Ingredients

Ripe bananas - 2
Rice flour - 1/4 cup
All purpose flour (Maida) - 2 tblsp
Cardoman powder - 1 pinch
Sugar - to taste
Raisins - 2 tblsp (chopped)
Cashews - 2 tblsp (chopped)
Ghee - to fry

Method
1. Mash the bananas nicely with a masher or with hands.
2. Add rice flour, maida, sugar and cardomon powder.
3. Mix everything together to get a thick batter. You can mix with your hands or use a blender.
4. Mix the raisins and cashews with the batter.
5. Heat a griddle and pour a spoonful of batter and spread gently. It will be thicker than normal
dosa.
6. Pour few drops of ghee on top. Fry on medium flame till the dosa is completely cooked and
golden brown on both sides.

Serving Suggestions
- This dosa can be served as a dessert or snack with some maple syrup or honey.
- Top the dosa with whipped cream or ice cream and berries. This brings out a whole new
flavour.
- It can also be served as a tiffen with some chutney.

Variations
- Use brown sugar or jaggery instead of sugar for a different flavour.
- This batter can be used to make paniyarams. A variation of this is called Unniappam.
Ingredients
Carrots - 2 cups (app. 4 carrots)
Milk - 2 cups
Sugar - 1 cup
Ghee - 2 tblsp
Nuts & Raisins - 1/4 cup (Almonds &/ Cashews)
Cardamon - 2 (crushed or use 1/4 tsp cardomom powder)

Method
1. Wash and peel the carrots and grate them or grind them. Grating leaves some texture to the
carrot at the end but grinding is equally good too.
2. Heat the ghee in a small pan and fry the nuts and raisins in it.
3. Heat the milk in a heavy bottomed pan and add the carrot to it.
4. Cover and cook it on medium flame, stirring occassionally to avoid sticking to the bottom.
5. After about 15-20 minutes, when all the milk is absorbed by the carrot, add sugar and stir
continuously.
6. After about 8 minutes the oil starts getting separated from the halwa. At this stage add
cardomom powder, fried nuts and raisins and 1 tblsp of ghee.
7. Mix for another minute and switch off.

Tips
- To make cardomon powder, grind it with little sugar to get a fine powder.
Ingredients
Bread Pieces - 2 cups
Onion - 1/2 (chopped)
Green Chillies - 4 (chopped)
Ginger - 1/2 " piece (grated)
Turmeric Powder - 1/4 tsp
Lemon Juice - 1 tblsp
Cilantro - handful (finely chopped)
Salt - as needed

For Tempering
Ghee/ Oil - 1 tblsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Urad dal - 1 tsp
Cashew nuts - 8-10
Curry Leaves - 1 spring

Method
1. This is a recipe that tastes good even with old bread. Cut the bread into small pieces or shread
it in a food processor.
2. Heat ghee in a pan and temper the mustard seeds, cumin seeds, urad dal, cashew nuts and
curry leaves.
3. Add the onions and saute for a couple of minutes till it sweats out.
4. Next add the turmeric powder, green chillies and grated ginger.
5. Add the bread pieces and saute for a minute or two.
6. At this stage you can break 1 egg and fry it along with the bread mixture for added flavour.
You can also add 1/2 tsp of garam masala powder.
7. Finally add lemon juice as per your taste and a generous amount of finely chopped cilantro.
8. Toss everything and switch off. Serve as a light meal or as a snack with some pickle.

Tips
- You can make this upma with store bought stuffing mix.

BRIYANI
Ingredients
Basmati Rice - 2 cups
Onion - 1 medium (chopped)
Ginger garlic paste - 1 tsp
Green Chillies - 3-4
Mixed Vegetables - 1 cup (can use vegetables like potatoes, green beans, carrot, cauliflower,
green peas, baby corn etc)
Mint leaves - handful
Cilantro - handful
Garam Masala Powder - 2 tsp
Fennel Powder - 1 tsp
Pepper Powder - 1 tsp (add only if you like the biryani extra spicy)
Turmeric Powder - 1/4 tsp
Lemon Juice - 1 tblsp
Bay Leaf - 1
Salt - as needed
Oil/ Ghee - 2-4 tblsp
Coconut milk diluted with water - 3 cups (You can also use only water)
Method
1. Heat the oil/ghee in a pan and add the bay leaf. Saute the onions till it turns golden brown.
2. Add the ginger garlic paste and green chillies and fry till the raw smell vanishes.
3. Next fry the finely chopped mint and cilantro leaves.
4. Add the garam masala powder, turmeric powder, fennel powder and pepper powder.
Tip :- Sometimes when I do not have all the powders readily available, I make a paste of
fennel seeds, whole garam masala, peppercorns and green chillies along with the ginger and
garlic. After sauteing the onions, fry this paste till oil separates from the masala.
5. Add all the vegetables and fry for a minute. Next add the rice and fry for a minute.
6. Transfer everything to a rice cooker. Add the coconut milk - water mixture, lemon juice and
required salt.
7. Cook till the rice is done. Garnish with some more cilantro and/or roasted cashews.
8. Vegetable Biryani is ready to server. Serve with some curry and raita.

Tips
- You can make the biryani with one vegetable alone like beans biryani, potato biryani, baby
corn biryani, carrot biryani, cauliflower biryani, chikpea biryani, peas biryani, paneer biryani,
okra biryani etc. These one veggie biryani can be made on any day for lunch box depending on
the vegetable you have on hand.
- To add okras to the biryani, fry the okras (ladies finger) separately and mix it with the
cooked biryani.

Ingredients
Pasta - 2 cups
Kheema - 1 lb (Any ground meat like ground chicken, turkey, beef or pork. For vegetarian
version, soya granules can be used)
Vegetables - 1 cup (Any vegetables like carrot, celery, green leafy vegetable, capsicum etc can
be used can be used. I've used beet leaves in this.)
Onion - 1 (Finely chopped)
Ginger - Garlic Paste - 2 tsp
Tomato puree/ Tomato sauce - 2 tblsp
Chilly Sauce - 1 tblsp
Corriander Power, Cumin Powder, Fennel Powder - 1 tsp each
Garam Masala - a pinch
Turmeric Powder - a pinch
Butter/ Oil - 1 tblsp
Salt - as needed
Cilantro - handful (finely chopped)

Method
1. Bring a big potful of water to boil. Add little salt to it and add the pasta. Let it cook according
to the package instructions.
2. In the mean time, heat the oil/butter in a pan, add the kheema and let it cook for 5 minutes
until the meat is cooked.
3. Add chopped onions and ginger garlic paste and fry for another 5 minutes.
4. Add tomato puree, chilly sauce and all the dry masala powders (corriander, cumin, fennel,
turmeric powder and garam masala).
5. After 2 minutes add the vegetable that you want to add and required salt and let it cook for few
minutes till the vegetable is cooked.
6. Finally add the cooked pasta and toss everything together. Add some finely chopped cilantro
and serve. You can even add some shredded cheese while tossing the pasta.
Ingredients
Pasta - 1 cup
Water - 3 cups
chopped onions - ¼ cup (Finely chopped)
tomatoes- ¼ cup (finely chopped)
Ginger-garlic paste - 1 tsp
Green chilly- 1 (finely chopped)
Chilly powder/ hot sauce - 1 tsp
Garam masala - ¼ tsp
All purpose flour (Maida) - 1 tblsp
Milk - 3 tblsp
Oil- 2 tsp
Salt- to taste
Coriander leaves- for garnishing

Method
1. In a deep pan heat water and bring it to a boil.
2. Add pasta and let cook for 8 minutes, until it is fully cooked (soft but firm).
3. Drain the water and keep aside.
4. In a pan heat oil.Saute the onions and green chilly till golden brown.
5. Next add the ginger garlic paste.Next add tomatoes and saute the mixture.
6. Now add the flour and cook for a minute. Next add the milk,chilly powder/chilly sauce, salt
and garam masala.
7. Mix well and then add the pasta.
8. Toss everything together and garnish with coriander leaves.