Mysore Bonda

Urad dhal – 1 cup

Green chilli – 2

Fresh ginger – a small piece

Fresh coriander leaves – few

Curry leaves – few

Coconut cut into tiny pieces – 2 tablespoons

Black Pepper – 1 teaspoon

Jeeragam (Cumin) – 1/2 teaspoon

Salt – half teaspoon or as per taste

Oil – for deep frying

Soak urad dhal in water for two to three hours. Wash well and grind it to a soft paste using very little water. If you take little dough and put it in water, it should float on top of the water. This is the right consistency.

Chop ginger, chillies, coriander leaves and curry leaves and add it to the dough. Add pepper, jeera, coconut pieces and salt also. Mix everything well.

Heat oil in a kadai. Take a lemon size dough and shape it like a ball. Drop gently in the hot oil and deep fry till it becomes golden brown. Make sure the oil is in medium heat and not to be smoking hot.

Serve with plain coconut chutney.

Zucchini Rice

Oil - 2 tbsp

Onion – 1 cup, chopped

Bell Pepper – 1/2 cup, chopped

Green Chilli - 2, slit

Zucchini - 1 cup, chopped

Salt

Pepper

Turmeric

Chilli Powder - 1 tsp

Basmati Rice – 2 cup, washed and drained

Corn – 1/2 cup

Heat Oil in a skillet.

Add Onion, Bell Pepper and Green Chilli; cook until the Onion turns translucent and Bell Pepper softens.

Add Zucchini and season with required Salt, Pepper, Turmeric and Chilli Powder. Cook closed for 5 min or until the Zucchini begind to soften.

In a rice cooker add Rice, Corn, 3 cups Water, sautéed Vegetables and required Salt. Turn on Rice cooker and cook the Rice.

Strawberry Jam

Strawberry - 2 cup, chopped Sugar - 1 1/2 cup Lemon juice - 2 tsp

In a wide saucepan, combine Sugar and Lemon juice; bring to a slight boil.

Switch to medium heat and add the Strawberries. Allow the Sugar to melt and cook until it forms a jelly consistency.

Turn off stove and allow the Jam to cool down completely. Transfer to a sterilized glass jar and refrigerate.

Tastes great with toast!