Sevpuri

INGREDIENTS:

• Crispy poori / papadi - 25 nos
• Potato (boiled and mashed) - ½ cup
• Chopped onion - ½ cup
• Chopped corriander leaves - ¼ cup
• Seva - ¼ cup
• Sweet Chutney
• Green Chutney
• Chat masala 

PREPARATION METHOD:

• Take each poori/papdi and put ¼ tsp potato and ¼ tsp onion on it.
• Add 1 tsp of sweet chutney and 1 tsp of green chutney on it.
• Garnish with chopped coriander leaves and seva.
• Sprinkle a pinch of chat masala over it.

Chaat Chutney

Sweet Chutney and Green Chutney are used in chaat.

Sweet Chutney / Tamarind Chutney

INGREDIENTS:

• Tamarind - 1 lemon size
• Jaggery - ¼ cup
• Raisin -  1 handful or Dates - 8 nos
• Cumin seed powder - ¼ tsp
• Chilli powder - ½ tsp
• Chat masala powder - 1 tsp
• Salt to taste

PREPARATION METHOD:

• Dissolve jaggery in water to make it into a syrup, filter it and keep it aside.
• Take some water in another bowl, soak tamarind and raisin or dates in it for few minutes.
• Once soaked, grind it smoothly with water (same water used to soak) and filter.
• Add jaggery syrup, chilli powder, cumin seed powder, chat masala and salt into tamarind syrup.
• Boil the the syrup till it becomes thick.
• Cool it and serve with chat.

Green Chutney

INGREDIENTS:

• Chopped mint leaves - 1 cup
• Chopped coriander leaves - ½ cup
• Chopped ginger - 1 tsp
• Cumin seeds - ¼ tsp
• Chat masala - ½ tsp
• Green chilli - 2 nos
• Lemon Juice - 1 tbsp

PREPARATION METHOD:

• Grind mint leaves, coriander leaves, ginger, cumin seeds and green chili with water to make a smooth paste.
• Add chat masala and salt into the paste and mix.
• Add  lemon juice into it and mix well.
• Now the Green chutney is ready to serve with chat.

Recommended Combination: Serve with chaat / samosa

Oats Puttu / Oats Steam Cake

INGREDIENTS:

• Oats - 2 cup 
• Grated Coconut - ½ cup
• Salt - to taste
• Water - as required to make the powder wet.

PREPARATION METHOD:

• Blend oats in a mixer to make it powder.
• In a heavy  bottomed pan add the  powder, stir continuously and roast lightly for 5 minutes.
• Allow the powder to cool.
• Sprinkle water in to flour little at a time and mix the flour. 
• Repeat sprinkling water till the flour is wet.
• Blend the flour mix in a blender for a minute so that the flour mix becomes soft.
• Place a pot shapped utensil  or a pressure cooker on the stove. 
• Fill half the utensil with water and boil the water.
• Place a puttu maker on the top of the utensil.
• Now its time to put the flour mixture into the puttu maker.
• Put a spoon full of  grated coconut first, then fill the flour mixture till the half of the maker.
• Again a spoonful of coconut on it then fill it up with the flour mix .
• Finally put a layer of  coconut on the top of it.
• Steam in a vessel for 5-6 minutes and serve hot.

Recommended Combination: Oats Puttu can be served hot with Kadala curry / Payar Curry  / Pappadam

Baked sweet potato

INGREDIENTS:

• Sweet potato -  1 (large)
• Pepper powder -  1/2 tsp
• Garlic ( crushed) - 2 nos
• Oil - 1 tbsp
• Salt to taste

PREPARATION METHOD:

• Scratch off the potato skin and wash it.
• Cut it in to small wedges.
• Add garlic, pepper powder, oil and salt into the potato wedges.
• Mix them together.
• Preheat oven to 350 deg F.
• Grease the pan with oil.
• Spread the marinated wedges in the pan.
• Bake for 5 to 7 minutes in the oven.
• Turn the other side and bake  for another 5 mins.
• Remove it from the oven when it turns light golden color.

Green Peas Thoran / Green Peas Stir fry

INGREDIENTS:

• Dried Green peas - 1 cup
• Green Chilly (slit) - 3 nos
• Chopped Onion - 2 tbsp
• Grated Coconut - 1 cup
• Turmeric powder - ¼ tsp
• Chilly powder - ½  tsp 
• Cumin seeds- pinch
• Garlic pods - 1 nos 
• Mustard seeds - 1 tsp
• Red Chilly- 2 nos
• Curry leaves - 1 stem
• Coconut Oil - 1 tbsp 
• Salt to taste

• PREPARATION METHOD:

• Soak dried green peas in water for 6 hour. 
• Wash the soaked peas.
• Add salt, green chilly, turmeric powder and water to the soaked peas.
• Cook well until the water dries up. 
• Mix coconut, cumin seed, chilly powder and garlic and crush it well.
• Heat oil in a pan.
• Add mustard seeds, red chilli and let it splutter.
• Add chopped onion and saute it till translucent.
• Add crushed coconut mix, curry leaves and cooked peas into it and mix well.
• Saute it for a minute and remove from the fire.

• Recommended Combination: Serve hot with Rice / Chappathi / Dosa

Healthy Juice

This is a healthy juice made with fruits and vegetables, very suitable for juice diets.

INGREDIENTS:

• Pineapple pieces – 1 cups
• Chopped Carrot - ¼ cup
• Chopped Beetroot - ¼ cup
• Chopped Banana - ¼  cup
• Chopped Apple - ¼ cup
• Sugar – 1 tbsp 
• Water – 1 cup

PREPARATION METHOD:

• Blend pineapple pieces, carrot, beetroot, apple, banana and sugar smoothly.
• Add water and blend it together. 
• Filter it and serve.

Simple Vegetable Biriyani

INGREDIENTS:

• Chopped Carrot - ½  cup
• Chopped String beans - ½  cup
• Chopped Cauliflower - ½  cup
• Chopped Green peas- ½  cup 
• Chopped Potato - ½  cup
• Chopped onion - 2 cup
• Chopped tomato - 2 no
• Curd - 1 cup
• Basmati rice - 2 cup
• Ginger and garlic paste - 1 tbsp
• Slit green chillies - 4 nos 
• Coriander powder - 2 tbsp
• Red chilly powder - 1 tsp
• Garam masala powder - 1 tsp
• Turmeric powder - ¼ tsp
• Fennel seed powder - 1 tsp
• Pepper Powder - ½ tsp
• Cinnamon – 3 one inch stick
• Cardamom – 4 nos
• Cloves – 4 nos
• Bay leaves – 2 nos
• Finely chopped coriander leaves - ½ cup
• Mint leaves (Pudina ila) - ½  cup
• Ghee - 1 tbsp
• Thinly sliced Onion - 1 cup 
• Salt to taste
• Oil for frying

PREPARATION METHOD:

• Heat 2 tbsp oil in a pan.
• Add Onions, green chillies, ginger and garlic paste.
• Sauté onion till it turns transparent.
• Add red chilly powder, turmeric powder, coriander powder, garam masala Powder,  fennel seed powder, pepper powder, salt and sauté .
• Add tomato and sauté well.
• Add all vegetables into it and saute well.
• Slow down the flame and cover the pan and let it cook for  5 mins.
• Add corriander leaves and pudina leaves into it and cook for a minutes.
• Add curd into it and mix well and cook for 2-3 minutes.
• Turn off the stove.
• Heat oil in a pan.
• Fry thinly sliced onions (for garnishing) until golden brown and remove it and keep it aside.
• Heat 1 tbsp ghee in a heavy bottomed Pan.
• Fry cinnamon, cardamom and cloves together for a minute. 
• Add drained rice and mix well.
• Add water and salt (to taste) and mix well.
• Cover the pan with a lid and let it cook.
• When the rice is half cooked, add cooked vegetable masala and mix with the rice.
• Let it cook until the rice is cooked and all water has been absorbed.
• Garnish the biryani with fried onion and chopped corriander leaves.

Recommended Combination: Serve hot with raita / pickle/ pappadam.

Mango Salsa

INGREDIENTS:

• Ripe Mango - 1 no
• Finely chopped onion - 1 tbsp
• Finely chopped Cilantro - 1 tsp
• Chopped bell pepper - 2 tbsp
• Lemon juice - 1 tbsp
• Salt to taste

PREPARATION METHOD:

• Peel and chop the mango.
• Mix chopped mango, onion, cilantro, bell pepper and salt together.
• Add lemon juice into it and mix well.
• Now it is ready to serve.

Recommended Combination: Serve with tortilla chips.

Mushroom Rice / Mushroom Biriyani

INGREDIENTS:

• Mushroom - 20 nos
• Basmati rice - 2 cup
• Chopped onion - 2 cup
• Chopped tomato - 2 no
• Ginger and garlic paste - 1 tbsp
• Slit green chillies - 4 nos 
• Coriander powder - 1 tbsp
• Red chilly powder - 1 tsp
• Garam masala powder - 1 tsp
• Turmeric powder - ¼ tsp
• Fennel seed powder - 1 tsp
• Cinnamon – 2 one inch stick
• Cardamom – 3 nos
• Cloves – 3 nos
• Bay leaves – 2 nos
• Finely chopped coriander leaves - ½ cup
• Mint leaves (Pudina ila) - ½  cup
• Ghee - 1 tbsp
• Thinly sliced Onion - 1 cup 
• Salt to taste
• Oil for frying

PREPARATION METHOD:

• Clean and cut the mushroom into half and keep aside.
• Heat 2 tbsp oil in a pan.
• Add Onions, green chillies, ginger and garlic paste.
• Sauté onion till it turns transparent.
• Add red chilly powder, turmeric powder, coriander powder, garam masala Powder,  fennel seed powder, salt and sauté .
• Add tomato and sauté well.
• Add mushroom into it and mix well (no need to add water).
• Slow down the flame and cover the pan and let it cook for  5 mins.
• Add corriander leaves and pudina leaves into it and cook for a minutes.
• Turn off the stove.
• Heat oil in a pan.
• Fry thinly sliced onions (for garnishing) until golden brown and remove it and keep it aside.
• Heat 1 tbsp ghee in a heavy bottomed Pan.
• Fry cinnamon, cardamom and cloves together for a minute. 
• Add drained rice and mix well.
• Add water and salt (to taste) and mix well.
• Cover the pan with a lid and let it cook.
• When the rice is half cooked, add mushroom masala and mix with the rice.
• Let it cook until the rice is cooked and all water has been absorbed.
• Garnish the biryani with fried onion and chopped corriander leaves.

Recommended Combination: Serve hot with raita / pickle.

Pineapple Juice

INGREDIENTS:

• Pineapple pieces – 2 cups
• Sugar – 1 tbsp 
• Water – 1 cup

PREPARATION METHOD:

• Blend pineapple pieces and sugar smoothly.
• Add water and blend it together. 
• Filter it and serve.