Ingredients-

1 Kg Raw Mango

4 Tb sp salt

1 and 1/2 kg sugar

1/2 tsp haldi

2-3 Tb sp Red chili powder

2 T bsp roasted and crushed jeera/ cummin seeds

METHOD-

Wash ,wipe dry , peel and grate mango.

Put the grated mango , salt, sugar, and haldi in a thick bottomed vessel. Mix well and keep aside for 15 -20 min or till the sugar dissolves and the mixture looks syrupy.

Cook the mixture till the syrup is of one string consistency.

Cool and add roasted jeera and red chili powder . Store in a sterilized bottle.

1. 1 cup of butter, room temperature
2. 2/3 cup of sugar
3. 1 teaspoon of vanilla extract
4. 1 teaspoon of almond extract
5. 2 1/2 cups of flour
6. 1 cup of almond flour (can substitute ground almonds*)
7. 1/4 cup of powdered sugar for sprinkling

Method

1 Cream the butter and the sugar together until light and fluffy. Add the extracts and mix.

2 Add the flour and almond flour. Mix thoroughly.

3 Take generous tablespoons of the dough (it will be slightly crumbly) and roll it into a small ball, about an inch in diameter, and then shape into a crescent shape. Place onto parchment paper and bake at 350°F for 15-20 minutes or until a light golden brown.

4 Dust with powdered sugar.

For added decadence let the cookies cool and dip one end of them into some melted chocolate, then let the chocolate harden.

Makes 2 1/2 dozen cookies.

2. Brush the idli stand cups with little oil.

3. Place a little dough in the omapodi mould and press over each cup of idli stand. Steam in the cooker for about 5 minutes.

4. Remove from idli stand and break them(it looks likes noodles) evenly to resemble 2″ long semia.

5. This can be made into coconut idiappam, lemon idiappm ( same as coconut rice thadka or lemon rice thadka) or taken plain with coconut milk or kadi. Thinner variety is available readymade in stores also.

2. Grind rice coarsely like fine suji and grind dal very smooth adding enough water. Add salt and mix well. The batter should be thicker than dosa batter.

3. The batter should ferment well so keep it over night in summer and nearly 2 days in winter.

4. Grease idli mould with oil and fill them with batter, leaving some space to expand.

5. Steam them in an idli stand(without weight) for nearly 10 mins.To test, pierce with a fork and the batter should not stick to the fork. Remove with a spoon after 2,3 mins.The second batch

6. will take only 7 mins.

7. Serve hot with idli powder, sambar, onion chutney or coconut chutney.

8. (NOTE:- Ghee or til oil may be spread on the idlis if desired. You may make use of rice suji(2 or 2 and ¼ cup) for ¾ cup urad dal .If the batter is very thick, you may add 2,3 tsps water and 1 tsp oil to the batter. This helps in making soft idlis)

2. Heat a little oil in a pan.

3. Saute onions, carrots, peas, beans,capsicum ,ginger and garlic.

4. Add the soy sauce & tomato sauce and the pepper to it.

5. After the soy sauce starts to boil add the cooked Noodles and mix it well.

6. Garnish with coriander leaves.

7. Serve hot.

Estimated Times
Preparation Time: 15 mins
Cooking Time: 1 min

Servings: 8
Ingredients
1 whole-wheat baguette, cut into 1/4-inch slices (need 16 slices total)
Nonstick cooking spray
1 container (7 ounces) BUITONI Refrigerated Reduced Fat Pesto with Basil
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
Red leaf lettuce
1 medium tomato, halved and cut into 1/4-inch slices
4 to 6 large hard-cooked eggs, peeled and sliced

Directions
PREHEAT broiler.

PLACE bread slices on baking sheet; spray with nonstick cooking spray. Broil for about 30 seconds or just until lightly toasted. Turn slices over; broil for an additional 30 seconds. Remove from oven.

COMBINE pesto, vinegar and mustard in small bowl; whisk until smooth. Spread 1 teaspoon pesto vinaigrette over 8 bread slices. Top with small piece of lettuce, 2 slices of tomato and 3 slices of egg. Drizzle with 2 teaspoons pesto vinaigrette. Top with remaining bread slices to create sandwiches. Serve any remaining pesto vinaigrette alongside sandwiches.

Preparation Time :30 minutesminutes

Cooking Time :10 minutes

Servings :4

Tomato saar

Ingredients

Tomatoes, chopped , ripe and large 5-6
Coconut, scraped 1 cup
Garlic 6 cloves
Cumin seeds 1 teaspoon
Salt to taste
Red chilli powder 1/2 teaspoon
Ghee 2 tablespoons
Mustard seeds 1 teaspoon
Asafoetida a pinch
Curry leaves 8-10
Green chillies, slit 3-4
Sugar 2-3 tablespoons
Fresh coriander leaves, chopped 1/4 cup

Method

Grind coconut, garlic and cumin seeds into a paste. Add salt and red chilli powder to tomatoes. Transfer into a pan, add three cups of water and bring it to a boil. Simmer for fifteen minutes and puree when it is a little cool. Heat ghee in a pan and add mustard seeds, asafoetida and curry leaves. Add pureed tomato and slit green chillies and bring it to a boil and add sugar. Add coconut and spice paste. Cook on low heat for ten minutes. Adjust seasoning. Serve hot, garnished with coriander leaves.

Preparation Time :10 minutes

Cooking Time :10-15 minutes

Servings :4

spinach soup

Ingredients

Spinach 2 bunches
Oil 2 tablespoons
Bay leaves 2
Cinnamon 1 inch stick
Black cardamoms 2
Cloves 3-4
Black peppercorns 4-5
Cumin seeds 1/2 teaspoon
Onion , chopped 1 medium
Ginger, chopped 1 inch piece
Refined flour (maida) 2 tablespoons
Salt to taste
Garam masala powder 1/4 teaspoon
Lemon juice 1 tablespoon
Fresh cream 2 tablespoons

Method

Break the stems of the spinach leaves and blanch in plenty of water. Drain and refresh in cold water.Heat oil in a pan. Add bay leaves, cinnamon, black cardamoms, cloves, black peppercorns and sauté for a minute. Add cumin seeds and when they begin to change colour, add onion and sauté for two minutes. Put the blanched spinach leaves in a blender and blend with some water. Add ginger to the pan and sauté. Add some refined flour and stir. Add spinach puree and enough water to correct the consistency. Add salt and bring the mixture to a boil. Add garam masala powder and lemon juice. Mix and strain. Serve piping hot. You can also serve with a dash of cream.

Preparation Time :15 minutes

Cooking Time :10-15 minutes

Servings :4

MINTED GREEN PEAS SOUP

Ingredients

Fresh mint leaves 10-12
Green peas, shelled 1 cup
Sweet corn niblets 1/4 cup
Vegetable stock 3 cups
Butter 1 tablespoon
Garlic, finely chopped 2-3 cloves
Onion , finely chopped 1 small
Salt to taste
White pepper powder 1/4 teaspoon
Milk 1 cup

Method

Put green peas in a mixer jar. Add fresh mint leaves and a little vegetable stock and blend till smooth.Heat butter in a pan, add garlic and onion and sauté for two minutes. Add the green pea puree, salt and white pepper powder and stir. Bring it to a boil. Heat another pan, add sweet corn niblets, half a cup of water and salt and boil. Cool the pea mixture a little and blend again. Transfer into a pan and add the remaining stock. Heat. Add milk and stir and bring to a boil. Divide the boiled sweet corn into individual soup bowls and then pour over the pea soup. Serve piping hot.

Preparation Time :15 minutes

Cooking Time :10-15 minutes

Servings :4

Matar ka shorba

Ingredients

Green peas, shelled 500 grams
Ginger 2 one-inch pieces
Garlic 8-10 cloves
Green chillies 2
Ghee 3 tablespoons
Cumin seeds 1/2 teaspoon
Onion , finely chopped 1 medium
Bay leaves 2
Salt to taste
Fresh cream 1/4 cup

Method

Wash and boil green peas in two cups of water. Blend in a blender to make a smooth puree. Grind ginger, garlic and green chillies to a paste. Heat ghee or oil in a pan, add cumin seeds and bay leaves, stir-fry for half a minute. Add onion and sauté till it turns a light pink. Add ginger-garlic-green chilli paste. Sauté for one to two minutes. Add green peas puree. Cook for five minutes, stirring continuously. Add three cups of water and bring to a boil. Season with salt and stir. Remove bay leaves and discard. Reduce heat and cook further for five minutes. This soup is of thick consistency, however you may make it of the consistency of your liking, by varying the quantity of water used. Stir in fresh cream and serve hot garnished with a swirl of cream.