GARLIC PICKLE

Ingredients:
Garlic peeled - 1/2 Kg
Mustard oil - 1/2 cup (100 Gms)
Vinegar - 1/2 cup
Salt - 25 Gms (5 Tsp)
Haldi - 2 Tsp
Red chilli powder - 4 Tsp
Rai powder - 4 Tsp
Method:
1.Peel the garlic.
2.Heat mustard oil to smoking point. Reduce flame. Add all the garlic together.
3.Cook for 2 miniutes on low flame. Let it cool. Heat vinegar ina separate pan.
4.Remove from fire. Add salt, haldi, red chilli powder and rai powder.
5.Mix the garlic in oil to the masalas in vinegar. Fix it in dry bottles.
6.This pickle can be eaten immediately also.

CORN CAPSICUM MASALA

Corn kernels 300 gms.
Capsicum(diced into 1cmcubes)3
mediumsizeOnion(chopped) 3
mediumsizeTomatoes(chopped finely) 2
mediumsizeCoriander leaves(chopped) ¼ cup
Cumin seeds ½ tsp.
Ginger-garlic paste 2 tbsps.
Red chili powder 1 tsp.
Coriander powder 1 tbsp
Cumin powder 1 tsp.
Turmeric powder ½ tsp.
Garam masala powder 1 tsp.
Fresh cream(optional)
¼ cupMawa(khoya) ½ cup
Oil 3 tbsps.salt to taste
method
1.Boil the corn in water, once cooked drain water and keep aside.
2.Heat oil in a kadhai. Add cumin seeds, when it starts crackling, add choppedonions and cook till golden brown.
3.Add ginger garlic paste and cook for 2-3 minutes.Then add red chili powder,cumin powder, coriander powder and turmeric powder. Stir fry for a minute.
4.Add chopped tomatoes and cook till oil leaves the masala, continuously keepstirring.
5.Add mawa and half cup of water and mix and cook for a minute.
6.Add diced capsicum and mix well. Finally add boiled corn, garam masalapowder and salt. Mix and cook on low fire for 4-5 minutes.
7.Stir in cream and chopped coriander and serve hot.TIP;To reduce the calories, reduce the mawa and cream. Use a little milk instead.
-----------------------------------------

MYSORE MASALA DOSA

Ingredients
Dosa Batter
3 cups Potato bhaji
1 1/2 cups Oil to shallow fry
Red chutney
Dried red chillies 5-6
Garlic, roughly chopped 7-8 cloves
Ginger, roughly chopped 1 inch piece
Roasted chana dal (dalia) 1/2 cup
Salt to taste
Lemon juice 1 tablespoon
Method
1.To make the chutney place the red chillies in a mixer.
2.Add garlic, ginger, roasted chana dal and salt.
3.Add a little water and lemon juice and grind till smooth. Transfer into a bowl.
4.Heat a dosa tawa. Drizzle some oil and sprinkle a little water and wipe it with a piece of cloth.
5.Pour a ladleful of batter onto the tawa and spread to cover the entire surface.
6.Ensure the dosa is not too thin.
7.Drizzle some oil all around and let it cook till the underside is done.
8.Spread some chutney all over.
9.Place some batata bhaji in the centre and fold the dosa into a half moon shape.
10.Serve immediately.
Do not make this dosa crispy,remove from fire when it is done.do not make it crispy.

KERI ONION CHUTENEY

Ingredients
½ cup raw mango, grated
½ cup white onions, grated
2 tablespoons grated jaggery (gur)
¼ teaspoon black salt (sanchal)
¼ teaspoon roasted cumin seed (jeera) powder
¼ teaspoon chilli powder
salt to taste
Method
1. Mix all the ingredients in a bowl.
2. Keep aside till the jaggery melts.
3. Cover and keep refrigerate till required.
4. Serve the chutney with lunch everyday.

FRUIT AND NUT SMOOTHIE

Ingredients

Apple 1
Ripe mangoes 2
Bananas 2
Raisins , golden 85 grams
Crushed ice as required
Pistachios, chopped 12-16


Method

1.Peel and core the apple and cut into slices.
2.Peel and chop mangoes. Peel and slice bananas.
3.Place the fruit in a freezer till frozen.
4.Process frozen apple,mango and banana slices with golden raisins n crushed ice in a blender.
5.Pour into stemmed glasses.
6.Serve chilled, garnished with chopped pistachios.

BLACK GRAPE GRANITA

Ingredients
1 cup black grapes (deseeded)
1 banana, finely chopped
2 tablespoons powdered sugar
¼ teaspoon lemon juice
1 teaspoon roasted cumin (jeera) powder
¼ teaspoon black salt (sanchal)
Method
1. Blend the black grapes and bananas to a fine purée in a food processor.
2. Add the sugar, lemon juice, cumin powder, black salt and ¼ cup of water and mix well.
3. Freeze in a shallow container till set.
4. Transfer to a blender and liquidise till it is slushy.
5. Serve scoops of the mixture in 4 individual bowls or long stemmed glasses.
6. Serve immediately.

CARROT METHI

Ingredients: 1/2 kg carrots
250 gm fenugreek leaves
1 tsp fenugreek seeds
2 tsp coriander powder
salt to taste
1/2 tsp chilli powder
3-4 whole red chillies
1/2 cup mustard oil
Method:
1.Peel and dice the carrots into 1 cm cubes. Clean the fenugreek leaves, wash well, changing the water a few times.
2.Chop fine, discarding the tough stalks.
3.Heat the oil in a kadahi. Add fenugreek seeds and whole red chillies.
4.Stir-fry and add the carrots and fenugreek leaves.
5.Stir-fry till leaves look slightly glossy, and then add salt, chilli powder and coriander powder. 6.Cook uncovered till the leaves are done and the carrots are soft. Serve hot.