Mutton chukka gravy style by Jecintha

Eggless Chocolava cake by Lalitha Gautam

Here it is: 1 cup refined flour( I used small icecream bowl), Baking powder & Baking soda :1teaspoon, 12 tablespoons cocoa powder, 1/2 cup chopped dark chocolate(available at Nilgirs, u shud ask for dark compound chocolate not the regular ones, I crushed it in ordinary mixie jar), 1 cup butter( the same ice cream bowl, i used home made butter), 1 cup sugar, 1 cup yoghurt( I used thick curd), 1 cup milk. Method of preparation:1. Mix together flour,baking powder,baking soda & cocoa powder. 2. Mix crushed dark chocolate and butter and melt it in microwave oven for a minute. whisk well till it is blended . 3. Add sugar to the chocolate mixer and mix well. Mix this in flour mixture. 4. Add curd and milk and till the mixture is smooth without any lump. 5. Pour the mixture in cake making vessel after greasing it with butter. 6. bake for 5 to 7 minutes..7.Remove it from oven when it is hot and allow to cool outside and transfer this in a plate.

Mashmallows by Jeevitha Purushothaman

Salmon fish fry by Sabaritha Balaji

Stuffed brinjal by Kayalvizhi

Mango cake by Naresh Kovai KRS bakery

Masala Oats Rostie with Sev Raita - Juhi Ketan Lalka

 I used  kellogs lemony oats soaked in half a cup buttermilk and seasoned with ginger garlic chilli paste, coriander, salt and any vegetable of your choice! I chose sweet corn! For binding I used gram flour! Mix all well together and keep aside for 15 mins! Pour on hot pan and use olive oil to make the rostie! Cook on medium flame and serve hot with chilled curd with either boondi or Sev and green coriander/mint chutney! :-) have a good meal!!

Chocolate homemade Mousse from Deshna Mainani Kanchan Ahuja

Fruit cake Basket from Naresh Kovai KRS bakery

Lemon Veggie Pasta Salad by Shanti Suresh

 

Lemon Veggie Pasta Salad

1 bag curly pasts (rainbow veggie)

Seasoning Blend:
1/3 cup lemon juie
1/4 cup extra virgin olive oil
2 tsp garlic granules or garlic paste
3 thin lemon slices
2 Tbsp dried parsley flakes
dash of cayenne pepper
salt/pepper to taste

Add-in Veggies (flexible!)
3/4 cup roasted red peppers
1/4 black olives
2 cups shredded spinach
1 small sweet onion, sliced
1 cup shredded cabbage
1/2 cup fresh basil, sliced

*in place of lemon juice you could also try apple cider vinegar, seasoned rice vinegar or even orange juice

 To Make:

1. Boil and drain pasta. Place in a large mixing bowl.
2. Add in all the seasoning ingredients. Toss well.
3. Next, add in the spinach, cabbage and any other hefty green you may be adding in. Since the pasta is still quite warm it will wilt the greens nicely.
4. Lastly, add in the remaining veggie ingredients. Toss well.
5. Separate pasta into lunch, serving size containers. Store in the fridge. Enjoy warmed or chilled!

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Sambal Chicken by Santhy Thangavelu

10 Dry chilles (soak in hot water for 30 mins)

5 small onions

5 pods garlic

small piece ginger

gring the above mentioned  with 2 small tomatos into a corse paste add salt.

for chicken.

ginger garlic paste 1tsp

chilli paste 1tsp

light soya sause 1tbs.

mix the chicken pieces well and let it rest for 30min.. preferably inside the fridge.

Method.

Partially fry the chicken and set aside.

in the same kadai heat oil fry the chilli paste and lemon grass 1 stick only the white part. untill the raw smells is out and the oil starts to float. then add the chicken pieces mix well and add water 1 cup this point you can add salt if it is less. and let it simmer for 10 mins stirring inbetween.