Rice chapatis and garlic-tomato chutney
Knead the flour with one cup rice flour and one and a half cup wheat flour and make into regular rotis. Smear some melted ghee while serving.

Grind together one tomato, a bunch or coriander leaves, a handful of soaked almonds, one green chilly and six garlic cloves. Add some rock salt and a tablespoon of mustard oil. Serve with rice chapatis.

Instant uttapam with green coconut chutney
Take one cup of semolina. Add curd to make a thick batter of pouring consistency. Add one tsp ginger garlic paste, salt to taste, chopped green chillies, finely chopped onions, finely chopped tomatoes, chopped coriander leaves and any other veggie of your choice. Sprinkle a pinch of fruit salt and leave covered for 10 minutes. Drizzle some oil in a tawa and make uttapams. Serve hot.

Grate or chop coconut. Add some roasted peanuts, 5-6 cloves of garlic, a sprig of coriander leaves, one green chilly and salt to taste. Grind with some water into a fine paste. Temper with mustard seeds and curry leaves.

Wholesome omelette with cheese and oragano
Whisk 2 eggs with some salt. Add 2 tsp roasted oats, 1 tsp semolina. Now mix in chopped onions, ginger, green chillies, coriander leaves, tomato, black pepper and some oregano. Mix well till fluffy. Now drizzle some olive oil in a pan and make into omelettes. Add grated mozzarella, fold and cook for 2 minutes. Serve hot with any bread.

Easy Biryani
Heat oil in a pan. Add whole cardamom, cinnamon and cloves along with some cumin and bay leaves. Now add finely chopped onions, cauliflower, green peas, carrots, ginger-garlic paste, coriander powder, turmeric powder, salt, a pinch of sugar and garam masala powder. Add a cup of rice and two cups water and allow it to come to a boil. Now reduce the heat and cook covered till done.

Paratha with Quick potato curry
Knead the flour and make regular parathas. You can also alternately make rice with you wish.

Boil potatoes and keep aside. Heat 3 tsp oil in a pan. Add panchforan or 1/2 tsp each of fennel, cumin, carom, onion(seeds) and fenugreek seeds. Now add a chopped onion, turmeric, some grated tomato and grated ginger. Cook till oil starts separating from it. Add a pinch of sugar, salt, 1 tsp coriander powder and 1/2 tsp black pepper powder and cook for one minute. Now add two cups of water and bring it to boil. Crumble the potatoes with your hand and mix in the curry. Sprinkle some red chilly powder and cook covered for 10 minutes. Add chopped