Achaari Murg

Ingredients:

• 1 kg Chicken pieces

• 1 tsp Fenugreek seeds

• 1 tsp Mustard seeds

• 1 tsp Fennel seeds

• 1 tsp Cumin seeds

• 1 tsp Red chili powder

• 1 tsp Turmeric powder

• 1 tsp Onion seeds

• 2 Red dry chilies

• 2 Large onions sliced

• 2 tsp Garlic paste

• 1 tsp Ginger paste

• 1 Cup tomato puree

• Juice of 1 lemon

• 1/2 Cup water

• Salt to taste

• 3 tbsp Mustard oil

How to make Achaari Murg:

• Heat the oil in a heavy-bottomed pan till and add the mustard, fennel, fenugreek, cumin, onion seeds, chilies and fry for a few seconds.

• Add the onions and fry on high level for a few seconds till the onions are well coated with oil and are still crunchy (neither fried nor soft).

• Transfer to a bowl, leaving the oil in the pan.

• To the same pan, add the ginger-garlic pastes, turmeric, red chili powder and sauté for a few seconds.

• Add the chicken pieces and fry on high level for about 2 minutes.

• Add the water and bring to a boil. Cover and cook on low level for about 20 minutes.

• Add the tomato puree and fry on high level for a few seconds.

• Now add the fried onion mix and sprinkle salt to taste. Mix well.

• Sauté on a high level for about 2 minutes.

• Stir in the lemon juice.

• Achaari Murg is ready.

Boondi Curry

Ingredients:

• 1 cup Boondi

• ½ tsp Cumin Seeds

• ½ tsp Besan (Gram Flour)

• 1 tsp Coriander Leaves (chopped)

• 1 tsp Coriander Powder

• Salt (to taste)

• 2 Green Chilies (chopped)

• 1 cup Curd

• 2½ cups Water

• ½ tsp Garam Masala

• ½ tsp Turmeric Powder

• 1 tsp Red Chili Powder

• A pinch of Asafetida

• 2 tbsp Oil

How to make Boondi Curry:

• Mix together curd and water.

• Add red chili powder, turmeric powder, coriander powder, garam masala, salt and besan. Mix well and set aside.

• Place a large saucepan on fire and heat oil.

• Add cumin seeds and let them crackle.

• Add asafetida and green chilies. Stir fry for 30 seconds.

• Add the besan-curd mixture.

• Cook and boil the mixture, stirring frequently.

• Add boondi and continue boiling the mixture for 5 minutes.

• Garnish with coriander leaves.

• Remove from heat and serve.

Suggestions:

Serve hot with rice, rotis or chapattis.

Apricot Snowballs

Ingredients:

• 225 gms Dried Apricots

• 1-1/2 cups Coconut (flaked)

• 2 tbsp Confectioner's Sugar

• 2 tsp Orange Juice

How to make Apricot Snowballs:

• Crush apricots in a food grinder.

• Now add with coconut, orange juice and confectioners' sugar.

• Shape into small balls and smear in sugar.

• Keep in a tightly covered vessel.

Basoondi

Ingredients:

• 1 1/2 L Milk

• 3/4 cup Sugar

• A few strands Saffron (Kesar)

• 1/2 cup Almonds (blanched and peeled)

• 8-10 Pistachios

• 2 tbsp Sunflower Seeds (Chironji) (washed and dried)

How to make Basoondi:

• Take the almonds, sparing a few for garnishing, and grind into a smooth paste.

• Take the remaining almonds and pistachios and slice them neatly.

• In a heavy bottomed pan, boil the milk and then simmer it on low heat stirring continuously till it thickens.

• Take the almond paste and mix it with half cup of milk and add it to the thickened milk and mix well.

• Add sugar and saffron to the milk and cook till sugar is dissolved.

• Chill and serve garnished with sliced almonds, pistachios and chironji.

Acorn Squash Soup

Ingredients:

• 1 small Onion

• 1/4 cup Celery (chopped)

• 2 tbsp Butter or Margarine

• 2 tbsp All-purpose Flour

• 1 tsp Chicken Bouillon Granules

• 1/2 tsp Dill Weed

• 1/4 tsp Curry Powder

• Dash of Cayenne Pepper

• 2 cups Chicken Broth

• 12 ounce Evaporated Milk

• 3 cups Acorn Squash (mashed and cooked)

• Salt and Pepper to taste

• 5 Bacon Strips (cooked and crumbled)

How to make Acorn Squash Soup:

• Sauté the onion and celery in butter in a saucepan.

• Add the flour, bouillon, dill, curry and cayenne pepper and stir thoroughly until well blended.

• Then add the broth and milk slowly.

• Bring to a boil and then cook for 2 minutes while stirring.

• Now add the squash, salt and pepper and heat.

• Process the soup until smooth in a blender.

• Pour into a bowl and garnish with bacon.

Vegetable Stew

Ingredients:

• 4 Cups mushrooms, cut into quarters

• 1 Can tomatoes, coarsely chopped

• 1 Cup carrots cut into 1 inch thick slices

• 1 Cup celery, cut into 1 inch thick slices

• 1-1/2 Cups sliced onions

• 3 Medium potatoes, unpeeled, cut into 1 inch chunks

• 2 Garlic cloves, minced

• 2 Cups cooked kidney beans

• 1 Can tomato sauce

• 1 tsp Dried thyme

• 1 Bay leaf

• Salt and pepper to taste

• 1 tbsp Vegetable oil

• 1 Cup water

• 3 tbsp Flour

• 1/4 Cup water

• 1/4 Cup red wine

How to make Vegetable Stew:

• Take a large saucepan and heat oil in it on medium flame.

• Combine onions, garlic, carrots, celery, and mushrooms with it.

• Cook for about 10 minutes, keep stirring.

• Add little water, if required, to prevent sticking.

• Combine rest of the ingredients, except flour, 1/4 cup water, and wine.

• Cover, decrease the heat to low, and simmer for about 30 minutes till vegetables are tender, stir occasionally.

• Gradually stir flour into 1/4 cup water till smooth, in a small bowl.

• Mix it with stew, along with wine.

• Cook for about 5 more minutes, keep stirring.

Ven Pongal

Ingredients:

• 1/4 cup Moong dal

• 1 cup rice

• 1 tsp Ginger paste

• 1 tbsp Dry Ginger

• 1 tsp Hing

• 1 tbsp Cumin Powder

• Few Cashews

• 2 tbsp Ghee

• Salt to taste

• Black pepper powder to taste

• 6 cups Water

How to make Ven Pongal:

• Wash and drain rice and dal together.

• Heat 1 tbsp of ghee in the rice cooker.

• Now mix rice and dal.

• Fry until the ghee forms a coat over the mixture.

• Add the remaining ingredients except cashew nuts.

• Add water and cook it covered.

• Stir occasionally till the rice gets fully mashed.

• Garnish the dish with cashews.

• Ven Pongal is ready to serve.

Apple and Celery Root Salad

Ingredients:

• ¼ cup Low-Fat Buttermilk
• 1 oz Blue Cheese (crumbled)
• 3 tbsp Chives (chopped, plus more for garnishing)
• ½ tsp Worcestershire Sauce
• 3 dashes of Hot Pepper Sauce (such as Tabasco)
• ¼ tsp Black Pepper (freshly ground)
• ½ pound Celery Root (peeled and cut into matchsticks)
• 3 tbsp fresh Lemon Juice
• 2 Apples

How to make Apple and Celery Root Salad:

• Take a large bowl and combine together buttermilk, blue cheese, chives, Worcestershire sauce, hot pepper sauce and black pepper.
• Toss the celery root in the buttermilk dressing. Allow it to stand for 15 minutes.
• Place lemon juice in a bowl.
• Trim the tops and bottoms of the apples.
• Slice the apples crosswise, removing the seeds.
• Core the apples with a round cookie cutter or pairing knife.
• Mix the apples with the lemon juice.
• Take 4 serving plates and alternately layer apple and then celery root mixture.
• Garnish with reserved chives and serve.

Tomato Pitla Gravy

Ingredients:

• 100 g Kabuli Channa (White Gram)
• 250 g Tomato
• Turmeric Powder (pinch)
• Asafetida (a pinch)
• Tamarind Paste (little)
• 1 cup Coconut (grated)
• 7 red Chilies
• 2 tsp Coriander Seeds
• 2 tsp Bengal Gram Dal
• Salt to taste
• For Seasoning:
• 1 tsp Mustard Seeds
• 1 tsp Oil
• Curry Leaves (few)
• Coriander Leaves (garnishing)

How to make Tomato Pitla Gravy:

• Soak Kabuli channa overnight in water.
• Heat a 1 tsp of oil; add coriander seeds, red chilies, and Bengal gram dal. Fry them till they turn golden brown.
• Deep fry grated coconut separately.
• Grind the fried ingredients to make a smooth paste.
• Chop tomatoes finely. Take a pan add tomatoes; add water, turmeric powder, tamarind paste, asafetida, and salt.
• Cook them on medium heat for 5 minutes.
• Mix the ground paste to tomatoes and cook them for 7 minutes, stirring occasionally.
• Boil the Kabuli channa and keep ready. Mix the cooked channa to the gravy and cook it for 5 more minutes.

For Seasoning:

• Heat 1 tsp of oil. Add mustard seeds, curry leaves and allow it to splutter.
• Add this seasoning to the gravy.
• Garnish it with coriander leaves.

Suggestions:
Serve with pooris, dosas, and parathas.

Tomato Coconut Shorba

Ingredients:

• 900 g Tomatoes
• 225 g Carrots
• 2 Onions
• 4 to 5 Garlic Cloves (optional)
• 1 tbsp Butter
• 5 tbsp Grated Fresh Coconut
• 2 cups White Sauce
• 3 cups Water
• Salt (to taste)
• Pepper (to taste)
• Bread Croutons (to serve)

How to make Tomato Coconut Shorba:

• Wash tomatoes and cut them into big pieces. Take carrots and grate them.
• Chop onions into small pieces and crush garlic.
• Take a saucepan, put oil in it and let it melt.
• Add onions to the pan, along with garlic, and fry for 2 minutes.
• Now add tomatoes, carrots, 3 cups of water and grated coconut. Keep on boiling it, till it is cooked.
• Using the hand blender, blend the mixture and strain the soup. Add salt and boil for 10-15 minutes.
• Add the white sauce and pepper and mix well.
• Serve hot with bread croutons.

Sunnundalu

Ingredients:

• 2 Cups split urad dal
• 1 Cup sugar
• 1 Cup ghee

How to make Sunnundalu:

• Roast urad dal in a pan until light brown.
• Powder the urad dal till very fine.
• Powder the sugar.
• Mix them properly and make round balls using sufficient amount of ghee.

Sundal

Ingredients:

• 2 cup Chana
• 2 tbsp Oil
• 2 tsp Mustard Seeds
• 2 Red Chilies (into pieces)
• 3 -4 Curry Leaves
• 1/4 tsp Asafoetida
• 2 Green Chilies (into pieces)
• 1/2 cup Coconut (grated)
• Salt to taste

How to make Sundal:

• Soak chana in water overnight. Drain, add fresh water and cook chana until soft but not mushy.
• Drain excess water from cooked chana, retaining about 3-4 tablespoons.
• Heat oil in a pan, add mustard and allow it to splutter. Then, add red chili, curry leaves and asafetida to it.
• Now add chana, green chilies and salt to the above. Simmer for 3-4 minutes.
• Add grated coconut to the above and mix it well. Turn off the flame.
• Sundal is ready to serve.

Spinach Appam

Ingredients:

• 1¾ cups Raw Rice
• ½ tbsp Tomato Puree
• ½ tbsp Spinach Puree
• ½ cup Cooked Rice
• 1 Coconut
• ½ tsp Yeast
• Oil (for cooking)
• Salt (to taste)
• Sugar
• Water

How to make Spinach Appam:

• In a large bowl, wash and soak the raw rice for around 2 to 3 hours and then drain the water.
• Using a grater, grate the coconut and add 2 cups of water in it. Now, squeeze the coconut, to take out the milk and strain well.
• Grind both the raw and the cooked rice in a little coconut milk. Add sugar to the paste and mix well.
• To the above paste, add the remaining coconut milk and add some salt to taste.
• In a separate bowl, mix the yeast and a little warm water. To this, add the rice paste and blend well. Check for the thickness of the paste, as the batter should have a dropping consistency.
• Cover the bowl and keep it aside for a period of about 3 to 4 hours. After this, add the spinach puree and the tomato puree to the batter.
• For making the appam, heat a non-stick tava over a medium flame and grease it.
• Using a big spoon, pour some of the batter over the tava and slowly rotate it, till a thin layer is formed on the sides, with the middle portion thick.
• Cover the appam and allow it to cook for sometime or till the middle portion becomes fluffy.
• In this way, make appam from the remaining batter and serve hot.

Yogirathna

Ingredients:

• 250g Ridge Gourd
• 250g Sweet Potato
• 250g Gherkins
• 250g Pumpkin
• 250g Cow Peas, long beans
• 250g Ash Gourd
• 1 tsp Sugar
• 2 Coconuts, to extract milk
• 8 to 10 Green Chilies
• Salt to taste

For Seasoning

• 1 tsp Cumin Seeds
• 1 tsp Mustard Seeds
• 2 tbsp Ghee or Oil
• Few Curry Leaves

How to make Yogirathna:

• Chop vegetable into thick strips.
• Slit green chilies and extract thin milk from the coconuts.
• Cook vegetables in green chilies and coconut milk.
• Add salt to the mixture and heat for 2 minutes.
• Mix in the vegetables.
• Just before the coconut milk begins to boil, remove from flame.
• In a small saucepan, put ghee or oil and let it get hot.
• Prepare seasoning by adding cumin, mustard and curry leaves to the hot oil.
• Once they start crackling, add the seasoning to the coconut milk mixture.
• You can add sugar, if desired.
• Yogirathna is ready to be served.

Til Poli

Ingredients:

• 2 cups White Sesame Seeds (til), cleaned
• 2 cups Jaggery (gur), grated
• 1 ½ tsp Cardamom (elaychi) Powder
• ¼ tsp Nutmeg (jayphal) Powder
• 1 ½ cups Flour (maida)
• Salt, to taste
• Oil, for shallow frying
How to make Til Poli:

• Rub in oil and salt to the flour and knead it to form dough.
• Cover the dough with a moist cloth, to keep it soft.
• Dry roast the sesame seeds, till they turn golden brown.
• When they cool down, pound them coarsely.
• Add in the grated jaggery and pound once again, to make the mixture even and smooth.
• Mix in the cardamom and nutmeg powders.
• Form small balls from the kneaded dough.
• Make a hole in the ball and fill it with a teaspoon of sesame seed mixture.
• Pull up the sides and seal the ball. Repeat with other balls.
• Oil a rolling board and place a stuffed ball on it.
• Roll out the ball into a thin round disk. Repeat with other balls.
• Shallow fry the disks, till they turn golden brown and become crisp.
• Serve hot.

Theeyal

Ingredients:

• 1/2 Cup grated coconut
• 1 Cup baby onions
• 5-6 Curry leaves
• 2 tbsp Tamarind paste
• 1/2 tsp Sugar
• 1/2 tsp Mustard seeds
• 1 Pinch asafoetida
• 7 Red chillies
• 1/4 tsp Cumin seeds
• 7-8 Black peppercorns
• 1 tbsp Coriander seeds
• Salt to taste
• 1/4 tsp Turmeric powder
• Water as needed
• 3 tbsp Oil

How to make Theeyal:

• Heat 1 tbsp oil in a small pan and fry coconut until light brown.
• Add 5 red chillies, coriander seeds, cumin seeds, peppercorns and fry until it produce an aroma.
• Combine the turmeric powder with it and stir-fry for about 2-3 seconds.
• Let it cool and then grind it to make a coarse powder, set aside.
• Heat 2 tbsp oil and add the mustard seeds, curry leaves and rest of the red chillies.
• When the seeds start spluttering, add asafoetida and onions to it and cook for about 5 minutes over medium heat.
• Combine the ground masala powder with it and cook for few seconds.
• Add water, tamarind paste, salt and sugar to it and bring to a boil.
• Reduce the heat and Simmer for about 5-7 minutes.
• Serve theeyal with steamed rice.

Sweet Potato Kheer

Ingredients:

• 1 Medium sweet potato
• 1 Litre milk
• 1/3 Cup sugar
• 1/4 tsp Cardamom powder
• 1 tsp Raisins
• 1 tsp Almonds, slivered
• 1 tsp Pista (pistachios), slivered
• 1 tbsp Fine vermicelli
• 1 tsp Refined oil

How to make Sweet Potato Kheer:

• Steam the potato in a pressure cooker till 3 to 4 whistles.
• Peel off the skin of steamed potato and grate with a grater.
• Take oil in a thick bottomed pan and warm it.
• Add vermicelli and stir-fry until light golden.
• Drain the fried vermicelli and keep it aside.
• Pour milk in a deep pan and boil well for 7 to 8 minutes.
• Now add sweet grated potato, cardamom powder and sugar.
• Stir well until sugar gets dissolved.
• Then add remaining ingredients and simmer for 2 minutes.
• Take off heat and serve it hot.

Suggestions:

Be sure to add potatoes in milk just few minutes before serving.

Sweet Coconut Stuffed Dosa

Ingredients:

• 2 cups Coconut (shredded)
• 1 cup All-purpose Flour (Maida)
• 1 cup Milk
• 1 Egg
• 3 Cardamom Pods (crushed)
• 3 tbsp Sugar
• A pinch of Salt
• Oil as needed

How to make Sweet Coconut Stuffed Dosa:

• Mix coconut with sugar and cardamom.
• Make a batter of flour, egg and milk. Add salt into the batter and mix it properly. Keep for 15 minutes.
• If necessary, add a little more milk to make the batter thinner.
• Heat a shallow pan, grease with oil and then pour a ladle of batter on it. Spread it into a round shape.
• Cook until both sides become brown.
• Fill the coconut filling into the dosa and fold it into a triangle.
• Refrigerate it and serve cold.

Sweet Saffron Rice

Ingredients:

• 3/4 Cup rice
• 1/2 tsp Saffron strands
• 2 tbsp Hot milk
• 45 gm Clarified butter or margarine
• 2/3 Cup cold milk
• 3 Cardamom seeds
• 1 Inch stick cinnamon
• 4 tbsp Sugar
• 2 tbsp Cream
• 30 gm Chopped walnuts
• 1/2 Cup raisins

How to make Sweet Saffron Rice:

Soak saffron strands in hot milk.
Boil rice for 5 minutes, then drain.
Melt butter in a pan.
Fry the boiled rice, cardamom seeds and cinnamon stick for 3 minutes.
Mix cold milk and sugar, stir gently.
Cover the pan with a lid and cook the rice over low heat until done.
Add cream and saffron milk.
Cover it and put on low heat for a minute. Place into a serving dish.
Sprinkle with nuts and raisins.

Apple Brownies

Ingredients:

• ½ cup Butter (melted)
• 3 medium Apples (cored, peeled and thinly sliced)
• ¾ cup Baking Cocoa
• ½ cup Walnuts (chopped)
• ½ tsp Baking Soda
• ½ tsp Baking Powder
• 1 cup Flour
• 1 Egg
• 1 cups White Sugar
• ¼ tsp Salt

How to make Apple Brownies:

• Prepare oven by preheating to 350 deg F (175 deg C)
• Grease a 9 x 9-inch baking pan.
• Mix melted butter, egg and sugar in a large bowl, until fluffy.
• Add in walnuts and apples and fold.
• Take another bowl and sift baking soda, baking powder, flour and salt.
• Combine the wet and dry mixture together and stir until well blended.
• Spread the dough onto the prepared baking dish.
• Place in oven and bake for 35 minutes.
• Apple brownies are ready when a toothpick inserted in the center comes out clean.

Apple Banana Salad

Ingredients:

• 2 medium red Apples (diced)
• 1 large Banana (halved lengthwise and sliced)
• 1 cup Celery (thinly sliced)
• 1/2 cup Mayonnaise
• 4 tsp granulated Sugar
• 1 tbsp Milk
• Lettuce leaves

How to make Apple Banana Salad:

• Mix the mayonnaise, sugar and milk until smooth.
• In a bowl take the apples, banana and celery.
• Pour the milk mixture over the apple mixture and toss until well coated.
• Serve on lettuce leaves.

Therattipal

Ingredients:

• ½ ltr Milk
• 1 cup Jaggery
• Elachi Powder (for flavoring)
• 1 tsp Ghee

How to make Therattipal:

• Pour milk in a heavy bottom vessel, to prevent the contents from burning.
• Bring the milk to a boil.
• Once the milk starts boiling, reduce flame and stir continuously, to reduce the quantity of milk by half.
• Add the jaggery and continue stirring.
• Now, add ghee and stir to prevent it from sticking to the vessel.
• Add elaichi powder to flavor.
• Stir until the milk and jaggery start solidifying.
• When the ghee separates form the milk, stir for another 5 minutes, before removing from fire.
• Serve hot.

Rice Puttu

Ingredients:

• 1/2 kg Rice
• Water to sprinkle
• 1/2 Grated coconut
• Salt to taste

How to make Rice Puttu:

• Soak rice in water for about 4 hours, drain and grind it to make powder.
• Cook the powder for about 5 minutes, while heating stir it.
• Let it cool.
• Combine salt with little water and sprinkle this to the powdered rice just to make the powder wet.
• Place a handful of grated coconut in the puttukutty (special utensil) and then put rice powder till half, now add another handful of grated coconut.
• Close the lid and steam Puttu for about 2 minutes.

Apple and Honey Sorbet

Ingredients:

• 1¼ pounds Granny Smith apples (cored and thinly sliced)
• 1½ cups Water
• 1½ cups Sugar
• 1½ Lemons (juiced)
• 1 tbsp Honey

How to make Apple and Honey Sorbet:

• Take a large plastic container and mix apples with the juice of half a lemon.
• Cover the container with a lid and freeze it for several hours or overnight.
• Pour water and sugar in a small saucepan and place it on fire. Let the mixture boil.
• When the mixture comes to a boil, reduce heat and cook for 5 minutes.
• Remove the saucepan from heat and add in honey. Stir well and cool completely.
• Pour the apple mixture in a blender and liquidize it.
• Add juice of 1 lemon and the cooled sugar syrup. Blend it well, until smooth.
• Pour the mixture into an ice cream machine and freeze as per the instructions.
• Remove the sorbet 10 minutes before serving, to soften out a little.

Angel Peach Delight:

Ingredients:

• 1 Angel Food Cake
• 15 Fresh Peaches (sliced)
• 1/4 cup Peach Brandy

How to make Angel Peach Delight:

• Cut 1/4 inch from each side of food cake with a knife.
• Make it 3 inches deep and then put peach slices in the hollowed portion.
• Sprinkle brandy and garnish with sliced peaches to serve.

Ambrosia Salad

Ingredients:

• 1/4 cup Red Seedless Grapes
• 1/2 cup Pineapple Tidbits
• 1/2 cup Marshmallows
• 3/4 cup Sour Cream
• 1 cup Mixed Fruit Chunks
• 1/2 cup Mandarin Orange Sections
• 1/4 cup Maraschino Cherries
• Lettuce leaves

How to make Ambrosia Salad:

• Wash and drain fruits well.
• Mix all ingredients keeping apart lettuce leaves.
• Mix gently and gradually.
• Chill it.
• Serve on lettuce leaves.

Salt Cheedai

Ingredients:

• 2 Cups raw rice
• 1/4 Cup urad dal
• 2 tsp Cumin seeds
• 2 tsp Pepper powder
• 1/4 Cup butter
• A pinch asafoetida
• Oil for deep frying
• Salt to taste

How to make Salt Cheedai:

• Soak rice in water for an hour and drain it.
• Now spread it over a piece of cloth or paper.
• After 2-3 hrs grind it in a mixie.
• Fry the rice flour on low heat until brown.
• Sift through a coarse sieve so that there are no lumps.
• Take a pan and fry the urad dal until it is light brown.
• Grind it in the mixie properly.
• Mix it with the rice flour.
• Add butter, asafoetida, cumin seeds, pepper powder, and salt to taste.
• Add water to make thick dough.
• Make small balls of the dough and spread them on a wet towel.
• Heat the oil and fry cheedai until golden colour.
• Put 10-15 cheedai at a time in the oil.

Rice Rotis

Ingredients:

• 1-1/2 cup Rice Flour
• 1 tbsp Coriander (chopped)
• 2 tsp Oil
• 1/2 cup Onion (chopped)
• 1-1/2 cup Water
• 1 tsp Green Chilies (grounded)
• Salt to taste

How to make Rice Rotis:

• Heat the oil in frying pan.
• Fry chopped onions, coriander leaves and green chilies in oil, for five minutes.
• To this mixture, add one cup of water.
• When water starts boiling, add one cup of rice flour and stir continuously.
• Let this mixture cook for ten minutes on low flame.
• Add another half cup of rice flour to the cooked mixture.
• Knead the mixture into soft dough.
• Roll out rotis using dry flour
• Roast the rotis on tava, adding a little ghee/ oil on both sides.
• Your rice roti is ready!
Suggestions:
Serve hot with coconut chutney or butter.

Sungta Humman

Ingredients:

• 500 gms Prawns (shelled, cleaned and headless)
• 2 tbsp Coconut oil
• 1 tsp Asafoetida powder
• Salt to taste

For Paste:

• 1 Coconut (grated)
• 8 Red chillies roasted in coconut oil
• 1 tbsp Tamarind paste
• Water as required

How to make Sungta Humman:

• Grind all the ingredients of the paste in a grinder.
• Mix it with prawns, asafoetida powder and salt in a pan.
• Add some water and mix well. Bring it to boil on low heat.
• Add in the coconut oil and keep on medium heat till the prawns are cooked and the gravy is thick.

Amber Jelly

Ingredients:
• 3 Egg yolks
• 30 gms Gelatine
• 140 ml Lemon juice
• Thin rind of 1 lemon
• 175 gms Sugar
• 400 ml Water

How to make Amber Jelly:

• Put the above ingredients in a pan and allow the mixture to soak for about 5 minutes.
• Whisk it over the flame till it reaches near boiling point.
• Avoid boiling because it may lead to the curdling of the eggs.
• Allow to cool , decorates with lemon rind and serve.

Suji Idli

Ingredients:
• For the batter:
• 1 cup Sooji (semolina)
• 1/4 cup Curd
• 1 cup Water
• 1 tbsp Coriander Leaves (chopped)
• Salt to taste
For the tempering:

• 1/2 tsp Mustard Seeds
• 1/2 tsp Cumin Seeds
• A pinch Asafetida
• 1 tsp Urad Dal (split black lentils)
• 1 tbsp Broken Cashew nuts
• 4 to 6 Curry Leaves
• 2 Green Chilies (chopped)
• 1-1/2 tsp Oil

How to make Suji Idli:

• Combine all ingredients of the batter together in a bowl and leave aside for 10 minutes.
• Now heat oil in a pan and add oil in it.
• Add in mustard seeds, cumin seeds, allow spluttering.
• Add dal, asafetida, cashew nuts, curry leaves, green chilies, fry a little and then add the sooji.
• Fry stirring continuously till it gives off a distinct smell. Put off the flame and allow cooling.
• Grease the idli moulds using little oil.
• Add the tempering to the batter and mix well.
• Pour 2 tablespoons of batter into each greased cavity of the idli moulds and steam for 5-7 minutes.
• Repeat with the remaining batter to make more idlis.
Suggestions:
Serve hot with coconut chutney and sambhar.

Set Dosa

Ingredients:

• 2 Cups rice
• 1 Cup poha
• 1 Cup butter milk or yogurt
• 1 tsp Fenugreek seeds
• Salt to taste
• Oil as needed

How to make Set Dosa:

• Wash and soak rice and fenugreek seeds in warm water for about 2 hours.
• Wet poha with little water and then grind the rice and methi seeds along with poha and salt into a very soft thick batter.
• Put it in a warm place for fermentation for 8 to 12 hours.
• Combine the yogurt or buttermilk with the batter, mix well.
• Pour the batter into the griddle.
• The thickness of the batter should be such as when poured on the heated griddle it should automatically set itself into a fine thick circle.
• Cook both sides over medium heat, use little oil.
• Set Dosa is ready to serve.

Sprouted Green Gram Dish

Ingredients:

• ½ cup Cabbage
• ½ cup Sprouted Green Gram
• 1 cup Rice
• 1 Green Capsicum
• 1 Onion
• 1 Carrot
• 2 tsp Soy Sauce
• 2 tsp Oil
• Salt to taste
• Ajinomoto, optional

For Grinding

• Ginger
• 3 Green Chilies

How to make Sprouted Green Gram Pulav:

• Take a large pan and heat oil.
• Chop vegetables and add to pan along with chili paste.
• Stir fry for 5 to 10 minutes and add cup of sprouted green gram
• Add rice and salt and mix properly.
• Add soya sauce and ajinomoto (if required).
• Mix all the ingredients thoroughly.
• Keep on heat for 2 minutes and serve hot.

Sambar

Ingredients:

• 1 cup Toovar Dal
• 1/ 4 cup Coconut (grated)
• 3 Red chilies
• 1 Green Pepper (cut into pieces)
• 1 Onion (chopped)
• 1 Tomato (chopped)
• 1 tsp Mustard Seeds
• 1 tsp Tamarind Paste
• 1 Pinch hing
• 2 tsp Channa dal
• 3 tsp Dhania seeds
• Pinch of turmeric Powder
• Coriander leaves
• 3 tsp Salt

How to make Sambar:

• Wash toovar dal and boil it with 3 cups of water.
• Fry chana dal, hing, dhania seeds and red chilies for few minutes.
• Add grated coconut and fry again.
• Grind the mixture with sufficient water.
• Heat oil in a frying pan and fry green peppers.
• Boil vegetables, tomatoes, tamarind paste, turmeric and salt in water.
• Add to it the mixture of third step and cook again for 5 minutes.
• Add boiled dal to it and again boil it.
• Meanwhile fry the mustard seeds and onions.
• Add the above contents along with coriander leaves to the mixture and mix well.
• Sambar is ready to serve.