Spicy Chicken wings

Ginger garlic paste 2tbsp, 2 tbsp red chilli powder, turmeric, salt, Soya sauce 2-3 tbsp, piri piri Mayonnaise 2 tbsp, vinegar 1 tbsp, Corn flour 3 tbsp, 20 chicken wings, garam masala powder 1 tsp. Mix all n marinate. Then cook in oven by covering fully with foil paper at 200 for  45 min, then in grill mode 5 min each side. Serve hot.

Avocado Egg Salad or Spread

1. Take half of a small ripe avocado, make into small pieces and mashed it with fork. 2. Add 1 tbsp finely chopped onions, 2 tsp greek yogurt, salt, add pinch of cumin powder, a pinch of red chilli powder, half of small green chilli chopped, coriander leaves chopped, squeeze some lemon juice, 1 tsp olive oil, 1 tsp Sesame seeds and mix well.

3. Lastly, add 1 boiled eggs chopped and mix well.

4. Have it like salad or dip or apply like spread over toasted bread.

Gobi Tikka

1. Take boiling water in a bowl, add Gobi florets, salt, turmeric and boil for 3 min and strain and rinse in cold water.

2. Now, for marinade, in a bowl, take 2tbsp greek yogurt, 1 tsp ginger garlic paste, 1 tbsp roasted besan, salt, Kashmiri chilli powder, garam masala powder, kasuri methi, half tsp coriander and cumin powders, lemon juice, chat masala, flaxseed powder (optional). 

3. Mix everything and add Gobi pieces and marinate for 30 min.

4. In non stick pan, add little oil, spread the Gobi pieces and cook until they char on all sides by rotating them. Sprinkle sesame seeds on top and toss. Serve hot as a starter. 

Bottle Gourd Chutney

1. Add oil in a pan, add cumin seeds, 6 garlic cloves, 1 inch ginger piece, 5-6 red chillies, 1 medium onion, 1 large tomato, 1/3rd of bottle gourd peeled and cut into small pieces.

2. Cook them all until the pieces soften.

3. Cool and grind by adding salt and 1/2 tsp Tamarind paste.

4. Add tempering with oil, mustard seeds, cumin seeds, hing, red chillies, urad dal, curry leaves.

5. This goes well with Dosa, Idli.

Bottle Gourd Peel And Pumpkin Seeds Chutney

1. Heat 1 tbsp oil in a pan, add 1 tsp cumin seeds, 3 tbsp pumpkin seeds and let them splutter.

2. Add 6 garlic cloves, 1 inch ginger piece chopped, 4 green chillies, coriander leaves along with tender stems, Bottle gourd peel and cook until the peel softens. Add 1 tbsp freshly grated coconut at the end and mix.

3. Cool and grind by adding salt.

4. Add tempering with oil, mustard seeds, cumin seeds, urad dal, hing, red chillies, curry leaves. Serve this with Idli or Dosa.

Gutti Vankaya Curry

1. Take 1 tsp mustard oil in a pan, roast half cup (around 4 tbsp peanuts), 1 tbsp chana dal , 1 tbsp black Urad dal , 1 tbsp coriander seeds, 2tsp Cumin seeds, 6 cashew nuts whole, 6 red chillies, 2 tbsp dry coconut powder, little hing and roast them all in low flame by adding one by one and then cool and add to mixi jar and grind.

2. Add 1 medium onion, 6 large garlic cloves, 1 inch ginger piece, coriander leaves fistful, 2 tsp Tamarind paste, turmeric powder,  kashmiri chilli powder if needed and add to mixi.

3. Grind it all into smooth paste by adding little water as needed.

4. Now cut brinjals into cross and stuff the masala paste.

5. In nonstick pan, add mustard oil, mustard oil, cumin seeds, curry leaves, and add stuffed brinjals in single layer, cover with lid n cook by rotating all sides in low flame until it gets some browning on all sides.

6. Now add the remaining masala paste, mix well, keep lid and cook for few min.

7. Now add some water, cover and cook in medium low flame until brinjals get fully cooked. It took me around 30 min in low flame.

8.Harnish with Coriander leaves and serve hot with Roti or rice.

Oat Bran Masala Roti

1. Add half cup oat bran, half cup wheat flour, 1 tbsp yogurt, chopped mint leaves, coriander leaves, Flax seed powder, 1/2 tsp cumin powder, 1 tsp ajwain, salt, half tsp chilli powder, mix well and leave it for 10 min.

2. Now make roti as normal and apply ghee on top and serve.