Just like that :)

Ingredients: Vermicelli – 2-1/2 cups Water – 3-1/4 cups Peas – ½ cup Corn – ½ cup Onion – 1 Green chilli – 1 slit Curry leaves – 1 sprig Salt – to taste Red chilli - 1 Oil – 3 tbsp Mustard -½ tsp Tomato ketchup – 1-2 tsp Method: Roast the vermicelli well and keep aside.   Boil the peas and corn until half cooked with a little salt and keep aside. Chop onion lengthwise and keep aside. Take oil in a kadai. Splutter mustard. Add the red chilli, curry leaves and green chilli.  Add onion and fry until transparent.  Add the boiled peas and corn and saute for a while. Add 3-1-4 cups of water and add salt. Check for seasoning.  Bring the water to boil and then add the roasted vermicelli. Mix well and cook until done. Add the ketchup and mix well. Serve hot

Ingredients: Bread – 4 slices Cream – 4 - 5 tbsp Semolina/sooji/rava – 2 tbsp Onion – 1 Capsicum – 1 Tomato – 1 Jalapeno – 6-7 slices (substitute with green chilli if not available) Chilli flakes – a pinch (increase/decrease according to taste) Oregano – ¼ tsp Salt – to taste Mozzarella cheese – 4 tsp grated (optional) Butter – to roast the bread pizza Filling: Take cream in a bowl.  Add semolina. Let it soak for at least half an hour. Chop onion, tomato, capsicum and jalapeno finely. Add into the cream mixture. Add chilli flakes, oregano and salt to taste. Mix well and keep aside. Method: Take the slices of bread. Cut the edges if desired. Apply the filling generously all over the slices. Heat a tava/griddle and spread butter thoroughly. Place the bread slices filling side down and cook on a low flame for a few minutes until cooked. Flip over and roast for a few seconds. Sprinkle grated cheese and serve. If you want a cr

Ingredients: Palak/Spinach leaves – 1 big bunch Potato – 2 big Onion – 1 Turmeric powder – ½ tsp Chilli powder – ½ tsp Coriander powder/dhania powder – ¼ tsp Salt – to taste Red chilli - 1 Oil – 3 tbsp Mustard -½ tsp Jeera – ¼ tsp Method: Wash, peel and chop potatoes into cubes. Boil and keep aside. Wash and chop the spinach leaves and onion. Take oil in a kadai. Splutter mustard and jeera. Add the red chilli.  Add onion and fry for a while. Add turmeric powder, coriander powder, and chilli powder. Mix well. Add the spinach leaves and salt.  Cook on a low flame until almost cooked. Next, add the cooked potatoes and mix well.  Cook until done. Serve hot. Steps: Wash, peel and chop potatoes into cubes. Boil and keep aside. Wash and chop the spinach leaves and onion. Take oil in a kadai. Splutter mustard and jeera. Add the red chilli. Add onion and fry for a while. Add turmeric powde

Ingredients: Capsicum – 2 Potatoes – 2 Carrots -2 Beans - 10 Onion – 1 Curry leaves – 1 sprig Dry red chilli – 1 Mustard seeds – ½ tsp Dhania/coriander powder – 1/2 tsp Turmeric powder – 3/4 tsp Chilli powder – 1 tsp Salt – to taste Oil – 3 tbsp Chat masala – ½ tsp (optional) Coriander leaves – For garnish Method: Chop all the vegetables into as identical sized pieces as possible and keep aside.  Chop onion. Heat oil in a pan, splutter mustard and add curry leaves and dry red chili. Add onion and fry until it turns slightly brown. Add coriander powder, chilli powder and turmeric powder. Saute for a few seconds. Add potato, saute for a while. Next, add the carrots and fry for a few seconds. Finally, add the beans and capsicum.  Add salt and mix well. Sprinkle a little water if needed.  Cook until almost done. Add chat masala if you like the flavour though you can skip it altogether and still get a delicious tasting dish.  Cook

Ingredients: Capsicum – 3 large Onion – 1 Curry leaves – 1 sprig Dry red chilli – 1 Mustard seeds – ½ tsp Dhania/coriander powder – ¼ tsp Turmeric powder – ½ tsp Chilli powder – 3/4 tsp Salt – to taste Oil – 2 tbsp Method: Chop capsicum into cubes and keep aside.  Chop onion lengthwise. Heat oil in a pan, splutter mustard and add curry leaves and dry red chilli. Add onion and fry until it turns slightly brown. Add coriander powder, chilli powder and turmeric powder. Saute for a few seconds. Add the capsicum cubes and salt and cook until just done stirring in between. Do not add water, but let it just fry on a low flame. Steps: Chop capsicum into cubes and keep aside. Chop onion lengthwise. Heat oil in a pan, splutter mustard and add curry leaves and dry red chilli. Add onion and fry until it turns slightly brown. Add coriander powder, chilli powder and turmeric powder. Saute for a few second

Mexican coriander is also called American Sambara in Kodagu. Ingredients: Mexican coriander leaves (tender) - 15-20 leaves Gram flour (Besan) – 4-5 tbsp Chilli powder - 1/2 tsp Salt - To taste Turmeric powder - 1/4 tsp Ajwain (carom seeds) Oil for deep frying Method: Mix the gram flour, salt, turmeric, and chilli powder with ajwain in a bowl. Add water and make a slightly thick batter, which is not too runny. Wash and clean the Mexican coriander leaves, keep them whole. Dip the leaves in batter so that it coats the entire leaf, and drop into hot oil. Fry till crisp. Take them out of oil and place on a paper towel to remove excess oil. Serve hot plain or with sauce/chutney.

Ingredients: Cabbage – 1 medium sized chopped Green chillies – 2-3 slit Onion – 1 chopped Curry leaves -1 sprig Turmeric powder – ½ tsp Salt – to taste Dry red chilli - 1 Oil – 3 tbsp Mustard - ½ tsp Grated coconut – 2 tbsp Coriander leaves – chopped, for garnish Method: Chop the cabbage and keep aside. Take oil in a kadai. Splutter mustard. Add curry leaves and red chilli. Add onion and green chilli. Fry until onion turn golden brown. Add the cabbage, salt and turmeric. Mix well.  Add a little water if required. Cook for a while and reduce the flame and cook until done and the water is evaporated.   Add grated coconut and fry for a while. Once done, remove from flame and garnish with fresh chopped coriander.

Ingredients: Baragu/Proso millet – 1/4 cup Saame/Little millet – 1/4 cup Arka/Kodo millet – 1/4 cup Oodalu/Barnyard Millet – 1/4 cup Urad dal – ½ cup Toor dal – 1 tsp Chana dal (split chickpeas)- 1 tsp Fenugreek (Methi) seeds- ¼ tsp Cooked rice/poha (beaten rice)- a fistful Sugar – 1/4 tsp (optional) Salt – ½ tsp Oil/ghee – few drops per dosa (optional) *You can make this with 2 cups of a single millet too Method: Soak the millets together in a dish and dals and methi seeds in another dish for about 3-5 hours. If using poha, soak it along with the dals. Drain the water. Grind everything together adding just enough water. Add sugar. Transfer into a bowl and let it ferment overnight. Next morning, add the salt and mix well.  The batter should be pouring consistency.  Make dosas on nonstick tawa. Drizzle oil or ghee. Serve hot with coconut chutney, tomato chutney or any other chutney of your choice.

Ingredients : Chicken – 250 gms Rice – 2 cups Onions – 2 large Tomato – 1 Coconut – ½ cup Coriander leaves – 1 bunch chopped Mint leaves - 1 bunch chopped Star anise – 1-2 Cardamom – 3 Cloves – 4-6 Cinnamon – 1 inch piece Green chillies – 3-4 Garam masala powder 1 tsp Turmeric powder – ¼ tsp Salt to taste Ghee – 3 tbsp Oil – 3 tbsp Ginger-garlic paste – 1 tsp Kachampuli-  ½ tsp (substitute tamarind/lemon juice for the sourness) Method : Wash the meat and marinate with a little salt, chilli and turmeric powder for ½ hour. Grind coconut into a fine paste fine and keep aside. Heat the oil and ghee together in a large heavy bottom pan.  Add star anise, cardamom, cloves, and cinnamon and fry for a few seconds. Add green chillies, ginger-garlic paste, saute for a few seconds and add onions. Fry till onions just turn golden. Add the coconut paste and fry well.  Add the tomatoes and fry till soft.  Add the chopped coriander and

Ingredients: Butter – ½ cup Icing sugar – 3 cups Cocoa powder – 2/3 cups Milk – 1/3 cup Vanilla essence – 1 tsp Sprinkles of your choice Method: Melt the butter, but do not overheat it. Stir in the cocoa until mixed well. Add icing sugar and milk and beat together. Add vanilla essence. Add a small amount of milk if needed to get a piping consistency. Spread with a spatula or use a piping bag to pipe the icing. Decorate with sprinkles of your choice.