Boondi Raitha

 Serves: 4

Yogurt - 2 cups
Boondi - 1 cup
Sugar - 1
Dry mint leaves - 1/2 tsp
Coriander leaves - 1 tbsp, finely chopped
Cumin powder - 1/2 tsp
Garam masala - a pinch
Black pepper powder - a pinch
Red chili powder - a pinch
Black rock salt powder - apinch
Salt to taste

Method

1. Beat yogurt and sugar well. Sprinkle jeera powder, garam masala, black pepper, red chili, black salt and mix in. Taste to check if you need additional salt. Add little salt as to taste if needed.

2. Then add boondi, mint and coriander leaves, mix well with yogurt.

Serve chilled. Add more boondi for garnishing while serving.  

South Indian Potato Peas Curry

Serves: 6

Fresh or Frozen peas - 1 cup
Potato - 2 large, cut into 1/2 inch cubes
Coconut - 1/2 cup, grated
Onion - 1 medium, roughly chopped
Tomato - 1 medium, roughly chopped
Garlic - 3 cloves
Ginger - 1/2 inch piece, coarsely chopped
Coriander powder - 1 tbsp
Green Chillies - 5
Turmeric - 1/4 tsp
Coriander leaves - 4-5 stalks
Mint leaves - 15
Salt - to taste
Oil - 1 tbsp
Mustard seeds - 1 tsp
Methi leaves - 10-15 strands, finely chopped

1. First boil the potatoes with the skin until done. Let them cool. Once they are cool enough to handle, peel the skin and cut into 1" cubes.
2. Grind together the coconut, onion, ginger, garlic, tomato, coriander powder, turmeric, green chillies, coriander leaves, mint leaves with 1/2 a cup of water to a fine paste.
3. In a heavy-bottomed pan, heat the oil and add the mustard seeds. Wait for the mustard seeds to crackle and then add methi leaves and fry for about 2-3 minutes until the leaves are cooked.
4. Then add the paste prepared earlier, salt to taste and until the aroma changes from that of fresh ingredients to that of cooked gravy, i.e. for about 10-15 min on medium flame.
5. If you are using fresh peas, add them now and cook for about 5 more minutes before adding the potatoes. If using frozen peas, add the potatoes and peas and cook for about 4-5 minutes for the flavours to blend.

Serve hot or warm with chappatis or rice.

Spinach Deviled Eggs

Serves: 10 - 12

Hard-cooked eggs - 12
Mayonnaise - 1/4 cup
Vinegar - 2 tbsp
Butter or margarine, softened - 2 tbsp
Sugar - 1 tbsp
Pepper - 1/2 tsp
Salt - 1/4 tsp
Spinach - 1/2 cup, finely chopped

1. Slice eggs in half lengthwise; remove yolks and set whites aside.
2. In a small bowl, mash yolks with a fork. Stir in the mayonnaise, vinegar, butter, sugar, pepper and salt. Add spinach and mix well. Spoon into egg whites and  serve immediately.

Garlic Mushrooms with a Parsley Crust

These garlic mushrooms are perfect for dinner parties, or you could serve them in larger portions as a light supper with a green salad.

Serves: 4

Large mushrooms - 12 ounces, stems removed
Garlic cloves - 3, crushed
Butter - 12 tbsp, softened
Fresh white bread crumbs - 1 cup
Fresh parsley - 1 cup, chopped
Egg - 1, beaten
Salt - to taste
Cayenne pepper - to taste
Cherry tomatoes - 8, to garnish

1. Preheat the oven to 375 F. Arrange the mushrooms cup side up, on a baking sheet. Mix together the garlic and butter in a small bowl and divide 8 tbsp of butter among the mushrooms.
2. Heat the remaining butter in a small frying pan and lightly saute the bread crumbs until golden brown. Place the chopped parsley in a bowl, add the bread crumbs, season the mixture with salt and cayenne pepper and mix well.
3. Stir in the egg and use the mixture to fill the mushroom caps. Bake for 10-15 minutes, until the topping has browned and the mushrooms have softened. Garnish with quartered cherry tomatoes.

Cooks tip:
If you are planning ahead, stuffed mushrooms can be prepared up to 12 hours in advance and kept in the refrigerator before baking.

Tawa Paneer Chaat

Spicy panner stuffed in crisp puris and served

Serves: 4

Paneer - 500 gms, cut into 1/2 inch cubes
Crisp Puris meant for Pani Puri - as required
Oil - 3 tbsp
Onions - 2 large, chopped finely
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Green chillies - 3-4, seeded and chopped
Tomato puree - 3/4 cup
Pav Bhaji masala - 3-4 tbsp
Salt - to taste
Chaat masala - 1/2 tbsp
Fresh corainder leaves - 2-3 tbsp, finely chopped

1. Heat oil in a wok and add onions. Saute till browned.
2. Add ginger paste, garlic paste and saute. Add a little water and continue to saute for about a minute.
3. Add green chillies and saute for another minute.
4. Add tomato puree, pav bhaji masala, salt and chaat masala and continue to cook on low flame until the oil seperate from the masala.
5. Add the paneer cubes and half of the coriander leaves. Stir gently
6. Check seasoning and cook on low heat for about 2 minutes.
7. Make small holes in the puris and stuff with the paneer mixture.
8. Garnish with the remaining coriander leaves and serve immediately.