Ingredients:

2 tsp sprouted chawli (bajra\ lobhia)
2 tsp sprouted kala chana (brown chick peas)
2 tsp sprouted moong (whole green gram)
2 to 4 tsp soaked soyabeans for 4 hours
2 tsp soaked chana dal (split bengal gram) for 2 hours , 100 grams rice flour (chawal ka atta)
100 gms soya flour
2 potatoes, boiled , peeled and mashed and 1 teaspoon cumin seeds (jeera)
50 gms home made butter
salt and chilli powder to taste
5 tsp sesame seeds (til)
1/2 tsp asafoetida (hing)
oil for deep-frying

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Ingredients:

1 1/4 cup Gram Glour
1 1/4 cup Maida
250 gms Ghee
2 1/2 cups Sugar
1 1/2 cup Water
2 tbsp Milk
1/2 tsp Cardamom seeds crushed coarsely
4" squares cut from a thin polythene sheet

Method:

 Sift both flours together.Heat ghee in a heavy saucepan. Add flour mixture and roast on low till light golden. Keep aside to cool a little, stirring occasionally. Prepare syrup simultaneously. Make syrup out of sugar, water and milk. Bring syrup to 2 1/2 thread consistency Pour at once into the flour mixture. Beat well with a large fork till the mixture forms threadlike flakes. Pour onto a greased surface or thali and roll to 1" thickness lightly. Sprinkle the elaichi and gently press down with palm. Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet. Store in an airtight container. 

Raw Bananas – 2(500gms)
Red Chili Powder – 1tsp
Turmeric Powder – 1/4tsp
Salt to Taste
VepuduKaram– 1 1/2tsps
Oil – 10tsps



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Ingredients:

Method:

Wash and Soak the tamarind in 1 glass of water for 1 hour. Extract the tamarind juice from the soaked tamarind using water.Strain the tamarind using a fine mesh. Now add the remaining water, saunf, poppy seeds, grated coconut, grated mango, neem tree flowers,roasted chanadal, jaggery, cantaloupe and watermelon seeds. Mix well until the jaggery dissolves completely. Allow it to sit for 30 mins so that all the flavors blend together. Serve cold.

Note:

Ideally ugadi Pachadi is made in a mud pot.

Ingredients:

Method:

Ingredients:

1. 2 Medium Sized Cups Fine Rice
2. 1.5 Medium Sized Cups Grated Unripe Mango
3. 4 Medium Sized Green Chillies Cut Into Vertical Slices
4. 1 Table Spoon Curry Leaves
5. 1.5 Table Spoon Minapappu ((Urad Dal)
6. 1/4 Tea Spoon Turmeric
7. 1.5 Tea Spoon Ginger Garlic Paste
8. 4 Red Chillies
9. 1.5 Tea Spoons Salt
10. 1/2 Tea Spoon Jeelakarra (Cumin Seeds)
11. 1/2 Tea Spoon Avalu (Mustard Seeds)
12. 4 Table Spoons Oil

Method:
Boil 2 Cups of Rice in 3.5 Cups of Water until Rice is almost cooked. Ensure that Rice is not overcooked and gets sticky, Rice should be well cooked and shouldn't be sticky.Transfer the cooked Rice to a big plate and let it cool.Heat oil in a pan and add Jeelakarra (Cumin Seeds), Avalu (Mustard Seeds), Red Chillies, Curry Leaves, Green Chillies to it. Fry them for a while and add Minapappu (Urad Dal). Fry the ingredients until Minapappu turns light golden brown color and add Ginger Garlic Paste. Fry the ingredient 2-3 minutes and Turmeric powder and turn of the heat immediately. While the Oil is hot add grated Mango and keep it aside.Add Salt to the Rice and mix the Fried Oil ingredients in the Rice.Mix well and serve.
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Ingredients:

• 2 C lukewarm water
• 1 C buttermilk
• 1 1/2 Tbsp yeast 
• 1 1/2 Tbsp salt
• 1/3 C white sugar
• 6 1/2 C AP flour
• 1 C  dried cranberries
• zest from two large organic oranges
  
• butter 

Metthod:
 Mix all the dry ingredients together.  Mix in the cranberries and orange zest.  Mix in the liquids; keep going until ALL the flour is incorporated.  Cover loosely and allow to rise until the dough rises and collapses ,2-5 hours. It's much easier to use the dough when it's allowed to cool in the fridge overnight, but you can go on to the next step right away if you need to.Shape the dough, and put it in your greased baking pan.  Allow to rise for at least an hour.  Twenty minutes before you're going to bake the rolls, preheat the oven to 375F.  Bake the rolls on a center rack for 30-45 minutes, until golden brown.

Ingredients:

• Prawns- 250 gm
• Red chilly powder - 1 tsp
• Turmeric powder - 1/4 tsp
• Ginger - A small piece
• Green chillies - 3 nos (chopped)
• Garlic pods - 4 nos
• Curry leaves - 2 string
• Salt to taste
• Grated coconut -1/2 cup
• Crushed dried red chilly - 4nos
• Shallots ( sliced ) - 5 nos
• Coconut oil - 5 tsp
• Water - 1 cup
• Kudampuli ( Gambooge ) - 2 pieces
• Mustard seeds - 1/2 tsp

  Method:

  Clean the prawns and marinate it with 1/4 tsp turmeric powder and little salt and keep it aside for about 10-15 minutes.Heat Coconut oil in a pan and add mustard seeds and when it pops up, add curry leaves and crushed dry red chillies and fry for one minute.Add sliced shallots, chopped green chillies, crushed ginger and garlic and saute till shallots become soft and transparent. Then add prawns along with water, grated coconut , red chilly powder, kudampuli and enough salt and cook covered for about 10 minutes in a medium flame.After 10 minutes cook uncovered for another 2min till the thoran becomes dry and then remove from the flame.

Ingredients:

100g butter
150g sugar
50g sour cream
3 eggs
1tsp Lemon zest
210g cake flour
1tsp baking powder

Method:

Wash and cut kiwis into small sizes.Grease with butter and line the base of cake tin with baking paper.Beat butter, sugar till pale and fluffy.Add in yogurt and mix well.Add egg one at a time, combine well.Fold in flour and baking powder and lemon zest slowly combine and mix well.Pour cake batter into prepared pan and smooth out the top.Arrange kiwis on top of the cake batter – decorate this to make it nice and pretty.Bake at preheated oven at 180c for 60-80mins or until a skewer comes out clean.Dust the cooled cake with some icing sugar.and serve it as cool.

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urad dal - 1/4 cup (kandi pappu)
Moong dal - 1/4 cup (pesara pappu)
Channa dal - 2 tbsps (senaga pappu)
Green chilies - 2, slit length wise
Ginger, finely minced
Haldi - 1/4 tsp (turmeric pwd)
Coriander seeds - 1/2 tsp (crushed)
Tomato - 1, chopped
Ghee - 3 tsps
Cumin seeds - 1/2 tsp
Hing - large pinch (inguva)
Dry red chilies - 1 or 2
Red chili powder - 1/2 tsp
Curry leaves

Method:

In a pressure cooker, add 2 cups of water and add the three dals, green chilies, ginger, hing and turmeric pwd and pressure cook upto 3 whistles. If cooking over stove top, cook till the dals are almost cooked. Mash the dals lightly.Heat ghee in a heavy bottomed vessel, add crushed coriander seeds and stir fry for few secs. Add the chopped tomato and Add the pressure cooked dal along with salt and mix. Add a large cup of water and cook on slow to till you get the consistency of your choice.Remove onto a serving bowl and keep aside while you prepare the tempering.Heat ghee in a small pan, add the cumin seeds and as they splutter, add hing, red chilies, green chili, red chili powder and curry leaves and turn off heat and pour this over the dal.
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Ingredients:

Ingredients:

1/2 cup roughly chopped cabbage
1/2 cup roughly chopped carrots
1/4 cup chopped celery
2 tbsp chopped spring onions
3 to 4 cauliflower florets
4 cups vegetable stock
2 tbsp oil
1 tbsp finely chopped garlic
1 tbsp finely chopped ginger
1 tsp finely chopped green chillies
2 tbsp finely chopped cabbage
2 tbsp finely chopped cauliflower
2 tbsp finely chopped capsicum
2 tbsp finely chopped carrots
2 tbsp finely chopped tomatoes
1 tbsp finely chopped mint leaves
1/2 tbsp finely chopped coriander
2 tbsp cornflour dissolved in 1/2 cup water
salt to taste
1 tbsp soy sauce
1/4 tsp black peppercorns powder
fried noodles

Ingredients:
1/2 cup maida
1/2 cup whole wheat flour
2 tsp semolina flour
3/4 tsp Salt
1/4tsp ajwain
2 tsp oil
About 1/3 cup water
Oil for  fry

Fry thickened milk in a pan until it turns light brown and then remove it from the flame. Grind sugar to a powder. Finely chop almonds. Mix sugar, almonds, raisins, cardamom powder and thickened milk.Keep in mind that sugar is to be added only when thickened milk gets cooled. Add 5 tbsp ghee in thickened milk and knead into hard dough with water. Make small rounds of it and roll them into small chapattis. Take 1 tbsp thickened milk and spread on the chapattis. Put some water on the corners so as to seal them and then press them with your fingers. Now heat ghee in a pan and deep fry all gujhiyas at low flame from both the sides.
Take them out and store the mawa gujiyas.

Take a pan and bring water to a boil.Now add bhang to it. It it simmer for about 7 to 10 mins and close the flame and strain it. With the help of a 2 tblp of milk grind the strained bhang. Repeat this process several times. Add some more milk to the bhaang and grind it along with the almonds. Repeat this several times.
Strain this mixture and pour the milk, coconut milk, grenadine and boiled water into a pan.
While stiring add ginger, sugar and garam masala to the above prepared bhang mixture
Cool it in the refrigerator for few hours before serving the bhang lassi.
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Ingredients:
 Fish
  Lemon juice
  Salt and ground black pepper
  Onion, ginger and green chili paste
  Beaten eggs
 Bread crumbs
 Oil for frying
Method:
 Cut the fish into thin slices. Mix the fish slices with salt, pepper, lemon juice and the onion-ginger-chili paste and allow to marinate overnight in the refrigerator.Pour the beaten egg over the marinated fish slices and mix well. Coat each fish piece with bread crumbs.making sure each one has enough onion-ginger-chili paste stuck to it.Deep fry 2-3 at a time till golden brown, Serve with colorfull salad.

1/2 tsp onion seeds
 salt to taste
1/2 tsp red chilli powder
250 gms ladyfingers
 3 tsp besan
1 tsp cumin powder
4 green chillies
1 tsp coriander powder
1 1/2 tsp fennel seeds
 1 tsp dry mango powder
1/4 cup oil
1 tsp garam masala powder
1/2 tsp turmeric powder
1/4 tsp cumin seeds

• Wash and wipe the ladyfingers.
• Snip off the two ends and slit on one side.
• Mix everything besan, 1 tsp fennel seeds and all other dry masalas except cumin and onion seeds.
• Mix in a tblsp of oil and salt and mix well.
• Stuff this masala into the ladyfingers.
• Heat up 3 tblsp of oil, mix in the remaining fennel seeds, cumin seeds, green chillies and onion seeds, fry for a minute.
• Mix in ladyfingers and stir fry for 5 minutes, stir fry stirring till they are cooked.
• Uncover and stir fry till the ladyfingers are crisp.
• Serve hot.

Ingredients:

225g boneless chicken breasts cut into strips

1 free-range egg white

2 tsp cornflour

1 tsp salt

225g/8oz fresh thin egg noodles

350ml/13fl oz groundnut or peanut oil

2 tbsp Shaoxing rice wine or dry sherry

1½ tbsp oyster sauce

1 tbsp light soy sauce

200ml chicken stock

1 tsp salt

1tsp freshly ground black pepper

1 tbsp cornflour, mixed with 1½ tbsp water

3 tbsp finely chopped spring onions

½ tsp freshly ground white pepper

 method:   

For the chicken, place the chicken strips into a bowl and add the egg white, cornflour, salt and pepper. Mix well until the chicken is evenly coated, then cover the bowl with cling film and chill in the fridge for at least 20 minutes.For the noodles, blanch the fresh egg noodles for 2-3 minutes in a large pan of boiling salted water, or until just tender.  Drain well and set aside.Heat a frying pan over a high heat, then add 1½ tablespoons of the groundnut or peanut oil. Evenly spread the drained noodles over the base of the pan, then turn the heat to low and allow the noodles to gently fry for 4-5 minutes, or until golden-brown and crisp on the bottom.Gently flip the noodles over, adding another 1½ tablespoons of the oil to the pan. Cook for a further 3-4 minutes, or until the noodles are golden-brown and crisp all over. Remove from the pan and drain on kitchen paper.Heat a wok over a high heat and add the remaining groundnut oil. When the oil is very hot, remove the wok from the heat and immediately add the marinated chicken strips and stir-fry quickly for 1-2 minutes, or until the chicken is sealed all over. Drain the chicken and set aside, discarding the oil.Clean the wok and place back over a high heat. Add the rice wine, oyster sauce, soy sauce, chicken stock, salt, and the black pepper. Bring the mixture to the boil, reduce the heat, stir in the cornflour mixture and Return the chicken pieces to the wok and stir to coat in the sauce.To serve, place the crispy noodles on a serving plate and spoon over the chicken and sauce. Garnish with chopped spring onions.

Ingredients:
400 m lWhipped Cream
2 tbsp Sugar
2 Bananas pureed
1 chopped Green Apple
2 Kiwis sliced
 8 Strawberries

Method:
 Combine cream with sugar and banana puree.Fold in apple, kiwis and strawberries reserving some for garnish, Fill the cream into martini glasses, garnish with reserved fruits and refrigerate till chilled and Serve.
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