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  You Need: [for 2-3 servings] Dalia  (broken wheat) – 100 grams (1 cup) Apple – 1 (use a sweet variety) Water – 2 + 1/2 cups for boiling dalia/apple Milk – 2 cups Dried dates – 4 (optional) Cashew nuts – 1 tablespoon Raisins – 1 teaspoon Walnuts  – 1 tablespoon Jaggery – 1 tablespoon (adjust to taste) Bananas – 2 Pomegranate arils – 1/3 cup In the picture above: Dried dates, cashew nuts, raisins, walnuts. How To Make Fruit and Nut Dalia: 1. Boil the dalia: In a thick-bottomed pan, place the dalia along along with two cups of water on high heat. Set the heat to low when the water reaches boiling point, then simmer. If using dried dates, chop the dates into small pieces. Add to the boiling dalia. Cook on low heat till the dalia has softened and the water has mostly evaporated. Stir every few minutes to prevent the dalia from clumping or sticking to the bottom of the pan. This takes about 30 minutes for coarse-grained dalia. You may need to adjust the water as the dalia coo...

  Ingredients-- [ 6 cheelas] Fine  semolina  ( rava/sooji ) – 2 cups Curd ( dahi ) – 2 cups Cucumber – 2 small (~3/4 cup, when grated) Carrot – 1 medium (~3/4 cup, when grated) Ginger – 2 teaspoons, grated or finely chopped Green chilies – 2, finely chopped (adjust to taste) Salt – to taste Oil – for frying How To Make Carrot Cucumber Rava Cheela: 1. Assemble the batter [Preferably 7-8 hours before you make the cheela] Take two cups of semolina in a mixing bowl. Add two cups of curd to the semolina. Mix to a smooth batter of dropping consistency i.e. if lifted up on a spoon, the batter should fall off the spoon without needing to be shaken off. Add a little water if the batter is too thick. Grate/finely chop ginger and green chilies. Grate carrot and cucumber. Squeeze out excess water from the cucumber.Mix grated ginger, green chilies, grated carrot and cucumber into the batter along with salt to taste. Let the batter sit covered in the fridge for a few hours, till you ar...

  Ingredients-- [per pancake] For the batter: Atta (whole wheat flour) – 1/4 cup Semolina  ( rava/sooji ) – 1/4 cup Salt – to taste Water – 1/3 cup (adjust according to fineness of the atta/sooji) For cooking: Oil – 1 tablespoon For the vegetables: Use an assortment that gives 1.5 cups of vegetables – indicative list below: Capsicum red/yellow/green – ~1/4 cup of slices Cabbage – ~1/4 cup, shredded Red onion – ~1/4 cup of slices Sweet potato – 1.5-inch piece Radish – 1.5 inch piece Spring onions – 2 stalks Garlic – 1 clove Green chili – 1 For the dipping sauce: Soy sauce – 2 tablespoons Vinegar – 1 tablespoon Sugar – 1/3 teaspoon Toasted sesame seeds – 1/2 teaspoon Garlic – 1 clove, finely chopped Onion – 1 teaspoon, finely chopped Spring onion stalk – 1 teaspoon, finely chopped Fresh chili – 1, finely chopped How To Make Vegetable Pancake: 1. Make the batter [Preferably 7-8 hours before you make the pancake] Sift together sooji, atta and salt. Pour in an equal amount of wate...

  Vegetarian Rajma Tacos  INGREDIENTS   FOR RAJMA FILLING Rajma (Red kidney beans),cooked or tinned– 1 cup Garlic – 1 flake Onion – 1 Tomato – 1, pureed Fresh red ripe chilli (or spicy green chilli) – 2 Coriander leaves – 1/4 cup Black pepper powder – 1 tsp Olive oil – 3 tblsp Salt – As needed TO SERVE Taco shells – 10 Onion – 1 Tomato – 1 Coriander leaves – 1/4 cup Lemon juice – 2 tsp Sour cream – 3 tblsp Grated cheese – 4 tblsp METHOD 1. Pre heat oven at 180 deg C and bake the taco shells arranged in a baking tray as show in the picture. Leave little space so that it gets heated evenly. 2. Once done, leave it in the oven for 3 – 4 mins and proceed with the filling. Heat oil and fry finely chopped garlic and green chillies for half a minute. 3. Add finely chopped onion and fry until transparent. Add the coriander leaves. 4. Once it reduces in volume, add pureed tomato. I boiled tomato in hot water for a minute, peeled the skin, and ground it to make puree. Fry until oil ...

Mudakathan Dosa- INGREDIENTS Idli rice – 2 cups Fenugreek seeds – 1 tsp Mudakathan keerai (baloon vine leaves) – 3 cups packed Salt – as needed METHOD 1. Soak idli rice with vendhayam (fenugreek seeds) for 3 hrs.  2. Pick just the leaves from the balloon vine, discarding the stalks. Wash and clean the leaves. 3. Drain from water and place it in the mixer. 4. Top with salt, drained rice, methi seeds and little water. Grind smoothly. 5. Pour the ground batter in a vessel, large enough to hold the volume as it will rise. Let it ferment for 10-12 hours. It will rise well, mix and make it smooth again and add water if its too thick. It should be pouring consistency as shown. 6. Heat tawa and spread a ladle full of batter. you can spread thin or thick depending on your preference. Cook covered and flipping is optional.

Cucumber dosa recipe- INGREDIENTS:- Cucumber – 2 Idli rice – 3 cups Coconut, grated – 1/2 cup Green chilli – 3 Ginger – 2 tsp Salt – As needed METHOD- 1. Wash and soak 3 cups idli rice for minimum 2 hours. Cut off the ends of cucumber and chop roughly. 2. Once rice is soaked, drain water completely.  Grid chopped cucumber, ginger, green chilli and rice all together with salt, slightly coarsely. 3. Add water only if needed, in small quantity as cucumber tends to leave water.The consistency should be slightly runny than idli dosa batter.Heat tawa and spread 2 ladles of prepared batter. drizzle very less oil over. 4. Cook both sides by flipping. Each side for about a minute. Oil is not necessary, add only if needed, but after spreading.