Baked Fish

Ingredients :

Whole Fish - 1

Turmeric Powder - 1/4 tsp

Chilly Powder - 2 tsp

Corriander Powder - 2 tsp

Ginger garlic Paste - 2 tsp

Pepper Powder - 1 tsp

Salt - to taste

Oil - 1 tblsp

Onion - 1/2

Garlic - 3 cloves

Cilantro - 1/2 bunch

Lemon - 1/2

Preparation Method :

1. Wash the fish nicely and make small slits on both sides.

2. Marinate the fish with salt, chilly powder, turmeric powder, corriander powder, pepper powder and ginger garlic paste.

3. After marinating for half an hour, stuff the onions, garlic, lemon slices and cilantro into the body of the fish.

4. Sprinkle few drops of oil over the body of the fish.

5. Bake the fish in an oven preheated to 350 degrees for 20 minutes.

6. Set the oven to broil mode and broil it for 5 minutes.

7. Flip the fish and broil the other side for another 5-10 minutes until the skin of the fish is nicely browned.

 * Garnish with cilantro and lemon rings and serve.

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Fish Masala

Ingredients :

For Marinating :

Fish - 1 lb (cut into pieces)

Red Chilly Powder - 2 tsp

Corriander Powder - 1/2 tsp

Turmeric Powder - 1/4 tsp

Fennel Powder - 1/2 tsp

Salt - as needed

Lemon Juice - as needed (app. 1 tblsp)

For Masala :

Onion - 1 big(or 2 small finely chopped)

Tomato - 1 big (or 2 small chopped)

Green Chilly - 4

Red chilly Powder - 2 tsp

Corriander Powder - 1.5 tsp

Turmeric Powder - 1/4 tsp

Fennel Powder - 1/4 tsp

Cumin Powder - 1/4 tsp

Grated Cococnut - 2 tblsp

Tamarind - small lime sized

Salt - as needed

Cilantro - for garnish

Oil - 2 tblsp

Preparation Method :

1. Cut the fish into small pieces and marinate with the ingredients under 'For Marinating'.

2. After about 5 minutes of marinating, shallow fry the pieces.

3. To prepare the masala, heat oil in a pan and fry the onions till golden brown.

4. Next add the tomatoes and green chillies and cook till the tomatoes become pulpy.

5. Now add the tamarind pulp and all the dry spices. (red chilly powder, corriander powder, turmeric powder, cumin powder, fennel powder and salt)

6. Grind the coconut and add it to the masala. 

7. Cook till the mixture is well cooked and oil seperates from the masala.

8. Finally add the fried fish pieces and chopped cilantro.

9. Toss gently and cover with a lid. Cook on medium low heat for few minutes and switch off. 

*  Serve with white rice or chapathi.

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Fish Biryani

Ingredients :

Basmati rice - 2 cups

Fish fillets - 4 

Onion - 1

Green Chillies - 2 (minced)

Ginger-garlic paste - 2 tblsp

Tomato - 2 ( crushed)

Coriander leaves(Cilantro) - handful

Mint leaves - handful 

Chilly powder - 2 tsp

Coriander powder - 1 tsp

Cumin powder - 1tsp

Turmeric powder - 1/4 tsp

Curd - 1/2 cup

Salt - to taste

Ghee - 2 tblsp

Cumin seeds - 1 tsp

Cloves - 5 

Cinnamon stick - 2 pieces 

Cardamom - 2 pods

Bay leaf - 1

Star anise - 1

Cashew nuts/ Almonds - 10

For fish :

Oil - 3-4 tblsp

Chilly powder - 1/2 tsp

Salt - 1/2 tsp

Turmeric powder - 1/4 tsp

Pepper powder - 1/4 tsp

Egg - 1

Preparation Method :

1. Wash and soak the rice for half an hour. Fry the rice in 1 tblsp of ghee and keep aside.(optional)

2. Cut the fish fillets into small pieces.

3. Take a small bowl, beat the egg in it and mix the spices under 'For fish' with it (chilly powder, pepper powder, salt and turmeric powder).

4. Coat the fish pieces with the above mixture and shallow fry it. Keep it aside.

5. Heat ghee in a deep pan and add cinnamon, cardamom, bay leaf, star anise and cloves.

6. Add onions and fry till it becomes golden brown. Add the remaining ginger-garlic paste and green chillies and fry for 2-3 mins, until the raw smell disappears. 

7. Add the tomato puree along with the chilly powder, coriander powder, cumin powder, turmeric powder and curd and fry till a nice spicy paste is formed.

8. Add part of the chopped coriander leaves saving a part for garnishing. Add chopped mint leaves and fry for another minute. 

9. Add the nuts to this mixture.

10. Put the above mixture with the rice into a rice cooker with 3 cups water and let it cook.

11. Once the biriyani is done add the fried fish pieces to it. Gently toss everything without breaking the rice and keep covered for 10 minutes. Do this when the biriyani is still very very hot so that the flavour of the fish will get blended with the rice.

 * Garnish with cilantro and few fried fish pieces on top and serve with raita.

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Capsicum Fish

Ingredients :

Fish fillets - 2 (cutt into pieces)

Onion - 1/2 (diced in medium sized pieces)

Tomato - 2 ( finely diced)

Capsicum - 1 (diced in medium sized pieces)

Chilly powder - 1tsp

Pepper powder - 1tsp

Coriander/dhania powder - 2 tsp

Turmeric powder - ¼ tsp

Ginger garlic paste -1 tsp

Salt - to taste

Mustard Seeds - ¼ tsp

Curry Leaves - 5

Oil - 2 tsp

Coriander leaves - (for garnishing) 

Preparattion Method :

1.Take a deep bowl mix half the spices (1/2 tsp chilly powder, 1/2 tsp pepper powder, 1tsp coriander powder,1/4 tsp turmeric powder, salt and 1/2 tsp ginger garlic paste) to make a thick paste. Add fish pieces to this and rub to coat the masala on all the fish pieces. 

2. Heat oil in a kadai or deep sauce pan and shallow fry the fish pieces. 

3. Once both the sides of the fish is browned, remove it and keep aside.

4. Now add some oil to the same kadai. When the oil is heated, splutter the mustard seeds and curry leaves. Saute the onions until they start to sweat.

5. Next add the capsicum pieces and tomato along with remaining spices (1/2 tsp chilly powder, 1/2 tsp pepper powder, 1tsp coriander powder,salt). Saute for 3 minutes or till the tomato pieces are nicely cooked.

6. At this stage add the fish pieces. Toss everything gently without breaking the fish pieces.

7. Let this cook for another 2 minutes until all the juices from the tomatoes are completely absorbed by the fish.

*  Garnish with coriander leaves, split chillies or lemon slices. Serve with rice varieties, biriyani, pulao or chapathi.

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Lemon Pepper Shrimp (Prawns)

Ingredients :

Shrimp - 1 lb (cleaned and deveined)

Freshly ground pepper - 1 tsp (or as per taste)

Lemon - 1

Salt - as needed

Oil - 1 tsp

Turmeric Powder - 1/4 tsp

Ginger garlic paste - 1 tsp

Preparation Method :

1. Gently scrap the zest of the lemon and put it in a bowl along with the ginger garlic paste, salt, turmeric powder, freshly ground and juice of half the lemon.

2. Add the shrimp to this and toss everything together till the shrimp is coated with the .spices.

3. Heat oil in a pan and when it is hot enough, add the shrimp.

4. Stir fry the shrimp for 2-3 minutes until the shrimp is cooked. The shrimp curls up and becomes opaque, an indication that it is cooked.

5. Transfer it to a serving bowl. Over cooking of the shrimp will make it rubbery.

 * Serve as a side, as appetizer or toss with some veggies to make a simple shrimp salad.

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Chilli Prawns

Ingredients :

Marination :

Shrimp - 500 gms

Ginger Garlic Paste -2 tsp

Chilli Power -1 spoon

Garam Masala Powder -1/2 tsp

Corn flour -1 tblsp

Red food color - couple pinches/drops

Lemon juice -1 tblsp 

For tossing :

Bell pepper (colored ) -1 cup (sliced lengthwise)

Curry Leaves - 1 string

Onion - 1/2 cup(Sliced lengthwise)

Chilli sauce - 1 tblsp or to taste

Soya sauce - 1 tblsp or to taste

Preparation Method :

1. Clean and devein the Shrimp.

2. Mix the Shrimp with all the marination ingredients and let it sit for an hour.

3. Heat oil in a wok, fry the curry leaves and scoop it out and keep separately.

4. In the same pan saute the onions and the bell peppers. Let the veggies stay crunchy.

5. Add the chili sauce and little Soya sauce.

6. Add the marinated shrimp on the sautéed veggie bed and close it with a lid and let it cook on a low flame.

7. After couple minutes mix it together and let it cook for another minute

8. Add the curry leaves to it.

9. Yummy spicy Chilli Shrimp ready.

* Serve it with any kind of pulav or serve as a starter. 

Tips :

Do not overcook the shrimp, it will become rubbery.

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Shrimp (Prawns) Biryani

Ingredients :

Shrimps(Prawns) - 500  grams

Basmati rice - 2 cups

Onion - 1(thinly sliced)

Green Chilly - 2 (minced)

Ginger-garlic paste - 2 tbsp

Tomato - 2 ( crished/finely diced)

Lemon - 1

Coriander leaves - handful

Mint leaves - handful (optional)

Chilly powder - 2 tsp

Coriander powder - 1 tsp

Turmeric powder - 1/4 tsp

Curd - 1/2 cup

Salt - to taste

Cloves - 4 

Cinnamon stick - 1 piece 

Cardamom - 2 pods

Bay leaf - 1

Star anise - 1

Ghee - 2 tblsp

Oil - 2 tblsp

Preparation Method :

1.Devein and clean the shrimps and rinse with water thoroughly. 

2.Add 1 tsp of chilly powder, 1/2 tsp of coriander powder, a pinch of turmeric powder, 1 tbsp of ginger-garlic paste, curd and salt.Toss everything together and keep it aside. 

3.Heat ghee and oil in a deep pan and add cinnamon, cardamom, bay leaf, star anise and cloves.

4.Add onions and fry till it becomes golden brown. Add the remaining ginger-garlic paste and green chilly and fry for 2-3 mins, until the raw smell disappears. 

5.Add the tomatoes along with the rest of the chilly powder, coriander powder and turmeric powder and fry till a nice spicy paste is formed.

6.Add part of the chopped coriander leaves saving a part for garnishing. Add chopped mint leaves and fry for another minute. 

7.Add the shrimp mixture to this paste and fry for 2 minutes. Overcooking the shrimp will make it rubbery. 

8.Put this mixture into a rice cooker along with rice and 3 cups water.Pour the juice of a whole lemon on top.

9.Once the biriyani is done, put it into an oven safe tray. Heat it for 10-15 minutes in a 350 degree oven to remove the excess liquid.(optional).

* Grnish with cilantro and fried shrimp and serve with some raita.

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Zafrani Pulav

Ingredients :

Basmati Rice - 2 cup

Saffron - 1 tsp 

Nuts (Cashews, Almonds, Pistachios, Walnuts etc) - 1 cup

Dried Fruits (Black Raisins, Golden Raisins, cranberries, pineapple, papaya etc) - 1 cup

Fresh fruits (Pomogranate, Grapes, Apple ) - 1 cup

Whole Garam Masala - (1 bay leaf, 1 cinnamon stick, 1 cardomon, 3 cloves)

Black Cumin - 1/2 tsp

Fried Onions - 1/2 cup

Ginger garlic paste - 1 tsp

Cilantro - handful

Mint - handful

Sugar - 1 tblsp

Corriander- Cumin Powder - 1 tblsp

Milk - 1/4 cup

Oil - 2 tblsp

Ghee - 1 tblsp

Preparation Steps :

1. Wash and soak the rice for atleast 10 minutes.

2. Slice the onion lengthwise and fry it.

3. Soak the saffron strands in the milk.

Preparation Method :

1. Heat oil in a pan and splutter the cumin seeds and whole garam masala.

2. Add the nuts and dried fruits and saute for a minute on very low flame to prevent them from getting burnt.

3. Add the ginger garlic paste, sugar and corriander-cumin powder.

4. (After this you can cook in a rice cooker or stove top.) Add the above mixture to the rice along with required water, fried onions, half of the saffron- milk mixture and finely chopped corriander and mint leaves.

5. Let it cook till the rice is done. At this stage add the remaining saffron-milk mixture on top of the rice.

6. Add the fresh fruits and mix gently with a fork without breaking the rice.

7. Add few drops of ghee on top.

*  Garnish with additional nuts, fruits, cilantro and fresh saffron strands.

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Potato Salad

Ingredients :

Small potatoes – 1.75 pounds (or 800 grams)

Mayonnaise – 2/3 cup

Butter milk – 1/4 cup

Plain ranch or seasoned ranch – 2 tbsp

Dijon mustard sauce – 2 tbsp

Spicy mustard sauce – 1 tbsp

Garlic clove – 1 (finely chopped)

Fresh dill – 3 tbsp

Chopped celery – 1/3 cup

Chopped red onion – 1/3 cup

Freshly ground black pepper – 1/2 tsp

Salt to taste (preferably Kosher salt)

Chopped basil or parsley for garnishing

Method of Preparation :

Boil potatoes with 1 and 1/4 tbsp of salt until fork tender. That is when you pierce it with a fork or knife it should be tender but too tender.

Remove from heat and drain it in a colander and cover it with a clean towel for 10 minutes and let it cool in the refrigerator for 15 to 20 minutes or in the freezer for 5 to 8 minutes. If you think the potatoes are over cooked plunge them in ice water bath to stop cooking.

In a small bowl whisk together mayonnaise, mustard sauce, garlic, dill, buttermilk, ranch, salt and pepper.

Cut the cold potatoes into quarters and place it in a large bowl and pour the dressing. I didn’t remove the skin of potatoes but it is optional.

Add celery and red onions and toss everything well. Refrigerate for a few hours or overnight before serving. Cold Potato Salad is ready.

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Navadhanya Sundal

Ingredients :

Karamani (Red chowli, Thatta Pyir, Cowpeas, Black-eyed peas, Field Peas)

Chana dal (Bengal Gram)

Black chana (Black Chikpeas)

Green chana (Green Chikpeas)

Matki (Moth Beans)

Kabuli chana (Chikpeas)

Peanut (Groundnut, Nilakadalai)

Kulith (Horsegram)

White watana (White Peas)

Green Watana (Green Peas)

etc.

Preparation Method :

1. Take any nine varieties of lentils and soak in water for 5-6 hours.

2. Directly cook the same in water with turmeric powder and salt. Drain the excess water.

3. Heat 2-3 tbsp oil in a kadai, add 1 tsp mustard seeds, urid dal, broken red chillies, curry leaves, hing powder (asafoetida). 

4. Add the cooked lentils and saute for two minutes. Prasad is ready. 

5. Finish the sundal in one of the following ways. 

Option 1

You can garnish with fresh grated coconut.

Option 2 

Crush fresh coconut, green chilli, a small piece of ginger and little cumin seeds in the mixer and add to this.

Option 3 

You can also add chilli powder.

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Cabbage Salad

Ingredients :

Cabbage - 1/2 small (sliced)

Carrot - 1 (shredded)

Green Bell Pepper (capsicum) - 1/2 (sliced thinly)

Mung Sprouts - 1 cup

Jicama - 1/2 cup (julienned)

Cilantro - 2 tblsp (finely chopped)

Almonds - 10 (chopped)

For Dressing :

Orange Juice - 1/2 cup

Ginger juice - 1 tsp

Salt - 1/4 tsp

Sugar/ Honey - 1 tblsp

Black Pepper Powder - 1/8 tsp

Preparation Method :

1. Mix all the vegetables together. Chop all the vegetables in uniform size.

2. Whisk together all the ingredients for dressing.

3. Mix the dressing with the chopped vegetables. Adjust any seasoning if required.

4. Chill the salad and serve as a healthy meal.

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Tricolour Salad (Indian Special)

Ingredients :

1 small broccoli

8-9 baby corns chopped diagonally

1 big carrot

3 tbsp butter

Pepper powder, salt, as per taste

Method :

1) Wash the baby corn and boil the same in water with little salt for 5 minutes

2)Take out, drain the water and keep aside

3)In the same water, blanch the broccoli florets for a second, remove, drain and keep aside.

4)Wash and peel the carrot, slice the same diagonally and cut into 3-4 pieces.

GREEN LAYER

In a kadai add 1 tbsp butter, add the broccoli florets and sauté for a minute, add pepper powder and salt, sauté for another minute. Remove from the kadai and keep aside.

WHITE LAYER

In a kadai add 1 tbsp butter, add the baby corn, sauté for a minute, add salt and pepper powder, sauté for another minute, remove from the kadai and keep aside.

ORANGE LAYER

In a kadai add 1 tbsp butter, add the carrots, sauté for a minute, add salt and pepper powder, sauté for another minute, remove from the kadai and keep aside.

* Now arrange the same in a plate first green layer, then white and lastly orange layer to represent the tricolor. Your tricolor salad is ready to serve.

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Snakeguard Salad

Ingredients :

Oil - 1/2 spoon

Curd - 100gms{with out cream}

Salt-1 spoon

Mustard powder - 1 spoon

Cumin seeds- 1/4 spoon

Snake gourd - 200gms

Cinnamon powder - 1/2 spoon

Preparation Method :

1. Boil the snake gourd pieces for 5 minutes. Remove water.

2. Heat oil in a pan, fry cumin seeds. 

3. Add the snake gourd pieces. Mix with mustard powder and cinnamon powder.

4. Finally mix with curd. Before serving only add salt.

 

* This a variety dish for fat children.

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Sabz Chana

Ingredients :

1. Bowl of Chickpeas

2. One Small Onion - Sliced along its length

3. One Small Tomato - Chopped to small cubes

4. Turmeric / Haldi Powder

5 .Cummin / Zeera Seeds

6. Garam Masala

7. Coriander Leaves / Salad Leaves / Cilantro

8. Salt

9. Cooking Oil

10.Slice of Lemon / Salad Sauce (optional)

11. Green Chilies (optional )

Method of Preparation :

1. Soak the chickpeas for about 5 hours or overnight as per convenience. Boil them till they are soft when pressed under a spoon.

2. Heat about one tblsp of cooking / olive oil in a shallow cooking pan. Add cumin seeds and a pinch of turmeric powder to it.

3. Add onion slices to the cooking pan, as soon as cumin seeds begin to crackle. Keep moving and mixing the content of the pan. You can also add green chilies here if you want to.

4. When onion slices start changing the color to light pink , add boiled chickpeas, pinch of garam masala and salt to taste. Keep moving the contents of the pan with a ladle. It is good, not to let the onion turn golden before adding chickpeas.

5. Once the contents in the pan seem to be drying up, reduce the flame to the minimum. Add tomato cubes now and mix the content againfor 30-35 seconds. Switch off the flame and cover the pan to retain the heat and steam. This will allow the tomatoes to soften suitably. You may squeeze lemon at this stage or keep it for later.

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Chana Chaat

Ingredients :

Black Chikpeas (Kala Channa) - 2 cups (You can also use white chikpeas, green chikpeas or any other type of beans)

Onion - 1 (chopped)

Tomato - 2 (deseeded and chopped)

Green Chutney - 2 tsp

Boiled Potato - 1/2 cup (chopped)

Cucumber - 1/4 cup (deseeded and chopped)

Green Chillies - 2 (chopped)

Cilantro - 2 tblsp (Chopped)

Roasted Cumin Powder - 1 tsp

Red Chilly Powder - to taste

Chaat Masala - 1 tsp

Black Salt (or white salt) - to taste

Lemon Juice - 2 tblsp

Sev – for garnish

Cilantro – for garnish

(You can also include other vegetables like raw mango, grated carrot, grated beetroot etc to the chaat.)

Prepration Method :

1. Soak the chikpeas and pressure cook with some salt for 3-4 whistles or till the chikpeas are soft. (You can also use a slow cooker method for soaking and cooking.)

2. After the pressure is gone, strain the chikpeas in a seperate bowl. 

3. Mix in the veggies. (You can add about 2 cups of assorted chopped vegetables like onion, tomato, cilantro, green chillies, capsicum, carrot, beetroot, raw mango, cucumber, boiled potato etc.)

4. Add the cumin powder, green chutney, chilly powder, salt, lemon juice and chaat masala.

5. Toss everything together. Taste it and adjust anything if needed.

6. Garnish with Cilantro and serve. This tastes good when served warm or cold.

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Cranberry Chiffon Salad

Ingredients :

Fresh Cranberries - 1 lb

Sugar - 1 cup

Crushed Pineapple - 1 can (14 oz)

Mini Marshmallows - 1 bag (about 3 cups)

Pecans (chopped) - 1 cup

Whipped Cream (or Cool whip) - 1 tub (8 oz)

Preparation Method :

1. Coarsely grind the fresh cranberries in a food processor or blender.

2. Mix sugar with this and let it rest in the refrigerator for 15 min -1 hr.

3. Mix in the crushed pineapple, pecans and marshmallows.

4. Gently fold in the whipped cream.

5. Refrigerate for few hours so that the flavours can blend together. Serve chilled.

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Tofu (Paneer) Stirfry

Ingredients :

Extra Firm Tofu - 14 oz (cut into small cubes)

Chopped Garlic - 1 tsp

Chopped Ginger - 1 tsp

Bell Pepper - 1 (sliced)

Green Onions - 2 stalks (chopped)

Dry Red Chilly - 1 (chopped)

Soy Sauce - 1 tblsp

Chilly Garlic Sauce - 1 tblsp

Lemon Juice - 1 tsp

Sesame Oil - 2 tblsp 

Sesame Seeds (toasted) - 1 tblsp (for garnish)

Preparation Method :

1. Heat 1 tblsp oil in a pan/wok and add the tofu cubes. 

2. Fry on medium flame (stirring occasionally) till all the moisture evaporates and the sides are browned. This takes about 10-15 minutes.

Tip :- You may freeze the tofu and cut into cubes. This will help in quick browning.

3. Once the tofu becomes crispy and brown, move the tofu to the sides and make a well in between.

4. Add 1 tblsp of oil and add the chopped garlic and ginger.

5. After a minute add the remaining ingredients in quick sucession - green onions, bell pepper, dry red chilly, lemon juice, soy sauce and chilly garlic sauce. 

6. Increase the heat and stir fry till everything comes together. 

7. Switch off and garnish with a generous amount of toasted sesame seeds.

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Asparagus Broccoli Stir Fry

This quick stir fry recipe makes an instant salad that can be had as a healthy dinner for those who are on diet. It can also be had as a side dish with any roti varities, burger or with rice. The same recipe can be used for different vegetables like beans, zucchini, broccoli, asparagus etc.

Ingredients :

Asparagus - 1 lb

Broccolli florets - 1/2 cup

Pepper - 1 tsp

Salt - 1 tsp

Garam Masala - 1/2 tsp

Shallot Onion - 1 (finely chopped)

Ginger garlic paste - 1 tbsp

Oil - 2 tblsp

Lemon Juice - from 1 lemon (2 tblsp)

Preparation Method :

1. Break the woody ends from the bottom of the asparagus and discard. Next cut it into 1 inch pieces.

2. In a small bowl, combine papper, garam masala, salt, ginger garlic paste and little oil.

3. Add the broccolli florets and asparagus pieces to this bowl and toss well to coat the masala very well on the veggies.

4. In a large skillet, heat the oil. Add the chopped onion and fry for 2 minutes. 

5. Next add the veggies and stir-fry for 5 minutes on medium-high flame. Switch off when the veggies are still crunchy.

6. Add the lemon juice and toss. Serve as a salad or as a sidedish.

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Sundal (Chikpea Salad, Chundal, Chikpea poriyal)

Sundal is the most easiest evening snack that you can make. It is a very common streetfood in tamil nadu often served in beaches and parks. On the other hand, it is also a festive dish made by hindus (during navarathiri). 

It is made by soaking and cooking any dry beans. Then the beans is seasoned and garnished with fresh grated coconut. The commonly made sundal is channa sundal (with chik peas). The other sundal varieties are channa dal sundal, green gram sundal, green peas sundal, peanut(groundnut) sundaland kidney beans sundal. This can be had as a snack, salad or as a sidedish with rice.

Ingredients :

Chick Peas (or any other beans) - 1 cup
Onion (sliced lengthwise) - 1/4 (optional ingredient)
Coconut (fresh grated) - 2 tblsp
Salt - to taste
Mustard Seeds - 1/2 tsp
Dry Red Chilly - 2
Curry Leaves - 1 string
Asafetida - a pinch
Oil - 1 tblsp

Preparation Method :

1. Soak the chick peas over night, wash it and pressure cook with enough water. 

2. Once the pressure is released, drain the water and keep aside. 

(Alternatively you can use canned chikpeas and skip the above steps. Use one whole can at a time. Discard the water in the can and wash the chikpeas before using.)

3. Heat the oil in a flat pan and fry the mustard seeds, asafetida, dry red chilly and curry leaves. 

4. (optional) Saute the onions until it turns golden brown.

5. Now add the cooked peas and required salt and fry for a minute.

6. Add the fresh grated coconut, toss everything together and remove from heat.

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Fresh Fig Salad

Ingredients :

Fresh Figs - 2 cups (about 1 lb)
Mango - 1 (peeled and diced)
Onion - 1/ Green Onions - 2 (chopped)
Tomato - 2 (diced)
Garlic - 2 cloves (minced)
Green Chillies - 2 (minced)
Lemon Zest - 2 tsp
Lemon Juice - 3 tblsp
Salt and Pepper - to taste

Preparation Method :

1. Combine all the above ingredients.

2. Chill for few hours before serving to blend all the flavours.

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Yellow Squash Raita

Yellow Squash raita is a cool and refreshing sidedish which goes along with any variety rice and roti. It compliments very well with spicy biriyani too. It can be even had as such as a small snack on a hot summer day.


Ingredients :

Yogurt - 2 cups
Yellow Squash - 1 (grated)
Red Onion - 1/2 (finely chopped)
Tomato - 1 (finely chopped)
Green Chilly - 1 (minced)
Salt - to taste
Cilantro - 1 strand (finely chopped)


Preparation Method :

1. Beat the yogurt nicely.

 
2. Add the yello squash, onion, tomato, salt, green chilly and cilantro to the yogurt.

 
3. Mix well and chill before serving. This can be served as a salad or as a side with any pulav, biriyani or any variety rice.

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Sprouts Salad

Sprouting is a process where the seeds or grains are allowed to germinate. This naturally increases the nutritious value of the grain. It also increases the digestability of the same. Sprouts increase the vitamin and mineral content of the grain and decrease the carbohydrate and calorie content.
Basically any whole legume or grains can be sprouted. Some sprouts have a change in flavour after sprouting. I've used whole green gram for this salad. But it can be substituted by sprouted chik pea, black channa or any bean.


Ingredients :

Sprouts - 1 cup
Onion - 1/2(Chopped)
Tomato - 1(Chopped)
Green Chilly - 1 (Minced)
Lemon - 1/2
Salt - to taste
Cilantro - handful (chopped)
Mint leaves - 2-3(finely chopped)

Preparation Method :

1. Mix the onions, tomato,green chilly, sprouts, chopped mint and cilantro.

2. Add few drops of lemon juice to it with little salt.

 
3. Mix everything nicely and serve as a healthy snack.

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Avocado Salad

Avocado is a complete food with lots of nutrients. It is a very versatile fruit as it takes on both sweet and savory taste perfectly. Its got a buttery texture and hence can be used as a healthy substitute for butter with bread. This salad is very refreshing as an evening snack or as a side with roti. For those people under diet this make a wonderful meal all by itself.

Ingredients :

Avocado - 2(Chopped)

Red Onion - 1/2(Chopped)

Tomato - 1(Chopped)

Jalapeno Peppers/ Green Chilly - 1 (Minced)

Lemon - 1/2

Salt - to taste

Pepper - 1/4 tsp

Cilantro - handful (chopped)

Method :

1. Mix the onions, tomato and green chilly.

2. Add few drops of lemon juice to it along with little salt and pepper. 

3. Mix everything nicely with cilantro.

4. Add the avocado pieces and toss everything gently.

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Filter Coffee

Ingredients :

Coffee powder – 3 tbsp

Boiling water – 1 cup

Milk – 1 cup (8 oz or 240 ml)

Sugar – 2 and 1/4 tsp (adjust to taste)

How to brew coffee using the special filter?

1. Add 3 tbsp of coffee powder to the filter and press it using a ladle or spoon or the stemmed disc that comes along with filter.

2. Add boiling water slowly (very slowly) and make sure coffee powder is pressed well or else water penetrates quickly which we don’t want.

3. ose the lid and let it rest. Decoction will get collected in the bottom container.

4. This is the first decoction. You can add this to milk and make coffee which will be strong.

5. ou can also add another 1/2 cup of boiling water to the filter and extract the second decoction.

6. You can use this as well for making coffee which will not be as strong as the other. Or you can mix it with the first decoction for uniform concentration and then use it.

Preparation of Coffee :

1. Boil milk and transfer it to the serving cup.

2.  Add sugar and decoction (little by little), adjust the level depending on how strong you drink your coffee. 

3. Now pour from the cup to the saucer and back to the cup until everything is mixed and froth is formed. 

* Enjoy your coffee.

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