Bhel Puri Chutney Ingredients:

• 1 packet bhel puri mix
• Cucumber – 2, chopped finely
• Red onion – 1, finely chopped
• Tomate – 1 large, finely chopped
• Raw Mango – 1/2, finely chopped and a few long slices for garnishing
• Cilantro – 1 bunch, finely chopped
• Tamarind chutney – 1 cup
• Mint/Cilantro Chutney – 1 cup
• Salt
• Red chilli powder
• Sev for garnish

How to make Bhel Puri Chutney:

• The bhel can be mixed in batches of 2- cups each. In one large bowls, take 2 cups of bhel mix.
• Add in as much of the cilantro, onions, tomatoes, cucumber and mango as desired (according to taste, I usually take less of onions and more of everything else).
• Add in salt, red chilli powder (I add lots of this to make it spicy), tamarind chutney (1-2 tsps), mint/cilantro chutney (1-2 tbsps) and mix everything thoroughly.
• Serve in smaller bowls and garnish with cilantro, mango slices, sev and green chillies:).

Cheese Dosa Ingredients:

• 50 gm Cheese (grated)
• 1 cup Urad Dal (soaked for 5-6 hrs.)
• 1 Onion (finely chopped)
• 2-1/2 cups Raw Rice (soaked for 5-6 hrs.)
• 3-4 Green Chilies (finely chopped)
• 1/2 tsp Salt
• Oil for cooking
• Fresh Coriander Leaves(chopped)
• 1 tsp Fenugreek Seeds (soaked for 15 mins.)

How to make Cheese Dosa:

• Make a smooth paste of separately soaked fenugreek seeds, rice and dal.
• Mix salt to the paste and leave it covered for 8 hours.
• Grease a griddle lightly with oil.
• Pour the batter on the griddle with a ladle and spread in a circular motion immediately with the help of ladle back.
• Sprinkle with oil on the sides and then cover it with a lid for few seconds.
• Remove the cover and add a tbsp of grated cheese, bits of green chilies, onion and chopped coriander.
• Fold over the cooked Dosa and put off the flame.
• Cheese Dosa is ready.

Low Fat Broccoli Casserole Ingredients:

• 30 oz. pkg. frozen, chopped broccoli
• 1/2 C. fat-free egg substitute
• 1 10 1/2 oz can reduced fat cream of mushroom soup
• 1 C. fat-free mayonnaise
• 1/2 C. low-fat cheddar cheese, shredded
• 2 Tbs. onions, minced
• Dash of black pepper
• 6 reduced fat Ritz crackers, crushed

How to make Low Fat Broccoli Casserole:

Preheat oven to 350 degrees. Spray a 2-quart casserole dish with nonstick spray. Set aside. Cook broccoli according to package directions. Combine broccoli, egg substitute, soup and mayonnaise in a large bowl. Stir. Add cheese, onions and pepper to the broccoli mixture. Stir. Pour the broccoli-cheese mixture into the prepared casserole dish. Crush and sprinkle crackers over the top of mixture. Bake at 350 degrees for about 30 minutes or until sauce is hot and bubbly.

Chicken Chettinad Biryani Ingredients:

• 300 gms Basmati Rice
• 100 gms Cauliflower (chopped)
• 100 gms Carrot (chopped)
• 50 gms Beans (chopped)
• 25 gms Peas
• 1 Onion (chopped)
• 1 flake Ginger
• 1 flake Garlic
• 3 Red Chilies
• 1 tsp Coriander Seeds
• 1 tsp Cumin Seeds
• 3 tsp Tomato Puree
• 3 tsp Oil
• 2 tsp Ghee
• Salt to taste

How to make Chettinad Biryani:

• Wash and soak the basmati rice for 30 minutes.
• Now make a fine paste of red chilies, coriander seeds, cumin seeds, garlic and ginger.
• Heat a pan and put some ghee into it.
• Add the soaked rice (no water) in it and cook till rice start sticking together.
• Remove the rice from fire.
• Heat a pan and put oil into it. When the oil turns hot, add chopped onion in it.
• Stir till the onion turns golden brown in color.
• Now add the paste and all the vegetables to the onions.
• Add a little water, tomato puree and salt to the vegetables.
• Add the sauté rice and some more water so as to cover the rice with water.
• Cover the pan and let the rice cook for 5 to 7 minutes.
• Chettinad Biryani is ready to eat. Serve it hot with lime juice.

Chicken Rice Ingredients:

• 1 cup uncooked white rice
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 7/8 cups water
• 1 (1 ounce) package dry onion soup mix
• 4 skinless, boneless chicken breast halves

How to make Chicken Rice:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread rice in the bottom of a 9×13 inch baking dish. Rinse chicken and pat dry; arrange chicken pieces on top of rice.
• Mix soup and water together and pour over chicken and rice. Sprinkle dry onion soup mix on top. Cover and seal TIGHTLY with foil. Bake in the preheated oven for 1 to 1 1/2 hours. Enjoy!