Author: Halwai

Ingredients: • 2 cups – cooked Rice • 1/2 kg – Carrots • a bunch – Coriander leaves • 4 Cloves – Garlic • a small piece – Ginger • 4 – Green chillies • 1 small stick – Cinnamon • 2 – Bay Leaves • salt to taste Method: Grate the carrots. Grind the coriander leaves along with garlic, ginger, green chillies and cinnamon to prepare a masala. Heat oil in a pan and splutter the bay leaves. Add the masala with the grated carrots. Cook over low fire without adding water. Add salt as per taste. Add the cooked rice and mix well. Recipe courtesy of Geetha

Ingredients: • 500g potatoes, boiled and mashed • 1.5 litres water • 3-4 Cloves garlic, chopped finely • 2 tbsp Olive oil • 1 cup finely chopped Spinach • Salt as per taste • Pepper as per taste • 1 onion, chopped finely Method: Mix all the ingredients and bring to boil. Let the mixture simmer for 10-15 minutes. Serve hot. Recipe courtesy of Saroj Kering

Ingredients: • 175 g – Carrots • 175 g – white Cabbage • 125 g – Bean sprouts • 1 Onion • 2 Cloves – Garlic • 1 – fresh root ginger, peeled • 4 Celery sticks • 4 tbsp – oil • 2 tsp – soya sauce • 2 tsp – Vinegar • 1 tsp – castor Sugar • salt and pepper to taste Method: Fit the metal chopping blade, place the onion, garlic and ginger in the processor bowl and process until finely chopped. Fit the slicing disc, slice the carrots, cabbage and celery separately. Heat the oil in a large frying pan or wok and add the onion

Ingredients: • 1 cup – toor dal, cooked • 2 cups – Watermelon white rinds, chopped finely • 1/2 cup – sprouted Fenugreek seeds • 1 – onion, chopped • 1 – tomato, chopped • 1 tbsp – rasam powder • 1/4 tsp – Turmeric powder • 1 tsp – pepper powder • 1 tsp each – mustard seeds, Urad Dal and Cumin seeds • 1/4 tsp – Asafoetida powder • 3 -dry Red Chillies • A few – Curry leaves • 1 tsp – Lemon juice • Salt to taste • Oil to fry Method: Heat oil in a pressure cooker and saute the chopped onions and tomato chunks until

Ingredients: • 2 – medium green Capsicum • 2 – onions, medium, cut into fine pieces • 1 tbsp – chopped Coriander leaves • 3/4 cup- Peanut • 5 to 6 – Red Chillies • 1/2 tbsp – Coriander seeds • 4 tbsp – oil • Salt Method: Make a cross-like cut over the capsicum. Carefully remove seeds and keep aside. Fry peanut, red chillies, half of the chopped onions, and coriander seeds in a pan and grind to a thick paste. Heat oil in a pan and add the remaining chopped onions; fry till golden brown. Add capsicum and salt, and saute on slow flame for 10 minutes. Add the