Falafel

Falafel with Tzatziki Dip

---

Ground Chickpeas mixed with spices and shallow fried and served with a nice dipping sauce makes a yummy veggie snack. It can also be served with Pita bread to make a whole meal.

Ingredients:	Quantity
Chickpeas*	1 cup
Onions finely Chopped	1/4 cup
Garlic minced	2 nos
Pepper Powder**	1/2 tsp
Chili Powder**	1 tsp
Coriander Powder	1 tsp
Cumin Powder	1/2 tsp
Salt	To taste
Cilantro and/or Parsley	2 tbsp
Baking Powder	1/2 tsp
All purpose flour***	1 tbsp + extra for dusting
Vegetable Oil	For shallow frying
For Tzatziki Dip:	Quantity
Cucumber Peeled & grated and water Strained	1 nos
Greek Yogurt/Thick Yogurt	1/2 cup
Sour Cream	1/2 cup
Dill Leaves	2 tbsp
Salt	To taste
Garlic Powder	1/2 tsp
Lemon Juice	1-2 tsp

Preparation:
1) Soak the chickpeas for a couple of hours or overnight and pressure cook until well done. Smash them into a coarse to fine paste, without any large pieces.
2) Heat 1 tbsp oil in a pan and add onions and garlic and sauté until the onions turn translucent.
3) Add the sautéed onions and garlic into the smashed chickpeas and add the spices, chili powder, coriander powder, cumin powder, pepper powder and chopped cilantro/parsley.
4) Add one tbsp of all purpose flour and baking soda. Adjust salt as required. Make equal sized balls of the prepared chickpeas and shape into patties and dust it with all purpose flour
5) **** Meanwhile heat enough oil to shallow fry in a pan and shallow fry the prepared patties in the medium hot oil for couple of min's and turn sides and let it cook for a couple of more min's (2-4 min's approximately)#.
6) Serve hot with Tzatziki Dipping sauce.
7) For the Tzatziki dipping sauce, just mix all the ingredients mentioned in Tzatziki Dip.

Shallow Fry

Note: * You can replace the dry chickpeas and the cooking process with one can chickpeas. ** Adjust chili powder and pepper powder according to your taste. *** You can use breadcrumbs and egg wash instead of all purpose flour esp. it is good when oven roasted. **** You also oven roast instead of shallow frying. Bake at 375°F for 12-15 min's on each side and broil for 1-2 min's. # Shallow fry timing varies on the size of the patties. Experiment with one or two and check if they are cooked well.

Dry Fruits Milkshake

Dry Fruits and Nuts Milkshake

---

I tried to make this dry fruits and nuts milkshake with ice cream to satisfy my carving for Fruit Shop's (on Greams road, Chennai) Jughead special. Thought not exactly the same one as I am not sure what gets into Jughead special, the one I tried was a bit similar to it in taste and texture.

Ingredients:	Quantity
Almonds (Soaked and peeled)	5-6 nos
Cashew	3-5 nos
Pistachios (shells and skin peeled)	3-4 nos
Walnuts (shells and skin peeled) (optional)	1-2 nos
Raisins	3-4 nos
Dates Deseeded	2-3 nos
Dried Figs	1-2 nos
Sugar/honey (optional)*	1-2 tsp
Milk	1 cup
Ice Cream (Preferably Vanilla)	1-2 scoops
Crushed Ice(optional)	3-4 tbsp

Preparation:
1) Add 1/4 cup milk and all the nuts and dry fruits and blend into a paste (Not very coarse or not super fine).
2) Add the remaining milk and blend for a couple of seconds.
3) Add the ice cream and crushed ice (if using) and just pulse it to blend well.
4) This holds good into a large serving cup. Serve chill.

Note: * You need not use sugar/honey. The dry fruits and ice cream add enough sweet taste to the milkshake.
** You can use all the nuts and dry fruits or just mix and match of your own choice.
*** You can add different flavors like cardamom powder or saffron soaked in milk.
**** You can use almond milk instead of milk.

Strawberry Granita

Strawberry Granita

---

Cool Strawberry Granita tastes even better during a terrible hot summer day. It is made with simple ingredients but the process and freezing consumes some time.

Ingredients:	Quantity
Fresh Strawberry	3 cups
Sugar	1 Cup (or according to taste)
Water	1 Cup
Lemon Juice	1-2 tbsp

Preparation:
1) Blend the chopped strawberries, water, lemon juice and sugar together.
2) Place it in a strainer and strain it. Discard the seeds and have a smooth strawberry mixture.
3) Add the strawberry mixture into a big box(freezer safe) and freeze it for 40-45 min's.
4) Take it out of the freezer when it starts to freeze on the sides and still wobbly at the center. Use a fork and scrape the frozen parts from the sides to the center and return back to the freezer. Make sure to scrape the entire mixture well.
5) Repeat the process in step-4 every 30-40 min's for a couple of times. Freeze it for couple of hours or overnight.
6) Remove from freezer and scoop the strawberry granules into a cup and serve immediately. You can return the box into the freezer and use it within a couple of days.

Fish Fingers

Fish Fingers - South Indian Style

---

The fish fingers served at Anjappar has been our favorite dish. As the kids enjoy finger foods, I had tried this fish fingers which turned out quite tasty. This fish finger is marinated with south Indian masala.

Ingredients:	Quantity
Firm boneless fish cut finger size	10-12 nos
Egg	1 nos
Bread Crumbs	1/2 to 1 cup (As required)
Oil	For Deep Frying
For Marinade:
Turmeric Powder	1 tsp
Chili Powder	1 tsp
Coriander Powder	1 tsp
Cumin Powder	1/4 tsp
Pepper Powder	1 tsp
Garam Masala	1/4 tsp
Mustard Powder (Optional)	1/4 tsp
All purpose flour	2 tsp
Lemon Juice	2 tsp
Salt	To taste
Mayonnaise	To serve

Preparation:
1) Mix all the ingredients listed for marinade and apply on the cut and cleaned fish fingers and marinate it for 15-20 min's.
2) Beat the egg in a small bowl and spread the bread crumbs on a plate.
3) Heat oil in a shallow pan. Meanwhile prepare the fish fingers for frying.
4) Take the marinated fish fingers and dip them in the egg wash and then roll it on the bread crumbs so that they are in cylindrical shape.
5) Fry them in the heated oil for 4-6 min's or until cooked thoroughly. Make sure to put the oil on medium heat, otherwise the bread crumbs will be overcooked and the fish undercooked.
6) Serve hot with mayonnaise.

Podi Sambar

Podi Sambar for Tiffin

---

Podi Sambar is cooked with fresh ground spices and good to be served with Tiffin varieties like idly, dosa, vada and upma. This is my mother's recipe and I just love this one. This can be made as a simple onion sambar or we can add vegetables.

Ingredients:	Quantity
Toor Dal	1 cup
Onions finely chopped	2 nos
Tomatoes finely chopped	2-3 nos
Tamarind paste	2 tbsp
Turmeric Powder	1 tsp
Salt	To taste
Oil	1-2 tbsp
Spice Powder*:
Red Chili	6-8 nos
Coriander Seeds	1/4 cup
Cumin Seeds	1 tbsp
Black Pepper	1 tbsp
Fenugreek Seeds	1/2 tbsp
Asafoetida	1/4 tsp
Oil	1/2 tsp
Tempering:
Mustard Seeds	1 tsp
Cumin Seeds	1 tsp
Urad Dal	1 tsp
Curry Leaves	1-2 strands
Dried Red Chili broken	1-2 nos
Asafoetida	a pinch
Onion Vadagam (Optional)	1 tsp
Oil	1 tsp
Coriander Leaves	To Garnish

Preparation:
1) Cook dal in a pressure cooker with 2 cups water, turmeric powder, salt and a pinch of asafoetida and cook upto 2-3 whistles.
2) Add oil in a saucepan and sauté the onions and let them caramelize.
3) Meanwhile dry roast all the ingredients except red chilies for spice powder. Add oil and roast the red chilies. Blend them into a coarse powder and set aside.
4) Once the onions caramelize, add salt and spice powder and sauté for 1-2 min's.
5) Add the tomatoes and sauté for a min and let it cook for 5-6 min's, then add the tamarind paste and little water, cover and let it cook for few more min's.
6) Add the cooked dal and let it cook for 3-4 min's.
7) Meanwhile in a small pan heat oil and add all the ingredients for tempering and once the mustard sputter add it to the cooked sambar and garnish with chopped coriander leaves and serve hot with your favorite tiffin variety.

Sambar can be made slightly thick or thin in consistency, depending on the main dish you serve with. You can add more water and adjust spices and salt in step-5.

Note:* You need not add the entire spice powder to the dish. You can preserve the remaining powder in an air tight container for upto a month. You can add vegetables like carrot, beans, potato at step-4, once the onions caramelize and let them cook until the vegetables are cooked and tender in step-5.

Garlic and herb Roasted Salmon

Roasted Salmon with Garlic and Herbs

---

Roasted Salmon with garlic and herbs is very simple and easy to cook with few ingredients. You can serve it with any roasted veggies or with rice and a dipping sauce.

Ingredients:	Quantity
Salmon without skin	1 lb (3-4 pieces)
Garlic powder	1/2 tsp
Paprika	1/2 tsp
Pepper	To taste
Salt	To taste
Dried Parsley	2 tsp
Dried Dill	1 tsp
Lemon Juice	1-2 tsp
Olive Oil	1 tbsp
Turmeric Powder (Optional)*	1/2 tsp

Preparation:
1) Preheat oven to 400°F and line a baking sheet with foil or spray with cooking spray/oil.
2) Clean the Salmon and pat dry with a kitchen towel.
3) Mix the olive oil, lemon juice, garlic powder, paprika, salt, pepper, dried herbs and turmeric powder (if using). Apply this mixture on the Salmon. Make sure it is coated thoroughly on all sides. Let is marinate for 10-15 min's.
4) Line them on the baking sheet and roast for 20-25 min's, then broil on high for 1-2 min's on each side until they turn crisp**.
5) Serve hot with roasted veggies (like broccoli or zucchini or squash or capsicum) or Corn Rice and with any dipping sauce like ranch or honey mustard.

Note: * I prefer to use Turmeric powder in most of the sea food recipes to get rid of the smell. ** Cooking time varies by -5 to +5 min's based on the thickness and size of the Salmon.

Corn Rice

Corn Citrus Rice with Herbs

---

Corn Citrus Rice with herbs is with simple flavors, yet tasty and easy to cook. It is the kind of rice cooked and served in restaurants. It is usually served with roasted or grilled or baked or broiled Chicken or Fish or Salmon. I have tried to cook the rice similar to the rice served in Chili's, which is served along with beans and chicken or fish.

Ingredients:	Quantity
Long grain rice	2 cups
Corn Kernels Canned/Cooked	1/2 cup
Onions finely chopped	1/4 cup
Garlic crushed	3-4 nos
Cilantro Chopped	1-2 tbsp
Parsley Chopped	1-2 tbsp
Lemon juice	2-3 tbsp
Salt	To taste
Pepper	1 tsp
Chicken Stock (Optional)	4 cups
Olive oil/Butter	1-2 tbsp

Preparation:
1) Wash and soak rice for 5-10 min's and set aside.
2) Heat oil in a wok or pan and add the onions and garlic and sauté until the onions are caramelized.
3) Drain and add the rice and sauté (lightly without breaking or smashing the rice) for 2-3 min's.
4) Add the corn, cilantro, parsley, pepper and sauté for 1 more min and then add the chicken stock or water and adjust salt. Let it cook for 15 min's or until the rice is well cooked.
5) Add lemon juice and serve with roasted or baked fish/salmon/chicken or vegetables.

Note: For a more zesty flavor, you can add the lemon zest and one tbsp of butter.

Mushroom Curry

Mushroom Curry

---

Mushroom in onion and tomato gravy is very tasty and easy to cook. It is good to be served with pulao rice or roti.

Ingredients:	Quantity
Mushroom Sliced	1 lb
Onions Large Cubed	3 nos
Tomatoes Crushed/puree	1 small can
Ginger Crushed	1 inch stick
Garlic Crushed	4-5 nos
Green Chili	1 nos
Red Chili Powder	2 tsp
Coriander Powder	1 tsp
Cumin Powder	1/4 tsp
Turmeric Powder	1/2 tsp
Yogurt whisked	1 cup
Cashew nuts	2-3 tbsp
Salt	To taste
Olive Oil	2-3 tbsp
Tempering:
Cinnamon small stick	1 nos
Cloves	2 nos
Cardamom	2 nos
Bay Leaf	1 nos

Preparation:
1) Boil water in a sauce pan and add the cubed onions. Let it cook for 4-5 min's or until softened and drain the water.
2) Boil water in another pan and add the sliced mushrooms and let it stay for 2-3 min's and drain the water and set aside.
3) Heat 1 tbsp oil in a pan and add the crushed ginger & garlic, canned tomatoes and tomato paste. Sauté for a 2-3 min's.
4) Add the turmeric powder, chili powder, coriander powder, cumin powder and garam masala powder. Sauté for couple of min's until the raw smell disappear. Let the tomato masala to cool down.
5) Add the boiled onions, cashews and tomato masala into a blender and puree.
6) Heat the remaining oil in the pan and add the whole garam masala listed under the tempering ingredients, green chili, pureed masala and let it cook until any raw smell of the masala disappear.
7) Simmer the stove and add enough salt and whisked yogurt and mix them. Add the mushroom and let it cook for 2-3 min's.
8) Serve with pulao rice or roti.

Rava Dosa

Instant Rava Dosa

---

Instant Rava Dosa is really quick and easy to make. I couldn't get a better picture of the dosa. This was the only left over dosa.

Ingredients:	Quantity
Rava/Sooji	1 cup
Rice Flour	1 cup
All purpose Flour	1/2 cup
Yogurt	2-3 tbsp
Onion finely chopped (Optional)	1/4 cup
Ginger Grated	1/2 tsp
Green Chilies chopped	1-2 nos
Cumin Seeds	1 tsp
Black Pepper	1 tsp
Curry Leaves	1 strand
Coriander Leaves Chopped	1 tbsp
Salt	To taste
Water	As needed
Oil	For pan roast

Preparation:
1) Mix all the dry ingredients, Rava, Rice flour and all purpose flour together.
2) Add the beaten yogurt and enough water to make it into a thin batter. Add enough salt.
3) Add chopped onions, grated ginger, chopped green chilies, cumin seeds, black pepper, curry leaves and coriander leaves.
4) Let the batter sit for 30-45 min's.
5) Heat the griddle/dosa tava and pour in the batter. Let it cook for a few min's and then pour in oil to the sides and turn to the other side and let it cook for few min's.
6) Serve hot with Sambar or Coconut Chutney or Tomato Chutney.

Tomato Chutney

Tomato Chutney

---

Thakkali/Tomato chutney is a very good accompaniment with idli or any type of dosa. I have got this recipe from my hubby.

Ingredients:	Quantity
Tomatoes Chopped	4-5 nos
Onion Chopped	1 nos
Garlic Peeled	2 nos
Ginger Chopped	1 tsp
Dried Red Chili	2-3 nos
Urad Dal	2 tsp
Tamarind	1-2 tsp
Salt	To taste
Oil	1-2 tbsp
Tempering:
Mustard Seeds	1 tsp
Urad Dal
Curry Leaves	1 strand
Sesame/Gingelly Oil	2 tbsp

Preparation:
1) Heat oil in a pan and sauté the urad dal, red chilies, onions, garlic and ginger.
2) Once the onions are caramelized, add the tomatoes, tamarind and salt and sauté until tomatoes are well cooked.
3) Let it cool and blend it finely.
4) Heat gingelly oil in a pan and add the ingredients for tempering and when the mustard sputter add the ground chutney and let it cook for few min's and serve it with any kind of dosa or Idli..

Carrot Halwa

Gajar Ka Halwa

---

Carrot Halwa is a simple and easy to cook dish. The basic dish can be done with just four major ingredients. You can add the spices and garnishing to enhance taste and look.

Ingredients:	Quantity
Carrot Grated	1 cup
Sugar	1 cup*
Milk	1 cup
Ghee	1-2 tbsp
Cardamom Powder	1/4 tsp
Saffron (Optional)	2-4 strands
Nutmeg (Optional)	a pinch
Raisins roasted	5-6 nos
Cashews roasted	5-6 nos
Almonds/Pista Silvered (Optional)	2-3 nos

Preparation:
1) Heat the ghee in a pan and add the grated carrot and sauté for few(10-12) min's until the raw smell disappears.
2) Add the sugar and sauté for another 1-2 min's and add the milk into it and let it cook until the carrots are cooked and tender.
3) Meanwhile soak the saffron in 2-3 tbsp of warm water or milk.
4) Mix the soaked saffron, cardamom powder and nutmeg into the Halwa.
5) Garnish with the raisins, cashews and other nuts if using them.
6) It can be served hot and tastes yummy when served with cold vanilla ice cream.

Carrot Halwa with Condensed Milk

Note:* You can adjust sugar according to your taste. You can also substitute or add half quantity of condensed milk to make it more rich. Khoya is mostly used in this dish. I do not prefer to use it.

Rasam

Parupu Thakkali Rasam

---

Rasam, the South Indian specialty item is part of lunch menu. It is light and the lemon or tamarind used in it helps in digestion. It has got several variations. Everything is unique and tasty.

Ingredients:	Quantity
Toor Dal	1/2 Cup
Tomatoes	2 big nos
Garlic Pods	6-7 nos
Cumin Powder	1/2 tsp
Rasam Powder	1-1 1/2 tbsp
Turmeric Powder	1 tsp
Ginger Powder (or Ginger grated) (optional)	1 tsp
Lemon Juice*	2-3 tbsp
Salt	To taste
Tempering:
Mustard Seeds	1 tsp
Cumin Seeds	1 tsp
Curry Leaves	1-2 Strands
Dry Red Chilies halved	1-2 nos
Garlic Pods Crushed	2-3 nos
Asafoetida	A pinch
Oil	1-2 tsp
Coriander Leaves	To Garnish

Preparation:
1) Add the Dal, 3 cups water and then add half the turmeric powder, salt, cumin powder and Asafoetida to it in a pressure cooker.
2) Add the tomatoes and garlic pods to the Dal and pressure cook for 2-3 whistles.
3) Let the pressure down and remove the garlic pods and tomatoes from the pressure cooker separately. Remove the skin and crush the tomatoes and garlic well.
4) In a pan add the oil and add all the ingredients for tempering.
5) Once the mustard sputters add the crushed tomatoes and garlic.
6) Add rest of the turmeric powder, rasam powder and ginger powder/grated ginger if using it. Sauté until it mixes well.
7) Add the Dal with the cooked water to it. Let it boil for 5-6 min's, then add the lemon juice to it remove from heat.
8) Garnish with chopped coriander and serve with hot rice.


Note: * You can replace the lemon with tamarind water. But need to let it boil for a couple of more min's if you add tamarind water. Also add it before you add Dal.
** You can add crushed mint to it to make mint rasam.

Banana Muffins

Sweet and Soft Banana Muffins

---

Tried the banana muffin to get my kids eat some fruits. It came out so soft and sweet. The below recipe makes up to one dozen muffins. You can go ahead and add nuts to the batter, but I didn't want my little one to get choked, therefore avoided nuts. When it is baking time, my daughter is already there ready to help me out.

Ingredients:	Quantity
Ripe big Bananas	3 nos
All-purpose flour	1 1/2 cups
White Sugar *	3/4 cup
Egg	1 nos
Butter softened	1/3 cup
Baking Powder	1 tsp
Baking Soda	1/2 tsp
Salt	1/2 tsp
Vanilla Essence	2-3 drops
Brown Sugar + White Sugar (Optional)	2-3 tbsp to sprinkle

Preparation:
1) Preheat oven to 350°F. Line a 12 cup muffin tin with cupcake liners.
2) Sift the flour, baking powder, baking soda and salt. Mash the bananas well.
3) Beat the sugar, egg, softened butter, vanilla essence and smashed bananas together.
4) Fold in the sifted flour mixture and mix into a smooth batter.
5) Fill the muffin tin upto 3/4 a cup with the batter and sprinkle the sugar on top if using.
6) Bake for 20-25 min's or until done. Let it stand for a couple of min's and it is ready to serve.

Batter scooped into the muffin tin	Muffin baked and ready to eat

Note: * You can use a mixture of 1/2 cup brown sugar and 1/4 cup white sugar.

Mutton Stew

Lamb and Vegetable Stew

---

South Indian style mutton stew is lamb/goat cooked along with vegetables in coconut milk. Vegetable stew and chicken stew can be prepared using the same method.

Ingredients:	Quantity
Mutton with bone on cut into medium pieces	1.5 lbs
Onions finely chopped	2 nos
Potato cubed	1 nos
Carrot Chopped	1 nos
Celery Stalks chopped(Optional)**	1-2 nos
Tomatoes chopped	2 nos
Green Chilies	4-5 nos
Garlic chopped	4-5 nos
Ginger Garlic Paste	1 tbsp
Thick Coconut milk	1 cup
Thin Coconut milk	2 cups
Cinnamon *	1 inch stick
Cloves *	2-3 nos
Cardamom *	2 nos
Bay leaf *	1 nos
Black Pepper	1 tsp
Fennel seeds	1/2 tsp
Curry Leaves	1 Strand
Turmeric Powder	1/2 tsp
Salt	To taste
Oil	2-3 tbsp
Fennel & Cumin Seeds Powder	1/4 tsp each
Dried crushed Rosemary (Optional) **	1 tsp
Tempering:
Mustard Seeds	1 tsp
Curry Leaves	1-2 Strands
Fennel Seeds	1/2 tsp
Pepper crushed	1/2 tsp
Green Chili	1 nos
Ghee	1 tbsp

Preparation:
1) Clean the medium sized mutton pieces and add little salt and turmeric and set aside.
2) Heat oil in a pressure cooker or a sauce pan and add the whole garam masala*, Black Pepper, curry leaves, fennel seeds, green chilies and sauté it for few seconds.
3) Add the chopped onions and chopped garlic and sprinkle enough salt and fry until the onions caramelize. Then add the ginger garlic paste and sauté for 1-2 min's.
4) Add the chopped carrot, potatoes and celery. Sprinkle the fennel and cumin powder and add the rosemary if using it.
5) Stir in the mutton and the chopped tomatoes.
6) Add the thin coconut milk and pressure cook until 3-4 whistles or well cooked if cooking with a sauce pan. Let the pressure release completely and remove the cover.
7) Stir in the thick coconut milk to the cooked mutton stew.
8) Heat ghee in a small sauce pan and add all the ingredients for tempering and once the mustard sputter remove from heat and add it to the stew and serve with appam, rice or parotta .

Note: ** You can use celery and rosemary for a slightly different taste.
***You can leave the mutton and add more vegetables like cauliflower, beans and peas to make a vegetable stew or add chicken to make a chicken stew and need not pressure cook.

Zucchini & Cheese Patties

Oven Roasted Zucchini and Cheese Cutlets

---

Ingredients:	Quantity
Zucchini grated	2 nos
Carrot grated	1 nos
Potato boiled and smashed	1 nos
Onion finely chopped	1/4 cup
Ginger Garlic Paste	1 tsp
Mozzarella Cheese	1/2 cup
Cheddar Cheese	1/2 cup
Egg beaten (optional)	1 nos
Bread crumbs	1/2 cup
Pepper	To taste
Salt	To taste
Red Chili Powder	1/4 tsp
Garam Masala Powder (Optional)	1/4 tsp
Olive Oil	2 tsp + Extra for brushing

Preparation:
1) Pre-heat the oven to 375°F. Apply olive oil on a baking sheet and set aside.
2) Heat oil in a small pan and sauté the chopped onions and ginger garlic paste for a couple of min's until the onions are slightly caramelized.
3) Mix the grated Zucchini, grated Carrot, smashed potato, sautéed onion and ginger garlic, Mozzarella cheese, Cheddar cheese, pepper, salt, red chili powder, and garam masala powder.
4) Make patties and put them in the egg wash and then coat with bread crumbs.*
5) Line the patties on the baking sheet and brush them with a little oil.
6) Bake them for 12 min's and turn sides and bake them for another 10-12 min's.
7) Broil on high for 1-2 min's on each sides and remove from the baking sheet and serve hot with tomato ketchup or mayo.

Note: * You can also add the beaten egg and bread crumbs to the mixture on step - 3 if the patties fall apart and not able to take it out of the egg wash. You can try adding little corn starch for the egg when you mix it. I have not tried adding corn starch.

Schezwan Fried Rice

Indo-Chinese Schezwan Vegetable Fried Rice

---

After a short break, back with one of my favorite dish, Indo-Chinese Schezwan Vegetable Fried Rice.

Ingredients:	Quantity
Cooked Rice*	3 cups
Sriracha Hot Chili Sauce**	2-3 tbsp
Soy sauce	1 tbsp
Worcestershire sauce (Optional)***	1 tsp
Vinegar	1 tsp
Spring/Green Onions Chopped	4-5 stalks
Garlic Chopped	4-5 nos
Ginger finely Chopped	1/2 tsp
Red Chilies	1-2 nos
Carrots finely chopped	1 nos
Cabbage Shredded	1/2 cup
Capsicum Chopped	1 small
Beans Chopped	4-5 nos
Pepper	To taste
Salt	To taste
Olive oil	3-4 tbsp
Sesame oil	2 tsp

Preparation:
1) Heat half the olive oil in a pan and add the hot chili sauce and let it cook for 2-3 min's or until the raw smell disappears.
2) Add the soy sauce, vinegar, Worcestershire sauce (if using). Schezwan sauce is ready. Remove it and set it aside
3) Heat the remaining oil in a wok and add the red chilies, chopped green onions, ginger & garlic and all the chopped vegetables. Sauté them until the vegetables are just cooked and crisp.
4) Add the Schezwan sauce and sauté it for a min and then add the cooked rice and toss it and let the flavors blend in for a couple of min's. Do not over mix otherwise the rice would get smashed up.
5) Sprinkle pepper and adjust salt as required. As you are using soy sauce and other sauces, they contain salt already, therefore taste the food and then add salt as required.
6) Drizzle sesame oil and toss the rice.
7) Serve hot with just tomato ketchup or with any indo-Chinese curry.

Note: * Rice needs to be cooked 90-95%. You can use any long grain rice or basmati rice or just use raw rice.
** You can make your own hot chili sauce by just soaking 6-8 red chilies in warm water for 10 min's and then grinding it. Cook it in a little oil adding salt, one chopped garlic, 1 tsp vinegar, 1 tsp soy sauce and a little water.
*** If you are a pure vegetarian do not use this sauce. It contains anchovies. Check the label for details.

Sambar Podi

Homemade Sambar Masala Powder

---

Sambar powder can be made and stored in an air-tight container for a couple of months. This gives the delicious aroma to the Sambar. Usually homemade powder contains fewer ingredients, but I have tried to match up the taste with the commercial packs.

Ingredients:	Quantity
Dry Red Chili*	1 cup
Coriander Seeds	1 Cup
Cumin Seeds	2 tbsp
Black Peppercorns	2 tbsp
Bengal Gram Dal	2 tbsp
Red Gram Dal	2 tsp
Mustard Seeds	1 tsp
Fenugreek Seeds	1 tbsp
Poppy Seeds	1 tsp
Dry Ginger Powder	1/2 tsp
Turmeric Powder	1 tsp
Curry Leaves	2 strands
Cinnamon stick	1 small stick
Copra (Dry coconut) Grated	1-2 tbsp
Oil	1 tsp

Preparation:
1) Heat oil in a pan and roast the red chilies.
2) Dry roast each ingredient separately (excluding the dry ginger powder and turmeric powder) until they emit aroma. Spread them all to cool down.
3) Grind all the ingredients together into fine powder and let it cool down for a min and then store it in an air tight container. This can be kept safe for a couple of months if stored safely in a good air tight container and kept free from water and heat.

Note:*I have used a variety of dried red chilies to balance color and spiciness. It contains round red chili (which is usually used), very spicy red chili and Kashmiri red chili.

Sambar

South Indian Dal

---

Sambar the South Indian Dal Curry, the most common food prepared in every household. It is prepared using Lentils, main source of protein for the vegetarians. Every mother has her own recipe and method for cooking sambar, there are several variations. The below recipe is a simple and basic one which is prepared using sambar powder, cooked lentils and vegetables.

Ingredients:	Quantity
Toor Dal/Red Gram Dal	1 cup
Onions Chopped	2 nos
Tomatoes Chopped	2 nos
Vegetables Chopped**	1 cup
Tamarind Paste	1-2 tbsp
Sambar Powder	2 tbsp
Turmeric Powder	1 tsp
Asafoetida	1/4 tsp
Cumin Powder	1/4 tsp
Salt	To taste
Oil	1-2 tbsp
Tempering:
Oil/Ghee	1/2 tbsp
Mustard Seeds	1 tsp
Urad Dal	1 tsp
Dry Red Chili Halved	2 nos
Curry Leaves	1-2 Strands
Fenugreek Seeds	1/2 tsp
Cumin Seeds	1/2 tsp
Asafoetida	1/4 tsp
Coriander Leaves Chopped	To Garnish

Preparation:
1) Clean and soak the Dal for 30 min's. Add two cups water, Dal, salt, half of the turmeric powder, Asafoetida and cumin powder in a pressure cooker and cook up to 2-3 whistles.
2) Meanwhile heat oil in a sauce pan and sauté the chopped onions and sauté until the onions caramelize, then add vegetables (if using) and fry for a couple of min's .
3) Add chopped tomatoes and sauté for a min and then add the remaining turmeric powder and sambar powder and let it cook until the tomatoes soften.
4) Add the tamarind paste and a cup of water and cook covered until the raw smell of the tamarind disappears and vegetables are well cooked.
5) Let the pressure release and then add the cooked Dal into the pan and cook for a couple of more min's for the Dal and tamarind mixture to blend in well.
6) Meanwhile heat oil/ghee in a small pan and add all the ingredients for tempering. Once the mustard sputter, add it into the saucepan. Garnish with chopped coriander and serve with steamed rice or Idly, Dosa or Upma.

Note:
Variations - * The sautéed onion and vegetable mixture is pressure cooked along with the Dal or half cooked Dal and then the tamarind is added to the pressure cooked mixture.
* The sautéed onion and vegetable mixture and Dal are pressure cooked separately and then mixed together along with the tamarind and cooked.
** Any vegetable such as Brinjal/Baby eggplant, drumstick, Radish, Turnip, Squash, Pumpkin, carrot, beans or potato or mixture of any of these vegetables are used. Usually Brinjal and Drumstick make a tasty combination. Carrot, beans and potato are used too. Kadambha Sambar has mixture of 4-5 vegetables.

Crème Brûlée

Chocolate Cream Brûlée

---

White Chocolate Crème Brûlée is a very tempting and tasty dessert, made with very few ingredients. It is definitely a treat for people with sweet tooth.

Ingredients:	Quantity
Cream	500 ml
White Chocolate*	90 gms
Sugar	1/4 cup + Extra for Caramelizing
Egg Yolks	4 nos
Vanilla Essence	2-3 drops

Preparation:
1) Preheat oven to 325°F. Heat the cream in a sauce pan.
2) Beat the egg yolks, sugar and vanilla essence.
3) Remove the cream from heat and add the chocolate.
4) Once it melts, add the beaten egg mixture very little at a time. Whisk them well and add the mixture into two 14" ramekins (or 4 small ones).
5) Fill a bigger baking tray with hot water and place the ramekins in them and bake for 30-40 min's. It should be slightly wobbly and not completely firm.
6) Let it cool and then place it in the refrigerator for 4-5 hours or overnight.
7) Before serving time sprinkle sugar and use a blow torch and caramelize the sugar or broil/grill for 30-40 seconds. Serve immediately so that the sugar doesn't get soggy.

Mixture added into Ramekin	Ramekin placed in hot water tray
Ramekin out of the Oven	Ramekin from the fridge
Caramelized Crème Brûlée

Note:* You can use milk chocolate or dark chocolate or make it plain, without adding chocolate.

Pumpkin Halwa

Pumpkin Halwa

---

Ingredients:	Quantity
Yellow/Orange sweet Pumpkin Grated	1 LB
Sugar	3/4 cup*
Ghee	1/4 cup
Milk	1/2 cup
Saffron	2-3 strands
Cardamom Powder	1/4 tsp
Nutmeg Powder	A Pinch
Cashews Roasted	8-10 pieces
Raisins Roasted	1-2 tsp
Rose Water (optional)	2-3 drops
Chopped Nuts (Almond, Pista...)	1-2 tsp To Garnish

Preparation:
1) Heat half the ghee in a pan and add the grated pumpkin and sauté for couple of min's (for about 5-6 min's) or until the raw smell disappears.
2) Once the raw smell disappears add the milk and let it cook until the liquid evaporates. Stir often.
3) Soak the saffron in 1 tbsp warm water/milk and add it to the Halwa. Stir in the remaining ghee, cardamom powder, nutmeg, roasted raisins & cashews and rose water. Let the flavors blend for 1-2 min's.
4) Garnish with the chopped nuts and serve.**

Note:* Adjust sugar according to your taste.
** You can pour the Halwa into a sheet and let it cool and cut into cubes and serve.