Coriander rice

Serves 4

Ingredients:
Green coriander leaves 1 bunch
Rice 1 cup
Urad dal 3 tbsp
Chana dal 3 tbsp
Red chilli 4
Salt to taste
Ing 1/2 tsp
Mustard seeds 1 tsp
Oil
Curry leaves handful

Method:
Cook rice separately with little salt.
Take a frying pan. Add 1 tsp of oil. Add urad dal and Chana dal and fry it well.
Add  red chillies to it ad fry well, till the dals are roasted well.
Keep it aside and let it cool.
To the frying pan add 1 tsp of oil, add the coriander leaves and sauté till the moisture in it is reduced. The quantity of green coriander almost becomes half.
Grind the dal mixture with the chilli into a coarse powder. Add the coriander to it and grind it again coarsely.
In a pan take a tbsp of oil. Add the mustard seeds. Allow  it to splatter.
Add ing, 1 tsp of urad dal and Chana dal respectively and fry it, till it turns light brown.
Add the curry leaves and ground mixture. Add salt to it.  Remember to add salt, according to salt , which has been added while cooking the rice.
Mix the rice to it. Serve hot with raita.

Note:
Some thinly sliced capsicum can also be added, when adding the ground mixture.
Try to avoid  onions, it masks the taste and good smell of this rice.

Beetroot halwa

Ingredients:
Beetroot s 2
Sugar 1 1/2 cups
Ghee 3-4 tb sp
Milk 2
Water 1 cup
Almonds thinly sliced 2 tsp
Cashews thinly sliced 2 tsp
Raisins 2 tsp

Method:
Grate the beets in a blender or a grater.
Put it in a heavy frying pan or a vessel.
Add the water and milk together to the beets.
Allow the liquids to get evaporated and see to it that the beets are cooked properly.
Add the sugar to it and mix well.
Mix in intervals till it starts solidifying.
Add the ghee in intervals.
Take it out from the flame when a halwa consistency is reached.
Take a small pan, add a tsp of ghee and fry the almonds cashews and raisins and add to the halwa.

Note:
A tsp of cardamom powder can be also added.
Halwa consistency is reached when no more water is left, at the same time it still has some moisture left. The halwa doesn't stick to the bottom of the pan.

Ying yang soup

Serves 4:

Ingredients:
Carrot diced 1/4 cup
Beans diced 1/4 cup
Cabbage 1/4 cup
Cauliflower 1/4 cup
Mushrooms chopped 1/4 cup (optional)
Spring onions finely chopped (separate the greens) 4
Spinach 1/4 cup
Coriander 1/4 cup
Spring onion greens 1/4 cup
Vegetable stock 4 cup
Corn starch 1 1/2 tsp
Oil
Pepper 1tsp
Chili powder 1/2 tsp
Salt to taste

Method:
Take  1 tsp of oil in a pan. Add spinach, coriander leaves and spring onion greens and saute for 1-2 minutes and set aside.
Take the same pan. Add 1 tsp of oil and add all the vegetables and saute for 3 minutes and keep aside.
In a sauce pan, take the vegetable stock and bring it to boil. Add pepper powder, salt (check the stock for the salt and then add) and chili powder and cook for few minutes till it starts boiling.
Take the corn starch and mix it with little water and make it to a paste and add it to the vegetable stock till it thickens.
Add 1/4 th of this vegetable stock to the greens.
To the rest of the stock, add all the sauted vegetables and cook for another 2 minutes.
While serving, divide the stock with vegetables, in the soup bowls. Then add the greens with the stock on top of it, and serve it hot without mixing.