Buttery Coriander Corn On Cob

Come rains and the season for corn in India begins! Corn is a cereal which is consumed by many people all over the world. It has carbohydrates, viamins and minerals like calcium. A variety of dishes can be made with it. Or can be eaten just like that either by roasting it on live coals or by boiling it. Nowadays it can also be microwaved.

Salt and lime juice can be smeared on it and eaten, which gives it the zing! In this recipe, a mixture of butter, salt and coriander leaves (cilantro) has been used to apply on the cooked corn which gives it an exotic taste. This is a variety which can be eaten and relished by kids and adults on a wet rainy day.

The corn also be cut into pieces and served in small portions too.

Ingredients	Quantity
Corn Cobs	2
Finely Chopped Coriander (Cilantro)	½ cup
Butter (at room temperature)	1 tbsp
Chopped Garlic (optional)	2 cloves
Salt	to taste

Method

1. Remove the covering of the two corns and wash them. Boil them in water or microwave them for four minutes. To microwave the corn, leave one layer of the covering intact and keep it on an plate and microwave it for four minutes depending on your microwave, turning it once in a while in between so that it is cooked all over.


2. Take butter in a small dish and beat it a little and add the chopped cilantro, garlic and salt and mix it well.


3. Apply this cilantro butter on the warm corn on all the sides and serve.


4. For children, the corn can be cut into pieces and served as smaller portions.

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Puffed Rice and Peanut Balls

Puffed rice is available in the stores and is widely used in India. It is also called "murmur" or in Telugu,"maramarallu". This recipe is an old one very commonly made in Indian houses espicially for children. It is fat free and gluten free too!

Maramarallu are made with only puffed rice and jaggery, or puffed rice with peanuts, roasted Bengal gram dhal{Channa dhal} and jaggery. This is a healthy snack to munch and gives energy and provides iron from jaggery.

This recipe makes about 25 balls or more.

Ingredients	Quantity
Puffed Rice	3 to 4 cups
Shredded Jaggery	¼ cup
Roasted Peanuts	½ cup
Roasted Bengal Gram (Chana Dal)	½ cup
Sesame Seeds	3 tbsps
Liquid Glucose (Optional)	2 tbsps
Cardamom Powder	½ tsp
Water	½ cup

Method

1. Take water in a thick bottomed pan or a nonstick pan and heat it.Add the jaggery and stir it.


2. Cook the jaggery till it dissolves and bubbles.


3. Add the liquid glucose which gives a sort of shine and crispness.


4. Add the puffed rice,peanuts,channa,sesame seeds and mix well.If more puffed rice is required ,it can be added because no syrup should be left over.


5. Remove from the heat and cool it for a minute and make balls with wet hands. Even if the mixture becomes hard while making the balls do not panic. You can always heat the mixture on low heat for half or one minute and resume making the balls.


6. These puffed rice balls can be stored in an air tight tin for many days.

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Baked Spinach Corn Pasta

This dish is a change from the normal pasta,as this is baked. It has spinach, corn, capsicum and mashed potato. This can be had with garlic bread. A little cheese has been used. White sauce is the base in this dish.

This recipe serves four to five people.

Ingredients	Quantity
Blanched and Chopped Spinach Leaves	2 cups
Boiled Corn	½ cup
Boiled and Mashed Potatoes	from 1 potato spud
Boiled Pasta (Any Shape)	¾ cup
Chopped Onions	½ cup
Capsicum Rings (Different Colors)	6 or 7
Butter	3 tbsps
Oregano (Dried or Fresh)	1 tbsp
White Sauce	1 ½ cups
Pepper Powder	1 ½ tsps
Grated Cheese	4 tbsps
Plain Flour (Maida)	3 tbsps
Milk	1 ½ cups
Salt	to taste

Method to make White Sauce

1. Take a table spoon of butter in a pan and heat it. When the butter melts,add the flour and mix.


2. Fry the flour in the butter till light brown and add the milk.Keep stirring so that no lumps are formed.This mixture becomes thick after some time.


3. Add a pinch of salt and remove from heat.Keep it aside.

Method to make Pasta

1. Take a pan and add the rest of the butter and chopped onions and saute for a minute.


2. Then add mashed potato,chopped spinach,boiled pasta and corn and mix all these.


3. Add salt,oregano,pepper and half of the grated cheese and stir.


4. Add half of the white sauce and mix well.Remove from the heat.


5. Take a buttered baking dish and add the above mixture and spread it evenly.


6. Top it with left over white sauce and grated cheese and place the capsicum rings and bake it in a preheated oven at 250 degrees centigrade till the cheese on the top melts and turns slightly brown.


7. Serve it hot with garlic bread.

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La Mango Dessert

This mango dessert is very interesting because it contains layers of icecream,breakfast cereal and mango fruit pieces. Other fruits or mixture of fruits can be used also. It is easy to prepare also. It is crunchy because breakfast cereal has been used. Here fruit loops have been used. Other varieties of cereal can also be used.Makes one serving.

Ingredients	Quantity
Condensed Milk	3 tbsps
Vanilla Ice Cream	1 medium cup
Breakfast Cereal	1 cup
Mango Puree	¼ cup
Ripe Mango Pieces	from 2 mangoes

Method

1. Take condensed milk,vanilla icecream and mango puree in a bowl and whisk it with a blender well. Keep it aside.


2. To serve,take a tall glass or a goblet and place two tablespoons of the icecream mixture at the bottom,then place a layer of mango pieces and then a layer of cereal{loops}. Repeat this layering till the cereal is the top layer.


3. Sprinkle some fresh mango pieces on top and chill this glass in the fridge and serve it cold.


4. Note:Instead of icecream and condensed milk, whipped cream and sugar can be used.

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Coconut Milk Mango Smoothie

Smoothie made with coconut milk and mango is very wholesome and refreshing too.This smoothie can be had for dinner with some sandwiches.Other seasonal fruits like strawberries,bananas or peaches can be used instead of mangoes.

Ingredients	Quantity
Mango Wedges	4 large
Coconut Milk	1 ½ cups
Sugar	2 tbsps
Ice Cubes	6 or 7
Lime Zest	from one lime

Method

1. Take the fruit wedges in a blender and blend it.


2. Add the coconut milk,sugar,ice cubes and blend it until smooth.


3. If extra sugar is required, it can be added.


4. Serve chilled with shredded lime jest on it or finely chopped mango pieces.

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Sweet Indian Pancakes

This simple Indian sweet does not take much time to prepare. This can be served as a dessert or as a snack.It is nutritious, as milk and nuts are used and very less fat is used. This recipe makes about six pancakes.

Ingredients	Quantity
Plain Flour (Maida)	½ cup
Milk	1½ cup
Powdered Sugar	½ cup
Semolina (Suji)	2 tbsps
Cardamom Powder	½ tsp
Chopped Mixed Dry Fruits/Nuts	2 tbsps
Honey	3 tbsps
Clarified Butter (Ghee)	3 tsps

Method

1. Take a bowl and mix flour,powdered sugar,cardamom powder,semolina with milk to a smooth batter. The batter should not be very thin.


2. Heat a flat nonstick pan and add half a teaspoon of ghee and spread it.


3. Add two table spoons of the batter in the center and with the back of the spoon spread it into a circle of three to four inches in diameter.


4. On medium heat or slow heat,let it become slightly brown on all the sides.Turn it and cook the other side too.


5. Remove from the pan and make the next one till the batter is finished.


6. To serve, place all the pancakes on a serving plate and drizzle honey on each one of them and sprinkle chopped nuts on them.Fold them into half and serve.

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Cocktail Beetroot Samosas

Normally in samosas, boiled potato is used as a filling but in this recipe, grated beetroot has been used along with sprouted green gram. To make the filling, only half a teaspoon of oil has been used. So, this filling is nearly fat free and more nutritious than the potato filling. When served as a starter,it is light to eat.You can make them into different shapes also. Its good to give children this nutrients loaded little samosas!Makes about fifteen of them.

Ingredients For The Filling	Quantity
Grated Beet Root	¾ cup
Green Gram Sprouts	2 tbsps
Chopped Coriander Leaves (Cilantro)	2 tbsps
Red Chilly Powder	½ tsp
Cumin Powder	½ tsp
Coriander Powder	½ tsp
Garam Masala Powder	½ tsp
Lime Juice	½ tsp
Salt	to taste
Oil	for deep frying

Ingredients For The Covering	Quantity
Plain Flour (Maida)	¾ cup
Oil	1 tbsp (optional)
Salt	to taste
Water	to make the dough

Method for the filling

1. Take a pan and add half a teaspoon of oil and add the cumin powder,coriander powder,red chilly powder,garam masala powder and the grated beet root and mix.


2. Add the salt and cover it.Add the sprouts and a table spoon of coriander leaves and cook till it is done and nearly dry.Add the lime juice and mix it.


3. Take it off from the heat and cool it.

Method for the Covering

1. Take the plain flour,salt and oil in container and mix them with enough water to make a firm but smooth dough and keep it covered for an hour.

Method to make the samosas

1. Divide the dough into small balls.


2. Take each ball and roll them thinly into circles.


3. Place a spoonful of the beetroot filling in the center of the circle and fold it into half. Then again fold it to form a triangle. Wet the edges of the covering with water and seal it.To finish it, press the edges with the back of a fork to form a design.The folding can be done in a different way too. Roll out the covering to form a circle. Place the filling on one side of the circle and roll the circle like a spring roll. Seal the edges with water and press it with the back of the fork.


4. Heat oil in a pan for deep frying.


5. When all the dough has been used up, deep fry them in hot oil till they are golden brown. Garnish them with chopped coriander leaves and sprouts.


6. Serve them hot with tomato ketchup or tomato garlic dip or green chutney.

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Assortment of Cup Cakes

There are a number of recipes for making cup cakes/muffins. Some of them use butter,some oil and some are egg less too.Here the recipe which is given has eggs and is made with butter.When the basic cake batter is made, ou can make an assortment of cakes like fruit muffins,chocolate muffins or banana muffins.If it is your kid's birthday party,you can put the initials of each child you have invited on the cupcakes with icing or jelly and it becomes fun when they choose their muffins with their respective initials. This recipe makes about forty eight small cup cakes. Try it!

Ingredients	Quantity
Plain Flour	4 ½ cups
Sugar	3 cups
Butter	12 tbps
Eggs	8 medium
Baking Powder	2 tsps
Salt	a pinch
Vanilla Essence	1 tsp

Note: To make chocolate cake, use half a cup of semisweet chocochips melted with a little milk in the microwave and a teaspoon of instant coffee powder.Cocoa powder can also be used.
To make fruit cake you can use differnt coloured candied friuts chopped into small pieces.Tutti fruiti can be used
To make banana cake, use mashed ripe banana and mix it in the batter jut before baking.

Method

1. Preheat the oven to about 250 degrees Centigrade.Sieve the flour with baking powder and salt atleast three times.


2. Take butter in a large vessel and beat it with a hand grinder or a wooden spoon till it is light and stands in peaks.


3. Add the sugar which is powdered and mix it with the butter till it is light.


4. Add the eggs one by one to the butter sugar mixture and vanilla essence and mix them lightly.


5. Add the flour mixture and mix very lightly so that the batter is mixed well.


6. Divide this batter into three portions.


7. In the first portion, add the fruit pieces to make the fruit cup cakes.In the second portion add the choclate mixture to make chocolate cakes. To the third portion add the mashed banana and mix to make banana cupcakes.


8. Take a muffin tray, and place the paper cups and add the required batter and bake it in the preheated oven for 15 minutes.Check it if it is done by placing a sharp knife or butter knife into the cake and when taken out it should come out clean.The top of the cup cakes will also become slightly brown in colour.


9. Serve them on a plate.These can be had with tea or coffee too.

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Jackfruit Rasam/Soup

Jack fruit has an unique taste and flavour and is available in India at the end of Summer espcially in the South. These ripe fruits are like segments and have seeds which are also used in various curries or just boiled with salt and eaten like peanuts!The raw fruit is also eaten all over India. Rasam is a very popular side dish in the South which has pepper and cumin mostly and is invigorating.Usually tomatoes and drumsticks are added to the rasam to enhance the flavour but in this recipe, jackfruit has been used.This rasam can be had as a soup too if you wish.Makes about four to five cups.

Ingredients	Quantity
Ripe Jackfruit Segments	7 to 8
Tamarind	1 lemon sized ball
Rasam Powder	1 ½ tsp
Chopped Coriander Leaves (Cilantro)	1 tbsp
Curry Leaves	a few
Jaggery (optional)	1 tbsp
Salt	to taste
Turmeric Powder	½ tsp
Mustard Seeds	1 tsp
Cumin Seeds	1 tsp
Asafoetida	a pinch
Clarified Butter (Ghee)	1 tsp
Water	6 cups

Method

1. Soak tamarind in one cup of water for 15 to 20 mins and extract the juice and keep it aside.


2. Take a pan and add the ripe jack fruit pieces,tamarind extract,salt and tumeric powder and boil it. Add the rest of the water and boil.


3. When the jack fruit pieces are cooked,add the rasam powder and jaggery and boil for some more time.If rasam powder is not available,add powdered pepper and cumin seeds.


4. Take it off from the heat and place a small pan for tempering.Add mustard seeds, cumin seeds,curry leaves and asafoetida to the clarified butter or ghee and heat it till the mustard seeds crackle.


5. Add this to the rasam taken in a serving bowl and garnish it with chopped coriander leaves.


6. Serve it hot as a side dish with hot rice or drink it like a soup.

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Semolina ( Suji ) Halwa

Semolina is made from wheat and is easily digestable.In South India, semolina is used in making breakfast foods like "upma" or "rava dosa".It is also used to make,a sweet dish called "suji halwa" which is popular in North India.Suji halwa is soft and is quick to make and is easily digestable.Makes a big bowl of halwa.

Ingredients	Quantity
Semolina (Suji)	1 cup
Sugar	1 ½ cups
Clarified Butter (Ghee)	¼ cups
Water	2 cups
Cashewnuts	10
Raisins	1 tbsps
Tutti Fruiti Pieces	1 tbsp
Cardamom	1 tsp
Saffron (optional)	½ tsp
Milk	2 tbsp

Method

1. Soak saffron in two tablespoons of warm milk and keep it aside.


2. Take sugar and water in a pan and heat it till the water boils and sugar dissolves completely.Add the saffron soaked in warm milk.Keep it warm.


3. Take another pan and add the clarified butter{ghee} and fry cashewnuts till light brown and then add the raisins and fry for a second.Keep a few fried cashewnuts and raisins aside for garnishing.


4. Now, add the semolina and fry in the ghee lightly.


5. Add the warm sugar syrup and stir. Lower the heat.


6. Cover the pan, and cook till the water evaporates.Turn off the heat.


7. Serve hot or cold in a serving bowl and garnish it with fried cashews,raisins and coloured tutti fruiti pieces.

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Spicy Buttermilk Cookies

Cookies made without sugar and with a little spice can be enjoyed by diabetics as well.Green chillies,coriander leaves and cumin powder have been added to spice up the cookies.Makes about 10 to 12 cookies.

Ingredients	Quantity
Plain Flour (Maida)	½ cup
Cold Unsalted Butter	½ cup
Buttermilk	1 tbsp
Green Chillies	2
Coriander Leaves (Cilantro)	1 small bunch
Cumin Powder	1 tsp
Baking Powder	½ tsp
Baking Soda	¼ tsp
Salt	¼ tsp
Milk	2 tbsps

Method

1. Preheat the oven to 220 degres C.


2. Make a paste with green chillies and coriander leaves and keep it aside.


3. Take a bowl and crumble the butter into the flour so that it resembles bread crumbs. Do not knead.


4. Add all the other ingredients and mix it into a dough and wrap the dough in a cellophane wrapper and keep it aside for an hour. The dough will be soft.


5. After one hour, roll the dough lightly on a floured board and cut it with a cookie cutter or into any shape and brush them on the top with milk and bake for nearly thirty minutes at 250degres C.


6. Serve them with tea or coffee.

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Oatmeal Cookies

This nutritious oatmeal cookies are made generally by many people.It has become popular because people have become aware of the nutritive value of oats in their diets. In India, people are trying to incorporate oats in their local cusine like breakfast foods like upma,pulav,raita{with yoghurt} or vadas. These cookies are crunchy and to enhance the flavour,chocolate chips can be added too.This recipe makes about twelve delicious ccokies.

Ingredients	Quantity
Plain Flour (Maida)	½ cup
Brown Sugar	¼ cup
Unsalted Butter	½ tbsps
Oats	½ tbsps
Thick Buttermilk	½ cup
Baking Powder	½ tsp
Baking Soda	½ tsp
Plain Flour	to sprinkle on baking tray

Method

1. Preheat the oven to 220 degrees C.


2. Take a bowl and add the flour and cold butter and cut it into it.Mix it with fingers so that it resembles bread crumbs.


3. Add the brown sugar,baking powder, baking soda,oats,buttermilk and brown sugar and lightly mix them.


4. Make balls and place them on the floured tray and bake them till they turn brown in colour. The dough will be slightly soft.The buttermilk can be reduced if necessary.


5. Serve them for breakfast or with tea or coffee.

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Custard Powder Cookies

Custard powder is used to make dessert or pour over cakes to make trifle pudding.Here in this recipe, an attempt has been made to use custard in powder form in cookies as one of the ingredients.Kids and grown ups will enjoy these as it has a different flavour.Serves about fifteen cookies.

Ingredients	Quantity
Plain Flour (Maida)	½ cup
Custrad Powder	¼ cup
Powdered Sugar)	¼ cup
Unsalted Butter	2 ½ tbsps
Baking Powder	⅛ tsp
Vanilla Essence	½ tsp
Water	1 tbsp

Method

1. Preheat the oven to 200 degrees C.


2. Take a bowl and add the flour,baking powder,custard powder and butter and mix with the fingers so that the flour resembles bread crumbs.


3. Add the sugar, vanilla essence and a little water and mix lightly to form a soft dough.


4. Grease the baking tray and make about fifteen balls and place them on the greased tray and press them lightly in the center.


5. Place the tray in the oven and bake for about fifteen minutes or till they are slightly brown in colour. Do not over bake them ,they will become hard.Cookies in general, when you bake them should be removed from the oven when they are still slightly soft.


6. Serve them with tea or coffee.

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Cookies

What if you can make oven fresh cookies at home? Everyone in the family would enjoy them! When cookies are made at home, they cost less and you get more of them-Most of all, the joy of making them yourself! They are not that cumbersome to make and takes less time, if you have an oven in the house. These vegetarian recipes for cookies are made from ingredients mostly available in the kitchen. Children in summer holidays can help their mothers in mixing or rolling the cookie dough and, of course, in tasting as well!

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Gluten Free Chapatis

Chapatis ( Indian Bread ) made out of amaranth flour or rajgira flour {Indian name},rice flour and mashed potato are gluten free, nutritious and are tasty too.To spice it up,green chilly,coriander leaves,cumin and ginger garlic paste can be added.The dough can either be made into crisp puris which are fried and more calorific or rolled into chapatis.This recipe serves about six chapatis or ten puris.

Ingredients	Quantity
Rajgira Flour	1 cup
Rice Flour	½ cup
Bolied Mashed Potatoes	½ cup
Green Chillies	2
Coriander Leaves (Cilantro)	1 bunch
Ginger Garlic Paste	1 tsp
Roasted Cumin Seed Powder	½ tsp
Salt	to taste
Oil	for frying
Water	as required
Polythene sheets	2

Method

1. Make a paste with green chillies,coriander leaves,ginger garlic paste and keep it aside.


2. Take a bowl and add the rajgira flour,rice flour,salt,green chilly paste,cumin powder and mashed potato and mix it well to form a fairly stiff dough. If water is required you may use a little.


3. Rest the dough for fifteen minutes or less.


4. Divide the dough into equal lemon sized balls for chapatis.


5. Heat a flat greased pan.


6. Take one ball of the dough and place it on a polythene sheet and cover the dough with the other sheet. Roll it out with a rolling pin into a round shape about four to five inches in diameter.


7. Place this chapati on the hot greased pan and cook on low heat till it is slightly brown and turn the side.Pour about half a teaspoon of oil over and along the sides of the chapati so that the edges get brown. When both the sides are light brown and cooked, remove and continue with the next one.


8. For puris roll them between the polythene sheets into thicker and smaller size and deep fry them till golden brown and crisp.


9. Serve them hot with green chilly pickle or vegetable pickle or with dhal or any vegetable dish.

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Vegetable Momos

Momo is a Tibetian dish. This dish has an outer covering made of flour and has a filling which can be made according to your choice. Even a potato filling can be used.They are steamed and less fat is used and so, they have become popular.Nearly every street in Delhi has a Momos kiosk. Both vegetable and meat momos are available.In this vegetable momo, the filling has shredded cabbage,carrots and capsicum. Even shredded tofu can be used to increase its nutritive value.This recipe serves about ten medium sized momos.

Ingredients	Quantity
Plain Flour{Maida}	1 cup
Salt	to taste
Cold Water	enough to make dough
INGREDIENTS FOR FILLING
Shredded Cabbage	1 cup
Grated Carrot	¼ cup
Chopped Capsicum (Green Bell Pepper)	2 tbsps
Chopped Onions	2 tbsps
Chopped Ginger	½ tsp
Chopped Garlic	½ tsps
Soy Sauce	1 tbsp
Tomato Sauce	1 tbsp
Chilli Sauce	1 tsp
Salt	to taste
Oil	1 tsp
INGREDIENTS FOR THE DIP
Ripe Tomatoes	2
Garlic Cloves	6 to 7
Soaked Dry Red Chillies	2
Salt	to taste

Method

1. Mix the flour with enough cold water and salt in a container and knead it to fairly stiff dough.Cover it and keep it aside.


2. To make the fillng,take oil in a pan and add the ginger,garlic and onions and fry a little.Add the vegetables and salt and cook for three minutes.


3. Then add the soy sauce,tomato sauce and chilly sauce and mix.


4. Cook the vegetables till the water in them evaporates. Keep it aside.


5. To make the dip,grind the chopped tomatoes,garlic,salt and soaked red chillies in a grinder to a fine paste.Water may be added for the right consistency.


6. To make the momos,divide the dough into ten balls and roll out each ball into three inches diameter circles. The edges should be thinner than the center.


7. Take each circle and place a teaspoon and a half of the filling in the center and gather the edges by pleating to the center. Seal it with a little water.Different shapes can be made also like semicircles..If you are making them before hand then the momos have to covered with moist cloth before steaming otherwise they will become dry.


8. If a typical bamboo steamer is not available , they can be put on a greased plate and placed on a utensil and steamed in pressure cooker without the weight.Or an idli steamer can be used.The moulds have to be greased before placing the momos so that the do not stick to the plate while removing.The momos have to steamed for ten to fifteen minutes.


9. Serve hot momos with the hot garlic dip.


10. These steamed momos can also be fried in oil to make them crisp.But this becomes high in calories.Momos can be served as a starter or as a light meal.

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Stuffed Tindas

Tinda is a summer vegetable found mostly in North India. Its even available nowadays in the South too.This vegetable has a distinct flavour and if they are tender they can be used as a whole with any kind of stuffing you like.They cook easily too. This recipe serves four to five people.

Ingredients	Quantity
Small Tender Even Sized Tindas	10
Cumin Seeds	1 tsp
Salt	to taste
Oil	2 tsp
Water	3 tbsps
FOR THE STUFFING
Finely Chopped Onions	5 tbsps
Ginger Garlic Paste	1 tsp
Finely Chopped Tomatoes	3 tbsps
Red Chilly Powder	½ tsp
Coriander Powder	½ tsp
Cumin Powder	½ tsp
Turmeric Powder	½ tsp
Garam Masala Powder	½ tsp
Salt	to taste
Oil	1 tbsp

Method

1. Wash and clean the tindas and make four slits for the stuffing. If they are tender no need to peel them also.


2. To make the stuffing, heat oil in a pan.


3. Add ginger garlic paste,chopped onions and fry them till light brown.


4. Add the cumin powder,coriander powder,tumeric powder,chilly powder,garam masala powder,and chopped tomatoes and fry them till the water evaporates. Cool it.


5. Take the tindas and stuff them with the prepared filling.


6. Take a pan and add the oil and cumin seeds and fry them.


7. Drop the stuffed tindas into this and add three table spoons of water and cover and cook them on medium heat.


8. Keep stirring them in between, keeping in mind to keep the stuffing intact.


9. Cook them till they are tender and remove them from the heat.


10. Serve hot, garnished with chopped coriander leaves with chappatis or rice.

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Greens in Sesame Seed Sauce

This nutritious recipe is yet another one using sesame seeds. Normally thick stems of Amaranth leaves are used.These thick stems are known as "thotakura kaadalu" in Telugu{Indian language} which are available sometimes.The gravy can be flowing or thick and is made with rice and sesame seeds.This simple recipe is very nutritious and serves three to four people.

Ingredients	Quantity
Freshly Chopped Amaranth Leaves	3 cups
Garlic Cloves (Optional)	6 to 7
Dry Red Chillies	3
Black Gram Dhal (Urad Dhal)	1 tsp
Benga Gram (Channa Dhal)	1 tsp
Mustard Seeds	1 tsp
Cumin Seeds	½ tsp
Asafoetida (Hing)	¼ tsp
Oil	1 tsp
Rice	3 tbsp
Sesame Seeds	3 tbsp
Water	as per requirement
Salts	to taste

Method

1. Soak the rice and sesame seeds in water for twenty minutes. Grind this along with two red chillies and salt into a fine paste with water and keep it aside. This will be about half to three fourths cup.


2. Take oil in a pan and add the urad dhal,channa dhal,mustard seeds,cumin seeds,asafoetida and one red chilly and fry till the mustard seeds crackle.


3. Add the garlic cloves and fry for a minute and then add the chopped amaranth leaves and little salt. Stir fry the greens without covering so that the green colour remains intact.


4. Then add the rice, sesame paste to this and mix well.


5. Lower the heat and cook till the paste is cooked.More water can be added if necessary.Remove from heat.


6. Serve this hot with rice or chappatis.

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Spicy Kanjivaram Idlis

This special variety of idli is from Kanchipuram,South India.I remember when we were young,we often used to visit the Sri Parthsarathy Temple,in Chennai.We,as kids,longed to buy and eat from the prasadam counter their famous "pulihodari" and " kanchipuram idli" after finishing our prayers.I therefore thought of sharing this recipe which I came across in one of my old recipe books.I made this for my family a number of times and they enjoyed it too! If you like the flavour of the spices like pepper,cumin seeds or ginger powder then you must try it.This recipe is nearly authentic but there may be some variation also.This idli was steamed as one big portion in a large plate for two hours and then cut into required shapes before serving or but we can use the idly steamer and make small idlis. This serves eight to ten piecesor more. Its gluten free too.

Ingredients	Quantity
Black Gram Dhal (Urad Dhal)	½ cup
Raw Rice	½ cup
Parboiled Rice	½ cup
Dry Ginger Powder	2 tsps
Pepper Corns	2 tsps
Cumin Seeds (Jeera)	1 tsp
Asafoetida (Hing)	¼ tsp
Curry Leaves	a few
Salt	to taste
Sesame Oil (Gingelly Oil)	5 tbsps

Method

1. Soak the dhal and rice seperately in water for two to three hours.


2. Wash them and grind the dhal to a fine paste and grind the rice coarsely and mix all of them in a container with salt. Add water if necessary for the right consistency.Keep this idli batter overnight to ferment.


3. Whenever you want to prepare idlis ,first powder coarsely the ginger powder,cumin seeds,pepper corns,asafoetida and curry leaves in a grinder and keep it aside.


4. Heat two tablespoons of oil in a pan and add it to the batter.Then add the powder of spices and the remaining three tablespoons of oil without heating and mix into the batter well.


5. Take an idli steamer and grease the moulds with gingelly oil and drop a spoonful of the mixed batter into the moulds and steam them in the pressure cooker for ten to twelve minutes.


6. Serve hot with coconut chutney.

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Iced Orange Green Tea

Green tea made with th flavour of orange is refreshing,cooling and soothing too.Try it! Serves two.

Ingredients	Quantity
Green Tea	1 tsp or 1 tea bag
Fresh Orange Juice or Frozen	1 cup
Lime Juice	1 tsp
Sugar	2 tbsps
Water	6 cups
Mint Leaves	a few

Method

1. Boil water in a caraffe or a utensil.


2. Add the green tea and boil for two minutes and remove from the heat.Cover and let the tea leaves steep in the water.


3. Strain the decoction and let it cool for some time .


4. Add the sugar ,orange juice and lime juice and stir well.


5. Add this in a serving pot and refrigerate till it is very cold.


6. First coat the rims of the glasses with sugar by dipping the rims in a plate containing powdered sugar.


7. Pour the chilled tea into these tall glasses and garnish it with mint leaves.

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Corn Veggie Patties

Patties made with vegetables and corn is nutritious.They can be made into bite sized patties as snacks or as meal sized patties to be eaten with bread for dinner.Serves eight to nine patties.

Ingredients	Quantity
Potatoes	3
Fresh Corn Kernels (or Frozen Corn)	½ cup
Chopped Carrots	¼ cup
Peas	3 tbsps
Sliced Capsicum (Bellpepper)	2 tbsps
Chopped Cilantro (Coriander Leaves)	2 tbsps
Ginger Garlic Paste	1 tsp
Green Chilli Paste	1 tsp
Corn Starch Powder	4 tbsps
Plain Flour (Maida)	2 tbsps
Water	½ cup
Cumin Powder	1 tsp
Herbed Bread Crumbs	1 cup
Oil For Shallow Frying	½ cup
Salt	to taste

Method

1. Boil the washed potatoes and mash them.Steam the carrots,peas and corn.


2. In a bowl, mix all the steamed vgetables,corn,capsicum,mashed potato,salt cumin seed powder,green chilly paste,ginger garlic paste and chopped cilantro.


3. Make round balls first and then shape them into thick flat circles.


4. Mix corn starch powder,plain flour ,salt and enough water so that it is thin in consistency.


5. Take bread crumbs in plate and mix it with dry herbs like oregano and basil.
   
6. Heat oil for shallow frying in a skillet.


7. Dip each patty in the corn flour batter and then put them in the breadcrumb mixture and coat the patty on all sides with them.


8. When all are done keep them in a plate and refrigerate them for nearly half an hour to rest so that the do not absorb much oil when fried.


9. Drop two or thre patties at a time and shallow fry them on both the sides till the are golden brown.


10. Serve hot with bread slices,tomato sauce, cucumber,tomato and onion slices.

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Spicy Achari Baingan (Egg Plant)

This side dish has the ingredients used in North Indian pickles and so its name.This can be made as a party food and can be made with egg plant or boiled and fried potato or paneer.Serves six people.

Ingredients	Quantity
Egg Plant (Brinjal)	3 medium
Fennel Seeds (Saunf)	1 tsp
Fenugreek Seeds (Methi)	1 tsp
Nigella Seeds (Onion Seeds or Kalonji)	1 tsp
Cumin Seeds (Jeera)	1 tsp
Sliced Onions	1 cup
Sliced Green Chillies	6
Turmeric Powder	½ tsp
Ginger Garlic Paste	1 tsp
Yogurt (Thick Beaten Curds)	½ cup
Dry Mango Powder	1 tsp
Red Chilly Powder	1 ½ tsps
Sugar	½ tsp
Salt	to taste
Oil	4 tbsps
Water	½ cup
Fried Cashewnuts	6
Chopped Cilantro (Coriander Leaves)	1 tbsp

Method

1. Slice the washed brinjals into long pieces and keep them in water so that they do not become brown.


2. Heat oil in a pan and put the brinjal slices with water squeezed out and fry them till light in colour. Keep them aside.



3. In the same oil, add the cumin seeds,fenugreek seeds,nigella and fry. After 15 to 20 seconds add the sliced onions and green chillies and fry them.



4. Stir fry these until golden brown.



5. Add tumeric powder,ginger garlic paste and fry.



6. Add the beaten curds,dry mango powder,chilly powder,sugar and salt and cook till the oil seperates.



7. Add the fried brinjal slices and water and cook for a minute.



8. Garnish this dish with fried cashewnuts and chopped coriander leaves and serve it with chappatis or bread.

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Sesame Rice

Rice can be made in a different way with the flavour of seasame seeds or gingelly seeds added to it.Sesame seed are rich in minerals,dietary fiber and monounsaturated fats. They help to reduce blood cholesterol,enhance the immune response and decrease the risk of cancer. The are used in Asian ,Meditterean and Middle East cooking and is one of the oldest oilseed discovered.In this recipe other than sesame seeds coconut gratings or peanut powder can be used. This recipe is gluten and casein free and serves four people.

Ingredients	Quantity
Cooked Rice	3 cups
Sesame seeds{Til Seeds}	¼ cup
Red Chilly	2
Cumin seeds	1 tsp
Mustard Seeds	1 tsp
Curry Leaves	a few
Salt	to taste
Fried Cashewnuts	a few
Pappads (Fried or Microwaved)	2
Oil or Ghee	1 tsp

Method

1. Take a pan and roast the sesame seeds and red chillies till light brown. Cool and powder them coarsely and keep it aside.


2. Take a bowl and add the hot cooked rice.


3. Add the powdered sesame powder,salt and mix.


4. Take oil or ghee in a pan and fry cumin seeds and mustard seeds and curry leaves.


5. Add this to the mixed rice.Take the rice in a serving bowl and garnish with fried cashewnuts and broken pappads.The pappad pieces have to be added for garnishing just before serving otherwise they become soft.

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Six Beans and Lentils Delight

Lentils and beans are often called "wonder" foods because they are low in fat and rich in proteins.Also when cooked, they absorb the flavours of the spices and herbs added-makes them tasty and nutritious to eat.This delicious recipe has six types of beans and lentils besides addition of peanuts and spinach leaves which enhances the nutritive value. Serves six people.

Ingredients	Quantity
Rajma (Kidney Beans)	1 tbsp
Kabuli Chana (Chick Peas)	1 tbsp
Black Chana (Black Chick Peas)	1 tbsp
Lobia (Blackeyed Beans)	1 tbsp
Brown Lobia (Brown Blackeyed Beans)	1 tbsp
Moth Beans (Dew Gram or Aconite Beans)	2 tbsps
Peanuts	1 tbsp
Blanched Chopped Spinach	1 cup
Ginger Garlic Paste	1 tsp
Onion Paste	3 tbsps
Tomato Puree	4 tbsps
Fresh Cream (Optional)	2 tbsps
Cashew-Almond Paste	2 tbsps
Red Chilly Powder	1 tsp
Coriander Powder (Dhania)	1 tsp
Cumin Powder (Jeera)	1 tsp
Garam Masala Powder	1 tsp
Cumin Seeds	1 tsp
Bay Leaf	2
Turmeric Powder	½ tsp
Salt	to taste
Oil	2 tbsps
Water	½ cup

Method

1. Soak all the beans and lentils along with peanuts in water overnight.Wash them and cook them in a pressure cooker till they are soft but not very soft.


2. Take oil in a pan and add bay leaf and cumin seeds and fry.


3. Add ginger garlic paste and onion paste and fry till golden brown.


4. Add the blanched and chopped spinach and fry for half a minute.


5. Add tomato puree,salt,tumeric powder and fry till the oil seperates.


6. Then add the cashew/almond paste,red chilly powder,coriander powder,cumin seed powder,garam masala powder and stir fry for a minute.


7. Add the beans and lentils and half a cup of water and cook till it is all mixed and hot.


8. Add fresh cream and mix.


9. Serve hot garnished with chopped coriander leaves and cream with chappatis or rice.

Note Lobia in Telugu is "alchandalu" ,chick peas is "sanagalu".

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Potato Dosa

I was once served this crispy dosa as breakfast by my niece.I relished it so much and to my surprise I found that it was made with potato! Then I tried it out with other vegetables like ridge gourd and bottle gourd{lauki}. Children will love it as their favourite potato is there! We can enhance its nutritive value by adding soaked dhals or lentils paste in the batter.This is gluten and casein free. Less oil can be used and can be made with no oil too except for the first dosa which needs a little oil to spread.This recipe serves about eight medium dosas.

Ingredients	Quantity
Potatoes	2
Soaked Rice	½ cup
Ginger	small piece
Green Chillies	2
Cumin Seeds	1 tsp
Coriander Leaves (Cilantro)	a small bunch
Finely Chopped Onions (For Garnishing)	2 tbsps
Salt	to taste
Oil	for shallow frying

Method

1. Cut the peeled potatoes into pieces.


2. Grind the chopped potatoes,rice,salt,cumin seeds,green chillies and coriander leaves in the grinder to a fine paste.The consistency of this batter should not be very thin nor very thick.


3. Heat a griddle or a nonstick flat pan which is smeared with alitle oil.


4. Pour a ladle full of the batter in the center of the pan and spread it into a circle shape with the ladle.


5. Put some oil on all the sides and in the centre and let it cook till the sides become golden brown.


6. Turn the dosa and let the other side become crisp too.


7. Make dosas with the rest of the batter.


8. Serve it hot,garnished with chopped onions with coconut chutney or mango ginger garlic chutney or tomato chutney or with vegetable kurma.


9. Note:The batter should be made preferably just before serving as there are chances of the potato getting brown.Instead of potato,ridge gourd or bottle gourd can be used and grated carrot mixed just like that to make it more nutritious for children especially.

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Cool Summer Mango Salad

Come Summer, there is plenty to eat nice ripe sweet mangoes! This wonderful Indian fruit can be included in our cooking other than desserts. They can be used in salads which gives a tinge of sweetness to the salad.This cool salsa recipe can be eaten by diabetics too once in a while.This recipe can be relished by all and for children the spicy green chillies can be avoided. This serves about six people.

Ingredients	Quantity
Tomatoes	3
Onion	1
Capsicum	1
Ripe Mango	1
Finely Chopped Green Chillies	1 tbsp
Chopped Cilantro	1 tbsp
Boiled Chick Peas (Kabuli Chana)	½ cup
Lime Juice	1 tsp
Black Pepper Powder	1 tsp
Salt	to taste
Olive Oil (Optional)	1 tsp

Method

1. Cut the peeled mango into small cubes.Chop the tomatoes,onions and capsicum or green pepper into fine pieces.


2. Take a bowl and add all the chopped vegetables,chick peas,ripe mango cubes,lime juice,green chillies,cilantro, salt and black pepper powder and mix well but lightly.


3. Add the olive oil and mix gently and cool it in the refrigerator.


4. Serve it cool with bread or in canapes or with chappatis.

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Saffron Sweet Rice

This sweet preparation is made with ingredients generally available in the house.This is quick and easy to prepare especially for bachelors,single people and ofcourse kids who have a sweet tooth and once in a while like to eat something sweet as a dessert. This is a gluten and casein free recipe and is for five people.

Ingredients	Quantity
Cooked Basmati Rice	1 ½ cups
Sugar	½ cups
Water	¼ cups
Ghee (Clarified Butter)	1 tbsps
Raisins	1 tbsps
Sliced Cashewnuts	1 tbsp
Sliced Almonds	½ tbsp
Cardamom Powder	½ tbsp
Saffron Strings	½ tbsp
Warm Water	1 tbsp

Method

1. Soak the saffron in the warm water and keep it aside.


2. Take water in a pan and add sugar and heat it till the sugar dissolves and forms a syrup.


3. Add the cooked rice and cook it for sometime in the sugar syrup.


4. Add the soaked saffron and cook till the water evaporates but still remains wet. Turn off the heat and add the cardamom powder and mix.


5. Take a small pan and add the ghee and heat it. Add the cashewnuts and almonds and fry them till light brown in colour. Add the raisins and fry them too.


6. Add these fried nuts and raisins to the saffron rice and mix lightly.


7. Serve hot or cold.


8. If basmati rice is not available, normal rice can be used.

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