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.

Red Pepper Pumpkin Seeds Chutney

1. Heat oil, add cumin seeds, 2 tbsp pumpkin seeds, 6 garlic cloves, 1 inch ginger piece, 1 medium onion, 5 red chillies, 2 tbsp dry coconut powder and fry.

2.Remove them and add oil and add red pepper(long one or normal bell pepper is ok to use) pieces and fry.

3. Cool and grind through above all with little salt.

4. Temper it with oil, mustard seeds, cumin seeds, urad dal, red chilli, curry leaves and hing.

5. Serve with Dosa or Idli.

Pumpkin Soup

1. Add 1 tsp oil in pressure cooker.

2. Then add 4-5 cloves garlic, one medium onion chopped, 1 cup of chopped pumpkin pieces, 1 medium tomato chopped, little salt and mix well.

3. Add half cup water and cook for 3-4 whistles.

4. Open lid and blend them all with hand blender or mixi.

5. Strain it and then add to a vessel and keep it on stove.

6. Add half cup coconut milk (optional) for creaminess.

7. Add water if needed for consistency.

8. Adjust salt, add pepper powder.

9. Cook it for 2-3 min and then serve into bowl by adding a spoon on ghee on top.

10. You can serve this with Croutons or garlic bread.

Salad with Home made Dressing

1. Take all the salad greens like lettuce, salad greens etc in a bowl.

2. Add sliced cucumber pieces, shredded carrot. You can also add shredded bell peppers, beetroot to this.

3. Add 2 tbsp greek yogurt, 1 tsp Peri Peri Mayonnaise, 1 tsp Sesame seeds, 1 tsp extra virgin olive oil, 1 tsp honey, 2 tsp lemon juice, a little pinch of salt and mix well and serve.

4. You can also add toasted sunflower seeds, pumpkin seeds, flax seeds, toasted black poppy seeds roasted and crushed peanuts etc to this.

5. You can also add baby spinach, sweet corn, fresh peas, salad cherry tomatoes, sliced apple, pomegranate seeds, kiwi, orange slices, feta cheese, olives, chopped walnuts, raisins, tomatoes, any nuts, fruits etc to this.

Brown Basmati Rice Peas Pulao

1. Add oil in a pressure cooker, add cumin seeds, 2 cloves, 1 small cinnamon stick, 3 cardamom, 1 bay leaf, 1 Javetri, 1 medium onion sliced.

2. Add some salt and cook until translucent.

3. Add ginger garlic paste and cook until raw smell goes.

4. Grind spinach leaves with 4 green chillies with half cup water.

5. Add spinach paste to cooker.

cook for few mins until oil separates.

6. Now add green peas, 2 cups brown rice soaked for 2 hours, mix well.

7. Add 4.5 cup water, salt and squeeze lemon juice. For 1 cup brown basmati rice, 2.5 cups water is required. As we used half cup water in spinach paste, we are adding only 4.5 cup water here.

8. Close the lid. When pressure starts to release,  place the whistle weight.

10. Cook for 22 whistles and turbo off flame.

11. Let it rest for 5-10 min until all the steam is gone.

12. Serve hot.

Prawn Ghee Roast Mangalore Style

Method:

1. Marinate half kg jumbo prawns with 1 tsp ginger garlic paste, red chilli powder, turmeric powder, 1 tsp lemon juice and scrambled and leave for 30 min.

2. Soak 3 red chillies (Kashmiri or normal), 8 whole cashew nuts, 1 tsp Tamarind paste in hot water and leave for 30 min.

3. Dry roast 1 tsp mustard seeds, 1 tsp cumin seeds, 1/2 tsp fenugreek seeds, 1 tsp pepper corns, 3 tsp coriander seeds, 3 tsp poppy seeds and let them cool down.

4. Now grind the dry spices first, then add the soaked red chillies, cashews,Tamarind along with the soaked water, 6 garlic cloves, 1 tsp powdered jaggery and grind into smooth paste.

5. Add 2 tsp ghee and 2 tsp oil in a pan, add only the marinated prawns  by picking them one by one without the left over liquid, and spread them in single layer and cook for few mins. Now turn them to other side and cook.

6. Cook the prawns until most of the water from them evaporates and them take them onto a plate.

7. Now, to the same pan, add some more oil/ghee, add the ground masala paste, add the left over liquid from prawn marination, and and cook in low flame while mixing until oil separates.

8. Now add the prawns, curry leaves and mix well.

9. Add few drops of ghee around and cook in low flame while scrapping all the masala getting stuck to the pan. 

10. Add Kashmiri chilli powder and mix well and cook for couple of mins.

10. Garnish with Coriander leaves and serve hot.

Pad Thai Chicken Noodles

For Sauce

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3 large tbsp Peanut butter

Half cup Soya sauce

1tsp sugar (or jaggery powder)

2 tbsp Tamarind sauce

1 tsp Sesame oil

2 tbsp red chilli flakes (or try chilli oil if u have)

1 tsp fish sauce if u have (optional)

1.Mix all the above and add water as required and make a thin sauce.

2. Roasted 3 tbsp peanuts, remove skin and crush them lightly.

3. Add 1 tsp oil in a pan, add 3 eggs and scrambled them. Don't add salt as Soya sauce will have lot of salt.

4. Take boneless chicken, marinate with little salt, red chili powder, turmeric powder, 1 tsp lemon juice, 1 tsp ginger garlic paste, 1 tsp corn flour mix well and let it marinate for 30 min.

5. Into the pan, add oil, add chicken and cook and take them aside.

6.Now add semame oil in the pan, add 6 large crushed garlic cloves, sliced onions, whites of spring onion, Julien cut carrot, capsicum, thin raw rice noodles and pour the sauce and cook until noodles are fully cooked. You can add boiling water for the noodles to soften. Or you can try cooking the noodles separately before adding to the pan.

7. Add spring onion greens, bean sprouts if you have, egg mix well.

8. Adjust Soya sauce, Tamarind sauce, chili flakes etc as needed.

9. Serve hot by topping with cooked chicken (or prawn), crushed peanuts, toasted chilli flakes, crispy fried onions etc.

Paneer Veggie Moonglet

1. Soak one cup yellow moong dal for couple of hours or overnight until the dal becomes soft.

2. Add the moong dal in a mixi jar, add 1 inch piece ginger, 2 green chillies, salt and grind it to a smooth paste by adding 2 tbsp water or as required. The batter should be thick like dosa batter.

3. Now add cumin seeds, finely chopped curry leaves, coriander leaves to the batter.

4. Now grated some paneer, finely chop 1 small onion, half green capsicum, grate one small carrot,mix them all and keep aside.

5.Heat dosa pan, add oil, spread a paddle full of batter on the pan, add little oil around edges.

6.Now spread the paneer Veggie mix and put lid and cook in medium flame.

7. Now flip and cook on the other side also.

8. Serve with mint chutney made by grinding mint, coriander leaves, 4 garlic cloves, 2 green chillies, half lemon juice, 2 tpsp Yogurt.

Sweet Potato Soup

1. Heat oil in a pressure cooker, add 1 tsp cumin seeds, 4 large garlic cloves, 1 medium onion chopped, 2 small carrots chopped, 2 medium size sweet potatoes chopped and saute well.

2. Add salt, water as required and pressure cooker for 2 whistles.

3. After the steam is gone, open cooker, add 1 cup of coconut milk powder and cook for 5 min.

4. Add some pepper powder, squeeze half lemon and adjust salt.

5. Serve with garlic bread or croutons by adding little ghee on top.

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.