Veggie Roll

Ingredients:
Rotis 6-7 (Refer how to make Roti in Flat bread category)
or Tortillas ( any flavour)

For filling; For 6-7 rolls
1/2 Cup Sour cream or Cream cheese
Vegetables like;
Finely Chopped Onion
Finely Chopped Bell pepper
Finely Chopped Tomato
Cut Lettuce
Grated carrot
Shredded Cabbage
Crushed Red chilli to taste(optional)
Salt to taste
Olive oil 1tsp
Green chilli paste to taste
Black pepper to sprinkle
Grated Cheese ( optional)

Method;
In a large bowl put all chopped vegetables, sour cream, chilli paste, oil, red chilli, black pepper and salt.
Mix all the ingredients well, rest for 5min, and spread ladle full of mixture on rotis and sprinkle black pepper on it.
Roll the rotis tightly and serve immediately.

Variation; Guacamole can be used in place of cream cheese or sour cream.

Oats Daal Dosa (Adai)

Ingredients:

1 Cup different Daals and Rice together
(channa, urad, split yellow moong) I have used very less quantity of channa daal compared to other daals.
1 Cup quick cook Oats
1tbsp Methi seeds (fenugreek)
8-10 Whole Red chilli or according to taste
1/4 tsp Asafoetida
1 tsp Ginger paste
Chopped Coriander leaves
1tsp Jeera
Oil as Required
Salt to taste

Method:
Soak daals, rice and fenugreek seeds in water for 5-6 hours.
Take out execs water and put them into blender or grinder.
Add cumin seeds, red chillies, coriander leaves and oats to the blender and blend into fine paste like a dose batter.
Add salt and stir well, rest the batter for an hour.
Oats will puff up and batter will become thick after 1 hour.
Now add enough water to get pouring consistency.
Heat the gridle put 1/2 sp oil spread it, pour a ladle of batter and spread like a dosa.
Cook both sides, now crispy daal dosa ready to serve.

Variation: You can add chopped onion to the batter.
Red chillies also can be replaced with Green chilli.

Healthy Sprouts Sandwich

Ingredients:
Living Sprouts 1 Bunch ( I have used  Sydney Bean Sprouts here)
Lettuce leaves- Few pieces
1/2 Cup Hung Curd
Chopped Onion 2-3 sp
Chopped Capcicum 2sp
Chopped Tomato 2 sp
Red Crushed chilli to taste
Black pepper to taste
Lemon juice to taste
Salt to taste

Method ;

Mix hung curd (drain out  water from the curd) and chopped vegetables together.
Add black pepper, salt, black pepper, red chilli and lemon juice to it.
Lightly roast the bread in a toaster or on tava.
Spread 1 or 2 spoons of curd mixture on the bread slice, then put lettuce and lots of sprouts.
Cover with another slice and serve with sauce.
To enhance the taste, add grated cheese to the curd mixture.
( I have used only curd here)

Note:

 You can replace the sprouts with any other type of sprouts or vegetables if not available.

Corn Tortillas

Ingredients:
1 cup "Yellow fine Corn flour"
1/3 cup "All purpose flour" ( Maida)
Salt to taste
2 tsp Oil

Method:

Mix corn flour and all purpose flour in a large bowl.
Then add salt and oil, mix properly, keep adding water until dough becomes soft.
Wrap the dough or cover with cloth for at least half an hour.
Divide the dough into equal parts and roll each with rolling pin, make a round shaped tortillas.
Bake them on tava both sides and keep them in close container for softness.
Use these tortillas for wraps, tacos, burritos etc.

Fruit and Veggie Salad with Mustered Dressing

Ingredients:

1 Sliced Red Apple
1 Green Pear
Few Red Grapes or any color
1/2 Cup Chopped Lettuce
Iceburg or Butter Head

For Dressing:

1 tsp Olive Oil
3/4 tsp White Mustered powder
Half Lemon
Salt as required
Black pepper as required

Method:
Put all chopped vegetable and fruits in a large bowl.
Wisk the dressing ingredients and pour on the veggie - fruit mixture.
Toss all together, serve immediately.

This is an easy and tasty salad which can be prepared in few minutes.
Add dressing mix only when it is served, otherwise fruit mixture will become soggy and loose it's freshness.

Onion Chutney

Ingredients:
2 large Red Onion
8-10 Whole Red chilli
Marble sized Tamerind pulp
Pinch of Asafoetida
1/2 Turmeric powder
1 tsp Mustered seeds
2 tsp Oil
Salt to taste

Method;

Chop the onions and red chilies and keep them aside.
Heat oil in a pan, add mustered seeds, when they splutter add the chopped onion, asafoetida and chilli together, fry until onion turn into brown color, later add turmeric powder.
Now add tamarind (you can also use 1 1/2 tsp tamarind paste instead of pulp) and saute for a min, finish with adding salt.
Let the mixture cool down completely then blend into paste (like seen in the picture) without adding water.
You can store in the fridge up to one week.
This chutney goes very well with capati, idli, dose etc.

Note; Do not add water while grinding that can help you store longer time in the fridge.

Curry Powder (Karakinapudi)

Ingredients:
1Cup fresh Curry Leaves
1/4 cup Channa Daal
1/4 cup Urad Daal
Pinch of Asafetida (Hing)
10-12 Red whole chill
Oil to fry
Salt to taste

Method:

Heat 1sp oil in Kadai, put channa daal fry for few min.
Then add urad daal, fry until slight change in color and aroma comes.
Take out the daals and put 1/2 sp oil in same Kadai, add curry leaves and red chilli, fry them until crisp.
Once cool down blend into powder.
Serve with hot rice and ghee, also goes well with idli ,dose,upama etc

Ginger-Garlic-Green chilli Paste

Ingredients:

Ginger paste:
Root Ginger 1cup
Salt 1tsp
Oil 2 tsp

Method:
Wash ginger, dry properly and retain the skin which has goodness in it.
Chop into small pieces and blend with salt, oil together into paste.
Store in the fridge upto 15-20 days, stay in freezer for months together.

Garlic Paste:

Garlic cloves 1cup

Salt 1tsp

Oil 2 tsp

Method:

Peel the skin and blend with salt, oil together into paste.

Store in the fridge upto 15-20 days, stay in freezer for months together.

Green Chilli Paste:

Small Green chill 1cup

Salt 1tsp

Oil 2 tsp

Method:

Take out the stem and blend with salt, oil together into paste.

Store in the fridge upto 15-20 days, stay in freezer for months together.

Note: As a part of health cooking these are basic necessities in your day to day cooking activities. 

Turmeric Paste

Ingredients:

Fresh Turmeric roots - 8-10 pieces
oil 2-3 tsp
Salt 1tsp

Method:

Wash turmeric roots dry them thoroughly.
Take out the skin and chop them .
Put them in blender along with salt and oil.
Griend into fine paste without adding water.
Paste can be used in place of turmeric powder which has good color aroma and healthier
also.
Store in the fridge up to 15-20 days. Stay long time if kept in the freezer.

Note : Handle carefully as it  has a strong color.

Instant Oats Dosa

Ingredients:

I cup Quick cook Oatmeal
1/4 Rice flour
1/3 cup Semolina (Rava)
1/2 cup Chopped Onion
1tsp Ginger paste
Green chilli paste as required
1tsp Cumin Seeds
1 tsp Fresh Turmeric paste ( or 1/2 tsp turmeric powder)
Salt to taste
Oil as required
Water as needed

Method:

Dry roast oats till nutty aroma comes, then blend into powder.
Mix flour, semolina, ginger paste, cumin, turmeric, onion and salt together.
Add enough water and get thin consistency (watery).
Rest the batter for 10min.
Pour thin layer on hot griddle and allow to cook on medium flame.
(Like how you make Rava dosa)
Cook on both side, crispy Oats dosa ready to eat with  chutney.

Note;  Dosa taste so good and healthy too.
Knowing health advantages in fresh turmeric paste I have made it as a part or my pantry which gives good color and aroma, but do not add any great addition in taste.
You can refer  BASIC category on my blog ...How to make Turmeric paste.

Masala Powder for Buttermilk (Majjige)

Ingredients:
Handful of fresh Curry leaves
2 tsp Cumin seeds
8-10 Black peppercorn
1/2 tsp dry Ginger powder
Salt to taste

Method:

Wash curry leaves and dry them properly.
Microwave (high) them for 3-4 min. till become crunchy, then allow it to cool down.
(By doing this way leaves will retain it's color, OR dry them under sun light and you can also buy dry curry leaves from super market).
Dry roast cumin seeds and pepper corn until aroma comes.
Allow it cool and blend in powder form, store in airtight container.
Add 1or 2 pinch per glass of butter milk, it taste so good and healthy also.

Note: There will not be difference in taste but color changes if roasted them on stove top.

Veg. Pulav with Turmeric Root

Coming soon

Moong Daal Rasam (Saru)

This is easy and quick dish prepared in short period without much preparation.

Ingredients:

1/2 cup split Yellow Moong Daal
1 small Tomato
2 small chopped Green chilli
Few Curry leaves
Few Coriander leaves
2 tsp Lemon juice
Water as needed
Salt to taste

For Tempering:
1 tsp Oil or Butter
1/2 tsp Cumin
1/4 tsp Turmeric
Pinch of Asafoetida

Pressure cook daal and smash it once cool down.
Chop the tomato and coriander leaves.
Take a sauce pan put oil or butter, add cumin seeds, asafoetida, chopped chilli, turmeric and curry leaves.
Add chopped tomato and then saute for a min.
Then add cooked daal and a cup of water, cook for 10 min on simmer.
Add salt, lemon juice and garnish with coriander leaves.

Note; This dish is suitable with Rice and also chapati if consistency is thicker.

Oats Nutri Bar

Ingredients:

1 Cup quick cook Oats

2 tbsp All purpose flour

2 tbsp crushed Almonds and raisins OR any dry fruits of your choice

2 tsp honey

2 tsp Brown sugar

2 tbsp condensed milk

1tsp Flax seed meal (used in place of egg)

1/4 tsp cinnamon powder

milk as needed

pinch of salt

Method:

Preheat oven to 325'F or 160'C for 10 min.

Blend flax seed meal in 3 tsp warm water then add to other ingredients.

In a bowl add all ingredients, mix well. Batter should be as smooth as chapati dough. Add milk if necessary.

Spread dough 1cm thick into baking tin and bake till it turns into golden brown.

Allow it to cool and cut into pieces.

Serve crunchy chew bar for breakfast.

Carrot Payasa

Ingredients:

1cup finely Grated Carrot
2 tsp Ghee ( clarified butter)
10-12 Almonds
3 tbsp Sugar
1/2 litre Milk
Pinch of cardamom powder
Any Dry fruit to garnish

Method:

Heat ghee in a pan and fry carrot until raw smell go off.
Put almonds into boiling water, let them soak for few min.
Separates the skin when it becomes tender.
Blend them with little milk into course paste, then add it to the carrot.
Add rest of the milk and allow to cook for 10 min on low flame then add sugar.
Mix properly and stir continuously and cook for a minute or two till sugar dissolve.
Serve cold.

Cabbage 'n Cauliflower Paratha

Ingredients:

For Dough:
Atta or Whole Wheat Flour 2 Cups

Salt 1/4 tsp

Oil 1/2 tsp

Method;

Add all three ingredients together and put water as required, knead a soft dough. ( like a chapati dough)

Rest the dough for 15min.

For Stuffing:
1/2 cup Shredded Cabbage
1/2 cup Shredded Cauliflower
1 medium chopped Onion
1 tsp Cumin powder

3-4 Green chilli (Chopped)

1 tsp Ginger paste

1 tsp oil

2-3 tbsp Soyaflour

Salt to taste

Method:

Heat oil in a  sauce pan saute ginger and chilli paste. Then add onion saute until becomes trasulent.

Then add shredded cabbage and cauliflower saute till becomes tender, then add cumin powder.

When you add salt it leaves out water, add soya flour which will absorb the water and make thick dough. 

Allow the mixture to cool down.

Take one portion of dough and 3/4 potion of stuffing.

Press the dough with hand making edges thinner than the centre, put the stuffing and close from all sides.

Roll the dough with rolling pin evenly, approx make 2mm thickness.

Put it on hot gridle, when it is half cooked apply butter or ghee on both side and cook.

Serve hot with Pickle and Curd.

Avocado Dip

Ingredients:

2 tbsp Guacamole
1 tbsp chopped chopped capcicum (any color or different color s can be used)
(I have used red and green.)
1 tbsp chopped onion.
Salt if needed (Because Guacamole already has salt in it)
Black pepper to taste

Method:
Mix all ingredients and sprinkle pepper.
This is a delicious dip served with chips and sandwiches. (I have used here sandwich stuffing  with butter head lettuce).
I have used wholemeal bread slightly roasted in the toaster.

Guacamole

Ingredients:

2 Avocado
5-6 big Garlic cloves
3-4 small Green chilli (or according to taste)
11/2 tsp Lemon juice
1tsp Cumin powder
Salt to taste

Method:

Cut the avocado, discard skin and seed,  scoop off the pulp.
Put  all ingredients in a blender or food processor  make into a paste.
This is a basic receipt used for rolls, dips, sandwiches etc.
This dish can be stored in airtight jar in freezer upto a month or so.

Whole Wheat Halwa

Ingredients:

1 cup Whole Wheat Flour (Atta)

1/4 cup Ghee or Clarrified butter

3/4 cup Sugar

1/4 tsp Cardamom powder

Chopped dry fruits to taste

Method;

Heat ghee in a heavy bottom pan, add wheat flour and fry untill aroma comes and flour turns into light brown.
Keep the medium flame, add water slowly stirring constantly, try to avoid lumps to form.

Add sugar, cook until paste forms into thick lump and get off from the pan.

Garnish with cardamom powder and chopped dry fruits. Now Wheat halwa ready to eat.

Serve hot or else cold.

Banana with Oats Milkshake

Serves 2 persons
Cooking time; 5min
Preparation; 5min

Ingredients;
1 Ripe Banana
2 tbsp Quick Cook Oats
1 tbsp Honey or Sugar
Milk as needed approx. 1 1/2 Cup
Pinch of cardamom powder (optional)

Method:

Blend oats into powder or you can use oats bran to avoid this procedure.
Then add chopped banana, honey, milk and oats in a blender until becomes puree.
Milk as needed depending on consistency you need.
Add cardamom powder if you like.
Serve chilled.

Ghatias

Ingredients:
2 Cup Gram Flour
1/2 Cup Rice flour
2 tbsp Oil to mix with flour
White Chilli powder or Red Chilli powder to taste
(if not available)
1/4 tsp Asafoetida
1/2 tsp Cumin Powder
1tsp Ground Carom seeds
Salt to taste
Oil to fry

Method:


Mix both the flours well, add other dry ingredients and 2 tbsp oil, then add water little by little to make a thick dough. 
Kneed the dough with light hands to fully incorporate the other ingredients.
To make  murukkus, grease your fingers and take a little dough fill into Murukku maker, thick sev mould.  
Heat oil on medium flame and fry them in batches, gently slide them on other side. fry till it becomes crisp and golden color.
Drain excess oil on paper towel and let it cool before serving them.
 Store them in airtight container. 

Methi Paratha

Ingredients:

For Dough
Atta or Whole Wheat Flour 2 Cups
Salt 1/4 tsp
Oil 1/2 tsp

Method;
Add all three ingredients together and put water as required ,knead a soft dough.
Rest the dough for 15min.

For stuffing:
Methi Leaves 4 Cups
Onion 1 large
Ginger-Garlic paste 1tsp together
Jeera (cumin) powder 1/2 tsp
Soya or Yellow corn flour 3tbsp
Red chilli powder or Green chill paste to taste
Salt to taste
Oil 1tsp
Ghee or Butter to apply

Method:

Wash the methi leaves and chop them finely, and also chop the onion too.
Heat oil in a pan or sauce pan, fry ginger-garlic paste then add onion saute until becomes transparent.
Then add methi leaves and other dry ingredients (except soya or corn flour) and saute for a min.
When you add salt it leaves out water, then add soya or corn flour which will absorb the water, make thick dough so it does not come out when you are rolling the paratha.
Take one portion of dough and 3/4 potion of stuffing.
Press the dough with hand making edges thinner than the centre, put the lump of stuffing and close from all sides.
Roll the dough with rolling pin evenly, approx make 2mm thickness.
Put it on hot gridle, once it is half cooked apply butter or ghee on both side and cook further.
Serve hot with Pickle and Curd or Raita.

This is also a perfect dish for lunch box.

Green Veggie Pasta

This is a very easy and delicious receipe.

Ingredients:

1 cup Penne Pasta (or any short pasta)
1/2 Zukini or Cucumber
1 Medium Bell pepper (green color)
1 small bunch Palak (spinach)
1/4 tsp dried Besil or few fresh basil leaves if available
1/2 tsp finely chopped Garlic or 1/2 tsp garlic powder can be used
1/2 tsp Spegatti seasoning
1tsp Lemon juice
Black pepper to taste
11/2 tsp Olive oil
Salt to taste

Method:

Boil pasta until it becomes tender and wash under running water to avoid further cooking.
Cut zukini and bell pepper in lengthwise and keep them aside.
Heat 1tsp oil in a pan, put garlic and other vegetables and then saute for few secs.
Then add boiled pasta, seasoning and basil... mix well.
Blend chopped spinach, 1/2 tsp oil, green chilli, lemon juice together with little water.
Add this mixture to pasta and cook for 1-2 min.
Finally sprinkle grated permasen cheese, mix well.
The delicious pasta ready to serve.

Bajra Roti

Ingredients;

2 cup Bajra flour
2 tsp Sesame seeds
Water as needed
Extra flour dusting

Method;

Take the flour in large plate, add 1/4 cup of hot water and mix it properly.
Add water to the flour till you get soft dough.
Knead the dough for 2-3 min.
Make a small ball, dust enough with flour and start patting the dough ball with hand.
Sprinkle sesame seeds and gradually expand the roti by rotating till you get 1mm thickness.
Heat the Tava on medium flame, put the roti upside down and apply water on top side.
Then turn it over and cook until brown spot seen on both side.
Serve hot or cold with butter and any dry chutney.

Bhogi Oota

This is an auspicious meal served on previous day of Sankranti
Sweet pongal, Khara pongal, Bajra Roti with butter, Potato Curry, Gojju, Huchchellu Chutey, and Korambari

Mini Party Pizza

This is most suitable receipe for many small occasion like birthday party, get together etc

Ingridients:

1 loaf French Bread 

2 medium  Capcicum  ( Get yellow, red, purple if available)

2 large deseeded chopped Tomatos.

1 large Onion ( chopped lengthwise)

1tsp Garlic paste

1tsp Tomato Sauce

1 tsp Italian seasoning( or dried origano, basil)

Ground black pepper to taste.

Mozzerella cheese as required

1 tsp Olive oil

Salt to taste.

Method;

Cut bread into 1/2 inch thickness and keep them aside.

Heat oil in a pan, add garlic paste, saute for few mins and then add onion, other vegetables and seasoning. Saute for a min.

Take the bread slice and spread veggie mixture with grated cheese and pepper.

Bake for 6-7 mins in Garlic bread mode (if available in your oven) or  230'C in preheated oven until cheese melts.

Serve as a party snack or with evening tea.

NOTE; This receipt is suitable for kid's lunch box. (Try to use wholemeal bread if you need to pack for lunch box so that it will remain soft to eat even when cool down.)

Apple and Oats Milkshake

Ingredients;

2 medium size Red Apple

1/2 cup Quick cook Oats

3-4 tbsp packed Brown Sugar or white sugar (I have used brown sugar here).

Pinch of Cinnamon powder (optional)

2 1/2 cup Low fat Milk 

Method:

Wash the apple peel off the skin and cut into small pieces.

Blend oats into powder in a mixie jar. (You can use oat bran to avoid this process).

Combine apple, milk, sugar and cinnamon powder into blender and blend until it becomes floothy.

Serve chilled.

This is a healthy drink and perfect for breakfast.

Variation;

Honey can be used in place of sugar.

Patra (Patrode)

coming soon

Fruit and Veggie Salad with Honey dressing

This is an easy salad which you prepare in no time and very tasty.

Ingredients:

Chopped Lettuce
Sliced deseeded Tomatos
Sliced Green Pear
Few strawberry pieces
Chopped Celary stalk (optional)
Chopped Walnut or Almonds

For Dressing:
Honey 2 tsp
Lemon juice 1tsp
 Olive oil 1/2 tsp
Red chilli flakes to taste
Black pepper to taste
Salt to taste

Method;
Combine all dressing ingredients and wisk them.
Combine all fruit and veggies and mix with dressing.
Serve immediately.

Note: The vegetables become soggy if prepared in advance.
Prepare and serve immediately.

Palak Muthia

Ingredients;

2 cup chopped Spinach (Palak)
Wheat grained flour (semolina)- 1 cup
Soya flour 1/2 cup Oil- 2 tbsp  instead of (use less oil(1tbsp) or no oil and use ENO 1/2 tsp)
Yogurt- 2 tsp
Green chili paste- 2 tsp
Ginger paste- 1 tsp
Garlic paste- 1 tsp
Red chili powder- 1 tsp
Turmeric- 1 tsp
Sugar / jaggerry- 2 tbsp
Lemon juice- 1 tbsp
Salt to taste


For seasoning:
Mustard- 1 tsp
Cumin- 1 tsp
Sesame seed – 2 tsp
Curry leaves- 4-5
Oil- 2 tbsp
Asafetida- pinch
Coriander leaves- 2 tbsp
lemon juice- 1 tsp


Method;
Chooped Palak and soya flour mix with 2 tbsp oil, yogurt, green chili- ginger- garlic paste, red chili powder, turmeric, coriander powder,  sugar/ jaggerry, lemon juice  ½ cup water, the wheat grained flour in a large bowl to make dough.
Divide dough into 7 -8 parts, make a long roll. Place all roll in preheated steamer for 15- 20 min. Cut roll in ½ inch.
 Heat 2 tbsp oil in a small pan. Splutter mustard, cumin, sesame seed, curry leave and asafetida.
Pour over cooked muthia. Garnish with coriander and lemon juice.
 Ready to serve.


This is aside dish for lunch or dinner also as tea time snacks!

Paneer Pavbhaji

Ingredients;

For Bhaji
3 large Potatoes
4 large Tomatos
2 medium onions
1 medium Bell pepper (capcicum)
1/2 cup Fresh or Frozen peas
1/2 cup grated Paneer
1 tsp Ginger-Garlic paste (each)
3-4 tsp Pavbhaji masala
1tsp Red Chilli powder
1/2 tsp ground Turmeric
1/4 cup chopped coriander leaves
3-4 tsp oil
Few cubes of Butter
Salt to taste
Burger buns or pav bun as required (Available in any super market or bakery shop)

To Garnish
1 Onion finely chopped
1 Small bunch finely chopped coriander
Grated Paneer to sprinkle
Lemon to taste

Method;

Boil potatoes softly and smash with hand or potato smasher.
Heat oil in a pan add ginger -garlic paste and chopped onion saute for few min.
Add all dry powders like pav bhaji masala,turmeric,chilli powder saute for a min.
Add chopped capcicum saute for a min then add tomatoes, peas, paneer.
Now add smashed potatoes and water, boil for 10 min on simmer, stirring occasionally.
Bhaji should be at pouring  consistency.
Cut the bun into half and apply butter on both sides, heat on griddle.
Garnish bhaji with chopped onion and coriander leaves.
Sprinkle paneer and lemon on it.
Serve hot with pav bun.

Sweet corn Veggie soup

Ingredients;

1/2 cup finely chopped Beans
1/2 cup frozen Sweet Corn
1/4 finely chopped carrot
1/4 cup chopped cauliflower
1tsp Ginger paste
Black pepper to taste
1/2 cup Milk
2 tbsp Corn starch
Coriander leaves to garnish
Salt to taste
1tsp butter or olive oil

Method;

Heat the butter in a sauce pan add ginger paste and other vegetables saute for 1-2 min.
Put 3-31/2 cup of water, salt, crushed black pepper and cover with lid,
Bring it to boil on medium flame.
Dissolve corn starch in 1/4 cup of water add slowly so it does not form lumps stirring continuously.
Add milk, mix well and switch of the flame.
Sprinkle pepper and coriander.
 Serve hot.

Green Apple Chutney

Ingredients;
2  finely Grated Green apple
1tsp Red chilli powder (or according to your taste)
1/4 Turmeric powder
1/2 tsp roasted Fenugreek powder
Pinch of Asafetida
2 tsp oil
2-3 whole Red Chilli

Method;

Heat oil in a pan, add mustered seeds when splutter put asafoetida, turmeric, fenugreek powder and whole chilli. Saute for few seconds.
Then add grated green apple and saute for 2-3 mins until becomes tender and mix well.
Serve with chapati, bread, idli.
Stay good up to a week when stored in the fridge.

Pineapple Pudding/Sira

Ingredients;

1 cup fine Sooji or Semolina
4 tbsp Ghee or Clarified butter
3/4 cup sugar
1/2 cup  fresh Pineapple pulp (semi pureed)
1/4 tsp Cardamom powder
Chopped dry fruits to garnish

Method;

Put ghee in a kadai or frying pan add semolina and fry untill turns into light brown color.
In another pan put sugar add 2 cups of water and pineapple pulp.
Allow it to boil for few min, then add roasted semolina.
Stir  constantly until it becomes smooth paste.
Sprinkle cardamom powder and garnish with chopped dry fruits.
Serve hot or else cold.

Vegetable and Fruit salad with Yogurt dressing

Ingredients:

1 sliced Red Apple
1 sliced Pear
1/2 chopped Bell Pepper ( I have used yellow and red color pepper)
Few chopped leaves of lettuce
2-3 sticke of Asparagus (semi cooked)
1 small deseeded tomato
Few Baby Beans -semi cooked(optional)
1 celery stalk (chopped)
Wallnut to sprinkle

Dressing:

3 tbsp thick Yogurt or Curd
1tsp Olive oil
1tsp Lemon juice
1/2 Brown sugar
Salt to taste
Pepper to taste

Method:
Wisk the dressing ingredients sprinkle on veggies and fruits
Sprinkle black pepper and serve immediately.

Variations; Wallnuts can replaced with almonds and brown sugar with normal sugar or honey
                 Vegetables and fruits can be changed according to your taste.

Oats Patties for Burgers and Breads

Ingredients:

2 cups Quick cook Rolled Oats
1/2 cup grated Carrots
1/2 cup grated Cabbage
1/2 cup chopped Onion
1/2 cup chopped Cucumber
1/4 cup chopped Bell pepper (any colour)
Green chill paste to taste
1/2 tsp Ginger- Garlic paste (each)
2 tbsp Soya flour
1tsp herbs like Origano, Basil, (dry form)
Salt to taste
Black pepper to taste
Olive oil to shallow fry

Method:

Heat 1 tsp of  oil in a skillet add ginger- garlic paste saute for min.
Add all chopped vegetable to it and saute for 1-2 min  Do not over cook the vegetables. Take away from fire let it cool.
Add other ingredients mix properly until it forms patties consistency (thick dough). You do not need extra water as vegetables have enough water in it.
Make patties in round shape, shallow fry in olive oil.
Serve as a patties for burgers or breads or as it is with any dips.

Serving tip: To enhance the taste, serve with avocado dip.