White Coconut Cake

Ingredients:
All-purpose flour (2 cups)
Sugar (1 1/2 cup)
Baking powder (3 tsp)
Salt (1/2 tsp)
Butter (1/2 cup)
Vanilla extracts or coconut extracts(1 tsp)
Egg white (5 eggs)
Milk (1/2 cup)
Coconut flakes(1/2 cup)

Preparation:

• Heat oven to 350 F .Grease (8 or 9 inch) round cake pan with butter,lightly flour.
• In large bowl,add flour,sugar,baking powder,salt ,milk,butter and vanilla essence coconut
• Mix with electric mixer on low speed until moistened scraping the bowl occasionally.Beat on medium speed for 2 mins,scraping bowl occasionally.
• Add egg whites,beat 2 mins longer.
• Pour batter evenly into pan.
• Bake for 30-35 mins(keep checking the cake after 30mins) until toothpick comes out clean.
• Decorate the cake with frosting,Almonds and fruits.

Bean bites

Ingredients:

Crackers

Beans

Pasta Sauce

Onion
Dry basil
Black Pepper
Salt to taste
Yogurt
Sugar
Cumin powder
Green chutney
Preparation:

• Soak beans for 6 hrs and boil them.
• Take a pan add 2tsp oil , onions , beans , 2-3 tbsp pasta sauce , 1/2 tsp dry basil , salt to taste , black pepper powder and cook for 2-3 mins .
• Take a small cup add 2 tbsp yogurt , 1/2 tsp cumin powder and 1 tsp sugar and mix it well.
• Prepare the green chutney as per the direction given below or you can use store bought green chutney.
• Take a plate arrange crackers in the plate , place 1tsp of cooked beans then yogurt mixture and green chutney.
• Bean bites are ready to serve.

Green chutney
Ingredients:
Cilantro 1 cup
Mint 1/4 Cup
3-4 Green chillies
1 tsp Sugar
lime juice
Salt to taste
Preparation:
Add all the ingredients in Mixer jar and blend them well. Green chutney is ready.

Chicken Biryani

Ingredients:

Whole Chicken

Rice

Oil

Onions (2 large size)

Gram masala

Coriander powder

Red chilly powder

Green Chillies

Yogurt

Lemon

Ginger garlic paste

Turmeric

Whole gram masala(bay leaves,Cinnamon sticks,star anise,elachi,cloves)

Pudina leaves

Cilantro

Preparation:

• In large bowl add red chilly powder,coriander powder, salt to taste , oil,ginger garlic paste,lemon juice, turmeric ,whole gram masala and chicken and mix them well.
• Add mint leaves, green chillies,yogurt into marinated chicken,don't mix it.Allow this to marinate for 12hrs in fridge(overnight).
• Fry finely chopped onions in oil with salt(1/2 tsp) and sugar(1 tsp) until caramelised.
• Soak basmati rice for 1/2 hr before cooking.
• In large bowl with 3/4 water,on medium heat boil the water with some salt, bay leaf , cumin seeds, oil (2tbs),and put rice cook until rice is 60% done. Switch off the stove and drain water out of the rice.
• Heat large pan,add half of the marinated chicken in the bottom of the pan as a layer , fried onions, mint leaves, cilantro and half cooked rice as layer one by one in the same order.
• Again left over chicken,onions, mint , cilantro ,half cooked rice.
• On top of rice another layer of fired onions,cilantro,and saffron color(pinch of saffron mixed in 2 tbs of warm milk).
• Cover the pan with air tight lid , Cook on medium heat for 15 mins and 25 mins on low heat.
• Switch Off the stove and mix the biryani, so that chicken mixes well with rice.
• Serve hot and enjoy the biryani with raitha , mirchi ka salan.
  
  

Pappu Garallu

Ingredients:
Split green moong dal
Chana dal
Green chillies
Cumin seeds
Salt to taste
Chopped Spring onion
Chopped Cilantro
Chopped Mint
Cooking Oil

Preparation:

• Soak 1 cup of Split green moong dal and 1/4 cup of chana dal in water overnight.
  In a blending jar add 4 green chillies ,1/2 tsp cumin seeds,salt to taste and the soaked dals.
• Grind 1/2 of the dals as fine paste,the other half as coarse.
• Mix them well and add finely chopped spring onion,cilantro and mint.
• Make them as small balls ,flatten them and deep fry in the oil.

Mutton Curry

Ingredients:
Mutton (2 pounds)
Oil (4tbs)
Onions ( 1large onion for paste,1 onion finely chopped)
Green chillies (3 chillies)
Red chilly powder (1/2 tbs)
Salt to taste
Coriander powder (1tbs)
Gram masala (11/2tsp)
Ginger garlic paste (2tbs)
Turmeric (2tsp)
Coconut powder (2tbs)
Mint leaves (1/2 cup)
Cilantro

Preparation:

• In large mixing bowl add chopped mutton,salt,red chilly powder,green chillies,turmeric, garam masala ,coriander powder and mix them well and allow to marinate for 15 mins.

• Heat oil in cooker,add cumin seeds,onions and add onion paste (blend onions ,salt ,cumin seeds) fry the onion paste until its slightly brown,add marinated mutton and cook the curry for 5 mins.

• Add water and cover with lid and whistle.After 1 whistle switch off the stove.

• wait for 5 mins until pressure in the cooker comes down,remove the lid and stir the curry on medium heat,check whether the mutton pieces are cooked well .

• Oil starts floating on top of the curry that indicates that the curry is almost done .

• Then add coconut powder,cilantro and stir the curry well cook for 5 mins.

• Switch off the stove, garnish with cilantro mutton curry is ready to serve.

• It goes well with rice,puri and pappu garallu.Enjoy the dish.
  
  
  

Puri

Ingredients:
Wheat flour
Maida (All purpouse flour)
Oil
Salt
water

Preparation:
Take a large bowl add 1 cup wheat flour , 1/4 cup maida , 2tsp oil ,salt to taste and right amount of water.
Mix it well and make dough, make small balls out of the dough.
Make small puris out of each ball.
Deep fry it in the oil,serve hot.

Broccoli Curry

Ingredients:
Broccoli
Chopped Onion
2 tsp Chana dal
2-3 Green chillies
Salt to taste
1/4 tsp Cumin Seeds
1/4 tsp Mustard Seeds
1/4 tsp Turmeric
2 tsp Oil
1/2 tsp ginger garlic paste

Preparation:

• Chop the broccoli and onion and keep aside
• Take a pan add oil,cumin seeds, mustard seeds,green chillies and onion.
• Fry it till the onions are golden brown,add turmeric,chana dal ,salt and ginger garlic paste.
• Cook it for 2-3 mins then add broccoli and cook until the broccoli is soft.
• Garnish with cilantro.

Kubani ka Meeta

Ingredients :

Dry Apricots 250 grm

Sugar 1/2 cup

Preparation:

• Soak apricots in warm water for 20 mins.
• Pressure cook the apricots for 5-8 mins.
• Separate fruit and nut. Keep the nuts aside.
• Add sugar to the cooked apricots and reduce the flame, and keep stirring.
• Cook for 10 more minutes till it thickens and switch off the flame.
• Crackle the nuts and carefully remove all the seeds.
• Soak them in hot water for a while and peel the skin.
• Split them and add these to the sweet.
• Serve scoops of it with vanilla ice-cream / plain custard.

Punjabi Chole Curry

Ingredients :

Boiled Chick peas ( 2 cup )

Chopped tomatoes ( 2 )
Chopped Onion ( 1 )

Potatoes ( 2 )
Ginger garlic paste (1/2 tsp)
Red chilly powder (1 tsp)
Chole masala ( 1tsp )
Salt to taste
Cumin seeds (1/4 tsp)
Mustard seeds (1/4 tsp)
Cooking Oil ( 2 tbs)
Lime Juice ( 2tsp)

Preparation:

• Soak Chick peas overnight and boil it.
• Boil Potatoes , peal them and keep it aside.
• Take a pan add oil , half the amount of boiled Chick peas and onions fry for a min.
• Add tomatoes and cook for 2-3 mins.
• Let it cool down, add the mixture in to a blending jar and half grind it (don't make a paste).
• Take a pan add oil, cumin , mustard seeds , ginger garlic paste , turmeric and left boiled Chick peas, boiled potatoes.
• Cook it for a 2 min then add the blend mixture of Chick peas, tomatoes and onions.
• Cook it for a min and add red chilly powder, salt and Chole masala .
• Add 1 small cup of water if necessary,cook for a min and at the end add lime juice.
• Garnish with onion and cilantro ,Serve hot with puri or chapathi.

Vegetable Corn Soup

Ingredients:
Corn (2 cups)
Chopped carrot (1/4 cup)
Chopped beans (1/4 cup)
Chopped cabbage (1/4 cup)
Chopped cauliflower (1/4 cup)
Black pepper
Salt to taste
Vegetable Stock(2 cups)
Corn starch (2tbsp)
Chopped Spring onion

Preparation:

• Boil corn in water for 5 mins,make fine paste of half amount of corn.Keep the other half amount of corn and water aside.
• In another pan add 1tsp oil , chopped carrot , chopped beans , chopped cabbage , chopped cauliflower Salt to taste and fry for 2-3 mins.
• Add the corn, corn boiled water and vegetable stock and cook it for 2 mins.
• In a small bowl add corn starch in some water and mix it thoroughly.
• Add the corn paste and corn starch water and cook for 2 mins.
• Add pepper and salt to taste,garnish with spring onion.

Serve with : Green chillies in vinegar , Tomato ketchup , Chilly Sauce , Soy sauce.

Vegetable stock preparation:

• Boil any vegetables , 2-3 whole garam masala in water for 5 mins,remove the vegetables.
• The water is vegetable stock , you can freeze the stock in ice tray and use the veg stock blocks when ever you make soups

Cracked Wheat Upma

Ingredients:

1 Cup cracked wheat

1/4 cup chopped carrot

1/4 cup green peas

2-3 green chillies

Chopped onions

1/2 tsp Urad dal

1 tsp chana dal

Cumin seeds

Mustard seeds

Salt to taste

Cooking Oil

Cilantro

Preparation:

• Take a pan heat 1tsp oil ,add cumin seeds , mustard seeds , green chillies, chopped onions , urad dal , chana dal , chopped carrot and fry for 2 min.
• Add green peas , cracked wheat and salt fry for a min.
• Add 2 cups of water and cook for 3-4 mins.
• Garnish with cilantro.

Paneer Tikka Masala

Ingredients:
1 cup thick yogurt
1 tsps red chilly powder
1 tsp lime juice
2 tbsp oil
1 tsp crushed kasuri methi
1 cup paneer cut into cubes
1/2 cup capsicum cut into cubes
1/2 cup Onion cut into quarter
1/2 cup tomatoes cut into quarter
1 cup finely chopped onions
1/4 tsp Cumin seeds
1/4 tsp turmeric
1/2 tsp ginger garlic paste
1/2 tsp coriander powder
1 cup tomato puree
1/4 tsp garam masala
Salt to taste
2 tbsp cream
Cilantro to garnish

Preparation:

• Take a bowl and add yogurt,red chilly powder ,salt , lime juice , kasuri methi powder, oil and mix them well.
• Then add tomatoes,onions , capsicum and paneer cubes and marinate for 20 mins.
• Take a pan add oil , cumin seeds , finely chopped onions , salt , turmeric, ginger garlic paste and fry for 2 mins.
• Add tomato puree,coriander powder , 1/2 tsp chilly powder and cook for 2 mins.
• Add 2 cups of water and let the gravy cook for 2 mins.
• In another pan add 1 tsp oil and fry the marinated vegetables and paneer.
• when the paneer and vegetables are cooked well keep them aside.
• When the gravy is boiled add the cooked vegetables and paneer and cook for 2 mins then add garam masala and cream.
• Garnish with cilantro and its ready to serve.

Strawberry-Banana Smoothie

Preparation

In a blending jar add 5-6 fresh strawberries, 1 Ripe banana (pealed) ,

2 tsps Sugar , 4 Ice cubes ,1/2 cup milk ,2-3 tsps ice cream , process all ingredients until smooth.

Aloo Tikki

Ingredients :
2 Big Potatoes
Finely chopped onion
Boiled green peas (1/2 cup)
Pepper powder (1/4 tsp)
Chat masala (1/2 tsp)
Red chilly powder (1/2 tsp)
Amchur powder (1/2 tsp)
Salt to taste
Cumin powder (1/4 tsp)
Kasuri methi ( 2tsps)
Bread crumbs (1/2 cup)
Cilantro (1/2 cup)

Preparation:

• Boil the potatoes, peal them and grate them,boil the green peas and mash them.
• Take the grated potatoes add finely chopped onion , mashed green peas , pepper powder , chat masala , Salt to taste , cumin powder ,Amchur powder , kasuri methi and cilantro .
• Mix it well and make it as a patty and dip it in the bread crumbs.
• Shallow fry the potato patty on a pan in 1tbsp oil for 2 mins on both the sides.
• Serve the Aloo tikki with green chutney , Sweet chutney and yogurt.

Blueberry-Raisins Muffin

Ingredients:
2 cups all purpose flour
1/4 cup sugar
1 tbsp Baking powder
1/2 tsp salt
1 cup milk
1 egg beaten
1/2 stick butter
1 cup blueberries
1/2 cup Raisins

Preparation:

• Preheat Oven to 400 degrees, grease a 12 cup muffin pan.Sift flour, sugar,baking powder and salt into a medium bowl , make a well in center.
• Mix milk,egg,butter,blueberries and raisins into a small bowl .
• Pour mixture into well.Mix batter just until moistened; do not over mix.
• Spoon batter into prepared muffin cups.
• Bake until a toothpick inserted in center comes out clean or until muffins are golden brown,abt 15 mins.

Carrot-Nut Muffins

Ingredients:
2 cups all purpose flour
3/4 cup sugar
1 tbsp Baking powder
1/2 tsp salt
1 cup milk
1 egg beaten
3/4 stick butter
1 cup grated carrot
1/2 cup chopped walnuts

Preparation:

• Preheat Oven to 400 degrees, grease a 12 cup muffin pan.Sift flour, sugar,baking powder and salt into a medium bowl , make a well in center.
• Mix milk,egg,butter,carrot and walnuts into a small bowl .
• Pour mixture into well.Mix batter just until moistened; do not over mix.
• Spoon batter into prepared muffin cups.
• Bake until a toothpick inserted in center comes out clean or until muffins are golden brown,abt 15 mins.

Veg-Noodles

Ingredients:
Noodles
Chopped cabbage
Chopped carrot
Red bell peppers
Green bell peppers
Soy Sauce
Chilly Sauce
Black pepper powder
Salt to taste
Cooking oil

Preparation:

• Boil Noodles in water and keep aside.
• Take a pan add 2tsp oil , Chopped cabbage,Chopped carrot, Red bell peppers, Green bell peppers, Broccoli cook for 3 mins.
• Then add 1 tsp soy sauce , 2tsp Chilly sauce , Salt and cook for a min.
• Add noddles and mix them well with the vegetables then add pepper.
• Cook for a min then Veg Noodles are ready to serve.
  

Cinnamon Tea Cakes

Ingredients:
Sugar (1/2 cup)
Butter (1 cup)
Vanilla (1 tsp)
All-purpose-flour (2 cups)
Walnuts (1 cup finely chopped)
Ground cinnamon (1/2 tsp)
salt (1/8 tsp)

Coating:

Granulated Sugar(1/4 cup)

Ground cinnamon(1 tsp)

Preparation:

Heat oven 325F,In large bowl,beat sugar, butter and vanilla with electric mixer on medium speed until light and fluffy.On low speed,beat remaining ingredients until well combined.Shape dough into 1-inch balls,place 1 inch apart on ungreased cookie tray.Bake 14 to 16 mins or until set but not brown.Mean while in a small bowl mix coating ingredients,sugar and cinnamon powder.Roll warm cakes in coating.Enjoy these tea time cakes after it gets cool.

Dum Aloo

Ingredients:
Small Red Potatoes
Bay leaves
Chopped Onion
Tomato Puree
Ginger garlic paste
Turmeric powder
Red chilly powder
Garam masala
Salt to taste
Cilantro
Cooking oil

Preparation :

• Peel the potatoes and prick them with fork.
• Take a pan add 2 tsp of oil and shallow fry the potatoes till it becomes light golden brown color and keep them aside.
• Take a pan add 2tsp oil add bay leaves, onions and fry them for 2 mins then add ginger garlic paste mix it well and fry them.
• Add 1/2 tsp garam masala , 1tsp Red chilly powder, 1/4 tsp turmeric powder and Salt to taste,mix it well and cook for 3 minutes.
• Add 2tsp Yogurt and mix it well then add tomatoes puree and fried potatoes in to this gravy and cook for 5-8 mins.
• Garnish it with cilantro.
  

Masala Papad

Ingredients:

Lijjat Papad

Chopped Onion

Chopped Tomato

Cilantro

Lemon Juice

Preparation :

• Keep the papad in microwave oven for 1 1/2 mins,spinkle chopped onion and tomato on the papad.
• Garnish with cilantro and squeeze 4-5 drops of lemon juice.

Mixed Veg Curry

Ingredients:
Oil (2tbs)
Onion (1 whole)
Green chilly paste( 1/2 tsp)
Carrot (2 )
Potatoes (2 whole)
Beans ( 1 1/2 cup)
Baby Corn ( 1 1/2 cup)
Cilantro (1 bunch)
Coconut Milk (1 tin)

Preparation:
Heat the pan with oil(2tbs) and add onions,green chilly paste fry until brown.
Add chopped carrots,beans and potatoes mix them well and cover with lid for 5 mins
Add baby corn to the mixture and cook for about 5 mins.
Blend chopped cilantro with coconut milk in blender,add salt to taste.
Add the blended paste to the curry and cook for 10 mins.
Garnish with cilantro.

Rajma Curry

Ingredients:
Oil (2tbs)
Onion (1 whole)
Tomatoes (3 whole)
Rajma beans (1 cup)
Green Chillies (3 chillies)
Cilantro

Preparation:

• Soak rajma beans overnight and boil them until they are soft.
• Heat pan with oil and add onions,green chillies and fry until brown,add turmeric(1/2tsp).
• Add tomatoes, cook until tomatoes are cooked well.
• Add rajma to the curry and cook for 5 mins.
• Add rajma masala,salt to taste ,red chilly powder(1/2 tsp) and mix it well.
• Garnish with cilantro and your curry is ready to eat.

Macaroni Salad

Ingredients:
Macaroni (2 cups)
Celery chopped (1-2 stalks)
Chopped Carrot ( 1/2 cup)
Chopped green beans (1/2 cup)
Vinegar ( 2tbsp)
Salt to taste (optional)
Black pepper ( 1/2 tsp )
Chopped Red onion ( 1/2 )
Mayonnaise ( 1/2 cup)
Mustard ( 1 tbsp)
Sugar ( 2 tbsp)

Preparation:

• Boil macaroni until tender approx 8 mins , add Green beans and let it boil for a min then drain the pasta and vegetables.
• Chill macaroni and vegetables with cold water until completely cool.
• In a bowl add Mayonnaise,vinegar , mustard , sugar ( you can skip mustard ,sugar and add honey mustard sauce ( 2 tbsps)).
• Then add Salt to taste , pepper and mix it well.
• Drain the pasta again and mix in the Mayonnaise mixture, add chopped Celery ,Red onion and Chopped carrots.
• Toss it well and refrigerate until ready to serve.

Veg-Pasta

Ingredients:
Pasta

Beans

Green Peppers

Red Peppers

Broccoli

Cabbage

Carrot

Pasta Sauce

Salt to taste

Pepper Powder

Cheese(optional)

Cooking oil

Preparation :

• Take a pan add 4 cups of water and 2 cups of pasta and cook for 5-6 mins,add 2-3 drops of oil in water so that pasta doesn't stick to the pan.Keep the cooked pasta aside
• Take a pan add 2 tsps of oil and add chopped Carrot,Beans,Broccoli,Cabbage,Green Peppers,Red Peppers and cook them for 2 mins.
• Add Salt to taste ,3-4 tbsp of Pasta sauce ,Pepper powder and cook for 2-3 mins then add the boiled pasta ,pepper powder and cook for 2 mins.
• You can add shredded cheese at the end.

Note:You can skip few vegetables if you don't have.

Bhel Puri

Ingredients:
Puffed rice
Chopped Onion
Green chillies
Tomatoes
Boiled potato
cilantro
Sev
Spicy Mixture
peanuts
grated carrot
Salt
Red Chilly powder
corriander powder
Green chutney
Tamarind chutney

Preparation:

• Take a large bowl add Puffed rice ,Spicy mixture,finely Chopped Onion,2-3 Green chillies,Tomatoes,Boiled potato, Salt to taste,Red chilly powder,Corriander powder,grated carrot,cilantro and sev.
• Mix them well and add 2-3 tsps green chutney and 2-3 tsps Tamarind chutney.
• Mix them well and Bhel Puri is ready to serve.
  

Green chutney

Ingredients:
Cilantro 1 cup
Mint 1/4 Cup
3-4 Green chillies
1 tsp Sugar
lime juice
Salt to taste
Onion Optional

Procedure:

• Add all the ingredients in Mixer jar and blend them well.
• Green chutney is ready.

Tamarind chutney

Method 1
Ingredients:
Dates Paste (you can get from any indian stores)
Tamarind paste
sugar 1tsp

Procedure:

• Soak the tamarind for 10-15 in water and make a paste out of it.
• Take a bowl add 2-3 tsps of date mix or paste,1/4 cup tamarind paste and 1tsp sugar.
  mix them well

Method 2
Ingredients:
Chat masala 2tsp
tamarind paste 1/2 cup
Sugar 1/2 cup

Procedure:

• Soak the tamarind for 10-15 in water and make a paste out of it.
• Take a bowl add 2tsp of chat masala,1/2 cup tamarind paste,1/2 cup sugar and mix them well.

Potato Bhajji

Ingredients:
Potatoes ( 3-4)
Besan flour ( 6 tbsp)
Salt to taste
Red chilly powder ( 1 tsp )
Water (1 glass)

Preparation:

• Cut potatoes into thin round slices and keep them aside.
• Take a bowl and add Besan,Red chilly powder,Salt and water. Mix it well and then add potato slices.
• Take a pan add oil and deep fry these potato slices for 2 mins or till brown in colour.
• Tasty and delicious potato bajji is ready to serve.
• Goes well with ketchup or hot sauce.
  

Ginger chicken

Ingredients:
Chicken 500gms
Corn flour
vinegar
soy sauce
Green chillies
Onion
Cilantro
Salt to taste
Cumin seeds
Ginger garlic paste
Ginger
Turmeric
Pepper powder
Lime juice
Oil

Procedure:

• Take 500 gms of chicken(whole or boneless)and cut in to small pieces.
• Marinate the chicken with 2-3 tbsps of corn flour,2-3 tsp of vinegar, 2 tsp of soy sauce
  and salt to taste for 20 mins.
• Take a pan fry the chopped onions for 2 mins in 1tsp oil.
• Take a Mixer jar add the fried onions ,3-4 green chillies and 1 cup of Chopped cilantro.
• Blend them well and make a paste.
• Take a pan add 2-3 tsps oil add 1/4 tsp cumin seeds,add the chicken and fry for 10 mins,add 1/2 tsp ginger garlic paste,1/4 turmeric powder and thinly chopped ginger , fry it for 5 mins.
• Add the onion,chillies and cilantro paste,cook the chicken for 5 mins.
• Add pepper powder and lime juice at the end.
• Garnish with Cilantro.

Cabbage Chutney

Ingredients:
Chopped Cabbage (small)
Urad dal ( 2 tsp )
Red chilies ( 3)
Mustard Seeds(1/2 tsp)
Cumin seeds (1/2 tsp)
Peanuts (1/2 cup)
Garlic ( 2 Cloves )
Salt to taste
Turmeric ( 1/4 tsp)
Oil ( 2 tbsp)
Cilantro to garnish

Preparation:

• Take a pan dry roast peanuts,cumin seeds, Red Chillies for 2 mins and keep it aside.
• In the same pan add 2 tsps oil,cabbage, turmeric , Salt to taste and crushed garlic.
• Fry them for 3-4 mins,till the cabbage is soft or brown in colour.
• Add all the contents in the blending jar and grind them well add very little amount of water if necessary.
• Take a small pan add oil , mustard seeds and urad dal and fry for 2-3 mins.
• Add the tadka to the cabbage chutney, mix it well garnish with cilantro and serve with Plain rice or Dosa.

Veg-Sandwich

Ingredients:

Cabbage

Carrot

Beans

Green Peas

Potatoes

Onion

Salt to taste

Red Chilly Powder

Amchur Powder

Chat Masala(optional)

Bread Slices

Oil or Butter
Preparation :

• Take a pan add 2 tsps of oil and add finely chopped Onion, Cabbage, Carrot, Beans, Potatoes, Green peas and cook them for 3 mins.
• Add salt(to taste) ,1 tsp Redchilly powder,1/2 tsp Amchur powder and cook them for 5 mins.
• Add 1/2 tsp of Chat masala (Optional) in the end,Cook for a min.
• Take a bread slice apply the veg mixture like jam,cover the other end with the other bread slice.
• Cook it for a min on grill or sandwich maker with butter.

Black Chana Salad

Ingredients:
Black Chana 1 cup
Chopped onion
Chopped Tomato
Red chilly powder 1/2 tsp
Spicy Mixture 2 tsp
Salt to taste
Lime Juice

Preparation :

• Soak black chana for 6 hrs and boil them in a pressure cooker.


• Take a bowl add chana,salt,red chilly powder,chopped onions,chopped tomato,spicy mixture and lime juice.


• You can substitute Red chilly powder with any Indian spicy sauce.


• Mix them properly,Black chana salad is redy to serve.

Note : You can get Haldirams Mixture or any Indian Mixture from indian stores.

Chana Chat

Ingredients:
Boiled Chana (1 cup)
Chopped Onion
Chopped Tomato
Yogurt 2 tbsp
Sugar 1 tsp
Salt to taste
Cooking oil
Qasuri methi 2 tsp
Mixture or Sev 2 tsps
Cilantro(optional)

Preparation :

• Take a pan add 1 tsp of oil,boiled chana,qasuri methi and salt.
• Cook it for 2 mins and keep it aside
• Take a bowl add 2 tbsp of yogurt and 1tsp sugar,mix it properly.
• Take serving bowl add cooked chana , yogurt mixture , Chopped Onion , Chopped Tomato ,mixture in the same order.
• Add cilantro(optional),Its ready to serve.
  

Vermicelli Attu

Ingredients:
1/2 Cup vermicelli
1 cup Rice flour
Onion
3-4 Green chilles
1/2 tsp Cuminseeds
Salt to taste

Preparation :

• Soak the vermicelli in water for abt 10 mins.
• Take a blending jar add onion,Green chilles and cumin seeds and blend them properly.
• Take a bowl add rice flour,soaked vermicelli and the mixture of onion,chilles.
• Add salt to taste,add water and mix the batter properly.
• Take a dosa pan heat it and add oil,pour the batter in round shape.
• Wait till they are cripy and its ready to serve.
• It goes well with ginger and jaggery chutney.
  

Poha Upma ( Attukula Upma )

Ingredients:
Poha (Attukulu) (2 cups)
Channa dal (2 tsp)
Peanuts ( 2 tbs)
Oil (2 tbs)
Salt (to taste)
Green chillies (3 chillies)
Carrot (2 carrots)
Onion (1 whole)
Cilantro

Preparation:

• Heat the pan,add 2 tbs oil,cumin seeds, Channa dal, peanuts, chillies, onions, and fry them until onions are slightly brown then add turmeric (1/2 tsp).
• Add carrot ,cilantro and salt to taste and stir until carrots are cooked.
• Before adding poha to the pan soak them for 10 mins in water(sprinkle water on poha until wet)
• Add poha to the pan and stir them for about 5 mins.
• Garnish with some more cilantro on top and enjoy the dish.

Contributed by
Greeshma

Egg Puffs

Ingredients:
pepperidge farm puff pastry Sheets
Boiled Eggs
Salt to taste
Pepper powder
Red chilly powder
Pepperidge Farm Puff Pastry Sheets : You get 2 sheets in one box,you can make 9 puffs in one sheet.

Preparation :

• Boil 4 eggs in water for 15 mins, peal the shell of eggs and make it in to two halves vertically.
• Mix 1tsp of red chilly powder, 1/2 tsp of black Pepper powder and Salt to taste.
• Sprinkle the mixture on the egg.
• Allow to thaw the frozen Pepperidge farm puff pastry sheetsfor about 20 mins.
• Open the sheet and cut into 9 eaqual parts and place the half eggs diagonally with flat end facing the sheets.Join the other diagonal ends around the egg.
  
• Pre heat the oven at 400 degrees for 5 mins and place the Egg puffs on the Aluminium foil with enough space in btw the puffs.
• Bake the puffs for 20 mins in the oven at 350 degrees ,when they are golden brown puffs are ready to serve.
  
  

Ven Pongal

Ingredients:
Rice
Moong dal
Balck Pepper corns
Ghee
Cumin seeds
Salt
Coconut shavings
Cashew Nuts


Preparation :

• Take 1 cup of rice and 1 cup of Moong dal in a bowl, wash it properly and keep it aside.
• Take a pan add 2-3 tbsp of ghee,1/2 tsp cumin seeds, 2 tbsp of black pepper corns,Cashew nuts and let it fry for 2 mins.
• Add the washed rice,dal and salt to taste, fry it for 3mins.
• Take a pressure cooker add the fried contents and water and cook it for 3-4 whistles.
• Let it cool down and add coconut shavings or coconut powder(optional).
• Add more ghee if you want , Ven Pongal is ready to serve.
• It goes well with any home made chutneys (My fav is Lemon chutney)

Badam Halwa

Ingredients:

Badam (2 cups)

Sugar (2 cups)

Milk (1/2 cup)

Elachi powder (1/2 tsp)

Ghee (2 tbs)

Saffron (pinch)

Preparation:

• Soak badams for 2 hours in water and peel out the skin.
• Put them into blender with addition of milk and make into coarse paste.
• Heat the pan on low flame,put ghee and the badam paste and mix it well.
• Add sugar ,constantly stir the halwa for about 15 mins add ghee in btw to stop sticking to the pan.
• Add saffron in milk(2 tbs) and add it halwa mix.
• Add elachi powder to halwa,when the bottom of the pan looks clean and the halwa stops sticking and when ghee starts oozing out of halwa,turn off the stove.
• Place the halwa on plate greased with ghee.
• Before it cools down ,cut into small pieces.

Contributed by

Greeshma

Burrito Bowl

Ingredients:
Rice(1 1/2 Cup)
Black beans( 1 can)
Corn (1 cup)
Capsicum (1 )
Onion (1 )
Tomato (1 )
Avocado ( 1 ) or Guacamole ( 2-3 tbsp)
Cilantro to garnish
Lemon
Sour cream(optional)

Preparation:

• Cook rice in 1:1 ratio of water add cilantro in the end.
• Boil black beans in 1 cup of water (if it is canned beans then no need to boil, just wash it thoroughly)
• In a pan fry add 1 tsp oil and fry capsicum and onions add little salt and pepper.
• In a small bowl add finely chopped tomato,finely chopped onion,salt,lemon juice and cilantro and mix it well.(This mixture is pico de gallo).
• Take bowl of rice add  fried capsicum and onion,beans, steamed corn , cilantro and pico de gallo.
• Then add avocado paste or guacamole. (check the recipe of guacamole).
• Add lettuce,sour cream and grated cheese (optional).

Contributed by
Greeshma

Pudina Rice

Ingredients:
Rice ( 1 cup )
Pudina ( 1 bunch)

Oil (2 tbs)
Chopped Onion ( 1 )
Salt to taste
Red Chillies (3-4)
Urad dal (1 tsp) (optional)
Cumin seeds (1/4 tsp)

Preparation :

Pudina Paste:

• Take a pan add 1tbsp Oil , add Cumin seeds ,Red chillies ,Pudina leaves and salt to taste.
• Fry all these until pudina leaves become black in color approx 3-4 mins.
• Make a paste out of the mixture.
• If you refrigerate properly the Pudina paste stays for 1-2 months.

Pudina Rice :

• Take a cup of rice add 1 1/2 cup of water and cook it.
• Let the rice cool down for 5 mins then add 2tsp of pudina paste to the rice.
• Mix the rice and pudina well and keep aside.
• Take a pan add 1 tbsp oil ,Chopped Onion, Salt to taste,1 tsp Urad dal and fry them.
• When the Onion is golden brown add pudina coated rice and stir it well.
• Cook for 2 mins on medium heat and your pudina Rice is ready to serve .
• Pudina rice goes well with Chicken fry or Ginger chicken.

Carrot Fry

Ingredients:
Carrots ( 1 LB )
Moong Dal ( 1/4 cup )
Green chillies ( 3-4)
Onion ( 1 )
Salt to taste
Oil ( 2-3 tsp)
Cumin seeds ( 1/4 tsp)
Mustard Seeds ( 1/4 tsp)
Turmeric ( 1/4 tsp)
Cilantro to garnish

Preparation:

• Take a pan add oil , cumin seeds , mustard seeds fry for a min.
• Add green chillies and Onion , turmeric and fry till onion is golden brown.
• Add Moong dal and fry for 2 mins then add carrots , salt to taste and cook until carrots are cooked well (5-6 mins) stir occasionally.
• Garnish with cilantro and serve hot.

Mango Lassi & Mango Milk Shake

Mango Lassi :
Take a blending Jar add 1 cup of Yogurt and 2-3 tbsp of Mango pulp and blend it smooth.Your Mango Lassi is ready to have.

Mango Milk Shake :
Take a glass of whole milk in a blending jar add 2-3 tbsp of Mango Pulp and ice cubes blend it smooth.Your MangoMilk shake is ready to have.

Vanilla Soda

Vanilla Soda:

Take a glass of Sprite(any Soda) in a blending jar add 2-3 tbsp of Vanilla Icecream and blend it well.Your Vanilla Soda is ready to have.

Strawberry Milk Shake

Strawberry Milk Shake 

Take a glass of whole milk in a blending jar add 2 tbsp of Strawberry Syrup,add 2-3 tbsp of ice cream blend it smooth.Your Strawberry Milk Shake is ready to have.

Badam Milk (Hot & Cold)

Badam Milk (Hot & Cold)

• Boil a glass of milk in a container add 2- tbsp of Badam milk powder ,few strands of kesar (optional) to the milk and stir it well.
• If needed add sugar for more sweetness,add more almond slices for richness.
• You can add ice cubes and have the badam milk as a cool drink or you can have the hot badam milk.

Raitha

Ingredients:

Curd (Yogurt)
Chopped Onions
Chopped Tomatoes
Grated Carrot
Chopped Cilantro
Salt to taste
Black pepper powder



Preparation :

• Take a bowl add Yogurt and beat it properly, add Chopped Onions,Chopped Tomatoes,Grated Carrot,Chopped Cilantro,Salt to taste and Black pepper powder,mix it thoroughly.Raitha is ready to serve.