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.

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.

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.

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.

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.

Pudalangai Milagu Kootu

Snake Gourd and Lentil Curry

---

Kootu is Lentil and Vegetable curry which is part of the South Indian thali. This is also called as poricha Kootu or milagu kootal. Various other vegetables can be used in this Kootu like the Chayote Squash(Chow chow), Turnip, Pumpkin, Beetroot and any other vegetable.

Ingredients:	Quantity
Red Gram Dal	1/2 cup
Bengal Gram Dal	1/2 cup
Snake Gourd medium sized	2-3 nos
Turmeric Powder	1 tsp
Asafoetida	1/4 tsp
Salt	To taste
Spice Paste:
Dried Red Chili	2-3 nos
Coriander Seeds	1 tsp
Black Peppercorns	1/2 tbsp
Cumin Seeds	1 tsp
Bengal Gram Dal	1 tsp
Urad Dal	1 tsp
Grated coconut	2 tbsp
Coconut Oil/Ghee*	1 tsp
Tempering:
Mustard Seeds	1 tsp
Urad Dal	1 tsp
Dried Red Chili halved	1 nos
Curry Leaves	1-2 strands
Coriander Leaves Chopped	2-3 tbsp
Coconut Oil/Ghee*	1 tbsp

Preparation:
1) Wash and soak Dal in water for atleast 30 min's. Peal and cut the snake gourd.
2) Pressure cook Dal's, Snake gourd, Asafoetida, Salt and turmeric powder up to two whistles.
3) Meanwhile heat ghee/coconut oil in a pan and fry the ingredients for spice paste and grind them into a fine paste.
4) Add the ground spice paste into the cooked Dal and let it cook until the raw smell disappears.
5) Heat ghee/coconut oil in a pan and add the ingredients for tempering and once the mustard seeds splutter add it into the Kootu. Serve it with steamed rice and Kuzhambu.

Note: * Usually Coconut oil is used in this Kootu. If you do not have any you can use ghee for a unique flavor.
* You can add 1 tsp tamarind to the Kootu at step 4.
* You can leave out Bengal gram Dal and just add red gram Dal or add Moong Dal.

Coconut Chutney

Coconut Chutney Saravana Bhavan Style

---

Coconut Chutney is the South Indian Dipping sauce served with most of the Tiffin/Breakfast items like Dosa, Idli, Upma, Vada and several other dishes. Every household have their own recipe or variation do make this chutney. The most famous and my favorite one is the Saravana Bhavan style chutney.

Ingredients:	Quantity
Grated Coconut	1 cup
Roasted Gram Dal	1-2 tbsp
Ginger chopped	1 - 1 1/2 tbsp
Green Chili	1-2 nos
Curry Leaves	4-5 nos
Chopped Coriander	1 tbsp
Salt	To taste
Tempering:
Mustard Seeds	1 tsp
Urad Dal	1 tsp
Asafoetida	A pinch
Curry Leaves	1 strand
Chopped Coriander Leaves	1 tbsp
Dry Red chili broken	1 nos
Oil	1 tbsp

Preparation:
1) Add all the ingredients listed for the chutney and a little water in a blender and grind into a fine paste of medium consistency.
2) Heat oil in a small pan and add the items for tempering and once the mustard splutters add it in the chutney and serve with any south Indian tiffin item like Dosa, Idli or upma.

Murugal/Crispy Dosa served with Coconut chutney and Sambar

Note: Variations:- * You can add garlic instead of ginger and 1/4 tsp Cumin seeds. * Mostly Tamarind is added to the chutney made at home. * Add 1-2 dry red chili instead of green chilies.

Gobi Paneer Matar Kheema

Minced Cauliflower, Cottage Cheese and Peas Curry

---

Cauliflower is a good option to make Kheema for vegetarians. It tastes subtle and goes well with any flat bread.

Ingredients:	Quantity
Grated Cauliflower	1 1/2 cups
Grated Paneer	1 cup
Green Peas*	1/2 cup
Onions Chopped	2 nos
Tomatoes Chopped	2 nos
Ginger Garlic Paste	1 tbsp
Green Chili	1-2 nos
Red Chili Powder	1/2 tbsp
Coriander Powder	2 tsp
Turmeric Powder	1/2 tsp
Garam masala Powder	1/2 tsp
Salt	To taste
Oil	2-3 tbsp
Caraway Seeds/Black Cumin Seeds	1/2 tsp
Whole Garam Masala**	1-2 nos
Chopped Coriander Leaves	To Garnish

Preparation:
1) Heat oil in a pan and add the caraway seeds and whole garam masala. Add the green chilies, ginger garlic paste and onions and sauté until the onions are caramelized. Sprinkle salt.
2) Add the tomatoes and cook until it turns soft and then add the turmeric powder, chili powder, coriander powder and garam masala powder and sauté for a minute.
3) Add the grated Cauliflower, Paneer and green peas and sauté it well. Let it cook until the cauliflower is well cooked and the raw smell disappears.
4) Garnish it with chopped coriander leaves and serve it with roti or pulao rice.

Note:* If using fresh green peas cook it before you add it at step-3, if using frozen peas just wash it and add it in step-3.
** Whole Garam Masala is usually cinnamon, cloves, cardamom and bay leaves.
You can leave out Paneer and just do the Gobi Matar Kheema.

Vatha Kuzhambu

Spicy Tamarind Curry

---

Vatha Kuzhambu is spicy tamarind curry usually served with yogurt rice (thair sadam). Simple and easy to cook yet very tasty. It goes well with steamed rice too. It can be stored for a few days in refrigerator.

Ingredients:	Quantity
Shallots	6-8 nos
Sambar Powder	1-2 tbsp
Turmeric Powder	1 tsp
Thick Tamarind Paste	2 tbsp
Salt	To taste
Sundakkai (Optional)	10-12 nos
Rice Powder (To thicken, optional)	1-2 tsp
Oil	1 tsp
Tempering:
Mustard	1 tsp
Curry Leaves	1-2 strands
Urad Dal	1 tsp
Channa Dal	1 tsp
Asafoetida	A pinch
Sesame Oil	2 tsp
Dry Red Chili	1-2 nos
Fenugreek Seeds	1/2 tsp

Preparation:
1) Heat oil in a pan and sauté the chopped shallots. Add the salt, turmeric powder and sambar powder and sauté for a min.
2) Meanwhile fry the sundakkai in a separate pan for few min's and set it aside.
3) Add the tamarind paste and enough water and simmer until the raw smell disappears. Add the sundakkai and let it cook for 2-3 min's, if the Kuzhambu is too watery add the rice powder to thicken the Kuzhambu.
4) Heat sesame oil in a small pan and add the items for tempering, once the mustard splutters add it into the Kuzhambu and remove it off the heat.
5) Serve it with steamed rice or curd/yogurt rice.

Missi Roti

Missi Roti: Gram Flour and Wheat Flour Flatbread

---

Ingredients:	Quantity
Gram Flour	1 cup
Multigrain/Whole Wheat Flour	1/2 cup
Onions finely chopped	1/4 cup
Finely Chopped Coriander	1-2 tbsp
Green Chili	1 nos
Turmeric Powder	1/4 tsp
Chaat Masala(Garam Masala + Amchoor Powder)	1/4 tsp
Salt	To taste
Oil	1 tsp + For greasing
Ajwain/Omam Seeds crushed*	1/8 tsp
Cumin Powder*	A pinch
Paprika*	A Pinch
Crushed Kasoori Methi*	1/2 tsp
Black Salt/Kala Namak*	A Pinch
Asafoetida*	A pinch

Preparation:
1) Heat 1/2 tsp oil in a small pan and sauté the chopped onions for 2-3 min's (This step is optional and you can use onions raw without sautéing them).
2) Shift the gram flour, wheat flour and salt for them to mix evenly. Add all the other ingredients along with the sautéed onions and 1/2 tsp oil. Add enough water and make it into a soft dough. Cover and let it rest for 10-15 min's.
3) Make small Atta balls and roll the roti, dusting little flour.
4) Heat a griddle/tawa and cook the roti turning sides and greasing oil on both sides.#
5) Serve hot with raita or Subzi.

Kneaded Atta	Rolled Roti

Note: # Usually Missi Roti is cooked in a hot Tandoor. I have used hot griddle to cook the Missi roti at home.
* The ingredients listed with * tag are optional. They are for flavoring purposes so can be left out or only a few items picked up.

Vengaya Chutney

Onion & Ginger Chutney

---

Chutney is a south Indian dip. Varieties of chutneys are available for each dish. Usually Idly and Dosa is served with an array of chutneys. One of them is the onion chutney, this is made with several variations and combinations. It is frequently prepared in our family and served with our favorite Dosa. Our beloved perimma used to make a wonderful vengaya chutney and Dosa, which we used to love to eat.

Ingredients:	Quantity
Large Onion Chopped	2 nos
Ginger Chopped	2 inch piece
Garlic Chopped	4-5 nos
Coriander Leaves	1 tbsp
Dried Red Chili	3-4 nos
Urad Dal	2 tbsp
Freshly Grated Coconut**	1/4 cup
Tamarind	1/2 tbsp
Curry leaves	4-5 leaves
Oil	1 tbsp
Salt	To taste
Tempering:
Mustard Seeds	1/2 tsp
Urad Dal	1 tsp
Asafoetida	A pinch
Curry Leaves	1-2 leaves
Dry Red Chili	1 nos
Sesame Oil	2 tsp

Preparation:
1) Heat oil in a pan and add the curry leaves, urad dal, dry red chili, chopped ginger and garlic and sauté for a min. Then add the chopped onion and coriander leaves. Sprinkle salt and sauté until the onions caramelize.
2) Remove from heat and let it cool. Add the grated coconut and tamarind and blend into a fine paste in the blender.
3) Heat the sesame oil in a small pan and add the ingredients for tempering. Once the mustard seeds splutter add it to the chutney and it is ready to be served with dosa/idly/uttappam/rava dosa.

Onion Tomato Chutney	Chutney with Idly

Note: Several variations can be made to the onion chutney.

* Chutney is made with raw onions without sautéing them.
* Tomatoes can be added to the chutney replacing ginger or along with ginger.
* Chutney can be made without using coconut.
** If you are using the coconut flakes from freezer, dry roast it for a few seconds and soak it in a little warm water for 10 min's for the coconut to soften.

Veggie Lasagna

Vegetable Lasagna Primavera with Cheese Sauce

---

Lasagna baked with vegetables and pasta sauce and served with a creamy Parmesan cheese sauce. When I ate this lasagna primavera at Olive garden just loved it. So had tried to imitate that dish.

Ingredients:	Quantity
Lasagna	4-5 sheets
Zucchini finely chopped	1 nos
Squash finely chopped	1 nos
Roasted Red Pepper chopped	1 nos
Roasted Garlic finely minced	2 tbsp
Pasta Sauce*	1 cup (or as needed)
Grated Mozzarella Cheese	2-3 tbsp
Grated Parmesan Cheese	1-2 tbsp
Fresh Basil Finely Chopped	1-2 tbsp
Dried Oregano	1/2 tsp
Dried Thyme	1/4 tsp
Pepper Powder	To season
Salt	To taste
Olive Oil	1-2 tbsp
Parmesan Cheese Sauce	To serve
Fresh Parsley Chopped	To Garnish

Preparation:
1) Cook Lasagna according to package instructions. Preheat oven to 375°F.
2) Mix the chopped zucchini, squash, roasted peppers, roasted garlic, little olive oil, salt and pepper.
3) Brush a baking tin with olive oil and layer the pasta sauce and layer it with a cooked lasagna sheet.
4) Add the mixed vegetables and little pasta sauce. Repeat the Lasagna and vegetable layers.
5) Complete it with sprinkling grated mozzarella and Parmesan cheese.
6) Cover it with a foil and bake it for 40 Min's and then remove the cover and bake it for another 5-10 Min's.
7) Cut into half and place them on the Parmesan cheese sauce and garnish with chopped parsley and serve hot.

Note: * You can use store bought pasta sauce or home made sauce. To make your own sauce refer to Marinara Sauce recipe.

Mango Milkshake

Mango Milkshake

---

Ingredients:	Quantity
Medium sized Mangoes	4 nos
Milk	2 cups
Sugar	1-2 tbsp
Rose Water Essence	1 tsp
Saffron soaked in warm water	2-3 strands
Cardamom Powder	A Pinch
Crushed Ice (Optional)	1/2 cup

Preparation:
1) Peel and cut the mangoes. Reserve a few tiny pieces for garnishing.
2) Puree the mangoes in a blender/juicer and then add the milk, crushed ice (if using) and rest of the ingredients and pulse it for few seconds.
3) Garnish with the reserved mango pieces and serve chilled.

Note: Do not add crushed ice and mango pieces if it is for little ones. You can use berries, banana or any other fruit of your choice or a combination.

Malai Kofta Curry

Malai Kofta cooked in Curry Sauce

---

Rich and creamy restaurant style Malai Kofta Curry. Panner and Vegetable Kofta balls cooked in Onion and Tomato Gravy.

Ingredients:	Quantity
Boiled and ground Onion	2 nos
Tomatoes Pureed	3-4 nos
Ginger Garlic Paste	1 tbsp
Cashew Paste	1/4 cup
Garam Masala	1 tsp
Red Chili Powder	1 tsp
Crushed Kasuri Methi Leaves	1/2 tbsp
Butter	1 tbsp
Fresh Cream	1/4 cup
Sugar	1 tsp
Salt	To taste
Tempering:
Cinnamon	1 stick
Cloves	2-3 nos
Cardamom	1-2 nos
For Kofta:
Panner finely grated	1 whole packet
Potato boiled and mashed	2 nos
Carrot boiled and mashed	2 nos
Peas cooked and mashed	1/4 cup
Onion finely chopped	1/4 cup
Ginger Garlic paste	1/2 tsp
Green Chilies finely chopped	2-3 nos
Bread soaked in water and crushed	2-3 nos
Garam Masala	1 tsp
Paprika(Optional)	1/2 tsp
Corn Flour	1-2 tbsp
Oil	2-3 tbsp
Salt	To taste

Preparation:
1) Preheat oven to 375°F*. Mix all the ingredients for Kofta together and make them into equal sized balls**. Line them in a baking sheet and sprinkle some oil.
2) Bake them for 15 Min's on one side and turn them to the other side without breaking the Kofta balls and bake them for another 12-15 Min's. Broil them for 2 Min's***. Kofta balls should be crispy and browned on all sides.
3) Meanwhile heat a sauté pan with butter/oil and all the whole garam masala listed in tempering. Saute for a few seconds and then add the boiled and ground onion paste and ginger garlic paste. Sauté them for 2-3 Min's.
4) Add the pureed tomato, cashew paste, red chili powder and garam masala powder. Close with a lid for few Min's and let it cook until the raw smell disappears.
5) When it is almost cooked add the cream into it and sauté for a min.
6) Add the cooked Kofta balls just before serving and garnish with chopped coriander leaves. Serve hot with Naan or Pulao Rice.

Note:* Usually the Kofta balls are deep fried in oil. To reduce the amount of oil I have roasted them in oven. You can use the traditional method too. **Squeeze out any excess amount of water from the ingredients before making into Kofta balls. ***Need not broil if the Kofta balls are roasted well in the oven.

Achaari Bhindi

Crispy and Tangy Okra

---

Crispy fried Okra's cooked in Tangy Tomato Gravy with Achaari masala.

Ingredients:	Quantity
Okra/Bhindi	1 lb
Tomatoes finely Chopped	2 nos
Ginger grated	1 tsp
Red Chili Powder	1 tsp
Coriander Powder	1 tsp
Garam Masala	1/2 tsp
Amchoor Powder	1/4 tsp
Yogurt	2-3 tbsp
Lime Juice	2 tsp
Salt	To taste
Olive oil	2-3 tbsp
Achaari Masala:
Mustard Seeds	1 tsp
Fennel Seeds	1/2 tsp
Fenugreek Seeds	1/4 tsp
Nigella Seeds/Kalonji	1/4 tsp
Asafeotida	A pinch

Preparation:
1) Preheat oven to 400°F. Clean, pat dry and cut the okra lengthwise into four pieces.
2) Spread the Okra on a oven proof plate and sprinkle oil and salt. * Roast them for 10-12 mins and then broil them for 2-3 mins.
3) Meanwhile heat oil in a pan and add all the spices for Achaari masala and fry until mustard splutters.
4) Add the finely chopped tomatoes and grated ginger and sauté for 2-3 mins and then add the red chili powder, coriander powder, amchoor powder and garam masala.
5) Saute until the raw smell of the masala disappear. Remove the pan from heat and add the yogurt into the tomato masala. Simmer and cook for 5 mins.
6) Add the crispy okra into the masala and add the lime juice and let it cook for 4-5 mins. Adjust salt and serve the crispy and tangy okra with Roti or Dal and rice.

Note: Usually the cut okra is fried in a pan, but frying in pan consumes lot of oil to get rid of the stickiness of the okra.