Apple Plum Jam
No Preservatives.... Pure exotic fruits

Ingredients
1 bowls of finely chopped Apple and Plum
1 cup castor sugar
1 tspn Lime juice

Method
1) In a pan, add sugar and chopped fruits
2) Turn on the stove and cook it at medium flame for 10 minutes
3) Then add Lime juice to it
4) Keep stiring till you find the water portion of jam starts burning as bubbles
5) Turn of the stove at this point and let it cool
6) Store the jam in a clean air tight jar in refrigerator

Cajun Potatoes

Ingredients
8-10 baby potatoes (boiled and peeled)
4 tbspn Mayonese
1 tspn tomato ketcup
1 tspn chili flakes
1 tspn Italian herbs
1/2 tspn Thyme
2 tbspn oil to roast the potatoes
salt to taste

Method
1) In a pan add oil and add the peeled potatoes and roaste them till they turn brown 
2) In another bowl mix Mayonese, tomato sauce, thyme, herbs, salt, chili flakes
3) In a server tray arrange the baby potatoes and pour the sauce over it
4) You can even flatten the potatoes before garnishing for ease of eating

Khandvi
My favorite gujarati dish 
A very instant, bit tricky yet yummylisous and healthy snack

Ingredients
1 cup Gram Flour
4 cup butter milk
1 tspn salt
1 tspn Turmeric powder
1 tspn ginger chili paste
1 tbspn oil for garnishing and tadka
1/2 tspn mustard seeds
1/4 tspn Asofetida 
2-3 red chillies
For stuffing : Green chutney made up of corriander, Mint, Chillies, salt, lemon

Method
1) In a pan add Gram flour, buttermilk, ginger paste, salt , turmeric powder and mix thoroughly and make sure it doesnt have any lumos
2) Keep stirring at medium flame for 5- 7 minutes
3)  Meanwhile clean the kitchen counter and grease it with some oil
4) Exactly after 7 minutes, turn off the flame and spread the batter on the greased counter. Make sure that the spread is very thin  (thickness of roti)
5) Let it cool for 3-4 minutes
6) Now from one end start rolling the khandvi with greased hands and roll it upto another edge
7) Cut the roll into 7-8 equal rolls 
8) For Tadka, add the oil and mustard seeds in a pan. Once they splutter, add hing and red chillies and immediately pour it on the khandvi rolls
9) To make stuff khandvi, apply the green paste on the top of the spread before rolling

A no name dessert
Bottom layer : Graham crackers + butter
Top layer: Coconut flakes + whipped cream
Topped with dark chocolate and some sugar spun + caramelized hazelnut

Ingredients
250 gm graham crackers
1/4th cup butter
melted dark chocolate for garnishing
1 cup coconut flakes
1 1/2 cup whipped cream
4 tbspn castor sugar to make the Caramelized spun sugar and dripped hazelnut

Method
1) First crush the Graham crackers thoroughly and to that add the melted butter
2) Give desired shape in a mould and set in refrigerator for about 15-20 minutes
3) In a bowl, add whipped cream and coconut flakes and mix it
4) Remove the biscuit layer from fridge and now add the whipped cream mixture on it in same shape
5) Let it set again for about 30-40 minutes
6) Now remove from the fridge and also from the mould and garnish it with some melted dark chocolate
7) Top it with spun sugar and caramelized hazlenut

High Protein Banana Chocochips Cookies
With the goodness of Millets, oats and jaggery

Ingredients

1 cup mixed millet flour (Foxtail, Kodo millet and jowar flour)
1/2 cup oats flour
1 cup jiggery powder
1 ripe banana
1 tbspn chocochips
1 tbspn coco powder
4 tbspn olive oil or butter
1 tspn baking powder
1/2 tspn baking soda
5 tbspn soya milk

Method
1) Take lukewarm milk and add in a bowl
2) To that add the flour and jiggery powder
3) Slowly add oil or butter
4) Add mashed banana and chocochips
5) Add coco powder and make a soft dough
6) Make 6-7 equal sized balls and flatten them in the shape of cookies
7) Bake them in a preheated oven for about 15-20 min at 180C

Club Sandwich
Layer 1: Schezwan tikkis
Layer 2 : Mint spinach tikkis

Ingredients
4 bread slices
Butter
2 Cheese slices
Tomato slices
Cucumber slices
2 boiled potatoes
200 gm boiled cabbage
100 gm green peas
150 gm carrots boiled
1 tbspn Schezwan sauce
1 tbspn mint spinach paste
1 tspn garam masala
1 tspn salt
1 tspn tomato ketchup
1 tspn garlic paste
1 tspn chili paste
1/2 cup bread crumbs

Method
1) Steam boil all the vegetables
2) Mash them thoroughly with salt , garam masala,tomato ketchup, garlic paste, chili paste
3) Make two equal portions
4) In one portion add schezwan sauce and in another portion add the mint spinach paste
5) Add bread crumbs to each portion and mix it
6) Give the square shape to the tikkis and either deep fry or stir fry on a pan
7) On the bread slice , apply butter and put the tikkis along with slices tomatoes and cucumber
8) Grill them for 4-5 minutes
9) serve them with Sauce of your choice

Washington Apple Pulao
Garnished with Fried Onions
Served with Spinach Gram Daal Curry

Ingredients
1 1/2 cup soaked basmati rice
1 Green Apple
1 chooped onion
1 stick cinnamom
4-5 Pepper corns
2 bay leaf
1/2 cup chopped Almonds and Cashwenuts
1/2 tspn Fennel seeds
4 cloves
3-4 cardamom
1 1/2 tspn salt
1 tspn sugar
2 tbspn Ghee
3-4 sliced green chilies
1/2 tspn ginger paste
1/2 cup fried onions

Method
1) Chop the Apples into medium square pieces
2) In a pan, add ghee, pepper corns, cloves, cardamom, bay leaf, cinnamom, chilies, ginger paste,onion, fennel seeds, dry fruits and sauté them well
3) Add the soaked rice,salt and sugar
4) Then add 3 cups water and let it cook for 15 minutes
5) Serve it hot with any kind of gravy and garnish it with fried onions

Grewia Asiatica Juice
(Falsa Juice)

Ingredients
500 gms Falsa
1 glass chilled water
1 tspn black salt
3 tbspn sugar

Method
1) Wash the Falsa thoroughly
2) In a blender, add the falsa, sugar , salt and little water and churn them
3) Then add glass of water as needed and using a big strainer , filter the juice
4) Serve it chill

Maggie noodles masala
Vermicelli rice made with same masala
(As parents we have always been worried about the outside noodles which we don't trust much in terms of our little ones health. So I have come up with this idea to serve the same taste with something healthy yet tasty)

Ingredients
1 tspn garlic powder
2 tspn onion powder
1/2 tspn ginger powder
1 tspn cumin powder
1 tspn coriander powder
1 tspn amchur powder
1/2 tspn pepper powder
1 tspn turmeric powder
1/2 tspn red chili powder
1/2 tspn garam masala
1 tspn salt
1/2 tspn sugar
1 tbspn corn flour
1/2 tspn Fenugreek powder


Method
1) Mix all the dry spices well and store it in air tight container
2) For Rice vermicelli noodles, boil water in a pan and add about 1 cup vermicelli till it becomes soft (hardly 3 min)
3) In another pan, add butter and oil and add boiled vegies and tastemaker and finally add the vermicelli
4) Mix it thoroughly and serve it hot

Nutri Idli
(Mix daal idli)

Ingredients
2 cups of mix daal (Lentils, Mung daal, Split daal,Chana Daal)
1/2 tspn chana daal roasted
pinch of baking powder
1/2 cup curd
1 tspn salt
1 tbspn Corriander, chili, ginger paste
1 tspn mustard seeds
1 tspn oil

Method
1) Soak the mix daal for 2 hours and grind them finely
2) Leave the batter to rise for 3 hours
3) Add the green paste, chana daal, salt, curd, (Tadka of mustard seed and oil)
4) Finally add the baking powder and immediately steam boil the idlis
5) Serve them hot with Sambhar and/or Coconut chutney

Basil Garlic Pasta

Ingredients

1 cup pasta
Water to boil
1 tbspn Basil
1/2 tspn garlic poweder
1/2 tspn sugar
1 tspn salt
1/2 tspn Peprika
1 tbspn Madia
1 tbspn butter
1 tbspn olive oil

Method
1) In a pan add water and add the pasta and let it boil till cooked
2) Strain the water from pasta once they are cooked
3) On the other side , in a pan add butter and maida and roast it well for one minute. Finally add 1/2 cup milk and stir well to make white sauce
4) Keep stiring for 2-3 minutes till it becomes thick
5) Finally add pasta, salt, basil, sugar, garlic powder and then olive oil
6) Serve it hot

Caramelized mix nuts
Flavor : Onion + Pepper

Ingredients
1 cup mixed nuts
1/4th cup granulated sugar
1 tbspn butter
1 tspn onion powder
1 tspn pepper powder
pinch of salt to sprinkle lastly

Method
1) In a pan add the butter and sugar and stir it till the sugar dissolves
2) Quickly add the nuts and mix them thoroughly to make sure that they are coated with sugar syrup
3) Stir them for 5 minutes
4) Turn off the stove and sprinkle onion and pepper powder and mix them well
5) Now transfer the nuts on parchment paper and make sure each of them are separated
6) Once cooled sprinkle some salt

Hajma Hajam
(A refreshing summer cooler to quench the thirst. Works like an appetizer)

Ingredients
1 tspn black salt
1 tspn cumin powder
1 tspn pepper powder
1/4th tspn ginger powder
2 tbspn sugar
1 tspn lemon juice
1/2 tspn Mint powder
1 cup orange juice

Method
1) Mix the dry ingredients in 1/2 cup water thoroughly
2) Add that to the orange juice
3) Add water based on taste
4) Serve it cold with some ice cubes

Potato wedges (stir fired yet the original flavor of restuarants)

Ingredients
3-4 medium sized potatoes (peeled and cut)
1 tspn salt
3 tbspn olive oil
1 tspn Italian seasoning
1/2 tspn red chili powder

Method
1) In a pan add 3 tbspn olive oil and then add the cut potatoes and salt to it
2) cover it with a lid fill with around 2 tbspn water to make sure that the potatoes doesn't stick to the pan and still gets cooked without water
3) Let them cook with covered lid for 10 min
4) Using a fork test whether the potatoes are cooked from inside
5) then open the lid and still let them cook for 5 more minutes at medium flame till they turn golden brown
6) Turn off the gas and sprinkle some Italian seasoning and mix them
7) Serve it hot with tomato sauce or cheesy dip

Ratalu Patice (Purple yam patice)
Ideal snacks for Fasting

Ingredients
Purple Yam 500 gm (Tip : Boil the yam without peeling it skin to prevent the stickyness)
2 tbspn Arrowroot
2 tbspn grated coconut
1 tspn ginger chili paste
1/2 tspn pepper powder
1 tspn salt
oil for stir frying

Method
1) Steam boil the purple yam and then peel off the skin and mash it
2) Add coconut, ginger chili past, and other dry ingredients
3) Make small balls and give the desired shape to patice
4) On a pan heat some oil and stir fry the patice till they turn golden brown