"Lets party" cake

Cake mix - 1 box, any flavour
Water - 1 1/4 cup
Vegetable oil - 1/3 cup
Eggs - 3
Whipped fluffy white frosting or Betty Crocker® Rich & Creamy Vanilla frosting - 1 box
Food colors - yellow, pink, neon blue, neon green
Candy-coated chocolate candies - 1 box

1. Heat oven to 350°F (325°F for dark or nonstick pans). grease and flour bottom and side of 9-inch round cake pan, or spray with baking spray with flour. place paper baking cup in each of 9 regular-size muffin cups.
2. Make cake mix as directed on box, using water, oil and eggs. spoon about 2/3 full batter into muffin cups. pour the rest of the batter in the 8" pan
3. Bake as directed on box. cool completely or freeze as desired, about 1 hour.
4. In small bowl, place 1 tablespoon frosting; stir in 2 drops yellow food color.
5. In another small bowl, place 2 tablespoons frosting, 4 drops pink food color
6. In third small bowl, place 1/3 cup frosting; stir in 7 drops blue neon food color.
7. To remaining frosting in container, stir in 7 drops green neon food color.
8. Cut the top part of the cake so as to get a flat cake and then invert it. frost top and side with green frosting.
9. Frost 5 cupcakes with blue frosting, 3 cupcakes with pink frosting and 1 cupcake with yellow frosting.
10. Place the blue cupcakes sides touching, in circle on the base cafe. Place the pink cupcakes on the blue cupcakes. Place yellow cupcake on top center.
11. Press candies into frosting to decorate. store closely covered at room temperature.

Lady's finger/Bhendi curry

Serves: 4

Bhendi/Lady's finger - 4 cups
Oil - 6 tbsp
Mustard seeds - 2 tsp
Onion - 4 tbsp, chopped (preferable red ones for flavor and color)
Juice of 1 lemon
Brown sugar - 1 tbsp
Tomatoes - 2, finely chopped
Coriander - 4 - 5 strands, finely chopped
Salt - to taste

SPICES 1 (GROUND)
Turmeric - 1/2 tsp
Cumin - 1 tsp
Coriander seeds - 1 tsp
Red chilly powder - 1 tbsp
Garlic paste - 1 tsp
Water - 1-3 tsp

SPICES 2:
Cinnamon powder - 1 tsp
Cardamom powder(not pods)- 1/2 tsp

1. Carefully wash the okra, then dry them. cut off the pointed tip and the stalk and discard.
2. Mix spices 1 into a paste with a little water.
3. Heat the oil in a kadai or wok. stir-fry the mustard seeds until they pop, about 1 minute, then add the spice paste and fry for 2 minutes, then the onion for 3 minutes.
4. Meanwhile, chop the okra into 1-inch pieces, add them to the kadai, and gently toss for 5 minutes.
5. Add the lemon juice, sugar, tomato, spices 2, and coriander.
6. Stir-fry carefully for 5 more minutes. if the okra were tender to start with, they are now cooked perfectly. add salt to taste.

Serve at once. Do not store or freeze this dish as it will become sappy and mushy.

Cranberry and Apple Juice

This ginger flavoured cleansing juice offers a fine balance of sweet and sour flavours

Serves: 4

Apples - 4
Cranberry juice - 2 1/2 cups
Ginger - 1 inch piece, peeled and sliced

1. Peel the apples if you wish, then core and chop
2. Pour the cranberry juice into a food processor or blender. add the chopped apples and sliced ginger and process for a few minutes until combined and fairly smooth.

Serve chilled.

health benefits:
brightly coloured fruits, such as cranberries, contin valuable amounts of antioxidant vitamins, which are believed to have cancer-fighting properties.

Mushroom Soup - M-i-l style ;-)

Serves: 4

Mushroom - 2 cups, sliced
Mint leaves - 4-5 strands
Onion - 1 small, finely chopped
Cornflour - 1 tbsp
Milk - 1/4 cup
Cloves - 2
Sugar - 1 tbsp
Cumin powder - 1/2 tsp
Pepper powder 1/2 tsp
Water - 3 cups
Butter - 1 tsp

1. Cook the mushrooms with the water until they become soft and give out a nice aroma. Then drain the mushrooms and set aside. Save the drained water for later.
2. Now heat one teaspoon butter in a medium saucepan and fry the onions and mint leaves. To this add the water saved earlier and stir.
3. Then add the cumin powder, pepper powder, cloves, sugar and salt.
4. In the meanwhile, first mix the cornflour in the milk(make sure the milk is at room temperature) and add this mixture to the saucepan and stir the contents well.
5. Wait until the mixture comes to a boil, simmer for a min and then add the drained mushrooms and heat on medium flame for another 2 min. Serve hot or warm.

Pav Bhaaji

Serves: 4

Pav bread - 1 packet
Potatoes - 4 large
Pav Bhaaji masala - 4 tsp
Red chilli powder - 1 tsp
Garam masala - 1 tsp
Carrot - 3/4 cup, shredded
Peas - 3/4 cup
Onions - 2 medium, finely chopped
Tomato - 2 medium finely chopped
Oil - 2 tbsp
Salt - to taste

- For the paav bread
1. Break the bread along the marking and then slit it
2. Heat a non-stick flat griddle and spread about half teaspoon of butter. grill each side of the bread

- For the bhaaji
1. First boil the potatoes and carrot+peas separately with minimum water for the carrot+peas
2. Heat oil in a medium skillet, add onion and fry until the onions are soft and the edges are brown
3. Then add the pav bhaaji masala, red chilly powder, salt, tomatoes, and 1/4 cup of water
4. Stirring constantly fry tomatoes on medium-low heat for 5 -8 minutes or until the tomatoes are reduced to pulp, mashing tomatoes with the back of the spoon. add little water if the mixture sticks to the bottom of the skillet.
5. In the meanwhile, mash the potatoes completely and also mash the carrot+peas slightly. add these to the skillet along with the water used for boiling the carrot+peas
6. Cook on low heat while mixing the contents until all the ingredients blend
7. Then add the garam masala, heat for another min and remove from heat. keep the skillet closed for about 2 min

My favourite way of serving with the pav is, to sprinkle generously "finely chopped onions", and coriander on the bhaaji and with a 1/4 inch piece of lemon.

Aloo Mattar

Serves: 4

Potatoes - 5 large (250 gms)
Green peas (fresh or frozen) - 2 cups
Oil - 3 tbsp
Onion - 1 medium, sliced
Garlic - 1 1/2 tsp, crushed
Ginger - 1 1/2 tsp, minced
Chili powder - 1 1/2 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Salt - 1 1/2 tsp
Tomatoes - 2 medium, finely chopped
Garam masala - 1/2 tsp
Coriander leaves - 8-10 strands, finely chopped
Green chilies - 3, sliced

1. Peel and cut potatoes into small cubes
2. Use fresh peas, if possible. if using frozen peas, soak them in water for 15 minutes before cooking
3. Heat oil in a medium skillet, add onion and fry until the onions are soft and the edges are brown
4. Add crushed garlic and ginger and stirring frequently fry these for two minutes.
5. Then add chili powder, turmeric powder, coriander powder and salt, stir once and quickly add chopped tomatoes and 3-4 tablespoons of water
6. Stirring constantly fry tomatoes on medium-low heat for 5 -8 minutes or until the tomatoes are reduced to pulp, mashing tomatoes with the back of the spoon. add little water if the mixture sticks to the bottom of the skillet.
7. Put in potatoes, peas and 1 cup of water and stir to mix the ingredients. bring the mixture to boil over high heat, and then reduce heat to low, cover and cook on low heat for 15 minutes or until the vegetables are tender and most of the water has evaporated. add more water for thin gravy and adjust the seasoning with salt.
8. just before removing from heat sprinkle with garam masala, finely chopped coriander leaves and sliced green chillies. keep the vessel closed for about 2 min

Mooli Paratha

Makes : 6 parathas

Dough:
Wheat flour - 2 cups
Ghee - 2tbsp
Salt - 1 tsp
Water- 1 cup

Filling:
Mooli - 2 cups, grated
Water - for soaking
Onion - 1 cup, finely chopped
Pudina - 1/4 cup, finely chopped
Jeera - 1 tbsp
Green chillies - 4, finely chopped
Salt - to taste
Turmeric - a pinch
Oil - 1 tbsp

1. Add salt to thte grated mooli and soak for about 15 min.
2. Squeeze out all the water from the mooliand use it for kneading dough.
3. Heat oil in a medium pan and add jeera, then green chillies and onion, fry for around 2 min
4. Then add the pudina and stir fry till the onions become soft and turn brownish
5. Now add the grated mooli and cook until the mooli gives out all the water and we have a dry stuffing
6. In a medium bowl sift together the flour and salt. add the ghee to get a meal like mixture. Add the mooli water and mix. If the mixture is too dry, add more water one tablespoon at a time to get an elastic, tacky dough that is not sticky. Knead for a couple of minutes.
7. Cover dough with a damp kitchen towel and set aside for around 30 minutes.
8. Now make small balls of the dough a little bigger than an egg.
9. Flatten them out, dip in dry flour and roll them out using a rolling pin to a teacup saucer size. You may have to flour the dough lightly as you roll to prevent sticking and tearing.
10. Make smaller balls of the filling mix about the size of an egg yolk and place each filling ball in the center. Place the stuffed dough fold-side up, dust both sides with a bit of flour and roll out carefully into a 6 inch round.
11. Heat a non-stick flat griddle and spread about half teaspoon of butter. Grill each side of the paratha until cooked (little brown spots will appear across the surface). Remove onto plate and top with a pat of butter.

Serve immediately with curd or/and pickle

Cooks Tip:
- If at any point, you can't get past sticky, oil your hands lightly and continue kneading. the dough will come together in short order.
- With every roll out, keep turning the dough clockwise by 15 degrees to make sure that it doesn't stick. if at any point, the dough sticks or the filling starts coming out, pat with flour and continue carefully. It is ok to have some filling peeking out in spots.

Gongura Chutney

Gongura leaves - 1 cup
Green chillies - 15
Red chillies - 5
Fenugreek seeds - 1 tbsp
Oil - 3 tbsp
Salt - to taste
Mustard seeds - 1/2 tsp

1. First fry the red chillies and fenugreek seeds until red chillies colour deepens.
2. Grind these in the mixer into a dry powder.
3. Fry the green chillies separately on medium flame for 5 min. Add this to the powder and grind again.
4. Now fry the leaves with 2 tbsp oil until the leaves shrink and soften.
5. Add this also the mixture prepared earlier, add salt and grind coarsely; do not add any water
6. In a skillet, heat 1 tbsp oil and add mustard and wait for them to crackle
7. Once the mustard crackles, add the mixture from the mixer, mix well and remove from heat

serves as chutney and can be preserved for long term use

Knol Khol Curry

Serves : 2

Knol Khol - 2 cups, cut into 1" slices
Coriander - 5-6 strands
Fresh Coconut - 1/2 cup, shredded
Green chillies -2 or as desired
Peppercorns - 5 - 6
Turmeric - pinch
Salt - to taste
Onion - 1 cup, sliced
Oil - 1 tbsp
Mustard seeds - 1/2 tsp

1. Cook the knol khol pieces in water with salt to taste until done.
2. Grind to paste the coconut, green chillies, peppercorns, turmeric, and coriander using a blender or food processor.
3. Then in a skillet, heat oil and add mustard seeds and wait for them to crackle
4. Once the mustard seeds crackle, add the onions and fry till they become soft and turn golden brown.
5. Then add the paste from the mixer and heat on medium flame for around 5 min.
6. Then add the cooked knol khol along with the water to the vessel and mix well
7. Add more salt as required and heat until all the contents blend or until the curry reaches desired consistency.

Serve with chappatis or rice.

Bitter Gourd Curry

serves: 4

Bitter Gourd - 2 cups, diced
Jaggery - 1/3 cup
Tamarind - about the size of lemnon
Sambhar Powder - 1 tbsp
Salt - to taste
Oil - 2 tbsp
Turmeric - a pinch

1. In a thick bottomed pan, heat the oil and fry the bitter gourd on low heat for about 8-10 min until the bitter gourd shrinks and it browns slightly.
2. In the meanwhile soak the jaggery and tamarind in about 1/2 of cup of hot water so that the jaggery melts and the tamarind softens.
3. Once the Bitter Gourd has browned slightly, add the water in which the jaggery and tamarind is soaked to the pan. Sqeeuze out any water from the tamarind and also add the paste that comes out of the tamarind while squeezing to the pan.
4. Add the sambhar powder, salt, turmeric and mix the contents well. Heat on medium fame until the water reaches a boil while stirring occasionally.
5. Heat until all the contents blend and paste thickens. Add water as required and as you would like the consistency of the curry to be.

Serves as a side dish with chappatis, dosa and also tastes great with rice!!

Herbs Lentil Stew

Serves: 4

Methi leaves - 1 cup
Dill - 1 cup
Toor dal - 1/2 cup
Garlic - 3 cloves
Onion - 1 small
Green chillies - 5
Tomato - 1 medium
Mustard seeds - 1/2 tsp
Cumin Seeds - 1 tbsp
Oil - 1 tbsp
Water - 2 cups
Salt - to taste

1. Combine the leaves, garlic, onion, green chillies, tomato with the water and cook in a pressur cooker until the dal is copletely cooked.
2. Once it is cooked, drain and save the stock and wait for the cooked dal-leaves to cool
3. Once the leaves are cool enough to handle, puree them in a blender or food processor. If the dal is completely cooked and can be mashed using hand, then puree only the rest of cooked ingredients.
4. In a thick-bottomed pan, heat oil and add the mustard seeds. Once the mustard seeds crackle, add the cumin seeds and fry until their colour deepens.
5. Then add the pureed contents, dal, salt and the stock. Heat on high flame to bring to boil and then cook on low-medium flame for another 5 minutes.

Lentils and vegetables cooked with rice

Bisibele Bath

Serves: 4

Rice - 1 cup
Toor daal - 1 cup
Beans - 1/2 cup, cut into inch long pieces
Carrot - 1/2 cup, cut into inch long pieces, or as desired
Chayote (Seme badnekai) - 1/4 cup (optional), cut into inch cubes
Bottle gourd - 1/2 cup (optional), cut into inch cubes
Green bell pepper (Capsicum) - 1 small, cut into big pieces
Peas - 1/4 cup
Oil - 4 tbsp
Mustard seeds - 1/2 tsp
Curry leaves - 8-10
Bisibele bath powder - 2 1/2 tsp
Red chilly powder - 1 tsp
Salt - to taste
Turmeric - a pinch
Tamarind paste - 2 tbsp
Hing - a dash
Red chillies - 4-5

1. Cook the vegetables and daal with 10 cups of water in a pressure cooker until done.
2. Wash the rice in several changes of water and cook with 2 cups of water in a pressure cooker or rice cooker.
3. Once the daal and veggies are cooked, add tamarind paste, red chilly powder, salt and bisibele bath powder, mix well. Heat on medium flame while stirring until the mixture comes to a boil.
4. Boil the mixture for about 5 minutes until the flavours blend and then add the cooked rice.
5. Cover the vessel and cook on low flame for another 5 min
6. Parallely, heat oil for the seasoning and mustard seeds. Once the mustard seeds crackle, add asafoetida, curry leaves and red chillies.
7. Once the red chillies colour deepen, add the capsicum and peas and cook until done. Then add the seasoning to the daal+rice mixture and mix well
8. Cover with a lid and let is sit for around 10 min for all the flavours to blend.

Best served with potato chips or khara bhoondi

Stuffed Baby Eggplants

Serves: 4

Baby eggplants - 6 small round
Onion - 1 large, sliced
Peanuts/Groundnuts - 1/4 cup
Tamarind paste - 1 tbsp
Rasam powder - 1 tsp
Red chilly powder - 1 tsp
Salt - to taste
Jaggery - 1 inch cube
Coconut - 1/4 cup freshly grated
Coriander - 4-5 strands
Curry leaves - 10-15
Ginger - 1 inch piece
Garlic - 2 cloves
Turmeric - 1 tsp
Oil - 3 tbsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Asafoetida - a pinch

1. Cut the eggplants lengthwise into quarters, from the round end two-thirds of the way down toward the stem, so that they can be stuffed with spices yet still remain whole. Soak the brinjals in salted water
2. Grind to paste peanuts, tamarind, rasam powder, red chilli powder, salt, jaggery, coconut, coriander leaves, 6-8 curry leaves, ginger, garlic, and around 1/4 cup of water in a blender or food processor.
3. Heat the oil in a pressure cooker, add mustard seeds and wait for them to crackle
4. Once the mustard crackles, add the cumin seeds, remaining curry leaves and asafoetida.
5. Now add the onions and fry on low flame until the onions turn into a golden brown
6. In the meanwhile stuff the slit eggplants with the paste prepared earlier and place them on the onions.
7. Pour any left over paste into the cooker and add water as consistency is required
8. Pressure cook for one whistle. Let it cool; remove lid and pour into a serving bowl

Variation:
- Cut the eggplants lengthwise and add once the onions and cooked; then add the paste from the blender and pressure cook

Beans Bath

Serves: 2

Rice - 1 cup
Beans - 2 cups, cut into inch long pieces
Mustard seeds - 1/2 tsp
Red chilli powder - 1 tsp
Channa daal - 2 tbsp
Urad daal - 2 tbsp
Turmeric - 1/4 tsp
Vangibath powder - 2 tbsp
Oil - 3 tbsp
Tamarind paste - 2 tbsp
Salt - to taste

1. Wash, drain and soak the rice in warm water for about 10 minutes
2. Then cook the rice in a pressure cooker or rice cooker.
3. In a medium saucepan, cook the beans with minimum water and salt to taste until done and set aside
4. Heat oil in a pan until hot but not smoking. Add the mustard seeds and wait for them to sputter.
5. Once the mustard seeds sputter, add the channa dal and the urad dal and stir fry until the dals turn uniformly brown.
6. Then add the tamarind paste and fry until it dries up a bit and looks greasy. Now add the turmeric, red chilli powder and fry for about a minute.
7. Add the beans along with the water and fry till the dish thickens and very little water is left. Be sure to have less water to start with else the beans may get over-cooked.
8. Now add the vangibath powder and mix well and turn off the heat. The consistency of the dish should be good enough to mix with rice.
10. Now add the pre-cooked rice and salt and mix gently being careful not to break the grains.

Garnish with coriander leaves and serve hot!!

Bhel Puri

Serves: 4

Puffed rice - 4 cups
Potato - 2 cups, boiled, peeled, mashed
Red onion - 1 cup, finely chopped
Ripe tomato - 1 cup, finely chopped
Carrot - 1/2 cup, grated (optional)
Gram flour Sev - 1 cup
Green mango - 2 tbsp, grated
Coriander leaves - 2 tbsp, finely chopped
Tamarind Date chutney - 3 tbsp
Mint Coriander chutney - 3 tbsp
Coarsely crushed papdi – 1 handful (a biscuit like snack made from flour)
Lemon juice - 1 tsp
Chaat masala - to taste
Coriander powder - a pinch
Red chilli powder - a pinch
Garam masala - a pinch
Salt - to taste

1. To the boiled and mashed potatoes add the red chilli powder, coriander powder, garam masala and salt. Mix well and set aside
2. Take the puffed rice in a large bowl, and to it add the chutneys, onions, tomatoes, papdi, half of the Sev, lemon juice ad chaat masala. Mix well
3. Divide the bhel puri into 4 equal portions and top them equally with the remaining Sev, raw mango and coriander leaves.

Banana Strawberry Smoothie

Full of enery-giving oats and fruits, this tasty drink makes a brilliant breakfast

Serves: 4

Bananas - 2, quartered
Strawberries - 2 cups
Oatmeal - 2 tablespoons
Plain live yogurt - 2 1/2 cups

Place the bananas, strawberries, oatmeal and yogurt in a food processor or blender
Process for a few minutes until combined and creamy
Pour into tall glasses and serve

Cooks tip:
- Use ripe bananas and add sugar if you like it to be little more sweet than the sweetness the fruits provide
- Prepare fruit drinks just before serving to gain maximum benefit from the nutrients

Beans-Peanut Curry

Serves: 4

Beans - 2 cups, cut int inch long pieces
Peanut - 1/2 cup
Red chillies - 4
Garlic - 2 cloves
Rice - 2 tbsp
Onion - 1 large, cut lengthwise
Salt - to taste
Oil - 2 tbsp
Mustard seeds - 1/2 tsp

1. Cook the beans with enough water to immerse the beans and salt to taste and set aside.
2. In a frying pan, fry the peanut and red chillies together. They need to be fried until the peanuts turn golden brown and the colour of the chillies deepen. Just before the peanuts are done, add the rice and fry for 1/2 min
3. Grind the chillies, groundnut, rice and garlic to the blender or food processor.
4. Heat oil in a wok and add mustard seeds. Wait for the mustard seeds to pop and then add the onions and fry till golden brown.
5. Then add the cooked beans with as much water as you would like the consistency. mix well and then add the peanut powder prepared earlier.
6. Add more salt as required and mix. Heat until all the contents blend well with each other. Too much cooking is not required as all the contents are pre-cooked.

Corn-Methi pulao

Serves: 4

Basmati rice - 2 cups
Ginger-Garlic paste - 2 tsp
Oil - 4 tbsp
Onion - 1 large, sliced
Methi leaves- 1 cup shredded
Sweet corn - 1/2 cup
Cinnamon powder - 1/2 tsp
Cloves - 4
Cardamon - 2
Peppercorns - 2-3
Salt - to taste

1. Wash, drain and soak the basmati rice in warm water for about 10 minutes.
1. Heat oil in the pressure cooker and add the cinnamon, cloves, peppercorns and cardamom. Then add the ginger-parlic paste and stir fry for about a min
2. Add the onions and fry until the onions turn translucent and become soft. Add the methi leaves and corn and mix well. Stir fry until the contents become a little greasy.
3. Drain the rice and mix gently not to break the grains. Add salt to taste, then water and pressure cook for 1 whistle. Allow to cool for about 10 minutes and then fluff up the rice.

Vegetable Peking Noodles

Serves: 2

Hakka Noodles - 1 packet
Capsicum - 1 sliced
Carrot - 1 cut into inch long pieces
Beans - 8-10, cut into inch long pieces and slit lengthwise
Cabbage - 1/2 cup, sliced
Spring Onion - 1/2 cup, shredded
Garlic - 1 clove, chopped
Red Chillies - 4
Soy Sauce - 2 tbsp
Red Chilli Sauce - 1 tbsp
Oil - 2 tbsp
Salt - to taste
Ground Pepper - to taste

1. Cook the noodles as per the instructions on the packet
2. Heat oil in a frying pan on high heat and add the garlic, and red chillies
3. Reduce the heat to medium and add the beans and little bit of salt and stir fry for about a min
4. Add the carrots and little more salt and stir fry for about 1/2 a min
5. Now add the capsicum and cabbage and mix well
6. Add the soya sauce, red chilli sauce and salt/pepper as required and stir fry until the vegetables are cooked.
7. Now add the noodles and stir fry on high flame. Use chop sticks, if available, to mix the noodles.
8. Garnish with the spring onions and serve hot.

Tomato Onion Chutney

Serves: 4

Fresh Tomatoes - 3 medium, coarsely chopped
Onion - 2 medium, coarsely chopped
Red chillies - 5, broken into half
Tamarind - size of a small lemon
Pepper - 1 tsp
Jeera - 1 tsp
Garlic paste - 3/4 tbsp
Ginger paste - 3/4 tbsp
Oil - 3 tbsp
Salt - to taste
Mustard seeds - 1 tsp
Channa daal - 2 tbsp
Coriander - for garnishing

1. In a thick bottomed saucepan, heat about 2 1/2 tbsp of oil until it is hot but not smoking. Add the onions and cook them until the onions turn slightly brownish. Remove from the pan and set aside.
2. Then add the tomatoes to the same pan and fry until they are soft and set aside
3. In a smaller pan, fry thr ginger, garlic, tamarind, jeera, pepper and red chillies for about 2 min.
4. In the blender or food processor, first powder the items from the smaller pan. After they are coarsely powdered, add the tomatoes, onion, coriander and salt to taste and grind all the ingredients to a fine paste. Remove the chutney to a serving bowl.
5. For the seasoning, heat the remaining oil and add the mustard seeds and wait for them to crackle. Once the mustard seeds crackle, add the channa dal and stir-fry until they turn evenly brown. Pour the seasoning on the chuntney. Garnish with coriander.

Paneer chilli

Serves: 2

Paneer - 1 cup, chopped into cubes
Green chilies - 3-4
Soya sauce - 1 tsp
Tomato ketchup - 1 tsp
Ginger-Garlic paste - 1 tsp
Onions - 1/2 cup lengthwise slices
Capsicum - 1/2 cup slices
Oil - 1 tbsp
Coriander - 2-3 strands
Salt

1. Heat oil and fry the paneer cubes till they turn slightly brownish and then take them out
2. In the remaining oil, add ginger-garlic paste and onions, fry till onions turn translucent
3. Add capsicum, slitted green chilies and fry till they become soft
4. Add soya sauce, tomato ketchup, salt and paneer and mix well
5. Garnish with coriander leaves

Chana Dal Chutney

Serves : 4

Kadle bele/Chana dal - 1/2 cup
Udinna bele/Urad dal - 1/4 cup
Red chillies - 8
Tamarind paste - 1 tbsp
Dry coconut - 2 tbsp, optional
salt - to taste
Oil - 1 tsp

1. In a skillet, shallow fry on medium-low heat the Channa dal with the oil until it turns uniformly brown and set aside.
2. Now heat the Urad dal and the red chillies on medium-low heat until the Urad dal turns uniformly brown and the red chillies color deepens and set aside.
3. Grind together the channa dal, urad dal, red chillies, tamarind paste, coconut, salt and 1/2 cup of water until the contents reduce to a fine paste. Add more water if the mixer is unable to run.
4. Remove the chutney from the mixer jar to a bowl and add more water as you would like the consistency to be.

Can be served with idlis, dosas, chappatis, and also with rice.

Idli Sambar

Serves:4

toor daal - 1/3 cup
Onion - 1 medium, cut in inch cubes
Potato - 1 medium, cut into inch cubes
Tomato - 1 medium, cut into inch cubes
Turmeric - a pinch
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Asafoetida - a pinch
Curry leaves - 6-8
Coriander - 5-6 strands
Salt - 2 tbsp
Sambhar powder - 1 tbsp
Vangibath powder - 2 tbsp

1. Wash the toor daal and cook in the cooker along with the tomato, onion and potato. Add turmeric and enough water to soak the items.
2. Once the daal along with the vegetables is cooked, take out from cooker and mix the contents, and add the sambar powder, vangibath powder and salt
3. Heat on the medium-low flame for about 5 min so that all the ingredients blend well
4. For the seasoning, heat the oil and add the mustard seeds and wait for them to crackle
5. Once the mustard seeds crackle, add asafoetida, curry leaves and fry for about 10 sec. Add the seasoning to the sambhar and garnish with coriander.

Masala Dosa

Serves: 4

Long grained rice - 1 1/2 cups
Idli rice - 1/2 cup
Urad dal - 1/2 cup
Fenugreek seeds/Methi seeds- 2 tbsp
Chana dal - 2 tbsp
Salt - to taste

1. Wash and soak all ingredients (other than salt) together for atleast 6 hrs
2. Drain and reserve the water and grind both separately in a blender to a fine paste, adding some the reserved water as needed (if the grinder/blender seizes up) until the mixture is of batter consistency.
3. Add the salt, and mix thoroughly; keep overnight to ferment
4. The next day, check the batter; make sure that the batter has fermented (notice increase in volume).
Wait till fermentation which depends on the weather conditions. When it is ready to be used, add some water if too thick and mix so that it is of a pouring consistency.
5. Heat the tava/griddle on medium-high heat . While pouring the batter bring back to medium.
6. Put little oil/ghee or butter and wipe with paper towel. Pour the a laddle full of dose batter and spread in circualr motion. Pour a little oil (about 1/2 teaspoon) all around the crepe and on the centre as well. Let it cook for about min or untill the edges of dose leaves the tava.

7. Then lower the heat and spread approximately 1 tablespoon of onion chutney evenly all over the dosa. Carefully place 2 tablespoons of simple potato sabji in the centre, fold the the dosa at the middle.

8. Sprinkle a little ghee or butter. Roast for a minute or two. Remove from flame, top it with another tsp of butter and serve immediately with coconut chutney.

Alternatively, stuff the dosa with the aloo sabji only, and serve the onion chutney as a dip.

Idli

Serves: 8-10

Idli rice - 1 cup
Rice - 1 cup
Urad daal/uddina bele - 3/4 cup
Pre-cooked rice - 1/4 cup
Salt - 2 tbsp

1. Wash and soak the 2 types of rice together, the urad separately for about 8 hours. Soak the pre-cooked rice separately for about 8 hrs also.
2. While grinding, grind the soaked urad daal first, the batter should be very fine, smooth to the point to looking foamy. Set the urad dal paste aside.
3. Then grind the pre-cooked rice. Add the soaked rice to this and grind to a smooth paste.The rice batter also needs to be fine, but can be a little coarse compared to the urad daal batter.
4. Mix the rice and the urad daal batter together and let it ferment overnight.
5. Morning, check if the batter has fermented (notice increase in volume and some sour smell). If it fermented, then add the salt and mix well.
6. Steam the idlis in a pressure cooker or idli cooker for about 10-12 minutes.

Cooks tips:
- Fermentation which depends on the weather conditions and mix the batter well before cooking using a idli stand in the cooker

- Enough water to withstand 10-12 minutes of steaming should be added to a pressure cooker before using to cook idlis

Mushroom-Peas curry

Serves: 4

Mushroom - 2 cups, chopped
Peas - 1 cup
Onion - 1 large
Ginger-Garlic paste - 1 tbsp
Coriander powder - 2 tsp
Red chilli powder - 1 tsp
Cloves - 5-6
Cinnamon - 1/2 tsp
Cardamom powder - 1/2 tsp
Tomato - 2 medium
Green chilly - 1
Salt - to taste
Garam masala - 1/2 tsp
Coriander - 6-8 strands

1. Grind the onion into a fine paste and set aside.Grind the tomatoes and the green chilly into a puree separately.
2. Heat oil in a medium saucepan, and add cardamom, cinnamon and cloves and fry for 1/2 a min
3. Then add the ginger garlic paste, fry for a min. Add the onion paste and heat on medium-low flame until the paste turns into a golden brown colour.
4. Add the coriander powder, red chilli powder and mix well. Then add the tomato puree and heat for another min.
5. Add the mushroom and heat on medium flame until the mushrooms are cooked. If using fresh peas follow the mushrooms with the peas and mix the contents well. If using frozen peas add only in the last 2-3 min.
6. Once the mushroom and peas are cooked add salt to taste and sprinkle the garam masala, mix and close the vessel and heat for a min.

Garnish with coriander and serve immediately.

Spicy Poha

Gojjavalakki

Serves: 4

Thick Poha/Avalakki - 2 cups
Jaggery - 2 one inch cubes
Tamarind - about the size of a lemon
Rasam powder - 2 tbsp
Turmeric - 1 tsp
Salt - to taste
Peanut - 1/4 cup
Channa daal - 2 tbsp
Urad daal - 2 tbsp
Mustard seeds - 1/2 tsp
Red chillies - 8
Curry leaves - 8-10
Coriander - 6-8 strands
Dry coconut - 1/4 cup (optional)
Oil - 2 tbsp

1. Pulse the poha in a blender a couple of times, so that it is crushed coarsely,  and set aside.Make sure not to powder it too smooth.
2. Mix the jaggery, tamarind, salt and rasam powder in 3 cups of water and place on stove on low heat. Keep stirring until all the jaggery and salt dissolves. Do not boil the water. Mild heating is good enough.
3.Pour the spiced water on the crushed poha in batched while mixing continuously. Add enough of it to make the poha damp. Be careful not to add too much water and make a paste of the the poha.
4. Cover and let soak. After about 15-20 minutes, check if the poha is too dry. If it is add little more of the spiced water and soak for another 15-20 minutes. The poha would have absorbed the spices well, by now.
5.  Heat oil in a pan and add the mustard seeds and wait for them to crackle. Once the mustard seeds crackle, add the asafoetida, and peanuts. Fry for about 20 seconds, so that the peanuts are slightly done before add the channa dal and urad dal.
6. After add the channa dal and urad dal, fry on low heat until all the dals turn uniformly brown. Then add red chillies and fry until their colour deepens.
7 Immediately add the poha, turn off the heat and mix well. Once mixed heat, turn the heat on again and just mix the contents while the heat is on until the poha becomes a little warm.
8. Garnish with coriander and serve hot

Panchrangi Dal

Serves: 4

Toor dal - 4 tbsp
Moong dal - 2 tbsp
Masoor dal - 2 tbsp
Urad dal - 1 tbsp
Channa dal - 1 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Cinnamon - 1 stick
Cloves - 2
Curry leaves - 4-6
Red chilies - 4, small
Green chilies - 4, finely chopped
Ginger - 2 tsp, finely chopped or grated
Garlic - 2 tsp, finely chopped or grated
Tomatoes - 2, diced
Garam masala - 1/2 tsp
Coriander - 4-5 stalks
Juice of one lemon
Oil - 2 tbsp
Salt - to taste

1. Wash the dals, soak for an hour and then drain.
2. Add enough water to cover all the dal and cook in a pressure cooker or cook dal till soft on the stove.
3. Heat the oil in a pan and add the mustard seeds
4. Once the mustard seeds crackle, add the cumin seeds, cinnamon and cloves
5. Then add the curry leaves, green chillies, red chilies, ginger and garlic and fry for 1 minute.
6. Now add the tomatoes and garam masala and cook until the tomatoes are soft and blend well with the spices added earlier.
7. Then add the cooked dals, and salt and mix well. If the dals were not cooked completely earlier, they need to be cooked now, else mixing and heating till the contents blend is good enough.
8. Turn off the heat completely and add the lemon juice and mix.
9. Garnish with coriander and serve hot or warm

Shredded Carrot Halwa with Pistachios

Not an everyday dessert, this North Indian dish is served hot or warm, with or without cream, and is regally garnished with silver or gold foil, fried almonds, cashews and puffed lotus. Use whatever suits the occasion.
For best results, hold the carrots at a 45-degree angle to the shredding surface of a box shredder, you want long shred neither too thin nor too thick.

Carrot - 9 medium sized(1 1/2 lbs), washed, peeled, shredded and pressed dry
Half-and-half - 1 1/2 cups
Whole milk - 2 1/2 cups
Whole black peppercorns - 8
Sugar - 1/2 cup
Light brown sugar, lightly packed - 1/2 cup
Cardamom seeds - 1 tsp, coarsely powdered
Ghee or unsalted butter - 1/3 cup
Raw almonds - 2 tbsp, sliced or slivered
Raisins or currants - 2 tbsp
Pistachios - 1/4 cup
Ground cloves - 1/4 tsp
Freshly ground nutmeg - 1/4 tsp
Ground cinnamon - 1/4 tsp
Golden syrup or light honey - 2 tbsp
Edible silver or gold foil - two 4-inch squares for garnishing

1. Combine the carrots, half-and-half, milk and peppercorns in a heavy non-stick saucepan and stirring constantly, bring to a full boil over high heat. Reduce the heat to moderately high , and stirring frequently, cook for about 25-35 minutes, reducing the heat to moderately low toward the end of cooking, until the milk is reduced to a pasty fudge and the mixture is nearly dry.
2. Add the sugars and half of the cardamom and, stirring steadily to prevent scorching, cook for about 10-12 minutes or until the mixture is again nearly dry. Remove the pan from heat and set aside.
3. Heat the ghee or butter in a small pan over moderately low heat, add the almonds and raisins, separately and fry until golden. Remove with a slotted spoon and set aside. Add the hot butter to the carrot mixture along with almonds, raisins, pistachios and ground spices, and again place the pan over moderately low heat.
4. Cook until the mixture begins to pull away from the sides of the pan. Remove the pan from heat, extract the peppercorns, if desired, and stir in the golden syrup or honey.
5. Transfer the halwa to a decorative serving bowl or tray and garnish with the optional silver or gold foil, remaining cardamom and any of the above suggested garnishes.

Onion Pakoda

Serves: 2

Onion - 1 large, thin slices
Gram flour - 1/2 cup
Curry leaves - 1/4 cup, finely chopped
Salt - to taste
Red chilli powder - 1 tsp
Water - 1/4 cup
Oil - for deep frying

1. Mix all of these together - onions, gram flour, red chilli powder, curry leaves, salt with as little water as possible. The mixture should be thick with more onions and less flour
2. Add small portions of these, depending on the size you would like into the deep frying pan and fry until golden brown

Serve immediately with Tomato Ketchup or Mint-Coriander Chutney

Mushroom Broccoli Stir Fry

serves: 4

Mushroom - 2 cups chopped
bBroccoli - 1 cup cut into small florets
Onion - 1/2
Salt - to taste
Pepper - to taste
Oil - 1 tbsp

1. Heat oil in a saucepan and add the onions. Cook until the onions become soft and turn slightly brown.
2. Stir in the mushrooms, and add salt and pepper to taste. nook om medium flame for about 5-8 min until the mushrooms are almost done.
3. Now stir in the broccoli and add more salt if necessary. Cook for about 2 min and cover the pan.
4. Remove from heat and keep covered for another 5 min.

Palak Paneer

serves: 6

Palak - 2 lb, washed and coarsely chopped
Paneer - 2 cups, cubed
Butter or Ghee - 2 tbsp
Onion - 1 medium, finely chopped
Coriander powder - 1/2 tbsp
Red chilli powder - 1/2 tbsp
Jeera powder - 1/4 tsp
Garam masala - 1/4 tsp
Cashews - 5
Poppy seeds - 1 tsp
Tomato - 1 medium, cut into 2 inch cubes
Turmeric powder - a pinch
Curds - 1/4 cup
Salt - to taste
Sugar - 1/2 tsp
Cinnamon - 1/2 inch piece
Cloves - 2
Black peppercorns - 4
Lemon wedges - for garnishing

1. In a medium pan, heat about 1/2 tbsp of butter, fry the paneer cubes till they turn slightly brownish and then take them out and set aside. Now fry the palak to the same pan until it is done. Allow to cool and grind to a paste.
2. In a small pan fry the cinnamon, clove and pepper corns in 1/2 tsp of ghee and powder them.
3. Grind the cashews and poppy seeds with 2 tbsp of water into a smooth paste.
4. In a thick bottomed pan, heat the remaining butter and add the powdered spices and after 1/2  min add the chopped onions and fry until they are crisp and golden brown.
5. Add the coriander powder, red chilli powder, jeera powder and mix well. Add the tomatoes and cook until the water content reduces and a gravy is formed.
6. Add the whipped curd. Cook on low-medium flame until the oil floats on top.
7. Add salt, sugar, ground palak, turmeric and cook for another minute. Stir in the cashew-poppy seed paste, add water as desired and cook until the gravy thickens.
8. Add the paneer cubes, sprinkle the garam masala, stir gently and remove from heat. Keep the pan closed for another 2 minutes.

9. Garnish each serving with a wedge or twist of lemon or lime.

Khara Pongal

Serves: 2

Moong dal - 1/4 cup
Rice - 1/2 cup
Water - 2 1/2 cups
Mustard seeds - 1/2 tsp
Green chilles - 3
Pepper - 1 tsp, coarsely ground
Jeera - 1 tsp
Curry leaves - 5
Coriander - 4-5 strands
Oil - 1 tbsp
Salt - to taste
Cashews

1. Fry the moong dal in a pan until the colour of the dal slightly deepens and it gives out a nice aroma
2. Cook the moong dal, rice, water, and salt in a pressure cooker for one whistle.
3. Heat oil in a large pan, fry the cashews until golden brown. Remove them from the pan.
4. Add the mustard seeds and wait till they crackle. Then add the curry leaves, green chillies, pepper powder, jeera and stir
5. Now add the cooked rice+dal to the pan and stir well
6. Garnish with coriander and cashews

Pongal can be served with coconut chutney or raitha as an accompaniment.

Sweet Pongal

Serves: 2

Moong dal - 1/4 cup
Rice - 1/2 cup
Water - 2 1/2 cups
Ghee - 2 tbsp
Jaggery - 1 cup
Cashews, Raisins
Cardamom - 1/2 tsp, powdered

1. Fry the moong dal in a pan until the colour of the dal slightly deepens and it gives out a nice aroma
2. Cook the moong dal and rice along with water in the cooker for one whistle.
3. Meanwhile melt the jaggery with 1/2 cup water in a pan until a syrup if formed. Add cardamom to the jaggery as it melts
4. Then add the cooked rice+dal to this syrup.Stir well and cook on low heat until the mixture blends well.
5. Heat 4 tablespoons of the ghee in a separate pan and fry cashews to golden brown. Add the cashews to the pongal
6. Add raisins and fry for a few more seconds or until they swell up. Add the raisins to the pongal

Serve hot with more ghee if required ...

Spicy Potatoes

Serves: 4

Potatoes - 8 medium

Onion - 2 medium, sliced

Tomatoes - 2 medium, sliced

Oil - 2 tbsp

Mustard seeds - 1/2 tsp

Red Chilli Powder - 1/2 tsp
Daniya/Coriander Powder - 1/2 tsp
Turmeric - a pinch
Salt - to taste
Coriander - 4-5 strands, finely chopped

1. Cook the potatoes with salt in a pressure cooker for 5 whistles. Then let the potatoes stay for 10 minutes. Very carefully, drain the hot water from the potatoes and let it cool for 5-10 minutes. Peel the potatoes. Cut into 1-inch cubes.
2. In a frying pan, heat one tablespoon of oil.
3. When the oil is hot, add the mustard seeds till it starts to splutter
4. Add the sliced onions, cook till they are soft and golden brown
5. Now add the tomatoes, red chilly powder, daniya powder, turmeric and mix well and cook on medium-low heat for about a min. Add more salt as required.
6. Add the cut potatoes to the seasoning and stir. Toss the potatoes gently.
7. Let the potatoes cook in low heat till evenly brown. Stir occasionally so as to not burn them.
8. Garnish with the coriander. Potatoes are ready to be served.

Vegetable Upma

Khara Bath/Uppittu/Rava Upma

Serves : 2

Coarse rava/Upma rava - 1 cup
Cooking oil - 4 tbsp
Chana dal - 1 tsp
Urad dal - 1 tsp
Curry leaves - 5-6
Green chillies - 4, finely chopped
Ginger - 1 tsp, grated, optional
Onion - 1/2 cup, finely chopped
Water - 2 1/2 cups
Salt - to taste
Coriander - 4-5 strands
Coconut - 1/4 cup, optional
Mustard seeds - 1/2 tsp
Carrot - 1/4 cup, diced
Beans - 1/4 cup, diced
Peas - 1/4 cup
Potatoes - 1/4 cup diced
Lemon juice - 1/4 tsp

1. Roast the Rava/Sooji/Semolina on low flame in 1 tbsp of cooking oil until the toasted aroma of Semolina waffles through. Transfer it to a plate.
2. Heat remaining oil in a non-stick pan. Add mustard and when it begins to splutter add urad dal and chana dal. Stir for a minute till the dals slightly brown.
3. Add curry leaves, green chillies, grated ginger, stir for about 1/2 a min or until the ginger is done.
4. Add the onions and stir till the onions become soft or golden brown.
5. Add the vegetables and cook till the vegetables are slightly done.
6. Add the water and bring to boil, then add salt.
7. Add the roasted Rava/Semolina in small batches and stir in between. Make sure no lumps are formed. (Do not put all the rava at once in the boiling liquid).
8. Close the lid of the vessel and cook on low-medium heat for about 2 min or until the rava is done.
9. Garnish with coriander, lemon juice and fresh coconut. Serve Hot!

Variation 1: Averekalu Upma
Upma can be made only with the averekalu(1 cup) in place of the vegatables. Averekalu to be added at the same point as the vegetables.

Variation 2: Simple Khara Bath
Upma can be made without the vegetables

Variation 3: Festival Khara Bath
Upma without onion and vegetables, this tastes better when the "optional" coconut is added.

Kesari Bath

Sajjige/Sooji Halwa/Sheera/Sanja

Serves: 4-6

Rava/Semolina/Sooji (fine) - 1 cup
Sugar - 1 cup
Ghee (clarified butter) - 2/3 cup
Cardamom powder - 1/2 tsp
Milk - 2 cups
Saffron - a pinch
Raisins, cashews - for garnishing
Pineapple or Banana fruit - 1/2 cup diced (optional)

1. Roast the Rava/Sooji/Semolina on low flame in 1 Tbsp of Ghee until the toasted aroma of Semolina waffles through. Transfer it to a plate.
2. Soak the saffron threads in about 1 Tbsp of warm milk.Toast the raisins and cashews in about 1 Tbsp of Ghee and set aside. Make sure the raisins plump up and the cashews obtain light brown color.
3. Take a heavy bottom pan and boil milk along with 2 cups of water and let it come to a boil.
4. Add the roasted Rava/Semolina in small batches and stir in between. Make sure no lumps are formed. (Do not put all the rava at once in the boiling liquid). Close the lid of the vessel and cook on low-medium heat for about 2 min or until the rava is done.
5. Add in the sugar and stir once and cover this with lid and turn the flame to medium.
6. Also put in the saffron milk, which now acquires a beautiful yellow color. After a while the liquid gets completely absorbed.
7. Now add the ghee in small batches and stir well on low flame. After a while the ghee starts leaving the sides of the pan. Now add the cardamom powder and mix well.
8. Finally garnish with roasted cashews and raisins. Serve Hot!

Notes:
Pineapple or banana pieces can be added to enhance the taste of Kesari Bath. The fruit pieces can be added to the boiling water. Boil 1/2 cup of additional water if you plan to use these fruits to help accommodate for water being absorbed by the fruit pieces.