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.