/ Flattened rice is soaked in water and mixed with jaggery syrup. Fresh grated coconut is briefly fried in ghee along with cashews and added to the poha.

Serve sweet poha with jaggery. Makes: around 3 Servings of Sweet with .

Ingredients: 1 Cup Coconut (Grated) 1/2 Cup 1 Cup Milk 4 Tbsps Cashews 6 Powder a Big Pinch Ghee 1/8 tsp Method of preparation: Wash poha under fresh water and strain the poha. Sprinkle milk on the poha and keep aside.

Grate the jaggery and keep aside. Heat ghee in a pan, add cashews and fry till they turn light golden brown.

Stir in grated coconut and keep aside. Heat a few tablespoons of water in a pan, add cardamom powder and jaggery.

Boil till jaggery melts and the syrup thickens (thicker than consistency of honey). Remove the pan from heat, add poha, fried coconut and cashews mixture.

Mix well and let it stand for couple of minutes. Serve sweet poha with jaggery.

Notes: Make sure poha is not over soaked. Suggestions: If poha is over soaked, spread on a paper towel and let it dry for couple of minutes.

If poha is not soaked well, sprinkle few more tablespoons of milk and leave it to soak. Adjust jaggery according to your preference.

Variations: Check other recipes Other Names: Sweet with (less)

Honey is used as a sweetener. Serve raspberry smoothie immediately .

Makes: 2 Servings of Raspberry Smoothie. Ingredients: Raspberries 1 Cup Plain or Vanilla 1 1/2 Cups Honey to Taste Ice Cubes 5 – 7 Method of preparation: Wash raspberries under water and drain them.

Blend together raspberries, yogurt and honey smoothly. Add the ice cubes (if using) and pulse couple of times.

Pour the raspberry smoothie onto serving glasses and Serve immediately. Notes: Make sure not to blend too much once the ice cubes are added.

Suggestions: Add sugar syrup in place of honey if desired. Variations: Add greek yogurt in place of plain yogurt if you wish.

Other Names: Raspberry Smoothie (less)

Black eyed beans is pressure cooked and added to the pan along with powdered spices. Serve cabbage with black eyed beans over plain steamed rice and dollop of ghee or with roti or chapati.

Makes: around 3 Servings of Cabbage with Black Eyed Beans. Ingredients: Cabbage 1/2 of Small Head Boiled Black Eyed Beans 1 Cup Green Chiles 2 – 3 1 inch Piece Powder 1/8 tsp Salt to taste Talimpu: 1/4 tsp 1/4 tsp 1/4 tsp Broken Dried Red Chiles 3 – 4 a Big Pinch 5 Oil 2 tsps Method of preparation: Remove outer leaves, wash and shred the cabbage.

Discard the hard part in the middle of the cabbage while shredding. Peel, wash and mince the ginger.

Remove stems, wash and slice the green chiles. Heat oil in a pan, add all talimpu ingredients in order.

When mustard seeds start spluttering, add green chiles and minced ginger. Fry briefly, stir in shredded cabbage.

Fry for couple of minutes or medium high flame till cabbage softens are start to brown around the edges. Make sure to stir the cabbage continuously to avoid burning.

When cabbage is soft while holding a very light crunch, add the black eyed beans in the middle of the pan. Fry for another minute or two and stir in turmeric powder and salt.

Stir everything well and remove from heat. Serve cabbage with black eyed beans over plain steamed rice and dollop of ghee or with roti or chapati.

Notes: Make sure cabbage is cooked right. Suggestions: Soak the black eyed beans for couple of hours and pressure cook for 3 whistles.

Variations: A pinch of garam masala can also be added as a finishing step. Other Names: Cabbage with Black Eyed Beans (less)

Choice of raw vegetables are finely chopped and cooked in oil and added to the Idli batter. Fried vegetable dlis are steamed till soft and fluffy and can be served with any chutney of your choice.

Makes: around 8 Fried Vegetable Idli. Ingredients: 1/2 Cup Idli Rawa 1 Cup Onion 1/2 Small Tomato 1 Small Green 2 Tbsps Red 1 Tbsp Yellow 1 Tbsp few Sprigs Green Chiles 1 Peas 2 Tbsps a big Pinch Salt to taste Oil 1 Tbsp Ghee a Dollop Method of preparation: Peel the onion.

Wash the bell pepper, tomato and cilantro. Remove stems, wash and finely chop the green chiles.

Finely chop the tomato, onion, bell peppers and cilantro. Soak urad dal in water for 3 ? 4 hours.

Soak idli rawa in water for around half an hour. Grind the urad dal into smooth paste and remove onto a mixing bowl.

Squeeze out most of the water from the idli rawa and add the idli rawa to the urad dal paste. Mix thoroughly and add few tbsps of water if the mixture is too thick.

Leave the batter aside and let the batter ferment for atleast 2 ? 3 hours. Heat oil in a pan, add cumin seeds and fry for few seconds.

Then add the chopped onion, green chiles, bell peppers, peas and tomato in to the pan. Cook for around 2 – 4 minutes until all the vegetables are cooked.

Remove from heat and cool the mixture to room temperature. In a mixing bowl, mix together idli batter, cooked mixture and salt if necessary.

Grease the idly moulds with little ghee. Pour around 3 – 4 tablespoons of the prepared vegetable idli batter into each mould.

Steam the idly for 8 ? 10 minutes and remove from heat. Let the idlis stand outside for couple of minutes before removing the idlis from idli moulds.

Apply a drop of ghee to each idli to avoid drying before serving. Serve fried vegetable idli with coconut chutney or any spicy chutney of your choice.

Notes: Refrigerate any remaining batter for next time. Suggestions: If the idli is still wet inside, steam them for couple more minutes and let them stand for few minutes outside.

Variations: Add your choice of vegetables to the oil if desired. Other Names: Fried Vegetable Idli (less)

It is then mixed with boiled sweet corn and soaked peanuts. Dressing is prepared with lemon juice and herbs.

Serve tendli carrot salad chilled. Makes: around 2 Servings of Carrot Salad.

Ingredients: / Ivy Gourd 8 app. Carrot 1/2 Small Sweet Corn 1/8 Cup Raw 2 Tbsps a big Pinch Lemon Juice 1 Tbsp few Sprigs Crushed to Taste Salt to Taste Olive Oil 1/2 tsp Method of preparation: Wash, remove ends and chop the tendli into small pieces.

Peel, remove ends, wash and finely chop the carrot. Boil the sweet corn till just soft and strain.

Wash and very finely chop the cilantro leaves. Soak peanuts in warm water for couple of hours and strain the soaked peanuts.

In a mixing bowl, mix together lemon juice, cilantro, crushed black pepper, mint powder oil and salt. Whisk well and stir in chopped tendli, carrot, sweet corn and peanuts.

Taste and adjust seasonings of necessary. Serve tendli carrot salad chilled.

Notes: Make sure to chop the vegetables to same size. Suggestions: Adjust the amount of ingredients according to your preference.

Variations: Finely chopped cucumber can also be added for extra juiciness. Other Names: Carrot Salad (less)

The powder can be stored fresh for couple of months. Makes: around a Cup of Raw Garlic Powder.

Ingredients: Garlic 5 Cloves Red Chili Powder 1/2 Cup Salt 1/4 Cup or less Talimpu: 1/4 tsp 1/4 tsp 1/4 tsp Oil 2 tsps Method of preparation: Peel and roughly chop the garlic cloves. Grind coarsely garlic cloves with help of a spice grinder.

Stir in red chili powder and salt and grind again for around half a minute for the oils in garlic to infuse in red chili powder. Heat oil in a pan, add all talimpu ingredients in order.

When mustard seeds start spluttering, remove the pan from heat and add to the above garlic powder bowl. Stir well and store the raw garlic powder in a dry jar and it keeps fresh for a month or two.

Use raw garlic powder as a finished step to most of the fries (potato fry, eggplant fry, tindora fry, bhendi fry etc…) Notes: Make sure not to burn the spices. Suggestions: Adjust red chili powder and salt according to taste.

Variations: Add a 2 inch piece of raw tamarind while grinding the garlic. Other Names: Raw Garlic Powder (less)

However, do not use the bajji variety. Wipe the chillies on a dry towel.

Do not wash the chillies. Slit each chilly with a knife from the stem to the end.

Keep the stem intact, so it looks like one chilly split in the middle. Take a bowl and put the chillies in them.

Add salt and sour curds. Mix thoroughly till each chilly is well coated with salt and curd.

You may do a slight taste test to see if there is enough salt. Do not overdo the salt.

In case you feel you have added too much salt, then you may balance it out by adding more curd, but this can be done only at this stage. Leave this mixture overnight.

Next day, take the chillies out and spread them on a plate. Keep the curd in which the chillies were soaked in a bowl.

Spread only the chillies out in a plate and dry them in the sun. (Preferably afternoons when it is really hot).

Leave them in the sun for a couple of hours. When taken indoors, mix them again in the curd that the chillies were mixed in.

Repeat the process for the next few days till it is thoroughly dried. This may take about four to five days to a week, depending on how well it dries in the sun.

Once done, you may store them in containers. Heat a little oil in a wok, fry 5-6 (or more if you like) chillies in oil any time you want a spicy, crunchy accompaniment with curd rice, sambar rice etc.

Note: Do not add water or any extra curd once you start the drying process. Use the same curd the chillies have been mixed in till it dries up.

RELATED RECIPES Hyderbadi Mirchi Ka Salan Lemon curd tarts Chickpeas Sundal Tenga manga patani sundal Karamani sundal Ingredients: 250 gms green chillies Half litre curd (preferably sour) 5-6 tsp of salt or to taste (less)

Cabbage is shredded and cooked in spiced oil along with spinach leaves. Serve cabbage with spinach leaves over plain steamed rice and dollop of ghee or with roti or chapati.

Makes: around 3 Servings of Cabbage with . Ingredients: Cabbage 1/2 of Small Head Leaves 2 Cups Packed Whole Red Chiles 3 – 4 1 Tbsp Salt to taste Method of preparation: Remove outer leaves, wash and shred the cabbage.

Discard the hard part in the middle of the cabbage while shredding. Break dried red chiles into pieces.

Wash and roughly chop the spinach leaves. Heat oil in a pan, add panch phoran.

When mustard seeds start spluttering, add broken red chillies. Fry briefly, stir in shredded cabbage.

Fry for couple of minutes or medium high flame till cabbage softens are start to brown around the edges. Make sure to stir the cabbage continuously to avoid burning.

When cabbage is soft while holding a very light crunch, stir in chopped spinach. Fry for another minute or two and remove from heat.

Season with salt and serve cabbage with spinach leaves over plain steamed rice and dollop of ghee or with roti or chapati. Notes: Make sure cabbage is cooked right.

Suggestions: Adjust the dried red chillies according to taste. Variations: You can also add other vegetables like green beans, potato, fresh peas etc.

. Other Names: Cabbage with , Cabbage Palakura (less)

Splutter mustard seeds and add urad dal (Splutter cumin if using) Add onion when dal turns golden brown Saute till it becomes translucent Add turmeric powder, red chilli powder, coriander powder and chopped beet Saute for a couple of mins and add salt Saute for another minute and turn off heat Transfer to serving bowl and mix chopped coriander leaves Recipe courtesy: foodiliciousnan RELATED RECIPES Stuffed kundru curry Sri Lankan dry pumpkin curry Colacasia curry Sheep`s head curry Pakistani Style Fish curry Ingredients: 1 large - beetroot 1 - onion 1 tsp - coriander powder 1/2 tsp - red chilli powder 1/4 tsp - turmeric powder 1/2 tsp - mustard seeds 1/2 tsp - urad dal (leave out urad dal and mustard and use jeera instead to give it a north-Indian effect) 1/2 tsp - oil 1 tbsp - chopped coriander (less)

Splutter mustard seeds and add urad dal (Splutter cumin if using) Add onion when dal turns golden brown Saute till it becomes translucent Add turmeric powder, red chilli powder, coriander powder and chopped beet Saute for a couple of mins and add salt Saute for another minute and turn off heat Transfer to serving bowl and mix chopped coriander leaves Recipe courtesy: foodiliciousnan RELATED RECIPES Stuffed kundru curry Sri Lankan dry pumpkin curry Colacasia curry Sheep`s head curry Pakistani Style Fish curry Ingredients: 1 large - beetroot 1 - onion 1 tsp - coriander powder 1/2 tsp - red chilli powder 1/4 tsp - turmeric powder 1/2 tsp - mustard seeds 1/2 tsp - urad dal (leave out urad dal and mustard and use jeera instead to give it a north-Indian effect) 1/2 tsp - oil 1 tbsp - chopped coriander (less)