MIXED LENTILS WITH YOGURT RECIPE

INGREDIENTS FOR MIXED LENTILS WITH YOGURT

Green mung –50 gms
Yellow mung -- 50 gms
Kidney beans – 50 gms
Lobiya [dry beans] – 50 gms
Ginger – garlic paste -- 2 tsp
Turmeric – ½ tsp
Oil – 1 tbsp
Yogurt – 1 cup
Cumin seeds – 2 tsp [roasted and powdered]
Coriander powder – 2 tsp
Red chili powder – 1 tsp
Coriander leaves –1 tbsp [chopped]

METHOD OF PREPARING MIXED LENTILS WITH YOGURT

Mix all the cereals and soak in water overnight. Cook in pressure cooker with salt and turmeric powder. Cook till the cereals are tender.
Heat oil in a pan put ginger garlic paste and fry for 2 minutes. Add roasted cumin seeds, coriander powder and red chili powder and mix gently and fry for 2 minutes.
Open the pressure cooker and add the fried ginger garlic paste and 1 cup of water to the tender cereals. Cook the cereals on medium flame for 2-3 minutes.
Lower the flame and mix the yogurt and stir gently so that the yogurt blends well into pulses. Cook for another 5 minutes more.
Transfer the mixed lentils curry into a serving dish and garnish with coriander leaves.

BANANA SHAKE RECIPE

INGREDIENTS FOR BANANA SHAKE

Ripe bananas – 4 [mashed]
Sugar – 4 tbsp
Chilled milk—3
Almond powder –1 tbsp
Coconut – 2 tbsp
Cardamom powder –1 tsp

METHOD OF PREPARING BANANA SHAKE

Whisk the milk with mashed bananas, sugar, almond powder and grated coconut, at high speed.
Pour into tall glasses, sprinkle with Cardamom powder. Serve chilled.

MINT YOGURT POTATOES RECIPE

INGREDIENTS FOR MINT YOGURT POTATOES

Small sized potatoes – 500 gms
Yogurt – 1 cup
Ginger – garlic paste – 2 tsp
Fresh cream –1 cup
Turmeric powder – ½ tsp
Cumin seeds – 1 tsp [roasted and powdered]
Oil – 3 tbsp
Mint leaves powder – 1 tsp
Green chilies – 3 [chopped]
Salt to taste

METHOD OF MINT YOGURRT POTATOES

Boil the potatoes in salted water. Peel and cut into small pieces and keep aside. Heat oil in a pan and fry the ginger garlic paste till a fine aroma rises. Add turmeric powder, chopped green chilies, cumin seeds powder and salt and fry for another 2 minutes.
Add yogurt and cook for 2 minutes in low flame. Add 3 tbsp of water, bring the mixture to boil and then add the potato pieces. Cook on low flame cover the pan with a lid.
Till all the water evaporates and the gravy has soaked into the potatoes. Sprinkle the mint leaves powder and serve hot with parathas.

MUSHROOM SOUP RECIPE

INGREDIENTS FOR MUSHROOM SOUP RECIPE

Canned mushrooms – 50 gms
Bread croutons per serving –4 slices
Vegetable stock—125 ml
Oil – 2 tbsp
Soya sauce – 2 tbsp
Pepper to taste
Salt to taste

METHOD OF PREPARING MUSHROOM SOUP

Heat oil in a pan and sauté mushrooms for 5 minutes. Bring vegetable stock to boil, add fried mushrooms. Add soya sauce and salt and mix well.
Bring to boil for another 5 minutes. Add pepper to taste. Serve hot with bread croutons.

LENTIL SOUP RECIPE

INGREDIENTS FOR LENTIL SOUP

Masoor dal [orange lentil] – 1 cup
Tomato puree – ½ cup
Shallots – 7
Onions – 2 [chopped]
Garlic flakes – 2 [chopped]
Ginger – 1 piece [chopped]
Butter – 3 tbsp
Red chilies – 4 [chopped]
Cumin seeds—1/2 tsp [roasted]
Coriander seeds – 1 tsp
Parsley – ¼ cup
Salt to taste

METHOD OF PREPARING LENTIL SOUP

Wash and pressure cook the masoor dal in 4 cups of water. Add salt and shallots and cook for 5 minutes. Heat butter in a pan, fry chopped onions for 5 minutes, then add chopped ginger, chopped garlic, roasted cumin seeds, chopped red chilies and coriander seeds and fry for another 5 minutes.
Transfer the fried onions mixture into lentil mixture. Add tomato puree and cook for 10-12 minutes in low flame. Add pepper to taste and serve in soup bowls garnished with Parsely

BANANA SOUP WITH CHEESE RECIPE

INGREDIENTS FOR BANANA SOUP WITH CHEESE

Bananas – 4 [peel bananas and cut into slices]
Oil for frying
Salt to taste
Grated cheese – ¾ cup

METHOD OF BANANA SOUP WITH CHEESE

Heat butter or oil in a pan and fry the banana slices. Mash and add to hot stock blending well.
Season to taste, and cook for 10 minutes in low flame.
Add cheese and serve hot.

TOMATO RED MASALA CURRY [THAKALI THOkKU] RECIPE

INGREDIENTSFOR THE MASALA

Red chilies -- 500 gms

Coriander seeds – 500 gms

Tuver dal – 50 gms

Chana dal – 50 gms

Fenugreek seeds – 1 handful

Pepper – 50 gms

Cumin seeds – 1 handful

Dry ginger – 1 small piece

Rice – 50 gms [roasted]
Curry leaves – 2 strands

METHOD OF PREPARATION OF MASALA

Heat a thick bottomed pan and fry all the ingredients 5-8 minutes in low flame without oil.

Grind all the ingredients in a mixer grinder and keep in an air tight container.[you can keep it for 6 months]

INGREDIENTS FOR TOMATO CURRY

Tomatoes – 3 [chopped]
Onion s – 3 [chopped]
Garlic flakes – 3 [chopped]
Curry leaves – 1 strand
Water – 2 cups
Salt to taste
Oil – 1 tbsp

METHOD OF PREPARING  TOMATO RED MASALA CURRY

Heat oil in a pan and put chopped onions, chopped garlic flakes, curry leaves and fry for 5 minutes.
Add chopped tomatoes, salt and fry for another 10 minutes in low flame. Add 2 tsp masala powder and mix gently. Add 2 cups of water and cook for another 5 minutes.
Transfer the tomato curry into a serving bowl and serve hot with rice or chappati.

LYCHEE PINEAPPLE MIXED JUICE RECIPE

INGREDIENTS  FOR LYCHEE PINAPPLE MIXED JUICE

Lychee pulp – ¼ cup
Pineapplejuice—1/2 cup
Coconut cream—2 tbsp

METHOD OF PREPARING LYCHEE PINEAPPLE MIXED JUICE

Mix all the ingredients together and blend with crushed ice.
Serve it in a cocktail glass.
Garnish with fresh mint leaves.

LEMON ORANGE LYCHEE MIXED JUICE RECIPE

INGREDIENTS FOR LEMON ORANGE  LYCHEE MIXED JUICE

Fresh lemon juice – 2 tbsp
Lychee pulp – ½ cup
Fresh orange juice – ¼ cup
Few mint leaves

METHOD FOR PREPARING MIXED JUICE

Mix all the ingredients together in blender.
Serve in a cocktail glass garnished with mintleaves.

SOYA CHUNKS CHILLI FRY RECIPE

Soya Chunks Chilli Fry

INGREDIENTS FOR SOYA  CHUNKS CHILLI FRY

Soya chunks – 1 cup [soak in water for 20 minutes]
Onion – 2 [chopped]
Ginger paste – 1 tsp
Ginger paste –1 tsp
Green chilies – 3 [chopped]
Coconut – 2 tbsp [cut into small pieces]
Carrot – ½ cup [grated]
Red chilli powder – 1 tsp
Pepper – ½ tsp
Tomato puree –1/2 cup
Turmeric powder – ¼ tsp
Garam masala powder – ½ tsp
Coriander powder – 2 tsp
Curry leaves – 2 strands
Oil 3 tbsp
Salt to taste

METHOD OF PREPARING SOYA CHUNKS CHILLI FRY

Squeeze the soya chunks and cut into small pieces and boiled with salt. Heat oil in a pan and put chopped onions, ginger garlic paste, chopped green chilies, curry leaves, coconut pieces and grated carrots and fry for 6—8 minutes.
Add coriander powder, red chilli powder and turmeric powder and fry for 2 minutes.
Add garam masala powder pepper powder and salt. Add tomato puree and fry for another 5 minutes. Add boiled soya chunks and ½ cup of water and cook for 10 minutes on low flame.
Transfer the soya chunks fry in to a serving dish and serve hot with steamed rice or chappati.