DHOKLA ingredients batch i gram flour(besan) - 1 1/2 cup sugar - 3-4 tsp oil - 1 tblsp citric acid - 1/2

tsp soda-bi-carb( baking soda) - 1/2 tsp salt - to taste lemon juice - 3-4 drops turmeric powder - 1/4 tsp batch ii oil - 1 tblsp cumin seeds - 1/4 tsp mustard seeds - 1/4 tsp sesame seeds - 1/4 tsp asaefoetida - a pinch curry leaves - 5-6 water - 1/2 cup sugar - 1 tsp cilantro - for garnish grated coconut - for garnish sev - for garnish method 1. mix all the ingredients from batch i in a bowl with water enough to make a thick paste(like idli batter). 2. blend it well with a hand blender or with hand. 3. steam it for 15 minutes on high flame. 4. cut it into square pieces. 5. tempering: heat 1 tbsp oil. add jeera(cumin), rai(mustard seeds), til(sesame seeds), hing(asaefoetida) and karipatta(curry leaves). when it splutters add 1/2 cup water and 1 tsp sugar. 6. pour this water slowly on dhokla pieces. 7. garnish this with fresh coriander, shredded fresh coconut and sev.

CHICKEN SALAD dressing

1/4 cup reduced-sodium soy sauce 3 tablespoons rice-wine vinegar 1 1/2 tablespoons brown sugar

1 1/2 teaspoons sesame oil 1 1/2 teaspoons chile-garlic sauce, (see ingredient notes) 3 tablespoons canola oil 1 tablespoon minced fresh ginger 2 cloves garlic, minced 1 tablespoon tahini paste 3/4 cup reduced-sodium chicken broth, or reserved chicken-poaching liquid

salad

2 tablespoons sesame seeds 8 cups shredded napa cabbage, (1 small head; see ingredient notes) 1 1/2 cups grated carrots, (2-3 medium) 5 radishes, sliced (about 1 cup) 1/2 cup chopped scallions 3 1/2 cups shredded skinless cooked chicken, (about 1 1/2 pounds boneless, skinless chicken breast) (see tip)

preparation 1. to prepare dressing: combine soy sauce, vinegar, brown sugar, sesame oil and chile-garlic sauce in a glass measuring cup; stir to blend. heat canola oil in a small saucepan over medium-high heat. add ginger and garlic; cook, stirring, until fragrant, 1 to 2 minutes. add the soy sauce mixture to the pan; bring to a simmer. whisk in tahini and broth (or poaching liquid); cook until reduced slightly, 3 to 4 minutes. let cool. 2. to prepare salad: heat a small dry skillet over medium-low heat. add sesame seeds and cook, stirring, until lightly browned and fragrant, 1 to 2 minutes. transfer to a small plate to cool. 3. combine cabbage, carrots, radishes, scallions and chicken in a large shallow bowl. stir dressing to recombine and drizzle over the salad; toss to coat. sprinkle the sesame seeds on top. CHOPPED SALAD Ingredients

1/4 cup lemon juice 3 tablespoons extra-virgin olive oil 1/2 teaspoon garlic, salt Freshly ground pepper, to taste 8 cups chopped hearts of romaine 2 medium tomatoes, diced 1/2 cup sliced pimiento-stuffed green olives 2 6-ounce cans chunk light tuna, drained (see Note)

Preparation

1. Whisk lemon juice, oil, garlic salt and pepper in a large bowl. Add romaine, tomatoes and olives; toss to coat. Add tuna and toss again. CHICKEN, CHARRED TOMATO & BROCCOLI SALAD Ingredients

1 1/2 pounds boneless, skinless chicken breasts, trimmed, or 3 cups shredded cooked chicken breast (skip Step 1) 4 cups broccoli florets 1 1/2 pounds medium tomatoes 2 teaspoons plus 3 tablespoons extra-virgin olive oil, divided 1 teaspoon salt 1 teaspoon freshly ground pepper 1/2 teaspoon chili powder 1/4 cup lemon juice

Preparation 1. Place chicken in a skillet or saucepan and add enough water to cover; bring to a simmer over high heat. Cover, reduce heat and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer to a cutting board. When cool enough to handle, shred with two forks into bite-size pieces. 2. Bring a large pot of water to a boil, add broccoli and cook until tender, 3 to 5 minutes. Drain and rinse with cold water until cool. 3. Meanwhile, core tomatoes and cut in half crosswise. Gently squeeze out seeds and discard. Set the tomatoes cut-side down on paper towels to drain for about 5 minutes. 4. Place a large heavy skillet, such as cast-iron, over high heat until very hot. Brush the cut sides of the tomatoes with 1 teaspoon oil and place cut-side down in the pan. Cook until charred and beginning to soften, 4 to 5 minutes. Brush the tops lightly with another 1 teaspoon oil, turn and cook until the skin is charred, 1 to 2 minutes more. Transfer to a plate to cool. Do not clean the pan. 5. Heat the remaining 3 tablespoons oil in the pan over medium heat. Stir in salt, pepper and chili powder and cook, stirring constantly, until fragrant, about 45 seconds. Slowly pour in lemon juice (it may splatter), then remove the pan from the heat. Stir to scrape up any browned bits. 6. Coarsely chop the tomatoes and combine them in a large bowl with the shredded chicken, broccoli and the pan dressing; toss to coat. PAPRICA SHRIMPS Ingredients

4 cups green beans, trimmed (about 12 ounces) 3 tablespoons extra-virgin olive oil 1/4 cup minced garlic

2 teaspoons paprika 1 pound raw shrimp, (21-25 per pound; see Note), peeled and deveined 2 16-ounce cans large butter beans, or cannellini beans, rinsed 1/4 cup sherry vinegar, or red-wine vinegar 1/2 teaspoon salt 1/2 cup chopped fresh parsley, divided Freshly ground pepper, to taste

Preparation 1. Bring 1 inch of water to a boil in a large saucepan. Put green beans in a steamer basket, place in the pan, cover and steam until tender-crisp, 4 to 6 minutes. 2. Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic and paprika and cook, stirring constantly, until just fragrant but not browned, about 20 seconds. Add shrimp and cook until pink and opaque, about 2 minutes per side. Stir in beans, vinegar and salt; cook, stirring occasionally, until heated through, about 2 minutes. Stir in 1/4 cup parsley. 3. Divide the green beans among 6 plates. Top with the shrimp mixture. Sprinkle with pepper and the remaining 1/4 cup parsley. SALT AND PEPPER PRAWNS Ingredients

1/4 cup lime juice 4 teaspoons reduced-sodium soy sauce 4 teaspoons sesame oil 1 teaspoon sugar 6 cups cabbage, preferably napa, thinly sliced (about 1/2 head) 2 small red or orange bell peppers, very thinly sliced 1/4 cup rice flour, or cornstarch (see Ingredient note) 1/2 teaspoon kosher salt 1 teaspoon freshly ground pepper 1 teaspoon five-spice powder, (see Ingredient note) 1 1/3 pounds raw shrimp, (21-25 per pound), peeled and deveined 2 tablespoons canola oil 2 jalapeno peppers, seeded and minced

Preparation 1. Whisk lime juice, soy sauce, sesame oil and sugar in a large bowl until the sugar is dissolved. Add cabbage and bell peppers; toss to combine. 2. Combine rice flour, salt, pepper and five-spice powder in a medium bowl. Add shrimp and toss to coat in spice mixture. Heat oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring often, until pink and curled, 3 to 4 minutes. Add

jalapenos and cook until the shrimp are cooked through, about 1 minute more. Serve the slaw topped with the shrimp

OOATS SOUP Ingredients Oats - 1 cup Onion - 1/2 (finely chopped) Green Chilly - 1 (finely chopped) Garlic - 1 clove (minced) Salt - to taste Pepper powder - a pinch Water- 1 cup Milk - 1 cup Oil - 2 tsp Cilantro - for garnish Method 1. 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 RAGI IDLI/ DOSA Ingredients Ragi grains - 2 cup (You can also use 1.5 cups of Ragi Flour or Raikon instead) Urad dal - 1/2 cup salt - 1 tsp oil - to grease the idli tray/ to make dosas Method 1. Soak urad dal and ragi grains separately for minimum 3 hours or overnight. 2. Grind the urad dal separately till it become fluffy. 3. Next grind the ragi seperately (if using ragi grains). 4. Mix the urad dal batter and ragi batter together with required salt. - If you are using ragi flour, grind the urad dal to a smooth batter and mix in the ragi flour to this. Add little water and mix to get a idli batter consistency. 5. Whichever method you follow, let the batter ferment overnight or until it doubles in volume. - If you are in a cold country, leave the batter in the oven with the light on to aid the fermentation process. 6. After it ferments, you can make idlis or dosa immediately. You can also store the batter in the

fridge for 3-4 days. Serving Suggestion - Serve this with any type of chutney or sambhar or any other gravy.

Tips - Instead of grinding a seperate batter, you can use normal idli batter and mix some ragi flour with it. BROCOLLI PARATHA Ingredients Whole Wheat flour - 1 cup All purpose flour - 1 cup Broccoli - 1 bunch Onion - 1/2 (minced) Garlic - 1 clove (minced) Green chillies - 2 Garam masala - a pinch Turmeric powder - a pinch Carom seeds or bishop's weed (Ajwain) - 1/2 tsp Salt - to taste Oil - for making parathas

Method 1. Wash the broccoli and cut into florets. 2. Bring some water to boil and add app. 10 florets to it with some salt. 3. After 2 minutes remove the florets and grind it into a fine paste with turmeric powder, garam masala and green chillies. 4. In a mixing bowl add wheat flour, all purpose flour, the ground mixture, some minced onions, garlic, carom seeds and salt. 5. Knead it like chappatti with required water. 6. At this stage you can let the dough rest for some time. 7. Make small balls similar to chappatti. Roll out each ball similar to making chappattis. 8. Heat a griddle and put the paratha on it. Pour few drops of oil/ghee on top. Cook till both sides are browned. Serve with pickle, curd or some spicy gravy

LEMON CHICKEN Ingredients Chicken Breast - 2 (You can use drumsticks too) Freshly ground pepper - 1 tblsp (or as per taste) Lemon - 2 Salt - as needed Oil - 1 tsp Turmeric Powder - 1/4 tsp Ginger garlic paste - 1 tsp Cilantro - handful Method 1. Gently scrap the zest of both the lemon and put it in a bowl. 2. Add the ginger garlic paste, salt, turmeric powder, fresh ground pepper powder, finely chopped cilantro, juice of one lemon and little oil and make a paste. 3. Make slits in few places in the chicken for the marination to get in nicely. Rub the marination paste all over the chicken and let it marinate for atleast half an hour in the fridge. Ovrenight marination would be good. 4. Transfer it to a baking dish, cover it with aluminium foil and Bake it in a 350 degree F oven for half an hour. 5. Uncover the dish, transfer the chicken to a new tray and bake it for another 10- 15 minutes to crisp up the outside. Turn the side of the chicken after 10 minutes so that all the sides get crisped up uniformly. 6. Remove it and transfer it to the serving plate. When it is still hot, add the juice of 1 whole lemon on top of the chicken. 7. Have as a meal with some pasta and some vegetables. If you make the same with small pieces of chicken, it would be a side with any rice dish too.