Ingredients:
Apple chopped: 1cup
Banana chopped: 1cup
Oats : 3 tbsp
Milk: 2 cup
Honey: 2-3 tbsp
Cold water: 1/4 cup
Method:
Cook oats with 1/2 cup milk and set aside. Boil milk and allow it to cool. In a blender, blend all the ingredients until smooth. Serve immediately.
Ingredients:
Al purpose flour/ Maida: 2 cups
Semolina: 2-3 tbsp
Salt: to taste
Oil: for deep frying
Water(kneading)
Method:
Mix al purpose flour, semolina and salt . Pour the required water to the flour and knead well till the dough turns soft. Add little oil and knead again for another 2-3 minutes. Cover the dough with kling foil or wet cloth, keep aside the dough for 1/2 to 1 hrs. Divide the dough into small lemon size balls and roll it into small circle shape. Heat oil in a pan, fry both sides till light brown color. Serve with potato bhaji..
Potato Bhaji
Ingredients:
Potato: 3 medium
Onion chopped: 1 big
Green chilli: 2-3 nos
Garlic: 1 tsp
Ginger: 11/2 tsp
Cumin seeds: 1/2 tsp
Red chilli flakes: 1-2 nos
Mustrad seeds: 1 tsp
Turmeric powder: 1/2 tsp
Salt: to taste
Oil:
Coariander leaves chopped: 2 tbsp
Method:
Clean and cut the potato into small cubes. Pressure cook potato with little water, onion, green chilli, garlic, ginger, turmeric powder and salt till it turns soft. Heat oil in a pan, splutter mustard seeds and cumin seeds. Add redchilli flakes, saute for a minute. Add the cooked potato, stir well cover and cook for 5 minutes. Remove from fire when the gravy turns thick. Add coriander leaves. Serve with puris..
Ingredients:
Ginger thinly sliced: 1 cup
Coconut thinly sliced: 3/4 cup
Small onion chopped: 3/4 cup
Tamarind: small lemon size
Jagerry: 2 tbsp
Red chilli powder: 2 tbsp
Turmeric powder: 1 tsp
Feenugreek powder: 1 tsp
Asafoetida powder: 1 1/2 tsp
Salt: to taste
Oil: 3 tbsp
Water: 1 cup
Method:
Heat oil in a pan, Fry ginger, coconut slices and small onion seperately till golden color and grind the fried ingredients coarsely, set aside. Add the tamarind to the water and squeeze the pulp, strain it and keep aside. Heat oil in a pan, add fenugreek powder, turmeric powder, salt, red chilli powder and asofetida powder to this, saute well. Add the ground paste, then add tamarind pulp and jagerry, stir continously until the curry turns thick. Remove from fire. Serve with rice.
Pizza Dough:
(Medium sized 3 base)
Al purpose flour: 4 cups
Yeast: 1/2 tbsp
Sugar: 1/2 tbsp
Salt: to taste
Warm Milk: 1 3/4 cup
Olive oil: 1 tbsp
For Topping:
Cooked chicken: 1 cup
Olive chopped: 1/4 cup
Capsicum chopped: 1 medium
Mushroom Sliced: 1/2 cup
Thinly Sliced Onion: 1 small
Shredded Mozzrella: 1/2 cup
Toamto sauce: 2-3 tbsp
Italian Pizza Sauce: 1/4 cup
Method:
Combine al purpose flour, yeast, salt and sugar. Pour milk to the flour and knead well till the dough turns soft. Add the olive oil and knead again for five minutes. Cover the dough with wet cloth or kling wrap and allow to ferment for 2 hours. Knead and divide the dough into 3 equal balls and spread into circle shape.
Place the spread on a greased pizza tray, Pour pizza sauce over the base and spread well with a spoon, add tomato sauce, spread well. Add onion, then add capsicum, mushroom and shredded chicken. Finally add mozrella cheese over the mixture. Preheat the oven to 180 degree c and bake for 10-15 minutes. Serve hot.
Ingredients :
Eggs boiled: 6
Onions chopped: 2 big
Tomato sliced: 1 medium
Cooked Potato: 1 big
Ginger chopped: 1 tbsp
Garlic chopped: 1 tbsp
Green chilli: 3 nos
Thick Coconut milk: 1/2 cup
Thin coconut milk: 1 cup
Turmeric powder: 1/4 tsp
Chilly powder: 1/4 tbsp
Coriander powder: 1 tbsp
Fennel seed powder: 2 tsp
Garam masala powder: 1 tsp
Curry leaves: 1 spring
Salt to taste
Oil
Method:
Heat oil in a pan, add ginger, garlic, curry leaves and green chilli, saute for 2-3 minutes. Add onions and salt, sauté till it turns golden color. Add tomato, fry until the oil seperates. Add chilli powder, turmeric powder, coriander powder, fennel seed powder and garam masala powder, saute well until the raw smell goes. Pour the thin coconut milk to this and allow to boil. Add potato pieces. Cover and cook in a medium flame for 5-10 minutes. Pour thick coconut milk. Add eggs. Cook for another 2-3 minutes in low flame. Serve hot with appam or chappathi.
Ingredients:
Raw Mango chopped: 4 nos medium
Ginger chopped: 2 1/2 tbsp
Garlic chopped: 2 1/2 tbsp
Chilly powder: 2 1/2 tbsp
Turmeric powder: 1 tsp
Asafoetida powder: 1 1/2 tsp
Fenugreek powder: 2 tsp
Water: 1/2 cup
Salt: to taste
Curry leaves: 1 spring
Mustard Seeds: 1 tsp
Oil: 1 tbsp
Method:
Combine mango with salt and little chilly powder, keep aside for 1-2 hrs. Boil water with little salt. Heat oil in a pan, splutter mustard seeds, add curry leaves, ginger and garlic. Saute well. Lower the flame, add chilly powder, turmeric powder, asafoetida powder and fenugreek powder, saute for 1-2 minutes or till the raw smell goes. Pour vinegar and water to this, allow it to boil. Add mango pieces, stir well. Remove from fire, allow the pickle to cool. Pour 1/2 tbsp vinegar to a clean jar, shake well. Add pickle to the bottle. Serve with rice.
