Curd – 1/2 cup
Tomato (small) – 1 – optional
Green chilli – 2
cumin seeds – a pinch
fenugreek (methi) seeds – a pinch
curry leaves – a few
turmeric powder – 1/4 spoon
Salt – as required
Oil – 1 spoon
mustard seeds – a little
Preparation: Beat the curd with 1/2 cup water and mix the turmeric powder in it. Coarsely grind together green chillies, cumin seeds, curry leaves and a little salt. Heat oil in a small pan, add mustard seeds. Once it splutters add methi seeds and wait till it turns brown. Then add the blended mixture to it. Then add tomatoes and fry a little. Now add a 1/2 cup water and cover and cook for 3-4 mins. Once tomatoes are cooked, lower the flame and add the beater curd to it. Add required salt and mix weel. Wait till it starts to boil and remove from flame immediately. Serve with rice.
Basmati rice – 2 cups
Boneless chicken – 1/2 pound – cut into large pieces
Tomato – medium – 2
Black pepper powder – 1 spoon
Ghee – 4 table spoons
Onion – cut into small pieces – 1 cup
Garam masala – 1.5 spoons
Salt – as required
Water – 4 cups
Preparation:
Wash and soak rice in water for 30 minutes. Cook chicken with black pepper powder and salt in a pressure cooker (add just enough water to cook). Wait till 2 whistles and remove cooker from flame. Open the cooker after it cools down and continue to cook the chicken till the remaining water completely evaporates. Cut the chicken off into smaller pieces with hands. Coarsely grind tomatoes in blender and keep aside. Add ghee in a thick bottomed vessel and fry onions till it turns brown. Add garam masala powder and mix well. Add tomatoes and saute till oil separates. Now add rice, chicken and water, mix well and cover and cook for 15-20 minutes (till rice is cooked well). Serve hot.
Milk – 4 cups
Custard Powder – 2 tea spoons
Fruits (mangoes, banana, apple, pineapple)- cut in to small cubes ( and grapes) – 4 cups
Sugar – 5 tea spoons
Cardamom powder – optional
Vanilla ice cream – optional
Preparation: Mix custard powder in 1 cup of milk to make a smooth mixture. Boil remaining milk separately. Once it starts boiling remove from fire and add custard mix to it. Mix well and boil the mixture for 4- 5 mins. Remove from fire and wait to cool down. Keep in refrigerator for 2 hours (or freezer for 30 mins). Once the custard mix is chilled enough, take cut fruits in a glass and pour the mix over it. Add one scoop of vanilla ice cream on top. Enjoy!
Sabudana – 1 cup
Groundnut powder – 1/4 cup
Green chilli – 3 or 4 – sliced small
Cumin seeds – 1/4 spoon
Curry leaves – few
Coriander leaves – to garnish
Asafoetida powder- a pinch
Salt and sugar – to taste
Lemon juice – 1/2 spoon
Oil – 2 to 3 spoons
Preparation: Soak sabudana in warm water for 2-3 hours. Drain well. Heat oil in a pan and add cumin seeds and then add green chilli and curry leaves. Once its fried well add asafoetida powder and then sabudana. Add salt and sugar and mix well. Wait till the water is evaporated and then add lemon juice and coriander leaves. Mix again and remove from fire.
Set 1:
Bioiled eggs – 6 – cut lengthwise into halves
Onions – 2 – sliced small
Tomato – 1 – cut into small pieces
Coconut milk – 1/4 cup
Set 2:
Ginger paste – 1/2 spoon
Garlic paste – 1/2 spoon
Green chilli – 2 – slit lengthwise
Set 3:
Red chilli powder – 1/2 spoon
Turmeric powder – 1/4 spoon
Coriander powder – 2 spoons
Garam Masala – 1/2 spoon
Other:
Oil – 4 spoons
Curry leaves – a bunch
Coriander leaves – to garnish
Salt – to taste
Preparation:
Heat oil in a pan and add Set 2 ingredients. Fry for a minute and then add onions. Mix well and fry the onions for few minutes (till it starts turning brown). Add Set 3 ingredients and mix well. Add tomato and saute for 2 minutes. Add required water, cover the pan and cook for 6 minutes. Add the eggs to this and mix again. Add coconut milk to this and once it starts boiling remove from flame. Garnish with coriander leaves. Enjoy with chapati/rice.
Ripe mangoes – 2 – peeled, sliced and cut into small pieces
Milk – 2 cups (kept in freezer for 2 hours)
Sugar -3 teaspoons
Preparation:
Blend all ingredients together in a blender till smooth. Serve cold.
Tilapia fish fillet – 1 pound – cut into small rectangular pieces
Tomato – medium – 4 to 5 – sliced
Yogurt – 1/3 cup
Fish masala powder – 3 spoons
Turmeric – 1/4 spoon
Coriander powder – 1 spoon
Ginger paste – 1/2 spoon
Garlic paste – 1/2 spoon
Green chilli – 1 – slit lengthwise
Coriander leaves – to garnish
Oil – 5 spoons
To Marinate:
Red chilli powder – 1/2 spoon
Turmeric powder – 1/4 spoon
Coriander powder – 1/2 spoon
Salt – as needed
Oil – 1/2 spoon
Preparation:
Marinate the fish with the masala, salt and oil for 30 mins. Heat a pan, grease the pan with 3 spoons of oil and fry the fish in medium-low flame, till its cooked well. Remove from flame before it gets crispy. In another wide pan, heat 2 spoons of oil. Add ginger and garlic paste and saute till its slightly brown. Add tomatoes and remaining masala and saute for 5-8 minutes or till the oil separates. Add required salt and mix well. Lower the flame and add yogurt. Mix it well and add the fried fish pieces to it. Mix it without breaking the fish pieces and wait for couple of minutes. Remove from flame and garnish with coriander leaves.
Elbow pasta – 1.5 cups
Boneless Chicken – 1 cup – cut into small pieces
Tomato – medium sized – 2 – Sliced
Green pepper/capsicum – 1 – Sliced into 2 inch long pieces
Creamy alfredo sauce – 1 to 1.5 cups
Olive oil – 4 spoons
Crushed red pepper – 1 spoon
Black pepper – 1/4 spoon
Salt – a little
Parmesan cheese – to garnish
Preparation:
Marinate chicken with a little salt and black pepper powder for few mins. Meanwhile boil 5 cups of water and add pasta in it. Cook on slow flame stirring occasionally. Once pasta is cooked well and remove from flame. Drain pasta and keep it aside. In a pan add 2 spoons of olive oil. Add tomato and green pepper and saute for few mins. Remove it from pan and keep aside. Add 2 spoons of olive oil in the pan and add the marinated chicken to it. Fry for 3 mins and add a little water. Cover and cook or 15-20 mins. Remove the lid keep on high flame till till water evaporates completely. Lower the flame and add the sauteed tomato and green pepper to it and mix well. Add the pasta and crushed red pepper. Mix well and add creamy alfredo sauce. Stir for a few minutes till the sauce is mixed well. Remove from flame and serve hot. Garnish with grated parmesan cheese.
Rice flour – 1 cup (fine flour)
Water – 2 to 3 cups
Salt – a pinch
Grated coconut – 1.5 cup
Jaggery – grated – 3/4 cup
Ghee – 1 spoon
Cardamom powder – 1/2 spoon
Preparation:
Heat 1 cup water in a pan and add jaggery to it. Mix well and wait till jaggery melts completely and the mixture becomes thick and sticky. Add the grated coconut, ghee and cardamon powder and mix well. In another pan boil 2 cups of water and add a pinch of salt. Once water starts boiling add the rice flour and mix well. Make sure that there are no lumps. Remove from fire and wait for it to cool a little. Grease hands with oil and make small balls of the dough. Make a hole on the ball and spread the dough around it evenly and make space for the filling. Add 2 spoons of filling and bring together the sides of the covering and close it completely. Even out the surface. Steam the filled up balls on a steamer for 10 -12 mins.
Set 1:
Onion – cut into square pieces – 1/2 cup
Ginger – cut into tiny pieces – 1 spoon (can use paste instead)
Garlic – cut into tiny pieces – 1 spoon (can use paste instead)
Green chillies – slit lengthwise – 3 or 4
Set 2:
Potato – Cut into squares – 1/2 cup
Carrot – cut into small pieces – 1/4 cup
Green peas – 1/4 cup
Beans – cut into 1 inch long pieces – 1/4 cup
Cauliflower – small pieces – 1/2 cup
Salt – to taste
Other:
1. Oil – 4/5 spoons
2. Turmeric powder – 1/4 spoon
3. Garam masala – 1/2 spoon
4. Black pepper powder – 1/4 spoon
5. Coconut milk – 1/4 cup
6. Coriander leaves – to garnish
Preparation:
Heat oil and add Set 1 ingredients. Saute for 5 mins and then add black pepper powder and turmeric powder. Mix well and add Set 2 ingredients. Saute for another 2 to 3 mins. Then add enough water to cover the vegetables. Cover and cook for 15 mins (till vegetables are cooked well). Add garam masala and mix well. Add the coconut milk and wait till it starts boiling.
Add coriander leaves and remove from flame. Serve hot with chapati/rice.
