Unveil the flavours

Ingredients: 1. Baby corn - about 5 to 6 nos. 2. Onion - 1 medium sized. 3. Tamarind powder - 1.5 tsp 4. Chilli powder - 1.5 tsp 5. Olive oil - 2 tsp 6. Garam Masala - 1 tsp 7. Jeera + Coriander powder - 1/2 tsp 8. Turmeric powder - a pinch. 9. Salt to taste Method: Cut the baby corn into small thin rounds to help it cook rightly. Chop the onions into long strings. In a pan add olive oil and once it heats up add jeera + Coriander powder, turmeric powder. After 30 seconds add the chopped onions and fry until they turn transperant. Then add baby corn rounds and fry them for another 3-4 minutes. Add tamarind powder, chilli powder, garam masala , salt and fry until the corn is done completely. Variations: You can add capsicum and tomato to get more veggies in the stir fry.

Ingredients: 1. Semiya/Savige/Vermicelli - 150 gms 2. Rava/sooji - 25 gms 3. Boiled Potato - 2 medium sized. - About 100 gms 4. Green Peas - 50 gms 5. Jeera - 1 tsp 6. Green Chilli - 2 7. Red chilli powder - 1.5 tsp 8. Curd - 2 Tbsp 9. Salt - to taste 10. Coriander and curry leaves chopped. 10. oil - to fry. Method: Warm the Semiya and rava in a pan for about 4 minutes. Add Chopped chilli , coriander and curry leaves into a bowl. Add the mashed potatoes, chilli powder, jeera, curd, salt and blanched green peas. Mix the all these ingredients and to this mixture add the warmed semiya and rava. Make small fritters out of the mixture and drop them to the pan with hot oil to deep fry them. These fritters can be enjoyed with tomato sauce. It goes as a side dish with rice and rasam. Evening snacks cannot be better than these mouth watering easy to make hot fritters. ore tasty. Variations: You can add a pinch of garam masala and a cup of copped onions to make these fritters m

Ingredients: 1. 2 cups of grated Carrot. 2. 200gms of unsweetened khova 3. 50 ml of Fresh cream 4. 1.5 cups of Sugar. 5. 1 tsp Cardamom powder 6. 2 Tbsp Ghee 7. Chopped Nut mix ( Optional). Method: On a low flame place a pan and add 1 tbsp of ghee. Add the grated carrot and the fresh cream and stir it. once the carrot is cooked for about 5 - 6 minutes, add the unsweetened khova. Mix well. After the Khova blends with the grated carrot , add sugar and allow it to completely melt. Keep stirring occassionally and ensure low flame until consistency of halwa is reached. Now add the cardamom, nuts and 1 tbsp of ghee. After 10 more minutes of extra stirring transfer the mix onto the plate where you can cut even pieces of the mixture to get the hard and crisp Carrot burfies.

Ingredients: 1. Capsicum - 1 of green, 1 of yellow and 1 of red. 2. Potatoes - 2 to 3 medium sized 3. Onions - 2 to 3 medium sized 4. Paneer - 100 grams 5. Baby Corn - 4 6. Tomatoes - 2 mediom sized 7. Jeera powder - 2 tsp 8. Besan/Channa gram flour - 1 tbsp 9. Curd - 1 tbsp (optional) 10. red Chilli powder - 1 1/2 tsp 11. Garam Masala powder - 1/2 tsp 12. Salt to taste 13. Tamarind powder - 1 tsp 14. Oil - 2 tbsp Method: Dice all the vegetables into equal square shapes (approx 3/4" all sides). Half boil potato and Baby corn in a pinch of salt and drain the water completely. In a bowl mix all the other ingredients except oil. Drop all the diced vegetables and keep it aside for about 10 min for a short marinate. Now place a flat pan on a low flame. Use a sharp stick of 6" long which can run through one set of veggie mix. start with the tough one like potato or babycorn to have the firm grip. Spread a few drops of oil on the pan and place this veggie stick o...

Ingredients: 1. 1 Medium Sized beetroot 2. 1 small carrot 3. 3 cups of wheat flour 4. 2 tbsp of curd/yogurt 5. 1 tsp of cumin seed/Jeera powder 6. 1 tbsp red chilli powder 7. 1/2 tsp of turmeric powder 8. 1 tsp of Garam Masala powder 9. Salt to taste 10. 2 tsp of oil Method: Grate the Beetroot and carrot. In a pan add oil and once it heats up add the turmeric powder, jeera powder, chilli powder. After 15 seconds you add the grated beetroot and carrot. Let this cook for about 8 minutes in low flame. Check every 2 minutes so that it does not charr out. When the veggies look done , add Garam Masala ,salt and mix again for a minute. In a bowl to the wheat flour add the yogurt and the veggie mix cooked. Make the dough an roll them into the form parathas, flip on a pan until completely cooked. Serve hot with Aam Ki Aachar/ Mango pickle or coconut chutney.

Ingredients: 1. Palak/Spinach - about 2 cups when finely chopped. 2. Onion - 1 medium sized 3. Garlic - 4 cloves 4. Ginger - 1 inch 5. Paneer - 50 grams 6. Garam masala - 1.5 tsp 7. Green chilli - 1 - 2 (based on how spicy you want the curry to be) 8. Salt - to taste 9. Oil/butter - 2 tbsp 10. Tamarind powder - 1/2 tsp 11. Jaggery - a pinch of it. 12. Curry and coriander leaves - few strands chopped 13. Jeera - 1/2 tsp Method: 1. Heat oil/butter in a pan and place the paneer cubes into it to let it crisp on each side for about 30 seconds. 2. After you have removed the paneer , in the same pan with oil add jeera , chopped chilli , garlic cloves ,chopped ginger and temper it. After about a minute add the chopped curry leaves and spinach . Keep the flame low and cook until the raw smell of the greens are gone. 3. In another pan add half a tsp of oil and fry the onions until they turn transparent, add the Garam Masala, tamarind powder, salt and mix them well for half a m...

Ingredients: 1. Cauliflower - about 200 grams when cut into small pieces. 2. Ginger - about 1/4 inch 3. Capsicum - half 4. Tomato - 1 Medium sized 5. Onion - 1 Medium sized 6. Cashews - 6 to 8 7. Cumin seeds - 1 tsp 8. Fresh Cream - 2 tsp 9. Coriander and Curry leaves - for garnishing 10. Salt to taste 11. Oil 2 tbsp 12. Green Chilli - 1 13. Tamarind paste - 1 tsp Method: Cut the Cauliflower, tomato, capsicum, ginger, chilli and onion. Boil the cauliflower in salt water and drain the extra water. In a pan heat oil and add cumin seeds , once it splutters, add cut chilli, cashews and ginger. After about a minute add the onions and fry until it turns transparent. Then to this add the Capsicum and saute for a few more minutes until the capsicum turns tender. Now finally add the tomato and after 2 minutes turn off the flame. For the gravy consistency , grind the sauted mixture along with the fresh cream and tamarind paste. Next pour this mixture in a pan and on low flame cook this ...