Almond Rice Salad Ingredients:

• 2 1/2 cups cooked brown rice
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped carrot
• 1/4 cup toasted slivered almonds
• 1/4 cup golden raisins
• 1/4 cup plus 2 tablespoons nonfat or reduced-fat mayonnaise
• 1 tablespoon mango chutney
• 1/2 teaspoon ground ginger
• 1/2 teaspoon curry paste

How to make Almond Rice Salad:

• Place the rice, celery, carrot, almonds, and raisins in a large bowl, and toss to mix well.
• Place the dressing ingredients in a small bowl, and stir to mix. Add the dressing to the rice mixture, and toss to mix well, adding a little more mayonnaise if the mixture seems too dry.
• Cover the salad, and chill for at least 2 hours before serving.

Almond Rice Ingredients:

• 1 tablespoon butter
• 1/3 cup finely chopped onion
• 1 cup uncooked white rice
• 2 tablespoons raisins
• 1-1/2 cups chicken broth
• salt and pepper to taste
• 1/4 cup sliced almonds

How to make Almond Rice:

• Melt butter in a medium saucepan over medium heat. Saute onion, stirring, until tender. Stir in the rice, raisins, broth, salt and pepper. Bring to a boil.
• Reduce heat to low, cover and simmer 15 to 20 minutes, or until rice is cooked and liquid is absorbed. Stir in almonds before serving.

Avalakki Cutlet Ingredients:

• 1½ cup Avalakki (Poha)
• 1 Onion ( chopped)
• 1 tsp Asafoetida (Hing)
• 1 Potato (grated)
• 4 green Chilies
• ½” Ginger( chopped)
• 1 tsp Cooking Soda
• 1 tbsp Lemon Juice
• 2 tbsp Coriander Leaves
• 2 tbsp Pudina (chopped)
• Salt to taste
• 2 tbsp Maida (Refined flour)

How to make Avalakki Cutlet:

• For five minutes, soak avalakki in a mixing bowl.
• Drain the water.
• Now add, potato, onion, green chilies, ginger and asafoetida.
• Stir the mixture well.
• Now, add coriander leaves, cooking soda, maida, pudina, lemon juice and salt.
• Stir the batter well.
• Divide this mixture into 7 to 8 equal portions
• Flatten each portion into the shape of cutlet.
• Deep fry each until golden brown.
• Avalakki cutlet is ready!

Besan Dosa Ingredients:

• 3 Green Chilies
• 1 small Onion (finely chopped)
• 1/4 tsp Cumin Seeds
• 1 cup Rice Flour
• 1 cup Besan (Gram Flour)
• A few sprigs Coriander Leaves (chopped)
• 3 cups Water
• Salt to taste
• Oil as required

How to make Besan Dosa:

• Make a paste of the green chilies.
• In a mixing bowl, add besan, rice flour, green chili paste, cumin seeds, coriander leaves and salt.
• Add water to the mixture and make it into a thin batter.
• Keep a flat pan on medium high heat; apply a little oil on the pan.
• When the pan gets hot, pour a ladle full of the batter on the pan and spread in circular motions.
• Layer the dosa with chopped onions.
• Once the lower side becomes brown put some oil around the dosa and slowly turn it on to the other side for a minute.
• Note: You can make your own improvisations by adding grated cucumber, grated carrot, or grated coconut to your batter.

Bhel Puri Chaat Ingredients:

• 100 gm Puffed Rice
• ¼ cup Boiled Potatoes (peeled and coarsely chopped)
• 50 gm Tamarind
• 50 gm Jaggery
• 50 gm Sev
• 1 Bunch Mint Leaves
• 1/2 tsp Chat Masala
• 1 Bunch Coriander Leaves
• 3 Green Chilies
• Salt to taste

How to make Bhel Puri:

• Boil the jaggery and tamarind in a cup of hot water until the mixture thickens slightly. Keep it aside.
• Mix the green chilies and mint leaves. Grind to a smooth paste. Keep it aside.
• Take the chopped potatoes in a bowl and toss it with chaat masala and salt. Keep it aside.
• Put the puffed rice in a large bowl and add mint leaves paste.
• Add chopped onions, tamarind water, sev, green chilies potatoes and mix well.
• Garnish with coriander leaves.
• Bhel Puri is ready to serve.