Ingredients:
Tomatoes-3
Drumsticks chopped into small pieces-12 ( pressure cook and keep aside)
Tamarind paste-1 1/2 tsp
Turmeric-1/8th tsp
Red chili powder-1 1/2 tbsp
Salt-to taste
Onion-1/2
Ginger garlic paste-1 tsp
Oil-for seasoning
Cumin and mustard-1tsp
Curry leaves-few
Dry coconut powder-1 tsp
Coriander powder-1 tbsp
Garam masala powder-1 tsp
Chopped cilantro-1 tsp
Method:
1) Chop tomatoes and onion finely
2) Heat oil in a pan ,add cumin mustard and curry leaves
3) Add onion and saute for 2 minutes
4) Add ginger garlic paste and fry well
5) Now add tomatoes ,and some water,when tomato gets half cooked add drumsticks and tamarind paste
6) Cook on medium - low flame,cook until done
7) Now add all the powders and cook for 2 more minutes
8) Now garnish with cilantro
9) Drum stick absorbs the gravy and tastes really tasty,it goes well with rice and chapatis.
Ingredients:
Sesame seeds - 2 tbsp
Urad dal - 1 cup
Besan flour - 1/2 cup
Rice flour - 2 cups
cumin seeds- 1 tbsp
Salt to taste
Water as required
Method:
1)Dry roast urad dal and turn off the flame once golden brown and keep them aside to cool and then powder it in a mixer
2) In a bowl mix cumin seeds,urad dal powder, besan and rice flour , add salt and mix well
3) Add sesame seeds to the mixture some water till soft dough consistency is formed
4) In a muruku making machine press the mixed dough and make muruku on back of the utensil as shown in picture and drop them in hot oil
5) Fry them till golden brown and place them on tissue paper to drain excess oil
6) Serve as an evening snack.
Ingredients:
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1 cup chopped walnuts
1 cup semisweet chocolate chips
Method:
1) Preheat the oven to 325 degrees F (165 degrees C).
2) In a large bowl, cream
together the butter, brown sugar, and white sugar until smooth. Beat in
eggs one at a time, then stir in vanilla.
3) Combine the flour, baking
soda, and salt; stir into the creamed mixture until just blended. Mix in
the quick oats, walnuts, and chocolate chips.
4) Drop by heaping spoonfuls
onto ungreased baking sheets.
5) Bake for 12 minutes in the
preheated oven. Allow cookies to cool on baking sheet for 5 minutes
before transferring to a wire rack to cool completely.
Soup ingredients:
2 tbsp grape seed oil
3 leeks, white + light green parts chopped (discard green tops or use them for stock)
4 sprigs of thyme, leaves minced
1 fennel bulb, cored and chopped (reserve a few fronds for garnish)
1 medium apple, peeled, cored + chopped
1-2 tsp ground turmeric
1/2 cup walnut halves, toasted
salt + pepper
4 cups vegetable stock
To serve:
maple syrup
fresh black pepper
reserved fennel fronds
more toasty walnuts
Method:
1) Heat the grape seed oil in a large soup pot over medium
2) Add the
chopped leeks and thyme. Stir and saute the leeks until they are a bit
soft, about 4 minutes. 3) Add the chopped fennel and apples. Stir
everything up a bit.
4) Add the turmeric and stir to coat all of the
vegetables evenly.
5) Saute the vegetables until the fennel is starting to
soften, another 4 minutes.
6) Add the walnuts and stir them in. Season the
whole thing with salt and pepper. Add the vegetable stock and stir.
7) Bring the pot to a boil and simmer until all of the vegetables/apples
are very soft, about 12-15 minutes. Remove the soup from the heat.
8) Carefully blend the mixture in batches until totally smooth. Check the
soup for seasoning and adjust accordingly.
9) Bring the pureed soup to a
boil and serve hot with drizzles of maple syrup, fresh black pepper,
fennel fronds and more toasted walnuts.
Soup ingredients:
2 tbsp grape seed oil
3 leeks, white + light green parts chopped (discard green tops or use them for stock)
4 sprigs of thyme, leaves minced
1 fennel bulb, cored and chopped (reserve a few fronds for garnish)
1 medium apple, peeled, cored + chopped
1-2 tsp ground turmeric
1/2 cup walnut halves, toasted
salt + pepper
4 cups vegetable stock
To serve:
maple syrup
fresh black pepper
reserved fennel fronds
more toasty walnuts
Method:
1) Heat the grape seed oil in a large soup pot over medium
2) Add the
chopped leeks and thyme. Stir and saute the leeks until they are a bit
soft, about 4 minutes. 3) Add the chopped fennel and apples. Stir
everything up a bit.
4) Add the turmeric and stir to coat all of the
vegetables evenly.
5) Saute the vegetables until the fennel is starting to
soften, another 4 minutes.
6) Add the walnuts and stir them in. Season the
whole thing with salt and pepper. Add the vegetable stock and stir.
7) Bring the pot to a boil and simmer until all of the vegetables/apples
are very soft, about 12-15 minutes. Remove the soup from the heat.
8) Carefully blend the mixture in batches until totally smooth. Check the
soup for seasoning and adjust accordingly.
9) Bring the pureed soup to a
boil and serve hot with drizzles of maple syrup, fresh black pepper,
fennel fronds and more toasted walnuts.
