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 .