Beef Roast

Square pieces of boneless beef, 1 k., lime juice 1/4 cup, salt to taste, ginger garlic paste a tbsp. each. Combine the ingredients and keep aside for two hours. Pressure cook for a whistle.
Onion 2, ginger 1 inch pc., garlic cloves 4, green chilli 2, all sliced.
Curry leaf a sprig, Kashmiri chilli powder a tbsp., coriander 1 tbsp., garam masala 2 tsp., coconut oil 1/4 cup.
Heat oil in a wok, drop in onion, garlic, ginger and green chilli in it, sauté thoroughly and allow to tender, add curry powders, sauté for 30 seconds, add cooked beef, combine well, reduce the flame and allow to get the gravy thicken and cover the pieces completely. Adjust salt and transfer into a serving bowl. Serve with rice, chapatti or roti.

Carrot beans stir fry

Beans 300g., carrot 3 no:, both cut into slender pieces. Steam cook sprinkling salt to taste and keep aside.
Onion 1, garlic cloves 5, both cut into thin pieces.
Coconut oil as required to stir fry.
Heat oil in a shallow pan, drop in onion and garlic, allow to become tender, drop in cooked veggies, sauté till cooked and garnished well.

Pani Puri or Golgappa

Pani Puri is puffed small balls made of wheat flour and salt to taste. It can be made at home and readily available at grocery stores. Fill the balls with cooked potato chickpeas and onion mix served with sweet, spicy and tangy mint flavoured liquid, tempt the food lovers to have a try. Once you tried it takes your taste buds to enjoy and experience all the flavours in it going for a second try. The taste of chat masala, date tamarind chutney, red chilli chutney, coriander leaves and tomato or green chilli bits will make you a great fan of Golgappa. This is a balanced diet loved by all ages. This is a popular street food in North and East India and now across India.

A cute Salad for kids

Cucumber 2, peeled and sliced, Pineapple cubes 1 cup, salt to taste, sugar 1 tsp.
Decorate the veggie and the fruit as your design. Sprinkle the salt and sugar. Ready to serve. Preferred by kids most.

Carrot egg for kids

Carrot grated 1 tbsp., egg 1, salt to taste, grated garlic a pinch, butter a little.
Break the egg, add the rest of the ingredients. Whisk well.
Heat a pan, add butter, pour the egg mix, scramble it and serve.
 

Sweet Kadubu... A Mangalorean snack...

Idli rawa 2 cups, fried, rice flour 2 tsp., salt to taste, ghee 2 tsp., grated coconut 1 cup, cumin seeds 1tsp., sugar 4 tbsp., water 4 cups. Boil the water in a wok, add the ingredients into the boiling water, stir continuously, reduce the flame, combine well till a soft dough is formed. Allow to cool, make small patties as desired and steam cook for three minutes. The snack can be served with hot tea or coffee.

Noodle soup for winter....

Cook the noodles as directed and drain it allow to cool down.
Carrot 1, beans a handful, zucchini 1, onion 1, all cubed, garlic cloves 4, chopped. Cook the veggies till tender.
Add salt to taste. Add a tbsp. soy sauce. Add cooked noodles. Combine well. Allow to bubble. Add a tsp. butter to the soup. Serve hot and have a family time.

Simple moongdal recipe

Moong dal splits 1 cup, shallot 1, chopped. Pressure cook the ingredients and allow to cool.
Coconut milk 1/2 cup, curry leaf a sprig, spring onion 1 stalk, cut into 2inch length, salt to taste, ghee 1 tsp.
Mash the ingredients in the pressure cooker, add salt, curry leaves and coconut milk, allow to bubble, add ghee and spring onion. Combine well, adjust salt and transfer into a serving bowl. Serve with rice and chapatti.

Cabbage with spring onion

Cabbage medium 1, onion 1, garlic cloves 6, ginger 2 inch, all finely chopped. Spring onion 2 stalks, chopped.
Grated coconut 2 cups, turmeric powder 1tsp., salt to taste, cumin powder 1tsp. Squeeze the mix with hand and keep aside.
Coconut oil 2 tbsp., mustard seeds 1tsp., urd dal (black lentils) splits 2 tbsp., curry leaf a sprig, dried chilli 3, broken into 2.
Heat the oil in a wok, drop in urd dal, sauté till light brown, drop in mustard seeds, allow to splutter, add red chilli followed by curry leaves and then add onion, garlic and ginger, Saute till tender add cabbage, combine well and allow to cook in low flame. When cooked add coconut mix, combine well and adjust salt and garnish with spring onion. Mix well and transfer into a serving bowl.
Serve with rice/ roti/ chapatti.