IngredientsWheat flour - 2 cupsFor fillingPotatoes (boiled, grated and mashed) - 3-4Red chilli powder - 2 tsp.Garam masala - 1 tsp.Dhania (jeera) powder - 2 tspAmchur powder - tsp.Fresh finely chopped corianderBread crumbs

Method1. Knead wheat flour like chapatti dough.2. Mix all the ingredients under 'filling'.3. Put the filling in a rolled out paratha, close the ends and roll again.4. Roast it on tawa with little ghee/butter.5. Serve hot with yoghurt (mixed with kala namak and chilli powder), pickle and papad.Click to see Stuffed Paratha and other paratha varieties in detailTips - The potatoes can be replaced with other vegetables like cauliflower, radish, paneer, methi, pudhina etc.

Masala DosaPrint- recipe by Elizabeth submitted on 02-02-2008

Masala Dosa is originally from Udipi and is geneally made by stuffing dosa with potato masala. The thin paper dosa forms a wrap around the masala which is then had with chutney and sambhar. There are many variations of masala dosa in different places likeMushroom dosa, Cauliflower dosa, Peas masala dosa, Paneer masala dosa, Chicken masala dosa, Onion masala dosa(with fried onions),Soya masala dosa, Mysore masala dosa(red chutney is applied in the inner surface of the dosa) etc. Whatever be the case, a thick masala is prepared with the respective ingredient and is stuffed inside the dosa.IngredientsFor the dosaDosa batter- as neededOil - as neededFor the masalaPotatoes - 3Onion - 1Green chilies - 3 or 4Curry Leaves - 1 strandcilantro - handfulMustard seeds - 1/4 tspChana dal - 1/2 tspTurmeric powder - 1/4 spoonGreen Peas - 1/4 cup (optional)Close the other side

MethodMaking the potato masala1. Boil the potatoes and mash them coarsly.2. In a kadai heat little oil, temper the mustard seeds and chana Dal.3. Add curry leaves, slitted green chillies and sliced onion. Saute it until the onion is transparent.Add turmeric to it.Add 1/2 a cup of water and salt to taste,let it boil.4.Add the mashed potatoes and green peas to the mixture. Let it cook together for 2 mintutes, Spinkle soome chopped cilatro on top.Making the masala dosa1. Pour a spoonful of batter on a hot dosa griddle. Immediately spread it using the back of the spoon using concentric circular motion.2. Add few drops of oil/ghee/butter on top.3. Once the first side is cooked, you can flip the dosa or let it cook as it is.4. Once the dosa is completely cooked add the masala in the center as shown.5. Cover the masala with the dosa as shown in the picture.6. Serve with hot sambhar and chutney varieties.

7. Serve it withcoconut chutneyandudipi sambhar.

IdliPrint- recipe by Rani submitted on 11-06-2007(Spongy Idlis, South indian idli)

These soft, spongy and savory rice cakes are made by making a batter of rice and black lentils, fermenting the batter and steaming it in special idli moulds. This is a very common breakfast in South India. It is also served in weddings or other special occasions with sambhar, chutney or idli milagai podi. It also goes very well with non veg gravies like chicken curry, egg curry etc and veg kurmas. Due to its soft texture it is given to kids as early as 6 months. It is also commonly given to ailing patients and old people as it gets easily digested.Ingredients Idli rice - 1 3/4 cup Black gram - 1/2 cup Fennugreek seeds - 1 tsp Salt - 1 tbsp

Method1. Soak rice and black gram separately in water for atleast 1 hour. Soaking overnight can be done too. Add fenugreek seeds to black gram.2. Drain the water and grind the black gram to a silky soft texture.3. Next grind the rice coarsely. Mix it with black gram batter along with salt.4. Now leave the batter to rest and ferment for at least 6 hours till the batter rises to almost double the size.5. Grease the idli plates with few drops of oil and fill with idli batter.

6. Steam them for about 10 minutes till they rise and become firm. (If you do not have idli stand, grease stainless steel tumblers, fill it with batter and steam it as shown in the picture.)7. Switch off the stove and let it rest for a minute or 2. After that use a wet spoon to remove the idlis from the idli plate.Serving Suggestion Idlis with piping hotsambhar,coconut chutneyandvadais an excellent combination. Idlis are also served withdifferent types of chutneys,chicken curry,vada curry,tomato curryor some othercurries. Idli is one versatile dish that goes well with any curry. My favorite is withcarrot chutney.

Tofu PastaPrint- submitted by Dahlia on 10-04-2011(Veggie Pasta, Vegetarian Rotini Pasta, Tofu Broccoli Pasta)

Ingredients Pasta- 1/2 lb (You may use any pasta of your choice. I've used whole wheat rotini) Extra FirmTofu- 7 oz (cut into small cubes) Chopped Garlic - 1/2 tsp Onion Powder - 1 tsp (or slice a small piece of onion and use that instead) Bell Pepper - 1/2 (sliced) BroccoliFlorets - 1/4 cup Carrots(chopped) - 1/4 cup Soy Sauce - 1 tbsp Chilly Garlic Sauce - 2 tsp (or to taste) Lemon Juice - 1 tsp Sesame Oil - 2 tbsp Sesame Seeds (toasted) - 1 tbsp (optional, for garnish)Method1. Cook the pasta in salted boiling water according to the package instructions. Drain the water and keep it ready.2. Pat dry the tofu with a paper towel and cut it into small cubes.3. Heat 1 tbsp oil in a pan/wok and add the tofu cubes. Fry on medium high heat stirring occasionally till it dries up and all the sides are browned. This takes about 10-15 minutes depending on the moisture content.4. Once the tofu becomes crispy and brown, move the tofu to the sides, make a well in between and proceed.5. Add an additional1 tbsp of oil and add the chopped garlic and onion powder.6. After a minute add the rest of the veggies in quick succession - broccoli, bell peppers, carrots.7. Increase the heat and stir fry for couple of minutes.8. Mix in the lemon juice, soy sauce and the chilly garlic sauce. You may also use store bought pasta sauce instead.9. Finally toss in the pasta. Make sure the sauce coats the pasta nicely. Check for salt and other seasonings. If you like the pasta more spicy, add 1/2 tsp of black pepper powder or red pepper flakes.10. Switch off and serve. You may top it with toasted sesame seeds to add a crunch to the dish.

Channa PastaPrint- submitted by Dahlia on 03-23-2009(Chikpea Pasta)

This is a pasta dish that I usually make with leftover channa masala (chole). This can be made from scratch too by making the channa masala first and then tossing in the cooked pasta. It is delicious and can be served for dinner, brunch or evening snack.IngrdientsChanna Masala (Chole)- 2 cupsPasta - 2 cupsSalt - as neededChilly Powder - 1/2 tspCilantro - for garnish

Method1. Cook and drain the pasta as per the package instructions. Any shape of pasta could be used. Different pastas have different cooking times.2. Heat thechanna masalagravy with little extra salt and chilly powder. This is to flavour the pasta. If you do not have leftoverchanna masala, you can make it from scratch.3. Toss the cooked pasta with the gravy and mix it nicely.4. Finally toss in the finely chopped cilantro and serve hot.Tips - The other pasta dishes that can be made with leftover gravies are :-Bainghan (Eggplant/ Brinjal) Pasta- made withleftoverbainghan ka barthaorennai kathrikai.Chicken Pasta- with left over pepper chicken or other chicken masalas.Mushroom Pasta- with leftovermushroom masala. These are just some of the ideas but the possibilities are endless.

Coconut BurfiPrint- recipe by Rani submitted on 08-20-2008(Naralachi Vadi, Thenga Burfi, Nariyal Burfi)

Ingredients Fine Grated Coconut /Coconut Powder -2 Cups Condensed Milk -1 Can(300 ml) Cardamom - 5 no's (crushed) Edible food colour (any colour) - 2 drops(Optional)

Coconut BurfiMethod1. Heat a non stick pan in medium flame and add the grated coconut.2. Saute until the coconut flavor comes and check it doesn't turn brown(it takes 5 to 10 minutes).3. Now add the condensed milk and cardamom.4. Saute for 5 minutes continuously until everything rolls out to a ball.5. Add color(optional) and mix it.Usually burfi is in white color.6. Switch off the stove.7. Take a plate or any non stick vessel and grease with butter.8. Pour the Burfi mixture and pat it tightly with hands.9. Keep it refrigerated for 1/2 hour for firmness.10. Now cut the Burfi with buttered knife with vertical lines.11. Turn the plate to 45 degrees and again cut into vertical lines to form diamond shape.

Cut into diamond shapesServing Suggestion Store and serve the burfi as dessert or as an evening snack.

KhandviPrint- submitted by Dahlia on 07-01-2009(Surali Vadi, Suralichi Wadi, Spicy Gram Flour Rollups)

IngredientsGram Flour (Besan) - 1 cupYogurt - 1 cupWater - 1 cupTurmeric Powder - 1/8 tspAsafoetida - pinchGinger paste - blueberry sizeGreen Chilly paste - 1/4 tsp (optional)Grated Coconut - 1 tblspMustard Seeds - 1 tspSesame Seeds - 1 tspDry Red Chilly - 1Oil - 2 tblspCurry Leaves - 1 springSalt - to tasteCilantro - for garnishing (finely chopped)

Method1. Mix together the gram flour, ginger paste, green chilly paste, turmeric powder, asafoetida and required salt.2. Add the yogurt and water gradually while stirring continuously to make a smooth paste.3. Transfer this to a pan and cook the mixture for about 10 minutes stirring continuously.Note : - There will be lot of splattering during the cooking process. - You can also cook the mixture in the microwave for 5 minutes stirring after every minute.4. After the besan mixture is completely cooked and it becomes like a smooth paste, switch off the flame.5. Using a spatula take some of the mixture and spread it onto a smooth ungreased surface immediately. (It can be the back of a stainless steel plate, baking tray, cookie sheet or just an aluminium foil.)7. Let it cool for about 5 minutes.8. In the meantime heat a pan and make a seasoning of mustard seeds,sesame seeds, curry leaves and dry red chilly.9. Sprinkle half of the seasoning over the mixture.10. Cut into thin strips and roll up each strip into firm roll.11. Arrange the rolls in a serving dish, garnish with the remaining seasoning, finely chopped cilantro and grated coconut.

JalebiPrint- recipe by Inara submitted on 06-01-2009(Jilebi)

Ingredients(Makes approx 25 jalebis)For BatterAll Purpose Flour - 1/2 cupGram Flour (Besan) - 1 tspYeast - 1/2 tspSugar - 1/2 tspCardomom Powder - 1/4 tspWarm Water - 1/3 cup (or as required)Oil - to make doughFor SyrupSugar - 1 cupWater - 1/2 cupCardomom Powder - 1/4 tspSaffron - 1/4 tspLemon Juice (optional) - 1/2 tsp (I add it since I like them to be with a little sour taste)

MethodTo make the batter1. Dissolve the yeast in warm water, mix well and let it stay for 10 mins.2. Mix all the remaining ingredients to the yeast mixture and knead well with hand enough to make a ball and ensuring no lumps are left behind.3. Keep this aside to ferment in a warm place (I place it in the oven) for around 2 hours.To make the syrup1. Boil everything together on medium heat.2. Keep stiring continuously so that sugar dissolves well and doesn't settle at the bottom.To make jalebis1. Heat oil in a frying pan. Fill the batter in a ketchup bottle. (You can also use piping bag with a nozzle)2. Squeeze the batter out of the ketchup bottle in the hot oil in a shape of a jalebi.3. Fry the Jalebis until golden-brown on both sides.4. Transfer immediately into the warm syrup and let them soak for around a minute to a minute and half.Tips - I prefer Jalebis thin and crispy, they can alternatively be made thick. Jalebis should preferably be served hot. - If you like your jalebis to be orange in color, you can add orange yellow color to the batter.

Besan LadooPrint(Sweet Chikpea flour balls, Gramflour Laddu)- recipe by Monika Garg submitted on 04-30-2012

Besan Ladoos are not only a favourite sweet for most of the Indians but also make an important part of festival feasts. Staying away from a good ladoo shop should not be an reason to devoid yourself of this aromatic delicacy !

Here goes the simple recipe with easily available ingredients. The ingredients below are good for around 15 ping pong ball sized ladoos :)

Ingredients1. Besan (Gram Flour) - 5 small bowls2. Sugar (preferably fine Brown ) - 6-7 small bowls3. Ghee - 2 - 2.5 Bowls

Optional Ingredients1. Nuts - Finely Chopped2. Cardamom Poweder - 2-3 tps

Method1. Take a shallow frying pan and add ghee while on low-medium flame.2. Once the ghee begins to melt, start adding besan.3. Keep mixing until whole besan seems to be coated with layer of ghee. You will feel the aroma and mild browning of the besan .4. Remove from the flame. Any further heating would get a burnt flour taste in your ladoos. So keep a close watch on the changing colour and aroma.5. Add the Sugar to the roasted besan (off the flame) and mix well. Taste a pinch of the mixture to check if sweetness is as per your taste. Add more sugar if required.6. Once sugar is mixed properly spread the same on a tray covered with foil and let it cool just enough that you can touch it to make the ping pong balls with your hands.7. Finally the ping pong balls so prepared should be kept on the aluminium foil with proper spacing so that ladoos do not stick to each other or to the tray and their shape is retained as they dry.

Ladoos prepared with desi ghee(as above) can be stored for as long as long 1 month in refrigerator .

Variation1. You can add finely chopped nuts along with sugar in step 5.2. Once ladoos are prepared, you may sprinkle cardamom powder / shred nuts on the top of the ladoos.Gulab JamunPrint- submitted by Dahlia on 17th March 2014

Gulab Jamunis a very popular dessert from India. It is also found inPakistan, Sri Lanka and Bangladesh. It is very commonly made duringfestivals, marriages and other celebrations. Gulab (rose) jamungets its name from the rose colored jamuns (dumplings) that aresoaked in sugar syrup. These sweet dumplings made with milk solids arevery light and melts in your mouth right away. It is very simple tomake and tastes delicious.These days gulab jamuns are widely available in cans and in all shops.You can also make gulab jamuns with the instant gulab jamun mixreadily available. But why not make it at home when it is so simple tomake and requires very few ingredients?. Here I have shared the recipeand tricks to make the perfect Gulab Jamun in your own kitchen.

IngredientsFor the Jamun ballsMilk Powder - 1/2 cupMaida (All purpose flour) - 2 tspRava (Semolina) - 1 tspBaking Soda - 1/4 tspMilk - 2 tbspLemon Juice - 1/2 tspGhee or Butter - 1 tbsp

For the Sugar SyrupSugar - 1.5 cupWater - 1.5 cupRose Essence (or rose water) - 1 tspCardamom Powder - 1/4 tspLemon Juice - 1 tsp

MethodFor making Sugar Syrup1. Take the sugar and water in a sauce pan. Boil it.2. Reduce the flame and let it simmer for about 5 minutes.3. Add the lemon juice, rose essence and cardamom powder to the syrup.4. Switch off.

For making Jamun Balls1. In a mixing bowl, take the milk powder, maida, baking soda andrava. Combine it.2. Add the lemon juice and butter/ghee and mix it well till you get acrumbly flour.3. Add the milk and mix it. The dough may appear to be very sticky.4. Let it rest for about 5 minutes. By now most of the moisture isabsorbed by the dough.Tips : If you feel the dough feels dry, add a few drops of milk. Thedough should be soft and moist. Only then you will get smooth ballswithout any cracks.5. Divide it into equal portions. Make smooth balls with your palms.Make all the balls and keep it covered under a damp kitchen towel toprevent them from getting dried up.6. Heat oil in a frying pan and fry on medium low heat till it becomes goldenbrown. It is important that you fry on low heat so that the balls arecooked through.7. Put the fried jamun balls in the warm sugar syrup. Let it soak for45 minutes to an hour. Yummy gulob jamun is ready.

Bread PakodaPrint- recipe by Raji Ramakrishnan submitted on 09-24-2012

A quick snack for your unexpected visitors along with a cup of coffee/tea provided you have the items in stock at home.

Ingredients:Besan (Gram Flour) - 2 cupsChilli powder - 2 tsp (as per your choice/requirement)Ajwain - tspHing powder a pinchTurmeric powder - a pinchRice flour - 2 tspBread slices - 5-6SaltA pinch of baking soda (optional)Oil for deep frying

Method:1. In a bowl, mix the besan, chilli powder, ajwain, hing powder, rice flour, salt.2. Add water and make a smooth batter for the bhaji (pakoda). 3. Heat two tsp oil and mix with the batter for a crispy pakoda. If you add the hot oil in the mix, there is no need to add soda.4. Cut the bread slices into four pieces.5. Dip each piece in the batter and deep fry. 6. Remove the excess oil by placing them in paper napkin. Serve hot with sauce/chutney.

Mushroom CutletPrint- submitted by Dahlia on 10-26-2007(Mushroom Patties, Mushroom Burger, MushroomHot dogs, Mushroom Koftas)

IngredientsMushroom 1 lb (finely chopped)Potato 1 big (cubed)Mixed Vegetables - 1 cup (finely chopped) - You can use vegetables like carrots, beans, peas, corn, spinach etc.. have used only spinach and mushrooms to make the cutlets.Onion - 1/4 (finely chopped)Garlic - 2 clove (minced)Green chilli - 1(finely chopped)Red chilli powder - 1/2 tspGaram masala powder - 1/4 tspTurmeric powder - 1/4 tspEgg Whites - 2Bread crumbs 1 cup (for coating)Coriander leaves - handful (finely chopped)Salt - to tasteOil cup (for frying)

Method1. Cook the cubed potatoes and other vegetables until all the veggies are tender but firm. Drain excess water and keep aside.2. Heat a tsp of oil in a small pan and saut the onions, green chilli and garlic until slightly browned.3. Switch off and add this to the veggies along with chopped mushrooms turmeric powder, red chilli powder, garam masala and salt.4. Let this cool completely and then mash slightly along with egg whites to make a thick mixture.5. Take a small portion and roll them between your palms to make a ball, then press to flatten and shape as cutlet.6. Meanwhile spread a layer of bread crumbs on a plate for coating. Heat the oil in a pan for frying.7. Now take each cutlet, place it on the bread crumbs to coat all sides. Drop that in the hot oil and fry until its golden on both sides. You can also pan fry the cutlets in a tawa.Tips- If the cutlet mixture becomes soggy, mix little maida or bread crumbs with the cutlet mixture to solve the problem.- Mushroom can be omitted to get vegetable cutlets.

Mushroom Spinach Cutlet Mixture

Serving Suggestions - Serve the cutlets with ketchup, chilli sauce or any chutney. - Make big cutlets and place in between buns along with lettuce, sauce etc.. to makeMushroom Burger. - Make the cutlets in the shape of a sausage and make 'MushroomHot dogs'.Tomato PicklePrint- submitted by Dahlia on 09-18-2009(Takkali Urugai, Tamatar ka Achar, Tomato Pachadi)

IngredientsTomatoes - 8-10Tamarind Pulp - 1 tspRed Chilli Powder - 2 tblspTurmeric Powder - 1/4 tspFenugreek Powder - 1/2 tspMustard Powder - 1/2 tspSalt - 2 tblspOil - 2 tblspFor SeasoningOil - 2 tblspMustard Seeds - 1 tspCurry Leaves - 2 sprigsAsafoetida - 1/4 tspMethod1. Wash the tomatoes, dry it well with a clean kitchen towel and chop it. It is very importantfor the tomatoes to be dry.2. Heat oil in a big vessel and add the chopped tomatoes, tamarind pulp and salt to it. Cover the vessel and let it cook for half an hour till the tomatoes get completely mashed up.3. Keep stirring to avoid it from getting burnt at the bottom. You have to be careful asthere will be lot of splattering.4. Add the turmeric powder, chilli powder, fenugreek powder and mustard powder to this.5. Mix well and simmer till most of the liquid evaporates. Keep stirring at regular intervals.6. In the meantime, heat the oil for seasoning in another small pan and add the mustard seeds, curry leaves and asafoetida.7. Add this to the pickle and mix everything. Cook for another few minutes till the oil separates from the pickle.8. Let it cool completely before storing it in bottles or jars. You can refrigerate it or store itoutside.Serving Suggestions

1. Use this as a side dish for rice,idli,dosa,upma,pongal,Kuzhipaniyaram,dhoklaetc.2. Use it as a spread for bread or chappattis.3. Mix 1 tsp of pickle with 1/4 cup of yogurt to make a dip for chips and bread sticks.Tips - This is a wonderful side dish to take for picnics or during long travels. - If you do not have fenugreek powder and mustard powder on hand, you can skip it. This would be simpletomato chutney (thakkali thokku). - The pickle gets tastier 2-3 days after making it.

Garlic PicklePrint- submitted by Dahlia on 30th March 2014(Poondu Urugai, Veluthulli Achaar, Lehsun ka Achar)

In India, pickles are an integral part of everyday meal. It adds so much flavour instantly to any meal. In olden days, pickle making was an art. People spent days making the perfect spice blend, adding the necessary preservatives and storing it appropriately so that it stays good for many many months with no refrigeration. In the 21st century, there is no house without a refrigerator. As a result making pickle and preserving it has become very simple. You can make instant pickles with almost any vegetable. Here is the recipe for instant garlic pickle. The time consuming process is peeling the garlic. Just buy a pack of peeled garlic and you are in business. You can use this garlic pickle with roti, rice, to flavour gravies or to make sandwiches. So here is the recipe...

IngredientsGarlic - 1/4 kg (1/2 lb Peeled)Salt - 2 tspChilli powder - 2 tspTurmeric powder - 1/2 tspAsafoetida - 1/2 tspCoriander Seeds - 2 tblspFenugreek powder - 1/2 tspMustard powder - 1/2 tspMustard seeds - 1 tspCurry leaves - 1 sprigDry red chillies - 2-3Gingerly oil - 2 tblspVinegar - 2 tblsp

Preparation1. Peel the garlic and keep it ready.2. Dry roast the fenugreek seeds, coriander seeds and mustard seeds, cool and powder it. This helps to preserve the pickle as well as gives a nice flavor. You can skip the 2 ingredients if you do not intent to keep the pickle for a long time. These days with refrigerators, pickles stay good even with less oil and preservatives.

Method1. Mix the salt, turmeric powder, chilli powder, the above ground powder in a small bowl.2. Heat the oil in a pan and pop the mustard seeds. Add the dry red chilies, asafoetida and curry leaves.3. Add the peeled garlic and saute in low flame for few minutes till it gets a little soft.4. Add the mixed spice powder and cook on low flame till oil oozes out. Switch off.5. Once it cools down, add the vinegar.

Store the delicious garlic pickle in a clean, air tight container. It stays good in the refrigerator for upto 2 months.

Serving Suggestion - This pickle can be used as a side dish withchappatti,variety riceor white rice andsome curry. - This can be used as a spread to make sandwiches and wraps. - The garlic pickle makes a perfect dip for crackers or baked chips. - Mix up some pickle with some yogurt and serve as an instant side dish for parathas.

Sweet Lime PicklePrint- recipe by Raji Ramakrishnan submitted on 03-11-2012(Musambi Achaar, Sathukudi Urugai)

I purchased sweet lime which was very sour in taste. so i decided to make use of it by making this lovely pickle.IngredientsSweet lime - 1Sugar - 1 tspchilli powder - 1 tsp or as per requirementsaltMustard seed dhalia - 1 tsp ( You get the dal of mustard seed in other words split mustard seed)vinegar - 1 tspFor temperingOil - 3 tbspMustard seed - 1 tspcurry leaves - fewAsafoeitida - pinchMethod1. Finely chop the sweet lime and remove the seeds. 2. Put in a jar, add salt, sugar, chilli powder, vinegar and keep for a day. 3. Next day temper the ingredients in it. Make sure that the oil should be above the level of the contents.4. Occasionally stir the same. After 15 days, the skin of the lime will be very soft. It is ready to eat.

Oats SoupPrint- submitted by Dahlia on 11-05-2007(Oats Congee, Oats Porridge)

Oats soup is one of the most easiest way of getting oats into your daily diet. It is simple to make with very few ingredients and can be served as a healthy meal with a slice of bread or as a satisfying appetizer. This soup is suited for people of all ages and for ailing patients.IngredientsOats - 1 cupOnion - 1/2 (finely chopped)Green Chilly - 1 (finely chopped)Garlic - 1 clove (minced)Salt - to tastePepper powder - a pinchWater- 1 cupMilk - 1 cupOil - 2 tspCilantro - for garnish

Method1. Heat oil in a pan and saute the onions, green chilly and garlic till they begin to sweat.2. Now add the oats and fry along with it for 2 minutes.3. Add salt and water and let it come to a boil.4. Now add the milk and pepper powder to it and bring to a boil.5. Garnish the rich and creamy oats soup with cilantro or green onions. Serve piping hot with a slice of bread.Variations - You can add some finely chopped vegetables to the soup like carrots, green peas, etc. - You can also add a pinch of garam masala or cumin powder to make the soup more flavourful.

Capsicum SoupPrint- submitted by Dahlia on 02-09-2009(Kodamilagai soup, Bell Pepper Soup, Simla Mirch Soup)

IngredientsCapsicum - 1 (red or green)Onion - 1 small or 1/2 mediumGarlic - 2 clovesTomato - 1/2Green Chillies - 2Cilantro - handfulChicken/ Veg Stock - 2 cupsGround Pepper - as neededRoasted Cumin Powder - 1/2 tspSalt - as neededOlive Oil - 2 tspCream - 1/2 cup (optional)

Method1. Heat Oil in a pan, saute the garlic and onion for a minute.2. Add the capsicum (bell pepper), tomato, green chillies and Cilantro and cook till the capsicum becomes soft. Switch off.3. Puree the mixture using a hand blender or a mixie. Strain the pureed mixture to remove the seeds and skin. (Some people like to continue without straining but the texture will be different. This step is a must to get a smooth and creamy soup.)4. Add this strained soup back to the pot and add the chicken/ vegetable stock to it. Switch on the stove.5. Add required salt, cumin powder and required pepper powder. Bring the soup to a boil.6. Add the cream to the soup to thicken it. Alternatively, mix little corn flour with some water and add to the soup while boiling.7. Simmer for another 5 -10 minutes and switch off.8. Garnish with heavy cream, crutons, toasted bread piece, fresh herbs etc according to your taste and imagination. Serve hot.

Broccoli SoupPrint- Submitted by Dahlia on 20th Jun 2015(Cream of Broccoli Soup, Creamy Broccoli Soup)

Broccoli soup is another creamy and tasty soup that is definitely worth trying. The creaminess of the potato and cream together with the flavors of garlic and cilantro masks the flavor of broccoli. It is so tasty that even those who do not like broccoli can try it. I love to serve it with some homemade croutons and kids do not even realize they are eating such healthy vegetables.

Preparation Time: 5 minsCooking time: 20 minsServes : A family of 2 adults and 2 kidsIngredients Broccoli 3 cups (chopped) Potato 1 (chopped) Onion (roughly chopped) Capsicum (Bell Pepper) (chopped) Garlic 3-4 cloves Cilantro 1 sprig Olive Oil 1 tbsp All Purpose Flour 1 tbsp Salt to taste Pepper Powder 1 tsp Cumin Powder tsp Fresh Cream 2-3 tbsp Water/Chicken stock/Vegetable stock 3 cupsMethod1. Heat the olive oil in a pot and add the onions, garlic, capsicum, potato, cilantro and broccoli.2. Saute for couple of minutes and add the flour. Fry for another minute.3. Add 1 cup of water or stock and cook for about 10 minutes.4. Switch off and cool it a bit. Blend it in a blender or mixie.5. Return the pureed soup back to the soup pot. Add the remaining stock or water and heat it.6. Add salt, pepper powder, cumin powder. Adjust consistency and seasonings according to your taste.7. Finally add the cream and switch off. Broccoli soup is ready to be served

Sprouts SaladPrint- submitted by Dahlia on 01-26-2008(Sprouts Chaat, Moong Sprouts Chaat)

Sprouting is a process where the seeds or grains are allowed to germinate. This naturally increases the nutritious value of the grain. It also increases the digestability of the same. Sprouts increase the vitamin and mineral content of the grain and decrease the carbohydrate and calorie content. Basically any whole legume or grains can be sprouted. Some sprouts have a change in flavour after sprouting. I've used whole green gram for this salad. But it can be substituted by sprouted chik pea, black channa or any bean.

IngredientsSprouts - 1 cupOnion - 1/2(Chopped)Tomato - 1(Chopped)Green Chilly - 1 (Minced)Lemon - 1/2Salt - to tasteCilantro - handful (chopped)Mint leaves - 2-3(finely chopped)

Method1. Mix the onions, tomato,green chilly, sprouts, chopped mint and cilantro.2. Add few drops of lemon juice to it with little salt.3. Mix everything nicely and serve as a healthy snack.

Tips- For a sweeter version, skip the green chilly and add a tblsp of honey instead.

Tricolour Fruit SaladPrint- recipe by Dahlia submitted on Aug 15th 2013

Ingredients Papaya Banana Kiwi

Method1. Wash the fruit and chop it into bite size pieces.2. Arrange the fruits in the tri-colorto represent our Indian flag.3. Sprinkle some chaat masala or drizzle some honey and enjoy.TipsYou can use any fruits that you have on hand. Here are some other options to make the tri-color. Orangecolor- mango, cantaloupe, orange Whitecolor- Lychee, Apple, Pear Greencolor :-Honeydew, Green grapes

Cabbage SaladPrint- recipe by Dahlia submitted on 10-13-2012

IngredientsCabbage - 1/2 small (sliced)Carrot - 1 (shredded)Green Bell Pepper (capsicum) - 1/2 (sliced thinly)Mung Sprouts - 1 cupJicama - 1/2 cup (julienned)Cilantro - 2 tblsp (finely chopped)Almonds - 10 (chopped)

For DressingOrange Juice - 1/2 cupGinger juice - 1 tspSalt - 1/4 tspSugar/ Honey - 1 tblspBlack Pepper Powder - 1/8 tsp

Method1. Mix all the vegetables together. Chop all the vegetables in uniform size.2. Whisk together all the ingredients for dressing.3. Mix the dressing with the chopped vegetables. Adjust any seasoning if required.4. Chill the salad and serve as a healthy meal.

Variations: You can make the salad colourful by adding other vegetables like red cabbage, beetroot, colourful bell peppers, red radish, cauliflower etc.Sometimes I also like to add raisins.