Lemon Black berry cookies

Ingredients:

¾ cup butter, softened
¾ cup sugar

1 egg
1 tsp. vanilla
1 T. lemon zest (approx.)
1 T. lemon juice
½ tsp. salt
½ tsp. baking powder
2 cups flour
1 handful fresh blackberries (about ½ cup)

Method:

1. Beat butter and sugar until light and fluffy, about 4-5 minutes.
2. Add egg, vanilla, lemon zest and juice. Mix well.
3. Add salt, baking powder, and flour, and mix just until combined.
4. Slice berries in half.
5.  Fold berries into dough gently, do not over mix.
6. Drop spoonfuls of dough onto baking sheet and bake at 350 degrees for 12-14 minutes.
7. Let the cookies cool and serve

Coconut Cookies

Ingredients:

Butter -1 cup
Granulated White sugar- 1 cup
All purpose flour- 2 cups
Salt -1/2 tsp
Baking powder -1 tsp
Egg -1
Dry Coconut flakes - 3 cups

Method:

1) Preheat oven to 325 degrees F.
2) In a bowl add butter and sugar and beat it well with hand mixer.
3) Add egg and beat well.
4) Add flour gradually and add salt and baking powder.
5) Add coconut flakes gradually to the bowl and beat well with hand mixer.
6) Make balls, flatten them a bit with your hand and drop them on a baking sheet.
7) Bake for 20-25 minutes and let them cool.
8) Serve with tea or coffee.

Toasted Nuts

Ingredients:

Mix of nuts - 3 cups
Lime Juice - 1 tbsp
Salt to taste 
Red chili powder - 1 tsp
Olive Oil - 2 tsp

Method:

1) I have selected Cashews,Almonds,Pistachio,Pecans, Walnuts,Brazil nuts for this recipe.
2) Spread nuts in a single layer on a baking pan for toasting in the oven and pour Olive oil over them and mix well so that the nuts are coated.
3) Preheat oven to 400 degrees F.
4) Place the pan in oven 15 minutes or until the nuts start to turn golden. Shake the pan halfway through toasting.
5) Remove them from oven and mix the nuts with salt, chili powder and lime juice and mix well.
6) Toast them for another 5 minutes, cool them and store it in air tight container.

Veggie Saute

Ingredients:

Broccoli florets -1 cup
Sliced carrots -2 
Snow peas -1 cup
Sliced Green beans -1 cup
Sliced Onions -1 
Sliced garlic cloves - 3
Cubed bell pepper - 1 
Olive Oil -1 tbsp
Salt to taste 
Pepper powder - 2 tsp
Rice vinegar -1 tsp
Soy Sauce -2 tsp
Red chili sauce -1 tsp

Method:

1) Heat oil in a wide pan on high flame and add onions and garlic and saute till onions turn golden brown.
2) Add carrots, beans and fry well till tender.
3) Add salt,broccoli florets, bell pepper and snow peas and cook for another 5 minutes till florets become tender.
4) Add pepper powder, soy sauce, rice vinegar, red chili sauce and mix well.
5) Sprinkle water if required in between.
6) Saute for 3 minutes and serve hot as a side dish.
7) You can try this recipe with variety of vegetables (Mushrooms, corn etc)

Pachi karam

Ingredients:

Dry Red chilies - 5
Salt to taste 
Chopped Onions -1/2
Grated Dry coconut - 1/2 cup
Olive Oil -2 tsp

Method:

1) Heat oil in a pan and add Onions and red chilies,salt and fry till golden brown.
2) Keep aside and let it cool.
3) In a blender add chopped dried coconut pieces and grind it to powder.
4) Add Onions mixture to blender and a little bit of water(2 tbsp) and grind to fine paste.
5) Serve with Dosa.

Roasted Tomatillo Soup

Ingredients:

Tomatillo -5

Coriander leaves - 1/4 cup

Salt to taste

Water - 1 1/2 cups

Sliced ginger - 2 inch

Sliced onions -1 cup

Chopped garlic cloves - 2

Anaheim pepper -1 or green chilies -1

Milk-1/4 cup

Yogurt for garnish

Red pepper flakes - optional

Olive oil -2 tsp

Method:

1) Preheat the oven to 375°F. Roast the tomatillos and Anaheim pepper for about 30 minutes, flipping half way. 

2) The peppers and tomatillos will be done when browned and soft to the touch.

3) Let it cool for a few minutes,remove skin of tomatillos and then place in a food processor with the cilantro and puree.

4) Heat oil in a pan and add chopped garlic and sliced onions and fry till golden brown.

5) Add salt and pepper,water and mix well.

6) Add Tomatillo puree and cook for another 3 minutes.

7) Switch off the stove and let the mixture cool a bit.

8) Add the Tomatillo mixture to blender and blend it well till smooth.

9) Add the blended mixture to the pan and add milk and stir well and cook for 3 minutes

10) Garnish with yogurt and red chili flakes and serve hot with bread toast.

Breakfast Smoothie

Ingredients:

Banana- 1/2 (peeled cut into chunks)
Apple -1/2
Frozen or fresh strawberries- 6 to 7
Frozen or fresh black berries - 6
Yogurt -1 tbsp
Honey - 1 tsp (optional)
Ice Cubes - 2 (optional)
Milk - 1/4 cup

Method:

1)Gradually add all ingredients to the jar of a blender; puree until smooth. Serve.

Tomato Carrot Soup

Ingredients:

Chopped tomatoes -2
Chopped Carrot- 1
Coriander leaves - 1/4 cup
Salt to taste
Water - 4 cups
Sliced ginger - 2 inch
Sliced onions -1 cup
Chopped garlic cloves - 2
Anaheim pepper -1 or green chillies -1
Milk-1/4 cup
Yogurt for garnish
Red pepper flakes - optional
Olive oil -2 tsp

Method:

1) Boil water in a pan and add chopped carrots, ginger and coriander leaves and cook till carrot become tender and keep aside to cool.
2) Heat oil in a pan and add chopped garlic and slcied onions and fry till golden brown.
3) Add salt, anaheim peppers and fry for another 2 minutes.
4) Add chopped tomatoes to the pan and close the lid and let them cook for 7 to 10 minutes till tomatoes become mushy.
5) Switch off the stove and let the mixtire cool a bit.
6) Add the tomato mixture and carrot mixture to blender and blend it well till smooth.
7) Add the blended mixture to the pan and add milk and stir well.
8) Add pepper powder and mix well and cook for another 3 minutes.
9) Garnish with yogurt and red chili flakes and serve hot with bread toast.