Pad Thai Prawn Noodles

Sauce:

1. Mix around 4tbsp peanut butter, half cup Soya sauce, 4 tsp red chilli flakes in oil from ready made can (or use just redchilli flakes), 1 or 2 tsp Sesame oil, 2 tsp lemon juice (or rice vinegar), 1/2 tsp honey/palm sugar/jaggery/sugar. You can also add any other sauces like teriyaki, Tamarind sauce, fish oil etc as per ur taste. Combined everything to not have any lumps.

2. Boil rice noodles to 90% cooked. Dont add salt as the Soya sauce will have salt.

3. Marinate prawns with salt, chili powder, turmeric, garlic powder and saute them in little oil and keep aside.

4. Take a pan, add 3 eggs, then onions, garlic, ginger, gerrn chilies, spring onion whites, shredded carrot, capsicum, beansprouts, cabbage, beans, mushroom etc veggies as u wish. 

5. Add Noodles, pour sauce, mix well, cook until done. Add the prawns and toss.

6. Garnish with spring onion greens, sesame seeds, roasted peanuts, fried onions etc and serve hot.

Munagaku Munakkaya Soup

1. In a Pressure cooker, add 2 medium tomatoes cut into quarters, 1 small onion, 3 drumsticks chopped, 1 small glass water as needed to boil and cook for around 6 whistles or until soft.

2. Remove the skin of tomatoes if u wish to, then scrape the pulp of drumsticks and blend them all with a hand blender.

3. In a vessel, add 1 tbsp coconut oil or butter, add cumin seeds, 6 cloves garlic finely chopped, 1 inch mango ginger finely chopped, 4 green chillies finely chopped, one small onion finely chopped, then add one full bunch of washed munagaku, and cook until soft, add 1 cubes of chicken stock by crushing it, then add the blended munakkaya mix, add 4tbsp coconut milk powder mixed in water and mix everything well. Add water if required for consistency.

4. Add 1/2 tsp red chilli powder and half tsp pepper powder and mix well.

5. Serve hot with a tsp of ghee on top and garlic bread or any meat on the side. I served it with Grilled cod fillet.

Cinnamon Tea

For 1 cup water, crush 1 small half inch piece cinnamon, 2 cardamom, 2 pepper corns, 1 clove, add to water and bring to boil.

Strain, squeeze some lemon juice and enjoy.

Dhokla

Dhokla recipe

Mix all the below into thick batter consistency.

200g besan

235ml water

1.5 tsp salt

1.5 tbsp sugar (reduce sugar and try next time

1 tbsp oil

1 tsp turmeric

1 tsp ginger green chillies paste

1.1/4 tsp citri acid (reduce this also and try)

Add these just before placing on the stove and mix.

1/2 tsp baking soda

1 tsp ENO

Bring 2 cups water to boil. Pour the batter in a greased tray and steam for 15 min. Open after 5 min. Remove from tray.

For tadka, oil, mustard seeds, green chillies, curry leaves, 1 tbsp sugar, black sesame seeds if u like, hing, 1-2 cups water. Pour it on the dhokla pieces. Garnish with coriander leaves and freshly grated coconut.

Bitterguard curry with Butter Milk

1. Take 6 thin long bitterguard and cut them into 2 inch cylinders. You can also try slicing as rings next time.

2. Take 1 cup greek yogurt in a vessel, add tiny pinch salt and turmeric, beat well, add some water n mix to make thick buttermilk.

3. Add the bitterguard pieces in buttermilk and make sure there is enough buttermilk to cover the pieces. Boil them until they are 80% cooked.

4. Take out bitterguard pieces, shake off or squeeze excess water n cut them into rings.

5.Drain the water and save the channa for later use.

6. Heat 3-4 tbsp mustard oil in nonstick pan, add mustard seeds, cumin seeds, urad dal, 2 tbsp pumpkin seeds, hing, 12-15 large garlic cloves sliced thin vertical and keep flame high. After garlic get slightly brown, Add 4 green chillies, lot of curry leaves, 2 large onions finely chopped, little salt and fry until onion becomes brownish.

7. Now, add the bitterguard pieces, mix well and let them cook on high flame until they get slight brown edges.

8. Now, add turmeric powder, salt, red chilli powder, 2 tsp dhania powder, 1 tsp cumin powder, 1 tsp chat masala and mix well. Adjust them as per taste.

9. Add the channel, around 6 tbsp roasted and crushed peanuts and mix well and cook well on high flame.

10.You can add pinch if sugar(around 1/2tsp) to balance the taste.

11. garnish with coriander leaves and serve hot with rice or millets as main dish.

Methi Paneer

1. Add oil in a pan, add paneer cubes, little bit of salt and fry until it gets slight brown edges.

2. Remove paneer, add 1 tsp oil in the same pan add 2 bunches of methi leaves chopped and fry until crisp and keep it aside.

3. In the same pan, add 1 tsp oil, add 1tsp cumin seeds, 4 cloves, 1 inch cinnamon, 4 green cardamom, 6 garlic cloves, 6 green chillies (or u can add red chilli powder later), 2 large or 3 medium onions, 10 cashew nuts, 1 tsp melon seeds, mix well, the add half cup water and cook until onions get soft.

4. Now remove the dry spices and blend the remaining ingredients into smooth paste.

5. Now, add 2 tsp oil in the pan, add 1/2 tsp cumin seeds, 1 bay leaf, 1 mace, chilli powder if not using green chillies, turmeric, coriander powder 1tsp, 1 tsp cumin powder, 1/2 tsp garam masala, and cook in low flame, now add 3 tbsp yogurt and mix well. Now add the paste, add salt, and cook for few mins, now add the methi, paneer, 3 cubes cream and cook until oil separates in low flame. Serve hot with roti.

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.