Pineapple yogurt

Pineapple chunks 1 lb., green/riped chilly 7, as whole, garlic paste 1 tsp., shallots 5,finely chopped,
curry leaf 1 sprig, turmeric powder 1/3 tsp., cumin powder 1/2tsp., salt to taste.
Cook the ingredients in 1 cup water till soft.
Add 2lb. whisked low fat yogurt, adjust salt, allow to bubble in low flame, garnish with curry
leaves. Serve with plain rice or have it separate.
Those prefer hot, can smash the green chilly while use.

Sprouted moong dal carrot mix in coconut...

Moong dal 2 cups, soaked over night, drained and sprouted. Steam cooked for 7 minutes.
Carrot 4, chopped ,steam cooked for 3 minutes. Keep both aside.
Onion 1, garlic cloves 4, both finely chopped, finely grated coconut 1 cup, chilly powder
1/3tsp., turmeric powder 1/4tsp., cumin powder 1/4tsp., salt to taste., cooking oil 1 tbsp.,
cumin seeds 1/4tsp.,curry leaf 2 sprigs.
Heat oil in a wok, drop in cumin seed, half curry leaf, fry, add onion and garlic ,saute till
tender, add powders, coconut, salt ,mix well for 2 minutes, add dal and carrot, combine well,
adjust salt. Transfer in serving bowl, garnish with curry leaves.

Masala brown rice

Brown basmati rice 1 cup, pressure cook for 7 whistles in 21/2 cups water, adding salt to taste.
Carrot 2, cut into 2 cm cubes, cauliflower 1,small, flowers separated and thinly sliced, onion
small 1,thinly sliced, garlic cloves 3,thinly sliced, tomato 1, chopped, cilantro chopped 1 tbsp.,
garam masala 1/2 tsp., pepper powder 1 tsp., cinnamon stick 1 inch, mace a little, fennel seeds
1/2 tsp., cloves 3,cooking oil 11/2 tbsp., salt to taste.
Heat oil in a shallow wok, drop in onion and garlic, saute till aroma spreads, add  tomato saute
 till cooked, add cilantro and masala powders, stir for a minute, add vegetables and salt to taste,
 saute till tender and cooked. Reduce flame ,add rice combine well.
Transfer to a serving dish and serve with low fat yogurt.

Vegetable biryani

Basmati rice 2 cups, cooked in 4 cups water adding salt to taste.Keep aside.
Mixed vegetable pack  1lb.,( broccoli,carrot and water cress mix used here).
Ginger garlic paste 2 tsp., onion small 1,thinly sliced, pepper powder 1 tsp.,
turmeric powder 1/3tsp.,lemon juice 2 tbsp., salt to taste, cooking oil 2 tbsp.,
cinnamon stick 1 inch, cloves 4, fennel seed 1 tsp., mace a pinch, cilantro chopped 2 tbsp.
Heat oil in a shallow wok, drop spices, allow to splatter, add onion, saute till transparent,
add ginger garlic paste, stir, add vegetables, saute till tender, add salt, pepper and turmeric
powder, stir ,add lemon juice, reduce flame, add rice and cilantro,combine well.
Serve with cucumber salad.

Lemon ginger pickle

Lemon medium size 1, cut into small pieces with skin. Ginger  3 inch piece, garlic
cloves 5, green chilly 3, all three chopped, salt to taste, lemon juice 4 tbsp.
Combine the ingredients together and store in a clean air tight glass bottle.
Serve after a week. Nice with rice.
High in vitamin C ,good for cold, fever and intestinal problems.

Prawn noodles

Prawn medium sized 1/2 lb., peeled, deveined, cleaned and cooked adding salt to taste.
Celery ribs 4, sliced, onion 1,sliced, garlic cloves 4, thinly sliced, beans a handful, thinly
sliced, odon noodles  1/2 lb., cooked in boiled water, drained and keep aside.
Salt to taste, tomato sauce 2 tsp., chilly sauce 2 tsp., soy sauce 1 tsp., cooking oil 1tbsp.
Heat oil in a wok drop in onion and garlic, saute till tender, add beans saute till tender,
add prawns ,mix, add sauces and salt to taste, allow to remain for 2 minutes, add noodles
and combine well. Serve hot.

Moong Dal in coconut milk

Moong Dal splits 1 cup, turmeric powder 1/3tsp., garlic cloves 2, shallots 4, both chopped,
chilly powder 1/4 tsp., salt to taste, kasuri methi (dried)1 tsp., curry leaves 2 sprigs,
coconut milk thin 1 cup.
Pressure cook dal, shallots and garlic in 2 glass water for 3 whistles. Allow pressure to
vent out ,put cooker on low flame add turmeric, chilly powders, salt to taste and kasuri methi,
stir well, allow to boil, add coconut milk and allow to bubble, add curry leaves.
Serve with plain rice and rotis.

Brinjal masala

Brinjal 1 lb., sliced, onion 1,thinly sliced, tomato 1, chopped, cilantro chopped 1 tbsp.,
green chilly 2, chilly powder 1/2 tsp., coriander powder 1 tsp., turmeric powder 1/4tsp.,
pepper powder 1/2tsp., salt to taste, curry leaf 1 sprig, cooking oil 1 1/2tbsp.
Heat oil in a shallow pan, drop in onion, saute till transparent ,add brinjal ,green chilly,
curry leaves and salt, saute for three
minutes, reduce flame ,close with a lid, allow to become tender and cooked. Add curry
powders ,mix well and keep for 3- 5 minutes .Transfer to a serving bowl, garnish with
 and serve with roti/ rice.