Cauliflower thyme soup

Ingredients:
Cauliflower - 1 bunch, cut into florets
1 potato - chopped
1 onion chopped
2 garlic pods - chopped
4-5 cups vegetable stock
2 cups water
1 Tbsp cream
5-6 sprigs thyme - chopped
1 sprig thyme - cut into 1 inch pieces
1 green chilli (optional)
1/4 tsp pepper powder
2 Tbsp olive oil
Salt

Method:
1) Heat oil in a sauce pan. Fry garlic pods until they change colour. Add onion, green chilli and fry for 2-3 minutes. Add potato and cauliflower and fry for two minutes.
2) Add stock and water. Cover and cook on low heat for 30 minutes. Allow it to cool and blend it into fine soup.
3) Take the soup in the sauce pan(high flame). Add pepper powder, cream and thyme. Check for salt.
4) Bring to boil. Garnish with thyme.
DONE!!!

Serve with toasted buttered bread! :)

Spinach Puri

Ingredients:
3 cups atta(wheat flour)
1/2 cup spinach
5-6 sprigs of coriander
2-3 sprigs of mint leaves
1 cm ginger
2 green chilli
Water
Oil
Salt

Method:
1) Grind spinach, coriander, mint, ginger, green chilli with 1/2 a cup of water.
2) Add this paste to atta along with 3 Tbsp oil and mix. Check for salt. Add water as required and make a dough. Set aside for 10 mins.
3) Take a small piece of dough(enough to make a 6cm circle) and form a ball. Roll into a 6cm circle.
4) Heat oil in a frying pan. When sufficiently heated, carefully put the puri in the oil. Press it lightly using a spatula so that the puri puffs up.
5) When the underside starts to turn brown - flip and fry the other side for a few seconds. Remove it and place it in a container lined with paper towels.
DONE!!!

Iyengar Tomato Gojju

Owe this mouth-watering Iyengar special to my friends' moms.. Nagajyothi and Divya :)

Ingredients:
2 tomato - finely chopped
1/2 onion - finely chopped
2 Tbsp oil
1-2 tsp rasam powder
1/4 tsp turmeric powder
1-2 Tbsp Jaggery powder
1/4 tsp tamarind concentrate
1 sprig curry leaves
1 tsp urad dal
2 tsp mustard seeds
1 green chilli
1/2 to 1 cup of water
Salt

Method:
1) Heat oil in a frying pan. Add urad dal and fry until it starts to change colour. Add mustard seeds and wait for it to splutter.
2) Add curry leaves and green chilli and fry. Add onion and fry until it starts to change its colour.
3) Add tomato and fry for a minute or two
4) Reduce heat to medium heat. Add 1 1/2 Tbsp jaggery powder, 1 tsp rasam powder, turmeric powder and fry for a minute or two.
5) Add 1/2 cup of water, tamarind concentrate. Check for salt. And boil for 2-3 minutes.
6) Add more jaggery/rasam powder depending on whether you like it sweet/hot. Boil for 5 minutes until tomato pieces are squashed.
DONE!!

Kaju-Peas Curry

Ingredients:
Cashew nuts - 1 cup
Peas - 1 cup
Tomato - 2 - roughly chopped
Onion - 1 roughly chopped
Onion - 1/2 finely chopped
Roasted Peanuts - 2 Tbsp
Yogurt - 3 Tbsp
Garlic clove - 1 roughly chopped
1 inch ginger - roughly chopped
1 tsp cumin seeds
1 Tbsp coriander seeds
2 Tbsp kasoori methi
1/4 tsp pepper powder
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1 green chilli
Oil
Ghee
Salt
Water

Method:
1) Heat 1 Tbsp oil in a pan - Fry garlic until it turns golden brown. Add ginger, coriander seeds, cumin seeds and green chilli and fry for another minute
2) Add onion and fry until it starts to change colour. Add tomato and fry for 4-5 minutes. Allow it to cool.
3) Grind it into a fine paste along with yogurt, roasted peanuts, pepper powder, red chilli powder, turmeric powder.
4) Heat 1 Tbsp ghee in a pan. Fry finely chopped onion for a minute. Add cashew nuts and fry for another minute
5) Add paste and fry for another minute. Add peas. Add water to get the correct consistency. Check for salt. Remove from heat once it begins to boil.
6) Add kasoori methi and mix.
DONE!!!!

Serve with hot chapathis :)

Palak-Paneer Paratha

Ingredients:
2 cups wheat flour (some more for rolling)
1/4 tsp ajwain seeds
1/2 tsp cumin seeds
3-4 coriander sprigs - finely chopped
1/2 onion - finely chopped
3/4 cup paneer (cottage cheese) - grated
3/4 cup spinach - finely chopped
1/4 tsp turmeric powder
1/2 tsp coriander powder
1/4 tsp red chilli powder
1/4 tsp garam masala powder
1/4 tsp grated ginger
Ghee
Water
Salt
Oil

Method:
1) Take wheat flour, water, oil, 1 tsp salt in a large bowl - and knead it into a dough. Keep aside.
2) Heat oil in a frying pan, add ginger, ajwain seeds, cumin seeds
3) Add onion and fry for a minute or two.
4) Add spinach and fry for a minute.t
5) Add paneer and fry for few minutes until spinach and paneer loses its moisture.
6) Add coriander leaves, coriander powder, garam masala powder, turmeric powder, red chilli powder and mix. Check for salt
7) Take a fistful of dough and roll it into a roti about 3 inches in diameter.
8) Take a spoonful of paneer-spinach mix and place it at the centre. Pull the edges together, make it into a ball and seal it.
9) Roll it into a 3 inch circle. Pat it in wheat flour on both side.Roll it into a 6 inch circle.
10) Heat a pan, and place the paratha on the pan for a minute.
11) Flip to the other side and spread a few drops of ghee on the paratha.
12) When the under side begins to get golden-brown spots flip to the other side. Add a few drops of ghee on this side as

well.
13) When the other side as well begins to get golden-brown spots. Flip again for a few seconds.
DONE!!

Serve with yogurt and pickle :)

Crystal cake

Ingredients:
Sago - Soak overnight
1 1/2 cup purple potato - cut into small cubes
1/2 cup sugar
1 cup grated coconut

Method:
1) Drain water from sago. Mix sago, purple potato, coconut and sugar.
2) Grease a tray (I used ghee). Spread the mixture - ensure that it is not more than 2cms thick.
3) Steam it for an hour. Allow it to cool. Cut into squares.
DONE!!

Heat up in microwave for 10-15 seconds before serving :)

Chettinad Channa

Ingredients:
Onion - 1 (thinly sliced and cut to 1 cm length)
Tomato - 1 (thinly sliced and cut to 1 cm length)
2 cups Kabuli channa (soaked overnight)
1 to 2 cups coconut milk
Peppercorns - 5 to 6
Coriander seeds - 1 Tbsp
Cumin seeds - 1/2 tsp
Fennel seeds - 1/4 tsp
Dry red chilli - 2
turmeric powder - 1/2 tsp
Cardamom pods - 2 (Remove skin and use seeds only)
Curry leaves - 8 to 10
Green chilli - 1
Poppy seeds - 2 Tbsp (soaked in 2 Tbsp warm water for 15 minutes)
garlic pod - 1
Oil - 2 Tbsp
Salt

Method:
1) Cook channa in microwave for 15 minutes with water until soft. Drain the water and keep aside the channa. (Note: You may pressure cook it as well)
2) Dry roast peppercorns, coriander seeds, cumin seeds, fennel seeds, dry red chilli, cardamom seeds, curry leaves. Once it cools down grind it.
3) Add green chilli, garlic pod and poppy seeds to the powder and grind it into a paste.
4) Heat oil in a frying pan. Add onion and fry until it starts to change colour.
5) Add masala paste and fry for 2-3 minutes
6) Add tomato and fry for 5 minutes
7) Add channa, turmeric powder, salt and fry for 10 minutes on low heat.
8) Increase the heat back - Add coconut milk and let it boil for 10 minutes.
DONE!!!