Mushroom Tomato Gravy

Ingredients

Mushroom 4-5

Coriander leaves few

To Grind

Tomato 1

Coriander powder 1 tsp

Chilly powder 1 tsp

Green Chilly 2

To Temper

Oil/Ghee 1tsp

Mustard 1/4 tsp

Cumin Seeds 1/4 tsp

Method

Wash and cut the mushroom into half.

Make a fine paste of the items mentioned for grinding adding little water

Heat oil/ghee in a pan add mustard, when they stop spluttering add cumin seeds.

Toss in mushroom pieces and saute for 2-3 mins on medium heat.

When mushroom is half cooked pour the ground mixture of tomato, salt and half a glass of water.

Close the lid, increase the flame and cook for 5-8mins.

Mushroom tomato gravy is ready to serve when it thickens.

Sprinkle coriander leaves just before serving.

Serve mushroom tomato gravy with rotis or just as a side dish with plain rice

Cabbage Apple Salad

Ingredients

Cabbage 1/4

Apple 1

Carrot 1

For Dressing

Curd 3 tsp

Honey 1 tsp

Chaat Masala 1/2 tsp

Salt as per taste

Method

Wash the cabbage, remove one leaf and keep separately.

Chop the rest of the cabbage finely and put in ice water for 5-10mins, this will make the cabbage firm.

Chop the apple finely and peel the skin and grate the carrot.

In a bowl whisk together all the items mentioned for dressing.

For serving, place the cabbage leaf on the plate, sprinkle apple and cabbage pieces, and the dressing.

Continue the same with the remaining apple and cabbage pieces on top sprinkle grate carrot.

Serve Cabbage Apple Salad immediately or chill

Babycorn manchurian ~ Simple Way

Ingredients

Babycorn 3-4

Onion 1(medium)

Garlic pods 3-4

Coriander few

Tomato sauce 2 tsp

Salt as per taste

Besan 3 tsp

Oil for deep frying

Chilly powder 1 tsp

Method

Chop onion and garlic finely

Wash and chop babycorn lengthwise.

Make a batter of besan, salt and chilly powder adding water.

Batter should  not be very thick or too watery also.

Heat oil for deep frying. Dip the babycorn in the besan batter and deep fry.

Fry until babycorn turns golden brown and transfer to an absorbent paper.

Heat 1 tsp oil in a separate pan add garlic and onion and saute until onion is half cooked.

Add tomato sauce and fried babycorn and mix well.

Sprinkle coriander leaves and serve babycorn manchurian hot with any sauce of your choice.

Bread Raita

Ingredients

Bread White/Brown 2 slices

Curd 1 cup

Salt as per taste

Sugar a pinch

Chaat masala 1 tsp

Oil 1 tsp

Mustard 1/4 tsp

Cumin Seeds 1/4 tsp

Turmeric 1/4 tsp

Method

Cut the edges of the bread and and cut into medium pieces and keep aside.

In a bowl whisk curd, add salt suagr and chaat masala.

Heat oil add musatrd, and cumin seeds, when they crackle add turmeric.

Pour this to the curd mixture, finally toss in the bread and mix.

Serve Bread Raita with any rice of your choice.

Apple & Dry Fruits Custard

Ingredients

Milk 1 medium cup

Sugar 1/2 cup

Custard Powder 2 tsp

Apple 1

Dry fruits(Mixed) 2 tsp

Method

In a bowl add half cup milk and custard powder and mix without lumps.

Boil rest of the milk, when bubbles form add sugar and mix well.

Take off the milk from the flame and pout the custard mixture and stir carefully.

Reheat the milk and custard mixture again on medium heat for 4-5 mins or until it thickens.

Let the custard cool.

wash and chop the apples into medium pieces, place it a bowl, sprinkle dry fruits and pour the cool custard.

Custard can also be refrigerated before serving.

Suggestions

Fruits custard can be prepared with any other fruits of your choice.

Pakora Kadhi

Ingredients

For Pakora

Onion 1 Big finely chopped

Coriander leaf few

Besan 2-3 tsp

Chilly powder 1 tsp

Hing 1/4 tsp

Cumin Seeds 1.4 tsp

Salt as per taste

Oil for deep frying

For Kadhi

Besan/Gram Flour 2 tsp

Green Chilly 2

Yogurt 1 cup

Salt as per taste

To Temper

Oil/Ghee 1 tsp

Onion 1 medium finely chopped

Peanuts 2 tsp

Cloves 2

Hing a pinch

Cumin Seeds 1/4 tsp

Method

Blend the items mentioned for kadhi to smooth paste.

Heat a pan and pour this paste and keep stirring on low heat for 2-3 mins.

On another pan, heat ghee/oil and add all the items mentioned for tempering and pour it to the kadhi and mix well.

Prepare pakora batter with all the items mentioned for pakoras and prepare small pakoras and deep fry them in oil until golden brown.

Add the fried pakoras to the kadhi which is cooking, and let it stay for 4-5 mins.

Do not let the kadhi boil too much.

Serve Pakora Kadhi with plain rice as a side dish.

Onion Tomato Rice - My Way

Ingredients

Steamed Rice 1 cup

Onion medium 1

Tomato medium 1

Garlic pods 2

Ginger finely chopped 1 tsp

Amchur Powder 1 tsp

Chilly powder 1 tsp

Garam Masala 1/2 tsp

Turmeric 1 tsp

Mustard 1/4 tsp

Cumin Seeds 1/4 tsp

Salt as per taste

Oil 2 tsp

Method

Finely chop onion, tomato and garlic and keep aside.

Heat oil in a pan add mustard when it stops spluttering add cumin seeds.

When cumin seeds change colour add garlic ginger and onion.

Saute for 3-4 min or until onion changes colour to light brown.

Now add tomato and cook until tomato softens.

Add all the powders one by one and salt, mix everything.

Finally add the rice and mix well.

Serve Onion Tomato rice with any raita of your choice.

Carrot Minty Salad

Ingredients

Carrot 2

Cucumber 1

To be mixed into dressing
Pudina/mint leaves 2 tsp
Yogurt 1/2 cup
Honey 1 tsp
Salt Lemon Juice 2tsp

Method

Peel the outer skin of both carrot and cucumber and chop into fine pieces.

 Combine all the ingredients for the salad in a bowl and chill.

Just before serving, add the dressing and toss well.
Serve immediately or serve chill.

Bread Bonda

Ingredients

White Bread 3-4 slices

Potato medium 2

Green Peas fresh/frozen 2 tbsp

Green Chilly 2

Cumin Seeds 1/2 tsp

Turmeric 1/2 tsp

Hing a pinch

Coriander leaves few

Salt as per taste

Besan 3 tsp

Chilly Powder 1 tsp

Garlic Powder 1/2 tsp (optional)

Oil for deep frying

Method

Pressure cook potato, peel the skin mash and keep aside.

Boil water in a pan add green peas and cook for 3-4 mins or until soft.

Heat oil in a pan add hing, cumin seeds, finely chopped green chilly and coriander leaves, fry for 3mins.

Now add green peas, boiled and mashed potato, turmeric and salt. Mix well and saute for 2mins.

Take off the potato mixture and keep aside.

In a vessel make a batter of besan, chilly powder, garlic powder, hing and salt.

Batter should not be too runny or too thick.

Remove the ends and wet the bread slices.

Stuff each slice with the prepared potato mixture.
Fold the bread to cover the potato stuffing and keep aside.
Repeat the same with remaining bread slices.

Heat oil in a frying pan on medium heat.

Carefully leave the potato bread ball into hot oil.
Fry on both sides until it turns into light golden color.
Remove onto absorbent paper and repeat the same with remaining potato balls.
Garnish with cilantro and serve deep fried potato bread bonda with green chutney or sprinkled with chaat masala.

BabyCorn Steamed Upma

Ingredients

Baby corn 3-4

Rava/Semolina/sooji 1 cup

Onion 1

Grated Coconut 4 tsp

Green Chilly 2

Turmeric 1 tsp

Salt as per taste

Oil 1 tsp

Mustard 1/4 tsp

Urad dhal 1/4 tsp

Chana dhal 1/4 tsp

Coriander and curry leaves few

Method

Wash and cut baby corn into thick slices.

Make a fine paste of coconut, green chilly, turmeric and salt with little water.

Transfer the ground mixture to a bowl, add rava, babycorn and a glass of water and mix well without any lumps.

Add 3-4 glass of water in cooker, and keep the babycorn mixture in cooker and steam cook for 10-15mins without whistle.

Heat oil in a pan add mustard,urad dhal, chana dhal, coriander and curry leaves, fry for 2mins.

Now add finely chopped onion and saute for 3-4 mins or until onion turns slight brown, now add the steamed upma, and mix everything and cook on medium flame for 3-4 mins.

Garnish with coriander leaves and serve Babycorn steamed upma.

Dhal Tadka

Ingredients

Toor dhal 1 cup

Moong dhal 1/2 cup

Green Chilly 2

Red Chilly 2

Ginger Grated 1 tsp

Garlic 2 pods

Turmeric 1/2 tsp

Onion 1

Tomato 1

Salt as per taste

Oil 1 tsp

Mustard 1/4 tsp

Butter 1 tsp

Coriander leaves few

Method

Wash and boil toor dhal and moong dhal with grated ginger, ginely chopped garlic and turmeric.

Finely chop green chilly and onion, chop tomato into medium pieces.

Heat oil in a pan add mustard, when it stops spluttering add onion and saute for 3-4 mins.

When onion turns to slight brown colour add green chilly and red chilly and saute for 2-3 mins.

Transfer the boiled dhal to the pan, a glass of water and cook on medium flame for 2mins.

Add salt and tomato, and cook for 2 more mins or until tomato softens.

Garnish with butter and coriander leaves.

Serve dhal with steamed rice or any roti.

Missi Roti

Ingredients

Wheat Flour 5 tsp

Besan Flour 5 tsp

Ajwain 1 tsp

Cumin Seeds 1 tsp

Hing 1/4 tsp

Ghee 3 tsp(Melted)

Salt as per taste

Method

In a mixing bowl add all the ingredients and 2 tsp of ghee, reserve a tsp ghee to prepare roti.

Knead the dough with warm water, close and keep aside for 30mins.

Prepare rotis from the dough, heat a pan place the rotis, pour ghee.

Cook the rotis on both side until it turns brown.

Serve hot missi roti with any dal or gravy of your choice.

Potato With Moong Sprouts

Ingredients

Potato 2medium

Moong Sprouts 1/2 cup

Turmeric 1/2 tsp

Amchur powder 1/4 tsp

Chilly powder 1 tsp

Salt as per taste

Mustard 1/4 tsp

Cumin Seeds 1/4 tsp

Oil 1 tsp

Method

Boil potato, peel the skin and cut into medium pieces and keep aside.

Bring to boil 2 cups of water and add moong sprouts, boil for 5-7mins and keep aside.

Heat oil in a pan add mustard, cumin seeds.

When mustard stops spluttering add boiled potato pieces and moong sprouts(strain the water and add)

Add all the powders and salt, mix well

Cook on medium flame for 4-5mins.

Take off from flame, garnish with coriander leaves ad greated coconut.

Brown Masoor Pulao

Ingredients

Brown Masoor dhal 1/2 cup

Basmati rice 1 cup

Onion 1

Bay leaf 1

Cardamom 1

Cinnamon stick 1 inch

Green Chilly 2-3

Grated ginger 1 tsp

Coriander powder 1 tsp

Ghee/Oil 1 tsp

Salt as per taste

Method

Soak the dhal in water for 2-3 hours.

 Wash and soak the basmati rice in water for 10mins.

Heat oil/ghee in a wide pan add bay leaf, cardamom, cinnamon and saute for 2mins.

Now add finely chopped onion and green chilly and fry until onion turns light pinkish colour.

Now add the grated ginger and fry again.

Add the coriander powder, drain the water and add the soaked dhal, rice, salt and 2 glasses of water.

Close the lid and cook on medium flame for 10mins and keep stirring occasionally to avoid the vessel from scorching.

Else transfer the fried items in a pan to a cooker and pressure cook for 1 whistle.

Garnish with fried cashews and coriander leaves.

Serve Brown masoor pulao with any raita of your choice.

Tomato Chaat

Ingredients

Tomato 1

Puffed rice 1/2 cup

Normal sev 1/2 cup

Onion 1

Carrot 1

Chaat masala 1/2 tsp

Salt as per taste

Sugar a pinch

Lemon juice 1 tsp

Method

In a mixing bowl add finely chopped onion, grated carrot and other ingredients except tomato.

Cut the tomatos into medium size as shown in pic, scoop out the seeds.

Sprinkle some salt and chaat masala and place the prepared puffed rice masala on each tomato slice.

Suggestions

A tsp curd can also be added on top

Veg Omlette

Ingredients

Corn Flour 3 tsp

Maida 3 tsp

Onion 1

Carrot 1

Green Chilly 1

Cumin seeds 1/4 tsp

Hing a pinch

Salt as per taste

Oil 1 tsp

Method

Except oil mix all the ingredients in a bowl, add water and mix to dosa consistency, the batter should not be too loose as it will be difficult to prepare dosas.

Heat a tava, drizzle 2-3 drops of oil and pour the batter, and pour the remaining oil.

Cook on both the sides until it turns golden brown.

Repeat the process with the remaining batter

Serve veg omlette with any chutney of your choice.

Suggestions

Cabbage can also be added to the batter

Pasta Sprouts Salad

Ingredients

Pasta 1 cup

Sprouts(Any) 1/2 cup

Onion 1

Carrot 1

Tomato 1

Olive oil 2 tsp

Pepper powder 2 tsp

Salt as per taste

Sugar a pinch

Lemon juice 1 tsp

Cumin Powder 1/4 tsp

Chaat Masala 1/4 tsp

Method

In a small bowl add olive oil, salt, sugar, lemon juice and pepper powder, mix well and keep aside.

Boil pasta and sprouts together for 3-4mins, until its half done.

Finely chop onion, carrot and tomato after washing.

On a plate place the boiled pasta and sprouts, pour some olive mixture on it.

Now add all the onions, and again olive mixture.

Now add the carrots and repeat with olive mixture, and finally add tomato and the remaining olive mixture.

Sprinkle cumin powder and chaat masala on the top and serve.

Spicy Chiroti

Ingredients

Rice Flour 3 tsp

Maida Flour 3 tsp

Rava 3 tsp

Chilly Powder 1 tsp

Curry leaves 3-4 finely chopped

Milk 1/2 cup

Salt as per taste

Oil for deep frying

Method

In a mixing bowl add all the ingredients except oil and knead to smooth dough.

Prepare small pooris from the dough, place a poori on the another one and press firmly and deep fry.

Spicy Chiroti is ready when it turns golden brown.

Serve with ketchup or sauce

Toor Dhal Mor Kulambu/ Toor Dhal Yogurt Sambhar

Ingredients

Toor dhal 1 cup

Turmeric 1/2 tsp

Thick Buttermilk 3 cups

Fresh grated coconut 3 tsp

Green Chillies 3

Cumin Seeds 1/2 tsp

Hing 1/4 tsp

Curry leaves 4-5

Oil 1 tsp

Salt as per taste.

Method

Wash and pressure cook toor dhal for 2 whistles with turmeric and enough water.

Make sure the dhal is completely boiled and is mushy.

In a vessel mix together boiled toor dhal, yogurt and water.

Grind to smooth paste coconut, green chilly and cumin with little water.

Pour the ground paste and salt to the toor dhal mixture.

Heat oil in a pan add mustard, hing and curry leaves and fry until mustard stops spluttering.

Pour the toordhal mixture to the pan and mix carefully.

Cook on medium heat without letting it to form bubbles.

After 3-4 mins take off from flame and garnish with coriander leaves.

Serve toor dhal mor kulambu with steamed rice and pickle

Spicy Masala Buttermilk

Ingredients

Plain buttermilk 1 cup

Oil 1/2 tsp

Mustard 1/4 tsp

Cumin 1/4 tsp

Green chilly 1

Coriander leaves few

Curry leaves 2-3

Salt to taste

Pepper powder 1/4 tsp

Lemon juice 1 tsp

Method

Finely chop green chilly, coriander and curry leaves.

Pour buttermilk in a large bowl, add salt, lemon juice and pepper powder.

Heat oil in a pan add mustard, green chilly and curry leaves, fry for 2mins or until mustard stops spluttering.

Pour this to the buttermilk, mix everything well, and garnish with coriander leaves.

Serve spicy masala buttermilk immediately or after refrigerating.

Carrot Rice

Ingredients

Steamed rice 1 cup

Carrot 1

Onion 1

Garlic 2-3 pods

Masala Powder 2 tsp

Turmeric 1/2 tsp

Oil 2 tsp

Mustard 1/4 tsp

Hing a pinch

Method

Finely chop onion and garlic and keep aside.

Chop the ends and grate the carrot and keep aside.

Heat oil in a pan add mustard when it stops spluttering add hing.

Add garlic and onion and saute for 3-4 mins or until onions colour change to slight brown.

Now add the grated carrot and saute for 2mins, close the lid for 2mins or until carrot softens.

Now add masala powder, turmeric and salt, mix well

Finally add steamed rice and mix carefully.

Garnish with coriander leaves and serve carrot rice with any raita.

Masala Powder

Ingredients

Chana dhal 3 tsp

Urad dhal 3 tsp

Coriander seeds/ powder 2 tsp

Black peppercorns 4-5

Cloves 2

Cardamom 1

Cinnamom 1 inch

Fennel Seeds 1/2 tsp

Cumin 1/2 tsp

Red Chillies 2

Oil 1 tsp

Method

Heat the oil in a pan and add all the items. Fry on medium heat, stirring frequently, until the dals turn golden and aromatic.

Allow the fried items to cool and grind to fine powder.

Store your masala powder in airtight container and will last upto 6-7 months.

This masala powder can be used in subzis, gravies and mixed rice.

Spicy Rava Rings

Ingredients

Maida/All Purpose flour 2 tsp

Rice flour 2 tsp

Rava/Semolina/Sooji 4 tsp

Chilly powder 1 tsp

Hing 1/4 tsp

Curry leaves finely chopped 2 tsp

Salt as per taste

Ghee 1 tsp

Oil for deep frying.

Method

Heat oil in a pan

In a mixing bowl add all the ingredients except oil knead to smooth dough.

Add las little water as possible while kneading.

Apply little oil to palm, pull out lemon sized dough to hand, flatten a bit and form both the ends as shown in the pic.

Deep fry in oil until golden brown and put it on absorbent paper.

Serve Spicy Rava Rings with tomato or any sauce of your choice.

Simple Tasty Dhal

Ingredients

Toor dhal 1/2 cup

Green Chilly 2

Onion 1 medium

Tomato 1 medium

Turmeric 1/2 tsp

Fresh grated coconut 3 tsp

Garlic 2 pods

Oil 1 tsp

Mustard 1/4 tsp

Jeera 1/4 tsp

Coriander leaves few

Salt as per taste.

Method

Chop onion and tomato into medium size

Slit green chilly lengthwise.

Wash toor dhal and pressure cook with turmeric, green chilly and water for 2 whistles.

Grind coconut and garlic to fine paste.

Heat oil add mustard, jeera when mustard stops spluttering add onion.

Once onion turns to slight brown, toss in tomato and saute for 2-3 mins or until tomato becomes soft.

Now carefully pour the boiled toor dhal, salt and ground mixture of coconut and garlic.

Cook on medium heat for 4-5 mins or until bubbles form.

Garnish with coriander leaves and a dollop of ghee and serve with steamed rice.

Four Dhal Dosa

Ingredients

Toor dhal 1/4 cup

Chana dhal 1/4 cup

Urad dhal 1/4 cup

Moon dhal 1.4 cup

Rice 1 cup

Salt as per taste.

Oil 1 tsp

Method

Wash and soak all the dhals overnight or 4hours in a same vessel.

Wash and soak rice in a different vessel.

Grind the rice and dhals to smooth paste adding water and salt.

Batter should not be too thick or too runny.

Heat a tava on medium heat, drizzle oil and pour the batter in circular motion.

Pour oil around the dosa and cook on both the sides until it turns golden brown.

Serve four dhal dosa with any chutney of your choice.

Banana Lassi

Ingredients

Ripe Banana 1
Plain Yogurt 1/2 cup
 Cardamom Powder a pinch
Honey to taste

Golden raisins and pista 4-5

Method

Peel and roughly chop banana.
In a juice mixer, blend together chopped banana, plain yogurt, water, cardamom powder and honey into smooth juice.

Garnish with raisins and pista pieces.

Suggestions

Ice cubes can also be added before serving.

Any other dry fruits of your choice can be added for garnishing.

Dalia Laddu

Ingredients

Dalia/ Roasted Chana 1/2 Cup
Sugar 1/2 Cup Heaped
Ghee few Drops

Method

Grind roasted gram into coarse powder using a spice blender.

Heat a heavy bottomed vessel like a thick pressure cooker on medium high heat.
Add sugar and stir till the sugar just melts without any particles left.
Immediately stir in the dalia powder and remove from heat.

Grease a glass flat dish with ghee.
Immediately pour the mixture onto the greased plate and trowel to equally flatten the mixture.
Let the mixture cool completely to room temperature (around 5 minutes).
Form small laddus from the mixture and dalia laddu is ready.

Beans Potato Sambhar

Ingredients

Beans 4-5

Potato 1

Onion 1

Tomato 1

Toor dhal 1/4 cup

Tamarind juice 1/4 cup

Sambhar Powder 3 tsp

Turmeric 1/2 tsp

Oil 1 tsp

Mustard 1/4 tsp

Jeera 1/4 tsp

Hing a big pinch

Curry leaves and coriander leaves few

Salt as per taste.

Method

Remove the ends, wash and chop beans in medium pieces.

Wash and cut potato into medium pieces.

Wash toor dhal and pressure cook with turmeric and enough water for 2-3 whistles until mushy.

Separately pressure cook potato and beans and reserve the cooked water.

Heat oil in a pan add mustard, hing, jeeera, curry leaves and fry until mustard splutters.

Now add medium sizes of onion and fry until onion softens, toss in tomato and cook until tomato is cooked.

Now add the tamarind juice and a glass of water and cook for 3-4 mins until raw smell of tamarind juice goes.

Now add the cooked vegetables, sambhar powder, salt and boiled toor dhal.

Mix everything, and cook for 4-5 mins on medium flame add coriander leaves.

Serve beans potato sambhar with steamed rice, dont forget to add a dollop of ghee on top.

Suggestions

Any other vegetables of your choice can be added to the sambhar.

Instead of oil ghee can be used for tempering.

Make sure not to over cook the vegetables, they should be boiled and firm.

Banana Salad

Ingredients

Banana 2

Honey 2 tsp

Fresh grated coconut 3 tsp

Dry fruits(any of your choice)

Method

Remove the outer skin and chop banana into round chunks.

In a mixing bowl add all the ingredients and mix well.

Serve banana salad as a nutritious food

Apricot Halwa

Ingredients

Dry Apricots 5-6

Honey  4-5 tsp

Salt a pinch

Method

Soak apricots overnight in just enough water to cover them.

Next day strain the apricots and remove the seeds.

Puree the apricots adding little water or you can use the water it was soaked in.

Heat a pan on medium heat add pureed apricots, salt and honey.

Stir regularly to avoid scorching of the pan.

Cook till required consistency(halwa consistency)

Serve apricot halwa with dry fruits of your choice or fresh cream.

Apricot halwa can be refrigerated to increase the shelf life upto 15 days.

Nippatu

Ingredients

Besan/Gram Flour 2 tsp

Rice Flour 2 tsp

Dalia/Roasted chana 2 tsp

Peanuts 2 tsp

Chilly powder 2 tsp

Curry leaf 3-4

Salt as per taste.

Oil for deep frying.

Method

Heat oil in pan for deep frying.

In a bowl add besan, rice flour, salt, chilly powder, finely chopped curry leaf, peanuts, dalia and salt.

Knead everything adding little water to chapathi consistency.

Close the dough for 10-15mins and keep aside.

Apply a drop of oil to palm, pull out lemon size dough to hand and slightly flatten and deep fry until golden brown.

Serve nippatu as a tea time snack.

Suggestions

Fresh grated coconut can also be added while kneading.

A tsp ghee can also be added to the dough.

Sesame Raita

Ingredients

Sesame seeds 3 tsp

Tomato 1

Mustard 1/4 tsp

Chana dhal 1/4 tsp

Urad dhal 1/4 tsp

Green chilly 1

Coriander leaves few

Turmeric 1/4 tsp

Oil 1 tsp

Salt as per taste.

Method

Roast sesame seeds on a heavy pan for 3-4 mins or until it starts to pop and colour changes to golden brown.

Cool the sesame seeds and grind to fine powder.

Was and finely chop tomato, green chilly and coriander leaves.

In a bowl add finely chopped tomato, green chilly, sesame powder and salt.

Heat oil in a pan add mustard, chana dhal, urad dhal, green chilly and turmeric.

Fry everything for 2-3 mins or dhals change colour.

Pour the tempered items to the bowl and mix everything well.

Serve sesame raita as a side dish with plain rice or with any pulao of your choice.

Apple Milkshake

Ingredients

Apple 1(Red)

Milk 1 cup

Honey as per taste

Pistachios few

Cardamom Powder a pinch

Method

Roughly chop apple and remove the seeds.

Blend together apple, milk, honey, cardamom powder into smooth juice.

Serve apple milkshake with pistachios and ice cubes.

Rava Laddu

Ingredients

Rava 1 cup

Powdered Sugar 1/2 cup

Ghee 1 tbsp

Raisins 5-6

Milk 2-3 tsp

Method

In a wide pan heat ghee and fry rava on low heat for 10mins or until rava turns golden.

Remove from heat add sugar and raisins.
Cool the rava mixture to room temperature

Make medium sized ladoo with cooled rava mixture adding little milk when required.

Store rava laddu in airtight container and it stays for a week.

Veg Kolhapuri - My Style

Ingredients

Potato medium 2

Beans 4

Carrot 1

Onion medium 1

Tomato 1

Ginger Garlic paste 1 tsp or Grated ginger 2 tsp and minced garlic 2 tsp

Cinnamon 1 inch

Sesame seeds 2 tsp

Peppercorn 1 tsp

Coriander powder 2 tsp

Red Chilly powder 1 tsp

Salt as per taste

Oil 1 tsp

Coriander leaves.

Method

Chop tomato roughly and grind to smooth paste

Chop all the vegetables into medium size, wash, boil and keep aside.

In a pan roast cinnamon, sesame seeds and peppercorn one by one for 2-3 mins or until aromatic and colour changes.

Cool the fried items and grind to fine powder.

Heat oil in a pan and fry finely chopped onion, when it turns slight brown add ginger garlic paste and saute for 2 mins or until the raw smell goes.

Now add the ground masala powder of cinnamon, sesame and peppercorn and mix well.

Add tomato paste half a glass of water and saute for 4-5 mins, toss in coriander powder, chilly powder and salt.

Add the boiled vegetables, increase the flame and cook for 2-3 mins.

Remove from flame and garnish with coriander leaves.

Serve Veg Kolhapuri with chapathi or roti.

Suggestions

Paneer cubes can also be added to veg kolhapuri.

Garam masala powder can be added for a different version.

Puffed Rice Upma

Ingredients

Puffed Rice 1 cup

Onion 1 medium

Green Chilly 2

Coriander and Curry leaves few

Mustard 1/4 tsp

Chana dhal & urad dhal 1/4 tsp each

Cumin Seeds 1/4 tsp

Turmeric 1/2 tsp

Oil 1 tsp

Salt as per taste.

Method

First take a big bowl and fill it with water . In it pour puffed rice ,wash it and squeeze water with ur hand and put it in a bowl. Dont soak the puffed rice for a long time, else it will become like a paste.

In squeezed puffed rice add salt nearly 1 1/2 tspn and 1/2 tspn turmeric powder , mix well.

Heat a deep skillet and add oil, urad dal, cumin seeds, mustard seeds, dry red chilly, chana dhal , green chillies and curry leaves. (Add all one by one ).

Now add onions.

Once onions change colour add the puffed rice and mix well.

Switch off the stove when puffed rice gets heated.

Garnish with coriander leaves and grated coconut.

Suggestions

Finely chopped potato and tomato can also be added.

As a variation ginger garlic paste and garam masala can also be added.