Eggless Chocolate Cake

Ingredients

Butter - 50g/4tblspn/ 1/2 stick   in room temperature

Condensed milk - 1/2 Can (200g)

All purpose Flour - 1 cup

Baking powder - 1/2 tspn

Cocoa powder - 3 tblspn

Baking soda - 1/2 tspn

Vanilla Extract - 2 tspn

Coco cola - 1 can ( or hot water)

Preparation

1.Sieve all purpose flour (maida), baking powder, baking soda and cocoa powder twice. (dry ingredients). Keep it aside.

2.Take butter and condensed milk in a mixing bowl.Beat it in a low speed .Add vanilla extract and mix well.

3.Take all the dry ingredients All purpose flour,baking powder,cocoa powder,baking soda in an another bowl and combine well.

4.Add the wet  ingredients (butter + condensed milk + vanilla essence) with the dry ingredients (ie flour + baking pwd + cocoa pwd + baking soda) and mix both until well combined.Add coco cola little by little and blend it until required consistency .

5.Preheat the oven to 350 degree F. Pour the batter into a greased baking tray and bake for 30 minutes or until a toothpick inserted in the center of the cake comes out clean..

Black Forest Cake

Ingredients

Eggless chocolate Cake - 2 (for 2 layer cake )

Whipped cream - 300 ml

Cherries - 1 cup

A bar of milk chocolate – Make chocolate shavings out of the bar and keep refrigerated till use.

Orange Juice - 1 cup

Preparation
1.Keep one layer of the cake on the serving plate.
2.Sprinkle 3-4 tablespoons of orange juice on it.
3.Now spread 2-3 tablespoons of whipped cream on top of the cake.
4.Add the chopped cherries on top.
{Repeat with other layers if you want to make 3 layer cake)
5.Cover the cake completely with whipped cream on all sides and the top.
6.Level the top and sides with a broad spatula dipped in chilled water.
7.Decorate the top with chocolate shavings and cherries. Keep chilled in the fridge till use.

Vatha kulambu - Tamilnadu Recipe

Ingredients

Sundakkai Vathal (Turkey Berry) - 1 1/2 tblspn

Manathakkali (black nightshade) - 1 1/2 tblspn 

                                               { You can prepare this with Either  Manathakkali (black nightshade) or sudakkai (Turkey Berry) Vathal  }

Tamarind - lemon sized ball

Vatha kulambu powder - 2 tbsp
Sesame seed oil - 3 tbsp 
Curry leaves - 1 spring
Salt to taste

Mustard seeds - 1 tsp
Fenugreek seeds- 1/2 tsp
Red chilli - 2 (broken into two)
Asafoetida/Hing- 1/4 tsp

Preparation

1.Soak tamarind in approximately 3 1/2 cups of warm water and extract thick juice.

2.Heat sesame oil  in a heavy bottomed pan, add mustard seeds, when they splutter, add fenugreek seeds, asafoetida, dry red chilli , curry leaves and sundakkai vathal & Manathakkali.

3.Saute for a few minutes, then add tamarind extract, vatha kulambu powder,turmeric powder and salt required .

4.Let it boil till the raw smell of the tamarind goes and the gravy reaches a saucy consistency.

Serve with Rice and pappadam.

Cherupayar/Moong Dal Payasam (Kerala Parippu Payasam)

Ingredients

Cheru payar / pasi paruppu / moong dal -1/4 cup

Grated jaggery  -3/4 cup
Ghee - 3 tblspn
Unsalted cashew nuts -10
Raisins - A few
Thick coconut milk (onnaam paal) -1cup
Thin coconut milk (rendaam paal) - 3/4 cup
Cardamom, crushed - 4 or 5

Preparation

1.Roast the parippu in a dry pan until it turns golden brown. 

2.Add the thin coconut milk (rendaam paal) and pressure cook for 3-4 whistles .

3.Add some water to the grated jaggery and heat it on medium flame until it begins to melt. Stir well until the jaggery fully melts, strain, and mix in with the cooked dal. 

4.Bring to boil and add the thick coconut milk.Do not boil after adding the thick coconut milk.

5.Add the crushed cardamom and remove from stove.

6.Heat ghee in an another pan and add the cashew nuts and raisins. When the nuts turn golden brown and the raisins have puffed up, remove and add to the payasam. Mix well.

Princess Barbie Doll Cake

Ingredients 

Yellow Cake mix - 2 Pack  

                                          {Basic 8" Vanilla sponge cake - 2 ( I made one and cut into two)

                                            Basic 6" Vanilla sponge cake - 1 

                                            Basic 4" Vanilla sponge cake -1}Here is the recipe for Basic vanilla cake

Vanilla frosting- 3

Red food color- a pinch 

Barbie doll (11 1/2 inches tall)-1

Star-shaped candy decors 

Preparation

1. Using the Yellow cake mix ,make two 8" vanilla sponge cake and one 6" vanilla sponge cake and one 4" vanilla sponge cake. Here is the recipe for Basic vanilla cake.

2.Cool the cake completely, about 1 hour. Chill cake in freezer 45 minutes before cutting to reduce crumbs, if desired.  Cut 2-inch-diameter hole in center of all 4 cake layers. 

4 . Spoon frosting into large bowl. Stir in enough food color until desired pink color. Place one 8-inch cake on serving plate; spread 1/3 cup frosting over top. Top with second 8-inch cake; spread with 1/3 cup frosting. Repeat with third layer; top with larger bowl cake layer, cut side up. Spread with a small amount of frosting. Top with rounded bowl cake layer, cut side down. Trim side of cake if necessary to make a tapered "skirt." 

5. Spread thin layer of frosting over side and top of layered cake to seal in crumbs. Freeze cake 30 to 45 minutes to set frosting. 

6. Wrap hair and lower half of doll with plastic wrap. Insert doll into center of cake. 

7. Fit #24 star tip into decorating bag. Spoon 1/4 cup pink frosting into decorating bag; set aside. Starting at waist of doll, frost cake with downward strokes to make ruffled skirt. Use star tip to cover bodice of doll and add decoration to skirt if desired. Gently press star decors into frosting to decorate neckline and skirt. Unwrap hair if necessary. Store cake loosely covered.

Basic Eggless Vanilla Sponge Cake

Ingredients 

Cake Mix  - 1 pack (460g)

Milk - 1/2 cup 

Yogurt-3/4 cup 

Vegetable Oil-2/3 cup 

Vanilla Extract - 1 teaspoon

Preparation

1.Preheat oven to 350F/180C for metal pans and 325F for dark non-stick pans. Line an 8-inch cake pan and a muffin tin with parchment paper and paper liners. 

2.In a large bowl blend cake mix, yogurt, milk and oil at low speed until moistened. 

3.Beat at medium-high speed for 2 minutes. Scrape bottom and sides of bowl. Continue beating at medium-high speed for 2 minutes. Pour batter into the prepared pans. 

4.Bake according to the instructions give in the pack. Mine was done in 25 minutes. The cupcakes even sooner. Cake is done when toothpick inserted in centre comes out clean. 

5.Cool in pans on rack for 10 minutes. Remove from pans and cool completely before frosting.

Lemon Sevai /Lemon Idiyappam -South Indian Recipe

Ingredients
Idiyappam prepared from 1/2 cup of rice flour
( take out the strings and loosen it)

Juice of 1 lemon
Salt to taste 

Oil - 2 tsp
Mustard seeds - 1 tspn
Dried Red Chilli - 1 (broken into two)
Green Chilli - 1 (chopped)
Hing/asafoetida - a pinch
Bengal gram/channa dal - 1 tsp
Onion(small size) - 1/2  (chopped)
Cashew nuts or Roasted peanuts - 2 tblsp (optional)
Turmeric powder - 1/4 tspn
Curry leaves - a spring

Preparation

1.In a broad vessel, add lemon juice and salt. Keep it aside.

2.Heat oil in a pan, add mustard seeds, when they splutter, add hing, red chilli, bengal gram, cashew nuts, turmeric powder,curry leaves and green chilli.Saute for a few seconds till dal turns golden brown.
3.Add onion and saute it.

4.Add the seasoning to the lemon juice mix.

5.Add plain idiyappam to the above and mix well. Adjust salt and lemon juice according to your taste.

Green Peas Curry with coconut milk -Kerala Recipe

Ingredients
whole Green Peas -1 cup

Onions(chopped) - 1

Tomato(chopped)-1

A Few curry leaves

Mustard seeds- 1 tspn

Dried Red chillies- 2 nos(broken into two)

Ginger -2' inch piece (finely chopped)

Garlic -   4-5 cloves ( crushed)

Turmeric powder -½ tspn

Chilli powder - 1tspn

Coriander powder - 1tspn

Garam Masala powder - 1 tspn (optional) 

Coconut milk - 1 cup

A few Coriander leaves

Extra Virgin Olive Oil- 2 tblspn

Water as required

Salt to taste

Preparation

1.Soak the whole green peas over night.Cook the green peas in a pressure cooker with salt.keep it aside.

2.Heat oil in a pan.

3.Add mustard seeds and let it crackle.

4.Add the chopped ginger ,crushed garlic,dried red chillies ,curry leaves and stir it.

5.Add chopped onions. Sauté till the onions turn golden brown.Then add chopped tomatoes.

6.Add turmeric powder,chilli powder,coriander powder and garam masala powder (optional) and saute it.

7.Add the cooked green peas and coconut milk.And mix well.Add a little water if necessary .

8.Once it starts boiling, keep the lid closed and let cook for 15-20 minutes.

Garnish with coriander leaves.

Serve with Chappathi ,rotis or rice.

Idiyappam Paneer Biriyani - Kerala Recipe

Ingredients

Paneer - 50g

Idiyappam - 6 (big size) { take out the strings and loosen it}

Ghee - 5 tblspn

Onion  (big size)- 1 (chopped)

Green chilli - 4 (chopped)

Garlic minced - 2 tspn

Ginger minced -2tspn

Tomato (big size) - 1 (chopped)

Chilli powder - 1 tspn

Coriander powder - 2 tspn

Garam masala - 1 tspn (optional)

Salt to taste

Mint and Cilantro for garnishing

Lemon juice as required

Preparation

1.Heat 2 tblpn ghee in a pan and fry the idiyappam for 2-3 mins and keep aside.

2.Add the rest of the ghee in the same pan and saute the onion.

3.Add ginger,garlic and green chilli. Fry for a while.

4.Add tomato,chilli powder and coriander powder.Saute it.

5.Add paneer ,mint,coriander leaves and garam masala (optional). Mix well.

6.Add the idiyappam and combine well .Add lemon juice if you like it.

Serve hot with Coconut Chutney or Raita.

Muringakai parippu curry /Drumstick Lentil Curry - Kerala Recipe

Ingredients
Toor dal/tuvara parippu - 1/4 cup
Drum Sticks - 1 cup (cut into 2'pieces)
Potato - 1 ( cubed)
Tomato - 1 (diced)
Onion - 1 (diced)
Green chilly - 2 (sliced)
Turmeric powder - 1/2 tspn
Chilli powder - 1 tspn
Salt to taste
Grated coconut - 1/4 cup
Cumin seeds - 1 tspn
Small onion - 4
Coconut oil - 2 tspn
Mustard seeds - 1tspn
Curry leaves - 2 springs
Dried Red chillies - 2 (broken into two)
Preparation
1.Pressure cook the toor dal.
2.Cook the potato and drum sticks along with turmeric powder,chilli powder,green chillies,onion ,tomato ,salt and required water.
3.Add the cooked dal to it.
4.Grind coconut with small onions and cumin seeds in little water.
5.Pour the blended coconut solution to this.Bring to boil for 5 mins and remove from the stove.
6.Heat oil in a pan.Splutter mustard seeds. Add dried red chillies and curry leaves.Pour this into the curry for seasoning.
Serve with rice.

Rava/Semolina/Sooji Kichadi - Indian Recipe

Ingredients

Semolina (Rava/Sooji) - 2 cups

Big onion - 1 (chopped)

Green chillies -5 (chopped)

Carrots - 1/2 cup ( cut into small bits)

Frozen green peas - 1/2 cup

Beans - 1/2 cup (chopped)
A small piece of ginger

Garlic pearls - 4 (chopped)

Bay leaf - 1 

Cloves - 2
Cinnamon stick - 1 small piece
Cardamom - 1 whole\Ghee - 1 tblspn
Extra Virgin Olive oil - 2 tblspn

Mustard Seeds - 1 tspn

Dried red chillies - 2 (broken into two)

Fennel Seeds - 1 tspn

turmeric powder - 1/4 tspn

Tomato - 1 (chopped) {Optional}

Curry leaves - 1 spring
Few coriander leaves

Salt to taste

Water - 4 cups approximately
Cashewnuts - few for garnishing

Preparation

1.Fry Semolina/Rava in a tablespoon of ghee for five minutes on medium flame.

2.Heat Oil in a pan . Splutter mustard seeds .Add dried red chillies,curry leaves,cashew nuts,bay leaf,fennel seeds,cardamom,cloves and cinnamon stick and fry for a while.

3.Add onion ,garlic ,ginger and green chillies. saute it until become soft.

4.Add tomato and saute it.

5.Add carrot ,green peas and beans.Add turmeric powder and sprinkle salt. Saute for 5 minutes in medium heat.

6.Add required water and salt.Bring to Boil.

7.When it starts boiling, reduce the flame and add the fried rawa and mix well.

8.Cook on slow fire till the rawa becomes soft and absorb the water.

Serve with chutney.

Capsicum Tamarind Curry / KodaiMilagai Puli Kulambu - South Indian Recipe

Ingredients

Onion – 1 ( sliced)
Sambar Powder / Puli Kulambu Powder - 1 tblspn
Tamarind Juice – 1/2 cup , concentrated
Capsicum-1 (chopped)
Turmeric powder- 1 pinch
Mustard seeds - 1/2 tsp

Curry leaves - 1 spring

Dried Red chillies - 2 (broken into two)
Fenugreek seeds/Methi seeds - 1/2 tsp
Extra virgin Olive Oil / or Coconut oil - 2 tsp
Salt to taste

Preparation

1.Heat oil in a pan and splutter mustard and fenugreek seeds.

2.Add dried red chillies and curry leaves.

3.Add the sliced onion and saute until the becomes soft.
4.Add the chopped Capsicum .
5.Add the sambar powder , turmeric powder and salt and fry until oil separates out from the masala.
6.Soak tamarind in water and squeeze out to make tamarind juice.
7.Add the tamarind juice  bring it to boil.
8.Cook till the raw smell goes away.Turn off once the oil separates out from the gravy.
Serve with Rice.

Thakkali Sadam /Tomato Rice - South Indian Recipe

Ingredients

Basmati Rice - 1 Cup

Extra virgin Olive oil - 2 tblspn

Mustard seeds - 1 tspn

Clove - 2

Cinnamon - 1 

Bay leaf - 1 

cardamom - 2 

Dried Red chillies- 2 (broken into two)

Curry leaves - 2 springs

Urad dal /Uzhunnu parippu - 1 tspn

Channa dal /Kadala parippu) - 1 tspn

Asafoetida powder- A pinch

Onion - 1 (medium size-chopped)

Tomato - 2 (chopped)

Turmeric powder - 1/4 tspn

Chilli powder - 1/2 tspn

Coriander powder -1/4 tspn

Salt to taste

Ghee - 1 tspn

Preparation

1.Wash rice and Keep aside.
2.Heat oil in a pressure cooker and Splutter mustard seeds.Add curry leaves,red chillies,clove,cinnamon,bay leaf,cardamom and asafoetida powder.
3.Add onion and fry for a few minutes. Add chopped tomatoes. Saute them.
4.Add turmeric powder, red chilli powder, coriander powder. Mix everything.
5.Add rice and Pour in 3 cups of water.

6.Add salt and 1 tspn of ghee.Let it cook for 3 whistles in high heat.And simmer for 5 minutes.Remove from the stove.
6.Let it cool for 30 minutes and serve with Raita.

Baby Bella Mushroom Curry - Indian Recipe

Ingredients
Baby Bella Mushroom  - 1 lb
Extra virgin olive oil – 2-3 tblspn
Onion  -  1  (medium size-chopped)
Green chillies -  4-5 nos (chopped)
Ginger - a medium sized piece (chopped)
Garlic - 3 cloves (chopped)
Tomato  -  1 (chopped)
Coriander powder - 1 tsp
Chilly powder -1  tsp
Turmeric powder - 1/2 tsp
Chopped Coriander leaves  for garnishing
Cumin seeds  -  1/2 tsp
Mustard seeds  - 1/2 tsp
Salt to taste
Preparation
1.Heat oil in a pan and add mustard seeds followed by cumin seeds and when they splutter, add crushed ginger and garlic and fry till they become light brown in color.
2.Add finely chopped onions and chopped green chillies and saute till onions become translucent.
3.Then lower the flame and add coriander powder, red chilli powder and turmeric powder and fry for less than a minute.
4.Add tomatoes  and cook till almost all water is evaporated or till the oil oozes out.
5.Add chopped mushrooms along with enough salt and mix it nicely and cook covered in a medium flame for about 30 minutes.
6.Garnish with chopped coriander leaves.
Serve with Chappathi or Rice

Potato Curry - Indian Recipe

Ingredients

Potato-2

Onions(chopped) - 1

Tomato(chopped)-1

A Few curry leaves

Mustard seeds- 1 tspn

Dried Red chillies- 2 nos(broken into two)

Ginger -2' inch piece (finely chopped)

Garlic -   4-5 cloves ( crushed)

Turmeric powder -½ tspn

Chilli powder - 1tspn

Coriander powder - 1tspn

Garam Masala powder - 1 tspn (optional)

A few Coriander leaves

Extra Virgin Olive Oil- 2 tblspn

Water as required

Salt to taste

Preparation

1.Cut the potato into 4 equal pieces and Cook it in a pressure cooker with salt.Let it cool and peel the potatoes.Again cut into small bite size pieces. keep it aside.

2.Heat oil in a pan

3.Add mustard seeds and let it crackle.

4.Add the chopped ginger ,crushed garlic,dried red chillies ,curry leaves and stir it.

5.Add chopped onions. Sauté till the onions turn golden brown.Then add chopped tomatoes.

6.Add turmeric powder,chilli powder,coriander powder and garam masala powder (optional) and saute it.

7.Add the cooked potatoes and mix well.Add a little water if necessary .

8.Once it starts boiling, keep the lid closed and let cook for 15-20 minutes.

Garnish with coriander leaves.

Serve with Chappathi ,rotis or rice.

Ela Ada/Steamed Sweet Rice Coconut Parcel in Plantain Leaf - Kerala Recipe

Ingredients

Rice Flour : 1 cup
Grated Fresh Coconut : 1 cup
Powdered Jaggery : 1/2 cup
Cardamom Powder : 1/2 tsp
Ghee : t tsp
A pinch of salt
Plantain Leaves

Preparation
1.Slightly roast the rice flour for a couple of minutes and cool.
2.Combine the rice flour and salt in a wide bowl.
3.Add required boiling water to make a soft dough. Allow it to cool a little.
4.Grease your hands with oil / ghee and knead the dough till soft. The dough should be soft and smooth.
5.Mix the Powdered jaggery ,grated coconut and cardamom powder.

6.Divide the dough into medium or large size balls.
7. Place each ball in the center of plantain leaf and flatten it to form a thin round shape(poori shape). Place a tablespoon of coconut mixture on it and fold the leaf to seal the edges.

8. Repeat the same process with rest of the dough.
9. Now steam cook for 10 - 12 minutes in idly cooker or steamer. Switch off the flame and let them cool completely.
10. Take the steamed dumplings from the idly cooker, remove the plantain leaf and serve as a evening snack. 

Muringakai Mulakushyam/Drumstick Lentil Curry - Kerala Recipe

Ingredients

Drum sticks – 3 (cut into 2’pieces)

Turmeric powder – ½ tspn

Salt to taste

Toor dal – ¾ cup

Grated coconut – 1cup

Green chilli – 3

Cumin seeds – ½ tspn

Coconut oil – 1 tblspn

Urad dal – ½ tspn

Mustard seeds – 1 tspn

Dried whole red chilli – 2 (broken into two)

Curry leaves – 2 springs

Prepration

1.Cook the drumsticks along with salt,turmeric powder and water.

2.Add the cooked toor dal and let it boil .

3.Grind the grated coconut along with cumin seeds and green chilli.Add this ground paste to it

4.Let it boitl for 5 mins and remove from the stove.

5.Heat oil in a pan.Splutter mustard seeds.Add urad dal ,dried red chilli and curry leaves.Pour this to it for garnishing.
Serve with Rice.

Poha/Avil (Flattened Rice) Recipe -Indian Recipe

Ingredients

Poha/Flattened Rice - 2 cups

Turmeric powder - 1/2 tspn

Chilli powder - 1/4 tspn

Salt to taste

Olive oil - 2 tblspn

Mustard seeds - 1 tspn

Cardamom - 3

Green chilli -1 (chopped)

Ginger - 1 tspn (chopped)

Onion - 1/2 (medium size-chopped)

Lemon Juice - 1 tspn

Cilantro - 2 tblspn (chopped)

Preparation

1.Gently wash poha  and let it sit/drain for approximately 10 minutes.
2.Sprinkle turmeric, chili powder and salt and toss with a fork.

3.Heat oil in a pan.

4.Add cardamom, ginger and green chili and stir for a few seconds. Then add Onions and saute until they are tender.

5.Add poha and stir-fry for 3 to 4 minutes, mixing gently.

6.Remove from heat and add lemon juice and cilantro. Mix and cover for few minutes.

Serve with Chutney

Sambar Sadam/Rice (BisiBelaBath) - Tamilnadu Recipe

Ingredients

Basmati Rice - 1 1/2  Cup

Toor Dal /Tuvara Parippu - 1/2 Cup

Extra virgin Olive oil - 2 tblspn

Mustard seeds - 1 tspn

Dried Red chillies- 2 (broken into two)

Curry leaves - 2 springs

Urad dal /Uzhunnu parippu - 1 tspn

Channa dal /Kadala parippu) - 1 tspn

Asafoetida powder- A pinch

Vegetables -  2 cups (potato-1,drum sticks,Beans)

Onion - 1 (medium size-chopped)

Tomato - 1 (chopped)

Turmeric powder - 1/4 tspn

Chilli powder - 1/2 tspn

Sambar powder - 2 tspn

Tamarind Extract -1/2 tspn

Salt to taste

Ghee - 1 tspn

Preparation

1.Wash together rice and dal. Keep aside.
2.Heat oil in a pressure cooker and Splutter mustard seeds.Add curry leaves,red chillies and asafoetida.
3.Add onion and fry for a few minutes. Add all the vegetables and tomato. Fry for a min.
4.Add rice and dal, turmeric powder, salt, red chilli powder, sambar powder, tamarind, salt. Mix everything.
5.Pour in 6 cups of water and add tspn of ghee.Let it cook for 3 whistles in high heat.And simmer for 5 minutes.Remove from the stove.
6.Let it cool for 30 minutes and serve.

Chena Van Payar Erissery (Yam and Black Eyed Peas Curry) -Kerala Recipe

Ingredients
Elephant yam(Chena) - 2 Cups
Black-eyed beans(Vanpayar) -1 Cup
Grated coconut  -1/2 cup (3 tblspn for seasoning and the remaining coconut for grinding)
Pearl Onions  -5 – 6 nos
Cumin seeds - 1/4 tsp
Black pepper - 4 nos
Garlic pods - 1 - 2 nos
Turmeric Powder- 1/2 tsp
Chilly Powder -1 tsp
Salt to Taste
Seasoning:
Coconut Oil -2 tsp
Mustard seeds -1 tsp
Black gram (Uzhunnuparippu/Urad dal) -1/2 tsp
Curry Leaves- 1 Spring
Red chillies -3 – 4 nos
Preparation
1)Cook vanpayar by adding enough water, turmeric powder and chilly powder.
2)When the vanpayar is nearly cooked, add chena and allow it to cook.
3)Grind together grated coconut, cumin seeds, black pepper,pearl onions and garlic into a coarse form.
(Make sure that it doesn’t become a paste)
4)When the chena and vanpayar are fully cooked, add the above ground mixture.
5)Add some water and salt and allow it to cook.
6)Remove from flame when it’s done.
7)Heat oil in a pan and Fry 3 tbsp of grated coconut and add it to this mixture.
8)Again Heat oil in a pan.
9)Splutter mustard seeds and add dry red chillies ,urad dal and curry leaves.
10)Add the above seasoning into the chena curry.
Serve with Rice.

Summer vegetable Curry

Ingredients
Butter-2tbspn
Onion (medium size)-1 (sliced)
Garlic cloves -2 (chopped)
Ginger – 2tspn
Pepper to tatse
Salt to taste
Potato(medium size) – 1 (cubed)
Zucchini -1(sliced)
Bell pepper – 1 (sliced)
Corn starch – 4tblspn
Curry powder-2tblpsn (I used chilli powder-1 1/2 tspn,coriander powder-1 tspn.turmeric powder-1/2 tspn)
Bay leaf – 1
Ketchup – 1 tblpsn
Milk-3tblspn
Soy sauce-1tblspn
Green peas- ¼ cup
Vegetable broth-946 ml pkg
Apple-1/4 (grated)
Cilantro for garnishing
Preparation
1.Heat butter in a deep pan
2.Sauté garlic, ginger and onion.
3.Add zucchini, bell pepper and potato, sauté a little more.
4.Mix cornstarch and curry powder. Stir well for a minute, making sure not to burn.
5.Add vegetable broth, bay leaf,soy sauce and ketchup. Add salt and pepper to taste.simmer over low heat for 20 minutes.
6.Once the vegetables are cooked through, add milk, grated apple and green peas and cook for another 5 minutes
7.Garnish with chopped cilantro.
Serve with Brown Rice

Padavalanga/Podalangai kootu (Snake gourd with lentils and coconut) – South Indian Recipe

Ingredients
Channa dal-½ cup
snake guard – 1 (cubed)
Grated coconut-1/2 cup
Turmeric powder- ½ tspn
Chilli powder- 1 tspn
Oil-1 tblspn
Mustard seeds-1 tspn
Red chilli(broken into two)-2
Salt to taste
A few curry leaves
Preparation
1.Cook channa dal until it is ¾ done.
2.Add snake guard,turmeric powder and salt.cook for 15 -20 mins
3.Add chilli powder and boil till the water dries up.Switch off the flame.
4.Heat oil in another pan and splutter mustard seeds.
5.Add red chillies, ½ cup grated coconut and curry leaves.Saute it until coconut becomes golden brown.
8.Add this to the above vegetable and mix well.

Peas Fried Rice (Matar chawal)-Indian Recipe

Ingredients
Basmati rice – 1 cup
Dried green peas – 1 cup (soaked overnight-about 6 to 8 hours)
Carrot - 1/2 cup (chopped)
Water – 3 cups
Ghee/oil – 1½ table spoon
Bay leaves – 1 to 2
Black pepper corns – 1 tea spoon
Fennel seeds – 1 tspn
Cumin seeds – 1 tea spoon
Star Ani seed – 1 to 2
Cloves – 3 to 4
Green cardamom – 3
Cinnamon – 1½ inch long stick 1 or 2
Onion – 1 (small size) (chopped)
Green chillies – 5 (sliced)
Salt to taste
Few coriander leaves for garnishing
Lemon juice – few drops
Preparation
1.Heat ghee/oil in a pressure cooker.Add fennel seeds,cumin seeds,star ani seed,cloves,cardamom,cinnamon and bay leaves.
2.Then add onions and green chillies. Saute for a while.
3. Then add green peas and carrot .Fry for 1 minute.Now add rice and gently fry for 3 to 4 minutes.
4. Add water (I used 3 cups water for 1 cup basmati rice), salt, lemon juice and mix; pressure cook for 3 whistles in high. And simmer for 5 minutes.Remove from the stove.
5.Let it cool for 30 to 45 minutes and add coriander leaves and mix gently .
Serve with raita.

Spicy Sundal made with ChickPeas -South Indian Recipe

Ingredients

Chickpeas-1 cup

Extra virgin olive Oil - 2 tblspn

Mustard Seeds - 2 tspn

Red Chilies (broken into 2 pieces) -2

Curry Leaves - 2 springs

Asafoetida powder- a pinch

Pearl onions (chopped) - 1/2 cup

Green Chilies  -4 (chopped)

Coconut (grated) - 1/2 cup (optional)

Salt to taste

Preparation

1.Soak chickpeas in water overnight. Drain, add fresh water and cook chickpeas in a pressure cooker along with salt until soft. 

2.Drain excess water from cooked chickpeas, retaining about 3-4 tablespoons. 

3.Heat oil in a pan, splutter mustard seeds. Then, add red chili, curry leaves and asafoetida powder to it. 

4.Add chopped pearl onions and green chilies . saute it.

5.Add chickpeas .Simmer for 3-4 minutes. 

6.Add grated coconut(if using) to the above and mix it well. Turn off the flame.

Broccoli with Capsicum –Crunchy side dish

Ingredients
Broccoli-1 bunch ( cut into florets)
Extra virgin olive oil-1 tspn
Garlic (minced)-4 pods
Ginger(minced)-2 tspn
Onion(chopped)-1
Turmeric powder-½ tspn
Capsicum(sliced)-1
Pepper-1 tspn
Salt to taste
Preparation
1.Steam broccoli for 5 minutes and keep aside.
2.Heat oil in a shallow pan.
3.Add ginger ,garlic and onion.Saute for a while.
4.Add Capsicum and turmeric powder.Stir well for 2 mins.
5.Add steamed broccoli florets and salt.stir well for 1 minute.
6.Add pepper and serve hot.
Serve with Rice,noodles and pasta.