Mushroom Masala

Ingredients

Serves 3

Mushroom - 1 packet

Onion - 1 finely chopped

Tomato - 2 finely chopped

Ginger garlic paste - 2 tsp

Cumin seeds - 1/2 tsp

Turmeric powder - 1/4 tsp

Chilli powder - 1 tsp

Coriander powder - 2 tsp

Cumin powder - 1/2 tsp

Kasturi methi - 1/4 tsp

Garam masala - 1/2 tsp

Coconut milk - 1/2 cup

Oil - 3 tsp

Coriander leaves - 1/4 cup finely chopped

Salt to taste

Clean the mushrooms and quarter them. Heat oil in kadai, splutter cumin seeds, then saute onion until golden brown and add ginger garlic paste stir until raw smell leaves. Add the tomatoes, cook until it is soft and mushy and add mushroom give it a quick stir. Then add turmeric powder, chilli powder, coriander powder, cumin powder, kasturi methi and salt, mix well and add 1 cup of water. When the water starts to boil, reduce the heat to medium and close the lid, let it cook for 10 to 15 mins or until oil is seen on sides. Finally add garam masala and coconut milk, cook it in medium heat for 10 to 15 mins by stirring occasionally or until the dry consistency (as shown in the picture). Garnish with coriander leaves and serve hot with naan, chapathi or pulao.

Poondu kuzhambu Chettinad style

Ingredients

Serves 5 to 6

List 1

Garlic - 2 whole bulbs peeled

Pearl Onion - 15 to 20 peeled and sliced into half

Tomatoes - 2 nos

Tamarind paste - 2 tsp

Coriander powder - 3 tsp heaped

Chilli powder - 1 tsp

Turmeric powder - 1/2 tsp

Sugar - 1/2 tsp

Mustard - 1 tsp

Fenugreek - 1/2 tsp

Fennel - 1 tsp

Curry leaves - 10 to 15 leaves

Gingelly oil - 1 tbs

Salt to taste

List 2

Urad dal - 1/2 tsp

Bengal gram dal - 1/2 tsp

Tuvar dal - 1/2 tsp

Pepper corns - 1/4 tsp

Coriander seeds - 2 tbs

Fennel seed - 1 tsp

Cumin seeds - 2 tsp

Fenugreek - 1/4 tsp

Dry red chilly - 3 nos

Raw rice - 2 tsp

For Kuzhambu Powder

Heat a pan and add all the ingredients in List 2 one by one in the given order, keep in medium heat and roast all the ingredients until you get the aroma ( do not burn them). Turn off the heat. Let it cool and make a fine powder.

Heat oil in a kadai. Add sliced pearl onions and saute for few seconds. Then add the garlic, keep it in medium heat and saute for 2 to 3 mins (do not burn the garlic). After that add the chopped tomatoes with little salt and stir well. Let it cook, meanwhile mix tamarind paste, coriander powder, chilli powder, turmeric powder, 2 1/2 tsp freshly ground kuzhambu powder and salt to taste in 3 to 4 cups of water. Once tomatoes are mushy, pour the tamarind water and mix well. Increase the heat to high and let it boil. When it starts to boil, add sugar, mix well and decrease the heat to medium. Close it with lid and let it cook until you see oil on top. Season it with mustard, fenugreek, fennel and curry leaves. If you need a thicker consistency continue to cook for 10 to 15 mins in medium heat, by stirring it occasionally. Goes well with rice, idli and dosa.

Note: Store the excess Kuzhambu powder in a air tight container and refrigerate it for future use.

Taro root fry

Ingredients

Taro root - 4 nos

Turmeric powder - 1/4 tsp

Chill powder - 1/2 tsp

Coriander powder - 1 tsp

Curry leaves

Oil - 2 tsp

Salt to taste

Wash taro roots and put them in boiling water with little salt, cook them until half done and it takes about 10 to 15 mins, check it by poking a fork into the roots. Then take out the root from boiling water, peel the skin off and slice them in circles. Mix turmeric powder, coriander powder, chilli powder and salt together and apply it on all slices and set aside for 15 mins. Then heat oil in kadai or pan and fry curry leaves, reduce the heat to medium low and spread all the sliced taro root such that each and every piece touches the bottom of the pan or kadai. Flip all the slices occasionally. For crispy edges you have to continue cooking for about 20 to 30 mins in medium low. Its tastes great with moru kuzhambu and can also be taken as snack.

Source : My friend Mrs. Vidhya Pandian.

Mango Chicken

Ingredients

Serves 2

List 1

Chicken thighs - 1/2 lb

Green bell pepper - 1/2 sliced

Red bell pepper - 1/2 sliced

Dry red chilly - 2 nos

Oil

List 2

Dark soy sauce - 1 tsp

Ginger paste - 1/2 tsp

Rice cooking wine - 1 tsp

Worcestershire sauce - 1 tsp

Sesame oil - 1/4 tsp

Corn starch - 1/2 tbs

Salt - 1/4 tsp

List 3

Mango juice - 1 cup

Brown sugar - 2 tsp

Salt - 1/4 tsp

Chilli powder - 1/4 tsp

Light soy sauce - 1 tsp

A pinch of yellow food color (optional)

Clean the chicken and cut them into strips. Mix chicken strips with all the ingredients given in List 2 ( add corn starch at last and then mix well). Let it marinate for 1 hour.

For the sauce, mix all the ingredients given in List 3. Then pour it in a pan and cook until it thickens like a syrup ( keep stirring) and then turn off the heat and set aside.

Heat 1/2 tsp of oil in wok, saute both the peppers for 2 mins and then remove them from wok. In the same wok add 1 tsp of oil and the marinated chicken, saute the chicken in high heat for 5 mins or until chicken is cooked. When the chicken is cooked pour the sauce and mix well such that each piece of chicken is coated well with sauce. Later add both the peppers and mix well, then its ready to serve.

Chinese fried rice

Ingredients

Serves 2 to 3

Rice - 1 cup

Carrot - 1/2 cup chopped

Beans - 1/4 cup chopped

Mushroom - 1/2 cup sliced

Baby spinach - 1 cup

Green Onion - 1/4 cup finely chopped

Garlic - 2 pods minced

Red chilly flakes - 1 tsp

Soy sauce - 2 tsp

Pepper - 1/2 tsp

Sesame oil - 1/2 tsp

Oil - 2 tsp

Salt to taste

Cook the rice with 2 cups of water,1/2 tsp of salt and few drops of oil. Once the rice is done, spread them in a large plate and let it cool.

Heat oil in a wok, add minced garlic and red chilly flakes, stir for few seconds. Then add carrots, beans and mushroom, stir for 1 min and then add baby spinach and salt, stir it for another min. Then add the rice, soy sauce, pepper and sesame oil. Stir them well for at least 2 to 3 mins. Finally garnish it with green onions.

Sprouted Green gram dal kuzhambu

Ingredients

Serves 4

List 1

Green gram dal - 1 cup

Tomatoes - 1 chopped

Turmeric powder - 1/4 tsp

Mustard - 1 tsp

Curry leaves - 10 to 15

Onion (optional) - 1 tbs chopped

Oil - 1 tsp

Salt to taste

List 2

Onion - 1 sliced

Dry red chilly - 2

Grated coconut - 1/2 cup

Coriander powder - 1 tbs

Oil - 1/2 tsp

To make sprouts

Wash green gram dal and soak them overnight in water.Then drain the water and put all the soaked bean in a airtight container and keep it in a warm place and leave it for 2 days. After 2 days you could see the beautiful sprouted beans as shown in the picture.

For kuzhambu

Heat 1/2 tsp of oil in a kadai, saute sliced onion until translucent, add dry red chilly saute it for 1 min and then add grated coconut stir it for 2 mins, later add coriander powder and mix well, turn off the heat. Let it cool and grind it to a smooth paste.

Take a stock pot mix the ground paste with 3 to 4 cups of water and then turn on the heat, add chopped tomatoes, turmeric powder and salt, let it boil and close the lid. Keep it in medium heat, leave it for 15 to 20 mins or until you see oil on top. Then add the sprouted beans, cook for another 5 to 10 mins or until it is done. Check for salt and season it with mustard, curry leaves and chopped onion (optional). Goes well with rice, idli, dosa and even chapathi.

Prawns & Green Mango curry

Ingredients

Serves 2

List 1

Prawns - 1/2 lb

Raw green mango - 1/2 cup chopped in 1/2 cubes

Onion - 1 no chopped finely

Tomatoes - 2 nos chopped finely

Ginger Garlic paste - 1 tsp

Curry leaves

Mustard - 1/4 tsp

Coriander powder - 2 tsp

Turmeric powder - 1 tsp

Oil - 4 tsp

Salt to taste

List 2

Fennel - 1 tsp

Cumin - 1/2 tsp

Pepper corns - 1/4 tsp

Cinnamon - 1" piece

Cloves - 2 nos

To Marinate

Chilli powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Vinegar - 2 tsp

Salt to taste

Clean the prawns and wash it with little salt and a teaspoon of vinegar to eliminate the odor. Then marinate with all the ingredients given in "To marinate" list for 1 hour. Make a fine powder with all the ingredients given in List 2.

Heat oil in a kadai, splutter mustard, curry leaves and add onions saute until its light brown. Then add ginger garlic paste stir until raw smell leaves. After that add tomatoes, turmeric powder, coriander powder, ground masala and salt. Saute them well in medium heat. Then add 2 cups of water (keep the heat in high) , allow it to boil and reduce the heat to medium, close it with lid. Cook for 15 mins or until you see oil. Then add the marinated prawns and cubed mangoes, stir well and cook for another 10 mins or until prawns are done. Then its ready to serve, you will have nice crunchy mangoes in the curry and it tastes great with prawns.

Chayote Kootu

Ingredients

Serves 3

Chayote - 1 no

Bengal gram dal - 1/4 cup

Moong dal- 1/2 cup

Tomato - 1 no chopped

Garlic - 1 pod minced

Sambar powder - 2 tsp

Turmeric powder - 1/2 tsp

Grated coconut - 2 tbs

Cumin seeds - 1/2 tsp

Asafoetida - 1/4 tsp

Mustard - 1/2 tsp

Curry leaves - 10 to 15

Oil - 1 tsp

Salt to taste

Soak Bengal gram dal for 2 hours. Wash chayote and peel the skin, chop into 1/2" cubes. In a stockpot, add the soaked bengal gram dal, cubed chayote, Tomatoes, turmeric powder, sambar powder, salt and 2 to 3 cups of water. Allow it to boil, reduce the heat to medium and close the lid. Let it cook for 5 mins and then add the washed moong dal, mix well and cook them until both the dals and the vegetable are done. Meanwhile grind coconut and cumin seeds into a fine paste with little water. Once the vegetable and the dals are done, mix the coconut paste into the stockpot. Cook for another 2 to 3 mins. Check for salt and season it with mustard, curry leaves and asafoetida. Enjoy the kootu with rice and a teaspoon of ghee.

Pani Puri

Ingredients

Serves 4 to 5 people

Mint leaves - 1 handful

Coriander leaves - 1 handful

Green chilly - 1 no

Cumin seeds - 1/2 tsp

Powdered Jaggery - 2 tbs

Chilli powder - 1 pinch

Chaat masala - 1/2 tsp

Tamarind paste - 1 tsp

Lemon juice - 2 tsp

Puri - Store bought

Salt to taste

For Garnishing

Potato - 1 no boiled

Grated Carrot - 1/4 cup

Onion - 1/2 cup finely chopped

Coriander leaves - 2 tbs minced

Sev (optional) - 1/2 cup

Green Chutney

Grind mint leaves, coriander leaves and green chilly with little salt and set aside.

Sweet Chutney

In a small pan dry roast cumin seeds until you get the aroma. After that pour one cup of water into the pan and add powdered jaggery , a pinch of chilli powder and a pinch of salt. Stir well and allow it to boil, then add the tamarind paste and mix well, keep stirring until it comes to a syrup consistency.Turn off the heat.

For Pani

Mix both the chutney together and pour upto 4 to 5 cups of water. Add salt to taste, Chaat masala, lemon juice and stir real good. Check for salt and its ready to serve. You can even refrigerate the pani and serve.

For Puri

Mash the boiled potato with little salt and chilli powder and set aside. Make a hole with your thumb in the middle of each puris and stuff the puris with mashed potatoes. Then garnish with all the ingredients given in the "For Garnishing" list. Then pour the pani into the puris and enjoy the delicious pani puris.

Chilli Chicken ( without deep frying)

Ingredients

Serves 2

Chicken - 1/2 lb

Shallots or Pearl onions - 10 nos

Ginger Garlic paste - 1 tsp

Chilli powder - 2 tsp

Coriander powder - 1 tsp

Cumin powder - 1/2 tsp

Garam masala - 1/4 tsp

Vinegar - 1 tsp

Salt to taste

food color (optional)

Coconut oil - 3 tsp

Curry leaves 10 to 15 nos

Onion - 1/4 cup sliced

Marinate the cleaned chicken with all the given ingredients except coconut oil, curry leaves and onion. Leave it for 2 hours. After that heat coconut oil in a kadai, fry curry leaves until crisp. Then add the chicken, keep the heat in medium [Note: do not add water and also do not close it with lid]. Keep stirring occasionally. Fry them until all the chicken pieces are dry as shown in the picture . Then add the sliced onion, stir for few seconds [Note: do not over cook the onions]. Turn off the heat. Serve hot with lemon wedges.

Malabar Chicken Biryani

Ingredients

Serves 3

List 1

Chicken - 1 lb

Onion - 1 no

Green chillies - 6 to 7 nos

Ginger Garlic paste - 1 tbs

Tomato - 1 no chopped

Biryani powder - 2 tbs

Turmeric powder - 1/2 tsp

Yogurt - 2 tbs

Coconut milk - 1/2 cup

Mint - 1/2 cup minced

Coriander leaves - 1/2 cup minced

Pineapple - 1/4 cup chopped in small cubes

Lime juice - 3 tsp

Yellow food color - 1/4 tsp mixed in 2 tsp of water or a pinch of saffron soaked in 1/4 cup of warm milk

Fried Onion - 1/2 cup

Oil

Ghee - 2 tsp

Salt to taste

List 2

Basumathi rice - 2 cups

Ghee - 1 tsp

Cinnamon - 1" piece

Cloves - 2 nos

Cardamom - 2 nos

Bay leave - 1 no

Salt - 1 tsp

To cook rice

Heat ghee in sauce pot, add all the whole spices given in List 2 and fry for a minute. Then add the rice and fry for another minute and pour 4 cups of boiling water and close the lid, keep it in medium heat. When the rice is half done, turn off the heat and drain the remaining water. Spread the rice on a large plate, let it cool.

For masala

Grind onion and green chillies to a coarse paste. Heat oil in a heavy bottom sauce pot, add the ground paste and the ginger garlic paste with little salt, saute until onion are brown. Then add the cleaned chicken, stir until chicken turns white. Then add the chopped tomato, turmeric powder and biryani powder, stir well for 2 to 3 mins or until tomatoes are soft. Then add the mint and coriander leaves, saute for few minutes. Add the yogurt and mix well, let it cook for 2 minutes. Finally pour in the coconut milk, add salt. Stir occasionally, bring it to a Gravy consistency as shown in the picture below. Turn off the heat.

For layering

Take out half of the chicken gravy from the sauce pot and keep it aside. Then spread the remaining gravy evenly on the bottom of the pot. Then add the rice on top and spread evenly, sprinkle few mint and corinander leaves, Pineapple chucks and half of fried onions. Repeat this layering one more time. On the final layer sprinkle the yellow food color or the saffron milk, lime juice and ghee( can also add fried cashew nuts and raisins). Close the lid. Reduce the heat to low and cook for 40 mins. After that turn off the heat and let it rest for another 10 minutes. Then open the lid and gently mix rice and chicken masala. Serve hot with Raitha.

Avocado soup

Ingredients

Serves 2

Avocado - 1 no

Olive oil - 1 tsp

Onion - 1/ 2 cup chopped

Jalapeno - 1 no (remove seeds)

Garlic - 1 pod

Cumin powder - 1 pinch

Lime juice - 3 tsp

Coriander leaves - 1/4 cup chopped

Sour cream or yogurt - 1 tbs

Salt and pepper to taste

Heat oil in a pan saute onion, Jalapeno and garlic until onions are translucent, turn off the heat. Take out the flesh from avocado. In a blender, add all the given ingredients , avocado flesh and the sautéed mixture. Blend it with little water and bring it to a soup consistency. Chill the soup and serve.

Potato and Brinjal curry

Ingredients

Serves 3

Potato - 4 medium size chopped in 1/2" cubes

Brinjal (egg plant) - 4 medium size sliced

Grated coconut - 1 tbs

Turmeric powder- 1/4 tsp

Chilli powder - 1 tsp

Mustard - 1/2 tsp

Curry leaves - 10 to 15 leaves

Coconut oil - 2 tsp

Salt to taste

Boil potatoes with turmeric, chill powder and salt in 1 cup of water. When the potatoes are half done. Add brinjal, cook until both the vegetable are done, if there is any water remaining, keep the heat in high and stir the vegetables gently, so that the water evaporates. Later add the grated coconut and season it with mustard and curry leaves. Garnish with coriander. Goes well with sambar or rasam saadam.

Moru kuzhambu

Ingredients

Serves 3

List 1

Ash gourd - 1 cup chopped in 1/2" cubes

Fenugreek - 1/4 tsp

Mustard - 1/2 tsp

Curry leaves - 10 leaves

Dry red chilly - 2 nos

Curd - 1 cup

Oil - 1 tsp

Salt to taste

List 2

Grated coconut - 1 tbs

Green Chilly - 1 no

Dry red chilly - 1 no

Cumin seeds - 1 tsp

Pepper corn - 1/4 tsp

Raw rice - 1 tsp

Turmeric powder - 1/2 tsp

Asafoetida - 1/4 tsp

Make a smooth paste with all the ingredients given in List 2. In a kadai, mix the ground paste with half a cup of water and add the cubed ash gourd. Allow it to boil, close the lid and keep it in medium. Let it cook until raw smell leaves ( it takes about 10 to 15 mins), by the time ash gourd will be cooked. Turn off the heat and allow it to cool. Later whisk 1 cup of curd with 1 cup of water and pour into the kadai. Season it with fenugreek, mustard, dry red chilly and curry leaves.

Note : Instead of Ash gourd, you can also use fried okra, paruppu urundai, moru milagai or vathal.

Vangi Bath

Ingredients

List 1

Brinjal (egg plant) - 4 nos chopped in 1/2" cubes

Rice - 1 cup

Mustard - 1 tsp

Urad dhal - 1 tsp

Bengal gram dhal - 1 tsp

Curry leaves - 10 nos

Tamarind paste - 1 tsp

Turmeric powder - 1/4 tsp

Gingelly oil (sesame oil) - 2 tsp

Salt to taste

List 2

Cinnamon - 2 cms piece

Cloves - 2 nos

Urad dhal - 1/2 tsp

Bengal gramdhal - 1/2 tsp

Methi seeds(fenugreek) - 1/8 tsp

Pepper corns - 6 nos

Coriander seeds - 1 tsp

Cumin seeds -1/2 tsp

Dry red chilly - 1 nos

Grated coconut - 1 tbs

Sesame seeds - 1 tsp

Asafoetida - 1/8 tsp

Gingelly oil - 1 tsp

I used sona masoori rice you can also use basumathi rice for this preparation. Cook rice in 2 cups of water and reserve. Heat oil in a pan and add all the ingredients in List 2 one by one in the given order ( keep it in medium heat) . Fry them in oil until the coconut is golden brown. Cool it and make a dry powder, set aside. Heat oil in kadai, Splutter mustard and add urad dhal, bengal gram dhal and curry leaves fry them in oil for few seconds. Then add the chopped brinjal, stir in oil for about 2 to 3 mins. After that pour in the tamarind paste mixed in 1/2 cup of water, salt and turmeric powder. Allow the mixture to boil and reduce the heat to medium. When the mixture is almost thickened or until brinjals are soft, stir in the dry powder. Cook until it leaves oil. Then mix the cooked rice well with the brinjal masala. Garnish with coriander leaves and serve hot.

Spaghetti in Tomato Basil sauce

Ingredients

Spaghetti sticks - 1 handful

Broccoli florets - 1/2 cup

Italian stewed tomatoes - 1 can

Dried basil - 1/2 tsp

Italian seasoning - 1/2 tsp

Garlic - 2 pods minced

Onion powder - 1/4 tsp

Olive oil - 3 tsp

Cook spaghetti as per the instruction given in the package. Heat olive oil in a pan and stir garlic for few seconds. Then add stewed tomatoes, dried basil, Italian seasoning, onion powder stir until the sauce is thick. Stir the broccoli floret into the sauce, check for salt. Turn off the heat. Take a large mixing bowl and toss the spaghetti with sauce. Sprinkle Parmesan cheese and serve hot.

Cabbage Kuzhambu

Ingredients

List 1

Onion - 1/2 cup

Tomato - 1 no

Shredded coconut - 1/4 cup

Coriander powder - 1tbs

Pepper corns - 1/4 tsp

oil - 1 tsp

List 2

Shredded cabbage - 1 cup

Cumin seeds - 1/2 tsp

Mustard - 1/2 tsp

Curry leaves - 10 leaves

Green chilly- 1 no minced

Garlic - 1 pod minced

oil - 1 tsp

Heat oil in kadai. Splutter pepper and then add onion stir until brown. Add tomatoes and coriander powder, sauté until the mixture is soft. Later add the shredded coconut, mix everything well and turn off the heat. Let in cool and grind it to a smooth paste. In the same kadai pour the ground paste with 2 cups of water allow it to boil, once it starts to boil reduce the heat to medium and close it with lid, let it be there for 15 mins or until you see oil on top. Meanwhile heat oil in pan, splutter mustard and cumin seed. Then add curry leaves, garlic, green chilly sauté for few seconds. Add shredded cabbage and stir for another minute. After 15 mins add the cabbage mixture to the boiling kuzhambu and its ready to serve. Goes well with rice, idli and dosa.

Vegetable Butter Masala

Ingredients

List 1

Onion - 1 sliced

Tomato - 2 chopped

Green Chilly - 1

Ginger Garlic paste - 2 tsp

Mint leaves - 10 to 15 leaves

Coriander powder - 2 tsp

Cumin powder - 1 1/2 tsp

Turmeric powder - 1/4 tsp

Chilli powder - 1/4 tsp

Pepper corns - 1/4 tsp

Cinnamon - 2" piece

Cloves - 5

Cardamom - 2 nos

Star anise - 1 nos

Shah Jeera - 1 tsp

Oil - 2 tsp

List 2

Onion - 1/2 cup chopped

Carrot - 1/2 cup

Beans - 1/2 cup

Cauliflower florets - 1/2 cup

Mustard - 1/2 tsp

Cumin - 1/2 tsp

Coconut milk - 3 tbs (if it is a coconut milk can)

1/4 cup thick milk (if it is from fresh coconut)

Butter - 1 tbs

Salt to taste

Coriander leaves for garnishing

Heat oil in a kadai and put in all the whole spices from the List 1. After a minute add onion and green chilly sauté until onions are light brown and then add ginger garlic paste, stir until raw smell leaves. Put in tomatoes, mint leaves and all the spice powders, mix real good with 2 tbs water to prevent them from burning. Stir it for 5 mins and turn off the heat. Allow it to cool and grind it to a smooth paste.

Melt butter in kadai. Splutter mustard and cumin. Add onions stir it for 2 mins, then put in carrots, beans sauté for 2 to 3 mins. Now add the cauliflower florets and stir for another minute. After that add the ground masala and stir well for 2 mins. Then pour in 1 cup of water and add salt let it boil. Reduce the heat to medium and close the lid, let it cook for 15 mins or until you see oil on top. After that add coconut milk and cook for another 5 mins in medium heat, stir occasionally. Turn off the heat and garnish with coriander leaves. Serve hot with Naan, chapathi or pulao.

Gobi Manchurian

Ingredients

List 1

Cauliflower florets - 2 cups

All purpose flour - 1 tbs

Corn starch - 2 tbs

Rice flour - 1 tbs

Ginger Garlic paste - 1 tsp

Soy sauce - 2 tsp

Pepper - 1/2 tsp

Salt to taste

List 2

Onion - 1/2 cup chopped

Garlic - 1 tsp minced

Ginger - 1 tsp minced

Green chilly - 1 no minced

Soy sauce - 1 tsp

Tomato sauce - 1 tbs

Chilly sauce - 1 tsp

Corn starch -1 tsp

Paprika or Red food color - 1/2 tsp ( optional)

Oil - 2 tsp

Wash the Cauliflower florets in hot water. Mix all the ingredients in List 1 with very little water. For healthy cooking, I preferred to bake the florets (can also be deep fried). Place all the coated Cauliflower florets in a baking tray ( use non stick spray) and bake in 350 degree for 15-20 mins.

Heat oil in a wok. Add ginger, garlic, green chilly and sauté for a minute. Then add onion sauté it for another minute ( do not over cook the onions). Now add all the sauces with Paprika (or food color) stir well. Pour corn starch mixed in 3 tsp water to the sauce. Stir until the sauce is thick. Check for salt. After that add the baked florets, mix well until all the florets are coated with sauce. Turn off the heat. Garnish with coriander leaves or green onions.

Banana pepper sabzi

Ingredients

Banana peppers - 5

Mustard - 1 tsp

Pepper corns - 6 nos

Cumin seeds - 1 tsp

Kashmiri chilli powder - 1 tsp

Turmeric powder - 1/4 tsp

Mango powder - 1/2 tsp ( optional)

Oil - 3 tsp

salt to taste

Remove seeds from the peppers and cut them into 1/2 inch pieces. Make a dry powder with mustard, pepper corns and cumin seeds set aside. Heat oil and add the banana pepper and stir in oil until it is half done. Then add the ground powder along with turmeric powder, chilli powder. Sauté it for 2 to 3 mins. Then add the mango powder and salt, stir for another minute and turn off the heat. Serve hot with chapathis.

Eggy Pizza

Ingredients

List 1

Egg - 4

All purpose flour(Maida) - 2 tsp

Baking Powder -1/4 tsp

Water - 3 tsp

Red chilly sauce - 2 to 3 drops (optional)

List 2

Mushroom - 1 cup

Sweet corn(frozen) - 1/4 cup

Pasta Sauce - 1 1/2 tbs

Dried Basil - 1 pinch (optional)

Italian seasoning - 1/4 tsp

Olive oil - 2 tsp

Salt and Pepper to taste

Whisk all the ingredients in List 1. Use a non stick pan with a lid. Spray the pan well with non stick spray and add olive oil. Turn on the heat and keep it in medium. Add mushroom and corn sauté it for one minute. Then add the pasta sauce, dried basil, italian seasoning, salt and pepper stir for 2 minutes and spread them evenly in the pan.

Pour the egg mixture into the pan and spread evenly ( do not stir the egg mixture). Close the lid keep the heat in medium low. Cook for 10 to 15 mins. When it is ready, place a plate over the pan and turn it upside down and pat the pan, so that egg comes out clean. Then slice it as you slice a pizza. Sprinkle chilli flakes and Parmesan cheese. Serve hot.