SPICY CHICKEN FRY...

INGREDIENTS:

Red chillies, seeded - 7-8.

Cumin seeds - 1 tsp.

Rice - 1 tsp.

Chicken pieces - 1 lb.

Turmeric powder 1/2 tsp.

Coriander powder - 1/2 tsp.

Ginger - 1/2 inch size.

Garlic cloves - 4-5.

Garam masala - 1/2 tsp.

Lime juice - 2 to 3 tbsps.

Coconut oil or any oil - 5-6 tbsp.

Curry leaves - 2-3 sprigs.


METHOD:
Soak the first 3 ingredients for 2 to 3 hours. Clean and cut the chicken into small boneless pieces. Grind all the ingredients except curry leaves and oil into a smooth paste. Marinate the chicken pieces in the spicy mixture for an hour. Heat oil in a skillet. Fry the chicken pieces with curry leaves. Serve hot.

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Nuts halwa...

INGREDIENTS:

Almonds - 1/4 cup.

Pistachio - 1/4 cup.

Walnuts - 1/4 cup.

Flour - 2 tbsp.

Sugar - 1 cup.

Milk - 1 cup.

Ghee - 1/4 cup.

Water - 1 cup.

Cardamom powder - 1/2 tsp.

Dash salt.

METHOD:

Put the almonds and pistachio in a bowl, with hot water and let it soak for two hours. Grind all the nuts in a blender with 1/2 cup water until finely smooth. Mix flour , milk, sugar, salt, water and nuts paste together in a skillet. Cook, stirring constantly, till the mixture gets thick. Add powdered cardamom, ghee and cook till very thick. Continue stirring, till a small portion rolled between thumb and forefinger will form a non-sticky ball. Remove from heat.

Spread evenly in flat metal tray. Leave to cool.

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Vegetable rice...

INGREDIENTS:

Basmati rice - 2 cups.

Peas - 1/4 cup.

Beans - 1/4 cup.

Carrots - 1/4 cup.

Corn - 1/4cup.

Capsicum - 1/4cup.

Onion - 1, small sliced.

Cardamom - 3.

cloves - 3.

Cinnamon - 1 inch long.

Star anise - 1.

Ghee - 4 tbsp.

Water to cook.

METHOD:

Slice onion lengthwise and fry until crisp in the ghee and keep aside. Cut beans, carrots and bell pepper (capsicum) as julienne strips. First fry the spices and add all the vegetables and fry for 2 minutes. When the rice is half done, add to the spices and vegetables, cover and cook on the low fire for five minutes. Cook till rice and vegetables are tender. Mix well and garnish with the fried onions. Serve with any meat curry.

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BUTTER CHICKEN:

INGREDIENTS:

1 and 1/2 lb chicken, (boneless pieces).

1 medium size onion, diced.

1/2 tsp turmeric powder.

1/2 tsp chili powder.

1/2 tsp coriander powder.

1/2 cup sour cream or yogurt.

3-4 tbsp butter.

1 tsp cumin seeds.

1/2 tsp fennel seeds.

5 cardamom pods.

1 inch piece ginger.

5 garlic cloves.

1/4 cashew nuts.

4-5 sprigs of cilantro leaves, chopped.

2 cups water.

METHOD:

Clean and cut the chicken in to small boneless pieces. Fry the cumin seeds, fennel seeds, cardamom, ginger, garlic in one tablespoon butter for a minute. Grind all the fried ingredients, turmeric powder, chili powder, coriander powder, and cashew nuts into a smooth paste with enough water.

Heat butter on a skillet fry the diced onion, add chicken pieces and fry, turning frequently for two minutes. Add the ground paste mixture, one cup water, sour cream and mix well. Bring to a boil. Reduce heat, cover and cook 15-20 minutes, till the chicken pieces are soft and tender. Stir occasionally. When the chicken is almost done add the chopped cilantro leaves and cook for a minute and remove from heat.

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Strawberry pudding...

INGREDIENTS:

5-6 strawberries.

10 oz sweetened condensed milk.

1 pack strawberry flavoured gelatin, (40 gm or 1.4 oz).

1 and 1/2 cup water.

METHOD:

Boil one cup water. Stir in the gelatin until it dissolves completely. Blend the strawberries with 1/2 cup water in the blender till its smooth. Combine the condensed milk, strawberry mixture and gelatin together. Pour the mixture into small individual molds. Refrigerate until firm, about 3 to 4 hours. Unmold and garnish with fresh berries and serve.

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Cream of wheat crepe. (Sooji crepe)

INGREDIENTS:

1/2 cup rawa (cream of wheat).

1/2 cup water to soak the rawa.

1/2 cup wheat flour.

2 eggs.

1/2 tsp salt.

1 1/2 cups water or milk.

METHOD:

Soak the rawa with 1/2 cup water. Let it soak for 15 minutes. Meanwhile beat the eggs with a whisk or electric beater. Sift the wheat flour, salt and gradually add to the egg. Grind the soaked cream of wheat and add to the egg mixture and mix thoroughly by adding water. It should be in thin consistency. Add more water if the batter is too thick. Pour one spoonful of batter, in the center of the hot lightly oiled fry pan. Tilt the pan to spread the batter to the sides and cook until the top is dry. Roll with any filling you desire or serve with any syrup.

STRAWBERRY SYRUP:

Strawberry - 1/2 cup.

Sugar - 1/4 cup.

a pinch of salt.

Blend the strawberry slices in a blender with little water, till smooth. In a saucepan combine the blended strawberry, sugar and salt. Bring to a boil. Boil gently, stirring constantly, till that becomes a syrup consistency. Remove from fire. Let it cool and serve with pancakes or crepes.

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Coconut Rice.

INGREDIENTS:

Rice - 1 cup (Basmati rice).

Desiccated coconut - 1/4 cup.

Split bengal gram or yellow split peas - 1 tbsp.

Sesame seeds - 1 tsp.

Red chillies - 2-3.

Peanuts - 2 tbsp.(optional)

Olive oil - 2-3 tbsp.

salt to taste.

Curry leaves - 1 sprig.

METHOD:

Boil rice, adding salt. Strain the cooked rice. Heat oil, fry the nuts and keep aside. On the remaining oil roast gram, sesame seeds, red chilies curry leaves and desiccated coconut. Add the cooked rice and mix well. Add some salt if you need. Garnish with peanuts and serve hot with any meat curry.

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Goat or Lamb in Almond masala...

INGREDIENTS:

Olive oil - 5 tbsp.

Cardamom - 6.

Cumin seeds - 1 tsp.

Black pepper - 1 tsp.

Ginger - 1 inch long piece, grated.

Garlic cloves - 5.

Almonds - 2 0z or 1/4 cup.

Goat pieces - 1 lb.

1 medium sized onion - finely chopped.

1 medium sized onion, sliced or 1/2 cup tomato sauce.

Plain yogurt - 1/2 cup.

1 tsp turmeric powder.

2 tsp chili powder.

1 tsp coriander powder.

Water 1/2 cup.

Cilantro leaves (coriander leaves),chopped - 1/2 cup.

METHOD:

Heat 2 tbsp oil in a skillet, add the first 7 ingredients and cook over medium heat until golden brown, stirring constantly.

Put this spice mixture , turmeric powder, chili powder, coriander powder, and the almonds in a blender. Grind to a smooth paste with 1/4 cup water or sufficient water. Cut the goat pieces into 1 to 1-1/2 inch pieces. Heat the remaining oil in a heavy saucepan. Add onion. Cook until softened; add the sliced tomatoes and cook. Stir in the ground spice mixture, yogurt, goat pieces and little water. Bring to a boil, reduce heat, cover and cook 50 to 60 minutes, until the lamb is tender and soft. 20 minutes for the pressure cooker.

Stir in the cilantro leaves and cook for 5 minutes, remove from heat and serve with coconut rice or any chapti.

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Chicken Nuggets...

INGREDIENTS:

Boneless chicken pieces.

1 egg.

Oil to fry.

BREADING MIXTURE:

Bread crumbs - 1/2 cup.

Pistachio nuts - 1/4 cup.

Ground black pepper - 1/4 tsp.

Dry parsley pieces - 1/4 tsp.

Garlic powder - 1/8 tsp.

Salt - 1/8 tsp.

METHOD:

Grind the pistachio nuts coarsely. Mix with the bread crumbs and the spices. Beat the egg. Cut the chicken pieces, thin and any shape you wish. Dip the pieces in the beaten egg and coat in the breading mixture, on both sides. Heat oil in a large skillet. Add chicken pieces without crowding, and cook until well browned on both sides. Drain on paper towel. Serve hot.

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Beet Salad.

INGREDIENTS:

3 small beetroots.

1 cup plain yogurt.

1 green chili chopped.

1 sprig mint to garnish.

Salt to taste.

METHOD:

Clean, remove the skin, slice the beets and steam. Cool slightly. Add the plain yogurt, chopped green chili, salt and mix well. Let it stand for 30 minutes. Serve cold, garnish with mint leaves.

Beets are rich in vitamin B and potassium. Helps keep the heart beating regularly and blood pressure normal.

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Mango icecream pudding...

INGREDIENTS:

2 cups mango ice cream.

1 envelope mango flavoured gelatin or unflavoured gelatin.

1 cup boiling water.

METHOD:

Mix gelatin in the boiling water and stir till the gelatin completely dissolves. Combine ice cream and gelatin mixture and mix well. Pour the mixture in dessert dishes and chill until soft and set. Garnish with mango slices and any jelly.

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Cream of wheat idli. (Rawa idli)

INGREDIENTS:

Cream of wheat - 1 cup, roasted.

Yogurt - 1/2 cup.

Water sufficient to mix (around 1/2 cup).

Salt to taste.

Mustard seeds - 1/4 tsp.

Split black gram - 1/2 tsp.

Yellow split peas - 1/2 tsp.

Cashew nuts - 1 tbsp, chopped.

Curry leaves - 1 sprig.

Red chilies - 2, seeded.

Olive oil - 1 tbsp.

Baking soda or fruit salt - 1/4 tsp.

METHOD:

Heat oil in a fry pan. Fry black gram, split peas, and mustard seeds. Add curry leaves, red chilies and cashew nuts and fry. Now add the cream of wheat and fry for a minute. Remove from the fire and cool. Mix in the yogurt and enough water to make a thick batter. Add salt. Leave it to soak for 15 to 30 minutes.  Add fruit salt or baking soda and mix well.  Fill the idli trays with the batter and steam in the idili steamer for 10 to 15 minutes. Serve hot with coconut chutney, onion chutney or sweet chutney. 

                   

COCONUT CHUTNEY:
1 Cup grated coconut.
1 tsp red chili powder.
2 sprigs of curry leaves.
1 tbsp diced onion.
salt to taste.

Mix all the above ingredients and grind coarsely in a blender and serve with rawa idili.

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Mushroom saute.

INGREDIENTS:

Button mushroom - 1/2 lb or 8 oz.

Nutmeg - 1/8 tsp.

All purpose flour or cornstarch - 1/2 tbsp.

Olive oil - 3 tbsp.

Chili powder - 1/4 tsp.

Salt to taste.

Black pepper - 1/8 tsp.

Cilantro leaves - 3-4 sprigs, chopped.

METHOD:

Wash and slice the button mushrooms. Heat oil. Add mushrooms and 1/2 tbsp flour. Toss and coat. Add red chili powder, pepper powder, nutmeg powder, salt and cook on medium heat. Stir occasionally. Saute for 5 to 6 minutes or until the mushrooms are tender. Add the chopped cilantro (coriander leaves) and mix. Remove from heat and serve.

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Pineapple Jam.

Why buy jam with color, preservatives, fructose corn syrup, and pectin. Try making one without all these ingredients.

INGREDIENTS:

One Pineapple, skinned, cored, and diced. (around 2 cups).

1 cup sugar.

3-4 drops pineapple essence.

METHOD:

Remove the skin and core from the pineapple. With electric blender, blend the diced pieces, till smooth. Place in a saucepan with sugar. Bring to a full rolling boil. Boil hard, stirring constantly, till the mixture thickens, 15 to 20 minutes. Remove from heat. Let it cool.

No colour added....

No fructose corn syrup....

No preservatives....

No pectin....

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Steamed rice cake (Sweet idli))...

INGREDIENTS:

2 cups long grain rice.

2 tbsp Split black gram.

1 tsp cumin seeds.

5 pods of cardamom.

3/4 cup tender coconut.

1 cup coconut water. 

2 tbsp sugar.

salt to taste.

1/3 cup sugar.

1/8 tsp baking soda.

1/4 cup cashew nuts.

1/4 cup raisins.

METHOD:

Soak the first 4 ingredients for 3 to 4 hours.  Grind the soaked ingredients with tender coconut, coconut water, sugar,  till its smooth.  Cover and leave to ferment overnight or for 8-10 hours. It should be thick batter consistency. After it is fermented, add salt, baking soda, sugar and mix well. Add water or milk if needed. Let it stand for 10 minutes. Pour one table spoon full of batter in small idili steamer plates. Place raisins and nuts on top of that and steam for 10 minutes or till it is cooked.

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Vegetable Medley...

INGREDIENTS:

Mixed vegetables - 16 oz.
Olive oil - 2 tbsp.

Turmeric powder - 1/2 tsp.
Chili powder - 1/4 tsp.
Cumin powder - 1/2 tsp.
Garlic powder - 1/2 tsp.
Grated coconut - 1/2 cup.
Curry leaves - 2 sprigs.
Salt to taste.

METHOD:

Cook the vegetables with salt.
Heat oil. Add curry leaves, grated coconut and fry. Stir in the turmeric powder, chili powder, cumin powder, garlic powder, and little salt. Mix well. Stir constantly and fry. Add the cooked vegetables and stir for 2-3 minutes and remove from fire.

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Sweet mango relish....

Ingredients:

One Mango pieces - (not ripe not raw).
Red chili powder - 1/2 tsp.
salt - 1/4 tsp.
Apple cider vinegar - 3 tbsp.
Cloves - 3.

Grated ginger - 1 tbsp.

Sugar - 2 tbsp.

Raisins - 2 tbsp.

METHOD:

Peel and dice the mango. Apply chili powder, salt, vinegar and let it stay for one day in the refrigerator.

Make a thick syrup with sugar. Add cloves and grated ginger. Stir in raisins and the mango pieces. Cook for two minutes. Taste and remove.

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Chicken Gizzards fry.

INGREDIENTS:

Chicken gizzards - 1 lb.

Ginger,garlic paste - 2 tbsp.

Garam masala - 1/2 tbsp.

Red chili powder - 1/2 tsp.

Red chilies - 2 seeded.

Salt to taste.

Olive oil - 2 tbsp.

Curry leaves - 1 sprig.

1 cup water.

METHOD:

Heat oil. Add seeded chili, curry leaves, ginger, garlic paste, garam masala, chili powder, and saute. Stir in the gizzards, salt, water and bring to boil. Cover and cook for 20 minutes on medium fire. Cook until all the liquid is absorbed. Stir , fry till all the pieces are coated with spices. Serve hot.

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Blueberry syrup.

INGREDIENTS:

Blueberries - 6 oz or 1 cup.
Sugar - about 1/2 cup.
Dash salt.

METHOD:

With electric blender or mixer, blend blueberries with little water till smooth. In a saucepan combine the blended berries, sugar and salt. Bring to boil. Boil gently, stirring constantly for 5 minutes or till it reach the consistency of syrup.

PRONE TO BLADDER INFECTION ?

Like cranberries, blueberries contain compounds that keep infectious bacteria from sticking to the walls of the bladder and urinary tract.
Blueberries are ideal on cereal and in pancakes.
In take of one or two tablespoons of blueberries daily is good for the colon and urinary bladder.

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OATS PANCAKE....

INGREDIENTS:

Oats - 1 cup.

Wheat flour - 1/2 cup.

Egg - 2.

Baking soda - 1/4 tsp.

Water - 3/4 cup.

Dash of cinnamon powder.

Salt to taste.

METHOD:

Grind the oats coarsely. Sift the wheat flour, baking soda, salt and cinnamon powder. Beat the egg, add water, ground oats and wheat flour mixture. Blend thoroughly.  Pour two tablespoons of the batter on to a hot, lightly oiled fry pan and cook until bubbles appear and begin to break. Turn over and cook on the other side and serve with any syrup. Substitute milk instead of water to make pancake rich.

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Fish nuggets....

INGREDIENTS:

1 inch fish pieces (salmon) - approximately 50 pieces.

Egg - 1, beaten.

Oil to deep fry.

BREAD MIXTURE FOR COATING:

Dry bread crumbs - 1 cup.

All purpose seasoning - 1 tsp.
METHOD:

Clean the fish, remove the bones and cut into small pieces.

Beat the egg and keep aside.

Mix the bread crumbs and the seasoning. Since the seasoning has salt in it, no need to add salt.

Dip the fish pieces in the beaten egg and roll the pieces in the bread mixture to coat completely.

Meanwhile heat oil in a deep frying pan. Add the fish pieces in small batches and cook until the pieces float to the surface. Turn over and cook to brown lightly and evenly. Drain on paper towels and serve immediately.

Variation: You can substitue king fish, cod or bass instead of salmon.

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Glazed carrots....

INGREDIENTS:

Baby carrots - 1 lb, steamed and cooked.

Olive oil or butter - 2 tbsp.

Cranberry sauce, tomato sauce or any sauce - 2 tbsp
Brown sugar - 2 tbsp.

METHOD:

Steam the baby carrots with little salt until it is tender and soft.

In a skillet heat oil, add the sauce and brown sugar. Stir in the cooked carrots. Stir constantly, till nicely glazed on all sides, about 5 minutes. Remove from heat and serve.

Kids love this snack.

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Chili chili chicken...

Like to have something hot and spicy, try this chili chicken.

Ingredients:

Chicken pieces, boneless - 1 lb.
Red chili powder - 1 tsp, more if needed.
Coriander powder - 1/2 tsp.
Chicken masala - 1/2 tsp.
Ginger - 1 inch piece, grated.
Red food color - 3-4 drops.
Salt to taste.

Combine all the above ingredients, mix thoroughly and cook for 10 minutes or until all the water is absorbed.

For tempering:
Green chilies - 6-7, sliced, more if needed.
Coconut oil - 4-5 tbsp.
Curry leaves - 2 sprigs.

Large onion - 1, sliced lengthwise.

Red color - 4 drops.

Tomato sauce - 1/4 cup.

Heat oil. Add curry leaves, sliced onion and fry. When the onion turns clear, add the red color, tomato sauce stirring for a minute. Stir in the sliced green chilies. Add the cooked chicken pieces, stir constantly, until everything is blend together. Taste and remove from heat.

Any chapati with chili chicken is a good combination.

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Sweet potato chapati.

Ingredients:

Sweet potato cooked and mashed - 3/4 cup.

All purpose flour - 1 cup.

Coriander (cilantro) leaves - 4-5 sprigs, chopped.

Olive oil - 1 tbsp.

Sufficient water to mix the dough.

Salt to taste.

Method:

If mixing in food processor, insert dough blade. Process flour, salt, sweet potato, chopped cilantro, and oil on dough speed until combined. With machine running, add liquid through small feed tube as fast as flour mixture will absorb it. Once dough cleans the sides of the work bowl and forms a ball, process for 45 seconds to knead the dough. Divide the dough into small balls. Roll out into thin chapaties and put on a hot griddle. Cook on both sides. Smear with little ghee or oil and spread it evenly and serve.

If mixing by hand, combine flour, mashed sweet potato, salt, olive oil, water, chopped cilantro and mix well. Knead for 5 minutes. Prepare a soft dough and divide in to small balls.

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Beef cutlet...

INGREDIENTS:

Ground lean beef - 1/2 lb.
Green chili - 1,chopped.
Medium sized onion - 1,diced.
Potato - 1, cooked and mashed.
Ginger root - 1 inch piece, grated.
Meat masala - 1 tsp.
Curry leaves - 1 sprig, nicely chopped.
Salt to fry.
Canola oil - around 2 cups(to deep fry).
Egg - 1,beaten.
Bread crumbs - 1 cup(approximately)
METHOD:

Cook the ground beef for 10 minutes.
Cook the potato and mash well.
Saute the diced onion in 1 tbsp oil. Add the grated ginger root, chopped green chili, meat masala, chopped curry leaves, salt and saute. Strain the water from the meat and add to it. Add the mashed potato and mix all the ingredients thoroughly. Make into small lemon size balls and flatten like patties.
Beat the egg. Dip the patties in the egg and roll on the bread crumbs to coat completely. Deep fry the cutlets until it is brown on both sides. Or bake on the toaster oven at 400 degrees until it is ready on both sides. Serve hot with ketchup.

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Dates chicken...

INGREDIENTS:

Chicken pieces - 1 pound or 10 pieces.
Coriander powder - 1 tsp.
Red chili powder - 1 tsp.
Chicken masala - 1 tbsp.
Grated ginger - 1 tbsp.
Grated garlic - 1 tbsp
Dates, pitted - 1 cup.
Onion - 1, finely chopped.
Tomato - 1, finely diced.
Salt to taste.
Water or chicken stock - 1 cup.

METHOD:

Rinse chicken, pat dry with paper towel. Add chili powder,coriander powder,chicken masala,salt, grated ginger and garlic. Toss well to coat the chicken pieces. Cover and refrigerate 2 to 3 hours, to absorb flavors. In a seperate bowl, combine dates and water,(enough water to soak).
Heat oil in a large saucepan, add chicken pieces, fry, turning frequently, until browned all over. Remove from pan and set aside. Add onions to that pan and cook, stirring , until soft. Add tomato and cook. Return chicken pieces to the pan, chicken stock cover and cook, over medium heat for 20 minutes. Add the dates, simmer for 10 minutes until tender. Serve hot with any bread.

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Oats Uppuma...

INGREDIENTS:

1 cup oats.
Salt to taste.
water to sprinkle.

For tempering:

2 tbsp olive oil.
1 tsp sesame seeds.
3 tbsp diced onion.
1 sprig curry leaves.
3 red chillies, seeded.
1/2 inch ginger piece, grated.
1 green chili.
2 tbsp cashew nuts or peanuts, roasted.

Grated coconut to garnish.

PREPARATION:

Grind the oats coarsely in the grinder. Put that in a food processor, sprinkle little water at a time and pulse it,(10-15 times, by sprinkling little water). Place that in a steamer and steam for 2 minutes.
Heat oil. Add sesame seeds, curry leaves, diced onion, seeded red chillies, green chili, grated ginger, and brown lightly. Stir in the salt, steamed oats,roasted nuts and mix thoroughly. Garnish with grated coconut and serve hot.

Oats, great for reducing the risk of clogged arteries and heart disease. Eating a medium sized bowl of oat bran everyday for several months pushes bad blood cholesterol levels down and raises the good cholesterol level. It has soluble fiber.


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Honey Chicken.

INGREDIENTS:

Chicken (boneless) - 1/2 lb.
Black pepper - 1/4 tsp.
Salt to taste.

FOR THE GRAVY:

1 tbsp garlic paste or grated garlic.
3 tbsp soy sauce.
3 tbsp tomato sauce.
3 tbsp honey.
2 tbsp olive oil.

METHOD:

Cut the meat into small pieces,1/2(inch size). Cook the pieces with salt and pepper.
Heat the oil in a skillet, fry the garlic in it. Add all the other ingredients required for the gravy. Stir. Add the cooked meat and mix. Saute, until the gravy is coated on all the pieces. Garnish with spring onions and serve. Plain noodles is a good combination to this dish. Children love this.

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Cabbage, carrot, celery mix.

INGREDIENTS:

Cabbage -1/2, sliced.
carrot - 2, grated.
Celery - 1 stalk, sliced.
Cumin powder - 1/2 tsp.
Garlic powder - 1/2 tsp.
Coconut - 1/2 cup, grated.
Green chili - 4 to 5, cut lengthwise.
Olive oil - 2 tbsp.
Salt to taste.

Method:

Combine all the vegetables, green chilies, cumin powder, garlic powder, grated coconut, oil and salt on a skillet. Do not add water. Cover the pan and let it cook for a minute,on medium fire. Open the lid and stir constantly until the vegetables are soft. It takes only 3-4 minutes to cook. Don't burn the vegetables, it will lose its nutritional value.

Daily intake of cabbage prevent heat ulcers. It kills the bacteria, causing the ulcer. Celery is good to reduce blood pressure. Carrot has high source of vitamin A.

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Crepe filled with coconut and cashew.

INGREDIENTS:

CREPE BATTER:
All purpose flour - 1 cup.
Eggs - 2.
Water - 2 cups.
Salt to taste.

Beat eggs and water together with a whisk or egg beater. Sift the flour with salt, add to the mixture and mix thoroughly. If mixing by hand, strain the mixture through a sieve to remove any lumps.

FOR FILLING:
Grated coconut -2 cups.
sugar - 1/2 cup.
cashew nuts - 1/4 cup, finely chopped or sliced.
Combine all 3 ingredients and keep it aside.

METHOD:
Pour one spoonful of the batter in the center of a hot, lightly oiled fry pan. Tilt the pan to spread the batter to the sides and cook until the top is dry. Spread one tbsp of the filling on the crepe, fold both ends towards the middle, roll and serve.

VARIATIONS: You can use walnuts or mixed nuts instead of cashew nuts.

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Egg curry.

Ingredients:

5 eggs.
1 medium sized onion, chopped.
1 medium sized tomato, chopped.
2 green chillies, chopped.
1 tsp garam masala.
1 inch ginger and 3 garlic cloves - grind together and make into a paste.
3-4 sprigs of cilantro leaves (coriander leaves), chopped.
salt to taste.
3 tbsp olive oil.

Method:
Heat the oil in a skillet, add the onion and fry. When it turns golden brown add the chopped tomato, green chillies, garam masala, salt and saute until it is cooked. Stir in the chopped cilantro. Pour 1/2 cup water to it and bring to boil. Then crack the eggs and pour on top of that, cover and bring to boil. Let it simmer for one to two minutes and remove from fire. Serve hot with appam.

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Chickpeas wada.

INGREDIENTS:

Chickpeas - 1 cup.
Grated ginger - 1tbsp.
Diced onion - 1/4 cup.
Green chili - 1-2, chopped finely.
2-3 sprigs cilantro leaves or 1 sprig curry leaves - finely chopped.
salt to taste.

Oil - 2 cups, to fry the wada.

METHOD:
Soak the chickpeas overnight.
Strain the chickpeas. Grind coarsely. Add chopped green chili, grated ginger, diced onion, chopped curry leaves and salt. Mix well. Divide into equal sized balls. Flatten the balls like patties. Heat the oil. When its hot, deep fry the patties till crisp or turns golden brown. Drain on paper towel and serve hot.

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Yellow split peas curry.

INGREDIENTS:

1/2 cup, yellow split peas.
1 medium sized tomato, diced.
1 small onion, diced.
1 tbsp curry powder.
1 tsp turmeric powder.
Salt to taste.
For tempering:
2 tbsp olive oil.
1 tsp mustard seeds.
1 sprig curry leaves.
4 dry red chillies.

Cook the split peas with 1 and 1/2 cups water and mash well. Keep it aside.

Heat oil. Put the mustard seeds and when it crackles add the curry leaves and seeded chillies. Add the diced onion and saute until it turns clear. Add diced tomato to it and saute for 1-2 minutes, until it is cooked. Stir in the curry powder, turmeric powder and salt. Add the mashed yellow split peas to it, add some more water and mix well. Bring it to boil and remove. Serve with plain white rice.

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Potato wada

INGREDIENTS:

Potato - 2 medium sized.
Onion - 1 diced.
Green chilies - 2, chop finely.
Ginger - 1 inch long, grated.
curry leaves - 1 sprig, chop finely.
Gram flour(besan) - 1/2 cup.
salt to taste.
Oil to fry the patties.

Method:

Grate the potatoes with the grater.(carrot grater or cheese grater) Squeeze out the excess juice from the grated potato. Add all the remaining ingredients to that and mix well. Flatten  in to small size patties and fry  until it turns golden brown. Remove, drain and serve hot.

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Sweet potato crisp

Ingredients:

Sweet potato - 1 (slice as julienne strips)

Rice flour - 2 tbsp.

All purpose flour - 2 tbsp.

salt and pepper for taste.

Egg - 1 (beaten)

Oil - (for deep frying)

Method:

Scrape the skin of the sweet potato and slice in to julienne strips. Mix the rice flour, all purpose flour, salt and pepper. Beat the egg. Dip the potato strips in the egg and roll on the flour mixture. Dust the extra flour and deep fry. Strain from the oil when it is ready.

This is a good evening snack.

Sweet potatoes has more betacarotene than carrots. It has a good source of vitamin c also.

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Sauted okra

INGREDIENTS:

Okra - 1 lb, sliced.

Olive oil - 4 tbsp.

Red pearl onion - 1 lb, sliced.

Green chillie - 4-6 chopped.

Medium sized tomatoe - 1, diced

curry leaves - 2 sprigs.

mustard seeds - 1 tsp.

Salt to taste.

Method:

Heat oil in a skillet and put the mustard seeds. When it crackles put the curry leaves. Add the sliced onion and fry. When it turns clear add the diced tomatoe, green chillie, sliced okra and salt. Saute and stir occasionally until it is ready. Do not add water. Serve hot.

Okra has rich source of fiber.

" ENJOY COOKING AND EATING"