Ingredients:

• Riped Tomato – 300 gms
• Garlic Cloves – 15
• salt – as per taste
• Red Chilli – 6 to 10 ( as per spicy of your requirement)
• Gingelly Oil – 2 Table spoon

(No need of frying mustard and urad dal , and it can be stored in fridge for two days)

Method:

• Fry well red chilli in little oil.
• Cut tomatoes into pieces, peel skin of garlic and put both into mixie.
• Add red chilli, salt along with it and grind nicely into a thick paste.No need to add water.
• Then add rest of oil in kadai and heat it on flame.
• Then add the paste to it and stir in intervals at medium flame, till all water in paste is absorbed and it becomes thick and non sticky on the kadai.
• Then stop the flame and allow it to cool and serve with hot chappathi, dosai, idli, or with curd rice.
• If u want the sour taste little more, u can add a pinch of tamarind with it while grinding.(Add little more oil, to make the gravy non sticky and cook well, if required).

Ingredients:

• 1 can organic chickpeas, drained
• 1/4 cup salted cashews
• 1 tsp ground cumin
• 1/4 tsp cinnamon
• 1 tsp paprika(Red chilli powder)
• 1/2 tsp salt
• 1/2 tsp chili pepper
• 1/2 tsp onion or garlic powder
• 1 tsp fresh ground black pepper
• 2 Tbsp olive oil
• optional: 1 tbsp lemon juice for moister chickpeas with a zesty flavor.

Method:

• Drain chickpeas very well.
• In a Pan, add 1 Tbsp oil and turn heat on high.
• Add half the portion of chickpeas and coat well in oil.
• Allow chickpeas to toast to brown. Toss a bit and let toast again.
• Add in additional oil and chickpeas. Toss well.
• Shake pan and toast outside of chickpeas a bit more.
• When the chickpeas have some nice brown edges, add in the remaining ingredients (except the cashews)-add the agave first. Toss well. Then add in all the spices.
• Toss well-coating the chickpeas evenly with spices.
• Reduce heat to med-high and allow to cook through. A little more browning is a good thing.
• When the chickpeas look just about done-and have absorbed all the liquid, add in the cashews. Toss cashews with chickpeas-they should soak up any remnant spices and moisture.
• Brown the chickpeas and cashews as much as you’d like. However, if the chickpeas start getting mushy-you know they are done. Try to pull them from the heat before the much occurs though.
• Let cool slightly before serving. Serve over salads or on their own.

Ingredients:

• Red onion – 1/2 of one or Shallots
• Dried anchovies( Nethili) – 1 cup
• Garlic pod – 1 no
• Shallots – 4 nos
• Dried chillies – 10 nos
• Garam Masala 2 tbsp
• Salt – 1/4 tsp
• Sugar – 1 tbsp

Method:

• Rinse the dried anchovies and drain the water.
• Fry the anchovies until they turn light brown and put aside.
• Pound the garam masala together with shallots, garlic, and deseeded dried chilies with a mortar and pestle.
• Slice the red onion into rings.
• Soak the tamarind pulp in water for 15 minutes.
• Squeeze the tamarind constantly to extract the flavor into the water.
• Drain the pulp and save the tamarind juice.
• Heat some oil in a pan and fry the spice paste until fragrant.
• Add in the onion rings.
• Add in the fish and stir well.
• Add tamarind juice, salt, and sugar.
• Simmer on low heat until the gravy thickens.
• Serve hot with rice.

Ingredients:

• Carrots – 3 nos.
• Milk – 1 cup.
• Sugar – 1 cup.
• Ghee – 3 tsp.
• Cashew nuts for garnishing.
• Raisins for garnishing.

Method:

• Peel the carrots and grate them.
• Soak the grated carrots in the milk and pressure cook.
• Heat sugar and ghee in a non stick pan.
• Add the pressure cooked carrots and milk. Stir well.
• Keep the lid closed in between stirrings, as there maybe some splashes, when the milk and ghee boil together.
• When the milk condenses and the halwa begins to thicken, remove from flame.
• Garnish with cashews and raisins roasted in ghee.

Ingredients:

• 1 Cup all-purpose flour
• 1 1/4 tsp baking powder
• 1/2 tsp salt
• 1/2 Cup shredded sharp Cheddar cheese
• 2 Tbsp butter
• 3/4 C milk

Method:

• Preheat oven to 450°F. Combine flour, baking powder and salt in a medium bowl. Stir in Cheddar.
• Cut in butter using a pastry blender or 2 knives until coarse crumbs form.
• Using a fork, stir milk into flour mixture until a soft dough forms. Do not over mix or overwork dough.
• Drop dough in heaping tablespoons, 1 inch apart, onto an ungreased baking sheet. Bake until biscuits are firm to the touch, about 15 minutes.

Ingredients:

• Ripe mango pulp 1 cup
• Pineapple peeled and chopped finely 1 cup
• Green grapes seedless and finely chopped 1 cup
• Banana ripe finely chopped 1
• Sugar 1-1/2 cup
• Ghee 1/4 cup

Method:

• Cook all the fruits together on low heat till very soft and pulpy.
• Add sugar and ghee continue to cook till it begins to leave the sides.
• Let it cook.Ready Serve.