Ingredients:

Cluster Beans – 400gms
Onions – 125gms
Bengal Gram – 1 1/2tsps
Black Gram – 1 1/2tsps
Mustard Seeds – 1tsp
Cumin Seeds – 1tsp
Salt to Taste
Turmeric Powder – 1/4tsp
Red Chili Powder – 1tsp
Curry Leaves – Few
Oil – 2 1/2Tbsps

Method:

Wash cluster beans. Take one bean and observe the sides.boil cluster beans before.Peel onions and chop them finely.Heat a pan and add oil to it. When oil is hot add the bengal gram and black gram and fry till the seeds start changing color. Then add mustard seeds and cumin seeds. Fry the seeds splutter. Then add the curry leaves and chopped onions and mix well. Fry till onions turn translucent. Now add the cooked cluster beans and mix. Then add salt, red chili powder and turmeric powder. Mix all well and cook covered for 2 minutes stirring in between if required.Transfer the curry to a serving bowl and serve hot with plain rice.

Benefits of Cluter Beans: 

As a rich source of protein and fiber, cluster beans have several health benefits in both vegetable and powder form (guar gum). Guar gum has also been shown to be useful in weight loss and diabetes treatment. The fiber in guar slows down the digestion of a meal which lowers the glycemic index of the meal. The slow digestion means you feel full for a longer period of time, and eat less, thereby helping you lose weight. A diet rich in vegetables coupled is great for the health. Diet experts say that a cup of cooked cluster beans contains nearly 110 calorie. Most of the pod is protein, while the seeds are largely carbohydrate-rich endosperm.

The nutritional value per 100 gms of raw cluster beans are:
Energy: 16 Ecals
Moisture: 81 gm
Protein: 3 gm
Fat: 0 gm
Mineral: 1 gm
Fibre: 3 gm
Carbohydrates: 11 gm
Calcium: 130 mg
Phosphorous: 57 mg
Iron: 1 mg
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Ingredients:

2 (4 by 8 by 2-inch) salt blocks
1/2kg chicken, preferably free-range
2 tbsps olive oil
4 garlic cloves, halved lengthwise
½ tbsp coarsely ground black pepper
Juice of ½ lemon

Method:

Ingredients:

Potato,boiled4 medium2 packets Pepper and Spice Oats
Oil1 tbsp + for deep-frying10 Garlic cloves,finely chopped3 Spring onion bulbs,chopped8 Mushroom,chopped
A few fresh thyme sprigs1/2 Cup Corn kernels
Saltto taste40 gms Cheddar cheese1/2 tbsp Fresh parsley,finely chopped

Method:

Preheat oven at 180°C.Heat 1 cup water in a deep non-stick pan and bring to a boil. Add Saffola Pepper and Spice Oats and stir well. Cover and cook till the moisture is absorbed and the oats are cooked.Halve potatoes with skin. Scoop out the flesh, mash and add to the pan. Reserve the shells.
 Heat 1 tbsp oil in a non-stick pan. Add garlic and sauté. Add spring onion bulbs and sauté well.
 Add mushrooms and toss. Add thyme and toss to mix.Add corn kernels, little water and toss to mix. Add salt, mix and cook on low heat till the corn turns soft. Mix well and add cooked oats. Mix again and transfer the mixture into a bowl. Grate 20 gms cheese into it and mix well. Heat sufficient oil in a kadai. Deep-fry potato shells till golden. Drain on absorbent paper. Fill the fried potato shells with generous amount of cooked oats mixture and place them on an ovenproof dish. Grate remaining cheese on top, put the dish in the preheated oven and bake for 10 minutes. Remove from oven, garnish with parsley and serve hot.

Benefits of Potato, Oats:

High Blood Pressure,Cancer,for Weight Loss.

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Ingredients:

Nonstick baking spray, with flour
5 large oranges
3 1/2 cups all-purpose flour
1 1/2 tbsps baking powder
1 3/4 tbsps kosher salt
5 large eggs
3 cups granulated sugar
1 1/2 cups mild extra-virgin olive oil
sugar, for sprinkling

Ingredients:

•2 Kiwi
•8-10 Cashewnuts soaked in water with a pinch of turmeric for 2-3 hours
•1Onion medium
•2-3Green chillies
•1inch Ginger
•6-8 Garlic cloves
•4 tbsps Oil
•1 tbsp Cumin seeds
•1 1/2 tbsps Coriander seeds
•1/2 cup Scraped coconut
•1/2 tbsp Turmeric powder
•1 cup Fresh coriander leaves,roughly chopped
•1/2 cup Yogurt
•1 medium Carrot peeled, cut into cubes and boiled
•6-8 French beans stringed, cut into diamonds and blanched
•7-8 small Cauliflower florets,boiled
•2 tbsps Green peas,boiled
•1/2 tbsps Garam masala powder
•Saltto taste
•Fresh mint (pudina)a sprig
•Red capsicum,for garnisha few strips

Method:

Slice onion and finely chop green chillies, ginger and garlic cloves. Heat 2 tbsps oil in a non stick pan. Add cumin seeds and coriander seeds and saute till fragrant.Add onion, green chillies, ginger and garlic and sauté till onion becomes brown.Add coconut, turmeric powder and coriander leaves and mix well.
Switch off the heat and transfer the mixture into a mixer jar. Add yogurt and grind into a smooth paste. Transfer into a bowl. Roughly chop the kiwis and grind into a purée.Heat the remaining oil in another non stick pan. Add the coconut-coriander paste and saute for 5-6 minutes. Add the kiwi pulp, cashewnuts, carrot, French beans, cauliflower, green peas and mix. Add 3 cups water, garam masala powder, salt and mix well. Bring it to a boil and cook till the gravy thickens.Transfer into a serving bowl, garnish with a mint sprig and few strips of red capsicum. Serve hot.

Benefits of Nilgiri Kiwi:

Ingredents:

4 cups Water Amaranth Leaves  chopped
1 Onion, sliced thin
2 - 3 tbsp Dry Coconut Powder
1/2 tsp Mustard Seeds
1/2 tsp Urad Dal
1/2 tsp Chana Dal
14 tsp Turmeric Powder
2 - 3 Dried Red Chillies
1.5 tbsp Oil
Salt to taste

Method:

Heat oil in a pan. Add the mustard seeds, chana dal and urad dal and fry until lentils are golden color.
Add the broken red chillies to it and fry for a couple of seconds.Then add the sliced onion and fry until translucent.Now add the washed and wet leaves, salt and turmeric powder. Mix well and cover with a lid.Reduce the flame to low and let it cook completely. Open the lid and saute uncovered until all the water evaporates and the curry is dry.Add the coconut and fry for a minute.Remove from the flame and serve hot with rice.

Benefits of water amaranthus leaves :

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Ingredients:

4 cups Ponnaganti leaves chopped finely 
1/2 cup Toor dal   

Method:

Note:
just add little salt to the water and pepper and offer it to kids or drink it yourself! Or this water can be added to rasam or sambar or dal.
Benefits of Ponnaganti Aku:

Vitamins,Minerals,Protein,Dietary Fiber and Amino Acids,Palatability,Disease Prevention,Immune Support, Grey Hair Prevention.

Ingredients:

For the cake layers:

7 eggs, separated
1 cup sugar
1 3/4 cup cake flour
1 tbsp vanilla
Pinch of salt

For the white chocolate frosting:

226.80g bar of white chocolate
226.80g of cream cheese, softened
6 tbsps butter, softened
3 cups confectioners sugar
2 tbsps vanilla
1/4 tbsp raspberry or lemon extract (optional)
1 tbsp cream
Pinch of salt
1 recipe lemon curd
453.59g of guava paste
1 tbsp creme 

Ingredients:

6 guavas
4 cups pomegranate
2 cups water (ice-cold)
3 tbsps fresh lemon juice
3 tbsps granulated sugar  

Method:

Cut the guavas in half, then peel and seed them keeping the seeds and peel in a bowl.
Cut the guava into small cubes and place in a bowl.
Place the guava peel and seeds in the blender.
Add the water, lemon juice and sugar and blend on medium speed until smooth.
Run the guava juice through a sieve to get a smooth juice.
Mix the guava cubes and pomegranate seeds with the guava juice and serve.
benefits of promegranates and guava:

Ingredients:

Method:

Combine all the ingredients in a bowl and mix well to make a smooth batter, making sure that no lumps remain. Keep aside.Heat a non-stick pan, spread about 3 to 4 tablespoons of the batter to make a thick pancake .Cook the pancake over a medium heat, using a little butter to cook both sides until golden brown.Serve hot with honey or jam.

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Ingredients:

2/3 cup all-purpose baking flour
2/3 cup oat flour

Ingredients:

Method:

Note:

Nutrition Facts
Serving Size 1 serving
Amount Per Serving
Calories from Fat 260 Calories 372
% Daily Values*
Total Fat 28.9g		44%
	Saturated Fat 4.038g	20%
	Polyunsaturated Fat 3.284g
	Monounsaturated Fat 19.753g
Cholesterol 0mg		0%
Sodium 484mg		20%
Potassium 583mg
Total Carbohydrate 27.68g		9%
	Dietary Fiber 11.3g	45%
	Sugars 8.77g
Protein 5.85g
Vitamin A 12% Vitamin C 46%
Calcium 5% Iron 12%

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Ingredients:

Peel and de-pit a ripe avocado
(Cut “meat” out and mash with a fork)Peel and mash 1 banana 

Method:

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