Fried Idlis

Idlis - 6
Curry leaves - 4, chopped
Coriander leaves - 2-3 strands, optional
Sesame seeds - 1 tbsp, optional
Mustard seeds - 1/2 tsp
Oil - 2 tbsp
Salt - to taste

1. Cut the Ildis in the shape of French fries.
2. Heat 1/2 tbsp oil in a thick non-stick flat pan and add the cut idlis
3. Toss around the idlis in the pan. Do not handle them a lot as they tend to break.
4. Separately heat 1/2 tbsp oil, add mustard seeds and wait for them to splutter. Add the chopped curry leaves, sesame seeds and then add this mixture onto the idlis and toss them around a little more.
5. Adding salt is optional as it depends on the idlis.
6. Make sure that the idli fries, brown evenly on all the sides.
7. Garnish with chopped coriander. Serve Hot!!

Idli Upma

Serves : 2

Idlis 7-8
Mustard seeds - 1/2 tsp
Urad daal - 1 tsp
Gram daal - 1/2 tsp
Green chilies 2, finely chopped
Ginger - 1/4 inch finely chopped
Onions - 1/2 cup finely chopped
Turmeric - a pinch
Coconut - 1 tbsp, optional
Coriander leaves - 2-3 strands - finely chopped, optional
Oil - 1 tsp
Salt

1. Powder the idlis with hand. There should not be big lumps.
2. Heat oil and add mustard seeds. When they start popping up, add the channa daal and the urad daal and stir until they turn golden brown
3. Add the curry leaves, and green chillies. Fry for about 1/2 a min
4. Add the copped onions and ginger and stir until the onions are soft and translucent.
5. Add turmeric and powdered idlis. Mix well. If requir5ed, add salt (Idlis will have salt, so be careful while adding extra salt). Stir fry until they mix up well.
6. Garnish with coconut and chopped coriander leaves.

"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.