A PINCH OF HING

Ingredients 1 bunch radish greens 1/2cup yellow lentils 2 Red  chilies Salt To taste 1 tsp  Oil 1 tsp  Mustard and cumin seeds 1 tbsp crushed garlic oil for tempering salt to taste Preparations: Wash the radish greens properly ,chopped  and  cook with 1/2 cup of water in pressure cooker for 2 to 3  whistles  or cook it till the leaves become soft and tender. Remove from cooker and keep aside. Boil the dal in the pressure cooker for 2 whistles. Remove cooked dal and keep a side. Heat a pan add oil,mustard,cumin,red chili, when they start spluttering add crushed garlic fry garlic til the raw smell should go off and its become  light brown. Add boiled greens, stir well,and cook it on high flame. Reduce the remaining water.Add dal and salt give a nice stir. Cover and cook for 2 min.and then switch off the flame. Serve with rice or chapati.

Ingredients: 5 ripe banana 1 cup milk powder few drops vanilla extract 1 pinch cinnamon powder 1 pinch salt 1 paper dosa 4 ice cubes chocolate sauce chopped nuts Preparations: Place all above ingredients in a food processor.  Pulse until smooth and thick. Once mixture is smooth, scrape into bowl.  Using a hand mixer, beat until mixture starts to appear fluffy. Put mixture into plastic container and freeze for 3 to 4 hours. After 4 hours ice cream is ready to serve. Now for cone dosa: Heat a dosa pan, pour the batter and make  a thin dosa. Leave on high heat or until it becomes  golden brown and crispy. Do not flip dosa now apply butter on it. Using spatula make a cut from the edge to center,  Immediately give a shape of cone when it is hot. Hold the cut area of the dosa, start folding it in the  clockwise direction to form a cone. Now to assemble the ice cream. Take a serving bowl place the cone dosa as

Ingredients: 10 baby corn 1 tsp black pepper powder tsp ginger/garlic paste 1 tbsp corn flour 2 tbsp crushed corn flakes salt to taste oil for fry Preparations:       In a bowl add all above ingredients except baby corn  and crushed corn flakes.Add little water to make a batter. In another plate spread crushed corn flakes and keep aside. Heat up pan with 2 to 3 tbsp of oil. Dip each baby corn in the batter and coat with crushed corn flakes  slowly pour in oil in batches and fry till golden brown. Drain it in a kitchen towel to take out the extra oil. Serve it hot as a evening snacks ! Best for parties.

Ingredients: 2-Chicken breasts 2 tbsp hung curd 1/2 tsp ginger/garlic paste 1 tsp chopped mint leaves 1 tsp chopped coriander leaves  1 tsp crushed black pepper 2 tbsp crushed corn flakes 1 tsp corn flour butter for frying salt to taste Preparations: Take two large chicken breasts. Cut in half by butterflying it the whole way through. Marinate the chicken with curd,pepper and salt.  Make sure they are well covered with the Marinade and  marinate for 1 hours in the fridge.After 1 hours remove  from fridge to room temperature. Now mix it well and take out to another plate.Use the remain  marinate ; on this bowl add cornflakes,corn flour,mint leaves, coriander leaves,pepper,ginger/garlic paste and salt if necessary. Mix well and apply on both side of chicken breasts.   Heat the pan and grease butter and place two chicken breasts into the hot pan. Do not cover it ,cook it on midum flame.No need to add extra b

Ingredients: 1-bowl rice 1 -bowl jack fruit 1 -onion 1-tomato 2-cardamom 1-black cardamom 1-bay leaf 4-cloves 2''-1 cinnamon stick 1-star anise 1 tbsp-ginger/garlic paste oil and salt to taste Preparations: Before start cooking; wash and soak rice. Boil jack-fruit with salt, and turmeric powder  in water and sieve in colander and keep aside. Grind all above spices and keep aside. Heat the pan with oil add sliced onion fry till light brown. Add chopped tomato stir well, add ginger/garlic paste stir ,add the ground masala and fry till the raw smell go off. Add jack fruit stir nicely;add rice stir again and now leave in low flame for 2 to 3 minutes (through this the pulao  give nice jack fruit smell). After couple of minutes add water salt and cover it till done. Garnish with onion rings and mint.

Ingredients : Yellow dal (tur) - 1/2 cup Rice - 1 1/2 cups Brinjals - 2 small Onion - 1 no. Carrot - 1 no. Drumsticks - 2 nos (optional) Tamarind - size of a small lime Dry red chilies - 6 (you can reduce or increase as per your taste) Green chilies - 4 nos Fenugreek seeds - 1 tsp Coriander seeds - 1 tbsp Mustard - 2 tsp Cashew nuts- 20  gm Fresh grated coconut - 1 tbsp Asafoetida - 1/2 tsp Curry leaves - Few Coriander leaves - Few Poppy seeds - 1 tsp Aniseed's - 1/2 tsp Cloves - 4 nos Cardamoms - 4 nos Cinnamon - Small piece Ghee /  oil - for frying Salt - as per taste preparations: Peel the onions and cut into big pieces. Chop the vegetables into square pieces. Wash rice and dal. Place it in one of the containers and add 2 1/2 cups of water, a pinch of turmeric powder and chopped vegetables and cook it in a pres

Ingredients: 1 bowl-mixed lentils 1 tomato chopped 1 onion chopped 1 tbsp chopped chilies 1 tbsp chopped coriender leaves 1 tsp chaat masala powder 1/2 lemon juice (take small size of tomato and onion) (No need add oil) Preparations: Rinse lentils and pick out if any  stones.  Put lentils in pressure cooker with salt and 2 cups water,  bring to a 3 to 4 whistle, then simmer gently until  lentils tender smell comes out, about 5 minutes.  Actual cooking time will depend on the lentils. So cook carefully. When lentils are tender, drain well and transfer to a mixing bowl.Leave it for 1/2 an hour. Now add chopped tomatoes, chopped onions, chopped green chilies,chopped coriander leaves, salt for taste, chaat masala and lemon juice. Mix the mixture well and serve .

Ingredients 1/4 kg spine gourd sliced 2 large onions chopped 1/4 teaspoon red chili powder 1/4 teaspoon turmeric 1/2 teaspoon coriander powder Salt to taste 1 tablespoon oil Heat oil. Fry the onions a bit. Add the finely sliced spine gourd.  Sprinkle over all masala powders. Stir. Cover and cook for 15 mins. Add salt to taste. Stir again and cover and cook till soft. Enjoy with rice.

soya chunks burger with tomato slice and omelet Ingredients for patties: 250 gm-Dry Soya Chunks 2 large-Boiled Potato   2 finely chopped Onion 1 tbsp-Ginger Garlic Paste 1-tsp-Chili Powder 1 tsp-Garam masala powder 2 tsp-Chopped green chilies 2 tbsp-Chopped Coriander Leaves 1 tbsp-Chopped mint 2 tbsp-shredded cheese Salt to taste Oil Preparations for Patties: Wash and boil soya chunks, Remove from heat drained add cold water and Squeeze excess water from soya chunks. Use a chopper and chopped boiled soya like crumbs. Add all the above ingredients and  mix everything well to form smooth dough, Divide the dough into 6 big round balls, flatten them  and make the  patties as same as the size of the buns.  Heat a frying pan add some oil and place 2 patties  at a time or depends on your pan size, do not  over crowd them and cook in slow to medium flame  until golden brown, flip patties to another side  add again oil and cook until g

Ingredients: 1 cup rice 4 bunch of fresh fenugreek leaves 1 onion chopped 2 tbsp mustard oil, 1/2 tsp mustard,cumin seeds  3-4 green chilies chopped 4 garlic cloves chopped 1/2 inch ginger chopped 1 pinch of asafoetida salt to taste Preparation: Cook the rice at least a day ahead of time and refrigerate. This helps to dry  the rice grains out enough to give your  fried rice a good texture. Meanwhile clean the  fenugreek leaves,chop it finely  and also chop the onion,garlic, ginger and green chilies. In a pan, heat oil add the mustard,cumin seeds and when  they begin to splutter, add onion and saute until transparent. Next add the chopped green chilies,garlic and  ginger fry until the raw smell of garlic and ginger is gone. Add the chopped  fenugreek leaves and saute for a  little while. There is no need to fry the  fenugreek leaves for a long time as the raw flavor of  fenugreek leaves  enhances the flavor of the dish. Add the

Ingredients: for the dough: 2 cups of Semolina 4 cups of Water 1/2 tsp salt Ingredients: for the stuffing's: 1 cup jack-fruit 1 cup cottage cheese 1 onion sliced 1 tomato chopped 1 tsp Ginger - Garlic paste 1/2 tsp chili powder 1/2 tsp Turmeric powder 1/2 tsp Garam masala butter for frying Preparations for the dough: Bring the water to boil.Add salt,  Add semolina in small batches and  mix continuously so that no lumps are formed.  Stir the continuously on a low flame for about  15 to 20 minutes till it takes to a softer dough  consistency for making patties .  Remove from flame and keep it separate  to cool down.After few minutes knead the  dough if it is tolerable to make patties on your palm. Cover the dough with wet cloth and keep aside. Preparation for stuffing's: Cut raw jack-fruit in small pieces. Add Jack-fruit pieces, turmeric powder, salt and water into pressure cooker, and

Ingredients: 2 ripe guava 2 fried red chilly 2 garlic cloves 1 tbsp lemon juice 1 tsp sugar(optional) salt to taste 1 pinch hing 1/2 tsp cumin and mustard seeds Preparations: Remove the seed and cut into cubed. In mixer jar add guava,red chilly, garlic,lemon juice salt and sugar. Grind to a smooth paste. For tempering, heat the oil, add cumin seeds ,mustard,  curry leaves and pinch of hing.  Add this tempering guava chutney.  Chutney is ready to serve with dosa or idli.

Ingredients:     Bread slice chopped in small peieces-1cup     corn flour-2 tbsp     Kashmiri red chilly powder- 1 tsp     Ginger-garlic paste- ½ tbsp     Salt- to taste     Water- 3 to 4 tbsp     Oil- enough for deep frying Preparations 1: Toast the bread slices in a toaster or in a  hot pan till it gets crispy and golden. Using a sharp knife, cut the bread to small cubed pieces. In a bowl, add the bread pieces along with all the above mentioned ingredients except oil. Add only very little water to bind the bread and corn flour, don’t make it watery.     Make small balls out of the bread-flour mixture,keep aside. Place a frying pan over medium heat, add enough oil for deep frying. Drop the bread mix balls into the hot oil, fry till it turns little brown.      Transfer to a kitchen paper towel. Ingredients 2: rice-1 cup mix vegies-1/2 cup small chopped soy sauce-1 teaspoon pepper-1 teaspoon oil salt          Preparations 2:    soak rice in water for 30

Ingredients: 1 cucumber, sliced 1 tomato, sliced salt/pepper 4 white bread slices butter Preparations: Spread a thin layer of butter on the bread slices. This helps seal the bread to ensure no moisture from the cucumber or tomatoes seeps into it. Add the cucumber and tomato slices to cover the slice of bread, sprinkle some salt and pepper, add the top slice. Cut the sandwiches diagonally to form 2 triangles.

Ingredients:     Bottle Gourd -cut in cubed - 2 cups     Milk - 1/2cup     Oil - 1 tbsp     Mustard Seeds - 1/2 tsp     Zeera seeds -1/2 tsp     Urad Dal - 1 tsp     Curry Leaves - 1 spring     Hing - a pinch     Whole green Chili - 1 or 2     Salt - to taste Preparation: Heat oil in a pan and splutter mustard and zeera seeds. Add urad dal , hing, curry leaves and whole green chili and cook for a few seconds till the urad dal starts to change in brown color. Now add cubed lauki and salt. Mix well . Cook covered for 7-10 minutes till lauki is tender.No need to add water. Add milk to the curry and cook on low-medium flame until all the milk is evaporated. Serve hot with rice or chapati.

Prepare all  frying in advance of the stir-fry so  that nothing gets overcooked. Ingredients for scrambled egg: 5 eggs 2 tbsp milk 1/2 tsp salt 1 tsp oil Break eggs into a bowl with salt and milk. whisk eggs for 1 min.,make sure eggs fully  mixed with the seasonings and keep aside. In a Kadhai poor oil over a high flame and Then pour the egg mixture over the oil, and fry until set. Slowly stir, gently lifting and folding uncooked and  cooked portions together.  Lift and fold , continue until the eggs have set  and are moist, fluffy, and glossy.  Do not overcook the eggs. Now remove from the pan and set aside.  Ingredient for prawn fry : Take prawn marinated with turmeric and salt.set aside. Add the oil to a same kadhai .  When oil is hot slowly place the prawns in it. Cook on medium flame for couple of minutes. Do not over cook the prawns as it will become rubbery. Remove the prawns on to a plate and set aside.