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.
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.
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.
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.
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 tasteHow 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.
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• WaterHow 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.
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 tasteFor 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.
