This will help in preventing the inside of the cooker from turning black
Break fast recipes
Palak Dosa 
Raw Rice 1 cup
Urad Dal 1/2 cup
Palak / Spinach 1 cup (chopped)
Ginger 1/2″ piece
Green Chilli 1
Salt to taste
Method:
1) Wash and soak the raw rice and urad dal for 5 to 6 hrs.
2) In a blender first wet grind the rice adding enough water to get a thick and SMOOTH batter. Pour into a vessel and keep aside.
3) Now grind the urad dal, palak, ginger and green chilli adding enough water to make a thick smooth batter.
4) Pour the batter into the vessel containing the rice batter. Add salt to taste. Beat the mixture with a wooden spoon until well blended.
5) Cover the vessel and leave the batter to ferment overnight in a dry and warm place.
6) Next morning, heat a Tava, place a little batter on the tava, spread the batter evenly to make a thin pancake. Dribble a tsp of oil on the sides of the pancake (dosa).
7) Turn the dosa over and fry for a few seconds till done. Remove and repeat with the rest of the batter.
Serve hot with coconut chutney.
Spicy Channa Dal Dosa 
Raw Rice 1 cup
Channa Dal 1/2 cup
Ginger 1 ” piece
Green Chillies 2
Salt to taste
Method:
1) Soak the raw rive and channa dal separately in water for 5 to 6 hours. Chop the ginger and green chillies.
2) Grind rice and channa dal separately to a smooth paste. In a large bowl mix both the batters and add salt to taste. Beat the batter with a wooden spoon for a couple of minutes.
3) leave the batter to ferment overnight in a warm and dry place
4) When you wish to prepare the dosa, heat a tava.
5) Spoon 2 to 3 tbsp of the batter on the tava. Spread the batter evenly to make a thin pancake. Sprinkle a bit of oil on it..
6) When cooked gently start lifting the pancake from the sides and work your way towards the centre till you lift it off completely from the tava.
7) Repeat from Step 5 and 6 for rest of the batter. Serve hot with chutney.
Potato Poha (Aval Uppma)
1 Potato
1 Onions
2 Green Chillies
1 tsp Chana dal
1 tsp Urad dal
1/4 tsp Mustard Seeds
1 sprig Curry leaves
2 tsp Peanuts
4 tbsp Oil
1 pinch Turmeric powder
1 Lemon
Few Coriander leaves
Salt to taste .
Method:
Soak the poha in water. Wash and drain all the water. Add some salt , turmeric powder , keep aside. Peel and cut the potatoes into small cubes, chop the onions, chillies, corainder leaves. Heat oil and put chana dal, urad dal, mustard seeds, peanuts, curry leaves and fry until they crackle.Add potatoes , saute for few minutes, then add chopped onions, chillies.Cook till they are done. Add the poha, corainder leaves and stir.Keep it on slow flame for 5- 7 minutes. Let it cool for sometime and add then lemon juice.
ORATTI
½ cup rice flour
½ onion, chopped
3-4 sprigs of coriander leaves (or cilantro)
½ cup grated coconut
1 green chili minced
Salt to taste
Equipment:
Banana leaves or plastic sheets
Flat skillet (tava)
Method:
Mix all ingredients with a little water to make the dough thick enough to hold in your hands.
Smear oil on a banana leaf and flatten some dough on it. You could either flatten the dough with your hands – in this case, wet your fingers with water periodically, to prevent the dough from sticking to them. Or, you could place the dough between two well-oiled banana leaves and use a rolling pin to spread it. Take off the upper banana leaf before cooking, in this case.
Heat some oil on a tawa and place the banana leaf on it, dough-side down.
Carefully peel the leaf off. If you are using a plastic sheet, make sure it doesn’t touch the tava. Cook on a medium flame on both sides. Serve with coconut chutney or vegetable curry…
Bread Upma 
Bread Slices 8Red Chilli
Mustard Seeds 1 tsp
Cumin Seeds 1 tsp
Channa Dal 1 tbsp
Urad Dal 1 tsp
Curry Leaves 5 to 6
Grated Coconut 1/2 cup
Oil / Ghee 2 tbsp
Sugar 1 tsp
Salt to taste
Method:
1) Cut each slice of bread into small cubes.
2) Heat oil in a Karai. Add the red chilli. When it starts to change colour, add the mustard seeds, when they stop spluttering, add the cumin seeds.
3) Now add the channa dal and urad dal. When they just begin to change colour, add the curry leaves.
4) Finally add the the bread pieces, sugar and salt. Toss the pieces around till well mixed with all the ingredients. Turn off the heat.
5) Garnish with freshly grated coconut and serve immediately.
ALOO KI PURI 
2 CUPS PLAIN FLOUR
1 TSP SALT
WATER AS REQUIRED
FOR FILLING:
4 BOILED POTATOES (MEDIUM SIZE)
3 GREEN CHILIES (FINELY CHOPPED)
1/4 TSP TURMERIC POWDER
RED CHILLI POWDER TO TASTE
VEGETABLE OIL AS NEEDED
SALT TO TASTE
SIEVE FLOUR AND ADD SALT TO IT. ADD WATER AND KNEAD IT PROPERLY TO MAKE SOFT DOUGH. COVER IT WITH A WET CLOTH AND KEEP IT ASIDE FOR HALF AN HOUR. PEEL AND MASH THE POTATOES. ADD GREEN CHILLIES TO IT AND MIX WELL. COMBINE THE REMAINING INGREDIENTS WITH IT & AGAIN MIX WELL. DIVIDE THE DOUGH INTO SMALL BALLS AND ROLL ONE BALL AT A TIME IN THE FORM OF A SMALL PURI. PUT A SMALL QUANTITY OF POTATO MIXTURE OVER IT AND CLOSE IT PROPERLY FROM ALL THE SIDES. PLACE IT INTO HOT OIL FOR DEEP-FRYING TILL THEY BLOW UP. PURIS ARE READY TO SERVE.
CURRYS!!!!!!!
Cucumber dal
1 tbsp butter
1 number cucumber
1 pinch cumin seeds
6 leaf curry leaves
100 gramz dal
4 piece garlic
2 piece grchilli
1 pinch ing optional
1 pinch mustard seeds
1tbsp oil
1 small onion
2 piece red chilli
1 pinch salt
1 pinch turmeric
Direction
boil dal till it is cooked well
In a sauce-pan, heat 2 tsp oil and add red chilli to it the mustard seeds,and the cumin seeds. hing
When the mustard seeds begin to splutter add garlic onion and the curry leaves, tomatoes and green chilly.
add cucumber
Cover and let it cook well till the tomatoes and cucumber are soft .
Add the cooked dal and mix well. add butter
Remove from fire and garnish with chopped fresh coriander leaves.
PALAK PANEER 
Fresh spinach- two medium sized bunches
Fresh coriander- half a bunch
Cooking oil – 4 tsps
Onion- one large
Tomato- One large
Garlic paste-3tsps
Ginger paste- 1tsp
Coriander powder- 2 tsps
Cumin powder-1 tsp
Turmeric powder-1/2 tsp
Garam masala powder- 1 tsp
Butter- 1 tsp
Take a heavy bottomed pan and heat 2 tsps of cooking oil.
Stir-fry the paneer cubes till golden brown.
Remove and drain on a tissue. Keep paneer aside.
Add 2 spoons of oil in same pan and fry chopped or grinded onion till soft.
Add garlic and ginger paste and stir for a minute before mixing the tomato paste, freshly chopped coriander leaves, coriander powder, turmeric powder, cumin powder and garam masala powder.
Mix well and roast for a while.
Boil the spinach leaves and blend in a food processor after they cool down.
Add spinach paste to the mixture.
Now add the fried paneer cubes to the gravy and mix well, without crushing them.
Garnish with butter and serve hot with Indian rotis or parathas
Method
Hold the brinjals with stems over fire, to burn skin.(Or run a few drops of oil, microwave in a loose-lid bowl for 3 minutes).
When skin blackens, hold under running water.Skin will not blacken if microwaved. Therefore peel.
Gently scrub off skin. Mash brinjals to a puree.Heat oil in a heavy kadai. Add ginger garlic and stirfry for a minute.
Add onions, all dry masalas, except red chilli powder, stiry for a minute more. Add tomatoes, brinjals, salt, lemon juice and stir.
Simmer for five minutes. Take in serving bowl.Just before serving, heat ghee in a small pan.
Hold pan over bowl, add chilli powder, and pour immediately over bhartha.
Do not allow the chilli powder to burn.Garnish with chopped coriander.
Serve hot with tandoori roti, paratha, etc.
Ginger chicken 
¼ lb skinned chicken thighs,
each cut into 2 pieces
¼ tsp. ground turmeric
1¼ tsps. salt
3″ fresh ginger, peeled & finely chopped
4-5 tbsps. vegetable oil
1-2 dried chilies, broken into 2or 3 pieces
¾ tsp. brown mustard seeds
¾ tsp. urad dal
½ tsp. fennel seeds
2 small sticks cinnamon
5-6 garlic cloves, peeled & finely chopped
1 onion, peeled & sliced in fine rings
2 medium tomatoes, peeled and chopped
lots of freshly ground black pepper
coriander to garnish
Put the chicken pieces into a bowl and add turmeric and 1 tsp. salt.
Chop the ginger finely and put into a blender along with about 2 tbsps. water. Blend to a paste. Squeeze the juice through a strainer over the chicken, discarding the pulp. Mix well. Cover and refrigerate for at least four hours but preferably overnight.
Heat the oil in a wok over medium heat. When hot add the chilies, mustard seeds, urad dal, fennel and cinnamon. Stir for a few seconds until the mustard seeds pop.
Add the garlic and stir, then add the onion and stir and saute` until soft and just starting to brown. Add the tomatoes and fry for 2-3 minutes.
Add the chicken and its marinade, cayenne pepper and the remaining salt. Stir and fry on high heat for about 6 minutes until brown. Cover, turn heat to low and cook for 10-12 minutes, stirring occasionally.Garnish it with coriander
PEPPER CHICKEN 
2 TBSP PEPPERCORNS COARSELY GROUND
3 LARGE ONIONS SLICED LONG
4 GREEN CHILLIES SLIT(TO TASTE)
1 1/2 TBSP GINGER GARLIC PASTE
1 TSP GARAM MASALA
1/2 CUP TOMATO PUREE OR SAUCE
A BUNCH OF CORIANDER LEAVES CHOPPED
A SPRIG OF CURRY LEAVES
JUICE OF HALF LIME
OIL FOR COOKING
SALT TO TASTE
MARINATE THE CHICKEN PIECES WITH SALT , GROUND PEPPER , HALF OF THE GINGER GARLIC PASTE AND LIME JUICE FOR 30 MINUTES TO 2 HOURS.
HEAT ABOUT 2 TBSP OIL IN A PAN .SHALLOW FRY THE CHICKEN PIECES FOR ABOUT 7 MINUTES OF TILL LIGHTLY BROWNED.DRAIN TO PAPER TOWEL AND KEEP THEM WARM.
ADD LITTLE BIT MORE OIL AND ADD THE CURRY LEAVES,GREEN CHILLIES AND THE REST OF THE GINGER GARLIC PASTE.SAUTE FOR A WHILE AND THEN ADD THE TOMATO SAUCE OR PUREE. BRING IT TO A BOIL AND ADD THE CHICKEN PIECES.
ADD THE GARAM MASALA AND CORIANDER LEAVES.STIR WELL .COVER AND COOK TILL CHICKEN IS TENDER.ADD HOT WATER IN BETWEEN , IF REQUIRED.
MEANWHILE IN ANOTHER PAN , HEAT SOME MORE OIL AND SAUTE THE ONIONS WITH LITTLE BIT SALT. SAUTE TILL THE ONIONS ARE WELL BROWNED AND CARMALIZED.DRAIN TO PAPER TOWELS.SHUTDOWN THE FLAME WHEN THE CHICKEN IS COOKED AND THE CURRY BECOMES DRY.ADD THE BROWNED ONIONS AND STIR WELL.SERVE HOT GARNISHED WITH EXTRA CHOPPED CORIANDER
CASHEW CHICKEN 
2 TEASPOONS INSTANT CHICKEN BOUILLON OR BASE
1 1/4 CUPS BOILING WATER
2 TABLESPOONS SOY SAUCE
1 TABLESPOON CORNSTARCH
2 TEASPOONS BROWN SUGAR
1/2 TEASPOON GROUND GINGER
1 1/2 POUNDS BONELESS, SKINLESS CHICKEN BREASTS, CUT INTO 1-INCH STRIPS
2 TABLESPOONS VEGETABLE OIL
8 OUNCES SLICED FRESH MUSHROOMS
1/2 CUP SLICED GREEN ONIONS
1 SMALL GREEN PEPPER, SEEDED AND SLICED
1 (8-OUNCE) CAN SLICED WATER CHESTNUTS, DRAINED
1/2 CUP CASHEWS
HOT COOKED RICE
1. DISSOLVE BOUILLON OR BASE IN WATER. SET ASIDE.
2 COMBINE SOY SAUCE, CORNSTARCH, SUGAR AND GINGER; SET ASIDE.
3 IN A LARGE SKILLET OR WOK, HEAT OIL OVER MODERATELY HIGH HEAT UNTIL HOT, BUT NOT SMOKING. STIR-FRY CHICKEN IN VEGETABLE OIL UNTIL BROWNED. ADD ONIONS, GREEN PEPPER, MUSHROOMS AND STIR-FRY FOR 2 MINUTES OR UNTIL VEGETABLES ARE CRISP-TENDER. ADD WATER CHESTNUTS AND BROTH; BRING TO A BOIL AND STIR IN SOY SAUCE MIXTURE. COOK UNTIL THICKENED, STIRRING OCCASIONALLY, ABOUT 2 MINUTES.
4. REMOVE FROM HEAT; ADD 1/4 CUP CASHEWS AND GENTLY MIX TO COMBINE.
5. SERVE LADLED OVER A BED OF RICE GARNISHED WITH REMAINING CASHEWS.
NAVARATA KURMA 
3 CUPS – BOILED VEGETABLES (9 VARIETIES-POTATOES, CARROTS, GREEN PEAS, FRENCH BEANS, CAULIFLOWER, CAPSICUM, CABBAGE, BOTTLE GOURD, CLUSTER BEANS)
150GMS – GRATED PANEER
3 – TOMATOES
2 – GRATED ONIONS
1 1/2 TSP -GINGER PASTE
1 1/2 TSP – GARLIC PASTE
SALT TO TASTE
1 TSP – TURMERIC POWDER
1 1/2 TSP – RED CHILLI POWDER
1 TSP – CORIANDER POWDER
2 TSP – GARAM MASALA POWDER
2 TBSP – CREAM
6 TBSP – VEGETABLE OIL
1 TBSP – GHEE
1 CUP – MILK / WATER 1/4 CUP – DRY FRUITS (CASHEW NUTS, RAISINS)
CORIANDER LEAVES FOR DECORATION
BOIL TOMATOES TILL TENDER. ALLOW THEM TO COOL. THEN PEEL OFF THE TOMATO SKIN TO MAKE PUREE. READYMADE TOMATO PUREE CAN ALSO BE USED.
TAKE 1 TBSP GHEE AND SLIGHTLY FRY THE DRY FRUITS FOR ABOUT 1 MIN ON MEDIUM HEAT.HEAT OIL IN A PAN. FRY ONIONS AND GINGER-GARLIC PASTE TILL GOLDEN BROWN.ADD SALT, TURMERIC POWDER, RED CHILLI POWDER, CORIANDER POWDER, GARAM MASALA AND FRY FOR 2-3 MINUTES.
NEXT ADD TOMATO PUREE AND DRY FRUITS. STIR WELL AND COOK THE MIXTURE FOR 4 MINUTES. ENSURE THAT THE MIXTURE DOESN’T STICK TO BOTTOM OF PAN.
ADD MILK (USE WATER ALTERNATIVELY). BRING IT TO BOIL. REDUCE THE HEAT AND COOK UNTIL THE GRAVY BECOMES THICK.
ADD PANEER TO THE GRAVY AND STIR WELL.
FINALLY ADD ALL THE VEGETABLES TO THE ABOVE GRAVY AND COOK FOR 5-7 MINUTES.
SERVE THE NAVRATAN KORMA HOT. PUT CREAM AND CHOPPED CORIANDER LEAVES ON THE NAVARATNA KORMA DECORATE
BENGALI FISH CURRY
2 tbsp lemon juice
2 tbsp mustard oil for frying
salt to taste
8 fish fillets
1 tbsp red chilly powder
4 red chillies whole
salt to taste
1 tsp mustard paste
1 tsp turmeric powder
4 green chillies slit
2 tbsp coriander powder
1 tbsp garlic paste
1 tsp mustard seeds
1 bay leaf
2 cup onions chopped
1 tbsp ginger paste
1 tsp turmeric powder
1 tsp onion seeds (kalonji)
Clean and cut fish fillet, wash well, remove excess water and then marinate with limejuice, turmeric powder and salt. .Keep aside for 30 minutes. Heat up a pan, mix in 1 tbsp oil, shallow fry marinated fish from both sides until slightly browned. Take off and keep aside. Heat up remaining oil, mix in mustard seeds, kalonji, whole dry red chillies and bay leaf, stir fry for a few minutes till seeds crackles, mix in ginger, garlic paste and stir fry again for a moment. Mix in cut onion and stir fry until slightly brown in colour. Mix in mustard paste, red chilly powder, coriander powder and turmeric powder; stir fry masala nicely until oil starts separating. Adjust water and salt, bring to boil and then mix in shallow fried fish, and put green chilly slits on top. Stir fry on a slow flame until fish get cooked and oil starts floating on top of gravy. Take off and decorate with cut green coriander leaves.
SUPER MUSHROOM VEGGIE PASTA 
2 TABLESPOONS OLIVE OIL
1 POUND WHITE BUTTON MUSHROOMS, SLICED
1 RED BELL PEPPER, DICED
1 LARGE ONION, DICED
1 CUP BITE-SIZE BROCCOLINI PIECES
1 PINT GRAPE TOMATOES
1/2 CUP VEGETABLE BROTH
1/2 CUP PREPARED PESTO
1 CUP BABY SPINACH LEAVES
FRESHLY GRATED PARMESAN (FOR GARNISH)
1. BRING A LARGE SAUCEPAN OF WATER TO BOIL AND PREPARE PASTA ACCORDING TO PACKAGE DIRECTIONS.
2. WHILE WATER COMES TO A BOIL, HEAT OLIVE OIL IN LARGE NON-STICK SKILLET OVER MEDIUM-HIGH HEAT. ADD A SINGLE LAYER OF MUSHROOMS, RED BELL PEPPER AND ONIONS AND COOK, WITHOUT STIRRING, FOR ABOUT FIVE MINUTES OR UNTIL MUSHROOMS BECOME RED-BROWN ON ONE SIDE. TURN INGREDIENTS AND COOK ABOUT FIVE MINUTES MORE, UNTIL OTHER SIDE IS SAME COLOR. ADD BROCCOLINI, TOMATOES AND BROTH, AND THEN STIR IN PESTO. BRING TO A SIMMER, AND THEN ADD SPINACH AND COOKED PASTA
3. TRANSFER TO SERVING BOWL AND SPRINKLE WITH FRESH PARMESAN.
SALADS!!!!!!
BROCCOLLI SALAD 
1/4 CUP TOASTED CHOPPED PEANUTS
1 1/2 TAB SUGAR1 1/2 TAB HOT WATER
1 TAB FRESH LIME JUICE
1 TAB FISH SAUCE
1 1/2 TSP SESAME OIL
1/2 TSP MINCED THAI CHILES
1 TSP PEANUT OIL
3 CUP FRESH BROCCOLI, IN FLORETS
1/2 CUP RED BELL PEPPERS, JULIENNED
1/2 CUP SWEET WHITE ONION, THINLY SLICED
1/2 CUP FRESH WATER CHESTNUTS 1/4″ DICE *
4 CLOVES GARLIC, MINCED
CHILE INFUSED SESAME OIL
FRESH CILANTRO LEAVES FOR GARNISH
1 TAB FRESH LIME JUICE
1 TAB FISH SAUCE
1 1/2 TSP SESAME OIL
1/2 TSP MINCED THAI CHILES
1 TSP PEANUT OIL
3 CUP FRESH BROCCOLI, IN FLORETS
1/2 CUP RED BELL PEPPERS, JULIENNED
1/2 CUP SWEET WHITE ONION, THINLY SLICED
1/2 CUP FRESH WATER CHESTNUTS 1/4″ DICE *
4 CLOVES GARLIC, MINCED
CHILE INFUSED SESAME OIL
FRESH CILANTRO LEAVES FOR GARNISH
INSTRUCTIONS
BLEND PEANUTS, SPLENDA, WATER, LIME JUICE, FISH SAUCE, SESAME OIL, AND CHILES. PULSE. STIR FRY VEGETABLES UNTIL ALA DENTE. PLACE IN A LARGE BOWL, AND POUR DRESSING OVER IT. DRIZZLE HOT SESAME OIL. TOSS VEGGIES WITH THE DRESSING. THIS CAN BE SERVED EITHER HOT OR COLD.
GARNISH WITH CILANTRO LEAVES AND ADDITIONAL CHOPPED ROASTED PEANUTS IF DESIRED.
STUFFED CAPSICUM 
50 GMS ONIONS, CHOPPED
100 GMS GRAM FLOUR
1 CUP GRATED COCONUT
1/2 TBSP CHILI POWDER
FEW CORIANDER LEAVES
OIL FOR FRYING
SALT TO TASTE
1. MAKE A HOLE AT THE TOP OF THE CAPSICUM AND REMOVE THE SEEDS FROM IT.
2. HEAT OIL IN A PAN, FRY THE ONIONS UNTIL GOLDEN BROWN AND THEN ADD LITTLE GRAM FLOUR.
3. WHEN THE GRAM FLOUR GETS FRIED, ADD CHILI POWDER, GRATED COCONUT, SALT AND MIX WELL. REMOVE FROM HEAT AND KEEP ASIDE.
4. ADD WATER IF REQUIRED AND STUFF THIS MIXTURE IN THE CAPSICUMS.
5. MIX THE REMAINING GRAM FLOUR IN THE WATER AND MAKE A BATTER. SOAK THE CAPSICUMS IN THE BATTER AND DEEP FRY IN OIL UNTIL GOLDEN COLOR. REMOVE AND KEEP ASIDE.
FOR GRAVY:
500 GMS TOMATOES, CHOPPED
1 1/2 TBSP CHILI POWDER
50 GMS ONIONS, CHOPPED
2 TBSP GINGER-GARLIC PASTE
1/2 TSP TURMERIC
1 TBSP CORIANDER POWDER
1 CUP YOGURT
1 BUNCH CILANTRO
75 GMS OIL
SALT TO TASTE
1. HEAT OIL AND FRY THE ONIONS UNTIL BROWN. ADD GINGER-GARLIC PASTE, TURMERIC, CHILI POWDER, CORIANDER POWDER, CHOPPED TOMATOES AND COOK FOR FEW MINUTES.
2. THEN ADD YOGURT, SALT AND COOK UNTIL THE GRAVY THICKENS.
3. TRANSFER THE GRAVY TO A SERVING DISH, PLACE THE STUFFED CAPSICUMS AND SERVE HOT.
CHATS!!!!!!
PAV BHAJI 
Finely chopped green chilli – 1 tsp
Chopped onions – 1 cup
Chopped tomatoes – 1 cup
Grated ginger (fresh) – 2 tsps
Finely chopped cauliflower – 2 cups
Green peas – 1 cup
Chopped cabbage – 1 cup
Grated carrots – 1 cup
Boiled potatoes – 4
Pav bhaji masala – 4 tsps
Salt to taste
Lemon juice – 1 tsp
For garnish
Butter ½ tsp
Finely chopped onions – 1/4 cup
Fresh green chopped coriander – ¼ cup
Vegetable oil – ½ cup
BHEL PURI 
Puffed rice – 3 cups
Boiled potatoes – 2 (peeled and cut in small 1’ pcs)
Chopped tomato – 1
Onion – 1 large (finely chopped)
Green chilies – 2 (finely chopped)
Tamarind chutney – tsps
Mint coriander chutney – 1 tsp
Garlic chili chutney – 1 tsp
Coarsely crushed papdi – 1 handful (a biscuit like snack made from flour)
Barik sev – 1 cup (vermicelli type snack made from gram flour)
Chopped coriander leaves – 1/ 2cup
1) Heat the oil in a flat and broad wok over medium heat. Sauté green chilli and garlic for thirty seconds, then add onion and ginger. Stir until onions turn brown. Stir in tomatoes, and bring to the state of a paste. Mash the boiled potato with cabbage, cauliflower, carrots and peas. Add pav bhaji masala for seasoning. Cover the wok and cook for 15 to 20 minutes. Stir occasionally in between. Add salt and lemon juice.
Maida or refined wheat – 200gm
Baking Powder – 1 pinch
Salt for taste
Ripe Tamarind – 100 gm
Green chili – 2
Coriander powder – 2 tsps
Chopped coriander leaves – 2 tsps
Mix maida with baking powder and knead into tight dough.
Divide into twenty small parts and roll them flat. Fry these to make small hollow balls to derive puchka or puri.
For the stuffing peal the boiled potato and smash them. Add coriander powder and salt for taste.
Now mix the ripe tamarind in salted water, grated coriander leaves and grated chili to make a thick suspension to get the pani for puris.
Once the pani, puri and stuffing is ready, open the puri from one side, fill with stuffing, immerse in the pani and put the entire thing in your mouth.
The puri has to be put in the mouth at one go along with the pani and stuffing, to get the right taste.
Aloopaneer cutlet 
Paneer – 250 gm Semolina(Rava) – ½ cup
Bread slices – 5 nos
Milk or paneer water – ½ cup
Butter – 2 tbsp
Allpurpose flour(Maida) – 4 tbsp
Green chillies – 4 nos
Chopped coriander for flavor
Lemon juice – 2 tsp
Salt – As reqd
Ghee – As reqd
Finely chopped (onion, carrot and boiled peas) for decoration
Roast rava(sooji) in ghee till it gets golden brown. Add milk or paneer water and stir it till it gets thicker.
Add salt, lemon juice, green chillies, chopped coriander and cook for 1 minute. Soak bread slices for 2-3 minutes in water, squeeze, mash and add to the above.
Then add finely chopped paneer.
When it cools, make cutlets of desired shape.
Dip it in the liquid maida paste and fry it in oil to a golden brown color.
Garnish with the chopped vegetables
Serve hot with tomato sauce and coriander chutney.
Serve hot with tomato sauce and coriander chutney.
1/4 orange juice
¼ grapes juice
¼ ginger ale
1 pint grated pineapple
1 pint grated cherries
1 pint grated peaches
Milk – ½ cup
Vanilla ice cream – 1 scoop
Set aside a few pieces of cocktail fruit. Blend the remaining fruit in a blender. Add the ice cream and milk and blend till the ice cream is very soft. Pour into glasses and garnish with fruit pieces.
COOL THULASI DRINK. (Courtesy to nirmala pillai.)
Method-
Grind 1 cup of thulasi leaves,1″ piece of ginger in a mixi. Add half a cup of gur(Sarkara) into this mix and grind once again.
Pour this into a bowl & add a pinch of salt. Add water as desired & honey to taste. Cool & serve.
Raw Mango Shake. (Courtesy to nirmala pillai)
Mango Raw—1kg
Sugar 1kg(Powdered)
Cold Milk.
Method——- Boil the raw mangoes in a cooker with 2-3 glasses of water( 2-3 whisltes.) When cool, remove the skin and take out the pulp, completly. This could be stored in the fridge and used as and when required.
Take i cup of mango pulp (if it is too sour 3/4 cup or as per your taste), 5-6 tblsps of sugar and1/2lt chilled milk. Beat this well in a mixi & serve in a tall glass. (The pulp could also be chilled before beating) .
MINT COOLER
Fresh mint -40grams
Lemon juice – of 1 lemon
Honey – 2 tbsp
Soda – 2 bottles
Ice cubes – as required
Water – ½ glass
Rock salt – 1 tsp
Blend the mint leaves, lemon juice, water, honey, ice cubes and salt in a blender.
Strain and add the soda accordingly. Serve chilled in a long tall glass.
Fried ice-cream scoops
INGREDIENTS
4 slices of bread (no crust).
4 vanilla ice-cream scoops (or desired flavor).
1 glass of milk.
2 tablespoons of flour.
Oil.
DIRECTIONS:
Wrap each ice-cream scoop with a slice of bread and shape it into a ball.
Mix the milk with the flour until uniform. Cover each ice-cream scoop with it and deep-fry. Eat inmediately.
Healthy Soup 
4 cups chicken stock
2 cups broccoli (thawed)
3 red potatoes (cleaned)
1/2 head green cabbage (sliced)
salt and pepper
Cook the soy beans as directed on package in the chicken stock. Once beans are cooked add all other ingredients to the broth and cook 15-20 minutes or until potatoes are cooked through. Once soup has cooled to room temperature puree the broth in a blender.
Mushroom Cooking Tips
• In most cooked recipes, different varieties of mushrooms may be used interchangeably.
• To reconstitute dried mushrooms, cover with warm liquid (water, broth, wine, etc.) and let sit at least 30 minutes. Drain, rinse, and blot on paper towels.
• The liquid used to reconstitute dried mushrooms makes a flavorful addition to soups, stews, and stocks. Strain the liquid through a double thickness of cheesecloth or a clean, unprinted paper towel before using.
• For easy marinated mushrooms, cover cleaned button mushrooms with your favorite vinaigrette, cover and refrigerate for 2 days.
• An egg-slicer makes quick work of slicing mushrooms into uniform pieces.
• Cut edges of mushrooms will turn dark when exposed to air. When they will be served raw, cut just before serving or wipe the cut edges with lemon juice.
• Mushroom powder can easily be made by grinding dried mushrooms in a spice or coffee grinder, food processor, or heavy-duty blender. Use to flavor soups, stews, stocks, dips, and sauces.
• Avoid aluminum pans when cooking light-colored mushrooms. The aluminum will discolor the mushrooms.
• Since mushrooms contain so much water, no additional liquid is needed when cooking them in a microwave. Do not cover.
• Don’t throw away mushroom stems. Trim and freeze them to use in soups and stocks.
mushroom masala
Ingredients:
1 lb mushrooms, cleaned & sliced
1 medium onion, minced
2 tbsp ginger-garlic paste
1 big tomato
5-6 soaked cashew nuts
1 inch cinnamon
2 cloves
2 cardamoms
1 tsp coriander powder
1/4 tsp chili powder
1/4 tsp turmeric powder
Method:
1. Grind each separately tomato and cashews. Fry cinnamon, cloves, cardamoms and make powder.
2. Heat oil, add ground onion, ginger-garlic paste and fry it until its brown. When oil separates add ground tomato.
3. When oil leaves tomato and onion mix, add coriander powder, chili powder, turmeric, ground masala (cinnamon, cardamoms and cloves) and ground cashew nuts.
4. Now add mushrooms and salt. Reduce flame and cook for 10-15 minutes (until water leaves), if required add little water to cook.
5. Garnish with mint leaves, coriander leaves, fresh cream, cashews, kiss miss
Lemony Lemon
Lemon Sponge Pudding 
1 c. white sugar
2 tbsp. flour
Pinch of salt
2 eggs
1 tbsp. melted oleomargarine
1 c. milk
Juice of 1 lemon
Mix sugar, flour, salt and juice of lemon. Add melted oleo, milk and slightly beaten egg yolks, fold in egg whites, beaten stiff. Bake in 1 1/2 quart Pyrex dish, set in a pan of hot water. Bake at 350 degrees for 1 hour.
Lemon Rice 
1/3 c. butter or margarine
1 c. celery, sliced
1 sm. onion, chopped
1 – 2 c. fresh mushrooms, sliced (optional)
1/4 tsp. thyme
1 1/2 tsp. salt
1/8 tsp. pepper
2 tsp. grated lemon peel
1/4 c. lemon juice
1 1/3 c. water
1 3/4 c. precooked rice
Heat butter or margarine in frying pan. Add celery, onion, and mushrooms, if you wish. Saute for 5 minutes. Add thyme, salt, pepper, lemon peel, lemon juice and water. Bring to a boil. Add rice and cover. Remove from heat and let stand 5 minutes. Toss and serve.
Coriander-Chilli Chicken Meatballs
- 900g (2 lb) minced chicken
- 100g (4 oz) dried breadcrumbs
- 4 spring onions, finely sliced
- 1 tablespoon ground coriander
- ½ bunch fresh coriander, chopped
- 4 tablespoons sweet chilli sauce
- 2 tablespoons fresh lemon juice
- oil for pan frying
Preparation method
- In a large bowl, mix together the chicken and breadcrumbs. Season with spring onion, ground coriander, fresh coriander, chilli sauce and lemon juice; mix well.
- Using damp hands, form mixture into evenly shaped balls that are either small enough to eat with your fingers, or large enough to use as burgers.
- Heat oil in a large frying pan over medium heat. Pan fry the chicken meatballs in batches until well browned all over.
Make these into cocktail meatballs and serve with sweet chilli sauce for dipping.
Finger Paneer Pakoras:
Ingredients:
- 250 gms gram flour
- 200 gms paneer (cottage cheese)
- 25 gms garlic
- 2 gms baking soda
- 1/2 tsp red chillie powder
- 1-2 chopped green chillies
- Salt to taste
- Oil for deep frying
Method of preparation:
- Cut the paneer into finger-size pieces and add a little salt.
- Crush the garlic and add a little water to make a paste.
- Mix the garlic paste with the gram flour, salt, soda, red and green chillies.
- Add more water to the mixture to attain medium consistency.
- Dip the paneer pieces in this mixture and deep-fry.
- Once browned, serve with green chutney.
THIRUVATHIRA PUZHUKKU(ETTANGADI)
‘Ettangadi chuduka’ is an important ritualistic act of women. On this day, eight different tubers are roasted in the fire. Through this ritual, it is believed that Kamadeva’s body represented by the tubers is regained. This delicious preparation known as Thiruvathirappuzhukku, a special dish prepared by these tubers forms the main item for lunch.
Elephant-foot-yam 
raw-banana 
curryleaves
Singkong(Kappa)Raw_Banana(Ethakkayu) 
sungree(Chembu) 
RedPeas(vanpayar) 
Tugi 1 medium size green plantain peeled and cut into cubes (about 2 cups) ½ cup of redpeas (vanpayar)soaked overnight)
1/4 teaspoon turmeric powder
Salt to taste
1/4 teaspoon cayenne powder
1/2 teaspoon cumin seeds
1 ½ cups of freshly grated coconut (we used 3/4 cup)
2 to 3 fresh hot green chili pepper
2 tablespoons of coconut
A few curry leaves
1.Cook the red beans separately until they are soft and combine with the cooked vegetables.
2.put all the cut vegetables in a pot and add enough water to cover. Add salt, turmeric and red chilly powder and cook over medium heat till the vegetables becom tender. Drain water if you want a dry curry, use it if you want it wet.
3.. Grind the coconut, cumin and green chilies to a coarse thick paste and add to thecooked red peas along with thecooked vegetables and tuber; and stir gently.. Bring to a boil and reduce the heat and simmer for five minutes over medium low heat.
4.Pour coconut oil over the cooked vegetables and stir gently. Garnish with fresh curry leaves. Serve hot
ELEPHANT FOOT YAM FLOWER CURRY
Elephant foot yam flower
Preparation of Elephant Foot Yam flower
cut the elephant footyam flower in to small pieces and keep it aside.
1.chilli powder-1/4 teaspoon(you can subtitute green chilly also1 or 2 according to how much hot u want)
2.turmeric powder….A pinch
3.coconut scrapped ..1glass
4.salt…to taste
grind all the above into a paste and keep
place a pan over the gas and pour little oil into it.Put all the finely cut flowers into it.Cover it with a glass or a steel lid. After 3 mts the flower will be cooked and pour the grinded paste into the cooked leaves.. You can taste it whether all the incrediants mixed well.
Heat pan ,pour oil and put some raw rice into it. wait for 1 mt until all rice blows up. Put scraped coconut along with some red chillys fry them until it becomes brown . Pour it above the curry.You can put some curry leave also.
Chicken Fry A Change ……..Try it out and say
3 eggs
1/3 cup water
About 1 cup hot red pepper sauce
2 cups (maida+ little bit Yeast or baking powder mix both)
1 teaspoon pepper
1 (1 ½ kilo ) chicken, cut into pieces
Oil, for frying
In a medium size bowl, beat the eggs with the water. Add enough hot sauce any thing you like . when you mix egg and hot sauce you must get an orange colour.. In another bowl, combine the flour and pepper. Season the chicken with salt + black pepper +garlic paste. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.
Heat the oil in a deep pot. Do not fill the pot more than 1/2 full with oil.
Fry the chicken in the oil until brown and crisp. It looks like KFC chicken but it is not KFC.
As a part of the Global Volunteer project,UK(babumenon@hotmail.com
www.globalvolunteerprojects.org )I had the chance to meet Mr.Babu Menon, Country Director of India, in Trivandrum, introduced to me by one of my friends. She called and asked me whether I can take a demonstrative class on cooking, especially non vegetarian dishes of Kerala for a foreign student-Victoria. Though at first I hesitated as I had fixed other appointments, later I agreed and the class was fixed to be conducted at my parent’s place. The class was a real success that I, Victoria and even my parents enjoyed it.
These are the dishes that I prepared.
Naadan Chicken Curry (My Grandma’s recipe-unchanged)
Chicken 1/2kg
Whole Red Chilies 150gms
Whole Coriander 150gms
Kerala Masala (ground spices) 2-3 tbsp
Available in all Indian grocery Shops
Potatoes 2 or 3 nos.
Small onions 150gms
Big onions 2 nos. (cut into pieces of 4)
Pepper powder 3 tbsp
Coconut milk 1 tin (if it is not available, grind 1 coconut, add 1 ½ glass of water, and squeeze it but remember that it should be thick…)
Ginger 150gms (cut into small pieces)
Garlic 150gms (cut into small pieces)
Green chilies 6 nos.
Turmeric powder 1 tsp
Mustard seeds 1 tsp
Curry leaves 10-15 nos.
Salt To taste
Oil 2 tsp
- Heat 1 tsp of oil in a frying pan and to it add the red chilies (keep aside 3-4 nos.) along with the coriander, sauté it, grind it to powder and keep it aside.
- To 1 glass of coconut milk add the chicken, potatoes ,the two types of onions, ginger, garlic, green chilies, pepper powder, masala and salt in a pressure cooker and cook it for 2-3 minutes or till the first whistle.
- To it add the fried chilies and coriander powder and mix well. When the gravy becomes brown in colour add the rest of the milk. Transfer this to a serving dish.
- Heat the rest of the oil in a frying pan and add the mustard seeds. When it pops, add red chilies and curry leaves. Pour this over the chicken curry (serves as a decoration and also provides a good smell)
This can be made into another side dish by changing just one step…..Instead of adding the powdered coriander and red chilies you can pour the balance of milk, a little amount of oil and some curry leaves. Simmer it for a while and remove it from the flame. Do not wait for the gravy to be brown. This dish is called Stew; less spicy than the naadan curry…..you can use it with bread or Appam.
Fish Thoran
Canned Tuna Fish – 2 cans
Onion (sliced) – 1 large
Grated Coconut – 1/2 cup
Ginger (finely sliced) – 1 tsp
Crushed Garlic – 3-4 pods
Green Chilies – 3 nos.
Mustard Seeds – 1/2 tsp
Chilly powder – 1 tsp
Coriander Powder – 1 tbsp
Curry leaves – 10-15 nos.
Salt – to taste
Oil – 2 tbsp
Pepper Powder – 1 tsp
Cilantro (Coriander Leaves) – A few (Optional)
Heat oil in a pan and add mustard seeds. Add onions and sauté it.
Add ginger, garlic, green chilies (split into half) and curry leaves and sauté it for a few minutes.
Add tomatoes along with salt and stir till the tomatoes are mashed well. Sprinkle some cilantro.
Now add 1 tsp chilly powder, 1 tbsp coriander powder and stir for a few minutes till the oil separate from the masala.
Add the tuna flakes*(or any type of cooked big/fleshy fish) and cook well for 5 minutes on low heat. Next, add the grated coconut and mix well. Cover the pan and cook on low flame for 5 minutes till it is completely dry.
Finally, sprinkle some pepper powder and serve.
You can also make this without coconut and use it as sandwich spread. *In the place of fish you can use egg and make egg thoran….. Eggs should be scrambled and ginger and garlic should not be used.
THE SWEET DISH OUR TRADITIONAL ELA ADA
Rice flour – 2Cups
Coconut Oil – 1tsp +3tsp
Grated coconut – 1 1/2Cup
Jaggery – 200g
Ghee – 2tsp
Cardamom Powder – 1tsp
water – as required for preparing a thick batter
Salt – 1/4 tsp
Sugar – 1/4 tsp
Banana Leaf without central strip or Aluminium Foil or parchment paper
METHOD
Mix the Rice Flour with salt, and 1.Add boiling water to the mix, and carefully stir well with a spoon. When it turns warm, mix the dough with hand(preferably) and keep aside
Preparation
Cut parchment paper into small sizes.(cut plantain leaf into square pieces.Take the dough into a small ball size and spread it evenly on the Plantain leaf ( if u didnt get plantain leaf you can use parchment paper;) use your hands to spread the rice dough. ( You can place one plantain leaf or parchment paper over the dough and press it with your hand to make the dough even)Place a tablespoon of coconut ,cardomom powder( Little to taste and smell ) with sugar or brown sugar or jagarine powder to this and spread it evenly. Fold the parchment paper in the middle and press it once.Place the parchment paper ada or plantain ada flat in a steamer and steam it for 15 to 20 minutes. I used idly moulds to steam the Ela ada(Ela means Plantain leaf.we are making this in ela it is called ela ada)Remove them from the steamer, peel off the parchment paper, and serve hot
Amrithavarshini 