinate boneless chicken with cornflour , salt, crushed black pepper, 1 tbsp soya sauce and egg. Keep it for 1 hour.
Take a kadhai , pour some oil . Add chicken pieces and fry it.
Heat a nonstick pan. Add some oil, after it becomes hot, add chopped garlic and saute it ( don't fry till brown)
Add sliced onion and green chillies, saute it.
Add bell pepper saute , add soya sauce, chilli sauce and 2 tbsp water.
Add the fried chicken pieces . Make a mixture of cornflour and water to a smooth paste.
Add cornflour mixture , salt and vinegar .Boil it on low flame till a thick gravy .

KERALA CHICKEN CURRY

Ingredients
1 kg chicken
1 onion finely chopped
2 tomatoes finely chopped
2 tbsp. chilli powder
11/2 tbsp. coriander powder
1 tsp turmeric
2tsp ginger garlic paste
1 tbsp. lemon juice
3 green chilli slit
2 tbsp. coriander leaves
3-4 curry leaf
salt
1/2 tbsp. garam masala
2 tbsp. coconut oil

Method
Take a big bowl, add all the above ingredients along with cut chicken pieces.
Keep the marinated chicken pieces for 2 hours.
Pressure cook chicken until 2 whistles, then remove the whistle and cook on low flame till chicken is cooked.

NO-BUTTER CHICKEN

Ingredients
1 kg chicken cut into bite size pieces
1-2 tbsp olive oil
1 big onion finely chopped
2 tsp ginger garlic paste
1 tomato finely chopped
1 tsp garam masala
1-2 tsp chilli powder
1 tsp turmeric
salt
3/4 cup yogurt
coriander leaves

Method
Heat a frying pan. Add olive oil, add onions and saute till light brown.
Add ginger garlic paste, fry it. Add tomato and cook .
Add garam masala, chilli powder, turmeric, salt . Add chicken pieces and cook on low flame till half done.
Add 3/4 cup yogurt and 2 tbsp water. Cook till done. Garnish with coriander leaf.
(you can use whipping cream instead of yogurt)

SAUTED BRUSSEL SPROUT

Ingredients
1 tbsp. olive oil
1 tsp mustard
1 tsp cumin
pinch asafoetida
1 tsp turmeric
1 tsp chilli powder
1 tomato finely chopped
1 cup brussel sprouts chopped
1 red pepper chopped
5 cashews
2 dry chilli
salt

Method
Heat a frying pan. add oil. Put dry chilli, mustard seeds and let it splutter . Add cumin, asafoetida, turmeric, chilli powder and fry it.
Add tomato and Brussels sprouts . Put a lid and cook till done.
Add red pepper, cook . Add cashews. Cover and cook 3 more mins.

OATMEAL PANCAKE

Ingredients
1/4 cup flour
1 cup oats
2 tbsp sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon powder
pinch salt
1 cup buttermilk
2 tbsp butter


Method
Take a bowl, add  butter and buttermilk. Mix it with a whisk .
Combine all dry ingredients in another bowl.
Add wet ingredients to dry and mix it thoroughly. The batter should`nt be thick.
Keep it aside for 45 mins.
Heat a nonstick pan , put butter in it and pour a tablespoon of batter in it. Cover with lid for 1-2 mins. keep the lid aside and you will see tiny holes on the upper side of pancake. Flip it and cover it again with lid.
After 2 mins uncover the pan and on low flame cook pancake.
Delicious pancake is ready .
Serve it with honey or chocolate syrup.
P.S. You can add 1 egg too, adding this will make pancake softer.

EGG VINDALOO

Ingredients      
6 eggs
5 dry chilli
4-5 cloves garlic
1 small piece of ginger chopped
1 tsp cumin
2 tbsp vinegar
1 onion finely chopped
salt
1 tsp olive oil       
1 tsp garam masala
pinch sugar
1 tsp cinnamon powder

Method
Boil eggs and keep aside .
In a blender blend red chilli, ginger, garlic, cumin, 1 tbsp vinegar and salt.
Heat a frying pan. Pour olive oil, add onions and above ground paste . Saute it 5 mins .
Add cinnamon powder, sugar, vinegar and garam masala,
Add boiled eggs and cook for 5-10 mins on low flame.

GRILLED BALSAMIC VEGETABLES

Ingredients
3 zucchini
1 onion
red bell pepper
green bell pepper
10 button mushroom
Balsamic Marinade
1/3 cup balsamic vinegar
3 cloves garlic grated
2 tsp honey
salt
pepper
1/2 cup olive oil

Method
Combine all ingredients for marinade.
Cut zucchini into thick slices. Cut onions into thick rounds. Cut bell pepper into big chunks.
Pour marinade onto vegetables and let stand for 2 hours.
Heat grill on medium heat, place vegetables, close lid and grill, basting with marinade for 12 mins.

Spicy Veg Burgers

Ingredients
Burger bun
2-3 lettuce leaf
1 tomato sliced
1 cucumber
1 boiled potato
4 cauliflower florets boiled
1 carrot boiled
1 cup boiled kidney beans
1/2 cup capsicum finely chopped
1 green chilli chopped
1/4 cup oats powdered
salt
pepper
3 tbsp. flour

Dressing
1 tbs ketchup
1 tsp chilli sauce
1/2 tsp mustard sauce
1 tbsp. sour cream

Method
Take a food processor , put potato, flower, carrot, beans and pulse it for 2-3 mins. till they form a smooth paste.
Take these in a bowl, add capsicum, green chilli, oats, salt n pepper. Mix well and make cutlets , keep aside.
Make a batter of flour and water .(The batter shouldn't be thick ) Dip the cutlet in this batter . Then roll in breadcrumbs and fry the cutlet with little oil. It will turn golden brown .
Cut your burger bun in half . Put the sour cream and dressing on it, place lettuce leaf , tomato slices, cucumber, and your veg cutlet. Place a lettuce leaf and the dressing on top of cutlet. Place the other half bun and burger is ready to go into your tummy.

TERIYAKI CHICKEN BITES

Ingredients
1/4 cup soya sauce
2 tbsp honey
1 tbsp rice vinegar
1-2 tsp ginger garlic paste
1 tsp hot pepper sauce
1/2 kg chicken chopped into bite size pieces
1 capsicum

Method
Take chicken in a bowl. Add soya sauce, honey, rice vinegar, ginger garlic paste, hot pepper sauce. Marinate chicken and keep it for 1 hour.
Soak wooden skewers in water. Put chicken pieces on it, with layers of capsicum. Bake in the oven at 350F for 12-15 mins.

CAPSICUPS

Ingredients
3-4 small capsicums
2 green chilli
1 big onion finely chopped
2 boiled potatoes
2 tbsp lemon juice
1/4 kg paneer grated
1/2 tsp chilli powder
1 tsp chaat masala
1 tsp turmeric
salt

Method
Take the capsicums and slice the head off it. Apply salt inside it.
Place them in a plate in a microwave and cook for 10 mins or until capsicums are half done..
Take a pan , put oil, add onion , green chilli, saute till soft.
Add mashed potatoes, paneer, lemon juice, chilli powder, chaat masala, turmeric and salt.
Mix all and cook for 10 mins.
Fill the above mixture in capsicums and keep these in a frying pan with little oil . Cover with lid and let it cook on low flame for 10-15 mins.

Rainbow Veggie Salad
1 tbsp olive oil
1 tbsp vinegar or cider vinegar
1/2 tsp honey
salt as per taste
pepper as taste
1 cup sliced red cabbage
1/2 cup grated carrot
1/2 cup thinly sliced cucumber
1/2 cup boiled broccoli florets
2 tbsp roasted sunflower seeds
In a bowl stir oil, vinegar, honey, salt n pepper.
Add cabbage, carrot, broccoli, cucumber and sunflower seeds . Let it stand for 20 mins.


Chickpea Salad with Lemon Yogurt Dressing
1/4 cup yogurt
2 tbsp lemon juice
salt
pepper
1 cup boiled chickpeas
1 tomato finely chopped
3 tbsp red onion finely chopped
3 tbs mint finely chopped
1 tbs parsley
In a bowl stir yogurt, lemon juice, salt n pepper.
Stir in chickpeas , tomatoes, onion, mint n parsley. Enjoy the Salad.