Beetroot Halwa with Mascarpone Cheese

Ingredients
8-10 beetroots

5-6 Tbsp sugar

1 vanilla pod

1 Tbsp desi ghee

Orange rind

Crushed pistachios

2-3 tsp Mascarpone cheese
Method
Grate beetroots and cook them in a hot dry pan along with sugar, vanilla pod, desi ghee, & orange rind,

Once cooked, plate it & garnish with crushed pistachio & Mascarpone cheese.

Idli Burger Recipe

Ingredients
6  idlis

4 tsp mint and coriander chutney

3 thinly sliced tomato

3 thinly sliced onion

1 cup oil

For cutlets:

2 cups of diced vegetables (peas, carrot and potatoes)

1 tsp maida

A pinch of turmeric

1/2 tsp red chilli powder

1/2 tsp coriander powder

1/2 tsp garam masala  

1/2 tsp ginger-garlic paste

1 Tbsp fresh coriander leaves chopped

Salt to taste

Oil for shallow fry

Method
Heat oil and fry idlis till golden brown. Make sure they're crisp on the outside and soft on the inside.

Apply chutney on each side of  the idli.

Boil diced vegetables till well done. Drain water and allow them to cool.

Saute onion, add ginger-garlic paste, turmeric, chilli powder, coriander powder and garammasala. Saute for a couple of minutes and then let it cool.

Mash the vegetables and onion mixture. Add maida, coriander leaves and salt to taste, mix well.

Make cutlets that are about the same size as the idlis. Shallow fry cutlets till golden brown.

How to assemble burger - Place the cutlet in the middle, and then add onion and tomato slices sandwiching the cutlet.

Green Peas Kebab Recipe

Ingredients
1 cup frozen green peas / pachi batani

1/4 cup onions, finely chopped

5 green chillies

1 medium pod garlic

1/2 inch ginger

12 pieces cashew nut powder

2 Tbsp chopped coriander / kothi mera

2 tsp rice flour

2 tsp besan / chickpea flour / senagapindi

1 tsp lime juice
 
1/4 cup crushed corn flakes

3 Tbsp oil

Method
Wash green peas and drain all the water.

In a food processor, add cashews and powder them.

Transfer this powder in to a bowl.

Add green chilli, ginger and garlic in the food processor and make a fine paste.

Add the paste to the cashew powder bowl.

Now add green peas to the food processor and make a coarse paste.

Add the paste to cashew powder.

Add salt, chopped onions, coriander, rice flour, chickpea flour and lime juice. Mix well.

Divide the paste into equal parts and make cylindrical shapes.

Roll the shapes on crushed corn flakes.

Add oil to the pan and shallow fry until they are golden brown.

Serve hot. 

Onion Rings with Coconut Chutney

Ingredients
For Onion Rings:

2 big onions

100 gm rice flour

10 gm carom seeds (omam in tamil)

200 gm gram flour

1/2 tsp salt

1/2 tsp chilli powder

Water as required


For Coconut Chutney:

One coconut, finely grated

One small green chilli

Salt to taste

Method
For Onion Rings:

Mix all the ingredients with water and stir it well till it becomes a thick batter.

Slice onions into rings.

Dip onion rings in batter.

Put it in hot oil and fry well.


For Coconut Chutney:

Put grated coconut, green chilli and salt together in a mixer and grind it well.

Now add a little water and grind again till it reaches a medium consistency.

Masala Prawn Popcorn

Ingredients

8-10 prawns

1 tsp ginger-garlic paste

3 lemons

1 tsp red chilli powder

1 tsp coriander powder

1 tsp kasuri methi powder

1 stem of coriander

250 gms maida

250 gms semolina

250 ml oil

Salt

Method

Cut prawns into popcorn size & marinate with ginger-garlic paste, lemon juice, red chilli powder, coriander powder, kasuri methi powder & salt. 

Break eggs & beat it.

On two separate plates, spread out some maida & semolina.

Dip marinated prawns in maida, eggs & semolina.

Deep fry and serve hot garnished with coriander & lemon.

Egg Chicken Chops Recipe

Ingredients
Eggs – 2
Chicken – 250 gms, chopped, boneless, skinless, cleaned, washed
Ginger – 1 inch piece, peeled
Garlic – 10 cloves
Small Onions – 1 cup, peeled
Black Peppercorns – 1/4 tsp
Cumin Seeds – 1/4 tsp
Saunf – 1/4 tsp
Dry Red Chillies – 3
Cinnamon – 2 sticks
Cloves – 2
Turmeric Powder – 1/2 tsp
Oil – 250 ml
Coriander Leaves – a small bunch, chopped
Salt as per taste

Method

 Heat 1 tsp oil in a pan.

 Saute the onions, peppercorns, cumin seeds, ginger, garlic, saunf, cinnamon and cloves for a minute  

 or two.

 Remove and grind together.

 Heat 1 tsp of oil in the pan.

 Add the ground paste, chicken pieces and 1 cup of water.

 Bring to a boil.

 Cook till the water has evaporated and the chicken pieces start to turn golden brown.

 Remove and keep aside.

 Beat the eggs with little salt in a bowl.

 Heat the remaining oil in the pan.

 Dip the chicken pieces in the egg and deep fry till golden brown.

 Garnish with coriander leaves.

 Serve.

Masala Baby Potato Roast

Ingredients
500 g baby potatoes
4 Tbsp oil
1 tsp cumin seeds
1/4 tsp asafoetida
1 tsp dry mango powder
Salt to taste
1 Tbsp lemon juice
2 Tbsp fresh coriander, chopped

For the masala

1 Tbsp coriander seeds
3-4 Kashmiri dry red chilies
1 tsp black peppercorns
1 tsp fennel seeds
1 tsp cumin seeds

Method
1. Par boil the potatoes and peel them. Keep aside.

2. Dry roast the ingredients for the masala till slightly brown and fragrant. Cool and grind to make a slightly coarse powder. Keep aside.

3. Heat oil in a pan. When the oil is hot, add cumin seeds and hing. Once the cumin seeds starts to crackle, add potatoes and fry on high heat till slightly browned from all the sides.

4. Add the ground masala, dry mango powder and salt and fry for 3-4 minutes on low heat.

5. Sprinkle lemon juice and coriander and mix well.

6. Serve hot with chapati or paratha.

Coconut Water With Lemon and Mint -Summer Recipe

Ingredients

1 coconut
Mint leaves
1 Tbsp honey
1 Lemon

Method
Break a coconut & empty water in a jug.

Scrape off coconut meat using a spoon,

Chop it finely and add it coconut water.

Add mint, honey and lemon juice as well as lemon.

Mix and stir well, serve.

Spiced Rice

Ingredients

175 gm rice boiled and drained
4 Tbsp oil
1 green capsicum, chopped
1 red pepper, chopped
2 onions, chopped
2 green chillies, de-seeded and chopped
3 tomatoes, roughly chopped
100 gm cooked kidney beans
1 Tbsp fresh basil, tulsi leaves
1 tsp dried thyme (or you can use ajwain also)
1 tsp red pepper or chilli flakes
1/2 tsp garlic powder
1/2 tsp crushed peppercorns
1/2 tsp dried onion powder
Salt

Method
Heat oil in pan.

Fry onion, red peppers and capsicum until soft.

Add chilli and tomatoes. Cook for 2 minutes.

Mix with kidney beans and rice.

Stir in herbs and spices.

Season well.

Serve garnished with basil leaves.

Fish Cutlets

Ingredients

For the fish:
1 small piece ginger
2 green chillies
3 cloves garlic
3-4 rawas fillets

For the base:
100 gm bread crumbs
1  egg
2 garlic cloves
1 small piece ginger
1 chilli
A few leaves of mint
Salt, to taste
1 tsp turmeric
1 tsp red chilli powder
1 tsp saunf
4-5 peppercorns
1 bread slice
1 tsp oil
Water, a dash
Juice of 1/2 lemon
1 potato, boiled and mashed
2 Tbsp flour, to coat
Oil, to pan fry
Mint leaves, to garnish

Method
For the fish:

In a pan, steam the fish in a strainer with boiled water, ginger, green chilly, garlic and cover the pan.


For the base:

In a blender, mix bread crumbs, egg, garlic, ginger, green chillies, fresh mint leaves, salt, turmeric powder, red chili powder, slice of bread, refined oil and juice of half lime.

 In a mortar and pestle smash fennel and black pepper, add them into blender.

Add a little water and blend them together.

Add the steamed fish into the blender and grind them well.

Transfer them into a bowl and add one boil potato for starch. Mix them well. Make cutlets out of it and coat in some flour.

Keep it in the fridge for 10 minutes.

Add little refined oil in the pan and fry the cutlets both sides.

Garnish with mint leaves. Serve hot.