GOJJAWALAKKI

Awalakki medium quarter kg
tamarind paste 1 and half tbsp
salt to taste
jaggery half cup
rasam powder 1tbsp
grated coconut quarter
groundnut half cup
curry leaves
haldi oil about half a cup
method first powder the awalakki in the mixer to a uniform powder just one round, to this add tamarind juice and water sufficient to make it a smooth paste add salt rasam powder jaggery mix well and keep for about two hours. then in a kadai take oil garnish with mustard himg curry leaves red chillies gram dhal udid dhal ground nut and haldi to this add the awallakki and grated coconut and mix well. Keep in sm for about 5 mins. serve with curd

Adai Dosa with Sprouts

toordhal 1cup (Small)
udid dhal 1 cup
gram dhal 1 cup
moong dhal 1 cup
spouted moong matki and sasoor
1tbsp each whichever is available
grated coconut quarter
jeera 1and half tsp
chillies 8 to 10
hing haldi salt and 2" ginger.
method soak all dhals for about two hours and along with the sprouts and other masala and salt grind to a smooth paste to a dosa batter consistency and make dosas immediately. For added taste add coriander. Serve with cocnut chutney or chutney powder.

Salade Torontoise

This is not turtle salad !! : ) It's a version of the French Salade Nicoise.


Ingredients:



1 large head Boston-lettuce leaves, washed and dried (you can use other colourful lettuces too but not iceberg lettuce.)
1 pound green beans, cooked, with ends cut off -- leave beans long.)
2 tablespoons minced shallots
2/3 cup Alex's salad dressing, but leave out sesame oil.
Salt and freshly ground pepper
3 or 4 ripe red tomatoes, cut into wedges (or 10 to 12 cherry tomatoes, halved)
3 or 4 small potatoes, peeled, cooked and sliced into circles.
Optional Protein -- One 6 - oz can chunk tuna, preferably oil-packed
Optional Protein -- 6 hard-boiled eggs, peeled and halved
Optional Protein -- 1 freshly opened can of flat anchovy fillets -- people either hate or love anchovies - they can be left out)
1/2 cup small black Niçoise-type olives
3 tablespoons capers
3 tablespoons minced fresh parsley or coriander



Instructions:

Arrange the lettuce leaves on a large platter or in a shallow bowl. Shortly before serving, toss the beans with the shallots, vinaigrette, and salt and pepper. Baste the tomatoes with a spoonful of vinaigrette. Place the potatoes in the center of the platter and arrange the veggies around them as follows:

Lay the beans out like spokes from the centre of the platter.

Arrange halved tomatoes at regular intervals toward the outside of the platter, so that the edge of the platter is dotted with tomatoes.

Place small mounds of tuna at regular intervals.

Ring the platter with slices (circles) of hard-boiled egg.

You can lay anchovies out at regular intervals, across the eggs.

Spoon more vinaigrette over all; scatter on olives, capers, and parsley, and serve.

Alex's Fall Colours Harvest Salad

Follow these directions loosely, adjusting quantities depending on how much grated veggies you start with:

Grate (so you get long strips of veggie, not pulp):

Half a head of raw purple cabbage (remove hard core.)
Raw carrots -- keep grating until you have an equal quantity as raw cabbage. Use orange and yellow carrots for variety of colour (approx. 10-15)
2 peeled cored apples (gala, empire -- choose apples more sweet than tart)

Prepare and toss in:
1/2 - 3/4 cup chopped walnuts
1/2 - 3/4 cup dried cranberries (or raisins)
1/2 - 3/4 cup pumpkin seeds
1/2 - 3/4 cup chopped coriander leaves
1 cup sprouted peas/beans (the kind that is meant to be eaten cold/raw in salad.)

Toss all ingredients together with 1/2 - 3/4 cup Alex's salad dressing (see recipe elsewhere) and serve.

Helen's Contribution