Oats cookies

- Sangita Haria
150gms rawa
450gms oats
200gms wheat flour
180gms desiccated coconut
500gms sugar
500gms butter
2tsp soda bi carb
3.1/2tsp baking powder
Milk if required ror binding
Grind the oats in mixie
Bake at 180 degree ror 20-25min

Chicken Cheese Kebab

- Sangeeta Salian
Ingredients.
Chicken kheema 1/2 kg
Eight bread slices
Two onions chopped
12 green chillies
Three potatoes boiled
Coriander leaves
One teaspoon jeera
Adrak lasoon paste two tspn
Garam masala one tspn
and salt to taste..

Kheema make at home- Pls do not bring ready-made kheema from market. They use the same mixer subah se shaam tak. Toh blades mein atak jaata hai n wash bhi nahi karte hain after every use. So make kheema at home.
I boiled chicken, one whistle in pressure cooker.  Prepare kheema.. This way  the kabab will be cooked well n less oil is required.

Rice payasam in cooker

- Bindu Mohanan

Broken rice red : half bowl small

One litre milk

Cardamon pwd one tsp

10  chashew nuts

10 kismis

One cup sugar or more according to taste

method :. In a cooker wash the broken rice u can use basmati.  Add the milk and sugar mix and put on slow fire..two whistles and off the gas...let it cool and open the cooker...now in a wok add ghee out the cashew and kismis and fry then mix it in the payasam..add cardamon pwd....can have in cool or hot both taste good😋😋😋😋😋😋😋😋

Baiguni- Bengali style aubergine/eggplant fry

Baiguni- Bengali style aubergine/eggplant fry-
Aparna Rao
Ingredients- Large/long brinjal chopped into  slices,  wheat flour, Ajwain, salt, turmeric, chilli powder. So the brinjal slices are marinated for about 10 minutes in salt and haldi... Make your flour mix in the meanwhile - mix wheat flour, salt, chilli powder and ajwain.
Now heat the pan. The water from brinjal slices is squeezed out. Then layered with a mix of wheat flour, Ajwain, salt and chilli powder.  Shallow fried on hot pan... Turn both sides till golden brown. Enjoy...

Green Chutney

Green Chutney for ragda pattice
Vaishali Damle
-Thoda pudina, kothimbir, green chillies, little jeera, garlic, chopped onion and salt. Grind to a smooth paste.

Ragda Pattice

Ragda Pattice
-Vaishali Damle
Boiled potatoes half kilo, 2 soaked bread slices, smash karneka. Added dhania jeera powder, salt according to how many pattices you want adjust the quantity of batata and bread. For ragda- in kadhai take little oil add chopped onion, little tomato, fry for sometime add boiled white watana, mirchi powder, chat masala, salt and cook well.

Aubergine Sandwich

Aubergine Sandwich
- Sangita Haria
Greased pan, brinjal slice ko roast kiya both sides, onion slice,salt ,pepper. Bought long brinjal .They have less seeds.

Mixed veggie dal with Jackfruit seed

Mixed veggie dal- (Jackfruit seed, drumstick, white melon and green mango dal)
- Bindu Mohanan
Ingredients:
Tur dal - 1 cup wash and pressure cook..
Jackfruit seeds 1 cup...clean and cut in long pieces
Drum sticks - four to five..cut in long pieces.
Quarter white melon - cut in small prices
Mango green - 1 cut in small prices.
Dry masala :
Haldi pwd and Mirchi pwd and salt, jeera
Coconut grated
Method:
Wash all the veggies and put it in a vessel expect the mango...put haldi pwd and Mirchi pwd and salt and boil till tender..add the green mango prices to it..
Add the pressure cooked dal into it and boil it.
In a mixer jar add the coconut grated jeera and a price of onion and make a little watery mixture add it to the veggies and dal mixture and let it boil. Until u get a nice smell.
Tadka/ seasoning: In a vok pour oil add musterd seeds and urad dal .and akka Mirchi  and add it to the dal.
Can be eaten with hot rice✌🏽✌🏽✌🏽😋😋😋😋

Aubergine Roast (Vaangyache kaap)

Aubergine Roast (Vaangyache kaap) - Vaishali Damle
- Just cut long Brinjal slices and keep them in water. Just tap them in mixture of rice flour and rawa in which salt, mirchi powder is added and also little dhania jeera powder and shallow fry

Date and Walnut Cake

Date and Walnut Cake
- Smita Kanojia:
Ingredients -
One cup flour
2 eggs
3/4 cup brown sugar
1 cup fresh cream
Baking powder 1 tsp
Pinch of salt
1/2 teaspoon Nescafé
100 gms walnut
150 gms of dates
Method- Soak the dates in hot milk
Milk just enough to soak them
Then beat eggs,sugar n cream add coffee powder n vanilla essence

Sieve flour with baking powder n salt
Gradually add flour to egg mix 
Add dates and mix the batter
Don’t overdo the mixing
Add chopped walnuts
Line the cake tin , add batter , Sprinkle Balance walnuts over the batter
Bake the cake in a pre heated oven at 180 degrees
Bake it till it is done

Kori Roti

Kori Roti
Chicken Gravy  and Chicken Sukkha:
Sangeeta Salian
Ingredients..
Chicken.. 1 1/2 kgs
Coconut.. I full,,, grated
Bediki Mirchi..25 nos
Coriander Seeds.. One fist full
Onion.. 4 nos,,, chopped
Garlic flakes,,  10nos
Curry patta,,, 30 leaves
Jeera,,, 1. 1/2 tspn
Methi... 1/4 tspn
Rai,, 1/4tspn
Cloves,,, 2nos
Dalchini..one inch
One elaichi
Kali miri... 10 seeds
Tamarind...small Lemon size jitna
Method....
In a kadhai add two tspn full oil or ghee, as per ur choice, then add rai, jeera, cloves, dalchini, elaichi, methi, kalimiri,(all these fry in slow gas)...then garlic crushed, chopped onions, curry patta twenty leaves, coriander seeds and lastly bediki mirchi... Fry well. Remove from fire and cool.
Grind the above spices adding 1/4tspn turmeric powder and tamarind.. Grind to fine paste...
In a kadhai add one tspn oil or ghee and fry grated coconut till golden brown.
Preparation..
In a kadhai heat two tspn ghee,,, add 1/4 tspn rai, allow it to splutter, then four mashed garlic flakes ten curry patta fry,one chopped onion,,, fry....... Then put cleaned chicken pieces and mix. Do not add salt or water till chicken changes it's color n turns a bit white. It should release it's moisture. When chicken turns white,,, add the red masala paste and mix thoroughly... Allow it to boil for three minutes,, add salt as per ur taste, mix then cover and simmer till ten minutes.. Add sliced potatoes (sos) ..again cover and cook for ten more minutes or it chicken is done.
Transfer three parts of chicken pieces in another pan,,(this is for chicken sukkha),, don't transfer too much of red masala, u will need more of these masala for chicken curry.
Now grind grated and fried coconut in a mixer. Just for five seconds. Then stop. Coconut should be very coarsely ground. Remove one fist full and mix it in chicken sukkha kadhai.
Switch on the gas and mix well the chicken sukkha mixture. Over and cook for ten minutes,, sim gas.. One dish is ready.
Next for chicken curry, grind the leftover coconut in the mixer to a very fine paste then mix it with the chicken masala which u have retained in the first kadhai..
Add plenty of water, since this gravy should not be thick. Add salt as per ur taste. Allow to boil for ten minutes and ur curry is also ready.

Cauliflower pizza crust

Cauliflower pizza crust:
Sangita Kalarickal
1 head cauliflower
2 pods garlic
1.5 cups shredded mozzarella + 1/2 cup for sprinkling on top
cheese
2 eggs
Black pepper
Italian seasoning or other herbs
Salt

Blitz the cauliflower in a food processor to get it finely chopped.
use clean kitchen towel to squeeze out the juice as much as you can.
Grate or very finely chop garlic
To the cauliflower flour add eggs, cheese, garlic, salt, pepper and herbs and mix well.
Preheat oven to 400F
Meanwhile prepare your pizza toppings... mushrooms, eppers, olives, onion etc.
Line a pan with parchment paper, spread out the mixture thinly.
Sprinkle cheese on top.
Bake at 400F for 25 min.
Turn over. Sprinkle toppings, add more cheese, and bake for another 25 min.
Enjoy!

Mutton curry masala

Mutton curry masala
Smita Kanojia

For 1/2 kg Mutton
4 onions
Chop 3 onions
Grind one onion with khada garam masala-dalchini,badi elachi,green elachi,cloves , zeera,very small piece of star aniseed n javitri
along with adrak, ginger n Hari dhaniya .
Then in a pan put chopped onions , mutton pieces, haldi,Lal mirchi powder, little Kashmiri mirch for colour , Dhaniya powder n oil n little water . Cover the pan and let it first cook on slightly higher flame for 5 minutes.
Then simmer it after 5 minutes
Let the mutton cook on low flame till the onions are well cooked and mutton is nicely bhuna .
Then add the grinded paste of onion and roast it well with the mutton till u get the aroma of masala.Add mutton masala also to this.
After that when the oil leaves the masala add water as required for mutton to cook well and also depending on the thickness of curry.
Let this be on low flame 🔥 to cook really well

Happy cooking 🥘 😊

Healthy Ragi Dosa

Healthy Ragi Dosa
- Bindu Mohanan
1 cup - rava
1 cup- rice pwd
1 cup - ragi pwd.
A large tbsp of curd.
Chopped onions
Green chillies
Kadi.patta and coriander leaves.
Mix all..make the batter a little watery... Keep it aside for 15 mins.
Heat the non stick tava and make thin dosas...enjoy it with chutney or sambar...😍😍😍

Instant Sambar Mix

Instant Sambar Mix -
Aparna Rao (from traditional knowledge, personal experience and inspired from good  old Youtube esp. Hyderabadi Ruchulu)
Ingredients - 1 cup tur dal,
1/4 cup bengal gram (chana dal), tamarind - 2 tablespoons (a bit more or less as per taste - I add a bit more because it gets mixed with other items later so gets balanced),
3 - tablespoons coriander seeds,
dried chillies - 10-12 ( I take 14 since I use bedgi mirch - the less spicy ones),
1/2 cup - curry leaves,
1 teaspoon, cumin seeds,
1/4 teaspoon -fenugreek seeds,
1/4 teaspoon - pepperr,
3-4 cloves,
2-3 elaichi (whole cardamom, no need to extract seeds),
2-3 small pieces - 1 inch each - cinnamon sticks, 1 teaspoon - turmeric powder - ,
1 1/2 teaspoon salt.
For Tadka - 2-3 tablespoons oil, 3-4 dried chillies, 1/2 teaspoon mustard, 1/2 teaspoon Cumin, dried curry leaves (optional)
Method: Take a thick bottom kadhai, dry roast on slow flame all the ingredients, one by one - separately and  transfer to a plate; in the plate you can have all the roasted items together- order I follow is: Tur dal, chana dal, coriander seeds, then cumin, fenugreek, pepper, cloves, cardamom, cinnamon can be roasted together, not too long though because by now the kadhai is quite hot, transfer these to the plate with the rest of roasted items, now add in red chillies and roast, empty the kadhai, add in curry leaves - roast till all the moisture evaporates, add to plate, last of all put in the tamarind and heat for a minute or so and add it to the plate. Constantly stirring the stuff being roasted will prevent it from getting overdone; let them cool; add to the mixer jar, add in the turmeric and salt and grind. Transfer to a bowl or the same plate. By now people have started asking you what's cooking 😂. Now, heat oil in the kadhai , sputter mustard seeds, add in cumin, the dried chillies and kadi patta and hing if you want. Add this tadka to the powdered mixture. Your mix is ready.

Veggie appams

Veggie appams
Bindu Mohanan
rava - 2 cups
dahi- 1cup
veggies - your choice. I added onions tomatoes palak blanched peas green green chillies coriander leaves, a pinch of baking soda , adrak lasson ka paste,  and thoda cumin
mix these well and add a little water dont make it watery consistency... keep it aside for half an hour.
heat your appam chatti brush oil and pour the batter into it..cover the chatti...brown on one side turn it over  ur appams are ready eat it with chutney or sambhar yummm