Peshawar-Style Lamb Curry

Recipe Ingredients:

4 tbsp olive oil

2.5 cm cinnamon stick

5 green cardamom pods, bruised

5 cloves

2 bay leaves

700 gm lamb, boiled

1 large onion, finely chopped

2 tbsp ginger puree

2 tbsp garlic puree

1 tbsp tomato puree

1 tbsp ground turmeric

1 tbsp ground coriander

1 tbsp ground cumin

125 gm thick set natural yogurt

2 tbsp gram flour

150 ml warm water

2 tbsp chopped fresh coriander leaves

1 tbsp chopped fresh mint leaves

salt (according to taste)

How to Prepare:

In a medium saucepan, heat oil over a low heat and add the cinnamon, cardamom, cloves and bay leaves. Let them sizzle for 20-30 seconds, then add the lamb, increase the heat to medium-high and cook untill all the natural juices have evaporated.

Add the onion and ginger and garlic purees, cook for 5-6 minutes, stirring regularly, then add the tomato puree, turmeric, ground coriander and cumin. Continue to cook for 3-4 minutes.

Whisk together the yogurt, gram flour and chilli powder and add to the prawns. Reduce the heat to low, add the warm water, cover and simmer, stirring to ensure that the sauce does not stick to the base of the pan, for 40-45 minutes, or untill lamb is well cooked, if necessary, to thicken the sauce to a desired consistency.

Stir in the fresh mint and coriander, remove from the heat and serve.

Village-Style Chicken Biryani

Recipe Ingredients:

750 gm chicken

3 cups basmati rice

4 1/2 cups water

4 cardamom pods

4 cloves

4 star anise

2 cinnamon sticks 

1 tbsp cumin seeds

1 onion, finely sliced

1 tomato, chopped 

4 green chillies, slit length wise

1/2 cup chopped mint

1/2 cup chopped coriander

2 tbsp ginger garlic paste

1 tbsp turmeric powder

1 tbsp red chilli powder

1 juice of lime

8 tbsp oil

2 tbsp salt

How to Prepare:

In a big vessel add oil, when hot add cumin seeds, cardamom pods, cloves, star anise, cinnamon sticks and cook for few seconds, now add chopped onions, green chillies, ginger garlic paste and tomato's, allow to sweat, add turmeric powder, salt, ginger garlic paste, chopped mint, chopped coriander, and chicken, mix well untill well combined. Cover and cook untill chickens turns slightly brown in color or cooked.

Wash rice in several changes of cold water untill the water runs clear. Add washed rice to the chicken mixture add water, lime juice, red chilli powder, mix well untill well combined and allow to cook on medium-high flame , once when the rice is cooked remove from heat and leave it for few minutes. Serve hot.

Flourless Purple Carrot Cake

Recipe Ingredients:

280 gm grated purple carrot

160 gm butter

6 eggs

3/4 cup sugar

1 1/2 cup almond meal

almonds to decorate

How to Prepare:

Preheat oven to 160º C or (140º C fan forced). Line tin with baking paper.

Melt butter in a heat proof bowl over a saucepan of simmering water. Stir in grated purple carrot, egg yolks and half the sugar. Remove from heat and allow to cool.

Using electric beater, beat egg whites and sugar untill soft peaks form. Gradually remaining sugar and beat on high speed untill thick and glossy.

Flod the almod meal into carrot mixture. Gently flod in egg whites. Pour into tin, bake for 55-60 min minutes untill firm to touch.  Top with almonds.

Spiced Basmati Rice

Recipe Ingredients: 

2 cups rice

1 tbsp cumin seeds 

5 cardamom pods   

3 bay leaves 

5 cloves 

1-2 cinnamon sticks 

2 cups water 

1 tbsp ghee 

salt (according to taste)

 

How to Prepare:

Wash rice in several changes of cold water untill the water runs clear. Leave to soak in fresh cold water for 20 minutes, then drain the water. Cook rice, cumin seeds, cardamom pods, cloves, cinnamon stick, bay leaves and ghee by adding water and salt for 20-30 minutes. Serve hot.

Serving Suggestions:

Serve with any gravy curry or raita.

Fenugreek Dal

Recipe Ingredients :

1 cup toor dal
2 cups fenugreek, washed
1 onion, finely chopped
2 garlic cloves finely chopped
4 green chillies finely chopped
1 tbsp turmeric powder
1/2 tbsp red chilli powder
1 tbsp mustard seeds
1 tbsp cumin seeds
10 curry leaves
2 dry red chillies, broken into two
4 tbsp oil
salt (according to taste)

How to Prepare: 

Wash dal untill water runs clear and leave to soak for 30 minutes. Pressure cook toor dal, fenugreek leaves, 3/4 of the chopped onions (reserve the remaining chopped onions) turmeric, salt, red chilli powder and green chillies with 3 cups of water and cook for 40 minutes or untill 3 whistles. Mash toor dal into smooth paste with the laddel. 

Heat oil in a small saucepan over a medium heat, when hot add mustard seeds and cumin seeds. As as the mustard seeds pop add dry red chillies, reserved chopped onions, chopped garlic and curry leaves. Let the seasonings sizzle untill dry red chillies have lightly darken in colour. 

Pour the contents of seasoning over the fenugreek dal, scraping off every bit from the saucepan. Turn off the heat and keep the saucepan covered untill you are ready to serve. 

Serving Suggestions: 

Serve with hot rice and ghee.

Palak Panner

Recipe Ingredients :

1 bunch spinach

4-5 green chillies

1 medium onion

1 tbsp ginger garlic paste

 1-2 cinnamon stick

 150-200grams paneer

 1 tbsp garam masala powder

 1 tbsp turmeric power

 1 tbsp red chili powder

 1 tbsp cumin seeds 

 2 tbsp oil/ghee

 salt (according to taste)

 1 cup yogurt 

 water-for boiling

How to prepare: 

Wash spinach with cold water and boil spinach in pressure cooker untill one-two whistles on medium flame. Drain the water and keep aside. Blend in a mixer along with green chillies into a thick paste. Do not add water. 

Meanwhile chop paneer into cubes. Boil paneer in water with little salt for about 10-15 minutes. In a medium sized pan add oil and fry paneer on both sides till golden brown in colour, drain paneer from oil and keep it aside untill needed. In the same oil add cumin seeds, cinamon stick and finely chopped onions. Saute till onions turn golden brown.

Add ginger garlic paste and stir for a minute. To this paste add garam masala, turmeric and red chili powder. Add spinach paste and stir for a minute or two. Pour some water to get  gravy consistency. Add salt and yogurt let the gravy boil by stirring from time to time and cover with lid. Add the paneer to palak gravy, remove from heat and serve hot. 

Serving Suggestions:

Serve with naan/chapati.

Zeera Rice

Recipe Ingredients:

2 cups rice

1 tbsp cumin seeds

2 cups water

1 tbsp ghee

salt (according to taste)

How to Prepare:

Wash rice in several changes of cold water untill the water runs clear. Leave to soak in fresh cold water for 20 minutes, then drain the water. Cook rice, cumin seeds, ghee by adding water and salt for 20-30 minutes. Serve hot.

Serving Suggestions:

Serve with any gravy curry or raita.

Chicken Liver Fry

Recipe Ingredients:

600 gm chicken liver

 2 tbsp ginger garlic paste 

1 tbsp turmeric  

2 tbsp red chilli powder

5-10 curry leaves

1 tbsp cumin seeds

 2 tbsp salt
 

How to Prepare:

 

In a bowl add chicken liver, turmeric powder, salt and ginger garlic paste, mix well untill well combined. Add water cover with a lid and cook untill liver is tender on medium -high heat.  In a heavy base saucepan add oil, when hot add curry leaves, cumin seeds and boiled liver  and cook untill chicken liver  turns little dark in colour and crispy, cook  with out covering with the lid, finally add red chilli powder and mix well. Serve hot.

Coconut Chutney

Recipe Ingredients:

1 coconut, grated
2 green chillies

2 tbsp cumin seeds

1/2 tbsp mustard seeds
1/2 split bengal gram 
4 dry red chillies

10 curry leaves
5 tbsp oil
salt (according to taste)

How to Prepare: 

Grind grated coconut and green chillies into fine paste and transfer it into a bowl. Heat oil in a small saucepan over a medium heat, when hot add mustard seeds followed by adding cumin seeds, split bengal gram, curry leaves and dry red chillies and cook, stirring, for 2-3 minutes.

Pour the contents of saucepan over raw mango chutney paste scraping off every bit from the saucepan, mix well untill combined.

Serving Suggestions:

It goes well with hot rice and ghee or with dosa.

Seasoned Fried Eggs

Recipe Ingredients:

 

4 boiled Eggs

2 tbsp oil

1/3 tbsp pepper powder

1/3 tbsp chilli powder

 salt (according to taste)

green chillies, for garnish 

 

Preparation Method: 

Stir fry boiled eggs in oil . Season it with all spices. Garnish with green fresh chillies or onions. Serve hot.

Soya Chunks Pulao

Recipe Ingredients:

2 cup basmati rice

2 cups water

1/2 cup peas

1 cup soya chunks

1 medium size onion

1 tbsp cumin seeds

salt (according to taste)

2 tbsp oil

How to Prepare:

Soak soya chunks in hot water or boil them with close lid. Wash the rice in several changes of cold water untill the water runs clear. Leave to soak in fresh cold water for 20 min, then drain the water. Heat oil in a pressure cooker or pan and add cumin seeds and chopped onion. Once onion turns slightly golden add green peas and saute till peas are cooked. Now add salt and soya chunks and mix well. Add rice and mix well and add water, close the lid and cook for 20-30 minutes untill rice is cooked.

Serving Suggestions :

Serve with any gravy or curry .

Bottle Gourd Dal

Recipe Ingredients:

 

1 cup toor dal

1 cup chopped bottle gourd

1 onion, finely chopped

2 garlic cloves finely chopped

4 green chillies finely chopped

1 tbsp turmeric powder

1/2 tbsp red chilli powder

1 tbsp mustard seeds

1 tbsp cumin seeds

10 curry leaves

2 dry red chillies, broken into two

4 tbsp oil

salt (according to taste)

How to Prepare:

Wash dal untill water runs clear and leave to soak for 30 minutes. Pressure cook toor dal, chopped bottled gourd, 3/4 of the chopped onions (reserve the remaining chopped onions) turmeric, salt, red chilli powder and green chillies with 3 cups of water and cook for 40 minutes or untill 3 whistles. Mash toor dal into smooth paste with the laddel.

Heat oil in a small saucepan over a medium heat, when hot add mustard seeds and cumin seeds. As as the mustard seeds pop add dry red chillies, reserved chopped onions, chopped garlic and curry leaves. Let the seasonings sizzle untill dry red chillies have lightly darken in colour.

Pour the contents of seasoning over the tomato dal, scraping off every bit from the saucepan. Turn off the heat and keep the saucepan covered untill you are ready to serve.

Serving Suggestions:

Serve with hot rice and ghee.

Spinach Pakora

Recipe Ingredients:

150 gm gram flour
1 tbsp salt
1 tbsp red chilli powder
pinch of baking powder/bicarbonate of soda
2 tbsp ground rice/rice flour
1 tbsp cumin seeds
1 tbsp fennel seeds
2 fresh green chillies, finely chopped
2 large onions, sliced length wise
2 cups chopped spinach, washed 
200ml water
sunflower oil for deep-frying
tomato ketchup, to serve

How to Prepare:

Sift the gram flour into a large bowl and add the salt, bicarbonate of soda,ground rice and fennel and cumin seeds. Mix together thoroughly, then add chillies, spinach leaves and onions. Gradually pour in the water and mix untill a thick batter is formed and all the other ingredients are thoroughly coated with it.

Heat enough oil for deep-frying in a deep saucepan over a medium heat. Add as many small amounts (about 1/2 tabel spoon) of the batter as will fit in a single layer, without overcrowding. Reduce the heat slightly and cook the pakoras for 8-10 min,untill golden brown and crisp.

Remove and drain on kitchen paper. Serve hot with tomato ketchup.

Egg's in Coconut Milk

Recipe Ingredients:

4 hard boiled eggs
4 tbsp sunflower oil or olive oil
4 red chillies, finely chopped
1 large onion finely chopped
2 tbsp ginger puree
2 tbsp garlic puree
2 tbsp ground coriander
1/2 tbsp ground turmeric
1 tbsp chilli powder
1/2 tbsp peppercorns 
1/2 tbsp cloves
1/2 tbsp cardamom pods
125 gm tomatoes, finely chopped,cooked
200 ml coconut milk
salt (according to taste) 

How to Prepare:

Heat oil over in a medium saucepan over a medium-high heat and add the onion. cook untill the onion is soft but not brown. Add the ginger and garlic purees, red chillies and cook for 2-3 minutes.

Reduce the heat to medium, add chilli powder, pepper corns, cloves, cardamoms, coriander powder and turmeric powder to the onion mixture and cook for 1-2 minutes. Reduce the heat to low and continue to cook for 2-3 minutes.

Add half the tomatoes and cook for 2-3 mintes. Add the remaining tomatoes and cook for further 2-3 minutes.

Add the coconut milk, bring to slow simmer and cook, uncovered, for 6-8 minutes, stirring regularly.

Mean while, shell the eggs and using a sharp knife, make 4 slits lengthwise on each egg without cutting them through. Add the eggs to the pan. Increase the heat slightly and cook for 6-8 minutes.

Remove from heat and transfer the curry to the serving dish and serve hot.

Serving Suggestions:

Serve with hot rice.

Butter Milk Rasam

Recipe Ingredients:

2 cups yogurt

3 cups water

1/2 cup chopped onions
2 green chillies finely chopped
1 inch ginger, finely chopped 
2 dry red chillies
5 curry leaves
1/2 tbsp red chilli powder
1 tbsp turmeric powder
1/2 tbsp cumin seeds
1/2 tbsp mustard seeds
1/2 tbsp split bengal gram
1/2 tbsp split black gram
1/2 tbsp split golden gram
2 tbsp oil
salt (according to taste)

How to Prepare:

In a bowl add yogurt, water, turmeric powder, red chilli powder, salt, half chopped green chillies and half onions, mix well untill well combined and keep it aside untill needed.

Heat oil in a saucepan over a medium heat, when hot add cumin seeds, mustard seeds, split black gram, split bengal gram, split golden gram followed by dry red chillies, chopped ginger, remaining green chillies, remaining chopped onions and curry leaves. Stir in the yogurt mixture and mix well. Serve hot.

Serving Suggestions:

Serve with Rice.

Simple Chicken Fry

Recipe Ingredients:

600 gm chicken
2 tbsp ginger garlic paste
1 tbsp turmeric
2 tbsp red chilli powder
1 tbsp pea nut powder 
1/3 cup yogurt
2 tbsp salt
juice of 1 lime

How to Prepare:

In a non metallic bowl add chicken, turmeric powder, red chilli powder, salt, ginger garlic paste, peanut powder, lime juice and yogurt,mix well untill well combined. Cover and leave to marinate in the refrigerator for 3 hours. 
In a heavy base saucepan add oil, when hot add marinate chicken and cook untill chicken turns light golden brown in colour and crispy with out the lid.

Sweet Potao Fry

Recipe Ingredients:

4 sweet potatoes, peeled and cubed

2 tbsp red chilli powder

4 tbsp oil

1 tbsp cumin seeds

5 curry leaves

salt (according to taste)

How to Prepare:

Heat oil in a pan over a medium-high heat. Add the cumin seeds and stir around for 30 seconds, or untill they brown and crackle.

Add chopped sweet potatoes and curry leaves, fry for about 15 minutes stirring occasionally or untill potatoes are cooked and turn into light golden brown in colour.

Add chilli powder and salt, mix well. Remove from heat and serve immediately.

Serving Suggestions:

Serve hot with rice.

Flourless Chocolate Cake

Recipe Ingredients:

280 gm nestle plastowe dark cooking chocolate

160 gm butter

6 eggs

3/4 cup sugar

1 1/2 cup almond meal

cadbury  bronville cocoa, to dust

milkybar buttons, to decorate

How to Prepare:

Preheat oven to 160º C or (140º C fan forced). Line tin with baking paper.

Melt chocolate and butter in a heat proof bowl over a saucepan of simmering water. Stir in egg yolks and half the sugar. Remove from heat and allow to cool.

Using electric beater, beat egg whites and sugar untill soft peaks form. Gradually remaining sugar and beat on high speed untill thick and glossy.

Flod the almod meal into chocolate mixture. Gently flod in egg whites. Pour into tin, bake for 55-60 min minutes untill firm to touch. Dust with cocoa powder and top with milkybar buttons.

Okra & Coconut Fry

Recipe Ingredients:

500 gm okra, chopped &
1/2 cup desiccated coconut
1/2 tbsp red chilli powder
1/2 tbsp cumin seeds
1/2 tbsp mustard seeds
10 cashew nuts
4 dry red chillies, broken into two
4 tbsp oil
salt (according to taste)

How to Prepare:

Dry okra for at-least 2 hours. Heat oil in a thick bottomed pan . Add cashew nuts and cook, stirring occasionally, for 5-6 minutes, untill light golden brown in colour. Immediately tip them out of the pan and reserve untill needed.

In the same oil add mustard seeds and cumin seeds and dry red chillies, stir around for 30 seconds, or untill they brown and crackle. Add okra pieces and fry till done. Add the desiccate coconut, mix well and fry them for few seconds.

Finally add reserved cashew nuts, red chilli powder and salt, stir well untill combined. Serve hot.

Serving Suggestions:

Serve with rice.

Spinach Dal

Recipe Ingredients:

 
1 cup toor dal
2 cups spincah 
1 onion, finely chopped
2 garlic cloves finely chopped
4 green chillies finely chopped
1 tbsp turmeric powder
1/2 tbsp red chilli powder
1 tbsp mustard seeds
1 tbsp cumin seeds
10 curry leaves
2 dry red chillies, broken into two
4 tbsp oil
salt (according to taste)

How to Prepare:

Wash dal untill water runs clear and leave to soak for 30 minutes. Pressure cook toor dal, spinach, 3/4 of the chopped onions (reserve the remaining chopped onions) turmeric, salt, red chilli powder and green chillies with 3 cups of water and cook for 40 minutes or untill 3 whistles. Mash toor dal into smooth paste with the laddel.

Heat oil in a small saucepan over a medium heat, when hot add mustard seeds and cumin seeds. As as the mustard seeds pop add dry red chillies, reserved chopped onions, chopped garlic and curry leaves. Let the seasonings sizzle untill dry red chillies have lightly darken in colour.

Pour the contents of seasoning over the spinach dal, scraping off every bit from the saucepan. Turn off the heat and keep the saucepan covered untill you are ready to serve.

Serving Suggestions:

Serve with hot rice and ghee.

Raw Mango Chutney

Recipe Ingredients:

1 raw mango, deseeded ,grated

1/2 tbsp turmeric powder

2 tbsp red chilli powder

4 garlic cloves, crushed

2 tbsp cumin seeds

1/2 tbsp mustard seeds
1/2 split bengal gram 
4 dry red chillies

10 curry leaves
5 tbsp oil
salt (according to taste)

How to Prepare:

In a bowl add grated mango, red chilli powder, turmeric powder and mix well. Heat oil in a small saucepan over a medium heat, when hot add mustard seeds followed by adding cumin seeds, split bengal gram, curry leaves and dry red chillies and cook, stirring, for 2-3 minutes.

Pour the contents of saucepan over raw mango chutney paste scraping off every bit from the saucepan, mix well untill combined.

Serving Suggestions:

It goes well with hot rice and ghee or with dosa.

Pongal

Recipe Ingredients:

2 cups rice
1 cup split golden gram 
1 inch ginger, finely chopped
1 tbsp pepper corns
2 tbsp cumin seeds
4 dry red chillies
20 curry leaves
15 cashews
7 cups water 
5 tbsp ghee
salt (according to taste)

How to Prepare:

Dry roast split golden gram in a pan, wash split golden gram and rice in several changes of cold water untill the water runs clear. Leave to soak in fresh cold water for 20 minutes, then drain the water. Pressure cook rice and split golden gram by adding 6 cups of water and salt for 20-30 minutes, allow the pressure to release completely and keep it aside untill needed.  In a small pan add ghee, when hot add cumin seeds, dry red chillies, curry leaves, cashews and chopped ginger and fry untill cashews are brown, add cooked  rice and mix well, when the contents star boiling add pepper corns and mix well. Serve hot.

Serving Suggestions:

Serve with extra ghee & Chutney.

Simple Egg Sandwich

 
Recipe Ingredients:

8 multi grain bread slices
3 hard boiled eggs

4 tbsp any sauce

4 ripe tomatoes, thickly sliced

lettuce

pepper powder

salt

How to Prepare:

Toast bread if desired, place on serving plate and spread sauce on it. Top with lettuce, tomato slices, hard-boiled egg slices and bread slice, season with salt and pepper powder . Cross cut the sandwich half horizontally. Repeat the same with other bread slices.

Lamb Mince in Coconut Milk

Recipe Ingredients:

500gms lamb minced

1 onion, chopped

1 tbsp ginger and garlic paste

1 tbsp red chilly powder
1/2 tbsp red chilli powder

1/4 tbsp turmeric powder 

1 tbsp garam masala powder

5 tbsp oil
1 tbsp fresh coriander leaves
5-10 curry leaves
4 red chillies, finely chopped
200 ml coconut milk

salt (according to taste)

How to Prepare: 

Wash lamb mince and drain all the water and keep aside. Heat oil in a pan over medium-high heat, when hot add onions, red chillies, curry leaves and salt, allow to sweat. Now add ginger garlic paste, turmeric powder, pepper powder and mix well, cook for 5 minutes. Add mince and cook till it starts to change the colour and it appears dry, add garam masala powder and coriander. Stir well and  add coconut milk. Cook, stirring, for 10-20 minute or untill desired constituency is reached . Serve hot.

Serving Suggestions:

Serve with rice/chapati
 

Beetroot Fry

Recipe Ingredients:

2 cups beetroot

1 tbsp red chilli powder

10 curry leaves

1 tbsp cumin seeds

4 tbsp oil

salt (according to taste)

How to prepare:

Heat oil in a medium saucepan over a medium low heat, when hot add cumin seeds and curry leaves, once cumin seeds start spluttering add chopped beetroot and salt, stir well, close the lid and allow the beetroot to sweat. Once when the beetroot is almost cooked add red chilli powder, stir well untill well combined, cook for another 8-10 minutes. Serve hot.

Serving Suggestions:

Serve with rice or chapati.

Kheema Rice

Recipe Ingredients:

500gms lamb minced 

2 cups rice

3 cups water

1 onion, chopped

1 tbsp ginger and garlic paste

1 tbsp red chilly powder
1/2 tbsp pepper powder 

1/4 tbsp turmeric powder 

1 tbsp garam masala powder

5 tbsp oil
1 tbsp fresh coriander leaves 

salt (according to taste)

How to Prepare:

Wash the rice in several changes of cold water untill the water runs clear. Leave to soak in fresh cold water for 20 min, then drain the water. Cook rice by adding 3 cups of water for 20-30 minutes. Mean while wash lamb mince and drain all the water and keep aside. Heat oil in a pan over medium-high heat, when hot add onions and salt, allow to sweat. Now add ginger garlic paste, turmeric powder, pepper powder and mix well, cook for 5 minutes. Add mince and cook till it starts to change the colour and it appears dry and crispy, add garam masala powder and coriander. Stir well and  add cooked rice. Cook, stirring, for 1 minute . Mix well to combine. Serve immediately. Serve hot.

Coconut Rice

Recipe Ingredients:

1 cup grated fresh coconut
225 gm rice
450 ml water
4 dry red chillies 
2 green chillies, slit into two (length wise) 
10 curry leaves 
2 tbsp ghee
1/2 tbsp cumin seeds
1 tbsp split bengal gram
1 tbsp golden gram
1 tbsp black gran 
1 tbsp salt, or to taste

How to Prepare:

Wash the rice in several changes of cold water untill the water runs clear. Leave to soak in fresh cold water for 20 min, then drain the water. Cook rice by adding 500 ml water for 20-30 minutes.

Heat the ghee in a non-stick pan over a medium heat. When hot, but not smoking, add the cumin seeds, curry leaves, dry red chillies, bengal gram, golden gram and black gram followed by the grated coconut and green chillies.

Stir well and  add cooked rice and salt. Cook, stirring, for 1 minute . Mix well to combine. Serve immediately. Serve hot.

Trio Capsicum Curry

Recipe Ingredients:

1 cup chopped green capsicum 
1 cup chopped red capsicum
1 cup chopped yellow capsicum
1 onion, finely chopped
4 green chillies, chopped
1 tbsp red chilli powder
10 curry leaves
1 tbsp cumin seeds
4 tbsp oil
salt (according to taste)

How to prepare:

Heat oil in a medium saucepan over a medium low heat, when hot add cumin seeds and curry leaves, once cumin seeds start spluttering add chopped onions, green chillies and salt, stir well, close the lid and allow the onions to sweat. Now add all the chopped capsicums and mix well. Add red chilli powder, stir well untill well combined, close the lid and allow the capsicums to sweat, cook for another 8-10 minutes or untill capsicums are tender. Serve hot.

Serving Suggestions:

Serve with rice or chapati.

Apple & Dates Milkshake

Recipe Ingredients:

2 apples, chopped

5-6 pitted dates 

1 cup soy milk

Honey to taste

How to Prepare:

Soak the dates in warm soy milk (about 1/4 cup) for 15-20 minutes so as to make them soft. Now add these to a blender and blend until you get a paste. Then add the chopped apple and rest of the milk. Blend again until smooth. Add honey if necessary. Serve chilled.

Sesame Ladoos

Recipe Ingredients:

1 cup Sesame Seeds

3/4 cup Jaggery powder

How to Prepare:

Dry roast the sesame seeds in a non stick pan until brown. Grind Sesame seeds and jaggery powder into a fine powder. You will find that the oil from the seeds is enough to bind the powder into ladoos. Take little amount of powder into your hand and shape them quickly into 1 inch size balls.

Dry Egg Masala

Recipe Ingredients:

5 hard boiled eggs

4 tbsp oil

8 to 9 curry leaves

1 tbsp cumin seeds

1 tbsp ginger garlic paste

2 green chilies chopped finely

4 onions, chopped length wise

1 tbsp chicken masala

1 t/s turmeric

1 tbsp red chilli powder

salt (according to taste)

How to Prepare:

Heat 2 tbsp oil in a large sauce pan over a medium low heat, when hot add cumin seeds chopped onions and green chillies, cook untill onions turns transparent stirring occasionally. Add ginger garlic paste and salt, mix well and cook for 5-10 minutes.

Meanwhile make slit vertically on all sides of egg. Heat 2 tbsp oil in another pan and fry the eggs till they turn into light golden in colour.

Add red chilli powder and turmeric powder to the onion mixture and cook for a while. Add chicken masala powder, eggs and red chilli powder and cook for about 20 minutes or untill the onions lightly change colour. Serve hot.

Serving Suggestions:

Serve hot with rice.

Soya Chunks Korma

Recipe Ingredients:

2 cups soya chunks

1 onion, finely chopped

4 tomatoes, chopped, cooked

1 tbsp gram flour

2 tbsp yogurt

3 green chillies, slit length wise

20 curry leaves

1 tbsp cumin seeds

1 tbsp ginger garlic paste

1/2 tbsp turmeric powder

1 tbsp coriander seed powder

2 tbsp red chilli powder

1 tbsp garam masala powder

5 tbsp oil

few coriander leaves (for garnish)

salt (according to taste)

How to Prepare:

Wash Soya Chunks & boil them with 2 cups of water for 15 minutes or until water evaporates. Keep them aside untill required.

Heat oil in a casserole over a medium-high heat. Add onions, cumin seeds, ginger garlic paste, curry leves, green chillies and cook for 5-8 minutes, untill onions turn golden brown.

Add cooked tomatoes, yogurt, turmeric powder, coriander seed powder, garam masala powder, chilli powder and salt and mix well, add little water and allow all the ingredients to boil. When the mixture thickens, add the soya chunks and little water, cook untill desired constituency is reached. Serve hot and garnish with chopped coriander leaves.

Serving Suggestions:

Serve with plain rice or any rice variety or chapatis.