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.