Muga Mole Randayi

2 cups sprouted moong (washed nicely to remove the skin)
1/2 cup vegetable pieces like raw banana or potato or  bread fruit or kohlrabi or bamboo shoots(keerlu)
1 cup fresh/frozen coconut
1 tea spn coriander seeds
A pinch asafoetida(hingu)
5-6 red chillies
1/2 tea spn tamarind pulp
1 tea spn mastard seeds
4-5 curry leaves
Oil
Salt

Method:Heat oil and fry coriander seeds & red chilies. Grind with coconut, tamarind and Salt.
Cook moong and vegetable(any one of the vegetable should be used). Add the ground masala & bring it to boil.
Heat oil fry mastard,3 methi seeds & curry leaves. Add this tadka to the above dish & close the lid.

Mitke Saang Sukke

sasam
karbv
mitke
cook till it wilts


The add to this...the paste of
1 Udid
11/2 Kotambari
5 beedgi chilli
soi
chicham
jaggery

Arbi Pakora

boil &; peel arbi
Make patti & deep fry it

chilly
kotambari powder
turmeric
salt

Garlic Edame

Heat 1/2 tsp seasame/olive oil
Add 6 minced garlic
Add 2 cup boiled-drained edame
Add 1/4 tsp each of mirin, rice vinegar, oyster sauce, soya sauce
Adjust salt and cayenne pepper
Serve hot

Pasta Salad

8 ounces Rotini pasta
1 small red bell pepper, cut into strips
1 small green bell pepper, cut into strips
1 small can sliced black olives
1 8 ounce jar marinated artichoke hearts, undrained
1/4 cup cucumber chopped
1/4 cup tomato chopped
3 cloves garlic, minced
1 tsp oregano
1 tsp rosemary
1/4 - 13 cup balsamic vinegar

1/4 cup fresh parsley, chopped
Salt and freshly ground black pepper
For the dressing:
1/3 cup extra virgin olive oil, plus extra for drizzling
2 cloves garlic, very finely chopped
2 tablespoons pickling liquid from the peppers
1 tablespoon red wine vinegar
1/2 tablespoon Dijon-style mustard
1/2 tablespoon anchovy paste (optional)


Combine lemon juice, vinegar, garlic, oregano, mustard and cumin in small bowl. Gradually whisk in remaining 1/2 cup olive oil. Season dressing to taste with salt and pepper.
Add dressing to orzo mixture and toss to blend. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)

Guava Lava Smoothie

Guava juice, pineapples, strawberries, bananas, pineapple sherbet, ice +1/2 tsp sugar

Stuffed Eggplant

Baby Eggplants- 8
Grated Coconut - about 1 1/2 cup
Dry Red Chillies - 5
Turmeric/Haldi - 1/4 tsp
Tamarind - about 1/2 tsp
Jaggery/Gud/Gul - 1/2 tsp
Urad Dal/Split Black Gram - 1/4 tsp
Fenugreek/Methi Seeds - 1/4 tsp
Mustard Seeds - 1/4 tsp
Asafoetida/Hing - 1/4 tsp
Salt
Oil

Method:
Grind coconut, dry red chillies, turmeric, tamarind, salt, jaggery to a coarse paste, adding little water.  Add jaggery and tamarind to suit your taste.  You can use red chilli powder if red chillies are not available. Slit the eggplants forming a '+' sign and stuff them with the ground coconut paste.  Save the leftover stuffing.Heat about 1 tsp oil in a pan.  Add urad dal, fenugreek seeds, mustard seeds and asafoetida.  When mustard seeds pop, add stuffed eggplants and saute for few minutes.
Add the leftover stuffing to the pan.  Cover and cook till eggplants turn soft.  Add water if required.